Breakfast Breakthrough
I thought cucumbers with breakfast eggs would be a jarring combination that wouldn't work at all, but it turned out to be everything good about finger sandwiches, all in one bite. Thank you, Summer!
A Nice Fable from The Spice Table
Once upon a time, there was a wizard-chef named Bryant Ng and his fair lady, Kim. They took over an crumbling old warehouse-like building in Downtown Los Angeles's Little Tokyo and made it cozy and inviting, with a nice, sturdy bar right up front, softly glowing, hanging lamps fashioned from bird cages, and long wooden tables. Each day (except Sunday) at lunch and dinner, their palace, called the Spice Table, is filled with the flavors of Singapore and Vietnam, and especially pleasant wafts of smoke from sizzling meats on open flames. Wanderers from across the land arrive and eat satays of lamb belly and chile prawns, and an intriguing concoction of peanuts and anchovies, which certainly contains a love potion of some sort. They feast on kon loh mee--egg noodles with ground pork and spices, and always save room for Kaffir lime custard. They wake up the next morning in their own beds wondering if it had been a hazy dream, but then realize that pile of clothes at the foot of the bed really does smell like smoked meat. The moral of our story? Even if a wily fox or up-to-no-good scorpion offers to lead you to The Spice Table, take him up on it. And order more than you at first think will be enough. There's a crisp Albarino that goes perfectly, too.
So Delicious, So Evil
The week after New Year's was spent on my second-favorite island in the whole world, St. Croix. It is mostly filled with all things decidedly unprickly, with a notable exception: THE UUURRRCHIN! I guess if I were so, so creamy and tasty I'd be sure to grow a very sharp coat of armor, too. But man does it hurt to step on one. Island wisdom says the best way to take the sting out is to, uh, have someone pee on you. I'm pretty sure a wily fellow from the olden times just made that up, because nothing really soothes flesh that's been pierced by multiple giant needles, but you'll always find willing volunteers.
That's the Spirit!
'Tis officially the season: the tree is lit, the stockings are hung and we have had a word with the holiday playlist so it only plays that hauntingly beautiful but somewhat-of-a-downer Sting album from last year sporadically. Let's talk cookie recipes, people!
I Spend Most of Fall in Pumpkin City
On DailyCandy.com today, I show you how to make, in ten minutes active time, a light, fluffy pumpkin pudding. My mom always called it "pumpkin fluff," but I'm beginning to realize certain things my mom says sound utterly weird to anyone else, so let's call it pudding. It's an incredibly easy chiffon of pumpkin you can pour into individual serving dishes and allow to set, or, as I did last night, whip up a quick crust and make it a pie. The video should convince you that anyone can do this really quickly, and have fun doing it!
Arrive!
On the train to Philadelphia to visit one of my two very best friends in the world and my dear sister-in-law, and to celebrate the opening of my friend Joey Campanaro's new restaurant there, The Village Belle. (You might know him from the Little Owl in the West Village.) It's going to be a great night, but right now I feel a little like I'm in a Fellini film. The conductor has a long monk beard and looks just like my friend Andrew, the lady next to me has been wearing giant Gucci sunglasses the whole time and whispering while the fall foliage we glide through is spectacular.We're here!
Apples, Meet Your Future
There comes a time in every good apple's life when you wake up and realize it's your last day in the fruit bowl. There's something bigger you were meant to do. That something is getting cooked and mashed and jarred into the most delicious applesauce ever, and that something is happening tomorrow. I'll show you how very, very easy it is to preserve the best tastes of autumn for the whole rest of the year. See you on the stove, my pretties!
You Need More Dip in Your Life
You know what's been missing? Dip. It's one of those things that makes everyone happy when it appears, but is often overlooked in the name of fancifying cocktail hour. Tear down this hors d'oeuvres wall, Mr. Martini-Drinker!
Television producer, Isaac Mizrahi adviser and perfectly preppy renaissance man, Korey Provencher equips us with the easy and most tasteful solution: He's created Kors d'Oeuvres, a wholesome and handmade line of dips and spreads in scrumptious flavors such as spinach and artichoke; roasted pumpkin, butternut squash and goat cheese; spicy black bean and chipotle; and southern bleu cheese and herb. His World's Greatest Onion Dip really, really is. The tastes are nostalgic but freshly modern, and I promise if you take them to a party, you will be the most popular person in the room.
You can order the creaminess from KorsdOeuvres.com, or find Korey each Saturday at the Brooklyn Flea (as if you needed another reason to hit it). This week, if you mention Dannielle Dishes, you'll be treated to a stellar buy one get one free situation! And you can always e-mail Korey for delivery options and the week's flavors.
One more thing: don't feel guilty if you have to physically remove yourself the dip and its 50-foot radius to stop eating it. It's been known to happen.
Fun with Kathie Lee and Hoda
Discussing this evening's premiere of "Top Chef: Just Desserts" this morning on the Today show went really well, considering there was the potential for the tipple-loving hosts to skip right to the bourbon. Luckily, we talked about everything we were supposed to, then went straight to the bourbon (which was the Bourbon St. Milkshake from Brooklyn Bowl).Please to enjoy, sweet-toothed tigers!
Sugaree
A first at the Today show this morning: my own dressing room! (And therefore a misspelled first name is so not important.) ps.--Yes, it's not just a desperate attempt to liven up the sweets metaphors, it's my favorite Dead song. Xo
Goodness Grapeness
We didn't notice it when we first moved in. The front of our building was really leafy that September, but I thought the foliage was ivy of some sort. That winter, our neighbors told us to cut down the big, ugly, dilapidated brown stalk they said was a dead grapevine. We didn't listen, and last summer were rewarded when it came back to life and produced dozens of bunches of grapes. Same thing this year.
We abandoned our delusions of becoming Manhattan's first vineyard when a flavor-chemist identified the unmistakable scent of methyl anthranilate: they're Concord grapes. So, we stick to jelly, and hopefully this year, my pal Johnny Iuzzini will come over and make some granita.
The Lane Grape Jelly
Watermelon Makes it a Party
Make any summer evening (or, well, sure, afternoon) infinitely more festive, without trying too hard at all. This is a good one even after Labor Day, as it instantly brings back that carefree vibe you feel every day in August. You set the tone with the drink you hand your guests when they arrive.
Find a relatively oblong-shaped, seedless watermelon of medium size. Work lengthwise, and slice a tiny bit off the bottom so the guy's bottom will rest flat and he'll stand up straight. Cut off the top (about a third?), scoop out the flesh, puree it, strain it through cheesecloth or a sieve, and refill the watermelon carcass with the juice, plently of vodka, seltzer and fresh lime juice. Serve with a punch ladle over ice in tall glasses and garnish with mint.
Arrange this magical beverage vessel right where everyone can see it.
Even burly fisherman got way into this when I served it in Stonington. After they teased me for dressing like a watermelon.
(Inspired by Martha Stewart Living)