Category — Food for Thought

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.)

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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

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TBG, Mignette and Moi are departing on the all-American summer tradition: the road trip. And because our kids are grown and gone, we’ve borrowed a child for the backseat: Moi niece R, who will:

• serve as the backseat buddy for Mignette
• act as tie-breaker over which roadside fast-food stop to pick
• provide the “how many hours til we get there” background noise
• deliver cold drinks and snacks from the back seat to the front
• walk Mignette at rest stops while TBG gases up and I search the store’s pop coolers wondering why I didn’t pack my own diet Canada Dry ginger ale [Read more →]

We had a sunset cocktail on the terrace last week for 20 of TBG’s colleagues, and I was organizing a casual menu that would withstand the record-setting heat and humidity. As people would be arriving from work the food needed to be served in stages. Hmmm… what could I serve that would require me to buy Moi fave Stacey’s Simply Naked Pita Chips?

My sister L’s Mexicorn Dip!

I needed 2 bags of chips, which proclaimed 33% more chips free, and were priced 2 for $5. To be safe, I bought 3 bags.

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Sweet and Salty: the combination both soothes and satisfies me. Pretzel sticks dipped in nutella. Caramel ice cream speckled with sea salt. Kettle popcorn.

Finally the combo has gone mainstream: Pretzel M&Ms. I saw the commercials. I read the NYTimes piece. But they remained elusive: in NYC tracking down new products can be  tough. Grocery stores are small, and stock space extra valuable. It’s an island: getting things on and off is an expensive battle.

Our son Little M is scheduled to fly in Friday morning: I was at the point of begging him to track some down in Chicago and bring them along as rent. He’s safe: I finally scored a bag on Sunday at my local Duane Reade. They weren’t there last week. But they’re on the shelves now!

The verdict: worth the search. I couldn’t find any small individual portion bags, so I had to splurge on the big bag. I opened it the minute I exited the store. And had to sample several to be sure: pretzel M&Ms are a winner. Sweet, salty, chocolaty, crunchy. They make Moi happy!

Move over, peanut M&Ms: you’ve been replaced.

the details:

• 17 pieces 180 calories
• 30% less fat
• 9.9 oz for $4.29 at Duane Reid

Moi tip: The bright blue bag stands out on the shelf. Track down the small bag. TBG loved pretzel M&Ms too. Now how many calories were there in that 9.9 oz bag…

If you’ve been reading along you know I often mention things that make Moi happy: Starbucks tall skim chai, extra water, extra hot svp? Mignette? It’s the little things that just for one moment or all day long, make me happy. And occasionally I’m going to share some of them with you, and hope they make you happy too.

The temp in NYC is 94 again today and tres humide: perfect for a sweating glass of iced tea. TBG likes a touch of sweetness to his tea, normally he adds a squirt of honey. Newsflash: honey does not dissolve in a glass of ice cold tea.

To the rescue: simple syrup! I just opened a package from POSH Chicago with my new vintage French mineral water bottle: mine is from Aix-les-Bains. I don’t need a lot of decorative stuff cluttering up my tiny NYC apt, so I immediately put the bottle to good use by making this batch of simple syrup, which sweetens up TBGs tea, coffee, fruit salad, or even a cocktail.

Simple Syrup

1 cup water

1 cup sugar

Boil sugar and water together in a heavy saucepan about 3 minutes, until sugar is completely dissolved. Allow to cool, then decant into a bottle for serving. Stores refrigerated for up to 3 months. I leave it on the counter: its gone in 2 weeks.

Moi tip: Infuse herbs or flavors into your simple syrup by adding mint, basil, lavender, rosemary, lemon or other flavors when boiling. Then strain before bottling. Try the basil syrup with vodka over ice: so refreshing!

Santé!

As I read the paper I tuned to the new Cooking Channel show Everyday Exotic. Today’s episode was Chinese Five-Spice and featured recipes for burgers, cucumber relish, aioli and fried onions.

I don’t think of five-spice as exotic. I’ve had it on my shelf for years. But what do I typically sprinkle it on: steamed edamame pods! I eat it like popcorn from a big bowl when I’m watching tv. Most recipes call for Five-Spice in meats and stews, but I think its great on vegetables as a spicy salt substitute. The Spice Hunter makes a nice blend and is available in most supermarkets, or online, for about $6.50 for 1.6 oz (Yes, I know its probably cheaper in Peoria, but I don’t live in Peoria)>

What are the five spices? Recipes differ, but Chinese five-spice encompasses the 5 tastes to balance the yin and yang:

• sweet
• sour
• spicy
• pungent
• salty

The most typical ingredients are cinnamon, fennel, cloves, star anise and Szechuan peppercorns. I always buy mine at the grocery, but I found this recipe on the popular chinesefood.about website:

1. In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
2. Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
3. Strain the blended seasonings.
4. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
5. Grind the seasonings until very fine.
6. Store in an airtight container.

Tips:

1. Use five-spice powder sparingly, as it can be quite pungent.
2. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

Moi tip: This got me thinking, next time I pop a batch of popcorn, I’m going to sprinkle it with Chinese Five-Spice instead of salt!

How come no one ever writes a song about returning home from a great trip? Along with the tedium of unpacking comes the fun of showing off your new finds! After my recent trip to Paris I lugged home these goodies. Why? Because they make me happy!

Pylones, the fun and funky French housewares chain, had these trés cool Eiffel Tower graters dangling in the front window of their Ile Saint-Louis shop, so of course a purchase was made! If you won’t be in Paris soon, Pylones has shops in NYC, as well as an online shopping site.

One of my other favorite houseware shops in the 6th on St André des Arts had these great silicon Eiffel Tower cake molds, sold in a set of 3 or individually. Of course I bought the set of 3, and will inaugurate them next week when I make individual Reine de Saba for a cocktail we’re hosting.

But not all souvenirs carry a price tag, some are found treasures! When I arrive in Paris, one of my first stops is always Monoprix. And one of my favorite aisles is la crèmerie to satisfy my craving for French yogurt. My favorite brand is La laitèrie, and my favorite flavor is citron: lemon. This yogurt is sold in charming little glass pots, and a stash of pots always accompany me home. I use them for individual servings of crème caramel, or pots de crème. (see Moi tip below) CoMo bff S uses hers as candle holders throughout the year: with a tea light inside, sometimes glittered and sparkled for the holidays, they make an easy chic table decoration.

Saint Marcellin is a yummy creamy cheese, traditionally sold in a small ceramic crock. And an empty crock traditionally makes it way into my suitcase, to be used chez Moi to serve olives, nuts, rice crackers or other little nibbles with an apéro.

Paris now boasts 35 Starbucks, and this trip I managed to visit most of them. Sadly no free wifi, but I was able to maintain my daily tradition of wandering the streets with my tall skim chai latte, extra hot (un tall chai latte, écrémé, trés chaud, svp!) and a straw. And because I can never have too much Starbucks or too many Eiffel Towers, this souvenir also smuggled itself into my suitcase:

Moi tip: I have many authentic recipes for crème caramel and pots de crème that I learned living in Paris, but I have to confess to loving this super simple recipe I discovered when Rachel Ray appeared on Oprah a few years ago, works every time. (note: I never add the mint or the whipped cream) Perfect for my little empty yogurt pots!

Rachel Ray’s Decadent Chocolate Cups with Whipped Cream

INGREDIENTS
2/3 cup whole milk
1 egg
2 Tbsp. sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 Tbsp. hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 Tbsp. sugar
Mint sprigs, for garnish, optional

When planning your menu, make this dessert first to allow these chocolate cups to set and chill.

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

Fathers Day is less than 2 weeks away: June 20. These gifts have been personally field-tested by TBG and have earned the very hard to come by TBG smile of approval. One of these is bound to please a father on your list!

For the sports fan:

Cufflinks made by Tokens & Icons from authentic souvenirs of his favorite sports team or stadium: I bought TBG authentic football cufflinks from Roslyn,  276 Columbus in NYC; Spare Parts, 2947 Broadway in Chicago carries similar styles (attn Cubs fans!) But online shoppers can also find them at Uncommon Goods or Cufflinks.com. Expect to pay $130 to $150+. I’ve seen styles made from Notre Dame stadium seats, Cubs game balls, Tokens & Icons also carries pens made from Yankee stadium seats, Dodgers seat bottle openers, Boston Garden floor bottle openers, hockey arena pens and cufflinks (sorry, no Blackhawks: yet!) and lots more.

For the sharp dresser:

Living in rainy or snowy climates is not easy for the guy who always likes to look sharp. Check out Swims:  These classic, classy shoe rubbers easily pull-on over shoes and protect them from the weather. Traditional black is available, but why not step it up a notch with orange or yellow? He’ll love looking good and being practical at the same time. These stylish rubbers are made in Norway of a unique stretchy rubber (similar to diver’s suits) and slip on easily over shoes. We bought TBG’s at Allen Edmonds on Michigan Ave in Chicago, but you can also buy them at Bloomies or Nieman Marcus, or at amazon.com. Around $95 – $125.

For the camera or electronics buff:

These handy camera accessories are practical, inexpensive, and useful: a sure homerun. TBG is a huge camera buff, and has bags and cabinets of high-priced accessories. But accessories are usually heavy and bulky, so not always practical to carry on a long walk, a bike ride, or an outing to the park or zoo. Check these gadgets out. I bought TBG’s online at delight.com

Bottle cap tripod: this tiny tripod screws easily onto a pop or water bottle (better filled so it doesn’t tip over) to provide some distance and stability for your subject: no more stretching your arm as far as possible to try include yourself and that great spot in your shot! About $9.50

Powercup On-the-Go Power Supply Cup: Cameras don’t work well when the battery is dead. Same for mobile phones. Traveling buy car requires multiple adapters and accessories to charge the iPhone, Blackberry, camera, and baby bottle heater. What’s a guy to do? This clever latte-cup shaped adapter plugs into the car’s cigarette lighter and rests in the cup holder. Brilliant: it charges both 120 volt and USB ports. Around $32.50.

For the gourmand:

Wine or chocolates: decisions decisions. Why not combine both with these decadent chocolate covered wine grapes: grapes infused with wine and coated in dark rich chocolate from chocolateur Bissingers? Indulge him! $16 plus shipping.

And what is TBG getting the Fathers’ Day? Shhhh, I’ll never tell. But I will share a shopping tip: I’ve been shopping Mantiques from Treasures by the Antiques Diva!