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