David's Seceret Recipes!!

David Monn's secret reciepes as seen in Black Ink published by Departures.

Triple Baked Potato

What You’ll Need:

8 Potatoes (40-50 Count Yukon Gold)*
¼ Cup of Sour Cream
¼ Cup of Crème Freche
2 Tablespoons of Double Devon Cream Butter
2 teaspoons of Portugese Salt (Kosher salt if 4oz of Cream Cheese not available)
Grape Seed Oil

* 40-50 count is a size measure used in the Produce Industry and each of these potatoes weigh about a pound and a half each.


Getting Started:
Coat the exterior of the potatoes with grape seed oil. Wrap each potato individually in aluminum foil.

Place them into the oven, and bake at 350 degrees for one hour and thirty minutes.

Remove potatoes from foil and using a thin knife, slice along the top both lengthwise and crosswise and fold back the potato skin.

With a table spoon, hollow out the potato insides getting as close to the potato’s skin edge as possible leaving only a shell.

In a mixing bowl, combine potato insides, crème freche, sour cream, cream cheese, Double Devon cream butter, and salt.

Mix on high until potatoes become a smooth, creamy consistency. If the potato mixture seems too thick or not creamy enough, add heavy cream (or whole milk) to the mixture until consistency is ideal.
Place mashed potatoes into a pastry bag (you may want to use a shell tip to add a design although it is not necessary) and pipe, filling each potato shell. Place filled potatoes back into the oven for 10 minutes at 350 degrees.

Remove potatoes and allow to cool for 20-30 minutes. Before serving, brush melted butter onto exterior. Place potatoes under the broiler until potatoes become lightly browned on top. Serve immediately.

I serve several condiment options:
1) Royal Transmontanus Caviar from Petrossian
http://www.petrossian.com/
2) Classic chilli
3) Vegetable ragu
4) And of course, lots of butter!



Aunt Julia’s Angel Food Cake

What You’ll Need:

Cake:
1 ½ Cups of Egg Whites
3 Tablespoon of Vanilla Extract
½ Cup of Cake Flour
1 Tablespoons of Almond Extract
½ Cup of Almond Flour
1 ½ teaspoons of Cream of Tartar
¼ teaspoon of Salt
Granulated Sugar: Portion 1 of Sugar (¾ Cup plus 2 Tablespoons); Portion 2 of Sugar (3/4 Cup)

Whipped Cream Icing:
2 Cups of Heavy Cream
1 Vanilla Bean (Seeded)
1/3 Cup of Granulated Sugar
1 Tablespoon of vanilla extract

Filling:
2 Cups of Bakers Angel Flake Sweetened Coconut
Kalustyan’s Rose Scented Jam (Or your own)

Directions:
Combine egg whites at room temperature, cream of tartar, and salt. Mix at medium speed for one minute. Add portion 1 of sugar, vanilla and almond extract. Beat at high speed until egg whites form high peaks. This will take approximately 3-5 minutes.

Combine cake flour, almond flour, and 2nd portion of sugar. Lightly fold into beaten egg whites. Pour into ungreased angel food cake pan and bake at 375 degrees for 30-35 minutes, or until top is golden brown.

Remove, and immediately turn pan upside down on a plate and allow to thoroughly cool.

Whipped cream:
My secret to the perfect whipped cream consistency is to place the mixing bowl in the freezer for an hour prior to beating.

Combine heavy cream, vanilla extract, contents of one vanilla bean, and sugar. Beat at low speed for 1 minute. Turn mixer to high and continue to beat until whipped cream forms thick peaks. Do not over beat or it will form butter!

Assembling cake:
Now for the magic to begin!

With a serrated knife, cut cake into 3 equal horizontal slices. Begin with the top layer of the cake as the bottom layer on the plate. Spoon 1/3 of jam onto the layer and spread evenly. (I make my own rose scented jam at home, but I suggest using Kalustyan’s) Spread ½” thick of whipped cream. Sprinkle generously with coconut and repeat on next layer and the top

Lastly, frost the exterior sides of the cake with whipped cream and sprinkle coconut on sides. I find that slightly pressing the coconut into the whipped cream helps create a consistent, finished look.

Refrigerate immediately and remove it 15-20 minutes prior to serving.

Easy Entertaining

Last week, I invited some of my friends over for dinner. I love to cook, and lately have become taken with perfecting my coq au vin recipe, so I asked them to try the latest version and give me their feed back.

For me, setting a beautiful table is as important as serving a beautiful meal. It's all part of the same experience and both parts need equal attention paid. Your table doesn't need to be "fancy" or feature expensive linens or china, but it should be elegant. For my latest dinner, I selected wonderful green grapes and draped them in small glass bowls, and filled some of my favorite silver pieces with sugared orange slices. These little touches made a big difference on the table, and gave my guests something to munch on between courses!!

Check back for more easy tips to take your next dinner party to the next level!

The Young Women's Leadership Network

Last week I had the distinct pleasure of designing the Young Women’s Leadership Network (Em)Power Breakfast. Even though I’ve helped the YML Network in the past, the individual stories of the aspiring young women never fail to move me.

The YWL Network partners with urban public schools to create single-gender public schools and college bound programs for inner city youth. The YWL Girls’ Schools have given young women opportunities they may not have had without the help of the Network. This year, the students had the privilege of personally interviewing community leaders, one of whom was Mayor Michael Bloomberg, and several business leaders from companies such as RCA/Jive Label Group, Goldman Sachs and The Estee Lauder Companies. They were even lucky enough to meet one of my favorite musical artists, Alicia Keys!

With the fall season in full swing, the YWL Network (Em)Power Breakfast always serves to remind me that children all across the country are back at school and hard at work trying to reach for their dreams. I take great pleasure in supporting the Young Women’s Leadership Network because it allows me to help provide these young students with incredible opportunities. .

For more information about the YML Network please visit their website at www.ywlnetwork.org.

Condolences

I feel like there have been a lot of people in the news who have passed away recently. I was saddened to learn of the death of my colleague, Robert Isabell, over the summer, and, more recently, Dominic Dunne.

Over the course of my career, I've been asked by a few special clients to coordinate the funeral and memorial services of a loved one who had just passed away. Although most people don't think about it, funerals and memorial services require just as much planning as any other event, often times more so due to the very short turn around time. I pride myself on giving my clients elegant and memorable events that allow them to say goodbye with grace and dignity.

About a month ago, we did a funeral for a client. When I mentioned that one of the children hadn't received many hand-written notes, someone in my office suggested that perhaps his friends and associates simply didn't know what to say.

A condolence note should be brief, avoid including a personal comparison (when my mother died...), and let the person know that you're there for them. It's perfectly fine to say "While no one can truly know how you feel, please know that I am here if you need anything at all." Obviously, sharing a short remark about the deceased if they were a family member or very good friend is perfectly acceptable, but not necessary if there was no close relationship.

In the end, the effort of putting pen to paper will mean more than the content of the note itself. So no matter how awkward you feel, send that note because it will mean the world to the recipient.

The Lights of Broadway Still Shine

Several weeks ago, some friends of mine invited me to join them for a night at the theater. Going to a show is one of my favorite things to do. Taking in the scenery, the costumes, the phenomenal actors and of course the great story lines makes for a wonderful afternoon or evening out.

This time, I saw Mary Stuart. What an incredible show! Unfortunately, it's closed, but I had to talk about it. Director Phyllida Lloyd did an amazing job with the story of the dynamic relationship between Elizabeth I and Mary Queen of Scots. In a time when men were the heads of the family and leaders, these two powerful women set the bar for female independence and the feminist movement.

The most amazing scene is the much-written about rain scene. Mary and Elizabeth face off in this pivotal moment with Mary, the prisoner, getting soaking wet, while Elizabeth, the executioner, remains dry in a scene that speaks volumes about both the characters both literally and figuratively. The actual rain was accomplished through the use of ceiling sprinklers and water traps and is simply breathtaking. I've never seen anything like it in theater before.

Although the show has closed, I had to talk about it because it proved that great, impactful theater is still alive and well in New York City. There are plenty of options for everyone - from historical to comedy to musical to children's shows. I think the theater is a wonderful way to spend an afternoon or evening and is one of the great things about this city.

As always, check out TKTS booths for daily discounted tickets.

Sammy's New Diet!

Recently, a good friend of mine recommended that I speak with a nutritionist about Sammy. While he's always been in good health, Cavaliers are a temperamental breed and you need to keep a close eye on their weight. They're notorious for developing heart murmurs, and any extra pounds can make the problem worse. Happily, Sammy has not been diagnosed with a murmur, but I'm very conscious of what he eats to help avoid that issue in the future and to keep him as healthy and happy as I can.

She recommended two things:
1. Switch him to an all-natural diet
2. Split his proteins and grains.

I learned that dogs (as well as humans) cannot digest proteins and grains at the same time. In order to get the most benefit from both, it's best to split the two into two different meals. Proteins in the morning and grains in the evening.

In the mornings, I give him Dr. Harvey's vegetables with two ounces of fresh, ground raw lamb and 2 tablespoons of canned pumpkin and in the evenings, he gets Dr. Harvey's Miracle Food, a half cup of barley and 2 tablespoons of canned pumpkin.

Already, I can see a difference in Sammy's health. His coat is softer and more shiny, he's got more energy and a cold that he just couldn't seem to kick has finally gone away.

Check out www.drharveys.com for more information!

Lately, I've really been focusing on streamlining and cutting back on things that I don't necessarily need. I think a lot of us have been doing that - getting rid of what we haven't used in a while or don't want or need any longer. Not only have I been doing this in my apartment, but I've also done it at my warehouse.

I realized that I've held on to a lot of things that I no longer needed, and I was taking up space unecessarily. But, the items I was looking to get rid of weren't garbage..they just weren't useful to me any longer.

My office discovered the organization Material for the Arts, based in New York City (www.mfta.org). They distribute donated items to the public schools' art programs, cultural centers and other arts organizations who could defnitely use the supplies. We sent rolls of fabric (leftovers from tablecloths, curtains and other items), rolls of paper, paper flowers, glass cylinders and many other items that I no longer needed to their warehouse.

Since then, I've received dozens of letters from NYC public schools, after-school programs, theater groups and even individuals who've been able to put these things to good use. The Pan American Interational High School auctioned off some items to purchase much-needed athletic equipment while students at P.S. 212 in Queens made Mother's Day gifts out of the things they received.

It's an incredible organization that's doing a lot to help keep the arts alive in spite of these difficult time, and I encourage you to support them in any way that you can.