The Candle Cafe

I recently had the pleasure of dining at "The Candle Cafe" a cozy, unpretentious restaurant in the Upper East Side specializing in vegetarian cuisine.  I have  been to several other restaurants around Manhattan but this cafe has been my favourite thus far.  Not only is all of the food organic and fresh, it is also very tasty and satisfying which is sometimes not the case when enjpying vegetarian cuisine.  My favourite dish was the paradise casserole.  The mixture of sweetness from the sweet potatoes and the savory black beans and gravy that comes with it was simply delicious and I have obtained the recipe for you in case you don't live in Manhattan.  Don't forget, the Candle Cafe also has a variety of delicious desserts such as banana cake with banana frosting, assorted wheat free cookies such as oatmeal chocolate chip and yummy fruit crumbles served a la mode but with organic soy ice cream of course!  Enjoy the recipe. 

Paradise Casserole

The sweet potatoes and millet can be made up to 2 days ahead and refrigerated until you are ready to assemble the casserole.

Directions

Preheat the oven to 350°F. Bake the sweet potatoes for one hour, or until fork–tender. When cool enough to handle, remove the potatoes from their skins, place them in a large mixing bowl and mash them with a potato masher until smooth. Combine the miso, vinegar, and cinnamon with the potatoes. While the potaotes are cooking, put the millet and 8 cups of salted water in a large pot, bring to a boil, then cover and simmer over low heat for 45 minutes, or until the water is absorbed. Set aside.

Meanwhile, combine the beans, garlic, onion, cumin, crushed pepper and salt in a medium bowl and toss to combine. Spread the olive oil along the bottom of a large baking pan or casserole dish. Spread the cooked millet over the bottom of the pan, then spread the black bean mixture in an even layer over the millet. Top with the sweet potato mixture and spread evenly.

Bake the casserole for 45 minutes. Remove from the oven and let cool a bit before slicing into six servings. You can also make the casserole a day or two ahead, store in the refrigerator, and bake before serving. Adapted from The Candle Cafe Cookbook (Clarkson Potter)

Insalata Caprese, an Italian Favorite

Summer is one of my favorite seasons as it is during this time that nature provides us with a bountiful selection of succulent fruits and vegetables for us to enjoy.

One of my favorite quick snacks to prepare during the hot summer months is the refreshing and delicious Insalata Caprese. This salad consists of only a few key ingredients for a truly satisfying snack or meal.

What you will need:

• Organic Roma or Hothouse tomatoes. (You can also use the colorful orange and yellow tomatoes. Basically any sweet and ripe tomato will work)
• Mozzarella di Bufala (Whole Foods & Specialty cheese shops)
• Fresh organic basil
• Organic Extra Virgin Olive Oil
• Organic Balsamic Vinegar
• Salt & Pepper to taste

1. Clean and slice the tomatoes about 1/2" thick
2. Carefully slice the mozzarella about 1/2" thick
3. Place the mozzarella on each tomato slice and arrange beautifully
4. Place a whole basil leaf on each piece of mozzarella
5. Drizzle with the olive oil
6. Add a bit of balsamic vinegar if you wish
7. Add salt and pepper to taste

Voila, a simple yet delicious snack or appetizer in a matter of minutes. Buon appetito!

P.S. You can also make this a vegan dish by substituting the mozzarella with a vegan mozzarella or soy cheese!

Dreaming of Laduree

If you want to taste the most delectable French macaroons, tarte tatin or one of my favourites the "millefeuille framboise" which is composed of delicate layers of caramelized puff pastry, chantilly cream and fresh raspberries, you may think that you must hop on a plane and travel all the way to Paris and drop into the always chic & always divine Laduree...but it seems that several New York establishments are now playing catch up in the fine French pâtisserie sector and thank God for us pastry loving New Yorkers!

I've tried many French pâtisseries when I lived there while studying at Parson's School of Design in Paris, and let me tell you that the following pâtisserie's in Manhattan run a close second to the ones I loved in Paris!

Lady M

41 E 78th @ Madison

My favourites are the Lady M Mille Crepe & the Tarte aux Fruits...amazing!

Macaron Cafe

161 W 36th @ 7th Ave

Try the Rose or the Dark Chocolate Macaroon...almost as good as Laduree

Payards

1032 Lexington @ 73rd

Try the caramel St. Honore or the raspberry Beaux-Arts

Nello

696 Madison @ 62nd

Try the Napoleon, so light and airy

Balthazar Bakery

80 Spring @ Crosby

They used to have the most divine raspberry napoleon which they stopped making, but they also have the most scrumptious petit fours!

Enjoy my fellow Francophiles and bon appetite!