"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.