All Posts In View All Posts

My Schmaltzy Valentine

by in View All Posts, February 13th, 2009

st1\:*{behavior:url(#ieooui) }

/* Style Definitions */
table.MsoNormalTable
{mso-style-name:”Table Normal”;
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:”";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:”Times New Roman”;
mso-ansi-language:#0400;
mso-fareast-language:#0400;
mso-bidi-language:#0400;}
This past Sunday, a group of us were invited to participate in the annual Valentine’s Tea event at the James Beard House.

Among the visiting chefs were Amanda Freitag from The Harrison, as well as pastry chefs Jennifer Giblin of Blue Smoke, Ellen Mirsky of Public, and Melissa Murphy from Sweet Melissa Patisserie.

Katherine, Miriam, our newest team member Leah Brickley, and I prepared an array of tea sandwiches to accompany a tea tasting held by Linda Villano of SerendipitiTea.

Our menu:

  • Cucumber, crab and cress on brioche
  • Hanger steak with shiitake mushrooms and endive jam on sourdough
  • Tea-smoked trout with beets and horseradish on multigrain
  • Grown-up ham and cheese with quince and arugula

Sounds fancy, huh? Well, that was until the Lower East Side egg salad on pumpernickel made its way to the menu. What makes it Lower East Side egg salad? That’d be schmaltz, the key ingredient.

As a virgin schmaltz egg salader but a huge fan of egg salad in general, I was needless to say very curious. The egg salad was not only smooth and luscious, but it took on a chicken flavor that was comforting and familiar. No mayonnaise needed here at all. It is also incredibly rich, making it, in my opinion, perfect for tea-size (that is, smaller) sandwiches.

This Valentine’s Day, I fell in love with something not quite as sexy as chocolate-dipped strawberries but with a lot more heart and soul.

Claudia Sidoti, Recipe Developer

Sunny Coming Up, Part II

by in View All Posts, February 13th, 2009

Now that we’ve uncovered in my Part I interview with Sunny Anderson how she made her way from DJing to plating, we are going dig into some of her scrumptious cooking secrets!

Secretary Confidential: How is it being the “new kid on the block”?

Sunny Anderson: It’s cool, I’m used to it. I moved almost every year growing up and in my adult life, I’ve kept the same pattern. So, being new is old to me. I just hope I’m around long enough for someone else to be the “NKOTB.”

Get more of the Sunny story you never heard, here.

The Milk Foam and the Air Masses as a Hood to Give the Cocktail

by in View All Posts, February 12th, 2009

Food & Finance – Produce

by in View All Posts, February 12th, 2009

Farmers Market

Welcome back readers!

I hope that you are still revved up about getting the most for your food dollars (and leaving more dollars in your bank account). A very special welcome to you if today marks your first encounter with “Food and Finance” – follow the rules and your bank account will thank you. I encourage you to refer back to my “inaugural” column for my basic shopping and budget guidelines.

Last week we talked about where to shop. This week — produce. Click ahead to save money with Roni’s produce secrets.

Cheap-Ash Meals With Ashley Archer: 2

by in View All Posts, February 11th, 2009

Here’s another Cheap-Ash Meal (check out the first one here), just in time for  Valentine’s Day. 4 courses of dinner, then breakfast the next day, for 2 people:

  1. Crispy Shallot and Watercress Salad with Lemon Vinaigrette
  2. Warm Green Beans and New Potatoes with a Poached Egg and Bacon Vinaigrette
  3. Grilled Skirt Steak with Roasted Shallot puree
  4. Ricotta, Honey and Pear Tart (with leftovers for breakfast, with remaining bacon)

= $22.73

Click through for recipes and receipt: Read more

Sunny Coming Up, Part I

by in View All Posts, February 11th, 2009


Alrighty, FN Dishers! I am bubbling over with excitement today! I chatted with Sunny Anderson and will be sharing the tasty dish she offered up in Part I of my two-part interview. Get your appetites ready because she is simmering with juicy information.

Get the Sunny story you never heard here.

Secrets in Studio A…

by in View All Posts, February 10th, 2009

Greetings, Food Lovers!

This week we have Chef Anne Burrell in Studio A whipping up some of the most delectable dishes.  I have to mention that last night after shooting the commercial/restaurant kitchen scene (you’ll recognize this from the opening of the show) we were presented with some of her chocolate mousse!  It was out of this world – so rich, not too fluffy, and topped with perfect choco-covered espresso beans.  The perfect treat to the end of a long (but very successful) day.

I followed this up with a cup of tea and conversation, courtesy Ms Wendy Waxman – a delicious orange & apricot herbal tea.  Very relaxing.

And to think that was the end, ha!  I went into our FN kitchen to chat with my friend Ricky (by the way, he makes an incredible Jamaican jerk sauce) and noticed a huge pot of chicken cacciatorre (my fathers favorite Italian meal). I inquired what we were going to do with all of these leftovers – Ricky handed me a plastic container and said “go for it”!!  Needless to say, I called my father bragging – he has the recipe now and is very excited to try it out this weekend.

Today, Chef Anne is putting together some sandwiches and soups.  In my opinion, the most comforting food on a chilly, rainy, New York day. I simply can’t wait to taste!

Cheers,

Kendra, Operation Foodie

Danny is looking for a date…

by in View All Posts, February 10th, 2009

DannyBoome

Want to fly to New York next week for a date with hunky hunk, Danny Boome? Well, Live with Regis and Kelly is having a “Dating with the Stars” contest for your chance to do just that!

Ladies…if the above Danny picture “trio” doesn’t woo you enough, here’s five reasons why Danny is deliciously dateable:

1. Born on Valentine’s day (romantic from birth).
2. Retired professional hockey player (and still stays in shape).
3. Used to be a male nanny (great with the youngin’s).
4. British accent (need I say more).
5. And oh yeah….. he can cook!

Go to their website here for all the details!

Rachael
Associate Producer, The FN Dish