Squid Ink Pasta in a Truffled White Wine Garlic Sauce

I had started to have my doubts. Every time I looked out the window, or turned on the weather report, or ventured outside wrapped as if I was embarking for a trip to outer Mongolia (as opposed to the grocery store across the street), I sincerely doubted that I would ever feel the warmth of the sun on my skin again. This winter was a doozy, and I am just so ready to grasp at any straw that resembles spring.

But then the days got longer, the breeze grew less sharp, and a few courageous croci pushed their way through the frozen earth. So, what better way to celebrate the arrival of spring than with a fresh, light, and citrusy pasta dish? The light flavors and tender pink seafood plays really nicely against the bold, dark color of the pasta, making this as visually striking as it is flavorful.

Ingredients:

1 lb squid ink pasta (available in specialty food stores)
2 tsps garlic
1 tbsp extra virgin olive oil
1 tbsp butter
1/2 lb fresh squid 
1/2 lb uncooked shrimp
1/2 cup dry white wine
1 can chopped clams, with their juice
1 lemon
1 tsp red pepper flakes
white truffle oil (optional, but highly recommended)

Before doing anything else, prep your seafood. Be sure to wash the squid and the shrimp thoroughly and to pat them completely dry. This is an important step in preparing squid for cooking. The drier the squid, the better it will cook. If you've never cooked quid before (don't worry, it's not hard!), I would highly recommend this tutorial video from the New York Times' Melissa Clark.

Now that your seafood is prepped, you can start boiling the pasta in salted water. While you're waiting, get a large skillet and add the olive oil and butter, warming the oil over medium-high heat until it's very hot. Add the garlic, then add the squid and the shrimp. Make sure that your skillet is large enough so that the seafood is not crowded. Now for the hard part--don't touch the seafood for a full minute. Just let it cook and get a good color for an entire 60 seconds, before tossing it in the oil/garlic mixture. The squid should get a lovely rich color from this, and the shrimp will turn a light pink. Once the seafood is cooked (~3-4 minutes), add the white wine, clams, and red pepper flakes. Cook for one minute over medium heat.

Once the pasta is cooked and drained, add the seafood and sauce and toss thoroughly to coat. The wine sauce will absorb into the pasta. Spritz with lemon and dress lightly with white truffle oil.

Happy spring, and happy eating!

Salade de Roscoff: Salad of Warm, Seasonal Vegetables

As I had mentioned in my previous post, I attended my second class at the Institute of Culinary Education. The class, entitled "Vive la Bretagne: Brittany's Signature Dishes" gave a soup to nuts--or in this case, fish to flan--overview of the fresh and crisp cooking of France's northwestern peninsula.

The first dish from the series was a Salade de Roscoff, or a salad of warm, seasonal vegetables in a vinaigrette. This salad features leeks, turnips, fennel, carrots, onions, and potatoes at their very best: intact, colorful, and filled with flavor and nutrients. This dish celebrates each vegetable in its natural form, preserving the shape and manipulating it minimally.

The Recipe:

12 baby carrots

12 pearl onions

6 baby fennel

2 leeks (young, if possible)

12 baby turnips

12 fingerling potatoes

3 quarts chicken stock

For the vinaigrette:

1 shallot

Chives (to taste)

1 garlic clove

2 tbsps cider vinegar

1 tbsp dijon mustard

3 tbsps extra virgin olive oil

First, you will need to clean and peel all of your vegetables. Before you reach for that peeler (I see you--STOP), put it back and get a small, sharp knife. As I mentioned above, this dish celebrates vegetables in their natural and unaltered state (with a little sauce). Since most of the vegetables we are using are small, baby vegetables, they are delicate and we must treat them as such. 

Here are instructions for peeling and preparing each vegetable in the salad:

Baby fennel: First, wash your fennel and pat dry. Then cut off the majority of the fluffy green stalk, leaving 2 or 3 springs for garnish. Halve the fennel lengthwise, and carefully remove their root bulbs. 

Baby leeks: Baby leeks are leeks, but smaller (as in they look like scallions). You will not need to rinse them, as you would with typical leeks, as they will not have much sand in them. Rather, carefully cut off the roots, and then peel off the outermost layer of skin, pulling the green leaf and removing the exterior of the leek. Cut off the dark green stems and rinse the leeks.

Baby turnips: Cut off the stems and the roots and rinse. Using the sharp edge of your knife, delicately peel the turnips so that you remove only a thin layer of skin.

Baby carrots: Cut off the stems, and peel carefully, as you peeled the turnips (with the edge of a knife).

Fingerling potatoes: Rinse the skin. Do not peel the skin off, as it is filled with nutrients. Just halve them lengthwise.







Now that you have prepared all of your vegetables, it is time to blanch them in the chicken stock. Blanching is when you place vegetables in boiling water (or, in this case, stock), remove them after a short time, and then plunge them into ice water. The ice water halts the cooking process and ensures that vegetables are colorful and retain their nutrients and flavor. Prepare an ice bath, and then blanch each vegetable.

While they are sitting in the ice bath, make your vinaigrette:

Dice the shallots and chives. In a small bowl, whisk together the oil and vinegar, and then slowly incorporate the mustard, chives, shallots, are garlic, whisking well.

To finish off, toss the warm vegetables in the vinaigrette and serve on a warmed plate.

Vive la Bretagne : ICE Revisited

As some of you may remember, I had the pleasure of taking my very first cooking class this past Fall. Ever since attending "Elegant Autumn Desserts" with Chef Vicki Wells at the Institute for Culinary Education in downtown Manhattan, I'd been aching to go back and try my hand on some other delicacies.

The Institute for Culinary Education is located on 23rd street between 5th and 6th avenue, and offers a full range of recreational cooking classes for those interested in cooking, baking, wine and bar-tending, and cheese.

This time around--motivated by the gift of two cooking classes of my choice for Christmas--I decided to opt for a cooking class as opposed to a baking class. People always ask me what I prefer--cooking or baking. I'd have to say that I prefer baking, because it just comes to me more naturally. There seems to me that there is less room for error, and who could say no to working with ingredients like cream, chocolate, and sugar? I do enjoy cooking though, even though it does not come as easily to me.

This time around, I chose Vive la Bretagne, a celebration of tradition Bréton cuisine. The class was taught by Chef Hervé Riou who is an ambassador of Breton cuisine in the United States, representing the Union Culinaire Bretonne. My motivations for taking this particular class were twofold: first, my family originates from Brittany, the northwestern peninsula of France that projects into the Atlantic Ocean, and, second, I was looking to acquire some tricksy cooking skills.

The class was limited to 20 people and was spread over four hours on a Monday morning. The price was reasonable, considering the time in the kitchen, the price of the materials, and the fact that you got to take bags of goodies home. (I have what must amount to three rabbits in my fridge.)

Within our four hours we made Salade de Roscoff (salad of warm seasonal vegetables in an herb vinaigrette), Timbale de saumon aux herbes et fenouil marinée (smoked salmon served with marinated fennel in lemon and creme fouette with shallots confit), Soupe de poisson cotriade (traditional fish soup), Medaillons de veau à la mode d'Iffiniac (sautéed veal medaillons with Muscadet, onion and grated cheese), Coquille St Jacques à la Concarnoise (pan-seared scallops served with a ragout of chanterelles or wild mushrooms and a vermouth reduction), Lapin sauté aux herbes de Bretagnes (rabbit braised with mushroom shallots parsley and a white wine-herb infusion), Flan de St Enogat (flan with marc of cider and apples or pears caramalized), and Traou Mad (traditional butter cake).

Each one was relatively simple to make, and came out looking and tasting divine. Each used tools and ingredients that are easily available and that shouldn't be too much of a drain on the budget.

Look for each recipe as I remake them in the confines of my home kitchen in the next few weeks!

Health Kick: Ratatouille

I know at least some of you out there have resolved, with the beginning of the New Year, to be healthier. Now, you can go to the gym and do as many hot-rock yoga classes as you like, but we all know that a quality diet is the backbone of a healthy lifestyle.

I am the first one to admit that I am not the healthiest of people. I mean, I own and use a copy of Julia Child's Mastering the Art of French Cooking for God's sake. The butter in that book alone is enough to put a trainer in a coma. I'm also allergic to exercise, though I am an avid walker and have dabbled in running and yoga.

So, the moral of the story is that I am always looking for recipes that can help me incorporate more vegetables into my diet. This one, from my friend Deirdre, really did the trick.

It's a quick and flavorful dish that's delicious hot or cold, and that makes a colorful addition to your meals. The combination of the healthy fat in olive oil, and the nutrients present in the peppers, squash, and eggplant will make even the most carnivorous person's mouth water.

The Recipe:

1/4 cup olive oil, plus more as needed
1 1/2 cups finely-diced yellow onion
1 tsp minced garlic
2 cups medium diced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tbsp thinly sliced fresh basil leaves
1 tbsp chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch sauté pan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until they are lightly caramelized, about 5 to 7 minutes. Then, add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Butterscotch Scotch Eggnog

I had never been a huge fan of eggnog--until I found this recipe in the New York Times last year in December of 2010. My indifference towards eggnog was two-fold: first, my family had never entertained large groups of people during the holidays, and so we never made eggnog; second, whenever we had had a craving for thick and creamy goodness we would just purchase a carton of eggnog from the store. Store-bought eggnog can satisfy a rare craving, but its astronomical sugar counts and artificial flavoring quickly overshadow the pleasure of drinking it.

This recipe changed my attitude towards eggnog: yes it's rich, due to the large number of fresh, raw eggs and alcohol, but the taste knocks all other eggnogs out of the park. Even if you're not a huge fan of eggnog, you might be surprised by this recipe. It's at least worth a go for a once a year treat!

The Recipe:

As mentioned above, this recipe was printed in the December 3, 2010 edition of the New York Times. 

12 large eggs, separated

1 cup dark brown sugar

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt, plus pinch

2 cups whole milk

1 cup smoky Scotch whisky

1/2 cup brandy

2 cups heavy cream

4 tablespoons granulated sugar

Grated nutmeg.

In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 

Meanwhile, in a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.

When the eggnog is ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

This can also be kept in an airtight container in the refrigerator for up to 3 days.

Serves 12. 

Cranberry Bliss Bars

Every Winter, the global coffee chain, Starbucks, captivates our taste buds with an arsenal of holiday concoctions--from gingerbread and eggnog lattés to peppermint and salted caramel hot chocolate. But Starbucks' holiday charms don't just lie in their wide choice of beverages, but in their selection of baked goods. The cranberry bliss bar is a delicious treat that appears only around the holidays, and that pairs wonderfully with a cup of coffee or cocoa on a wintry day.

While cranberry bliss bars can be a tad bit expensive, this copy-cat recipe will keep your sweet tooth happy without breaking the bank. They even taste the same--so much so, that today I was alternating bites between a "real" bar and one of these and tasted no difference. So, whip up a batch of these, brew a cup of coffee, and let it snow!

The Recipe:


This will make 42 triangle-shaped bars.


For the bars:

1 cup butter (2 sticks, very soft)

1 cup dark brown sugar

1/3 cup sugar

3 large eggs

2 tsps either orange or vanilla extract

2 cups all-purpose flour

1 1/2 tsps baking powder

1 tsp ground ginger

3/4 cup craisins

3/4 cup white chocolate chips


For the frosting:

3 ounces softened cream cheese

2 tbsps unsalted butter

3 cups confectioners' sugar

1 tsp orange or vanilla extract


For the topping:

1/3 cup chopped craisins

1-2 tbsps orange zest

1/3 cup white chocolate chips

1/2 tsp canola oil

Preheat the oven to 350 degrees farenheit and line a 10x15" pan with parchment paper.

Using an electric mixer, cream the butter and sugars together for about three minutes until light. Add each egg one at a time and add the extract. Add the flour, baking powder, and ginger and mix until just incorporated. Add the cranberries and chips and mix.

Spread the batter evenly and bake for 20-25 minutes until brown only at the edges (or until a knife comes out clean). Cool completely.

For the frosting, cream together the cream cheese and butter, then the extract. Then add the confectioners' sugar and beat until fluffy. Spread evenly over the cooled bars.

To make the garnish, sprinkle the zest over the bars and add coarsely-chopped craisins. To make the white chocolate drizzle, mix the and oil in a glass measuring cup and microwave for 1 minute, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.

Allow one hour for the white chocolate to set before cutting and refrigerate. Cut into triangles for the signature Starbucks' look!

Spicy Gingerbread Cookies

I was having a cookie crisis--one week until Christmas, and the gingerbread cookies I had made turned out terribly: they were overly-puffy, undercooked, and breakable, and I was getting frustrated. How would these inferior cookies ever survive in the mail?

The solution to my problem came from an unexpected (and surprising) source--an Amazon recommendation for a book entitled the Cookie Sutra. I was both curious and concerned, so of course I had to take a look at it. While flipping through the preview of the book, I stumbled upon a recipe for gingerbread cookies that claimed to be the "recipe for love, if there is one." I accepted the book's challenge and decided to whip up a batch of these spicy cookies.

I was pleasantly surprised with the ingredients--the recipe called for less butter than my former recipe, in addition to a nice array of spices and beautiful, dark molasses. So, how did these curious cookies turn out?

These cookies were lovely--the dough was a dream to work with and did not need to be chilled. The cookies were quick to make and held up well, and the end result was a flavorful and pungent gingerbread cookie.

I will definitely be making these again!

The Recipe:


1/2 cup molasses (the recipe warned against using blackstrap molasses--the one I bought of course--but I found that it turned out well. Use 3/4 of the recommended amount if you use blackstrap!)
2 tbsps milk
4 tbsps unsalted butter
1/4 cup sugar
2 cups flour
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat the oven the 350 degrees F, and lightly grease two cookie sheets. In a small saucepan, boil the molasses and then add the milk. In a separate bowl, combine the sugar and butter and then add the molasses mixture, stirring until smooth.

In a separate bowl, combine the flour, salt, baking soda, ginger, nutmeg, and cloves. Add the molasses mixture to the dry ingredients and stir until thoroughly combined. If you find the mixture too dry, feel free to add a tbsp of water (one at a time, mixing thoroughly after each). If it's too sticky, add a tbsp of flour.

On a floured surface, roll out the dough to 1/4" in thickness and cut out shapes with floured cookie-cutters.

Bake the cookies for 6 to 8 minutes or until slightly hard and aromatic. Cool for 10 minutes.

Holiday Helper : Mailing Cheer

If you've ever tried to send baked goods or sweets in the mail, you know that it can be a little tricky. Will the cookies break? Will the truffles melt? Will they go stale? How should I ship them, and will it eat my paycheck? These are all questions that make choosing and packing holiday treats a challenge.

You can easily alleviate these concerns, however, by carefully planning what you make and how you pack it. Here are some techniques for choosing and shipping baked goods easily and inexpensively:

1. Choose the right recipe: Not every baked good can be sent in the mail (without unfortunate results). Linzer tortes or delicate lattice suar cookies will not survive being jostled in a box, and chocolate truffles might end up becoming a sticky mess. Your best bet is to choose a high-endurance option that will not melt or break after being tossed around.

Here is a list of cookies and baked goods that do well in the mail:

a. Chocolate Crinkles

b. Oatmeal Raisin / Craisin Cookies


c. Chocolate Chip Cookies


d. Gingerbread Cookies


e. Fruitcake


f. Fudge


g. Biscotti


Of course, your options are not limited to my suggestions. If you have made something that seems like it could survive a few days in transit, go ahead and try it out!

2. Having the right equipment: Even if you have chosen a durable recipe, you need to choose durable packaging, as well, or you run the risk of your cookies arriving intact but stale. Purchase some tupperwares or metal cookie tins that will keep your treats air-tight and fresh, even after several days.

3. The Packing game: Your packaging of the treats will depend largely on what you are sending. For some cookies, you might want to wrap each individually in saran wrap. If you're sending fruitcake, wrap it tightly in plastic. For other items, being wrapped together will suffice. Always line your tins and containers with foil and wrap it around the contents before closing. This will ensure extra freshness.

4. The final touches: Once your tins and containers are sealed, it's time to pack them in a box. Pad the box with crumpled newspapers which will absorb shock and ensure tight packing and minimal jostling. Place your tin / box on the newspapers, and pad any empty areas with tissue paper or more newspaper. Finish with another paper layer, and, closing the box temporarily, shake it gently to see if anything is loose. If everything seems bolted down, tape the box closed.

5. Mailing options: You can mail baked goods without breaking the bank. In my experience, there is no need to use specialty shipping services such as FedEx and UPS. They're very expensive and won't provide that much of an advantage. If you've chosen durable treats and packed them well, there will be no need to rush the package (unless you're running late, of course!).

For most packages, the USPS will suffice. Flat Rate Priority boxes are often a good choice, as they will arrive quickly, and can be obtained for free at your post office (no buying boxes!). The downside is that, depending on the weight of the box, the flat rate might be a little pricey. Weigh the box you are sending and determine whether it is worth it to do flat rate. For example, if you are mailing something heavy, flat rate might save you money. If not, pick up a non-flat-rate priority mail box, that will ship based on weight and destination. Priority mail will arrive in no more that 5 days, and often after just 2.

If you are sending packages internationally, compare the rates of FedEx, UPS, and USPS to find the best option for where you are shipping, and how soon it needs to get there.

Christmas Truffles

Looking for a lovely gift idea that you can whip up right at home? Truffles are a lovely gift to give and receive during the holidays, and they're not too hard on you, either.

While the Penguin Truffles that I posted this week are very labor intensive and tricky to do, these truffles are just as delicious and are significantly easier to make. In addition, truffles can be made ahead, which means that you have extra time to trim the tree, wrap presents, and run errands. 

The truffles recipes listed below are but two of countless variations, so you can adapt them to taste and mood. Wrap them in pre-made candy boxes with some colored tissue paper for a lovely present!

Dark Chocolate Rum Balls

Makes 30 truffles

400 grams good-quality dark chocolate, coarsely chopped (about 2.5 cups)

1/2 cup heavy cream
2 tbps rum (or any other liqueur)
375 grams dark chocolate melts
100 grams white chocolate melts

First, melt the 400 grams of dark chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!). Stir continuously to avoid burning until all pieces are melted. Once the mixture is smooth, remove from heat and stir in the rum. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.

Line a tray with parchment paper. Roll 2 teaspoonfuls of chocolate mixture into a ball and place on the prepared tray. You might want to wear disposable latex gloves for this, as it can become messy . If you're not wearing gloves, make sure to wash your hands in very cold water so that your palms are cool and do not melt the chocolate. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.

Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Reduce heat to low and stir.

Line a tray with parchment paper and divide your truffles into 4 batches. Remove 1 batch from the fridge and, using a fork or truffle dipper,  dip the truffles (one at a time) in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off and carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.

Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Set aside for 5 minutes to set.

Keep your truffles in the fridge, covered, for up to a week before using!

Coffee / Chocolate Truffles

Makes 20 truffles

200 grams good-quality dark chocolate, chopped
1/3 cup heavy cream
2 tsps instant coffee powder OR 1/2 tsp vanilla extract
1/4 cup cocoa powder

These basic truffles can be altered to create new flavors. For coffee truffles, use coffee powder or use vanilla extract for basic chocolate!

Melt the chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!) and stir continuously until melted. Once the mixture is smooth, remove from heat and add the coffee powder OR vanilla extract. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.

Line a baking sheet with parchment paper and, using 2 tsps of the mixture at a time, roll into balls. As I say above, you might want to use latex disposable gloves for this step. Once all the truffles have been rolled, dip them in cocoa powder to coat. 

Keep in the fridge until ready to use (up to a week!).

Peppermint Fudge

I love getting and giving presents from the kitchen. They're not only delicious to eat, but are the embodiment of the Christmas spirit--giving something from the heart and sharing with others.

At Christmas time, I tend to experiment with a lot of candies, which are a fabulous addition to your holiday cookie and cake repertoire. One thing that I love is that you can make and pack them ahead, and keep them in the fridge until you are ready to serve them or give them as gifts.

The recipes below for Candy Cane and Chocolate Peppermint Fudge are new to my recipe collection, but after seeing (and tasting!) the results, I can guarantee that I will be making them again!

These fudges are remarkably simple to make, and are not very labor intensive. In addition, the ingredients are inexpensive which means you don't need to break the bank. The result? A creamy and fresh minty fudge that your loved ones will be happy to open Christmas day.

Candy Cane Fudge


2 (10 ounce) packages of white chocolate chips
1 (14 ounce) can of sweetened condensed milk
1/2 tsp peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash of red and green food coloring

Take a medium saucepan and heat the sweetened condensed milk over medium-low heat. Add the chocolate chips, stirring frequently. Make sure that the chocolate does not start to bubble, which signals burning. Stir until smooth and until all of the chips have melted. Remove from heat. Stir in the peppermint extract and candy cane pieces and then carefully drop in 3 drops each of red and green coloring. Swirl the colors, but make sure not to stir too much.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.



Chocolate Peppermint Fudge


2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash of salt
1 tsp peppermint extract
1/4 cup crushed candy canes


Take a medium saucepan and heat the sweetened condensed milk over low heat. Add the chocolate chips, stirring frequently. Stir until smooth and until all of the chips have melted. Remove from heat and stir in the peppermint extract.

Line a 8" or 9" square pan with tin foil and spread the fudge evenly. Sprinkle the candy cane pieces on top and gently press them down so that they will set into the fudge. Cover with plastic wrap and refrigerate to set for at least 2 hours, or overnight.

Cut the fudge into whatever size pieces you would like and keep in a cool place.

Holiday Helper : Building a Bar

The holidays are a time of family, food, and entertaining. Chances are that you will participate in or host at least one gathering this holiday season, whether it be the office Christmas party, a dinner party with the in-laws, or a secret Santa gift swap with friends. Whatever your holiday traditions are, it's always fun to try some new ideas to make your holiday gatherings run more smoothly.

For that reason, over the next month, I'm going to be posting suggestions to make your holiday entertaining easier--so you can stop worrying about entertaining and start enjoying your holidays more.

This inaugural holiday entertaining post focuses on a delicate, and potentially costly, task: building a home bar.

The Problem

1. Space, Money, Utility--The first problem arises with complicated drinks that require a slew of ingredients to achieve a particular flavor. One of the roadblocks that I regularly meet when planning parties or researching different drinks is the number of ingredients I don't have. Cocktails are fun and festive, but they often require an array of ingredients that I don't have room for, don't want to buy, and will need to find other uses for. Want to make an Elderflower Collins (a variation on the Tom Collins)? Great, but what are you going to do with the remaining 9/10 of the bottle of elderflower syrup? If you need 5 ingredients for one cocktail and each bottle is $15, that's $75 right there.

2. Tools--Many cocktails require special tools to taste their best. For example, mojitos require crushed mint leaves and lime. While you can crush mint leaves with a spoon, or chop them very finely, the best tool to have on hand is a muddler--essentially a mortar and pestle. Cocktail shakers, strainers, and different glasses are all different tools that professional bartenders have on hand, but that are sometimes beyond the scope of a home bar.

3. Complicated Drinks--As hosts, we always aim to impress, a quality that often gets us in trouble. In an effort to keep all our guests happy, we want to offer the best quality, the most variety to suit everyone's taste, and the fanciest or tastiest drinks. This not only requires buying a lot of expensive and often unnecessary things, but also tires us out when we try to do too much.

The Solution

1. Quality and Selectivity--The problem of not having a wide enough array of alcohols and liqueurs, or not having a use for odd-ball ingredients is easily solved with careful planning. Planning a holiday cocktail menu? Choose 3 drinks to fit the occasion or the season, and make sure that at least one ingredient among them is shared. For example, if you're planning on making Cran-tinis, White Russians, and Blackberry Crushes you can use vodka as the base for each.

In the weeks ahead of your party, stock up on these basic alcohols that are essential to a home bar (italicized alcohols are necessary):

Vodka

Rum

Gin

Whiskey

Champagne

Tequila

Bourbon

These are the base for most cocktails and will offer your guests a great deal of variety. You might also want to pick up a liqueur like Kahlua or Campari.

As for oddball ingredients, sometimes you will need them. That's ok, as long as you can see yourself using them in the future. Buy the smallest bottle so that you don't need to worry about storage or waste.

Another quick note: in the weeks before the Holidays, many liquor stores will sell gift sets. Though they are sometimes pricey, they are often the same price as the free-standing bottle. If you need to buy a bottle of Vodka and a Cocktail Shaker, why not buy the Grey Goose gift set that includes the two for a good price? Free glasses and cocktail-making tools are always welcome.

2. Multi-tasking tools--Some tools will be necessary for your home bar. They will not only help you make better drinks, but will last as a piece of your cocktail arsenal for years to come. Glassware can get complicated, so you don't need to worry about having anything fancier than a set of highballs or a couple martini glasses.

Other than that, these are the tools you should definitely have:

A Boston cocktail shaker

A fine strainer

A long spoon

A jigger (or 1/4 cup size Pyrex)

3. Simple and High-Quality--There's nothing as disappointing as a poorly-executed cocktail. When you're hosting a party, the last thing you want is to be overwhelmed by making drinks. You're supposed to be having fun, not being the bartender. Learn some simple drinks that you can execute well and quickly. If there's anything a little complicated, practice it before the day of the party. Another excellent choice is making punches or using multi-serving recipes for cocktails. Punches are festive and decorative and will serve the most guests the fastest.

Happy Entertaining!

Photo courtesy of MarthaStewart.com

Turkey Tips and Tricks

If your family is anything like mine, Thanksgiving dinner is the dinner that keeps on giving. Even though we only get a small bird (usually no more than 12 pounds for 3 people), it's almost certain that we will be eating turkey in various combinations for the next week.

If you've got a lot of leftover turkey in the fridge and are looking for ways to spice up your leftovers in the next few days, take a look at these terrific variations on Thanksgiving leftovers.

Hearty Turkey Stock

When you've finished picking the bones of your turkey clean, don't throw out the carcass! You can use the leftover bones from your turkey as the base of a flavorful stock that you can use for soups, stews, and sauces. This works best the day or two after the turkey has been cooked. 

5 pound turkey carcass, with a little bit of meat still attached to the bones

3 large onions, halved with the skin on

1/2 pound of carrots, peeled and cut into large pieces

2 large celery ribs, sliced

2 tsps dried thyme

1 tsp pepper

8 sprigs of parsley

First, break up the carcass into smaller pieces. If there are pieces of meat or fat left on the bones, make sure to add them to the stock for extra flavor. Once you have done this, combine all of your ingredients in a large stockpot. Add enough cold water to submerge the ingredients by about 3 inches. 

Bring the stock to a boil and then quickly reduce to a simmer, where bubbles barely break the surface. Make sure that the stock does not boil or come to a rapid simmer. Simmer until flavorful--about 2 or 3 hours--skimming the fat off the top as it cooks.

Strain the stock through a fine sieve and discard the vegetables. To store your stock, refrigerate for up to one week or freeze for up to six months. 

Turkey BLTs

It's like the traditional favorite, except made with turkey instead of beef. A lighter alternative that will keep the lunchtime hunger at bay.

Your favorite sliced bread

Bacon

Mayonnaise

Tomato

Lettuce

Slices of turkey breast

Cook the bacon until it is the desired crispiness and dab off the excess oil on a paper towel. Meanwhile, toast your bread and chop your tomatoes. When the bread is done, add mayonnaise to each side and layer on the tomatoes, lettuce, turkey, and bacon. 

Turkey Salad Wraps

This is one of my favorite wraps that I order at the sandwich shop. The light honey-mustard and vinegar sauce is a nice kick to the turkey, and the arugula adds a bit of crunch. 

Serves 2

1 turkey breast, cooked, and diced

3 tbsps mayonnaise 

1.5 tbsps honey mustard

3/4 tsp white-wine vinegar
A few handfuls of arugula

Salt and pepper

2 wraps, preferably spinach

Take your diced turkey and put it in a medium bowl. Add the mayonnaise, mustard, vinegar, and spices, seasoning to taste, and making sure to coat the turkey thoroughly. Take the arugula and place a little in the center of each wrap, then spoon turkey salad down the center of the wrap. Fold the wrap up and serve with a side salad.

Rustic Turkey Sandwich

This take on a New England classic is sure to please. The rustic turkey sandwich, inspired by times in Vermont, combines Vermont cheddar with slices of apple for a real treat.

2 slices of toasted wheat bread

2 tsps mayonnaise

1 cup turkey meat

Half an apple, sliced

4 slices of extra-sharp cheddar cheese

Lettuce

Mustard

Bacon

Spread mayonnaise and butter on your bread. Lay down the lettuce, then the cheese and apple slices. Add the turkey and bacon and serve.

Curried Turkey Salad

Turkey can be a little on the bland side, especially after you've been eating it for days on end. What better way to spice up your turkey than to make a curry salad? This combines traditional curry salad ingredients such as celery, apple, and mayonnaise, but replaces raisins with dried cranberries, instead. An exotic take on your Thanksgiving leftovers!

2 cups of chopped and cooked turkey meat

1 apple, cored peeled, and chopped

1/4 cup dried cranberries (for an extra hint of Thanksgiving)

1 rib chopped celery

3/4 tbsp curry powder

1/2 tbsp honey

1/4 cup plain yogurt

1/4 cup mayonnaise

1/4 tsp ground ginger

Salt and pepper

In a small pan, heat your curry just enough so that it releases it's aroma. Promptly remove from heat, to avoid toasting and burning. Then, in a large bowl, combine the curry and spices with the yogurt, honey, and mayonnaise before adding the apple, celery, cranberries, and turkey. Stir to coat the turkey thoroughly and adjust spices to taste. Serve either as a side to a salad or as a sandwich.

It's as easy as pumpkin pie

Thanksgiving is not just about dinner; it's an all-day affair in the kitchen. It's a holiday centered on food: on food you eat only once a year, on traditions, on coming together to prepare a feast. So, as you and your family come together for the feast, the last thing you need--as you simultaneously watch the cranberries, the turkey, the stuffing, the breads, and the rolls--is something complicated and time-consuming.

Every year my family and I make this pie on Thanksgiving. It's not what you'd expect. It's not a complex array of ingredients tactfully concocted together and lovingly prepared for hours. It's your average pie made from prepared ingredients, and cooked on the morning of the big turkey day.

This is Libby's famous pumpkin pie recipe. Who's Libby? Oh well. You know the Libby's brand pumpkin purée? Yeah, that's her.

The Recipe:

1 (15oz) can Libby's pumpkin purée
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon*
1/2 tsp ground ginger*
1/4 tsp ground cloves*
2 large eggs
1 can (12oz) evaporated milk
2 pre-made 9-inch pie crusts OR 1 pre-made 9-inch deep-dish pie crust (either plain or graham cracker)

*if you do not have all of these spices readily available, feel free to substitute the cinnamon, cloves, ginger combination with 2 tsps of pumpkin pie spice (available from McCormick)

Preheat your oven to 425'F. Combine the dry ingredients in a small bowl. In another, larger bowl, whisk together the eggs and the pumpkin purée, then add the dry ingredients. Slowly add the evaporated milk, whisking after each addition. Place the pie crusts on a cookie sheet to avoid any spillage or leaking. Fill the pie crusts, so that they are 3/4 full and place them on the center rack of the oven. Bake at 425 for 15 minutes, and then reduce the heat to 350'F, baking for 40-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours, serve with whipped cream.

Apple Cider Pancakes

It's coming. Thanksgiving is hours away. And what is going to prepare you for a day of cooking, football, and in-laws better than a hearty and nutritious breakfast? This recipe for apple cider pancakes with a cinnamon sugar topping comes from an amazing blog written by an American in Tokyo (http://www.tokyoterrace.com/) and is sure to hit the spot on Thanksgiving morning.

If you want to save space for the truckload of turkey you'll be eating that evening, think about making these before a day of black friday shopping!

This will make a large batch of pancakes, so if you're cooking for only 2 or 3 people, you might want to either halve the recipe or save the extra dry mix for a later batch.

6 cups flour (either 3 cups whole wheat with 3 cups all purpose, or 6 cups all purpose flour)
1 1/2 tsps baking soda
3 tsps baking powder
1 tbsp salt

Place ingredients in an airtight container and store until ready to use. The ingredients below will make enough pancakes for about 3 or 4 people.

1 cup dry pancake mix from above
1 egg, separated
2 tablespoons olive oil
1/4 cup buttermilk
1/4 cup plain yogurt
1 teaspoons honey
1/2 cup apple cider (or apple juice)

Unsalted Butter (both for cooking the pancakes and topping them when they are finished)

3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon

Place the 1 cup of dry mix in a large bowl. Then, in a small bowl whisk the egg white, buttermilk, yogurt, honey, and cider. In another small bowl, whisk together the egg yolks with olive oil. Combine your wet ingredients and then add them to the dry mix until just combined. Don't be concerned if your mix is a bit lumpy; this is just fine.

Heat a pan and grease with either butter or oil. Ladle your pancake batter into the pan. When small bubbles appear, you can flip the pancakes.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!

The Buzz : Cocktails for a Toasty Thanksgiving

With Thanksgiving right around the corner, entertaining is probably on your mind. Even if you're not hosting the big family dinner, it's a day that will most likely be filled with food, friends, family, and a great deal of careful preparation.

If you're having people over and are in need of some holiday concoctions to keep your guests' bellies warm until the big dinner, take a look at these Thanksgiving and winter cocktails. These cocktails, taken from Martha Stewart's holiday cocktail collection, are sure to tingle taste buds. And, even better, most are non-alcoholic to keep feisty relatives under control.

Apple Pie Spiced Cider

Enjoy the flavor of a favorite fall dessert while the pie is still in the oven. This cider combines the spices found in apple pie for a hearty and warming beverage that can be served with or without brandy.

Serves six

1 1/4 quarts apple cider
3 tbsps firmly packed light-brown sugar
7 whole cinnamon sticks, (6 sticks for garnish)
1 tsp ground allspice
1/2 tsp ground ginger
Ground cloves
Freshly grated nutmeg
Salt
1/2 cup brandy (optional)

In a medium saucepan over medium heat, whisk together the cider and spices. Bring to a simmer, remove from heat, and add brandy (if desired). Serve in mugs, garnished with cinnamon sticks.

Apple Ginger Sparklers

This drink unites classic fall flavors of ginger and apple into a sparkling, non-alcoholic concoction. For extra flavor, make the ginger syrup the day before.

Serves six

2 cups sugar
1 six-inch piece fresh ginger, finely diced

4 1/2 cups sparkling apple cider
6 cinnamon sticks
6 pieces crystallized ginger

To make the ginger syrup, combine sugar, ginger, and 2 cups water in a medium saucepan. bring to a boil, reduce to a simmer, and cook for about an hour. Let cool and strain before using.

For the sparklers, place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

Cranberry Cider

Cranberries are a Thanksgiving standard. In addition to enjoying them in sauces and garnishes, try this recipe for hot cranberry cider.

Serves six to eight

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
Sugar, to taste

With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice the orange and remove the pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Then, reduce heat to low and simmer 20 minutes. Strain, and discard solids. Serve hot.

Carrot Ginger Layer Cake with Lemon Cream Cheese Frosting

Yesterday, we celebrated my mom's birthday. She and my father had been away for the weekend, and so I had unfortunately missed the actual day; however, that wasn't going to stop me from surprising her when they got home with an already-cooked dinner and a birthday cake.

My family and I have been suffering from a sugar overload over the past week, which I am fully ready to accept as my own fault. Halloween left in its wake not only a trail of candy wrappers and smashed pumpkins, but a lot of tummies sore from too much indulgence.

Instead of making a sweet and traditional birthday cake laden with fruit and chocolate, I opted for a more modest alternative fitting both to the season and our craving for the savory.

I decided to halve the recipe for Martha Stewart's Carrot Ginger Layer Cake (see the original at http://www.marthastewart.com/344218/carrot-ginger-layer-cake-orange-cream-cheese-frosting?czone=food/cake-center/favorite-cake-recipes ) and make some slight variations in hopes of creating the perfect surprise cake.

In my version, I not only halved the recipe for a smaller (aka *not* four layer) cake, but also used ground ginger instead of fresh and a more savory lemon cream cheese frosting. The cake turned out moist and flavorful, and, above all, not too sweet. My mother was delighted with her celebration. All in all it was a not-so-sweet victory with a great deal of spice!

The Recipe:

For the cake:

1-1/2 cups all-purpose flour
1/2 cup (3 ounces) chopped pecans
1/2 pound large carrots, peeled
2 large eggs, room temperature
1/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup canola oil
1 tablespoon freshly grated ginger OR 1/2 teaspoon ground ginger and a dash of lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

For the frosting:

6 oz unsalted butter, room temperature
12 oz chilled cream cheese
1 cup confectioners' sugar, sifted
1 teaspoon lemon extract
2 tablespoons freshly grated ginger OR 1 tsp ground ginger

Heat oven to 375 degrees and lay pecans in a single layer on a baking sheet. Toast until lightly golden, for about 5 minutes. Be sure to check them very frequently as nuts burn fast and without warning. Take them out and let them cool. Reduce oven temperature to 300 degrees.

Meanwhile, using the smallest holes of a grater, grate your carrots and place them in a bowl. Mix together with eggs, buttermilk, vanilla, sugar, canola oil, and ginger until well-incorporated.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans. Divide the misture evenly between two buttered and floured pans.

Bake until a knife inserted into the middles comes out clean, about 30-40 minutes. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Meanwhile, make your frosting by creaming the butter with an electric mixer until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, lemon extract, ginger, and salt, and beat for 5 minutes.

Frost your cake and make sure to keep it cool until serving.

Bon appetit!

A New York City Halloween: Chocolate Rats

It's Halloween time in the city, and that means all kinds of spooks and scares. If you're throwing / going to a Halloween party this weekend, you might consider these ironic and creepy treats--chocolate covered strawberries made to look like rats.

They're easy to make, and promise to spook your guests.

This recipe and photo come from Kitchen Daily.

The Recipe:

20 large strawberries
40 sliced almonds
2 3.5-oz bittersweet or semisweet chocolate bars, coarsely chopped and melted
40 slivered almonds
20 2-inch pieces of black licorice laces

Line a baking sheet with waxed or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on waxed paper. Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberries.

Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off. Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail. Repeat with remaining strawberries, chocolate, almonds, and licorice. Chill until firm.

Boo!


Read more: http://www.kitchendaily.com/recipe/chocolate-dipped-rats-149369/#ixzz1c5utlmhD

Quick, Easy, and (Decently) Healthy Lasagna

My mom has been away on business and my dad can't cook. That means that, if I'm planning on not being home for dinner, I have to cook him something ahead of time so that he doesn't go to bed crying after realizing that there are no more cold cuts.

Yesterday, upon realizing that I was going to be gone all day--from 8 am until 11 pm--I knew that I needed to cook that night. Now, the last thing you want to so after preparing, cooking, and eating one dinner is to start making another, but that's just what I did. After finishing up my potato and leek soup, I set to making the next day's dinner for when my father got the grumbles and my mom stumbled off the plane.

This lasagna is an adaptation from the one of the back of the Barilla box of noodles (super classy, I know), which I made a little healthier. Instead of using marinara sauce, I used Newman's Own garlic and pepper sauce for more flavour, and replaced the ground beef or sausage with ground turkey. In 30 minutes (as I finished the dishes from dinner #1), my lasagna was ready and could go to sleep knowing my father wouldn't starve.

The Recipe:

1 package Barilla lasagna noodles

2 jars Marinara--or whatever suits your fancy--sauce

1 pound meat (turkey, beef, or sausage)

16 oz shredded mozzarella cheese (divided into 10 and 6 oz)

1/2 cup shredded parmesan cheese

15 oz ricotta cheese

2 eggs

Preheat oven to 375 degrees F.

Cook the noodles as directed on the package in a big pot. Meanwhile, brown and cook the meat. Once cooked, add one can of pasta sauce and let cook gently.

In a large bowl, mix together the eggs (lightly beaten) and cheeses (only 10 oz of mozzarella) so that they are coated.

Line a 13"x9" lasagna or baking pan with tin foil and put a thin layer of sauce on the bottom. On top of the sauce layer, lay down the noodles so that they are slightly overlapping. If they do not reach the entire length of the pan, put a noodle width-wise to cover the gap.

Smooth down half of the cheese mixture and cover that layer with the meat sauce. Then, place down another layer of noodles. Repeat these layers until you run out of ingredients. Finish with a layer of noodles topped with sauce and sprinkled with mozzarella cheese.

Bake in the oven at 375 degrees F for half an hour. Let set for a little while, and either serve, refrigerate, or freeze.