The Peripatetic Culinary Chase Moves to New York!

Yes, you read correctly.  Since I met my husband over 15 years ago, I have now traveled across five continents (including North America) and over 30 countries, truly embodying the word 'peripatetic'.  For us, New York is another exotic location following on from Hong Kong, Singapore and Bangkok.

This will be my last post whilst in the process of moving countries.  The next one will come from the big apple which I am eagerly looking forward to exploring all the nooks and crannies of the NYC food world.  Stay tuned as I build my food network in New York - one bite at a time!  Cheers!

In-Room Dining NYC

When we're away from home we do eat out a bit and then I get tired of eating prepared food...no matter how good it is!  One way we like to offset the nights dining out is to book a hotel room that offers a kitchenette.  We don't always take advantage of it but it's nice to know it's there if we want.  My husband and I are in New York City for a week and yesterday we were invited to a champagne and chocolate tasting with a sabrage demonstration from 6pm to 8pm. Earlier that day I decided to do some food shopping at Whole Foods in the Time Warner Center at Columbus Circle. While in the building (after a slight detour through the Coach store) I saw that a new shop had opened called O & Co. The storefront was decked out with Mediterranean foods and lifestyle products which immediately drew me inside. Let me just say that this type of shop is a dangerous place for me to be in as I want to buy everything I see! My husband might cringe when I reveal the retail price but in the end he does share the same passion as I do for good food!

Ok, so now I am inside the shop and my eyes are scanning the room to see what stands out the most...I am almost dizzy trying to focus on just one thing! I am greeted by an employee who quickly points out a few items for me to consider. He then goes and offers me a taste of a few different olive oils, aged balsamic vinegars which are heavenly and we begin a rapport. His excitement is infectious and tells me about 2 new products they just received in the day before; Italian tomato powder and an assortment of different canned seafood (perfect as an antipasto). He offers me a little spoon with olive oil and sprinkles a small amount of the tomato powder on top of the oil. He tells me to wait a few seconds before consuming and when I do, it's the most amazing flavor! He smiles at me and said I told you it was good! Next I taste octopus that was marinated in olive oil and herbs followed by mussels in a pickled sauce (fried in olive oil).  While the octopus was lovely, I felt the mussels would be more flavorful with the pasta I wanted to prepare back in the hotel room.

I spent nearly 20 minutes there (it's not a big shop) and if I hadn't made a detour I would have missed it and dinner would have been something entirely different. I love coming out of a shop like O & Co. and be excited about my purchases. It's so important for sales staff to be able to communicate knowledgeably about the products the store sells and equally important is a genuine passion.

Serves 2
130g mussels in pickled sauce
250g fusillata casareccia pasta
extra-virgin olive oil
Parmesan cheese, finely chopped

Cook pasta according to packet instructions. Drain pasta and add to a bowl. Carefully add the mussels along with the sauce and gently stir to combine. Add Parmesan and some pepper. You may need to add a bit of olive oil if the sauce is too dry. Serve immediately.

The Culinary Chase's Note: Dinner was ready in less than 15 minutes. Now that's what I call in-room dining.  Buon appetito!

Pasta with Roasted Peppers and Roasted Cherry Tomatoes

I enjoy perusing other food sites for inspiration and one in particular is from my friend, Francesca.  I got to know Francesca when we both lived in Singapore.  She offered Italian cooking classes in her kitchen which were hands-on and those who attended learned about the food history and culture of Italy.  Francesca has taught in New York City and currently teaches in London's Divertimenti cookery school as well as writing her own monthly articles in La Cucina Italiana.  Her style of teaching is relaxed, informative, practical and above all...fun!

Serves 6 to 8
inspired by Erbapape

500g Cencioni pasta (can also use paccheri, orecchiette)
4 red bell peppers
700g cherry tomatoes
500g ripe tomatoes
3 cloves of garlic
fresh thyme
100 ml extra virgin olive oil
Salt
Parmesan (or pecorino) cheese

Heat oven to 200°c (420f). Clean the peppers then roast under the grill, turning until charred. Peel, remove seeds and cut into strips. Wash and dry the cherry tomatoes. Place in a baking dish. Toss with 4 tablespoons of extra virgin olive oil, 2 cloves garlic, thyme leaves, salt and pepper. Bake in preheated oven for 15 minutes. Peel the other tomatoes, remove seeds and blend them.

Meanwhile, in a large skillet, heat the extra virgin olive oil with the garlic, add the pepper fillets, and cook for a few minutes. Add the blended tomatoes and continue cooking for 4-5 minutes. Cook pasta in boiling, salted water, drain it, (reserve a glass of the cooking water). Transfer to the pan for a last minute of cooking and if sauce is a bit dry, add some of the cooking water. Combine with the grilled cherry tomatoes and a good amount of thyme leaves. Sprinkle with grated Parmesan cheese (or pecorino), a few leaves of thyme, and serve.

The Culinary Chase's Note: Fresh tomato sauce, baked tomatoes and roasted peppers topped with freshly grated Parmesan...wholesome goodness at its best! Thyme and tomatoes pair wonderfully in this dish!  Enjoy!

Goat Cheese Panna Cotta

Panna cotta (cooked cream) is an Italian dessert and I never knew, until the other day, there were savoury versions out there!  This recipe, which is served at Scaramouche restaurant in Toronto, is not only easy to make but absolutely delectable!  You can also serve it on toasted brioche.  Either way, it's a perfect starter and sets the tone for the rest of the evening.  

Serves 6
adapted from Keith Froggett

2 cups 35% cream
2 sheets leaf gelatin
4 oz. goat cheese
1 cup goat yogurt
1 garlic clove, finely chopped and made into a paste
vegetable oil

Lightly smear the insides of 6 half-cup (125-ml) ramekins with the vegetable oil. While heating the cream until just boiling, soften the gelatin in cold water. Drain the gelatin and squeeze it quickly in your hands to remove excess water. Stir the gelatin into the cream and remove the pot from the heat. Add the goat cheese and the yogurt. Using a hand-held blender, blend until smooth. Pour into the ramekins and refrigerate until set (at least 4 hours). To remove the panna cotta from the ramekins before serving, run a sharp knife around the edge of each ramekin and unmould each onto a serving plate.  You can also set the moulds briefly in hot water if necessary.  Serve on a bed of dressed salad leaves, drizzle with extra-virgin olive oil and top with freshly ground black pepper.

The Culinary Chase's Note: A silky-smooth texture and the garlic lightly perfumes the goat cheese. To make the garlic paste, mince garlic then add a pinch of salt and use the side of the blade of a sharp knife and smear the garlic back and forth until it becomes a paste.  You can also use a mini-muffin pan if you don't have ramekins.  For other recipes, check out Nicky from Delicious Days Asparagus Panna Cotta with Pancetta, or how about Panna Cotta with Fig Salad from Australian Taste magazine?  Try something totally different...Kabocha Squash Panna Cotta.  Enjoy!

Chicken Breasts with Artichoke-Olive Sauce

Pan searing chicken breasts in a bit of olive oil and then popping them into the oven doesn't excite my taste buds (rather bland if you ask me!) BUT, add a sauce like this and you just might catch me running a finger along the plate to savor the remnants. Oh dear, what would Emily Post have to say about that! Not only is this a lip-smacking meal, dinner is served in 20 minutes.


Serves 4
adapted from Food & Wine

1/4 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3 garlic cloves, minced
1 tablespoon chopped oregano
10 oz. jar marinated artichoke hearts
8 pitted kalamata olives, pitted and halved
1/2 cup coarsely crumbled feta cheese
salt and freshly ground black pepper
4 (6 oz.) skinless, boneless chicken breast halves
2 tablespoons chopped parsley

Preheat oven to 200c (400f). In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano. Fold in the artichokes, olive and feta. Season the sauce with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon olive oil. Add the chicken and cook over moderately high heat until browned, 3 minutes, turn over and transfer skillet to the oven. Roast the chicken for 10 minutes, until meat is white throughout. To plate up, add chicken breasts and spoon the sauce over each piece. Garnish with parsley and serve.  

The Culinary Chase's Note: If you don't have fresh oregano, use a teaspoon of dried. I didn't use salt in the sauce as the feta and olives have their own unique salty taste. Fresh and easy with flavors to satisfy the most discerning palate...my kind of meal.  Enjoy!

Pasta Bake with Pancetta, Rosemary and Minced Pork

This dish reminds me of one my mother in-law makes and it's always a top request when she visits. The aromas from it make me feel as though Aida is right in the kitchen with me. It's a relatively easy meal to prepare and will have your family asking for more.  

Serves 6
adapted from Woman & Home

6 tablespoons extra-virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
250g (9oz) cubed pancetta
500g ( 1lb) minced pork
2 tablespoons freshly chopped rosemary
400g can cherry tomatoes
300g (10 oz.) penne
4 large eggs
50g freshly grated Parmesan cheese
salt and pepper to taste

Heat 4 tablespoons olive oil in a large saucepan and fry the onion and carrot for 5 minutes until soft, stirring occasionally. Add the pancetta with the minced pork, and rosemary and continue to cook for further 5 minutes, stirring continuously. Add tomatoes, season with salt and pepper and continue to cook over medium heat for 15 minutes. Stir occasionally. Remove from heat and set aside to allow sauce to cool to room temperature. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and leave to cool. Heat oven to 180c (350f). Break the eggs into the saucepan of cooled pasta and add the grated Parmesan. Mix together. Brush the remaining oil over the sides and base of a 22cm (9-inch) non-stick baking dish with side about 5cm (2-inches) high. Pour in the pasta mixture and spread out evenly. Cook in the center of the oven for 30 minutes until crispy and set. Remove from oven and let rest for 5 minutes. Serve hot or cold.

The Culinary Chase's Note: Rosemary with its earthy flavor, is a lovely addition to the sauce.

Sushi

The first time I ever made sushi rolls was back in 2006. I was excited to make my own back then and that enthusiasm hasn't faded.  I am also happy to see that sushi is now being made in our local grocery stores, albeit a bit more for a westernized palate.  This allows an opportunity for everyone, if you haven't already done so, to give this Japanese delicacy a try.  Once you get the hang of the steps involved and tips mentioned, the result is something I know you will be proud you made.  According to Masaharu Morimoto, a well-known Japanese chef, making maki rolls requires just three things:  high-quality ingredients, a bamboo mat and practice.

Serves 4 to 6 (as a side)
inspired by Masaharu Morimoto

Japanese rice
wasabi
fillings such as:  crab meat, tuna, salmon, cucumber slices, avocado slices

For the rice:
Rinse 2 cups of short-grain, Japanese rice 5 times, then drain in a colander and let dry for 15 minutes.  Cook the rice in a rice cooker according to manufacturers instructions.  Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat.  Cover and cook over moderate heat for 10 minutes.  Reduce the heat to low and cook for 10 minutes longer.  Remove from heat and let stand, covered, 15 minutes.
 
For the sushi vinegar:
In a small saucepan, combine 1/4 cup of saki-mash vinegar (or white wine vinegar), 1/4 cup rice vinegar, 1/4 cup of sugar and 2 tablespoons salt.  Warm over moderate heat, stirring until sugar is dissolved.
Meanwhile, transfer the cooked rice to a large bowl.  Sprinkle 1/2 cup of the seasoned vinegar all over the rice.  Drizzle onto a spatula while waving it back and forth.  Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoned vinegar.  Fan the rice while mixing it to help it dry.  Cover the rice with a damp towel to keep warm.

To assemble:
Carefully wave a 4 x 7 inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat.  Wet your hands in water, then scoop up 1/2 cup of sushi rice.  Gently form the rice into a loosely packed, palm-width log.  Place the log at one edge of the nor and begin spreading it across to the other side.  Continue to spread the rice all over the nori, re-wetting your hands as necessary, until an even layer covers all but 1/4-inch border at the top edge.  Spread about 1/4 teaspoon wasabi lengthwise along the middle of the rice.  Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.

Roll the bamboo mat up and away from you, curling the nori and rice around the filling, use your fingers to hold the filling in place as you roll.  Once the roll is sealed, gently squeeze, pressing gently on the top and sides to compress the roll slightly and form a rough square edge.  Press on each side of the roll to make a neat surface.

Cut the maki by lifting off the bamboo mat and transfer to a work surface.  Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade.  Using a long slicing motion, cut the maki in half, then cut each half into thirds.  Make sure the knife is very sharp otherwise you'll end up tearing the sushi roll.

The Culinary Chase's Note:  It's important to maintain an even thickness with the rice when spreading over the nori sheets because if it's too thick, you'll end up with a gigantic roll!  You'll note from my photos that I used plastic wrap as I don't have a bamboo mat which worked out quite nicely but I'm sure the sturdiness of the mat would make an even tighter roll.  Morimoto says that to be eaten safely, sushi-grade fish must be handled correctly:  it should be frozen at least one day to kill any parasites.  Salmon and mackerel have the best flavor and they should be rubbed with fine sea salt, let stand 20 minutes, rinse well, pat dry and sprinkle all over with rice vinegar.  Crisping the nori sheet over an open flame helps to make it easier to cut and eat.  Enjoy!

Roasted Beet and Goat Cheese Salad

If you search my blog for salad recipes you'll see there are 33!  Yes, I am a salad queen at heart.  I love how easily a salad can be thrown together as an accompaniment to a main meal and some of the ones I've made have been meals by themselves.  I always make my own salad dressings which vary from a simple olive oil and balsamic vinegar to the one below that requires a bit more work but well worth it taste/calorie wise!

The wild beet (the ancestor of the beet we know today) is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European shores. In these earlier times, people ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food.  Beets did not become a popular food until French chefs recognized their potential in the 1800's. Beets' value grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland.  Beet powder is used as a coloring agent for many foods. Some frozen pizzas use beet powder to color the tomato sauce.  For more nutritional information on beets, click here.

Serves 6
adapted from Stories restaurant

1 lb small, mixed beets (trimmed)
3 branches of fresh thyme
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt and ground pepper to taste
aluminum foil

Salad Ingredients:
1 cup fresh orange juice
1 small shallot, finely diced
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1/2 cup extra virgin olive oil
salt and freshly ground pepper to taste
couple of handfuls of young arugula (rocket)
8 oz goat cheese
2 oz pistachios, peeled, roasted and coarsely chopped

Preheat oven to 180c (350f).  Roast the beets in a aluminum foil pouch by folding a long piece of foil in half and fold seams along the sides.  Add beets, fresh thyme, red wine vinegar and olive oil.  Fold top and place the foil pouch on a baking tray.  Place in the oven and cook 30 minutes.  Remove from oven and allow to cool to room temperature or until you are able to peel the skins. To make the vinaigrette, start by reducing the orange juice (place juice in a pot over medium heat) until it’s one quarter of its original volume. Remove the orange juice from the heat and let cool to room temperature. Add the diced shallot and balsamic vinegar.  Slowly whisk in orange zest and olive oil.  Season with salt and pepper to taste and set aside.  Place the arugula in a bowl and dress with the vinaigrette.  Divide the arugula amongst the plates.  Place the roasted beets around the arugula and top each salad with equal amounts of the crumbled goat cheese and pistachios. You may want to cut the beets into quarters if they are bigger than a golf ball (like I did). Drizzle a small amount of the remaining dressing around each plate. The Culinary Chase's Note:   Choose beets that are small and firm with deep maroon coloring, unblemished skin, and bright green leaves with no sign of wilting. The root should still be attached.  Avoid large beets which have hairy roots as this is an indication of age and toughness.  Roasted beets become even sweeter in flavor and are a wonderful addition to any salad!  Enjoy!

Fresh Peach Tart with a Crumble Topping

Nova Scotia, for its size and short growing season, has a surprising selection of fruit especially stone fruits.  There are a number of u-pick farms around the province that sell apples, pears, peaches, plums, cherries, grapes.  Local peaches are in abundance and each time I enter a grocery store I find myself picking up a basket.  The peach originated in China and peaches are symbols of immortality and unity. Peach blossoms are carried by Chinese brides.  Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories.

Makes 10-inch tart pan

Pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Crumble Topping:
105g (3/4 cup) flour
200g (1 cup) brown sugar
1/2 teaspoon cinnamon
115g (1/2 cup) butter, room temperature

4-6 ripe peaches, sliced

To make the pastry, make sure the butter is well chilled.  This is Martha Stewart's pie dough recipe which I use as my fail-safe recipe.  In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix. Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.

Preheat oven to 190c (375f).  Remove dough from the refrigerator and unwrap dough but leave it on the plastic wrap.  Take another piece of plastic wrap and place on top of the dough.   Use a rolling pin to flatten the dough out to desired size.  The plastic helps to keep the dough from sticking.  Remove plastic wrap from the top and use the bottom wrap to help position the dough over the tart pan.  Lay the dough across the pan and gently push along the bottom and sides of the pan.  Trim the excess dough.  Place peach slices on the pan.

 

To make the crumble topping, combine the flour, sugar, cinnamon in a bowl.  Add the butter and rub it in with your fingers or fork until it resembles coarse crumbs.  Sprinkle evenly over the peach slices.  Bake 30-40 minutes until topping is bubbly and pastry is golden.


The Culinary Chase's Note:  The crumble topping is quite decadent on top of the fresh peaches as is a dollop of vanilla ice cream.  Yum!

Parmesan Tuiles with Heirloom Tomato Salad

Fall is just around the corner.  It's a time of the year I love the most when the leaves start to change color, the nights are cooler and fruit of the farmer's efforts is noted in the grocery stores.  Tuile is a French word for tile and is a thin, crisp cookie with a lacy texture.

Serves 4
adapted from Food & Wine

6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons butter, softened
1 tablespoon plus 2 teaspoons flour
1 tablespoon chives, snipped
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil

Preheat oven to 200c (400f) and line a large baking sheet with parchment paper.  In a medium bowl, combine the cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms.  Form the dough into a 4-inch log.  Cut the log into 12 equal slices and place slices on the baking sheet.  Using your fingers, press the slices into 1 1/2-inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling.  Let the tuiles cool completely, then transfer them to a paper towel-lined plate.  In a small bowl, toss the tomatoes with the chives, tarragon, olive oil and season with salt and pepper.  Place tuiles on a plate.  Spoon the salad over the tuiles and serve right away.

The Culinary Chase's Note:  These were a bit fussy and I'm not so sure the ingredients were enough to make 12 as I ended up with 8.  Also, I felt that pressing the discs out to 1 1/2 inches was a bit too big as they will expand as they cook.  I used cherry tomatoes as the heirloom tomatoes were picked over and the ones left not so good.  All that aside, they were delicious.