I am currently having my things packed and loaded into a large "Executive Moving Truck" and am prepping for a move away from the sunshine state just in time for winter. I'll certainly miss the beach, the sunshine and the affiliate I currently work for, but also look forward to more culinary adventures outside my kitchen as I venture back to the NY Metropolitan area ... okay, so I may be on the NJ side, but I'm not native Jersey-an.
This week I've been enjoying the delights of dinners that come out of cardboard boxes (but at least organic!) and feasting on cashew butter and jelly sandwiches.
Next week, with the new surroundings, new kitchen, and Hong Kong market nearby, I'll be back to cooking (and posting) regularly. By popular request, photos will be uploaded as apparently my prose doesn't quite satisfy my readers who are "hungry" for more (yes, yes, pun intended).
Until then ... happy eating!
Sunday, October 4, 2009
Friday, September 25, 2009
Le Pain Quotidien
On a recent trip to New York. I ventured to Le Pain Quotidien. Raw wood, organic food, and communal tables characterize the atmosphere of the newest addition to organic-chic fare. It was casual, bright, and an excellent spot for people watching.
The bakery has an incredible assortment of fresh baked organic breads, pastries, coffees and jams, and table service is provided to those in search of a larger bite.
I ordered the Ricotta Fig Tartine and was pleased that we received the recipe below with our check. The combination of flavors was simple yet elegant.
Ricotta Fig Tartine (Courtesy of Le Pain Quotidien)
1/3 c Ricotta cheese
1 slice buttered le pain quotidien organic whole wheat bread
2 tsp le pain quotidien organic honey
1/4 plum tomato, diced
3 figs, cut into quarters
3 cracks fresh pepper
For garnish:3 radish slices 3 cucumber slices 1 tomato wedge 1 cantaloupe wedge 3 mesclin leaves1 parsley sprig Spread the ricotta cheese on a slice of buttered whole wheat bread. Run a fork through the ricotta, forming ridges. Drizzle honey over the ricotta before sprinkling with the diced tomatoes and the fig pieces. Finish the three cracks of black pepper. Cut into five equal triangles and plate. Add garnish.
Be creative with different variations of this open faced creation.
The bakery has an incredible assortment of fresh baked organic breads, pastries, coffees and jams, and table service is provided to those in search of a larger bite.
I ordered the Ricotta Fig Tartine and was pleased that we received the recipe below with our check. The combination of flavors was simple yet elegant.
Ricotta Fig Tartine (Courtesy of Le Pain Quotidien)
1/3 c Ricotta cheese
1 slice buttered le pain quotidien organic whole wheat bread
2 tsp le pain quotidien organic honey
1/4 plum tomato, diced
3 figs, cut into quarters
3 cracks fresh pepper
For garnish:3 radish slices 3 cucumber slices 1 tomato wedge 1 cantaloupe wedge 3 mesclin leaves1 parsley sprig Spread the ricotta cheese on a slice of buttered whole wheat bread. Run a fork through the ricotta, forming ridges. Drizzle honey over the ricotta before sprinkling with the diced tomatoes and the fig pieces. Finish the three cracks of black pepper. Cut into five equal triangles and plate. Add garnish.
Be creative with different variations of this open faced creation.
Apple Picking(s)
Ah...crisp Autumn air, perfect running weather, and delectable apples ripe for picking. I'm still in transition mode and for the next two weeks will be trekking back and forth between the beloved northeast and my current endless summer locale, so the Autumn crispness hasn't entirely set in (especially considering it is 90 degrees and humid in the Sunshine State).
Notwithstanding the warm weather, I still felt a strong desire to bake something with apples. I'm attending a brunch tomorrow morning and spent the better half of the week wracking my brain for acceptable ideas. And so, Martha Stewart came to the rescue by way of google.
So thank you Martha (and Mom, for inspiring the recipe below)
Apple Cheddar Fritatta
2 c. egg whites (I like All Whites)
4-6oz shredded reduced fat cheddar
coarse salt and ground pepper
2 gala apples, cubed (Left the skin on to give more texture)
Mix the above ingredients and pour into either a pie plate or 9x9 pyrex. Bake in a pre-heated 375 degree oven for 35-40 minutes (until eggs set).
Bring to share or treat some one special to breakfast in bed.
Notwithstanding the warm weather, I still felt a strong desire to bake something with apples. I'm attending a brunch tomorrow morning and spent the better half of the week wracking my brain for acceptable ideas. And so, Martha Stewart came to the rescue by way of google.
So thank you Martha (and Mom, for inspiring the recipe below)
Apple Cheddar Fritatta
2 c. egg whites (I like All Whites)
4-6oz shredded reduced fat cheddar
coarse salt and ground pepper
2 gala apples, cubed (Left the skin on to give more texture)
Mix the above ingredients and pour into either a pie plate or 9x9 pyrex. Bake in a pre-heated 375 degree oven for 35-40 minutes (until eggs set).
Bring to share or treat some one special to breakfast in bed.
Monday, September 14, 2009
High School Pasta Parties
Luckily I like to eat about as much as I like to run, so things stay pretty balanced. As the air turns crisp and the suns begins to set earlier each day, I reminisce about the days that I "worked" from 8-3 and then met up with the cross country team for some hill repeats. We may not have been top in the league but we had fun and traditionally had our end of season pasta party at my house. Lucky for me (and the team) my mom has the Italian in her and makes an incredible spaghetti sauce. No, not sharing that one ... it's a secret and to get your hands on it you'd have to marry into the family. The other secret is that there IS no recipe.
As one who lives alone and relies on a few "secret" shortcuts, I'll give you my very easy, ultra tasty, post run (or slog) meal.
Chicken-Spinach Ziti
As one who lives alone and relies on a few "secret" shortcuts, I'll give you my very easy, ultra tasty, post run (or slog) meal.
Chicken-Spinach Ziti
1 lb lean ground chicken
1/2 onion, chopped
2 Tbsp olive oil
16oz frozen spinach, thawed
16oz container part skim ricotta cheese
1c shredded mozzarella cheese
1 lb ziti (whole wheat if desired)
1 lrg bottle of tomato sauce (I like Muir Glen Organic Italian Herb)
Salt & Pepper to taste.
1. Add olive oil to a small saute pan. Add chopped onion and saute until translucent, about 3 minutes.
2. Thaw spinach either by steaming in a covered pan or in the microwave. Be sure to squeeze out the excess water.
3. Combine the chicken, spinach, sauce and ricotta in a large bowl and set aside.
4. Boil 6 cups of salted water, then cook pasta according to package directions. Do not overcook since you'll be baking it as well.
5. Drain pasta and add to spinach mixture. Gently spoon mixture into a pyrex or aluminum baking pan and cover with shredded cheese.
6. Bake in a 350 degree preheated oven for approximately 30minutes or until cheese is slightly browned.
Enjoy before race day (or that "super important" meeting)
Thursday, September 10, 2009
Date Night in Paris
Date night in Paris? A plane ticket from New York to La Ville-Lumière will set you back about $600, but for under $30, you and your plus 1 can enjoy a simple, yet, elegant cooking technique. En papillote (packet cooking) is a simple way for even the kitchen-shy to earn a solid 10 from the judges. Because your meal steams in its own juices, it is nearly impossible to overcook, burn, or otherwise cause a culinary disaster.
Try this Caribbean-inspired fish to heat things up.
Jerk Fish en Papillote (Hey, anything goes)
2 tilapia fillets
1/2 onion, diced
1 large bell pepper, diced
1 ripe tomato, diced
2 Tbsp jerk seasoning (or slightly less if you're just warming up)
Heavy Duty Aluminum Foil
Preheat the oven to 350 degrees. While things are heating up, mix the jerk seasoning with the diced vegetables in a medium bowl and set aside. Place 2 squares of aluminum foil on the counter and center 1 piece of fish on each. Divide the vegetable mixture on top of the fish. Fold the packet and secure tightly, ensuring that each packet is sealed.
Place both packets on a baking sheet and bake for 30 minutes. Open one packet to ensure that dinner is completely cooked through (the fish should easily flake with a fork). Remove from packets and serve over rice or sauteed greens.
Enjoy with an ice cold Red Stripe.
Try this Caribbean-inspired fish to heat things up.
Jerk Fish en Papillote (Hey, anything goes)
2 tilapia fillets
1/2 onion, diced
1 large bell pepper, diced
1 ripe tomato, diced
2 Tbsp jerk seasoning (or slightly less if you're just warming up)
Heavy Duty Aluminum Foil
Preheat the oven to 350 degrees. While things are heating up, mix the jerk seasoning with the diced vegetables in a medium bowl and set aside. Place 2 squares of aluminum foil on the counter and center 1 piece of fish on each. Divide the vegetable mixture on top of the fish. Fold the packet and secure tightly, ensuring that each packet is sealed.
Place both packets on a baking sheet and bake for 30 minutes. Open one packet to ensure that dinner is completely cooked through (the fish should easily flake with a fork). Remove from packets and serve over rice or sauteed greens.
Enjoy with an ice cold Red Stripe.
Be a Pack Rat
If you, too, are a corporate drone, fear not. There are plenty of packable lunches for the health-conscious. As the air begins to cool and the crispness of the new season sets in, cranberries are constantly on my mind. The combination of tart and sweet is a surprising, yet, delightful addition to a lifeless tuna salad. Try this tuna salad recipe over baby spinach for a protein-packed lunch that won't leave you in a food coma come 1pm.
Cranberry Zing Tuna Salad
1 6oz can of chunk tuna (either packed in water or olive oil)
1/4 c diced celery
1/8 c dried cranberries
1/2 -1 tsp finely chopped thyme
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Fresh ground pepper, to taste
Drain the canned tuna and empty into a medium bowl. Flake the fish with a fork and add the above ingredients. Whisk the oil and vinegar prior to mixing so that it is evenly dispersed. For effortless transport, pack your greens seperately to avoid soggy salad.
Go on, make your coworkers jealous.
Cranberry Zing Tuna Salad
1 6oz can of chunk tuna (either packed in water or olive oil)
1/4 c diced celery
1/8 c dried cranberries
1/2 -1 tsp finely chopped thyme
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Fresh ground pepper, to taste
Drain the canned tuna and empty into a medium bowl. Flake the fish with a fork and add the above ingredients. Whisk the oil and vinegar prior to mixing so that it is evenly dispersed. For effortless transport, pack your greens seperately to avoid soggy salad.
Go on, make your coworkers jealous.
Tuesday, September 8, 2009
Welcome
Without tremendous fanfare or occasion, I welcome you to my blog. The posts to follow will consist of musings, new recipes and my explorations in the kitchen. It seems only appropriate to begin this quest with a recipe for a delicious, healthy kick start to your day.
Banana Blast Oatmeal
In a microwave safe bowl, mash 1 ripe banana and then mix in 1/2 cup oatmeal (I like Quaker's MultiGrain), 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4-1/2 cup milk (substitute almond or soy, if desired). Cook for 1:15 or until the mixture reaches the desired consistency.
I've made similar creations with ripe nectarines, blueberries, and fresh figs.
Enjoy with your favorite espresso, tea, or juice.
Carpe Diem!
Banana Blast Oatmeal
In a microwave safe bowl, mash 1 ripe banana and then mix in 1/2 cup oatmeal (I like Quaker's MultiGrain), 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4-1/2 cup milk (substitute almond or soy, if desired). Cook for 1:15 or until the mixture reaches the desired consistency.
I've made similar creations with ripe nectarines, blueberries, and fresh figs.
Enjoy with your favorite espresso, tea, or juice.
Carpe Diem!
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