My Thanksgiving Menu

November 11, 2009

Thought I’d share my Thanksgiving menu because I am getting so excited for Turkey day!

I linked all the recipes if you want to play along at home.  🙂

Spiced nuts

Beet- pickled deviled eggs

Broccoli and Cauliflower Gratin

Truffle Mashed Potatoes

Sweet Potatoes with Marshmallows

String Beans with Shallots

Cranberry Relish

Chestnut, Prune and Pancetta Stuffing

Alton Brown’s Roast Turkey

Cream Gravy

Maple Bourbon Pecan Pie

Perfect Pumpkin Pie

Vanilla and Apple Cider Panna Cotta

Fresh Pear Pie with Dried Cherries and Streusel Topping

Boy we are going to be stuffed! I promise to include pics once the day arrives. I have been a busy little crafting bee!

grilled cheese and tomato

If there is a better duo for a chilly afternoon I do not know about it.

I have always cut my “grilleds” into four.  More corners for dipping that way.

Tonight’s dinner

October 18, 2009

Pomegranate glazed pork with roasted beets, butternut squash, celeriac and spinach salad. It hit the spot for this chilly night. But what was really great was the colors the roasted veggies painted the parchment paper. Ah, my beloved beets I love the way they bleed magenta against everything in their path. And then I made brownies with white chocolate hearts in them. Sadly, the hearts dissolved into little beige blobs once they were baked, but they still tasted delicious.

beet that

dinner

love brownies

Peach tart

September 17, 2009

peach pieces

peaches and cream

One of that saddest parts of summer coming to a close is bidding goodbye to peaches. They are my all time favorite fruit, and though you can eat them year round, who would want to when the flavor they pack in June and July is so astoundingly good?

 

I came across this recipe for a no-bake peaches and cream tart with a ginger snap crust and fell in love. The blogger who thought it up had a few kitchen snafus which in my book only makes me want to try it out more. 

PEACH CREME WITH GINGERSNAP CRUST // The science of this pie, is that the lemon reacts with the milk products to help the filling firm up. So be sure to give it ample time to do it’s thing before serving.

The Crust //
10 oz. Gingersnap Cookies
3 Tbsp. Butter

The Filling//
1 14 oz. Can Organic Sweetened Condensed Milk, lowfat optional
½ Cup Crème Fraiche
¼ Cup Fresh Lemon Juice
1 tbsp. Cinnamon
1 ¼ Cup Ripe Peaches, Peeled and Diced 

1. In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine.
2. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Pop this in the freezer while preparing the filling.
3. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Give the peach pieces a good squeeze in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust.
4. Let the pie firm up in the fridge for at LEAST 4 hours. We put ours in the freezer, and then let it sit for a bit before serving. 

Purple basil

August 2, 2009

basil

I picked up some treasures at the Greenmarket in Union Square on Wednesday and have been putting this delicate basil on everything. Olive loaf bruschetta with fresh ricotta and tomatoes… sauteed summer squash with toasted almonds and Parmesan…

It doesn’t wilt or brown and the leaves are so tiny there is no chopping required. Gotta love those farmers and their markets..

I have also been perousing New York Time’s 101 simple salads. Very inspiring for healthy summer nibbling.

Martha’s Vineyard

August 1, 2009

MV ferry

MV ferry buses

Last weekend I had a very delightful time on the isle of Martha’s Vineyard with a gaggle of some of my favorite girls. Despite a minor setback with an alcohol/ food poisoning incident (don’t ask) it was the stuff that summer getaways are made of. On the foggy days we poked around the local shops and collected veggies at the farmers market. At night we took showers in the outdoors, cooked dinner as a group and danced until the wee hours at the local watering hole. When the sun finally peeked out, everyone went scrambling for their swimsuits and headed to the beach. There’s just something about that island where the the peaches seem more flavorful, the gardens more lush, the air is fresher… and the weekend is never long enough.

MV fog

hydrangea

tomatoes for the grill

girl on the grill

peach

dinner for 6

Peach creme caramel

July 22, 2009

peach creme caramel

I was watching Giada the other day and at one point she specified that you should use a wooden spoon because they didn’t have plastic spatulas in old Italy and.. well, its just better. I personally love the good ol’ wooden spoon even though its not really dishwasher safe and can be impractical. Therefore, I love any recipe that tells you “its ready when it coats the back of a wooden spoon.” Custard is one of those things. And I LOVE peaches and I LOVE the photos that go along with this scrumptious recipe. Via Canelle Vanille.

Food, glorious food

June 9, 2009

perfect tomate

Instead of boring you with a bunch of separate posts about all the wonderful things we consumed while in Paris, I thought I would just share some of my favorite photos. One of my favorite nights was when we hosted a dinner party at our tiny apartment in the Marais. And by tiny I mean, NYC style. We didn’t have enough chairs or forks and barely enough plates for the seven attendees. Luckily that was easily solved with pulling the dining table up to our couch, local friends volunteering silverware and washing plates between courses. The challenges just made it more charming, and the best part of all was getting to shop at the local specialty stores for provisions. 

butcher

veg heaven

green almonds

cheese heaven

who needs a supermarket?

Ahhh, I nearly lost my mind at the vegetable store where piles of ripe ingredients were just begging to be bought. Three different kinds of strawberries!

The best part was that each place specialized in one thing, and they were all lined up on the same block. Veggies, cheese, wine, chocolate store, butcher… what more do you need in life?

If your answer was “seafood” don’t worry, we certainly took care of that elsewhere..

oysters

seafood and eat it

Open face lunch

April 30, 2009

open face luncheon

Some of my favorite meals are a just a series of snacks. The other day I was hit with some sort of bruschetta/open face sandwich craze that sent me directly to the bakery for a baguette and some cured meats. The result? Fresh bread topped with herbed ricotta, caramelized onions, arugula and prosciutto. Then pears and ricotta with honey for dessert. Wash it down with a strawberry apple cider spritzer (from Red Jacket Orchards) and you just had yourself a delicious lunch.

Clam pizza

April 20, 2009

Fornino's clam pizza

Sounds wierd, but it’s good. From Fornino in Williamsburg.

Leek and bacon Fritatta

April 13, 2009

Bacon & Leek Frittata

Since I wasn’t about to bake a whole ham for easter, I tried to stick to tradition by incorporating pork products into dishes whenever possible. Who doesn’t love bacon? Click on the pic above for this yummy and easy-peasy recipe.

Fritatta before the eggs

Blood oranges
I love blood oranges. There’s something about slicing into them and not knowing what speckled design awaits you. I’m always struggling with how to incorporate them into recipes because the flavor is so subtle and if they are too hidden, you don’t really get credit for how beautiful they are. This salad is really simple, even more so than I had planned because I burned the pine nuts I was toasting to put on top:
Arugula, fennel and blood orange salad
Big bunch of baby arugula
2 blood oranges
1 bulb fennel
1/4 C pine nuts lightly toasted and cooled
1/3 C olive oil
6 T Red wine vinegar
salt and pepper to taste

Slice the fennel thinly into little crescents, toss with arugula, olive oil, vinegar, salt and pepper. Remove peel and pith from blood oranges with knife. Slice into think half moons and lay atop greens, sprinkle with pine nuts (optional). Scatter top with tender spiny part of fennel greens.
Note: Feel free to omit pine nuts if you happen to get distracted and scorch them into little black kernels. In which case, toss immediately and then curse at the hole they burn in your plastic trash bag.

jme02jme05

I love you Jamie, oh yes I do… I love you Jamie, and your food line too. When your not on my TV, Im blue… Oh Jamie, I love you.

(But not in a “have your baby” way. More like a “watch every show you do, and giggle at your accent” kinda way.)

jme06

Girl scout cookies

February 27, 2009

cookie monsterYes, its that time of year. I don’t know what it is about girl scout cookies but they make me so freaking happy. Just the smell of samoas takes me right back to 5th grade, sitting on the top of my best friend’s bunk bed where we would spend all afternoon counting out our sales and devouring the “extras”.

Egg Stuffed Tomatoes

February 23, 2009

egg and pesto stuffed tomatoes

Ah, I love brunch. I love the casual nature of eating egg dishes with messy hair and re-hashing your saturday night with friends. Today I was lucky enough to have a partner in crime in preparing my favorite meal. My pal, Michelle was dead set on making this egg dish she found on Smitten Kitchen. One potential pitfall, I don’t particularly like the notion of food as containers. I.e.- stuffed peppers, onions, bread bowls etc. But I love egg dishes of all kinds, so I was willing to overlook the fact that this egg was baked inside of a tomato. Also its pretty much the only way tomatoes are useful this time of year. So we combined forces and whipped up this dish, with a pesto that is made with romaine and parsley. Its sounds weird but is very delicious and satisfying. It would be the perfect breakfast for a big group of people because you can make a lot of portions that are done at the same time and you don’t need a multitude of baking dishes. Check out the recipe here and I promise you will not be disappointed.