Tried & True

When we're entertaining and deciding what to make for dessert, the recipe for Banana Tarte Tatin is one we go back to time and time again. It looks impressive and is bound to get a lot of ooos, ahhs... and mmms. It's a cross between Bananas Foster and Tarte Tatin, two of our absolute favorite desserts. The tart is best served slightly warm or at room temperature so it can be made a couple of hours ahead.

In the past we've served it with vanilla gelato, but this time around we opted for a dollop of Ronnybrook Farm crème fraiche. The perfect pairing!

Good 'n Plenty

While at Stone Barns last weekend we picked up a new cookbook: Plenty by Yotam Ottolenghi. At first we wondered if we really need yet another cookbook, but after flipping through the mouth-watering photographs we quickly decided 'yes, we do!' What we were missing in our collection was a good vegetarian cookbook, one with recipes that inspire us to eat more healthily, but still manage to fill us up.

Last night we made the cover recipe Eggplant with Buttermilk Sauce, after all it was the cover image that sealed the deal on our purchase. The ingredients were few and simple, and all together created a very tasty dish. Served alone, the eggplants make a great starter, but for a more substantial main meal we served them over rice. Thinking about it now, next time I'm going to use Israeli couscous which would be an even better compliment to this middle-eastern dish.

Peared Down

This time of year seckel pears make their grand entrance at the farmer's market. Their small size and sweet crunch makes them irresistible. I tend to buy too many knowing that even if I don't get around to eating them, they will at least look pretty on the kitchen table.

Last night I found a recipe for Upside-Down Pear Tartlets . The selling point-- it only calls for only 4 ingredients, all of which I had on hand. Puff pastry, butter, sugar and pears. I substituted seckel for d'anjou so slicing the pears wasn't necessary, just a quick lop in half. I reduced the overall size of the tartlet by using standard muffin tins (the recipe calls for jumbo) and cutting the puff pastry rounds to fit. I found that a 1/2 cup measuring scoop makes the perfect 'cookie cutter'.

Warm and sticky, we ate them right out of the oven... and then of course, the rest for breakfast.

Cheers!

We celebrated Ron's launch on CNBC's "Trading the Globe" at Imperial No. Nine located in the Mondrian SoHo Hotel. Lucky for us, our friend Leah is the head hostess there. She greeted our party as if we had arrived at her own home and escorted us to a low-lit corner, away from the bustle, but still in the heart of the ambiance.

The space is warm and enchanting, and fully enclosed under a glass roof. Leah told us that the décor was inspired by Jean Coucteau’s 1946 film La Belle et la Bête. She didn't have to tell us who runs the kitchen. We already know that: Sam Talbot of season 2's Top Chef. Even though we didn't see him, we had the chance to taste his much talked about dishes. Our favorite dish was the Cauliflower Fritters made with ricotta, sunflower seed-olive brittle and white balsamic. They literally pop in your mouth. Leah really outdid herself when she had the waitress bring us a selection of desserts-- on the house! How sweet! Spoons were passed around, glasses were clinked and smiles exchanged. The energy that evening was truly celebratory.

On Tour

Our good friends Silka and Jake, aka the Butcher & the Baker, do almost all their shopping at the Union Square Farmers Market. I admire their knowledge of seasonal produce and dedication to supporting local farmers. While I know my way around the market when it comes to buying plants, vegetables and fruits, I often pass by the meat, fish and dairy vendors. It's not that I'm not interested, but the prices tend to be higher and less items are on display, allowing a pile of jewel-like radishes to grab my attention instead.

I'd like to learn more about these vendors so today I shadowed Silka and Jake on their weekend shopping trip. They gave me a run down of their favorite places to buy meat and dairy, and let me in on their favorite selections from each.

I came home with a pint of half & half from Milk Thistle Farm, a bouquet of zinnias, homemade cider donuts, and seckel pears-- still no meat. I've decided that I'll go back this week more prepared with a recipe in mind and list in hand.

Café Colette

"Babe, I'm gonna take you out!" Words that I love to hear. On tonight's adventure, Sara decided to take me to Café Colette, which is just across the river in Williamsburg. As soon as we rolled down Berry Street, I discovered my new found love for Brooklyn.

We arrived at Café Colette and the vintage charms won us over right away. With its green bead board walls, globe light fixtures, large mirrors and checkerboard tile, we felt welcomed back to an older era.

The drinks were well planned. I had a tequila based cocktail infused with pepper syrup, which was small, but outstanding. For starters, we ordered the fried corn (YES), which was covered in lime aioli, cilantro and crumbled cotija cheese, resembling Mexican street food. After thoroughly licking our fingers we started on the grilled sardines, which was the knockout dish of the evening. The sardines were marinated in lemon and salt, char-grilled, and coupled with the roasted vegetables. For the main course, we shared the brick chicken set on top of chorizo hash and potatoes. Needless to say, it was slamming. We finished the meal with peach crumble à la mode, which was large enough for us to share. Overall, an incredible experience, and one we would like to repeat again soon.

Keep on Stallin'

The Madison Square Park bi-annual food stalls have become a regular stomping ground of ours. The standout at this Fall's stalls is Roberta's Pizza, straight outta Bushwick! Delicious personal pies. We also tried the Wafels & Dinges (first time for me), and ended our visit with a truffled mozzerella crêpe from Bar Suzette, which we ate on our bench just across the street.

Birrrreria

Okay, maybe it wasn't so birrrr yet, but it was getting there. The entire summer had passed and as we approached the end of September, Sara and I decided to try Birreria -- Eataly's rooftop beer garden.

A color palette of red for the chairs; deep mahogany brown for the wooden trim, and dark metallic grey for the framework of the space. The ceiling seemed to be retractable, but we weren't quite sure. The space, indeed, was very impressive. Surrounded on all sides by NYC landmarks, from the MetLife clock tower to the Empire State (prompting our usual question about what the colors represent that night).

The beer was also impressive. The space was adorned with cask barrels for brewing their own beer, right on the rooftop. The drink selection outside of beer was also vast, and ranged from an elaborate wine list to my favorite-- grappa.

The food, much like many of Eataly's other mall-like outposts, was well conceived and constructed, but relatively uninspired .... and expensive. We enjoyed a cheese plate to start and crispy chicken thighs served over sweet corn, though felt a little "jip'd" by the grilled portobello dish. On the upside we sat next to some SNL alums. All in all, you visit Birreria for the beer and the views, and in that regard, it doesn't disappoint.