A friend convinced me to start hosting monthly podcasts on New Book Network in their Food Channel. In truth, she didn't need to convince me that hard. Or, actually, at all.
Know the author of a recent cookbook on food/drink-related tome? Send them my way. I can't wait to chat them up!
My first cookbook author interview is with Gesine Bullock-Prado and we talk about her latest title, "My Vermont Table." Hope you can check it out: https://newbooksnetwork.com/a-vermont-table
After my trip to London, I couldn't stop thinking about the superlative Indian restaurants I visited there. I needed a replay - but London is far. And, the high-end Indian spots in NYC are so popular that it is hard to score a table. So, I needed to put the matter in my own hands. Well, my hands and my pal Brett's hands as well.
We started with the above - a brunch of Bombay Scrambled Eggs from the late great Chef FLoyd Cardoz, and Curried Potatoes and Cashews, a riff on a Madhur Jaffrey recipe.
It wasn't just good. It was delicious.
A dinner party idea was born. And so it was...
That plate of Dal? It was in-freakin-credible. Brett outdid himself.
Next up, an Indian Chicken Rice Pilaf scented with coconut milk, ginger, tumeric, and more. Alongside, an umami-packed Oyster Mushroom Curry.
And then there was dessert...
Hell-to-the-yes! Tejal Rao's Quick Mango Kulfi recipe is pure genius. The trick? Canned mangos from India. Seriously. Canned. Soooo good.
Do I still want to return to London's haute Indian restaurant scene? Do I want to nab a reservation at Sona and Semma in Manhattan? Yes and yes! But in the meantime, I am trying my best to get Brooklyn to deliver as best as my kitchen (and Brett's) can muster.
Not the type of "beard" you might be thinking of (unless you know me really well). Yes, I am talking about a James Beard Award-winning chef. In this case, Chef Cristina Martinez, the brilliant Mexican chef from Philadelphia who just took home the James Beard Foundation Award for Best Chef, Mid-Atlantic.
Some of you might know her from her featured appearance on Netflix's "Chef's Table," where her restaurant South Philly Barbacoa was spotlighted, along with her amazing culinary skills, her immigration activism, and her overall bad-assery. She is a force on several fronts.
So, I didn't have to think twice about taking MamaVamp to her second restaurant - Casa Mexico - when I came to town.
Started with some Agua Frescas...
I sprinkled some salt into my Watermelon juice. So delicious. And, then the food started arriving. First up, a superlative version of Chicken Enchiladas...
That was followed by Pork Carnitas and Shrimp Tacos that had my tongue buzzing and my eyes rolling back in my head.
When my eyes settled back, I saw her. Chef Martinez, who was working alongside her staff to keep the front room in order. I shouted out a simple "Congrats!" and "Thank you, your food is amazing!" She nodded back with a smile. She knows her food is good. No. Not good. Great. And, yet you could tell that she appreciated hearing it from a customer nonetheless. I cannot imagine that she doesn't hear it all day long. If she doesn't, she should.
Rice had always been one of those foodstuffs that was a challenge for me to make -- that is, until I finally bought myself a rice cooker. That device has served me well.
Made me brave enough to raise my hand when it came to being in charge of the Tahdig for a Persian dinner party with friends. For those of you who don't know, Tahdig is a gorgeous mound of fragrant Basmati rice, heaped into a pot to be browned and crisped at the bottom. It's sort of rice crack. And, now I had to make the rice crack.
Well, as you can surmise from the photo above, I did it. Well, almost. This isn't proper Tahdig. It's Samin Nosrat's Persian-ish Rice. And, allow me to say that it is an amaze-balls recipe. Worked perfectly!
Am I still scared of rice? Less and less each day. Sure that there are other grains out there that will thwart me, but between my rice cooker and Ms. Nosrat's recipes for the rest of my rice escapades, I got this!
Finally was able to get to Philadelphia and see Mama Vamp.
Did we celebrate? My mother made a special request - that I bring cocktail supplies to make her something special that we could sip together. I packed up a shaker, a jigger, and small bottles of St. Germaine and Applejack. Montparnasse cocktails were shaken and poured into good crystal coupes. We raised them, toasted to being in good health and lucky enough to be together.
One round and we were hungry. Very hungry. Some things don't change. Thank goodness!
It was a beautiful Saturday and Philadelphians were out-and-about, masked up, sitting outdoors at local cafes. Wait times for a table were upwards of a half-hour. Not surprised. We kept walking and then saw it - Dizengoff - Chef Michael Solomonov's Center City Hummuyisa. In other words - a trip to Tel Aviv without the flight.
Yes. This was lunch. Gorgeous, light, fluffy hummus. One platter topped with roasted cauliflower and pistachios, and another with roasted brisket, beefy in a rich tomato and onion sauce. Swiped the plates with freshly baked pitas and thick slices of Persian cucumbers.
Oh, yes.
It made me question why I haven't made Solomonov's hummus recipe as of late. The difference between the homemade stuff, using his recipe, and the stuff in the market? They aren't even close. A comparison isn't fair. Solomonov's hummus is revelatory. The secret ingredient? Ice water. Seriously. Ice water.
I may have been leaning on my "Meat and Greek" combo throughout the pandemic, but "Hummus and Friends" may be my next go-to. It'll make me think of Mama Vamp. And, I have a strange feeling that even if I start making the hummus at home, I'll be visiting Dizengoff again with my mom the next time I am in Philly.
Her face lit up tasting its creamy goodness. Maybe the company had something to do with the smile too - but that hummus sure didn't hurt!
I was supposed to go to Paris late March. Supposed to go. Didn't go.
Perhaps that is why I discovered David Lebovitz's Instagram Live "Apero Hour" from Paris, a civilized and joyful respite from the pandemic, 12noon Eastern, Monday through Saturday.
Well before all this, I had been an admirer of Lebovitz. Earlier in his career he was a cook and pastry chef at Berkeley's Chez Panisse. He moved to Paris decades ago and has been writing about his experiences - glorious and exasperating and everything in-between - ever since. I had often cooked recipes from My Paris Kitchen and enjoyed reading his memoir-meets-cookbook called The Sweet Life in Paris, but it wasn't until I stumbled on his genius recipe for Almond Cake that I became an ardent fan. It's the bombdiggity! Just let one mere crumb of this dessert past your lips and you will instantly become a fan girl (or fan guy)!
His "Apero Hour" IG Lives began as a substitute for a book tour to promote his latest tome - Drinking French. The COVID-19 crisis had most of the world in lockdown, so instead of visiting bookstores to talk about the cocktails, apéritifs, spirits, and other drinks that are the cornerstone of French café and bar life, he took to Instagram. At 6pm Paris time he makes a drink from his Parisian kitchen - sometimes accompanied in-person by his utterly charming partner Romain. And, once in a while, he is joined remotely by a guest bartender, distiller, or another drinks-focused author, who could be located anywhere in the wilds of France or the deepest darkest depths of Brooklyn.
It has become appointment viewing for me.
As a result, I've purchased some new cocktail ingredients - including Plantation Stiggins' Fancy Pineapple Rum (who knew it was made by the French?). I have shaken and stirred a new range of drinks for sipping during Zoom happy hours and alike. I have made Lebovitz's Rosemary Gimlet, followed his recipes for making a Montparnasse, The White Lady, and a Daiquiri (using the aforementioned pineapple-infused rum - YUM!). I also tried my hand at drink recipes offered by his guests, including a stellar Margarita from Ivy Mix of Brooklyn's Leyenda and the bitter and brilliant Tunnel Cocktail from Franck Audoux, the owner of Cravan in Paris (snapshot of my rendition above.)
In addition, I connect with a makeshift community of sorts when I log on. Several of us "regulars" chime in and chatter with each other, as well as David, in an effort to make "Apero Hour" our own.
And, lest you think that I've solely been imbibing thanks to Mr. Lebovitz, I can attest to the fact that I have been trying more of his food recipes too. In fact, his Shallot Marmalade...
...is up there in genius, swoon-worthy territory. And, his "Apero Hour" featuring French cheeses, inspired me to buy a serious slice of Brie de Meaux to go alongside some of the marmalade.
Sure I will be exploring more of his recipes - and those he recommends - in the coming weeks. I have already added certain spots like the bar Combat and the Fédération Française de l'Apéritif to my Paris map for when I can finally return to the City of Lights. Until then, and for as long as he'll allow, I will be virtually visiting David Lebovitz's kitchen for my fix of France.
Merci, David Lebovitz! Merci!
I am such a fan girl sometimes. I have always swooned at the notion of visiting the James Beard House for one of their gourmet dinners. Passing by the West Village townhouse I always try to steal a glance through the windows, craning my neck to get a look at the tables inside - jealous of the guests, aching to be one of them.
Well, last night I wasn't just a fan girl. I was a dinner guest.
And, it was everything it was cracked up to be - from kicking off the evening with a flute of NV Ruinart, Blanc de Blancs, Champagne, Brut and bits of Korean Bacon with Spicy Mustard to Steak Tartare served with addictive crispy beef tendon puffs and glasses of NV R. Geoffroy, Champagne Rose de Saignee Brut.
That was just the beginning. The food was courtesy of Cote, the new hot gourmet Korean steakhouse in Flatiron.
Let me say, the steak was freakin' sublime. We had a Vertical Tasting of Dry Aged Rib Eye. What is that, you ask? Think about a rosy red slab of seared beef aged for 28 days, next to one that was aged for 55 days, next to one aged for 110 days. Oh, yeah. They brought the funk. They brought the kimchi jam!
I could go on, but why make you even more green-eyed with jealousy than necessary?
So, fan girl no more, I might need to step up and buy tickets to a few more of these James Beard Foundation dinners. Next time I hope they seat me at the table in James' bedroom, mirrored ceiling and all. I think that'll suit me just fine.
What's better than going to a world-renowned food market in Bangkok?
Going to said market with a local chef by your side.
Luckily, my hotel was keen on making my foodie dreams come true and the Lebua's Thai Chef de Cuisine Prayong Khundongling graciously escorted me to Or Tor Kor Market, guiding me through colorful aisles filled with pristine produce, dried fish and seafood piled high like jewels, bags of every type of rice imaginable...
...stalls packed with mangosteens and Thai rose apples, bottles of freshly pressed sugarcane juice, tray after tray of just-laid and pink preserved eggs...
...whole roasted ducks and chickens, bowls overflowing with dried chili peppers, and enough platters of Thai specialities to keep anyone happily grazing for days...
And, as if that wasn't enough to get my foodie on, Chef Khundongling whisked me away from the market and back to the hotel kitchen to teach me how to make a few regional dishes, including Gaeng Kiew Wan Khae (Thai Green Curry with Lamb), and Yam-Sam O (Pomelo Salad with Prawns)...
It made for a swoon-worthy lunch.
I followed that up with an all-important local tradition - Thai massage.
Two-hours of brilliant stretching and pummeling later and I was ready for another hard-hitting session of relaxing by the pool with a G&T in hand.
And, after all that, a final dinner in Bangkok meant hailing a cab and heading over to one of the most popular restaurants in town - Issaya Siamese Club. Just off a small side street, the restaurant is the flagship of famed Thai chef, cookbook author, and TV personality Ian Kittichai. Hidden from view until you walk through its gates, Issaya ushers guests through a lush garden, onto a magical terrace, and into an exquisite dining room brimming with tropical flowers and a mix of Thai and Moroccan antiques.
Oh, and then there's the meal. What a meal!
A blur of beautiful plating, intoxicating aromas, and intense flavors, I had a hard time not moaning at my table, especially when tucking into dishes such as a fork-tender Australian Veal Cheek Simmered in House Blended Spices, served with a generous drizzling of coconut milk and kaffir lime leaves.
Okay, I may have moaned a little. And, yes, it might have gotten me a bit of attention.
But, at least some of that attention was from Chef Kittichai himself, just returned from snagging number 21 at the 2017 Awards for the Top 50 Restaurants in Asia. He was utterly charming and I was delighted to thank him for such an amazing dinner. He smiled and thought it wise to send me off with a special opportunity to continue my Bangkok foodgasm at home...
...presenting me with a signed copy of his Issaya Siamese Club Cookbook.
So, I may be back in Brooklyn, but New York has plenty of Thai groceries available, and I'm armed with some mighty fine recipes.
There's no reason for this foodgasm to stop now - or ever.
You've been more than patient.
In all honesty, I had intended to write this bife-focused post a while ago, but an incredibly hectic work schedule got in the way. (It does pay the bills - including those for steak!)
To start things off, I have to say that the title of this post is a bit of a misnomer.
I most certainly was thrilled by bovine delights in Buenos Aires. Bife de lomo at Don Julio, unquestionably my favorite classic parrilla in town, is lip-smacking beefy goodness. For a modern twist on the traditional steakhouse, La Carniceria is a genius, meat-riffic spot for mammoth cuts of beef and inventive sides. And, for a steak sandwich that's so luscious that you'll wonder why you would ever slap anything but lomo between two slices of bread, I suggest you head to La Rambla cafe.
Furthermore, with meat counters that celebrate beef in all of its moo-worthy glory - like the breathtaking one above - I couldn't resist cooking up steak in BA either. Beautiful butcher shops aside, even the packaged steaks at Jumbo (Argentina's local answer to Walmart) were killer.
But, the very best bife I had on the entire trip was not in BA. It was in Mendoza, at Francis Mallmann's 1884, where fire reigned supreme in the courtyard and asado-savvy chefs prepared various cuts on open flame.
Now I'm sure you're wondering a la Wendy's: "Where's the beef?" Or in this case: "Where is my food porn photo of steak?!?"
I am sorry to disappoint. I was salivating so, that when my gargantuan plate of Rib Eye with Chimichurri and Patagonia-style Potatoes hit the table, I didn't have the wherewithal to snap a decent photo of the dish.
Deal with disappointment.
Or better yet, book yourself a plane ticket to Argentina and get your beef lovin' freak on. I highly recommend it.
In truth, I had no intention of going to the Great GoogaMooga Festival this past weekend. Too many people. Too many lines. Hall & Oates? Not so much.
I just said "no."
Instead, I said "yes" to Talde with my pal Margo. Figured we might be able to score a coveted brunch table with all the foodie fah-fah over at Prospect Park. We were right. Huzzah!
And let's just start by saying that the food was darn right killer. The Shrimp Toast with Fried Egg and Chinese Sausage Gravy is all it's cracked up to be and more. (Next time, we're definitely going to take Chef Dale's recommendation and order it up uncut, split it down the middle to let the yolk start to ooze and gobble it up sandwich-style!)
But there was one dish that stopped us in our tracks -- Fruit Salad. That's right! Fruit Salad.
The picture above doesn't give this dish its due. Gorgeous ripe fruit glossed in honey with star anise, five spice powder and lime. Then it's all piled high atop a rich blend of roasted bananas and tofu whip.
Oh my freakin' goodness! Sheer Asian-inspired fruity-tooty brilliance!
So, yes, you'll find me camped out early evenings at Talde's bar with a cocktail and an order of that genius Shrimp Toast, but also expect to see me weekend mornings grinning like the Cheshire Cat in front of an order of glorious Fruit Salad -- especially when the GoogaMooga is in full-swing.