Friday Flowers

Delightful Decisions

For most of my adult life I have bought myself flowers every Friday. I love having fresh flowers in the house and to me these Friday Flowers signify the beginning of the weekend. The time to entertain friends, host a brunch, garden lunch, elaborate dinner party or just dinner for me.

Secret Ingredient

It’s not just about grabbing a ready-made bunch by the check out counter to spruce up the house. I take great pleasure in picking around the flower markets for what I think will look good bunched together at the table, alone on the nightstand or on the kitchen island. There is a strategy to Friday Flowers. Which look the most fresh? Which will last until at least Wednesday? What mood am I in? What will fill my room with a gorgeous frangrance? Which are beautiful but stink?

Black Callas…Swoon

I love the big rolls of parchment paper that the shop uses to wrap my flowers in. I like the sound of the tearing of it and crumple as the flowers get nestled into this flower funnel. I watch the shopkeeper eye my selection and assign a “flower type” on me silently. It changes my step as I leave the shop. I have flowers! I see others peak into the wrapped package to get a glimpse. Other Friday Flower friends I assume.

Country Living Style

B, knowing about my ritual, used to bring me fresh flowers every friday. He knew I loved Asian Lilies and would buy me a gorgeous dozen on the way home. His Friday Flowers went away over time and while they were such a wonderful gift, I was just as happy to pick them up myself so I could experience the ritual. Funny little habit that brings me such simple joy.

Simple. Sophisticated. Stunning.

Once home with the flowers, the fresh veggies, cheeses and charcuterie, wine, baguettes and fresh catch I set straight to arranging the flowers first. Oh, how did those other yummies land in my market basket? You see once the Friday Flowers have been selected, they inspire the weekend menu.

Succulents

Once home I pour a little glass of vino, put on some music and the ritual goes on. Selecting and rinsing the various shapes and size of vases, opening all the flowers, cutting the stems (on the bias of course), removing the lower leaves and making an array of arrangements that suit my mood, the season, the occasion or the menu.

Indian Summer Theme

While this sacred ritual of mine each Friday has always been kept private I have decided to share Friday Flowers. Maybe they will be mine, maybe just inspiration of flowers I have seen other places but I am going to give you flowers every Friday now as well. Don’t worry, this doesn’t change the status of our relationship or come with any strings. I just think we all deserve flowers on Friday.

Pok Pok Ny

Spice Shrine

Last Saturday night we wandered down to the Columbia Street Waterfront, aka S. Brooklyn dock yards, to try out Pok Pok Ny.

What is Pok Pok Ny, you ask? Well, it’s the third Thai restaurant by Portland chef, Andy Ricker; who is making quite a name for himself in his quest to bring Northern Thai cuisine out of the mountains and onto our plates. Given the meal I had, I would say he is on the right path.

Ny is not actually for New York, but distinguishes a Thai business as being “in town”. Columbia Street Waterfront is definitely one of the “up and coming” areas in town. A bold move for him, or maybe just irresistible rent rates.

The tiny establishment was packed at 8:30pm with an hour and a half wait. They took my cell phone and proceeded to tell me I would receive 3 text messages. The first, confirming the table. The second, giving 15 minute notice and asking to press 1 if you still are dining. The third, your table is ready. Something told me this wasn’t your ordinary Thai food shack dishing up green curry and massaman.

Working his magic

I could describe the decor in the next few sentences, the mood, the atmosphere. But I am not going to. The only thing that matters about this place, is what is on your plate!

I have had great Thai food around the world, including in Thailand, and this meal was actually a food changing experience. I will never see Thai cuisine the same again. I will try everything on this menu. That never happens.

As all Thai should be eaten, family style, we shared three dishes and the most delicious sticky rice this side of Chang Mai. No morsel was left behind.

Thai-rific

Yam Samun Phrai – Thai Herbal salad of shaved carrot, parsnip, white turmeric, betal, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds and a coconut milk dressing.

Da Choms Laap Meuang – Spicy hand minced pork salad with aromatics, spices, herbs, crispy fried shallots and garlic.

Kaeng Hung Leh – Thai sweet pork belly and shoulder curry with ginger, palm sugar, turmeric, tamarind, burmese curry powder and pickled garlic.

We licked our lips clean and ordered the Coconut Ice Cream Sandwich, unlike any ice cream sandwich or dessert, for that matter, I have ever had. Coconut-Jackfruit homemade ice cream served on a sweet bun with peanuts, sweet sticky rice, condensed milk and chocolate syrup. Its a specialty of Thai street markets and unlike any flavor combination you could imagine.

I complained about the hour and half wait. Knowing what I do now, I would have waited 3. Andy Ricker is changing the game of Thai cuisine, as we all know, it with combinations of flavors and spices that speak of some long-lost Thailand. While I would go in search of this magical culinary mecca, I’ll just cruise down to Columbis St. instead, for now.

No reservations. No excuses. Just go.

127 Columbia Street // 718-923-9322

Lemon Love

Signs of Spring

April heralds in the Spring Season.

Temperatures already reaching the high 70′s and low 80′s in NYC and buds buds, beautiful flowering buds on the trees. Cherry and peach blossoms, dogwoods in pink and white and some tree that I cannot identify has the most magnificent pink blossoms, to the tune of peony. These, I covet and steal after dark on long dog walks. Yes, its true and I admit it. Is it wrong to carry flower shears in the dark in Brooklyn? I think it’s a grand idea. Self defense that fills the vases around my apt with beautiful blooms. I promise I only take the ones on neutral sidewalk territory.

There is one other thing that really says its Spring to me and that is LEMONS! I crave lemonade, lemon scented cleaners, lemon detergents, lemon soaps and lemon everything in my cooking. Lemon is my favorite Spring flavor. Its fresh and flirty, like Spring. Tart, like something new just spring to life. Its got a Zing!, just like the reawakening we feel after a long grey Winter. It’s the color of the sun in April. Its daffodils and tulips, the first flowers of the season. It’s a color that reminds us of the sun and happiness and all things yellow

It’s what I want to taste and cook and put into every dish! That fresh citrus flavor that awakens the palette and announces a season of lighter brighter and fresher foods.

Lovely Lemon Tarts

No better recipe to start with than something both lemony tart and sweet. These little bite size lemon “tarts” are a tried and true crowd pleaser. (Be sure to hide your stash before company arrives).

The lemon sabayon can be made ahead and keeps in the refrigerator for a few weeks (but only if well hidden

The tart dough is really more like a shortbread dough. I make two batches and freeze the second for quick entertaining. You can really make sweet crackers, tart shells and even cookies from this not too sweet but super nutty dough.

Sabayon:

2 Large Eggs

2 Large Egg Yolks

3/4 Cup Sugar

1/2 Cup Fresh Squeezed Lemon Juice

6 Tbsp. Cold Unsalted Butter

Set up a double boiler. Whisk eggs, yolks and sugar until smooth. Set over the boiling water and whisk the mixture continuously and evenly for 2 minutes.

When the eggs look foamy and have begun to thicken add 1/3 of the lemon juice and continue to whisk vigorously. Never stop whisking. As it thickens add the remaining 2/3 lemon juice in two parts. Whisk approx. 10 minutes until it is thick and has turned very light yellow in color.

Turn off heat but leave over the warm water. One tablespoon at a time, add the butter and incorporate. It will loosen a little but thicken back up once in the fridge.

Set in the refrigerator to cool. The sabayon should be as thick as a spread.

*The sabayon can be spread on toast, crackers, pancakes or just enjoyed by the spoonful.

Tarts:

2 Cups Hazelnuts, finely ground

1/3 Cup Sugar

3 Cups Flour

8 Oz. Unsalted Butter, Room Temp

1 Egg

1 Tsp. Vanilla

Add ground hazelnuts, sugar and flour and combine well.

In a separate bowl combine butter, egg and vanilla – blend well.

Add dry ingredients to wet and mix well (best by hand).

Wrap the crumbly dough in plastic wrap and refrigerate for about 10 minutes at least.

Preheat oven to 350 degrees.

Butter or spray mini muffin tins. Using your fingers add about 1 tbsp of dough per muffin tin and press down and to the sides, shaping the tart shells.

Bake 10 minutes until browned. Cool.

Add the lemon sabayon to each tart, filling to the top.

Dust with powdered sugar and then grate fresh lemon zest over the top of the tarts.

Now, bite into Spring!

Remember to Share!

Round Top, Texas

Warren, Texas Ya'll

Hey Ya’ll! I am in Round Top Texas this week and weekend with our amazing Gypsy Faire Tents. Its our first time to exhibit out here and WOW what a truly crazy place this is. If you have been, you know. If you haven’t, you like me, don’t know what you have been missing out on! Even I am not sure I have words for it. If you like the words antique, bric a brac, vintage, repurposed, recycled, junk, found objects and one mans trash – then this is the place for you.

So, lets just start with some pictures to set the mood. If you happen to be attending and read this, we are actually showing at Zapp Hall (yes, home of the Gypsy Prom which is tonite!) in Warren TX. This stretch of the road has 77 residents 350 days of the year until the masses arrive for antiques week. Come see me!

More on the Gypsy Prom after tonite.

Of course, the best thing I have seen here is…

Gypsy Faire Tents covering Vincent Peach Jewelry

Signs …

Sign of the Times

Vintage Fun…

Out and About

Morning Coffee and afternoon Arnold Palmers from the love bug.

Love Bug

A few for the road?

Kickin It

More tomorrow, live from Round Top Tejas!

Cinema & Supper

3 Seats Left!

The next Haute n the Kitchen Supper Club is this coming Saturday night, March 31st.

If you don’t have a reserved seat yet, well…you still have a chance! There are 3, I repeat only 3, seats left.

Six of the most memorable food scenes, from films around the world, are the inspiration for Supper this month.

The menu is planned and all six of the courses are sure to delight.

So you not only get a fabulous six course supper, but an evening of cinema as well.

Did I mention only 3 seats left. Here’s how to get you seat right now:

https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=J3CG83ETZ8VU2

If that hasn’t got you running to Paypal, maybe this inspiration board for Supper will.

Cinema & Supper Inspiration

It was more difficult to narrow down the movie scenes than I ever imagined. There are some exceptional food inspired scenes just in American films alone. I didn’t want to repeat any country more than once, so that made it even harder to select the best of the best around the world.

However, I would be remiss to not share some of the scenes I passed on. So, this week I will share a few scenes that won’t be at Supper, along with the course I would have prepared!

Supper & Cinema all week!

I can’t think of a better way to start than with a dose of Jack. Here he is in “Five Easy Pieces”.

Karims, Old Delhi

Karims, 1913

In September I was in Delhi for a few days and really wanted to spend my evenings exploring the culinary underbelly of the city. I did early research and all rickshaw roads led to a place called Karims in Old Delhi. In business for 95 years now, with an owner lineage that goes back to the 16th Century, I figured they must be doing something right.

One Mr. Zahiruddin was a cook for the Mogul Court in the 16th Century and his family has continued in those pots & pans, even after being exiled in 1857. The family returned to India in 1911 and re-established themselves in the culinary scene as THE place to get the best of Mogul food. Namely, their Seekh Kebab and other mutton dishes are heralded as the best of India.

Old Delhi

I couldn’t get there fast enough in September, to only find…lights out, doors locked. It was Sunday and Karims was closed. Head hung I wandered through Old Delhi. I had to, you see, to avoid stepping into any of the murky black bubbling sidewalk streams.

Tonight found me back in Old Delhi and luckily everyone with me was GAME ON for dinner at Karims.

View from my Bicycle Rickshaw

A narrow alley with a dim sign at the end is the only indication you have reached this place of glowing reviews. The alley opens to a little square that is the heart of Karims. First sight was the gravy (curry) guys stirring their ghee rich butter sauces in big pots.

Next came an elevated room with a sunken tandoori.

Flying Naan

Two guys were rolling out chapatis and firing them in the tandoori. They would toss the fresh-baked flat bread disks across the room into the hands of the waiters.

Seekh Kebab King

Opposite this room a man stood high and tall over us, in charge of a “grill” laden with mutton kebabs.  The stuff of legends, or at least guide book, travel show legend. His manly man grill was a long rectangular metal box with a pile of charcoal at one end, the meat skewers in the middle and a  small room fan was over the end acting as an exhaust. It rather just infused the whole area with the smell of these grilling skewers of chili and lamb mince.

We found a table upstairs in the unadorned, florescent lit main dining room. Plastic plates, paper napkins, mix matched cutlery and paper cups are about as fancy as it gets here. Nimbu Sodas (lime with soda water) are the drink of choice, either salty or sweet.

Then we got down to business.

Karims Kebabs

First the Seekh Kebabs (minced lamb with spices) were served. It melted on my tongue. Soft and spicy and rich with layers of the meat. Its served with a mint and green chili sauce that elevates the heat and brightens the flavors. It was why I came and it did not disappoint. I was more than tempted to slip a few into my handbag for a midnight snack.

Next, the highly acclaimed Tandoori Chicken. Yeah, we have all had our fill of T Chick right. Well, again, Karim proved their reputation by giving me a taste of Tandoori Wow! The chicken was so tender and full of flavor. Best I have had. Needed no adornment.

XL Leg o Lamb

Next, a Fred Flinstone Leg of Lamb. It was pure comedy to look at this massive leg across the table. We were deer in the headlights looking upon this beastly leg. Once sliced the meat soon disappeared amongst the plates. The best bit was the outer layer which had charred nicely and held the most amount of the brining spices.

A chicken Biyrani passed but was no match for the one I had at Ajit Bhawan, Jodhpur in September. Sorry Karims. Has to be said.

Rice Pudding or Glue?

Lastly the best presented rice pudding ever was brought to the table. Rough hewn handmade terra cotta bowls were filled with the pudding, sprinkled with fresh pistachio, stacked top side onto each other and passed around with wooden ice cream spoons. Awesome presentation. Wish I could say as much for the taste of the pudding. It was pretty much wallpaper paste to me. Good thing I came for the Seekh Kebab.

Dinner for four was $35. In terms of flavor and freshness and spice and complexity it was worth four times that.

Only wishing I had followed through on slipping a few kebabs into my bag.

Chilling with Chai

As we whizzed out of the Old City, I saw this guy in the middle of mass chaos. Chill. Having some chai. All of what I love about India in one second. The buzz, whirl, honk madness meets a moment of inner quiet, stillness, a mere second of peace seen through his.

Parisian Primavera Ladies Lunch

The Eiffel in Spring

Paris in the Spring may sound cliché, but who wouldn’t want to stroll along the Seine with the first blooms of the season?  A view of the Eiffel tower in a misty haze (yeah it rains a lot in Spring there) and the smell of baking baguette from every passing boulangerie door.Well, my friend Rachel for one. She is French and I am just going to put it down to the fact that she just can’t appreciate what she grew up with

I gave you the inspiration board for Spring entertaining in Paris in my last post. Did it work? Were you inspired to dust off your Julia Childs cookbook? Coq au Vin. Beouf Bourguignon. Moules. A tartin. Anything?

Ladies Lunch

In case you need a bit more inspiration…here is my suggested menu for a Ladies Lunch in the Springtime. Because you know it would just be you and your girlfriends that would want to take that stroll!

Champagne Toast (of course)

Endive Salad

(Shaved Endive, shaved fennel, shaved carrot, shaved brussel sprouts, all raw, tossed in a lemony vinaigrette and sprinkled with crushed hazelnuts)

Coq Au Vin

(Julia’s recipe for this French classic is superb. As an adjustment to make it a little lighter, um yeah, French food is riddled with butter, replace olive oil for the butter and use white wine instead)

Apple Tartin

(Before layering the apples, spread a layer of almond paste on the pastry. Top it off with creme fraiche rather than whipped cream. More savory.)

A long lingering gossip filled Cappuccino! A stop into Laudree for a few macaroons.

Best...Ever.

Then, another long stroll along the river, past Notre Dome and perhaps some late afternoon antiquing? Or a nap.

Paris Flea Finds

Spring Fever

Spring Color

February 26th, 2012. New York City. Well, Brooklyn actually. Sunny Skies. Temperature in the 50′s.

What is wrong with the above statement? NOTHING! Forget its February and that there is “supposed” to be snow on the ground up to our ears. Forget chilly arctic air and death defying icy sidewalks. Forget snow plows. Mother Nature has decided that 2012 is going to begin with a warmer, more gentle version of Winter.

So what should we be doing about all this beautiful weather? Why, entertaining and hosting fabulous dinner parties of course!

I am going to embark on a week-long (that’s how long I have before heading around the world) “inspired entertaining for Spring” blogfest. Each day a new theme for Spring entertaining.

Ready? Lets get it started. Tonite, I just want to set the mood. So, here is a little inspiration board for tomorrow first dinner. Spring, in Paris.

Spring in Paris

Coming Soon…

This rendering is what has been keeping me sooo busy and away from writing here! I have certainly neglected my blog duties but I can promise you it’s for good cause. I can’t tell you everything just yet, but I certainly can let you in on the BIG SECRET.

Mom bought a 1930′s historic building on her little town square in the N. GA mountains about two weeks ago.

The building is being gutted as we speak and plans are coming together for what is sure to be the hottest new spot in her town if not for a dozen towns around!

The building is an extension of The Martyn House (www.themartynhouse.com), providing 6 more rooms for her B&B, although these are sans Glamping. Its called The Martyn House Inn Town.

More importantly she is in talks with some great coffee bean roasters for the Coffee Bar on the street level. Lots of goodies here including a mercantile, an event space, a design/culinary library…YES. I could tell you more but we are saving it for the press releases going out next week.

For me, it’s all about what is going to be settling into the back right corner of the building. A 1000 sq ft Culinary Center hosting weekly, monthly and 5 day retreat classes. Unlike other culinary centers however, we are going to offer an adventure. A center where the food is picked from real gardens that morning, prepared that afternoon and enjoyed on a mountain top that night. Where a gourmet picnic class  is enjoyed beside a rushing river you just kayaked. It’s beyond exciting and I am very very proud to be the co-director of the center.

More details will come soon. I just wanted to let everyone know so you can pencil in your culinary adventure with us for Summer 2012 and on.

We are putting the curriculum together now and hopefully class schedules will be ready in another month or so. I hope to keep you updated with pictures of the renovation as well. The building is one of a kind!

IF you are chef and interested in teaching at the center, please write to me! If you know a great chef who might be interested, have them write to me!

Happy Friday!

H

Kiss Kiss

Spontaneous Kiss

Kiss is a rather funny word. Think about it. Its more of a hiss than a tender affection. It starts with a sharp K, not a soft sweet consonant like Mmmmm. It’s a short strong word, more biting than long and lingering. Who is to blame for this word that contradicts its action?

kiss (v.) O.E. cyssan ”to kiss,” from P.Gmc. *kussijanan (cf. O.S. kussian, O.N. kyssa, O.Fris. kessa, M.Du. cussen, Du., O.H.G. kussen, Ger. küssen, Norw., Dan. kysse, Swed. kyssa), from *kuss-, probably ultimately imitative of the sound. Related: Kissed; kissing. The O.E. noun was coss, which became M.E. cuss, but this yielded to kiss, from the verb. For vowel evolution, see bury. There appears to be no common I.E. root word for “kiss,” though suggestions of a common ku- sound may be found in the Germanic root and Gk. kynein ”to kiss,” Hittite kuwash-anzi ”they kiss,” Skt. cumbati ”he kisses.”

Brilliant,  coss to cuss to kiss. Guess that explains why we kiss after a fight. Cuss then kiss Even funnier that it’s of Germanic root because we know how romantic and sexy the Germans are. No offense ok, but Germany is not one of the Romance language countries for good reason. Reason #1 – KISS.

Even though the word may not represent the action, it has to be said that, few things in life are better than a Kiss. Yes we all cherish a kiss from Grandma or Grandpa, a peck (another bad word for it) on the cheek from Mom or Dad to show how proud they are of you.

Forget all those right now. Lets talk about the kisses that count. The ones where your toes slightly curl. The ones where you are sure that if you opened your eyes you would find yourself 2″ off the ground. The ones that give you chill bumps on a perfectly warm night. The ones that cause dizziness. The ones where time stands still. The ones you never forget.

With Valentines Day just around the corner, I challenge you to NOT buy the red roses, NOT pay $8 for a Hallmark card with someone elses sentiments, NOT make reservations at an overcrowded overpriced restaurant and NOT buy a heart-shaped box of waxy chocolates. I say give the gift of the perfect kiss. This challenge is harder than you think. It has to be in just the right place, presented in just the right moment and chock full of honest tender passion.

I am going to leave you with some examples, to get you on the right path. These kisses have gone down in history. They broke the rules, the expected norms and many a heart. They were the start of something and some were the last, the end.

Casablanca Kiss

Bittersweet.

Officer & A Gentleman

Swept off her factory feet kiss.

Spaghetti Kiss

Cartoon Kisses

Princess Bride

Medieval Kisses

Cupid Kiss

Where it all started…

Naughty Kiss

Where it all ended (for them anyway)

Breakfast at Tiffanys

The Classic Movie Ending Kiss

The Notebook

Is there anything better than a kiss in the rain?

Post Card Perfect

The one leg lifted kiss…classic.

The last kiss is for all you fellow NY’ers. Maybe, just maybe this will be you on February 14th. The meter running kiss…

Yellow Cab Kiss

Trust me Gents, one perfectly timed and placed kiss will have her floating far longer and lighter than that box of chocolates you just bought. Give those to the schmuck next door and woo your lady with the perfect kiss.