Ric Orlando's Holiday Cooking Class at The Regional Food Bank, Latham, NY 12.7.2011

Have fun with these!

4 Holiday Traditions

Ric Orlando
New World Bistro Bar, Albany
New World Home Cooking and
New World Catering, Saugerties
www.ricorlando.com

America the The Melting pot offers great culinary holiday traditions. Learning about our neighbor's feasting is a great way to create better understanding among ourselves. Food is a great bridge.
These 4 recipes, derived from Hanukkah, Kwanzaa, Catholic Christmas Eve and Traditional English Christmas are all delish. Almost makes me reconsider...


Hanukkah Latkes

In this recipe we will learn a classical French cooking technique that will keep your latkes light and crisp. Yes, I have been honored in the past to be the the Woodstock Jewish Congregation’s official Latke Maker for Hanukkah, and they are a discerning group to say the least! Remember, to keep them from being greasy, shred the potatoes two ways and go easy on the squishing.

Makes about 10
2 large Yukon Gold or Russet Potatoes, peeled
1 small onion
1 tbs horseradish
potato starch, flour or corn starch as needed, about 1/4 cup
2 free range eggs
salt and pepper to taste
2 cup duck fat, schmaltz or neutral flavored vegetable oil

To prepare the potatoes and onion.
Use mandoline and julienne the potatoes about half way down and then finish the potatoes on the large side of box grater. This will give you two textures. the grated with get creamy while the julienne will give you your crisp.
Put in a mixing bowl. Now peel and grate the carrot on the box grater, or grind until smooth in a food processor.
Now season a bit. Sprinkle with salt. Toss, Sprinkle a little more. Taste. Salty enough?
Don’t add too much. Well season again later. This step helps to bring the water out of the potatoes, but contrary to many Jewish home recipes, we WANT the water. You will see why next step.

Now add the horseradish. Scramble the eggs and pour over the potatoes. Hit it with a few generous grinds of the pepper mill. as you like it.
Mix it all together very well.
Now we are going to add the starch. Sprinkle a about 1/4 cup on the mix and toss it together. The accumulated water will begin to get white. You goal is to get the water to look and feel like heavy cream.
Depending upon the potatoes you use, there will be more of less water. If you need to add a little more starch, do it.
So now you ave a bowl of shredded potato mix sitting in a pool of creamy, starchy slurry. Very good!
Heat a heavy pan with 1/4 deep of fat or oil. Now we will make a taster. Pick up a golfball size handful of the mix and don’t squeeze it dry. Carefully drop. it in the hot oil and allow to cook on one side, looking like a little haystack until you notice that the edges are getting a bit brown. When this happens, gently turn it over. Press gently, making it about 1/3 inch thick. When it is sufficiently brown remove it and taste it. If necessary, you may adjust the salt.
Cook the remaining latkes off in batches making sure you don’t crown the Pan and keeping the oil temperature steady and hot enough. You can put the cooked latkes on a cookie sheet and reheat to order.

Homemade Applesauce
This is soo easy--all you need are apples, a pot and a food mill.
8 nice apples
water

Wash the apples and remove the stems. Leave whole.
Put in a pot and cover with water. Boil until the apple collapse, around 1 hour. adding more water if necessary. Use a slotted spoon and run through food mill.
Use some of the cooking water to achieve a soft applesauce consistency.
If you like to add sweetener or spices, and then AFTER you have pureed the sauce.


Kwanzaa Peanut Soup
Peanuts are a New world food. they were brought to Africa in the Slave ships in the 1600s and have become a staple food there ever since. This recipe is derived from a dish from Ghana, called Ground Nut soup. It is also used as a sauce for chicken.

makes 1 gallon
1/2 cup chopped celery, reserve leaves
2 cup diced onion
2 smashed cloves garlic
1 cup sweet potato, peeled and diced
vegetable oil
1 tsp cayenne plus a tiny bit for garnish
1 tbls coriander ground
1 tsp cardamom ground
1 tsp fennel ground
2 cups canned tomatoes
1 small bunch of parsley, chopped
3 qts vegetable or chicken stock
2 cups natural peanut butter or lightly salted peanuts, ground in a food processor

In a heavy pot, saute the vegetables in oil until softened. Add the spices. Cook for a few minutes to release the aromas. Add the tomatoes, parsley and stock. Simmer for 30 minutes to amalgamate. Puree untl smooth in a blander. Whisk in he peanut butter to thicken. Garnish with a sprinkle of cayenne and celery leaves.

Zuppa di Pesce
This is the feast of the 7 fishes, representing the 7 sacraments of the Catholic religion. It is based upon not eating meat in honor of the sacrifices and hardship of Mary and Joseph, birthing in a barn, riding mule with no air conditioning, using a star instead of On-Star...etc. If you have only 5 or 6 fish variations, don’t fret. unless you are exceedingly pious.
This is a relatively simple dish with loads of regional and family variations. Most important--keep it simple, make the sauce and then add the fish in the order in which they take to cook,--- and don’t overcook the fish.

makes 4 portions
1 medium onion, diced
2 tbls minced garlic
1 tsp crushed pepper
olive oil
1 cup fennel, sliced
1 cup or more white wine
32 oz clam juice
2 cups water
1 small can tomato paste
1 can plum tomatoes, squished through your fingers.
parsley, basil, oregano, bay leaf
1 lb spaghetti, cooked al dente
4 shrimp, peeled and deveined (save peels)
4 scallops
8 clams, scrubbed
16 mussels, scrubbed, debearded
2 hard crabs
4 oz crabmeat
4 oz calamari, cut into medium rings, tentacles intact
8 oz mild white fish- bass, cod, pollack, hake, cut into 4 pieces.
salt to taste.

Fist we will make the stock and sauce.
In a heavy pot saute the shrimp shell peelings and the two live crabs in a little olive oil.
When the crabs and shells turn pink. Add about half of the onions, half of the fennel and half of the garlic and saute until golden around the edges. Add the tomato paste and saute some more, cooking it into the veggies. Add a bay leaf, a small hand full of parsley and the wine and cook vigorously for about 5 minutes. Add the clam broth and the water and cook at a medium simmer for 30-40 minutes. Strain and reserve the broth.
Meanwhile you can build the base sauce.
In a another pot, saute the remaining onions, crushed red, fennel and garlic and saute until golden. Add the tomatoes and rinse the can with water and add a half can of water and allow to come to a boil. Reduce to simmer gently while the stock cooks.
When the stock is done, strain it and add it to the tomato sauce.
Now we will choreograph he finish! You will need a pot for pasta and a pot with a tight fitting lid for the seafood.

Put on your pasta water, nice and salty. When it boils add the pasta and stir.
At the same time put on the sauce. As soon it it reached a boil add the baby octopus, fish filet pieces and the clams and cover tightly. After about 5 minutes,,,the clams will begin to open a bit (anticipate this). This is when you add the shrimp and scallops, When the shrimp are pink, add the calamari, crab and mussels. As soon as the mussels start to open turn off the heat, fold in plenty of parsley and basil and cover again. It can stay off he heat, uncovered for 15-20 minutes without overcooking the fish. As long as it is not boiling, the fish will be fine.!

Strain pasta, put into bowls and ladle on the seafood!


We Want Some Figgy Pudding
I tested a few recipes and like this one best-- It is from www.food.com.
This is very Dickens!

• 1/2 cup butter
• 2 eggs
• 1 cup molasses
• 2 cups mission figs (buy 1 lb. chop yourself)
• 1/2 teaspoon grated fresh lemon rind
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups brandy
• cheesecloth
Directions:
1. 1
Preheat oven to 325 degrees.
2. 2
Grease a 9-inch tube pan.
3. 3
Beat butter until soft.
4. 4
Add eggs and molasses and beat till fluffy.
5. 5
Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
6. 6
In another bowl combine all the rest of the ingredients (all dry ingredients).
7. 7
Pour dry ingredients into fig mixture and stir well.
8. 8
Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
9. 9
After about 15 minutes, try to dislodge cake and put out onto a baking rack.
10. 10
Soak enough cheese cloth to go around the cake a couple times in brandy.
11. 11
When cake is cool, wrap it up well and soak for 24 hours.
12
Serve with brandy caramel
-
1 cup sugar
1/2 cup melted butter
1/4 cup cream
1/4 cup brandy
Melt the sugar until amber colored Add butter and whisk. Remove from heat and add the cream and brandy and wisk togther!.

Read more: http://www.food.com/recipe/we-want-some-figgy-pudding-124650#ixzz1fsN4DyWn

New World Home Cooking New Years Eve Menu

The menu has many international good luck foods!  Best to you in 2012!

Soups  7/4
Deep Forest Mushroom, cashew crema, pickled Hon Shimenjis  gf/vv
She Crab Bisque, cauliflower espuma, tarragon

Chilled, Raw, Sushi
Hog Island Oysters, golden trout caviar, lime creme fraiche   1/2 dozen  15  gf
Ice Cold American Shrimp with caper-cilantro cocktail 12  gf
 Snapper Cruda, crunchy “three seed” dusting, Greek olive oil, honey, Meyer lemon  10  gf
Escolar Tartare  lemon-lime-chili aioli, kombu jello, spicy banana chips and upland cress 12 gf
Surf and Turf in the Raw  short rib carpaccio in shiso leaves topped with sea urchin roe, sweet ginger-chili dressing and long pepper dust  12 gf
S.O.B. Roll  brown rice, avocado, charred poblano, pumpkin, mango, Habbie “mayo”  9   gf/vv

Good Luck New Years Snacks
Hoppin John Fritters - fried black eyed pea and rice with horseradish dip and celery salad 9
Short Rib and Leek Stuffed Cabbage Rolls with root beer sweet and sour  10 gf
New Year’s 3 Cheese Tamale with arugula and smoked tomato salsa 9 v
Lucky 12 Grape Risotto with rosemary, pecans and house made mascarpone 12 v

Vegetables and Cheeses
Burrata Cheese, melted rabes, pistachio oil, crispy fried dried chile, grilled focaccia 10 v
Veggie Pikilia   pepperoncini-feta Tzatziki, beet-walnut hummus, melitzanosalata,
grilled flatbread and olives 12  v
Nettle Meadows “Kunik”, Lenny B’s Bearsville Honey Comb, Black Truffle Carpaccio  14   gf
New World Pan Blackened String beans with Creole Remoulade 6 /9  vv
Baby Vegetable Fritto Misto, Tuscan green salsa, fried lemon 10  vv

Salads
“Babbit” Salad   house cured rabbit bacon, bibb lettuce, dried tomato confit, gorgonzola ranch dressing, cornbread croutons  10  / 6  gf
Triple Endive, Nettle Meadows Chevre, raspberries, French raspberry-walnut vinaigrette 10  / 6 gf
Simple Salad of Baby Lettuces and Red Wine Vinaigrette 7  vv/gf

Entrees

Butter Basted Wagyu Filet Mignon 39  
  Blue Ribbon oxtail marmalade,  celeriac mashers, parsley salad  gf

N.Y.E.  Surf and Turf 34
Pork Belly & Rhode Island Diver Scallop, black garlic caramel, winter squash whip, mustard green salad *2   gf

Ric’s Signature Double Duck 29
medium-rare breast, confit leg, pomegranate essence, beet-almond quinoa, mustard oil, baby beet greens  gf

Winter Vegetable and Fava Bean “Meatball” Tagine  24
dried fruit, perfumed spices, cous cous, harissa *5 vv

Crispy Red Snapper  29
sticky tamarind glaze, sticky rice bundle, green papaya salad *5

Red and White Tuna Duo  32
guava coulis, blue potato latke, truffle scented enoki-chive salad   

 Fideo de Mariscos  36
 shrimp, scallops, mussels, manila clams, squid and optional chorizo in a tomato-saffron broth with queen olives and toasted thin noodles

Seitan, Maittakes and Roasted Ginger in a Kombocha Squash 25
bok choy tips, black seaweed, green tea sobas vv

Gluten Free 3 Cheese Agnolotti 24
tomato-savory Sunday Sauce, shaved porcini, arugula, Piave  gf/v

dining here includes free admission to dance party>

Desserts TBA!

12.16 15th Annaul Champagne Dinner Menu

New World
Bubbles Dinner 2011
Friday, December 16th   Arrive at 6:30
It is that time of year again.
The New World  “Champagne” dinner is a 15 year tradition that truly Launches the holiday season!
I am pulling out all the stops, creating a tasting  menu that rocks the wine!
My good friend and Professor Of Wines, Michael Weiss is our guest speaker for the evening!

1st course
Spain
Tapas and Cava 
Neo-Classic Andaluz Tapas - charcuterie, offal, seafood, vegetables
Pares Balta Cava, Spain

2nd course
New York
Montauk Monkfish Ossobuco with vindaloo potatoes, curry leaves, apple chutney
Chateau Frank Celebre Sparkling Riesling, Finger Lakes

3rd Course 
France
Endive and Raspberry Salad,  liver mousse toast, crispy duck skin
Pierre Sparr Cremant d’Alsace

4th Course
California
Wild Boar Confit, Kombocha SquashTamale, roasted tomato-maple salsa,
preserved beech mushrooms
Iron Horse Wedding Cuvee Blanc de Noir, Sonoma Coast

5th Course
Australia
Parfait of Venison Shank, parsnip mash, maiitake mushrooms,
tempura leeks
Shingleback Black Bubbles, Sparkling Shiraz (Australia)

Dessert
Italy
Chocolate Bavarian, candied fennel, maraschino cherry sauce
Banfi Rosa Regale, Brachetto di Acqui, Italy



$65 per person ++
Stay after Dinner to dance !

reserve by phone 845 246 0900

Bubbles Dinner 2011! Shut Up and Celebrate!

December 2011.
It is that the time of year again, time to celebrate our good fortune and bounty with friends and family.
It is time for our 2011 Champagne Dinner!
I know, I know. not NOW, we are very busy commiserating with our comrades about the end of the world as we know it.
But you must listen, you must, you must!....
The holiday season is actually a great time for very real therapy.  Celebrating together, giving, hugging, splurging, eating and drinking a lil to much all make us whole and real human beings. If there is one thing to be learned from History, it is that we need to fight the good fight AND we need to live for the satisfied belly simultaneously.  What do you think makes It's a Wonderful Life and A Christmas Carol continue to breathe on year after year.
Ok, I'll admit, this December things seem very weird in America and indeed the world round us too.  But taken in context, weirder than what? Today's gloomy news is dispersed with spots promoting village holiday celebrations, a multitude of takes on the Nutcracker, and small businesses promoting their inventories of trees, gift ideas and decorating goods all paid for by small business people who believe that we need to celebrate. The Human spirit is fantastic!
Sharing and celebrating is the key, the out, the good pill.
We can all work for a better future, but without some celebration, there is no reason to do so.  Gathering with others and enjoying the hour is healthier than 100 vitamin supplements or a year of exercise. Our soul drives our body.  Feed you soul with music, art, revelry and yes, a great fun meal!
See ya soon!

Ric Orlando's Brined turkey 101

Here is my Turkey 101 Recipe.
http://ricorlando.com/turkey101.html

A set of Recipes for the Holidays






WE WANT CLEAN FOOD!!!!: Have a date with me

WE WANT CLEAN FOOD!!!!: Have a date with me: Have a Date ( or two) with Ric Orlando Winter is Date season and it is on the way. The chill in the air kinds sucks for some thing...

Have a date with me


Have a Date ( or two) with Ric Orlando
 Winter is Date season and it is on the way. The chill in the air kinds sucks for some things, but for winter fruit it rocks!
When I consulted for HITS in the California dessert, the date palms were everywhere, dropping dates like turds from a trotting pony. Once I realized what they were, I began gathering, washing and consuming them with abandon. If you haven't experienced date lust, you should. They are richly textured with a sweet, meaty fruit. Along with figs and apricots, they are the offal of fruit. Deeper flavored, more exotically textured and more mysterious than any plain old winter fruit.
 Dates lend themselves to savory applications well because of their inherent meatiness.
Cook some dates for  the holidays!


Devils on Horseback, my way

Serves 4 as an appetizer

16 large pitted dates
¼ cup soft goat cheese
8 strips smokey bacon, cut in half legnthwise
1tsp ground coriander
4 tbls honey
4 tbsl Dijon mustard
salt and pepper to taste
12 toothpicks or stiff rosemary sprigs, soaked in water to prevent burning

Whisk the cheese until soft, seasoning with salt and pepper.
Put in pastry bag with small tip
Carefully pipe the goat cheese into each date from the end to fill, but not overfill.
Wrap bacon around each date twice and secure with a toothpick or spring.
Cook under broiler or on griddle pan slowly on both sides until bacon is caramelized and crisp.
Whisk together any accumulated bacon drippings, the coriander, honey and mustard. Serve on the side as a dip.

Marinated Dates Tapas
Serves 4 as an appetizer
16 large dates, pitted or not, your choice
1/2 cup fruity extra virgin olive oil
2 tsp minced fresh rosemary
1 tsp crushed red pepper or to taste
juice of ½ lemon
Put dates in a jar.
Add lemon, herbs and spices.
Cover with oil. Shake well and let stand at room temperature at least one hour before serving. Serve with grilled toast.

Andaluz Date and Garlic “Butter”
Makes 2 cups.
Great smeared on English muffins, as a side to grilled pork or as a spread with salty cold cuts like prosciutto or westphalian ham
2 cups packed pitted dates,
2 cup amontillado sherry
1/2 cup water
¼ cup sherry vinegar
4 cloves garlic, smashed
pinch salt

In a non reactive pot, simmer everything together for 45 minutes to one hour until it is all very soft and most of the liquid has evaporated.
Puree in a food processor until smooth.  Store refrigerated or can in sterilized jars according to manufacturer’s instructions






Cold Weather is here...

Neapolitan Style Meatballs



(good story about my Grandmother Millie and my Mother Ro will follow soon)



I am giving the ingredients and ratios here, but the seasoning should be to your personal taste.

(Make it, taste it and add what you want.)

It is the bread soaking technique which makes these soft and fluffy!

NOTE: You are going to be mixing raw meat with your hands here.

If you are squeamish, use rubber gloves or someone else’s hands.

I do recommend having a dish towel and a bowl of warm water at the ready for dipping

and wiping your hands. I also suggest, er, insist that you mix your meat with one hand.

That way, if you nose itches, or the phone rings, or a $100 bill blows by, you will always

have a clean hand at the ready.

Makes 16 -20 golf ball sized balls.

2 lbs ground meat mix ( Just ask at the meat counter--I like a mix of 50 % beef chuck, 25% pork and 25% veal)

about a cup of old-ish Italian or French bread, having a little crust is ok but your

balls will be silkier without it.

milk or red wine

(Milk will give you a softer flavor, wine will give your balls a little tang.)



¼ cup Romano cheese

3 eggs



Seasoning

¼ cup chopped parsley

1 tsp dry oregano

1 tsp crushed pepper or to taste

1 tablespoon salt or to taste

1 tablespoon finely minced garlic or to taste



Put the meat in a work bowl with plenty of room to mix.

Add the seasoning. Mix well.



Put the bread in another bowl and pour milk or red wine over it to cover it completely.

Let it soak until it s is fully spongy and the liquid soaked up. Add more milk if it is totally not saturated.



Once the bread is soaked through, squeeze it out with your hands, tear and mush it up and add it to the meat. Mix it in well. You will see little white streaks from the bread. That is cool.

Whisk the Romano cheese with the eggs well.

Add that to the meat and mix well.



Make a little slider sized patty and brown it in some hot oil to taste for seasoning.

How do you like it? Need more salt or crushed pepper? How about garlic?

Remember, if you cook them in sauce, the seasoning will mellow, so they should be assertive.

When you are satisfied with the seasoning, roll your balls. I like them a little bigger than a golf ball, but we all have our family traditions. Roll them well, making then smooth and round.



In a heavy skillet in vegetable oil, brown the balls on all sides.



You can now either dump them into your sauce or bake the in the oven and eat them brown., sliced on salad or foccacia.


















Mid Week Market Specials at NWHC

Daily Specials Menu Tuesday 10/25/11

OctoberFest Drink Specials
Riesling Kabinett ‘06 , Piesporter Goldtropfchen, Haart 7/26
dry with notes of mineral, petrol, honey and subtle citrus.
Spaten Oktoberfest 4.50
Paulaner Oktoberfest 6

Appetizers, Salads, Small Plates
Charred Tomato and Fennel Soup
Local Pear and Apple Leek Soup
Steamed RI Littlenecks with Guajillo butter, garlic, white wine, parsley 10
Wild Alaskan Spot Shrimp with Expensive Salt -Sea2Table Sustainable
with shallots, lemon, thyme, red sea salt… simple 9
“Red” Salad – local radicchio, red Russian kale, and beets with pomegranate, gorgonzola… 10
Hudson Valley Pumpkin Fritters served with a fra diavolo sauce and Pecorino Romano 9
Jamaican Jerk Beef Patties served with coconut orange dipping sauce. 8

Tuesday Night Entrees
Blackened Mississippi Catfish Wild hive Corn pudding, braised locval greens and Creole sauce 20
Texarkana Grilled Big Ol’ Pork Chop with corn pudding, braised kale and a Guajillo Chile and Surry-ano ham “ranchero” sauce *4 21
Alaskan Spot Shrimp and Fennel Risotto with lemon and Pecorino Romano 23/17
Imported Penne with Kale, portabella mushrooms, Crimini Mushrooms, Zucchini, Yellow Squash, Broccoli, and Cauliflower Tossed with Imported Olive Oil with garlic and Fresh Rosemary. 19/13
Polenta Crusted Eggplant with Four Cheeses with filet of tomato and braised local greens 18

The perfect egg, Ungeeked, Sort of...

The perfect egg is the perfect food.
Now you all know what I have known all along. After all, they are rich in beta carotene, amino acids, protein, leutin, b Vitamins...
They are cheap---even the priciest free running, super pristine,mega-organic eggs are never more than .40 each. Yes, $4.80 a dozen is a VERY high end egg, and yet for .80, you can have a magnif lil meal.
Yes, the humble egg is making a big comeback in America.
Since the early 1980's, Eggs have been maligned in our media through no fault of their own. Eggs were just victims of two simple factors. First was the Baby boomer generation's fear of death. Starting the 1980's, cholesterol, fat and eggs were all linked with possible early death. Recent research is proving that to be a phallacy, thankfully. Then there was influence of well heeled lobbying of the soybean congloms. Soy, developed, manipulated, owned and processed by big, corrupt and diabolical companies like Monsanto/Cargill/Dupont/ADM etc. has been linked with "goodness and Wellness". This was amplified to all corners of the country during baby boomer's peak burst in buying power. There was no way Yuppies were going to eat what their fathers, grandfathers and 20 generations of forefathers ate healthfully on a daily basis. Now we know better (or are learning) that the "soy phenom" is just a cynical take over of our food world. 30 years of the Soy-Good/Egg-Bad culture in America and where are we? Our joints are disintegrating, our libidos are crushed and our brains are drying out. This is all good for for the drug and "wellness" business, but bad for we lowly humans who believed we are doing it right.
Get it straight, folks. We are designed to eat eggs. We hunt, gather, find eggs, eat them, prosper, propagate, find more eggs, our brain develops more, we find more,there are more of us eating eggs, we rule the world!

So, thanks to the mass-communication miracle of the internet, the egg is not only back in good standing in America, it is now trendy in the professional kitchen, too.
In my world of culinary upstarts, intellectuchefs and foodieblogsters, the idea of adding a poached or soft cooked egg to just about any dish as an enhancement is in full tilt acceptance. In many cases, a simple poached egg is the new Buerre Blanc or Hollandaisse. Eggs are now a very common topping on burgers, salads, steaks and soups. I don't necessarily agree with it all, but it certainly doesn't suck, either. Though topping a dish with a poached or sous vide egg adds texture and fat, it seems to be more about "look what I can do" as opposed to "taste how good" this dish can be. Aside from topping a salad, the classic frisse and lardon comes to mind, it is always tastes better, in my opinion, when you use a classic egg sauce or a variation on one instead of just egg yolk.
A couple of hundred years of R&D, experimentation and development that turned the simple egg into a many magnificent sauces is what make the culinary arts an art. The original formula sauce, Mayonnaisse and all of it's aioli like variations is genius, and what about hollandaise, choron, Bearnaise, gribiche...this list is long and all are sublime, all better than just adding egg yolk to a dish in my book.
Egg on a burger-good, Bearnaise on a burger Awesome! Get it?
If you are a food blog junkie, a Changster or a wannabe kitchen geek, you will find a dizzying array of published thoughts on the perfect egg. Try it. Go ahead and google "cook perfect egg". Page after page of entries will roll out. Everyone from Martha herself to The National Egg board has a "perfect" egg recipe. Sous Vide, Immersion cooked, steamed, rotated, roasted, solar cooked,
So why me? Why should I even bother.
Why..because I love food and cooking and my work can simplify your life. That's why.

For breakfast at least 5 days week, Liz and I have perfect soft boiled eggs. 5 minute and 40 second eggs to be exact.
Okay, it is supposed to be a six minute egg, but removing the eggs from the boiling water 20 seconds early is PERFECT! The white is set, the yolk is creamy soft but not liquid, so it can be spooned up and enjoyed. It maximizes the health value of eggs, cooking both the white and yolk to the ultimate texture and temperature for nutrient absorption.(http://www.doctormercola.com/food-health/cracking-the-unhealthy-egg-myth/)

You can have toast on the side, or noodles, or rice, or you can perch the egg in an egg cup (available in any brick-a-brack shop for $1 or at a fine kitchen supply store for $20), remove the "cap" , add a little dab of soft butter and drop or two of Melinda's or tabasco and scoop the egg right out of the shell, into your waiting mouth with a teaspoon.
A 5-6 minute egg can also be delicately peeled and put into chicken, miso, veg or beef broth with a few rice noodles for an amazing lunch.
They can also be refrigerated and eating cold later, much sweeter that hard boiling.
Enjoy!

5 Garlic Recipe for Fall

With the Hudson Valley GArlic fest in Saugerties only 2 weeks away, I thought I'd give you a few recipes here that exploit the different aspects of this magic allium.

In these recipes we are going to explore the use of garlic 5 ways;
raw, roasted, braised, pickled, and for dessert, we will try black garlic with ice cream!

RAW=SHARP
Neo-Greek Garlic-Walnut dip
This is a variation of the classic Skordalia, or garlic-potato dip.
Is is rich and creamy, sharp with leon and garic and SUPEr healthy-combining whole wheat crumbs, walnuts, olive oil, garlic and lemon juice. POW!
Serve with crudites, pita or ry chilled shrimp!

Ingredients
3 slices hearty toast
, white, whole wheat or oatmeal.
1/4 cup walnuts

5 cloves garlic, chopped

1 tablespoons fresh lemon juice

1 tablespoon white wine viegar, or more to taste
1 tablespoon extra-virgin olive oil

3/4 cup water

2 tablespoons chopped parsley
salt and pepper to taste
 Instructions
Place the toast in a food processor and process into fine crumbs.

With the motor running, add the walnuts and garlic and process until they are ground fine. 
Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick. 
Scrape the mixture into a bowl, and season to taste with salt and pepper.








ROASTED=SWEET AND CREAMY
Roasted Garlic Bread Pudding
Created by Ric Orlando, New World Home Cooking
Published in:"Recipes from America's Small Farms"
by Joanne Lamb Hayes and Lori Stein
Copyright 2003 Used by permission from Villard Books

This recipe uses a lot of mellow, roasted garlic, is easy and affordable to make and is a great alternative to potatoes, rice or pasta. Serve it as a side dish to hearty meat, game or poultry dishes.
Ingredients
24 large garlic cloves, unpeeled, about 4 heads

Olive oil

Salt and freshly milled black pepper

8 cups 1-inch cubes fresh Italian or French bread

5 large eggs

2 cups milk

2 cups heavy cream
1/2 cup grated Romano cheese

2 tablespoons bourbon or brandy (optional)

1 teaspoon chopped fresh thyme, or a slightly rounded 1/4 teaspoon dried

1 teaspoon chopped fresh rosemary, or a slightly rounded 1/4 teaspoon dried

Instructions
Preheat the oven to 375°F. Snip off and discard the tip from each garlic clove; toss the cloves with 1 tablespoon olive oil, and salt and pepper to taste. Spread out on a rimmed baking sheet and bake for 20 to 30 minutes, until softened. Let cool to the touch and gently peel.
Meanwhile, generously grease a 13- by 9-inch baking pan or dish with olive oil. Arrange the bread evenly in the pan.
Mash the garlic cloves with a fork in a large bowl. Add the eggs and beat until slightly fluffy. Beat in the milk, cream, cheese, bourbon, if using, thyme, rosemary, salt, and pepper to taste. Pour the mixture evenly over the bread.
Bake for 40 to 50 minutes, or until the top is golden brown, and the middle is set but still soft. Best served hot or warm, but it can be reheated in the microwave or for a few minutes in the oven.





BRAISED=SOFT AND MELLOW
Sopa de Ajo (Garlic Soup)
There are some good Garlic soup recipes out there but this one is my favorite.. Garnishing with plenty of chopped parsley, which has chlorophyll, with help to control that sweet garlic breath some of us fear.

6+ servings
Ingredients
4 cups blanched, sliced almonds
16 peeled cloves of garlic, sliced into thin chips like the almonds
1 1/2 cups medium dry sherry (Amontillado is best here)
8 cups chicken or veggie stock (you may sub canned broth, cut salt in half)
4 tbls extra virgin olive oil
2 tbls fresh thyme leaves or 1 tbls dry
11/2 tablespoons kosher salt or to taste
Generous grinding of black pepper
1 cup heavy cream at room temperature
3 cups stale peasant bread (not whole grain or sourdough) torn in small pieces
1 cup green grapes, sliced in half

Instructions
Use a heavy bottomed pot. Put the garlic, olive oil and almonds into the pot, turn the heat to medium and cook the until the garlic and almonds are golden and smell real good.
Sprinkle the in salt, pepper and thyme leaves and stir well to coat everything.
Add sherry and turn up the heat all the way. Bring to a boil and let the wine reduce by half.
Add the stock and bring it all to a boil. Reduce the heat just a bit and let the soup boil moderately for 10-15 minutes.
Reduce the hat a bit more and let the soup come down to a upbeat simmer.
Add the bread and stir well. Break up the bread using the back of a wooden spoon against the side of the pot. Add the heavy cream in a slow steam, stirring all the while. Reduce the heat to a gentle simmer until ready to serve.Garnish with chopped parsley white grapes cut in half.











PICKLED=TANGY

Spicy Pickled Garlic
When you get your annual garlic at the garlic fest, try pickling a jar or two for winter treats. You also stuff them into large queen olive and drop a few in a martini, just sayin’.

Ingredients
1 1/2 lbs garlic, peeled,large cloves cut in half, about 2 cups
5 fresh hot peppers
4 cups white vinegar
1 sprig of dill or 1/2 tsp dry
1 1/3 cups granulated sugar
4 tbls salt
1 sweet red pepper, cut in strips (Optional)
Instructions:
Combine vinegar, salt & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes
Add Garlic and hot peppers, also add sweet red pepper if using.
Bring to a boil and boil 5 minutes.
Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
Release air bubbles, ensure the rim is clean and seal the jars.
Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
























BLACK GARLIC=CARAMELIZED AND SWEET
Developed in Korea, Black garlic is regular garlic that has been aged and fermented in warm moist heat for up to one month. Black Garlic is loaded with nearly twice as many disease-fighting antioxidants as raw garlic and also claim it has twice the health benefits too. Black-Garlic was found to have more potent antibacterial properties as well as natural compounds (S-Allycysteine) which have been proven to be a factor in cancer prevention. Buy black garlic at www.earthy.com

Black Garlic Caramel Sauce
Ingredients
1 cup of sugar
20 black galric cloves
6 Tbsp butter
1 cup heavy whipping cream
Instructions
First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first the caramelized sugar will be at twice as hot as boiling water.
In a small pot, add the garlic and cream. Bring to a boil. Reduce to a simmer and reduce the cream by half volume. Strain and reserve both the cream and the garic cloves.
Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. 
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then fold in the garlic. Pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.
Uh, it's ppretty good over ice cream!

The survival of Friday Night Music at New World

Everyone needs to know NWHC is doing a thorough analysis of our Friday Night Music program.
It is currently a loss leader, and has been for the last 3 years with rare exceptions.
We hear your support verbally, see the crowds every Friday-- but the revenue is not supporting the bands.
There is not enough drinking, and we charge no cover.
Also, Bands are asking $75-$100 per player--which is very reasonable considering what the provide.
So, Do you want it ?
Since we understand the issues with DWI and don't expect everyone to drink more than a drink or maybe two anymore would a straight cover or minimum work for you?
Get us your feed back. We are booked through the end of the summer. Before we go into fall, I would like to know if we can continue our program.

Will you pay a $8 cover or a $15 minimum?
That is what it takes. We expect about 30-50 will pay each Friday. Do the math.
Is it worth it to you to have NW to provide a place to dance for you?
Now is the time--fill our inbox.

butter poached radishes recipe


Everybody who's anybody in food knows about Gabrielle Hamilton's sexy little dish, radishes with sea salt and soft butter. At Prune (1st and 1st, NYC) It is one of the simple menu items that has helped to create the legend of Gabrielle. Her "I (long "I") like it, so I'm gonna serve it to my guests" attitude is what makes her place among the best in NYC.
It is what makes her a genius.
Note this guys:
Being a chef is about your cooking, (as well as a million administrative tasks)
Being a decent chef is about cooking very good things.
Being a good chef is having the understanding to cook within your personalty and style, to make your menu reflect your own vision of what is good to you, and to share it with ease. That is hard. It takes confidence and humility.
Backstory:
When I was beginning my first life as a musician, I didn't know that lesson. I tried to learn other people's songs that were very complicated for me, a novice. I studied songs with elaborate riffs and solos by Queen, Zepplin, Rick Derringer, Yes. I worked hard to learn the exact riffs that these highly trained and meticulous guitarists had laid to vinyl. I sounded ok, but I never quite got it right. It wasn't me. I was always struggling too hard to learn RIFFS and PARTS, not great songs. That I began to understand that was one of the great blessings of my artistic life.
All the Young Dudes, Sweet Jane, Sexy Sadie, It's Only Rock and Roll. There are easy to play Riffs but are great songs. It takes an ear and a sense of cool to lay back, write the song, leave the riffs alone and not over embellish and distract from the beauty of the hook. When I stopped trying to learn other riffs and began to write my own songs, I was myself.
Lesson:
It is not HOW GOOD you play, it is WHAT YOU CHOOSE to play.
Which brings us back to the radishes.
This is inspired by the radishes at Prune, but with my own sense of cool.
Cooked radishes, warm, soft, subtle and buttery.
Great.
RECIPE:

Butter Poached Radishes
serves 2
10-12 red radishes, trimmed of stem and greens
water
2 sticks butter, melted, about one cup.
salt as needed (if you have salted butter, you'll need less, obviously)
radish sprouts

In a heavy skillet, arrange the radishes in a single layer, not on top of each other.
Add water to come up about 1/2 inch around the radishes.
Add the melted butter and sprinkle lightly with salt. The combined liquid should cone at least halfway up the radishes, maybe even a little more.
If not, add a little more water.
Bring heat under pan to medium and bring to a gentle simmer.
Control water butter mix heat as to not let the stuff boil very hard. Just a little simmer.
Taste the liquid. It there enough salt? It should taste slightly briny.
After a few minutes, turn a radish. If it is beginning to turn pinkish and it is starting to lose it bright red color, turn them all over.
Do the same once they are flipped.
Cook gently until the radishes are tender but not to soft.
Cut one in half. The center should be slightly translucent and just tender.
They are done. Serve the radishes AND he cooking liquid. It will be a great combo of salty pink water and bright yellow butter when it cools.
Arrange radishes on a plate and sprinkle with salt.
Drizzle with the butter-water mix. Top with a few radish sprouts if you have them.

If you find any other uses for the radish poaching butter-water, email me
chefric@mac.com

crazy and sad kids

Will he become the Norma Desmond of the NBA...?

When James was asked what it will take to win a championship, he used the word "I" eight times in his response.

In the condensed version, James said: "I got close. Won two more games than I did in '07. And hopefully next time I get here, I'll win two more games than I did in '11."

Read more: http://www.nypost.com/p/sports/more_sports/it_mav_mav_mav_mav_world_ctxF4yPgtOUyjB6Kq8gA8O#ixzz1PFZmFT43

Baseball's real attraction

Someone should tell ESPN, who whines about baseball's TV ratings being so low, that baseball is not about highlights and homers, but about quirky equations, probability and statistics. I for one, always look at the box score before the highlights. Chef's are all numbers geeks, and that is why so many chefs love baseball.
It is also why baseball fans are generally the smartest of all sports fans. You need to be smart enough to understand what an "equation" is, and be be aroused by the nuances of things like OPS, ERA etc...

http://en.wikipedia.org/wiki/Slugging_percentage

Rah Rah NY Wine

We drank a Bottle of Louis Jadot Gevry Chambertain '08 last night--and then we followed up by two bottles of Finger Lakes Lamoreaux Landing Pinot (yes, yes we were with friends). Nice surprise--the Finger Lakes wine was delicious and though not exactly a GC, it didn't really lose a step to the Burgundy in terms of moving on from one bottle to the next without disappointment. We were all happily drinking and nodding and enjoying. The Lamoreaux has it;s own profile. It strikes the perfect balance between a Burgundian Pinot's soft yet inviting perfumed fruit and a Willamette's bright and cheery cherry bomb--and though it has a bright edge, it is not nearly as acidic the overly acidic Sonoma Pinots I have tasted recently. It tastes right. I tastes comfortable with itself. It tastes like NY.
Go Finger Lakes!
Finally--
The serious wineries are getting it right! It's it time to appreciate the wineries that are not trying to be something they are not. There are many Finger lakes and Hudson Valley wines that are FINALLY understanding that you can be a perfect reflection of the region's terroir and make delicious wine.
Fading away are the days of blending and concocting hybrids to release a "merlot that tastes like a California merlot".
NY Wines have a style all their own, and like a commune in France or a DOC in Italy we should promote our differences from the rest of the wine world.
It will take wineries that are proud of the flavors we can achieve here and that accentuate them, to get wine drinkers worldwide to consider us a viable option to the other styles available.
We are about 4 grapes really. They work. There are other tasty options but stick to the 4.
Pinot Noir, Cabernet Franc, Riesling and Chardonnay.
Yes, there are some wineries doing "neat stuff" with other grapes, such as Millbrook's successful plantings of Tocai Friulano, Dr. Franks Rlasttelli and some tasty hybrids like Vidal Blanc and Gamay Noir.
But being specific is where the NY Wines will succeed.
Stick to the big 4.
Establish an identity.
Stop messing around with what could grow and focus n what should grow.

Recommened Finger Lakes wines
Pinot Noirs:
Lamoreaux Landing
Dr. Frank
Cabernet Franc:
Millbrook Reserve (Hudson Valley)
Fox Run
Swedish Hills
Riesling:
Hermann Weimar
Dr. Frank
Fox Run
Atwater
Chardonnay:
Fox Run
Millbrook

I'm ready for my closeup Mr Riley

Will Lebron James become the Norma Desmond of the NBA...?

When James was asked what it will take to win a championship, he used the word "I" eight times in his response.
In the condensed version, James said: "I got close. Won two more games than I did in '07. And hopefully next time I get here, I'll win two more games than I did in '11."

Little dick.


Read more: http://www.nypost.com/p/sports/more_sports/it_mav_mav_mav_mav_world_ctxF4yPgtOUyjB6Kq8gA8O#ixzz1PFZmFT43

Local since the way back.

Old School Local!


We were Locavores before before the word existed.

..or maybe that is loco-vore!

One of my motivations to leave NYC in 1988 was to really get back to the farms and to live a less stressful life. (So much for the latter...)

Liz and I first started exploring the Hudson Valley while we were still living in Boston and her eldest sister Marie moved to Coxsackie in 1985. We would get lost on the backroads of Greene and Schoharie counties on our visits. It was pretty amazing! Marie and her Husband Mike Lenane, along with his sister Susan and her Husband Bill Benson opened the Palmer House in the tiny hamlet of Rensselaerville in 1986. I visited often as the place was being built and knew I too would end up in this enchanted, foggy, rambling, hilly country!

Back in NYC in 1988, Liz and I, with our two awesome babies Margot and Willis, (Terry came a few years later) planned the escape! We moved to Albany in 1989 and worked our way down the river each time our lease was up. Albany 1989, Glenmont, 1990, Coxsackie 1991 and finally Woodstock in 1993 where we have been since. I know every farm, antique store and quick stop on that 50 mile span like the back of my hand.

I began cheffing at Yate's Street in Albany in August 1989, and then Justin's in February 1990. I was inspired by my early days in the kitchen (1883-86) at the legendary Harvest Restaurant in Cambridge, Massachusetts. My local food connections really began. I bought Fromage Blanc and ecletic greens like Claytonia, Borage and Burnet from Laurie Goodheart, then owner and cheesemaker at Nettle Meadows ("I grow these greens because Mesclun has become so-o-o boring"). I also began a relationship with Richard Belinski who was just getting Northwind Farms on its feet, from whom I purchased Ducks, Guinea Hens and other feathered treats. I bought my tomatoes at Story's Farm in Catskill and Black Horse Farms in Athens and still do 21 years later!

A mad chef schlepping the hills in my oft-overheating Aqua-Marine Volvo Wagon, listening to the Pixies, Rollins and Nirvana, I was one of the early East Village Punk Hippies to market the Local Stuff bylisting Hudson Valley local products on my menus.

..and the rest is the History of my life....

Being in the Northeast means you can't serve all local all the time. Even I want a salad in February. But we try to keep it reasonably clean and we also try to meet a price point that my customers can also digest. It takes a lot of work, but that is my work.

We have forged long term relationships with farmer friends that we hope will last a lifetime.
You also see me shopping at the Saugerties, Woodstock and Kingston Farmer's Market as well as the Delaware Av Farmer's market in Albany. (There are too many vendors to list that would be filed under impulse buys and one stop shops!)

Add to that my passion for Foraging!
Being a Sicilian, it is in my blood.
As the spring comes so do Morels, Ramps, Fiddleheads, Nettles etc.
Into Summer it is Chanterelles, Porcini, Bluefoots and
into fall look for Hen of the Woods and more cepes in our kitchen.
It is the best way to walk the dog in my book!Read it on my website

http://www.ricorlando.com/local.html

boring cuisine abounds

Went to dinner recently--not naming names--
-the place was cute, a bit sterile but cute and the food was perfectly cooked
But
it was so-o-o-o boring--
In my opinion Chefs have 3 jobs---
...and they need to be excellent at all three
1. know how to procure great product
2. know how to properly cook and present them
3. design meals that make memories and some excitement.
The reason it is ok to pay $150 for a dinner for two is because there is creative energy and entertainment value added to the experience.
You are not just paying for protein.
When a chef believes that a dish needs nothing added--no sauce, no condiment, no somethin-somethin to make the protein less redundant, because the food... is so pristine, he should just be in the retail business.

i want some action, some creative skill other than "we make our own bacon". Big deal--Great bacon is whatever--there is great bacon everywhere-blind taste test and I'll bet there are some supermarket brands that'll hold up to so much of this "wow I can make bacon" fad...
The issue is what can you do with that bacon that makes me want... to come back to your kitchen to see what you will do with the next thing..

Great read

So---the war is on!
Now that the Sophist-idiot-neo-con-palinist-becksters have taken on my world, It is tine to kick ass back. They distort, cherry pick and out and out lie to create their mad vision of an America being overtaken by commie/liberal/energy conserving FOODIES like me.

Here's organic zin on your eye!

A good start...

http://www.theatlantic.com/food/archive/2011/02/defending-foodies-a-rancher-takes-a-bite-out-of-b-r-myers/71416/

Thanks CNN

http://eatocracy.cnn.com/2011/01/28/iron-chef-michael-symon-says-feeding-your-family-healthy-food-is-anything-but-elitist/

Let Michael Symon and CNN know they are right on for letting him speak out. You all know I have been ranting about this for 15 years!
Fresh food is affordable if we teach our kids to cook and eat a traditional diet.
Remember, The corporate American power base wants you eating processed shit and getting sick--- because they are totally vested in soybean, corn, oil, drug and med stocks--everything that is profitable by having a poisoned populace.
Once again they have convinced the folk in America to "vote" against their well being by calling him an elitist and empowering the less fortunate Americans who listen to Rush Limbaugh and Fox to get mad and eat more junk food!

weekend specials

Friday Night Specials
January 14th, 2011

SOUPS
Cream of Broccoli with grated nutmeg
Lobster Bisque with tarragon butter
Stracciatelle Italian chicken and egg drop soup with spinach and Romano

APPETIZERS
Wild Striped Bass and Indian RIver Grapefruit Ceviche *5 with plantain chips 10

Jigae Spicy Korean Kim Chee and and Pork Rib Soup 10

Fried Fresh Mozzarella on a spinach, pickled onion and red pepper salad 9

FISH or the DAY
Pistachio Crusted Carolina Striped Bass 26
with butter poached icicle radishes and a seared watercress salad

Weekend Specials: Big Game and Finger Lakes Wine Pairing Specials
all medium sized tasting portions
Peppered Venison Carpaccio, curry oil and papaya-avocado salsa 10
Paired with a glass of Dry Rose ‘09, Hermann Weimar (FInger Lakes) 18

Bison Tongue Tostada, pickled onions, puya chile sauce 10
Paired with a glass of Petit Noir ’08, Dr. Frank (FInger Lakes) 17

Rabbit Confit with blackberries, wild boar bacon and braised cabbage 12
Paired with a glass of Pinot Noir ’08, Lamoreaux Landing (Finger Lakes) 8

Wild Boar Short Rib Cannelloni with forest mushrooms 14
Paired with a glass of Cabernet Franc ‘07, Swedish Hill 23

Dessert Specials
Elk Mincement Pie with vanilla ice cream 8

NWBB Video and farmers market recipe

Did a lil interview and cooking segment with the legendary Laura LAz!
Nice backgrounder on New World Bistro Bar AND a Great recipe!
Excuse the music...lol...
video