Stewing Over Okra

So last week I mentioned my great okra find at the Union Square farmer's market.  I promised a recipe, and although I'm a bit late, you'll thank me when craving a warm night "in" this fall and winter.  I make the curry paste in a large batch and refrigerate for later but it's very easy to make. For a bigger batch, double the recipe.

Here's what you'll need: 2 tablespoons canola olive oil, three diced Thai chili peppers, 4 cloves minced garlic, 1 1/2 tablespoons curry powder, 1 1/4 cups coconut milk, 2 tablespoons soy sauce, 2 tablespoons chopped ginger, 1 tablespoon turmeric, 2 tablespoons tomato paste, 1 medium diced potato.

1. Heat a skillet and once hot, saute the garlic in oil for about three minutes or until golden brown.  Add chilis, curry power, ginger, and turmeric and mix for 30 seconds to minute, or until fragrant.

2. Next, mix in the coconut milk, soy sauce, and tomato paste.  Stir, and bring to a boil.  Then add the diced potatoes and wait for your sauce to thicken.

3. Salt to taste and use immediately or store for later.

Now that the hard part is over, you'll want to dice up some of your favorite vegetables and meat.  I like mushrooms, okra, scallions, and cilantro.  For protein I generally cut up 4 raw chicken breasts into bite size chunks.  And I always make brown rice as a base for the curry stew, and steamed broccoli as a side.

When your curry sauce is hot, add the okra and mushrooms first. 

Let that simmer for about 15-20 minutes.  After the mixture is nice and hot add the cilantro and chicken, which takes no more than 7 minutes generally to cook through, but you can check by driving a fork through a large piece.  If it goes through easily, your stew is ready.  Pour into a blow and top the dish with chopped scallions.

I had this meal with a friend a few weeks back.  There is nothing like coming home from a long trip and vegging in front of the television with this fantastic stew.

Let me know how yours turns out.

Market Stock: Autumn Harvest

I love the transition of seasons.  Something in the air clicks, and the weather becomes a frenzy of variegation, layers of clothing become necessary, and what better time to visit the farmer's market and become inspired by the fresh seasonal crops. While I have little time to make a butternut squash soup, or a pumpkin pie, I still receive such joy being amongst all the color, texture, tastes, and activity of the market.  Plus, you never know what you'll discover: a bunch of flowers for the table, a block of cheese, or simply an apple that you can eat on your way to work.  The vibrant okra I found inspired me to make one of my favorite quick and easy stew dishes, which I'll share with you later in the week. For now I hope these photos inspire you to get outside and find a grower's market to visit.

Sweet Nothing

I've lost count of how many consecutive summers I've spent in Capri.  It remains one of my favorite locations in the world.  And a visit is incomplete without multiple reservations at the restaurant and beach club La Fontelina.  One can arrive early in the morning and hope to stake a claim to a spot along the rocky beach, but better in high season to call the concierge and book a seaside mattress a couple of days in advance.  Fresh mussels, handmade pasta, and house sangria between morning and afternoon swimming and sunning make for an unforgettable authentic Italian experience, la dolce far niente: the sweet of doing nothing.  I come for the crystal clear blue water against stunning rock formations, the brilliant colors meshing with subtle earth tones, the impeccable service, the perfect fresh food, and the most beautiful people in the world.  I hope you have some time to get away this summer, either to one of your favorite places, or off to explore somewhere entirely new.

Market Stock

The French writer François de La Rochefoucauld said, "To eat is a necessity but to eat intelligently is an art."  I think, especially presently, this quotation holds great weight.  One doesn't have to be Top Chef to cook fantastic dishes.  The most important aspect in cooking is using the freshest ingredients, preferably organic.  And there are hundreds of farmers markets across the United States (this website is a great resource for locating one) in which to find those fresh ingredients.  One of my favorite New York activities is quite simple . . . go to the Farmer's Market in Union Square, which is close to my office and store, and not only buy the freshest produce, cheese, meat, and bread, but also get inspired by all the wonderful colors, textures, and shapes.  Sometimes a stroll through the market makes me quite envious of visual artists.  Before coming back to Turkey, I had a day in the market and wanted to share some photos with you.  Enjoy them, and then take some time to find a market that supports local farmers.  Your body, the environment, and, quite possibly, your creativity with love you for it.

Golden Eggs

photo by Chuck Pryce

Artist Chuck Pryce, a friend and colleague of mine, and his wife Candy recently sent me a lovely gift: a half dozen eggs from his country home where he keeps ten hens. One of the most wonderful details about this story is that each breed of chicken lays a different color egg. Chuck emailed me some sweet commentary describing his brood (I wish I had more photos of these amazing chickens):

1. Ancona: black and white mottled, lays the smallish white egg. 
2. Araucana: one lavender in color, the other in brown. These girls have huge heads, and for some reason are very friendly. They lay the blug eggs. 
3. Astraloop: black and white iridescent green feathers lay the brown eggs.
4. La Bresse: skinny white, and nervous.  These are the French Hens (good eating, says Chuck) and give white and pale brown eggs
5. Buff orpington: large blond girls, also very friendly and lay the pink eggs.

Although I found the eggs precious and beautiful, I thought this would be a perfect time to share my very simple egg recipe (and I'm sure those hens wouldn't want all their labor to go to waste). I cracked four to create a simple breakfast for two, a quick bite before heading out on Sunday.

After cracking your eggs in a large enough bowl to allow for some good whisking, take a fork and beat rigorously for about a minute.  This will make the eggs fluffy and buttery in the end.

Next, heat up some unsalted butter in a flat pan. I cannot stress the following enough, use unsalted butter. I generally use a European or local butter. Wait until the butter almost stops bubbling completely. You'll also smell the beginning of some caramelization . . . this is when you know it's time to pour in the unseasoned eggs.  Just pour the eggs. Never add any seasoning until the eggs are fully cooked.

Now you'll want to let the eggs sit for a minute. Then start pulling up the edges. When the eggs begin to harden more, fold the edge over once. Let the juices around this piece begin to harden, then fold again. Repeat this once or twice more. In the end you should end up with an "almost-omelette" in about three or fours pieces. Please don't over scramble, and whatever you do, don't leave the eggs too long on the heat. Most people overcook their eggs. If you are using organic, free-range chicken eggs, you can ignore the media scares about salmonella poisoning. And if you have an aversion to soft eggs, try it my way once. You'll most likely never want a hard egg again.

Put the eggs on a plate and sprinkle with sea salt. I'm a big fan of Australian Murray River seas crystals. If you can multi-task as I like to do in the kitchen, squeeze some fresh oranges and put a baguette in the oven before beating your eggs. Place the baguette on the dish with the eggs, and set the table or a tray with salt, butter, jam, and your choice of beverages, and you'll have a nice send-off to weekend activities.

Spring has Sprung!

I had the fortune of being in the Hamptons over the long Easter weekend, and finally on Sunday, the sun and the warmth blanketed the countryside. That day an acquaintance of mine named Bob Tortora took me to a new project he is developing in Sagaponack, NY--a township close to East Hampton. He has built a house in the style of a barn. I like the fact that it's neither ostentatious nor a cookie cutter McMansion. While I took some photos of the inside of the house--the scale is quite stunning--I want to tease you a bit first with the exterior and the splendor of the beautiful spring day that surrounded the structure. I love how the muted colors of the house and the enveloping nature mesh so well together.

I'll post photos of the interior very soon. In the meantime, check out Tortora's website, which he's in the process of updating. Enjoy!

Is it Spring Yet?

This has been the coldest spring that I can remember. I can't tell you how eager I am to be able to ride my bike or take in some sun. Until then, it's nice to at least spruce up your home with seasonal treats like these cherry tree branches. While they will not bring about beautiful spring weather, they might brighten up the day for anyone who sees them, and then we can at least be positive that the warm weather will arrive any day.
Photography by Yale Wagner

Wrist Taking

In both our New York and Istanbul stores, we are showcasing these very chic, Missoni-inspired bangle bracelets. They are both playful and elegant and the perfect accessory for those flirty flowing outfits that catch the summer breeze. There's nothing like a little spring shopping to inspire the heat to arrive . . . and I'm hoping it will happen very soon!
Photography by Yale Wagner

Spring Rejuventation

I've been a naughty boy.

It's been almost a year and a half since last posting! I feel quite embarrassed. But for now, we won't blame the reticence on my technological aversions and simply say that I've been extremely busy building a presence in Istanbul.

Now that I've become a celebrity there . . . kidding . . . I've decided to take this rejuvenating time of year and attempt this medium once again. (I would appreciate any comments and suggestions to help this process along.)

Happy spring, and I look forward to blogging about this most amazing, and we hope, well-lived life.