July 2008 Archives

Nothing gets me more excited then roasting a chicken (a detailed recipe on roasting chicken will be coming in the fall), but who wants to turn on the oven when it's 90+ degrees out?  So, when a whole chicken is not an option turn to chicken thighs to satisfy your bird cravings.

Thighs, in my opinion, are the most flavorful part of the chicken and almost impossible to overcook.  Here's a chicken thigh recipe adapted from Mario Batali:

• 8-10 Chicken thighs (bone in and skin removed, if possible)
• Salt and Pepper to taste
• Flour
• 1/4 cup olive oil
• 1 large Red onion thinly sliced
• 1 cup of green olives
• 1 Carrot; finely chopped
• 3 cups of Chicken stock  
• 1/2 cup of fresh mint leaves

Season chicken thighs liberally with salt and pepper and dredge in flour. In a heavy bottom casserole, heat 3 tablespoons olive oil until smoking. Add 4-6 thighs at a time (depending on size of casserole) and brown well on all sides. Remove and repeat with remaining thighs. Remove last thighs and add sliced onions and cook until softened, about 8 to 10 minutes. Add olives, carrot and chicken stock and bring to a boil. Return chicken pieces to pot, submerge and bring to boil. Lower heat to a simmer and cover pot with tight fitting lid or aluminum foil and simmer 1 hour. Remove lid and allow to cook 10 minutes uncovered.  Add fresh mint (hand torn do not dice with a knife) during the last 2-3 minutes of cooking.

Serve with fresh sauteed fava beans and good bread. 

I really thought hard about posting this one (for the fear that my dear old wine would become trendy) but here goes. 

One trick you should take to heart as a wine consumer is to NOT chase the hot wine of the day.  An example would be buying Pinot Noir after Sideways was released.  Wine prices spike according to popularity, so I like to buy lesser known wines for a better value and product.

One hugely underappreciated wine varietal is Aglianico from Southern Italy.  Aglianico is sometimes referred to as the poor man's Barolo and is grown primary in Campania and Basilicata (Aglianico del Vulture). 

Aglianico has huge flavor and high acidity (making it popular for roast lamb and other meats, as well as the summer tomato salad, olives, cheese, and bread type meals).  The wine can also age, which is another plus.  A nice bottle can be purchased for $13-$20, $40-$70 will probably get you the best tasting wine you've consumed over the last 10 years (especialy if you've been drinking Pinot, Cabernet, Shiraz, etc. which carry huge premiums for better bottles).

Update: Eric Asimov of The NY Times recently covered Aglianico on Sept 17th 2008, so the secret is now really out!  He recommended the following bottles (I bought two cases of the Cantina di Venosa and it's a great value!):

BEST VALUE

Cantina di Venosa Aglianico del Vulture Vignali 2003

$10

Dense, intense and pure with aromas and flavors of sour cherry, earth, minerals and leather. (Winebow/Leonardo LoCascio Selections, New York)

Tormaresca Castel del Monte Bocca di Lupo 2003

$38

Well-done modern take on aglianico with balanced flavors of cherry, earth and oak. (Rémy Cointreau USA, New York)

I Favati Aglianico d'Irpinia Cretarossa 2004

$22

Earthy and tannic with good underlying flavors of fruit and minerals. (Vinity Wine/Dino Capriotti, Emeryville, Calif

Ocone Aglianico del Taburno 2003

$40

Spicy and complex with tart cherry flavors. (Polaner Selections, Mount Kisco, N.Y.)

Casa Maschito Aglianico del Vulture La Bottaia 2003

$29

Funky and lively, with smoky dark fruit and mineral flavors. (U.S.A. Wine Imports, New York)

Salvatore Molettieri Taurasi Cinque Querce 2003

$46

Dense tar, earth and oak aromas; balanced with good underlying fruit. (Michael Skurnik Wines/Marc De Grazia Selections, Syosset, N.Y.)

D'Angelo Aglianico del Vulture Riserva Caselle 2003

$39

Modern and oaky yet well balanced with spicy cherry and earth flavors. (Domenico Valentino Selections, New York)

Mastroberardino Taurasi Radici 2003

$38

Aromas of plush fruit, flowers, earth and oak. (Wilson Daniels, St. Helena, Calif.)

Vigne Irpine Aglianico d'Irpinia Giubilo 2005

$23

Dense and modern, but balanced with tart cherry and earth flavors. (Monarchia Matt International, Armonk, N.Y.)

Tenuta del Portale Aglianico del Vulture Pian del Carro 2004

$35

Read more about Aglianico at: Wine Weekly, About, Wine Review Online, Vaynerchuck at WineLibrary.com, From K&L, Classic Wines,

If I were a high school guidance counselor I'd tell each one of my students (well at least the ones who displayed some intellectual curiosity) to go and pursue studies in any one of the cognitive sciences: neuroscience, cognitive psychology, neurobiology, etc. 

Our knowledge about how the brain works is just starting to develop and I predict a sort of "brain revolution" over the next 25-50 years.  So, "be all you can be" and sign up today to be a brain professional.  If you're not ready, then take a look at the current literature and catch up on your knowledge on the mind/body problem, parietal lobe physiology, and language acquisition from the New York Review of Books.

The American Scholar recently ran an article on why a Harvard or Yale education may not be the best decision for most high school or post graduate students. 

The article is very compelling and argues that the Ivies are creating careers and not minds - an important distinction in higher education.

I think scallops present two very distinct culinary sensations, namely 1., fresh/sweet fish taste and 2. meaty / hearty texture.  In sum, you're getting the taste of the sea with a firm flesh fish!

I recently paired a trusted ingredient (the mighty Roma or Plum tomato) with scallops and the result was outstanding.  Let's start with the pan simmered tomatoes:

• 4-5 medium sized Roma or Plum tomatoes
• 5-6 cloves of garlic
• 1/4 finely diced red onion
• 7-9 basil leaves
• salt and pepper
• Olive oil
• Sliver of butter

Start by dropping the tomatoes into a boiling pot of water and let boil for about 5 minutes or until skin begins to peel (what you're doing here is eliminating the nasty outer skin which isn't very pleasant when cooked and paired with a delicate piece of fish).  Drop the tomatoes in ice water after the recommended time and begin peeling the skin.  Next halve the tomatoes and remove the seeds and stem.  Grab the tomato pieces and both squeeze and mash the tomatoes with yours hand over a large pan (sounds weird but you're essentially breaking down the tomato without a knife).  Before placing the tomatoes in the pan, heat the pan and add olive oil, garlic (thinly sliced), and onion and cook at a very low temperate for 8-10 minutes (you want to extract the garlic and onion flavor without burning the ingredients).  Simmer the ingredients, after adding the tomatoes, for another 10-12 minutes or until everything in the pan is nicely combined.

The scallops are next and they are very easy!  Heat a medium sized pan and add a bit of olive oil and butter.  At the same time coat both sides of the scallops with salt and pepper.  Once the pan is hot add the scallops and sear on both side for 1-3 minutes or until you begin seeing a nice brown crust (don't move until you have a feeling a crust has developed).

Plate the scallops and drizzle the simmered tomatoes over the scallops and enjoy!

I'm convinced that your average American citizen has the financial IQ of a cockroach.  After all, where else in the Western world is the savings rate less than 1 percent (the instinct in the US is to spend rather than save and that's a problem)! 

Read the latest on America's financial disaster (consumer debt and the mortgage crisis).

You can always count on HBO to experiment with new series and this summer is no exception with the premier of Generation Kill.

Generation Kill is based on Evan Wright's book which follows the Marines of the First Recon Battalion through the first forty days of the Iraq War.

The series is nicely done, including a great performance by the highest ranking official on the ground, "the Godfather:"

The LTK Bar and Kitchen poses the question what does dining in the 21st century look like?  And according to the Boston-based restaurant it includs wi-fi and IPODS that can be docked at patron tables:

"What does dining in the 21st century look like for the city of Boston? It includes a high-tech atmosphere which includes: WiFi access, and an array of menu selections. In a nutshell, the new LTK restaurant on South Boston's Waterfront.

The state-of-the-art Legal Test Kitchen offers a glimpse into some of the restaurant industry's most innovative technology. The POS stations are WiFi, IPODs can be docked at the table, mood lighting system will change through the day, and a menu offering multi-cultural cuisine."

I'm not sure if the mission statement or restaurant philosophy is compelling, but their dishes are very tasty.  I had the clam chowder and the LTK Paella (with fish, shellfish, chicken, chorizo, in a roasted tomatoes broth over saffron risotto).

See the menu here.

I've been keeping a list of my favorite movies viewed over the last 10-15 years (mostly via my Netflix subscription and my local rental place).  The list doesn't include too many blockbusters, but I can guarantee that each movie will blow your mind and make you re-think life or some specific topic.  Here's the list (in no particular order):

1. Fracture
2. La Strada
3. The Circle
4. Cache
5. The House of Sand
6. Syriana (2005)
7. Brokeback Mountain (2005)
8. Match Point (2005)
9. Munich (2005)
10. The Squid and the Whale (2005)
11. Mysterious Skin (2005)
12. The Best of Youth (2005) - warning 6 hours long
13. Murderball (2005)
14. Capote (2005)
15. Gilles' Wife (2005)
16. The Motorcycle Diaries (2004)
17. Lost in Translation (2004)
18. Primer (2004) *
19. City of God (2002) *
20. Finding Neverland (2004) *
21. Hotel Rwanda (2005) *
22. I'm Not Scared (2003)
23. Kinsey (2004)
24. Maria Full of Grace (2004) *
25. Million Dollar Baby (2004) *
26. Respiro (2004)
27. 21 Grams (2003)
28. Mystic River (2003) *
29. Raising Victor Vargas (2003)
30. Bowing for Columbine (2002?) *
31. Pornstar (2002)
32. The Deep End (2002)
33. Liam (2001)
34. Storytelling (2001)
35. The Man Who Wasn't There (2001)
36. With a Friend Like Harry (2000)
37. The Son's Room (2001) *
38. Lord of the Rings: The Fellowship of the Ring (2001)
39. Lord of the Ring: Part II (2002)
40. Amelie (2001)
41. Lantana (2001)
42. Y Tu Mama Tambien (2001)
43. Notorious (1946)
44. Croupier (2000)
45. Touch of Evil (1958(
46. The Luzhin Defence (2001)
47. Gosford Park (2001)
48. The Shipping News (2001)
49. The Royal Tenenbaums (2001)
50. Monster's Ball (2002) *
51. Mulholland Drive (2001)
52. Sudden Fear (1952)
53. Pollock (2000) *
54. Besieged: Platinum Edition (1998)
55. Wall Street (1987) *
56. The Dinner Game (1998)
57. Kikujiro (2000)
58. State and Main (2000)
59. Winter Sleepers (2000)
60. Yi Yi (2000) *
61. The Terrorist (1999)
62. The Color Of Paradise (1999)
63. Requiem for a Dream: Special Edition (2000)
64. Urbania (2000)
65. The Ice Storm (1997) *
66. Before Night Falls (2000) *
67. Romance: Director's Cut (1999)
68. The 400 Blows (1959) *
69. Happiness (1998)
70. Third Man: Criterion Collection (1949)
71. Shower (1999) *
72. Odd Man Out (1947)
73. Dr. Strangelove: Special Edition *
74.  The Contender (2000)
75. Cecil B. Demented (2000)
76. Return of Martin Guerre: Director's Cut (1982) *
77. My Favorite Season (1993)
78. High Plains Drifter (1973) *
79. Faraway, So Close! (1993) *
80. Bound: Special Edition (1996)
81. Farewell My Concubine (1993)
82. East/West (2000)
83. All About My Mother (1999)
84. The Five Senses (1999)
85. Happy, Texas (1999)
86. Breaker Morant (1980)
87. Ponette (1996)
88. Run Lola Run (1998)
89.  Il Grido (1957) *
90. The Limey (1999)
91. Felicia's Journey (1999)
92. Sling Blade (1996)
93. The Cell (2000)
94. Cube: Special Edition (1998)
95. Last Year at Marienbad (1961)
96. The Dreamlife of Angels (1998) *
97. My Dinner with Andre (1981) *
98. Brazil (1985) *
99. The Bicycle Thief (1948) *
100. The City Of Lost Children (1995)
101. Startup.com (2001)

* The starred movies were particularly good in my opinion.

I think Fava beans are the culinary world's secret weapon; they are versatile, flavorful, and full of nutrients. 

My wife recently made a tremendous Fava bean Gazpacho.  Here's the list of ingredients:

• 1 bag of dry Fava beans
• 4-6 scallions
• salt and pepper to taste
• olive oil
• chicken stock
• 8-10 basil leaves

Start by soaking the beans overnight in a large pot.  When you're ready to prepare the dish, begin by simmering the beans for about 45 minutes.  Remove the beans from the hot water and de skin the beans (this is a little time consuming).  In the same pot, add olive oil and slowly sauté the scallions until they are soft.  Add salt and pepper and the Fava beans.  Next, add a ladle full of hot chicken stock and blend the mixture with a hand blender until smooth (keep on adding broth and mix until you get the consistency you like).

Refrigerate the mixture for a few hours and thereafter serve in large white bowls (with a drizzle of olive oil and fresh basil).  Note: the mixture may become a bit stiff once it's removed from the refrigerator, but adding a bit of olive oil should reconstitute the cold soup.

The writer Chrisopher Hitchins participated in a water boarding session to truly understand the techniques used by the American government at Guantánamo and elsewhere.  You can view the video here, courtesy of Vanity Fair magazine.

If you've spent any time in New York City then you're probably well aware of the NY / NJ Port Authority; they run the Hudson River crossings (and constantly increase tolls), World Trade Center re-building project, etc.  The NY Times recently ran a nice article profiling the Executive Director of the agency, Christopher O. Ward, who happens to have a degree from the Harvard Divinity School (should we be praying when we cross any of the bridges?).

The NY Times ran a profile piece on co-Facebook creator, Chris Hughes this morning, including his new position with the Obama campaign as "online organizing guru."

Hughes set up Obama' web site, which is a social networking wet dream, including tons of interaction points focused on email, text messaging, donate, and the ubiquitous Facebook, Myspace, LinkedIn, etc. calls to action.

Obama is the first presidential candidate to effectively use the web for organizing and motivating voters and it may be the tool that helps him win the Presidency.

If you were lucky enough to view the Wimbeldon final this weekend, you most likely watched the most epic, modern day, tennis match of all time.  The match lasted a record 4 hours and 48 minutes (the match started at 9AM EST), including two 25 minute plus rain delays.

Nadal took the first two sets and Federer won two tie-breaks to earn the 3rd and 4th sets.  The final set came down to a Nadal break of serve, who eventually went on to win 9-7 when Federer hit a forehand into the net.

Here's the championship point:

The NY Times frontpage included an exhausted Nadal slumped to the ground (or grass).  And here's some coverage from the BBC.

Every once in a while I have a realization about how well, for the most part, we live as American citizens.  Sure, I understand that the rich are getting richer and the poor are getting poorer (with the income gap growing each year) and that wages adjusted for inflation haven't grown in well over 30 years, but when compared to other countries living in the good old U--S--of--A ain't so bad.  I was reminded of my situation when I came across an old photo of my grandfather along with my father and uncle somewhere around 1961 or so:

My grandfather Vincenzo is the dark skinned man in the middle while my father Tommaso is on the right; my uncle Francesco is to the left of my grandfather.  Keep in mind that my grandfather is probably around 35 in the photo, but he looks much older (a sign of the hard work and struggles of living in post War Italy).  The photo was taken in Calabria.

Pork tenderloin is like chicken breast, it can easily be ruined but if it's prepared well it can be quite good!  Here's a simple recipe.  Purchase about two medium sized pork tenderloins from your local butcher and season with:

• salt & pepper test
• paprika
• garlic salt
• chili powder
• oregano

At the same time get your outdoor grill going and place the tenderloins on the grill - searing each side for 3-4 minutes.  Now, given that pork tenderloin is not a flat piece of meat (like your typical sirloin steak or chicken breast) you'll need to bring the cover down on your grill and "bake for about 13-18 minutes depending on the size of your meat.

Check the meat throughout the cooking period and remember that it will continue to cook after you remove it from the grill.  Now for the sauces:

Mango Chutney:

• 1-2 ripe mangos
• bunch of cilantro
• 1 medium sized red onion
• salt & pepper to taste
• olive oil
• fresh lime juice

Cube your mangos and red onion and place in a medium sized bowl.  Thereafter, finely dice a bunch of cilantro and add along with olive oil, salt, pepper, and the juice from half a lime.  Let the mixture sit for 10-15 minutes.

Chimichurri Sauce (note this is not a traditional chimichurri sauce):

• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/3 cup minced fresh parsley
• 1 clove garlic
• 1 teaspoon minced thyme
• Salt and pepper to taste

Mix the ingredients in a medium sized bowl and let sit 10-15 minutes.