friends Archives

Healthy Hot Dog Topping: Quick Pickled Cabbage

Posted on: June 1st, 2014 by Ellen Swandiak

Here’s a fantastic new way to serve hot dogs, This bright pickled cabbage creates a wow effect in color and flavor. Plus adds a nice crunch.

For the most intense flavor, let the pickling mixture sit for at least three hours, or best overnight. And be sure to cut the cabbage super thin, or use a food processor, so that it’s not too clunky on the hot dog.

See more on creating the ultimate gourmet healthy hot dog in my 4th of July party menu.

MAKES A MEDIUM SIZE BOWLFUL

PREPARE CABBAGE

1/4 head red cabbage
—
Cut cabbage in half through stem, then in half again. Focusing on the tops of the cabbage, cut into thin slices. (Save white stem area to use in a salad.) Move to bowl.

MAKE THE PICKLING LIQUID

2 CUPS white vinegar
1 CUP Normandy cider
2 cloves garlic, crushed in a garlic press
1 tsp salt
1/2 tsp black pepper
1 TB yellow mustard seeds
3 tsp raw agave nectar
—
Heat in a non-reactive pot over moderate heat about 5 minutes. Let cool. (You can throw in a couple of ice cubes to speed it along.)

PICKLE THE CABBAGE

Put cabbage in a large ziplock plastic bag. Pour liquid over cabbage. Remove excess air from bag, seal. Distribute liquid. Refrigerate.

Creative Popcorn with a Salty Surprise: Pepperoni Bits

Posted on: June 1st, 2014 by Ellen Swandiak

Tiny, spicy bits of pepperoni add a second dimension to this creative popcorn recipe—not to mention the fun touches of red strewn throughout. You might be saying, why didn’t I think of this? I created this dish especially to serve at a 4th of July party, with a focus on a red-and-white buffet strategy.

We could all agree that pepperoni is a delicious topping, but not necessarily the healthiest one. The good news is that the brand I chose is from Applegate’s Naturals. They offer uncured turkey pepperoni, sliced ultra thin, with 70% less fat than conventional pork pepperoni. Best of all, it has the same great taste and buttery feel.

If serving this at a party, remember to also put out plain popcorn for the vegetarians. And see more party recipes in our 4th of July red, white, and blue strategy.

MAKES 3 CUPS

GET A NICE BIG POT WITH LID

3 TB peanut oil
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 CUP white popcorn
8 slices Applegate turkey pepperoni, minced
—
Heat a large pot, add the oil, heat. Sprinkle in salt, and red pepper flakes. Add popcorn, cover pot. Turn up the flame to high. After about 30 seconds you should hear the first kernel pop. Shake pot over the flame until popping stops. Transfer to large bowl. Add pepperoni, toss. Place small cups alongside popcorn bowl so guests can scoop a batch instead of using their hands.

Party Batch Cocktail by St. John Frizell of Fort Defiance Cafe & Bar

Posted on: June 1st, 2014 by Ellen Swandiak

With entertaining in mind, I’ve colluded with St. John Frizell to honor his party batch cocktail made with various lemon and tea notes highlighting a vodka- Benedictine base. See this party-pleasing recipe from a Brooklyn Red Hook enclave.

St. John Frizell was in the business of covering food and drink as a writer long before serving it. He’s since picked up the cocktail shaker himself, and become a restauranteur. Fort Defiance (named for a Revolutionary-era stronghold), is a bastion of coziness and class in Red Hook, Brooklyn. I can really tell that he knows his stuff. Frizell’s cocktail menu is liquid, changing with the seasons and their ingredients. Hobnob interviewed him to see what lies behind his restaurant’s cocktail strategy.

How would you describe the style behind Fort Defiance’s cocktail menu?

Our menu always includes some original drinks, but it’s very important to us to include drinks on the menu that everyone recognizes, like a Tom Collins or an Irish Coffee. Those are not only great drinks, they’re also lifelines to any guest who might still be a little bewildered by the whole fancy-cocktail thing.

Do you have a personal favorite ingredient or liquor when it comes to cocktails?

So difficult to answer, but I’ll say apple brandy. It’s so misunderstood—when I put it on a menu, people automatically think green apple Pucker. But it’s a locally made spirit with a long, distinguished tradition in America, especially in the Northeast, and it works great in both stirred and shaken cocktails.

Tell us more about the King Bee cocktail.

We make this drink with Comb Vodka, made in Port Chester, NY, from pure honey—hence the name. Benedictine is expensive—look for a liquor store that sells smaller bottles (unless you really like to drink Benedictine). You can make this recipe without it, but it’s the ingredient that really makes this drink great. fortdefiancebrooklyn.com

Photos by JP Bonin

Learn to Make Fried Pickles with Chef Bryce Shuman of Betony

Posted on: June 1st, 2014 by Ellen Swandiak

After a prestigious six year run at Eleven Madison Park, Bryce Shuman is now making his own delectable creations at Betony. Inspired by memories of eating fried pickles on the beach in North Carolina, Bryce has come up with the ultimate bar snack—with ramps.

Every season, Bryce Shuman puts an upscale touch on a different fried pickle and dipping sauce for munching. It’s spring, so at the moment Shuman is pickling all the foraged ramps he can get his hands on from Virginia to Vermont. The dipping sauce in this recipe gets a nice kick from the Aleppo peppers which matches perfectly with the onion-y taste of the ramps. Other items he has pickled in the past at Betony: fennel, Brussels sprouts, and heirloom peppers.

This is just one of the many reasons to treat yourself to a meal at Betony. The bar area in front offers the full menu, without the need for a reservation. I love that. Pop in the next time you are traveling down 57th street in NYC. [SADLY THIS SPOT HAS CLOSED SINCE THIS POST AIRED—BUT REST ASSURED, I’VE GOT THIS CHEF ON MY RADAR] betony-nyc.com

featured recipe

FRIED PICKLES: RAMPS WITH LIME-ALEPPO YOGURT

For the yogurt sauce:

3/4 cup Greek-style yogurt (full fat)
1 tsp lime zest
1 tsp lime juice
1/4 tsp salt
1/2 tsp Aleppo pepper
To make the yogurt sauce: Combine all the ingredients in a mixing bowl and adjust seasoning to taste.

For the pickles:

3 cups white wine vinegar
2 cups water
2 tsp whole coriander
2 tsp fennel seeds
1 tsp chili flakes
1/4 cup sugar
4 cups ramps, cleaned
—
To make the pickles: Add the vinegar, water, coriander, fennel seeds, chili flakes, sugar, and salt to a medium-size pot and heat until liquid begins to simmer.
Turn off heat, add the ramps, cover and steep for an hour. Remove the ramps.
—
3 cups all-purpose flour
3/4 cup cornstarch
2 TB baking powder
1 tsp salt
1 1/2 cups club soda
—
Combine the flour, cornstarch, baking powder, and salt. Divide this mixture evenly between two bowls. Mix soda water into one of the bowls to form a batter.
—
canola oil (enough to cover two inches of the bottom of the pot)
—
In a medium-size pot, bring oil to 375° F. In batches, dredge the pickled ramps in the dry tempura mix and then in the wet batter and fry, also in batches, until crisp. Serve with the yogurt sauce.

Creative Pizza Bases: Cauliflower Crust and More to Get the Party Goin’

Posted on: May 1st, 2014 by Ellen Swandiak

Hooray, you’re having a pizza party. Here are four options for the pizza base. For those in the gluten-free category, try my recipe for cauliflower crust. You’ll discver you don’t miss the bread at all. Choice number two: bake up a batch of puff pastry, for a thick, buttery base. Three: head to your favorite local pizza place and see if they will sell you some of their dough. That way you’ll get the real thing without having to make the dough yourself. Lastly, for the time-constrained, I suggest a store-bought dense Turkish pide bread that can really hold a lot of toppings. Any of these choices will work nicely with my creative toppings.

These creative pizza bases are part of my plan for hosting a party of inventive pizzas, that allows guests to choose the toppings and sauces they like.

•

recipe

CAULIFLOWER CRUST

A healthful, interesting choice to add to your pizza repertoire. A cauliflower crust adds a lot of flavor on its own, and is more moist than a traditional dough. Bonus: super easy to make. If you own a pizza stone, this is a good use for it. This crust has a lot of salt from the pecorino cheese, it’s a good idea to make the toppings with a little less salt.

MAKES TWO 8-INCH CRUSTS

PREHEAT OVEN 450ºF … PREPARE THE CAULIFLOWER

1/2 head cauliflower
—
Remove center stem, cut cauliflower into small hunks. Process in food processor until pieces look like crumbs. Move to a pot and steam cauliflower bits for about 3 min, until grains begin to soften.

TO MAKE EACH 8-INCH CRUST

1 CUP cooked cauliflower bits
1/2 CUP pecorino cheese, grated
1 egg, beaten
1/2 TB herbs de provence
—
In a large bowl, combine ingredients with a fork. Roll into a ball. On a parchment-lined baking sheet, place mixture in the center, and spread out to about 8 inches with a spoon. Use your fingers to fill in gaps, and even out surface. Bake for 15 min, until edges are browned. Use as a base for your pizza.

•

more bases

BASE: frozen PUFF PASTRY

Puff pastry gives you a rich choice. A great item to keep in your freezer at all times, great for savory or sweet usage, Pepperidge Farms Puff Pastry Sheets create a flaky base in just 15 min (after 40 minute thaw).

1 box Pepperidge Farm (makes 6 long pieces)
—
Thaw the pastry. Unfold and cut into thirds to acheive long sections. Preheat oven to 400ºF. Bake for 15 min. While still hot, push gently down on the tops of the puff with a spatula to create the valleys for toppings.

BASE: TURKISH PIDA BREAD

This bread creates a deep and sturdy base for lots of gooey toppings, so load ‘em up. Pizzas can be baked in the oven or created on a skillet. In NYC you can find it at Garden of Eden on 14th street.

BASE: AUTHENTIC PIZZA DOUGH

Want real pizza dough? You can usually purchase pre–made dough from your local pizza place, just ask. Since home ovens cannot get as hot as they do in a pizza place, a pizza stone helps to crisp it.

Meat Toppings for Pizza: Spicy Ground Lamb & More

Posted on: May 1st, 2014 by Ellen Swandiak

Here are four ideas for adding meaty goodness to a pizza. A little bit of meat goes a long way on pizza, no need to drown in animal protein when there are so many other toppings to choose. This is part of our entire menu for creating a make-your-own-pizza party. See the entire plan for hosting a creative pizza party and get more ideas for bases, toppings, and cool finishing touches.

•

recipe

SPICY GROUND LAMB

Lamb is an interesting accompaniment to many cheeses, and the spices in this mix really make the dish. Nice finished with a squirt of the curry oil, or the spicy lemon aioli. Leftovers would be perfect in pasta, a frittata, or as the start of a chili.

MAKES A BIG BOWLFUL

GET OUT YOUR MORTAR AND PESTLE … START SPICE MIX…

1 TB coriander seeds
1 TB cumin seeds
1/2 tsp mustard seeds
—
On a hot skillet, toast seeds for a minute or so, shaking the pan frequently. Transfer to mortar and pestle. Crush.

FINISH SPICE MIX

3/4 tsp paprika
1/2 tsp chili powder
1 tsp onion powder
1 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
s + p
—
Toast spices together on the skillet, till fragrant. Combine with crushed coriander/cumin seeds.

COOK THE LAMB

1 TB olive oil
1/2 large onion, chopped
1 jalapeño, remove seeds, cut into thin rings
2 cloves garlic, minced
2 LB ground lamb
spice mix
—
In a large pan, heat olive oil, saute onion and jalapeño about 4 min over medium heat, until slightly browned. Add garlic, cook another min. Break up ground lamb into the pan, incorporate. Brown meat on high heat, about 5 to 6 min. Drain excess liquid as you cook, so meat browns. Meat should be fairly dry before you add the spice mix.

Incorporate spice mix, and cook over high heat for 4 to 5 min more. Break up any larger pieces with a wooden spoon, for a crumbly consistency.

•

recipe

SAUSAGE

If you don’t have time to make the spiced ground lamb, sausages add their own flavor sensation.

makes ABOUT 80 SLICES

GET A MIX

2 Italian sweet sausages (about 3/4 LB)
2 Italian hot sausages (about 3/4 LB)
—
Heat for 2 min in the microwave. The idea is to cook the insides and just brown the outsides on a pan. Check sausages, flip over, heat for another 2 min. They should be about half-way cooked. Heat up a skillet and brown sausages on all sides. Remove from pan, let rest for a few min on paper towels. Slice thinly.

•

recipe

PEPPERONI DOTS

One speck of pepperoni goes a long way.

MAKES A SMALL DISH PERFECT FOR SPORADIC SPRINKLING

MAKE ‘EM TINY

1 1/2-inch piece Pepperoni
—
Cut into 1/8-inch cubes. Fry in a hot skillet to brown. Serve in small dish with a little spoon.

•

recipe

SURRYANO HAM

Think of this as the American alternative to prosciutto or serrano. From the meat of pasture-raised Berkshire hogs, the perfectly marbled result is free of any antibiotics or added hormones. EDWARDS Surry Farm Surryano Ham is dry-cured, then smoked over hickory for 7 days. After that it takes 400 days to reach it’s mature, peak flavor. Makes a wonderful addition to the pizza toppings with its salty, fatty presence.

GET IT SLICED THINLY

EDWARDS Surry Farm Surryano Ham
—
Just tear and twist into pyramid shapes and display.

Sauces for Pizza: Sweet Potato and Heirloom Tomato

Posted on: May 1st, 2014 by Ellen Swandiak

Whether you are a traditionalist and require a tomato sauce on your pizza, or are more inclined to experiment, I’ve got you covered with these two healthy sauces. The sweet potatoes add a touch of sweetness and the heirloom tomato sauce can be on the table in less than 10 minutes. I’ve included this recipe as part of an exciting pizza topping buffet where guests can make their own pizzas.

See all the ideas for creating gourmet pizzas—recipes for bases, toppings, and luxe finishing touches that make the pizzas people can’t stop talking about.

•

recipe

SAUCE: SWEET POTATO

For a nice, comfort twist, think of using sweet potato sauce instead of typical tomato sauce. Spread out the mixture with a spoon over crust and add desired toppings. Use leftovers as a side dish for your next dinner.

MAKES A BIG BOWL OF POTATOES

START THE POTATOES

4 sweet potatoes
—
Peel potatoes, cut into large chunks, boil until soft, about 15 min. Drain. Place in large bowl.

ADD GARLIC TO MAKE IT INTERESTING…

2 cloves garlic, minced
1 tsp olive oil
—
Saute garlic in olive oil. Pour over potatoes.

MASH IT ALL TOGETHER

potatoes
2 TB butter
1 tsp salt
1/2 tsp black pepper
pinch of cayenne pepper
1 tsp fresh thyme, minced
1 CUP Parmesan cheese, grated
1 CUP 2% milk
—
While potatoes are still hot, toss in all of the ingredients, except milk. Mash together. Add milk, mash. Mixture should be a thick, but spreadable. Add a little milk to thin out, if necessary.

•

recipe

SAUCE: HEIRLOOM TOMATO

Heirloom tomatoes still lurk in the market. If you can find them use this recipe instead of a jarred sauce.

MAKES ONE CUP

GET IT STARTED

3 TB olive oil
sprinkle of red pepper flakes
2 cloves garlic, chopped
—
Cook garlic in oil about 3 min over low to medium heat. (Don’t let garlic brown.) Turn off heat while preparing tomatoes.

COOK THE TOMATOES

3 large heirloom tomatoes
1/2 TB salt
—
Cut tomatoes into segments revealing the watery/seed sections. With a spoon, remove as many of the seeds and liquid as possible. Chop tomatoes into small bits, as for a salsa. Add to the pan with garlic/oil. Cook for 5 min over medium heat.

ADD SOME DEPTH

1 shot vodka
1/2 TB fresh oregano, chopped
—
Add to the pot, cook another 10 min. The sauce should be nice and chunky. If sauce is too watery, pour through sieve in batches.

Pizza Toppings: Veggie Additions to Your Pie

Posted on: May 1st, 2014 by Ellen Swandiak

Here are eight suggestions for pizza topping, veggie-centric. They are part of our pizza party buffet, which allows guests to make their own combinations of meat, cheese, sauce, and more—to create their favorite pizza.

Choose the ones that work best with your guests’ taste buds and dietary preferences. To complete the picture, see more pizza toppings in the meat category, plus recipes for bases, sauces, and finishing touches to create spectacular gourmet pizzas everyone will love.

•

recipe

ROASTED PEPPER STRIPS

This is one of the easiest ways to roast a pepper. The trick is to make an aluminum tent out of the foil that the peppers are roasting on and use it to steam off the blackened skins.

MAKES A SMALL BOWL OF STRIPS

MOVE OVEN SHELF CLOSEST TO BROILER…SET OVEN TO BROIL

2 peppers
—
Cut peppers into 4 parts, following the contours of the pepper. Remove seeds. Flatten each piece on a baking sheet lined with foil. Place under broiler until the tops are black, about 10 min. Remove from oven. Enclose the hot peppers inside the aluminum foil to sweat the skins off. After 10 min or so, remove skins. Cut into thin strips.

•

recipe

ROASTED ARTICHOKES & ZUCCHINI

Cook these two ingredients together to save time and stress. And roasting under the broiler, simplifies the “grilling” process. Up the amount if you know your crowd is more veggie-centric.

makes one small bowl of each

MAKE THE MARINADE

1 TB oregano, minced
1/2 TB basil, minced
1/2 TB thyme, minced
1 tsp salt
3 cloves garlic, minced
4 TB olive oil
—
Mix all ingredients together in a bowl.

PREPARE ARTICHOKE HEARTS

artichoke hearts
—
Thaw artichoke hearts in the fridge overnight, if frozen. Place on paper towel to remove excess water. (Skip this step if using canned artichokes.) Put in large bowl, brush on marinade.

PREPARE ZUCCHINI

3 small zucchini
—
Slice on the diagonal, toss in marinade. Use a brush to distribute evenly.

MOVE OVEN SHELF DOWN 2 ROWS FROM THE BROILER

Place on baking sheet in the oven under broiler. Broil 9 min, or so, until tops start to brown. Flip ingredients over, return to oven for another 5 min.

•

recipe

CARAMELIZED ONIONS

This takes a while to cook, but is totally worth the time. The onions transform into something soft and unbelievably sweet. Using a pot with a glass lid gives you the satisfaction of seeing the onion’s progress over the hour or so of cooking. The mint adds a lively note to the mix, and will make a nice match with the spicy ground lamb. The flavors also work well with any of the cheeses, and all of the veggie offerings.

MAKES ONE DENSELY-PACKED CUP OF ONIONY DELICIOUSNESS

FIND A DEEP, NONSTICK PAN WITH COVER

2 TB olive oil
2 large sweet onions, cut into 1/8 inch rings
1/2 tsp salt
—
Heat the oil over medium heat. Add onions and salt, cook for about 8 min stirring frequently. Cover the pan and reduce heat. Simmer onions for 55 min, stirring occasionally to keep them cooking evenly. Mixture should end up golden.

FLAVOR THE ONIONS

3 twists freshly ground pepper
3 cloves garlic, minced
1 TB thyme, minced
1 TB mint, minced
1/2 TB parsley, minced
—
Add ingredients and cook uncovered for 5 min to remove excess liquid and incorporate flavor. Stir as necessary. Serve in bowl with a small pair of tongs or mini fork.

•

keep it simple

NO-COOK TOPPINGS:

-baby arugula
-pitted olives, sliced
-Gala apples, thinly sliced
-sprouts

Finishing Sauces: Spicy Lemon Aioli & Curry Oil

Posted on: May 1st, 2014 by Ellen Swandiak

We created these two finishing sauces to add an extra level of flavor to the pizzas we created.

I’ve got a lot more recipes, if you are looking to host a party featuring pizza as the star. Guests can mix and match toppings—there’s no end to the creativity.

•

recipe

SPICY LEMON AIOLI

The flavors in this aioli work well with most of the ingredients on the spread, but especially with the spiced ground lamb, roasted artichoke hearts, sprouts, arugula, and any of the cheeses. Best added just as the pizza comes out of the oven.

makes ABOUT 10 0Z (USE A 16 OZ SQUIRT BOTTLE)

GET OUT THE BLENDER

3 egg yolks
2 TB dijon mustard
2 pinches cayenne pepper
1 small clove garlic, squeezed in press
1/2 TB basil, chopped
zest from 1/2 lemon
juice from 1 lemon
—
Place everything in a blender. Place lid on with center removed.

SLOWLY ADD IN THE OIL

1/2 CUP olive oil
1/4 CUP grapeseed oil
—
Start blender, then slowly pour in each oil, blend until smooth. Transfer to a squirt bottle, using a long spoon to help scoop it out. Refrigerate until ready to use.

•

recipe

CURRY OIL

Adds a slight curry taste, without overwhelming other flavors. Lasts weeks in the fridge. Keeping the thyme on the branch makes it easier to remove from the oil once the flavors have infused.

OTHER USES FOR THIS SAUCE: 1. Fantastic with ground lamb in this issue, or any side dish you would serve with lamb: carrots, cauliflower, eggplant, onions, bell peppers. 2. Squirt some on sweet potato fries. 3. Marinate shrimp, skewer with fresh basil leaves and grill. 4. Add freshly chopped thyme, dip naan. 5. Make a burger, squirt some onto the bun, add slices of fresh tomatoes and dijon mustard.

MAKES ABOUT ONE CUP

GENTLY HEAT INGREDIENTS…

pinch of salt
1 clove garlic, minced
1 CUP olive oil
1 TB curry powder
bunch of fresh thyme
—
Simmer garlic and salt in olive oil, till edges of garlic are brown. Add curry and thyme, cook another 3 min.

LET IT COOL OFF…

Remove from heat. Let cool. Strain out solids, into a bowl that can then be used to transfer into a plastic squirt bottle. Let the curry settle to the bottom, and carefully pour into a squirt bottle, leaving the spice behind. Store in the fridge until ready to use.

Cannoli Pizza for Dessert

Posted on: May 1st, 2014 by Ellen Swandiak

When creating a menu for my pizza party, I thought, “What would work for dessert?” Enter the cannoli pizza, which takes the best of two worlds and combines it into one. This recipe is party-sized, with plenty to go around. The cannoli cream will be enough to cover an entire box of puff pastry, so if you make the whole recipe, you can decide if you want to send guests home with care packages of the extras, or keep it all to yourself!

Important: To ensure gourmet status, make sure to buy the best house-made ricotta you can find. I found mine at Garden of Eden, NYC. They have a brand of fresh ricotta that might have you licking its contents out of the package. As for the cinnamon addition in the mix, leave it out if you want a more traditional cannoli cream flavor, but I thought it added a nice twist to the equation.

If you are looking to host a fab pizza party, I’ve figured out the perfect plan for all the recipes for: bases, sauces, toppings, and finishing touches.

makes enough for one box of puff pastry (2 frozen pastries = 6 long pieces)

THAW PUFF PASTRY 40 MIN

thawed puff pastry
—
Preheat oven 400ºF. Cut puff pastry into thirds to get long strips. Bake for 15 min on baking sheet lined with parchment.

START THE CANNOLI CREAM

2 CUPS whole milk ricotta, excess liquid drained
3/4 CUP powdered sugar
—
Whisk ricotta until smooth. Incorporate powdered sugar.

GIVE IT SPICE

1/2 tsp vanilla
1 TB lemon zest
1/2 tsp cinnamon
—
Mix into ricotta.

MAKE IT CREAMIER

1/2 CUP heavy cream
—
In a mixer, beat cream until it begins to form stiff peaks. Gently fold into ricotta using a rubber spatula. Refrigerate until ready to use.

MAKE THE PIZZA

baked puff pastry
cannoli cream
1/2 CUP pistachios, chopped
—
Allow puff pastry to cool completely, 10-15 min. Spread cannoli topping generously over entire surface. Sprinkle chopped pistachio.

Best Pizza in NYC? Check Out Paul Giannone of Paulie Gee’s

Posted on: May 1st, 2014 by Ellen Swandiak

There is an ongoing debate on where you can get the best pizza in NYC. On a quiet location in Greenpoint, near the water, is the famous, but not so famous you’ll-be-waiting-for-two-hours, Paulie Gee’s.

The cozy restaurant welcomes guests to rustic wooden tables with a view of the huge brick oven that was imported from Italy. It’s one of those places where you scan the food at the table next to you and want to know what it is, so you can order the same thing. There are many vegetarian and vegan options, as well as plenty to keep meat lovers happy.

Reading the Paulie Gee menu is a joy in itself—a sampling of the pizza names: Ricotta Be Kiddin’ Me; Feel Like Bacon Love; Anise and Anephew; and Simply Red. Besides incredible pizza, one of the best things about this place is its owner, Paul Giannone, better known as Paulie Gee. On most days you can find him greeting guests, engaging in conversation, and making sure everything was perfect. So who serves the best pizza in NYC? We think Paulie Gee’s is a worthy contender.

Enjoy this recipe for a vegan topping from the man himself. pauliegee.com

featured recipe

Cashew Ricotta

makes about 1 quart

1 LB raw cashews, soaked overnight
1 tsp white sugar
1 tsp sea salt
1 1/2 CUPS water
1 1/2 tsp lemon juice
—
The night before preparing, soak cashews in water. Place cashews and water in a large bowl, cover with plastic wrap and refrigerate overnight.

The next day, drain the cashews and place in a food processor. Stir sugar and salt into water to dissolve. Add 1/2 cup of the mixture and all of the lemon juice to the cashews in the food processor.

Turn on the food processor and slowly add the remaining water, sugar, and salt mixture.
Process for 2-3 minutes until the mixture is mostly smooth. Place mixture into a chinois and drain for 30-45 minutes. Store cashew ricotta in a quart container.

Creative Pizza at Home: Four Exceptional Cheeses

Posted on: May 1st, 2014 by Ellen Swandiak

For making creative pizza at home, you need to have the right ingredients: amazing cheese, a mind-blowing sauce, and your favorite vegetable and meat toppings. I’ve found four cheese that could change your mind about what pizza should be.

In developing the plan for hosting a creative pizza party, I knew the cheese had to go the extra mile, and perhaps be a little surprising. So I headed to Murray’s Cheese Shop, a NYC institution, where I found four different varieties. I happened to be in midtown, so I stopped into their Grand Central location. I have to tell you—once inside Murray’s, you may be overwhelmed by the gorgeous selection, and drooling with anticipation. How can you decide? Luckily, the staff is trained in deciphering the subtleties of your psychological cheese desires. You will receive friendly service, great advice, and best of all, tastes.

Not in NYC? A visit to their website will almost take you there. (The tasting notes alone can be drool-provoking.) Browse cheese, charcuterie, all types of cheese accompaniments, gift baskets. You can even sign up for a class. murrayscheese.com

Here are the four cheeses I settled on for the party:

SELLES- SUR-CHER, a French goat cheese encased in ash, brings an unusual color and extra smoothness to a goat cheese. It will be hard to go back to the usual log after having this. TASTING NOTES FROM MURRAY’S SITE: Traditionally, fresh cheeses were dusted in wood ash to encourage the development of a molded rind, aglow with patches of blue and gray mold. The beauty of importing unaged rounds is that each goes to Murrays aging cave where we control the development of a perfect rind: thin and cohesive, with a tiny, oozing creamline atop a fluffy interior paste with the pleasant texture of damp clay. The rind delivers insistent mineral notes, while the center is all briny, goaty tang and new-mown grass.

PYRENEES BREBIS At the Murray’s counter, I asked for a strong cheese, like a provolone, but less extreme, less salty. One taste of the brebis sold me. This cheese was sophisticated, exquisite—my favorite of the bunch. TASTING NOTES FROM MURRAY’S SITE: Made in the Basque country and the Bearn region of France’s Pyrenees Mountains, this small-scale pasteurized cheese is produced from floral sheep milk and given a half year to deepen in flavor. The ivory paste is firm but smooth with toothsome butterfat. With sweet, nearly caramelly, grassy, and nutty undertones, Brebis can handle full bodied reds. This is one strong-willed sheep’s wheel.

LIONI LATTICINI FRESH MOZZARELLA In the nearby town of Union, NJ, the Lioni family stretch their fresh curds to great lengths for these fist-sized parcels of mozzarella. This mozzarella is lightly-salted, to bring out the full flavor of the milk.

EL TRIGAL AGED MANCHEGO Do you love the nutty characteristics of a manchego? Aging makes it more so. TASTING NOTES FROM MURRAY’S SITE: El Trigal Manchego develops a rich nuttiness and pleasant gaminess (think toasted almonds and broiled lamb chops) after over a year of aging.

Smoked Trout Pot Pie with Buttery Mashed Potatoes

Posted on: April 1st, 2014 by Ellen Swandiak

There’s a richness in a pot pie that cannot be equalled. And would make a wonderful offering to guests, especially those who enjoy a smoked fish in the mix. We designed this dish to be served in individual vessels, for an extra sweet presentation. Lids help it to stay warm.

Make ahead tip: To break up the prep work, boil and mash the potatoes the day before. We’ve chosen a combination of blue and gold potatoes, which create a blue-ish grey color when combined, giving this dish extra smoky appeal.

Another make-ahead tip: Remove the fish flesh from the bones—carefully and slowly so that you don’t have bones in the mix—and keep covered in the fridge till ready to cook and assemble. Patience is required! Want the quickest method? Buy de-boned fillets instead of whole fish.

Optional: add chopped black olives to the mashed potatoes for a slightly bitter twist and specks of black in the mix.

Ingredient tips: Where to get your smoked trout: I picked up a couple of smoked trout from The Lobster Place in Chelsea Market, NYC. They have fabulous, party-worthy seafood selections. For bone-free fillets get pre-packaged Ducktrap River of Maine Smoked Rainbow Trout.

MAKES 8 INDIVIDUAL POTS OR ONE 9-INCH SQ CASSEROLE

BOIL THE POTATOES … PREPARE THE FISH

5 blue potatoes
5 Yukon gold potatoes
butter
s + p
smoked trout
—
Peel potatoes, cut into large chunks, boil till soft. Mash potatoes with butter, s + p. Refrigerate.

While potatoes are boiling, remove the flesh from the fish carefully, avoiding the bones. Using a fork, break up the fish, remove any more bones. Cover, refrigerate till ready to use.

PREHEAT OVEN 375ºF … START FISH MIXTURE

2 1/2 TB butter
1/2 onion, minced
smoked salt
—
Cook onions in the butter and salt gently, about 7 min. Meanwhile, remove potatoes remove from fridge, and re-mash to break apart.

FINISH FISH MIXTURE

1 TB butter
1/4 CUP whole wheat flour
1 3/4 CUPS half + half
zest of 1 lemon
smoked trout, broken into pieces
4 TB dill, finely chopped
1 TB capers
—
To the onions in the pan, add butter and flour, incorporate, then stir in half + half slowly. Add lemon zest. Cook for 2 min, then add the fish, dill, and capers to the mix. Fold together.

MAKE THE PIE

fish mixture
mashed potatoes
olive oil
—
Divide fish mixture into 8 pots or 9-inch sq casserole dish. Top with mashed potatoes. Drizzle the tops with olive oil. Bake for 20 min.

Healthy Crab Salad Canapes on Yuca Chips

Posted on: April 1st, 2014 by Ellen Swandiak

This could be the ultimate summer offering. For a super-refreshing small-bite, start with peekytoe crab, then uplift it. I mixed this stellar ingredient with freshly grated Daikon radish, gypsy pepper, and cucumber to add a special freshness. Topping with lemon peel curls makes these extra festive, party-ready crab salad canapes.

Instead of crackers, I chose to serve the crab salad on baked yuca chips, which lend a chewy texture and much more to offer in the realm of nutrition. If you’ve never had yuca, this is your place to start. It’s similar to potatoes, but has a much lighter feel to it. Frying the yuca slices would create more of a chip—choose whichever method suits your crowd and time frame.

Ingredient source: Peekytoe Crab, a crustacean delight, is available pre-cooked, and ready for dolling-up at The Lobster Place in Chelsea Market, NYC. This is one of my go-to spots in NYC whenever I’m looking for seafood for serving to guests. Their selection and quality is a-one.

I’ve created a bunch of recipes to host a stunning White Party, featuring a menu of, you guessed it, all white foods. I like doing this around the holidays instead of a typical red-and-green theme. This crab salad canape looks even more spectacular when it’s part of this minimalist tablescape.

makes topping for about 30-40 slices of yuca

GET OUT THE FOOD PROCESSOR…GRATE THE VEGGIES

1/2 english cucumber, peeled
2 to 3-inch piece of daikon
1 small gypsy pepper
—
Cut cucumber, radish, and pepper into large chunks that can fit in a food processor chute. Grate, transfer to bowl.

MAKE THE CRAB SALAD

1/2 CUP sour cream
1 1/4 CUPS peekytoe crab salad (about 1/2 LB)
juice of 1/2 lemon
1 1/2 tsp salt
pinch of cayenne
1-inch slice from 8 oz brick of cream cheese
lemon salt (optional)
—
To the grated stuff, add sour cream, crab, lemon, salt and cayenne and mix well. Drain excess liquid, pushing down on it to get most of it out. Mix in the cream cheese with a fork, so mixture is stiff and will not ooze. Add a pinch of lemon salt, if you wish.

MAKE THE CHIPS

1 yuca, peeled with a sharp knife, cut into 1/8-inch slices
2 sprigs of thyme, chopped finely
1 tsp salt
—
Place yuca on parchment in single layer, sprinkle on thyme and salt. Bake for 20 min, middle shelf of oven. Let cool on the pan.

ASSEMBLE THE BITES

crab salad
yuca chips
lemon curls, for garnish
—
With a fork, pile the crab salad onto each yuca chip, place on working plate. Pinch the tops of each pile of crab salad to form a pyramid shape. Garnish with one lemon curl apiece. Arrange on serving dish.

Turkey Wraps with Swiss Cheese & Cole Slaw

Posted on: April 1st, 2014 by Ellen Swandiak

Serving wraps at a party is one of my go-to tricks. They offer up a substantial bite, and when sliced and served with a toothpick, create an artsy statement that looks grander than the time you spent pulling it together. These turkey wraps hosts a classic flavor combo: turkey, swiss cheese and cole slaw. These ingredients were chosen for their whiteness, that is, we are creating a menu for an all-white buffet. It really makes an impression when you see it all together. The addition of cream cheese works as a glue to hold it all together.

Here are some tips for creating a solid presentation. Make sure the cole slaw does not have excess liquid in it—squeeze out all the moisture in a sieve/coldander before spreading on the wraps, and do not overfill. The addition of Maille Dijon Originale into the cole slaw vinaigrette gives it a little more zip, be sure to add it. Alternatively, you could salt the grated cabbage and drain the liquid out before preparing, up to you.

If you’d like to see more all-white recipes for creating a striking buffet see them at this link.

makes 8 wraps, 64 pieces

MAKE THE DRESSING

1/8 CUP olive oil
1/4 CUP white vinegar
1 TB turbinado sugar
1/2 tsp Maille Dijon Originale mustard
—
Whisk ingredients together in a bowl.

GET OUT THE FOOD PROCESSOR… MAKE THE COLE SLAW

1/2 head of cabbage
—
Cut into chunks that fit into food processor chute. Grate. Toss with dressing in a bowl. Drain excess moisture. Let flavors meld in the fridge, if you have time.

MAKE THE WRAPS

8-inch flour tortillas
8 oz cream cheese
1 LB turkey, sliced thin
1 LB Jalsberg swiss cheese slices
cole slaw
—
Spread a thin layer of cream cheese all over one side of tortilla. Top with 1 or 2 slices of turkey leaving about 2 inches uncovered at one end. Cover turkey with swiss cheese. Spread a thin layer of cream cheese over the swiss. Spoon a thin layer of cole slaw, keeping more to the center, not edges. Roll tightly. The cream cheese works to seal the end of the wrap. Trim ends, slice the rest into 8 pieces.

Raw & Dairy Free Dip: Cashew, Zucchini, Hearts of Palm

Posted on: April 1st, 2014 by Ellen Swandiak

Inspired by my good friend who has given up all things milk-related, this dairy free dip also happens to be raw. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. After this you may never go back to sour cream.

Prep tip: Make sure to leave time for the cashews to soak for at least 4 hours minimum, or best overnight, and drain before you make the dip.

I have included this recipe as part of our all-white party food theme. If you like that idea, head to this link to see the entire party plan.

makes about 2 cups

GET OUT THE FOOD PROCESSOR

1 CUP raw cashews, soaked minimum of 4 hours
1 clove garlic, minced
1 tsp juice from lemon
1/2 tsp salt
1 can hearts of palm, drained, chopped
1 zucchini, peeled, chopped
—
Glutino gluten-free chips (or other chip)
—
Put all the ingredients into a food processor. Pulse until smooth, but still has texture. Refrigerate for at least an hour before serving to allow flavors to meld. Serve with chips for dipping.

Alternate serving idea: spread the dip on Pepperidge Farm thin white bread with crust removed and cut into four squares. Top with vertically sliced section of cauliflower.

Chilean Sea Bass in Sesame Seed Crust

Posted on: April 1st, 2014 by Ellen Swandiak

If Chilean sea bass is on the menu of any NYC’s fine dining establishments I’m at, my eyes light up. It is my go-to fish order. Almost no other fish compares in its meatiness and extra sweet flavor. This recipe is designed with entertaining in mind, and adds a super tasty crust to the fish. Keep in mind, serve this only to your favorite foodie friends that will appreciate your time, effort and taste—and generosity.

Tips: Make the marinade and crust mixture ahead of time. To serve, when you are roughly a half hour from serving, preheat oven, and assemble the recipe. Soon your guests will be enjoying something extraordinary.

We suggest serving with a white bean salad on the side. A suggestion for bigger parties: If you prefer to do smaller bites, cut it into say 20-25 instead of the 10. Serve atop a bib lettuce leaf with a spoon of the white bean salad on top.

Chilean sea bass is a beautiful, perfectly white fish, which is why it was included in our All-White Party theme. (See more recipes here.) If you are planning a shindig, we’ve got your back.

Makes 10 mini servings or 20 to 25 bites

MARINATE FISH 15 MIN

juice from 1 lemon
5 TB extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper, to taste
1 3/4 LB Chilean sea bass, cut into 10 portions
—
Mix ingredients together in small bowl. Pour over fish, flip over to coat. Marinate in the fridge.

PREPARE THE SESAME SEED CRUST

4 TB sesame seeds
1/2 CUP panko breadcrumbs
1/2 tsp salt
—
1/2 tsp cumin
pinch of cayenne
—
Toast sesame seeds and breadcrumbs with salt in a heated skillet over medium-low heat, shaking frequently, until slightly golden, 3 to 5 min. Transfer to a flat bowl to cool. Mix in cumin, cayenne.

PREHEAT OVEN 450°F … COOK THE FISH

sesame seed crust mixture
—
Line a baking sheet with parchment. Remove fish from the fridge, dip into the sesame seed mixture, coat all sides. Roast 10 min exactly for 1-inch thick pieces, if less thick adjust accordingly.

•

recipe: side dish

WHITE BEAN SALAD WITH FENNEL & CELERY

Party pointers: This works nicely as a side dish with our Chilean Sea Bass in Sesame Seed Crust, or can be served all by itself in individual glasses. Also great combined with orecchiette for a wholesome pasta salad. The flavors are fresh and lively, with a bit of crunch (due to the chopped bits of fennel and celery)—and a dash of lively honey-apple vinaigrette.

makes about 4 cups

PREPARE THE SALAD

2 cans white beans, drained, rinsed
1/2 fennel bulb, diced
1 shallot, minced
1/2 large cucumber, peeled, seeded and diced
s + p
—
Combine ingredients in large bowl.

MAKE THE DRESSING

3 TB lemon EV olive oil
1 TB honey apple vinegar
1 tsp salt
freshly ground black pepper
small clove garlic, minced
1 tsp fresh oregano, minced
—
Whisk together ingredients, toss into salad.

TO SERVE

mini basil sprigs, for garnish
—
Sprinkle herbs onto salad. Serve in small paper cups or glasses with spoon inserted.

Stir Fry Lotus Root with Kumquats

Posted on: April 1st, 2014 by Ellen Swandiak

Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color, in addition to the stir fry lotus root featured in our recipe below. Its unusual pattern makes it seem like food from outer space. The texture is the selling point, it has a satisfying, fresh-tasting crunch, akin to water chestnuts or turnips.

• Serve it as a salad accompanied by thin slices of cucumber and toss in a mayo-based dressing.

• Stir frying gives it additional crisp. In addition to this recipe, match it with a quick stir fry of snap peas, or mushrooms, or string beans.

• Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.

Whenever I host a party, I try to offer something unusual that people can try. The stir fry lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.

MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE

GET OUT YOUR WOK (OR SKILLET)

1 TB peanut oil
pinch of red pepper flakes
—
Heat peanut oil over high flame. Add a pinch of red pepper flakes.

STIR FRY

bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar
—
Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.

The Strudel Queen’s Hungarian Apple Strudel Filling

Posted on: April 1st, 2014 by Ellen Swandiak

Vera Eisenberg, a.k.a. The Strudel Queen, shares her recipe for her famous apple strudel filling, one of her many renditions on this classic, sophisticated pastry, which include sweet and savory versions. Thanks Vera!

Vera generously shared her recipe to be featured in our White Party theme, one of this website’s total party plans. As you can imagine, this menu features only food that is white, making for a stunning presentation. Choose all white, rather than red-and-green for a holiday hit.

Makes enough for 3 strudels or 15 servings

PREHEAT OVEN 400ºF… MAKE THE APPLE MIX

4 LB cored and thinly sliced Belle de Boscop or other cooking apples
1/2 CUP granulated sugar
1 CUP golden raisins, soaked in 4 TB dark rum or apple cider
2 fresh lemons, juiced
1/2 CUP Cookie Dust (see recipe)
—
Combine the ingredients.

MAKE THE STRUDEL DOUGH

1 hand-pulled strudel dough (see recipe)
1/2 CUP Cookie Dust (see recipe bottom of page)
—
Prepare, and stretch strudel dough according to direction. (see directions on Vera’s blog) Sprinkle the Cookie Dust on the rolled out dough. Spoon apple mixture in a long even shape along the topside of dough leaving 2 inches on top and on each end. Using tablecloth, roll the dough over like a jellyroll, finishing with seam side down. Tuck ends under, cut strudel into 3 to fit baking pan.

BAKE THE STRUDEL

1/2 CUP melted unsalted butter
—
Confectioner sugar
Optional, vanilla ice cream or soft whipped cream
—
Carefully place strudels onto parchment-lined baking sheet with seam side down. Brush tops with melted butter, then make slits with a sharp knife 2 inches apart (to let stream escape while baking).

Lower oven to 375º. Bake strudel in middle of oven until golden brown and crisp, 35 to 40 min. Rotate for even baking.

Transfer to a rack and cool 30 min. Dust with confectioner sugar. Serve as is or with soft whipped cream or vanilla ice cream.

We just give you the filling recipe here. To see the recipes for a traditional, tried-and-tested strudel dough and Vera’s special addition of cookie dust head to her website.

Zero° A Mysteriously Low-Cal Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Here’s an idea for a low-cal cocktail that also exudes an unusual glowing tone. It’s a super lemon-y taste sensation.

This cocktail is an antidote to holiday excess, and is designed to tie-in with my Chill Party theme, showcasing a menu of all-white food. Its futuristic glow comes from a lemonade-based low-cal mixer and japanese pop. Pair it with a super botanical gin to keep the party alive and kickin’. For garnish, add a wheel of kumquat. Chill the mixture in pitchers and serve straight up in a coupe glass.

DETAILS ON THE INGREDIENTS:

[1] The Botanist is artisanally distilled in small batches in the land that whisky made famous. Twenty-two foraged botanicals from the island of Islay are combined to create the special flavor of this gin. Creates a lively complexity, needing only simple mixers to create a satisfying cocktail. About $34. thebotanist.com

[2] Vitamin Water Zero Squeezed Lemonade has a citrus-y taste and zero calories. Added vitamins (C, B5, B6, A, E) minerals and electrolytes can come in handy during the party season. $1.89 a bottle or $45 for 24 bottles online at beverageuniverse.com

[3] Calpico, a Japanese soft drink, gives this cocktail its futuristic luminosity. Made with sugar, milk, and the bacteria normally found in yogurt, the taste is similar to a lemon-lime soda. I got this at the Japanese market in the east village, NYC. Sunrise Mart, 298 Third Avenue near 10th Street. $1.89.

[4] Sliced kumquats do a nice job of sitting on the rim of a glass without getting in the way. Also adorable set out in small bowls for decorative purposes or snacking. It bears a wonderfully sweet, tangy taste—eat the skin and all.

Posts Tagged ‘friends’

MAKES A MEDIUM SIZE BOWLFUL

PREPARE CABBAGE

MAKE THE PICKLING LIQUID

PICKLE THE CABBAGE

MAKES 3 CUPS

GET A NICE BIG POT WITH LID

featured recipe

FRIED PICKLES: RAMPS WITH LIME-ALEPPO YOGURT

For the yogurt sauce:

For the pickles:

recipe

CAULIFLOWER CRUST

MAKES TWO 8-INCH CRUSTS

PREHEAT OVEN 450ºF … PREPARE THE CAULIFLOWER

TO MAKE EACH 8-INCH CRUST

more bases

BASE: frozen PUFF PASTRY

BASE: TURKISH PIDA BREAD

BASE: AUTHENTIC PIZZA DOUGH

recipe

SPICY GROUND LAMB

MAKES A BIG BOWLFUL

GET OUT YOUR MORTAR AND PESTLE … START SPICE MIX…

FINISH SPICE MIX

COOK THE LAMB

recipe

SAUSAGE

makes ABOUT 80 SLICES

GET A MIX

recipe

PEPPERONI DOTS

MAKES A SMALL DISH PERFECT FOR SPORADIC SPRINKLING

MAKE ‘EM TINY

recipe

SURRYANO HAM

GET IT SLICED THINLY

recipe

SAUCE: SWEET POTATO

MAKES A BIG BOWL OF POTATOES

START THE POTATOES

ADD GARLIC TO MAKE IT INTERESTING…

MASH IT ALL TOGETHER

recipe

SAUCE: HEIRLOOM TOMATO

MAKES ONE CUP

GET IT STARTED

COOK THE TOMATOES

ADD SOME DEPTH

recipe

ROASTED PEPPER STRIPS

MAKES A SMALL BOWL OF STRIPS

MOVE OVEN SHELF CLOSEST TO BROILER…SET OVEN TO BROIL

recipe

ROASTED ARTICHOKES & ZUCCHINI

makes one small bowl of each

MAKE THE MARINADE

PREPARE ARTICHOKE HEARTS

PREPARE ZUCCHINI

MOVE OVEN SHELF DOWN 2 ROWS FROM THE BROILER

recipe

CARAMELIZED ONIONS

MAKES ONE DENSELY-PACKED CUP OF ONIONY DELICIOUSNESS

FIND A DEEP, NONSTICK PAN WITH COVER

FLAVOR THE ONIONS

keep it simple

NO-COOK TOPPINGS:

recipe

SPICY LEMON AIOLI

makes ABOUT 10 0Z (USE A 16 OZ SQUIRT BOTTLE)

GET OUT THE BLENDER

SLOWLY ADD IN THE OIL

recipe

CURRY OIL

MAKES ABOUT ONE CUP

GENTLY HEAT INGREDIENTS…

LET IT COOL OFF…

makes enough for one box of puff pastry (2 frozen pastries = 6 long pieces)

THAW PUFF PASTRY 40 MIN

START THE CANNOLI CREAM