Gotham Gal

Xmas

I am Jewish and my husband is Catholic and although we are raising our kids to be Jews,  we both look forward to our annual Xmas with his side of the family. 

As good NYers, we celebrate Xmas on a different day than 12/25, we celebrate a few days before and always a Saturday or Sunday before we depart on our vacation.  It probably works out for everyone because everyone has other parts of their family to celebrate with too. 

We have a few traditions.  First of all the gift exchange always starts from youngest to oldest.  But,  there has been some food traditions too.  I have been the chef over the last few years.  In years past I have made a standing rib roast but this year opted for brisket.  One tradition that I can never leave out is brussel sprouts.  Everyone expects them.  They are really quite easy.  I clean them up, douse in olive oil and kosher salt and then bake in the oven for about 30/40 minutes at 350 degrees.  Delicious. 

I have found another goodie that I served last year and everyone asked for again this year.  I was happy to please.  Chocolate Peppermint Ice Cream Cake.  Very festive looking and really good.  I will share the recipe.  Keep in mind that this recipe is the perfect basic ice cream cake recipe.  You could change the ice cream, add peanuts or sprinkles in the layers, use caramel instead of fudge etc. 

Ingredients:  23/24 ounces of semi-sweet chocolate bits, 15 ounces chocolate wafer cookies, 1/2 . corn syrup, 1 cup heavy whipping cream, one stick unsweetened butter, 7 cups peppermint ice cream.

The key here is a 9 inch springform pan.  I admit, that I made the peppermint ice cream from scratch a few days before making this but that is absolutely not necessary.  You could buy vanilla, add peppermints that have been crushed(they crush up really well in a Cuisinart) and some peppermint abstract and be fine.  Just take the cold ice cream and quickly mush all the above into it to create peppermint ice cream.

The crust.

15 ounces of chocolate wafer cookies crushed.  I used a Cuisinart to get the cookies really crushed.  Also, the box I used came in 9 ounce packages so I just crushed the entire thing and used accordingly.  Just judge your needs. 

1 stick of unsweetened butter and 8 ounces (1 cup) of semi sweet chocolate pieces.

Melt the butter and the chocolate together and then pour over the crushed chocolate wafers ( minus one cup which is to be used later ).  Make sure the crushed wafers get completely wet and coated.  Then pour into the springform pan and create a crust but pushing it with your fingers up the sides and on the bottom.  One you have created the crust, put it in the freezer for about an hour.

Ice Cream.  You need about 7 cups of ice cream of your liking.  This was peppermint.  You could do mint chip too but the pink is really pretty with the chocolate for the holiday.

Glaze.  15 ounces of semi sweet chocolate pieces, 1/2 cup of Karo corn syrup and 1 cup of heavy cream.  Mix the cream and syrup in a sauce pan, bring to a boil and remove from heat.  Then, put in the chocolate and whisk until completely dissolved.   It should be thick.  Let is stand for about an hour.

Once the crust is frozen, take it out and put about one inch of the ice cream evenly spread over the bottom.  First, take 3/4 cup of the set aside crushed chocolate wafers and evenly spread over the ice cream. Then, take the glaze, which is now cool, and take about half of that and spread over the ice cream.  It is tricky.  The glaze is hard to spread over the crushed wafers but use a spatula and do your best.  Mine didn't look so good but it did once the cake came out.  Put back in the freezer for about 4 hours.

When 4 hours are up,  take out the cake and spread the remaining ice cream evenly on top of the frozen glaze.   Before you put the ice cream on, warm up the remaining glaze just a bit to make it easier to work with.  Once the last of the ice cream is in, then pour the remaining glaze over the top of the ice cream.  You can move it around by manipulating the springform pan.  Now, put it back in the freezer for another 4 hours or even over night.  I kept it in the freezer for 2 days before I used it.

Right before you serve, take the cake out of the freezer.  Remove from the springform pan.  Take the remaining crushed wafers and spread over the cake.  Then, crush some peppermints and spread over that.  Presentation is always key. 

Serve by using a warm serrated knife to start.  This is really a delicious cake!

Alta

Alta is down the street.  Great location.  We came home last night from a cocktail party and decided we needed a little more food and a little more drink.  Alta should be the perfect place.  It is close and everything is an appetizer.  Noshing, our favorite activity.

The interior is beautiful.  The bar stretches almost along the entire length of the first floor.  At the end of the space is a 2 tiered space that is completely open with an old chandelier hanging in the middle.  The place looks like something out of an old Spanish neighborhood.   Tapas being the specialty, that makes sense. 

Last night is the third time I have been to Alta.  I went at the very beginning, returned about a year ago just for a drink and then last night for drinks and some food. 

As much as I like the vibe, the food is not good.  The menu is extensive and interesting but the execution is poor.  The flavors are not well balanced.  The portions are almost too small.  But at the end of the day, as much as I'd like to love this place, the food is not good.  I am not sure if it is the chef or just the recipes.  The presentation is good.  Someone could really go in there and have fun by recreating a menu with good food.  When they do, please let me know.

The Best CD's of 2004

I am a list lover.  Is it because I am an organizational freak?  Or was it David Letterman's first top 10 list?  Who knows but I always enjoy reading the "top" lists at the end of the year.  My husband posted his this morning, so I figured that I would join in the action. 

These are my favorite Cd's of 2004, not necessarily in any order because different music for different moods.

Green Day, American Idiot  - This album just rocks, period.   I did a poll this morning and this is all of our kid's fave album of the year, hands down.  Our good friends, who are also into the latest and greatest in music told us that they can not keep this off the CD player.  They are absolutely right.

Keane, Hopes and Fears -  I love this album.  The ultimate alternative sound.

Snow Patrol, The Final Straw  - Met a guy this summer who turned me on to Keane and Snow Patrol.  Thank god.

Modest Mouse, Good News for People Who Love Bad News - I love this group.  Saw them in concert and they rocked.  Good sound and edgy.

Death Cab for Cutie, Transatlanticism - Great band, great CD, they also rock.

Franz Ferdinand, Franz Ferdinand - Great new band.  Good rifts.

Loretta Lynn, Van Lear Rose  - I am a huge fan of the White Stripes.  Jack White, the lead singer of the White Stripes, produced this album.  You can hear his sound all over this album which turns Loretta into a true rocker. 

Eminem, Encore  - I am a huge fan of all the Eminem albums.  He is pure genius. 

Paul Westerberg, Folker - I will probably be the only person with this on my list, but I just love Paul's sound, always have. 

Rilo Kiley, More Adventurous - The more I listen to this, the more I really like it.  This album is much better than their first one, more edge. 

Ben Kweller, Sha Sha - This CD did not come out this year but I discovered it this year after seeing him in New Orleans.  I love it.

U2, How To Dismantle an Atomic Bomb - Have always been a fan.  They continue to put out good music that sounds different with each phase of their lives.  That is what makes U2 stand out among the rest.

There are some other albums I really liked this year too such as Wilco, A Ghost is Born and Postal Service, Give Up but did not get as much play time as the albums above. 

All of these CD's were played often.  There was a lot of music that went through the house that didn't make it more than what did. We continue to buy new music all the time.  The above CD's were the few that we played again and again and again.

This morning we were discussing the top CD's of the year.  Mine are pretty much in sync with my husbands.  Our 13, 11 and 8 year old are pretty much in sync with ours.  Our youngest wrote out his list for me that I thought I'd share.

Starting with the number 1

1 - Eminem

2- Franz Ferdinand

3 - Death Cab

4 - Modest Mouse

5 - Green Day

6 - Paul Westerburg, Folker

7 - J.Z.

8 - Ben Kweller

9 - Wilco

10- Snow Patrol

So, with that in mind I wonder, what does it say if my 8 year old basically has the exact same musical tastes as me or on the other hand what does it say about a 43 year old Mom having the same musical tastes as her 8 year old son. 

I wonder if he shares my passion for Italian wines?

Takishamaya

New York is a great city for shopping.  There are tons of small stores, big stores, shoe stores, food stores, furniture stores, etc.  But, as a New Yorker, regardless of the variety it is still hard to find the one favorite store.   I like a store that I know that I can find something in if I need to. 

Barneys used to be that for me but no longer.  Barneys was the best when it was located on 17th and 7th.  The store was filled with young designers that no one else was carrying.  You did not see yourself coming and going when you made a purchase.  Also, they knew you if you were a customer. 

I have found my new favorite spot.  Takishamaya on 5th Ave between 53/54th Street.  The store is fantastic.  The first floor has trendy young designers and a wonderful flower shop with hand made vases, etc.  My other favorite floors are the 1st and 3rd.  The 1st floor has mens and womens.  Cool, different accessories and clothes that are meant for travel.  The 3rd floor has jewelry, coats and some tops.  All high end but well priced for what you are getting.

The best part of the store is the restaurant downstairs.  Great tea salon.  There are a variety of teas to choose from.  The food is light and delicious.  There is also a small food shop connected to the restaurant where you can buy cookbooks, teas and products.

The store is a gem.  I hope they are able to continue to be creative in their buying.  I have yet to walk in there and not find an item that I wanted to bring home that was priced accordingly.  That's a homerun.

MOMA

I had to get up to the MOMA before the end of the year.  I was told that the museum is going to start filling up the walls in early January and now they are trying to show off the architecture as much as the art.  So, off I went.

What can you say?  The place is HUGE!  Actually, it is a bit overwhelming.  One of the things that I always liked about the old MOMA was the amount of space.  It was small enough to see the whole museum if you wanted to and large enough to really show a great exhibit.  The place is now like the MET but for only modern art.  I am always so overwhelmed by the MET that I really just go there for an exhibit that might interest me.  Then once I get there and finish the exhibit, I just want toget out.  Sometimes I feel as if I will start to have a panic attack trying to find the door out to 5th Avenue again.  Sort of like going to Bloomingdales on Lex.  The fear of not finding the exit again can send someone into a tailspin. 

Regardless of the size, the architecture is really beautiful.  The rooms flow.  The escalators are intelligently laid out.  You can see people coming and going on different floors.  You can always find your way out.  I like that. 

The most extraordinary spot is the top floor.  My friend told me that when he saw that room that people were giggling at the space.  I now understand why.  The room is probably 10,000 square feet.  I'd say you could have a pretty comfortable cocktail party in there for 2000 people - no problem.  Right now there are basically 3 pieces in the room.  The room sort of shapes like a H.  On the right arm is a huge James Rosenquist.  The painting is literally 86 X 10 feet.   It is incredible.  The other arm of the H has a piece, just as large by Ellsworth Kelly.   I have always known Ellsworth for his paintings but this piece is an incredibly modern steel structure that also is about 86 X 10 feet.  In the arm that connects the H is photographs of the MOMA during stages.  What is almost funny about being in this room is how sparse it is but you are being able to see, alone, these major pieces of art.  It is probably a one time event because the walls could cover many many pieces.

I was really overwhelmed by the size of the building but whoever ran this project did a fantastic job.  The building is really beautiful and the space flows.  I will look forward to how the space is used over the years.  What type events they bring to it.  What type of exhibits.  What they give back to the community through art, etc. 

All and all, a wonderful addition to NYC. 

Latkes

Latkes. A once a year treat. I made enough for an army last night and it appears that the army ate because there wasn't one left. They were crispy and good. I'll share the recipe.

6 Yukon Gold Potatoes ( peeled )
2 Spanish Onions
1/4 cup matzah meal
2 eggs

I actually used the cuisinart instead of grating by hand. It is just as good and a huge time saver. I just pushed the potatoes through the grinder attachment. I did the same for the onions. Then, mixed that together and added the matzah meal and 2 eggs that had already been lightly beaten. Take the hands and literally mix everything together.

To fry, I used a big non-stick frying pan filled about 1/2 up with vegetable oil. I got the oil very hot and started to drop the pancakes in. I take a pinch with my fingers and drop it in the oil. So, the pancakes are not too big and they fry up like batches of small french fries stuck together. Wait until they have really browned before flipping over and browing the other side.

To really get the grease off, when you take the latkes out of the pan, lay them directly on brown paper bags. This really mops off the grease. Then I put them on wax paper in a cookie sheet inside the oven at around 170 degrees to keep warm until dinner.

Serve them up with some apple sauce and sour cream on the side. Voila! You could always substitute or add carrots, ginger or sweet potatoes for the potato part of this recipe. It is a basic so additions are always welcome.

The Grey Dog

Every school and community has their own coffee shop.  Ours is The Grey Dog.  I have at this point eaten every meal there except for dinner. 

The breakfast is incredible.  The oatmeal is thick and delicious.  All the muffins, bagels and other goodies are also top.  The coffee, teas etc. are good too.  The best part of the Grey Dog is really the vibe.  There are always new pictures of dogs from different artists on the wall.  The place is always jamming and the wooden tables are comfy.  It sort of reminds me of a groovy coffee shop in a local ski town. 

If you are doing lunch, do a sandwich.  The salads are ok but the sandwiches (but not the burgers) are really good.  Homemade bread and piles of whatever you want inside.  The tuna tacos are actually quite good too. 

But, the best time of the Grey Dog is when I go on Thursday afternoons with our middle daughter.  We go there before our son is done with basketball.  We have tried a variety of things.  The hot chocolate and the chair tea is really good.  But, the oatmeal cookies with raisins, the chocolate chip cookies, the banana bread and the huge rice krispie treats are our fave. 

If you are in the neighborhood, stop in for a coffee and a little treat.  You basically can't go wrong. 

Gingerbread House

Every year, it has become a tradition, to build a gingerbread house.  It is a fun family activity.   So, Sunday morning I started to make the gingerbread.  I used the recipe for gingerbread and icing from the Food Network's site.  I actually doubled it. 

My husband, the engineer in the family, made a cut out for me to follow each year.  So, our house is bigger than the average and certainly home made.  We rolled out the dough directly on the cookie sheets and then put our cut out on top and cut around it.  I found it much easier since the dough is not the easiest to work with.  It was my son's idea because we were getting frustrated.  We cut out the windows and in some windows laid some crushed lifesavers to create a stained glass window.

That evening after everything had dried from cooking we put together our house.  The glue, which is also on the recipe, I really let beat for 8 minutes.  The thicker, the better.  We let the house dry for about an hour after assembling it to make sure that it wouldn't collapse.

Then the fun begins.  Our middle daughter had gone to the store with my husband and brought back tons of goodies to work with.  Marshmallows, peppermints, m & m's, goobers, snocaps, licorice, good and plenty's.  Last year we used lifesaver mints.  Each year is different.  Then comes the part of eating the candy while you are gluing on the food with the icing. 

Voila.  It is really something fun to do.  We have pictures of many gingerbread houses over the years.  It is a family project and the creativity is definitely there.  Making the actual house and baking the gingerbread is probably the most difficult.  If you don't have the patience you can buy unconstructed houses yet still enjoy the best part which is the decorating.  I always consider that each year, believe me.

2nd dinner with Mario Batali

This year, we were part of the group at our school that outbid the others at our school auction for Mario Batali to have a dinner for us.  We won this prize last April and we started planning when we could all be available - 6 couples - we came up with December 4th.  I thought the whole planning process was hilarious considering that it took that long for all of us to be available at the same time.  Busy lives.

We all know Mario since he is also a parent at our school so that made it even more fun.  He came with his pastry chef, Gina DePalma, which was an added bonus.

So, we began cocktails with champagne and passed antipasti misti's.  Small deep fried risotto balls which was a pop in the mouth and really tasty.  Sardines marinated and wrapped around small sticks of carrots and celery root.  Crispy baked Parmesan rounds with balsamic onions on top.  My favorite was aged prosciutto wrapped into little purse sacs around pomegranate seeds.  After all these delectable goodies, we sat down for dinner.

The first course was an Acorn Squash Sformato with small greens on top this was served with a white crisp wine from Mario's own personal vineyard.  We learned that formato means form and sformato means form outside the original form.  They had taken acorn squash and created with cream and other ingredients a small custard then reshaped it back a small round mold with greens over the top and a light sauce.  It was not too rich and the consistency was that of a soft custard.  Nice starter.

Second course was with 2 of Mario's favorite ingredients - truffles and beef cheeks.  He feels that there are parts of beef that no one uses and are the tastiest if cooked the right way.  He made us Beef Cheek Ravioli with Black and White Truffles.  The white truffle root was the palm of my hand and the smell is intoxicating.  The beef was braised with spices almost like a pulled pork.  This was inside the ravioli and garnished with butter, cheese and the two types of truffles.  He prefers the white. This was served with a barollo.

Third course was Duck Tortelli with Sugo Finto.  A red duck sauce over large thick pasta.  Pieces of duck.  It was really delicious.

Fourth course was Osso Buco Deconstructed.  We asked him how he came up with this one.  He makes classic osso buco, takes out the bone and marrow, and takes the meat off the bone.  Then puts the marrow and gremolita inside the meat and rolls it up into small round but flat portions.  It almost was the size of an individual tart.  He served small greens over that as well.  Really beautiful presentation.

The last course was dessert. Gina is one helluva of a dessert maker.  She also has a cookbook coming out with I am definitely going to purchase.  She made an upside down individual cranberry tart with the flakiest crust and vanilla gelato served over the top.  It was unbelievable.  Along the side a biscotti and small cookies...but of course.

All and all, lots of eating and drinking going on.  It it always a fun night.  The crowd was great and listening to Mario discuss his passion for food and wine is always captivating.  At the end of the evening we were all thinking what how we can win again the auction this April and what could be fun next year....

2 Friends

My friend, Kira Gould, has just launched Elements of Living.  I am thrilled for her.  She had another magazine a few years back that was really a smart niche publication called To the Trade which was a resource guide for interior designers.  Unfortunately, that particular group of people do not spend money on branding their lines or themselves.  Although everyone loved the publication, there was not enough ad support to keep it going.  Hopefully things will change with Elements of Living. 

This publication is a subscription based mag.  You will not find it on the newsstands.  It is beautiful, interesting to read and has loads of good information for design sourcing.  If this is an area that is of interest, hit the link above and get a subscription.  The content is worth it.

Another friend and previous business partner, Jason Calacanis has launched a variety of blogs but he claims he launched this one just for me.  It is a luxury site with the latest of luxury items, trips, shopping etc.  The site is called Luxist.  Check it out. 

It is always fun to watch new businesses start and see where they go.  I wish them both luck.