Category — Food for Thought

The perfect do-ahead or last-minute gift: something homemade from your kitchen. Every year I go to Omaha for a holiday bake-a-thon with moi bff J. Every year we add new recipes, reject some previous efforts, and always bake our favorites. I return home with my freezer and pantry stocked up for holiday giving, family dinners, and anytime snacking and nibbling.

For home-baked gift-giving I purchased some monogrammed gift boxes in assorted sizes from Williams-Sonoma. I bought burgundy boxes with a gold monogram in quantity, but also purchased some white boxes with spring seasons in pastel colors for summer giving. The boxes fold flat for easy storage, and with the different sizes I can easily gift 6 cookies or a whole batch of peanut brittle. [Read more →]

We had 21 for dinner Thanksgiving, and 4 crockpots! Moi had dressing, The Queen Mum’s held mashed potatoes, Sister S had classic green bean salad, and Sister L’s had cornbread souffle and a surprise:

How had I never heard of crockpot liners! All of the flavor and none of the mess. Perfect for chili tailgates, holiday potlucks, or just easy clean-ups at home. At a grocery store near you, a package of 4 under $3.

It makes me happy! [Read more →]

During the years we lived in Paris, and long before, The International Herald Tribune reprinted a column by writer and columnist Art Buchwald. He’s no longer with us, but his words will make us smile once again this Thanksgiving. This reprint ran several years ago in the IHT.

Bon Appétit, Art

We’re back in NYC for the week: TBG is booked all day with business meetings, then the Notre Dame v Army game at Yankee Stadium is on Saturday. But the nights are mine to schedule for romantic dinners and walks in our favorite parts of the city.

We’ve been wanting to eat at Blue Hill NYC for a long time, and decided to make it a priority this trip. Chef  Dan Barber is passionate about the farm-to-table menu this family owned restaurant offers with their sister restaurant and farm upstate. I new it would be difficult to get a reservation: Blue Hill is always booked, and reservations open at 10am one month in advance (since Michele and Barack visited Blue Hill on their “date night” in NYC last year its even become more difficult to get a reservation!)

I scored a 9pm reservation for Wednesday evening! And the anticipation and salivating began. In the month waiting for our big dining event it seemed I was bombarded with Blue Hill: TBG’s cousin facebooked about a lecture he attended by Dan Barber. A Zagat review of the restaurant appeared in my inbox (an impressive 27 rating). And on the flight to NYC, I browsed the Delta in-flight magazine and found an article on Blue Hill!

Wednesday we took a dare-devil cab ride to the Greenwich Village resto. 3 steps down: and voila! We were in the tiny entry to an intimate, formal dining room with every seat taken. We were immediately welcomed and invited to sit at the bar, where not a seat was available. After only a 5 minute wait, our table was ready and we were seated.

The wine list is small and select; I’m a gewurztraminer fan, and I was surprised to see a gewurztraminer from Italy: I’ve only had the wine from Germany and Alsace. But we both ordered a glass and were impressed by the dry spicy wine. Then on to the menu. I had planned to choose the tasting menu and sample the chef’s farm fresh recommendations. But once I saw the duck on the a la carte menu, I was hooked. My menu choices were The Farm Egg with lobster, duck with quince and pistachio and a side of brussels sprouts, and for dessert the honey crisp apples (sort of a de-constructed apple tart). It was all so good… TBG chose gnocchi followed by bass and topped off with honey ice cream. The dining room is tightly packed so we were able to easily see the other choices: the smoked tomato soup smelled heavenly and the chicken was roasted to perfection.

To start we were offered an amuse bouche of tiny tomato burgers on buns, very intense tomato burst! And with our check came “the dessert for people who don’t order dessert”: 2 tiny homemade marshmallows studded with toasted cocoanut, and 2 tiny dark chocolate cakes: so rich and not too sweet. The perfect ending with our coffee.

the details:

Moi Note: I’m out of town and working from my iPhone: Sorry for the poor quality of the pictures: they don’t do Blue Hill justice. But you get the idea!

Just got back from Walgreens where I bought 2 huge bags of Blue Diamond Almonds Bold Wasabi & Soy Sauce:  almost 1/2 price! Have you tried them yet? Moi traveling friend S introduced me to them a while back: I’m addicted!

Bold is a good word to describe these almonds: the strong spicy flavor is a perfect afternoon snack, and great to serve to friends with cocktails. Keep a stash in your cabinet for companies…if you can resist eating the whole bag!

Moi tip: Wasabi Soy Almonds are on sale at Walgreens thru November 20 at your local Walgreens store or at Walgreens.com. The 16oz bag is regularly $7.99: it’s on sale now for $4.99! They’re also available in purse-size 1.5 oz bags.

A tweet from Saveur Magazine featured international candy bars that are hard to find in the US: British Cadbury Crunchie Bars, Swedish Daim Toffee Bars, and Indonesian Silver Queens. That’s the problem with being both a traveler and a grocery store junkie: you easily become addicted to foods that may not be easily available.

When I get a craving for  ethnic groceries I head to World Market, a one-stop global shopping bazaar for

• foods: Cadbury chocolates, German cake mixes, Italian olive oils, Indian curries, Dutch cocoa powder, spices of the world
• fashions: jewelry, purses, scarves
• beers and wines from around the world
• furniture and accessories including beds, sofas, candles, rugs and curtains, artwork
• kitchenware: platters, French coffee presses, grilling tools
• bed and bath: towels, soaps and lotions, storage units [Read more →]

I’ve seen a lot of publicity on the recently opened Chicago French Market, but hadn’t visited yet.  Friday I was in the neighborhood so I entered the name into my iPhone, got directions, and voila! a short 10 minute walk later I was standing in the concourse of the Metra train station. Why hadn’t all the PR simply said the Chicago French Market is in the Metra North station: instead of advertising MetraMarket, Randolph and Clinton, and other location descriptions. No matter: I found it.

Live in Chicago? Work in Chicago? Just visiting? Go to the French Market: The French Market is an indoor fresh produce, prepared foods and specialties market comprised of independent vendors selling

• breads and pastries
• cheese
• meats
• fruits and vegetables
• pasta
• gelatos, smoothies and juices
• coffee and teas
• soaps
• nuts and candies
• flowers
• complete meals to eat there or take home [Read more →]

Last night I was throwing together a quiche for dinner and talking on the phone. What’s my recipe? A few eggs,  veggies or meats I have leftover in the fridge, whatever cheese I find in the cheese drawer, and a pie crust. And of course, mustard.

Mustard? In a quiche? I was asked. Of course, doesn’t everyone? I guess not.

So I’m sharing my quiche recipe with you. When did I start adding mustard to quiche? No idea, but long before I ever moved to Paris, where its seems to be very typical in the French countryside. Certainly not a family recipe. Must have read it somewhere. Or Julia perhaps?

Moi Quiche:

• Prepare a single crust pie recipe, patting dough into the bottom of a quiche or pie dish. Spread with a thin layer of mustard: I use strong Amora, but use your favorite mustard
• Bake empty pie crust at 425° for 7-10  minutes or until lightly browned
• sprinkle a thin layer of grated cheese (about 1/4 – 1/2 cup) over baked crust. Again, to taste but tonight I’m using Emmental and Feta
• arrange a layer of leftover or cooked meat or fish and vegetables on top of the baked crust: I’m using red peppers, mushrooms and spinach
• lightly beat together 3 whole eggs and 1/2 cup of milk (or use egg whites if you prefer: I think whole eggs are healthier and tastier) Season to taste with salt and pepper. I add a little nutmeg for flavor
• pour egg mixture over vegetable mix. Sprinkle additional cheese on top if desired (TBG always desires extra cheese)
• bake 15 minutes at 425°, then lower over to 350° and bake another 15 minutes or until set. Remove from oven and let cool 10 minutes before serving

Voilá: Quiche with a kick. Bon Appétit!

Moi tip: Mustard is not just for quiche! When making toasted cheese sandwiches I always add a thin layer of mustard to the bread before toasting and some thin slices of apple or pear. Or fig preserves: so yummy. Again I thought everyone does this, but Martha Stewart was on Oprah this week with toasted cheese recipes using mustard and other tastes. Everything old is new again: even toasted cheese!

C’est ma vie:

No sooner had I publically rejoiced the completion of my curtains than we are packing up again. I’m pretty confident that TBG takes pleasure in changing jobs whenever I finally make curtain choices. I outsmarted him in Paris and didn’t hang curtains until our 7th year, but Copenhagen, Hoboken, and St Louis barely celebrated their year anniversary. NYC lasted 2 1/2 years until I jinxed it.

So we’re bidding au revoir to our penthouse apartment with it’s 2 terraces, and planning our Fall in Chicago and Winter months in SoFlo. And then: TBD by TBG. The movers arrive tomorrow, and I’m frantically purging closets; sorting and labeling furniture, trash and give-a-ways; and cleaning out the fridge and pantry. (Where’s TBG you ask? He has very important meetings at Starbucks. Every day.)

[Read more →]

Moi main mission in Maine was easily accomplished: lobster and blueberries! During our weekend in Bar Harbor we taste-tested

• lobster roll and blueberry salt-water taffy
• blueberry yogurt and lobster bisque
• blueberry pancakes and lobster stew
• lobster salad and blueberry pie
• blueberry scones and steamed lobster

[Read more →]