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Sep 11

51 Comments

A Tribute in Lights-9/11/2012

Fox News Photo Of American Flags 9/11/2012

Sitting on my stoop in Brooklyn I have a beautiful view of the Tribute in Lights, it’s awe inspiring. It feels like yesterday when we were attacked and so many innocent people were murdered. I saw the Towers in billows of smoke on that day and every September 11th I re-live it. I count myself lucky that I wasn’t in Manhattan working when it happened but it still rips my heart out every time I think about it, for hours that day I didn’t know the whereabouts of my daughter. On that day she had to go to Battery Park City in the shadow of the World Trade Centers. There was no cell phone service that day and for what seemed like centuries I could not reach her. She left for work late that day, we both watched in shock and horror as a plane hit the North tower, at that time it was speculated by the media that it was just an accident, a small plane must have lost control and flown into the Tower. After she left I found out the sad truth about what happened. Her train stopped mid station, just short of the WTC station that was damaged. It took her hours to get out, they had to evacuate the train and in the dark the passengers were guided by MTA employees, FDNY and NYC Police to the station and then had to make their way out to the street. Imagine the chaos in that station and then on the street. The South Tower had collapsed when she got out and you couldn’t see anything at all. A friendly hand on her shoulder guided her to some light and she started to walk home. She walked over the Brooklyn Bridge to her friends house and called me. When she got home she was covered in soot and you could see the hand print on her blouse, it was a Fireman who helped her. Today I am thankful, but still sad for all the lost lives and how our country has changed as a result of this terrorist attack.

I tried to take a picture of the Tribute in Lights from in front of my house but my iphone just couldn’t pick it up well enough, this is my picture, you can barely see the two blue lights and the tree’s in front of my house but they are there.

Here is what it really looks like, this is from Google pictures:

Tribute in Lights

Sep 11

10 Comments

Polls Are Open-Cocktails and Mocktails Marx Foods Contest

Hi Everyone, short post here, wanted to let you know that polls are open to vote on the Cocktails and Mocktails for Marx Foods. There is an exciting array of drinks. My Bloody Mary and Plum Juniper Berry Fizz are in the contest. If you feel so inclined and would vote for my drinks I would be soooooo appreciateive. Here is the link and thank you so much even if you don’t vote. I appreciate all of you checking out and stopping by.

Bloody Mary

Plum Juniper Berry Fizz

Sep 6

24 Comments

Buttermilk Ice Cream With Plum Juniper Berry Swirl

I love ice cream, and really enjoy making it rather than buying commercially prepared, don’t get me wrong I buy ice cream often but when I have the time and ingredients I really love home made. This idea came to me because I had  some things I needed to use before they spoiled.  I had some buttermilk I needed to use right away and  plum juniper berry syrup left over from the Marx Food cocktail contest. I thought that the tangy buttermilk custard would go nicely with the sweet/tart plum syrup. It really did go well together and the resulting ice cream is delicious. I took the plum syrup and reduced it by about 1/4 so it was more of a loose jam consistency and would make a nice swirl in the ice cream. This tastes like cheesecake ice cream, it’s creamy and a little tangy and the plum swirl is subtly flavored with the juniper berries. If you have never had buttermilk ice cream I recommend you give it a try, its really good.

The Custard:

1/2 cup heavy cream
1 cup whole milk
1 cup full fat buttermilk
1/2 cup sugar
5 egg yolks
1 tbs clear corn syrup.
In heavy non reactive saucepan heat cream, milk and buttermilk to scalding. Beat egg yolks and sugar with a whisk or electric mixer until light in color and thick. Slowly add some of the hot milk to the egg yolk mixture whisking constantly. Whisk to combine and add to the pan with the hot milk whisking constantly. Heat over med/hi heat until it becomes thick (165-170 degrees) and coats the back of the spoon, to test it swipe finger making a line, if it’s done the line will remain intact.NOTE: if you don’t have or cannot find full fat buttermilk use the low fat, omit the whole milk and increase heavy cream to 2 cups.
Pour into heat proof container, cover with plastic directly onto the custard. Let cool at room temperature then refrigerate overnight or until it reaches 40 degrees. You can also prepare a ice bath, pour the custard into a zip lock bag, seal it well and immerse in the ice cold bath until it’s cooled. Then refrigerate or use right away
Plum Juniper berry syrup:
2 1/2 cups ripe plums (I used methley plums they have beautiful dark almost black skin and bright red flesh) quartered with skin left on (I used 5 plums.
1/2 cup sugar
4 whole juniper berries
1/2 cup water
Place everything in saucepan, bring to a boil then reduce heat to med and let cook until thick and plums are broken down and it’s reduced by approximately 1/4 it takes about 15 minutes. Strain into a jar with a lid, pressing the plums leaving only the pulp and skin, let come to room temperature then refrigerate until ready to use. It’s pretty thick and when it’s cooled its like the consistency of loose jam.
Before you pour custard into  the ice cream maker add the tbs of corn syrup to the custard, pour into ice cream maker following manufacturers instruction. When it’s ready it will be the consistency of soft serve ice cream. Put half of the custard into a freezer container, drizzle some of the syrup over the ice cream (I used 1/4 cup) and using a bamboo skewer or butter knife, swirl into the ice cream. Put the other half of the ice cream on top of it and swirl more syrup. Freeze until it is a scoopable consistency.

Sep 4

10 Comments

Marx Food Cocktails And Mocktails Recipe Contest-Bloody Mary And Plum Juniper Berry Fizz

Bloody Mary

This months challenge from Marx Foods is to make 2 drinks a Cocktail which would include alcohol and a Mocktail, well you know what that is, no booze. All of us that participate in this challenge were sent a box of goodies, spices and other items, one of which has to be used in each drink. I received, saffron, juniper berries, dill and fennel pollen, long pepper and dried fresh pineapple. We have to use at least one of these items in each drink. I do so love a challenge and this in particular was challenging for me as I am not an accomplished mixologist, honestly the extent of my expertise is opening a bottle of beer or wine. I do love a good cocktail or mocktail as long as someone else mixes it for me.

My first entry is a Bloody Mary, that I tweaked a bit, it’s not your traditional drink other than the fact that it contains tomato juice. For this drink I used two of the ingredients from Marx Foods, the long pepper and fennel pollen. I used the long pepper instead of black pepper and rimmed the glass with a combination of kosher salt and fennel pollen. It’s a bit spicy thanks to the long pepper and hot sauce, a bit tart from the lemon and I also added a pinch of sumac which is both peppery and citrusy. It’s best to make the tomato juice mix the day before serving so that everything melds together.  I was happy with how it turned out, maybe I’ll start mixing more cocktails from now on.

The mocktail was a lot of fun to make. I wanted to use something seasonal,  I had some beautiful methley plums, (they are so gorgeous with their dark almost black skin and bright red flesh), that were perfectly ripe and I thought that the juniper berries would go beautifully with them. I love the combination, the syrup with ripe plums, sugar and juniper berries is delicious, so good I am thinking it would make outstanding jam. This drink is very simple, plum juniper syrup, sparkling water and lime. The plums with the juniper berries give it a complex flavor and the lime gives it some zing, It’s pretty too!!

Bloody Mary
Makes one 8 oz drink
Cocktail
4 oz tomato juice or V-8 vegetable juice
1/4 tsp homemade celery salt
juice of 1/2  Lemon
splash worcestershire sauce
splash of hot sauce, tabasco, sriracha, cholula
pinch of sumac
pinch of ground long pepper
3 oz vodka
 To Rim glass and Serve
1 tsp kosher salt
1 tsp fennel pollen
small young celery stalk with leaves for garnish
slice lemon for garnish
Homemade celery salt
1 tbs celery seed
1 tbs kosher salt
To your spice grinder or mortar and pestle add the celery seed and the salt and grind. Store unused celery salt with your spices in an airtight container.
Pan roast a couple of long pepper, just for a few minutes, remove from heat and let cool. Grind in spice grinder or mortar and pestle (these can be used instead of black pepper and when you dry roast the flavor intensifies)
Crush kosher salt and fennel pollen using mortar and pestle.
Add tomato juice, lemon juice, celery salt, hot sauce, worcestershire sauce, ground long pepper and sumac stir together and refrigerate for at least an hour or preferably overnight.
 Rub around the rim of the glass with lemon and dip glass in salt fennel pollen mixture.
Add some ice cubes to prepared glass, pour in vodka, top off with the tomato juice mixture, garnish with celery and lemon if you like.

Plum Juniper Fizz

Mocktail
Plum Juniper Berry Fizz
Makes 2-4 drinks depending on how much syrup you use
2 1/2 cups ripe plums cleaned and quartered skin left on. (I used Methley plums that have a dark almost black skin and red flesh)
1/2 cup sugar
4 whole juniper berries
1/2 cup water
Juice of half a lime (approx 1 tbs)
Place plums, sugar water and juniper berries in medium saucepan. Bring to a boil, then lower the heat to medium/low and simmer for 10-15 minutes. Remove from heat, cover and let sit until it cools to room temperature.
Strain into a jar with lid and refrigerate until cold.
To Make Drink
 Rub lime wedge around the rim of the glass, dip in sugar (optional) Pour 1/4 cup (4 tbs) plum syrup into glass add lime juice, top off with sparkling water.Serve garnished with lime.

Aug 28

22 Comments

A Farm Stand In South Salem, New York-Reminder of Days Gone By

A Bounty of Fresh Vegetables

Today was a whirlwind, my pugs, Izzy and Nando have had some medical problems and today I had to take Nando for a biopsy. My Veterinarian’s office is Upstate, New York. It’s a 62 mile drive one way but totally worth it for me. Once you find someone you trust implicitly as I do Dr. Seo distance has no meaning. I had to be there by 9AM, left my house very early Izzy and Nando in tow. To say I was nervous and worried is an understatement. The “C” word came up when Nando was examined last week and I feared the worst. You see, I have been through this multiple times with my other pets and no matter how many times you go through it doesn’t get easier. Luckily, Nando was scheduled as the first procedure so I knew I would not have to wait long for word on how he was. Rather than sit in the waiting room I decided to go get a cup of coffee with Izzy and my friend Steve who kindly drove me and the pugs upstate today. We have been there many times and each time we notice signs across the street from the vets office for a farm stand, fresh corn, tomatoes, squash and eggs. I thought it would be nice to wander over there and see what they have. As we walked up the driveway and passed the quaint beautiful little house we noticed the rows and rows of corn and other vegetables growing. It was idyllic and beautiful, but I could not figure out where the farm stand was. A car pulled into the drive way so we asked him where we could buy the vegetables and he pointed to a covered stand in back of the house, he said the farmer who owns the stand is not there and we can take what we like on the honor system. There is a box to put the money, just weigh what we want and leave the cash in the box. I think I looked at him like he had two heads, being from Brooklyn, and living in the city that is unheard of. I made my way to the little stand and there were rows of fresh tomatoes, corn, squash, peppers and other vegetables. On the side was a cash box with a simple hand written sign directing you to slip the money in the slot and a cup filled with change and bills and a sign that told you to use it if you need to make change. I carefully picked the vegetables I wanted, weighed and recorded the amount for each on a piece of paper, I slipped my money into the slot and left. As I was walking away I felt like I had been transported back to a kinder gentler time. This man trusted people to do the right thing, and I am sure most would do exactly that. It made me feel good that he trusted his fellow man enough to leave his farm stand full of produce, a cash box and cup full of money out there. I wish I had thought of taking pictures of the stand but my mind was elsewhere, but I’m sure you get the picture.

When I walked back to the office Dr. Seo was walking around outside looking for me, he said Nando was fine, he is cautiously optimistic  about the results and I will know possibly the end of this week. I felt relieved and still remain optimistic that the biopsy results will be benign,

Izzy and Nando together as always in docs office.

Aug 20

16 Comments

Sticky Glazed Baby Back Ribs

I am kind of obsessed with the Mosto Cotto syrup I got from Marx foods. It’s delicious, I used it in a sweet dish, now I wanted to try it in a savory one. I thought it would make an amazing glaze for ribs, I had a slab of baby back ribs screaming to be made, so I decided to give this a try. The glaze is sweet and tart and very sticky (in a good way). This can be made in the oven entirely or both the oven and the grill. I steamed the ribs first in beer, onion, garlic and threw a bay leaf in. When the ribs are tender, you remove from the steaming liquid and either oven roast or grill with the glaze. They are tender and delicious. The Mosto Cotto syrup gives a slightly fruity flavor to the glaze, if you don’t have the syrup use balsamic vinegar (Mosto Cotto is a byproduct of the very grapes used to make the vinegar) and some natural unsweetened black cherry juice.

Glaze

1/4 cup Mosto Cotto syrup
If you don’t have Mosto Cotto use 3 tbs balsamic vinegar and 3 tbs black cherry juice (like R.W. Knudsen)
1  tbs +2 tsp dijon mustard
2 tbs brown sugar ( packed)
1 tbs red wine vinegar (omit if using balsamic vinegar)
Add all ingredients to a small saucepan and simmer until reduced by 1/4 it takes approximately 20 minutes on med heat. Set aside to cool.
To steam the ribs
1 onion quartered
1 bay leaf
3 cloves garlic smashed
3 cups water, stock or beer (a nice dark beer like guinness works well if not any beer will do)
salt and pepper to taste
Heat oven to 425 degrees. Salt and pepper the ribs on both sides, then place ribs, onion, garlic and liquid in dutch oven or covered pan. Bake covered in oven for 1 1/2-2 hours or until tender. Half way through baking turn slab of ribs over and continue cooking the rest of the time. Reduce oven temp to 375 degrees or fire up the grill.
Oven method: Remove ribs from pot  (save the cooking liquid for stock) and place back in roasting pan. Brush glaze on both sides of the ribs and bake at 375, it will take approximately 45-60 minutes, halfway through the cooking time baste the ribs with more of the glaze. When they are done cover with foil and let sit for about 20 minutes you can also cover and keep in warm oven (170-200). Brush with more of the glaze before serving. (If grilling follow directions for the type of grill that you have)

Aug 13

39 Comments

Bake Together-Buttermilk Panna Cotta With Mosto Cotto Champagne Grape Syrup

Bake Together Buttermilk Panna Cotta

First let me say I LOVE panna cotta, and I was so happy to see this bake together didn’t involve a hot stove, not that I don’t enjoy baking, I do, really do, but it’s been so hot this is a welcome change.Abby’s Ricotta Panna Cotta with Raspberry Syrup is divine, the use of ricotta is brilliant.

The lovely people at Marx foods sent me a bottle of Mosto Cotto and I have been toying with idea’s on how to use it and the first thing that came to mind when I received it was somehow incorporating with panna cotta. First let me explain what Mosto Cotto is, it’s an Italian syrup naturally sweetened, made from Montepulciano grapes and Amarena cherries, it’s complex and utterly delicious. Tasting it, I thought it would go nicely with a tangy panna cotta.  Instead of using heavy cream and ricotta I used some full fat buttermilk,sour cream and a little heavy cream, a little less sugar than the original recipe called for and some fragrant vanilla. I saw some beautiful champagne grapes at the market and thought they would go very nicely in the syrup. The resulting dessert is a little tangy sweet and fruity.  If you don’t have this syrup you can make a cherry syrup using fresh cherries, I do recommend it though, it’s so delicious. Thank you Abby for the inspiration as always.

1 cup full fat buttermilk

1/4 cup heavy cream

1/4 cup sour cream

1/4 cup sugar

1 tsp vanilla

1 tsp gelatin

1/4 cup water

Add the water to a pyrex measuring cup or ramekin, sprinkle gelatin on the water and set aside until the gelatin blooms.

Add buttermilk, sour cream, cream, sugar and vanilla to mixing bowl and whisk until everything is blended, there are no lumps and sugar is dissolved.

When gelatin has bloomed heat in microwave for a few seconds to liquify, whisk into the buttermilk mixture.

Pour into serving glasses or ramekins (NOTE: if using ramekins that will need to be un-molded, oil the ramekins with cooking spray or neutral oil). Pour into glasses or ramekins, cover with plastic wrap and refrigerate at least 4 hours or overnight.

Mosto Cotto Champagne Grape Syrup

1/2 cup Mosto Cotto Syrup

1/4 cup sugar

1 cup champagne grapes

zest of half a lemon

2 tbs good Italian red wine (OPTIONAL) A slightly sweet and fruity wine is good. I used  Il Conte Montepulciano d’Abruzzo

Add syrup to small saucepan, now add lemon zest and sugar and heat until sugar dissolves, add the grapes and cook for a few minutes, I cooked for approximately 3 minutes on med heat (You don’t want the heat too high). the grapes will start to break down a little. Remove from heat, pour through a sieve mashing the grapes (add optional red wine now) and refrigerate until ready to use. You will probably have leftover syrup, make some drinks, it’s wonderful with sparkling water served ice cold.

To Serve:

Pour cold syrup on top of the panna cotta and serve. If un-molding ramekins, put a few inches of hot water in the sink and sit the ramekin in the sink for about 5 seconds run a small flexible offset spatula or butter knife around the panna cotta to loosen the sides. Invert onto serving plate and spoon syrup over panna cotta.

Aug 10

16 Comments

Fried Red Tomato And Egg Salad Sandwich

Fried Tomato and Egg Salad

A couple of weeks ago I was showing homes to a friend of mine and we decided to have lunch, we found ourselves in Williamsburg, Brooklyn at a trendy and wonderful restaurant called “The Diner”. It’s a very cool spot, their menu changes using only fresh seasonal ingredients. We decided to split a raw kale salad and a fried green tomato and egg sandwich. Both were delicious, fresh and just plain wonderful. The sandwich had breaded fried green tomatoes, a fried sunny side up egg, sweet pickles and mayo on grilled brioche. YUMMY!! It reminded me of a sandwich from my childhood, egg salad, tomatoes, pickles and crushed potato chips on toast.   I took both sandwiches and combined them. I fried tomatoes (there were no green tomatoes to be found) that are breaded with crushed potato chips, made egg salad  and instead of sweet pickles I used dill slices, all this on grilled brioche. This sandwich is not diet food, well, fried tomatoes and mayo laden egg salad but it’s ok to splurge every now and then right? I like my egg salad straight up nothing in it but mayo but you can add whatever you like, herbs, celery or whatever is your favorite way to prepare.

Makes 1 sandwich

1 firm tomato

2 hard boiled eggs

mayo (add as much as you prefer)

1/2 cup crushed potato chips (I used kettle chips with sea salt)

1 tbs flour

dill pickle slices

1 egg or egg white beaten to dip the tomato slices

Fill saucepan with warm water and add some salt. Gently lower the eggs into the water and turn the heat up to high. When the water comes to a boil let it boil for 5 minutes. Turn the flame off and let the eggs sit in the hot water for another 5 minutes. Rinse the eggs until cooled in cold water and peel.

Slice tomato into thickish slices, lightly salt and pat dry with paper towel, crush your chips and add the flour (I used a zip lock bag, dip the tomato slice in egg and then in crushed chips. Set aside on cooling rack while your skillet heats. I used a non stick skillet, heat with some olive oil about 1/4 inch until its good and hot, gently add the tomato slices and fry until lightly browned on each side. I found it took about 2 minutes per side using a medium high heat. Remove from pan, drain on paper towels.

Chop the hard boiled egg then mash with a fork. I like the yolks and whites very fine and kind of smashed together. Add pepper (salt if you wish) now mix in the mayo.

Slice the bread if you are using a unsliced loaf or take two bread slices, brush with melted butter and grill until lightly browned.

Slather some mayo on each slice of bread, lay the fried tomato, now some of the egg salad and finally 2 or 3 pickle slices. Put it together and enjoy.

Aug 1

14 Comments

Versatile Blogger Award

Thank you Jasline

Let me first say that I love Jasline’s beautiful blog Food is my life, I have especially enjoyed her series on the recipes of Jamie Oliver. She has featured delicious recipes that are easy to make and nutritious. I am honored to have been nominated  by Jasline for the Versatile blogger Award and want  to take this opportunity to urge you all to visit Jaslines blog, the photography ,recipes and writing are top notch and I know you will enjoy as much as I do. Thank you Jasline for the nomination I really appreciate it and I want to pay it foward by nominating some of my favorite blogs for this award. These awards are affirmation and a nod from fellow bloggers and that speaks volumes in my opinion. I count so many of you as friends I have never met, but we all have the same passion and interest. Thanks again Jasline I look forward to many more posts on your gorgeous blog.

Most of these wonderful blogs probably already have this award but I am re-nominating them sometimes we just need a hug. I love so many blogs and follow them daily I can’t possibly name them all, I wish I could. Just click on each to see amazing recipes, great writing and beautiful photography. Enjoy! I would add the award to the side bar but I can’t figure out how to do it, anyone know???

The Solitary Cook

Go Bake Yourself

Food Babbles

In Pats Kitchen

The Wimpy Vegetarian

Petit4Chocolatier

Fig and Quince

Two Dogs In The Kitchen

Dabblings  and Whimsey

Healthy Green Kitchen

Cooking Up The Cure

Em-i-lis

Georgiecakes

Jul 31

8 Comments

Voting has begun-Fire On Ice Challenge

Light and Dark Spicy Chocolate Panna Cotta

 

Just an update, voting has begun for the Fire and Ice chile pepper challenge from Marx Foods. There are 19 bloggers competing and I am proud to announce that I am one of them. I had so much fun with this challenge and want to thank Marx food for the delicious assortment of chillies and the opportunity to hone my skills and creativity.

If you are so inclined and would like to vote for my Spicy Panna Cotta you can do so by clicking on this link for Fire On Ice.  You can vote until midnight, Thursday August 2nd. Thank you so much if you like my recipe enough to vote for me and if not, I still thank you for checking it out. Thanks again everyone!

 

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