Wood & Wine

Bistro De La Gare

2011-05-20T10:11:00.001-07:00

A great new find! Now that sprummer (New York City's Spring/Summer) is among us, the garden at Bistro De La Gare is dreamtown. A girlfriend of mine took me there last week for dinner and I have already been back. Chefs Maryann Terillo and Elisa Sarno seem to get it right every time!

Photo: David Goldman for The New York Times

Bistro de la Gare is a partnership between chefs Maryann Terillo and Elisa Sarno.The co-owners first met when Elisa went to work for Maryann in 1987 at the West Village restaurant Café de laGare. When the café closed in 1991 Maryann was a private chef, teacher, and caterer (Two Divas) until she became the chef/partner at Jarnac from 1999-2009. She designed and implemented the menus for both Café de la Gare and Jarnac. Both restaurants were very well received with high scores in Zagat and included in many guides including Michelin. After getting her start with Maryann, Elisa went on to work as the chef of the Cleaver Company (catering and take out shop) from 1988-1998 and at Babbo restaurant from 1998-2009. She was involved in the opening of Babbo, where she created dishes and designed menus for special dinners. During the years Elisa and Maryann continued to collaborate on freelance catering assignments, charity dinners, and on occasional special assignments overseas in Europe and even Japan. Most of all, the two enjoyed going to Italy many summers to teach cooking classes in Tuscany and Venice. In 2010 Maryann and Elisa have reunited in a new venture Bistro de la Gare, named in honor of the small West Village restaurant where they first worked together.

More Info About Bistro De La Gare Here

My Favorite New Recipe

2011-05-20T10:05:00.000-07:00

This black bean salad recipe from Real Simple has made my spring/summer! I can make a batch with dinner one night and days later I'm still adding it to my salads, soups, etc. It's SO healthy, I don't add any salt or pepper. The lime juice, cilantro and scallions give it just the right flavor!

Enjoy!

(this photo is not my own, it belongs to Real Simple)

Chipotle Pork Loin With Black Bean Salad Recipe | Real Simple Recipes

Food Rules

2011-05-10T08:33:00.001-07:00

Food Rules: An Eater's Manual by Michael Pollan

My rating: 5 of 5 stars

A definite MUST read for anyone wanting to get off the Modern Western Diet! A quick & easy book of rules!

View all my reviews

Incredible Edibles!

2011-03-25T11:40:00.000-07:00

The Mad Genius of “Modernist Cuisine”: newyorker.com

Seth's 30th Birthday Cake

2011-03-16T11:24:00.000-07:00

Seth's four layer, 30th birthday cake was a huge hit so I thought I'd post the recipe. I bake him this cake every year, just not with quite so many layers.

I cannot take credit for the recipe. One of my best friends, Elizabeth Leonard, is the creator. She's so brilliant she actually baked this cake for my 30th and Seth went nuts over it so it's been his birthday cake ever since. I will, however, take credit for the fresh berries.

This cake is made from a box! Purchase 1-2 boxes (depending on how many layers you want) of dark chocolate cake. Preheat oven to 350° (double check the box) so that you can pop it in the oven the minute it's mixed.

To the box mixture, add half a bag of melted dark chocolate chips, a splash of real vanilla and a few shakes of cinnamon. Don't overly stir and make sure you use fresh eggs!

Check your cake with a toothpick five minutes before it's finished. Do not overcook. Leave cake in pans only 2-3 minutes.

Frosting: Cover the bottom of a sauce pan about an inch high with dark chocolate chips. Cover chips with heavy cream and stir until melted and blended. For this four layer cake, I used two bags of chocolate chips and spread it between each layer. The cake was so high we had to use chop sticks to keep it from falling over.

Cover with fresh strawberries, raspberries, blackberries and blue berries.

I have to give props to my mother and mother-in-law who kept this four layer cake from being "The Leaning Tower of Chocolate."

KSW

Barefoot in Paris

2011-03-16T10:24:00.000-07:00

Seth & I had two of our favorite people, Chidi & Esther Achura over for dinner the other night. I felt inspired. I opened my "Barefoot in Paris" book my mom bought me for Christmas and found these delicious recipes.

We started dinner with an Endive, Pear, and Roquefort Salad. Our main course was Filet of Beaf au Poivre, and Asparagus with Hollandaise sauce.

The salad dressing was amazing and was composed of champagne vinegar, mustard, egg yolk, salt, pepper & olive oil. The Hollandaise sauce was such a nice touch on the asparagus and the steak was cooked in beef broth and Cognac and topped with chopped shallots.

We enjoyed a bottle of Chateau Boisson Premieres Cotes De Bordeaux 2008 which went perfectly with the Filet of Beef au Poivre. I love a good dry Bourdeax with red meat. We finished the meal with fresh strawberries, bananas and dark chocolate sufflè.

Delicious!

KSW

Wintery Lazies

2011-01-11T05:41:00.001-08:00

I have been fighting the flu since before the Holidays. Here are my favorite wintery shortcuts:

-Trader Joe's frozen appetizers for entertaining when I have no energy
-Cup Noodles when I can't taste anything
-Trader Joe's frozen meatballs (I make a mean 5 minute spaghetti & meatballs that keep the crowds happy)
-Emergen-C 1000 mg Vitamin C
-Netflix Series 24
-Jonathan Franzen's book "Freedom"

I miss being in the kitchen. Looking forward to having my strength back.

KSW

Gourmet Shepherd's Pie

2010-12-10T12:08:00.000-08:00

When I offered to host a dinner for 13 people, I went hunting to find a special recipe that would feed a big group. I also wanted it to be gourmet-y because I know that "love is in the details." I found this Gourmet Shepherd's Pie recipe on Epicurious.com. Such a perfect winter feast! The ingredients such as lamb, pearl onions, leeks, turnips, and white wine made me smile and I knew it would do the same for our friends.

Again, I had the help of NYCSalt student Devin Osorio. He is an incredible sioux chef. He did a lot of the hard work like skinning the pearl onions and chopping up the turnips.

While guests waited for the pie to come out of the oven, we served them our Holiday Bourbon Ginger Snap

Devin and I had a couple of really good laughs.
1. We got the wrong turnips and ended up having to pull them out of the pot one by one.
2. I lit my oven mit on fire
3. Burned a pan
4. We let the lamb braise a little too long which braised away some of the important details, however the flavor was still delicious!

I highly recommend this recipe for something special.

Gourmet Shepherd's Pie Recipe

KSW

My Run In with Chocolate Soufflé

2010-12-10T11:52:00.000-08:00

A couple of weeks ago, I decided to try my first Chocolate Soufflé. I mean, how hard could it be? After all, my recipe was from Real Simple. I had to double the recipe because we would be feeding so many. Big mistake! I am fake smiling in this photo. I was exhausted!!!

The best part about it was the Brandy Créme Anglaise.

I wouldn't recommed this recipe to anyone unless you have a lot of patience and couple of friends to help you.

Bittersweet Chocolate Soufflé with Brandy Créme Angaise Recipe

Mountain Pies!

2010-12-10T11:21:00.000-08:00

The day after Thanksgiving, we stopped for dinner at the Omni Bedford Springs Resort. We had been Christmas shopping all day and we were hungry!

While we waited for our food to arrive, we made our way outside to enjoy the fire pit. To our surprise, there was a chef making mountain pies!

Ingredients: Sliced Bread & ANYTHING & EVERYTHING you can imagine!
Meats, Cheese, Jam, Chocolate, Marshmellows, Bananas, etc. You just stuff the bread with whatever you want and stick it in the fire.

We loved them so much that we bought a bunch for Aunt Mary's cabin.

Perfect for a tired cook!

KSW

Love is in The Details

2010-12-10T11:07:00.000-08:00

This is what I told Devin, one of my photography students from NYCSalt who helped me prepare a dinner for 13 people in our home last weekend.

I was so excited to put up the new hat hanger Seth's & Aunt Uncle bought us in Bedford, PA. Note: the antique door knobs!

We made the napkins a bit more personal by wrapping little bits of cinnamon around them with twine.

Devin working hard!

I stole my Thanksgiving idea, but accomplished it "City Style" by using store bought natural items instead. The pinecones, cinnamon sticks and cranberrys were so fragrant! We just tied twine around mason jars and stuck candles inside.

You can't go wrong with rocks, candles and pinecones!

Lastly, be sure to have a cheese board out for when your guests begin to arrive & you are still cooking, which is pretty typical in the Whalen household.

KSW

Degustation Wine & Tasting Bar

2010-12-10T10:57:00.000-08:00

The other night Seth & I were having drinks with an old friend in the East Village. On the way there, we passed by the cutest little alcove style wine & tasting bar. Degustation Wine & Tasting Bar. I haven't eaten there yet, but have read some reviews and plan to make that my next gastro-infused date night! Wanna come?

"Jack Lamb, the suave, super-dapper, pocket-square-sporting, Hog-ridin' gastropreneur—whose culinary fiefdom includes Jewel Bako and Jack's Luxury Oyster Bar—has been known to behave somewhat like a fickle schoolgirl when it comes to opening and closing restaurants. The sixteen-seat space that was previously Grace's Kalbi Bar and before that Jewel Bako Robata has seamlessly become an elegant tapas bar (or "Franco-Spanish-inspired small plates" restaurant in Lambspeak), where Wesley Genovart, a Perry St. grad who looks to be about 12, fusses over his bite-size creations in plain view of diners seated side-by-side at the food bar. With its reverential service, its frequent changes of silverware, and assorted other flourishes, this isn't your ordinary toothpick-flying, sangría-flowing tapas bar. Genovart's menu makes use of such currently fashionable A.W. (After Wylie) cooking techniques and ingredients as sous vide and xanthan gum. But nothing tastes forced or contrived. Flavors, for the most part, are bold and harmonious, and often so rich that the smallish portions make perfect sense."

— Rob Patronite and Robin Raisfeld

KSW

My Favorite Thanksgiving Day Recipes

2010-12-09T12:15:00.000-08:00

Thanksgiving morning always begins the same for me. After enjoying a cup of coffee (preferably by the fire), I begin making the roasted garlic & onions for my herb butter. These items go along way in any kitchen.

Roasted Garlic & Onions

-Preheat oven to 400°

-Place 2 medium sized onions and 2 heads of garlic each on it's own square piece of tin foil

-Drizzle each item with Extra Virgin Olive Oil, wrap loosely and place on oven rack for 30-40 minutes until fragrant

While your garlic is roasting, chop up your fresh herbs, 1 TBS each
-Thyme
-Rosemary
-Sage
-Fresh Parsley

Once your garlic has been roasted, take 2 sticks of unsalted butter and add your fresh herbs, 4 cloves of the soft, roasted garlic, salt & pepper.

You can set that aside somewhere until you are ready to prepare your turkey. I rub this roasted garlic & herb butter all over my turkey and even put generous amounts underneath the skin. The herb butter is also great for basting and you can add it to your mashed potatoes, gravy, etc.

In the meantime, your family & friends need something to snack on to get them excited for the meal.

I love making candied walnuts or mixed nuts. I set them in the kitchen where I'm cooking to ensure that I don't get lonely.

This year, I used walnuts. I coated them in honey and brown sugar and placed them in the oven at 400° until fragrant.

Uncle Stephen admitted that he liked my recipe from last year better...it was gooier and more sinful! Last Year's Recipe so you can decide for yourself.

If you slice a pomegranate into 4-6 parts and leave it on a giant cutting board, throughout the afternoon, the seeds get eaten. It's a fun snack. Just be sure to keep napkins close by.

Next, I prep the string beans for my Green Bean and Tomato Salad, and then I macerate the shallots for the salad which should be done a few hours in advance. For our group, I have to double this recipe.

-2 large shallots thinly sliced and put in medium sized bowl
-pour 1/4 cup red wine vinegar over the shallots and let them sit (2-3 hours)

While the shallots are macerating, I have time to prep the turkey.

While the turkey is in the oven, I throw on my boots and head outside to find natural treasures to decorate with. This year I rounded up the troops!

My mother in law, husband, and Uncle all followed me around with baskets and bags and humored me (bless them!) as I instructed them to "find color!"

Once you've got your treasures, de-thorn them and clean them up a bit, and then separate them into categories to make the decorating easier.

What we did this year, was tie our natural pieces to mason jars and make them into candle holders which we used to line the staircase & decorate our table.We found a bunch of twigs and made miniature scrolls that we used as place settings. Each person's scroll had a family member's name inside. We then had to write a list on the scroll of all the things we're thankful for about that person. After dinner and cleanup, we all sat around the fire and shared them with each other.Once the table decorations are finished, it's time to head back to the kitchen.

There is a specialty drink to be made, and this year, my husband and I chose the Bourbon Ginger Snap.

Now I've got a little time to get cleaned up and dressed up for dinner! After showering, I finish my Green Bean and Tomato Salad.

-In a large pot of boiling salted water, cook the green beans until tender but still firm to the bite 1.5-2 minutes after the water returns to a boil. Drain, rinse under cold running water and drain well.

-3 pints of red and yellow cherry or pear tomatoes, halved lengthwise

-Dressing: Take the macerated shallots and whisk in 1 TBS of dijon-style mustard. Add salt & pepper and gradually whisk in 1/2 cup of extra virgin olive oil. Stir in 1/2 cup of freshly shredded basil.

-In a bowl, toss the beans with half of the dressing. Arrange them on one side of a large platter. Toss the tomatoes with the remaining dressing and mound them next to the beans.

Believe it or not, this is the ONLY photo I have of this dish! It's taken from the cookbook where I got the recipe which is called "Great Recipes For Great Weekends."

This time of year, I can often only find the red pear tomatoes, but the bright color still makes the Thanksgiving Day plate pop! Don't you think?

KSW

Croque Monsieur, Croque Madame

2010-10-29T12:12:00.000-07:00

My Aunt Mary found and used this recipe while we were all at the cabin this summer and it was a huge hit!

If you're having special breakfast guests, this is a unique and impressive meal!

What you'll need:

White Pepper

12 oz. thinly sliced jambon de Paris (high-quality wet-cured ham)
10 oz. Gruyère cheese, coarsely grated

8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick

Fry up an egg to make it "Madame" and serve with a fresh mixed green salad!

KSW

Mike West & Wienerschnitzel

2010-10-29T11:23:00.000-07:00

Amazing.

We had dinner with Mike West & his girlfriend Lauren and they whipped up the most amazing German dinner delight!

We began the evening with German beer while watching the chefs at work

Lauren tends to a cucumber + dill salad

Mike soaked & salted the pretzel hors d'oeuvres

Seth occupies himself by sipping on an 8 year old Bicardi

Beer & butter on everything! Brussel sprouts, apple & pinenuts

Spaetzle

Wienerschnitzel

The finished product

We ended the evening sipping on Jagermeister and playing Quench in the Cigar Room

I won't mention who won the game because I'm still salty about it...

Otherwise, a perfect evening. Thanks Mike West!

KSW

Chicken Pot Pie

2010-09-27T11:49:00.000-07:00

I was so inspired to find a good Chicken Pot Pie recipe after Seth brought home delicious leftovers from one of his events.

Of course I found the perfect recipe inside of the my "The New Best Recipe" book!

First, make the Buttermilk Biscuit Topping...

1 cup unbleached all-purpose flour
1 cup plain cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, quartered lengthwise into 1/4 inch pieces
3/4 cup cold buttermilk, plus 1 to 2 tablespoons if needed

-Pulse the dry ingreditents together in a food processor. Add the butter pieces and blend. Transfer the mixture to a bowl and add the buttermilk. Stir with a fork until the dough gathers into moist clumps. Put the dough in the fridge (for up to 2 hours) while you make the Chicken Pot Pie.

Chicken Pot Pie
1 1/2 pounds boneless, skinless chicken breasts and/or thighs
2 cups low-sodium chicken broth
1 1/2 tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 small celery ribs, cut crosswise 1/3 inch thick
Salt and ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas thawed
3 tablespoons minced fresh parsley leaves

Adjust an oven rack tot he lower-middle position and heat the oven to 400˚. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer, and simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.

Increase the heat to medium-high and heat the oil in the now-empty pan. Add the onion, carrots, and celery and saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the veggies are sauteing, cut the meat into bite size pieces. Transfer the veggies to a bowl with the chicken; set aside.

Heat the butter over medium heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.

Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. Pour the mixture into a 13 by 9 inch baking pan. Top with desired pastry (I prefer the buttermilk biscuit but Seth wants me to try whole wheat next time).

I decided to add my own little love to the pot pie!

Bake until the pastry is golden brown and the filling is bubbling, 20-25 minutes. Serve it hot!

We paired the pie with a delicious bottle of 2006 Wilderotter Cabernet Sauvignon which is said to be "Violet, smoky, toasty, vanilla, tobacco, spicy, grippy, leathery, vivid blackberry and cherry lingers with tannins giving way to fruity then, tobacco and back – complex and inviting" which is exactly as I like it. It is a $32ish bottle of wine and worth every penny!

Now just make sure you have great friends to enjoy it with! We had the Wiley's over for a game night of Quench! The guys won 4 to 3 but we will continue where we left off next time!

KSW

Pear-and-Goat Cheese Crostini

2010-09-26T19:18:00.000-07:00

I've been doing a bit of work for Rachael Ray's magazine Everyday With Rachael Ray and I came across this amazing appetizer recipe!

Seth and I spent a lazy Saturday night at home and I thought I'd try it. It was delicious!

Preheat oven to 350˚. In a small bowl, toss 1/2 cup of coarsely chopped walnuts with 1 Teaspoon of honey and then with 1 Tablespoon of brown sugar to coat. Arrange them in a single layer on a prepared (parchment covered) baking sheet and roast, stirring once, until slightly candied, about 7 minutes. Transfer to a plate to cool.

Increase the oven temp to 400˚. In a single layer on a new baking sheet, arrange 3 large bosc pears-peeled, halved lengthwise, cored and cut into 1/2-inch wedges. Top with 1 tablespoon of chilled, chopped butter. Drizzle with 1 Tablespoon of honey. Roast, tossing occasionally, until tender and golden, about 25 minutes.

Spread one side of the toasts with goat cheese (the recipe calls for 6 oz) and top it with arugula (recipe calls for 1 cup). Drizzle with olive oil and top with the pear slices. Sprinkle with the candied nuts and sea salt.

Seth isn't a wine drinker, but I'm working on him! We enjoyed a delicious glass of 2009 Saracco Moscato D'Asti which apparently is "like cashmere on the palate in its impossibly fine mousse. Beautifully articulated varietal aromas and flavors come together, showing exceptional elegance and pedigree." It was sweet but refreshing after a day in the sun!

It was all so good that we decided to skip dinner and just go right for the dark chocolate covered almonds!

KSW

These Are A Few of My Favorite Things...About Wine

2010-09-05T18:10:00.000-07:00

Leather, Wood, Dirt, Dust, Spice, Smoke and Earth.

Tonight I picked up a bottle of red. I wanted something incredibly brave that could stand on it's own.

I found a bottle of French Red from the Languedoc Region, the 2008 Pech Redon La Clape Les Cades for about $14. The write up said "This really over delivers for the price. Big ripe cherry, black berry, strawberry and blueberry mix with dusty tannins, yet velvety. Awesome with a steak."

Our review: Woody tanins with a cedar finish. I felt like I was in a candle lit room with Napoleon Bonaparte. We definitely decanted the 2nd glass...which opened up nicely to expose plum and berries.

We paired it perfectly with a little Dylan.

KSW

Intern Lunches

2010-08-12T11:18:00.000-07:00

I always feed my photo interns. They are working for free, but I pay them in food + business connections.

Today we had cranberry spritzers + BLTA sandwhiches.

Bacon
Lettuce
Tomato
Avocado

Delicous.

KSW

Locanda Verde

2010-07-23T11:55:00.000-07:00

I was honored to document David & Vin's wedding party at Locanda Verde last Thursday Night.

I love shooting parties at this restaurant, and it isn't just because they always feed me, I promise! From the fresh, young, professionally crowded front room to the low-lit privacy of the party room in back, Locanda Verde get's it right every time.

The main attraction: long wooden tables pulled together in the center of the room create a gorgeous centerpiece as well as a deliciously stocked hors d'oeuvre tray.

An impressive bar is the room's main attraction.

Private tables along the walls...great for conversation.

A plate of Pepperdew Peppers has guests oohing and aahing and begging for more. There were also Lamb Meatballs, another favorite of the evening.

The hit of the evening, Gelato Sliders!

Congratulations David & Vin!

KSW

Best New Summer Recipes

2010-07-09T10:39:00.001-07:00

I am such a sucker for Real Simple recipes!

Here are two of my summer favorites.
Blue Cheese Dressing
Gingery Peach Cooler

River Dinner

2010-07-09T10:26:00.000-07:00

One of my all time favorite meals this summer thus far. As we do every year, we spent the 4th of July weekend at Cohqwaiva for Aunt Mary's birthday and to celebrate America!

This year, Aunt Mary talked us all into moving the tables down to the river and dining riverside at sunset. She put me in charge of the table decor while she and Sarah Appleby slaved away with pastas and fresh summer salads. I can't say any of us have had a better dining experience.

Happy Birthday Aunt Mary and thanks for the never ending amounts of creative home making inspirations!

KSW

Memorial Day Fixin's

2010-06-04T09:16:00.000-07:00

Watermelon, Feta Cheese, Fresh Mint, a little Balsamic Vinegar, a little Salt & Pepper...

Fig Preserves and a little brie...

A little Olive Oil and salt...Grilled Corn...a little Cayenne Pepper...a few lime wedges...some Crumbly Spanish Cheese like Queso Blanco...

KSW

Classic BBQ Baby Back Ribs

2010-05-28T09:51:00.000-07:00

I was hosting a few of the students from NYCSalt last night. We planned to edit through their photos for their upcoming Photography Show (June 9 + 10) and then have dinner together.

I decided to make them homemade baby back ribs!

I was inspired again by a recipe found in Real Simple magazine.

Heat Over to 275ºF
The Rub: In a small bowl, combine 1 Tbs of Chili Powder, 1 Tbs Ground Coffee, 1 tsp ground cumin, 2 Tbs Brown Sugar, 1/2 tsp Cayenne, 2 tsp Salt, and 1 tsp Black Pepper. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, about 2-2/12 hours.

Meanwhile, make the sauce: In a saucepan, combine 3/4 cup Ketchup, 1/3 cup Apple Cider Vinegar, 1/4 cup Molasses, 2 Tbs Tomato Paste, 2 Tbs Brown Sugar, 1/4 tsp Cayenne, 1/2 tsp Black Pepper. Simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Transfer 1/2 cup of the sauce to a small bowl for serving.

Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with reserved sauce.

Devin making an arugula, asparagus, parmigiano reggiano and roasted almonds salad.

Kedwien admires the parmigiano reggiano!

Lenice takes a break from making the fresh rosemary butter chicken to snap some pictures.

Devin grilled the ribs + prepped them for us.

I kept them all here pretty late on a school night! Sorry guys! It was so fun breaking bread with you!

KSW

Ninety Acres at Natirar

2010-05-24T07:38:00.000-07:00

One of my closest friends and colleagues, Erin Kiernan Frigerio, took me to the most amazing new restaurant in her hometown of Peapack New Jersey.

Ninety Acres at Natirar is an "epicurean oasis that upholds the agricultural authenticity of the surrounding environment."

Feeling as though we were sitting at "a table at the farm," we enjoyed a summer salad, steak & frites and a brilliant red, selected to taste, amidst blooming basil and other fresh growing herbs.

Foodies in the city must make the trip to NJ...they'll find the experience worth every minute of travel time.

KSW

Snow Peas in 1 Minute...

2010-05-10T21:45:00.001-07:00

Step 1: D-string

Step 2: Pour peas into boiling water for exactly 1 minute. Blanch in strainer filled with ice and run cold over snowpeas until cool.

Step 3: Serve with leftover meat from Mother-in-Law's grill and forget the carbs because it's May and bikini season is three short weeks away.

KSW

Thrilled to be Grilled

2010-05-10T21:16:00.000-07:00

This weekend for Mother's Day, Seth and I put together my Mother-in-law's grill.

The plan was for him to put it together by himself but once I saw his frustration while reading the directions, I couldn't stand by and watch him suffer alone! Once I started helping, it was fun! I found that I really love reading directions to figure out which screws + parts go where and then telling Seth what to do...which was brilliant because that's the part that he hates!

It took us 3.5 hours to finish it. At one point, we had to take it apart and start from scratch because of something I had done when Seth left for a minute (I tried to be a good wife by working while he was gone but I put the wrong parts together)!

Finally, around 9pm the grill was ready to go. I had marinated the steaks in soy sauce, Worcestershire sauce, garlic, salt & pepper.

I love the proud look his mother gave him right before we bit into heaven. It was so incredibly worth the wait!

KSW

Daniel Boulud's DBGB

2010-05-10T21:13:00.001-07:00

DBGB
I am amazed.

What a great venue for a party!

I photographed a book launch tonight for authors Ian Bremmer and Nouriel Roubini who were also interviewed during a brief Q&A by Maria Bartiromo.

Party guests were able to sit at diner-like tables amidst never ending streams of wine, steaming hot plates of appetizer-size entrees, towering plates of shell fish, and deliciously colorful desserts. It was absolutely brilliant!

Busy Season = Eating Out!

2010-04-28T10:38:00.000-07:00

During our slow season (winter) we eat at home a lot and I enjoy lots of time in the kitchen.

When work picks up, we definitely eat out more.

There are two new restaraunts that I am dying to try!

Recette and The Collective both in NYC.

There is also a place called La Esquina that is BEYOND amazing...I went there for a cocktail with Sarah & Nicole last week. Getting in the the restaurant is half the fun. Make sure you're glammed.

There is also a restaurant named Animal in LA I can't wait to try...but it may be a while before I'm there.

Oh the beauty of food...

KSW

Blueberry Tart (Post from last summer...)

2010-04-14T21:40:00.001-07:00

Today I made a blueberry tart. Delicious!

Great Ideas at The Standard

2010-04-11T16:40:00.000-07:00

I shot a party last week at The Standard Bar & Grill. I was so inspired by the way they did their bread baskets and water for the tables! So chic and yet old world/country style.

Love it.

KSW

A PTL Tasting

2010-04-03T07:34:00.001-07:00

At sunset on Wednesday night, Seth and I walked a few blocks south to Alex Trkulja's apartment for a tasting. Seth hired Alex to cater a PTL cocktail event next week and Alex was so generous to invite us over for a pre-event bite.

He made bruschetta, pigs in a blanket, three-cheese-grilled-cheese (gruyere, muenster & havarti), crab cakes and more!

We brought a bottle of champagne and made a night of it, curling up by the big screen afterward to view a segment of Planet Earth.

KSW

We're A Fry Family

2010-03-27T08:47:00.000-07:00

Seth and I have always bonded over french fries. We love them! We try not to have them more than a few times a month, but when we do, we home make them.

Just cut the potatoes and throw them into a pot of super hot veg or safflower oil. Again, we just use our cheap little hardware store bought pot...someday we'll invest in amazing cookware, but for now, the pots we have are getting a lot of love.

Let them boil until they're toasty brown and then throw them onto a plate covered with paper towel and sprinkle with kosher salt. You can do the same with sweet potatoes, but my hub doesn't like sweet potatoes.

Delicious!

KSW

Sheriff Bob at the Grisley Pear

2010-03-25T06:16:00.000-07:00

One of my favorite little subcultures in Manhattan. If you're in the mood for some great live Blue Grass, it's a free-for-all every Wednesday nights beginning at 9:30 at The Grisley Pear. Anyone can bring their guitar, banjo, mandolin, flute and just play along.

I had one glass of beer and it was not good, so I'd recommend sipping on a small glass of whiskey instead.

KSW

Organic Blend

2010-03-24T13:16:00.000-07:00

I strongly (pun intended) recommend this delicious organic blend coffee from 181 Cabrini.

It's the same price per pound as Starbucks and you also get a complimentary medium coffee, never mind the free-hand decor LAL (laughing a little).

Walk one extra block west and support our local coffee shop in Hudson Heights!

KSW

Garbage Chef

2010-03-19T21:10:00.000-07:00

My good friends Nate & Paula Orr coined this phrase which means "cooking with whatever you can find in your cupboard."

Tonight, I was a garbage chef.

I took 1/2 a bag of frozen shrimp that has been in my freezer for over a month. I sauteed some garlic and onions on my favorite skillet and added the shrimp, de-tailed and chopped in half. I let that simmer for a while. I didn't have any heavy cream so I poured in some whole milk and used whatever was left of the parmesan cheese and grated it to thicken the sauce. As that was simmering, I quickly boiled the fettucini that we've had FOREVER.

Salt & Pepper to taste...as always.

I love my skillet.

KSW

Lamb

2010-03-19T20:46:00.001-07:00

I discovered last night that I can cook lamb the same way that I have been cooking steaks.

We wanted to only spend $20 so I went to Franks and purchased 5 lamb steaks. My friend Sarah who was acting as my sous chef for the event, sliced the steaks into smaller portions to feed a large crowd.

We seasoned with salt & pepper and threw the lamb pieces onto a hotter than hot cast iron skillet (my very favorite thing in my entire kitchen and Seth bought it for me for about $25 at the hardware store down the street). We didn't use additional olive oil only because lamb is more fatty.

We cooked the meat 4 minutes on each side for medium rare and about half way through we added some fresh cut rosemary which as Sarah discovered made a very attractive garnish when it was all said and done.

We packed the house with men women & children and hosted the Passover Seder!

Chag Sameach!!

KSW

Parisian Restaurants: Inexpensive & Delicious Local Finds

2010-03-15T06:12:00.001-07:00

About mid-week, the single ladies I was with met a group of Parisian gentlemen who proceeded to show us the "inside scoop."

I have a list of amazing local restaurants. We ate well the last few nights in Paris!

The Fav's are:

Chez Vous
Chez Vous was the first amazing meal I had. I ate something like a duck shepherds pie and a very delicious red table wine that the locals picked for us.

Coffee Parisien
Coffee Parisien was where we went because we couldn't get in to Castel on such late notice. The wait would have been over an hour long and we were hungry! We ducked into this crowded restaurant where we proceeded to eat the most delicious burgers in all of Paris! What a find!

Le Cafe we didn't eat here but heard it was great.

Castel is amazing and apparently considered "a very select and private club." We didn't eat there because the wait was so long but I want to go back with the hub someday.

As for clubs, we did one night at Le Baron and stayed until it was so crowded that I got sat on. Another club that was suggested to us was Scopitone but we ran out of time!

Oh Paris! Until we meet again...

KSW

Food in Paris

2010-03-09T07:36:00.001-08:00

I have been in Paris for four days now and I have yet to taste anything amazing besides the $6.00 coffee with milk. I have cut myself off from buying coffee out, using a coffee maker from the 1930's in our loft in the Latin Quarter.

Granted, my friends and I are doing Paris "on a budget" but still...

I am tired of the noisy crowded Brasseries...I need an experience.

We walk around in the cold looking for perfection and somehow always end up places overpriced and underspiced...

More TK...

KSW

Secrets to Stove Top Steak

2010-03-02T19:49:00.001-08:00

For years I've been wondering about the secret to a really delicious home-cooked steak. It's hard for us New Yorkers...it's illegal to cook outside on a grill! So we have to improvise.

As usual, I found the most amazing advice in my cookbook "The New Best Recipe" pg 388.

1. Heat a heavy-bottomed nonreactive 12-inch skillet over high heat until very hot. Meanwhile, season both sides of the steaks with salt and pepper to taste.

2. Lay the steaks in the pan, leaving 1/4 inch of space between them. Reduce the heat to medium-high and cook, not moving the steaks until they are well browned, about 4 minutes. Using tongs, flip the steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer the steaks to a large plate, tent loosely with foil, and let rest for 5 minutes while preparing a pan sauce.

I will typically saute garlic & onions on my skillet before I cook the steaks, just to add flavor. My husband Seth doesn't like onions, but since I was making dinner for a girlfriend, it worked out well!

The Most Amazing Lasagna

2010-03-01T07:31:00.001-08:00

Tomato-meat sauce

1 Tbs Olive Oil
1 Medium onion, chopped fine
6 Medium garlic cloves, minced or pressed through a garlic press
1 Pound meat loaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork
1/2 tsp salt
1/2 tsp black pepper
1/4 cup heavy cream
1 28 oz can pureed tomatoes
1 28 oz can of diced tomatoes, drained

Ricotta, mozzerella, and pasta layers

15 ounces whole-milk or part-skim ricotta cheese (1 3/4 cups)
2 1/2 ounces Parmesan cheese, freshly grated (1 1/4 cups)
1/2 cup chopped fresh basil leaves
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp ground black pepper
12 no boil lasagna noodles
1 pound whole-milk mozzerella cheese (shredded 4 cups)

1. Heat the oil in a large pan and add the onion and garlic and cook until fragrant about 2 minutes. Increase the heat to medium high and add the ground meat, salt, and pepper; cook, breaking the meat into small pieces with a wooden spoon until the meat loses it's raw color but has not browned, about 4 minutes. Add the cream and simmer, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 minutes. Add the pureed and drained diced tomatoes and bring to a simmer, reduce the heat to low and simmer slowly until flavors are blended, about 3 minutes; set the sauce aside.

2. Mix the ricotta, 1 cup parmesan, the basil, egg, salt and pepper in a medium bowl with a fork until well combined.

3. Smear the entire bottom of a 13 inch by 9-inch baking dish with 1/4 cup of the meat sauce. Place a layer of noodles to create the first layer. Drop 3 tbls of the ricotta mixture down the center of each noodle and level the domed mounds by pressing with the back side of a spoon. Sprinkle the layer evenly with 1 cup of shredded mozzarella cheese. Spoon 1 /2 cups of the meat sauce evenly over the cheese. Repeat the layering of noodles, ricotta, mozzarella, and sauce two more times. Place the remaining noodles on top of the sauce, spread the remaining sauce over the noodles, sprinkle with the remaining 1 cup mozzarella, then with the remaining 1/4 cup Parmesan. Cover the pan loosely with foil.

4. Bake 15 minutes then remove the foil and bake for another 25 minutes until cheese is spotty brown and the sauce is bubbling. Cool the lasagna about 10 minutes and serve.

My hubby loves this and has said, "Babe, I think we should make lasagna a weekly thing."

KSW

Fettuccine with Lima Beans, Peas, Leaks & Chicken wrapped in Bacon

2010-02-22T11:54:00.000-08:00

I found this recipe in the March issue of Real Simple Magazine on page 214.

12 ounces fettuccine (3/4 box)
1 10 ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half moons
Kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated Pecorino or Parmesan (1 ounce)

Cook pasta according to the package directions, adding beans and peas during the last 2 minutes.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.

Add the pasta and tarragon to the skillet and toss to combine. Sprinkle cheese before serving.

Shrimp Corn Chowder With Fennel

2010-02-10T19:25:00.000-08:00

With blizzard season in full swing, why not settle down with a hot bowl of chowder?
I found this recipe in the Feb 2010 issue of Real Simple Magazine. It's amazing.

2 Tbls Unsalted Butter
2 Leeks (white and light green parts), chopped
1 Fennel Bulb, chopped
Kosher Salt & Black Pepper
2 Tbls All-Purpose Flour
1 8 Ounce Bottle Clam Juice
3 Cups Whole Milk
1/4 Pound Cooked, Peeled and Deveined Medium Shrimp
1 10oz Package Frozen Corn
2 Tbls Chopped Fresh Flat Leafed Parsley
2 Tbls Fresh Lemon Juice
Bread for Serving (Optional)

1. Heat the butter in a large saucepan over medium heat. Add the leeks and fennel (I used my "New Best Recipe" book for advice on how to chop the Fennel since it was my first), season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.

2. Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice. Serve with the bread if using.

3. My own little addition to this recipe is that I added more lemon juice, salt & pepper and heavy cream to taste.

Snooth

2010-02-09T13:38:00.000-08:00

This wine website is one of my new fav's.

"Find better wines"!

The New Best Recipe

2010-02-08T18:37:00.000-08:00

My favorite 2010 purchase so far. Thanks Erin Kiernan Frigerio!

Cousin Whitney's Cookie Recipe

2010-02-08T17:22:00.000-08:00

Cousin Whitney lived with us this summer while she interned at Harper's Bazaar. According to Seth, her cookies were her legacy.

We baked them last night for the super bowl party and they were a huge hit. Not one cookie was left.

COUSIN WHITNEY'S COOKIE'S RECIPE
3/4 Cup Brown Sugar
1/2 Cup Butter
1 1/4 Cup Oats
1 Egg (Healthy Substitute: 1/2 Banana)
3 Tbl Milk (Healthy Substitute: Soy)
1 Cup Flour (Healthy Substitute: Whole Wheat Flour)
1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/4 Tsp Salt
1/2 Tsp Vanilla (I used
1/2 Cup Dark Chocolate Chips

Preheat Oven to 375* and coat sheet
1. Mix brown sugar, butter, oats, egg & milk, vanilla, choc chips
2. Mix flour, baking soda, cinnamon, salt separately
3. Combine and the two mixtures and use tsp to place cookies on sheet.
4. Bake time: 8-10 minutes