Cucumber Celery Gazpacho with Radishes and Thyme Onion Confit

If you're short on time, money and want something a little healthy then try making this dish. You won't be disappointed. It's perfect for pot lucks, bbqs or impromptu dinner parties.  Plus you can use the extra cucumber for an at home spa treatment.

Gazpacho is an ancient cold based soup- salad like mixture. Initially, it was known as the poor man's soup. Coming from the moz-arab word caspa, meaning to break apart or residue; its origins are said to be traced back to the Arabs who originally made the soup with bread, olive oil, water and garlic.

 It was later introduced to Spain where it was quickly embraced into its' culinary lineage.  Tomatoes, which initially were used as a decorative plant for fear that they were poisonous, were added in the 1700's along with vinegar. Thus creating the well known Andalusian - Spanish version of gazpacho. But gazpacho has continued to evolve and has adapted to include various different ingredients.

Celery Cucumber gazpacho with radishes and thyme onion confit is one of my favorites to make. It takes me back to my college days where being broke was my usual financial status.  During the summer, being typical college students living in New York City, me and my friends would rush to Central Park for some fun in the sun. After sitting in the sun for a few hours we definitely worked up the munchies and would be on the hunt for some refreshments. But New York food prices are not the friendliest when you have only 10 dollars to last you until the next week.

After the first time my friends and I split a 6 dollar hot dog three ways we decided from then on we should do a pot luck picnic.

We would have music, dancing and drinks and you could always count on great stories about running into P. Diddy on the street or sitting across from Anne Hathaway on the subway.

The part I loved most about making this gazpacho, besides the fact that all my friends would rave about it, was that it was super cheap and really good for you.

Cucumbers, notoriously known as a beauty remedy for your eyes also offer many health benefits.  Because of their high potassium, silicon and sulphur content they regulate diabetes, blood pressure and promote hair and nail growth. They also fight against teeth, gum, kidney, urinary, liver and pancreatic disease.

Cucumber Celery Gazpacho

2 cucumbers
4 pieces of celery, chopped
1/2 of a vidalia onion, diced
1/4 cup of cilantro, chopped
4 radishes diced
1 lemon
1 lime
1/4 cup olive oil
1 sprig of thyme
Salt and Pepper to taste

Dice the Vidalia onion. Turn the stovetop to medium - high heat and add 2 tsp of Olive Oil. Add the Vidalia onions and the leaves from the sprig of thyme. Sauté until the onions are transparent. Remove from heat.

Chop the cucumbers into chunks about 2-3 inches apart. If you want to achieve the pale green color like I have above then peel the cucumbers before chopping them into sections. Dice the Celery into 1/2 inch pieces. Chop the cilantro. Add the Cucumber, Celery and Cilantro into a blender. Squeeze half of the lemon into the blender. Add Salt and Pepper to taste. Turn the blender on and Puree the mixture.  If you have trouble getting the cucumber and celery to blend then add some water to help loosen the mixture up.

Take the celery cucumber mixture and pour into your serving dish. Add the diced radishes and thyme onion confit to the top. Add the lemon zest for garnish. You can serve this gazpacho at room temperature or chill before serving. Enjoy.

To All My Fashionista Foodistas.....Check This out

My best friend Sia, who I went to college with has started an awesome fashion blog. I can't say enough amazing things about Sia and it's not jut because she's my best friend... Really it's not.. I promise.

She has an incredible eye for fashion and is extremely passionate about it. I have no doubt that you will see her designs in the top fashion houses in the very near future. But in the meantime, check it out for yourself.

http://www.siastyle.blogspot.com/

Shanghai Cafe - Chinatown

Coming to NYC or if you're already here... Check out Shanghai Cafe in Chinatown for Delicious, Cheap eats.

Below are some pics and a video so you can get a better idea of what Shanghai Cafe is like. I loved the Scallion Pancakes. They were so flaky and delicious. They were the best Scallion Pancakes I've ever had. In the video my girl Theresa also shows you the proper way to eat a dumpling. 

Chinatown

Steamed Dumplings - 

These are what Shanghai Cafe is known for.

Beef Lo Mien -

The noodles were perfectly cooked. The beef was juicy and succulent

Shanghai Style Noodles with Shrimp - 

The sauce seeps into the noodles and they go from crunchy to moist and soft.

Scallion Pancakes - 

The best I've ever had. 

Aisha Foodista - {in Pink dress} and May {in black shirt}

Mr. Brainwash and Son Cubano

After a fun time exploring the works of art in Mr. Brainwash's Gallery in Meatpacking this past weekend, my girl Sam and I decided to grab a bite and I was craving the amazing Goat Cheese Croquetas with Honey Sauce at Son Cubano. 

If you've never been Son Cubano, it has the upbeat vibe of Meatpacking but once you walk inside it feels like you've stepped into Havana, Cuba. You hear the cantador singing as you are greeted; and feel the ritimo of the dance as ladies are swept off their feet, only moments after finishing their sweet, succulent maduros. Son Cubano is definitely a great spot to check out, if only for their tapas. And I mean let's get real when you're going out to eat how can you beat good food and entertainment all wrapped into one?. 

{Their Shrimp and Mushroom Special}

Eggplant Stuffed Brie with Cherry Balsalmic Reduction

Elegance never tasted so good. These Brie Stuffed Eggplants with a Black Cherry Balsamic Reduction are the perfect way to class up your dinner for two or just you. They're super easy to make and even the culinarily challenged can pull these beautiful babies off with grace and ease.

I love eggplant and I had a last minute dinner party to go to on the Upper East Side this past week... The beauty of cooking and food is there is such freedom in it. There are no rules it's just a matter of some things go together well and somethings don't. It's kind of like dating and relationships sometimes the ingredients do not produce the best results but other times there's magic made. Although, I find cooking to be less complicated than relationships.

La Duree - Let them Eat Cake

{Versailles}

{Versailles Marie Antoinette's Bed}

{Versailles Marie Antoinette's Bed}

{Versailles Marie Antoinette's Bed}

{Heaven}

When I stepped into La Duree it was like I was transformed, I felt like Marie Antoinette. I was surrounded by my French Court who were waiting in line behind me, whispering amongst themselves with excitement; As I gracefully gazed upon each delectable treat carefully selecting only the best. 

"Madame are you ready" asks the clerk as I am suddenly brought back to my current reality.

"Oui" I reply. "I will have that one"

"Ah. Excellent choice Madame". He replies.

I anxiously return back to the Ritz Paris Hotel in Place Vendome where I was staying and hurry up to my room. I could not wait to savor every morsel of this amazingly beautiful confection. 

As I cut through each layer I am more and more surprised. 

The first layer a Rose Whipped Cream, simply divine. The second layer Strawberry Iced Eclairs with a Strawberry Cream  Filling. At he center of this massive pastry was an incredible pool of Raspberry Filling.  And the Final layer was a Raspberry Iced Doughnut with Vanilla Cream Filling. C'est magnifique!! Now I know why Marie Antoinette said let them eat cake. A cake this good I would gladly eat for a long, long, long, time. 

May Is Burger Month

May is Burger month and for me a great Burger is defined by 3 main elements:

The bun, the Burger Patty, and the toppings.

The bun is the glue that holds the Burger together. There is nothing like when you first bite into a juicy burger and you get that nice, firm, flaky, buttery, bite of bread. I like to use mini brioche buns or dinner rolls for my sliders because I like their texture and flakiness.

As for the patty, there's nothing wrong with the classic burger patty but what better way to celebrate burger month than with something a little new and different. I decided to switch up an American classic with a North-African twist by using a recipe for Kefta that has been in my family for generations.

Kefta is a very popular appetizer in North African and Mediterranean cuisine. Kefta are tiny patties made from ground meat, usually beef or lamb, and are packed with flavors of cumin, turmeric, paprika, onions and parsley. They are rolled in flour and lightly fried to seal in all the juices and amazing flavors. They are normally eaten by themselves but they also are perfect for making sliders.

Now let's be real here, what is a burger without its toppings? So we're going to sauté diced Vidalia onions and grape tomatoes in a little olive oil to make a succulent tomato- onion confit. Then we're going to julienne celery, cucumbers and chop cilantro to give our sliders a fabulous and healthy crunch; top it off with a little goat cheese and you have a Slider worthy of celebrating May's Burger month.

But we can't forget the sides. So to compliment our sliders we're going to fry up some sweet Vidalia Onion Rings and give them a little kick with some cayenne pepper. After such a delicious meal you can wash it all down with my signature GA Peach Milkshakes.

Burgers, shakes and onion rings an American classic with a new twist. Remember you always want to take that extra time to add a little dash of happiness to all your meals.

Ninth Avenue Food Festival

If you are in NYC this weekend check this out...

http://www.hellskitchen.bz/information/ninth-avenue-food-festival-2010.html

My Ultimate Creamy Homemeade Hummus

Last Saturday my friend had a fabulous BBQ. The BBQ was full of fun times, laughs, awesome food and a game called Taps (which brought me back to 4th grade on the playground). And even though it was surprisingly cold that day we kept warm by the charcoal grill and with my friend Julio's amazing chicken wings. Umm, Umm ,Umm, I wish I could eat one now.

But I, not wanting to show up empty- handed, decided I was going to make my Ultimate Creamy Homemade Hummus, which was a HUGE hit.
I know it looks delicious, but it tastes even better. Go ahead take another look.


Here are some tips you should know, so you can perfect my Ultimate Creamy Homemade Hummus the first time.

1.To get really creamy hummus a little extra effort goes a long way.

Chickpeas have a little thin skin on them, even the canned ones. They're easy to remove and the time spent doing this is well worth it.

2. Order is important.

You want to blend the lemon juice and tahini first until it's really smooth. Also I like to mash the Chickpeas to help the process along. Once both are thoroughly mixed separately then you can add them together.

Ultimate Creamy Homemade Hummus

1 15 oz can of organic chickpeas
1/3 cup organic tahini
Juice from 1 lemon
3 cloves garlic, minced
1 tsp cumin
1/2 tsp sea salt
2-3 Tbsp olive oil
2 Tbsp water or vegetable broth

Drain and rinse the chickpeas and set aside. Remove the skin from the chickpeas.*

Combine the tahini and the lemon juice and blend until smooth and frothy.

Add the garlic and salt and blend again.

Now add in the chickpeas a little at a time. Scrape down the sides of the blender and push the chickpeas down to the bottom as needed. Once you've got all the chickpeas blended in, add the cumin, olive oil and turn on the blender and leave it for a few minutes. I like to use vegetable broth instead of water to add in a little extra flavor to the hummus and to thin it out. But you can also use water.

Garnish with parsley, olive oil, paprika.

Phaal Curry Challenge Results- Brick Lane Curry House

I went with one of my friends Mr. Stedy Ruckus to take on the Phaal Curry Challenge. We both ordered the Phaal Curry with chicken and waited with anticipation as the waiter told us horror stories of people passing out after they ate it, which I admit did strike a little fear in me. But luckily for me one of my friends had done the Challenge the week before and he told me that I would definitely be able to handle it since I love spicy foods. He also warned me that it's not the heat that will get you but the amount of food.

About 20 minutes later.. duh duh duh... it arrives. My friend Stedy Ruckus aka Stedy Curry and I had discussed what strategies we were going to employ. We decided to go with the eat as fast as you can method.

But as I took my first bite I knew I was in trouble. I could taste the heat from the ghost peppers and then it was like a dull, hot pain on my toungue that spread all through my mouth. Bite after agonizing bite I chomped through sipping mango lassi througout hoping that the sweetness from the mango and the milk proteins in the milk would ail my aching tongue.

However, the eat as fast as you can method worked out great for Sted because he ended up breaking the record for the fastest time. He downed the spiciest curry they had in an amazing 7 minutes.

{Stedy Ruckus aka Stedy Curry and Aisha Foodista}

It was a true battle of the tortoise and the hare because I ended up with the record for the slowest time, a phenomenal 2 hours. I know kinda sad... but our dynamic duoism must have impressed because the head chef came out to meet us.

{Head Chef in the White Coat}

He regalled us with tales of the people who attempted the challenge before us and teased that he didn't make it spicy enough because I was eating it so slow and my friend had eaten it so fast. We assured him that he hadn't because it definitely was hot.

{My last bite}

But let's dispell some myths we learned about the Phaal Curry Challenge:

Has anyone ever died?

No. There has been no record of anyone dying. Just people passing out.

Is there a time limit?

No. But they probably will put a time limit now because of me.

How many people actually complete the Phaal Curry challenge?

A little under 50% complete the Phaal Curry Challenge. The majority of people give up.

Has anyone ever eaten it twice?

Yes. There is a man who comes almost every morning when they open and only orders the Phaal Curry, eats it in under 15 minutes and then leaves.

Do you have to eat it all?

Yes. You have to finish is all. And they will check your plate.

Tips I would give someone who wants to try it:

Don't give up.

There is a lot of food so come hungry.

Try not to drink anything. If you can. I drank like 3 mango lassi's and that made it harder for me to finish.

Try to eat it as fast as you can. The curry is not only hot but it's also a little bitter so it's not the most enjoyable thing to eat.

Good luck and most importantly have fun with it :)