Archive for November, 2011

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November 18, 2011

5 Ingredient Friday: Pesto Edition


I’m going to go ahead and dedicate this post to my food processor. Medium-sized and sturdy, it can handle nearly every job I throw at it. (I only say nearly because I don’t want to jinx myself here.) Specifically, it is the essential tool for making one of my all-time favorite condiments (not just for pasta, folks!): pesto. I’ll call it a condiment because it’s way more versatile than something like ketchup for me.

When I make a batch, I like to freeze small portions to keep it fresh. It’s easy to defrost quickly if you submerge the container in warm water. I store mine in small jars or good tupperware containers.

A standard pesto involves basil, pine nuts, garlic, parmesan and olive oil but it’s pretty common these days to swap in any number of other things. Sun-dried tomatoes and macadamia nuts instead of  basil and pine nuts is a stand out variation -  fancy, and ridiculously tasty.

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November 16, 2011

Chocolate (regardless of cocoa percentage) does not cure homesickness


I am 100% in the Dessert Every Day camp. You know, have a perfectly ripe piece of fruit, a scoop of ice cream, or yogurt with honey – something to give you a sweet ending to your day.

A favorite dessert in our home is chocolate – dark most of the time, sometimes with nuts or dried fruit in it, sometimes mint flecked or sea salted – we like it all. Mr. F and I always look forward to relaxing together on the couch, having a little nibble of chocolate and talking about our days.

Thanksgiving is about a week away and I have been hit with a bad case of the half-way-across-the-world-for-the-holidays blues. They don’t have Thanksgiving in Oz, but if they did it wouldn’t be the same – like Christmas. I still can’t wrap my head around a Christmas day BBQ and a swim in the pool after exchanging gifts. But I digress, this was supposed to be about chocolate.

Yes, chocolate is my celebration. A celebration of a day done, time with my favorite guy and appreciation of something indulgent.

After dinner with friends last night, I was still feeling a little down. As is ritual, I had a piece of  plain dark chocolate while we settled in to watch a little TV – but there was nothing. No small moment of bliss – in fact, barely any flavor (I was perhaps a little verklempt at this point, and thus possessed a blocked nasal passage, preventing taste) – I even had an extra piece or two, just to make sure – but nada. No chocolate pleasure.

This isn’t a lecture on emotional eating, but I just thought I would share because this instance made me consider my connection to this particular food and it forced me to take a closer look at what I was feeling. It turns out that I can’t enjoy my happy food when I’m feeling bummed out – and that’s ok.

Yeah I miss my best girlfriends an insane amount, and I miss wearing sweaters and scarves, and I miss walking around the East Village and buying my favorite coffee and Mexican food and a good margarita on the rocks with EXTRA salt, and I want to eat a big pile of Gammy’s mashed potatoes next week, damnit! And chocolate can’t change that.

(Disclaimer: Extremely cheesy conclusion to follow. Even cheesier than the preceding sentiments.)

So what can help? Skype, the beach, a few hugs, and getting back in the kitchen. And I am lucky enough to have access to all of those things.

To round out our happy ending to this story, I have just sent out an invite to some new friends for a relaxed Bondi Thanksgiving at our place. This way I’ll get some much needed kitchen therapy and a few tastes of home.

In the end, chocolate may be the catalyst for making my holiday season brighter. My love of enjoying chocolate is a great incentive to pull myself out of this homesick slump and embrace where I am now – with new traditions, new friends and new family.

Posted in Comfort Food, Desserts, Food | 2 Comments »

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November 14, 2011

polenta-crusted fish with mango avocado salsa

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Fish with a fresh, fruity salsa is one of my favorite summer dinners. The weather has been getting warmer here in Bondi, and the mangoes are flowing like water, so fish with a mango and avocado salsa was a no-brainer dinner choice this weekend.

I would typically just grill the fish with a little salt, pepper and olive oil to pair with such a vibrant salsa. But to mix it up, I thought I would use some finely ground polenta to give it a nice crust. It added a satisfying crunch and a nice subtle corn flavor that always goes nicely with coriander and salsa. I’ve got to say, I was a fan of this one.

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November 11, 2011

5 Ingredient Friday: Spaghetti Carbonara

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I love everything about Spaghetti Carbonara. I love the way a short list of ingredients come together to form something just right. And how crispy bites of pork weaved through perfectly cooked pasta cannot fail to make me happy and comforted, even if I didn’t need any comforting in the first place.

Some people use cream , among other things to make a Carbonara, but I prefer a simple (and more authentically Roman – for brownie points) approach, which makes for a lighter feeling dish.

I made my Spaghetti Carbonara with only five ingredients (if you will allow me the salt, pepper and olive oil for free):

Serves 2
- spaghetti
- 1/2 cup chopped pancetta (or thick cut bacon)
- 1/2 cup grated Parmesan or Pecorino Romano
- 2 eggs
- garlic
And ok, I cheated with a 6th: some parsley if you’ve got it. (But I’m trying to adhere to my new Friday theme day, damnit!)

Heat oil in a pan and add the pancetta. Add the chopped garlic after a few minutes and continue to cook until your pancetta is nice and crispy.

Add your pasta to a pot of boiling (salted) water and cook for about 8 minutes. While the pasta is cooking, whisk eggs, Parmesan and a generous (I went for more-than-generous) grinding of pepper together in a large bowl.

Once the pasta is done, drain it quickly (it’s ok if there is still a little water with it) and transfer to the large bowl with the egg mixture. Add the pancetta and parsley and toss extremely well to combine. This tossing step is the most important – the heat from the pasta melts the cheese and cooks the egg, which makes the sauce.

…And you’re good to go! Serve immediately with a simple green salad to balance out all that beautiful fatty pork and salty cheese. Happy Friday!

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November 10, 2011

Greek-style Vegetable Galette

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I’m not going to lie, I don’t make pies often. I know that probably makes me a bad home cook, but the task always seems a little daunting with the whole crust-making business. I have, however, been quietly keeping my eye out for The Perfect Crust Recipe. It’s an elusive thing, this recipe. So many claim that they have it but I continually find myself somewhat put off by so many. I’m looking for something simple, versatile and easy  – not too many ingredients, easily adaptable to savory or sweet and the potential to make it with my eyes closed after a couple of tries.

It would be disappointing if I built that up just to tell you I am still searching, wouldn’t it?

C’mon, I wouldn’t do that to you. Thanks to this recipe on the lovely TwoSpoons, my search is over. It’s perfect – crunchy and slightly flaky, and easy to make and handle. I love the texture the wheatgerm brings, too. And no required refrigerating! (If you’ve got the time, go for it – but it’s not necessary if you’re looking to move fast.)

I decided to make a galette with my dough because I like the idea of a free-form tart – its informal and, to borrow my favorite Gordon Ramsay description (in abrupt speech), “simple. rustic. yes.”

I went with some Greek-style vegetables for something summery. (And maybe subconsciously because of all the recent news of Greece’s floundering economy?)

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November 9, 2011

Bondi’s Top 5 Cheap and Cheerful Dinners

I had never heard the phrase “cheap and cheerful” until I started dating an Australian. When planning a dinner out with friends or as a couple it would be suggested we do something “cheap and cheerful.” If you’re stretched for cashed, or just want to make the occasion casual and fun – cheap and cheerful is the way to go.

As moving is a rather large expense, we have been seeking out some cheap and cheerfuls in our new Bondi neighborhood and, lucky for us, there are a bunch! My criteria here is that each person can get a meal for under $20 and you are able to BYO without a major corkage fee. Bringing your own bottle of wine or a couple of beers can really make the difference between having a proper cheap experience or spending $40-50 per person. And it certainly adds to the cheerful!

Here are our new favorites:

1. Sabbaba, 82 Hall Street
Middle Eastern food – lots of hummus, falafel ($8.90) and tahini. Really fresh and quick. Good outdoor seating.
Go for: the falafel or anything else you’d like to have in a pita (the fish pitas, $9.90, are great too).

2. La Piadina, 106 Glenayr
Flat bread, almost quesadilla-like, pizzas. Really simple menu, and very delicious. It’s super tiny, but if you can snag a couple of seats at the windows or at the small table outside, you’ll be stoked.
Go for: the pancetta, provolone, baby spinach and balsamic glaze ($11) or the speck, sweet gorgonzola and radicchio ($12). Served on wooden boards, they’re perfect for sharing.

3. Fishmongers, 42 Hall Street
In my opinion, Bondi’s best fish and chips. The fish and salads are always fresh and perfectly prepared. Grab one of big tables outside.
Go for: Grilled fish and chips ($15),the salt and pepper calamari with salad, or BBQ octopus. Their specials are usually great too.

4. Nina’s Ploy Thai, 132 Wairoa Ave
A typical cheap Thai joint with solid food. Nina’s can also be accommodating for a big group, if you ring ahead.
Go for: The duck noodle soup – it’s phenomenal and an a steal at $9.

5. Misschu, 178 Campbell Parade
A new-comer, the successful Darlinghurst Vietnamese tuckshop is finally sharing some love with Bondi. Nestled in a little laneway between Campbell Parade and Gould Street, the tuckshop and bar is a perfect spot to chill out if you can snag an outdoor milk crate table and stool.
Go for: the rice paper rolls ($6.50-$13 for 2) – sashimi tuna is the best, dumplings ($6 for 3) and pork buns ($2.20 each)

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All of the above offer take away too – so if everyone else is trying to get in on a good deal, you can always take your food down to the beach or the North Bondi grassy knoll for a picnic. What’s better than that?

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November 7, 2011

mastering the art of classics: cheese and herb souffle

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Today was the day I made my first attempt at a souffle. For the past year I’ve had a strong urge to give this French classic a try. It’s one of those dishes that has a reputation for being temperamental but in recent months I have read lots of encouraging little blurbs about the souffle in magazines and newspaper articles: Don’t be afraid of the souffle. The souffle is your friend. Embrace your inner souffle. Or something to that effect.

Yesterday Mr. F and I went on a Sunday afternoon adventure to Berkelouw Books in Paddington. Among their impressive used book selection I found a copy of Mastering the Art of French Cooking for $12.50. It’s slightly defective in that the book is bound upside down, but I kind of love that about it. Since my small cookbook library is still in boxes in New York, I am looking to build my Australian collection from scratch. This seemed like a perfect addition.

I immediately turned to the souffle pages and began mentally preparing for my self-appointed task. I may have overloaded on souffle information, via Google and Julia Child – but when I finally went into the kitchen with this little recipe below, I came out with a risen souffle – so I would say it was a success. I fully plan on embracing the souffle in the future, in many of its wonderful forms.

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November 4, 2011

mango frozen yogurt without an ice cream maker

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Speaking of bargains, the good people at our weekly fruit and veg delivery offered to deliver additional mangoes to our doorstep for $1 each. How can you say no to that? I bought 12 without even thinking about it  and I should have made it 20 with the dent we’ve put in our overflowing fruit bowl. Australian mangoes just taste like summertime to me. As soon as I have a piece it’s all sunshine and rainbows and butterflies, and that’s really the best way I can describe it.

Mr. F is plotting a Jr. Masterchef (go Lily!)/Matt Moran-inspired cheesecake but in the mean time I made a simple mango frozen yogurt that I think is pretty fabulous.

I adapted David Lebovitz’s brilliantly easy recipe for strawberry frozen yogurt. I replaced the pound of strawberries for 3 mangoes and eliminated the lemon and alcohol .

All you need is:
- 3 mangoes, pitted and chopped (I like to use the the grid method for effective mango flesh extraction)
- 2/3 cup sugar
- 1 cup good quality plain Greek yogurt

Place the chopped mangoes in a bowl with sugar and mix to combine. Let the mangoes and sugar sit for a couple of hours covered, allowing the sugar to fully dissolve.

Puree mangoes in a food processor until smooth, then add the yogurt and pulse to fully combine.

THEN (this is where I usually get discouraged) Lebovitz’s recipe (and every other ice cream/frozen yogurt recipe) says, ” freeze in your ice cream maker according to the manufacturer’s instructions.”

Well, horror of horrors, I am ice cream maker-less but David kindly didn’t leave me in the dark. He has a friendly page entitled How to Make Ice Cream Without a Machine. Essentially, if you’ve got a spare afternoon to check in on how your frozen treat is doing and give it a little stir, you can make it without.  Here’s how I carried on after that dreaded “manufacturer’s instructions” business:

Transfer your yogurt and fruit mixture to a container with an air tight lid and pop it in the freezer. Check on it every hour or so, each time stirring with a fork, whisk, or electric hand mixer depending on your preference. This is to break up the ice crystals and encourage a creamy texture. It should take about 3 or 4 hours to freeze over fully.

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All of that being said, I am lusting after an obnoxiously yellow Cuisinart ice cream machine for summer. But with my whisking skills and the heavenly Gelato Messina just a couple of suburbs over, I think I can do without for a while!

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