Boriqua Blog

April Showers, Bring May Flowers

After an incredibly beautiful month of April here in NYC this year, I am giddy with excitement at the arrival of the merry month of May. As lovely as April was, with three of my home girls’ birthdays (Violette on 4/12 and Migui on 4/25, Jennifer on 4/30), the birthdays of two of my children (Angela on the 3rd and Marc on the 6th), the Spoons Across America Dinner Party Project , and the rapturously beautiful weather, this May is special because I am approaching a monumental milestone.See for yourself:It’s official! I have passed my Papi in age (he’s been 39 for quite some time, now)! I can’t believe it! Jerry is finally throwing me a party, Mami, Papi, Tia Nery, and tons of friends and family are going to join me to celebrate my semi centennial… and I’m gonna party, like it’s my birthday!My birthday is actually on the 6th of May, but we’re celebrating on the 9th, because I thought it would be a good ruse to get Mami out of Florida for Mother’s Day on the 11th. My fabulous friend Loni’s mom, the ever-fabulous Edith is celebrating her 80th birthday on May 10, so we’ll be celebrating all weekend long! Don’t forget lovely Esmeralda Santiago’s birthday on May 17, rounding out the month’s festivities. I can’t wait!A special thanks to my sweeties Sammy Velez and Brian Connor for designing my fabulous invitation and poor long suffering Miguelina for all her hard work executing the preliminaries and the RSVPs.

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This past Monday, April 14, Mrs. Karen Silverman and I worked in tandem with the James Beard Foundation to host the Spoons Across America Dinner Party Project at Mark Twain I.S. 239 in Brooklyn for the second time in two years. I must say that although last years class left some pretty big shoes to fill, I had an immeasurable feeling of satisfaction, not just as a teacher, but also as a parent, because my daughter Angela is one of Mrs. Silverman’s students in this class. I was also accompanied by a team of volunteer chefs who came to help execute the mission, which was to host a formal dinner party for 120 guests that evening. The day started (for the students) at 8:00 AM with groups assigned to specific recipes.

Our menu was pretty ambitious, for a group of 7th graders, but with my team in place, I was confident that the kids would pull through. I can say in all honesty, that I was not prepared for the the terrific job they did. Chef Alejandro worked with Group 6 on the Pork Loin Roulades Stuffed with Roasted Red Peppers and Sweet Plantain Mash, Chef Pete worked with Groups 1 and 2 on the Chicken Kiev, Chef Gabriela worked with Group 3 on the Tiger Eye Rolls, the Pink Flamingo Sauce and the Caesar Salad, Chef Yamaris worked with Group 4 on the Catalan Spinach, and Coconut Panna Cotta with Tropical Fruit Brunoise, I manned the station on Group 5 to execute Julia Child’s recipe for Pomme Dauphinois, and Mrs Silverman went from group to group, helping the class wherever it was needed.

While it was no small task that was put in front of them, the kids faced their work with enthusiasm and good cheer, and everyone was well engrossed in their respective assignments in no time flat.

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It’s been a long time since Jerry and I had a date night, but Erik bought tickets to Hairspray for Angela’s birthday, so they went off to the theatre, and Jerry and I headed for the new spot in the neighborhood, Pomme de Terre, which is brought to you by the same fine folk from The Farm on Adderley on Courtelyou Road. Cute and cozy as a button, we arrived without reservations at 6:30 to fine the place already packed with a cheery crowd from the neighborhood. Wow….I’m thinking good news travels fast! It has a charming exterior painted blue and yellow, and pretty tile bistro floors with exposed brick walls, making it feel inviting right off the start…but I’m not here for the decor, right?Dining Room at Pomme de Terre

After enjoying a glass of Cahors at the bar, we were seated at an intimate little table for two, and presented with menus that were full of lovely bistro fare. Jerry enjoyed a bottle of Thierry Blonde French beer, while he perused the menu.

Everything sounded so very good that we decided to order three appetizers. I went for the Cream of Cauliflower Soup with Rock Shrimp garnish, while Jerry opted for the Potato-Leek Tart, and the Mixed Greens with Bacon and Blue Cheese. The soup arrived nice and hot (you know my pet peeve about soup that’s not hot!), with a velvety texture, and perfectly seasoned. One might argue that cauliflower is nothing to get excited about, but I am here to tell you, I could have easily made a meal out of that soup…it was that satisfying!

Cream of Cauliflower Soup

The Potato-Leek Tart did not fail to impress, either. Crisp and flaky, the crust stood up to the filling of Potato and Leek, offering the perfect contrast to the creamy filling. The mixed green salad with crispy, salty lardons, crunchy, bitter radicchio and a perfectly poached egg, was also good enough to serve as a meal. Pass the crusty bread, and a glass of Cahors and this girl is good to go. With the appetizers scoring a grand slam, I could barely contain my excitement while waiting for the entrees.

Mixed Green Salad with Bacon and Blue Cheese

Potato Leek Tart

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…but this message to too good to pass up. See for yourself:

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I crossed a very significant milestone in my life tonight. It wasn’t an act of earth shattering difference, but it was very significant to me. I know you might think that this is me on the drama soapbox again, but truth of the matter is, I really find myself introspecting about things which I have previously thought of as mundane. My youngest child, my daughter Angela, turned 13 today.

No biggy, right? I mean, I’ve done this three times before with the boys, with not so much as a blink, by me, other than of course, taking care of the festivities. But it’s come to me that this is it…no more babies in the nest. She is starting to spread her pretty little fledgling wings, and I am not anticipating her solo ventures (although of course I will support her growing into a strong, intelligent independent young woman).

We went to dinner at Blue Ribbon Park Slope, because Erik was working tonight and wanted to see her to give her his present, but also because it’s one of the places she loves. She ordered her Shirley Temple, and asked for the Lobster Dinner, while Jerry and I watched her, almost furtively, afraid to see the young woman morph out of the perfect chrysalis of her girlhood right before our eyes.

How proud am I of this little girl, who is growing into such a compassionate, intuitive, brilliant and beautiful young woman? Thirteen years ago, tonight, she entered my life and changed it forever…tomorrow, I must start to prepare for her departure into the adventure that will be the rest of her life.

Sigh…I guess I can hope for grandchildren, one day…

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That quote is from the poet, John Donne, and it has never rang truer to me than after reading an article in the New York Times Dining Out Section this morning. Fellow food aficionado, computer tech guardian angel and good friend Jason Perlow was featured in the article “The Fat Pack Wonders if the Party’s Over”.

Hiroko Masuike for The New York Times

Jason Perlow, a blogger, was over 400 pounds and now diets.

 Click on the link to read the full article:

http://www.nytimes.com/2008/03/19/dining/19fat.html?pagewanted=2&_r=1

I applaud Jason’s efforts to enlighten his audience and readers on the concept of healthy eating, and the fact that you do not have to sacrifice taste when watching your health (notice I didn’t say weight!), and I think it absolutely ridiculous for people to negate the danger of excessive eating, or eating without a conscience. I’ll go on to say that no one loves a good piece of pork belly, tocino, or short ribs more than me, but I know enough not to eat like that everyday, and when I do eat it, I exercise moderation in my intake. To state otherwise when having the ear of a multitude, is both irresponsible and unconscionable. Kudos to Jason, Drew and Joe B. for bringing this issue to light!

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 *EDIT* A warm and heartfelt CONGRATULATIONS to Alejandro and his lovely wife on the arrival of their new Princess Melina Vita Cantagallo.  Bienvenida Princessa y que Dios te bendiga!

It’s been two months since I’ve returned from Buenos Aires, but I’m still heavily infatuated with the food of Argentina. I set out to find an Argentine butcher, because my sons are so besotted with Argentine chorizo and the sandwich called Choripan, and well, because I wanted to recreate the culinary experience that we shared in Argentina back home. Armed with a name and a borough, I hopped on Google until I found what might be a good match. There was, however, a small fly in the ointment, as there were two different addresses listed. I found the phone number, and Miggy called to check the address, saying what a cute accent the man on the phone had. We punched the address into the GPS in my car, and away we went. I drove all the way to Jackson Heights with visions of Argentine chorizo and morcillas dancing in my head.

Imagine my surprise, when upon walking into the store I was met by none other than Alejandro Cantagallo, a culinary student at NYC School of Technology’s Culinary Program, and one of my regular kitchen ninjas at venues like the James Beard House! The shop belongs to his dad, and it is a treasure trove of all things Argentine for your kitchen.

Alejandro “Blu” Cantagallo at Don Francisco’s Meat Market in Jackson Heights, Queens

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My family and I found ourselves in sunny Philadelphia yesterday for Arcadia University’s production of The Tempest, which just happens to be my son Marc’s Senior year production. Shakespeare always makes me hungry, so after such stellar thespian performances, we decided to stop in town for a nice dinner before we headed back home to Brooklyn.

Marc as Antonio in The Tempest (on the far right)

Where to go? Philadelphia offers such an array and variety of fabulous restaurants, but nothing quite says comfort food to me quite as eloquently as Jones Restaurant in Central Philly, one of Stephen Starr’s “theme” eateries in town. The fact that Executive Chef Steven Petrecca is married to that doyenne of fabulosity known as Jennifer Cohan, might have influenced my decision to go there, but no argument was as compelling as this:

Ladies and gentlemen, I give you the incomparable Luca Petrecca! There is no way I can even start to tell you how wonderful and delicious this baby is! But I digress…

Chef Steven sent out some extraordinary mac and cheese that was so inviting, I never got a chance to take a picture. My family descended on those two bowls like a hoard of beasts, I’m sorry to say, but I can guarantee you that the mac and cheese alone was worth the trip. When the following apps of Cobb Salad, Chicken and Rock Shrimp Dumplings, and Seared Tuna Tacos, I warded them off long enough to get the picture, before those, too were devoured.

Cobb Salad (The blue cheese in combination with the bacon is what makes me wax poetic about this salad!)

Chicken and Rock Shrimp Dumplings with Sweet Soy and Chile Oil

Seared Tuna Tacos

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• Half a recipe Puerto Rican Black Coffee
• 4 cups milk
• 1 cinnamon stick, optional
• Sugar

Makes eight ¾ cup servings

Make the black coffee. While it is brewing, bring the milk and cinnamon stick to a simmer in a small saucepan over low heat.

When the milk is ready, skim off any “skin” that has formed on top. Pour ¼ cup of black coffee in your cup, and add ½ cup of milk. Sweeten to taste.

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• 1 cup sugar
• ½ cup butter, plus more for the pans, softened
• 4 large eggs
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup almond flour (see note below)
• ¼ cup AP flour, sifted
• ¼ teaspoon baking powder
• Pinch of salt
• Confectioners’ sugar

Makes 2 9 inch cakes

Preheat the oven to 350° F. Lightly grease two round 9-inch pans.

Beat the sugar and ½ cup butter in the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer) on high speed until light and fluffy. Add the eggs one at a time and beat well after each. The batter should be light yellow, and foamy. Add the grated zest, and the vanilla and almond extracts.

Fold the flours, baking powder, and salt into the batter with a rubber spatula one-third at a time. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely.

Dust liberally with confectioners’ sugar before serving.

Almond flour is sold in specialty stores and baking supply stores. Or you can make your own. Start with blanched (peeled) almonds. Grind them, no more than 1 ½ cups at a time, in the food processor until powdery. Stop before the nuts become oily. Starting with chilled nuts helps avoid oiliness.

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