sometimes there's nothing better than a simply marinated & grilled piece of beef - you can put it in a composed salad, make it into a sandwich or just serve it with a drizzle of good olive and some crisp vegetables. we're not grilling outdoors since we moved - maybe cause it's snowing and we don't have a patio anymore - but if you can stand the smoke for a bit, a cast iron grill pan is a great investment. pancakes for breakfast and steak for dinner! this is an easy marinade made special by the addition of two homemade condiments: worcestershire sauce and spicy mustard. by the way, it's our first restaurant week in nyc and although we waited too long to score a coveted reservation anywhere fancy, we did have a wonderful three course lunch here yesterday - we love mario.

Grilled Skirt Steak

1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbs worcestershire sauce
1 tbs chili garlic sauce
3 green onions, sliced
5 cloves garlic, smashed
2 tbs brown sugar
2 tbs spicy mustard
1 tbs chili flakes
1 lb skirt or flank steak
in a small bowl, combine all ingredients and stir well. place steak in a large ziploc bag and cover with marinade. refrigerate for at least 6 hours or preferably overnight. grill over medium high heat for 8-12 minutes per side, depending on preferred doneness and let rest 5 minutes before slicing. enjoy!



noodles, noodles & more noodles - that's what our pantry looks like after styling a noodle story for Fine Cooking magazine a few weeks ago. can't wait to show you the spread that i had so much fun shooting with this very talented and sweet photographer. rice noodles immediately make me think pad thai and while this dish is peanuty with chunks of tender chicken and the crunchy coolness of bean sprouts, i wouldn't exactly call it pad thai in the traditional sense. let's say it's more like a noodles in peanut sauce dish that you can adapt to whatever kind of noodles (rice, soba, fresh), protein and vegetables you have in the refrigerator. plus it was the perfect meal to eat out of a new gorgeous grey dish we bought from this amazing designer.

Peanut Noodles

1/4 cup rice wine vinegar
1 clove garlic
1 tbs grated ginger
3 tbs creamy peanut butter
1 tbs honey
1 tsp soy sauce
1/4 tsp sesame oil
8 oz rice noodles
1 tbs olive oil
1 onion, sliced
1 red bell pepper, julienned
2 carrots, peeled & julienned
1/2 cup bean sprouts
2 poached chicken breasts, shredded
garnish with green onion, cilantro & lime wedges
in a food processor, combine vinegar, garlic, ginger, peanut butter, honey, soy sauce, chili garlic sauce and sesame oil and puree until smooth. set aside. cook noodles according to directions on package, drain and set aside. heat olive oil in a medium saute pan and cook onion, bell pepper and carrots for 4 minutes, or until translucent. add bean sprouts, chicken and peanut sauce and stir to coat. toss with cooked noodles and serve immediately with optional garnish.


winter white

how about a goat cheese & honey tart in beautiful shades of white to make up for the lack of winter white weather? this elegant dessert couldn't be easier to make and the simple flavors of tart goat cheese and yogurt are perfectly complimented by a drizzle of local honey. the recipe is inspired by a tart from an old issue of food & wine but i used the crust from this fall tart and think it turned out wonderfully - enjoy!

Goat Cheese & Honey Tart
serves 8

1/4 cup each almonds, walnuts and hazelnuts (toasted & cooled)
3/4 cup whole wheat flour
1 tbs flax seeds
1/4 cup sugar
1/4 tsp salt
6 tbs chilled unsalted butter, diced
1 egg yolk
11 oz goat cheese
2 cups greek yogurt
2 tbs lime juice
2 tsp lime zest
1/3 cup confectioner's sugar
1/3 cup honey
grease a 9-inch tart pan with removable bottom. in a food processor, grind nuts, flour, flax, sugar and salt into a fine meal. add butter and pulse until a coarse meal forms. add egg yolk and pulse until moist clumps form. press dough into bottom and sides of pan, about 1/4-inch thick, and pierce bottom with a fork several times. chill for 30 minutes. preheat oven to 400 degrees F. bake crust 12-14 minutes or until golden brown. cool completely.
in the bowl of an electric mixer, beat goat cheese, yogurt, lime juice and zest until combined. add sugar and beat until smooth. spread the filling evenly into the crust and refrigerate for at least 2 hours. just before serving, heat the honey in a small saucepan until it's a thinner consistency and drizzle over tart.


pretzel rolls

wow, does anyone else feel like 2010 is already flying by? can't believe it's this far into january and we've only posted once, oops. also can't believe how gorgeous the weather has been in nyc so far - we walked all over the city yesterday with our light coats on and stopped here for some excellent fish & chips! we've been busy, but not too busy to make homemade pretzel rolls. this recipe is dangerous because when the rolls are warm out of the oven and slathered with a little salted butter or some spicy mustard, you won't stop at just one or two! the dough is from a fall issue of martha stewart and would also be great adapted into sweet pretzels with cinnamon & sugar or dusted with fresh parmesan. experiment and enjoy!

soft pretzel rolls
makes 12

2 1/4 tsp dry active yeast
1/4 tsp kosher salt
2 tsp sugar
1 cup warm water
3 cups all-purpose flour
1/8 tsp cayenne pepper
2 tbs unsalted butter, softened
1/3 cup baking soda
1 egg yolk plus 1 tbs water
1-2 tbs pretzel salt or Maldon salt
in a small bowl, mix yeast, salt, sugar and warm water and stir to dissolve sugar. let sit 5 minutes until foamy. in a large bowl, mix flour and cayenne. use your fingers to cut butter into flour until mixture resembles coarse meal. slowly pour yeast mixture into flour and stir with a fork to combine. use your hands to gather dough together and turn out onto a lightly floured surface and knead until no longer sticky and fairly smooth. return to bowl, cover with plastic and let rise 30 minutes. cut dough into 12 equal pieces and roll each into a ball between the palms of your hands. then roll ball on surface forming into a roll with slightly tapered ends. transfer to an oiled baking sheet and repeat with remaining dough. let rise 20 minutes.
preheat oven to 475 degrees F. in a large pot, combine 10 cups of water with baking soda and bring to a boil. boil rolls in batches until puffy about 45 seconds per side. transfer to wire rack to drain. return to baking sheet, brush with egg yolk wash, sprinkle with salt and lightly score with a sharp knife about 1/8-inch deep. bake until golden to dark brown, 13-15 minutes. pretzels will keep uncovered, at room temperature for about 12 hours. rewarm in a 250 degree F oven and serve with salted butter and assorted mustard.


behind the bar

happy new year everyone!! We are happy to let you know that we are being featured by our friends over at design sponge today with a feature in their section behind the bar. we feel very lucky to be part of this great blog for our second time and love being part of a section close to our heart, the bar!! thank you to ryan and alissa, cheers!

we were sorry to be away for so long, but being back in the california sun for a few weeks was just a bit distracting. we did have a great time seeing old friends and familiar places, but we are overjoyed to be back in the big city. and a little snow this morning made it all the better. we also received some amazing gifts this year. we got some amazing work in the form of note cards and a calendar from the amazing photographer jen altman, we literally cant get over her whole package. another gift was from the multi talented jen gotch for a aristocrat collar that is truly beautiful. thanks to the jens, for capping off a truly great year!

"life is short, break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile." -unknown
again, happy new year!!