What's growing?

I am very fortunate to live in a part of NYC where I have enough space to run my feet through soft grass, plant vibrant flowers, and grow delicious herbs , vegetables, and fruit. Actually my mom does all the gardening. She has this amazing green thumb for making everything grow. I think her and her plants have a bond. They love her and she loves them. Me? I just like to reap the rewards. I do find it relaxing strolling through the garden to see what's going on. Today is my day off and I'm trying to catch some rays but every time I go out the sun runs away. Perhaps my pale body is scaring it away. I'm like an albino that is trapped in the dungeon that is the kitchen with no windows!

a little pot of chives.
mint for mojitos.
even a tiny arugula plant!
my thyme is now blooming tiny fragrant flowers that the bees love.


as is my dill.
look at those healthy figs and fig leaves.


basil trying to bust out. peach butt crack.
cilantro my favorite.
perhaps zuchini? I'm not sure. But it will be a nice surprise!
a big big tomato.

baby plum tomatoes. I love photographing these. They are like tiny jade lanterns strewn about.

and my most prized plant. kaffir lime leaves for thai curries and tom yum goong. watch out for those thorns.

Chicken Soup for the Soul

Yesterday I made rotisserie chicken in my Ron Popeil's set it & forget it Ronco Rotisserie. Oh man if you have never tried rotisserie chicken from this amazing contraption then you have no idea what you are missing! It's so simple, the machine, the chicken, but the end product is so so sooooooo good. After the first bite of the crispy golden skin and juicy meat your mind is blown away how delicious it is. Everyone who's had it tells me they have to have a Ronco Rotisserie if only to make chicken (although it makes other delicious meats). I had a whole chicken carcass left over and since the weather has been very rainy I thought it would be perfect to make chicken soup...HOMEMADE! not that chicken soup in a can just add water business! I simmered the bones with some chicken stock (that I always have on hand in plenty because my uncle boils chicken breast for his 4 dogs daily) , apples, carrots, celery, black pepper, bay leaf, scallions, and some herbs I picked from my garden- scallions, flat leaf parsley, dill, and thyme. The broth was so naturally sweet due to all the good things I put in it, beats canned any day! I strained everything out and added some diced carrots, celery, onions, and of course, elbow macaroni and voila!....delicious chicken soup. It would have been awesome if I had some left over chicken meat to add to the soup but it was all picked off with greasy fingers!

Chicken Soup

To make the broth:
1 chicken carcass
2 1/2 quarts chicken stock
2 carrots, chopped into one inch pieces
2 celery stalks, chopped into one inch pieces
1 apple, chopped into one inch pieces
1 sprigs of thyme
5 sprigs of dill
7 sprigs of flat leafed parsley
1 stalk of scallion
half a tablespoon of black peppercorns
2 bay leaves

1. Simmer everything together for 45 min to an hour. Strain everything out.

For the Chicken Soup:
2 carrots, diced half inch cubes
2 stalks celery, diced half inch cubes
half an onion, diced
half box of elbow macaroni
salt & pepper
dill, finely chopped

1. Simmer carrots, celery, and onion in chicken broth.
2. Boil elbow macaroni to al dente.
3. When vegetables are soft add elbow macaroni and simmer for 1 minute.
4. Season with salt and pepper and some finely chopped dill.

Favorite Vietnamese Restaurant: destination Manhattan 3.3 edition

Cong Ly is my favorite vietnamese restaurant in Manhattan. It is located in Chinatown on a small obscure street. The placeis small and a bit cramped but sometimes you have to squeeze to get good food. The spring rolls (cha gio) are out of this world and you must order them right when you sit down because they take a long time. You can't rush goodness like that. Their pho broth is also good. This place is new to me so I haven't tried everything. One thing that they have that I haven't found at other vietnamese restaurants is Banh Beo. Banh Beo is a tiny one to two bite steamed pancake made out of rice flour. When I say pancake I don't mean the type that us westerns associate them as. The size may resemble a blinis but it is nothing like a blinis. It is not cakey or spongey or floury. It is slightly gelatinous in texture, resembling a stiff jello or custard. The taste is a balance of both savory and sweet at the same time. It is topped with dried shrimp, crispy shallots, scallions, and yellow mung beans. At the table you pour on fish dipping sauce (nuoc cham) and chilies marinated in vinegar. Once this is added it is slightly sour and spicy on top of the savory and sweet. It's a whole lot of flavor but the vietnamese do it so well.
Check out this website for some more banh beo explanation, pictures, and recipe.

The owner is a little old man who is so awesome I would go just to hang out with him. He is always happy and welcoming and cracking funny jokes. Too bad the restaurant doesn't have a take away menu or else I would post it up for you folks. But here is a picture of the place. Doesn't that guy leaving look like he is full and happy? He sure does to me!

Cong Ly
124 Hester Street (btwn Bowery & Chrystie St)
New York, NY 10012

Dippin Dots

I had Dippin' Dots for the first time! My flavor of choice was chocolate mint. Ever since I was little I always wanted to try it. It just seemed so cool and mystical unlike broccoli. As I got older I lost that urge since it seems more gimmicky then delicious. But since I'm a big fan of science I had to try it since Dippin' Dots was created by a microbiologist who pioneered the process of cryogenic encapsulation.

While walking around the Woodbury Outlet I passed numerous Dippin' Dot stands and vending machines and I was looking for something refreshing to boost my shopping energy so I figured I would give it a shot. It was pretty interesting. At first scooping the tiny frozen balls into your mouth has a funny mouth feel to it but you get used to that. The ice cream doesn't melt on contact like regular ice cream. I actually had to press it with my tongue against the top of my mouth to get the melting started. The texture is also gummier then conventional ice cream. There must be chemicals added to keep it frozen and in its shape that also lends itself to the gummy texture and slower melting point. I don't think I would have it again but it sure was a "cool" experience!

My Two Little Munchkins

Aren't my two munchkins just too cute! I made these Dora and Diego sugar cookie lollipops for my niece's bday party. The kids loved them! Their mouths were all black from licking the sugar toppers. I have to confess though, I'm a lazy pastry cook. It was a very hectic week for me so I didn't have time to make them from scratch so I opted to buy some store bought ready to bake sugar cookie dough, just slice and bake. I decorated them with royal icing with half closed sleepy eyes. I'm glad they had fun with them. Imagine 20 kids, hopped up on sugar, running around, lips all black from the dye, leaving sugar cookie crumbs all over the floor...precious!

Sweets You Can Accesorize With

I just found this site that sells these really cute pastry themed jewelry. The handmade bracelets are made by RockerJewlz and you can purchase her wearable tasty art on Etsy. She uses handmade beads made by Lezlie Belanger. Go take a look!

Cupcake Bracelet


Yellow Cupcake Earrings

Pink Cupcake Earrings

Chocolate Cupcake Bracelet


Paris Chic Cupcake Earrings

And look at these adorable Tiffany & Co. Cupcake charms. It comes in silver and gold and would look so cute on their charm bracelet!


Pictures are all taken from Etsy and Tiffany & Co.

Ultimate Chocolate Chip Cookie

There is an interesting article on chocolate chip cookies in The New York Times today with a recipe!

Perfection? Hint: It's Warm and Has a Secret

I love chocolate chip cookies. Who doesn't? But not every chocolate chip cookie is created equal. Chocolate chip cookies can be done badly! My taste has exceeded the likes of Chips Ahoy and Entenmanns. But once in a while I can take a nibble for nostalgia sake. My favorite chocolate chip cookie is from Bouchon bakery, along with their nutter butter and oatmeal. At my old job I used to get to eat all the Bouchon cookies that didn't bake up perfectly (don't feel bad imperfect chocolate chip cookies, you are still perfect to me). I like how this article goes in depth about how doing something so simple as resting the dough in the refrigerator for over 24 hours allows the egg to hydrate the dough and melt all the flavors together thus resulting in a better consistency and texture, nicer look, and richer flavor. Go science! I also love some fleur de sel with my chocolate. I feel like salt opens up the taste buds and gives chocolate some dimension and complexity. The article is so right about the perfect cookie having the right balance of crunchy outside and soft chewy inside and all the wonderful in betweens. I can't wait to try the recipe that follows the article. I'm curious to see if the bread flour will give the cookie a chewier tooth feel then regular AP. Don't even bother making this recipe with cheap chocolate. I usually use 64% couveture disks in my cookies and it makes a big difference. Jacques Torres is right about how it melts beautifully. I will never use nestle chocolate chips or the likes again. I hate biting into a chocolate chip cookie and having to chew the chocolate chips rather then have it melt in my mouth. I'm going to try this recipe this weekend. The only downfall about this recipe is that it only makes 6 cookies and that I have to wait over 24 hours before I can eat 'em! I'm going to have to quadruple it. I don't think my little kitchenaid can hold it all. Does anyone want to buy me a hobart? I will bake you cookies for a life time! Maybe I'll make it at work tomorrow. We'll see if the electricity holds up! Oops wait I just realized the recipe says 1 1/2 dozen Yay more for me!


Chocolate Chip Cookies
adapted from Jacques Torres
published in The New York Times July 9, 2008

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

*Update: I made these cookies at work and I wasn't impressed with them. I thought the dough was a little salty and acidic. Maybe I scaled something out wrong? I even chopped up a bar of Valhrona into it. Has anyone else tried this cookie?

Blackout

Our electricity went out twice today during production. The first time it was out for an hour. I had to make almond croissants by the light of the flood lights. This is not good. Hopefully this won't be an ongoing occurance. Things are very touch and go in the kitchen right now.

Luxury

So last night I scarf down my dinner put my black work pants in the dryer and brush my teeth and get into bed by 9pm ( I get up at 4:30am for work). Right before I turn off my lights I go to turn my cell phone on silent when I get a message saying the restaurant is closed because we have no electricity! Sweet! I get an extra day off! I didn't know what to do with myself last night since in my head it was already a sunday night to me. I ended up going to bed at 10:30pm. Lame, I know! This morning I woke up and made myself breakfast. I patriotic breakfast to celebrate the 4th. I forget how much of a luxury sitting down and taking my time to eat something yummy is. Usually I'm just shoving a sandwich down my throat while I'm busy working or shoveling food into my mouth in a hurry so I can go to bed and get some decent sleep before I have to wake up in the crack of dawn.

So now I'm sitting here eating my oatmeal and I'm wondering if the loss of electricity means our refrigerators and freezers are down. That would be disaster. That means everything needs to be thrown out and we have to start making everything from scratch. That's a lot of dollars down the drain. I'll just have to wait until tomorrow and see what's going on.

Sweaty, Tired, and Cranky

I haven't posted in a long time. Work has been very crazy, hectic, and frustrating. I'm tired and cranky. We had a catering event for 60 people that the owner knew about for well over a month. The event was on Tuesday but we weren't given a menu until Wednesday, 6 days before the event. Actually it is more like 4 days because we are closed on Mondays and Sundays we do not do any production, we just get out all the stuff for the display case to be purchased. 4 days before the event a catering company was not even booked yet to rent serving ware and stuff like that, supplies or food was not ordered, and we had no recipes. Keep in mind we are a pastry kitchen too. We put out tarts, cakes, and baked goods. We are not prepared to do savory items. The event called for 16 different canapes and 3 different types of pastries. So finally on Thursday after work recipes were given to us to try. This is fucking crazy because there is no time to be testing shit out. 2 days is not enough time to be testing, tweaking, and producing 16 canapes for 60 people. Definitely not when you have your own daily production to do. Especially when you don't have the ingredients to make them because they haven't been ordered. We didn't even know if the recipes are going to work or if they even tasted good. At that point we didn't have time for trial and error and tweaking. We should have been all prepped already. And you would think that the owner would simplify but nope she wanted everything beyond simple. I'm a big fan of fancy but when you are doing something so last minute and you are unprepared and running out of time it might be a good idea to go with something you've done several times and you know it can be done and will taste good. *Saturday night I get a messsage about freezing some compote (I made in case one of the canapes didn't work out and we needed an emergency back up) then something about layering some cheese somehow and some kind of strawberry tuile! Sunday we don't do production, Monday we are closed, Tuesday is the event. There is no time to be freezing something and drying something out to make a tuile! Crazy* Ok so back to Wednesday night, I was smart enough to go online and do some research and I came up with some of my own recipes to try on Thursday. I figured it was better then waiting for her to give us the recipes because I know when shit hits the fan all fingers will be pointing at us, not her. The recipe she gave us for for corn blinis came out like shit. They were dry, eggy, and hard as a rock. Mine came out much better so we tried it with cornmeal and without and told her one was her recipe and the other was mine. She, of course, doesn't even try the one we said was mine and said she liked hers. If she only knew that they were both mine and her recipe sucked. She didn't even prepare the cook for the things he had to do for the event. He was slammed on Tuesday with this huge to-do list. By Tuesday we had done everything that was asked of us. Our prep work was all done and we were ahead of schedule but I knew that shit would hit the fan because she didn't the food that she was in charge of. She was supposed to go in on Monday to prepare some of the savory foods. What time do you think she went in? 8:30pm on Monday night when the party is on Tuesday. It was ridiculous. Tuesday was a crazy day at work. I went in at 4am. Things that should have been already prepared were being made on the fly. We didn't have glasses for the panna cotta until 6:30pm and the party started at 6pm so pretty much it was made a la minute. Have you ever heard of panna cotta being made a la minute? Ridiculous right!? Meat balls were being rolled at 7:30pm in our kitchen and one of the girls who was waitressing the event had to drive back and pick them up and then cook them on site. Really really ridiculous and it didn't have to be like that. Catering a party requires planning and prep work.

So all of last week we were prepping for that event and getting our usual stuff done. I worked 11 to 11 1/2 hours a day which isn't awful but I had a lot of things to take care of after work. I had a present to shop for, made Dora the Explorer cookie lollipops for my two year old niece's bday, an appt in the city that I was almost late for so I had to go straight after work sweaty and dirty in my batter and flour stained work pants, a birthday dinner party the next day, some personal things that I needed to take care of, and two days of the fancy food show which was awesome. I was running around like a madwoman. Going into work sucked today. It's like waking up after a storm and seeing the disaster it has caused. You just have to take a deep breathe and start the clean up. Our kitchen was a mess this morning and we were depleted of a lot of our mise en place which needed to be made today. I'm sweaty, cranky, and tired. This is the first chance I'm getting to sit down and check my email and post something. I'm glad its over and hopefully this week will be a bit calmer.