Ballet Cook Book: Dinner with Melissa Hayden

We were so thrilled even before we started cooking the sixth installment of the Ballet Cook Book Dinner because had a very special guest, Stuart Coleman (Melissa Hayden's son).  He was coming to try our version of his mother and grandmother's recipes. His presence make this meal count even more than the others.  As excited as we were the pressure was on!  We started very relaxed as we thought the recipes were simple and should be easy to do.  It didn't take us to much time to realize that although they were easy, they were also time consuming. Everything seem to have multiple steps.  So to relax into our situation, we poured ourselves a glass of wine.  I am not sure what was different about Melissa Hayden's recipes but I have to say that this was the most fun we have had in the kitchen during all the Ballet Cook Book Dinners. We were especially naughty and comical.  It made me wonder if she had this much fun making them.  My guess would be yes!

What Ryan neglected to tell us was that he told everyone to come at 7:30 and not our customary 8 PM. So when our guests arrived we were still in the throws of cooking. Luckily, our guests were patient and had vodka to share.  They went to the lounge and awaited for dinner to be served. 

We open the dinner with her chicken wings.  When I think of chicken wings, I think of Buffalo wings...these weren't your typical wings.  These didn't have sauce nor were they spicy.  However, they tasted great and came out juicy and crunchy.  On a side note, we were lucky to have fresh herds from Susan's garden to use in the breading of the chicken.  This really enhanced their flavor.  

Our main course consisted of 3 recipes. We decided that Katie's Sweet and Sour Meat Balls would be the focus and the Stuffed Cabbage and Latkas would be side dishes. I have never made stuffed cabbage but Hayden's recipe was very easy to follow.  After prepping all the ingredients including boiling 2 heads of cabbage and combining onions, potato and ground beef, I put my sous chefs (Michael, Jeff and Ryan) to work stuffing the cabbage.  As we went through the steps of making the Sweet and Sour Meatballs, we were worried that we were not preparing them correctly.    However, after an hour and 1/2 of cooking the onions got caramelized and the sauce reduced.  All the favors combined wonderfully and Katie came through for us. The hit of the evening was the Potato Latkas.  I mean, who doesn't like fried, crunchy potatoes?  I liked them so much I could envision using them as a base for tapas in the future. Sadly, we only made enough Latkas for one serving.  On the other hand, Stuart's favorite was Katie's Sweet and Sour Meatballs and happily we had made plenty, even enough for him to take home.  He was in luck.

Our lovely Host and dessert master, Susan LaRosa got a head start on the Fruit Compote the night before and she did a wonderful job.  You can read more about the dish on Susan's blog.

The biggest compliment of the evening was Stuart's enjoyment of the food.   He mentioned how the flavors made his mother feel close to him again.  I was honored. 

CHECK OUT MY COOKING VIDEO FOR ALL THE FUN!

(p.s. - the last minute is my fav...so stay tuned until the end)

Arrivederci Bella Italia!

At The Roman Forum

Rome is a city unlike any other city.  It has it's own rhythm.  I would say "Rome dances to a different orchestration than the rest of the world."  After a couple of days here, we felt that we were getting a handle on this place.  By this time, Michael and I have become addicted to the cappuccinos at Sant Eustachio.  They were rich, bold and creamy all at the same time.  (may I have another, per favore?)  We also became accustomed to having an afternoon gelato.  I would try different favors and Michael would stick to his favorite, pistachio. Lastly, we couldn't wait for our "apperitvo" in the early evenings.  We especially liked their "spritz" which was Aperol, Percesco and club soda.  As we had eaten plenty of pasta and meat by this time, we decided to go to a seafood place for a lighter dinner.  We were recommended to try Osteria Der Belli.  It is located in Rome's hip neighborhood of Trastevere.

Osteria Der Belli

Honestly, I was dissatisfied with this restaurant. The service was mediocre. The presentation was flat.  I do confess that the flavors were good and robust.  However, as I am a Spaniard and specifically a "Madrileño", I am very spoiled with seafood.  Madrid receives some of the finest seafood from both the Atlantic and Mediterranean.

After 3 days in Rome, we couldn't get it out of our minds that the best meals we had were at Da Francesco and the meal we made at home.  Naturally, we choose to repeat them both. That morning we headed out to the Campo De Fiori to buy veggies and souvenirs.  We came back with Grappa, Lemoncello, spices, wine, salad, tomatoes, veal and the tiniest but sweetest strawberries you ever saw.  After our second trip to the Vatican and the most special because we got to stand in front of the tomb of Saint Peter. We headed to Da Francesco for lunch and found our friend "Tarquinio" smiling at our return.

Tarquinio and Me

I ordered some antipastos of purscutto and mozzarella (or as Michael's cousin's say Moo-tzerr-rell).  As the famous PBS travel guide Rick Steve's comments "Antipastos are a great and affordable way to fill your belly in Italy."  We both got pasta as our main dishes.  Michael got the famous "Fettucine all tartuffo bianco" which had a subtle but exquisite taste of white truffle.  As a Spaniard, I had eaten many "black" rice made with squid ink, so naturally I was curious to try some "black" pasta with cockles.  My pasta definitely brought to me many memories of Spain...different but similar.  I had to constantly fight off Michael's fork from my plate.  We both left thrilled to have another fulfilling and truly Roman meal.  We then headed on a wild goose chase through the tiny streets of Rome for the 116 bus.  At every turn another dead end but thankfully we found it and off to the Borghese Gardens we went.  We then came back for an evening at home munching on pizza, leftovers and our veal and salad.  The next morning we took the train to Florence.

The Umbrellas of Firenze

We only had one day in Florence and unfortunately it was rainy and cold.  We didn't have many suggestions of places to eat at here. The only sit down restaurant that we had was Cibréo.  After seeing Michelangelo's David, we went to find it.  It turned out to be a real find.  It was of the beaten track, the menu was not very big, but it was affordable with excellent quality food. We started with Minestra in Pane (basically Minestrone made with bread) and sfornato di ricotta e patate (a cheese flan with meat ragu).  Michael loved his "soup" but was surprised it was more like a spread and not soupy at all.  My ricotta felt like a play on deconstructed lasagna.  Our second plate was cod puree and a roast rabbit.  My cod with lentils really warmed my insides on such a wet day.  I was super surprised to learn that my cod had no cream at all.  It was all pureed cod and olive oil.  WOW!  Michael's rabbit was moist and crusty with a variety of herds.  It also had the most savory caramelized onions ever.  We finished with dessert of "cheesecake" (that is exactly as the server said it to us...cheese-y-cakeee (full on Italian accent) and bavarese al caffe.  I couldn't decide so our waiter brought out the chocolate cake too.  So very sweet.

Cibréo

We capped our stay in Italy with a delightful day at Lake Cuomo.  It was a perfect way to end our adventure in Italia.  Ciao Italia...until next time!

At Villa Pizzo in Lake Cuomo

The Road To Italy

I am back from a whirlwind trip to Italy and I wanted to share with you this wonderful, wild and wacky country.  Let me start before arriving in Italy.  A few weeks before our trip, Michael and I saw the documentary "Fat, Sick, and nearly dead." (you can watch it online.)  We both thought it was very inspirational and it made us want to try a vegetable juice cleanse.  Clearly, we were not going to try Joe Cross' drastic two months of only juice.  We decided on a mild three days right before our trip to Italy. What a better way to prepare ourselves for all that great food than giving our digestive system a bit of a rest. Off we went to Macy's to buy a brand new juicer.

Michael and I wanted this cleanse to be as healthy and as healing as possible to our bodies so we focused on using mostly organic greens.  We occasionally threw in some carrots, apples, berries but it was mostly spinach, kale, watercress, green beans, cucumbers, squash and lettuce. At times, we topped this drinks off with ginger, garlic, lemon or grapefruit.

The first day I got up made my juice and after I finished drinking it my first though was, "What should I eat now?!"  Although, the juice was tasty it was totally unsatisfying to me. That should have been the first flag for me. The day only got worst as I keep getting hungrier.  A horrible headache came over me and left me feeling down.   Meanwhile Michael was not doing much better.

The next morning my headache was gone a well as my hunger that was hurting me the night before. I was happy. The remainder of the fast was uneventful except that I was ALWAYS hungry...and I mean always!  However, we made it through.  Listen, as healing it was, I vowed never to do another "crazy" diet again.  But I am sure Michael will talk me in to another one soon.  Anyway...ITALY HERE WE COOOOOOOOOOOME!

Some Delicious Juicing Moments

Stay Tuned for Week One in Italy...

Ashley Bouder's Final Curtain Food - Fried Chicken and Mash Potatoes

I know most people have their ultimate food favorite. The one meal or dessert that you would have if it was your last meal. Dancers definitely have that and I want it to be a feature in my blog. I'm calling it Final Curtain Food. This season I feel so lucky to have been dancing a lot with Prima Ballerina Ashley Bouder. So the more I was thinking about doing this feature the more it became clear she had to be my first one.

When I told Ashley about my idea it didn't take her even two seconds to respond, "mine is Fried Chicken and Mash Potatoes." I have never cooked fried chicken in the American Southern style, but I knew where to find the recipe. Paula Dean, Y'all. Of course, I did a bit of research on fried chicken but no one else's reviews came even close to hers. This recipe was quit easy to make, I chose to marinate the chicken in buttermilk prior, even though it didn't call for it.
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Paula's Twig Fried Chicken with Modifications by Antonio Carmena             
2 cups of buttermilk
1 Teaspoon of Cayenne pepper
3 eggs
1 cup of hot red  pepper sauce (recommended: Texas Pete)
2 cups self-rising Flour
House seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder
1 Chicken cut in to pieces (we all like dark meet so I only bough legs and thighs)
Peanut oil

Pad dry your chicken and marinate in the buttermilk and cayenne pepper for at least 4 hours (one day preferably). An hour before frying drain chicken and let it dry. In a bowl beat the eggs and add the hot sauce. In another bowl put your flour. Pad dry the chicken again and season with the house seasoning. Dip the seasoned chicken in the egg and hot sauce mixture, and coat well in the flour.

Heat the oil to 350 F in a deep pot.  Fry the chicken until brown and crisp. Dark meat about 13/14 min white meat 8/10.
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We finished our show of Vienna Waltzes on Sunday at 5.30. It was 7 when my partner and I got to Ashley's apartment. Her husband Matt sadly was away working which made me think, "great more for us." As soon as she open the door her two wonderful dogs came to greet us. I was so happy to see them and Michael was in heaven. When I started cooking I made two new best friends.

While preparing for dinner Ashley told us that her grandmother use to take her to have Fried Chicken and it's always been special for her since.  It seemed to bring back some great memories and warm feelings for her. I also asked her what was her favorite Fried Chicken her answer: KFC.  She said there is something in that seasoning that is no where else.

The Chicken came out super moist and very crispy on the outside.  Ashley said it was good but she wonder how it would taste if we marinate the chicken in the egg/red pepper sauce. That girl likes it spicy.

Prepping for dinner

My two new best friends

Ashley piping some Mash Potatoes

We didn't put any grease in the bottom and they got stuck.

Oops mistakes happens in dance and in cooking

The Chicken ready to be Fried

Look at all those beautiful shapes that Ashley did

Fried Chicken half way done

Dinner is ready

My best friends hoping to get some food

A Bistro Ducasse Style

It's Friday night and I'm not performing, so my partner and I decide to make a reservation at Benoit after we had seen a show of Giada De Laurentiis in Paradise where she featured a restaurant by Alain Ducasse. After reading his bio and eating dinner here I have become a huge fun of him. A little trivia that we learned while dinning is that at the original Benoit in Paris was created in 1912 by Benoit Matray, the grand father of Michel Petit who sold the restaurant to Alain Ducasse.

Let's start with the Restaurant Week Dinner Menu, it makes this boy happy just to look at it. I would had try every single thing.

Right after you order they bring you a great crunchy, very French bread with butter and some cheese puffs that are so soft that you could faint and fall in these cushy pillows.

The soup of the day was Lobster Bisque and I had to have it. Well, I was so right. It was delicious. I can honestly say that I felt like they had put a Lobster in a juicer and this was the glowing red liquid I was tasting.

Michael choose the Green Lentil & Frisée Salad, he kept telling me how wonderful it was and when I tried it, it was a very well balanced salad where everything had a place and nothing over powered the other ingredients.

When I'm in a french restaurant and they have Duck Confit, I have to have it.  Today was not going to be any different for me. I consider myself an expert of Duck Confits. This one was well executed and the best part in was the confit onions that the duck was laying on. Those onions were the highlight for me.

Michael had the Moules Mariniére and Pommes Frites. He loves mussels and this one where just so good and the meat was so big.  The frites where crunchy on the outside and soft and creamy in the inside. Surprisingly there was not an ounce of oil on them.  The chef could teach a master class on frites making. The worst part was when the waiter staff took our bread away before we got to dunk it in the sauce, we had to ask them for more bread.

After the meal, I was very happy.   The desserts were good but they where too sweet for me. Perhaps that is because when I bake I always remove a portion of sugar from the recipes. This is a Lemon Tart.

And Michael had the Prune Clafoutis & Vanilla Ice Cream.

I'm so happy that we tried Benoit. I would definitely come back and must go to the original as well. 

Merci Monsieur Ducasse.