Blood, Bones & Butter

I devoured Hamilton's page turner on our holiday vacation; food nerds and Prune groupies will love it.

Blue Hill

 

Images via New York Magazine and Blue Hill.

We recently dined at Blue Hill here in the City and had most satisfying dining experience. We decided upon the chef's tasting menu and were served: mini beet burgers with fresh goat cheese on tiny, fresh baked, whole wheat buns; Maine sea scallops with Meyer lemon and citrus; two butters: one with whipped lardo and maple syrup dusted with paprika, and the house's fresh whipped butter served with arugula salt (for sprinkling). My husband had the Stone Farms (non-stressed) Berkshire pig with sweet potato cake. I'm not a huge pork fan, so I asked the waiter if I could substitute. "Sure," he said, "let me talk to the chef and see what he's feeling." The service was first-rate. The chef whipped up pan-seared sea bass with pressed carrots--just for me! The main entrées were followed by a Meyer lemon sorbet with citrus and pomegranate and, for dessert, ginger cake with pineapple, tarragon sorbet, and a cookie crisp. Located in the basement of a town house, the decor is unfussy and the low ceilings are cozy--its like having a really special meal in your own dining room.

First Foodie Memory

 

I'm a sentimental foodie and I enjoy riffing on traditional family meals, particularly ones that require the use of vintage cookery like the crock pot above. My mother was a creative cook however she never, to my knowledge, used a recipe--it was all from memory. For me, keeping recipes is a hobby and I have this thing about formally recording family history. I think my mother nurtured my foodie sensibility when I was young. The first meal I remember was for my second birthday and my mom decided to throw a party. However, I don't remember any other kids--it was more of a cocktail party for her friends and it just happened to be my birthday! She made gourmet style hot dogs in her avocado green Rival crock pot and they were a big hit--its was haute cuisine to her guests as she choose to simmer the dogs in a fancy sauce as opposed to cooking them on the grill. What's your first foodie memory?

Crock Pot Tiny Hot Dogs

-1/2 cup ketchup

-3 tbsp brown sugar

-1 tbsp vinegar

-1 tsp dry mustard

-1 medium chopped onion

Mix ingredients in crock pot, add mini hot dogs and serve from pot on toothpicks.

Green Apple Cotton Candy

When you go to BLT FISH, they serve you cotton candy in a pyrex jar after the meal--I never tire of this fun treat!

Super Bowl Style! Alexander Wang "Brady Football Clutch" & Seven-Layer Dip

 

Image via style.com.

In anticipation of Super Bowl Sunday I thought, "Why not?" Isn't this clutch great? I bet it feels like butter. I may even make a seven-layer dip on Sunday--I found a recipe for a genius Tex Mex version in New York Magazine in which you prepare the dip from scratch. It was created by Chef Joaquin (former partner in Momofuku) Baca and its served in my neck of the woods at Brooklyn Star.

Seven-Layer Dip

Refried Black Beans:
1/4 cup olive oil or lard
1/2 yellow onion, chopped
3 1/2 cups cooked black beans, liquid reserved

Rice:
1/4 cup canola oil
1 cup long grain rice
1/2 yellow onion, chopped
1 clove garlic, diced
1 1/2 cups chicken stock
1/4 cup tomato sauce
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Ground Beef:
2 tbs. olive oil
1/2 onion, chopped
1 lb. ground beef
1 clove garlic, diced
1/2 tbs. chili powder
1/2 tsp. oregano
1/2 tsp. cumin seed
1/2 tsp. salt

Cheese:
3/4 pounds grated cheddar

Guacamole:
2 ripe avocados, halved and peeled
1/2 red onion, diced
1 1/2 tbs. cilantro, chopped
juice of 1 lime
1/2 tsp. salt

Sour Cream:
1 1/2 cups

Salsa:
3 medium tomatoes, finely chopped
1/2 red onion, finely chopped
3 serrano chiles, finely chopped
2 tbs. cilantro, chopped
1/4 tsp. salt
juice of 1 lime

Instructions

To Refry the Beans: In a large skillet over medium heat, warm the oil or lard. Add onion and cook until translucent. Add beans, gradually, mashing until smooth; add reserved liquid as needed.

For the Rice: In a large saucepot over medium heat, warm the oil. Add rice and onion, and stir constantly until rice is toasted. Add garlic and cook for a minute, then add chicken stock and remaining ingredients. Bring to boil, then cover pot and simmer for 20 minutes.

For the Ground Beef: In a large skillet over medium heat, warm the oil. Add onion and cook until translucent. Add the beef and seasonings and cook, crumbling beef until the liquid is absorbed.

For the Guacamole: Mash avocados and combine with the remaining ingredients.

For the Salsa: Combine all the ingredients.

To Make the Dip: In a large glass dish or bowl, (1) spread the refried beans into the bottom. Layer with rice, and (2) ground beef, cheese, guacamole, and sour cream. (3) Spoon and spread on salsa, and serve with tortilla chips.

Personalized Recipe Card Box & Embosser Set

Image via Williams-Sonoma.

I received this as a gift and am simply besotted with it! I just inherited my Aunt Edna's recipe collection and can't wait to share the vintage foodie narratives with you!