VittlesVamp

Gourmet Gifting

Twas the season. Cookie baking was mandatory and gift-giving was in motion.

When I am honest with myself, I know I am challenging person to buy for. I live in a small - but lovely - apartment, so "stuff" often ends up as clutter. I also don't need much that I don't already buy for myself. Plus, I am persnickety.

Not a good combo when my birthday and the holidays converge in the same month.

But this year, my friends did me a solid. Seriously great gifting!

A German baking book after I received my German citizenship in mid-December? Yes, please! (Already baked one humdinger of an apple cake from the tome pictured above!)

Recognizing that what I lack in space, I make up for in numerous dinner parties, I was gifted an expandable wooden cheese board with cheese knives hidden within. It folds into a quarter of its full size for easy storage. Yes!

Also knowing that I need to clean up after said dinner parties, another friend gave me a trio of tough kitchen sponges that offered the additional benefit of being sparkly. Functional and festive? Yes!

And, then there was the present that celebrated my long-lasting, deeply affectionate relationship with Sven - aka my dishwasher. That's right, I christened it Sven many many years ago, and he's never let me down since.

Now, a complete set of dish towels and pot holders emblazoned with the name "Sven" grace my kitchen. YAAAASSSS!

Spätzle, Rote Grütze & Why Umlauts Have Become Very Important To Me

First of all, I strongly recommend that you take a listen to my latest podcast interview for New Books Network. It is a chat with Luisa Weiss, who recently released a gorgeous cookbook devoted to classic German recipes and culinary traditions. Here is a link to the interview.

Now, to address the title of this post.

Yes, both spätzle (lovely, toothsome German noodles) and rote grütze (a springy red berry pudding) are mentioned during my discussion with Luisa Weiss.

But, why am I now saying that umlauts have an outsized importance to me?

In a couple of hours I am becoming German. I will get myself down to the German Consulate, near the UN, and partake in a naturalization ceremony. (Lederhosen is not required.)

Yup. I am going to be a dual citizen.

Does that mean you'll be reading about a German dinner party soon? Does this mean more trips to Berlin in the new year?

Ja und ja!

Lucky Southeast Asian Potluck

I have a great number of blessings and several lucky turns to be thankful for.

Seriously. I know I am fortunate - very fortunate.

My foodie friends are just one of the many joys on my proverbial plate - and on my literal plate too.

Case in point: a Southeast Asian potluck dinner at friends' apartment the other night.

My contribution? A banging rendition of a Thai dish that pairs pieces of fresh pineapple with a room temperature pork, shallot, palm sugar and fish saucey jam. Sound weird? Perhaps. Taste delicious? Heck yeah! The dish is called Ma Haw, and here is the recipe.

Now, let's turn our attention to what others brought to the table...

Vietnamese Banh Mi with sliced steak and homemade paté. Someone else "whipped up" gorgeously sour Pork Larb. Another guest made spicy Thai Papaya Salad. And then there was this...

Holy mother f*ckin' sh*t! This Thai Khao Soi was ethereal. Apparently it was based on a recipe from the dearly departed Thai hot spot Pok Pok. I immediately looked up the recipe.

The recipe is a heavy lift. That potluck guest brought some serious weight to the game. I was duly impressed.

And then, there was this...

Wow.

Yeah. One of the guests was a former Pastry Chef (she preferred Pastry Cook) at a Michelin-starred restaurant. Her Southeast Asian-inspired dessert was a beauty - a Filipino calamansi pudding with lime zest, coconut crunch and little meringue buttons.

Yup. Enormously thankful for my foodie friends.

And, to be clear, their friendship is even better than their food.

How lucky am I?

Unboxing in Paris

So, I didn't just go to Berlin last month. I took a quick trip to Paris because...well, because it's Paris! And, when in Paris you shop. Yes, I dropped by some vintage shops and the occasional jewelry store, but my kind of shopping is pastry shopping.

Paris was happy to oblige.

First stop? I went to Rue Montorgueil to visit the oldest patisserie in Paris, Stohrer, which was founded in 1730. It's an oldie, but a goodie. Oh, and what goodies awaited.

And, frankly, I couldn't wait much longer than a few steps out of the shop before I had to break open my box...

...and indulge in heavenly bite of vanilla pastry cream in a Puits d'Amour...

I was deeply in amour.

And, now I needed to be shaken out of my reverie. Oui? Oui!

Onto The French Bastards! They are known for being eminently Instagrammable. Did I 'gram? Non! I saved my snapshot for le blog. And here it is...

...a truly divine Chocolate Pear Tart. Did they box it up for me though? Regrettably, I just got a bag. Now, I know why they are bastards!

One last pastry stop before I headed to the airport to catch my flight back to NYC. I took a morning stroll down Rue du Nil and hit the Terriors d'Avenir Boulangerie. The bread selection was stunning, but this is what called to me from behind the case...

...an utterly perfect Crousti-Flan that melted in my mouth and offered a crunchy, caramel-like base. This was addictive. I wanted to take a box of them home, but thought better of it.

But I'll be back. More unboxing will be necessary in 2025.

Lobster Roll Party

When you can't go to Maine, you bring it to you.

Did I order a Lobster Roll kit from Bite Into Maine?

I did one better.

I bought lobster meat from the Restaurant Depot in Brooklyn and then followed Kenji Lopez-Alt's recipe for Connecticut-Style Lobster Rolls. I also bought some kettle potato chips, sliced up some lemon wedges, and made Agi's Counter Cabbage Slaw with loads of fresh dill, recipe from Chef Jeremy Salamon's Second Generation cookbook.

Admittedly, Bite Into Maine has access to far superior lobster meat. Still, these were pretty darn delicious, if I do say so myself.

And, I do.

At The Bar In Berlin

A business trip to Berlin allowed me to reacquaint myself with the city from a different perspective -- a Kreuzberg perspective.

Whereas my last visit placed me firmly in the tony section of Mitte, this time I was going for hipster with a side of bohemia and an edge of artsy.

My client's headquarters was smack dab in the middle of this decidedly youthful, counterculture neighborhood. That made for access to some of the city's best Turkish food (yes, Adana Grillhaus is worth the fuss.) It also introduced me to the ever-so-elegant Oriana Hotel and its brilliant bar.

You know when you meet a bartender who you really connect with -- as a fellow cocktail nerd? I am lucky enough to say, I have a few bartending faves. Now, Julian Berger, the Oriana Bar's Bar Manager is among them.

Why? Let's just say that I caught the man making his own house non-alcoholic Amaro. Not enough? How about Peking Duck fat-washed Whiskey? Need more? Get a gander at this lovely...

Playfully enough, this cocktail is called a TonkaTruck. It includes Appleton Estate 8yr Reserve Estate Rum, Tonka, Coffee eau de Vie, a special Vermouth blend, Pedro Ximénez Sherry, and a Raspberry Cordial. Final flavor profile? A very surprising and very delicious perfectly ripe dark cherry.

Huzzah. I have my bar and my bartender in Berlin. Sehr gut!

Hungarian & Eastern European Fare For A New Generation

I have been a fan of Chef Jeremy Salamon's modern takes on Hungarian, Eastern European and Jewish cuisine since he worked at The Eddy in the East Village. And, I have been lucky enough to dine at his Crown Heights restaurant Agi's Counter since it opened up a few years back, diving into dishes that range from Pickled Mackerel Toast to Caraway Shortbread Cookies.

So, no surprise that when I learned that he was coming out with a cookbook, I reached out for a podcast interview for the New Books Network.

Really enjoyed the conversation. In addition, I know I will really enjoy making some of the recipes at home. And, I am looking forward to returning to Agi's Counter and checking out his new upcoming restaurant in Red Hook, called Pitts. (Sure it'll be anything but!)

Take a listen to the podcast chat here.

Thank You For Being A Friend - With A Kitchen

I know I've said it before, but it is worth repeating. I deeply appreciate it when my friends make me food.

It doesn't need to be a full-blown gourmet affair. A dinner on-the-fly is welcome. Case in point, this spice-coated tuna steak cooked by my pal Tracy. It was delicious and made me feel - how do I put it? - deeply cared for.

Same goes for this colorful arrangement of farmers' market tomatoes and basil, with a side of fresh goat cheese, made by my longtime friend Kristin...

Minimal effort. Maximum pleasure. A lunch that made me feel cosseted.

No need for fuss. Just friendship and food.

I Went To Lancaster And All I Got Was A Pretzel

The title of this post is wholly inaccurate. Even if it wasn't, that was one heck of a soft pretzel. Lancaster's Shot and Bottle delivered on that front.

There is no question that I ate and drank well on a recent trip to Lancaster, PA.

The real win? An Italian spot called Luca. We were so impressed during our dinner there that we promptly made a reservation to return the next evening.

Yes, it was that good. Even my before-dinner drink was stellar...

...a Torino 'Sbagliato' Bianco, combining Antica Torino Bitter with Vermouth Bianco. A refreshing sipper to start the meal.

And, here are just a few dishes that inspired me and my pal to return for "seconds" the following night.

Let's start with a take on the classic Beef Carpacccio...

---in this case, made with wafer-thin slices of melt-in-your-mouth tongue, the meat brined for several days with garlic and peppercorns, and then braised until tender. Served over a slathering of bone marrow aioli, then showered with toasted bread crumbs and fresh herbs, this could have been the dinner's showstopper. Would have been. Except for what came next.

How could you resist this? Housemade Gnocchi with sweet corn, smoky pancetta, shishito peppers, grana pandano cheese, and some slices of summer black truffle to take it over the top.

Try to top that? Well, one way would be with Rabbit and Heritage Pork Sausage, cooked on the kitchen's wood-fired grill and served with summer beans, fennel, olives and cherry tomatoes.

And, what's for dessert? Was too full for a sweet from the chefs, but couldn't resist one from the bartenders...

This concoction is called an Espresso Nonna, a heady, not-overly-sweet meal capper that marries Averna amaro, anisette liquor, fresh espresso, and orange bitters, shaken till icy cold. Strained into a Nick and Nora with an orange peel twist, it went down awfully easy.

As you can see, it was worth a return visit. And, if I am honest, if we'd stayed any longer in Lancaster, there may have been a third visit to Luca. And, if I am completely honest, I would say that there might have been another pretzel from Shot & Bottle on the docket too.

Puebla By Way Of Philly

For those that pay close attention to this blog, you may recall that I took MamaVamp to South Philly a couple years ago to indulge in sublime Mexican food at Chef Christina Martinez's Casa Mexico.

We were more than overdue for some killer Mexican in the City of Brotherly Love. This time around, I took her to a spot called El Chingon.

This place is not just a gem - it's a full-on treasure.

Just take a look at our app above, Remolacha. At the base is Sikil Pak, a creamy, smoky dip made of pepitas. Piled on top are perfectly marinated beets, along with avocado, darkly roasted and sliced thin. Add a bit of goat cheese crema and caramelized sesame seeds, and I promise that you won't give a moment's thought before grabbing one of the crispy Totopos to start scooping it into your trap.

As if that wasn't enough, we had two entrees.

Whoa.

Let's talk about the Tacos Arabes. As pictured below, these were sourdough tortillas filled with pork marinated in fresh herbs, a spoonful of chipotle salsa atop. A few rings of grilled onion sat alongside, a caramelized, sweet addition if desired...

And then there was the Cemita - a classic Pueblan sandwich - which in this case was a Cemita Pierna Adobada.

This was a thing of pure beauty. It started with the bread. That's right. This is served on a homemade roll made by El Chingon's Chef/Owner Juan Carlos Aparicio who used to bake bread at Rittenhouse Square's Parc. This bread was gluten-filled gloriousness. It was stuffed with Adobo-rubbed pork butt, a slathering of ayocote beans, red onions, avocado, a slice of grilled pineapple, and a shower of shaved Oaxacan Quesillo cheese.

To be clear, I plan on eating each and every item that Chef Aparicio offers. It won't happen any time soon. But it will happen.

A birdie told me that he wouldn't say "no" to opening a branch in New York City. Well, I would not say "no" to that.

I have a feeling that El Chignon would fit in with the NYC food scene quite nicely. After all, the name translates to "bad ass." And the food that Chef Aparicio serves is bad ass, indeed!

Chinese, But Make It Cold

When I have thought of cooking Chinese food with friends, I imagined several of us gathered around a table making dumplings, pinching them closed with a flourish, steaming them up, drizzling with black vinegar and enjoying them with abandon.

But to quote Cole Porter: "It's too darn hot!"

Nonetheless, my pals Brett and Emily were thinking about cooking Chinese food. Now, I was too. Thank goodness for the various cold dishes on the Chinese menu.

A non-negotiable was Cold Sesame Noodles. Made this recipe from the NYT. Despite my using tahini instead of Chinese sesame paste, this dish was a serious win.

Then Emily and I tag-teamed on Chinese Smashed Cucumbers with Sesame Oil and Garlic...

...Yes, the recipe was also from the NYT. And, yes, Emily did the heavy lifting on this dish, but I found the recipe and did a tidbit of the work, so I am staking some claim.

Finally, Brett brought it altogether with his rendition of a Chinese Wood Ear Mushroom Salad. You want to see it? Sorry! My photos were way too fuzzy for blog use. You'll just have to trust me. It was a beautiful dish - and delicious as well.

Did we stop there? No. We succumbed to the call of the stove. Brett whipped up some Mapo Tofu, and it was fantastic.

Still, I feel like the meal was centered on chilled Chinese. Maybe next time I'll try my hand at a Cold Jellyfish Salad? Hmmm...Maybe not. But those Sesame Noodles? Hell-to-the-yes! Perhaps with the addition of cucumbers and cold poached shrimp or chicken...Lots to consider, and I am already getting hungry.

Imbibing Brilliantly & My Baked Goods

I am a loud and proud cocktail nerd. Persnickety doesn't even begin to describe it. And, while I am finicky, I am also a fangirl. If a bar and/or bartender treats me right, I am on board. So much so, that home baked cookies might be in that mixologist's future. (Tipping well is a must, but I find that baked goods can take the bartender-barfly relationship to a whole other level.)

Behold above an Improved Pendennis Club -- a bewitching mix of Gin, apricot, lime juice and Peychaud's bitters. This beauty was had at Long Island Bar in Cobble Hill. Now, I have made cookies for the bar's Phil Ward in the recent past, but now I think I best make some for David Moo as well. Need to keep all the barkeeps there in tippage and Rosemary Shortbread.

And, if I am able to afford it, I might find the need to soon bake for the team that is mixing and shaking at The Portrait Bar. Check out this Martini variation called a Barrio Getsemani...

This lovely was stirred to perfection, made with Gin, aguardiente, a hint of passion fruit, Sherry, and cherry bark vanilla bitters. Soooo good.

NoMad is a bit far and the drinks are on the pricey-side, so not sure that becoming a regular is happening. But, brilliant cocktails are most definitely happening, whether at The Portrait Bar, Long Island Bar, or another watering hole. So, needless to say, butter, sugar and flour are on my grocery list.