Easter: Against the Grain

It was a long, fun-filled weekend with the family in town...A drunken Centro Vinotecca dinner-Tuscan Gemma brunch-cocktails at 5-dinner at Braeburn-Kingswood Easter brunch later... James and I were ready for a night in. We wanted simple. We wanted tasty. Maybe it's me but there's something about meat that just seems right on Easter Sunday, and we weren't craving lamb chops or pork loin. Steak it is. Pasta we wanted. And I love greens. Whole Wheat Penne with Steak and Arugula. Another Sunday night, of course, done right.

Whole Wheat Penne with Steak and Arugula

1 New York strip steak
1/2 tsp herbes de Provence
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1/2 pound whole wheat penne pasta
1/8 cup balsamic vinegar
1 Tbsp Dijon mustard
1/8 cup chopped fresh basil
1/8 cup chopped fresh flat-leaf parsley
1 cup chopped arugula
Season the steak with salt and pepper, herbes de Provence and the minced garlic. Heat the grill or a skillet to medium heat. Cook steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but slightly firm, about 8 to 10 minutes. In the mean time, whisk together the balsamic vinegar, Dijon mustard, 1/4 tsp salt, 1/4 tsp pepper, the basil and parsley in a small bowl. Slowly whisk in olive oil to desired liking.
In a large bowl, toss the pasta with half of the dressing. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing and season with salt and pepper to taste. Keep in mind that when tossing with the vinegar (or other acidic-based products) the meat will continue to cook post-grilling. I recommend cooking the steak rare or medium-rare to avoid ultimately over cooking the meat.

This pasta is also great hours later at room temperature. The heat of the pasta will warm up the sweet balsamic vinegar and wilt the arugula. Great idea for picnics or buffets!

Adapted from a Giada De Laurentiis recipe.

Taco Night!

Long weekend. Stressed with big decisions. Not ready for another work week... Sunday night done right. Get your week started on a healthy and filling foot!

Homemade guacamole and sweet corn tortilla chips. Crispy or soft corn taco shells topped with lean ground turkey and spices, fresh tomato salsa, crisp and cool shredded iceburg.

Homemade Guacamole

4 avocados
8 tablespoons chopped red onions
8 tablespoons chopped tomatoes
About 2 1/2 chopped jalapeno chiles
Pinch garlic salt to taste
Fresh squeezed lime juice to your liking
Freshly chopped cilantro leaves (optional)

Half and seed the avocados and place in a bowl. Add the chopped onions, chopped tomatoes, chopped cilantro, garlic salt, chiles and lime juice, to taste. Now mix and smash together. Enjoy!

This One Takes the Cake!

Ok, so I know I'm "crazy healthy" and all...Physique 57 instructor, organic cookie company founder, workout freak and dairy-free...but I am also in the middle of planning a wedding. And this is something that I needed to share with you. The pictures could speak for themselves...

...but let me tell you more! After a fabulous kick-off to the celebrations with an engagement party at the Bowery Hotel this past weekend, we drove out to the hamptons (yes, in the snow storm!!) to meet with our wedding planner for appointment, after appointment...after appointment. Things were crammed into one day due to weather conditions so we had to miss out on a few elements this round...one being the ULTIMATE CAKE TASTING. Though we were unable to actually meet with Miche from Sacred Sweets, she was kind enough to leave behind a few treats...ok TOWERS of creamy, silken-ed icing-ed fluffs of gorgeous flavors of cake. Fillings of all tastes and textures. Hazelnut coquant butter cream; rich mexican chocolate; sweet dulce de leche; espresso and coffee ganaches; elegant almond coquant- fancy layers of goodness. Thinking back, our wedding planner actually seriously asked if I wanted a dairy-free or vegan or healthy-of-some-sort cake for our wedding. She found it funny that I thought she was out of her mind! I've heard from our married friends that this was the "fun part", but really?? We died and went to heaven! After cutting into two of the cakes late-night when we first got back, we sat down to a "proper tasting" the following night. Trying to take one bite at a time (with breaths in between) was far from easy! After all of the tastings and all of the discussions, we still do not have a decision. Guess we'll have to really meet with Miche to "discuss" further. Looking forward to future bites! Oh, and for those of you freaking out about our wedding being at the height of football season (not to mention names or anything, STEVE) this is a just another reason to make the trip, stop pouting and dvr the games.

East-side Eats

I have to admit...since moving from Elizabeth Street two years ago, I have become a West Village snob. I seem to almost forget that the best year of my New York-life thus far took place in Nolita...yes, on the east side. Many late nights and fabulous fare; parties and dinners; scene-y dives and cafes. My friends work for shopbop and had a last minute shindig on Sunday night in leau of Fashion Week. Just as I was about to get comfortable on my couch, paging through take-out menus for Sunday night tube, I got word that I had an hour to get ready..."I'm going to the Rivington Hotel and you're coming with me", my friend Joyann insisted through gchat. Easily persuaded, yet moving slowly, I got ready and jumped in a taxi to pick her up on our way to the "other" side. I soon discovered that dinner was going to have to wait...drinks were flowing at Thor and everyone was just starting to arrive. A few glasses of wine, some photos and fashion interviews later (something I watched take place), we were hungry. Again. A few of us made our way to the talked about east side restaurant all night, barrio chino. I was craving their jalapeno-infused margarita, thanks to my friend's boyfriend (also a foodie) who had talked about it in detail to the point that he actually tried to order a similar drink (and failed to) at the bar. There was an hour wait at barrio chino so we went next door to The Ten Bells for another drink. At first site, a typical east side hole-in-the-wall, exposed brick, dimly lit, chalkboard menu-written wine bar type of joint with a bar and a few high tops. We tasted their Patamaca with serrano ham (simply serrano ham with bread that had been drizzled with olive oil and tomato of some sort) over a glass of wine. SOLD! I probably could have stayed here all night nibbling on the rest of their menu (think oysters, meats, empanadas, cavier and tartars) if barrio chino hadn't called to tell us our table was ready. When we finally made it to the bar stools over at barrio chino (similar yet smaller dive with the same hodgepodge scene of people and wait staff) I was more than ready for that rita and a plate of their guacamole and perfectly homemade tortilla chips (which we got seconds of). Luckily it was spicy enough to slow down consumption. We ordered some tacos and their calamari salad to finish things off. Friends enjoyed a grape-fruity margarita and some tequila served alongside spicy tomato juice and a lime. The perfect end to a surprisingly spiced-up winter night...on the east side. Looking forward to getting back over there again soon.

Extra! Extra!

Check us out in Glamour.com's Daily Health and Fitness Blog!

GAME NIGHT GRUB

It happens once a year... Football fans, single gals and food lovers across the country come together to watch this main event. No matter your reason for joining in on the action, you need to come hungry! Hot dogs, wings, 7-layers of goodness, chips and dips galore...it has officially become our tradition to contribute a little taste of fancy: Seriously Sinful Steak Sandies. James grills the steaks, I make the spread and pile on the fixings. Just the kind of team work fit for the BIG GAME.

Sinful Steak Sandwiches

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 whole wheat baguette, split lengthwise
2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours.

Heat the grill pan to medium-high heat. Drain the marinade from the steaks. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
You know me, always gotta end the night with a sweet bite! In the spirit of the Super Bowl, I throw out my healthy eating for these chocolaty morsels. A recipe that I have also become known to bring to the parties (thank you Giada!)...

Espresso Brownie-Bites

Nonstick cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces to serve.

Houston Holidays

In Houston for the holidays this year...the weather has been completely all over the place. 75 degrees one day, 30 degrees the next, and back to rainy, humid and 80 degrees today (typical Houston weather). As my loving sister says, "hope you're enjoying the holidays in the most polluted city in America". Correction, CaitO. Though sometimes one can argue it may "feel" like the most polluted, here are the actual most polluted cities, by ozone pollution, according to The American Lung Association’s State of The Air 2008 report.

1. Los Angeles - Long Beach - Riverside, CA
2. Bakersfield, CA
3. Visalia - Porterville, CA
4. Houston - Baytown - Huntsville, TX
5. Fresno - Madera, CA
6. Sacramento - Arden - Arcade - Yuba City, CA - NV
7. Dallas - Fort Worth, TX
8. New York - Newark - Bridgeport, NY - NJ - CT - PA
9. Washington - Baltimore - Northern Virginia, DC - MD - VA - WV
10. Baton Rouge - Pierre Part, LA

Way off. By three. Anyways while I dearly miss my family in Florida and would do anything to be spending the holidays with them (and lying on the beach), I have been keeping myself busy in the kitchen with holiday cheer plans every evening. A friend of ours had a few of us over last night for a wine tasting party. We were all to bring an appetizer...or two. My fiance's mother (a fabulous cook herself) always has something [cooking] up her sleeve. She suggested I try these recipes. If she is suggesting, I am trying. Her recipes are always tasty and satisfying.

Bruschetta with Cannellini Beans and Strong Herbs
The creamy texture and mild flavor of cannellini, or white kidney beans for strongly herbal rosemary, thyme and sage. This robust bruschetta is a meal in itself when served with a peppery little salad.

Ingredients:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 small garlic clove, finely chopped
1 tsp each of fresh rosemary, thyme, and sage
Pinch of hot red pepper flakes
2 cups cooked cannellini beans or 1 15-ounce can, drained
1/2 tsp sun-dried tomato paste or imported tomato paste
Salt
1 Tbsp finely diced red onion
Freshly ground black pepper
4 slices country bread, cut about 3/4 inch thick
Olive oil for drizzling

Place the olive oil, butter, garlic, herbs, and hot pepper red flakes in a medium sauce pan. Cook over low heat for several minutes. Add the beans, tomato paste, and salt to taste. Cook over medium heat for about 5 minutes, using a wooden spoon to crush the beans. If the mixture seams dry, add a little water or broth to achieve a creamy texture. Meanwhile, grill or toast the bread on both sides. Drizzle the bread lightly with olive oil. Spoon the bean puree on the bread and sprinkle with the red onion. Top with a few drops of olive oil. Serves 4.

Zucchini and Parmesan Salad
Amazingly good combination of raw zucchini and Parmigiano. Simple and light.

Ingredients:
8 ounces small zucchini
3 Tbsp fresh lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper
2 ounces of Parmigiano-Reggiano, in 1 piece
1 baguette, sliced on an angle in 3/4-thick slices and toasted (optional)

With a vegetable brush, scrub the zucchini well under cold running water. Trim off the ends. Using a mandoline, slice the zucchini very thin. Arrange the slices in a shallow platter. In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper to taste until blended. Drizzle over the zucchini. With a vegetable peeler, shave the Parmigiano into thin slices. Scatter the slices over the zucchini. Serve immediately alone or top over toasted baguette slices.

It was a successful night in the end, and I've added a few new recipes to my collection (not to mention another case of wine is on its way to New York). Never can have too much vino on hand!

This week in the kitch...

Mexican Chicken Soup with Homemade Tortilla Chips!
This has become my new fav for weeknight dinners. I'll make it on a Sunday and have plenty of left-overs to get you through your work week! For quicker preparation you can use a ready-made roasted chicken from your local grocery store.

Mexican Chicken Soup
Ingredients:
4 split (2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade or low sodium store-bought
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips (homemade preferably).

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in ½, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips (preferably homemade-see recipe under Sides and Bites).

Yields: 6-8 servings. Time to make: 50 min
Texas Tortilla Chips
This week I wanted the fried "good stuff", but you can also bake the tortillas for a healthier option. 400 degrees for 10 minutes.

Ingredients:
Vegetable oil for frying
Twelve 6-inch white corn tortillas
Course sea salt

Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium heat to a rolling boil.

Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.

Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. Season with salt immediately. Cool and serve.

Yields: 4 -6 servings. Time to make: 30 min

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Winter Comfort

Nothing beats the winter blues like a warm hearty, healthy bowl of pasta. It's been one of those weeks...and it's only Tuesday. I bundled up to make my rounds: first stop at the local deli for the fresh ingredients, then to Murray's Cheese for homemade pasta, gourmet cheeses and, of course, something chocolate for dessert. I came home, opened a bottle of Elizabeth Spencer Napa wine, put on the classics (Nina Simone!!) and started boiling the water.

Spinach, White Bean and Pecorino Pasta

What you need:
* 4 ounces whole-wheat fusilli
* 4 cups baby spinach
* 3/4 cups reduced-sodium chicken broth
* 1/2 tablespoon all-purpose flour
* 1 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1/2 can cannellini beans, rinsed
* 1 tablespoons red-wine vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 cup shredded fresh pecorino romano
* 1/3 cup breadcrumbs (you can toast and make fresh or use ready-made)

What to do:
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally. Stir in spinach during the last 2 to 3 minutes. Drain. Dry the pot.

Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly for about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and spinach. Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with breadcrumbs. Serves 2.

Sit back, relax, and settle in. This is a pasta dish that will bring you comfort at the end of a cold bitter day.