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!