Show Your Love: A 6-Step Plan for a Very Special Valentine's Day

Get the formula for an intimate, caring, at-home-celebration-of-love.  Skip the restaurant scene (and madness) and start the night with a dish you have spent cooking for two days. Then, make sure you are wearing the proper outfit—we have some alluring choices for you to adopt into your wardrobe. Music is mandatory, and we've got the set-up that can turn your entire space into an amorous den. Provide some not-so-serious bubbly in adorable packaging for a light touch. Create romantic keepsakes with a new "polaroid-style" instant camera by Lomography (enter our contest to win this baby!) so you can cherish the night for years to come. Finally, come clean with a shared shower, for the ultimate in togetherness! See the details at http://hobnobmag.com/issue/25-valentines-day/

[1] START WITH A French Obsession: Cassoulet, the Dish That is a True Labor of Love

[2] MAKE SURE TO Dress the Part in an Alluring Number

[3] CREATE A Sensual Serenade: Screw-In Wifi Speakers

[4] GET TICKLISH Bubble-licious Rosé Sparkling Minis

[5] MAKE IT LAST The Intimate-in-an-Instant Camera

[6] AND THE FINALE Clean Up Your Act

HOBNOB Magazine: Celebrate Gay Pride with a Menu in the Colors of the Rainbow

The June issue is out...with a stunning menu in the colors of the rainbow. Whether gay or straight, get into summer mayhem with this celebration. 
• Set your table rainbow-style naturally with food and flowers. 
• RED: Tuna Poke; ORANGE: Pork Cubes with Mango Nectarine Salsa served on edible spoons; YELLOW: a Raw Zucchini Curry Dip; GREEN: Chicken Harissa Mini Tacos in Spinach Shells; BLUE: Blue Cocktails that are Not Too Sweet: PURPLE: Dessert offer a bowl of Dark Chocolate Kisses in Violet Foil. 
• The playlist? Remixes of your favorite tunes, that will get your guests on the dance floor. 
Get all the details at http://hobnobmag.com/issue/17-pride-joy-party/

HOBNOB Magazine: Celebrate Gay Pride with a Menu in the Colors of the Rainbow

The June issue is out...with a stunning menu in the colors of the rainbow. Whether gay or straight, get into summer mayhem with this celebration. 
• Set your table rainbow-style naturally with food and flowers. 
• RED: Tuna Poke; ORANGE: Pork Cubes with Mango Nectarine Salsa served on edible spoons; YELLOW: a Raw Zucchini Curry Dip; GREEN: Chicken Harissa Mini Tacos in Spinach Shells; BLUE: Blue Cocktails that are Not Too Sweet: PURPLE: Dessert offer a bowl of Dark Chocolate Kisses in Violet Foil. 
• The playlist? Remixes of your favorite tunes, that will get your guests on the dance floor. 
Get all the details at http://hobnobmag.com/issue/17-pride-joy-party/

how to host a wine tasting

Get your wine aficionado friends together to savor the notes of the latest natural, biodynamic and organic wines.

get guests involved
Each person should do a little research and arrive knowing a little bit about the terroir, vineyard, etc. Try these guidelines:
• single grape / in a certain price range: The same grape from different areas can vary widely in taste.
• single grape / money is no object: Taste the difference between an expensive bottle and a one that doesn’t break the bank. When I was doing a 10-week wine course with a known sommelier, he would sometimes sneak an inexpensive wine into the tasting, which often turned out to be the favorite.
• one country or region / bring your favorite bottle: Learn more about what your friends enjoy, and why. Narrow the choice to either white, red, rose, or sparkling.
• bring something unusual: Find a sparkling red, something from a country not known for making wine, a blend of 4 or more grapes, or a limited edition.

use your senses
I love the idea of doing blind tastings. Cover each bottle in a pretty sack, or decant the wine in wide pitchers, ceramic jugs, or, of course, decanters designed to do the job.

take note!
My wine tasting note cards include a list of “hints” that will help you describe what you are tasting. Download them here (click on cards above to enlarge) and print them out to use at your next tasting.

wine recommendations
from Chile: At an organic tasting, I came across these three winners. Aresti: 2010 Equilibrio Sauvignon Blanc, Curico Valley. Miguel Torres: 2010 Las Mulas Sauvignon Blanc, Central Valley. Matetic: 2009 Corralillo Chardonnay, San Antonio Valley. 

from South Africa: Reyneke produces all their wines organically and biodynamically. A triple treat: the 2007 Reserve Red, Shiraz/Cab; the 2009 Capstone Stellenbosch, Shiraz/Cab/Merlot; and the 2007 Cornerstone, Cab/Merlot/Shiraz. Chenin Blancs are delightfully light: Fleur du Cap 2009; Raats 2010 Original Chenin; and the 2009 Mulderbosch.

from Austria: The exciting white: Grüner Veltliner. Try the Loimer 2010 Kamptal; Wimmer-Czerny 2010 Fumberg, Wagram; Nikolaihof Wachau 2008 Im Weingebirge; also great: Ploder-Rosenberg 2008 Eruption Kraft Aus der Erde Chardonnay and the 2010 Linea Sauvignon Blanc; Wieninger 2008 Gemischter Satz Nussberg Alte Reben.

from France: Bila-Haut 2009 Blanc Côtes du Roussillon. This wine stands out with its lovely citrus aromas and smoky notes.

mixed bag: At a recent natural wine tasting hosted by W. R. Tish, founder of nywinesalon.com, I got to taste a wide variety of natural wines. (If you live in NYC you should attend one of his tastings, which are casual, entertaining, yet highly informative.) My favorites: the Montesecondo 2007 Chianti Classico, and the Bucklin 2008 Bambino Old Hill Ranch Zinfandel. Tish’s favorite organic producers include Leflaive in Burgundy, M. Chapoutier in the Rhone, Brick House in Oregon, Alvaro Palacios in Spain and Benziger, Coturri and Robert Sinskey in California.

it’s only natural 
For more help in picking wine, get a copy of Alice Feiring’s entertaining new book Naked Wine: Letting Grapes Do What Comes Naturally. Alice Feiring is an award-winning food and wine journalist whose latest passion is finding wines without any of the 200 government-approved additives (which can include animal proteins, oak chips, sulfurs, preservatives, and Mega Purple—a brand of concentrated wine color). She’s tasted wine around the globe, and believes in “Just grape. Nothing added, nothing taken away.” Read excerpts from the book at alicefeiring.com. Alice recommends: 2009 Coturri Testa Vineyard Carignane: Rich, meaty and delicious, from an icon of American natural winemaking. 2008 Bodegas Carballo La Palma Listan Blanco. A silky and savory wine from the volcanic soils of the Canary Islands. A touch of high toned aroma, just the safe side of cider. 2010 Puzelat, Le Telquel. Gamay is one of the most underrated grapes in the world, and this earthy expression is delicious. 2009 Arnot-Roberts Green Island Vineyard Chardonnay, North Coast, USA. Bored with California chardonnay? Try an edgy one from cool California climate and little manipulation.
This article first appeared in the November December 2011 issue of Organic Spa Magazine. 

Share the Love Party

I always like to make a big fuss when it comes to my birthday. This year I hosted the post-Valentine’s Day “Share the Love” party which featured a menu of savory treats disguised as cupcakes, lollipops and flowers. The color pink was woven into the theme, with other shocking pastels, which made for an atmosphere of pure gaiety. My friend Derek and I worked for three days shopping and preparing the food. Nima helped inspire the cocktail, named The Blush, which I made ahead of time in pitchers, and topped them up on the scene. See photos of the food and decoration from the party here.

THE BLUSH
1 part Vodka
3 parts Pink Lemonade
.5 part Lillet
.5 part Aperol
1 part Cranberry Juice
La Fee Orange Bitters to taste
To serve: Fill a glass halfway with mixture, then fill with Prosecco.

Ellen's TV Show on Oprah.com

I am participating in a contest on Oprah's new channel to get a TV show. SAUCE! is the name of the show. Please click on the link to access the 3 minute video. The show will feature the talents of the Hip Hostess NYC, a top chef and mixologist to create the ultimate party. We demonstrate a cocktail and recipes for sauces and how to display your dishes in the most creative way. Cocktail brands, special food products, tableware, glassware, appliances, and anything that contributes to creating a party will all be showcased. Plus the most creative recipes of chefs and mixologists will form the body of the show.
PLEASE VOTE and VOTE OFTEN!
You can vote more than once...the more votes the better!
Spread the word...TV land needs a show like this to celebrate all the creative minds out there!
Thanks for your consideration.

Hibiscus Superflower Teas: cocktails with benefits

My cousin’s boyfriend had a birthday, and I was recruited to come up with a signature cocktail for the event. I thought it would be a great opportunity to incorporate some new hibiscus teas that I had come across. The Republic of Tea makes 5 flavors, and with Hibiscus and Blueberry being my favorite, it was chosen to go into the mix. Paulina, my cousin, bought some beautiful pitchers, with centers where fruit could be added. The sweetened tea went into a mix of Pom Juice, Vodka, Muddled Blueberries, Cointreau, and lots of freshly squeezed lime juice. It made for a lightly sweet drink, heavy on the antioxidants, with a punch to it (the vodka), so it was named The JAB (which happen to be the initials of the birthday boy). More pics of the party here.

tasteful how-tos

The Tasting Club is the handbook for throwing all types of tasting parties: wine, chocolate, cheese, even apples. Author Dina Cheney guides you every step of the way—to help you assemble ingredients, show you what to serve as accompaniments—with recipes and hints on how to educate your palate. What a great way to learn.

holiday PARTY

Derek and I managed to pull together a last minute party for Dietl, an art import company. This Mexican Chili Cheesecake with Mango Salsa topping was a huge hit, and made for a great entry into our half vegetarian offerings. Seen behind are the chocolate mousse profiteroles. I wish there were still some left. See more pics from the party food and decor here.

party TRADITION

Dempsey & Carroll have been in New York City, printing with hand-engraved steel dies on tactile cotton paper since 1878. Procrastinators, if you have yet to send out your party invitations for the holiday, you are in luck. This Friday, the store on 1049 Lexington Avenue (betw 74th + 75th) is having a 25% off sale on all boxes of fill-in invitations. You will definitely be wowed once you are in the store by the level of craftmanship and classic and modern motifs to choose from. You also might pick up a few gift items for the sophisticates in your life, or create a custom calling card for yourself—which people have started doing again, though instead of just a name, they are adding their blog or website. See more of what I liked at the store here.

true BLUE: potato salad makes a statement

Question: could this potato create a beloved classic-tasting potato salad?
Answer: Definitely! I recommend this for your next barbecue...it's surprising and beautiful, and has a nice creamy texture. Finely chop organic celery, red peppers and scallions for crunch and contrasting color. See more pics from the barbecue here.

JB raises dough for Roxbury Farm

I am thoroughly amazed again and again at the level of invention that comes out of the James Beard House kitchen. It’s almost as if James himself is overseeing the production. At this event, The Farm Stand, the Food Bank for New York City benefitted, and raised money to buy shares in Roxbury Farm, a community supported organic farm. Featured chefs were Daniel Eardley (Chestnut), Shanna Pacifico (Back Forty) and Matt Weingarten (Inside Park). See more photos of the event here.

On the cheesboard: Rustic Bakery flatbreads + crostini

Rustic Bakery The beauty of these crisps is only surpassed by the flavors, specifically designed to complement cheese. Each label lists the best pairings, so depending on your offerings, you might be attracted to Olive Oil & Sel Gris Flat Bread, which is neutral and can also work as a palate cleanser, or Pepper Polenta, great with creamy cheeses. They also make crostini which are loaded with fruits, nuts and seeds, like the Cranberry, Rosemary & Pecan. Rustic Bakery uses only organic flours and grains and ingredients from local organic farms. Bring some to your host or hostess next time you visit, gourmet treats are always appreciated.

On the cheesboard: Crisps

Crisps These terrazzo-like crisps will look like little works of art on your cheese board. Their fabulous combos lean to the sweet side: Cranberry Pumpkin, Date Walnut, Caramel Apricot Almond, and Goji Berry Pistachio. Crunch down on some for a healthy snack, or if feeling decadent, crumble some into ice cream. Best of all, they are freezer friendly, so you can keep them around long after opening, that is, if you can resist eating them all!

On the cheesboard: Patchwork Pâté

Patchwork Pâtés You will not be able to stop eating this once you’ve had a taste. Both the Chicken Liver with Triple Sec and Orange or with Bourbon and Blueberry were utterly addictive, with the creamy texture lending itself to dipping either crisps, celery, baby carrots or what-have-you. The original recipes were created by single mom, Margaret Carter in Wales, and are now lovingly manufactured here in Pennsylvania, using organic chicken livers. Unopened, the packs last quite a while, so are great for stashing for those surprise guests.

Perfect cheese mates: awww, honey, honey

Zambezi Organic Forest Honey This intensely flavored honey needs just a drizzle to complement an aged parmesan or tangy goat cheese. The bees who make this honey have 11,000 square miles of Zambian forest to cruise around in, which is one of the last remaining biologically diverse forests in the world. Founders Jenny and Keith Gelber, who met in the Peace Corps, keep their honey-making process simple, retaining more enzymes, antioxidants, bioflavonoids, and bee pollen than most other honeys. Bonus. Photos show honey straws on top, great for traveling...

Perfect cheese mates: The Virginia Chutney Co

The Virginia Chutney Co I love chutney, and use it as a shortcut ingredient in many things, including salad dressings and as a spread on sandwiches. (Think turkey.) As a accompaniment to cheese, you can’t go wrong. Try the Spicy Plum, whose spice comes from caramelized onions and ginger. Great with Brie or cheddar. If you are more attracted to a sweet juxtaposition, go for Sweet Peach which pairs ups with just about any cheese. I used a tiny spoonful of chutney in my recipe for Leafy Chicken Bites, see Expertise.

Perfect cheese mates: Rick's Picks Phat Beets

rick’s picks I once made pickles with Rick Field at an event at the Yale Club. It was a blast, and I really savored those pickles and string beans over the course of a few months. Rick's fond memories of eating those same dilly beans as a child in Vermont was what inspired him to turn it into a business. He’s put his magic pickling touch on all sorts of veggies, including asparagus, beans, and okra. Phat Beets makes for an unexpected twist to the typical cheese platter. These beets play in your mouth with accents of rosemary, ginger and lemon, and work beautifully with a soft goat cheese.

ROASTED NUTS RECIPE / Go nuts!

Just nuts can be a little boring. Spice up the next batch with these seasonings for an extra-special treat! San-J has a new line of organic tamari sauces made from 100% soybeans, meaning gluten-free.
TAMARI ROASTED NUTS
1 1/2 lb. walnuts, pecans and cashews
1/2 cup sugar
2 tbsp. vegetable oil
spice mix:
1/2 tsp. each: salt, ground ginger, ground chili powder
1/4 tsp. each: ground black pepper, ground coriander, ground cloves
1 1/4 tsp. ground cumin
1 tbsp. San-J Organic Tamari
1 lime, juiced
Preheat oven to 325°F. Place the nuts in a large bowl and pour boiling water over the nuts to cover. Blanch for one minute and drain well in a large strainer. Place the hot nuts in a large mixing bowl and combine with the sugar and vegetable oil. Mix well and let rest for 10 minutes. Pour the nuts in a single layer onto a lightly greased baking sheet. Bake for 30 minutes, turning every 10 minutes, until the nuts are uniformly brown and crispy. Remove the nuts to a bowl and toss with remaining ingredients. Spread the nuts in a single layer on a baking sheet to cool. When completely cool, store in an airtight container.

RECIPE / leafy chicken bites

EXPERIMENT: This dish is healthy, pretty, and substantial at the same time, which is the combination I am always looking for when serving guests, as the alcohol is flowing and we all want to stay beautiful. It starts out with breaded chicken cutlets, which are then cut into bite-sized pieces and wrapped in fresh spinach leaves. Adding a tiny spoonful of chutney before wrapping adds a densely-sweet spark. (click on photo to enlarge)
First, I marinated the cutlets in: sour cream, lots of cumin, fresh squeezed garlic, lots of lemon juice, salt, pepper, cayenne and a little Piri Piri condiment from Vervacious. Normally, I would have used yogurt in the marinade, but I had the sour cream and did not feel like leaving the apartment. So, the sour cream went in for the test. If you have ever marinated chicken in yogurt, you know that it changes the texture--meaning, it sort of pulverizes it, making it very soft and blown up. I am sure Harold McGee has a perfect scientific explanation for this...
To make the bread crumbs, I used a frozen leftover baguette, and grated it using a box grater (which is a mini workout). To the crumbs I added: grated Locatelli romano cheese, freshly crushed coriander seeds (more arm exercise, remember to switch arms), lots of oregano, amd Simply Organic garlic pepper.
After about 3 hours of marinating time I dipped the chicken with its creamy coating right into the breadcrumbs, seeing if I really needed to add egg. (Next time I will add the egg, because some of the crumbs began to fall off while frying.) Fried them in olive oil, and set on a paper towel to blot and get firm.
When they cooled off a bit, I took the spinach leaves and made the rolls. It tasted pretty good just like that, but my taste buds were craving a little surprise, which is when I decided to add the chutney. I had Stonewall Kitchen's Old Farmhouse Chutney, but also recommend The Virginia Chutney Co, which I wrote up in my Organic Spa Magazine column's March/April '09 issue.
Oh, and I think the sour cream worked just as well as yogurt, as far as softening...