February 2010

Old, Fur Hat
February 28, 2010

My liver hurts. Perhaps that shouldn’t be my first musing but there, I said it. I drank too much last night during an impromptu trip to Hoboken with my friend Sara, and her young friend Leslie, and her friend Leslie’s seemingly much younger friends ?, ?, J., ?, and ?. I am 8 years older than my friend Sara, and I suspect I was at least 14 years older than all of Leslie’s friends. I remember vaguely thinking: wow, these girls are young, and then a paranoid thought set in: “Wow these girls are young, and I wonder if they can tell how old I am.”

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(Imitation is the Sincerest Form of Flattery) Chicken and Mint Salad
February 24, 2010

I have a favorite restaurant. It’s not only my favorite restaurant in Jersey City, but I think it might be my favorite restaurant in the world. For 11 years I’ve eaten at Saigon Cafe, brought all of my friends to Saigon Cafe, ordered in on dateless Friday nights from Saigon Cafe, and have been inspired by Saigon Cafe. Why do I love Saigon Cafe so much? Consistently great family-style food. Their dishes are authentic, affordable, and absolutely delicious. If imitation is the sincerest form of flattery, then the Lee family can consider themselves adored.

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Healthy  / Recipes

(Quick, Crisp, and Cool) Cucumber, Tomato, and Onion Salad
February 22, 2010

I am always looking for a quick side dish that will balance rich, spicy dishes. This cucumber, tomato, and onion salad, is crisp, cool and tangy, but also has sweet overtones that off-set even the most fiery of cuisine. It’s also perfect for a quick mid-day snack.

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Healthy  / Recipes

(I’ve Nothing to Fear) Chicken Paprikash
February 22, 2010

I had an unnatural, unwarranted fear of Hungarian food. A fear that was reinforced by the fact that certain words in Hungarian didn’t sound appetizing to me. As a child I kept associating goulash with galoshes. And paprikash, was just lumped into things that sounded, and therefore tasted, yucky (succotash!). And so, for the better part of my life, I had the misfortune of not trying chicken paprikash, and beef goulash (more on that later). Which was a great tragedy, because, boy is chicken paprikash good.

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Recipes

(It Takes Long, But It’s Good!) Braised Cornish Hen in a Marsala Wine Reduction
February 11, 2010

Sometimes you discover a recipe that isn’t quick, but is so tasty, you have to share it. My braised cornish hen in a Marsala wine reduction is just that recipe. It takes a whopping 90 minutes to prepare (an hour of inactive cook time) – but it results in a tender, juicy, bird and a sweet, yet savory sauce. It’s the perfect big meal dish for a snowy day, or for Sunday dinner. Or if you are having a special someone over… or maybe a not so special someone. You’ll impress whoever eats it. It is that good.

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Recipes