A look

At J. Crew's Spring Collection. Love

Arroz con leche

It seems like we have been on a dessert kick here at P&P, something to do with the holidays approaching perhaps. The other night, I longed for something comforting at the end of meal. I turned to my mom's signiature go-to dessert, arroz con leche. I never really considered this dessert growing up, I thought 'it's rice, that's no dessert'! I thought if it's not chocolate, how dare it call itself 'dessert'. But, something to do with getting older and missing home...I set about to make my own version and the results were so warm and comforting. I am an arroz con leche convert.

Coconut Rice Pudding with Pistachios and Pears

makes 4 servings

1/2 cup arborio rice
1 cup water
1 cup coconut milk
1 cup whole milk (I used rice milk)
1/4 cup natural cane sugar
1 vanilla bean, split and seeded
Zest of half a lemon
pinch of salt
Bosc pear, thinly sliced
pistachios, chopped
brown sugar for topping

In a small saucepan, combine the rice and water and bring it to a boil. Reduce heat and simmer covered for 15 minutes until water is absorbed by the rice. Add the coconut milk, whole milk, sugar, vanilla bean, lemon zest and salt. Simmer for another 10-15 minutes until it thickens.

Serve the rice pudding lukewarm with the pears, pistachios and brown sugar.

A belated b-day celebration

I had my dear friend Marina over last week for a catch-up-finally lunch a little bday surprise. I had missed her bday (as I am absolutely so bad - terrible - not good at ALL at remembering bdays). To make it up I decided to make her these indulgent chocolate pots de creme as I know she looooves chocolate.
Here is to you Marina, best wishes always and many many more to come - Besos.


Chocolate and Raspberry Pot de Creme

1 cup coconut milk
1 cup heavy cream (I actually used Half and Half b/c I had it at hand)
1 vanilla bean, split and seeded
1/3 cup pure sugar cane
2 organic egg yolkd
1 cup bittersweet chocolate, chopped into small pieces (or chips)
Fresh Raspberries

Bring the coconut milk, cream, vanilla bean and half of the sugar to a boil. Pour this over the chopped chocolate and stir until the chocolate is competely melted.
Cool this mixture a bit (I put it in the fridge if I am in a hurry)

In a bowl, whisk the egg yolks and the other half of the sugar. Temper the hot chocolate mixture into the egg yolks while whisking constantly. Strain the custard through a fine sieve.

Place some raspberries into ramekins and pour the custard into them. Place the ramekins on a sheetpan and bring this to a preheated 300F oven.

Place the sheetpan in the oven and pour hot water in the sheetpan. Bake the pot de creme in the water bath until center is set about 35 minutes, check at 20. Refrigerate until completely cooled.

Red Lentil Soup

The other night along with Mr. a, we went to this wonderful book launch and tasting event (pictured above) for "The Essential New York Times Cookbook" and "In The Kitchen With A Good Appetite" With Authors Amanda Hesser and Melissa Clark. We ate copious amounts of delicious bites from well known restaurants including Blue Hill, Gramercy Tavern, Locanda Verde to name a few. The event was to benefit an incredible program started by Bill Telepan, Wellness in the Schools. It took place in a cool chelsea market space and the place was peppered with food-literati-celebrities. I met Dorie Greenspan (yay!), and both Amanda Hesser and Melissa Clark. I thought I could not possibly leave without a book purchase and I went with Ms. Clark's book given the lower price tag. She was lovely by the way.
Looking through the book her Red Lentil Soup seemed like the perfect fall dinner and it did not disappoiint. It was a lot of soup so I froze half, also I added some grated ginger and Aleppo pepper I had at hand. Hope you enjoy!



Red Lentil Soup with Lemon
Adapted slightly from In the Kitchen with a Good Appetite, by Melissa Clark

4 Tbsp. olive oil, plus additional good oil for drizzling
2 large yellow onions, chopped
4 garlic cloves, minced or pressed
2 Tbsp. tomato paste
2 tsp. ground cumin
½ tsp. kosher salt, or more to taste
A few grinds of freshly ground black pepper
Pinch of cayenne or Aleppo pepper, or more to taste
2 quarts chicken or vegetable broth
2 cups red lentils, picked through for stones and debris
2 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1 1/2 tsp grated ginger
1/3 cup chopped fresh cilantro

In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary. Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice, grated ginger and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne, if desired.
* I also added some avocado slices into the soup at the end as a garnish, it was yum.

Yield: 6 to 8 servings

a poached salad for lunch

I had my friend Carol over the other day for lunch. It was a lovely sunny autumn day and a light poached salmon salad dressed up seemed perfect for the occassion. I ran into this recipe as I was reading through one of my favorite food blogs. It was delicious! I only adapted it slightly, breaking down the raw edge of the shallots by soaking them in lemon juice a few minutes. I always think this is better than the raw oniony taste. Enjoy!

poached salmon salad with crumbled feta, chickpeas, and crispy capers. (mustard horseradish dressing)
recipe adapted slightly from what katie ate
Ingredients
10 oz salmon fillet
juice of 1 lemon
1 tsp black peppercorns

2 large handfuls of baby arugula
1 small shallot thinly sliced soaked in lemon juice and pinch of salt (to take edge off)
1 15 oz. can of chickpeas, drained and rinsed
5 oz good quality Feta cheese
3 tsp salted capers, well rinsed
3 tbsp olive oil
sea salt
freshly ground black pepper

For the dressing:
1 tbsp mincred fresh horseradish
1/4 cup heavy cream
1 tbsp wholegrain mustard (or dijon)

Procedure:
Into a medium-sized saucepan place 3 cups of water, the peppercorns and lemon juice, bring to a boil then reduce heat and simmer for 5 minutes to infuse flavors. Place raw salmon fillet into the pot, cover and take off the heat. Set aside for 15 minutes. By the end of this time, the salmon will be cooked. Allow to cool to touch then remove salmon using slotted spoon and flake into pieces.

Using a large flat platter (or bowl if you prefer), scatter the baby arugula, shallots, chickpeas and poached salmon then crumble the feta cheese on top. Set aside.

Heat the olive oil in a small saucepan and when sufficiently hot, add the capers and fry for a few minutes until crisp. Remove and drain on kitchen paper to remove excess oil. Sprinkle crispy capers all over plated salad. Season with a pinch of sea salt and a generous amount of black pepper.

To make the dressing:
Combine all ingredients in a bowl and drizzle over salad.

Kitchen Love

Hello! Welcome to another series of drool-worthy-dreamy kitchens. Enjoy.

First two images via Lonny. Last three via Desire to Inspire

Fall Salad & Crostini

The other night I had time (a catering-gig-free-night)to cook dinner for us and I spoiled mr. a rotten, one of my favorite things to do. I whipped up a meal from things I had hanging out in the fridge. First I started off with pan seared foie gras (left over from catered dinner) over thinly sliced caramelized bosc pear on olive oil crostini finished with a balsamic reduction. They were inhaled to say the least! Then we moved on to Roasted Cauliflower with Gremolata Crumbs, which again was really quickly eaten up. We rounded out the meal with this delicious in season warm butternutsquash salad. Once the fall begins, I cannot seem to have enough butternutsquash! See recipe below. It keeps wonderfully in the fridge for days. I am just finishing the left overs as I write this! Enjoy!

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped (I caramelized them! Yum!)
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave.

Breaking the fast

I had my friend Alexis over a few days ago this is what we ate for breakfast/brunch. It is a riff on huevos rancheros, greek baked eggs, with a bit of spanish kick to it. Enjoy!

Tomato and Feta Baked Eggs
(makes generous 2 servings)

Ingredients:
1 tablespoon olive oil
1 large shallot (diced)
2 cloves garlic (chopped)
1/4 teaspoon red pepper flakes (optional)
28 oz can whole peeled tomatoes (chopped, I used half the can only)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 teaspoon sweet smoked paprika
salt and pepper to taste
1 handful fresh herbs (chopped, I used parsley)
1/2 cup feta (crumbled)
4 eggs



Directions:
1. Heat the oil in a pan.
2. Add the shallot and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, cumin, smoked paprika, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.

Conscious Chocolate

Theo Chocolate, my latest chocolate obsession. Walking aroud wholefoods the other day I stopped to taste a free sample. Free chocolate...'yes thank you very much'. I asked the lady at the stand which one was her favorite, I took a piece, savored, and before she finished her sentence I was hooked. Some people talk about chocolate the way other people talk about wine and cheese. To be honest I don't fully get all the nuances, this chocolate was simply ridiculously delicious. I bought two of their 75% cacao bars. Needless to say we inhaled them. I looked at their website and they are a really cool company. They are the first and only organic and fair trade chocolate producers in the United States. Chocolate with a conscience.

Olla New York

I am so happy to finally share with you my new website, Olla. A huge big thanks to my dear friend, computer genius and talented writer, Nina, who more than helped me put it all together. Thanks Ninis! I am excited about this new adventure, although it has been going on for a while, this website makes it all the more "official". I look forward to sharing with you all culinary journeys. xx

Clean

I have been feeling a bit tired lately and I am sure it is due to too much "tasting" (eating all) sweets while at work. Sugar will do that do you, next thing you know you hooked. So, I decided to give sugar a rest and cleanse my body using Dr. Junger's book Clean as a guide. His cleanse is a 21 day cleanse that is really doable because you still eat and have enough energy to keep going about your daily routine. What this cleanse does is essentially cut out all the foods and substances (i.e. dairy, gluten, meat, , processed foods, sugar, alcohol or caffeine) that interfere with the detoxification process. I am on day four )17 to go)of my cleanse wohoooo! Last night I had the most delicious miso soup with shitake mushrooms and watercress, I thought I'd share with you. Enjoy!



You can eat this as is or add extra vegetables if you would like (zucchini, carrots)
Miso Soup with Watercress
adapted from Goop

SERVES: 4
TIME: 30 minutes

Ingredients
6 cups of water
30 grams of dried bonito flakes
3 or more dried shitake mushrooms (you can buy them pre-sliced)
6 Tbsp of miso paste, whatever kind you like—sweet white miso makes a nice, light soup while aged barley gives a full, robust flavor (i like to use both)
2 cups watercress leaves

Heat the water in a small soup pot and when bubbles form around the edge, add the bonito. Turn the heat down and simmer for two minutes. Turn off the heat and let the broth sit for five minutes. Strain the broth into a clean pot, discarding the bonito. Add the shitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the mushrooms (you don't have to do this is they are already pre-sliced). Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup.
In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute, just to wilt it, and serve.

Image via Goop

Fall has arrived

I have been busy working and also finishing up my website which I can hopefully (crossing fingers) share with you next week.
I leave you today with this list of Ten Human Needs:

affection
creation
freedom
identity
idleness
participation
protection
subsistence
transcendence
understanding

Ten human needs as identified by leading Chilean economist Manfred Max-Neef.

Image unknown

Swiss Cheese

I had the chance to visit a very special lady, my aunt Tesie who now lives in Basel, Switzerland. It was a wonderful trip filled with cheese, lots of laughter, late late night talks, and of course chocolate. Here are some images from that trip. Here she is looking lovely. Love you.



Images from the world famous SPRUENGLI





We took a day trip to Strassbourg, (because you can do that sort of thing if you live in Basel) and tasted some incredible foie gras, nut bread and Alsatian wine.



Lovely



Danke schön!

Nati's Grilled Pizza

Where did this summer go?! To say it flew by is an understatement. I already miss the warm summer days.I feel so lucky that we were able to spend so much time out in Long Island enjoying the beach, sand, sun, lazy mornings, lots of grilling and cooking with farm stand produce. I have been cooking so much and I apologize for not writing all about it here. I made this absolutely delicious snack with some beautiful eggplants I got at the farmer's stand. I also made tons of ceviche using fresh fish, guacamole, lots of grilled fish and a new carrot salad with minced lamb that has quickly become a standard go to dish.
One of my favorite discoveries this summer, was grilled pizza. The recepie came via my dear friend Natalia, she made it several times for the family she was private cheffing for this summer. I know, dough, kneading etc seems like a lot of work, but please trust me this is such a simple dough recipe and from then on it is basically assembly method. If making the dough stops you from trying this, then simply buy a prepared dough from the supermarket, i am sure it will be equally mouthwatering.

Here I am grilling and chilling



And Voila! Another closeup of la pizza!


For the Dough:

2 3/4 c bread flour
1/4 c semolina flour
2 t rapid rise (instant) yeast
1 1/2 t sea salt (not coarse!)
1 c cold water
3T EVOO

-Combine ingredients up to the salt in food processor
-Pour the water -pulsing in the food processor until it forms a ball
-knead for 2 minutes, let rise in an oiled bowl for 1.5 hrs
-flatten, oil the dough on both sides, and place on a hot grill until it bubbles a bit
-flip, add the tomato sauce, tomato slices and the cheese and close the grill for about five minutes.
ENJOY!

My Brother, The Chef

One of my younger brothers became a chef, a "real chef":) as opposed to moi a "natural foods - hoity toity - granola chef" not really. In anycase, the restaurant he works at, Marcel's, has been ranked #1 restaurant in DC by Zagat 2011. I am so proud of you teddy bear and all your hard work, we all are. Congraturations! Love you!

What we ate last night...

I'd like to share with you (because I am sure you would enjoy it so much!) this wonderful recipe my dear friend Emily passed on to me the other day, and I've been wanting to make for a while Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika Finally, last night I got around to it, it makes a perfectly satisfying and delicious weekday dinner. I didn't change a thing in the recipe except I used boneless chicken and please make sure you use sweet smoked paprika (pimenton de la vera), the real deal makes such a difference. Serve it with a simple mixed green salad with lemon, olive oil drizzle, salt and pepper for a full meal.
Since I had a little time in my hands, seeing Mr. A was taking his routine nap before dinner (he is working so hard) I decided to surprise him with a little dessert I quickly whipped up. I made maple yogurt olive oil pound cake and dresses it with some deliciously in season plums and fresh figs.





Maple Yogurt Olive Oil Pound Cake
Recipe adapted from Food52, I used 1 tsp (vs. 1.2 tsp lemon zest) and Olive oil instead of 'oil' and it turned out so moist and delicious with just a hint of olive oil, subtle.

Serves 1 cake
1/2 cup grade B maple syrup
3/4 cups yogurt, preferably not nonfat
1/4 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
1.5 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil or olive oil

1.Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.
2.Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
3.Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.

(first image bon appetite, second image food52, and last image by truly yours, can't you tell)

Where I've Been...

I cannot believe it's been almost five months since I was last here! Where have I been...mmm I wish I could say something more glamorous but it's simple, work, working. Life has been hectic and very full. I am not complaining, life is good, but with work in full swing it left me little time to be here and do this thing I love. I miss P&P and I am back and making a commitment to show up and not let work take over. It's been a wonderful summer full of BBQ's and sandy strolls and cooking a lot for friends and for Mr. A. Will be posting some images later.

(Red balloon film still, via Lolita)

World Water Day

Today is world water day. National Geographic Brazil dedicates this edition to today's World Water Day. In the picture, little girls jump on the Dead Sea.
Photo: Paolo Pellegrin/National Geographic Brazil

More Dream Kitchens

Can't help but fantasize! Enjoy!

Images via Desire to Inspire

Breaking your Fast by "Harvard Study"

“According to a Harvard study, people who eat breakfast are one-third less likely to be obese compared with those who skip it. Breakfast helps stabilize blood sugar, regulating your appetite and energy throughout the day. Skip the high fat, processed meals and choose oatmeal, yogurt and fruit, and hard-boiled eggs.”

Art History Poster

Genius Art History Poster, my favorite: "Duchamp owns everything".

Image via Swissmiss

Kitchen Love

As I work away in my NY tiny winy kitchen, bumping into the other end of the kitchen in half a step and sometimes even into myself, I think how lovely it would be to have a nice big roomy kitchen where you practically need skates, ah! Perhaps something like the ones above. Dream.

Images via Abby Sharp

Parisian Loft Daydreaming

Apologies for lack of posts! Work has been craziness lately. Being pulled in all different directions has left me little time for P&P. Here is a gorgeous Paris Loft to lighten this wintry February morning. Given previous post, seems I have Paris on my mind! Coming up next, a belated Valentine's dinner.

Image via the style files

Parisian Love

I am not into the Super Bowl much, but what I do enjoy are some of the commercials which I believe to be more interesting than the game itself. I thought I'd share this one by google, I thought it genius. Oh Paris!

C I O P P I N O ! ! !

Last night Mr. A and I enjoyed heaping bowlfuls of this delicious and oh so satisfying Italian fish stew. Served with lots of warm crusty french bread along with full bodied red wine, it's all you need on a very cold wintry Friday night after a long week. For an easy and quick recipe go here.

Happy cooking and eating!

Image via Epicurious.

"Eat food, not too much, mostly plants" - Michael Pollan

You can read this book in about an hour and it just might change your eating life. His writing is simple, straightforward and funny. Here are a couple of Michael Pollan's food rules, for more read his new book “Food Rules: An Eater’s Manual".

#11 Avoid foods you see advertised on television.
#19 If it came from a plant, eat it; if it was made in a plant, don't.
#36 Don't eat breakfast cereals that change the color of the milk.
#39 Eat all the junk food you want as long as you cook it yourself.
#47 Eat when you are hungry, not when you are bored.
#58 Do all your eating at a table.

Great New York Times article on this book.

Image via Aya Brackett

Flowers

Thank you Joanna for this beautiful flower market image. It really brightens up a wintry February day!

Image via A Cup of Jo.

Artist's home

Love the kitchen.

Wouldn't you love to live in this artist's light-filled home and be able to bike to the beach?

Images via The Selby