Frankies

I got many great gifts this Christmas, but one of my favorites is this new cookbook from the two Franks behind one of my all-time favorite restaurants of the same name, Frankies Spuntino.  Although I have never made it to the original location in Brooklyn, I happen to live near their second one on Clinton Street on the LES of Manhattan.  Whether my mother is in town amd we are making dinner plans or its weekend brunch with the girls, Frankies is always a failproof choice. 

Addictive food with an Italian-American bent and a warm, inviting atmosphere make it the perfect spot for pretty much any situation that involves eating.  Which is why I was so beyond psyched when I found out that they were coming out with a cookbook and I would be let in on the secrets behind some of my favorite recipes straight from the pages of their menu.  

This "Kitchen Companion & Cooking Manual" is proof that some of the best tasting food is often simply prepared using fresh, but not necessarily expensive ingredients and will transform you into a great home cook, whether you are cooking for yourself, your family or entertaining for friends.  Some of my personal favorites include: Cipollini Onion Vinaigrette, Lentil Soup with Smoked Bacon and Sweet Potato Ravioli in Cheese Broth.

A Taste of Greece (on the Lower East Side)

I discovered Boubouki one day walking home from work.  Occupying just a tiny stall within the Essex Street Market I wouldn't have noticed its existence if not for the chalkboard menu outside listing the deliciousness available inside.

The fresh, homemade greek food at Boubouki is the product of Rono Economou's passion for making the food she grew up eating, but with a more modern approach.  It is simple, utter perfection.  During my initial visit several weeks ago, I decided on the classic spinach pie with light flaky layers of phyllo dough and a new take on beet salad topped with feta cheese.  As soon as I was finished eating, I was already thinking about what I could barely wait to eat on my return trip.

For my second visit, I decided to again have the spinach pie and beet salad, but to also try the feta flatbread. While it looks fairly simple, the combination of textures and flavors is anything but.  The thin crispy flatbread is charred just slightly at the edges and topped with meaty cubes of feta cheese.

I am already thinking about my third trip back where I must try the Baklava, or maybe the carrot cake, or whatever the new seasonal menu addition may be.

Open Tuesday through Sunday, 10am-6pm (take out only) at Essex Street Market, Essex & Delancey Streets, Booth #18

Best Brunches in NYC

I was just featured on Stylecaster again!  This time in a story on the best brunches in NYC, check it out here.


I've always been a big fan of a lazy weekend brunch, but for those of us lucky enough to live in NYC, we all know that brunch here is entirely different than it is anywhere else.  In one of the most expensive cities on earth, you can usually have a great meal and 3 cocktails...all for only $20!  There are a lot of amazing brunch spots in this city, but here are a few of my favorites around my LES neighborhood, starting with my Stylecaster pick, my beloved Clinton Street Bakery.


Clinton Street Baking Company
You won't find any free mimosas here but there is another reason why there is a mob of people standing outside every Saturday or Sunday, rain or shine, at this iconic LES breakfast spot. The huge, fluffy pancakes are the real draw here (you have your choice of blueberry, banana walnut and chocolate chunk), but the buttermilk biscuit egg sandwich is also very much worth the wait. Go early, put your name in and head across the street to Café Pedlar for a cup of Stumptown coffee to sip while you wait.

Macondo
The "Open Mimosa Brunch" at this Latin tapas spot from the people behind the other popular neighborhood spot Rayuela is not to be missed.  From 11am-4pm you can pair items like huevos rancheros with three freshly-squeezed, exotic fruit mimosas of your choice.  The purchase of one food item and a mimosa will get you two more mimosas free!

Essex
For $20, you get to choose from a lengthly menu of delicious food options like my favorite "Mexican Matzo Brei (scrambled eggs with tortilla crisps, monterey jack, avocado, black beans and pico de gallo) and the requisite three mimosas/bloody marys/screwdrivers.  The vibe is lively and raucous making it a super fun spot for a girls brunch or a continuation of your Saturday night party.

Cold, Cold Go Away

When someone has a cold the best thing to eat is homemade chicken noodle soup.  I found myself in need of a simple but delicious recipe for it this past weekend and came upon this one by Tyler Florence.  Just what the doctor ordered, it is true comfort in a bowl and will have you feeling better almost immediately, whether you are sick or not.  Perfect to make on a lazy fall weekend day, it will make your home smell delicious as it bubbles away on the stove.

This recipe makes 4 generous servings.  Feel free to leave the turnip out as I did as it still turned out great.  Also, the smallest whole chicken I could find was 4.5 pounds, so I increased the cooking time about 20 minutes.  You will know the chicken is done when it literally falls off the bone.

Chicken Noodle Soup (courtesy of Tyler Florence)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts 

A Well-Rounded Meal

I thought my homemade lunch looked pretty good today so I decided to take a picture of it and share.  What’s for lunch this week you ask?  A small Satur Farms mesclun salad with cocktail tomatoes and Newman’s Light Balsamic Vinaigrette dressing, oven roasted deli turkey and smashed avocado on a whole wheat sandwich thin and a macintosh apple from my trip to Russell Orchards in Ipswich, MA.  YUM!

Easy Like Saturday Morning

For a quick, healthy weekend breakfast I love Cinnamon Raisin French Toast.  This recipe makes one serving but it is just as easy to double or triple the recipe for a crowd.  I make it healthy while adding flavor by using the Ezekiel Cinnamon Raisin Bread (you can find it in the freezer section at your grocery store).

Ingredients:
2 slices Ezekiel Cinnamon Raisin Bread, defrosted
2 whole eggs
Splash of milk
Vanilla extract
Salt & pepper to taste
1/2 TBSP buttery spread (or to taste)
2 TBSP pure maple syrup (or to taste)

Directions:
1. Beat together eggs, milk, vanilla extract salt and pepper in a shallow bowl
2. One piece at a time, dip both sides of bread in the egg mixture, allowing the bread to sop it all up
3. Meanwhile, heat a large skillet (or griddle if cooking for a crowd) over medium heat coated with cooking spray
4. Cook bread for 3-4 minutes on each side until golden brown and the eggs are cooked through
5. Top with buttery spread and pure maple syrup and enjoy!

Stylecaster

This week I got the opportunity to write an article for Stylecaster, one of my all-time favorite fashion and lifestyle sites. It is focused on "5 Simple Fall Appetizers" and I had a great time putting it together.  So much so, that it inspired me to invite a group of friends over next week for "girls night in", giving me the perfect excuse to make them!  

Here is a peak at my article...

From pizzettes to truffle butter crostini, consider these the chicest apps in town.

It’s official. Fall is upon us and with the dip in temperatures we find ourselves spending more time in the cozy confines of our homes – perfect timing to invite some friends over for an impromptu gathering. Here is a list of some of my favorite seasonal appetizers that are sure to impress your guests but don’t require fancy ingredients or special gadgets. My belief is that entertaining should be fun and should not have you spending the entire evening behind the stove. Whip up a few of these nibbles, add some wine (or Oktoberfest beer) and you’ve got a party.

Read the full article from Stylecaster by clicking here and let me know your thoughts!

Italian Night In

I must admit I was a little late to the game on this one but finally got the chance to stop by the now famed Artichoke Basilles in the East Village.  I have heard stories of long lines and a soup-nazi-like atmosphere but must have hit it on a good day since I experienced neither.  What I did experience though was one of the most delicious versions of pizza I have ever tasted.

They have only four choices for slices or pies: Artichoke, Margarita, Sicilian and Crab.  I decided on the Sicilian and no matter that it was incredibly messy to eat and slightly burnt, I wanted to take my time eating it, to savor every last bite.   A deliciously dense, crispy crust was the perfect vehicle for the sweet marinara sauce and rich, salty cheese.  Yet another reason for why there is no excuse for eating bad pizza in New York.  I say pick up a sicilian pie to go, then grab a 6 pack of Moretti on your way home and voila! Italian Night In.

Click here to visit the Artichoke Basilles website and learn more about their "kick ass pizza"

When Life Gives You Basil…

This time of year is the perfect excuse for getting creative with the abundance of basil you may have, especially if you have been growing it all summer as some people I know (aka Kathy & Gene). 

I can’t think of a better way to use up basil than making pesto.  It is a delicious condiment that elevates any existing dish or recipe, is easy to make and lasts for months in the freezer so you can have its fresh summery taste all season long.

Of course it is delicious tossed with some whole grain pasta but here are some of my other favorite ways to use pesto:

Bruschetta: slice a baguette, brush with olive oil and cook in a 350 degree oven until toasted, turning once. Spoon pesto over bread and garnish with nothing more than a halved grape or cherry tomato

Soup topper: A spoonful tastes divine on many soups, but I especially like it on a hearty minestrone

Sophisticated eggs: Use as either an omelet filler or swirl into scrambled eggs

Pretty easy mac: Stir into mac n cheese, I like Annie’s Organics brand

Vinaigrette: Mix a couple of spoonfuls with some extra olive oil and a little bit of white balsamic or sherry vinegar to create an amazing salad dressing

Holy Doughnut

I am not sure why it has taken my so long to pay Doughnut Plant a visit but I can promise to make up for it with frequent visits from here on out.  Let me start by saying that I am definitely not a doughnut person so to speak, that is until I tasted these.  A true food experience, these little clouds of heaven are made on site, come in seasonal flavors and use only the best of the best ingredients.  Flavors of the moment include: Peach, Carrot Cake, Peanut Butter & Jam filled, Tres Leches, Blackout, Vahlrona Chocolate, Vanilla Bean, Toasted Almond and my #1 favorite, Crème Brulee.  Are.You.Kidding.Me?

Available every day except Monday, starting at 6:30AM until sold out at 379 Grand Street, NYC.

http://www.doughnutplant.com/

 

Healthy BLT

A rainy Sunday like this coupled with an abundance of fresh tomatoes is the perfect excuse for a BLT.  One of the most simple, yet delicious sandwich creations, but I wanted to switch it up a bit to make it a little healthier.

My take on the classic BLT:  turkey bacon, baby spinach, tomato and low fat canola mayo on two slices of Ezekiel 4.9 bread, toasted.

Not quite as rich and satisfying as the original but it definitely comes close!

Summer Salad

With the temperatures here in NYC soaring near the 100 degree mark this week, it was an easy decision not to cook.  But, still wanting something homemade and healthy, I opted for a salad.  To me, this one is utter perfection, especially on a hot day.  Pair as I did with a crisp, acidic rose with lots of minerality, like the brand new to the states, "Le Poisson Gris" from Tunisia.

All you need is: Romaine/ Red Onion/ Cucumber/ Chickpeas/ Feta/ Pita and my vinegarette recipe from an earlier post and dinner is done.

Best Kabob Recipe EVER

Ok so I am officially back up and blogging!  The last few weeks I have been busy getting settled in NYC and getting used to working again.  

In celebration of the recent start to the summer season, I want to share with you my all time favorite steak kabob recipe.  Trust me, this is a recipe you will want to put on the grilling rotation.

"Grilled or Broiled Beef & Vegetable Kabobs" (adapted from "How to Cook Everything" by Mark Bittman)

1 TBSP olive oil
2 TBSP freshly squeezed lime juice
1 TBSP soy sauce
Salt and freshly ground pepper, to taste
2 TBSP minced fresh rosemary (or parsley or thyme)
1 TSP minced garlic
6 medium onions, quartered
2 bell peppers, any color but green, stemmed, seeded and cut into about 1 1/2 inch chunks
12 medium button mushrooms, trimmed and cut in half
2 to 3 LBS sirloin steak, cut into 1 1/2-2 inch chunks


1. Preheat the grill

2. Combine first six ingredients in a large bowl.  Separate a few TBSPs of the marinade and put aside.  Put the beef chunks into the large bowl with the marinade and let sit, tossing occasionally for about 30 minutes.

3. Arrange the vegetables and beef on separate skewers and brush with the reserved marinade.  Start the vegetables on the grill first, cooking them on a relatively cool part of the grill.  Turn them and brush with any remaining marinade from time to time until they start to become tender.  Than start the meat, on the hottest part of the grill, a few minutes on each side until each of the four sides browns.  Do not overcook-cut a chunk in half after 5 minutes of cooking to judge stage of doneness.  

4.  Give everything a final baste with the marinade if any remains, place the skewers on a plater and serve!

I like to serve with a side or brown rice or rice pilaf and a summery red wine, like a Gamay, chilled.  According to Bon Appetit, Gamay is "Summer's Best Red."  More on that later!

Best of Boston

Apologies for the lack of posts lately...the last few weeks have been a whirlwind because I accepted a job and have been busy moving back to New York.  As a tribute to my beloved Boston, I have come up with a list of the top 10 places around town I will miss the most.


Dave's Fresh Pasta (Somerville, MA) - a rotating selection of fresh homemade ravioli and accompanying sauces, not to mention one of the best sandwiches in town.  Oh, and don't miss the little wine shop inside, which is meticulously stocked with reasonably priced bottles of wine from small producers and a really informative staff that has never let me down with a good wine rec.
Highland Kitchen (Somerville, MA) - some of the best bartenders in town, great cocktails, fresh, seasonal american food with a southern bent, wonderful live bluegrass music for sunday brunch
Clear Flour Bread (Brookline, MA) - not the first time this bread mecca has graced this blog, artisan breads and pastry made using traditional french techniques
Sherman Market & Cafe (Somerville, MA) - small privately owned grocery store committed to offering on the best in local produce and packaged foods - as in just about everything is from Massachusetts, including farm fresh eggs, cheese and milk.  Don't miss out on the dried Baer's Beans.
Savenor's (Cambridge, MA) -  Aside from the fact that Jack Savenor was Julia Child's butcher - she signed her initials are on the front entrance sidewalk, it is really the best butcher shop around
Kickass Cupcakes & Dairy Bar (Somerville, MA) - cupcakes in flavors like Green Monster - The infamous Sam Adams Cream Stout Cupcake...chocolate cupcake with a chocolate beer ganache center and green chocolate beer frosting topped with cocoa nibs, need I say more
Tremont 647 (South End of Boston, MA) - Fantastic Sunday brunch complete with "big girl" mimosas and homemade nutella filled pop tarts...and $2 Taco Tuesdays
Sonsie (Boston, MA) - Prime people watching on Newbury Street with great salads and gourmet brick oven pizzas
Moultan's (Medford, MA) - Family owned and operated and the freshest seafood around (the owner hits the Boston Piers daily).  Take out or eat in.
Coolidge Corner Clubhouse (Brookline, MA) - The best place to watch a Red Sox/Bruins/Patriots/Celtics game, always a great selection of beer on tap, delicious chicken nachos

Sweet Potato Superfood

I'll start by telling you that I eat a lot of sweet potatoes.  They are super healthy and satisfying too.  I often eat them mashed as a side with chicken and a vegetable for dinner.  It is a great way to eat them - peel and quarter potatoes, cover with cold salted water, bring to a boil and cook until just tender (about 20 minutes), drain and mash with a potato masher until desired consistency.  You could finish them off with a pat of butter but I recommend trying them as is with just a little sprinkle of sea salt.  There is so much flavor there it is really all they need.

The other way I love to eat sweet potatoes is as fries.  Who doesn't like a fry, right?  But, after deciding that the precut ones that come frozen are cut too small, resulting in fries that have too much crunch and not enough meat to them, I decided I would experiment with making them from scratch.

I learned there are two important steps to take to ensure the perfect outcome - make sure to cut the sweet potatoes into large enough wedges, about 1/2 inch thick (you should get about 16 fries out of a medium/large potato) and to cook them at a not too hot temperature of 375 degrees.  Once the fries are cut, drizzle with olive oil and sprinkle with sea salt and toss to evenly coat each piece, then arrange on a rimmed baking sheet.  For two medium/large sweet potatoes (about 4 servings), it should take approximately 45 minutes, flipping them halfway through.  Definitely keep a close eye on them though and keep checking them every now and then until they are done just right - slightly crispy and golden on the outside, tender on the inside.

What Does It Mean to Eat Clean

Some may call me a magazine fanatic.   I came across Clean Eating magazine the other day in Whole Foods and was undoubtedly excited about reading a new food magazine.  I think its great because as much as I love my Bon Appetit and other foodie magazines, the recipes aren't always the healthiest and let's face it, sometimes I am not interested in tracking down a ton of ingredients to make a dish.  Here is where Clean Eating Magazine comes in:  breathing some life into healthy, simple cooking.  Click here for more information on what "Clean Eating" is and some free recipes.

Artisan Pizza in Davis Square

Had dinner tonight at a new restaurant in Davis Square called Posto Pizzeria and was impressed on all fronts.  There is really nothing like it in the area as far as dinner options go.  The loft-like space manages to feel large and cozy at the same time with high ceilings, exposed beams and a wall of windows that open in nice weather.  There is a separate bar area with a few tastefully placed flat screen TV's and dining room with views of the open kitchen, where you can watch pizzas being made before they make a visit to the brick oven.  I had the Spring Salad with an expertly seasoned Roasted Tomato Vinaigrette to start and then the Margherita DOC pizza with San Marzano tomatoes, basil and fresh mozzarella cheese, that had just a touch of char to its deliciously crisp, slightly chewy crust.  Posto boasts a stellar wine list with many options available by the glass, half or full bottle, a wide variety of local beers and a cocktail menu that includes inventive classics like the Aperol Spritz and the Mistaken Negroni.  You can tell that everything is freshly made using quality ingredients and I think the expansive selection of drool-worthy menu options is reason enough to keep coming back.

Pizzeria Posto, 187 Elm Street, Somerville, MA, 617.625.0600

(photo courtesy of Thrillist)

The True All-Purpose Vinaigrette

I have tried many different variations of vinaigrette and I just think this one is hands down the best.  It is a version of a recipe from Colin Cowie that appeared in Oprah Magazine a few years ago and I find I keep going back to it.  According to Colin it is "perfect not only on salad greens, but also as a glaze for baked or barbecued chicken, a wonderful marinade for shrimp and a sauce to drizzle over grilled seafood.  The versatility of this handy, foolproof vinaigrette borders on the magical and will make anyone feel like a superchef."  It makes me want to eat more salad, enough said.

I made it the other day and tossed a few tablespoons with green bean salad (cut fresh green beans into 1 inch pieces, briefly cook in boiling water, transfer beans to a bowl filled with ice water, drain and dry beans). Throw in a handful of sliced almonds for crunch.

Ingredients:

• 1/4 cup white balsamic vinegar 
• 1 tablespoon dijon mustard
• 1 tablespoon chopped shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup good olive oil

Directions:

In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper.  Slowly whisk in oil.

Mutli-Grain Pizza with Italian Sausage, Spinach and Caramelized Onions

One of my all-time favorite pasta dishes is orecchiette with sausage and broccoli rabe from Alice Waters' cookbook, "The Art of Simple Food". I never thought of concocting a pizza version until I came across a recipe for sausage pizza in Real Simple magazine and decided I would make a play on it. It was simple to make and came out great. So easy in fact, that I am now inspired to make my own pizza more often and experiment with different flavor combinations. (Serves 6)



Ingredients:

• cornmeal for pan 
• 1 lb pizza dough (I like the multi-grain version from Whole Foods) 
• 3 tablespoons olive oil 
• 1 large onion 
• 2 links Italian sausage, casings removed (about 3/4 lb) 
• 1 small bunch spinach, thick stems removed (about 3 cups) 
• Kosher/Sea salt & black pepper 
• 1 cup or more shredded reduced fat cheese (i used a combination of mozzerella and cheddar) 
• 1/4 cup freshly grated parmesan cheese 

Directions:

1. Shape fresh dough into a ball. Place in an oiled bowl, cover with plastic wrap and let rest at room temperature for 30 minutes. 
2. Meanwhile, thinly slice onion and cook, covered over medium-low heat for about 10 minutes, shaking the pan every now and then. Add 1 TBSP oil and some salt and pepper. Cook for another 15-20 minutes, stirring occasionally.  Set aside.
3. Preheat oven to 425 degrees and sprinkle a rimmed baking sheet with cornmeal. Shape the dough into a 14 inch oval, place on prepared baking sheet and brush with 1 TBSP oil. Bake until puffed and golden, 15 to 20 minutes. 
4. While the dough is cooking, heat the remaining 1 TBSP oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with spoon until no longer pink, about 7-8 minutes. Add the spinach and 1/4 TSP each salt and pepper and cook until spinach is fully wilted, about 5 minutes. 
5. Top the partially cooked pizza dough with the sausage mixture, cheeses and caramelized onions. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes. 

I served this tonight with a simple salad of red leaf lettuce, cucumber and tomato with homemade vinegarette.

If you have any leftovers, make the perfect breakfast pizza by reheating in a toaster oven and topping with a fried egg, over easy. Yum!

Mark Bittman's Chicken Thighs Four Tasty Ways

It is no secret that I am a huge Mark Bittman fan.  For those are you that are unaware, he is a food columnist for the New York Times and frequently appears on the Today Show.  He is also a highly acclaimed cookbook author, most notably "How to Cook Everything which is adored by chefs and home cooks alike.

I personally love that he never takes himself or cooking too seriously.  His recipes tend to be fairly simple (his column at NYT is titled "The Minimalist") but always have great flavor.  His style is to prepare you with the basic fundamentals of a dish and as a champion for substitutions and variations, allows you to let loose in the kitchen and get a little creative.

Check out the following segment from this morning's "How to Cook Everything Today", for four glazes to spice up roasted chicken thighs from the master himself.

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