Marie Fromage

Bites: Play It in the Key of Building, Saint-André, Tomato Time

Cheese of the week:  Saint-André 

Yes, it's everywhere (at least where I live).  Yes, you can probably find it right now in the "gourmet" cheese section of your supermarket.  But just because it's everywhere doesn't mean it's not special and delish!   This is a French triple-cream cow's milk cheese made in the Brie tradition; only it's creamier and more butter-like. In the style of easy summer entertaining, here's a serving scenario: you've just laid out the surf & turf, the cold beer and crisp white wine are flowing. You're stuffed, but you also want to serve just a little something for dessert. Present a wedge of room temperature Saint-André with some fresh figs, pear slices and some super-thin ginger crisps - the perfect coda to a satisfying feast.

Play It in the Key of Building

They don't get much cooler than David Byrne.  With his latest project the musician, visual artist and bicycle enthusiast presents us with the opportunity to actually "play" an abandoned waiting hall located within The Battery Maritime Building, via an old church organ that's been rigged up to the walls, pipes and ceiling girders. Hit a few keys and the walls groan, pipes clank and girders sing, creating a delightfully eerie atmosphere within the crumbling space. But things this neat don't last forever - this is the last weekend so don't miss it!

CREATIVE TIME PRESENTS
Playing the Building: An Installation by David Byrne

The Battery Maritime Building

Open Friday, Saturday, Sunday: Noon - 6PM (Free)
LAST WEEKEND: Closing August 24, 2008
The Battery Maritime Building
10 South Street, New York, NY
Entrance on the South side, facing the Staten Island Ferry Terminal

Tomato Time

The tomatoes are here!  The tomatoes are here!  This is that special time of year when these ruby orbs of deliciousness are at their peak and in abundance.  Buy local – head over to the nearest farm stand and load up on the heirloom and Jersey varieties.  And because they are at the peak of perfection there’s very little that you need to do to enjoy full on tomato glory.  Here’s a suggestion that’s barely a recipe and more of a collection of high quality ingredients that create the perfect simple meal:  

Ingredients:

-       Crusty baguette, cut in half 

and then cut lengthwise

-       A few ripe tomatoes, sliced thin

-       1-2 cloves of garlic, peeled and sliced in half

-       Extra virgin olive oil (use the best quality you can find)

-       Sea salt (use Maldon if you can find it)

1)    Pre-heat grill (or use a ridged grill pan if indoors).

2)    Place the bread cut side down onto the hot grill and toast until browned, about 2 minutes at the most.  

3)    Rub half of a garlic clove over the toasted side of the bread while still warm.

4)    Arrange tomato slices on the bread, drizzle with olive oil, sprinkle with sea salt and serve immediately.  Yum!

Photo Credits: Saint-André (Mary Connolly); Play the Building (David Byrne, Playing the Building, Battery Maritime Building, New York, NY, 2008); Tomato Time (Mary Connolly)

 

Bites: Ricotta Salata with Recipe, Young @ Heart Chorus, An Appetite Grows in Brooklyn

Summertime, and the livin’ is BUSY!  I’ve been running all over the place, from city to sea to mountain, collecting fun things to share with you.  Here’s the latest…

Cheese of the Week: Ricotta Salata, with Recipe

 

This is a firm, white, slightly salty and milky sheep’s milk cheese, similar in texture to Feta cheese. And like Feta, it is just as versatile and can be used in a similar fashion.  Cube or crumble it up and toss with salads, or grate or shave it over grilled veggies.  Heck, it even tastes great with watermelon and mint!

I recently used it in a grilled corn recipe that takes your taste buds way beyond butter.

 Fabulous Fiesta Corn

 8 ears of corn, husks and silk removed

½ pound Ricotta Salata, grated

1 cup mayonnaise

1/2 Tablespoon of chipotle pepper powder (or use half this amount if you prefer less spice)

3-4 limes, halved and juiced (with extra limes for garnish)

Salt & pepper to taste

1)    Combine mayonnaise, chipotle powder, lime juice, salt & pepper in a bowl and set aside (this can be done a few hours before use, but be sure to keep it chilled if not using right away).

2)    Pre-heat the grill.

3)    Using a basting or pastry brush, coat the ears of corn with the chipotle-lime mayo and place on the grill.  Grill, turning frequently, until the corn is lightly charred.

4)    Remove the corn from the grill and, while corn is still warm, brush on more of the mayonnaise mixture. 

5)    Then, roll the corn in the grated Ricotta Salata.

6)    Garnish with extra lime wedges and serve immediately!

Young @ Heart Chorus

What do you get when you throw a bunch of musically inclined nursing home residents together with a rock band? Pure magic people, pure magic!  I had the supreme pleasure of seeing this group at The Beacon recently, and the memory of it still brings a smile to my face. The chorus members ranged in age from 73 to 92 and performed with a feisty, ironic spirit that turned rock songs inside out to reveal an alternative perspective. 

“I went down to the Chelsea drugstore to get my prescription filled…” 

Songs like the Ramones chestnut “I Wanna be Sedated” take on a whole new meaning when sung by an elderly man with a cane in a wheelchair, as does the Bee Gees dance hit “Staying Alive” sung by a man connected to an oxygen tank.  Surprising.  Even more surprising was their edginess, humor, agility, professionalism, poignancy and pure joy.  They were all having a blast up there!

 Directed by Bob Cilman, the chorus came together in a nursing home in Northampton, Massachusetts in 1982 and has since gone on to thrill audiences around the world. 

 I have to make sure I retire in Northampton so I can be in that chorus!

 Stay tuned for news of the release of their documentary on DVD this September, available on Netflix.

 An Appetite Grows in Brooklyn

I spent a recent summer Sunday with my friend Kit Kat exploring the culinary delights of Fort Greene, Brooklyn.  Fort Greene has had quite a bit of buzz about it lately, reaching beyond BAM's performing arts charms with a unique and soulful food culture. Here is a highly selective sampling of what we devoured:

 Cake Man Raven:  first stop on the food tour was a visit to Cake Man Raven, famous for his version of the classic southern Red Velvet cake. We shared a huge hunk of luscious, moist cake with a decadent cream cheese frosting. Cake Man Raven:  708-a Fulton St. Brooklyn, 718.694.CAKE (2253)

Habana Outpost – Eco Eatery:  Not only can you get your drink on in the form of icy, tangy margaritas, you can munch away on classic Tex-Mex fare with a guilt-free conscience, knowing that they, in their own words, “use earth-friendly practices in their design, construction, and day-to-day operations. Habana Outpost aims to reduce wasteful consumption and promote sustainable solutions.” Well gosh, thank goodness for that.  Hey waiter, can we get another round over here?  And please bring us some of that famous grilled corn I heard about.  Hey Mr. DJ, turn it up, I love this song.  Kit Kat, I think we’re gonna be here for a while…

Habana Outpost:  757 Fulton Street Brooklyn, 718.858.9500

Brooklyn Flea: this fantastic and slightly controversial new flea market features the usual collection of antique and vintage house wares, furniture and clothes.  But what makes it exciting is the young, innovative local artisans selling hand-crafted and unique furniture, jewelry, clothing - and delectable foods!  And since food is my focus, here’s who was there that day:

Kumquat Cupcakery:  This little bakery creates mini cupcake creations for delivery or pick-up when they are in residence at the Brooklyn Flea.

 Be sure to try the chocolate peanut butter cupcake – pretty petite and pretty amazing, a one-bite flavor bomb.  Bet ya can’t stop at just one!

Crop to Cup - Family Farmed Coffee: Basically, this is a coffee farmer representative who buys high quality Arabica beans directly from farmers and then sells to us, but they also reinvest 10% of their profits back into farm family communities.

Sure, that’s all well and good, but how does it taste?

I enjoyed a small cup of “Uganda Bugisu” created by the contributions of 300 farm families in Buginyanya Sub-County, Sironko District, Uganda.  It was an exceptionally smooth, naturally sweet brew, no sugar or milk needed.  So I bought a bag! Coffee with a conscience does a body good.

Whimsy & Spice: founded and run by a husband and wife team (he’s a pastry chef, she’s a graphic artist) they offer treats inspired by the spices and flavors of India and the Middle East.  For example, I picked-up a sack of their Rose & Black Pepper Thumbprint cookies, which were meltingly tender and sweet with a subtle bite from the black pepper. A fascinating flavor combination for a cookie that tasted great.

Salvatore Bklyn, Handmade Goodness:  “If cheese were a rock star, it’d be Salvatore Bklyn.”  They’re talking about their fresh and creamy whole milk ricotta cheese, and I have to say I agree.  Try a spoonful over fresh berries and toasted almonds drizzled with honey  - a special summertime treat.

Blue Marble Ice Cream:  Their shop is based in the Boerum Hill neighborhood, they source their milk from the Hudson Valley, and the vanilla ice cream they were scooping up at the Brooklyn Flea was fresh, creamy and true.

 Brooklyn Flea: located at Bishop Loughlin Memorial High School in Fort Greene, Brooklyn, on Lafayette Ave. between Clermont and Vanderbilt Ave. Takes place every Sunday from 10am to 5pm.

 Fort Greene is a proud, deeply entrenched, food-loving community with a funky, artsy twist that’s just another thing to love about living in NYC.  

Photo Credits: Ricotta Salata (Mary Connolly); Young@ Heart Chorus (Young@Heart Photo Archives); Fort Greene (danomyte.blogspot.com); Brooklyn Flea (brownstoner.com); Rose & Black Pepper Thumbprint Cookies (Whimsey & Spice)