September is always an odd month on the culinary front. Our minds still say summer and we can still get a lot of the last of the great summer produce, yet we start to see Halloween candy and know that that first Fall chill is right around the corner. With Fall comes a whole new crop of local fruits and vegetables, but this week I would like to pay homage to the last days of summer and encourage you to get out and taste the final corn, rhubarb, and in the case of this weeks menu, mangoes, nectarines and  raspberries.

Menu

Arugula and Nectarine Salad with Crispy Goat Cheese and Champagne Vinaigrette
Grilled Hanger Steak with Asparagus Fries and Mango Relish
Frozen Raspberries with Hot White Chocolate Sauce and Lindeman’s Raspberry Lambic

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Arugula Salad with Nectarines, Crispy Goat Cheese and Champagne Vinaigrette
This salad is all about balance. The crispiness of the goat cheese as well as the warm temperature counteract the sweet and soft juiciness of the nectarines. The onion and arugula provide spicy and savory notes and the dressing helps relate all the flavors.

Makes 4 servings

Ingredients
4 ounces olive oil
4 ounces champagne vinegar {Can’t find? Substitute Rice Wine Vinegar}
2 tablespoons honey
Salt & ground black pepper
1/2 pound arugula, rinsed and dried thoroughly
2 ripe nectarines, thinly sliced into wedges
1/2 red onion, thinly sliced lengthwise
8 ounces soft goat cheese
1/2 cup all-purpose flour
1 cup panko bread crumbs
1 large egg
2 tablespoons water
1 quart vegetable oil (for deep frying)

Directions
1. For the vinaigrette: In a small bowl, whisk the olive oil, champagne vinegar, honey, 1 teaspoon of salt, and 1 teaspoon of ground black pepper until the ingredients emulsify. Set the vinaigrette aside until ready to serve the salad.

2. In a medium bowl, combine the arugula, nectarines, and red onion and toss lightly to distribute the ingredients evenly. Refrigerate until ready to serve.

3. For the crispy goat cheese: Heat the vegetable oil in a medium saucepan over medium-high heat until very hot, but not smoking; about 350 degrees F. While the oil is heating, break the goat cheese up into 2 ounce balls and shape them into small patties similar to the shape of a mini hamburger.

4. Set up a breading station with 3 small bowls. In the first bowl, add the flour; in the second bowl, add the panko bread crumbs; in the third bowl add the egg and water and whisk together to combine.

5. Using tongs and working with 1 goat cheese croquette at a time, coat both sides of the goat cheese in flour, shaking off the excess. Transfer the goat cheese to the egg mixture; coat evenly and let the excess run off. Next, lightly coat the goat cheese in the panko, pressing the bread crumbs into the goat cheese to seal.

6. Once the oil has come up to temperature, fry the goat cheese croquettes just until golden brown. Remove from the oil using a mesh strainer and drain on a paper towel-lined platter. Season with a pinch of salt and serve immediately atop the arugula salad.

To serve: Divide the mixed salad down the center of 4 salad plates and dress lightly with vinaigrette. Top each salad with a crispy goat cheese croquette and serve immediately.

Chef’s Notes: It is easiest to work with the goat cheese as cold as possible; it makes the forming and breading of the croquettes much easier.

Grilled Hanger Steak with Mango Relish

Hanger steak is an amazing cut of meat because of it is a balance between the cost of flank steak and the marbeling and juiciness of skirt steak. It marinates well and pairs well with bold sauces like the mango relish.

Makes 4 servings

Ingredients
1 1/2 pounds hanger steak, trimmed of any visible external fat and sliver skin
1/2 cup mint leaves, chopped
1/2 cup cilantro, chopped
Zest and juice of 2 limes, separated
4 tablespoons garlic, minced
2/3 cup olive oil
Salt
Ground black pepper1 mango, cut into small dice
1/2 red onion, minced
1 roma tomato, cut into small dice

Directions:
1.  Place the steak in a resealable plastic bag and set aside. To make the marinade combine 1/4 cup mint leaves, 1/4 cup cilantro, 1 tablespoon salt, 1 tablespoon pepper, the zest and juice of 1 lime, garlic, and 1/3 cup olive oil in a medium-bowl and stir until blended. Pour the marinade over the steak and seal the bag, making sure to remove any excess air. Turn the bag over to evenly coat the steak with the marinade and refrigerate for at least 1/2 hour and up to 24 hours.

2. When you are ready to prepare, heat your grill pan over medium heat until hot but not smoking; or prepare your outdoor grill to your manufacturers instructions. Remove the steak from the marinade and set aside at room temperature while you prepare the grill.

3. Meanwhile, prepare the relish. In a medium bowl combine the mango, red onion, remaining 1/3 cup olive oil, mint, cilantro, tomato, zest and juice of 1 lime, 2 teaspoons salt and 1 teaspoon pepper. Cover and refrigerate until ready to serve.

4. Once the grill is ready, lay steak on the grill and press down slightly to get a good sear and make grill marks. Cook, not moving the steak until well browned for about 4 minutes. Using tongs, flip steak and continue to cook for an additional 4 minutes for medium rare. Transfer steak to a cutting board and allow to rest for 5 minutes before cutting and serving.

6. To serve cut the steak lengthwise, against the grain of the meat and on the bias in about 1/4 inch slices and top with the mango relish.

Asparagus Fries

Makes 4 servings

Ingredients
Vegetable oil for frying
2 bunches fresh asparagus
1 1/2 cups all-purpose flour
1 tablespoon salt
1/2 teaspoon ground black pepper
2 cups plain seltzer water

Directions:

1. In large, heavy-bottomed Dutch oven fitted with a deep fry thermometer
, heat vegetable oil over medium heat to 375 degrees.

2. Remove the tough ends of the asparagus by holding 1 of the asparagus spears about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps. Line the snapped asparagus spear up with the remaining asparagus, and cut off the tough ends at that point.

3. In a medium bowl sift together the flour, salt and pepper. Whisk in 1 1/2 cups of seltzer until the mixture is smooth and the texture of loose pancake batter. If it is too thick, add in the remaining seltzer water 2 tablespoons at a time.

4. When the oil 375 degrees, submerge half of the asparagus in the batter. Using tongs, remove asparagus 1 at a time, allowing most of the excess to drip off and carefully place in the oil. Fry, stirring with a wooden chopstick or skewer to prevent sticking, until the asparagus turn light brown and begin to float, about 2 to 3 minutes. Using a slotted spoon, transfer asparagus to a paper towel-lined platter to drain. Once paper towels absorb excess oil, place asparagus on wire rack set in rimmed baking sheet and place in oven.

5. Return oil to 375 degrees and repeat with remaining asparagus. Serve immediately along side the grilled hanger steak.

Frozen Raspberries with White Chocolate Sauce

Makes 4 servings

Ingredients
4 pints fresh raspberries, washed and patted dry
4 ounces heavy cream
4 ounces Lindemans Framboise Raspberry Lambic
12 ounces white chocolate

Directions
1. On a baking sheet lay out the fresh raspberries, discarding any broken of spoiled berries and freeze until solid, about 2 hours.

2. In a medium sauce pan heat the cream and beer over medium-low heat until simmering. Remove from heat and whisk in the chocolate until the mixture is smooth.

3. In 4 shallow soup bowls or ramekins, arrange the berries in the base and drizzle 4 ounces of the white chocolate sauce over the berries and serve immediately.

4. Serve the remaining raspberry beer alongside the berries to complete the dessert.

Food Photography: James Ravenell

10. Pick a team, loyalty is key to become a Femme Fanatic.

9. Find a group of friends that are football fans. It’s more fun when your friends all support different teams (The debates of who has the best team are epic). You should know your teams history and stats dating back before you were born to be a part of the dialogue.

8. Host Sunday brunches centered around football. Football and food, you can’t deny this combination! (check out Iman’s tasty Blue Cheese Chicken Sliders Made Easy recipe)

7. Watch sports network pre-game and highlight shows (It’s like game day cliff notes)

6. Get tickets to a game. The experience is more exciting once you’ve been to a stadium.

5. Tailgate before a game, that’s a fanatic’s playground. Team pride is in full swing.

4. Cook for your crush/boyfriend/husband on a Sunday night and ask him to explain the game. Think of it like an exchange, home cooked meal in return he teaches you the game. Men will see it as an even trade and it turns into a mini date.

3. Join a fantasy football league. Football leagues are a great way to meet other fanatics in your city and out of town.

2. Paraphernalia! What better way to rep your team then by wearing a jersey, sweatshirt, or hat.

1. Go to Football Le Femme Monday nights at Highland Park to watch the game with other Femme Fanatics! If you are not in the New York area visit your local sports bar or host your own watch party.

Join the ladies of Le Femme Football every Monday at Highland Park. For stats and updates check them out on FaceBook at LeFemme Football and ladies try this tasty recipe from Iman, guaranteed to spice up your brunch or watch party.

Iman’s Blue Cheese Chicken Sliders (made easy)
Makes 8 sliders

Ingredients
4 boneless, skinless chicken breast (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon garlic
3/4 teaspoon ground black pepper
1 cup crumbled blue cheese, room temperature
8 mini burger buns or rolls
1/2 cup shredded Boston lettuce
2 small tomatoes, sliced

Directions
1. Cut the chicken breast into 8 pieces (about 1/2-inch thick and 2-inches wide) and place in a in a medium bowl; season with salt pepper and garlic and set aside.

2. Heat a grill pan over medium-high heat until hot, but not smoking. Spray the the pan with non-stick cooking spray and carefully place the chicken breast on the pan, pressing down slightly to obtain grill marks.

3. Cook the chicken breast until no longer pink and juices run clear, about 3 to 4 minutes per side. Remove from the pan and top each burger with about 1 tablespoon of cheese.

4. Place chicken topped with blue cheese on mini bun and top with lettuce and tomatoes. Serve immediately.

Having a prix-fix 3-course lunch with a price tageof $24.07 or a prix fix 3-course dinner for $35.00 in NYC! You cant beat that!

I have dined at a few participating restaurant and even though its 3 course, you will not leave hungry. The menus are extensive with choices from appetizers, entrees, and desserts; and some restaurants even have matching wine pairings to accompany the meal from start to finish (for an extra charge) So make your reservations and hit the dining scene with your shiny fork and knife!

Image Source

Imagine you are in midst of build-out, picking out floor tiles and paint shopping when you discover one of your investors has backed out…record scratch!  Construction came to a complete halt in our dream store and we are now in need of funding to finish the most important phase of the build-out; the kitchen — so we need your help to finish construction and get the doors to the Cupcake Suite open very soon!

Peerbackers.com has started a site dedicated to helping entrepreneurs get the funding they need to turn a small start into a big finish. The website offers an online “crowdfunding” platform which is a way to raise money by attracting many small donations from a large group (friends, family, professional contacts) to meet a funding goal.  In exchange for your donations you will receive great gifts like baked goods, private cooking classes and catered 3 course meals.

So check out our video Peerbackers.com and make a donation today…every penny counts

Cupcake Suite Construct from Jeniece Isley on Vimeo.

The night is certain to fill with great conversation, laughter and the latest dating stories.  Let the good times roll by keeping the beverages flowing.  Here are a few delicious alcoholic drinks that are the recipe for success for an evening spent with your friends.  All recipes can be made in advance and yields large batches so you don’t have to worry about playing bartender all night. 

Peach Cosmos

Ingredients:
4 cups peach-flavored vodka, chilled in the freezer
1 cup Cointreau
1 cup cranberry
2 tablespoons lime juice
Frozen peach slices, for garnish

Directions:
1. In a pitcher, mix vodka, Cointreau, cranberry and lime juice until blended, cover and refrigerate about 2 hours.

2. Add frozen peach to each glass before serving.

Makes 14 servings

Mango Mojitos

Ingredients:
1 cup mint leaves
1/2 cup sugar
1 cup mango nectar
2 cups light rum
1 cup club soda, chilled
Crushed ice
Mango slices or mint leaves, for garnish

Directions:
1. In a large pitcher, using a muddler, gently crush mint leaves and sugar. Pour mango nectar, rum and chilled club soda into the pitcher and stir well.

2. Fill glasses with ice and pour, garnish with fresh mint leaves or mango slice.

Makes 8 servings

Get ‘Em Girls’ Party Punch

Ingredients:
3 cups vodka
4 cups pineapple juice
2 cups cranberry juice
2 liters of ginger ale

Directions:
1. Mix ingredients in a bowl and chilled in the refrigerator. Add ice just before serving.

Makes 16 servings

The place to be for good eats to the average New York resident and tourists alike has always been in Manhattan. Well, with this new food craze chefs are changing that. Chefs and foodies are now venturing into different non-traditional neighborhoods and opening up places of there own . Prime example Harlem, NY.

Harlem is known for what type of food…Soul Food right? Nothing to fancy… WRONG! In the last give or take 3-5 years Harlem has experienced a food boom! Im talking about NY Times write up food boom! Frederick Douglas Blvd known as 8th ave, is now being refereed to as “Restaurant Row”, and that’s where I had a new and interesting experience. On 112th and Frederick Douglas Blvd sits 5 and Diamond restaurant. Nothing out of the norm for the weekly average diner, but a wonderful change for the already up and coming neighborhood. I knew of 5 and Diamond during there construction days, but after opening I just never ate there..although I had plans to…but what a more perfect time then now, when there is a new menu… a $5 menu! NO? Yes I say! $5 menu full of deliciousness! From 5:30pm-7:00pm Tuesday-Friday the $5 menu is perfect for noshing while out enjoying the summer sun. Heres what it consist of!

Menu:
Crispy Pigs Ears,Chimichurri Sauce
Grilled Piri Piri Shrimp
Cod Brandade Fritters, Smoked Paprika aioli
Lamb Belly Sliders Curry, oven roasted tomatoes
Tempura Asparagus, Black Soy Sauce


Cocktails:
White Sangria
Margarita


Wines By The Glass:
Alva, White Ebling, 2008
Mas Laval, Grenache/Syrah, 2008


Beer and Cider:
Estrella South Hampton Sly Fox Magners

5 & Diamond Harlem
2072 Frederick Douglass Boulevard
New York, NY 10026
646.684.4662

Image Source: Hannah Whitaker

Over 275 participating restaurants are offering prix-fixe menus that are $24.07 for lunch and $35.00 for dinner. Some of my favorite restaurants have joined again this year and a few that I’ve been dying to check out–as you can tell, I’m super excited!

So, from now until July 25th, grab a few of your friends and head over to a restaurant that you’ve always wanted to try…but, make sure they are participating first.

Have a few sweet potatoes sitting around?  The salty & sweet flavor combination of sweet potato chips always thrill my senses and sometimes complete my meal.  Sweet, crispy, crunchy and semi-guilt free; once you try this recipe you’ll use it time and time again.  It makes a great healthy snack for get-together or for the kids.   You’ll think twice about buying a bag of chips after you make your own!

Using a mandoline will make slicing the sweet potatoes so much easier and once you get the hang of using it; you can make all sorts of chips, from traditional potato chips to veggie chips.

Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
Yields: 8 servings

Ingredients:
2 pounds sweet potatoes, washed and scrubbed
5 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin

Directions:
1. Preheat oven to 350°F. Peel the sweet potatoes with a vegetable peeler and using the hand guard, begin slicing the sweet potatoes lengthwise 1/8-inch thick.

2. Brush 2 baking sheets with 2 tablespoons olive oil each; place pans in oven to heat.

3. Arrange potato slices side by side on hot baking sheets; sprinkle potatoes with salt and cumin.  Bake until slightly browned, about 15 minutes.  Flip chips and bake about 5 additional minutes. Remove and transfer to a paper towel-lined platter to drain and cool.

Classic Cheeseburger

I don’t think any dish best represents the summer grilling season better than a good ole’ fashion cheeseburger hot off the grill.  One of our favorite burger shacks uses a simple recipe of light seasonings, ground beef and butter so that’s what we use also to wow our guests.

To grill the burgers, make the patties slightly thicker than you normally would if cooking in a skillet, about (3/8 inch) and grill over medium-high heat, 3 to 4 minutes per side.

Ingredients:

1 pound ground beef chuck
4 tablespoons softened butter
4 hamburger buns, split and lightly toasted
1 teaspoon coarse salt
1 teaspoon ground pepper
4 slices soft cheese
Toppings: lettuce, tomatoes, grilled onions, mayonnaise, etc.

Directions:

1. Heat griddle or grill to medium-high heat.

2. In a large bowl, add beef, 4 tablespoons of butter, salt and pepper and mix well.  Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties.

3. Place burgers on the grill and cook burgers 3 to 4 minutes per side (or until desired doneness).   Top with cheese and cook 1 to 2 minutes more.

4. Place burgers on buns and serve with desired toppings.

Makes 4 servings

Potato Salad

Wow your guest with this delicious potato salad recipe.  This recipe is in our first cookbook: The Get ‘Em Girls’ Guide to the Unlocking the Power of Cuisine.  Just make sure you stash some for yourself because it’ll be gone before you know it…it’s a winner!

Ingredients:

4 to 6 large unpeeled Idaho potatoes, washed and scrubbed
1 small yellow onion finely chopped
1/2 cup sweet pickle relish, drained
4 hard-cooked eggs, chopped
2 teaspoons seasoned salt
1 1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon granulated sugar
1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar

Directions:

1. Bring a large pot of water to a boil over high heat.  Add the potatoes.  Cook until tender, about 25 minutes.  Drain and rinse under cold running water until cool enough to handle.  Peel potatoes and cut into medium sized cubes.

2. Combine the potatoes, onions, pickle relish, and eggs in a large bowl.

3. Season potato mixture with seasoned salt, black pepper, onion powder, garlic powder and sugar.

4. In a separate bowl, mix together the mayonnaise, mustard and vinegar.  Using a plastic spatula or wooden spoon; gently fold the mayonnaise mixture into the potato mixture, making sure not to break up the potatoes.  Cover and chill in the refrigerator for several hours before serving.

Makes 4 to 6 servings

Spiked Lemony Southern Sweet Tea

“Spiked” with rum, this southern classic will have everyone returning with an empty glass.

Tip: Turn this and other summer drinks into fun festive firecrackers by coating the glass rims with Pop Rocks.  Pour the candies onto a plate.  Slide a sliced lemon along the rim of the glass, and dip the rims in the candies.  To make it more “festive” use Tropical Punch Pop Rocks, then fill the glasses with your favorite beverage.

Ingredients:

6 cups water
7 orange pekoe tea bags
1 1/2 cups sugar
2 cups freshly squeezed lemon juice
1 cup Bacardi 151 or other high-proof golden rum
Fresh mint sprigs or lemon slices, for garnish

Directions:

1. Bring 2 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover and allow the tea bags to steep for 15 minutes.

2. Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 4 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.

3. Serve over ice, and garnished with lemon slices or mint sprigs.

Makes 10 servings