S: Christmas in New York 2011
FC: Christmas New York 2011 | December 9 - 11, 2011
1: A Trip To Remember...
2: Rockefeller Center
3: Skating Lesson
4: Feliz Navidad, Feliz Navidad, Feliz Navidad
5: I Want to Wish You a Merry Christmas
8: March of the Wooden Soldiers
15: Cook for Taste, Eat for Health
16: Lentil and Goat Cheese Salad | 1 Cup Lentils Washed and Drained - French green lentils or black beluga lentils (Shiloh Farms) 2 3/4 Cups Vegetable Stock or Water with Bouquet Garni 1/3 Cup Snipped Fresh Chives or 1/4 Cup Scallions 1/4 Teaspoon Ground Cumin 1/4 Cup Fresh Chopped Cilantro 1/2 Cup Diced Goat Cheese - Boucheron Preferred Optional: Prosciutto | Sherry Vinegar Dressing 1 Tablespoon Sherry Vinegar 1 Tablespoon Lemon Juice 1/4 Cup Olive Oil 1 1/2 Teaspoon Salt Pepper to Taste | Bouquet Garni Wrap in Cheese Cloth: 1 Carrot 1 Rib of Celery 1/2 Onion or One Shallot Bay Leaf, Parsley and Thyme
17: Place lentils in sauce pan and add the stock or water. Cover and bring to a boil. Lower the heat and simmer until the lentils absorb the stock - about 40 minutes. Remove from heat, leave the cover on, and let the lentils relax for 30 minutes. Transfer lentils to bowl and let cool completely. Mix the lentils with the chives, cilantro and ground cumin. Add most of the dressing to the lentil mixture (you may not use all of the dressing). Gently fold in the cheese. Stuff salad into Belgian endive leaves and radicchio or serve on lettuce. Dressing: Combine vinegar, lemon juice and salt, mix to dissolve, then whisk in the oil and pepper. Alternative: Top off salad with a little diced and sauteed prosciutto.
18: Sauteed Broccoli and Snow Peas | 1 Tablespoon Extra Virgin Olive Oil 1/4 Teaspoon of Salt 1/3 Cup Diced Leeks 1/3 Cup or More of Chicken or Vegetable Stock 1 Bunch of Broccoli Cut in to Florets 1/2 Pound of Snow Peas, Washed and Strung 1 Teaspoon Finishing Oil
19: In a 10 or 12 inch skillet, heat oil over medium flame for one minute. Add the oil and then the leeks and salt and saute for 2 minutes. Add broccoli and saute for 2 minutes. Add 1 cup of the stock and bring to a simmer. Allow to simmer for 2 minutes with cover askew. Add the snow peas and simmer 1 minuted. Add more stock if necessary. Simmer without a cover for another 2 minutes or until vegetables are bright green and tender. The stock should almost totally evaporated. Remove to a serving platter and drizzle with finishing oil and a tiny sprinkling of salt. Alternatives: Add a pinch of cayenne or a pinch of chili pepper flakes to the skillet with the salt in the beginning of the recipe.
20: Wild Mushroom Risotto | 1 Tablespoon Unsalted Butter 1 Tablespoon Olive Oil 8 Ounces of Sliced Assorted Wild Mushrooms/Stems Removed/About 3 Cups 1/4 Cup Scant Porcini Mushrooms Soaked in Water to Cover, then Chopped Strained Porcini Liquid 1 Teaspoon Salt and 1 Teaspoon Freshly Ground Pepper 1/4 Cup Marscarpone Cheese or Heavy Cream 1 Cup Grated Parmesan Cheese 1 Tablespoon Chopped Parsley 5 Cups of Heated Stock 1/4 Cup Dry White Wine | Sofrito: 3 Tablespoons Oil 1/4 Cup Diced Shallots 1 Cup Diced Onions, Cipolini or Leeks or Mixture of Three | Rice: 1 1/2 Cups Arborio Rice
21: 1. Heat the 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over moderate heat. When it begins to foam, add the mushrooms, dried and fresh and cook for 3 to 5 minutes, until they are soft. If using portobello, remove the ribs. Add salt and pepper to taste. Turn off the heat and set aside. 2. Stock: Bring the stock and porcini liquid to a steady simmer in a saucepan on top of stove. 3. Sofrito: Heat the 3 tablespoons olive oil in a 12 inch saute pan over moderate heat. Add the onions and saute for 5 minutes, until it begins to soften, being careful not to brown it. 4. Riso: Add the rice to the sofritto, using a wooden spoon ans stir for 2 - 3 minutes making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering stock, 1 cup of hot stock for the first addition and then 1/2 cup at a time after that. The hot stock is added after all the stock has evaporated. Stir frequently to prevent sticking. 5. After approximately 25 minutes, when the rice is tender but still firm, add the reserved broth and the condimenti mushrooms, heavy cream or marscarpone. Stir a few seconds. Turn off heat and add parmesan and parsley. Stir until melted and combined. Serve immediately.
22: Brown Rice Pilaf with Red Peppers | 3 Tablespoons of Olive Oil 1/3 Teaspoon Turmeric 1/8 Teaspoon Cayenne 1 Teaspoon Salt 1 Teaspoon Ginger Minced 2 Tablespoons Chopped Shallots or 1/2 Cup Diced Leeks or Vidalia Onions 1/2 cup Sweet Red Peppers Diced 2 Tablespoons Celery Finely Diced 2 Tablespoons of Diced Carrot 2 Cups Brown Rice (long grain or short grain or mix of the 2 with half white basmati (one cup for brown) 4 Cups of Chicken or Vegetable Stock or a Combination and/or Water 1 Tablespoon Chopped Parsley
23: Heat stock in a medium sized saucepan. Bring to simmer. Turn off heat. Wash grains, drain. Saute Shallots, ginger, celery, peppers and carrots in 2 tablespoons of olive oil until soft (about 3 minutes) over a low heat in a heavy enamel pot with a tight fitting cover. Add salt, turmeric, and cayenne, stir 3 minutes over low heat. Add the rice and turn the heat to medium, coat the rice in the oil for 2 minutes. Add the simmering stock, bring to a boil over high heat, stir with chopsticks. Cover and turn the heat to low and simmer for 30 - 40 minutes. Turn the heat off and allow the rice to remain on the burner for an additional 15 - 30 minutes with the lid on tightly. Just before serving, add 1 tablespoon of chopped parsley. Sprinkle with a little salt and drizzle remaining 1 tablespoon extra virgin olive oil. Do not add salt if stock is salted. Stir briefly and serve.
24: Chili Rubbed Steaks | Dry Rub (for 1 pound of meat) 3/4 Teaspoon Salt 1 1/2 Teaspoons Sugar 1 1/2 Teaspoons Chili Powder 1/2 Teaspoon Hungarian Paprika 1/2 Teaspoon Dried Oregano Alternate Dry Rub (for 2 -3 pounds of meat) 2 Teaspoons Ground Cumin 2 Tablespoons Chili Powder 1 1/2 Teaspoons Sale 1/4 Teaspoon Ground Black Pepper
25: Rub down steak with damp paper towel. Rub down steak with olive oil and then dry rub. Marinate for 1 - 8 hours. Preheat oven to 400 degrees. Heat iron skillet over high heat for 2 minutes. Turn the heat to medium. Add a tablespoon of olive oil. Place the steak in the iron skillet and saute until dark brown (3 - 4 minutes). Turn and repeat. Check after 2 or 3 minutes. Wait at least two minutes so the dry rub crust will adhere. Place steak in over and finish (3 - 5 minutes). Best if steak rests on a wood board for 4 minutes before slicing.
26: Sour Cream Cinnamon Coffee Cake | 4 Large Egg Yolks 2/3 Cup Sour Cream 1 1/2 Teaspoon Vanilla 2 Cups Sifted Cake Flour 1 Cup Sugar 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/4 Teaspoon Salt 12 Tablespoons Unsalted Butter | Topping 1 Cup Chopped Pecans 3 Ounces Sugar (1/2 of 3/4 Cup) 1 1/2 Teaspoons Cinnamon | Pan 9 Inch Spring Form Pan, Greased and Sprinkled with Bread Crumbs
27: Rub down steak with damp paper towel. Rub down steak with olive oil and then dry rub. Marinate for 1 - 8 hours. Preheat oven to 400 degrees. Heat iron skillet over high heat for 2 minutes. Turn the heat to medium. Add a tablespoon of olive oil. Place the steak in the iron skillet and saute until dark brown (3 - 4 minutes). Turn and repeat. Check after 2 or 3 minutes. Wait at least two minutes so the dry rub crust will adhere. Place steak in over and finish (3 - 5 minutes). Best if steak rests on a wood board for 4 minutes before slicing.
28: Cabbage Vinaigrette | 1/4 Head Green Cabbage, Shredded - About 5 Cups 1/4 Small Head of Cauliflower - Core Removed and Thinly Sliced 1/2 cup Julienne of Red Pepper 1 Carrot, Julienne 1 Small Zucchini, Julienne 1/2 Cup Diced Red Onion Soaked in Salted Lemon Ice Water 1/4 Cup Chopped Fresh Parsley Dressing 1/2 Cup Tarragon or Rice Vinegar 1/2 Tablespoon Salt 1 Teaspoon Sugar 1/4 Cup Olive Oil 1/8 Teaspoon Cayenne 1/2 Teaspoon Dried Oregano
29: Mix all vegetables in a large bowl. To make the dressing, mix the vinegar and the salt in a bowl. Add the oil, cayenne and oregano and whisk to blend. Pour the dressing over the vegetables and toss. Allow to remain at room temperature for 6 hours or refrigerate overnight before serving.
30: Fresh and Dry Herbs Marinade | For 1 Pound of Steak 1 Tablespoon Extra Virgin Olive Oil 1/2 Teaspoon Salt 1/4 Teaspoon Freshly Ground Pepper 2 Teaspoons Chopped Fresh Rosemary Leaves 1 Teaspoon Chopped Fresh Thyme 1/2 Teaspoon Dried Thyme 1/2 Teaspoon Dried Marjoram 1/2 Teaspoon Dried Rosemary 2 Cloves of Garlic, Crushed, Cut in Half and Green Stem Removed
31: For 1 Pound of Steak 1/2 Cup Red Wine 1/4 Cup Olive Oil 1 Teaspoon Salt 1/4 Teaspoon Freshly Ground Black Pepper 1 Teaspoon Dried Oregano 1 Tablespoon Sliced Garlic 1 Shallot, Diced Marinate for 2 - 8 hours. | Red Wine Marinade
33: You can dance You can jive Having the time of your life See that girl Watch that scene Dig in the dancing queen!
34: Chelsea Market
38: Dear Santa, I want one of everything!
40: Around Town
42: Kelley & Janet's Excellent New York Adventure
43: Acela - Route 128 to Penn Station - The Michelangelo Hotel - Gyu-Kaku Japanese BBQ - Green Tea Crepe - S'mores - Shopping at Bryant Park - Swarovski - Times Square - Skating at Rockefeller Center - The Rockettes at Radio City Music Hall - Remi's - Continental Breakfast - - Karen Lee Cooking Class - Wild Mushroom Risotto - Sour Cream and Pecan Coffee Cake - Turmeric - Cumin - Lindberg & Shiloh Farms - More Shopping at Bryan Park - Gail Simmons - Just Desserts - Dylan's Candy Bar - FAO Schwarz - Rikshaw Ride - Student from Turkey - Mamma Mia - Chelsea Market - Amy's Bread - Thai Tea - More Shopping at Bryant Park - Burgers at Ted's Montana Grill - Red Cap Service - Penn Station to Route 128 - Merry Christmas Janet!!