Earthly Epicurean

How to Make Perfect Pesto

2012-01-31T08:59:00.000-05:00

I love Kinfolk Magazine... and pesto. So imagine my delight when this beloved publication came out with a new video, artfully walking the viewer through making the perfect batch of proper Italian pesto (using the recipe from another one of my food-world favorites, Heidi Swanson of 101 Cookbooks).

Craving pasta with pesto - or, pesto in your morning omelette? Watch now.

Classic Pesto from Kinfolk on Vimeo.

A Healthy Super Bowl Snack: Garlic-Ginger Chicken Wings

2012-01-29T20:07:00.001-05:00

Super Bowl Sunday is next week. Unlike the past couple of years, I won't be in New York City (or Boston, for that matter) partaking in a darling friend's fabulous shindig with dip, chili, wings, and the such.

I'll be in snowy Utah, my two current main men (four-legged) on either side. Maybe some others. We'll see.

Anyways, there will likely be no braised chicken thighs and Marquis-Philips like last year, or margaritas, chips, queso, and guacamole-til-the-cows-come-home like the year prior. But wings? Perhaps. My way. Lighter, a bit less spicy, but not lacking in flavor. At ALL.

Forget the messy barbecue sauce, or hot and spicy Buffalo marinade. My go-to glaze when broiling chicken wings (or thighs, breasts, drumsticks...) is inspired by the cuisines of the Far West. Garlic for a kick, fresh ginger for a sweet note with tang, combined with a mixture of a neutral oil (such as grapeseed), soy or tamari sauce, and maple syrup.

While I simply combined all the ingredients in a bowl, it leaves bits of garlic and ginger (which I prefer). For a smoother glaze, purée the liquids together with the garlic and ginger before adding the chicken.

Indonesian-Inspired Chicken Wings

4 cloves garlic, finely minced

One 2 1/2-inch section fresh ginger, peeled and finely sliced

1/4 cup grapeseed oil or other neutral cooking oil

1/4 cup soy sauce, preferably wheat-free

1/4 cup maple syrup

1 3/4 pound chicken wings, split

In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well. Add the chicken wings and marinade for at least 4 hours or overnight.

Preheat the oven to 275 degrees. Place the wings, skin side down, in a glass baking pan and top with marinade. Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled.

Spoon remaining marinade in pan on top. Let them rest for 5-10 minutes. Serve.

Servings: 4

Dairy-free, Low-fat, Gluten-free

A Long Time Waiting: Simple Risotto

2012-01-22T22:20:00.000-05:00

Yes, I've been a little MIA. Between the holidays and a busy start to the new year, cooking and writing here has (sadly) taken a back seat to life. Hopefully that will change!

I've recently fallen back in love with risotto. A real Italian may be horrified with the approach I've taken (OK, using a little freedom when it comes to ingredient choice), though the outcome both tries was utterly delicious.

Adventure One: Last weekend, when visiting a dear friend and her husband in Boston, the plan was to make a wild mushroom risotto. It was only after we poured our second glass of St-Germain and Sauvignon Blanc (and emptied the bottle) did we realize we had no more white wine. Oops. Red would have to suffice. Thankfully, between the dried morels, morel broth, and button mushrooms (oh, and plenty of Parmigiano!), it was delicious. The perfect complement to a Rioja on a bitter, bitter cold winter night.

Adventure Two: The second adventure in risotto-making took place last night, on the Upper East Side. Two friends, a mad craving kale and butternut squash from the greenmarket, and a good bottle of California chardonnay. I proceeded to lead a brief cooking lesson in risotto 101 to my attentive "student." The outcome (made with a New Zealand sauvignon blanc) was delightful. And even more so the next night. Yes, leftovers with my beefalo!

Below is my simple risotto recipe. It's not an authentic risotto per se - but it's easy to remember and versatile when it comes to adding the flavoring of choice. So what's next for me? I'm looking forward to trying a beet risotto topped with lemon zest, poppy seeds, and creme fraiche. Or perhaps zucchini and caramelized onion. Feeling indulgent? Bacon and Parmigiano - a gluten-free, carbonara-inspired dish that satisfies a craving for comfort food.

Simple Risotto

1/4 cup olive oil
1 yellow onion, finely diced
3 small cloves garlic, minced
3 cups finely chopped vegetables (here I used 1 small butternut squash, and a bunch of dinosaur kale, finely chiffonaded)
3 cups arborio rice
2 cups white wine
Salt, to taste
4-5 cups chicken stock, warm, if necessary
1 cup Parmigiano-Reggiano
Pistachios or toasted pine nuts, for garnish

In a large Dutch oven or stock pot, heat olive oil over medium-high heat. Add onion and garlic and turn to medium. Cook until translucent, about 8 minutes. Add the vegetables (I added the squash. I'd rather have roasted it and waited until the rice had cooked halfway, when I added the vegetables) and cook until halfway tender.

Add the rice and cook until the outside each grain is translucent. Add one cup of white wine and cook, stirring continuously, until the liquid is absorbed. Add remaining wine and continue cooking and stirring. Season with a pinch of salt.

Once the liquid is absorbed, begin adding the stock, 1/2 cup at a time, stirring continuously, until the rice absorbs it. Continue until the rice is nearly al dente. Add any greens or cooked vegetables, and add any more stock, if needed. Once just done, add 1/2 cup Parmigiano-Reggiano and season to taste.

Serve immediately, garnished with remaining cheese and nuts, if desired.

Easy Peanut Butter Chocolate Chip Cookies

2011-12-20T22:47:00.000-05:00

Just in time for all that last-minute holiday baking. One of my favorite cookies made light and easy (and gluten-free).

Now, to say I love peanut butter is an understatement. Then combine the creamy, nutty goodness with melted chocolate, and it's like heaven on Earth.

There are so many peanut butter cookies out there — some crispy, others chewy, and yet more rich and dense. These are gluten-free, as there is no flour, as well as dairy-free. Better yet, they don't require any mixing equipment. Whip them up, bake them off, and then you have a light and airy treat in a matter of minutes.

Can't have peanuts? Swap in raw almond butter instead. It's just as good.

Easy Peanut Butter Chocolate Chip Cookies

1/2 cup sugar, plus more for rolling
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup peanut butter, or almond butter
3/4 cup chocolate chips

Preheat oven to 350 degrees.

Whisk together dry ingredients in a medium-sized bowl. Add the egg and beat well with a whisk to combine. Add the peanut butter and combine until smooth. Stir in chocolate chips.

Place about ¼ cup sugar on a plate. Roll dough into ¾-inch balls and then, placing extra sugar in a bowl, roll in the sugar to coat. Place on parchment-lined baking sheet and bake for 8 minutes, then allow to cool.

Makes: Thirty-two 2-inch cookies
Dairy-free, Gluten-free, Kid-friendly

Videos for Foodies, Done Easy

2011-12-18T11:54:00.002-05:00

I'm a huge fan of these "cooking" videos. Simple graphics, good music, and simple to follow.

I'm sharing two of my favorites - Mojitos, Chips & Salsa... and Apple Galette.

What do you think?

mojitos, chips, and salsa from rachelchew on Vimeo.

the apple galette from rachelchew on Vimeo.

Easy No-Bake Breakfast Cookie

2011-12-13T20:46:00.000-05:00

These aren't your mother's chocolate chip-laden, butter-rich, sweet, sugary, melt-in-your-mouth treats you might find at your local bakery or even Mrs. Fields. They are quick and easy to make, don't require any baking at all, taste great, and are good for you, too.

Once you master this basic recipe, begin experimenting, switching out the peanut butter for almond butter, adding in cocoa powder, even shredded coconut or diced mango, if you wish.

Easy No-Bake Breakfast Cookie

1 very ripe banana, mashed
2 tablespoons peanut butter
1 tablespoon coconut oil, plus more for greasing
2 tablespoons blackstrap molasses
1 tablespoon water
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
3 cups puffed brown rice cereal, such as Rice Krispies
1 cup roasted, salted almonds, chopped finely
1/2 cup dried cranberries

In a small saucepan, mash the banana together with the peanut butter to create a paste. Add the oil, molasses, water, vanilla, and cinnamon. Bring to a boil over high heat and then remove from heat, stirring until the mixture is smooth.

Line a baking sheet with coconut oil. Place the puffed rice in a bowl and combine with the almonds and dried cranberries. Pour the molasses mixture on top and stir to combine. Transfer to the prepared baking sheet and chill in the refrigerator overnight.

Cut into bars and serve.

Servings: 8

Makes: 16 small bars

The Best Steel-Cut Oatmeal

2011-12-11T20:18:00.000-05:00

On days like today, when the weather gets cold, nothing quite beats a hearty bowl of oatmeal. This is one of my favorite winter morning breakfasts (albeit a no-go now because of my sensitivity to oats).

Weekend days, when you have a bit more time to cook than that make, shower, eat, go routine more typical of a weekday morning, steel-cut oats are the way to go.

Begin with the basic recipe, below, adding in fruits like dried plums or cherries into the oatmeal while it cooks, along with flavorings like vanilla or almond extract, cinnamon, cardamom, etc. Garnish with toppings like salted, roasted almonds, toasted walnuts, or mixed salted nuts, sliced bananas - or sweetened coconut flakes.

Basic Oatmeal Recipe

1 tablespoon coconut oil

1/2 cup steel-cut oats

1 cup milk

1 cup water

Pinch of salt, to taste

Add oil to a pot and heat over medium until melted. Add oats and gently toast for about 2 minutes. Add milk and water, bring to a boil, then reduce to a simmer. Cover and cook until oats are tender, about 30-40 minutes or until the oats are al dente. Stir, cover, and let sit for 5 minutes.

Flavoring Ideas

Dried plums

Dried cherries

Dried cranberries

Salted mixed nuts

Roasted almonds

Toasted walnuts

Almond butter

Coconut flakes

Sliced banana

Mango chunks

Pine nuts

Blood Orange Spritzer

2011-12-04T16:48:00.000-05:00

When it comes to hosting family-friendly holiday parties, few think of offering alcoholic and non-alcoholic variations of the same drink. We developed this blood-orange flavored soda with children, and those who don't imbibe, in mind.

Inspired by the fresh flavors and vibrant colors of blood oranges, which appear in markets just before Christmas, and the unique shape of the red glass bottles of Solerno, this cocktail is simple to make, while the slightly sweet citrus flavor is both refreshing and satisfying.

Solerno is a clear Sicilian blood orange liqueur, made from whole blood orange fruit and essential oils. The bottle is a deep red, like the flesh of a blood orange, and takes on a unique design — the bottom features a punt (the indent on wine bottles) that resembles an orange juice strainer. Just looking at the bottle may make you thirsty for a cocktail.

While the recipe below is for an adult version, you can leave out the liqueur and substitute in sparkling water for a kid-friendly blood orange soda. No one will know the difference.

Blood Orange Soda

2 ounces Solerno liqueur

4 ounces fresh-squeezed blood orange juice

Sparkling water, for topping (for an alcho

Blood orange slice, for garnish

Place three ice cubes in a white wine glass. Add liqueur, then juice. Top with prosecco and serve with a slice of blood orange floating on top.

Makes 1 drink

Photo credit: Flickr/Brianna.Lehman

Homemade Restaurant-Style Pickled Ginger

2011-12-04T15:38:00.000-05:00

If you’re a fan of ginger, then you know about the sweet and mild flavor of the pink pickled ginger that accompanies your sushi. Pickled ginger is a flavor-packed treat that is simple to make and will last you a couple weeks.

This recipe is super-easy, so you can go from a knob of ginger to delicious pickled ginger in about 24 hours. Enjoy with sushi, seared tuna, or simply on its own.

Quick and Easy Restaurant-Style Pickled Ginger

1 1/2 cups ginger, sliced into thin strips

1/2 cup sugar

1 cup rice vinegar

1/2 teaspoon salt

Bring a large pot of water to a boil and add the ginger. Return to a boil and cook for 15 seconds. Immediately strain and set aside. In the same saucepan, combine the sugar, vinegar, and salt. Add the ginger and combine well. Bring the mixture to a boil, reduce heat to a simmer, and cook for 30 minutes, stirring occasionally to ensure the ginger is submerged. Set mixture aside and allow to cool.

Store ginger and liquid in tightly sealed jars and keep refrigerated for up to two weeks.

I Believe I Can Fly

2011-11-15T22:33:00.001-05:00

Words do not describe this snippet from a 40-minute documentary. Haven't you always wanted to tightrope between two buildings and cartwheel off mountains? Perhaps...

I Believe I can Fly ( flight of the frenchies). Trailer from sebastien montaz-rosset on Vimeo.

How to Have Lobster for Breakfast (or Easy Lobster Towers with Mango and Avocado

2011-11-06T22:35:00.000-05:00

A family friend once said the best way to eat healthy is to have a rainbow of colors on your plate. And, as we feast with our eyes just as much as with our bellies, this does matter when plating.

So, when I was lucky enough to get my paws on a whole lobster recently, I had to think beyond lobster cobb salads and lobster rolls, the sorts of things I now (with a recently found love for lobster) enjoy all summer long. What would add a complement of color to the rosy-tinged meat? Creamy avocado and summery-orange mangoes!

If you're lucky enough to get lobsters fresh from the boat, the still warm, just-cooked lobster meat needs little garnishing. They're great alone with lemon juice, warm drawn butter, or even mayo (if you're of that camp). But rather than serve my lobster meat in a hot dog bun, now that I'm gluten-free, I like it nearly alone.

This is great for a light lunch, or a fancy appetizer for a small dinner party. Or breakfast, even, as I did. Hey, when you can't do cereal or oatmeal, and you crave protein, what's the problem with a little lobster in the morning, too?

I recommend assembling this dish with a round ring mold, layering each ingredient before removing the ring. If you don't have a ring mold, however (like me), don't fret — the dish is still just as delicious layered free-form.

Lobster Timbales with Mango and Avocado

One 1 1/4-pound cooked lobster, meat removed and cut into bite-sized chunks
2 scallions, finely sliced, plus more for garnish, if desired
2 tablespoons extra-virgin olive oil
Salt, to taste
1 avocado, flesh cut into 1/2-inch chunks
1 mango, flesh finely diced

In a small bowl, combine lobster meat, scallions, and olive oil. Toss to coat. Season to taste with salt.

Using ring molds, layer ½ the avocado into the bottom, gently packing down the flesh. Then add ½ the mango, again packing gently. Top with ½ the lobster mixture. Carefully and gently remove the ring, if using, and garnish the timbale with scallions.

Repeat with the remaining ingredients. Serve at room temperature immediately.

Makes: 2 timbales
Total time: 15 minutes
Special Designations: Dairy-free, Gluten-free

VIDEO: Nature's Phenomenons

2011-11-06T08:24:00.000-05:00

I came across this video. She's off canoeing in Ireland on the River Shannon... (before I spoil it all)...

Murmuration from Sophie Windsor Clive on Vimeo.
A flight of the Starlings!

The Ultimate (Gluten-Free) Thanksgiving Planner

2011-11-05T09:38:00.000-04:00

The countdown has begun! I'm sitting here, surrounded by cookbooks, this morning, thinking about what sorts of gluten-free dishes I want to see on my family's Thanksgiving table. I'm using this fantastic planner - complete with a downloadable checklist of what I need to have!

There will be the turkey, again mine, but instead of a traditional roast bird, we're going to spatchcock it, removing the backbone to cut down on the cooking time. Agast because of the stuffing crime we're committing? It's OK - there will be no stuffing this year. Darn breadcrumbs...

Instead, we're amping up the butternut squash and sweet potatoes. Quinoa and brown rice will be a part of the table. Oh, and plenty of cranberry sauce, roasted brussels sprouts, and green beans.

Now, back to resume my gluten-free pecan pie recipe hunt... Have a delicious recipe? Share the link below!

Grandma's Meatloaf

2011-10-30T13:26:00.004-04:00

What is more comforting on a cool winter night than roasted fingerling potatoes and rosemary with a nice big slice of meatloaf? Not much.

This easy and utterly delicious recipe is inspired by a recipe of my grandmother's. While she grates her onions, so you can't detect the texture, I instead opted to sauté a finely diced onion and then combine it with fresh herbs for a new twist. You could cheat and top the meatloaf with ketchup, like many "easy" meatloaf recipes suggest, but the cloyingly sweet topping is nowhere near as delicious as a homemade topping.

Serve with those crisp-roasted potatoes and some roasted broccoli. Comfort food at its finest!

Easy Meatloaf

1 pound ground beef
1/3 cup breadcrumbs
2 tablespoons olive oil
1 large yellow onion, chopped fine
1 teaspoon salt
1/2 cup Italian parsley, finely chopped
One 8-ounce can pureed tomatoes
1 tablespoon apple cider vinegar
3 teaspoons Dijon mustard
1 tablespoon brown sugar

Preheat the oven to 350 degrees. In the same sauté pan, combine the tomatoes, vinegar, mustard, and sugar. Bring to a boil and cook until thickened, about 10 minutes.

Combine the ground beef and breadcrumbs in a medium bowl. Set aside. In a large sauté pan, heat the olive oil and add the onions. Sauté until translucent over high heat, about 5 minutes. Remove from the heat and add to beef. Season with salt and parsley. Mix well.

Press meat mixture into a loaf pan. Top with ½ cup sauce. Place in oven and bake 10 minutes.

After 10 minutes, baste with the juices and add ½ cup more sauce. Continue cooking for another 10 minutes and baste again. Cook for about 10 minutes longer. Remove from the oven and let cool 10 minutes. Cut into slices and serve with an additional spoonful of sauce.

Servings: 6
Makes: 1 loaf
Total time: 45 minutes

DIY Wedding Cakes?

2011-10-30T13:15:00.000-04:00

I was recently featured on The Daily Basics with a piece on whether or not to make your own wedding cake. Hey, it's a great way to save money, and add your own flair to your big day. And if you love to bake (and frost cakes, like me) it might be the right fit for you!

Check the story out here!

Broiled Salmon with Strawberry Sauce

2011-10-30T13:09:00.001-04:00

Making a healthy dinner doesn't have to take forever. Typically when I cook, it's once a week and I usually take on a challenge that will take me about 2-3 hours rather than 15-30 minutes. Those dishes will then last me through the week so all I have to do is come home, warm something up, pour a glass of wine, and manger!

Come summer though, I don't want to spend 4 hours cooking inside on a sunny Sunday (and I've also been away). So, I often have to come up with some quick-prep weeknight dinners. And broiling salmon, even when it's 90 (OK 101? Not so much), isn't bad (or won't set off my smoke alarm like broiling burgers does).

There is nothing I love more than a simply broiled salmon topped with a slightly sweet, slightly salty glaze. Yes, even in the winter. While I typically glaze my fillets with maple syrup and a bit of soy sauce, fresh strawberries cooked down with a bit of strawberry jam makes for a delicious topping that can be made in mere minutes.

Serve with a side salad or, as I did, with sautéed zucchini ribbons tossed in pesto.

Broiled Salmon with Strawberry Sauce
1 cup strawberries, trimmed and diced into 1/2-inch chunks

1/4 cup strawberry jam

2 salmon fillets, about 4 ounces each

Salt, for finishing

Fennel seeds, for finishing (optional)

Preheat broiler to high. Meanwhile, combine strawberries and jam. Cook either over high heat on stove top until the strawberries begin to break down or cook uncovered in microwave for 90 seconds. Set aside.

Place fillets in an oven-proof pan. Top each fillet with 2 tablespoons each of sauce. Season with salt and fennel seeds.

Broil about 1 inch away from element for 6-8 minutes, or until the fish is nearly cooked through. Serve immediately drizzled with more sauce.

Serves 2

Total time: 20 minutes

Roasted Tomato Chicken Salad: What to Do With the Last of the Summer Tomatoes

2011-10-30T13:08:00.000-04:00

I got my paws on the last of the heirloom tomatoes this past week. And what else to transport me back to a bit of summer goodness than a chicken salad like this.

Summer isn't summer without fresh cherry tomatoes of all colors picked still-warm from the sun from my family's garden. My favorite way to prepare them... Slowly roasting them with a sprinkle of salt in the oven. It's foolproof — if the tomatoes are a bit too watery, like they are this summer, roasting them concentrates all the flavor, adding a subtle textural element that is perfect in green salads, omelettes, or, as I've done here, in a chicken salad (or chicken salad sandwich).

Roasted Tomato Chicken Salad

2 boneless, skinless chicken breasts
1/2 cup chicken stock
1/4 cup sherry
3 cups cherry tomatoes
10 cloves garlic, peeled
Olive oil
Sea salt, to taste
1/4 cup mayonnaise, plus more if desired
4 cups arugula
Pitas, halved for stuffing (optional)

Preheat the oven to 350 degrees.

In an ovenproof baking dish, combine the chicken, stock, and sherry. Place on the top shelf of the oven and bake until chicken is just cooked through, about 40 minutes, flipping halfway through the cooking process. Remove the chicken from the oven, flip again, and let cool in the liquid.

Meanwhile, toss the tomatoes and garlic with just enough olive oil to coat the mixture, and season lightly with salt. Place the tomatoes on a Silpat-lined baking sheet and cook on the lower shelf in the oven. You can cook the tomatoes in the oven with the chicken. Bake for about 45 minutes, or until the tomatoes crack and begin to shrivel. Turn off the oven heat and leave the tray of tomatoes inside for 15 minutes, then remove.

Once the chicken has cooled, shred the chicken into bite-sized pieces with your hands. Toss the chicken in mayonnaise and season with salt. Add the tomatoes and stir together lightly. Place a scoop of the salad mix onto a bed of arugula tossed in more oil and serve. If desired, you can also stuff a halved pita with arugula and a cup of chicken salad.

Spicy Beef Summer Rolls

2011-10-23T15:03:00.000-04:00

I'll begin with a note - these are not accurate summer rolls in that they are filled with all the delicious ingredients you might find in a traditional summer roll. Nope. No fish sauce. Lots of chiles, but I've messed with the pure Thai origins, adding cumin to my ground beef (because I'm obsessed) and added a spicy red curry mayo as opposed to something salty like fish sauce to the filling. They're far from traditional, but warning: REALLY good.

After a long day at school or work, nothing beats a cool and refreshing summer roll to take the edge off. And why order some from your local Asian restaurant when you can make them at home?

I've paired a slightly spicy ground beef mixture with greens and a curried mayonnaise for layers of flavor, but once you have the wrapping technique down, the fun part of making these is experimenting. Try using fruits like mango and papaya inside or opt for shredded chicken tossed in a peanut sauce that is homemade or store-bought.

Spicy Beef Summer Rolls

1 pound ground beef

Ground cumin, to taste

Ground cayenne, to taste

1 fresh chile, thinly sliced (optional)

Salt, to taste

2 tablespoons mayonnaise

1 teaspoon red curry paste

1 package of 12-inch rice papers, for rolling*

Coleslaw mix or shredded lettuce, cabbage, and carrots, for stuffing

Chopped almonds (optional)

½ cup sweet chile sauce

2-3 tablespoons yuzu jam

Heat a large sauté pan over high heat. Add the ground beef. Add the cumin, cayenne, and chile, if desired. Season with salt. Cook until just seared through, about 3 minutes. Remove from heat.

In a small bowl, combine the mayonnaise and curry paste until well mixed.

Soak the rice papers in hot water for about 20 seconds, or until tender. Remove from water. Spread the rice papers with the mayonnaise mixture. Layer with lettuce or coleslaw mix, and almonds, if desired. Add 2 tablespoons of the beef mixture. Fold over the sides of the rice paper and roll up like a burrito. Repeat until all the beef has been used.

In a small bowl, combine the chile sauce and yuzu jam and set next to the rolls for dipping.

*Note: If you can't find 12-inch wrappers, any size will do. Just be sure to leave a 1-inch border for the 6-inch wrappers, and about a 2-inch border for larger wrappers to ensure the filling doesn't break through.

My (New) Morning Coffee

2011-10-22T09:59:00.000-04:00

It's one of the best ways to wake up in the morning. You curl your hands around the large mug, just properly sized to fit in your palms when you cup your hands together, warming your fingers around the bowl. The steam arising from the liquid's surface dances across your still bleary-eyed state. You close your eyes. Inhale. The rich, sweet, nutty, slightly chocolate-y, just a smudge of (dark) fruity, and undeniably coffee-y (and for me, a bit creamy). It's your morning cup o' Joe.

Where would we be without coffee?

Now, I'm not a coffee junkie. In fact, I really shouldn't be drinking it, according to Dr. D'Adamo. But I work hard, am active, and sometimes I just needed some added help to get out of bed in the morning. I take one mugful, in my large Gmunder Keramik cup from Austria, and savor it with half and half (guilty pleasure!) but more often vanilla almond milk. It's my one vice, aside from wine, and I abstain from it any and every other hour of the day, as it prevents me from sleeping otherwise. I've tried a bunch of brands out there, some "fresh" from my corner coffee shop, others from Italy. They smell fresh, or taste good, but I've found that sometimes there lacks a harmonious balance, a conversation at the least, from these sensory pleasures we derive from coffee...

'Til I recently re-met Peet.

Family members used to send my parents Peet's Coffee years ago, before I graduated college and was still uninitiated when it comes to the morning coffee habit. I recently re-discovered it, specifically Cafe Domingo and Cafe Solano, two new medium-bodied varietals from this artisanal roaster... and I've fallen in love. In one of two ways. Click here for a $3.00 coupon!

1. With Banana-Walnut Muffins

These moist muffins are delicious split in half and warmed in the toaster. Smear with a smidge of salted butter, if you wish. The rich, chocolate notes in the coffee complement the chocolate in the muffins, and bring out the nuttiness of the almond flour and walnuts. So simple, yet so satisfying when you are looking for a (relatively) healthy breakfast on the go.

2. With Pumpkin "Pancakes"

I've had a slew of pumpkin flesh to deal with recently - from soups, to pastas, and now... breakfast. Being gluten-free, I've had to be a little creative when making something sweet and delicious as an alternative to traditional pancakes. This is the thing, and when paired with a mug of Cafe Solano coffee, a bit fruity, with a hint of nut and sweet flower petals, the pumpkin really shines.

Disclosure for my dear readers. I received the Peet's coffee as a part of the Foodbuzz Tastemaker Program, not knowing how it would be received. All suggestions here are my own, free of outside influence.

Pumpkin Pancake

2011-10-22T04:52:00.000-04:00

I love pancakes. I can't deny it. But ever since going off gluten and dairy (oh, and corn - a once-essential ingredient in my pancakes, per my darling father), they have kind of cramped my style (dietary requirement??). 'Til now.

To say I've been drowning in pumpkins is an understatement. I had 5, until I roasted one for soup, glittered another, painted yet a third with chalkboard paint, made a fourth into pasta, and saved the last - a mini white one - for decorative purposes. So, what to do with three cups of pumpkin puree when you're sick of soup, can't handle any more pasta for the time being, and just want something comforting like the filling of a pie (save the crust, and effort)? Make pancakes, of course.

The first time I did this was a lazy Saturday morning. I had 9 miles in my future, and a raging sweet tooth. And a "carb" craving. Ha. Can't have carbs as I'm sure you can. But I was determined to make a pancake, and thank goodness I had fresh heirloom pumpkin puree, and eggs, in my fridge. I'll do it my way.

This is a most delicious gluten-free, dairy-free pancake recipe, with the sweetness of vanilla, almond milk, and cinnamon, just like a pie, but with a bit more substance (minus the blood sugar crash). I like eating this with warm, homemade applesauce, or sliced bananas, toasted walnuts, and maple syrup. Try it, then tell me what your combination du jour is!!!

Gluten-Free Pumpkin Pancakes

1/2 cup almond flour
1/2 teaspoon baking powder
1/2 cup cooked pumpkin flesh
1 egg
1/2 teaspoon vanilla
1 teaspoon grapeseed oil
Salt, to taste (I use a pinch)
1 teaspoon vanilla
1/2 teaspoon cinnamon

Combine flour and baking soda well. Add pumpkin. Stir in egg, vanilla, and oil. Season with salt, vanilla, and cinnamon. Set aside.

Heat a 9-inch cast-iron skilled to hot. Add 2 tablespoons grapeseed oil til shimmering. Pour in the batter, reduce to medium heat, and cook until the sides are set, about 8 minutes. Carefully flip and continue cooking for about 5 minutes.

Flip onto plate and serve with preferred garnishes, like warm applesauce, toasted coconut, roasted nuts, and a hearty drizzle of maple syrup. Enjoy.

Makes one large pancake, serving one.

Gluten-Free Banana Walnut Muffins

2011-10-22T03:52:00.000-04:00

In the morning, nothing quite satisfies like a muffin when you've got to grab breakfast on the run, for me at least. Yet most muffins are calorie-bombs, full of sugar, fat, and processed white flour, and completely devoid of protein for the most part.

When I went gluten-free, I initially feared my muffin days were over. Hard, for a muffin lover. Then I got to experimenting with a combination of almond and amaranth flours, both on my OK list. After mastering a simple gluten-free blueberry muffin recipe made with almond flour, next up on my list was something with bananas and walnuts, two of my favorite foods. The result is this recipe here, of course with the addition of chocolate chips, for good luck.

I like serving these with tea in the afternoon, or with my morning cappuccino.

Gluten-Free Banana Walnut Muffins

½ cups almond flour
½ cup amaranth flour
1 teaspoon baking soda
½ teaspoon salt
2 eggs
3 tablespoons grapeseed oil, plus more for greasing
3 tablespoons honey
1 teaspoon vanilla
2 large overly ripe bananas
2/3 cup walnuts, chopped
2/3 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees. In a small bowl, combine the flours, baking soda, and salt. Mix well with a fork and set aside.

In a large bowl, beat the eggs. Add the oil, honey, and vanilla. Whisk to combine. Pour the dry ingredients into the wet ingredients and combine. Add the banana and mix well again. Stir in the walnuts and chocolate chips.

Pour into a greased muffin tin, filling each cup no more than ¾ of the way. Bake for 18-23 minutes, or until the centers are just set and the muffins are golden around the edges.

Let cool 10-15 minutes and serve.

Makes 12 regular-sized muffins

Total time: 40 minutes

The Best Bite-Sized Appetizers and More Inspiration This Week

2011-10-15T13:29:00.000-04:00

It's been a busy two weeks with birthdays, weddings, and more.

This will be my last link love sharing, as I'll be doing all the rest on Pinterest - Click here to follow my boards. (And you'll get to see all the lovely things that inspire me visually yourself!) Enjoy.

Blossom party. Do you really need an excuse to celebrate with flowers?

Wow. Run a marathon, then give birth?

How make green tomatoes turn red. Yes, RED.

Cheese or font? I love this game.

The Obama's hosted yet another flawless dinner this week. And here are 8 more of the most elaborate White House State Dinners. I'm kind of jealous of Lady Di.

Entertain with Spanish tapas, at home, via the one and only David Tanis.

Is making the perfect pie an art? My mom and Fritz Knipschildt would agree.

Dive into the lavish balls and masked soirees in history, like Truman Capote's Black and White Ball - here!

Love this new blog all about color.

Though I am no vegan (I need my steak. Yes, need), this looks delis. A delightful vegan dinner party menu.

Monarch butterflies - will they meet a significant challenge when they head to the now drought-stricken, barren land that is Texas? Scientists says yes. But is this what this once endangered species needs? No.

Healthy and delicious - I'd add a significant bunch of chicken sausage to add a hearty touch, then serve with brown rice. I can't wait to make this!

LOVE this magazine, love this video. Take me to the Loire....

Roasted salmon, with a pomegranate glaze, and a crispy almond crust? Gluten-free, healthy, and OH so delicious!

I'm still kicking myself I didn't make this party (stupid meeting) with the one and only talented Darcy Miller and delightfully talented Peter Callahan whom I interviewed here.

ACG, when can we go?

Roasted beets are transformed into something a bit more savory and much more unforgettable thanks to Melissa Clark. Click for the recipe.

A great idea for stress-free entertaining, but there are so many more things to remember. Plan ahead, make a list, and cheat when you can - nothing is store-bought when dressed up.

Foodfolio - very cool. Check it out!

Very cute alternative to traditional invitations.

One of my favorite plates in New York State. Stone Barns!

Homemade almond butter, via Morocco. Oh, reminds me of the good stuff my youngest sister brought back. YUM.

One of my FAVORITE blogs, and she's making one of my favorite breads via the town where my alma mater is. It's the best cookbook ever - Bakery Lane Soup Bowl - and sadly out of print.

Looking forward to getting my paws on Melissa Clark's new cookbook.

Stylish ideas for menus (and invites) via A Subtle Revelry.

Homemade sweet potato chips? Delish. Thanks S and L!

Ahh! The delightful dinner party I went to last weekend hosted by the one and only Kelley. L. Moore.

My mom's Christmas present. Oops. Maybe… (Hopefully she's not reading this). It's Amanda Hesser-approved!

And if pumpkin gnocchi aren't enough for you right now, try these cookies. 'Cause everything is better with pumpkin!

Make your own vanilla extract. I was recently gifted two Sri Lankan beans, and I just might have to do this!

The Best Thing to Do With Pumpkin: Make Pasta (and Add Brown Butter)

2011-10-15T13:05:00.001-04:00

Living a gluten-free lifestyle isn't all that bad, until the time comes when you really have a craving for pumpkin ravioli. With a nutty brown butter. Real homemade pasta. Ha.

I've been inspired by pumpkins recently. I've got four in my apartment (one with stockings on it, one chalkboard painted-both found here), and another soon-to-be glittered... and then a white one), have made warm pumpkin "pudding" for breakfast, a pumpkin pancake (that I am devouring with walnuts and roasted grapes as I write this), pumpkin soup, and now this pasta.

Inspired by Roman-style gnocchi, this dish transforms sweet pumpkin purée into a delightful pasta dish that is best complemented by nutty brown butter and aromatic sage. The key here is to really cook the pumpkin so most of the moisture is released so you don't have to overdo it on the flour, losing the pumpkin flavor.

Gluten-Free Pumpkin Gnocchi
2 cups fresh pumpkin flesh, still warm*
2 eggs, beaten
3 teaspoons salt, plus more to taste
½ cup Parmesan, plus more to garnish
3 cups gluten-free flour, plus more as needed
1 teaspoon arrowroot starch (or cornstarch)
2 sticks butter
Salt
15 sage leaves
Spiced pumpkin seeds or walnuts, for garnish (optional)

In a large pot, combine the pumpkin, eggs, salt, and cheese and mix well over medium-low heat. In a separate bowl, combine the flour and starch and mix well. Immediately add the flour and starch mixture to the pot with the pumpkin, starting with 1 ½ cups, and continuously stirring while cooking over medium heat. Continue adding more until the mixture dries out a bit and comes together into a ball. Turn the dough out onto a floured work surface and knead it for about a minute or 2. Press into a rectangular shape, about ½-inch thick, and let it rest for about an hour to dry out a bit.

Once the dough has dried, cut into 1 ½-inch squares and set aside, lightly covered in flour so they don't stick.

In a large sauté pan, heat 1 stick butter with a pinch of salt and begin to brown it. Add half of the sage leaves and fry until crisp, about 1 minute. Remove the sage and add half the gnocchi. Spoon butter all around, cooking for 2 minutes per side, until just crisp. Remove from the heat and keep warm. Repeat the process with the remaining butter, sage, and gnocchi. Serve with Parmesan, a sprinkle of salt, and spiced pumpkin seeds or walnuts, if desired.

Serves 4
Total time: 4 hours
*Note: You can steam or roast the pumpkin.

25 Ways to Wear a Scarf (in 4 Minutes!)

2011-10-15T11:38:00.001-04:00

Brilliant. Need I say more?

What kind of scarf are you? I'm a Twist and Pull (and a Fake Knot)

Fig, Nut, and Cocoa Snack Balls

2011-10-10T22:04:00.001-04:00

aka Dairy-Free, Wheat-Free Delicious Balls of (Chocolate) Energy Deliciousness.

I've recently transitioned to a lifestyle with no dairy, no wheat, no corn (amongst a list of other foods like peanut butter, coffee, and eggplant... yikes). As the girl who would usually eat everything, sure I used to wake up lethargic or miserable-feeling at times, but little did I know that it was the gluten, sugar, and dairy. It took three days of juices to have a small aha moment -- and then this new transition.

I feel amazing -- and even more interesting, my cravings for chocolate and sugar have diminished (though when I'm tired, I crave rice, ricecakes, and almond butter. Whoa).

This past weekend was a crazy one -- from my first run (ok, jog/walk) in three months since injuring my hip, to kayaking, swimming, floating, and getting caught in a near-death experience in a massive thunderstorm -- but an unforgettable one. The epitome of summer in 36 hours. But in between our activities, I could have used a little sweet and nutty (chocolaty?!) pick me up. Yes, I resisted the brownies and ice cream and cookies (I didn't resist. I didn't want, honestly) but that craving came back to bite me this evening when making a no-cook recipe. Blame it on my light dinner and my 15-minute jog this am (yay!). Granola meets brownies meets peanut butter cups -- but with no added sugar, dairy, wheat. Could I do it? Yup.

These little balls of energy are easy to meet and even better to eat. You could make them with dates and peanuts or pistachios, but those are both on my no list. Figs are a favorite of mine, and they remind me of Fig Newtons (I just like the filling). Throw in some almond butter for protein and unsweetened cocoa powder for added antioxidant power and you've got a dessert your kids will love, don't require you to turn on the oven or any other appliance, and will satsify your hankering for something sweet.

Fruity, Nutty, Chocolaty Energy Balls

1 cup Calimyrna figs, moist and trimmed
1 cup almond butter, room temperature or warmed if possible
1 tablespoon cocoa powder
Salt, to taste
1 teaspoon olive oil, if needed
1 teaspoon agave syrup, if desired

In a Cuisinart, chop figs until finely diced. Add the almond butter and cocoa and blend well. Season with a pinch of salt, and add olive oil if you need the mixture to be more soft. Add optional agave. Blend well and chill. Roll 1 tablespoon-sized balls in between palms. Chill or freeze and serve.

Makes about 20-25 balls

Fresh from the Greenmarket: Creamless Mushroom Soup

2011-10-10T22:02:00.000-04:00

Most creamy mushroom soups have exactly that—cream—in them. In an effort to create a full-flavored, hearty soup that is both rich and creamy, without the addition of any wine, milk, or cream, I had to think carefully about the ingredients I was going to use.

It's been a little crazy around here, with birthdays (mine!) and weddings (family!). While I've been doing a bit of cooking, I've been eating out a bit more - thus no exciting recipes just yet. But, with a new computer and Photoshop suite, just you wait. Exciting things are in store...

In the meantime, enjoy one of my seasonal favorites, made with ingredients fresh from the farmers' market.

Choosing good-quality, flavorful, and fresh mushrooms at the market was key. I had very fragrant hen of the woods mushrooms to use, and the meaty texture helped give the soup body. Instead of wine, I bolstered the flavor with a bit of agave syrup and a dash of soy sauce. While I used chicken stock, for added flavor, you can use vegetable stock instead for a vegan/vegetarian soup. I also included a bit of flour as a thickener, but it is not necessary, so leave it out if you want a gluten-free dish.

Creamless Mushroom Soup

2 tablespoons olive oil

1 medium yellow onion, finely chopped

1 large carrot, finely diced

2 small garlic cloves, minced

8 ounces fresh shiitake mushrooms, chopped

7 ounces fresh cremini mushrooms, chopped

10 ounces fresh wild mushrooms, such as hen of the woods, oyster, or chanterelle

Salt

Freshly ground pepper

6 cups chicken stock

1 tablespoon flour, optional

2 teaspoons agave syrup, plus more to taste

2 teaspoons soy sauce, plus more to taste

Prosciutto, thinly sliced, for garnish, optional

Fresh baby spinach, in a chiffonade, optional

In a large saucepan over medium-high heat, add the olive oil. When shimmering, add the onion, carrot, and garlic. Sauté until translucent, about 8 minutes.

Add all the mushrooms and season with salt and pepper. Cook for 4 minutes, then add 1/2 cup chicken stock. Cook until the mushrooms are tender, about 6 minutes. Add the rest of the stock and the flour and bring the mixture to a boil. Reduce to a simmer and cook over low heat for 15-20 minutes, until the mushrooms are tender.

In a blender or with an immersion blender, purée the soup until smooth. Add the agave syrup and soy sauce and stir well. Add additional seasonings, to taste.

While hot, serve in bowls and garnish with prosciutto and spinach*, if desired. Serve immediately.

*Note: While I served the soup with a garnish of proscuitto and a spinach chiffonade; you could also try a dollop of sour cream, candied walnuts, and chives, or crisp bacon lardons and minced parsley.

Prep time: 20 minutes

Cook time: 30 minutes

Serves 4

Delicious Oyster Risotto

2011-10-02T21:17:00.003-04:00

For me, there are really only two ways I like my oysters: fried, like at Pearl Oyster Bar to go with my lobster roll; or atop a Caesar salad at Palmetto Café in Charleston, S.C. But last summer, I fell in love with oysters again, this time in a light yet filling seafood risotto.

There is only one way I like my oysters. Big, fat, juicy -- with a good dose of salt, thanks to these bivalves' salty sea home. Fanny Bay oysters are my choice weapon here. But I'll warn you: be patient when you're shucking. The shells are flaky and tender, but once you've conquered their muscle, the hard work really pays off.

Inspired by Oysters Rockefeller (shucked oysters topped with green herbs, breadcrumbs, and lots of melted butter, and then broiled), I created a rich-tasting alternative that really isn't all too rich — plus, it's not too seafood-y (for those who'd rather eat a steak than a lobster), and it's gluten-free.

Oyster Risotto

4 cups chicken stock

3 tablespoons butter

1 small yellow onion, finely diced

1 1/2 cups Arborio rice

1/2 cup white wine, such as Sauvignon Blanc

1/2 cup frozen spinach, defrosted and drained of excess moisture

24 fat and juicy oysters, such as Fanny Bay, scrubbed and shucked

Salt, to taste

1/4 cup finely grated Parmigiano-Reggiano (optional)

Basil or dill, for garnish

In a small pot, bring the chicken stock to a boil, then lower the heat to keep the stock warm.

Heat the butter in a large saucepan until bubbly. Add the onion and sauté until translucent. Add the rice and cook until the outer edge of each grain is translucent, stirring constantly for about 5 minutes. Add the wine and cook over medium heat until fully absorbed, stirring constantly.

Begin adding the warm stock in ½ cup portions, and stir until all the liquid is absorbed. Slowly incorporating the liquid and constantly stirring ensures that the starch from each grain of rice is released into the mixture, resulting in a creamy, butter-like risotto. Continue to add the stock until the rice is fully cooked and has reached a creamy consistency. Add the spinach and continue to cook, stirring constantly for 1 minute. Add the oysters and a pinch of salt. Cook for 2 minutes then add the Parmigiano.

Serve immediately with a pinch of dill or basil, for garnish.

Cherry-Cinnamon Applesauce

2011-10-02T21:10:00.002-04:00

As a young child, my first word, before "mom,""dad," or even "dog," was "apple." I had a thingfor apple juice, or "appie juice," as I called it, and this passionfor apples has followed me as I've grown up.

For some, macaroni and cheese or shepherd's pie is considered to be comfort food. Not for me — applesauce is myfood fix of choice.

Served alone, still warm, with a garnish of cinnamon, is myfavorite way to enjoy this seasonal treat. But, I've served it atop a scoop ofvanilla ice cream, garnished with oatmeal cookie crumbs for an impromptu fruitcrisp, even layering it in cookie bars and pies — or with a healthy scoop ofmelted peanut butter.

While I left the skin on for added texture, it isn'trequired.

Cherry-Cinnamon Applesauce

10 small apples, such as McIntosh or Cortland, cored andchopped into 1-inch chunks

1/2 cup dried cherries

1/2 teaspoon cinnamon

1/2 teaspoon sugar

In a large saucepan, combine the apple chunks, and coverwith a lid. Cook over medium-high heat for 5 minutes. Remove the lid and givethe apples a stir with a spatula, making sure to press down any uncooked chunkstowards the bottom. Replace the lid, and cook for another 5 minutes. Stiragain, repeating for another 5-10 minutes until the apples begin to break down.Then, reduce heat to a simmer, and cook 8-10 minutes more, with the lid on,until all of the apples have broken down.

Add the cherries, cinnamon, and sugar, adding more ifnecessary. Remove the pan from heat and let sit for about 10 minutes to givethe cherries a chance to rehydrate. Serve warm.

What I've Been Reading: October 2, 2011

2011-10-02T21:00:00.000-04:00

Looking to start October with a clean start? Join in for theOctober Unprocessed 2011 Challenge.

Ah, why my 7 mile run turned into a 9 miler on Saturday. At least I made it to my dinner party on time!

What local delicacies to seek out and enjoy when travelingabroad.

Age andRunning: What one has to do with the other.

Yummy new breakfast idea! Quinoa, meet almond milk, fruit, and nuts. My new gluten-free, dairy-free, hearty, warm breakfast alternative.

What I'll be doing to rebuild my shoulder I hurt back inDecember - well, that and InForm.

How do you sleep in coach - or, do you sleep? The Times investigates (then please share a comment below to let me know what your secret is).

Wow. This diagnosis is interesting andamazing: People investigate one's mysterious illness.

Can Twitter track human mood changes? How our tweets reveal an inside look into our inner psyche.

Fresh burrata, from Vermont? I love Maplebrook - makes me wish I could eat dairyagain!

Stone fruit and crispy chicken skin? Yum! Yum!

I've been craving pasta, especially with a kick - can't wait to try Lisa's recipe!

I love this book already - and can't wait to make the minimargs!

For 20 years, Murray's Cheese Shop in the Village hastempted us with cheeses in its windows on Bleecker Street - this month, theiropening their five subterranean caves for exclusive tastings. Anyone want to goon the28th?

These remind me of my birthday zuckertuten!

Looking for a reason to party? Host a pancake breakfast party!

A Thought

2011-09-27T22:44:00.003-04:00

Wild Geese by Mary Oliver

You do not have to be good. 

You do not have to walk on yourknees

 For a hundred miles through the desert, repenting. 

You only have to letthe soft animal of your body

 love what it loves.

 Tell me about your despair,yours, and I will tell you mine. 

Meanwhile the world goes on. 

Meanwhile the sunand the clear pebbles of the rain 

are moving across the landscapes,

 over theprairies and the deep trees,

the mountains and the rivers. 

Meanwhile the wildgeese, high in the clean blue air, 

are heading home again. 

Whoever you are, nomatter how lonely, 

the world offers itself to your imagination, 

calls to youlike the wild geese, harsh and exciting --  over and over

announcing yourplace 

in the family of things.

Quick and Easy Dinner: Seared Paillards with Cherry Sauce

2011-09-25T20:47:00.000-04:00

When you only have 20 minutes to spare and three hungry mouths to feed, more often than not a parent will pull something not-so-nutritious out of the freezer — or opt for takeout. But it doesn't have to take tons of time or money to serve your family a nutritious and delicious dinner.

Inspired by a dish I had in Austria, where tender veal cutlets were seared and then doused in a rich, berry pan sauce, this healthy dinner takes only minutes to prepare and is full of delightful flavors that won't have you reaching into the freezer for ice cream later.In an effort to save money, I've opted for chicken cutlets here. But if you're willing to lay down some extra bucks, opt for thin paillards of veal, and then add an extra oomph of flavor to the sauce with a tablespoon of dark berry jam, balsamic vinegar, and a couple of tablespoons of dark dried fruits. Oh, and you'll need a lovely loaf of pain de campagne to mop up all the juices, believe me.

Total cost: $9.26

Seared Paillards with Cherry Sauce and Broccoli

2 heads broccoli, cut into spears ($1.99)
Olive oil3/4 pound chicken cutlets ($4.28)
Salt, to taste
One 10-ounce bag frozen cherries or blueberries, defrosted ($2.99)

Fill a saucepan with water until it comes up just under a steamer basket. Add the broccoli and top with the lid. Bring to a boil over high heat and cook for about 5 minutes, or until a knife cuts through stems smoothly.

Meanwhile, heat the olive oil in a sauté pan. Season cutlets on both sides with salt and cook over medium-high heat, until golden, about 4 minutes per side.

Remove the chicken and add the frozen berries. Bring the fruit to a boil and stir well to mash the fruit. Reduce until thickened.Plate the chicken and broccoli and top with the fruit sauce. Serve immediately.

Weekends, Vacations, and What I'm Reading: September 23, 2011

2011-09-23T20:31:00.000-04:00

It's going to be a quiet weekend this weekend. Well, not for me, really. But here, at least. I'm taking two days off to escape work, the world, and the pace of everyday life to hopefully kick this cold I've been flirting with for the past month, catch up on some must-needed sleep, and to spend some quality time with five of my dear girlfriends in one of my favorite places on earth - with two four-legged friends, too.

While there just might be some experimenting in the kitchen (drumroll, my first real attempt at gluten-free baking, as pancakes don't count....!!!), you will have to certainly wait until Sunday for some mouthwatering photographs.

In the meantime, I'll be sharing some of the favorite posts and news I've been reading this week. From vodka-infused cherry tomatoes, straight from the garden, to a hearty and healthy alternative to Caesar Salad, to my favorite news: Providence, R.I. is one of the top three cities in the U.S. for dining out (if you haven't already been, run, don't walk to PVD. Check out New Rivers, La Laiterie, Olga's, Seven Stars Bakery, and pick up cheese for a picnic at Farmstead and pasta from Venda Ravioli. Oh, and don't forget ANYTHING on the menu at Al Forno). Yay Lil Rhody!!!!

Without further ado - read the below, or check out what's inspiring me here at Pinterest.

One of my favorite foods - and it's an aphrodisiac! A bit ofhistory - and inspiration on how to use figs in cooking. Here are some moreideas (my blog).

OW OW!! Providence topped NYC and came in third to San Fran (and NewOrleans, well, eh). YIPPEEE!!! It's the best small city on the East Coast for good food.

Warning Middlebury grads in the New York Tri-State area: American Flatbread!! And Sarabeth's in Tribeca

One of my favorite home decor and design shops in NYC has started their own blog.Check it out!

I am, but I'mnot... Dining out when you have food allergies.

What to do with the beginning of the winter greens. Dinner tonight for KO and I? Topped with a poached egg ortwo... and some gluten-free croutons - or Flaxers

Such a cute party idea. But the key takeaway here?CHOCOLATE-COVERED BACON.

I'm going to have to make one of these to wear to anupcoming wedding, along with my chic DVF dress, and my patent Louboutins, ofcourse!

I'm not a vegan by any means (this girl loves a good steak),but this site is cute and witty with fun illustrations.

Just when you thought that vodka and tomatoes were only forBloody Marys. Nope, not anymore.

Lisa is a doll, and when served with a variety of dippingsalts, these are addictive and delicious. Oh, and gluten-free!

Yumminess. While I can't do bulgur wheat, this hearty and healthy salad would bedelicious with quinoa, brown rice, or millet

If you love Spinach and Artichoke Dip, you haven't liveduntil you've had a slice of this. Preferably straight from the oven at the Chelseashop, taken up to the High Line and eaten sitting amongst the greenery. Butwhen not in NYC, this willdo.

HOLY MOLY YUMMINESS. Just when I thought I was going to haveto get over my cravings for onion rings. Brown rice flour works, but it's notthe same. Enter potato chips and no hot oil.

AG, you know who you are. When can we go? A hot new wine bar in Stamford, CT.

I love Heidi's blog, and nothing is more delicious andseasonally satisfying than maple syrup or brown sugar, toasted nuts, androsemary when the weather turns chilly? I'll try making these as a pre-cocktail hour snack this weekend, perhaps?

The Perfect Fall Salad: Spinach with Roasted Grapes and Spiced Almonds

2011-09-17T19:16:00.000-04:00

For me, nothing says fall more than a hearty salad filledwith gently roasted sweet onions and deep red fruits like grapes or apples,garnished with a light dressing of oil and vinegar, and a scattering ofspicy-sweet roasted almonds. It's something I've turned to year-round, optingfor roasted figs or apples when grapes aren't widely available.

I find that the best way to finish this dish is with adrizzle of syrupy balsamic vinegar, which is hard to find in the U.S. I swearby this product sold at O & Co., but an apple cider reduction works well, too. Simplybring 3 cups of cider to a boil, then reduce it over medium-low heat until itcoats the back of a spoon, about 30 minutes.

Fall Spinach Salad with Spiced Nuts

3 large yellow onions, thinly sliced

3 tablespoons olive oil, plus more for drizzling

1 teaspoon balsamic vinegar, for the onions

Salt, to taste

1/4 teaspoon cayenne

1/4 teaspoon ground cumin

1/4 teaspoon curry powder

1/4 teaspoon cinnamon sugar

3/4 cup roasted unsalted almonds

3 cups organic red grapes, rinsed and drained

One 4-ounce box baby spinach

Good-quality balsamic vinegar (see above)

Preheat oven to 375 degrees.

Toss the onions, 2 tablespoons oil, and 1 teaspoon vinegartogether on a lined cookie sheet. Roast for about 35 minutes, tossing halfwaythrough, until the onions are tender. Set aside.

While the onions roast, combine the spices together in alarge bowl (one that will be able to fit the spinach). Add the nuts and 1tablespoon olive oil. Toss well and pour into a small baking dish. Roast in theoven for about 10 minutes.

In another medium-sized baking dish, toss together grapeswith a small drizzle of oil. Roast until the skins just burst, about 20minutes. Set aside.

In the same bowl you tossed the nuts in, add in the spinach.Toss together with grapes. Toss well, add a drizzle of olive oil, and season totaste. Plate salad onto 4 plates. Garnish with onions and divide nuts equallyamongst all 4 plates. Garnish with a drizzle of good balsamic vinegar. Serve.

What I've Been Reading: September 17, 2011

2011-09-17T17:45:00.000-04:00

I'm obsessed with Kinfolk Magazine, and last week Imentioned Styled. But have you checked out Fathom Away (a travel diary-blog)and Matchbook Magazine yet? Simple, elegant style, and delightfullyinteresting reads!

One of my favorite authors describes Irene's devastation inmy hometown. It wasn't the water or the wind. It was the spray. Spraying salt.Spraying sand. Bringing autumn all too soon.

A dear friend and college classmate's sister has opened up a bakery in VT. Oh, makes me miss the Green MountainState!

If you love to bake, this is essential. Read: ESSENTIAL(along with Rose Levy Beranbaum's The CakeBible). It'll change your life!

Blue Bottle, baby! A little bit of the Bay Area to keep me company in the big concretejungle.

Simple yet easy, and delightfully delicious. It reminds meof summer camp at Waveny House, so many yearsago. I want to try it with fresh cream from a cow.

Do this while it's stillwarm!

Classie is a force to be reckoned with in upper Manhattan -she's a go-to teacher and resource in one of NYRP's beloved community gardens,and makes one mean salsa!

A laugh a day will keep the doctor away - and keep you fromreaching for the aspirin?

Oh, the picture of Italy here sent me back to two summersago. And this recipe for an almond tart got me hooked. Read this inspirationaland well-done blog! Oh, and she's a girl after my own heart, minimizing grains, and eliminatingdairy and gluten.Wee!!!

Just another reason to visit my darling friend TMT inCalifornia! Inspiring and stylish.

My latest gluten-free recipe site obsession. How delicious does that cake look? K, M, M, N, and L, get ready. Who's baking nextweekend?!!

Brilliant. Because when you cook burgers or curry in a smallapartment, it does leave a lastingodor!

The art of stacking dishes on a hostess' tray. Yes, thereis an art to it!

From bruises to bumps, sore muscles to general aches, I'vebeen swearing by this stuff forYEARS!!!

Oh, that chimichurri looks soooogood. Reminds me of Barcelona Stamford's steak. Hmmm... I wonder what's for dinner next weekend.

What I've Been Reading: September 10, 2011

2011-09-11T17:47:00.000-04:00

It's been a week of catching up with family, cleaning my apartment, and catching up on all that I've bookmarked over the past two months.

1. A Glass of Wine a Day Keeps the Doc Away

I shouldn't feel guilty when I come home, open that bottle of Marquis-Phillips on the counter, and pour myself a lovely glass of red wine - especially as it's now thought to keep the doctor away (OK, I'm no middle age woman, but still...)

2. A Smart Secret for Roasting Chicken

I'm a fan of starting the bird breast-side down at first, but assuming you've got a decent oven-safe fry pan or skillet (and a good oven mitt), do as Mark Bittman does and start the bird in a blazing hot frypan.

3. Vegetable Gardening is on the Rise

It's not only good for your purse, but it's spending a couple of hours getting lost in the dirt, I think, is good for our over-programmed minds, too.

4. Save Summer - In a Jar

My raspberry jam-making traditions were cancelled this year by Irene. Argh! But I may just make this in two weeks to go with some gluten-free muffins when entertaining weekend guests. What do you think?

5. Pomegranate Molasses

Yep, you heard me right. I agree with Melissa Clark on this one - they're one of my favorite condiments. I'm a fan of it in muhammara (I tested this recipe), but here it's used to glaze chicken. Try it tonight!

6. Barcelona Wine Bar's Latest Addition

I may no longer be a CT resident, but you can't take my love for Barcelona away from the girl. Now, I wonder if Bartaco is serving up some gluten-free goodies to tempt me...

7. A Colorful Way to Get Your Five-a-Day

Stir fries are not just healthy, they're easy to make, delicious, and nutritious, too.

8. Rescue Cat

A lovely, 9/11 tale of how once-homeless (?) cat not only found a home that sunny Tuesday morning.

9. A Nutty Way to End the Day

Gluten-free, grain-free, dairy-free - and with a handful of chocolate chips, these are the best way to reward yourself at the end of the day (though I'm thinking they'd be delish pre-am run!)

10. Just What Sundays Should be For

Ohhhh... This is may be the only (OK, no there are two - pizza!) reason why I miss gluten. Sweet, sticky, yeasted sticky buns.

11. What to Do with Elderberries

They're not just used for making my favorite liqueur (St-Germain) or the best cold remedy ever (Roots Remedies). Why not make a deep berry jam with them, too?

12. A Gluten-Free Alternative

Robert Steinberg's rich chocolaty brownies are one of my favorites. He adapted a recipe from Maida Heatter, and he's published a recipe with the one and only John Scharffenberger (yeah, of chocolate fame - they were co-founders). Even Alice Medrich has adapted his supernaturally amazing treats to suit her needs. So no wonder I got all excited when I spotted this recipe over at David Leibovitz's blog. Now, I just need a non-corn alternative to cornstarch.

13. Stylish and Oh So Cool

Click through this to check it out.

14. Roasted Grapes on Toast

Now, I might have to swap out the ricotta for quark or Buffalo mozzarella, and my handy-dandy gluten-free almond-rice bread instead, but don't those grapes look delish?

Quick and Easy Quinoa Salad (Perfect for Tailgates)

2011-09-10T21:31:00.001-04:00

When packing up a meal for a picnic, tailgate, or even a potluck at a friend's house, nothing beats hearty grain-based salads that can be made in advance — and this quinoa salad is a new favorite.

Inspired by a dish a family friend made where she covered the quinoa with a layer of kale and salted pumpkin seeds, I decided to stir the greens into the quinoa so each bite was full of flavors. Mango adds a sweet and tropical bite, and I garnished the dish with roasted almonds for a buttery, salty finish.

Mango-Kale Quinoa Salad

1 1/2 cups quinoa

1 cup mango nectar

1 1/4 cups water

Salt, to taste

1 bunch kale, ribs removed and leaves finely chopped

1 mango, peeled and flesh finely diced

2 cups roasted salted almonds, chopped if desired

In a large saucepan, combine the quinoa, nectar, and water. Season with a pinch of salt and bring to a boil. Once boiling, reduce to a simmer and cook until nearly all the liquid has evaporated and quinoa is cooked, stirring every 3-5 minutes. Set aside.

In a large bowl, combine the kale and mango. Fluff the cooked quinoa with a fork then add it to the bowl. Season with salt and stir well. Let the salad sit for about 5-10 minutes to allow the kale to wilt a bit. Check for seasoning and add a bit more nectar, if desired.

Add the almonds to the salad as a garnish or stir them in, whichever you prefer.

The Last of Summer Raspberries

2011-09-10T21:29:00.000-04:00

When the weather gets too hot to cook, a refreshing and light fruit salad is just the thing to serve. I love wedges of Crenshaw melon with prosciutto and mint, maybe a drizzle of balsamico or feta. Fresh figs alone, maybe with some Swiss or goat cheese. Any fresh strawberries with ricotta and basil? Yum. And don't forget everyone's favorite: Raspberries. Served with leftover grilled chicken, atop Greek yogurt for breakfast — or as I did, served simply alone with shaved Parmigiano and a slice of toasted bread, this salad below is just the thing to serve for summer.

Yet, sadly, my raspberry dreams were thwarted by Irene this year. After a weekend of wind and more wind, my favorite local raspberry patch, Four Town Farm, lost it's bumper raspberry harvest. I guess I'll have to wait til next year for more raspberry jam. And in the mean time, store-bought and frozen will have to do.

Hearty Raspberry Fruit Salad

I used to eat this over yogurt or ricotta - now that I'm dairy-free, simply plain or over cooked rice will do.

5 ounces raspberries

2 large sprigs of mint, leaves removed and cut into a fine chiffonade

¼ cup chopped roasted almonds

Shavings of Parmigiano-Reggiano, for serving (optional)

Toasted bread (optional)

Place raspberries in a bowl and gently combine with mint and almonds. Divide between 2 plates and garnish with optional Parmigiano. Serve with toasted bread, if desired.

Serves 2

What to Do with Fresh Summer Corn: Add Basil!

2011-09-10T21:24:00.001-04:00

For me, nothing says summer more than a fresh ear of corn, picked that morning out of a field in Rhode Island, simply steamed and smeared with a pat of butter. But sometimes that age-old favorite gets dull — or maybe your corn isn't as sweet as you'd like it to be. When that happens, I often turn to flavorful compound butters to add a bit more pizzazz to my cob. OK, well used to. I can’t eat corn anymore. But that’s a story for another time.

The beauty of this recipe is that it can work for both steamed corn and also sautéed corn. Maybe you've got a kid who has braces, or can't stand the little pieces of corn eating the kernels off the cob results in, or (like me) you're lacking a big stockpot or sauté pan for steaming. Whatever method you choose, your dish will be delicious — just as long as your corn is fresh.

Not a fan of pesto? No worries! Here are some more flavorful additions that you can play around with. My one piece of advice is to taste, taste, taste. Everyone’s flavor preferences are different and depending on whether your corn is warm or cold, how much added flavor and seasoning you find necessary will vary with the temperature of your foundational ingredient.

- Lime, salt, chili powder

- Lemon, mint chiffonade

- Honey and butter (and a bit of truffle if you have it)

- Chopped red onion and diced pimento or roasted red pepper

Fresh Corn Salad with Pesto Butter

2 ears fresh sweet corn, husked

3 tablespoons butter, at room temperature

3 tablespoons fresh basil pesto

Salt, to taste

Fresh basil leaves, cut in a chiffonade, for garnish

Add about 1 inch of water to a stockpot and bring it to a boil over high heat. Once boiling, add the corn and cook until the kernels are tender and fragrant, about 2-3 minutes.*

Meanwhile, mix together the butter and pesto to combine. Place in a small bowl and chill.

At the table, slather your corn with the pesto butter (you can use a knife; I like to serve small 1 ½-inch squares of bread as a vehicle for applying the butter) and enjoy with a sprinkle of salt and fresh basil chiffonade.

Serves 2

*Note: If you can't eat the corn on the cob, you can steam it then cut it off with a knife. Simply place the cob on its side and slice off kernels in strips. Alternatively, you can sauté the raw kernels sliced off the cob in a sauté pan with a little plain butter, tossing the kernels with pesto butter, salt, and fresh basil just before serving.

Elizabeth Gilbert on Creativity

2011-09-02T23:16:00.002-04:00

It’s been all too long since I really posted. For some, summer is a slower time, with opportunities to enjoy cocktails at sunset with friends, and opportunities where you can escape on weekends – I mean really escape – and be transported to another time and place where the only thing that matters is when the sun sets and when high tide is. Then I got a link to this talk by Eat, Pray, Love author Elizabeth Gilbert where all of a sudden, I had this moment of clarity.

Gilbert talks about creativity and its source in this video. She describes how one can't make creativity. You can't force it and you can't muster it up from inside. No, creativity is like a house elf. Like Dobby, from Harry Potter. When the timing is right, s/he will come and visit (and hopefully stay a while). To say this hit home for me is an understatement; I had to share it with you!!

This summer really hasn't been a time to disconnect; to lose myself in nature, for a myriad of reasons. Sure, I’ve gotten away, but with a jam-packed agenda and save for one weekend (pictured) no real chance to just sit there and just be. The most recent adrenaline-fueler was Hurricane Irene, which oddly for me had me waking in fits and starts at all hours of the night and kept my heart racing for the better part of the day. No real need for caffeine when you’ve got a hurricane bearing down on you!

But amidst those mere two days without power (and I can say that, since I have a couple of dear friends who still don’t have power now nearly 6 days later), I was reminded of maybe why Irene happened to come and share her presence just then – to remind me to disconnect.

So for a short time, that’s what I did in an effort to recharge my batteries. I spent the day of the storm frolicking about in roaring winds and capturing the house-sized waves on the camera. I went on a long bike ride, checking out all the surf spots in town (pre-Irene) to see who was out on their longboards and the curve of the rollers. I even awoke bright an early Monday morning, to a cloudless sky and a crisp 60 degrees to survey the storm damage on my morning run. Even though I was dog-tired, something inside me brought lightness to my step.

So my words for you this weekend? Do the same. Disconnect. Leave work and worries behind. Sit and watch the clouds float by; look at the way the wind ruffles blades of grass. Watch the raindrops fall. Live moment to moment and do what you only really want to do in your core. You just might find yourself moving to a place where there is room for creativity and inspiration to come, visit, and perhaps, stay a while.

My Hurricane Playlist

2011-08-27T09:22:00.000-04:00

I've left my half-evacuated neighborhood in NYC (especially since the subways are down and the bridges will close. I'll be super-stranded) to ride out the storm in coastal Rhode Island. Will it be better? Not sure as we're expecting a big storm surge. But at least I'll have a generator so there will be good tunes.

Here's what I'll be listening to. What's on your playlist?

I Will Survive - Gloria Gaynor

Waiting Under the Waves - Kris Delhorst

Bad Moon Rising - Creedence Clearwater Revival

Rock You Like a Hurricane - Bob Dylan

Storm Warning - Bonnie Raitt

Goodnight, Irene - Lead Belly

No Rain - Blind Melon

Shelter From The Storm - Bob Dylan

Inspiration for the Week

2011-08-17T20:47:00.004-04:00

One of my favorite Brooklyn designers, whose flowers I love (and front step, near me, I admire)

It's just the thing you should be making (aside from raspberry jam) this time of year.

This reminds me of my grandmother and is just what I want to set the table with when I celebrate my upcoming birthday under a giant oak in my family's field, seaside. (Well, the whole set. Each different piece takes you to a different part of the landscape, like a landscape plan come to life.)

And I'll need these to set the table, along with my favorite raffia placemats. Well, maybe just the weathered teak, for a more rustic look (what do you think).

Oh, and I'll need these to hang from the branches high above.

And no proper powder room is complete without one of these, in Tuberose. Believe me!

What's inspiring you this week? Check out more of what inspires me here.

Almond Pancake (Gluten- and Dairy-Free)

2011-08-14T15:14:00.002-04:00

Ever since I’ve gone off gluten, dairy, and corn, I’ve been pretty happy with my brown rice, rice cakes, lots of meat and chicken sausages – and of course, plenty of fruits and vegetables. But this morning, maybe because of the dreary weather outside, I had a serious craving for pancakes. Which for me, is pretty rare. A hot pancake, scented with almonds, vanilla, cardamom, and cinnamon. And a topping of warmed strawberries, sliced plums. Yum. And easy for the average Joe. But minus wheat, corn, and dairy for me meant off to the kitchen for some experimenting!

I’ve got a stash of amaranth and almond flours in my fridge. Amaranth is very dry - unlike moist almond flour which is essentially ground almonds - so I knew the two would need to be used together. Plus, the sweetness of the almond flour would be a nice balance to the super-nutty taste of amaranth. At first, I didn’t like the flavor of the batter (it’s not mild like white flour), and realizing I hadn’t put any sugar in it yet, I added some spices, vanilla sugar, and a dash of almond and vanilla extracts. Oh, and the last tablespoon of my flaked coconut that has been sitting in my pantry for a while (I’m not supposed to really have it – but once in a while I’ll indulge. It’s SO good). As I had about a cup of batter – fine for one – I considered making one large pancake, and then a mixture of fruits, syrup, and strawberry spread to go on top. Even if it didn’t turn out as I was hoping it would, it’d taste great. Lucky for me it also ended up being beautiful, too.

For the pancakes:

1/4 cup almond flour

1/4 cup amaranth flour

Pinch of salt

Pinch of baking powder

Pinch of baking soda

1 teaspoon (plus more if desired) sugar

Cinnamon, to taste

Cardamom, to taste

1/4 cup coconut flakes

1 egg, whisked well

1/4 cup grapeseed oil

A splash each of almond and vanilla extracts

1/4 cup plus more as needed rice milk

In a bowl, combine all the dry ingredients and mix well with a fork. Add the egg, 2 tablespoons grapeseed oil, extracts, and blend. Add the milk a bit at a time, constantly stirring to create a batter that is liquid enough to pour. Set the batter aside.

Heat a sauté pan over high heat. Add the remaining 2 tablespoons oil. Once the pan is hot, stir the batter and pour it in, shaking the pan so it distributes evenly. Turn the heat to medium and let it cook until bubbles begin to form around the sides and it lifts away from the pan when shaken, about 5 minutes. Flip and turn to low.

For the fruit topping:

6 strawberries, frozen

1/4 cup water

3 teaspoons strawberry spread

1/4 cup maple syrup

Handful roasted almonds or almond butter

1 plum, sliced

In a small saucepan, combine the berries and water. Bring to a boil, slice the berries in half once defrosted and bring back to a boil. Add the spread and syrup, mix well, bring to a boil, and reduce to low while the pancake cooks.

To serve, place pancake on a plate. Top with almond butter, if using. Add plum slices and almonds, if using. Ladle out strawberries and place on top. Drizzle strawberry syrup on top and enjoy immediately.

Gluten- and Dairy-Free Fried Squash Blossoms

2011-08-14T14:47:00.002-04:00

Yeah, you heard me. Gluten-free. That's my new thing (OK, well I can have kamut, which most GF peeps can't usually have. But then again I can't have oats, even GF ones. Thank goodness I LOOVE brown rice). Oh, and they're dairy-free. And corn-free.

So what to do when Mother Nature graces us all with an abundance of blossoming in the garden in late July (with pumpkins, zucchini, and cucumbers blooming)? Fry squash blossoms, just like I had in Italy!

The Italy trip two summers ago was the one that changed my life. Not in a major way, but there was a spark that was lit -- not to mention the power that Italian culture (pace of life; love of good, simple food; the sheer joy in sharing a meal with friends or family) had on my mindset -- that has changed me for the better. Seize what you have and make the most of every moment. Sounds simple, yet there it's more challenging than you might think. And no food more so than delicate squash blossoms, dipped in a light batter and fried crisp, more swiftly takes me back to that hilltop home in the middle of the Val D'Orcia.

Normally, I'd use white or cake flour and beer when making my fritter batter. Yet my new lifestyle has me turning to gluten-free alternatives: Brown rice flour and water (with a smattering of herbs). While I wish I had a thermometer when frying, and a bit more seasoning IN my batter, the end result was surprisingly delicious, light, and crisp -- just the thing I wanted at the end of a hot summer night (complete with burgers and salad, enjoyed with a glass of wine).

Gluten-Free, Dairy-Free Fried Squash Blossoms

Vegetable oil, such as grapeseed, safflower, or canola, preferably organic, for frying

1 1/2 cups brown rice flour

1 hearty pinch salt, plus more for seasoning

1/2 teaspoon baking powder

1/4 cups finely chopped basil

20 squash blossoms

Mix all ingredients except blossoms in a small bowl. Set aside.

In a large saute pan, heat 1 inch of oil until 350 degrees (I didn't have a thermometer so I checked to see how hot it was by dropping in bits of batter and looking to see how fast they cooked; you want them to color a bit within a couple of seconds).

Dip blossoms into batter, making sure to really coat the blossoms. Remove blossom and carefully plunge into oil. Cook until bottom is golden, about 30 minutes. Flip and cook until golden. Remove, drain, and season well with salt. Continue until all blossoms are fried. Enjoy immediately.

What to Do with Summer Zucchini: Make a Salad

2011-08-05T21:47:00.002-04:00

When the zucchini first appears in the farmers' markets, it need not be cooked for best flavor. Thinly sliced with a mandoline, or a vegetable peeler in a pinch, the slightly crunchy, lightly sweet, raw ribbons of flesh are the perfect vehicle for high-quality extra-virgin olive oil, a pinch of flaky sea salt, sweet and juicy raisins, and creamy almonds. I never thought I'd fall in love with one of my favorite vegetables all over again in its raw state, but this is the salad that precipitated that (and it's great to serve on a steaming hot summer day).

I’ve prepared this a couple ways over the past couple of weeks. Initially I used toasted walnuts and creamy Gruyere shavings for flavor. Then I had a surplus of Parmigiano, which I found to be the perfect pairing for lightly salted roasted nuts (pine nuts, pistachios, etc) and raisins. And now that I can’t have cheese (or pistachios or raisins – but I’ve broken that rule with the bag of amazing French raisins at home) I’ll use a sprinkling of oil and shavings of basil along with dried sour cherries and raw almonds. So simple, yet so good – the secret is in the quality of the zucchini!

Raw Zucchini Salad with Roasted Almonds (or Walnuts) and Raisins

2 green zucchini, washed, trimmed, and sliced into thin ribbons

High-quality extra-virgin olive oil, such as Planeta

Maldon salt, to taste

1/2 cup roasted almonds (unsalted) or toasted walnuts

1/2 cup raisins

3 ounces thinly sliced Parmigiano-Reggiano (or Gruyere)

In a bowl, combine the zucchini with olive oil and salt. Toss to coat.

Add in the nuts, raisins, and Parmigiano. Toss again and serve immediately at room temperature.

Serves 2

Here's the salad with gruyere and toasted walnuts:

And if you're in the mood for Parmigiano and almonds? Voila!

Gluten- and Dairy-Free Dark Chocolate Bonbons

2011-08-05T21:25:00.000-04:00

I think this is what got me through the first half of my week. Yup, so simple, SO good. Oh, and did I mention they're gluten-free (wheat and corn-free), and dairy-free?

When I was a child, my mom would seldom let desserts enter the house. Sure, pints of vanilla and coffee heath bar would appear around the holidays, birthdays, and over vacations. But she’d rather have us snack on fresh fruit, baked apples, or make chocolate chip cookies from scratch. The one exception? Little chocolate-dipped bonbons that never seemed to last more than a day or two.

So what to do now that I’m dairy-free? Substitute in creamy banana chunks for the ice cream! Who doesn’t love the combination of bananas and chocolate? These little one-bite desserts are easy to make, take only an hour or so to set, and even better to eat. Keep them stored in the freezer so the chocolate doesn’t melt (and to ensure they last more than a day or two). And if you want, try rolling them after they’re dipped in coconut or ground almonds or something a bit jazzier.

Chocolate-Covered Banana Bonbons

8 bananas, sliced into 3/4-1-inch pieces

Angel flake coconut, for rolling (optional)

Ground toasted almonds, for rolling (optional)

1 pound dark chocolate, melted in a double boiler

Arrange bananas, cut side up, on a parchment-lined baking sheet and freeze until solid. Arrange coconut and almonds in small bowls for rolling.

Once the bananas are solid, dip each one into the melted chocolate (keep it over barely simmering water so the frozen bananas don’t cause the chocolate to seize) and then roll into the toppings, if desired, or simply place back on the parchment sheet. Repeat until all slices are covered or you run out of chocolate.

Freeze the bonbons until hardened. Bonbons can be kept in a sealed container for up to 2 weeks in the freezer.

Makes 56 bonbons, perfect for a party of 8

Total time (including freezing): 2 1/2 hours

Chocolate Bonbons of Goodness

2011-08-01T21:43:00.000-04:00

The perfect remedy to a busy, stressful day - and just what I needed to ease back into the work week after yet another magical weekend in my little slice of heaven.

Want the recipe? Well, check back later this week. I promise it's oh-so-easy and quite delicious.

Mango-Avocado Salad

2011-07-25T22:25:00.000-04:00

This salad is super easy to make and easy to eat. While I can't imagine eating a whole one nowadays for lunch, given my much-lighter exercise regime, it's a perfect thing to have when you're craving something tropical in a far-from-tropical locale.

Don't like almonds or blue cheese? Try using macadamia nuts, toasted walnuts, or even pistachios or peanuts. Substitute blue for Manchego - or go without it and add a garnish of poached or barbecue chicken.

1 mango, peeled and sliced

1 avocado, peeled and sliced

1 handful baby spinach

Dressing, to taste

Handful of almonds, for garnish

Handful of blue cheese, for garnish

Lamb Stir-Fry

2011-07-25T21:46:00.001-04:00

My mom’s stir-fries were a family staple growing up. They were simple for her to make, healthy, and they appealed to my sisters and I because we could add a little more flavor with extra cheese or soy sauce (even coconut milk, on occasion) to the mix. Today, her stir-fries still reign supreme, with the help of some sliced garlic and ginger. But I still revert to my favorite combination when making them at home: pan-seared bits of lamb loin chops atop a bed of brown rice and sautéed or broiled broccoli. Plus, it’s dairy-, wheat-, and corn-free.

Don’t like brown rice? You can substitute whatever you like. I’ve made brown rice with coconut oil for extra fluffiness and a creamy bite, and added coconut milk to short grain white rice for something exotic. And don't feel like you only have to use broccoli! Bell peppers, sliced carrot, zucchini, snap peas, and bean sprouts also work well. Starting with bits of chopped garlic and ginger before adding the vegetables makes for a delicious depth of flavor, while if you don’t like lamb, you can choose something else. But for the tenderest result, I swear by removing the meat from loin chops. It’s worth the labor. And if you have dogs at home, they’ll love you if you give them the bones (just supervise to ensure they don’t break pieces off).

Easy Lamb and Broccoli Stir-Fry

1 teaspoon coconut oil

1 cup brown rice

2 cups water, plus more if needed

Salt, to taste

1 head broccoli, leaves trimmed, head cut into florets and stem peeled and chopped into bite-sized pieces

Olive oil, for sautéing

6 loin chops, fat trimmed, meat removed, and cubed to 1/2-3/4-inch pieces (about 1 1/2-1 3/4 pounds), preferably grass fed

Paprika, to taste

Soy sauce, for serving (optional)

Grated Gruyère cheese, for serving (optional)

In a large saucepan, heat the coconut oil over high heat. Once melted, add the rice and sauté for about 30 seconds. Add the water and a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook the rice until tender, about 45 minutes, checking water levels and stirring every so often so rice doesn't stick.

Meanwhile, heat a large sauté pan over high heat and add the olive oil. Add the broccoli and sauté until it is bright green and tender (you might need to add a bit of water if your broccoli is not super-fresh). Set aside.

In the same pan, add a bit more olive oil and then the lamb. Season lightly and sauté until just cooked through, about 3-5 minutes. Season to taste with paprika, if desired.

Serve a large spoonful of rice on each plate and add the broccoli on top. Garnish with the lamb and serve with soy sauce and/or cheese, if desired.

Serves 4

Wheat-free, dairy-free, and corn-free.

Simple Egg Salad

2011-07-17T14:03:00.001-04:00

Over a weekend in late May, I spent Saturday frolicking around Long Island with friends to celebrate a dear girlfriend's 29th birthday. After PRing on that morning's 10k, my (real) day started treats from Amy's Bread (my favorite? A almond and dried fruit-studded granola scone) and Bailey's spiked-coffees. But having already been up for hours, my appetite quickly came back and left me famished merely two hours later (thinking bubbly en route didn't help). Picnic-time yet?

At our first vineyard, after a couple glasses of vino (and two bottles of my favorite, a lightly sweet, fruity Cabernet Sauvignon Rose), an elaborate picnic lunch was pulled out, featuring two favorites I'd been craving all week -- and another favorite I haven't thought about since Easter. Clearly, the stars were aligned in my favor.

What may you ask had my mouth watering? Pickles, first of all (hey, the girl had run 6.2 miles at a 9-minute mile clip that am... and walked a mile or two). I'll blame my imbalanced electrolytes (pickle juice does wonders for that. A friend referred me to the wonders of pickles, and I haven't looked back yet. Not sure of the actual chemistry there, but Bubbies' bread and butter chips do wonders for me). Next up, deli-style cole slaw (my great grandmother made the most amazing cole slaw, and I've been craving it now for a week. Sadly, we don't have the real recipe, but a couple of palates determined to re-create it. A family member has made a good attempt, I just need to give it a whirl myself, now).

Then, the icing on the cake: Egg salad sandwiches on croissants. Not necessarily something I'd eat on a daily basis, but when I feel I deserve something a bit special and indulgent, it's just the thing. This classic favorite is perfect for making the night before and sandwiching it between two slices of country white bread before sending it off with your young kids in their lunchbox. Watching your waist? Skip the bread and serve it open-faced or atop a bed of greens. Feeling adventurous? Try making the egg salad with lemon and hummus or miso and toasted sesame seeds for something Asian-inspired.

Egg Salad

Whether you’re three or 30, there is something comforting about a cool and creamy egg salad sandwich. Making egg salad is simple to do if you’ve got eggs and mayonnaise around the house. It’s also supremely versatile.

This is a recipe for a plain-Jane version. I like to add finely chopped celery and jalapeño for a kick (and green tint). Others will add mustard or pickles — even truffle oil! There is no right or wrong addition — well, bacon would be good, though peanut butter… OK, maybe there are some additions that just don’t work.

What’s your favorite way to dress up egg salad?

2 hard-boiled eggs

1-2 tablespoons finely chopped celery

1-2 tablespoons finely chopped jalapeño

3 tablespoons mayonnaise (you can cut it with half Greek yogurt for a lighter, tangy salad)

Salt, to taste

Salad greens (optional)

2 slices whole wheat bread (optional)

In a medium bowl, lightly mash the egg until in ½-inch chunks. Add the celery and jalapeño and mix well. Add the mayonnaise to taste and mash well. Season to taste. Serve alone, atop a salad, or between two slices of bread

Serves 1

The Best Picnic-Perfect Pasta Salad

2011-07-17T14:01:00.000-04:00

I can't remember when I first discovered the combination of fresh peas, lots of freshly grated Parmigiano-Reggiano, and toasted pine nuts. But I definitely have to credit my youngest sister with my obsession. She would mix the three ingredients together, often when leftover from dinner preparations, and eating them out of a big bowl with a spoon. The sweet peas with the creamy pine nuts, paired with the salty feathers of grated cheese? Heavenly.

While it took me a couple of years of simply enjoying the combination until I began to crave it come spring, I’m now a convert. However, my favorite combination has two added ingredients — fresh basil pesto — and sometimes cooked pasta, taking this from a post-school or work snack to nearly a complete meal.

I love to make a big batch of this pasta salad on the weekends to have for a nutritious dinner during the week. It's also a great dish to make and pack for a summer picnic. I find the flavors are best when I use fresh spring peas and basil from the farmers market.

Salt, to taste

2 cups pasta, such as fusilli or gobbetti (I like to use whole wheat pasta for a nuttier flavor)

2 cups peas, preferably fresh sugar snap peas (you can also use frozen peas)

½ cup Basil Pesto

½ cup freshly grated Parmigiano-Reggiano, plus more for garnish

¼ cup pine nuts, toasted, plus more for garnish

Bring a large pot of water to a boil. Season well (until salty like seawater). Add the pasta and cook as instructed on the package.

Meanwhile, trim the peas to remove the strings.

In a separate bowl, combine the pesto and cheese. Add the cooked and drained pasta, but reserve the pasta water.

Bring the pasta water to a boil again. Add the peas and cook until brightly green and just barely tender. Drain and quickly shock in ice water. Cut each pea into thirds and add to pasta. Toss to combine. Serve in a bowl garnished with more Parmigiano and pine nuts, if you wish.

Serves 4 as a side, 2 as an entrée

Stewed Rhubarb

2011-07-11T21:46:00.002-04:00

For some, the first harbinger of spring is the ramp. For me? Rhubarb.

Alone, this stalks of this fruit (yes, it's been one since 1947) are super sour. Instead, I slice them up into thick coins...

Add the slices to the pot

Add a bit of sugar (about 2 tablespoons for 10 stalks) and bring the mixture to a boil. Reduce the heat to low and gently cook until it turns into a mush that looks like this.

I'll eat this alone, atop Greek yogurt, spread on almond butter on toast, or atop goat cheese on a crostini. It's also a fun alternative to applesauce (albeit a bit more tart). Oh, and it's great for making strawberry-rhubarb pies and crisps!

What do you like to do with rhubarb?

A Sweet Potato Salad for a Picnic

2011-07-11T21:46:00.000-04:00

I'm not a huge fan of potato salads, or potatoes really, for that matter. But what I do love is the combination of roasted sweet potatoes, caramelized onions, and tangy blue cheese. I'll use this combination in a frittata or omelette, in a salad, and of course alone, tossed with some oil and a drizzle of good vinegar, for a hearty alternative to tradtional picnic potato salads. In this recipe, I've lightened things up by adding halved fresh bing cherries for a juicier flavor.

2 yellow onions, peeled and sliced thinly

Extra-virgin olive oil

4 small sweet potatoes, washed and chopped into 1/4-1/2-inch chunks

Sea salt

1-2 cups bing cherries, halved and pitted

4-6 ounces gorgonzola cheese

Balsamic vinegar, preferably a syrupy consistency, for drizzling

Preheat the oven to 400 degrees. Toss sliced onions together with a bit of oil and spread on a Silpat-lined baking sheet. Place on the top rack of the oven. Bake for 15 minutes, then toss around, and bake for about 25 minutes more, until the onions are tender and some are browned.

In the same bowl, toss the potato chunks with a bit more oil and a sprinkle of sea salt and place on a second baking sheet, this time on the second rack. Roast for about 30 minutes, or until fork-tender.

While the vegetables roast, place cherries in a clean bowl. Crumble the cheese into a separate bowl and set aside. Once the vegetables have cooled slightly, combine them with the cherries. Add a touch of olive oil and toss. Season with salt and a drizzle of balsamic, if you wish. Add the gorgonzola and gently toss to combine.

Serves 4-6

Total Time: 1 ½ hours

Swiss Chard Custard Tart with Currant-Pine Nut Relish

2011-07-05T23:14:00.000-04:00

And it's both delicious and gluten-free!

Over Easter, my mom had flagged this chard tart in one of the family’s favorite cookbooks, Suzanne Goin’s Sunday Suppers at Lucques. The goal was to make it gluten-free, as some family members are now avoiding it, yet the recipe called for this so-called tart to be constructed atop puff pastry. “Mom, you know we’ve made this, remember?” I cautioned. She had forgotten, and thinking back to the deliciousness that was that tart, I expressed some concern. We needed a bit more of a frittata-like tart, a la Once Upon a Tart. In a moment of brilliance (after much deliberating over recipes), Mom whipped out a Donna Hay cookbook, and one of my favorites, her spinach custard.

Now for the fun part – my adaptation, taking the best (well, what we wanted) of both recipes and then developing something hopefully successful – and delicious. I kept the chard and the pine nut relish from Goin’s recipe, and upped the egg-ricotta-crème Frâiche portion a la Hay’s recipe.

And the result? Unbelievable. It’s savory enough to act as a hearty vegetable side dish for dinner (as we served it), but being a combination of my favorite flavors – chard, mint, currants, pine nuts, onions – I, of course, had to have it for breakfast the next day, too. It would also make for a great brunch dish to serve to guests over the weekend.

Now, only if I had a picture to go along with this...

Swiss Chard Custard Tart

For the tart:

2 pounds fresh Swiss chard

6 tablespoons olive oil

1/2 cup sliced shallots

5 eggs

1 pound ricotta

1/2 pound goat cheese

1/2 pound crème Frâiche

Salt, to taste

For the relish:

2 tablespoons cup olive oil

1 1/2 cups diced red onion

1 cup pine nuts, toasted

2/3 cup currants, soaked in hot water for at least 10 minutes

1/2 cup good-quality balsamic vinegar

1/4 cup fresh mint, chopped

Salt

Freshly ground pepper to taste

For the tart:

Preheat oven to 400 degrees.

Wash the chard and remove the just the leaves. Finely chiffonade/chop. In a large sauté pan, heat the olive oil and add the shallots and sauté until translucent. Add the chard and sauté until all greens are wilted. Set aside.

In a food processor, mixer, or bowl with an immersion blender (as I did for a super-smooth consistency), combine the eggs until just mixed. Add the chesses and puree until smooth. Season to taste. Add the chard to the custard and combine. Pour into greased 9x13-inch pan and bake for approximately 35 minutes, or until the center is just set and the edges are beginning to turn golden.

For the relish:

While the tart bakes, heat the olive oil in a sauté pan and sauté the onions first on high then turn to low until they’re lightly caramelized (more confited), about 10 minutes In a bowl, combine the onions, pine nuts, and currants and mix. In the same pan you cooked the onions, add the balsamic vinegar to deglaze then reduce the vinegar to a syrup over low heat, about 8-10 minutes. Pour over the relish mixture and stir. Add the mint and then season to taste (this is best made a day in advance so the flavors have a chance to meld, but hold off on some of the mint otherwise it will all wilt).

Serve the tart warm or at room temperature with the room-temperature relish.

What to Cook When It's Too Hot to Cook: Tuna Seviche

2011-07-05T23:12:00.000-04:00

When the weather gets warm, nothing quite beats a cool and refreshing seviche (also known at ceviche). In this recipe, cubed fresh sushi-grade tuna is tossed with lime zest and juice to gently “cook” a portion of the fish (the beauty of tuna – especially sushi-grade – is that it is so good eaten raw). Finely chopped jalapenos give the mixture a kick, while cubed avocado offers a creaminess that cools the heat of the pepper.

For a dinner party, serve the seviche in a martini glass for a decorative look. At cocktails, fry up wonton or plaintain cups and add a tablespoon of seviche on top. Dining a deux? Seviche atop a bed of greens, coupled with a warm flatbread or toasted crostini, is a light and healthy meal that is great for those nights when it’s too hot to cook. That's my favorite preparation. What's yours?

1/4 pound sushi-grade tuna, cut into 1/4 inch chunks

Zest and juice of 2 limes

2 small jalapenos, finely chopped

2 avocadoes, cut into 1/4-inch chunks

1/2 cup finely chopped cilantro, plus more for garnish

Salt, to taste

2 tablespoons sesame seeds, toasted

Toss together tuna and limes. Let the mixture sit at room temperature for 5-10 minutes. Add jalapenos, avocadoes, and cilantro and season to taste. Add sesame seeds, stir. Serve.

Serves 4 as an entrée, 8-10 as an appetizer.

Total time: 20 minutes

The Best Grilled Beef Burger, Ever

2011-06-26T08:46:00.000-04:00

I am kind of a burger snob. Blame it on a couple of amazing burgers I’ve had in Connecticut and Rhode Island, simply made with freshly-ground grass-fed meat, topped with tender baby greens and a fresh slice of tomato. Oh, and can’t forget the brioche bun or Portuguese roll.

Once specific burger sticks out in particular, a moist concoction served by owner Bruce Tillinghast and executive chef Beau Vestal at New Rivers in Providence, Rhode Island.

While the duo has never divulged their secrets to me after years of pleading, I’ve taken to repeatedly ordering their burger and trying to dissect the ingredients, in an effort to create my own version. While I don’t think mine will ever be as delicious as theirs, I think I’ve come pretty close.

Herbed Beef Burgers

1 pound ground beef, preferably local and grass-fed

¼ cup chopped fresh mint leaves

¼ cup fresh basil pesto, plus more for garnish, if desired (optional)

2 tablespoons Worcestershire sauce, plus more to taste if necessary

Salt, preferably Maldon, for seasoning, if desired

Freshly ground black pepper, for seasoning, if desired

4 brioche buns or Portuguese rolls, for serving (optional)

Fresh baby greens or spinach, for serving (optional)

4 slices fresh tomato, for serving (optional)

Preheat grill or broiler to high.

In a bowl, combine the meat, mint, pesto, and first 2 tablespoons or Worcestershire sauce. To taste for seasoning, pick off a small bit and sear it off in a hot skillet to see if you need more Worcestershire (I find that it’s enough, when each burger gets a sprinkle of sea salt before grilling).

Divide the meat into four 4-ounce patties and season both sides lightly. Grill or broil until done as you wish (I find 2 minutes per side is good for medium-rare). Meanwhile, toast the buns, if desired. Serve each burger on a bun topped with greens, slice of tomato, and a dollop of pesto, if desired.

Makes four 4-ounce burgers

Total Time: 20 minutes

A Childhood Favorite (and a Chocolate-Lover's Dream)

2011-06-20T21:02:00.003-04:00

When I was cleaning out my freezer on Friday, looking for the tomato soup I had so wisely packed away for a week like this when I needed some liquid meals, I came across a massive stash of quart containers. I was trying to rack my brain as to what each was. One was that delicious Sweets 'n Beans chili (um, dinner Wednesday perhaps?), another was a corn chowder, and then my tomato soup -- but what was the fourth container, eerily light? I gave it a shake and it all came back to me: My first attempt at a beloved family recipe for Nut Crunch (and no, I did not break the cleanse for this - or anything, for that matter!).

I don't know the exact origins of these Christmastime favorite (and warning, if you're going to make it now, be sure the AC is on as sugar is very sensitive to humidity levels. You wouldn't want chewy Nut Crunch, now, would you?), but its delicious nonetheless. The key is to cook the sugar far enough so it reaches a hard crack stage but also doesn't crystalize, so the resulting candy is ideally clear (this is a challenge. I got close, but next time will get a bit closer). Spread with lots of dark chocolate and chopped almonds, this is a chocolate and caramel-lovers DREAM!

Nut Crunch

Growing up, this candy WAS Christmas for me. Based on my grandmother's recipe, this delicious alternative to Christmas cookies may appear intimidating, but as long as you prep your ingredients in advance, it is really quite easy.

When cooking the sugar, be sure to stir it as it gets to hard crack stage, and be sure to brush down the sides of the pan with a wet brush so that crystals don't form.

1 cup sugar

1/2 teaspoon salt

1/2 cup butter

1/2 teaspoon vanilla

1/4 cup water

1 cup chopped pecans

6 ounces bittersweet chocolate, melted

Combine sugar, salt, butter, vanilla and water in a 4-quart saucepan. Cook over high heat until it reaches hard crack stage, stirring frequently and brushing down the sides of the pan with a wet pastry brush so crystals don't form.

While the sugar cooks, divide the nuts into two equal portions. Once the sugar gets to hard crack stage, add 1/2 of the nuts. Stir well and pour onto a greased silpat-lined cookie sheet. Spread it to about 1/4-inch thickness and let it cool until hardened.

While the crunch cools, temper the chocolate.

Once the crunch is cool, peel the silpat away from the crunch and spread the flat side with a thin layer of chocolate and spread 1/2 of the remaining nuts on top. Let the chocolate harden.

Once the chocolate is hardened, flip the crunch over and spread the chocolate and nuts on the other side. Let cool completely.

Break into bite sized pieces and enjoy.

Store in an airtight container for 1 week, or in an airtight container in the freezer for up to one month.

Prep time: 10 minutes

Cook time: 20 minutes

Cooling time: 2 hours

Hitting the Reset Button (on Life)

2011-06-17T21:57:00.004-04:00

Oh, big news. I think my work lifestyle has caught up with me and I need to stop and hit the reset button.

Too many weeks of traveling, indulging in wonderful meals and magical wines has taken its toll on me. Which is odd -- I used to "abuse" my body like this before. Maybe its age (ha, it can't be...) or being back in the city, but in more ways than one my body has been screaming to me "Stop the drinking! Stop the eating! Stop the running! Escape to the ocean! Sleep all day!" Sorry body. I love you, but I've got a job to do here.

Now I already eat awfully clean already. Lots of fresh fruits and vegetables, whole grains (and the occasional burger and fries), low-fat dairy, and my favorite -- grass-fed meat. Over the years I've noticed how sugar leaves me with a horrible sore throat and congested sinuses... and then there is wine. Initially, it'd leave me groggy sounding and congested, but two weeks ago, it caused me to break out in hives. My one favorite thing. Hives. REALLY??? And I'm not a teetotaller, mind you. I just enjoy my nightly glass of vin rouge to settle down...

I could spend days detoxing with vegetables, but knowing me, I need something, like a class, to really make me focus. And a juice cleanse was just the thing. I'm not looking to lose weight, but heal my body now (granted, there is some stuff that I could lose, but it's so stubborn I figure it'll go when I've hit the dietary-jackpot). Example A: The "allergies" that have morphed into congestion with a tickle in the lungs. Time to undo all that abuse. Enter: The Blueprint Cleanse.

Tomorrow is day one of my juices. A green juice, then a pineapple-apple-mint juice, two more greens with a spicy lemonade in there, and the day is capped off with a creamy cashew milk before bed. I'm so excited to begin, and am hoping my caffeine withdrawal won't be bad (thus why I started on a weekend... caffeine is essential prior to heading to the office). I've been preparing since Wednesday, cutting first the meat, then cutting back on dairy, amping up the veggies and fruit, and transitioning to only plant-based foods today and a final liquid meal of homemade tomato soup and a kombucha. So far, so good (though I've got green tea and celery on hand, just in case).

Now, when I report back tomorrow, I may have something else to say. I'm sure I'll be grumpy and crabby and irritable (definitely emotional), but it's all that nastiness flushing it's way out of my life. Considering where the light at the end of the tunnel will lead me, I think I can deal with that.

A Sweet Cold Soup for a Hot Summer's Day

2011-06-17T21:43:00.001-04:00

When the weather gets hot, nothing beats a cold soup. Now, I've shared a recipe for gazpacho with you, but this time I'm going for something sweet that even kids will love: Chilled melon soup. Inspired by a two-soups-in-one-bowl appetizer at Rebeccas in Greenwich, Conn., I decided to play with color and use two different melons when making the soup.

This is a really easy recipe that is perfect for a healthy mid-afternoon pick me up, or with some prosciutto and mint (if I had it) and a couple of crostini topped with honey and ricotta, a light mid-summer dinner. While I added a splash of sweet Vin Santo to the soups, I find that not using any wine yields a just-as-lovely result.

Two Soups in One Bowl: Chilled Melon Soup

1 cantaloupe, Crenshaw, or Cavaillon melon

1 honeydew melon

Salt, to taste

Vin Santo, to taste (optional)

Prosciutto or another cured ham, for garnish

Mint, for garnish (optional)

Cut both melons in half and scoop out the seeds. Starting with the cantaloupe, scoop out the flesh and add it to a blender. Purée until smooth. Season to taste with the salt and add a splash of Vin Santo, if you wish. Blend again and set the orange soup aside.

Repeat the same process with the honeydew melon. To serve, use a large spoon to carefully fill a half of the bow with orange soup (tilting the soup bowl to one side helps). Then fill the remaining half with the green soup. Add more spoonfuls as needed to fill the bowl. Garnish with a couple slices of prosciutto and mint, if you have it, and serve.

How to Host the Perfect Cocktail Party

2011-06-11T22:49:00.001-04:00

My trick? A properly stocked pantry, of course!

When it comes to entertaining, sometimes less is more. Yes, we all love to set a fancy table every once in a while, with name cards, favors, fun activities, and more (oh, and festive cocktails and amazing food.... But you knew that). But as many a savvy host and hostess know, some of the best parties might be impromptu ones – at least, certainly simple. That’s why I always have a couple of party staples on hand so I’m party ready: Crackers, cheese, salted roasted nuts, chocolates, truffle honey, and lots of bubbly.

I leaned on my party pantry this past weekend when I had some friends over for cocktails and had little time (and energy) to cook. True, I've learned over the years that it's not the food or drink that makes the party, it's the company. But being a trained chef, the food matters for me, too! So I picked up some yummy small bites (menu below), fresh peonies, and put on my iPod – all in my newly cleaned apartment – and voila! I’m all ready for a night of girl talk and laughter.

Have a hankering to host a gathering of your own? You don't need to spend all day slaving in the kitchen if you know a couple key things.

FOOD

It’s okay to cheat when planning the menu. I'm a huge fan of cheese and crackers, dressed up with some jam, honey, or fruit. Membrillo and manchego is a favorite, as is pepper jelly and cream cheese on Triscuits or corncakes. Goat cheese and truffle honey on Effie's Oatcakes will surely convert you – but a smear or Brie and fig jam on wheatmeal crackers ain’t bad either. You can even spread this on slices of french bread and sprinkle with Parmigiano and broil – instant crostini!

Don't like cheese? Appetizers like spanakopita and risotto balls found in the freezer section of your market work, too.

Love chips and salsa? Go for it! But never, ever let the containers see the light of day. Pack the chips in a napkin-lined basket, and place the salsa in a pretty, shallow bowl. Serving carrots and hummus? Same thing. Place the veggies and hummus in separate bowls for a chic look. And if you add a drizzle of olive oil and paprika to your hummus, no one will ever know you cheated.

Don't over estimate the power of a couple of bowls of treats stashed around the room. A bowl of peanut M&Ms here, the salted mixed nuts from Whole Foods there (omg amazing), maybe even a bowl of Lindor Truffles by the door (addictive).

And if you DO want to work in the kitchen, I'll share some favorites with you. This goat cheese tart is light yet satisfying (and the green chard adds a virtuous element). Craving something sweet? I'm still dreaming of this onion tart. And if margaritas are on the menu, this is one of my go-to faves to serve all summer long.

Even if you’re serving cocktails, don’t forget something sweet! My go-to? Sweetened ricotta and these super-fudgy brownies made with coconut oil (as mentioned in the NYTimes!).

MY MENU

Cream cheese and Hot Pepper Jelly on Effie’s Corncakes

Humboldt Fog and Truffle Honey on Effie’s Oatcakes

Castelvetrano olives

Bing cherries

Prosciutto di Parma

Sweetened Ricotta

Coconut Oil Brownies

Bubbly and Cabernet

BOOZE

Don't overlook bubbly when making festive drinks! I love serving it plain, with a couple of berries, or a spritz of Aperol, St-Germain, even juice. My favorite to date? This ingenious concoction of sorbet and Prosecco. Amazing.

SETTING THE SCENE

Candles do wonders and truly help set the scene. Not sure what it is, but I love walking into a space with a lightly floral-scented candle burning – especially in winter. This time of year? Throw open the windows or doors and let the intoxicating smell of peonies or honeysuckle (ok, or fresh cut grass) do the work for you.

TUNES

Don't forget music! The playlist doesn't matter, as long as it’s appropriate for the setting (heavy metal for a girls night? Not so much) and is set to a volume level that allows conversations to flow freely. I'm a huge fan of Norah Jones, Jack Johnson, and She and Him.

WHY WE ENTERTAIN

Most important of all is conversation. With smart planning, you can make the party memorable by simply being there as hostess /host and actively engaged in the evening. Isn’t that why we entertain?

Are you Party Ready? Kelly Ripa and Electrolux want to know! You too can share your go-to easy entertaining tips or examples of how you handle stressful situations when entertaining here at the Are You Party Ready site – plus, you'll be entered to win a French-door-style fridge. How stylish and cool is that?!

My Favorite No-Bake Dessert

2011-06-01T19:44:00.001-04:00

Hosting a dinner party? You don't have to be an experienced baker or slave all day in the kitchen in order to be able to wow your dinner guests. How? Pull out two pantry staples -- sugar and chocolate. Then and stop by the market for a container of fresh ricotta and some crisp Italian biscotti from the specialty market. Come back here and I'll show you how this is done!

You don't only have to use chocolate when dressing up your ricotta. Try lemon zest, finely chopped mint, even sliced and macerated strawberries or rhubarb.

Sweet Ricotta with Biscotti

1 cup ricotta

2 tablespoons sugar, plus more to taste

About 1-2 ounces dark chocolate, shaved

Crisp biscotti for serving

Picnic-Perfect Side Dish: Nutted Brown Rice

2011-05-27T17:14:00.001-04:00

Just in time for Memorial Day weekend, I'm sharing one of my favorite, easily-portable sides that goes great with grilled chicken, and can double as a vegetarian-friendly entree for those who aren't eating meat. Best part? If you have leftovers, they're great with some Greek yogurt and stewed rhubarb (speaking from experience). Amazing!

Growing up, my family would always make a nutted wild rice with pecans, raisins, and mint. We would serve it aside a grilled breast of chicken for a picnic dinner, or bring it along to a grilling party — it goes so well with barbecued chicken. So, when it came time to come up with a grill-friendly side dish, I knew just where to go for inspiration.

Not everyone likes wild rice, so I swapped the slim, dark grains for short-grain brown rice. Cooking it with a bit of coconut oil gives it an irresistible creaminess. The addition of finely chopped scallions gives the rice a subtle kick, and the juicy grapes add more color and a sweet touch. The orange juice and zest adds another layer of complexity to the dish — I've found those I serve this to are often left wondering exactly what it is.

1 tablespoon coconut oil

3 cups water

1/2 teaspoon salt, plus more to taste

1 1/2 cups short-grain brown rice

12 ounces red grapes, washed and halved

1 bunch scallions, whites and half of the greens finely sliced

Zest and juice of 1 orange

1 cup walnuts, toasted

In a large saucepan, heat coconut and water over high heat until boiling. Add the brown rice, season with salt, cover, and simmer on low heat for 40 minutes, or until the rice is just cooked and water is gone. Turn off the heat and let the rice stand for 5 minutes.

While the rice cooks, combine the grapes, scallions, and orange zest and juice together in a medium bowl. Set aside.

When the rice is done, add to the scallion mixture. Combine and let it sit for 10 minutes as the rice cools. Check seasoning and top with walnuts.

Serves 6-8
Total time: 1 hour

Southern-Bound

2011-05-21T19:52:00.000-04:00

I'm off tomorrow bright and early for Charleston, S.C., so there hasn't been much cooking in my kitchen this weekend (other than the washing machine). But, stay tuned for some tidbits and trip images from my whirlwind trip down South.

Know what is also on my mind? Memorial Day weekend! It's next weekend, and for me, it's the official beginning of summer. Maybe no jam-making or blueberry pie baking just quite yet, but there will be sand between the toes and the smell of grill-smoke in the air.

Sounds awfully good to me.
Photo courtesy of Flickr/Bill Ward's Brickpile

Cilantro Sauce for Steak

2011-05-15T21:31:00.002-04:00

A couple of weeks ago, I had been broiling some flank steak for dinner. The first night you serve steak (especially grass-fed), all you need are a couple of slices of still-warm flank steak to satisfy. The second night, though, leftovers often need a little kick to add some extra brightness and pizzazz (especially when eating them cold, as I was). Luckily for me, I had a whole bunch of fresh cilantro from the market.

Ever since I had shared an Argentinian steak with chimichurri last year with a dear friend, I've had a craving for the same tender, juicy slices of steak topped with the slightly spicy, palate-cleansing, refreshing green sauce. While I have the recipe for that same exact dish, I didn't want to re-create that sauce when making something for my steak. I wanted to make something all my own.

Training for a half-marathon, I've been cognizant of my salt intake to ensure I replenish electrolytes. So, when cooking, I'll often opt to add some sodium to my cooking by using light white miso or Dr. Bragg's Liquid Aminos. Take a bag of cilantro, a little white miso, some roasted garlic cloves... and some olive oil and apple cider vinegar to balance it all out. Sounded like a delicious combination to me -- but would it work?

It did -- and it was so good.

Cilantro "Chimichurri"

1 bunch cilantro, leaves removed and stems discarded
2 tablespoons white miso
6-8 cloves fresh roasted garlic
1 teaspoon apple cider vinegar, plus more to taste
Olive oil to taste/consistency

In a mini-prep, combine cilantro, miso, and garlic. Roughly blend. Add apple cider and blend. Add olive oil to consistency. Taste and season if necessary. Serve atop broiled flank steak.

Margarita Meets Violets - A New Favorite

2011-05-15T21:08:00.001-04:00

Nothing screams warm weather happy hour more than an ice-cold margarita. It's one of my favorites, but this season, I've started to experiment with my version of the classic drink in an effort to find a new updated and unusual go-to combination. And lo be have it, I think I've found just the thing I've been looking for.

I started my research with the classic margarita -- made with 100% lime juice. Then, I went on to experiment with sweet and deep red blood orange juice. It made for a cocktail wonderful for easy sipping throughout the winter, but for spring, I wanted something more, well... flowery?

Then entered creme de violette. Four years ago, I discovered St-Germain, a delightfully sweet liqueur that is now one of my favorite go-tos for adding flavor and aroma to light-bodied white wines and proseccos. From the same family that makes St-Germain comes Creme Yvette, a retro violet-vanilla liqueur with a deep purple color. Sweet, slightly flowery, I thought it to be just the mixer for a margarita made with lemon juice to cut the sweetness.

Made with the same technique as my classic margarita, this slightly-sweet, not too strong cocktail is just perfect for a cocktail hour beverage by the pool or a signature sipper to serve at your next soiree.

1 part fresh-squeezed lemon juice

1 part Creme Yvette or another creme de violette liqueur

1 part tequila

Ice, for shaking

Lemon, for garnish

In a shaker or glass measuring cup, combine liquids and ice. Shake well until cool and ice is half melted. Strain into martini glass (served up) or into lowball with the ice.

Serves two.

Practicing Polenta, Try #1

2011-05-08T23:27:00.001-04:00

I don't know what it is about polenta that makes me like it so much. It started two years ago with the most incredible lamb dish at The Stone House's Pietra restaurant. Granted, I'm sure it had a lot of cream, butter, and rich cheese, but the splurge was worth it (especially when served over braised kale, and a topped with a meltingly-tender braised lamb shank and crisp semolina-coated onion rings).

Nowadays, I have to be careful with how much corn I eat (avoiding any corn that might be non-organic, as to avoid the inevitable tummyache), but there is always room for polenta, especially when its grown, milled, and packaged in Rhode Island.

I grew up spending my summers in Westport, Mass., where there is a wonderful brand of locally-milled cornmeal called Gray's Grist Mill. My dad would always use the cornmeal when making pancakes or waffles, to cut the flour and add some heft (and nutritive value) to the batter. Naturally, my love of Gray’s cornmeal led me to experiment with their product for making one of my favorite comfort foods: Polenta.

While I typically make polenta with chicken stock for added flavor, I’ve started to experiment with using plain water and instead adding a variety of seasonings to jazz up the cornmeal — that is where this recipe has its roots.

While the result wasn't anything like Pietra's, it was quite good. Armed with a fresh bag of Gray's cornmeal, I'm thinking about what's next up on my polenta experiment agenda. Maybe a polenta pizza, or something simple with goat cheese and lots of spring green vegetables and peas. Of course, creating a baked version of the addictive polenta fries Chef Matt serves up at Providence’s La Laiterie will have to happen, too.

Cheesy Polenta with Braised Greens and Miso-Glazed Mushrooms

Adapted from The Daily Meal

4 cups water or stock

1 1/2 teaspoons salt, plus more to taste

Freshly ground pepper, plus more to taste

1 tablespoon olive oil, plus more for mushrooms

1 bunch kale, leaves removed from stems and torn into bite-sized leaved

1/4 cup water

4 mushroom caps
2 tablespoons light white miso paste, thinned until a glaze with water

1 cup cornmeal, preferably Gray’s

8 ounces cheese, such as Gruyère

Preheat broiler to high.

Meanwhile, bring water, salt, and pepper to a boil in a large saucepan.

In a sauté pan, heat oil over medium-high heat. Add the kale and gently sauté until it begins to turn bright green. Season with salt and pepper and add 1/4 cup water. Turn heat to medium low and let it cook until tender, stirring often, about 10 minutes.

While the kale cooks, lay mushroom caps, gill-side up, on broiler tray. Brush with oil and miso paste. Broil for 5 minutes, then turn broiler to low and broil 5-8 minutes longer, until tender and juicy. Let the caps rest until cool enough to touch, and then cut each cap into bite-sized pieces.

Once the water comes to a boil, add the cornmeal in a slow stream, whisking constantly. Cook for 10-15 minutes, until thick and creamy. Remove from heat and add cheese.

To serve, place about 3/4 cup polenta in each of the 4 bowls. Top each with greens and a chopped mushroom cap.

The Best Cinco de Mayo Party Food: Simple Steak Tacos

2011-05-01T22:54:00.000-04:00

Traditional Mexican food isn't rich, cheesy, and totally filling like the dishes you might typically find in a conventional Mexican restaurant. With a great emphasis on fresh produce, bright, clean flavors, and a variety of colors in each dish, I find real Mexican food to be surprisingly enjoyable.

In preparation for Cinco de Mayo, I've been revisiting some Mexican favorites. Start with an ice-cold blood orange margarita, then of course some spicy guacamole with chips and a fruit salsa. Round out the meal with a assemble-your-own taco bar. Arrange a variety of fillings and toppings, salsas, and garnishes, along with both flour and corn tortillas, and one or two proteins (I like flank steak or fish; chicken also works well). Then allow your guests to assemble their own meal.

To inspire you, I'm including my recipe for a simply broiled flank steak. I find that a properly cooked grass-fed flank steak, when seasoned well, needs little garnish other than some thinly sliced vegetables, a couple of slices of avocado, and a dollop of crema. And you don't need to have access to a grill to successfully make a juicy, medium-rare steak (without stinking or smoking up your small studio apartment).

When making a salad — or eating it on the run — isn’t an option, there are tacos. No, I’m not talking about the crispy, Tex-Mex interpretation. I’m talking about the perfectly warm and soft (and more authentically Mexican) flour or corn tortillas. Stuff it moderately, slather on some crema, wrap, and go. One is perfect for lunch, or two for dinner. And if you have leftovers, like I did, sliced steak freezes and defrosts beautifully -- just freeze the slices within two days of cooking and freeze for up to two weeks in a well-sealed glass container. Let the steak defrost in the refrigerator overnight (or on the counter for an hour or two).

Flank Steak Tacos

1 pound flank steak

Salt, to taste

Freshly ground pepper, to taste

1 red pepper, thinly sliced

1 bunch scallions, trimmed and thinly sliced

3 carrots, peeled and thinly sliced

1 avocado, thinly sliced

8 tortillas, preferably 6-inch corn, but any 6-8-inch corn or flour tortilla will work

2/3 cup Mexican crema or yogurt/sour cream thinned with a little cream, to taste

Freshly chopped cilantro, for garnish

Preheat broiler on high.

Season steak on both sides with salt and pepper. Once broiler is hot, place steak on broiler pan and cook for about 4 minutes, rotating halfway through. Flip steak and broil about 4 minutes longer for medium rare. Continue to cook if you like it more well done. Remove the steak and let it rest for 5-10 minutes before thinly slicing against the grain.

Meanwhile, place vegetables all on a platter and warm the tortillas. Set up a station where guests can assemble their own tacos, starting with a tortilla. Add the steak, vegetables, avocado, crema, and cilantro.

Wrap (roll!) and serve.

Serves 4
Total time: 30 minutes

Basil Pesto: Summer in a Jar

2011-05-01T22:39:00.000-04:00

What a weekend! From a hard, quick run after work Friday to watching the Royal Wedding that night with a dear friend, to a long afternoon walk around Brooklyn today, it's been a great weekend for being outside, enjoying the spring flowers -- and thinking about summer.

In celebration of the sun and (finally) dry weather, I'm sharing a couple of my secrets to putting together simple yet delicious appetizers. I'll kick it off with my menu from Friday. Now, the evening was meant to be super casual and low-key -- nibbles and cocktails for two girls. With a bottle of bubbly, we munched on carrot sticks and creamy hummus and olive oil flatbread thins served with cream cheese and hot pepper jelly from Foster's Market -- one of my favorite combinations. As a surprise, my friend also brought over little phyllo triangles filled with a nutty mushroom risotto. So good. So simple. For a small gathering, don't sweat the apps. Serve two, one with veggies, both with a bit of protein (and a whole lot of flavor). For last-minute entertaining, these kinds of snacks are your friend.

Another thing I love to rely on when entertaining is fresh pesto. Nothing screams summer more to me than a pesto made with fresh basil.

In the summer, I always have a jar in the fridge, made homemade nearly weekly. As I don't (yet) have a basil plant, I've been relying on other herbs to make pestos -- cilantro or parsley. I love pesto on toasts with ricotta and sun-dried tomatoes, a sandwich with basil, mozzarella, and fresh tomatoes. Pesto tossed with whole-wheat pasta. Pesto spread on tortillas then garnished with pine nuts, raisins, and Parmigiano and baked. It's also really good in a ham and Swiss sandwich. So simple, so good.

What's your favorite way to serve fresh pesto?

Basil Pesto

4 cups loosely packed fresh basil leaves, washed and dried

4 ounces Parmigiano-Reggiano, cut into slices

1/3 cup pine nuts (also known as pignoli nuts)

Salt

About 2 cups extra-virgin olive oil

In a food processor, chop the basil leaves until in about ¼-inch pieces. Add the cheese, pine nuts, and a large pinch of salt. Pulse again until all the nuts and cheese are ground well. With the processor running, add the olive oil until the pesto is the consistency you prefer. I like a thick pesto for spreading on sandwiches and toast, but I’ll add more oil to thin the pesto out for tossing with pasta. Season to taste.

Makes about 2 cups

Prep time: 10 minutes

Margarita-Matching: Chunky Guacamole

2011-04-24T22:28:00.002-04:00

Cinco de Mayo wouldn't be complete without a dish of cool, creamy, comforting guacamole. Plus, with a cold margarita in hand and loads of corn chips served with a refreshing salsa (I have a weakness for pineapple...), it's a must.

Now I've shared a winter adaptation for guacamole, made with sundried tomatoes, with you, but now that it's a bit warmer, I'm going for something lighter, fresher, and with flavors a bit more subtle -- the classic guacamole with fresh tomatoes comes to mind.

I love guacamole. I was of the spicy and garlicky crowd — until last summer when I made (and ate) the best guacamole ever. I was working with a recipe derived from Rosa Mexicano and learned that there was no garlic in it. Instead, the white onion (which is more difficult to find) was combined with the jalapeño and half of the mixture was worked to a paste in a molcajete. The avocadoes and chopped tomatoes (I know... it's a crime to add tomatoes to your mock-a-mole my Mexican friend Mercedes says) were then mixed in with the remaining onion-jalapeño mixture.

As white onions are more difficult to find, I now use finely chopped yellow onion. Tomatoes not in season as you read this? Do as I did before, substituting finely chopped sundried tomatoes instead (and cilantro optional). Serve with thick-cut yellow or blue corn chips (and a refreshing Blood Orange Margarita, of course).

Chunky Guacamole
Adapted from The Daily Meal

1 medium yellow onion, diced

1 jalapeño

Sea salt, to taste

2 ripe avocadoes

1 tomato, seeds removed and finely chopped

Cilantro, for garnish (optional)

Corn chips, for serving

In a medium bowl, combine the onion and the jalapeño. Season well. Crush part of the mixture with the back of a wooden spoon or measuring cup. Add the avocado and mash well, while still leaving some chunks. Add the tomato and mix well. Taste for seasoning, adding more if necessary.

Serve immediately with chips.

Serves 4
Total time: 10 minutes

The Best (Blood Orange) Margarita

2011-04-24T22:02:00.003-04:00

With Easter just about over, I'm already thinking about the next couple of holidays coming up. Cinco de Mayo is a week from Thursday, and I've been thinking about where I'll welcome the end of the work day with a refreshing margarita. Soon thereafter is the Kentucky Derby, on Saturday the 7th, followed by Mother's Day on the 8th... What are your spring holiday plans? (Does your liver ache just thinking about this?)

With the taste of spring and summer that we had today, I'm in full Cinco de Mayo swing, thinking about everything Mexican. Just last week I made some flank steak tacos (recipe to follow). Of course, they must be served with margaritas and guacamole!

To kick off a week of Cinco de Mayo planning, I'm sharing some of my favorite Mexican recipes that are so easy to make and even better to eat. What to start with? A salt-rimmed, cold margarita. I've adapted the classic lime with a bit of blood orange juice for a slightly sweeter, and brightly colored alternative. And guacamole, of course. I'm also thinking of a cool and refreshing tuna seviche. But you'll have to wait and come back for that. I promise it will be worth it!

This recipe is derived from my dad’s amazing margaritas. During the summer, he’s the margarita-maker. I don’t know what he does, but I can never seem to recreate the slightly-tart, slightly-sweet, and oh-so-easy-to-drink cocktail he creates. Here, I sub half the lime juice for blood orange juice. Just remember: The key to the recipe is equal parts juice to triple sec to tequila.

I’ve dabbled with using both triple sec and Grand Marnier in the drink. I find a smoother taste comes from using good-quality triple sec (not the $5 stuff in the grocery store). And NEVER use anything but fresh lime juice — preferably from room temperature limes.

This recipe calls for serving the margarita up, but you can also serve it over rocks. A salt rim is up to you... But forgetting the Chunky Guacamole with chips is a crime.

Blood Orange Margarita

Adapted from The Daily Meal

Juice of 2 limes (about 1/4 cup juice)

Juice of 2 blood oranges (about 1/4 cup juice)

1/2 cup triple sec

1/2 cup Tequila, preferably 100% agave

Ice

1 lime, cut into 4 wedges

Salt, for rimming

In a shaker, combine the juice, triple sec, and tequila. Add ice and shake well. Set aside.

Coat the rims of 4 martini glasses with lime and rim with salt. Pour in margarita base and serve.

Serves 4
Total time: 10 minutes

How to Eat the Rainbow

2011-04-16T21:18:00.001-04:00

Growing up, I'm sure you had people tell you to "eat your vegetables." Maybe they added "Now, darling, you are what you eat." But have you ever noticed how you might feel slightly more invigorated, energized, even alive when you eat fruits and vegetables? Come on... Just a bit?

I think so.

So this salad came about one day when I was semi-cleaning out the fridge one Saturday night. I had been taking inventory for what I would need to get the next day during my weekly grocery run. I had some leftover cooked yellow beets, and wonderful sun-dried tomatoes. I almost always have baby arugula or spring greens in the fridge -- and lucky for me, this time I had some wonderful carrots (which is rare, as during the winter, I cave and get baby carrots for easy snacking. They're easier and more delicious than the ones in stores). Inspired by a family friend and carpenter who strives to have a dinner plate featuring every color of the rainbow, I chopped and mixed all my ingredients together.

I used my favorite simple maple-Champagne vinaigrette to bind it all together, and served it alongside a piece of artisan bread with a hunk of cheese on top. Simple, yet so good. While I had this with a glass of Grenache from Australia, it would be really good with a crisp Italian Pinot Grigio or Pinot Bianco -- or a buttery California Chardonnay.

Now, this salad is even better when all of these vegetables are in their prime, but that probably won't be again for a couple months, when the greenmarkets carrots appear. I'm already excited for this year's carrots. They're SO sweet.

Rainbow Salad

2 cups greens, like arugula or mesclun

2 yellow beets, cooked, peeled, and chopped

2 carrots, peeled and cut into 1/2-inch pieces

8-10 sun-dried tomatoes, roughly chopped

Salad dressing, to coat

Toasted bread, for serving

A good cheese, for serving

Green and Greek and Oh So Delicious

2011-04-16T21:04:00.001-04:00

I love spinach. While I don't find it to have any "popeye" effect (!!), the taste and texture is a bit heftier and heartier than lettuce. When I can't find a crisp and tender heat of Boston (aka Bibb) lettuce, this is my go-to green. And what could be better than sauteing spinach with salty feta?

In terms of Greek cuisine, I have also always liked spanakopita. Not sure where this love of the crispy appetizer (often laded with butter-smeared layers of phyllo...), but there has never been a spanakopita I've turned down. Call me crazy, but I justify indulging in the treat partly because it's filled with greens (and cheese. And butter. But don't remind me of that).

Needless to say, this classic Greek dish, also known as spinach pie, is a perfect cocktail party appetizer or, when made in larger triangles, a comforting lunch or dinner dish that always satisfies my craving for something rich without doing too much caloric damage (phyllo is relatively light when compared to puff pastry or pie dough. Healthy? No, but it's a wiser choice).

While some will prepare spanakopita in a pie dish or casserole pan, to create a pie, you can also make free-form triangles of different sizes, depending on your needs. I wanted to make an entrée-sized portion that could be served with a salad, so I made my triangles larger. If you wanted to make mini-spanakopitas for a cocktail party, trim the phyllo sheets into three tall and skinny pieces and make the triangles that way.

Serve with a side salad of mâche or another tender lettuce, or a warm soup for a complete meal.

Spanakopita
As published on The Daily Meal

2 tablespoons olive oil
2 leeks, finely sliced
12 ounces baby spinach
Salt
Freshly ground pepper
8 ounces feta cheese, small dice
Freshly grated nutmeg, to taste
1 egg, beaten
One 12-ounce package phyllo dough
Butter, melted, for brushing

Preheat oven to 350 degrees.

Heat the olive oil in a sauté pan over medium-high heat. Add the leeks and sauté until fragrant and tender, about 5 minutes. Add the spinach and cook until well wilted.

Remove the spinach from the heat and season with salt and pepper. Let the mixture cool slightly (and drain if liquid collects in the bowl), then chop with a knife until in small chunks. In a bowl, combine the spinach with the feta, nutmeg to taste, and beaten egg. Combine well and set aside.

Unroll the filo dough, position with the long side at the top and bottom, and remove 1 leaf. Brush very well with butter and layer a second leaf on top. Brush with butter again. Scoop a 1/3 cup of filling about 3 inches in from top and 2 inches in from left. Carefully fold top half over filling, then bottom half. Fold lower right hand corner of the end near the filling over the filling, creating a triangle. Continue to fold the triangle like a flag. Place triangle on a Silpat-lined baking sheet. Repeat with remaining filo and filling (you’ll have about 10 spanakopitas).

Brush with more melted butter and bake in the oven until golden, about 30 minutes.

Yields 10 entrée-sized spanakopita

Prep time: 15 minutes

Cook time: 45 minutes

Tea... For Two?

2011-04-13T22:09:00.000-04:00

So, the photos from Miami won't be of the landscape, as I completely de-compressed (and my cold caught up with me). But it was a magical trip to say the least -- especially when the warm weather came back with me to NYC.

So, when Tuesday came along and the cold returned, I found this quote I discovered Monday quite fitting. Enjoy!

"If you are cold, tea will warm you;
If you are too heated, it will cool you;
If you are depressed, it will cheer you;
If you are excited, it will calm you."
-William Gladstone

My favorite tea is Apple Cinnamon right now -- or a Royal Wedding White Tea from Harney & Sons when I need a non-coffee caffeine fix. What's yours?

Stylish and Summery Prosecco Cocktails

2011-04-08T10:24:00.000-04:00

Well, there will be no cooking in my kitchen this weekend, as I'm in sunny and warm South Beach for a friend's wedding.

However, I'll be sure to take some pictures for you (especially for those of you stuck in somewhat chilly NYC/CT -- you know who you are!).

I won't leave you completely high and dry though. I'll be bringing the warm weather back with me (yup, sunny and 70 on Monday in NYC), so be sure to stock up on some sorbet and prosecco. Sarah and Lydia at Apples and Onions have just the thing to prepare the next time you're in need of a cool cocktail -- a sorbet-topped glass of prosecco.

Check it out for yourself on The Daily Meal. Be sure to leave your favorite flavor or prosecco mixer in the comments, too!

Thai for Cheaters (Like Me): Red Curry

2011-04-03T18:47:00.002-04:00

Let me preface this with this is not a classic curry from scratch. As a busy person working in Manhattan, cooking often takes a backseat to my busy schedule. Yet, I have to eat -- and I often want to eat nutritious meals that are full of flavor (but aren't too rich). I love dishes with a bit of spice, and anything with coconut in it. In early spring, when my allergies are just starting to act up and one's sinuses stuff up, this is the perfect light yet filling, flavorful and sinus-clearing kind of dish that I can't do without.

I've simplified the steps (yes, and cheated. I'm so embarassed) and recruited the help of a pre-made curry paste. While it's not the same nor as complex as a curry made from complete scratch, it's lightyears better than takeout or something from the hot/cold bar at Whole Foods.

Anyways...

I love Thai curries. The aroma alone of creamy coconut milk with the slight heat of the pungent curry spices makes my mouth water. I will often add lamb coupled with whatever vegetables I have on hand and simmer the mixture together until meltingly tender. Alone, a curry is a hearty alternative to a bowl of soup. For something even more substantial, serve it atop a cup of brown rice cooked with a bit of coconut oil and coconut milk, for added flavor. Added benefit of this recipe? It cooks in the same amount of time it takes to cook rice.

While I used lamb, onions, and bell peppers in this curry, you can really use whatever ingredients you have on hand. For example, try chicken instead of lamb, and use fresh snow peas and zucchini instead of the red bell peppers. A vegetarian? You can also use chopped tofu as well.

Thai Red Curry with Lamb

As published on The Daily Meal

1 tablespoon olive oil

2 ounces red curry paste

2 small yellow onions, thinly sliced

2 red bell peppers, thinly sliced

One 13.5-ounce can coconut milk

1 teaspoon soy sauce

1 cup water

¾ pound lamb stew meat or tenderloins cut in ¾-inch pieces

Cooked rice, for serving, preferably brown rice

Sliced jalapeño, for garnish

Fresh basil, for garnish

In a large saucepan, heat olive oil. Add curry paste and cook, constantly stirring, until fragrant, about 2 minutes. Add the onions and the peppers and sauté for about 5 minutes. Add the coconut milk, soy sauce, and 1 cup water and bring to a boil. Reduce to a simmer and add the lamb. Cover with a lid and simmer, covered, for 10 minutes or longer if the lamb is not yet cooked.

Remove the lid and let the curry sit for 5 minutes. Serve over a bowl of rice and garnish with sliced jalapeños and basil.

Prep time: 15 minutes

Cook time: 25 minutes

Serves 4

An Easy Weeknight Dinner: Omelettes!

2011-04-03T09:43:00.001-04:00

Living in a city, many friends (and myself) turn to take-out, delivery, even pre-made foods easily available at the market for a weeknight meal. After a day staring at computer screens and in meetings, who wants to make a meal when they get home at 8 or 9 p.m.? Often, not me. But, I've learned not to fall into the take-out trap. Yes, it's easy (and when I'm craving sushi, it happens sometimes), but over time, it's expensive.

To solve this problem, I've adopted two new practices: 1. Making a couple of things over the weekend that I can freeze in the freezer (lamb curry or soup) or that I can reheat and eat all week (this is one of my favorites). 2. Always having the ingredients for an omelette on hand.

I think omelettes are nearly a complete meal on a plate (with a side of toast or another grain, of course). Protein and fat from two eggs, and (for me), green vegetables in the filling. They're also completely adaptable to your preferences. I've made bacon and fontina omelettes (post 10-mile run) and ratatouille omelettes. Omelettes with spinach, or simply plain, with cheese. They're hard to beat.

So the next time you're wondering what to make for dinner, don't over look this classic French dish. They're not just for breakfast anymore.

Classic Spinach and Gruyere Omelette

As published on The Daily Meal

Olive oil

3 scallions, whites and most of the greens thinly sliced

1 cup baby spinach

1 whole egg

1 egg white

Salt and freshly ground pepper

3 thin slices Gruyere cheese

Heat an 8–inch sauté pan over medium-high heat. Add a tablespoon of olive oil and heat until shimmering. Add the scallions and cook about 30 seconds. Lower the heat to medium, then add the spinach. Cook until it is wilted, about a minute or two.

Meanwhile, mix the whole egg and egg white together well, seasoning with salt and pepper. Pour the egg mixture over the spinach, immediately stirring the egg and spinach together with a wooden fork.

Once the egg mixture is in the pan, continue to gently stir the egg while shaking the pan, so as to gently combine the egg with spinach and to scramble most of the egg mixture (rather than letting the liquid pool). Add the cheese down the middle and cook until most of the eggs are set.

With a rubber spatula, lift the edges of the omelette to make sure it is not sticking. With the handle toward you, flip the far edge of the omelette towards the middle. Then, with your plate readied in front of you, and the pan in your right hand, flip the omelette onto the plate, rolling it into a log.

Serves 1

A Healthy Breakfast to Make in Advance!

2011-03-26T21:44:00.001-04:00

I love to have a bowl of piping-hot oatmeal on weekend mornings. While many simply cook their rolled oats in water, with a pinch of salt, it’s a little too restrained for my taste. But, don’t get me wrong -- I want to keep my oatmeal healthy. I’ll add a tablespoon of coconut oil, for both a creamy mouth-feel and also the metabolism boosting qualities, along with some flavoring (like vanilla or almond extracts, depending on my taste), fresh berries or a banana, toasted nuts, and a garnish of shredded coconut. It’s a delicious breakfast that is so much better than plain-Jane oatmeal.

During the busy work week, however, I don’t have time to make (and enjoy) this weekend favorite. So, I’ve come up with this easy and healthy baked oatmeal recipe. I’ve subbed steel-cut oats for the classic rolled oats for added fiber and a nutty bite. The addition of frozen fruit adds a sweet touch that is right for breakfast (I’m toying with the idea of making this a savory oatmeal, with the addition of pesto and sundried tomatoes). Cooled and cut into bars, it’s a healthy breakfast that I can eat on the go without feeling guilty.

Baked Steel-Cut Oatmeal with Cherries

As published on The Daily Meal

8 1/4 ounces steel-cut oats

1/4 cup coconut oil

1/2 cup water

1/2 cup milk

2 eggs

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon vanilla

1 tablespoon maple syrup, plus more for garnish

1/2 teaspoon salt

10 ounces frozen cherries (you can also use another fruit or berry, like raspberry or blueberry)

Toasted walnuts, for garnish

Preheat the oven to 350 degrees.

In a saucepan, add the oats and cover with water by 1/2 inch. Bring to a boil then reduce to a simmer (alternatively, you can soak your oats overnight covered by an equal amount of water.

Meanwhile, combine coconut oil, eggs, water, and milk in a large bowl and whisk well. Add spices, vanilla, syrup, and salt. Add the oats and stir well to combine.

Lightly grease a 1 1/2-2 quart glass baking pan with 1 1/2-inch sides. Add the cherries and then the oatmeal. Place in the oven and bake for 40 minutes, or until top is nearly set and lightly golden. Remove from the oven and cool until warm. Cut and serve. Alternatively, let the oatmeal cool completely then cut into single servings. Wrap in plastic wrap or layered in a glass storage container and freeze for breakfasts later in the week!

To serve heat until warmed through. Top with toasted walnuts and maple syrup.

For Cocktails, or Dinner: Salmon Cakes with Honey Mustard Aioli

2011-03-20T18:01:00.001-04:00

I used to not be a big seafood fan. Yes, I love my salmon and tuna (especially raw, a la sushi). Swordfish, line-caught from a dayboat out of Westport, Ma.? Of course! Even good old cod, out of New Bedford, baked with a miso-soy glaze. But lobster? Crab? Shrimp? No thanks.

In terms of sea animals living in a shell, scallops were the only thing that got my approval. I still remember (albeit vaguely), one of the first meals my mom cooked in our new kitchen in our home in New Canaan (circa 1993?). Scallops. I ate them, but wasn't the greatest fan.

Over the years, I learned to love scallops (summering near New Bedford, where there are some of the best scallops I've ever had), especially wrapped in bacon. But, even after a couple of summers in Maine, the lobster never clicked.

In 1999, I had my first whole lobster, bib, lemon, butter and all. I was on Appledore Island, just off the Maine coast. Steamed lobsters didn't get any better than that. I ate it (as there was no other option), but it wasn't love at first sight. At my uncle's wedding (in which the dinner after the rehersal was a lobster bake), I again opted for a land animal.

In 2002, I had my first soft-shell crab -- my first foray into the work of crab -- and was smitten, but stayed away until recently. I was at my dear friend Susanna's aunt's home in Stamford. Her mother was Latin, and this girl knows how to cook! She served this unforgettable crab salad in freshly-fried plantain cups (Susanna, I'm still dying for that recipe). It was a turning point: I think I love crab.

I explored this newly discovered love for over the years, ordering crabcakes when they were the star of the menu, even getting soft-shell crab in my sushi. But, it wasn't until culinary school, when I became closely intimate with lobsters and shrimp (and their innards) that I discovered the culprit behind all this: shrimp (and their nasty-smelling shells).

I now eat crab and lobster with gusto (especially when out of the shell, bound with a light dressing or mayo; I'm currently eagerly awaiting lobster season so I can continue to sample Manhattan's lobster rolls...), and crabcakes will always remain a favorite, especially when bound with only a trace of breadcrumbs.

While I have yet to purchase crabmeat to attempt to crabcakes at home (why I don't know; possibly since I haven't been to Chelsea Market to get lump Jonah crab meat since September?!), I recently applied the technique to salmon. SO good; so easy (and not smelly; I promise!).

The American Heart Association recommends eating two servings of fish a week for health benefits. Salmon is a perfect choice: it is high in inflammation-battling omega-3 and omega-6 fatty acids, an excellent source of protein, and a rich source of vitamin E.

But, cooking salmon on a busy weeknight doesn't have to take forever. Take these salmon cakes; they're easy to make, quick-cooking, and taste delicious. Plus, they're a perfect alternative for non-meat eaters to hamburgers, and are also easy to tote for packed lunches the next day.

Salmon Cakes with Honey Mustard Aioli

As published on The Daily Meal

For the salmon:

3 cloves garlic, finely chopped

1 teaspoon dried herb seasoning, preferably one with scallions, chives, shallots, and green pepper

1 pound skinless salmon fillets, pin bones removed, chopped into 1/4-inch cubes

1/2 cup mayonnaise

Salt and freshly ground pepper

Pinch of cayenne pepper

Pinch of paprika

1/2 cup breadcrumbs, preferably panko

2 tablespoons olive oil

For the honey mustard aioli:

2 tablespoons honey mustard

2 tablespoons mayonnaise

For the salmon:

Combine all ingredients together in a mixing bowl. Shape into two patties.

Heat a 10-inch skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the patties and cook 2–3 minutes per side.

For the honey mustard aioli:

Combine the ingredients together in a small bowl and mix well.

To serve, plate the warm salmon cakes atop a simple green salad, and garnish with the aioli. Serve immediately.

Serves 2

Prep time: 10 minutes

Cook time: 5 minutes

Storage: Let salmon cakes cool before refrigerating. Can be refrigerated for up to three days.

Macaron Day!

2011-03-19T13:02:00.001-04:00

Do you know what tomorrow is, other than Sunday (ha!)?

Macaron Day!

A variety of pastisseries around Manhattan will be giving out free macarons tomorrow and tomorrow only. Click here to see which ones.

I might have to make a stop off at Jacques Torres and Almondine near me, and Francois Payard in NYC. Tres delicieux!

Spinach Salad, Greek-Style

2011-03-17T21:39:00.001-04:00

What is it about sweet and salty garnishes that makes eating your greens so easy? Think pear and blue cheese salads, greens with gorgonzola dolce and a drizzle of balsamico, even a warm spinach salad with a bacon-cider dressing.

While these combinations might not be so virtuous, they're delicious.

About a month ago, I had my first taste of halloumi – a Greek cheese made of goat and sheep’s milk - what an experience. Perfectly seared and served piping hot with a drizzle of honey, I ate it atop torn pieces of a fresh-baked tender flatbread. So good.

While I was initially hesitant about ordering a dish made solely of cheese, I became instantly enamored with this Greek cheese. The flavor is strong and salty, very different from other cheeses I’ve eaten before. It also has a higher melting point, allowing you to grill or fry slices without it losing its integrity.

Halloumi is a wonderful and flavorful addition to many salads. I’ve paired the salty cheese with juicy pears and a light maple vinaigrette in this salad that is good to serve whenever you can get your hands on a ripe pear. Feel free to swap out the spinach for another green, or try a different fruit -- in the summer, I’d pair cubes of halloumi with sun-ripened watermelon and fresh baby arugula.

Spinach Salad with Halloumi, Pears, and Pine Nuts

As published on The Daily Meal

1 shallot, finely minced

1/3 cup champagne vinegar

1/3 cup maple syrup

Salt

Freshly ground pepper

1/3 cup grapeseed oil, plus more for sautéing

One 8-ounce package Halloumi One 6-ounce package baby spinach

¼ cup pine nuts, toasted

1 ripe pear, preferably Comice

Honey, for garnish

Herbes de Provence or fresh rosemary or thyme, for garnish

In a 2-cup Ball jar, combine the shallot, vinegar, maple syrup, salt, and pepper. Let sit while you prepare the rest of the salad. Right before tossing the salad, add the oil and shake well to homogenize. Test for seasoning.

Heat a dry skillet over medium-high heat. Slice halloumi and dry off slices. Add a little oil to the pan, and then add the slices. Sear about 5 minutes per side, until golden.

Finely chop spinach and toss with dressing. Thinly slice pear and lay in a circle on a plate. Add salad on top, then halloumi slices and pine nuts. Drizzle with a bit of honey and herbs and serve.

Healthy and Easy Dinner: Sweet Potato Frittata

2011-03-13T18:56:00.001-04:00

Do you find yourself relying on takeout or a pre-made entree (you know, the salad bar at Whole Foods... ) on weeknights?

Cooking dinner for one (or two) at home doesn't have to take more than 30 minutes. Plus, when you make dinner at home, the meal is often more nutritious (read: lower in calories) than something you might pickup or have delivered.

This is one of my favorite go-to weeknight meals when I'm pressed for time and looking for something that will satisfy me -- and that is relatively healthy.

A frittata is an easy dish that is perfect for breakfast, or even dinner when served with a side salad. Inspired by my favorite combination of sweet potatoes, caramelized onions, and pungent blue cheese, this combination of eggs with roasted sweet potatoes and creamy Fontina cheese is surprisingly delicious and incredibly easy to make.

Sweet Potato Frittata

As published by The Daily Meal

3 sweet potatoes, chopped into 1/2-inch cubes

Olive oil

Salt

Freshly ground pepper

3 eggs

3 tablespoons heavy cream

3 ounces Fontina cheese, cut into 1/2-inch cubes

Preheat oven to 350 degrees. Toss the sweet potatoes with a bit of olive oil, salt and pepper. Roast in the oven until tender, about 40 minutes.

While the potatoes roast, crack the eggs and mix well. Add the heavy cream and season with salt and pepper.

Once the potatoes are done, remove them and preheat the broiler to high.

In a 10-inch ovenproof skillet, heat 2 tablespoons olive oil over medium-low heat. Add the roasted potatoes and toss quickly. Pour in the egg mixture and stir so that the eggs begin to coat the potatoes. Add the cheese.

Turn up the heat to medium and cook until 2/3 of the frittata is set. Broil in the oven until the top is set, and the edges begin to puff. Serve immediately.

Serves 2

Where to Eat in Northern Manhattan

2011-03-13T11:18:00.001-04:00

Photo by Paul Lomax via DNAInfo.com

Last weekend, I brunched with a couple of good friends after running in a 5k race in Northern Manhattan. As the race started at 168th Street and progressed up through Fort Tryon Park, I knew exactly where to enjoy a wonderful meal (featuring lots of fresh produce and hand-crafted treats and cocktails) afterwards: New Leaf Restaurant & Bar.

I love how all proceeds benefit New York Restoration Project, a non-profit organization founded by Bette Midler that has saved over 50 community gardens from development since it's founding over 15 years ago. The stone cottage-like building is also located in the most magical spot: under the tall trees adjacent to the Heather Garden in Fort Tryon Park.

To learn more about what we ate -- and New Leaf -- check out my friend Amanda's post. I can't wait to go back and try their Blackberry Margarita (and enjoy another Sour Cherry Scone. Oh my goodness, heavenly...).

Love wine? Check out Plonk!

2011-03-07T19:56:00.000-05:00

My latest obsession? Plonk Wine Merchants!

For all you wine-lovers out there, they specialize in high-quality, low-production wines that are also reasonably-priced!

I'm lusting after their Malbecs and Zinfandels. You?

Simply French: Spinach and Gruyère Soufflé

2011-03-06T19:28:00.002-05:00

For even the most experienced cooks, making a soufflé can be intimidating. I’ve begun to play around with soufflé recipes, each time remembering a couple of tricks to ensure my soufflé always rises.

To begin, you make a white roux, cooking melted butter with flour until the raw scent of the flour is gone. As long as you keep your heat on medium or medium-high, and watch and stir your roux, it won’t burn. To the roux, you add seasonings and milk to create the béchamel. The key here is to essentially bring this mixture to a boil, constantly stirring the bottom so the roux dissolves into the milk, which will cause the mixture to thicken. How thick is thick? You want the mixture to stop moving clockwise when you stop stirring it clockwise.

I also don’t use cream of tartar when whipping my egg whites. Instead, I always make sure there are no traces of egg yolk in my whites, and that I whip them to stiff peaks (I still raise the bowl upside down with a little shake to test this). Once I fold the whites together with the cheese, I’m very gentle, taking care to not deflate my whites, or the soufflé won’t rise.

This is a simple soufflé recipe that you can put on the table within an hour. Serve with a hearty green salad with beets, or simply alone for a light appetizer. Just remember to serve it immediately, before it begins to fall as it cools.

Spinach and Gruyère Soufflé
As published on The Daily Meal

2 tablespoons unsalted butter, plus more for greasing molds

2 tablespoons flour, plus more for dusting in molds

1 cup milk

1/4 teaspoon salt, plus more to taste

Freshly ground pepper

A couple pinches of cayenne

A couple pinches of nutmeg

6 egg yolks

8 ounces Gruyère cheese, grated

1 cup frozen and defrosted spinach

6 egg whites

Preheat the oven to 400 degrees. Butter the insides of four 2-cup soufflé dishes and dust with flour to coat.

In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and cook for 2 minutes, stirring constantly. Cook until the raw flour smell is gone. Off the heat, add the milk, salt, pepper, cayenne, and nutmeg and whisk well, making sure to get all the flour off the bottom of the pan. Bring back to the heat and cook, whisking constantly, until the mixture is nicely thick and smooth.

Remove from heat and add in egg yolks, spinach, and cheese and combine well.

In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Whisk 1/4 of the whites into the cheese mixture to lighten, and then add the rest of the cheese mixture to the whites and gently fold in the cheese mixture (it will not be fully homogenous; don’t deflate your whites, as your soufflé won’t rise). Pour into soufflé dishes and place in the oven, turning the temperature down to 375 degrees. Bake for about 20 minutes, until the soufflés have risen and the tops are no longer wobbly (if you’re using a 4-cup dish, your soufflé will need about 30 minutes).

Serve immediately.

Serves 4

Prep time: 30 minutes
Cook time: 20 minutes