Vegetable Root Wraps for a Couple of Not So Old Salts

I had sent out a request asking for everyone's favorite lunch time recipes. My friend Myra, from Michigan, was an avid cook and responded quickly sending me one of her favorites, Veggie Root Wraps. Made with Humus, shredded root vegetables, such as carrots, beets, scallions and radishes. I was eager to try it, with a friend's garden was bursting with red and yellow beets, carrots and radishes I set to work. We had a sailing class at the Port Sailing School on Saturday and a veggie wrapped sounded like the perfect lunch.
With the recipe, Myra had a suggestion, shredding all the vegetables to ensure they remain on the wrap and not in your lap. I took her advice and she was right. When you bit into the wrap you tasted every flavor and the grated veg remained in the sandwich, as opposed to all over the tables and in our laps.
I had an abundance of chives and parsley growing in pots and thought they would make a tasty addition. Being health conscience, we were looking for a low carb option so I opted for I Boston Lettuce instead of a flour wrap.
Like a Vietnamese Lettuce Wrap, we built these tasty morsels as we ate them. I packed all the components separately, wrapped the lettuce and herbs in paper towels and placed them in the cooler. Well chilled they were delicious and healthy alternative to the fried food available on the dock.
For dessert we enjoyed sweet and juicy, fresh mission figs.
It was a refreshing lunch for a hot day on the dock.
As a note, yesterday we made them again. This time with chipolte tortillas, spicy humus, grilled red and yellow bell peppers, grilled red onion, cilantro, and leftover smoked brisket. It was a memorable meal! With a tall glass of iced tea and it was Tex Mex at it's best!
All text and pictures are property of The Gypsy Chef

It's Vegas Baby, It isn't Europe!

Many years ago, a friend I booked a cruise to Mexico. As we walked across the gang plank, we knew we had made a big mistake. Neon lights and tacky decor was the rule of the day. He described the ship as Las Vegas on the water. I thought it was an apt description. The last time I had been to Vegas, it was flashy, tacky and a little dirty.

At dinner we were seated with six people we didn’t know. Everyone around us talked about their travels while we just sat, sipped our martinis and listened. At one point a women commented “Once you have been to Vegas, you’ve been around the world.” I immediately ordered two more martinis and kept my usually over zealous mouth shut. She went on to describe the Eiffel Tower, Grand Canal and Empire State Building, that is, the Las Vegas version of all these monuments. At the time I felt like a well traveled Manhattan resident and much to snooty to take her statement seriously.
Yesterday, for the first time in 30 years, I had a Las Vegas layover. I decided to explore and try to find what she was talking about.
As we drove in from the airport I could see all the famous landmarks. An air of excitement buzzed through the van while we made our plans. We decided to have dinner and then see the casinos beginning with Paris Las Vegas.

Jimmy, a fellow Flight Attendant, suggested Ellis Island Casino and Brewery for dinner, where they offer a New York Strip Steak, vegetable, potato and a pint of Ale for under ten bucks. I ordered the Hefeweisen, a wheat beer made in their brewery. Wonderfully refreshing it was cloudy and fruity, served in a large chilled glass, garnished with an orange. Perfect refreshment for a 103F/39.4C degree afternoon. The steak was good but the real winner was the bill. We each spent $7.50. With a $2.50 tip we were out the door just 10.00 lighter. Now that is what I call hitting the jackpot!

Paris Las Vegas, our first stop, was vibrant and kitschy. Decorated to look like a miniature Belle Epoque Paris underneath the Eiffle Tower.
With French flags flying, you enter beneath the Arc de Triumphe. The Louvre is in the corner of the casino, and just when you think you've seen it all the Hotel de Ville can be spied at the back of the casino. Parisian style buildings surround the entire room with small cafes scattered throughout the casino. A bridge overhead connects the casino with the Eiffel Tower. An American version of French flair.

Ceasar’s Palace,
which was designed to look like a giant version of the Forum and then through the Bellagio. Both were opulent and bigger than life. .
The Flamingo seemed a bit down at the heels.
The Saint Mark's Bell Tower at the Venetian, was beckoning me. I knew I couldn’t rest until I saw the Grand Canal and the Gondolas.
As I made my way down the strip, which resembled a very busy Monte Carlo,
I saw the Mirage shimmering gold in the setting sun.
Old and young, parents and lover’s passed me on the street. I saw a Bride, Elvis, a drunk and an abundance of beautiful women. I heard every language spoken from around the globe, some I didn’t recognize.

The Venetian Las Vegas, lived up to it’s name. We traveled up a moving sidewalk while looking at a Moorish building.
The LV version of the Venetian Lagoon flowed under the walk. Security guards were dressed like Italian Policemen circa 1940. Sign’s directed us along a walkway into the lobby. The casino was down stairs and the Grand Canal was through the archway. Yes folks, I can honestly say it looked like a movie set.
Authentically costumed Gondoliers rowed gondolas filled with tourists around the canal.
The Italian Cafes with their tables spilling onto the piazza were serenaded by a trio of musicians playing Vivaldi. A gondolier blew me a kiss as I took his picture. It was a lovely scene, and all that was missing were the African purse merchants with their wares spread onto blankets.
Cafe’s, saloons and Pete’s Coffee competed for business. You could buy a tee shirt, coffee mug or shot glass emblazoned with the name “Venice, Las Vegas” or “The Venetian”.
Teenage girls sat at an oxygen bar while their parents sipped wine at a nearby Cafe. Somehow Las Vegas has become a family destination.

At the end of the day, I thought about the statement my table partner had made. Did I feel I had been to Paris, Rome or Venice? No But I did feel like I had been to Epcot with gambling and prostitution thrown in. Would I come back? Absolutely, but only if my airline was footing the bill.

All text and pictures belong to The Gypsy Chef

Grilled Pesto and Mozzarella Sandwich for a Garage Painter

The other day my son was painting the garage. It was hot, muggy and he was starving. I thought I had nothing in the house.
Then I remembered my homemade pesto, oven roasted tomatoes and some leftover fresh mozzarella cheese.
I had some yummy Arthur Avenue Casa Bread from the Bronx and I gave it a quick toasting. Slathered it with pesto, slices of mozzarella and threw on some oven roasted tomatoes.
I popped it back into the toaster oven and melted the cheese and served it up with a tall glass of Iced Tea. The boy was in heaven, and lunch took a mere 10 minutes from start to finish.
All text and pictures are property of The Gypsy Chef

A 17 Layer Birthday Cake Fit for a Princess

My daughter, Katy has always been a child that knows what she wants. Even at a very young age she was focused and relentless about getting it.

Her birthday is on July 26th, and about one month before that she began telling me and all her friends that she wanted a 17 layer cake for her 17th birthday. She even announced it on facebook!

Katy; 19 days to get my 17 layered birthday cake baked, assembled, and iced people....

July 7 · Comment ·

Kina; katy you are the pancake queeeeen :)

Katy

bahaha but it's only official if it's written in pink icing on top on a 17 layered birthday cake !!!

July 6 at 9:00pm

Kina

i will make a layer :]

July 6

Katy

YESSS!!!!!!! now i need 16 more people

July 7

In the beginning I gave the standard New York reply "Fah get abuoot it!". But she wore me down and 2 days before the grand event, on the hottest day of the year (so far) I began a journey that ended 48 hours later. It involved having my son put an air conditioner in the laundry room, (the buttercream was melting!), using over 4 pounds of butter, 3 pounds of cake flour, untold numbers of eggs, (I dropped a carton) and feeding all the neighborhood kids cake scraps! On the evening of the first day, her best friend Laura arrived with her version of a 17 layer cake! It was clearly a winner. She made a sheet cake and used star cookie cutters to stack the layers. She had even iced each layer a different color. The pressure was on. Could I let a 17 year old baker out bake me? No way! I couldn't let it happen.
It was no easy feat. Being that I can't cut straight to save my life,
( Not to worry David Lebovitz, a pastry chef job is certainly not in my future). The cake had a decided lean.
I didn't let that stand in the way of building layers. I shored it up with cake scraps, covered it in Icing and hoped for the best!
Then I added a finishing touch.
And there you have it! A 17 layer cake, fit for my Princess!
If you should decide that an enormous layer cake is needed for the princess in your life, I would keep a few things in mind.
You, of course probably already know this but it was a revelation to me. Any many layered cake needs a dense cake mix. I should have used Rose Levy Beranbaum's wedding cake recipe, but I didn't. I tried her roll cake, Chocolate Dream(?) way to squishy for this project. Although it does make a great addition to ice cream sundaes. But then that's another blog!
The All American Chocolate Cake however did hold up to the weight of the layers. I know, I could have put a few dowels in for strength and to keep the cake straight. But that seemed a woosie maneuver.
I had worked for days on the cake and then it was time for dinner. The Princess, of course had a birthday menu in mind; steamed lobster with drawn butter,
Vegetable Tian and of course homemade cherry ice cream to be served along side the cake.
All said and done, it was a magical evening!
Even Daddy got in on the act!
After all you are only 17 once.
Make a wish Princess and blow out the candles!Happy Birthday!
Love,
Mommy Cakes

Bon Voyage Vegetable Tian

My friend and neighbor Natasha, had a dinner party last night. Just about everyone at the party thought she was crazy. You see she was leaving for Mumbai, India today for her parents 50th Anniversary Celebration. We all agreed that not a one of us would have had a party the night before we were leaving on a month long trip. But party she did.
Twenty people were invited and we were told what to bring. As the sun set, and the grill warmed up we mingled, drank a chilled rose and caught up on each others lives.
Dinner was a wonderful affair! We were served marinated flank steak and salmon covered in garlic and parsley, both grilled to perfection by her husband Chris. A tomato tart filled with sliced tomatoes, garlic, basil and cheese, an asparagus tart, flavored with cheese and herbs. I brought a Vegetable Tian I put together an hour before the party started. Dessert was even more amazing, a rich chocolate cake (Natasha swore she would get me the recipe), brownies and cookies.
It was a beautiful evening, and I am so glad my friend has the energy to throw a party the night before she travels around the world with two kids!
I used a mandoline to slice the vegetables thinly. A mandoline makes quick work of a very tedious job.
The tomatoes and scapes were cut by hand. Buying vegetables the same width makes a nicer presentation and allows for more uniform cooking. I was originally going to add eggplant, but since it was thicker than the other vegetables, I decided to save it for ratatouille. The tian was out of the oven a good hour before we ate it and was delicious at room temperature.
Vegetable Tian
Printable Recipe Vegetable Tian pdf


1 red onion, sliced thinly
4 garlic scapes sliced thinly
3 zucchini, sliced thinly
3 summer squash, sliced thinly
9 Roma tomatoes, sliced thinly
3 tablespoons olive oil
fresh thyme leaves off 4-5 branches
sea salt and freshly ground pepper to taste
1/4 cup Parmesan cheese, freshly grated
Preheat oven to 350 degrees Fahrenheit.
Place 1 tablespoon of the olive oil in a saute pan over medium heat. Add the onions and scapes and cook until colored. Turn out into the casserole dish and spread evenly over the bottom.
Place the sliced tomato, zucchini and squash on top of the onions alternating them as you go.
Sprinkle with olive oil, fresh thyme leaves, sea salt and pepper.
Cover with foil and bake 25 minutes.
Remove the foil and sprinkle with Parmesan cheese and bake another 25 minutes until the cheese is brown.

Bon Voyage Natasha!
All text and photos are property of the Gypsy Chef

A TSA Friendly Grilled Vegetable Sandwich

Eating on an airplane has it's hazards. The food offered is generally mediocre and expensive. It's hard to imagine anything more unappetizing than a cold, soggy, plastic encased day old turkey wrap with a side of sun chips. Then we ask you to pay $9.00 for these gastronomic masterpieces. As a flight attendant I've been desperate enough to eat these offerings and let me tell you, it's not a banquet for a Queen. More like alms for the poor. I've found with a little planning you can eat well for less. And in this economy, who doesn't like that?
One of my favorite things to bring is a grilled vegetable sandwich. Flavorful, delicious at room temperature and easy to pack. I wrap all the ingredients separately and assemble it on the plane. Just ask a F/A for a set of plastic flatware and your ready to eat a wonderful lunch while your fellow travelers look on longingly.

The TSA or Transportation Security Administration have developed rules for bringing food on board an aircraft, but it's easy to live within these guidelines. Just remember no liquids over 3 ounces, no cutlery or glassware. In other words, leave behind you chef's knife, wine bottle and glasses.
I usually start by grilling my vegetables the day before. I place those in a seal plastic container. I then cut and split my bread, and wrap it separately in plastic wrap. The cheese I place in a zip lock bag and finally pack it all together in a large zip lock bag to carry on board. If I have a small amount of pesto or sauce to spread on my bread, I place it in a small single serving "Gladware" container. You can always pull it out of your bag for inspection while your passing through security. Be careful, if it looks too good, some hungry agent may confiscate it!
Grilled Vegetable Sandwich

1/4 cup olive oil
1 red bell pepper
1 small zucchini, cut lengthwise into 1/4 thick slices
1 red onion, cut in half across the width, leaving the skin, root end and blossom end attached
2 slices fresh mozzarella cheese
handful oven roasted tomatoes
enough fresh pesto to spread on the bread
1 piece of ciabatta bread, split
sea salt and freshly ground pepper

Heat an outdoor grill.
Place the cut side of the onion on the grill. When the grill marks appear, turn the onion and position it on the grill so that it is sitting up right. brush it with olive oil. Place it on the side and continue to cook until it's soft. Peel the skin, and slice into 1/4 inch slices.
Place whole red pepper on the grill. When the skin has blacken on one side, give it a quarter turn and continue turning it until all sides are black. Place it in a paper bag, seal it and allow to cool. This will steam the pepper and enable you to peel it easily. Once cool, peel pepper removing seeds and stem. Cut into large pieces.
Lay the zucchini slices on the grill, when grill marks appear, turn and brush with olive oil. Turn again after the other side is marked and brush with olive oil once again. Remove when the zucchini is soft.
To assemble, spread pesto on bread. Lay zucchini slices on the bread, top with red pepper slices, onion rings, mozzarella and oven roasted tomatoes.
This sandwich is good as is, but exceptional toasted.

All text and pictures are property of the Gypsy Chef