"It's never too late to be what you might have been". - George Eliot

Mercury’s in retrograde this month, throwing things off a little and creating some chaos. While we shouldn't be making any life-changing decisions or commitments, it is a time to formulate plans and work towards achieving future goals. While this probably means you shouldn't make decisions like breaking up with a boyfriend, but having this time of steady reflection can make you realize changes need to be made that will help for a better tomorrow. Plus, life is too short not to give attention to those that genuinely care about you and are positive influences.

During my years lived in Costa Rica, I crossed paths with an inspiring free-spirit who was so full of life and emitted a contagious vibrancy. After losing touch a couple years ago, I found out about his tragic death via Facebook (of all ways) when I went to wish him a happy birthday. Death is a hard concept to grasp – especially when it is so sudden and unexpected. But, it serves as yet another reminder of the uncertainty of life and the appreciation we must have and give to everything and everyone we are given in our life. The moments should be seized and life pursued in a meaningful way that gives us fulfillment. As morbid as this thought might be: How would you like to be remembered…for what?

I got back to regularly cooking with my girlfriends and tried cooking with a completely new vegetable. Now, this is hard to believe – but it was my first time cooking spaghetti squash, and I am still amazed by the deliciousness and how easy and versatile it is. It can be used similar to any grain like couscous or pasta and mixed with almost anything. The variation below was great, but another one could be with feta, sun dried tomatoes, sautéed garlic spinach and olives.

Spaghetti Squash with Roasted Cauliflower and Sage
1 large spaghetti squash
1 large head cauliflower, cut into small florets
5 tablespoons extra-virgin olive oil, plus more for roasting cauliflower
1/2 teaspoon red pepper flakes
5 garlic cloves, peeled and sliced
1 tablespoon fresh sage leaves, chopped
1/2 cup grated Grana Padano, or more to taste

Preheat oven to 375°F and place a rack in the middle of oven. Scrub the squash well and pierce the flesh with sharp knife all over. Place it in a shallow baking pan and bake in the preheated oven for about 1 hour. Let it cool.

Increase the oven temperature to 400°F. In a large baking pan, toss cauliflower florets with a few tablespoons of the olive oil and season with salt and pepper. Roast until slightly brown and tender, turn them occasionally.

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat and toss sliced garlic, red pepper flakes, and sage; stir and cook for one minute. Remove from heat, combine cauliflower in the skillet.

Cut the squash in half lengthwise; scoop the seeds and fibrous strings from the center of the squash. Gently scrape the inside of the squash with a fork to shred the pulp into strands. Place the pulp in a large serving bowl, add the garlic-cauliflower mixture, toss them together, and season with salt and pepper.

Before serving, sprinkle grated Grana Padano on top of the dish.

"Learn from yesterday, live for today, hope for tomorrow." Einstein

For last year's words belong to last year's language
And next year's words await another voice.
And to make an end is to make a beginning.
T.S. Eliot, "Little Gidding"

This is shamefully my first posting in the New Year, but after long hours at work, I rarely want to be glued longer to a computer screen. I’ve wanted to get back to a balance of spending time with friends and enjoying my passions of food and dance. With an exhaustive list of NY restaurants and coffee shops I’ve wanted to try (old and new), I’ve managed to check off several this year thus far, pleased by each experience. My top three for January: The Smile, Bell Books & Candle, and Betel.
This year is about passion – enjoying the moments and doing everything with intention, breathing in the aromas and savoring the flavors.

The Smile: Tucked away downstairs along the outskirts of Noho is a rare find that transports you to a general store that could possibly exist in the Midwest, only with a more obvious hipster vibe. The exposed brick, wooden floors, rustic tables and country flowers and décor make you smile as you settle in with a deliciously strong tea cup of coffee. I came for weekend brunch to catch up with an old friend from home. I got there early and waiting for my friend on a stool in the center of the restaurant where people come to enjoy a coffee and read the Times. I tried to get in to my book but was too involved with admiring how special the place was. I was immediately attracted to one item in particular at first glance of the menu, one that I usually avoid eating out because it seems to boring – Oatmeal. But, I am still raving about the steel cut oatmeal made with coconut milk and topped with fresh berries. It was the perfect accompaniment to my Americano to round out a satisfying and surprisingly memorable meal.



Bell Book & Candle: When I first read about this restaurant on Urban Daddy, I immediately added it to my “must-try” restaurant list. Love the idea of a roof-top farm to table restaurant in the city – the first in the country. Located on the 6th floor of a building on West 10th, there is a garden that grows hydroponic fruits and vegetables for the dimly lit basement restaurant. I stumbled upon it one night when it was closed for renovations but the owner still took my sister and I around, showing us the private, hidden, intimate room that has a small open window to the bar for easy ordering access. Along the bring walls hung custom artwork and the chef’s table in the kitchen can be reserved for larger parties. It was all impressive up to the friendliness of the staff and owner himself. I returned another night soon after for great food and drinks. While the food was fairly simple, it tasted incredibly fresh and special. I had the “Gin and Tonic” Wild Salmon that was laid upon a bed of flowered caramelized cauliflower with a lime emulsion. Even the bread (tasted like it had a touch of sweet cornmeal) was incredibly fresh and tasted like it was made with the best ingredients and a labor of love. I’m not usually a dessert person but figured I should skip the sambuca this time and be adventurous with the popcorn panna cotta. I asked the waitress what that meant and how it was prepared, but I honestly don’t remember. Maybe it was because I was already a little tipsy from the wine and intoxicating food or because when I tasted the panna cotta, I forgot about everything. It was smooth and creamy with a subtle nutty popcorn flavor drizzled in a sugary caramel sauce and scattered freshly popped kernels. It was perfect for ringing in the New Year after one of the crippling east coast snow storms.

Betel: As life gets congested with work, personal and social facets, it’s not easy to make time for EVERYONE that you would like to see and maintain meaningful relationships. But, with a mutual understanding amongst New Yorkers, the time you can find to get together and go out, is priceless. And, for these special, infrequent moments, you make the most of it. My friend and I caught up over dinner at Betel in the West Village. Sifting our way through the line down from the 49 Grove club, we entered a lively, dim restaurant, greeted by a pleasant Australian hostess. I was surprised by the size of the restaurant and the dj in the corner playing fun music…but a little too loud to have an easy conversation. Aside from the company, the night was about the food. We made a quick decision to order food first before even looking at the wine / cocktails (not like me). The couple next to us was cuddling up with a bottle of wine and several dishes spread out across a table that could have fit 5 people. It’s a sharing plates type of place, which is my favorite type. We started off with the deviled eggs, which have been appearing as a trend lately (for at least a couple years now) on menus around. I didn’t expect much from them or think of them as “good”, “nice” food, but they were soooo good. The “Son-In-Law Eggs” are glazed in a sticky-sweet yellow bean tamarind sauce and scattered with fried shallots. Even if you’re not a fan, or if you still believe Blue Smoke has the best deviled eggs in Gotham City, Betel’s are a must-try. This modern Southeast Asian (Thai) restaurant supposedly has great chicken and other meat dishes, but as a “semi-pescatarian”, we explored those dishes together. I chose the “Stir Fried Tofu with Morning Glory Chili Wild Ginger Shitake & Black Bean,” and we asked the waitress for her pairing recommendation of a fish dish. She said that if we can handle spicy food, the swordfish would be best. It comes dowsed in a spicy southern curry with lemongrass lime leaf and snow peas and served with thick and crisp cucumber icicles laid in a bowl of ice cubes. The tofu dish was incredible – even my meat-lover friend felt the same love towards this dish. The swordfish was unfortunately a let- down. I really wanted to love it and prove my strength with spicy food, but the spicy curry was just too over-powering and not enjoyable to eat. Plus, for swordfish, it felt a little too soft and undercooked. The cucumbers were an invaluable asset though with the dish. I kept trying it but couldn’t convince myself that it was worth eating. I wanted to enjoy the wine more, which could definitely not be drank in tandem with the swordfish. The whole night and experience was wonderful. I would go back, maybe for drinks and some plates with a group of friends but avoid the super spicy dishes that we’re warned about.

Above all, be true to yourself, and if you cannot put your heart in it, take yourself out of it. - unknown author

Sitting in my dark room with candles lit, drinking tea, listening to jazz and blogging-the first real big snowstorm has hit, the day after Christmas.

Sometimes it takes deprivation in order to regain a consciousness of appreciation-for your health, for those around you and for the opportunities you have. Although I was only sick with the flu this week, it still made me reflect on the fragility of life and how we can really not take anything for granted. Every day must be lived to the maximum in the way that you feel best-so that you are getting the most juice from the fruit. It's hard to live in New York and internalize the rationality that life is not so serious and that the superficiality and material should not be the utmost priority. We forget and lose sight of the greater world and "meaning" that we can create if that's something that is important to you. We must take risks and surpass our fears and crush through the obstacles by changing our mindset and perspective. Ask yourself-what are you afraid of? Failure, Regret, Rejection? Experiencing any one of those can be emotionally difficult, but, really . . . it's nothing that you can't move on from. As cliché as it is, when one door closes, another opens. . .Life goes on. . .And, the more you practice and experience anything that seems scary or that hurts, the stronger you become as you learn to cope with pain. As humans, we are incredible adaptors and survivors-it's instinctual.

When you do something, do it with intention, whatever that may be and challenge yourself to push past the fear. Each action should be a movement in a greater dance, whether it is a moving meditation or part of a choreographed routine. Be in the moment and be passionate. . . for yourself. This is one of my goals for the new year-to live each day with intention and passion. This doesn't mean I have to be too serious and cannot have spontenatity, but I really want to love and be happy with everything I do because if you don't and are just leaves blowing in the wind, you are passively just existing. . And, for what then? If you're not happy with something, change . .. Or, have patience and accept where you're at as a small part of your path and use it to explore and discover. After all, it's the journey that is most important.

I do have some recipes to post, inspired by an international holiday/Christmas party last night but I'm feeling music right now that is blog worthy tonight. After being cooped up in bed for a couple days, I was dreaming about dancing and flying around the pole and all the drippy music that makes me loose myself in my head and connect with my body. It's a great feeling to experience loving something so much that you don't know what you would do with out it-not questioning where the intention or passion comes from because you are so confident of it within.

Nora Jones-Chasing Pirates and Kings of Leon-Closer:

Love it in the morning. . . Dream by Alice Smith:

I'm so excited to share this new beginning with you on my blog. It seems like perfect timing as I started a new job that is fulfilling me in all ways I could ask for from work. Now, the challenge is to keep my life in balance despite the insanely long hours most days/nights at work. While I'm satisfied with the career and growth opportunity I am swimming in, I still need to remember there is more to life than just "work". .. and that I want more from my life. I think my travels have contributed to my perspective of a meaningful and satisfying and peaceful/happy life. While I love working, relationships and my personal passions and health are extremely important to me. All these areas are probably never equal in my time and effort and focus, but I will always make sure they are in consideration and not forgotten to be nurtured as well.

My blog was to focus on the meshing of cooking and travel and life/inspiring stories with cooking and traveling at its nucleus. It didn't take long before I realized this blog was morphing in to something I didn't want it to be--personal. But, I guess that is what writing is to me. . . it's a form of expression, an outlet, and a means through which I can self reflect for my own personal growth and awareness and also with a greater hope of being able to inspire others.

While cooking and travel are inspiring passions of mine, dance and music have always been an important element in my life. I've realized even more so now how powerful movement and music-lyrics and rhythms-are. As most everyone is fully aware, salsa dancing has been a love of mine for several years now. "It" taught me how to be present and live in the moment. This was one of the most important lessons I have learned and practice well to this day. Now, I am learning how to truly love myself and have a strong inner confidence and strength.

Over a year ago, after a cheating boyfriend, I started pole dancing. About half a year had passed since my first introduction class, but the timing was right this time. Something pushed me, and I impulsively signed up for my first session at SFactor. Now, I am addicted. I recently tried to convince myself not to sign up for another expensive session, but I felt like I was going through withdrawal. I tried another studio but walked out early and made a phone call to sign up again at SFactor. My body craved the delicious swirls, drippy movements, exhilarating inversions, strong climbing and flying spins. . . and all this to amazing music that inspires moving meditation. The journey has been wonderful, and my mind and body are not ready to stop.

I've decided to get over confining my blog to stories about food and travel and now beginning to added music and maybe even movement clips that I find inspiring and make me feel good. . .or even bad. . .but that make me FEEL and take me somewhere within myself. Music and dance tell their own stories, and we create our own with our relationships to and with them.

Now, there's not so much reason for me adding this song by Sharon Jones & The Dap Kings other than I just wanted to try imbedding a video into the blogger and happened to be listening to this song since I recently downloaded it as of Sunday after I heard it beating from the pole class before me. I am loving the soul music and sultry sounds. .. and the lyrics tell entertaining stories. Hope you enjoy and find it nourishing food for your soul. :)

"The happiness of a man in this life does not consist in the absence but in the mastery of his passions.” - Alfred, Lord Tennyson

As soon as the first day of cold weather came at the onset of fall, I was inspired to try out some new soup recipes. Curling up with a steaming bowl of home-made soup makes the dreaded Northern winters much more bearable. It’s hard to write about the brutal coldness when it’s almost 60 degrees today just a couple days before Thanksgiving. But, there were at least several bitter, cold and windy days recently that moved me towards the kitchen to prepare some soups-roasting veggies and simmering broths-filling the apartment air with delicious smells and comforting warmth.

I used to be afraid to make soups, but then learned they are light as far as labor intensity goes and pretty harmless. . . you can’t really mess them up that much and there is a lot of room for playing around with ingredients and flavors that make them fun. The most important ingredient though for me that I’ve learned to practice with when making soups is patience. . .because it takes time to roast or just let simmer. It’s a good time to fill with clean up I guess. I’ll break the soups down to the basics so it doesn’t seem so scary, and I’ll just give a rough estimate of the amounts for each ingredient since it can really be personalized to taste and desired outcome:

Soup Number One: Carrot Ginger
Ingredients:
1 medium Onion, chopped
3 cloves Garlic, minced
3 tablespoons Olive Oil
1/3 cup Ginger Root, finely chopped
1 ½ pounds Carrots, diced
Salt & Pepper
Cumin or curry powder (optional)
6 cups Vegetable stock or Water (I prefer homemade stock)

Heat olive oil in a large pot over medium heat and add onion, garlic and ginger and sauté for about 5 minutes until the onion becomes translucent, but be careful not to burn anything.
Add the stock and carrots and bring to a boil.
Reduce heat and let simmer uncovered for about 40 minutes, until the carrots are tender.
Puree the soup in a blender in batches to the desired consistency. I always like the soup to have some texture as it feels heartier.
Season with salt and pepper and cumin (optional) to taste

Soup Number Two: Roasted Eggplant & Tomato
2 medium Eggplants, halved
2 medium tomatoes, halved
1 large onion, halved
6 cloves of garlic, whole
6 cups Vegetable stock
2 tbsp dried thyme (or any other dried herbs you like)
¼ cup heavy cream (optional)
crumbled goat cheese (optional)

Preheat oven to 450 degrees and roast all the vegetables and garlic on a sheetpan(s). This should take about 45 minutes when the veggies will start to brown in spots. But, remove the garlic cloves after about 20 minutes or else they will burn!
Remove the vegetables from the oven and scoop out the insides of the eggplant in to a large sauce pan or soup pot.
Add the rest of the vegetables, garlic thyme and stock and bring to a boil. Then, let simmer for about 45 minutes.
When ready, puree in batches to your desired consistency.
Once back in the pot, you can add the cream here and stir in well.
I recommend topping each serving with crumbled goat cheese and home-made croutons.

I think that's a good start for the fall and preview to the upcoming winter. Have Fun!

"If I am not for myself, who will be? And if I am for myself alone, then what am I? And if not now, when?"- Rabbi Hillel, Pirke Avot 1:14

Food is like music. While it may not express itself through words, the process, the smells, the flavors and presentation triggers memories and brings you back to meaningful times. The experience around food can be just as powerful as listening to that song that immediately strikes a chord with your nostalgia-perhaps for childhood or a relationship. As my friend and I wandered around Mario Batali’s new Italian “market,” Eataly, we felt like little kids in awe of the mass varieties of dried pastas, olive oils, raviolis, beer, etc. Perhaps this romance was a result of the delicious bottle of wine we shared, but as if she was having a romantic affair, my friend asked: “What is it about food that I love so much?!” On the surface, it could just be that food tastes good, but I feel that food cannot be defined by its taste only. There’s much more complexity and a whole experience surrounding the ingredient or meal that makes us the “food lovers” we are. Then, it may be important to look at the personal characteristics of the “food lover” (replaced Foodie). It would be interesting to look at people who consider themselves food lovers and see if there are common traits. I would guess most would define themselves as explorers, nurturers, balanced with creativity and analytics, values relationships and socializing. Maybe I analyze things too much and am too emotional, but I cannot think or talk about food without including these components. There’s always a history and story to be told. . .

It is easy in the world to live after the world's opinion; it is easy in solitude to live after our own; but the great man is he who in the midst of the crowd keeps with perfect sweetness the independence of solitude. - Ralph Waldo Emerson

It’s the tranquility, fluidity and vastness of water that makes me feel like I can breathe in life and peacefulness. I often seek refuge by the rivers that outline the Big Apple city that can feel suffocating and so fast-paced that you don’t have time to just breathe. Connecting with nature, especially water gives me an appreciation for the greatness in life and reminds me to live in the present moment and beauty. For nearly two years, I was fortunate enough to wake up to the waves crashing, with the beach and ocean as my backyard. These times represented a special beginning to freedom, appreciation and growth. These associations are connected with memories of life on the beach near warm, blue water. The smells of fish immediately bring a reminiscent smile to my face: images of men riding their bikes by the edge of the water with the fish they just caught in the river flailing along side of them; sailing and fishing during sunset on the Pacific Ocean; summers with my family Up North in Michigan, all of us together in the woods and going out on the lake for boat rides.

All these happy moments came flooding back last week when a co-worker brought me clams he dug up over Labor Day in front of his house in East Hampton. I unzipped the bright yellow lunchbox, and my eyes lit up as the fresh, white-grayish shells were exposed sitting on an ice pack. I was excited for the challenge of preparing something I had never done before. On my way home from work, I picked up a shallot, a crusty baguette and a bottle of sauvignon blanc. The rest, I already had at home. In less than 20 minutes, I prepared a delicious meal full of warmth and longing for the beach... but also reminding me to appreciate the beauty in life and moments I’m living here and now.

Clams in a light white wine sauce

Clams
Olive Oil or Butter
Dry White Wine (sauvignon blanc)
Garlic
Shallots
Parsley
Lemon
Baguette (for dipping)


In a pot, sauté chopped garlic and shallots in olive oil or butter until fragrant, not burned. Add the white wine and bring to a simmer. Add the clams to the pot of simmering wine sauce and boil with the top on until all the clams open. (It’s fun to hear the clams open up!) Remove the top, throw in chopped parsley, give it a stir and let simmer a little longer. Spoon the clams in to a glass bowl, pour the white wine and garnish with more parsley and a lemon wedge. Serve with crusty bread to soak up the deliciousness left at the bottom of the bowl. Drink with the remaining bottle of wine.

Note: I didn’t need to add any salt, and it had the perfect amount of salty flavor. I swear, the clams had some salt water inside their shells (arguable according to another coworker).

The essence of all beautiful art, all great art, is gratitude. - Friedrich Nietzsche

A girl's night was long overdue-a night to put aside dating and boyfriends. We contemplated going out middle of the week for a nice dinner, but I suggested my roof-top to enjoy the last of the warm summer nights. It wasn't until the night before that my friends let me know that as hostess, I was responsible for choosing a theme and menu and had to delegate tasks to others. Under pressure, I went for an easy Italian tapas theme. Maybe I was inspired by Julia Roberts in Italy in Eat, Pray, Love or, I was just craving a nice, rich Chianti. Giada's recipes ran through my mind-Should I make ravioli, a summer orzo salad, eggplant parmasean? Before heading to the grocery store, I decided on a simple robust antipasto platter. It's easy, good for vegetarians and keeps with the tapas theme. BUT, I of course changed my mind as soon as I entered Trader Joes. I found polenta and from there picked up tomatoes, mozzarella, basil, eggplant, garlic, rustic bread, artichokes, roasted red peppers and olives. I was going to build a capresse & polenta napoleon with eggplant! While I usually hesitate with polenta since it's not a familiar staple for me, I am now excited by it and hope to make my own soon and try some other recipes. But, there was no time for that. The already made polenta in a log at Trader Joes works perfectly. Just slice and bake or lightly fry in a skillet with olive oil.

With my friends coming over in 30 minutes, I quickly plated some tapas for them to enjoy while I slaved over a hot stove and oven on a 97 degree day. I toasted the sliced baguette and rubbed each side with a garlic clove. A small antipasto plate of olives, marinated artichokes and roasted red pepper was set out along with a fresh capresse salad-mozzarella, basil, tomatoes, with olive oil and sprinkled with salt and pepper. I also blended a quick roasted red pepper & basil dressing for dipping or drizzling. As guests, my friends were responsible for opening and pouring wine. They contently devoured the appetizers and sipped on wine as I anxiously experimented with polenta for the first time.


It was darker than I anticipated by the time we made it to the roof, but it turned out to be a wonderful dinner and great company. It was a perfect ending with prosecco and beautiful cupcakes (for my cupcake-obsessed friend's pre-birthday celebration) from the Cupcake Cafe. . . veering off a bit from the Italian theme. . .



Capresse & polenta napoleon with eggplant:


Wash and slice eggplant about 1 inch in thickness. Season with olive oil, salt and pepper and bake for about 40 minutes .. . until they begin to soften.


In a lightly oiled baking dish, place the sliced polenta on the bottom and a slice of roma tomato on each one. Thinly slice cloves of garlic, and place a slice in each tomato. Bake in a 400 degree oven for about 15 minutes, remove and cover each polenta with a slice of fresh mozzarella and bake for another 10 minutes.


Remove the baking dish from the oven and assemble as follows: eggplant, polenta (with tomato, garlic and mozzarella), a basil leaf, eggplant, polenta (with tomatoe, garlic and mozzarella). You could maybe stick another small basil leaf on the top, but I liked the golden brown mozzarella topping. Place back in the oven for another 5 minutes.


I ended up pouring some of the roasted red pepper dressing on top. The recipe is pretty basic but delicious and looks great. Next time, I would consider roasting thick slices of red onion and maybe even a zucchini and adding that to the tower and a sprinkle of parmasean shavings.

Cin Cin!!

"Happiness rarely keeps company with an empty stomach" - Japaneese Proverb

Each day is a new beginning. .. Really, each moment is . . . but it doesn’t always feel that way. We get stuck in our routines, ruts or bad habits that seem difficult to change and sometimes as if we are no longer in control. What better way to truly feel you are starting over, recharging yourself, than a cleanse.

A co-worker and I decided to do the Blue Print Cleanse for one day at the most intense “excavation” level. It involves 3 days of prepping, phasing out meats and eating mostly only fruits and vegetables. On the day of the actual cleanse, you only drink the 6 juices that are delivered the day before:

Green Lemon-romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Green Ginger-romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon, ginger
Green apple- romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Tart and Spicy Lemonade-filtered water, lemon, agave nectar, cayenne
Green Parsley- romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon
Cashew Nut Milk with vanilla bean, cinnamon, and a touch of agave nectar

It is definitely not easy, and I will most likely never do this again, but it’s been an interesting journey (I guess). It’s a good test of will power and feeling of regaining control. My intention is not to lose weight but rather lose the unhealthy and negativity.

This cleanse is more symbolic and has caused me to reflect more upon what I want to cleanse in my life and what I want to focus on more from now on. Time to re-strategize and re-energize, to make change and create a more fulfilling and meaningful life. I want to bring back challenging myself and the excitement of exploring, learning and growing.

My cleanse ended with a lunch at Cookshop that was the perfect combination of delicious food, great company and conversation and warm, sunny summer weather. While sipping on a crisp glass of pinot grigio at 2P on the last summer Friday of the year, I enjoyed a delectable Cookshop Mezze plater. It was a beautiful rustic presentation of marinated beets on a bed of thick yogurt, farro salad with cherry tomatoes, sautéed greens and a crispy flatbread with fennel seeds and flakes of sea salt. My co-worker ordered a spicy bloody mary paired with swordfish tacos. It was a picturesque plate of three open face tacos, topped with cubed swordfish and green tomatillo sauce spilling over. For over two hours, we toasted to the end of the work week and basked in the summer warmth.

There really isn’t anything much more enjoyable than cooking for a dinner party. That evening, with the red wine flowing, my friend and I prepared dinner for what turned in to couples and one-single-lady (me!). My friend was in charge of her pasta with almond sauce and peas. I threw together a salad of arugula, artichokes, tomatoes and olives in lemon vinaigrette. During the day of cleansing, my mind was consumed of food fantasies that were satisfied by browsing food blogs and reading about what new delicious recipes I would soon try once I could eat solid foods again. I was inspired by Smitten Kitchen’s eggplant salad toasts and Tasting Table’s crispy cauliflower recipes. Everything was easy, healthy and delicious. There were no leftovers . . .just how it should be!

Crispy Cauliflower
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons extra-virgin olive oil, divided
Salt
1½ tablespoons fresh lemon juice
⅓ teaspoon red-pepper flakes
4 mint leaves, torn
1 clove garlic, pressed

Preheat the oven to 400˚. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.

In a medium skillet, heat the remaining 2 tablespoons of olive oil and garlic. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.

In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.

"Experience is the teacher of all things." - Julius Ceasar

Indian food for the fourth of July isn’t your typical All-American Independence Day way to celebrate. Barbecues are usually centered around grilling hotdogs and hamburgers with sides of coleslaw, potato salad, corn on the cob and good ‘ole fashioned cherry pie. Well, I’ve never been one to follow according to what’s “typical”. While it probably didn’t make the most sense to be over a stove when it’s almost 100 degrees outside, one must live in the moment and cease opportunities.

I love ethnic foods and learning how to prepare them alongside the masters-those that grew up cooking with their parents and grandparents. It’s those recipes that have been passed down through generations by hands-on teaching, not written down in cookbooks, which seem to be full of flavor and uniqueness. It’s most enjoyable for me to cook with someone that I can learn from that uses fresh ingredients and measures by the eye and “feeling”. During my study abroad in Costa Rica, I was able to spend time in the kitchen with mami as we cut up fresh herbs and vegetables and added spices to taste. She knew what to throw together without following a strict recipe but just mixing the freshest ingredients to taste. Cooking with the ladies at my friend’s parents’ retreat was so much fun as they always made great tasting, elaborate but yet simple dishes that were also mostly healthy . . .and the desserts and breads. . .yum.

I didn’t grow up eating Indian food and always thought it was heavy, greasy, and full of cream and curry that made my stomach hurt just thinking about it. But, I’ve learned that cooking techniques and the ingredients vary from one region to another. The Indian cuisine can be basically classified into four major regional varieties, Northern, Western, Eastern, and Southern, though wide differences exist within each region: North Indian cuisine is normally known for major usage of dairy products, apart from flat, bread-type of items prepared from wheat powder, known as roti, which are dry baked on a griddle or deep fried in oil. The main dishes of Eastern Indian region include pasty, fried, vaporized, and thin spicy preparations, generally terms as curries. South Indian food items are dominated by rice items. The food items of Western India are typically categorized as Maharashtrian, Gujarati, and Goan preparations with seafood as the main staple.

It wasn’t until about 2 years ago that I realized how good Indian food could be. As a vegetarian, I knew it provided many options, but, except for one small Indian restaurant in Ann Arbor, I never really explored it much. For my Indian friend’s birthday, we went to Tamarind in Gramercy and just kept ordering a bunch of different dishes. It was a wonderful experience. .. .everything was so good, prepared in a fancier way, but perfect to expose me to how tasty Indian food can be without giving me stomach pain after.

I’ve been lucky enough to cook with Latino and French “chefs” but it wasn’t until just recently that I had the opportunity to learn Indian cooking. No recipe involved as we prepared yellow dal and a cauliflower dish. My friend had to bring over all her spices since they’re not ones that I keep in my cupboards and a few were specialty ones only found at Indian bodegas (in the east village I think). While the food does smell up the apartment for a while, I lit candles and opened windows to try and counter balance the smells. It was well worth this sacrifice though to have a warm, delicious, fresh, meal. The ginger, jalapeños and cilantro are excellent combinations! The Indian cauliflower dish was made with basically the same ingredients as the lentil recipe below but was incorporated in to the chopped cauliflower as opposed to the lentils . . .. so addicting!

Ingredients:
yellow split peas
water
salt
fresh ginger root, grated
diced jalapeno chile pepper
diced tomatoes
lemon juice
turmeric
vegetable oil
cumin seed
garlic cloves, chopped
cilantro, chopped
garam masala

From what I can remember ;)

Rinse split peas; soak in water for about 30 minutes.
Heat split peas and water with salt until boiling.
Reduce heat to medium and cook 15 to 20 minutes until tender and thickened.
Heat oil in a small saucepan and add onions and garlic until they begin to clarify.
Add spices, ginger, tomato and other ingredients except for the cilantro.
Stir the mixture into the split peas and add cilantro. Mix well.

And don’t forget to garnish with cilantro and serve with roti or naan bread!