We Love Capers

Are we the only one's who love capers? Never being able to claim loyalty to either the sweet or salty camps we appreciate an order of nachos just as much as a scoop of ice cream. When we are in the mood for saltiness, capers add just the right flavor to salads, sauces and most recently pasta. We came across an easy and superbly tasty recipe from the Kitchn for Lemon Pepper Pasta (curtesy of Trader Joe's) with capers and a lightly creamy sauce. Enjoy!

Lemon Pepper Pasta with Capers

3 large garlic cloves, minced
Zest of 1 lemon
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta

Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saut pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.

Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.

We Love Ricotta

Ricotta is an amazing cheese for several reasons not only for its starring role in lasagna. Don't get us wrong here, we are also fans of parmigiano reggiano (especially when spoken with a deep and somewhat phony Italian accent), goat cheese, and the all important mexican mix pre-shredded variety but still, with all the options, ricotta has some surprising and unexpected uses.

We recently had brunch at Vento where we sampled a duo of olive tapenade and ricotta spread served with a lovely crusty bread. Dipping into the ricotta, we thought, what is this magnificence? It turned out to be a surprisingly simple concoction of ricotta, olive oil, salt and pepper. We wouldn't want to dole out an exact recipe here, but note that if you apply each ingredient to taste, you can't really go wrong.

We've recently heard talk of using ricotta at breakfast time.


Simply composed of ricotta, a drizzle of honey and a sprinkling of either fresh or dried fruit the folks at the Kitchn suggest that this is "a dish simple enough for a fast weekday breakfast, yet still fancy enough to serve to your best company." We agree.

We Love Ice Cream Sandwiches

We're definitely grown-ups as evidenced by a known propensity for easy listening radio, but yet we still have a deep appreciation for this rather childlike food. What could be better than a slab of vanilla ice cream between two chocolate wafer cookies. A classic hit, timeless, sort of like Janet Jackson. Sing it with me now, "when I think of you...baby, all I think about is love." Diversions aside, we learned recently that the venerated ice cream sandwich was actually invented in about 1900 in the Lower East Side. We're not sure when the Chipwich brand variety was invented,


but we definitely remember the summer when Phat Tony introduced us to the ice cream sandwiches at Diddy Reese in Westwood. Your choice of fresh baked cookies surrounding a healthy scoop of the ice cream flavor of your fancy.

When I think of you...baby....

Attack of the Hung

There's something special about rooting for the hated contestant on reality shows. Then there's something completely different when a contestant clearly works too hard to be the hated one, knowing that the American public will happily eat up all the related drama. Ew. (Yes, Wendy, we were not so subtly referring to you.) Furthermore, this becomes increasingly annoying when said contestant need not rely on how much he or she is disliked, but instead on his or her sheer talent.

Enter Hung Huynh, recent winner of Bravo's Top Chef. Riding on the melodrama-dripping coattails of his cohort, Marcel (Top Chef runner-up extraordinaire), Hung came onto the show, guns blazing, outwardly repeating that he'll be the asshole of the show, and he doesn't care. Tacky, considering the more we learned about this guy, the more we wanted him to put away his snide commentary and dole out another serving of whatever he concocted. Now that he's won, he has toned down and finally given us what we were waiting for... a heartfelt story and great food. Top Chef has time and again given us quality talent, as opposed to mere reality stars (NB: Top Chef's first winner, Harold Dieterle, and his NYC hit, Perilla) What follows is one of Hung's recipes from the February issue of Food & Wine... enjoy!

Hung's Clay Pot Rice

Ingredients:

1 cup short-grain rice (7 ounces)
3 ounces mixed mushrooms such as oyster and stemmed shiitake, quartered if large (2 cups)
2 scallions, coarsely chopped
1 tablespoon plus 1 teaspoon low-sodium soy sauce
Salt and freshly ground pepper
2 thick slices of fatty bacon, cut into 1/2-inch dice (1/2 cup)
2 garlic cloves, minced
1/2 cup ginkgo nuts (optional)
1 cup water
1 tablespoon vegetable oil

1. In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour. Drain the rice.
2. In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
3. In a small, enameled cast-iron casserole, clay pot, or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the soaked rice and stir to coat with the fat. Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat. Drizzle the oil around the edge of the pot so it tuns down the insides.
4. Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom (mmmmm), about 5 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.

Super Guac

Well friends, it's Superbowl Sunday and I've been forced to watch pre-game coverage starting at 11:00am. I'm not really sure what this is all about but I'm guessing that this is the men's version of the Red Carpet. However, were this a respectable red carpet, Keyshawn Johnson and Emmitt Smith would be getting an earful from Joan and Melissa Rivers right now regarding a certain fuschia shirt and a vest with a bright orange back panel.

Aside from the commercials, the other silver lining to this very special day is the many Superbowl snacks that ensue. This being a very special day indeed our friend Fresh D has been convinced to share his famous guacamole recipe with the readers of AQoT. Get ready people, this is once in a lifetime...

Fresh D's Super Fresh Guacamole

3 ripe Haas avocados
1 small red onion
1 orange bell pepper (red or yellow will do too - I like orange)
2 jalapeno peppers
2-3 plum tomatoes
1 mango (not too ripe)
1 lime
1 tsp. cumin
cilantro
salt and fresh ground black pepper

Okay folks, Fresh D here, I pretty much like my guacamole fresh and chunky -- never too creamy or mushy. That's what this recipe is all about. So let's get it started.

(PH Interjection: Actually, Fresh D, before you begin, I'd like to take the opportunity, in this public forum, to thank you for the birthday breakfast burritos. They were timely and delish. No joke. Okay, please continue...)

Dice the red onion, orange bell pepper and tomatoes and set aside, preferably in some fun prep bowls. Next, seed and mince the jalapeno peppers. If you really like your stuff spicy you can keep the seeds in while mincing the jalapeno peppers, but I don't recommend this.

Now we're up to the star ingredient, the mango! You don't want a very ripe mango because it physically won't hold up to the other ingredients. All we need to do is dice the mango. That may not be as easy as the other ingredients. If you need some tips go ahead and fire up your Google; there are plenty of ways to tackle the mango dicing.

Okay we're ready for the avocados. Go ahead and halve, seed and peel the avocados. Give them all a rough chop leaving you with a few large chunks. Put them all in a large bowl. Now add the juice of 1 lime. Do this right away to prevent oxidation from discoloring the avocados. Using a potato masher add the cumin and salt & pepper (to taste) and mash. You're not trying to make mashed potatoes here so don't go too crazy with the mashing; just enough to get break up the chunks.

Finally, chop a handful of cilantro. Fold in the onions, tomatoes, orange bell pepper, jalapeno peppers, mango and cilantro into the avocados. Add more salt & pepper to taste.

I like to let this marinate for a least a few hours in the fridge. And there you have it... you're now ready to watch the Patriots lose!

We Love Prosecco

The Italians have it right: sparkling wine that comes from a tap. There's nothing like a little bubbly-on-the-go. As the New Year (and Phat Tony's Birthday) approaches we reflect on one of our favorite drinks, prosecco. What is prosecco you ask? Quite simply, it's Italian Champagne. Champagne being sparkling wine grown in the Champagne region of France and made using the "Methode Champenoise." Specifically, prosecco originates from grapes grown in the Veneto region of Italy, and was the original ingredient in the famous Bellini cocktails. We love it because it's tasty. We prefer drier sparkling wines and prosecco fits the bill perfectly and accompanies a wide range of our favorite foods such as Pane Frattau and Crostini. Another feature of this particular drink is its affordability. We have yet to taste a bottle we didn't like and most often a good bottle comes in the $9-16 range. Drink up friends, party like it's 1999, and enjoy the New Year.

Spiced Cider - Please Sir, May I Have Some More?

Nowadays, it seems that no holiday party is complete without a certain item that, ironically, may only aid in not remembering the evening at all.

Greg Best and a recent issue of GQ provided what we found to be an amazingly flavored, wildly successful holiday beverage. What follows is the recipe, which we advise to drink happily, but afterwards, drive responsibly (Drunk driving? SO tacky.)...

Sinful Cider (serves 30-35)

Ingredients: 2-3 cinnamon sticks, a few whole cloves, a few peppercorns, 1 bottle (750 mL) small-batch bourbon, such as Maker's Mark or Wathen's, 1.5 gallons apple cider, 1/4 bottle angostura bitters, 1 pint heavy whipping cream, 1 teaspoon ground cinnamon, 1.5 teaspoons brown sugar

Drop cinnamon sticks, cloves, and peppercorns in the bottle of bourbon. Leave to steep for a couple of weeks (one week minimum). (Phat Tony NB: Since I wanted to maximize the flavors of the cinnamon, cloves and peppercorn in the beverage and I only had one week to steep the ingredients in the bourbon, I just threw another two cinnamon sticks, and a few more cloves and peppercorns in there... it worked perfectly.) On the day of the party, strain spirits and set aside. Pour apple cider and angostura bitters into a large stock pot. Place on stove and heat. While cider is heating, whip cream, then fold in ground cinnamon and brown sugar. When cider is hot, turn off heat and add the bourbon. Serve cider from the pot, still on the stove. Keep bowl of whipped cream on the counter and let guests help themselves.

Thanks again to Greg Best and GQ, and Happy Holidays to everyone from your Aesthetes at AQoT!

C is for Cookie

Who could resist a good batch of cookies? Certainly not us we wholeheartedly assure you. We thought, befitting to the holiday spirit, that we might just share two of our favorite recipes.

The first is a crispy chocolate chocolate chip called "Korova Cookies" from a cookbook specializing in Parisian pastries. We find them just a bit more sophisticated than the classic chocolate chip and the perfect accompaniment to an afternoon cappuccino.

The second, a classic ginger molasses variety, is from a friend's mother we'll refer to as Mrs. Jetson and that we have taken the liberty to half because we think the quantities she suggested were meant to feed her entire small midwestern town.

Korova Cookies

1 1/4 cups flour
1/3 cups Dutch process cocoa (or just unsweetened cocoa)
1/2 tsp baking soda
1 stick plus 3 tbsp unsalted butter (room temperature)
2/3 cups packed light brown sugar
1/4 cup granulated sugar
1/2 tsp fine sea salt
1 tsp pure vanilla extract
5 oz bittersweet chocolate, chopped into chip-size bits

Sift the flour, cocoa and baking soda together. Cream the butter either by hand or in the mixer and then add both sugars and vanilla and beat for another minute or two. Mix in the dry ingredients only until incorporated and the dough is crumbly. Toss in the chocolate pieces and mix only to incorporate. Try not to handle the dough too much once the flour is mixed in.

Turn the dough out onto a smooth work surface, divide in half and, working with one half at a time, shape the dough into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 1 hour.

Preheat oven to 350 and on a baking sheet lined with parchment paper bake one sheet at a time for 12 minutes. Please note: These cookies are drier than most which is part of their novelty. Don't worry if they look like they aren't done when you remove them from the oven and make sure to cool them on a wire rack until they are close to room temperature.

Ginger Molasses

Cream:
1/2 lb butter
1/4 tbsp salt
1 1/2 cups sugar
2 medium sized eggs
3/8 cup molasses (add 1/4 cup water)

Sift:
3 1/2 cups flour
1/2 tbsp baking soda
1/2 tbsp cinnamon
3/4 tbsp ground cloves
1/2 tbsp ground ginger

Mix wet and dry ingredients together. Cover and refrigerate overnight.

Roll dough into walnut sized balls, roll the balls in some sugar (just sprinkle some on a plate) think of it like salting a margarita glass...except...not really. Bake at 350 for about 13-15 minutes and enjoy.

We Love Waffle

We admit, we have a lot of opinions. We may even be a little quirky when we get obsessed with things. We repeat, quirky, yes... but inconsistent? Never. Our latest fetish addresses several themes; texture, comfort, and general yumminess. We've conveniently realized that this particular idea crosses into all three of our interests. Food, Fashion and Interior Design.

Let's start with the obvious. The classic waffle. While Phat Tony skews more towards the breakfast burrito, I have always been a carbs at breakfast kind of girl. Not that I don't enjoy eggs but they are usually reserved for those times when I'm being "good." Restaurant waffles perplex me though. I find they are usually a little thick and doughy for my taste (we warned you about the opinionated thing) and I prefer the homemade style. One does require a waffle maker and in counter space challenged NYC apartments, a homemade waffle becomes a definite luxury thus heightening the obsessive-compulsive nature by which I devour them (drowned in syrup and accompanied by veggie bacon, clearly) when given the opportunity. (Phat Tony: "I'm loving the Bets has approached this topic, if only because it's true, waffles, in their multitude of forms, tends to inspire. Along the lines of the breakfast waffle, I've recently been inspired by reruns of Top Chef, when Elia created her beachside breakfast waffle stacker. Sweet and savory, I'd be down for anyone to create a version for me to sample.)


This particular September has brought with it the perfect New York weather. We love fall, especially in the city as the stench of the trash subsides and the nights get crisp. Even now, years later, fall still reminds us of the beginning of school. There are also certain fabrics that one tends to associate with the fall season. I feel Phat Tony has a lot to say about flannel this year and I am obsessed with waffle-textured shirts. I'm not sure what it is about the funny texture that says comfort to me but perhaps part of the draw lies in the fact that these shirts are strictly weekend-wear and non work appropriate (never underestimate the power of the Pavlovian response mechanism). We're also strongly associating this fabric with altogether good things such as football, apple picking, pumpkins and sundays in general. (PH: "I'd also like to touch on the increasing value of layering. I know we're all pretty well versed on the wonders of layering, especially in the fall, but it's generally a failsafe tactic to layer a waffle-knit long sleeve along with other pieces of clothing... it adds an interesting texture, as well as fantastic comfort. A good move, either way.")

Finally, in the realm of home decor, I am obsessed with my new waffle-weave shower curtain. I tend to like the very plain in bathrooms. Super white with maybe a little washed out color here or there. Texture is paramount and the soft texture of this is so great. There's also sort of a chunkiness about it that makes it feel substantial and somehow also, comforting. I love the clean white but there are plenty of other colors here. (PH: "On a related, but non-waffle-oriented topic... I trust Bets's judgment because, well, it tends to be impeccable. I also like the idea of being simple in bathrooms. I just warn people who may not have Bets's eye for accents. When using a simple shower curtain, such as this one, or when using such large areas of pure whites in design, it's incredibly important to add a contrasting element in order to prevent the look from traversing from 'clean and simple' to 'oppressively sterile.' This can come in a variety of forms, from a simple use of a bold color, to adding an element that brings out the texture and/or graphic elements embedded in the pure white piece. Since white is a solid base for anything, the potential for accenting your space is virtually endless. Good luck!")

We Love Crostini

We, the aesthetes, fancy ourselves a bit social, the life of the party, perhaps even, the party itself. We love playing host. From coming up with an inspired theme and carefully crafting the perfect invitation to sweeping up the last bits of confetti, we love every minute of it. As with many matters, we’re particular about certain things some may consider small details but we find if executed correctly, may become the perfect touch. Lighting, menu, music, density, these are all paramount. Please refer to Apartment Therapy’s party architecture series for excellent and more detailed counsel. Today, we’ve chosen to share with you our favorite party snack, crostini.

Crostini, or “little toasts,” are quite simply thin slices of bread (usually baguette) brushed with olive oil and then toasted or grilled. Bruschetta distinguishes itself merely by the fact that it is usually cut quite a bit thicker while both may be topped with other things. We find crostini an excellent party food as it is bite sized and easy to eat due to the thinner cut of the bread. Having experimented with several versions with different toppings, we use our modification of Giada De Laurentiis’ cheese crostini recipe as a party staple. Flavorful and crunchy, the topping is baked right into the crostini itself so nothing spills off.

Please note that the original recipe called for anchovies and since neither of the aesthetes loved that idea, Phat Tony brilliantly suggested the sun dried tomato paste substitution.

AQOT Crostini (as adapted from Giada De Laurentiis)

1/4 cup (1/2 stick) butter
2 tablespoons sun dried tomato paste (or finely chopped sun dried tomatoes packed in oil)
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (1/3-inch thick) slices baguette
1 cup grated Provolone

Preheat oven to 425 degrees F.

Melt the butter in a heavy small skillet over medium heat. Add the sun dried tomato and stir until it dissolves, about 2 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.

Arrange the bread slices on a large baking sheet. Brush with the sun dried tomato mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.

Cheers.

The choice is (over) easy... I like mine fried...

Having the opportunity, as it were, we'd like to say a thing or two about fried eggs.

"Who?" "What?" "Why?" The hub-bub is at a dull roar. "Peas and carrots, peas and carrots... the lips, the teeth, the tip of the tongue... zing-bing-a-ring-aloha-ah-yay-koo-koo-ah-yay..."

Yes, fried eggs.

Our inspiration comes from a single place. No, not the classic english breakfast. Nor knocking a golf ball deeply into a sandtrap (not that we make golf analogies... Neither Bets nor I do that...). We're talking about the Pane Frattau, and everything that it, in its infinite goodness, may remind us of.

On his show, Mario Batali, while reeling us in with the notions of suptuous cuisine and certain al dente pasta, often takes us to an unfriendly place of watery sauces. His restaurants, however, are anything but watery and disappointing. His lesser Manhattan eatery, Otto Enoteca & Pizzeria, is a joy in almost every way. The ridiculously extensive wine lists and the clever cocktails are only the beginning... the antipasti, the insalata, the pizzas and the pastas... even the deserts... everything is fantastic. Of course, this is coming from someone who all too often sticks to a reliable Montepulciano d'Abruzzo or prosecco, and never ever strays from the Pane Frattau.

The Pane Frattau is this amazing pizza, simply topped with tomato, pecorino, and a gloriously fried egg. To kick it up a notch, try adding freshly chopped chili peppers to the pie... and for the carnivores in the house, don't be shy in asking for prosciutto, just for fun. I never thought the word "elegance" would come to mind with respect to pizza and eggs, but there you have it.

If in New York City, go there immediately, if not sooner. You're welcome.