Oat Pancakes & Blueberry Compote

My daughter and her friends were my taste testers for this one. One friend said, “this tastes like Thanksgiving!”, a review I happily accept. These pancakes have no flour, and can easily be made vegan with egg substitute. They were a lovely brunch treat over July 4th weekend.

For 10-12 medium pancakes you’ll need:

2 cups old fashioned rolled oats
1/2 cup plain or vanilla Greek yogurt
2 large eggs
1/2 cup your choice milk
2 tbsp salted butter (I used vegan) melted and cooled
2 tbsp granulated brown sugar
1 tbsp vanilla
1 tbsp baking powder
1/2 tsp cinnamon
1/2 tsp kosher salt

Melt butter in microwave and let it mostly cool. Add all the ingredients to a blender, blending well. Let the mixture sit for 5 minutes to thicken. Grease a griddle (I used coconut oil spray) and heat to no more than medium. The key to pancakes is low and slow cooking. Add a tbsp of your choice of milk to the batter if it gets too thick during cooking. I use a small ladle to spoon my batter onto the griddle.

Blueberry compote:
2 1/2 cups frozen blueberries
2 full tsp orange zest
The juice of one orange
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 cup water
1/4 sugar

Heat all ingredients in a small medium saucepan. Bring to a boil then reduce heat and simmer for 15 minutes until it thickens. I added a tbsp and a half of cornstarch mixed with some water to achieve my desired consistency. This compote works beautifully atop French toast, pound cake, cheesecake, yogurt, or ice cream. Optional garnish of extra orange zest (which I forgot to add before I took these pictures:).

Big Gay Ice Cream

In honor of Pride, I’m featuring one of New York’s most fabulous and delicious ice cream shops. What began as a seasonal food truck concept has evolved into an iconic chain of the sparkliest, most creative ice cream combos. My kids and I love visiting Big Gay Ice Cream for all the reasons. It’s always a fun experience that majorly satisfies that summer cold treat craving. Offering fresh ice cream sandwiches, milkshakes, incredible cone and shake flavors, and even non dairy popsicles, BGIC has something for everyone. I’m partial to the Dorothy seen below since she is my favorite Golden Girl. That Monday Sundae is calling my name though. There are several locations throughout the City, and it’s a must visit whether or not you’re local or visiting (especially if you’re visiting!). Enjoying simple, wholesome pleasures such as a delicious ice cream cone on a hot summer day will never get old. The lines at Big Gay Ice Cream are proof of this. In the midst of whatever else may be going on in the world (and at the moment there are many painful challenges we are facing as a country), exquisite comfort in the form of creative ice cream serves as a reminder that there’s always sweetness to be tasted as well.

Empire Rooftop

Proud to feature the fabulous spot where I’ve been spinning regularly, the Empire Rooftop. With gorgeous city views in the heart of the Upper West Side right across from iconic Lincoln Center, the Rooftop is the perfect place to grab a cocktail and enjoy delicious small bites while enjoying the sunset. Flatbread pizza, sliders, and truffle tater tots are just some of the yummy, fun offerings. The cocktail menu is super cute, too, as is the brunch selection. While I’m DJing I love observing the diverse crowd of locals and tourists. One of the reasons I’m in this business is to provide a soundtrack to folks enjoying themselves. DJ’s serve many purposes depending on what’s being asked of us, and here my job is to play great background music that patrons can chill to, dance to, relax to, or whatever their mood calls for. It’s such a thrill watching New York continue to get its groove back post covid, and I pinch myself that I get to do what I love in the greatest city in the world. Come say hi at the Rooftop and have a drink with me! I’ll perhaps honor your song request if you feed me tater tots.

Blueberry Oat Bites

Back at it with the bites! I love this treat concept for the obvious reasons: clean, delicious, perfectly portioned indulgence. Since ingredients such as dates and almond butter are so substantial, one of these is enough to satisfy me when I’m craving a lil dessert. These take just a few minutes to assemble with no baking required. My daughter gave me the best review as my taste tester, “Mom, these are perfect!”. That’s all I needed to hear. This recipe makes 10 to 12 bites.

Ingredients:
1 1/2 cups dry old fashioned oats
4 large pitted dried medjool dates
2 tbsp agave
2 tbsp almond butter or nut butter of choice
1/2 tsp vanilla
1/2 tsp cinnamon
Pinch kosher salt
2 tbsp melted coconut oil
Generous handful of blueberries

To make:
In a food processor mix all except the blueberries, until a cohesive dough quickly takes shape. Add the berries and carefully but firmly shape into balls (I know, but there’s no other way to say it). Place in a parchment paper lined airtight container and refrigerate 2 hours until they firm up. You can freeze these and defrost as needed.

Savory Mushroom Tart

This adorable lil mushroom tart is made with fresh thyme and garlic, and encased in rolled out frozen puff pastry (hack!). I was in the mood to experiment with a savory tart, and I had a bunch of beautiful sliced baby Bello mushrooms on hand. This can easily be made GF with GF frozen pastry. Vegan, too, by using egg substitute. Def use fresh thyme instead of dried.

Ingredients, serves 6:

4 cups sliced baby Bello mushrooms
A defrosted sheet of frozen puff pastry
2 large cloves garlic, finely chopped
3 tsp fresh thyme leaves, 2 for the mushrooms and 1 for the puff pastry
1 egg white
1 beaten egg for egg wash
1 tbsp white cooking wine
1/2 tbsp vegan butter, margarine, or butter

Oven to 350. Grease a baking sheet with parchment paper with nonstick spray. Place the pastry sheet on it to defrost.

In a large sauté pan, heat some olive oil on medium low and add the chopped garlic. The garlic burns very fast, deglaze with 2 tsp white wine as needed. When the garlic is fragrant and translucent add the mushrooms. Raise the heat to high, adding the remaining wine to deglaze again. As the mushrooms cook, add the 1/2 tbsp butter of choice and 2 tsp of the fresh thyme leaves. Add salt and pepper to taste, I’d start with 1/2 tsp salt and 1/4 tsp pepper. Sauté until the mushrooms are fully cooked and start to caramelize. Remove from heat and let cool ten min. Mushrooms contain a lot of moisture so you’ll want to release that.

Unfold and roll out the pastry with a floured rolling pin (or flour the pastry) so it’s about an inch longer on each side.
Mix the cooled mushrooms with the egg white, stirring to combine. Check seasonings. Place the mixture in the center of the pastry and spread out, leaving a couple inches of dough as a border. Fold over the border and pinch corners to seal. Be gentle with the pastry since it’s delicate. Brush the borders all around with the egg wash and sprinkle with the remaining thyme.
Bake 25 minutes in middle oven rack or until the pastry is puffed and golden, and the mushrooms are slightly puffed and set.
Cut into wedges or squares and garnish with fresh thyme stalks if desired.

Quinoa Arugula Salad w Peas & Mint

This is the perfect summer salad. Light yet substantial, this will be your new fave. Crisp peas, fresh mint, and lemon zest tossed with sharp arugula and quinoa, dressed in a classic vinaigrette. This was a snap to put together. The key to cooking the peas is to blanche them then plunge in an ice bath, seen below. The cold water retains the bite and bright green color by disabling the cooking process on contact. The colors of this salad are just as visually stimulating as the taste. Broccoli florets cut small or asparagus would be good substitutions, but the peas are my personal preference.

Ingredients:
1 cup dry quinoa cooked to package directions
3 cups fresh peas
3 cups arugula
1 1/2 tsp lemon zest, save some for garnish
1/3 cup chopped fresh mint, save some whole leaves (pretty ones) for garnish

Dressing:
1/2 cup EACH olive oil and fresh lemon juice
1 tbsp white wine vinegar
3/4 tsp salt, 1/2 tsp fresh ground pepper

While preparing the quinoa, prepare another pot (medium) with boiling water. When it reaches a boil, add the peas and cook for just 3 minutes. Make the ice bath while the peas cook, filling a bowl with cold water and adding a bunch of ice. At 3 min, take a big slotted spoon and transfer the peas to the ice water. Making sure they’re evenly cooled, drain the peas. You can dry them with a kitchen towel if you like, but I always let them sit in the colander for a few minutes to first dry naturally.
Add the cooked quinoa to a large tin pan, distributing to cool (I like to mix my salads in a large pan to get an even distribution).
Make the dressing, adjusting seasoning to taste.
When the quinoa is cooled or just a bit warm, add the arugula, peas, chopped mint, and zest. Toss gently but thoroughly, adding some whole mint leaves and sprinkling extra zest to garnish.

Cauliflower Potato Frittata

With dill, fresh lemon zest, cheese, and sautéed onions! Whew, talk about a mouthful. Inspired by Mother’s Day brunch, I whipped up this yummy frittata that I ain’t mad at. This was a triumph after one attempt. The vegetables, cheese, and herbs here are a delicious suggestion, and you can absolutely play around with whatever options and varieties call your name. Roasting the potatoes and cauliflower, and sautéing the onions, make for built in flavor and tenderness out the gate. While the veggies cooked I prepped everything else. The frittata itself was done in max 20 minutes after combining the ingredients. Brunch is always a good idea, and this recipe is a great addition to the upcoming Jewish holiday of Shavuot where dairy meals are customarily eaten. This easily feeds 10. Make more than one variety to feed a crowd. Yay, choices!

Ingredients for one large frittata:

1 1/2 cups EACH diced cauliflower and red skin potatoes. The cauliflower can be cut into small florets and the potatoes I did a 1 inch dice.
1 diced medium white onion
6 whole eggs, 4 egg whites
1/4 cup chopped fresh dill
1/2 cup shredded mixed cheese, or cheddar or mozzarella
1 1/2 tsp lemon zest
1/2 tsp garlic powder
1/4 cup skim milk
Olive oil, salt, pepper

Preheat oven to 400. Toss the cut potatoes and cauliflower in a pan with olive oil, salt, and pepper. Cook until begins to brown and fork tender, about 20 minutes.
Sauté the onion in a pan until translucent and fragrant. Set all veggies aside to cool, about 8 minutes. Keep oven on.
In a large bowl mix the eggs and whites (whisk well), cheese, milk, dill, zest, and garlic powder. Add cooled onions, cauliflower, and potatoes. Mix well. Adjust salt and pepper to taste. I added a nice pinch of each.

Heat a large frying pan or cast iron skillet with 4 tbsp olive oil, spreading the oil around evenly and thoroughly to coat. Add the egg mixture and distribute evenly. Over medium heat, let the egg mixture set and distribute as you would an omelet. Cook just on the underside for 3 to 4 minutes, until golden brown when gently lifted with a spatula to check. Do not flip.

Transfer the pan to the oven and cook about 15 minutes until the eggs are puffed up and set. Go around the edges with a spatula to separate the edges of the frittata from the pan. Slide onto a cutting board or platter and cut into wedges. This looks beautiful served plated next to or atop dressed mixed greens.

Barefoot Contessa | Tomato & Avocado Salad | Recipes

I have been making this simple, quick salad from Queen Ina several times a week. My girls and I love it, and it’s freshness personified. This will be one of your favorite outdoor BBQ staples. I have also served this atop slices of grilled bread as a cross between an open faced sandwich and crostini. Plus, with Mother’s Day coming up, this salad is easy enough for kids (and culinary challenged dads) to put together for Mom/Me.

¼ cup plus 2 tablespoons freshly squeezed lemon juice,

divided (2 lemons)

2 firm, ripe Hass avocados

2 pints cherry or grape tomatoes, halved through the stem

½ cup medium-diced red onion

Good olive oil

Kosher salt and freshly ground black pepper

3 ounces baby arugula

Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.

In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.

Flourless Peanut Butter Chocolate Cake

I’m definitely trying this for Passover. This recipe would also be a fabulous year round flourless treat. Chocolate and peanut butter is my all time favorite flavor combo. Passover is a holiday that has extreme dietary restrictions, which originate from the unleavened bread (which evolved into matzo) the Jews made as they fled Egypt. There are entire categories of food that are deemed not kosher for Passover, with different customs applying to Sephardic and Ashkenaz Jews. Over the years, Passover cooking has been majorly elevated to objectively delicious standards. I enjoy the challenge of playing around with alternative fours and ingredients. There’s no need to celebrate the holiday to give this cake a shot.

https://www.delish.com/cooking/recipe-ideas/a36339267/flourless-peanut-butter-chocolate-cake-recipe/

Classic Matzo Brei Recipe

Matzo Brei: IYKYK.
With Passover soon approaching, I wanted to share a recipe for my favorite holiday treat. Essentially fried bits of matzo mixed with egg and a choice of sweet or savory add ins (I’m nuts for the sweet variety), this dish brings me bank to a childhood happy place: waiting on the breakfast buffet line at a Passover hotel for a giant plate of matzo brei and syrup. It tastes like French toast, and decades before Passover food got super fancy, matzo brei was the hottest ticket in town. The dietary restrictions are completely different on Passover due to its biblical history and so cooking takes on a whole new form. Over the years Pesach/Passover cuisine has gotten pretty amazing and creative, but I still reach for this classic before any of the more modern offerings. This New York Times recipe offers both a sweet and savory variation.

https://cooking.nytimes.com/recipes/1018671-classic-matzo-brei

They’ll Never Know Chocolate Cake

They’ll never know this is semi homemade, and if they do who cares? This rich, moist, extra chocolate cake is box based and jazzed up. The decadent ganache is literally the icing on the cake. I love whipping up delicious treats for my family and friends on the fly, and using a semi homemade approach helps me do that in a way that saves time and doesn’t sacrifice flavor or style.

Ingredients:
A box mix of devils food cake
Dry chocolate pudding mix, one package
4 eggs
1 cup canola or melted coconut oil
1 cup soy milk or milk of your choice
1 tsp vanilla

Ganache:
Note: this makes a lot so you have more than enough to cover the cake. Play around with your desired amount.

16 oz broken up bittersweet chocolate
2 cups heavy whipping cream

To make the ganache towards the end of the baking process;
Place chocolate pieces in a heatproof bowl. Put the whipping cream in a small saucepan and heat on low medium until starts to simmer. Pour the hot cream over the chocolate. Cover chocolate with foil for five minutes to melt it. Remove covering and stir well to produce a smooth, silky ganache. If it’s a bit thin, let it sit for up to ten more minutes so it thickens. When it’s a thick enough consistency, pour over the cake evenly. The ganache will set into a rich and shiny icing. You can use any leftover amount to dip strawberries :).



Mix all well and bake in a greased Bundt pan for about 40 minutes on 350. Test with a toothpick before removing. Let cool in pan on a wire rack for five minutes then remove from pan to cool completely on the rack. When cake is fully cooled, make the ganache and pour over the cake to cover. Make sure there’s plates or a board underneath the rack to catch all the ganache spillage! Let ganache set until serving, at least 30 minutes.

Nutella Chocolate Chip Cookies

Must. Love. Chocolate.
Do I even need to intro these??

Ingredients for 40 to 48 cookies:
1/2 lb unsalted butter at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
2 tsp vanilla
1/3 cup Nutella
2 jumbo eggs at room temperature
2/3 cup unsweetened cocoa
2 cups flour
1 tsp baking soda
1 tsp kosher salt
3 cups chocolate chips

Oven to 350. Cream the butter and sugars in a mixer until light and fluffy. Add the vanilla, eggs one at a time. Mix well. Add the cocoa, mix. Add the Nutella, mix.
Sift the flour, salt, and baking soda together and add to the chocolate mixture on low speed until just combined. Fold in the chips.

Make dough balls with slightly wet hands, about the size of a tbsp. You can also do this with a 1 3/4 inch ice cream scooper. Place an inch apart on parchment lined baking sheets. I like to lightly grease with a spray. Lightly flatten each cookie. Bake for 15 minutes exactly. It’s ok if they seem a bit underdone. Cool on pan several minutes before transferring to a cooling rack.

Spiced, Roasted Eggplant

Tender, golden, caramelized eggplant. This is sometimes dinner for me, that’s how satisfying this dish is. I slice it up into quarters, season, roast, and done. Easy. As a side or vegan main, beautiful wedges of eggplant are seasoned and roasted to perfection. The turmeric gives it that golden color, and lots of fresh squeezed lemon makes it pop. Eggplant is hearty without being overwhelming, making this dish an excellent accompaniment in rounding out a healthy meal. One eggplant yields 4 large wedges. Leftovers are good the next day at room temperature. Place a wedge over mixed and dressed greens as a plated appetizer, drizzle with a tahini dressing for a Mediterranean vibe.

Note: this spice mixture is enough for two whole eggplants. Reduce if needed.

Ingredients:
2 medium large eggplants, cut lengthwise into quarters. Keep skin on.
1/2 tsp EACH salt, ground pepper, smoked paprika, Zatar, garlic powder, and turmeric
1/4 tsp hilba/fenugreek
A lemon, cut in half
2 tsp olive oil, plus a bit more to brush on the baking sheet
1/4 cup packed chopped parsley

Oven to 400, preferably on the roast setting. Prepare a rimmed baking sheet with lightly oiled parchment paper, set aside. Make a wet spice rub in a small bowl with all the spices and olive oil. Rub the mixture well all over each eggplant wedge. Place skin side down on the baking sheet. Squeeze one half the lemon over the eggplant. Roast for about 25 minutes until very fork tender and the edges turn brown. If you like it slightly charred like I do, broil for an additional minute. Cut the other lemon half into wedges and serve alongside. Sprinkle the chopped parsley on top of desired.

Kale Egg Tortilla Cups

These delish, holdable egg bites are a fabulous brunch idea, perfect for passing around. I have been loving these low carb mini tortillas (Amazon, duh). I molded them in muffin tins that I then filled with a tasty egg mixture and baked. Def use whatever combo of veggies and cheeses you have on hand, in my case it was kale and Parmesan. This easily made a dozen. Big hit with the guests!

You’ll need:
1 cup cooked, chopped kale (1 1/2 cups raw)
4 whole eggs, 4 egg whites
1/2 cup shredded Parmesan
1/3 cup chopped parsley
1 tsp salt
1/2 tsp each pepper and garlic powder
12 mini tortillas

Oven to 400. Lightly oil two muffin tins, coating all over. Place a mini tortilla in each one, folding in to create a cup like shape. Sauté the kale lightly until tender and reduced in size. Set aside to cool. Whisk the eggs in a medium size bowl. Add the seasonings, cheese, then cooled kale. Mix well. Using a 1/3 cup measuring cup, spoon the egg mixture into each tortilla cup until 2/3 way up so as to avoid spillage. Bake until eggs are firm to the touch and puffed up, about 15 minutes. Let cool until you can handle them. I used a spoon to gently remove from the tin to a serving platter. Serve warm and holdable.

GG Power Bites

OMGG! These were soooo good and a snap to make. Packed with nutrition, these yummy bites go a long way in satisfying your snack tooth. If you’re anything like me you require a daily indulgence. Including raisin GG crackers made for a fiber rich treat.
This should make 18 power bites.

Ingredients:
2 packs raisin GG crackers
1/3 cup of your choice of smooth nut butter, I used almond
6 pitted and chopped medjool dates
2 tbsp hemp seeds
1/2 cup old fashioned oats
1/4 cup melted coconut oil
handful of your choice of nuts (like walnuts, peanuts, or pecans)
1/2 cup mini chocolate chips, I used sugar free Lily’s
shredded coconut (optional), a full cup. This can be added to the dough or to be used as a topping as seen here. If adding to the dough, I suggest using only 1/4 to 1/3 cup. Use more to roll the balls in as a topping.

In a food processor grind the GG crackers into crumbs. Add rest of ingredients, except the coconut if topping with it, and pulse to combine. Put dough in a bowl and cover with plastic wrap, refrigerate at least 1 hour until the dough is cohesive enough to shape. Taking dough by the tbsp, roll into balls then dredge in coconut if desired. Store in an airtight container on layers on parchment paper. These freeze beautifully. I take out several at a time to keep in the fridge. Don’t worry, Sweet Tooth, I got you.

Mushroom Egg Rolls

Damn, were these delicious. I had this urge to work with rice paper on a day my daughter was visiting from college. I like coming up with vegetarian recipes for us both. These scrumptious egg rolls are filled with a mixture of shiitake mushrooms, some dried ginger and garlic powder, teriyaki sauce, and carrots and scallions for color and texture. You can play around with fresh ginger and minced fresh garlic, but I swear there is no need; these are delicious using the quick hacks. There a a few steps to making this but it’s not complicated, just allow yourself a good half hour at least to avoid that stressful kitchen rush. When frying, ensure that the smaller sides get a bit crisp so that the rice paper doesn’t stick to your teeth (I’m speaking from experience). Once you get the hang of this, you can play around with various filling and combo ideas. I legit felt like a professional chef.


Ingredients for 8 egg rolls:
12 oz sliced shiitake mushrooms
3 tbsp teriyaki sauce
3 tbsp Mirin rice wine
1/3 cup grated carrots
1/4 cup chopped scallions
1/4 tsp each garlic powder and dried ginger
1 large egg white
Salt, pepper
Rice paper wrappers
Oil for frying, I used avocado
A food processor

To make:
In a large sauté pan heated with olive or avocado oil, cook the mushrooms. Deglaze throughout with the Mirin to keep the mushrooms from sticking and burning, and to infuse with flavor. As they begin to soften, add the garlic powder, ginger, and salt and pepper to taste. Let cook a bit more, then add the teriyaki sauce. Stir and cook until the mushrooms are soft and tender and the liquid is mostly evaporated. Remove pan from heat to cool stirring occasionally, ten minutes. Mushrooms contain water so it’s important to let them release that moisture.
When cooled, place the mushrooms in a food processor and pulse a few times (8?) until you have a cohesive, textured mixture of chopped mushrooms. Check all your seasonings and add slightly if necessary. The mixture should be flavored but definitely not overpowered. Add the scallions, grated carrots, and the egg white. Fold to combine and set aside next to your rice paper work area.
Prep the rice paper wrappers according to package directions (softening each individually in a pan of warm water for about 12 seconds). On a damp kitchen towel, after each wrapper is gently patted dry, place a Tbsp of the vegetable mixture in the middle. Fold up the bottom, then the sides, then the top down. It will look like a little package. I suggest placing the delicate prepared egg rolls on parchment paper for easy transfer. After all the wrappers are filled and ready to cook, heat a large non stick pan with several tbsp to 1/4 cup oil (I like avocado or safflower, these handle heat really well). Fry 3 at a time to give them room to breathe and not stick to one another, until each side is lightly browned, maybe 3 minutes on each side. Remember to slightly turn them on the sides, too, so that there’s a crunch all around with no sticky parts.
Serve with some extra carrots and/or scallions for garnish and soy sauce on the side for dipping. I enjoyed the leftovers the next day at room temp for lunch. These also make really nice plated appetizers.

Clean Lemon Blueberry Donuts

And we’re back! Finally took out the donut pans I ordered months ago. This one is a champ; no white flour, no white sugar (just a little bit for the optional but recommend icing), lemon zest, and fresh blueberries. I was blown away by how perfect these were. Soft, flavorful, and easy to make. This recipe makes a dozen donuts. You can freeze the baked donuts in between layers of parchment paper. Frost them after removing from the freezer, at least 45 minutes before serving so the glaze can set.

Ingredients:
1/2 cup melted coconut oil
3/4 cup coconut sugar
1/4 cup applesauce regular or cinnamon flavor (don’t use unsweetened, I used fresh)
1 large egg lightly beaten
1 tsp vanilla
3/4 cup EACH almond and oat flours
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1 packed tsp fresh lemon zest
1 cup fresh blueberries

Glaze:
1/2 cup confectioners sugar with extra on hand to thicken if needed
Tbsp oat milk or other milk of choice

Oven to 350. Grease a donut pan/s for 12 donuts. I used a generous amount of coconut oil spray. Set aside. Mix all the dry ingredients in a large bowl. Add the egg, applesauce, oil, and vanilla and mix only until well combined. Fold in the zest and berries, mixing gently to evenly distribute. Spoon the mixture into each donut mold, until the batter is 3/4 way up. Smooth around with the back of a greased spoon. Bake about 20 minutes until a tester comes out clean and the edges begin to lightly brown. Let cool for 10 minutes, turn out onto a wire rack. Cool thoroughly before glazing or glaze will melt.
In a small bowl, mix the powdered sugar and oat milk until the glaze is a medium thick consistency. Add sugar and milk as needed. Drizzle over the donuts. Let the glaze fully set before serving, at least 45 minutes.

Birthday Dinner at Lafayette

I really wanted to treat myself on my recent birthday. I turned 44 last week, and wanted to spend it with some of the people I love most. About a month ago, I was doing an evening photo shoot in the NoHo area of downtown NYC, and was so taken with this stunning restaurant, Lafayette. The most beautiful outdoor dining I have ever seen was calling my name, and it was a no brainer that this was to be my upcoming birthday spot. I reserved one of the gorgeous outdoor chalets (I told my friends I was taking them to Switzerland). The restaurant was so communicative about dietary restrictions and preferences. The chalets serve a pre fixed meal (you can add on anything else at the time) and they were so accommodating of our kosher, vegetarian guidelines. Chef Andrew Carmellini’s cuisine was excellent. We all commented on how the whole experience was exquisitely balanced, in that the thrill of the decor wasn’t used to distract from mediocre food. Butternut squash risotto, a magnificent vegetable tagine, and flambé crepe Suzette were just some of the delicious dishes we had (I don’t hang with chicks who don’t eat). I felt so loved and special with my friends in this wonderful place, and it felt great to receive from both them as well as myself. Don’t ever hesitate to treat yourself to what you enjoy. Self generosity makes life richer and more loving. You are deserving of receiving just as much as anyone else. Lafayette was the perfect choice for my birthday dinner, and I highly recommend checking it out for any occasion. Every day has the potential to be cause for celebration.

Joey Roses

So psyched to feature Joey Roses, the fantastic new LES spot where I DJ’d on New Years. I’m obsessed with this place for several reasons: the delicious sandwiches, super rad retro decor, and the fact that it’s owned by comedian Joe DeRosa. I see this place as a clubhouse for the unique New York comedy scene (if you know anything about me then you know that’s my jam), while creating a warm neighborhood atmosphere where people love to come hang. The vibe here is such an authentic throwback, excellently curated with vintage items from before the early 80’s. Since that was the decade of my childhood, I was in instant heaven upon entering. The back of the restaurant has a wood paneled lounge, the kind of place I can see the Rat Pack having a drink and a good laugh. Comedians like Sal Vulcano, Michael Che, and Chris Distefano are known to pop in. This neighborhood happens to be my favorite part of NYC; it drips with history, grit, and character. I got to know it a few years ago when I started taking DJ lessons at Scratch in Cooper Square, a couple blocks up. The bar here is a tricked out collage of 80’s New York rappers like Biz Markie and a yung LL Cool J, the staff is funny and welcoming, and I can attest to the fact that their tuna sandwich is the best in the city. Featuring 8 types of artisanal sandwiches (there’s even a vegan PB&J), the food, folks, drinks, music, and vibe create a most worthwhile reason to venture out during the pandemic. You’ll feel at home here. It’s the kind of establishment New York has been needing for awhile, and it feels great to have places like this back.

Joey Roses
174 Rivington St

Shakshuka Tart

Omg, how I love this recipe. Shakshuka, an Israeli dish of eggs in a spicy tomato sauce, is one of my favorite things to eat and make. I wanted to play around with a new variation and came up with a Shakshuka that can be eaten like a slice of pizza. How to improve an already perfect meal? Add flaky pastry. This looks and tastes great, and it slices and serves beautifully. It’s a gorgeous dish for a special brunch.

Ingredients:
A sheet of frozen pastry dough, thawed but cold
Flour to roll out the pastry
A small diced white onion
Your choice of a pepper, diced
1/2 cup crushed tomatoes
1/3 cup vegetable stock
1 tbsp tomato paste
1/2 tsp kosher salt
1/4 tsp each ground pepper, garlic powder, Zatar,
6 whole eggs, plus one beaten for brushing the pastry
A tbsp Chopped fresh parsley

Turn on the oven to 400. Prepare the pastry by rolling it out on a floured board and placing it carefully on greased parchment paper on a baking sheet. Set aside.
Heat a large pan with some olive oil and sauté the onion, adding a tbsp or 2 of vegetable stock as needed to deglaze the pan as it dries. Add the peppers and sauté for several minutes until tender. Add the crushed tomatoes, rest of stock, paste, and spices/seasonings. Mix well and bring to a boil, then slightly lower the heat to med high. Simmer until the sauce thickens and cools down, about 5 to 7 minutes. Let the sauce cool slightly then spread it on the rolled out pastry dough, leaving a 2 inch border. Pinch and fold the dough border. Making 6 shallow holes in the sauce with one in the center, add an egg in each hole. Brush the pastry border with the remaining beaten egg. Sprinkle some extra paprika and Zatar on top. The parsley can be added now or after as garnish (or not at all, though I do think the green makes a fresh color pop). Place the tart in the oven and bake for about 20 minutes until the eggs are set to your desired doneness. Note that the eggs will continue to firm up some more after the tart is out of the oven, so just watch it if you prefer runnier eggs. It’s best to serve this immediately for that reason, so the eggs don’t overcook.