Category Archives: Misc.

Blood Orange Segments with Windfall Farm Greens

I know, I usually make desserts — but having a good friend that is a farmer at the best vegetable farm on the East Coast, I had to share. These greens were combined with this odd looking blood orange I found at my grocery store. I mean, really, have you seen an uglier fruit? Plus, check out that 1/2 inch pith!

My friend Hubert is a farmer at Windfall Farms and he brought us these beautiful winter pea shoots. He said the best way to eat delicate greens likes these is to simply dress them with olive oil, salt, pepper and lemon juice — and of course, enjoy. In addition to the blood orange segments, I also added a shaved parmesan cheese. The dish was very crisp and refreshing, and the greens were, well, just damn good. If you are in the New York area I suggest strolling through The Farmer’s Market in Union Square and tasting these lovely greens.

PHOTOS: Danielle Bilton

You can find Windfall’s lime green school bus every Wednesday and Saturday at the Union Square greenmarket.

Dorie’s Chocolate Pudding with Bacon Toffee

For our Christmas dessert I went to Crate and Barrel and purchased 20 little serving dishes. I filled them with Dorie Greenspan’s chocolate pudding recipe. Then for my toffee, I baked the bacon in the oven until deliciously crisp then let it cool for the toffee.

I broke up the bacon onto the silpat and scattered it all around. Then I evenly poured the toffee (cooked to 350F) onto the silpat evenly covering the bacon. While still warm, I broke up a Toblerone chocolate bar and let it melt to a spreadable consistency.

When ready to serve, I broke up the toffee and placed the shards on top of the chocolate puddings! So easy and elegant. Happy Belated holidays!

Oh and our Christmas spread….

Latkes with the in-laws!

Happy belated Channukah!

I had the best time making latkes with my sister in-law Leanne Citrone . I had never made latkes before. So she was able to teach me a thing or two, about how to make the perfect one.

She first demonstrated how to shape an oh so lovely looking  latke

Then at the perfect hot temperature, carefully place latkes in a skillet 1/4 of the way filled with oil. Tip: It is easier to use two spatulas for turning the latkes.

I must say, like a good Jewish girl, Leanne had made the perfect round and golden latkes. Mine were a bit smaller, crispier, and very “organic” looking.

The most important thing I took away from making a good latke is, leave it to the Jewish girl to make the best ones.

Leanne with her daughter Willow

Thank you Leanne for being such a great teacher. I had a great time bonding over latkes.

Lehaim!

Ahhh….French Onion Soup

 Here is my french onion soup cooking away in my dutch oven

Any oppurtunity to add melted cheese to my meal and I’m in.  A soup full of caramelized onions and cheese, you have my heart.  I could quite possibly eat this soup once a day, everyday. When I was about 4 years old I went an entire year eating just peanut butter and jelly sandwiches, just to show you how serious I am.

It just gets better, toasted slices of bread are added

Nick enjoying the fruits of my labor

Mark Bittman

So last week I worked on a minimalist shoot for Mark Bittman. I have to say he really is a no fuss no muss cook. We had a new studio to tape in and it was fantastic!

He made these Parmesan cheese crackers. They were delicious. As for the recipe, check back to the NYTimes on Wednesdays and don’t forget to check out his blog: http://bitten.blogs.nytimes.com/

Producer, Gabe Johnson and Mark Bittman

Coming Soon….

So sorry my fellow Tuesday With Dorie-ers (?). I have been so busy lately with everything. I will have a NEW post up tomorrow. I will actually have a few posts. I have to catch up on my CONFECTION posts as well from One Girl Cookies. Thank you for your patience. xx

Here’s what I’ve been up to:

Every year all of our friends and I go beach/car camping in Montauk. And every year, we make a shrimp boil for lunch and chili for dinner by the camp fire.

Jaime & Co. manning the boil.

…..time to attack!

Hither Hills ’08

Winners: Our iPhone Cupcakes!!!

iPhone Cupcakes

So, Nick and I went to the NYC Cupcake Decorating Championships  & Ignite NYC with our Iphone App Cupcakes and… get this… we WON! Woo! Hoo! It was so much fun to compete against so many talented cupcake makers, and we came close to losing to an amazing ‘starship enterprise cupcake’ and other great ideas, but ultimately the crowd loved the iphone cupcakes, which took us to 1st place. The mini cupcakes are made of a tasty chocolate cake with a grey butter cream and fondant iPhone applications: 100% edible and whole lotta’ tasty sugar.

Special thanks to Bre Pettis, Alicia, Brady Forrest and Tikva for organizing this amazing event! And congrats to all the cupcake entires and great talks at Ignite.

The BiltonsiPhone Cupcakes

iPhone Cupcakes

Grade B Maple Vinaigrette

A few weeks ago Tara of Crumbs On My Keyboard Wrote this post about Grade B maple syrup. She explained the labor of love that goes into making one gallon of the syrup. The following Saturday, I brought home a jar of the dark syrupy goodness. I spooned it over my Greek yogurt  every morning and for dinner made Tara’s maple vinaigrette. By the time I finished my salad, I was wiping my plate clean with pieces of bread.

I also made sure there was enough left over for Nick and I to take to work the next day.

Grade B Maple Vinaigrette

April 4th, 2008 by Tara

Makes ½ cup

1 tablespoon minced shallot
1 teaspoon canola oil
3 tablespoons Grade B maple syrup
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
¼ c canola oil
Pinch of kosher salt
Pinch of freshly ground black pepper
Heat 1 teaspoon canola oil in a small sauté pan over medium heat. Sauté 1 tablespoon finely chopped shallots in the hot oil just until soft and fragrant, not brown (about 1 minute). Transfer hot shallots to a small mixing bowl.  Add maple syrup, balsamic vinegar, Dijon mustard, salt and pepper.  Add ¼ cup canola oil in a slow, steady stream, whisking constantly to combine all ingredients. Cover and refrigerate several hours before serving to allow the flavors to meld together.

Rhubarb, Ramps, and Greens

What a weekend! We kicked it off with a well needed trip to the NYC union square farmer’s market. Walking off the subway, we were immediatly exposed to rhubarb bunches, baskets of eggs, piles of greens, and so on.

I picked out some rhubarb to top off my ginger cream tart for a baby shower I was attending the next day. And we stocked up on the best greens in town from Windfall farms

…and on our way out we picked up ramps.