A Starch...A Fear....and Now A Friend

Rice, aside from dough, has always been something that I found intimidating. While my mom always made a perfect pot of yellow rice and gandules (pigeon peas), and has managed to teach each of my siblings how to successfully pull off this family staple, I was never so lucky. In culinary school we had a class entitled Legumes and Grains, however I was very ill and was unable to make it to class that day. Go figure, the only class I ever missed covered the thing I feared most! Till this day I can't believe I missed my opportunity to learn how to make a perfect pot of rice, not to mention the class covered risotto!

Fortunately for me (and the thousands like me) there is "The Rice Cooker"--a convenient kitchen appliance that makes perfect rice in minutes without the fuss. Although I depend on this machine, I know deep inside I should learn how to perfect rice the good old fashion way! Something tells me that there would come a time when I would be asked to make it with only a pot--The Nerve! Don't get me wrong, I know the how to's on making rice, but today I am attempting to make a batch!

First I measured 2 cups of long grain rice and rinsed it until the water ran clear.

Secondly, I added it to my pot, with about a tbs of canola oil and a nice pinch of salt.

Next, I added coconut milk (I am making jerk chicken and carrots today) and then some water. You just want to make sure the liquid covers the rice by an 1 inch at least.

On medium high heat cook rice, without stirring. Soon the rice will absorb the liquid and little dimples or craters in the rice will appear. At this point place pan cover over pot and cook on simmer for 15 minutes more.

Lastly shut off heat and fluff with fork. Serve warm.

Not bad I must say, and it tasted delicious, and no rice cooker needed!

In fact, I took my quest for perfecting rice further and made rice pudding. I must give you the recipe as its equally delicious!!! And a fantastic day to reward yourself for a job well done!

1 quart of milk
2 slices of lemon peel or zest
1 cinanmon stick
a pinch of salt
Simmer above until little bubbles warm and ingredients let out their perfumes.

Add 1/4 cup of long grain rice
Stir for a few minutes to prevent it from sticking. After this point stir every 15/20 minutes for a 2 hour period. (I know, but guaranteed it's worth it!)

Add 1/2 cup sugar (may vary on taste) during the last 15 minutes along with to a tsp of Frangelico (hazelnut liquor) and some Barcardi Rum.

Shut off heat and add raisins....I added regular and golden raisins

Allow to cool and enjoy!!!

Now if I can only perfect my mom's yellow rice and beans!

A Simmering Pot of Goodness!

There is just something comforting about having a pot simmering away in the kitchen. Sometimes the smell of chicken stock simmering makes me happy, today it's the smell of onions caramelizing. Considering that I work late most evenings, I think of ways that would make me be able to still cook at home and pack away food for a weeknight where I want something light and comforting. Fortunately, having the morning to myself allows me to prepare such small masterpieces!

This morning I decided to make French Onion Soup! A classic in every since of the word. It's a recipe that is extremely simple, in fact a real recipe is not even needed! Simply slice about 5-6 onions into thin half moons and set aside. Meanwhile get a large stock pot or cast iron and place about 4-5 tablespoons of butter and about a quarter size of olive oil. (The oil will prevent the butter from burning) When the butter has melted add the onions, a pinch of salt and about a tablespoon or so of sugar to help caramelize the onions. Over a nice medium-low heat allow the onions to brown gently. You don't want to walk away completely, but you definitely do not want to continuously stir as you will cause steaming instead of browning. Every now and then move the onions around to make sure they aren't burning and to ensure that all the onions pick up that rich deep color and deepness of flavor we are trying to achieve. After about 20 minutes or so, they should be golden and delicious! (You can also cool them at this point and use as an onion marmalade on top of crostinis or as a condiment on burgers etc!) Next, add about a tablespoon or so of flour and cook for about 2 minutes, then deglaze with white wine or dry sherry. Remember to only use a wine that you would actually enjoy! Continue to cook until most of the wine has evaporated and left all those delicious hints of flavor!!! Lastly add your stock. Depending on whether you made this or not (hopefully you have!) you will need to adjust your seasoning/amount of liquid you add. If its too salty you may have to dilute it a bit with water. Remember as things simmer/reduce the flavors intensify so allow the soup to continue cooking and at the end readjust the seasoning. Meanwhile toast some good, flavorful rustic bread (love the bread from Di Palo's in Little Italy, Balthazar's or Amy's Bread!) with olive oil and top with good quality, self grated Gruyere cheese.

Now the part we have been patiently awaiting for--serve yourself a big bowl, topped with the cheesy baguette and enjoy! Hmmm.........delicious! Or cool to room temp and refrigerate or freeze this way you have a comforting warm meal awaiting you after a long day's work! Now that is good stuff!

A Winter-View and Food

Two hours ago I returned from Winters Eve at Lincoln Square. I decided to attend the event after City Harvest was seeking volunteers, and while I had to survey a good 12 event goers, it was all worth it at the end!

Joy Behar, the comedian on the View was going to do the tree ceremony, however I never managed to stay by the tree long enough because all the restaurant booths had my mouth watering and my senses curious. Many restaurants participated, Bar Boulud, Josephina, Pincholine, 'wichcraft, Asiate, Bouchon Bakery all offering delicious delectables ranging from $2-$4, of which some of the proceeds would be donated to City Harvest. The foods varied from ciders, small bites and desserts. Michelle-a friend and fellow chef--and I sampled Crab Cakes with Corn Polenta from Josephina, Mini Cheeseburgers from PJ Clarke's; and Pumpkin Soup with Candied Pumpkin Seeds from Cafe Boulud. We then rolled our way to 60th Street and indulged in pastries from Bouchon Bakery and warm doughnuts with an Apple Cider Reduction from Asiate. Although the food seems to be the spotlight of my evening, for those of you who are not foodies (and why not!) there was live music, ice sculptures, and other great entertainment! The evening was truly a blast!

My tummy is beyond stuffed, plan on drinking green tea to help ease it all. But at the very same time a very greedy part of me can't wait until next year so I can do it all over again!

Baking Soda, Baking Powder....Huh?

If you enjoy baking cakes, muffins, scones or cookies you have seen recipes asking for baking powder, baking soda or both. But even for non-bakers, recipes like buttermilk pancakes and waffles may also ask for a pinch of one or the other. But what's the difference? Can we use baking powder/baking soda interchangeably? The answers and much more cool facts can be found in the Dec 2009/Jan 2010 issue of Fine Cooking. The article: Baking Soda and Baking Powder by Brian Geiger.

If you have time you should definitely read the actual article, but here is my attempt to recap:

1. Baking Soda needs an acid to activate/create bubbles. Thus, recipes asking solely for baking soda would have either "lemon juice, buttermilk, yogurt, or vinegar" added.

2. Baking Powder has baking soda and "enough acid to cause a balanced reaction" Therefore, it only needs a liquid--whatever liquid, milk, water etc--to activate.

3. Baking Powder Labels: "Fast-acting reacts at room temp." Slow-acting needs a higher temp. Double-acting reacts a bit at room temp and finishes reacting in the oven. "If you find a baking powder that doesn't specify a type you can assume it's the double-acting type."

4. Baking Powder and Baking Soda affect browning as well as rising & achieving lift.

5. In a pinch? Ran out of baking powder? Or, not sure if it expired or lost its fizz? The article provides a very simple remedy:
2 parts cream of tartar + 1 part baking soda + 1 part cornstarch.
Keep in an airtight jar in the kitchen pantry or somewhere dry and cool for a few months.

This article came at just the right time. A close friend of mine--who somehow thinks I know all the cooking answers--asked me "What's the difference?" Fortunately I was able to answer the question in great detail, and keep my reputation going! OK, okay, I couldn't accept the credit, I actually confessed. Prior to this article I wouldn't have been able to explain. Proves that you learn something new every day, if you don't you weren't looking. This was mine!

Truck or Treat Update! Calculations are In!!!

Hello Everyone,

Thank you for helping raise money for City Harvest via Truck or Treat!!! I made the deposit to City Harvest yesterday--Grand Total $100.28!!! Next year will aim to beat this amount, but every little helps so I am extremely grateful for the great turnout! Thank you for making that possible!

BTW, For those of you at Park Lane thank you for indulging in the Halloween cupcakes and for helping support A Pinch of Salt. Love the feedback and of course the empty platter spoke for itself!!! And thanks for contributing to the Truck or Treat box! Glad to have been a part of such a successful event!

Goodbye Short Summer...Hello Autumn and L O N G Winter

Although a few days here and there remind us of summer or frighten us of what's in store for winter, it is safe to say that Autumn is officially here. Winter, BLAH! Aside for all the remarkable holidays, and the first white snow of the year, I can do without it (or maybe that's what I say, although I have no plans of retiring to Florida anytime yet).

I must admit, winter allows me to indulge in two of my favorite culinary techniques: braising and roasting. Both phenomenal for their simplicity and heartiness they offer. Instantly ossco bucco, ox tails, short ribs, roasted chicken come to mind, all which make my mouth water! But simultaneously it saddens me to say goodbye to lighter foods, fresh fruits and wonderful summer fruits and veggies that we had available just weeks ago. This sudden emotion is what made me want to look at the bright side and begin to think of the wonderful crops that await us even with summer behind us. So I googled fruits and veggies currently in season and found this site: http://thisfoodthing.com/index.php/2007/11/06/fruits-and-vegetables-in-season/.

While it may be easier to just take a stroll through the farmer's market--which I love to do, and highly suggest, I wanted to see something in writing that would lift my spirits. So please take a look at the site and allow it to inspire you! I especially love that it's divided into months, so it serves as a calendar if you will of all the bounty that awaits us now and in the few months that follow like spinach, apples, sweet potatoes, tangelos, winter squash and more! So I guess there is no time for allowing the colder months to put me in a slump as there is so much to indulge in and create! Plus, before we know it we will be biting into the fresh pineapples of May!

Update for Halloween Truck or Treat

Hey Guys,

Join City Harvest and A Pinch of Salt today to help fight hunger in New York City with a donation of $5, $10, $15 or more.

$5 helps provide meals for 19 children
$10 helps feed 8 children for a week
$15 helps feed a family of 3 for a month

For all of you who would like to donate to the great cause of City Harvest "Truck or Treat" please use the secure link below: http://www.cityharvest.org/pinchofsalt

What is City Harvest and Truck or Treat??? Please feel free to read my earlier blog! http://aposalt.blogspot.com/2009/10/raise-some-change-this-halloween-to.html

Remember every quarter donated helps delivery a pound of food to someone hungry. More importantly, hunger cannot be seen...it can be the person you least expect.

A Magical Experience....Le Bernardin

This weekend I celebrated a milestone birthday, as a gift my mother-in-law took me to Le Bernardin. Yes, the same restaurant where I completed my externship. By far the experience I had was magical and unlike anything I ever experienced before, and yes I have been to some pretty nice places in my day.

Upon walking in to Le Bernardin I felt extremely excited. Here I was pretty dressed up, or a far cry from the black and white checkered pants, chef coat and designer scarf tying up all my hair that I wore in the kitchen. I wondered if anyone would notice me. We got seated and as I took a look around the room I easily remembered certain waiters and Ah Ha! one finally recognized me!!! We were escorted to our table--a very nice spot in the corner and we were given the wine menu and then the chef's menu was explained. Shortly after we all placed our orders--I tried to contain myself as I was psyched about how each plate will taste. I knew they would be fantastic, but never imagined how much so.

All guests are greeted with a canape as a "thanks for joining us." Tonight it was shrimp in an asparagus soup. Delicious, about 15 minutes in and already a delicious start! We picked our bread for dinner and patiently awaited our orders. Long story short, the dishes started rolling out. Each one presented new flavors that excited our taste buds and our stomachs! We ordered the Tuna app, me the Oysters over shaved ice. We ordered our the Sea Urchin Risotto, the Crab and me the Langoustine. We ordered our entrees, the Salmon, the Monkfish and me the Surf and Turf. Prior to this we all received a Red Snapper entree "compliments of the Chef". The wait staff presented each dish with a description of what was plated in front of us, and also explained how to eat them so that you tasted the dish at it was designed to taste. Then of course on to dessert. The Chef gave us each a beautiful egg laced with creamy decadent chocolate on the bottom a layer of sea salt--truly a masterpiece! Unable to decide between the Pear and the Hazelnut dessert, the waiter brought out both "from the boys inside!" Needless to say, we feasted that evening and enjoyed every bite. As we drank, ate and talked the time slipped on by. 2 Hours later and we were getting the check.

As we ate we already planned on returning and named holidays or events that we would like to celebrate here. According to all our planning I am to return 3 times within the next couple of months--guess we will see what happens. But I am keeping my fingers crossed! But at the very least, I am truly grateful that I was able to visit the restaurant. This time not as a cook or extern, but as a guest. But a very special guest whose hard work earned them a bit more respect for being able to survive such a busy and perfection driven kitchen. My role here was small, but I was rewarded as a part of the team! For all those people who worked on our dishes that night a Big Thank You and as always a job well done!!! And for Chef Chris thank you for bringing a few tears to my eyes, as I was so overwhelmed by your generosity. The food tasted magnificent and the pampering unexplainable, making the whole experience one that would last me a lifetime. And a sincere thank you for inviting me into your kitchen and a small part into the life of Le Bernardin--a treasure buried at sea indeed.

Food Network NYC Food & Wine Festival

This weekend was the Food Network NYC Food & Wine Festival. Alex and I decided to check out a complimentary visit to Back to the Basis at the triangle at Tribeca.

Usually organic or farm fresh food can be quite expensive in comparison to items found in regular supermarkets. This NY based company is trying to change that! Back to the Basis is a farmers market intended for people at most economic scales. Offering deals like Lady Lavelle Eggs--farm fresh eggs laid by free range chickens--for $4 bucks is only the beginning! Back to the Basis "partners with farmers and local communities to sell good food at affordable prices." What's not to love!!! The market is to open a new chain of "small-format" retail stores selling food "from small and mid-size family farms and producers that is traditional, localized and 100% traceable." When can you go to check it out??? The first NY store will be available to us in a month. Stay tuned for an update!

BTW, After feasting on homemade fresh, velvety autumn spice gelato at the farm we went for a stroll in the neighborhood to get a feel of other events taking place near by. That's when we noticed a very familiar face--Food Network star Guy Fieri! A very sweet way of ending such a wonderful culinary-inspired afternoon!

Raise Some Change This Halloween to Help Fight Hunger

Dear Parents & Students,

As you may know I volunteer at City Harvest. This Halloween we are asking you to help out too! How can you help? Quite easily. While you are out collecting candies politely ask if the person would like to donate a bit of change for City Harvest. What happens with all the change you collect? Well, the boxes will be collected and A Pinch of Salt will make a deposit to City Harvest's account to help ensure that people just like you and me have a meal to eat. So not only are you helping a good cause but you are still having a blast!

Below is a bit of information on City Harvest that you may find interesting:

1. City Harvest is the first food rescue program. This means it takes food from where there is too much to places where there is too little. (like soup kitchens, women shelters, after school programs, elderly and rehab facilities)

2. City Harvest has 17 trucks, 3 tricycles and people on foot all working to delivering food to people who need it day and night within all 5 boroughs.

3. Approximately 11% of the population served are actually homeless. The rest are people just like you and I.

4. 260,000 people are feed weekly.

5. City Harvest feeds approximately 1 million people. Half of that are children.

6. Currently 26 million pounds of food has been collected. Since 1982, 269 million pounds of food were rescued.

So please parents and fellow trick or treaters let's work together and raise some money for people who are less fortunate than us. During these times we all find ourselves cutting back on expenses, but even a small donation makes a difference! Especially for someone who doesn't know where their next meal will come from. Every quarter you collect will help City Harvest rescue one pound of food for a hungry family. This Halloween let's give the treat of food.

Remember a box awaits you! For more info, please email me at Raquel@apinchofsalt.com.

To Donate Now go to: http://www.cityharvest.org/pinchofsalt

A Happy and Safe Halloween to All!

Update on One A Day

After I wrote the blog I couldn't help running into the kitchen to start my apple pie. A delicious homemade crust made in the food processor.

Three cups of flour, a bit of shorting and a few tablespoons of cold butter, some ice water and there you go! I always get nervous when rolling out dough, but if you remember to give a dough a 1/4 turn inch each time you roll it will ensure a even rolling. And make sure you check the bottom to make sure it has some flour to prevent sticking. The filling--as easy as pie! Diced apples, cinnamon, lemon zest and juice and a few tablespoons of flour. Cover with second dough and brush with egg wash and don't forget a few slits to let the steam out. Here goes the finished product!


Last night served it warm with a scoop of vanilla ice cream....Heavenly and it freezes well (if any is left that is)too. Tonight perhaps will make a caramel sauce to dress it up a bit. HMMM

An Apple A Day....

I have never been apple picking. Actually, I am not really a fan of apples, but still I have never been apple picking. This weekend that all changed! Alex, his mom and I went to Masker Orchards in Warwick, NY. And the weather was an absolutely perfect October day!

When we arrived I was under the impression that it would be a bit more luxurious. I guess I imagined trees filled with a variety of apples just waiting to be picked, not to mention nice ground to walk on and apples all within arms reach. Okay, who was I kidding. Instead, we had to walk up hills and dirt paths and wander around for apples and then plan an attack on how we were going to reach them. In fact, we witnessed a couple--who were obviously masters at this--using twine to grab the apples from the very top of the tree. Either way, after a few minutes you get passed all the pitfalls and the search for apples becomes an adventure!

Masker Orchards has a nice variety of apples available: McIntosh, Cortlands, Jonagolds, Mutsu to name a few. Unfortunately, a lot of these varieties were already picked by time we reached. So we began filling our bag with the abundance of red delicious that surrounded us. After about an hour we were going to exit when we noticed a section with pony rides, face paintings, refreshments, and a little store to buy honey, apple butter etc. We strolled through this area and watched the children enjoy and the parents snacking on apple pie. Shortly after we left with our bag filled with apples. We paid the clerk, and then added a half gallon of apple cider to our order and on the road we went--no longer a non apple picker!

However, it is now Tuesday, and I have been sending Alex to work with an apple a day and my apples haven't budged....guess I have a apple pie, apple clafouti and apple sauce in my near future!

Girls Just Wanna Have Fun

This weekend was Ashley's 10th Birthday Party. It was a intimate group of 7 girls who all attended elementary school together. The girls haven't seen each other in a bit, but for girls even a week of separation is an eternity. As the birthday girl, Ashley requested pizza. I then created a menu around that. Thus, cheesy bread sticks, garden house salad, individual rustic marinara and pepperoni pizza, red velvet cupcakes with a cream cheese frosting, and to wash it all down with, a strawberry spritzer!

I arrived at Ashley's home all equipped of course, aprons in hands, recipes etc. The girls of course came prepared too--with excitement. We hit the kitchen island and were off discussing the evening's menu and what we were going to tackle first--the bread stick and pizza doughs! The girls learned to properly measure flour, to keep wet from dry ingredients separate--all the little details that make all the difference. I must say, as items came out of the oven I was proud of each of them for doing such a splendid job! The food looked delicious and from what I gather, tasted even better (especially the cheesy bread sticks!) At the end of the 3 hours, they were finishing up eating the cupcakes they not only made, but decorated. Then they would be off to play! I cleaned up and began packing. Once done, I said goodbye to the girls and asked them their favorite menu for evening. After wishing them well, I was off!

It is funny how much thought and planning goes into an event and how quickly it all unfolds. Everything matters, attention to detail is crucial. It's what allows the timing to go well and the food to be delicious. I am very grateful for a successful birthday party and was honored to be asked to celebrate Ashley's birthday! I wish her the best, and hope her life continues to be surrounded with good food and even better company. I hope that when she gets older this birthday takes on some significance. It has in my life!

Holding onto Summer

As fall officially marked its spot on the calendar my mind instantly reminisced on summer. It wasn't much of one, we had what seemed like a lot of rain and thus gray days and at other times just blah days. In my opinion summer only hit the last two weeks of it leaving, we had great weather as if summer was saying its final goodbye. One of those two weeks Alex and I went to Duckwalk Vineyard in Long Island. We must have gotten there just in the nick of time because the lady was announcing last calls on a walking tour. While we have visted Duckwalk for a couple of years now, we ever actually took a tour. So, Alex and I chimed in!

We got a brief history on the vineyard, how they ferment their wines, the type of system they used to make the actual bottle possible. "Our award-winning wines are quite literally dreams come true. It was the dream of our founder, Dr. Herodotus “Dan” Damianos, that helped create the winemaking industry on Long Island in the early 1980’s. In 1994 he and his son Alexander founded Duck Walk Vineyards. The Normandy Chateau-style building in Water Mill, a true Hamptons landmark, became home to what has quickly evolved into one of the most well-known names in Long Island wine....producing 35,000 cases a year." The whole tour was neat! Without it I would have never realized how big the store was that it could even encompass the production of their wines.

Naturally, as soon as the tour was over all the guest ran to the bar to purchase a sampling of 6 wines of their choice. Alex and I did that before, (and greatly recommended it!) so instead we simply purchased our all time favorites which include: Aphrodite, Gatsby Red, Chardonnay, Windmill Blush, Boysenberry, and Blueberry Port. After grabbing a box of wine it was one last look of the beautiful vineyard and into the car to continue our cruise of the Hampton's for the last time this summer.

Although we all hate to see summer go--especially knowing that winter is just around the corner--you can continue to hold to summer through the warmth of wine. Duckwalk Vineyards gladly delivers within New York state. Cheers!

The Land Of Wonderland

If there is something I should share is my HUGE fear of flying. This comes after an incident my family and I experienced when I was 14. This fear has kept me from traveling, even though deep inside I know it would cause me to miss out on a lot of the world. My aunt constantly reminds that: One, there is more of a chance of dying in a car accident then there is on a plane. Two, that if its my time to go, then its my time to go--simple as that! Well, last year a friend of mine, her sister, Alex and myself went to Los Cabos, Mexico. Talk about facing fears--quite a long plane ride for someone like myself. Well since I got flying back into my system I didn't want to let a year go by without traveling again this way the fear wouldn't have time to rebuild. So Alex and I booked a trip to Florida.

Originally we planned on going to Miami, not for the club scene but because after seeing Weekend Getaways with Giada De Laurentiis I was instantly interested in the colorful city. However, a dear friend of mind suggested going to Orlando and then heading to Miami--that sounded like a spectacular plan! We were scheduled to stay two days in Orlando with my aunt and finish the rest of the week at the Loews Hotel in Miami. Talk about excited! As soon as we touched ground--and doing a silent clap to the captain (a practice that actually took place by all passengers some time ago--I was ready to hit Disney's Magical Kingdom! So we got our car rental (Budget--never again) and our GPS and off we were!

Talk about magical. The place is absolutely phenomenal! Breathtaking! Needless to say that I conquered my fears in Orlando, I went on all the rides and the next day went to Universal Studios where Alex and I completed everything within the Island of Adventure rides (including the Hulk--eyes closed lol but with the EXCEPTION of the Chamber of Doom. Figured my biggest risk taking was the plane ride here, and since Disney and Universal don't want to get sued, I knew I should stop being a chicken and hit the rides! BTW I love the Simpsons Ride that was my favorite and the Spider Man (Thanks Amanda for all the suggestions!!!)

Going back to Disney, Alex and I stood at the park till closing. We watched the parade and then the fireworks by the castle. In a word....Amazing! While we had a fantastic time in Miami, nothing offered the magic and sense of beauty like Disney. So for all of you who may fear flying please don't allow it to stop you from seeing the world....in the case the magically world of Disney!

A Spectacular Cup of Joe

As with many New Yorkers, it is very hard to start the day without the morning jolt. Trust me, you don't want to talk to me before my first cup of coffee! I take my first cup of the day seriously which explains why I make mine every morning at home, as my family has--in a percolator. As for beans or coffee brands, Sanka, Maxwell House, Chock Full of Nuts, nope! It's Cafe Pilon or Cafe Bustelo (preferably the latter!) for me! Both are strong coffees without the bitterness, alongside steamed milk and a little sugar and I have satisfied my morning bliss.

Of course there are times you need an afternoon pick me up. Instantly coffee chains starting with an S or D come to mind. The problem: While they do quench your desire for a cup of coffee they certainly don't satisfy it. This isn't good. I don't want a coffee that is bitter or that is handed to me in a rush to get to the next customer. I want coffee that is rich, indulging and just damn right delicious! You would be surprised the difference a little patience, a little love from the barista, and a couple of precious minutes of waiting time, make towards a fantastic cup of coffee.

Thus, I was delighted when I came across Joe The Art of Coffee! It's an intimate coffee house with 5 convenient locations in NYC. You can choose to have your coffee served in a paper cup or in an actual mug! (I prefer the mug.) I get a large cappuccino--for the same if not cheaper price you get at the chains, but an experience that cannot be explained. The coffee--as it should be--is luxurious! Creamy, delicious, foamy to the point that you actually savor it and then contemplate another just out of greed. It is that good! Not to mention that the barista actually creates designs in your coffee with the lather. Remember we eat with our eyes!

Lesson to be learned: Rather that head to the coffee chain on every street corner, why not get the quality you are paying for. Sit down, if you have the time, or grab a deliciously noteworthy coffee and at the same time support a private coffee house that treats you like an individual. You have nothing to lose but the extremely long line! But in those times Joe's seems a bit out of reach, then by all means grab the alphabet--I won't tell!

A Program that is Rewarding in Itself

Yesterday a girlfriend and fellow chef, Melissa and I attended the City Harvest Sizzling Summer Garden Party to celebrate all fellow volunteers.

If you are not familiar with City Harvest, it is a large non profit that helps feed and educate America about forming healthy eating lifestyles. There are various programs within City Harvest. The one that I am closely connected to involves serving as a chef instructor, moreover the In the Mix program which teaches hands-on culinary and pastry cooking lessons to high school students (in my case from the Food & Finance School in NYC) who are interested and passionate about pursuing a cooking profession. There are numerous programs that exist, those that teach young children, the elderly, families, those that provide demos in convenient stores etc, but the underlying purpose is to spread the importance of eating healthy, fresh, and local ingredients rather than succumbing to the fast food chains and other unhealthy or empty nutritional value foods that exist among us.

It was an honor to be invited to celebrate our work, but moreover the work and success of the program. We each were given an award to commemorate our actions. While this was wonderful, the real reward was being among other instrumental chefs, nutritionists and volunteers who are all equally passionate about cooking, but more importantly, about making a difference in teaching people how to make the most of the ingredients available in their communities regardless to education or income.

So my award above is not only for me, but for the lives I may have impacted and the many more I hope to reach.

Thank you Nancy for making your beautiful garden available and for Aliyah and all the main coordinators for reaching out and welcoming us.

To many more years or making an impact!

How Many Licks.....

Catherine Zeta Jones plays a classical chef in the movie No Reservations who after inheriting her niece and feeling threatened at work after having to deal with a lose, relaxed chef--played by Aaron Eckhart--eventually falls in love and lives more or less, happily ever after. The restaurant in the movie actually exist similarly to the diner in When Harry Met Sally. I am sure a ton of other movies come to mind.

Well, this week my husband and I visited The Little Owl. Fortunately, if you are willing to wait you can get a seat without reservations. This option was our only ticket in! After a bit of a wait, we were seated and told of the specials of the night. As the traditionalist that I am, I aim for the classics, or the items on the menu that are most raved about. For apps, the Meatball Sliders sounded amazing, and trust me after adding a little bit of Maldon salt (which is discretely placed on a small plate on your table) the meatballs were perfect way of starting the evening. We then ordered Crispy Chicken and Alex, The Pork Chop. Naturally, we tasted each others plate and I was taken aback by the pork chop it was AMAZING! Don't get me wrong, the chicken was delicious, crispy outside and juicy, flavorful inside and definitely a great portion, but something about the pork chop blew me away. Room for dessert?--No, not really. Instead we finished our bottle of rose and asked for the check--which btw is presented in a actual book as opposed to the black vinyl credit card book you get in 98% of other establishments. A nice touch I must say.

I love when places are featured in movies, shows and documentaries, otherwise little gems like The Little Owl would remain a little secret.

A Motivator for All Cooks

My husband and I just returned from the movies. Naturally, we had to check out Julie & Julia on it's first debut nationwide. I had purchased the book from Strand, but with my crazy schedule I wasn't able to complete it in time. (Don't worry, I will finish the rest of the book as there are always details that are omitted.)

Meryl Streep did a marvelous job impersonating Julia Child. Her look, her voice, her body language and her laugh matched the flare and quirkiness of the one and only Julia that millions have grown to love.

As I watched the movie I thought of the similarities I shared with both women: The fact that both held office jobs and led a "secret" life. The fact both searched for something that would give them purpose, although it was right under their nose. The fact that they both jumped into something wholeheartedly, worrying about the aftereffects only after they committed. The fact that they both went through a period of uncertainty, but kept striving after what they believed in. And the fact that they showed how the common person could easily prepare delicious meals--that may seem difficult--after "mastering" french techniques.

At the end of the movie my heart glowed with warmth and my face with a few tears. Trust me, I know I made the right decision leaving my job to pursue cooking. And I know that so long as I continue to put my heart in all that I do I will make an impact regardless to how big a small--an impact nonetheless.

The movie for some may be mere entertainment, for others a chance to get a glimpse of the life of an icon, for me it was motivational. If you get the chance, definitely go see Julie & Julia it will open your mind and hearts to a passion that we should all relate to, whether it be of food or what ever strikes your fancy. You never know it may even inspire you to prepare your own Boeuf Bouginon or debone a duck. Either way it is definitely worth your while. Go and enjoy! Bon Appetit!

Nothing Says Summer like A BBQ

Summer is quickly leaving us, and to be honest I really didn't find it to be much of a summer. We mostly got stuck with rain. So when the BBQ my aunt planned landed one dry Saturday we were thrilled, although the humidity was unbelievable!

The party would consist of my husband, my mom-in-law, a cousin of mine, my aunt, two dear friends and my immediate family from CT which was great since they haven't visited NY for 2 years. My aunt as the hostess was taking care of the basics, the hot dogs, the burgers, potato salad, macaroni salad and the BBQ chicken. But naturally I thought of bringing something to help ease her load. So after coming from work at the YCA, Alex and I drove to a market picked up the ingredients and I was off to cook in time for the 2pm BBQ!


I decided to make Buffalo Wings and a Blue Cheese Dressing as everyone in my immediate family loves them, A Bean Salad which my mom loves, and a Family Style Crudite platter with a Sun Dried Tomato Dip for the "I am eating like a pig....let me munch on something healthy" eaters. All 3 platters were a hit! Not to mention that our dear friend Nick also prepared a platter of mussels with garlic and a Filipino version of bacalitos-shrimp fritters! Confession: These platters all left before my mom--who was running extremely late--arrived. Although I did reserve her some wings and salad. Fortunately, there was plenty of food to go around. In fact, the basic BBQ staples--hot dogs and burgers--only made it to the grill after 11pm.

We all had a fantastic time stuffing our faces, chatting, laughing and well...stuffing our faces some more! Hopefully the remaining of summer treats us good, because I am sure we can all use another day of feasting with family in the heat!!!

Pillows of Goodness

It's always great to try a new restaurant after reading a review or having a friend tell you about a "must-try spot" but it's even better when the recommendation comes from chefs. Food Network's new show The Best Thing I Ever Ate features favorite restaurants of Food Network celebrity chefs. After seeing an episode where Ted Allen raves about the gnocchi at Jane's in NYC, I knew I had to pay a visit!

Conveniently located on West Houston Street, accessible by all trains heading to West 4th, Jane offers many great brunch, lunch and dinner options. After deciding to make this a lunch date with a dear friend and chef, we decided that it would be best if we "sampled" 3 dishes that called our attention: The Spring Lamb Ravioli, the Jane Burger and the Toasted Ricotta Gnocchi.

The ravioli was interesting, but I wouldn't consider it a favorite. The burger was awesome and definitely something I would get again. But the gnocchi...words cannot even describe how delicate, flavorful and luxurious the dish was. The ricotta gnocchi were like little clouds or pillows--light and comforting, especially considering there were lightly toasted (hard to hate anything that's fried!) The sauce was bold, creamy and cheesy. The drizzle of truffle oil was the bow on the packaging. The entire dish in itself was an experience.
Naturally, I had to bring my husband here to experience it for himself. The next day we headed here for lunch. We decided on the BLT&E (egg) and the Toasted Ricotta Gnocchi. As the plate arrived his eyes lit up! As he tasted the gnocchi I new it won him over. We decided to move on to the BLT&E and savor the gnocchi for last! Don't get me wrong the sandwich was great, exactly what you want for lunch--something delicious, but nothing overly heavy--but the gnocchi is something you could wake up to. Pillows of Goodness indeed!

Fancy This

This weekend kicked off the 2009 Fancy Food Show. Last year, I saw a posting at ICE offering an opportunity to volunteer at the event. I signed up and was appointed to work with Victoria Seasonings--a gourmet spice label offering cooks a exotic array of spices and spice blends. Not only did a walk away with various samplings, but slightly across from us was the Barefoot Contessa booth. As I stood admiring the set up--decorated with a tier of bite size brownies and other goodies from her pantry line--low and behold Mrs. Garten, in her signature shirt, capris, and carrying a straw "Hampton"ish bag-was strolling in. I was in awe! Eventually I managed to walk across, sample her Outrageous Brownies and say hello.

Actually I said: Hello Ina, I just want you to know that I went to culinary school because of you.
Her reply: Really, that's great to hear. Best of luck!

And that was it, but I was elated. Anyhow, needless to say I had a great time at the show. When my work was done, my husband met me and we both sampled olive oils, cured meat, pates, cheeses, chocolates, new food trends and just about every thing that surrounded us.

This year a friend and classmate of mine hit the Fancy Food Show together. (Unfortunately, his girlfriend was unable to attend, and my husband either) So Jeff and I (two complete foodies!)strolled through some aisles and zoomed through others all in search of great food and products. I must admit the 2 hours we spent was a total blur. We just kept sampling drinks, cheeses, hors d'oeuvres, cured meats,and many varieties of ice cream and gelatos. Three of the memorable brands was: A new product SheerBliss Ice Cream memorable because of its tin packaging. The classic D'Artagnan for their amazingly creamy mousse foie gras. Lastly, Monini a popular olive oil producer offering many types of Extra Virgin Olive Oils that we were so fortunate to sample the night before at an event held at Rustico Cooking! With our stomachs filled and our feet aching, we decided to make an exit. It was a bit past 4 and the event would end shortly anyway and we pretty much covered it all!

The Fancy Food Show was yet again a success! And I am grateful that Jeff asked me to accompany him! The only disappointment was that this was as close as I got to seeing Ina. But, at least this time I have a picture. lol

A Little Love and TLC....Trust Me, Your Worth It

Everyone is always seeking a short cut in attempt to save time. As New Yorkers we feel that we are at a constant race against the clock. It's a shame since we tend to miss out of the most simplest, yet satisfying things. The downfall of this is that we tend, whether we admit it or not, to settle. We can all think of examples of when we do, be it our jobs, our lifestyle, our choices, or our eating habits. At times for instance we settle for fast food or take out because again, we "have no time to cook." Instead we settle for the deli on the corner, for McDonald's, or anything that "gets the job done." Again, a shame. Don't get me wrong there are times when we are all at a pinch, and desperate measures cause us to do what we must. But, if we could make the time to make slight changes the outcome would be far enjoyable. Take for instance stock.

Yesterday I was teaching a class at Camaje and during our talks a client mentioned the can of stock she picks up at the local market. I had to break the news to her. First, the brand and can she was referring to was not stock at all. It was broth. I then explained the difference: While both may involve the simmering of veggies, herbs and meat, a stock includes the bones. The bones add body to what would be otherwise a broth. Since bones provide gelatin, a good stock should be gelatinous--it should basically have a Jello-like appearance. Now that we cleared that up, we can think of the boxed stock we also see at the market priced at $3.50 or more depending on the brand. Usually the texture seems broth like, the biggest visual difference is that the boxed stock appears a bit amber or deeper in color. The lack of body is a problem. Secondly, the amount of salt is outrageous, even in the low sodium versions. This makes flavoring a recipe difficult since you have to taste the stock you are working with to actually determine how much salt you can add in your recipe. This places limitations on the cook. So what is a busy person supposed to do? Well how about make your own stock.

I, considering my new late work schedule have the luxury of having the day to myself, so making a stock that simmers for 3+ hours works with me. In case you would like to give this a try here is what I do.

1. Take a large deep tall pot and fill with chicken parts (wing tips, backs anything fatty)
2. Add veggies. Think mirepoix=carrots, onions, celery. Don't bother peeling or dicing. Snap the carrot, celery in half as is and the onion cut down the middle. Toss in smashed garlic--skins on. If you have leeks, scallions add those too.
3. Throw in herbs like thyme and parsley stems (avoid harsh herbs like rosemary, again you want to control the taste and use this base in diverse recipes). Add about 6-10 whole peppercorns and a small pinch of salt.
4. Fill with cold water to cover. Simmer. The heat should form bubbles up top showing that things are actually happening in the pot, but low enough to to prevent it from boiling or having vigorous bubbles.
5. After a few hours strain. Fill into quart containers (Chinese food take out plastic containers come in handy!!!) and put some in ice trays that you will only designate to this. This allows you to dump a bit in if a recipe only calls for a small portion of stock. Once cool REFRIGERATE! Or Freeze the remaining portions. You DO NOT want to leave this out sitting around--DANGEROUS.
6. Add to your favorite recipes. Make pan sauce, add as a base in rice dishes, replace water with stock in certain dishes to add another dimension and if nothing else make chicken soup!

But if this is way more time that you have, simmer for less time. Trust me it has to beat the taste you get in the box (or the can for that matter) just for the simple fact that it gives YOU--the cook--control of the flavoring. In a NY Times article, Mark Bittman states: "Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes...; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.”

Point is, we are all busy people. We all work hard....but we should play hard to....otherwise is it really worthwhile? By putting in a bit of effort the possibilities are endless. So make stock and enjoy one of cooking's most essential flavors--You owe it to yourself!

From One Scone Lover to Another.....

After writing my blog on Alice's Tea Cup I was very happy to come across an article in The BBQ Issue of Bon Appetit called Cooking Life/Maine Attraction by Molly Wizenberg. The article expresses the author's appreciation for scones. After a mother-daughter vacation in New England she visits The Standard Baking Company where she falls in love with a blueberry oat scone: "I would still be there today, sitting on the deck out front with a cup of coffee and a scone, if it weren't for our pesky return tickets." After deciding to beg the owners of the shop for the recipe, she then scaled it down for the home kitchen and included a few tweaks she made. Fortunately for us, Mrs. Wizenberg doesn't just tempt her readers by providing us with the mouth-watering details, she actually provides us with a way to gain the same satisfaction at home!

Blueberry Oat Scones consist of all the ingredients that cooks usually have in hand, flour, brown sugar, baking powder, kosher salt, unsalted butter, old-fashioned oats, vanilla extract, half and half (okay, I didn't have this on hand so I used equal parts milk to heavy cream), and raw sugar (I usually have extras packets from my frequent visits to Starbucks) and fresh (or frozen, but if so don't thaw) blueberries (or whatever berry you prefer or that's in season will do.) BTW, feel free to add a few spices. I added cinnamon and cardamom about 1/4 tsp each. The whole process takes less than 20 minutes to put together thanks to the help of a food processor. Next comes the scooping. I lined a baking sheet with parchment paper then used a medium size ice cream scoop to get healthy, even sizes. Also, make sure you leave enough room in between each scone. Sprinkle with raw sugar, oats and off to the oven they go!!!

Without a doubt, there is no better smell than scones baking early in the morning! (well perhaps the smell of bread, but you get my point!) My goodness, absolutely fantastic. It sends a warmth through the home, not to mention the spine. After 15 minutes at 350 turn the sheet pan to allow even cooking, then 12 minutes later it's ready!!!


I know the recipe ask that you cool slightly, but I think the word "slightly" is left to our discretion, as for some that may mean anywhere from 5-12 minutes, but for me it meant 45 seconds! Strike it while its hot is my motto! And boy was it as good if not more delicious than Ms. Wizenberg described: Crumbly outside, moist inside, not too sweet (as you could serve with clotted cream and preserves remember). The scone served as the perfect example of balance in texture and flavor. Outrageous! Excuse me, I appreciate you reading this and all, but why are you still here.....go ahead make a batch and if you can resist the urge to keep it all for yourself, set some aside for friends you adore. Trust me, they will love you for it!

A Sweet Memory That Can Still be Relived

A few years ago Burberry had a cafe upstairs called The Mad Tea Cup. Here customers could take a break from shopping, drop their bags, take a seat and enjoy 2 scones and a pot of tea of your choice. My mother in law, my husband and I loved the calming nature and indulgence that afternoon tea provided, especially after a long day of painting the town red. Come to think of it, they were numerous times when we visited Burberry not for their cashmere scarves, plaid purses, or leather goods, but for the little treats that awaited us upstairs. Sitting on the high stools and enjoying a warm, crumbly (but soft biscuit like inside) scone, with preserves and Devonshire (clotted cream) on the side, and a cup of Earl Grey was worth far more than any of the luxuries that decorated the store. Regardless to what scone of the day was being offered--chocolate chip, pumpkin spice, mixed berries--we knew we would not be disappointed.

One afternoon we took the elevator straight to the 3rd floor as usual, but noticed that our wonderful cafe was replaced by manikins. No traces or evidence of the our treasured cafe--that was up and running just days ago--existed. Saddened, we left Burberry and knew that with our exit we left behind cherished times. Of course we would return to shop, but no longer would it be a place of refuge.

One day I stumbled on an article on a cafe called Alice's Tea Cup. It turned out that the owners of this tea shop had opened my beloved Mad Tea Cup. Needless to say I couldn't wait to pay a visit. I must admit, the vibe is completely different from their cafe at Burberry. However, I was happy that my love affair for afternoon tea could continue. Alice's Tea Cup offers wonderful afternoon tea, served by waitress wearing fairy wings, reinforcing the magic that comes with such an experience--one that we were so fortunate to relive time and time again.

Fishy-Fishy In the Bro.....nx

Again stumped on where to go on a beautiful Saturday afternoon we decided to tour City Island. Convenient, a short drive and a new attraction! (btw you can also take MTA there) Upon arriving it's hard not to be taken aback by the beautiful views of the ocean, surrounded by boats and people who seemed to be taking it easy--plain and simply it felt like we left NY behind for a bit!

The strip of land that makes up City Island is filled with little shanty seafood restaurants--which is all you could possibly want to eat considering the ocean front views. Overwhelmed by all the choices, we weren't sure where to eat. So in the words of EVOO, I decided to "ask the locals" which I must admit is very good advice from Rachel Ray. We stopped a lady who was out running errands and she suggested two places: a real sit down restaurant (the way she described it seemed like a spin off of Benihana). The second, a very touristy, no fuss spot with pretty decent food and high turnover. I wanted a place that we could pig out and enjoy the breeze. I also figured since we "left" NY I also wanted to get away from the stuffiness you usually put up with in NYC restaurants--which don't get me wrong, can be fine, but today I was in the mood for grub. So the choice of where to eat was clear. We were off to Johnny's!

Observing the atmosphere, which is a bit different from we are use to (not to mention the cafeteria like structure), made me doubt the nice Samaritan. But to her credit, it was packed (but they offer a lot of seating so don't worry), very decently priced, and the food couldn't leave the counter fast enough (which translated to me as fresh since the food didn't have time to lay around).

Alex and I shared the fish and chips, with some tartar sauce and a bit of hot sauce I was in fish heaven. It was just what my body needed and exactly the perfect ambiance we not knowingly must have craved. So, our little local was in fact spot on! And so visiting City Island, it gave us the opportunity to relax and enjoy life as if nothing else in the world mattered. Sometimes your mind and body needs just that.

Sweet, Sweet Raisins

Now that I no longer revolve around a 9-5 schedule a great mentor of mine-Micol Negrin, suggested that I use the time to improve on recipes and techniques. So, I have been focusing on desserts. Nothing complicated or overly sophisticated, rather dishes that reflect food I love--comforting, clean flavors achieved for everyday pantry items that are extremely delicious.

After driving up to the Hamptons this weekend we stopped at my favorite gourmet market, Citarella. Along with a ton of little items, I purchased a loaf of brioche. Two days later, and back in my NY home, I still haven't eaten a piece of it. Rather than allow it to go stale, I searched Food Network for a bread pudding recipe. With 31 reviews I happily stumbled on the Neelys' Rum Raisin Bread Pudding. It couldn't be easier to put together.

In a saucepan, warm 3 cups of milk, 1/4tsp of cinnamon, 3/4 cup of brown sugar (I used light brown); 1tsp of vanilla; 3 tbs of dark rum and 1/2 cup raisins. I also, added 1/4tsp of cardamom, a pinch of salt to round out the flavors, and a stick of cinnamon to infuse the flavors. Bring to a gentle simmer. (I let it simmer for 15-20 minutes) Meanwhile, cube brioche (7-8 slices) into medium cubes and set aside. Then add warm milk mixture over bread, stir and let sit for 30 minutes. After, beat 4 eggs and add to milk-bread mixture, stir and place in buttered dish. I dotted bits of butter on top and gave a light sprinkle of granulated sugar on top in order to achieve a golden crust. Bake for approx 50 minutes at 350 degrees. You want the bread pudding to be golden, crisp and moist inside, so don't overcook. Allow to rest and serve alone, or with whipped cream, or a little warm chocolate sauce (and whipped cream).

As you may notice from the photo, I couldn't help taking a small nibble. It was warm, well balanced, deliciously moist and the hints of cinnamon and sweetness of the raisins came together perfectly. Considering its rainy out, it would taste fantastic in bed with a book. Either way, definitely make this easy recipe and spike it up a bit to make it your own. Trust me, the mere minutes it takes to put together is worth the warm and Autumn like scents emitted and the warm comfort it provides to the tummy.

Wine and Dine Me....Okay, so My Mother in Law instead

It was my mother-in-laws birthday this weekend and as per her request we headed to the Hamptons. Our first trip there this spring! My aunt joined us and we all took the 2 hour drive to relaxation.

I thought a good way to kick off her special day was to stop at Wolffer Estate Vineyward. I must admit, I may not be much of a red or white wine fan, although I do try to appreciate a good glass every now and then. I am however a fan of rose. We ordered a very modestly priced bottle and sipped away while munching on a cheese platter. It is just amazing to sit outdoors and overlook a vast field filled with grapes. Sitting there enjoying the fresh air and unwinding was indeed a perfect way to start what was a wonderful birthday celebration.

BTW, last year the rose from Wolffer sold out as it made for a lovely, clean, refreshing drinking wine esp. during BBQ season and they predict a sell out by July for this year's rose. My advice is to grab a bottle or 2, or a case if you are planning a lot of entertaining. Trust me, you won't be disappointed.

A Late Night Snack

Planning for dinner is something I always do. Mostly every evening I head to the market and pick up a few fresh items and it's off to cooking I go! But, I almost always (unless I am entertaining) forget about dessert. For this reason, I try to keep a pint of Haagen-Dazs Vanilla Bean ice cream on hand as you can easily make a chocolate sauce with nut topping, caramelize a few bananas or pineapple in brown sugar and a shot of bourbon, or serve it on top of an espresso. Not that pure vanilla ice cream cannot be enjoyed as is, but it really is more fun with something to accompany it, even if it's cornflakes! Point is yesterday I again forgot about dessert and to top it off I had no ice cream in the freezer. Too tired to get dressed and head over to the grocery store, I began a search for a dessert that would be easy to make and of course be delicious enough to satisfy a sweet tooth. Doughnuts seemed like a fantastic idea!

Fortunately I found a simple, fairly graded 3 forks recipe for Warm Miniature Doughnuts on Epicurious. The recipe couldn't be easier and 99% of the items should be things that are kept on hand (actually I will write a list of these items shortly in another blog!)

Shift the dry ingredients over a large bowl: flour, baking powder, baking soda, spices--cinnamon, nutmeg and I added about 1/8 tsp of cardamom for a warm freshness and A Pinch of Salt and set aside. In a smaller bowl melt some butter in the microwave. To it will go an egg and 1/2 cup of buttermilk.

Side Note, I learned from a "Instant" Pancake Mix recipe by Alton Brown that you should separate the egg. Add the yolk to the slightly cooled melted butter and add the egg white to the buttermilk then combine all. So that's what I did. Also, if you don't happen to have buttermilk simple take a cup of milk and add an 1 tbs of acid--distilled vinegar, or fresh lemon juice would do, then let sit for at least 5 minutes in which you will see the milk begin to curdle this "soured milk" is a pretty much buttermilk. Okay, back to the recipe.

Heat oil to about 325/350 or until you can add a sprinkle of flour to the pot and see it begin to sizzle. We are deep frying so you will be using quite a lot of oil. Add the wet mixture to the dry and mix only to combine (don't want stiff doughnuts!) The recipe suggest using 2 spoons to form balls, I think using a mini ice cream/cookie scooper would be nicer (will do next time). Then fry about 6 of them at a time as they brown up quickly, turn each over and repeat until golden 1 to 1 and a 1/2 minutes then lay on paper towels to remove excess oil. While warm top with powdered sugar or perhaps a combination of cinnamon-sugar. Lastly, enjoy while warm as they are delicious! (esp. alongside a cold glass of milk!) Enjoy!

The "Blue Box"

Boxed macaroni and cheese is all I ever made as a teenager. My mom would argue that even that I couldn't master. I must admit, my mac and cheese didn't always produce the cheesy goodness my family was after. There were plenty of times I fed them bits of flour after having failed to properly break up the powder before mixing into the macaroni.

Now that I finished culinary school and am actually teaching others how to cook--go figure--I think the person I amazed most was my mother. She is blown away that the same daughter with the famed mac and cheese incidents can now put together a real meal--no pouches or powders included--that is tasty, satisfying, well thought out and quickly executed. She is one of my biggest fans, as all good mothers are. But looking back on it I am ever so grateful she never pressured me to cook, although it was something she always did and I always looked forward to. I am glad that cooking was something I myself decided to build on especially after living with my husband and not being able to pull off a real consumable meal. Were it not for my mother passing on her love of flavor and food, and for my countless mac and cheese mess ups who knows if I would have challenged myself to learn to cook and eventually find my passion. So for all of you who can relate to the old me, please keep positive. There is always hope as cooking can be learned through patience, consistency and repetition. And in the slight possibility that all else fails look at the bright side, mac and cheese now comes with a cheesy pouch that you simple stir into pasta unlike the powder stuff I had growing up.

To Market, To Market, To Market We Go

This morning I attended a mandatory meeting in order to become a Greenmarket Tour Guide at the Union Square Market. The program is a part of Spoons Across America a foundation that educates children on food and nutrition. I was very excited about volunteering for the program and using some of my down time for a good cause. As a tour guide we would work with students from nearby elementary schools and introduce them to the farmers market, encourage them to ask questions to both myself and the farmers and at the end hand them each a dollar to buy something at the market that they may have found tempting or interesting. The purpose of it all is to encourage them to eat locally, and appreciate fresh, healthy, organic food.

After hearing about the program I was excited to walk around the market and think about the places the children will find interesting like the fruit stands, the herb stands and the honey stands which show their bees in action. After meeting my friend we were off to hit the stands and I picked up shallots, ramps, arugula and apples for dinner and dessert that night. Along our culinary stroll we saw a very familiar face: Iron Chef Mario Batali, owner of Otto and Babbo. I was in shock! I mean, I know all true chefs shop for the finest, freshest ingredients, but just seeing him in person happily shopping as I was doing made me excited. So not only did I join a program with a great cause, did some leisurely food shopping with a dear friend, but I met a celebrity chef who I greatly respect. A very fruitful day indeed! (Thank you Ling for taking our photo!)

Btw, my first Greenmarket tour will be held this Wednesday morning, I will definitely keep you posted.

A Guilty Pleasure

I must admit after becoming a chef I have become a bit more critical on meals I consume. Even at places I once loved, I realize it no longer provides the punch it once did. But with fast food it's different. We know its not the best for you, we have all seen films like Super Size Me and Fast Food Nation, but I must admit it's predictable and thus reliable and sometimes that just works.

Don't get me wrong, I try to stay away from the popular fast food establishments, but there are some very decent and delicious franchises that I absolutely love: California Pizza Kitchen for its delicious Sante Fe or Roasted Peppers with Goat Cheese Pizza (along with a full side Waldorf salad with blue cheese dressing and I am complete); Gray's Papaya for when I truly feel like a New Yorker and need a walk and eat type of treat (although tempting, I can pass on the tropical drinks--no offense)and of course Johnny Rockets!

Stumped on what to eat one lazy afternoon we headed for Johnny Rockets and had the Rocket Single with Half Half (french fries and onion rings) and a coke! Juicy burger and hot perfectly salted sides! Just delicious. So while these aren't fast food establishments, neither are they "healthy," but they definetly offer a level of comfort and consistency that sometimes you cant get at a restaurant. Sometimes you want to eat something that you know how it's going ot taste regardless to who is preparing it and that is simply okay with me.

Making the Leap

A few weeks ago I did the My Secret Identity blog, well my secret is out! I no longer work for the firm, after 10 years my journey has ended and a new one has begun! Naturally, it feels weird and scary at times that I no longer have the safety net and level of comfort I had for the last decade. But, I am by far ready to embrace my new life! A life that is actually focused on what I sincerely feel happy doing.

Fortunately, I had already been working as a chef instructor in a few fantastic places and now have established certain bonds that I couldn't picture life without. Through these relationships I have gained confidence, received advice and gained strength. These people became family. Coupled with the constant and unconditional love I get from my actual family, makes me unstoppable. So as I plunge into the culinary world head first, and continue teaching others what I love, and learning about myself both in the kitchen and outside it, I thank everyone and God for the direction that my life has turned. Life is far too short to go through it doing something that you are truly unhappy with, or something that you have already peaked at and now can not continue to grow. It's beyond seeking financial gain, rather the search is for self gratification. That's what I have now. So as I embark on my dreams I look forward to teaching, cooking, and enjoying life by the day and wish you the same inner happiness, peace of mind and warmth in your heart and stomach.

Fondue-licious

I am constantly looking for new ways to enjoy food with friends, so when a friend suggested Simply Fondue located at the Atlas Mall in Queens, I thought it was the perfect place to go with dear friends. According to the menu, the restaurant not only offers a great place to eat, but it provides an experience. And honestly, that is exactly what each one of us got!

We were 2 couples, so each pair had the choice of 2 salads, 1 choice of cheese fondue, 6 selections of meat, fish, or veg to dip into your choice of cooking style (sangria, grilled or broth) and a choice of a chocolate fondue. Alex and I ordered the Strawberry and Spinach salad (for me) and a Classic Cesar for him; the Traditional Swiss Chalet; and while we chose numerous entree selections, the most memorable where the coconut shrimp; beef tenderloin, pecan crusted mahi mahi, lastly for dessert The Chocolate Bliss. Fortunately, my friends picked completely different dishes and we all happily sampled and dunked things into each others fondue pot family style. Unlike most restaurants where sharing is usually discouraged (as is playing with your food) here we were able to taste, sample and play. The food was amazing, and so very simple and fun--just skewer what you wanted to sample, remember not to touch the fondue pots as they are very hot, and open your mouth and enjoy!

Simply Fondue was simply delicious and definitely kept true to its word, its not just about fondue it is an experience where you must come with time on your hands, good company and an open mind and stomach. Happy Dunking!

The Times

These days the poor economy is on every one's mind--and with good reason. The economy plain and simply sucks. From everyday conversations, to actually feeling a bit of the struggle oneself, it is a constant reminder of how bad it really is. Even the media has restructured their strategy in order to reach us--their audience. No longer pretending that the world is fine (although we were slowly reaching bottom some time ago) we now hear ads that flat out say we are in a recession, even if they don't mention the R word.

As a loyal Food Network viewer, it's interesting to see how a lot of the shows are now themed on how low cost ingredients can come together to make delicious meals. Quite interesting to witness the change. There is no sense of shame with this concept. Rather, in so little words they are clearly admitting to the fact that we are in a recession. I must admit I prefer the new realistic approach. Everyone is trying pinch pennies one way or another. But what is equally emphasized is that our quality of life is important now more than ever. Months ago the emphasis was placed how bigger was better and fancy ingredients were all the hype and thus, in demand. But now we learn to reevaluate what is truly necessary.

Naturally, we all desperately await for the economy to bounce back--and the return to indulgences like caviar, specialty cheeses and foie gras for foodies like myself. Hopefully we will one day appreciate the time were we had no choice but to embrace inexpensive food items like iceberg lettuce, tomatoes, broccoli as opposed to frisee, heirloom tomatoes and broccoli rabe. And this will be remembered as a part of history where the times brought us all back to the basics.

West 4th for Foodies

Perhaps it was too cold to sit in the park and have a picnic. But it's late March and the desire for spring to come made us chance it anyway. Not knowing what to do this particular Saturday we decided to explore West 4th. For some time I have been wanting to explore the wonderful shops the location offered, so when my husband offered this as a suggestion it was perfect!

First stop Murray's Cheese. A space filled with cheeses, cured meats and wonderful little additions. I felt like a child in a candy store. Needless to say we got pretty excited shopping and ordered prosciutto, four different stinkingly delicious cheeses and marinated olives. We then hopped next door to Amy's Bread and got a baguette. All we needed was a small bottle of wine, but we washed it down with orange Pellegrinos instead. As we sat in the park and munched on our goodies we were reminded that it was a bit too cold to sit out for too long, but it also reminded us that the most simplest things made life worth while: Fresh, simple food, nature and wonderful company. We tried to stay in the moment for as long as we possibly could, but then thought it was best to head inside. Fortunately, we found warmth at Rocco's Pastry Shop where we helped ourselves to cappuccinos and shared a strawberry cheesecake. I must confess while I was certainly full, I was tempted by another diner and decided to grab a mini chocolate chip cannoli before heading out. Absolutely delicious!!! A very sweet ending to a wonderful food filled day. And while we we certainly pushing for spring, we did embrace fall, as we fell in love with a wonderful community that offered great shops worth stepping into which to our great fortune as New Yorkers is all accessible by train.

Otto This World!

Like a lot of New Yorkers I absolutely love pizza. It's cheesy, saucy, comforting, (ok fattening) but always reliable. At times I feel I could eat pizza every single day. Were it not for my loving husband, I probably would.

This weekend Alex and I went to Otto--the pizzeria in the West Village that is owned by the Iron Chef himself--Mario Batali. I was so excited to go! First, it was an excuse to eat one of my all time favorite comfort foods and two, it served as a perfect date night! There was a bit of a wait (which is fantastic, considering the economy), but fortunately you have the option of ordering a glass (or bottle!) of wine while you wait. Twenty minutes later and bingo, we were ready to be seated! At first glance there are only a few menu items, but the combinations of the ingredients definitely gain your interest. Truly it isn't your ordinary pizza shop! I ordered Pane Frattau--tomato, Pecorino and a sunny side egg. Alex, a more traditionalist, ordered Spaghetti Alla Carbonara. In a word--Amazing! For dessert, we couldn't refuse homemade gelato. Again wanting to try everything we ordered three flavors: Crème Fraiche, Hazelnut and Salty Caramel. All I can say is that we entered Otto's with high expectations and left with them met.

Recall that I said this "weekend" we went to Otto.....well, I truly meant it. We returned on Sunday-this time inviting my mother in law. To start we ordered a cheese platter. The cheeses were accompanied with 3 little plates each adorned with a delicious surprise: black cherries, poached apricots and lastly, a healthy sampling of clover honey with shaved truffles. Main course? Well considering that I have a hard time letting go of favorites--I ordered the same delicious pizza from the night before. Alex ordered Buccatini All'Gricia (pig cheeks) and Alex's mom the Margherita D.O.P pizza. All of us were completely satisfied with the simplicity and flavorfullness of the ingredients. Magically each ingredient complemented each other and together created a spectacular meal, especially when accompanied with a lovely bottle of red wine. Room for dessert??? But of course! Again longing to try even more flavors--we replaced the Crème Fraiche with Olive Oil (divine-!) and chocolate in place of the Salty Caramel, and good old reliable Hazelnut remained.

Both evenings were nothing short of perfect. I was able to share a great dining experience with people I love and had the opportunity to relive my love affair with pizza (twice in a row!) What more could a pizza lover possibly ask for!

A Sweetheart Special

Valentines has passed, but sweetheart specials can still be found on menus. As a person who absolutely loves BBQ, (as tradition has it my mom makes me a rib dinner every birthday) I was extremely psyched to visit Dinosaur BBQ. I have eaten at Blue Smoke, Daisy Mae's and RUB and love the ribs from some of the establishments and sides from others. After seeing Dinosaur BBQ on a NY1 clipping I wanted to pay it a visit, but the fact that it's located a bit further than I usually travel I decided to keep my longing on hold. Then one date night I decided to just go for it. Word of advice: Make reservations! We waited for more than 1 1/2 hours and while there is a bar to keep you entertained I was there for the food! At one point I thought about leaving, but who was I kidding, we already trekked it all the way here so we sat, talked and waited. Finally a table for 2 was available and we were called. By now I was so hungry I couldn't wait to order, it was 9pm and I was hungry! Getting a grip I eagerly grabbed the menu and there I spotted it the "Sweetheart Deal for Two" a full rack of ribs with 4--yes 4 sides!!! My goodness what more could I ask for, but 2 beers of course to wash it all down with. Soon enough a full rack was on the table, along with its friends: 2 orders of salt potatoes, mac and cheese, BBQ fried rice. In a word: Amazing and Succulent--okay so that's two. Suddenly, the train ride, the wait and the hunger I felt no longer mattered. As I bit into each a rib it seemed to have melted away any earlier complaints. I was in pork heaven with my sweetheart!

A Treat at ICE

A couple of weeks ago I signed up for a demonstration held at my school The Institute of Culinary Education (ICE). Daisy Martinez of PBS's "Daisy Cooks" and "Viva Daisy" on the Food Network, was to provide a tasty, flavorful demonstration titled "Daisy Martinez Cooks Tapas!" and I was going!

Today Daisy was going to tickle our taste buds with a tasting of Shrimp with Garlic Sauce, Bunuelos de Queso (cheese puffs), Serrano Ham and Chicken Croquettes, and my FAVORITE "Wrinkled Potatoes" with Spicy Mojo!

First I must say, it was difficult trying to control ourselves--and yes, I am speaking for the entire audience--all 40 something of us. The air was filled with traces of garlic, cayenne pepper, shrimp and warm spices that sizzled in her pans. As Daisy prepared each dish, she graciously entertained us with stories of her home, her family and her love of cooking. Daisy proved to be very down to earth, comfortable in her own skin and confident in her cooking style--and with very good reason!

Each sampling was packed with flavor and with each bite you could taste a bit of the love Daisy puts into her cooking. It was very apparent that she truly loves what she does, nothing complicated, just down right good food. It was a privilege to be there, to have her cook for us and to listen to her tell us about her real self as if we were friends of hers rather than audience members.

After it was done, she kindly signed autographs of her book. I actually purchased Daisy Cooks! when it first came out, but didn't think of carrying it with me, instead she signed my folder. It was fantastic to witness a female chef in her element, equally graceful and modest. Thank you Daisy for a wonderful time!

My Secret Identity

It's pretty cool when the person others see isn't who you really are. By day I work as an administrative assistant at an accounting office. Been this way for the last ten years. During the evenings I--like Batman, Spiderman and the all time classic--Superman--have a secret identity which pretty much sums up who I really am 24/7--a Chef. In March 2008 I graduated from the Institute of Culinary Education after completing my externship at Le Bernardin. As of Sept 2008 I became a chef instructor at Rustico Cooking in Midtown Manhattan. Here, a close knit of us teach hands on cooking classes to corporate and private parties. I also serve as a chef's assistant and instructor at Camaje--a bistro in downtown Manhattan offering cooking classes during operating hours of its restaurant. As if this isn't enough, I also teach children ranging from 4 to 13 years of age at the Young Chefs Academy in Forest Hills. Aside from this, I do freelance catering at Hudson Yards Catering in NYC. Okay, so perhaps my schedule is a bit intense, but whose isn't. Plus, when you really love what you do it doesn't feel like work, it's just who you are....even if the truth remains a bit of a secret to some. Admit it, wasn't half the fun behind Clark Kent was knowing that underneath those dark bulky glasses lied a super hero.