Crazy or Crazy-Awesome

Nutella Mint Ravioli? From Handle the Heat.

I think I've just found the best way to use those leftover wonton wrappers!

Pork Dumplings

We are continually in search of weekend munchies now that every weekend has included a road trip and usually some form of tailgate snacking or picnic-ing. The Boy became entranced with this ground pork dumplings recipe on Use Real Butter. Ideal for snacking in the Phish lot this weekend in Saratoga!

Our amended version used 1 pound of ground pork (from the wonderfully friendly butcher at the Monroe Ave Farmers Market), 3 stalks of green onion, 1/4 cup ginger, 1/4 cup crimini mushrooms, and 1/4 cup cabbage, all minced. All this chopping was thankfully done in front of the TV as we watched more Mad Men. It feels less torturous that way. And just mix the veggies and the meat in with some sesame oil and soy sauce.

We cheated and used Amy's wonton wrappers instead of fresh dough. Now there are at least 30 wrappers left to be used some way or another. (My preference is probably to eat them raw -- they're pretty good). We also didn't try to manage the recipe's artful folding style and just folded them diagonally and sealed the ends with water and pinching.

We fried half per the recipe -- in a little bit of oil, then pouring 1/2 cup water over to steam. We baked the other half. I think we both liked the baked version better as they came out less oily. That being said, the Boy helped himself to enough of them last night that I have serious doubts that there will be enough for anybody tomorrow!

Mad Men

In yet another attempt to make my non-food interests relevant to the blog, I am posting this NY Times article on the copious cocktail consumption on Mad Men, which premieres Sunday on AMC. It is my desperate hope that we can set up the TiVo in time to catch the first episode of Season Three, as we'll be in Saratoga to see Phish. Certainly a worthwhile excuse, and there's always the next week.

For those of you that will be glued to your television to witness 1963, there's a drinking game! Just don't try to match Freddy Rumsen.

And that Mad Men themed dinner is in the works, people. Don't think I've forgotten about the cherry ham balls. Now that retro cocktails are back, will the food return too? (Especially with Julia and Julie drawing attention on old school French cooking styles). Any way we can bring back the three martini lunch?

Frank Bruni

Frank Bruni is the anonymous food critic for the NY Times. This month he is slated to give up his post and move over to do some more food writing at NY Times Magazine. No word yet on who will be replacing him. However, he has been taking this transitional time to promote his new book Born Round which among other things, deals with his battle with bulimia.

However, the really super cool part is that he allowed a current photograph of himself to be released with an interview with Publishers Weekly. In the 5 years he has served as senior food critic, there have been absolutely no known photos of Bruni. Not even on Wikipedia. Until now. Now anytime he walks into a new restaurant he will likely be instantly recognized and of course, catered to. Or every chef who ever got a bad review will now know his face. And can start sharpening their knives.

Pictorial Representation of My Weekend

Good Luck

New menu at Good Luck!

We'll be there to try it out tonight. I like the sound of the black spaghetti and carrot salad with candied hazelnuts (despite my aforementioned overdose on hazelnuts -- it's time to get back in the saddle). And something tells me The Boy will want the house-made hot dogs. I'm also digging the amount of mint that's floating around the new menu. Especially in the patty pan squash whole-wheat pizza. Mmmm. I'm in a fresh herb mood after making shrimp pesto for dinner, followed by The Boy's chilled mint pea soup. Gotta catch up on the freshness while it's still around.

Cioppino

Just had the best summer weekend in Newport, Rhode Island and Westport, Mass. Reunited with our foodie pals Jay and Kate and took in a little folk music, a little sunshine, and a little 'Gansett beer (which it turns out is made right here in Rochester!). Of course there was much in the way of goodies to eat. At the Newport Folk Festival we brought The Boy's infamous curry chicken salad and the no-bake cookies, of course. Jay and Kate braised some short ribs and whipped up a quick salsa to make tacos with. Delish!

We returned to the Massachusetts shoreline in that perfect sun-baked, salty, tired, relaxed state of mind. And what was waiting for us but some local seafood!

So we got crackin' on a cioppino.

First we sauteed some celery and onions and a monster clove of organic garlic that was out of this world.

Add in some local chardonnay (pretty much the whole bottle actually). Then our good friend the Lobster, who died for a noble cause (and in the ideal way: sauna + white wine and garlic = how I hope to go).

After 8 or 9 minutes of steaming, she came out and the tomato paste and chopped tomatoes went in. The shrimp took a dip, then also came out. Next were the littleneck clams and the haddock, which had been sauteed with that same garlic beforehand. Shrimp and lobster bites came back to the party. Total perfection!

So I got to see my first lobster murder, we saw the roe, and I ate the "brains." A bit brutal but so very New England!