Are You Ready For The Country? Girls' Weekend In The Catskills

Photo: NK

Two words:

Girls. Weekend. 

Sometimes, we chicks just need to head to the country, breathe some fresh air, and renew those unshakeable bonds...

all while eating our weight in cheese and imbibing more wine than is, shall we say, ladylike.

Such a trip will, from time to time, include the occasional spontaneous living room dance party, preferably to the music of our glorious teen years. 

You haven't really lived until you've completely
shuffled off the hustle and bustle of city life for one bucolic getaway with your fellow womenfolk. 

Cheese on arrival, Photo: NK

That's why last weekend, my friends and I headed up to the Catskill Mountains in Upstate New York for the second year running. Again, we rented a nice little house in Monticello overlooking a pond. 

It was a blast. 

I hope you will enjoy today's recap of our Girls' Weekend extravaganza. And don't fret, we'll be sure include the most delicious and easy dessert recipe for you to add to your repertoire:

We arrived to our rental house quite late on a Friday night after several wrong turns and one hair-raising trip down the world's darkest and rockiest road cutting through what may as well have been the forest primeval. Cell service a distant memory, we were mildly shaken upon reaching our remote destination. 

A rustic cheese plate was immediately in order.

Rhianne, who is an amazing baker, had the presence of mind to bring her delicious Southern Cheese Wafers - her grammy's recipe. These crispy little crackers are savory and crunchy, just perfect with pimiento cheese or anything else, really. 
Their clever, secret ingredient: Rice Krispies! 
They were a great addition to our very humble cheese plate. For a close approximation of this secret family recipe, click HERE. 

Delectable Cheese Wafers, Photo: NK

Speaking of Rice Krispies, Rhianne also brought these amazing Brown Butter & Chocolate Salted Rice Krispie Treats - baked using her own light adaptation of Deb Perelman's (of Smitten Kitchen) recipe. It would be cruel of me not to share how to create this absurdly delicious treat. They are an absolute must-make!

Brown Butter & Chocolate Salted Rice Krispie Treats, Photo: NK

Brown Butter & Chocolate Salted Rice Krispie Treats
Recipe from Rhianne L./ Very Lightly adapted from Deb Perelman/Smitten Kitchen
Yield - about 16 2-inch squares 

Ingredients:
4 Ounces (1 Stick) Unsalted butter (sliced up) + extra for greasing the pan
1 10 Ounce Bag of Marshmallows
Heaping 1/4 teaspoon Coarse Sea Salt (or more to taste)
6 Cups Rice Krispies - about half the small cereal box
1/2 Cup Hershey's Chocolate Chips

Method: 
1. Generously grease an 8-inch square cake pan with butter. 

2. In a large pot, make the brown butter by melting it over medium low heat. Swirl it around until it melts, after which point, don't disturb it. The butter will then foam up before turning golden and beginning to smell nutty. Stir frequently now, being sure to scrape up any browned bits from the bottom of the pan. It's very important to stay with the butter! It can burn in an instant so you must keep your eye on it. 

3. Once the butter takes on a nice medium brown color, turn off the heat and stir in the marshmallows and chocolate bits. They should melt in the still-hot butter but if not, you may turn the heat back on low until marshmallows are totally smooth. 

4. Take the pot off the stove and add both the salt and the Rice Krispies. Stir everything together and rapidly spread the mixture into the prepared pan. Press the mixture well into all corners of the pan. Allow to cool, slice, and enjoy!

Can we say, "yes please?!" 
For more ideas on baking with brown butter, check out Joy The Baker's post HERE.  

The next morning, our friend Felice arrived after making the long drive out to spend the day with us. She came bearing the gift of breakfast which included Blueberry Muffins and a really tasty Spinach Quiche, in, get this, a graham cracker crust. 

Spinach, Egg & Cheese Quiche in a Graham Cracker Crust, Photo: NK

Yup. You heard right. Felice informed us that after preparing her egg and spinach mixture, she realized that she'd purchased a graham cracker crust by accident. Never being one not to take the plunge, she went for it. I have to tell you, the ever-so-slightly sweet graham cracker against the savory egg mixture worked amazingly. This is how great recipes are born.

Now, I'm sure you've gathered that we aren't the type of girls that wait until noon to drink so, clearly, there were plenty of adult beverages at breakfast. Rhianne's Blueberry Wine from Pauley's Island mixed with some bubbly made for a fantastic Blueberry Mimosa on our scenic porch.

Photo: NK

The remainder of the day was spent laughing in between rides on the owner's rickety old rowboat. The pond had the most water lilies I'd ever seen.

Photo: NK 

Israeli Couscous with Pomegranate and Arugula
Photo: NK 

Still, It didn't take very long for us to start thinking about dinner. 

The plan was for a grilled pizza feast to be served on our beautiful deck. 

Also, my friend Natalie got to work on her delicious Couscous with Pomegranate and Arugula, a perennial favorite. 

Luckily, we had a really nice sparkling white to fuel all the prep work: 

Coppola's Blanc de Blancs, Photo: NK

This was our first time grilling pizza and, admittedly, we had some setbacks. Our efforts were further thwarted by the fact that our rental kitchen was missing some basics like flour.





After several comically atrocious pizza-making attempts, this beauty came off the grill:

Grilled Pizza with Green Peppers and Mushrooms, Photo: NK 

And with that, dinner was served

Photo: Rhianne L. 

and it was mighty good.

Photo: NK 

Sunday morning rolled around way too fast and we were all sad to see the weekend go. Some more than others:

Photo: NK

Happily, we are able to extend the magic a bit by taking a little side trip to nearby Bethel, NY, home of Bethel Woods, the site of the famous Woodstock festival. The day was warm and clear but fall was definitely in the air. 

Harvest Festival, Photo: NK 

The Bethel Woods Center for the Arts has a great harvest fest each weekend in September. The home of Peace, Love and Music provided a fitting end to a great weekend. Until next year, ladies!

Bethel Woods, Photo: NK

Special "Addition" - Israeli Couscous Salad With Crab

One of my favorite things to do in the kitchen is to improvise little twists on tried, true, and faithful recipes. Usually, this means adding one extra special ingredient that elevates the dish. The latest example of this was a recipe I recently created to serve a party of ten dinner guests. It involved our go-to "feeds a crowd" side, Israeli Couscous Salad. While we usually serve this easy to prepare crowd-pleaser mixed with chopped parsley, sliced cherry tomatoes, red onions and a balsamic vinaigrette (the result is totally delicious yet so simple and pretty), I decided that last week's family barbecue called for something a bit more unique. Whenever I am looking to add a little luxury to a meal, I find that there's no better bang for your buck than a can of crabmeat.

Israeli Couscous with Crab, Photo: NK 

Today's Crab Couscous Salad will not require that you splurge on expensive lump crab meat. "Flake," generally the cheapest type of crabmeat, works perfectly here. You could certainly use Backfin -which is more in the middle grade. I prefer Israeli (also known as Pearl) Couscous to the more ubiquitous "regular" couscous although I am sure the latter would also work. 

With a more substantial grain the size of small pearls, Israeli couscous is wonderful if you are looking for a couscous with a much more texture and interest. This little pasta, like its arguably more popular smaller-grained counterpart, is super versatile and easy to handle. Carrots (we happened to find really beautiful ones at the greenmarket) provide color, crunch, and sweetness, while tangy lemon juice and zest give this salad its punch.  Buttery crab ties the whole dish together into one deliciously special and easy side. Be sure to let the prepared salad sit in the fridge a few hours. The flavors will blend and intensify nicely! Bring this to your next potluck or serve at a picnic or as a fancy dinner accompaniment. The only thing easier than making Crab Couscous Salad is eating it. 

Israeli Couscous With Crab 

Serves 10 as a hearty side dish 

Photo: NK 

Ingredients: 

Two 8.8 Ounce Boxes Israeli Couscous (we use Osem brand usually found in the Kosher food aisle)

3 Tablespoons Extra Virgin Olive Oil plus more

16 Ounce Can Pasteurized Crabmeat (flake) 

Zest of 2 Lemons 

3 Tablespoons Lemon Juice

1/2 Cup very finely chopped Carrot

4 Heaping Tablespoons Italian Parsley,finely minced

1 large Shallot, cut into a fine dice

1 teaspoon Kosher Salt

Method:

1. F'irst, toast the couscous: pour the uncooked Israeli Couscous into a large, wide pot over a medium-low flame. Stir frequently for a few minutes until the couscous begins to take on a bit of color. Take care not to burn. Some of the grains should become slightly golden, others will remain white. Turn off the heat. 

Israeli Couscous, Photo: NK

2. Now, cook the Couscous in water according to the package instructions. (*We recommend you add a teaspoon or two of olive oil to the cooking liquid to prevent sticking)

3. When finished, remove the cooked Couscous to a very large bowl. 

4. Add Carrots, Shallots, Parsley, Lemon Zest, Lemon Juice, 3 Tablespoons Extra Virgin Olive Oil and Salt. Give it a good stir and then carefully fold in the Flake Crabmeat. 

5. Toss couscous and allow it to sit in the fridge, stirring occasionally, for at least one hour or up to three hours. 

6. When ready to serve, taste for seasoning and add extra salt or lemon juice as desired. 

You can serve this chilled or room temperature, according to your preference. Enjoy!!

Ode to the American Worker - Labor Day Barbecue Guide

Labor Day is almost here and man, this summer really flew by! Of course, everyone's excited about the long weekend. Perhaps, like me, you're gathering some ideas for your holiday barbecue. But all that aside, I'd like to take a minute to remember what Labor Day is really about - the admirable contributions of the American worker.

On holidays like this, I often think about my family, specifically my great grandparents who, like so many, came to New York through Ellis Island just after the turn of the century. 

The Brooklyn Bridge - There's really nothing like it. 

My mother's grandfather, Rosario, was a presser. That is, he came into Manhattan from Brooklyn by subway every day (dressed to the nines in a finely tailored suit, no less), only to strip down into his undershirt and iron clothing in blazingly hot room in a storefront. He took enormous pride in his appearance and his work, and was, by all accounts, the best presser around. His daughters, all of whom worked, held a variety of jobs including working in sewing and textiles - a popular trade for the women of the day. I hope that one day, perhaps years from now, my sewing genes will finally kick in... His three sons also went on to great careers in the both the blue and white collar workforce. 

A few decades later, just across NYC's East river, my paternal grandfather hauled cargo off ships as a longshoreman on the Brooklyn docks. Though I never met him, I've heard him described as an ox of a man, his physical strength improbable in a person of his rather average stature. Though I've seen many pictures of my grandpa Salvatore, I envision him in my mind as Marlon Brando from On The Waterfront  - an excellent movie, by the way. 
You know, -  "I coulda been a contender."

Red Hook, Brooklyn Waterfront Photo:NK 

It's because of the sometimes punishing work of my forbearers that I have the luxury of taking the day off to gather with my family around a great meal. I love my day job, which takes place largely behind a desk, and I sincerely doubt that I'd ever have the spine to do what my grandparents did and what many people still do - work until they sweat to make a better life for those who come after them. 

Labor. 

Today, I am inviting you think about the workers, past and present, that you admire in your family. Feel free to share your thoughts with us! Whatever color their collar, we all know folks that make such contributions to their families and communities. Maybe it's yourself you should pat on the back. No matter what you do, please take a moment to relax this Monday, hopefully with some good food, and of course, a beer. Because nothing's more American. 

Also - come check out Neurotic Kitchen on Pinterest, and specifically, take a look at our Labor Day Barbecue Board for some ideas. 

Cheers! 

A Salad to Swoon For - French Cucumber Salad + Crème Fraîche

Today, I give you French Cucumber Salad...

French Cucumber Salad with Dill and Creme Fraiche, Photo: NK

better known as one of my absolute favorite fancy (but easy to make) salads. Whether you serve it as a luxe barbecue side, for a lovely ladies lunch, bridal or baby shower, this dish is as delicate as it is delectable. I've quiet literally observed guests tilting the serving bowl in mid air in an effort to scrape clean every last bit. Nothing makes me happier, by the way. 

I've been making French Cucumber Salad for quite a while now. Years ago, I enjoyed a version of it at a cute little Brooklyn Wine Bar called The Castello Plan. Thanks to crisp, chilled cucumbers, I found it refreshing and light (yet slightly creamy because of the creme fraiche). Bright notes of vinegar and an ever so slight sweetness from a pinch of sugar were brought together with dill, which imparted an herbaceous freshness. Once I got home, I scoured the internet until I found a recipe that appeared the most similar to the dish I'd just experienced. My search brought me to a wonderful food blog that I've been referring to ever since - It's called JintanManis.

Here's how it should look before you creme fraiche-it-up: 

Photo: NK

This salad is also a favorite of mine when I'm looking for something to bring to a party that is both simple, impressive, and make-ahead. I'll include instructions on how to make this portable. Here it is at a recent barbecue: 

If you're in the market for a Labor Day side dish, I'd certainly recommend French Cucumber Salad. It's really hard not to love. Here goes...

French Cucumber Salad with Dill and Creme Fraiche

Lightly adapted from JintanManis blog

Serves 6

Ingredients:

4 large cucumbers
12 ice cubes
Salt
1 large shallot  
1 tablespoon white vinegar (wine or distilled)
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons freshly minced dill  + dill sprigs for garnish 

1/2 cup (4 ounces) crème fraiche

Method:  
1. Peel all the cucumbers leaving some thin strips of green skin. Cut them in half lengthwise and cut off and discard each of the ends. To de-seed cucumbers, drag a teaspoon down the length of the cucumber half (cut side up) until seeds are scraped out. Don’t be afraid to apply some pressure. Discard seeds. What you will be left with should look like a canoe shape. Slice the cucumbers very thinly until you have pile of little half-moons.  If you have a mandoline it will make things quicker!

2. Next, mix the sliced cucumbers with the ice cubes and add enough water to reach past the surface of the cucumbers.  Add 3/4 of a teaspoon of salt to the water. Mix together gently and allow the mixture to sit for 5 minutes. Drain very well.
 
3. Slice the shallot very thinly and add to the cucumber. Mix in the vinegar, sugar, pepper, dill, and another 1/2 teaspoon salt. Combine well. Allow the mixture to sit at least 30 minutes, stirring occasionally.

Stop here if you are making this in advance or bringing to a party.

4. A few minutes before serving, drain away all the juices. Stir in the crème fraiche or sour cream and toss very gently. You can add extra if you prefer it more creamy. Taste for seasonings and adjust if needed. To serve, spoon the salad into a shallow, pretty bowl and garnish with minced dill and dill sprigs.

Enjoy!