Scarpetta

355 W. 14th + 9th Ave
212-691-0555
Italian

If I had a million dollars...

So I put Xena in a cute dog contest (along with 40,000 other dogs). Is it crazy that I think she can win? Probably... but take a minute and vote for her (and her ears) once a day. Vote for Xena!

Dirt Candy

430 E. 9th St + Ave A
212-228-7732
American Traditional, Vegetarian/Vegan

BITES:
Jalapeno Hush Puppies served with maple butter
Onion Soup with farmhouse cheddar, kumquat marmalade
Kimchi Doughnuts with watermelon radishes, cilantro, wild arugula
Golden Beet Papardelle with yogurt, pistachios and honey
Stone Ground Grits with pickled shitakes and a tempura poached egg

Park Avenue Summer

100 E. 63rd + Park
212-644-1900
American Nouveau/Mediterranean

BITES:
Caprese Ravioli with Yellow Tomato Coulis
Seared Salmon with Crispy Taro and Cucumber Salad
Raspberries with Goat Cheese Mousse, Lemon Thyme and Honey



Photos courtesy of Clair Lim

Gnocco

337 E. 10th St + Ave B
212-677-1913
Italian

BITES:

Caprino Tiepido, Warm goat cheese with honey, raisins, mix greens
Gnocchi al Pomodoro e Mozzarella di Bufala
La Pizza Parmigiana

Game Night

A few months ago, my friends got together for our latest potluck... Game Night became a tribute to many of our favorite childhood games from Hungry Hungry Hippos to Scrabble and Twister. No lack of creativity amongst this group. Highlights of the night included our very candid game of rock/paper/scissors, Jill & Jaclyns creepy mind games with Simon Cowell, and EATING.

ON THE MENU:
Checkerboard Sliders
Mr & Mrs Sweet Potato Heads
Hungry Hungry Hippos in a Blanket
Crabble Cakes
Crackers in Bed Bean Dip
Go Fish Buffalo Shrimp
Twister Cake
Domino Brownies

Enjoy my recipe for Crabble Cakes:

Serves 4-6
1 pound crab meat
1 full roll of Ritz crackers, crushed
handful of breadcrumbs
2 green onions
1/2 cup chopped bell peppers
1/4 cup mayo
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce

I made a few substituions for my first run at these crabcakes. I substituted imitation crab meat (all I could get at the super market) that I chopped quickly in my food processor. It made a great texture to hold together the cakes. I also used my food processor to chop up the onions and peppers real quick. Be sure to only do it for about 3-4 seconds as you don't want the ingredients too fine.

In a large bowl, mix together all the ingredients except for the flour and peanut oil. Shape into patties. For this I used a 1/3 measuring cup to scoop out the patties and then dust generously for flour to avoid sticking. The cakes tend to fall apart at this point so I recommend refrigerating (I did for 24 hours) or freezing them for an hour or two. This will help keep them together.

Next heat the oil in a large skilled over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in pan and fry until browned, about 4-5 minutes. Carefully flip crab cakes and fry on the other side until golden brown, about 5 minutes. Serve warm with preferred sauce... for a delicious sauce mix (to taste) some mayo, lemon juice, worcestershire sauce, hot sauce, and garlic.

Mac+Cheese with Leeks+Gorgonzola

Prep Time: 20 min
Inactive Prep Time: 10 min
Cook Time: 50 min
Serves:6 servings

1 pound penne pasta
2 tablespoons unsalted butter, plus 1 tablespoon
1 tablespoon olive oil
3 leeks, thinly sliced
Bechamel Sauce, recipe follows
1/2 cup Gorgonzola, crumbled
1/4 cup grated Asiago
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh Italian parsley leaves
Kosher salt and freshly ground black pepper
Special equipment: 9-inch springform pan

Preheat the oven to 375 degrees F. In a large pot of boiling salted water cook the pasta until al dente, drain and set aside. In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste. Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.

Bechamel Sauce:
1/4 cup unsalted butter
1 clove garlic, smashed
1/4 cup all-purpose flour
3 cups milk
1/4 cup grated Parmesan
1/4 teaspoon kosher salt

Pinch freshly ground nutmeg In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching. Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce. Yield: 2 1/2 cups

Israeli Couscous

Israeli Couscous cooked in water, salt, pepper & Saffron
Diced Cucumbers, peeled & seeded
Celery, small diced
Tomato, small diced
Dried Cranberries
Dried Apricots cut in slivers
Chives, fresh
Basil, fresh
White Balsamic dressing

Sugar Cookie Cupcakes

1 large Sugar Cookie Dough package
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons milk

Roll the cookie dough into small balls and mold into mini muffin tray cups. Bake until golden and let cool.

In the meantime... In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary. Decorate with frosting and sprinkles.

Pesto Perfection

Serves 2
20-24 Fresh Basil leaves
¼ cup Parmesan Cheese - grated fresh
¼ cup Pecorino Romano Cheese – grated fresh
¼ Pine Nuts
½ Garlic clove chopped
2 tbsp. Extra-virgin olive oil
Salt – added last only if needed after tasting

Recipe comes from Florence and measurements are approximate. Throw a handful of each ingredient into afood processor and blend until everything is chopped/mixed together. Add more ingredients after according to taste and mix with pasta of your choice. Rigatoni is my fav!

Sisterhood of the Traveling Potluck

A few months ago, my friends had a Greek/Mediterranean themed Potluck.

ON THE MENU:
Baklava Tartlets
Cheesecake Phyllo Cups
Greek Salad
Orzo
Pizza
and lots of Humus

Enjoy Natalie's Orzo recipe:

1 pound of uncooked orzo
1 cup halved cherry tomatoes
1 large red onion
1 cup sliced pitted kalamata olives
1 (6-oz) jar marinated artichoke hearts coarsely chopped
1 (6-oz ) jar of roasted red peppers, sliced
1 cup of crumbled feta cheese
A few basil leaves
Greek Salad Dressing (I prefer Ken's brand)
Ground black pepper (to taste)

Cook the orzo according to package directions. Slice red onion thinly and sauté in olive oil until the onion slices turn clear/browish. Combine cooked orzo with tomatoes, olives, artichokes, roasted red peppers, and toss. Add feta and sautéed onions and toss so that all ingredients are mixed. Add ground pepper to taste and mix. Add Greek Salad Dressing to taste and toss so that all ingredients are coated (not much dressing will be necessary - the feta cheese adds a lot of flavor). Top with the basil leaves to add some green. Serve either hot or cold.

Scarlett Johansson can sing

Pete Yorn & Scarlett Johansson |MTV Music

thebreakupalbum »

Magic Cookie Bars

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Can add peanut butter or white chocolate chips

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Corn Casserole

1 can whole kernel corn, drained
1 can cream corn
1 (8-ounce) package corn muffin mix (Jiffy)
1 cup sour cream (lowfat)
2 tsp Splenda
1/2 cup (1 stick) margarine, melted
2 eggs slightly beaten
Can add 1 cup of shredded cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, eggs and melted butter. Pour into an ungreased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Orecchiette With Mini–Turkey Meatballs

Serves 6
* 1 pound orecchiette
* 1/4 cup plain breadcrumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup freshly grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground turkey
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken broth
* 4 cups cherry tomatoes, halved
* 1 cup freshly grated Parmesan, divided
* 8 oz bocconcini (small mozzarella balls), halved
* 1 cup chopped fresh basil leaves, divided

Bring a large pot of salted water to a boil over high heat. Add orecchiette and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano, salt and pepper. Add chicken and combine well. Using a melon baller (or a teaspoon measure), roll the seasoned chicken into 3/4-inch mini-meatballs.

Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn meatballs and cook about 2 minutes longer. Add broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.

Drain orecchiette, reserving about 1 cup of the cooking water. Transfer to a large serving bowl and add 1/2 cup Parmesan. Toss to coat orecchiette lightly, adding some of the reserved pasta water to help make a sauce. Add the meatball mixture, bocconcini and 1/2 cup basil and combine. Garnish with remaining Parmesan and basil.

The skinny
734 calories per serving, 33 g fat (8.5 g saturated), 67 g carbs, 4.7 g fiber, 40.4 g protein
Courtesty of Giada

Live Colorfully

Kate Spade's spring campaign

Eggplant Parmigiana a la Em-dawg

2-3 eggplants
1 lb ricotta
1 lb mozzarella – either grated or cut into cubes
2 Tb parmesan cheese
2 tsp parsley
salt & pepper
tomato sauce
olive oil

Slice eggplant in ¼ inch slices. Spread on a baking sheet in one layer. Sprinkle with salt and pepper. Drizzle a little oil on top. Bake at 350 degrees, l turning 1 time after about 5 mins. Cook for about 5 more mins. Repeat with rest of egg plant.

Mix ricotta with 2 TB parmesan, parsley, salt and pepper to taste.

In corning ware pan, spray non stick spay. Spread a little tomato sauce on botton. Put a layer of egg plant on bottom. Put spoonfuls of ricotta mixture on layer. Sprinkle mozzarella, parmesan and spread some tomato saude. Repeat adding another layer of eggplant. On top layer, put tomato sauce and mozz.

Bake for about 45 mins at 350 degrees

Cheesecake Phyllo Cups

Servings: 30
Prep/Total Time: 25 min.
* 4 ounces reduced-fat cream cheese
* 1/2 cup reduced-fat sour cream
* Sugar substitute equivalent to 2 tablespoons sugar
* 1 teaspoon vanilla extract
* 2 packages (2.1 ounces each) frozen miniature phyllo shells, thawed
* 1 can (11 ounces) mandarin oranges slices, drained
* 1 kiwifruit, peeled, sliced and cut into quarters

In a bowl, whisk together the cream cheese, sour cream, sugar substitute and vanilla until smooth. Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving. Yield: 2-1/2 dozen.

Baklava Tartlets

Want a quick treat that's delicious and easy to do? These tartlets will do the trick. You can serve them right away, but they're better after chilling for about an hour in the refrigerator.

Servings: 45
Prep/Total Time: 25 min.
* 2 cups finely chopped walnuts
* 3/4 cup honey
* 1/2 cup butter, melted
* 1 teaspoon ground cinnamon
* 1 teaspoon lemon juice
* 1/4 teaspoon ground cloves
* 3 packages (1.9 ounces each) frozen miniature phyllo tart shells

In a small bowl, combine the first six ingredients; spoon 2 teaspoonfuls into each tart shell. Refrigerate until serving.

Coconut Cupcakes

Time: 2 hours
Yields 18-20 cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.
Courtesy of the Barefoot Contessa

Magnolukah (Magnolia + Hanukah)

Prep Time:1 hr
Cook Time:40 min
Yields 24 cupcakes

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
The vanilla buttercream is actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Aunt Ricki's Meatballs

1 lb of chop meat (can be turkey)
1 egg
1/4 cup bread crumbs
salt
pepper
garlic powder
1/4 cup water
1 bottle of chili sauce (12oz)
6 oz of grape jelly ( you can use the low sugar jelly)

Mix chop meat, egg, bread crumbs, salt, pepper, garlic powder, water, and shape into small balls about 3/4 inch in diameter. Heat chili sauce and jelly until they blend. Drop raw meatballs into sauce and simmer, covered about 45 min.

Salt, pepper, and garlic... season to taste.

Darlin' Clementine

16 servings
Prep Time: 30 Minutes

1 32-ounce container ricotta cheese
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
8 clementines

In a bowl, combine the ricotta, confectioners' sugar, vanilla and almond extract. Stir until well combined. Slice each clementine in half crosswise (the peels will serve as cups), then run a spoon between the peel and the flesh and lift out all the segments as a whole. Divide the flesh into individual sections with your fingers and set aside enough of them (three for each clementine half) for garnish. Squeeze out 1 tablespoon of juice from the remaining segments and add to the ricotta mixture. Fill each clementine cup until mounded with the ricotta mixture, then decorate with the reserved clementine sections. Refrigerate the cups until ready to serve.

Corn on the Cob + Cheese + Lime

Cook Time: 10 min
Level: Easy
Yields 4 servings

8 ears corn, shucked
1 tablespoon oil
1/2 cup mayonnaise
1/4 teaspoon cayenne
1 1/2 cups (about 9 to 12 ounces) shredded cotija (can use feta)
Lime wedges, as an accompaniment

Prepare grill. Lightly brush corn with oil and place on hot grill, turning occasionally, until kernels are browned in spots, about 10 minutes. While corn is grilling, in a small bowl, whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater, grate the cotija. Brush mayonnaise mixture onto hot corn and sprinkle with cojita. Serve corn on the cob with lime wedges.

Banananananana

1 box of 12 oz Nilla wafers
3 packages of jello vanilla pudding pie filling (each box has 4 servings)
5 cups of whole milk
12 oz container of frozen cool whip, thaw for about 5 hours in refrigerator
1 cup of sour cream
3 bananas sliced

First crush the wafers in a plastic bag so they are coarsely crushed. Then put 1/2 of the crushed wafers aside. Put the rest on the bottom of the dish.

Combine the pudding filling with the milk and beat until smooth, about 1-2 minutes. Add 1/2 of the cool whip and all of the sour cream and mix.

Place 1/2 the mixture over the wafers then smooth it out. Cover that layer with 1 layer of sliced bananas. Then add the rest of the pudding mix on top of the bananas. Smooth that, then top with the rest of the cool whip and smooth. Sprinkle the rest of the crushed wafers on top.

Decorate with extra wafers or banana slices.

Baked Artichoke Dip

1 cup mayo
2 cups shredded mozzarella
1.5 cups Parmesan (half shredded and half grated)
1 teaspoon minced garlic
3 cans artichoke hearts
breadcrumbs (italian)
pita chips or bagel bites
add some extra garlic, s&p, and sour cream for flavor

Drain artichokes well and dry them with paper towel. Break them up with hands into a bowl. Add the mayo, cheese & garlic.

Spray casserole dish with pam and then fill with mix. Top with light layer of breadcrumbs and bake on 350 for 1 hour.

August 1983

I am a firm believer in the phrase "Create Your Luck," but I'm sure certain things are simply destiny. Enter August 1983. I'm pretty sure my parents weren't planning this on their honeymoon, but 9 months later I showed up. And so from an early age, I guess I believed in serendipity. Unsought findings. Delightful discoveries. Call it what you may.

I was recently watching the movie Serendipity (see clip below), and it inspired me to create this blog. It's a home to all of my discoveries and inspiration, some sought and some unsought. I hope you are pleasantly surprised. Enjoy!

Boqueria Flatiron

53 W. 19th St + 6th ave
212-255-4160
Spanish/Tapas

BITES:
Espinacas a la Catalana, Sauteed spinach, garbanzos, pine nuts, garlic, raisins
Patatas Bravas, Crispy Potatoes
Datiles con Beicon, Dates stuffed with almonds and Valdeon, wrapped in bacon
Paella Valenciana, Rice, prawns, mussels, clams, chicken, chorizo, cockles
Quesos