Por que? I work crazy hours and don’ t make time in my schedule to properly write about the food I’m cooking and restaurants I’m visiting. Hence there’s been no update to this little operation for over two months. ¡Caramba!

So tumblr’s format is more conducive to a quick snapshots of the food, music, design, and ideas I stumble upon and want to catalog and share. I’ve started a new blog on Tumblr called A Scenic World, inspired by a song by Beirut. Check it out if you fancy: http://kristinmurray.tumblr.com.

Salud,

Kristin

Spanish-inspired lamb albóndigas (meatballs) with mint. In my usual fashion, I barely skimmed over the recipe and took a couple steps out of order due to my careless oversight, but the dish turned out pretty good. I brought it to an Oscar party, paying homage to Biutiful (takes place in Barcelona).  

It was quite a nasty day outside on Sunday, so I was forced to work with lighting in my apartment. The dish itself isn’t a stunning presentation, but a nice bright red makes it pop.

God, I love tex mex.

I scrapped together some toast. Nothing fancy…just some banana, honey and cinnamon lying around in the pantry. The combination was close enough to a classic peanut butter and banana toast I used to eat back home. I thought a whimsy, young print would reinforce the nostalgia. Plus, I’m tricking myself into thinking it’s Spring already. 

Homemade fettuccini with olive oil, garlic, Pinot Grigio, prosciutto, goat cheese, spinach and lemon

A red apron only means one thing: Italian granny.

With the telltale garment on and rolling pin in hand, I managed to flour my entire kitchen while on kneading, cranking and boiling homemade pasta for the first time. I was lucky enough to receive an Atlas pasta machine for Christmas, and it was about time to put the shiny apparatus to good use. I’d add more salt to the dough next time around, but it was pretty gratifying to make something from scratch.

A little more on the flavors of the dish: the hearty prosciutto and creamy goat cheese were matched by acidic lemon and the fresh crunch of spinach.

The prosciutto lost some of its color after hitting the sauté pan, so I opted for a deep eggplant plate to save its wan self  and bring it back to life.

Roasted tomato and red pepper soup served warm and topped with ciabatta, basil, goat cheese and sour cream. The roasted red peppers brought some depth to the flavor. I had fun styling this particular one. The shadows the sun was casting were a different story. Red and green are color wheel complements. So I chose a lime green background that would pop the red and bring out the tinge of the leafy green in the basil.

Above: Creme brulee, Sicilian fig cookies, Grandma Donna’s macaroni salad, Lobster and shrimp ravioli, Eggs benedict, and Roberta’s-inspired pizza

More on the pizza: My dad and I decided to remake two of the pizzas from Roberta’s in Brooklyn. One with mozzarella, gorgonzola, sausage, capers, red onions, garlic and tomato. A second with mozzarella, fontina, prociutto, tomato and pepperoncini oil.

Above: Smitty’s BBQ in Lockhart, Tx,  Sausage/brisket/pork ribs from Smitty’s, Polvo’s queso,  Polvo’s migas, Amy’s chocolate peanut butter ice cream, Spicy apple pork tenderloin sandwich from Foodheads

The recovered file only included about four lines of copy. Great.

Apologies for the delay.

 I took off a good 2.5 weeks from work to visit New York City before heading to Texas for Christmas and New Years. My vacation revolved around food – cooking it, eating it, walking to it, walking it off, talking about it, photographing it. I’ll recap my foodcapades in two different posts – one on NYC and a second on Texas.

I was in the city for four nights, each one commemorated by a feast.

Thursday.

A return to Roberta’s for pizza in Bushwick. I ordered the Good Girl with tallegio, kale, pork sausage and garlic. Our 6-pack all ordered different pizzas.

“Try mine.”

“Can I have a bite of yours?”

“That egg is AWESOME.”

“Jesus.”

 Sharing = caring = happy clap

Friday.

Dinner at David Chang’s first baby, Momofuku Noodle Bar in East Village. I had a moment. I was so excited to rattle off my order, I was just giddy – one of those uncontrollable smile moments. Plus, the spectacularly-designed place is humming with people, it’s hard not to feel their energy pulsing through your veins. I ordered steamed pork buns, smoked hamachi (my favorite of the night), and momofuku ramen with pork belly, pork shoulder, poached egg. STUFFED. 

Saturday.

A recreational cooking class at the Institute of Culinary Education. A group of 14 strangers cooked a 9-course meal, pivoting on the theme of traditional Spanish dishes served at Christmas time. Between three teams, we cooked pan con tomate, Spanish tortilla, a gorgeous rack of roast lamb, fried rabbit with garlic aioli, lobster soup, croquetas de jamón, almond gazpacho, croquetas de bacalao (salted cod), and crema catalana (basically crème brulee). The chef, Anthony Sasso of Casa Mono, leading our class also snagged a prized hunk of foie gras from the school’s inventory. He topped a toasted baguette topped with seared foie gras, apple chutney and apple cider reduction. PLUS, we got slices of jamon ibérico – cured slices of ham from pigs specific to Spain/Portugal who feed on acorns.

I also stopped in Eataly before hopping across the street to take my class. A crowded, 50,000 square foot maze of Italian paradise with crazy salami my dad would love. Farinetti, Batali and the Bastianichs should be pretty happy.

Sunday.

SPLURGE. 6 course tasting menu at Gramercy Tavern. I dined with friends MK and aspiring restaurateur, Sir Bradley Hoffman. I felt self-conscious resting my elbows on the table, but I was on vacation, and comfort trumps etiquette when I’m off the clock. I couldn’t bring myself to whip out the camera. So there are no pictures, but here is the Winter Tasting Menu I loved: 

1. Fluke, Radish and Trout Roe
2. Nantucket Bay Scallops, Cauliflower and Almonds
3. Smoked Trout, Cippollini Purée and Pickled Onions
4. Rabbit Fettuccine, Brussels Sprouts and Parsnips
5. Venison Loin & Sausage, Rutabaga Purée, Parsnips and Sesame Seeds
6. Tasting Dessert – a chocolate and banana layered sweet I can’t precisely remember under my food coma.

 It was by far the best meal of the trip, and I’d say the venison was my favorite with rabbit fettuccine a close second.

 Add in brunches including one at Prune with my always sagacious and ever gracious friend Shehzi.

 Uncle.

-km

Starting with top left and moving clock-wise:

1. Roberta’s Good Girl pizza (tallegio, kale, pork sausage and garlic) 2. Bar of Momofuku Noodle Bar (MNB) 3. MNB steamed pork buns 4. MNB smoked hamachi with apple, butternut squash, nori 5. MNB patrons 6. MNB brisket ramen 7. Toasted baguette, foie gras, apply chutney and apple cider reduction from cooking class 8. Breaded, poached eggs over chickpeas from Prune

Part I and Part II.

Mrs. Kayce’s tablescape. Take note, Sandra Lee.

Cornbread, Italian sausage and dried cherry dressing modified from saveur.com.

Cheers to the holiday season.