Marie Fromage

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)

Bites: Cheese on the Grass; Say It with Flour; Restaurant Tailor; Pizza Time with Recipe

Le Fromage Sur L’Herbe (The Cheese on the Grass)

Summertime and the livin’ is easy. But is the living easy on your cheese? The Cheese Mistress recently gathered fellow friends of the fromage in Central Park one recent 95-degree Saturday to share their favorite curds. The question was: what cheese could withstand the withering heat?

I turned to my friends at cheese institution Ideal Cheese for the answer. "Go Firm” was the solution! I walked out with two delectable selections, both of the raw milk variety (and always the tastiest, in my mind). One was Ossau-Iraty Vallee d'Aspe, a nutty, raw sheep’s milk cheese from the Basque region of France. The other – my favorite of the day - was a spunky aged Spanish goat cheese called Murcia Curado. At the picnic, other cheeses that withstood the heat were several varieties of cheddar, aged Gouda, a Morbier, and an especially tasty Italian Piave. We washed it all down with icy, crisp white wine and beer while stretched out languidly on a shady patch of grass, and almost forgot we were in the middle of an urban oven.

Say It With Flour – Dessert Delivery

Tired of sending just flowers? Does the fruit basket seem a little, well, old school? Want to really stand out from the crowd and make a memorable impression with a huge caloric impact? At Dessert Delivery, they think you should “say it with flour” and send someone your very best in the form of fresh baked deliciousness.

I was recently the lucky recipient of a huge, gooey, luscious Cookies ‘n Cream birthday cake, sent to me at work by an extremely thoughtful friend. For survival reasons I shared it with my co-workers, but it was so good I really just wanted to disrobe and eat it alone in private! They use the freshest ingredients available and turn out decadent cakes, cookies, brownies and other goodies that can be brought right to your door or straight to the door of a special someone.

Dessert Delivery is a charming local neighborhood bakery with national outreach; they deliver within Manhattan and across the nation -- and thank goodness, because far-flung friends will want this! Just pick-up the phone and that cake can be yours.

Dessert Delivery: 360 E 55th St. between First and Second Avenues (Midtown East); 212-838-5411

Tailor

Short ribs braised in root beer. Vanilla-smoked carrots. Caraway ice cream. Cats laying down with dogs - what the heck is going on over there at restaurant Tailor? Chef Sam Mason is in the house pushing salty-sweet flavor combos to the extreme, with mostly successful results. Sam Mason is former pastry chef from “molecular gastronomy” temple WD-50, so it should come as no surprise that my palate was going to be challenged –in a good way. It began with the cocktails…I ordered a “Blood & Sand”, which is a mix of scotch, sweet vermouth, Redbach beer and topped off with orange foam. Gastrochic, always up for a challenge, ordered "The Waylon”, a mix of bourbon and smoked coke, which was very refreshing!

With our appetites primed and ready, we moved on to the food, beginning with a plate of thinly sliced veal surrounded by a scattering of white chocolate beads filled with crispy marrow, parmesan crumble and drops of huckleberry sauce. Following this creation was a dish of what seemed like savory Foie Gras and cocoa bars sprinkled with a peanut butter sand and crisp slices of pear. All delicious! Still up for the challenge, we forged ahead with a plate of meltingly tender roasted duck over spaghetti squash, Hon Shimeji mushrooms and a lightly sweet raisin broth. Then the show-stopping dish arrived, the plate of goodness that continues to haunt me to this day: cubes of roasted pork belly nestled in a creamy miso butterscotch sauce, punctuated by tender briny slices of artichoke. I wanted to lick the bowl clean and then climb inside – it was that good. To top it all off, if you can image that was possible, we spilt a dessert of “French Toast” – a deep fried block of brioche with a scoop of maple ice cream, crispy raisin “paper” and…bits of bacon!

All this culinary derring-do plays out against a warm, industrial-chic backdrop reminiscent of a turn-of-the-20^thcentury apothecary.

Worth going back? While I wouldn’t take the relatives visiting from Des Moines here, I would return with open-minded foodie friends in search of fun, eccentric and memorable flavor bombs.

Tailor: 25 Broome St. bet. Sullivan & Thompson Sts. (Soho); 212-334-5182

Easy Flatbread Pizza, with Recipes!

Ah, I have opened the windows and flung open the doors. It’s time for easy living and the fun foods that go along with it, and flatbread pizza is the name of the game. I especially like to serve this at parties because it’s a quick and easy hot hors d'oeuvre that you can crank out and barely break a sweat.

Save yourself the trouble of making the pizza dough and get some already baked flatbreads, such as Turkish Pide bread, Armenian Lavash, or, short of that, a round of Boboli bread – all available at Whole Foods and other markets. Put your effort into the toppings, all of which can be done ahead of time. Here are some suggestions:

* For all of the pizzas, pre-heat oven to 375 degrees.

Peppers & Olives

The colors of this pizza really make it pop!

- 1 red & 1 yellow pepper, thinly sliced and combined

- 1/4 to 1/2 cup Kalamata olives, pits removed

- 2 cloves of garlic, minced

- Approximately 1/2 pound Fresh mozzarella, thinly sliced

- Extra Virgin Olive Oil, to taste

- Sea Salt & fresh cracked pepper to taste

1) Place flatbread on a sheet pan. Drizzle olive oil over the flatbread and spread the minced garlic over the entire surface.

2) Scatter the bread with a layer of the mixed peppers. Add a dash of sea salt.

3) Scatter the olives over the peppers; drizzle with a bit more olive oil.

4) Drape the fresh mozzarella over the peppers and onions and bake for approximately 15 minutes or until cheese is bubbling.

5) Sprinkle with fresh cracked black pepper and a bit of sea salt. Slice and serve immediately.

Pesto & Mozz

This lush pesto freezes beautifully, so whip up a batch when basil is in season in the summer and you can enjoy it all winter long.

For the pesto:

- 2 cups fresh basil leaves, rinsed and dried

- 4 garlic cloves, peeled

- 1 cup pine nuts, lightly toasted (in 350 degree oven until fragrant and light brown, about 15 minutes)

- 1 cup olive oil

- 1 1/2 cups grated Parmigiano Reggiano (don’t skimp by using that stuff in a can – splurge for the real thing, the flavor can’t be beat)

- Sea salt and fresh cracked black pepper, to taste.

For the pizza:

- About 1/2 pound fresh mozzarella, thinly sliced

1) Add the basil, garlic and pine nuts to the bowl of a food processor and pulse until chopped.

2) With the motor on low, slowly pour in the olive oil.

3) Turn off the motor and add the grated cheese and stir to combine. Add a generous amount of pepper and taste, adding salt if necessary (the cheese is salty, so adding more salt may not be needed).

4) Place flatbread on a sheet pan. Spread surface of the bread with a layer of pesto. Add a layer of mozzarella and bake for approximately 15 minutes or until cheese is bubbling. Slice and serve immediately.

Miracle Sauce & Mozz

This sauce was made famous by Italian cookery legend Marcella Hazan. You will be amazed by how easy and incredibly delicious it is.

For the sauce:

- 2 cans of imported Italian plum tomatoes (try to use San Marzano if available)

- 1 medium onion, peeled and cut in half

- 5 tablespoons unsalted butter

- Sea salt & fresh cracked black pepper, to taste

For the pizza:

- About 1/2 pound fresh mozzarella

- 1/4 cup grated Parmigiano Reggiano

- Fresh whole basil leaves

1) Into a large pot add the tomatoes (with their juices) and crush.

2) Add the onion and butter. Bring to a low simmer and cook, uncovered for about 45 minutes, stirring occasionally.

3) Remove the onion and discard. Add pepper and salt to taste.

4) Place flatbread on a sheet pan. Spread surface of the bread with a layer of sauce and dot with fresh whole basil leaves. Add a layer of mozzarella, scatter a handful of grated Parmigiano Reggiano across the surface and bake for approximately 15 minutes or until cheese is bubbling. Slice and serve immediately.

Bites: Straight Up Vampire, Brittle Love with Recipe

* Did you know that the love of cheese is called "turophilia"?

Straight Up Vampire, a Gothic Political Romance (or The History of Vampires in Colonial Pennsylvania as Performed to the Music of Paula Abdul)

Ah yes, I love New York and the creative souls who lurk -- I mean, live -- here. There are two reasons why I went to see this thing: 1) My friend was playing sax in the band, and 2) What? A show about colonial people and vampires in Pennsylvania set to Paula Abdul music? How are they going to handle “Forever Your Girl”? My friend said that the actors all sang on key; it’s kind of a staged reading; and it’s not too long, so I figured, ” what the heck, how bad can it be?”

It was actually hilarious.

A synopsis taken from a related web site sums it up nicely: “It’s 1763 and there are vampires in Philadelphia. Paula Abdul Blackwood is a beautiful young Quaker girl being forced into marriage with the wheelwright’s son. Jack Sheridan, a politically idealistic young vampire, is the man she loves. Everywhere there is dissent. Fractious parties debate the future of the colony. MC Skat Kat and Benjamin Franklin vie for power in the Assembly.”

The show made its debut on Halloween 2007 somewhere in Brooklyn and was resurrected for a special Valentine’s Day run here in Manhattan at The Bowery Poetry Club. The star of the show was rocker Corn Mo, bringing a bit of Jack Black and Meatloaf to the role of Benjamin Franklin. By the size of the packed house I predict the show will rise again, perhaps as an Independence Day special? Whatever the occasion, it’s destined to be a local cult favorite.

Brittle Love, with Recipe

Last Valentine’s Day, Gastro Chic published a recipe for peanut brittle with a chocolate heart painted on it, with instructions to “ignore your peanut brittle heart until it turns cold and hard.” Then “To serve, smash the heart into pieces with a mallet. Enjoy!”

Since I, too, wasn’t feeling the love that day, I commented that after smashing the peanut brittle heart, shards of it should be thrown from the rooftops of tall Manhattan skyscrapers. OR, dip the shards in the finest chocolate, dust with a bit of fine French gray sea salt, and send it to those you want to seduce. Idea! Brittle Love was born.

I started giving it to friends. I’ve been giving it as hostess gifts. Thank you gifts. A gift for every occasion. I bring it to the office and it doesn’t last two minutes. Arthur, the doorman at my friend Zero’s apartment building, threatened to eat the next bag I deliver for Zero instead of bringing it up (“you must tell that woman not to leave that delicious peanut brittle with me. I will not be held responsible!”). Folks are crazy for it. They can’t stop eating it. It’s a hit!

I’ve also noticed that the brittle is a reliable measure of the depth of a man’s interest in me. At some point during the early stages of courting, I will whip up a batch and give it to him as a surprise. Reactions have been very telling. Some examples:

* Man 1: “Marie! Wow, that peanut brittle you sent me was dee-lish! You are such a sweetie! Thank you sooo much, It’s my favorite!”

Note to self: Oh, he’s so sweet and fun and handsome. Too bad for me he’s gay. He’s such a great friend. Next!


* Man 2: “Hi Marie, I just got the brittle. Thank you, it’s delicious.”

Two weeks later...

Man 2: “You know, to be honest, I thought it was too salty. And I shared it with some people in my office and they also said it was too salty. I hope you don’t mind me telling you.”

Note to self: Ugh. Ungrateful creep. Next!


* Man 3: “Hi Marie, just received the most delicious peanut brittle ever!! Thank you! I shared some with the office staff and they loved it.”

Note to Self: My my! That’s what I like to hear! Too bad he lives really really far away. Sadly, next!

As we speak, I am whipping-up a batch of Brittle Love to bestow upon my current squeeze and some lucky friends. Hope springs eternal! Stay tuned.

Brittle Love

Adapted from Gastro Chic

2/3 cups water
2 cups sugar
1 stick unsalted butter, cubed
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 Tablespoon sea salt, fine grind
12 oz. can of high quality salted, skinless peanuts (I like New York’s own Bazzini Nuts)
4-6 oz. excellent quality semisweet chocolate (Ghirardelli works great for this and is widely available)
Maldon Sea salt

* Special Equipment:
- Candy thermometer
- Parchment paper or Silpat sheets

1) Line two sheet pans with parchment paper or a Silpat sheet and set aside.

2) Combine water, sugar, butter and corn syrup in a large heavy bottomed saucepan. Place over high heat and stir until combined and butter and sugar have dissolved.

3) Combine the baking soda and salt in a small bowl and set aside.

4) When butter has melted, reduce the heat and attach the candy thermometer about halfway into the mixture and the tip is not touching the bottom of the pan. Allow the mixture to simmer until it becomes browned, bubbling and foamy and the temperature reads 295 degrees (around “soft crack” stage). This will take about 20 minutes, with the temperature rising quickly in the last couple of minutes, so don’t stray too far from the pot.

5) Reduce the heat, add the baking soda and salt, and combine with the melted sugar mixture (it will foam up a bit more).

6) Working quickly, remove from heat and add the peanuts, stir to combine. Pour onto a lined sheet pan and using a large spatula spread the brittle into a thin layer (as much to the edges of the pan as possible). Allow to cool completely.

7) Once the brittle has cooled, break into random shards using your hands and set aside.

8) In a microwave-safe bowl, break up the chocolate into pieces and place in the microwave on high for about a minute. Stir and microwave again for about another minute until it is completely melted.

9) Dip the ends of the brittle shards into the chocolate and place onto a parchment paper or Silpat-lined sheet pan. Sprinkle with a bit of flakey sea salt and allow the chocolate to set (you may also place the pan in the fridge for five minutes or so to help the chocolate harden).

10) Once the chocolate has hardened you may:
a. Eat some
b. Throw it at someone
c. Package it up nicely and show some Brittle Love!

Bites: Wendy Wills, Kampuchea Noodle Bar, Quick Dinner Recipe

“Use all your senses, all the time. ... Take pains with the work; do it carefully. Relish the details. Enjoy your hunger. And remember why you’re there.” -- Paul Child

*** Shameless Plug Alert! *** Shameless Plug Alert! *** Wendy Wills

Welcome to “Shameless Plug Alert”, the section of my blog where I serve up a great big sloppy slice of love to my creative friends. This week’s artist: Wendy Wills.

Singer-songwriter Wendy Wills played an acoustic set, accompanied by guitarist Dave Leonard, at Cafe Gizzi on Saturday, September 22nd. She is gigging to promote her new CD and I just had to see Wendy do her thing. Her eponymous CD mingles classic acoustic guitar & gritty lap-steel sounds with straight-up rock & roll, and is recorded without too much fuss in a style that allows her melodies to shine through. Produced by veteran bass player and singer-songwriter Paul Page, she is backed by some of New York City’s best musicians, such as Lance Doss, Justin Jordan & Phil Cimino, among others. Standout tracks include the atmospheric “She Has a Chance” & “Lie in Your Bed”; the plaintive “I, I, I”; and a driving rocker “Big High Chair” that I will now christen the new Marie Fromage theme song. Big fist in the air, yeah!
Go to Wendy’s site on CDbaby.com or MySpace to learn more.

Kampuchea Noodle Bar

My friend Lemon Roosevelt has been raving about this new Cambodian spot on the Lower East Side for a few weeks now. Conroy & I met up with Lemon one recent cranky Sunday -- her campaign to convince us to try it out was relentless.

Lemon: Hi guys! Oh, wow, listen...we should really try out this Cambodian place near here, it’s amazing. Great sandwiches.

Conroy: Sure, maybe, what else is nearby?

Fromage: I need coffee.

Lemon: No, really, let's go, it’s cool and we'll have no problem getting a seat.

Fromage: Um, I don't know, Cambodian? On a Sunday? With a hangover? Coffee?

Lemon: Seriously, it’s so good.

Conroy: Well, sure, OK. Anybody got a light?

Fromage: ALL! RIGHT! Fine. They better have coffee.

Lemon: It’ll do the trick. Come on. Let’s go there now. Come on, it’s this way I think.

So we marched over there and, as promised, it was easy to get a seat.

I’m so glad we did, because the food here is superb and I forgot all about my coffee. We were seated on rustic stools at a long, dark wooden table. It’s a warm and open room, with windows flung out to the street on one side, a busy kitchen sizzling and hissing on the other side, and a classic 80’s soundtrack humming in the background. The menu was chock full of so many temping things to choose from, such as: meaty noodle soups and stews, small “share” plates and salads, grilled meats like tamarind baby back ribs, savory crepes, and many dishes on the menu starring delectable Berkshire Pork, the trendy meat of the moment. It took us a minute to get our bearings.


Lemon raved about the Num Pang (sandwiches) and they didn’t disappoint. I couldn’t make up my mind so I chose the three sandwich sampler and was served mini versions of sweet pulled oxtail, grilled eggplant and hoisin pork meatballs, each delivered on a crusty toasted baguette layered with pickled carrots, crunchy cucumber, cilantro and a smear of chili mayo. We also split a snappy pickle plate of watermelon rind, green mango, daikon, red cabbage & cucumber, along with a plate of luscious grilled sweet corn smothered with coconut chili mayo, chili powder, lime and coconut flakes. This is the kind of food that you eat with your hands, get all over your face and, as you chew, close your eyes to take in all of the zingy flavors. Yowza. Fully hooked, I came back with my friend Flea a few days later for a lively Saturday night dinner, and we munched on a plate of the Berkshire pork savory crepes that were wrapped in lettuce leaves and garnished with sprouts, fresh mint, crushed peanuts and a peppery dressing, with a side of that amazing, chili lime mayo-slathered grilled corn again.

Note to self - must come back and try everything on the menu.

Recipe of the week: Shrimp sautéed with summer corn & heirloom tomatoes

At the end of a long day, I just want to sit down, relax and have a wholesome, home-cooked meal. That scenario rarely happens with the frenetic life I lead. I just don’t have the time or energy to plan and cook something on a weeknight, but I crave it just the same. So this week I made a special effort to cook myself something simple and yummy that required very little effort.


Ingredients:
* 1/2 pound of shrimp, cleaned & steamed (you can pick this up at a
reputable fish market or the fish counter of a supermarket you trust)
* 1-2 plum tomatoes (or heirloom if available), seeds and pulp removed, roughly chopped
* 2-3 ears corn, kernels cut from the cob
* 1-2 cloves garlic, minced
* 1 Tablespoon flat leaf Italian parsley, cleaned and finely chopped
* Salt and pepper, to taste
* 1 Tablespoon unsalted butter (or good quality extra virgin olive oil)

1. Heat the butter and garlic in a pan until garlic turns slightly blondish in color.

2. Add the corn and cook for about a minute.

3. Add the tomato and shrimp and cook for another minute or so. Add salt and black pepper to taste.

4. Add fresh parsley and toss. Serve immediately, with a wedge of lemon.

Bites: Romance & Cigarettes, Slaid Cleaves, Pickles, Breakfast Recipes

“Develop an interest in life as you see it; the people, things, literature, music -the world is so rich, simply throbbing with rich treasures, beautiful souls and interesting people. Forget yourself” – Henry Miller

Romance & Cigarettes

Did you know that James Gandolfini sings a little and does a nice soft shoe? In this film he stars as Nick Murder, a philandering Queens construction worker who is caught up with a trash-talking, too-hot-to-handle-pepper-pot (Kate Winslet) while his outraged wife (Susan Sarandon) seeks revenge with the help of her Elvis-obsessed brother (Christopher Walken). This is a wacky, quirky, wild and fun musical written & directed by John Turturro and features an A-list cast including Steve Buscemi, Mandy Moore, Mary-Louise Parker, Aida Turturro, Elaine Stritch, Eddie Izzard and Amy Sedaris. Worth the price of admission is the opening number when Nick, who has been banished from his home, sings out his pain and is joined by a chorus line of garbage men, telephone line workers and softball players. Also hilarious is Christopher Walken’s inspired MGM-style number, complete with a dancing cluster of New York’s Finest and diner waitresses. Elaine Stritch is another standout as Nick’s mother, who tears him a new one for stepping out on his wife. The film isn¹t perfect; some of the songs don’t work, and it takes an unexpected and out-of place dramatic turn. In any event, it’s good fun to see these actors let their hair down and have some fun, and you get the impression they were delighted to work on this project. Playing now at the Film Forum, 209 West Houston Street.

Slaid Cleaves

Austin-based singer & songwriter Slaid Cleaves played Joe’s Pub on September 13th, on tour to promote his new album “Unsung”. Appearing onstage with long-time wingman Michael O’Connor and just their acoustic guitars, the two conjured up beautiful, dusty Texas images such as a lone pickup truck heading down a rainy highway, crying in your beer, loneliness & thwarted dreams. Don’t get the impression that this was a depressing evening; Cleaves is full of humorous tales of his travels told in a plain-talking Texas drawl that makes you want to just grab another beer and settle in for a spell.

Is That a Pickle in Your Pocket, or...

Orchard Street was the site of the 7th Annual New York City International Pickle Day on Sunday the 16th, featuring live music and exhibits of pickle history & tradition. Best of all, free samples of tart and crunchy pickled everything was on offer from some of the city's best pickle masters, most notably Guss’ Pickles (their snappy new pickles are my all-time favorite), Rick’s Picks (for standout pickled green beans) and Brooklyn’s McClure’s Pickles. But what was up with the pickled salted plums -- double yuck! I don't remember who that vendor was, but are you people trying to kill us? Sheesh!

It's What's for Breakfast

A very busy bachelor friend of mine recently suggested I feature some microwave-friendly dishes that are “quick, nutritious and, that rarest commodity, delicious breakfast recipes”. I hear you. Shredded wheat? Eh. Energy bar? Bleh. But what do you do for a tasty hot breakfast on the run? I wake every morning determined to eat something satisfying and nutritious, but all too often run out of time, run out the door, down a double espresso as I walk along and grab a bialy from one of the coffee cart guys. Not good. Sometimes, though, I have a moment of clarity, plan ahead and make good breakfast meals in advance that can be reheated in the microwave.

Breakfast Sandwich
In the tradition of the Egg McMuffin but much more wholesome. Use this recipe as a starting point and be creative! It's a good idea to make a bunch at the same time, wrap up and freeze. Then you can just grab one out of the freezer and pop it in the microwave for approximately 3 minutes.

Ingredients:
* 1 English muffin, sliced and toasted
* 1 Large egg
* 1 Slice Canadian bacon
* 1 Tablespoon freshly grated Parmesan cheese
* 1 Tablespoon tomato salsa
* Salt & pepper to taste
* Unsalted butter, to taste

1. Toast the English muffin & set aside (butter optional).

2. Take a slice of Canadian bacon from its package and allow to come to room temperature. Place on one slice of the toasted English muffin.

3. Grease with butter a small ramekin or other microwave-safe, English muffin-sized dish, such as a Pyrex measuring cup or coffee mug.

4. Add egg, pinch of salt & pepper and slightly scramble.

5. Place in microwave, cover with a paper towel and cook on High for 1 minute.

6. Stack on top of the Canadian bacon slice of English muffin.

7. Add the cheese.

8. Add the salsa and top with the other slice of English muffin. Enjoy!

Egg Casserole

Eggs work great in the microwave, so here's another quick morning recipe that is very satisfying.

Ingredients:
* 1 egg, beaten
* 1 tablespoon milk
* 1/8 - 1/4 cup cooked diced ham, cooked bacon or smoked turkey
* 1 dash Worcestershire sauce
* 1-2 tablespoons shredded Cheddar or Parmesan cheese
* 1/8 teaspoon Dijon mustard
* Pinch of salt
* Pinch of fresh cracked pepper

1. Combine all ingredients in a small microwave-safe bowl.

2. Cover tightly with plastic wrap, then poke a few small holes in the top to vent.

3. Cook on Medium High for approximately 4 minutes.

4. When timer goes off, let stand, covered, for 30 seconds to finish cooking.

Note: you can do steps 1 &2 the night before and refrigerate. In the morning just pop it in the microwave to cook.

Easy Apple Compote

This is another do-ahead recipe that has many uses and tastes yummy hot or cold. Serve it with crunchy granola. Top off a bowl of oatmeal with it (follow package instructions for quick microwave oatmeal). Add it to thick and creamy Greek yogurt. Or do it up Marie Fromage-style and serve it with a scoop of milky fresh ricotta cheese and toasted almonds.

Ingredients:
* 2-3 medium apples -- cored and sliced
* 1/4 cup raisins
* 1/8 cup water or apple juice
* 1/2 Tablespoon fresh lemon juice
* 1 Tablespoon sugar (omit if using apple juice)
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon cinnamon
* 1/8 teaspoon nutmeg

1. In microwave-safe dish, combine all of the ingredients.

2. Cover the dish and cook on High for 5 minutes.

3. Remove from the microwave and allow to cool a bit before serving or chill overnight in the fridge.

Bacon

Sometimes you just have to have some meat but you don't want the mess. Bacon cooks-up cleanly and quickly in the microwave.

1. Prepare a microwave-safe plate with about 3-4 layers of paper towel.

2. Lay the slices of bacon on the plate.

3. Cover with and additional 2-3 layers of paper towel.

4. Cook on High for approximately 2-5 minutes. The cooking time will vary depending on how many slices you are preparing and I recommend doing this in two minute intervals. After the first two minutes see if the bacon is at your preferred consistency and proceed from there.

5. When the bacon has been cooked, remove from the microwave. Peel off of the paper towels and eat!

All of these recipes are built for speed. On the weekends, take time to cook up something special for someone you love!

Bites: Cheese Updates, Anoushka Shankar & Karsh Kale, Cape Cod, with Recipe

“Life itself is the proper binge.” – Julia Child

Cheese Updates

I’m glad to know that others share my cheese obsession, and thank you for your two cents! Here are a few cheesy recommendations from Marie Fromage readers:

“Sicilian Piacentino, the lovely and delicious sheep’s milk cheese scented with saffron and studded with black peppercorns.”

“Butlers Blacksticks Blue. Once you have this blue you’ll NEVER want another!”

“I am going through a phase where all I want to eat are the tomatoes from my community garden, basil from the same, and Burrata (mozzarella filled with cream) cheese.
Drizzle with olive oil and salt. Yum.”

“Mmmm... port wine cheese. Big hit in the 70s, but I still eat it! Citarella makes their own - pretty good, esp. for homemade cheese balls covered in almonds.”

When I return from my vacation (see below) I’m going to go cheese-mad and hit the stores in search of these delectable delights.

Is there a cheese you can’t get enough of? Got a cheesy recipe that makes the angels sing? Send me an email and let me know!

Anoushka Shankar & Karsh Kale

Classical sitar player Anoushka Shankar, along with renown tabla player and electronica artist Karsh Kale, headlined Global Rhythm Magazine’s 15th anniversary party at the Highline Ballroom on August 29th. The pair are currently on tour to promote their new album, "Breathing Under Water”, a collaboration that pushes the boundaries of traditional Indian music to create a vibrant and modern musical experience. The live show was on fire and the crowd couldn’t stop swaying to the swirling rhythms. I look forward to seeing more from this duo.

Chatham, MA, with Recipe

Fire up the James Taylor Greatest Hits CD! I’m up at The Cape for my annual end-of-summer escape. I prefer to come at the tail-end of the summer season for several reasons: the water’s warm, the weather is spectacular, and my posse and I have the beach to ourselves.

There is no scene here, nothing flashy. Oh wait, not true, there IS a scene. It’s here:

And behold the wind-swept preppy scene of my celebratory arrival lunch at the luxurious
Outer Bar at The Wequassett Resort, perched on Pleasant Bay.

Aside from sitting on the beach and watching the waves, I amuse myself by checking out local restaurants and gourmet shops, and playing private chef for the captive audience that’s staying with me, with fish being the order of the day. It can’t get any fresher here – the Nickerson Fish Market at The Chatham Fish Pier is located near the end of Main Street, where you can buy fish caught just hours earlier. There are many other places to get a seafood fix...Several times during my stay, I head over to The Chatham Squire on Main Street to lunch on a bowl of steamers with served drawn butter and a pint of cold beer. If you like your seafood battered & fried, swing by what the locals refer to as “Scream & Moan” (um, I mean, Kream ‘N’ Kone, on Route 28 in West Chatham) for fried food that’s never greasy. New on the scene this year is Marine Cuisine, a small café attached to the Chatham Fish & Lobster shop on Route 28, so you know the seafood they serve up is quiveringly fresh.

The Impudent Oyster is an excellent, more dressy establishment featuring a wide variety of seafood entrees. However, my new favorite is Nantucket Wild Gourmet & Smokehouse. It is here that you will find some of the most delectable and silky cold-smoked wild King Salmon to-go, along with smoked Bluefish, Haddock and Black Cod, with the emphasis on being wild and pure – and kosher! Owner Chef Peter hand filets, cures and smokes everything himself, along with making fresh Irish Brown Bread and scones every morning. He is so committed to the quality of his product, he tells me that he sometimes sleeps on the floor near the smoker, just to make sure the fire doesn’t get too crazy and the smoke level is just right. That’s love folks, and it shows.

However, the very best, freshest fish around is the kind that is caught by hand. The Bluefish are running right now -- so much so that you can see patches of water churning from a 1/4 mile out from the shore. The fisherman are having a field day, with this guy pictured here among the most obsessed.

He’s had a great run lately and I convinced him to keep a recent catch to cook-up for dinner. Bluefish, as with most fish, is best prepared simply. In this recipe I serve it broiled with herb butter and a side of stuffed broiled tomatoes and fresh garlic bread.

Broiled Lemon-Thyme Bluefish with Grilled Garlic Toast and Stuffed Tomatoes
Recipe Courtesy Mary Connolly
Yield: 4 Servings

For the Fish:
- Four 8 oz Bluefish filets, skin and bones removed
- ½ Stick of unsalted butter, room temperature
- 1-2 Cloves of garlic, peeled and minced
- Juice of half a lemon
- Fresh thyme, removed from stem
- Kosher Salt
- Freshly ground black pepper

For the Tomatoes:
- 6 Plum tomatoes, halved lengthwise
- 1 C. Plain bread crumbs
- 1 Tablespoon extra-virgin olive oil
- 3 Tablespoons chopped fresh herbs (and since you’ll have thyme on hand, use that)
- 1 Tablespoon freshly grated Parmesan or Romano
- Kosher salt
- Freshly ground black pepper

For the Grilled Bread
- 1 French baguette or other crusty bread, cut in half horizontally & then halved lengthwise
- 1 Stick of unsalted butter, room temperature
- 2-3 Cloves of garlic, peeled and minced.
-----------------------------------------------
First, Make the Grilled Bread:

1. Combine the softened butter and minced garlic in a bowl and set aside.

2. Over a grill, toast the bread on both sides until lightly charred.

3. While the bread is still warm, spread the garlic-butter mixture on the bread. Sprinkle with Kosher salt and fresh cracked pepper.

4. Keep warm and slice when ready to serve.

Then, Make the Tomatoes:

1. Position oven rack in the upper part of the oven and preheat the broiler.

2. Scoop out the pulp and seeds from the tomatoes and allow to drain on paper towels for about 5 minutes.

3. Combine breadcrumbs, extra-virgin olive oil, grated Parmesan, chopped herbs, salt & pepper in a bowl.

4. Season the hollows of the tomatoes with the salt and pepper and fill with the breadcrumb mixture.

5. Place the tomato halves on a cookie sheet, crumb-side up, & drizzle with olive oil. Broil until hot and the tops begin to brown, about 6-8 minutes.

6. And Marie Fromage says, for an extra-special treat top with more grated cheese (!!) and broil until cheese is melted and lightly browned, about 1 minute. Serve 2-3 halves per person.

Finally, Make the Fish:

1. Arrange oven rack to approximately 4 inches from the heat and preheat broiler.

2. In a bowl, combine the softened butter, lemon juice, minced garlic, thyme, salt & pepper.

3. Arrange the fish fillets on a cookie sheet and spread butter mixture over the tops.

4. Broil the fillets for approximately 6 minutes or until just cooked through. Be sure to keep your eye on it because this happens quickly. Serve immediately.

Getting Here

No matter how you slice it, travel time takes a solid 5 hours from Manhattan. Whether you fly to Boston and take a bus, drive North on Route 95, or take a bus from Port Authority to Hyannis, it’s all the same. But if you are really in a rush and dying to fire-up your Cessna, there’s a small airport right in town, for your convenience.

©Copyright 2007 All Rights Reserved

Bites: Once, Whitney, Euzkadi, Crumble

Here's what caught my attention this week:

Once
I am obsessed with this gorgeous, quirky film. Set in Dublin, it's a story about broken hearts, loneliness and two people who find redemption through the music they create together. And what music it is -- sweet and melodic, both simple and grand. It is a subtle film that sneaks up on you. When it started I wasn't too sure if I was going to like it; by the end I was weeping and filled with hope. I ran home and downloaded the soundtrack and I can't stop listening to it. Written & directed by John Carney and starring singer-songwriter Glen Hansard, fellow band mates from Irish music group The Frames. It also stars Czech singer and multi-instrumentalist Marketa Irglova, who met Glen Hansard while he was on a trip to Prague. I love this movie.

Feed Your Head at The Whitney
I thoroughly enjoyed the exhibit "Summer of Love: Art of the Psychedelic Era" currently going on at The Whitney Museum of American Art. On display are posters, photographs, artifacts and interactive installations that center around the time of the late sixties through the early seventies when the world seems to have suffered a collective nervous breakdown. Some great music was created during those particularly troubled times, so no show like this would be complete without a rockin' soundtrack. The Whitney covered this beautifully by including with the price of admission an audio guide loaded with music of the time along with interesting obscure facts (for example, I wasn't aware Keith Richards wrote "Wild Horses" as a tribute to his dear friend Gram Parsons after his untimely death; makes me love that song even more). There are also rooms featuring trippy lights and images and pillows on the floor, in case you are in the mood to take a load off and space out for a while. There was one room done in crazy colors and filled with weird shapes - and tons of kids, so I didn't go in (but it looked cool). The exhibit ends on September 16, so go now!

Euzkadi
Located on East Fourth Street in the East Village, Euzkadi is a sexy and sensual Spanish spot focusing on Basque cuisine. The Queen of The Rockaways and I went there on a recent Friday night and were excited by the cool look of the place and positive reports about the food. But then...we were greeted with a warm "welcome to our restaurant, the food is delicious and we'd love to serve you, but we have bad news: we currently have no liquor license." Something or other about their renewal of the license and the actual renewed license not arriving back at the restaurant on time. Huh? Who runs a restaurant like that? We couldn't even buy a bottle and bring it back. I've heard the community is cracking down on raucous music in bars, so maybe this is the real story. The maitre'd seemed earnest and I did want to try the food, so we gave it a shot and ordered some small plates to share:

* Cana de Cabra: grilled bread with goat cheese & a fig conserve; this had a salty-sweet thing going on and was my favorite.

* Bravas: roasted potatoes with a spicy aioli sauce. The potatoes were a crispy foil to the luscious spicy aioli sauce.

* Grilled marinated pork loin on a skewer with piquillo peppers & pimenton: this was a little dry and tasted, well, like chicken.

* Grilled shrimp stuffed with rosemary goat cheese, wrapped in Serrano ham: very rich and decadent.

I was recently in Barcelona (stay tuned for deets), so I'm Spain-obsessed and on the lookout to find spots in NYC that capture the best of what I'd experienced there. Overall, I thought the place was great and I'd like to go back to explore further. I hope that they can get their liquor license issue resolved, because I'm sure the rent is ridiculous.

What to do with all that fruit
Summer is busting out all over and the farmer's markets are brimming with piles of sweet corn and plump peaches. On a recent visit it all looked and smelled so fragrant and amazing, so I went a little crazy. I picked up tomatoes, corn, blueberries, peaches and apricots; I also bought a basket of figs from the supermarket that looked great. When I brought it all home, I realized I had a lot of produce and needed to devise clever ways to eat it all before it rotted. Because everything is at the peak of ripeness right now, there is very little that needs to be done to create great tasting dishes.

Roasted Fig & Apricot Crumble
(adapted from “Fast Food My Way” by Jacques Pépin)
This is a simple, throw together dessert that's a perfect ending to a simple summer supper. Or it could be a breakfast treat! Note that pretty much any fruit would work with this: peaches, blueberries, cherries, raspberries and so on.

Ingredients:
- Fresh Figs; about 4 per person
- Fresh Apricots; about 4 per person
- 1/8 cup light brown sugar (regular sugar will also work if brown sugar isn’t available)
- Small pinch of Nutmeg (optional)
- Small pinch of Cardamom (optional)

For the crumble:
- All-butter shortbread cookies (any good quality butter cookies will do just fine).
- Unsalted butter

1. Pre-heat oven to 350°.

2. Quarter the figs and apricots, remove pits and place in a bowl.

3. Toss the fruit with light brown sugar, Nutmeg and Cardamom. Place in a baking dish and set aside (to make it a little more special, divide the fruit and cookie crumbs into individual ramekins).

4. Add about 3-4 cookies per person and smash them up into crumbs.

5. Sprinkle the cookie crumbs over the fruit. Dot the crumbs all over with bits of butter.

6. Place in the preheated oven and bake for approximately 15 minutes or until the crumbs are slightly browned.

7. Allow to cool before serving. It is best at room temperature or just slightly warm. Add a dollop of whipped cream, vanilla ice cream or crème fraîche, if desired.

8. Sit cross-legged on the floor with your shoes off and enjoy!