Drive By Union Square,

May 23, Sunny 2016 Day in New York

I was waiting to turn onto Broadway to deliver boxes next door to The Strand bookstore

Last August (2015), I shared Maine Mahogany Clams Summer Stew with Corn, Fingerling Potatoes recipe from New England Open House Cookbook (Workman Publishing, June 2015) by Sarah Leah Chase.

Today it's all in the bones with Roasted Marrow Bones with Small Herb Salad recipe that pairs well with Au Bon Climat La Bauge Au-dessus Pinot Noir from Santa Maria Valley according to author who used the combination at Nantucket Wine Festival. The festival 2016 edition takes place from May 18 to May 22.

Roasted Marrow Bones with a  Small Herb Salad

One bleak winter day when I was perusing  the rather barren and uninspiring aisles of a local supermarket, I came across some packages of caveman-like marrow bones at dirt-cheap prices in the meat section. I was ecstatic because on a trip to Boston I had recently dined on fabulous marrow bones at the Eastern Standard restaurant in the always welcoming Hotel Commonwealth. I immediately snatched up the packages and set to figuring out how best to prepare them as an unexpected dinner treat. I was so thrilled with the results that I ended up preparing the same recipe for 125 people when the Nantucket Wine Festival invited me to come up with a dish to pair with Au Bon Climat’s 2006 La Bauge Au-dessus Pinot Noir at their annual May tasting event. The prep kitchen for the wine tasting was not on the premises and transporting huge and heavy roasting pans filled with the marrow bones on foot over Nantucket’s one-way lanes to the site was not an undertaking I would wish to repeat.

Suffice it to say, I have since stuck to roasting smaller batches of marrow bones in the cozy familiarity of my own kitchen. I can happily make a decadent dinner out of two or three roasted marrow bones served with a small but invigorating herb and caper salad, a combination inspired by British chef Fergus Henderson. Otherwise, I serve a single marrow bone as an appetizer with a glass of excellent pinot noir to friends adventuresome enough to appreciate it. Serves 8 as an appetizer or 3 or 4 as an unconventional but great dinner

2 shallots, peeled and thinly sliced

Ice water

8 center-cut beef marrow bones (each 2½ to 3 inches tall; about 4 pounds total weight)

3½ tablespoons extra virgin olive oil

Crunchy sea salt, such as fleur de sel and freshly cracked black peppercorns

1 cup chopped fresh flat-leaf parsley leaves

⅓ cup chopped fresh cilantro leaves

2 ounces (about 1 cup) fresh pea shoots (optional but a great addition when available)

1 tablespoon brine-packed capers, drained

1 tablespoon freshly squeezed lemon juice

8 slices (½ inch thick) crusty bread, such as ciabatta, toasted

1. Place the shallots in a bowl of ice water and let stand for 15 to 20 minutes to soften the sharpness of their raw flavor.
2. Preheat the oven to 425°F, preferably an oven with a convection setting. Line a rimmed baking sheet with heavy-duty aluminum foil.
3. Place the marrow bones in a mixing bowl, drizzle 11/2 tablespoons of olive oil over them, and then toss to coat them lightly all over. Season the marrow bones all over with crunchy salt and cracked peppercorns. Arrange the marrow bones, marrow-side-up, on the prepared baking sheet. Roast the marrow bones until the marrow is soft and light golden brown, 15 to 20 minutes. Take care not to roast the bones too long or the marrow will begin to bubble out of the bones like lava from a volcano
4. While the marrow bones are roasting, prepare the herb and caper salad: Drain the shallots and pat them dry with paper towels. Place the shallots in a salad bowl, add the parsley, cilantro, pea shoots, if using, and capers and toss to mix. Just before serving, toss the salad with the remaining 2 tablespoons of olive oil and the lemon juice and season it with flaky sea salt to taste.
5. To serve, scatter a bit of the salad over each of 8 salad plates or 3 or 4 larger plates if you are serving the marrow bones as a main course. Center 1, 2, or 3 roasted marrow bones on top. Scatter more salad over the marrow bones and place 1 or 2 pieces of toast and a scant 1/2-teaspoon mound of crunchy salt on the edge of each plate. To savor, scoop out the marrow with a small spoon or palette knife and spread it on the toast. Season the marrow with a bit of the sea salt and top it with some of the herb salad. Enjoy immediately.

(* From New England Open-House Cookbook by Sarah Leah Chase-Workman Publishing- June 2015)

Banging pots and pans

Quick lunch at Samba (Park Street, Montclair, NJ)

$10.95 for potato leek soup and turkey brie and cranberry panini

Good bang for your buck

Did not dare bang on pots and pans!

As a bonus while cake is in the oven, you can read 10 Do's and Don'ts of Athens by the author of 'Cooking with Loula'.

No Tiles Needed for this Mosaic, Mosaico Greek Cake from Cooking with Loula  Greek Recipes from My Family to Yours by Alexandra Stratou (Artisan Books-May 3, 2016).

Mosaico

Serves • 8 to 10 

Time • Under 3 hours

I have loved this dessert ever since I was young. I remember sneaking slices off the roll we had wrapped up in the freezer throughout the day. It is something that can either be served as an easy dessert for guests, or made and kept in the freezer to satisfy a sweet craving at any time of the day.

1 cup (2 sticks / 225 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated sugar

3 large eggs

41/2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

14 ounces (400 grams) butter cookies, such as petit beurre or animal crackers, broken up into small pieces

Tip: Make sure to put the batter in the freezer immediately once it is ready, as it contains raw egg. Once all your guests are served, wrap any leftovers with parchment paper and put them back in the freezer.

Tip: If you have left the mosaico in the freezer for much more than 2 hours, make sure you take it out of the freezer at least 15 minutes before serving.

1. Beat together the butter and sugar. While beating, add the eggs one at a time, followed by the cocoa and vanilla.

2. Add the cookie pieces and mix with a spoon until all the pieces seem to be surrounded evenly by chocolate—you may think the chocolate is not enough but trust me, it is!

3. Spoon into a cake pan or 9-by-5-inch (23-by-13-centimeter) loaf pan that’s been lined with parchment paper. Press the mixture down into the pan to compact it and make it even, then fold the excess parchment paper over the top to cover the chocolate mixture completely.

4. Freeze for at least 2 hours before serving. To serve, take out of the pan and slice into thick pieces. Arrange on a cutting board or on a fancy plate.

(* Excerpted from Cooking with Loula  by Alexandra Stratou -Artisan Books-Copyright © 2016. Photographs by Ioanna Roufopoulou)

Wine to Pig On this Week-End

Frico Rosso from Tuscany, something nice and easy to sip with friends

Night is still young for Cinco de Mayo 2016

Toast it with Marocha Papaya Cocktail  from Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry.

The party girl drink!

Keep your stomach and your appetite in check with Torta de Carnitas recipe by Roberto Santibanez from  Bread, 'Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them' (Kyle Books, October 2012) by Nick Malgieri...

Boldly seasoned on Telera roll!

Back in October, I featured Winnowy homes and narrow buildings from Jutaku: Japanese Houses (October 12, 2015-Phaidon Press) by Naomi Pollock , an eruption of imagination in 400 architectural vignettes.

Today, I turn my attention to homes built with nature and gardens in mind.

First a tree house for grown up escapes

Pilotis in a Forest (135) by Go Hasagawa (2010, Tsumagoi, Gumma Prefecture)...Floor area: 77.22...Houses 2)

A few steps from the fields

Swelled House (220) by Studio Velocity, 2011 (Okazaki, Aichi Prefecture)...Floor area: 120.40...Houses 1

It would not feel out of place in Andalusia or Morocco.

Big ideas, small dwellings for Tokyo Thursdays # 310

(* Excerpted with permission from 'Jutaku: Japanese Houses' by Naomi Pollock- Phaidon Press, October 12, 2015- Images are property of each architect)

Lemon Cake Bars by Ticklebelly caught my attention...

...during Whole Foods stop

Passing by Prospect Park on Quick Round Trip to Brooklyn

Concierge assignment made me realize I still have to visit Brooklyn Museum and Brooklyn Botanical Garden

After a winter hiatus since northern European Edinburgh piece, 10 Do's and Don'ts return by traveling south to Athens as in Athens, Greece not Georgia. We owe this guided tour of Athens to Alexandra Stratou.

Alexandra is the author of Cooking with Loula, Greek Recipes from my Family to Yours (Artisan Books/ May 3, 2016). She self-published the original edition of Cooking with Loula, called Cooking to Share after a Kickstarter campaign in 2013).

Do’s and Don’ts Athens By Alexandra Stratou

DO's

Take one of the thematic city tours with Big Olive to learn more about Greek art, architecture, literature, history, cuisine and contemporary culture on foot.

Go to the Varvakios market to scope out their fresh fish, meat, and vegetables, and then have lunch at Diporto, one of the most epic restaurants in town. Just look for the unmarked restaurant with two doors and a fixed menu of tomato salad, chickpeas, and fish.

Go to the temple of Poseidon in Sounio around sunset; life will pause for you to marvel in the beauty.  

Buy a souvlaki from Kostas, eat a koulouri (round sesame bread with a hole in it) in the street, and order the lamb chops at Elias in Thissio.

Visit the Acropolis Museum and the Cycladic Museum to get your dose of the ultimate ancient Greek cultural achievements. For some early 20th century Greek art, visit the Ghika’s exhibition  at Benaki Museum and explore the contemporary art scene at the Eleftheria Tseliou Gallery.

Pack a picnic lunch for a stroll on Filopappou hill. Wash it down with a local beer like the unpasteurized Zeus beer from Zeos Beer Co or the Santorinian Yellow Donkey.

Go to an outdoor cinema – check out Cine Paris or Cine Thissio.

Watch a performance at the Odeon of Herodes Atticus – the seats are decidedly uncomfortable, but how many times in your life will you watch a performance in such an ancient and beautiful place?

Sit at a coffee shop for hours watching passers by. Simply enjoy it.

Say “hi” to Stamatis at Ellinika Kaloudia and take a piece of Greece home with you, in the form of honey, nuts, cheese, wine, or olive oil.

DON’T

Don’t come to Athens for a day, come for four and really get to know it!

Don’t take a cab from the airport. Go to syntagma with the train or X95 and then take a cab from there to get you where you are going. If you do take a cab make sure the driver turns the meter on and pay exactly what is written on the meter.

Don’t worry, you are not alone: everybody speaks English and is willing to help you.

Don’t feel obliged to buy flowers from gypsies or give money to beggars.

Don’t be deceived by the chaotic façade of Athens, explore the small streets of the city and don’t be afraid to get lost.

Don’t shy away from drinking the local tsipouro you may be offered free before a meal. It is super strong; sip it, don’t down it!

Don’t think that because you are in Athens you are confined to the city. Go on a  day trip to Hydra,  take a two-hour bus ride to Sounio along the coast,  visit a vineyard thirty minutes away (Papagiannakos), climb a mountain.

Don’t be lured into the tourist traps; treat Athens as you would your own city. Don’t take the easy choice in terms of restaurants because you will likely end up eating the worst version of Greek food and that would make me sad.

Don’t venture to the neighbourhood of Monastiraki. Take a long walk around Plaka, instead!

Don’t miss a wine tasting of Greek wine. We have a budding wine scene and many wine bars. Try one of my favorites: By the Glass, Oinoscent, and Kiki de Grece.

This is only a taste of Athens—there is so much more for you to discover!

Thanks Alexandra for sharing your 10 Do's and Don'ts as Athens celebrates Greek Orthodox Easter...

(* Illustrations, top to bottom, Staicase from Big Olive Walks Facebook page, Kostas Souvlaki from Why Athens, Logo of Benaki Museum from their Facebook page, outdoor movie theater Cine Thissio from their site, Papagiannakos vineyard from their site, Kiki de Grece wine bar from their Facebook page)