It Happened Between Jersey City and Manhattan

On the Move

2010-01-17T19:49:00.000-05:00

avid (adj): characterized by enthusiasm and vigorous pursuit

As I mentioned in 2009: A Delicious Year in Review, big things were about to come. And today I'm happy and proud to unveil The Avid Appetite, my new blog.

I hope that you've enjoyed reading about my tales of foodie adventures and if so, I think you'll really be down with the new site. More recipes, more restaurants, and more food will rule at The Avid Appetite, so if you're hungry bring your appetite on over.

And yes, that means that Between JC & Manhattan will be no more. You can still log on for archival material, but no new articles will be posted moving forward. It's been a fun and fabulous run and I'd like to take a moment for this little ol' blog and how it changed my life over the course of the last year (and of course, all of you for giving me a reason to keep on truckin').

Ok, moving on...all of the articles from here have been moved over with me to The Avid Appetite (check out The Pantry in the side bar for archives by month) so you can simply access the whole sh'bang over on the other side. What are you waiting for? Dig in!

See you there!

Rachel

Being Super Crunchy

2010-01-11T08:02:00.004-05:00

Happy Monday! I don't know about you, but after this weekend I finally feel caught up and back to normal after the holiday rush. I spent Sunday afternoon watching football and making a fabulous breakfast food to get me semi-excited about waking up Monday morning. It's my take on Ina Garten's granola and it's one for the permanent collection. Though I typically envy her fabulous Hamptons home, complete with lots and lots of white accents, sometimes her recipes emulate the Hamptons itself with uppity ingredients that make me go...not-so-much. For example, this recipe calls for 'good honey' as though a) I'm going to purposely seek out really crappy honey lest you tell me otherwise and b) why? Sure it's nice to splurge, but if you have the extra dough, are you really splurging on 'good honey'? She doesn't even explain what classifies as 'good honey' but I'm going to go out on a limb and guess that it does not include my personal favorite and continuous pantry-gracer, the honey bear (I can picture her disapproving gaze right now...). Needless to say, I adapted her recipe just a bit, as you can see below. You should also note that while not personally tested, I'm pretty sure any dried fruit would work here. I happen to be a big dried cherry fan, though I also added cherry-flavored craisins to give it less of a tart twist. Check it out...

Fruit 'n Almond Granola
*Adapted from Ina Garten
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 cup dried cherries, chopped
1 cup craisins, cherry flavored
1/2 cup canola oil
1/3 cup honey (I prefer the 'bear' variety)
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and cherries together in a large bowl.

Pour the oil and honey over the oat mixture.

Add the cinnamon, and stir until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes. Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

So there you have it...a delicious breakfast (add into some fat free yogurt) or afternoon snack. What I really want to know from you though is what you typically eat for a weekday breakfast? Do you go oatmeal? Cereal? Coffee black? Starve yourself until lunchtime? Or do you take the time to make a real breakfast to getcha going?

Psst...In case you missed Eat Better Week, check out some fantastic recipes and tips here!

Eat Better Week: All the Small Things

2010-01-08T07:55:00.002-05:00

Since it's Friday, we're wrapping up the week with a veritable overload of healthy cooking info (and as far as keeping the healthy eating going through the weekend, it's something I've yet to master...somehow the Saturday/Sunday activities seem to get the best of me). I want to take a moment to share some of my own personal tips that I like to attribute to aiding in keeping my waistline from getting super-sized. As you've come to know, I enjoy sampling new restaurants and adopting a no-holds-barred attitude when it comes to trying as much food on the menu as I can handle. But when I'm cooking at home (unless it's for a full day of Giants-Jets football) I try my hardest to incorporate as many good-for-you elements as possible. That way, when I do go overboard with oversized pastrami sandwiches or burgers grilled to perfection, I can enjoy it to no end and then get right back on the proverbial horse once the weekdays roll around. So, with that in mind, here's the code I follow for weeknight cooking:

Add vegetables wherever you can, whenever you can
I know it seems beyond obvious, but sometimes I find myself planning a meal only to realize that there isn't one vegetable on the plate. That's why I added asparagus into the turkey-pasta mash up and mushrooms to the glazed chicken from earlier this week. I also add in frozen spinach to any pasta dish that graces my kitchen. And please believe me when I tell you that when it comes to raw veggies, it's all about getting the roast on. It keeps the nutritional value while bringing out the fabulous flavor and actually makes vegetables yummy to eat. For a complete roasting tutorial, check out this article.

Make the switch to brown rice
Another tip that might seem obvious, but I think it's an important one. I'm not going to sit here and tell you how brown rice is so delicious because...well...it's not. But, you can make it better by simply substituting low-sodium chicken broth for the water that the rice is boiled in. Huge upgrade from the cardboardy, grainy regular brown rice.

Make the switch to whole wheat pasta
Yup, all around. Some pasta varieties are easier to find than others, but I can always find whole wheat penne and whole wheat spaghetti, and that's enough for me.

No more full-fat dairy
Shaun and I made the switch to all reduced-fat or fat-free dairy since we've gotten married. This includes milk (though we still argue over 2% or skim...I vote skim...but we meet in the middle at 1%), cream cheese, sour cream, mayo, yogurt, cheese...

Adopt new cooking ingredients

There are lots of ingredients that pack huge flavor without breaking your belt. How about adding cumin to your sweet potatoes? Or sprinkled on walnuts? Or on a grilled chicken breast? This spice is one that until recently had been a veritable unknown to me, but once I discovered its sweet 'n savory, punchy flavor, I started using it in my cooking. A lot. Another great ingredient is white wine. I use this in two of my favorite recipes, the shrimp with orzo and the turkey sausage farfalle. A little bit goes a long way and virtually transforms a dish from bland to brilliant. And don't even get me started on the power of dijon mustard...

These are just a few of the tips I follow on a regular basis in my cooking, and swear by them. A few of these changes could go a long way. I'm constantly trying to find new ways to cut back or substitute new ingredients while keeping things interesting over here at chez Humiston. Do you have any tips that help keep you on track, health-wise? Are there any small changes you've incorporated into your cooking or eating that have made a difference? I'd love to hear your thoughts, so please leave me some ideas!

Meanwhile, you can check out some past recipes that qualify as keeping-it-healthy...hope you enjoy!

Simple House of Tsang Stir Fry
Turkey Sausage Farfalle
Cheesy Chicken & Black Bean Bake

And in case you missed any of this week's recipes, here they are for your easy reference...
Spicy Sweet Potato Wedges
Turkey-Pasta Mash Up
Portabella Mushroom Chicken & Roasted Cauliflower
Shrimp Saute with Orzo

Eat Better Week: Shrimp Sautee with Orzo

2010-01-07T07:55:00.000-05:00

It's day 4 of Eat Better Week, so give yourself a giant pat on the back because you've almost made it through the first week back to the everyday grind in the new year! All food aside, I'm practically jumping for joy that I've managed to not pick my cuticles at all this week, a New Year's resolution made out of sheer desperation since I'm tired of my fingers being in pain by my own doing. Anyhow, today I've got one of my all-time favorite recipes for you. As I sat down to write this, Shaun turned to me and said he's surprised I've kept it in my back pocket for so long being as I make it all the time (which he quite happy about, I might add), and I have to admit, it's way past time to share it.

I was given this recipe at my bridal shower back in '08 where guests were asked to bring a favorite recipe to share (thanks to sister Kimmi for organizing that one!) which were all quickly memorialized in my trusty red recipe book. Though I waited until Valentine's Day 2009 to break it out as a special meal for Shaun and my first ninth Valentine's Day together, I quickly realized that this dish is easy, quick, and delightful...and was immediately bumped up to once a week dinner status. I often keep all of these ingredients as permanent staples in my refrigerator, freezer and pantry, making it a major go-to on any given night. I really hope you like this one and give it a whirl! Here's the breakdown...

Shrimp Saute with Orzo
1 box orzo
1 lb shrimp*
2 cloves garlic, minced (again with the jarred version)
1 C white wine (any dry kind you'd drink - I don't often drink white wine, but when I do, I typically go for Sauvignon Blanc)
3 tbsp butter or margarine
capers
juice of one lemon (if you like it reallly lemony, you can add the zest too. I find it to be too much though)
kosher salt
pepper
parsley, dried or fresh, to taste

Cook orzo according to package directions (make sure to salt the water!!).

The orzo all cooked and ready. Put in a baking dish with a splash of

olive oil and cover it if it finishes before the shrimp.

Defrost, de-tail, and if necessary, de-vein shrimp. In large skillet, heat olive oil and garlic. Add shrimp and season with salt and pepper. Once heated, remove from pan, set aside, and keep warm. In same skillet, add wine and lemon juice and bring to a light boil (this removes the alcohol taste). Oh, and don't be afraid to sample the raw ingredients as you go...

And make sure you squeeze the heck out of those lemons...though if you're including zest, be sure to do that before juicing them or you'll be in a world of hurt trying to utilize the microplane post-juicing

Turn off heat. Stir in butter and add capers (I like a lot of them, so I'm not giving a designated amount. Use as much as you'd like to eat). Once butter is melted, add shrimp back into pan and toss in wine mixture.

There's me getting my stir on while rocking out my Yanks World Series tee

Serve shrimp on a bed of orzo, garnishing with a bit of fresh or dried parsley (whatever you've got on hand...in my case, dried).

Now enjoy and be prepared for absolutely no leftovers because this dish somehow leaves behind no shrimpy survivors...the pan just clears out almost as soon as it's finished.

*Note: I always, always, always use frozen shrimp for this dish. And not just frozen, but deveined and pre-cooked frozen shrimp. My freezer is never frozen shrimp-less because 1) this meal is another weekly staple of mine; 2) it couldn't be easier to defrost, just put in a colander and run cold water over the lot of 'em. Pull of the tails and you're ready to go (this is especially handy when I remember to take a package of chicken out of the freezer once I arrive at work in the morning, tarnishing hopes for any sort of chicken that night); 3) It is so versatile that it can be used in a scampi, with pasta, in a salad, curried over rice...the possibilities are endless. Don't get me wrong, I love fresh shrimp as much as the next person, especially as the star of a fabulous Old Bay-seasoned shrimp cocktail, but I learned the hard way that peeling and deveining them yourself isn't a pretty picture. So go out and buy a bag of extra large frozen shrimp pronto and you'll be good to go on any given Thursday.

So what do you think? Is shrimp something you've ventured into making? Have you had a similar deveining debacle? Are you into the whole scampi-esque shrimp dish? Do you have another fave dish with shrimp as the star of the show? Share your thoughts!

Psst...missed days one through three of Eat Better Week? No worries...Spicy Sweet Potato Wedges, Turkey Pasta Mash Up, Portabella Mushroom Chicken with Roasted Cauliflower

Eat Better Week: Portabella Mushroom Chicken & Roasted Cauliflower

2010-01-06T07:52:00.001-05:00

It's day 3 of Eat Better Week and in case you're on the verge of cooking burn out, don't fret! Some weeks by the time Wednesday rolls around, I've all but had it with cooking, keeping my apartment in order, hanging up my clothes, and doing the dishes. That's where this super simple chicken recipe comes in (along with the remembrance of The Biggest Loser from the previous night...if that's not enough to get you going, I'm not sure what is...). And my favorite part? Almost every ingredient in this recipe can be found at any given time in my refrigerator or pantry, making this chicken dish a staple in my weekly meal plans. Though the side dish often varies between rice, green vegetables, sweet potatoes, or essentially anything I can find around the tiny kitchen, this week I served it up with a side of roasted cauliflower with parmesean cheese. And in case you're wondering, the veggie part wasn't mushy and undesirable...it was actually quite tender and tasty to boot. Roasting is really the only way to consume vegetables in my opinion (that is, unless you're dousing them in melted cheese but therefore removing any health value they brought to the proverbial table), so see below for a quick and easy tutorial that's pretty much interchangeable with most raw vegetables. Let's get right down to it, shall we?

Glazed Portabella Mushroom Chicken
1 lb chicken tenderloins (or thin sliced breast if you prefer)
1 pkg baby portabella mushrooms (I found these at my local grocer, but button mushrooms will work just fine)
1 Tbsp low sodium soy sauce
1 Tbsp balsamic vinaigrette
1 Tbsp Dijon mustard
1 Tbsp honey
2 cloves garlic, minced (this is where the jarred kind comes in really handy!)
olive oil
kosher salt, to taste
black pepper, to taste

In a mixing bowl, whisk together soy sauce, balsamic vinaigrette, mustard, honey, garlic, salt and pepper.

Toss chicken in mixture and set aside. Meanwhile, wash, de-stem and slice mushrooms. In large skillet, heat 1 tbsp olive oil. Add chicken to pan, pouring all of the leftover marinade over the top (note: you may want to break out the splatter screen here). Cook for 3 minutes or until bottom of chicken starts to brown. Turn the chicken and add in mushrooms, which will quickly shrink down once coated with some of the marinade in the pan (though they may be a bit unruly when first added to the pan).

Cook until chicken is cooked through, the juices run clear, and the mushrooms are soft. That's it...it's that simple.

Roasted Cauliflower
1 head cauliflower
olive oil
parmesean cheese
kosher salt
cracked black pepper

Preheat oven to 400 degrees. Break down cauliflower into florets and rinse. In mixing bowl, drizzle cauliflower with olive oil, salt and pepper. Toss to coat. Next, line a baking sheet with foil (remember that clean up in a snap? Once you go foil, you won't go back) and spread cauliflower out on sheet. Sprinkle with parmesean cheese. Roast for 25 minutes. Remove from oven, toss cauliflower and add a bit more parmesean.

Continue roasting 10 minutes more or until you're satisfied with the desired crispiness.
Put 'em together on a pretty plate and here's what you get...

Oh, I almost forgot to mention...since this meal can seem a little...brown (and I like my dishes to be multicolored)...you can always fix that by adding some fresh herbs on top. Since this was a last minute dish and I had no fresh herbs to speak of, I sprinkled on some dried parsley for a similar, if not perfect, effect.

So there you have it. One more fabulous, healthy and delicious meal to add to your repetoire. What do you think? Do you have another super easy, quick chicken recipe? How do you prepare your vegetables so that they're not only edible, but actually covetable?

PS - In case you missed days 1 and 2 of Eat Better Week, check out the recipes for Spicy Sweet Potato Wedges and Turkey Pasta Mash Up.

Eat Better Week: Rubbing Elbows

2010-01-05T08:01:00.000-05:00

It's day numero dos of Eat Better Week and today we're serving up a simple one pot dinner starring one of my favorite healthy ingredients, ground turkey. This turkey-pasta-veggie combo is versatile, easy to cook, and tasty to boot.

I dug up this Rachael Ray recipe a few months ago while trying to find a way to devour the ground turkey sitting in my freezer. Though I'm so not a fan of hers, this one intrigued me. I decided to give it a try, but I bumped up the flavor and aesthetics by adding asparagus (my favorite green vegetable) and by substituting cream of chicken soup for regular ol' chicken broth. And despite the extreme healthfulness in this dish, Shaun took one bite and sang my praises for whipping up a delectable meal for two (this was also followed by a request to add this recipe to my permanent collection...he also had no idea that it was made entirely of healthy ingredients). And if that's not enough to convince you, one more reason to love this recipe is for the usage of elbow pasta. Doesn't it just remind you of childhood? It makes me think of macaroni and cheese and instantly brings me back to the house I grew up in.

Side note: RR calls this goulash, but it's really nothing of the sort. Traditional goulash is more like a beef stew and less like the sophisticated Hamburger Helper that this recipe tends to emulate.

Turkey Pasta Mash Up
*Adapted from Rachael Ray
1 box elbow macaroni (whole wheat is best, if you can find it)
Lawry's Seasoning Salt
1 tablespoon extra-virgin olive oil
1 tablespoon butter or margarine
1 lb ground white turkey
2 to 3 cloves garlic, minced (I use the jarred kind to make this even easier)
1 medium onion, chopped
1 red bell pepper, seeded and chopped

1 bundle asparagus, chopped
2 tablespoons paprika
1 teaspoon ground cumin
black pepper
1 can fat free cream of chicken soup
2 tbsp reduced fat sour cream

Cook elbow pasta according to package directions. Chop and wash vegetables.

Meanwhile, in a large skillet over medium heat, add olive oil and butter or margarine. Add ground turkey and season with Lawry's seasoning salt, breaking it up as it cooks. After 2-3 minutes, add garlic, onions, red peppers, asparagus, paprika, cumin, and black pepper, cooking for 5-6 minutes until vegetables are softened.

Add cream of chicken soup and sour cream. Stir in elbows (you probably won't use the entire box of pasta here as it makes a lot of food. Add as much as you like, and save the rest for another meal...a quick tomato and pasta dish perhaps?). Let cook for a few minutes more. Adjust seasonings, add salt to taste and prepare yourself for a boatload of praise and a few day's worth of leftovers.

The result? A delicious, hearty, comfort food that's winter-friendly and healthy to boot. What do you think? Is there anything else that you like to use ground turkey for? Do you harbor a secret elbow pasta crush? Are there any other foods that hearken you back to your childhood?

PS - If you missed Day One of Eat Better Week, you can check it out here...spicy sweet potato wedges!

Eat Better Week: Spicy Sweet Potato Wedges

2010-01-04T07:48:00.004-05:00

So it's officially back in the swing of things. We're into 2010 and I, for one, am thrilled and excited for the possibilities that lie ahead in the coming year. First on my list, however, is the post-holiday detox. While I may have (waaaayyy) over-indulged over the holiday, contrary to popular belief, I don't actually eat that way all the time. The truth of the matter is that while it seems like I eat pastrami sandwiches and chocolate and cupcakes all day long...well...I don't. (Not regularly anyway). Don't get me wrong, I have been known to eat rice pudding til my heart's content or crash a fancy pizza joint, but on a regular, day-to-day basis, I try to keep my diet (mostly) free of the not-so-good for you foods. It just might not seem that way since, let's face it, the delicious, indulgent foods are way more interesting to eat and, in turn, write and read about.

But it's back to reality and that means healthier foods. Sure, there's the liquid diets, the low-carbs, the low-fats. I, for one, do not believe that just because something tastes delicious means that it must be packed with calories. In fact, I bet there are lots of ways to eat better without sacrificing taste. So this week at Between JC & Manhattan, it's Eat Better Week and we'll be bringing you some ideas and tips for cutting the fat out of your life...literally. Each night this week, I'm going to try my hardest to put together meals that are tasty but still on track to shed some holiday poundage. Sound good?

First up in this week to better eating: fabulous, spicy sweet potato wedges. Don't be deterred by the name, these taters are anything but actually spicy. Instead, they're a mouth-watering mix of a sweet and savory coating on a roasted sweet potato wedge. I tried this recipe after reading about it at Real Simple and even served it at my holiday cocktail party where it got rave reviews. Since Shaun was freezing at the Jets game and I was on my own for dinner, I cut down the recipe for a 1-2 person serving. Let's check it out, shall we?

Spicy Sweet Potato Wedges

Adapted from Real Simple

1 sweet potato, skin on or off, cut into wedges

1 1/2 tsp olive oil

1 tbsp brown sugar (or brown sugar substitute, like Splenda brown sugar, but use less than real brown sugar...it's super sweet!)

1/8 tsp nutmeg

1/2 tsp kosher salt

1 1/2 tsp cumin

1/4 tsp cinnamon

Preheat oven to 400 degrees. Cut potatoes to desired wedgeness (it's a technical term).

In mixing bowl, whisk together olive oil, brown sugar, nutmeg, kosher salt, cumin, and cinnamon.

Add sweet potato wedges and toss to coat. On a foil-lined baking sheet (trust me on the foil-lining, it makes clean up a snap), spread out wedges. Roast in oven for 25 minutes, then turn them and continue roasting 10 minutes more. For a crispier wedge, roast even longer until desired texture is reached. As always, serve on a pretty plate for even more pizzaz.

The result? A sweet 'n savory (not so much spicy, but I suppose you could add in a pinch of cayenne pepper to get that effect) potato wedge, without its fried, greasy counterparts. Try this for a change from your usual baked potato and I promise, you won't be disappointed! It's simple, quick and delicious to boot.

So that's the first recipe in the series. Now I want to know from all of you - how do you cope with holiday detox? Do you start training for a marathon? Eat only fruits and veggies? Crash diet? Stop eating altogether for a few days? Please share your thoughts with me and others on how you get it done. I, for one, could use the motivation and tips to keep me going!

A Delicious Year in Review: 2009

2009-12-31T07:48:00.002-05:00

A Big Thanks
Wow, I can't believe it's the end of another year. The post-holiday malaise has left me in a shell of dread for the upcoming cold months and limited vacation time. Though 2009 had it's ups and downs, all in all, it was a good year. After all, I got a brandy new day job, am married to the best husband of all time, and, oh yeah, I started this little ol' blog, of which I'm very happy and proud to call my baby.

What started less than a year ago as a way for me to ramble about my love for Manhattan and it's surrounding areas has grown into a bonafide web site with actual readers...something I can't believe is real. This is the most fun personal project I've ever embarked on. It makes me happy and excited every single day and I wish I could devote even more time to developing content. Over the last year with this site, I've taken an interest to things I never knew I liked or even loved for that matter - who knew that I'd be so giddy over receiving baking tools for Christmas? Or that my truly adorable Anthropologie apron would become one of my favorite wardrobe items? Or that I have a serious love of trying new restaurants and the food that's housed within them? Not me. And even more, I can't wait to continue learning about food - how it's made, where it's eaten - and passing on my new found knowledge to all of you. After all, when I started writing about food, I didn't know any more about it than anyone else. Sure, I've always liked it, but who hasn't? Exploring, learning and writing about food has been a wonderful adventure and I can't wait to continue it next year. So a gargantuan thank you to everyone who has read my articles, commented on them, and passed along this site to friends.

And while we're on the subject of how great you all are, I've never really had the chance to explain to you how much each and every one of you means to me and how I truly cherish each and every one of your comments and inquiries. Please keep 'em coming! So thanks again for giving me a reason to keep on writing and I hope you enjoy reading it half as much as I enjoy writing it.

Where we're going
So with that in mind, I hope that you'll continue to indulge me in 2010. Some big things will be happening around here very soon and I'm almost bursting with excitement to share the news. I think and hope that you'll be (almost) as excited and happy as I am with my big announcement, so please stay tuned! Part of the 2010 plans include even more food reviews, recipes, tutorials, event coverage, videos and lots of reader contests. This is also the part where I ask you, fabulous reader, what you would like to see more of on this site? It's always difficult to gauge what strikes a chord with you and what you come back for more of. I know what I love writing about...but what do you love reading about? I'd love to hear your thoughts.

So with all of that in mind, have a fabulous, fun, and safe New Year's Eve tonight and a restful New Year's Day! Meanwhile, you can catch some of my own personal favorite articles of the year below (the articles that qualify for this are the ones that I genuinely loved every moment of experiencing and then relaying the messages on to you). Did any articles strike your own particular fancy?

My Top Ten Personal Favorite Articles of 2009:
Yankee Stadium vs. Citifield: Baseball Park Awards

Restaurant Roundup: Mesa Grill

Suburban Dog in the City

Key Lime in the Coconut Cupcakes

Aruba Travelogue: How to do Breakfast Three Ways

Eating Through Madison Square Park

Before Oktoberfest, It's Italianfest Part II or How to do the Festival Circuit

Fall Treats: Apple Surprise Muffins

Turkey Day Recipes

Restaurant Roundup: An Otto-matic Favorite

Ringing in 2010

2009-12-30T08:05:00.001-05:00

If you are at all like me, you've waited until the last possible moment to plan your New Year's Eve. And by waited until the last possibly moment, I mean even at this point you haven't solidified plans. I'm not sure if it's the big hype that more often than not doesn't live up to its promise or just plain old post-holiday exhaustion, but by the time New Year's comes around, I'm kind of already over it. Not to mention the fact that I'm kind of tapped out in the cash area and I'd prefer to spend any remaining money on holiday sales rather than one night at the bar (though by going out, it does give me a reason to purchase a sparkly little number for a night out on the town which probably won't be used again throughout the year). So that always leaves one question: what do to for New Year's Eve? Shaun and I rang in 2009 with a night on the couch, surrounded by champagne, hors d'oeuvres, and a viewing of The Dark Knight. To ring in 2010? It's anyone's guess at this point.

So my question to you is, how are you planning to ring in 2010? Are you hitting up a swank bar or lounge? Having a low key game night with friends whilst lamenting the downturn of Dick Clark's deteriorating health? Heading out for a chic dinner with your significant other? Taking in a late night viewing of Avatar 3-D (this one is high on my list)? I'd love to hear about your plans (and possibly steal some of your ideas!) so please do tell!

Holiday Unwrapped

2009-12-29T07:41:00.001-05:00

And we're back! I hope everyone had a fabulous holiday. I saved some vacation time and took a few days off from my 'real' job for some holiday celebrating. This included, but was not limited to seeing family and friends, baking cookies, rocking red lipstick for the first time, watching the 25th anniversary of the Rock n Roll Hall of Fame concert, viewing The Nutcracker at Lincoln Center and ceasing to sleep for a few days time. And let's not forget about the gift exchange. Shaun and I are so unbelievably lucky to have the absolute best families in the entire universe (no, really...they are) who know us oh-so-well and gave us gifts that just warmed our food-obsessed hearts. From good reads to gift cards to tools, we made out like the proverbial foodster bandits that we are. Here's the rundown:

Serving tray, Target; Good Eats: The Early Years, Barnes & Noble; Rachael Ray nylon bench scrape, Rachaelraystore.com; Bamboo spider, Sur la Table; Rachael Ray nylon 2-pc turner set, Rachaelraystore.com; Arthur Schwartz's New York City Food, Amazon.com; Magazine subscriptions, Foodnetwork.com, Realsimple.com; Entertainment Book 2010, entertainment.com; Sur la Table gift certificate, Sur la Table

Yep, it was a good year for the Humistons. Furthering our culinary knowledge and technique is something we love and receiving gifts to aid us in this food crush of ours is just the icing on the cake. I, for one, cannot wait to dive into New York City Food as well as test out my bench scraper. Apparently it's the only way to pick up chopped food from your cutting board - onions, veggies, you name it - for super simple transfer into your stock pot or skillet. And I know Shaun is just itching to break out the fryer and test out the bamboo mesh spider he's been wanting for ages. What can I say? It doesn't take much to get us going. The holidays were filled with many more gifts (both given and received, including the matching iPod Touch that we unknowingly picked out for each other), multiple family gatherings, and of course, indulging on holiday treats. I'm sad to see it pass us by, but am so looking forward to a fabulous, food-filled 2010.

So there's the food gift roundup - a peek at some of our foodster gifts we were so fortunate to receive and can't wait to enjoy now that our holiday travel has ceased. But my question to all of you fabulous readers is: What did you get for the holiday this year? Any food-related gifts that tickled your fancy? Please tell me that Shaun and I aren't the only food geeks out there and leave us some tales of good eats (and by eats I mean actual eats, products, gift cards, reading materials, kitchen tools and anything else of the sort).

Oh, and in case you're curious, the baking, red-lipstick-wearing, family time went something like this...

The butter cookie cutouts...a Christmas staple for as long as I can remember

Just a small sampling of the Cannon bakefest '09

Kimberly & me

Christine & me vampin' it up

Shaun & me at Christmas Eve dinner

Suburban, yet city-loving doggie Chloe trying her hardest to get some holiday treats from her stocking

My mom, sisters and me after The Nutcracker at Lincoln Center

And there's the roundup. Hope you enjoyed your holiday as much as we enjoyed ours!

PS - If you missed any of our holiday coverage, including foodster gift guides for all the food-lovers in you life, you can find it all right here.

Christmas Favorites: The Food

2009-12-22T09:20:00.000-05:00

One of my favorite holiday elements is (what else?) the food. For some reason, I feel that it's a free pass to all of the indulgences that I may not necessarily afford myself all year long. Christmas cookies, egg nog, hors d'oeuvres galore. Perhaps it's just the food-obsessed Italian side of the family, but Christmas Eve is the big night (Shaun's family does Christmas Day, so all works out perfectly) and as in any Italian family it means hours upon hours of eating - from dips to wings to brie to beef tenderloin to cookies and cupcakes. By the time the evening ends, I'm on the verge of a food coma, barely mobile, yet still look forward to my annual breakfast strata on Christmas morning. And let's not forget about the prep that goes into such a feast...here's a peek at Christmases passed...

icing the famous butter cookies

Kimmi taking over

A little wine for the chefs...Jacque & Julia would be so proud

enjoying the goods

So how do you get your party on for Christmas? Is it a two day affair, utilizing both Christmas Eve and Christmas Day? Is food the main attraction? How do you celebrate with your family? And, most importantly, what's your favorite indulgence of the holidays?

The Icing on the Cake

2009-12-21T11:14:00.001-05:00

Everyone's heard of 'doctoring' up a boxed cake mix. I think that what it really comes down to is the frosting. Am I alone in my distaste for canned frosting? I'll admit, I have dabbled in straight-out-of-the-can style frosting, and the one flavor I'm okay with on cake is chocolate. And trust me, it's not like I would refuse it if presented in front of me. But in my opinion, real frosting is the only way to go, even on a boxed cake mix. And honestly? It couldn't be easier. If you recall my Key Lime in the Coconut Cupcakes, you may also recall my rant for the love of good frosting. It's just a necessity. And once you realize how easy it is, I'm confident that you'll feel similarly.

As a treat at my holiday cocktail party, I whipped up some mini chocolate cupcakes with white chocolate frosting. My sister Kimberly provided the adorable snowman mini cupcake wrappers and decorations and they were the perfect vehicle for a holiday treat and mini-sized for a perfect cocktail party food. Using Betty Crocker's SuperMoist Devil's Food chocolate cake mix and a mini muffin tin, I was on my way to the perfect confection. For the frosting, I consulted The Cupcake Deck by Elinor Klivans and her recipe for White Christmas Cupcakes. Though the cake part called for a vanilla cake batter, what can I say? I'm a sucker for chocolate cake with vanilla frosting. So that's what I made.

White Christmas Cupcakes Frosting

3 oz white chocolate, chopped (I use Baker's chocolate)

1/4 C (1/2 stick) unsalted butter, at room temperature (leave it out of the fridge the night before)

4 oz cream cheese, at room temperature (leave it out of the fridge the night before)

1 tsp vanilla extract

1 1/2 C powdered sugar

Melt the chopped white chocolate (for a handy tutorial on this, check out this article). Place in large bowl and with electric mixer (I use my red stand mixer, but a hand mixer will also be just fine) add the butter, cream cheese, and vanilla to chocolate and beat on low until smooth, about 1 minute. Add the powdered sugar, mixing until the frosting is smooth and fluffy. I like to beat the frosting longer than suggested, since I like it super smooth and super fluffy. Once finished, dress your cupcakes with the frosting, give 'em a taste test, and vow to never go back to the canned stuff. See? I told you it was super easy!

So what are your thoughts on the frosting sitch? Love the canned stuff? Hate it? Are you willing to give the homemade frosting a try? I'd love to hear your thoughts!

Bark Up This Holiday Tree: Chocolate Bark Three Ways

2009-12-18T08:08:00.003-05:00

As promised, we're ending the week with a little tutorial on making the easiest holiday snack of all time. It's chocolate bark, and today I'm serving it up 3 ways to satisfy almost any taste bud. Let's get down to the goods, shall we?

Hold up. Before we go any further, how about a quick lesson in chocolate melting? I refuse to give in to the double boiler, so I go with the good old-fashioned microwave instead. I've done this many, many times and burned many, many bowls of chocolate, so I think it's only right to give you, dear reader, a quick rundown.

Here's how I get it done:

Place chopped chocolate in a shallow bowl (yup, if you aren't using chocolate chips, you really need to give it a rough chop for the chocolate to melt evenly - if you are in fact using chips, carry on as is). Microwave chopped chocolate at 15 second intervals (trust me! I have burned a LOT of chocolate in my day - don't be tempted to add additional time, even when after the first couple of intervals it will seems as, though nothing is happening...do not give in. It must be at 15 second intervals), stirring in between each time, even when it seems like nothing is happening. It will.
When the chocolate seems like it's just about done, but still has a few lumps, remove from the microwave and stir quickly. This will melt the remainder of chocolate chunks without microwaving, and therefore burning, the already fully melted part. It should look something like this:

That's it. Now enjoy perfectly melted, photo op quality chocolate.

Cranberry Orange White Chocolate Bark
4-5 oz white chocolate, roughly chopped (I use Baker's Chocolate, found in any grocery store baking aisle and premeasured into 1 oz squares)
1/3C Dried cranberries
1 tsp Orange zest
After melting your white chocolate, stir in dried cranberries and orange zest. Step lightly, as the chocolate will cool off and harden very, very quickly. Immediately spread out in a thin layer on a sheet pan - I lined mine with parchment paper for easy removal and clean-up. It may require a bit of elbow grease to spread it out, but use a spatula, get your hands dirty, and get 'er done. Let sit for a few minutes and then press aluminum foil down on the bark to hold it in place.

The next morning, with foil still on, bang all over with rolling pin. Remove foil, and break up pieces with your hands.

The result: A creamsicle tasting piece of goodness. The dried cranberries cut out some of the super white chocolate sweetness, leaving a perfect flavor combination that I will be devouring as soon as the clock strikes noon.

Chocolate Cherry Almond Bark
6 oz semisweet, white, or milk chocolate
1/3 C Dried cherries, chopped
1/3 C Slivered almonds, toasted in small pan for about 2 min - don't let them burn!!
After melting your semisweet chocolate, stir in cherries and almonds. Repeat steps above.

And after a night of cooling and being bammed with a rolling pin...

The result: I'm a huge fan of dried cherries so I had high hopes for this one. It did disappoint, however. I went with the semisweet chocolate and I think it was just too bitter to counterbalance the sour cherries. Next time, I'm going milk or white chocolate and I think it will be the winning combo I'm looking for.

Traditional Peppermint Bark
6 oz Semi-sweet chocolate
1 C White chocolate chips
4 Candy canes, crushed
1/2 tsp Peppermint extract
Melt semisweet chocolate and stir in peppermint extract. Spread out on sheet pan and let sit until semi-hardened. Next, temper white chocolate (I used chips here because I ran out of Baker's Chocolate) and carefully spread out on top of the semisweet chocolate. Mine ended up running together a bit, but it doesn't have to be perfect. Sprinkle crushed candy canes on top and press down with aluminum foil.

When it's all put together...

Keep aluminum foil on top of bark, as above, and the next morning you'll get...

The result: What can I say? Nothing beats a classic. This was my favorite of the bunch. Crunchy candy cane on mint chocolate is a dynamite combination in my book. And this version give Williams-Sonoma a serious run for their money.

Now, before you break it all up and reap the sweet rewards, you need to let these cool completely. Even when you think it's done, it's probably not. I'm hesitant to put in the refrigerator since it tends to turn the chocolate into crumbly gray. Instead, I recommend finding a very cool area, like the garage or in a particularly cold room in your home. I laid the pans out in my living room, which gets pretty darn cold in the evening hours. The next morning, with the bark still covered with foil, bang 'em with a rolling pin for an imperfect break. Enjoy!

So what do you think? Do any of these sweet confections make your sweet tooth tingle? Do you have any other holiday barks that you love this time of year?

*Note: I made these in very small batches since I was making all three in one night (all I can say is thank god I'm not a big chocolate eater or I'd be about 400 pounds). If you want more, adjust recipes accordingly.

How to: Plan and Host a (Fabulous) Holiday Cocktail Party

2009-12-17T07:53:00.000-05:00

In case you couldn't already tell, I'm a huge fan of the holidays. In fact, my own personal holiday season begins on the ride home from my aunt's house on Thanksgiving night as, to Shaun's dismay, I blare Christmas music and, even worse, proceed to sing along. In honor of our love for the holidays beyond Christmas music, this past weekend Shaun and I hosted a holiday cocktail party at our humble Jersey City abode. It was my first large scale party hosting (and by large, I mean there were 12 of us), and like many, my biggest concern was...where to start? Before we begin, I just want to add the disclaimer that I prefer to think of myself as detail-oriented, not controlling; meticulous, not psycho. As one of my favorite quotes puts it, "I like things the way that I like them, but I mean, who doesn't?" (Bonus points for naming that one) So with that in mind, here's my holiday hostess survival guide.

Step One: Figure out who's attending
You can't really plan much past this point until you know who you're inviting (and who's actually going to show up). Will it be friends? Family? Both? Couples only? Around holiday time, many people are booked early, so at a minimum plan for (at least in our case) half of the invited guests to attend.

Step Two: Plan the menu
For me, this is the most fun part. Scouring recipe collections from Martha Stewart, Food Network, Real Simple, and my mom's own personal collection can seem daunting but the world is your oyster, so to speak, and what can be more exciting than that? For a cocktail party, you'll likely be starting later in the evening (8:30 or later), which means hors d'oeuvres, cocktails, and dessert, all in an informal fashion (and by informal, I mean put out on a table buffet style or scattered among various side and coffee tables). Here's my food breakdown:
Beverages
For drinks, we stocked the bar with sparkling white wine and pomegranate juice for a pom-spritzer (a huge hit with the ladies), orange Stoli & Sprite Zero, Pinot Noir, and a fridge full of Stella Artois. I think that in the drinking situation, less is definitely more. Focus in on what you want to offer and stock your bar on a dime by limiting options. I promise, your guests will be happy drinking what you have to offer, especially if it's a special, signature cocktail or decent bottled beer.
Food
For the food, I tried to keep it simple and seasonal. Here's a sneak peek at the menu:

Spiced sweet potato wedges

Pigs in a blanket

Pizza dip

Spinach dip

Spiced walnuts

Brie & raspberry bites

Blue cheese dip with potato chips

So perhaps it wasn't the most healthy menu of all time, but what better time to splurge on the caloric intake than for a relaxed holiday cocktail party with your closest friends? Exactly...there isn't one.

Step Three: Get all fancy on it
If you're having a theme party, your location should reflect this. Shaun and I had our Christmas tree up and ready for all of the oooh-ing and aahhh-ing that our guests were sure to dish out. It's not necessary to spend a fortune on holiday decor. By repurposing some of last year's ornaments, cake plates, and candy, I whipped up some fun, DIY decor on a dime.
By adding holiday M&M's to a Pilsner glass, I spruced up the bar area. Add a 99 cent box of candy canes in a $1 Target planter, and your bar is set for a festive evening.

Next, I raided my china cabinet for a chic cake plate and candy bowl. Add some festive, sparkly ornaments (which were purchased last year for the tree) and you've got two punchy pieces for your table.

And let's face it, nothing quite says POP like a truly gorgeous red poinsettia (snapped up for a mere $5.99 a piece) on a classic white table cloth.

Since the poinsettias were so beautiful, I picked up two and placed one on this amazing glass platter (ok, this one was a wedding gift, purchased at Tiffany, so not exactly an item you may have lying around...but isn't it a beauty?)

Lastly, another candy bowl placed on a silver platter, filled with already-owned ornaments. Ta da!

Step Four: Plot your attack plan
Just like tackling any To Do list, it's vital for keeping your sanity to make an attack plan. I used Google documents to plan my menu ideas, make my shopping list, and plot out when to do each task on the list. Trust me on this...it may seem a bit intense (see disclaimer above), but I've found it's the only way to stay focused and on track while allowing yourself time to enjoy the party. My biggest tip? Do as much in advance as humanly possible and recruit your boyfriend or husband for all of the things you can pass off...in my case it was vacuuming, tidying the living room, and running out to the grocery store on a whim while I was chained to my tiny kitchen doing food prep.

Step Five: Leave yourself time to enjoy the party!
You've done the work, now it's time to reap the rewards. As mentioned before, prep as much in advance as possible. Clean the toilets, vacuum, tidy up, decorate and dust the night before. Prep any dips in advance that can be popped in the oven at the last minute. Leave only the items that will suffer quality-wise if not made the day of (like my sweet potato wedges...this is not something that should be reheated, despite what the recipe recommends). After all, once your friends and family arrive, you'll want to relax and enjoy the night with them, not slave in the kitchen!

So there it is. A simple, chic and fun cocktail party with friends without going bananas trying to prep for the event. Are you hosting the holidays this year? If so, what's your plan of attack? Any fun recipes to share? How do you stay sane as a host or hostess?

A Foodster's Gift Guide: On-the-Go

2009-12-14T13:23:00.001-05:00

Welcome to the last edition of the 09 Foodster's Gift Guide, and this time we're talking on-the-go. You know who I mean. The on-the-goer who loves food and sweets, yet whose day is so filled with work, school, or other commitments to get it together and enjoy a great home-cooked meal. Fear not, as the last part of our Gift Guide is for your favorite on-the-go foodster. Check it out...

Hot Chocolate & Peppermint Hot Chocolate, Set of 2, $33 (Williams-Sonoma); Sarabeth's Jam Gift Sampler Box, $25 (Sur la Table); Crumbs Gift Card, $15 (Crumbs); thelifestyled Monogrammed Tote Bag, $23 (Etsy.com); Crockpot Countdown Slow Cooker, $49.99 (crock-pot.com); Eco Coffee Cup, $14 (fredflare.com)

Hot Chocolate - Just like the Williams-Sonoma peppermint bark, this is a total splurge, but one that's well worth it in my opinion. Sampled at Winter's Eve, this hot chocolate is like no other. For the on-the-go food lover, this is a perfect way to have some delicious and quick, right out of your home.

Sarabeth's Jam Sampler - Jam is one of my favorite foods, and this is a great way to enjoy it long past Christmas. While homemade jam can be wonderful, this extensive sampler provides all the jam your heart desires. The complete set features plum cherry, orange apricot marmalade, strawberry raspberry, pineapple mango, mixed berry, and peach apricot.

Crumbs Gift Card - Need I say more? When is a free cupcake ever unwanted or unwarranted? Never. Especially as an on-the go treat.

Monogrammed Tote Bag - Always a pushover for anything monogrammed, I tote this little guy everywhere. The perfect lunch bag or grocery sack, this tote bag is super chic and personal making it the ultimate on-the-go gift. Oh, and did I mention that they are personally designed and crafted by bestie Catherine (who also just so happens to have a fabulously made-over blog)?

Crockpot Slow Cooker - This is one of my personal favorite appliances, and a great on-the-go gift. Put all of your ingredients in this sweet little appliance, press play, and presto! A home cooked meal that's perfect for the cold winter months...soup, pasta, chili, the possibilities are endless and it couldn't be easier.

Eco Coffee Cup - The perfect vehicle for the aforementioned hot chocolate. It's fun, functional and environmentally friendly to boot - the ideal way for an on-the-go foodster to bring homemade deliciousness along for the ride.

So what do you think? Any of these tickle your fancy? Do you have someone on your list for which any of these fit the bill?

Well that wraps up our '09 Gift Guide. I hope it was helpful in your holiday shopping, and if it was, I'd love to hear about it! Or if I left out any fabulous ideas, please clue me in for a possible reader-suggested gift guide for last minute shopping! Have an idea? Shout about it in comments!

*Also, if you missed any Foodster's Gift Guide madness last week, you can check out the guides below:

A Foodster's Gift Guide: When You're Just Starting Out

A Foodster's Gift Guide: For the Dessert Lover

A Foodster's Gift Guide: For Him

2009-12-10T08:01:00.002-05:00

It's Foodster's Gift Guide Part 3 over here, and this time we're switching it up a bit for the men in your life. Whether a husband, boyfriend, father, brother or friend, these gifts are sure to perk up any guy with a major crush on food. I even ran my picks by Shaun for the official man-approval. Heck, he even suggested a few of them. Let's take a closer look...

Krups BeerTender for Heineken Draught Keg, $99.99 (CigarExtras); Stainless Steel Water Bottle, $19.99 (Nathan Sporting Goods); Weber Rapidfire Chimney Starter, $18.00 (Grillstuff.com); J.A. Henckels Classic 2-pc. Knife Set, $65.99 (Target); Good Eats: The Early Years, $21.93 (Amazon.com); Presto Deep Fryer, $59.99 (Macy's); Coleman RoadTrip LXE Grill, $159.99 (Target)

Krups BeerTender - I think this is a really fun item for the man in your life (provided he likes beer and it happens to be of the Heineken variety). What better way to make your beverage special than by dressing it up with one of these little guys? Now, if they only made a red wine dispenser in conjunction with this, we'd be a happy household...

Stainless Steel Water Bottle - Shaun received this in his stocking last Christmas, and it's still going strong. It's been toted everywhere - from the gym to the beach to long car rides. A great item and it's eco-friendly to boot. Oh, and let's not forget about a little thing called phthalates that this little guy eliminates from your body...

Charcoal Chimney Starter - A veritable necessity to any tailgate, this chimney starter is the only way to go when working with a charcoal grill. It heats up your coals like it's nobody's business. Case in point: Our Giants football tailgate. Even with a bit of wind (wind? Bah, it spits in the face of wind), this amazing device had no problem heating 'er up and providing us with the first step of perfectly cooked grilled meat.

J.A. Henckels Knife Set - Perhaps it's the samurai sword-esque quality of a big knife or the power that it emanates, but a giant knife is a must for men and cooking. And let's face it, a big, sharp knife is the only way to go to safely chop any sort of meat or vegetable that requires a little elbow grease.

Good Eats: The Early Years - One of Shaun's favorite FN pundits, Alton Brown is not only an individual wealth of culinary knowledge, but he pairs it with an endearing mad scientist-type quality with a humorous twist. And he knows his stuff. Because of him, we have no unnecessary gadgets in our kitchen and frying has been forever changed with his drying station techniques, which leads me to...

Presto Deep Fryer - I'm not sure what it is about men and frying, but this gift is a tried and tested winner. Since receiving this as a gift, Shaun has been frying up a storm (much to the chagrin of my waistline) in the form of corn chips, cheeseburger spring rolls, and the best wings on the planet.

Coleman Grill - This collapsible propane grill is the perfect solution for a serious tailgater or camper (note: since this is propane, the aforementioned charcoal chimney starter won't work here). A safe, tidy way to grill up his favorite eats, your guy will love this little guy. Burgers, hot dogs, and steaks, oh my...

So there you go. Seven fun items for the guy foodster in your life. See anything you like? Any other guy-approved gifts that your thinking of serving up this holiday?

Note: Most, if not all, of these gifts are not solely for men...obviously. These items could totally brighten up your fave female's holiday as well (I know I'm coveting Alton Brown's Good Eats and am a proud owner of a Nathan water bottle). I just thought that since the last two guides focused on bright colored mixing bowls and cupcake couriers, perhaps I should feature some items that sway toward the masculine side of the spectrum. Whether for guy or gal, hope you find it helpful!

A Foodster's Gift Guide: For the Dessert Lover

2009-12-09T07:54:00.000-05:00

It's day 2 of our Foodster's Gift Guide and today we're talkin' sweets. And who doesn't have someone on their list with a mega sweet tooth? Here's the breakdown:

philosophy 'classic cook book' gift set, $35 (Nordstrom); Margot porcelain dessert plate set of 4, $22.49 (Target); Cupcake courier, $29.99 (Amazon.com); Progressive International microwavable s'mores maker, $7.65 (Amazon.com); Kitchenaid stand mixer, $224.99 (Target); Peppermint bark, $26.50 (Williams-Sonoma)

philosophy 'classic cook book' gift set - So this one is less of a food, and more of a body pampering vehicle with a sweet twist. I don't know about you, but I'm a huge philosophy fan. Ever since my first jar of cinnamon buns lotion (a holiday gift from Catherine many years ago, thank you very much C), I've been hooked on their amazing quality and mouth-watering scents. While some sweet-scented lotions can be overkill, not philosophy. It's the perfect combo of subtle, yet true-to-life smelling sweets. Swoon over six recipe-inspired shampoo, shower gel and bubble baths (for you philosophy virgins, they're an all-in-one product). Pamper yourself to the decadent fragrances of red velvet cake, cinnamon buns, spicy pear cobbler, pumpkin spice muffin, gingerbread and double-rich hot cocoa. I don't know about you, but I'm getting hungry.

Margot porcelain dessert plate set - Whether you've slaved over a hot oven or traipsed over to your favorite bakery, all delicious desserts deserve to be decked out in their Sunday best. That's why I'm suggesting pretty, chic dessert plates that aren't limited only to holiday time. Can't you see these adorb mini plates in spring or summer adorned with a lemon bar or chocolate dipped shortbread? Yup, it's a pretty picture.

Cupcake courier - An item that I quickly became obsessed with after happily volunteering to make cupcakes for Catherine's New York City bridal shower. But how to cart them to a fabulous Upper East Side soiree? The cupcake courier, of course. If you are at all into making (and subsequently carting, as seen here) cupcakes, the cupcake courier is a must for keeping your hard work in perfect place.

Stand mixer - Any baker's best friend, and one of my favorite appliances (yup, mine's red too which you may have noticed here), the KitchenAid stand mixer is an essential for the regular baker. My absolute favorite part of this item, aside from it's obviously fabulous functionality? They come in virtually every color you could think of. These mixers just aren't the kind your mom used. Instead, they provide a veritable burst of color decor to any kitchen. Case in point, my blah apartment rental kitchen is instantly bumped up with my punchy red mixer along with a matching red toaster and paper towel holder. And even better? I use it all the time. Oh, and did I mention it's on sale?

S'mores maker - The perfect gift for the marshmallow-chocolate lover on your list (I'm of the graham cracker persuasion, so this suits me just fine). Just line up your s'mores supplies, pop this little guy into the microwave, and voila - homemade s'mores without having to go in search of your local camp fire. Bonus gift: supply the fixin's, including chocolate, graham crackers and marshmallows, for an instant gratification gift.

Peppermint Bark - Ok, so this is a total splurge, and yes you can easily make it yourself (check back for that tutorial coming next week). But I must admit that Williams-Sonoma Peppermint Bark is particularly fabulous and isn't holiday time the one time of year to let yourself have the goods? For one sweet food splurge, I'm going with the Bark. It's that good. And sure to satisfy the chocolate lover on your list to boot.

So there you have it. Six great gifts for the dessert fiend on your holiday list. See anything you like? Anything I've left out? What desserty gifts are you asking Santa for this year?

A Foodster's Gift Guide: When You're Just Starting Out

2009-12-08T08:00:00.000-05:00

This week, we'll be serving up gift guides for the food-lovers in your life. Whether just starting out, a seasoned eater and cook, a dessert fiend, male, or female, we've got something for all of the foodsters on your holiday list. First up is my picks for those newbie foodsters who are trying to break into cooking at home. Though an at-home cooking collection is an ever-evolving organism, for my gift picks I've selected some fun basics that anyone can enjoy. Case in point: The Insanely Useful All-in-One Cook Prep Set. This complete set (for under $55 no less!) is screaming with fun, punchy color and is making me want to forget that I already have a beyond adorb Williams-Sonoma green mixing bowl and measuring set in my cupboard. And since I'm of the mind that gifts should be fun, useful, and something that one would not generally buy themselves, all of the items in this gift guide fit the bill. Take a look...

Kitchen Timer, Anthropologie ($12); Insanely Useful All-in-One Cook Prep Set, Delight.com ($54.50); The Joy of Cooking, Amazon.com ($20.47); Taste Test Recipe Book, Anthropologie ($28); Waffle Gift Set, Sur La Table ($49.96)

Kitchen Timer - I received this retro-looking magnetic timer as a bridal shower gift (in red of course) and use it every day (love ya Catherine!). It's the perfect stocking stuffer.

Insanely Useful All-in-One Cook Prep Set - I stumbled upon this and have since fell in love. It's the perfect set to punch up an eclectic kitchen or first apartment. The complete 8 piece set includes a large mixing bowl, colander, sieve, small mixing bowl w/ measurements, 4 measuring cups: 1 Cup, ½ Cup, 1/3 Cup, ¼ Cup. You can also snap up the 3-piece set which includes medium mixing bowl, small mixing bowl w/ measurements , juicer. What more could a girl want?

The Joy of Cooking - So fittingly, this was gift I received from my mom. Don't be discouraged by it's daunting size or lack of glossy photos. It's the ultimate, the original, and a great starting place for beginners.

Taste Test Recipe Book - Every new cook needs their own recipe book. Start your collection by gathering recipes you love from family and friends and add your own over time.

Waffle Gift Set - Does it get any more fun that this? This set includes all the trimmings and fixin's for a fabulous brunch at home. The complete set includes a non-stick waffle pan, a holiday-perfect gingerbread pancake and waffle mix, holiday syrup, and a gingerbread kitchen towel. Oh, and if that's not enough to get you going, the pan is dishwasher safe to boot. I know I'm excited...

So there you have it. A gift guide for the new cook. What do you think? Anything on this list strike your fancy? Any further giftable suggestions for the cook just beginning his or her love affair with the at-home culinary arts?

Restaurant Roundup: An Otto-matic Favorite

2009-12-07T08:00:00.002-05:00

I've long been Food Network fan, but never quite 'got' the whole Mario Batali thing. When I first started watching FN, Molto Mario was canceled and that was when Iron Chef's quick camera cuts made me nauseous (I have since gotten used to this style of filming, and am now officially an obsessive Iron Chef watcher).

Never one for the long, unkempt red hair or the orange Crocs with socks and shorts look, I had only heard ravings about his restaurants, but never personally given one a chance. When a dinner date with my new pal and co-worker Lauren came up, she suggested Otto and I jumped at it (not only for the fact that I've wanted to go to Otto for years but could never afford to during my NYU days, but for the fabulous company of course). That coupled with Catherine's Mario Batali cookbook ravings was enough to put me into full-blown excitement over the famed pizzeria.

On the corner of 5th avenue and 8th street - you can see why it tortured me during my time at NYU - Otto is a rustic, yet upscale pizzeria with an old-world Italian twist. Though not an inexpensive meal, I must say that the food was (mostly) impeccable and the atmosphere was cozy, inviting and cool. Let's get down to the deets..

Near the front of the restaurant lay the pasta and dough making station. Yep, I kinda fell in love with all of those red appliances. I think they'd fit perfectly in my own kitchen actually...perhaps they'll go out on loan once I learn how to make pizza dough and (obviously) become BFF with Mario...

The Big Cheese
One of my favorite aspects of Italian restaurants are the cheese plates. I could basically eat these anytime, anywhere, especially when served with unbelievably decadent dressings and bread. Oh, and don't forget to note the fabulous bottle of wine we shared. Though the wine list offers many, many wines, ours was easily narrowed down by our one qualification - an (in)expensive red. So right there it knocked off most of the list and we scored one for $29, a price you can't beat at a place like Otto (or most of Manhattan for that matter).

We had 3 cheeses on our plate: ricotta, parmigiano reggiano, and a soft goat's milk cheese that was not in fact on the menu, but that our server highly recommended and we obliged - when ordering the latter you may just need to pretend you're in-the-know about the secret stash of cheeses.

To top off the cheese (which needed no topping, but I wasn't turning them down), we had black cherries, truffled honey (no words for this one), and candied apricots. For me, this combo of creamy, salty cheese and sweetened, decadent dressings was the best part of the meal. I mean really, truffled honey, juicy sweet 'n sour cherries, and candied apricots? Is there anything wrong with that picture? Heck, I'd go back just for the cheese plates alone. If you have the means, I highly recommend it.

Black cherry + creamy ricotta = a winning combo (and a sweet picture to boot)

The Small Plates
For this portion, we got marinated mushrooms and cauliflower with kalamata olives. Savory and oily (but not overly so), this was the perfect counterpart to the sweet 'n salty cheeses. Though there's a huge list of small plates, I highly recommend these two.

Tale of Two Pizzas
I know, it's like, haven't we had enough deliciousness for one night? And the answer would be no. After all, we were at a pizzeria so who were we to decline the main attraction? So Lauren and I felt it necessary for proper tasting (and research) purposes to try not one, but two pizzas. We went with the marinara and the special, a goat cheese and mushroom topped pizza. Wow.

So being raised by an Italian mother where good sauce is the almighty barometer of food, I'll admit, I'm kind of a sauce snob. So, I tend to devour sauce with a critical palette. And this one did not disappoint. The sauce to cheese coverage was perfect, especially on such a wonderfully thin crust. My one and only complaint about the pizza and the meal in general was the chiles. Why do they put chiles on the pizza? I'm of the mind that sauce should be more sweet than spicy and this was kind of a deal breaker. I thoroughly enjoyed the first slice (after all the other components were wonderful) but by the second I had a small inferno going on inside my mouth. Next time I'm going margherita or bust.

And the goat cheese pizza. I cannot tell you enough about my love for goat cheese. Though just slightly dry from the goat cheese (it's a natural occurrence that I have not yet figured out how to remedy), this pizza was absolutely delicious. The mushrooms, just like in the small plate, were delicious, and again it featured a delightfully thin crust - the only way to do pizza in my opinion.

So there you have it. A restaurant roundup of Mario Batali's Otto, an amazing pizzeria that quite honestly I can't wait to go back to. Oh, and let's not forget about Lauren and her awesomeness for 1) suggesting Otto for our first date and 2) taking lots of great photos when my camera just wasn't adjusting to the light. Love ya Laur! So will you be checking out Otto? If you have, do you agree with my assessment? Any other famed pizzerias that I should check out for comparison?

Food, Fun, and Freebies at Winter's Eve

2009-12-04T08:02:00.001-05:00

Now that Thanksgiving has officially passed us by (for the complete breakdown on that fabulous holiday, check out this, this and this), I wasted no time jumping right into the next big holiday. And what better way to kick off the season than with a festival of food? Apparently Lincoln Center felt the same as the area was illuminated with food, lights, and holiday cheer on Monday night. An annual tradition, Winters Eve takes place each year on the Monday following Thanksgiving weekend. And I think it's the perfect kick off for my holiday season.

Featuring cheap-o food (in price, not quality) from local, high end restaurants and bakeries, live entertainment, bright holiday lights, people on stilts, long lines, and even a little tree lighting, this festival was one not to be missed...even though the day long rain beforehand had me questioning it for a while. Though the festival stretches from the Time Warner Center at Columbus Circle all the way up to 68th street, I was indeed slightly deterred by the rain and therefore only did the Time Warner circuit, armed with a pal and following my How To Do The Festival Circuit guidelines. Let's dig in, shall we?

First Stop: Whole Foods
What: Free holiday food samples

Free sparkling cider with pomegranate seeds, a perfect way to kick off the night.

Free turkey, mashed potatoes, sweet potatoes, and cranberry sauce, all jammed together in one little dixie cup. Thanksgiving never tasted so good.

Rum and almond stollen, a delicious sweet bread with bits of raisins and almonds, similar in variety to panettone.

Sharp cheddar cheese dunked in sweet cranberry relish. I don't need to go into my thoughts on sweet 'n savory...(hint: I'm obsessed).

Second Stop: Williams-Sonoma
What: Free samples of their famous hot chocolate and peppermint bark

Sweet, rich hot chocolate with a dollop of marshmallow to complete this fabulous concoction.
A total splurge in the wallet and calorie department, but for a free tiny cup? I'm all over it.

One of my favorite holiday treats, peppermint bark. And I truly haven't found a better version than Williams-Sonoma. Though I've tried to recreate the recipe, it just doesn't compare.

Third Stop: Landmarc
What: Free cotton candy

Getting back to our childhood roots, Kristin and I scooped up these free banana-flavored sugary cotton candy concoctions (say that one three times fast).

Fourth Stop: Outside Time Warner
What: Cheap food samples from big, pricey restaurants

This is really my favorite part since many of the restaurants featured would likely not be ones of my usual repetoire. My first stop was A Voce, (where an in-restaurant ravioli would cost upwards of $22) which featured Vanilla Bean Crespella - a cool tortilla filled with Nutella mascarpone and topped with hazelnut brittle, snapped up for a mere $2. Yeah, it was as good as it sounds.

After having my dessert before dinner (hey, it's a food fest!) I stopped by the Landmarc tent for some oricchette (disc-shaped pasta) with sausage in cream sauce. For a mere $4, I got a full cup o'fresh pasta and the perfect warming, savory dish.

So that's my tale of Winter's Eve. I was bummed not to explore more - other food stands included Bar Masa, 'wichcraft, Magnolia Bakery, Bar Boulud, and P.J. Clarke's (though I did also pick up a Bouchon bite from Bouchon Bakery for a buck) - my stomach just really couldn't take anymore and the lifted rain had left behind a path of cold.

So what do you think? A fest worth checking out? All told, the night set me back $8 - not bad for a Monday. Any other food fests or free samples are out there this month?

Fab Food Fest: Winter's Eve at Lincoln Square

2009-11-30T13:34:00.000-05:00

One way to combat holiday blues and withdrawal is to reflect kindly on the wonders of Thanksgiving whilst jumping right into spreading Christmas cheer. Always a sap for the spirit of Christmas, I'm wasting no time gearing up for my favorite holiday.

Tonight at Lincoln Square, it's Winter's Eve, the annual Lincoln Center tree lighting and food fest. Beyond the whole Christmas cheer thing, there's food and entertainment stretching from the Time Warner Center to 68th Street and everywhere in between. Local restaurants set ups tents and offer food samples ranging from $1-$5 and I'll be sampling up a storm, not to mention hunting for the freebies. The tree lighting starts at 5:30 and food and entertainment lasts until 8 making this a perfect post-work stop for food and fun. I'm super excited about this for two main reasons:

1) Some of the participating restaurants are ones that are generally a bit out of my price range (Bar Boulud, Asiate) and this is a perfect opportunity to sample their offerings without breaking the bank.
2) A portion of proceeds will go to City Harvest, New York's only food rescue organization. As a bonus, they'll also be collecting canned goods at their truck parked at 63rd and Broadway, so do your part and bring one.

Participating Restaurants:
• A Voce
• at65 Café
• Asiate
• Bar Boulud
• Bar Masa
• Bouchon Bakery
• Café Fiorello
• Dizzy's Club Coca-Cola and Great Performances
• Ed's Chowder House
• Europan Bakery Café
• Gabriel's Bar & Restaurant
• Gourmet Garage
• Josephina
• Landmarc
• Le Pain Quotidien
• Luce
• Magnolia Bakery
• O'Neals'
• Nick and Toni's Café
• P.J. Clarke's
• Picholine
• Porter House New York
• Rosa Mexicano at Lincoln Center
• Sapphire Indian Cuisine
• Screme Gelato Bar
• Siam Inn
• Soutine Bakery
• Sushi a-go-go
• 'wichcraft

Other promised highlights:
-Free hot chocolate and peppermint bark at Williams-Sonoma @ Time Warner Center
-Dante Park's got cheese sampling (you know, the little square outside Lincoln Center)
-Kiehl's has got cider and samples
-NYIT's boasting a 'Go Green exhibit'
-Whole Foods will have holiday food samples
-Find your inner kid at Landmarc as they've got cotton candy

Bottom Line: Cheap, charitable, and fun to boot

Beware: It gets mighty crowded, so come prepared to battle your way through crowds to reach your desired food stops. For some tips on how to do the festival circuit, check out my article on the San Gennaro Festival back in September.

Anyone else plotting their festival route for tonight? I'm hoping the weather holds up and I can hit as many stops as possible. If you're attending, give me a shout to meet up!

*Be sure to check back for the wrap up later this week!

Turkey Day Wrap Up

2009-11-30T07:35:00.000-05:00

The dreaded Monday morning after a 4 day weekend of stuffing my piehole full of turkey, stuffing, and pumpkin (my favorite foods of the holiday), and I must admit, I'm struggling today. After 2 Thanksgivings (one with my family, one with Shaun's), a trip to visit family friends in Connecticut, and a day at Giants Stadium watching the Jets clinch it over the Panthers (let's just pretend Thursday's Giants massacre didn't happen), is there anything worse than having to get back into the regular routine?

The ban on Christmas movies and music has been lifted and I'm already plotting my holiday baking and tree trimming, yet the Turkey Day recovery is still a rough one. So my question to all of you wonderful readers is this: How do you get through the holiday withdrawal? Please leave some love and suggestions in comments to help me get through! Meanwhile, here's a glimpse of some of my holiday fun...

Making friends with my cousin's new puppy, Kaci

A bird crisped to perfection

The traditional turkey-shaped butter...awaiting the guillotine, aka cousin Matt's butter knife

My mom making her amazing turkey gravy

A well-balanced Thanksgiving dinner...one of the best ever!

Trying to ignite the chocolate fountain for dessert...yup there were dippers like fruit & pretzels...

My sisters, cousin and me

And after all of that turkey...

Post-Thanksgiving Jets game

Yeah, we have good seats

So there you have it. A quickie on my Thanksgiving and now you can see why depression has set in now that it's over. Looking forward to hearing your tips on dealing with withdrawal!

*Don't forget to check out Robin Hood, the wonderful organization helping to bring holiday meals to the hungry

Give Thanks By Giving Back

2009-11-26T09:03:00.000-05:00

I know I write about food - a LOT. And I'm fortunate enough to be able to afford to eat food - a LOT. Unfortunately, for many people in and around New York City (and across the country) this is not the case. That's where a fantastic little organization appropriately named Robin Hood comes in. A non-profit organization working to feed 120,000 hungry New Yorkers this holiday season, Robin Hood has teamed up with Fresh Direct to provide full turkey dinners with all the fixin's (like stuffing, veggies, even cake!) to those in need. For $50, you can purchase a Robin Hood Holiday Meal for 8 to be delivered by Fresh Direct and help a hungry family of 8 have a fantastic meal during the holiday season. Want to know how easy it is to make a difference? Click here, fill out the form, pay your $50 and Fresh Direct handles the rest. For more information visit robinhood.org and find out how you can help hungry families across New York City. Still not put over the top about this? Not only is it a worthy cause, it's 100% tax deductible to boot.

The Icing On The Cake...Apple Coffee Cake

2009-11-25T07:47:00.003-05:00

I've told you all about the successful turkey and side dishes (as detailed here and here), so the only item left to cover is the always coveted dessert. On Thursday, I'll be bombarded with apple tarts, cupcakes, and pumpkin bars galore. For this particular faux-Thanksgiving feast, I wanted something sweet and warm with a hint of Fall flavors. That's why I chose an apple coffee cake for the dessert du jour. Though I may have mentioned that I really wanted a dessert for two, this one just couldn't be chopped. And like a Marc Jacobs handbag, once I noticed it, I couldn't get it out of my head.

Enter Emeril Lagasse's Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze. Though I've never cared for him as a TV personality, he strongly upped my affections by guest starring on Top Chef: New York (in the New Orleans ep). Unlike his incessant bam'ming on Emeril Live!, Top Chef Emeril was a sweet man with nothing but encouragement and a soft spot for the young competing chefs. It was then that he won a place in my heart and I've now been known to even catch an ep of Emeril Green now and again on Planet Green, where E serves up green dishes in a show that I like to call The Most Genius Product Placement of All Time - E cooking in a Whole Foods retailer, using Whole Foods products, and telling his proteges about Whole Foods. Genius, don't you think? (This has been added to the list of things I wish I came up with...)

Anyhow, I had never made an Emeril recipe before the apple coffee cake and I cannot tell you how unbelievably moist and delicious this cake turned out. Though I was supposed to find a dessert for 2, I'm thanking my lucky stars that this recipe called for the full 13x9 baking pan as a baking vessel. Now, I can enjoy the cake all week, share it with coworkers, and make this recipe one for the record books. If you're still on the hunt for a Thanksgiving treat, I highly recommend this fabulous dish. Here's the breakdown:

Emeril's Apple Coffee Cake with Crumble Topping & Brown Sugar Glaze
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples (make sure you use apples that are baking-appropriate. I went with Rome apples, but do a simple Google search to find a full list of recommended versions)

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy (I had a little help from my favorite tool and wonder appliance, my Kitchen Aid stand mixer).

- Add the eggs 1 at a time, beating after the addition of each.
- In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.

- Add to the wet ingredients, alternating with the sour cream and vanilla.
- Fold in the apples.

- Pour into the prepared baking dish, spreading out to the edges.

- To make the topping, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
- Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes.

Get your hands dirty for this one...

- Remove from the oven and let cool on a wire rack for at least 10 minutes.

- To make the glaze (yup, it's necessary in this situation to have a topping and a glaze...trust me), combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly.
- Serve warm and get ready for lots of compliments on your amazing cake.

So there you have it. A fabulous Thanksgiving dessert with plenty of Fall flavor. The best part? It'll make enough for your whole party. What are you making for Thanksgiving dessert this year? I'm always on the prowl for new Fall desserts, so leave some ideas for me!

Let's Talk Turkey

2009-11-24T07:50:00.001-05:00

I'm back with part 2 of my faux-Thanksgiving wrap up, and this time we're talking big guns. This time we're talkin' turkey. You may recall this article in which I detailed last year's FTD starring prepackaged turkey cutlets which were rolled with stuffing and cooked to a crisp. For my first Thanksgiving it wasn't terrible...but it wasn't great either. I longed for the fussing that consumes most turkey-roasters, like overheating the kitchen for hours on end with the oven turned up, calling in relatives to see if the meat thermometer really reads 165 and fawning over that gosh darn little button that just wouldn't pop out to confirm that the turkey is indeed fully cooked. Ok, ok...I also longed for a juicy turkey with perfectly crisped brown skin. So this year I picked up a few necessities for the makings of a tender and delectable turkey breast.

First, I snapped up this basic roasting pan and meat thermometer. For under $20 (with obligatory Bed Bath coupons) I was already on my way to the perfect bird. Next, I visited the local Morton Williams, chatted up the nice man guarding the butcher station, and scored myself a 5 pound turkey breast...meat, skin, and bone. (Side note: Since neither Shaun nor I care for the dark meat, and it was just the two of us, just the breast was perfect for us - no whole turkey necessary) The next step was finding a recipe that met the following qualifications: easy, delicious, and rave reviews. After consulting with Catherine, I decided on I na Garten's Herb-Roasted Turkey Breast , perhaps the easiest possible turkey recipe around - no brining, no basting. Here's the rundown:

Ina Garten's Herb-Roasted Turkey Breast
1 whole bone-in turkey breast, 6 1/2 to 7 pounds (I used a 5 pounder...whatever size works for your needs)
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves (I omitted this since I hate rosemary with the fire of a thousand suns. That being said, if you like it, go for it!)
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
1 cup chicken stock (my addition)
3 large carrots (my addition)
3 large celery stalk parts (my addition)

- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. This will require a careful hand and a little elbow grease to get 'er done, but it is worth it! Spread the remaining paste evenly on the skin.

- Pour the wine into the bottom of the roasting pan. I took this opportunity to inject a little more flavor. Roughly chop up the carrots and celery and put in bottom of roasting pan along with 1C chicken stock. This easy addition will add flavor and extra brown bits to the bottom of your roasting pan.

- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.

I don't do the carving, so I brought in some reinforcements

Isn't she a beaut?

- Slice and serve with the pan gravy (recipe below)

Some Notes:
1) The aforementioned little red button never 'popped out' of my turkey signaling to completion of the cooked meat. Here's where the meat thermometer is key. Given this little button vs. modern technology, please don't take the chance. Had I not snapped up the $5.99 meat thermometer and had the know how to check the meat despite the button begging me not to, Shaun and I would be chomping on turkey chips after waiting double time for the little button to pop. Invest people. Trust me.

2) I checked my turkey every 30 minutes to make sure that all of the liquid in the bottom hadn't evaporated. You'll want to be careful not to let this happen. If it does, add in 1 cup chicken stock. If it happens again, add another cup (get my drift?). And while this recipe didn't call for basting, I did brush some liquid onto the turkey every 30 minutes just to make sure it stayed juicy and delicious.

With a turkey this good, I wasn't going to waste my time on gravy in a packet. No siree, not for this good old-fashioned faux-Thanksgiving dinner. Instead, I made my own gravy. Now, get ready kids because if you haven't tried this yet, it'll change your life. And if you have tried it, you know what I mean. Here's the breakdown:

Pan Gravy
1-2 C Chicken stock
1-2 Tbsp flour
- Once turkey has rested, move to cutting board and remove the roasting rack from the roasting pan.
- Scoop out the shriveled, yet most likely super flavorful vegetables floating in the bottom of the pan.
- At this point, there will be some liquid and some deliciously browned bits stuck to the bottom of the pan.

The makings of delicious gravy

- Start by adding 1C of chicken stock and 1tbsp flour to the warm pan (I actually laid my pan across two burners on the stove and put them on super low)

- Whisk together until it comes to a boil. Once it does, reduce to a simmer
- The key here is the stir. Whisk away for no lumps and gently stir, add stock and flour, until the desired consistency and taste is reached.

Serving up the goods, post Giants victory

Tell me you don't want to just eat that up

- Serve in pretty gravy boat (it's this guy's first use!), pour over turkey, potatoes, stuffing, basically anything you find because this will be the most flavorful gravy you'll ever have and you won't ever go back.

Some Notes:
1) I overfloured my gravy just a bit and it was really thick. Make sure you use a light hand on the flour until you get moving.
2) If said overflouring occurs, thin out with more chicken stock.
3) I know this isn't the most perfect line by line recipe, but honestly you can't go wrong. The pan juices are going to taste fabulous regardless of what you add to them! And this recipe goes for essentially any gravy you make. I've done this with chicken and carmelized onions which was my life changing gravy moment.

So that's my tale of the turkey. What do you think? Look good enough to eat? How do you make your Thanksgiving turkey? Leave some tips to share with others in comments!