14 August 2010 Super Simple Homemade Corn Tortilla

Super Simple Homemade Corn Tortilla

August 14, 2010 By

Tortillas Cooking

One day as I was preparing for Mexican Fiesta Night at Casa Chickie, my dear friend Lisa who loves all things Mexico/Central & South America, offered to make homemade tortillas.  To my delight, she didn’t arrive with already-prepared tortillas, but with her tortilla press, ingredients and griddle!  This is her simple recipe for tender, delicious corn tortillas.

Ingredients:

  • 2 cups masa flour
  • 1/4 tsp baking soda
  • 1 1/2 – 2 cups warm water

Directions:

  1. Combine masa flour and baking soda in a medium bowl.  Add warm water 1/4 cup at a time until mixture can be formed into a ball of dough (you may not need 2 cups). Let dough rest uncovered for 5 minutes.
  2. Knead dough for 5 minutes until it’s completely smooth.
  3. Divide dough in golf ball-sized portions.  Roll divided dough into balls.  Using a tortilla press or a rolling pin, flatten dough to 6-inch in diameter tortilla disks.
  4. Heat a large skillet (or griddle) on medium-high heat.  Cook one tortillas for 1 minute on each side.  Place cooked tortillas in a clean kitchen towel to keep moist.  Serve with your favorite topping.

Makes 16-18 tortillas.

Notes:  My friend recommends using scissors to turn a gallon-size zip top bag into 2 sheets of plastic film.  The dough can then be flatten between the film sheets to make easier to handle and to prevent sticking.  If dough is sticky while kneading, coat hands with masa!

Filed Under: Mexican, Sides Tagged With: , , ,
12 August 2010 Getting Corny in New Jersey

Getting Corny in New Jersey

August 12, 2010 By

Since moving to New Jersey five years ago, I’ve been enjoying some of the best produce I’ve ever had. New Jersey, the Garden State, is specially famous for its corn, tomatoes and blueberries. Lucky for me, I’m partial to all three!

Something new I’ve been enjoying this season is corn on the cob grilled without its husks. Wow, I was so wrong about not being able to improve on an all-time favorite, but grilling the cobs truly enhances the corny flavor and the sweetness of this vegetable. Simply peel the husks away, drizzle cobs with oil, salt, pepper and a light sprinkling of chili powder then grill on medium heat for eight minutes (rotate cobs for even grilling) and you’re in business!

Two of my new favorite variations are as follow:

• Combine softened butter with roasted garlic cloves, chopped fresh basil and grated parmesan cheese then slather on the hot cobs.
• Combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco then coat the cob with the mixture.

I urge you to try one or both of these variations for an extraordinary corny experience. Enjoy!

Filed Under: American, Sides, Vegetables Tagged With: , ,
9 August 2010 St Louis Gooey Butter Cookies

St Louis Gooey Butter Cookies

August 9, 2010 By

I recently spent the weekend with dear friends in St Louis and was fortunate that I was introduced to tons of St Louis local favorites.  Gooey Butter Cake is a true dessert staple to locals and here’s a cookie version kindly provided by St Louis cooking maven, Chris Absheer (here with cutie grandson, Mikey).  Seriously, with that name, who can resist these cookies – plus, they’re super simple to prepare!

Ingredients:

  • 1 -8 ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 1 -18.5 ounce package yellow cake mix
  • 1/4 cup confectioners’ sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl cream together the cream cheese and the butter. Stir in the egg and vanilla. Add cake mix, stir until well blended.
  3. Form dough into 1-inch balls (should yield 24 balls).  Place the confectioners’ sugar in a shallow dish then roll the balls to coat them in sugar.
  4. Place balls 1-inch apart on ungreased cookie sheets and bake for 10-13 minutes, until lightly golden. Remove cookies from the oven and let cool for 5 minutes, then cool completely on wire rack.

Makes 24 cookies.

Filed Under: American, Desserts Tagged With: , , , ,
8 August 2010 Zesty Key Lime Tart

Zesty Key Lime Tart

August 8, 2010 By

Torched Meringue

My guy, Pat, adores key lime pie.  For our first date, over 10 years ago, he cooked a fabulous meal and baked a key lime pie for me.  He was so proud of his foodie achievements, and we laugh to this day, about the overuse of green food coloring which turned the pie nearly fluorescent green.  The following recipe is a light and fresh version of the typical key lime pie.

Crust Ingredients:

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
Egg Yolks & Lime Zest

Egg Yolks & Lime Zest

Filling Ingredients:

  • 4 egg yolks (save egg whites for meringue)
  • 1-14 ounce can condensed milk
  • 1 tbsp grated lime zest
  • 1/2 cup key lime juice
  • 1/2 tsp cream of tartar

Meringue Ingredients:

  • 4 egg whites
  • 6 tbsp sugar
  • 1/2 tsp cornstarch
  • Pinch salt

Crust Instructions:

  1. Heat oven to 325 degrees.
  2. Combine graham cracker crumbs, sugar, salt and melted butter in a medium bowl.
  3. Press crumb mixture into bottom and partially up sides of 9-inch springform pan using a spoon or a small measuring cup.
  4. Freeze crust for 30 minutes.
Yolks and Limes

Yolks and Limes

Filling Instructions:

  1. In the bowl of an electric mixer, beat egg yolks on high speed until thick and light in color, about 5 minutes.
  2. Turn off mixer and add lime zest and condensed milk.  Combine on slow speed for 1 minute.
  3. While still on slow speed, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until blended, about 1 minute.
  4. Pour the filling into the frozen crumb crust and bake 15 minutes, until mostly set.
  5. Freeze tart for 3 hours.

Meringue Instructions:

  1. Heat oven to 500 degrees (if using the oven to brown the meringue).
  2. In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 4 minutes.
  3. In a small bowl, stir together the sugar, cornstarch, and salt.
  4. Incorporate the sugar mixture, 1 tablespoon at a time, to the egg whites, beating well after each sugar addition.  Continue to beat until the sugar dissolves, about 2 minutes.
  5. Spoon or pipe using a pastry bag, the meringue over the tart filling.
  6. Bake for 10 to 12 minutes, until meringue top is browned.  Conversely, brown the meringue with a kitchen torch.

Notes:  If key lime juice is unavailable, you may substitute with lime juice. Not a fan of meringue?  Use whipped cream as an alternative topping for the tart!

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
19 June 2010 Casa Mono – Spanish Tapas and Wine Eden

Casa Mono – Spanish Tapas and Wine Eden

June 19, 2010 By

Photo by ZagatBuzz

Casa Mono is a cozy Spanish tapas restaurant in Gramercy Park and the brainchild of Mario Batali and Joe Bastianich.  The superb cooking is creatively prepared by chef Andy Nusser.

The first thing you’ll notice when you arrive at this restaurant is that the space a small.  Not small as in “I’m going to feel claustrophobic and won’t be able to hold a conversation with my dining partner(s)”, small as in “This place is great!  I’m going to get to rub elbows with other enthusiastic diners while watching the action in the open kitchen”.  The place has so much energy that diners immediately begin to relax upon being seated.

The food at Casa Mono is served tapas-style – small plates meant to be shared among guests.  Dining in this manner allows for a completely interactive experience for the diners who can share what they’re tasting while trying several dishes they’d normally not have the opportunity to sample.

The menu at Casa Mon is extensive.  There are around 40 tapas to select from, and one sounds more appetizing than the next.  Some clear winners are the snapper crudo ($16), the pumpkin and goat cheese croquetas ($9), the soft shell crab with gazpacho dressing ($16), the pulpo with fennel and grapefruit ($13), and the lamb chop with garbanzos and harissa ($16).  There are also four strong dishes prepared from whole Hudson pigs that are crowd pleasers: a charcuterie plate ($18), pork belly with salsa Jamaica ($16), pork croquetas with green tomatoes ($15) and the chorizo with spring beans and aged Manchego cheese ($16).

Casa Mono Tapas

The snapper crudo is served with micro greens and a tangy dressing that’s worthy of praises.  The pumpkin and goat cheese croquetas are fried to a perfect crunchy dark brown exterior and feature a great balance of sweet pumpkin and tart cheese.  The soft shell crab has a thicker batter coating similar to English fried fish, that could have been lighter, but was served with a flavorful gazpacho sauce.  The pulpo is served with shaved fennel and sections of pink grapefruit and might be the winner at Casa Mono.  The baby octopus in this dish are tender and perfectly cooked and pair beautifully with the licorice fennel and the sweetly acidic grapefruit.  The lamb chops are expertly cooked to a medium rare and are ultra flavorful due to the addition of harissa.  The pork dishes can’t be missed, specially the moist chorizo served with a generous sprinkling of aged Manchego cheese.

There are several desserts offered at Casa Mono like the bread pudding with pear sorbet ($9), the burnt vanilla custard ($9) and the chocolate torte with apricots ($9), but the focus is on savory options at this establishment.

Casa Mono offers an extensive Spanish wine list by the cuartos de vino (small carafe with enough wine for two pours), the copita (smallish Spanish sherry glass) and the bottle. Some recommendations are the 2009 Santiago Ruiz Rias Baixas – a complex Albarino blend perfect for shellfish ($46 for a bottle), 2009 Ameztoi Rubentis Rose Getarioko Txakolina – a great example of Spanish rose ($17 for a cuartos de vino) and the 2009 Pazo Senorans Albarino – a versatile creamy, floral wine ($19 for a cuartos de vino). Sample servings allow diners to try several of the affordable Spanish gems featured on this list.

Casa Mono is a Certified Two Star Green Restaurant in accordance with the Green Restaurant Association’s rigorous guidelines, and a hot spot that foodies shouldn’t miss.

52 IRVING PLACE

NEW YORK CITY 10003

212.253.2773

www.casamononyc.com

Filed Under: Culinary Travel Tales, Restaurant Reviews, Spanish, Wine Reviews Tagged With: , , , , , , ,
14 June 2010 Lunching – Old School

Lunching – Old School

June 14, 2010 By
Stuffed Tomato

Stuffed Tomato

I’m the first in line for new and innovative cooking and have dined at some pretty eclectic restaurants all over the world, but sometimes, old school-type dishes are what I really crave.

Beef Wellington, turkey Tetrazzini, macaroni salad…stuffed tomato?  Yes, stuffed tomato is a Summer favorite when tomatoes are ripe, juicy and perfect.  Plus, it takes 1 minute to make for a simple lunch or a quick starter:

1) Core the tomato and cut it from top to bottom in sections (make sure not to cut through the bottom) to create a ‘flower’.

2) Add 1/4 cup low-fat cottage cheese to the tomato center.

3) Drizzle with olive oil then generously sprinkle with sea salt and pepper.

Got heirloom tomatoes on hand?  Use them for an even better tasting starter!

Which ‘old school’ dishes do you crave throughout the year?

Filed Under: American, Other Neat Things, Sides, Starters, Vegetables

5 No-Fuss Casual Summer Dishes

June 12, 2010 By
Berry Cobbler

Berry Cobbler

It’s nearly Summertime and all of us are looking for simple dishes to make while entertaining friends and family.  Here are five dishes to try throughout the Summer that won’t keep you away from the party.

Beef Chili for a Crowd: http://bit.ly/96QARr

Quick and Easy Pan Fried Smashed Potatoes: http://bit.ly/cQRipt

Whole Grilled Chicken for the Non-Cook: http://bit.ly/bNYU1z

Zesty Guacamole: http://bit.ly/b0PYgj

Very Berry Cobbler: http://bit.ly/bP2yIL

Filed Under: American, Beef, Desserts, Entrees, Fruits, Mexican, Potatoes, Sides, Starters, Vegetables Tagged With: , , , , ,

Asian Whole Grilled Chicken

June 3, 2010 By

Like to entertain but not a master in the kitchen (or at the grill)? I have a fantastic grilling idea for you that will take about 5 minutes to prep, cooks virtually unattended on the grill and is sure to impress your guests.

Ingredients:

  • 4 pound whole chicken
  • 12 ounce bottle of ginger salad dressing

Directions:

  1. Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
  2. Lay chicken breast-side down on a cutting board.  With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
  3. Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
  4. Heat gas grill to medium.  Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using tongs and cook an additional 25 minutes on the breast side.
  5. Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!

Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.

Filed Under: American, Asian, Chicken, Entrees Tagged With: , , , ,
22 May 2010 New Wines of Greece – New York City

New Wines of Greece – New York City

May 22, 2010 By

I had the pleasure of attending the New Wines of Greece in Manhattan this week and found the event fantastic. First – the people – exhibiting wineries, event coordinators and the catering staff were passionate about their destination and products, second – the wines I sampled were pretty outstanding, third – my favorite NYC chef and cookbook author, Michael Psilakis, provided the amazing food.

Here are some of the wines I sampled that were gems:

  • 2009 Antonopoulos Moscofilero, Mantinia: a bold, fruit-forward, almost creamy wine. Long, perfectly dry, smoky finish.
  • 2009 Domaine Katsaros Chardonnay: Low acidity, aged in French oak for 5 months, buttery (in a good way).
  • 2009 Savatiano Papagiannakos: Light, palest greenish in color, fruity with a hint of tannins.
  • 2009 Gaia Estate Assyrtiko: Rich honey and fruit notes without much sweetness. Refined, elegant wine that reminded me of a nicer white Burgundy.

As far as food was concerned, Michael Psilakis didn’t cut any corners. The ‘catering’ food he brought to this event was what he serves at his restaurant. My favorite dish from Psilakis’ Kefi, grilled octopus, was served on huge platters. Michael ensured that platters, bowls and dishes were filled to the brim and stayed fresh, and even served when a crowd amassed at certain stations.

Great event all around.

Filed Under: Greek, Other Neat Things, Wine Reviews Tagged With: , , , , , , , , ,
19 May 2010 Porcini Mushroom and Lobster Macaroni and Cheese

Porcini Mushroom and Lobster Macaroni and Cheese

May 19, 2010 By

Lobster Mac and CheeseLast weekend, I was looking for a dish to add to my collection of tasting menu dishes that everyone would love. Yes, this dish is rich, decadent and pretty over-the-top, but if served as a degustation portion, it’ll be satisfying while not being over-indulgent.

Poached Lobster Ingredients:

  • 2 – 8 ounce lobster tails, uncooked, shell removed, each tail cut in 2 pieces lengthwise
  • 8 tbsp (1 stick) butter

Pasta Ingredients:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1/2 tsp each, salt and pepper
  • 1 cup heavy cream
  • 3 cups whole milk
  • 2 cups extra sharp Cheddar cheese, freshly grated
  • 2 cups Fontina cheese, freshly grated
  • 1 ounce dry porcini mushrooms, reconstituted in 1 cup hot water, drained, then chopped
  • 1 pound elbow macaroni, or other tubular pasta, cooked 2 minutes less than recommended in package directions, drained

Topping Ingredients:

  • 2 tbsp butter
  • 3 tbsp panko bread crumbs
  • 1/4 tsp cayenne pepper
Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Heat oven to 400 degrees.

Poached Lobster Directions:

  1. Melt butter over low heat in a small saucepan.
  2. Add lobster pieces and cook for 5 minutes, ensuring to baste with butter.
  3. Remove from heat and allow to cool, then chop lobster into large bite-size chunks.

Pasta Directions:

  1. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with salt and pepper.
  2. Stir the heavy cream and the milk into the butter/flour mixture and bring to a boil. Reduce heat to a simmer and cook for 3 minutes, whisking often.
  3. Slowly add the cheeses, a handful at a time, and stir until fully incorporated. Add chopped porcini and cook 1 more minute.
  4. Add the drained pasta to the cheese sauce and mix well. Gently fold in the cooked lobster meat.
  5. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

  1. Microwave butter in a small dish for 45 seconds. Add panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
  2. Sprinkle panko mixture over pasta in an even layer.

Bake pasta for 15 minutes until panko mixture has lightly browned. Serve at once.

Makes 6 servings.

 

Notes: I used a 1 1/4 pound South African lobster tail instead of two smaller ones. Use what is available in your market. For those of you not familiar with reconstituting porcini mushrooms, simply add the dry porcini to a small bowl then pour 1 cup of hot water on them. Let them sit for 20 minutes, then drain them, paper-towel them dry and rough chop them into bite-size pieces.

Filed Under: American, Cheese, Entrees, Pasta, Seafood, Sides, Starters Tagged With: , , , ,
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