Thursday, May 28, 2009
Monday, May 25, 2009
Top Chef Masters premiers June 10th at 10PM.
Food is Love,
Sunday, May 24, 2009
Saturday, May 23, 2009
If you want to see a movie that will touch your heart and open your mind to the reality of hard work and determination, then go see Pressure Cooker. This type of film is something we don't see enough of. No high paid actors, no blockbuster budget, just real, authentic people inspiring others.
The documentary opens May 27 here in NYC at the IFC Center and June 5th in LA and later June 12 in Philadelphia. Tickets for the NYC showings can be ordered through the IFC.
Special Jury Prize, Los Angeles Film Festival
Audience Award, Aspen Film Festival
Editing, Honorable Mention, Woodstock Film Festival
Audience Award, Portland International Film Festival
Best Documentary, Philadelphia Cinefest
Best Documentary-Honorable Mention, Nashville Film Festival
Audience Award, Berkshire International Film Festival
Still not convinced? The trailer alone will inspire you.
Friday, May 22, 2009
Anton describing his art: "Food brings people together and there is no better way to celebrate life. Through the use of humor, scale, irony, and intensity in my forms, the foods we take for granted become aesthetically pleasing and seductive in atypical ways. I like to create art that can lure, charm, tease, disarm and surprise."
I couldn't agree more.
These exhibitions are only running until June 19th so head uptown so see them. And if you can't make it by then check out his website.
Food is Love
Thursday, May 21, 2009
FOR THE SPICY CITRUS SAUCE:
2 tablespoons bonito flakes
1 large egg yolk
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
2 teaspoons sriracha hot sauce
3/4 teaspoon salt
1/2 cup plus 3 tablespoons grapeseed or other unflavored oil
For the tuna:
Vegetable oil, for deep-frying
3 large egg whites
2 tablespoon cornstarch
1 12-ounce piece sushi-grade tuna, cut into four 4-by-1 1/2-inch pieces
8 4-inch round rice crackers, ground to small crumbs
2 scallions, white part only, thinly sliced.
1. For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.
2. Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.
3. For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.
4. Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.
Yield: 4 servings.
Wednesday, May 20, 2009
1. Wow, you are so lucky; he must cook for you every night.
2. I bet you eat like a queen all the time.
3. But you're so thin.
I LOVE being married to a chef. I love that it's the perfect challenge for my marriage to keep things exciting, yet manageable. But there is a false idea out there of what it's really like. I've also found that other people seem to be nervous cooking for my chef. Non-chefs seem to think that anything below a four star level of food is disgusting in my chefs eyes. Little do they know that Erik loves burgers, fries, pizza, burritos and frozen food.
My step mom is a typical Midwestern mom who cooks three meals a day. She's a great cook too, making delicious meals complete with bread and butter, meat, potatoes, veggies and dessert. And she was scared to cook for Erik. Come on. If anyone should be scared to cook for my chef it should be me! I can't make a meal to save my life and Erik isn't afraid to say when I've goofed a meal. But I don't worry because he would never expect high level cooking from me or anyone else who's not wearing whites. So all you non-chefs out there: Don't worry cooking for a chef; they are much easier to please than you think.
Food is Love
Monday, May 18, 2009
Saturday, May 16, 2009
We've realized this happens now and we've started to talk about it, but it's not until 11:28 that we're both catching on to this rage. I seem to survive Tuesday through Friday because I leave first to go to work. There is something much different about Erik leaving first on Saturdays. I'm the one being abandoned. I know you're all thinking I'm a drama queen using the word "abandoned" but I'm just in touch with my feelings. (Group therapy once a week and I'm not afraid to say that.) And what does abandonment mean to me? It's a feeling that I would guess a lot of other chefswives can relate to. I connect to the feeling, remembering my past and being abandoned, so to speak, as a child. I don't want to be left alone all day. Once the chef is at work and cooking and ordering, yelling and cleaning I'm fine. It's those moments around the door that I dread.
An easy fix would be simple: get myself out of the house on Saturdays before Erik goes to Perry St. But I'm not interested in quick fixes and patch ups. I want to correct the issue completely. I think I've already started that by talking about it here on the blog. Perhaps next week will be a little easier now that I've released some of the negative feelings associated with the chef leaving. Time will tell.
Actually the chef and I are going to a wedding next week! The general manager at Perry St is getting married on Long Island and Erik is working the AM only so we can go. I'm so excited! A wedding is like a romantic date wrapped in cake complete with champagne and a conga line.
Food is Love
Wednesday, May 13, 2009
Tuesday, May 12, 2009
I've also learned that one way to impact a child and show them love (in a politically correct, 2009-way) is to give them food. In the beginning of this school year I knew a particular second grader would give me some grief. She didn't have the best upbringing so far, but it was getting better. I worked it out that I gave her some food from the cafeteria each morning. She could have gotten it during breakfast but I made sure I was the one handing it to her. It was always something small like a package of gram crackers or a bag or animal crackers. That student has made a complete turn around and she doesn't know it but she'll be student of the month this June. Of course, it's not all due to my giving her food each morning, but it certainly helped to strengthen our relationship. If you get love, you give love.
Last night I was treated to sautéed Sea Scallops with Lemon Braised Artichokes, Asparagus and Spring Onion with Bacon-Fat Mashed Potatoes. It was fantastic. I definitely experience umami after the scallops. I can't wait to leftovers tonight. And the best part is that Erik and I decided to make a big meal like this on a regular basis.
Food Is Love
Monday, May 11, 2009
I've asked Erik to make more food at home, and he did, once. I don't want to push it too much because I know he doesn't really like cooking at home. Perks of being married to a chef?-yeah right. It's not even about the food either. It's about feeling worthy of some attention and feeling cared about. Any Peter Eater with a ressy to Perry St gets the 3 star treatment from Erik. Just not his wife; it's sad really.
We'll see what happens when he reads this.
Sunday, May 10, 2009
My mom is perfect.Not Martha Stewart Perfect. Not Heidi Klum Perfect. Not Hillary Clinton Perfect. She's Hilary Anne Perfect. She uses a pizza cutter to cut up pancakes and she's not afraid to swindle that thing in her purse to IHOP. She swiped a magazine from her dentist because Jean-Georges was on the cover of it. Her hair and make up are always done for any errand. She taught me the power of Home Goods/Marshalls/TJ Maxx.
Mother's Day 2002
Two years ago my sisters taped her dancing without her knowing it and put it on YouTube. She found out later, and laughs it off. It's got over 11,000 views. What's a few more?
Good thing she can't work the Internet. Love you Mom!
I hope you all have a Mother's Day that suits you perfectly. I'll be at home today since the chef has to work on his day off. Too many mom are eating at Perry St today! Oh well, Happy Mother's Day, Ladies!
Friday, May 8, 2009
Walking down via S. Agostino (get it?), we passed number 23. We had already poked our heads into what felt like dozens of stale looking restaurants with old sandwiches wilting in the windows. But something about 23 was different. It felt like New York. It seemed real and sincere and a little bad ass, too. There were articles from Food and Wine and other local Italian media sources posted outside. We stepped inside and BUMMER, they weren't open for another hour. But after talking with the general manager and saying hello to chef Mirko Innocenti we knew we had to come back. Erik's chef radar must have been going off because as soon as we walked out he said, "Did you see those guys? They're hard core." How could he know? Must be a chef thing. Although we were famished and suffering from gurgling bellies, we walked to a local park to pass the time taking silly pictures with a pigeons.
The menu at Sant'Agostino23 can be described as meaningful, direct, and approachable. I loved everything we ate. The first time we went (yes, we ate here two nights in a row) we ate in the traditional way with antipasti, primi, and secondi. I wish I could remember the specials we had, but I have a terrible food memory. I can only remember the things we ate on the menu because I asked to keep one. The second night we ate there we asked for three pastas to share. Spaghetti con bottarga di tonno, gnudi ricotta e spinaci al burro e salvia, and fagottini di pasta fresca con ricotta e cariciofi. NO questions asked, this place would fly in New York.
But until they decide to open a West Village branch, I'll be dreaming about Sant'Agostino23.
Photos of Sant'Agostino23.
Thursday, May 7, 2009
I want you all to be happy with rich, rewarding, meaningful relationships. But I also want to be needed. Who doesn't?
Tuesday, May 5, 2009
My chef really loves his condiments. Especially mayonnaise. This is what I heard while I was putting on my shoes early this morning on the edge of the bed:
"The mayonnaise isn't working."
"Isn't working for what?"
"It's not working as a hair product."
No, mayonnaise isn't really good for that. Then again, I've heard it can make for some shiny locks.
Monday, May 4, 2009
I love you all!
Sunday, May 3, 2009
The days of just Erik mumbling in his sleep to himself may be over. There is a whole new breed of early morning mumbles emerging. Today around 6:30 AM, Erik tells me: "Don't move." So now I'm scared thinking there is giant furry spider on my back. But I think back to other moments similar and decided to play along for the sake of "Don't wake the sleepwalker/chefmumbler." He then presses his hand firmly on my back and removes my covers. He says, "The potatoes are moved." I just rolled over and looked at him inquisitively. He started telling me about the potatoes and how there was hot oil, but now there isn't so everything is okay. With each new statement he seemed to become more lucid. He started to smile and said, "What's going on?"
I don't know. I just don't know.