Marie Fromage

A Cheese Pumpkin

A cheese pumpkin has absolutely nothing at all to do with fromage.  It’s a pumpkin through and through, named a cheese pumpkin because of its beige exterior and slightly flat shape. A close relative of butternut squash, it also has a creamy texture and sweet taste, which makes it the perfect specimen to use for cooking and baking. The ubiquitous jack-o-lantern is just too stringy to use for cakes and pies and no where near as tasty.

However being Marie Fromage, I thought to myself, why not make a real CHEESE pumpkin! And I got right to work.  Be the hit of the Halloween party and bring one of these little babies to the table.

 Ingredients:

1 package (8 oz.) cream cheese, room temperature

2 cups (8 oz.) shredded cheddar cheese 

2 tsp. Worcestershire sauce

1 tsp. Dijon mustard

¼ tsp. cayenne pepper

Pinch of salt

Pinch of smoked paprika

1/2 cup chopped pecans

Flat leaf parsley

Twisted pretzel sticks 

Equipment:

Stand mixer: with bowl and paddle attachment

Rubber spatula

Plastic wrap

Medium-sized mixing bowl

Plastic spoon

A pair of spectacularly clean hands

1) Shred the cheddar cheese while cold.  Set aside and allow the cheese to come to room temperature.

 2) Combine cream cheese, shredded cheddar cheese, Worcestershire sauce, Dijon mustard, cayenne pepper and salt in the bowl of a stand mixer. Scrape down the sides of the bowl to make sure everything is combined. Beat the cheese mixture until smooth.

 3) Spread out a few sheets of plastic wrap.  Mound the cheese mixture onto the plastic wrap and shape into a ball. Cover with the plastic wrap and chill for about 2 hours.

 4) When the cheese ball is firm, remove from the fridge and remove the plastic wrap.  Using your spectacularly clean hands, shape the ball until it is as round as possible, then flatten the top slightly.

 5) Now the sculpting begins!  Using the handle of a plastic spoon, carve the “ribs” of the pumpkin into the cheese ball. Smooth the edges with the spoon.

 6) Place the chopped pecans in a bowl and place the cheese pumpkin on top. Press the pecans up along the sides of the cheese pumpkin, about half way. 

7) Place cheese pumpkin on a plate. Sprinkle the top of the cheese pumpkin with a pinch of smoked paprika. Add a twisted pretzel stick into the top to resemble the stem. Add flat leaf parsley to resemble the vines and leaves.

 8) Serve with your favorite cracker and enjoy!

 

It’s the Bee’s Knees – Jazz Age Lawn Party on Governors Island

One of the best New York City summer events around is the Jazz Age Lawn Party on Governors Island. The bi-annual picnic, now in its sixth year, is organized by Michael Arenella & His Dreamland Orchestra who is also featured as the main event.

Period costume is optional, but many folks went all out and donned their 1920s glad rags.

There were vendors hawking vintage clothes and jewelry, food (overpriced and lines were long so it’s best if you bring your own) and beverages – soft drinks and beer, along with St-Germain Elderflower Liqeur, a refreshing & boozy alternative.

 

 

 

 

 

 

 

 

 

 

But star of the show was the music! Michael Arenella & His Dreamland Orchestra featured a big band playing vintage jazz age dance music that made it hard to sit still. 

Another crowd pleaser was the Brooklyn-based sassy ragtime jazz of Gelber & Manning that really got the group on their feet.

Seriously good times and here’s something I learned – there is actually a jazz age scene going on in the city.  I was aware of a couple of bands that specialized in fun old-timey tunes (check out The Two Man Gentlemen Band, The Lucky Dogs, and Lauren Ambrose & The Leisure Class to name a few) but there is an entire vintage party circuit one could plug into. Turns-out there are a number of people who would rather party like it’s 1923 and here's a sampling (Wit's End, Gypsy Jam, The Champagne Riot). Who knew?

Now beat it four-flusher, I’m cutting a rug with my baby.*

Click here for more information about the Jazz Age Lawn Party.

 *(To help you fit-in when you hit the parties, here's a handy guide to jazz age slang)

Stress-Free with a Side of Sea Spray

Brilliant.  That’s that best way to describe the SeaStreak high-speed catamaran ferry from Manhattan to Martha’s Vineyard.  Hop-on where E. 35^th Street meets the East River and five stress-free hours later hop-off at Oak Bluffs on Martha’s Vineyard. The transition from harried New Yorker to a relaxed and smiling vacationer begins the moment you climb aboard.

Think about it - while everyone is sitting in traffic on I-95 and then waiting at the Cape Cod ferry terminals, you are kicking-back with a cocktail on the top of a lovely boat with a beautiful view, the sun and sea spray on your face.  Or stay below and watch one of the family-friendly movies screened during the journey.  Or read.  Or sleep.  Or just stare out the window.  The calming choices are endless!

The weekend-only seasonal ferries depart Manhattan at 4:45pm on Fridays and leave Oak Bluffs on Sundays at 4:45pm (departing from the Steamship Authority Terminal), which makes spending just a weekend on Martha’s Vineyard a reasonable proposition. No car necessary! Taxi vans are waiting to whisk ferry riders away to all points on the island.

And here’s a delicious tip – before heading home make a stop at Nancy’s in Oak Bluffs for one of the most sublime lobster rolls EVER.

If SeaStreak could just make a stop in Chatham my world would be complete.

SeaStreak ferries to Martha’s Vineyard from New York City operate from Memorial weekend to Labor Day weekend, with the final run of the season taking place during Columbus weekend. www.seastreak.com

When Life Gives You Blueberries…

The midsummer season is bursting with amazing fresh blueberries!  Blueberry muffins, blueberry pancakes, blueberry crumbles – all of these are terrifically delicious but no friend to those who try to walk on the light side. Sure, blueberries can always be added to yogurt or thrown into a smoothie, but sometimes the craving calls for CARBS.

Below is a recipe for low fat blueberry scones that I found on Weight Watchers.com* that answers the blueberry + carb siren song with little diet damage.  I tinkered with the ingredients without altering the calorie count and kicked-up the flavor by swapping-out honey for maple syrup and adding a bit of fresh lemon zest. I also added a few tips for creating a more tender scone.

These freeze well and are fabulous toasted. Add a side of fruit and a glass of milk (or a small piece of cheese. CHEESE!) and it is a very satisfying, scrumptious, low-guilt breakfast. 

“Lite” Blueberry Scones

Yield: 12 scones

 Ingredients:

 1¼ cup blueberries
2 Tbs. sugar

1¼ cup, plus 1 Tbs. all-purpose flour

¾ cup cornmeal
 1 Tbs. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
1 heaping tsp. fresh lemon zest
1 cup low fat buttermilk (1.5%)
1/3 cup maple syrup
3 Tbsp. unsalted butter, cold and cut into small pieces
1 large egg, beaten
Cooking Spray

 Hardware:

2 baking sheets
Measuring cups
Measuring spoons
Big bowl
2 medium bowls
Rubber spatula
Microplane grater or regular grater (use to zest the lemon)
Fork

The How-To: 

Pre-heat oven to 400°.

Coat baking sheets with cooking spray and set aside.

In a medium bowl, gently mix blueberries with sugar and set aside.

In a large bowl, mix together cornmeal, baking powder, baking soda, salt, lemon zest and the 1¼ cup of flour.

Add the butter and using a fork, cut the butter into the dry ingredients. The mixture should look like coarse crumbs when butter has been cut in completely.

In another medium bowl combine buttermilk, maple syrup and egg.

 Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a rubber spatula fold everything together just to combine; do not overwork the dough.

Add 1 Tbsp. flour to the blueberries and sugar and toss to combine (this will help keep the blueberries from sinking to the bottom of the scone).

Gently, GENTLY fold the blueberries into the batter. Try to avoid smashing the blueberries because their juice will bleed into the dough.

Using a ¼ cup measuring cup (or even better – an ice cream scoop if there’s one about the same size) measure out 6 scoops of dough per baking sheet, spaced about 2 inches apart.

 Bake until scones turn a light golden brown, about 10-15 minutes (oven temps vary – set time for 10 minutes and check for color, add a few more minutes bake time if necessary).

*Adapted from WeightWatchers.com recipe “Blueberry Breakfast Tops” (scones are 4 points per serving).

 

I can now cross this place off of my "must dine" France restaurant list! Great article in April Vanity Fair about storied Paris bistro L'Ami Louis:

http://www.vanityfair.com/culture/features/2011/04/lami-louis-201104

Peter Case

Fans of roots rock should reacquaint themselves with Peter Case. Case first gained prominence in the early 80’s with the band The Plimsouls (remember the tune “A Million Miles Away”?) and went on to make his mark as a first rate solo artist. Peter Case expertly blends rockabilly, blues, folk, new wave and pop influences into songs that pack a rollicking emotional punch.

 

He’s currently on tour to promote his most recent album “Wig!” and an evening at his show is an evening well spent.  If you are a fan of artists such as Lucinda Williams, Steve Earle, Dave Alvin and even acoustic Bruce Springsteen you will love Peter Case.

www. petercase.com

Recommended songs (there are many, so here’s just a few):

* “New Old Blue Car” (from the album “Wig!”)

* “Ice Water” (from the album “Thank You St. Jude”)

* “I Shook His Hand” (from the album “Peter Case”)

* “Ain’t Gonna Worry No More” (from the album “Let Us Now Praise Sleepy John”)

* “House Rent Party Tonight” (from the album “Wig!”)

 

 

 

 

 

 

Little Cheese Pub

Get Your Cheese On…

 Little Cheese Pub

In a town that’s lousy with wine bars (some excellent, many blah) it is with great joy that I welcome the Little Cheese Pub in Chelsea, where serious fromage is being served every which way imaginable.

Got a hankering for mac & cheese?  Over at the cozy Little Cheese Pub there are at least six varieties to choose from, with Dutch Kaas (aged gouda) mac & cheese with a beer pretzel topping being the one that made me swoon.

How about grilled cheese?  You won’t go wrong with the grilled cheese made with Vermont cheddar served with a crunchy house-made pickle.  

What if you just want straight-up CHEESE?  Here’s where the Alpine-leaning menu shines, with carefully selected artisanal cheese choices, many of the deliciously raw variety.  For example, among the 30+ cheeses listed is a hard-to-find Consider Bardwell raw goat’s milk cheese – clearly the folks at Little Cheese Pub know their stuff.

The inspired minds behind the operation are Chef Daniel Angerer and his wife Lori Mason of Klee Brasserie, who were recently in the news for “The Breast Milk Cheese Incident” (which was just an experiment, it was never served in their restaurant).

But it does point up the fact that there truly is a personal touch at work here and most everything at Little Cheese Pub is house-made: the pasta for the mac & cheese, the pickles and the delectable desserts - cheese cake with vodka-brined cranberries anyone?

At the moment they are waiting for their liquor license to be approved (expected by the end of this month).  In the meantime you are welcome to bring in your own bottle to enjoy, with no corkage fee!  And when that liquor license does kick-in it will unleash a wide selection of craft beers and reasonably priced quality wines.

But don’t wait for the beer to arrive – Little Cheese Pub is ready, willing and able to meet your cheese needs right now!

P.S. – kids are welcome (high chairs are available).

Little Cheese Pub: 362 1/2 West 23rd St. between 8^th & 9^th Aves (Chelsea); 646-863-7291; www.littlecheesepub.com
Open for dinner every day & brunch on weekends until 3:30pm. 

Dining with the Dignitaries – United Nations Delegate’s Dining Room

Planning a visit to NYC any time soon?  Do you live here and going to the U.N. has always been on your to-do list?  Want to expand your belly and your knowledge of world affairs at the same time?  Then make a reservation to have lunch at the United Nations Delegate’s Dining Room. Yes it’s true, they will grant access to the likes of you (and me) – as long as you behave.

Really, it’s open to the public?

It is indeed, but you have to plan and make sure you have the time to spend – this will be a long lunch (and not so leisurely). You must make a reservation by calling 212-963-7626, no walk-ins allowed. The best time to do this is when the dining room opens at 11:30 a.m. Otherwise you will have to leave a message with your reservation request and then call back to confirm.  Don’t expect them to call you back.  It’s the U.N. – they’re busy!

What’s the best reservation slot to request?

The Delegate’s Dining Room is open from 11:30 a.m. to 2:30 p.m. Monday through Friday – I recommend you make the reservation for 11:30 a.m. Don’t worry, it only seems early.  By the time you actually sit down to eat you’ll be well into the lunch hour.

Why?  Why so long for lunch?

Here’s the thing – it’s the U.N.!  There are several security hoops to jump through before you actually get to the door of the dining room, so you have to make time for that.  There is also a massive renovation project underway at the 55-year-old United Nations, so there are many detours.
 
Once you make it past the first three checkpoints – yes, three - and turn over your I.D. (to be retrieved on your way out), you are handed a badge to wear around your neck and then you are directed back outside of the main lobby.  From there you must walk down some stairs and across a walkway along the river for about three city-blocks. Enter the Secretariat Annex, go through another security check point, go up a flight of stairs, go through yet another security checkpoint and finally – FINALLY! You have reached the entrance to the Delegate’s Dining Room.
 
At this point about 30 minutes had elapsed since we arrived at the U.N.  “You really have to want it”, my dining companion said.

Enter the doors of the dining room and check-in with the host. If things are running smoothly you will be seated upon arrival. However by the time we got there the line was long and we had to wait another 15 minutes or so before we were seated, bringing the entire door-to-dine time to 45 minutes. Ugh.  Bring your walking shoes!

Is it fancy?

Remember yourself, it’s the U.N.! Proper attire is required, which means jackets for men and no jeans, shorts, sneakers or flip- flops. Represent your country and look respectable.
 
The room is looking its age, but there are comfy chairs, white tablecloths, jacketed waiters to bring your beverages and floor-to-ceiling windows with spectacular views of the East River. It’s a bit like an executive corporate dining room – but with a sweet view.

What’s on the menu?
An international buffet is offered, with a different country featured on any given day.  “Seoul Food” was the bill of fare on the day I dined there, which featured an array of authentic and delicious Korean dishes and a dessert bar. I ate acorn jelly! Go with an open mind and palate and you will be satisfied.

How much is it?

The meal cost us about $20 each, which included tax and tip. Beverages are extra.

 Would you go back?

Hmm, I have to think about that for a minute. It was a lot of effort to get there and the dining room, aside from the sweeping view, was pretty generic.  The food was fine but not life changing.  And things were a little chaotic at the maître d' desk. However, it’s not every day that one gets to go inside the United Nations and I would happily accompany a friend who’d like to check it out for the first time, so there you go. Yes, I would go back.  

Meet, eat and support world peace all at the same time. 

For more information visit the United Nations web site and click on “Visiting UN Headquarters”.

(All photos courtesy of Mary Connolly)

Bolt Bus

I’ve said it before and I’ll say it again – Bolt Bus is the best, most fuss-free way to get from New York City to Boston and back (or DC, Baltimore or Philadelphia if that’s your plan).  A recent trip to Boston cost only $38.50 round-trip.  $38.50!!  I caught the bus in Midtown and got off of the bus at Boston’s South Station. Point A to point B with no nonsense. 

Here’s an example: a 6:30 am bus on a Saturday took only 3 ½ hours on the way up (no stops, no traffic) and a 2pm bus on a weekday took only 4 ½ hours on the way back with one 15-minute stop for food and a bit of traffic (I guess the stops are at the discretion of the driver).  The bus is clean and modern with nice “pleather” seats, a restroom that wasn't gross and free wifi (which works most of the time).  Even the other passengers seemed to be free of any whiff of “Midnight Cowboy” creepiness.

Helpful hint: print out your boarding pass to show the driver. Bolt Bus is a modern operation and in theory you are allowed to show the driver your confirmation code on your smartphone, but I've heard it through the grapevine that this sometimes doesn't work out so well. 

Cost, comfort & convenience.  All in, Bolt Bus beats flying – and even taking the train – hands down.  www.boltbus.com 

(photo courtesy Boston.com)

Sears Chef Challenge

This week I threw my video hat into the ring to be considered for the Sears Chef Challenge!

Star-blogger Nichelle Stephens (Cupcakes Take the Cake; Keeping Nickels; Pepsi We Inspire) organized a group of fellow food bloggers to help us each produce a quick and sparkling video presentation of  a recipe for the Sears Chef Challenge, all done up in a cool photo shoot loft located in Tribeca.

 On hand to make their video bid were fabu bloggers Mouth of the Border, Fabulous Foodie, Not Eating Out in New York, The Wandering Foodie, A Gluten-Free Guide and Versailles Delivery, among others.

And what did Marie Fromage prepare for her on-camera demo? Something cheesy, of course!

I presented a recipe for “Easy Breezy Cheesy Cocktail Quesadillas”. Check it out (click here if you can't view the video below) and see the recipe details below.  Wish me luck.  Let there be cheese! 

Recipe: Easy Breezy Cheesy Cocktail Quesadillas

Yield: 4 wedges per quesadilla

This recipe is great for company because it’s quick on prep time and goes great with wine.  There aren’t a lot of ingredients* to this dish, but each ingredient is a flavor powerhouse on it’s own and a little goes a long way.  Put it all together and it’s a tasty flavor explosion!

Ingredients:

5 ½ inch corn tortillas; you will need 2 per quesadilla.

Oil-cured wrinkly black Moroccan olives, to taste; chopped fine.

Mild Peppadew peppers, to taste; sliced into strips. 

Freshly-grated full-fat cheese**, to taste.  Use a semi-soft cheese, such as fontina or a gouda.  

Optional garnish:

Sour cream, low-fat or non-fat Greek yogurt.

Chopped fresh flat-leaf parsley or cilantro.

1. Heat a skillet or griddle over a high flame.  When pan is hot reduce flame to medium and spray with cooking spray.

2.  Add a tortilla. Sprinkle with some chopped olives, sliced peppers and grated cheese.

3.  Top with another tortilla and press down gently. Allow to cook until the bottom tortilla is lightly browned, then flip over and cook the other side.  Cook for about 2 ½ - 3 minutes per side.

4.  When both sides are toasty brown remove from heat and cut into wedges. 

5.  Arrange on a plate, add a dollop of sour cream and serve it up!

* Most of these ingredients can be found in the “gourmet” section of your supermarket or at a gourmet food/cheese shop.

** I am currently obsessed with Marieke Gouda, an aged cow’s milk cheese that’s about as close to authentic Dutch Gouda as you can get in the States, made in Wisconsin!