Dining in the Dark


Great post on my #DiningintheDarkNYC event at @CitizenM! http://wp.me/p5mf3y-bL via @maryinmanhattan

Mary in Manhattan

Last week, I attended a super fun event with about 12 food bloggers. ‘The Artful Gourmet’, Kristen Hess, hosted us at the Citizen M hotel in Times Square for a “Dine in the Dark” event.

Kristen is not only a WILD AND FUN hostess, but a talented food writer, chef, food stylist and photographer. She had us tasting endive leaves filled with blue cheese, apple and walnut salad, manchego and fig jam tarts, sesame sriracha chicken bites and strawberry coconut rum shooters.

We had to guess all of these things blind, so being professional foodies, we thought we would get everything right. We actually sucked. There was always at least one ingredient we failed to acknowledge. I like to think it was because I had a cold coming on…

Later, we got to hang out, listen to some of Kristen’s industry tips and tricks, and experience the hotel…

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Perennial Favorites: Choosing the Perfect Blog Name


The Daily Post

In this post, first appearing on The Daily Post in 2012, two bloggers walked us through the ins and outs of successfully choosing a blog name to suit your content. Their insight on the naming process is as spot-on today is it was two years ago.

We discover different types of blogs in our community, from travel to food to parenting, with memorable and clever names. You may notice that a number of blogs on WordPress.com have unique web addresses, or custom domains: instead of mysite.wordpress.com, their address is mysite.com. Bloggers get custom domains for different reasons, but ultimately, it’s a great way to build and solidify your presence across the Internet. You can register a new domain through WordPress.com; you can also use a domain you already own with your WordPress.com site, which is called domain mapping.

A crucial step before purchasing a custom domain is deciding…

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Our Readers Show Us More of Their #SouthernFoodNow


The Daily South

When our A-Z Guide to Southern Food came out in our June issue, we asked you to join the conversation and share your South by tagging your Tweets, Facebook posts, and Instagrams with #SouthernFoodNow

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Italian Free-Form Apple Tart (Crostata Di Mele Alla Romana)


Italian Apple Crostata

I have been taking an Italian cooking series at the Institute of Culinary Education and it’s been an amazing opportunity to make fresh pastas, risottos, sauces and classic Italian dishes and desserts. I’ve decided I want to start baking more and was thrilled to learn how to make a lovely free-form apple tart called Crostata Di Mele Alla Romana. This delicious dessert is basically an Italian version of an apple pie but without a pie dish, made on a baking sheet. Super easy and super delicious, and perfect for the holidays.

The handmade dough is rolled out on to a sheet pan, with a delicious warm apple, rum, butter and cinnamon filling, then topped with a lattice crust and sealed together around the edges with rolled dough. The crusty is golden and flaky, with a buttery cake-like texture and is topped off with sprinkled confectioner’s sugar. You won’t be able to resist the smell of warm apples and cinnamon that permeate the kitchen making this the ultimate comfort food for your friends and family. Enjoy and Happy Holidays!

Pasta frolla:

3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 sticks cold unsalted butter
3 large eggs

Apple filling:

3 lbs. tart apples, such as Granny Smith
1/2 cup sugar
2 tbsp butter
2 tbsp dark rum
1/2 tsp cinnamon

Egg wash:

1 egg well-beaten, with a pinch of salt

For the dough, combine the flour, sugar, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until finely mixed in. Add the eggs and continue to pulse until the dough forms a ball. Shape into a disk, wrap the dough and chill it for at least 1/2 an hour.

For the filling, peel, core and slice the apples thinly. In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes. Continue to simmer until the filling is fairly dry, about 15 minutes.

Preheat the oven to 350 degrees F and set a rack in the lower third of the oven. Cover a cookie sheet or jelly roll pan with parchment or foil.

making the crostata

Divide the dough in half, roll half into a 12 inch disk and transfer it to the pan. Using a plate or platter as a pattern, cut the dough into a perfect 11-inch circle. Spread the filling to within 1/2 inch of the edge of the dough.

Cut rolled pasta dough

Roll 2/3 of the remaining dough into an 8 by 12-inch rectangle and cut into sixteen 1/2-inch wide strips.

Making the lattice crust

Brush the strips with egg wash and arrange them on the filling in a diagonal lattice. Use the remaining dough and scraps to make a long cylinder.

Making the tart dough edge

Egg wash the edge of the tart and apply the cylinder. With the back of a knife, make diagonal impressions in the cylinder.

Bake the tart until the dough is nicely colored, about 30 minutes.

Italian Free Form Apple Tart

Top with powdered confectioner’s sugar, let cool slightly and slice. Serve with French vanilla ice cream.

*Note: You can also substitute 2 1/2 lbs pitted sour cherries or blueberries, (fresh or frozen) for the apples.

Big Pot ‘o Goodness: Pasta Fagioli


Pasta Fagioli

Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day. Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.

Pasta Fagioli

Extra virgin olive oil
1/3 pound pancetta, diced
1 onion, diced
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes, crushed
1 cup chicken broth, low sodium
1 spring rosemary
2-3 springs fresh thyme
cheesecloth, for rosemary and thyme herb sachet
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta (or any short-tube pasta)
Basil leaves, torn for garnish
Freshly grated Parmigiano Reggiano, for garnish
Extra olive oil, for drizzling

Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more. Add tomatoes and 1 cup of chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.

Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.

Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water. Add pasta and cooking water to the pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.

Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.

Serves 4-6.

Recipe adapted from Anne Burrell, Cook Like a Rock Star

Favorite Thanksgiving Recipes


Thanksgiving

Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for: my health, my job, my friends, family and loved ones, the roof over my head, the amazing places I have traveled to and the people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.

Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!

Pumpkin Soup with Blue Cheese Toasts

1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles

In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.

Serves 4-6.

Recipe from Whole Foods Market

Orange-Romaine Salad with Walnuts and Bacon

1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled

Orange Vinaigrette
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener

Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.

Preheat a saute pan and cook bacon until crispy, crumble and set aside.

Slice green onions, and peel and section oranges.

To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.

Toss together all ingredients, top with crumbled bacon and toasted nuts.

Serves 8.

Butternut Squash Puree

3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter

Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.

Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.

Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm.

Serves 6-8.

Recipe adapted from Real Simple and Food Network.

Broccoli Casserole

2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter

Preheat oven to 400 degrees.

In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.

In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.

Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.

Serves 8.

Buttery Roasted Garlic Mashed Potatoes

1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives

Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.

Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.

In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.

Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.

Serves 6.

Recipe from Williams-Sonoma, Comfort Food

Creamed Corn with Bacon and Garlic

4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
kosher salt
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)

Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.

Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.

Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.

Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.

Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.

Garnish with paprika and chopped chives or mint.

Serves 4-6.

Roasted Turkey and Gram’s Sausage Sage Stuffing

1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled

12 lb turkey
butter, softened
salt
sage, dried
thyme, dried
basil, dried
fresh ground pepper (black and white)
cayenne pepper

In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.

Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.

Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.

The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and three peppers (black, white and cayenne) onto turkey and rub in well.

Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast down for the first 45 minutes, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to an hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 30 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh. Remove stuffing in roasting pan and turkey. Allow turkey to rest 20-25 minutes on a carving board before serving.

And don’t forget to make a homemade gravy with the crunchy brown bits and pan drippings (skim off the top layer of fat first), by adding a 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste) Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. Yum!

Makes 3 quarts of stuffing for a 12 lb turkey

Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962

Brown Sugar Buttermilk Pie

For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water

For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter

Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling: In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Recipe from Martha Stewart Everyday Food, November 2011

Spiced Mulled Wine

1 bottle red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey

Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.

Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.

Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.

Serves 4-6.

Classic Comfort Food:: Beef Stroganoff


Beef Stroganoff

Beef Stroganoff is a dish that always reminds me of home  – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing?? She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by adding a few extra ingredients to make my own savory version by adding some wine, fresh garlic and thyme. True comfort food for a chilly night, just like Mom made it.

Ingredients:

½ lb. fresh white mushrooms, sliced (2 cups)
1 large onion, chopped
2 cloves garlic, minced
4 tbsp butter
¼ c. flour
2 lbs. round steak (sliced ¼”-1/2” thick)
1 tsp kosher or sea salt
fresh ground pepper to taste
1 tbsp worcestershire sauce
1/3 c. red wine
1 1/2 c beef broth
1 tsp fresh thyme, chopped fine
1 c. sour cream
1 tbsp fresh parsley, chopped fine
1 package wide egg noodles

Preparation:

Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat. Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan. Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours). Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens. Add sour cream, stir until smooth and remove from heat. Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.

To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.

Serves 6-8.

Other Beef Stroganoff Recipes you may enjoy:

Epicurious Beef Stroganoff

Rachel Ray’s Beef Stroganoff

Williams Sonoma Beef Stroganoff 

 

Crazy Good :: Truffle Oil, Pancetta & Three Cheese Pasta


Truffle Oil, Pancetta & 3 Cheese Pasta

I can’t remember the first time I tried anything made with truffles, but now and then I find myself lusting after these lovely things – strange? maybe. but let me tell you why..

Truffles have an intoxicating scent and flavor that is indescribable, and make any dish the most delicious thing you will ever experience in your lifetime. I’m not even a huge mushroom fan, but truffles somehow induce euphoria every time I taste or smell them. Unfortunately truffles are pricey, and usually reserved for a special occasion or night out but I felt the urge to splurge and make this dish on an ordinary night, just because.

The nutty, savory and buttery flavor of the truffle oil goes perfect with the trio of parmesan, sharp cheddar and mascarpone cheese making a luscious creamy sauce for the pasta. The pancetta gives the pasta a nice smoky flavor with less fat than regular bacon, and the garlic and onion give it another layer of awesome flavor. Topped off with some golden brown buttery crumbs then baked to perfection, and you’ve got a truly divine, grown up pasta dish that will blow your Mama’s Mac and Cheese away.

Oh, and be prepared to swoon upon first bite.

Ingredients

1 stick of butter
6 slices of pancetta, chopped
1 c. of onion, chopped fine
1 tsp dried crushed red pepper
1 clove garlic, chopped fine
1/4 c. all-purpose flour
3 1/2 c. whole milk
2 1/2 c grated sharp cheddar cheese
1 c. grated parmesan cheese
1 8-8.8 oz container mascarpone cheese
Dash of nutmeg
Dash of cayenne
Dash of sweet paprika
Kosher Salt
Fresh ground black pepper
1 1/2 c. japanese panko breadcrumbs
1/2 c. chopped fresh Italian parsley (or 1 tbsp dried)
4 tbsp white truffle oil
1 lb. tube pasta (macaroni, penne, rigatoni, or your choice)

Cheese Sauce

In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.

Sauteed Pancetta

Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.

Sauteed Onions, Garlic and Red Pepper

Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.

Three Cheese Sauce

Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.

Crumb Topping

In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.

Toasted Breadcrumbs

Remove from the heat and stir in the fresh or dried parsley, set aside.

Pasta

Preheat oven to 375 degrees. Lightly coat a 13×9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.

White Truffle Oil

Place pasta into the casserole dish and coat with the truffle oil.

Add Pancetta to the Pasta

Toss in the pancetta…(mmmm!)

Three Cheese sauce

Pour in the cheese sauce…(dreamy!)

Baked to Perfection

Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.

Heaven on a Plate

Let cool for a few minutes, and dig in! (you’ll never be the same)

Serves 8.

Recipe adapted from Bon Appetit Pasta Favorites, 2010.

Roadtrip! Food & Fun :: Boston and Martha’s Vineyard


Boston, MA

VIEW SLIDESHOW OF PHOTOS FROM BOSTON

Boston Waterfront

Boston Waterfront

I took the most amazing trip to Boston and Martha’s Vineyard over Labor Day holiday and fell in love. Boston is one of those places that feels like a big city but is actually pretty small and low-key if you ask me. I loved the slower pace, the still quietness of the South End on a Saturday night. The views of the harbor, the blue and white hues of sailboats and water surrounding the city’s edge. The amazing Italian food in the North End, the historic architecture all over the city and along the Freedom Trail, and the beautiful campus of Harvard University.

Charles River Sunset

Charles River Sunset

Watching the sunset at dusk over the Charles River. Amazing lobster and seafood on the harbor with views to match…and for a big city girl like me, I think I could live here one day.

The Colonnade Hotel Rooftop Pool

The Colonnade Hotel Rooftop Pool

We stayed at the amazing Colonnade Hotel (with a rooftop pool and bar!) in Back Bay.

Shop in Back Bay, Boston

Shop in Back Bay, Boston

The next day, we headed to Newbury Street in Back Bay for shopping…

Public Gardens, Boston

Public Gardens, Boston

then we wandered through the Public Gardens, heading to historic Charles Street to see all the beautiful old homes in Beacon Hill

The Hill Tavern

The Hill Tavern

before we stopped at The Hill Tavern for drinks and lunch.

Old City Hall

Old City Hall

We spent most of the day hiking the Freedom Trail to see all the old historic buildings and sites around town.

Shrimp & Polenta, Sibling Rivalry

Shrimp & Polenta, Sibling Rivalry

That night we had amazing dinner in the South End at Sibling Rivalry and had some delicious seafood.

Harvard University

Harvard University

Our last day there, we made our way to Harvard University and trekked around Cambridge! Boston is definitely small enough to see in a few days, but the views and slower pace will make you want to stay a lot longer.

Here’s a few places I went to that you don’t want to miss on your next trip to Boston:

The North End, Boston

The North End, Boston

North End (Boston’s Little Italy): If you are in the mood for Italian food and pastries, this is the place to go. Just head straight to Hanover Street and you’ll find a multitude of shops, restaurants and cafes, delis, pizzerias, bakeries, pubs and taverns. Many have lines out the door on a Friday night so reservations are highly recommended!

Lucca, The North End Boston

Lucca, The North End Boston

We had an amazing dinner at a really nice Italian restaurant called Lucca on N. Hanover Street (Grilled Veal with Truffled Mash and Asparagus) and Lobster Tagliatelle!

Cannoli from Mike's Pastry

Cannoli from Mike's Pastry

Then we hit Mike’s Pastry for amazing cannolis and gelato. Um, YUM!

Giacomo's, The North End

Giacomo's, The North End

Here’s a list of my favorite places in The North End that you don’t wanna miss: Lucca, Strega, Neptune Oyster, Giacomo’s, Fiore, Cantina Italiana, Dino’s Pizza and Subs, Mike’s Pastry, Modern Pastry.

Newbury Street, Back Bay

Newbury Street, Back Bay

Back Bay/South End These are two of Boston’s nicest neighborhoods in my opinion. Back Bay is the best place for shopping, art galleries, gardens, cuisine and culture in Boston. There are gorgeous historical homes and churches, clothing boutiques, spas and salons and fabulous restaurants to explore. Head to Newbury Street and make your way to the Public Garden to check out the Swan boats or just hang out in the park. The Charles River Esplanade is a great place to get a gorgeous view of the harbour and stroll along the river on a sunny day.

Sibling Rivalry, South End

Sibling Rivalry, South End

The South End is a tree-lined neighborhood known for its fine dining, art galleries, open market, restaurants and high end martini clubs and jazz bars. Head to Tremont Street and check out Sibling Rivalry, Stella, Tremont 647 for a nice dinner.

Enjoying a Blueberry Martini @ 28 Degrees

Enjoying a Blueberry Martini @ 28 Degrees

Then hit 28 Degrees for some great martinis..

The Beehive

The Beehive

and The Beehive for amazing live jazz and blues.

Seaport, Boston Harbor

Seaport, Boston Harbor

Waterfront/Seaport District – If you want a great view of the Boston Harbor, then you need to go to Waterfront and Seaport District. You can start in the North End near the Bunker Hill Bridge and then continue around Atlantic Ave to Christopher Columbus Park and view the harbor islands. From here you can walk to the Aquarium where there are several cruise lines that take you around the harbor. Head down to Rowes Wharf to check out the show cruise ships and Boston Harbor Hotel and Towers and then cross the old Northern Bridge to the Seaport District.

Legal Seafood

Legal Seafood

The two places I recommend for Waterfront Dining are the famous seafood restaurants Legal Sea Foods and across the street the Legal Test Kitchen

Shrimp Cocktail at LTK

Shrimp Cocktail at LTK

(we ate at LTK and I had the most amazing Shrimp Cocktail

Truffled Lobster Mac & Cheese, LTK

Truffled Lobster Mac & Cheese, LTK

and Truffled Lobster Mac ‘n Cheese – to die for!)

Tia's on the Waterfront

Tia's on the Waterfront

For casual dining and terrific cocktails on the harbor, there’s no other place than Tia’s Restaurant and Bar on the Waterfront! Closer to the North End than the Seaport, but awesome place for happy hour and watching the sunset..

Martha’s Vineyard, MA

VIEW SLIDESHOW OF PHOTOS FROM MARTHA’S VINEYARD

Vineyard Haven Harbor, MV

Vineyard Haven Harbor, MV

If there is ever a place I would like to go after retiring myself from the hustle and bustle of New York City, Martha’s Vineyard has to be top of my list. This charming island is the epitome of beautiful architecture, history, charm, quietness, tree-lined streets, locals, antiques and oh, seafood.

Vineyard Haven, MV

Vineyard Haven, MV

We took a train to Woods Hole from Boston and then took a ferry to Vineyard Haven, a lovely area of the island full of shops, restaurants, beautiful homes and even more stunning views of the ocean.

Black Dog Tavern

Black Dog Tavern

We strolled the streets for awhile and then made our way to the famous Black Dog Tavern, a restaurant and pub established in 1971,

Black Dog Clam Chowder

Black Dog Clam Chowder

famous for their Quahog (Clam) Chowder. Read my full review and get the recipe here!

The Edgartown Inn

The Edgartown Inn

Then we made our way to Edgartown, a quiet, beautiful little village on the island to check in to our Bed & Breakfast, The Edgartown Inn.

South Beach, Martha's Vineyard

South Beach, Martha's Vineyard

We decided to hit the beach immediately, so we headed to South Beach, the smaller, quieter beach on the South side of the island.

The Edgartown Lighthouse

The Edgartown Lighthouse

After relaxing and watching the sunset, we decided to head over to the Edgartown Lighthouse

House in Edgartown

House in Edgartown

and take in the views of the beautiful old homes,

Edgartown Harbor

Edgartown Harbor

harbors and the Harbor View Hotel.

Lobster Bisque

Lobster Bisque

That night we hit The Seafood Shanty for some delicious Lobster Bisque, Seafood Pasta, and Grilled Scallops and Shrimp. Situated right on the harbor, this is a great place for fresh seafood and great waterfront views. The prices are pretty reasonable too! After we stuffed our faces, it was time to have some fun.

The Atlantic Restaurant

The Atlantic Restaurant

We headed down to a fun area near the harbor and stopped at a local pub, and ran into a wedding party who pretty much took over the whole center of town. To top off the night, we went to the Atlantic Fish & Chop House for a drink and headed back to crash out!

Vineyard Breakfast at Edgartown Inn

Vineyard Breakfast at Edgartown Inn

The next day it was raining so our plans to hit Aquinna Beach on the other side of the island were ruined, but we had an amazing “Vineyard Breakfast” at our B&B with homemade apple cinnamon coffee cake,

Awesome Breakfast at Edgartown Inn

Awesome Breakfast at Edgartown Inn

scrambled eggs and bacon and some juice and coffee. Such a cute place!

Chappy House

Chappy House

We walked off breakfast by strolling around on N. Water Street for awhile..

Main Street, Edgartown

Main Street, Edgartown

and then we took a stroll down Main Street to check out more beautiful old homes, bookstores, shops and antique stores before we had to leave.

Murdicks Fudge, Edgartown

Murdicks Fudge, Edgartown

One of my favorite finds was Murdick’s Fudge – delicious creamy fudge in about 10 different flavors! Who can resist that?

The Vincent House

The Vincent House

The Vincent House was also really cool – the original home built in 1672 was actually transported into Edgartown and you can tour the house to see the classic Vineyard architecture and antique furnishings.

The Vincent House, MV

The Vincent House, MV

Imagine cooking in a big old fireplace like this–Love the cast iron pots!!)

VIncent House Garden

VIncent House Garden

This was definitely one of the most fun trips I’ve taken in a while..and I’ll most definitely be back (maybe for good!)

Edgartown Harbor

Edgartown Harbor

Top 10 (Things I Love) :: Oct ’11


Smorgas Chef, West Village NYC

1. Smorgas Chef, West Village

Nestled on a corner in the West Village, Smorgas Chef is a cozy, authentic Swedish restaurant that I discovered last month when a friend was in town. I have heard good reviews but haven’t had the chance to try it yet, and am I glad I did! Their food style is labeled “New Nordic Cuisine”, and everything on the menu is locally sourced and organic. The interior is small but has a large bar, and has a warm, ambient lighting that is cozy and romantic. They also have outside seating on their front patio as well as wrapped around the side of the building which is really nice on a crisp Fall night. We started our evening with Lingonberry Margaritas (quite potent I must add!) while we waited for our seats. We nibbled on some delicious Gravlaks Croquettes, which has generous pieces of luscious smoked salmon atop crispy potato cakes with chives and horseradish creme fraiche.

For our main dish we had to try their infamous Swedish Meatballs – WoW. Party in your mouth! The dish is almost enough for 2 people – you get about 10-12 decent sized meatballs slathered in a creamy light brown gravy, with whipped garlic mashed potatoes and sauteed julienne vegetables. The key to this dish is not only try them with the tangy and tart Lingonberry Preserves, but also ask for a side of Cloudberry Preserves (another delicious golden berry used in Swedish cooking that tastes like raspberry, strawberry and mango). For dessert, we ordered strong espressos and a pot of one of their many signature Swedish herbal teas. If we had more room, we might have tried the Scandanavian Soft Vanilla Waffles with Cloudberry preserves and Chantilly cream or the Honey Milk Chocolate Mousse but we were just so damn full from the Meatballs that we almost took a nap right there on the table. Love this place, will definitely be back for more Swedish yummy yums! They also have locations in the Financial District and in the Scandanavian House on Park Avenue.

Smorgas Chef, West Village
283 W. 12th St | New York NY 10014 | 212.243.7073

Check out Smorgas Chef online

Pane Panelle

2. Pane Panelle @ Stuzziceria, Tribeca

Pane Panelle is the new sandwich shop attached to Stuzziceria in TriBeCa that was just voted #2 Best Sandwich in NYC by New York Magazine in August ’11. I had to try this place out for myself after all the good reviews and my office being across the street from both places! I tried the Meatball and Mozzarella Panini which was perfect in its crispy grilled exterior with savory meatballs and sauce with tons of gooey cheese on the interior. They also sell meatballs and sauce by the pint if you want to just take them home and throw them over some fresh cooked pasta.

The sandwich shop and restaurant is run by Chef Paul di Bari, with a variety of other Sicilian-style sandwiches including a muffuletta with salami, provolone and an olive salad and their namesake sandwich with chickpea fritters, caciocavallo and ricotta cheese on Grandaisy bread. The price is a little steep at around $8-9 per sandwich, but they are so good you just can’t pass them up!

Pane Panelle TriBeCa
305½ Church St. between Lispenard St. and Walker St. | 212.219.2357

Check out Pane Panelle online

Mexicue Food Truck

3. Mexicue Food Truck

I remember not too long ago complaining about how there are very few affordable lunch options in the TriBeCa area, most restaurants being a bit more on the shi-shi side and a bit more than I’d like to spend on a daily basis when I’m just looking for some quick, good grub for lunch. Alas, the Mexicue Food Truck appeared on Church Street and I got really excited! The brand name says it all – their delicious sliders and tacos are a perfect mixture of BBQ and Mexican flavors all rolled into some really tasty morsels. I sampled the Smoked Short Rib Slider – full of super tender smoked short ribs slathered in a Memphis Mole sauce, topped with pickled onions, romaine lettuce and cojita cheese. The Burnt Ends Slider is almost like a super fancy Sloppy Joe, but mini-sized and fantabulous flavors – the chili is made of pulled brisket mixed with ground beef, then topped with a cilantro lime crema and house pickled jalapenos. These guys definitely know what they’re doing when it comes to flavorful fast food. I haven’t stopped dreaming of the next time I can get my hands on some these notable noshes! Besides their mobile food trucks, you can also find these guys in Midtown West on 7th Avenue and on Forsyth St on the Lower East Side.

Check out Mexicue’s menu and locations online

Wafles & Dinges

4. Wafles & Dinges Food Truck

Now here’s something worthy of talking about. I’m not one to have much of a sweet tooth, but last month I was swayed by a friend (as well as the friendly food truck guy) at Wafles & Dinges to sample some of these luscious golden crisp Belgian Waffles slathered in Spekuloos spread, bananas and powdered sugar. I have always loved Belgian Waffles – but Spekuloos spread? What the hell is that? I had to try it. All I can say is its a cross between a butterscotch and hazelnut flavor and has the consistency of a creamy syrup (almost like a melty Nutella) and is completely divine. Nothing like I’ve ever tasted. That’s it. I’m officially hooked.

They have a ton of toppings (dinges) which you can get UNLIMITED for $2 extra. They refer to this as WMD, or Wafel of Massive Deliciousness. Dulce de Leche, Belgian Chocolate Fudge, Maple Syrup, Whipped Cream, Ice Cream, the list goes on. You can even get some savory Wafels like BBQ Pulled Pork (next on my list) or de Bacon Syrup Wafel which sounds pretty darn cool too. Chow it all down with a hot Belgian Cocoa or Coffee with a shot of hazelnut – you’ve got the perfect sweet snack in the middle of Central Park (or wherever you might discover them on the streets of NYC!) Awesome. Just sayin’.

Check out Wafels & Dinges online

KitchenAid Appliance Demo

5. KitchenAid 3-Speed Hand Blender

So I found a new toy to play with. A serious cooking toy, that is. I had the opportunity to attend a product demo with KitchenAid at SeeFood media kitchens on the Lower East Side – one of New York’s premiere food photography and video studios. Not only did we get to preview first hand some of KitchenAid’s new products, but we were served delicious nibbles from local food purveyors such as Katz Deli, Doughnut Plant, Russ & Daughters, Yonah Shimmel Knish Bakery, Boubouki and Bisous Ciao. We sampled Pastrami Sandwiches, homemade doughnuts, smoked salmon, knishes, spanakopita and yummy macarons…too much good food to even talk about!

KitchenAid has a great new line of stand mixers, food processors and a 3-speed hand blender that does all the chopping, crushing, whisking and pureeing you’ll ever need in one handy little tool! This probably has become my favorite all-purpose tool with its handsome design, lightweight body and smart precise mechanics that is totally portable and actually fits perfect in my small NYC kitchen! It’s perfect for chopping herbs and veggies, mixing soups and pureeing food right in the pan. It’s super quiet and has a soft grip handle making it comfortable and easy to use. Love it!

Thanks to everyone at KitchenAid and SeeFood Media for a great event and even greater gift to make my cooking faster, easier and more delicious!

Check out KitchenAid products online

Check out SeeFood Media online

Antique Garage, Soho

6. Antique Garage, Soho

Now if there’s a cool place in Soho, this is it. This eclectic, funky and elegant little place is a gem located in lower Soho on Mercer Street. They specialize in Mediterranean cuisine and have antique furnishings, live music and gorgeous chandeliers to match. Their menu is an infusion of French, Moroccan, Turkish and Ottoman cuisine and they have great small plates (Mezes) such as Hummus and Tzatziki, marinated octopus, fried calamari and eggplant salad if you just want to snack with a glass of wine. I stopped in solely for drinks and had an interesting mint, rum and cucumber concoction that knocked my socks off! Their Grilled Turkish Meatballs are a specialty, and they have other Mediterranean yummies such as Shrimp Casserole and Grilled Veggie Skewers and Pan Seared Tuna. The atmosphere is warm and dimly lit, the music is authentic Turkish (and live!), and the whole gorgeous setting is inside an old garage – they keep the front garage door open so you get a nice breeze and a nice view. Very lovely. Very romantic. A nice place for a dinner date and some great food. I’ll definitely be back for some of those Grilled Turkish Meatballs and fresh made Tzatziki!

Check out Antique Garage online

da Mikele, TriBeCa

7. da Mikele, Tribeca

I stopped in here the other day for a quick lunch at the bar and for the life of me couldn’t decide what to order. Not that that’s a bad thing – just too many damn good choices on the menu! da Mikele is owned by Michele Iuliano, owner of Luzzo’s in the East Village, and Ovest Pizzoteca in Chelsea. Their menu is Neopolitan-inspired and the best thing to try is one of their oven fired pizzas. Old Fashioned Square pizza, Cone Shaped Pizza, Oven baked Neapolitan pizza, homemade Focaccia bread pizza..you name it, they got it. And they got it good. I had one of their “pizzettes” which is a thin crust oblong shaped pizza that was topped with Spicy Sausage, Broccoli Rabe and Mozzarella – just enough for lunch and it came with a mixed greens salad. The crust is perfectly cooked, crunchy on the outside and chewy with lots of gooey melted cheese – delicious! They have a nice selection of Antipasti – the Polpette (meatballs in tomato sauce) are really good with a side of crusty bread and their Italian soups are delicious too. I haven’t tried the Pasta dishes yet, but they look amazing (yes, I was eyeing the Pesto Shrimp Risotto on the plate next to me) and are on the list for my next visit (which will be very soon!). Check it out.

275 Church Street, New York NY 10013 | 212.925.8800

Check out da Mikele online

Kelley + Ping, Soho

8. Kelley + Ping, Soho

I stumbled across this cool Asian noodle shop one night when I was strolling through Soho after work and felt like having an appetizer and a drink, and that I did. I sat down at their cozy bar in the front and ordered a Ginger infused Vodka drink that was cool and fresh and spicy, topped with some fresh mint. While I was looking at the menu, the bartender put out these amazingly addictive asian spiced nuts in front of me – in a cute bamboo basket with a cover! I think there were cashews, wasabi peas and some crunchy coated spicy peanuts in there – not sure but I think I ate at least two baskets of these before I actually ordered something off the menu. So I ordered some of the Thai Chicken Satay with Peanut Sauce which came with another clear sweet and spicy dressing with peppers in it. Pretty darn good! I’ve only actually eaten here one other time and had the traditional Pad Thai but they have tons of other interesting noodle dishes and Asian dishes including Vietnamese style on the menu that I’d try next time around. Nice atmosphere, good service, and oh, did I mention the asian spiced nuts? It’s worth a visit just for those lovely things and a house infused vodka.

127 Greene St. Soho NY 10012 | 212.228.1212

Check out Kelley + Ping online

The Lot, High Line

9. The Lot, High Line Park NYC

Situated at the base of the entrance of High Line Park at W. 30th St and 10th Ave, The Lot is really just that – a (parking) lot with free events, an outdoor bar, picnic tables and umbrellas all inside a circle of cool food trucks. But these aren’t just any food trucks, we’re talking awesome coffee and ice cream bar Van Leeuwen, Korilla BBQ, The Taco Truck, and an outdoor bar by Colicchio & Sons with craft beers on tap. After some good grub and a beverage, you can hike up the stairs to the gorgeous High Line park situated on an old railroad line that spans from W. 30th Street all the way down to Greenwich Street in the Meatpacking District. If you haven’t checked out this beauty, you must, must do so. Being up so high is a breath of fresh air from being in this crowded city and the views are absolutely amazing to boot. Gardens, sculptures, art, and really cool buildings along the way. When you’re done, stop at The Porch on W. 15th Street for a great sammie and fresh fruit from The Green Table located in Chelsea Market. Oh, and make sure to get an artisan fruit ice pop or shaved ice from People’s Pops on the way out for dessert!

Check out the Lot and the High Line online

Papatzul, Soho

10. Papatzul, Soho

OK. Last but not least. Papatzul. Set in lower Soho on Grand Street, this is one of my new favorite spots. Good Mexican food is sometimes hard to find in New York (at least compared to L.A. or Texas) or you have to go to an overpriced chain for some decent guacamole and enchiladas AND pay an arm and a leg for it. Papatzul is first of all charming with its creative and colorful signage outside. The interior is just as colorful and buzzing with energy when you walk in.

The chips are deliciously homemade and the salsa is super fresh (and no they aren’t free with your meal, but worth the $5 for some of the best authentic salsa you’ll have in NYC). Since I went for lunch, I ordered the Braised Chipotle and Oregano Beef soft Taquitos, topped with Queso Fresco, Chipotle Salsa and Crema – d.e.l.i.c.i.o.u.s. – and a perfect size for lunch (didn’t even need the chips but they were worth it!)

Papatzul is actually a term used for special food that the Aztecs made for their Spanish conquerors (who they thought were the Gods). Special food you’ll find here indeed, with a menu created by Chef Thierry Amezcua, a native of Coyoacan, a small borough of Mexico City. The atmosphere is fun and lively and the food is fresh, authentic and very special.

55 Grand Street, New York, NY 10013 | 212.274.8225

Check out Papatzul online

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