Out and About in the Boroughs ...

Since I'm obviously not in my kitchen today, I thought I'd share some recent photos. As mentioned last week, I recently paid a visit to the P.S.1 Contemporary Art Center in Long Island City, Queens. I'm ashamed to admit it was my first visit - but I will most certainly return. It was a cloudy, rainy Saturday, just perfect for a museum outing. No photography was allowed inside the Center, but I did take a few shots of the Public Farm installation - pictured above and below.

The paper tubes contain all manner of plants and the view from below was decidedly more interesting that day. At this point in the season, much of the green has gone brown, but I'm sure it was spectacular mid-summer. Still, I really enjoyed it and you can visit this part of the museum for free. Bonus!

The neighborhood in which P.S.1 is located is also home to some of the finest aerosol art in the city - as evidenced by the 5 Pointz Project. 5 Pointz is a free, public, out-door art exhibit which showcases some of the city's most talented aerosol artists. One needs to submit a design proposal and be accepted in order to obtain a permit to work here - so the quality is exceptional, and the exhibit is ever changing.


I don't know for certain, but my sense is that the buildings in the surrounding area support the 5 Pointz Project and the artists who work there ... as many of them had been beautifully painted as well. I can't help but think this work has been commisioned. See below ...

It pleases me that aerosol art, more commonly known as graffiti, has been legitimated of late. There was a graffiti exhibit at the Whitney last year - but it pales in comparison to whats going on at 5 Pointz. I don't advocate the kind of graffiti associated with tagging and destruction of private (or even public) property - but I do respect the medium and the talented artists who choose to work in it ... legally. Long story short, I love 5 Pointz.

I'll close with what I'm sure was a commissioned piece as it appears on the security gate of a local business ...

... the angry light bulbs. Like them, I do!

And thus concludes our urban art class for the day. Have a good one and make it creative!

Confessions ...

I admit it, I have a deep personal commitment to black pepper ... well, all pepper really, but especially black. I put it on and in everything - I even like it in sweet things sometimes. I cannot and will not eat any soup without black pepper and I prefer it freshly ground. Needless to say, pepper mills are important to me. And, sadly, I have yet to find one I truly love.

Above you can see my (over-exposed) current pepper mills. Neither is exactly right. The small one is part of a salt and pepper set - and really, its kind of useless. It needs to be refilled every five minutes. I bought it because I was enticed by the brushed stainless steel exterior. I like shiny things! Its cute, but very high maintenance. (Not unlike myself.) On the plus side, it does a great job offering a variety of textures. It can grind the pepper very fine and also works well for course grinding. That's essential. If only it were larger, I might have found my ideal ... but, no.

On the right is my sexy Peugeot mill. I bought it when I finally got tired of filling the little guy. I adore the color and its nicely sized - it has yet to need refilling - but the grind is somewhat disappointing. For finely ground pepper its outstanding; perfect for use at table. As for course grinds, well its largely ineffective. Between the two, I'm covered, but the search continues.

The little guy is filled with standard black pepper and the Peugeot is currently full of an interesting mix: Swissmar's Connoisseur Peppercorn Blend which contains black, white, green and pink peppercorns from India, Brazil and Madagascar. I like it! Typically, I'm not a fan of pink peppercorns, but there are very few in this mix and their flavor doesn't stand out. The mixture is warm and spicy and perfect for at table finishing.

I'm happy with the peppercorn mix, but still on the hunt for my ideal pepper mill. Do you have a favorite that does it all? Shout it out in the comments and help a spicy Diva out!

Lastly, have you guessed my second confession? Perhaps you've been tipped off by my lack of response in the comments or on your own blog? Indeed, I am away from keyboard. I will respond to everything when I return and will be back to regular cooking and posting next Monday. Meanwhile, I've got some posts in the queue that are sure to keep you entertained. They will appear throughout the rest of this week, so stay tuned.

Have a great week and make it Divalicious!

What's in Your Handbag?

Its time for a Monday meme. I stole this one from Michele at Life, Lightly Salted ... and yes, I've dumped out the contents of my purse for all the world to see. Festive, isn't it?!
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Here are the rules:

(This meme was started by Mimi, Queen of Memes )

Find a safe quiet place free of significant others, nosey meme makers, priests, nuns, all things religious and men in general. (If you're a guy just reverse this process to male and tell us about your wallet, tool box, briefcase or metro sexual accessory.)

1. Dump the contents of your handbag in a pile
2. Take a photo of your handbag and the contents
3. Be brave and explain to your fellow bloggers what lurks inside the handbag.
4. Tag others who might want to embarrass themselves
5. Answer these questions:

Describe the contents of your handbag:

One over stuffed wallet, my pool/gym I.D., my gym lock, a MetroCard, one black hair elastic, my Sephora Beauty Insider Card, one gray eye-liner, blue Bic pen, 3 lipsticks, one powder compact, one black bobby pin, my cell phone, a pocket flashlight card, my Diva business cards, a memory stick, Orbit Sangria Fresca gum, Pepto Bismol tablets, Tylenol Severe Sinus tablets, Advil Cold & Sinus tablets, a couple of receipts, a bottle of Pepcid (which also contains some regular Advil and one Celebrex), assorted sugar free Ricola throat drops, a bunch of gum wrappers, and one Band Aid.

What's the most important thing in your handbag?

My wallet ... and maybe the lipstick and compact. Ok, the MetroCard's essential too.

What's the most embarrassing thing in your handbag?

The assortment of meds. I'm a walking pharmacy! I only take the Pepcid on a regular basis - the rest is "just in case." I like to be prepared.

What's the smallest thing in your handbag?

The bobby pin.

Is there anything illegal in your handbag?

Not that I'm aware of.

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I'm not going to associate a tag with this meme ... and rightly so ... not everyone is willing to offer the contents of their purse to the world. The Diva has nothing to hide. Do feel free to steel this and post it yourself if you're brave enough and so inclined. Let me know if you do, its fun to snoop!

Lastly, I must note for the record that I do not use the word "handbag" - I'd be more likely to use "purse" or "pocketbook" ... which, with my Connecticut/New York accent comes out sounding like "pock-a-book!"

So, what's in your handbag??? And which word do you use? Curious Diva wants to know!

Classic ...

Few things are as comforting as a meal of tomato soup and grilled cheese. Its a classic. It is the stuff of my childhood. Of course, in those days, the grilled cheese was Land 'O Lakes American cheese on white and the soup was courtesy of Campbell's. Naturally, my tastes have matured, though up until a year ago I was still happily tucking myself into a bowl of Campbell's tomato soup every now and then ... until I took a look at the label and realized that high fructose corn syrup was the fourth ingredient listed. Frankly, I was heartbroken. Though, I'd long ago switched to Campbell's Healthy Request - it never occurred to me to look beyond the sodium content and see what else was in it. I haven't been able to bring myself to eat it since. But that doesn't mean I've given up one of my favorite soups. These days, I make it from scratch.

Or, if feeling wicked - and that would be pre-South Beach - I'd indulge in this heavenly combination at Buchon Bakery cafe in the Time Warner Center. Buchon's version of this classic is luscious, decadent and altogether sinful. The soup is thick and rich with the sunny flavor of San Marzano tomatoes and the sandwich? Its exquisite. Oozing with an abundance of nearly liquid fontina and gruyere which alone would be divine - but housed between crisp, buttery slices of Buchon's stunning pain de mie and ... ~swoon~ ... this is the classic combo exponentiated to stratospheric level. I told you it was wicked.

Now, I'm not suggesting that we recreate such wickedness - but we can make an exceptional version of this classic at home. It took me a couple of tries to get this tomato soup recipe right but I'm well pleased with the results. Its so savory and comforting. I do use the San Marzano tomatoes and I think they make a difference. While I call for a bit of cayenne pepper in the recipe, this is not a spicy soup. I've used just enough cayenne to give it the warmth it needs. I believe its essential.

Props go out to my dearest friend, O, for the grilled cheese inspiration. In pre-Beach days, I was making this gc on some lovely, rustic rosemary bread - but alas it was made of white flour so that's out. These days I'm using a hearty, sugar-free whole grain bread and some excellent Gruyere Reserve cheese. I do so love the interest that the rosemary brings, so I've used some chopped fresh rosemary mixed with a bit of Dijon mustard. The sandwich will not taste of mustard, its mainly used as a glue for the herbs. If you're not on the beach, by all means opt for the rustic rosemary loaf and omit the fresh herbs if you like. The combination of the sharp gruyere and tart apples with a hint of rosemary is to die for.

Rich Tomato Soup:

• 1 tsp. butter
• 1 tsp. extra-virgin olive oil
• 1 large shallot, minced
• 1 small stalk of celery, diced
• 1 small carrot, diced
• 1/2 tsp. Kosher salt
• freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 1 tbsp. tomato paste (I like Luigi Vitelli brand)
• one 14.5 oz. can of vegetable broth
• one 14.5 oz. can of low-sodium chicken broth
• one 28 oz. can of crushed tomatoes
• leaves from 1 small sprig of fresh thyme, optional
  

• 1/4 to 1/2 cup of fat-free Half and Half, optional
  

Melt the butter and olive oil in a large, heavy bottomed soup pot over medium-high heat. Add the shallots, celery and carrots and saute for approximately 4 to 5 minutes or until the shallots are translucent and the celery has begun to soften. Do not allow the vegetables to brown.

Add the Kosher salt, some ground black pepper and 1/8 tsp. of cayenne pepper. Stir to combine. Add the tomato paste and stir well, coating the vegetables with the paste as it melts. Add vegetable broth, chicken broth and crushed tomatoes and stir well to combine. Add the thyme, if using. Raise the heat and allow the soup to just come to the boil, then lower the heat, cover and allow the soup to simmer for 30 minutes or until the carrots have softened, stirring occasionally.

Remove the pan from the heat and, using an immersion blender, puree the soup until smooth. (Alternately, you may use a blender if yours is not anemic like mine.) Return the soup to the stove and add the half and half, if desired. Taste and adjust the seasoning, adding more salt and pepper if desired. Do not allow the soup to boil once the cream has been added, just let it simmer on low. Serve and enjoy!

Grilled Cheese with Apples, Gruyere and Rosemary:

• 4 slices of sugar-free whole grain bread
• 1 1/2tsp. Dijon mustard
• 1 tsp. fresh rosemary, chopped
• 1 Granny Smith apple, peeled and thinly sliced
• Some sharp Gruyere cheese, thinly sliced
  
• 1 tsp. extra-virgin olive oil

In a small bowl, combine the Dijon mustard and rosemary, stirring well to blend. Spread a bit of the herbed mustard on one slice of the whole grain bread. Top with some thinly sliced gruyere cheese to cover, then layer on some slices of apple. Top with additional cheese and the remaining slice of bread. Reserve. Repeat the steps for the second sandwich.

Heat the oil in a large, non-stick skillet over medium to medium-high heat. Add the sandwiches and grill, turning as necessary until the sandwiches are brown and the cheese has melted fully. Serve and enjoy!

Notes: I have used a bit of butter in the soup but you can certainly use olive oil alone. I happen to think a bit of butter is necessary in tomato soup, and used sparingly I think its fine. Do as you see fit. As for the Half and Half - again the choice is up to you. I use only 2 tablespoons of fat-free Half and Half to enrich the soup, as I prefer the tomato flavor to dominate. If you prefer a creamier version, by all means add more - or, if you're not fat-averse, you could opt for some light cream. As for the sandwich, I don't use much cheese and typically I can only eat half ... its very filling!

Pair this grown-up grilled cheese and tomato soup with a crisp, green salad and I can't think of a better way to usher in the first cool nights of Fall. Its a heavenly, soul-warming meal. I hope you'll try it!

Bon appetite!

Holding Pattern ...

Greetings, delicious ones! This day, indeed this week, has turned out to be busier than I expected. I'm off to hunt and forage at the moment and will be heading into the kitchen when I return. The weather has turned crisp and cool and its time to start breaking out some of the classic comfort foods.

Stay tuned for a new recipe tomorrow and in the meanwhile, enjoy this darling photo taken at the P.S.1 Contemporary Art Center last weekend. It shows a segment of the Urban Garden installation and I don't know why - but it just sort of speaks to me. ~wink~

More deliciousness to come ... but, for now, what's your favorite fall comfort food? Curious Diva wants to know.

A New Day, A New Mascara

As Rachel pointed out in the comments last weekend, the mascara side of this blog has been woefully under-served of late. So sue me, I'm loyal to my brands! That being said, I did have occasion to try a new mascara recently, courtesy of the much touted Sephora. While I'm at times wary of customer loyalty programs - too much junk mail, not enough benefit - I did sign up for Sephora's Beauty Insider Program some time ago and its really paid off.

Heaven knows I'm in Sephora often enough to warrant some kind of reward. Its a wonder they haven't named an aisle after me. I'm a self-confessed cosmetics junkie ... and a ridiculous klutz. I'm forever dropping stuff on my tiled bathroom floor ... breakage ensues and the next thing you know I'm off to replace whatever it is I've ruined. Couple that with my mascara addiction and that makes for frequent expiditions ... which leads to frequent rewards. Yay!

The most recent reward offered me a choice of some lip gloss or a trial size of Too Faced Lash Injection Pin Point Mascara. Guess which one I chose? "Alex, I'll take mascara for $500." Indeed. I was a bit put off by the size of the brush when I first opened the tube - but one stroke and I was hooked. That tiny little brush finds every tiny lash and builds it to extreme length. The product description states: "Pinpoint's exclusive 3D polymers build a waterproof tube around each lash .." and as scary as that sounds, it works. My lashes have never looked so long.

I've never been a fan of waterproof mascara, but I'm making an exception in this case. It does come off with a minimum of effort and so far my eyes have had no trouble with the product. It wears like a dream and the only negative comments I have are the smell ... oddly fruity, and the consistency when nearing the end of the tube ... a bit rubbery. Neither of which would compell me to give it up. I'm giving it four Sparkly Diva Crowns. I'm in love.

On a related note, I recently heard about another interesting new product: Tarte Lash Hugger Natural Mascara. I have yet to try it, but it sounds promising - especially for those with sensative eyes. (I'm looking at you Pixelgal.) Its fragrence and synthetic free and made from a host of natural ingredients, such as rice bran wax, olive esters and water. In addition, the tube is composed of post-consumer recycled aluminum. How very 2008! It's eco-friendly and eco-friendly is sexy. Period.

Does it work? I don't know - but a quick glance at the consumer reviews shows a 5-star rating on average. Seems like its worth a shot. I'm putting it on the list and hoping Pixelgal, of the oh so sensitive eyes, will favor us with a review at some point. Stay tuned.

Meanwhile, have you fallen in love with a new beauty product lately? Curious Diva wants to know.

Terrific Turkey Chili

The turkey chili I made on Friday night was, indeed, terrific ... this picture? Not so much. Unfortunately, the focus is on the cruet set, not the dish. Eh, you get the idea. The important thing is that the chili was magnificent. The husband proclaimed it the best chili ever and says he now prefers the use of the left-over roast turkey to the usual ground turkey breast. He thought the flavor was richer and more meaty than our usual variety. I like them both equally, but was delighted with the finished product. We both had seconds!

I used my standard turkey chili recipe and adjusted the technique somewhat to account for the already cooked turkey. You can certainly substitute ground turkey breast if you don't have any roast turkey on hand. In that case, I would add the ground turkey just after the vegetable have sauteed, allow it to brown and then proceed accordingly.

When making chili, I will often use a packaged spice mixture, such as Wick Fowler's 2 Alarm Chili Kit, pictured above. I don't use the recipe printed on the box, but find the little bags of spices very handy. They're fresh and the amounts included are enough to make more than one batch of chili - because I don't use the entire amount of spices included. I've certainly made chili without this kit - but its nice and easy to have everything at the ready. It really cuts down on the spice-search time. I don't know about you, but my spice cabinet overfloweth! Really, its out of control. I'll post a picture sometime and you'll see what I mean.

If you can't find, or don't want to use, this chili kit - go right ahead and use the spices in the amounts I've listed. The only change being the oregano-cumin mixture ... both spices are combined in this kit - so if you're not using it, just use a teaspoon of each, or to taste. Its all flexible.

Roasted Turkey Chili:

• 2 tbsp. extra-virgin olive oil
  
• 1 medium to large onion, chopped
• 1 large clove of garlic, minced
• 1 large green bell pepper, seeded and chopped
• dash of crushed red pepper flakes
• 1 cup of low-sodium chicken broth*
• one 8 oz. can of tomato sauce
• one 14.5 oz. can of DelMonte Petite Diced Tomatoes with Zesty Jalapeno
  
• 2 1/2 tbsp. chili powder
• 1 1/2 tsp. of the oregano-cumin powder
• 1 tsp. of paprika
• 1 tsp. cayenne pepper, or to taste
• 2 tsp. of dried onion flakes
• 1 tsp. of unsweetened cocoa powder
• 3 cups of skin-less, roasted turkey breast, chopped
• one 15.5 oz. can of black beans, rinsed and drained
  
• Kosher salt and freshly ground black pepper, to taste
• dash or two of Tobasco or other hot sauce, to taste
  

Heat the oil in a large, deep skillet over medium high heat and add the onions, garlic, green peppers and a dash or two of the crushed red pepper flakes. Saute for 3 or 4 minutes or until the onions begin to soften. Add the chicken broth, tomato sauce, diced tomatoes with jalapeno and stir to combine.

Add the chili powder, oregano-cumin powder, paprika, cayenne pepper, onion flakes and cocoa powder and stir well to combine. When the mixture begins to thicken slightly, add the cooked turkey and the black beans. Let the mixture come to a boil and reduce heat to low. Cover, and allow the chili to simmer for at least 30 minutes or longer so the flavors will meld, stirring occasionally. At this point, the chili can cook/simmer for as long as you like. You really can't over-cook it. Have some additional chicken broth on hand to add if necessary.

After it has simmered for awhile, taste for seasoning and adjust - adding more of anything you wish as needed. I will often add some extra cayenne, chili powder and hot sauce to amp up the heat. At this point I would also add some Kosher salt and a grinding of fresh black pepper as well. When it tastes delicious, as it most certainly will, its done. Serve and enjoy!

I like to serve the chili over brown rice that I've cooked in non-fat chicken broth topped with any and all of the following ...

Garnishes:

• 1/2 of a small red onion, diced
• shredded extra-sharp cheddar cheese
  
• non-fat sour cream
• chopped fresh parsley - flat leaf only, please

Cilantro would make a wonderful garnish as well, but for some reason I prefer the bite of fresh parsley as a foil for the spicy chili. If you're not on The Beach, you certainly couldn't go wrong with some crushed tortilla chips as a topper as well. Live it up!

* Typically, I like to use a mixture of chicken broth and beer ... but we were out of beer on Friday night. If I'd had some I would have used 1/2 cup of chicken broth and 1/2 cup of beer - lager style, not a dark beer. Hopefully you'll have some in your fridge, because the beer is a nice touch and really enhances the chili. As written this will serve 4 to 6. We certainly had plenty left over ... guess what's for dinner tonight?

Bon appetite!