Anniversary Dinner

Billy and I celebrated our anniversary last week with a homemade dinner and a great bottle of wine. I have to say, it was exactly what I wanted—simple, delicious, loving—and I couldn't have asked for a better way to spend the evening.

On the menu? Mussels in white wine, shallots, and garlic over linguine. I made a frisée salad with warmed cherry tomatoes and a simple vinaigrette. Only now will I admit that I used Vegenaise in the dressing. Had I mentioned this the other night Billy would have vetoed the salad on mere principal. Hey, I've learned to be cunning in the kitchen over the years.

Give the mussels a good cleaning. If you find any open mussels, give them a good tap on your kitchen counter; any that don't close on their own need to be thrown away.

While you're boiling the linguine, finely chop 2 shallots, 5 cloves of garlic, and a 1/2 cup of parsley. Heat 1/2 cup of olive oil on medium-high heat. Add the shallots and sauté for a few minutes until soft. Then add the garlic, stirring constantly, careful not to burn.

Now for the moment of truth! Dump the mussels into the pot along with 1/2 cup white wine, half the the parsley you chopped, and a generous amount of salt and pepper. Cover and cook for 6 minutes. Discard any shells that haven't opened.

Plate the linguine and pour the mussels on top. You can thicken the sauce with a tablespoon or so of butter. Sprinkle with parsley.

This meal couldn't be any simpler. You will love it. Bon appetite!

Easter Basket

Inspired by the hope of Spring and memories of chocolate-filled Easter baskets from my childhood, I had fun dreaming up unique gifts to offer your host (or mother) this Sunday. I found this beautiful porcelain produce basket at Anthropologie (you can also buy something similar online) and decided to fill it to the brim with goodies. My very own mother came up with the brilliant idea to use shredded grocery bags as filler (genius). I can't think of a more creative way to recycle!

First I made a traditional Easter basket stuffed with chocolate from Jacques Torres. Let's be honest...who wouldn't want to receive this as a gift?

For the goddess of hearth and home, a basket filled with a bird's nest and dyed Easter eggs.

I think this collection of herbs and sea salt would be the perfect gift for a passionate gourmand(e).

Once the treats find their rightful home, the basket can be used to store produce in the fridge.

Have fun creating something personal for your host or hostess. A gesture like this—festive, thoughtful, and practical—is a genuine way to show your gratitude.

Springspiration

While Spring has decided to hold out on us a little while longer, I've taken matters into my own hands with some "springspiration" for my home. Sure, it may be snowing outside, but the season is alive and well inside my apartment. Here are a few simple ideas to brighten up your space.

The easiest way to capture the essence of Spring is to bring nature indoors. Fresh flowers arranged in large, wild bunches add a bit of unkempt beauty to an otherwise ordinary table or countertop. I love the gorgeous Garden Roses below (and they smell outrageous). The bowl of lemons in an old ironstone bowl add color to my black side table.

These huge pink branches make a statement and yet feel natural, as if they're growing in my apartment.

It's time to put away the wool throws and the dark, heavy fabrics in favor of fresh patterns and textures. My favorite design is Ikat—which has been a popular trend for the past few years—because it really pops against a neutral palette. I have a blue Ikat pillow on my couch that always feels new. No matter where I put it, it brightens up the room.

You can utilize color in simple ways without having to commit to a complete overhaul of your home. Choose "goes with everything" colors like red or cobalt blue (which is the color of this season, both in fashion and interior design). My red French apron hangs in my kitchen and has become part of the decor. I use the old, red-striped tea towel everyday.

I bought the blue chair from a friend years ago and I think it works well juxtaposed with the browns and lucite. I love the mix of old and new.

The last idea just makes me so happy I could scream. I think one of the fastest ways to update your house for spring is to outfit your bed with crisp, white sheets. It's like diving into a clean, blank slate. You don't have to spend a lot of money; the sheets on my guest room bed are from Target. Of course there's always linen (by now you should know about my vintage linen obsession). Restoration Hardware has a a beautiful collection of Belgian linen bedding; I especially love the big linen duvet. An all-white bed is definitely my idea of heaven.

All of this to say, don't waste anymore time waiting for Spring to arrive. Take charge of your own personal indoor climate by bringing the fresh, light qualities of the season into your home. Maybe it will even inspire warmer weather and sunnier days!

Get Springy

I'm sure I speak for the entire Northeast when I say that I am done, done, done with this cold weather. At least today it's sunny outside. Last week was just obnoxious—rain, wind, biting cold—and as I trudged through the unforgiving remnants of winter I felt a bottomless black hole in my soul.

I begrudgingly climbed out of my weather-induced funk (because, let's face it, sometimes it's just easier—and secretly more fulfilling—to wallow down there in the darkness) by cultivating the opposite. Baby, it may be as cold as the Arctic tundra outside but gosh darn-it I was determined to make it warm and springy in my heart. Craving something fresh, I dove into the creation of a lemon curd tart. The recipe is easy but promises to wow a crowd; your guests will say, "Wait, you made this?" You'll need the following tools: a false-bottom tart pan, a food processor, and a zester.

I love the tart shell recipe because it's basically shortbread cookie dough that you press into the bottom of a tart pan with your fingers. Cream 1 1/2 sticks of room temperature, unsalted butter with 1/2 cup of sugar and then add 1/2 t of vanilla. In a separate bowl, combine 1 3/4 c of flour with a pinch of sea salt. Slowly add the flour mixture to the butter/sugar, using your hands to mush it all together. Note: You can use a mixer but I find it exorbitantly more satisfying to do it with my hands (plus it allows you to work out your winter aggression). Once the dough has formed, press it into a flat disk using the palm of your hand. Transfer the dough to the tart pan and mold it to the inside of the pan using your fingers. Remember, you're basically making a shortbread cookie so you don't want it to be too thick or you'll have to eat the tart with a steak knife. Stick the tart pan in the fridge to chill, then preheat your oven to 350 degrees.

Once chilled, butter one side of aluminum foil and place the foil (buttered side down) into the tart shell. Fill the shell with beans (I keep a tin of beans in my cupboard for just this purpose.) Bake for 20 minutes and then remove the beans and bake for another 20 minutes (or until the tart shell is lightly browned). Set it aside to cool and meanwhile get crackin' on the lemon curd.

In a food processor, combine 1 1/2 c of sugar with the zest of four lemons. Mix 1 stick of room temperature, unsalted butter with your homemade lemon sugar until smooth. Add four eggs (one at a time) until combined. Then add 1/2 c lemon juice (which you extracted from your zested lemons) and a pinch of salt.

At this point you will look down at your lemon concoction and see a curdled mess, which will send you into a state of panic that I must advice you to rise above. You have not messed it up. Take a deep breath and transfer your sad, curdled batter to a sauce pan where you need to slowly cook it over medium-low heat for upwards of ten minutes. You must man the stove and stand there stirring the pot. It will start to thicken (enough to coat a wooden spoon). I admit I've grown impatient from time to time and turned up the heat when I don't see anything happening. I ended up with scrambled eggs. So again, I must advice you to hold tight and breathe (you can turn up the heat a little bit, but don't get too greedy).

Pour your lemon curd into your homemade tart shell ("Why yes, I made this from scratch"). Let it set at room temperature for a few hours. It's beautiful as it is but you can also get creative by decorating the top with berries. The taste is divinely fresh and zingy. It may be chilly outside folks, but it'll be warm and springy in your soul.

City Bakery

There are a few magical New York landmarks that've stolen my heart. This particular gem has been my home away from home for over eight years. An innovative twist on the classic cafeteria, City Bakery is a mecca for the foodie. Their blueberry corn muffin is a staple in my diet. My favorite bakery celebrated their 20th anniversary on December 8th, 2010 and we toasted their success with champagne and mac ’n’ cheese (of course).

I recently sat down with baker extraordinaire (and fellow Baltimorian) Maury Rubin to delve into the man behind the famous pretzel croissant. Maury discovered his passion for pastry on a vacation to France (bien sûr). His serendipitous trip to the French countryside was the beginning of a new path which ultimately transformed this two-time Emmy winner for sports broadcasting at ABC into a veritable pastry guru. "I had planned to do television for the rest of my whole professional life, but knew I didn't like the collaborative part of it," explains Rubin. "Watching this guy [Denis Ruffel] make pastry out of butter, flour, and eggs...that was an especially appealing process; it's you, your brain, and your hands."

Inspired by the yoga––the process––of making pastry, Maury embarked on a year-long apprenticeship in Paris (sigh) and then returned home, anxious to explore the pastry shops of New York only to discover that they fell short of his expectations. "I began to realize how much I'd learned and [that period] became about deciding that I could actually do this." His eyes lit up as he described the beginning of City Bakery. "I spent three years imagining the bakery, conceiving the bakery, and raising money, and we opened in December 1990. I made a good business decision by being close to the farmers' market and I didn't know how fabulous the timing would be because that market was the impetus for the refurbishment of the entire neighborhood. I picked the perfect spot and rode a very big wave."

Following in the footsteps of Alice Waters, Maury took the concept of local/organic/seasonal restaurants and applied it to his bakery. Collaborating with the farmers of the Greenmarket, Rubin laid the foundation for his ever-expanding collection of bakeries. In fact, Birdbath takes the green factor to the next level, infusing consciousness into every layer of the business from the rickshaw pedal delivery to the materials used in building the space. They even offer a 25% discount if you arrive by bicycle or skateboard! I asked Maury when his passion for the environment took root. "In third grade. Someone came and gave an assembly on the pollution of the Chesapeake Bay and that stayed with me. That was my touchstone moment."

Homemade Marshmallows hanging from the ceiling.

I often find myself tucked away in his bakery, watching the world go by, and I'm struck by the community he's created. Fellow New Yorkers can find solace in their collective love of butter, flour, and eggs. The 19th Annual Hot Chocolate Festival is on as we speak, with a different flavor hot chocolate for each day (today, for example, is "Tropical Hot Chocolate"). Being in the midst of this great beacon of baked goods reminds me of the power of creativity. Maury's yoga is his devotion to the creative process. "I love that I get to think about ideas and then make them happen." It's a treat to see his ideas take shape and I, for one, look forward to the continued evolution of my beloved bakery.

Valentine's Day Truffles

This recipe was inspired during a recent trip to Balthazar while practicing sutra 2.33, proving once again that good things happen when you do your yoga. These truffles make a beautiful Valentine's Day gift. I found the small, heart-shaped box at Kate's Paperie; it's the perfect size for your special someone. I had a lot of fun playing with chocolate and tweaking the recipe. Believe me, I tested each and every one with you in mind.

Rum Chocolate Truffles

4 bars of Green & Black's 70% Dark Chocolate Bars
1 cup heavy cream
1/2 t vanilla
1 T espresso (or hot brewed coffee)
3 T dark rum

Finely chop the chocolate and place in a bowl. Bring the heavy cream to a boil and then turn off the heat, letting the cream sit for 30 seconds. Pour the cream into the chocolate and slowly stir. Make this a meditation, watching intently as the chocolate melts. Pour in the vanilla, espresso, and rum, stirring well after each addition. Then go live your life for an hour, letting the chocolate rest on the counter to harden.

When you return, scoop out a spoonfuls of chocolate and shape them into small balls. Place the truffles on a parchment paper-lined cookie sheet and chill them in the fridge for a half hour. I was able to make 35 truffles with this recipe (so either you have lots of valentines or one very lucky person – perhaps yourself – who'll get to enjoy massive amounts of chocolate).

I rolled the truffles in either cocoa powder, coconut or a homemade orange sugar (1/2 c sugar and the zest of one orange, mixed finely with a food processor). Roll the truffles in your hands to heat the chocolate slightly and then roll them (pressing slightly, especially with the coconut) in your chosen topping. I found these pretty paper baking cups at Sur La Table and thought they were so festive for Valentine's Day.

I know you're going to love the combination of rum and orange sugar and the rum and coconut. Savor every bite!

Will Practice for Cookies

Yesterday I escaped the cold and popped into Balthazar to grab a cappuccino. I was in a hurry and felt relieved to see that the small, cheerful bakery was nearly empty. With only one woman in front of me, I knew I'd be able to get in and out in a New York minute. As I waited in line I couldn't help but eye the heart-shaped linzer cookies stacked on a tray in front of me. Dusted in powdered sugar with their glistening bright-red jam, they beckoned me to take them home.

Staring at those gorgeous cookies, lost in thought, I was unaware of the scene unfolding at the cashier. The woman in front of me was quickly proving herself to be a high-maintenance nightmare. "No, I wanted 2 sugar, 2 strawberry, 6 pistachio and 5 chocolate. You don't have strawberry? But she said you had strawberry donuts. Oh well, then fine...I'll take 3 sugar, 5 pistachio, 2 chocolate and some croissants". Her voice grated on my nerves. She barked her order and seemed to lack tact or class (or perhaps a little of both). I immediately lumped her into the pile where I put all unconscious, obnoxious people and was about to give her my standard "I want you to know just how much I disapprove of your behavior" stare. The minutes were adding up and I reassessed just how badly I wanted my beloved cappuccino.

The pros (a jolt of caffeine whose taste would transport me to Paris) outweighed the cons (being in the same room with this woman). Here was my opportunity to practice yoga and so I did the only thing I could manage in that moment; I breathed. Focusing on my breath, I concentrated on sutra 1.33: "By cultivating attitudes of friendliness toward the happy, compassion for the unhappy, delight in the virtuous, and disregard toward the wicked, the mind retains its undisturbed calmness." Hey, it was worth a shot (of espresso).

I stood there breathing and trying to soften in the presence of the wicked and felt grounded by my efforts. There was nothing I could do about the fact that she was still ordering baked goods with an air of superiority. The only thing I could control was my reaction. I chose to disregard her and fixate, instead, on those supremely divine linzer cookies. I thought about Valentine's Day and let my imagination take me to my kitchen where I dreamed of making chocolate truffles dipped in cocoa powder. I melted and found my own inner calm by redirecting my attention (sutra 2.33).

As the cashier rang up this wicked woman, she caught a glimpse of me standing there with my lone cappuccino and stopped what she was doing. Moving like the wind, she started putting various goodies into a small bag: a few Madeleine's, a couple of donuts and one of those beautiful heart-shaped linzer cookies. I held my breath. Could it be? Was I about to be rewarded for good behavior...for practicing my yoga in the face of skin-crawling adversity? The cashier handed me the small bag and said "Thank you so much for being so patient and kind. Normally people start yelling and complaining, but you were just so patient. Thank you."

You're welcome. Thank you, chère Balthazar and you crazy New Yorker (who, by the way, hopped into her chauffeured car after I held the door for her, which of course she refused to acknowledge) for allowing me to practice my yoga. The cookie was a delicious reminder to look at each obstacle as an opportunity to practice.