My Manhattan Kitchen

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Empanadas de Betabel (Empanadas with Beets & Corn) February 16, 2012


Here is my post on my other blog including the recipe!

Empanadas de Betabel (Empanadas with Beets & Corn).



Champagne and Pomegranates in Hawaii February 14, 2011

Filed under: Drink,Greenwich Village,Hawaii,New York,Recipes — Devany @ 9:02 pm

I figured out this technique while making a romantic bubble bath for two on New Year’s Eve. It only works with really good champagne and you can do it with more or less arvils. When you sip, one or two pop into your mouth. This picture was taken at my Hawaiian Home, but it is equally good in Manhattan!


Dark Chocolate Salted Caramel Cupcakes February 13, 2011

Filed under: Deserts,Food,Hawaii,Photos,Recipes — Devany @ 8:41 pm

Dark Chocolate Salted Caramel Cupcakes

* Ingredients *
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

* Directions *
Preheat the oven to 180C or 350F. Line  the mini muffin tins with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow cooling for 10 minutes; turning cupcakes onto racks and letting cool completely. Cupcakes can be stored overnight at room  temperature or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the centre of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of salt over filling.

Use a pastry bag with a medium open-star tip and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers.

Salted Caramel Filling

* Ingredients *
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

* Directions *
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 185C or 360F. Remove from heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in salt.

Use immediately;  if caramel begins to harden reheat gently until pourable.

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Dark Chocolate Frosting

* Ingredients *
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

* Directions *
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

Add a sprinkling of flaked salt on top of each cupcake.


Four Kitchens April 21, 2010

Filed under: Food,Greenwich Village,Hawaii,New York — Devany @ 11:44 am
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In the last 10 years I have had four kitchens… a huge custom designed one on a private lake in Chicago where I operated my cooking school, then on to the East Bay of San Francisco where the kitchen was much smaller, but had a great view. We  never got around to remodeling the kitchen there because we moved to Hawaii. Now I am in Greenwich Village in a studio apartment with a very tiny kitchen. I have gone from two dishwashers to zero, a huge Viking Range with a built in grill and griddle to a mini range with an electric grill pan.  I had a wood burning oven and a dumb waiter for firewood. I have gone from two Sub Zeros and a wine cooler to a single apartment sized refrigerator.  Still, good food happens. Is it really all about Location, Location, Location?

So, I went from this :

To this:

And then this… though I do not have any direct pictures of the whole kitchen… it does have a 180 degree view of the Pacific Ocean…

And for now this…

And so, you ask… what is next? Stay tuned.


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