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Food Styling for Birds Eye Healthy Eating TV Segment on CBS with Jennette McCurdy!

Posted by on Aug 8, 2013 in Food Styling & Photography, Guest Feature, Healthy Cooking, Nutrition, NYC, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies | 0 comments

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Birds Eye Veggie Mission on CBS The Couch with Jennette McCurdy

Birds Eye Veggie Mission on CBS The Couch with Jennette McCurdy

Last week I got a really fun, unique food styling assignment for Birds Eye Vegetables for a TV segment featuring brand ambassador Jennette McCurdy (Nickelodeon I AM CARLY and Sam & Cat star) on CBS morning show The Couch. Jennette McCurdy talked about her new role in a healthy eating initiative for Birds Eye Vegetables for a multi-week challenge for families to seize the fun and ‘Rewrite the Dinnertime Rules’ leading up Nickelodeon’s 10th annual Worldwide Day of Play this fall.

I was asked to create three veggie portraits of Jennette and The Couch hosts Carolina Bermudez and John Elliot using Birds Eye Vegetables to feature on the show. I picked up a few packages of frozen carrots, peas, green beans and corn and had a fun evening drawing faces and glueing veggies on white plates to create the portraits. Not as easy at it looks! Here’s a few photos of them along with some photos and videos from the TV Segment. Read on to find out Jennette’s Dinnertime Rules for eating healthier by incorporating fresh veggies into your kids meals!

Food Styling for Birds Eye and Jennette McCurdy segment on CBS The Couch

Food Styling for Birds Eye and Jennette McCurdy segment on CBS The Couch

Veggie Portraits for Birds Eye & Jennette McCurdy CBS TV Segment

Veggie Portraits for Birds Eye & Jennette McCurdy CBS TV Segment

On set with Jennette McCurdy on CBS The Couch

On set with Jennette McCurdy on CBS The Couch

McCurdy and Birds Eye have some suggestions for getting started ‘Rewriting the Dinnertime Rules.’

Rule #1: Role Reversal. Kids pick the menu and the veggies, help shop for the groceries and are in charge (with a little help from mom and dad) in the kitchen. Plus, they get to pick the theme and dress and decorate accordingly, whether it’s hitting the “beach,” bringing out your family’s wild side in the “jungle” or cheering on your favorite sports team.

Rule #2: Play with Your Birds Eye Veggies! You can use your veggies to make smiley faces or create colorful rainbows on your plate. You can even give your broccoli a mohawk haircut (really!) – just have fun!

Rule #3: Celebrate Every Bite. It can take up to 12 times for a kid to try a new type of veggie, or any new food before he or she begins liking it (http://www.choosemyplate.gov). So, keep it up! And while you’re at it, give yourself a high five for every bite your kid takes.

Rule #4: Be a Veggie Explorer. There are all sorts of cool and surprising ways to serve veggies. Like smoothies (mixed veggies with yogurt, OJ and honey), popsicles (carrots and OJ) and salad dressings (carrot ginger). You AND your kids will be amazed at all the cool ways you can eat your veggies.

For easy advice on getting kids to eat their veggies, more dinner “rules” and recipe ideas created for and tested by kids, visit www.BirdsEye.com.

Enter to win a trip to Nickelodeon’s Worldwide Day of Play on September 21st in New York City!

The Couch on CBS Birds Eye Jennette McCurdy Video

 CLICK HERE to watch the video from the TV Segment on CBS The Couch

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Food Styling for Dr. Neal Barnard on the Joy Behar: Say Anything TV Show!

Posted by on Jul 24, 2013 in Book Reviews, Desserts, Food Styling & Photography, Fruit, Gluten-Free Recipes, Grilled Recipes, Guest Feature, Healthy Cooking, NYC, Salads, Spring Recipes, Summer Recipes, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies | 0 comments

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Kristen on Joy Behar Say Anything TV Show

Kristen on Joy Behar Say Anything TV Show

Last week I had the fantastic opportunity to cook and do food styling for a special healthy food segment on the “Joy Behar: Say Anything!” TV Show featuring Dr. Neal D. Barnard, M.D., founder and president of the Physicians Committee for Responsible Medicine (PCRM). Dr. Barnard sits down with guest host Marilu Henner to discuss how saturated fat makes you sluggish and which colored foods are good for your brain and improve memory. Barnard says, “Greens, foliage — that contributes folate, which is a B vitamin which protects the brain.” He adds, “So when you see the greens, you know that’s good for the brain.” He also goes into discussing what foods to avoid such as heavy carb and fat-laden foods that make us tired and lack energy.

Power Foods For the Brain

Power Foods For the Brain

I was asked to cook and style four of Dr. Barnard’s recipes from his new book “Power Foods for the Brain: An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory” to display during the TV interview food segment. The recipes were all colorful and healthy and made with Power Foods and all-natural ingredients: Summer Salad made with Rainbow Chard, tomatoes, corn, onions and garlic and pecans, Minted Fruit Kebabs made with a Citrus Lime and Mint light dressing, Marinated Grilled Veggie Kabobs marinated in a balsamic and herb dressing, and Super Raspberry Protein Brownies made with black beans, raspberry jam, cocoa powder and figs.

Could that glass of milk affect your memory? Is that aluminum can increasing your risk for Alzheimer’s disease? Can a banana be a brain booster? Everyone knows that good nutrition supports your overall health, but did you know that certain foods can protect your brain and optimize its function?

In POWER FOODS FOR THE BRAIN, Dr. Neal Barnard has gathered the most important research and studies to deliver a program that can boost brain health, reducing the risk of Alzheimer’s disease, stroke, and other less serious malfunctions, including low energy, poor sleep patterns, irritability, and lack of focus. The plan includes information on:

  • The best foods to increase cognitive function and boost folate, vitamin B6, and vitamin B12
  • The dangers dairy products and meats may have on memory
  • The role alcohol plays in Alzheimer’s risk
  • The latest research on certain toxic metals, like aluminums found in cookware, soda cans, and common antacids
  • Plus, 50-75 recipes and timesaving kitchen tips.

Here are the recipes I made and styled for the show. Enjoy!

Summer Salad

Summer Salad

Summer Salad – The more naturally colorful your meal is, the more likely it is to have an abundance of immune-boosting antioxidants and phytochemicals. The same foods that are good for your heart are good for your brain.

Summer Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 2 as main dish or 4 as a side

Calories per serving: 181 calories

Fat per serving: 2 g total fat

Chard’s slight bitterness is beautifully balanced by the sweetness of the corn and grapes, resulting in a surprising depth of flavor.

Ingredients

  • ½ small white onion
  • 3 cloves garlic
  • Leaves from 1 bunch chard
  • 4 Roma tomatoes, diced
  • 1 ½ cups fresh corn kernels
  • ¼ cup pecan halves
  • 1 cup seedless black grapes
  • Pinch of sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Mince the onion and garlic, then smash them together a couple times with the back of a knife or with a mortar and pestle.
  2. Wash the Swiss chard thoroughly, as it tends to be gritty, then slice it into ribbons by tightly bunching the leaves together and slicing them with a sharp, heavy knife. Place the chard in a salad bowl, add the remaining ingredients, and toss.
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Marinated Grilled Veggie Kabobs

Marinated Grilled Veggie Kabobs

Marinated Grilled Veggie Kebabs – these are super easy to make and super colorful, and healthy. Marinated in a dressing made with balsamic vinegar, orange juice, honey, mustard and maple syrup with Italian season before grilling, they are super tasty too.

Marinated Grilled Veggie Kabobs

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Serving Size: 4

Serve these savory kebabs over a brown rice pilaf for a satisfying and easy meal.

Ingredients

  • 16 cherry tomatoes
  • 2 red onions, each cut into 8 bite-size chunks
  • 2 green or red bell peppers, cored, seeded, and cut into 8 pieces each
  • 16 button mushrooms
  • 1 small yellow summer squash, cut into 8 pieces
  • 1 small zucchini, cut into 8 pieces
  • Marinade:
  • ½ cup balsamic vinegar
  • ½ cup orange juice
  • 2 tablespoons maple syrup
  • 2 tablespoons prepared mustard
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 8 metal skewers, or bamboo skewers soaked in water for 30 minutes

Instructions

  1. Place the cherry tomatoes, red onions, bell peppers, mushrooms, squash, and zucchini in a large bowl.
  2. In a small bowl, combine the marinade ingredients and whisk well. Pour the marinade over the vegetables and stir to coat. Marinate for 15 minutes.
  3. Heat a charcoal or gas grill or your oven’s broiler. Onto one skewer, thread the ingredients in the following manner: 1 tomato, 1 red onion chunk, 1 pepper piece, 1 mushroom, 1 yellow summer squash slice, 1 tomato, 1 zucchini slice, 1 red onion chunk, 1 pepper, and 1 mushroom. Repeat with remaining ingredients and skewers. Place the kebabs on the hot grill or a broiler pan and brush with the marinade. Grill for 7 minutes, or until desired tenderness, turning the kebabs a few times. Serve immediately.
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Minted Fruit Kebabs

Minted Fruit Kebabs

Minted Fruit Kebabs – Power up with blueberries and grapes. These “brain berries” get their deep colors from anthocyanins, powerful antioxidants shown to improve learning and recall in studies at the University of Cincinnati.

Minted Fruit Kebabs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes 4 kebabs (4 servings)

Calories per serving: 35 calories

Fat per serving: 0.2 g total fat

Fresh fruit makes a striking appearance in these antioxidant-rich kebabs. Enjoy them for a refreshing, light dessert!

Ingredients

  • 8 red or green grapes
  • 4 large strawberries
  • 4 1-inch-square cantaloupe chunks
  • 4 1-inch-square honeydew chunks
  • 4 1/2-inch-thick slices peeled kiwi
  • 4 1-inch-square watermelon chunks
  • 1/4 cup orange juice
  • 2 teaspoons fresh lime juice
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 teaspoon pure vanilla extract
  • 4 10-inch bamboo skewers

Instructions

  1. Thread 1 grape, 1 strawberry, 1 cantaloupe chunk, 1 honeydew chunk, 1 slice kiwi, 1 watermelon chunk, and 1 more grape onto a skewer. Repeat with the remaining fruit and skewers. Place the finished skewers in a shallow container.
  2. In a small bowl, whisk together the orange juice, lime juice, mint, and vanilla. Pour the marinade over the fruit kebabs, cover, and chill for at least 30 minutes (or up to 3 hours) in the refrigerator before serving.

Notes

Recipe by Christine Waltermyer

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Super Raspberry Protein Brownies

Super Raspberry Protein Brownies

Super Raspberry Protein Brownies – A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse. Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Super Protein Raspberry Brownies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 16

Serving Size: 1/16 of the recipe

Calories per serving: 145 calories

Fat per serving: 1 g total fat

A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse.

Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Ingredients

  • 1/4 teaspoon safflower oil
  • 2 15-ounce cans low sodium black beans, drained and rinsed
  • 1 cup pitted dates
  • 1 cup all-fruit raspberry jam
  • 1 tablespoon pure vanilla extract
  • 1/4 cup whole-wheat pastry flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan with the oil.
  2. Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
  3. Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
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For those of you who may have missed the show, here’s a video of the food segment that aired on TV last week:

And lastly, here’s a few photos behind the scenes on set at the show that day:

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Blue Hill New York – a well deserved James Beard Award for Outstanding Restaurant

Posted by on Jun 4, 2013 in Chef Interviews, Food and Drink Events, Gourmet Food and Drinks, Guest Feature, Lifestyle, Markets, NYC, Restaurant Reviews, Things I Love, Travel, Uncategorized, Veggies | 0 comments

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Blue Hill NY

Blue Hill NY

I had the recent opportunity to have an intimate conversation with Trevor Kunk, Chef de Cuisine of Blue Hill New York about their history, philosophy, cuisine and thoughts on their recent James Beard Award for Outstanding Restaurant 2013.

Trevor Kunk, Chef de Cuisine

Trevor Kunk, Chef de Cuisine

We sat in the charming back patio garden room as he told me the story of the Barber Family, Blue Hill Farm, his Southern Florida upbringing and Culinary Institute of America training, and how he found his culinary calling at of one of New York’s most premiere farm-to-table restaurants. When I asked him what he thought made Blue Hill win this most distinguished and notable award, he simply stated, “we consistently produce delicious, fresh food.” After our conversation, it’s clear to see why.

Blue Hill NY

Blue Hill NY

Blue Hill New York is B-owned and managed by award-winning Executive Chef Dan Barber, and Co-Owners David and Laureen Barber. Dan is a long time supporter of local farmers, agricultural policy and artisanal food producers, and has created a consciousness around everyday food choices and bringing the principles of good farming directly to the table. He has preserved this philosophy and brought it to life through his restaurants, the Blue Hill Farm and the Blue Hill Stone Barns Center for Food and Agriculture.

Blue Hill Farm Barn

Blue Hill Farm Barn

BLUE HILL FARM

With over 138 acres in Great Barrington, Massachusetts, Blue Hill Farm has been in the Barber family for three generations and served as the inspiration behind both Blue Hill restaurants. Blue Hill Farm was originally a dairy, and was converted into a cattle farm by the Barber’s grandmother Ann Marlowe Straus, in the 1960s. She believed strongly in preserving land and connecting great farming and delicious food, which she passed on to them. Dan began farming and cooking for family and friends at the farm, and it is there that grew passionate about locally grown and seasonal produce.

Blue Hill Farm

Blue Hill Farm

In 2006 the brothers decided to redesign Blue Hill Farm back to its original form, and brought in local farmer Sean Stanton to manage the land. The farm is home to chickens, pigs, dairy cows, and laying hens, supplies the restaurants with vegetables and grass-fed meats.

Blue Hill New York Outside Menu

Blue Hill New York Outside Menu

BLUE HILL NEW YORK

In 2000, Blue Hill New York opened in Greenwich Village, New York City. A small intimate space, the restaurant occupies a historical “speakeasy” near Washington Square Park. It is both elegant and casual, serving seasonal American cuisine that celebrates the delicious offerings from the Hudson Valley.

Blue Hill’s menu highlights local food, cocktails, beer and wines from regional Tri-State artisanal producers. The majority of the ingredients come from nearby farms, as well as Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, located in Pocantico Hills, NY.

Blue Hill Fresh Organic Food

Blue Hill Fresh Organic Food

In addition to Blue Hill’s a la carte menu, they also offer a 5-course Farmer’s Feast and a 7-course extended Farmer’s Feast, both inspired by the week’s harvest, and have a regular seasonal menu that changes depending on what produce, poultry, meats and seafood are in season to offer the freshest foods possible. Asparagus, Rhubarb, Radishes and Fiddlehead Ferns are abundant on the current Spring menu, which will change as soon as the weather warms up to Summer months, bringing in a flux of new seasonal fruits and vegetables to feature.

They offer a variety of fresh and locally sourced Farm Snacks such as Blue Hill Farm Yogurt, Parsnips, Beets and Oats or the “Farm Bar” served with Goat Cheese and Strawberries. There are plenty of gorgeous, creative appetizers to start the meal too: Chilled Asparagus Soup with Pickled Green Garlic, Walnut Bread and Sorrel; Emu Egg Pasta; or Stone Barns Butterhead Lettuce Salad with Fiddlehead Ferns, Pickled Cauliflower and Hazelnuts.

They serve Raven and Boar’s Pig year around, but their Hudson Valley Chickens are only served from May through November when their pasture raised chickens are in their prime and able to run around and feed outside. They serve local shellfish such as Shrimp and Squid with Spring Vegetables and fresh Tarragon; Grass-Fed Lamb with Asparagus, Knotweed and Alliums; and Rotation Risotto with 12 local grains and seeds made with Brassica Puree and Chocolate Wheat. Desserts are also made with fresh fruits and ingredients from surrounding farms –Olive Oil Cake with fresh pears, brown butter and toasted almond ice cream and a Chocolate Bread Pudding made with salted caramel, pine nuts and cocoa nib ice cream are a few house specialties.

Their cocktails and bar menu mimic the culinary program and support local farms by using NY State and domestic distilleries, wineries and ingredients from Blue Hill Farm and local Hudson Valley farms. They make their own bitters and sweet vermouth in-house, and have a ‘bartender garden’ where they grow their own herbs and plants, including wormwood used to infuse vodka, which is then muddled with fennel and chartreuse to create their own absinthe.

Blue Hill at Stone Barns

Blue Hill at Stone Barns

BLUE HILL AT STONE BARNS CENTER AND BLUE HILL CAFE

Blue Hill at Stone Barns opened in Spring 2004, within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers created the Stone Barns Center, a farm and educational center, to help carry through their mission for local and sustainable food.

Sourcing from the surrounding fields and pasture, as well as other local farms in New York, Pennsylvania, and Massachusetts, Blue Hill at Stone Barns is an elegant restaurant that highlights the abundant resources of the Hudson Valley. There are no menus there, instead guests choose from a variety of fresh daily ingredients from the field and market.

Blue Hill Stone Barns Dining

Blue Hill Stone Barns Dining

Blue Hill Café offers light snacks, farm-fresh lattes and other locally grown and baked goodies, available to eat in the courtyard or take on a walk around the farm.

Blue Hill Cafe

Blue Hill Cafe

Shop for seasonal jams and pickles, rhubarb jam and pickled sunchokes in the Spring or apple butter and pickled cucumbers in the Fall. You can also shop for Blue Hill Farm Market items online.

Blue Hill Sheep

Blue Hill Sheep

The non-profit Stone Barns Center offers plenty of cooking classes and demos using local seasonal ingredients taught by well-known chefs and food artisans.  You can also try your hand at some of their fun farm activities such as hands-on egg collecting, ice cream making, foraging for wild plants, making natural herbal remedies or maple tapping on the farm.

Stone Barns Center

Stone Barns Center

Visitors can also get a behind-the-scenes insider’s tour of Stone Barns, or attend one of their special events centered on farming and agriculture, such as the Sheep Shearing Festival in April or the Young Farmers Conference held in 2012. Check out this great video about Stone Barns Center’s mission to support a healthy and sustainable food system.

Blue Hill New York

Blue Hill New York

Blue Hill New York is open for dinner 7 days a week, and also hosts elegant events and private parties at its two restaurant locations and off-site venues. Whether it’s a trip to the farm or an elegant dinner in the city, Blue Hill certainly has earned its James Beard title for Outstanding Restaurant without a shadow of a doubt.

Blue Hill is a longstanding member of the NYS Restaurant Association (since joining in 2000), and is grateful for all the positive work NYSRA does to support their restaurants and businesses.

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Blue Hill New York

75 Washington Place
New York, New York 10011
T 212 539 1776 (reservations and general information)
F 212 539 0959

http://bluehillfarm.com/food/blue-hill-new-york

Blue Hill at Stone Barns

630 Bedford Road
Pocantico Hills, New York 10591
T 914 366 9600 (reservations and general information)
F 914 366 7920

http://bluehillfarm.com/food/blue-hill-stone-barns

Stone Barns Center for Food and Agriculture

http://www.stonebarnscenter.org/

Blue Hill Farm Online Market

http://bluehillfarm.com/catalog

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Photo Credits: Kristen Hess, Jen Mulkvold, Thomas Schauer, Blue Hill. Please do not share, use or distribute any photographs without expressed permission. Feel free to share this post, but please include a link back to my original post on my website with credit to © 2013 Kristen Hess/The Artful Gourmet.

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Good Irish Food for a Good Cause: Good Food Ireland makes a U.S. Debut with Authentic Irish Food Products

Posted by on Nov 13, 2012 in Appetizers, Breakfast, Breakfast Food, Ethnic Recipes, Fall Recipes, Food and Drink Events, Food Reviews, Guest Feature, Lifestyle, Markets, NYC, Product Reviews, Restaurant Reviews, Savory Dishes, Seafood, Seafood Recipes, Things I Love, Travel, Uncategorized, Winter Recipes | 1 comment

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Good Food Ireland Website

Good Food Irelandthe first-ever, all industry network driving food tourism in Ireland, kicks off its international debut in the U.S.. Seeking to promote innovations in contemporary Irish cuisine and the country’s commitment to sustainable, authentic products, the organization also hopes to inspire Americans to travel to Ireland to experience and engage with its citizens and culture.

Good Food Ireland was established by Margaret Jeffares to link the agri/food sector with the hospitality industry. It was her philosophy that by supporting Irish farmers and producers, she could establish a healthy business environment where commercial opportunities for agriculture could be promoted through tourism and visa-versa.

“It is my mission to grow Ireland as a food tourism destination and to establish the ‘Good Food Ireland’ brand as the brand of choice for good food lovers everywhere,” says Jeffares. “One of Ireland’s greatest secrets is its locally produced ingredients and Good Food Ireland aims to set the standard for quality across a variety of industries – agriculture, food, manufacturing, tourism and hospitality.”

The premise is that by creating trusted and authentic Irish food experiences, Good Food Ireland will drive business to the hospitality sector and that, in turn,

inspires consumer purchase of more Irish food from farmers and purveyors,

contributing greatly to the local Irish economy.

Good Food Ireland’s U.S. launch includes:

They have kicked off the debut of Good Food Ireland Approved Provider foods at Dean and DeLuca’s flagship store in NYC, featuring the highest quality food the island has to offer. The foods available for sale in the Dean and DeLuca Store include:

Kilbeggan Porridge

Good Food Ireland’s Kilbeggan Organic Porridge,

Dittys oatcakes

Ditty’s Oatcakes,

Irish Farmhouse Cheese

Irish Farmhouse Cheese,

Ballymaloe Relish

Ballymaloe Relish,

Burren Smokehouse Salmon Plate

Burren Smoked Irish Salmon,

Seymour's Traditional Irish Shortbread

Seymour’s Traditional Irish Shortbread and more. For those living outside the NYC area, there is the opportunity to purchase products from Good Food Ireland’s online shop.

In addition to bringing both providers and products to New York City, Good Food Ireland seeks to increase awareness for its hub at www.goodfoodireland.ie.

Hayfield Manor Hotel

Here consumers can book a food journey via “My Food Trip,” a feature that is supported by a host of information including locations and details about Irish tours and holidaysfarmers and producerscooking schoolsrestaurants and cafesfood shopsfestivalsmarketsand Irish bars and pubsas well as an ongoing calendar of events.

In addition, there’s the opportunity to meet the people behind the products. Special offers and recipes are also available online, and I’ve included a few below.

Salmon Fishcakes

Salmon Fishcakes

Ingredients

2 shallots finely chopped
1 lb salmon, filleted and skinned
1 Tablespoon Kerrygold butter
5 fl oz dry white wine
1 tablespoon chopped parsley
Mashed Potatoes – no cream no butter

For the Coating:

2 tablespoons plain flour
2 eggs
2 oz soft white breadcrumbs

Method

Pre-heat oven to 200c/400fgas 6

Butter and season a tray.  Sprinkle with the shallots and sit the salmon on top.  Drizzle with white wine and season with salt and pepper.  Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle .

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

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Irish Porridge

Porridge Oats

Ingredients

2 oz Porridge Oats
7 fl oz Milk

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt.

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Bircher Muesli made with Irish Porridge Oats

5 oz porridge oats
1 oz Irish honey
20 fl oz milk
14 oz natural yogurt
4 oz sultanas (raisins)
1 whole Banana, chopped
1 apple, grated
4 oz blueberries

Combine ingredients and devour!!

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Good Food Ireland sets strict criteria for Approved Provider status based on a core commitment to using local Irish ingredients and operating at a standard that is “best in class” and its branding on packaging of authentic Irish products is already recognized as the standard bearer of the industry. Beyond food products, the Good Food Ireland brand can also be used by hotels, restaurants & cafes, cookery schools and markets that meet Good Food Ireland standards. To date there are 450 Approved Providers that ensure consumers that all products and services bearing the brand meet the strictest “best in class” standards. All products and service standards are independently assessed.

Since Good Food Ireland was founded approximately five years ago, almost 70% of its Approved Providers have increased their business profile or heightened their awareness of local food. As a result, 92% have increased their purchasing of Irish food over the last 3 years, directly contributing close to 50 million euro to the local economy. (Source: Grant Thornton Survey – April 2012).

VOTE IN THE GOOD FOOD IRELAND FOOD LOVERS’ CHOICE AWARD 2012!

The Good Food Ireland Food Experience Awards celebrates excellence in food experience, the Food Lovers’ Choice Award lets you have your say. Simply vote for your favourite shortlisted GFI Approved Provider from the list below. The provider that gets the most votes will be announced on November 20th in the Shelbourne Hotel and presented with an award from An Taoiseach Enda Kenny T.D.

Good Food Ireland logo

About Good Food Ireland:

Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.

Visit Good Food Ireland on Facebook
Follow Good Food Ireland on Twitter
Visit Dean and Deluca on Facebook
Follow Dean and Deluca on Twitter

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Unleash your Skinny Girl w/ Bethenny Frankel, Author & Healthy Living Expert on OpenSky.com

Posted by on Jul 7, 2012 in Chef Interviews, Diet, Guest Feature, Healthy Cooking, Kitchen and Home, Lifestyle, Uncategorized, Video | 2 comments

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Bethenny Frankel

Bethenny Frankel

Bethenny Frankel, the well-known TV personality, entrepreneur, healthy living chef, new mom and author (known for Skinnygirl cocktails and New York Times best-selling books Naturally Thin, The Skinnygirl Dish, and A Place of Yes) has just joined the ranks at OpenSky.com as their newest healthy living guru.

Bethenny has a knack for making healthy food taste delicious. For her what started as a hobby, was enhanced with formal training at the National Gourmet Institute for Health and Culinary arts, and has elevated her to national prominence as a natural food chef.

As the go-to expert for all things reality and lifestyle, Bethenny wants her fans to get the insiders truth on all-things healthy. She is on a mission to democratize healthy living, making information available to everyone she can reach.

On Monday, July 2, Bethenny just launched her healthy living shop on OpenSky. She is featuring her favorite products for living a healthy and happy life along with tips, videos, advice and ideas for living a healthier lifestyle.

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Read the Q&A with Bethenny about her new OpenSky shop and philosophy on healthy living:

 

You’re a new TV host, Founder of Skinnygirl, 4-time NY Times best-selling author and chef, but if you had to describe yourself beyond that to someone, what would you say?

Well, I’m most definitely a businessperson, but I’m most proud of being a mother. Ever since I had Bryn, I make all my decisions based on what’s best for her so that’s how I define myself first now.

It seems like everybody’s biggest challenge for living a healthy lifestyle is time. What’s one simple thing time-starved women can fit into their day to live a healthier lifestyle?

What I tell women is there’s no way you can be the best mother, the best wife and the best businessperson if you’re running yourself ragged!

The best thing you can do to keep healthy is to keep hydrated. Even if you have one hand on your Blackberry, your baby bouncing on your lap and your ear on a conference call, you can still manage a few quick swigs of water. I even struggle with it personally because I don’t love water, but your body needs it to detox and to keep things moving if you know what I mean. So my alternative is knocking back club soda.

Summer’s here so we’re all thinking about baring more skin. Can you share one of your best secrets for getting a more toned body?

There’s honestly no secret. I believe in watching what you eat and exercise in moderation. Otherwise you go on one of these crash weight-loss regimens and you give up by Day 4. You can’t keep it up! And then you end up beating yourself up. If I eat a burger for lunch, I’ll have a salad for dinner. If I don’t have time to do 40 minutes of yoga, I’ll take the stairs instead of the elevator or park a little further away and walk a little extra. Moderation is key.

I’m a New Yorker so I’m used to walking a ton every day. That’s just what we do.

With your incredibly busy schedule, how do you find the time to cook at home?

My schedule is crazy but I always make it a point to make Bryn a home-cooked meal every day. I started out in catering so cooking is what I enjoy. And I swear, it’s easy…as long as you make it easy. Don’t say you’re going to make Beef Wellington and a Baked Alaska for a weekday dinner with the hubby—make turkey burgers and 30-minute brownies instead.

What are a few easy tips for gradually moving toward a healthier lifestyle?

The easiest way to start is to get rid of all those processed foods in your kitchen. If it’s not there, you can’t eat it. Fill your fridge with real food instead. If you really need those potato chips, buy chips that are the most natural. (Hint: Check the ingredient list and it’ll be the one with the least ingredients.) If you really need that booze, make a Skinnygirl cocktail so you’re not downing all those calories.

With all of these extraordinary experiences on your resume, what made you decide to work with OpenSky as your next move?

I love giving women practical solutions that can make their lives a bit easier. It’s like having boozy brunch with my girlfriends and talking out our problems. But OpenSky is a way to bridge that gap between recommending something great and giving my fans a way to actually buy it.

What kinds of products and advice can your fans expect to see you offer on OpenSky?

Well, you definitely won’t get recipes for cardboard chicken. I mean I want you to actually like healthy living. I’m planning on showing you practical products and awesome tips that you can actually use in your day-to-day routine… And some of my Skinnygirl favorites, naturally.

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Bethenny’s OpenSky profile - https://opensky.com/bethenny-frankel?osky_origin=osm&osky_source=PRartfulgourmet

Check out all the videos, products and more on Bethenny’s shop at Opensky.com

Check out the Skinnygirl Cocktail Guide on Facebook

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WTH Are You Eating? Demystifying Olive Oils with Joy Bauer from Everyday Health

Posted by on Jul 3, 2012 in Diet, Food and Cooking How-To's, Guest Feature, Healthy Cooking, Nutrition, Uncategorized, Video | 0 comments

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There’s a new show in town and a it’s a huge hit at that! The new Joy Bauer YouTube show (which is part of the Everyday Health channel) “What the Heck Are You Eating?” is a great video series on food, health and cooking how to’s, chock full of advice from Joy on the insider myths, truths and history of food. Whether you want to know the health benefits of coconut water, what is really in that hot dog, the history of America’s favorite food (bagels!), whether to eat frozen yogurt vs. ice cream, or if diet sugar substitutes are safe – you’ll find a wealth of information and helpful advice on food, diet, and nutrition topics with a variety of short, fun and engaging videos in this web series.

Here’s the latest show on the nutritional value of olive oil and the main differences between them – enjoy!

Check out more great videos from Joy Bauer on EverydayHealth.com

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