Saturday, August 3, 2019

Glazed Carrots

                                                Artwork by Peter

This is easy: glazing carrots or other root vegetables as described below is a simple yet utterly charming (and delicious) addition to almost any meal. I cooked and chopped bacon for a crispy topping and in a fit of fancy, subbed herb oil found here instead the butter suggested.

"Start by cutting vegetables into uniform pieces and arrange them in a single layer in a saute pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes."

Do enjoy!

Thanks to Saveur magazine, issue no. 144.

Monday, July 22, 2019

Corn "Grits"!

I'm not quite sure how the single May '94 copy of Gourmet magazine came into my hands all those years ago, but I have always held onto this cherished issue filled with various menu suggestions for entertaining, such as A New Orleans Courtyard Dinner, A Pan-Asian Luncheon in Maui, and A Lunch in the Woods. I have grilled marinated London Broil and soaked cherry tomatoes in pepper vodka from the Sailing Picnic menu and have hosted a Croquet Lawn Party (in my apartment) featuring salmon rillettes, lime Southside cocktails, and gorgeous chicken salad tea sandwiches rolled in smoked almonds.

Most recently, I found a tantalizing recipe for Roast Loin of Lamb with rosemary jus and hominy grits tucked into Gourmet's back pages, courtesy of Joe Castro from The English Grill in Louisville. First of all, I used a frozen pork loin we had on hand instead of lamb and it worked beautifully. I decided to skip the accompanying cheese grits and make a side out of fresh corn that was about burst from the refrigerator. I thought of elote, the spicy, grilled Mexican corn preparation loaded with cojita cheese and endeavored to make corn "grits" instead. The adapted recipe for grits is below. With very little tampering, and basically just subbing corn for the grits, I made a new side and suggest you do the same. See my notes/alterations in italics to make these simple, special grits!

Joe Castro's Hominy Cheese Grits
1 slice bacon (Try a teaspoon or so of liquid smoke instead, no fat!)
1 TB minced shallot
1 TB minced celery
2 cups low salt chicken broth (I used about one cup or so, simmered down)
Four ears of corn (strip and cut off kernels)
1/4 cup freshly grated Parmesan
1/4 cup crumbled soft mild goat cheese
1/2 tsp chopped fresh thyme leaves
2 TB unsalted butter (I only used 1/2 TB of butter!)

In a large heavy saucepan, saute bacon, shallot, and celery over moderately hight heat, stirring, until bacon is browned. (Add your corn now to brown too, then add broth and simmer to further cook corn until liquid is reduced to half a cup or so. Blend in the cheeses, thyme, and butter to a creamy consistency--and you're done!) Serves 4.

Add hot sauce if you wish and do enjoy this creamy, cheesy, deee-licious dish!

Sunday, July 7, 2019

Linguine with Pesto, Potatoes, and Green Beans

                                               Artwork by Peter

I've been making Trenette col Pesto Genovese for years, toiling over the homemade pesto; boiling and peeling the potatoes; grating the Parmesan myself. Baby and I wanted a simple Sunday lunch recently, over a glass, or two, of a crisp white wine--so I cut to the chase and made the whole thing in about a half an hour. An accompanying, spirited salad composed of just lettuces and a resolute vinaigrette was entirely enterprising!

The actual recipe from Saveur is here. I found a good ready made pesto (or a pre-packaged brand name pesto such as Buitoni might work as well, I imagine) and added in already grated cheese to it. A bag of microwavable haricot vert green beans were ready in a snap. Instead of peeling the potatoes and boiling them, I purchased a can of Gefen whole potatoes, which I think are quite good! The Del Monte variety is also surprising.

So here's what to do: while the water for the 1lb. of pasta gets to a boil, halve the potatoes and broil them with a drizzle of olive oil until nicely browned. Mix the cheese into the pesto sauce. While cooking the pasta in salted water, put the beans in the microwave for the required 2-3 minutes and let sit to cool for a minute or so before handling. Strain the pasta, reserving a 2 tbsp. of the pasta water to bind the sauce, drain the oil from the potatoes and toss all of the ingredients together, adding the delicate potatoes in at the end. Top with more of the grated Parmesan, grind some black pepper to it and done! Here we have something that is truly elegant and yet quite hearty--and was just as delicious as it would have been had I doubled the time and effort. Although our Trenette col Pesto Genovese may be served anytime, I usually only make anything involving wildly evocative basil in the summer.

Do enjoy!

Saturday, June 15, 2019

Shouldn't You Just...?

                                               Artwork by Peter

...add a chiffonade of basil to your summer refresher? Grab a leaf or two, stack, and roll up like a cigar. Slice thinly on the bias and add your chiffonade to a frosty glass of lemonade or a gin and tonic for an invigorating twist to whatever stirs you! Click here to discover a bit more about basil!

Tuesday, March 26, 2019

Li-Lac Chocolates--The Sweet Spot of Hudson Yards

Li-Lac, "Manhattan's Oldest Chocolate House" recently opened shop in the Shops at Hudson Yards, home to over 100 exclusive luxury and specialty stores and restaurants covering about 720,000 square feet of New York City. It's the sweetest spot in Hudson Yards!

The new Li-Lac location carries on the tradition of handcrafted, small batch chocolate that first began with a quaint little shop founded by French-trained George Demetrious on Christopher Street in 1923. Over the years, the brand has blossomed and is currently tended to by owner Anthony Cirone, Chris Taylor and Master Chocolatier Anwar Khoder, who provide one of the largest gourmet chocolate selections in the country.

The Hudson Yards shop carries their full line of chocolate assortments, NY-themed chocolate gifts and specialty molds--look for the introduction of their 72% extra dark, dairy-free chocolate bar featuring a tribute to the striking Hudson Yards skyline (see above). Chocolate lovers may also delight in the on-site chocolate tempering wheel, but are asked not to tamper with it, however tempting it may be! 

All the fudge is cooked to provide a smooth texture that is less grainy than mixed fudge. Delicious bites of maple walnut, mocha and regular fudge are shown, top tier; chocolate covered pistachio marzipan, middle tier; chocolate covered coconut, bottom tier.

Don't forget about Easter bunnies, specialty chocolate assortments, and colorful jelly beans for all the young ones--including the young at heart! How sweet it is, indeed!

Li-Lac Chocolates locations: Hudson Yards (10th Ave @ 32nd St); West Village (40 8th Ave @Jane St). Greenwich Village (162 Bleecker St, btw Sullivan/Thompson); Grand Central Market (43rd St & Lexington Ave); Chelsea Market (75 9th Ave @ 15th St); Brooklyn Factory/Store (68 35th St, btw 2nd/3rd Aves, Brooklyn. Visit for more information.

Monday, November 12, 2018

Sole a la Grenobloise

I sat before this extraordinary sole, wondering as I chewed each buttery, spright, sumptuous bite of fish, "Why have I never made this dish before...?"

My Sole a la Grenobloise (as prepared in the city of Grenoble, the south-eastern region of France) was pulled from Saveur's 'The Beauty of Butter' special issue, No. 109. The word butter itself was such an obvious, delicious clue to all that might await in the pages, but the pages remained unsmeared by my buttery fingers, until recently. What a simple dish to delight your guests!

Aren't these beautiful sole filets?

Soak your sole in milk, and season with salt and freshly ground black pepper.

The recipe is here, and it's not difficult to make, merely astounding to eat. You can purchase the clarified butter required or take a little time to do it yourself as described here. I would add a final spray of lemon over the sole before serving; the shock of acid truly brings the dish to life. Otherwise, serve it with white rice and a side dish of green beans almondine, the basics from found here. Do enjoy!

Thursday, November 8, 2018

Shrimp & White Bean Confit with Polenta

Sometimes recipes stir me to make something else entirely with them. I was intrigued by a recipe for a fava bean stew, but then I thought of the shrimp we had in the freezer, considered cannellini beans, and wondered how it might all go on top of creamy polenta.

I made the Cyprus fava bean stew, known as Koukkia Kounnes, from Saveur magazine, but tinkered with the recipe (see below,) using a 15.5 oz. can of white cannellini beans instead of favas and used about half the amount of suggested chicken broth. I let it simmer for quite a while, along with the garlic, thyme, onion, and bay leaves, until the liquid all but evaporated--now I had a luscious, fragrant confit of beans!

While the stew slowly simmered, I prepared the polenta. When the polenta was nearly done cooking, I sauteed a dozen thawed shrimp in olive oil with zest from a whole lemon, some smashed garlic, salt and pepper. Once the shrimp were cooked, I removed them with a slotted spoon and covered with foil to keep warm. Reduce the zesty sauce to thicken slightly.

The perfect forkful: spoon your polenta on two plates, and add the confit of beans. Top with shrimp and pour the reduced sauce over that. Get a hold of that fork and dig in! Serves two.

I went rogue in the kitchen, but here is complete stew recipe unadorned, with my suggestions only in italics:

Adapted from Saveur
Serves 4-6
1 lb. dried fava beans (I used canned cannellini beans)
1/4 cup extra virgin olive oil, plus more, to taste
6 cloves garlic, quartered
1 large yellow onion, roughly chopped
5 sprigs fresh thyme
2 bay leaves
5 cups chicken broth or vegetable broth (I used only about 2 cups)
2 Tbsp. fresh lemon juice (I forgot! But lemon zest with the shrimp preparation solved that!)

Place the dried fava beans in a bowl or pot, cover with water by 3″ and let soak for 8 hours or overnight in the refrigerator.  Drain the beans and set aside. (Use canned for time-saving tip!)
Heat a dutch oven over medium heat, and add the oil.  Add the onion, garlic, thyme, and bay, and cook, stirring occasionally, until soft and lightly browned, about 15 minutes.
Add the fava beans (or cannellinis) and broth to the pot. Bring to a boil over high heat and then reduce the heat to a simmer. Simmer, partially covered, until beans are tender and broth has thickened, about 2.5 hours. (Canned beans won’t take this long to cook; simmer until liquid is almost evaporated)
Season with salt and pepper and stir in the lemon juice (again, I forgot the lemon juice). Ladle into a bowl and drizzle more olive oil over the top, if desired. (Or serve on top of your polenta with shrimp!)

Thanks to for adapting the recipe online.