MY SPECIAL SALSA AND GUACAMOLE

My friend Jeremy came over this Saturday and the first thing he said when he walked in the door was, "Where's that coffee jelly?!"  I laughed because I hadn't mentioned the coffee jelly I'd made on Friday, but he'd read our blog! So thank you, Jeremy, for being a true supporter.  Rachel and I always joke about how few people read our blog (4 in total...our parents).  But as it turns out, there are people out there that do!  And we are very thankful for you. We'll try to simultaneously be entertaining and informative, and hopefully inspire you to cook at home if you don't already!

If you'd like to make a salsa that people will talk about, this recipe below, courtesy of our friend, Terry, is a total hit at get-togethers.  It's hearty and colorful with so many wonderfully textured ingredients:

You're probably thinking, "Red wine vinegar?"  Yup, the secret ingredient. And cucumbers give the salsa the heartiness that you'd normally achieve with red onions, but minus the spiciness and onion breath.  The key is to dice the ingredients into tiny cubes.  Tedious, yes.  Delicious and pretty, yes. You, ultimately, are in control with the size of the cuts, but doesn't this just look amazing?

Serves 10


Ingredients:
4 tomatoes (beef steak or on the vine), seeded
2 cucumbers, seeded
1 red onion
1 jalapeño, seeded
4 Tbsp fresh cilantro, finely chopped
Juice from 2 limes
3 Tbsp red wine vinegar
3 dashes cayenne pepper (or more if you like it spicier)
salt & pepper to taste
tortilla chips


Finely dice the first 4 ingredients in a large bowl or tupperware, then mix together the rest of the ingredients, minus the chips (duh).  Cover and refrigerate.  You can make this a day ahead if you'd like. The longer the flavors have to blend, the tastier the salsa.  Now for the guacamole!

Serves 10


Ingredients:
6 avocados
salt
1 - 1.5 cup, roughly, of the above salsa


Easy.  If you make the salsa, the guacamole is so simple and only takes a few minutes.  Mash the avocados in a large bowl with either a fork or a potato masher.  Mash to whatever consistency you like.  I prefer to keep some larger chunks of avocado.  Sprinkle with salt to taste.  Carefully fold in salsa.  That's it. 


You can add more or less salsa.  I, personally, like a lot.  And a tip from my friend, Liane, to prolong the life of the guacamole; throw in a few avocado pits.  I think it tricks the avocado into thinking it's still in its original state and your guacamole won't start turning brown...until about 2 days later.  Let us know what your friends think the next time you make this tasty combo!  


M

DAY PICKLES

I have to give my Dad props for this fantastic recipe/idea. I had no idea it was possible to pickle vegetables in a DAY! These “Day Pickles” are a quick and tasty snack, appetizer, or topping on a sandwich. They are a new staple in my fridge and I can’t get over how easy they are to make!

Day Pickles
2 plastic containers or glass jars (they need to hold about two cups of liquid plus the vegetables)
8 cloves garlic, peeled
6 dried chile peppers (I used Arbol)
3 teaspoons Kosher salt
2 teaspoons white sugar
2 dashes oregano
1 cup fresh mint, coarsely chopped
1 teaspoon capers
1 English cucumber
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 1/3 cups cold water
2 cups white vinegar
2 splashes rice vinegar

First, assemble the containers in front of you.

Place 4 peeled cloves of garlic, 3 dried chile peppers, 1 ½ teaspoons kosher salt, 1 teaspoon sugar, 1 shake of oregano, 1/2 cup chopped fresh mint, and 1 teaspoon of capers in EACH container.

Cut English cucumbers in three sections, and quarter so the spears are all about 4 inches long. (if the cucumber is 12 inches long) . Remove the seeds/core of the bell peppers, and cut into spears about the same length as the cucumbers.

Stuff the peppers and cucumbers (any combination you like) into the container in an upright position and make sure they are fairly snug.

Pour 2/3 cup of cold water over the vegetables in each container. Add one cup of white vinegar to each container and top with a splash of rice vinegar. Add a couple sprigs of mint to the top and cover with lid.

Make sure the lid is on tight. Shake and turn the container upside down and just let sit for about 2 hours. Turn container on other side and let sit for another two hours. Turn over one last time and let sit for an hour. Now you can move them to the fridge to chill.

They are ready almost immediately after they chill in the fridge! Obviously, the longer they are in the juices, the more flavor they will have. (keep these refridgerated since they are not properly sealed in a jar or can) You can pretty much use any combination of vegetables you would like; green beans, asparagus, onions, carrots, cauliflowers…the list goes on!




R

COFFEE JELLY WITH ICE CREAM

Before you scrunch your noses at my blog entry title, bear with me.  This dessert tastes just like the classic Italian dessert, Affogato, where you pour a shot of espresso over a scoop of vanilla ice cream.

So I was on the phone this morning with my girlfriend, Maggie, and she was so excited to tell me that her new favorite snack is Jello.  Yes, Maggie is over 18.  

I can't remember the last time I had Jello (do I capitalize Jello??).  Even a Jello shot.  She was going on about how you can put bits of whatever fruit you want into the Jello.  I told her that when I was living in Tokyo, Starbucks sold this seasonal summer drink that contained bits of coffee Jello in iced coffee, sort of how boba made it's way into milky tea drinks.  It was like a zero calorie dessert in your coffee!

So I got this idea in my head: With just 3 ingredients plus ice cream, I was going to make a version of the Starbucks drink and Affogato for an afternoon treat.

3 cups strong coffee or espresso (I ordered a Venti Americano plus 2 extra shots)

2 packets unflavored Knox Gelatin 

2 Tbsp. sugar

Vanilla Ice Cream

Dissolve sugar and both packets of gelatin into piping hot coffee.  Pour coffee into an 8x8x2 or similar sized dish.  Place in refrigerator for about 3 hours so mixture can cool and firm.  When jello has set, using a knife, carefully cut lines into mixture to create mini jello cubes.  Take a spatula and gently scoop the cubes into a bowl.  Top with a scoop of vanilla ice cream and voila, a tasty treat!

M

ELEVEN MADISON PARK in NY

While I was perusing my iPhoto library, deciding which photo of my dog I wanted to save as my new iPhone wallpaper, I came across so many food pictures. Between the adorable pictures of my sweet little Stella, and the mouth watering food pictures, I must've been lost in iPhoto for a good thirty minutes.

So Rachel and I only started our food blog on Valentine's Day this year, after we had talked about it for a few months.  Well, turns out I have food photos taken from 10 years ago.  My point is, I've always loved taking photos of my meals.  Especially epic meals.  And what better place than Eleven Madison Park to post for today.  Everyone kept telling me I was so talented at photographing food.  This outing to Eleven Madison Park has to be the créme de la créme of all of my food pictures.  

It was a beautiful autumn day in NY, the bright, airy layout of EMP (that's what regulars call it) with impossibly high ceilings, and windows to match, let in the perfect amount of light.  I, along with the five others at my table, were completely in awe and giddy with excitement when our first course arrived. Being half Japanese, I felt at home with a camera in hand, batteries fully charged, ready to document the following 3 hour lunch we were treating ourselves to.

A very dainty consommé with flaky, paper thin crisps sprinkled with a little cayenne pepper. 

Roasted Beet Salad with Goat Cheese

Forgive me, for I didn't write down what any of these dishes were because at the time, I didn't have a blog.  I was just taking these pictures out of pure amusement coupled with the disbelief that I was being presented with dishes fit for kings and queens.  If Daniel Humm, the Executive Chef at EMP, would have come out to our table, I probably would've bowed down to him.

Liver Paté Mille Feuille with a Raspberry Sauce

This Liver Paté is my most favorite food picture ever.  There's something so delicately beautiful about this dish.  The colors and textures I find to be so alluring and sexy.  I can actually taste the flavors as my eyes make their way around the plate.  This, to me, is food porn.

Lobster with Seared Foie Gras

Whole Roasted Muscovy Duck with Lavender

Muscovy Duck

I can't tell you how flawless every course of this most memorable meal was. I looked around at the other patrons, wondering if they came here on a regular basis.  They were just chit-chatting and going on as if this were a normal day. Was I the only one who felt extremely special?  I thought, if I ever tire or lose appreciation for a culinary experience this divine...please someone, shoot me.  

"Cheese & Crackers"

I wonder just how many people it takes to assemble all of these gorgeous dishes.

A Snow Dusted Cloud of Ice Cream in a Blanket of Honey

I would be just as happy with a Heath Klondike Bar for dessert.  I'm just saying...I love the Heath Klondike Bar.

Ice Cream Plate with Fruit and Meringue

We were able to sneak into the kitchen, since we finished lunch at 4pm and there was a lull in serving customers.  It was the perfect time to snap a few pictures behind the scenes of the master cooks that made our dining experience at Eleven Madison Park one that I will never forget.  

Preparing small dishes of butter for dinner guests

Still bustling at 4pm!

Thank you, Jon, for taking us to your regular spot, EMP (yes, the same Jon who once stated he didn't eat any green vegetables).  When we go back to NY, I'd love to do Epic Meal Part Deux!

M

PEACH AND PROSCIUTTO

I’m usually not into using fruit in savory dishes, but since I had a few peaches lying around along with some leftover prosciutto and mascarpone cheese, I took a chance and decided to make some little sandwiches combining the the three. I wound up pleasantly surprised with my end result; lovely little sandwiches dainty enough to serve at a tea party, but delicious enough to serve as an appetizer at a BBQ.


Grilled Peach & Prosciutto Sandwiches with Mascarpone Cream and Basil (makes 16)
1 cup mascarpone cheese
1 skinny baguette (sliced into 16 one half inch rounds)
2 large ripe peaches, cut into sixteen ¼ inch slices
8 thin slices of prosciutto, torn in half and folded
16 fresh basil leaves




Preheat grill to medium.


Place bread rounds on grill along with peach slices. Grill bread 1-2 minutes on each side. Grill peaches 2-3 minutes on each side until very lightly browned.





Lay out sliced baguette rounds on a large platter. Spread mascarpone on each bread round evenly. Fold a piece of prosciutto and place on top of mascarpone. Top with a basil leaf and a slice of grilled peach. Serve immediately.





R

AVOCADO ENCHILADAS

Holy moly these are good!!!

This is a recipe I discovered from an older cookbook by Martha Stewart. It definitely does not disappoint. You can substitute the chicken stock for vegetable stock and this makes a wonderful vegetarian dish.

AVOCADO ENCHILADAS (serves 12 to 14)
2 dried ancho chiles
4 cups plus 1 tablespoon vegetable oil
1/2 medium onion, diced
2 cloves of garlic, minced
2 tablespoons brown sugar
5 tablespoons ground cumin
2 tablespoons dried oregano
2 cups white wine
1 twenty-eight ounce can crushed tomatoes
2 cups chicken stock (if vegetarian, substitute vegetable stock)
8 Haas avocados
1/4 cup freshly squeezed lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
25 corn tortillas
1 1/2 pounds grated cheese (I like to mix jack and cheddar)

1. Place the chiles in a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer 5 to 10 minutes. Cool slightly, remove stems, and purée the chiles in a food processor.

2. Heat 1 tablespoon of the oil in a deep skillet over medium heat. Add the onion, garlic, brown sugar, cumin, and oregano. Sauté until onion is soft, 4 to 5 minutes. Add wine, chile purée, tomatoes, and stock. Simmer 20 more minutes until stew consistency.






3. Peel, pit, and roughly chop the avocados. Toss with cilantro, lime juice, salt and pepper.

4. Heat oven until 400 degrees. Heat remaining 4 cups of oil in a wide saucepan until very hot but not smoking. Using tongs, fry 6 tortillas one at a time for 2 to 3 seconds. Blot on paper towel.

5. Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 tablespoons of the avocado filling onto each torttilla and roll up. Spread 1/2 cup of chile sauce on the bottom of a large deep casserole. Arrange rolled tortillas in casserole so they fit snugly. Repeat entire process, covering the bottom of the casserole. Pour 1 cup of sauce over the tortillas and sprinkle with half of the cheese. Make a second layer using remaining ingredients. Top with remaining sauce and cheese. 

6. Bake enchiladas until heated through, 25 to 30 minutes. Serve immediately!



The chile sauce is slightly spicy and sweet, but the creamy lightness of the avocado cuts right through the sauce and makes for a fantastic combination. Whether you are a vegetarian or not, I guarantee you will love these enchiladas.

Hope you love them as much as I do!
 
  R

JAPANESE BENTO BOXES

My good friend in Tokyo, Howard, recently sent me an email with some really entertaining pictures that I wanted to share.  Below are pictures of the lunches of some very lucky elementary school children in Japan.  It looks like some people have a lot of time on their hands.  Speaking of having some time on my hands, I just organized my spice drawer in alphabetical order.

I found this American version of the Japanese bento:

When I went to school here in the states, I saw a lot of plain sandwiches in brown paper bags.

Instead of the deliciously carby peanut butter & jelly sandwich, my mom liked to pack me turkey sandwiches with mustard.  She was super cute because she'd pack lettuce and sliced tomato in a separate ziploc so the bread wouldn't get soggy by the time I was able to eat my lunch.  

Dear Mom, I know a simple "Thank you, Mom" doesn't cut it for all the sleep lost every morning when you made me some sort of hot breakfast before school, as well as a bagged lunch.  Oh yeah, and dinner too.  But I just want you to know that I am sooooooo thankful for all the delicious food you made for me growing up.  I really lucked out because you're such an amazingly talented cook.  You helped me fall in love with so many different cuisines with the variety of meals you prepared, and now, as an adult, I have a tremendous appreciation for the time and effort that goes into each dish.  Much love and hugs.

M