Christmas Shines in New York City

 I got to spend a very quick three days in NYC over the weekend celebrating my cousin's wedding.  This was my first time experiencing the city in all of its Christmas glory, and it was simply dazzling.  Here are some snapshots of a city that is covered in glitter - aka heaven!

Blue Hill Farm 

Blue Hill Farm

Blue Hill Farm

Blue Hill Farm

Liz's something borrowed - my late Grandma's tennis bracelet

I die for these shoes!

Magnolia Bakery Cupcake

Chandelier at Radio City Music Hall

Radio City Music Hall

Radio City Music Hall

Pop-Up DKNY Shop in Columbus Circle

Mandarin Oriental

5th Avenue Intersection

Display Outside Tiffany

Display Outside Tiffany

Display Outside Tiffany

Henri Bendel

Henri Bendel

Cartier

Rockafeller Center

Rockafeller Center

Saks

Saks

Saks

Saks

Luis Vuitton

Luis Vuitton

The Palace

I love gold.

Go-To Workout/Pumpup/GetYourDayGoing Song: DJ Harry - Wake Up

As many of you know, I am a String Cheese Incident enthusiast, which is kindof random because I'm not really a fan of the whole jam band genre of music. However, I think anyone who has had the opportunity to see them in concert can attest to the fact they are one of the most talented musicians on the planet. Their music takes you on a journey! I could get all philosophically hippied-out on y'all but I'll save that for another post.

Today I woke up in a warm bed with rain falling down outside - but I was determined to make it to the gym before work. So I put on my favorite Workout/Pumpup/GetYourDayGoing Song, which just so happens to be a remix of SCI's song Wake Up by DJ Harry. 

DJ Harry remixed an entire album of SCI songs on his album called the string cheese incident remix project, which is an extraordinary compilation of songs that will turn even the most adamantly anti-jam-band music listener into a fan.

Do you love it as much as I do?

Skinning tomatoes... in November?

Can you believe our Northern Californian farmer's markets are STILL offering tomatoes?!  I have been taking advantage of this opportunity by buying them by the pound(s), letting them fully ripen at home, and then blanching and freezing them for use throughout the year.  

I come across so many recipes that call for cans of whole or diced tomatoes - and I think the real (fresh deal is so much more delicious - not to mention free of preservatives and unnecessary sodium.

Before culinary school, I had no idea how to skin a tomato.  It's actually quite simple and they freeze well so you can use them throughout the year.  Here are my tips for skinning tomatoes:

Instructions

1. Bring a large pot of salted water to a boil 
2. Meanwhile, combine the same amount of salt, ice and water in a large bowl and place it beside the stove.  Both containers of water should be salted like the sea.
• Be sure to leave room for the water to rise once the tomatoes have been added.
3. Using a sharp knife, cut around and remove the top of the tomato (the spot where the tomato was attached to the vine) so that a small hole remains. This is called coring.
4. Next cut a shallow ‘x’ at the base of the tomato. This is called scoring.
• These incisions will make it easier to peel the tomato skin off after the tomato has been blanched  
• It's easy to recall this process by remembering the phrase core and score.
5. Once the water has come to a boil, carefully plunge the prepared tomatoes into the water and allow them to sit for 8-10 seconds - or until you see the skin start to peel away at the base and top of the tomato.
6. Use a slotted spoon to remove the tomatoes from the boiling water and immediately transfer them to the ice water 
7. Bring the water back to a boil before blanching the next batch of tomatoes.
8. Just as soon as the tomatoes have cooled, drain them in a colander - don't let them sit in the cold water too long.  The incisions you had made previously should make peeling the tomatoes a very easy task 
9. At this point the tomatoes can be combined in a large ziploc bag and placed directly in the fridge or freezer - or you can use them immediately! 
• If you want to crush them to make a puree or juice, place the cooled peeled tomatoes in a large bowl and carefully squeeze the tomatoes with your hands.  Be sure to wear an apron as they are prone to squirt!

 How easy is that? 

PEPPER: It DOES matter if it's black or white

Until recently, I was under the impression that black pepper was stronger than white pepper.  I was once told that black pepper is simply aged black pepper.  I asked my chef instructor if I had my facts straight and it turns out I was completely wrong!

It turns out a white peppercorn is actually a black peppercorn with the hull removed - therefore a white peppercorn is stronger.  I was still confused so I pressed on and he encouraged me to think about it from a yield standpoint.  When a black peppercorn is ground - think about all the extra matter that comes along with the hull.  Including the hull in this grind dilutes the strength of the pepper.  When a white peppercorn is ground there is no hull to decrease the strength, therefore what you get is 100% spice. 

Therefore, you should always keep in mind that white pepper is much stronger than black pepper.  When should you choose between the two?  A good rule of thumb is to use a smaller amount of white pepper in dishes that are lighter in color, such as mashed potatoes and clam chowder, so your finished product remains uniformly light in color.  You will impress your guests with a perfectly seasoned dish that lacks visible evidence of the spices you used in its preparation.

Look at me, peppering you with knowledge on this otherwise ordinary Thursday afternoon!