My Homage to the Food of Colombia's Coast
My friend likes to joke how on my last day in Cartagena I slowly walked into the ocean to bid the beautiful, Caribbean seaside city farewell. That last morning I tried to capture all the sights, smells, tastes and sounds and bottle it up the way one might bottle up sand from a beach they wish to carry with them. Now back in New York, I miss those sun soaked mornings of strolling through...
The Simplicity of Searing
It is unbelievably easy to sear tuna and make a restaurant worthy dish in the comfort of your own home. Follow the steps below for a great meal that takes less than 10 minutes. 1. Take a piece of tuna steak and season it on both sides. I like to use Chef Tim Love’s seafood rub, but you can also season both sides with sea salt and pepper. 2. Pour some olive oil in a frying pan and use...
Homemade Whipped Cream
This morning I woke up and while making Starbucks Christmas blend coffee for my fiance and I, I used some homemade whipped cream. The combination of fresh coffee and even fresher whipped cream was too delicious not to share here. Forget store bought whipped cream, with three simple ingredients you can whip together a healthier, easier whipped cream to use for whatever you desire. What...
Coconut Tres Leches
Over the Thanksgiving holiday I was tasked with whipping together the entire Thanksgiving feast and although I am quick to call myself a gourmand, I would never go so far as to call myself a chef. Yet, the dinner turned out phenomenal and of the many dishes that I somehow managed to prepare this dessert proved one of the most popular. Of course, credit is given where deserved and this recipe comes...
To prevent sliced apples from browning try squeezing a couple drops of lemon juice on them next time.
Scenes From a Successful Turkey Day
A couple days ago I was tasked with preparing Thanksgiving dinner for my family for the first time. Although I consider myself a self-proclaimed foodie, I have never gone so far as to call myself a good cook and so this not chef prepared to rise to this Top Chef-like challenge to whip together a Thanksgiving feast. I am happy to report that my optimism was not misplaced and that the outcome of my...
For a great twist on your vanilla ice cream try drizzling olive oil on your ice cream and stirring it in, it adds a great pop of flavor.
The Not Chef Challenge
I’ve always thought of myself as a self-proclaimed foodie but by no means as a chef; if anything perhaps I’m more of an experimenter who gets fancy with the spices from time to time. I don’t cook, I play and when I whip up meals in my kitchen it is like I am acting out a scene from Top Chef and trying to create something fabulous out of my (more often than not) empty fridge. ...
Hats off to the Chefs; Scenes from the New York...
A good wine should dance across the tongue. A great wine should do it a little...– Ruth Bourdain
Baby, It's Cold Outside
When the weather is chilly outside there’s no better time to whip up some chili to warm up. Chili is the ideal comfort food-it is easy to make, just becomes more robust the longer it sits and is laid back enough for no extra frills. When making chili, if you’re aiming for more of a soup-like chili then be wary of not letting the chili simmer too long. My chili below is on the thicker...
For the Love of (Mexican) Food
I love Mexican food. The delicious spices that so naturally dance on the palate with Mexican food is enough to excite the senses of any foodie. On a lazy Saturday evening there is no better pastime than ordering some quality Mexican food and warming up against the cold, October weather unfolding outside. Without even swapping my fuzzy socks for stilettos, here is a sampler of tonight’s...
Notes from a Self-Proclaimed Foodie
Some people eat to live while others live to eat and I am definitely the latter; my love of food comes from an appreciation of the amazing way in which spices, herbs and foods can create a symphony of flavors that jump right off your palate. Although, if truth be told, I am more of an avid food appreciator staring from the sidelines; I do (on occasion) venture to create some meals on my own....
The Lust List
The following list of restaurants need no introduction. Having been featured in food critic write-ups, Bourdain’s No Reservations, various rave reviews on NYMag.com and just buzzed about by all who visit; these places are on my lust list. All owned by a renowned chef and all sure to set your wallet on fire; I don’t lust over these places for no reason! The Spotted Pig (Chef April Bloomfield) The...
Eat, Talk, Tweet →
Much of the food-snob energy in New York will percolate this summer in street markets, festivals, food truck feedlots and underground events.
Consider this post my homage to food..
As a person that lives to eat rather than eats to live I find solidarity in the fact that there is a world of foodies who share my appreciation. I think of today’s top culinary players as being similar to the literary giants of Paris in the 1920s when Hemingway, Stein and Fitzgerald frequented cafes and kept the company of other notable writers and artists. Access to their group of bohemian...