Posted in October 2011 …

Oct 23 2011
4 Comments
I COOK

“It’s a family affair” – Bowtie Pasta & Tuna Salad

Family get togethers are usually in my opinion divided into two categories. 1- the dreaded family talk ; 2 – the obligatory family visit. It’s usually a time when feelings fester on the surface, sibling rivalry sometimes rears it’s ugly head but all in all, it’s always a jolly good time for all.

We cook and fight together; a sort of ode to the family dynamic with a hint of dysfunction now and then. One thing that does bind us is food, lots of it.

My sister Lynnes’ Bowtie Pasta and Tuna recipe is simple, refreshing and you can whip it up in less than 30 minutes. She originally adapted the recipe from allrecipes.com. Her recipe is tart, sweet and low in calorie. I love my sister Lynne and her pasta salad too!

Ingredients

  • I box of Bowtie pasta
  • 1 red onion diced
  • 3 stalks of celery
  • 2 cups of black olives
  • 2 cups of tuna (canned or jarred varietes will do)
  • Tablespoon of olive oil
  • 1/2 teaspoon of sherry vinegar
  • 2 tablespoon of mayonnaise
  • Salt and pepper to taste

Get cooking!
Total Cooking time (15 minutes) Serves 4 

  • Boil bowtie pasta as per instructions on the box
  • Sautee onions and celery in olive oil for about 3 to 5 minutes until transparent
  • Drain canned tuna and add vinegar, let it sit for about 5 minutes
  • Section olives in half if they are whole
  • After pasta is cooked, drain and add mayonnaise
  • Add, salt and pepper, olives
  • Mix it all together, red onions going in last minute.
  • Refrigerate for about an hour or more allowing flavours to incooperate.
  • Serve cool or at room temperature and garnish with parsley ;)

Happy eating ya’ll! This is one of many family staple recipes I will feature on the blog. Enjoy, feedback appreciated ;)

Tagged , , , , , , , ,
Oct 19 2011
6 Comments
FOOD FESTIVALS

“Food of the Gods – Chocolate!” (Lifestyle Wine Seminars hosted by FOOD & WINE)

Wooden barrels adorned the back of the Astor Center room where the seminar was being held. 6 glasses of wine and 6 pieces of chocolate embossed with the word Godiva laid pristine on white plates and tables draped in linen cloth.

The “Dive into Godiva with Anthony Giglio and David Funaro” seminar during the New York Food and Wine Festival explored the exquisite marriage of chocolate and wine. Sharing the stage were speakers Anthony Giglio, the renowned sommelier, and David Funaro, Godiva’s head chocolatier since 2007.

Like most people, I normally pair wine with cheese, olives and the like, so the very notion of pairing wine with chocolate came as a revelation.

Dive into Godiva with Anthony Giglio and David Funaro (October 1st 2011)

Of the various Godiva chocolates we sampled, the two that I found best suited to the task were the least sweet, being Dark Chocolate with Sea Salt paired here with Sandeman Madiera; once it melted in your mouth, the sea salt combined with the madeira made it dissolve with a slight tart taste to it.  The Milk Chocolate with Salted Caramel, which paired  with the Lomabardo Sweet Marsala wine from Sicily had a hinted taste of raisins which disappeared and washed off the chocolate leaving a nutty, almond flavour; the initiial sweetness of the wine slowly became drier.

The Madeira paired well with the milk chocolate fruit fusion, the earthy tone of the wine gave the bits of fruit chips in the chocolate a wonderful crisp elegant taste that at the end left a distinct finish. I learned that the stringent bitter taste of the Ferrari Cabarnet Sauvignon 2008, from Sonoma County in California, was best suited for a meal as opposed to chocolate.

David Funaro & Anthony Giglio

Mr.Giglio was keen to point out that wine must be tasted using all the 5 senses, this enhances the wine tasting experience. The Q&A that followed regarding taste and smell was informative. Mr. Funaro further explained that when cooking caramel as an ingredient, the longer you cook it the less sweet it is. This was in response to a question based on the distinct taste of the Milk Chocolate and Salted Caramel Godiva chocolate.

Two greats wowed and amazed all who were present. I look forward to the next Seminar with Mr.Gigilio and Mr.Funaro. Both exceptional connoisseurs in their field and quite entertaining.
How delightful it was to leave with a nice buzz, a goody bag of all the varieties of chocolate we tasted and the current issue of Food and Wine Magazine. A good time was had ;) .

Tagged , , , , , ,
Oct 13 2011
7 Comments
I COOK

“GONE FISHING” – CRISP SEARED ALASKAN KING SALMON

Being a city girl, never has it crossed my mind (or ever will) to go fishing. Hence my appreciation and respect for fishermen and fish mongers who do what they do and provide city slickers like myself with fish like the one pictured below.  There it was, Alaska King Salmon sitting on a bed of ice, eager to sizzle on my pan. It’s known for its rich flavour, texture and I had to have it! I prefer the clean eating method (avoiding man made or processed food products) which is what this recipe utilises. Feedback welcome ;)

CRISP LEMON KING SALMON (serves 2)

           Ingredients:

  • 1 lb King Salmon
  • 1 tablespoon of Lemon
  • Salt and pepper to taste
        Get Cooking!
  • Pat skin side dry and add salt and pepper
  • Turn and gently squeeze a Tbs of lemon juice over the flesh, add salt and pepper ( let sit for 20 minutes)
  • Heat pan with  olive oil until hot and add fish searing skin side down for approximately 3 to 5 minutes
  • Turn once you have determined the skin is crisp and cook flesh side down for 2 to 3 minutes.
  • Ready to serve !

It’s imporatant to note that the Salmon is actually the last thing to be cooked. After you season it and let it marinate for a few minutes you can begin preparing the vegetables.

OVEN BROILED CORN & SAUTEED KALE WITH RED PEPPER

       Ingredients:

  • 2 cups Kale
  • 2 ears of corn
  • 2 cups red pepper
  • Salt and pepper to taste
  • 1 Tbs of Olive Oil
  • Clove of garlic (if desired)

    Get Cooking!
  • Broil the corn for about 10 minutes, turning them after the first 5 minutes.
  • Once ready using a knife cut of the corn from the cobb and set aside
  • Heat pan with  olive oil until hot, add kale and red pepper
  • Stir for 5 minutes, turn off heat and add corn.

Perfect, simple, clean and sinfully delicious ;) More info about clean eating can be found here.

Oct 12 2011
Leave a comment
I COOK

“Rainbow in a bowl” – Granola Fruit Salad

My quest to create decadent but healthy treats continues with this Granola & Fruit Salad recipe, a perfect combination of sweet and healthy.

  1. Fruits are high in Vitamins and anti-oxidants that help build your immune system.
  2. Chocolate containing over 70% cocoa is good for you, it lowers blood pressure and cholesterol.
  3. Granola is low in cholesterol and sodium and is a good source of fiber.

So this dessert wins the trifecta. :)

Ingredients

The list is endless, more information about the fruit you consume and their benefits can be found here.

This yummy bowl of goodness serves 2.

             Ingredients

  • 2 bananas
  • 8 strawberries
  • 1/2 cup blue berries
  • Juice of 1/2 an orange
  • 1/2 teaspoon of honey
  • Godiva Dark Chocolate with almonds (or any other dark chocolate) 4 pieces
  • Nature Valley Oats and Honey granola bar

    Directions

  • Wash all fruit in cold water, except bananas.
  • Dice all fruit and mix in a bowl.
  • Squeeze juice of half an orange and honey into the bowl and mix.
  • Break up chocolate into pieces inside the bowl and top off with crumbled granola.
Simple, perfectly good for you ! It takes less than 5 minutes to prepare and you can use any fruit in season not just those mentioned above.
Tagged , , , , , , , , ,
Oct 09 2011
4 Comments
OMELETS

“THE BROKE-LI OMELET” – BROCCOLI AND GOUDA

In the mood for a champagne breakfast, but on a beer budget? Here’s a recipe that will satisfy your gourmet urge without breaking the bank.

It requires only three ingredients and takes around 5 minutes to prepare, so it’s economical in every way.

As a child, I always thought broccoli florets were the baby children of tall trees. My mum used to tell me, “If you eat your broccoli, you’ll be as tall as a tree!” Highly effective (no pun intended), given that I was a foot shorter than anyone in my class. Sadly, I’ve since learned that broccoli does not make you taller (I remain vertically challenged), but it is high in vitamin C and fiber, so who’s complaining.

Any feedback on this or any other recipe featured on my blog is highly appreciated. After all, my kitchen’s your kitchen – virtually that is.

Ingredients

Ingredients (this recipe serves one)

  • 2 eggs
  • Teaspoon of low fat milk
  • Pinch of red pepper
  • Pinch of salt
  • 1 cup of broccoli
  • Tablespoon of grated gouda cheese (best to use any cheese that melts well)
  • Beat the eggs with the red pepper flakes, salt and milk, set aside.
  • Heat pan with about 1/2 teaspoon of olive oil, coat all sides.
  • When oil is hot, pour egg mixture into pan and let it set for about a minute,
  • Use a spatula to lift the edges of the omelet, and tilt pan to allow the eggs to flow underneath
  • Repeat this around the egg, until their is no egg liquid left.
  • Place broccoli and cheese on one half of the omelet
  • Gently flip the empty side over the filled part
  • Cover and let sit for about 3 mnutes, allowing cheese to melt.

    The Broke-Li Omelet

Serve with oven crisp bacon, toast or whatever you prefer. Enjoy Kids!
Tagged , , , , ,
Oct 06 2011
Leave a comment
FOOD FESTIVALS

” PERFECT MATCH: FOOD & FILM! ”

Those with epicurean interests and a love of the silver screen will meet in Tribeca from October 13th to 16th for four days of heaven for the gastronomic cinephile. The Food Film Fest, which benefits the Food Bank of NYC, is in its 5th year and continues to grow in scale and popularity.

George Motz, the festival’s director and an award-winning documentary maker, and co-creator Harry Hawk, have crafted a must-attend event for those whose appreciation of food extends beyond the taste-buds into the realm of the moving image. Sure beats sitting at the multiplex with stale popcorn.

Films about food are screened for festival-goers who then get to eat what they see in the film. The Food Film Festival in 2009 featured Ron Mann’s film “Know Your Mushrooms”, which was followed by a decadent 10-course mushroom tasting menu.

What sets the NYC Food Film Festival apart from the rest is its competitive angle. Films are judged by members of NYC’s food and film communities, with one being awarded the Audience Choice Award. Attendees see a great film, eat, judge, and then talk about it for the rest of the year until the next Festival rears its head.

It’s not too late to snag tickets to events such as “The Food Porn Party” and “Cheers to Burgers & Beer,” among others. Get them before they sell out, and they will! Food Film Fest

Tagged ,
Oct 06 2011
8 Comments
I COOK

“LATE NIGHT KITCHEN ROAMING” (BROILED FLOUNDER FILLET)

Last night was a late one for me. Arrived home at 10PM, hungry and cold. I wanted two things, Thai food and an Aperol spritz. It was too late to order in but I did have beautiful flounder fillets I’d bought the previous day chilling in my fridge. As lazy as I was feeling, I got up and decided I was going to prepare a healthy, albeit late dinner for the boyfriend and I.

Running low on vegetables, I had just enough for two: 2 cups of brussel sprouts, a cup of cherry tomatoes and 4 flounder fillets. The leftover flounder would be a nice lunch the following day. The meal was quick and easy to prepare. The brussel sprouts can be substitued with kale, broccoli, spinach or any other green vegetables.

INGREDIENTS

 Sauteed Brussel Sprouts Ingredients

  • 1/2 an onion ( sweet onion)
  • Pinch or two of sea salt
  • Dash of black pepper
  • Teaspoon of Sriracha chili sauce
  • Tablespoon of olive oil

FLOUNDER FILLETS

Marinade for the Flounder Fillets (4 pieces that serves 4)
  • Juice of 1/2 an orange
  • 2 tablespoons of 2% milk (any milk will do)
  • Salt and Pepper
  • 1/2 a teaspoon of butter (applied when cooking)
  • 1/2 teaspoon of olive oil (applied when cooking)

Get Cooking! :)

Sauteed Brussel Sprouts:

  • Sauté  onions in olive oil until transparent and brown. Add brussel sprouts and tomatoes, cook on high heat for about 5 minutes, turning every minute or so.
  • Add Sriracha chili, salt and pepper and let it cook for another 3 to 4 minutes turning occassionally.
  • Turn off heat, keep covered and on to the flounder!


Broiled Flounder Fillets:

  • The flounder will have marinated in the time the brussel sprouts were cooked which is approximately 15 minutes. For more intense flavour let it marinate for about half an hour. Flounder is a porous fish, soaks up juices for added taste and flakiness!
  • Place fish with its marinade, in an olive oil coated dish, I prefer disposable foil paper. Drizzle about 1/2 of a teaspoon of oil on the fish.
  • Rememeber that butter! This is where it comes in handy and is great for caramelization. Section the butter according to the number of fillets you have, top on each fillet, right in the middle.
  • Your broiler should be hot and ready to sizzle the fillets ;) After 2 minutes, spread the melted butter on each fillet and shove it back in for another 3 minutes. Fillets do not take long to cook.
    In the end, I didn’t get the Thai food, I did have my aperol spritz and an amazing laid back evening, watching bad TV and my broiled Flounder nestled in my satisfied belly.
Tagged , , , , , ,
Oct 05 2011
5 Comments
FOOD FESTIVALS

MEAT PACKING UNCORKED: “This ain’t no yellow brick road!”

1. 5 Ninth – Flatbread with Oxtail Ragu, 2. The Diner – Goat Cheese with radish, 3. Corsino – Crostini with a tomato relish, 4. Asellina – Basil Panna cotta with tomato confenttura & candied pine nuts.

Glad I wore sneakers instead of heels to the Meat Packing Uncorked event on Friday night September 30th. Kids, it felt like I was in one of those potato sack contests trying to get to the finish line before everyone else. Picked up my media passes and tried to navigate the serpentine map provided. Starting off, I needed a glass of wine – badly!!

The boutiques – Elizabeth Charles, Scoop, Diane Von Furstenberg – served wine, (hoping we would spend some dough) provided by W.J. Deutsch & Sons, Ltd. For those prices, I am mighty glad wine was there to comfort me, tear inducing prices kids! Waited in line for the itty bitty samples (leaving much to be desired). The images above are examples some of the food we sampled with other festival-goers. Some were good, others questionable, namely STK’s morbidly raw Grilled Shrimp Skewers. It took 3 glasses of red wine to wash that raw, unappealing taste from my mouth.

The line at Fatty Crab was deathly long, though by the time I got to the front I thought I’d be saying my last rites. Fortunately, 10 minutes of waiting went by quickly while people-watching. Their Grilled Chicken Wings with Cincalok and palm sugar were disappointingly cold and bland. Oh well.

Best of the Meat Packing Uncorked participating restaurants was Aselinas’ Basil Panna Cotta and 5 -Ninths’ Flatbread with Oxtail Ragu and the Cooking Channels Frozen Treat Trucks’ L’Arte del Gelato. Boy, I could eat that for days!!! Go broke but still, very much worth it! All in all, I give the whole event a B+.

Three hours later, stomach full, a little drunk, thank God for sneakers. My feet felt like I had been in a marathon. Looking forward to doing this again next year, until then kids, I bid you adieu!

Oct 03 2011
4 Comments
FOOD FESTIVALS

THE INSOMNIAC AT THE MEDIA BRUNCH FOR NYFWF AT THE DREAM DOWNTOWN

Hopped into a cab at 10AM, hoping to make it in time to the Food Network Wine and Food Festival Media Brunch. My eyes were bloodshot having had no sleep the night before. I was afraid I would miss my train at 5.30AM from Washington, D.C. to New York and decided to stay up all night to ensure that didn’t happen – bad idea! I wanted to curl up with a Star Trek Movie on my laptop and drift off to sleep. Despite my exhaustion, I was not going to miss the opportunity to interact with other media personalities at the festival and of course, EAT.

Made my way through the throngs of people listening to Lee Shrager (founder of the festival) welcome the media, I eyed the pecan brownie with a ferocity that can only be attributed to extreme sleep deprivation. After introductions were made and the usual exchange of business cards, I made a bee line for the food. Bangers and Mash brought me back to life, hot piping coffee jolted me up and the Murrays’ cheese and speciality honey sitting comfortably on my toast made me sigh with pleasure and gratitude.

Assorted food at the Media Brunch - Dream Downtown

With good friend Susana Llanio and the delectable sweet indulgence.

Ideally I would have been happy to toast the fine morning with a glass of  mimosa but decided against it. In retrospect the media brunch was just what I needed to prepare me for the next three days of events that were sure to deprive me of sleep yet again. Needless to say, I would do it all over again if I could and this time, catch a nap.

Oct 03 2011
1 Comment
FOOD FESTIVALS

“TO EAT OR NOT TO EAT?” Hospitality Suite

It all began with an application I sent on September 2nd 2011, to participate in the press coverage for the Food Network Wine and Food Festival In New York City. Having called New York home for the past 10 years I thought – why the hell not! If I don’t get accepted, I can always say I tried. Well folks, two weeks later and here I am. Seeing chefs and personalities in the food industry I would have never dreamed of meeting, at least not in this lifetime. On Saturday, I spotted Jacques Pépin and Alton Brown (wearing a brown suit – go figure!) at the hospitality suite and froze in place. Perfect opportunity to chat with these two icons but I didn’t want to seem like a groupie (of course now I am regretting that decision).

Food Network Wine and Food Festival media passes 2011

As a food blogger, I was thoroughly impressed by the food offered at the hospitality lounge for the media. Michelle Minyard, the suite Manager was charming, kind and attentive. I made great use of the Hospitality Suite during my coverage of the NYCFWF for the  blog.

The food was sublime, catered by the Festivals’ official caterers Great Performances, chocolate treats by Godiva and delectable cupcakes by Sweet Treats and many  thanks to their sponsors Kohls. Who doesn’t want a glass of champagne, wine or beer while relaxing? I know for certain that was a great pick me up after the morning fuss of running around to the various venues for the tasting events provided by Southern Wine and Spirits of New York.

Kitchenware provided by KOHL'S

Michelle Minyard Hospitality Suite Manager

Charred Steak Strips and Sauteed Green beans with Portabello Mushrooms

In the coming week, I will have a post dedicated to each event that I attended and the impact or lack thereof of the food samples that were on hand. If you didn’t attend this years Food Festival, it would be criminal of you not to do so next year. All proceeds from the event go to the Food Bank For New York City and Share Our Strength and aid in curbing hunger throughout the five boroughs.

Follow

Get every new post delivered to your Inbox.

Join 170 other followers