Thank you for all the great comments and posts about why you would love to attend the Taste of Fairfield on Sunday October the 9th, the scrumptious event organized by TownVibeand Fairfield Magazine !
We worked hard to read through all the comments; Then we realized we have a bit of a soft spot for cute romantic couples, so Kirsten won the two free tickets and she will be celebrating with her foodie husband on his birthday at the Southport’s Delamar Hotel.
TRAY CHIC!
There is still time to buy your tickets online at tasteoffairfield.com General Admission tickets cost $50: including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
For more information you can contact TownVibe at 203-431-1708 or Robin Phillips at rphillips@townvibe.com
After reading all your comments I got really hungry, so I decided to make a quick late dinner and wouldn’t you know it! my fridge was full of cheese. Tuesday, after listening to my wise foodie and glutton friend Alina, I had stopped by at Liuzzi in Hamden, Ct and loaded up and I mean, loaded UP, with fresh mozzarella.
So what does a hungry chef make late at night with a lot of fresh, gooey mozzarella in less than 15 minutes?
Mozzarella in carrozza is the ultimate italian, comfort food. Bread, cheese, salt, egg, bread crumbs, FRY. Yeassss! move over grilled cheese.I have attached the recipe below. It’s so easy and good once you make it and bite in to it, you will never go back. Carrozza means chariot. So even if this sandwich is perfect for a quick dinner or a cozy meal, I think it is truly a royal treat. You can also add some prosciutto for extra saltiness and substance, but I’m kind of a purist and I like to bite trough the crunchy and salty bread, in anticipation of a mouth full of the warm and melty mozzarella.
Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
On Tuesday, September 27th at 7pm at the Hamden Library in CT I’ll share the real truth about working in restaurants, graduating from Cordon Bleu, the 7 things I wish I knew before I become a professional chef and my experience on Chopped, the award winning cooking show on Food Network.
If you are thinking of changing career or you love cooking and you are interested in knowing more about women in the food industry come by at the Miller Memorial Library, in the Friends room.
I love the food scene in Fairfield. I’m always excited to stop in to this pretty town and check in with some of the talented chefs and eat their delicious food.
On Sunday October the 9th TownVibeand Fairfield Magazine are celebrating Fairfield dynamic food scene by organizing what’s sure to be the food-lover’s party of the year—Taste of Fairfield—on Sunday, October 9, 2016, from 1pm to 5pm, held in the outdoor tented patio area of Southport’s Delamar Hotel. “The Delamars are at the heart of Fairfield County and home to many wonderful events. Our beautiful courtyards and open air event spaces provide perfect locations for people to come together. We are thrilled to be hosting the Inaugural Taste of Fairfield and look forward to welcoming the community to enjoy the variety of cuisine Fairfield County offers,” says Charles Mallory Founder and CEO of The Greenwich Hospitality group.
Foodies and other fun-loving folk can enjoy tastes and sips from more than two dozen restaurants and specialty markets from the Fairfield area, all in the spacious courtyard of the Delamar and Artisan Restaurant. In addition to fine cuisine, craft cocktails, artisanal wine, craft beer, and sweets, there will be live music from local favorites Otis & The Hurricanes and The Mill River Band, along with “roving” entertainment. “Good things happen when people connect over good food,” says TownVibe publisher Geoffrey Morris.
The restaurant list is still growing but to date includes Artisan, Asylum Distillery, Aspetuck Brew Lab, B.Good, Brick & Wood, The Cakebox, Crave, Donut Crazy, Fairfield Craft Ales, Fairfield Cheese Company, Freshii Fairfield, Flipside Burger Bar, Geronimo Tequila Bar, Joe’s American Bar & Grill, Little Goose, The Little Pub, NOM-EEZ, Old Post Tavern, Quattro Pazzi, Mecha Noodle Bar, Riverside Baking Company, Rive Bistro, Sono Baking Company, Sweet & Simple Bake shop, Shearwater Coffee Roasters, Taberna Tapas, Taco Loco, Toto, and The Whelk/Kawa Ni. Together, these restaurants create an array of delicious and diverse options for participants. Cuisine ranges from sustainable and seafood-focused to old-school Italian comfort food to nouveau-Mexican cuisine. The event will also offer various wines, beers, and cocktails to create the perfect ensemble—all available for one ticket price. Special “chances to win” great prizes and food drives will be held to benefit charity partner Operation Hope. Sponsors on board include Balducci’s, Cannondale Generators, Land Rover of Milford, Atria Senior Living, Sacred Heart University, and Yumi Ecosolutions. The event is also the precursor to Fairfield’s Fifth Annual Restaurant Week which begins October 16 and includes two dozen restaurants.
General Admission tickets cost $50:including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
Tickets may be purchased online at tasteoffairfield.com. Guests under 21 years old are $20 and children under 10 are free. The event is tented, but happening rain or shine, and Star 99.9 will have a radio crew on site.
To be eligible simply leave a comment here, on my Facebook page or on my Facebook StrawberryandSage page letting us know WHY I should give YOU 2 tickets to the event… Very Tray Chic! Contest runs through Thursday September 29th and winner will be announced on Friday, September 30th.
For more information contact TownVibe at 203-431-1708 or Robin Phillips at rphillips@townvibe.com
I made a Kit Kat cake for my daughter 8th birthday and it was a huge success. You can find similar cakes on Instagram and Pinterest but this is my decadent version. It’s homemade, it’s fun to bake, it’s easy decorate and it tastes like a birthday cake should; sinful, gooey and of all things chocolates. It’s definitely a show off kind of cake. Kids go crazy for it and adults turn into kids when they see it.
The base for the layer cake is similar to an Italian sponge cake, except I use baking powder in my version. Sponge cake is an airy and fluffy cake. It’s the base for many desserts. You can slice it, fill it and layer it. (Hello Zuppa Inglese)
It’s best if you make it the day before and cool it well. It keeps for up to 3 days in an air tight container and it can be frozen.
Now, if making a sponge cake intimidates you, just bake two vanilla box cakes, I won’t tell anyone, but I encourage you do give it a try. Once you learn to make a sponge, it will become your go to cake, I promise.
The filling for the cake is a chocolate custard. Yum! If you don’t’ want to make a custard (but why not!), then use a chocolate frosting.
Finally, I use Nutella to cover the whole cake and to glue the bars, but again you may use frosting if you prefer or if you have a nut allergy.
Once your cake is assembled, just have fun decorating it with the Kit Kats and the M&M’s. I love Smarties too, but they are hard to find in the USA.
Finally, if you are making the cake for adults you can soak each layer with rum or an orange liquor before spreading the custard, it gives it a delicious boozy extra kick!
I’m sharing the recipes below. If you have any questions, email me! I love hearing from you and if you bake this fab cake share it on your socials and tag me #silviabaldini #traychic #sharefood
Happy Birthday to all and happy end of the summer!
3packskit Kat barsget a couple of extra packs for safety
1bagM&M'ssmarties or jellybeans are fun too
1medium Jarnutellachocolate frosting can be used instead
Servings: people
Instructions
Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
Melt the Chocolate in a double boiler or in the microwave, set aside.
Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
Add the melted chocolate and stir well.
Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
Slice the 2 cakes in 4 even layers.
Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
3packskit Kat barsget a couple of extra packs for safety
1bagM&M'ssmarties or jellybeans are fun too
1medium Jarnutellachocolate frosting can be used instead
Servings: people
Instructions
Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
Melt the Chocolate in a double boiler or in the microwave, set aside.
Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
Add the melted chocolate and stir well.
Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
Slice the 2 cakes in 4 even layers.
Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
Just as I was getting ready to Spring forward—dreaming of alfresco lunches, planting
my tomatoes and getting a good dose of vitamin D—winter knocked back on my kitchen door in full force. Tonight I’m slow-cooking my go to veal stew, Guinness carbonnade, while making the last, hopefully, roaring fire of the season, then I’m finally updating my longtime neglected blog.
As we all know April showers bring May flowers, when the rain finally goes away,
we will all need a good dose of fresh, and some crunch on our table. Out they go the hot broths, the toasty cheesy sandwiches with the forever stewed tomatoes soups, in they come the beautiful iron and vitamins loaded green salads, the sweet plump strawberries and dare I dream,
the chin dripping juicy cherries.
In preparation for the farmer markets to burst with nature bounty, I’m sharing some of the stratagems I learned while working for years in the kitchen, to help you prepare quick and sunshine filled meals. You can read more of them in the article, written by the very talented Michael Catarevas, in the April issue of Ct Magazine, but since it’s raining outside I thought I would give you a preview here and save you from a bad hair day.
Choose Local And In Season Ingredients
Locally grown foods always better taste, fresher, longer lasting and more nutritious. I like to cook using seasonal ingredients not only because they are healthier for you and better for the environment, but also because I get stronger, bolder flavors in my dishes. For example, I use peaches and melons in summer, then chestnuts, cabbage, potatoes and citrus in fall and winter, and asparagus, cherries, strawberry in spring. At the end of winter I get excited for snap peas and peppery radishes!
Learn To Prep Ahead
I learned to plan and prep ahead at Cordon Bleu and working in professional kitchen. Prepping is probably the most valuable skill one can acquire when it comes to cooking. I wash and chop all my vegetables, herbs and most ingredients in advance. I think about recipes and what I will cook for the week on Sunday, I make a list of what I will need and I shop on Monday. I load the freezer with all I can prep ahead and cook in bulk. Dishes like soups, meatballs, stews, grilled vegetables are perfect for week-nights meals.
Keep Your Pantry Stocked
Keeping your pantry stocked it’s like insurance and money in the bank. You can make a meal anytime in less than 20 minutes by shopping in your cupboards. This is a basic list of what I have in my pantry:
Salt
Black peppercorns
Extra virgin olive oil
Vegetable oil
Apple cider vinegar
Red wine vinegar
Balsamic or sherry vinegar
Rice vinegar (unseasoned)
Flour: all purpose, 00, whole wheat or pastry
Baking soda
Baking powder
Cream of tartar
Cocoa powder (unsweetened)
Chocolate: chips or bar
Evaporated milk
Pure vanilla extract
Sweeteners
Granulated sugar
Confectioners’ sugar
Brown sugar
Maple syrup
Honey
Agave syrup
Coffee
Tea
Rice and Grains
Long-grain white rice
Brown rice
Grains: bulgur, quinoa, couscous or farro
Pasta: standard, whole grain, rice noodles or egg noodles
Polenta, Semolina
Breadcrumbs: plain or panko
Snacks and Cereals
Crackers
Tortillas
Cookies or biscuits
Pretzels
Popcorn kernels
Dried fruit: raisins, apricots or cherries
Seeds: sunflower, flax, chia or hemp
Peanut butter or almond butter
Applesauce
Old-fashioned rolled oats
Chicken broth
Beans: cannellini, navy, chickpeas or black
Vegetables: hominy, corn or green beans
Olives or capers
Chiles: chipotles in adobo or pickled jalapenos
Salsa
Tomatoes
Tomato paste
Roasted red peppers
Tuna
Anchovy fillets or paste
Keep Your Working Space Organized and Clean
Clean as you go. Really. In the end you wont have a pile of dirty pots and pans in your sink.
Know and Master 10 Basic Recipes
Have 10 or even 20 recipes you can make with your eyes close and with out cooking books. Master a couple of pasta dishes, some salads and sides. Think about what you have available at home and transform it in to a pantry dinner. Imagine you are on Chopped and you only have 30 minutes. Have fun, No Stress.
Don’t Start A Lengthy And Difficult Recipe If You Don’t Have Time
Keep it simple. If you only have 30 minutes don’t start cooking something overly complicated like a Baked Alaska. Leave the blow-torch in the drawer and instead go for a simple dish. For example I love baked apples. I learned to make them from my Italian mother in law Betta. They are delicious and beautiful! It’s what I love to do, simple a chic cooking. The recipe is below.
Don’t Cook Hungry or Angry
Cooking should be relaxing. I believe cooking is like therapy, actually I think it’s better than Prozac. If you cook in a bad mood your food will taste bitter and sad. Didn’t you see ‘Like water for Chocolate”?
Have Fun, Explore
Be a little adventurous. Explore new ingredients, taste new flavors, educate your palate. The more you learn and taste the better it gets. I always look for ingredient I’m not familiar with and challenge my self. I love shopping at Indian stores or in Chinatown and scare my kids with weird dishes. It keeps them on their toes.
Don’t Be Afraid to Make Mistakes. You Can Always Order Pizza
We all make mistakes. Don’t feel bad, don’t get discouraged. If you cook a meal and things go bad, hang up the apron, pick up the phone and order a pizza then open a nice bottle of wine. Try your recipe again another time and give yourself an A for trying.
Enlist Help From Family And Friends
Put anybody you know at work in the kitchen. Kids can help and they should, so can your friends and family. Give them chores. Delegate. Form a family prep crew and be the head chef.
4dried digestives cookies coarsely crushed2 large biscotti can be used
3/4stickroom temperature buttercut in pieces
one 12-once bagsemisweet chocolate chips
2tbspstrong brewed coffee
1tsporange liquor
1/2cupcaster granulated sugar
1/2cupconfectioner sugar
Servings: servings
Instructions
Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the walnuts,hazelnut, biscotti pieces and orange liquor, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap.
Form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
In a saucepan, combine butter, milk, sugar, salt and cocoa powder and heat over medium heat. Bring to a rolling boil and let boil for one minute. Remove your saucepan from the heat.
Add Nutella and vanilla to hot mixture and stir until combined. Add oats, hazelnuts and stir until completely incorporated.
Drop by spoonfuls onto baking sheets lined with wax paper. Let cool, and enjoy.
Recipe Notes
shredded toasted coconut or dried cherries, toasted almonds can be added instead of the hazelnut
Cut the wings into three pieces at the joints, discard the tips. Combine the chicken with all the ingredients in a large bowl. Cove and refrigerate 3 hours or overnight.
Preheat the oven at 400F
Line a large baking dish and oil a wire rack.
Place chicken, in single layer, on the rack inside the baking pan; brush the remaining marinade over the chicken. Roast about 30 minutes.
Make the dipping sauce. Combine all the ingredients in a microwave safe dish and cook covered in a microwave on high for about 1 minute.
This Chicken Pot Pie is very easy and quick to make. It's a satisfying and complete meal on a cold winter night or a great dish to share with friends on a weekend for a casual dinner.
This Chicken Pot Pie is very easy and quick to make. It's a satisfying and complete meal on a cold winter night or a great dish to share with friends on a weekend for a casual dinner.
1cupchopped white or yellow onion or peeled cipollini
1cupchopped carrots
1cupchopped celery
1 cuppeas fresh or frozen
2medium peeled and cubed potatoescube should be small and even
1/4cupwine
3tablespoonsflour or corn starch
1/2cupchicken stock
2teaspoonschopped thyme
1teaspoonchopped rosemary
crust
1large sheetfrozen puff pastry defrosted.
Servings: people
Instructions
Pre-heat the oven at 350 F.
Heat the olive oil In a large pan over medium heat. Add the onions, carrots, celery and cook till soft. About 10 to 15 minutes. Add the chicken and the potatoes and the peas. Stir for a couple of minutes. Add the wine and cook for 4 minutes.
When the wine is reduced add the flour and mix well. Add the stock and simmer for 5 minutes or until it thickens. Add thyme and rosemary and season well with salt and pepper.
Pour the filling into the pie dish and let it cool of for 5 minutes. Cover with the puff pastry. Trim the edges and tuck the sides of the pastry under the filling. With the trimmings decorate the pie. Cut 5 slits in the center of the crust to allow the steam to come out.
Put into the oven and cook for 45 minutes or until golden brown. Serve.
Recipe Notes
I like to use leftovers roasted chicken from the day before or you can use cubed uncooked chicken. You can also add leftovers roasted vegetables to the fillings. Zucchini, mushrooms and spinach can also be added.
I like to bake the pot pie in a large ceramic oven proof pie dish, but individual small pie dishes make a nice presentation.
While you can certainly make your own puff pastry I'm a big proponent of the frozen kind. I always keep a couple of boxes ready to go. My favorite kind is http://www.dufourpastrykitchens.com/retail_puff.php
Christmas is gone, lips have locked under the mistletoe, the Tiffany ball has dropped, 2016 has made an entrance. Here we are, some/many pounds heavier, with a bit of a hangover, decorations to take down, a long cold winter pushing in and no good holidays till Valentine. I say the hell with it.
There is no better time than now to get some glitter on and attack the next few months and extra pounds with some tasty but clean foods and listen to some good advice not only on how to keep the party going but also on how to start the New Year with positive energy.
I personally foresee sunshine, no remorse and unquestionably no sad or limp vegetables in the future. To confirm my predictions I contact Janet Horton. Janet is a one of the most accredited psychics in NY. She has been successfully reading cards in Manhattan for years.
She has a huge and devoted following and she is the trusted psychic to the stars and to the exclusive Broadway set. For years she turned her tarots upstairs, at Raoul’s on Prince Street, one of my favorite hangouts in the city. I find her on LinkedIn and after a quick exchange of emails we set up a phone meeting.
I call Janet Horton in the morning and she graciously agrees to give me a reading and a prediction on the outlook of 2016 for women, specifically for my women readers. She pulls two cards, and I immediate feel a surge of positive energy and relief coming from her voice. Janet takes her reading very seriously, and she tells me she is extremely pleased with what she has uncovered, she affirms she couldn’t have turned 2 better cards.
The Lovers and the Ace of Pentacles.
She continues explaining the Lover Card represents perfection, harmony and attractiveness. The Lovers card also symbolizes the establishment of a personal belief system and becoming clearer about your own values. This is a time when you are figuring out what you stand for and what your personal philosophy on life is. This card means a lot to women in 2016.
It means they will connect with someone that gets them; they will feel more attractive and will connect with a special soul mate.
Then Janet talks about the Ace of Pentacles. She tells methis card is one of the most important ones in the deck. It expresses financial matters, empowering, balance, new opportunity, and it’s very positive. In short it means money is coming in. That’s good news for all of us! She also adds that the Ace of Pentacles is about manifestation of your goals, and that you are moving into a more positive state of mind about what you are capable of achieving. Your ideas are ready to be turned into something tangible. Figure out what will work and make it a reality.
I couldn’t be happier with Janet positive reading. She was truly surprised to get both these cards. I can hear a little bit of a snicker and skepticism coming my way, let me just add, many years ago, she predicted I would marry at 38 a very detail oriented, math obsessed man.
And wouldn’t you know it.
I thank her and I make an appointment to see her in a couple of Mondays.
If you are interested in a personal reading you can find Janet on Sunday evenings at La Lanterna
in the Village from 6 to 11 pm and at Winnie’s Jazz Bar in the Refinery Hotel on Monday evenings
6-10PM I suggest you make an appointment to see her because she books really quickly and she is also busy finishing her novel titled “Behind the Veil.” A murder mystery set in Manhattan in 1939.
The plot revolves around a Psychic that predicts a murder and she consequently becomes in danger of being killed her self. You can contact her via email at TarotbyJanet@gmail.com , by phone on her office number at
201-963-3173 or on her mobile at 201-360-9958. She is also available for events, parties and phone readings by appointment.
With such a positive out look on 2016 I move on to the next issue. Exercising and getting back in to my jeans. I call upon Jill Valente.Jill is my favorite instructor at SoulCycle. She describes herself as a dancer for life. She is stunningly beautiful and motivating. I love taking her classes. When I ride with her I feel, not only the pounds literally melt away, but I also recharge my positive attitude.
Jill is focused on making every class a journey, filled with amazing songs, hard work, passion and sweat. Let me also add, when not on the bike, Jill is busy teaching her daughter how to be a rock star and making sure people don’t confuse her identical twin boys.
I ask Jill for some advice on how to squeeze back in to some form of non-elastic pant and she writes me back a.s.a.p. I can feel the sweat starting to percolate from my back. Jill thinks that dealing with post holiday weight gain is tricky mainly because we have all fallen into so many bad habits. We have been indulging and enjoying special foods and while that’s fabulous, it categorically should be done only once a year. Then she writes: “…after the holidays I like to attack those extra few pounds slow and steady. I am not a fan of cleansing or completely restricting your diet because I just don’t think that’s a realist habit to maintain. I pick a few problems foods that I have been indulging in and I cut them out week by week. Right now I’m having a huge issue with eating too much pizza so on week 1 of January I cut out pizza, week 2 will be bagels and week 3 will be sweets. After I return my body to better foods and/or I have reached my normal weight I start to introduce them back in moderation”. Jill also writes me her thoughts about exercise. She says: “The trick to exercise and staying fit it’s finding something YOU LOVE! There are so many incredible options nowadays that it is easy to find the one that best suits you. Obviously my heart is with SoulCycle but I also do a lot of hot vinyasa yoga and love to power walk outside. People often ask me how to prepare to come to a SoulCycle class and there is one thing you have to do…BOOK A BIKE!!! There is no preparation, there is nothing you have to do or be, you just have to SHOW UP and that goes for almost anything!”.
Jill you are right! I have booked my bike already. The more the better! Here’s Jill schedule in CT,
I hope to see you there.
With my butt in check I finally attack the elephant in the room. That would be food, not me.
We all have been eating and drinking too much. It’s time to clean out the fridge and our arteries. Like Jill, I don’t believe in cleansing, or in completely eliminating and restricting food. I like to eat and I like to be happy. I say life is too short to crunch on a celery stick. I believe in smaller portions, fresh produce, good oils, no snacking on empty calories and a good dose of planning. That means think a week in advance what you are going to have for dinner. Change your protein every night. Plan 7 good and satisfying dishes, shop for all the ingredients, make enough to have left overs for lunch, spend some time in the kitchen prepping them and enjoy dinner time with your family.
This is my 7 day plan:
Orange lentils and carrots soup, Meyer lemons roasted salmon and brown garlic long beans.
Whole grain pasta with a chick peas rosemary sauce, poached chicken and charred broccoli
Black-Eyed peas and pancetta minestrone, roasted lemon and rosemary potatoes salad
Herbs and prosciutto frittata, salad and lemon steamed zucchini
Fennel steamed Mussels, rice and peas
Black lentils, feta, avocado and pistachio salad with baby spinach and pomegranate seeds
Quick grilled flat iron steak, a crunchy green salad and steamed parsley purple potatoes.
You can shop for all the ingredients in less than 45 minutes. Prep all in one day, and cook each meal every evening in less than 30 minute. I pay attention to my portions and I load the plate with vegetables.
I give out small desserts to the kids/husband. Something simple, a couple of cookies, a chocolate pudding or a scoop of ice cream and I keep my fruit bowl filled with good seasonal choices.
In January I love to cook with a lot of lentils, black eye peas, pomegranate, fish, long beans and even longer noodles. These ingredients are eaten at the beginning of the year and they are meant to bring wealth, good luck, long lives and good health. You can watch me on CTSTYLE talking about my 10 favorite lucky foods and making my very simple but delicious and filling black lentil and avocado salad.
I also believe in keeping a little of the party going. Just because the holidays are over it doesn’t mean you have to leave in darkness and gloom. The Italians believe in wearing red to encourage good and plenty of sex during the year. I say why not!
My friend Jana Platina Phipps, the famous and much admired TrimQueen, decorates her table and her house with her exquisite trim creations. She has an impeccable eyes and even more fabulous collections of napkin rings created out of vintage brooches. Read about Jana and drool over her creations in my sharing corner.
Finally the recipes are below. Feel free to email me with any cooking question you might have, or questions about a 7 day plan, but mostly I hope you have a sparkling, healthy, wealthy 2016.
Keep the party going!
4cupswashed green spinach leaveskale, cabbage or swiss chard can be used
1 1/2cupsdried black-eyed peassoak overnight in water
6cupschicken stockvegetable, beef can be used
3sprigsparsleychopped
1bay leaf
Servings: people
Instructions
In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well
Wash and trim the beans. Cut in 4 to 6 inches pieces.
Add the sesame oil to a pan and the garlic. Brown slowly on medium heat. Add the beans. Shake a couple of times. Add the soy-sauce, the fish sauce and the lemon juice. Simmer for 7 to 8 minutes until cooked but still crunchy. Season with salt and pepper and add the cilantro.
4cupswashed green spinach leaveskale, cabbage or swiss chard can be used
1 1/2cupsdried black-eyed peassoak overnight in water
6cupschicken stockvegetable, beef can be used
3sprigsparsleychopped
1bay leaf
Servings: people
Instructions
In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well
Wash and trim the beans. Cut in 4 to 6 inches pieces.
Add the sesame oil to a pan and the garlic. Brown slowly on medium heat. Add the beans. Shake a couple of times. Add the soy-sauce, the fish sauce and the lemon juice. Simmer for 7 to 8 minutes until cooked but still crunchy. Season with salt and pepper and add the cilantro.
We are in full holiday swing and this is how I do it.
Drinks: Make sure your bar is well stocked. Have a worthy selection of wines at hand, buy a couple of cases of prosecco then use them as an honorable excuse to start drinking early, don’t forget to buy rum or whiskey to spike teas and hot chocolates, have a large selection of after dinner cordials or amari to take the hedge off and to promote a healthy digestion. Pick up some enjoyable juices and ciders for the abstainers. Join the craze and benefit from the miracles of shared economy: open an Uber account to accommodate the driving needs of your house guests.
Conversation: Keep your topic of conversation innocuous and graceful. It’s the holidays after all. Unfortunately, be prepared to discuss Trump ad nauseam. Should you notice a void and/or boredom linger over your guests, refer to my list of conversation kick-starters:
Who’s the best 007? Most people will go for Sean Connery. Startle them and confess your true fondness for Roger Moore. No shame in that.
If you could eat only one food for the rest of your life, what would it be and why? I pledge my allegiance to Parmigiano because it’s the perfect food. Period.
You are stuck on a deserted island, and you can only take three things. What would they be?
What is the riskiest thing you have ever done?
My MIL favorite one. Do you know you cannot run and pee at the same time? If you don’t believe me try it.
Ask everyone to demonstrate his or her favorite party trick. Make sure you have one of your own before you ask.
Pope John Paul II was an honorary Harlem Globetrotter. Discuss.
Who’s your favorite judge on Chopped. I know I have one.
If you had the opportunity to meet one person you haven’t met before, who would it be, why and what would you talk about?
If all fails go back to your original conversation and discuss how insulting of a choice for this country Trump would be.
Kids: They are home from school for 2 weeks. Set them free and give them some running time, preferably outdoor.
Cook with them. Try an easy recipe. Don’t make your life complicated, don’t start a complex craft project like a hand-baked ginger bread house. Traders Giotto, don’t we all love that name, has a great easy and inexpensive kit; or think pigs in the blanket, my kids love rolling them and they are always proud of showing off their culinary and master chef abilities to the guests.
Hire the kids as waiters or bartenders, or even as coat checkers, make sure they know how to mix a proper martini and a stiff Bloody Mary. It’s an important life skill to have. Sort of like waltzing.
By all means don’t overpay them or you’ll spoil it for all of us.
As children in Italy, we had to pick grapes on harvest day, for 8 hours straight, our per diem was a whopping 1000 lira. That’s the today equivalent of 10 cents. We loved it and we got to use real sharp scissors and occasionally machete size knives with no adult supervision. If all else fails, just know Elf is on a loop on abc family and it never gets old. Here’s the complete schedule.
Electronics: NO IPHONES, IPADS , nothing with a plug. It all can wait, Siri is a strong lady and she will be fine on her own for a little while.
Cleaning: It’s over rated. While you want to make sure nothing weird is lurking in the bathrooms, resign your self to just live with some degree of disarray until everyone has left the premises, that’s after New Year’s Day, Boxing day or Befana if you are Italian.
La Befana Vien Di Notte, Allessia Landi
Gifts: There are plenty of 2015 gift guides going around and Amazon prime is in my opinion a Godsend. No lines, no crowds. Halleluiah.
But cliché for cliché all I want for Christmas is some sound sleep and a happy well fed family and friends. Which brings me to my last and most rewarding paragraphs.
Food: In the next few weeks you are going to eat a lot and feed a lot of people. You might not want to be constantly relegated in the kitchen cooking and cleaning while everyone else is having a good time.
My humble suggestion: Organize and stock your pantry, freezer and fridge well. Then you’ll have most of the staples you’ll need to cook simple and quick meals and spend more time with the people you love, while opening those nice bottle of wine I mention at the beginning of the post. I’ll shortly reveal my ingredient list and some of my recipes but to elucidate my point better, I have asked some lustrous food pros to weight in and divulge their pantry secrets.
My dear friendCarolyn Carreño answered first. Carolyn is a celebrated and seasoned food writer and an impeccable journalist that has won a James Beard Award, can you hear the God’s of food sing from her kitchen?__ she has written innumerable and for sure some of my favorites cook books among which- “The Mozza Cookbook” by Nancy Silverton, and “Sara Foster’s Casual Cooking” and most importantly, she is about the publish her very own cook book on grain bowls.
She emailed me from her kitchen while testing recipes for the book and said:
“working on a book on Grain Bowls, I like to keep anything I could possibly want to experiment with in my recipes on hand. My tiny kitchen looks like a store. beyond 3 types of olive oil (cooking quality+ not extra-virgin, extra-virgin, and good extra-virgin. this type of year, add a 4th: new olive oil); and for vinegar: white wine, champagne, true sherry vinegar, cheap-o balsamic, good, viscous, drizzling (real) balsamic di Modena, rice wine and red wine vinegar, my pantry essentials besides those basics and every grain and bean known to man: er.. coconut milk: for making quick Thai curries out of whatever’s rolling around in the crisper drawer. pasta: anyone who has spent any time in an Italian kitchen should be able to make a great dinner if there’s a box of pasta in the house (see olive oil, above). canned tuna. I wouldn’t be American if I didn’t have five ways to turn tuna into a meal. “
Next I heard from Uber Stylish Dutch Chef Jill Lumenta.
Jill and I endured Cordon Bleu together in London. She is a true talent and has quite an adventurous life. Upon graduating, she trained at Michel Roux in London and worked for Gordon Ramsey, she then followed her true passion, and with her man, she set sail on their fabulous charter yacht where she cooks her way around the world for famous clients and lately, she takes care of a delicious new born baby.
This is what she told me about her floating pantry:
“Well, that’s easy, although there are many there is one staple I will always make sure I either take with me or source online. Either at work or at home/boat you will ALWAYS find a bottle of kecap manis in my pantry. A thick sweet Indonesian soy sauce that can be used for marinades, sauces, dipping sauce or like a condiment. What ketchup is to the west is km to the east!! There are many brands and I have not tried them all but ABC is my favourite! I would shy away from companies like Heinz or smaller companies in Holland that make their own ‘spin on’ on kecap manis, often lacking the authentic flavor that makes km so distinct just to suit everybody’s palate. If you want to try it, you gotta make sure it is at least made in Indonesia”
ChefTara Norvel wrote me as well. Tara is also a Cordon Bleu graduate. She was a sous-chef in the kitchen at Roberta’s in Bushwick’s. That should already indicate how utterly talented she is. She then started the acclaimed Okonomi in Williamsburg and wowed the New York crowds. Her philosophy on food resides in simplicity and clean flavors.
True to her believes she gave me a succinct but tasty answer.
My top 3 fav pantry items are:
Katsuobushi. Use it in dressing with soy sauce or as a pungent topping on rice.
Old Bay. No explanation necessary. We should all have Old Bay in our pantry.
Last but not least Jessica Gordon Ryanchimed in and brought oodles of style to the conversation.
Jessica was recently described as “a lifestyle writer, photographer and memoirist with a stellar reputation as a trendsetting bon vivant. The stylish and vivacious owner/creative director of The Entertaining House—a website that has become synonymous with poise and luxury—has garnered attention from top brands, designers and celebrities from around the world. Both professionally and for The Entertaining House Gordon Ryan writes dexterously about culture across the board.”
I’m blinded by her sparkle. J’adore Jessica. She simply and elegantly wrote:
Pasta – in a pinch for a meal we can always turn to pasta
Olive oil/vinegar – For pasta or salad. I almost always make my own vinaigrette.
Assorted nuts/crackers – for last minute entertaining
Flour/sugar/chocolate – for my incurable chocolate chip cookie cravings!
My turn. I love a full pantry and an equally full fridge. The idea is to be able to cook something delicious in less a pinch of time without getting out of your, of course, silk PJ or leaving the house.
Always keep you spice and herb rack well stocked. If you finish something replace it quickly, that way you can look at a recipe and completely cook it before your inspiration and will run out.
Oils, vinegars, soy sauces, fish sauces, mustards have it all and don’t forget stocks, bullions, salts, peppers and peperoncini.
Baking supplies. Yes! Make sure to keep them in zip lock bags so they don’t spill all over or become rancid. Have all kind of flours, sugars, extracts, yeasts, baking powders and sodas, molasses, honey, syrups and gelatins. If you get the urge to bake cookies, cakes or make a vanilla pudding you can feed the cravings.
By the way, for the perfect Friday night meal, remember: pizza dough takes 4 minutes flat to make in a Kitchen-Aid plus time for proofing.
Make a chocolate box and fill it with baking chocolates, powders and chips.
Stockpile on breadcrumbs, or better make your own with old bread and pasta, rice, barley, semolina, polenta.
Keep a good selection of canned goods, legumes and nuts. Of course, have adequate amounts of canned tomatoes and tomatoes sauce plus jams and marmalades for crostata. I’m fascinated with one pot pasta recipes. All the ingredients go in the same pot and in less than 15 minutes dinner, a good dinner is ready.
Be creative, every time I shop for food and I see something non-perishable, on sale and inspiring I buy it. I don’t shy away or hold back from much. From the exotic to the common I hoard and stash. After all, you never know when you are going to be inspired to make a delightful sea urchin pasta or a simple cannellini bean and tuna salad in less than 15 minutes; or when you will need a tin of plums, vacuum packed chestnuts, dried porcini and even black summer truffles to finish a rich sauce.
I also believe in a full freezer. Mine it’s jam-packed with meat sauce, soups, steaks, meatballs, pastry dough, I think I have meatloaf or two in there and then duck confit, pancakes and caramelized garlic.
Keep plenty of butter, eggs, prosciutto, bacon, pancetta, dairies and cheeses handy. Smoked salmon and pates also very good to have and well some hotdogs.
Finally always have fruit, greens, fresh herbs and veggies around as well as roots and potatoes. There are some stunning Farmers Markets in winter also.
I’m a regular at the Westport indoor market and I load up as much as I can. I’m proud to shop locally and proud becasue some of my recipes are featured on their site.
I’m planning to hibernate for the next couple of weeks and to play as much competitive Scrabble as I can. I will also be doing some cooking, entertaining and no cleaning. I have a great Christmas menu planned that includes rabbit and my dad’s agnolotti, in between I will be visiting my pantry where I’m sure I’ll find plenty of ingredients and inspiration for quick meals.
Combine pasta, tomatoes, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes or according to direction on the box
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Recipe Notes
sliced white or yellow onion, black olives can be added
Zucchini and speck are the stars of the show in this easy weeknight pasta. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful.
Zucchini and speck are the stars of the show in this easy weeknight pasta. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful.
6tbspfresh robiola cheesecream cheese or ricotta can be used
1/4tspsalt
1/4tspfresh ground pepper
extra virgin olive oil
parmesan
12ouncesshort pastapenne, strozzapreti
Servings: people
Instructions
Heat olive oil in a large skillet. Add garlic and cook for 1 to 2 minutes until golden, then add speck cook for a couple of minutes. Add zucchini and cook for 5 to 7 minutes, until cooked but still crunchy. Remove garlic and set aside.
Combine lemon zest and mint into a large serving bowl.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, follow package directions for cooking times.
Drain the pasta and reserve a cup of the cooking liquid. Put pasta back into the cooking pot, dress with olive oil, and generous black pepper.
Add Robiola cheese and melt it mixing the pasta on a very low flame for a few minutes, add the reserved cooking liquid a little bit at the time to get a creamy consistency.
Add zucchini and speck to the pasta, mix lightly then add pasta into the serving bowl, mix with lemon zest and mint. Add parmesan and serve.
Prep one 9 Inches square baking pan. Line with parchment.
Heat oven at 350 F
Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
Arrange the pears side down in the pan.
Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
Combine, gently, the flour mixture with the egg mixture to make a smooth batter.
Pour over the pears in the baking pan.
Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
Carefully cover with a large serving plate and turn around quickly.
Quickly serve warm or room temperature
Recipe Notes
Note: keeps well for a couple of days in an airtight container.
The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Mix the sugar and the yeast in a small container then add one teaspoon of the water.
Put all the ingredient in a Kitchen-Aid bowl. Use a dough hook and work the dough for 5 to 7 minutes on high, until smooth.
Take the dough out of the metal bowl, form a ball and place on a wooden board. Cover with a glass bowl and proof for one hour. I like to proof in a warm space, usually in my turned off oven.
Prep one 9 Inches square baking pan. Line with parchment.
Heat oven at 350 F
Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
Arrange the pears side down in the pan.
Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
Combine, gently, the flour mixture with the egg mixture to make a smooth batter.
Pour over the pears in the baking pan.
Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
Carefully cover with a large serving plate and turn around quickly.
Quickly serve warm or room temperature
Recipe Notes
Note: keeps well for a couple of days in an airtight container.
Combine pasta, tomatoes, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes or according to direction on the box
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Recipe Notes
sliced white or yellow onion, black olives can be added
2lbyour choice root vegetablespeeled and cut in chunks
1whole garlic bulb
4tbspolive oil
4tbspcreme fraicheor sour cream
1tbsplemon juice
salt/ black pepper
grated nutmegfreshly grounded
Servings: people
Instructions
Heat the oven at 350F/180C
Put the garlic bulb on a piece of foil, sprinkle with olive oil, wrap up and bake until very soft about 45 minutes. Take out of the oven and cool slightly. Cut the garlic bulb in half crosswise and squeeze out the garlic pulp from the skins.
Put your choice of roots in a large pan of cold salted water. Bring to a boil and, with the lid on, simmer until tender. Test after 20 minutes. Each root will take more or less time.
Drain and put back in the dry pan over low heat to steam out the wateriness.
Using a food mill or a mixer, food processor or by hand, mash to a smooth puree. PS Potatoes don't do well in a blender, use a hand masher or you will get glue.
Slowly beat the garlic purée, the oil and the cream, then the lemon. Season well and work until the purée is light and fluffy.
Recipe Notes
Purées can be prepped a couple of days in advance. They can be frozen and used for soups.
Use potatoes, celeriac, parsnip Jerusalem artichokes, sweet potatoes, carrots, turnips, rutabagas .
You can combine them or serve them together side by side.
You can add herbs, ginger horseradish or mustards.
1/2cupshredded cabbageSavoy or what ever is in season
Servings: people
Instructions
Melt the butter with the oil in a pan over low heat. Add the onions, garlic and carrot. Cook gently until softened but not colored, about 10 minutes. Add the apples the celeriac and potato then the stock. Turn the heat to medium and bring to the boil. Season.
Simmer for 20 minutes. Cool for a while.
Put the soup in a food processor or use a hand held immersion blender and pulse until silky smooth.
Return the soup to a rinsed pan over medium heat, thin if necessary with water or stock. Reheat until simmering. Add the pancetta and cabbage and simmer until the cabbage is bright green about 15 minutes. Add salt and pepper to taste.
Learn to delegate; on second though, let me add, do start the bubbly, vino, beer, bloody Mary, (that’s for you J.P.) relatively early.
Don’t be shy, give a task to every single one of your guests including all children above 3. If they have limbs, they can be of use. Listen to a type A, don’t be stubborn, give up the control.
Once everyone is at work, you will find yourself with plenty time to enjoy and appreciate the day, your meal, the friends, and most importantly your family, not to mention you might even be able to shower and dress up for a change.
To demonstrate my point I’m delegating to my favorite writers, chefs and bloggers my work; instead of sharing my own recipes and advices, I have collected their articles and posts to help you with all your Turkey day needs.
Preheat the oven at 350F/180C. Remove the zest from 2 tangerines, then juice all the rest. You must have 2 cups of juice or 500ml. You can add some water.
Put the zest and juice with the sugar in to a heavy bottom pan and bring to a boil to dissolve the sugar. Keep boiling until and stirring with a metal spoon and boil the syrup until it caramelizes to a deep-amber color. Stir in the cream, blend and remove from the heat.
Whisk the eggs and the yolks in a bowl, then whisk in the caramel cream. Strain the custard in to a large oven-proof serving dish, or 12 small ramekins.
Stand the bowls or ramekins in to a baking dish or a metal pan lined with paper towel. Pour in hot water to come to 2/3 of the way up the sides of the bowl or ramekins. You can do this while the baking dish is already in the oven to prevent spills.
Bake for 45 minutes or until set with a slight crust but still wobbly in the middle. Cool and refrigerate.
Recipe Notes
It's a rich and luscious dessert, but with a great unexpected finish and flavor. I like to serve it with a citrus salad or segmented tangerines. I make my citrus salad by combining segments of different citrusy fruits with their zest. Lime, grapefruit and tangerines all work.
My favorite time of the day is undoubtedly dinner time. That’s when I sit down, together with my family, to share a meal, a laugh, a cry, and at times a squabble.
Family meals are precious, indispensable and untouchable. They are about good food, nourishment, but also about helpful bonding.
Family meals are used to discuss daily events, school, work, ideas. A sense of humor is required, good manners are requested, some culinary experimentation is necessary. Incidentally, I’m ferocious about no technology at the table.
No phones. No Ipads. No TV.
Family meals are chaos, they can turn in to a circus if not a zoo, but most of the times they are pure joy. Selected family members are more adventurous eater than others, but generally, as long as I don’t sneak in mushrooms, I get happy costumers, clean plates, and useful information about every ones life endeavors.
In the spirit of full disclosure, good manners are not always a guarantee, i.e. my son’s ability to burp the whole alphabet in one go and my daughter Houdini’s talent for making all her vegetables disappear and re-appear in the garbage; however, while Downton Abbey we are not, I do hope for resolution of the above malfunctions in the not so distant future.
Sharing meals has always been party of my upbringing and I’m holding to this tradition for dear life, because, I truly believe, connecting with my children and my husband, even if only for 20 minutes a day, it’s the key to a healthy family. To be clear, I’m not the only to believe in this.
The Family Dinner Project, a non profit organization dedicated to support families to come together and share their experiences and insights to help each other realize the benefits of family dinners has a phenomenal website loaded with evidence and studies supporting what parents have know for a long time:
“Sharing a fun family meal is good for the spirit, brain and health of all family members. Recent studies link regular family meals with the kinds of behaviors that parents want for their children: higher grade-point averages, resilience and self-esteem. Additionally, family meals are linked to lower rates of substance abuse, teen pregnancy, eating disorders and depression. We also believe in the power of family dinners to nourish ethical thinking.”
Harvard Medical School professor and family therapist Dr. Anne Fishel, co-founder of the Family dinner Project, says research shows how children benefit from eating dinner together as a family at home: healthier eating habits, reduced obesity and stronger vocabulary skills as a result of dinnertime conversations.
I encourage you to visit The Family Dinner Project for some invaluable insights and I urge you to try adding some family dinners to your schedule, or breakfasts or suppers.
To make your life easier enlist family members to participate, cook together, set the table, and clean up. Kids love to peel, cut, mash, pick herbs, wash, rinse and squeeze. My husband is terrific at rearranging the dishwasher; you can read about power struggle and dishwashers in this recent WSJ article.
No need to over-complicate. The meals can be very simple. It takes 3 minutes to boil a 3 minute egg and 1 minute to wrap some prosciutto on bread sticks. 6 minutes to steam vegetables in the microwave. 30 seconds to scoop some ice cream in a bowl.
Big PBJ & Jelly Jar – 2011 by Mary Hellen Johnson
If you have 30 minutes check this fab recipes from the genius at Leite’s Culinaria, if you have 15 minutes follow this fun recipe for one pot pasta by Martha Stewart, if you have 45 minutes on a weekend make my lemon, sage fontina meat loaf, it’s divine. You can prep it, freeze it and pop it in the oven when you feel like having a treat. It makes great sandwiches the day after. If it’s cold outside, make my coconut, ginger squash soup. PBJ sandwiches are a cupboard away. In the end, if you panic email me, I’ll gladly share some ideas with you, together with my mother in law’s mom words of wisdom: Chi canta a tavola o a letto e’ un matto perfetto.
Sweat the onions with the parsley until soft but not colored. Meanwhile in a mixer bowl add the beef, pork, veal, egg, grated parmesan,cumin powder, nutmeg, ricotta, bread crumbs, salt and pepper.
Mix well until all is combined. Add the onions and parsley mixture, cognac and mix again.
Cover a cutting board with a rectangular piece of saran wrap. Scoop the meatloaf mixture in the middle of the board and with wet hands form an even rectangle about 10x15 inches. Layer the sage, fontina and lemon peel, forming a strip in the center.
Using the saran wrap to help you, roll the meatloaf and seal all the edges forming a cylinder.
Discard the saran wrap. Place the meatloaf in lined oven dish and cover with the pancetta slices overlapping them slightly. Cook in a preheated oven for about 45 minutes.
Recipe Notes
You can make the meatloaf and freeze it before cooking it.
Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
Sweat the onions with the parsley until soft but not colored. Meanwhile in a mixer bowl add the beef, pork, veal, egg, grated parmesan,cumin powder, nutmeg, ricotta, bread crumbs, salt and pepper.
Mix well until all is combined. Add the onions and parsley mixture, cognac and mix again.
Cover a cutting board with a rectangular piece of saran wrap. Scoop the meatloaf mixture in the middle of the board and with wet hands form an even rectangle about 10x15 inches. Layer the sage, fontina and lemon peel, forming a strip in the center.
Using the saran wrap to help you, roll the meatloaf and seal all the edges forming a cylinder.
Discard the saran wrap. Place the meatloaf in lined oven dish and cover with the pancetta slices overlapping them slightly. Cook in a preheated oven for about 45 minutes.
Recipe Notes
You can make the meatloaf and freeze it before cooking it.
Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
My head is spinning. I’m currently obsessed with Lazy Susans.
After spending the weekend with dear friends and sharing many joyous family meals whirling their slick, and custom build Lazy Susan I was hooked. I had to have one of my own. As it turn out it’s pretty easy to acquire one, in-fact all you have to do is go to LazySusans.com and choose from their great selection.
With my Lazy Susan on the way I was left with the conundrum of the name; no one seems to know where the title Lazy Susan comes from, or who invented it.
Wikipedia states a Lazy Susan is a turntable (rotating tray) placed on a table or countertop to aid in moving food. They are usually circular and placed in the center of a circular table to share dishes easily among the diners. Owing to the nature of Chinese cuisine, especially dim sum, they are especially common at formal Chinese restaurants.
Wood Cut Of A Moving Serving Tray
In Smithsonian.com Daniel A. Gross writes:
“It describes a spinning platter that rests on the tabletop. Back in the early-1900s, however, “Lazy Susan”—previously known as a “dumb-waiter”—described not only revolving tabletops, but also revolving tables, as well as elevators that carried plates and food. All three devices were used in Europe and America to save domestic labor during meals. Basically, the idea was to buy a “dumb-waiter” so you could layoff your real waiter”.
Some believe that Thomas Jefferson invented the lazy Susan in the 18th century. It is said that Jefferson invented the lazy Susan because his daughter, Susan, complained she was always served last at the table and, as a result, never found herself full when leaving the table.
Jefferson construct a box-shaped rotating book stand and, as part of serving “in the French style”, employed a revolving dining-room door whose reverse side supported a number of shelves.
Early Lazy Susan
It’s also possible that “lazy Susan” was styled on previous combinations in English that use “Susan” (“black-eyed Susan” being the most common). There are many such words in English that use names in a generic way: “peeping Tom,”jim-dandy,” and “Jolly Roger” are just a few.
Finally the Oxford English Dictionary carried the first etymology of the term. The dictionary traced the mention of “Lazy Susan” to an advertisement in the December 1917 issue of Vanity Fair magazine. It was a two-page Christmas promotion that spotlighted a number of fancy household items as possible gift ideas.
This was no ordinary tray. Mounted on a mahogany base, it revolved on ball bearings “to help you serve things easily.” The copywriter came up with a clever description: “$8.50 forever seems an impossibly low wage for a good servant; and yet here you are; Lazy Susan, the cleverest waitress in the world, at your service!”
In the end I’m not so worried about where the name comes from because what I really love about a Lazy Susan is that communal dishes can be placed and displayed on the table at the same time, and everyone can serve themselves making it the perfect tool to share a meal with loved ones without reaching over, standing up and disrupting the conversation.
After spinning my wheels thinking about a good meal to test-drive my new Lazy Susan I settled on making my braised slow cooked fennel and cumin chicken. It’s a comforting easy to make dish that every one always seems to love. If you don’t believe me, just ask the U10 New Canaan soccer team parents!
This tender and loaded with good flavor chicken it’s the perfect dish on a fall or winter day when you have to cook for a crowd. The chicken it’s marinated overnight, and it’s cooked for at leas 1-1/2 hour in the oven. A slow cooker or a tagine would work really well too, but they are definitely not necessary.
Braised Cumin And Fennel Chicken. Photo by Jessica Gordon Ryan.
I make this crowd-pleasing chicken at least a day ahead because the flavors fuse and meld together, giving depth to the dish. I serve it with saffron onions, a cilantro and dates relish, plus lots of good crusty bread. The chicken comes out melting tender; the saffron onions and the date relish are sweet, bright and a bit unusual.
Sadly, I’m usually left with no leftovers. I say sadly because this succulent dish would make a great midnight snack or an easy day-after lunch, but it doesn’t really matter because, ultimately, what brings me joy, it’s watching not only the smiles on people faces around my table, but also the many quick fingers grabbing seconds and mopping the bowls clean.
Speaking of fingers, lets’ keep them crossed my delivery will arrive soon because I cannot wait to give it a twirl and share the braised cumin and fennel chicken with my family and friends.
Marinate chicken 24 hours in advance
Toast the cumin seeds and the coriander seeds in a small fry pan for a few minutes until
the seeds release their aroma and are lightly browned. Grind them. In a small bowl,
combine the ground spices with the garlic, thyme, parsley, crumbled chili or harissa, and
paprika.
Place the chicken in a large bowl or zip lock bag and sprinkle over the spice mixture and
toss the chicken and spices together.
Pre-Heat Oven at 350F
Brown the chicken with a little olive oil in a large frying pan. Then remove from pan,
season with salt and pepper and set in oven proof large Tagine, crock pot or what ever
you use to slow cook . Pour off most of the fat from the frying pan and add the onions,
fennel and bay leaves. Cook for 6 to 7 minutes, stirring often, until the vegetables are
lightly caramelized. Add the tomatoes and cook another 5 minutes, stirring and scrapping
with a wooden spoon. Add the sherry vinegar, white wine. Turn the heat up to high and
reduce by half. Add the chicken stock and bring to a boil.
Add the fennel mixture to the chicken. Cover well and cook in the oven for at least 1½
hour to 2½ hours. Make sure there is enough liquid to cook for a long time.
NOTE: I sometimes don’t brown the chicken and I found the taste to be great.
Recipe Notes
Serve with a date relish, saffron onions and lots of good bread. A cous cous or a hearthy grain would compliment the dish.
Chop the dates and mix will the olive oil, lemon juice, cilantro,
parsley and salt and pepper. If you want you can add a small amount of minced garlic.
Put Saffron in a bowl with a cup of
hot water and steep for 30 minutes. Add the onion to a hot pan with olive oil and butter
and sauté the onions slowly with a bay leaf for 10 minutes until soft. Add the saffron with
the water to the onions and cook on low heat for 20 minutes. Season well.
Put Saffron in a bowl with a cup of
hot water and steep for 30 minutes. Add the onion to a hot pan with olive oil and butter
and sauté the onions slowly with a bay leaf for 10 minutes until soft. Add the saffron with
the water to the onions and cook on low heat for 20 minutes. Season well.
Marinate chicken 24 hours in advance
Toast the cumin seeds and the coriander seeds in a small fry pan for a few minutes until
the seeds release their aroma and are lightly browned. Grind them. In a small bowl,
combine the ground spices with the garlic, thyme, parsley, crumbled chili or harissa, and
paprika.
Place the chicken in a large bowl or zip lock bag and sprinkle over the spice mixture and
toss the chicken and spices together.
Pre-Heat Oven at 350F
Brown the chicken with a little olive oil in a large frying pan. Then remove from pan,
season with salt and pepper and set in oven proof large Tagine, crock pot or what ever
you use to slow cook . Pour off most of the fat from the frying pan and add the onions,
fennel and bay leaves. Cook for 6 to 7 minutes, stirring often, until the vegetables are
lightly caramelized. Add the tomatoes and cook another 5 minutes, stirring and scrapping
with a wooden spoon. Add the sherry vinegar, white wine. Turn the heat up to high and
reduce by half. Add the chicken stock and bring to a boil.
Add the fennel mixture to the chicken. Cover well and cook in the oven for at least 1½
hour to 2½ hours. Make sure there is enough liquid to cook for a long time.
NOTE: I sometimes don’t brown the chicken and I found the taste to be great.
Recipe Notes
Serve with a date relish, saffron onions and lots of good bread. A cous cous or a hearthy grain would compliment the dish.
Chop the dates and mix will the olive oil, lemon juice, cilantro,
parsley and salt and pepper. If you want you can add a small amount of minced garlic.
I personally foresee sunshine, no remorse and unquestionably no sad or limp vegetables in the future. To confirm my predictions I contact Janet Horton. Janet is a one of the most accredited psychics in NY. She has been successfully reading cards in Manhattan for years.
With such a positive out look on 2016 I move on to the next issue. 
