Secret Ingredient

Just can't get enough

You know what quite possibly has made my chowder better. A sprinkle of truffle salt to finish it...mmmm

Tomorrow is my work's chocolate tour that I've been organizing. 23 people are going and we only planned for 18 people to show up, so maybe five of us will drop out because of our crazy work schedules. Or perhaps I'll convince everyone to show. mmm chocolate. Since we're going on this chocolate tour, us women get to wear casual clothes, or rather jeans to work. There is no way in hell that I'm going to wear my skin tight jeans to work in this weather, so I'm opting for a casual dress instead AND my Amish hat and Barcelona espidrilles. Take THAT corporate America!

And finally...after three hours of slaving away (okay okay maybe it was only two), ALL of my crabs have been properly cleaned, deshelled and picked. There are now three Ziploc bags full of meat in my freezer. I'm thinking crab cakes, crab chowder, crab tacos. But not this week. I'm detoxing, and gorging on fruits and veggies for the next few days.

Tilghman Island, Maryland

When you have an abundance of crabs...

Stop it people. I've had to hear crab jokes all week long. You know you like my crabs. You know you want my crabs. I have plenty to spare, and I've been sharing them with my friends, my roommates, everyone who is willing to take some crabs off my hands.

I recently received a slew of top secret Maryland crab recipes from my dear ol' Auntie, who was incidentally born and bred in Maryland (or was it born in D.C. hmmm). And one day I shall make said recipes using the what could be pounds of crab meat I've lef

t to pick from my crabs (only 40 left).

But tonight for dinner I got the biggest craving for crab chowder. I think my all time favorite soup could be New England Clam Chowder, but maying it's any creamy based soup, because this chowder was damn good. It's certainly the best chowder I've ever made: good creamy consistency, an obscene amount of crab, well cooked potatoes and celery and simply spiced. Harmony.

Below is the recipe, and unfortunately, since I cook based on taste and smell and look and feel, I don't really have a precise recipe (surprise surprise). So here's my best guestimate:

Kiyomi's Maryland Blue Crab Chowder

10 or so Maryland Blue crabs, de-shelled and meat picked (about 1 1/2 cups of meat, packed)

16 ounces of vegetable stock

About 1 1/2 cups milk

1/2 cub cream

2 large potatoes or 5 small potatoes, peeled and cut in 1cm cubes

4 stalks of celery, cut on the diagonal

1/2 large white/yellow onion, diced

2 large cloves of garlic

2 Tbs butter

2 Tbs flour

cooking sake (or white wine)

Salt

Pepper

Bay Leaf

Place peeled and cubed potatoes in a quart pan filled with water. Turn on heat to medium high and let boil until potatoes are soft. In the meantime, cut other vegetables. In a medium stock pot, melt 1 tablespoon of butter over medium heat and saute onions until translucent. Add garlic, celery and bay leaf and stir for a few minutes. Once everything begins to brown, deglaze pot with a generous splash or two of sake and stir. Add in vegetable stock and turn up heat to medium high to achieve a light boil.

In a separate quart pan, melt the remaining 1 tablespoon of butter and create a roue by stirring in the flour and letting mixture cook. Slowly incorporate milk and stir until mixture thickens. Lower heat if mixture begins to boil. Stir in a few ladles full of broth from the vegetable mixture to the thickened milk and then pour the liquid back into the main pot.

Drain potatoes and add them to the mixture and let simmer until soup reduces and thickens. Mix in crab meat and cream. Season to taste.

Serves 4

Road Trip 2011: The Summary

When the only radio music choices available are Country or Christian rock, you know that the true road trip experience has begun. We ate at what could possibly be the most random restaurant in the world, chatted up some local color, and said hi to the Amish, Mennonites and other 'Plain People' in Lancaster County. I even bought an Amish inspired hat, which fits my head (size 7 5/8 sigh)!

I kept channeling Psycho...Psycho meets 35 flavors of chicken wings

It's kind of creepy how much my face looks like a sticky bun in this photo

After a quick stop at Hershey Park in Hershey, PA to ride the free Disney-esque ride that simulates the chocolate making process with half of the 1.3 billion Indians in the world (it rivaled those encountered at Niagara Falls), we drove to Chambersburg to bunker down for the night. Sadly, the only place open for 'food' was Ruby Tuesdays, which kind of completed the road trip experience. I cursed Guba's name as I once again got 5 ounces of crap broccoli cheddar soup.

Pure chocolate-y goodness

What really awed me, was the number of kids staying at the hotel. I guess I'm too

used to business hotels. This particular one was geared more towards families...families with kids playing in sports tournaments. It brought be back to the good old days playing in the Japanese Basketball league.

Finally after some shopping (sparklers were bought for the summer!) and a wave 'hello' to Gettysburg, we finally made it to St. Michaels, which is on the skinny peninsula part of Maryland. Quaint. It was really quaint.

Monday morning the real fun began...crabbing. The video says it all. Four hours and two bushels of Maryland Blue Crabs later, we called it a day and out our whole catch steamed. I REALLY wanted to bring live crabs home. I REALLY wanted to bring live crabs to work. But Captain Russell (letsgocrabbing.com) dissuaded me from what would surely have been a folly. Instead, I brought back two coolers full of cooked crabs--at least 100 of them. WTF.

But it's so worth it. I'm in crab cholesterol heaven.

Tuesday Night Dinner

Ever since I heard the partners of my company were going to Istanbul, I've been dreaming about the tavuk (chicken) kabobs and tomato 'salad' with bread I ate in a little alley way restaurant near the New Mosque. I literally search this place out when I found myself back in Istanbul for the day after a experiencing a travel detour between Egypt and Italy (but that is another story).

Today that craving intensified after hearing all about the Istanbul trip this morning, and coming home I decided to bust out the Turkish chilis I purchased from the Spice Market in 2009 (oops). End results:

Chicken: I regret not using these chilis before. They're freaking good now, and I'm sure they were much better two years ago. I usually like chicken thighs, but realized a while back that the consistency of thigh meat just doesn't do it for this style of cooking. This time around, I used skinless, boneless chicken breast cubed in large 1 1/2 inch sections. I let that marinate in the chilis, olive oil, ground coriander and salt for awhile, and then seared the meat on both sides in the skillet. I actually ended up semi steaming them since I put the lid on the pan in an attempt 'lock in the moisture'. I then finished the chicken off in the oven for five minutes and let rest.

Sauce: What a freaking epiphany I had in making this yogurt sauce. It was a perfect complement to the chicken and really simple: yogurt, thinly sliced red onion, salt, cumin, and maybe cayenne pepper. Refrigerate and done! I forgot lemon, which I was going to put either in the sauce or on the chicken to give the dish a little acid, but oh well.

Bread: I've become a master at making dough. I'm way too impatient to ever become a great baker, but I've learned my lesson and now I 'proof' my yeast (or is it 'proof my dough'?) in a 1/3 cup of hot water instead of the full cup. My dough actually rises every time! And is so damn good. I just use a conventional dough/bread/pizza dough recipe and cook it in a hot pan on the stove. MMM oh and don't forget salt or else the dough tastes like crap.

Now if I can only figure out how to make that spicy tomato puree that should go with the chicken...

New York Living III

I've been to the Metropolitan Museum quite a few times over the past seven years, but never have I stumbled across the Robert Lehman Collection. I have no idea how I could have missed during all my visits, but i must say that I was rather taken with it, especially the neoimpressionist watercolors by Paul Signac and Henri Edmond Cross. I know that they're not great works of art, more so rough sketches, precursors to oils, but they were so lively and fun. A nice gem in a sometimes overwhelming museum (note to self: do not wear new boots that need breaking in during a museum visit also bring a snack for later...there is a decided lack of eating options around Museum Mile).

The Northern Spy Food Co.

I do love Brooklyn, but I'm also a little sadden to realize that so many great restaurants, cafes, bars, and stores are popping up in the East Village, and I know none of them. I did however have the opportunity to check out the Northern Spy Food Co., which I passed months ago while walking to different East Village eatery. A cute place, with quite good food, if a bit too loud for my taste. A sweet chilled corn soup with bacon and mussels and squid and mussels with white beans (I think the broth in the later dish was reduced down a bit too much but otherwise nice). MMMM MMMM MMMM The burnt sugar ice cream was a nice little treat at the end too.

Okay okay I think I'll stop going out to eat for a while...mmm mangoes sound good right now

New York Living II

You know there isn't anything like a bike and a series of celebratory parties to remind me of why I choose to live in New York. Forget the rain (I hopefully missed the most of it, but more on late later perhaps), there are so many things to make up for that. And look on the bright side, rain = New York has cooled off, the humidity has got away for now! How's that for a positive.

To continue on the theme of rediscovering favorites and all around places that one can have a really good time out, let me say a word or two about Beauty Bar and The Ten Bells. These are both places I've frequented in the past, and I must say perhaps time does make the heart grow fonder. Or in any case, I forgot just how fantastic a full night of crazy 80s music and dancing could be, which is no more or less wonderful than $1 oysters and duck rillette. Seriously, I could spread that stuff on Post-It Notes and salivate. MM

Is it just me, or is there crowd at Beauty Bar not all college age hipsters. That, let me say was a pleasant surprise. Cheap drinks, the novelty manicure, and five hours of non stop dancing, what more can a girl ask for? How about oysters? Two were on the menu this evening at The Ten Bells - Olde Salt and Barcat. The Olde Salt were well salty; the Barcat were douce, without being sweet. Problem I had with the Olde Salt was I couldn't help but think that the saltiness was due to salt water and not the oyster. The vinegar and lemon balanced it out though.

I also finally tried Diner in Williamsburg. It's part of the Marlow & Sons, Marlow & Daughter fresh meats and butcher conglomerate. The burger was touted and the burger was devoured, along with a crostini of smoked white fish with heirloom tomatoes on toasted black bread. I don't have pictures because I don't usually take pictures of the food I eat. So just go and eat for yourself. Juicy, salty, bitter greens, pickled onions, crisp are some adjectives and words I'd use to describe the experience.

Any places I MUST try?

Biking

So did I mention my first bike ride in Manhattan yet? Seeing that I was on a writing hiatus for over a week I guess not. This was about 20 miles and began in Williamsburg, wound though Soho, up the West Side highway, over on 125th street and down 2nd Ave. to Soho.

I literally passed the apartments of about 6 friends, including my old East Village haunts! Let me just say that there is an annoying 1 block long mini hill, down 2nd Ave, the Williamsburg Bridge is steeper on the Manhattan side, cobble stones and street construction are bikers' arch-nemeses, and the problem with riding a bike that's a bit too big is that it's difficult to stop and start.

But that's not what I wanted to really write about.

The path along the Hudson river is pretty amazing because of all the freaking stuff that NYC has placed along the river. There are the various piers, miles of green space, playgrounds, sports facilities, bike rentals, waffles AND dignes, fishing, kayaking, buzzing of cars on highways, basketball courts, and random but beautifully derelict iron structures emerging out of the water. You can also say 'hi' to New Jersey, without having to step foot in Jersey.

Next bike purchases: lights, reflectors, pump, back bike rack, and a much needed tune up =D


Addresses (yeah I can't be bothered to look up exact addresses so you're going to have to make due, sorry)

Beauty Bar
14th Street and 2nd Ave.
L and Union Square trains

The Ten Bells
Broome between Orchard and Ludlow
FJMZ

Diner
Broadway and Bedford (Williamsburg)
JMZ

When one should question one's life choices...

After a double full meal in Flushing's Chinatown of mushrooms and cucumbers, 'tiger vegetable', chive and pork dumplings, scallion pancakes, conch in red oil, pork spareribs with chili, tofu and sour cabbage casserole, crispy lamb, more scallion pancakes, and caramelized taro, I hopped on the train and frantically made a corn salad for the bbq I was to go to that evening. A bbq at which I managed to eat 4 ribs (2 Memphis, 1 Kansas, 1 Curry Pomegranate glaze), corn salad, potato salad, chips and dip, bread salad, and rice pudding, summer berry pie, and chocolate pudding pie.

And for a moment, my inner voice questioned, "REALLY Kiyomi? REALLY? WTF." A more real voice earlier that day actually demanded of me that I take a picture of myself eating ribs for proof that I really did such a amazingly idiotic thing after such a delicious and huge meal of Chinese food (our group is moving up in the world, we got the 'special' private room).

But you know what, it was DEFINITELY worth it. I don't know the last time I've had such wonderful ribs. These ribs were the best home cooked ones I've ever had. What a meal what a meal. I could say the same thing about my Chinese food meal.

So perhaps I shouldn't question my life choices after all.

Oh except for the fact that I totally forgot about the two birthday parties I was supposed to go to today. I literally forgot all about it. I guess I should attribute my awful forgetfulness to having food coma? I don't know.

Tomorrow is Long Island's North Fork, so sleep it must be...

Summer Eats

I can hardly believe how fortunate I have been to be able to spend my entire summer (so far) in New York. Yes, sometimes it's nice to have a hotel room to yourself, to dine out without having to worry about prep, cooking, or clean up. But then it gets tiresome, and at the end of a trip, all I really want is a simple home cooked meal.

These past few months, I have cooked and cooked and cooked. In the beginning, I was still used to eating out for way too many meals a week, but gradually and happily I have shunned restaurants and have turned to my own tiny kitchen for sustenance.

This summer in New York has been one of the hottest in years, which makes cooking sometimes a trial (not so much now that there are 3 a/c's in the apartment). However, the end results is always worth the sweat and tears (I've had to dice lots of onions this summer). Below are some of my standout favorites; simple dishes that I truly can't get enough of.


Truffle Hash Browns

A quick peel and julienne, a mist of olive oil, some salt and pepper and these hash browns are ready for the oven. Finished off with a light drizzle of truffle oil right before serving, its been a breakfast in itself many a time. Best kitchen tools: mandolin + Silpat

Salsa

Tomatoes, red onions, garlic, jalapeno, cilantro, salt and pepper is all I use. It's always better the second day, and so good on corn flour tacos.

I'm actually obsessed with corn tortillas. They're cute, they're cheap, their flavor really comes out when heated in a skillet on the stove: no oil necessary. And since I always crave tacos to go with my salsa, and I also already have all the ingredients for guacamole sans the avocados:

Guacamole

Avocados, red onions, garlic, tomatoes, salt and pepper, lime juice more for the color preservation than a main flavor component. For me, the lime should just give guacamole a bit of brightness; guacamole should never be limey. But perhaps that is just personal preference. Also since cilantro always comes it such huge bundles, cilantro is sometimes added.

And since there is cilantro, that usually means I need to make garlic - cilantro naan to use the cilantro, meaning I have to make butter chicken to go with the naan that uses the cilantro. Perhaps now you're getting an understanding of how I cook or rather why I end up cooking what I do? But I digress, butter chicken is hot and heavy, not quite a sultry New York summer dish.

Instead, to stay on the tomato theme (I've been eating a ton of tomatoes this season), bruschetta. One of my favorites and seeing that it uses the same basic ingredients of salsa, I can make a quick decision between one or the other, depending on the mood of my taste buds

Bruschetta

Tomatoes, yellow or white onion, garlic, julienned basil, olive oil and balsamic vinegar, salt and pepper. Basil, good olive oil and balsamic and enough salt make this dish for me. Tomatoes...well tomatoes are rather a dismal fruit in the United States. Perhaps I should bite the bullet and start buying the $6/lb tomatoes from the farmer's market. Perhaps when I'm more baller. But with the right balance of the aforementioned key ingredients, decent bruschetta can be make with okay tomatoes. I usually do a bit of super aged balsamic for some sweetness, with some off the grocery store shelf kind for more acid and kick. Toasted puglia from Atlas Cafe rubbed with garlic and drizzled in olive oil and what a lunch or dinner or both sometimes. Parmigiano Reggiano to make things fancy.

However, every time I make bruschetta, I have a massive amount of basil left, that doesn't keep for long, which has spurred my pesto craze. It also helps that I usually have all the other ingredients to make this green delight around the kitchen with the exception to pine nuts, which I can never be bothered to get.

Pesto

Basil, olive oil, garlic, parmigiano reggiano, salt and pepper and perhaps a bit of lemon for color preservation and to cut the fat. So simple but oh so good. I could eat it fresh off a spoon. Oh wait, I always do that.

If not pesto then red sauce uses the rest of the basil and there is nothing better than a good simple red pasta sauce.

Red Pasta Sauce

Canned whole tomatoes, tomato paste, yellow/white onion, garlic, olive oil, bay leaf, salt and pepper, basil. Canned tomatoes are usually picked at the peak of the season these days and well let's face it, probably are more ripe in their canned form than 90% of the fresh tomatoes on the market. I love canned tomatoes and tomato paste.

I actually just made a sizable batch today. Enough for another red sauce meal. Today I pan seared some eggplant, then layered sauce, eggplant, mozzarella, ricotta, spinach in a large ramekin and baked until the cheese on top was golden brown.