Now That's A Sandwich!

On my lazy days I love staying in bed--with something fabulous to eat--and catching up on cooking shows I dvr'd over the week. This week I caught up on a repeat of Man v. Food on the Travel channel. On this episode Adam returns to his hometown of Brooklyn. I must say he visited a few interesting places like a restaurant specializing in "suicide" wings and a pizza shop with a delicious looking Sicilian style pizza. However, the one that really rattled my taste buds was Brennan & Carr a pub offering roast beef sandwiches dipped in beef broth! Adam explains that you could have the sandwich one of two ways: either with the roast beef dipped in the broth or two, with both the bread and beef dipped into the beef broth. This sounded way too good! So this weekend Alex and I went on a mini "road trip" to Brooklyn and visited Brennan & Carr to indulge in a delicious looking roast beef sandwich.

To my surprise the prices were inexpensive, with the classic roast beef sandwich costing less than $6! We ordered soda, French fries and of course two sandwiches, mine regular (meat only dipped) and Alex "double-dipped." When it all arrived I was in heaven. The roll was soft and the meat moist. The sandwich is quite simple, but the beef broth takes it over the top! So much so I asked Alex to ask for broth on the side as I wanted to control how much of my sandwich I submerged into that delicious beefy flavor. Within minutes I was done and satisfied. Alex then asked his usual question: Would you come back? To which I replied, Yes, in a heartbeat!

I plan on visiting other gems featured on Man v. Food, but for now you should head out to Brooklyn for a mouthwatering sandwich at Brennan & Carr! Hope to see you there!

Three Girls with Appetites

In this world they are two types of girls: those who get together with girlfriends for lunch and refuse to eat and those like me—girls who get together with girlfriends for lunch and know how to indulge. I am by no means saying we overindulge. I am just saying we aren’t ashamed or afraid to get together over a few dishes of food. For a foodie like myself, I am so happy to have these types of girlfriends!

Today the three of us met up at Five Points Restaurant. While this restaurant has been featured in Time Out NY and New York magazine, what brought us in was an episode of The Best Thing I Ever Ate on Food Network. Chef Alexandra Guarnaschelli raved about Five Points’ Wood Oven Pizzette. What's that? It’s thinly sliced Yukon gold potatoes, fontina cheese & truffle oil “pizza”. Mouth watering yet? Figured so, that's exactly why we went to check it out for ourselves!

Naturally we needed more dishes to accompany the pizzette, so we ordered the Char-Grilled Grass Fed Burger and the Beer Battered Fish Tacos. All the dishes looked remarkable. We eargerly asked the waiter to place the dishes in the middle so the three of us could feast!

It was unanimous, the pizzette was the favorite! But at the very least we were able to taste other menu items, split the bill which made it economical and lastly, got the opportunity to catch up on each other’s lives. Now that's what I call a great power lunch with girlfriends!

A Starch...A Fear....and Now A Friend

Rice, aside from dough, has always been something that I found intimidating. While my mom always made a perfect pot of yellow rice and gandules (pigeon peas), and has managed to teach each of my siblings how to successfully pull off this family staple, I was never so lucky. In culinary school we had a class entitled Legumes and Grains, however I was very ill and was unable to make it to class that day. Go figure, the only class I ever missed covered the thing I feared most! Till this day I can't believe I missed my opportunity to learn how to make a perfect pot of rice, not to mention the class covered risotto!

Fortunately for me (and the thousands like me) there is "The Rice Cooker"--a convenient kitchen appliance that makes perfect rice in minutes without the fuss. Although I depend on this machine, I know deep inside I should learn how to perfect rice the good old fashion way! Something tells me that there would come a time when I would be asked to make it with only a pot--The Nerve! Don't get me wrong, I know the how to's on making rice, but today I am attempting to make a batch!

First I measured 2 cups of long grain rice and rinsed it until the water ran clear.

Secondly, I added it to my pot, with about a tbs of canola oil and a nice pinch of salt.

Next, I added coconut milk (I am making jerk chicken and carrots today) and then some water. You just want to make sure the liquid covers the rice by an 1 inch at least.

On medium high heat cook rice, without stirring. Soon the rice will absorb the liquid and little dimples or craters in the rice will appear. At this point place pan cover over pot and cook on simmer for 15 minutes more.

Lastly shut off heat and fluff with fork. Serve warm.

Not bad I must say, and it tasted delicious, and no rice cooker needed!

In fact, I took my quest for perfecting rice further and made rice pudding. I must give you the recipe as its equally delicious!!! And a fantastic day to reward yourself for a job well done!

1 quart of milk
2 slices of lemon peel or zest
1 cinanmon stick
a pinch of salt
Simmer above until little bubbles warm and ingredients let out their perfumes.

Add 1/4 cup of long grain rice
Stir for a few minutes to prevent it from sticking. After this point stir every 15/20 minutes for a 2 hour period. (I know, but guaranteed it's worth it!)

Add 1/2 cup sugar (may vary on taste) during the last 15 minutes along with to a tsp of Frangelico (hazelnut liquor) and some Barcardi Rum.

Shut off heat and add raisins....I added regular and golden raisins

Allow to cool and enjoy!!!

Now if I can only perfect my mom's yellow rice and beans!

A Simmering Pot of Goodness!

There is just something comforting about having a pot simmering away in the kitchen. Sometimes the smell of chicken stock simmering makes me happy, today it's the smell of onions caramelizing. Considering that I work late most evenings, I think of ways that would make me be able to still cook at home and pack away food for a weeknight where I want something light and comforting. Fortunately, having the morning to myself allows me to prepare such small masterpieces!

This morning I decided to make French Onion Soup! A classic in every since of the word. It's a recipe that is extremely simple, in fact a real recipe is not even needed! Simply slice about 5-6 onions into thin half moons and set aside. Meanwhile get a large stock pot or cast iron and place about 4-5 tablespoons of butter and about a quarter size of olive oil. (The oil will prevent the butter from burning) When the butter has melted add the onions, a pinch of salt and about a tablespoon or so of sugar to help caramelize the onions. Over a nice medium-low heat allow the onions to brown gently. You don't want to walk away completely, but you definitely do not want to continuously stir as you will cause steaming instead of browning. Every now and then move the onions around to make sure they aren't burning and to ensure that all the onions pick up that rich deep color and deepness of flavor we are trying to achieve. After about 20 minutes or so, they should be golden and delicious! (You can also cool them at this point and use as an onion marmalade on top of crostinis or as a condiment on burgers etc!) Next, add about a tablespoon or so of flour and cook for about 2 minutes, then deglaze with white wine or dry sherry. Remember to only use a wine that you would actually enjoy! Continue to cook until most of the wine has evaporated and left all those delicious hints of flavor!!! Lastly add your stock. Depending on whether you made this or not (hopefully you have!) you will need to adjust your seasoning/amount of liquid you add. If its too salty you may have to dilute it a bit with water. Remember as things simmer/reduce the flavors intensify so allow the soup to continue cooking and at the end readjust the seasoning. Meanwhile toast some good, flavorful rustic bread (love the bread from Di Palo's in Little Italy, Balthazar's or Amy's Bread!) with olive oil and top with good quality, self grated Gruyere cheese.

Now the part we have been patiently awaiting for--serve yourself a big bowl, topped with the cheesy baguette and enjoy! Hmmm.........delicious! Or cool to room temp and refrigerate or freeze this way you have a comforting warm meal awaiting you after a long day's work! Now that is good stuff!

A Winter-View and Food

Two hours ago I returned from Winters Eve at Lincoln Square. I decided to attend the event after City Harvest was seeking volunteers, and while I had to survey a good 12 event goers, it was all worth it at the end!

Joy Behar, the comedian on the View was going to do the tree ceremony, however I never managed to stay by the tree long enough because all the restaurant booths had my mouth watering and my senses curious. Many restaurants participated, Bar Boulud, Josephina, Pincholine, 'wichcraft, Asiate, Bouchon Bakery all offering delicious delectables ranging from $2-$4, of which some of the proceeds would be donated to City Harvest. The foods varied from ciders, small bites and desserts. Michelle-a friend and fellow chef--and I sampled Crab Cakes with Corn Polenta from Josephina, Mini Cheeseburgers from PJ Clarke's; and Pumpkin Soup with Candied Pumpkin Seeds from Cafe Boulud. We then rolled our way to 60th Street and indulged in pastries from Bouchon Bakery and warm doughnuts with an Apple Cider Reduction from Asiate. Although the food seems to be the spotlight of my evening, for those of you who are not foodies (and why not!) there was live music, ice sculptures, and other great entertainment! The evening was truly a blast!

My tummy is beyond stuffed, plan on drinking green tea to help ease it all. But at the very same time a very greedy part of me can't wait until next year so I can do it all over again!

Baking Soda, Baking Powder....Huh?

If you enjoy baking cakes, muffins, scones or cookies you have seen recipes asking for baking powder, baking soda or both. But even for non-bakers, recipes like buttermilk pancakes and waffles may also ask for a pinch of one or the other. But what's the difference? Can we use baking powder/baking soda interchangeably? The answers and much more cool facts can be found in the Dec 2009/Jan 2010 issue of Fine Cooking. The article: Baking Soda and Baking Powder by Brian Geiger.

If you have time you should definitely read the actual article, but here is my attempt to recap:

1. Baking Soda needs an acid to activate/create bubbles. Thus, recipes asking solely for baking soda would have either "lemon juice, buttermilk, yogurt, or vinegar" added.

2. Baking Powder has baking soda and "enough acid to cause a balanced reaction" Therefore, it only needs a liquid--whatever liquid, milk, water etc--to activate.

3. Baking Powder Labels: "Fast-acting reacts at room temp." Slow-acting needs a higher temp. Double-acting reacts a bit at room temp and finishes reacting in the oven. "If you find a baking powder that doesn't specify a type you can assume it's the double-acting type."

4. Baking Powder and Baking Soda affect browning as well as rising & achieving lift.

5. In a pinch? Ran out of baking powder? Or, not sure if it expired or lost its fizz? The article provides a very simple remedy:
2 parts cream of tartar + 1 part baking soda + 1 part cornstarch.
Keep in an airtight jar in the kitchen pantry or somewhere dry and cool for a few months.

This article came at just the right time. A close friend of mine--who somehow thinks I know all the cooking answers--asked me "What's the difference?" Fortunately I was able to answer the question in great detail, and keep my reputation going! OK, okay, I couldn't accept the credit, I actually confessed. Prior to this article I wouldn't have been able to explain. Proves that you learn something new every day, if you don't you weren't looking. This was mine!

Truck or Treat Update! Calculations are In!!!

Hello Everyone,

Thank you for helping raise money for City Harvest via Truck or Treat!!! I made the deposit to City Harvest yesterday--Grand Total $100.28!!! Next year will aim to beat this amount, but every little helps so I am extremely grateful for the great turnout! Thank you for making that possible!

BTW, For those of you at Park Lane thank you for indulging in the Halloween cupcakes and for helping support A Pinch of Salt. Love the feedback and of course the empty platter spoke for itself!!! And thanks for contributing to the Truck or Treat box! Glad to have been a part of such a successful event!