"Made in America is a celebration of the contemporary American food landscape. Be inspired by some of this nation's finest and most influential chefs as they help you navigate from coast to coast."

"Lucy Lean has given us a unique perspective on classic American dishes, bringing a modern chef's twist to our nationally-treasured favorites."

"Ever wonder how a world-renowned chef creates a recipe? Author Lucy Lean travels the U.S. to challenge chefs to recreate family classics, and gives us a peek into the kitchen
and into the brilliant minds of master chefs."

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Described as a "rugged, clandestine, colonial American tavern", Freemans Restaurant is a cool, hot spot for your a casual, but special date. The restaurant is made up of a collection of smaller rooms and boasts a dazzling display of taxidermied wall hangings and dioramas - much like a quirky English hunting club.

The restaurant is located at the end of Freeman Alley off Rivington (between the Bowery and Chrystie Street) in New York. Think baby back ribs, grilled trout, filet mignon with horseradish dip, quail, and the always scrumptious bananas foster or carrot-walnut cake. Everyone I know said you can't go wrong with either the dinner or their fabulous brunch.

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Have you ever met someone with a dream so passionate that nothing will get in its way? Its a beautiful thing and quite exhilarating to experience a relentless commitment behind a concept and then to realize...it just might come true. Well here is a little story of passion, desire and someone that is "making whoopie" and lovin' every minute of it.

After a long career in politics, Beryl Hall escaped Capitol Hill and opened B. Hall a boutique bakery located in Washington, DC with a focus on making Whoopie Pies that are driving people mad with delight. People just LOVE them!

"We started with five flavors and are now up to 25 seasonal flavors. We support as many local vendors as possible, and use only the best ingredients, many organic, to make our pies rich and delicious.  Our upcoming Spring assortment features Strawberries and Cream, Chocolate Raspberry, Coconut, French Lemon and Hummingbird. We have shipped our Whoopies all across the country and have loyal customers from Maine to California."

Its been three years now and its just starting to take off. Daily Candy did it's magic with a featured story and they were off and running! B. Hall received all 5-star ratings on The Knot (a huge wedding website) earning them the BEST OF WEDDINGS 2012 award, and over the years they have been featured in Food and Wine magazine, the Baltimore Sun, Washington Post Express, and have been selected for the USA TODAY Mother's Day Gift Guide. Not bad.

So here is the purpose of this post. We have a very talented lady who needs a little boost to see her dream climb the next level. So if you are a "play-it-forward" kind of person and have the ability to help, read on: 

Beryl Hall: "We still rent kitchen space but must buy our own equipment and ask your help to grow.  I desperately need a new oven and another fridge and want to expand my marketing beyond the wedding community. One of my clients and his husband - whose wedding I catered - suggested I try Kickstarter to help fund our expansion.  Our customers love us and we ask your help to expand so we can make more people smile with our Whoopie Pies."

A page has been created on Kickstarter so she could raise the money and she is so close!  She needs to raise the money before March 15 because the sale for the oven she needs closes that day. If you love Whoopie Pies and helping a dream come true...a little donation would mean so much to Beryl.

About B.Hall Whoppie Pies
Beryl Hall's background is politics and interior design, but good food and entertaining have been a part of her life.  Her mother was a fabulous cook and there was always something wonderful coming out of the family kitchen.  Their house was the place people gathered.

Beryl had a sweet tooth, and was intrigued when all sorts of cupcake places popped up around town.  She found the offerings were fabulous, but too big for one person.  If only she could have just a little taste of something sweet and delicious to satisfy her.  An article in the New York Times Food section about Whoopie Pies was a revelation.  Here was a little cupcake in a sandwich form that she could bake up into any size or flavor she wanted.  B. Hall's first Whoopie Pie came out of the oven within hours.

Since then, she and her staff have tested many, many recipes and baked thousands of Whoopie Pies.  Her little Whoopies have traveled from Maine to California.  They have been the centerpiece of birthday parties and baby showers, as well as office meetings.  They have been sent as client thank you gifts and Father's Day presents.  But best of all, they make people smile. 

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I have always been a fan of Beef Stroganoff, but in honor of Meatless Mondays here is a vegetarian variation.  You can use your favorite mushroom mix: go for white button, crimini, portobello, shiitake, morel, chanterelles, morels, and/or oyster mushrooms. And as I like to spice things up a notch I top each dish with a pinch of red pepper flakes. For those meat lovers who insist...here is the link to a delicious Beef Stronganoff recipe. 

Mixed Mushroom Stroganoff

serves 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion or 1 large shallot, finely diced
• 1 pound mixed mushrooms, chopped and washed
• 1 leek, thoroughly cleaned, sliced into 1/4" rings
• juice of 1/2 lemon
• salt and pepper
• 1/4 cup white wine to deglaze the pan
• 1/2 cup sour cream
• 2 tablespoons of all purpose flour
• 1/8 cup chopped flat leaf parsley
• Pappardelle or Egg noodles
• Garnish Parsley

Directions:

1. Cook the egg noodles per the instructions (al dente)
2. In a hot skillet add butter, olive oil and shallot cooking until the shallot is translucent.
3. Add and saute the mushrooms. Cover and cook for about 8 minutes.
4. When the water from the mushrooms dissolves, add a dash more olive oil, oregano, lemon juice and add leeks. Cook for 5 more minutes.
5. Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.
6. Note: If adding asparagus tips do so now
7. Add white wine to deglaze the skillet, scraping all bits to the center of the pan.
8. Add sour cream and slowly mix together, blending all ingredients.
9. Sprinkle flour over the sauce to slightly thicken
10. Add parsley and mix together.
11. Add cooked pasta and heat thoroughly.
12. Season with salt and pepper, if needed and serve with  your favorite red wine.

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Simplicity is key with this tempting dessert: 

Strawberries with Whipped Sweet Cream

Ingredients

• Fresh Strawberries with Sweet Cream Bliss Topping
• 1 container (8 ounces) light or fat free frozen whipped topping, thawed
• 1/2 cup Coffee-mate Natural Bliss Sweet Cream
  
• 25 to 50 large fresh strawberries
• Raw or brown sugar (optional)

Directions

1. Combine whipped topping and Coffee-mate in large bowl; stir gently to combine.
2. Spoon about 2 tablespoons of the mixture into small individual bowls; top with 1 to 2 strawberries.
3. Sprinkle with sugar.

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On a blistery cold winter's night soup becomes my comfort food and this Thai Curry Chicken Soup with sweet potato surely did the trick. I consider this an easy recipe with one caveat--you may need to invest in an array of Asian spices that you might not typically find in your pantry such as Thai Curry Paste, Nam Pla or Nuoc Nam Fish Sauce, and all kinds of chilis. But trust me, once you have these exotic flavors as part of your repertoire you will search for more Thai recipes to explore the seductive flavors of this cuisine. 

Spicy Curry Noodle Soup with Chicken and Sweet Potato
Bon Appetit Best of the Year (2008)
Recipe from MAI PHAM of Lemon Grass restaurant Sacramento
Serves 6

Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 garlic cloves, chopped
• 2 tablespoons minced lemon grass (from bottom 4 inches of about 3 stalks, touch outer leaves discarded)
• 2 tablespoons minced, peeled fresh garlic
• 2 tablespoons Thai yellow curry paste
• 2 tablespoons curry powder
• 1 teaspoon hot chili paste (such as sambal oelek)
• 2  13.5 - 14 ounce cans unsweetened coconut milk, divided
• 5 cups low-salt chicken broth
• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 teaspoons sugar
• 3 cups snow peas, trimmed
• 2 cups 1/2-inch cubes, peeled red-skinned sweet potato (1-2 potatoes)
• 1 pound dried rice vermicelli noodles or rice stick noodles
• 3/4 pounds skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced red onioin
• 1/4 cup thinly sliced scallions
• 1/4 cup chopped fresh cilantro
• 3 red Thai bird chilies or 2 red jalapeno chiles, thinly sliced with seeds
• 1 lime, cut into 6 wedges

Directions

1. Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium low.
2. Stir in curry paste, curry powder, and chili paste.
3. Add 1/2 cup of coconut milk (scooped from the thick liquid at top of can). Stir until thick and fragrant, about 2 minutes.
   
4. Add remaining coconut milk, broth, fish sauce, and sugar: bring broth to boil. Keep warm.
5. NOTE: This can be made 1 day on advance. Refrigerate until cold, then cover and keep chilled
6. Cook snow peas in a large pot of boiling salted water until bright green, about 20 seconds. Using a slotted spoon, remove peas form pot, place in a strainer, rinse under cold water to cool. Place in a small bowl and set aside.
   
7. In the same large pot, using the existing salted water, add sweet potato and cook until tender, about 7 minutes. Using a slotted spoon, remove potatoes and rinse under cold water to cool. Place in a small bowl and set aside. 
8. Bring salted water to a boil (add a little more water if need be) and cook noodles until just tender, but still firm to the bite, about 6 minutes. Drain, rinse under cold water to cool. Transfer to a microwave-safe bowl.
   
9. NOTE: This can be made 1 hour ahead. Let stand at room temperature.
10. Bring both to simmer. Add chicken, simmer until chicken is cooked through, about 10 minutes.
    
11. Add sweet potato, stir in to heat through about 1 minute.
    
12. Head noodles in microwave in 30-second intervals to warm. Cut noodles with a scissor if too long.

Plating the Dish

1. Divide Noodles among bowls
2. Divide Snow peas and hot soup among bowls
3. Scatter red onion, green onion, cilantro, and chilies over soup.
   
4. Garnish with lime wedge and serve.
   

Check out Pleasures of the Vietnamese Table Cookbook for more enticing Thai recipes by Mai Pham

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