Archive for the ‘About me’ Category

Teaching and Apple Cupcakes

Filed Under: About me, Recipes, Teachingon January 26th, 2012

Few things in life can make you happier than children. Don’t take this the wrong way, but children are like dogs … and maybe spiritual leaders, but they can detect when something is off. When you’re in a bad mood, they know. Bad day at work, they know. Overcome with joy, they know. It’s like a sixth sense. For the last couple of months I’ve been teaching an after school cooking program for children grades 3-5.

Can you guys believe these students made their own pie crust?!

Below is the recipe for Apple Pie Cupcakes, a creation I made last-minute with few things on hand when I had to shoot a bio for Food Network’s Sweet Genius, where I assisted as the back-up chef. The recipe is written as a chef would read it, don’t follow it exactly, taste and use your judgement, if nothing else you’ll learn something.

I never thought I was going to be a teacher, turns out teaching people (and kids!) how to cook has become one of my strongest passions, and biggest successes in New York. Often I find myself teaching housewives in the morning, kids after school and then corporate workers in the evening.

Regardless of your ability to teach, everyone can share their passions. The thing no one ever told me about teaching is, often times the students teach you more than you teach them. Cheers to that.

Apple Pie Cupcakes (serves 12)

3 free form pie shells (divided into quarters) or homemade pie crust
6 apples, granny smith or a “less sugary apple”
sugar, to taste
2 TB all purpose flour
nutmeg, dash
2 TB bourbon
cinnamon, to taste
punch of salt
12 TB unsalted butter

Preheat oven to 350 degrees F. Separate pie shells and chill while making the filling. Cut apples in slices, and then half the slices. They should be small pieces, since we’re making cupcakes not pie. Season with sugar. This depends on the level of sweetness in your apples. TASTE the apples. If they are tart, add as much as 1/2 cup. If you think they are sweet, limit it to 1/4 cup sugar. Add flour, nutmeg (a dash!), cinnamon to taste, and bourbon. I also ask for a pinch of salt. The mixture should be wet but not soupy.

Line the muffin tins with each pie portion. It won’t be perfect. If you’d like to make them in more circle forms, use a rolling pin and shape, not necessary as they will overhang the tin. Add the apple mixture and crinkle the remaining pie shell around. Add one TB of butter on top of each muffin.

Bake until golden brown. About 15-17 minutes.

Cat Cora Party Mix

Filed Under: About me, O Magazine, Recipeson December 7th, 2011

It’s the most wonderful time of the year. Last weekend was my 25th birthday, so from early on in life, I was a “December Baby.” Here’s a recipe I tested for O Magazine that’s perfect for your next holiday party, Cat Cora’s Party Mix. It’s also a great gift for friends and colleagues!

Santa Bar Crawl fell on my birthday, lucky girl

CatCoraPartyMix

Wings and Pork

Filed Under: About me, Fall, New York City, Restaurant, Travelon October 18th, 2011

I come home from Italy with every intention of detoxing and ridding my body of wine and bread.

Does that look like detoxing?

Instead, I end up eating pork and drinking beer all weekend at homecoming. Despite those minor details I had a blast catching up with friends and watching the Demon Deacons lose at football. Repeating traditions.


If you were lucky enough to enjoy the picturesque fall day in New York and feeling as fratty as I was, you might have stopped by (or participated in) NYC Wingfest. My favorite thing (besides food and libations, duh) is fellow entrepreneurs, those who opt out of the nine-to-five routine, like myself.


I am happy to say that two of my favorite budding companies were this year’s official wing-competition (you may call it) sponsors; BroBible (where the Bro’s go) and Streaker Sports (vintage sports apparel).


On Saturday the third annual NYC Wing Fest was held at 79th Street Boat Basin with competition that included Harlem’s Dinosaur Bar-B-Que, R.U.B. BBQ, Wogie’s Bar and Grill, East End Bar and Grill, Wildwood BBQ and newly opened Tribeca Tap House. The winner for the second year in a row was Dukes New York which beat out Hill Country Chicken (also a new comer) by a slim margin.

Like I said, even when I’m trying to take it light, I’m still thinking about chicken wings, beer, tailgating and fun. I thought summer was for constant booze and food. Guess I was wrong, it’s fall.

Scenes from an Italian Adventure

Filed Under: About me, Travelon October 11th, 2011

Ciao ladies and gents, I’m back from Italia and detoxing from carb-loading.

Rome Farmers Market in Campo de’ Fiori
Grab a bottle of wine and load up on fruits and vegetables.
This might be the only place you actually see and have the ability to buy fruit in Italy. An impromptu picnic is cost effective and delicious.

Ponte Vecchio
Walk across the river at sunset to watch it set over Duomo at Piazza de Michelangelo.

Merry-Go-Round in Florence Square Center
I wanted to ride … couldn’t find any takers.

The Vatican
Being a good Catholic.

Gelato shop worthy of my snobbery.

Colosseum
Now all I need is some Russell Crowe. Excuse the disheveled travel/tourist look.

Miu Miu shoes in Florence window, I wanted.
I guess the saying is international and Dorthy’s style is back … there’s no place like home.

Bellissimo.

Cookie a Day, Keeps the Stress Away

Filed Under: About me, O Magazine, Recipeson September 27th, 2011

I’m stressed. Saying those words alone is hard for me. I hate admitting when I’m frazzled, because not only does that give people the sense that I’m “not together” but it makes me less fun in general. Party right?

In an effort to be less stressed today and this week, I’m sharing an Oatmeal Raisin Cookie I tested for O Magazine. Ironic. I’m talking about de-stressing when referring to an Oprah recipe. I don’t think Oprah (or Dr. Oz, oh jeez, I’m using cookies as therapy) would be happy with me right now, after all, indulging in her magazine is one of my stress releases. That, and baking.

Happy Tuesday foggy New York, you ain’t getting me down.
Oatmeal Raisin Cookies

Sweet Genius

Filed Under: About me, Workon September 22nd, 2011

I can finally speak!

This summer I had the thrill of being the back-up chef for the new Food Network show, Sweet Genius, which stars Ron Ben-Israel (a former teacher of mine at FCI and cake extraordinaire). Everyday I arrived on set and kept a low profile … I was there in case a competing chef was injured or got spooked at the last moment.

Although I didn’t make it in the action, I was ready. I made great friends with the crew and had some one-on-one time with the cake master himself. Just shows that opportunities can come at the drop of a hat, so say yes! Can’t wait to watch the premiere tonight on Food Network at 10 PM.


Picture compliments of Food Network

Spicy Walnut Dip

Filed Under: About me, From the Kitchen, Recipeson August 16th, 2011

I love sharing recipes with “online friends” aka people I feel like I know better than real friends … but I have never met them. Since I work alone, these people are my office. Often times we communicate in the same manner as office workers, sharing and bouncing ideas off each other. Here’s a recipe I shared with some friends last week for a weekend BBQ. It’s an adaptation from a Food & Wine Magazine recipe.

Spicy Red Pepper and Walnut Dip


1 tablespoon fresh lemon juice

2 teaspoons sherry vinegar (or red wine vinegar)

1 cup small, crustless, stale white bread cubes (from a 2-ounce piece of bread), can also use bread crumbs if easier

1/2 cup coarsely chopped walnuts

1/4 cup extra-virgin olive oil

3 red bell peppers, cut into thin strips

3 Tablespoons sun-dried tomatoes, packed in oil

2 tablespoons water

1 large garlic clove, smashed

1 small dried red chile

Salt

Toasted pita wedges, for serving

Preheat the oven to 350°. In a small bowl, mix the lemon juice and vinegar. Add the bread cubes and toss to coat; let the bread soak up the liquid.

Meanwhile, spread the walnuts in a pie plate and bake until lightly toasted, about 5 minutes.

In a large skillet, heat 2 tablespoons of the olive oil. Add the bell peppers, water, garlic and chile and season with salt. Cover and cook over low heat, stirring occasionally, until the peppers are tender, about 10 minutes. Uncover and cook over high heat, shaking the skillet, until all the liquid has evaporated, about 1 minute; discard the dried chile.

Transfer the peppers to a food processor and let cool until warm. Add the soaked bread and pulse to a thick, coarse paste. Add the walnuts; pulse just until coarsely ground. Scrape the dip into a bowl and season with salt. Drizzle with the remaining 2 tablespoons of olive oil and serve.

My last meal

Filed Under: About me, Pictures, Recipes, summeron June 2nd, 2011

Morbid right? But it’s one of my favorite dinner party questions, “What would your last meal be?” That’s if you knew it was “time” … Maybe that crazy Staten Island man who predicted the world ending on May 21st at 6:30 PM was polishing off a Porterhouse topped with crab or shrimp around 6:15?


For me the question is simple, it would be summer (if we’re already fantasizing I might as well choose the season too) and it would be either a tomato, basil, mozzarella sandwich made on Joe Leone’s semolina roll, followed by ice cream OR a grilled pizza.

I love pizza, it’s my comfort food. My mother might as well be Italian. Pizza and wine are like air and water for my family. Here’s a summer version of the classic, prepared on the grill and unbelievably delicious. You won’t ever make a pizza inside again if it’s warm out, I guarantee.


Grilled Roasted Red Pepper and Tomato Pizza

(serves 2 for dinner, 4 for appetizers)

Grilled pizza has a completely different texture that oven pizza – better in my opinion. It’s lighter and more doughy. If you pick doughnuts over bagels (tough choice) this might be more your style. It’s also a great vegetarian option to a barbeque menu. Forgo supermarket pizza dough and visit your local pizzeria, typically they will sell you fresh (and real!) dough for a couple of bucks

  • 1/2 a pizza dough
  • 2 roasted red pepper (chopped)
  • 1 large tomato (chopped)
  • 1 c. mozzarella cheese (cut into small cubes)
  • 1 glove of garlic
  • Olive Oil
  • sea salt
  • basil leaves

Preheat the grill using the medium setting on the grill. Stretch the dough into desired shape, square or circle, using extra flour if dough is sticky. Prepare vegetable and set aside. Meanwhile to “infuse” oil, place glove of garlic and enough oil to cover in a microwave safe dish and microwave for 30 seconds, this will create a garlic olive oil.

Place dough on grill and allow side to cook for about 3 minutes, until slightly browned. Flip over and brush oil on pizza, topped with veggies and cheese and cover grill. Lower settings to low and allow the cheese to melt and bottom to brown. Remove from grill and top with basil and sea salt.

Best enjoyed with a crisp and cold white wine!

Menu Masters

Filed Under: About me, Lifeon March 13th, 2011

I’ve been blessed with having many great friends over the years, but I love learning something new about someone I’ve known forever. Kinda similar to rediscovering a recipe you haven’t used in years. There have been many times late-night in a hometown bar when someone comes up to me and starts talking about my blog or a new ice cream spot I have to try, or learning that some of ex-boyfriend(s) actually follow my blog. What’s even better is when a friend-of-a-friend OR a friend of my sister comes and says, “Hey, I love what you do, I’m doing the same thing.”

A fews weeks ago a friend of my sister approached me about doing an interview for Menu Masters, a website designed to help solve the question, “What’s for dinner?” The site offers a week’s worth of menus and recipes to fit your lifestyle. Overall, a pretty smart idea.

Here’s a sneak peak at my interview. To check out the full coverage, click here.

What is your daily schedule?

No two days the same! Which is odd, because strangely enough I’m a person that craves routine. Alas, not in this lifetime. Most days I wake up super early and either answer emails or food shop – getting two of the nitty-gritty things out of the way. Then sometimes it’s cooking, meeting, menu proposals, testing recipes, doing research of running events.

So what time do you eat dinner?

Again, never the same! When I am home I try to make sure to stay on a schedule and eat at regular meal times. Sometimes I go out with people, if the expense account and schedule permits, but if it’s on site often times dinner isn’t an option, breakfast the next morning will have to do.

Do you ALWAYS enjoy cooking?

You know I do. It is crazy, but even after a long day at work or cooking I still put effort into my meals for me or entertaining for friends. I never just pour a bowl of cereal. If I make scrambled eggs I make them look good, taste good, etc. In a business that isn’t always pampering, it’s nice to treat myself with a nice meal that I put thought into, and it doesn’t have to take forever.

Charleston Wine and Food Festival

Filed Under: About me, Thirsty Girl, Travelon March 11th, 2011

Last weekend I had the pleasure of covering the Charleston Wine and Food Festival on behalf of Thirsty Girl and boy, did I have fun.

The weekend in itself was hectic, not only because of its’ brevity, but because of the bizarre occurrences that kept happening throughout.

On my way to the airport (on the lovely NJ Transit), I was scrolling through my Twitter when I came across a tweet from Sara Moulton, who was also heading down to Chuck. I replied gushing and hoping to see her, harmless right?

Standing in the security line at Newark Airport half asleep … I see her! Better yet, she’s on my flight! What do I do now, say “Hi!” or ignore her? I sound like a stalker. Seriously, it was a bit odd. After introducing myself, exchanging small talk about our matching “Chucks” (again, bizarre), she couldn’t have been a nicer or more sincere.

I spent the rest of Thursday transitioning into what I call “Southern mode” – walking slower(er), removing my puffy winter coat, shutting off my computer, and overall relaxing into a much less hectic lifestyle. It took me a bit of time to achieve this – my family would argue it didn’t happen at all.

Friday I brought my sister, to the “Sneak Preview” of the Tasting Tents, where we sipped (her more than me) and interviewed some of our favorite booths (me more than her). Truth be told, with all the “tasting pours” we fared much better with the male vendors.

Later that day my sister had the pleasure of doing the public Tasting Tents and met many of what she calls “Bravo-lebrities.” I think she actually told a former Top Chef, “I’m a Bravo whore.” Suffice to say she had been drinking, and this is my shy sister. She will also not share pictures of her and her Bravo family with me or this blog, saying “I don’t look good in them.”

Friday night was calm and relaxing and Saturday followed with another round at the Tasting Tents, a wine tasting, a beer dinner, and a little roof hopping for cocktails. Not to shabby.

The following morning we (the BC and I, I’m just going to refer to him as BC for “Boyfriend Chicken” from now on) headed to The Blind Tiger – a shabby looking bar, tired from the late-night fraternity function. We planned on not drinking a lot … until we realized the drinks (and all drinks at brunch) were $3.00 each. Three bucks! You have no idea how thrilling this is for a New Yorker. You might as well drink because it’s so cheap. So by 1:30 PM suffice to say, we were more lit than we had been all weekend. And we were at a Wine Festival, go figure.


From there we felt buzzed, and looked … well, buzzed …  so any food option that serviced a church going crowd was out of the question. And any bars that had seen college crowds the night before made us feel old. So, we ended up at Moe’s, where BC knew the bartender … as if he needed another reason to believe that “all things come back to Baltimore.” After several more beers and passing around Girl Scout Cookies (that we had bought, while walking from one bar to the next) to the rest of the bar-rats on a Sunday afternoon, we headed home.


It was a fun day – a fun weekend. I’m extremely jealous of all those Charlestonians who get to live in warm(er) weather than I do … but I’m sure I’ll be back soon. Thank you to all the people that helped make this possible at the Charleston Wine and Food Festival and the people I met.

*Disclaimer: This post may make me and those with me, appear like lushes, which we weren’t and are not at any point in our lives. Facts may have been exaggerated for comedic purposes.