New York, New Cookie

Start spreadin' the news. I'm back, baby.

Managed to get my tree up yesterday! Too much?

Haha- That is to say: I'm back in New York!

Lately, I've loved exploring Baltimore. It's got a rich culture and history of its own. From its yummy Berger cookies to its incomparable crab cakes, Bawlmer fills a unique niche in American culture- the niche from which its name "Charm City" affectionately derives.

The Thanksgiving break has brought me back up the rugged East Coast trail (read: Amtrak) to New York, never having stopped embracing the signature stereotypes of my home state of which I am so proud.

New York Pride- It can take so many forms. Skyscrapers, fashion, sports, finance, art (The new wing on the Guggenheim?), parks, history (George Washington totally drank here once) - the list of NY's prestige in these areas goes on.

There is even a certain way of speaking that tourists, even those who speak English, should be made translationally aware.

You might hear:

• Not for nothin', but you don't even know what a real bagel is.

• I axeya jeetjet? (*I asked you, "Did you eat yet?"*)

• He don't know from nothin' what good food is; I get skeeved out at what he calls a knish.

• Go see where ya gotta go and stop scootchin' me.

• Everytime I think of Papa John's as a type of pizza, I get agita.

• The Red Sox? Fugghedaboutit!

*Also FYI: Watch out for the term 'lemon ice'. A cherry lemon ice is just a cherry ice 

Ok, so maybe this is mostly Italian American New Yorker speak, but that is not to undermine NY's position as the melting pot center of the Western Hemisphere.

Its celebrated melange of cultures from around the world has had a great effect on New Yorkers' pride in their cuisine. Italian, Chinese, Mexican, Indian, German, Vietnamese- you name it, New York's got it (and they all probably exist on the same block) (you can probably smell them all too).

The pride in these different cuisines is accompanied by a pride in NY based food as well. NY cheesecake, bagels, pizza, hot dogs, knishes are all deemed to be some form of the best.


*Did you know? NY is the birthplace of Haagen Dazs ice cream, the brand name of which is a made up German-like word that has no effect on its delicious, creamy taste, so people don't really mind!*


One of my favorite of these examples is the Black-and-White Cookie. A lemon-y buttermilk cookie topped with half vanilla and half chocolate ganache, this cookie holds a special place in New Yorkers' hearts. Perhaps, even the black and white frosting represent the peaceful clash of cultures that occurs within the state. What? Jerry Seinfeld thinks so...

"Look to the cookie" The key to racial harmony.

It is with the black-and-white cookie that I use my literative license as a food blogger to symbolize my return to the state I love.

So, of course, I had to share my favorite recipe for it!

Next time you encounter any terseness, get a brash response, or have a dismissive hand waved at you (accompanied by an eye-roll), think twice about its perceived haughtiness, "LOOK TO THE COOKIE", and consider the possibility that that it is just an expression of their immense pride.

Make 'em yourself and you may know just what they're talking about.

E squisito!

New York Black-and-White Cookies

For cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icing
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

1. Preheat oven to 350°F.
2.Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
4. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. 

5. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
6. Make icing while cookies chill: Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
7. Ice cookies. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Mini Thanksgiving, Major Thanks

Food and Family. Two things for which I am very thankful. Rarely do they not go hand in hand.

And Thanksgiving day is when they reach their paramount. Family comes from all over for the holiday so big that the President issues a national pardon to its mascot. We're talkin' big.

Along with each Thanksgiving comes the stories that occurred and will probably be repeated for generations to come. Who knows, maybe my grandchildren will one day learn of "The Day the Shark Came to Thanksgiving: The Uncle Larry Story"

I love this day with my family, and, while I am anxious to return home (This will finally be the year when brother Mike will cast me, and not Chris, as Squanto in The First Thanksgiving: A Reenactment), this year it was also time to celebrate and give thanks for my family here at Hopkins!

So, one week before we went our separate ways across the country, we had our own Mini Thanksgiving chez moi. 

And, man, am I lucky to have the cast of characters that make up my support system here! Sure there may be tears at the table, but only because I can't breathe from laughing too hard. And you might see a sleepy face or two, but only because we've eaten past the point of no return. We're like "Modern Family" with a little (ok a lot) Liz Lemon and a pinch of Phoebe Buffay thrown in. Something like this...

Not outside the realm of possibility...

After a huge exam the day before, nothing made me happier than looking forward to the Mini Thanksgiving that was to be concocted in my apartment. The seven of us lingered at the table for hours, talking and nibbling on what needed just one more taste. (Or two if you're talking about Ashley's apple crisp or Marisa's stuffing)

As post-midterm midterm season winds down at Hopkins, we finally have a chance to breathe and relax. Whether replenishing our energies on the couch of a friend or embarking on an adventure in Baltimore, the times when our efforts are less focused reveal the importance of the relationships we have made and on which we have come to depend.

So here it is! A snapshot of out Thanksgiving feast.

Obviously, not all of the dishes could make into the photo...

 We even needed to call in reinforcements- a table extender!

Me, pre-chicken magic (in my post-workout chef gear)

Marisa's delicious stuffing- hopefully she will guest blog the recipe for us!

As Julia Childs would say.... "NOM!"

Because of our eagerness in celebrating a week early, there were no turkeys to be found! I made a delicious roast chicken, the aroma it emitted brought up Thanksgiving nostalgia nonetheless!

It really was a great day. I hope by sharing with you a couple of the recipes, you will take as much pleasure as I did. Note: At this time, you are advised to go up one to two notches on your belt (Sorry!)

Apple Roasted Chicken

1 5 lb. refrigerated chicken
1 tbsp butter
2 cups chicken broth
1 apple
1 onion
1 russet potato
3 long carrot stems
3 long celery stalks
1 clove garlic
salt and pepper
thyme
oregano

1. Preheat oven to 350 degrees. Trim off chicken waste. Wash and be sure to dry very well.
2. Rub butter, salt, pepper, thyme, and oregano under and over the skin.
3. Position chicken in roasting pan. Fill chest cavity with half the onion and half the apple.
4. Rough chop the celery, potato, carrots, and remaining onion and apple. Disperse alongside chicken in roasting pan. Place vegetables in crevices of the chicken where possible.
5. Pour 1 cup of chicken broth into roasting pan.
6. Roast for 2 hours, continually basting the chicken with remaining chicken broth and its own surrounding broth every 20 minutes.
7. Let juices rest and serve warm.


Asparagus Gruyere Tart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.

2. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
3. Remove from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. 

4. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Mom's Roasted Root Vegetables

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper

1. Preheat oven to 400 degrees F.
2. Grease a large baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

And one more...

Chocolate Chip Pumpkin Bread

Makes two loaves

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups (6 ounces) semisweet chocolate chips

1. In a large bowl, combine the flour, cinnamon, salt and baking soda. 

2. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. 3. Fold in chocolate chips.
4. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

We also had stuffed mushrooms, sweet potato fries, mashed potatoes, raspberry-goat cheese salad, stuffing, cranberry sauce, pumpkin pie, an apple gallette, apple crisp, and just a lil' Pinot Grigio.

Comment for any recipes I haven't included- I'd love to share!

Happy cooking, now ALLEZ CUISINE! 

Just like the first Thanksgiving.

The Odd Couple

A story of opposites can sometimes make for the best stories.

What is the story of the moral, brilliant Dr. Jekyll without the remorseless, evil Mr. Hyde? 

Hothead Sonny without his contemplative brother Michael in The Godfather? 

Straight-laced Monica without space cadet (er lieutenant) Phoebe in Friends?

Though I'll leave the philosophical translation of story-telling from literature to food to the Iron Chefs of the world, I do believe that this combination of opposites? Can make for amazing textures and tastes when preparing a dish. 

Think salted caramels, sweet and sour chicken, chocolate pretzels (my vice), aaanddd...

Cue my Apple Cranberry Turnovers

Also cue stomach growling

The flaky crust of these turnovers is attributed to their phyllo dough casing, wrapping an ooey, gooey apple cranberry filling into a neat triangle pastry. 

Bonus: Have the entire 2nd floor of my apartment building wafting the aroma from the stairwell door. A pretty good marker of success I'd venture.

Try them yourself! You'll fall in love.

Apple Cranberry Turnovers

Makes 8

4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons canola oil
4 tsp. confectioner's sugar (for dusting)
Cooking spray


1. Preheat the oven to 350 degrees F.

2. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
3. Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. 

4. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.

5. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

Affinity for the yin-yang combination may also have roots in my dad's favorite TV show (besides Jeopardy) and it's stuck-in-your-head-forever theme song...

Hurricane Sandy vs. America

There is nothing sweeter than the tantalizing aroma of a fresh apple pie; Essentially inviting you to the window sill on which it is cooling, the smell evokes nostalgic memories of childhood days past.

While Hurricane Sandy can stop us from setting our pies on the window sill (I would not recommend), it can't stop us from conjuring up this classic Americana comfort food to help us forget about that drizzle outside.

But that's where we run into a problem. 

The slice.

Whether the best of friends or family related by blood, the slightest inkling of self-interest reveals itself in the partitioning of pie. It becomes obvious by a friend's "there's-no-way-that's-one" slice if they have your best interest at heart. 

On what planet is this one slice?

The pizza world has thankfully put an end to this potential relationship-ruiner by pre-dividing slices, be they Sicilian or Neapolitan. The rest of the pie world has yet to catch on to this, affecting friendships by the day.

Unwilling to make myself vulnerable to this type of heart-break, I found a loophole! 

Enter the Mini Apple Pie!

These miniature pies are equally sized with equal apples, sugar, and equal love put into them. Un-ignorably adorable, they put a twist on a classic American favorite- providing smiles and saving friendships with every bite.

I am thankful that my friends will always pass the "Whose slice is bigger?" test. Make them yourself and to be warm and cozy in the face of Hurricane Sandy.

Tutti al tavolo e mangiare!

Mini Apple Pies
(makes 12- Recipe can be easily halved!)

Crust
2 cups flour
2/3 cup butter ( chilled)
1 teaspoon salt
4 tablespoons water

Filling
5 medium apples ( peeled and chopped up into small pieces)
3/4 cup sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter ( chilled)
1 tablespoon lemon juice


Directions
1. Preheat oven to 425 degrees. Grease muffin pan.
2. In food processor blend flour, salt and butter until it looks like little peas.
3. Add in water and blend just until it looks like it's sticking.
4.Take out and combine it by hand until well blended.
5. Roll out on lightly floured surface until about 1/4 inch thick.
6. Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
7. Press each circle in muffin tins until all the way up each side, to form little bowls.
8. Mix by hand all filling ingredients and spoon into muffin bowls.
9. Cut up butter into 12 little pieces and place one piece on each pie.
10. Use the rest of the crust to create a lattice top across each mini pie.
11. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
12. When cool, just loosen with a spoon and they'll come right out!

If you're really bold, add a slice of American cheese on top of your Apple Pie, as seen in the movie "Thank You for Smoking". It makes everyday the Fourth of July.

"That's disgusting"

"It's American"

The Finer Things Club

There exist some things in this world that have an implicit ability to make any situation more sophisticated.

• Champagne at a NASCAR event

• Using "hence" ("I got red flames on my John Deere hence the ladies will be all over me")

• Monocles on babies

• Shoes that don't velcro

Besides in the presence of the above phenomena, I wondered:

Is it possible for cookies to be sophisticated? 

Wracking the depths of my mind each night, I wondered if this question had an answer. What makes a cookie a haute cookie?

Ease your worries as this conundrum no longer encumbers my sleep. Also ease them because I don't actually contemplate cookie reputations/stereotypes as I try to fall asleep. (Had you worried there)

Still, my point is that the white chocolate, macadamia nuts, cranberries, and oats in a Pink Dalmatian cookie make it transcend from hum-drum to divine. 

 Carma's Pink Dalmatians are a secret treat to us Charles Villagers who frequent the local cafe. And, after an inspiring episode of Restaurant Recipes on FoodNetwork, they had to be imitated in my own kitchen (the most sincere form of flattery!). 

The recipe name is ambiguous (read: confusing), but the taste is un-ignorable. Try them out for yourself! They'll help that next time you wear Crocs to that cocktail party (again).

Pink Dalmatian Cookies (inspired by Carma's Cafe!)

makes 18

1 stick salted butter (room temperature)
1 egg
1-1/3 cup quick oats
1 cup all-purpose flour
1/2 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup chopped macadamia nuts
1/3 cup white chocolate morsels
1/3 cup dried cranberries

1. Preheat oven to 350 degrees. Combine butter and sugars. Once incorporated, add egg and vanilla.

2. In a separate bowl, mix flour and baking powder together well.

3. Add oats to sugar-egg bowl. Then add dry ingredients.

4. One item at a time, add cranberries, white chocolate, and macadamia nuts until evenly dispersed.

5. Scoop into 1" balls onto baking sheet. Bake for 10-12 minutes until edges are browned. Enjoy!

Un-Delivered Deliciousness

If there's one thing I know about this pizza, it's that this type of perfection cannot be found in cardboard with a little plastic ottoman in its middle. 

Growing up in NY, I've had a lot of great NY pizza. When it comes to pizza, I have come to realize that two different types of perfection can co-exist without competition. My favorite grandma square at L & B Spumoni Gardens (what a name, am I right?) in Brooklyn and my family's homemade margherita epitomize this relationship.

That grilled pizza above? My family's special margherita! You don't know how many pictures I have of this type of pizza. And I'm starting to ask myself why...

• Is it because it is an artistic masterpiece?
• Totally (Coming to a Louvre near you?)

• Maybe it's because I can't wait to eat it?
• That is definitely a factor...

• Am I that proud of a pizza we made?
• Let's just say if I could hang it on the fridge, I would (still waiting for magnet technology to catch up)

Make it as the main course for lunch or an appetizer that "doesn't count" if you eat it standing up. *The standing up rule also applies to hot dogs in my family* Either way, prepping the dough, making the sauce, and grilling it outside makes for a great afternoon as well as an awesome lunch.

Here's how we do it:

1 ball pizza dough

1.5 cups of your favorite* marinara

1 ball fresh mozzarella

1 sprig of fresh basil

olive oil for drizzling

Crushed red pepper flakes

Oregano

salt and pepper to taste

1. Roll out pizza dough into thin circle. Pre-heat grill.

2. Drizzle olive oil onto dough. Spread out marinara sauce. Add salt, pepper, red pepper, and oregano to taste)

3. Cut mozzarella into small circular slices and place on dough.

4. Disperse basil leaves onto pie.

5. Prep the pizza stone. Transfer pie onto stone and grill for 10-15 minutes. 

This is for margherita pizza, but you can adjust the ingredients as you wish to make YOUR favorite pie!

E squisito!

Alas, I have no grill or pizza stone in my 6 square foot kitchen (shouldn't have wasted that third genie wish). But where there's a will, there's a way!

Cue my Artichoke and Red Pepper Pizza! Different than the margherita, this pizza features artichokes, sauteed red peppers and onions on a tasty whole wheat crust and is on the table in less than 30 minutes! How many pizza deliveries can do that from phone call to table (slash be as delicious)?

I used it as a surprise side for a big dinner I was making. Try it out for yourself! I loved how yummy it was and how it reminded me of long summer afternoons cooking with my family.

Artichoke and Red Pepper Pizza

Dough: 

2 1/2 cups whole wheat flour (you can use white flour if you prefer!)
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water

Topping:

1.5 cups your favorite* marinara

5 artichoke hearts

1 onion

1 red pepper

1 clove garlic

1 cup mozzarella, shredded

2 tbsp. Parmigiano Reggiano

Olive oil for drizzling

Crushed red pepper

Oregano

Dried basil

Salt and pepper to taste

1. Preheat oven to 400 degrees. 

2. Mix dry ingredients, add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.

3. The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
4. Sautée sliced onions and red pepper in olive oil. Add crushed garlic clove, salt, and pepper. Cook until browned.
5. Transferred to prepared baking pan. Drizzle olive oil on dough.
6. Spread on marinara, followed by artichoke hearts, onion, red pepper. 
7. Add Crushed red pepper, oregano, basil, salt and pepper to taste.
8. Add mozzarella then Parmigano Reggiano.
9. Bake at 400°F for 15-25 minutes

*Our favorite marinara? Homemade from our annual Tomato Day. Look out for it in future posts!