Thursday, May 26, 2011
Tonight watch: THE HOUSEWIVES OF NEW YORK IN MARRAKECH with Brad Boles and myself See this video as we are walking through the Majorelle Gardens
http://www.focusonstyle.com/Trends/Style/Exclusive-Video-of-Yves-Saint-Laurent-s-Majorelle-Gardens-in-Marrakech-Morocco-for-RHONYC-Fans
Wednesday, May 25, 2011
HARISSA OR HOT SAUCE prepared by my cooking class last week
Harissa is an excellent sauce for tagines of meat and poultry or meat and vegetable soups. In the food stalls in Marrakesh they serve it with different types of brochettes. Use it to add flavour to a sauce for couscous as well. A good Harissa should be thick with the consistency of a light mayonnaise. Serve it in a little side dish with a very small spoon.
For 1 cup of sauce:
2 cups of hot dri
ed red chili peppers
6 cloves of garlic
4 tab of coarse salt
6 tab of coriander seeds
4 tab of cumin seeds
8 tab of olive oil
1- Remove the stems from the dried red chili peppers and remove the seeds
Put red peppers in hot water until soft.
2- In the meantime pound garlic in martar with 1/2 the salt smooth. Remove from the mortar and reserve. Add drained red peppers to mortar and pound to a smooth paste with remaining coarse salt. Remove and add the pounded garlic.
3- Combine coriander and cumin seeds in mortar, add a little olive oil and pound until smooth. Combine this process adding more olive oil, until sauce is smooth and well blended.
The easier way: add all ingredients except olive oil in food processor then add olive oil slowly like a mayonnaise until smooth.
It will keep indefinitely in a sealed jar in the refrigerator.
For 1 cup of sauce:
2 cups of hot dri
ed red chili peppers
6 cloves of garlic
4 tab of coarse salt
6 tab of coriander seeds
4 tab of cumin seeds
8 tab of olive oil
1- Remove the stems from the dried red chili peppers and remove the seeds
Put red peppers in hot water until soft.
2- In the meantime pound garlic in martar with 1/2 the salt smooth. Remove from the mortar and reserve. Add drained red peppers to mortar and pound to a smooth paste with remaining coarse salt. Remove and add the pounded garlic.
3- Combine coriander and cumin seeds in mortar, add a little olive oil and pound until smooth. Combine this process adding more olive oil, until sauce is smooth and well blended.
The easier way: add all ingredients except olive oil in food processor then add olive oil slowly like a mayonnaise until smooth.
It will keep indefinitely in a sealed jar in the refrigerator.
Monday, May 9, 2011
Thursday, May 5, 2011
Tomato-andGoat-Cheese Tart with Pistou - Subtle and delicious appetizer I made this for my guests last night
5 to 6 medium size vine-ripened tomatoes, peeled (you peel them in boiling water)
5 oz of fresh goat cheese
1 package of Puff Pastry Pepperidge Farm sheets
1 egg,lightly beaten
Pistou:
1 cup fresh basil plus six sprigs for garnish
3 cloves of chopped garlic
1/4 cup olive oil
1 1/2 teaspoons grated Parmesan
Quarter tomatoes and remove core and seeds. Place outer shells in colander with some salt to drain for at least 2 hours.
Prepare pistou by adding in food processor basil, oil, 1 teaspoon parmesan
Set aside
Heat oven to 425o
Divide puff pastry into 2 pieces and roll each to 12 inches by 4 1/2, 1/16 inches thick. Keep the side trimming to add to the lenghtwise borders of each pastry. Seal with beaten egg. The strips should be flush with the edges. Transfer to a baking pan lined with wax paper. Pierce sheets with a fork several times.
Refrigerate trays for 20 minutes before baking
Bake for 12 to 14 minutes or until lightly golden.
Place soften goat cheese in a bowl.
Incorporate 2 tablespoons of the pistou souce.
Spread the cheese mixture delicately over the baked puff pastry with a spatula avoiding the raised edges.
Neatly arrange the tomatoes on top.
Place in the oven for 8 to 10 minutes
Lightly brush the remaining pistou and garnish with basil sprigs.
Add a long strip of dough to each side of the
5 oz of fresh goat cheese
1 package of Puff Pastry Pepperidge Farm sheets
1 egg,lightly beaten
Pistou:
1 cup fresh basil plus six sprigs for garnish
3 cloves of chopped garlic
1/4 cup olive oil
1 1/2 teaspoons grated Parmesan
Quarter tomatoes and remove core and seeds. Place outer shells in colander with some salt to drain for at least 2 hours.
Prepare pistou by adding in food processor basil, oil, 1 teaspoon parmesan
Set aside
Heat oven to 425o
Divide puff pastry into 2 pieces and roll each to 12 inches by 4 1/2, 1/16 inches thick. Keep the side trimming to add to the lenghtwise borders of each pastry. Seal with beaten egg. The strips should be flush with the edges. Transfer to a baking pan lined with wax paper. Pierce sheets with a fork several times.
Refrigerate trays for 20 minutes before baking
Bake for 12 to 14 minutes or until lightly golden.
Place soften goat cheese in a bowl.
Incorporate 2 tablespoons of the pistou souce.
Spread the cheese mixture delicately over the baked puff pastry with a spatula avoiding the raised edges.
Neatly arrange the tomatoes on top.
Place in the oven for 8 to 10 minutes
Lightly brush the remaining pistou and garnish with basil sprigs.
Add a long strip of dough to each side of the
Friday, April 29, 2011
Featured Property: 309 East 49 St - our exclusive
Located at 309 East 49th Street, a full service Condo building in the heart of convenient Midtown Manhattan, is your new two bedroom two bathroom home. Live on the 11th floor with two exposures and two walls of windows with superb city views. Check elliman.com for more information or email me.
A little history and some recommendations regarding excellent restaurants close to this wonderful condo full of light and incredible city views.
Aside from some terrific restaurants in the area such as Chin Chin (216 E 49St) New York's premier destination for haute Chinese cuisine Jimmy Chin the owner has been hailed by Zagat as the most gracious hosts year after year. You are also in the vicinity of so many countless eatery's from Indian and Middle Eastern to Italian Greek. East 49Th street played home to the Great late Kathrine Hepburn as well as Stephen Sondheim where you could find either of them at the famous Steak House Smith and Wolensky on 49 St and Third Ave , or at the Bull and Bear in the Waldorf Astoria for a late night meal and drink.
This area also plays home to the famed Whiskey Blue, bar and lounge as well as the Press Box lounge and the legendary Monkey Bar on 54th St owned by Vanity Fair Editor Graydon Carter. ! One of the best Japanese restaurants ISE is a stone throw away . What makes this mid-town location so great is its proximity to Rockefeller Center, shopping on fifth avenue, Radio City Music Hall as well as the Museum of Modern Art. The world is right outside your door !
By Daniele Pollitz
http://realestateandrealfood.blogspot.com
A little history and some recommendations regarding excellent restaurants close to this wonderful condo full of light and incredible city views.
Aside from some terrific restaurants in the area such as Chin Chin (216 E 49St) New York's premier destination for haute Chinese cuisine Jimmy Chin the owner has been hailed by Zagat as the most gracious hosts year after year. You are also in the vicinity of so many countless eatery's from Indian and Middle Eastern to Italian Greek. East 49Th street played home to the Great late Kathrine Hepburn as well as Stephen Sondheim where you could find either of them at the famous Steak House Smith and Wolensky on 49 St and Third Ave , or at the Bull and Bear in the Waldorf Astoria for a late night meal and drink.
This area also plays home to the famed Whiskey Blue, bar and lounge as well as the Press Box lounge and the legendary Monkey Bar on 54th St owned by Vanity Fair Editor Graydon Carter. ! One of the best Japanese restaurants ISE is a stone throw away . What makes this mid-town location so great is its proximity to Rockefeller Center, shopping on fifth avenue, Radio City Music Hall as well as the Museum of Modern Art. The world is right outside your door !
By Daniele Pollitz
http://realestateandrealfood.blogspot.com
Tuesday, April 26, 2011
My last supper at Daniel's for Easter. GIGOT D'AGNEAU A L'AIL
This recipe is so simple that in my family we call it "Ras le bol" which means "enough already". but we always want more..
Important tips:
Always remove lamb from refrigerator 1 hour before roasting.
Preheat oven to 400oF
When oven is hot lower temperature to 350oF
5 - 6lbs bone -in and trim of ALL FAT leg of lamb
4 garlic cloves slivered
1 1/2 teaspoon of chopped fresh rosemary or 1 teaspoon dried rosemary
Coarse salt and pepper
1/4 cup of butter
Make small slits just large enough for garlic slivers evenly in the leg of lamb and insert the garlic slivers
Add chopped rosemary with salt and peper in softened butter and rub the lamb evenly with mixture.
Place lamb, fat side up on rack in an uncovered pan.
Roast 15 to 20 minutes per pound for a rare and medium rare lamb until 160 - 165o F or 30 minutes to a pound or until the internal temperature reaches 175 - 180o for meat well done.
For a light sauce add a little water in pan scrape juices and add salt and peppper for 5 minutes.
When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving
Delicious with roasted potatoes...and or white beans
Important tips:
Always remove lamb from refrigerator 1 hour before roasting.
Preheat oven to 400oF
When oven is hot lower temperature to 350oF
5 - 6lbs bone -in and trim of ALL FAT leg of lamb
4 garlic cloves slivered
1 1/2 teaspoon of chopped fresh rosemary or 1 teaspoon dried rosemary
Coarse salt and pepper
1/4 cup of butter
Make small slits just large enough for garlic slivers evenly in the leg of lamb and insert the garlic slivers
Add chopped rosemary with salt and peper in softened butter and rub the lamb evenly with mixture.
Place lamb, fat side up on rack in an uncovered pan.
Roast 15 to 20 minutes per pound for a rare and medium rare lamb until 160 - 165o F or 30 minutes to a pound or until the internal temperature reaches 175 - 180o for meat well done.
For a light sauce add a little water in pan scrape juices and add salt and peppper for 5 minutes.
When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving
Delicious with roasted potatoes...and or white beans
Wednesday, April 20, 2011
Celery Avgolemono (Greek Egg Lemon Soup) with chicken Matzoh Balls
For Passover my daughter made an incredible meal but we know the food is only a background player to all the family. I have always looked for interesting recipes this is a classic combination in sephardi repertoires from around the world believe me this is a keeper! A delicious creamy soup (but no cream) tart and sweet. I love Avgolemono soup and once was challanged to make it on a remote island off the coast of Africa,this different version was perfect and the matzoh ball with chicken so delicious. My taste buds recommend 1/2 a cup of lemon juice instead of 2/3 of a cup and sprinkle at the end fresh chopped mint leaves 
The joy of trying new and diffarant foods is sharing them with others. Let me know what you think!
http://www.google.com/search?sourceid=navclient&aq=0h&oq=cele&ie=UTF-8&rlz=1T4DMUS_enUS299US300&q=celery+avgolemono+with+chicken+matzoh+balls
The joy of trying new and diffarant foods is sharing them with others. Let me know what you think!
http://www.google.com/search?sourceid=navclient&aq=0h&oq=cele&ie=UTF-8&rlz=1T4DMUS_enUS299US300&q=celery+avgolemono+with+chicken+matzoh+balls
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