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...