Home Eat Home

The past two weeks have probably been the most hectic and the most exciting weeks of my life. Upon FINALLY receiving a job offer two weeks ago from tomorrow, my life has been running in overdrive. In anticipation of finding an apartment, I first I went home to Massachusetts to pack up all my things here. After a few days, my mom and I returned to New York to meet with a broker. Two of my friends also used this broker in their apartment search and highly recommended him. We managed to see 6 apartments in just a few hours, and 45 minutes later I had an apartment--signed, sealed, and delivered! Based on some horror stories I've heard, I was expecting absolute mayhem, but this was one of the quickest, smoothest processes I've ever dealt with. (Housing at BC was 1 million times worse than this!) So for anyone reading this who is also looking for an apartment in Manhattan, I also HIGHLY recommend this broker. He truly was a miracle worker. (If you want his contact info, just let me know and I'll send it to you).

I'm sure that the only people reading this blog are friends and family, but for safety reasons, I will only say that my new apartment is in Chelsea. I could not be more thrilled by the location. There's a gym and a grocery store 1 block away, and the subway I take to work is literally on my corner. On top of that, Bed Bath & Beyond, The Container Store, Sleepy's, and Best Buy are all within a 2 block radius. This has made my moving-in process sooo much easier. In 3 days I managed to go to Bed Bath & Beyond 3 separate times, and I STILL have things I need to get. Who knew that one person and one tiny apartment would require so much STUFF?! I'm also a compulsive list-maker, so every day I keep adding on little things to buy.

Shopping for a new apartment has been fun, but I cannot wait until everything is all settled. Not only do I want a cozy place to live, but hauling Bed Bath & Beyond shopping bags up 4 flights of stairs (yes, there is no elevator in my building) is NO fun. I really have no idea how my dad and I managed to move all of my stuff up 4 flights of stairs, but I am glad the heavy lifting is over. I'm not sure what I'll do when I have to move out...my dad already said he was not doing that again.

Sweat and chaos aside, the best part of moving into this new place? Having an amazing neighborhood to explore and EAT through! Just a few doors down is Westville. This place was hoppin' with people for Sunday brunch. They pride themselves on using the freshest, local ingredients and serving them up in not-so-healthy ways. The menu changes daily, but the fried plantains with cotija cheese and the seafood potpie specials sound especially delicious.

The other place that I'm dying to go to, along with the rest of Manhattan, is Eataly. Eataly is based on the mega-markets you find all over Europe, and this one specializes in Italian food (obviously). I walked by on Saturday afternoon and had to go in to see what all the fuss is about. The place was absolutely mobbed--lines everywhere, people pushing left and right. But once I caught sight at some of the food, I understood why. There is a separate counter for every type of Italian food you can dream off--cheese, fresh pasta, bread, seafood, meats. A food lover's paradise. Tables are set up all around where people can stand and sample whatever they buy. There are also a few sit down restaurants within the whole complex. It was far too crowded for me to wait in line and try something, so it's a good thing that I live so close--I can walk back anytime to buy some fresh pasta or some gelato :)

I may not have a couch, or a rug, or a trash can in my apartment yet, but at least I have Chelsea. With good food around, that's all I need to feel right at home.

Comfort Me With Apples

I stole the title of this blog post from Ruth Reichl's food memoir Comfort Me With Apples. This book is the first "food novel" I ever read.

Two years ago, my mom and I waited in line for almost 2 hours at an Ina Garten book signing. To make the wait more interesting, the woman in front of us was a huge foodie and insisted that I read Reichl's works: Comfort Me with Apples and Tender at the Bone. Sure enough, two months later I received both books from Santa on Christmas morning. I zipped through these books in a matter of days. I just couldn't put them down. Reading Reichl's memoirs was like eating a massive piece of chocolate cake: you know should stop, but it's just too good to put it down.

I also think it was about this time that I started to consider food writing as a possible career. I was enthralled by the way Reichl transformed food into some sort of higher being. She doesn't just describe food and its taste, smell, and texture; she develops entire stories and themes around food. I loved the idea that I could take something as universal and biological as food and turn it into my own, unique story. And so began my journey to becoming a food writer...

I still have a long way to go, and who knows how/if/when I will ever get there; but maybe this blog will be a chapter in my own food memoir down the road...

In the meantime, I've been in the mood for some New England-y comforting, fall foods during my visit at home this weekend. Keeping theme with Reichl's book and the bountiful apple orchards in New England, I decided to incorporate apples into a savory dinner. I found a great recipe from FoodNetwork.com that was not only simple and delicious, but also a big hit with my picky family back home: Chicken with Apples, Red Onion and Cider.

After seasoning the chicken and dredging it in flour, I sautéed the chicken breasts until they had a nice brown crust on the outside. I removed the chicken from the pan and placed them on a baking sheet lined with a rack to finish cooking in the oven. In the same pan, I added the apples (I used Macoun, which are similar to McIntosh), red onion, and apple cider vinegar. After the mixture became a little syrupy, I added the chicken broth to thicken it. This cooked for about 10 minutes until it was nice and thick. I added the chicken back to the pan to continue cooking and also to absorb the flavors of the sauce. Off the heat, I seasoned it with some more salt and pepper, and stirred in 2 tablespoons of butter to give it a little more richness and luxuriousness.

On the side, I made one of my favorite fall vegetables: roasted butternut squash. For Thanksgiving last year, I made a vegetable side dish that had a little bit of maple syrup, and it made such a difference. The maple syrup added the slightest bit of sweetness, but also created a nice, brown crust from the caramelization of the sugars. So tonight, rather than just roasting the squash with olive oil, salt and pepper as always, I drizzled some maple syrup and a sprinkling of cinnamon and nutmeg. The squash comes out a beautiful golden color with a few brown spots, where the maple syrup just begins to burn. A sophisticated, gourmet twist on a beloved fall vegetable.

It's nights like these, making comforting, homey foods and eating with my family, that will inspire me to write my own food memoir some day.

Brunch Bunch

One of my most favorite things about New York City is Sunday brunch. Sure, you can get brunch anywhere in the country, but no where is it quite the same as in New York. New York City brunches are an institution: people wait hours for a table at hot spots (yes, hours. I have spent several hours of my life waiting for a table at brunch), which thrive with people hoping to cure their hangover with massive amounts of food and more alcohol. I also love that brunch menus in New York City are available until 5 or 6 pm at most places. Not that I would go out for brunch this late, but for night owls who party until 5 am, it only makes sense to stroll in at 5 pm on a Sunday.

Last summer in New York, my friend Elana and I made a weekend ritual of trying several brunch spots. Some of my favorites: Clinton Street Baking Company (the BEST pancakes I have EVER had), Sarabeth's (an institution in its own right), and Norma's (brunch for the classier set). We literally waited up to two hours for a table at some of these places. By the time we got a table, we were so hungry that our stomachs felt like they were going to eat themselves, and we quickly felt a warm buzz from drinking our mimosas on such empty tummies. But the painful wait and starvation was always worth it in the end. We stuffed our faces until we were ready to crawl back into bed and sleep through our wonderful food comas.

Now that we are both back in New York, it was about time that we resumed this beloved tradition. This past Sunday, we brunched at the hoppin' Buttermilk Channel in Brooklyn. The buzz about Buttermilk Channel started last summer and its popularity has only grown since. Dana Cowin, the editor of Food & Wine magazine, just listed Buttermilk Channel as one of her recent food expeditions in the September issue. Needless to say, it was an easy decision when searching on our brunch premiere for the season.

One would hope that the buttermilk pancakes at a restaurant with the word "buttermilk" in its name would be spectacular. The pancakes here were so delicious that you will be surprised to learn that the restaurant actually gets its name not from the beloved breakfast dish, but from the nearby tidal strait separating Governor's Island and Brooklyn. Dairy farmers used to cross this strait to sell their milk in Manhattan, hence the Buttermilk Channel, which the restaurant is named after. Body of water or not, Buttermilk Channel--the restaurant--is all about the buttermilk pancakes. These pancakes will leave you swearing off Bisquick for good. So light and fluffy, without being too cakey, Buttermilk's homemade pancakes are better than any pancake that comes out of a box. And the best part? The short stack is only $5, which includes a mimosa, bellini, or sparkling wine. (Although I must admit, Clinton Street Baking Co. still has the best pancakes I've ever tasted).

But Buttermilk Channel doesn't stop at just buttermilk pancakes. Oh no, buttermilk is a star ingredient in other popular dishes, such as buttermilk fried chicken with cheddar waffles and buttermilk biscuits. Fried chicken doesn't sound too appetizing to me for brunch, but the buttermilk biscuits were unbelievable. So insanely buttery and flaky, I would have been satisfied with eating just a basket of these.

Who am I kidding...me, only eating biscuits for a meal? Get real. It wouldn't be brunch without a little protein too...so Elana and I also shared the scrambled eggs with spinach, mushrooms and goat cheese. Like the pancakes, the eggs were perfectly light and fluffy. We both agreed that the goat cheese added a nice tang and elegance, without being too overpowering or heavy. The eggs also came with hash browns, which were more like a thick potato latke. Crispy and moist!

In the end we were extremely satisfied. The food was delicious, the service was friendly, it was a beautiful, warm day outside in New York, and the bill only came to $15!! I'm not sure what I was more thankful for: that the meal was so surprisingly cheap, or the whole concept of New York City brunch itself.

La Cucina Italiana

This weekend I received a long overdue and much-anticipated birthday present. For my birthday in May, my boyfriend Keenan gave me a gift certificate for a cooking class for two at Rustico Cooking in New York City. It took us forever to actually schedule the class. I was still living in Massachusetts this summer; and when I found a date that we were both available, the class was already filled! Almost six months later, and we finally made it to Rustico's "Essentials of Italian Cooking".

Set in Midtown on West 39th St, Rustico occupies two floors. The kitchen is beautiful, clean and spacious--plenty of surface area, stovetops, and ovens. A little video camera is set above the stove so that everyone in the class can observe from a large flat screen TV. (Watching myself on the TV as I stirred the béchamel, I felt like I had my own Food Network show!)

The dining area features long wooden tables surrounded by large, colorful paintings. It was such a gorgeous space that I felt excited as soon as we arrived. There were about 15 people in the class. People timidly chatted and kept to themselves as we snacked on salami and a quesadilla-type appetizer. Rustico Cooking was launched in 2002 by Micol Negrin, a native Italian and author of two cookbooks: Rustico: Regional Italian Cooking and The Italian Grill. Micol's bold, Italian spirit set us at ease and encouraged to dive into the kitchen.

Micol explained that the first thing you do when cooking is look at the big picture: What am I making that requires the most time and preparation and then work from there. So we added the chicken for the Chicken Caccitore, which had already been marinating for two days, to the oven.

Next, we needed to get the fennel in the oven to roast. But first, Micol instructed us to blanch the fennel, which helps it to become more tender than just popping it straight in the oven. After blanching the fennel, we just sprinkled it with some olive oil, salt, pepper, and Parmigiano Reggiano cheese and left it in a 425 degree oven for about 45 minutes. This same method can be used for roasting all sorts of veggies: parsnips, cauliflower, potatoes. Such an easy way to cook vegetables that delivers so much flavor.

The sauce for the chicken was also very simple. We sautéed onion, garlic, and some red pepper flakes in oil. Then added capers, chopped tomatoes, and anchovies. Anchovies are one of the few foods that I actually hate, so I was a little nervous about this. However, we only added about 4 anchovy fillets to a sauce that would feed 15 people. In this dish, the anchovies aren't meant to be a main feature; they just flavor and add depth to the sauce.

While the sauce simmered and the flavors meshed together, we started making our own pasta dough. Having never made fresh pasta before, this was the part I was most looking forward to. Micol showed us a very interesting technique for making the dough: form a ring with flour on your work surface. In the middle of the ring, add your eggs. Beat the eggs with your fingers, and slowly incorporate the flour. Once everything comes together, the dough will look messy and sticky. This is okay, Micol assured us. You want to work with and knead the pasta dough; it is not delicate like bread or pastry. Using the heel of your hand, you knead the dough in a circular motion until it reaches a smooth consistency.

We cut the dough into even pieces and divided into teams of four. Each team got a piece of dough and we took turns running the dough through the pasta machine. We first started on level 1 (the thickest level) and ran the dough through 3 times. Then we progressively turned the dial to a thinner setting and ran the dough through until we had a loooong, thin piece of dough. It was amazing to watch it go from a round ball to such a long, smooth strip.

Because we were making cannelloni, we cut the dough into even squares. After boiling the pasta squares for only two minutes, we added the filling (ricotta, mozzarella, egg, prosciutto) and rolled them up. We then lined all of the individual cannelloni in a large pan and covered them in the béchamel sauce we made earlier. These baked in 300 degree oven for 30 minutes.

It wouldn't be an Italian meal without something a little sweet. For dessert, we made orange-scented chocolate-hazelnut biscotti. However, these weren't you're traditional biscotti; these were actually mono-cotti. Biscotti translates to "twice baked". That is because you first make the cookie dough, shape it into a log, bake it, cut it into pieces and bake it again. This is why biscotti have that crispy, crunchy texture. We eliminated the second baking step in our procedure; hence, mono-cotti: once baked. This created a much chewier, fudgier texture to our cookies (and much preferred to the dryness of some biscotti).

After about two hours in the kitchen, it was finally time to eat!

The dining table was set beautifully with an assortment of wines. Micol's handy assistants did all the plating and serving of the food, so that was a nice break after working so hard in the kitchen. I don't know if it was the food, the wine, or just the fact that we had all been cooking together for the past 2 hours, but everyone was much more open and talkative than at the start of the class. It's amazing what a little food and booze can do to social settings...

The Chicken Cacciatore was great. The chicken had so much flavor from marinating for so long, and was super tender from cooking in the sauce. The sauce also had great flavor (thanks to those

anchovies!). The fennel was also delicious. I'm not

a big fan of raw fennel, but I love it

cooked. Roasting the fennel really softened its pungent flavor, and gave it a nice crispy bite on the ends. But the cannelloni were definitely my favorite part of the meal. There's just something about baked pasta with cheese, that you can never go wrong. It was amazing how much you could tell the difference with the fresh pasta--the cannelloni literally melted in your melt. Unbelievable!

And of course, dessert... I was definitely a fan of the mono-cotti. They were more similar to a chewy cookie, or even a brownie. I'm somewhat of a chocolate purist, so I don't love fruit flavors mixed in, but the orange did add a fresh note. The biscotti were very easy to make, so next time I would probably omit the orange zest and orange liquer, and add some coffee grounds or coffee liquer instead. :)

Overall, everything was delicious, and tasted even better because we made it all. Perhaps even more entertaining than cooking and eating was seeing Keenan in an apron (he's had to call me before to ask how to cook pasta...sorry for ratting you out, Keenan!) It may be a few months late, but this was a birthday present I will never forget.

Click here for a list of Rustico's unique and authentic Italian recipes!

Fooding and Schmoozing

Once again, I'm able to reep the benefits of my sweet internship at Behind the Burner. Last night I was sent to the Second Anniversary party at Via Dei Mille in Soho. Funky pop art paintings contrast with the dim lighting and the sexy bar to create a trendy, yet relaxed atmosphere. Even the crowd seemed to match this vibe: lots of beautiful, tall people (Elana and I were probably the shortest people there), with a low maintenance, but put together style. I think we both felt a little out of place, not knowing anyone else and probably being the youngest people there, but a few glasses of prosecco and bellinis helped ease us into the crowd.

Once the waiters started to come around with hors d'oeuvres, we felt much more at ease. Appetizers ranged from Italian classics, such as bruschetta, to modern surprises, such as a caprese salad in a shot glass--a tomato gel-like mousse topped with mozzarella and pesto. A big hit were the risotto balls: risotto with mozzarella cheese and peas, shaped into little balls and fried. Yum. Elana and I were both fans of these teeny-tiny poppyseed rolls, filled with smoked salmon and goat cheese with fresh dill. It was like a mini bagel with lox--not necessarily Italian, but very cute and fun to pop in your mouth.

As guests of the party, we were able to order whatever we wanted off the dinner menu. Elana had squid ink pasta with calamari. I had lasagna with butternut squash and lamb ragout. If you can believe it, I used to hate lasagna when I was a kid. My Ga-ga makes it every year on Christmas Eve. I used to get weirded out by the texture of ricotta cheese and refused to try it. Maybe it was my maturing palette or my ever-growing love of food, but one day I finally tried lasagna and it was like a revelation. I couldn't believe I'd been missing out on such yummy goodness for all these years! Baked layers of pasta, cheese, and tomato sauce...how could you possibly go wrong? Needless to say, I am now an official lasagna lover, and the lasagna at Via Dei Mille was some of the best I have ever tasted (sorry Ga-ga!). The pasta was so tender, and the lamb ragout had such a great meaty flavor, but was still so light and velvety. The butternut squash added an elegant, seasonal twist to this simple comfort food. Regardless of its massive portion, I finished every last bite.

To top off this great meal, Elana and I shared Nutella crepes and Molten Chocolate Lava Cake. We both laughed in delight as we shoveled bites into our mouths. The crepes were especially delicious, and brought us back to memories of eating nutella-banana crepes in Reims, France this summer. Ahh, c'est la vie...

Our night at Via Dei Mille was such a great "New York" experience--important and trendy looking people wining, dining and schmoozing. Maybe one day when I make it as a successful food writer I'll be part of that schmoozin' crowd. But for now, I'm happy to pretend and at the very least, get a free meal...especially when that free meal turns out be great.

Not in Kansas Anymore: Dinner at Fatty 'Cue

Me in Brooklyn is like Dorothy in the Land of Oz: completely lost and clueless in a foreign land. Navigating Manhattan is a piece of cake, but put me anywhere outside of the grid and I am completely helpless. Last night, my cousin and I were to meet at Fatty 'Cue in Williamsburg for dinner. After getting off the L on Bedford Ave., I walked to 91 N. 6th Street, where I realized the restaurant was on S. 6th Street. So I walked for about 5 minutes in what I thought was the right direction, until I noticed the streets ascended from S. 8th to S. 9th, etc. Again, I turned around and finally headed in the right direction. Driven by my insatiable appetite (and Google Maps on my phone), I arrived at Fatty 'Cue at 8:30 (30 minutes after we planned to meet). But I wasn't the only Dorothy in Oz; my cousin also got lost on her way to the place!

We both revived our spirits and tired feet with one of Fatty 'Cue's signature cocktails. I had The 'Cue: rum, smoked pineapple, citrus, Tabasco and Pernod. Sppiiiccy!! But definitely a fun and different drink. Alyssa, my cousin, had the South 6th: gin, cucumber, Thai basil, ginger ale and lemon. Much more refreshing and cooling than mine.

The place itself definitely fit in with the hipster vibe of Williamsburg. Menus on mini clipboards. Dark lighting. Waiters in plaid flannel and thick-rimmed glasses. Sitting there in my Banana Republic outfit and pearls I realized, I was not in Kansas anymore.

As much as our physical journey to Fatty 'Cue was a trip to unknown lands, so was the food. Offering a menu of American BBQ food with Southeast Asian flavors, the food is definitely funky, new, and like nothing you've ever tasted.

Our waiter informed us that the best way to order was to get several plates to share. So we started with the Smoked Eggplant Nam Prik: an eggplant dip that came with scallions, bok choy, pork rinds, and green mango to dip. The dip itself had a great smokey flavor. The pork rinds were extremely salty, but good with the eggplant.

Next came the cucumbers with smoked chili, brown rice vinegar and toasted sesame seeds. The cucumbers were a nice break from the bold flavors of our other dishes, but did seem a little plain in comparison. Our bowl of noodles in a meat broth with chili and scallions was excellent. The noodles had a great, springy texture, and a meaty, smokey flavor from the meat juices.

The star of the meal, and both our favorite dish, was the beef brisket with aioli, chili jam and steamed bao (steamed buns). The bao were like little, fluffy pillows. The brisket was very tender and especially tasty sandwiched in the bao with aioli.

Our dessert was much more traditional and familiar: s'mores pie. A graham cracker crust with fudgy chocolate and toasted marshmallow. Yummmyyy! Not sure that s'mores pie fits in with the whole Southeast Asian flavor theme, but when it comes to dessert, good ol' American pie is fine with me!

Dinner at Fatty 'Cue was an adventure not only out of the Manhattan bubble, but also a culinary excursion to uncharted territory. The hipster vibe and funky menu may be intimidating at first, but Fatty 'Cue serves up some great food that won't leave you wishing "There's no place like home".

Note: The only picture I took was of my drink for 2 reasons:

1. It was too dark to take a good picture on my phone.

2. I feared the hipsters would have chastised me for taking pictures in the middle of their sacred grounds.

A Weekend Eatinerary

This weekend was the perfect New York City weekend. Sure the weather was beautiful and it was a long holiday weekend; but what made this weekend so spectacular was the immense array of food I consumed and experienced.

The weekend began at 71 Irving Place Coffee & Tea Bar. This quintessential coffee shop serves up much more than just coffee. Bagels, salads, paninis, breakfast pastries and a tempting spread of cookies and brownies. For lunch I had The Smokey Panini--smoked turkey breast, roasted red peppers, and mozzarella cheese grilled between two pieces of crusty bread. I hope to return and try one of the brownies or another sandwich, but right next door is Friend of a Farmer: a hopping brunch spot, set in cozy, country fare. Maybe after I try brunch here, I can stop in for a brownie after at 71 Irving Place.

After some strolling and shopping on 5th Ave, it was time for a late afternoon snack at the new Baked by Melissa shop in Union Square. The original Baked by Melissa is literally a window in the side of a building on Spring St., where you order their famous mini cupcakes. These cupcakes really are bite size; I could pop them in my mouth like popcorn. But do not be deceived by their small size. Good things really do come in small packages. Baked by Melissa's mini cupcakes pack great flavor and texture in that 1-inch diameter. The small size also makes them perfect for sampling lots of different flavors. This time it was mint chocolate chip, s'mores, and cinnamon. Of course I loved them all, but the s'mores were my favorite :)

After seeing The Social Network, which I thoroughly enjoyed and highly recommend, it was time for dinner. We hoped to get pizza at Motorino's in the East Village. Motorino's has received a lot of hype recently--a couple friends have raved about it, and Rachael Ray claimed it is her favorite pizza on the Food Network's Best Thing I Ever Ate. Unfortunately, the wait was 40 minutes, and it was already 10 o'clock at night, so we decided to head to S'MAC right next door. S'MAC relies on a creative concept and no fail food: mac and cheese. The menu has several interesting variations on the traditional mac and cheese, or allows you to create your own combination with various mix-ins and cheeses. Tonight we tried the Napoletana (mozzarella, fresh basil, roasted garlic and tomatoes) and La Mancha (Manchego cheese, fresh fennel and onions). Both were sinfully gooey inside and crusty on top, but the Manchego cheese in La Mancha left me scrapping the pan for more.

The only thing that could possibly follow something as delicious as mac and cheese is something equally indulgent in sweetness: frozen yogurt at 16 Handles. This place has a constant flow of customers who proceed in a line to create their own dessert creation from a selection of 16 frozen yogurt flavors and an entire toppings bar. I'm usually a fan of real ice cream or gelato, but this frozen yogurt has great flavor and is so creamy. The Cookies 'n Cream and Peanut butter flavors are my favorite.

Could it be possible to top Saturday's eating frenzy? Oh yes, it is! The day started with a much anticipated cooking demonstration with Duff Goldman and the entire cast of Ace of Cakes at the NYC Wine and Food Festival. The event was filled with laughs, as Duff and his gang poked fun and raced to finish their famed Burger-Hotdog-French Fry cake. Bobby Flay even did a quick drop-by! As two foodies, my friend and I left quite starstruck.

Seeing all that cake built up both our appetites, so we headed to Angelica Kitchen--an all-vegan restaurant. I could never be a vegan. Ice cream, cheese, and chocolate are way too important to my survival. But Angelica Kitchen was a refreshing and healthy break from Saturday's indulgences. My favorite was Sunday's Salad: kidney beans, butternut squash, cauliflower and carrots in a Dijon mustard vinaigrette. This salad was so full of flavor that I almost forgot I was eating a vegan meal.

To continue with the vegan trend and in the spirit of trying something new, we capped off our weekend eatinerary with cupcakes at Tu-Lu's Gluten-Free Bakery. The cake was noticeably more doughy and less cakey than real cupcakes, but the vanilla frosting was still sweet and delicious. Tu-Lu's is a delicious option for those gluten-free, vegan folk out there, but I think I'll stick to my real cupcakes for now...

So if you have ever wondered how the food-obsessed spend their weekends, this is it. At the end of the weekend, I am full, happy, and thinking maybe I should go on a diet...until next weekend, of course.

A Passion for Pumpkin

Has anyone else noticed the recent pumpkin craze in America? Granted it is now officially fall, but I have never seen so many different pumpkin flavored things. It seems like every cafe, bakery and coffee shop now has pumpkin spice lattés, pumpkin muffins, pumpkin soup, pumpkin cupcakes, the list goes on. Not that I'm complaining. I have always been a fan of pumpkin in my food, and I'm happy that the rest of America seems to be catching on too.

Earlier this week, I found a link to several pumpkin recipes from Saveur magazine. These aren't your typical pumpkin pie recipes. The pumpkin pancakes and pumpkin couscous look particularly yummy and interesting. This article inspired me to cook with pumpkin in an unexpected way. After some online research, I found a couple different recipes for pumpkin pasta and decided to incorporate ingredients from a few to create my own recipe. And so I came up with...Spicy Pumpkin Sausage Pasta.

It was very easy to make, but had quite a complex flavor profile, with a mix of sweet and spicy. My Spicy Pumpkin Sausage Pasta was the perfect comforting, hearty Friday night meal.

(Note: this recipe only makes about 2 servings)

2 tsp. olive oil

2 links chicken sausage, cut into chunks

1 garlic clove, minced

1 shallot, minced

1/2 cup pumpkin purée

1/2 chicken stock

2 tbsp. milk

7-10 dashes hot sauces (depending on how spicy you like it)

cinnamon

nutmeg

salt

pepper

1/3 cup grated Parmigiano-Reggiano cheese

1 tbsp. fresh chopped sage

2/3 cup whole wheat penne

1. Bring pot of water to a boil. Add pasta. Cook 7-8 minutes, until al dente. Drain the pasta, reserving some of the pasta water.

2. Meanwhile, heat olive oil in sauté pan over medium heat. Add sausage, stir around to brown on all sides. Remove sausage with slotted spoon and place on a plate with paper towels.

3. Add the shallot and garlic to the pan. Cook a few minutes until fragrant.

4. Add the chicken stock and pumpkin purée. Stir in milk.

5. Add a couple dashes of hot sauce at a time, until you've reached desired level of spiciness. Season with a dash of cinnamon, nutmeg, salt and pepper.

6. Add the sausage back into the pan. Allow to cook for a few minutes to heat through and absorb flavors.

7. Pour the cooked pasta, Parmigiano-Reggiano cheese, and sage to the sauce mixture. Stir to combine, and add reserved pasta water as needed to thin out the sauce.

8. Garnish with more cheese and sage. Enjoy!

Open Mind, Open Palate

Unless I’m going to see a Broadway show, I try to avoid Times Square and the theatre district like the plague. Too many people, too much commercialism, and a bevy of chain restaurants. Boo! So when Behind the Burner asked me to do a media meal at Café Un Deux Trois on West 44^th, I was little nervous. Not only would I have to head into my least favorite part of the city, but also face the possibility of eating tasteless, ill-prepared food that is often served at pre-theatre dinner restaurants. But for an unemployed food lover, a free meal is a free meal; and any meal is another food experience to be had, whether good or bad. Luckily, my dinner at Café Un Deux Trois qualified under the "good" food experience bracket, and even put my theater district restaurant prejudice to shame.

The restaurant itself is a quiet, romantic spot--a nice relief from the hustle and bustle right outside. Dark wood floors and walls, old school chandeliers, and colorful stained glass behind the bar created a sexy French vibe à la 1920s. I felt like I should be smoking one of those long cigarettes while having some intellectual conversation en français.

The service was magnifique: attentive and friendly, without being overbearing. However, the service was the one thing that did not ring true to French cuisine and restaurant culture. As two Americans dining in France (Paris especially) we would have been rushed out as quickly as possible, or simply ignored.

Despite this French arrogance, I've always been drawn to French culture. The French really do possess a certain "je ne sais quoi". Café Un Deux Trois possessed all the "je ne sais quoi" of the French without their signature vanity.

What most defined that undefinable French quality at Café Un Deux Trois was the food. To start, I had the Salade de Cresson: a watercress salad with hearts of palm, apples, and walnuts. Apples and walnuts are a classic combination in salads, but the watercress and hearts of palm added an unexpected and elegant twist. Keenan, my guest, had the beef carpaccio for the 1st course. I did not try it, but he said it was quite good. (Keenan can be quite particular about his food, so I trust his judgment).

For my entrée I had one of the specials, Tilapia Provençal: tilapia sautéed with olives, capers, grape tomatoes and garlic. The olives, capers, and grape tomatoes gave it those traditional Mediterranean, Provençal flavors. The tilapia had a nice crust, but was still moist and flaky.

Keenan had the Boeuf Bourguignon --a signature dish of the French: stewed beef tips in a red wine sauce with mushrooms and potatoes. This dish I did try, and it left me wishing I had

ordered the same. The beef was so tender, and the sauce was so thick and flavorful. A perfect hearty meal for a rainy, chilly night.

Of course, you cannot have a real French meal without dessert. Keenan and I split profiteroles--another traditional French dessert, and a longtime personal favorite. Vanilla ice cream

sandwiched between three perfectly flaky pastry rounds, topped with rich Belgian chocolate sauce and toasted almonds. I am convinced that you could put chocolate sauce on just about anything and it would taste good, but this really was la pièce de résistance! Keenan doesn't have half the

sweet tooth I do, but we both fought for the last bite.

Keenan and I left quite full, satisfied, and pleasantly surprised. Who knew authentic, classy French cuisine could exist in the touristy theatre district? Last night's exceptional dinner at Café Un Deux Trois showed me that holding restaurant prejudices can lead one to miss out on a great place. You never know what culinary gem you'll find in the midst of New York; so always keep an open, unassuming mind. Now if only the French could learn to do the same...

Kid's Menu

After spending the past 4 days in Disney World, I was ready for some grown-up food. Disney's parks and its food really are a kid's dream come true: chicken fingers, french fries, Mickey Mouse shaped waffles. Don't get me wrong, it was great to play and eat like a kid again. But by the end of the 4 days I was really starting to crave some real, sophisticated (and healthy) food.

[I don't mean to bash on Disney's food. There are definitely some culinary delights here if you seek them out. Two notable meals I had were duck pot stickers at the Kona Café at Disney's Polynesian Resort, and seared ahi tuna at the Grand Floridian Cafe at Disney's Grand Floridian. Both were quite delicious and served a much needed break from my breakfasts of french toast and lunches of fast food sandwiches.]

So after leafing through the new issue of Bon Appétit upon my return home, I was very excited to try the new recipe for Swordish with Olive, Pine Nut, and Parsley Relish for dinner tonight. Unfortunately, there wasn't any fresh swordfish at the charming DeCicco's Market in Ardsley, NY, but the halibut steaks looked super fresh--pure white in color and completely odorless. The recipe instructs to pan sauté the fish, so I knew halibut would be a sturdy, meaty substitute for the swordfish. I also decided to leave out the olives. I do enjoy olives, but I don't cook with them often enough to buy a whole can that would only go to waste.

This was a very simple recipe. Just season the fish, sauté it in oil, then add shallots, garlic, pine nuts, parsley, white wine (and olives) to create the relish, and serve over the fish. However, I did run into a little technical mishap. Cooking in my grandma's kitchen without my preferred cooking tools can be quite frustrating and limiting. Unfortunately, she doesn't always have all the spices or tools I need; and some of her kitchen gadgets are just a little...old. Well, the pan I used to cook the fish was very "well loved"...even though I added olive oil, the fish still stuck to the bottom of the pan, and fell apart into pieces :(

With the halibut I also made some parmesan-roasted asparagus. I once made Ina Garten's recipe for parmesan-roasted broccoli, and have now adapted it to every vegetable. It is so easy, but always results in such flavorful and perfectly cooked veggies. Just toss the vegetable of choice with some olive oil, salt, pepper, minced garlic, and grated parmesan cheese. Roast at a high temperature for 10-15 minutes, or until the veggies are fork tender. I especially love roasting asparagus because the tips get a little crisp and burnt from the high heat.

After my small cooking blip there was no chance my halibut would look as pretty as the picture in Bon Appétit, BUT it sure tasted as good as the picture looked! The pine nuts, parsley, and white wine gave it a great Mediterranean flavor; and the asparagus was delicious, as always. In the end, it may not have been Bon Appétit cover-worthy, but it sure beat Mickey Mouse chicken fingers for dinner.

Bon Appetit's Swordfish

My Interpretation

Recipe for Bon Appetit's Swordfish with Olive, Pine Nut and Parsley Relish

Photo Courtesy of bonappetit.com

Please Sir, May I have some More-occan?

The answer is yes, you can definitely have some Moroccan food...and lots of it!

Moroccan food is a cuisine that I always enjoy to order at a restaurant, but rarely cook on my own. Typical Moroccan spices, such as coriander, cumin, cinnamon, and saffron, are some of my favorites out there. These spices all have such distinct, deep flavors and beautiful colors that they make any meal feel special and exotic. Well last night, my friend Elana and I took a culinary trip to the exotics in her own Manhattan kitchen...

In anticipation for Glee's "Brittany vs. Britney" episode, which I have been waiting for since early spring, we wanted to celebrate with a delicious, homemade meal. I had a recipe for Moroccan Grilled Salmon saved on my computer that I've always wanted to try, but never got around to it. So with Elana and I both being adventurous cooks and eaters, this was the perfect opportunity to try it. Also being 2 girls with insatiable appetites, we knew salmon would not be enough to satisfy us; so Elana found a recipe for Moroccon Couscous from the Barefoot

Contessa. Parfait!

Elana started by making the marinade and sauce for the salmon--yogurt, garlic, olive oil, coriander, and cumin. I was in charge of all the chopping and cutting--smashing the garlic, slicing the lemon wedges, chopping the cilantro, etc. The kitchen filled with such wonderful smells. From the freshness of the cilantro, to the warmth of the cumin, it was like we were in an authentic Moroccan kitchen (well, almost).

After covering the salmon in the marinade and sticking it under the broiler, it was onto the couscous. The couscous was also very simple. We first sautéed some shallots in butter, then added chicken stock and the couscous and allowed that to cook for 10 minutes. One little mishap, however, was my failure to realize how HOT Elana's burners get...Luckily the majority of the couscous was in good condition, but there was a nice crusty layer of burnt couscous on the bottom of her pot. I feel terrible that I ruined a perfectly good pot (I'm buying you a new one!), but I think we were both relieved that we could still eat the couscous.

In the end, it was a very successful, simple, and tasteful meal. The salmon was cooked perfectly; and the sauce had such a distinct Moroccan taste from those spices--the best way to find out what Moroccan food tastes like is just to try it yourself! Despite my little cooking faux-pas, the couscous was great too--the pine nuts added great creamy, heartiness, and the raisins added a sweet touch.

Not that I'm an expert on international cuisines, but I'd say we came pretty close to makin' Moroccan in Manhattan.

Recipe for Moroccan Grilled Salmon

Recipe for Moroccan Couscous

Down Home Eatin'

With cuisines from all over the world on every corner in New York City, the possibilities are endless. Thai, Ethiopian, French, Argentinian. There isn’t a country not represented on the food scene in New York. But with so many international options, it can be easy to forget about good ol’ American cooking. Whatever happened to mom’s homemade mashed potatoes and meatloaf? After a recent dining experience at Peter’s Since 1969 in Brooklyn, I made a nostalgic and delicious journey back to some real, down-home American comfort food.

Located on Bedford Ave. in Brooklyn, Behind the Burner sent me to Peter's to do a "media meal". Media meals are no doubt the coolest and yummiest jobs I've ever been able to do at an internship. Tons of restaurants contact Behind the Burner offering us a free meal if we write something about them on our website. Free PR for them, free food for us. It is an ideal win-win situation. So I was lucky enough not only to get a free dinner, but also to enjoy a wonderful evening at Peter's Since 1969.

The meal started off with a bit of a blip. My friend Elana and I arrived at the restaurant in Brooklyn. I introduced myself as from Behind the Burner, but the Irish girl working behind the counter had no idea what I was talking about. Tara (we became quite friendly with her by the end of the night) called Arnon, the owner, who was at the other location in Manhattan (Peter's just recently opened another restaurant on 9th Ave.). Arnon graciously offered to meet us in Brooklyn and instructed Tara to make us comfortable. While we waited we enjoyed some top-notch sangria and corn muffins. The corn muffins were the real deal--super moist and flaky, with actual corn kernels inside.

Nibbling on our muffins gave us ample time to admire the scene of the restaurant. Set in an old butcher shop, the tiled walls, metal racks, and hardwood floors are all authentic. The enamel door to the once-refrigerator still remains and forms the entrance to the kitchen. At Peter's, guests order from a standard menu (1 main dish and 2 sides), receive their food, and seat themselves. It is very casual, but also very cozy. Red Le Creuset pots warm all of the food, so it feels as if your own mother is dishing out dinner from the stovetop. Beer is served in mason jars, and sangria in copper tin mugs. All these little accents created a unique dining atmosphere. Unlike fast food places with no personality, Peter's manages to serve up great food in a casual yet characteristic way.

Once Arnon arrived, he ordered us a sample of everything on the menu...literally EVERYTHING! So our feast consisted of...

Rotisserie chicken, short ribs, meatloaf, slow cooked pork, kielbasa AND mashed potatoes, sweet potatoes, mac and cheese, green beans, collards greens, sauteed okra AND bread. Phew! I wish I brought some stretchy pants to get through this meal! (à la Joey's maternity pants at Thanksgiving in and episode of "Friends")

Each and every food that we tried was so undeniably good that I kept going back and forth between which was my favorite. I would take a bite of the short ribs and think to myself "Mmm, this is it". But then I'd follow that with a bite of meatloaf and was convinced that was my new favorite. Then I'd have some pork or chicken, and the same pattern continued until I'd eaten so much I didn't think I could fit another bite of food into my body.

But this feeling of fullness only lasted until it was time for dessert: chocolate fudge cake, apple pie, and coconut flan. It was much easier to pick a favorite for dessert; and of course that was the chocolate cake. It was very simple, no frosting or anything, just a lone slice of chocolate cake; but it surely did not need anything to add to its decadence. So fudgy and moist, it was almost like a brownie cake.

On my train ride back to Hastings, I had to fight not to pass out in a food coma and miss my stop. So when I finally got home and into bed, I was lulled to sleep by calming thoughts of comfort food, home, and family meals. For me, a successful meal isn't just about taste and flavors; it's about creating a whole experience that can evoke emotions and memories. For me, food isn't just sustenance; food is love. So any meal that makes me feel like I'm home, sharing a meal with loved ones is a sure success. And the authentic atmosphere and comforting food of Peter's Since 1969 managed to do just that.

Photo credits: Bayer Public Relations

Foodie Freebies

Although my unpaid internships are actually costing me money by commuting into the city, they also come with some pretty cool perks. Especially when these perks involve food. Last weekend with Behind the Burner, I was invited to help at 2 video shoots. The first was at El Porron, and the second was at Upstairs at the Kimberly Hotel. At El Porron I got to taste some tortilla espanola (see earlier post). At Upstairs, I had a few sips of a pear-sandalwood-vanilla vodka infused cocktail, the "Rum Service", and more than a few bites of grilled calamari with a tarragon emulsion. With free gourmet food and cocktails, you could get me to work anytime on a weekend.

On behalf of Behind the Burner I will also dine (for free!) at Peter's Since 1969 in Brooklyn tomorrow night. Review to come on that soon...

But last night, I was in tasting heaven. As an intern for Regan Communications, I was invited to help at the 9th annual Cuisine of Queens event hosted by Dish du Jour Magazine. After assisting with media check-ins, I was allowed to roam free at the event. Once inside, I become the epitome of a kid in a candy store. With over 50 food and beverage vendors, I didn't know the best way to begin but to sample everything (well, almost everything).

As I rode the 7 train back to Grand Central, I attempted to recount all that I tasted by taking notes on my Blackberry. The following list is comprehensive, but I'm sure I forgot a few things...

-Pumpkin tortellini

-Pumpkin tart

-Apple crumble tart from Astor Bake Shop

-Spiced cookie with dried fruit from Art-0-Polis

-Vanilla chai, hot chocolate, and pumpkin mini cupcakes and a mini fudge brownie from Kisscake (can't find a link for this one!)

-Chocolate covered pumpkin cheesecake from Lulu's Italian Bakery

-Vegetable Samosa and naan

-Mini burger with caramelized onions from 5 Napkin Burger

-Various sushi from Central Sushi Lounge

-Chicken egg roll from Bourbon Street Cafe

-Ostrich, veal, and boar meatball from Trattoria L'Incontro

-Baked escargot from 718 Restaurant

For the few that I did not mention the restaurant's name that's because I could not remember the name of the restaurant, which ultimately means I wasn't too impressed with the food. As a huge fan of all things pumpkin, I was very excited to try the pumpkin tortellini. It may sound good in theory, but pumpkin is better off in my pie, not my pasta.

But after trying so many different foods, how could I determine a favorite? With my excitement still bubbling and the flavors still mixing in my mouth, I definitely needed some time to ponder. Twenty four hours later, with a fresh head and a clean palate, my judging factors are these 3 questions: Which food first comes to mind? Of which food do the flavors still ring clear in my memory? And most importantly, which food would I want to eat again?

There were a few close contenders, but the food I've been thinking about (and wanting more of) since last night is.....drumroll please....

Trattoria L'incontro's ostrich, veal and boar meatballs! Owned by acclaimed Italian chef, Rocco Sacramone, I was skeptical of my own decision at first. Did I perceive his meatballs to be the best just because of his name, or were they actually the best at the whole event? Well the taste buds don't lie. If something tastes good, it tastes good regardless of any bias or reputation. These meatballs had such a unique, complex flavor profile, yet still reminded me of my Ga-ga's traditional meatballs. The mixture of meats had a very moist and smooth consistency, with a luxurious, buttery taste. The mushroom sauce also added a unique twist to the expected red sauce. I'm always a fan of taking a traditional recipe and reinventing it in new and unexpected ways. Trattoria L'incontro's meatballs did just that.

Even though Trattoria L'incontro was the winner in my book, any event that involves (free!) food tastings is a grand success.

Do you come here a latte?

I've already discussed in a previous post coffee's integral role to my daily survival. But perhaps second best to coffee's superpowers is the concept of the coffee shop. I have always sought out unique coffee houses that serve up a delicious cup of joe and a whole lot of character. Don't get me wrong, Starbucks certainly does the trick when you need a quick caffeine fix. But as Starbucks has become the international prototype for the cool coffee shop, it has simultaneously become the antithesis of what an authentic coffee shop is meant to be. So whenever I discover a distinctive joint you can be sure it is quite a feat.

Enter JJ Beans in Dobbs Ferry, NY. After performing a Google search for coffee shops near Hastings, NY with wireless internet, JJ Beans was one of the first to pop up. I'm always a little apprehensive to trust the reviews on Google, but this place lived up to its ratings.

Set on Cedar Street, JJ Beans fits in perfectly with the other local spots that take their home here (such as Piccola Trattoria, a delicious hole-in-the-wall Italian restaurant).

With a few tables inside and a few on the sidewalk, this is a great place to get some work done indoors or people-watch outside. Serving up a varied menu--make your own salads, hot panini, canolis, gelato, and breakfast pastries--JJ Beans is much more than a basic coffee shop. I had a rainbow-sprinkled sugar cookie, which reminded me of the cookies my mom used to by from the bakery when I was a kid.

But as good as the cookie was or as tempting as the gelato looked, JJ Beans really is all about the coffee. My latte had just the right amount of steamed milk, and the espresso was nice and bold. This is how a latte should taste; not like the espresso-flavored hot milk they try to pass for a latte at Starbucks.

After spending a couple hours doing some internship work, the afternoon was a success. Not only did I get some work done, but more importantly, I found my new coffee haven. I will definitely frequent JJ Beans a latte.

Photo Credits: Rivertowns Patch, http://rivertowns.patch.com/listings/jj-beans#photo-428267

Tortilla for Me-a

Another weekend in NYC, another weekend filled with food. But this wasn't your typical "dining-out-on-the-weekend" weekend. No, my food-filled weekend was much more hands on. Last night, my friend Hayley and I made homemade pizzas for dinner. We bought the dough from a close-by pizza shop, and topped our creation with artichokes, mushrooms, onion, and mozzarella cheese. Not only was this cheaper than going out for dinner, but so much more fun, and just (if not more) delicious!

But this alternative food experience began early Saturday afternoon at El Porron restaurant on the Upper East Side. With a humble sign out front, I actually walked by the restaurant before I realized I already passed it. Myself and a few others from Behindtheburner.com set out to shoot a cooking demo at this quaint spot amongst the hustle and bustle of 1st Ave. Decorated with goofy pictures of the chef/owner Mr. G, an interesting elephant structure made of corks, and a sophisticated wine room, El Porron was a unique mix of familial comfort and New York class.

Yesterday's demo featured Mr. G preparing a traditional Tortilla Espanole. I was surprised at how simple it is. Tortillas are one of my favorite dishes to order at a tapas restaurant, but I always imagined they would be so labor intensive to make. Not only are they relatively simple, but also very inexpensive. A traditional tortilla only calls for potatoes, onion, eggs, and olive oil--all ingredients I usually have on hand, or can buy at a cheap price. The tortilla is also extremely versatile: it can be eaten hot or cold, for breakfast, lunch, or dinner. It is a great dish to make for a group of people to serve at a dinner party, or to eat for breakfast and/or dinner throughout the week.

Helping out at the video shoot was a really cool experience, but the best part was obviously the free tortilla tasting! Mr. G's tortilla was light and fluffy from the eggs, but also warming and hearty from the potatoes. Hopefully I can get my tortilla to be just as moist and flavorful when I attempt to make it on my own. Not only did I get to learn a little bit about Spanish cuisine, but also got another recipe to add my collection. Tortillas are not just for tapas anymore!

Dining out is one of my most favorite things to do. But sometimes, nothing can beat the unique experience of getting your hands dirty and learning something new in the kitchen.

Tortilla Espanole by Mr. G

4 Idaho potatoes

4 eggs

1/2 Spanish or white onion

extra-virgin olive oil

salt

1. Wash and peel the potatoes. Place the potatoes in bowl with cold water to prevent from browning.

2. Cut potatoes into quarters lengthwise, then cut into 1-inch pieces.

3. Cut half of the Spanish onion into a medium-small dice.

4. Sprinkle the potatoes and onion with a pinch of salt.

5. Heat olive oil in a large sauté pan over high heat. When the oil is very hot (almost smoking), turn off the heat, add the potatoes and onion to the pan, and sauté for 1-2 minutes.

6. Put the pan with the potatoes and onion in a 500° oven. Remove pan from the oven and stir mixture every 5 minutes to prevent potatoes from burning. Repeat this for 30 minutes.

7. Once the potatoes and onions have cooked in the oven for 30 minutes, drain out the oil in a strainer or colander.

8. Crack the eggs and beat them with a whisk until a pale, yellow color.

9. Add the strained potato mixture to the eggs and stir to incorporate everything to a consistent texture. Taste the mixture for seasoning. Add salt if needed. (Be careful when eating raw eggs!)

10. Add a generous amount of olive oil to another sauté pan and heat until smoking. When the oil is hot, add the eggs, potatoes and onion.

11. Flip and stir the mixture in the pan to prevent the eggs from burning. Use a rubber spatula to separate the mixture from the sides of the pan and to smooth the top.

12. Put the pan back into a 500° oven for about 5 minutes, or until the surface is firm to the touch.

Hidden Gems

On the day off from my internship today, I experienced some local treasures in Hastings-on-Hudson, NY. Until I find a full-time, paid position (PLEAAASE!), I'm staying with my grandma, or Ga-ga as she is fondly called in my family. This is the house my mom grew up in. I've visited Hastings hundreds of time before, but have not ventured far from the confines of Ga-ga's house. So today's taste of Hastings with Ga-ga as my tour guide was full of pleasant surprises.

Our first stop was Antoinette's Patisserie. Set on not the nicest part of Warburton Ave.,

Antointette's was like a diamond in the rough. Cracked paint on the walls give it an antique-y, lived-in feel. Small, round tables and fresh flowers create a cozy, intimate setting. The cafe is owned by Antoinette (we saw her, so she really does exist!), and her two children work there as well. They must be a happy family, because everyone was cheery and friendly.

Antoinette's is known for its pastries and cakes, but they have quite a sophisticated lunch menu as well. Croque-monsieurs, lasagna, and Moroccan stuffed peppers were a few stand-outs on the menu.

Ga-ga and I both had the curried chicken salad. This was no ordinary salad. There were so many components beyond the chicken, each bite was like tasting something new. Besides the chicken salad,which had a wonderful curry flavor and beautiful yellow color, the salad was also topped with strawberries, cucumbers, and avocado. A delicious treat was a piece of panko-crusted zucchini, which added a nice crunch to the dish.

There was also a mixture of currants and some nutty grain (I thought maybe it was lentils or quinoa, but don't think it was either). The whole salad was topped off with a drizzle of intense, syrupy balsamic vinegar. And on the side was some perfectly crusty and chewy homemade bread. It sounds like a lot to fit on one plate, and it was, but everything went together so well, I wouldn't have changed a thing. I also had a chai latte, which was one of the best I've ever had. (Sorry, Starbucks!) I definitely plan to visit Antoinette's again, if not for their wonderful

espresso and chai, then certainly to try a pastry or two!

Next up was the Cropsey Museum of Hastings. Jasper Francis Cropsey was an American painter from the mid-19th century. Painting in the romantic tradition, his works feature beautiful

landscapes, many of Hastings and nearby settings. The entire museum is a work of art in itself. From the delicate landscaping, to the ornate gallery, and Cropsey's storybook-ish cottage, it is amazing to think that such beauty stands only a couple hundred feet from the train station.

Ga-ga and I did not visit Cropsey's collection, for which you need to schedule an appointment, but we did view the special exhibit, Triad: Three American Painters. Stephen Gjertson's paintings varied from religious subjects, to landscapes, to portraits. I especially liked his portraits, which were so lifelike. Many of his portraits featured children, some his own, and it was hard not to love these.

The second artist, Kirk Richards, had still lifes, landscapes, and portraits. I was most struck by his use of color. The way his paintings capture light or a sunrise, I swear it's as if you are seeing it out of your own window.

Steve Armes, the third artist, had mostly landscapes. He had several paintings of Tuscan villages and the Amalfi coast, which Ga-ga and I appreciated.

I have to admit that I don't always have the patience for art museums. If I don't like the art, I easily get bored and lose interest. But I truly did enjoy the three artists featured in the special exhibit. Even more so, I loved the entire feel and history of the Cropsey museum, and hope to return to view the entire collection sometime soon!

With New York City only 30 minutes away, it is easy to get caught up in the scene of trendy restaurants, bars, and museums. But my day in the burbs, reminded me that sometimes the most charming and unique places are just around the corner.

Candy Corn Confession

In my "Fall Flavors" post the other day I forgot to mention one of my all-time favorite things about fall: candy corn. Although a chocoholic at heart, candy corn has always held a special place within me. These cherished novelties begin to appear in the middle of August, when stores are already setting up for Halloween. Their lifespan only lasts until a few days after Halloween, when they are thrown into the 50% off bin, and chocolate turkeys take their place. So when candy corn season begins each year, I know how crucial it is to stock up on this limited treasure.

Just this morning I bought a bag of Brach's (definitely the best) candy corn, and now it's already halfway empty! As much as candy corn brightens my soul, it certainly is not good for my waistline. Similar to my addiction with peanut butter M&M's, I cannot control myself when candy corn is within reach. With each handful I take I promise myself it will be the last one; until 5 minutes later when I find myself wanting more and grabbing another handful without even thinking. It's impulsive, instinctual. Like somehow these tiny, sugary morsels fulfill some biological need of mine.

Perhaps the addiction occurs because I know it is so limited. Candy corn only comes around a few months each year, so eat as much now while you still can! Or maybe it's because of the whole "forbidden fruit" concept. I know it's bad for me and I shouldn't eat it, but the more naughty it is, the more I want it! Candy corn always reminds me of Halloween and trick-or-treating--maybe my obsession stems from some subconscious desire to relive childhood innocence and carelessness? Or maybe it's just that candy corn is so darn good, it really is that addictive.

Whatever the biological or psychological reasoning behind my addiction, I know I won't be going cold turkey anytime soon. Time for one more handful...

Cooking Solo

Cooking for one can be both liberating and depressing. Because there is no one else to impress but yourself, the pressure is less than when cooking for a large group. Also, with only your taste buds to satisfy, you don't have to worry about catering to picky eaters or special diets. But at the same time, cooking for one can be lonely. One of the main reasons I love to cook is to nourish and (hopefully) bring joy to others. Personally, I never find a meal as exciting when you have no one else to share or express it with.

Going solo in the kitchen has always been a challenge for me. I can never seem to get the portions right when cooking from a recipe. I like to use fresh vegetables and herbs, but these often go to waste when a recipe only calls for a tablespoon of chopped basil, and you don't need a whole head of broccoli to feed yourself. By the time dinner rolls around I usually think, "What's the point in putting so much time into a nice dinner if it's only for me?"; and I wind up making something boringly simple: stirfry, an omelette, or worse, a frozen dinner.

But now that I have devoted myself to this food blog and moved to New York in hopes to pursue a career in food, I figured it is time to stop making excuses. For someone who claims to love food and cooking as much as I do, one would think I'd jump at the chance to cook anything, whether it be for a Thanksgiving feast or my solo self.

To prepare myself for this cooking challenge I invested in a new cookbook: "Table for One: Perfectly Portioned Meals for the Single Cook" by Camille Funk. The attractive photos, organized layout, and helpful planning tools won me over on this title. In each recipe Funk highlights the perishable ingredients, and in the back of the book, lists all of the recipes that contain each perishable item, so that you can plan your meals for the week accordingly. For example, if you want to make a meal that contains asparagas, but you only need a few spears, you can look up what other recipes need asparagas and cook those later in the week--extra asparagas saved!

Before food shopping this week, I chose 3 recipes from this book, which I plan to make for dinner this week, and then did my shopping as needed. My choices for the week are:

1. Chicken Curry--this recipe uses mostly pantry items, such as curry powder, nutmeg, honey, and dijon mustard. So the only fresh ingredient I had to buy was the chicken.

2. Tomato-Basil Chicken--I can use the extra tomato, mozzerella cheese, and fresh basil to make a caprese sandwich or salad for lunch.

3. Mushroom Fettucine--this also used many ingredients that I already had on hand. The extra mushrooms and asparagas I can saute to have with the curry chicken or tomato-basil chicken on another night.

After coming home from my internship in the pouring rain, I decided I was in the mood for something hearty and comforting...the mushroom fettucine it was!

The dish was very easy to make; it took only about 25 minutes from start to finish. I was surprised at how luxurious the meal tasted for something so simple. The sauce was rich and creamy, without being too heavy; and the dijon mustard gave it a nice kick and depth of flavor. The mushrooms added a good meatiness, while the asparagas served for a little refreshing crunch. Overall I was pleased not only with how delicious the meal tasted, but also with my efforts to rise up against my solo-cooking phobia. Afterwards, I felt accomplished and satisfied. Already, I'm starting to realize that making the extra effort to cook yourself a nice meal can be just as exciting as cooking for others.

Mushroom Fettucine (recipe courtesy of Camille Funk, author of "Table for One")

-4-6 oz. fettucine (I used whole wheat)

-1 tbsp flour

-1/2 cup milk

-1 tbsp heavy whipping cream (I substituted light cream)

-pinch salt and pepper

-1 tbsp dijon mustard

-2 tbsp butter

-1 tsp garlic, minced (I just minced a 1 small clove)

-1 tsp. fresh thyme (I substituted a dash of dried thyme)

-1 cup sliced mushrooms (I used cremini mushrooms. They have more flavor than plain button mushrooms)

-3-4 asparagas spears

1. Fill medium saucepan with water. Bring to boil. Add fettucine and cook until al dente. Drain and return to pot.

2. Melt 1 tbsp butter in saucepan. Add flour, milk, cream, salt and pepper. Bring to a boil. Stir for about 3 minutes until the sauce begins to thicken. Remove from heat and stir in the dijon mustard.

3. Heat remaining tbsp butter in another skillet. Add garlic, mushrooms, asparagas, and thyme. Saute over medium heat until vegetables are tender, about 10 minutes. Toss together with sauce and pasta.