Food Network App

Trying to set a menu for a little party this weekend I stubbled upon the The Food Network app on my phone. It is a great app to help you research recipes, save, organize and create a shopping list all on your phone. While at the store the app lets you cross off the items you already have in your cart off the shopping list it create for you off the recipes you selected. This is a wonderful little helper add for aspiring cooks who also have a household and family to run, like me :-). 

For your little party I prepared Shrimp Ceviche and Mexican Meatball soup by Marcella Valladolid.

Also on the menu, my all-time favorite party appetizer

Seared Ahi Tuna crusted with Black Sesame Seeds with a beautiful Orange Cilantro Mojo as dipping sauce

Shopping list:

1/2 cup fresh orange juice

1/2 cup olive oil

1 tablespoon chopped and seeded habanero Chile peppers

2 cloves of garlic finely chopped

2 tablespoons chopped cilantro

1 tablespoon dijon mustard

kosher salt and freshly ground pepper

lime wedges

cucumber slices

Combine ingredients whisk and set aside

Crust Tuna with sesame seeds, sprinkle salt and pepper on nth sides. Sear for 2 minutes on each side in a pan with olive oil.

Let tuna rest for 5 minutes and then slice to serve. Drizzle mojo on sliced tuna.

Meeting Master Chefs

This weekend I was so honored to meet George Mendes. If you know me, you know how inspired I am by Master Chefs like him. Food really is art and culture and these Chefs are wonderful artists. I was lucky enough to see him sear scallops and just by watching him work I learned so much.

Go dine at his restaurant ALDEA in NYC.

Valentines Ideas

Hearts Apricot Glazed Shrimps

When you want to show your affection by pulling out all the stops for a special occasion meal -- Valentine's Day, Mother's Day, birthday, anniversary, etc. -- why not let the salad show how you feel, too?

Best of all, this salad tastes as good as it looks. It features apricot-glazed shrimp, sweet peppadews filled with tarragon-scented feta, and brandied apricots over baby greens.

(View the Full Size Photo of Twin Hearts Apricot Glazed Shrimp and Peppadew Salad)

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients:

• 3 Tbsp brandy
• 1 Tbsp water
• 6 dried apricot halves
• 2 Tbsp crumbled feta cheese (or mild blue cheese)
• 1/2 tsp cream or milk (plus additional as needed)
• 1/4 tsp dried tarragon
• 4 medium peppadews (see Cook's Note)
• 8 peeled and cooked jumbo shrimp (see Cook's Note)
• 4 thin wood or metal skewers

Back in NYC

What I enjoy most about having lived in so many different places within the last 10 years is the culinary variety I was bound to experience. From German Potato dumplings, Dutch Cheese, Finish Cinnamon Buns, to New England Lobster Rolls, little bit of Tex/Mex and Maryland Crab Cakes, I have loved every bite of it.

This summer we relocated from Maryland back to Connecticut. I had no idea how much I missed the City. All the fantastic restaurants and the diversity of food available to you. One of my favorite places is Chelsea Market, If you have not been you have to go and check it out.

chelseamarket.com



Spices and Tease


Four generations ago our family started a small spice business in the surroundings of Naples Italy. Very soon after, the quality as well as the variety of their products resulted as an immediate success.

Early 1960s our branch of the family expanded the business to the South of France and then Paris where they are still today providing exceptional quality spices to French connoisseurs and Chefs.

In 2003, We the two Cousins Francois and Bruno decided to come to America, to share our approach to culinary excellence through our search of only 1st grade products, rich of our family legacy and experience of nearly a century trading spices and teas with the best farms and small producers all over the world.


Lucy’s Whey


This Lucy’s Whey outpost offers a curated selection of American artisanal cheeses, in the convenience of the bustling Chelsea Market. Here, our expert team of cheesemongers will assist you in selecting artisanal cheeses, farmstead preserves, local honey, small batch crackers and sweet treats. This location is also home to our famous grilled cheeses! Each day, we offer a variety of toasty, perfectly melted sandwiches—from the classic white cheddar with fig jam to the bolder Gruyere with rosemary ham.


Kingdom of Herbs


With the ambiance of a rustic, old world nursery, the Kingdom of Herbs is a one-of-a-kind shop for people who love the magic of discovery. True to its name, the store carries fresh herbs, and award-winning orchids, succulents, scented geraniums, and tillandsias as well as an assortment of beautiful containers. But that?s only the beginning. You?ll also find an ever-changing array of products, ranging from hand-hewn salad bowls to stylish hats, totes, scarves and jewelry.

Cooking with Todd English

This weekend I had the great honor of meeting Todd English. I went to a cooking class at this restaurant in the Plaza in NYC and learned how to make home made Pasta ;-)! If you have been following this blog you know who much I love the Italian cuisine or Italy for that matter. It was absolutely amazing to be able cook with one of the most amazing Chefs we have.

Cooking with Yoghurt

I recently went to the Re-opening of the Chobani cafe in Soho. They have turned their little test kitchen into a very stylish cafe with excellent food.

When I am cooking I am usually using greek yoghurt instead of sour cream, you can almost substitute it in any dish.

If you are interested in some of the really delicious dishes you can create with Chobani check out the Soho cafe website. They are sharing lots of mouth watering recipes with us.

click here to see Chobani recipes

Skirt Steak Fajita Pita with Chimichurri with Chunky Mango Guacamole

I am so in love with the food network.. check out this wonderful recipe out. 

Skirt Steak Fajita Pita with Chimichurri

Ingredients

Marinade:

1/2 cup low-sodium soy sauce

1/4 cup lime juice (about 2 limes)

2 tablespoons honey

1/2 to 1 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

4 cloves garlic, smashed

Salt and freshly cracked black pepper

2 pounds skirt steak

Chimichurri:

1/2 to 1 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 limes, juiced

2 small cloves garlic, grated

1 jalapeno, seeds and ribs removed, minced

1 small red onion, minced

2 cups fresh cilantro with tender stems, chopped

2 cups fresh flat-leaf parsley with tender stems, chopped

1 orange pepper, seeded and 1/4-inch sliced

1 yellow pepper, seeded and 1/4-inch sliced

1 Spanish onion, 1/4-inch sliced root to tip

1 tablespoon canola oil

4 pita pockets, cut in half

4 to 8 slices Havarti cheese

Directions

For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.

For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.

Heat a grill pan to high heat.

Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.

While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.

Cut the pita pockets in half.

Slice the rested skirt steak into thin strips against the grain.

To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html?ic1=obinsite&oc=linkback

Chunky Mango Guacamole

Ingredients

3 medium ripe avocados

Salt and freshly cracked black pepper

2 to 3 limes, juiced

1/4 cup fresh cilantro leaves, minced

2 tablespoons minced red onion

1 clove garlic, grated

1 ripe mango, peeled and diced

1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced

1/4 red bell pepper, diced

Directions

Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html?ic1=obinsite&oc=linkback

Chobani Promotion

I do love the Chobani Greek yoghurt. I love the company and the product for so many reasons. Natural food is better for you, greek yoghurt has no fat and serves you all the protein you need and tastes delicious!
Funny enough my husband recently took a job at the Chobani in Soho, NYC. If you know my husband, you know that he is not really a culinary expert, he loves to eat good food, but his signature dish (while I am out of town) are sliced onions on crackers.
Over the last 6 years (ever since we had kids) I found myself numerous times explaining why I am buying organic milk, since "normal milk" is so much cheaper and why chicken, meat and veggies have to be local and organic as opposed to standard grocery quality. So now, after meeting some of the most wonderful chefs the culinary world has to offer and learning so much about nutrition, he comes home with a whole new perspective on food! Thank you Chobani :-)

It is so easy to buy prepared meals and drive though fast food chains to put dinner on the table. Trust me I do that too from time to time. However, with my blog I want to show how easy and quick everyone can create a fabulous dinner from scratch and feel really good about serving it!


Tzaziki with red beets:

• 1 c Chobani Non-Fat Plain Greek Yogurt
• 3 medium red beets, washed, trimmed
• 2 T extra virgin olive oil, divided
• 3 sprigs fresh thyme
• 1½ T freshly chopped dill
• 2 T freshly chopped mint
• 3 T freshly chopped chives
• Kosher salt and freshly ground black pepper, to taste
• Pita bread or cucumber slices, for serving
  
  

  PREPARATION

  Set a fine-mesh sieve over a bowl, add Chobani and refrigerate overnight.

  Season beets with 1 T olive oil, salt and pepper to taste. Wrap each beet individually in foil with a sprig of thyme. Place aluminum packets on a sheet tray and roast in a 350°F oven until tender, 30 minutes to 1 hour depending on size. Remove from oven and allow to cool.

  Remove beets from aluminum foil. Trim remaining stem, remove skin and mince.

  Combine strained Chobani, beets, remaining 1 T olive oil, dill, mint and chives in a mixing bowl. Mix well to combine and season to taste with salt and pepper.

  Serve with fresh pita bread or on cucumber slices.

  
  

Tzaziki

• 2 cup Chobani Non-Fat Plain Greek Yogurt
• 1 medium cucumber, peeled, seeded, shredded, and squeezed dry in a kitchen towel
• 2 garlic cloves, minced
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh or 1 ½ t dried thyme
• 2 tsp fresh lemon juice
• ¼ tsp kosher salt

Mix all ingredients together in bowl. Cover and refrigerate 1 hour or overnight

Mix your own creation:

just add any fresh fruit, nuts, seeds, chocolate chips... whatever you feel like to a cup of plain greek yoghurt! Yummy breakfast in less than 5 minutes! 

Chicken and White Bean Chili with Greek yoghurt

Chicken and White Bean Chili
Found this wonderful recipe on the Chobani website!

INGREDIENTS

• 
  1 c Chobani Non-Fat Plain Greek Yogurt
• 2 T canola oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts, quartered
• 1 t ground cumin
• 1 t ground oregano
• 1 t kosher salt
• ½ t freshly ground black pepper
• ¼ t cayenne pepper
• 2, 15.5-oz cans cannellini beans, drained and rinsed
• 1, 4 oz can chopped green chiles, drained
• 1, 14.5 oz can low-sodium chicken broth
  
  
  

Oma's Rhubarb Pie

My Grandmother bakes the best pies! She gave me all her recipe's. While I was looking for a translation online, I stumbled upon this Martha Stewart recipe...which is pretty much exactly the same as my Grandmothers. The only difference is that Martha adds Strawberries, which I find a nice refreshing twist...

• About 2 1/4 cups all-purpose flour
• About 3/4 cup sugar
• 1/4 teaspoon salt 
• 3/4 cup (3/8 lb.) butter or margarine 
• 2 cups sliced strawberries (1/2 in. thick) 
• 2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
• 1/2 teaspoon ground cardamom

Pie Crust

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter.

Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. 

Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.

Filling

1. In a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
2. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together.
3. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
4. Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
5. Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
6. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.

Grilled Vegetable Bruschetta

GRILLED VEGETABLE BRUSCHETTA... WHAT A PERFECT SUMMER APPETIZER!!!

INGREDIENTS

PESTO

6 cups lightly packed basil leaves

6 garlic cloves

3/4 cup extra-virgin olive oil

1 cup freshly grated Parmigiano-Reggiano

Salt and freshly ground pepper

BRUSCHETTA

2 red bell peppers halved lengthwise

2 yellow bell pepper halved lengthwise

2 yellow squash halved lengthwise

2 zucchini halved lengthwise

1 large sweet onion, sliced 1/4 inch thick

3/4 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

5 large ripe tomatoes, diced

1 small red onion, thinly sliced

1/4 cup fresh lemon juice

1/4 cup chopped parsley

3 tablespoons sherry vinegar

2 tablespoons minced garlic

1 tablespoon thyme

Ten 1-inch slices of country bread

4 ounces ricotta salata, thinly sliced, for garnishLight a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.

Brush the bell peppers, squash, zucchini and sweet onion with oil; season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.

In a small bowl, whisk the 3/4 cup of oil with the lemon juice, parsley, vinegar, garlic and thyme. Season with salt and pepper, pour it over the vegetables and toss.

Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.

Heather's Jalapeno Poppers

Heather makes the BEST Jalapeño Poppers!!!!

Ingredients

• 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
• 2 ounces feta cheese
• 2 ounces cream cheese softened
• 1 1/2 cups grated Monterey Jack/Pepper Jack or mozzarella cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, or less, to taste
• small hand full finely chopped cilantro
• 2 tbs grated onions

Directions

Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.

Cut peppers lengths wise and scoop out seeds. Place on baking sheet.

In a bowl, cream together the cream cheese, Monterey Jack cheese, onions, cumin, and cayenne.

Cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 15- 20 minutes.

Remove from the oven and serve immediately with cold beer.

Nicole's favorites...

My friend Nicole is a superb pastry chef (besides being a Mom of 3 little kids). Before she had her kids, she had her own company and has been selling her delicious pastries on farmers markets all over Maryland... here are some of her favorite recipes she shared with us...

Recipe for the Mexican Wedding Cookies (very easy):

1 Cup unsalted butter

1 1/4 C confectioners' sugar

1 tsp vanilla extract

1/4 tsp salt

1 3/4 C flour

1 tsp cinnamon

1 C ground almonds (or walnuts/pecans)

In large bowl, cream the butter until fluffy and pale yellow. Add only 1/2 C of the confectioners' sugar and continue beating until light and fluffy. Add the vanilla and salt and beat on low speed until blended. Sift the flour and cinnamon together onto a sheet of waxed paper. Add the flour mixture to the butter mixture and mix on low speed until just blended. Stir in the ground nuts. Cover and refrigerate until the dough is chilled, but not hard, and no longer sticky to the touch (about 15 min).

Preheat oven to 350

Have ready 2 ungreased baking sheets. Sift the remaining confectioners' sugar into a shallow bowl.

Shape the dough into 1 inch balls, place about an inch apart on a baking sheet.

Bake the cookies until just golden on the bottom (10-12 min)

Let the cookies cool on the pans on wire racks for 5 minutes before removing them one at a time and rolling them in the sugar. Let the cookies cool completely on wire racks.

Cream Cheese Cookies

Mix together and then chill for 30 minutes:

¼ C butter softened

1 8-ounce pkg cream cheese

1 egg yolk

¼ tsp vanilla extract

One pkg yellow cake mix

Drop small spoonfuls onto greased cookie sheet and bake at 375 degrees for less than 10 minutes (depending on how soft/hard you want them)

To all of my European friends... you have to try a Banana Bread... it is soooooooo delicious!!! One thing we miss out on BIG time in Europe! Here is Nicole's... (I add chocolate sprinkles to mine ;-))

Best Banana Bread

Mix together with hand mixer:

1 8-ounce pkg. of cream cheese softened

1 ½ sticks butter softened

Add:

2 C sugar till fluffy

3 large eggs

To the side:

Combine 3 Cups of flour with ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt

Add this flour mixture to the egg mixture

Stir in 2 C of mashed bananas (4-5 bananas- brown)

One tsp vanilla extract

1 C of chopped pecans or walnuts (optional)

Bake at 350 degrees (in a loaf pan) for one hour or until toothpick in center comes out clean (usually makes two loaves).

My Mom’s Caesar Dressing (no raw eggs)

1 C mayo (canola mayo)

¼ C – ½ C Extra Virgin Olive Oil

1 tbs white wine vinegar or champagne vinegar

2 tsp worstichire

½ C- 1 C freshly grated parmesan cheese

Juice of one lemon

Pepper to taste (more is better)

1-2 minced garlic cloves (or more if you like garlic)

(If dressing turns out with too much garlic flavor or too much olive oil flavor, then add more parmesan cheese or lemon)

Blend in blender 

Store in refrigerator for up to 3-4 weeks

Add to romaine lettuce and grilled chicken or shrimp

Hash Brown Bake

Combine:

1 Lb of frozen hashbrowns (thawed out a little)

1 can of cream of chicken

8 ounce pkg of cream cheese

¾ cup of sour cream

¼ C butter

2 tbs. onion chopped (or more if you like onions)

Can add crumbled bacon and corn flakes (baked) on top.

Bake at 350 degrees for 45 minutes.

Double Troubles

Preheat oven to 350 degrees. Grease a 13x9” baking dish.

Chocolate Chip layer:

1 1/2 sticks unsalted butter

1 C brown sugar

1 1/2 C all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 tsp vanilla extract

1 C semisweet chocolate chips

Brownie layer:

1 1/2 sticks unsalted butter

3/4 C unsweetened cocoa powder

1 1/2 C sugar

1/4 tsp salt

2 large eggs

1 1/2 tsp vanilla extract

3/4 C all-purpose flour

Chocolate chip layer:

Melt butter in saucepan over medium heat, stirring occasionally. Remove from heat and add brown sugar- whisk until no lumps remain (careful- the butter will spatter). Set aside to cool. (you can now make the brownie layer while this cools).

Combine flour, baking soda, salt in small bowl and stir together. Once butter mixture has cooled, add egg and vanilla and whisk until blended. Stir in the flour mixture with a rubber spatula until blended. Stir in the chocolate chips. Set aside. (this is the top layer)

Brownie layer:

Melt the butter in sauce pan over medium heat, stirring occasionally. Remove from heat and add the cocoa powder. Whisk until smooth. Add the sugar and salt and whisk until blended. Whisk in the vanilla. Sprinkle the flour over the chocolate mixture and stir with rubber spatula until blended.

Scrape the brownie batter into the prepared baking pan and spread evenly with a rubber spatula (or your hands).Drop large scoops of the c-c dough over the brownie batter and spread evenly with a spatula (or your hands). Bake until a toothpick placed in the center comes out with small gooey clumps of brownie sticking to it, about 40 minutes. Don't overbake or the brownie layer won't be fudgy. Cool completely on wire rack. 

(I bake these 1-2 days in advance, let cool, and then cut into squares and put in fridge- tightly covered or wrapped. The reason these turn out so moist and good is because it is all done over the stove!)