NYC | From Patty's Pantry

Table Arranging – The Wedding

Tips, Terms & Tools, Wedding Notes No Comments »

Jul 262007

The day finally came and my sisterâ€™s wedding has come and gone. I am still exhausted from it all as the festivities went on for days. But everything came off beautifully due to countless hours of work and coordination done by my mother and sister. I found it difficult to choose on what to write about as there were days of parties. So for now I will just stick to the actually wedding day.

I have to give kudos to my sister and her now husband on their table arrangements. A daunting task when you are not only placing people at a table but also seating them.Â Â Here is one trick that they were given in this process. Take a paper plate and cut it into pie slices. Have the number of slices match the number of people at the table.Â Then put the invites names on the slices. This makes it easy to move people around and visually see it, before actually writing it down.

Picnic Chicken

Recipes No Comments »

Jul 162007

Picnics are a lot of fun and I think should happen more often in the summer. Although, my luck has been such that each time I plan one for one of Central Parkâ€™s events, the skies open up. This chicken is flavorful, simple, can be served cold or warm and can be made in small or large quantities.

20 Chicken Drumsticks (Really this would work on any kind of preferable chicken pieces)
4 Tablespoons of Butter
3 Tablespoons of Olive Oil
I large Shallot Chopped finely
1 tablespoon Dijon Mustard
1 Â½ Tablespoons of Fresh Thyme
Juice and zest of a Lemon
1 Cup of Breadcrumbs

Preheat Oven 425

In a sauce pan melt the butter and olive oil. In a separate bowl mix the Shallot, Thyme, Mustard, Lemon, and Lemon Zest together and then add 1/3 of the Butter mixture.Â Spread this mustard mixture over the chicken. Then cover the chicken with the bread crumbs and drizzle the remaining butter over the chicken and bake. Bake at 425 for 15 minutes and then reduce to 375 and bake for an additional 30 minutes.
(I let the chicken stand covered for about 1 hour to let mustard shallot mixture marinate a little.)

Stephan Pyles’ Blue Corn Muffins

Recipes, Sides No Comments »

Jul 162007

I got the recipe. These are a little different from the Corn Muffins I made, but is what got me started on my Corn Muffin Kick! They are for blue corn skillet stars from Stephan Pyles New Tastes from Texas,

Absolutely delicious!

1 Stick of unsalted Butter

8 Tablespoons of shortening

4 serranos, seeded and minced

3 garlic cloves, minced

1 Cup of Flour

1 Â¼ Cup of Blue Cornmeal

2 Tablespoons of Sugar

1 Teaspoon of Baking Powder

1 Â½ teaspoon of Salt

3 Eggs

1 Â¼ Cup of Milk

3 Tablespoons of chopped fresh cilantro

Olive Oil for brushing

Pre Heat oven 400

Place a well seasoned cast iron star mold in the oven to warm for at least 5 minutes.Â (a cast-iron skillet or muffin pan will work as well) Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sautÃ© for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.Â Beat the eggs lightly in a medium bowl.Â Add the Serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth.Â Add the cilantro. Remove the cast â€“iron cornbread mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

Angel Food Cake

Recipes, Sweets No Comments »

Jul 102007

I spent this past weekend perfecting Angel Food Cake. After making 30 individual cakes for gift baskets, I definitely think I have it down pat. I feel badly for those who received one of the first ones I made. I think this is one of those ideal summer desserts light & fluffy and perfectly accompanied by any summer fruit. I made mine with a lemon glaze. In my eyes I think this is a perfectly healthy dessert. Happy Birthday Ronny!

10 Egg Whites

1 1/3 Cup of Sugar

1 Teaspoon of Cream of Tartar

1 /2 Teaspoon of Salt

1 1/3 Cup of Flour

1/3 Cup of Sugar

1 Teaspoon of Vanilla Extract

1 Teaspoon of Almond Extract

1 Teaspoon of Lemon Extract (optional)*

Lemon Glaze

2 Cups of Confectioners Sugar

Â¼ Cup of Water

Juice and Zest of one large Lemon

1 Teaspoon of Lemon Extract

Preheat Oven 375

In a large metal Bowl whip egg whites, cream of tartar, and salt until soft peaks form. Then add (1 1/3 Cup of Sugar) 1/3 a cup of the time. Peaks will become glossy and firmer. Then add the extracts and beat again. In a separate bowl sift the flour and 1/3 cup of sugar- to make sure fine and there are no clumps. Add the flour mixture a third a cup at a time and fold into the egg whites. ( I find it easier to have leverage when I am folding the egg whites and put them in the sink- this is also helpful just because I am not that tall.) Now place batter into Angle Food Cake. Try and make sure there are no air pockets with the batter and gently smoothe out the top. Bake for 45 minutes until golden brown on top.

Let the cake cool completely, remove from pan and place the top of the cake on serving dish. Now the top of the cake is smooth and pour glaze over cake and let is drizzle down the side.

*While I was making so making different batches I thought it would be fun to add the lemon extract turns out I liked it. Also,I was making a lemon glaze to go on top so I thought it was perfect! But in traditional Angel Food cake does not usually cal for the Lemon Extract.

Texas- Corn Muffin Recipe

Breakfast, Recipes, Sides No Comments »

Jun 282007

Last week and again this week, I was in Texas. Now, I had not been to Texas, since my dad decided to drive cross country when I was 18 months old. (I do not believe that counts) After visiting a few cities- Austin, Dallas, and Houston, I have a new obsession. It is not BBQ, Cowboy Boots, or Beef but the CORN MUFFIN. My mom and sister, Mera, loved them growing up but I could always do without. I could not get enough of them, to the point I asked for a recipe at one restaurant. (I am still working on getting it, hopefully by early next week I will have it to share.) Until then, here is another one I have worked on. Perfect for summertime BBQs and definitely an American tradition as the Fourth of July is next week.

1 Cup of Flour

Â¾ Cup of Cornmeal

Â¼ Cup of Honey

1Â½ Teaspoon of Baking Powder

Â½ Teaspoon of Baking Soda

1 Teaspoon of Salt

2 Eggs

Â½ Cup of Sour Cream

1 Stick of Butter

1 Cup of Milk

1 Cup of Corn

1 Cup of Cheddar Cheese

1 Medium Yellow Onion Chopped and SautÃ©ed*

1 Tablespoon of Chopped JalapeÃ±o Pepper

Preheat 425

In a bowl mix together Butter, Sour Cream, Eggs, and Honey until they are well combined. Adding in Flour, Cornmeal, Baking Soda, Baking Powder, and Salt mix this together until combined and incorporate the Milk. Last stir in Corn, SautÃ©ed Onions, Jalapeno Pepper, and Cheddar Cheese. Distribute evenly into muffin pan. Bake for 25 minutes and will make between 12-14 Muffins.

*When I sautÃ© onions I will first start by letting them simmer in water for about 5 minutes. And then brown them with a little olive oil and butter. I find this way it uses a lot less oil and butter because it is not so quickly absorbed.

How To Roast Peppers

Sides, Tips, Terms & Tools 1 Comment »

Jun 282007

How to roast a pepper, is a lot simpler than one might imagine. Whenever a recipe calls for something to be skinned, my initial reaction is EEK! That will require a lot more work, but that is not always necessarily true. There are so many fun recipes that work with roasted peppers or just adding them to any sandwich or salad. So here is how I roast my peppers.

Brush each pepper with a little olive oil, place on a baking sheet and bake in oven at 400 degrees for about 30 minutes. Remove from the oven and either place them in a brown paper bag or in a bowl covered with plastic wrap. Let them cool, it is much easier to handle when they have cooled down (at least ten minutes). The skins will just peel right off and remove the center seeds. Now they are ready to do what you please with! They will keep for about 1 week.

Definitely a great color to use for next week on the 4^th of July!

Top Ten- Fun Hostess Gift Ideas

Ideas, Top Ten 2 Comments »

Jun 222007

Summertime is filled with many weekend getaways and other fun social
activities there are many times when one is a guest or hosting. On many occasions
I have been asked what should I bring? Here are few ideas: Let’s say a
top ten list of different hostess gifts. So often it is not the dollar amount it is just the thought and gesture that matter. Please let me know if there
are any ideas of ones you like to give or receive? Also in this month
issue of Domino magazine they had a list of different ideas that I
thought were also fun hostess gift ideas.

1. Sending Flowers in advance
2. A bottle of wine, champagne, specialty Beer, or a pound of fresh coffee – but then you could wrap in a dish towel or something fun.
3. Kitchen gadgets – Wine openers, Candy Thermometers Random little items are always fun to receive.
4. Hand Cream – this is one of my favorite dinner party hostess gifts I received. I thought it was so sweet and thoughtful to bring hand cream
5. Candles/ Soaps something that you don’t always think of buying yourself
6. Make it yourself- do you have something you make that is your specialty? Well make that and package it up nicely- jams, cookies, candies etc.
7. A Grocery Bag
8. A specialty item from your area- is there a special store that sells chocolates a bakery known for something? One of my favorites the Cinnamon Babka Bread from Dean and Deluca… I think it is to die for and have definitely brought it on many occasions.
9. Wrap a bunch of fun magazines together, guilty pleasures you sometimes don’t indulge. They make for great poolside and beach reading.
10. I have a sweet tooth! Once I received a large bag of all kinds of candy. The next day I brought it into the office to share and heard, ” Why don’t I have friend that would bring me a bag of candy???”

Strawberry Mojito

Drinks, Fruit, Recipes 3 Comments »

Jun 182007

I mentioned the strawberry mojito on my entry about Strawberry Bruschetta I recieved many respones wanting to hear more about the Strawberry Mojito. Mojito’s are one of my favorite drinks and at one of my favorite little restaurants in New York, Barbossa they serve all different kinds of fun mojitos. This is where I was introduced to the Strawberry Mojito.
1/2 of a lime
10-12 mint leaves torn

3 strawberries
3/4 oz simple syrup or 2 teaspoons of sugar
2 oz white rum
Club soda
In a 10 or 12 ounce glass add juice of lime, mint, 2 strawberries and simple syrup. Muddle ingredients with a twisting motion. (This will releases the essential oils in the mint and lime.) Fill the glass with ice, rum, and last strawberry cut into smaller pieces and shake well. Top off with club soda. And now you can enjoy one of my favorite summertime drinks!

Lemon Poppy Seed Muffin Recipe

Breakfast, Fruit, Recipes, Sweets 3 Comments »

Jun 142007

It was not until I had my first Lemon Poppy Seed Muffin that made me
realize, I like muffins. I love Lemon to the point growing up my mother
would constantly ask the dentist if I had destroyed the enamel on my
teeth from my level of Lemon intake? Alas, Lemon and I are simpatico! These also can be frozen and then you can have a tasty breakfast treat whenever you feel like it.

1 Cup of Sugar plus 2 Tablespoons to top muffins before baking
Â½ Cup of Softened Butter
2 Eggs
1 Â½ teaspoon of Vanilla
Â½ Cup of Buttermilk
2-3 Lemons Zest from two lemons and juice from 2-3 lemons
2 Â½ Cups of Flour
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
Â½ teaspoon of Salt
Â¼ Cup of Poppy Seeds
Preheat Oven 375

In a mixing bowl mix together sugar and butter until well combined.
Followed by beating in each egg, vanilla, and the butter milk. In
separate bowl, mix together flour, baking Soda, baking powder, and salt add
the dry ingredients into the wet mixture and make sure fully combined.
Lastly add the lemon juice, zest, and poppy seeds and mix well. Evenly
distribute the batter into lined muffin tins. Will make 12 muffins.
Sprinkle the top of each muffin with remain 2 tablespoons of sugar and bake
for about 18-20 minutes.

A Recipe For Being GREEN – Bring Your Own Grocery Bag

Ideas 1 Comment »

Jun 102007

The Green Movement has been around for a while. But defiantly in the past year has gained momentum finally in the United States. The New Bank of America Building being built in NYC is completely GREEN receiving platinum LEED standing. The Economist Last issue was on â€“ How business is tackling climate change. Positive initiatives are taking place. But here is one for the kitchen. I know some people have been doing this for a while but next time you go to market to pick up your groceries why not bring your own BAG.
Living in NYC I would usually bring a backpack to the grocery store it just makes it easier to carry groceries home and up flights of stairs! Recently, I received this great grocery bag, as a gift, it is the Trader Joeâ€™s grocery bag. When I opened it there were many envious individualsâ˜º Thank you Mary! (It was explained to me this could also double as a beach bag) I am a big believer that it is all the little things that matter and taking your own grocery bag to the store is a start! Otherwise it will end up in the city landfill.
I thought this was a great gift and I will probably be giving it to others. It could make for a fun hostess gift.

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