Always Order Dessert

Giveaway: Win a Tate's Bake Shop Valentine's Day Cookie Tower

2012-02-03T11:30:00.003-05:00

So here's the thing. Tomorrow is my birthday. It's also my most excellent friend, Moe's, birthday. I'm actually about to run and go try to find myself some fabulous pajamas to wear to the joint-birthday pajama cocktail party complete with breakfast-themed hors d'oeuvres and cocktails I'm hosting for my nearest and dearest tomorrow evening. (And yes, there will definitely be more about that later). But in the meantime, I'd like to celebrate by giving you a gift.

A gift of cookies.

When it comes to cookies, I am firmly in the bake over buy camp. But I do have a few exceptions. One of those are these incredible, buttery, super thin and crunchy chocolate chip cookies by Tate's. Tate's is a local NY brand based out of the Hamptons.

I discovered them via (who else?!) the Barefoot Contessa Ina Garten, who raved about them in an episode featuring lots of her attractive gay male cheese shop-owning friends. Even though I'm usually a fan of chewy cookies, I decided to give them a shot (because Ina said so), and I was blown away by how delicious and addictive they are.

Let me repeat, ADDICTIVE!

Tate's was lovely enough to provide me with this super cute tower of cookies to give to one of you. It's Valentine's Day-themed, so you can either gift it to your sweetheart on that special day OR (my choice) enjoy the cookies yourself while sipping dessert wine and watching so-bad-they're-good movies on TV.

To win, all you have to do is leave a comment below telling me your favorite guilty pleasure (edible or otherwise).

The winner will be selected via Random Number Generator. Your entry must be in by 5PM EST on February 10, 2012. US residents only, please.

You can get extra entries by doing any of the following and leaving a separate comment for each one you did. If you don't leave a separate comment, it's just going to count as one entry so LEAVE A SEPARATE COMMENT.

1. Subscribe to my brand NEW Alejandra Ramos Culinary & Lifestyle newsletter or indicate if you're already a current subscriber, and comment here to say you did.

2. "Like" Always Order Dessert on Facebook. Already a fan? Leave a comment on the page to say hello, then comment here to say you did.

3. Post about this giveaway on your own personal or fan page Facebook wall, then comment here to say you did.

4. Post the following message or a similar one in your own words on Twitter: Giveaway! Comment to win a tower of Tate's cookies from @nandita: http://bit.ly/xpzxte (then comment here to say you did)

5. "Stumble" an Always Order Dessert recipe or DIY post of your choice and then comment here to say you did.

Also, don't forget to visit Tate's Facebook page!

xoxo

Alejandra

P.S. Can't wait to try these cookies? You're in luck, because Tate's is offering $10 off any of their Valentine's treats with the code VDAY2012. Visit their website to redeem. (Offer expires 2/14/12 at 11:59 p.m. EST.)

P.P.S. I'm hosting a fabulous dinner party style cooking class in NYC on Monday, Feb 6th. Click here to read more and sign up!

Pan-Seared Shrimp with Mango, Cucumber & Peppadew Salsa

2012-01-31T12:24:00.000-05:00

Like me, my mother runs her own business and lives outside the traditional 9-5 world. Mondays have become her Saturday, and since I'm also in charge of my own hours, the two of us have taken to hanging out one or two Mondays a month.

We typically meet up around noon and spend the day running errands, working on projects, going to lunch, or simply just relaxing in my apartment catching up on things. On the days we stay in, I will usually prepare lunch. I make simple things like homemade vegetable soups or grilled chicken salads. This past week, we were both coming off a juice detox (my favorite Blueprint Cleanse, of course!) and so I decided to make something light. I found a package of frozen shrimp and within a few minutes had prepared the meal you see here--grilled shrimp topped with cucumber mango and peppadew salsa on a bed of organic baby spinach greens. It was so wonderful--fresh, light, sweet, and spicy-- and it literally took me about 15 minutes, from conception to plating.

I repeated this dish a few times since then, swapping out the grilled shrimp for chicken with equally delicious results, and then turning the shrimp and salsa into soft tacos on another occasion. I love the Peppadew peppers in this salsa as they add a beautiful sweet heat to the dish, but if you don't have any, you can substitute roasted red peppers and perhaps one or two teaspoons of pickled jalapenos just to get that heat. (If you're curious about Peppadew peppers, check out this post I wrote about them a couple years ago--plus the accompanying delicious peppadew, peach & feta salad.)

The salsa is so good that I'm sure it would be perfect to serve on its own with chips, or over other types of seafood (like this pan-seared tilapia) or perhaps even grilled skirt steak. The salsa keeps well in the fridge for about 10 days (it actually gets better the longer it sits), so feel free to make a big batch and try it on different foods throughout the week.

****
New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes and other private culinary concierge services.

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Pan-Seared Shrimp with Mango Cucumber & Peppadew Salsa
Serves 4 as a light lunch

Print this Recipe

For the mango salsa
1 large ripe mango, diced into 1/2" cubes
1 large cucumber, diced into 1/2" cubes (no need to peel)
1/2 cup Peppadew peppers (or substitute roasted red peppers), coarsely chopped
1 small red or white onion, finely diced
1 cup coarsely chopped fresh cilantro
Juice of 2 large limes
1 teaspoon Tabasco or similar hot sauce
Kosher salt and freshly ground black pepper, to taste

For the shrimp
1 pound large frozen and thawed or fresh shrimp, peeled and deveined (tails on or off, as desired)
Zest and juice of 1 large lime
3 tablespoon extra virgin olive oil plus more for cooking
1 teaspoon sweet smoked Spanish paprika (or substitute chili powder)
Kosher salt and black pepper

1 pound baby spinach, washed
Lime wedges for serving

Directions
First make the salsa. In a large bowl, combine the diced mango, diced cucumber, chopped Peppadew peppers, diced onion, and cilantro. Toss to distribute. Add the lime juice and hot sauce and toss again to coat evenly. Season generously with kosher salt and black pepper. Set aside. (The salt will draw out the natural juices from the ingredients so that the flavors will start to mingle.)

Place the spinach in a large bowl, then make the shrimp. Preheat a cast iron griddle pan or other heavy bottom pan over medium-high heat. While the pan heats, toss the shrimp with the lime juice, olive oil, paprika, and a generous sprinkle of kosher salt and black pepper. Toss to coat and let sit will the pan heats up. When ready, add 2 tablespoons of olive oil to the pan, then use tongs to pick up the shrimp and add to the pan in small batches, making sure not to overcrowd. Let cook about 1-2 minutes on one side until slightly charred, then flip and cook the other side. When ready, remove from the pan and add to the bowl with the spinach. Repeat until all the shrimp are cooked.

Stir the salsa and top off the shrimp and spinach with it (use as much or as little as you'd like). Toss to coat, taste and adjust seasoning as desired. Serve with lime wedges.

Out With the Old: In With the New

2012-01-25T23:19:00.001-05:00

I know this is a bit of a non-sequitur, but I've been doing a little winter cleaning and re-freshening around the house this month. It's a good way to start the year--getting rid of things that I don't really use or don't really have room for, and making way for new things to come into my life. That said, many of the things are still pretty wonderful, and so I've placed a bunch of them for sale on eBay so that they can find new homes. I plan to use any money I make from the sale towards fixing up my office so it's more of a proper workspace for me (and less of a cluttered storage room that happens to have a computer and printer in it).

There are some fun items in the shop right now, including vintage Gourmet, Good Housekeeping, LIFE, and other magazines from the 50s and 60s (including one fabulous issue featuring Cary Grant & Audrey Hepburn!), some of my vintage pillbox hats from the 40s-60s (I collect them), and several other items. (Modern day stuff too, including a pair of gorgeous sparkly shoes.)

Anyway, just thought I'd let you know! If you see something you like and buy it, let me know you're a reader. I just may include a special surprise treat in your package. ;)

Click here to check out the items (I'll keep adding items over the next few days, so check back to see what's new!)

xoxo

Alejandra

Kitchen Tip: DIY Herb Oil

2012-01-23T10:37:00.000-05:00

Have herbs in your fridge that are about to die? Perhaps a huge bunch of basil that you were only able to use a couple times? Or some cilantro that you completely forgot about until it was nearly too late?

Save them and reduce food waste by taking out of the fridge, rinsing and removing any tough stems, then blitzing in the food processor or blender with extra virgin olive oil (I recommend about 3 parts oil to 1 part herb). Pour into a glass jar or container and store in the fridge. It will keep for a couple weeks and is wonderful drizzled over fresh mozzarella, spread on sandwiches, drizzled over pasta or soup, tossed with grilled shrimp or chicken, or just in a small bowl for dipping pieces of crusty baguette.

Perfect for quick and easy entertaining, or just for those nights when you want a low-key snack to enjoy while watching a movie or having a glass of wine.

Click here to read more tips on how to reduce food waste in your home.

Triple Chocolate Quinoa Granola

2012-01-17T15:16:00.001-05:00

When it comes to breakfast, I'm firmly in the savory-over-sweet camp. I love the idea of a stack of blueberry pancakes or french toast or a waffle, but I never find them anywhere near as satisfying as an omelet filled with salty smoked salmon and barely-cooked onions or a cozy bowl of cheesy scrambled eggs. I love home fries and little patties of breakfast sausage or crisp slices of bacon. Occasionally I'll reach over and grab a bite of one of Eugene's pancakes but that's enough for me. I can never really do a full stack.

When I'm home, my breakfasts tend to be super simple, but always savory. Scrambled eggs with hot sauce or cheese, a quick breakfast burrito with greek yogurt instead of sour cream, or my favorite: egg sandwiches with cayenne and mayo on un-toasted whole wheat bread.

Which is why it was super weird when I woke up the other morning craving granola.

Granola?! I literally NEVER eat granola. The few times I have, it's been as a snack when there was nothing else available. Meaning on a plane or train or in an airport. Never for breakfast. Never when I have plenty of other options.

But nonetheless, the craving was there. And even more specifically, I wanted a bowl of sweet chocolate granola. Something which I'd never even had before.

So I wandered into the kitchen and got to work rummaging through my pantry and combining ingredients in a bowl. I was initially going to go with a basic oatmeal base, but then I spotted the quinoa and wondered if perhaps there would be a way to use that, instead to increase the protein content of the granola.

I've recently been experimenting with making quinoa flour by rinsing, toasting, and grinding the quinoa down for a high-protein (and gluten-free) flour alternative so I figured it would work without having to boil it first. I decided to give it a shot, and substituted half the oatmeal in my recipe with rinsed dried quinoa (I didn't bother to toast as that would happen while the granola cooked anyway).

To add lots of chocolate flavor, I used cocoa powder, cocoa nibs, and chocolate chunks (the later, which I added after the granola had already cooled). A generous amount of salt, plus some cinnamon for a warm touch and a few handfuls of sliced almonds, and the results were stunning! I've been enjoying small bowls of it as a mid-afternoon snack topped off with delicious whole milk. The chocolate mixes with the milk (reminiscent of those sugary childhood cereals!) and the toasted nuttiness of the almonds and quinoa work beautifully in the final dish.

I offered Eugene a bowl for dessert one night, and though he's usually averse to oatmeal, he agreed, but asked if I could put whipped cream on it instead. I loved that idea and served him a bowl topped off with loosely whipped heavy cream (which I just shook in the carton by hand)--thick, but still loose enough to spoon it up like cereal.

Absolutely lovely.

Triple Chocolate Quinoa Granola
Makes 6-8 servings

Ingredients
2 cups rolled oats (not instant--for a gluten-free version, be sure to select gluten-free oats such as Bob's Red Mill)
2 cups dried quinoa, rinsed well (OK if still moist after rinsing)
1 1/2 cup sliced almonds + an additional 1/4 cup (divided)
1/4 cup chia seeds (optional, but wonderful! Feel free to substitute flax or pumpkin seeds)
1/4 cup raw cocoa nibs
1/4 cup unsweetened cocoa powder
1/4 cup raw turbinado sugar ("sugar in the raw") OR substitute regular granulated white sugar
1/4 cup honey
1/3 cup extra virgin olive oil
1 rounded teaspoon kosher salt (plus more to taste if you prefer)
1 cup semisweet chocolate chunks or chips

Directions
Preheat oven to 300 degrees F.

In a large bowl, combine the oats, quinoa, 1 1/2 cups almonds, chia seeds, cocoa nibs, cocoa powder, turbinado sugar, honey, olive oil, and salt. Stir until completely combined and all pieces are coated with the honey and oil. (I just toss everything in my Kitchen Aid mixer and let the machine stir it up.)

Spread out on a parchment lined baking sheet and bake for about 1 hour, stirring every 15 minutes, or until completely toasted and golden brown. Remove from oven and let cool completely. Add the remaining 1/4 cup almonds and the chocolate chunks and stir to distribute (I like the contrast of the toasted and raw almonds, but if you prefer all toasted, you can just add them at the beginning).

Serve room temperature with milk or yogurt, or as a snack. Store in an air-tight container in a cool spot or in the refrigerator.

Cleaning Out the Fridge Fried Rice

2011-12-29T12:41:00.000-05:00

I don't know about you, but it's been pretty low-key around these parts. I'm kind of on a half-vacation, doing a little bit of work each day, but also taking time to run errands, watch movies, experiment in the kitchen, do some year-end organization, and finish up those Christmas cards (oh never mind that Christmas was 4 days ago). This has also translated to low-key easy meals. Sauteed shrimp over a pile of salad, seared tilapia, slices of leftover ham served with a big jumble of roasted veggies. Easy cozy dinners that also help to balance out the handfuls of chocolate and peppermint bark I've been snacking on near-daily.

One of the best things I've made these past few days, has been fried rice. It's a great way to use up those leftover bits of turkey or ham from Christmas dinner, or to clear out any veggies that have been sitting in the fridge. It takes minutes, is incredibly forgiving, and can be adapted to your taste.

Did you ever see the movie (or read the book), The Prize Winner of Defiance, Ohio? It stars Julianne Moore as a mom in the 1950s who supports her poor family (and no-good drunk of a husband) by entering (and winning) lots of contests held by companies and supermarkets writing slogans and jingles for the brands.

It's a very good movie (and book), which I really recommend, but one of my favorite jingles she comes up with is one where she makes a big sandwich filled with lots of leftovers an calls it her "frisk the Frigidaire, clean the cupboard bare sandwich." When Eugene and I saw that movie, we spent DAYS singing that little jingle over again, and I still sing it whenever I make a dish like this one.

The version you see in the photo here was made with bacon and just a little bit of turkey, but definitely feel free to improvise and use what you have one hand--shrimp, ham, turkey, chicken, even just veggies, would be perfect in this. This is DEFINITELY a "frisk the Frigidaire, clean the cupboard bare...fried rice."

An easy, cozy one-bowl meal, just right for this easy, cozy time of year.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Cleaning Out the Fridge Fried Rice

Ingredients
Olive oil (or sesame oil, if you have it)
4 slices bacon, cut into 1/2" pieces
1 yellow onion, diced
1 cup cold cooked meat such as chicken, ham, turkey, shrimp, or vegetables cut into small pieces
3 cups cold cooked rice (leftover take-out rice works perfectly here!)
3 eggs, whisked
Soy sauce
1/3 cup scallions, minced
Kosher salt and black pepper

Directions
Heat a large skillet or wok over high heat and add 2-3 tablespoons of oil. Add the bacon and cook until it starts to render and get crisp (about 3 minutes). Add the diced onions and cook for 2 more minutes until translucent, but not caramelized or browned. Add the meat or vegetables and saute for 3 minutes. Add the rice and cook until toasted and heated through, stirring every 2 minutes to make sure all sides get toasted.

Use a spoon to push the rice out to the sides and create a well in the center of the pan. Pour in the eggs and scramble, then pull in the rice and vegetables.

Add about 3 tablespoons of soy sauce and the scallions, stir until combined. Season with salt and pepper to taste, and serve.

NYC Cooking Class: Healthy Weeknight Cooking

2011-12-26T11:40:00.001-05:00

I'm really excited about my next NYC cooking class on the evening of January 16th (Martin Luther King Day). It's a healthy cooking class, during which I'll be teaching 8 different light and delicious recipes that are perfect for cooking during the week. You'll also learn various healthy cooking techniques and ideas that you can use to transform all your favorite dishes, and start the year off feeling fresh and healthy.

The class is limited to 12 students, so if you're interested in attending, definitely sign up today. Click here to read more and reserve your ticket.

Have any questions? As always, feel free to email me!

10 Quick and Easy Holiday Appetizer Recipes

2011-12-23T13:53:00.000-05:00

Looking for some new and easy appetizer recipes to serve at your upcoming Christmas or New Year's Eve party? Here are a few of my favorite appetizer recipes that will be sure to please your guests. Click on the name to get the recipe and read more!

1. Savory Rosemary & Chevre Mini Muffins

2. Mini Crab Cakes with Cilantro-Lime Aioli

3. Black Pepper and Parmesan Puff Pastry Cheese Straws

4. Molded Salmon Mousse

5. Tarte Flambee with Goat Cheese

6. Red Pepper, Parsley, and Walnut Dip

7. Baked Mozzarella Arrabiatta

8. Veggie and Goat Cheese Quinoa Patties with Smoked Salmon

9. Smokey Apple Cheese Ball

10. Sweet Potato Gougeres with Cheddar & Jalapeno

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

DIY Coffee, Sugar, and Spice Grinders

2011-12-22T16:17:00.001-05:00

The other day, my lovely friend Moe posted a picture of an interesting product she found on the shelves at Trader Joe's--their "Sugar, Chocolate, and Coffee Bean Grinder." It was a little plastic pepper mill filled with coffee beans, bits of chocolate, and sugar meant for grinding over coffee or other foods. Pretty great idea, she commented, but would be better with perhaps a little bit of salt added.

As soon as I saw the post on her page I realized that this would be SUCH a great (and very easy) item to make at home rather inexpensively. It would be a great and totally unique gift idea, and would also lead to some fun experimentation to see what other foods and beverages would benefit from a little sprinkle.

And so I present to you my DIY Flavor Grinders (or "Sugar and Spice Grinders")--inexpensive pepper mills (I found these at Target for $7, but you could probably find them even cheaper elsewhere, or use ones you already have at home!) filled with a mixture of espresso beans, cacao nibs, raw sugar, coarse sea salt, and crushed cinnamon sticks. They take just a couple minutes to assemble, and you can then start experimenting by grinding them over fun treats.

Need some ideas? Try grinding these over:

buttered toast (like cinnamon toast to the 10th degree!)
oatmeal or cream of wheat
ice cream
yogurt
buttered popcorn (one of my favorites!)
coffee
hot chocolate or cocoa
steamed milk
cocktails like eggnog, coquito, white russians, hot toddy, etc.
fresh ginger tea
a bowl of cereal or granola and milk
warm chocolate cake
brownies
a peanut butter sandwich
sliced fruit like bananas or pears
apple pie
cinnamon buns and/or coffee cake
vanilla cupcakes
and more!

These keep really well for months, and can be customized to your liking. Substitute any of the ingredients for other whole spices or flavors you like. Some alternatives include: dried coconut flakes, star anise, cardamom pods, dried ginger, dried orange or lemon peel, crushed red pepper or even black pepper for a bit of heat, etc. I would avoid using vanilla beans as they are too moist and would cause the other ingredients to cake up.

This would be a great project to make with kids, too! Let me know if you end up trying it out. The recipe is below. I've also included the PDF label below for you if you'd like to make and give these as an easy last-minute holiday gift.

DIY Flavor Grinders (Coffee, Sugar, and Spice Grinders)
The size of your pepper mill will determine the amount of filling you need. I've provided amounts for a medium sized mill that holds about 1 cup of the spice mix. Multiply as necessary.

Ingredients
5 tablespoons roasted whole coffee beans (use plain or pick out your favorite flavor such as hazelnut or vanilla)
4 cinnamon sticks
4 tablespoons cacao nibs (available at well-stocked supermarkets like Whole Foods, gourmet markets, or online--can't find them? substitute 3 tablespoons of unsweetened cocoa powder.)
2 rounded tablespoons coarse sea salt
4 tablespoons raw sugar or rock candy sugar

Equipment: 1 new or cleaned, empty pepper mill. It's OK if the mill previously held pepper in it--the coffee will eliminate any pepper flavor.

Directions
Combine the coffee beans and cinnamon sticks in a large zipped bag and use a meat tenderizer, rolling pin, or other heavy object a few times to crush coarsley (the coffee beans should break into 2 or 3 pieces and the cinnamon sticks into about 1" slivers). You can also do this with a pestle in a mortar.

Pour coffee and cinnamon in a bowl and add the cacao nibs, coarse sea salt, and raw sugar. Stir well to mix up and combine, then pour into your pepper mill, filling it to the top. Seal and shake to evenly distribute the ingredients inside. Set the pepper mill grinder to the coarsest setting for best results.

Polvorones

2011-12-20T23:41:00.002-05:00

Every year, my dad commissions me to make an assortment of treats for him to give out to his work colleagues. This started a few years ago, back when I was still living in Washington, DC, when he asked me to make him a bunch of homemade sweets to fill gift tins. That year I made an assortment of white and dark chocolate peppermint bark, coconut macaroons, espresso chocolate truffles, and spiced nuts, which I then packed up and brought to NJ with me via Amtrak. Since then, I've made everything from Italian rainbow cookies, from-scratch rum cake, and even some fancy quince and frangipane tarts that were a big hit, but a big pain in the but to make.

This year he wanted to go with Puerto Rican themed treats and asked me to make 20 bottles (11 liters total) of coquito and 20 bags of polverones, which are a kind of buttery almond shortbread originally form Spain, but now popular throughout Latin America.

The name comes from the word "polvo" which means "dust" in spanish, and which references the powdery sugar that covers the cookie, as well as the trademark crumbly texture of the cookie itself. You may know these as "Mexican Wedding Cookies" or even "Russian Tea Cakes." There is also a Middle Eastern version with basically the same recipe, but where the treats are shaped into crescents instead of circles.

The reason this cookie is so popular is because it's incredible easy to make, and it keeps well--so it can be made in advance (ideal for celebrations and gift-giving). (Also, it's delicious! Buttery, crumbly, melts in your mouth, with just a touch of crunch from those almonds. Amazing!)

My version here is made with almonds, because they're my favorite, but you can also make them with pistachios, walnuts, pecans, macadamia nuts, hazelnuts, or really just about any nut (or combination of nuts) that you'd like. I actually made a pistachio version to offer on the dessert table at my wedding earlier this year (more about that next month). Anyway, I hope you enjoy these cookies! In case you'd like to give these as a holiday gift, I've included a free printable PDF for the labels below.

xoxo

Alejandra

CLICK HERE TO DOWNLOAD FREE PRINTABLE PDF LABELS FOR DIY GIFTS

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Polvorones (Puerto Rican Almond Shortbread Cookies)
Makes about 2 dozen

Ingredients
1 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon kosher salt
2 cups flour
1 cup coarsely ground almonds
1/2 cup powdered sugar, for dusting cookies

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In the base of a mixer, beat together the butter and sugar until light and fluffy--about 3 minutes. Add the extracts and salt, and beat for another 30 seconds. Lower the mixer to the lowest setting, and slowly add the flour letting it mix until it is all completely worked in. Add the almonds and let mix until completely incorporated.

Use a cookie scoop or your hands to form round balls out of the dough, each about 1 tablespoon in size. Arrange on the cookie sheet 1 inch apart. Once you have filled the cookie sheet, place it in the refrigerator to chill for 15 to 30 minutes. Once chilled, place in the oven and bake for about 20 minutes, or until the cookes are completely baked, golden brown on the bottom, but still pale on top. Let them cool on the pan for 5 minutes, then transfer to a rack to completely cool.

Toss the cooled cookies in the powdered sugar and serve or store with extra powdered sugar in an air-tight container. Will keep well for about 5 days. Dough can also be frozen and baked later.

DIY Decorating: Our Christmas Tree

2011-12-19T12:35:00.000-05:00

Eugene surprised me with an adorable little live Christmas tree this year!

In past years, I've always put up one of the two artificial trees I own (I have a full-sized green one, and a small silver one that I got for my retro Christmas party back in 2009). I'd been planning on just pulling out the silver one again this year, though in my heart, I really wanted a real one.

I LOVE real Christmas trees. It's what we grew up with, and it was actually a little bit of a scandal in our home when my parents decided to switch to fake trees (the pine needle mess was driving my mom crazy). My brother and I were horrified, and I swore that when I had the chance, I would get myself a real tree. Unfortunately, when one lives alone in the city, a real tree is kind of a major hassle (this was pre-Eugene, obviously) so when I first moved to New York, I ended up just ordering the faux version.

Once Eugene came along, we continued to put up the fake tree (he's Jewish and therefore had no opinion on the matter either way), but each time we passed one of those Christmas tree sales around the city or in my hometown, I would kind of involuntarily sigh or stop to breathe in that incredible pine aroma. Which is why it was pretty amazing when I heard the knock on the door around the time he usually comes home from work, and found him standing there holding a tree in his arms.

I wanted to do something a little special for the decorations, and ended up loving the results so I figured I would share with you what I did!

The tree is a live, potted tree, which means we'll be able to replant it after the holidays. It comes in a big ugly base, so I got this galvanized beverage tub (from Target) and nestled the base in there. I used some checkerboard napkins I had on hand to cover the top and give it a finished look (a diy "tree skirt" of sorts).

I added a string of white lights, and then some mini sparkly silver, gunmetal, and lilac balls I had from trees past. I got these at Kmart years ago--I believe they were from one of the Martha Stewart collections.

The pièce de résistance on my tree, however, is the homemade garland I made using kitchen twine and little triangle pennants cut out of book pages (there are a few little hidden shapes in there, too--a cross (the reason for the season!) and a little girl shape. Eugene actually cut these out for me, and I then folded them over and glued them onto the twine using adhesive spray.

(If it horrifies you to know I cut up a book, be assured that it was a truly awful novel that send me into a fit of irritation each time I spotted it on my shelf. No innocent books were harmed.)

These pennant garlands are so fun to make, and you could actually use them for other kinds of holiday or party decorating--they'd be fabulous strung along an entry way, on mirrors, or even just along the wall. Use different colored construction paper or newspaper paper to personalized your look.

I then cut and folded a star out of the same book paper to top the tree.

I think tiny little bits of interest are key on a tree--it's always fun to have little cute thing hidden in it for guests to find. I tucked in a few silk flowers into my tree and one tiny vintage Santa Claus figurine that I've had for years.

To finish off the look of the tree table, I added some sparkly pillar candles around the base, just for decoration; I would never light them because one does not light candles next to real wood trees decorated with paper.

With all the lights off!

I love our tree. I think it's adorable, and Eugene has noted that it's my "best one yet!"

Merry Christmas!

Coquito (Puerto Rican Coconut Eggnog)

2011-12-16T08:00:00.001-05:00

The easiest way to describe coquito [pronounced "koh-kee-toh"] to those who aren't familiar with it, is to call it a "Puerto Rican eggnog." But to be honest, I don't care for eggnog, so even just writing that makes me want to run and hug my bottle of coquito and say "There, there now. I didn't mean it. You're so much better than that."

Because it is so much better than that. If you like eggnog. If you like coconut. If you like cold, frothy drinks spiked heavy with rum, you will like this. You will really, really like this.

Growing up, my mom would always whip up a few bottles of coquito just before Christmas. My dad would usually commission a couple of them to bring into work to share with the team as a Christmas gift, but we'd keep one for sipping on throughout the holiday season.

Because of the rum, this was *mostly* off-limits for my brother and me, but every year, my parents would pour each of us a tiny half-shotglass of it to taste.

I remember being very short the first time I tried it; my memories of that moment are kind of hip-level and low to the ground. I was in the living room of our old house on Cleveland Avenue, in some kind of party dress, wearing tights that itched and shoes that pinched, but most of all I remember loving the combination of cool, creamy coconut spiced with cinnamon and vanilla.

And knowing that there was a little bit of that usually-forbidden rum in there just made it all the more enticing! It was meant to be our only sip for the night, but--like generations of kids before us--we used to make sure to grab the tiny bits leftover in the grown-up's glasses when nobody was looking. I was going to say something about it being naughty, but I don't really believe that. I hope that when I have kids, they, too, grab tiny forbidden sips when we look away.

I made a huge batch of coquito at my Puerto Rican cooking class last weekend, where we toasted and feasted, while traditional Puerto Rican Christmas songs played in the background. The coquito was such a hit, that I split the leftovers into smaller bottles and gave them to my students as a gift to enjoy later.

That evening at home, I made another two bottles of it--one to keep in the fridge, and one to share with my neighbors at our building tree-trimming party. It was the first time in four years that I was going to meet many of these people (ones who before today were just strangers on the elevator). I wondered if it was going to be awkward, but as soon as I walked into the lobby with the bottle in hand, one of the other neighbors spotted it and immediately said, "Oh, that looks like coquito!" The conversation and drinks flowed smoothly from that point on, and I'm proud to say that at the end of the night, the bottle was completely empty.

Like with all traditional recipes, there are seemingly as many different versions of coquito as there are Puerto Rican families. I own four different traditional Puerto Rican cookbooks, each with their own very different interpretation of this recipe.

Some recipes call for raw egg yolks to be added, while some allow for a cooking of the eggs into a kind of base custard. Some people will say that coquito with eggs actually isn't real coquito, but actually another drink called "ponche," and some people will say the exact opposite. There are people who will break down a coconut and grate it by hand the old fashioned way, patiently squeezing out the fresh coconut milk. And then there are people who will open up a few cans, whisk it all together, and call it a day.

Purists will debate long and hard and loud (especially after a few glasses) about what makes a "real" coquito, but to be honest...I confess that doesn't interest me! Everyone has their own idea about what makes the drink special, and that to me, is part of why it's so wonderful. At the end of the day, it's really hard to go wrong when coconut, sugar, and rum come together.

My personal adaptation, which I share with you below, was designed for ease.

I don't like raw eggs in my drink, and leaving them out makes this better for gift giving and making in advance, (both of which I highly recommend) so my coquito recipe is egg-less. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way (as do many others), but feel free to cut down on the booze, if you prefer.

This is, without a doubt, a rich, sweet, and totally decadent drink. And that is the one thing I will insist it is supposed to be. Coquito is made to be enjoyed during just a few weeks out of the year. Enjoyed being the operative word here. A tiny bit of something truly decadent is always going to be infinitely more satisfying than a lot of something that's been lightened just to make it "healthier."

Also keep in mind that this is not a drink you pour into a pint glass--in fact, while my photos are pretty (aren't they pretty?!), I would never serve or drink that much coquito at one time without ice. Coquito is meant to be sipped in small glasses, much the same way you would enjoy an amaretto or glass of dessert wine. If I want more, I sip it "on the rocks"--the ice cuts the strength and makes it delightfully chilly.

Tip: Feel free to play around with the flavors of your coquito to personalize it! A dash of almond or anise extract would be lovely. Some orange or lime zest would be a fabulous addition. You can even add some cocoa powder or thinned chocolate ganache for a chocolate version!

Like I said, I'm not a purist. I just want you to enjoy this as much as I always have, and encourage you to create your own tradition!

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Coquito (Puerto Rican Coconut Eggnog)
Makes about 15 to 20 small servings

Ingredients
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15oz) can coconut cream (such as Coco Lopez or Goya)
3 cups rum (preferably light, but dark rum always works! See variations at the end for low or no alcohol versions)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise (optional)

Directions
Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. (If your blender is small, do this in batches and pour into a large bowl as you go.)

Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).

***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

Winter 2012 Cooking Class Schedule

2011-12-15T22:28:00.000-05:00

I've just posted my latest New York group cooking class schedule for January, February, and March 2012. I'm going to be offering a selection of hands-on classes on topics like Busy Weeknight Cooking, Healthy Cooking Dishes & Techniques, and Beginner's Basics. I'm also going to be hosting a one-day workshop called "Cook Once: Feast All Week," where I'll teach how to prepare a week's worth of meals in just a few hours of cooking. And for Valentine's Day, I'm going to be teaching a special couple's cooking class event called "Spice & Chocolate."

Click on over to my culinary concierge site, Alejandra Ramos Culinary & Lifestyle, to check out the full detailed list of offerings. And remember that I'm now offering Gift Certificates that would be good towards any of these classes, so grab some for yourself and to give as gifts this Christmas!

Feel free to let me know if you have any questions!

xoxo

Alejandra

Pumpkin Orange Mini Cakes with Sugar on Top

2011-12-14T16:41:00.004-05:00

I admit that I've had this post sitting in my queue since before Thanksgiving. My plan had been to post it just before the big feast day as an easy holiday dessert idea, but the craziness took over, and the recipe was left, semi-forgotten, for nearly three weeks.

So wrong. So sorry.

So here's the thing. Sometime around late November, when the citrus fruit comes rocking back into season with a sunny vengeance, I get citrus happy and start adding orange zest to everything.

Seriously.

I've got, like, three orange zest-filled recipes coming your way soon. But this one? Ahh...this one was particularly lovely. Soft little mini cakes, flavored with a hint of cinnamon and orange, and then dusted with a generous shower of powdered sugar.

The base recipe for these comes from David Leite, and it's pretty much my go-to as far as pumpkin cake is concerned. If you're so inclined, these would be awesome with a cream cheese frosting (try the maple-orange cream cheese frosting I make for my carrot cake--it's divine), but I really prefer the sugar on top, which just makes you want to lick your fingers and reach for a second or (hey!) even third.

(They are mini cakes, after all.)

Pumpkin Orange Mini Cakes with Sugar on Top

Makes about 2 dozen mini cakes. Inspired by a recipe by David Leite

Ingredients
1/2 cup unsalted butter, softened (1 stick)
1 1/3 cup granulated white sugar
Zest of 1/2 large navel orange
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 large egg, room temperature
1/2 cup buttermilk
1 tablespoon vanilla extract
1 1/4 cups pumpkin puree

Confectioner's sugar, for dusting

Directions
Preheat the oven to 350 degrees. Line 2 standard muffin tins with liners.

Cream the butter and sugar in a stand mixer until light and fluffy (about 3 minutes). In a separate bowl, whisk together the flour, baking powder, soda, cinnamon, and kosher salt. Set aside.

Add the eggs to the butter and sugar mixture, followed by the buttermilk, vanilla, and pumpkin puree. Delicately stir in the dry ingredients, just until combined.

Divide into cupcake pan, filling each about 3/4 of the way. Bake for about 20 minutes or until a tester inserted in the center comes out clean. Transfer to a wire rack to cool.

Before serving, brush tops with melted butter and sprinkle generously with confectioner's sugar. Serve immediately.

Dinner Diaries: Green Carbonara

2011-12-13T12:06:00.001-05:00

When people learn that I went to culinary school in Italy, their eyes tend to open up wide with excitement. "The food must have been AMAZING," they say.

And it was, mostly because the ingredients we had to work with were all incredible. But to be honest, my roommates and I spent those months living primarily on gallons of cheap red wine and quick, cheap dishes like pasta carbonara and pizza margarita.

Actually, the pizza we usually bought at a little restaurant located near our school that offered a 10 Euro special of one pizza and one glass of wine. But the carbonara? Well that we made ourselves ALL the time.

It was cheap, quick, and just as suitable at 4 in the afternoon after a long day of classes, as it was at 4 in the morning after a long night of drinking wine and fending off the advances of enthusiastic Italian gentlemen.

When you spend several days eating the same thing (and when you live in an apartment full of future chefs), you start to get creative. It wasn't long before the three of us started to add lots of random things to our carbonara recipe to make it just a little more exciting--the roommate from Austin who loved spice would load up her dish with cayenne and hot sauce, while the other one would top it with a pile of grated cheese and a douse of fresh cream. If we could afford it (and we rarely could), we'd add chicken to make it a more substantial dish. At some point, I started adding herbs to it, along with diced leftover vegetables, and created what I now call my Green Carbonara.

This is a dish that would be very easy to personalize based on the seasons and whatever you happen to have on hand--fresh basil in the summer or cilantro for a vaguely latin flavor. In terms of vegetables, add your favorites! I love diced green beans and pureeing in a little spinach or kale. Zucchini, sugar snap peas, or asparagus would also work well here. It's a great way to use up those herbs in your fridge that are about to die, and to add more greens to your diet without even thinking about it.

Green Carbonara
Serves 2-3

Ingredients
4 strips thick-cut bacon or pancetta, diced into 1/2" pieces
1 pound green beans, trimmed and diced into 2" pieces
1/2 cup kale or spinach, rinsed and thick stems removed
1/2 pound whole wheat rotini or other small shaped pasta (ziti, penne, rigatoni, etc.)
2 eggs
1/4 cup olive oil
1 bunch fresh parsley, bottom stems removed
2 scallions
1/3 cup freshly grated parmesan cheese
kosher salt and black pepper

Directions
Bring a large pot of salted water to boil. While the water comes to a boil, saute the diced bacon until crisp. Add the green beans and chopped kale or spinach, and continue to cook for 2 minute, or until the green beans are bright green and the kale or spinach has wilted. Remove the bacon and vegetables from the pan with a slotted spoon and reserve.

When the water hits a rolling boil, add the pasta and cook according to package directions until al dente.

While the pasta cooks, combine the eggs, olive oil, parsley, scallions, cheese, kosher salt, and black pepper to your food processor or blender and puree until smooth. Add a little bit of water to it if it gets stuck and let go until creamy.

Pour this dressing into a large bowl and add the very hot, drained pasta on top. Toss well to coat (the heat from the pasta will cook the eggs). Add the bacon, green beans, and kale, and toss to distribute. Taste and adjust seasoning as desired. Serve immediately.

Tip: If you're squeamish about even the possibility of raw eggs, transfer this to a pot and cook over high heat quickly for 1 or 2 minutes, making sure not to overcook the pasta

Giveaway: Win a Nescafe Dolce Gusto Piccolo Coffee Maker

2011-12-12T11:28:00.002-05:00

After my Puerto Rican Christmas cooking class this past weekend, I am feeling deeply in the holiday spirit. And so I'd like to start the week off with a little Christmas present for you all!

Nescafe Dolce Gusto has generously given me one of these adorable little Piccolo single-serving coffee machines (in "titanium") to give away to one of you.

Piccolo means "little" in Italian, which is quite fitting. This tiny little machine is perfect for kitchens with limited counter space (or dorms, small offices, etc.). Nescafe also offers a whole line of delicious little coffee (and tea and hot chocolate) capsules so you can pick your favorite flavor. Along with the classic coffee and espresso roasts, they also offer options like mocha, peach iced tea, vanilla macchiato, and more. I personally don't drink coffee, apart from a rare espresso after a very long Italian meal, but I love being able to make a quick cup to use in my baking or to offer guests.

Want to win this adorable little guy?

Leave a comment below telling me about the best breakfast you've ever had. One winner will be selected randomly out of all valid entries.

EXTRA ENTRIES

Want additional chances to win? Of course, you do! To get up to 5 additional entries, leave a separate comment for each extra option below. Please note that if you do not leave a separate comment, it will not count. Each person can have up to SIX entries total.

1. Subscribe to my newsletter or indicate if you're already a current subscriber, and comment here to say you did.
2. "Like" Always Order Dessert on Facebook. Already a fan? Leave a comment on the page to say hello, then comment here to say you did.
3. Post about this giveaway on your own personal or fan page Facebook wall, then comment here to say you did.
4. Post the following message or a similar one in your own words on Twitter: Giveaway! Comment to win a Nescafe " @DolceGustoUS Piccolo machine from @nandita: http://bit.ly/vILpP8 " then leave a comment here to say you did.
5. "Stumble" an Always Order Dessert recipe or DIY post of your choice and then comment here to say you did.

Rules: US Residents Only. NO PO Boxes. All entries must be in by 5PM EST on December 18, 2011. Please provide a valid email with your comment. One winner will be randomly selected from all valid entries, and announced here on the blog and via email on Monday, December 19, 2011. No purchase necessary to enter.

UPDATE: The randomly selected winner is Brenna Gibson Minor. Thank you all for entering! Keep checking back to try for new giveaways in the new year!

Cooking Class Gift Certificates Now Available!

2011-12-08T10:14:00.001-05:00

I'm excited to announce that I'm now offering Gift Certificates for my NYC cooking classes (both group classes and private classes) and for my culinary concierge packages (grocery store tours, pantry makeovers, private cooking plans, and more!).

[Click here for a preview of my upcoming 2012 cooking class line-up!]

I'm currently offering up discounted holiday rates of up to 25% off for a limited time only so head on over and snatch up a few for all your food-loving friends, family, and co-workers in the NY area.

Want to buy multiple certificates? Email me and I can work out an even better discount for you. Get all your shopping done, promote home cooking, and support a small business while doing it...awesome, right?!

Click here to check out my cooking class gift certificate options and culinary concierge packages.

Happy Holidays!!

xoxo

Alejandra

EVENT: Puerto Rican Christmas Cooking Class THIS Saturday Dec 10

2011-12-07T13:28:00.000-05:00

My last NYC cooking class of 2011 will be held THIS Saturday from 10AM to 4PM. The theme of the class is Puerto Rican Christmas Food!

I'm going to be teaching how to prepare a full menu of classic Puerto Rican dishes traditiaonally served at Christmas time (although, they're also awesome all year long). These are the dishes that I grew up eating around the holidays, and which I'm especially excited to share with you.

On the menu for this class:

Puerto Rican Pernil (Roasted Marinated Pork Shoulder)
Mofongo (Mashed plantains with garlic and lardon)
Pasteles (Root vegetable patties filled with sauteed pork filling--similar to Mexican tamales)
Arroz con Gandules (Rice with Pigeon Peas)

Ensalada de Pulpo (Octopus Salad)
Coquito (Puerto Rican Coconut Eggnog)
Budin de Pan (Bread Pudding)
Guava Paste & Cheese

I'll be playing traditional Puerto Rican Christmas music, teaching all sorts of Latin cooking techniques that you can then use with your favorite recipes, and serving up plenty of rum-based tropical cocktails!

Come escape the chilly weather and join us for this one-of-a-kind Christmas event!

Spaces are limited so hurry and grab your ticket today before there aren't any left!

Click here to register and get your ticket today!

Video: How to Make Rocky Road Fudge

2011-12-06T01:07:00.000-05:00

I've been wanting to add more video content to the blog, but it's been tricky as I work solo (or sola, rather) 98% of the time so there hasn't really been anyone who can handle the camera work for me.

This weekend I decided to just go for it, with Eugene handling the camera, which I rented from Adorama here in the city. We basically just figured it out as we went along with fairly decent results and filmed footage for 5 different videos that I will edit and post over the coming weeks. I'm still getting the hang of the editing (I'm using iMovie), but it's always fun learning a new skill! I look back at the first photos I posted on this blog and see how far I've come so I know first-hand the value of just diving right in. I hope you enjoy!

P.S. The Rocky Road Fudge recipe I made here is actually an older one from last year, which you can find here: http://www.alwaysorderdessert.com/2010/03/salted-rocky-road-fudge.html

Dinner Diaries: Red Wine & Rosemary Braised Lamb Shanks

2011-12-02T16:42:00.005-05:00

This is actually the second time I've made this dish this Fall, and I'm absolutely smitten. The lamb shanks get so tender that it's nearly impossible to plate them properly as the meat just falls right off the bone.

It's such an easy dish to make, too. And apart from the salt and olive oil, there are only five ingredients: onions, mushrooms, lamb shanks, rosemary, and a bottle of red wine.

When you cook with wine, you're technically supposed to use a good bottle. Something that you would actually drink in a glass along with the dish, and NEVER those horrible "cooking wines" that they sell next to the olive oil and vinegar in the supermarket. But I confess that I used a pretty awful bottle of wine for this. Not cooking wine bad, but still pretty bad. I used a bottle of $5 "Chateau Diana" Cabernet Sauvignon Wine...Product.

Yes, my friends, "wine product."

My friend Moe bought this at Rite-Aid for me the other day as a bad joke. This stuff is so gross. It's a horrifying blend of cheap wine mixed with water, juice, and sugar.

Basically, it's what hobos drink.

It's literally WORSE than Boone's Farm, because while Boone's Farm proudly declares that it's just alcoholic fruit punch made especially for sorority girls, "Chateau Diana" masquerades as real wine. It's got a fancy bottle and a fancy label and a sort-of-fancy name all meant to hide its damaged, trailer park roots. I'm 100% certain that it doesn't even speak French. It's the Holly Golightly of wine.

Amazingly, the lamb still came out heavenly. I probably didn't even have to admit that I used that crap, but I do recommend using a decent bottle when you make it.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Red Wine Braised Lamb Shanks
Serves 2, multiply as necessary.

Print this Recipe

Ingredients
Extra virgin olive oil
2 lamb foreshanks, about 1 pound eachKosher salt
1 yellow onion, diced

8oz mushrooms, sliced
2 sprigs fresh rosemary
1 bottle red wine (such as Cabernet Sauvignon)
1 cup water

Directions
Heat a large, heavy bottom pot (such as a Dutch oven) over medium-high heat. Coat bottom of pan with olive oil. Sprinkle salt generously all over the lamb shanks and then brown in the hot oil on all sides, about 3 minutes per side. Once completely browned, remove from pot and set on a plate to rest.

Lower the heat to medium. Add the diced onion to the hot oil and saute for 2-3 minutes, just until slightly translucent. Add the sliced mushrooms and continue to saute for 2-3 more minutes. Add the lamb shanks back into the pot. Toss in the sprigs of rosemary. Pour in the entire bottle of red wine. Add one cup water.

Cover the pot with the lid and reduce heat to the lowest setting. Let braise for 2-3 hours, or until the lamb shanks are completely tender and falling off the bone. Remove the lid and gently transfer the lamb shanks to a serving dish to rest. With the lid still off, raise the heat to medium-high, and continue to cook for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened.

Serve lamb topped off with mushrooms and reduced sauce.

Ideas for sides: sauteed kale, mashed potatoes, sweet potato puree, steamed vegetables

The Dinner Diaries: An Introduction

2011-12-01T14:29:00.002-05:00

I'm starting something new around here!

It's called The Dinner Diaries, and it's going to be a series of posts chronicling what I've made for dinner on random evenings. The posts will consist of a casual snapshot or two taken while cooking or just before sitting down to eat, a few brief sentences about the dish, and either a recipe or a brief rundown of what I did to create the dish.

I'm always making things that I want to share here, but don't because of the lack of natural light or because it's not particularly photogenic or because I just kind of winged it and didn't really write down the recipe as I made it. But I'm going to challenge myself to be a little bit more relaxed and just share, because I think it will help you to see the kinds of things I make most days. And maybe you'll be able to try them too, or just get ideas for ingredients or combinations or techniques you can try in your own kitchens.

Oh...and I'm not even going to limit it to dinner. Because sometimes I make random delicious things for lunch or for breakfast or for a snack, and those deserved to be shared, too. But I like the alliteration.

So that's the plan for The Dinner Diaries. Just simple, straightforward, what-we're-eating-tonight (or whenever) kinds of things.

xo

Alejandra

P.S. My first Dinner Diaries post will be up later featuring last night's lamb shanks.

P.P.S. I'm obviously going to continue with my other kinds of posts, too.

Edible Holiday Gift Ideas for Fox News iMag (+ FREE holiday printables!)

2011-11-30T11:35:00.001-05:00

On a budget this year or just looking for a fun holiday activity to do with friends or the kids? Hop on over to Fox News iMag to check out a slideshow featuring 5 of my edible holiday gift ideas. From a pretty layered Peppermint Hot Cocoa mix that can be prepared in minutes, to a recipe for delicious homemade marshmallows, you'll find ideas for all skill levels.

And for a little something extra...I'm offering up two FREE PDFs of my labels for the Peppermint Hot Cocoa and Gingerbread Pancake mixes. Click below to download and print! (I suggest printing these on card stock and then attaching to your mixes with twine or a pretty ribbon.)

Free DIY Peppermint Hot Cocoa Mix Label Printable (click to download PDF)

Free Gingerbread Pancake Mix Label Printable (click to download PDF)

Chocolate, Pecan, and Butterscotch Topped Cheesecake for Fox News iMag

2011-11-28T09:05:00.001-05:00

As I mentioned last week, I recently taped a few holiday dessert segments for Fox News iMag showing some fun and easy ways to personalized store-bought treats (the segments were done in conjunction with Sara Lee Desserts). The second of these segments has just been posted so I'm sharing it with you today!

Of the three recipes I did that day, this one is my favorite. I took a plain cheesecake and created a delicious chocolate ganache and homemade butterscotch topping--basically a twist on the classic "turtle" dessert. When I initially got the details for this shoot, the recipe idea Sara Lee sent over called for jarred chocolate and caramel sauces, but I was like "Oh no, that's not my thing" and asked if it would be OK to just make the sauces from scratch since they only take a few minutes each to make and taste SO much better than anything you can find at the grocery store. Thankfully, they agreed!

These sauces make a fabulous topping for any type of cake, but can also be used to top ice cream or yogurt, as a dip for fruit, and to fill cookies. Both keep really well in the fridge for a couple weeks (if you can keep your spoon away from the jar long enough!).

Click below to watch the video.

To get the written recipe, visit iMag's Food Page

Edible Holiday Gifts (One-Day Workshop Sat, Dec 3rd, in NYC)

2011-11-25T16:54:00.001-05:00

Want to spend a day learning how to make fun edible holiday kitchen crafts? Sign up for my Edible Holiday Gifts workshop in NYC on December 3rd!

In this 6-hour hands-on cooking and crafts class in NYC you'll learn to make 12 different edible gifts, along with packaging and presenting ideas. You'll leave class with small samples of the gifts we make, plus complete recipes and instructions to recreate them in your own home. I'll also provide you with templates for printing out your own labels and recipe cards

A light lunch and festive cocktails will be served. This is a great class to share with a friend or family! Teens are welcome (delicious mocktails and other non-alcoholic beverages will also be available.)

In this class we'll make:
Baby Brandy Pears
Orange Vanilla Bean Marmalade
Rocky Road Fudge
Gingerbread Pancake Mix
Homemade Vanilla Extract
Homemade Anise Extract
Holiday Apricot Brandy
Hibiscus Passion Cordial
Lady Martha's Fruitcake (No groans! This one is seriously good.)
Peppermint Hot Chocolate Mix
Chai Tea Mix
Tropical Granola

Cost: $130 per person. Full payment required in advance. Spaces are extremely limited so sign up today!

Click here to register

20 Thanksgiving Cooking Questions Answered in 20 Words or Less

2011-11-23T11:25:00.004-05:00

1. How do I fix lumpy gravy? Pour it into a blender or food processor and process until smooth. Or pass through a fine sieve to strain out lumps.

2. How do I keep my pie crust from getting soggy? Brush the bottom crust with beaten egg white or partially bake it before pouring in your filling.

3. What size turkey should I buy for my dinner? Calculate about one pound per every adult in attendance. If you have a small oven, consider roasting 2 smaller turkeys side-by-side.

4. What's the difference between turkey "stuffing" and "dressing"? Technically, dressing is stuffing that's cooked outside of the turkey, but it's really just regional/cultural semantics.

5. What's your top Thanksgiving tip? Roast the turkey upside down. It protects the breast from overcooking and the juices from the dark meat will seep down and keep it moist.

6. How do I keep pumpkin pie from cracking? Underbake it slightly. Just bake until the filling is barely set in the center, but firm on edges.

7. How do I defrost a turkey at the last minute? Submerge the whole turkey (still in the packaging) breast-side down in cold water. Change water every hour. Turkey will defrost this way at rate of 30 minutes per pound.

8. Can you roast a frozen turkey? Skipped #7 on this list, eh? It's OK! It's a little tricky, but possible. Click here for directions on how to roast a still-frozen turkey.

11. What's the best way to reheat cold turkey? Best and tastiest is in the gravy. Slice turkey and simmer until hot in a skillet with gravy and some broth or water.

10. What happens if we start to carve the turkey and it's still raw inside? Discreetly take it back in the kitchen, cut it into pieces & spread on a baking sheet to finish roasting.

9. I don't own a roasting rack. Any DIY alternatives? Scrunch a bunch of foil into a 3-foot snake, then coil it into a ring. Or use a few clean empty tuna cans. Or a few whole potatoes.

12. How do you fix dry stuffing? Pour on some stock or broth (or water), cover with foil, and pop in the oven for a bit.

13. What's an easy basic gravy? Saute 1/4 cup of turkey fat or butter and 1/4 cup flour. Pour in 4 cups hot broth. Whisk until gravy-fied. Season.

14. Can I bring a pie as a carry-on? You can! Pies, cakes, and other "solids" can go through security. Booze, gravy, jam, cranberry sauce, and other "liquids" need to be checked.

16. What happens if I have a major last-minute cooking disaster? Chuck it & don't mention it. Nobody will know. Unless the disaster is the turkey. In that case, confess; pour more wine.

15. My cranberry sauce always comes out too watery; how do I fix that? Let it reduce longer on the stove. Remember it will thicken as it cools. Also "loose" cranberry sauce isn't necessarily bad. [Ed Note: Here's my favorite cranberry sauce recipe.]

17. My sister is gluten-free and I planned desserts for her, but totally forgot about the gravy. How do I thicken gluten-free gravy? Use cornstarch or arrow root powder.

18. What's an easy side-dish I can make with little time and even less skill? Chop up a bunch of your favorite fresh vegetables, toss them in olive oil & kosher salt, and roast for about 20-30 mins in a 400 degree oven.

19. What's the quickest way to sober someone up so he can drive home? Don't you dare even try it. Call him a cab, have another guest drive him, or let him sleep on your couch tonight.

20. What kind of music should we play during dinner? I love warm autumn-type music. Classic jazz/swing standards, a few quirky songs off the Charlie Brown soundtrack, and a little bossa nova.

Got more questions? Email me, find me on Facebook, or Tweet me on Twitter (@nandita). I'll be checking in sporadically today and most of tomorrow to help out with any last-minute Thanksgiving questions you may have!

Retro Recipes: Apple Cheese Ball

2011-11-22T12:00:00.000-05:00

Whenever I teach a cooking class, I always make sure to prepare and serve some kind of fun snack for the students to nibble on during the first couple hours of cooking. While planning for my retro cooking class, I knew I wanted to make a fun and kitschy cheese ball that would go right along with the theme and still be easy enough to prepare in advance of the class.

Some of you might remember the smokey porcupine cheese ball I made for my 1960s cocktail party a couple years ago. This time I decided to go in a different direction based on an idea I spotted in an old issue of Southern Living magazine.

I used my own basic cheese ball recipe, but used their idea of molding it into an apple shape and dusting it liberally with paprika (I used smoked Spanish paprika to pump up the flavor). The apple stem is a cinnamon stick, though I think a pretzel or bread stick, or even one of those "Pirouette" cookies would make excellent substitutes. The apple leaf is a dried bay leaf.

I made the apple in just a few minutes the morning of my class, and then let it chill all day in the fridge. I recommend taking it out of the fridge about an hour or so before serving for easier spreading. I served it with crackers and a small cheeseknife.

photo by Monica Navarro

Cheese balls are always a hit because they are (of course) delicious, but I think even more so because they're just so whimsical that it puts guests into an instant relaxed mood. How can anyone be nervous when there is a pound of cheese in the shape of a giant apple sitting in the middle of the table!? If you're looking for a great idea to serve or take to a holiday party, this is definitely it.

The best part is that the apple starts to look even more realistic once your guests dig into it. The white cheese inside contrasts with the paprika and makes it look like someone has taken a big bite out of the apple. I think next time I might even go ahead and spoon out a "bite" before the guests arrive!

My basic recipe for this cheese ball is below, and I've included substitution ideas. This is really one of those recipes that's difficult to mess up, and with which you can really have a lot of fun. If you've got kids, definitely get them involved with this one--they'll love it!

Retro Apple Cheese Ball
Serves about 12 as a party appetizer; inspired by a recipe in Southern Living magazine

Ingredients
8oz cream cheese, softened to room temperature
1/2 pound Monterey Jack cheese, grated (white cheddar, smoked gouda, or fontina would also work here)
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco
Pinch ground cayenne pepper
Kosher salt and black pepper, to taste
Sweet Paprika (use sweet smoked paprika for a smokey flavor)
1 cinnamon stick (or substitute a pretzel stick, bread stick, or long cookie such as "Pirouette"
1 large whole bay leaf

Directions
In a large bowl, combine the cream cheese, grated cheese, and heavy cream, stirring until well combined. Add the Worcestershire, Tabasco, and cayenne pepper. Season with Kosher salt and black pepper, to taste.

Using clean hands, shape the cheese mixture into a round ball and then create indentations on top and a narrower bottom to mimic the shape of an apple (while making this I finally realized where the term "apple shape" came from!).

Place on a sheet of wax or parchment paper and generously sprinkle paprika all over the entire ball, making sure to get all the sides and bottom. Transfer to your serving plate, patching in any open spots with additional paprika.

Insert the cinnamon stick and bay leaf on top like a stem and leaf. Place in the refrigerator and chill for at least 3 hours to set. Remove from fridge about one hour before serving.

Serve with crackers or baguette slices and a small knife for spreading.

Apple Pie With Homemade Streusel for Fox News iMag

2011-11-22T09:00:00.011-05:00

Last month, I was asked by Fox News iMag (Fox News Channel's online lifestyle magazine) to host three holiday dessert segments. The segments were done in conjunction with Sara Lee, who provided some of their most popular products and recipe ideas that I made on camera. The idea was essentially adding homemade twists to store-bought favorites in order to create personalized desserts that can be prepared with little fuss.

Taping these segments was SUCH a blast. My day started at the Fox building in midtown where I went for hair and make-up (Shepard Smith and Rick Folbaum were getting their own hair and make-up done at the same time next to me), and then we hopped in a cab to the gorgeous showroom kitchen.

The first of these videos, for an apple pie with a homemade pecan, raisin, and brown sugar streusel topping, just went live. Click below to watch it!

To get the written recipe, visit iMag's food page.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Five Easy Thanksgiving Side Dish Recipes

2011-11-21T16:02:00.000-05:00

If you're anything like me, you may still be looking for just one or two more recipes to round out your Thanksgiving table. Or perhaps you've been asked to bring a dish, but are having trouble deciding. Here are 5 easy Thanksgiving side dish ideas that only take about 20 minutes or less of active time, and which are guaranteed to be hit with your guests. Click on the recipe names to get the recipes.

1. Curried Couscous with Maple Roasted Acorn Squash

This perfect Fall side dish is the perfect balance of sweet, savory, and spicy. The dressing and couscous each take only a couple minutes to prepare, and the squash just requires that you chop it and toss into the oven for about 20 minutes or so until tender (you don't even need to peel anything!). The results are incredible and since the dish can be served both hot or at room temperature, it's an ideal choice for bringing over to a friend's house. Don't like or have couscous? You can substitute quinoa, brown rice, or even orzo (just prepare according to package directions and then proceed with the recipe).

2. Sweet and Sour Brussels Sprouts Hash

This is THE dish to make for those people who claim they don't like brussels sprouts. Shredded brussels sprouts are cooked over high heat with sauteed onions and crisp bacon, and then tossed with tangy yogurt and reduced balsamic vinegar for an absolutely incredible side dish that people will go crazy for.

3. Creamy Parsnip and Carrot Puree

This alternative to mashed potatoes is so easy to prepare, but the results are incredible. The delicate, creamy almost floral flavor of the parsnip pairs beautifully with the sweetness of the carrots for incredibly elegant dish that will impress all of your guests. This dish can be made a few days in advance and reheats easily in the microwave or in a pot with just a little bit more broth or cream added to keep it moist.

4. Sweet Blue Cornbread

I don't know about you, but I LOVE cornbread on Thanksgiving. It just goes so perfectly with all those other great flavors on the table--and is so nice for scooping up extra gravy. This delicate, sweet cornbread recipe is made with stone ground blue cornmeal, which you can find at most specialty stores or even well-stocked supermarkets like Whole Foods. It adds a little twist to a classic dish. (If you can't find blue corn, you can of course just use regular yellow cornmeal.)

5. Sweet Potato Gougeres with Cheddar and Jalapeno

If you're REALLY looking to impress, why not throw together a batch of these gougeres. Delicate cheesy puffs with plenty of sweet potato flavor and just a hint of spice. These would be great served before dinner with a glass of champagne, or can even be served along with the big meal in place of biscuits or dinner rolls.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Roasted Pears with Maple Syrup Caramel

2011-11-20T14:33:00.002-05:00

The other day, I found myself in possession of a large amount of very ripe pears. These were the pears that were leftover from the women's retreat and which had traveled in a basket in the back of a bus from Vermont down to New York City, sustaining a few bumps and bruises along the way.

When I got home, I placed all the pears (about 8 of them) in a large zipped bag and popped them in the fridge to both delay the ripening and keep the fruit flies away from the juicy gashes it had picked up in travel.

My plan initially had been to make a pie or tart of some kind, but the truth is that, much to Eugene's chagrin, I hate making pie. I don't enjoy eating it (I'm a cake girl, all the way) and so I have little desire to invest the time in making the crust. I'd much rather just slice things up and throw them in the oven.

So that's what I did.

I quartered and cored the pears (didn't even bother peeling them, as usual) and nestled them all into a baking pan. In a separate bowl, I wisked together maple syrup, vanilla extract, melted butter, brown sugar, cinnamon, and kosher salt, and then drizzled it all over the pears.

This went into an oven where I let them roast until tender. The maple syrup dressing created a kind of gooey caramel laced with just a hint of cinnamon and a touch of salt; absolutely perfect with the roasted pears!

Honestly, there is just something incredible and positively ambrosial that happens when pears combine with heat. I know some may disagree, but I think it's leagues beyond baked apples or really just about any other fruit.

I ate a few of these right out of the pan, then tossed the rest over a few scoops of tangy Greek yogurt. I had to stop myself from finishing the entire batch so that I could share with Eugene, who was also a fan. Later that night, I went back into the kitchen and attacked the pear-and-cinnamon scented caramel sauce that remained on the pan with a spoon. It had cooled and turned into a chewy, buttery, glorious treat practically worthy of its own post.

The next day while watching television Eugene randomly looked up and asked, "Any plans to roast some more pears today?"

Always the sign of a recipe well done.

Roasted Pears with Maple Syrup Caramel
Serves 6

Ingredients
6 very ripe pears, quartered or cut into eighths (don't peel)
1/2 cup pure maple syrup
1/2 cup butter, melted
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon pure vanilla extract
1 rounded teaspoon ground cinnamon
1 teaspoon kosher salt

Directions
Preheat oven to 400 degrees. Butter an 8" baking pan.

Arrange the quartered pears skin-side up on the buttered baking pan. In a separate bowl, whisk together the maple syrup, melted butter, lemon juice, vanilla, cinnamon, and kosher salt. Pour over the pears.

Place in the oven and roast for about 20 minutes. Remove pan from oven, use a spoon or tongs to flip the pears, then return to the oven for another 10 minutes.

Serve immediately while still hot over yogurt or vanilla ice cream. Also wonderful with cake or alongside cheese.

Retro Cooking Class is TOMORROW in NYC!!

2011-11-18T19:41:00.000-05:00

Don't miss your chance to take part in this special retro night tomorrow in New York City!

Sip cocktails while learning how to prepare a fabulous retro feast of classics like Beef Wellington, Parmesan Potatoes, Spinach Apple Salad with Warm Bacon Vinaigrette, Chocolate Mayonnaise Cake, and more! I'll be serving up batches of Mai Tai cocktails, Manhattans, French 75s, and plenty of pink champagne. After the class, we'll sit down to enjoy our feast while a playlist of swingin' 60s hits and bossa nova gets us all into that retro mood.

And yes, all guests are definitely encouraged to dress the part! (Though it's not required.)

Class size is limited and there are just a few seats left, so don't wait! Class is held in a professional kitchen in Midtown Manhattan.

Email me if you have any questions. Otherwise, I'll see you there!

Click to read more, check out the full menu, and get your ticket!

xoxo

Alejandra

Sweet Potato Gougeres with Cheddar & Jalapeño

2011-11-17T09:58:00.003-05:00

Gougeres, light and airy cheese puffs, are one of my favorite appetizers. There is a restaurant here in the city that serves a basket of them instead of bread, and each time we go, my family manages to devour the basket within seconds of sitting down. We often order a second and a third, and on the way out, we stop by the bakery to buy one of their take-home packages.

Classic gougeres are simply little puffs of choux pastry--the same light, egg-y dough you would use to make eclairs or crullers or profiteroles--that have been made savory by swapping out the sugar for grated cheese and other seasonings like cracked black pepper or herbs. They come together in minutes and can even be made in advance and frozen for future snacking or entertaining.

The version I'm sharing with you today is a little bit different; along with the cheese (cheddar), I've folded in pureed sweet potatoes and a sprinkle of chopped pickled jalapeños. The result is a bit heavier than a traditional gougeres (these don't rise as high and tend to deflate a bit seconds out of the oven) but with that same delicate, almost melt-in-your-mouth, center and crisp outside. The combination of the sweet potato, salty cheddar, and spicy jalapeños is absolute magic.

I recommend serving these sweet potato gougeres with sparkling wine as an appetizer, or split and fill with slices of salty baked ham as an easy brunch dish.

Sweet Potato Gougeres with Cheddar & Jalapeño
Makes about 2 dozen

Print this Recipe

Ingredients
1 cup water
8 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt
1 cup all-purpose flour
5 large eggs, room temperature
1 cup grated cheddar cheese (preferably yellow)
1 cup pureed sweet potatoes (from about 2 peeled sweet potatoes)
1/3 cup pickled jalapeños, coursely chopped
1/2 teaspoon cracked black pepper

Directions
Preheat oven to 425 degrees and line two baking sheets with parchment paper.

Combine the water, butter and salt in a medium saucepan and bring to a rapid boil over high heat. Add the flour, lower the heat, and stir it very rapidly until it comes together into a large, but smooth, lump.

Remove from heat and add to the base of your stand mixer or a large bowl. With the mixer or hand mixer on medium start adding the eggs one at a time, waiting until each is fully incorporated before adding the next. The dough should be shiny and smooth. Once all the eggs are in, beat in the cheese, sweet potato puree, and jalapeños. Stir in the black pepper.

Using about 2 tablespoons of dough for each gouger, drop the dough notion the lined baking sheets, each about 2 inches apart and use slightly damp fingers to round the tops.

Place in the oven for 2 minutes, and then lower the heat to 375. Bake for about 10 minutes, then rotate the pans and bake for an additional 12 to 15 minutes, or until puffs are golden, firm, and puffed slightly.

Serve immediately.

Curried Couscous with Maple Roasted Acorn Squash

2011-11-16T14:05:00.000-05:00

This easy couscous dish is one of my favorites when entertaining crowds. It's an incredibly easy dish as it can be made up to two days in advance and can be served either hot or room temperature--a Godsend when you already have multiple dishes competing for oven time.

I used roasted acorn squash here, but feel free to substitute butternut squash, sweet potatoes, or even pumpkin, if you prefer. Just adjust the roasting time as necessary. The sweetness of the squash combines well with the spice of the curried dressing and pumpkin seeds add just a hint of crunch to the final dish.

If you'd like, you can also add other kinds of nuts (almonds or pine nuts, would work well here), additional roasted chopped veggies like cauliflower or beets, or even add a protein. I've found that small roasted shrimp work nicely in this dish, turning it into an instant main course for lunch or a light dinner.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Curried Couscous with Maple Roasted Acorn Squash

Ingredients
3 acorn squash, sliced and then diced into 1" pieces (leave skin on)
3 tablespoons olive oil
3 tablespoons maple syrup
Kosher salt and black pepper
1 1/2 cups couscous
2 tablespoons olive oil
1 1/2 cups boiling water

For the dressing
1/3 cup olive oil
Juice of one large lemon
1 rounded tablespoon curry powder
1/2 teaspoon ground cayenne pepper
1/2 cup minced parsley
1/4 cup minced scallions

1/3 cup pumpkin seeds (pepitas)
Kosher salt and black pepper, to taste

Directions

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

Placed the cut acorn squash into a large bowl. Whisk together the olive oil and maple syrup, and then toss to coat. Spread on prepared baking pans, season with kosher salt and black pepper, and roast about 20 minutes, or until tender and just a little bit crisp around the edges.

Place the couscous in a large bowl. Combine the olive oil and water and bring to a boil. Immediately pour over the couscous and cover bowl tightly with foil or a large plate. Let sit for about 5 minutes, or until all the water is absorbed. Fluff with a fork.

Whisk together the dressing ingredients (olive oil, lemon juice, curry powder, cayenne, parsley, and scallions) and pour over the couscous, tossing to coat. Fold in the roasted squash and pumpkin seeds, taste and adjust seasoning as desired. Serve warm or room temperature.

Gluten-Free Cinnamon Peanut Butter Chocolate Chunk Cookies

2011-11-15T16:43:00.002-05:00

Cooking for a crowd can often pose a lot of challenges, not only are you dealing with different tastes and appetites, but these days there are also often a multitude of dietary restrictions. That was definitely the case this past weekend where I found myself preparing meals for a group of women that ranged from vegan to omnivore with a smattering of gluten and dairy intolerances and shellfish allergies in between.

A challenge? Definitely. Impossible? Not for me!

This is the recipe for Gluten-Free Cinnamon Peanut Butter Chocolate Chunk Cookies that I created for the trip. Made with gluten-free oats (I used Bob's Red Mill), natural peanut butter, and chunks of 70% chocolate that I broke by hand, they were absolutely heavenly!

Even better? The recipe is so simple that it takes mere minutes to throw together and bake. Even better? You'll only need one bowl and a spoon to mix it with (I didn't even pull out the mixer for this one)!

If the results I had with these this past weekend are any indication, they will be a hit with everyone, gluten-free or otherwise. I actually had to make two double batches of these cookies over the weekend because they disappeared so quickly.

Gluten-Free Cinnamon Peanut Butter Chocolate Chunk Cookies
Makes about 2 dozen

Print this Recipe

Ingredients
3 cups gluten-free oats (such as Bob's Red Mill)
1/2 cup raw sugar (or use granulated white sugar)
1/2 cup natural peanut butter (look for an unsweetened variety), room temperature
1 1/2 tablespoons ground cinnamon
1/2 teaspoon Kosher salt
1 teaspoon baking powder
2 eggs, whisked
4 tablespoons butter, melted
1 3-4oz bar 70% chocolate, broken up into small chunks

Directions
Preheat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper or silpat and set aside.

Combine the oats, sugar, peanut butter, cinnamon, salt, and baking powder in a large bowl and stir well until combined. Beat in the whisked eggs and melted butter and stir until batter is evenly mixed. Fold in the chocolate chunks.

Drop 2 tablespoon-sized amounts of batter about 2 inches apart on the baking sheets, using a damp finger to flatten slightly. Bake in preheated oven for approximately 12-15 minutes or until golden on top.

Transfer cookies to a cooling rack and let cool completely.

Vegan Carrot Cake Cookies

2011-11-14T16:07:00.002-05:00

One of the women at the entrepreneur retreat I co-hosted in Vermont this past weekend was vegan, so when I was putting together my menu, I wanted to make sure I had one egg-free, dairy-free, vegan dessert recipe up my sleeve. After hunting around, I came across a recipe for carrot oatmeal cookies by Heidi of the blog 101 Cookbooks. Using that recipe as a base, I tweaked it to create a kind of spiced carrot cake cookie. Soft, with just a little bit of crunch on top, it's a nice treat regardless of whether or not you're vegan!

I based the flavor of the cookie on the flavors I use in my favorite carrot cake recipe, adding plenty of fresh ginger, pure vanilla extract, orange zest, cardamom, cinnamon, and allspice. The fat in the cookie is virgin coconut oil, which also adds a hint of sweetness (though if you don't have any on hand, olive oil would also work very well in this).

Like Heidi, I used real maple syrup to sweeten these, which keeps them from being too sweet. All in all, it's a perfect cookie to enjoy with tea or perhaps some warm apple cider. Actually, this cookie is packed with so many wholesome ingredients, you could probably get away with having a couple for breakfast as a treat!

Vegan Carrot Cake Cookies
Adapted from a recipe by 101 Cookbooks. Makes about 2 dozen cookies

Print this Recipe

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup rolled oats (not instant)
1 rounded tablespoon ground cinnamon (Vietnamese, if you have it)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 teaspoon finely grated fresh ginger
Zest of 1/2 naval orange
1 cup shredded carrots
1/2 cup real maple syrup
1/2 cup virgin coconut oil, melted (substitute olive oil, if desired)
1 teaspoon pure vanilla extract

Directions
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper or a silpat.

In a large bowl, whisk together the flour, baking powder, salt, oats, cinnamon, nutmeg, and cardamom. Add the fresh ginger, orange zest, and grated carrots, and mix until evenly combined and distributed. Pour in the maple syrup, coconut oil, and vanilla extract, and stir just until completely combined.

Drop onto prepared baking sheets in about 2 tablespoon sized amounts, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the cookies are golden. Transfer to a cooling rack and let cool completely before serving.

How to Arrange a Buffet Table (Retro Video)

2011-11-09T12:09:00.000-05:00

I came across is fun how-to video from the 1940s on how to set up a buffet table and just had to share it. Even better? The tips stand the test of time!

Inspired Entertaining: 10 Tips for Creating Successful Holiday Party Invites

2011-11-08T12:11:00.002-05:00

1. Claim your date during this busy party season by sending invitations as early as possible, at least 3-5 weeks in advance of your event. Don't have all the details settled yet? Send a "save the date" email with as much info as possible, and get cracking!

2. Unless it is a very formal event, virtual invitations are best as they make it easy to track RSVPs and follow-up. They also allow guests to reply quickly. I recommend Evite-alternatives Pingg and Paperless Post, which have crisp, elegant layouts and aren't cluttered with booze ads or tacky clip-art.

3. Be clear about who is invited. If guests can bring a date, say that. If it's a casual party and the more-the-merrier, let people know they can invite multiple friends. If it's a small sit-down dinner or intimate event, also state that. Don't place people in the awkward position of having to ask if they can bring someone.

4. Send email/virtual invitations early in the day during the middle of the week. You want the email to hit your guests inbox when they're actively checking it and also near a calendar for planning. Avoid sending at the end of the day (when it can get lost in the going home rush) or weekend (when people are less likely to be sitting at a computer).

5. If you're inviting a couple, send the invitation to BOTH. The odds are higher that at least one of them will open and respond (or remind the other to do so).

6. Avoid including a "Maybe" option in your invitation. Force people to commit one way or another, and you'll be less likely to end up with a bunch of people who flake out at the last minute.

7. Immediately reach out individually to people who RSVP yes to express how excited you are that they are coming to your event. Let them know personally that they're not just there to fill a spot, but that you really are looking forward to seeing them. If it's someone you haven't seen in a while, this is also a great time to reconnect. Help create warm feelings that will get them as excited about the party as you are.

8. Accept help when it's offered. People like to feel like they're a part of the event, so if they ask, task them with something small to bring or contribute to the event. This will also make them take ownership of it and therefore less likely to not show up at the last minute. Choose something personalized like "a dozen donuts from that great shop near you" or "Aunt Mary's incredible spinach salad." Or you can ask to borrow something for the party, like a cocktail shaker or ice bucket.

9. Set a firm RSVP date and use humor to make people take note of it. I often say something like "We'll be heading to the store on the 19th to pick up the cocktail supplies. Please let us know by then if you'll be attending...otherwise it's lukewarm tap water only for you!"

10. Make it easy for people to get the information they need to attend your party. Include links to directions or subway info. If it's at a restaurant or other venue, include the link and address. If you recommend a nearby parking garage or hotel for out-of-town folks, include that. Yes, it's all info people can Google on their own, but most won't. Don't give them an excuse to back out.

What are your best RSVP tips?

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Retro Cooking Class: The 1960s Dinner Party

2011-11-07T13:44:00.001-05:00

Hey lovely readers! I'm incredibly excited about the next NYC cooking class on my roster because it is all about RETRO COOKING!

You know I'm a Mad Men fanatic (I even hosted one killer Mad Men Christmas party a couple years ago), and so I decided to share my love for all things retro with a special class and retro dinner party event in New York City on Saturday, November 19th at 7PM.

Introducing: Retro Cooking: The 1960s Dinner Party

In this 3 1/2 hour cooking class we'll prepare a fabulous retro menu featuring classics like:
Beef Wellington
Rumaki with Oriental Dipping Sauce
Sherry Gravy
Glazed Carrots
Roasted Potatoes Parmesan
Spinach Apple Salad with Bacon Vinaigrette and...
Chocolate Mayonnaise Cake!

After the class we'll sit down to enjoy the feast. I'll be mixing up some cocktails and have put together a fabulous retro 60s playlist to keep us all in the mood. You can even dress the part, if you'd like!

This is going to be a seriously fun retro evening and tickets are going to go fast so be sure to sign up today!

CLICK HERE TO READ MORE & SIGN UP FOR RETRO COOKING: THE 1960s DINNER PARTY

xoxo

Alejandra

A Few Fall Favorites

2011-11-06T10:17:00.000-05:00

I've been going through my archives trying to organize certain things, and came across a few dishes that you may have missed, but which would be just perfect for Fall. Now that we are solidly into November, it's the perfect time to bring them out again! (Click on the name to read more & get the recipe.)

1. Salted Ginger Molasses Cookies

2. Spinach & Ricotta Gnudi w/ Brown Butter & Sage

3. Napa Cabbage Slaw w/ Mustard & Apple Butter Vinaigrette

4. Chestnut, Bacon & Green Apple Soup

5. Potage Parmentier (Potato & Leek Soup)

Two Things

2011-11-05T23:15:00.000-04:00

I keep coming across wonderful things that I want to share with you, and decided I would just start posting them when I do. Some are food related...some are just awesome.

1. La Croix Sparkling Water in Coconut
I'm pretty obsessed with this water right now. Naturally flavored, calorie free, and completely devoid of sugar or any weird ingredients (it's literally just coconut-flavored seltzer) this thing is incredible.

I first heard about it a few months ago on Twitter when some bloggers were raving about how good it was. Apparently they were sent free samples of it to try and were hooked. I was all like, "What?! How come nobody sent me a free sample?" I decided to throw my own little party and started searching for it in vain in every single grocery store I walked into, wandering up and down the water aisle in search of the coconutty elixir. I came up empty and, after some Googling, discovered that in New York it's pretty much only available at Target. A few months passed until a few weeks ago when Eugene and I finally went to Target and I remembered the special water. We were running out of time on our parking garage ticket and Eugene was trying to get us to check out and get back to the car before the rate jumped from $3 to $10, but I said, "Wait!" and went running down the aisle to grab a box of the coconut water. And then I went back and got a second one, just in case I liked it.

Anyway, like it I did. Although I admit that it's pretty deceptive because it smells so sweet and nutty, and you kind of feel like you're about to take a sip of a pina colada, but it's not a pina colada. It's just water. But that's OK with me. (And you can even add a teaspoon of raw sugar or honey to it for a still-much-healthier-than-soda option.) I'm also experimenting with using this as the fizz in homemade egg creams made with coconut milk; will report back on this shortly.

2. Lana Del Rey
I have been listening to this girl NONSTOP for about a month. I found out about her via my friend (and former coworker) Caitlin's gorgeous blog Dream & Dress (a must-read at any rate).

Apparently this girl became a YouTube sensation (Lana, not Caitlin. Although wait, actually, Caitlin did too.) and got a recording contract for an album due out next year.

For now, you can download her new single, Video Games, (which contains 2 songs and 2 remixes that I keep listening to over and over again, much to Eugene's chagrin) on iTunes or watch her homemade Super 8 music videos on endless repeat on YouTube. She's got this gorgeous haunting voice and beautiful retro style. I'm hooked.

Apple Pie Oatmeal

2011-11-04T12:19:00.001-04:00

I'd forgotten how much I don't like chilly mornings.

I've never been much of a morning person; in fact, I'm very much a night person, often staying up until 1 or 2 or even later working on projects, designing little ads, or trying to figure out ways to market my budding business. The summer always has a way of erasing those seemingly endless cold winter mornings when I had to pull myself out of bed, shivering down the hall to the shower, dressing hurriedly near the heat of the radiator, piling on the coats and scarves and hats. I don't drink coffee, but there were some days when I would buy a cup, just so that I could have something hot to hold in my hands during the trip to work.

And though it's been that way, ever winter, since I was born, I always forget. I always forget just how cold the cold is.

...But I'm starting to remember.

I admit that it's even more difficult now that I don't actually have to get out of bed at a specific time. Because I am my own boss and make my own hours and most of my work is done through the internet, there is no need to actually get out of bed on those icy mornings. I can just make a mug of tea and pull my laptop into bed with me, where I work, snug and cozy for hours.

But today I have to venture out. I've got my Thanksgiving cooking class tomorrow and there are a few things I need to buy. I need fresh cranberries, twine to truss the turkey, a new rack for my roasting pan, a bottle of cream soda, smoked spanish paprika, corn meal (to make cornbread for the cornbread & chorizo stuffing), printer ink, and new kitchen shoes that aren't too unbelievably ugly. So I decided to make myself a bowl of this cozy oatmeal flavored with apples and cinnamon. So simple and comforting, plus it's just the thing to shore me up for a day (actually, a weekend) of nonstop busyness.

The trick to making this oatmeal in minutes is to have the apple pie part of it all ready. It takes only about 20 minutes to make and will keep well in the fridge for several weeks, so I recommend doubling or even tripleing the recipe. You can even freeze it! The same filling is also wonderful on yogurt or granola or served over a piece of plain pound cake. I also like to bake it into puff pastry for quick hand-pies.

Even better? You don't have to peel the apples! There is so much nutrition in the apple skin and it just cooks down with the apples. I used Honeycrisp apples for this batch, but Granny Smith or Pink Ladies or really just about any type of crisp, tart apple, will work.

Apple Pie Oatmeal
Serves 2-3

Print this Recipe

Ingredients

For the apple pie filling
2 large tart apples (such as honeycrisp, granny smith, etc.)
2 tablespoons butter
1 tablespoon brown sugar
2 tablespoons maple syrup (substitute honey or just use another 2 tablespoons brown sugar)
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon lemon juice
1/4 cup apple cider, juice, or water

For the oatmeal
1 1/2 cups water
1/2 cup whole milk (substitute almond milk or just use all water for dairy-free)
1 cup rolled old fashioned oats (not instant)
1/2 teaspoon kosher salt

Directions
Core the apples and dice into small 1/2 inch cubes (no need to peel). Combine in a skillet over medium heat with butter, brown sugar, cinnamon, nutmeg, lemon, and apple cider or water. Stir until sugar is dissolved and let cook for about 5-10 minutes or until all the apples are soft and tender and the liquid has thickened. Taste and add more cinnamon or nutmeg, if desired. Set aside. (This portion can be made in advance and stored in an air-tight container or glass jar in the refrigerator for at least 2 weeks.)

Combine the water, whole milk, salt, and oats, and bring to a boil. Lower heat and let simmer for 3 to 5 minutes, or until the oats are tender and the liquid has thickened. Stir in half the apple filling until fully hot. Remove from heat and serve with additional filling on top.

Just TWO Days Until Thanksgiving 101: Don't Miss Out!

2011-11-03T14:22:00.003-04:00

Just a short post from me today as I'm running around finalizing the details and shopping for the Thanksgiving cooking class I'm hosting here in New York City THIS Saturday (Nov 5). I still have a few spots left so if you've been thinking about possibly signing up, I urge you to do so! Every time I teach a class, I get emails the next day from people who missed the class wondering if I'll be teaching it again. Just to clarify, This is the ONLY Thanksgiving cooking class I'll be hosting this year so if you miss this, you're out of luck! Don't let that be you!

The tips you learn here will also serve you well for Christmas, Passover, Easter, or just about any other large dinner party you host! Thanksgiving is the theme, but these tips will serve you well ALL YEAR LONG.

I'll be covering everything from planning and shopping to preparation and cooking a full holiday meal. You'll learn how to prep your ingredients and schedule your cooking so as to eliminate that last minute rush. We'll also cover techniques such as making a successful pan gravy, prepping and trussing a turkey, and much more!

The class is totally hands-on, and really fun and relaxed. I serve snacks (think brie, grapes, crudite, apples, crackers, nuts, etc.) and wine, play music, and will answer as many questions as you have. And then we get to sit down to enjoy the feast we prepared! Eugene usually shows up near the end just as dinner is ready and joins us (his timing is impeccable).

Here's what we'll be making:

Smokey Citrus Rubbed Roast Turkey with Apricot Glaze
Pan Gravy
Sausage and Cranberry Stuffed Mushrooms
Spiced Cranberry Orange Sauce
Creamed Kale
Glazed Carrots
Caramelized Sweet Potatoes
Cornbread and Chorizo Stuffing
Classic Sage Bread Stuffing
4-Ingredient Potatoes au Gratin
Spiced Pumpkin Pie Mousse with Homemade Whipped Cream
Flourless Chocolate Cake with Warm Fig Compote

Awesome, right? Sign up for the class here.

P.S. Not in the NY/NJ area? I would love it if you would help me spread the word about my class by forwarding this post to a friend who is. (Or better yet...TEN friends! ;) And if YOU have any questions about your own Thanksgiving menu, feel free to email me. I'm happy to help!

Cauliflower and Butternut Squash Gratin

2011-11-02T13:54:00.001-04:00

On a very rainy evening a few weeks ago, writer and Good Commons chef Matthew Wexler (check out his blog Roo de Loo here--isn't that such a great name for a food blog?) and I piled into a cab and headed downtown to the stunning and creepy Angel Orensanz Center. We went there to represent Good Commons at Edible Escapes, a food and travel fair hosted by Edible Manhattan magazine.

I was there specifically to promote the incredible Women's Entrepreneur Retreat that I'll be co-hosting next week, and was also able to share a bit about my culinary concierge business and food workshops and services.

Chef Matthew brought along his signature "Bad Day Brownies" and homemade buttermilk ice cream, which we served to the folks who came by out table. There were dozens of vendors participating in the event, but we heard from many that Matthew's brownies and ice cream were one of the best things available. In fact--we ended up running out before the event ended!

Since there were so many goodies on offer, we took turns manning the table to go check out the other treats. One of my favorites was a creamy cauliflower gratin served by the folks representing Organic Valley dairy. In fact, the gratin was so good, that I found myself craving it for days after.

Though I came home from the event with a copy of the Organic Valley recipe, I took a few Specifically, I wanted to use the trick I'd learned while making my butternut squash mac and cheese of creating a creamy base out of vegetable puree instead of a roux. I gave it a shot and was pleased to find that it worked beautifully! Even my butternut squash-hating husband loved the results!

***I'm going to be co-hosting this really wonderful weekend retreat this month, during which I'll be teaching cooking classes, preparing daily meals, and leading a social media workshop. We still have spots left and I have an exclusive (and very generous) discount available to offer my readers. If you're interested in learning more, please email me!

Cauliflower and Butternut Squash Gratin

Print this Recipe

Ingredients
1 3lb head cauliflower, cut into florets (cut stems into smaller pieces and include them, too)
1 1lb butternut squash, peeled and cut into cubes (about 3 cups)
Kosher salt
1/2 cup heavy cream
1 teaspoon ground mustard powder
1 teaspoon smoked Spanish paprika
1/4 teaspoon cayenne pepper (more if you'd like additional heat)
Freshly ground black pepper
1/2 pound extra-sharp cheddar cheese, grated (can also use gruyere, fontina, or other semi-soft cheese)
1/2 cup panko bread crumbs (or regular plain bread crumbs)
1/2 cup freshly grated parmesan cheese
2 tablespoons butter, melted

Directions
Preheat oven to 375 degrees.

Bring a large pot of salted water to boil and add the cauliflower and butternut squash. Let boil for about 6 minutes or until the squash and cauliflower are fork tender. Drain and divide the squash and cauliflower (you can also cook them separately, but this saves water).

Spread the cauliflower out on a baking sheet, pat dry, and place in the oven for 2-3 minutes, just to remove some of the excess moisture. Remove from oven and set aside.

Puree the cooked butternut squash in a blender or food processor, then add to a large pot over medium heat. Add the heavy cream, mustard powder, paprika, cayenne, and black pepper and stir to combine. Let simmer for a few minutes, then add the grated cheese and stir until fully melted.

Pour half the sauce in an 8x11" baking or gratin dish, and then add the cauliflower, spreading it out in an even layer. Top with the rest of the cheese sauce, making sure everything is covered.

Combine the panko, melted butter, and parmesan cheese, then spread over the baking dish. Bake for 20 minutes or until the top is golden (you can also pop under a broiler for a few minutes). If you prefer, you can bake this in individual ramekins or bowls.

Sweet & Spicy Broccolini, Spinach, and Sausage

2011-11-01T10:50:00.003-04:00

On weekends when we don't have any plans, my husband and I usually sleep in, waking up sometime around 11 or 12 when our bodies naturally pull us out of dreamland. Eugene wakes up ready to eat, often heading into the kitchen to scrounge himself up something. He'll have an egg or yogurt or some leftover cake or a simple sandwich of turkey or salami on whole wheat bread. I'm a bit slower those mornings, preferring to languish in bed finishing up the last few pages of a book or read through blog posts while sipping lemon water. It usually takes me about an hour or so to finally go into the kitchen and figure out breakfast (lunch, really, at this point).

But the thing is that unlike Eugene, I'm never really satisfied with just an egg or a simple sandwich, and so I'll emerge 15 or 20 minutes later with some kind of elaborate meal--a fluffy omelet filled with sauteed vegetables and goat cheese or a quesadilla topped with cumin-scented yogurt and chipotle hot sauce or a bowl of quinoa tossed with shrimp in a lemony dressing.

"Ohhh...I HATE this!" Eugene always says. "You always go and make yourself something amazing after I've already eaten. It's not fair."

"Well, you can just wait for me," I point out.

This past weekend was just like this. Eugene woke up and made himself a salami sandwich (whole wheat bread, mayo, a few slices of salami) and ate it while watching football. And then I emerged with the bowl above--sweet and spicy sauteed broccolini and spinach with hot Italian sausage topped with large shavings of pecorino.

"Want some?" I asked as I waved the bowl teasingly before him.

"Oh whatever," he said, turning back to the game.

This easy dish took me all of 15 minutes to prepare and would be easy to customize depending on the vegetables you have in your fridge. (I used the sausage leftover from last week's creamy sausage, mushroom, and pasta dish.) You can also use regular broccoli, escarole, broccoli rabe, or even kale; in the spring you can add green beans or asparagus. It only uses a tiny bit of real maple syrup to sweeten it, but the contrast between the spicy and tiny hint of sweetness is absolutely perfect!

Sweet & Spicy Broccolini, Spinach, and Sausage

Print this Recipe

Ingredients
2 tablespoons extra virgin olive oil
1/3 pound hot Italian sausage (substitute turkey or chicken sausage, if desired), out of the casing and crumbled
1 teaspoon pure maple syrup (or honey)
1/2 teaspoon red pepper flakes
1 cup chicken broth1 bunch broccolini, washed and cut into 1" pieces
1 pound spinach, washed, trimmed, and chopped into 2" thick ribbons (or use baby spinach)
Kosher salt and black pepper
Wedge of lemon
Pecorino cheese shavings (use a potato peeler to peel off the cheese)

Directions
Heat olive oil over medium heat in a large, deep skillet or pot with a lid and add crumbled sausage. Saute for about 2-3 minutes or until sausage is browned.

Add the maple syrup, red pepper, and chicken broth and stir to combine. Add the chopped broccolini and spinach, stir to combine. Bring to a boil, then lower heat and cover. Let cook for about 3 minutes or until the spinach has wilted and the broccolini has turned bright green. Remove the lid and let continue to cook for 2-3 minutes, stirring occasionally to combine, until the liquid has almost entirely reduced and the broccolini is tender.

Season with kosher salt and black pepper, to taste. Serve immediately garnished with pecorino cheese shavings and a lemon wedge.

Orecchiette alla Norcina (pasta in a sausage, herb, and mushroom cream sauce)

2011-10-27T23:30:00.001-04:00

One of my favorite restaurants in the city is Landmarc at the Time Warner Center. It's one of those casual elegant restaurants that's just as welcoming to tourists in jeans or flip-flops as it is the power-lunch crowd. With an expansive dining room that takes up an entire side of the building, there is rarely a wait, which means it's great for spur-of-the-moment meals and they always accompany the check with a handful of homemade salted caramels.

I've been there for dinner many times with Eugene (including this remarkable evening), have had brunch there with my family and friends, and when I was working at Hearst and my office was just a couple blocks away, I would always schedule lunch meetings there. The fact that my train station is located directly beneath it doesn't hurt either!

One of my favorite dishes to order at Landmarc is their Thursday pasta special--orecchiette all norcina, which I was introduced to by my lovely friend Aryanna, who once tasted it at an event and then raved about it for days until we finally escaped for a mid-day feast to see what all the fuss was about.

This creamy comfort dish originated in the Italian village of Norcia, located in the southeastern part of the Umbrian region of Italy. Norcia is legendary for its black truffles, pork, and wild boar products, particularly sausage, and to this day pork products in Italy are referred to as "norcineria."

The sauce reflects these regional flavors with tiny bite-size pieces of sausage and pasta in a rich cream and mushroom sauce. It's the sort of dish that's perfect for a rainy evening, or even for lunch on one of those days when you need a little something extra to get you through the rest of the day.

It's been months since I've actually been to the restaurant to order it, but while poking around in my fridge the other day, I realized I had everything I needed to create a similar dish. Note that this isn't meant to be an exact copy of that dish, but it's definitely pretty close. Even better because it takes only minutes to whip up and ends up costing just a few dollars per serving.

I added one major twist to my version--cremini mushrooms. The version I tried at Landmarc doesn't have mushrooms, but I had a package in my fridge and knew they would pair nicely with the other ingredients. As the Umbrian region is also known for its truffles and mushrooms, I didn't think the additional earthy flavors would be out of place.

I chopped them up coursely and absolutely loved how they seemed to melt right into the dish, adding bulk and nutrition (one cup of cremini mushrooms provides up to 18 different vitamins, minerals, and antioxidant phyto-nutrients). I infused the sauce with fresh rosemary and nutmeg, and added red chili flakes for heat--all of which gave the rich cream sauce a layer of depth that kept me going back for more.

I use orecchiette in this dish as inspired by the restaurant version, and I love the way each of the little bowls (orecchiette actually means "little ears" in Italian) scoop up the sauce for a perfect bite every time. If you prefer, you can of course substitute any kind of pasta you'd like.

P.S. The pretty cloth to the left of the bowl with the brown and red tree came from an incredible new company called Janum that I'll be sharing more about soon. The blue-striped cloth on the right is my sock...on my foot, which is bracing me while I snap the photo from above.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Orecchiette all Norcina (pasta with sausage, herb, and mushroom cream sauce)
Inspired by a dish at Landmarc restaurant in New York City

Print this Recipe

Ingredients
8oz orecchiette pasta (or other small pasta such as rigatoni or penne)
Kosher salt
2 tablespoons olive or grapeseed oil
1/2 pound hot Italian pork sausage (substitute mild or turkey sausage, if you prefer)
1/2 yellow onion, diced
2 large garlic cloves, crushed
8oz cremini mushrooms, cleaned and coarsely chopped
2 cups heavy cream
2 tablespoons fresh rosemary, finely minced
1/2 teaspoon ground nutmeg
1/2 to 1 teaspoon red pepper flakes (skip if you prefer less heat; use more if you'd like a lot of spice)
1 cup grated parmigiano-reggiano cheese
Freshly ground black pepper

Directions
Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain, reserving 1 cup of the pasta water.

While the pasta cooks, remove the sausage from casings and break up into small pieces. Heat 2 tablespoons oil in a heavy pan over medium heat and add the sausage. Cook for 2 minutes until lightly browned.

Add the onions and garlic cloves, saute together for 3 minutes until fragrant and soft (you don't want to caramelized the onions). Add the chopped mushrooms and cook for 5 minutes or until cooked down and any liquid has reduced.

Add the cream, rosemary, nutmeg, and red pepper. Let the sauce cook for 3 to 5 minutes, stirring constantly.

Add the cooked pasta and the cheese and toss to coat evenly. If sauce is too thick, add some of the reserved pasta water. Season with Kosher salt and black pepper, to taste. Serve immediately.

20 Cooking Questions Answered in 20 Words or Less

2011-10-25T22:51:00.005-04:00

Back when I was a magazine editor, we used to do an article called something along the lines of "Crazy Dirty Sex Questions Answered in 20 Words or Less." (Take a wild guess which magazine that was!) I always thought it was a super clever concept to answer a bunch of questions so quickly and succinctly, and so I'm borrowing the idea and creating a food version through which I can answer your cooking questions in 20 words or less. [And yes, I know it should actually be "fewer," not "less," but I'm going with quip-y and recognizable over grammatically correct.]

Want your questions answered pithily in my next article? Email me and I'll add them to the queue!

1. Which side of the foil are you supposed to cook on? Technically the shiny side, but the difference is negligible so don't worry about it.

2. What's the best way to melt chocolate? Chop it (or use chips) and melt in the microwave for 30 second intervals, stirring each time until completely smooth.

3. I purchase eggs from a farmer and they are often irregular sizes. How do I properly weigh or divide them for use in baking? Crack and whisk together, then measure. 1 large egg equals 3 tablespoons or 70g or 2.5oz of beaten egg.

4. Why does my pound cake deflate when I take it out of the oven? Possible reasons: Over mixing the batter, irregular oven heat, opening the oven door during baking, or expired baking powder. [Ed. Note: Read more about how to prevent collapsing cakes here.]

5. What's the best way to improve knife skills without taking a course? Look up an onion chopping tutorial on YouTube and practice with a full bag of yellow onions. (Freeze the diced onions.)

6. Which herbs and spices are OK to buy dry? Which are better fresh? As a rule, go dry for spices and fresh for herbs. Oregano is the exception. It's better dry.

7. Which part of the green onion (scallion) is supposed to be used—the green or the white or both? For garnishes use only the green; for cooking use both green & white up to about 1” from the root.

8. If a recipe calls for wine, is it best to choose a dry wine? Use exactly the same kind of wine you would pair with the meal if drinking it.

9. What’s the best method for cooking a burger indoors at home without a grill? A cast-iron griddle or grill pan. Only flip once and never press. Open the window to air out inevitable smoke.

10. Why do shrimp turn red when cooked? Embarrassment. Just kidding. Actually protein bonds that appear blackish in raw/live shrimp release & reveal natural red carotenoid pigments underneath.

11. Is "wild caught" salmon really healthier than "farm raised"? Yes. More usable omega-3 fats, significantly fewer antibiotics/pesticides, natural carotenoids--no synthetic pigments added for color. More environmentally responsible.

12. My wife prefers well-done steaks. How do I cook a quality steak to the well-done stage without drying the meat out? Sear it quickly on the stove in a cast-iron skillet; transfer to 400 degree oven w/ meat thermometer until steak hits 145 degrees.

13. What are good ideas for winter salads that have more than just lettuce and tomatoes? Grain salads (farro, wheatberries, quinoa). Peppery/hearty greens (arugula, watercress, upland cress, kale). Citrus & onion salads. Roasted vegetable salads.

14. Is it true that eggs that have never been refrigerated don't actually need to be? It's true! Fresh, unrefrigerated and unwashed eggs can be stored at cool room temp (around 75 degrees) for a week or two.

15. How do you say hanger steak in Spanish? (I live in Venezuela and would like to know how to buy/order it.) "Solomillo de Pulmon," though local dialects vary. The French word "onglet" is also pretty universal.

16. What is the best way to protect my dried goods from little critters? Buy fresh, sift, then transfer to large glass jars with tightly-sealing screw-top lids or rubber gaskets. (like Mason/canning jars)

17. How can I safely defrost my eggs if my bum refrigerator keeps freezing them? Let sit at room temperature for 30-60 minutes. Or place in a bowl of warm (not hot) water for 5-10 minutes. [Ed. Note: My fridge does this too, and I hate it!]

18. For more delicate baked goods, such as macarons and souffles, what is the best way to adjust for minor altitude (3000 ft in my case)? It's trial-and-error, but try reducing sugar by 1 tablespoon & replacing w/ same amount of flour. Increase baking temp by about 15-25 degrees F.

19. How long does it take to preheat an oven? All ovens vary, but on average about 15 minutes to preheat to 350 and 20 minutes to preheat to 400.

20. How do I keep hard-boiled eggs from turning green near the yolk? Cook them gradually. Place eggs in cold water, bring to a boil, turn off & let sit for 10 minutes.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook, Stumble, and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Spinach Asparagus Soup

2011-10-19T14:01:00.002-04:00

When one essentially cooks and eats for a living, there will inevitably come a time when one starts to feel a bit sluggish. For me, this time came last week.

I usually do a detox of some kind about once a season. I find that it helps me hit the "reset" button, so to speak, and leaves me with more energy and just feeling cleaner and refreshed after months of indulgent eating. My favorite is the BluePrintCleanse, which is both delicious and ridiculously convenient (the bottles are literally numbered---doesn't get easier than that!). But unfortunately, the BPC price tag is way too steep, so I usually have to wait for one of their 20% or 30% off coupons to pop in my inbox before I'll order it.

With no coupons in site (I even asked on their FB page and they brushed me off!), I decided to design my own home detox. As it's getting chilly out there, I can't do just pressed juices, so I went with a combination of pressed juices for breakfast and simple pureed soups for lunch and dinner.

This asparagus and spinach soup is one of my favorite detox recipes, but it's actually just as good on regular days too. Eugene actually loves it and was sad when our last batch finished. He also kept urging me to post it here, so here it is.

This soup reheats really well, and so I know that making it will leave me with meals for at least 2 or 3 days (the recipe doubles easily). To make it a little more substantial, you can add cooked crab meat or shrimp to the soup.

Spinach Asparagus Soup
Another great thing about this soup is that it can be easily adapted to the season or what's on sale at the store. I've made the same one using broccoli instead of asparagus and will swap in watercress or arugula instead of spinach. It's always good! This makes about two-three servings.

Print this Recipe

Ingredients
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 yellow onion, diced
1/2 teaspoon red pepper flakes
1 large bunch of fresh asparagus, diced
4 cups water (or low sodium vegetable broth)
8oz fresh spinach, washed and chopped
Kosher salt and freshly ground pepper, to taste

Directions
Heat the olive oil in a medium dutch oven over medium-high heat. Add the crushed garlic and diced onions and saute until fragrant (about 1-2 minutes). Add the red pepper flakes and diced asparagus and saute for about 5 minutes.

Add the water and raise the heat, bringing it all to a boil. Lower to a simmer and let it cook for about 10 minutes or until tender.

Add the spinach and then use an immersion blender or transfer in small batches to a regular blender to puree it until smooth. NOTE: Always be cautious when blending hot liquids in a standard blender as the steam can cause the top to blow off and you'll end up with hot soup everywhere. Blend only a cup or two at a time (depending on the size of your blender) and go slow. If you have time, let the soup cool before blending it, or use a food processor or immersion blender instead.

Return the pureed soup to the pot and season to taste with kosher salt and freshly ground black pepper. (If you're trying to detox, I suggest that you limit the salt and instead use fresh lemon juice to perk up the flavors a bit.)

Creamy Chocolate Hazelnut Milk (Dairy Free)

2011-10-12T13:22:00.002-04:00

While cleaning out my freezer the other day, I found a bag of raw hazelnuts leftover from a homemade condiments cooking class I taught a couple months ago. We had used some of them to make homemade nutella, and I had packed away the leftovers for a future project that I never quite got around to.

While looking at them, I suddenly got the idea to make a homemade nut milk with hazelnuts as the base and raw cocoa nibs, cocoa powder, and maple syrup as flavoring. Essentially, a kind of "nutella milk" that could be enjoyed for breakfast or as a dessert.

Making homemade nut milks is a simple process. (You may have already tried my homemade pecan milk recipe, which is similar to this one.) The nuts are soaked in water for anywhere from 8 to 24 hours, during which they will swell up and soften. This step can be frustrating if, like me, you prefer instant gratification when it comes to recipes, but it is necessary and actually much better for your digestive system.

Some people find that they have trouble digesting raw nuts. The reason for this is that all nuts (and seeds) naturally contain high amounts of enzyme inhibitors that are designed to keep the nuts from sprouting prematurely. In nature this makes sense because it gives the squirrel a chance to run off with the nut so that it can then sprout elsewhere. But it can wreak havoc on the digestive system and also make it more difficult for your body to absorb all the good nutrients in the nuts.

Soaking nuts in warm water with a touch of salt help combat this by neutralizing the enzyme inhibitors and simultaneously promoting the development of new and beneficial enzymes. Essentially, by soaking them, you're giving the nuts a head start so that when you finally consume them, you're body won't have to work as hard to break them down. Soaking the nuts also makes them softer, which will make it possible to puree the nut milk as thoroughly as possible, making for a really rich final drink. This is actually a very traditional way of preparing nuts, seeds, and grains, and one which has been followed for thousands of years.

For the chocolate element in my nut milk, I used a combination of raw cacoa nibs and unsweetened cocoa powder. I liked the layers of flavor using both added, but if you don't have--or can't find--one or the other, you can just use all of either kind. I also added a tiny bit of vanilla extract and a pinch of salt to balance out the flavors. Sweetener is totally optional, but I like how it worked. I chose to use some dark Grade B maple syrup and was thrilled with the way it tasted. Honey, stevia, or regular sugar would also work.

The finished milk keeps for about 3-4 days in the refrigerator. I store mine in a glass mason jar and shake it up well before pouring into my glasses (the solids in the milk tend to settle after it's been sitting for a few hours). You can also freeze a portion of this to consume later, if you'd like.

A nut milk bag or thin muslin bag is very useful for straining the milk, but I actually just use a fine sieve layered with some cheesecloth. In a pinch, I've also layered a colander with paper towels. Clean (preferably nude to avoid leeching of dyes) pantyhose also work.

I've been enjoying a large glass of this for breakfast with a little sprinkle of cinnamon on top. It's also great in coffee or tea, and can be heated up for a cozy nighttime beverage on a cold night.

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Creamy Chocolate Hazelnut Milk (Dairy Free)
Makes about 4-5 cups

Print this Recipe

Ingredients
3-4 cups warm filtered water (for soaking)
1 tablespoon sea salt (if you can get it, use celtic sea salt)
2 cups raw hazelnuts (skin on or off is fine)
4 cups cold filtered water
1/2 cup raw cacao nibs
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup
sea salt

Directions
First soak the nuts: Combine the 4 cups warm water and sea salt, stirring until the salt is dissolved. Add the raw hazelnuts, making sure the nuts are covered with water completely. If necessary, add more water. Cover and let soak at room temperature for at least 8 hours and up to 24.

Drain the nuts and rinse with cool water. Proceed with recipe.

Prepare a fine sieve or colander by lining with cheesecloth and placing it over a large bowl. If you have a nut milk bag, use that.

In a large blender, combine the soaked hazelnuts with 4 cups of fresh filtered water (not the same water you used for soaking), the cacao nibs, cocoa powder, vanilla extract, and maple syrup. Puree in the blender until completely smooth (about 1-3 minutes on a standard blender; less if you have a high-speed blender like a VitaMix).

Pour the pureed mixture through the sieve, using a spoon to push the liquid through. Strain well, squeezing the cheesecloth at the end to expel all the liquid. TIP: reserve the nut and cocoa pulp to add to baking recipes or for making crackers. I keep mine in my freezer and add to banana bread, muffins, or pancake batter.

Taste and add additional sea salt or maple syrup, if desired. Transfer to a glass jar and store in the refrigerator for up to 4 days.

Kitchen Tip: Freezing Cookie Dough

2011-10-11T00:51:00.001-04:00

A large batch of cookie dough can be a dangerous thing. Especially when there aren't that many of you in the house. (Or even if there are.) But rather than cutting down on the recipe, I prefer to make the full batch and reserve 2/3 of it for freezing and baking at a later date.

Here's what I do:

1. I use a cookie scoop or spoon to portion out and roll evenly-sized balls of dough. I lay these out on a plastic-lined baking sheet (don't need to be spaced out) and then cover the tray with another sheet of plastic.

2. I pop the whole tray into the freezer for 2 hours until frozen solid. (This is done to keep the dough from smooshing together when you transfer them to the freezer bag.)

3. Then I drop the frozen dough balls into a heavy duty zipped freezer bag. Squeeze out all the air, seal, and store in the freezer for up to 2 months. (Longer than that, I find that they start to absorbs freezer smells.)

And you're done!

The benefit of this method is that, come baking time, all you have to do is pluck as many dough balls as you'd like cookies out of the bag, arranged them on a baking sheet, and bake. You don't even need to let them thaw! Just increase the original recipe baking time by 1-3 minutes, depending on your oven and the recipe (keep an eye on it the first time until you figure out the perfect amount.)

While you can, of course, also just roll all the dough into a tube for a "slice and bake" style cookie, I prefer this method because it's best for baking just one or two cookies at a time when you get a craving.

(Which I guess can also be a pretty dangerous thing...)

Inspired Entertaining: DIY Chalkboard Wine Glasses

2011-10-10T21:15:00.001-04:00

Last month I got an email from one of those "deal of the day" websites featuring a very cute set of wine glasses with chalkboard stems from a company called Chalkboard China.

I've seen chalkboard glasses before, and always thought them to be a fun and chic way for guests to keep track of their glass throughout the night so you don't end up with mixed-up glasses or dozens of half-full glasses left around the house. But all the ones I've seen in stores feature a strip of chalkboard paint across the bowl of the glass, which I've always felt looks awkward and takes away from the beauty of the wine or beverage in the glass. What I like about this version is that the writing part is at the bottom on the stem and foot of the glass, so it doesn't compete with the beverage. I also like that the simple black foot on the glass is in itself an elegant design element, and would work just as well with no writing on it.

What I did NOT like about the glasses, was the price. $19.95 per glass is absurd and totally unnecessary. Especially when you want to be able to entertain a large group of people, or simply not worry about breaking glasses.

So I figured, "I can totally make that myself!" I had a can of chalkboard spray paint in my cabinet left over from when I created a small chalkboard wall in my kitchen (you can see a bit of that wall here) and I have plenty of inexpensive wine glasses left over from my bridal shower (they were used for the favors), so I go to work.

Here's how you can make your own set of inexpensive chalkboard wine glasses:

Materials
1. Krylon Chalkboard Aerosol Spray Paint. I bought this at Lee's Art Shop in NYC, but it's also available at stores like Michael's, Pearl, and other craft shops. You can also buy it online. I prefer the standard version in black, but chalkboard paint does also come in other colors (red, hunter green, etc.) so choose what works with your decor.

2. Clear wine glasses. I used a couple inexpensive wine glasses I already had in my cabinet. They were leftovers from bridal shower favors and I believe my bridesmaids purchased them at IKEA. Feel free to use glasses you already own, or pick up cheap ones at a thrift store or restaurant supply shop.

3. Painter's Tape. You'll use this to block off the rest of the stem. Be sure to get masking or painter's tape, as other kinds of tape may leave sticky residue on the stem of your glass.

You'll also need:
A small waterproof dropcloth to protect your floor or work surface--I just used a few old Target grocery bags that I spread out on the floor. You'll also need a well ventilated area. I sat on the floor in front of an open window and turned on a fan for good measure; if you have outdoor space you can work in, that's even better as the spray paint fumes are pretty strong.

Method

Step 1. Wash and dry your glasses thoroughly. If there is any oil or residue on the glasses, use rubbing alcohol to wipe it off. Decide where you want the chalkboard part to end on the glass and tape the rest of the stem that won't be painted. (For example: I wanted it to go up about an inch above the foot of the glass so I taped off the rest of the stem.) If you use more than one strip of tape, be sure to overlap them slightly so you don't end up with any paint between the tape strips. Tape off all your glasses at once before you start painting.

Step 2. Spread your dropcloth over the area you'll be working on. Shake the paint well and, holding the nozzle about 2 inches away from the glass foot, spray the paint lightly until it coats the entire surface. Set down and repeat with all the other glasses. Let dry for about 20 minutes before repeating with a second coat on each glass. Let dry for 2 hours.

Step 3. After about 2-3 hours, gently remove the painter's tape, then turn the glasses upside down so the stems are up. Let dry overnight this way until the paint fully dries.

Once the glasses are completely dry (about 24 hours) they're ready to use! When entertaining, leave a small container of white or colored chalk so guests can write their names (or whatever they want) on their glasses and keep track of them throughout the night.

These would also make a great (and inexpensive!) DIY holiday or hostess gift idea! I recommend that you pair a set of the glasses with a favorite bottle of wine and a small package of chalk. Note that the chalkboard paint is NOT dishwasher safe, but the finished glasses can be washed by hand in the sink with warm water and dried with a dishcloth (or left in the rack to air dry).

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Creamy Butternut Squash Mac and Cheese

2011-10-05T14:57:00.005-04:00

Butternut squash mac and cheese is not a new concept by any means, but it's one I've definitely been wanting to try for a long time. The premise is that it's a somewhat healthier version of the classic macaroni and cheese recipe because it swaps out a good portion of cheese for pureed butternut squash. The base of the sauce is the pureed squash so there is no need to create a flour-and-butter-and-milk-laden bechamel, which again helps with the health factor.

To be honest, I was less seduced by the alleged health factor, than by the fact that it provided the answer to the limited ingredients in my end-of-the-week refrigerator; I only had a 1/2 lb of cheese and no milk on hand but was seriously craving a bowl of cheesy pasta. I also happened to have a butternut squash perched at the end of my counter, just waiting to be used. And so I did.

There are a few methods for making the butternut squash base; some prefer to roast the squash and then puree it with milk and stock, but I went with a simmered version based on an old Martha Stewart recipe that I found pretty simple. For the cheese, I used some stinky raclette in my dish (it was on sale when I bought it), but a good extra-sharp cheddar would be much more appropriate. And less stinky. I also used whole wheat pasta because it's really the only kind of pasta I ever use; I'm not under any illusions that it's really all that much better, but I figure even a smidge of less-refined-ness is better than nothing.

A word of warning. I'm a stovetop mac and cheese girl all the way. At the end of my recipe, you could conceivably top it off with bread crumbs, grated cheese, and butter, and pop it all in the oven for 20 or so minutes until bubble and crunchy on top, but I didn't. Because I can't stand breadcrumbs in my macaroni and cheese. I've literally never understood the appeal. Perhaps it's because I grew up eating Velveeta Shells & Cheese and Stouffer's (my mom made most things homemade, but mac and cheese was not one of her dishes) so I associate the comfort factor with a bowl of creamy pasta, not that crumbly topping so many people prefer. Either way, if you prefer that crunch top, feel free, but I honestly love the simplicity (and instant satisfaction) of being able to eat it as soon as I mix the sauce in.

Unlike regular mac and cheese recipes, which tend to congeal into a solid mass once refrigerated, this version stays creamy and moist for days. I've been scooping out big spoonfuls of it to enjoy for lunch this week, and the texture has never once failed; a fantastic discovery as it means I can add it to my list of recipes that are great for making on the weekend in advance of a long and busy week. (I've even learned, while impatiently waiting for the microwave to do its thing, that it also tastes good cold!)

You're probably wondering about the flavor. It definitely tastes like normal macaroni and cheese! There is a tiny hint of underlying sweetness, but the creamy, cheesy flavor is there, and with the addition of spices, it's difficult to tell there is anything else hidden in the mix. I honestly love it, but I will confess that my husband, who professes to hate butternut squash, wouldn't eat more than a bite of it. I think it was the fault of the stinky raclette, though; I intend to make this again with just cheddar and will see what he thinks.

Creamy Butternut Squash Mac and Cheese Recipe
Adapted from a recipe by Martha Stewart Living

Print this Recipe

Ingredients
1 medium sized butternut squash (about 2 1/2 pounds)
3-4 cups low-sodium chicken broth
3-4 fresh sage leaves
3/4 cup heavy cream
1 teaspoon kosher salt
1 teaspoon ground mustard powder
1 teaspoon smoked Spanish paprika
1/4 teaspoon cayenne pepper (more if you'd like additional heat)
Freshly ground black pepper
1/2 pound extra-sharp cheddar cheese, grated (can also use gruyere, fontina, or other semi-soft cheese)
1 pound whole wheat elbow macaroni

Directions
Peel butternut squash with a vegetable peeler, then cut in half. Scoop out seeds and chop the remaining squash into 1" pieces. Combine in a medium saucepan with the chicken broth, making sure the broth covers the squash completely. Add the sage leaves and bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.

While the squash cooks, bring a large pot of water to a rapid boil. Add the pound of whole wheat macaroni and cook according to packaged directions until al dente (about 8 minutes). Drain and set aside.

Drain squash, while reserving the chicken broth. Add the cooked squash and sage to the blender or food processor and process in batches until smooth, adding about a cup of the reserved chicken broth. Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth (you will see tiny bits of the pureed squash if you look closely, but that's OK). Tip: If this sauce looks too thin and watery, just simmer it a bit to evaporate some of the liquid.

Pour the sauce over the cooked pasta and stir until well combined. Taste and adjust seasoning, then serve. This can be made up to two days in advance, and will keep well in the refrigerator in an air-tight container for about one week.

Watch Alejandra on Emeril's Table This Week!

2011-10-04T10:37:00.005-04:00

Back in May, Eugene and I taped an appearance as guests on Emeril's new show for the Hallmark Channel, Emeril's Table. The show is finally going to be airing THIS week on Thursday, October 6 at 11AM/10c so be sure to tune in and watch us! (Check your local listings for exact time and channel in your area.)

Here is a little rundown of our experience on the show!

The new show (produced by Martha Stewart's company) is designed in a kind of roundtable style where a group of 4 or 5 guests join Emeril at a table and watch him prepare a meal.

On each episode, the guests all have something in common; our episode featured newlyweds, while other episodes featured themes like "book club members" or "poker players," etc.. On our show, the theme didn't have anything directly to do with the food we made, but it gave us something to talk about (besides food, of course!). We also got to help a bit with the cooking, and were encouraged to ask Emeril questions throughout the show.

Our episode is called "The Magic of Phyllo," and in it we learned to make several buttery flaky phyllo dishes included a tuna tartare, baklava, and phyllo-wrapped prawns.

The taping was SUCH a blast! We got there early in the morning and started off with hair and make-up. I absolutely LOVED the make-up artist as she was really funny in this really no-nonsense sarcastic way, and did a great job with my makeup. I told her I tend towards the more theatrical with my make-up (and, let's face it, everything) so she gave me a bold pink lipstick and these incredible false lashes that I didn't want to ever take off.

After make-up, the hairstylist tried unsuccessfully to tame my cowlicks (::sigh::), and then we headed to wardrobe, where a stylist picked outfits for us from clothing we brought from home (all solid, bright colors). They only shot us from the hip and up, so I was wearing comfy leopard print slipper flats on my feet the whole time (shhhhhh).

The other newlywed couple on the show was a blast. They both had a great sense of humor so the four of us spent most of the down time cracking jokes with them and trying to keep a straight face when the cameras were on. (I admit that on one occasion they shushed us, which of course made us crack up even more. We were like schoolkids.)

No Bam!

Once we were all dressed, the producer came by to instruct us on a few guidelines for the show and walk us through the process. We were told to always address Emeril as "Chef" (vs "Hey, Emeril!"). And, most importantly, we were also specifically asked to NOT say the word "Bam!" at any point during the taping.

We started laughing when we heard that and she explained that apparently people always just want to say "Bam!" to him, but he doesn't do that anymore. I think he is trying to evolve his brand a bit past the "Bam!" with this new program, which would explain it.

While we waited for our taping to start, we hung out in a conference room decorated with a bunch of Martha's EMMY and Golden Globe statues. They also had tasty homemade granola and yogurt there for us to snack on, which I thought was "very Martha" of them.

Once the first show he was taping finished, Emeril came out to change into a fresh chef's coat (I think he wears a new one for each show) and greet us before our taping. He was super friendly and it was nice to get a chance to meet him before going on set.

On Set
When it was time to tape the show, we headed to the set (which is also the set for the Martha Stewart show), and took our places at the table. We were each served a glass of prosecco, and in just a few minutes, the show began!

I was totally fascinated with the way the show was produced. It was shot very quickly in real time (with breaks between segments) though all the recipes were prepared to different stages in the test kitchen by a staff of cooks and a head chef. Emeril would run through some of the steps on cameras and then they'd break for commercial and swap out what he was working on for the almost completed dish, which he would then finish on air.

When the cameras were off, Emeril was very focused, but as soon as the cameras were rolling it was like a switch would go on and he'd get into lively TV mode. It reminded me of the way my dad (who is a news anchor) has his own on-air/off-air switch that he turns on whenever he's in front of cameras (or even just a crowd). It's definitely a TV personality thing. I need to start working on my own... ;)

One thing I thought was pretty cool was they way that whenever they finished taping a dish, an assistant would come and whisk it away to a little mini photography studio set in the corner of the room where they would take beauty shots of the food. Once they finished photographing, we (and the staff) were then able to eat it.

At one point, Emeril called the other husband and me up to help him finish one of the dishes (I believe it was a tuna tartare appetizer). They told us to act really excited so we did, throwing our heads back and laughing and smiling at each other and Emeril like a pair of maniacs. (That's what's going on in that photo up there.)

After Emeril's part of the show was done, they took some random shots of us just eating and talking to each other, during which we were encouraged to talk about the food we ate. (It was really good and we said as much.) I did my best to eat elegantly; not the easiest thing when the food in question is a giant phyllo-wrapped prawn complete with eyeballs and long tentacles!

The one thing that made me laugh for days after the taping (apart from the no "Bam!" rule) was the way that Emeril just could not seem to get my name right throughout the show. I actually can't wait to see the final show to see if they edited it in any way because he literally called me by about 6 different names throughout the taping. All close variations of Alejandra (Alexandra, Alexandria, Alezandra, etc.), but just never quite right.

On one occasion, a producer pulled him over and reminded him of my name, which was funny because he then proceeded to say it out loud perfectly to me about 6 times, only to call me Alezandra again once the cameras started rolling. I wasn't alone though; he also had some trouble with equally tricky sriracha sauce and kataifi (shredded phyllo), which he kept calling "gaddafi." Yes, as in Muammar.

Despite his wacky pronunciation, you can tell he really knows his stuff. In between takes, some of the producers or test kitchen staff would ask him questions about food, and he always knew the answer and would elaborate with a little story. I would have loved to have been able to hear more of those!

Once the taping finished, we took a group photo with Emeril in front of the set, and then we all got to take the food we made back with us to the green room where we literally finished every single bite. Of all the dishes, my favorite was definitely the prawns, followed by the tuna wraps. Once every speck of phyllo was gone, we all packed up our clothing and headed out. The staff was really relaxed and funny, and it was great to work with them throughout the entire morning. On our way out, they even gave each of us one of Emeril's cookbooks to keep!

Want to check out the show? Tune in THIS Thursday, October 6th at 11AM on the Hallmark Channel. (Check your local listings for channel info.) Note that they show 2 episodes of the show back-to-back and we're on the first one (the Magic of Phyllo episode).

(Unfortunately Eugene and I don't actually get the Hallmark Channel with our cable package, so we're going to have to try to finagle a way to see the show since they can't provide DVDs for us. If any of you have it and can figure out a way to record it and email it to me, please email me and let me know as that would be awesome!) UPDATE: I upgraded our cable! So we get the channel now!

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Bagged Lunch Ideas: Curried Sweet Potato Farro Salad with Dried Fruit & Nuts

2011-10-03T08:31:00.002-04:00

I love good, hearty grain salads year round, but especially in the colder months when a light salad of mixed greens just doesn't feel like enough. No way am I ever going to have "just a salad" when it's freezing outside.

But if "just a salad" is packed with gorgeous nutty grains, roasted sweet potatoes, dried apricots and cranberries, toasted pumpkin seeds, almonds, and lovely warm spices well then, yeah, I can totally get behind that.

Farro is one of my favorite grains--nutty and packed with fiber and protein, it's one of those grains that you can really feel good about eating. Essentially whole spelt, it feels healthy and wholesome, like it can erase whatever food sins you committed earlier in the day.

Skipped breakfast? Have a bowl of farro!

Ate chocolate chip cookies for lunch? Farro!

Went out late last night, overslept, and got into work late? Pretty sure a bowl of farro will fix that!

When I first started cooking with farro I learned that I had to soak it for a couple hours before cooking with it. Not much in terms of effort, but definitely required a bit of advance planning. But the other day I happened to glance at the directions on a new bag I had just bought and saw that it recommended simply rinsing and cooking it in boiling water or broth, much the way I would a pot of quinoa or rice.

I decided to give it a shot, rinsing it thoroughly then combining with the water and bringing it up to a boil. In about 15 or so minutes, it was done! Fluffy, with a little bit of a chewy texture.

Unlike rice, cooked farro doesn't absorb all the liquid it's cooked in, so I drained it and then rinsed in very cold water before proceeding with my recipe. (The final rinse was just to cool it down since I was making a salad; for hot dishes there is no need to rinse.)

I tossed the farro with sweet potato that I'd diced and roasted, along with some chopped dried apricots and cranberries. I made a quick dressing with balsamic vinegar (I chose a strawberry one I had in the pantry to complement the dried fruit, but any good balsamic will work) and olive oil, seasoned with lime zest, curry powder, cayenne, and a few other herbs and spices. At the end, I folded in some lightly toasted sliced almonds and pumpkin seeds, for a bit of added crunch.

The results were exactly what I'd been craving and I ate two bowls of it right on the spot (all under the pretext of "recipe testing," of course).

This is one of those dishes that is really best at room temperature, so it's perfect for bagged lunches or for entertaining a crowd. You can make the dish well in advance as it keeps for about a week (if not more).

You should also feel free to improvise, swapping out other nuts or dried fruits, using butternut squash or zucchini, or even adding in cooked shrimp or diced chicken to make it a heartier dish. If you don't have or like farro, you can use wheat berries, couscous, quinoa, barley, or even brown rice instead (just follow prepare each of those according to their specific directions before proceeding with the recipe.) When I had some yesterday afternoon, I topped it with a dollop of Greek yogurt and found that it added a perfect bit of tang.

Curried Sweet Potato Farro Salad with Dried Fruit & Nuts

Print this Recipe

Ingredients
1 1/2 cup uncooked farro (whole spelt)
4 cups water
kosher salt
2 medium sized sweet potatoes, washed and diced (but not peeled)
4-5 sage leaves
Extra virgin olive oil
black pepper
1/4 cup parsley, minced
2 scallions, thinly sliced
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup sliced almonds
1/3 cup pumpkin seeds (pepitas)
For the dressing
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
Zest of one lime
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon ground cayenne

Directions
Preheat oven to 375 degrees.

Combine the farro and water in a medium pot and add about 2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer about 30 minutes until the farro is tender with just a bit of chew. Once ready, drain the farro well and rinse under cold water to cool. Let drain in a colander while you prepare the rest of the recipe.

While the farro cooks, toss the diced sweet potatoes and sage leaves with a few teaspoons of olive oil and season well with kosher salt and pepper. Spread out on a baking sheet and roast in the oven for about 20 minutes, or until the pieces are fork tender. Remove from the oven and let cool.

Toss the cooled farro with the cooked sweet potatoes (including the sage), parsley, scallions, cranberries, and apricots. Make sure everything is evenly distributed.

Combine the almonds and pumpkin seeds in a large skillet and toast over medium heat about 2-3 minutes, shaking the pan regularly and keeping a close eye on them so they don't burn. You just want them to warm up and smell a little bit toasted. Remove from heat and let cool.

Whisk together the ingredients for the dressing: olive oil, balsamic, lime zest, curry powder, turmeric, and cayenne. Pour dressing onto the farro mixture and toss to coat evenly. Fold in the cooled and toasted almonds and pumpkin seeds. Season with additional kosher salt and black pepper, to taste.

Serve at room temperature or chill, if desired. Will keep well in an air-tight container in the fridge for at least one week.

One-Day Thanksgiving Cooking Workshop (NYC)

2011-10-02T08:36:00.000-04:00

This Fall I'm going to be hosting a few one-day cooking workshops here in the New York City area. The first of these is a Thanksgiving 101 cooking course. This one-day workshop will be held on Saturday, November 5th at a professional kitchen space in midtown Manhattan.

In this class I'll be covering everything Thanksgiving, from appetizers to dessert (including roasting the turkey and those oh-so-important sides), along with teaching techniques for planning a menu, timing, and scheduling your cooking so that the big day is as effortless and worry-free as possible.

In this six-hour hands-on class we'll be preparing a full Thanksgiving menu featuring recipes such as Smokey Citrus Rubbed Roast Turkey with Apricot Glaze, Sausage and Cranberry Stuffed Mushrooms, Spiced Cranberry Orange Sauce, Cornbread Chorizo Stuffing, and more!

Once the meal is done, we'll be sitting down to enjoy the incredible dishes we made. You'll end the day with 12 new Thanksgiving recipes, valuable kitchen skills, a shopping list for all the recipes we made in class, a schedule to help you plan the week before the holiday, storage and recipe ideas for those leftovers.

It will be an intense, but super fun day, and you'll leave class with the confidence to tackle Thanksgiving Day no matter how big or small.

Click here for more details, the full menu, and to register. Can't wait to see you there!!

How to Shop and Store: Sweet Potatoes

2011-09-27T14:50:00.006-04:00

Come Fall, pretty much all I want to do is eat sweet potatoes. Fried until crisp, roasted with olive oil and herbs, creamy mashed with butter, diced and simmered in soup, pureed and baked into treats--you name it and I won't turn it down!

Here's how to make sure you're picking the best sweet potatoes of the bunch (and how to store them to make them last as long as possible).

In Season:
September through January (will vary by a few weeks each year depending on your location and the weather).

How to Choose Sweet Potatoes:
Go for the medium or small sized sweet potatoes as they will be sweeter and have a more delicate flesh (especially good if you plan to bake or mash them). The very large sweet potatoes, while impressive looking, tend to be dryer and starchier.

Look for smooth and even tone skin with no cracks or open parts. Avoid ones with soft or wrinkled parts as that indicates rot.

How to Store Sweet Potatoes:
The high sugar content that makes sweet potatoes so sweet and tasty, also causes them to spoil quicker than regular potatoes, especially if not stored properly.

To prevent premature spoilage, always remove sweet potatoes from the plastic produce bag or other container and store them loose in a cool dry place like a pantry or root cellar, if you have one.

Do not store raw sweet potatoes in the refrigerator as the cold will negatively affect the taste and texture. If kept on the counter, make sure to keep them in a darker part of the counter away from direct sunlight or fluctuations in temperature.

Cooked sweet potatoes can be frozen for up to a year if packed in a sealed and air-tight container. Cooked sweet potatoes will also keep well in the refrigerator for about one week.

If purchased fresh and stored properly, raw sweet potatoes should last about 10 to 14 days.

In the NYC area and want to learn how to shop for and pick out all the best ingredients? Want to learn the best way to store foods so they last as long as possible? Check out my personal grocery store tours and mobile culinary workshops. Visit my website to learn more!

Gooey Chocolate Peanut Butter Banana Cake Bars

2011-09-21T15:24:00.002-04:00

I think that, no matter how rich I one day get, I will always feel swindled at the movie theaters. Because a bottle of water should NEVER cost four dollars. And popcorn should never cost six dollars. There is a reason why corn is in absolutely everything in this country. Because it's cheap. It's really, really, really cheap. And adding hot air to it should not inflate the cost 900%.

Also, the candy. Don't even get me started on the candy.

So I've totally become that woman who smuggles outside food into the theater. Eugene gets nervous when I do this. I stop by the Duane Reade drugstore (located on every single corner in Manhattan) and I stock up on goodies--almonds, reasonably priced candy, 99 cent water--stuffing them all into my purse until it's nearly straining at the seams.

When we went to see X-Men a few months ago, I brought along a veritable picnic of artisan cheese straws, pepperoni slices, carrot sticks, and chocolate covered peanuts that I spread out on my lap. At first, my brother-in-law (who came with us) laughed at me, but it wasn't long before he, too, was reaching over to partake in another cheese straw.

Occasionally, when I plan in advance, I'll bring treats from home. A few weeks ago, Eugene and I went to see The Help. We bought tickets for the late show in advance so I had plenty of time to plan snacks. As it was so late (the movie started just before 11pm), there was no need to bring along my usual feast, but I still required a little something to make the experience complete. In typical Alejandra fashion, I waited until it was about 40 minutes before we had to leave to start baking.

"I'm just going to whip something up quickly," I assured Eugene, who was starting to pace nervously, repeatedly asking me when I was planning to shower.

The idea was clear in my head--I wanted a fudgy brownie-like cake packed with bananas and peanut butter. I started with a basic brownie recipe, and replaced the butter with peanut butter. I then added a cup of pureed ripe bananas (the really syrupy kind), and increased the baking soda. I popped it in the oven then ran to the shower.

The results were awesome! A moist cake with a fudgy, almost gooey, top layer. I chilled it in the fridge, then cut it into large rectangles that I wrapped with plastic and tucked into my purse. To drink, I filled a large mason jar with cold water.

"Are you serious?" Eugene asked when he saw me getting into the car with my jar. "How are you going to get that in?"

"Like this," I said, as I demonstrated the way I was going to casually drape a large, bulky sweater over my hand.

The plan worked flawlessly (mostly because the bored ticket taker wouldn't have noticed if I'd been hiding a bomb under my sweater), and we took our seats. The only minor problem was the fact that my mason jar of water didn't quite fit into the theater cup holder, but I made it work. That said, the snack was perfect! Especially given all the fabulous-looking pies and cakes and other Southern goodies the characters on screen kept eating.

They may have had fried chicken, but we had delicious cake.

(Oh and FYI, when I was testing this recipe for the site, I tried it out with whole wheat flour and found that while it came out a bit dryer, there was still a significant level of gooey deliciousness, but because of the whole wheat I was able to convince myself that it was essentially a totally healthy protein bar.)

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Gooey Chocolate Peanut Butter Banana Cake Bars
Serves 9

Print this Recipe

Ingredients
12oz semi-sweet chocolate, chopped (or use chips)
1/2 cup plain peanut butter (preferably natural, unsweetened)
1/4 cup olive oil
1 cup mashed ripe banana (about 2 bananas--the riper and syrupy-er, the better)
3 large eggs
1 cup granulated white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon Kosher salt
1/2 teaspoon baking soda

Directions
Preheat oven to 350 degrees. Grease a 9" or 8" square baking pan and line with a long strip of parchment paper that covers the bottom and overhangs on both sides (this will help you pull the cake out once it's ready.) Set aside.

Combine the chopped chocolate (or chips, if using), peanut butter, and olive oil in a small saucepan over low heat. Stir until the chocolate and peanut butter is melted and evenly combined. Pour into a large bowl and let cool for 2 minutes.

Whisk in the mashed bananas, followed by the eggs, one at a time until all three are fully incorporated into the mixture. Stir in the sugar and vanilla extract.

In a separate bowl, whisk together the flour, salt, and baking soda, then stir into the wet batter until fully incorporated. Pour the batter into the prepared baking pan, smoothing out the top. Bake for about 18-20 minutes or until just set. A tester inserted into the center should come out a little bit fudgy, but not wet. Remove from oven and let cool at room temperature for 15 minutes. Transfer to the refrigerator to set. Once firm (about 20 minutes), cut into bars and serve. Dust with confectioner's sugar if desired. (Can also be served warm.)

Join me for a Women's Entrepreneur Retreat Weekend!

2011-09-19T19:00:00.003-04:00

Back in August I alluded to a special project that I was working on with some of the incredible women I met at the culinary retreat I attended in Vermont this summer. Well, the time has finally come to reveal it!

I'm excited to announce that I've teamed up with the amazing folks at Good Commons to co-host a Women's Entrepreneur Retreat weekend on November 10-13 at Good Commons in Vermont!

This intensive and intimate retreat weekend is geared towards women who are starting or in the beginning or planning stages of building their own businesses, and is designed to provide them with the support, tools, and network to assist them at every stage of their journey.

Have you been dreaming about starting your own business? Or have you already started and are looking for additional support and guidance? Whether your business is art, design, sales, dance, fitness, fashion, marketing, PR, coaching, retail, non-profit, law, writing, teaching, food, hospitality, or anything and everything in between, this retreat is for you!

Business & Leadership Training

We have partnered with the inspiring Laura Huckabee-Jennings of Transcend Leadership Coaching who is going to be leading us through a series of workshops covering everything from developing a strategic business plan, identifying your key strengths, time management, communication, and more. Leave with a clear plan and actionable steps that will help you take your business to the next level.

We will be discussing the oh-so-important topic of money, including funding and financing, with Debra Boudrieau of the Vermont Small Business Development Center.

As part of my contribution to the weekend, I'll be leading a session on social media success and marketing for your business and personal brand.

Take Networking to the Next Level!
There will be nightly group discussions to encourage sharing and peer mentoring, plus a plan to keep us all connected and accountable once the weekend ends. Forget those awkward happy hours and disappointing networking events; this retreat is a once-in-a-lifetime opportunity to develop real bonds and share with like-minded women. Build valuable connections and friendships that will support you, and help you and your business grow for years to come!

A Holistic Approach

Because we understand that that it is impossible to build and run a successful business without taking care of yourself first, the weekend is also going to feature a strong wellness aspect.

I'm going to be the in-house chef for the weekend, providing three home-cooked meals each day (and dessert!) made with whole, fresh, local, and seasonal ingredients. All the recipes I'm preparing throughout the weekend will be meals that can be made easily with limited amounts of time (and I'll be sending you all home with the recipes, of course!)

Yoga and Pilates instructor, Meg Zirm, of Yogalina, will be leading daily yoga practices and discussions that tap into our strengths and creativity. These classes will be geared towards people of ALL levels (even total beginners) so everyone will feel comfortable.

Meg will also be teaching everyone a series of short exercise routines that we will all be able to take home and incorporate into our busy daily lives to manage stress and stay focused and fit.

And finally, I will be teaching two hands-on cooking classes featuring recipes and techniques for quick, healthy (and delicious, because I only do delicious) meals that can prepared at home regardless of how limited your time is. I'll also be sharing time-saving tips and ideas throughout the weekend that will help you take control of your kitchen and mealtimes.

Relaxation

Located in the heart of the Okemo Valley in the rolling foothills of the Green Mountains, Good Commons is a picturesque and stunning retreat. Escape the mad rush of the city and enjoy the crisp fall air, changing leaves, miles of lakes, and star-filled skies.

There will be a massage therapist on site (massages are priced a la carte), a gorgeous outdoor hot tub for relaxing, nightly bonfires (perfect for enjoying s'mores made with my very own homemade graham crackers!), and plenty of time for early morning walks or afternoon excursions in the gorgeous countryside.

The trip is all-inclusive, with all meals and round-trip transportation from New York City provided via the center's private jitney included in the rate. Those traveling from other locations or providing their own transportation are eligible for a discount in price.

Sounds amazing, doesn't it? I am so incredibly honored and excited to be a part of this weekend. Good Commons is such a special place and I know that you'll fall in love with it just as much as I did.

Rates for the all-inclusive weekend start at just $550, including round-trip transportation from Midtown Manhattan. We will leave after work (at 6:15 PM) on November 10 (Thursday) and will return Sunday evening. (A boxed dinner and snacks, prepared by me, will be provided on board the jitney.)

To sign up and learn more, visit the Good Commons website or feel free to email me with any questions you may have! When you sign up, be sure to send me a note or leave me a comment to let me know you did!

P.S. Want to know more about the experience at Good Commons? Check out my post from my stay there this past summer.

Banoffee Pie

2011-09-14T23:37:00.004-04:00

The first time I heard the word "banoffee" was in the movie Love Actually, in the scene when Kiera Knightly's character Juliet shows up at her new husband's best friend's house in the hopes of getting her hands on the video he shot during their wedding. She thinks he hates her, because he's always been rude and standoffish, and so brings along banoffee pie as a bribe. There is some joking about the pie being a terrible choice, and it's revealed that it's not hate he feels, but rather a deep and hopelessly unrequited love.

Then he runs off, but not before he zippers his sweater with great force while Dido's voice soars in the background.

No exaggeration, this is one of my top 5 all time favorite movie scenes. (Watch the full scene here when you're done reading this post. The zipper bit starts at 5:10)

Not because of the tension and storyline, but because of the purpose with which he zippers that sweater, and because of the way the zippering was so perfectly timed with the soaring bit in the Dido song. And also because of the way the random Christmas shopper is frightened when he gives a frustrated jump a few seconds after zippering his sweater.

And I love it even MORE since my trip to Scotland because I now know that banoffee pie, which along with the zipper played such an important role in this love story, is delicious.

Juliet, you don't have terrible taste in pie at all!

Also spelled "banoffi," Banoffee (so fun to say!) is a clever portmanteau (also fun to say!) made up of the words "banana" and "toffee."

The pie itself is like a much better (and British!) version of banana cream pie. A slightly salty shortbread tart crust is filled with condensed milk caramel (aka dulce de leche) then topped off with slices of fresh bananas and finished off with a cloud of lightly sweetened whipped cream. There are lots of versions, of course, some with chocolate syrup swirled in or cocoa or chocolate shavings dusted all over the top. Some forgo the shortbread crust for one made of butter and crushed biscuits.

My favorite version was the one served at afternoon tea on our second to last day in Edinburgh; it was a mini version in a tiny sweet tart filled with chocolate ganache and a fat disc of fresh banana with a thick caramel piped over the top. It was perfection! See:

I read up a bit on this pie and found that it was invented in the early 70s at a restaurant in East Sussex, England, called "The Hungry Monk" by chef Ian Dowding and owner Nigel Mackenzie based on an American pie, which sounds pretty good in its own right, made of a layer of caramel topped with coffee-flavored whipped cream. The pie grew in popularity and can now be found just about anywhere in the UK.

I got back from our Scottish vacation with a fierce craving for the things I'd eaten while away and a long list of dishes I plan to recreate. This pie was at the top of my list and so here it is.

The toffee in the pie is a simple caramel, known more commonly here as dulce de leche. It's made by cooking condensed milk slowly until it thickens into a silky, almost custardy, caramel cream. There are several methods for doing this, most involving water baths or double boilers, but I chose to do it the "dangerous" way, by boiling a can of condensed milk in a large pot of water for two hours. It's "dangerous" because if the water level drops, the can can explode causing severe burns, property damage, and a very sticky mess. But as long as the water in the pot is kept at least a few inches higher than the can (by adding more hot water every 15 minutes or so) it's just fine. I've included both this and a somewhat ~~saner~~ safer way, below.

For my crust, I made a basic shortbread tart crust (recipe below) and baked it until golden. Then I filled it up with the still hot caramel (that fuzzy paw in the photo is my hand wrapped in a washcloth as the can was very hot and my oven mitts were in the wash).

I really liked the addition of chocolate to the banoffee (even though it isn't part of the original recipe), so I swirled in a little bit of melted ganache I had in the fridge).

I then sliced two bananas, then ate half of one dipped in caramel while layering the rest into the plate, and topped it all off with a huge pile of freshly whipped and very lightly sweetened whipped cream.

I found that the pie kept really well in the fridge for the 3 days it lasted in our home. It's a fairly hardy crust so it really holds the pie well and the flavors inside just started to meld together beautifully.

I plan on playing around with these flavors again to make more delicious things. (I really want to recreate those tiny tarts we ate at the tea house.)

Banoffee Pie Recipe
Makes one 9" pie/tart

Print this Recipe

Ingredients
1 can condensed milk
1 cup all purpose flour
1/3 cup + 2 tablespoons confectioners sugar, divided
Pinch of kosher salt
1 teaspoon cinnamon
1/2 cup cold butter, cut into 1/2" pieces
1/4 cup + 1/2 cup heavy cream, divided
1/4 cup chocolate chips
2 ripe bananas
Cocoa powder, for dusting

Directions
First make the caramel. (Choose your preferred method)

Method #1 (dangerous way): Fill a large and deep pop with water and place the can of condensed milk at the bottom. Make sure the water covers the can by at least 3 inches (preferable more). Bring the water to a boil, then lower to a rapid simmer. Let boil for 2 hours, adding more water every 15-20 minutes to keep the water level at least 3 inches above the can.

Method #2 (safe way): Preheat oven to 425 degrees. Pour one can of sweetened condensed milk into a shallow baking dish. Set the dish within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the sides of the baking dish. Cover the condensed milk dish tightly with foil and bake for about 1 hour, adding more water to the pan as needed. Once caramel is browned, remove from oven, whisk and let cool.

While the caramel cooks, prepare the crust. Preheat oven to 425 degrees (conveniently the same as the caramel oven temp!) Combine the flour, sugar, salt, and butter in a large bowl and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs. Press the dough into a 9" tart pan, pushing it into the bottoms and sides. Use a fork to poke holes in the bottom of the tart and place in freezer to chill for 15 minutes (this will prevent shrinking). Bake for about 20 minutes or until golden brown. Let cool at room temperature.

Once the caramel is ready, pour it into the baked tart crust and spread evenly (you may not need to use the whole can.

Make the chocolate ganache. Heat 1/4 cup of cream and pour it over the 1/4 cup of chocolate chips. Stir until smooth and then drizzle over the caramel in the crust, using a spoon to swirl it in. (You may leave a bit to drizzle over the pie at the end.)

Slice the banana into 1" pieces and spread on top of the caramel and chocolate, pressing in slightly.

Whip the remaining heavy cream and 2 tablespoons confectioner's sugar until it forms stiff peaks. Spread over the pie and dust with cocoa or drizzle on remaining chocolate. Serve immediately or let chill. Store leftovers wrapped in plastic wrap in the refrigerator.

Preserving Summer: Peach Jam from Mealy Peaches

2011-09-12T09:17:00.000-04:00

I was excited when the boxes of peaches arrived. Large, gorgeous, and fragrant, I was promised that within a couple days they would be ripe and juicy. Each morning I tested them, pressing my finger into the delicate fuzzy flesh checking for any sign of tenderness. On the third day the flesh finally gave way a bit and the aroma that had been merely lovely at first was now nothing short of intoxicating.

My plan had been jam all along, but Eugene had asked me to save him a few for eating out of hand. And I couldn't resist taking a bite on my own. So I did, but I'd picked a bad one; dry, mealy, not a single drop of juice. I put it down and tested another only to find the same thing.

Finally I picked up my knife and started running through the seam on each peach; it cut right through, the stone not even giving any resistance. In a matter of minutes I'd cut through several pounds of peaches not finding a single one worth eating.

I was disappointed. Frustrated and furious even. This isn't right. These peaches had so much promise, but there were all ruined because of a corporate insistence on picking them too early, storing them to preserve their outer beauty with complete disregard for what was within.

And so I wrote a letter to Fresh Direct, the grocery delivery service that had promised me these were highly rated, and explained my disappointment with the peaches, with them, with the commercial fruit industry in general. To their credit, they responded quickly, issuing me a credit for the near $20 I had spent and apologizing. (And to be fair, I'm happy with Fresh Direct's produce about 98% of the time so this was definitely a rare exception.)

But I was still left with a counter full of dry, mealy, and bruised peaches. What to do with mealy peaches?

I decide to proceed with my jam plan anyway, scooping out the cores and dropping them into a pot of boiling water to loosen the skins. Eugene asked for a chunky jam so I left them in halves and combined with just over half their weight (once pitted and skinned) in sugar and lemon juice.

It wasn't long before they started to wake up. A bright golden color taking over the pot as they bobbed in the syrup. I stirred occasionally and skimmed of the peach foam that developed on top and then, in about an hour, I had my jam.

The results of my spreadable fruit were gorgeous and unlike anything I've ever tasted from a store. The peach flavor is bright, with a sultry caramel-like undertone.

I'm so glad I didn't give up on those mealy peaches; it's incredible to see how something so ugly transformed into something so lovely.

Peach Jam Recipe (no pectin)
Makes about 4 1/2 pints

Print this Recipe

Directions
6 pounds ripe peaches
3 1/4 pounds granulated sugar
2 lemons, juiced

Directions
Bring a large pot of water to boil. While it boils, cut an x in the skin at the top of the peaches. Drop into the boiling water in batches, letting boil for about a minute each. The skin should loosen and slip off easily with a bit of pressure.

Halve and pit the peaches, cutting down into smaller pieces for a smoother jam (I left my halved because I like a chunky texture.)

Combine the peaches with the sugar and lemon juice in a large heavy pot. Let sit for one hour until the sugar has dissolved and the peaches have given up their juice. Stir well then bring to a boil and lower to a gentle simmer. Let cook for about 60 to 70 minutes, stirring occasionally and skimming off the foam that rises to the top, until the fruit mixture thickens and reduces. The color will also deepen to a gorgeous golden peach tone. Test the jam by dropping a teaspoon of syrup on a plate and popping in the freezer until it cools. Tilt the plate on its side; the dollop of syrup should wrinkle and shift slightly but not run down the plate. If it's set, the jam is ready to jar.

Pour into clean, sterilized jars (this makes about 4 1/2 pints) and process according to your favorite method, or let cool before refrigerating or freezing.

Preserving Summer: Slow-Roasted Tomatoes

2011-09-07T16:45:00.002-04:00

If you've been wondering why I've been so quiet on the blog this week, it's because I've been busy at work preserving summer's bounty for the coming season--New York City style.

This week I took advantage of the incredible prices on local summer produce like sweet corn, prune plums, peaches, and tomatoes, buying three and four times as many of each as usual, then spending a couple days "putting up," as they say.

I figured I'd do a few quick posts to show you what I've been doing, in case you want to take advantage of the lush produce in your area. As excited as I am for the crisp Fall to arrive, I know that come January, when it's nothing but root vegetables and apples, I'll be glad for a few bright tastes of summer.

This method of preserving tomatoes is a simple one that you may have already seen. In fact, I share a quicker version of it a couple years ago; that version makes for an incredible quick dish, but this kind creates a lovely, sweet and juicy condiment that's wonderful in sandwiches, on pasta or tossed with quinoa or couscous. Even just spread on a slice of toasted bread with a generous sprinkle of sea salt. (For more recipe ideas, scroll down to the end. I've listed a bunch!)

In terms of storage, I keep a jar of these, topped off with oil in my fridge for weeks, and they freeze well too, so you can tuck a couple pounds away for one of those dark winter afternoons ahead.

I've used plum (or Roma) tomatoes here, but you can really do this with any kind of tomato you have on hand. Those lovely fragrant round ones sold "on the vine" would be great or even a few pints of little round cherry or grape tomatoes. Obviously the time will vary depending on the size of your tomatoes, but this is really something that is nearly impossible to mess up!

The only thing to keep in mind is that the longer you leave them in the oven, the drier they'll get, so if you leave them a very long time, you'll end up with something closer to the chewy sun-dried tomatoes (still delicious, of course) that the juicy marinated ones I've pictured here.

Oh another thing to note! The tomatoes shrink down quite a bit. That entire bowl of tomatoes (several pounds worth) shrank down to fit in that one small Mason jar (minus about 6 or so that Eugene and I ate). So make a lot--you won't regret it!

Recipe Ideas for Roasted Tomatoes

*Toss with cooked quinoa, wheatberries, or couscous and a simple dressing of olive oil, lemon juice, salt, and fresh pepper for a simple grain salad.
*Spread on sandwiches with cream cheese and a sprinkle of kosher salt
*Add to grilled cheese sandwiches before pressing
*Toss with cooked pasta and a generous sprinkle of grated parmesan cheese
*Chop and add to scrambled eggs with goat cheese
*Serve along side crackers or crostini and cheese when entertaining guests
*Heat gently in a skillet and serve on top pan-fried tilapia or broiled fish
*Add to a lox and cream cheese bagel sandwich
*Serve with slices of fresh mozzarella for a winter caprese salad
*Use to top off homemade pizza in place of sauce
*Layer into a lasagna
*Chop and toss with fresh ricotta cheese before stuffing into baked shells
*Tuck into pita bread along with grilled eggplant and hummus for a vegetarian sandwich
*Puree with Greek yogurt for a quick dip or sandwich spread
*Puree with hummus for a roasted tomato hummus

Have other ideas? Share them below!

*****
Did you enjoy this post? Be sure to share it with your friends on Facebook and Twitter! Consider subscribing to my RSS feed, follow me on Twitter (@nandita), become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. I also offer custom menu planning services, group cooking classes, and offer a variety of culinary workshops in the NYC area. Click here to find out more!

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!

Slow-Roasted Tomatoes

Print this Recipe

Ingredients
In-season plum tomatoes (can also substitute other tomatoes; adjust cooking time accordingly)
1 small head of garlic, cloves separated but skin still on
2 small shallots, skin on
Extra virgin olive oil
Kosher salt
Ground black pepper

Directions
Preheat oven to 250 degrees F. Line one or two baking sheets with parchment paper (depending on the amount of tomatoes you have to preserve). Rinse the tomatoes, pat dry, and slice in half.

Arrange on the prepared baking sheet, cut-side up. Scatter the garlic cloves and shallots (with skin still on) around the tomatoes. Sprinkle everything liberally with kosher salt and black pepper.

Drizzle with olive oil. Place in oven and let roast for around 6 hours (less if using smaller tomatoes), or until the tomatoes have shriveled to about half their size. Let cool and transfer to a clean glass jar. Top off with olive or grapeseed oil, seal jar, and store in refrigerator for about 4 weeks.

Tomatoes also freeze well and will keep indefinitely. Place in freezer bags or air tight containers and cover with oil (or use food saver to vacuum seal).