Gotham Gal

The Girl with the Dragon Tattoo

Cover via Amazon

Yesterday I did something which I consider decadent.  I had started reading a book the night before that I could not put down and I spent the next day reading it until I finished it.  Reading during the day is something I never do unless I am on vacation.

The Girl with the Dragon Tattoo was written by Stieg Larsson,  I write was written because he died at the young age of 50 of a massive heart attack.  He was a Swedish journalist, writer and an expert on the subject of extreme racism and right wing organizations. 

The book is a page turner.  The story never stops.  Murder, family secrets, journalism, corruption, the Swedish foster care system, layered characters, computer hackers, good food, and descriptive weather.  He was a helluva writer.  The story has a lot of angles and never stops. 

Larsson obviously had a bit of a cynical outlook about modern Sweden today.  This book is a intellectual crime book that leaves you wanting more. 

Peasant

Returning to Peasant last night when the menu was in English certainly made life easier.  What made life even easier is that everything was shared and I wasn't in charge of ordering.  As much as I tend to be the planner, it is really nice to take a back seat on occasion.

I have always liked Peasant.  The poured concrete floors with big glass windows held together in steel paired together with the dark wood and open kitchen creates a really unique vibe.  Modern on one hand but old world Italy on the other. 

There were six of us.  A good group and a group that likes their food.  The nice thing about the group order it was really the perfect amount of food.  We began with 2 appetizers that were doubled for the table and one extra.  The appetizers come in small iron pots.  In Paris, there is a restaurant that serves everything in these dishes which is called Les Cocottes.  One dish had tiny calamari bodies that had been grilled.  Very good and grilled just right. The other had a some type of green on the bottom that had been roasted ( think escarole ) and then pieces of mozzarella that had been rolled up with prosciutto inside and baked so the cheese was oozing.  Really delicious.  We also had some tiny grilled octopus - one of my favorite dishes. 

The table also has a big loaf of bread and a crumble ricotta for smearing on your bread.  Different and delicious.  The next course was a mushroom risotto that was out of this world.  Rich, creamy, layered with taste from the mushrooms to the rice and a buttery flavor.  Woah.  In addition we had the classic Italian pasta with broccoli rabe, large pieces of fried sausage, oriechetti pasta, olive oil and some garlic. 

Next round were the mains.  A roasted filleted fish in a large pan with a wine sauce.  Simple and yum.  The other was the lamb.  Slices of medium rare leg of lamb paired with sauteed greens and a polenta.  Last entree was the classic Florentine T-Bone.  Couldn't quite pinpoint the smoky taste.  Maybe it had to do with the preparation but I think it had to do with a marinade.  Didn't love it.

Desert was a cream laden bread pudding and a slice of dense chocolate.  How could that be bad?

Good food, good company and always a pleasure to return to Peasant. 

Behind the Book

My friend, Chris, has been involved with the organization Behind the Book, for a while.  Fred and I have made a donation to this organization for the past 2 years and will continue to do so. 

There are a few things that I like about this group.  First off, I am a huge reader and believe that reading books is powerful on many levels.  Behind the Book works with low income students to excite these kids about reading ( as well as literacy which goes hand in hand with reading).  I am always hopeful that groups like Behind the Book and MOUSE ( who I have been involved with for years ) break a cycle of poverty.  If these organizations can effect one kid a day to dream big, continue their education and create a better life for themselves, they have made an impact in the world.

Through MOUSE, I had met kids from elementary school through high school that have no roof over their head, drug addict parents, parents in jail, been abused, etc.  As my kids are incredibly lucky to have opportunities that other kids can never even dream about, I have always felt ( and taught our kids ) that is important to give back and hopefully make a change in someone else's life.  I particularly like giving to organizations that work with kids because the impact early on has a much better chance before you lose them to another cycle of despair.

My friend who is involved with Behind the Book sent me a note from someone who happened to be in a school yesterday watching an event that Behind the Book put together.  What she witnessed is the reason we continue to support organizations like Behind the Book and MOUSE.

Today I went on a wonderful visit at Central Park East Middle School with Chris.  The author was Zetta Elliott who wrote a book called Bird.  The book was illustrated by Shadra Strickland who yesterday won a Coretta Scott King /John Steptoe Award for New Talent from the American Library Association for her work. 
 
These 6th graders were incredibly prepared and Ms. Elliott was nothing short of amazing.  It was a tremendous reminder of why what Behind the Book does is so important.  Ms. Elliott, as a part of her presentation, told the kids about her own drug addicted and incarcerated brother and asked the kids how many of them were familiar with going to prison to visit relatives.  Hands flew up.  She also spoke about how the creation of art can liberate you from the immense burden and embarrassment of those kinds of relationships.  The kids were mesmerized.  They saw themselves in every word she spoke.
 
I assure you that many of those kids will remember that visit for a long time to come...here was an amazingly poised, cultured,and educated (complete with PhD) African-American (via Canada) author who had gone through many of the trials and tribulations of every day life that the kids we serve go through.  To watch the recognition in their eyes that they could be as successful as her one day brought tears to my eyes.

Take all you have learned for the past 10 years and throw it in the trash can

Watching Obama walk around the Senate with no jacket and tie with his sleeves rolled up, ready to work, is incredibly refreshing.  As in any company, the culture and vibe start at the top.  You can walk into 3 separate companies that are in the same business and each feel completely different because of who is running them.  Obama is attempting to change the culture in Washington.  We need to retool, rethink and change the direction the country is going and Government has to get behind it.

Although the economic package passed yesterday, not one Republican voted for it.  Why?  So if it fails they can go back to their constituents and say, see, I didn't vote for it and it failed.  I was right.  Wasn't anything learned over the past 8 years?  Why is it that our elected officials, Democrat and Republican, can't get behind a new President with a new idea and try to make it work.  The old way certainly wasn't working.  If this doesn't work, then we will have to try another way.  I am not sure that enough has been done on this particular stimulus bill either but at least its a start.  I want to know where are the tax incentives for the private sector so that companies will start building high speed trains and urban transit systems.  But, it is a start.

Yesterday I was speaking to my brother for some time, who saw the future in his business and realized that if he didn't change, they would cease to exist and so he decided to completely change their business model.  He has basically said to his employees, take all that you have learned in the past 10 years and toss it in the trash can.  Think differently.  Think forward, take different risks.  He is spot on. 

There is not all doom and gloom on the horizon.  Young companies that are filling voids and creating new economies are succeeding.  Maybe they are succeeding because they are not operating with a business as usual platform.  They are figuring out the business model as they surge ahead. 

There is no doubt that thinking differently is hard particularly in models that have been set in stone for so many years.  Banking and Government are the 2 that come to mind quickly.  Obama has put together a group of people who believe in his vision, one that means we have to start thinking differently.  I am not sure it is his age as it is his community background and a fundamental understanding that things need to start from a grass roots level as well as strong leadership and support.  He gets it. 

The days of old, the business models of the past are over.  The world is flat, people get their information differently, we are a socially transparent world, we need to get out of fat gas guzzling cars and into efficient modes of transportation (Putin is still thinking that oil is going to control his power in the Soviet Union- that alone should want our Government to realize we can't depend on other countries for our energy anymore ), we are spending differently, bloggers have changed the way information is disseminated, etc.  I could continue on but my brother is right on the money.  Take all that you have learned for the past 10 years and throw it in the trash that is unless you are 25 year old entrepreneur and are figuring it out for the first time.  Those are the people who will have success reshaping us for the next decade because they look at the old way of doing business and ignore it. 

Quick quick meal

Love the quick meal.  There is a quick meal section in Bon Appetit this month and I made this particular dish last night.  The picture doesn't look very appealing but it did taste yummy.  If you want, you could sprinkle chopped cilantro over the top when done. 

Moroccan Spiced Scallops and Lentils

1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. cinnamon
1 1/4 cups chopped onion (Spanish Onion)
4 cups vegetable broth
1 1/2 cups red lentils ( rinse them through once before using)

Scallops ( roughly 1/2 lb. per person ).  Any fish would be good with the lentils.  It is all about the lentils. 

Mix the spices in a tiny bowl.  In a medium sized sauce pan, coat with olive oil and heat.  Add the onions and saute for about 5 minutes or until softened.  Add the spice mixture and continue to saute the onions for about a minute or so to make sure the mixture is completely combined.  Add the vegetable broth, bring to a boil.  Now add the lentils, spread them throughout the broth.  Simmer for about 30 minutes or until all the liquid has been absorbed.

In another frying pan, use butter and olive oil, heat up and saute the scallops.  I used tiny scallops last night but you can use anything.  Serve the scallops on top or alongside the lentils.

I might even make a big batch of the lentils ( double the recipe ) and leave in the refrigerator just for snacking.

On the side, I sauteed some spinach.  A quick quick meal and a winner. 

Where is the money for the small growing companies?

Today's headline that 75000 jobs vanished yesterday is beyond upsetting.  Where do these people go?  How will these jobs ever be replaced?  How will these people be able to move in to other industries?  How many people are too old to easily move into another industry?  I could continue but I won't.

The banks don't appear to be giving out the cash but as more fixed on how to continue to run their business as usual, pay out the bonuses (why?), make overseas investments and fix their balance sheets.  What happens to the little guys?

I am involved with a business that is growing.  This is not a business for the VC's.  This is a business for some angels and a bank.  The business is opening new doors daily with orders from solid organizations but the cash flow is tough.  You have to make a product and ship it before you get paid. 

We'd like to go to a bank, take out a short term loan or just get an extended line of credit based on orders in hand but my fear is that we will be turned down.  This is a business that is growing.  That means we can hire more people at one point and keep other places that work with us busy.  When we are seeing companies scale back and fire thousands of employees, I have to ask, how is America going to rebound.  Small companies is one way.  Although a small piece it is a piece. 

Where is the money for the small growing companies?

Treacle Pudding

Last night, after consuming a ridiculous amount of wine, we ordered the Treacle Pudding at The John Dory.  What is treacle pudding? 

My friend and I talked for a while with the pastry chef and he said it was a secret recipe.  He was giving out no information.  Today, I googled it.  Thank god for the internet.  What would any of us do without it? 

Treacle Pudding is traditional steamed English sponge pudding served with molasses or golden syrup on top.  The English part makes sense since April Bloomfield is a Brit.  The steamed part is true too but this pudding had a twist. 

A molded (like a small round pan) steamed pudding loaded with lemon peel.  The steamed part allows the cake (although it is called pudding) to be rich and moist.  On the side, she served a rich vanilla cream sauce.  One of the most incredibly desserts, ever.  I love lemon.  The picture is not from the restaurant.

If anyone out there has a recipe they are hiding for a dynamite lemon oriented treacle pudding, please send my way.  Otherwise, I think I am going to put on my baking hat and start experimenting in the kitchen.

Mushroom Barley Soup - The Peoples Choice

Don't you love how I am touting my soups.  I got to get it where I can.  Here is the peoples choice, Mushroom Barley Soup

5 carrots, sliced into small pieces
3 onions sliced into small pieces
2 shallots sliced
4 big leeks (white part only) sliced
6 celery stalks sliced into small pieces
2 lbs mixture of white and cremini mushrooms sliced thin
5 tbsp. flour
6 tbsp. butter
olive oil
4 cups very warm water
1 1/2 cup. pearl barley
8 ounces dried porcini mushrooms
16 cups chicken broth( swear and you could use vegetable to keep it vegetarian but i believe chicken has more flavor)

Put the porcinis in a large bowl and pour 4 cups of very warm water over the mushrooms and let that soak for about 45 minutes.

Take a large stock pot and add the butter and a few shots of olive oil and turn on high.  Once the butter is melted, add the carrots, celery, shallots, leeks and onions.  Saute for about 10 minutes or until everything is just turning brown.  The beginnings here are the key to a good soup.

Add the fresh sliced mushrooms, saute for another few minutes.  Add the flour and continue stirring for about 5 minutes.  At this point, the mixture will become much thicker. 

Add the chicken broth, bring to a boil.  While this is getting hot, deal with the porcinis.  I used a slotted spoon and took the porcinis out of the liquid and put them in a separate bowl.  Then I use a few layers of cheese cloth and strained the liquid into another bowl.  I cut up the porcinis a few times with a knife and then put them in a strainer, poured water over them a few times to get rid of the dirt. 

Once the mixture boils, add the mushroom water liquid.  Bring to a boil again and then add the porcinis and the pearl barley.  Bring to a boil again.  I tasted the soup at this point to see how much salt was needed.  Plenty was the answer.  More than I could imagine but I went with it.  Trust your taste buds.  If you had a particularly salty broth, this won't happen but my broth was obviously bland. 

Let this simmer for about 45 minutes or until the barley is done.

Voila... you now have the peoples choice. 

The second place chicken soup

Keep in mind I made enough for an army but you can always cut it in half or freeze.

2 bunch of scallions ( white part sliced thin)
6 shallots ( sliced )
4 large carrots ( sliced )
4 stalks celery ( cut into slices )
4 stalks lemon grass ( cut off the ends and then pound )
2 4 X 2 pieces of ginger
1 napa cabbage (thinly sliced)
4 small bok choys (thinly sliced)
4 bay leaves
4 dried chili peppers
1/2 cup soy sauce
1/3 cup mirin
1/2 cup rice vinegar
1/4 cup sugar
18 cups chicken broth (swear)
2 whole chickens

In a huge stock pot, cover the bottom with vegetable oil and heat.  Then add the scallions, ginger and shallots.  Saute until soft.  Add the carrots, celery and lemon grass.  Saute until soft again.  Add the bok choy and napa cabbage.  Toss with the other mixture.  Add both chickens.  Add the liquids and sugar.  Put the bay leaf and chili peppers in a cheese cloth.  Bring to a boil and then simmer until the chicken is literally falling off the bone.  1 1/2 hours.

At this point, take out the chickens and let them come to a temperature where you can handle them.  Shred the chicken meat.  Put aside. 

Take out all the vegetables with a slotted spoon and set aside.

Strain the broth through a cheese cloth into another pot.  At this point, I put this in the refrigerator.  The chicken and vegetable in separate containers. 

The next morning, I took the fat off the top and then warmed up the broth, added the veggies and chicken.  You can easily serve the soup after shredding the chicken and putting it back in but this is a way to get rid of the fat that goes into the broth from the chicken.

Matzo Balls

I used the good old fashioned Manishevitz matzo ball mix.  I followed the directions and added 2 Tbsp. grated ginger and cut chives.   You put the mixture in the frig for a bit to get cold.  I then made the balls, really tiny and tight.  It is really important to get them tight or they come apart when cooking.  I put the balls back in the refrigerator to get cold again.  Then I put the balls in boiling salted water with a little chicken stock.  Cook for about 10 minutes and then add to the hot soup and let them finish cooking in there. 

What can I say, obviously a winner. 

Souper Bowl

This year, the annual food event for the New Shul, was a soup contest.  There were 2 categories,  Chicken soup and any other soup you want.  The judges today were Akhtar Newab of E.U., Marco Moreira of 15 East and Tocqueville and the infamous Julian Gerson. 

There were a variety of chicken soups from An Italian and a Jew (third place), Penicillin Chicken Soup (the number one winner), Chicken and Cabbage, and a few others.  I will toot my own horn as I came in second with my Asian chicken soup with Asian matzo balls.  Recipe to follow. 

The other category was very eclectic.  Carrot ginger soup ( winner ), bean soup, minestrone soup, pistachio soup ( really interesting ), butternut squash soup, mushroom barley and a few others.  I am most proud of my win here which is the mushroom barley that won the peoples choice award.

My Mom was saying what would be really interesting is to do a study on taste buds.  She is so right.  As everyone goes around the room trying everything, the tastes buds are all over the place.  I like something that someone thinks is too salty or bland.  As I learned in the wine class that I took a few years back, the resounding theme was do not listen to Robert Parker, listen to your own palette.

A wonderful community event and perfect for a synagogue.  Food related.  Love that.