Archive for the ‘ingestibles’ Category
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Tuesday, September 7th, 2010
My mother passed away when I was only 12 years old and she was only 47. She was more of a ball buster than a ballabusta. Needless to say there weren’t many recipes passed down from generation to generation, there wasn’t any time or she might have.
I like to cook, and my family likes to eat, and they appreciate my cooking most of the time. I always look for inspiration when cooking. This weeks inspiration…The Jewish holidays. Nothing says Rosh Hashanah and Yom Kippor than kugel.
Kugel, which means “ball” in German, originally referred to balls of noodle dough encased around fruity filling and steamed in covered pots. Kugels evolved over time into baked casserole dishes. Today there are recipes for both sweet kugels (generally dairy) and savory kugels (usually pareve).
My girlfriend Gayle is very fortunate to have her mother come up from Florida and cook for her and her extended family. For days she cooks, preparing the perfect holiday meal. In a panic, I called her for some of her recipes which she lovingly wrote out be hand. I will save these for the rest of my life.
I made the noodle kugel and received a standing ovation.
Ingredients
1. 1lb medium egg noodles
2. 1 cup sugar
3. 1 1/2 sticks of margarine melted
4. 2cups Apricot Nectar (juice aisle)
5. 2 cups Coffee Rich-(in freezer) I used heavy cream
6. 6 eggs lightly beaten
7 . 11×13 pan -sprayed with Pam ( I used one than you can throw away)
Topping
8. Melt 1 1/2 sicks margarine
9. 1/2 cup sugar
10. 1 2/3 cups graham cracker crumbs (baking aisle)
11. 2 tsp cinnamon (sprinkle on top)
Procedures
1. Boil noodles al dente (drain)
2. Add ingredients 2-6
Pour in pan and bake for 30 minutes at 375 degrees
3 While cooking mix topping together
4. After 30 minutes lower temp to 350
5. Put topping on kugel
6. sprinkle with 2 teaspoons of cinnamon
7. put back in the oven for 30-40 minutes
8. cool for at least 4-5 hours.
I served it warm.
I also reheated the leftovers in the microwave the next morning and had it with my coffee.
Maybe, I should just move my treadmill into the kitchen.
Tags: Casserole, cooking, Fruit and Vegetable, Home, Jewish holiday, kugel, noodle kugel.kugel, Rosh HaShana, Rosh Hashanah, Sugar
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Monday, September 6th, 2010
My fellow Westchester blogger Culture Mom posted this recipe on her blog. It sounded so delicious, that I asked her if I could share it with my readers. I can’t believe its Rosh Hashanah already. Where did the sunmer go?
A good friend introduced me to this Rosh Hashanah Fesenjan Persian Chicken with Pomegranate Walnut Sauce recipe a few years ago, and it’s been a New Year staple of mine ever since. To say that it tastes divine is an understatement. As a matter of fact, my book club has me to bring it to our annual holiday party every year. They think I am an outstanding cook. Little do they know that this is one of the only dishes I make really well.
You don’t use real pomegranates in the recipe, rather you use pomegranate molasses. This isn’t as hard to find as it sounds. You might find it at your local Kosher shop. I choose to drive to a wonderful Middle Eastern shop in White Plans called Yaranush (322 Central Avenue) so I can pick up other goodies like Israeli spices, tea, rice and other delicacies that I can’t get anywhere else. I always look forward to the trip. Everything else in the recipe is straight forward and it’s very easy to make.
The recipe feeds about 6-8 people. I usually double it and freeze what we don’t eat. It’s good to have on hand for other occasions.
All you need is:
2-1/2 cups of walnuts
2 large onions minced
1/4 cup oil
5 lbs. of chicken pieces
1/2 tsp. cinnamon
1/4 tsp. fresh black pepper
2 tsp. salt
1/2 can of tomato sauce (2-3 tbs.)
2 tbs. fresh lemon juice
4 tbs. sugar
2-1/2 cups of water
1/3 cup pomegranate molasses/paste.
Directions:
Skin and bake the chicken pieces for 45 minutes at 350 degrees.
To make the sauce (which can be made the day before or the day of), grind the walnuts in a cuisinart until very fine. Then roast them in an iron skillet, stirring constantly. When the nuts turn brown and give off a nice smell, dump them in a bowl.
Cut the onions very fine. Saute them in oil over medium heat until they are clear (not brown). Use a large, heavy pot.
When the onions are cooked, add everything else to the pot, except the chicken.
Cook this for an hour or so over low heat.
Then add the chicken and cook it until you serve it (can’t be cooked too long). Stir in occasionally so that it doesn’t burn.
Serve with Persian or White rice.
Tags: culture mom, holly fink, Rosh Hashanah, yaranush
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Thursday, September 2nd, 2010
Hurricane
Pat O’Brien’s 
famous French Quarter bar in New Orleans gave birth to this libation, which became so popular that a special glass was created to contain it
oz. (2 Tbsp.) light rum
oz. (2 Tbsp.) dark rum
oz. (1 Tbsp.) passion-fruit juice
oz. (1 Tbsp.) fresh lime juice
Shake ingredients with cracked ice; strain into chilled cocktail glass or into a hurricane glass over ice.
–Variation: Add 1 oz. (2 Tbsp.) unsweetened pineapple juice.
Tags: Cocktail, Cook, Home, hurricane, Juice, Lime juice, New Orleans, Passiflora edulis, Pineapple
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Tuesday, August 31st, 2010
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Tags: klobe card
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Sunday, August 22nd, 2010
I saw this in Hamptons Magazine, it looked so delicious I just had to share.
4 heirloom tomatoes 1 pint grape tomatoes 3 tbsp. basil, sliced 4 tbsp. whole-milk Italian ricotta cheese 1/4 cup simple vinaigrette 4 orange wedges 4 lemon wedges Sea salt, to taste
Rinse the heirloom tomatoes and cut each into eight wedges. Wash the grape tomatoes and cut them in half. Make sure the basil is clean of any sand or dirt, roll a few leaves together and slice. In a large mixing bowl, combine the tomatoes, basil and vinaigrette; season with salt to taste. Arrange the tomatoes over four plates, then squeeze one lemon and one orange wedge over the top of each salad. Finish with one tablespoon of the ricotta per salad; add sea salt as desired.
Tags: heirloom tomato salad
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Saturday, August 21st, 2010
There is a life style that some of us crazy, busy, working people still crave on our weekends. A quiet, on the DL, what I like to call 5 Star rugged, kind of place. Welcome to Montauk. Yes it’s far and yes its ok if you don’t want to travel “out there.” We aren’t looking for lots of cars, or stores, or traffic or dressing up to run to Citarella’s. We have 25-year old Land Cruisers (although the Jags, Porsches and Mercedes seem to be multiplying) and a Volkswagen bus or two, pink taxis and our pharmacy is more like a 5 and dime than the first floor of Saks. Montauk has been labeled “ The end “ but I seem to prefer “ The beginning “.
So if you want to check it out, here are a few great places but please, calm down before you travel east of Hither Hills, Montauk is a mind-set and it is chill.
Start your day at the Montauk Bake shop (rivals any bakery in the city), just sit and watch as the people walk by- some just waking up and some just coming off the beach after a long night. If you are looking for what is making Montauk explode there is no better place to start then Joni’s where the breakfast / lunch is second to none, all healthy and on any given day you will be sitting next to Julianne Moore and Paul Simon.
After consuming your breakfast its time for the beach and here is where the town starts to shine since getting to the beach and parking is so easy (other then Ditch Plains where they are still handing out $125.00 parking tickets – Insiders tip: if you want to spend the day at ditch and watch the surfers see the manager at the East Deck motel and she will gladly take $15.00 from you and let you park there). Every other beach is easy access on and off- not a hassle to be had.
So you have chilled on the beach and now you are wondering where you are going for dinner. This is not the town your parents remember anymore. Montauk has now become the new “ it “ place for foodies with a wide variety of new owners (mostly the boys from the Meatpacking district) and new restaurants that are starting to draw a lot of praise and attention. Below are just some of the spots that are changing the Montauk landscape.
Best Sunset spots:
Navy Beach: for hanging, laying on big beds and martinis (stay for dinner at the bar and have the Wedge salad, a burger (the burger is fantastic) and parmesan fries). This is best shared by two. And make sure you get there early since it is quite the happening place.
Duryea’s: for steamers and lobster (BYOB and openers) and an amazing view of the bay.
The Inlet by the airport (yes, Montauk does have an airport) roof deck with views of the Water and Gosman’s. Sushi is just ok but it’s all about the cocktails.
East by Northeast: good for drinks and apps only and a fantastic view of the water
Dinner: There are so many amazing restaurants with such a variety of things to eat its difficult to explain but here goes…
Dave’s Grill: the mussels are off the chain. Everything there is good but expensive. It’s a great night out and you’ll pay for it. (Reservations can be tricky since they are on a same day basis)
South Edison: Fun mix menu. The spicy tuna chulupa is a must have and the corn soup presentation is like nothing I’ve ever seen. The menu is eclectic and the chef is a young guy from NYC that has had experience in some good places and it tastes it. Home made sorbet including fresh peach and ginger (a personal favorite). Sit family style without reservations, meet great people and get ready to talk loud!
Harvest: Single best, roasted chicken I’ve ever had. It is just perfection with garlic mashed potatoes and veggies. It’s a pretty restaurant, very comfortable warm friendly people and family style dining to boot
Clam and Chowder house: This is as local as it gets but some people will tell you that the sushi (right off the boat) is as good as any they have had and the food is outstanding. The bar scene is fun with great views of the marina. If your stress level here is still high it could be time for a major life-change.
The Hideaway: Not easy to find but people swear the best fish tacos on the planet and well worth the trip just for the scene itself and when there is a full moon out against the water its amazing.
Night Life:
Sole East: Early hangout (pre dinner) stay for dinner, restaurant is beautiful, limited menu all fresh for the day food (a very South beach kind of mood has taken over Sole East with the kids from the city laying on the day beds and on Saturday nights around 7:30 you can hear Rufus Wainright, Pete Yorn and Norah Jones just playing free shows there unannounced all sponsored by Bing with free cocktails)
Surf Lodge: late night, dancing, live music, fire pit, young crowd (place gets unbelievably crowded so get there early and hang out on the deck with everybody overlooking the bay and take the whole scene in)
Memory Motel (The place the Rolling Stones made famous) Late, late night, who knows…
Nicks on the beach: shorts and flip-flops required. On the beach, bring a sweatshirt and just listen to the live music and the kick back atmosphere.
Montauk Yacht Club: weekends at the Yacht club have become quite the scene with live music on Saturday afternoons and a really good lunch menu. Dinner at the new Robin Haas restaurant and the late night gatherings there have even made page 6 on a number of occasions.
For those of you who aren’t into the beach during the day there are a lot of other things to do around town. Rent bikes, head out to the lighthouse loop. So amazing and beautiful.
Ride horses on the beach from Deep Hollow Stables, hike the cliffs at Shadmoor State park. Hula-hoop at Love Yoga (quite the workout) next to Joni’s. Buy fresh local produce, olive oil and bread on Thursdays in the town circle by the gazebo. Buy a CD at the Bakery of the boys that work there (its pretty good actually).
Most of all remember this is NOT THE HAMPTON’S. Please be chill, be respectful, be quiet, no need for your Porsche or Bentley, leave the Jimmy Choo’s back in East Hampton and slip on your Havaiana’s.
Thanks Steven Pfeffer who I like to call Mr. Montauk for this guest post.
Tags: deep hollow ranch, duryea's, HITHER hills, Montauk, montauk yacht club, navy beach, nicks montauk, sole east, steve pfeffer, surf lodge, the hideaway
Posted in Music, ingestibles, travel | 1 Comment »
Monday, August 16th, 2010
 Easy, Breezy Summer Dayz…It’s hot and humid and we all need some quick cool relief. Try our simple, sweet and refreshing 30 second TREAT! Our Watermelon Slushy will make you smile, and say “ahhh”. It’s a great drink to present to your family or guests at summer gatherings…and they won’t believe it’s healthy!
Ingredients: -Watermelon -Lemon Juice -Ice
(To sweeten; add Stevia or Maple Syrup to taste.)
Directions:
Blend the above ingredients to desired slushy consistency.
(For more intense flavor, freeze watermelon chucks and follow the above, without adding ice)
Cheers! As seen in Natural Awakenings Magazine
Health Coaches – Specializing in Natural Weight Loss
914-232-0991
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Tags: Eve Fogler, Gayle Morris, Watermelon Slushy
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Sunday, August 15th, 2010
Last night I went to
Terra Sole Cheese WineBar Ristorante in Ridgefield Connecticut. They had my grilled romaine salad on the menu. Of course, my version is better and it is soooo easy to make. My dinner companions insisted that I repost my recipe as they lamented over misssing the Food Network on cable.
My friend Ilyse shared this recipe with me. She is right. It is absolutely delicious and so easy to make.
Cut whole romaine heart in half.
Rinse off but keep in tack.
Drizzle some olive oil or a vinaigrette dressing of choice on top with some Italian seasoning ground on top
Spay grill with grilling spray (PAM) so that lettuce does not stick to grill
Grill for 2 minutes on each side.
It will burn if you do not stay with it.
Use a peeler to peel long slices of fresh Parmesan cheese.
Put on top of the lettuce on plate
.Each person should get a whole half, therefore 1 heart is for 2 people.
I find that I can easily eat the whole heart myself.
Absolutely delicious!!!!!
Tags: GRILLLED ROMAINE
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Wednesday, August 4th, 2010
While sailing last week on Sea Dream Yacht Club from Istanbul to Athens , I attended a tea tasting. Surprisingly, it was extremely well attended, and now I know why.
Tea—the healthiest beverage on earth.
People have been exploring tea’s benefits 5000 years. Mental alertness, protection against disease, or renewal of spirit. there are so many reasons to drink tea.
It just depends on the processing. Tea is the second most consumed beverage worldwide playing second fiddle to water.
It is rich it antioxidants , can shield our immune systems, stop infection and even help us shed some pounds.
Of course , what would make tea taste better. How about Coco Truffle Scones made with Coco Truffle loose tea.
3 cups unbleached all purpose flour
2 tablespoons baking powder
6 tablespoons cold butter, cut into small pieces
6tablespoons sugar
1/2 golden raisins
1cup milk
3 tablespoons Coco Truffle loose tea
Preheat oven to 400 degrees. Warm milk on Stove and add Coco Truffle tea in an infuser, let steep about 5 minutes, set aside. In a medium bowl, stir the flour and baking powder together until well blended. Using a pastry cutter, 2 knives, or your fingers, cut or rub the butter in until the mixture resembles coarse crumbs. Stir in the sugar and raisins and mix well. Quickly stir in the m ilk to make a firm dough. Turn the dough out onto a floured work surface and knead lightly until smooth . Roll out to a 3/8 in thickness and cut into 2-on rounds with a pastry cutter. Place the scones 1 inch apart on a parchment -lined or greased baking sheet, brush with a little milk, and bake or 15-20 minutes, or lightly golden . Let cool slightly on a wire rack. Serve Warm.
Tags: sea dream yach club, tera. tea forte
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