tag:blogger.com,1999:blog-282129412024-03-13T13:14:09.519-04:00Grace Piper: Fearless CookingHailed by CNN as the personality on the Internet to “Cook cable’s goose.”Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-28212941.post-26815251329365724532011-03-25T14:32:00.003-04:002011-04-03T16:15:25.809-04:00Restaurant review of B.E.S “BOUTIQUE EAT SHOP”<br /><br />Chef as Artist is something I hear often, but in the case of Chef Charles Cho it is true. I was invited to dine at <a href="www.boutiqueeatshop.com/">B.E.S “BOUTIQUE EAT SHOP”</a> and enjoyed a truly memorable meal. Part art gallery, part restaurant and part hang out for the local gallery denizens, the space doesn't have that cold feeling of the gallery spaces B.E.S. shares the Chelsea neighborhood with. On the contrary, it's very warm and cozy. Imagine you are in the home of your eccentric uncle who collects art and travels the world filling it with treasures. Now imagine that uncle was a teenage punk who came into money and is able to indulge his edgy 80's aesthetic with expensive materials and workmanship. The attentions to detail from service to the curated menu was thrilling and it didn't hurt they played great 80's tunes we love. Bowie, Heart of Glass... It's a very sexy space that would be great for first dates. The prices are high, but we're in NY and in a trendy nabe. Now, on to the food!<br /><br />Starters<br /><a href="http://www.flickr.com/photos/foodmuse1/5558871003/" title="photo.JPG by gpiper, on Flickr"><img src="http://farm6.static.flickr.com/5059/5558871003_a7474948c4.jpg" width="500" height="375" alt="photo.JPG"></a><br />Ginger Grapefuit Panna Cotta with Roasted Beets and Goat Cheese<br />Highly recommend this. Flavorful cubes of gingery grapefuit, almost like a gelatin, paired<br />beautifully with a Lemonchello gastrique and goat cheese. The chef's genius lies in his terrific flavor combinations.<br /><br /><a href="http://www.flickr.com/photos/foodmuse1/5558849615/" title="photo.JPG by gpiper, on Flickr"><img src="http://farm6.static.flickr.com/5223/5558849615_797de5b227.jpg" alt="photo.JPG" height="375" width="500" /></a><br />Seared Ahi Tuna, Fuji Apple and Watercress with Peanut Miso Dressing<br />Perfectly seared with an extremely flavorful dressing. The miso paired <span style="font-style: italic;">perfectly</span> with the ahi.<br /><br /><a href="http://www.flickr.com/photos/foodmuse1/5559422816/" title="photo.JPG by gpiper, on Flickr"><img src="http://farm6.static.flickr.com/5024/5559422816_ba79ac8c23.jpg" alt="photo.JPG" height="375" width="500" /></a><br /><br />Lobster Ravioli with Creamed Corn and a Tabasco Foam<br />I'm not a pasta fan, so this fell a little flat for me, but the foam was a revelation. I need to learn to make this myself. I'd love it on fried calamari.<br /><br /><a href="http://www.flickr.com/photos/foodmuse1/5559384400/" title="Lamb Chops! by gpiper, on Flickr"><img src="http://farm6.static.flickr.com/5067/5559384400_f039443068.jpg" alt="Lamb Chops!" height="375" width="500" /></a><br />Australian Lamb Chops with Mushroom and Truffle Risotto and Roasted Cherry Tomatoes with a Pomegranate Demi sauce. Decadent creamy and highly truffled. Mindblowing. You must order this.<br /><br /><a href="http://www.flickr.com/photos/foodmuse1/5559443970/" title="photo.JPG by gpiper, on Flickr"><img src="http://farm6.static.flickr.com/5065/5559443970_75693e8dc0.jpg" alt="photo.JPG" height="375" width="500" /></a><br />Chocolate Lava Cake with Trio of Mango, Raspberry and Tangerine Sorbet<br />The sorbets were wonderful, but we were a little underwhelmed with the cake. The outside had an unusual almost chewy texture.<br /><br />I can't wait to go back and bring friends. If this was in my neighborhood, it would be my local hangout. I'm told they're opening a spot in Brooklyn, but sadly not Park Slope.<br />Full disclosure: I was an invited guest and they knew I would be writing up a post. I did check out all the other patrons' dishes as they went by and they all looked as amazing as ours did. Check out the rave <a href="http://www.yelp.com/biz/boutique-eat-shop-new-york">reviews over on Yelp</a>. You don't have to take my word for it. :)<br /><br /><span class="street-address">559 W 22nd St</span><br /> (between 10th Ave & West St)<br /><span class="locality">New York</span>, <span class="region">NY</span> <span class="postal-code">10011</span><br /> Neighborhood: ChelseaGrace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com2tag:blogger.com,1999:blog-28212941.post-8535061050471020222011-02-18T14:45:00.003-05:002011-02-18T18:19:41.707-05:00<span style="font-size:130%;"><span style="font-weight: bold;">NYC Food Blogger Potluck and Juicy Pork Recipe</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-yhtCTDH8xTs/TV7accNRYXI/AAAAAAAAANg/djfIblaP2c0/s1600/banquet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-yhtCTDH8xTs/TV7accNRYXI/AAAAAAAAANg/djfIblaP2c0/s320/banquet.jpg" alt="" id="BLOGGER_PHOTO_ID_5575133570874302834" border="0" /></a><br />What is better than having a potluck with 30 of New York's greatest food bloggers? Having that potluck be a Chinese New Year Celebration. The food was spectacular and the food centric conversation was even better. Our hosts were the fabulous <a href="http://www.jackiegordon.com/index.php/blog/comments/the_diva_that_hosted_a_pot_luck/P10/">Jackie Gordon</a> <a href="http://twitter.com/divathatateny">@divathatateny</a> and <a href="http://hungryrabbitnyc.com/">Ken Leung</a> <a href="http://twitter.com/hungryrabbitnyc">@hungryrabbitnyc</a>, who not only hosted, but put up fabulous decorations. The video below will give you a sense of the banquet we all enjoyed. You can see that everyone brought their A-game.<br /><br /><iframe title="YouTube video player" src="http://www.youtube.com/embed/_iQ0KGjjy4c" allowfullscreen="" frameborder="0" height="390" width="480"></iframe><br /><br />My contribution was braised pork shoulder, hoisin BBQ sauce and a <a href="http://fearlesscook.blogspot.com/2010/11/fast-vietnamese-slaw-this-is-colorful.html">cilantro chili slaw</a>. You can probably guess I was going for a Southern spin on Asian cuisine. I was really please with how it turned out. The meat was meltingly juicy and tender and the slaw was the perfect fresh kick it needed. <a href="http://fearlesscook.blogspot.com/2010/11/fast-vietnamese-slaw-this-is-colorful.html">This is the recipe I based the</a> slaw on, but I did up the herb quantity from 1/4 cup to 1/2 cup of both the mint and cilantro and added in 2 deseeded and minced Thai chili pepper. I also added some fish sauce to taste. The hoisin BBQ sauce is based on <a href="http://www.epicurious.com/recipes/food/views/Asian-Barbecue-Sauce-106591">this recipe at Epicurious</a>. I subbed out shallot for yellow onion and added in 3 tablespoons toasted sesame seeds.<br /><span style="font-weight: bold;font-size:130%;" ><br />Juicy and Simple Pork Shoulder</span><br />for carnitas, enchiladas, stew, Vietnamese buns...<br />This shredded pork comes out juicy every time. It is a no fail recipe. I don't use lots of spices during the cooking process so that the leftovers are more versatile.<br /><br /><br />One 6 to 10 1/2 lb pork shoulder, skin-on, bone-in<br />Season well with salt and pepper<br />Sprinkle with a teaspoon or so of each seasoning like cumin coriander chili powder cayenne<br />2 Tablespoons paprika<br />2-3 tablespoons of soy sauce<br />3/4 bottle brown ale<br />a few cloves of garlic, peeled and halved, 6-10<br /><br />Rub in the seasonings and put pork into an oven safe stockpot.<br />Add liquids and cover tightly with a lid or tinfoil. Cook 9-12 hours at 250 degrees until it is falling apart. Start checking after the first 8-9 hours. You'll know it's done when the fork slides in easily and the juices slide out. The internal temperature was at around 190 degrees when it was done.<br /><br />The liquid it's in is delicious(might need some salt), but the meat is occasionally helped by a BBQ sauce, gravy, asian hoisin sauce or enchilada sauce for leftovers.<br /><br />When the shoulder is done you really can keep it in a 200- 250 degree oven for 4-5 hours. I have recipes that have it cooking for 24 hours. I kept mine in for about 20 hours before we ate.<br /><br />The skin is the best part!<br />When it's done, using a knife and tongs peel off the fat and skin layer and put it on a pan to roast in a hot(450 degree) oven. Make sure you salt and pepper it first. Roast about 10 minutes, or longer til some crisp bits are there. So delicious. You could also smear it with some honey before crisping it in the oven.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-46522236154065864492010-12-13T15:44:00.015-05:002011-03-25T14:32:32.696-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/TQaThBLlJXI/AAAAAAAAAMA/wksrbHaVsVY/s1600/starwars%2Bpancake.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 320px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/TQaThBLlJXI/AAAAAAAAAMA/wksrbHaVsVY/s400/starwars%2Bpancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5550285786242688370" border="0" /></a><br /><br /><span style="font-weight: bold;font-size:130%;" ><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Holiday Gifts for Foodies</span><br /><br />Whether you have a food geek niece, a chef brother, or a foodie aunt here are a few ideas to get you started. You might also like to check out <a href="http://fearlesscook.blogspot.com/2008/12/holiday-foodie-gift-guide-heres-list-of.html">my list from last year</a>.<br /><br /><span style="font-weight: bold;">Under $25</span><br /><a href="http://www.williams-sonoma.com/products/star-wars-pancake-mold/?pkey=ggftthstwt">Star Wars Heroes & Villains Pancake Molds</a> (Photo at the top) This is so cute, what else can I say. I know plenty of geeky boys and girls here in New York who would want this. :) $19.99<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/TQapLpKI1bI/AAAAAAAAAMg/DM8yNFpOLn0/s1600/measuring%2Bcupsx.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TQapLpKI1bI/AAAAAAAAAMg/DM8yNFpOLn0/s320/measuring%2Bcupsx.jpg" alt="" id="BLOGGER_PHOTO_ID_5550309608272745906" border="0" /></a><a href="http://www.zappos.com/oxo-3-pc-angled-measuring-cup-set-clear"><br />Angled Measuring Cups</a>. I love these! Possibly life changing, especially when you need the liquid measurement in a recipe to be exact. Due to the angled surface you can look straight down at the cup to check the level. $19.99 for a set of three.<br /><a href="http://www.williams-sonoma.com/products/nonstick-popover-pan/?pkey=ccupcake-muffin-pans"><br />A popover pan</a> is a fun tool many cooks might never buy for themselves. Making it the perfect gift. I'll probably be using mine for my New Years Eve Party. The wow factor when guests see that tall cripsy exterior bursting up out of the cup and the moist eggy hollow interior ready for butter makes it well worth the $21.<br /><a href="http://3.bp.blogspot.com/_qscTSezMB-E/TQaqw7-DpuI/AAAAAAAAAMo/oDnu7bjiG38/s1600/ba37_whiskey_stones_glass.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 290px; height: 320px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TQaqw7-DpuI/AAAAAAAAAMo/oDnu7bjiG38/s320/ba37_whiskey_stones_glass.jpg" alt="" id="BLOGGER_PHOTO_ID_5550311348489135842" border="0" /></a><br /><a href="http://www.thinkgeek.com/caffeine/accessories/ba37/">Whiskey Stones</a> are great for friends who like their tipple chilled, but not watered down. I've seen these in a local store and they are beautiful in a glass. Form and Function, FTW. You'll get 8 ice cube sized smooth soap stones for $20. <span style="color: rgb(255, 0, 0);">(Edited to add: Thanks to a comment left here these don't hold the cold! Sorry about that.) </span><br /><br /><span style="font-weight: bold;">A Food Lover's Basket</span><br /><br />I like the idea of introducing friends to cooking authentic recipes and THE source for whole spices and pastes and really anything you can imagine buying in Mumbai, London or Bangkok can probably be found at <a href="http://www.kalustyans.com/">Kalustyan's</a>. If you have a friend with an interest in Indian food create a gift package.<br />Start with Madhur Jaffrey's Quick & Easy Indian Cooking, a great novice cookbook. I learned to cook with whole spices from Jaffrey's books.<br />Although you can find many whole Indian spices at Whole Foods and even some supermarkets, the quality will probably be superior <a href="http://www.kalustyans.com/">ordered from Kalustyan's </a>thanks to the high product turnover. No old musty spices there.<br /><br />Here are the staple Indian spices you might include in the gift package:<br /><ul><li>Black Mustard Seeds</li><li>Cardamom Pods</li><li>Coriander Seeds</li><li>Ground turmeric</li></ul>Round out the gift with a bottle of mango chutney, ghee, which is simply clarified butter, and a package of crispy pappadums.<br />Price could be as low as $40 or as high as $60<br />http://www.kalustyans.com<br /><br /><span style="font-size:130%;"><a href="http://www.dartagnan.com/"><span style="font-weight: bold;">D'artagnan</span></a></span><br />It wouldn't be my Holiday gift list without something from <a href="http://www.dartagnan.com/"><span style="font-weight: bold;">D'artagnan</span></a> , my favorite purveyor of natural and organic meats and other good things. The quality and care in their products is amazing.<br />I don't have a relationship with them other than that of slavish fangirl. :) Although I'd love a relationship. Don't they need a social media darling in the NY food world?<br /><br />I did have a small fling with them after calling to let them know I found a bone in a sausage. They were sweet enough to send me a fois gras package as an apology. I hadn't blogged about the bone, and hadn't planned to. After all sausage is made from meat, right? I just wanted to give them a heads up about it because I eat their sausage and duck fairly often. There was strange timing with it since I had also included them in my Holiday Gift List just one week earlier! There was no quid pro quo. That's not how I roll as a food blogger.<br />Anyway, on to the good stuff.<br /><br /><a href="http://www.dartagnan.com/51179/565742/Sausages--Hot-Dogs/Game-Sausage-Sampler----Venison-Rabbit-Duck-Wild-Boar--Lamb.html">Game Sausage Sampler for $26.99</a>. I've had the duck and merguez and they are terrific.<br />You get one pack of <span style="font-weight: bold;">EACH</span> of<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/TQakdMix-_I/AAAAAAAAAMY/qFS6Kqnrxhg/s1600/Dart%2Bsausage.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 400px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/TQakdMix-_I/AAAAAAAAAMY/qFS6Kqnrxhg/s400/Dart%2Bsausage.jpg" alt="" id="BLOGGER_PHOTO_ID_5550304412270984178" border="0" /></a> the following:<br /><br />• Duck & Armagnac Sausage<br />• Merguez Sausage<br />• Rabbit & Ginger Sausage<br />• Venison & Cherry Sausage<br />• Wild Boar Sausage<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://www.dartagnan.com/51177/565819/Pates-Foie-Gras-Mousse--Terrine/Medallion-of-Duck-Foie-Gras-with-Black-Truffles.html">Duck Foie Gras with Bl</a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/TQpVF-I7hQI/AAAAAAAAAMw/4hgcoZrXY9k/s1600/foie.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 320px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TQpVF-I7hQI/AAAAAAAAAMw/4hgcoZrXY9k/s320/foie.jpg" alt="" id="BLOGGER_PHOTO_ID_5551343051755717890" border="0" /></a><a href="http://www.dartagnan.com/51177/565819/Pates-Foie-Gras-Mousse--Terrine/Medallion-of-Duck-Foie-Gras-with-Black-Truffles.html">ack Truffles for $16 </a>This would be a great gift on it's own, but even more so if you order the <a href="http://www.dartagnan.com/51177/565790/Pates-Foie-Gras-Mousse--Terrine/French-Kisses.html">French Kisses 12 ounces for $10</a> to go with it.<br />Here is D'Artagnan's description of their kisses, "We start with plump, juicy prunes marinated in Armagnac (French Brandy) and then lovingly fill them with creamy, sweet mousse of Foie Gras." I haven't tried the Kisses yet, but I hear it from good authority they are mind blowing.<br /><br />That's my list. Anything you'd like for the holidays?<br />-GraceGrace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com2tag:blogger.com,1999:blog-28212941.post-57351514976013759652010-11-10T19:55:00.008-05:002010-11-10T21:49:17.763-05:00<span style="font-weight: bold;font-size:130%;" >Fast Vietnamese Slaw</span><br />This is a colorful side dish that can add excitement to everything from roasted meats to simple baked fish fillets. It's sweet, salty, and crunchy with a little bit of heat that you can control.<br /><br />I like keeping a bag of the premade slaw mix in the fridge for this recipe. It's one of those rare ready made ingredients that stay fresh for a good week or so. The slaw keeps for about a week in the fridge and I like it more the longer it sits. You might think the herbs would die in all that acid, but the flavor is still great.<br /><br /><a href="http://www.flickr.com/photos/foodmuse1/5138734024/" title="Slaw by gpiper, on Flickr"><img src="http://farm5.static.flickr.com/4063/5138734024_6aa0369455.jpg" width="500" height="375" alt="Slaw" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-weight: bold;">Mix and let marinate for about 1/2 hour the following:</span><br />Juice of 1 lime<br />1/2 serrano pepper, seeded and minced, or more :)<br />1/2 red onion, halved and thinly sliced<br />3 garlic cloves, minced<br />2 Tablespoons rice wine vinegar<br />2 Tablespoons Fish sauce<br />1 1/2 Tablespoon Sugar<br /><br /><span style="font-weight: bold;">Then add:</span><br />1 1/2 cup slaw mix (half a 1 lb bag) or 1/2 small cabbage, thinly sliced<br />1 shredded carrot (optional, I like more carrot than comes in the bag of slaw mix and it definitely adds a freshness to the mix)<br />1/2 thinly sliced red pepper (optional)<br />crushed peanuts and more cilantro for garnish<br /><br />This slaw can sit for quite awhile, even overnight, but the vegetables do give off alot of liquid you might want to drain off. BUT save that liquid, I think it would make a great marinade for chicken or shrimp. Not sure about that idea of a marinade that's just a theory I'll have to try out.<br /><span style="font-weight: bold;">Taste:</span><br />Now, taste for the sweet, sour, salty balance adding more sugar, lime juice or fish sauce as needed. I think this is a skill that takes practice, figuring out how to balance flavors. It will probably need a little more fish sauce or sugar. Go very, very slowly when adding them it. Keep tasting.<br /><br /><span style="font-weight: bold;">Just before serving stir in</span>:<br />1/4 cup fresh mint<br />1/4 cup fresh cilantro, make sure to include minced stems<br /><br /><span style="font-weight: bold;">Edited to add:</span><br />My friends over at <a href="http://www.egullet.org/">eGullet forums</a> recommend salting the cabbage first, letting it sit for awhile and squeezing out any liquid to cut down on how watery the slaw becomes the next day. It's not necessary, but I'll be trying this next time I make it.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-57151474159491161292010-10-29T18:49:00.015-04:002010-11-03T19:18:39.326-04:00<span style="font-weight: bold;font-size:180%;" >Food Swapping</span><br /><span style="font-style: italic;">Urban domestics swap food in Brooklyn.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_qscTSezMB-E/TMyXmzPfkQI/AAAAAAAAALk/Rk14pA6rwpw/s1600/list+for+swap.jpg"><img style="margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_qscTSezMB-E/TMyXmzPfkQI/AAAAAAAAALk/Rk14pA6rwpw/s320/list+for+swap.jpg" alt="" id="BLOGGER_PHOTO_ID_5533964734977511682" border="0" /></a><br />I went to the <a href="http://hipgirlshome.com/bkswappers/">BKFoodSwappers food swap</a> in Brooklyn last night and made out like a bandit. If you aren't familiar with the idea of food swapping, basically you bring some homemade food item and barter it for something tasty someone else made. We had a fantastic crowd of about 30 foodies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qscTSezMB-E/TMyeCKjpPzI/AAAAAAAAALs/P8nlh_e7eJ0/s1600/what+i+swapped.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_qscTSezMB-E/TMyeCKjpPzI/AAAAAAAAALs/P8nlh_e7eJ0/s400/what+i+swapped.jpg" alt="" id="BLOGGER_PHOTO_ID_5533971802162282290" border="0" /></a><br />I brought mango habanero hot sauce, <a href="http://fearlesscook.blogspot.com/2010/10/papaya-ketchup-this-is-delicious-with.html">papaya habanero ketchup</a>, <a href="http://fearlesscook.blogspot.com/2010/06/summer-quick-pickles-this-recipe-will.html">quick refrigerator pickles</a> and an apple butter spiked with a tiny amount of habanero.<br />If you are looking for a great workspace in Brooklyn check out <a href="http://www.brooklyncreativeleague.com/">Brooklyn Creative League</a> that gave us the space for our event. Thanks Neil! You can see the nifty form swappers fill out and put in front of our goodies for people to sign.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qscTSezMB-E/TMygkYOgiZI/AAAAAAAAAL0/aDuYfpZezaw/s1600/swap+booty2.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_qscTSezMB-E/TMygkYOgiZI/AAAAAAAAAL0/aDuYfpZezaw/s400/swap+booty2.jpg" alt="" id="BLOGGER_PHOTO_ID_5533974588970535314" border="0" /></a><br /><br />I came home with pickled green beans, some spectacularly tasty baked goods from <a href="http://hungryrabbitnyc.com/">Hungry Rabbit NYC</a>, <a href="http://twitter.com/SkeeterNYC">SkeeterNYC'</a>s Salmon Rilette, fridge pickles, apple pie rum, flax cracker, date tamerind dipping sauce from <a href="http://www.jackiegordon.com/">Jackie Gordon</a> and <a href="http://nomnivorous.com/">Nomnivourous</a>' bacon jam(<a href="http://babeswhobrunch.blogspot.com/2010/04/brunchityourself-baaacon-jam.html">recipe</a>). I'm feeling very pleased with myself.<br /><br /><br /><span style="font-weight: bold;">Swapping tips:</span><br /><ul><li>Know your audience. I knew my particular crowd are foodies, so I couldn't just stroll in with basic chocolate chip cookies and expect to score.</li><li>Label your items with your contact info and any social media links.</li><li>Have great organizers like <a href="http://hipgirlshome.com/">Kate</a> of Hipgirls and <a href="http://brooklynhomesteader.com/">Meg of Brooklyn Homesteader</a> who keep the event moving along.</li><li>Be prepared to go after what you want, channel your inner car salesman. I heard lots of begging and cajoling last night. I may have threatened @EmilyHanHan on Twitter for her bacon jam. :)</li><li>Go early. Get your name on what you prize the most.<br /></li></ul><br />Are you a swapper? Want to throw a swap? Kate has a nice <a href="http://hipgirlshome.com/bkswappers/">description over at her website</a>.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-41122357395545524822010-10-22T16:01:00.006-04:002010-10-22T17:40:19.114-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/TMHuCBmX3yI/AAAAAAAAAKU/s1CszlqiDGQ/s1600/halloweencake.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 134px; height: 200px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TMHuCBmX3yI/AAAAAAAAAKU/s1CszlqiDGQ/s200/halloweencake.jpg" alt="" id="BLOGGER_PHOTO_ID_5530963535944212258" border="0" /></a>Happy Halloween!<br /><br />Love a macaron? Like pumpkin? Live in New York?<br />You might want to head on over to the <a href="http://www.payard.com/halloween.aspx">Payard Patisserie website</a> and preorder some pumpkin goodies. A lovely PR person let me know about how Payard is celebrating Halloween and I'm happy to share the good news with you.<br /><span style="font-weight: bold;">Here are a few reasons </span>why you would be a hero if you show up at a Halloween party with pumpkin macarons or even the $24 completely adorable cake:<br /><ol><li>François Payard is a third generation French Pastry Chef.</li><li>He was awarded “Pastry Chef of the Year” by the Bon Appétit Food & Entertainment Awards</li><li>While the kids are eating poor excuses for sweets, you could be eating a terrific dessert.</li><li><a href="http://en.wikipedia.org/wiki/Macaron">Macarons</a> are the tastiest little bites, crispy outside creamy inside bites ever created by man.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qscTSezMB-E/TMHvhZsXymI/AAAAAAAAAKk/Q2NPv2QTmJA/s1600/large-pumpkin-macaron.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 134px;" src="http://4.bp.blogspot.com/_qscTSezMB-E/TMHvhZsXymI/AAAAAAAAAKk/Q2NPv2QTmJA/s200/large-pumpkin-macaron.jpg" alt="" id="BLOGGER_PHOTO_ID_5530965174499396194" border="0" /></a></li></ol>Need I say more? I'd go for the cake. $24 is reasonable considering the fabulous chef.<br /><span style="font-weight: bold;">Deets:</span><br /><span style="font-size:100%;">Available Friday, October 29 through Sunday, October 31 and can be ordered a<a href="http://t%20www.payard.com/">t www.payard.com</a> for delivery in Manhattan on Friday or Saturday, or for pick up at FPB or FC Chocolate Bar (located in the Mauboussin jeweler on Madison Avenue) on Friday, Saturday or Sunday by calling 212-995-0888 ext 131 or emailing sales@fpbnyc.com.</span>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-71917155653691590102010-10-07T19:11:00.005-04:002010-10-07T19:50:33.733-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/TK5ZBOXCqwI/AAAAAAAAAKM/pRjVC7XlYwU/s1600/papaya+ketchup+in+jar.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TK5ZBOXCqwI/AAAAAAAAAKM/pRjVC7XlYwU/s200/papaya+ketchup+in+jar.jpg" alt="" id="BLOGGER_PHOTO_ID_5525451670399658754" border="0" /></a><br /><br /><span style="font-weight: bold;font-size:130%;" >Papaya Ketchup</span><br />This is delicious with <a href="http://fearlesscook.blogspot.com/2010/09/quick-fried-ripe-plantains-maduros-this.html">my fried plantains</a>, baked sweet potato spears or served with fish. This is terrific with mango too.<br /> Makes 1 cup<br /><br /><span style="font-weight: bold;"> Ingredients:</span><br />1 tablespoons vegetable oil<br /> 1 tablespoon butter <br />4 tablespoons onion, minced<br /> 1 teaspoon ginger, minced <br />1 clove garlic, minced <br />1 papaya, ripe, chopped<br /> 1/4 cup cider vinegar<br /> 4 tablespoons orange juice(optional, you could use just about any juice or water here)<br /> 1/4 cup sugar<br /><br /> Pinch of ground cloves<br />1/8 teaspoon allspice, ground <br />salt and freshly ground pepper to taste<br />1/4 teaspoon hot sauce or to taste, habanero is reccommended<br /><br /><span style="font-weight: bold;">Preparation: </span><br /><ol><li>In a medium sauce pot, heat the oil and butter.<br /></li><li>Add the onion, ginger and garlic. Cook for 5-10 minutes over a medium low heat until the onion as softened.<a href="http://4.bp.blogspot.com/_qscTSezMB-E/TK5YbKR3KWI/AAAAAAAAAJ8/we53whgpK60/s1600/Cooking+papaya.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://4.bp.blogspot.com/_qscTSezMB-E/TK5YbKR3KWI/AAAAAAAAAJ8/we53whgpK60/s200/Cooking+papaya.jpg" alt="" id="BLOGGER_PHOTO_ID_5525451016469162338" border="0" /></a></li><li> Add the papaya and cook an additional 5 minutes.</li><li> Add the cider vinegar, water, sugar, cloves, allspice and hot sauce. Bring to a boil and reduce to simmer. </li><li>Simmer for 20-30 minutes, or until thickened. Puree in food processor and cool completely. Add salt and pepper to taste. You may want to add more hot sauce.</li></ol>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-71589327539790628842010-09-30T15:19:00.009-04:002010-09-30T16:11:56.435-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/TKTmpYgep2I/AAAAAAAAAJU/VGBfvSuyFcY/s1600/finishedplantains.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/TKTmpYgep2I/AAAAAAAAAJU/VGBfvSuyFcY/s200/finishedplantains.jpg" alt="" id="BLOGGER_PHOTO_ID_5522792641690773346" border="0" /></a><br /><span style="font-size:130%;">Quick Fried Ripe Plantains (Maduros)</span><br /><br />This is my new favorite side dish. If you've seen plantains and not know what to do with them this is a quick and easy and tasty introduction to bananas big starchy cousin. It's delicious with roasted meats and any Latin flavored meal or as a quick appetizer. When you fry up the very, very ripe plantains the sugars caramelize into the most amazing slightly crunchy outside complimented by the soft and sweet inside. The only difficult part of this dish is waiting for the plantains to turn completely black. This is when the plantain is at it's sweetest. I like to serve it with lots of fresh lime and salt and a habanero hot sauce, but sometimes will make a quick fruit ketchup. That recipe will be posted soon.<br /><br />Serves 2 as a side dish, 4 for appetizers<br /><br />Ingredients:<br />2 ripe plantains, best if the skin is completely black, but wait until it has ripened to at least 1/2 black. It's not rotting, the starch is converting to sugar.<br />Vegetable oil, enough to cover the bottom of your wok or fry pan with 1-2 inches of oil, just about the thickness of your sliced plantain<br />Lime, cut into quarters<br /><br /><a href="http://3.bp.blogspot.com/_qscTSezMB-E/TKToNE-QMOI/AAAAAAAAAJs/8LNvZpVxgXM/s1600/RawPlantain.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TKToNE-QMOI/AAAAAAAAAJs/8LNvZpVxgXM/s200/RawPlantain.jpg" alt="" id="BLOGGER_PHOTO_ID_5522794354433863906" border="0" /></a><br />Directions:<br /><ol><li>With a sharp knife slice each end off the plantain. To remove the skin make shallow slices into the skin lengthwise down each plantain in 4 places. Carefully peel the skin off. This is easier the riper the fruit is.</li><li>Slice plantains into 3/4 to 1 inch slices.</li><li>Heat oil to 365 degree, I use my candy thermometer for this.</li><li>Carefully slide slices into the oil and fry on one side for a few seconds. Keep peeking to see if they are browned. Turn over to brown the other side. This is a very quick fry, so don't walk away.<a href="http://3.bp.blogspot.com/_qscTSezMB-E/TKTo08QN2uI/AAAAAAAAAJ0/o111zAyMA8E/s1600/drainingplantains.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/TKTo08QN2uI/AAAAAAAAAJ0/o111zAyMA8E/s200/drainingplantains.jpg" alt="" id="BLOGGER_PHOTO_ID_5522795039288056546" border="0" /></a></li><li>Drain on brown paper, or just drain with slotted spoon and put on a plate. Don't drain on paper towels. I've made that mistake. They stick!<br /></li><li>Sprinkle with a coarse salt and pepper.</li><li>Serve hot with lime for sprinkling and a good hot sauce.</li><li>I like to serve it with my Papaya Ketchup, recipe coming soon.</li></ol>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com1tag:blogger.com,1999:blog-28212941.post-80736757191710743642010-09-19T10:33:00.002-04:002010-09-19T10:48:08.000-04:00<span style="font-weight: bold;font-size:130%;" >Caramelized Onion Pie for <a href="http://twitter.com/feastup">@FeastUp</a> Potluck Picnic!</span><br />If I wanted to get fancy then you could say this is my take on Tarte à l'oignon alsacienne that I learned from a Master Class with <a href="http://en.wikipedia.org/wiki/Andr%C3%A9_Soltner">Chef Andre Soltner</a> at <a href="http://www.internationalculinarycenter.com/">The International Culinary Center</a> in Manhattan. Chef Soltner said other chefs he knows send out a glass of champagne to a friend, but he likes to send out a slice of this pie. He believes, "If someone wants a glass of champagne, he can buy it. But an onion tart he cannot buy". Just as a heads up you really need to keep an eye on the onions as they caramelize, giving them a stir every few minutes or so. It does take a good 40 minutes or so, but the flavor is spectacular. This is a great dish to bring to a picnic and it holds well for a day or so, though it does taste best the day you make it.<br /><br />3 good sized yellow onions, chopped<br />1 stick butter<br />1 or 2 ounces SCHALLER & WEBER BAUERNSCHINKEN (FARMERS HAM) smoky, don't use watery deli ham<br />1/2 cup heavy cream<br />1 large egg<br />4-6 slices of swiss cheese, thickly cut<br />pie dough, feel free to make your own, I always use storebought<br /><br />Preheat oven to 400<br />Press pie dough into pie pan. Prick all over with a fork.<br />Bake til brown, about 15 minutes<br /><br />While pie shell bakes saute onion with butter over medium high heat until lightly browned and all pieces are tender. Once you see some browning you might want to turn the heat down a bit, or if your brave just stay there stirring until you reach a nice golden color. Stir often!<br /><br />Scoop cooked onions in a large bowl and let cool. Whisk egg and add to cream. Stir well and mix into coolish onion. Stir in minced ham. Stir in freshly grated nutmeg. Season with salt and lots of black pepper.<br /><br />Turn oven down to 350<br /><br />Line pie shell with cheese slices. I find this layer of delicious melting cheese keeps the pie shell crisp. Pour on the egg, cream and onion mixture. Smooth down with a spatula.<br />Bake until set about 25 minutes.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-44611716414492141692010-06-24T16:46:00.009-04:002010-06-25T19:53:04.699-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/TCUGvB3iJRI/AAAAAAAAAI0/sJf-fzANuGA/s1600/whole+pickles2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/TCUGvB3iJRI/AAAAAAAAAI0/sJf-fzANuGA/s200/whole+pickles2.jpg" alt="" id="BLOGGER_PHOTO_ID_5486799126045795602" border="0" /></a><br /><span style="font-size:130%;">Summer Quick Pickles</span><br /><br />This recipe will blow your mind. You will never buy pickles again. There was a summer where I made a vat a week. I went to a food swap in Brooklyn recently and was told later that someone I swapped with liked them so much she was rationing them out to 1 or 2 pickle slices a day. Crunchy and spicy with a little sweetness it's great with everything from BBQ to a cheese plate. I like them out of the jar for breakfast. :) Try the onions and garlic on your next grilled hot dog.<br /><br />This recipe came from my tinkering with Chris Schesinger's Famous Back Eddy House Pickles. When I lived in Somerville, Mass. his <a href="http://www.eastcoastgrill.net/">East Coast Grill restaurant</a> was one of my favorites. As soon as you sit down in the restearnt your brought a little dish of these pickles. I've simplified it by not sauteeing the onion and garlic. I also don't bother with sliced carrots and peppers, though by all means go for it if you like. If you are interested in experimenting with more delicious quick pickles I absolutely recommend his cookbook <a href="http://www.amazon.com/Quick-Pickles-Easy-Recipes-Flavor/dp/0811830152">Quick Pickles, Easy Recipes with Big Flavor</a>. I've gotten alot of use out of it.<br /><br />Actual work time is no more than 1/2 hr.<br /><br />3 lb of pickling cucumbers<br />3 Tbsp salt<br />8 cloves garlic, peeled and bruised<br />2 onions, sliced<br />4 cups cider vinegar<br />2 cups light brown sugar<br />1 tsp ground cloves<br />4 bay leaves<br />1 Tbsp yellow mustard seeds<br />1 Tbsp black mustard seeds (FYI you can use any mustard seeds you can find.<br />2 Tablespoon Dijon, I'm sure any good mustard would work<br />2 tsp whole allspice, cracked (put on a cutting board and press down very hard with your heaviest pan)<br />2 tsp whole coriander seeds, cracked<br /><br /><span style="font-weight: bold;">Prep the veg:</span><br />Slice cucumbers into 1/4 to 1/2 inch rounds. Remove both ends, some people say if you leave the blossom end in the pickle it could turn the batch bitter. I haven't seen any science on this, but just in case I slice them off. Maybe someday I'll do a head to head with two batches.<br />Toss slices with the salt in a large bowl and top with some ice. I never have more than one tray actually full in my freezer so I wouldn't worry too much about that. Put this bowl in your fridge for 3 to 9 hours.<br />Remove from the fridge, rinse the slices well and set aside in a non-reactive heat proof bowl. I use a large mixing bowl.<br /><span style="font-weight: bold;">Make the brine:</span><br />In a non-reactive pan dissolve the sugar in the vinegar over medium heat. Stir in spices. Bring to a boil over medium high heat.<br />Continue to boil for 5 minutes, stirring every now and then.<br />Pour your boiling syrup over cucumbers and onion/garlic mix. Let it cool before refrigerating. I would wait maybe 4 or 5 days for best flavor, if you can wait that long. This will keep about a month in the fridge, but I doubt it will last that long once you've tasted them.<br /><span style="font-weight: bold;">Notes:</span><br />Your kitchen could smell like vinegar for about a day. I tend to toss my box fan in the kitchen window blowing out and that takes care of it. One day of your place smelling a little like vinegar is worth these terrific pickles!<br />You can vary these spices depending on what you like. I've been thinking of tossing a few serrano chili peppers poked with a fork a few times in with the cukes.<br /><br />Let me know if you make them! I know you'll love this easy recipe.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com1tag:blogger.com,1999:blog-28212941.post-8010164911186225402010-06-09T15:00:00.006-04:002010-06-10T11:56:12.674-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.lasplash.com/uploads/4/Splash_Plaza_Food_Hall-6-jp.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="http://www.lasplash.com/uploads/4/Splash_Plaza_Food_Hall-6-jp.jpg" alt="" border="0" /></a><span style="font-weight: bold;font-size:130%;" ><br />The Plaza opens a Euro Style Food Hall</span><br /><br /><br />I love this concept. Imagine if your local mall's food court was taken over by the terrific chef Todd English and a great sommelier. Just imagine it for a moment.<br /><br />That is what that iconic New York hotel has created, sans The Plaza prices. I was invited to the opening-day launch and the layout is very much what you find at a food court, but with very comfortable seating in front of each of the eight stations. The space was beautifully designed to look like a European food hall by architect Jeffrey Beers.<br /><br />I sat at the wine bar counter and had a perfectly tender and seasoned octopus, some slightly overcooked and under seasoned lamb skewers, terrific sashimi and a very nice chianti. The bonus was I met a really cool girl sitting at the bar with me. Emily works nearby and was excited to have some new food options in what is a Manhattan food deadzone.<br /><br />I really think this will catch on with the local office workers. You can eat at the bars and as a bonus, order from any of the other stations no matter where you sit. Sit at the Grill and order from the Dumpling Bar. A pretty ingenious idea.<br /><br />Stations at The Plaza Food Hall by Todd English include The Ocean Grill & Oyster Bar, The Bakery, The Cheese & Charcuterie Counter, The Wine Bar, The Grill, Pizza, The Dumpling Bar, and The Sushi Bar. If you are in the area I recommend it, the food quality was stellar, but if you're short on time they are still working out the service kinks. It took a while for my dishes to arrive. If you're on your lunch break, you might want to get your food to go.<br /><br />The Plaza Food Hall by Todd English will be open Monday through Sunday from 7am to 9pm. It is located at One Central Park South, New York, NY 10019.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com2tag:blogger.com,1999:blog-28212941.post-3731123990434070582010-02-25T15:33:00.003-05:002010-02-25T16:05:23.668-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/S4bl662GnlI/AAAAAAAAAIc/mvx68FPZnU8/s1600-h/NotEatingOutbookcover.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 122px; height: 200px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/S4bl662GnlI/AAAAAAAAAIc/mvx68FPZnU8/s200/NotEatingOutbookcover.jpg" alt="" id="BLOGGER_PHOTO_ID_5442290000115179090" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Hardcore Homecooking</span></span><br />Have you ever imagined not eating out or getting delivery for a year? Yeah, me neither, but Cathy Erway of the Brooklyn blog <a href="http://noteatingoutinny.com/about-me-and-what-youll-see-on-this-blog/">Not Eating Out in New York</a> did. For two years she did not eat out in New York! In addition to being a lovely person, she bravely committed to this mad mission, and succeeded. Through her blog she was able to turn her adventures into a recently published book, <a href="http://www.amazon.com/Art-Eating-Learned-Spending-Stove/dp/1592405258/serieats-20">The Art of Eating In: How I Learned to Stop Spending and Love the Stove</a>.<br /><br />How can you not eat out in New York? More so than any other city I've lived in New Yorkers eat out... alot. How can you socialize with friends or boyfriends? Cathy finds some unique ways to make it work, with varying outcomes. Her book is more a memoir of her experiment with some great recipes thrown in. I plan on trying her <a href="http://www.seriouseats.com/recipes/2010/02/cook-the-book-boneless-san-bei-gi-three-cup-chicken-with-green-beans-recipe.html">San Bei Gi</a> very soon. The Brooklyn food scene is so vibrant and she is shining in the middle of it. Go Cathy!<br /><br />You might also want to check out The <a href="http://www.huffingtonpost.com/2010/02/09/the-week-of-eating-in-eve_n_454204.html" target="_blank">Week of Eating In</a> that Cathy inspired on the Huffington Post.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-58771905012744457672010-02-10T23:54:00.004-05:002010-03-01T11:27:19.607-05:00<span style="font-size:130%;"><span style="font-weight: bold;">Twitter Recipes</span><span style="font-weight: bold;">:<br />I like to write an entire recipe in 140 characters</span></span><br /><br />I've heard from a few of you that you would like to see a repository of some of the recipes I twitter. Maybe a tumbler blog? If you have any suggestions let me know.<br /><br />Ultimately I'd really like to publish a mini book of my recipes. The type of book you often see by the counter at book stores, usually 2 inch square.<br /><br />If you're interested in more twitter recipes you might also like to see this <a href="http://www.guardian.co.uk/lifeandstyle/2009/mar/29/twitter-recipes">UK Guardian article </a>about other twitter users and chefs who tweet about delicious ideas. I'm in it!<br /><br />This is the quote from the paper: <span style="font-style: italic; font-weight: bold;font-family:trebuchet ms;" >Piper's Best Baba Ghanoush, transmitted over two tweets: "Best Baba Ghanoush Halve 2Eggplants rubwithEVOO RoastCutSideDown 400degrees tilSoft chopwithskinON Processwith 1/4cupTahini Juice1Lemon 2mincedGarlic Cloves 1TbspCumin Add more of any of these &S/P to taste."</span><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Twitter Recipes</span></span><br /><span class="status-body"><span class="entry-content">Depression Proof Recipes: Rub <span style="font-weight: bold;">whole sweet potato</span> with OliveOil & lots of salt/pepper. Pokew/knife so it doesn't explode Roast 400degrees 1hr</span></span><br /><br /><span style="font-weight: bold;">Chicken legs</span> marinating in Italian dressing. later dredge in grated parm cheese and roast ~1hr @375 #cheapdinner 5:00 PM Jan 21st from web<br /><br /><span class="status-body"><span class="entry-content">Steam head of <span style="font-weight: bold;">cauliflower</span>(pokew/knife) til v.Tender drain well(Key!) Puree w/ 4-6ouncesCreamCheese S&P Nutmeg ToTaste :)<br /><br /></span></span><span class="status-body"><span class="entry-content">Avocadoes on sale 2 for$3 Guac! Cilantro 2TbspWhite Onion minced, Juice of 1 lime, 1 tomato chopped, Jalapeno, 1tspgarlicclove S&P</span></span><br /><span class="status-body"><span class="entry-content"><br /></span></span><span class="status-body"><span class="entry-content"><span style="font-weight: bold;">Eggplant</span> 1/4"slices dipped in egg then 1/2CornMeal and 1/2freshgratedParm Bake onOliveOiledPan 350 about 45 min. flip when each side brown<br /><br /></span></span><span class="status-body"><span class="entry-content">Make the eggplant into a <span style="font-weight: bold;">Napoleon</span>, stack with layers of Tom Sauce, Mozzarella and parm cheese. Top layer is Mozz. Put back in oven to melt.</span></span><br /><br /><span class="status-body"><span class="entry-content"><span style="font-weight: bold;">Brussel Sprouts</span>Fresh/frozen simmer til tender drain/dry well Toss in EVOO with lots of S&P Roast 400degreetill brown ~45min stir ocasionaly</span></span><br /><br />@Jeters I'd cube <span style="font-weight: bold;">veg, roast</span> with lots ofolive oil/rosemary/S&P for about 1 hour @375degree put S&P'd fish on top after 50 min. cook til done<br /><br /><span style="font-weight: bold;">PureedSwedes</span>: nuke 1large/choppedPeeled rutabega tilSoft, puree with 4tbspcreamcheese or butter, S+P totaste. Keeptasting for salt<br /><br /><span style="font-weight: bold;">CheeseSauce</span> that makes everything taste goodMelt2TbspEach Butter+Flour cook til gold Stir in 1CuptEach Milk Shred SharpCheddar til Melted<br /><br />RecessionProofCooking <span style="font-weight: bold;">MisoSoup</span> 4cupsH2o 3TbspMiso 2tsp InstantDashi(get@JapaneseStore) simmer w/cubedtofu little minced greenonion<br /><br /><span style="font-weight: bold;">Vegetable Candy</span>: CutCarrots/Parsnips into same size tossed w/oliveoil lots of S+P Roast at 375 tilsoft 1hr. Stir every15-20 min or so<br /><br /><span style="font-weight: bold;">FastGravy</span> for boring leftovers: Stir 2TbspFlour into2TbspHotButter Stir 1Minute Stirin1CupChicknBroth 1CupHalf&Half S+P to taste<br /><br /><span style="font-weight: bold;">Slaw</span> shred HeadCabbage 1/2thinlyslicedRedOnion 3-4TbspCiderVinegar 2-5TbspMayo 1tspPaprika/DryMustard S&P ToTaste Chill a few hours.<br /><br /><span style="font-weight: bold;">Slaw</span> Rec. cont I also sometimesadd thinlyslicedFreshHotPepper, 1TbspChipotleinAdobo, grated carrot, cilantro, depends on whats in the fridge<br /><br />Want: A <span style="font-weight: bold;">Grilled Cheese</span> made from fresh sourdough bread sliced with mix of XtraSharp Vermont&Irish CheddarCheese browned inlotsof goodbutter<br /><br /><span style="font-weight: bold;">Quick Summer Salsa</span> Cube1ripeMelon, mince1/2jalapeno, 1/2bunchmint, 2-3TbspRedOnion Add toTaste limejuice little hotsauce ChiliPowder S&P<br /><br />Cheap Tasty <span style="font-weight: bold;">Cream of Broccoli Soup</span> recipe on the way. Don't forget to add salt and pepper to taste cont...<br /><br />Cook1dicedOnion in 1/2stickButtersStir in2TbspFlour Whisk in5cupsChickenStock Simmer Add1boxFrozenBroccoli Cook20Min Add 1/2cuptCreamPureeGrace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-71515082166269722232010-02-04T15:37:00.011-05:002010-02-07T17:23:12.732-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/S2s5nUnYtTI/AAAAAAAAAH0/tksHOa4WoFw/s1600-h/lecoleroom.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 177px; height: 200px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/S2s5nUnYtTI/AAAAAAAAAH0/tksHOa4WoFw/s200/lecoleroom.jpg" alt="" id="BLOGGER_PHOTO_ID_5434500723064223026" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Respect for the Eggs is the Brunch Litmus Test</span><br />Brunch at L'ecole Review<br /><br /><br />I take brunch seriously. I recently had one of the best at <a href="http://www.frenchculinary.com/lecole/index.html">L'ecole,</a> the restaurant of The French Culinary Institute. Full disclaimer: I was invited to this brunch and aside from tips, it was free. Please believe, I would never tell you I loved a meal if I didn't. Speaking of love, they are having a special Valentine's Day brunch. <img src="file:///Users/lookslikeiwasright/Library/Caches/TemporaryItems/moz-screenshot.png" alt="" /><br /><br />For $19.50 you get an assortment of freshly made bread, an appetizer and an entree. In Manhattan that is a steal! The quality of everything I tried was stellar. Every dish was clearly made with care and attention. Even more importantly, my eggs weren't crucified. They were exactly how an omelet should be - soft and creamy perfection. Why is it that most brunch spots can't cook eggs? They're always rubbery or brown. Usually, if I want great eggs I have to do it myself or go to <a href="http://fearlesscook.blogspot.com/search?q=stone+park">Stone Park Cafe in Brooklyn</a>. I even heard another diner order their eggs cooked “over medium”! I could see it and it did look more glistening with a gorgeous wobbly yolk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_qscTSezMB-E/S23x0zX203I/AAAAAAAAAIM/w2CpXz_NoYM/s1600-h/omelet.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://1.bp.blogspot.com/_qscTSezMB-E/S23x0zX203I/AAAAAAAAAIM/w2CpXz_NoYM/s200/omelet.jpg" alt="" id="BLOGGER_PHOTO_ID_5435266214751818610" border="0" /></a><br /><br /><br /><br /><span style="font-weight: bold;">Here's what we had:</span><br /><span style="font-weight: bold;">Complementary Bread: </span>The basket came with an assortment of 5 different types. Most had seeds, nuts or dried fruit and were delicious. Even better, the butter was actually spreadable. I have never understood sending out cold bread with frozen butter.<br /><span style="font-weight: bold;">Cappuccino and a Bloody Mary:</span> Coffee was very good, but the Bloody Mary wasn't that inspiring. It seemed watery and needed more horseradish.<br /><span style="font-weight: bold;">Appetizer of Duck and Pork Terrine with Pistachio and Truffle:</span> I think this was terrific, but I wasn't in the mood for it. It was a cold day and I should have started with something warm. Next time I'll try the French Onion Soup app.<br /><br /><a href="http://www.flickr.com/photos/charleshope/4319682460/" title="Shrimp & grits by charles.hope, on Flickr"><img src="http://farm5.static.flickr.com/4024/4319682460_6fff2d11e3_m.jpg" alt="Shrimp & grits" height="180" width="240" /></a><br /><br /><span style="font-weight: bold;">Appetizer of Butter Poached Shrimp on top of Grits with Andouille Sausage:</span> Three perfectly cooked tender juicy shrimp on top of a good 1/2 cup of buttery grits. Very generous serving size for an app.<br /><br /><span style="font-weight: bold;">Omelet: </span>Redolent with delicious smoky bacon, thanks to North Country Bacon out of New Hampshire. I also added in some goat cheese and sauteed onions. Like I said, perfectly cooked eggs! Hooray! It came with a potato terrine in the form of thinly sliced potato, layered with herbs. My only disappointment was that although I could see the herbs between each layer I couldn't actually taste them. I also would have liked a hollandaise or bernaise sauce puddle underneath.<br /><br /><a href="http://www.flickr.com/photos/charleshope/4319680848/" title="Duck Confit by charles.hope, on Flickr"><img src="http://farm5.static.flickr.com/4019/4319680848_cc5699d462_m.jpg" alt="Duck Confit" height="180" width="240" /></a><br /><br /><span style="font-weight: bold;">Second Main of Duck Confit:</span> Delicious juicy duck with a citrus sauce that I wanted more of! The fresh tasty greens (baby arugula?) were a nice accompaniment, but could have used a little more acid in the dressing.<br /><br /><span style="font-weight: bold;">Atmosphere:</span><br />The decor was warm and attractive, though maybe just a little hotel lobby-ish. I appreciated that my seat gave me a view out the street. Ask for the table in the corner closest to the bar. I haven't had dinner there, but the dress of most everyone at brunch was casual. This may sound odd, but the dining room chairs are really comfortable. Some restaurants feel like they chose chairs just so that you would eat and leave as soon as possible. Too bad I didn't take a photo of them. :)<br />The music level was perfect. I often I find myself at brunch yelling over Led Zeppelin.<br />This is a great spot to bring larger crowds, though I would make reservations. There are 3 or 4 tables that can take parties of 6 to 10.<br /><br /><br /><span style="font-weight: bold;">Service:</span><br />Very friendly and attentive. Not sure you can take this into account since they knew I was there to review them. :) I did see that other tables were well taken care of. You can <a href="http://www.yelp.com/biz/l-ecole-new-york">read on Yelp</a> that I'm not alone in my opinions. The yelpers love this place.<br /><br /><span style="font-weight: bold;">Wrap up:</span><br />Over all very, very well done French food with good portion sizes at prices that you can't complain about. I plan on coming back as soon as I can and recommend you try it out, maybe this Valentine's Day. I'm looking forward to trying a dinner here. They have a $42 five course prix fixe that dinner menu that includes appetizer, fish course, meat course, salad, and dessert. That is an incredible value. Great spot for any age range, good for dates and out of towners you want to impress.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-55508345507591721862010-01-22T11:52:00.003-05:002010-01-22T13:43:13.677-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/S1nv5S7yP4I/AAAAAAAAAHs/mKrVbSnFE8M/s1600-h/FrenchCulinary_logo.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 128px; height: 104px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/S1nv5S7yP4I/AAAAAAAAAHs/mKrVbSnFE8M/s200/FrenchCulinary_logo.gif" alt="" id="BLOGGER_PHOTO_ID_5429634593386020738" border="0" /></a><br /><span style="font-weight: bold;">Help for Haiti!</span><br />On Sunday, January 24th, <a href="http://www.frenchculinary.com/lecole.htm">L'ecole</a>, at <a href="http://www.frenchculinary.com/">The French Culinary Institute</a>,<br />will be donating<span style="font-size:130%;"><span style="font-weight: bold;"> 100%</span></span> of brunch proceeds (11:30am-2pm) including<br />waiters tips to The Red Cross Haitian Relief.<br />The prix fixe menu will be $19.50.<br /><br /><span class="lecole_menu"><span><span class="newspress_dates"><span class="newsevents_lrgtext">During the last third of their training, L'Ecole, the <em>Michelin</em>-rated restaurant of The French Culinary Institute, provides a unique opportunity for culinary students to apply their skills in every station of a busy kitchen. Under the watchful eye of Chef-Instructors, students learn to prepare meals for New York's sophisticated clientele. The Zagat Survey rated the restaurant highly, comparing it to "getting Prada wholesale." </span></span></span></span>The menu prices really are fantastic.<br />L'ecole 462 Broadway, New YorkGrace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com1tag:blogger.com,1999:blog-28212941.post-64990003506015507142010-01-18T18:43:00.005-05:002010-01-19T23:14:08.795-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qscTSezMB-E/S1ZHhaU2JrI/AAAAAAAAAHk/Co1bwxO5sWw/s1600-h/tomato-soup-l.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="http://4.bp.blogspot.com/_qscTSezMB-E/S1ZHhaU2JrI/AAAAAAAAAHk/Co1bwxO5sWw/s200/tomato-soup-l.jpg" alt="" id="BLOGGER_PHOTO_ID_5428605040169723570" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;">The Best Tomato Soup Ever</span></span><br />Campbell's tomato soup is what I grew up on and it's what I turn to when I feel sick, but this is even better. Try it with a grilled cheese sandwich on a cold day. I added 1/2 a chipotle, but it's wonderful without it. This is a very forgiving recipe, more of this and less of that. If you don't have celery I would still make it. The key is to keep tasting and get the salt and pepper right. It won't take more than 20 minutes of your attention to pull it together.<br /><br /><span style="font-weight: bold;">INGREDIENTS</span><br />4 Tbsp butter<br />1 medium size onion, finely minced<br />1 stalk of celery, finely minced<br /><br />1 28 ounce can of tomatoes, chopped<br />~3 ounces tomato paste, about 1/2 a small can<br />1 cup chicken broth<br /><br /><span style="font-weight: bold;">SEASONING</span><br />1/4 tsp freshly ground black pepper<br />1/2 tsp thyme<br />1 tsp dried basil, or 1/2 bunch of sliced fresh basil leaves added at the last minute before serving<br />1/2 chipotle pepper in adobo sauce, minced (completely optional, or a little tabasco)<br /><br />1/2 - 1 1/2 cup heavy cream<br />1/4 tsp baking soda<br />1/2 to 2 tsp of sugar (to taste depending on acidity of tomatoes)<br /><br /><span style="font-weight: bold;">METHOD</span><br /><ol><li>Saute onion and celery in butter over low heat until soft, about 15 min.</li><li>Add can of tomatoes with it's liquid, chicken broth, and seasonings to the pot.</li><li>Bring to a boil, and lower to a slow simmer. Simmer about 20 minutes. Puree with blender, food processor or hand stick blender. I like a cup or so not pureed to give the soup a bit of a chunky texture.</li><li>Return to the pot, bring to simmer and stir in baking soda and cream to taste. It may foam up a bit with the addition of baking soda, but don't be alarmed. It's added to make the soup less acidic so your cream doesn't curdle.</li><li>Stir in salt and sugar adding very little at a time stirring and tasting to balance the flavors. Keep tasting! You may even want to add more cream. </li></ol><br />Serves 4<br /><br />To serve for company: Top bowls with a tablespoon of herbed goat cheese and a fresh basil leaf.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-61639146371161216072009-12-28T11:16:00.002-05:002009-12-28T12:38:45.815-05:00<span style="font-weight: bold;">In Praise of Spiking your Eggnog</span><br /><br />Can adding massive amounts of alcohol kill salmonella in eggs? This video from <a href="http://www.sciencefriday.com/">Science Friday</a> (my favorite science audio podcast) is terrific. A little late for Christmas, but this is so interesting I thought I'd still post it for you. I recommend listening to the podcast for more fun science talk about the experiment.<br /><br /><embed src="http://www.sciencefriday.com/tools/players/mediaplayer.swf" allowfullscreen="true" wmode="opaque" flashvars="&file=http://www.podtrac.com/pts/redirect.flv?http://media.libsyn.com/media/sciencefriday/eggnog-121908.flv&height=255&width=320&frontcolor=0xffffff&backcolor=0xeeeecc&lightcolor=0xFFFFFF&showdigits=false&autostart=false&showicons=false&usefullscreen=true&wmode=opaque&image=http://www.sciencefriday.com/video/videoicon/eggnog.jpg&callback=http://www.sciencefriday.com/test/vidstats.php&id=10186&showdownload=true&link=http://www.podtrac.com/pts/redirect.mp4?http://media.libsyn.com/media/sciencefriday/eggnog-121908.mp4" height="255" width="320"></embed><br /><br />I have never heard of eggnog being made at Thanksgiving and served at Christmas, but Nog expert and microbiologist Vince Fischetti agreed to run some tests in his lab at The Rockefeller University. The real problem with the recipe is finding room in the fridge for four weeks at that time of year. Too bad my kitchen doesn't a lab's walk-in cooler. Although maybe that's for the best, I would never be forced to clean out ancient leftovers.<br />Here's a <a href="http://www.sciencefriday.com/newsbriefs/read/187">link to the recipe.</a>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com1tag:blogger.com,1999:blog-28212941.post-16661789775708798722009-04-13T16:33:00.004-04:002009-04-13T18:21:54.363-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/SeOnIEAMksI/AAAAAAAAAHc/43Ve2naol0k/s1600-h/The+reason+why+we%27re+all+here.+Foodie+Meetup+Steak++and+Wine+Tasting.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/SeOnIEAMksI/AAAAAAAAAHc/43Ve2naol0k/s200/The+reason+why+we%27re+all+here.+Foodie+Meetup+Steak++and+Wine+Tasting.jpg" alt="" id="BLOGGER_PHOTO_ID_5324282941437416130" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Terroir and Beef</span><br />I wanted to tell you about a fantastic blind steak tasting event I attended recently. It was the first Food Bloggers Playdate in New York. <a href="http://remarkablepalate.com/blog/">Mark Tafoya</a> and <a href="http://www.culinarymedianetwork.com/">Jennifer Iannolo</a> put out the call to fantastic and fanatical food bloggers to convene for a tasting party.<br />We were lucky enough to have the guidance of <a href="http://www.oliverranch.com/">Carrie Oliver of Oliver Ranch</a>, who provided the steaks along with a fascinating presentation about how, similar to wine, the terroir and variety of the cattle will alter the flavor and texture.<br /><br />Where it is raised, what it is fed, the conditions it’s kept in are all important. Oliver Ranch hand-selects artisan ranchers who produce delicious, signature styles of beef. What an amazing and surprising night. One of the best parts was that so many of us chose different favorites. There was no consensus on the best steak, just the steak we liked best. Fantastic. The impetus for the event was having <a href="http://steamykitchen.com/blog/">Jaden of Steamy Kitchen</a> in town from Florida. Most of us knew each other from Twitter, but it was time to meet in person.<br /><a href="http://www.swirlevents.com/"><br />Anu Karwa from Swirl Event</a>s brought along some terrific wines to pair with the beef and I got to meet the lovely <a href="http://www.amazon.com/Raising-Steaks-Life-Times-American/dp/0151012024/ref=sr_1_1?ie=UTF8&s=books&qid=1239661184&sr=8-1">Betty Fussell, author of Raising Steaks: The Life and Times of American Beef</a>. Betty also wrote <a href="http://www.amazon.com/Story-Corn-Betty-Fussell/dp/0826335926/ref=pd_sim_b_2">The History of Corn</a>. If you're interested in learning more about the types of beef you may be missing out on, try the following links.<br /><a href="http://www.oliverranch.com/shopcontent.asp?type=RegionMatters">The impact of Region </a><br /><a href="http://www.oliverranch.com/shopcontent.asp?type=BreedMatters">The impact of Breed</a><br /><a href="http://www.oliverranch.com/shopcontent.asp?type=RanchersMatter">The impact of Ranchers</a><br />This video is a slow pan of the table as we listen to Carrie describe what we'll be tasting. Terroir for beef! FTW<br /><object type="application/x-shockwave-flash" data="http://www.flickr.com/apps/video/stewart.swf?v=70645" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="400" height="300"> <param name="flashvars" value="intl_lang=en-us&photo_secret=49ac9aac76&photo_id=3365558621"> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=70645"> <param name="bgcolor" value="#000000"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=70645" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=49ac9aac76&photo_id=3365558621" width="400" height="300"></embed></object><br /><br />This was just the first of many more Food Blogger Play dates. What should we taste next?Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com2tag:blogger.com,1999:blog-28212941.post-58623526008104568162009-01-06T15:52:00.005-05:002009-01-08T15:57:26.461-05:00<span style="font-weight: bold;font-size:180%;" >Hand Pies, the Cupcake Culture Killer</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_qscTSezMB-E/SWPHPLnvnlI/AAAAAAAAAHI/-wNTiGBOEzE/s1600-h/Apple+Hand+Pie+009.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_qscTSezMB-E/SWPHPLnvnlI/AAAAAAAAAHI/-wNTiGBOEzE/s200/Apple+Hand+Pie+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5288289451094548050" border="0" /></a>I am so tired of the cupcake culture, sure they are cute and delicious, but enough! Let's make this a new trend: hand pies. Small, cute and tasty. Even better they are just as good with a savory filling as sweet. :) Spread the word. Here are two recipes to get you started. If you'd like a hand pie recipe, ask in the comments section.<br /><br /><span style="font-size:130%;"><br /></span><span style="font-weight: bold;font-size:130%;" >Apple Hand Pie</span><br /><span style="font-weight: bold;">Ingredients</span><br />Makes 4.<br />• 4 apples, peeled and chopped quite small, <a href="http://allrecipes.com/HowTo/Baking-with-Apples/Detail.aspx">pick a baking apple</a><br />• 2 tablespoons sugar, I add this to taste since it really depends on how tart your apples are<br />• Sprinkling of cinnamon<br />• 1 teaspoon cornstarch<br />• All-purpose flour, for work surface<br />• Pie Dough, I tend to use <a href="http://www.pillsbury.com/products/pie-crust/refrigerated/Pillsbury-Refrigerated-Pie-Crusts.htm">Pillbury crust</a><br />• 1 egg, lightly beaten<br />• Sugar, for sprinkling<br /><span style="font-weight: bold;">Directions</span><br />1. Preheat the oven to 375 degrees. Line a cookie sheet with tinfoil or a Silpat (a nonstick baking mat).<br />2. In a medium bowl, add apples, cover and microwave about a minute to soften.<br />3. When slightly cooled add cinnamon, sugar and cornstarch; stir to combine, set aside.<br />4. On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. With a sharp knife, cut out 4 rectangles. Transfer rectangles to baking sheet.<br />5. Pile as much apple as you can fit onto one-half of each rectangle. Lightly brush egg around the edge of the covered half of each rectangle. Fold remaining dough over to enclose. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. This allows steam to escape and keeps your pie crispy. Sprinkle generously with sugar.<br />6. Bake in the center of the oven until golden brown, 15 to 20 minutes. If parts of the crust get too brown cover with small strips of tinfoil. Transfer pies to a wire rack to cool slightly before serving. Be careful the filling can remain as hot as molten lava.<br /><br /><span style="font-weight: bold;">Savory alternate Spinach Pies </span><br />• 1 box frozen chopped spinach, cooked<br />• ¼ cup shredded Swiss<br />• ¼- 1/2 cup Parmesan Cheese or feta cheese<br />• 1 jarred roasted red pepper, chopped<br /><br />1. When spinach is cool enough to handle drain and squeeze out as much moisture as you can and add Parmesan, salt and pepper to taste.<br />2. Follow directions as above, but at the stage where you would use apple, sprinkle 1/2 the rectangle of dough with shredded Swiss cheese. The Swiss will form a moisture barrier between the spinach and dough, keeping the bottom of the pie crispy.<br />3. Pile on as much spinach mixture you can fit and top with chopped red pepper. Seal pie, slash top, egg wash, sprinkle with a bit more Parmesan and bake as directed above.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com15tag:blogger.com,1999:blog-28212941.post-18678815912801869012008-12-13T17:33:00.004-05:002009-04-13T18:25:43.560-04:00<span style="font-size:130%;"><span style="font-weight: bold;">How to Eat</span></span><br />Terrific video of <span id="latest_status"><span style="visibility: visible;" id="latest_text"><span class="status-text"><a href="http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=michael+pollan&x=0&y=0">Michael Pollan, author of Omnivore's Dilemma & In Defense of Food, </a>speaking at the Google campus. He is often quoted, "Eat food, not too much, and mostly vegetables."<br /><object width="400" height="300"><param name="movie" value="http://www.youtube.com/v/I-t-7lTw6mA&hl=en&fs=1&color1=0x234900&color2=0x4e9e00&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/I-t-7lTw6mA&hl=en&fs=1&color1=0x234900&color2=0x4e9e00&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object><br /><br />Here's a list of how Pollan suggests we try to eat. I agree.<br /></span></span></span><div class="comment-content"> <p> 1. Don’t eat anything your grandmother wouldn’t recognize as food.<br /> 2. Avoid foods containing ingredients you can’t pronounce.<br /> 3. Don’t eat anything that <a href="http://www.amazon.com/Twinkies-Hostess-Golden-Sponge-1-5oz-Cakes/dp/B00139VS8U/ref=pd_bbs_sr_1?ie=UTF8&s=grocery&qid=1229207856&sr=8-1">wouldn’t eventually rot</a>.<br /> 4. Avoid food products that <a href="http://en.wikipedia.org/wiki/Nutraceutical">carry health claims</a>.<br /> 5. Shop the peripheries of the supermarket; stay out of the middle.<br /> 6. Better yet, buy food somewhere else: the farmer’s market or CSA. <a href="http://www.localharvest.org/">(Find your local market)</a><br /> 7. Pay more, eat less.<br /> 8. Eat a wide diversity of species.<br /> 9. Eat food from <a href="http://www.dartagnan.com/contact.asp">animals that eat grass.</a><br /> 10. Cook and, if you can, grow some of your own food.<br /> 11. Eat meals and eat them only at tables.<br /> 12. Eat deliberately, with other people whenever possible, and always with pleasure.</p> </div><br /><span id="latest_status"><span style="visibility: visible;" id="latest_text"><span class="status-text"><br /></span></span></span>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com2tag:blogger.com,1999:blog-28212941.post-2634699355603356832008-12-09T16:34:00.002-05:002008-12-09T16:38:47.668-05:00<span style="font-size:130%;"><span style="font-weight: bold;">Happy, Squeaky Boy in the Snow</span></span><br /><a style="left: 0px ! important; top: 15px ! important;" title="Click here to block this object with Adblock Plus" class="abp-objtab-07951880493315402 visible" href="http://www.flickr.com/apps/video/stewart.swf?v=63881"></a><a style="left: 0px ! important; top: 15px ! important;" title="Click here to block this object with Adblock Plus" class="abp-objtab-07951880493315402 visible" href="http://www.flickr.com/apps/video/stewart.swf?v=63881"></a><object type="application/x-shockwave-flash" data="http://www.flickr.com/apps/video/stewart.swf?v=63881" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="400" height="300"> <param name="flashvars" value="intl_lang=en-us&photo_secret=fe0dab1754&photo_id=3089322421"> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=63881"> <param name="bgcolor" value="#000000"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=63881" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=fe0dab1754&photo_id=3089322421" width="400" height="300"></embed></object><br />I don't usually blog without some food angle, but this is just too adorable not to share. The day before Brooklyn had our first real snow, I saw this fake snow and the little boy dancing along to carolers. The joyful noises he's making are so great.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-75305184410731619502008-12-06T18:19:00.012-05:002008-12-08T19:04:01.867-05:00<span style="font-size:130%;"><span style="font-weight: bold;">Holiday Foodie Gift Guide</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_qscTSezMB-E/ST10D3MWJVI/AAAAAAAAAGw/_xe40SrLSPg/s1600-h/SylviaPlathMits.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 197px;" src="http://1.bp.blogspot.com/_qscTSezMB-E/ST10D3MWJVI/AAAAAAAAAGw/_xe40SrLSPg/s200/SylviaPlathMits.jpg" alt="" id="BLOGGER_PHOTO_ID_5277501948052251986" border="0" /></a><br />Here’s a list of great gifts for your friends and family (or even yourself) who think there is nothing better than roasting squash with maple syrup and sticking your hands in a raw turkey. There’s a mix of things I have and love and things I desperately want.<br /><br />The <a href="http://www.etsy.com/view_listing.php?ref=sr_gallery_9&listing_id=18306612">Sylvia Plath Oven Mits from Etsy.com</a> are $28. This is so sick and wrong… I love it. Even better would be to pair it with <a href="http://www.amazon.com/Unabridged-Journals-Sylvia-Plath/dp/0385720254/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228765434&sr=8-1">The Unabridged Journals of Sylvia Plath</a>.<br /><br /><span style="font-weight: bold;">Books</span><br /><a href="http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=how+to+cook+everything&x=0&y=0">How to Cook Everything</a>, Mark Bittman. You might know him from The New York Times food section. This is my favorite go to cookbook. I have cooked at least a quarter of it and have always been pleased with the results.<br /><br /><a href="http://www.amazon.com/How-Eat-Pleasures-Principles-Good/dp/0470173548/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1228600020&sr=8-2">How to Eat</a>, Nigella Lawson. Love her, love her recipes and love her breezy intimate writing style. Within a few pages you’ll have her soothing voice in your head. I also am a fan of Feast, where she tackles holiday cooking. It's too bad The FoodNetwork buries her new show at the early Saturday time slot.<br /><br /><a href="http://www.amazon.com/Devil-Kitchen-Madness-Making-Great/dp/1596914971/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228762544&sr=8-1">Devil in the Kitchen </a>, Marco Pierre White's biography. The original bad boy abusive chef, who makes Gordon Ramsey look like a wuss. Fascinating read, I made my way through it in two days. You won’t be able to put it down.<br /><br /><a href="http://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220/ref=pd_sim_b_4">Kitchen Confidential: Adventures in the Culinary Underbelly</a>, Anthony Bourdain. His seminal work, written in the early morning before he went to work the line at Les halles. Find out why you might never order fish again on a Monday.<br /><br />You might also consider a subscription to <a href="http://www.amazon.com/s/ref=nb_ss_gw_1_12?url=search-alias%3Daps&field-keywords=gourmet+magazine+subscription&x=0&y=0&sprefix=gourmet+maga">Gourmet </a>or <a href="http://www.amazon.com/Saveur/dp/B00005N7SL/ref=sr_1_16?ie=UTF8&s=magazines&qid=1228765250&sr=8-16">Saveur</a>. I really can’t recommend Bon Appetit any longer. Last year's subscription was just not inspiring and the photos are ugly.<br /><br /><span style="font-weight: bold;">Stocking Stuffer</span><br /><a href="http://www.amazon.com/Astronaut-Freeze-Dried-Ice-Cream-Packages/dp/B00005C2M2">Astronaut Ice Cream </a>10 packages for $25: Sweet, chalky, freeze-dried goodness. Give them to all your friends and family<br /><br /><span style="font-weight: bold;">Under $15</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/STsLWwotN2I/AAAAAAAAAGg/alyTNtTUnwQ/s1600-h/Dancing+Spoons.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/STsLWwotN2I/AAAAAAAAAGg/alyTNtTUnwQ/s200/Dancing+Spoons.jpg" alt="" id="BLOGGER_PHOTO_ID_5276823874035332962" border="0" /></a><a href="http://www.etsy.com/view_listing.php?ref=sr_gallery_4&listing_id=18295571">Embroidered Dish Towel </a>$6.40: (left) I found this on Etsy.com and I think it the cutest gift ever.<br /><br /><a href="http://www.amazon.com/Oxo-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=pd_sim_hg_2">Cookie Scoop</a> $10.95: I have one and love it for shaping cookies and mini meatballs very quickly.<br /><br /><a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14755543">Microplane </a>$15: I love mine and probably use it a few times a week for grating garlic, as opposed to mincing it. It’s also great for parm cheese or nutmeg.<br /><br /><a href="http://www.surlatable.com/product/pc609693.do">Instant Read Thermometer</a> $10: Every cook should have one of these, but not everyone does. Great stocking stuffer.<br /><br /><span style="font-weight: bold;">Under $25</span><br /><a href="http://www.dartagnan.com/item.asp?item=PMTBB016">D’Artagnan Black Truffle Butter (1 lb.) </a>$20.99: Smear it on bread or toss it with pasta. Yum.<br /><br /><a href="http://www.kmart.com/shc/s/p_10151_10104_1880000000001331P">Vacuum Sealer</a> $23.99: This looks like it could be a great gadget for when you make a big batch of stew or soup. Freshlock bags are recommended for the microwave and boil-in-bag cooking and features a labeling strip to record the contents, weight and date stored. I've never used it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qscTSezMB-E/ST1zTrlqa2I/AAAAAAAAAGo/lLpI2RSiIoQ/s1600-h/grill+pan.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="http://4.bp.blogspot.com/_qscTSezMB-E/ST1zTrlqa2I/AAAAAAAAAGo/lLpI2RSiIoQ/s200/grill+pan.jpg" alt="" id="BLOGGER_PHOTO_ID_5277501120303491938" border="0" /></a><br /><br /><span style="font-weight: bold;">Under $60</span><br /><a href="http://www.amazon.com/All-Clad-12-Inch-Round-Nonstick-Grille/dp/B00005AL8R/ref=pd_bbs_sr_8?ie=UTF8&s=home-garden&qid=1228606648&sr=8-8">Grill Pan 12-Inch Shallow Round Grill Pan</a> $54.95: I've been wanting one of these pans for awhile now. Great for searing steaks, fish and even <a href="http://en.wikipedia.org/wiki/Halloumi">halloumi</a>. Wrap it up with a jar of fig jam and a package of the cheese.<br /><br /><span style="font-weight: bold;">Under $100</span><br /><a href="http://www.dartagnan.com/item.asp?item=KITFGSAMP">D’Artagnan Foie Gras Sampler</a> $69.99: Want, Want, Want. It comes with Medallion of Duck Foie Gras with Black Truffles (6 oz.), 1 package of French Kisses (6 Armagnac-soaked prunes filled with creamy Duck Foie Gras),Terrine of Duck Foie Gras, Small (8 oz.), and 1 package of Organic Charcuterie Crackers. I've never had this package, but have tried many of their other products and have been pleased.<br /><br /><a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13485062">Immersion Blender</a> $59.99: I got one of these last Christmas from my brother Steve last year and it was my favorite gift. I will never ever have to puree soup in a blender. The attachments it comes with are also really handy, whisk and a mini-chopper for jobs that might be too small for your large food processor. I've been chopping up 2-3 heads of garlic and storing it in small jars in olive oil.<br /><br />Help me add to the list. What do you want for the holidays? Leave your wish in the comments section.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com2tag:blogger.com,1999:blog-28212941.post-57572078704975274552008-11-24T16:16:00.006-05:002008-11-24T20:06:01.961-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qscTSezMB-E/SStPZvSqt4I/AAAAAAAAAGQ/N2n-RS9Cj_Y/s1600-h/Baked+Maple+Pecan+Applesrotate.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_qscTSezMB-E/SStPZvSqt4I/AAAAAAAAAGQ/N2n-RS9Cj_Y/s320/Baked+Maple+Pecan+Applesrotate.jpg" alt="" id="BLOGGER_PHOTO_ID_5272395092377384834" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Baked Pecan Maple Apples</span><br />This recipe is for <a href="http://twitter.com/missmandymo13">Mandy</a>. I was trying to <a href="http://twitter.com/">Twitter </a>her instructions, but realized this recipe deserved it’s own blog post. In addition to it homey apple flavor, the brown sugar and pecan topping becomes unbelievably crunchy. I haven’t experimented with it yet, but have been considering drizzling them with a little molasses along with the maple syrup.<br /><br /><span style="font-weight: bold;">Ingredients: </span><br /><ul><li>Apples, cored and not peeled</li><li>Equal amounts brown sugar and chopped pecans, mixed</li><li>Maple syrup, for drizzling</li><li>Cinnamon</li><li>Little nutmeg</li></ul><br /><span style="font-weight: bold;">Directions:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_qscTSezMB-E/SSsipNp3CsI/AAAAAAAAAGA/6wZvrtfltc8/s1600-h/Cored+Apples+drizzled+with+Maple+Syrup.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_qscTSezMB-E/SSsipNp3CsI/AAAAAAAAAGA/6wZvrtfltc8/s200/Cored+Apples+drizzled+with+Maple+Syrup.jpg" alt="" id="BLOGGER_PHOTO_ID_5272345880202513090" border="0" /></a>Preheat oven to 350 degrees.<br />Slice off the top and bottom, to create a flat surface and place in a 2-4 inch deep baking dish.<br />Drizzle apples with maple syrup, then pack the core with pecan and brown sugar. Top with more of the sugar mixture, packing it on.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qscTSezMB-E/SSslSEJN5zI/AAAAAAAAAGI/S13XGO80dqM/s1600-h/Stuffed+with+Pecans+and+Brown+Sugar.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_qscTSezMB-E/SSslSEJN5zI/AAAAAAAAAGI/S13XGO80dqM/s200/Stuffed+with+Pecans+and+Brown+Sugar.jpg" alt="" id="BLOGGER_PHOTO_ID_5272348781047572274" border="0" /></a><br />Sprinkle with cinnamon and a little nutmeg.<br />Pour enough water to come up to about ½ an inch up the apples.<br />Bake in the lower part of the oven until quite soft, about an hour. Press the side of the apple to test.<br /><br /><span style="font-weight: bold;">Tips:</span><br />The apple you choose is key. Here’a <a href="http://www.asianonlinerecipes.com/cooking_guide/choosing-right-apple.php">link to choosing baking apples.</a><br />This is great served as a side dish during a turkey or ham dinner. It’s also a delicious served hot with vanilla ice cream.Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com0tag:blogger.com,1999:blog-28212941.post-74375025369072058502008-11-11T15:56:00.004-05:002008-11-11T16:16:53.202-05:00<span style="font-weight: bold;font-size:130%;" >Funny Old School Lunchroom Manners Film</span><br /><br /><a style="left: 0px ! important; top: 15px ! important;" title="Click here to block this object with Adblock Plus" class="abp-objtab-033824437280824604 visible ontop" href="http://www.archive.org/flow/FlowPlayerLight.swf?config=%7Bembedded%3Atrue%2CshowFullScreenButton%3Atrue%2CshowMuteVolumeButton%3Atrue%2CshowMenu%3Atrue%2CautoBuffering%3Atrue%2CautoPlay%3Afalse%2CinitialScale%3A%27fit%27%2CmenuItems%3A%5Bfalse%2Cfalse%2Cfalse%2Cfalse%2Ctrue%2Ctrue%2Cfalse%5D%2CusePlayOverlay%3Afalse%2CshowPlayListButtons%3Atrue%2CplayList%3A%5B%7Burl%3A%27lunchroom%5Fmanners%2Flunchroom%5Fmanners%5F512kb%2Emp4%27%7D%5D%2CcontrolBarGloss%3A%27high%27%2CshowVolumeSlider%3Atrue%2CbaseURL%3A%27http%3A%2F%2Fwww%2Earchive%2Eorg%2Fdownload%2F%27%2Cloop%3Afalse%2CcontrolBarBackgroundColor%3A%270x000000%27%7D"></a><embed src="http://www.archive.org/flow/FlowPlayerLight.swf?config=%7Bembedded%3Atrue%2CshowFullScreenButton%3Atrue%2CshowMuteVolumeButton%3Atrue%2CshowMenu%3Atrue%2CautoBuffering%3Atrue%2CautoPlay%3Afalse%2CinitialScale%3A%27fit%27%2CmenuItems%3A%5Bfalse%2Cfalse%2Cfalse%2Cfalse%2Ctrue%2Ctrue%2Cfalse%5D%2CusePlayOverlay%3Afalse%2CshowPlayListButtons%3Atrue%2CplayList%3A%5B%7Burl%3A%27lunchroom%5Fmanners%2Flunchroom%5Fmanners%5F512kb%2Emp4%27%7D%5D%2CcontrolBarGloss%3A%27high%27%2CshowVolumeSlider%3Atrue%2CbaseURL%3A%27http%3A%2F%2Fwww%2Earchive%2Eorg%2Fdownload%2F%27%2Cloop%3Afalse%2CcontrolBarBackgroundColor%3A%270x000000%27%7D" scale="noscale" bgcolor="111111" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" allownetworking="all" pluginspage="http://www.macromedia.com/go/getflashplayer" width="425" height="344"></embed><br />I stumbled on this video at <a href="http://www.archive.org/browse.php?field=subject&mediatype=movies&collection=avgeeks">Archive.org</a>. An amazing repository<span style="font-size:90;"> of free movies, films, and videos. This library contains thousands of digital movies which range from classic full-length films, to daily alternative news broadcasts, to videos of every genre uploaded by Archive users. Many of these movies are available for download. My favorites are the films made for schools in the 50's and 60's.<br />The best line is a narration moment is "Phil always enjoyed the lunch in the cafeteria. It tasted good and was good for him." Too bad that is no longer true.<br /></span>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com3tag:blogger.com,1999:blog-28212941.post-82922997524859516862008-11-07T15:46:00.003-05:002008-11-07T16:11:46.687-05:00<span style="font-weight: bold;">I Go Casserole Crazy in Brooklyn!</span><br /><a href="http://green-house.tv/">Eric Rochow of GardenFork.tv</a> and I trekked out to Williamsburgh to celebrate the publication of the new <a href="http://casserolecrazy.com/">cookbook Casserole Crazy </a>with the lovely author <a href="http://casserolecrazy.com/">Emily Farris</a>. We tasted her delicious casseroles, debated the merits of ramen and just generally food-geeked out at <a href="http://www.thebrooklynkitchen.com/">The Brooklyn Kitchen </a>(a totally kickass cooking goods store).<br /><a style="left: 0px ! important; top: 0px ! important;" title="Click here to block this object with Adblock Plus" class="abp-objtab-02920821747203657 visible ontop" href="http://blip.tv/play/AdjAYwA"></a><embed src="http://blip.tv/play/AdjAYwA" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed>Grace Piperhttp://www.blogger.com/profile/04135446943357264402noreply@blogger.com1