A giant ravioli you say?

I like to eat. That's a widespread fact. I also like to scour the city for some mouth-watering eats... fact #2. However, there's nothing I like more that to eat a three-course dinner at Chestnut on a Tuesday evening- make it almost every Tuesday evening.

If you know me, you'll also know that I don't really like Restaurant Week. Although I was excited to taste some of the 'best' restaurants' food at an affordable price, I quickly learned that Restaurant Week menus at touted, and otherwise expensive restaurants don't live up to the clout the press builds up around them (not always but often enough). It seems that this event, which was initially created to celebrate food and the social culture surrounding it, is also an excuse to serve up the bad pieces and leftovers of the week. So now, whenever Restaurant Week rolls around, I steer clear.

Chestnut doesn't wait around for Restaurant Week to celebrate food and the loyalty of their customers. Every Tuesday and Wednesday, it offers a prix-fixe menu. And there's no catch. You can choose from any appetizer, any entrée, and any dessert* for a whopping 30 dollars! It is worth every pretty penny if you'll ask me. All the produce, meat, and fish are locally sourced (farm-to-table actually) and everything is prepared with love. How do I know? Well, my neighbor creates the delectable desserts there, and when I have dinner on the back patio, I walk straight through the kitchen! You know a restaurant can only offer great food if they let you walk through the kitchen!

My favorites on the menu include the beet (yellow and red) salad with marcona almonds, the grilled calamari stuffed with quinoa, and the pansoti pasta (giant spinach, ricotta ravioli - my favorite!) with wild greens and mascarpone foam. The menu changes seasonally but these items are around year-round.

*there is sometimes a 5 dollar supplement for 1 to 2 items on the menu.

Chestnut
271 Smith Street (between Sackett and Degraw)
Brooklyn, NY 11201

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My, oh, my... I love PIZZA!

If there's one thing I miss about my hometown in France, it's our small family outings to Pizza Marco, where pizzas are spun thin and covered with fresh and succulent ingredients. When I moved to Boston in 2003, I wasn't that crazy about the pizza. Yes, I did live in 'little Italy' but the crust was always too thick and the cheese too gooey. I enjoy thin crispy crusts, topped with fresh tomatoes, veggies, and yummy yummy cheese (mozzarella di bufala - my favorite!). Upper Crust on Charles Street in Beacon came to be pretty good but the setting lacked Italian flair. I liked Todd English's Figs next door too, but the pizzas were small and a bit pricey I recall.
Now New York -or Brooklyn should I say- is a different pizza universe altogether. I've met people who come from all over the country on extensive pizza tours. I kept my ears open for good pizza joints and started trying a few here and there. Grimaldi's pizza in Dumbo always has a lengthy line of hungry visitors, so I went there to see what all the fuss is about. I wasn't very please that I had waited that long. I didn't think the pizza was that great. I also sampled some pizza at Una Pizza Napoletana, which is now closed. It was delicious, but didn't as many toppings as I would've liked, and is had more crust than tomato and cheese.
Back in Williamsburg, Brooklyn, I tasted some pizza at Fornino. Ah, this was without a doubt the best pie I had had in a while. The chef there grows the toppings in his garden and greenhouse. Can't get much fresher than that! And a wood-burning oven cooks the pizzas just right. I was smitten. However, 2 weeks ago, I met my sister for pizza at a little hole in the wall just a few blocks away from my house called Lucali. The decor is minimalist with a few tables and a wood-burning oven in the back where everyone can see the pizzaiolo at work. The only decorative things are a few plump heirloom tomotoes, elephant garlic, and bouquets of basil adorning the chef's work station.

The smell that permeates the small simple dining room is of ripe tomatoes, chopped garlic, and golden crusts. There are no menus here as the toppings depend on what's in season. One can choose between a calzone or pie and add on toppings to the tomato-mozzarelle-basil base. I went with fresh portobello and garlic. Mmmmm... simply the best pizza I've had in the Northeast thus far.

Buon Apetito!
Lucali - 575 Henry St., Brooklyn, NY 11231 nr. First Pl.
nearest subway: Carroll stop on F-train]
718-858-4086

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gateau au yaourt

When I was little, I spent endless hours watching my grandmother mixing batter, pitting sugar plums, whisking eggs into white soft, powdery flour, rolling out sweet 'génoise' and 'pate à tarte'. It all seemed delectable, but also complex for my small hands' undertaking.
"100g de farine Manou ou 150?
Un oeuf ou trois?
On mélange comme ça?"
Measurements seemed beyond my capabilities when I was 6-7 years old. I was always distracted by the birds flying by the window, the 'cigales' singing their summer songs, or by my cousins jumping in the pool.
I tried my hands at simpler tasks like 'le gouter de 4 heures' (the 4 o'clock snack), which generally consisted of arranging sugar plums, dark narrow purple plums, and larger blue plums in a basket, and toasting 'pain de campagne' (country bread) in the oven (my grandmother did not acquire a toaster until much later) with 2 milk chocolate squares melting on top of each slice. I'd then place everything on a tray with a few glasses and a pitcher of water and a selection of 'sirops'.
The first cake I remember being successful at baking was the 'gateau au yaourt' or yogurt cake. The simple measurements and few ingredients made it easy to remember. The measurement tool: the yogurt cup. Not only is this cake fun and easy to make, it's also my favorite cake. Its airy texture makes it a light dessert, or snack, while the acidity of the yogurt makes it boast with flavor and moistness. Today, I love to jazz it up with anything I have in my cupbpard or fridge. From blueberries to chocolate, and vanilla to cinnamon, this cake can be baked to anyone's liking. Here is the 'recette':

Yogurt Cake façon AC ;)



1 single serving size yogurt (I like Emmi Plain Swiss Yogurt)
3 eggs
1/2 yogurt cup canola oil
1 yogurt cup granulated sugar
2 yogurt cups of all-purpose flour
1 vanilla bean, scraped
1 cup blueberries


Preheat oven 350 degrees. Mix all ingredients in the order they are listed above. Butter a bread pan. Pour batter in it and place it in the oven. Cook for approximately 20 minutes. Then remove from oven and let cool. I like to sift some powdered sugar over it. And voilà! Enjoy!

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Turbot with Mango Salsa

Many think it's expensive and time-consuming to cook a dinner that bursts with unique flavors. I really enjoy seafood, and if it were up to me, I would probably be eating swordfish, wild alaskan salmon, and chilean sea bass daily if my wallet could support it. Lately, however, I have been opting for less expensive fish. Turbot is my current favorite. A white fish, Turbot, when cooked just right, is flaky and fondant. Here is a recipe with summer flair to bring some color, and savor to your kitchen!

Turbot with Mango Salsa

2 manila mangoes
2 filets of Turbot
1 large sweet onion
1 cup white jasmine rice
1 lemon

Preheat oven at 350 degrees. Bring water to a boil in pot, and pour rice in. Turn heat to low and cover. Cook until soft. Dice onion and sauté in pan with some olive oil until golden. Dice mangoes and set aside. Place turbot filets in a baking dish. Sprinkle with salt, pepper, and half of the freshly squeezed lemon (I like to add herbes de provence but it is optional; cilantro would be very good with this dish too). Bake for 15 minutes (until soft and flaky). Remove from oven and top with mango and onion, and more freshly squeezed lemon. Serve with rice!

[image 1 thanks to Zeetz Jones according to this license]

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My Big Sister is Engaged!

So, part of the reason I have been slightly MIA these past few weeks is because I was helping BIL (future brother-in-law) stage his proposal. :o) After many sticks trying to send the wheel off-track (i.e: my sister deciding to stay home the day of the staging... which was planned on the roof of their apartment!), BIL was able to ask for my sister's hand under a tent decorated with multi-colored chinese paper lanterns, and hanging orange and fuchsia orchids. A table was draped with a white tablecloth and adorned with four large vases filled with sunflowers, and a bucket with iced 2000 vintage Dom Perignon. After a call to my sister's boss by MOI the day before, she was 'forced' to go into the office... teehee. Needless to say, BIL did a wonderful job. My sister was so surprised and overwhelmed with emotion. She is so happy and I will take yet another moment to publicly say congratulations.

BIL and jelly.

After she said 'YES', the family (my little sister and her boyfriend were in on the secret) gathered for a dinner that I had prepared. On the menu:

Homemade Ravioli with asparagus-ricotta filling
[image thanks to sonicwalker according to this license]

Tagliatelle with cherry tomatoes, olive oil, and edible wildflowers[image thanks to Pabo76 according to this license]

Jumbo Shrimp and cherry tomatoes skewers drizzled with olive oil and flambéed in whisky

Strawberry-Rhubarb Clafoutis (recipe borrowed from Béa on La Bonne Tartine) [image borrowed from La Bonne Tartine]

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When it's raining...

It's been pouring in New York City. It seems that it has been raining a lot everywhere. Atlanta, Los Angeles, Paris, London... no sun. We're 2 weeks shy from summer and people are still wearing boots, jackets, and scarves. Ah.. miséricorde!

I don't know about you but this weather makes me want to curl up in a hole (or my bed) and stay in there until the sun calls my name. However, since I am of an optimistic nature, I have decided that I am going to set aside my disillusion and disappointment and welcome the rainy days (*ahem*) with some comforting indoor activities. Here are a few ideas to help you make the most of these grueling almost-summer-yet-no-sun-to-be-found days:

#1 Host a board-game night with Cranium Wow. This fun game combines pictionary, charades, and trivia to really get the party going. Another entertaining game that triggers some hefty clowning around is Apples to Apples. I played this word association game on a rained-on camping trip in New Hampshire and I can count that moment as one of the silliest and enjoyable moments in recent years!
Bonus snack to keep everyone fueled with energy: Stacy's Simply Naked Pita Chips with Tribe 40 Spices Hummus

#2 Curl up and reminisce 1990's TV series night with Buffy the Vampire Slayer, Friends, or, what the heck, Dawson's Creek! Make delicious popcorn with this easy DIY recipe:

3 tbsp canola oil
1/3 cup corn kernels
1 3-quart covered saucepan

Heat oil in saucepan on medium/high heat. Put a few kernels in pan and cover. When kernels pop, add rest of kernels. Cover and remove from heat and count to 30 seconds. Return pan to heat. When the corn starts to pop, shake pan gently. Once popping noises start to slow down, remove from heat and put in a large bowl.

Seasoning option #1:
1 to 2 tbsp Brown sugar and cinnamon (to taste).
Seasoning #2:
3 tbsp parmesan, 1 tbsp oregano, 1 tsp sea salt.
Seasoning #3:
1 lime, squeezed. 1 to 2 tsp chili powder.


#3 Relax an unwind with a hot shower. Stimulate your senses with Yves Rocher Vanilla Body Wash, leaving skin soft, smooth, and fragrant. Then pick up a book you've been meaning to read for a while, or a book you really enjoyed and always wanted to reread. Mine is Seeing me Naked by Liza Palmer.

[image 2 thanks to {-Maria-} according to this license]

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Yogurt Road Test

I'm a real stickler when it comes to yogurt. In fact, I am so particular with my yogurt choices that I am ready to spend $3.25 on one serving! Yogurt has some terrific health benefits, including promoting healthy digestion and boosting your immune system, and make for a delicious breakfast or meal cap. I like to mix in berries, walnuts, granola, or chocolate chips (70% or higher!).

As a yogurt-lover, I have been testing many different kinds. I tend to like thick plain yogurt. Here are my top 3 choices:



#1 Siggi's Skyr Icelandic Yogurt: my ultimate favorite. Although on the pricier side, Siggi's has the astringency and creaminess a yogurt should have. I love to eat this plain or smush raspeberries in it :)







#2 Fage 0% (pronounced fa-y-eh)






#3 Stonyfield Oikos Greek Plain Organic Yogurt

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Throwing a popsicle party

With Summer around the bend, rooftop and garden chatter galore, it may be time to host a popsicle party. Light and colorful, popsicles or ice pops are simple to prepare and refreshing to eat on a hot summer afternoon. You can be creative with recipes by blending your favorite fruits, adding chunks, chocolate chips, yogurt, etc. You can either use a store-bought popsicle tray or cups with wooden sticks.

Spice up your event with cute popsicle party favors like popsicle shaped soaps, a popsicle-themed frozen margerita, or wear popsicle earrings (as shown in picture; can be purchased on esty.com)

You can get fun ideas for recipes with POPS!: Icy Treats for Grown-ups by Krystina Castella.

Here is a simple recipe I came up with as I was eating a kiwi.

Kiwi-Raspberry double-decker popsicles

In a blender, purée red raspberries until smooth but still thick. Pour raspberry purée in the popsicle tray until half full. Drop a full raspberry at the bottom of each. Purée kiwis. (use as many as you deem necessary to fill your popsicle tray) Pour them over raspberry purée (1/4), and top with 2-3 small dices of kiwi.
Freeze and serve!

If you want to be a bit more adventurous, you can add mint leaves in preparation.
If you're not a big fan of kiwi, you can add 2 more full raspberries and then top everything with icelandic yogurt.

I personally don't like to add sugar to my popsicles because I love the natural sweet taste of fruit as it is (especially when I'm making these for summer snacks), which is why I just purée and freeze. However, there are some terrific recipes that use fruit coulis for a sweeter and more dessert-like confection. If you're throwing a popsicle party, you can make an assortment of popsicles and creamsicles that include both kinds, and creamy flavors too. If going for the fancier popsicle feast, I especially enjoy the Rhubarb and Raspberry Ice Pops from La Tartine Gourmande blog (pictured in montage on right side). This is a great dessert and is so pretty to serve!

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satisfying my sweet tooth...

Fun to make and delicious to eat!

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Il Gelato Come Una Volta (Ice Cream as it should be)

Straight from Italy hails the perfect gelato. I love ice-cream. I have a hard time staying away from it, in fact. Hot humid summer days are usually the time when I succumb to this delcious frozen treat. However, it's hard to find genuine and traditonal gelato these days. It's hard enough to find something sweet that doesn't have corn syrup in it - ah the staple of American dessert confections!
I believe I inherited my love for ice-cream from my Dad. He was always a big fan of 'glaces Berthillon.' When I was younger, I liked sorbets better - raspberry and mango was my go-to combination. As I grew older, I started liking rich and creamy flavors like 'canelle' (cinnamon) and nutella. I have savored many different recipes, and Vanilla is my ultimate front-runner. I enjoy the different variations and subtleties vanilla presents. From Tahitian to Bourbon, what we think of simple vanilla offers a rainbow of varying aromas depending on the provenance of the pods!

I stumbled upon GROM in Manhattan's West Village one afternoon. I wasn't particularly hungry, but I surrendered to a small scoop of their Yogurt gelato. Nothing like frozen yogurt, it perfectly captured the thick velvety acerbity of a really good plain yogurt. When I got home, I researched GROM a little further. The gelateria debuted in Turin, Italy, in 2003 with one goal: 'offrire il meglio' (to offer the very best). GROM is committed to traditional Italian gelato-making processes using high-quality ingredients. Organic milk and eggs, fresh in-season fruit, and the best coffee and cocoa from Central America are used to prepare unique and handmade flavors free of unnatural additives and colorings.

I went back to GROM yesterday to put it to the ultimate test - taste-test their 'Vaniglia' (Bourbon Vanilla from Madagascar) gelato. Of course, I also gave in to the 'Nocciola' (Nougat) and 'Bacio' (Venezualan Chocolate and Piedmont Hazelnut). My heart dropped -the most amazing ice-cream I have had since Barbarac in Saint Tropez (also a terrific ice-cream shoppe). Rich, smooth, sweet, and creamy... This is ice-cream as it should be.

GROM
233, Bleecker Street
(and Carmine)
Greenwich Village
New York City
Tel. (+1) 212 206 1738

2165, Broadway
(and 76th)
Upper West Side
New York City
Tel. (+1) 212 362 1837




For my friends and family in 'Parigi'!
GROM
Rue de Seine, 81
75006 Paris
France


[image 2 thanks to ktylerconk according to this license]

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