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City Hall Subway station--probably the closest I'll ever get to it

City Hall Subway station–probably the closest I’ll ever get to it

A few days ago various sites were sharing photos by James and Karla Murray, authors of Store Front: The Disappearing Face of New York as they were doing a ten-year update in which they revisited several iconic mom-and-pop businesses in the city from their book to see if they were still there or had caved to the whims of modern New York and closed. Sadly, many are no longer there, either being replaced with banks and Subway shops (seriously) or sitting as unused and blank spaces. Change and gentrification, especially in a place like New York, are inevitable, but it always hurts a little more when something goofy and unique is replaced with another soulless corporate box of steel and glass.

I’m angry that the glass box that replaced the M&G Diner is still going unused. Read More

GIft Ideas 1 2013

(Sources: 1, 2, 3, 4, 5, 6)

With the gifting season in full swing (Happy Hanukkah to those who celebrate!), one of the most frustrating things I tend to encounter in shopping for gifts is finding things that stick to a certain budget. My team at work, for example, tends to stick to a $20 limit for its gift exchange, and it’s difficult to think of things that satisfy the following gift criteria that I have in my head:

  1. Relevancy
  2. Practicality/usefulness
  3. Unexpectedness (as in, it should satisfy the above two and also be a genuine surprise, if possible.)

So I’m going to share some of the things I really like and/or purchased and some of the things I think would make awesome presents for those who you want to provide something nice, but something useful. Read More

Fontana della Bollente, Acqui Terme, Alessandria.

Fontana della Bollente, Acqui Terme, Alessandria.

Nostalgia – it’s delicate, but potent. Teddy told me that in Greek, ‘nostalgia’ literally means ‘the pain from an old wound.’ It’s a twinge in your heart far more powerful than memory alone.

–Don Draper, “The Wheel,” Mad Men

It’s appropriate, I suppose, that I write this on the same day my madeleine mold tray arrived in the mail, if for the classic literature reference alone. But today isn’t one for cakes to be dipped into tea; no, it’s for listening to Nino Rota’s score for La Dolce Vita for the umpteenth time, and maybe drinking a nice glass of Barbera d’Asti with dinner. It’s about figuring out where in Stamford I can find the freshest eggs possible to make myself a plate of delicious carbornara and portioning out what is likely the last of the sage leaves from my balcony plant for some veal saltimbocca.

You see, our friend and innkeeper during our stay in Acqui Terme has formally announced that she and her husband are in the process of selling their B&B, and while I had a feeling that something like this was going to happen sooner rather than later, the finality of the news struck me with an overwhelming sadness that even threw me off-guard. We visited them just over five years ago on our honeymoon and spent an idyllic week there, walking around the northern Italian countryside, cooking little meals in their gorgeous kitchen, trespassing in their neighbors’ vineyards, and exploring the spa town that was a few kilometers down the hill from their property. I’ve written snippets about our trip over the years, but like most of our travels that have particularly resonated with me, I can never bring myself to write more than a few words at a time about how the trip affected me.

Forgotten Nebbiollo grapes.

Forgotten Nebbiollo grapes.

To be honest, I’ve struggled to understand this since-growing reticence of mine to write at length about these experiences, either here or even in my private journal; I mean, I’d assume I’d be just as quick to want to capture the words that described everything I’d seen and tasted and experienced in a place just as much as I whipped out my camera to photograph seemingly everything in sight while I was there. But I think there’s something to be said for not putting it to page, however private that page may be, because then perhaps once it’s released from the depths of both the heart and the mind, the urge, the yearning to revisit those feelings in person again could go away.

Or maybe I’m afraid of putting the experience into words lest they cause that experience to plummet from the profound into the trite. Isn’t that what can hurt about nostalgia the most—that our memories, no matter how fond we are of them, aren’t that special after all upon closer examination? Read More

Tortilla de patatas y finas hierbas/truita a patates amb les fines herbes

Tortilla de patatas y finas hierbas/truita a patates amb les fines herbes

I had high hopes for this tortilla, and while it was delicious and did a pretty good job of matching the idea of the final product that was in my head, there’s also much room for improvement. But that’s how cooking goes some days. The key is, of course, is to crack a few more eggs and try it again.

My initial vision was to make a Spanish-style tribute to one of the best omelettes I’ve ever had: the omelette aux fines herbes at Pastis.* It’s enormous and fluffy and comes with a side of frites, and paired with a good French 75 it’s my platonic ideal of brunch these days. While the dish as-is would be a wonderful dinner, I’m not one for making frites at home, much less on a weekday. Here’s where the Spanish inspiration came in: crumble in some high-quality potato chips (in our case, the house-made chips from Fairway) along with the herbs into the eggs, and cook it all as a tortilla, served with a big salad.

Pastis's omelette aux fines herbes with French Fries

Pastis’s omelette aux fines herbes with French Fries

Because really: if really tasty potato chips are good enough for both Feran Adrià and José Andrés to make the tortilla process a little faster, then they are good for all of us. While the resultant tortilla was tasty, it wasn’t perfectly cooked: the middle was a little runny while the exterior was just a touch too done. This didn’t bother me personally as I like runny eggs, but I’d really like to master the balance of exterior to interior doneness and make a tortilla that is as pretty as it is tasty one of these days. I’ve read that smaller pans are best, so I’ve placed a smaller nonstick on my birthday wishlist and hopefully in a few weeks I’ll be able to report on my success or lack thereof.

So let’s call this the “before” photo, and the “after” will come when I have less pan to work with and the same number of eggs. Pending that experiment, a recipe will soon follow.

Stay tuned!

*I wasn’t into eggs, much less an omelette, until a few years ago and therefore I have a very limited data set for reference. Feel free to instruct me on where to find better omelettes in the comments.

My blog-friend Kim recently mused on what makes a good cookbook, and for her it’s one that can be a big cookbook that’s not only chock full of recipes, but also of guidance. I’m inclined to agree, but I don’t necessarily need a “big” cookbook to do the job–just one that gets the importance of header notes and can provide direction on what level of heat to use during the cooking process. I think the absence of the latter is the single-most important reason why so many people I know like slow-cookers so much: they don’t have to worry that they’re going to mess something up by not heating the pan up enough or too much or cook it for too long or not long enough, and they don’t have to stand sentinel over a pan to gauge something like doneness. I can’t say that I love that uncertainty myself, but I’ve made peace with it over the years as I’ve practiced and asked M and others for advice and pored over the most helpful cookbooks.

Meat thermometers help, too.

So when I allowed myself to go off a months-long, self-imposed cookbook purchase ban a few weeks ago, I had it in my head that any substantial purchase had to fit the bill of being useful as well as inspiring. The two little cookbooks I bought in Spain technically count as recent purchases but were gotten as souvenirs rather than to be folded into a regular cookbook rotation–that is, until my Spanish improves–but the three larger books pictured above were acquired under more rigorous standards. Read More

Bucatini con pesto trapanese/Bucatini with Trapanese pesto

It was with very mixed emotions I said goodbye to Michael a few Saturdays ago—I was off to Pennsylvania for some early-birthday celebrations with my family, while he was getting ready to head to England for a near-week-long trip. This wasn’t the longest he’s ever been away, but it is the furthest, and not having him handy when I was cooking, even remotely, meant that I was really on my own when it came to meal planning that week. And unlike the last time he was away for a long stretch, I wouldn’t have nearly enough time as I have in the past to plan my meals; after all, there was a Clásico to watch, and a barbell to lift, and groceries to buy on Sunday once I returned home from the Stamford train station. Fortunately, I was wise enough to ask for Made in Sicily for my birthday from my family, so I had a quiet ride on the Keystone to flip through its sizable pages.

It’s a pretty exhaustive tome on all things Sicilian that’s heavy on the vegetable, pasta, and seafood dishes, and it made me wish a few times at least that my birthday was a little earlier on the calendar so I’d have more time to take advantage of the many delicious tomato dishes on display. Other recipes definitely intrigued me until I realized the called for bottarga or uni (i.e. sea urchin roe), two ingredients that aren’t exactly cheap here in the U.S., but perhaps if I’m feeling particularly adventurous (and flush with cash), there may come a time to treat myself if only to try it in the future. I settled on a recipe that I had seen before, but never made from this book: a pesto trapanese that was exactly what I wanted: a fresh sauce made thicker by the inclusion of almonds and more refreshing with a healthy addition of mint. It may not need the processing I put it through via the blender, but I prefer a blended  pesto over a very rustic one, and I loved how it coated every strand of the bucatini. Read More

After an eventful afternoon of traveling (involving the Metro-North, subway and Amtrak as well as an ill-fated cab ride that made me miss my desired train and entailed me screaming at the dispatch while I waited for the next one), we’re safely ensconced in Pennsylvania for the rest of the week.  As a result, posting will be very light until next week while we eat delicious food and hang out at Victory, but we at the Manhattan [food] Project wish you a happy, healthy and savory Thanksgiving!  Cin cin!

It’s been a bit of a crazy week with Michael being sick (hence his lack of presence here–he’ll be back next week, I promise!), but I still found some fun links to share with you this week:

  • I’m always on the lookout for creative ways to present data, and GOOD magazine’s Infographics seldom disappoint.  Earlier this week they did a chart on the top 10 and bottom 10 meat-consuming countries in the world, and the way that they quantify the data is, to say the least, creative.  (from Serious Eats)
  • Hosting a football party this weekend?  Here are some great, classic recipes that keep your guests full and happy (unless there’s some B.S. play) (from dinnercraft)
  • The battle of chicken eggs versus duck eggs–I have to say that I’m intrigued.. (from Saveur)
  • Siamese fruit! Must more be said?  (from Slashfood)

And with that, I bid you adieu until next week.  Are you planning any special meals for the weekend?  Tell me all about it in the comments!

My Google reader is chock full of great food blogs (amongst others), and as I’ve mentioned in the past, I turn to them often for meal inspiration.  So every once in a while I’ll share with you some of the recent posts, articles and the like that are making me very, very hungry:

  • Mark Bittman’s pasta e fagioli con le cozze, or pasta with beans and mussels, sounds SO delicious.  He’s one of my favorite resources for slap-dash meal ideas, and I cannot wait to try this out soon.
  • Cheese or font? This has been making the rounds today, and it’s a delightful distraction.  It also combines two of my very favorite things–typography and cheese.
  • While I wait for Michael’s take on our own adventures in grilled whole fish, amuse yourself with The Wednesday Chef’s tale of grilled orata…
  • This brings me back to where we spent our honeymoon (because it’s where we stayed), and the bread recipe looks utterly heavenly.
  • I’m not much of a stew girl by nature (lamb stew is one of the few exceptions) but this concoction by the Kitchen Witch looks particularly intriguing–and I love the idea of dinner by committee.

Have you seen anything particularly delicious, interesting or amusing?  Feel free to let loose in the comments.

Cacio e pepe, Sicilian-style

Cacio e pepe, Sicilian-style

There are few things that delight me more than the unexpected dinner party among close friends (though planned dinner parties come close), so when L told me while shopping that her husband wouldn’t be finished his round of golf until 8:30, I knew a dinner invitation was in order.  It’s become a tradition of sorts–when she finds herself on her own for dinner, whether during the week or on the weekend, we usually urge her to come over to our place as we tend to make too much food anyway.  For this meal, we made more than enough to feed six; fortunately for us, that meant we’d have leftovers for at least three days.

The menu that night was simple:  breaded veal cutlets as an appetizer, and cacio e pepe along with sauteed leeks and fennel for the main course, all inspired (at least in part) by an article I read a few months ago in the Times that extolled the delights of Roman trattorias and the simple pastas that are part of the experience.  Never one to pass up a chance to combine pasta and cheese together, I set off to Romeo’s to get what I needed. The traditional dish calls for pecorino romano, but all Romeo had was pecorino siciliano–but it was riddled with whole black peppercorns.  Perfetto.  Having bought a half-pound of that, two boxes of pasta (because we were hungry), along with some veal cutlets, fennel and leeks, it was time to start cooking.

Veal breading station

Veal breading station

Michael was in charge of the veal, and he saw it as a way to atone for some less-than-stellar (in his mind, anyway) veal cutlets we’ve had in the past.  In the interest of trying something new, I suggested using some rosemary along with panko breadcrumbs instead of regular old Italian-style ones, with the thought that they would pair more effectively with the veal.  Using panko also mitigates guilt in using store-bought crumbs at all, given how difficult it is to make them on your own.  Don’t believe me?  Look for the episode of Good Eats where Alton Brown attempts to make them in his kitchen.  Bottom line:  if he suggests buying them from the store, you know that it’s not worth the time and aggravation to do it yourself.  If you’re hoping to save some money, also make a point of buying in bulk–I bought a big bag at Whole Foods for much less than buying a box at a normal grocery store.

This ended up being the perfect way to have a little meat in an otherwise grain, cheese and veggie-heavy meal, and when sprinkled with a little lemon juice, these cutlets seem to sing in our mouths.

The pasta, fortunately, could not be more simple to do–this is a great dish to get your kids in the kitchen, and it’s also a wonderful dish to entertain with thanks to its short ingredient list and even shorter instructions.  Follow me after the jump to find my take on this classic, as well as see Michael’s finished cutlets: Read More

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