Aperol Martini

Last month, Brian and I were invited to a Sunday afternoon party at a brasserie downtown. It was a very warm day and we weren't exactly sure what we wanted to drink so we gave the bartender free reign to mix up something cool and refreshing for us.

Grilled Corn Salad

The first time that Brian and I ate at Sojourn Restaurant, now one of our favorite tapas places, we ordered an amazing roasted corn salad. The ingredients came together in such a perfect blend of flavors and textures that I knew I'd have to try to recreate this dish at home. Happily, it was fairly easy to do and now I serve this salad frequently. Enjoy!

Do You Brunch? A Review of Orsay

1057 Lexington Ave, New York, NY 10021, 212-517-6400 www.orsayrestaurant.com

We usually choose not to review a restaurant based only on brunch, particularly if their regular fare is quite different. Around here there are plenty of Italian, Greek and other ethnic cuisine restaurants offering Sunday brunch menus filled with omelets, pancakes and other expected American favorites. And that brings us to the question of how popular brunch is in other parts of the country? Here in New York City it's practically required and all restaurants seem compelled to offer it.

The X-Rated Martini

My first taste of X-Rated Fusion Liqueur was a year ago on summer vacation in Maine. The interesting cocktail menu at One Dock in Kennebunkport offered an X-Rated Martini and it sounded to fetching to pass up. The drink itself was a delightful pink hue and had a summery sweet and sour kick. I loved it and determined to buy a bottle of that liqueur. But somehow a year passed and it always fell down the list as we experimented with other delectable concoctions.

Pappardelle Pasta Bolognese

Last summer, while on vacation in Maine, I had pasta bolognese that was so under-whelming and bland that it never occurred to me to want to make it for myself. But a more recent experience was far more pleasant. Over the Independence Day weekend, we dined at a lovely waterfront restaurant on the south shore of Long Island and I ordered the bolognese. I wasn't sure what to expect but I wanted a pasta dinner since the rest of the holiday weekend was shaping up to be a meat-intensive grill-fest.

Frozen Blood Orange Martini

Frozen blender drinks are terrific in summer but a great alternative to plain ice is to use a bit of sorbet. And what better summery flavor than the sweet and tart blood orange. Our easy formula for cocktails is a little tart, a little sweet, a flavorful mixer and the liquor of your choice. In this case, our liquor is vodka, the flavorful mixer is Cointreau (an orange liqueur), some lemon juice for the sour and the sweetness of blood orange sorbet. Blend up a big batch, pour into cocktail glasses and stash them in the freezer. It's slushy and sweet...and powerful! Cheers!

Creamless Creamed Corn

I love creamed veggies as much as anyone but the "cream" part usually keeps me away. But while flipping through the pages of a food magazine, my eye was drawn to a recipe for "creamless" creamed corn from chef Daniel Boulud. Although he left out the cream, he did substitute gratuitous amounts of butter! Nevertheless, the idea seemed adaptable and my leaner version came out quite delicious. Enjoy!

The View

3 Consuelo Place, Oakdale, NY 11769, 631-589-2694 www.viewoakdale.com

Dinner at The View was a confusing experience, filled with conundrums. Reservations at a waterfront restaurant on Long Island on a summer holiday weekend should be hard to come by but we had no trouble despite a late decision to dine here.

Lychee Martini (aka The Rapture-tini)

It occurred to me, as we were mixing up this weekend's cocktails, that if the world had ended on schedule back in May, we would not have been subjected to photos of Anthony Weiner's various... um... parts. Or forced to endure any of the other subsequent political scandals, for that matter. But, the upside of the doomsday delay is that we can continue to enjoy the cocktails we experimented with that night.

Chop Chop (Adventures in Dips)

My Cuisinart food processor is as old as the hills and I hate the thing. There's no reason to replace it because it works perfectly but it's heavy and cumbersome and annoying to clean. It is the perfect tool to make my pie dough and ideal for my favorite cheesecake recipe. But for the majority of the year it sits tucked away in the bottom of a cabinet. Sometimes I encounter recipes that require a food processor but I'll either pass them up or just chop things by hand.

The Frozen Balalaika

We're all for the interesting and complex where cocktails are concerned but sometimes simplicity and expedience rules. Our favorite, go-to cocktail is the Balalaika which is the fancy name of a classic Sidecar made with vodka instead of gin. Three simple ingredients - equal parts vodka and Cointreau and a half part of lemon juice, shake well over ice and serve in a chilled glass. The drink tends to be on the sour side so we prefer it in a glass with a sugared rim.

A Celebration of Grains

As a nutritious change from pasta and potatoes, whole grains taste great, are loaded with fiber, protein and vitamins and make wonderful side dishes. I usually have some type of grain salad in the fridge for easy lunches and snacks. Most supermarkets sell whole grains and they can usually be found in the rice aisle. So, if you're not familiar with some of the more popular ones, look for them the next time you go grocery shopping and try one of these delicious recipes.

The Ethiopian Restaurant

1582 York Ave, New York, NY 10028, 212-717-7311 www.theethiopianrestaurant.com

Neither Brian nor I had ever eaten Ethiopian food before. The opportunity hadn't presented itself and we didn't seek it out. But there does happen to be a little Ethiopian restaurant, appropriately named 'The Ethiopian Restaurant' about 5 blocks from our apartment. We'd passed it dozens of times, usually on our way back from taking our pup to the river promenade, and when we were almost certainly headed to our favorite outdoor cafe to eat.

Creamy Blue Daiquiri

This heavenly concoction came about by happy accident. I was watching a Food Network show about confections that highlighted the Sugarland Bakery in Chapel Hill, North Carolina. In addition to traditional bakery goodies, they serve gelato cocktails including a signature blue Tartini that caught my eye. It looked so delicious that I instantly wanted one! But although the show mentioned some of the ingredients, I could not find a recipe. So, after a quick trip to the store for Blue Curacao, I got out my blender and began to experiment.

Golden Beet Salad

We love beets but, although I make a few different variations of beet salad, they are not always the dominant ingredient in the dish. In this version, though, it's all about the beets. And while I don't usually object to getting a little help from cans and frozen packages, in this case I must insist on starting from scratch. No prepared beets I've tasted quite match the home roasted version, not to mention that it's very easy to do. The delicate flavors of this salad make it a great start to either summer or winter meals. Enjoy!

Trumpets on the Bay

58 South Bay Ave, Eastport, NY 11941, 631-325-2900 www.trumpetsonthebay.com

Long Island, with its pristine beaches and seasonal rentals, attracts a large summer crowd. And there are plenty of casual waterfront eateries that cater to this young crew, offering live music, flowing beer and fresh seafood. But we were looking for a more sophisticated waterfront option and so, on the Saturday of Memorial Day weekend, we reserved a table at Trumpets on the Bay.

A Hungry Couple Facebook Page!

Hungry Couple now has their own Facebook fan page.  I've started uploading links, recipes and photos although there's lots more coming.  Please do check it out and "like" us!

Hungry Couple - on Facebook!

Dances with Luggage Carts

Those of you who don't live in Manhattan would have no idea what chaos to expect on Memorial Day evenings, or for that matter, any long summer weekend. Oh sure, you might imagine or have heard of terrible traffic problems coming back into the city. But the scramble to unload cars, find a luggage cart to deposit all your belongings and leave it to begin a desperate search for parking can cause harried doorman to have fits of nerves.

A Long Time in Coming...

We've been waiting for Memorial Day weekend almost since the end of last summer.  Sure, there were some fun autumn events and winter holidays to distract us.  But once New Year's Day came and went we started crossing the days off the calendar.  Not that we want to wish parts of our lives away but this winter was so cold and snowy and dreary and long...  Spring came late this year so there wasn't even that to cheer us up.

But at last, summer has come.  Maybe it doesn't officially arrive until June 21st but, at least here in New York, it unofficially arrives on Memorial Day weekend.  That is when summer shares in beach houses begin, corporations start their summer Friday hours and long lines can be seen waiting for the Hamptons Jitney to take them out to the south shore of Long Island.  For those of us blessed enough to have access to a home out there, Memorial Day weekend marks the start of summer grilling, frozen blender cocktails, time spent by the water and a happy doggie chasing her ball on acres of green grass.  It means farm stands and sweet summer fruit and relaxation.  It means happiness.  And we've been waiting a long time...

Cauliflower and Broccoli Salad

Both cauliflower and broccoli are staples in my veggie crisper. The broccoli I occasionally sauté with some garlic and olive oil but am most likely to just eat it raw, dipped in hummus. Cauliflower, however, I always cooked. My favorite preparation was roasted with olive oil and a little parmesan cheese but Brian actually likes it raw just fine. He'll usually eat a few raw pieces while I'm chopping it up to be roasted but the idea never appealed to me. That is, until I tasted cauliflower salad.

A Day in the Life

One of my friends has been taking a photography for blogging class and she inspired me to recreate one of their assignments. This is a day in my life, chosen at random and told in pictures with a minimum of written explanation. Obviously not all days are identical but this one was fairly typical of a weekday/workday for me and it was great fun doing it.

Boeuf Bourguignon

Brian and I are way behind in our movie watching but have been trying lately to catch up somewhat with Netflix. Last weekend brought us to Julie & Julia and a tasty looking Boeuf Bourguignon.

(Finally) Perfect Matzo Balls

I think this is the first time I've blogged a recipe while annoyed. Let's start at the beginning. I've always prided myself on my matzo balls and happily announced that they were the best. Deli matzo balls were too soft, soggy and flavorless whereas mine were scrumptious. The basic recipe calls for two tablespoons of fat and, while my grandmother used chicken fat, my mother used melted butter and I'd long since switched to healthier canola oil. The scrumptious taste remained unchanged.

Flourless Chocolate Soufflé Cake... Passover or Not

Brian and I have always gone to his family for Passover Seder and have always brought one of the desserts, traditionally the flourless chocolate cake. Manhattan has no shortage of bakeries offering the Passover-friendly treat at this time of year and we've shopped around for ours at quite a few of the more popular venues. We've learned a few things...we need to order early...we need to pay a lot...we need to prepare ourselves for a very thick, dense, fudge-like creation that will sit like lead in our stomachs after the large holiday meal. Yes, some of the specialty gourmet stores offer a lighter "soufflé" version...at an even more outrageous price.

Mom's Egg Salad...Sort Of

When I was growing up, my European mother frequently made egg salad. The flavors in her cooking were always mild and refined and the egg salad was no exception. She would never consider just coarsely chopping cooked eggs nor would she add an "exotic" flavorings. She grated her hard cooked eggs on the finest side of the grater, added plenty of mayonnaise, salt and a little pepper. Occasionally she'd add a touch of finely chopped onion but my father and I always seemed to prefer it without and so, plain became the house standard. No one thought much about cholesterol then and the egg salad was a weekend favorite for breakfast and a particular delight at Passover since egg salad and matzo were two flavors meant to be together!

On Vacation - The Towns of Cape Cod!

Welcome to Cape Cod!

Crossing the Bourne Bridge across the Cape Cod Canal

On Vacation - The Beaches of Cape Cod!

Paines Creek Beach in Brewster

Ardeo Tuscan Tavern

280 Underpass Road, Brewster, MA 02631, 508-896-4200 www.dineardeo.com

On our first night staying in Brewster, we searched for a casual, local place for dinner and came upon the Ardeo Tavern. It was late, we were tired from traveling and craving some comforting food. The dining room was quiet and comfortable and we relaxed into a nice big booth with menus that seemed chock full of comforting favorites such as pizzas, paninis and lots of pastas.

Fanizzi's Restaurant by the Sea

539 Commercial St., Provincetown, MA 02657, 508-487-1964 www.fanizzisrestaurant.com

While spending the day strolling around Provincetown, we chatted up a local store owner for a good place to eat and he recommended Fanizzi's.

The Beacon Room

23 West Road, Orleans, MA 02653, 508-255-2211 www.beaconroom.com

While vacationing on Cape Cod, we stopped in for dinner one evening at The Beacon Room in Orleans. It had a nice homey feel with lots of wood and green plants - the kind of place where you might find good upscale comfort food. We settled in at a nice table, nibbled on bread and scanned the beverage menu for some interesting cocktails.  las, none were noted so we just ordered some red wine and looked at our menus. Our waitress immediately gave the impression of being overly busy, flustered and not that sure of what's going on. Later in the evening, we chatted with the owner and asked if she was new but were told she'd been there for a few years. Hmm.

Bramble Inn & Restaurant

2019 Main Street, Brewster, MA 02631, 508-896-7644 www.brambleinn.com

While on an early spring getaway for a few days on Cape Cod, we stayed mid-Cape in Brewster and were searching for a place to have dinner. Driving around town, we happened upon the elegant looking Bramble Inn.

Brewster by the Sea

716 Main Street, Brewster, MA 02631, 508-896-3910 www.brewsterbythesea.com

This nice little bed & breakfast has lots of high points and perhaps a couple of low ones. We booked the Refugio Suite and it was very large and very comfortable. The bedroom features an oversized California King bed, a desk and chair, television and lounge chair with ottoman. Beautiful French double doors lead to one of the loveliest features of the room which is a private deck with chairs.

Sundays by the River

The last Sunday in February brought the tiniest hint of the possibility of spring. This year's groundhog did not see his shadow, the traditional sign of an early spring, but I'd assumed it was because there was so much snow on the ground that he refused to leave his den! But perhaps he was right after all.

The New York Sour

We came across a picture of this drink in an issue of Plate Magazine and it looked so inviting that we had to make a batch and see if it tasted as good as it looked. And, so it does. It has a sweet and sour kick and the red wine adds an interesting note in addition to providing it's attractive two-tone look. Some of the recipes we've found include the orange juice and some don't but we think the drink is too sour without it. Almost all the recipes, however, call for 1/2 oz. less whiskey than we used but we'll leave that up to you. Cheers!

The Maple Leaf

This is our favorite new cocktail that we didn't even know we'd like and that came about through a chain of events.

The Vodka Gimlet

Recently I was lamenting to a colleague with a culinary degree that none of the cocktail recipes we look up are ever quite right and she helpfully pointed out that I am a twit. Well, OK, she was far more diplomatic than that but I got the salient point. It seems that both chefs and mixologists purposely alter their published recipes just a bit so that while your home version is fine, you need to return to the restaurant/bar for the version that's great. A good strategy but, not in our house...we experiment!

The Cointreau Daiquiri

If you've been following the cocktail portion of this blog then you know how fond we are of our favorite summer beverage, the frozen Daiquiri. And yet, somehow, we'd not gotten around to trying its non-frozen cousin. Recently however, we were searching for Cointreau based recipes since we're quite enamored of the smoothness it lends to many of our favorite winter cocktails. That's how we happened upon a Cointreau based daiquiri version that sparked our interest. We found the original recipe overly sour and too heavy on the rum but with lots of potential. Some simple tweaks produced this amazing drink that has definitely been added to our repertoire. Cheers!

The Mint Julep

We wouldn't normally think of this as a winter drink since it evokes the Kentucky Derby and large spring hats. But, given our new addition of a bottle of Maker's Mark, we were looking for bourbon recipes to play with. This drink is strong, refreshing and not overwhelmingly minty. Did we mention strong? Cheers!

Thoughts of Summer...

It's the middle of January, the dead of winter, cold and dark. Here in the northeast, we're having our fourth snow storm since Christmas with another forecast for the end of the week. I don't like winter under the best of circumstances and this one is shaping up to be particularly egregious.

Beef Pot Pies

This past weekend I intended to make Shepherd's Pie. It's one of my more frequent dinners since it's easy, healthy and Brian loves it. All the ingredients had been purchased and I'd put them on the counter to begin cooking. And, then...I just didn't feel like it. I put the ground beef in my large skillet and began browning and seasoning, thinking I'd make it anyway. But I just didn't want Shepherd's Pie for some reason. The beef looked and smelled good so I just re-purposed it. I made a small batch of my standard low-fat tart dough and decided that beef pot pies sounded good.

Maker's Manhattan

A couple of weeks ago Brian and I were watching a TV program about the history of distilled liquors including bourbon. And, the next thing I know, he comes home with a bottle of pricey Maker's Mark. Neither of us had any experience with bourbon but Brian's never been a big fan of rye whiskey. So we decided to revisit our beloved Manhattan recipe and substitute the bourbon. The result was a smoother but more powerful drink. We found it didn't need to be as chilled and, if we snuck in about a teaspoon of the maraschino cherry liquid, it made it extra yummy. Cheers!

Light Candied Walnuts

These are not the super sweet, heavily coated nuts you get from street vendors. Oh, those are delicious and Brian and I sometimes buy a small bag when we're out walking by the park. But we find that our mouths quickly get tired of that sticky sweetness and sharing a small bag is just fine.

Mouthwatering Brisket

A few years ago, we spent the week between Christmas and New Year at a wonderfully romantic bed and breakfast in the Hamptons. The inn had a highly lauded restaurant open to the public for dinner and it was there that we had one of the best meals ever. The highlight was a brisket served with a sauce so flavorful that talked about it for weeks after.

The Lushest, Yummiest Cheesecake Ever!

This no-bake cheesecake is quite simply one of the best tastes ever. It's rich, decadent, creamy and ooey-gooey good. Make it a day ahead so that it has a chance to firm up in the refrigerator and then serve it with a big pot of coffee or tea.

Low Fat/Low Sugar Orange Cranberry Bread

One of my favorite holiday tastes is the refreshing way tart cranberries are offset by the sweetness of orange and wrapped together in buttery dough. It can make a nice change from the endless parade of overly sweet holiday candies and the cookie blitz that hits my office at this time every year.

Low-Fat Creamy Spinach

Even many non-veggie lovers like creamed spinach. What's not to like? It's creamy and rich and...a blocked artery waiting to happen. Obviously you can eat anything once in a while and creamed spinach is Brian's particular indulgence on our rare outings to steak houses. But this version is so light it can be eaten every day and so tasty that you'll want to.

The Annual Latke Fry

It's the happy Jewish festival of light, Chanukah, and that means a celebration filled with delicious fried potato pancakes. Known as latkes, these crispy fried potatoes rank as one of the tastiest foods we've ever eaten. Recipe variations abound and include the addition of sweet potatoes, zucchini and other root vegetables. All of those would be wonderful, we're sure, but the pure potato latke is a heavenly creation and, if you only eat them rarely (as the calorie content would dictate) then we say go for the original.

Pot Roast in Tomato Sauce

Pot roast is a long-standing favorite for both our families and I make a few different variations. We generally prefer a brown gravy over a red sauce but both are delicious.  I prefer using the eye round cut over other roasts because it's very lean but very flavorful and becomes incredibly tender after a long slow braise. This, then, is the recipe for the tomato version of the recipe.

Stuffed Cabbage Rolls

Stuffed cabbage, in one form or another, is an old recipe and both my mother and Brian's mother make them. It's a bit of work which makes it a weekend project but the result is a nice big pot of food for the week. The rolls are nutritious and quite low in fat and calories. Serve over rice or even boiled potatoes and you have a healthy and comforting meal on a cold winter evening.

Warm Asparagus & Potato Salad with Shallots

This recipe was the deliciously accidental result of trying to recreate a dish from the Culinary Institute of America. We'd had a marvelous spring lunch there that began with an asparagus and potato salad served over mesclin greens. The menu said the dressing included shallots and garlic so, back home, I began to play around. Somehow, through multiple experiments, I ended up forgoing the greens in favor of a warm salad. The result is quite different from what we were served but it's delicious in it's own right. This is less of a salad than a warm appetizer but can also be used as a side dish.

Roasted Beet Napoleon

One of my favorite salads is the roasted beet napoleon served at Sojourn on the upper east side of Manhattan. I've been trying to recreate the taste of the beets and searching around the Internet for the recipe. I didn't find Sojourn's method but did find a beet Napoleon recipe from Wolfgang Puck that seemed a good place to start.

Low Fat/Low Sugar Pumpkin Bread

Getting through the holiday season without going up a pant size can be challenging and we're not suggesting this recipe will stop the spread. But having this healthy treat around can lessen the damage. At a time when the house may be filled with chocolates and fattening pastries, a slice of this tasty sweet bread and a cup of tea can substitute...at least some of the time.

Apples and Pumpkins and Leaves (Autumn in the Hudson River Valley)

Late October drive north

Crispy Artichoke Hearts with Dipping Sauce

What's a drink without an accompanying snack? Wine goes well with cheese and salty snacks such as nuts and pretzels work well with beer. But a fine, sophisticated cocktail deserves something better. I'd seen a recipe for deep fried artichoke hearts which looked great but a little high on the fat and calories. So this is a lightened up version of a delightful cocktail snack, complete with a creamy and refreshing dipping sauce. Cheers!

Stuffed Delicata Squash Part 2 (Meat)

This heartier version of the stuffed Delicata squash is quick and easy enough to make during the work week. Dress it up, as it were, by serving it over an herbed risotto (as we've shown here). Or make it simple with a generous side salad and some crusty bread.  The flavor combination of the beef and squash is an excellent blend.

The Old Fashioned Cocktail

We recently bought these glasses but hadn't gotten around to making their name-sake cocktail until now. The Old Fashioned is one of the classic cocktails with a whiskey base. We were happy with the ratios on our first attempt and the initial taste of the drink was delicious. We did find, however, that the whiskey quickly overpowers. This one is definitely for slow sipping.  Cheers!

Stuffed Delicata Squash Part 1 (Grain)

Delicata Squash at Fishkill Farms

Continuing to experiment with the autumn bounty in the market, we picked up the appropriately named Delicata squash. Tender and flavorful, it cooks more quickly than many of the other squashes and comes in two shapes. The ones we find most often in our market are long and boat-shaped and can be sliced horizontally or vertically for stuffing. But, occasionally we find the smaller, pumpkin shaped ones. The taste is identical but the pumpkin shaped version makes a more refined presentation and we can't resist them when we see them.

The Balalaika Cocktail

While searching for the recipe for a classic Sidecar, we came across this interesting variation.  Made with vodka instead of cognac, it seemed more to our liking.  We initially made it as the recipe stated, with equal parts liquor and lemon juice.  It was delicious but overly tart and we found we really needed every bit of sugar on the glass.  This updated recipe uses half the lemon, is still tart, but in better balance.

Pumpkin Risotto

The first time we ever tasted pumpkin risotto was at Amarelle Restaurant on the north shore of Long Island. It was beautifully presented inside a small pumpkin and tasted heavenly. I was determined to recreate that recipe and, after several attempts, I think I've finally cracked it.