What is wrong with this picture?

Absolutely nothing.

It’s creamy. It’s cheesy. It’s topped with crispy speck and mushrooms.

It’s love.

Every “Upstate New Yorker” complains about the winter months. We don’t get inches of snow; we get feet. We don’t have blustery winds; we have lake-effect. Jack Frost doesn’t nip at your nose; he gives you frost bite. Winters are brutal.

All of the negative thoughts aside, when we have a Christmas with no snow it is sad. We miss the coziness of home. We miss the excuse to drink copious amounts of hot chocolate, sit by a fire and eat hearty stews and crock-pot dinners.

It’s late December and Central New York has FINALLY been seeing snow fall.

I decided to make a post-Christmas dinner to reflect the weather. I took the turkey carcass from our Christmas supper and made turkey stock for soup and other happenings through out the week.

[To make Turkey Stock: Leftover Turkey Carcass + About 1.5 Gallons of  Cold Water in a stock pot (Water should be a few inches above the bones). Bring the water to a simmer for 4-6 hours. DO NOT BOIL. As the bones simmer, skim any foam/fat/scum off the top of the pot and discard. During the last 1 hour of simmering, add about 2 Onions cut into large pieces, 2 carrots and 2 stalks of celery. Add 1 sachet (1 sprig of thyme, 1 clove of garlic, 1 parsley stem, 6 crushed black peppercorns, 1 bay leaf.) Strain the stock and cool.]

Instead of using chicken stock for my risotto, I used turkey stock.

I roasted butternut squash with garlic, thyme and bay leaves for extra flavor. Pureed the mixture in the food processor and added the mix to the risotto before the last addition of stock.

This risotto had a few non-traditional flavor boosts.

1) I start my risotto by heating oil in a pot over a medium-low. I add onions and shallots to the pot and “sweat” them (no color!).

2) Once the onions and shallots are fragrant and translucent, I add arborio or carnaroli rice to the pot and stir to coat. Wait about 2-3 minutes until the rice starts to smell nutty.

3) From here, I start adding hot (GOOD QUALITY) stock a ladle full at a time. (Most recipes say to add 1/4 cup of white wine here but I find the wine flavor gets lost through the cooking process so I add it at the end.) Add enough to slightly cover the rice. When the liquid has fully absorbed, add another ladle.

4). In a separate small pot, add about 1/2 cup white wine, 1 bay leaf, a few black peppercorns, thyme and parsley. Turn the heat to high and reduce the wine by about 2/3s. Strain this mixture and add the reduced wine to the risotto before the last addition of stock.

5). Before serving, the risotto should look fluid. Whip in (mantecare) 1/3 cup (or so) Parmesan cheese.

6.) Garnish with complimentary things–I reserved some of the butternut squash, browned mushrooms and added speck to a pan to crisp.

I love risotto. And snow.

Happy Winter,

Nora

Shallots, Garlic, Olive Oil, Thyme, Bay Leaf, Tomatoes, Red Wine…Love is in the air and it will make you swoon. I swear, make this for your special someone tonight and they will be full of smiles and joy.

I made homemade pomodoro as a base for another special sauce this Christmas Eve. The other sauce included pancetta (yum.). Sure, I could have purchased the jarred pomodoro at the store, however; special meals call for extreme measures! I wanted to share some food-love with my family this year and this is the best way I know how.

I even made my own pasta.

After I rendered the fat from the pancetta, I removed it from my pot and added a mix of maitake, oyster, cremini, shiitake and black trumpet mushrooms. When they were browned, I added shallots and garlic to sweat and then white wine to reduce by 2/3.

Add the pomodoro, heavy cream and pancetta to the pan to finish.

Hello lover.

This sauce was influenced by my Skills 2 Instructor, Chef Barry at the CIA. He made this for my class on pasta day and I’ve been dreaming of it every since.

I served this with salad and ciabatta baguette. I went back for seconds…and thirds of bread and the sauce. This sauce is just too good to be true! I’m tempted to put it on anything and everything.

Life is beautiful. The perfect special occasion dinner.

Happy Holidays,

Nora

The more immersed in the culinary world I become, the more eager I am to one day own a farm. Perhaps it will be a small farm where I can harvest fresh eggs each morning, or a larger operation that ties to a restaurant reminiscent of Dan Barber’s Blue Hill at Stone Barns. To respect and understand the land and where ingredients come from is powerful. Nothing will ever taste quite as fresh as just-picked produce from your vegetable garden. There is a level of unparalleled satisfaction you get eating something you raised yourself.

Until my “Farmer Nora” day comes, I will stick to the Farmer’s Markets. Last night, I scoured my refrigerator wondering what the heck to make for dinner. The heat was getting to me and I had nothing planed. I pulled out everything that looked appealing and just threw it together. To my surprise, it came out quite satisfying. I started with leftovers from the Farmer’s Market last Saturday. I made a “Summer Vegetable Ragu” with Crusty Bread and a Poached Egg. For the ragu, I heated olive oil in a sautee pan and added Minced Garlic and a Julianne of Spring Onion until they became fragrant and soft. I then added a small dice of Goldbarb Squash and Zucchini until they became tender. Last but not least, I threw in a few quartered grape tomatoes, red chili flakes, cracked sea salt and fresh chopped rosemary from my mom’s garden. I drizzled the last piece of Stretch Bread with olive oil and toasted it under the broiler. To complete the dish, I poached a local egg (raised by an older couple that live 10 minutes down the road from my house…SO good) to top. Lastly, a sprinkle of parsley from my mom’s garden.

On the Side: Arugula dressed in a Fig-Balsamic Vinaigrette, Green Beans, Peach Slices, Blue Cheese and Almonds.

There was also a Middle Ages Black Heart Stout in my drinking glass.

Hello Summer.

Love The Land,

Nora

That being said, although I seem to have a “crush” on the region, Finger Lakes Wine Country will always have my heart! Yesterday, I was reminded of my undying devotion. My parents took me out to Seneca Lake for brunch and wine tastings!

We relaxed on the porch at Stone Cat Cafe. The warm air and gentle breeze were relaxing. A live jazz band played mellow music, and I sat back to soak it all in. We started with the Cheese and Fruit Plate. Morbier, Local Cheve and Drunken Goat with Cherries, Berries and a Balsamic Reduction.

Fresh Focaccia.

I ordered the Mushroom, Leek and Cheve Fritatta with a Smoked Tomato Coulis and Rosemary Potatoes.

Shiitake and Chanterelle mushrooms!! YUM! I especially loved the smoked tomato coulis. It was delicious, but not nearly as delicious as my dad’s masterpiece.

Heaven help me. I think it was called “Eggs Lousian”. Think Eggs Benedict and substitute the English Muffin for griddled sweet corn bread, and the Canadian bacon for spicy andouille sausage. Yes. Please. Thank. You. Come. Again!

For dessert we shared a berry parfait with fresh whipped cream and lemon cake.

And to cap off bunch, we had perfectly brewed cappuccinos. It was a beautiful morning .

We visited some of the local vineyards and had tastings at Atwater, Lafayette, Damiani and Red Newt. I found some great wines that I will be cooking with in the near future, including a 2004 Cabernet Sauvignon from Damiani. A surprising wine for the Finger Lakes Region!

For dinner my dad grilled steak and I made a hearty salad with greens from my mom’s garden, leftover stretch bread cubes & bruschetta mix, Greek Feta, Kalamata Olives, and Roasted Summer Squash (roasted with thyme and garlic).

And a Wailing Wench beer because we were all “wined” out.

I love NY.

Upstate,

Nora

Yesterday was Bastille Day, and I felt obligated to celebrate my French fantasy life. I had work all day, so a picnic was out of the question. I thought about an appropriate meal for dinner that would be “French-esque” and easy. I got home at 6pm and did not have time to make a fancy dinner. Traditionally, Moules a La Mariniere is served with Pomme Frites. I had pasta on hand and frankly, that sounded better.

Served with fresh greens from my mom’s garden topped with Roma tomatoes and carrot shavings, and Sauvignon Blanc.

I started my mussels with butter. mmmm . I love butter.

Minced shallot and finely sliced garlic.

When the garlic and shallot became tender, I added sprigs of fresh thyme (form my mom’s garden) and about 3/4 cup white wine (Sancerre).

Rinse and de-beard 2-lbs of mussels. Add to wine mixture, bring to a boil and cover until they open ~6 minutes.

Finish with chopped parsley.

When my pasta had finished cooking, I drained the water and tossed it with 1 TBS of butter while still hot. I then added it to the liquid from the steamed mussels and tossed the pasta until creamy. To serve, add pasta to plate, top with mussels and drizzle with excess liquid. Top with more parsley and freshly grated Parmesan cheese. (Note: I brought a large bowl to our table to discard shells.)

Bon Vivant,

Nora

Yesterday was a stereotypical “Wednesday”. I now 100% understand why Wednesday is called “Over the Hump Day”. I wasn’t quite sure if I was going to make it through the day, however; I knew at 5pm I would be over half way through the week, and the rest would be a breeze.

The end of my work shift was not pretty. After julenning onions for 20 minutes, the gas had infiltrated my contacts and my eyes were nearly swollen shut. I was dancing to non-existent music and throwing my hands in the air in a “fist pump” motion while cleaning.

My co-workers were terrified. I was a hot mess.

After work I wanted to crash. Eat something simple for dinner and snuggle into my bed. Unfortunately, I had some unforeseen water damage to my phone a few days ago and had to take care of that. My phone has been dying a slow death since last Friday, and was stuck on one screen, calling/texting my contacts at random.

Bonus: I said hello to many people I haven’t talked to for a while.

My dad ventured with me, and stopped by the fish monger on the way. We came home with a working phone and fresh Halibut. WIN WIN! I was strapped for time so I simply pan-seared the halibut, finished it with oil and lemon-dill butter and served it over Swiss Chard from my mom’s garden sauteed with onion, garlic and butter. I also made a chilled chickpea-herb salad with parsley, mint, oregano, lemon, olive oil and tomatoes. Necessary Wine: Chardonnay 2008 California.

And last but not least, Peanut Butter Cup Sundae Ice Cream can make any day better. It just can, trust me.

Another Day,

Nora

Life is beautiful. Sure, it can be scary, crazy and sad at times, but for the most part it is very beautiful. I can’t help feeling a bit sentimental writing this post. My road to the Culinary Institute of America has been a wild journey. I’m OVER-THE-TOP excited to be starting my culinary career (THIS TUESDAY!?!!), and can’t believe that I am able to live my dream!

Actually… I’m still pinching myself…I’m not sure that its hit me yet… Yes, I am really going!

I have my parents to thank for everything. My parent’s are my foundation. My best friends and my confidants. I wouldn’t be who I am without them and feel truly blessed each and everyday to have them in my life.

Middle Ages Black Heart Stout

As my dad and I shared a glass of one of his favorite beers and snacked on hummus, crackers and his favorite River Rat Cheddar Cheese, I felt happy. My idea of a perfect day is one where I am able to spend time with my family, sharing great conversation and great food. For the past 2-weeks I’ve been home with my parents, cooking every night and it has been a privilege. The perfect mini-vacation. I’ve appreciated our time together these past two weeks more than ever.

Appetizer Plate: Locally Made Hummus, River Rat Cheddar, Crackers

The next 2-years at Culinary are going to be busy and fast paced. I know that I will not be home again for a while. You see, for the past 5-years, I’ve lived about 1.5 hours away from home. Although I did not visit often in college (mostly just breaks and holidays), I’ve taken comfort in knowing that home was always just a short drive away. I’ll never forget the time I had mono freshman year and my dad drove to school to bring my swollen, miserable-self back to the peace and comfort of home. I will also always be grateful to my parents for welcoming me home with open arms almost EVERY weekend during the hot, sweaty Summer that I moved into my first apartment. I am going to miss them so much, but at last, every baby bird must leave its nest (not that I’m calling myself a bird…) and no matter what I do, or where I go, I will always know the way home. Home is where the heart is.

Grilled Sirloin, Asparagus, Onion Foccicia, Greek Salad. Wine: Spanish Quarter

My last supper home was a joint effort. My dad was in charge of the grill, and prepared the perfect steak. My mom picked asparagus from her garden to serve on the side. I assembled a Greek-style salad using feta and kalamata olives we purchased at the Farmer’s Market that morning, and incorporated fresh mint and oregano from my mom’s garden into the dressing. To round out our local feast, we bought the “Bread of the Day”–onion foccicia from a bake shop in town that is owned by my friend’s mom.

I went for second sliver of bread. It was sweet, smokey and doughy. One of the best foccicias I’ve ever had. YUMMY !

After dinner, we took another glass of wine and went on a “garden tour”. This is one of my FAVORITE things to do in the Summer when I am home. Thanks to my mom and dad, I have a gorgeous backyard. The dedication and passion my mom has for her gardens is unmatched. The beauty is a reflection of her labor.

Grab a glass of wine for walking and admire my dad’s perfect green lawn. Let’s take the garden tour….

Dad standing in back of my mom’s “garden globe”. We tease her but they are SO cool looking.

Simply stunning! There is something new in bloom each day.

Mom’s culinary herb garden (my favorite place). Pick fresh mint, tarragon, rosemary, dill, parsley, cilantro, thyme, lemon thyme, lovage, garlic scapes, chives…the list goes on.

We think that our yard was once a riverbed. My dad has discovered, and uncovered marvelous slabs of limestone. Not only do they look gorgeous in my mom’s garden, but they also represent thousands of years of history–if not more. You can see the ripples, the smooth sides, the holes and the flaked edges. All stories from their past life. My parents named this particular rock Cat Rock, because, well…it looks like a cat.

I like to think that I’ve grown wiser over the years. I’ve had my fair share of trials and tribulations, celebrations and victories. My parents have been their to cheer me on and guide me through the tough times. They have taught me SO much over the years, and I’ve come to realize that greatest lessons I’ve learned from them can be summed up by observing them work a day in the garden:

Work hard. Build your foundation. Take pride in what you do, and tend to it everyday. Be patient, and know that the best things in life are worth waiting for and bad things will eventually fade away. (My mom always assures me “This too shall pass.”) And at the end of the day when you are exhausted from your labor and the burden of the sun, take the time to step back and enjoy the beauty that surrounds you. Feel the wind on you face. Smell the flowers. Look up and all around you. Absorb the moment–take it all in!

Life is beautiful.

Bon Vivant,

Nora

Hello weekend . Last night, my dad made frozen margaritas for “cocktail hour”. I can’t even remember the last time I had a margarita…I MISS THEM! Paired with crackers and cheese, I was a happy girl. I love him so much!

Not only did my dad prepare cocktail hour, he also manned the grill! For dinner we bought a swordfish steaks from our local fish monger (Who sells fish at different locations during the week from his truck! He gets his fish fresh everyday and it’s the best!), and grilled them on our charcoal grill. I made a spinach salad with cherry tomatoes, avocado, kalamata olives and feta cheese in balsamic. I love how creamy the avocado and feta make this salad! Hermann J. Wiemer Chardonnay was perfect for this Summer meal.

Perfectly grilled! Good work dad!

Tonight is my last dinner at home before leaving for the Culinary Institute of America. I’m still have two more nights at home before I leave, however; tomorrow I’ll be at my Aunt & Uncle’s house celebrating both of their son’s birthday. I’m hoping dinner tonight will be a good meal…I have NO idea what to make!

Bittersweet,

Nora

The Finger Lakes Wine Country Rieslings ROCK! In fact, the wines are so unique that when planning a Riesling dinner, I let the wines guide my menu selection. Of the three wines I was serving, the Atwater Estate 2010 Riesling was the most intriguing to me. I’ve only had the opportunity to sample a few Rieslings from this harvest, and have wanted to visit the Atwater Vineyard for quite some time now. After trying this wine, visiting Atwater is on my priority list. I can’t wait to experience more of their wines!

Spiced Chicken Skewers with an Apricot-Atwater Riesling Sauce. Spinach Salad with Balsamic-Brown Sugar Candied Pecans and Riesling Vinegrette.

I not only wanted to find the right flavors to compliment these wines, I also wanted to use them in my cooking! The peach-notes, and the clean acidity in the Atwater 2010 seemed like a great pair for apricot. I sauteed chopped shallot, and added 2/3 cup Atwater 2010 Riesling and 2 heafty TBS of Apricot Bonne Maman. Reduce the mix by about 2/3, it should become thick–the end was about 1/4 of the initial liquid.

For more recipe details, click through to continue!

Right away, I could smell lavender, peach and honey. This wine had a very floral nose that almost reminded me of a Gewurztraminer. I thought it would be nice with spiced grilled chicken. The sweetness of this wine was playful with the spice, and then the acidity was just right to cleanse the palate. I really enjoyed the citrus in the finish of this wine.

I made a lot of this meal ahead of time. I started by making the brown sugar-balsamic candied pecans. Add 1/4 cup brown sugar, 1 TBS balsamic and 1 TBS Olive Oil to  a skillet over a medium heat. When the mix begins to bubble, add 1 cup pecans. Continue to turn for 5-6 minutes and lightly dust with ~1/2 tsp cinnamon before removing from pan. Pour on to a sheet pan lined with aluminum and cooking spray. Separate pecan clusters with a fork and allow to cool.

For the chicken, I made the marinade in a shallow dish using 2 TBS Olive Oil, juice of 1/2 a lemon, 2 minced cloves of garlic, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp salt, 1/4 tsp cayanne, 1/4 tsp curry, 1 T Paprika. Toss 1-inch pieces of chicken from 2 chicken breasts in the mix. Cover with plastic wrap and place in the refrigerator at least 1 hour.

In the mean time, I soaked skewers in water to prevent any splinters. When we were ready to eat, I placed 3-4 pieces of chicken on each skewer and used a piece of paper towel to blot some of the excess rub.

For the Riesling-Vinaigrette: Add 1 shallot, 2 TBS Dry Riesling (I used Fox Run), 1 1/2 tsp honey, a pinch of sugar and 1 sprig of tarragon to a blender and pulse to combine. Add 3 TBS olive oil, salt and pepper to taste and refrigerate aside until ready to use.

Apricot-Atwater Riesling Sauce (Serves 3-4–For Spicy Chicken Skewers)

• 1 Shallot Minced
• Olive Oil
• 2/3 Cup Atwater 2010 Riesling
• 2 rounded TBS Apricot Preserves

1. In a small sauce pan add 2 tsp olive oil–or enough to coat the bottom of the pan, over a medium heat.
2. Add shallot until it becomes tender
3. Add Riesling & Preserves and increase the heat.
4. Stir frequently until the Riesling mixture has reduced by about 2/3. The sauce will have a thick syrup-like consistency.

Spicy Chicken Skewers (Serves 3-4)

• 2 large chicken breasts, cut into 1-inch cubes
• 6-8 skewers, soaked
• 2 TBS Olive Oil
• 1/2 Lemon, Juiced
• 2 cloves minced garlic
• 1tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/4 tsp cayanne
• 1/4 tsp curry powder
• 1 TBS paprika

1. In a shallow baking dish, whisk together all of the spices, lemon juice and olive oil.
2. Toss chicken in spice mixture to thoroughly coat. Cover with plastic wrap and place in the refridgerator at least 1 hour.
3. When ready to grill, place 3-4 pieces of chicken on each skewer.
4. Place on grill until the chicken has reached the temperature of 165. The outside should have nice grill marks,  and feel firm to touch.
5. Place on plate and spoon Apricot Riesling sauce over each skewer.

Brown Sugar-Balsamic Pecans (Yields 1 cup)

• 1 Cup Pecan Halves
• 1/4 Cup Brown Sugar
• 1 TBS Olive Oil
• 1 TBS Balsamic
• 1/2 tsp cinnamon
• salt

1. Add brown sugar, balsamic vinegar, olive oil and a pinch of salt to a skillet over a medium heat & stir with a wooden spoon.
2. When mixture begins to bubble, add pecans and stir in the pan for 5-6 minutes.
3. Before removing from heat, dust with cinnamon.
4. Pour mixture on to an aluminum lined baking sheet that has been sprayed with cooking spray. Separate pecan-clusters with a fork and cool completely.

Riesling Vinaigrette (Enough for about 4 Servings)

• 1 shallot
• 3 TBS Olive Oil
• 1 TBS Champagne Vinegar
• 2 TBS Dry Riesling (I used Fox Run Dry 2009)
• 1 1/2 tsp honey
• Pinch of Sugar
• ~2-3 tsp fresh tarragon
• Salt and Pepper

1. Pulse all of the ingredients except for oil, salt and pepper in a blender.
2. Add oil, salt and pepper to taste. Refrigerate until ready for use.

Cheers to Rieslings in the Summertime and delicious bites to pair!

Riesling Loving,

Nora

The wines to pair: Atwater 2010 Riesling. Glenora 2010 Riesling. Fox Run 2009 Dry Riesling.

1st Course:

2nd Course:

This was a favorite for us!

3rd Course:

I really wanted to make a ginger cookie to garnish for dessert, however; I thought the pecans were also REALLY good! The slight savory, crunch was perfect with the sweet pineapple and ginger syrup, and light creamy mascarpone .

Thanks again for all those who participated, to the Finger Lakes Wineries!

Riesling Rocks,

Nora