Absurdly Addictive Asparagus from Food52
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I just discovered that former NY Times food writer and author Amanda Hesser has a terrific food website. Founded with partner Merrill Stubbs, Food52 features recipes from recognized chefs and community readers with a passion for food. The site is called Food52 and was founded to "bring cooks together from all over to exchange recipes and ideas and to support each other in the kitchen. We wanted to create a buzzing place for others who do what we do all day long: talk about food!"
Everything looks delicious on the site which is attractively designed and easy to navigate.
Here's just one of the appealing seasonal recipes I found this week:
Absurdly Addictive Asparagus by kaykay
"The title pretty much says it all. With her recipe, kaykay takes an already promising set of ingredients and artfully combines them in such a way that the resulting dish exceeds the sum of its parts. 2-inch lengths of asparagus, crisp-tender to the bite, take center stage in a savory tangle of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The rendered fat from the pancetta, along with a knob of butter, is just enough to keep the vegetables from being dry without smothering the fresh flavors. The recipe is supposed to serve 4, but we could easily imagine polishing off an entire pan by ourselves."
Serves 4
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
This recipe was the winner of the Best Asparagus Recipe Contest. Check out Food52 for virtual inspiration in the kitchen.
Who Cooked Your Dinner? A Cautionary Tale
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- Written by Joanne Wallenstein
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When we booked our reservation at a highly recommended tapas restaurant in the village a few weeks ago, we never imagined we would get wrapped up in a public health incident that snared our family, friends and even friends of friends. Recently back from a short trip to Spain to visit my daughter, who is studying in Seville, I was enthusiastic about tapas and eager to sample some in New York. A foodie in the city suggested we try Alta on 10th Street, and rather than celebrate the second night of Passover with a Seder we invited our kids and a few friends for a festive evening out.
At first we had trouble finding Alta, which is below street level in a row of townhouses, but once inside, we were served up some very strong Sangria and the evening was off to a promising start.
We ordered quite a few tapas to share –and I must admit that time and the sangria have erased all memory of what we ate. I remember that everything was tasty and quickly consumed by our party of six. And we didn't stop with the tapas. When the waiter proffered the dessert menu we ordered some of that as well. Again, I can no longer recall exactly what we ordered but we left the restaurant in excellent spirits and when we found the car on the street without a parking ticket we deemed the evening a success.
That was until Saturday April 6, when I got an email from my foodie buddie quickly followed by another email from the mother of my daughter's friend who had joined us for dinner that night. Turns out that the dessert chef at the restaurant had been diagnosed with Hepatitis A, a potentially deadly virus, and a warning was being sent to everyone who had dined at Alta between March 23 and April 2 when this chef was on duty. The NYC Public Health Department advised that anyone who had eaten there between those dates, and specifically eaten dessert, get a vaccine against Hepatitis A. The Health Department had even gotten all the phone numbers of those who had reserved to eat at Alta during that time period and I received a phone call advising me to get the vaccine. The good news was that if we got vaccinated within two weeks of exposure we should all be fine.
My husband, who is a physician, thought about it briefly and decided that our 27 year-old son should get the vaccine, especially as he tends towards hypochondria, as he told a NY Post reporter at the clinic. When our 24 year-old daughter called from New Orleans my husband instructed her to go to the university health center and get the shot too, though she was pretty sure she never tasted the dessert. I also wanted to get the vaccine. My husband, figuring he was already immune from all his years of exposure to various diseases in the hospital, was leaning against the vaccination for himself. So – we hopped into the car and headed off to the NYC Health Department at Ninth Avenue and 28th street to check out the scene.
On the way into the city, my husband got in touch with his colleague Dr. Joel Ernst at NYU – who was an infectious disease expert. It took him less than a minute to tell my husband, in no uncertain terms, to get the vaccine. He told us that when he was a boy his father had fallen ill with Hepatitis A and was so sick that he went from, "thinking he would die to being afraid he wouldn't." Dr. Ernst also reassured us that the vaccine had few side effects and was not risky.
Though the NYC Health Department looked bare and institutional they had set up an efficient weekend team to vaccinate hundreds of diners. We filled out a series of forms and were then ushered into a small room with a very efficient Caribbean nurse named Marilyn. She completed even more paperwork and then instructed us to relax while she gave us a shot in the arm. It was surprisingly painless and was over in a flash. With a smile Marilyn said, "this is why you are so lucky to live in the United States." We sat in a waiting room for a few minutes to make sure we didn't get a reaction to the shot and then we were on our way.
My husband, who works at NYU Medical Center, was impressed with the entire operation of weekend workers who had come in on a moment's notice to avert what could have been a major health crisis. It reaffirmed his faith in government and demonstrated why we need to fund public health programs to safeguard our individual health and society as a whole.
Though I was grateful that the Health Department was able to intervene this time, the incident made me wonder how many other kitchen staffers at restaurants are sick with contagious diseases and never report them. We heard through the grapevine about a similar incident at a Scarsdale restaurant that was never made public. I guess what you don't know can hurt you!
When I woke up Saturday morning I never expected that I would find myself at the NYC Health Department in Chelsea, but when I woke up on Sunday, I was so happy I had gone.
My Day as a Manischewitz Judge
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Holy kreplach! I couldn't believe my eyes when, in January, I got a letter inviting me to be a judge in the 7th Annual Manischewitz Cook-Off, scheduled for the week before Passover.
"Does the Pope wear a tall hat?" I almost wrote back. But, I thought, wrong analogy.
Anyway, I was psyched. Pretty much everything I know about Judaism, I learned from watching Charlton Heston. Finally, a chance to reclaim my roots! And eat! I was SO in.
On March 21st, a limo whisked me away to Manischewitz's Newark headquarters, a compound of industrial edifices populated with friendly, hair-netted staff. I was ushered down a hallway adorned with Warhol-esque paintings of Manischewitz chicken-soup cans to the judges' room. There were six of us, including food bloggers and editors from The Huffington Post and Foodnetwork.com, plus Jamie Geller, a celebrity Jewish cookbook author. (My creds: I'm a senior editor at Parenting and past editor of the New York Daily News's Sunday food section.)
A company exec briefed us: Out of more than 2,000 entries, a panel of Manischewitz experts had selected the four tastiest, most original recipes; a fifth had been chosen through popular vote. The five semifinalists would get an hour to whip up their concoctions. Our job would be to monitor their progress, and, of course, taste-test.
We listened intently to the rules. There was some serious gelt at stake for the winner—a new Maytag kitchen and enough cash to cover the taxes, for a total value of $25,000. We weren't just playing for Afikomen money here!
Soon enough, we gathered in the festive contest-staging area, created by clearing away part of the factory floor. Pallets of soup cans were stacked to the ceiling! Kosher stoves and cook stations had been set up for the contestants.
An avid audience was on hand—media, VIPs, and even local kids. Many of those lucky folks got to take a factory tour (the matzo oven is the length of a football field!), but alas, I was too busy. After introductory remarks by the company's CEOs, the contestants' ovens were lit by rabbis, and it was game on.
The contestants were all Jewish (a flukey first for the contest, which is open to people of all faiths) and from all around the country. You 
like your Seder with a Southern twang? Robin Saul, from Atlanta, was cooking up Balsamic Mushroom Matzo Paninis with Mango Jam. And who says they don't know gefilte fish in the Golden State? Josie Shapiro from San Francisco was stirring up Faux Pho. Nor is our nation's Midwest matzo-deprived, to judge by the presence of Michele Kusma, making Sweet & Spicy Seared Tuna.
Two locals rounded out the list: Allison Hoschander, from Woodmere, NY, with a Chicken Potato & Leek Pie; and youngest-ever contestant Yitzi Taber, from Bergenfield NJ, just 17 years old and already slingin' Garlic Chicken Rollatini. What a catch for some lucky Scarsdale girl someday!
We'd been asked to rate each dish's ease of preparation and factor it into our overall scores, so I spent the hour assessing the chefs' efforts. Were they using tons of pans? Fretting as they fried falafel balls or chicken breasts? Why weren't they just reaching for the Chop Stix takeout menu instead, like I always do? Oh yeah...contest...prize...
As quickly as the hour passed for me, I'm sure it flew by for the semifinalists. Before we knew it, my fellow judges and I were seated at a long table, cameras trained on us as each contestant presented his or her dish. (Right about then, I noticed my name tag was misspelled "Skolnick," with a 'c.' But for as many times as I've misspelled 'Manischewitz,' I suppose it served me right.)
We took our nibbles, and rated each dish on factors like presentation, taste, and originality. It was tough to choose! Each was scrumptious in its own special way. Our score sheets where whisked away for back-room tabulation.
It was amazing to watch Josie Shapiro get teary as she took the crystal trophy—and twenty-five grand—for her Faux Pho, made with Manieschewitz broth and noodles (for hers and all the awesome recipes, visit manischewitz.com). Josie had truly earned her big win, for showing that you can still enjoy exotic Asian flavors while keeping kosher. Hmm, maybe I don't have to call Chop Stix quite as often as before!.
I returned home with a lovely engraved serving tray, commemorating my service as a judge, as well as with some Manischewitz nibbles, like macaroons and latke mix. A happy holiday to all my Jewish (and non-Jewish) Scarsdalians, and if you should enter the 8th annual Manischewitz Cook Off, may the top prize not "pass over" you!
Deborah Skolnik is a Greenacres mother of two and big-time Manischewitz fan.
Polpettina Expands Seating and Hours
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If you've been frustrated in attempts to get into Polpettina in Eastchester, give them another try. After a long battle with the Village of Eastchester they have finally expanded their dining room into the space next door and there are now many more tables. Famous for their delicious meatballs, pizzas and pastas, this homestyle eatery with locally-sourced ingredients will please foodies and "meat and potato" diners. For me, it's a challenge to order because between the regular menu and special items like lamb meatballs and foie gras, it's difficult to choose.
In addition to expanding the dining room, Polpettina has also expanded their hours. They are now offering family style dining for tables of 6-10 people every Monday through Thursday at 5 pm and 6:30 pm. The four-course week night dinner includes a selection of salads, appetizers like fried calamari and mussels fra diavolo and flavorful entrees such as eggplant parm, pasta Bolognese, porchetta and roasted chicken. All for just $30 including a dessert of zeppoles (donuts with powdered sugar) or gelato.
Poplettina is now also opens on Sundays at 10 am for brunch. The new menu looks like a good reason to get up and out of the house. Some of the items that caught my eye were the croissant French toast, featuring a Balthazar croissant, NYS maple syrup with sliced banana, the house cured salmon with bagel chips, hard boiled eggs, capers, marscapone and pickled red onion and the brunch pizza with sliced potato, LQ Farms prosciutto, egg and house-made mozzarealla. Sounds divine!
So even though they don't take reservations, now that they have doubled in size, getting into Polpettina should be a whole lot easier.
Polpettina
102 Fisher Avenue
Eastchester, NY 10709
polpettina.com
914-961-0061
Chilemeister Shares Winning Recipe
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The delicious aroma of chili permeated through the air at Hitchcock Presbyterian Church on Greenacres Avenue on Sunday, March 3, as the Deacons held their 3rd Annual Chili Cook-Off. This year's event attracted 13 chilimeisters. Their impressive recipes and unique creations, ranging from meat to meatless, turkey, chicken, vegetarian, chipotle, Moroccan, spicy, sweet, white beans and black beans, to name just a few, gave the judges, Paul Lee, Gene McMurray and Jensina Olsen, quite a tough time in selecting the winners:
- 1st Place Tom Veres
- 2nd Place Lee Maiden
- 3rd Place Bob McFarlane
- Crowd favorite Joe D'Angelo (Boy Scouts)
The event was organized by Tom Veres and Janet Hyde, also Deacons, who said that the Chili Cook Off 
represents "food, family and fellowship" in a fun a festive way. The event started with 8 chilimeisters two years ago and has soared in popularity over the years with over 200 people attending this year's event. Especially noteworthy is how many children enjoy the event. Veres added that many of the chilimeisters who have children in Hitchcock's Youth Forum also donate several gallons of chili which are in turn sold by the youth as a fundraiser at their car wash in the church parking lot every September. Last year also attracted members of the Scarsdale Fire Department, whose representative Doug Mignone, won top honors.
Lee Maiden agreed to share her recipe, as follows:
Serves 8-10
5 T vegetable oil
3 lbs. ground beef
3 yellow onions
5 cloves garlic, chopped
1 jalapeno chili pepper, seeded & minced
1/2 cup chili powder
2 T ground cumin
1 T ground oregano
1 ½ Cups beer (I used Yuengling Traditional Lager)
2 ½ 2 Cups beef broth
1 can (28oz) crushed tomatoes
In a soup pot over medium-high heat, warm 1 T oil, add half the beef, cook stirring until browned (5-7 min).
Transfer to a colander (drain the fat) and repeat with 1 T oil and remaining beef (again drain beef).
Add remaining 3 T oil to pot along with onions, sauté and stir until softened (5-7 mins)
Stir in garlic, jalapenos, chili powder, cumin, oregano and coriander and cook for 1 min.
Add broth and beer, stir for 40-50 min. You are done!
You may also add 1 can (15oz) kidney beans at the last minute . . . heat
Plans are already underway for next year's event. For more information, contact Tom Veres at [email protected].
Photos by Lawrence Tsuyuki
