DIET is a four letter word.

We've Moved!!

2011-05-04T20:27:00.000-07:00

We've moved! Come check out NOURISH's fresh new blog over at: http://www.nourish-nyc.com/blog
Delicious recipes, simple tips for good health and nutrition, and stylish tableware and kitchenware picks. Bon appetit!

Mouth-Watering Weekend Reading

2011-04-30T07:11:00.000-07:00

What a better way to spend part of a sunny weekend than with a couple of good books. After a couple of hectic weeks of work and travel, I'm looking forward to sitting down and flipping through the gorgeous, inspiring pages of two new cookbooks...blogger and food photographer Heidi Swanson's Super Natural Every Day and farm-to-plate chef Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes. An interesting mix of healthful ingredients pop on the pages of Swanson's second book, it's a great pick if you're looking to expand your pantry's repertoire of grains and produce and wholesome alternatives for bake goods. Reusing's book is set up by season and is full of approachable, excitable recipes. Both are great additions to any bookshelf, particularly if you're looking to up the health ante of your meals given that beach season's just around the corner. Here's to relaxing weekend of delectable reading!

farro & millet risotto

warm mozzarella with grits, grilled radicchio, & balsamic

images & recipe courtesy of: 101Cookbooks | Scribd

In Season :: Ramps & A Warm Ramp Vinaigrette

2011-04-20T20:36:00.000-07:00

You know spring's in full swing when ramps hit the greenmarket and grocery stores. A type of wild garlic/spring onion, ramps are some of the first spring produce to poke their way through the ground as the weather warms. Get them while you can as they're only around for about 4 to 6 weeks. Grilled or sateed they'll add a distinct garlic/scallion/onion flavor to pastas, eggs, pizzas (Mario Batali's king for this one) and more. I had them simply raw last week at Northern Spy paired with beef tartare, seriously unbelievable.
Earlier this week, I chose a less traditional path for these little leafy onions and did up a warm ramp vinaigrette for simple spring lettuces. A lovely and light starter for my family's Passover meal, but it'll make any meal a bit more intriguing.
In a small skillet over moderate-low heat, add in 1 small bunch of ramps minced, 1/2 shallot minced, 1 to 2 tablespoons of red wine vinegar, 2 teaspoons honey, 4 to 5 tablespoons of extra virgin olive oil and salt and freshly cracked pepper to taste. Bring the vinaigrette to a simmer and lower the heat to stay warm and reduce slightly. Serve over fresh, crisp greens like red and green baby romaine.

image :: pinterest via Laurel Messina

Quirky, Color-Popping Kitchens

2011-04-15T12:42:00.000-07:00

Sometimes a pop of color makes the day just a little brighter. After spotting one of these images on Bright Bazaar and Miss Moss earlier this week, I was hooked. Well-known production designer, Ford Wheeler, takes cooking and dining to a whole new eclectic, vibrant level -- very fitting for the season's major color-blocking trend. Cheers to a bright, bubbly spring weekend!

primary colors bring a mod twist to this vintage kitchen

a tiny shock of bluebird blue livens up an entire dining room

bright reds and greens and funky patterns all over...Wheeler's Mexican hideaway

green freshens up simple kitchen cabinets

spunky chairs that just make you want to sit down and feast

images via: 1, 2, 3 - NY Times | 4, 5 - Pinterest

Little Lovelies :: Grandma's Macaroons

2011-04-11T13:43:00.000-07:00

These beauties are dangerously addictive and are perfect for when you're time-crunched and need to whip up something fast for your next dinner party, brunch or springtime soiree. Coconut macaroons hold a special place in my heart--they're simple, oh-so-delicious and these shown above come straight from my Grandma Bebe's vintage recipe box. What better to finally welcome spring weather with a tiny, tasty treat. Thanks grandma!

Coconut Macaroons
makes about 24

3 1/2 to 3 3/4 cups of sweetened, flaked coconut
1 14 ounce can of condensed milk
1 teaspoon vanilla extract (as with most baked goodies, I opt for extra-vanilla - I run strong with 1 tablespoon extract and make sure it's good quality vanilla, I promise it makes a huge difference)
dark chocolate chunks for melting (if you wish to take the extra-decadent step of coating the bottom with chocolate or doing a light chocolate drizzle over top)

Preheat the oven to 350. Mix coconut, condensed milk and vanilla together in a large bowl. Lightly grease two baking sheets or cover them with parchment paper. Spoon coconut mixture into little compact balls and place on baking sheets about an inch or two apart. Bake for 6 to 7 minutes and flip baking sheets. Bake for another 5 to 7 minutes until lightly golden brown. Remove from oven and transfer to a cooling rack.
*For chocolate dipped or drizzled macaroons, melt about 1 cup dark chocolate chunks/pieces in a double boiler (I usually fill a medium saucepan with a few inches of water and place a metal or glass mixing bowl on top with the chocolate). Dip macaroons in chocolate or take a spoon and lightly drizzle chocolate over top. Place macaroons back on the baking sheet and in the freezer or fridge for 15-20 minutes to set the chocolate.

What to Watch :: Jamie Oliver's Food Revolution Takes on LA

2011-04-11T13:24:00.000-07:00

Set your DVR's, celebrity UK chef Jamie Oliver is taking on LA with season 2 of Food Revolution starting tomorrow night, Tuesday April 12th, on ABC at 8pm EST. Jamie's set on tackling childhood obesity and bringing positive change to the school lunches served within LA's Unified School District. Rumor has it that he encounters quite a few stumbling blocks, but you'll just have to watch for yourself. Season 2 is another step towards growing the conversation around our country's eating habits and vying for healthier change. You can support change by signing his Food Revolution petition to revise school lunch standards across the nation.

And on the big screen, a new documentary just premiered in the past few weeks highlighting one man's cross-country 3,000 mile quest to change his health and weight for good. Fat, Sick and Nearly Dead is unbelievably inspiring. Joe Cross was 100 pounds overweight and fighting a debilitating auto-immune disease with steriods and countless, and costly, medications. His mission to reclaim his health brought first to NYC and then on a cross-country trip, consuming nothing but fruit and vegetable juice for two months (we're talking serious determination and a battery-powered Breville juicer in the trunk of his car). While clearly not sustainable long-term, Joe's habits helped him achieve a healthy weight and put his disease well into remission. Three years later, he's medication-free and eats a well-balanced diet (which in his own words, most definitely includes the occasional pizza and beer). Whether you're fan of heavy juicing or not, the takeaway message of the film reminds viewers that most of us are eating no where nearly enough fresh fruits and vegetables. Make that the majority of your diet (50% or more) and you'll reap the benefits, more energy and acuity, better digestion and of course, weight loss if you're seeking to shed a few extra lbs.
For screenings and showtimes near you, check the movie's website here.

Ingredient Intrigue :: Sorrel & Black Garlic

2011-04-05T20:11:00.000-07:00

Scooting out quickly this afternoon to do a grocery shop for tonight's dinner, I spotted two ingredients that I'd never used before and to be quite honest, wasn't really sure what to do with. Sorrel, a lemony leaf herb that's actually poisonous in extreme doses, and black garlic, a fermented version of white garlic with a rich molasses-tone often used in Asian dishes. So what's a girl to do? Always up for a bit of culinary experimentation, I snapped them right up. First on deck, sorrel. I was already planning on making a simple frittata for dinner and thought the lemony, sharp flavor would be perfect to toss in with sauteed red bell peppers and mushrooms. The final result: pretty fantastic and finished in under 20 minutes.

A good drizzle of olive oil + chopped red bell pepper & asparagus + 2 stalks of spring garlic & a bit of diced hot pepper + chopped cremini mushrooms & 1 small bunch of sorrel torn into pieces. Saute up the red bell pepper and asparagus, add in the spring garlic, hot pepper, sorrel and mushrooms. Saute on medium-high heat for about 8 to 10 minutes or so. Whisk 6 eggs and season with cracked pepper and salt. Pour into the skillet, evenly covering the vegetable mixture. Turn the heat down to medium and cook the eggs about 5 minutes. Finish the frittata under the broiler for 1 to 2 minutes.
(sorry no pic taken tonight, but here's a lovely poached egg and sorrel dish from NY Times contributor Melissa Clark)

We'll see what black garlic brings...

images: Vegetable Matter, New York Times, House of Brinson

Friday Finds :: The Cutest Darn Granola Bar

2011-04-01T10:00:00.000-07:00

I've expressed my love of 18 Rabbits granola and granola bars many times over--great ingredients (organic, sustainably-sourced and delicious), great packaging and design (come on, we all know it helps) and great minds behind the brand (my close friend Alison and her savvy team of granola ). The San Fran-based team has now introduced Bunny Bars, petite 120 calorie versions of their bars made with kiddies in mind--no nuts included. The bars are just as tasty and energizing as the full-size version and are quite satisfying for the adult who's hit the wall around 4pm and needs an afternoon pick-me-up. The bars come in 4 flavors, or rather 4 rabbit-eared friends (Mimi Merry Mango Strawberry, Rocco Choco Banana, Squeaky Cheeky Choco Cherry and Deedee Dot Cherry Apricot) to make them that much more kid-friendly, healthy and fun at the same time. Given their commitment to encouraging healthy eating in kids and to nutrition education, the brand has partnered with the San Francisco Food Bank to give back more than 1% of sales from bars to local SF urban schools.
You'll find 18 Rabbits's big bars at various Whole Foods locations nationwide, Wegmans, Fairway, Cibo (in a number of airports) as well as online. For a full list of stockists or to snag them online, click here.
Happy weekend!

Weekend Radar :: Food for Thought Exhibit

2011-04-01T09:59:00.000-07:00

If you're looking for something to do to buck tomorrow's rainy afternoon forecast, pop into the "Food for Thought" food photography exhibit at the Robert Mann gallery (11th Ave & 24th St). The exhibit highlights artists including Iriving Penn and Ansel Adams, food signs, photos from French markets and more, all spanning the past 80 years. A nice dose of culinary imagery to spark up your senses. The exhibit runs through May 14th.

Beets :: Quick Clean Up for Spring

2011-03-28T20:36:00.000-07:00

I'm willing warm temperatures to come on strong...any day now. If nothing else, sunshine and a bit of spring cleaning is a decent place to start. If you're looking for a nice 'jumpstart' towards beach season, give a thought to a nice bowl of roasted beets, or a simple beet salad, or some more creative uses for the colorful root veg. Beets are like your personal springtime cleanup crew. Jammed with antioxidants and nutrients to detox the liver along with a good dose of fiber, they'll flush out toxins and kick up digestion super fast. Just beware, they'll stain virtually anything they come in contact with, nothing a good washing can't take care of. Check out these brilliant photos and easy beet recipes from my latest column in Rue Magazine's fourth issue. Click here for Bright Beet & Feta Dip with Grilled Toasts; Golden & Ruby Beet Salad with Oranges, Hazelnuts & Fiore Sardo Cheese; Dark Chocolate Beet Cupcakes with Goat Cheese-Hazelnut Frosting (oh yeah, they're crazy good!).

...and a few more gorgeous pics from the talented Rima Campbell.

Where You Should Be Eating Now :: Hudson Clearwater

2011-03-23T12:00:00.000-07:00

A little undercover, the type of vibe that makes you want to stay all night, warm and rustic design, killer music...and a whole lot of incredible food. Located in the West Village, Hudson Clearwater is the restaurant scene's newest, best kept secret. I've waited far too long to post something about this place, but figured we could all use a bit of food-driven excitement on such a dreary day.

HCW is keen on keeping a low-profile, making your experience that much more personal. No distinct storefront awning and a clandestine garden entrance help make the space the cool, hidden gem that it is. Step inside and you'll immediately be welcomed by an open kitchen where you'll watch first-hand the energy, excitement and authenticity that goes into executive chef Wes Long's menu. He's the type of guy who'll take time to greet you and chat about anything and everything for a few minutes (or longer), as will any of HCW's four owners, Mark and John Barboni, Christopher Brandon and Matthew Hechter.

Long's genuine appreciation of food and his attention to good health, flavor and sustainably-sourced ingredients is clear. Not too shocking, it's one of the reasons I keep on coming back. HCW's vision of fusing health and seasonality into knockout restaurant fare runs deep and it shows. Given my frequent visits, I've been lucky enough to experience just about all of the menu (and a few chef tasting meals as well). A few dishes to daydream about this afternoon...arugula with spiced pecans, St. Andre & apple ribbons; the aged white cheddar shortcake, roasted root vegetables and horseradish creme fraiche; crispy duck breast with grilled onion and swiss chard ragout; the cured pork belly (yes, I'm suggesting you order pork belly) with grilled beets, creamy polenta and cherry-dickel caramel. Be sure to get a side of Brussels sprouts and the potato-cauliflower gratin with radish salad, they're pretty amazing. I won't call out a specific dessert because that'd be discriminatory and they're all stellar, but twist my arm and I'd shoot for the lemon bar with fig compote or the chocolate-cherry ganache with fresh fruit...so light and balanced, you'll comfortably leave the table without feeling like someone needs to roll you out the door. And an fyi, or word of warning, definitely glance over the cocktail list.

Good guys doing up genuine food. You can't really go wrong with that. Looking forward to Long's spring menu, due out very soon.
And ps., you'll definitely want to keep this little secret to yourself (and a few very lucky friends).

images via: UrbanDaddy & Nourish

A Few Foodie Ways to Help Japan

2011-03-21T06:00:00.000-07:00

I'm coming off a gorgeous sun-filled weekend that was fairly calm and relaxing...and gave me some time to think about the tragedy in Japan (or maybe it was a wee bit too much CNN and Meet the Press). Either way, after a little internet scouting, I found some interesting food-related ways to help support relief efforts. Check 'em all out on my post today over at Rue - including a fundraising event at EN Brasserie this week. And stay tuned for the much-anticipated premiere of Rue's Issue 4 tomorrow!

heart-shaped ceramic bowl from Kolde Studio on Etsy - 50% of proceeds go to relief efforts

Go Green

2011-03-16T04:46:00.000-07:00

Bright, bold emerald green is the hot hue of the season and it's coming on strong at your table.
I'm gushing over these tabletop items featured in this month's Elle Decor. And just in time for a lucky St. Patty's Day!

clockwise from top:

Du Barry linen by Osborne & Little (perfect for graphic napkins or placemats)

blown-glass dinnerware from Tsuga Studios

Aladdin flatware by Vietri

Vega water glasses by Baccarat (a girl can dream can't she?)

Glacier Stripe ceramic dinnerware from Sylvie Saint-Andre Perrin

scans via: Elle Decor April 2011

Inspired by...

2011-03-15T15:23:00.000-07:00

...Pasta and porchetta princess, Sara Jenkins' green bean salad at her new East Village restaurant Porsena (if you haven't been yet, it's cozy and wonderful - like you're eating at home with your Italian grandmother). Jenkins may have gained acclaim for her heftier dishes and love of all things pork, but the green bean salad is a total star on the menu. Fresh, simple, gorgeously green and crunchy--a perfect healthy pick for the first weeks of spring. I recreated her dish at home based on memory and taste. Darn close to the original...

green beans with fennel & toasted almonds
serves 2
blanch a small bunch of haricot verts (French beans) in boiling water for about 2 minutes, plunge into an ice bath.
remove beans and place in a mixing bowl.
toss in thinly shaved fennel (a mandolin makes it super easy), toasted chopped almonds, finely sliced red onion (Jenkins actually pickles hers first, which I adore, but I didn't have the time).
add juice from 1/2 lemon, 2-3 teaspoons of good red wine vinegar, a nice dose of extra virgin olive oil, salt and pepper to taste, mix well and you're done.

(my version above, Sara's pretty version below)

images via: nourish, the L magazine

Help for Japan

2011-03-13T19:46:00.000-07:00

Sometimes things and people strike you in a way that you're urged immediately to act. The tragedy in Japan that unfolded over the weekend had me glued to CNN much of yesterday afternoon. And this poster I just stumbled upon minutes ago--thanks to the wonderful world of social media and a network of international bloggers--reminds us that we can help. Please donate to the charity of your choice and help relief efforts.

image via signalnoise via Greg Melander via French By Design via Bright Bazaar

Spring Kitchen!

2011-03-11T10:14:00.000-08:00

You can almost smell spring coming on strong! I'm not looking forward to losing an hour of sleep with daylight savings this weekend, but I'll surely take the sunshine and brilliant hues that are well on their way this month. I'm loving the bright pops of color in these kitchens -- clean whites, baby blues, peeks of hot pink, grassy green and pastel seafoam! Just a little springy inspiration to start your weekend off with. Cheers!

images via :: 1-6 redonline, 7 blue stove bakery

A Term To Get Used To: Agro-Ecology

2011-03-11T07:46:00.000-08:00

There's many a reason I'm a fan of New York Times writer Mark Bittman, but the latest results from his op-ed article earlier this week on something I hope more of us starting thinking about: "agro-ecology." Huh? The term sits right in the same bucket as "sustainable" and "organic" and it's hinged on the notion that smaller, sustainable farming practices can actually feed the world. Shocking as it sounds...and much needed rift from our industrial food industry.
Just this week, the United Nation's representative, Olivier de Schutter, presented a report entitled "Agro-ecology and the Right to Food." He urged that "Agriculture should be fundamentally redirected towards modes of production that are more environmentally sustainable and socially just." He went on to say that agro-ecology supports "small farmers who must be able to farm in ways that are less expensive and more productive. But it benefits all of us, because it decelerates global warming and ecological destruction."

Reconstructing our food system in such a manner is indeed doable and groundbreaking farmers across the country and the globe are making a serious case. Joel Salatin of the Polyface Farms in Swoope, Virigina is one of the most notable examples of this. The documentary film Food Inc. featured his innovative grass-based farming methods to provide animals and the land the best possible treatment (I love the roving "egg-mobile" pictured above). Check out more on the farm here. I'm hoping to take my first trip down there in April when I'm next home visiting my family...so stay tuned for a full report!
Agro-ecology's an interesting notion ponder - and to start taking part in by supporting your local farmers market or joining a CSA (community supported agriculture). Small steps will add up over time and start making a more significant dent in moving away from big agriculture, industrial farming and food that's not as nutritious or ethically-produced as it should be.
Thanks Mark for shedding a little more light on this. Hope you all get to hit the farmers market on this sunny weekend!

Dreaming of...

2011-03-07T04:47:00.000-08:00

...spring!
After a very hectic week, I'm back and blogging. Yesterday's unsightly rain had me dreaming of spring and a whole lot of sunshine. And of course a bit of bright nibblings to go along with it. These rosemary-lemon shortbread are the perfect transition from winter heartiness (the rosemary) to spring liveliness (the lemon). Not to mention they're somewhat addictive if you're not careful. Get the recipe over at my post today on Rue Magazine's blog...and start baking!

For the Weekend :: Pancakes

2011-02-25T03:08:00.000-08:00

...because every so often pancakes are absolutely worth the indulgence, particularly when they're from Clinton Street Baking Co. (in my opinion, the hands-down best brunch spot in the city). And because they've made February "pancake month," featuring various delectable pancake combos for 28 days straight. With just 4 days of Feb. remaining, go ahead and order up the special - chocolate chunk pancakes with fresh raspberries and raspberry-caramel sauce. You could almost mistake them for dessert, so maybe consider sharing the order 3 or 4 ways and dive into one of their omelets...which not surprisingly, are also amazing.

Creamy Cauliflower Soup with Chives & Truffle Oil

2011-02-24T07:54:00.000-08:00

Creamy, warm and hearty...the perfect mix on a chilled February evening. I whipped this flavorful soup up earlier this week...smooth and luscious without any actual cream (that's the beauty of pureed cauliflower...and you get a solid dose of fiber and disease-fighting antioxidants as a bonus). Take this seemingly simple soup up a notch with a sprinkle of chives and lemon zest, drizzle in some truffle oil and top it with a parmesan tuile and you've got a dressed up, deliciously light and satisfying dinner.

Cauliflower Soup with Chives & Truffle Oil
serves 4

for the parmesan tuiles
1/2 cup freshly grated Parmesan cheese
1 tablespoon chives, minced
dash of cayenne pepper

for the soup
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1/2 onion, diced
1 head of cauliflower, trimmed and cut into florets
32 ounces of low-sodium or homemade chicken or vegetable stock/broth
2 cups water
salt to taste
dash of white pepper
dash of cayenne pepper
1/2 teaspoon nutmeg

for the garnish
zest of 1 lemon
1 to 2 tablespoons of chives, minced
truffle oil (go for a nice, light drizzle)

Preheat oven to 375 degrees. In a stock pot saute garlic, shallot and onion in olive oil over medium heat for 2 to 3 minutes. Add in cauliflower florets and saute another 3 to 4 minutes. Add in stock, water and spices. Bring heat up to medium-high, bring to a boil and then lower, simmering until cauliflower is soft, about 30 minutes.
While soup is simmering, mix Parmesan cheese, chives and cayenne pepper in a small bowl and place one to 2 tablespoons of the mixture onto a baking covered covered in wax paper. You should get about 8 tuiles in total. Bake in the oven for 4 minutes until lightly golden brown, remove and allow to cool and harden.
Serve soup with chives, a touch of lemon zest (about 1/4 teaspoon), a light drizzle of truffle oil and garnish with a parmesan tuile.

What I'm Craving...

2011-02-21T02:03:00.000-08:00

...apparently a wardrobe change in my fridge! Last week's shot of warmth on the east coast had me yearning for springtime sun and a new crop of seasonal ingredients to play with. What's a gal to do? Make the best of what the present has to offer. I opted for a little bit of winter heartiness with lighter ingredients. The result: a gorgeous steak salad with radicchio, mixed greens, blood oranges & scallions. Topped with fresh pecorino romano and a light garlic vinaigrette.

winter-to-spring steak salad
serves 1
4 ounces top sirloin (mine's from my favorite guys over at Dickson's Farmstand Meats in Chelsea Market)
1 blood orange, peeled and segmented (aka "supremed")
2 to 3 cups mixed greens and radicchio, chopped
2 scallions, chopped

2 Tbsp or so fresh grated pecorino romano (I use a vegetable peeler to get nice, broad but thin slices)

garlic vinaigrette (this is a riff off of one of my all-time favorite dressings--which is served up at Terroir Wine Bar in the East Village)
1 Tbsp champagne or white wine vinegar
3 Tbsp extra-virgin olive oil
1 egg
2 small cloves garlic, minced
1/2 teaspoon shallot, minced
dash of onion powder (I know it's sort of culinary blasphemy, but if the genius chefs at Terroir and Hearth do it, I'm happy to follow suit)
salt and freshly cracked pepper to taste
a good pinch or two of grated parmesan cheese

Preheat oven to 375 degrees. In an oven-proof saute pan or cast iron pan, add a drop of olive oil over high heat. Season steak with salt and pepper and cook about 3 to 4 minutes on each side. Finish steak in oven, about 5 to 7 minutes for medium/medium rare. Allow steak to rest for 5 minutes and slice.

For the vinaigrette, whisk ingredients together until well blended. *Given that it calls for a raw egg, use dressing the day of (and if you're expecting, you may want to leave the egg out). Toss mixed greens and radicchio with 1 to 2 tablespoons of dressing. Arrange remaining salad ingredients with greens on a plate, top with sliced steak and serve.

*As a nutritional side note, my dear friend - and rockstar cardiologist - Lauren, informed me over the weekend of some new (though not shocking) research that gives eggs a little lift when it comes to the "cholesterol bad rap". As reported in the Washington Po st and LA Times among other publications, eggs may have 14 percent LESS cholesterol than previously thought, and 64 MORE vitamin D - and still are holding strong at 70 calories and just 6 grams of fat for a large egg. The verdict's still out on just how exactly dietary cholesterol, like that from eggs, impacts our blood cholesterol, so most definitely keep the yolk in there for greater nutrients and taste!

Spring Revival: Flora + Food

2011-02-18T13:21:00.000-08:00

Whether it's color on your plate or in a brilliant bouquet of flowers, today's unseasonably warm weather has me dreaming of sun and the flowers and food of springtime. A few floral images from my recent trip to France to make your holiday weekend a little brighter!

from the marche au fleurs in Nice...

anemones in striking purples and pinks

lush with texture

i'd take them all home with me if i could!

shopping the market in Paris

picture perfect renoncules

is it a flower or food? the castillo franco variety of radicchio (a fancy bitter chicory green)

at Eataly in NYC. GORGEOUS and edible, delicious in salads!

On the Radar...

2011-02-17T08:39:00.000-08:00

Two recent bites of nutrition news popped on my radar in the past few days and they're worth a quick share.

1. Mark Bittman's op-ed in yesterday New York Times asks the poignant question: "why aren't genetically modified foods labeled?" Don't ask, and nothing will change. It's a pretty scary notion when you sit down and consider it for a quick second. Read through the article for Bittman's lengthier musings, but when you boil it down, we're putting food/fuel/nourishment in our bodies that's somehow been altered--by man and machines. The USDA now allows three different types of G.M.O's (alfalfa, a type of corn used to make ethanol and sugar beets) to be used in food production, yet has no regulatory position on labeling around it. Scary? Umm...without question. There's fear of cross-pollination with non-G.M.O. crops and the risk of serious allergic reactions. I'll leave you with this: Europe is so wary of genetically engineered foods that it rarely produces them and has actually banned their import. Maybe we should think about following suit?

2. The New York Times strikes twice...Jane Brody's Personal Health column yesterday lays out the new set of Dietary Guildelines released on Jan. 31st by the USDA and Health and Human Services. Interesting that the vast majority of the guidelines sound quite familiar (it's like they took the very words right from my mouth...trust me, they didn't!). What's most interesting is that new guidelines take us back to the very basics of wholesome, sensible eating -- finally! They place emphasis on nutrient-dense foods and how to feasibly eat fewer calories without relinquishing all the pleasure out of delicious, healthful food. Brody, similar to moi, highlights that moderation is the true secret to eating well and enjoying your food. Here's a brief overview via Ms. Brody (and in turn, myself):

Eat lots more vegetables and fruits, filling half your plate with them.
Choose lean meat and poultry, and replace some of them with seafood.
Consume mainly nonfat or low-fat milk and other dairy products. (though I'm in full support of full-fat cheese -- in moderate quantities. amazing flavor and taste translate to enjoyment and satisfaction via smaller amounts. i will also make the disclaimer that i use whole milk in my coffee and my yogurt of choice is the local, organic *full-fat* brand, Maple Hill.)
Choose low-sodium products and use less salt and salty ingredients in food preparation. (using a bit salt in cooking gets the green light in my book and is often key to bringing out an ingredient's flavor, but over-salting or adding extra salt after the food's been prepared is where we can hit the skids.)
Eat more fiber-rich foods; replace most refined grains and grain-based foods with whole-grain versions.
Use vegetable oils like olive and canola oils instead of solid fats like butter and margarine, but remember that all fats have lots of calories. (for baking, sometimes real butter is a must though...which just means that we can be a little thoughtful when slicing up that not-too-small, not-too-large, piece of pie.)
Eat out less; cook at home more often (a no-brainer and something I've been saying for years!)
Drink water, calorie-free beverages and 100 precent fruit juice (4 ounces is a serving of juice)
Bottom line: eat less, exercise more for a better-balanced outcome.

images via: Village Voice, New York Times

Fresh Fashion + Food

2011-02-17T06:32:00.000-08:00

In the spirit of NYC fashion week as it comes to a close today, here's a peek at my latest post over at Rue's blog -- some foodie-fashionista inspiration from my recent trip to Paris and some of the spring trends featured in the current issue of Elle UK.

soft & feminine: drop-dead gorgeous sheer pleats and a taste of light and lovely meringue

all laced up and looking just lovely

bold brights: total 70′s energy and a French-favorite, the macaron

authentic clean lines: vintage cafe chic and long skirts…one of spring’s absolute must-haves

Valentine's Day...With A Cherry On Top

2011-02-14T00:30:00.000-08:00

Want to send a little foodie love for Valentine's Day? Check out these kitschy food-focused love notes from Kate Spade New York's BMine Gallery.

My personal Valentine's Day present came a bit early. I had the amazing opportunity to attend the TEDx Manhattan event "Changing the Way We Eat" this past Saturday.

An entire day moderated by Laurie David and filled with inspiring ideas and foodie and sustainable agriculture innovators. Among the most intriguing among them - Elizabeth Meltz, who's leading the charge to make all of Mario Batali's restaurants green and sustainable, and Dr. William Li, who's leading up some pretty incredible research on foods that actually protect against and even prevent cancer before it starts. I'll be doing a whole write up on Li's research and his Eat to Defeat Cancer campaign later this month on Culinate.com. Stay tuned and happy Valentine's Day!

Love + A Little Chocolate

2011-02-12T05:59:00.000-08:00

Ask me my opinion about Valentine's Day and you may receive a brief rant about the "Hallmark holiday," but I'll never pass up an invitation to indulge in divinely good chocolate and enjoy the company of a loved one to share it with, no matter what day of the year. These pretty pics are from Dude, Sweet Chocolate, a Dallas-based chocolatier that I'm lucky to have stumbled upon earlier this week thanks to the wonders of the web--perfect timing right? Hand-made, artisan confections using the world's best chocolate and a mix of ingredients that I'm fairly certain, will leave you screaming for more.

A sampling to wet your taste-buds..savory flavors like Marakesh (fresh dates & ras el hanout), Parique (Louisiana tobacco & cognac)...and sweet - Tahitian (passionfruit & ginger salt), Hill Country (Zip Code honey, lavender, Dallas Co. goat crema) Indian (rosepetal jam & marzipan).

Above you've got a rich dark chocolate bark studded with salted and candied whole hazelnuts, almonds and macadamia nuts, aptly named "Crack in a Box". Other options to tempt your lover with...chocolate covered marshmallows, fudge, popcorn, nuts rolled in white and dark chocolate and a love-inducing potion of chocolate sauce if you're really intent on celebrating Vday. Sadly, I'm left to order these lovelies online straight from Dallas, unless some secret crush out there surprises me come Monday! Happy hearted weekend all!

toffee with hints of porcini mushrooms, adorned with crunchy pumpkin seeds (that happen to be a great source of healthy omega-3 fats!)

so chic, you almost don't want to eat them...almost

Spring...in Paris

2011-02-10T07:55:00.000-08:00

If you're on the hunt for a stunning meal, a stellar atmosphere and the added bonus of fine food products, look no further than Spring, ex-pat Daniel Rose's seasonally-focused restaurant. The restaurant recently reopened in a larger space in the 1st arrondissement near the Louvre (it was formerly an extremely-cozy 16 seater) , and added a fine foods boutique/wine store just down the street. Garnering a reservation at the restaurant is still quite a feat, unless you're lucky enough to have time for a leisurely 3-course lunch. All meals are based on set multi-course menus, the design is contemporary and the new kitchen remains as open and inviting as it was the original space. They've even added wine pairing classes on Thursday evenings - taught in both English and French. Sadly, I only had the chance to discover the gastronomic finds at the boutique, but even with a simple lunch of soup and baguette, it was quite possibly the best meal of my trip. And on a cold day like today (at least in NYC), nothing sounds better than a warm bowl of rich saucisse de canard.

lunch: lovely, light & full of warmth

saucisse de canard epeautre e legumes (translates to: a rich soup/stew of duck sausage, duck leg, stock, onion, celery, carrot, barley, diced potato & turnip, garnished w/orange zest & parsley). olive oil samples stand tall in the background.

oh yeah, it was good. and how amazing is the vintage spoon it's served with

simple yet refined. and something i'll definitely attempt to recreate at home.

a sampling of the boutique's carefully selected products -- from local French olive oils, to vinegars, honeys, jams and of course wine

the interior of the boutique: wines to the left, fine foods to the right, cured meats, cheeses, mini pastries and a single lunch option to the back

a glimpse of the full restaurant...from the outside looking in. i'm in love with the open kitchen!

A Taste of Paris

2011-02-07T20:25:00.000-08:00

I'm back and fresh off a food and culture-filled, whirlwind week in France. I've got a number of Francophile posts to share this week, but I thought I'd start off with a few of my favorite sights, smells and scenes from the city of light.

an adorable flower shop in my favorite neighborhood, the Marais (4th arrondissement)

Merce & the Muse: a hip coffee shop in the Marais founded by an ex-pat that made me feel right at home - thanks to the tres Parisian chic Tiffany Iung for introducing me!

because what would France be without a crumbly, fresh baguette and...

...a bit of unbelievably rich cheese?

Au Petit Fer A Cheval - quite possibly the epitome of a picturesque Parisian cafe. And as luck would have it, it was right around the corner from me. The best cafe creme (cappuccino) and simple bistro fare you'll stumble on

the bright blur of an entire wall full of Kumsi tea, a French staple

an outside peek at Spring Boutique, the wine and fine foods shop of Spring restaurant...so fantastic it deserves it's own post (later this week!)

gorgeous dark purple anemones - rich and regal flowers for a city rich with culture and history

a peaceful Parisian street, and the perfect end to a post!

Rue Issue 3!

2011-01-29T04:00:00.000-08:00

Rue's third issue is alive and very, very well...and absolutely stunning! Take a look through the full issue here and a get a peek at my recipes for winter comfort with white bean & kale bruschetta and a very fitting cassoulet, tres French! (pg. 72-73)

images via: Rue Magazine

Bon Weekend! Paris Getaway...

2011-01-28T12:23:00.000-08:00

Bonjour! I'm headed for a mid-winter break to Paris but will surely be snapping photos of gorgeous food and drink to return with. I'll be back next week with a bit of Francophile culinary inspiration.
Have a warm & lovely weekend!

photos via: pinterest, simplyseductive, lovely-little-things

Soulful Chicken Soup

2011-01-24T05:30:00.000-08:00

Check out my blog post today over at Rue - all about gorgeous chicken soups - quite fitting as we're currently experiencing some of the most bone-chilling temps yet this winter. My solution: a pot full of homemade chicken soup. Ok, almost homemade. When it’s too darn cold to even leave your home, you just have to deal with what’s in the fridge – which for moi, happened to be the remains of a rotisserie chicken and a gorgeous, emerald green bunch of kale. And in under 45 minutes flat, I’d whipped up a steaming pot of a very soulful soup. Not bad timing when you just want to pop back underneath a cozy wool throw on the couch. Here the speedy recipe for Rue that’ll have you coming back for seconds.

Chicken & Kale Soup with Parmesan

1/2 yellow onion, diced

2 garlic cloves, minced

3 carrots, diced

1 tablespoon extra-virgin olive oil

1 quart low-sodium or homemade chicken broth

1 cup water

1 small pre-roasted rotisserie chicken, meat torn off into pieces

1 bunch kale, roughly chopped

3 baby yukon potatoes, quartered

salt and freshly ground black pepper to taste

2 pinches red chili flakes

1 piece of parmesan or pecorino romano cheese rind *for extra flavor

1 egg, whisked

1/3 cup freshly grated parmesan or pecorino romano cheese

In a large stockpot, heat the olive oil and saute garlic, onions and carrots over medium heat for 4 to 5 minutes. Add in chicken broth and water, along with pieces of chicken, kale, potatoes, salt, pepper, chili flakes and parmesan rind. *For a richer flavor, add the carcass of the chicken to the stockpot as well and remove prior to serving. Bring to a boil, cover and lower heat to a simmer. Simmer for about 20 minutes, add in whisked egg and cook for 5 to 10 minutes more. Remove parmesan rind and carcass if using. Serve with grated parmesan or pecorino romano cheese.

Black & White

2011-01-17T00:00:00.000-08:00

Tonight's Golden Globes ceremony not only had me drooling over a few stand-out gowns on the red carpet (Anne Hathaway's and Julianne Moore's in particular) and dying laughing at Ricky Gervais's British humor, but thanks to one of the year's most intriguing films, Black Swan, it also reminded me of the quiet beauty, dynamic simplicity and stark contrast of black and white--in the kitchen, on your plate and beyond. Here's a bit of Hollywood inspiration and fresh, beautiful ingredients to start off your week with!

gorgeous drawings of Natalie Portman's costumes by Rodarte

translating black and white to the kitchen and table...

simple, but certainly not innocent

posed, poised and very pretty

eerily dark, sweet and succulent

quiet, bright and beautiful...above, and below

images: 1, 2, 3 & 9 - Vanity Fair; 4, 5, 6, 7 & 8 - Anna Williams

Oatmeal in Season

2011-01-13T15:21:00.000-08:00

Yup, it's definitely oatmeal weather these days. It's freezing here in NYC, and even if you live elsewhere, oatmeal can offer up a warming, filling breakfast option. But with it, there always seems to come a side order of questions...are these carbs ok to eat for breakfast or am I going to blow up, particularly after coming off a holiday season bender? why am I ready to eat my fist an hour after having a packet of instant oatmeal? is the flavored, low-sugar stuff ok? is it absolute diet-blasphemy to have a bit of brown sugar, milk, raisins, nuts etc?

Let's clarify things the quick and not-so-dirty style:
1. Yes, oats are excellent sources of complex carbohydrates, they're high in fiber and they suck out cholesterol from the body. BUT consider the type of oats you're eating. Instant oatmeal, while convenient, likely isn't doing a stand-out job of satisfying you for much for much of the morning. The more dense the oat/grain, the more sated you are. So on a scale of most-filling to least-filling you've got steel cut oats at the top (you know, that Irish oatmeal that takes a million years to cook but is fantastic); old-fashioned rolled oats with a mere 5-7 minute cooking time; and the instant stuff, which is perfectly fine for an emergency or a quick breakfast, but likely isn't as filling. Try making any version of oatmeal with all or part skim, low-fat, soy or almond milk and it'll stick with you that much longer.
2. You can ditch the flavored, low-sugar stuff - too man-handled and processed = not as satisfying. Stick with the basic, plain oats and flavor it yourself. A teaspoon of brown sugar or maple syrup is a mere 16-20 calories, not too terrible and there are zero artificial sweeteners involved. Cinnamon's a total of zero calories, so go for it.
3. Back to question 2, it's not blasphemy to add a sprinkling of condiments here and there and will surely make breakfast more interesting and allow you to get to lunch without starving yourself.
What's my morning oatmeal routine?
I generally make 2 to 4 servings of old-fashioned rolled oats at one time to hold me throughout the week, reheat it and poof, breakfast is done. A 1/2 cup of dry old-fashioned and 1/4 cup of the steel cut is a serving. And if you refuse to sacrifice a moment of sleep in order to make breakfast, don't worry - I refuse also. I set my oats with half water and half milk on medium heat and hit the shower. Done and done in about 7 minutes or so. My flavoring agents of choice at the moment include a mix of: golden raisins, chopped pecans, a drizzle of maple syrup and a dab of butter and a pinch of salt - yes, real butter, it's only a smidge, and salt (the way my mom used to make it!). Toss in a few slices of banana or throw in diced apple while you're cooking and you've got a killer, energy-packed morning meal. My extremely discerning brother more than deemed this concoction breakfast-worthy, so hopefully that gives it some additional backing.

Happy breakfasting and happy weekend!

Image: Simplybreakfast

New Service - 'NOURISH at Home' is Cooking!

2011-01-11T00:35:00.000-08:00

We're breaking a fresh loaf of bread here at Nourish! As of this week, we're offering a new in-home meal service, NOURISH at Home. Healthy, deliciously flavorful food using the best seasonal ingredients from local purveyors. We shop, prep and cook in your own kitchen. You eat while saving time, losing weight, improving your health and energy...enjoying every bite.
Contact us for more information and kickstart 2011 -- fresh food, your kitchen!

Blogging over at Rue!

2011-01-10T05:00:00.000-08:00

Happy Monday! I'm thrilled to be kicking the week off with a new bi-monthly blog post over at Rue.com's blog. All things food, fashion, style & design...head over and check out the talented crew I'm surrounded by. Today's post is all about gorgeous kitchen's...and getting back into them to actually cook in the new year!

Wring Out the New Year: Food Lover's Cleanse is Live!

2011-01-03T15:32:00.000-08:00

If you happened to indulge a wee bit too much over the past few days (or the entire month of December), get ready to do some serious "New Year's detoxing" damage control - with delicious food for a fresh start to 2011! The Food Lover's Cleanse is officially live on BonAppetit.com and you can follow along as writer Sara Dickerman takes the challenge for the next 2 weeks and loses her beloved AM coffee, weans back on bread, pasta and dairy, ditches alcohol and sweets (sans 2-4 drinks and 2 real-deal but small-portioned desserts) per week. Don't worry, I didn't suck ALL the fun out of eating when working out BA's plan. What will you be boosting UP on?

water (start guzzling for a sure-fired way to kick-start digestion and release toxins)
citrus fruit (so refreshing and naturally sweet and it bucks any holiday-bloat you're experiencing)
detoxifying fruits & veggies like beets, celery root, dark leafy greens and more
super-satisfying and energizing comfort-carbs like bulgur, quinoa, lentils, chickpeas, butternut squash to name a few
anti-inflammatory healthy omega-3 fats like avocado, olive oil, wild salmon and grass-fed, grass-finished beef (YES beef!)
dark chocolate -- you love me even more now right?!

With all this and by dropping back your portion sizes a tad, you'll wring out any excess holiday poundage and keep charging ahead into the new year.

And to back up everything we're talking about, check out Mark Bittman's insightful article in Sunday's New York Times - sustainable eating, real food. Skip the crazy diets and get back into the kitchen, please! Basic, simple and realistic advice and strategies...that really work.

A few of the recipes in BA's Food Lover's Cleanse just to wet your appetite...

ultimate winter couscous

vanilla-date smoothie

warm & nutty cinnamon quinoa

photos: BonAppetit.com

Here's to 2011 & Non-Resolutions!

2010-12-31T14:52:00.000-08:00

I'm riffing a page directly from two of my favorite gals, Anne Sage and Crystal Gentilello of Rue Magazine and their muse, Erin Loechner. Instead of listing off a handful of resolutions, I thought it'd be appropriate to finish out the year with a few things I appreciate and won't stop doing in this new year ahead. So as you scurry off to prepare for this evening's revelries, lift a glass, have a bit of bubbly and toast to a thoughtful, prosperous, wondrous 2011!

1. Similar to Miss Anne, I will NOT save a little extra money by brewing coffee at home. My morning stop at OST Cafe is one of the highlights of my day - the people, the music and the energy make me start my day with a smile, and that's worth a whole lot more than $2.00.

2. Sometimes it's the tiniest things that are right in front of you that bring something special out in you. Like my rose` granati hand soap by Molton Brown (I've always been a sucker for amazing scents) or the photo of my friend Risa's son on my Blackberry - his adorableness could make anyone instantly happier.

3. Acknowledging your shortcomings (for me it's taking on too much and letting it stress me out) and working towards managing them a bit better. And knowing that in some cases, stress can be pretty darn productive.

4. Appreciating who you are, what you've accomplished and where you're headed whether in your career, your passionate hobby, your diet, your fitness regimen, your family and friendships or any or all of the above. Take it and own it.

5. Relishing in an indulgent (not-so-healthy) meal once in a while and knowing that it won't make the scale jump 5 pounds.

6. Listening to your gut, trusting yourself, respecting yourself and going after whatever it is you're dreaming of over the next 365 days!

Happy, healthy new year to you and yours! Keep an out on Monday, Jan. 3rd - I'll be talking it up about BonAppetit.com's Food Lover's Cleanse on CNN American Morning at 8:40am EST.

Images: Martha Stewart Living, Plush Palate

A Lot of Snow & a Little Pasta

2010-12-29T20:01:00.000-08:00

Being blanketed by a wintry sea of snow is somehow a refreshing way to head out of 2010. But after 3 days of slush, chilly temperatures and being a bit too cooped up for my own good, one can't help but crave a little cold-weather comfort food. The lonely Brussels sprouts and prosciutto in my fridge seemed like the perfect pairing for a cozy, indulgently healthful dinner. Who knew fiber and antioxidant-rich B. sprouts could be such shining stars in a pasta dish. I'll definitely be making this again in 2011!

Pasta with Brussels Sprouts, Prosciutto & Parmesan Sauce
serves 4

8 oz (1/2 box/bag) tubular pasta (I used casarecce here, thank you Eataly!)
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
4 cups Brussels sprouts, trimmed and thinly sliced
2 slices prosciutto, roughly chopped
salt and freshly ground pepper to taste
1/4 - 1/2 teaspoon red pepper flakes or 1 small chili pepper, thinly sliced
1/2 cup whole milk
1 1/2 tablespoons butter
2/3 cup freshly grated Parmesan or pecorino Romano cheese

Cook pasta for 11-13 minutes in salted boiling water.
While water is boiling, add olive oil to pan and cook garlic for 2 to 3 minutes over medium-low heat. Increase heat to medium-high and add Brussels sprouts and chicken broth. Saute for 5 minutes, add prosciutto, season with salt, pepper and red pepper flakes. Cook until sprouts are soft, about another 7 to 8 minutes.
In a separate small saucepan, combine butter, milk and cheese over medium-low heat. Bring to a simmer and allow cheese to fully melt.
Drain pasta and add back to pot. Toss pasta with Brussels sprouts mixture and cheese sauce and serve.

Images: my own

New Year's resolutions + the Cheater's Diet paperback!

2010-12-27T20:18:00.000-08:00

Just in time for the aftermath of the holidays, a hell of a lot of snow (and comfort food & hot cocoa) and a massive New Year's Eve bash later this week...The Cheater's Diet paperback edition hits bookstores everywhere and online today! With a fresh, sassy new cover and a lighter price tag, it's the perfect antidote to any accidental winter weight gain.
Start 2011 with some solid reading, eating, drinking and losing!

Happy Holidays!

2010-12-21T10:18:00.000-08:00

What's better than a bit of bubbly to get us in the holiday spirit!? (It is after all, one of the least-caloric drinks you can opt for at a very reasonable 85 calories per glass).

The image above is one of my favorites from the very talented artist Laura Loving. Her set of holiday cards, prints, gilcees on canvas and tiles are perfect stocking stuffers.

Wishing you and yours a wonderfully warm holiday season and a very healthful year ahead!

images via: Laura Loving

Snowflakes & Chocolate Pepper Cookies

2010-12-15T10:35:00.000-08:00

The first snowflakes of the season earlier this week were perfectly timed to pair with the above chocolate pepper cookies I baked for a friend's holiday party. These aren't just any old Christmas cookie. They hail from my friend's mother's kitchen with a lot of love and a little spice. Marcia Russell has been making these lovely confections for nearly 30 years. I must quote her directly because her story is so heartfelt:

"Back in 1981, newly married and almost no kitchen knowledge at all, I came upon a book that changed my life. Hold on now. Martha Stewart's 'Entertaining'. It was all the motivation I needed to quit my job, stay at home, and become the best 'homemaker' ever. The fabulous Ms. Stewart became for me and as we know now, the standard to live up to in the home! Ha. It became my career and I've never (hardly ever) looked back. Like so many others I imagine. Within her book is a recipe for Chocolate Pepper Cookies. For many years I baked them without ever telling anyone the ingredients, for fear of the psychological set-up for turned-up noses. Everyone loved them though and as food tastes have changed since those days, I now proudly annouce all of the ingredients! I have also taken liberties with her original recipe (in typical Stewart style), and really 'amped-up' the spices. I hope you make a batch, find them craveable, and share them with as many people as you can."

According to Marcia and Sarah these cookies also come with a good dose of warning: you will be addicted within a single bite. Having never baked or tasted them before, I was a bit skeptical. But, just as they insisted, these treats will be making an appearance each and every holiday season from here out. They're rich, flavorful and hit you with that perfect amount of peppery-spice. So indulgent and satisfying that you'll be able to savor one or 2 and be done...well, maybe one or 2 per day while they last, which won't be very long if you share them with family and friends.
I must thank Mama Russell and Martha Stewart herself this holiday. In true creative cook form, I've taken additional liberties with the recipe and paired them with a rich caramel filling as well as a touch of mascarpone frosting with candied kumquats.
On with the recipe...

CHOCOLATE PEPPER COOKIES

*makes a double batch

1 ½ cups unsalted butter

1 ¾ cups sugar

2 large eggs, lightly beaten

3 cups all-purpose flour

1 ½ cups unsweetened cocoa powder

¼ teaspoon salt

½ - ¾ teaspoon freshly ground black pepper

1/8 teaspoon + an extra little pinch cayenne pepper

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees.

Cream the butter and the sugar in a stand mixer or with an electric beater. Add the eggs and beat until fluffy.

In another bowl, whisk together the dry ingredients. Add to the butter mixture and beat until well mixed. Shape into two flattened discs. Wrap the discs separately in plastic wrap, and refrigerate at least 1 hour or overnight. The dough can be frozen in an additional plastic bag for one month.

Line baking sheets with parchment paper.

On a well-floured board, roll out the dough until about ¼ inch thick. Cut dough into shapes of your choice and set 1 inch apart on baking sheets. Bake for 8 to 10 minutes, or until just set, do not allow to darken. Cool on racks.

Caramel Filling for "Sandwiches"

1/2 cup sugar

1/4 cup light brown sugar

1 cup heavy whipping cream

1/4 cup unsalted butter

1/2 vanilla bean split in half (scrape out seeds and add both to pan)

In a medium saucepan, heat sugars over medium and allow to melt. Add in cream, butter and vanilla bean. Simmer for about 10 minutes while stirring. Sauce should thicken once cooled. Refrigerate up to 2 weeks.

Mascarpone Frosting with Candied Kumquats

Frosting:

*note mascarpone is like "Italian cream cheese", you can also substitute Neufchatel (1/3 reduced fat cream cheese) here

8 ounces mascarpone or Neufchatel cream cheese

1/2 cup unsalted butter (1 stick), at room temperature and cut into pieces

1 cup confectioner's sugar

1 teaspoon vanilla extract

Cream mascarpone and butter together. Mix in sugar and vanilla until well-blended and smooth.

Candied Kumquats:

1 cup sugar

1 cup water

about 15 kumquats, thinly sliced

1/2 vanilla bean, spilt in half and scrape out seeds

Heat sugar and water over medium heat until sugar dissolves. Add in vanilla and kumquats simmer for about 15 to 20 minutes. Remove from heat and allow to cool. Place kumquats slices on parchment paper to dry.

In the Kitchen: Osso Buco & Buckets of Rain

2010-12-12T21:28:00.000-08:00

A soaking wet Sunday and all I want to do is curl up on my couch and cook up a cozy meal. This one's guaranteed cold weather comfort food. A few weeks back I decided to make an adventurous purchase at the farmers market. I'd never made osso buco before, but the convincing guys from Grazin' Angus Acres out of Ghent, NY had me sold - it doesn't take much when I imagine braised anything falling right off the bone. Typically osso buco is made with veal shanks, but Grazin' Angus sells 100% grass-fed and grass-finished beef and their shanks make a mean dish (Chelsea Clinton and Mark Mezvinsky thought so and featured Grazin' Angus and their "animal welfare approved" short ribs at their otherwise vegan wedding). Basically, their well-raised beef translates to much leaner cuts of beef with greater amounts of healthy omega-3 fats.
Anyhow, back to the osso buco. Try it out this holiday, it's a definite star at the table.

Osso Buco with Golden Raisins & Crispy Shallots
serves 4

2 lbs osso buco (veal or beef shanks)

salt and freshly ground black pepper to taste

flour for dredging

2 teaspoons and 1 Tbsp extra virgin olive oil

1 small yellow onion, chopped
2 to 3 cippolini onions, halved
3 garlic cloves, minced

3 carrots, chopped

3 celery stalks

1/4 cup golden raisins
1 can whole tomatoes
1/2 bottle dry white wine* (I used a wine with notes of pepper and crisp apple)
2 cups low-sodium chicken stock
2 bay leaves
5-6 thyme sprigs
lemon zest, parsley and crispy shallots for garnish* (see note on shallots below)

Pat beef dry, season with salt and pepper and then dredge in flour. Heat 2 teaspoons olive oil in a heavy-bottomed pan or a Dutch oven over medium-high heat. Sear osso buco for 5 to 6 minutes on each side. Remove from pan and set aside. Add onions, garlic, carrots and celery and saute for 5 to 7 minutes until lightly browned. Add osso buco back into pan along with raisins and tomatoes. Add wine and chicken stock as well as bay leaves and thyme. Lower heat to a simmer, cover and cook for about 2 hours on the stovetop. *Note that beef shanks may take longer than veal. Preheat the oven to 375 and finish braising in the oven for an additional 90 minutes to 2 hours, or until the meat is tender, moist and falling off the bone.
Garnish with lemon zest, chopped parsley and crispy shallots.
*For crispy shallots, thinly slice 1 slice into rings or half-moons. Heat 2 to 3 tablespoons olive oil in a skillet and "fry" over high heat for about 4 minutes until golden brown and crispy.
Serve with parsnip puree.

Truffled Parsnip Puree
3 large parsnips, peeled and chopped, about 2 cups
1 cup low-sodium chicken broth
1 cup whole milk
1 clove garlic, thinly sliced
1/2 teaspoon white truffle oil
salt and white pepper to taste

Add parsnips through garlic into a medium saucepan and simmer for about 20 minutes until parsnips are soft. Transfer mixture to a food processor and puree until smooth. Add in truffle oil and season with salt and white pepper to taste.

An Italian Holiday

2010-12-09T22:16:00.000-08:00

The Italians know how to do food at the holidays...and all year round for that matter. They also know how to keep food authentic, ensuring that culinary tradition remains untouched. Well, at least the Italian Ministry of Agricultural, Food and Forestry Policies is hoping to preserve this. Together with the Rome Chamber of Commerce, they've launched the "Italianissimi Project" to protect the origins and authenticity of truly "Italian" food products and ingredients - think Parmesan, proscuitto di parma and olive oil. Basically, they're out to thwart piracy and keep all that we know and love about Italian food alive and very well, and delicious. A dinner last week on Dec. 1st at SD26 (hosted by the Ministry of Agricultural Policies) kicked off "Italianissimi" and proved a point with multiple dishes highlighting Italy's best.
From an entire counter strewn with cheese samplings to an array of cured meats and olive oil tastings to an 8 course tasting dinner, you could say that guests, myself included, officially kicked December in full-on indulgent holiday mode. Thankfully this is not my normal evening dinner routine, otherwise I'd be facing the wrath of the scale post-New Year's, and I fully heed the advice I dish out, scanning the room and the menu for the dishes that particularly stand-out to me, sticking to rock-solid portion sizes and scouting veggies when possible. My favorite dishes of the evening, most definitely the braised beef cheeks, so tender, and the cheese course studded with truffles and a pear-apple cugni (yes, the word alluded me too, it's essentially a compote) - if you're going to go indulgent, I vote for all the way (in small quantities of course!).
To make you want to hop the next flight to Rome for Christmas and New Year's even more, here's a quick snapshot of SD26's and the "Italianissimi Project's" featured dishes that evening:

the view from SD26's mezzanine level, they're not messing around

a meat & cheese wonderland

prosciutto and burrata (a creamy mozzarella) at its best

one of all-time favorite pastas from childhood: parmesan & black pepper

beef cheeks celebrate the holidays in style

cheese + truffles + fruit compote = holiday heaven

images: Vasilios Sfinarolakis

The Season for Entertaining

2010-12-07T20:35:00.000-08:00

Does this cheese platter situation look familiar? We're more than a week into December, which means the onslaught of holiday parties and cocktail hours is upon us. Each and every year we're back to the pattern - attempting to get through the month unscathed on the scale while still taking part in the revelry of season. It can be achieved if you play the game smartly: keeping your eyes on the New Year's resolution prize and staying mindful of just how much booze, brie, bacon-wrapped dates and bourbon balls you're actually downing over the next few weeks. And as a disclaimer, I love all of the aforementioned items. I'll be posting tidbits and tactics throughout the month on how to avoid the holiday weight gain, which as studies tend to show, is actually just a single pound for many Americans. Unfortunately, the catch is that we often don't shed that pound and it turns to 5 or 10 extra pounds as the years pass. I'll also be posting how I myself am celebrating the season and what I'm up to in the kitchen (LOTS of good stuff coming after this Friday, trust me). To start us off, a quick photo above showcasing simple, but elegant entertaining with the cheese board. Extra little accents can take you a long way - from adding a touch of freshly cracked black pepper to honey, to stacking crostini toasts (slice a baguette and toast in the oven for 5-7 minutes at 350). Here I've also got a newly discovered delicious cheese Ascutney from Vermont - you'll find it at Whole Foods and New Amsterdam Market - and fresh ricotta to pair with maple-rosemary roasted pears. I swear they're incredibly easy and will stun anyone who tastes them. Slice up a pear or two, drizzle with a teaspoon or two of good maple syrup, sprinkle a pinch of fresh rosemary and roast at 375 for about 15 to 20 minutes until golden brown and soft. All the tastings that are pictured above are displayed on a slate cheeseboard by Brooklyn Slate Company - easy and gorgeous.
On another note, for all of you who like your cocktails but not all the extraneous holiday calories multiple nights in a row, reach for a glass of champagne when in doubt. It's a genius call at 85 calories per glass and who doesn't love a little bubbly every now and then?!
Stayed tuned for more recipes this week...a killer osso buco is on tap and is perfect to warm you up on a chilly winter evening.

Hanukkah :: Bright Lights & a Lively Table

2010-12-05T20:44:00.000-08:00

I've always loved celebrating Hanukkah. The warmth and inviting light of candles inside, chilly winter weather outside and traditions that revolve almost completely around food and coming together at the table -- latkes may be fried, but they're so delicious (thankfully my family would only make them but once over the course of the 8 day holiday). Hanukkah may not be the beacon of a 'healthy holiday' - the more oil and frying the better in memory of an ancient miracle thousands of years ago - but sometimes culture takes precedence and so does moderation. Balance a latke and sufganiyot (fried donuts)-heavy meal with a simple green salad and lean filet of salmon or brisket and there's always ways of highlighting even the smallest bit of good health.
With just a few days of the holiday remaining, here's a few photos to feast on and because they were so tasty last year, I'm reposting my recipe for sweet potato latkes with siriacha creme fraiche. Normally I wouldn't deviate from the tradition of pan-frying, but these mini latkes came out perfectly browned and crispy with far less oil required. Enjoy!

Sweet Potato Latkes with Siriacha Creme Fraiche

Makes 16 mini latkes (double the recipe for more)

1 large sweet potato (or 2 small), peeled and grated

1/2 onion, peeled and grated

1 egg

1 Tbsp flour

2 tsp soy sauce

1/4 tsp salt (or more to taste)

fresh ground black pepper to taste

dash of cayenne pepper *literally a pinch, it's hot!

canola oil for the baking sheet

1/2 cup creme fraiche (a fancified version of sour cream)

1 to 2 tsp siriacha hot sauce (more or less to taste, depending on desired spiciness)

1. Preheat the oven to 425 degrees.

2. Mix grated sweet potato, onion, egg, salt, cayenne and black pepper and soy sauce in a large mixing bowl.

3. Brush a baking sheet with a good amount of canola oil, about 1 Tbsp or so.

4. Make mini latkes from mixture, each about a small handful's worth. Press out excess liquid before placing on baking sheet.

5. Bake at 425 for about 12 minutes, flip latkes and bake another 10-12 minutes until golden brown and slightly crispy.

6. Mix creme fraiche and siriacha and serve with latkes.

Photos: 1, 3, 4 - new york times; 2 - lorilangille.blogspot.com

A Foodie Holiday...

2010-11-24T08:50:00.000-08:00

What better way to kick off the holiday season than with some gorgeous food-fashioned photos from Barneys' recent catalog and a few shots from the store's comically ornate windows featuring a handful of celebrity chefs like Martha Stewart, Anthony Bourdain and Mario Batali at their best. The theme this year might be my all-time favorite: "have a foodie holiday," something I'll surely be keeping in mind come Thursday and Thanksgiving...plenty of great food, health, family and friends to be thankful for this year.

images via: Barney's catalog, Heather Clawson for Habitually Chic

A Dose of Butternut Squash & Rue Magazine Issue 2!

2010-11-22T20:19:00.000-08:00

With visions of turkey, stuffing, green beans and pumpkin pie running through your head just days before the Thanksgiving feast, I thought I'd change things up a bit and infuse your plate with a little butternut squash - one of the most versatile, most nutritious (antioxidant-packed and fiber-rich) and most flavorful standouts of the season. When the turkey coma is all said and done, here are two bright and warm b-nut squash recipes to bring you back to balance. Check them out here on the pages ( 86-87) of Rue Magazine's issue #2 that just went live yesterday!

Wishing you a deliciously healthful and thankful holiday!

Pan Seared Scallops with Brown Butter Sage Sauce, Butternut Squash Puree & Maple-Cider Reduction

Serves 4

butternut squash

1 butternut squash, halved

extra-virgin olive oil for drizzling

salt to taste

1 head of garlic

maple-cider reduction

¼ cup maple syrup

¼ cup apple cider

1 teaspoon black peppercorns

1/4 teaspoon nutmeg

scallops

1 pound medium to large diver scallops

salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

brown butter sage sauce

2 tablespoons butter

2 tablespoons fresh sage leaves

butternut squash

Preheat oven to 375. Drizzle olive oil over squash, sprinkle with salt and place cut-side down on a baking sheet. Roast for about 50 minutes, or until flesh is soft. Meanwhile, drizzle head of garlic with 1 tablespoon olive oil, wrap in aluminum foil and bake about 50 to 60 minutes.

Remove butternut squash from oven and allow to slightly cool. Scoop out seeds and discard. Scoop out remaining flesh. Cut garlic head in half and squeeze 3 to 4 cloves, adding the puree to the butternut squash. Blend the garlic and butternut squash well until a smooth puree forms.

maple-cider reduction

Combine all ingredients in a small saucepan. Bring to a boil, lower heat and simmer about 15-20 minutes to reduce by nearly half. Drain through a sieve to remove peppercorns. Return to saucepan and keep warm on low heat.

scallops

Turn oven up to 400. Pat scallops dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Sear scallops until lightly browned and opaque in the center, about 2 to 2 1/2 minutes on each side.

brown butter sage sauce

Add butter and sage leaves to pan over medium-high heat. Butter will begin to lightly brown after 3 to 4 minutes. Remove from heat.

To serve, spoon a dollop of butternut squash puree in the center of a plate, creating a bed for scallops. Arrange 3 to 4 scallops per plate atop butternut squash. Drizzle brown butter sage sauce over top scallops. Drizzle maple-cider reduction around butternut squash puree.

Roasted Butternut Squash Salad with Lentils, Goat Cheese, Crispy Shallots & Balsamic Reduction

(pictured above)
Makes 4-6 servings

1 medium butternut squash, peeled, seeded and chopped

2 to 3 teaspoons extra-virgin olive oil

1 cup dried French lentils

4 oz goat cheese (1 small log)

1 shallot, peeled and cut into thin rounds or half-moon shapes

additional extra-virgin olive oil for "frying" the shallots and to coat the salad

6 Tbsp balsamic vinegar

salt and pepper to taste

3 cups arugula

Preheat oven to 4oo degrees. Soak lentils for 10 minutes.

In a large mixing bowl, toss butternut squash with olive oil and season lightly with salt.

Spread on a cookie sheet or in a roasting pan and roast until soft, about 30-40 minutes.

Meanwhile, cook lentils in salted, boiling water until soft, about 30 minutes.

Heat balsamic vinegar in a small saucepan on medium-low and reduce to about half, about 10-15 minutes.

Pour about 1 inch worth of olive oil into a small-medium heavy pan or skillet (enough oil to cover shallots). Heat oil over medium-high and fry shallots for 3 to 5 minutes until crispy, golden brown. Remove and drain excess oil on a paper towel.

Mix butternut squash with lentils and toss with 1 tablespoon olive oil, salt and pepper. Spoon over a bed of arugula in a large serving bowl. Sprinkle goat cheese over top, garnish with crispy shallot and finish with drizzled balsamic reduction.

Photography: Rima Campbell

A Comforting & Healthful Side for Thanksgiving

2010-11-16T21:19:00.000-08:00

After a long day of work a few weeks ago, I returned home determined to unwind in the kitchen and create a simple, comforting dish with whatever ingredients I had lying around (truth be told, I was in pretty desperate need to get to the grocery store). Thankfully, I had a few base staples and some remaining vegetables just waiting to be mixed and matched. The result was a warm and hearty farro dish that would serve as a welcomed addition to any Thanksgiving spread (and it's perfect if you've got a vegetarian guest). Fall flavors, thyme, antioxidant-rich butternut squash, mushrooms and a toothsome and high-fiber complex carb like farro made a perfect combination.

Pantry Farro with Butternut Squash, Mushrooms, Thyme & Parmesan
Serves 6 to 8

1 tablespoon extra virgin olive oil
1/2 butternut squash, peeled, seeded and diced
1 small yellow onion, diced
2 to 3 celery stalks, diced
1 cup chopped mushrooms (a mix of cremini, hen of woods etc)
1 1/2 cups farro
water (or low-sodium vegetable or chicken broth)
salt and fresh ground pepper to taste
1 1/2 teaspoons of fresh thyme
Parmesan cheese for serving, about 1/2 cup grated

In a heavy saucepan or Dutch oven, heat olive oil over medium-high heat, add butternut squash, onion and celery and saute for about 3 minutes. Add in mushrooms and farro and cook another 1 to 2 minutes. Cover farro mixture with water or broth (or half and half) by just under one inch. Season with salt, pepper and thyme. Bring to a boil, cover and reduce heat. Simmer for about 25 minutes, stirring once, until all liquid has evaporated. Fluff with a fork and let stand for 5 minutes. Finish with grated Parmesan and a little additional cracked pepper.

Staking a Claim on a $140 Thanksgiving Turkey

2010-11-15T20:58:00.000-08:00

With Thanksgiving just over a week away, I couldn't resist a quick post on Bon Appetit's recent interview with Patrick Martins, founder of Heritage Foods USA, who makes the case for making a serious investment this holiday in the prized poultry that crowns your holiday table. It might sound a little outlandish when most good-sized turkeys run you well under half the $140 pricetag, but Martins makes a solid case. When you break it down, it's $8 per person or per pound, which sounds a lot better. Heritage breeds are free roaming, which translates to better health (leaner), better taste and better environment and production processes. Not to mention you're furthering sustainable farming and ensuring that an artisanal, storied breed of animal keeps going. It's still pretty darn pricey, but you might think of that $8 as a way to give thanks in a slightly different way this season. And you might be pleasantly satisfied. In case you missed it, here's the full interview below.

Patrick Martins likes happy animals--particularly endangered, humanely raised pigs, cows, and turkeys--and not just because they taste better. He believes their happiness is a moral imperative. As co-founder of Heritage Foods USA, his mission to save heritage breeds of livestock and the family farms that raise them began nine years ago, when a few hundred of his heirloom turkeys fanned out across the country. Today, that number is closer to 7,500, and every last one is raised by a farmer who shares Martins's passion.

Why did you start with turkeys?

It seemed like a single item that everyone in the country could get behind to support the small farmer. And it was a project that revolved around a single day, so it made it easier to find a sustainable source--to say, "We have to get 800 of these things raised for a single day in November."

What's the argument for a $140 turkey?

It ends up coming out to $8 a pound, or $8 per person. That's cheaper than Applebee's and almost as cheap as a McDonald's value meal.

What makes a happy turkey?

It has room. That's the biggest thing. It can walk around. No living creature should be forced to spend its entire life in a box. That should shoot through to the heart of every American. We live in a country that is wealthy, that is trying to improve itself, that is like a moral beacon to the rest of the world. We cannot keep animals in boxes. Period. With turkeys, if their instinct is to roost--to wrap their talons around something and fall asleep--they should be allowed to roost. A happy animal is one that is allowed to fulfill its God-given instincts. And walking is a natural instinct.

Do you cook the turkey at Thanksgiving?

Yes. I stuff it with an absurd amount of herbs. Like 20 sprigs of rosemary, and I just stuff it everywhere. And then I cook it to its appropriate temperature, which is about ten degrees less than what the USDA says. It really doesn't need anything else.

Do you feel like you're hounded by this perception that artisanal, slow food is an elitist thing for rich foodies in big coastal cities?

The sustainable food movement likes to point out that we can't feed public schools with only sustainable food. And it's true; we can't yet. But there are probably 3,000 corporate cafeterias in America. The sustainable food movement should be a part of those cafeterias and feeding wealthy private schools and universities. We need to bring sports arenas and music venues into this discussion. That's where the battle needs to be fought. So I don't believe in holding the sustainable food movement accountable for the poorest people in the world--yet. Maybe in a hundred years.

Why save heritage breeds?

Heritage breeds are part of our diverse food supply, and we must preserve what diversity is left.

What would you like to see happen in the meat industry next?

I'm a big believer in prepared foods--even with cheap cuts--like ground beef. I'd like to see an entrepreneur or a famous chef take [ground] beef grown in a sustainable way and make a burger franchise. Like In-N-Out, but across the nation. Give people convenience and service and cheap prices and be sustainable.

Another option is to serve cheap cuts cooked well from trucks in every neighborhood in America. I guarantee that a great chef making [street] food with good ingredients would be the downfall of any fast food outlet.

Stay tuned throughout the week for more on Thanksgiving, from simple side dishes to gorgeous gravy boats.

Stirring it Up in Boston, Barbara Lynch Hits Food Spot On

2010-11-10T20:29:00.000-08:00

Sometimes we all need a little hiatus. I just returned from a few days in Boston earlier this week, and while I was not exactly enthralled with the chilly weather, my discovery of award-winning chef Barbara Lynch's multiple restaurants and concept stores/bars made the trip quite cozy all-around. Lynch is a born and bred South Bostonite and she's not one to mess with in the kitchen (and possibly out of it as well). Her culinary empire in the city is fairly extensive, with 5 restaurants, a mid-century inspired bar, a catering & special events company and a unique concept store that blends cookbooks and private classes. She's best known for drop-dead delicious and toothsome pasta dishes as highlighted in her recent book, Stir. I was lucky enough to get a solid sense of Lynch's flavors over the weekend both at Menton (which was just noted among Esquire's best restaurants for 2010) and the more-casual, modern diner spot Sportello. I also took a peek into the restaurant/butcher shop, aptly named the Butcher Shop (above) and Stir, her tiny concept store/kitchen that makes you feel right at home as soon as you walk through the door and plop down at a communal kitchen table surrounded by colorful cookbooks. To sum it up, Lynch's food and ideas are pretty inspirational. And she herself is wonderfully approachable. Quite a pleasant surprise to randomly sit at a communal table on a Saturday afternoon and schmooze with the chef about running shoes and new cookbooks.
If you get a chance, check out Stir, it's guaranteed to make you hungry.

the interior at the Butcher Shop where wine and a meat-heavy menu intermingle with

prepared take-away items and an on-the-spot butcher

the graphic menu at Sportello

lunch at Sportello: Lynch's pasta with duck, picholine olives & rosemary was deemed

"transcendent" by Bon Appetit this month...and they were spot on.

Accompanied by a hen of woods and frisee salad with roasted chestnuts

Sportello's Gnocchi with Peas and Chanterelles

For Sauce:

2 tablespoons unsalted butter

8 oz mushrooms, preferably chanterelles, cleaned and trimmed (about 2 cups)

2 cups heavy cream

½ cup peas (fresh or thawed frozen)

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped chives (for garnish)

Freshly ground black pepper to taste

For Gnocchi:

4 large russet potatoes

½ cup all purpose flour

2 tablespoons white truffle oil

1 egg

2 teaspoons kosher salt

Preparation:

Place the unpeeled potatoes in a pot, cover them with water and bring to a boil. Add a pinch of salt and cook until the potatoes are tender and can be pierced easily with a fork (about 20 min). Strain the potatoes, peel and put through a ricer. Spread the riced potatoes on a baking sheet and let cool.

Once cool, sprinkle the flour over the potatoes and gather them into a mound. Create a well in the center of the mound and add the salt, truffle oil and egg. Using the tips of your fingers, knead the dough together until it forms a ball. Do not overwork. Using a knife, cut the dough into six even pieces. Working one at a time, roll each piece of dough into one-inch thick rope. Cut each rope into one-inch pieces and roll each piece into a ball. Using a gnocchi board, roll the balls lightly across the board to form the gnocchi shape. Place the formed gnocchi on a well-floured tray.

Cook the gnocchi in batches in a large pot of boiling, salted water. The gnocchi are done when they float (about 4 minutes). Strain from the water, place in a colander and refresh under cold running water. Season the gnocchi well with salt and freshly ground black pepper before dividing it among four warm bowls. Garnish each with the chopped chives and a drizzle of truffle oil.

In the Kitchen: A Little Grape Grows Up

2010-11-02T20:26:00.000-07:00

We've seen deep, rich purples across the board this season - from the runway to the kitchen table to home design. Taking advantage of the final harvest of concord grapes the other week (my mini food obsession this fall), I wanted to make these tiny jewels of sweetness last a little longer. The result, a concord grape reduction with its concentrated flavor that reminds me a bit of my childhood, sipping mini glasses of Welch's concord grape juice. All grown up without any of the extra added sugar (those grapes are so wonderfully sweet, you really don't need any). Toss a bunch of grapes into a small saucepan with a bit of water and simmer on medium-low heat for about 20 minutes. Pour the juices and grapes through a sieve and strain well to obtain excess juices. Toss the seeds and skins and you're done. Pretty pure and simple. I updated my morning Maple Hill plain yogurt and 18 Rabbits granola with a drizzle of the reduction. A few other ideas...a decadent, fruit-forward sauce to compliment duck breast or roasted chicken; a low-sugar syrup drizzled over hearty buckwheat pancakes; crostini toasts topped with fresh ricotta, crushed toasted hazelnuts and a swirl of concord grape reduction. Until next year...

A Haunted Table & Some French Inspiration

2010-10-31T19:52:00.000-07:00

Hope everyone had a haunting Halloween weekend! Putting the piles of bite-sized candy aside, here are a few decidedly "deadly" dishes for your next black-out dinner party from Jewels of New York.

black linguine with kalamata olives

grilled radicchio with blackberries

chocolate hazelnut crepes with concord grape compote

And to start your week off with a bit of Monday morning day-dreaming, a few photos from the Parisian kitchen of Charles and Julie Carmignac - tucked in their cozy lower Left Bank 19th century apartment. Makes you just want to whisk yourself away on a French sojourn doesn't it?

Just this weekend, the New York Times noted Paris as the hottest culinary spot in Europe at the moment and highlighted Rino, an uber-hip bistro that opened last February near the Bastille with Roman-transplant chef Giovanni Passerini at the helm.

images via: jewels of ny, the new york times, paris notebook

In the Kitchen: Sweet Start to the Weekend

2010-10-22T15:02:00.000-07:00

To follow up yesterday's post on confidence and food - and knowing when and where to indulge, here's a bit of sweetness to start your weekend off right. One of the baked goods I featured in my baking & brunching post, this coffee cake recipe is perfect for a chilly Sunday morning (with a bit of yogurt and fruit to balance out your breakfast) or as a little afternoon treat. It's my grandmother's infamous recipe and thus, I hand it down with love and care. I used my new, no fuss Breville stand mixer to whip it up in light-speed time before brunch-goers arrived.
Here's to a warm and cozy weekend!

Sour Cream Coffee Cake

12-14 slices

nut mixture

1/4 cup brown sugar
1/4 cup chopped nuts
1 tbsp. white sugar
1.5 tsp. cinnamon

batter

1/2 cup butter
1 cup sugar
2 eggs

1/4 teaspoon lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream

Preheat oven to 350. In the bowl of a stand mixer or a regular mixing bowl, cream butter and sugar and beat until light and fluffy. Beat in eggs one at a time. Blend in vanilla and lemon juice. Whisk together flour, baking powder and baking soda. Add flour mixture to egg-sugar mixture and blend in sour cream. Pour half of the batter into a buttered loaf pan and sprinkle the brown sugar-nut mixture over top. Add the remaining half of the batter. Bake for 45 minutes to an hour.

the Breville stand mixer...clean and simple baking

A Charge for Eating with Confidence

2010-10-21T13:02:00.000-07:00

Tomorrow morning I'll have the pleasure of speaking with a crowd of young girls attending the kickoff breakfast for Dove's Self-Esteem weekend - three days of events for women across the nation, all in the name of confidence and developing a positive sense of beauty no matter what your body type may be.

You might recall Dove's Real Beauty campaign a few years back where they featured real women with real curves. Needless to say, it was massively successful.
In planning for tomorrow, I started thinking about one of the greatest gifts of confidence we can give ourselves: eating well, loving how good food makes us feel, and loving being in our own skin. There's a beauty in that and there's certainly a large dose of confidence. A quick glimpse of Precious's Gabourey Sidibe and Mad Men's Kristina Hendricks just ran through my head. Both are curvy but beyond confident in their bodies - pretty inspiring. Gabourey, fyi, was just on the cover of Elle Magazine this month.

People often admit to me that they fear particular foods (bananas, carrots, potatoes come to mind let alone cheese, pasta and chocolate!) or the feeling that if they succumb to a cheeseburger or a brownie on occasion, all hell will break loose. Not exactly an enjoyable or sound way to approach food, unfortunately. And not surprisingly, I've found that we tend to have the most success and happiness with food and eating when we're confident in whatever situation we're faced with. Confidence in knowing how to balance good food with indulgences, how to listen to your body's cravings and hunger cues and how to thoughtfully consider what you're eating and where it's coming from...that's great eating and that's also unstoppable self-esteem.

So with that, I'm putting out a charge to head into the weekend with confident, delicious eating - and everything else that comes with it. 3 things to consider while you're charging away...

1. don't fear food - If it's a real food you don't have much to worry about! the fewer the ingredients the better...
2. where's your food coming from? - Yes, I'm a big proponent of eating local whenever possible/feasible, but it's really true. you're supporting smaller, sustainable farmers and in turn, they're supporting you with fresh, wholesome food - which means you can kiss diets and stressing too much about calories, fat, carbs etc. Real food fills us up fast and keeps portions in check automatically.
3. try something new and savor indulgences - I promise, a well-portioned bowl of pasta accompanied by fresh vegetables or salad won't cause you to bust out of your favorite jeans. Do something a little naughty a few times a week, and relish it. My own vices this past week?...sharing a phenomenal pizza from Franny's in Brooklyn - with house-made sausage on it! I'm a sucker for sausage, but I balanced it out with a delicious pear-arugula-parmesan salad. Next up, dinner at one of my favorite restaurants, Marc Forgione. Marc's infamous BBQ baked oysters with bechamel sauce. Not exactly "light," but they're to die for. Thankfully, I planned ahead and made sure the rest of my day's eating was on track with my general routine.

Cheers to a confident, tasty weekend ahead!

the pizza at Franny's...good stuff and perfect for sharing

images: Dove Movement, Elle Magazine, nycgo.com

In the Kitchen: Weekend Baking & Brunching

2010-10-17T20:38:00.000-07:00

I'll never pass up the opportunity to host and entertain - even if it means comfortably cramming 12 lovely ladies into my small studio apartment for an all-afternoon brunch this past weekend. Baked, brunched and conquered - with a solid balance of health, indulgence, seasonal ingredients (and a few pear-peach mimosas) in mind. From the mushroom-caramelized onion quiche to coffee cake & apple butter to spinach salad with roasted butternut squash, dried cherries and goat cheese, there's nothing better than a long, leisurely, boozy brunch and great conversation. Wondering how I pulled it off in my pint-sized apartment? Pre-planning and prepping and strategic placement of nearly every inch of my studio. Here's how...

dahlias & cockscomb for color, marcona almonds for nibbling, pellegrino

& a pitcher of mimosas set on the coffee table

a simple standby - cheese, crackers & concord grapes

sweet treats displayed on my desk: sour cream coffee cake, pecan cookies with spiced-caramel

& a bowl of pastel-hued macaroons

glasses & extra fresh-squeezed juices arranged atop an antique wooden armoire

quiche for the cutting - mushroom, thyme & caramelized onion

and Swiss chard with fresh ricotta and parmesan

For a quick bonus, here's the recipe for the Swiss chard, ricotta & parmesan frittata above.

Swiss Chard, Ricotta & Parmesan Frittata

serves 8 to 10

2 teaspoons extra virgin olive oil

1 small shallot minced

1 bunch rainbow Swiss chard, stems cut and set aside

6 eggs

3/4 cup fresh ricotta

1/2 cup freshly grated parmesan cheese divided *I had pecorino romano cheese on hand and used that instead

pinch of cayenne pepper

1/4 teaspoon nutmeg

Preheat the oven to 375. In a large saute pan, cook Swiss chard stems with 1 tablespoon of water for about 2 minutes. Set aside in a small bowl. Heat olive oil in pan and saute shallots for 1 minutes on medium-high heat. Add in Swiss chard leaves and stems and saute for 3 to 4 minutes until soft and wilted.

In a mixing bowl, whisk together eggs, ricotta, and half of the parmesan, cayenne pepper and nutmeg. Add in Swiss chard and shallots and mix well.

In a tart or pie pan, pour in egg-Swiss chard mixture and sprinkle the remaining parmesan cheese over top. Bake for 25-30 minutes until the top is golden brown.

An apple a day...and then some rain

2010-10-11T20:39:00.000-07:00

After a picture-perfect fall weekend, I'm sitting here listening to the pouring rain and bellowing thunder. I'll take back my sunny Saturday thanks. A fun day-trip upstate with old friends and some productive apple-picking at Mead Orchards in Tivoli, NY. Now just to think what to do with almost 2 pecks of apples sitting in my kitchen, any suggestions?!
Pictures from the trip and an apple recipe to start simmering on...a simple apple compote, one of my stand-by favorites.

my good friend Lisa knows a good apple when she sees it

so that's how they gather all those apples...

easy, light and delicious -- apple compote with bourbon & vanilla ice cream

Apple Compote

Makes 2 to 3 cups

3 granny Smith apples (or other tart apples like Crispin), peeled, cored and cut into 2” chunks

3/4 teaspoon cinnamon

1 teaspoon candied ginger, minced

1/2 cup sugar

1/2 cup water

1/4 cup bourbon

In a large saucepan or heavy-bottomed pot, combine all ingredients except bourbon and simmer for 20 minutes. Add bourbon and simmer for an additional 5 to 10 minutes. Compote should be slightly chunky. Serve warm with vanilla ice cream.

Images: Nourish 1-6, David Malosh 7

A New Cookbook & Some Peacefulness on Your Plate

2010-10-09T05:24:00.000-07:00

I must admit, it's been quite an odd, dreary week and when I happened to stumble on some photos of the landmark Copenhagen restaurant, Noma, yesterday, they brought a little solace and inspiration. There's something about gathering around the table with good friends in a warm, rustic environment that just makes you smile and appreciate what's on your plate (and who's in your life) a bit more.
Noma was named "best restaurant in the world" earlier this year in the S. Pellegrino 50 Best Restaurant awards. Though I have yet to travel to Denmark to qualify that statement, the photos featured in Noma's new cookbook (Phaidon) by famed photographed are pretty spectacular. A collaboration between chef Rene Redzepi and photographer Ditte Isager The restaurant and the book exudes the essence of everything Scandinavian - the design, the food and that feeling of calm that goes along with it. Take a good, long gaze for yourself...

Here's to a very relaxing, peaceful weekend! On tap for moi...apple picking upstate and a few events at this weekend's NYC Wine & Food Festival. Stay tuned for resulting recipes and recaps, including an overview of the incredibly-stacked panel I attended yesterday: Dan Barber of Blue Hill, Tom Colicchio of Craft and Top Chef, Alex Guarnaschelli of Butter, Daniel Humm of 11 Madison Park and Patrick Martins of Heritage Foods - all discussing the meaning of "local" and where the direction of eating and thinking more sustainably is heading.

Images via: NordicDesign, Phaidon, Ditte Isager, La Tartine Gourmande

Table Inspiration :: Purple Haze

2010-10-04T20:24:00.000-07:00

The hue of the moment on the runway and on tabletops is definitively a luxe, deep purple - one of my absolute favorites. Dress up your fall table with these beauties...

the new ceramic Provence collection from Crate & Barrel

a piece that every kitchen should have, Le Creuset's dutch oven in cassis

purple reigns on the fall 2010 runway...looks from Oscar de la Renta & Isabel Marant

regal hand-engraved glasses from German designer Sieger by Theresienthal

Paul Smith's haute take on a coffee press

more gorgeously grape-hued looks from Oscar de la Renta

soup's on: priceless French porcelain from Hermes

a mix & match of locavore style from the New York Times

(top to bottom: Sous Bois; Hermes; Crate & Barrel)

one last look, shades of purple at Brian Reyes

Photos: Elle Decor, Food & Wine, Le Creuset, Style.com, NYTimes T Magazine

In the Kitchen :: Pear, Ginger & Cardamom Muffins

2010-10-03T19:57:00.000-07:00

Taking some time off to relax by mode of baking always brings back fond memories on a cozy autumn afternoon. Peering over the countertop as I teeter on my tippy-toes in my mother's kitchen, helping to stir the batter and of course taking a good lick or two of the spatula. A mix of sugar and spice that fills a room with love and warmth...it certainly takes you back to childhood and makes you appreciate the little things in life. And thus, the "little" mini muffins above came to be late last week when I was in need of a little comfort and some down time. One base batter recipe, two variations bursting with fall fruit and lots flavor. And I will happily report that these muffins are a) made entirely with whole wheat flour - and are still light and moist (a notable feat in baking), b) are lower in sugar with a swap of agave nectar and c) are the perfect portion, mini but satisfying -- one or two and you'll be just fine. Serve 'em warm with a dab of maple butter or cooled with plain yogurt for a great breakfast and you'll be whisked away to your own blissful autumn moment.

Whole Wheat Muffins with Pear, Ginger & Cardamom
makes 22 - 24 muffins

6 ounces plain yogurt
1 egg
4 tablespoons unsalted butter, melted

1/2 cup agave nectar

1 teaspoon vanilla extract

1 cup whole wheat flour
1 cup whole wheat pastry flour *I use King Arthur brand
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1/4 cup light brown sugar
2 pears, peeled, cored and diced
2 tablespoons candied ginger, minced
turbinado sugar for sprinkling

Preheat oven to 375. Lightly grease a mini-muffin pan.
Whisk yogurt, egg, melted butter, agave nectar and vanilla together in a mixing bowl.
In a separate bowl, whisk flours, baking powder and soda, salt, cardamom and brown sugar
Make a well in the center of the flour mixture and add the wet ingredients. Mix in the pears and ginger.
Spoon batter into the muffin cups and sprinkle with turbinado. Bake for 28 to 30 minutes. To ensure doneness, stick a toothpick in the center of a muffin, it should come out clean.

Whole Wheat Apple-Cinnamon Muffins

makes 22 - 24 muffins

6 ounces plain yogurt

1 egg

4 tablespoons unsalted butter, melted

1/2 cup agave nectar

1 cup whole wheat flour

1 cup whole wheat pastry flour *I use King Arthur brand

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/4 cup dark brown sugar

2 apples, peeled, cored and diced

turbinado sugar for sprinkling

Preheat oven to 375. Lightly grease a mini-muffin pan.

Whisk yogurt, egg, melted butter and agave nectar together in a mixing bowl.

In a separate bowl, whisk flours, baking powder and soda, salt, nutmeg, cinnamon and brown sugar.

Make a well in the center of the flour mixture and add the wet ingredients. Mix in the apples.

Spoon batter into the muffin cups and sprinkle with turbinado sugar. Bake for 28 to 30 minutes. To ensure doneness, stick a toothpick in the center of a muffin, it should come out clean.

The Weekend Guide :: More Events Around Town

2010-10-01T08:26:00.000-07:00

Even more events and things to do (and eat) this weekend. For a recap of food-lover events posted earlier in the week, click here.

Epicurious Entertains - Expansive cooking website Epicurious.com is hosting a weekend full cooking demos, book signings, tastings and chef-driven dinners. Among the list of events to choose from:

Cooking with Kids - {Saturday, Oct. 2nd} Locanda Verde's talented pastry chef, Karen DeMasco demos be kid-friendly cooking and tasty bites.
Red Rooster Preview - {Saturday, Oct. 2nd, 7-10pm} chef and Top Chef Masters winner Marcus Samuelsson teams up with Epicurious for a preview dinner at his soon-to-open Harlem restaurant Red Rooster, which celebrates the diverse roots of American cuisine.
Football Fest at Hill Country BBQ - {Sunday, Oct. 3rd, 12:45pm} Sunday football + incredible BBQ...a perfect pairing. Head to Hill Country for a tasting lunch with executive chef Elizabeth Karmel.

Abe & Arthur's - is on my personal dining calendar this weekend. The chic Meatpacking restaurant, Abe & Arthur's is celebrating its one-year anniversary so I figured it's the ideal time to head back for another well-executed meal (which can be a very rare find in that area of town). Skimming the menu designed by executive chef Franklin Becker, I'm already eyeing the Tuna Tartare Tacos to start (they were unbelievable my first visit last fall and are definitely a must-order), Roasted Beets & Westfield Farm's Goat Cheese Salad (because I always get my veggies in somehow) and Filet Mignon (I'm normally not a big steak gal, but Franklin's filet is pretty phenomenal from what I recall, though it's certainly large enough at 10 ounces to share). If you're more inclined for fish or seafood, the Wood-Fired Branzino and the Pan Roasted Scallops with Foie Gras and Cauliflower-Almond Puree and Chanterelles sound amazing. As for the foie gras, it makes a surprisingly delicious pairing with scallops -- a little light seafood + a touch of indulgence, you can't really go wrong. To celebrate their anniversary, Abe & Arthur's will be providing all guests this evening (Oct. 1st) only with a complimentary glass of Marquis de la Tour champagne upon arrival as well as a slice of sweetness to bring the meal to a close.

Edible Schoolyard Brunch @ Franny's - {Sunday, Oct. 3rd} Head to brunch at Franny's and help support Alice Waters' Edible Schoolyard organization which helps teach kids about food, health and the environment. Franny's (295 Flatbush Ave, Prospect Heights, Brooklyn). Tickets are pricey at $250, but it's certainly for a worthy cause (esynyc.com/frannys)

Help for the Highline - If you're really looking to spend some dough this weekend and eat for an excellent cause, join acclaimed chefs with restaurants near to the High Line as they convene at Colicchio & Sons (10th Ave & 15th St) to cook up dinner to benefit Friends of the High Line. Tickets are $500 at thehighline.org