Southern Ginger Fizz

The sun is finally starting to set later & hints of spring are creeping in.  Once spring hits its stride eating habits shift.  No need for warm soups & hearty pasta dishes with lots of fresh veggies & sunshine on hand.  Along with setting richer foods aside, toasty drinks get shelved too.  Spicy ginger & smokey bourbon with a bright kick of lemon is the perfect way to savor the extra moments of early spring afternoon light.  This drink tastes like sunshine in a glass!

Southern Ginger Fizz

1 part bourbon (Bullitt is my favorite)

2 parts ginger ale

1 lemon wedge

Shake bourbon & ginger ale.  Pour over ice & garnish with a lemon wedge.

Blossoming Brooklyn

Like Berkley in the 1970's, Brooklyn is rapidly becoming the place to be for artisans, young chefs, & food lovers. As if those bearded-glasses wearing-art making-young mommy being-local brew sipping-organic-grass fed-hipsters don't imbue this borough with enough coolness. Their impressive back-to-roots food movement is another reason the believe Brooklyn is just it. Read about the blossoming Brooklyn food movement in the New York Times.

A Few Burgeoning Brooklyn Foodies:

• BEDFORD CHEESE SHOP 229 Bedford Avenue (North Fourth Street), Williamsburg; (718) 599-7588 or bedfordcheeseshop.com.
• BROOKLYN KITCHEN 616 Lorimer Street (Skillman Avenue), Williamsburg; (718) 389-2982 or thebrooklynkitchen.com.
• MARLOW & SONS 81 Broadway (Berry Street), Williamsburg; (718) 384-1441 or marlowandsons.com.
• MARLOW & DAUGHTERS 95 Broadway (Berry Street), Williamsburg; (718) 388-5700 or marlowanddaughters.com.
  
• MAST BROTHERS CHOCOLATE 105A North Third Street (Berry Street), Williamsburg; (718) 388-2625 or mastbrotherschocolate.com.
• MCCLURE’S PICKLES mcclurespickles.com.
• SIXPOINT CRAFT ALES 40 Van Dyke Street (Dwight Street), Red Hook; sixpointcraftales.com.

Images, Tony Cenicola for The New York Times

Rick and Michael Mast making of Mast Brothers doing what they do best - making chocolate.

Seared NY Strips with Potato Fondantes & David's Zucchini

We didn't make the trek out to West Texas to see my grandparents too often when we were kids, but ever time we did I knew it meant one thing. Steaks. My granddad made the most fantastic steak I've ever had. When we did make the trip, my brother & I would run around their classy not-meant-for-kids home, gorge ourselves on Nickelodeon (we didn't have cable at home), & plop in & out of their pool while all the grown ups sipped martinis & scotch & smoked cigarettes. Looking back on it, time spent in their house felt like a late 70's movie about a dysfunctional family that loved one another but just wasn't quite sure how to proclaim said love.

My granddad did it with steaks. Scotch in had, he seared up a perfect meal every time he stepped in front of the grill. I'm still not sure how he did it, but last night Ray & I tried to replicate it. After a quick stop at the local butcher, we got cooking. Of course, you can't have a big slab of meat without it's accomplice - potatoes! So, inspired by a brilliant & tragically neglected set of cookbooks given to us as a wedding present, I decided to attempt a French potato fondantes. Cooked for ages in butter, these potatoes become so tender they practically fall apart. These buttery gems are the perfect foil to a rare steak. You can't beat the classics!


Potato Fondantes

with Rosemary Beurre Blanc

adapted from Larousse Gastronomique Vegetables
1 c. waxy potatoes (such as yukon gold or new potatoes)

4 tbsp. butter, divided

1/4 c. chicken stock

1/4 c. white wine

2 stalks fresh rosemary, coarsely chopped

2 stalks fresh thyme, coarsely chopped

Peel & trim the potatoes into the shape of small eggs. Fry gently in 2 tbsp. butter for about 20 minutes until all sides are golden & most of the butter has absorbed. Take the potatoes out of the pan & wipe it clean with a paper towel.

Keep the pan warm & add the chicken stock, wine, and another small pat of butter. Add the potatoes, cover, and cook over low heat for another 20 minutes or so until the liquid had reduced in half.

After they've cooked, set the potatoes aside. To make the beurre blanc, add another 2 tbsp. to the remaining juices in the pan & melt. Keep the pan over the heat to allow the butter to begin to melt, then remove & whisk the butter to keep it melting. Continue the on heat/off heat process until the butter has melted -- this method will allow the butter to remain thick & keep from browning.

Pour the rosemary beurre blanc over the potatoes & serve.

Seared NY Strip

with David's Zucchini

2 6 - 8 oz. NY strip steaks (best you can find)

1/4 c. red wine

1 tbsp. coarsely ground black pepper

1 tbsp. Cavender's (or other preferred steak seasoning)

2 - 3 medium zucchinis

1/2 tbsp. olive oil

salt & pepper to taste

Place the steaks on a plate & marinate the in red wine for a hour (or longer). Drain the wine then rub both sides of the steaks in black pepper & Cavender's. To lock all of the juices in & enhance the flavor, grill the steaks outdoors if you can.

While the steaks are marinating, slice the zucchinis lengthwise into about 1/4" strips. Place the strips on a plate & drizzle with salt, pepper, & olive oil. My dad taught me this method & it makes a perfect zucchini every time! Hence, David's zucchini.

Once the coals are hot, push them all to one side of your grill. Sear the steaks (2 minutes on both sides) then move the steaks to the opposite side of the grill, cover, & cook through (10 minutes for medium-rare or until the steaks starts to firm up).

Remove the steaks from the grill & let them rest for about 5 minutes before serving. While the grill is still hot, put 5 - 7 slices of zucchini on & cook on both sides until the zucchini is soft (about 3 minutes on each side). Repeat this process until all the zucchini slices are cooked.

Serve the meal with a full bodied red wine -- try a Cabernet Sauvignon or Bordeaux.

Re-brand, Re-do

Early this year Tropicana & Pepsi Cola gave their branding an overhaul in, what I can only assume was, an attempt to update & streamline their image. After much outcry, Tropicana is dropping their re-branding efforts. According to a statement in the New York Times, “[Tropicana] underestimated the deep emotional bond” [consumers] had with the original packaging." Personally, I thought the makeover was a nice change, but I've always been a fan of the sadly defunct Good Flow & Simply Orange, so I guess my vote doesn't count.


In my mind, all of the problems lie with Pepsi's new face. Countless comparisons have been drawn between the cola's new logo & the Obama campaign logo. Slate goes as far as to dub Barack "The Pepsi Candidate." Fine tuned cynicism leads me to believe that this is a thinly veiled effort to jump on the change bandwagon & subliminally ride the coattails of the new administration to the bank. Or maybe I spent a little bit too much time listening to my dad spin anti-establishment conspiracy theories. It's got to be the former. Right?

Obamafication aside, thanks to Lawrence Yang's ad hack floating around the internet, this is all I see when I look at a Pepsi can.

Images from top, dontdrinkthekoolaidblog.com, coreymullane.com, blowatlife.blogspot.com

Champagne Braised Chicken Breast

It's not often that I pop open a bottle of champagne. It's even less often that I actually finish a bottle &, I hate to let anything go to waste. It just doesn't sit well with me. Left over from Valentine's celebrations, about half of a bottle of champagne has been nestled in the back of my fridge for a bit more than a week. Obviously, it's not fit to drink anymore, but I couldn't just pour it out! What can I say, I'm a pack rat at heart. It's a problem.

So after mulling it over for a bit, I decided a simple braised chicken breast would be the best way to highlight the flavor of the champagne . Braising chicken is such a delicious & simple way to prepare it -- it leaves it juicy & flavorful. If you don't have a lonely half-drunk bottle of champagne on had, dry white wine works well too.

Champagne Braised Chicken Breast

with Baby Endive, Beet, & Sémillon Grape Salad

1 large boneless, skinless chicken breast

1 1/2 c. champaign

2 cloves garlic, minced

1 lemon

1 small spanish or yellow onion, minced

2 tbsp. olive oil

1 tsp. salt

1/2 tsp. thyme

1/2 tsp. pepper

3 pre-prepared beets

1/4 c. sémillion (green) grapes, halved

2 tbsp. walnuts

1 tsp dijon mustard

In a medium bowl marinate the chicken breast in 1/2 c. champagne , 1 clove minced garlic, 1/2 lemon juiced, 1/2 tsp. salt, & 1/4 tsp. pepper. Let the mixture sit for at least 20 minutes.

Meanwhile, saute the onion in 1/2 tbsp. olive oil with just a pinch of salt. Once the onion has softened (4 minutes or so) add the chicken. Brown on both sides. Add another 1/2 tbsp. olive oil if necessary. Pour the remaining marinade plus 1 c. more of champagne over the chicken and simmer over medium-low heat until cooked through (15 - 20 minutes).

While the chicken is cooking, slice the beets into 1/4" slices, halve the grapes, and wash the endives. Set aside. In a small jar, combine 1 tbsp. olive oil, juice of 1/2 lemon, 1/2 tsp. thyme, 1 clove minced garlic, 1/2 tsp. salt, & 1/4 tsp. pepper. Shake to combine. Toss the endives, beets, grapes, & walnuts with the dressing.

Once the chicken is cooked, let rest for a few minutes then slice on the bias. Serve with the endive salad.

Squash Orecchiette with Prawns

Growing up my family's "fancy spot" (for birthdays, celebrations, & the like) was Johnny Cace's, a haunt of a sea food joint with deep red velvet booths. It was the kind of place that has regulars, juicy steaks, shrimp cocktails, & martinis. It seemed so glamorous to me as a kid. Every time we went, without hesitation I ordered Shrimp Remoulade. Not the usual kid dish, but any thing that featured avocado & boiled shrimp was okay by me.

Somehow, despite my deep childhood devotion to shrimp, they don't made their way into my kitchen often. It's such a shame, because they are incredibly easy to cook, take mere minutes, add a nice pop of color & imbue basic dishes with just a touch of glamor. I suppose it's that childhood hold over from those velvety red booths & that dimly lit dining room, but shrimp just read glamor in my mind.

Great to whip up for company or a romantic night in, squash orecchiette with prawns is a meal to impress. The colors in this dish are gorgeous -- bright buttery gold & pink with flecks of green from the basil -- it looks almost as good as it tastes! As an added bonus, this recipe is quick, easy & won't leave you stuck in the kitchen for ages.

Squash Orecchiette with Prawns, serves 4 - 6

recipe adapted from Giada De Laurentiiss
6 tbsp. olive oil
1 lb. butternut squash, trimmed and cut into 1" cubes
2 garlic cloves, minced

2 tsp. salt
1 tsp. freshly ground black pepper
1 c. chicken or vegetable stock
1 lb. orecchiette
1 lb. prawns, peeled and deveined
3/4 to 1 c. whole milk

1/2 c. chopped fresh basil leaves
1/4 c. grated parmesan

Warm 3 tbsp. of the olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 tsp. salt, and 1/4 tsp. freshly ground black pepper. Saute until the squash is golden and tender, about 5 to 7 minutes. Add the chicken stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta & set aside.

Meanwhile, warm the remaining 3 tbsp. of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 tsp. of salt and remaining 1/2 tsp. of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 c. milk. Stir to combine. Add the remaining 1/4 c. milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve. Garnish with parmesan cheese.

Trim Chef's Tips

Ever wonder how top chefs stay fit when they're surrounded by temptation?  I imagine it wouldn't fall short of an impossible feat, & well, it doesn't.  These guys work.  Hard!  Marathon running, hour long weight lifting sessions, "intense" yoga, surfing, & biking are all go-to workouts for these guys.  Jenny Hontz from The LA Times interviews chefs from area restaurants ranging from homestyle joint 8oz & Ford's Filling Station to slightly loftier spots Wilshire & Comme Ca.  Find out the rigamarole (wow, that word hasn't come to mind in a while) they go through to keep trim here.

No Lunch Left Behind

The revolutionary chef who changed the face of cooking in the 1980's & late 70's & founded Chez Panisse in Berkeley, CA, Alice Waters, has written an open letter to the government in The New York Times calling for school food reform. In which she deems the National School Lunch Program, launched in 1946, as "a poor investment." 9 billion, the amount spend on school lunches in 2007, just isn't enough to feed children a square meal.  In her plan, she outlines a plan that would cary a price tag in the neighborhood of 30 million, or $5 a child. Teaming up with local farmers, cooking from scratch, & using "smart bulk" policies. Read the rest of her article here to see what else she proposes as a means of amending this broken public program.  

Image, sfgate.com

Simple Supper: Lobster Ravioli with Beurre Noisette & Arugula

Growing up, Sunday night suppers were usually something of an affair. The whole family came over & filled the house with chatter, hugs, & tons of food. Someone (usually my grandmother), spent all day in the kitchen pouring over pot roasts, fried chicken, dumplings & the like. We ate & ate & ate, then finally, reminisced about eating over a cup of coffee or a last sip on wine. No, we aren't a big Italian family -- just fervent Southerners.

By contrast, I spent my of my teen-dom at my high school boyfriend's house where Sunday night suppers where the polar opposite. Wiped out from the week, his mother served up a platter of Ritz crackers, dry salami, slices of cheese, & usually a bowl of fruit to round out the simple dinner.

In my adulthood I like to walk the line somewhere between the two. Sunday's are always sleepy days for laundry, naps, and cups of coffee at my house. Strangely, these languid days leave me with little energy for supper but still craving something more than crackers & cheese. Usually unassuming pasta dishes & hearty salads fill out my Sunday menu.

Tonight, Ray & I tucked into a warm bowl of lobster ravioli with beurre noisette (also known as brown butter) while watching the oscars (congrats, Sean Penn!!). Beurre noisette adds so much warmth & flavor to anything it's tossed into. Rich raviolis already pack so much pungency, a simple beurre noisette just enhances the flavor while adding a little je ne sais quoi. The kitchn give an excellent rundown of the process of browning butter here. It's really a simple method, heat your desired amount over medium-low heat stirring with relative frequency until the milk solids have foamed & dissolved & the butter is medium brown in color.

Lobster Ravioli with Beurre Noisette & Arugula

1 package prepared ravioli

1 c. arugula

2 tbsp. unsalted butter

2 sprigs fresh thyme

10 - 15 parmesan shavings

salt to taste

pepper to taste

In a medium pot bring salted water to boil. Meanwhile, over medium-low heat, brown the butter. After the butter has liquified, add the thyme, a pinch of salt, & an pinch of pepper. The browning process takes 8 minutes or so.

Once the water has boiled, toss the ravioli in and boil for 5 minutes or until tender. Toss the cooked ravioli & arugula in the sauce pan with the butter and toss to combine. Serve & garnish with a few shavings of parmesan cheese.

Let's Drop Acid!

Oh, come on! I know it's the weekend, but that's not quite what I had in mind. I'm referring to culinary varieties, of course, a la vinegars & citrus juices. Most of us have a bottle or two of vinegar hidden somewhere in the depths of our pantries, so why bring them up to the front & get some use out of them!

This, for lack of a better term, "acidic trick" was passed town to me by my boss & it quickly because a favorite to perk up sleepy soups & pastas. Russ Parsons breaks down the art of acidity in his LA Times column, The California Cook. He explains that "when most cooks read 'season to taste' they automatically reach for the salt shaker...but if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity." So true! Visit The California Cook to see Russ' White Bean & Shrimp Stew with Dandilion Greens to see how he puts a bit vinegar into action or check out my take on Roasted Tomato Bisque with a shot of apple cider vinegar.

Just a drop of vinegar (or another in the acid family) added to a basic bisque can really enhance the flavors. You might worry that you'll end up with a bowl that's too tart, but just like salt, a pinch of this stuff will never leave you sorry. Sweet balsamics, sharp rice wine, & bright lemon are my favorite go-tos for a bit of a punch. What are your acidic stand-bys?

Image, bigoven.com

Lamb Chops with Carrot-Potato Crisps

Earlier in the year, a few close friends & I enjoyed a relative feast at a little Chinese spot in central LA. Family style is always my favorite way to eat when I'm out with pals, so of course, I downed about half of Shane's "rustic, Chinese country style" lamb dish. After gushing about the food & closing our tab I felt a bit bashful about eating half of his entree. Apologizing, Shane confessed that he didn't even like it that much. In fact, he didn't really even like lamb. Why he ordered it, I'll never know. I suppose an attempt at adventurous eating. Ray chimed in at this point agreeing. Lamb is just too gamey, was their gripe.

I, having forgot all about that dinner, decided to make lamb chops last night. So, if you've had bad experiences with lamb like Ray & Shane, don't fret. Lamb has a tendency to get a bit tough when cooked for very long, especially in dishes like stir-frys, so skip that. Pair it with flavors like cumin & fennel and it enhances the muskier, meatier essence -- that some just can't stomach.

Ditch those flavors, & bring out your fresh herbs. There's a reason lamb chops are so often paired with mint jelly. The simpler the preparation & flavor, the better these guys will taste. Drizzling the chops with a mint vinaigrette (recipe below) will really mellow out the lambs pungency & add a nice bright pop of mint in each bite.

Lamb Chops with Carrot-Potato Crisps

2 1" - 1 1/2" thick lamb chops (bone in please!)

2 tbsp. fresh mint, finely chopped

1 shallot, minced

1 tsp. rice wine vinegar

3 tbsp. olive oil

2 yukon gold potatoes, grated

1/2 c. grated carrots

1 egg

1/4 c. bread crumbs

1 tsp. thyme

salt to taste

pepper to taste

Bring the oven up to 400F. In a small bowl, combine the mint, shallot, 1 tbsp. of the olive oil, vinegar, & a dash of salt & pepper.

Heat a large oven safe skillet over medium-high heat. Meanwhile, season the lamb with salt & pepper (or with your favorite seasoning, mine's Cavender's).

Drizzle the pan with 1 tbsp. of the olive oil & brown the chops on both sides (about 2 minutes on each side). Transfer the skillet to the oven & roast for 6 - 8 minutes for medium chops. Remove from the skillet & set aside.

Recipe adapted from realsimple.com

Prosciutto Turkey Burger & Rosemary Delta Blues

Carrots & peas, peanut butter & jelly, cream cheese & bagels; some foods just feel like they were meant for one another. A burger & fries fall among those classic couples. It's possibly even the champion of them. Warm, oozy, cheesy, mmm just talking about it makes me want to drop every thing and run to In-n-Out. As good as it may be, sometimes it's just too much. I can't count the times I've instantly regretted downing a double-double animal style faster than I can say "double-double animal style."

So, the prosciutto turkey burger is my alternative to archetypal burger & fries. It's light but rich. The prosciutto lends a classic smokey flavor while the bed of arugula relieves it of its weight. Basil pops every now and then, further brightening the bite. When paired with roasted rosemary potatoes (delta blues or otherwise) you're left is a subtle nod to the American classic.

Prosciutto Turkey Burger

1/2 lb. ground turkey

2 slices prosciutto

2 tbsp. dijon mustard

1 clove garlic, minced

1 shallot, minced

1 tbsp. fresh basil, minced

1 tbsp. fresh arugula, minced

1/4 c. bread crumbs

1 tbsp. olive oil

1 c. fresh arugula

2 - 3 basil leaves

2 tsbp. goat cheese

1 avocado half

salt to taste

pepper to taste

In a medium bowl combine the all ingredients, except prosciutto. Once well combined, form into two patties. Slice the prosciutto slices lengthwise down the middle & wrap around the patties.

In a skillet heat the olive oil & place the burgers in prosciutto side down. Cook until the prosciutto begins to crisp (about 6 - 8 minutes). Flip and cook the other side through (another 6 - 8 minutes).

Make a bed of arugula. Top the arugula with avocado slices. Place the burger on top of the arugula & avocado. Finally, top the burger with a slice of goat cheese & a basil leaf.

Rosemary Delta Blues

4 - 6 small delta blue potatoes

1 large sprig fresh rosemary, coarsely chopped

6 - 8 cloves garlic, skinned whole

1 tbsp. olive oil

salt to taste

pepper to taste

Preheat the oven to 350F. Slice the potatoes on a bias and place in a small lined roasting pan. Drizzle with olive oil, salt, pepper, & rosemary. Nestle the garlic cloves between the potatoes.

Roast for 35 - 45 minutes or until the skin on the potatoes begins to crisp.

CFDA Cooks

I know, I was shocked too, considering the fashion world's known affinity towards all things crunchable & muchable (I jest, carrot sticks count, right?). Well, I've been proven wrong because upwards of 100 designers have volunteered their favorite recipes to be a part of a forthcoming CFDA (Council of Fashion Designers of America) cookbook. The book is slated for release in September & will feature a forward by food & lifestyle mastermind/mogul Martha Stewart. Editor, Lisa Marsh, explains that this collection is intended "to bring these recipes to life for the reader," while CFDA executive director Steven Kolb describes this colab as "hybrid artbook-cookbook."

Despite my gripes on the fashion industry's fickle relationship with food this sounds like a promising project. Diet tips, this book is not. Zac Posen contributes a family butterscotch cookie recipe, Cynthia Rowley shares a recipe for mac & cheese, albeit with truffles (mmm, good call!), & Carolina Herrera doles out her thoughts on pommes toupinel. Looks like they can talk the talk, we'll see if they can walk the walk. Or should I say eat?

To read more about the project visit WWD.
Image, Miles Aldridge for Italian Vogue.

Smitten: Yes, Pecan!

Yes, Pecan! Yes, Pecan! Yes, Pecan! Those ice-cream jokesters, Ben & Jerry's, are at it again. They've just released Yes, Pecan! (that's the pee-can pronunciation, get it? oh, puns!) in honor of Barack Obama's victory. Basically, it's a traditional butter pecan ice cream, but a portion of the proceeds go to the Common Cause Education Fund. So, now you can legitimize your Ben & Jerry's fix away - calories be damned! As if you didn't have enough reasons to be completely smitten with Ben & Jerry's.

On a slightly different note, a friend suggested a few flavor concepts to commemorate our much bemoaned 43rd president for the Vermont ice-creamery to contemplate. Here are some of my favorites (legitimate & otherwise):

• Cluster Fudge
• Nut'n Accomplished
• Cookie D'oh!
• Death by Chocolate... and Torture
• George Bush Doesn't Care About Dark Chocolate
• Good Riddance You Lousy Motherfucker... Swirl

Images, benjerry.com

Ray's Chili

The first meal Ray & I ever made together was a quick and easy pork stir-fry. Our kitchen skills meshed relatively well so we branched out into other simple suppers. A pasta dish here, a quick chicken breast there, but things stuck to a pretty standard path. One evening Ray proposed a big batch of chili as per his dad's "secret" recipe. To be honest, chili had never really perked my epicurean interests. My ambivalence toward the Texas standard probably had something to do with many a bad bowl of ground beef under the guise of chili.

Setting my apprehension aside, I went along with the chili plan, & was more than pleasantly surprised; I was smitten! This stuff was great!! Over the years Ray & I have been tweaking his dad's classic recipe to fit our more adventurous predisposition, but we never stray too far. His three bean combination lends a nice texture & flavor complexity that I often find sorely lacking in most chilies. Our adaptation of poblanos & thyme compliment one another while taking a bit of the weight out of the typically heavy flavor of this dish. Drizzle with lime juice & pinch of cilantro and you've got really something!


Ray's Chili
1 15. oz. can black beans, strained and rinsed
1 15. oz. can kidney beans, strained and rinsed
1 15. oz. can garbanzo beans, strained and rinsed
1 15. oz. can diced tomatoes
1 small can tomato paste
1/2 lb. ground turkey (or beef or even ground pork would be nice!)
2 1/2 c. chicken stock
1/4 c. sweet vermouth
1/2. c. red wine
1 yellow onion, diced
2 cloves garlic, minced
2 poblano peppers, seeded & diced (these are sometimes called ancho, meaning wide, chilies)
1 jalapeño pepper, seeded & diced (reserve some of the seeds if you want a bit more kick)
1 carrot, minced
2 tbsp. olive oil
1 tbsp. worcestershire sauce
1 tsp. fennel seeds
2 tsp. curry powder
2 tsp. cumin
1 tsp. oregano
1/4. tsp. pimenton
3 tsp. chili powder
salt, to taste
pepper, to taste
2 - 3 sprigs fresh thyme


Drizzle the bottom of a large stock pot or dutch oven with olive oil & bring the heat up to medium. Saute the ground turkey (or beef) until cooked through (about 4 minutes) then set aside. Add a bit more oil then, saute the onions for 2-3 minutes until they begin to soften. Toss in the poblanos, garlic, jalapeno, & carrots then saute until the veggies are soft.

Combine the drained and rinsed beans, ground turkey, diced tomatoes (and their juice) in the pot with the veggies. Stir to combine. Add the wine, vermouth, & chicken stock. At this point the consistency will be a bit soupy, so fold in (up to a whole small can of) tomato paste until it begins to thicken.

Season with cumin, curry, chili powder, worcestershire sauce, oregano, thyme, pimenton, & fennel. At this point, give it a taste then season with salt & pepper to your liking. Add the reserved jalapeño seeds if you want to add more heat. Let simmer for 20 minutes or longer for the flavors to fully incorporate in the dish.

Garnish with sliced red onion, shredded carrots, avocado, sour cream, lime juice, fresh cilantro, or any number of other things to your liking.  Oh yeah!  Don't forget to pair it with a cold Texas beer, anything from Real Ale Brewing Co. is fantastic, but if you aren't lucky enough to live in the Lone Star State, just pick up a sixer of good ol' Shiner.

Food for Fashionistas

Fashion week is at hand and in the world of haute couture, food is, more often than not, a four letter word. As much as I love flipping through glossies and appreciate the art of great pair of shoes, I consider the bastardization of eating in the fashion industry is criminal.

In the tradition of infamous repellent duos, oil & water, garlic & vampires, Oscar & Felix, to name a few, we can count models & food among them. Often surviving on green tea, sashimi, hot water with lemon, & little else, indulgences most often look something like this: four (gasp!) onion rings, two bites of a Snickers bar (for shame!), or a handful of gummy bears (yawn).

Explore New York Magazine's chronicle of fashion industry insiders' intake during this week of weeks here to better understand this clan's disconnect with edibles. For instance, try to wrap your mind around this editor's breakfast:

Two 1,000-mg. Emergen-C with seven mineral ascorbates and 32 mineral complexes, one ounce of Super KMH, Mona Vie (berry extract), aloe juice, chlorophyll, two Nature’s Way Fenu-Thyme, one advance natural FloroMax, three Wellness Formula tablets, twenty drops Super Lysine Plus, two Theraveda Usha daytime stress formula tablets.

The rest of this editor's daily diet is filled out with an egg, three olives, a bit Camembert & a few crackers -- that's it! But, foodies & fashionistas don't have to exist as foe, here are a few recipes, all under 500 calories, even the most devout runway strutter or celebutant can partake in.

Warm Beet, Chèvre, & Cranberry Salad

1/2 c. arugula, washed

1/4 c. maché, washed

2 - 3 pre-cooked beets, sliced in rounds

1 tbsp. chèvre, crumbled

1/8 c. walnuts, coarsely chopped

2 tsp. olive oil

pinch salt

pinch pepper

Calories per serving: About 387

Make a bed of arugula & maché. Top with beet rounds, chèvre crumbles, & walnuts. Drizzle with olive oil & a bit of salt & pepper.

Pickled Mushroom & Broccoli Pho

1 onion, halved

1 small nub of ginger

1 tbsp. fennel seed

1 cinnamon stick

3 - 5 star anise seeds

3 cloves garlic, peeled

3 c. low sodium beef broth

1 tbsp. fish sauce

1 tsp. chili sauce

2 tsp. sesame seeds

1/4 c. fresh basil leaves, coarsely chopped

1/4. c. fresh mint

1/4 c. fresh cilantro

1 tsp. sriracha sauce

pinch salt

pinch sugar

pinch pepper

1 lime, in wedges

1/4 c. canned bamboo shoots

1/2 c. broccoli florets

1/2 c. pickled button mushrooms

1/2 pkg. rice stick noodles

Calories per serving: About 325

In a large stock pot combine the beef broth, onion halves, garlic cloves, ginger, cinnamon stick, anise stars, fish sauce, salt, pepper, sugar and the juice of one lime wedge. Simmer for 20 - 30 minutes to release all of the flavor. Strain the broth discarding the onion halves, garlic cloves, ginger nub, cinnamon stick & anise stars. Bring the broth up to a rolling boil and add the broccoli, bamboo & mushrooms. Cook for 1 minute. Blanch the rice stick noodles in boiling water for 45 seconds - 1 minute then rinse in cool water. To serve, ladle the broth and veggies into large soup bowls then add the noodles. Garnish with mint, basil, cilantro, sesame seeds, lime & sriracha sauce.

Espresso Chip Meringues, recipe courtesy of Giada De Laurentiis
3 egg whites, at room temperature
pinch fine sea salt
3/4 c. superfine baker's sugar
1/8 tsp. cream of tartar
1/4 tsp. vanilla extract
2 tsp. instant espresso powder
2/3 c. mini semisweet chocolate chips

Calories in one meringue: less than 50 (!)

Place an oven rack in the center of the oven. Preheat the oven to 300F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tbsp. at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 c. of the mixture onto the prepared baking sheet with a spoon or piping bag about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Top two images, Miles Aldridge, last image, Martha Stewart.