where have I gone?
Pastry Chef at The Breslin Bar and Dining Room at the Ace Hotel NYC. The Spotted Pig family brings you meaty delights and sweet bites, sunrise to sunset. Come nosh.
Thursday, November 12, 2009
Sunday, September 6, 2009
Dinner Tonight
Seared Tuna with Tomatoes and Green Beans
Simple, healthy satisfying. During the summer months, or "tomato months" I have been serving my protein of choice with slices of heirloom tomatoes. Simply cooked steak, fish or chicken with juicy colorful heirlooms in their natural state. No need for salt, pepper and olive oil if your protein is seasoned. This simple pairing is so satisfying and special because it can only be enjoyed during the dog days of summer. An heirloom tomato in January isn't quite the same.
For this simple dinner party menu I crusted my tuna steaks with a generous amount of fresh cracked black pepper and some salt.
The green beans were blanched, shocked in ice water and tossed in a drizzle of olive oil.
The tomatoes, as I mentioned above were simply sliced into bite size pieces.
Served alongside a refreshing salad of arugula, watermelon, mint and feta. A glass of rose rounded out the evening perfectly.
A meal in minutes, affordable and perfect for a casual gathering with friends after a busy day's work.
Simple, healthy satisfying. During the summer months, or "tomato months" I have been serving my protein of choice with slices of heirloom tomatoes. Simply cooked steak, fish or chicken with juicy colorful heirlooms in their natural state. No need for salt, pepper and olive oil if your protein is seasoned. This simple pairing is so satisfying and special because it can only be enjoyed during the dog days of summer. An heirloom tomato in January isn't quite the same.
For this simple dinner party menu I crusted my tuna steaks with a generous amount of fresh cracked black pepper and some salt.
The green beans were blanched, shocked in ice water and tossed in a drizzle of olive oil.
The tomatoes, as I mentioned above were simply sliced into bite size pieces.
Served alongside a refreshing salad of arugula, watermelon, mint and feta. A glass of rose rounded out the evening perfectly.
A meal in minutes, affordable and perfect for a casual gathering with friends after a busy day's work.
Wednesday, September 2, 2009
Tuesday, September 1, 2009
What is an artist?
Recently two people have come into my life in varying degrees. Whether I have a single mindful conversation or strike up a lasting friendship with someone, time spent with anyone generally impacts my life in some way. I have never referred to myself as an artist, rather as a creative person. Recently these two newbies have not referred to me as a Pastry Chef, or as a creative quirky gal, but as an Artist. I know these are all just titles, and one can easily get caught up in titles for jobs, boyfriends and life responsibilities. Sometimes however a title can cause you to delve into things that matter to you. What is an artist? I have been pondering this question on my runs for the past week. Is an artist a creative person? Yes. Does an artist have to create visual art? No. Is writing an art? What side of your brain do you use when writing... your artistic side or your analytical side?
I am what one would call hyper creative. There are droughts in creativity at times, and then suddenly the floodgates open and I cannot stop. Idea after idea is flowing and the key to my life's journey is to channel this creativity into productivity. Call it the middle way if you will. Sometimes Buddha is the way to go. So my creativity turned productivity has steered me in some challenging directions. Hence becoming a writer and a Pastry Chef, rather than just hanging out in my kitchen dreaming up desserts and flavor combinations and getting lost in my mind, never transferring my thoughts on to paper. Writing can be self righteous, but rather than focusing on what people may think of my writing I just do. Yes I edit myself and no I am not the most interesting person in the world. Hey if this is therapy, it is pretty affordable and effective.
Back to the meaning of an Artist. I have come to this simple conclusion that really only brushes the surface of my craft(s) and focus. An Artist enriches someones life to whatever degree they want or are able to allow(losing yourself in art). Whether someone merely views a painting, a dish, hears a snippet of a song....their life is enriched by your creative channel. When someone purchases a painting, CD, or a tasting menu, yes they are supporting your art and you in turn are having an impact on their life whether they realize it or not. So simply an artists role in life is to enrich lives. Then I began to ponder what a businessman does, as a new one has popped into my stream of consciousness over the past several weeks. A businessman or finance man encourages success in others. Whether they are giving advice on how to better your life, or being living examples of success for others to aspire to, they are making impressions on lives. Even bad business, or whatever you want to call it... this can impact someones life by showing them something they should learn from or fight against.
Business exercises the mind, Artists enrich it
I am what one would call hyper creative. There are droughts in creativity at times, and then suddenly the floodgates open and I cannot stop. Idea after idea is flowing and the key to my life's journey is to channel this creativity into productivity. Call it the middle way if you will. Sometimes Buddha is the way to go. So my creativity turned productivity has steered me in some challenging directions. Hence becoming a writer and a Pastry Chef, rather than just hanging out in my kitchen dreaming up desserts and flavor combinations and getting lost in my mind, never transferring my thoughts on to paper. Writing can be self righteous, but rather than focusing on what people may think of my writing I just do. Yes I edit myself and no I am not the most interesting person in the world. Hey if this is therapy, it is pretty affordable and effective.
Back to the meaning of an Artist. I have come to this simple conclusion that really only brushes the surface of my craft(s) and focus. An Artist enriches someones life to whatever degree they want or are able to allow(losing yourself in art). Whether someone merely views a painting, a dish, hears a snippet of a song....their life is enriched by your creative channel. When someone purchases a painting, CD, or a tasting menu, yes they are supporting your art and you in turn are having an impact on their life whether they realize it or not. So simply an artists role in life is to enrich lives. Then I began to ponder what a businessman does, as a new one has popped into my stream of consciousness over the past several weeks. A businessman or finance man encourages success in others. Whether they are giving advice on how to better your life, or being living examples of success for others to aspire to, they are making impressions on lives. Even bad business, or whatever you want to call it... this can impact someones life by showing them something they should learn from or fight against.
Business exercises the mind, Artists enrich it
Wednesday, August 26, 2009
Milk
Beverly Drive on the corner of Poinsettia is Milk Los Angeles. Not the clothing boutiqe, but rather the L shaped counter packed with sweet delights, creative sandwiches and salads. Get an Arnold Palmer (half ice tea, half lemonade) and order a flavorful sandwich with a side of lightly seasoned greens, or go for their deep bowls filled with protein and farmers market veggies. The roasted chicken salad comes with sinful skin on roasted chicken dabbed with chimichuri sauce. While Milk is not a Los Angeles diet minded cafe a la M Cafe, its dining selections are made with real food that is good for you. Everything in moderation is what your doctor always tells you. Wash the roasted chicken down with a milkshake made with homemade ice cream, the Mint Chip is a popular choice. Still have room for dessert? The outrageous brownies and a slice of blue velvet cake is sure to send you into sweet nirvana.
Monday, August 24, 2009
Peanut Butter Cups
Peanut Butter Cups
I am still on the fence when it comes to using a play-on-words to name a dessert. Sometimes a catchy name fits so well that I cannot resist. This dessert came about when a birthday cake for my sister Rebecca took a turn for the worse in the hot and sticky August heat in Boston. I abstain from making cakes that are merely sweetened bread products with a dab of cream in between each layer. I was introduced to the school of cake as the base with a flurry of flavorful layers making up said cake about a year ago, and I haven’t looked back. I will say that this method of birthday cake making can be tricky when it is 95 degrees outside and you are driving around Boston with a not so efficient air conditioner. Thinking on my feet I decided to portion the cake up into rocks glasses rather than have a sliding sticky disaster descend on the birthday party. My sister’s favorite things are chocolate, peanut butter, caramel and bananas so the flavors that I decided to incorporate into the dessert were an easy choice. As of late I have been enjoying a lot of desserts that are easily described as candy bars and the like on “crack.” From Cadbury Cream Eggs, Crunch Bars, Snickers and Peanut Butter Cups, these sweet concoctions weigh heavier on the delicious while the kitch-y connotations are long forgotten. I will admit that this dessert tastes a lot like a Snickers bar, but at the end of the day it is a peanut dessert in-a-cup.
Financier is traditionally a brown butter and almond cake. This American version substitutes peanuts for almond meal with the addition of cocoa powder to make it chocolate.
The condensed milk and honey caramel is a stovetop dulce de leche cream. I recommend making extra caramel and storing it in the fridge as a go to ice cream topper. I caught my brother’s room-mate going at the caramel with a spoon with a look of bliss on his face. Job well done?...I think so.
When using milk chocolate in desserts, I try to add an element of bittersweet chocolate to balance out the milk and avoid a lack of depth in the dish.
For the financier:
125 grams Peanuts, toasted
125 grams powdered sugar
120 grams Egg Whites, room temperature
70 grams Butter
20 grams all purpoes flour
20 grams cocoa powder
½ teaspoon fine sea salt
For the condensed milk caramel:
10 ounces sweetened condensed milk
4 ounces heavy cream
4 ounces honey
4 ounces granulated sugar
20 grams butter
salt
vanilla
For the peanut and milk chocolate ganache:
8 ounces heavy cream
8 ounces milk chocolate, chopped
2 ounces creamy peanut butter
salt
For the bittersweet chocolate frozen custard:
8 ounces 64% chocolate
8 ounces heavy cream
salt
2 ounces heavy cream, whipped
For the candied peanuts:
100 grams sugar
100 grams peanuts, toasted.
2 ripe yet firm bananas
I am still on the fence when it comes to using a play-on-words to name a dessert. Sometimes a catchy name fits so well that I cannot resist. This dessert came about when a birthday cake for my sister Rebecca took a turn for the worse in the hot and sticky August heat in Boston. I abstain from making cakes that are merely sweetened bread products with a dab of cream in between each layer. I was introduced to the school of cake as the base with a flurry of flavorful layers making up said cake about a year ago, and I haven’t looked back. I will say that this method of birthday cake making can be tricky when it is 95 degrees outside and you are driving around Boston with a not so efficient air conditioner. Thinking on my feet I decided to portion the cake up into rocks glasses rather than have a sliding sticky disaster descend on the birthday party. My sister’s favorite things are chocolate, peanut butter, caramel and bananas so the flavors that I decided to incorporate into the dessert were an easy choice. As of late I have been enjoying a lot of desserts that are easily described as candy bars and the like on “crack.” From Cadbury Cream Eggs, Crunch Bars, Snickers and Peanut Butter Cups, these sweet concoctions weigh heavier on the delicious while the kitch-y connotations are long forgotten. I will admit that this dessert tastes a lot like a Snickers bar, but at the end of the day it is a peanut dessert in-a-cup.
Financier is traditionally a brown butter and almond cake. This American version substitutes peanuts for almond meal with the addition of cocoa powder to make it chocolate.
The condensed milk and honey caramel is a stovetop dulce de leche cream. I recommend making extra caramel and storing it in the fridge as a go to ice cream topper. I caught my brother’s room-mate going at the caramel with a spoon with a look of bliss on his face. Job well done?...I think so.
When using milk chocolate in desserts, I try to add an element of bittersweet chocolate to balance out the milk and avoid a lack of depth in the dish.
For the financier:
125 grams Peanuts, toasted
125 grams powdered sugar
120 grams Egg Whites, room temperature
70 grams Butter
20 grams all purpoes flour
20 grams cocoa powder
½ teaspoon fine sea salt
For the condensed milk caramel:
10 ounces sweetened condensed milk
4 ounces heavy cream
4 ounces honey
4 ounces granulated sugar
20 grams butter
salt
vanilla
For the peanut and milk chocolate ganache:
8 ounces heavy cream
8 ounces milk chocolate, chopped
2 ounces creamy peanut butter
salt
For the bittersweet chocolate frozen custard:
8 ounces 64% chocolate
8 ounces heavy cream
salt
2 ounces heavy cream, whipped
For the candied peanuts:
100 grams sugar
100 grams peanuts, toasted.
2 ripe yet firm bananas
Sunday, August 23, 2009
The best kebab ever
Charred Feta, Pita and Chicken Kebabs
Delicious and sure to satiate your overheated summer body. While dining on salads in the sweltering heat is a great choice, there are a lot of other ways to eat light that won't cause you to be in a food and heat coma. Try this superb kebab combination that is perfect for a quick char on the grill. These skewers are easy to assemble. Grilled feta you ask? Yes please. Toasted soaked pita? I'll have seconds.
Makes 12 Kebabs for 6 People
**Soak your wooden skewers in water to avoid starting a fire during your backyard bbq.
Make your zahtar oil:
1 cup Olive Oil
2 tablespoons Zahtar; a blend of thyme, sesame and tangy sumac
2 teaspoons of salt
1. Stir above ingredients to combine.
Note:Some of the oil will be used to marinate the chicken, the rest will be for soaking pita and basting the kebabs.
3 Mini Pita Pockets cut into 8ths
1.5 lbs Skinless Boneless Chicken Breast (hormone free), Cut into 1” chunks
24 Kalamata Olives, pitted
24 Cherry Tomatoes
12 ounces block feta, cut into 24 1” cubes
2 Red onions cut into 24 small wedges
2 Cucumbers cut into bite size pieces
1 Bag baby spinach
1 Lemon
2 Tablespoons Olive Oil
Salt
Pepper
8 ounces Greek Yogurt, plain (0% tastes wonderful)
1. Cover the pita pieces with a portion of the Zahtar Oil to soak.
2. Marinate your chicken "chunks" in a portion of the zahtar oil
3. Starting with onion, place on skewer. Follow with pita, feta, olive, chicken and tomato. Repeat until two of each element is on each kebab.
4. Brush each kebab with remaining oil and squeeze half of a lemon over the assembled skewers.
5. Place on a preheated grill. Brown on one side, flip and continue cooking until chicken is no longer pink. Cooking times will vary depending on the grill.
6. Toss the cucumbers with lemon zest, the juice of half a lemon, salt and pepper. Pile on top of a platter of spinach greens.
7. Lay the finished kebabs on top of the salad and enjoy with yogurt.
Delicious and sure to satiate your overheated summer body. While dining on salads in the sweltering heat is a great choice, there are a lot of other ways to eat light that won't cause you to be in a food and heat coma. Try this superb kebab combination that is perfect for a quick char on the grill. These skewers are easy to assemble. Grilled feta you ask? Yes please. Toasted soaked pita? I'll have seconds.
Makes 12 Kebabs for 6 People
**Soak your wooden skewers in water to avoid starting a fire during your backyard bbq.
Make your zahtar oil:
1 cup Olive Oil
2 tablespoons Zahtar; a blend of thyme, sesame and tangy sumac
2 teaspoons of salt
1. Stir above ingredients to combine.
Note:Some of the oil will be used to marinate the chicken, the rest will be for soaking pita and basting the kebabs.
3 Mini Pita Pockets cut into 8ths
1.5 lbs Skinless Boneless Chicken Breast (hormone free), Cut into 1” chunks
24 Kalamata Olives, pitted
24 Cherry Tomatoes
12 ounces block feta, cut into 24 1” cubes
2 Red onions cut into 24 small wedges
2 Cucumbers cut into bite size pieces
1 Bag baby spinach
1 Lemon
2 Tablespoons Olive Oil
Salt
Pepper
8 ounces Greek Yogurt, plain (0% tastes wonderful)
1. Cover the pita pieces with a portion of the Zahtar Oil to soak.
2. Marinate your chicken "chunks" in a portion of the zahtar oil
3. Starting with onion, place on skewer. Follow with pita, feta, olive, chicken and tomato. Repeat until two of each element is on each kebab.
4. Brush each kebab with remaining oil and squeeze half of a lemon over the assembled skewers.
5. Place on a preheated grill. Brown on one side, flip and continue cooking until chicken is no longer pink. Cooking times will vary depending on the grill.
6. Toss the cucumbers with lemon zest, the juice of half a lemon, salt and pepper. Pile on top of a platter of spinach greens.
7. Lay the finished kebabs on top of the salad and enjoy with yogurt.
Subscribe to:
Posts (Atom)
