Out & About: Yankees Game

Last night R, Whitney (littlest sis) and I went to the Yankees vs Royals game at Yankee Stadium. I've heard raves about the new stadium (wider hallways! no bathroom waits! food galore!). Instead of hitting up all the vendor stands I went for the ball park favorite, a Hebrew National hot dog with "the works" (sauerkraut, mustard etc). I almost didn't follow through with my order after being ASSAULTED by the calorie count...seriously?! at a baseball game?! Apparently this is part of Mayor Bloomberg's health initiative which is interesting considering this and this.....salting his saltines?

The hot dog was pretty standard, tasty but nowhere near as good as the Monster Dogs at Fenway and ranked a bit below the bison braut at Coors. Regardless of ranking, you can't beat a good old fashioned hot dog and a baseball game.

Side note: when I was perusing the Yankee Stadium website for the names of vendors I didn't go to (Carls, Brother Jimmys, Lobels), I found a page listing Chef Appearances. Apparently Top hot Chef Sam Talbot was there, although I'm a bit confused about where exactly he was supposed to be?

Lemon Fennel Pork Tenderloin with Mashed Sweet Potatoes

This past weekend Trevor's parents came to visit. We had some great meals out in Austin (Iron Works BBQ, Gospel Brunch at Stubbs) and they treated us to a few big bags of groceries from our favorite Central Market. Food shopping is a real treat when someone else is treating!

I had two pork tenderloins, two bulbs of fennel, and four sweet potatoes that I wanted to use for dinner last night (and tonight). I loosely followed this recipe, making the following adjustments. I made a marinade for the pork in my food processor: 4 cloves garlic, juice 1/2 lemon, 1/4 cup olive oil, 1 tbsp fennel seeds, some fresh sage and rosemary from the garden (more on that later), and a healthy amount of S&P.

While the tenderloins were marinating in the fridge I washed and baked my sweet potatoes. After about an hour in the oven I quartered and peeled the potatoes and mashed them with some milk and butter. I put the potatoes in an ovenproof lidded dish and set them aside.

I sliced the fennel and placed it on an oiled baking sheet to roast for about 25 minutes. When the fennel looked nicely caramelized I started on the pork. I removed one tenderloin (I'm saving the 2nd one for tonight) from the marinade and browned it on the stove in a skillet for approximately 10 minutes, and then put the tenderloin on the baking sheet in the oven (alongside the fennel) to finish off. I also threw the sweet potatoes back in the oven to warm them up.

I made a quick pan sauce, deglazing the skillet I had cooked the pork in with some white wine, chicken stock, and lemon juice. I added in a big pat of butter, and dinner was served!

My mashed potatoes were a little lumpy, but all in all I thought this dinner came together quite nicely! If the mosquitoes ever go away, I would love to try a version of this dinner on the grill.

Fennel, Tomato, Basil Pesto

This was a quick and easy dinner for a tired-much-in-need-of-comfort-food Sarah.

Ingredients

• 1/2 bulb Fennel, thinly sliced
• 2 Vine Tomatoes, chopped
• Juice leftover from can of whole tomatoes
• 1/4 Red Onion, thinly sliced
• Small Handful Kalamata Olives, pitted & chopped
• 2 Cloves Garlic, finely chopped
• 1-2 tsp Italian Seasonings
• 1 bunch Fresh Basil
• Palmful of Parmesan
• Fresh Mozzerella, cubed
• Pasta

I sauteed the tomatoes, fennel, tomato juice, onion, kalamata olives, garlic and italian seasoning for 15 mins or so until the liquid had reduced. Then I tossed the sauce into my food processor with 1 bunch of basil and a palmful of Parmesan. I slowly blended in olive oil until it had the consistency of pesto then added S&P.

I tossed the pesto and mozzarella into the pasta, I chose shell shaped to catch the ingredients, and served. Tasty tasty, simple simple. Next time, I would chop the basil and toss in at the end, it got a little lost in my "pesto."

Pestos are a great way to use up any hodgepodge ingredients you have in your fridge/pantry (capers, onions, olives, tomatoes, artichoke hearts) because they can really be made up of anything!

Ginger-Chili Shrimp, Grilled Tomatoes and Celery Root Puree

When I have the opportunity I like to challenge myself with new ingredients and last week while perusing the produce section I came across this....

This.......is celery root. It might be one of the ugliest foods I've seen, a white version of the Mucinex mucus mascot. Despite it's middle earthy appearance, once peeled, it's very similar in looks and texture to any other root vegetable. I was also pleasantly surprised how, when raw, it smells (doesn't taste) so much like celery! I chose to make a celery root puree, which became the base for my Ginger-Chile Shrimp and Grilled Tomatoes over Celery Root Puree. Because the celery root puree has a creamy texture and flavor, I needed a protein that really popped. In perusing the internet for ideas, a Food&Wine recipe for Ginger-Chile Sea Bass with Grilled Tomatoes caught my eye. However, when I got to the store I realized 1 piece of seabass is almost $13 (before cooked!!!) so I opted for shrimp.

Celery Root Puree

• 1 Baking Potato, peeled and cubed 1/2"
• 1 Celery Root, peeled and cubed 1/2"
• 1 cup Heavy Cream
• 1 cup 2% reduced fat Milk
• 1 tbs Butter
• 1 Garlic Clove, cracked
• 1/4-1/2 tsp Cayenne
• S&P

Shrimp

• 1 lb or so Shrimp- peeled & deveined, tails left on.
• 1-2 tbs fresh Ginger, minced
• 1 Serrano Chile Pepper, seeded and minced
• 1 tsp Tumeric (optional)
• 1/2 tsp Chili Powder (optional)
• 1-2 tbs Olive Oil

Grilled Tomatoes

• 1 firm Tomato, thickly sliced
• S&P

Celery root puree is really easy, same idea as mashed potatoes BUT it can be made ahead. Combine the milk, cream, cracked garlic, potato and celery root into a pot. Don't worry if it looks like there isn't enough liquid, you only need enough to cover the veggies. Bring this mix to a boil, then reduce to a simmer and cook uncovered for 40 minutes. Once the veggies are tender, drain, reserving the cooking liquid. In batches, puree the potato and celery root until smooth. Add in reserved cooking liquid, as needed, until you reach the texture of a puree. Then add salt, pepper, butter and cayenne (to taste).

Next I combined the minced ginger and serrano chile and mashed into a paste (it helps to add a bit of kosher salt). I added the tumeric, chili powder and 1-2 tbs olive oil. I tossed the shrimp and refrigerated for apx 2 hrs until we were ready to eat (30 mins would be fine).

When we were ready to eat I reheated the celery root puree over low heat and preheated my grill pan over medium high heat. I sliced the tomatoes, drained on paper towels, and sprinkled with S&P. I grilled the tomatoes for 4 minutes per side, and the shrimp for 2-3 minutes per side. When the shrimp were done I tossed with chopped scallions and plated over the celery root puree and tomatoes.

I LOVED this dinner...R said he wouldn't have changed a thing! The spicy shrimp, tart and sweet tomatoes and creamy puree was a great flavor combination. My only addition would be an appetizer, as this meal was a little dainty when compared to usual Sunday meals (Chinese food extravaganza) Luckily, we were prepared for dessert (see below). I would definitely make this to entertain friends as it required little cook time.

While I don't have key technique takeaways, I did have a few ingredient takeaways. First, I need a sharper knife to cut safely through the celery root because it is has a very solid core. My dull knife left me at risk for the blade flying off the handle, or giving myself serious carpal tunnel. Second, when working with serranos- use your hands as little as possible. I tossed and plated the shrimp with my hands (mistake), leaving burning chile residue on my fingers...and then this morning my fingertips were yellow...gross!

For dessert I combined 2 sliced peaches, 1 container blueberries, 3 packets Splenda, 1-2 tbs honey, juice of 1/2 lemon and let marinate for 30 or so minutes. I reconstituted golden raisins in a bit of grapefruit juice (any juice would be fine) and added to the fruit mix. Once marinated, I added 1 tbs of cornstarch, 1 egg yolk and 1 egg. I added cornstarch and egg because last time I made this dessert it was soupy and difficult to eat. I spooned the fruit mix into ramekins and topped with a combination of oats, brown sugar and butter. I cooked for 30 minutes in a 275 degree oven...dessert served!

"Breakfast" for Dinner- White Bean, Crab and Sausage Hash

This recipe came out of having to get rid of the crab and sausage from my first Giants game appetizer extravaganza. I decided to make a hash of beans, tomatoes, mirepoix (carrots, onions, celery), garlic and spices. In the spirit of "breakfast for dinner" I topped the hash with a poached egg and served with a side of Parmesan Roasted Potatoes.

White Bean, Crab and Sausage Hash

• 1/2 can Chunk Crab Meat, broken up with a fork
• 1 1/2 Chicken Sausages, precooked, thinly sliced
• 1 Celery Stalk, finely chopped
• 1/4 Onion, finely chopped
• 1 Carrot Stick, finely chopped
• 3 Cloves Garlic, minced
• 1 can White Beans
• 1 can Whole Peeled Tomatoes
• 1/2 tsp Fennel Seed, ground or finely chopped
• 1 tbs Italian Seasoning
• 1/2-1 tbs Cumin
• 1 Scallion, chopped (optional)
• Parsley, chopped (optional)
• 1 Bay Leaf (optional)
• 1 cup(ish) Beef Stock (any stock will do)

Parmesan Roasted Potatoes

• 1 packaged Baby Potatoes
• 1/2 cup grated Parmesan
• S&P
• Olive Oil

2 Eggs (1 per guest) + white vinegar for poaching

I started out by preheating my oven to 425 degrees. I mixed the quartered potatoes with salt, pepper, olive oil and Parmesan, placed on a cookie sheet (with foil) and cooked for 25-30 minutes. When I cook these potatoes I use tin foil because they make a bit of a mess and stick to the cookie sheet. You also don't need to flip these potatoes half way through because they stick to the tin foil and it's pointless to try! Once they are done cooking (patiently) loosen them from the foil with a spatula.

While the potatoes cooked I sliced the sausage thinly (as thin as you can get it), and cooked over medium-high heat until crispy and browned. I removed from the pan with a slotted spoon to drain on paper towels, reserving the sausage grease in the pan to infuse the hash with flavor. I lowered the heat a bit, added more olive oil, garlic and the mirepoix. This sauteed for 3-4 minutes until the onions were translucent. Next I added the white beans, tomatoes (drained and chopped), dried spices (to taste), bay leaf and stock until it covered the beans by about 1 inch. Bring the mixture up to a boil, reduce to a simmer and cook (uncovered) for 15-20 minutes until the liquid reduces by about 1/2.

At this point I poached the eggs. While the eggs poached I added the crab and sausage back into the bean mixture, heated through and added the parsley and scallions (for color and texture).

The simple combination of the beans, tomatoes, sweet crab and chicken sausage made a great, not overly salty, hash. I accidentally overcooked my eggs, but I found I preferred a hard yolk as a runny yolk wasn't needed to create a sauce for the hash.

Macaroni and Mmmmmm

(The Mac n' Cheese before going into the oven: dotted with butter and bound to be delicious!)

The past two days have been quite chilly and rainy in Austin. The temperature indoors is 68 degrees without any air conditioning! I'm thrilled to be wearing a sweater, and even more thrilled to be able to cook the kind of food I like best: gooey, cheesy, comfort-food casseroles. Last night I made baked rigatoni with a cheddar Gruyere cheese sauce, topped with grated Parmigiano Reggiano, breadcrumbs and fresh thyme. I think this was the best Mac n' Cheese I've ever had. I followed this recipe making the following adjustments: I used 1/2 a cup of Half and Half vs. one cup of cream, and a little less than two cups of whole milk. I didn't add any Parmigiano Reggiano or Pecorino Romano to the cheese sauce. I sprinkled about 1/3 cup of Parmigiano Reggiano on top of my casserole. I also baked this in a casserole dish vs. the cast iron skillet. We downsized our skillet and it is too small for 1 lb of pasta!

Even with the omission of some cream and cheese, this Mac n' Cheese came out over-the-top decadent and delicious delicious. Trevor loved it. If you're craving comfort food you have to try this recipe. Don't omit the thyme- it gives the dish a more well-rounded "adult" flavor profile.

Rice Bowl

I had a bunch of leftover ingredients from my Crossing the Bridge Noodle so I decided to make a quick and easy rice bowl dinner. This meal was was a great combination of flavors and textures and left me feeling satisfied but not overly full.

Ingredients

• 1 pork chop, thinly sliced and marinated in Citrus Ponzu (teriyaki, soy etc would work)
• Fresh Cilantro, finely chopped (optional)
• Mix of Shitaake, Cremini and Enoki Mushrooms
• Parsley, finely chopped (optional)
• Dried Seaweed, broken up
• Baby Bok Choy
• Scallions
• Sake Tarako Furikake (prepared shredded salmon and cod row)- could also used toasted Sesame seeds for crunch
• White Rice
• Fresh Ginger

I started out by cooking my rice per the packet directions, but added apx 1 tbs of minced fresh ginger. While the rice cooked I prepped my mix ins. I sauteed the mushrooms in olive oil, tossed with parsley and set aside. I cooked the marinated pork slices over medium heat until cooked through (3-4 minutes), mixed with cilantro and set aside. I quartered the bok choy and cooked over high-high heat for a apx 6-8 minutes so they had a nice char.

Once the rice was completed, I laid out the ingredients so R & I could assemble the ingredients in our bowls. I topped mine with a sprinkle of Sake Tarako Furikake. I purchased this ingredient a the Japanese Culinary Center- it is a mix of dried salmon and cod row, sesame seeds, salt, and bonito. It is typically served on rice or with noodles to make an easy, flavorful dinner.

The ginger enhanced both the flavor and the color of the rice. I slightly undercooked the bok choy, next time I would core it, but the blacked leaves were crispy and salty, like mother nature's potato chips! This dinner was SO easy, and I will definitely make it again. I served alongside frozen shrimp shumai.

Fall in Texas

I've experienced Fall in New England, Illinois, Michigan, Paris, France and upstate New York. The weather cools down and the leaves turn and fall off the trees. It is probably my favorite time of year. Technically it is Fall here in Texas, but with temperatures in the high 80's and gardens in full bloom it feels a lot more like Spring to me!

(Top and Bottom: flower beds in front of our house!)

We spent the weekend working on a few landscaping projects (though we did take a little time-out to go down and watch the Texas vs. Texas Tech football game). Sunday morning we woke up and had jalapeno & scrambled egg breakfast burritos and worked in the yard until 5 or so. Trevor fired up the grill and we grilled a rack of ribs we had defrosted. I made a quick cole slaw and par-boiled some redskin potatoes to throw on the grill when the ribs were done cooking.

These ribs were cooked just right: moist, tender, and absolutely delicious. This was the perfect way to cap off a wonderful "Fall" weekend! Sarah- I hope you had a great birthday weekend!

Puff Pastry with Chicken Sausage, Aged Provolone and Italian Peppers

My third and final appetizer to follow behind the Crab Cakes with Sliced Kosher Pickles and Cilantro Chili Aioli and Fried Shrimp Scallion Basil Wraps was a Puff Pastry with Chicken Sausage, Aged Provolone and Italian Peppers.

A while back I attempted to make pear and brie puff pastry bites for a party. While I had the right idea, the dough quadrupled in size when cooked, overwhelming the other ingredients. This time I decreased the amount of dough, hoping it would improve the dish visually and balance the ingredients.

Ingredients

• Chicken Sausage (pre-cooked), sliced
• Italian Pepper, sliced
• Aged Provolone, sliced (parmesan or regular provolone would also work)
• 1 tube Croissants
• Italian Seasonings, dried

I sprinkled the peppers with Italian seasoning and flash grilled (3-4 mins) over high-high heat to develop the flavor, then drained on paper towels. I unrolled the croissants, separating out the individual triangles. I sliced each triangle in half- two wraps for each piece of dough. I layered the pepper, sausage slice and cheese then wrapped the dough until it was sealed, trimming off any excess. I repeated the process until all of my wraps were done, then refrigerated until our guests arrived.

I cooked the pastries according to the packaged directions, 10-11 minutes in a 375 degree oven, or until browned. I had the flavors right in this dish, but next time I might serve with a spicy marinara (per Lauren's suggestion) and top the pastry with a sprinkle of kosher salt or Parmesan cheese. I would also use even less dough, as you can see from the picture it still managed to overwhelm the stuffing. All in all- very tasty!

Fried Shrimp, Scallion, Basil Wraps with Hoisin

As I mentioned in my previous post, I was given the opportunity to test out new appetizers for the first Giants game of the season. My first appetizer was a Mini Crab Cake, Sliced Kosher Pickle with Cilantro Chili Aioli. My second appetizer was inspired by my Friday night dinner at the Peking Duck House on Mott Street. I adapted the traditional duck wrap, incorporating shrimp and basil.

Ingredients

• Shrimp, deveined, tails left on- marinated in minced ginger and citrus ponzu
• Scallions (green and white parts), sliced into one inch pieces
• Fresh Basil Leaves, left whole
• Mini Corn Tortillas
• Hoisin Sauce

I prepped the shrimp and marinated in minced ginger and citrus ponzu, leftover from my Crossing the Bridge Noodles. I cut off the top and bottom of the tortillas, leaving a center strip wide enough so the shrimp tail would stick out of the wrap like a handle. Once the shrimp had marinated for 20 or so minutes I assembled my wraps.

I microwaved the tortillas for 20 seconds in the microwave to soften them, then stacked 1 whole basil leave, followed by scallions. Then I stretched the shrimp so it lay straight and the tail stuck out the end. I wrapped the tortilla tightly and secured with a tooth pick. I finished the remainder of the wraps while vegetable oil heated up in my skillet over medium high heat. I use vegetable oil because it helps give food that nice brown crust. The oil also helps to seal the wraps shut- similarly to when I cook burritos. Shrimp only need 2-3 minutes to cook, which over medium-high heat was enough time to brown the tortilla.

Once the oil was hot, I dropped the wraps in the pan, cooking on each side (1-2 mins) until the tortillas were browned and the shrimp pink, then drained on paper towels. I served with a bowl of hoisin.

The combination of the basil, scallion and shrimp with the crispy tortilla was a delightful bite. The great thing is that you could assemble these about an hour before the party and throw in the pan right when your guests walk in the door. They require such a short cook time they would barely take you away from your guests.

Mini Crab Cakes, Sliced Kosher Pickles with Cilantro Chili Aioli

To celebrate the first Giants game of the season, a very generous and hungry R gave me his credit card and told me to go crazy.....hallelujah!

It was a great opportunity to test our a few new appetizers and to improve upon dishes I'd already made. The first appetizer was inspired by a recent trip to Virginia Beach. I was in Virginia Beach for the half-marathon and did a ton of research about the local food scene, which is.....interesting. The main attraction in Virginia Beach is 3+ mile long boardwalk and beach. On weekends it is crammed with people of all shapes and sizes, but weekdays it resembles an abandoned movie set, complete with bars with blackened windows, empty carnivals and waffle restaurants on every block (slightly creepy). Anyways, the food scene is kind of barren. But luckily on our last night we went to One Fish, Two Fish, which made up for all of the bad fried food we'd had so far.

Our appetizer was Cajun Fried Virginia Oysters, Sliced Kosher Pickles with a Thai Chili Aioli. The oysters were fried in a subtle smooth batter and served on a pickle slice over aioli. This was a really interesting and delicious combination. For my version I substitute oysters with mini crab cakes.

Crab Cakes

• 1/2 Tin Lump Crab Meat
• Mayonnaise
• Bread Crumbs
• Old Bay Seasoning
• Red Onions
• Squeeze of Lemon
• 1 tsp Cumin
• S&P

Aioli

• Mayonnaise
• Dash Chili Oil
• Lime
• Cilantro, minced
• Dash Champagne Vinegar
• Salt

I packed the crab cakes into tablespoon sized balls and heated up a decent amount of vegetable oil in a saute pan. I fried the crab cakes for apx 2 mins per side or until browned. Don't mess when them once you put them in the pan- they are done when they move around easily.

I topped the crab cakes with a spread of aoili and a slice of pickle.

This was a really yum appetizer- the aioli brought all the flavors together perfectly. The other bonus of this dish is you can make all the elements ahead and assemble before your guests arrive.

I'm still uploading pics from the next few apps- more to come!

Skillet Vegetable Pie and Spice Fried Chicken

The other day a very astute commenter remarked that while Sarah and I may have learned a lot from our father we also must have learned a few things from our grandmother. Well readers, this is true! We were fortunate to be able to spend a lot of time with our grandparents when we were younger. Our Grandma H is the ultimate hostess, whether it's feeding a crowd with a 6 foot sub in the motorhome, catering an Auntie's wedding, or cooking dinner for her whole family.

Grandma H loves to put cheese in things, which was highly offensive back in our dieting college days. Now that our standards have relaxed (and our eating habits have gotten much healthier!), I really do prefer a vegetable gratin with a bit of cheese to a bowl of steamed vegetables. Last night's Vegetable Pie was inspired by Grandma H.

Skillet Vegetable Pie:

I started by thinly slicing 3 medium sized potatoes, two zucchini, one small yellow onion, and one red bell pepper. I salted the zucchini slices and let them sit until they had released a fair amount of their liquid, then rinsed and patted them dry. I buttered up our 10 in. cast iron skillet and started layering my casserole: potatoes, onion, red pepper, zucchini, fresh basil leaves, 4 oz. goat cheese, and a final layer of potato. I drizzled the whole thing with olive oil, seasoned with S&P, and set to bake in a 375 oven for approximately 45 minutes.

Spice Fried Chicken:

Trevor really dislikes boneless, skinless chicken breasts. A little breading and pan-frying always changes his mind!

4 boneless, skinless chicken breasts, trimmed, rinsed & patted dry

3/4 cup flour

1 egg, beaten

3/4 cup plain breadcrumbs seasoned with 1 tbsp paprika & 1 tbsp cayenne (use whatever seasoning/spices you like!)

Cover a medium sized cutting board with saran wrap. Place breasts (I did 2 at a time) on top of board, then cover with another piece of saran wrap. Take a heavy pan or skillet and pound the chicken breasts until they become slightly flattened. This tenderizes the breasts and makes cooking easier and more consistent.

Season flattened chicken well with S&P, then dip in the flour until coated. Shake off excess flour and dip chicken in egg, shake off excess egg and dip chicken in spiced breadcrumbs. Make sure chicken is coated with breadcrumb mixture, then place in a hot skillet with about 1/4 in. vegetable oil (or oil of your choice). Cook apx. 3 minutes per side, and set aside. Continue frying chicken- be sure not to crowd the pan!

We sprinkled some Maldon sea salt on top of the chicken post-fry and garnished with a lemon wedge. This was an easy and satisfying dinner that reminded me of home.

Spinach Eggplant Lasagna

I call this a lasagna but it's really more of a "strata"- some boiled egg noodles layered with a homemade tomato sauce, wilted spinach and roasted eggplant, and hunks of fresh, meltingly soft mozzarella. I didn't make a bechamel or any kind of fancy sauce. Lasagna doesn't need to be complicated!

I started by slicing one med-large eggplant, sprinkling the slices with salt, and set them to drain in a colander. In a saucepan I sauteed some diced garlic and onion (one small red, one small yellow) in olive oil until just caramelized. I then added one can of San Marzano tomatoes, a sprinkle of crushed red pepper, and a sprig each of fresh oregano and basil. I crushed the tomatoes gently with a spoon and set the sauce to simmer.

After the eggplant sat for 15 minutes or so I gave it a good rinse, patted it dry, tossed it with olive oil, and put it to roast in a 400 degree oven on a sheet pan. When the eggplant turned golden brown I removed it from the oven set aside.

In another saucepan I wilted apx. 5 cups of baby spinach then squeezed out the excess liquid and combined the spinach in a bowl with the roasted eggplant.

I boiled my noodles per the instructions (I found egg lasagna noodles at the grocery store) and started to layer my dish: thin layer of tomato sauce, layer of noodles, layer of eggplant & spinach, noodles, a layer of tomato sauce & cheese and some more fresh basil, noodles, and some more cheese all topped off with some breadcrumbs.

When you keep lasagna simple like this you can really taste all of the ingredients: the richness of the roasted eggplant, the creamy bites of cheese, the delicious bits of tomato... and the noodles! How often have you bit into a lasagna and not been able to taste (or see) a noodle??!

No complaints here- we both loved this dish.

Crossing the Bridge Noodles

The other night R and I sat down to watch one of our favorite shows, Anthony Bourdain's No Reservations. This episode spotlighted the outer boroughs of New York: Staten Island, Queens, Brooklyn and the Bronx. Anthony, a native New Yorker, visits the outer boroughs and is surprised and troubled by his lack of knowledge about it's culinary offerings. Having lived in the city for 3 years, I have the same shame (I've only been to Brooklyn 3x!). NYC offers so much, in such a condensed area, you often don't need to travel more then 10 blocks from your apartments to get a fix- even if a much better fix is a 30 minute train ride away. It's made us lazy, and unappreciative of unexplored neighborhoods. One of the neighborhoods that I have made a point to explore is Chinatown. Chinatown markets bustle with activity, abstract looking produce and rapid bartering in Chinese, exuding authenticity. However, when I try to find a restaurant with a local feel, I continue to miss the mark. I've had great meals at Congee Village and Peking Duck House- but the clientele is made up of people that look like me....so where do all the local people eat? In reading around online I realized that while Chinatown is absorbing Little Italy, the gentrified LES is absorbing Chinatown. If I'm truly seeking an authentic experience, I'll need to travel outside my comfort zone and maybe even take it to the boroughs.

Inspired by the array of Chinese and Korean restaurants visited in the show, but lacking the time to head to Queens on a Wednesday night, I decided to make my own dish, loosely inspired by a dish served at Sik Gaek, a Korean restaurant in Flushing, NY. Sik Gaek specializes in cheolpan - a giant seafood hot pot that cooks right at the table. While the dish, and honestly the restaurant, didn't appeal to me (much too much stuff!) it reinvigorated a craving for Chinese noodle soup. In some versions guests add ingredients to a bubbling cauldron of broth, creating a delicious and personalized dish. I love the idea of these soups because it creates an interactive experience for the diner. Similarly to fondue, you are empowering the eater to be the chef! I thought this would be a delicious and fun dish to entertain with- but first I need to do some research and a scaled down test run.

Through my online research I discovered Crossing the Bridge Noodles, which best summed up my craving. Crossing the Bridge Noodles is a dish traditional to Yunnan Province, located in southwest China and bordering Burma, Laos and Vietnam. According to blog Tales of a Culinary Novice, "the dish got its name from a story of a woman whose husband was studying for the imperial examinations and would deliver his lunch to him every day. She had to cross a bridge to get it too him, so she made the broth really hot to be sure it would still be warm for him." Bowls of rice noodles are served in a chicken broth, kept hot by a thin layer of chicken fat. The broth is so hot that when you slide in thin slices of pork, chicken and vegetables into the bowl, they instantly cook.

In planning my version I took into account the resources available to me, as well as my budget. Recently the Japanese Culinary Center, a retail and whole sale showroom, opened near my office. The center is run by New York Mutual Trading, which for the past 80 years has imported thousands of Japanese products into the U.S. The center has some products I don't need (think fishmonger boots) but also an array of inexpensive foodstuffs- miso, sake, oils and kitchen products- knives, soup bowls, steamers. On my lunch break I went for a quick peek and picked up rice vinegar, red miso, sesame oil, citrus ponzu, dried seaweed soup spoons, soup bowls as well as an interesting dried fish and spice mix for rice. I spent about $50 but considering how long these products will last, it was well worth the trip!

In adjusting the recipe to my budget and tastes, I decided to go with a primarily mushroom base, incorporating bok choy for color, and shrimp for protein.

Broth

• 1 Container Chicken Stock
• 1 1/2 tbs Sesame Oil
• 1 tsp Chili Oil
• 1 tbs Vegetable Oil
• 1/2 tsp Rice Vinegar
• 1 tbs Soy Sauce
• 5 Garlic Cloves, cracked
• Fresh Ginger, peeled and sliced
• 1 tsp Red Miso
• Dried Wood Ear Mushrooms

Mix-Ins

• Shrimp, peeled (tails off), de-veined and sliced in half vertically, marinated in citrus ponzu
• Cremini Mushrooms (baby portobellos), sliced (discard stems)
• Shiitake Mushrooms, sliced (discard stems)
• Baby Bok Choy, sliced into 1/2 inch pieces
• Rice Noodles

Toppings

• 1 Egg Yolk
• Ginger, minced (for topping)
• Garlic, minced (for topping)
• Enoki Mushrooms, bottom sliced off
• Cilantro, chopped
• Scallions, chopped
• Dried Seaweed

Clockwise from Left: Fresh Ginger, Dried Wood Ear Mushroom, Bok Choy, Shiitake, Cremini and Enoki Mushrooms

I started by preparing my soup base. I combined the chicken stock, garlic, ginger, oils, rice vinegar and wood ear mushroom to a pot. Wood ear mushrooms typically are soaked for 20 minutes, or until restored, then the liquid is added to the stock, and the mushroom saved to add later in the cooking process. I decided to kill two birds with one stone, adding the mushroom in the early stages, and removing after it had softened. I simmered this liquid, uncovered, for 30 minutes. I set aside the wood ear mushroom, strained the liquid and added back into the pot. I simmered the strained liquid for an additional 30 minutes, covered.

While the stock simmered I prepared my mix-ins. I peeled, deveined, de-tailed, split and marinated the shrimp in the ponzu with citrus sauce (soy/teriyaki with lemon juice would also work). I soaked the noodles in cold water for 15-20 minutes, or until soft, then strained and set aside. I sauteed the sliced mushrooms for a few minutes until cooked but still slightly crisp. I sauteed the baby bok choy for a few minutes until still crisp and set aside. I placed each of the mix-ins in a bowl and laid out.

(Clockwise from Tip: Cilantro & Scallions, Enoki Mushrooms, Sauteed Cremini and Shiitake, Wood Ear Mushrooms, Egg Yolk, Minced Ginger and Minced Garlic, Sauteed Bok Choy)

When the stock was done cooking I added miso to taste. Miso is a soybean paste and if you have ever tasted it raw it is very strong! You don't need to add too much to get a great flavor. I'm definitely going to keep this around the house so I can make quick miso soup.

When I was ready to eat, I brought the liquid up to a boil and added the noodles (if they aren't soft enough from the soaking process- cook for 2-3 mins more), shrimp, sauteed mushroom mix and baby bok choy. I added the boiling liquid to the bowl (shrimp turned pink instantly!), then topped with egg yolk, enoki mushrooms, scallions, cilantro, ginger, dried seaweed and a dash of sriracha (Thai hot sauce).

WOWZAS! This was really yum-fresh, crispy, salty, spicy, just plain yum! When I replicate this for guests I'm going to add thinly sliced chicken and pork, and I plan on serving the chicken stock bubbling on the table in a fondue pot. I can't imagine this won't be a success!

Lessons Learned: If I can make something this good at home- I wonder what treats await in the outer boroughs. My rant about my laziness has been documented, holding me to a promise that one of my next "Out & Abouts" will be from a borough not my own.

Goat Burgers on Grilled Ciabatta

(Didn't photograph well, but tasted great!)

Two weeks ago at the Farmer's Market Trevor and I picked up a pound of ground, frozen goat meat. We are able to enjoy goat meat more regularly these days as it seems to be popping up on menus all over town. The vendor at the market said that ground goat makes excellent burgers so we decided to take her advice. I picked up some ciabiatta rolls and fresh oregano, mint and chives to make a tzatziki sauce (I had olive oil, Greek yogurt, lemon and garlic at home). We also had some Oca potatoes in the crisper (top left photo). We saw these at Central Market and couldn't resist a piece of produce that resembles a neon glow worm or some kind of alien pine cone.

I whipped up the tzatziki and parboiled the potatoes to prep them for grilling. When the grill was nice and hot Trevor grilled the goat patties (seasoned with S&P), the ciabatta (brushed with olive oil) and the potatoes (halved and tossed with olive oil, S&P).

These burgers were DELICIOUS delicious delicious. I love tzatziki, and along with some slices of fresh tomato and creamy avocado, this came together as one of the best burgers I've had in a long time. The potatoes had a strange, waxy, more root-vegetable consistency than regular potatoes. They tasted great but unfortunately lost their crazy coloration in the cooking process (similar to purple asparagus).

I will share with you my tzatziki recipe. Play around with the proportions- you may like more or less garlic, herbs, acid etc. This dip is great with pita chips, grilled meats, falafel, or even in a turkey sandwich (which is what I had for lunch today!)

Tzatziki:

1 1/2 cups Greek yogurt

1 cucumber

Juice 1/2 lemon

1 tbsp fresh chopped oregano

1 tsp ea. fresh chopped mint and chives

2-3 tbsp fresh chopped garlic

3-4 tbsp olive oil

S&P to taste

Seed cucumber and thinly slice. Salt sliced cucumber (about 1 tbsp salt/cucumber) and let slices sit in a colander for 15 minutes or so to release water. Rinse and gently squeeze cucumber dry, and add to other ingredients.

More Bizarre Bacon Treats- Roni-Sue's Chocolates

When I'm in the neighborhood I love stopping by Roni-Sue's Chocolates in the Essex Market. They always have new treats and this visit was no different! Last time I tried the chocolate covered bacon, and this week they had bacon buttercrunch, bacorn (bacon popcorn) and maple-bacon lollipops! I decided to try the bacon buttercrunch because I absolutely love their regular buttercrunch. It was a mix of bacon, toffee, chocolate and toasted chile pignoli (or pine) nuts.

The blog- Blondie and Brownie have a great picture of the bacon buttercrunch. I thought it had an interesting flavor and the spicy pignoli nuts resulted in a delayed heat at the back of my throat. My complaint was it lacked the salty/sweet balance I was expecting based on the chocolate covered bacon and standard buttercrunch. Definitely a food experience worth trying, but not necessarily worth the cost to repeat!

Zucchini & Sausage "Lasagna"

I had three beautiful striped zucchinis leftover from last week's Farmer's Market. I picked up a pound of spicy Italian sausage intending to stuff the zucchini with the sausage. I realized when I got home that the zucchini were a little smaller than I remembered them being, and they would hardly hold 1 lb of sausage. So, I decided to make a "lasagna", thinly slicing the zucchini to use in place of noodles.

I started out by browning my sausage. I removed the sausage from the skillet and then sauteed a few cloves of chopped garlic and some chopped onion in the leftover grease. After a few minutes I added some roughly chopped carrot and tomato, and let the mixture cook until the carrots were slightly softened. I added the veggies to the crumbled sausage along with 1 can whole peeled tomatoes ("crushed" with my fingers), about a cup of breadcrumbs and some S&P. This was my filling for the lasagna. I then thinly sliced my zucchini and started to layer my lasagna: one layer of zucchini slices, one layer of sausage mixture, one layer of zucchini slices, another layer of sausage, and a final layer of zucchini that I topped with some fresh hunks of mozzarella and some more breadcrumbs.

I baked the "lasagna" in a 375 oven for about 25 minutes, and when the cheese was melted and the mixture was bubbly I removed from the oven. Trevor loved this dish. I thought it was a little heavy on the sausage, and might have been better with a higher veggie: sausage ratio. I even thought you could make an excellent vegetarian vegetable (or vegan!) lasagna this way, with layers of zucchini and an all-veggie filling.

(I also forgot to salt the zucchini and let it release some liquid before cooking. Next time I would sprinkle the slices with salt and set them in a colander for 20 minutes or so, pressing down several times to help them release more water. This will prevent the lasagna from having too much liquid in the bottom of the pan.)

The Real Deal

City Market, Luling, TX

The BBQ pits in the smoke room (see hanging counterweights to open pit doors).

I don't know what'd you'd call this... the furnace? The fire pit?

Beans, pickled jalapenos, and of course, beer.

Pork Ribs and Beef Brisket (not quite like my Grandma makes it).

Last week we drove out to Luling, TX to meet our friend Andy for another round of real Texas BBQ. Trevor spent several hours doing BBQ research and decided that we should go to City Market in Luling, not to be confused with "Luling City Market". The interior of the restaurant is wood paneled and well-worn, and fortunately air conditioned. In the back of the restaurant there is a "smoke room" where they cook the BBQ. Huge brick barbecue pits line the sides of the room and in the center there is a giant slab table where the meat is carved. The 3 items on the menu, pork ribs, beef brisket, and smoked sausage, are served to you on sheets of butcher paper. They also offer slices of soft white bread, saltines, and an assortment of pickles. Additional sides and drinks can be purchased in the front of the restaurant: baked beans or potato salad for 60 cents, and a frosty cold Lone Star for $1.50.

The three of us split a selection of ribs, brisket and sausages. We got our food around 5:30 pm, which in BBQ land is the very end of the day. The food starts cooking in the morning, so right around lunchtime is peak BBQ eating time. The restaurant barely allows for people to eat dinner: it closes at 6 pm!

I would guess that had we eaten around 1 pm, we would have had some of the best smoky, barbecued meat of our lives. Instead, we had dried out brisket and ribs that tasted wonderful, but were unquestionably past their prime. Still, Trevor and Andy claim that these are the best ribs they have ever eaten.