Food & Lifestyle Archives

Crow’s Nest, Montauk

I recently read an article in Domino magazine about Sean MacPherson, a hotelier with properties in Manhattan, Los Angeles, and Montauk.

I recently read an article in Domino magazine about Sean MacPherson, a hotelier with properties in Manhattan, Los Angeles, and Montauk. When one of the ladies in my office announced she’d be visiting Montauk, it reminded me of the article and of MacPherson’s restaurant there — The Crow’s Nest — and I suggested she make it one of her stops. It reminds me of the Montauk of years past, before the area became more upscale.

My dad always spent a lot of time in Montauk over the years. The Crows Nest is one of those places that just exudes a casual summer vibe. It’s a little gem of a place that makes you feel like it’s ok to walk in with bare feet and sand between your toes. The decor is approachable, not overly decorated or precious. Everywhere you look are lots of authentic things that give the restaurant a bohemian chic feel, all of if perfectly showcased by the surroundings and the incredible view. I’m often drawn to this kind of raw simplicity.

Dining at The Crow’s Nest is quite a treat. The menu features fresh, local fare prepared with beautiful simplicity, letting the ingredients shine. Seafood is the star of the menu, but you can also enjoy grass fed beef, lamb, and plenty of vegetarian options. They have the greatest margaritas!

To see the full menu or learn more about the Crow’s Nest, visit their website.

Save

laV Restaurant and Wine Bar, Austin, TX

Located in Austin, Texas, laV Restaurant and Wine Bar is a beautiful place.

Located in Austin, Texas, laV Restaurant and Wine Bar is a beautiful place. Designed by McAlpine Tankersley Architecture and interior designer Susan Ferrier, laV epitomizes the concept of sophisticated dining.

Owners Ralph and Lisa Eads had a vision for laV centered around the idea of creating distinct rooms within the restaurant — casual outdoor dining, energetic wine bar, sophisticated lounge, welcoming dining room, and an elegant private wine room. The overall atmosphere is warm and captivating.

The architecture and the grand scale of LaV are beautiful but intimate, like a home. I love the tufting and the height of the banquettes. The haziness to murals creates a European flair, but mixed with an industrial vibe. The atmosphere is so sultry — I feel like I could stay there for hours. I love how they mix traditional lanterns with clusters of glass globes for a kind of yin and yang effect that works so well. There’s such a calming palette with tones of moss and taupe. It reminds me of wanting to be home.

You can learn more about laV on their website or find them on Facebook.

Food and Wine Magazine: Recipes

Part of making a healthy lifestyle a priority is taking the time to cook well rounded meals.

Part of making a healthy lifestyle a priority is taking the time to cook well rounded meals. I’ll be the first to admit that I am not one to spend a lot of time in the kitchen; however, I do want to help my kids learn the importance of cooking at home rather than relying on pre-made, processed foods or indulgent takeout meals. I love Food and Wine Magazine because it has really inspired me to cook at home. Many of the recipes not only look delicious, but are dishes I can actually see myself preparing at home.

I’d like to feature some of the recipes that catch my eye from time to time as part of my commitment to sharing how important health and fitness are to me. Preparing dinner at home more often is a reasonable goal for anyone, no matter how busy, and is a great part of an overall healthy approach to mealtimes. Here are some recipes that recently caught my eye!

Mustard Salmon with Cannellini Bean Ragu

Serves 4

Ingredients:

Ragu:

3 tbsp extra virgin olive oil

1 large shallot, minced

2 garlic cloves, minced

2 tomatoes, chopped

2 tsp finely chopped thyme

salt and pepper

2 15 oz cans cannellini beans, rinsed and drained

3/4 cup chicken stock

1 head escarole (3/4 lb), with dark leaves discarded and remaining leaves torn

2 oz prosciutto, chopped

1/2 tsp grated lemon zest

Salmon:

extra virgin olive oil

4 skinless salmon fillets, 4 oz each

salt and pepper

1/2 tbsp Dijon mustard

1/2 tbsp whole grain mustard

2 tsp dry white wine

2 garlic cloves, minced

1 tsp finely chopped thyme

1. Make the ragu. In a deep skillet, add the oil, shallot, and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme, and a pinch each of salt and pepper. Cook, stirring, until the tomatoes start to break down, 4 minutes. Add the beans and stock and simmer until the beans are hot, 2 minutes. Add the escarole, prosciutto, and lemon zest and cook over moderately high heat, stirring until the escarole is just wilted, 4 minutes. If the bean ragu is too thick, add a little water.

2. Prepare the salmon. Preheat the broiler. Line a rimmed baking sheet with foil and brush it with oil. Season the fish with salt and pepper and set on the baking sheet. In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme, and a pinch each of salt and pepper. Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown. Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned. Spoon the bean ragu into bowls, top with the fish, and serve.

Balsamic Figs

1 lb fresh Black Mission figs, stemmed and halved lengthwise

2 tbsp extra virgin olive oil, plus more for brushing

6 basil leaves, thinly sliced

2 tbsp balsamic vinegar

Kosher salt and pepper

Toasted crostini, for serving

Goat cheese, for serving

Light a grill or preheat a grill pan. Lightly brush the cut sides of the figs with olive oil and grill until lightly browned and warm, 2 minutes. Transfer the figs to a bowl and top with the basil, balsamic vinegar, and the 2 tbsp of olive oil. Season with salt and pepper. Toss to coat and let stand for 20 minutes. To serve, top crostini with goat cheese and figs.

What is your favorite source for memorable recipes?

Swordfish Provencale

A favorite seafood of mine, swordfish is a mild tasting, white-fleshed fish.

A favorite seafood of mine, swordfish is a mild tasting, white-fleshed fish. It is also a heart healthy choice because of its omega 3 fats. Swordfish is particularly good grilled either as a steak or kebobs. It’s also delicious broiled or sautéed.

During the times when I cannot the grill swordfish, I like to cook it in a provencale sauce made with olive oil, garlic, tomatoes, onions, and herbs. When I cook this for my family, I will add clams and mussels to the dish, making it a much heartier meal.

Serve a side dish of linguini for those who want pasta, add crusty bread for dipping, and you have a meal that pleases everyone.

Swordfish Provencale

Ingredients:

4 8 oz swordfish steaks, 1 inch thick

1 lb mussels, cleaned (optional)

12 little neck clams, cleaned (optional)

1 onion, chopped

1 clove garlic, minced

1 28oz can San Marzano tomatoes

¼ c extra virgin olive oil

1 c white wine

1/2 c fresh basil, chopped

1/4 c fresh parsley, chopped

¼ tsp hot pepper flakes (optional)

crushed black pepper

Sea salt to taste

½ to 1lb fresh or dry linguini (optional)

Serves 4

In a large sauté pan, heat the olive oil. Sauté the garlic and onions till golden, then add the black crushed pepper and red crushed pepper. Cook for about 5 minutes. Add the white wine and stir the mixture, letting the flavors absorb. Crush the tomatoes by hand and add them to the pan. Stir in the chopped basil and parsley, then season with the sea salt. Add more pepper if needed. Let the mixture simmer.

Remove the skin from swordfish, and cut away the darker areas, and place in the sauté pan, spooning sauce over fish. Cook for 20 minutes.

Meanwhile, steam the cleaned clams and mussels in a separate pot. Once they are opened, add to the sauce and simmer until ready to serve. Adjust the seasoning to taste.

If you are preparing the linguini as a side dish, boil water in a separate pot, add linguini, and cook as directed. Drain the linguini and place in bowl. Drizzle with olive oil, season with salt and pepper. Chop some basil and parsley to add to the linguini and toss until all ingredients are absorbed.

Transfer the swordfish steaks to warmed individual plates, add the clams and mussels with the sauce. If serving linguini with the meal, place the swordfish, clams, and musses over the linguini and top with fresh chopped parsley.

Serve with a crusty loaf of bread and, of course, a salad. Enjoy this delicious meal!

Blue Hill Farm

Located in scenic Westchester County near Tarrytown, Blue Hill Farm is a fantastic destination for food lovers and families.

The restaurant, Stone Barns, is a four season farm to table affair. The menu mainly features seasonal items either grown by the farm or sourced locally. The building itself is beautiful and provides the ideal back drop for the food. Rather than choosing from a menu, diners are given a list of ingredients being used in the kitchen on that day to build a unique tasting menu. Each course is crafted to showcase these ingredients with such creativity. In winter, you might experience smoked kale or hake with mussels. At other times of the year, you might experience zucchini pasta or beet burgers. Dining here is a whole experience; when you visit, you may be selected to meet the chef and watch him cook. It’s very different, and not your traditional restaurant.

One of my favorite aspects of Blue Hill Farm is that it is a true working farm. From spring through fall, you can take your kids to see how the farm is run. In addition to the many gardens and greenhouses, Blue Hill is home to chickens and sheep. After touring the farm, a stop at the Cafe and Grain Barn lets you recharge with snacks, salads, and baked goods. Or, you can try Blue Hill Farm’s very own yogurt.

To learn more about Blue Hill Farm or to plan a visit, go to their website. You can also find them on Facebook.

New Perennials for 2015

It is never too early to start thinking about your gardens!

It is never too early to start thinking about your gardens! In the fall, we begin to prepare the garden by planting bulbs that will bloom in the spring and putting plants in the ground so they become established over the winter months.

I am always looking for perennials that are different, whether it be color, shape, or size, to add to the garden. Looking over the new variety of plants for the 2015 year, there were quite a few which caught my attention. I would like to share a few of them with you, though I have to admit I had a hard time choosing!

One of the earliest plants to bloom are Hellebores. They bloom in late winter to early spring, though mine have bloomed through the summer. A woodland plant, they prefer dappled sun. I loved the color of this variety.

David Austin English Roses are on top of my list. I started a rose garden last year and love these roses. They combine the forms and fragrance of old roses with the repeat flowering of modern roses. They are easy to grow and are disease resistant. Their extensive collection contains a rose for almost every garden situation. This year there are four new releases and I have included two of them.

Another favorite plant variety of mine is the Hydrangea. I have to admit, I do have quite a few varieties including trees. They make gorgeous cut flowers. The newer varieties are repeat bloomers and bloom on old and new wood. There are quite a few new varieties available. I may have to add this blue variety to my garden this year; it is such a beautiful color.

Let's Dance Moonlight Hydrangea — Let’s Dance Moonlight Hydrangea

Clematis are graceful vines meandering over fences or trellises, or arched over doorways. With so many varieties to choose from, try to look for one that will rebloom. Here are two beauties, the latter being a shorter variety.

Echinacea are easy to grow, blooming summer to early fall. They make great cut flowers and are the perfect addition to your butterfly garden. I love all the different colors, sizes, and varieties. These are a must for your garden. I love this color!

Astilbes are mainstay of shade and woodland gardens; their foliage is attractive for the entire season. They look great planted in groups. This new variety is especially gorgeous.

When shopping for perennials, there are a few websites I would recommend for choice and quality. Bluestone Perennials is one good source. Another site I like is Monrovia, and for roses I enjoy the selection at David Austin Roses.

Many of these perennials can be potted in containers for those who do not have space for a garden. Try planting a rose bush or dwarf hydrangea in an attractive container. There are so many different and quite beautiful varieties of perennials available; do you have a favorite?

Del Posto

Located at 85 Tenth Avenue in NYC, Del Posto is the creation of Mario Batali, Joe Bastianich, and Lidia Bastianich.

Located at 85 Tenth Avenue in NYC, Del Posto is the creation of Mario Batali, Joe Bastianich, and Lidia Bastianich. The restaurant’s goal is to create an atmosphere of European luxury where guests enjoy refined Italian cuisine and a world class wine list. The menu is crafted from the highest quality ingredients and tailored to provide an unrivaled experience. Lunch consists of a 3 course prix fixe with antipasto, secondo, and dolce. Dinner guests can choose for their table the five course Il Menu Del Posto or the sumptuous eight course Captain’s Menu, each available with wine pairings by Del Posto’s sommelier. Each dish is executed to perfection and so beautifully presented with a truly memorable combination of flavors and textures. The food is pure art — as soon as you see it, you know it tastes amazing.

Of course, I always notice the interior of a restaurant. As soon as you walk into Del Posto, the restaurant’s design influences your expectations and sets the tone for the meal you’re about to enjoy. Del Posto’s dining room is opulent and lavish, but also inviting. The food is bright and colorful while the interior is a handsome and masculine contrast with dark woods and geometric floors. The yellow hue on the ceiling provides a light counter balance, and the overall effect is just a great backdrop to the food. Del Posto is definitely on my must-visit list!

To see a complete menu, visit the Del Posto website. You can also find them on Facebook.

Hollywood Glamour at Boston’s Museum of Fine Art

The 1930s and 1940s were perhaps the most glamorous years in Hollywood history, creating an iconic style that is still recognizable today.

For a limited time, the Museum of Fine Art in Boston is running an exhibit titled Hollywood Glamour: Fashion and Jewelry from the Silver Screen. The 1930s and 1940s were perhaps the most glamorous years in Hollywood history, creating an iconic style that is still recognizable today. The exhibit showcases gowns and accessories worn both on and off screen by famous starlets of the era. To round out the exhibit, film stills and clips showcase the pieces on display and give visitors a glimpse of this golden age of Hollywood.

A 1926 Coco Chanel evening dress worn by Ina Claire.

Verger Freres jewels worn by Joan Crawford.

Travis Banton's costume design for Marlene Dietrich in Desire (1936). — Travis Banton’s costume design for Marlene Dietrich in Desire (1936).

The finished gown worn by Marlene Dietrich in Desire, by Travis Banton.

Dress designed for Mae West by Elisa Schiaparelli and worn in the 1938 film Every Day's a Holiday. — Dress designed for Mae West by Elisa Schiaparelli and worn in the 1938 film Every Day’s a Holiday.

High Style jewels by Trabert & Hoeffer-Mauboussin. — High style jewels by Trabert & Hoeffer-Mauboussin.

Blouse and skirt designed by Irene and worn by Greer Garson in Julia Misbehaves (1948).

Suite of 1940's jewels owned by Ginger Rogers. — Suite of 1940’s jewels owned by Ginger Rogers.

The Hollywood Glamour Exhibit will be on display until March 8, 2015. To plan a visit or learn more, visit the MFA website.

Pasta e Fagioli

Simple and hearty, this true peasant dish will definitely warm you up.

This is a great dish to make on a cold winter’s night. Simple and hearty, this true peasant dish will definitely warm you up. Pasta e fagioli translates to beans and pasta; it is often pronounced “pasta fazool” in the United States after the pronunciation of the word beans in the Neapolitan language.

The recipe for this soup varies based on the region or town in which it is prepared. The consistency of the dish can also vary, with some versions being soupy while others are much thicker. Some variations do not include tomatoes at all but are made from a broth, and some use a pancetta in the base of the sauce.

The recipe I had was pretty basic, so after looking through a few of my cookbooks I decided to go with my recipe but add a few ingredients. As always, my measurements are estimated and you may need to adjust them.

Most recipes use dried beans, which need to be soaked as directed. If time is a factor, canned beans can be used. I use pancetta, but some recipes use bacon. Both can be optional, although I feel that the pancetta gives the pasta e fagioli that extra flavor. If you want a lighter soup, use half of the tomatoes to start with and add the rest if needed. I also take a rind of the Parmesan cheese and add it to the mixture while cooking, a tip I learned years ago from my favorite Italian deli in the Bronx.

Ingredients:

½ lb pancetta

1 large onion

1 carrot

1 rib celery

1 glove garlic, optional

1 14 oz. can cannelloni beans, or dried beans

1 14 oz can garbanzo beans, or dried beans

8 oz of vegetable or chicken stock

2 cups of water

1 28 oz can of San Marzano tomatoes

1/2 cup olive oil

1 Bay leaf

2 Sprigs of rosemary

2 Sprigs of thyme

1/4 cup basil, chopped

¼ cup parsley, chopped

1/2 tsp coarse black pepper

Salt and Pepper to taste

Rind of Parmesan cheese

1 lb ditalini pasta

Freshly grated Parmigiano Reggiano cheese

1 loaf of crusty bread

Serves 4 to 6

Heat the olive oil in a Dutch oven. In a food processor, chop the pancetta, add it to the olive oil, and brown until golden. Add the coarse black pepper at this time. Chop the garlic, onion, carrot, and celery and add to the pancetta. Sauté until tender, about 5 minutes. Add the vegetable or chicken stock and 2 cups of water. Crush the tomatoes by hand and add to mixture, then bring to a slow boil. Drain and rinse the beans and add to the pot.

Wrap the thyme, rosemary, and bay leaf in a piece of cheese cloth. Secure with kitchen twine and add to the mixture along with the chopped parsley and basil. Season with salt and pepper. Add the rind of the parmesan cheese and let the mixture simmer.

Bring a large pot of water to a boil and add the pasta. Cook until al dente and drain the pasta, reserving some of the liquid. Remove the sachet of herbs and rind of cheese from the soup. Add the pasta and some of the reserved cooking liquid to reach the desired consistency. Check the seasoning; I usually add extra parsley and basil prior to serving. Let mixture simmer for a few minute to give the flavors a chance to blend.

Ladle into soup dishes and sprinkle with freshly grated Parmigiano Reggiano cheese. Serve with a warm crusty loaf of Italian bread and, of course, your favorite salad.

Enjoy!

New Year’s Eve Fashion

Whether your New Year’s Eve plans include a romantic night in or an exciting night out, it’s a great excuse to wear something special.

Whether your New Year’s Eve plans include a romantic night in or an exciting night out, it’s a great excuse to wear something special. New Year’s Eve is about looking ahead, celebrating the future, and enjoying a good party. This is one night of the year when extra sparkle is always a good idea! Consider a daring pop of color, accessories that take your dress to another level, or materials you don’t include in your everyday wardrobe.

You can never go wrong with the classic little black dress, while a statement piece of jewelry will make the look extra special for New Year’s Eve. A killer pair of shoes will have the same effect. Or, stand out from the crowd by wearing a pretty pastel shade. A New Year’s Eve party is the perfect time to take a risk and step out of your comfort zone.

Here are some of my favorite fashion ideas for New Year’s Eve. What will you be wearing?