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By Victoria Hart Glavin of Tiny New York Kitchen

We all know that we should eat more vegetables throughout the year, but often times we think of winter vegetables as humdrum, which is actually not the case. These cold weather-loving vegetables are harvested during winter months and can be enjoyed in a variety of dishes. Fennel: This sweet, anise-flavored vegetable has an edible bulb, stalk, leaves, and seeds. It is often used raw in salads or sautéed or braised in savory dishes. Broccoli Rabe: A member of the mustard family, broccoli rabe has a bitter flavor, and both the leaves and the broccoli-like stems are edible. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

We are in the thick of winter and many of us around the country are experiencing extreme winter weather. Why not roast up some delicious beets and carrots this Presidents’ Day. Candy cane beets are also known as Chioggia beets. I love this variety because they don’t stain like traditional red beets. INGREDIENTS

8 Baby Yellow Beets
8 Baby Candy Cane Beets
10 Small Carrots With Greenery
3 Tablespoons Olive Oil (Divided)
1 Teaspoon Kosher Salt (Divided)
1/2 Teaspoon Freshly Ground Pepper (Divided)

Preheat your oven to 425 degrees. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen
Rib Eye Steaks are either bone-in or boneless that has had the fat removed by the butcher. Rib Eye Steaks come from the center rib of the beef and are extremely tender and are best cooked quickly by pan searing or grilling. Make sure to remove your steaks from the refrigerator and allow them to reach room temperature before cooking. Serve with potatoes and green vegetables. INGREDIENTS

1 Bone-In Rib Eye Steak (2 to 2 1/2 Inches Thick)
25 Skin On & Crushed Garlic Cloves
2 Sprigs Fresh Thyme
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt

Preheat your oven to 450 degrees. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

This side dish is all about the greens. Water Spinach (Ong Choy) has a delightfully light and crunchy texture, unlike, regular spinach, which tends to be a bit stringy. INGREDIENTS

1/2 Cup Chopped Onion
4 Minced Garlic Cloves
1 Tablespoon Chopped Fresh Ginger
1 Split Serrano Pepper
1 Tablespoon Sesame Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Fresh Water Spinach (Washed & Trimmed)

In a large-size skillet add the sesame oil and turn heat to medium-high. Sauté onions, garlic, ginger, and split Serrano pepper for 1 minute. Stir in kosher salt and pepper. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Not everyone is chocolate lover, but still deserves a delicious and sinful dessert. You will need six 4-ounce ramekins to make this dessert. Cooking the custard at relatively low heat gives you a creamy bottom half and a jellied top. INGREDIENTS

1/4 Cup Sugar
1/3 Cup Sugar
2 Tablespoons Water
2 Large Eggs
1 Cup Heavy Cream
1 Cup Half & Half
1 1/2 Teaspoon Vanilla Extract

Preheat your oven to 325 degrees. In a medium-size heavy saucepan combine 1/4 cups sugar and 2 tablespoons water. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

These delicious ribs are flavored with rich coffee, two kinds of chiles, maple syrup, and fresh lime juice. Valentine’s Day is around the corner and these ribs make a wonderful Valentine’s dinner. Serve over polenta. INGREDIENTS

4 Dried Ancho Chiles (Wipe Clean With Damp Cloth)
2 Cup Boiling Water
1 Quartered Medium Onion
3 Chopped Garlic Cloves
2 Tablespoons Finely Chopped Canned Chipotle Chiles In Adobo Sauce
2 Teaspoons Adobo Sauce
2 Tablespoons Maple Syrup (Pure Maple Syrup Only)
1 Tablespoon Freshly Squeezed Lime Juice
3 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
6 Pounds Beef Short Ribs
1 Tablespoon Olive Oil
1/2 Cup Brewed Coffee

Preheat your oven to 350 degrees. Throw away stem from ancho chiles. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

My mother lived for many years in Morocco and once told me that Moroccans eat this red lentil soup to ward off the chill of the desert night. Given the weather we’ve been experiencing I think that we all need a delicious soup to ward off the chill, warm our tummies and feel all warm & fuzzy toward our loved ones. You can make my Moroccan Red Lentil Soup one day in advance and keep in the refrigerator overnight. If you’re adding any garnish then add at the moment of serving. INGREDIENTS

1/4 Cup Olive Oil
1 Minced Medium Carrot
1/3 Cup Chopped Parsley
1/2 Cup Chopped Cilantro
1/2 Teaspoon Kosher Salt
1 1/2 Teaspoons Freshly Ground Pepper
6 Minced Large Garlic Cloves
2 Tablespoons Minced French Ginger
1 Teaspoon Ground Turmeric
1 Teaspoon Ground Cinnamon
1 1/4 Cup Dried Red Lentils
2 Teaspoons Sweet Hungarian Paprika
28 Ounces Canned Whole Tomatoes With Liquid (Puree)
8 Cups Vegetables Broth

Pour olive oil into a heavy 6-quart pot and place over a medium-high heat. Continue Reading →

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