Not-So-Traditional Irish Soda Bread

NOT-SO-TRADITIONAL IRISH SODA BREAD

I love indulging in a warm, baked-from-scratch loaf of bread. But let's be honest: making it at home can be a long (see: tedious) task what with the letting the yeast rise, punching down, rising again...but that's why the quick bread was invented! Quick breads are basically any breads that don't use yeast to rise - like banana bread. With St. Patty’s Day just around the corner, I thought a take on the traditional Irish soda bread would be fun.

Irish soda bread is usually made with a few simple ingredients: flour (wheat or white), baking soda, buttermilk and salt. Once you have those basics, you can expand with any seeds, citrus, dried fruits you want to create a not-so-traditional soda bread. This recipe is a slightly modified version of one from a great friend/chef, Tamsin Kelly, who makes this with her family for St. Patrick's Day. I love the combination of caraway seeds, orange zest, and dried currants in this recipe, but you can substitute however you like (raisins, fennel seeds, etc…)! Enjoy!

Yields (1) 9-inch cake tin

4 cups plus 3 - 4 tablespoons all purpose flour
3 tablespoons white sugar
¾ teaspoon salt
1 ½ teaspoons baking soda
½ stick unsalted butter, cold and cubed
1 ½ cups buttermilk*
1 large egg, beaten
1 cup dried currants
2 tablespoons caraway seeds
zest of 1 orange

Preheat the oven to 350º F.

To the bowl of food processor, add the 4 cups plus 3 tablespoons of flour, sugar, salt and baking soda. Pulse until mixed. Sprinkle the cold, cubed butter on top and pulse until the mixture resembles a coarse meal.

Whisk the buttermilk with the egg and slowly add to the flour mixture, pulsing until the dough forms. Pulse in the currants, caraway seeds and orange zest. If the dough is too sticky, add another tablespoon of flour. Do not overmix or it will toughen up! You just want the flour blended, and you are ready to go.

I like to cook mine in a greased cast iron skillet or you can use a greased, 9-inch round cake tin. Score an “X” in the dough (about 1/2” thick) and place in the middle of the oven for 60 minutes or until a toothpick comes out clean. Rotate the dough halfway through cooking. When done, transfer to a wire rack to cool.

Make sure to enjoy with a nice, rich, salty Irish butter!!

*I hardly ever buy buttermilk for a recipe since I always have milk, vinegar and lemon juice laying around. For every cup of milk, use 1 tablespoon distilled white vinegar or lemon juice. Just mix together and let sit for about 5 to 10 minutes. It will thicken slightly and look a bit curdled and then it's ready to go!

Spiced Ricotta Hotcakes with Pomegranate Molasses

SPICED RICOTTA HOTCAKES WITH POMEGRANATE MOLASSES

During the week for breakfast, if I'm being honest, I slurp down a protein shake before I run out the door. I know, I know - breakfast is the most important meal, but I just can't manage it. I think about food constantly - carefully planning for weeknight dinners, quick lunches and the perfect snacks. And, of course, then I go all out for big, family dinners, holidays, and....brunch!!

These hotcakes are my latest, favorite addition to the brunch arsenal, and are everything you could want in a pancake. Light, fluffy and almost custard-y from the ricotta, and with a spiced nuance from cinnamon, cardamom and (yes!) a touch of black pepper. They aren't too sweet, either, which, for me, is important when it comes to pancakes. Pomegranate molasses adds a tart counterbalance to the creaminess, not to mention a touch of fruity sweetness. Oh, and they could not be easier to make...Enjoy!

Yields 8 pancakes

1 cup flour

1 ½ tablespoons sugar

1 teaspoon baking powder

¾ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon salt

pinch finely ground black pepper

1 cup ricotta cheese*

2/3 cup milk

2 eggs, separated

½ teaspoon vanilla extract

butter for griddle

powdered sugar, for sprinkling

pomegranate molasses, for drizzling

In one bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, salt and pepper. In another, mix thoroughly the ricotta, milk, egg yolks and vanilla. Stir the dry ingredients into the wet until just combined.

Lightly beat the egg whites and fold into the batter. Let the batter rest about 5 minutes.

Heat a griddle or cast iron of medium-high heat. Add butter to just coat the surface of the griddle. Use a ¼ (dry) measuring cup to pour equal amounts of batter and work in batches. Cook for 3 minutes on one side; flip and cook another 2 to 3 minutes on the other side.

Serve hot, sprinkled with powdered sugar and drizzled with pomegranate molasses.

*My ricotta was on the drier side. If there is a lot of liquid, I suggest drain it a bit with some cheesecloth and a strainer to keep it from changing the batter texture.

Tagliatelle with Maitake Mushrooms, Pickled Chilies & Egyptian Dukkah

TAGLIATELLE WITH MAITAKES, PICKLED CHILIES & EGYPTIAN DUKKAH

Winter and pasta for me go hand-in-hand, and, as always, I love to get a little experimental with flavor combos.

Maitake mushrooms are such a favorite – they are meaty and nutty (and have actually replaced my weekend bacon, if you can believe!). I did a pop-up dinner at a little store in my neighborhood in Brooklyn, and I created this dish for the dinner. Hard, pan-roasting the mushrooms and finishing them with butter and salt make them irresistable and is a key step in the recipe. They need a proper sear to bring out what’s best in this dish.

The sauce is super thin and easy and gets an extra hit from the pickled pepper juice. I top up the pasta with some of the actual pickled peppers, chopped cilantro, and Egyptian dukkah, a gorgeous nut and spice blend with coriander that complements the mushrooms beautifully.

This can be as homemade or not as you want. You can use my fresh pasta recipe or store-bought. You can pickle your own cherry peppers or grab a jar at the grocer. And the spice blend, Egyptian dukkah, can be bought from a specialty store, or you can use my recipe below - it stores for a month, so have fun sprinkling it on salads, a nice, seared piece of fish or on your next rice bowl. Enjoy!

Serves 6

1 pound fresh or dried tagliatelle

1-2 tablespoons canola oil

4-5 tablespoons unsalted , divided

2 (8 ounce) maitake mushrooms, hand torn into bite-sized pieces

1 shallot, finely chopped

3 cloves fresh or roasted garlic, minced

¼ cup white wine

¾ cup chicken broth

1/3 cup heavy cream

¼ cup pasta water

scant ¼ cup pickled cherry peppers, juice reserved

small handful of fresh cilantro, finely chopped

2 tablespoons Egyptian dukkah

salt & freshly ground black pepper, to taste

Bring a large pot of water up to a boil and season generously with salt until the water tastes salty. Add the pasta and cook until tender but still a bit firm to the bite, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving ¼ cup of the pasta cooking water.

While the pasta is cooking, heat a large skillet over high heat. Add the tablespoon of canola oil, and when the oil starts to smoke, add the maitake mushrooms in a single layer. If they don’t all fit, you may need to repeat the process depending on the size of your skillet. Cook for 2 to 3 minutes. The cooked side of the mushroom should be golden brown and crispy. Flip the mushrooms and throw in 2 tablespoons of the unsalted butter. Season the mushrooms generously and cook for another 2 minutes. Remove mushrooms using tongs to a paper towel-lined plate. If repeating, use the other tablespoon of canola oil and only 1 more tablespoon of butter.

Lower the heat to medium-low, add another tablespoon of butter and the shallots and garlic with a bit of salt. Let cook for 3 to 4 minutes until the shallots are translucent. Increase the heat to medium-high and pour in the white wine. Reduce until most of the wine has evaporated and the shallots are almost dry. Then, add in the chicken broth, heavy cream, and pasta water. Reduce in half. The sauce should coat a spoon but shouldn’t be too thick.

Remove the sauce from the heat and swirl in a final tablespoon of butter along with 2 teaspoons of the pickled cherry pepper juice. Taste and adjust seasoning. Throw in the pasta, maitakes and chopped cilantro and toss to coat.

Serve immediately garnished with a few pickled cherry peppers and about 1 teaspoon of Egyptian dukkah per plate.

Egyptian Dukkah

Yields approx 1 ½ cups

¼ cup hazelnuts, roughly crushed

¼ cup pistachios, roughly crushed

½ cup white sesame seeds

¼ cup coriander seeds

2 tablespoons white cumin seeds

2 tablespoons fennel seeds

2 tablespoons dried mint

pinch of chili powder

½ teaspoon black pepper

1 ½ teaspoons salt

Preheat the oven to 350° F. As opposed to toasting in the skillet, I like to toast this blend up in the oven so the nuts and spices toast evenly.

Line a baking sheet with parchment paper. Add the hazelnuts, pistachios and all of the seeds and make sure they are in a single layer. Toast for 8 to 10 minutes – you should smell a really nutty fragrance.

Transfer toasted nuts and spices to a mortar and pestle or a spice / coffee grinder. I like a slightly rough texture for this, so grind until there are still bits and pieces and it’s not completely powder.

Combine with the dried mint, chili powder, black pepper and salt. Store in an airtight container, preferably in a cool spot – it will keep for about a month.

The Art of Blending Your Own Tea

THE ART OF BLENDING YOUR OWN TEA

There’s nothing better than staying in on a cold winter day with a great book and a warming cup of tea, and, with the temps outside here in NYC reaching the negatives this past weekend, that’s exactly what I did! When I make tea, I tend to do a bit more than 1 bag and go. I have my own sachets and add a little of this and that until I get what I want. This weekend in the bitter cold was a bit of assam with a little earl grey with blue flowers and a star anise pod. Blending your own tea is so fun and personal (not to mention makes great, handmade hostess gifts) - thought I would share a few thoughts on how to do it!

CHOOSE A BASE

The first part of the tea blending process is choosing your base tea flavor. The most common are Black Tea (full-bodied, strong), green tea (mild, earthy almost grassy flavor), white Tea (mild and sweet), and oolong (floral and aromatic). I'm also a big fan of rooiboos tea, which is a red tea with a mild, sweet flavor that doesn't have any caffeine. Any of these bases can be bought online or in a specialty store and should makeup the majority of your tea mixture. Depending on which base you choose you can then start to add other ingredients (citrus, fruity, florals, spices). It may seem a little daunting at first, but just think of the tea combinations you see at the grocery store (like green tea peppermint, black tea cardamon) and then build from there!

HOW TO PAIR WITH OTHER FLAVORS

Now for the fun part! Creating different blends... Think of the flavor and strength of the base tea and blend from there. Black tea is a very bold tea and pairs well with other bold flavors: citrus, hibiscus, chocolate. A mild green tea can lean towards the typical Asian flavors: ginger, lemongrass; whereas, a bolder green tea can be paired with light fruity flavors: blackberry, pomegranate, lemon. White tea is a more delicate one to pair with, so I lean towards orange blossom or fresh mint with a little light spice. Rooibos I love to blend with a bit of vanilla bean powder and rose.

You can use other dried teas (chamomile, lemon balm, rose hips, hibiscus, rose), fresh herbs (mint, basil, sage) and fresh fruit rinds and aromatics (lemon, orange, apple peel, ginger, lemongrass). Start with a little, maybe a teaspoon, and add to your taste preference.

DON'T FORGET THE SPICE!

You know me, I can never resist a bit of spice. Cardamom and black tea are a match made in heaven. Star anise pods, cinnamon sticks, cloves and leftover vanilla beans are perfect and can go with both bold and milder teas.

HOW MUCH, HOW HOT & HOW LONG

Generally, my rule of thumb for teas is I use less tea when the leaves are smaller and a bit more when the leaves are bigger. Vague, I know! But for 8 ounces of water, if the tea is dense and tightly packed (think black tea or gunpowder green), I use 1 to 2 teaspoons. If it's very loose with big leaves (white tea or hibiscus), I use about 2 to 3 teaspoons.

Water temperature is important too. For black, dark oolong, herbal/fruity and rooiboos teas, use boiling water for 3 to 5 minutes. For white, green, and green oolong, stick to water that was boiled and has had some time to cool down - still hot but not scorching. These teas usually only need 2 to 3 minutes to brew.

Enjoy and happy blending!

3-Ingredient Chocolate Truffles

3-INGREDIENT CHOCOLATE TRUFFLES

With Valentine's Day just a few days away, chocolate is on the brain. Nothing says “I love you” more than a double decker box of chocolates…but making your own chocolate truffles is way simpler than most people think (and who doesn't prefer a handmade gift?).

This is a super simple, 3-ingredient recipe to get you started to make decadent, silky, chocolate truffles. Then, if you want, you can tailor to your preferences. I'm including options for flavorings to add to the base or leave the recipe as is and just coat the truffles in a different ways (think cocoa powder, crushed pistachios, shredded coconut, etc…). Enjoy!

Yields approximately 2 dozen truffles

12 ounces dark, semisweet or milk chocolate chips, roughly chopped (1 bag)
3/4 cup heavy cream
1/4 tsp salt

Place the chopped chocolate in a large mixing bowl. In a saucepan, bring the heavy cream and salt to a simmer, just enough to dissolve the salt and watch that it doesn't boil over. Pour the cream over the chocolate and allow to sit for 5 minutes before stirring. Stir until the chocolate has melted and the mixture is smooth (this is also the time to add any liquid ingredients for flavor).

Allow to cool at room temperature for an hour. Using a teaspoon or a small cookie scoop, scoop the truffles onto parchment paper. Place in the fridge for 10 to 15 minutes to firm up a bit. Roll in the palm of your hands to get them perfect (but quickly or they will start to melt!). Roll them in whatever toppings you like and enjoy!

Mix-ins: 1/2 teaspoon vanilla extract, 2 tablespoons liqueur (coffee, rum, Grand Marnier, kirsch), 1 tablespoon orange blossom water, 1 tablespoon espresso, 1 1/2 teaspoons peppermint extract

To Coat: cocoa powder (with or without cinnamon, cardamom, etc), sweetened or unsweetened shredded coconut, crushed nuts (hazelnuts, almonds, pistachios), sprinkles, flake sea salt (just a pinch on top!)

Superbowl Sunday Essentials

SUPERBOWL SUNDAY ESSENTIALS

I love Superbowl Sunday, but, if I'm being honest, it has little to do with football! it’s an excuse to have a few friends over for a nice relaxed appetizer party, watch good commercials, and enjoy a little entertainment at halftime! Is that terrible? Anyway, I wanted to share what I'll be cooking this Sunday...Enjoy!

HARISSA-CHEESE STUFFED FRIED OLIVES

I know, deep-frying is kind of a pain, but if you have the oil out and are going to do wings anyway, you might as well get some bang for your buck. And these fried olives
are amazing!! Pitted olives filled with a bit of harissa-scented ricotta and cream cheese, rolled in panko and parm and fried to crunchy-creamy finish....my man complains that I make food that's too refined for a football party, but...then he eats these anyway!

BAKED JALAPEÑO POPPERS

So if you don't want to fry, this is just the right snack, and who doesn't love jalapeño poppers? They've always been one of my favorite bar foods, but over the years I’ve learned to create my own and somewhat healthier version (baked, not fried, and super easy)! Slice the peppers in half, and take out the seeds and the ribs. In a bowl mix some shredded cheddar and Monterey jack cheese with Mexican oregano, granulated garlic, granulated onion, smoked paprika, chopped cilantro and a little cumin. Toss together and stuff in the pepper halves. Dip the halves in flour, then egg wash, then some panko; bake in 400 degree oven until tender or follow the recipe above.

BAKED TRINI WONTONS

Another recipe for the frying-averse: my baked Trini wontons. Think wonton skins filled with ground pork (or whatever meat you like) that have the best of Asian and West Indian flavors. Garlic, ginger, soy but also habanero, lime zest and cilantro. Seriously yummy and great to keep in your freezer for impromptu parties.

VEGETABLE SAMOSAS

Vegetable samosas are the perfect vegetarian appetizers - little packets of crisp dough filled with cumin- and chili-scented potatoes. These require a bit of work but are so worth it!

QUESO FUNDIDO

Nothing beats a a hot, melty, cheesy dip at a Superbowl party and this recipe gives you exactly that and then some! What is better than dipping your tortilla chip in a bowl of melted cheddar with tomatoes, chorizo and fresh cilantro? Yea....I can’t think of anything else either.

KOREAN-STYLE WINGS

And, finally, the wings! Superbowl isn't Superbowl without wings, and though there's nothing wrong with the old-standby, hot wings, why not try something new? These are genius, oven-baked but with the crisp texture you love in a fried wing. The sauce comes together by stirring together a few ingredients in a bowl - tamari, rice vinegar, ginger, chili flakes, etc. It's seriously one of the easiest (and tastiest) wing recipes out there.

Have fun this weekend!

New Year, New Kitchen

NEW YEAR, NEW KITCHEN

The start of a New Year always has people thinking of ways for a fresh start, whether it be dieting, working out, eating healthy etc… And when it comes to giving your kitchen a makeover or a refresh, people often stock up on gadgets and gizmos and things to make kitchen life speedier and more efficient. Nothing wrong with that! But I want to share with you some cooking tools and gadgets from around the world, time-tested and true. These are subtle tweaks to your arsenal that will help elevate your game - there's a reason they've been around so long. Enjoy!

EMILE HENRY CHARCOAL TAGINE

A tagine is a popular North African dish named after the pot that it's cooked in, a spiced braise that has a balanced sweetness. And the design of the pot is what helps the slow cooking of this dish; with its dome-shaped lid, the tagine makes sure all of that steam and condensation stays in the pot, making everything inside come out wonderfully tender and fall-off-the-bone-ish. This particular tagine (my favorite!), can be used on the stovetop, which is great for browning in the pan, and in the oven, for the low and slow process - think short ribs, coq au vin, beans, rice or...a tagine!

MOLCAJETE

I have an obsession with mortar and pestles. I always find a new one when I'm traveling and can never resist bringing it home with me! They are great for hand grinding spices, making pestos, but this molcajete, a Mexican m&p, is perfect for making guacamole and doubles as a gorgeous serving bowl. This traditional one is made from basalt rock, which has a super rough surface, making it ideal for grinding and mixing ingredients.

MASALA DABBA

A masala dabba is a traditional Indian spice box and happens to be one of my earliest childhood, cooking memories. My mom still has the one she used when I was growing up, and I remember being mesmerized by the idea that this box totally transforms food. I could never figure out how she knew, without measuring, what the right amounts would be. Thank goodness I inherited that! :) A masala dabba usually holds around seven different spices, keeping them fresh in light-proof stainless steel and with two covers. They're so useful in Indian cooking, which requires a decent number of spices per dish. But for your kitchen, it doesn’t necessarily have to hold Indian spices - just fill it with the spices you find yourself using the most on a daily basis like I do. My top seven: ground cumin, ground coriander, granulated garlic, granulated onion, Pimentón de la Vera, fine Tellicherry black pepper (though I still fresh grind all the time), and Aleppo chili flakes.

PASTA ROLLER

This is a great set from Food52 - a pasta roller and drying rack. I love making fresh pasta, it’s so quick and easy and the entire process is oddly soothing and calming. Not to mention the sense of accomplishment of creating a completely homemade meal!

JAPANESE MANDOLINE

Peep into Michelin-starred kitchens, and you'll see most cooks keep a Japanese mandoline in their knife kit. This tool is vital to the very thin cuts and perfectly, julienned strips of vegetables that appear on your plate. It can slice thinner and more evenly than any of us could with a knife. It's perfect for slicing onions, salad vegetables, shredding for coleslaw, potatoes for chips or a gratin, apples for a tatin. This one is all you need. The bigger bulkier ones just take up prime cabinet space and cost a lot more!

CRÈPE PAN

You need a good crèpe pan to make beautiful crèpes, and, since I don't make them daily, this is not a splurge item for me. I love these blue steel ones because they are affordable and season over time. You could easily have these do double duty for crispy chicken thighs or salmon or even to heat tortillas.

TURKISH IBRIK

Old school coffee didn't require aeropress-ing or siphoning or anything other than good grounds, water and something to heat them in. You don't need Turkish coffee to enjoy your ibrik, but you do want very fine grounds. Drop in a cracked cardamom pod for authentic taste.

Why You Should Be Roasting a Chicken Every Week

WHY YOU SHOULD BE ROASTING A CHICKEN EVERY WEEK

There’s nothing more satisfying than having a plan of attack for dinner for the entire week, but we all know that doesn’t happen too often. Planning ahead takes too much...planning, and we frequently find ourselves at the grocery store on Wednesday with no idea what to make! One of the things I love to do is roast a chicken at the beginning of the week. That way, I have the option of using the cooked chicken over the next few days in fun and creative ways AND cutting down my prep and cooking time. Feeding only 2 “1/2” people in my home, a 4-5 lb chicken can go a loooong way!

MONDAY: BUTTERFLIED ROASTED CHICKEN

Last week, I started off the week with Harissa-Butter Roasted Chicken with Chickpeas, Cauliflower and Onions....the harissa-butter rub in combo with the schmaltz made the chickpea-cauliflower mix one of the more delicious things I've tasted in a loooong time! A lot of people asked for this recipe, so I'm going to give you the shorthand. Cooking the chicken “spatchcocked” or butterflied means removing the backbone (and the sternum) of the bird and flattening it out before cooking. This allows the chicken to roast faster than the traditional technique (30 - 45 min vs 1 - 1 1/2 hours!) as well as more evenly, and the skin is also more exposed for yummy crunchiness! But remember to save the backbone and sternum for stock later!

Basically, butterfly a chicken (technique: here in a grilled butterflied chicken recipe) and preheat the oven to 450˚ F (sometimes I walk on the wild side and go up to 500˚ F). Combine a half stick of softened, unsalted butter with 3 tablespoons harissa and rub all over the bird. Sprinkle with salt and pepper. In a roasting pan, toss together 2 cans drained/rinsed chickpeas, a chopped onion, 3 or 4 cloves regular or roasted garlic, a half head of cauliflower chopped into florets, a bit of oil and salt and pepper. Layer the chicken on top of the veg, breast-side up, and pop into the oven legs first. After 5 minutes, drop the temperature to 400˚ F and continue roasting for another 40-45 minutes until done. I like to check for done-ness with a cake tester or (very) small knife inserted at the thigh joint - if when inserted to the bone and pulled out it's hot, the meat is done. You can conversely make sure it's cooked to about 150-155˚ F.

TACO TUESDAY: SHREDDED CHICKEN TACOS!

Who doesn’t love Taco Tuesday!? Such a quick and easy dinner….AND the chicken is already cooked. Just shred and sauté with a little butter, cumin, and coriander! Or not. You do need salsa though, and I love to make a fresh salsa for my tacos. For this, I take a couple dried guajillo chiles, ancho and some serranos, a chopped onion, a couple smashed garlic cloves and place in a saucepan with enough water to cover the chiles. Bring to a boil and then let sit for 20 minutes or so before blending in a food processor or vitamix. When I'm blending, I add a couple tomatoes, lime juice for acidity and season (if you want to add a little smokiness to it, I sometimes add a few canned chipotles in adobo sauce; another staple in my pantry). Once the sauce is smooth, heat a couple tablespoons of oil in a saucepan and add the sauce and simmer for 20 minutes. Super easy, super authentic Mexican salsa! I also love to whip up a fresh pico de gallo (diced red or white onion, cilantro, tomatoes, fresh jalapeños, and lime juice). And of course some avocado, cotija cheese and thinly sliced fresh radishes for a nice crunchy topping.

WEDNESDAY: CHICKEN & WILD MUSHROOM PASTA WITH EGYPTIAN DUKKAH

Pasta is another simple dinner for the workweek. Fresh pasta is my go-to, I always have some tucked away in my freezer, but fresh store bought is just as good! I like a wide flat noodle like pappardelle for this recipe. The flavor for this dish really comes from the Egyptian Dukkah spice topping. I also like to have this fresh (and have the recipe in my cookbook), but you can find it in many specialty spice stores.

You can toast hazelnuts, pistachios and various spices (coriander seeds, cumin seeds, fennel, dried mint, black pepper, salt) then crush with a mortar and pestle of throw in a blender. Hard sear the mushrooms in a hot pan and set aside. The sauce is simple: sautéed shallots and garlic until soft, add heavy cream then simmer and reduce until thickened (add a little lemon juice for some acidity and to brighten the sauce if you like). Then add the shredded chicken and mushrooms, once the pasta is cooked, toss in the sauce with a little of the pasta water to move around if you find the sauce too thick. Serve the pasta with the Egyptian Dukkah spice sprinkled on top and, if you like heat, with some pickled hot cherry peppers.

THURSDAY: CURRIED CHICKEN SALAD SANDWICHES

Curried chicken salad is now everywhere, and that is my inspiration for Thursday’s dinner! By this point, most of the meat is almost gone, hopefully there is enough left to whip up a little chicken salad. I like to take my basic chicken salad recipe (diced shallots, celery (peeled and diced), mayo, lemon juice, chopped chives, salt and pepper) and kick it up a notch by adding golden raisins, toasted curry powder and a couple tablespoons of mango chutney (you can find in specialty stores and some major grocery stores: Major Grey’s Mango Chutney). Serve this with a side of salt and vinegar potato chips or a simple green salad with a lemon vinaigrette! And if you happen to pick up a croissant in the morning, stuff it between that and thank me later!

FRIDAY: CHICKEN BROTH

Nothing comes close to homemade chicken stock. This should be a freezer staple, and having the leftover chicken carcass plus the original backbone and sternum makes this a cinch. You just simmer these with onions, carrots, celery, garlic and parsley for an hour an a half - could not be easier. Here are some good ratios for it.

Enjoy!

7 Whole Grains To Get You Healthy for the New Year

7 WHOLE GRAINS TO GET YOU HEALTHY FOR THE NEW YEAR

Starting off the New Year, everyone vows to eat healthy and workout more (as evidenced by the surge of gym goers I’ve been seeing lately at mine!). But instead of focusing on that new and improved juice cleanse (because, honestly, there’s no way I am just drinking juices for 7 days straight! and let's not even discuss the sugar content....), I’d rather search for REAL food that's healthy(ish) and tasty. It's a game of inches! One area with which I loooove to experiment is with new, delicious grains that are a healthy alternative to your everyday rice, quinoa, or even breakfast oats. There are so many more varieties with different textures to choose from than we think, so some of these you may not have heard of! Below are just a few I wanted to highlight.

FREEKEH

Freekeh is a roasted green wheat that's found throughout the Middle East (and your local Whole Foods!). It’s harvested young and then roasted in the fields over an open fire, giving it a smokiness. It's often referred to as a “new” ancient grain (ha!) and has slowly been taking the spotlight away from quinoa because it is far more nutritional (low in fat, high in protein & fiber!). I love the nuttiness and bite of this grain, and it takes on spices beautifully. This recipe is a pilaf with roasted squash, spices like cinnamon and coriander, and a hint of brown butter (I did say healthyish..)..

TEFF

Teff is a grain the size of poppy seeds that’s usually ground into flour to make breads. It's a key ingredient in Ethiopian cooking, primarily to make injera, a fermented, spongy flatbread used to serve and eat Ethiopian stews and dishes. Teff has become popular because it's gluten-free, a complete protein and can sustain just about any climate and region. It's great for baking - banana bread, brownies, you name it. It's also delicious, whole, added into soup, stews, or a winter chili.

AMARANTH

Amaranth dates as far back as the Aztecs. It was their staple food and an integral part of their culture. This little grain is a gluten-free complete protein powerhouse, just like teff. It can be used in both sweet and savory dishes and is super easy to cook: boil water, add the amaranth, cook 10-20 minutes and drain. Seriously, that simple. Once cooked, amaranth is amazing added to salads, incorporated into desserts or stirred into soups. I love it in lieu of morning oats, with some almond milk, cinnamon, and fresh berries. Also, little known fact, it can be popped like popcorn! So good!

RYE BERRIES

Rye is one of those grains that has mainly been grown as a cover crop by farmers to bring back the nutrients to the soil that was lost to a previous “cash” crop. It wasn’t until recently that cooks have been using up these grains, so they don't go to waste in feed slash farmers can make a profit on these previously not-so-popular crops. Rye berries can be ground into flour for breads or boiled like rice. I’ve been cooking them in my rice cooker using a 3:1 ratio of water to berries. This cooking method gives the berries such a nice, popping texture and the grains are perfect to mix in with whatever ingredients you like (avocado, roasted peppers, corn, etc…).

WHEAT BERRIES

Wheat berries look similar to rye, but are a bit shorter in length. It's a common side dish in France, taking the place of the rice or corn, and these little berries are where whole wheat flour comes from. Some say that soaking these berries before cooking (like overnight) will speed up the cooking process (it takes about 45-50 minutes to cook). I personally like to toast the berries in the oven or in the pot to be cooked in before I add the water to give a little more flavor.

FARRO

Cooked similarly to amaranth, farro is really popular in Italian cuisine. It's actually a group of 3 wheat species (emmer, spelt and the lesser known einkorn). Farro is really hearty, and is on menus all over NYC, mainly in salads and in soups. But I personally love it cooked like risotto with mushrooms, shallots and garlic...it's very similar to barley, so it makes a great substitute for those recipes.

BUCKWHEAT

Buckwheat is super trendy, but it's a good thing it has the great flavor it does to back it up! It's, hands down, my new favorite topping on salads when it's been toasted - totally replacing my love of croutons, which is kind of a big deal. This is another one of those hidden gems of a cover crop that farmers use that are now becoming popular in the kitchen. This grain can also be cooked in water (similar to farro and amaranth). You can drain the water and create a loose grain for salads or you can keep some liquid and also serve it almost “risotto” style. Either way is delicious and obviously using stocks is tastier than just plain water. I also personally love using buckwheat flour to make crèpes, like in this recipe.

Enjoy and happy cooking!

New Year's in Belize

NEW YEARS IN BELIZE

This past week, I got to spend some much-needed family time in and around Ambergris Caye, Belize. The water and beach were my main agenda (ha!), but, of course, I couldn't leave without spending some time getting to know a bit more about Belizean cooking.

Susanna Arceo started the restaurant, El Fogon, in her home, built out to look like the kitchen she grew up in - a thatched roof, dirt floor, benches (to accomodate all the kids!) and, of course, the open, wood-fired grill. The food is super authentic, a lot of old school stews and beans cooked right on the fire (mangrove wood fueled with coconut husks!), and this is one of the few places that does it right in town.

Recado rojo is the main spice blend, a paste really with achiote, cumin, Mexican oregano, black pepper and tongue-numbing allspice (and some others) usually dissolved in a bit of vinegar, water and/or juice. That's the marinade for any of the meats that go on the grill or in the stews - chicken, pork, beef, venison, and even gibnut.

Just wanted to share some of the pictures of my experience there and about town over the holidays! Happy New Year's to you all!

5 Champagne Cocktails to Ring in the New Year

5 CHAMPAGNE COCKTAILS TO RING IN THE NEW YEAR

With Christmas out of the way it is now time to focus on New Year's! I usually head out of NYC for New Year's Eve, escape the madness, and have a quiet one with my family somewhere (preferably warm!). But, when I'm here, I love having a fun evening in with friends and family. The thought of going out and dealing with all the crowds just isn’t my thing. Besides, who doesn’t love a party with little finger bites to snack on along with some champagne cocktails!? Keeping it super simple is key, and I want to share some easy, champagne cocktails with you - the best way to end the holiday season!

FRENCH 75

The French 75 is a classic and super simple - gin, simple, lemon juice + champagne. You can't go wrong with this one.

SORREL CHAMPAGNE COCKTAIL

This is hands-down one of my favorite champagne cocktails to make and is always a feature at my events. Sorrel is a sweetened, hibiscus drink scented with cloves and cinnamon that hails from the West Indies. I love to make a sorrel simple syrup and top with champagne for a gorgeous, sweet-tart, rose-colored cocktail. Take 1 cup dried hibiscus flowers + 1 cup sugar + 1 cup water and bring up to a boil - if you want to up the ante, throw in a cinnamon stick and 4 whole cloves. Remove from the heat and let steep 20 minutes. Strain and cool the syrup. Add 2 oz. of the cooled syrup to a champagne flute and top with the champagne of your choice!

GRAPEFRUIT AND GINGER SPARKLER

With only 3 ingredients, grapefruit juice + Domaine de Canton ginger liqueur + champagne, this drink is easy, elegant and tasty. Although I'm not a grapefruit eater myself, a touch of grapefruit in a cocktail (think: paloma) adds the perfect bitter note. The ginger liqueur adds just the right amount of sweetness, and the whole thing goes down really easy....a bit too easy if you know what I mean.

FEEL THIS COCKTAIL

The basis for this cocktail is again citrus because 'tis the season. Orange juice + lime juice form the base. Add a little vodka, brown simple syrup, and champagne and top with raspberries to keep it festive!

CHAMPAGNE SORBET FLOATERS

When in doubt, go to your grocery store (or local bodega...), pick up a pint or two of your favorite sorbet and throw it on top of champagne, prosecco, sparkline wine, cava or whatever you are serving. It will look gorgeous, and, as the sorbet melts, it will infuse your champagne with fruity sweetness!

Wishing everyone a very happy New Year's and all the best in 2016!!!

Feast of the Seven Fishes (Italian and Beyond!)

FEAST OF THE SEVEN FISHES (ITALIAN AND BEYOND!)

It’s only a few days to Christmas and time to commit to a decision on what to make for your holiday dinner (if you haven't already!). The thought of turkey makes you cringe, with good reason….so what else is there to make? In my house, the go-to for Christmas dinner is always a plump, juicy roast (think standing rib roast or rack of lamb), but this year I am inspired by the ‘Feast of the Seven Fishes’, which is a traditional Italian celebration on Christmas Eve. This meal typically consists of 7 seafood and fish dishes but I've seen some families have upwards of 10! I'm sticking to 3 or 4, thank you. After enduring a 3 day food coma from Thanksgiving, the thought of an array of light seafood dishes for Christmas sounds delicious and not overly filling (not to mention getting a kick start on that New Year's resolution of eating healthy!).

FIRST COURSE: EASY APPETIZER

I like to have a couple simple snacks ready for when guests arrive. Everyone always arrives hungry and ready to eat, and this means they can snack and stay out of the kitchen! ;) Small bites or spreads are best for this feast since there are many more courses to come, so try to keep it simple and easy to make ahead! I love this Peruvian Clams à la Parmesana recipe that's in my cookbook. I learned about these in Lima, clams with a little chili paste, garlic and pisco and then topped with buttery-parmesan breadcrumbs. You can assemble them ahead of time and pop them in when guests arrive - they only take 3 minutes under the broiler! These Quinoa-Crusted Shrimp are another great, healthy option.

SECOND COURSE: RAW BAR OR SEAFOOD SALAD

For me, nothing beats a great raw bar to truly showcase the flavors of the sea. Stone crabs, cooked lobster, or gorgeous jumbo shrimp served with a flavorful cocktail or tarator sauce are showstoppers. Pair with a seasonal salad (think: fennel, mache, oranges and pomegranate) with a bit of balsamic and oil.

THIRD COURSE: HEARTY, WHOLE FISH

This course and the next should be the big dishes, the ones that showcase the entire meal. A whole fish, such as red snapper or striped bass would be perfect here with a couple side dishes to go along. A whole fish doesn't have to be daunting, and salt-crusting is the perfect technique! Take 4 cups kosher salt plus 8 egg whites and thoroughly mix together. Make a bed on the baking pan with the salt mixture, lay the fish on top and add a thick coating on top, patting down to seal it all around. Roast for 25 to 30 minutes at 400° F. Crack open the salt layer with a spoon and peel back the skin for the most tender, flavorful (not salty I swear!) fish you've had. Serve with your favorite chili-garlic sauce, chermoula or a lemon-basil vinaigrette.

FOURTH COURSE: PASTA OR, IN MY CASE, PAELLA!

If we were creating a traditional Feast of the Seven Fishes, this course would showcase a pasta dish. But, since the feast is just a guideline to this epic meal, I am choosing to replace the pasta with a delicious seafood paella recipe. The key to a great paella is the rice! You can use short grain rice but if you can find it, bomba rice is what most fine-dining restaurants use and is the traditional rice for this dish. And remember, you want that crunchy rice on the bottom of the pan….that’s the best part!

FIFTH COURSE: SOUP OR SEAFOOD STEW

Yes, can you believe it? We are still eating! If you have room after consuming the previous courses, take it down a notch with a warm brothy seafood or fish soup. This recipe for Ginger Crab is nothing short of amazing and is the type of food I grew up eating - food particular to the East Coast of Africa that blends all that's amazing about African, Indian and Arab foods.

FINALLY: PALATE CLEANSER + DESSERT!

Ok, so I’m combining the last two courses because I just don’t think I can eat anymore at this point! A great palate cleanser could be a simple citrus sorbet or semifreddo. The traditional dessert with this feast is an array of Italian cookies, but since we are skipping the sixth course, I’ve decided to do a decadent South African Cape Malva pudding, a moist, butter-y cake with caramelized edges steeped in a warm brandy sauce. Done!

Enjoy!

The (Non) Eggnog I'm Making For The Holidays

THE (NON) EGGNOG I'M MAKING FOR THE HOLIDAYS

In a few days, I'm having a (very) small group of friends over for a holiday get together. This year, after Thanksgiving fatigue, I'm taking it easy and going to enjoy my friend time. I'm doing some fun holiday drinks; there's going to be serious spades playing, and we are all going to eat my favorite delivery pizza (which in Brooklyn is nothing short of amazing)! Christmas eve will be my blowout cooking event with my family, so I'll get my cooking fix then.

One of my favorite things to do for holiday parties is serve little, sweet, liqueured up shots for dessert! And this year, I'm making this (non) eggnog for the occasion. I love how the Caribbean does eggnog and have put up the recipe for West Indian Ponche de Crème in the past - a sweet, creamy spiced eggnog with a touch of bitters. For this recipe, the inspiration is coquito, the Puerto Rican version which I like to think of as coconut eggnog!

I made some key changes to a traditional coquito here. Instead of canned evaporated milk and sweetened condensed milk, which are traditional, I infused heavy cream with sugar and the signature spices of the drink - cinnamon, nutmeg, star anise and cloves - making my own sweetened and spiced condensed cream! Because I use heavy cream, I omit the eggs which is great because it's creamy enough. Also, I have some friends that aren't so into the "egg-y" flavor and are a bit skeeved out about the whole raw eggs thing, so it works all around.

This drink is so rich and delicious - it's creamy and scented with coconut. I love that it has the traditional cinnamon and nutmeg, but the star anise, if you have it, is such an unusual touch. Enjoy!

Ingredients

Yields a little over 8 cups

4 cups heavy cream

3/4 - 1 cup coconut or white sugar

5 cinnamon sticks

6 star anise pods (optional)

6 whole cloves

pinch ground nutmeg

pinch of salt

zest of 1 lime

3 ½ cups fresh coconut milk or 2 cans coconut milk

4 teaspoons vanilla extract

1 cup light rum

½-1 cup gold rum

Optional: Amaretto or Coffee Liqueur

Garnish: Ground or whole cinnamon, more star anise pods

Procedure

In a medium saucepan, add the heavy cream, sugar, cinnamon sticks, star anise, cloves, nutmeg, salt and lime zest. I give a range on the sugar because I like mine a bit less sweet (3/4 cup), but a traditional one would be more sweet (1 cup) - do to your tastes and remember you can always taste and add more! Bring up to a boil and then remove from the heat.

To a blender, add the coconut milk, vanilla extract and rums (again, to your booziness level). Blend until it's uniform. In a pitcher, pot of whatever you are going to store this in, stir together the blended coconut mixture with the spiced heavy cream. Chill completely before serving. I prefer letting it sit in the fridge a day or two before serving so all the flavors come through, but it's pretty amazing after a few hours too.

If you want to put a twist on this, substitute 1/2 cup amaretto or coffee liqueur in lieu of the same amount of the gold rum. Just drop down the sugar to 1/2-3/4 cup to balance out the sweetness.

Strain out the whole spices and serve over ice with some ground cinnamon, a cinnamon stick or some star anise pods.

Enjoy!

Holiday Gifts for 2015!

HOLIDAY GIFTS FOR 2015!

It’s that time of year again: Gift-giving season! I.e time to stress out about what to buy that family member that has everything or is extremely picky! (Literally, I've been putting off finishing this post because I am in a panic to pre-order some personalized gifts - ah!) Like last year (and will be making this an annual tradition) below are some gift ideas for this holiday season. Enjoy!

WILD OLIVE WOOD TRIPLE SPICE BOWL & SERVING SET | CONNECTED GOODS

This set of bowls and serving utensils are so cute for hosting guests. I usually fill the bowls with different types of salts (Himalayan pink, black or Maldon) or finishing spices for guests (think Aleppo chili flakes) to season their meal as they like. Love this store in general for all of their goods being artisan-made and the fact that they adhere to Fair Trade practices.

BARREL-AGED SRIRACHA | UNCRATE

Sriracha aged for a year with brown sugar, garlic and salt in whiskey barrels...need I say more ?!?

LADY M GREEN TEA MILLE CREPE CAKE | LADY M BAKERY

Honestly, there are a lot of perks to living in NYC and access to some of the greatest food is pretty much top of my list. All of Lady M's handmade cakes are amazing, but this green tea mille crèpe cake, a delicate cake made up of layers and layers of crèpes separated by fresh cream scented with green tea, has to be my favorite! Thankfully, they ship.

TOM DIXON SCENT DIFFUSERS | TOM DIXON

I usually have the diffusers around my house with the tall skinny sticks, but I am in love with the look of these ones! Nothing is better than walking in to a room with a warming, amber scent (the Fire one).

THE FOOD LAB, PERU THE COOKBOOK & NOPI | AMAZON

You can never have too many cookbooks in the house to reference for inspiration and these are just a few of my “must-haves” this year!

PORCELAIN SPICE FUNNEL | FOOD52

Last week, I was at the opening of Food52's amazing pop-up holiday market in Union Square (seriously, check it out if you are in NYC!) and saw this genius invention. I just assumed wrestling with peppercorns and spices and settling for spilling them EVERYWHERE was the nature of things. This has changed my life.

MAILLE BLACK TRUFFLE AND CHABLIS MUSTARD & AGED MODENA BALSAMIC VINEGAR | MAILLE

Which cook wouldn’t enjoy a gift like this! Black truffle and chablis mustard with an aged balsamic vinegar just opens the door for amazing salad dressings, marinades, and a yet-unheard-of popcorn flavor. And these are just a sample of the different varieties of mustards and vinegars that Maille has to offer. I could spend all day in that store!

LEATHER SAGITTA JOURNAL | ANTHROPOLOGIE

Journal's make such sweet gifts - they open up endless possibilities and inspirations - note-taking, recipe documenting, recording the best moments of the day. I love this leather one with a place holder - it's durable and stunning.

KIT: THE PERFECT POUR OVER COFFEE SET | GEAR PATROL

For a coffee lover, having everything at your fingertips to make good, artful coffee is as good as it gets. And this kit gives you everything you need.

FEED PAINTER BAG | FEED

This is the only bag I don’t feel guilty splurging on! A great bag for a great cause. The large tote makes the perfect beach bag; the smaller ones work for farmers' market shopping. If you aren't familiar with Feed, please check out their website. Everyone of their bags has a number stamped on it (25, 80, 100, etc…) that signifies the amount of meals or micronutrient packets provided to children in less wealthy countries with its purchase (and, at the same time, uses environmentally friendly materials).

Happy holidays to you all!

Global Holiday Cookies

GLOBAL HOLIDAY COOKIES

Holidays = cookies, and we are fast approaching that time of year where you are either getting your baking skills ready for holiday parties and family get togethers or you’re thinking about yummy gifts for your friends and co-workers. Because, honestly, it’s impossible to buy everyone presents this time of year, but it's sooo easy to bake delicious cookies for them! To keep it interesting, I like to make different types of cookies for the holidays and incorporate some from around the world. The following are just a few to get started on your lists - click through for the recipes. There are so many to choose from - happy baking!

KOURABIEDES-INSPIRED MADELEINES

Nothing is more impressive than nailing a great madeleine. This traditional French small cake is unmistakeable with its distinctive shell-like shape and delicate, cake-y textures. Kourabiedes are a Greek shortbread that's usually had around the holiday - almond-scented and perfumed with rosewater, and that was the inspiration for this combo cookie. They are best served right away and warm, so I would use these for a holiday party rather than as a gift.

SOUTH AMERICAN ALFAJORES

Although alfajores originated in Spain, the South American version is twice as good, namely because the cookies sandwich dulce de leche. These can be chocolate-coated, dusted with coconut, or holiday-decorated and are the perfect gift!

DOUBLE CHOCOLATE MINT COOKIES

These are the ultimate double chocolate mint cookies - brownie-rich, chocolate chip cookies scented with peppermint. The dough freezes really well too.

ITALIAN RAINBOW COOKIES

Rainbow cookies are a childhood favorite and one I love to make around the holidays. They do take a couple days (just to set the layers and cool) but the end result is equally impressive as it is yummy! Originally colored to represent the Italian flag by Italian - American immigrants, you can play around with the (all natural...) food coloring to the occasion. A little more red and green for the holidays please!

TURKISH BAKLAVA

Okay, so baklava isn't technically a cookie, but it really doesn't matter. My recipe for these is the easiest out there!

WEST INDIAN CASSAVA PONE

Okay, okay! This isn't a typical cookie either! But this is a beautiful cake that I make into squares. Pone is a super dense, slightly gummy cake, and in different West Indian countries, I’ve seen pone made with root vegetables – cassava here but also carrots and sweet potato. It always has coconut, and some even have pumpkin and raisins. Cinnamon, nutmeg, and a touch of black pepper makes this complete holiday fare.

AUSTRIAN LINZER COOKIES

An Austrian favorite that is seen around the holidays is the linzer cookie. These are sandwich cookies with jam in the middle and cutouts in the center to peek at the filling, usually hearts but I like to do Christmas trees, stars or candy canes for the holidays. Also, a good time to use the preserves you made earlier this year!

PUERTO RICAN MANTECADITOS CON GUAYABA (ALMOND SHORTBREAD WITH GUAVA)

Jam-filled and thumbrint cookies are one of my favorites, and I love that these use guava paste in lieu of other preserves. It's a totally unique flavor - tart and sweet - and an unexpected twist, and yet they have such a traditional look about them.

SOUTH AFRICAN CRUNCHIES

These are classic, South African cookies - crunchy (of course), buttery and coconut-ty. These are a one bowl, easy cookie to make, so great if you need to feed a crowd.

SWEDISH GINGERBREAD COOKIES

Really, not much needs to be said about these. Gingerbread (wo)men, different holiday shapes - these are a must!

Enjoy!!

Black Friday Brunch

BLACK FRIDAY BRUNCH

It’s the day after Thanksgiving, and your fridge is filled with leftovers! You can't think about cooking another thing for the rest of the week. This is my favorite time to be creative and come up with new ways to re-purpose the delicious meal from the night before (instead of just reheating the same old plate). And why not turn the dreaded Black Friday into a yummy brunch day with friends and family while having them help you clear out your fridge!

THE TURKEY

Everyone’s go-to the day after will most likely be a quick turkey sandwich or a one pot hash mix up, but there are so many other options out there to choose from! The word brunch and "benedict" go hand-in-hand so why not a Turkey Benedict? A traditional eggs benedict is your basic starting point and can be played up with whatever your leftover situation looks like.

- Let's start with the base: instead of using English muffins on the bottom, use any leftover parker house rolls or biscuits. If you’re feeling really adventurous with your Benedict, you can even use the stuffing as the base and just mold in to a patty and sear in a pan on the stove to give it a nice crust. You could even crumb coat leftover mashed potatoes to make a patty.

- Next comes the bacon. Substitute here with your turkey or ham (or short ribs in my case!), if that’s what you cooked…or both if you’re like my family and completely over do Thanksgiving! I like to warm them up in a sauce pan real quick.

- Get some eggs poaching: bring a pot of water to boil, and once it comes to a rolling boil, add a couple tablespoons of white vinegar - this will help the eggs stay together once in the water. Stir the water a bit and drop the egg in slowly, as close to the surface of the water as you can without poaching your fingers!

- The finishing touch: sauce. Hollandaise with the runny yolk is what makes this dish, but I’ve come across some recipes that use the gravy instead (equally delicious). Warm up some of the leftover gravy in the pot and pour away once the benedict is assembled!

- For the vegetarian option, omit the turkey and add any leftover vegetable side you might have (think creamed spinach or roasted brussels sprouts). The possibilities are endless with this dish, you can’t go wrong!

THE VEGETABLE SIDES

Another no-brainer when it comes to brunch is quiche. I love quiche because you can pretty much fill them with whatever ingredients you happen to have on hand…hopefully you over-shopped and have an extra pie crust in your freezer or some puff pastry lying around to make your life easier! If not, use my crab and callaloo quiche recipe as a starting point for your crust and quiche procedure (think roasted brussels sprouts and bacon quiche, green bean casserole, stuffing and turkey quiche etc…) so easy! Don’t have a ready made pie crust and don’t feel like dealing with homemade dough? Try this frittata recipe and replace the butternut squash with your chosen Thanksgiving leftover (even better if you do have leftover squash!).

MASHED POTATOES & STUFFING

Honestly, I can just eat the stuffing the next day right out of the fridge (and may even be too lazy to heat it up...) - it is so delicious and something I really only cook once a year…so why not!? But if you want quick bites to initially satisfy your hungry brunch guests these recipes for croquettes, samosas and steam buns are the most genius way to combine stuffing, mashed potatoes and your turkey leftovers…who knew!?

CRANBERRY SAUCE

What to do with the massive amount of leftover cranberry sauce? Make some pancakes, waffles, or use my recipe for these breakfast clafoutis and substitute the cranberry sauce for the mixed berries, so delicious and compliments the season so well! For a more savory recipe, try this cranberry and brie puffed pastry bite. Also, how good would leftover cranberry sauce be, as is, on top of spiced potato samosas?!?

Enjoy the holiday everyone!

Spiced Up Thanksgiving Sides

SPICED UP THANKSGIVING SIDES

With Thanksgiving a week away, I'm getting my menu in order and always find myself a bit stumped on the sides, not only what to do but also the big jostle for oven room! I'm a big believer in keeping the turkey classic and mashed potatoes luscious, buttery and minimal as a canvas, but beyond that, it's open season. Experimenting with sides gives Thanksgiving that signature, that little mark that makes it particularly yours.

The Standard: Stuffing

How to Change it Up: This has to be one of the best places to start experimenting! There are so many variations on stuffing that there literally isn't enough room to write about them. I make a version with challah, bacon and Aleppo chilies, but, really, it comes down to a great bread (brioche, sourdough, cornbread), aromatics (garlic, onion, shallot, celery), liquid (chicken broth, eggs, cream), and herbs (parsley, sage, chives). From there, you can play with meats (pancetta, bacon, spicy chicken or pork sausage), fruits (apples, quince, apricots, currants), nuts and spices. I loved the fruitiness of Aleppo chilies, but a bit of allspice or fennel seeds would also be great.

The Standard: Mac 'n Cheese

How to Change it Up: I love a good mac 'n cheese, but I love macaroni pie even more: a baked mac 'n cheese with onions, garlic, and chilies that comes from my husband's side of the family. The one above is a version with porcini mushrooms (to die for!). This is a great do-ahead dish that needs a bit of reheating in the oven, but if it's stovetop for you, throw in some chipotles in adobo and top with garlic breadcrumbs, lobster and brandy if you're being fancy, or go Greek with feta, Kalamata olives and spinach. Even a basic mac 'n cheese recipe can be taken to the next level with different cheeses (Gruyere, smoked cheddar, mascarpone) and a great topping (panko, fried onions, or an extra layer of cheese broiled to perfection).

The Standard: Sweet Potatoes

How to Change it Up: I never really grew up with sweet potato casserole, canned or fresh sweet potatoes kicked up with brown sugar and topped with marshmallows. I happen to love them simply roasted or mashed and lightly sweetened like in this bake, but there are tons of ways to prepare them. This version uses pecans and cornflakes in lieu of marshmallows to top the casserole. If you're going the pie route, a few key spices can bring out that beautiful sweet potato flavor. I personally add a bit of chai spice to make mine special.

The Standard: Green Bean Casserole

How to Change it Up: Green beans are deliciously versatile and take on flavor easily! I love the idea of simply cooking them a day in advance. Then, you can sauté them right before serving using different sauces (homemade or store bought) to take them to the next level. Think harissa and marcona almonds, basil pesto and cherry tomatoes, thai curry and butternut squash. Want to go a totally different route? This recipe calls for tempura-battering them and serving them with a shallot dip - I'm so tempted for this year!

The Standard: Parker House Rolls

How to Change it Up: I personally love parker house rolls as they are - fluffy and buttery. But where I always like to play with breads is the butter. Mixing in a few ingredients can totally change the tone of a bread dish, even store-bought ones. I top my rolls with miso-butter, but I also love to add a bit of honey and spice for a chili-honey butter. Sesame oil can add nuttiness, and herbs can add both brightness and elegance to your table butter.

Enjoy and Happy Thanksgiving to everyone!

Aliya LeeKong X Jill Lindsey Supper Club + Carrot Tartare

ALIYA LEEKONG X JILL LINDSEY SUPPER CLUB + CARROT TARTARE

A few weeks ago, I hosted a supper club at a gorgeous store in Brooklyn, the namesake of the equally gorgeous Jill Lindsey. It is the perfect venue - beautiful handmade home goods, rugs and furniture from Nicaragua (designed by Jill!), candles, jewelry; they host events and have a café area in the back. Jill is the perfect partner, having worked in restaurants and well-versed in all of the front-of-the-house needs. The one catch? ....no kitchen! So, yes, I served (with the help of the amazing Tamsin Kelly! thank you again!) a 5-course, sit-down dinner with my "easy-bake" countertop oven and an induction burner, both of which I brought with me. Fun! and Terrifying!

Here is the menu and some great photos of all of the people (so many friends surprised me!) who came. Photos are all by the talented MJ Batson of Corac Studios

I wanted to share the recipe with you for the star of the Carrot 3 Ways dish, a carrot tartare. The inspiration for the tartare is an Ethiopian dish called kitfo. I posted the recipe for kitfo yeeeeeaars ago, but it's basically a hand-cut steak tartare warmed in a spiced butter infused with cardamom, black pepper, and cayenne. It is out of this world!! I thought the spices played really nicely with the sweetness of seasonal carrots here in lieu of beef. I served mine with dehydrated carrot chips and a brown butter carrot-sunchoke purée. Enjoy!

CARROT TARTARE

Ingredients

Serves 4 to 6

3 medium carrots, peeled

5-6 tablespoons unsalted butter

½ teaspoon ground cardamom

1 teaspoon ground black pepper

¼-½ teaspoon cayenne

1 shallot, minced

2 garlic cloves, minced

Salt, to taste

Chives, for garnish

Procedure

Bring a medium pot of water up to a boil and season heavily with salt. While the water is coming up, prepare an ice bath (a bowl of cold water with ice). You want to cook the carrots and then shock them in the ice bath to stop the cooking.

When the water comes up to a boil, add the carrots and cook until a fork slips easily into the thickest part of the carrot. That can vary depending on the width, so I would say anywhere from 6 to 12 minutes. Transfer immediately to the ice water to stop the cooking. Remove and dry thoroughly. At this point, you can move ahead or save them in the refrigerator for use a day or two later.

If you have a stand mixer with a meat grinder attachment, pass the cooled and dry carrots through the larger, coarse grinding plate. If not, you can use a ricer or a food processor to achieve a ground carrot texture. You don't want mush, so try not to take it too far!

Heat the butter in a medium saucepan over medium heat. Add spices and toast for a minute or so until fragrant and nutty. The butter should brown a bit. Add the shallot and garlic and cook another 30 seconds to a minute. Toss in the ground carrots until they are heated through. They should be warm and touchable.

Serve warm (you can use a ring mold if you like) and top with chopped chives.

10 Picks for a Beautiful Thanksgiving

10 PICKS FOR A BEAUTIFUL (AND SMOOTH...) THANKSGIVING

Thanksgiving is by far my favorite, favorite holiday! We all know it's all about the food, and, in the past, I have blogged about more recipe ideas than a few to spice it up. But, I thought I would also share a few other picks with you - things to beautify your table and kitchen, (in some cases) streamline your cooking, and remind us that we should all be thankful for our family, friends and food this holiday....

WELL-WRINKLED LINEN TABLECLOTHS | TERRAIN

It all starts with the tablecloth, and I love a great linen tablecloth. If you're like me, you're thinking decorative plates, servers, candles, flowers....why not let them shine? This tablecloth is the perfect, simple backdrop. Besides, it's supposed to be wrinkled - so throw it on without worrying about wrinkles and creases.

METAL CANDLE LANTERN | WAYFAIR

Come on, now. You know I wasn't going to let the table be all plain vanilla! I love these candle holders - they give such a romantic edge to the table, and, most importantly, they aren't too tall. It's the worst when you can't see the person across from you!

EXTRA LARGE GOLD ICE BUCKET | FOOD 52 & PUNCH BOWL WITH LADLE | CB2

Keeping the crowd happy during cooking (and the meal) is key to a smooth Thanksgiving, but if you're like me with 25-30 relatives and friends, the last thing you want to do is stop mashing the potatoes to pour someone a drink! At our house, my mom and I make a ridiculous sangria that we put out and let people help themselves. Wine works too, and the key is to put these beautiful pieces outside the kitchen so no one interrupts your flow. :)

PREMIER 2-PIECE CARVING SET | SHUN

The turkey is always the main event, so here are a few picks to make it the best it can be. First, a carving set - you need one! And this one is just too pretty. It's a bit of a splurge, but a girl can dream....

LARGE BRINING BAGS | FIRE AND FLAVOR

If you are reading a food blog right now, there is no excuse not to brine; it's the gold standard - more flavor, more juiciness. It just needs to be done. These are some awesome all-natural bags to use, and there are also brining kits on the site with all of the ingredients (except water...) to make it easier for you.

GRAVY BOAT WITH WARMING BASE | WILLIAM SONOMA

You worked really hard on that turkey, got the most delicious drippings, and turned it into a gravy to die for. Now, you could go out and find some antique, artisanal, super delicate gravy boat that stuns on the table. OR you could have warm gravy. Seriously, the thought of cold gravy is up there with like wilty, slimy greens (eek factor).

WOLF GOURMET COUNTERTOP OVEN | SUBZERO

I know, this may look like an easy-bake, toaster oven, but it is much much more! I LOVE my countertop oven - in fact, I did a pop-up last week at a cute store that had no kitchen and brought my little oven with me (5 courses; nobody knew the wiser). Yes, it toasts, but it also bakes with convection and convention settings. If you are like me and don't have a double oven, you understand the trials and tribulations of Thanksgiving. How do I roast my turkey and make stuffing / mac n' cheese / roasted veggies, etc?!? Here is your answer. It heats up in no time, fits most casserole dishes and is up for the job. Can you tell I love this oven? By the way, I'm showing you my dream buy (i don't have this one), but there are options up and down the price range with Hamilton Beach's coming in under $100.

JAN BURTZ GOLD LUSTER SERVING BOWLS | ABC HOME

Whatever you make, you have to make it look good on the table, and these serving bowls are simple, gorgeous and happen to be dishwasher and microwave-safe (key!). Also, I love this bakeware because it goes from oven to table and looks flawless.

DONATE | FEEDING AMERICA

Food insecurity is real. Donate $ or food to help others this holiday season. My little PSA.

Enjoy!

Squash Toast with Chipotle Honey + Pepitas

SQUASH TOAST WITH CHIPOTLE HONEY + PEPITAS

Okay, so I looove avocado. BUT (and I know this might offend some of you), I'm not the biggest avocado toast fan. I know! In the beginning, it was pretty cute, but now, it's become a phenomenon and a food trend (with an $8+ price tag to boot at most of my local Brooklyn spots)! Beyond that, it's Fall - the season has changed and so a time has come to explore some alternatives for your morning breakfast, snack or however you might traditionally eat toast.

Squash is everywhere, so why not mash up some buttery, sweet squash and slather it on toast? Let's go a step further. Why not spice up the squash with some minced shallots and jalapeño, top with some chipotle-infused honey, throw in some cream cheese and roasted pepitas....I think you get my point here. Toast can be so much more!

That's what this squash toast is all about. Hitting highs and lows of flavor and texture. You've got crunchy, creamy, sweet, savory, spicy (I could go on)....Enjoy!

Ingredients

Serves 4 to 6

For the chipotle honey:

½ cup honey

1-2 dried chipotle chilies (adjust to your heat tolerance)

For the squash toast:

Canola or olive oil

1 medium-sized butternut squash or kabocha (2 to 3 lb) squash, halved and seeded

salt and freshly ground pepper to taste

1 small shallot, minced

1 jalapeno, seeded, ribbed and minced

small handful of cilantro, finely chopped

juice of half a lime

8 to 10 slices white/wheat country bread, lightly toasted

1/2 to 2/3rd cup cream cheese or mascarpone

1/3rd cup pepitas, roasted

Procedure

For the chipotle honey:

Add honey and chilies to a small saucepan. Cook on low for a half hour, remove from the heat, and let cool and infuse another 20 minutes. Strain if you want to.

For the squash toast:

Preheat the oven to 425° F.

To roast the squash, generously coat with oil, sprinkle with salt and pepper and roast flesh side down for about 30-40 minutes until mashable.

Spoon out squash into a bowl and add shallots, jalapeño, cilantro, and lime juice. Mix together and adjust seasoning.

To assemble the squash toasts, slather a tablespoon or so of cream cheese on the toasts. Top with a spoonful of the squash mixture and sprinkle a few toasted pepitas on top.

These are best enjoyed with the squash is warm.

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