Archives for 2009

Hazelnut Chocolate Spread

October 29, 2009 By

As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.

Ingredients:

  • 2 cups raw hazelnuts
  • 1 cup confectioners’ sugar
  • ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
  • 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
  • ½ tsp vanilla
  • 1/8 tsp salt

Directions:

Heat the oven to 400 degrees.  Spread the hazelnuts evenly over a cookie sheet;  roast until they become aromatic, 8-10 minutes.  Transfer the nuts to a damp towel; rub to remove the skins.  Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.

Add the sugar, cocoa, oil, vanilla and salt to the food processor;  process until blended to the consistency of creamy peanut butter, about 1 minute.  If it is too dry, process in a little extra hazelnut oil.  Remove to a container;  cover. Refrigerate until needed.  Let come to room temperature before using.  It will keep for at least a week.

Makes: 1 ½ cups

Source: Chicago Tribune

Filed Under: Chocolate, Desserts, Italian, Sides Tagged With: , ,

Meatloaf 101

October 28, 2009 By
Meatloaf 101

Meatloaf 101

I’ve used this meatloaf recipe by Martha Stewart for many years and always have great results.  Don’t omit the carrots!

Ingredients

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Serves 8 to 10

From The Martha Stewart Show, July/August 2000

Filed Under: American, Beef, Entrees Tagged With: , ,

Thai Food Craving? Twitter to the Rescue!

October 26, 2009 By

Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup.  We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.

I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe.  Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes.  How great is that!?  If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.

I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success.  Here is Robyn’s recipe along with a photo of my results:

TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)

Tom Ka Gai

Tom Ka Gai

Ingredients:

  • 6 cups chicken stock
  • 10 kaffir lime leaves, very thinly sliced
  • 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk.  You will need 2 stalks)
  • 4 slices galangal
  • 8 Tbsp fish sauce
  • 4 Tbsp fresh lime juice
  • 3/4 pound chicken breast, thinly sliced or cubed
  • 2 –  15 ounce cans coconut milk
  • Cooked jasmine rice (about 1/3 cup per person)

Garnishes:

  • Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
  • Cilantro leaves for garnish

Directions:

  1. In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice.  Bring to a boil.  Add the chicken breast pieces and coconut milk.  Lower the heat and simmer for 5 minutes.  You may simmer longer if you wish for a stronger infusion.
  2. Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired.  Ladle the soup over the rice.  Garnish each bowl with chilies and cilantro.

Makes 6 – 8 servings

Filed Under: Chicken, Entrees, Other Neat Things, Soups, Thai Tagged With: , , , ,

2008 Kim Crawford Marlborough Sauvignon Blanc

October 25, 2009 By
2008 Kim Crawford Marlborough Sauvignon Blanc

2008 Kim Crawford Marlborough Sauvignon Blanc

I’ve purchased this Kim Crawford wine several times for casual dinners where I didn’t want to spend a ton of money but still wanted to enjoy a decent glass of wine. I wasn’t disappointed again last night when I uncorked, um, unscrewed, another bottle.

We paired this bottle with Thai food and found that it cut through the heat of the dishes well.  I typically buy Rieslings to pair with spicy food, but this Sauvignon Blanc stood up to the heat and provided a refreshing pale green mouthful of grassy lime.  I agree with the following review:

“Fragrant and complex, with a refreshing burst of lime, guava, grapefruit and grass flavors,” wrote Wine Spectator, awarding it 91 points. “Wet stone, passion fruit and oyster shell accents add interest, with bright acidity highlighting the vivid finish. Another outstanding Sauvignon from a perennial success. Drink now.”

For about $14 a bottle, this is a solid buy.  Pairs well with spicy foods, would be great with a light fish or with chicken, and can be found at most wine stores across the country.

Pairings: Fish, seafood, especially seared scallops

Style: White Wine

Grape Type(s): Sauvignon Blanc

Region: Marlborough, New Zealand

Price: $14

Filed Under: New Zealand, Sauvignon Blanc, White Wine, Wine Reviews Tagged With: , , , ,

Press-In Shortbread Pie Crust (Martha Stewart Living November 2009)

October 24, 2009 By

Saw this simple recipe in the November 2009 issue of Living and thought it’d be perfect for Thanksgiving and holiday pies, like my maple syrup pie.

Ingredients:

  • 2 ounces (4 tbs) butter, softened
  • 3 tbs sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp salt

Directions:

  1. Stir together butter and sugar in a medium bowl.  Stir in yolk.  Add flour and salt, and stir until mixture is dry and crumbly.  Press dough into bottom and up the sides of a 9-inch pie dish.  Freeze until firm, about 20 minutes.  Meanwhile, preheat oven to 375 degrees.
  2. Bake, rotating halfway through, just until crust turns golden, 20-22 minutes.  Let cool in dish on a wire rack.
  3. Fill with chosen filling.
Filed Under: Desserts Tagged With: , , , , ,

5-Minute Chocolate & Peanut Butter Sandwiches

October 24, 2009 By

Chocolate craving getting the better of you? Try these fast and simple treats!

Ingredients:

  • 48 Ritz Crackers
  • 1 cup chocolate chips, milk or dark
  • 1/2 cup peanut butter chips
  • 1/2 cup (approximately), creamy peanut butter

Directions:

  1. Spread peanut butter on a cracker and top with another cracker, making 24 ‘sandwiches’.
  2. Melt chocolate and peanut butter chips in a medium bowl placed over a pot of simmering water on medium-low heat.
  3. Dip filled crackers in the chocolate mixture, turning to coat thoroughly. Place coated sandwiches on wax paper and let stand until coating is firm.
  4. Store in an airtight container for up to 1 week.

Makes 24 sandwiches.

Filed Under: Chocolate, Desserts Tagged With: , , , ,

Easy, Sure-to-Roll Pie Crust

October 22, 2009 By

This recipe is ‘simple-as-pie’.  While it’s tender and flaky, it’s not difficult to roll out.

Ingredients:

  • 1 cup butter (2 sticks), chilled & cut into tablespoon-size pieces
  • 1/3 cup water, chilled
  • 3 tbs sugar
  • 3 cups flour

Directions:


  1. Combine the sugar and the flour in the bowl of an electric mixer fitted with the paddle attachment.  Add the chilled butter pieces, a few pieces at a time, to the flour and sugar.

    Pie Crust Butter

    Pie Crust Butter

  2. With the mixer on low speed , add the cold water.  When the dough starts to clump, stop the mixer.  Do not wait for the dough to form a ball.

    Pie Crust Desired Consistency

    Pie Crust Desired Consistency

  3. Lightly gather and knead the dough in the bowl until it forms a ball. Divide dough into two parts (if using this recipe for a double-crust pie, make one part slightly larger than the other to allow for the top crust).  Flatten each part into a disk, and refrigerate for at least 30 minutes.  Remove dough from refrigerator about 5 minutes before rolling.

    Pie Crust Form in a Disk

    Pie Crust Form in a Disk

Filed Under: Desserts Tagged With: ,

Bali by the Sea – Pleasant Hawaiian Grub

October 21, 2009 By
Bali by the Sea

Bali by the Sea

Located at the Hilton Hawaiian Village, Bali by the Sea is an inviting, warm space.  First, definitely try to secure a table right off the ocean on the wall of open floor-to-ceiling windows.  Sitting and dining at one of these tables provides a unique dining experience in true Aloha spirit.

The menu isn’t unpredictable, but offers quality ingredients and well-designed dishes.  The poki appetizer features the freshest tuna available.  The cucumber salad with moi is another outstanding starter.  The duo of fish for an entrée is stellar.  The tempura ahi might be the most memorable dish at this restaurant.

The wine list is very extensive and features a wide selection of both California and European wines.  Diners will find some very well-priced options and also some famous cult wines to enjoy.

Filed Under: Restaurant Reviews Tagged With: , , ,

Finest Steaks in New York City? Absolutely at Keens

October 20, 2009 By
Keens Steakhouse

Keens Steakhouse

Keens Steakhouse, dating back to 1885, is an icon in the New York restaurant scene and a premier steakhouse.  Whether for lunch or dinner, there’s not a bad meal to be had at Keens.  The staff, from initial greeter to hostess to waiters, is top notch.

As soon as diners walk through the doors, they are hit with the most amazing steak aroma.  The menu is predictable steakhouse, and solid.  It features various cuts of dry-aged beef, the legendary mutton chop and various options for non-meat eaters.  During a last visit, the steak was of superior quality and was grilled to perfection.   The appetizers and sides are straight-forward and perfect.  The sliced tomatoes and onions and the lettuce wedge with blue cheese dressing are great starters.  The creamed spinach and the sautéed wild mushrooms are favorites.

Decor is neat, in an old-world steakhouse sort of way. Not trendy – in a good way.  The ceiling is covered with antique clay pipes that patrons early on had to leave at the restaurant to prevent the pipes from breaking during their voyage on horseback.  Can’t get any more authentic than this place.

Filed Under: Restaurant Reviews Tagged With: , , ,

St Supery Wine TweetUp Fun at Gary’s Wine

October 15, 2009 By
St Supery Wines

St Supery Wines

Last night, I had the pleasure of attending the second stop of the St Supery East Coast Tweet Up Tour at Gary’s Wine in Wayne, NJ.  The event provided wine enthusiasts the opportunity to sample St Supery’s line of popular wines and to meet Social Media Guru, Rick Bakas.

The venue for the event, the mega wine store, Gary’s Wine, is grand in every way.  Gary’s motto “We’re not just a wine store, we are a Wine Destination!” is understood immediately upon entering the spacious facility.  The layout is uber easy to navigate with wines arranged by region and varietal.  There’s a superb food market with specialty groceries, a fabulous selection of fine cheeses and some prepared food items ideal for an impromptu gourmet feast.  Gary’s features a wonderful tasting area for events just like the St Supery Tweet Up and also offers a climate-controlled wine room that houses very special wines and a gorgeous tasting table.

Gary's WIne

Gary's WIne

The well-attended event was warmly hosted by Gary himself, his team and Rick Bakas, the Director of Social Media for St Supery winery.  Rick was generous with his interesting information about Napa Valley, the winery and this year’s crush. Upon arriving, we were immediately made to feel welcomed.  Gary is a gracious host and takes pride in his beautiful store.  We first tasted the St Supery Oak-Free Chardonnay.  The wine was mouthwatering with vibrant yeasty qualities and green apple and pear flavor.  Although the name suggests no oak, there were still hints of it that were pleasant and not overpowering.  The second wine we tasted was the white Meritage – Virtu, which is a blend of Sauvignon Blanc and Semillon. This wine offered a juicy mouthful of peach with an enjoyable mineral finish.  I’m looking forward to tasting this wine with grilled scallops.  Last on the list for this tasting was the widely popular Cabernet Sauvignon with its dark cherry nose, well-balanced tannins and long finish.  This wine screams for a grilled steak.

For those of you in the New York area, Rick Bakas and the fine folks at St Supery are making two additional stops.  Tonight, 10/15, the Tweet Up stops at Harry’s Cafe & Steakhouse in the financial district and tomorrow night, 10/16, the event is at the Roger Smith Hotel.  Not in New York?  The tour continues and information on additional stops can be found here.

Filed Under: Other Neat Things, Wine Reviews Tagged With: , , , , , , , , ,
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