la vita a tavola

Hiatus Explained

2010-01-23T15:09:00.004-05:00

We welcomed our baby girl into the world in November.

When I first realized I was pregnant, the foodie in me was very much looking forward to the unbridled license to eat what I want, when I want. Sadly, I had no such luck. There were no food cravings to speak of - except the need to have juicy fruits (boring) - and no aversions to make life interesting. Instead, I was striped of my taste buds, which left even the most promising succulent meals bland upon my palate. It was a dark time in my food history.

But, I was able to persevere by altering an old wives' tale. They say, a mother carrying a baby girl is striped of her beauty. Using this "logic", I convinced myself that my taste buds were numbed because I was carrying a future all-star chef.

Only time will tell, but a foodie can dream, can't she!?

It's Fall

2009-10-19T16:54:00.003-04:00

My favourite season is upon us. Although it has been a bit cooler than usual, I love the crisp air that the season brings. As we bid adieu to summer, a group of us headed northwest to the Poconos for some good ol' R&R

The Muppets rented a quaint cottage in the woods. The cottage offered all you'd expect in the middle of Pennsylvania - a working fireplace, faux taxidermy (at least that was our hope), fresh mountain air, and deer (alive and well; not like the ones I usually see on the side of the NJ highways).

We did a lot of eating, but perhaps my fav regional snack was the pumpkin butter Mrs. Muppet found at a local market. Thick like peanut butter, the spread was sweet, spiced and all around satisfying.

Yum!

Road Trip

2009-09-10T20:22:00.003-04:00

We enjoyed an extra-long weekend visiting family and friends in Toronto. To get there, we packed up the car and headed Northwest. Usually, I pack a homemade picnic to save us from having to consume the overprocessed, fastfood offerings found along our route.

Unfortunately, this time around I didn't have the time to prepare a meal for our trip and my picnic basket only held several bottles of water and a small bunch of grapes. So, we were forced to dine at one of the truck stop food chains -- Roy Rogers, McDonald's, Burger King, and so on. After several hours, we were hungry and running out of gas, so left the highway and pit-stopped at Burger King.

As I munched on my heat-lamp warmed chicken nuggets and deep-trans fat-fried onion rings, I reminisced back to the truck stop food we found while driving through Italy.

Instead of the greasy joints found along America's highways, Autogrill populates the rest stops along the Autostrada - Italy's main motorway. The selection offered here was just incredible. With Autogrill, I had the choice of freshly squeezed orange juice, yummy pastries and delectable sandwiches.

One of my favourites was the prosciutto, arugula, mozzarella panino. It was fresh and satisfying and what's more, it didn't leave me feeling as if I've injected toxins into my system!

Summer Patio Season

2009-08-09T15:43:00.005-04:00

It's been a rather dreary summer. We had a few patches of good weather, but for the most part summer has been interrupted by rain storm after rain storm. Just sad.

Yesterday, we finally had a weekend to smile about. And, not to waste the day, a few gals decided to head out for pedis, before spending the afternoon on a sunny patio. After strolling about town, chatting and keeping an eye out for an available table at a patio, we finally settled into Elysian Cafe.

Since moving to a newer part of Hoboken last fall, I've frequented Elysian several times and it has never left me disappointed. Yesterday, was no exception. Offering a brunch until the early evening, the menu was chock-full of goodies. We all settled on the grilled chicken sandwhich on foccaccia bread, which was topped with bacon, tomato and avacado. Paired with a round of bellinis, it made for great meal as we chatted the afternoon away.

Now, if Mother Nature would give us a couple more beautiful weekends before the cool weather sets in, I'd be eternally grateful.

Whoa! Portion Sizes

2009-07-30T15:11:00.005-04:00

A couple of weeks ago, I went to the movies with friends to catch the latest Harry Potter flick. I'm not a usual movie theatre-goer as I prefer to watch movies in the comfort of my cleaner, less crowded home. But, when it comes to HP, there's no keeping me away.

Before settling into my seat, I decided to grab a little something to munch on at the concession stand. Popcorn sounded most appropriate, so without reading the details, I ordered the #1 combo. What was handed to me was this gargantuan bag of popcorn and an even bigger jug of pop. I was utterly stunned and asked the server what all this was. He explained, "Combo #1, like you asked." I finally had to ask what size everything was; his reply? Large. I was floored, and then asked, "Do people actually eat and drink this much?" He nodded yes, and then said, and you can come back for refills when you're done. REFILLS?

Since the movie experience, I've been absolutely perplexed at the leap portion sizes have taken. Do consumers actually expect to get that much? And, are humans expected to eat that much in one sitting? Yet we wonder why there's an obesity epidemic in this country?

Last night's airport dinner only compounds my amazement. While sitting at the airport for hours awaiting my flight to Toronto that never took off, I was in search of something to eat. Wanting to avoid the usual grease feast offered by food courts, I stopped by a coffee and bagel counter. The bagels looked rather appetizing, and so I ordered one toasted with cream cheese.

Instead, what I got was 2 bricks of cream cheese slapped in between my bagel slices. Upon getting over my shock at the sandwich provided to me, I returned to the counter to request a plastic knife, which I used to remove all, but a thin layer of cream cheese, from my bagel.

What? It's not Natural?

2009-07-20T18:51:00.006-04:00

What is with the all the "natural" products being advertised on TV? Maybe I haven't been watching enough of the boobtube and this trend has been going on for some time.

It started with a coca cola commercial for Coca Cola Natural or something along that line. After I watched the 60-second ad, I was wondering when did natrual food become a novelty? Something new and exciting ... and available for only a limited time?

I'm not a huge pop (or in American, soda) drinker, so I've never paid much attention to the adverts or the products they tout. But, it seems I'm the one sitting in the dark, as all the major soft drink manufacturers have released "natural" products - there's Pepsi Throwback and Mountain Dew Throwback, Fanta Natural, and the list goes on and on.

So, what makes the "natural" selections so special? Well, they use real sugar - cane and/or beet sugars. Again, the question must be asked, why is this a novelty?

And, I've realized that this is a novelty reserved for the US and likely Canada (I'll have to check out the labels when I'm next there). In the rest of the world, soft drinks are always made with natural sugar (probably because they don't have a corn industry that uses the government like a puppet in other countries). When on vacation, my soft drink of choice is Fanta. The times I've had it here I've been disappointed and a faintly ill from the faux-sugar high.

When I first tried my vacation Fanta it was served in a glass bottle, so I figured the specialness was the container. But, when last in Italy, Fanta was usually served to me in a can and it had the same crisp and refreshing taste. Curious, I peered at the ingredients and realized that was the difference. Real sugar and no additional food colourings, etc. Since it was more natural, it also had fewer calories.

And such things are referred to as innovation here that they warrant high-paying commercials!

Timmies in NYC

2009-07-13T18:39:00.008-04:00

The other day, a friend and fellow Canadian shared the news that Tim Hortons was coming to Manhattan. With a squeal and a fist pump we screeched our favourite donut flavour. Maple glazed for her, chocolate-chocolate dipped for me.

As excited as I was, I thought this was a far off plan. Well, this morning I was informed that Tim Hortons opened 12 locations in New York City - today! The news made my day and the hours couldn't pass by quick enough until I could run out and get me a genuine Timmie donut!

I'm not a coffee drinker, but I am a donut eater. For the past 5 years, I've been nothing but disappointed by American donuts. They are either dry with a sandy-like texture or oozing with sugar that your teeth hurt.

To compensate for all that I'm missing, my first stop when visiting Toronto is Tim Hortons. I've even pathetically asked friends visiting from Toronto to bring a dozen donuts with them. I'd usually eat one (or two) and then freeze the rest to enjoy for a later date.

But, now I can get a fresh donut whenever the craving hits! Before heading back home tonight, I picked up a half-dozen donuts.

While the donuts tasted just like the ones I pick up north of the border, the Tim's I went to was missing a key ingredient - good ol' Canadian hospitality. After informing the server that I'd be getting a half dozen donuts, I then asked if they had the maple glazed available. The question was responded with a sneer and a "What do you want?" Who would've thunk you needed to use the word "donut" after naming each flavor when ordering a half-dozen donuts in a donut shop! As stunned as I was by the rude customer service, it appeared I wasn't alone in the onslaught. Another poor Canuck, who was excitedly ordering his "Iced Cap" was scolded for not being clear. To respond to such rude service, the Canuck pointed to the huge Iced Cap advertisement hanging above the server's head and said very loudly, very slowly and very firmly, "Iced Cap".

Pasta alla Chitarra

2009-06-30T21:13:00.006-04:00

Growing up, my mother used to reminisce about pasta alla chitarra. Her descriptions - and the oohs and ahhs that always accompanied her memories - had me watering at the mouth and wishing I'd have the good fortune to try such a marvelous dish.

Well, I finally realized my dream!

While traveling through Italy, we stayed a couple of days in the region of Abruzzo, where my mother was born and the home of pasta alla chitarra! An Abruzzo speciality, pasta alla chitarra is a flat pasta made with eggs that resemble fettucine. The pasta is stretched over a device called a chitarra that has metal string (like a guitar) that cuts the pasta. Traditionally - and how I enjoyed it - the pasta is served with polpettini (mini meatballs) that together swim in a luscious tomato sauce.

With my first taste, I was in heaven. The pasta was light as a feather and the its shape tickled my tongue. The meatballs were moist, and oh so yummy. But it was the sauce that had me swooning. The sauce tasted, smelled and had the consistency of Nonna E's sauce. Delicious!

I felt like I had come home.

A Romantic Wedding

2009-06-08T12:46:00.002-04:00

This weekend we headed to Toronto to watch my little cousin - one of my favourite people in the world - walk down the aisle.

The sun was shining brightly, the couple looked gorgeous and the in true Italian style, the food was something to remember. There were the pre-ceremony treats, the post-ceremony luncheon followed with an amazing, incredibly romantic reception dinner at The Manor.

I was too busy enjoying the food and hanging out with family and friends, but I did take a moment to snap a photo of the elegant wedding cake. There were two flavour choices - chocolate and vanilla. I, of course, opted for the chocolate - the cake was fluffy and moist and the frosting was sweet, but not too sweet!

Congrats again Julie and Ken! All the best to you both!

Breakfast of Champions

2009-05-23T11:49:00.005-04:00

My brother, Big D, loves breakfast. It has to be his favourite meal of the day. Give him steak and eggs, throw some starch in there, like hashbrowns or toast, add some juice or milk and he's a happy, happy man.

All through childhood and into adulthood - I'm sure if we still lived together he'd still be at it - he'd scold me for my poor breakfast regime. During the work week, I like cereal, or if I'm on the run, a piece of bread with a thin layer of peanut butter will do me fine.

But, on weekends, I enjoy splurging. This glorious morning - finally summer is truly upon us as is the pollen, but I digress - I went out for a long jog up to and along the waterfront. I returned home refreshed, energized and absolutely famished.

So, to reward myself, I decided to make French toast. To make it a little extra special, I added a teaspoon of vanilla extract and a pinch of sugar to my salt-and-cayenne pepper seasoned scrambled eggs. I used thick slices of grain bread for added texture. To round off the meal, I added sliced bananas and topped it all off with syrup.

It was slightly sweet, slightly crunchy and mighty delish! Big D would be proud!

It's Del-i-cious!

2009-05-19T15:07:00.006-04:00

Princess H made this announcement while eating her pizza with spinach and mushrooms the other night. Two years old and she already has great taste buds!

The pizza was delicious - Benny Tudino's pizza always is. And the company was even better, but I'd be lying if I didn't say it was a sad occasion. It was our last (regular) meal with the Ws. This weekend they will pack their bags and take the family back to Toronto.

After five years of knowing them, the Ws have become family. Mr. W and Mr. Oh were acquainted through work, but our family ties strengthened over the years. We lived in the same building - a mere elevator ride away - for most of these years. And, in the last couple of years, we were there for the birth of their children and got to watch them grow.

I know the move will be great for their growing brood. I also know, there are a multitude of ways to keep in touch and that we'll see each other on our trips into Toronto. But, it doesn't make it any easier knowing that I won't be able to enjoy an evening colouring with Princess H as she gabbers stories to me about Caillou and Dora whenever I want.

In Lieu of Graduation

2009-05-18T09:30:00.006-04:00

I've been remiss in updating this blog as of late. But, I've had good reason. It's not that life around the table has stopped, it's just the time to write about it has been short. I have multiple pics in my camera ready for downloading and hopefully I'll get most of them up soon.

On to today's post...

On Friday, a group of near and dear friends joined me for a glass of bubbly at Flute in Gramercy to celebrate my graduation. After much contemplation, I renegged on the idea of heading to campus to sport the traditional cap and gown only to endure a rather long and boring ceremony. I wanted to get right to the party part of it. So, I subtly - and not so subtly - hinted to Mr. Oh that an evening with friends would be most appropriate for this momentous occassion.

We each enjoyed a few glasses of champagne and champagne-laced cocktails before most of the crew headed over to Dos Caminos for chips, salsa and gourmet tacos!

To top off the evening, Mr. Oh surprised me with the Missouri University grad cap sans tassle, which I donned a couple of times throughout the evening!

Happy Easter

2009-04-11T20:26:00.005-04:00

Mr. Oh surprised me with a traditional Easter Egg this morning! I haven't seen one of these in the US yet - so you can imagine my surprise.

As children, we couldn't wait for Easter morning to open up the pretty foil to see what tiny prize we'd get. Similar to a prize you'd get in a Kinder Egg, this morning's treat were tiny pieces of eraser that fit together to form an elephant!

Perhaps my biggest surprise this morning was the quality of the milk chocolate. As children, I remember the chocolate being dark and bitter. After unwrapping the egg and taking the toy, we'd leave the chocolate for our mothers to use for baking. Not this time!

Happy Easter!!

Yummy Bakery Goodness

2009-04-01T10:22:00.004-04:00

Spring is finally upon us!

Over the weekend, we enjoyed our first outdoor jog of the season. It was a rough start, but it felt great to take in the fresh air instead of the staleness of the gym. As we were running through our new neighbourhood, we happened upon Dom's Bakery. It was pretty early and we noticed that all the Hoboken restauranteurs were lined up collecting their daily bread for their weekend diners. A sure sign that Dom was baking the good stuff.

Had I had some cash with me, I would have run home with a stick of bread. Instead, I made a second trip over. While in the bakery, I found these lovely pasteries - freshly made that morning and calling my name! Also picked up some bread, which I enjoyed mightily. Firm and rustic, just like I like it!

I've seen these treats in other Italian bakeries, but I don't know their name. The clerk didn't know either. The crust was flakey and the powdered sugar gave it a lovely sweetness. The custard inside was a little too dense for my liking, but that didn't stop me from enjoying the whole thing in one (very brief) sitting!

An Evening in Gotham

2009-03-20T10:04:00.010-04:00

Last night a friend invited me to join her at a charity dinner for the T. Howard Foundation. After listening to the speakers and report-outs from the overly enthusiastic interns, I realized that this organization really does do good work!

What really got me interested in the event - other than hanging with SL and GC, that is - was the venue - Gotham Hall in Herald Square. I pass this building daily on my way to and from the trains and I'm always trying to sneak a peak at the interior. Formerly the HQ for Greenwich Savings Bank, this building dates back to the 1920s and the architecture proves it. Roman columns, inlaid floor to ceiling marble - it was stunningly impressive. But, it was what was happening up above that left me awestruck. In the center of the gilded ceiling was a stained-glass skylight where an incredibly large chandelier hung.

If you're thinking of a wedding in NYC, I definitely recommend it!

So, on to the food. I will say the hors d'oeurvers were the highlight. The miniature smoked salmon on a pita with a mini dollop of tartar sauce were fantastic as were the ginger encrusted shrimp. The samosas with kiwi and mint sauce were a little weird for my liking - I was left with a rather unpleasant perfumed aftertaste in my mouth.

For dinner we started with fresh mozzarella, and red and yellow heirloom tomatoes. It being winter and all, the tomatoes were pretty good. The second course was beef tenderloin served medium to medium-rare with a layered potato and cheese tart. The beef was tender and juicy. The food was very well presented with a good balance of colour - well at least the non-vegetarian ones were.

Not a meat eater, GC asked for the vegetarian option, which looked sad, bland and absolutely unappetizing. The dish looked like something that came out of a soup kitchen rather than a caterer for a high-end ballroom - three disconnected portions were lined up upon the plate along with two puddles of loose gravy-type sauces. As I consoled him for being presented with such a sad meal, I offered, and he willingly accepted, my potato tart.

When are caterers going to realize that vegetarians - or in this case, non-red meat eaters - actually like to eat fresh, colourful foods that are nutritionally satisfying and taste bud friendly?

Farewell to food luxuries

2009-03-19T13:41:00.009-04:00

The Bush legacy continues and that's not a good thing. Although, this country bid GW adieu in January and welcomed Prez Obama with open arms, we are still feeling the repurcussions of his ridiculous decisions.

I'm not talking about the change in date of daylight savings (which still nerves me to no end), the sinking housing market or crashing stock prices. No, I'm talking about a the ludicrous tarriff being imposed on luxury food items from Europe.

Here's my understanding of the situation.

Some time ago, the health-consciously minded EU decided they didn't want to make available life-threatening hormone-induced US beef to their countrymen and began refusing US beef into their borders. Gasp - how dare they take the health of their people so seriously!

So, as is customary with good ol' Americans like GWB, the only way to rectify a problem is through retaliation. It would be unfathomable for the schmuck to consider why the EU made their decision and then wonder if they were on to something - that being that the meat he's hookering out on the retail market is actually a lethal weapon that will slowly, yet effectively, kill humans.

Instead, GWB decides to hit everyone in the wallet - both European farmers and food producers and American foodies who delight in their products. Starting on March 22, luxury foods like cheeses, truffles and meat products like foie gras (a product that should be made illegal, anyhow) will now receive a 300% tarrif.

So, a Roquefort that would have costed retailers $7.90/pound will now be $31.60/pound, which means retail prices will soar. With such high prices, especially in such uncertain times, the likelihood these foods will be available for much longer is slim to none.

As if things weren't gloomy enough - let's deny them bread! Several high-end food stores are stocking up before the tax takes effect, so get out there while the getting's good!

Over the Brooklyn Bridge

2009-03-09T12:46:00.008-04:00

I met up with some of the Trident crew in their Brooklyn 'hood yesterday. It always surprises me the length of time it takes to travel such a short distance in NY - we were less than 5 miles away, yet it took almost an hour to get under and over to the borough!

But it was definitely worth the trip as I was able to catch up with my first NY family - Dr. H, who was in town from sunny San Diego, and the new Mamma K. I also got to meet Mamma K's new little man - chubby cheeks, sparkling eyes - that little boy is going to be quite the heartbreaker!

We brunched at Flatbush Farm, which offers seasonal, organic foods from local purveyors in New York. Unfortunately, by the time we were ready to submit our order, several menu options were no longer available. Perhaps, 3 pm is a little late for brunch?

I order the "chorizo and egg" dish. With such a description you'd think I'd get some eggs with chorizo, non? Instead, I was served a tomato stew of potato (it seems they omitted listing this main ingredient on the menu) and chorizo, topped with two sunny side up eggs. I'll admit, I was quite disappointed in my selection when it was first placed in front of me. Luckily, I was able to eat my way around the big, hunking pieces of potatoes and ended up really enjoying the dish.

But, again, what doesn't taste good with chorizo?!

Mr. Oh Goes to Toronto

2009-03-02T21:09:00.006-05:00

And Mr. Oh returns with food treasures!

There were goodies from the Ohs - sundried cherry tomatoes (one of my favourites), high-end pastas, olives, Sicilian Sea Salt, more almonds than I can eat in a year, my favourite "nice light snack", Coffee Crisp, and fresh-from-the-olive-farm olive oil!

From Mamma, we received an excessive sampling of her new batch of homemade salamis and sopresattas!! The quantity should last me through to the Fall, but will likely disappear within a few short weeks! So tastey, so spicy!

And to top it off, Mr. Oh shopped victoriously at Loblaws (I'm a loyal President's Choice (PC) foodie) and our pantry is now well stocked with PC products from crackers, cookies (PC Decadent, no less), flax tortialla chips and nuts. He also snuck in an assortment of cheeses from my fav deli (Grande Cheese), a couple of bags of arborio rice and a jumbo box of Canadian-made Special K!

I was bummed that I couldn't get back to visit my fam and friends this past weekend, but the food we received brought a little bit of home to me!

Grazie tante!!!

Shang Dreams

2009-03-01T10:58:00.015-05:00

To celebrate a milestone anniversary (15 years of togetherness for Mr. Oh and I), we dined at Susur Lee's new New York restaurant, Shang.

Ever since hearing of his departure from Toronto to test his culinary genius in the restaurant capital of North America (if not the world), I have been itching to visit. I had intended to visit the week of its opening, but a scheduling conflict kept me away. But it was so worth the wait!

The decor was breath-taking. It was modern and simple with big, bold accessories like the massive bamboo-like chandelier hanging in centre of the room. After enjoying an amazing meal, I realized that the decor graciously reflected the style of Lee's food - simple, elegant with incredible bursts of flavour!

The menu was amazing, offering a wide assortment of vegetarian, meat and seafood dishes. And as a result I was left unable to make a decision as to what to eat - I wanted to give just about everything a try (except those dishes with fois gras and pototoes). Mr. Oh found himself in the same position.

Realizing our predicament, our server asked if we wanted to create a tasting menu so we could try multiple dishes from the menu. Noticing Lee walking around the room - the crafty Mr. Oh asked if the chef could select a menu for us, to which we were told "of course!"

We provided our food restrictions and off she went to discuss with Lee himself. At this point, I reverted to a child on Christmas morning whoopened up the gift she's wanted more than anything in the whole wide world. My insides were bursting with sheer glee! And, had it been socially acceptable for me to leap out of my chair and bound Tigger-like around the dining room, screaming as I did when I was 12 at my first NKOTB concert, I would have.

Instead, I sat incredibly still in my chair and cried! Yes, I too was surprised by the reaction!

The menu selected was incredible, and again, if it wasn't socially taboo, I would have licked every bowl clean! As we enjoyed each course (there were five, plus dessert), I anticipated the moment when Lee would visit our table. Finally he sidled up to our table and very quietly asked how we were enjoying our meal. Starstruck, which seems to be case when I'm around chefs, I mumbled something inaudible and unmemorable.

I was utterly disappointment in myself for relinquishing another opportunity to express my gratitude for the meal, and to ask Chef Lee if he could be my friend so I could delight regularly in his food and maybe learn a trick or two from the master himself. So, to give me another chance by bringing the chef back to our table, Mr. Oh asked our server if we could have a photo with the Lee.

Humbled by the request, Lee returned to our table to pose with us - and again, I lost my courage, smiled at the camera and before slinking back down to my chair I mumbled something inaudible and unmemorable!

I may not have been memorable to Lee, but the menu he presented certainly was. Here are a few photos of our meal (I was enjoying my meal too much to photograph our first two courses - the yellowtail tuna sashimi with pickled artichoke hearts that were sprinkled with salmon eggs; and the slaw salad with plum vinaigrette - but they were beautifully presented).

Chorizo topped scallops, upon a rice pancake and wrapped in banana leaf.

My favourite dish of the evening - tender sable topped with whole rock shrimp sitting on a rice cake with juicy mushrooms

Juicy lamb chops with plantain bananas

For dessert I had the lemon tart with berry compote. The decorative flower was actually a berry fruit roll-up. At times the berry was a little overpowering, but the lemon tart was flakey and yummy.

Mr. Oh ordered the vanilla bean ice cream, served with fresh berries. The blackberries were plump, juicy and just incredibly tasty!

Our photo with Chef Susur Lee!!

Oscar Buzz

2009-02-23T21:33:00.007-05:00

To celebrate all things Hollywood, and of course, to join in on a little trash talk - who we liked (Kate Winslet), who we wish would just go away (Brangelina) and who wore what, we convened at K&D's for their annual Oscar party.

This was the first year, I was able to join in on Oscar fun, which included chatting and munching on an array of snacks. There was even a ballot competition to guess the winners to keep things interesting.

K, thanks again!

Winter Woes

2009-02-03T17:23:00.005-05:00

I can't say I hate winter. Even on days like today where the wet snow makes a mess of the city streets, and causes otherwise normal people to act like lunatics, I still don't hate winter.

Some, I'm sure, would account my Canadian upbringing to my unhatred of the season. But, in truth, it's more a function of food and fashion. In winter, I can eat hearty and fulfilling meals without fear of exposing the muffin top, which I can easily and fashionably hide under a lovely sweater or a well-tailored coat!

My one regret of winter, however, is the lack of fruit available to me. I love fruit, but I really hate eating fruit in the winter that has been sitting in transport for days, if not weeks, only to be delivered to the market looking pallid, joyless and tasteless.

So, today as I crave juicy watermelon, citrus-y pineapple or a slippery mango, I remember my trip to Mexico. Fruit - locally grown, uberfresh and rainbow-coloured - was available at my every turn. Even walking around the city at all hours there would be a fruit stand calling me to have a taste!

Summer, along with the fruits it bears, is just around the corner, right?

Winter Restaurant Week '09

2009-02-01T08:12:00.010-05:00

Yesterday marked the end of Restaurant Week in New York. There were restaurants aplenty who participated in the city-wide event. Each offering three-course prix fixe lunch and/or dinner menus for a thrifty $35 per person (some were pricier depending on venue).

Restaurant Week is a two-week event held in January and July. However, with the current economic malaise, which is starting to take its toll on Manhattan's dining industry, many restaurants are extending their prix fixe menus. Check out a list of participating restaurants here.

To take advantage of the event, a group gathered and dined at Union Prime in Union Square. I opted for the raw meal, which was finished with a too rich, too heavy chocolate cake.

The carpaccio was shaved thinly and accompanied with juicy mushrooms and fragrant marjoram. The crusty bread (although a little charred) greatly complemented the dish.

For my entree, I opted for the sushi/maki combo dish with seaweed salad. The spicy tuna rolls were melt-in-your-mouth fresh. Yum!

Memories of Penne

2009-01-30T17:56:00.003-05:00

This morning, as I was sorting through my pantry trying to find a healthy snack to bring to work (so I avoid the 3pm call of the vending machine), I gleamed over a box of penne rigate.

And, just like that, memories of Nonno D came racing to the forefront of my mind. It caused me pause and I remembered that this month marks the sixth anniversary of his death. Like most memories of Nonno, it brought a smile to my face and a tear to my eye.

Penne is and will forever be one of those words that I directly and fundamentally associate with my Nonno. Penne with tomato sauce was his ultimate, his sacred cow of all foods. And, when he was eating it or telling you that he had a plate for lunch or dinner, his grin would stretch wide across his face in sheer delight.

It wasn't simply that he enjoyed it, he was passionate about his pasta. An equal lover of pasta, I remember being a child debating with my grandfather - he in his broken English, me in my Italian-accented English - on which cut of pasta was the best.

My favourite was linguine, which he'd tell me was a good choice; he never fully disagreed with his "ninis" (a pet word he gave to all his grandchildren). But, he did trump my choice: "penne are the best. Rigate, non lisce." (in pasta talk, rigate is with "lines" or ribs and lisce is without). The reason for this specification, serving as both food and life lessons, is that with the ribbing the sauce adheres to the pasta and you get to enjoy the best of both worlds - pasta and sauce. With lisce, the sauce slips off the pasta pieces, leaving you with a pool of sauce at the bottom of your plate after you've eaten rather bland pasta.

He was right and to honor his memory I've never willingly eaten penne lisce - it would simply be a waste of enjoyment. And, life is meant to be enjoyed.

A Baby Girl

2009-01-23T08:32:00.013-05:00

To announce the birth of their sweet little girl, the proud mamma and papa custom wrapped a Hershey chocolate bar and shared it with their family and friends.

Along with her name (removed from image) and birth date on the front, the back of the wrapping listed the details of her birth. What I loved most about the wrapping was it was approved and sealed with a kiss by her big sis!

Is there any better way to be announced to the world!?

Celebrating 60 Years!

2009-01-20T17:21:00.009-05:00

It's my father's 60th Birthday today!

To pre-celebrate his six decades of life, my brothers and I, along with our families, surprised our parents with dinner together in the same city.

An hour before heading to the restaurant, a snow storm hit Toronto. Complete with massive snow flakes, icy roads and strong winds, it made for an adventurous start to the evening. No matter - we all piled into the restaurant safe and sound, and unscathed.

We gathered at Wildfire Restaurant, a steakhouse in North Toronto. (Although it's my father's birthday, my mother deserved a break from the kitchen as well, non?!). Here, we were seated comfortably at a huge banquet table where we enjoyed a hearty and meaty meal. If anything, Wildfire offers sizeable portions fit for a king - no wonder we needed such a large table!

I ordered my standard steakhouse fare - the Fillet Mignon - with a goat cheese and pecan salad. The steak was juicy and flavourful. Although my initial reaction to my meal was, "Whoa, that's a lotta food!", my reaction was squelched when I saw Big D's meal.

He ordered the Porterhouse Steak, which I learned is a Canadian term (in the US, the cut is known as T-bone). With the Porterhouse, I'm told, you get the best of both worlds. That is, a New York Strip and a Fillet Mignon.

I'm still in awe that he ate the whole thing in one sitting!

After our meal - which lasted several hours - we trooped back through the snow to enjoy strawberry shortcake and open presents!

Happy Birthday Papa - you deserve all the dreams you wish for!

Sticking with Tradition

2009-01-17T17:10:00.001-05:00

When in Toronto for the Christmas holiday, we joined a group of friends at Terroni for some wine, chatter and food.

Terroni is a Southern Italian restaurant strongly influenced by the food and traditions of the Puglia region (Mr. Oh's ancestral home country). In Toronto, Terroni is somewhat a legend, an example of how having a clear vision and an appreciation for tradition can lead to restaurant success.

There are currently three tavernas in the Toronto region - Queen St. W., the Financial District, and Yonge and St. Clair. It has also forayed into the US food market (rather successfully, some say) with the opening of their Los Angeles restaurant.

This was my first visit to Terroni and it was good - very good. The ingredients were fresh, the food was well made and the service was spot on.

What really drew me to Terroni was its unwavering dedication to tradition. Printed on the menu for all to see (and perhaps to give the waiters some needed ammo for demanding customers), was a notice stating the restaurant would not accommodate additions, deletions or replacements to any of their dishes. The reason? Modifications would alter the essence of the ingredients, thus changing the quality of the dish.

In a society and culture where customization is a given, this was a nice change. And, after enjoying my perfectly dressed salad and the satisfying brick-oven pizza - I wouldn't have had it any other way.

Chat 'n' Chew

2009-01-16T14:44:00.011-05:00

After almost a full day of touring the city and braving the bitter winter elements with my brother, we decided to stop for some food and warming up at the Chat 'n' Chew.

A college kid's haven, the Chat 'n' Chew offers comfort foods on the sorta cheap. There was a plethora of sandwiches, a meat loaf that claims to beat your mother's version, rib-sticking chili and much more.

The menu also offered the quintessential Mac & Cheese with a crunchy topping that was reminiscient of "our trailer park days". Unable to deny myself the delights of pasta with cheese, I ordered a large helping. It was crunchy and creamy all at the same time. Definitely more heavenly than trailer park!

To add to the ambiance, the interior was decorated with odd, kitchy collectables - team pics of pee-wee baseball teams, Betty Boop era cartoon posters, yellowing photographs of townsfolk and more. The only thing that was missing was the smell of mothballs!

Unfortunately, the service wasn't anything to write home about; perhaps this was part of the allure. As the old adage goes, you get what you pay for!

A Bubbly Treat

2009-01-14T15:00:00.006-05:00

I found Nestle's Aero at a local eatery today!

Aero is produced by Nestle in Canada and the UK only and isn't readily available in the US. So, you could imagine my surprise when I spotted it in the display of over-priced imported chocolates, right above the Dairy Milk bars!

The light and bubbly treat was one my childhood favourite chocolate bars. I remember breaking off a row and letting it melt on my tongue, and while doing so, the little milk chocolate bubbles popping energetically inside my mouth.

I did the same this afternoon, and as the new ads profess, it was pure chocolate indulgence.

Burgers a la Casa

2009-01-11T09:38:00.013-05:00

Mr. Oh treated me to a homemade meal last night.

While I enjoyed the latest novel on my bookshelf, he busied himself in the kitchen. I took a peak to see what was going on, and unsurprisingly, he had neatly laid out the food and tools he would need to execute his dish. He then, very methodically, moved through the motions of chopping and mixing his ingredients, and shaping the patties into almost perfect rounds.

Before the juicy and tasty hamburgers were served (with oven fries for him and a salad for me), Mr. Oh had returned everything to its rightful place - the garbage tossed, the dishes washed, and the counter wiped.

Definitely not the scene when I cook!

Neatly chopping onions

Mixing up his ingredients

7 chubby discs were formed; I think the odd number irked him some, so we cooked three and froze the rest.

The New Age of Advertising

2009-01-09T11:41:00.002-05:00

Wanna lose friends and consume more than half a day's calories, along with more sodium than your body can handle and who knows what else in one sitting? Then take advantage of Burger King's new promotional Facebook application: Whopper Sacrifice.

By using this app, you can publicly ditch 10 of your friends for the price of an Angry Whopper (equivalent to $5.29 USD).

Any takers?

Bebida Traditionale

2009-01-08T21:07:00.002-05:00

I'm a rather curious person and I usually (and annoyingly) ask a lot of questions. So while in the Maya Riviera a couple of weeks ago, I happened upon Sangrita on a bar menu.

When I asked the bartender, Noe, what it was, his eyes lit up and he told me it was a traditional Mexican bebida and he promised it was very good. With that, I had my first of many Sangritas.

Similar to a Bloody Mary, Sangrita is a tequila chaser made of tomato and acidic juices and a healthy helping of muy picante chiles. Served in shot glasses with tequila, I was instructed to sip alternatively between the two drinks beginning with the tequila. Honestly, one of the tastiest, thickest drinks I've ever had!

If you're interested I found this recipe that I'm hoping to give a try (courtesy of Food & Wine Magazine):

Ingredients

1/2 dried ancho chile, stemmed and seeded
1/2 cup fresh orange juice
1/2 cup tomato juice
2 tablespoons fresh lime juice
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper

Directions

In a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side. Transfer the ancho to a work surface to cool.
In a blender, combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree.
Strain through a coarse sieve. Season the sangrita with salt and pepper and chill for 20 minutes.

If you have a tried and tested another recipe for this delicious drink, please do share!

Happy New Year

2009-01-05T11:40:00.021-05:00

To ring in the New Year, our New York family gathered at Alta for an evening of food, drink and laughter.

Enjoying Alta's small plates, we ate into the New Year, stopping only to sip, chat and chant the countdown to 2009!

What more could one ask for??

All the best to you in 2009!

Coca-Cola Spreads Good Cheer

2008-12-29T19:56:00.004-05:00

The other night I happened upon the Coca-Cola Holiday Truck at the corner of 42nd St. and 6th Ave. The bright spectacle enticed many, including myself, to snap a photo or two.

A Very Merry Christmas

2008-12-28T21:44:00.012-05:00

I hope Santa was good to you this year. He definitely was for me.

And to celebrate, my grandmothers, parents, siblings, niece and soon-to-be niece or nephew (my brother and sister-in-law, as they announced to the table, are expecting their second little one in the Spring - yea!!!) gathered around the table.

Mamma, as always, out did herself and fed us until we could eat no more!

Gnocchi got the meal started. Nothing like a light start to a hearty meal!

Roasted lamb - one of several meats served at lunch - is the prize of the meal.

Rapé, rapini or broccoli rabe - a bitterly satisfying companion to any meat dish!

What's a meal without dessert? We had several options to choose from, but my all-time favourite is the cream puff!

The true meaning of Christmas - enjoying time with the fam!

Seafood Feast

2008-12-28T21:11:00.006-05:00

To celebrate the Eve of Christmas 2008, Mamma Oh prepared (yet again) an amazing fish feast for her growing brood.

Christmas Eve, at least in my upbringing, has always been a meatless day. The reason, at least as I've understood it, is that we need to "sacrifice" or "fast" before a day of religious significance. (I use quotes here to emphasize that this is not the Mahatma Gandhi type of fasting - to go hungry in my culture is sacrilege. So, instead we eliminate one food group and make up the difference by eating more than we would usually consume in a week!)

So, to ensure we observed the Christmas Eve "fast" Mamma Oh prepared numerous seafood dishes - steamed mussels, seafood pasta, calamari, lobster tails, and shrimp many ways - with several vegetable dishes, along with fruit, dessert, ice cream and so very much more!

I think I'm still full!

It's Christmas Eve!

2008-12-24T09:12:00.006-05:00

I'm back home in Toronto for the Holidays. And, while I've struggled getting into the Christmas spirit this year, I awoke excited and feeling a little more merry and bright.

The overnight snow fall (or storm as some would call it) had blanketed the outdoor landscape, leaving my neighbourhood Christmas-postcard ready. And, the aroma wafting throughout the house was evidence that Mamma was hard at work in her kitchen.

At first sniff, the air was sugar-filled and I became anxious to learn what dessert was being made (cream puffs!). But very quickly the stench of the sea assualted my nostrils and I knew: it's Christmas Eve!!

As is tradition for my family, seafood and fish are on the menu today. I'll be enjoying what I expect to be an overly filling and satisfying meal at the Oh's tonight. Will share pics soon enough!

Merry Christmas Eve to all!

Tequila!

2008-12-23T11:54:00.005-05:00

Water is undrinkable in Mexico - at least that's what all the taps warned wherever I went.

It's no surprise, then, many locals refer to tequila as the water of Mexico. If anything, I found tequila more readily available than water. But, hey, no complaining here!

Tequila - one of my favourite spirits - is made from the agave plant and was first produced in the 16th century by the Aztec people near the city of Tequila. For most of tequila's history it was an unrefined and harsh liquor that has played the protagonist role in many a drunken story. Do you remember yours?

In recent years, however, the tequila has been elevated to new heights as producers are using modern techniques to distill and age the spirit. Before heading home to the wintry weather of the Northeast, we enjoyed a wide-ranging tequila tasting. From the fruity, overly sweet to the smokily aged to the dangerously mild that sailed quickly and easily down the hatch.

After multiple samples - we had to make the right decision, dontchaknow? - we selected a mild, yet slightly fruity variation to add to our collection at home.

Mexican Street Food

2008-12-15T09:15:00.009-05:00

One of the things I love most about traveling is eating locally grown and prepared foods.

After a day lounging along the Caribbean Sea in the Riviera Maya in Mexico, we took a walk to the city center, Playa del Carmen, in search of some cultural sites and tastes.

We strolled past a food cart selling tamales. Although I wasn't hungry, how could I pass up the chance to give one of these steamed treasures a try!

The corn casing was warm and moist, and hidden within was the most delectably tender and most chicken-flavoured chicken I've ever tasted (after tasting this piece of poultry heaven, I engulfed chicken whenever I got the chance!).

The pièce de résistance of this lovely tamale was definitely the sauce. It had an incredible balance of picante and herb seasoning that made my taste buds dance and had me licking my lips for hours!

I'm off...

2008-12-12T11:10:00.003-05:00

... to the land of tacos and tequila!

Will share any Mexican food finds when I return.

Holiday Treat

2008-12-10T14:01:00.004-05:00

To bring the holiday spirit to the office, our resident heir to a chocolate kingdom treated all of us to white chocolate-dipped Oreos, delivered in a milk chocolate sleigh.

Yes, the lucky lady's family owns a chocolate factory in Florida. I just wonder if it's as magical a place as Willy Wonka's!

The Oreos were super sweet, so I'll be saving the second one and the edible sleigh for another day.

A Tree to Trim and a House to Warm

2008-12-09T16:43:00.003-05:00

To get the holiday season started right, we gathered at a friends' home this past weekend for their first NYC tree trimming party.

The hostess blessed us with her yummy treats (the dates stuffed with gorgonzola were divinie as was the ceviche). There was wine aplenty and much good company to keep.

With a massive tree to trim, we each took turns pinning our ornaments to its boughs.

What it Takes to Eat in New York

2008-12-06T10:35:00.006-05:00

Making dinner reservations in New York is a frustrating feat that requires thoughful planning and organization (two things a scattered gal like myself doesn't do very well).

The first time I tried to make reservations at Babbo with only two weeks lead time, I heard the hostess giggle on her end of the phone before she told me they require 4 weeks notice (to the day) to reserve a table.

And, yesterday, keen to get a seat at the very newly opened Shang (a Susur Lee establishment, which I'm giddy to give a try) , I spent a good two hours dialing (and redialing) before my call was answered and my reservation secured. The best I could do was an early dinner for two, mid-week.

I'm just a gal who wants to eat - why does it have to be so hard?!

Well, for those without personal assistants, little patience and an open wallet - help is here.

CelebrityTables.com claims itself to be the source for last minute dining. Like ticket scalpers, these folks reserve tables "at the most coveted and highly acclaimed restaurants around" (yes, the same tables I'm desperately trying to reserve) and then sell them off from $30 to $50.

Is it worth it? I guess it all depends on you!

Thanksgiving Lasagna

2008-11-30T17:26:00.005-05:00

This past Thursday was American Thanksgiving. Celebrated more than six weeks after the Canadian version, it is perhaps the biggest, most celebrated holiday here in the good ol' USA.

Personally, Turkey Day has never been a holiday of significance. With such strong ties to my family's Italian culture, we just never quite got Thanksgiving. My mother, of course, made the turkey and traditional fixings, and we gathered around the table like most North American families, but none of us really enjoyed the food and most of it went to waste. And, within a couple of hours of the meal we were hungry and asking for "real" food.

This year, to take advantage of my four-day weekend, my parents came for a visit. To welcome them into our home and pay at least some homage to Thanksgiving, I made a lasagna using ground turkey.

I was more than a little nervous of having my mother taste test my food, and unbeknown to her, I anxiously awaited her commentary. Before taking a bite, she lifted the plate to inspect her slice. To this she said, "very thin pasta - good." Finally after a taste, she gave a nod, a smile and said "good."

Success!

All Things English

2008-11-25T21:09:00.007-05:00

On Saturday, after weeks of waiting, our tickets for Equus were finally valid!

Why so excited? Well, the show by English playwright Peter Shaffer starred Daniel Radcliff - the (now legal) Harry Potter - in the flesh! It was enough to make three women very, very excited!

Before heading to the show, we decided to meet early for dinner. Our initial restaurant choice fell through, so we ended up at St. Andrews - a Scottish steak and seafood house. The servers were dressed in kilts and those that served us had thick Scottish brogues.

Although many of the menu options sounded tempting (except the hagis as it was described to me), I watched a tray of onion rings float by and decided on the large crab cake with onion rings! Both were very satisfying.

We all craved a little sweetness to end our meal and I was looking forward to giving the apple cobbler a try. Sadly, our server forgot about us and we ran out of time for dessert.

Thanks, again, for a lovely evening ladies!

Warming Up

2008-11-17T21:26:00.007-05:00

It was a cold day in New York today. This was only compounded by the fact that my office has yet to turn off the air conditioning. So, I spent most of the day shivering and all I wanted was something to warm me up.

So, I made a vat full of spaghetti squash soup. It was thick and satisfying. I toasted some cheese bread to add a necessary crunch to the meal.

I owe all credit to Jamie Oliver. I'm including the recipe below for you to enjoy. It's a lot of chopping, but it's so worth it! This recipe makes loads of soup - so you can freeze the leftovers for an easy meal on another day.

Superb Squash Soup

Recipe excerpted from Jamie at Home by Jamie Oliver.

Ingredients

Olive oil

16 fresh sage leaves

2 red onions, peeled and chopped

2 sticks celery, trimmed and chopped

2 carrots, peeled and chopped

4 cloves garlic, peeled and chopped

2 sprigs fresh rosemary, leaves picked

1/2 fresh red chile, to taste, seeded and finely chopped

Sea salt and freshly ground black pepper

4 1/4 pounds squash halved, deseeded and cut into chunks

2 quarts good-quality Chicken or vegetable stock

Extra-virgin olive oil

Directions

Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

Authetically Greek

2008-11-16T09:53:00.007-05:00

When visiting Tarrytown, NY a couple of weeks ago, we found Lefteris Gyro. From the outside it looked like an authentic Greek tavern and after peering in through the windows to check out the food being served, we decided we couldn't pass up the opportunity.

Greek food - and I'm talking about the real deal - is not readily found in Manhattan. Coming from Toronto with its rich Greek culture and community, it's sad to not see the same here. But, I will say that I have yet to visit Greektown in Astoria, Queens, which I've heard is teeming with authentic Greek food.

Lefteris' was crowded with people and Greek paraphernalia. The host, who I assume was Mr. Lefteris himself or one of his decedents, welcomed us in. His thick accent, paired with the aroma of food cooking had my heart fluttering. I haven't been this close to potentially great Greek food since our trip to Greece last year.

We started with the taramosalata with warm pita. This is a Mr. Oh favourite. Personally, I'm not a fan. Taramosalta (or Taramas in Greek) is traditionally made from cod or carp fish roe, mixed with mashed potatoes, lemon juice, olive oil and vinegar. I enjoy fish roe, it's the potato I can't handle. And what's worse, the versions I've tried in North America replace the potato with gooey mayonnaise! Need I say more?!

For my meal, I ordered the Gyro (pronounced more like hiro than jiro) with lamb in a pita. The pita was soft and warm; the lamb was tender and perfectly cooked; the tzatziki tart and garlicky; the tomatoes, onions and other toppings were fresh and crispy. I was in heaven!

Opa!

Buen Provecho

2008-11-12T18:52:00.006-05:00

With a little help from my Spanish-speaking friends, I was able to decode the message Mario Batali scrawled in my autographed copy of Spain... A Culinary Road Trip.

Although there is no equivalent saying in the English language, "Buen Provecho" is in Spanish what "Buon Appetito" is in Italian and "Bon Appetit" is in French.

No matter the language a good appetite is always a good thing!

The Art of Procrastination

2008-11-09T12:29:00.006-05:00

It's amazing how productive I can be when I'm procrastinating.

I had planned on spending my Sunday working on analyzing the results of my study. I started the day off with good intentions. I awoke early (shortly before 7am) and before rising out of bed, I mentally reviewed my checklist of things I needed to get done. I then gave myself a pep-talk, convincing myself that I needed to walk straight to my desk and get to work.

Fired up, I got out of bed with determination. But somehow I lost my way.

What I found was the TV remote. Channel surfing didn't produce anything of interest. It was still too early to call anyone, so I read the newspaper online. Then, I began dusting the furniture, washing a few remaining dishes in the sink and straightening up. Within an hour I was outright bored and a little hungry.

That's when I remembered that I still hadn't used my new waffle press. No time like the present to test out the new gadget, non?!

Waffles with blueberries, walnuts and syrup

A Bucolic Sunday

2008-11-02T20:51:00.002-05:00

It was a glorious fall day - crisp and cool with the sun shining brightly. With no plans for the day, we took a trip north to Tarrytown, NY to visit Stone Barns Center for Food & Agriculture.

Stone Farm is both working farm and educational center. What's more, it grows its livestock and vegetables traditionally, naturally and organically.

The animals were relatively free, and had the space to roam and play as nature intended. The pigs were rooting, snorting through the mud and eating. The turkeys were gobbling and strutting. The chickens were cooing and laying their eggs. And, the sheep were eating hay and grass. There was even a sheep dog who sleepily guarded the flock.

What's more, the animals rotate the patures, grazing the land one at a time and working together in ecological balance. Even the veggies looked happy - housed in a tempered greenhouse with a rotating roof, so they could "go outside" on nice days. To top it off, the farm's harvest is used to feed diners at the Blue Hill at Stone Barn's or sold locally.

If only all of our food was produced on idilic farms like Stone Barn's.

At Last: A Meeting with Greatness

2008-10-29T23:00:00.018-04:00

I made my way further uptown earlier this evening to visit the infamous Barneys New York for a book signing event. As I stood beneath the red awning before entering, I felt my heart skip a beat. I couldn't believe that I was so close to meeting my food idol.

Taking a deep breath, I walked in and made my way to the men's department. Before I could wonder if I was in the right place a server with a tray of champagne in flute glasses strode by. I quickly assessed the area and found the stack of the spotlighted cookbook.

Laying my hand on the hardcover, taking in the bright imagery and flipping through the pages to feel the luxuriousness of the paper (I absolutely love books), I lifted my head and there, but a few meters away, stood Mr. Mario Batali, promoting his newest production: Spain...A Culinary Road Trip.

I've been a fan of his before I knew I was a foodie. I remember looking through his cookbook my mother kept on her shelf and I found myself watching his show during my days off in university. Shortly after coming to New York, I was swept up into the foodie world and became a follower. But, my fascination, nay obsession, really set in after my first meal at Babbo.

Babbo is my ultimate favourite restaurant and Batali's flagship restaurant located in the West Village. Akin to a religious experience, I remember walking into the small, bustling, casual dining room and thinking "this is going be to really good".

And (oh my goodness! oh my goodness!) was it! I still remember my first taste of the black spaghetti with rock shrimp, spicy salami calabrese and green chiles. Truly gastronomically orgasmic. So much so, that the several times we've revisited, I've order the dish as an appetizer - just so I can relive the experience.

Ever since that first meal, I've wanted to meet Batali. Now, let me tell you, I'm not usually impressed with celebrity and less so with the social elite (yet, here I was at a book signing in the middle of Barneys! Where, I might add, I was shi-shi'd and poo-poo'd by all the plastic pretty people wearing too-big-for-their-faces glasses (at night and indoors!) as they sipped their free drink and munched on the free food like common folk like me!).

I wasn't here to simply say I met Batali and am now only two degrees of separation from Gwyneth, and more importantly, three degrees away from Coldplay frontman, Chris Martin. No, I simply wanted to meet the talent who could bring together ingredients so artistically, so sensually. And, I wanted to thank him for delighting my palate like no one else has.

Finally, today was my chance. And, I can't tell you how nervous I was! Looking over at him chatting with another fan, I felt my usual feisty-ness wash away. Timid and shy, I didn't know what to do with myself. What would I say? How would I say it?

So, instead of figuring it out, I decided to find that tray of champagne.

With flute in hand, I energetically sipped what I was told was champagne (stupidly, I asked the server what kind of champagne I was drinking and pausing so the drama of his deadpan, I'm-so-much-better-than-you look could take effect, he said, "champagne", rolled his eyes and walked away. I had an urge to remind him that he was serving me drinks, but I held my tongue.)

I then found a server carrying empanadas with chorizo, pancetta and peppers - an appetizer from the cookbook. They were yummy, but a little too salty. But, this only gave me an excuse for a second flute of the bubbly.

Feeling a little more confident, I made my way to Batali's altar to say hello. Shaking his hand, I introduced myself, handed him my newly purchased book and geekily told him I was a fan of his food. He scrawled my name, a note I can't decipher and his signature as we chatted. Finally, I asked if he had a moment for a picture. His reply: "Well, only if you join me." We chatted for a few more minutes, I thanked him for his time and then it was the next person's turn.

I left the store elated!

Simplicity Gone Awry

2008-10-24T11:31:00.012-04:00

I'm a simple person. I enjoy the simple things in life. I prefer simple designs. I write in simple sentences. I speak in simple terms. And, most of all, I appreciate simple food.

Some view simple as boring, uninteresting, basic. I disagree. When something is in it's simplest form you can truly appreciate its worth. There's no noise, no clutter diverting your attention to what is real.

Leonardo da Vinci, one of the greatest minds of all time, had this to say: "Simplicity is the ultimate sophistication."

So, my question for you today is: Why, oh why, do food makers feel compelled to throw every ingredient imaginable into simple food?

This morning, unsatisfied with my (new) routine of fruit for breakfast, I decided to pick up a muffin from a local coffee shop. The server graciously shared the muffin menu for the day: bran, carrot, oat, banana, and so on.

Since experience has taught me that a muffin is never simply a muffin, I had to determine which were plagued with raisins (yes, I'm a raisin hater). Honestly, I don't get the obsession with raisins? Most times, they're thrown in as an afterthought, with little to no rhyme or reason.

Is it to ensure consumers get at least one of their daily servings of fruit? Let me tell you, when your fruit is lathered in butter (if it's even that nowadays) and covered with sugar (or HFCS), it doesn't count.

Or, and I'm leaning toward this one, is it that food makers use raisins as detractors, so we eaters can't actually taste the poor quality of their food?

I asked my helpful server if the bran (my favourite) had raisins. Of course it did. As did, the oat and banana. I was disappointed, but then saw the carrot. It was topped with walnuts, so I had a little hope. By this time my server, annoyed with my petulant questions, was helpful no more and barked: "nuts, no raisins!"

Guess what I found when I broke into the little carrot cake? Yup, raisins - loads of them. Along with incredible amounts of walnuts, carrot pieces and spices.

Even though I dissected the raisins from the cake, there was so much going on in that little muffin that I didn't know what I was eating.

With food, as in life, less is so very much more!

How do you like them apples?

2008-10-22T10:02:00.015-04:00

Who would have thought a bag of apples could lead to so much work.

Since my apple expedition a couple of weeks ago, I've been peeling, coring, slicing and mixing apples for what feels like eternity. Last night, I finally used the last of my orchard-fresh apples. All I can say is if I don't see another apple again, it'll be too soon!

Here's a sampling of the fruits of my labour.

Apple Crostata: This Giada DiLaurentiis recipe is a favourite of mine that I've used time and time again. The pie crust is sweet, moist and flaky. Plus, since it's an open-faced pie, even a sloppy execution can look rustic and authentic!

Apple Pockets: My mother, who owns a huge sub-zero freezer and myriad pie plates suggested I just make several pies now and freeze them for later. However, living in smaller quarters than she this was a no-go. So, I compromised by making more than a dozen personalized apple pockets. I'm sure I'll appreciate these the next time company comes over!

Butter Spiced Apples: Here, I simply sauteed apple slices for a few minutes in some butter, sugar(white and brown) and spices (nutmeg, cinnamon and a little cayenne).

Chicken & Apple Salad: Tired of all the sweet baking, I decided to incorporated the apple into dinner. I was a little wary of fruit at dinner, but the apples added a mighty crunch to the salad.

Apple Share: When is enough enough? When the look of an apple could actually turn your stomach, I'd say you're about there! To relieve myself of apples, I packed a bag of apples, created a little sign "Orchard Fresh Apples. Help Yourself" and placed them in a well-trafficked area of my office. By lunch hour they were gone!

Apple Zeppole: Before leaving the orchard we had a little taste of apple cider donuts. I needed more. To feed my craving and use up the last two remaining apples, I tried my hand at these Italian-style donuts (or as Nonna E calls them, doh-nats with an emphasis on the last syllable). They were sprinkled with sugar, cinnamon and nutmeg. I gave one or two a try, but to relieve myself from the temptation I sent them with Mr. Oh to share at his office.

Celebrating Baby

2008-10-19T21:22:00.009-04:00

We gathered at a friends home to celebrate their pending parenthood.

This was my first coed baby shower. And, all I have to say, is thank goodness the trend is moving away from the archaic ladyfests to an intermingled event that everyone can enjoy.

Now, I do enjoy a chickfest every now and then - but the ones I get a kick out of have never included dry conversations with people you haven't seen in ages about what other people you don't care about are doing and we don't sit around playing games. Well, there have been a few games, but not the type you typically play at showers.

Since childhood, I've hated the bridal shower (and in later years, the baby shower). Being my mother's only daughter, I was forced to accompany her to every event. I remember huffing and puffing every time an invitation came in the mail. I would whine for weeks, begging my mother to let me sit this one out. But, I was never granted such a wish.

The event the other night was unlike any I've had to attend previously. There was wine, good company, interesting conversations, more wine, and even a few games.

But, of course, the hit of the party was the food. The mamma-to-be and the party planner got together and created an amazing Indian spread for all of us to enjoy.

The names of the dishes escape me now, but they were darn good! There was a lentil dish, one that centred on chickpeas, one of yogurt with lentil dumplings, and chicken based platter in a tomato sauce, and to accompany each there was steamed rice and warmed nan.

I had to pass on the yogurt dish due to my slight lactose intolerance, but the rest was just delish!

Communal Dining

2008-10-15T22:41:00.010-04:00

A group of us gathered at Gyu-Kaku, a Japanese BBQ joint in the East Village, to celebrate a friend's birthday. A California-based chain, you wouldn't guess it based on the decor of the space - sophisticated and modern.

Like a BBQ in your own backyard, the only difference with Japanese BBQ is that you get to grill indoors and without leaving the table. Now, you may be thinking, what's really the point of Japanese BBQ? If I wanted to pay for raw food ingredients that you have to cook yourself, why not do it at home after purchasing my items from the local market.

The truth is, Japanese BBQ, like it's Korean counterpart, is at its very essence an experience - which all dining should be. What better way to get the table chatting (not that this group needed help there), than having to share cooking duties on your meal.

So, what did we eat?

We started the meal with thick chunks of ahi tuna marinated with soy sauce and sitting on a bed of seaweed. It was a refreshing start to the meal.

Feeling the fall weather, I ordered a Kalbi soup - a spicy soup that warmed me from the inside out.

We ordered an array of uncooked trays - mixed vegetables,mushrooms, scallops, ahi tuna, and beef. We grilled each to our preference and ate until we couldn't eat more. We accompanied our entree with unagi (eel) bibimiba.

This was a birthday dinner, so we couldn't leave without some cake! This banana chocolate crepe cake had multiple layers of crepe, banana and chocolate. The bananas were ripened to sweet perfection. It was paired with vanilla ice cream, but the cake was more than enough.

When you have a BBQ at hand, what's better than s'mores. I'll tell you this was my first taste of s'mores (yes, I was deprived) and they were so very goooood! We were given skewers and roasted our marshmellows over the open flame - the closest I'll get to a camping cook-out!

It's Apple Season!

2008-10-11T22:49:00.011-04:00

There isn't another fruit that says fall like the apple. So, to celebrate the most colourful of seasons, a few us ladies escaped the city for the hilly landscape of the country.

I don't think we could have picked a more picture perfect day to do so. The weather was beyond expectations - the sun was shining so brightly and warm that we peeled off our layers and hung out in our T-shirts. And, we were right on time to witness some of the most beautiful scenery I've set my eyes upon. The trees' leaves painted the landscape with shades of green, crimson and gold.

Our drive led us to Masker Orchard in Warwick, NY. Masker is a family-oriented orchard, where guests pick their own apples, and while doing so, eat to their heart's (and tummy's) content.

There were many apples to choose from: delicious, macintosh, empires, ida reds, prime reds and more. I had a taste of almost all of them and to this day, my favourite is still the mac - crisp and sweet. Plus, I just love its size - perfect for snacking.

We filled our bags with our favourites until we couldn't carry them (or, as in one case, the bag ripped from the stress of the weight). As we picked, we kept coming back to the same question: what exactly were we going to do with all these apples?

As I told my fellow apple pickers, all I wanted to make was a single apple pie. I guess I'll be baking and eating apple-themed goods for quite some time to come!

Super Miso

2008-10-10T15:03:00.009-04:00

Miso soup is a sodium-rich broth. The darker the
broth, the more sodium it has.

Ever since dining at my first sushi restaurant many years ago now, I've been infatuated with miso soup.

Sadly, unless you frequent a sushi house regularly (I don't have that luxury), miso is usually hard to come by.

Luckily, a nearby lunch spot, Pret A Manger, offers miso soup on their daily menu.

While at the counter ordering a cup of the soothing liquid, the woman behind me mumbled her approval of my order. When I turned to her, she shared with me that I had made a wise lunch choice because miso has many healing powers.

So what's so great about miso? Other than it's taste, of course.

Originating in China and perfected in Japan over the last thousand years, miso is a clear broth made from simple ingredients: soybeans, and either rice or barely pastes. Some versions add tofu or seaweed for extra substance.

Together, these ingredients make for a nutritionally rich soup of antioxidants and protective fatty acids, as well as healthy doses of Vitamin E, protein and Vitamin B12. Plus, there are a bunch of minerals in there to strengthen the immune system.

So, where does the power of this superfood come from? Many believe it's the fermented soybean paste (as opposed to non-fermented soy, which is proving to be a cause of health-related issues). Science is coming to believe the daily consumption of fermented soy to be the reason for the low rates of heart disease, and breast and prostate cancers in Asia.

Here are some of the other benefits of miso (from: Hiro Watanabe's The Magic of Miso):

Reduces risks of cancer, including breast, prostate, lung and colon cancers
Protection from radiation
Immune strengthening
Antiviral Prevents aging
Helps maintain nutritional balance
Helps preserve beautiful skin
Helps reduce menopausal complaints

Plus, it's less than 50 calories for a 12 oz cup. I guess there's no excuse not to have a cup a day!

Couched In

2008-10-08T12:16:00.007-04:00

The last few weeks have been the busiest I've had to endure in a long time. All aspects of my life were in upheaval. At home, we were packing up our old apartment, while painting, decorating and settling into our new condo. At work, I was transitioning out of my old job and into a new one, and at the same time participating in the company move to a new office building. And, on the school front, I was trying to push onto the next phase of my thesis paper.

So, last night after weeks of go-go-go, all I wanted was a night curled up on the sofa under a cozy blanket.

Now, a date on the couch is not complete without a snack. So, before settling in, I pulled out my trusty airpop popcorn maker (the most used gadget in my pantry) and made a heaping bowl of the crunchy treat.

Popcorn is my ultimate snack food. It's light and airy and you can add whatever topping your palate so desires. My favourite combo, and the one I chose last night, uses a little bit of butter, kosher salt and cayenne pepper.

Finally, home, sweet home.

Oyster Myths Demythed

2008-10-07T17:28:00.020-04:00

Several visitors were in town last weekend, including friends from Toronto as well as my brother who was here helping us paint and set up our new condo (thank you again!).

Although crazed and exhausted by the flurry of moving activity, we gathered for dinner at Angelo & Maxie's.

Now, I'll be honest, this is not my favourite spot in New York and I don't highly recommend it. But, somehow, we've found ourselves here many times.

So, what's the problem? Well, first off, the food is, for lack of a better word, so-so. The menu is pedestrian and populated with standard steakhouse fare with little flare.

Second, the ambiance is just a disappointment. Located just a short walk from Union Square, the restaurant does little to reflect the trendiness of the area. Instead, once walking through the doors of Angelo & Maxie's, you wouldn't know you were in Manhattan as the place resonates more closely to the countless other restaurants housed in suburban strip malls.

But, the company and the wine made up for the difference.

We started our meal with a serving of oysters on the half-shell. Varied in size and shape they were fleshy and fresh. With them came some standard dressings - Tabasco, soya-based and tartar sauces, as well as lemon wedges.

The oysters were tasty and refreshing. As we enjoyed the exquisite sea creatures, the table debated the oyster and wondered if any of it were true.

Do pearls really come from oysters?
True oysters do not produce gem-quality pearls. All shelled fish (clams, mussels, oysters) secrete pearl-like balls, but the ones you'd want to string around your neck mostly come from pearl oysters that are actually saltwater clams.

Are oysters aphrodisiacs?
Sadly, no. Science has proven this a fallacy based purely on myth. The Ancient Greek story of Aphrodite tells us the goddess of love was born from the womb of an oyster (see Botticelli's painting below). Ever since, it has been believed that Aphrodite's infectious powers of love, lust and beauty are harvested in the oyster and by consuming these you, too, will be injected with these powers. Now, wouldn't that be lovely?

Botticelli's Birth of Venus (Greek: Aphrodite)

Breakfast in the Park

2008-10-01T16:04:00.006-04:00

This morning before heading into work, I decided to take a moment for myself.

Before I proceed, let me first say, I'm not one who has time in the morning for such leisure. I am of the belief that time works against me. No matter how early I awake, I'm usually flying out the door half clothed, half make-up'd with an armload of essentials like house keys, shoes for the office, and of course, my pre-breakfast snack.

But, this morning was different. I was recently promoted to a new role at work and today was officially my first day on the job. Plus, and this part makes me just giddy with excitement, as a result of my new role, I've been transferred to our brand-spanking-new office near Bryant Park in Manhattan.

I awoke excited and didn't mind having to descend to the ovens that house the trains that take me to work. And I felt my excitement grow as I ascended the station steps nary half a block from my new office tower.

Once at street level, I felt New York City bless me with an energy that I've missed for the past 15 months while working in Queens.

So, this morning, it being a bright and cool fall morning, I decided to prolong the good vibes before I become, once again, my usual curb-enraged speed walker.

I stopped at 'Wichcraft for a healthy breakfast. Born from chef mastermind Tom Colicchio, 'Wichcraft elevates the sandwich (hence its namesake) to a new level by offering wholesome, local products and creating gourmand-friendly fare.

Over the past few years, the chain has expanded its menu options to include Coffee & Pastry, Soups & Salads, and Ice Cream.

In Bryant Park, 'Wichcraft has segregated its offerings into portable-looking huts that are scattered around the park. This morning, I went to the Coffee & Pastry stand and ordered a Greek yogurt with granola and honey. I then took a seat at one of the bistro tables to enjoy my breakfast while watching the tail end of a bocci game.

The honey was richly sweet and it balanced the sourness of the creamy yogurt. The granola added a great crunch. But, they added an incredibly healthy helping of plump, juicy raisins to the mix. This wouldn't be a problem if I enjoyed or even mildly liked raisins, but truth be told I can't stand these shriveled, would be, could be, should be grapes.

I ate around the raisins as best I could, but in the end, I had to give up and I headed into the office. Maybe not a completely satisfying start to this new chapter, but a healthy one nonetheless!

L'arte d'arrangiarsi

2008-09-21T21:03:00.013-04:00

The Italians have a saying "l'arte d'arrangiarsi", which translates to the art of making something out of nothing.

For the most part, I've heard this saying used as one would use "making a mountain out of a molehill".

But, when I read Elizabeth Gilbert's incredible Eat, Pray, Love (a book for everyone to relish), she provided a new perspective on the expression - and of course, it has to do with food. She explains that Italians have a knack (an art) to make an incredible meal out of few basic (nothing) ingredients.

There is no food that more exemplifies l'arte d'arrangiarsi than pizza.

In preparation of our upcoming move, I spent the day packing up my kitchen. In doing so, I discovered several foodstuffs that if I didn't use quickly, I'd have to loose them. These included: an envelope of rapid rise yeast, half a zucchini, a sliver of an onion, half a jar of artichoke hearts and a spoonful of capers. Literally, a handful of nothingness.

Add to this some bread flour, a few spices and a can of tomatoes and voila... a satisfying meal after a hard days work.

Now, if I only knew where I packed that corkscrew, I could have enjoyed a glass of wine with dinner.

A Mid-Day Pick-Me-Up

2008-09-18T13:41:00.016-04:00

The last couple of weeks have been incredibly busy for me. So much so, I haven't had much time to blog, let alone eat.

Well, in truth I have eaten. Mostly, my diet has consisted of pretzels and other vending machine favourites, or good ol' cereal. There were also a couple of meals at home, but I've had to rush through them to get back to what I was doing.

So, today as I begrudgingly opened up my mundane, rather tasteless salad, I began reminiscing of my last grand meal. And, thanks to Mrs. L-G, I have pictures to bring those fond memories to life.

Several weeks ago, Mrs. L-G and I, along with our boys visited Craftsteak. Craftsteak is my absolute favourite steakhouse in New York. It's a stylish, modern and airy place that is perfect for languid, indulgent dining. Plus, the service is just excellent. The waiters are knowledgeable and dote on you from the moment you walk in to the moment you leave (even if you're the last table and they're just desperate to get home).

But, it's the food that keeps me going back. Here are some pics of our meal.

I ordered the grass-fed sirloin. The waiter explained that grass-fed beef is slightly leaner than corn-fed beef. It was served searing hot and sliced, which made it great for sharing.

The BEST onion rings I've ever had - and really the sole reason I keep going back to Craftsteak. I don't know how they do it, but the batter is incredibly crispy, while the onions remain firm to the bite and almost greaseless.

I've heard you can't have steak without potatoes. I don't eat potatoes, with the obvious exception of gnocchi. My generous dinner mates kindly ordered gnocchi instead of mashed or au gratin potatoes, so I could have a taste. They were buttery heaven!

We finished the meal off with a cheese platter that ranged from mild, soft goat cheese to a strikingly overpowering, hard cheese that I now forget the name of. There was also a sharp cheddar that had the table swooning. The accoutrements included walnuts, cherry tomatoes, marmalade, honey and bread.

In pictures

2008-09-08T08:32:00.013-04:00

The Hoboken Italian Festival is on. Part carnival, part feast, the streets were lined with food tents, games and people having a good time.

Freshly squeezed lemonade
Zepppole in the making. Here, these are simply fried dough that are sprinkled with powdered sugar. In Canada, I'm told, they are usually stuffed with a custard-like cream. I'm not sure which is the "original".
We shared a classic: hot sausage with sauteed onions and peppers.

A Sweet Surprise

2008-09-07T10:30:00.009-04:00

Surprised? Yes. Sweet? Not so much.

Have you seen the new commercials by the Corn Refiners Association that promotes the "good" of High Fructose Corn Syrup? If not, check it out here.

Promo Line: "It's made from corn, doesn't have artificial ingredients and is fine in moderation."

Are you as aghast and appalled as I?

I took a quick look at their website and they list several "truths" about HFCS.

HFCS does not appear to contribute to obesity more than other caloric sweeteners.

No denying it, there has yet to be a study that links HFCS to any health diseases. I guess we just have to wait for enough people to die from obesity-related diseases to evaluate this statement.
HFCS is nutritionally equal to sugar or honey.

A calorie is a calorie, right? Therefore, if you're on a 2,000 calorie/day diet it doesn't matter if you're using your 2,000 calories to consume a chocolate cake or using those same calories spread across 3 to 5 balanced, nutritional meals. There wouldn't be any health effects there, right?
It contains no artificial or synthetic ingredients.

This one is a knee slapper. A technicality really.

Yes, HFCS is made from corn. But, the question is what type of corn? Just like other foodstuffs, corn has different grades. And, you can bet your bottom dollar you wouldn't eat HFCS corn as you would regular corn on the cob.

Another question for you - how natural is machine-made food?

The HFCS process doesn't begin with the actual corn, but rather corn byproducts like cornstarch and corn syrup (both of which have been highly process to begin with). Then, three different enzymes (at different points of the process) are added to these byproducts to increase their glucose and fructose values in the product.

HFCS doesn't resemble its "primary" ingredient and doesn't hold any of the natural qualities of corn. Saying this, is HFCS really natural?
HFCS prolongs the shelf-life of food products.

Now, if I was building up my personal bomb shelter, I'd be looking for food products that can stand the test of time. But, if I could go to the grocery store regularly, what's the point?

Today, just about every processed food product contains HFCS. So, my question, if you're a person (not me and I really hope not you, either) on a steady diet of frozen dinners, pop/soda, boxed snacks and the like, how can you moderate your intake of HFCS?

So, the next time you see HFCS on the label, ask yourself if it is as natural as the Corn Refiners Association claim it to be.

I Run Because...

2008-09-06T13:26:00.007-04:00

Last weekend, I ran in the Human Race – a 10 km course sponsored and hosted by Nike+. It was an incredible event that got about one million people racing in 25 cities around the world. In New York, there were more than 10,000 people who turned out for the event. Part of the proceeds from the race supported various charities.

It was pretty amazing to be part of something so big. But, with big crowds come big issues.

The event was horribly disorganized – there was a 30 minute start delay and when we finally got started, the course couldn't handle the large crowd. At one point, the race came to a complete halt as thousands of people tried to cross a very narrow bridge.

To top it all off, upon crossing the finish line racers were offered warm water and yogurt with granola. Mmmmm – there’s nothing like dairy to quench your thirst!

Over the years, many have asked why I run and I've always had a hard time answering them. Why? Well, because I both love and hate running (New Balance's recent commercials epitomize my feelings to a T).

There are the health benefits - I can stave off heart disease and other chronic illnesses. It also satisfies my need to compete and achieve - is there any better competitor than yourself? And, when I'm actually running, I feel strong, energized and empowered.

This is all great, but more times than naught, I loathe the effort involved. I don't like leaving my bed at 5:45 most mornings, I’m not happy about passing up my glass of wine when I’m training, I’m not a huge fan of sweating, and I could really do without the aches and pains that follow me after my outings.

So, why do I do it? Well, to be completely honest, there’s only one reason that keeps me going: food, glorious food! Really, is there any better reward than knowing you can actually eat - and eat well - without fearing (too much) the consequences of the weight scale?

On Sunday, after running for 1 hour and 10 minutes (my worst performance to date), I decided I was owed a little treat. Since Nike wasn't kind enough to feed me, I made a quick pit stop before heading home:

Jamaica Comes to LIC

2008-09-05T14:06:00.006-04:00

I detest cafeteria food. For the most part, it's a smorgasbord of menu options that are unappealing, unappetizing, and at least for the one in my office, unhealthy.

I currently work in an area of Long Island City, Queens where there are few lunch options to enjoy. I prefer to brown-bag my lunch, but lately I haven't been as committed to the practice as I should be.

So, I’m stuck with cafeteria food (yes, I have only myself to blame). On most days, I settle with a soup or salad because the rest of the offerings are just unacceptable.

But this afternoon, the cafeteria surprised me with a Jamaican feast! There was jerk chicken, rice and beans, beef patties, collard greens, and barbecued corn. Guess what I had? Yup, a little bit of everything. Well, okay, more like a healthy helping of each!

The chicken was spicy and finger-licking good, the rice and beans were well flavoured and satisfying, but the greens and corn were real disappointments – they were just greasy and way overcooked.

The apex of the meal, of course, was the beef patty. It was flakey and spicy, just like I like it! Beef patties have always held a special place in my heart. First, they’re just damn good – I enjoy them toasted so they are crispy on the outside and warm on the inside. Second, they always remind me of my first childhood neighbourhood.

When I was very young, my family lived in Little Jamaica in Toronto and my brother, Big D, used to treat me to a beef patty every now and then. On days that I was exceptionally good (or more likely, he had a dollar and a craving for a patty), we used to stop in to a little shop on our way home from school and order a spicy patty to go!

Today's patties didn't match the authetic, homemade patties of Eglington Avenue West, but they were yummy!

Way to go LIC caf! Maybe you can do it again sometime!

A Salty Souvenier

2008-08-30T12:41:00.007-04:00

My oldest friend (not in physical years, but in friendship years) is in town with her hubby. This was the first time the four of us have hung out on this side of the border.

We started the evening with drinks at the Gaslight in the Meatpacking District and then headed to Craftsteak a couple of blocks away.

Craftsteak, a Tom Colicchio restaurant, is fantastic and we enjoyed a multi-course meal that I'll remember for some time to come. I'll post photos and a full review shortly. Before we left, they gave us one last treat for the road. A savory goody-bag filled with salty and spicy popcorn, roasted and caramelized pecans, homemade pretzels and salty cookies.

What better way to remember your meal than with a food souvenier to enjoy the next day?

The Sweet Side of Zucchini

2008-08-25T21:43:00.008-04:00

I love zucchini. And there's no better time to enjoy them than the summer.

Although zucchini are now force-grown and offered year round, they are the tastiest during the summer months. A member of the squash family and available in green or yellow varieties, zucchini is technically a fruit because it is the ovary that gives "birth" to the zucchini flower.

Am I the only one surprised by this fact nugget? A fruit, really?

Science may call zucchini a fruit, but the culinary world categorizes it a vegetable and uses it predominately in savory dishes. But, there are a few examples where it is used in sweet treats.

One example is the zucchini chocolate cake.

It's a personal favourite - fluffy, moist and chocolatey - but I've learned that it's not a crowd pleaser. The first time I offered this cake to a guest, I watched his face turn from enjoyment to disgust upon learning that the green flecks peppering the cake were actually pieces of zucchini.

I was surprised then and continue to be perplexed by others who have negative reactions to this cake. Is it so off the wall to mix in a vegetable in a cake? If so, then why is the carrot cake so widely accepted? Is the taste of the zucchini offensive? If that were true, wouldn't that same offensive taste appear when cooked in more traditional ways?

Hmmm. I guess I can't win them all. Oh well, more for me!

A Day Down the Shore

2008-08-24T09:53:00.012-04:00

To take in the last days of summer, we spent the day down the shore yesterday. It was a perfect beach day: sunny and warm with a refreshing breeze that floated over us as we soaked in the sun's rays.

Plus, since it's late August, I was able to dip into the Atlantic to jump a few waves and relish the healing power of the salty ocean (yes, salt is an excellent seasoning for food, but it also does wonders for the skin!).

We have been visiting Spring Lake for the past few years and we just love it. It's a quaint, picturesque town with impeccable landscaping, gorgeous homes, good restuarants and most importantly - at least for our purposes - a clean, less-crowded beach.

While the town's restaurants offer fresh, locally caught seafood and other tasty dishes, the boardwalk is limited food-wise. Of course, you can get your variety hot dogs, hamburgers, cheese steaks, pretzels, subs, pizza, and the list goes on and on. But, these are not viable options for me.

When it's a hot day and I'm sitting on the beach in a swimsuit no less, the very last thing I need or want is greasy, salty, almost-instantaneously fattening fast-food. So, I've learned to bring a few snacks of my own.

Yesterday, we stopped by the market and picked up some fresh fruit bowls. After a couple of hours sitting on the sand, the ripe strawberries and plump blueberries were the perfect treat - juicy, refreshing and light.

Eat, Drink or Die

2008-08-22T11:30:00.004-04:00

Tom Colicchio - chef, restauranteur and celebrity - has launched a new Website!

A wiki of sorts for foodies Eat, Drink or Die houses a plethora of options to foray into the world of food. You can get a leg up on your cooking techniques by Tom C and other famous (or not) chefs, attend a food seminar by experts, watch a cooking webisode, learn about up and coming chefs, search for recipes and so much more.

Now, the few videos I've watched are rather amateurish and well, for a lack of a more sophisticated word, boring. But, the content is good - really good.

The gem of the site, and where the wiki comes in, is you can add your own content. Upload your personal cooking videos, post your fav recipes, and promote your products, expertise or business.

With Tom and others watching, I'm sure this site will do wonders to many businesses and even give rise to future food stars. Maybe you?

A Wok to Remember

2008-08-21T23:00:00.011-04:00

Growing up, we didn't have The Food Network with its 24 hour food coverage and revolving door of shiny, smiley food personalities. But, we did have local, memorable chefelebrities that I remember watching on public and local stations.

There was Pasquale from Pasquale's Kitchen whose cooking was always accompanied with a glass of wine and an aria. To be honest, I always thought it was the drink that had him singing (a few glasses always got my nonno singing), but he truly was a trained operatic singer.

But, my favourite was Yan of Wok with Yan. He was my favourite not solely for his cooking, but for his trademark aprons and corny humour. For those unfamiliar with the Vancouver-based chef, on every episode he donned a different apron with a saying that played on the word "wok". There was Wokkey Night in Canada, Wok's New, Pussycat?, Wok and Roll, and the most memorable because Mr. Oh still uses it on occasion, "Wok the Heck".

Wok with Yan was on TV from 1980-1982 with reruns for several years afterward, so I'm hoping that since I was still quite young at this time, I can blame my fuzzy memory for my faux pas.

So, the other night I decided to treat us to honey-glazed ribs. They were boiled and then marinated overnight, so they were moist, well-flavoured and, with the honey glaze, sweet.

As I made them I remembered back to the cable TV show, specifically the episode where Yan demonstrated for his viewers yet another use of a wok - that of a shield to place atop your head in the event of an earthquake. Now that's chef charm!

Now for my gaffe.

See, I got the recipe from Martin Yan's Quick & Easy recipe book (I highly recommend the edition). I "borrowed" the book from my mother four years ago thinking it was the chef from my childhood. But, as I sat to write this entry, I learned that the star of Wok with Yan is Stephan Yan who is of no relation (nor any resemblance, might I add) to Martin Yan, the author of my cookbook and host Yan Can Cook that also aired in the early '80s!

I can't tell you how disappointed and, yes, embarrassed I am by this news. For years, Martin Yan has been my lone coach in at-home Chinese cuisine. And, for years, whenever I've used his recipes or saw him on shows like Iron Chef America I would declare, "Hey, that's Wok with Yan!" and if I was in the presence of others, I'd follow by proudly stating, "He's Canadian!" and then recount memories of his show.

How many people have I relayed this false information to? If you are one of these folks, let me confirm for you, yes, I'm a silly, silly fool!

Recreating Sunday Supper

2008-08-18T19:52:00.009-04:00

I owe my love of food to my mother. But, I'll be honest, I didn't notice the impact she's had on my love affair until I moved too far to enjoy the magic that comes out of her kitchen.

I guess there's truth to that old adage about absence making your heart grow fonder.

Since moving, I've been trying to recapture the tastes, scents and traditions my mother set before me. Of all of them - there are far too many to list - my favourite is the tradition of Sunday lunch.

While growing up, Sundays were extra special. I'd awake to the wafting scent of my mother's sauce cooking and the rhythmic sounds of her kneading dough on the table in our basement. On these mornings, I'd quickly make my way to the kitchen to see what type of sauce was brewing. Was it good sauce - the type that can top any boxed pasta? Or was it Sunday sauce - a thick and meaty ragu that could only justly be paired with tender fresh pasta, or better yet, hearty gnocchi?

Then, I'd visit my mother to check out what type of pasta she was making. Mostly, it was fresh pasta, but on those extra special days, she was rolling out gnocchi.

The rest of the morning was spent waiting for those glorious words to be called: "Lunch is ready!" Once they were, my family would pile into the kitchen and gather around our growing table to enjoy each other's company and the food.

I awoke craving Sunday lunch yesterday morning. So, following in my mother's footsteps, I cleaned my potatoes and set them to boil, got my sauce going and then rolled out and shaped my gnocchi. I then spent the rest of the day finding things to do to work up an appetite.

This wasn't the first time I recreated the Sunday meal in my home, but it had been quite some time, so we just couldn't wait for the supper hour.

It was all worth the effort and the wait. The sauce - deeply red and thickly luxurious - was a perfect balance to the light and silky potato dumplings I made. They were fluffy pillows of heaven that set off an explosion of flavour in my mouth.

I think I'm a step closer to Mamma's greatness!

The Muppets Come Home

2008-08-17T14:05:00.003-04:00

Yesterday, I visited the Muppets at their new condo on Manhattan's east side.

Upon ringing the bell, the door swung open and there stood Mr. and Mrs. Muppet, greeting me with huge smiles on their faces and I knew instantaneously - the Muppets have finally come home.

After four years, three apartments and two cities, they've found a space that they could make their own. And, they did. After months of trekking the city and scouring the web for the perfect tiles, faucets, applicances, cabinetry and more, they have created a home that perfectly represents their lives and their style.

It is a modern, relaxed and social place that I'm sure they will call home for some time to come.

To celebrate their new home, they gathered a group of friends and let the Prosecco flow.

Prosecco, the Italian champagne, is a sweet, bubbly drink that is best served chilled. It is a sparkling wine made from a late-ripening white grape of the same name that is grown in the Veneto region of Italy. It was originally used to make Harry's Bellini and can be used in a variety of mixed drinks in replacement of champagne.

Our sophisticated bartender, Mr. Muppet, served flutes of Prosecco with a spalsh of elderflower. It was a yummy, aromatic afternoon treat. We ching-ching'd our new homeowners before drinking, nibbling and chatting the afternoon away.

Is there any better way to pass a Saturday?

Congrats again, Muppets!

Snap! Crackle! Pop!

2008-08-15T09:57:00.006-04:00

Rice Krispies!

Are you singing the jingle in your head, too? Every time I pour a bowl, I hear the Snap, Crackle and Pop elves of my childhood singing their tune.

Now, that's the power of advertising!

I had a bowl this morning and was curious to see where my favourite threesome are today. I found this site where you can learn about the history of Snap, Crackle and Pop and take a look at the Rice Kripies boxes of yesteryear. A Rice Krispies museum, if you will.

Wanna learn how others say "Snap! Crackle! Pop!"? Check it out:

French Canadian: "Cric! Crac! Croc!"
Spanish: "Pim! Pum! Pam!"
German: "Knisper! Knasper! Knusper!"
Danish: "Piff! Paff! Puff!"
Finnish: “Riks! Raks! Poks!”
Dutch: "Pif! Paf! Pof!"
Afrikaans: "Knap! Knaetter! Knak!"

Is your childhood calling?

Must I Say Goodbye?

2008-08-14T10:36:00.007-04:00

It just may be time to say goodbye to my Mario Batali Cast Iron Grill and Pressini-maker (my Mario, as I affectionately call him). He was a gift given to us several years back and I love it. He's stylish - square in shape, red in colour and solid like its namesake. And, at least in the beginning, he grilled like no other, infusing my meals with a smokey and sultry flavour.

Usually, when using my Mario it gets a little smokey indoors. But, the past several times I've grilled, the apartment has filled with such billows of smoke that I feared the fire alarm would sound.

But it was the other night's smoke-fest that nearly reduced me to tears. I truly felt betrayed by my Mario.

So, here's what happened. When I was last at the market, I selected the most delectable-looking zucchinis, eggplants, peppers and tomatoes, as well as softened goat cheese, pocket-less whole-wheat pita bread and fresh thyme. The ingredients were going to make grilled veggie pressinis.

These sandwiches were going to prove my Mario had every right to remain in my kitchen (lately Mr. Oh has been unhappy with the smoke-effect and has been chiding me to get rid of the pan for good).

So, after getting home from work the other night, I got to work on my pressinis. I cut up the veggies, tossed them with olive oil, salt, pepper and thyme, and slid them into the oven. I was going to use the grill, but with the amount of veggies I had prepared I needed a much larger medium to bake them (thank goodness I did). Within 20 minutes my home was filled with the aromas of summer.

Upon pulling out the cookie sheet with my wilted medley, I sampled a few of each. They were cooked through perfectly, well-seasoned if I don't say so myself. Good start, right?

So, I turn the heat up on my grill (medium as per usual) and begin assembling my sandwiches. I place the first onto the flame and begin working on the second.

Within seconds - SECONDS!!! - an intense smell insults my nostrils, the pan is releasing piles of smoke, quickly filling my kitchen and apartment with a thick white fog. I pull the pan off the flame, do a mad dash to the window (damn window only opens a palm-width wide), then the door to release the smoke into the hallway (yes, my neighbours love me!) and back to the stove where the pan continued to puff.

I made the rest of the sammies and used the trustworthy oven to warm them through. They were very tasty, but the pita wasn't as crispy as I wanted, it didn't have the smokey taste I so desired and the grill marks were nowhere to be seen.

As I ate, I replayed the sequence of events. And, listened to Mr. Oh bemoan my Mario, telling me it was time to get rid of him.

My heart sank, not my Mario! I know, he failed me. But they say cast iron pans only get better with age. That they last lifetimes (note the plural here), are a great way to cook healthfully (as they require little oil) and safely (as it cooks food through evenly).

I was - I am - heartbroken. But can I just give up on my Mario? Maybe he's just going through a rough patch. I'm sure he'll do better next time.

Dinner and a Story

2008-08-13T22:44:00.013-04:00

Sweeping views of NYC just outside my apartment

I returned home from work tonight later than usual. This gave Mr. Oh enough time to get dinner together for us - spaghetti topped with sauteed rapini (broccoli rabe), onions and sun-dried cherry tomatoes. This is our usual, especially when I'm working late and he's cooking.

It was just the way I like it - bitter, spicey and satisfying.

As we ate, I recounted the scene I witnessed on my way home. Here it is again for your entertainment.

It was a beautiful night and the sun was starting to set, so I decided to take the boardwalk path from the trains to my apartment building. As I enjoyed the spectacular view of the New York City skyline across the Hudson River, I noticed something in the water. I continued walking until I realized the white thing bobbing in the water was a man!

I stared around to assess the situation. Was he thrown in by someone? Did he swim over from Manhattan? As these thoughts crossed my mind, I glanced around the boardwalk and noticed a rumpled pile of clothes sitting upon a bench.

Could he be out for an evening swim ... in the toxic pool that is the Hudson River?

Like a trainwreck, I walked to the edge for a closer look. He was doing the backstroke and he appeared to be enjoying himself. But, his fun was short-lived.

It was already high tide and as a ferry was making its way into its slip, the water became very rough. So much so that the waves rushed him to the pier, knocking him up against the cement pillars. From my vantage point, I was able to watch him bounce in the water just a few metres down the boardwalk. He was struggling, coughing and swallowing water. He was in distress, but what could I do. There was no way I was going in after him.

Someone with better reactionary skills than I (after being in several rather stressful situation, I've learned I'm just about the worst person to have around in times of distress), notified an officer to check out our swimmer who quickly called his mates to the area.

The swimmer was not doing well. He was coughing harshly, trying to clench to a concrete pillar beneath the boardwalk, but the waves were too rough for him to get a good grasp.

As he continued to be trashed about beneath the pier, a life saver was thrown down to him. He grabbed it and a collected sigh by the surrounding police officers and spectators was heard. That was until our swimmer let go and began to backstroke away from the life-saving device and the people who could help him.

Perhaps suicide mission and not a leisure outing?

Although trying to escape, another large wave rushed our swimmer back towards the cement pillars, leaving him much worse for the wear. He was really struggling and this time started to yell out. An officer who had suited up in diving gear, was lowered to the water to retrieve our daredevil. But somehow, he swam away again!

This only annoyed and angered the crowd. None of us were willing to walk away, but we also didn't want to witness someone die.

Doing all they could, the officers were unsuccessful in several other attempts to rescue the Hudson daredevil. Finally, a ferry - yes, a ferry boat - came into the pier and trapped him. At first he seemed to resist by swimming away from help, but somehow he was convinced to give up his mission and climb up the net the crew let down for him. He climbed up, was shipped to the slip and officers went onboard to retrieve the rebel.

When he was rescued, a small number of spectators clapped. The rest of us jeered, taunted or commented on the need to arrest the fool for wasting tax-payers' money and our time.

I'll keep my eyes on the news to see what happened after the rescue.

An Evening in Macondo

2008-08-10T19:42:00.009-04:00

Taking a cue from the somewhat magical town of the same name created by Gabriel Garcia Marquez in One Hundred Years of Solitude, Macondo kicks up the gourmet quotient on Latino comida de la calle (Latin street food).

Our tapas-loving friends, intrigued by the name of this new Houston Street restaurant, asked if we were up for a night of tapas and sangria tinta. Of course, we were!

When we entered Macondo, we were transported to a kitchy world reminiscent of a holiday resort. There were plantain bananas hanging from baskets around the bar, tables were surrounded by comfy couches, and the back dining room walls were wallpapered with plastic ivy and it was lit by a huge neon light that alternated colours from green to red to yellow and so on. Like I said, kitchy.

The food was good. We ordered a number of small plates (tacos, arepas and ceviches) that were delivered to our tables at a steady pace that gave us enough time to enjoy each without mixing flavours and textures. Of all of the dishes, the grilled steak Cocas (flat bread) was my favourite. The steak was paired with arugula, jalepenos and Cabrales cheese.

Again, it was the cheese that won me over. This cow's milk cheese is produced in the small rural town of Asturias in northern Spain. Here it is aged for two to six months in cool caves in the limestone mountains of the area. Like Gorgonzola and Roquefort, Cabrales has blue-greenish coloured veins running through its body and has an incredibly pungent flavouring that struck a punch to my palate. I just loved it!

What Did You Eat?

2008-08-07T22:38:00.021-04:00

This is the question that starts every conversation I have with my mother and father. Even if I speak to both of them on the same night, they will both ask the question and I must - must, I tell you - answer them.

Unlike other questions of curiosity like, "How's the weather?", "What did you eat?" is my parents' thermometer on the state of my life. When you're happy you eat well; when you aren't you don't. Simple as that.

My brother, Rob, and I joke that this question is sometimes the only reason they call us. That they really don't want to or need to know anything else. That is, unless they don't like the answer.

Yes, this little phrase of four one-syllable words tells them all they need to know about my mood, temperament and overall health (both mental and physical). It is their gauge of my true level of happiness - at home, at work, in my relationships and in life.

So, tonight as I settled onto the sofa to eat and watch a rerun of Ugly Betty, I thought of my parents and hoped they wouldn't call tonight. It's not that I didn't want to chat, not at all. The truth is, I just didn't want to cause them any unnecessary concern.

Concern? Yes. Because tonight's dinner consisted of chips and salsa for Mr. Oh and a bowl of Special K for me. As you can tell from the pic, I import my Kellogg's cereal from Canada. There is a significant difference in taste, texture, colour and most importantly, the ability to stay crispy longer in milk.

Had my parents called and I reported tonight's menu, they'd pepper me with questions to understand what was wrong because snacking isn't dinner. And no dinner means something so much more.

Kraft-y Dinner

2008-08-06T22:50:00.008-04:00

Have you ever had a night where all you wanted was a warm, hearty meal that hugs you from the inside out?

After a rather tough couple of days in the office, tonight was definitely that night!

I also needed something quick. Kraft Dinner (Mac & Cheese in American) to the rescue! But, straight from the box just wasn't going to do. I needed something more. So, after mixing in the regular ingredients I added a healthy helping of asiago and provolone cheeses. Then, I baked and broiled the pasta dish until it was a batch of browned, crispy and sizzling goodness.

We enjoyed a glass or three of Merlot while Mr. Oh patiently "listened" to my gripings (he nodded at the right times and his comments throughout my rant fit, so I'll give him a pass!).

After splitting the meal between two, I took a quick glance at the nutritional panel on the package. It was then I realized that one box is recommend for a family of four. FOUR?!! Obviously, not an Italian-Canadian/American family!

How Do You Like Your Coffee?

2008-08-02T11:35:00.005-04:00

Crisp!

My in-laws are visiting from Toronto and have treated us to a Canadian favourite: Coffee Crisp! This "nice light snack" is a combo of coffee cream, cookie wafers and milk chocolate.

A Chicken Conundrum

2008-08-01T11:46:00.023-04:00

Today, for the first time I faced the omnivore's dilemma.

I've been reading Michael Pollan's The Omnivore's Dilemma: A Natural History of Four Meals for several months now. It's a good, informative read, but like most diets I recommend reading it in small, moderated bites with other fodder to distract you. Lest, of course, you want to run away screaming from the "civilized" food industry that we are inextricably, undeniably and sadly chained to.

A journalist by trade, Pollan reports on his experiences in understanding exactly what goes into creating four distinct meals: a super-sized meal at McDonald's, an organic family feast, a grass-fed, locally grown dinner, and a meal that draws on our ancestors' practices of hunting and gathering. With this thesis in mind, Pollan's food adventures take him from a corn field in Iowa, to an organic production line in California, to a grass-fed farm in Virginia and lastly to a foraging expedition in the backwoods of his hometown. I will save you from the details of his discoveries, but I will say I have never been more confounded and challenged by the politics, morals, perils and pleasures of the food we consume.

I am yet to complete the book and after this morning's reading, I'm wondering if I can get through the last few chapters.

As I sat on the E train on my way to work, I decided to get the fluids in the brain churning and pulled out my book. The passage I opened up to discussed egg production.

I won't say I'm a regular egg-eater (when you've seen the fight against heart disease first hand, you try to stay away), but this morning I awoke to a rather empty tummy and was looking forward to my cafeteria-made egg-white omelette with spinach and mushrooms.

To say the least, it changed me. Sometimes, as irresponsible as it is, ignorance is bliss.

Conflicted by my new knowledge, my walk from the trains to the office was escorted by two chickens who sat atop each of my shoulders. As they came into view, I'm sure I heard the little trilling sound that Hanna-Barbera used to announce the Great Gazoo's presence to Fred.

On one shoulder, perched a clean, very white hen with a little halo atop her tiny head who in a cooing tone coaxed me to enjoy the omelette I was so looking forward to. On the other shoulder, sat a ... well, I won't describe the image my imagination conjured up, but I will say it wasn't pleasant. This one didn't say anything; her presence spoke volumes.

After I settled in to my workday, I was good and ready for breakfast. I began to make my way to the cafeteria when (cue trilling sound) my two new chicken friends popped into view again.

I didn't make it to the caf and I didn't have my omelette this morning. But like most omnivores, I wonder how long I can withstand my political (?) or moral (?) stance.

Eating My Curds and Whey

2008-07-30T21:45:00.023-04:00

Lately, I've been on a "homemade" kick. There's just something comforting and empowering to know that I could make my own food products right at home with a few simple, and for the most part, quality ingredients.

I regularly make my own breads and pastas, but last night I decided to give formaggio a chance.

I first got the idea after reading a Toronto Life article about a Bay Streeter who began making cheese out of her home for personal consumption and is now a successful, full-time organic cheese producer.

I don't have any aspirations to be a professional cheesemonger, but I figured if she could make cheese from her home, why couldn't I?

I decided to start with ricotta. Ricotta is a fresh cheese traditionally made from the whey left behind when processing buffalo or sheep's milk cheeses. For inexperienced cheese makers like me, ricotta can be easily made using cow's milk and doesn't need any special ingredients that cannot be found at your local grocer.

I collected my ingredients - whole milk, some salt and distilled white vinegar - my trusty thermometer, a fresh cheesecloth and away I went.

I will admit it was a rather lengthy process - in time, not effort. But it was amazing to see the curds form before my eyes.

To celebrate (and taste) my success, I made a simple ricotta salad to enjoy with dinner tonight. I paired the cheese with the Pennsylvania tomatoes I scored last week, fresh basil from my apartment-sized herb garden, and a little olive oil, salt and cracked pepper. I opted for a fresh dish so we could judge the quality of my homemade ricotta.

The ricotta had a pleasant flavour and the texture was good. But, I will admit, it wasn't the best I've had. Next time, I'll shorten the time spent draining the curds to make for a creamier texture.

Practice makes perfect, right?

Farewell to the Bs

2008-07-29T17:58:00.012-04:00

Over the weekend we made our way over to Staten Island to dine at Fellippo's. This was my first trip to the other island and I marveled at the greenness of it all. There were trees everywhere - something that you just don't get in such abundance in Manhattan or Jersey City.

Fellippo's has been coined one of the best Italian eateries on the Island and it didn't disappoint. The restaurant had a familiar feel to it and offered a traditional menu with many seasonal specialties.

I started the meal with two slices of Sicilian eggplant sandwiched with provolone cheese, honey and breadcrumbs. I then enjoyed a tiny sample of Mr. Oh’s sautéed rapini topped with burrata, a buffalo mozzarella stuffed with cream that has an incredibly luxurious texture (see pic). We then shared an arugula and pear salad before I enjoyed my fettucini nero fra diavolo. My delicate squid-ink pasta was piled high with assorted fish (clams, mussels, squid and sword fish) and a spicy tomato-based sauce. Mmmmmmm!

It was a languid, indulgent meal, but the purpose of our trip was not simply to enjoy a new restaurant in a new area. It was, however, to bid farewell to B Sr. and his lovely wife as they embark on their retirement adventures in Florida and Connecticut.

Mr. Oh first started working with B Sr. several years ago. Over the years their relationship has flourished from boss to mentor to friend. It’s been comforting to watch this progression and I know Mr. Oh will miss his daily presence. But, something tells me his impact will reverberate for some time to come.

The Accidental Bargain Shopper

2008-07-27T19:52:00.017-04:00

I stopped by the Union Square Greenmarket on Friday. After a long week, I just wanted a break from the city without having to leave it.

The Greenmarket is open year-round and brings farmer-fresh fruits, vegetables, flowers, meats and natural food products (honey, jam, etc) to Manhattan. The foods are grown and shipped from New York, New Jersey, Pennsylvania and Connecticut. With the ever-growing geographic reach of our food chain, this is as local as we can get in the city.

Although located in one of the most people- and car-congested areas of New York, the Greenmarket is my little oasis. It's my chance to look, feel, and at times, sniff the produce, which gets the creative juices flowing and inspires future dishes.

After touring all the tents and speaking with some of the vendors about their products and their growing methods, I decided to go with the Pennsylvania-farmed vine-ripened tomatoes and peaches and cream corn.

I then proceeded to the scale where my selections were weighed and priced. True to its market tradition, bargaining is fair play. But, the urban gal that I am, the price listed is the price you pay with, of course, the addition of your local and federal taxes, and any other gratuities.

With this mindset, the following exchanged occurred:
Li, in surprise: "Wow $12 for the tomatoes? Maybe I should just take some out. I don't think I'll use them all this week".
Vendor: "Okay, how about $10?"
Li, very excited: "$10 for the tomatoes and corn? Sold!"
Vendor, with perplexed hesitation: "Um, well. Okay for everything."

Yes, I had mistaken his intentions and as a result saved a whopping $4 ($2 for each the tomatoes and the corn)! Do you recall that IKEA commercial where the woman rushes out of the store, yelling to her partner-in-crime to start the car? Well, that is exactly what was going on in my head - so I quickly pulled a $10 note out of my bag, stuffed it into the vendor's hand, grabbed my bags and rushed off as quickly as I could.

Only when I was safely across the street and hidden by the throngs of people did I stop to giggle at myself! It was only $4!

Cherry-Flavoured Memories

2008-07-21T22:20:00.009-04:00

While I was at the market the other day I spotted a towering display of cherries. Cherries are one of my favourite summer fruits - not simply for their sweet juiciness, but for the memories they recall - so I couldn't resist.

As a child, my father, brothers and I would spend summer Saturday afternoons in my grandparents' backyard. Like most nonni, their yard wasn't conducive to child's play; instead it was dedicated to growing vegetables (tomatoes, zucchini, and verdura of all kinds) and fruit, most notably their two monstrous cherry trees.

So instead of playing, my brothers and I were free to climb the trees. It was good fun for us kiddies, but for the adults it was a way to collect the cherries easily and quickly. We were always given pails to collect our fruit, so we could enjoy them like "civilized people" at the table. But I never descended with much to share.

There were two reasons for this. First, I only wanted to fill my pail with the reddest, juiciest, sweetest cherries I could find. The problem, however, was that when I found them I had to give them a try to see if their taste matched the promise made by their beautiful appearance. I did this time and time again.

When I tired of eating cherries, or more likely, my belly ached with over-consumption, I'd begin searching for the nastiest, worm-infested cherries I could find. Why? Well, I wouldn't want to waste a good cherry when pelleting my brothers on the other branches, of course!

The cherry trees don't blossom as they once did. It seems that once their main caregiver passed on, so too did many of their buds.

Although my market-bought cherries don't match the taste of my nonno's home-grown cherries, they do bring forth sweet memories of childhood.

Toro! Toro!

2008-07-17T13:33:00.012-04:00

Natsumi is an Italian-inspired sushi house found just a few blocks above Times Square. I know, when its doors first opened I, too, took a double take at the concept. How could you bring together these two disparate cultures? In Natsumi's case, easily and elegantly.

In this easy, modern restaurant (which has a cool adjacent bar and lounge with fun cocktails), you'll find New Style Carpaccio, which features fresh raw yellowtail tuna or hamachi instead of beef. The Pizza Nuovo styles its spicy crab, tuna or seared salmon upon a bed of rice similar to an open-faced pizza. It also offers an array of sakes and wines.

Mlle. M and I had the house white, an Italian that was crisp and clean. It was a perfect pairing to our steamed edamame dumplings and sushi entrees that were too generous. Divine!

But, the highlight of the meal was the Toro our gregarious and generous table neighbours shared with us. They were so excited when ordering their Toro (they actually yelled with exceptional glee, "Toro! Toro!") that I couldn't help asking what it was. This only made them more excited and demanded I try some once it was brought out.

Toro, they explained and research confirms, is the most valued and desired sushi ingredient. It comes from the belly of the tuna, so it's fatty and succulent. There are two parts of the toro - chu-toro and o-toro. O-toro, the most prized, has a small area called the sunazuri that is marbled with thin lines of fat.

True to their word, when their beautiful platter of sushi/sashimi came, they demanded I experience a taste of toro. They watched as we sampled the fish, asking with anticipation, "It's good, right? Just melts in your mouth!" And oh boy did it!

Guess what I'm getting next time I hit a sushi joint? Toro! Toro!

Picnic in the Park

2008-07-13T23:04:00.008-04:00

Today was a perfect day for a picnic in the park. So, we packed a cooler full of treats and headed outdoors with friends and their little one.

We spent the afternoon lounging upon blankets, chatting and chasing the little princess as she teetered around the park.

Tapas Treat

2008-07-12T18:45:00.003-04:00

Fridays are usually the hardest of the week where I’m watching the clock tick by anticipating quitting time.

But, it being such a beautiful summer day where the sun was shining and the humidity was at moderate levels, I didn’t want the day to end. So, I asked a friend if she was interested in a glass of wine. Of course, she obliged.

Living in the same building, we decided to take an elevator ride down to the wine bar located adjacent to the lobby of our building. City Vino, is a predominately South American-inspired wine bar and store where you can either enjoy a glass or bottle on site, or take it to go. We ordered a bottle of Malbec from Argentina and enjoyed a variety of tapas, including sautéed choritzo, succulent ribs tacos and fresh caprese salad. The ribs taco were incredible and definitely worth a return visit.

We chose a table outside on the patio, where we could enjoy the mild weather and our New York city views. Here, we chatted about everything – work, our impending move (where we’ll be neighbours again), and our significant others. It’s amazing how chatting with a girlfriend can re-energize you and give you a fresh perspective!

After several hours, we finally stopped our gabbing to notice we were the last guests. The servers had turned the chairs onto the tables and seemed ready to head home. So, we took our cue and left, promising to do it again soon.

Red Meat/Red Bull: Same Difference?

2008-07-12T17:59:00.008-04:00

It happened again. As I was enjoying the second or maybe third bite of my filet mignon (prepared medium-rare), I felt a surge of energy coursing through my veins. I was no longer chilly from the damp Boston night; I was chatting a little louder and with more expression than when we first settled into our evening; and my hands were shaking.

I haven’t found an explanation as of yet, but each time I indulge in a piece of red meat, I experience symptoms similar to drinking a can of Red Bull.

Friends and I were at Mooo…., a modern steakhouse in Boston’s Beacon Hill, to celebrate the Fourth of July. As each of us enjoyed our meals, I apologized ahead of time for my imminent behaviour change. After 8oz of red meat, I ignite into a fireball of energy where I resemble a five-year old with ADD.

When I asked how red meat affected them, they each explained that it usually makes them feel tired and lethargic. Most of those I've asked associate red meat to these feelings. So, why is it that red meat leaves me abuzz with energy, feeling as if I could run a marathon? Could it be because I only eat red meat a handful or two times a year? Does frequency of intake make a difference? Hmmm…

Aside of the side effects, Mooo… is a treat. If you’re ever in Boston, you must make your way over. The food is excellent, the décor modern and cool, but I’ve one warning – leave room for dessert. I recommend the lemon meringue pie – what an exceptional presentation!

The King of Mushrooms

2008-07-05T23:47:00.013-04:00

Earlier this week, I made my way over to Chelsea Market. Home to the Food Network offices and studios, the ground floor of the building is a true market with bakeries, pastry shops, a wine merchant, grocery stores and more. My favourite spot is BuonItalia, an authetic Italian specialty foods shop that offers a great selection of cheeses, cured meats, and other imported grocery items.

I walked away with a bag of dried porcini mushrooms.

Porcini (translation: piglet) are known to be the king of all mushrooms. They are meaty and offer an intense nutty flavor. When they are dried their flavour is magnified, becoming almost pungent (I equate their scent to fish food). To say the least, a little goes a very long way.

I decided to use these little piggies in tonight’s dinner - a mushroom (portobello and porcini) and spinach risotto. After several days in Boston (a yummy town, which I’ll post about shortly) all we wanted was a comforting home-cooked meal.

Risotto isn't a quick dish to make, requiring the cook to stand on guard, constantly stirring the mixture and ladling in just enough broth, until ready. But, tonight it was all worth it - it was indulgently thick and creamy, and the porcini added an incredible punch of flavour. We paired it with a glass of Montepulciano and chatted about our recent trip. Ahhhh, home.

Simple, Yet Healthy

2008-07-03T20:05:00.009-04:00

As I prepared my simple dinner for two tonight, I remembered back to a conversation I had with a friend. A vegetarian, she claimed she rarely cooked at home becaused vegetable-based dishes were too time consuming and difficult. I'm no where near being a vegetarian (me like me some meat!), but vegetables have always been such a large part of my life. So, to say the least, I was surprised and in an attempt to convince her otherwise, I rattled off some simple recipes she could try.

Tonight's meal is a prime example of how simple (and delicious) vegetables can be. On the menu was whole wheat rotini (growing up my brothers and I called this pasta shape "screwdrivers"; Big D coined the term when he was 3, confusing the shape of the pasta (screws) for the tool) , with blanched and then sauteed broccoli, red onions and enough olive oil for dressing. We topped it off with softened goat cheese - delicious! And the best part, it took me about 30 minutes to prep, cook and serve. Take that Rachel Ray!

Cheers to Canada

2008-07-02T20:27:00.005-04:00

Last night a few Canucks (transplants and visitors) and I convened at Bua, an East Village Irish pub, where we raised our glasses to toast Canada on its birthday.

When living in Canada, I loved Canada Day more for the day off and the fireworks than for what it symbolized. But now, living away from home, I cherish the day for all that it stands for. Its acceptance of diversity, its rather liberal politics and social benefits, and its global peacekeeping efforts. Of course, there's always room for improvement, but all in all, it's a country to be proud of. And, thinking back to the group last night, I'm not the only one!

The Tradition of Brunch

2008-06-29T22:42:00.012-04:00

Friends arrived late last night from Toronto to start their week-long tour along the Northeast. After a rather lazy start to the morning, we all agreed brunch was most befitting for a sunny, summer Sunday. So, we headed over to a little french bistro, Cafe Cluny, in the West Village.

The space was quaint and relaxed and the menu offered a variety of fare that kept even my rather persnickety guest pleased. As I sipped my mimosa, and enjoyed my brioche French toast with Maple syrup and tart fresh berries, we caught up on happenings in Toronto, life in New York, and the rest of the chatter that comes along with catching up with good friends.

As we lounged our way through the meal - we sat, ate and chatted for several hours - I wondered aloud how the French came to perfect the breakfast hour. The most memorable brunches I've had in New York have been at French bistros (Pastis, Balthazar) and I've enjoyed many breakfasts in Quebec-based chains in Toronto (Coras, Eggspectations). I, along with my friends, assumed since the French do brunch so well, they had to of been the creators of this delectably relaxed meal. Plus, does it not fit their lifestyle?

But, my quick Google research tells me otherwise. Brunch, it seems, is a British tradition dating back to the late 1800s. It was a meal that was founded on the priciples of leisured priviledge. As families became richer, their breakfasts became more opulent, almost as a reflection of the power and affluence of the British Empire itself during this time.

No matter who "invented" the portmanteau-worded meal, we should give thanks to such an enjoyable tradition.