Who says you can’t eat, drink, and be merry all at once? Tis the season for boozy brunches, family gatherings and holiday feasts after all. If you’re looking to kick up your next party platter, boozy brunch or family gathering – Smirnoff Ice has you covered. Here are some fun and delicious Smirnoff Ice cocktail and appetizer recipes using Smirnoff Ice Original, Smirnoff Ice Strawberry, and Smirnoff Ice Green Apple – perfect fruity and citrus flavors that will steal the show whether you’re hosting or just bringing a dish to the party!
I was recently invited as a guest for the FoodyDirect.com Expert Interview Series to talk about great tasting and looking food, and I’m honored to share the interview with you! I discuss my background and how I got into Food Styling and Photography as a full-time freelance profession, along with some of my favorite things to cook, food trends, hot spots in NYC and some simple rules for great food photography on social media.
I also included one of my favorite go-to recipes in the article, my Rochester-Style Chicken French with Broccolini which I know you’re gonna love!
Check out the interview below or on FoodyDirect.com(the best online mail order source for gourmet food and gifts!
——-
Kristen Hess is a New York City food stylist, photographer, recipe developer, and author of the food blog, The Artful Gourmet. We recently chatted with Kristen about her favorite cuisines, cooking trends, and NYC eateries, and also asked her to share her food stylist expertise with us to help foodies take better photos of their gastronomical creations.
Tell us a bit about yourself. Why did you decide to dive headfirst into learning about cooking and food photography?
I’ve always loved food and cooking but never considered it as a full-time career until I moved to NYC and started taking a series of cooking classes at The Institute of Culinary Education. I was working in advertising at the time and thought it was a fun hobby, but then that hobby became more serious as I discovered food media as a blossoming career path and started taking more classes in food styling, photography, and food writing and then started my blog. Out of all of the different styles of cuisine and cooking in your repertoire, which one was the most fun to learn about?
My all-time favorite is Italian food because I love the simplicity of the gorgeous ingredients, rustic flavors, and cooking techniques. Whether it’s homemade pasta and sauce, homemade pizza, a gorgeous salad, an antipasti dish, or a roasted chicken with vegetables, I love it all!
Name a cooking trend, tool, or category that you’re currently excited about.
Alternative flours and coconut everything! I try to live a healthy lifestyle, but sometimes it’s hard when you work in the food industry (esp. in NYC!) surrounded by delicious temptations every day. Alternative flours made out of chickpeas, coconut, almond, bananas, brown rice, farro, buckwheat, chia, and arrowroot are great for low-carb and paleo/gluten-free cooking – and they’re healthier, too. You can make pizza crust, bread, pasta, pancakes, tortillas, pastry, crepes, socca, and all kinds of dishes with it. And I love coconut oil, cream, and milk as an alternative to full-fat regular dairy sometimes because it has a nice subtle coconut flavor and is great to cook with at high heat. I’ve made curries, smoothies, baked goods, and more with it. Great stuff.
Many people have a basic idea of what a food stylist does – but could you tell us about some types of food photography that you’ve done that people may not associate with the craft?
I do some interesting gigs with agencies for their food clients who are doing on-site media tours promoting food products and recipes to food editors for all the major food magazines. For example, The Jackfruit Company launched their new products and I toured around with the owner and PR agency making tacos, salads, burgers, and sandwiches on-site in the editors’ board rooms while they pitched the product to the editors and writers (to gain press and brand affection, of course!).
Another new type of job that is getting popular is styling food for Facebook Live segments for cookbook authors and chefs, health experts, and bloggers. I did quite a few of these for Keri Glassman and Andy Boy Broccoli Rabe, making recipes for them which were demoed live on Facebook at PureWow Magazine and Cosmo.com. I also did this for Halloween making super fun recipes by blogger Elise Strachan at People Food and Food and Wine.
When you see people posting pictures of food on their social media pages, what are some of the “mistakes” you see that make the dish look really unappetizing?
I always say lighting is a huge factor for any good food photo. If it’s too yellow or too blue, you need to fix the hue or it looks unappetizing. Also, never use flash or take photos with overhead lights as they give harsh shadows and blow out the food. Try to shoot food with natural light as much as possible. Bad angles are a no-no too. Don’t shoot burgers or sandwiches overhead. You can’t see what’s inside. Pizza is great for overhead shots because you want to see what’s on it. Don’t be afraid to crop into the shot too for some detail. Finally, consider your composition; what’s the hero in the shot? Focus on that dish. Not the glass behind it. Let the hero shine!
Finish this sentence: “If you’re a true foodie, the next time you visit New York City, you definitely need to stop by…”
For pizza, you need to check out DiFara on Ave J in Brooklyn. The wait is kinda long, but it’s soooo good and super worth the trip and the wait. I also love RubiRosa pizza in Soho.
Pearl Oyster Bar in the West Village is amazing for fresh oysters, seafood, wine, etc.
My favorite taco joint is La Esquina in Nolita. They make authentic Mexican style tacos on small corn tortillas with fresh cilantro, pork, steak, chicken, and homemade salsa. Plus, the grilled street corn is to die for!
You can’t go to NYC without getting a delicious burger, fries, and milkshake from the Shake Shack in Madison Square Park. Again, the line is long, but so worth the wait!!!
And lastly, go to Katz’s Deli in the Lower East Side for a pastrami on rye New York City style. Delish.
What types of desserts do you enjoy making for friends and family?
I’m definitely more of a savory cook than a pastry cook, but I absolutely love making pies and tarts. I always make lovely fruit-based pies or tarts in the summer around the 4th of July using berries, peaches, and mascarpone on a puff pastry sheet. Thanksgiving is always fun; I love experimenting with new pie recipes (something different than pumpkin or apple pie) like Christina Tosi’s Crack Pie or my Bourbon Buttermilk Pecan Pie.
Finally, could you share with us one recipe that’s always a hit when you prepare it?
I have so many recipes that I love but one of my absolute favorites is my “Rochester-Style Chicken French with Broccolini.” It’s actually not a French recipe; it’s an Italian recipe similar to a piccata dish, but with a light coating of egg batter, butter, white wine, lemon, and parsley on thinly-pounded chicken, sautéed in a pan and then coated in the luscious buttery lemon sauce. It’s easy to make, tastes amazing, and everyone loves it. I serve it with sautéed broccolini, but you could also serve it with green beans or sautéed spinach, over pasta or rice, or alongside some crusty french bread to mop up the sauce. Goes great with a tangy white wine like Pinot Grigio and a simple green salad with shaved Parmesan cheese and a tangy wine vinaigrette.
This delicious Italian dish originated in Rochester, NY and is a great meal for a special occasion or any night of the week. Thin chicken cutlets are coated in a light egg and parmesan batter then sautéed until crispy and brown. They are coated in a luscious lemon butter and wine sauce and served with a side of fresh broccolini. Goes great with a crisp white wine such as Pinot Grigio and a green salad with shaved Parmesan and a tangy vinaigrette.
Ingredients
CHICKEN FRENCH:
1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
1 1/2 pounds boneless, skinless chicken breast cutlets
2-3 eggs
1/4 cup shredded Parmigiano-Reggiano cheese
Kosher salt and fresh ground black pepper
Dash of cayenne pepper
1 tablespoon fresh chopped parsley
1/2 cup of superfine flour (Pan Searing flour or Wondra)
LEMON BUTTER SAUCE:
1-2 garlic cloves, minced
1/2 cup white wine or sherry
1 cup chicken broth
Juice from 1 1/2 lemons (about 1/4 cup)
1 teaspoon red pepper flakes (optional)
2 tablespoons cold butter, cut into pieces
Lemon wedges, for garnish
1-2 tablespoons fresh chopped parsley, for garnish
BROCCOLINI:
1 bunch broccolini, trimmed
Lemon Butter sauce (see above)
lemon, S&P for garnish
Instructions
CHICKEN FRENCH:
Heat oil in a large non-stick saute pan over medium heat.
Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne, and fresh parsley in a large mixing bowl.
Place flour in another flat bowl and season with salt and pepper to taste.
Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
Remove from pan and set aside, covered with a foil tent.
LEMON BUTTER SAUCE:
In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
Pour in the chicken broth, lemon juice, and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
Stir in the butter and whisk until it melts.
Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
Garnish with lemon wedges and additional chopped parsley if desired.
BROCCOLINI:
Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
Top broccolini with Lemon Butter sauce, additional lemon, salt, and pepper to taste.
Notes
You can also substitute veal for the chicken or artichokes for a vegetarian option.
Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂
In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.
It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?
I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.
My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.
Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce
Yield: Serves 6.
This homemade pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.
Ingredients
Buckwheat Pasta Dough
Ingredients:
1 cup buckwheat flour
1 cup bread flour
1 teaspoon fine sea salt
1 teaspoon garlic pepper
¼ cup hot water
2 large eggs, room temperature
Method:
To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour, sea salt and garlic pepper; blend together in your KitchenAid 14-cup Food Processor. Then beat the eggs into the hot water and add to the flour mixture through the tube with the food processor running, and turn it off. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes before cutting into quarters and using the pasta press.
To make the buckwheat Bucatini, you need to attach your KitchenAid Gourmet Pasta Press (with the Bucatini pasta cutter inserted) to your KitchenAid Artisan Stand Mixer by unscrewing the black knob and removing the front silver cap. Pop in the attachment and secure it tightly with the knob until it stays in place.
Remove the dough from the plastic wrap and press it out on to a floured work surface, then cut the pasta dough into 3 or 4 portions. Turn your stand mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push dough only if the dough becomes caught and no longer self-feeds.
Once the dough starts coming through the bottom of the press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long).
Separate the pasta after extrusion, and place long noodles on a drying rack or in a single layer on a tea towel placed on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning them occasionally.
Next, bring some salted water to a boil in your KitchenAid Stainless Steel Stockpot with Strainer and cook the fresh pasta for about 3-4 minutes.
Drain and toss into your KitchenAid Ceramic Mixing Bowl with a little olive oil and set aside while you prepare the pasta sauce.
Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
------
PHOTO: PastaHero1.jpg
Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
Ingredients:
3 tablespoons extra-virgin olive oil, divided
3 tablespoons chilled butter, divided
6 thin slices aged Prosciutto de Parma, torn into large pieces
To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid Wood Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.
Heat a tablespoon of olive oil in your KitchenAid Anodized Nonstick 12” skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned, drain on paper towels and set aside.
Add the pecans to the skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn); remove nuts from pan and set aside.
Add a tablespoon of butter to the skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same pot over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
Pour in the chicken stock to the same pot and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
Serve the cooked bucatini pasta tossed with the sauce and garnish with shaved Parmigiano-Reggiano cheese.
Sauce can be made up to 2 hours ahead; let stand at room temperature.
I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.
I was recently interviewed by Foody Direct as part of their Expert Interview program. Read the full interview on the FoodyDirect.com Blog!
FoodyDirect is an online marketplace bringing the most delicious food in the country right to the doorstep of your home or office.
The restaurants and artisan producers featured on their site are a highly select group. Each has won awards, garnered high praise from critics and blogger and, most important, gets rave reviews from passionate and loyal customers. Each prepares and serves up a menu of mouthwatering dishes and is equipped to ship their sensational food anywhere in the USA.
Kosher Food, Gluten-Free, Turkey and Chicken, Desserts, Cheese, Meat, Vegan Food, Seafood, BBQ, Chocolate, Fruits and Veggies – you name it – they’ve got it!
FoodyDirect is a curated national restaurant row. Learn about their Partner’s rich and colorful histories, which you can savor and enjoy in the comfort of your home or office.
In the interview, I discussed my views on how i celebrate the art of food and cooking through my blog with colorful recipes, stories and photography as well as some tips on how to follow your passion and what helped me succeed in the food industry.
My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us, even to the little ones who came in their Bob-2016-Revolution-Flex stroller!
Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads
Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free
Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish
Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden
Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden
Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken
Also airs on Brooklyn Public Networktelevision tomorrow Sat July 18 at 11:30 am EST in Brooklyn on: Cablevision channel 67 Time Warner channel 34 RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42
I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the show..so good!
Also check out the video also on our Spring show of the HealthCorpskids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!
Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!
Caprese Salad Skewers
Ingredients
1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper
Preparation
Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.
Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.
To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.
Drizzle balsamic glace evenly over the caprese skewers and serve immediately.
Makes 12 skewers.
Straw and Hay Pasta
Ingredients
Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Preparation
Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat olive oil in a large saucepan over medium heat.
Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.
Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
Serves 6.
Strawberry Rhubarb Eton Mess
Ingredients
Meringues
2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest
Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.
Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.
Spoon the meringue into twelve large dollops on the baking sheet.
Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.
Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.
Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.
Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).
Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.
Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.
Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.
Divide evenly between six dessert bowls or glasses and serve immediately.
Serves 6.
Mediterranean Tabbouleh
Ingredients
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
Preparation
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.
I recently hosted a super fun Dine in the Dark Event at CitizenM hotel in Times Square NYC. They invited me to host the event by presenting some delicious nibbles and foodie creations to serve to a great group of food bloggers to do a blind tasting.
The idea was to pair flavors and tastes that the bloggers had to experience and guess, which were all revealed at the end of the dining experience by me.
I made 7 different small bites for the bloggers to do the tasting of: Blue Cheese, Apple and Walnut Salad in Endive, Manchego & Fig Jam Tarts, Sesame Sriracha Chicken Bites, Prosciutto, Melon & Feta Mini Skewers, Strawberry-Watermelon Coconut Rum Shooters, Smoked Salmon with Chive Sour Cream & Dill on Cucumber Rounds, and Tart Cherry Pistachio Honey Energy Balls.
CitizenM is a lovely modern hotel in the heart of Times Square, who let us have the space to do my event. They provided us afterwards with cocktails and more nibbles up on their rooftop CloudBar, where I gave a food styling and photography discussion and Q&A with the bloggers.
Everyone had a fantastic time and got the opportunity to learn some of my tips and tricks on food styling and food photography and how to break into the business. The group got to sample some tasty food, sip some delicious cocktails and meet new blogger friends from the city. All and all we had amazing views and it was a fun, lively evening for all.
Thanks to CitizenM for being such a lovely and accommodating venue! And thanks to all the bloggers* that came and made the event a smashing success! *see list at end of post
Happy Summer and Cheers to all! Enjoy some photos from the event below and I’ll post my recipes soon – stay tuned! 🙂
All the Food Bloggers — thanks for coming and making the #DineintheDarkNYC event at #CitizenMnyc a fun time for all 🙂
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!
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!
CLICK HERE to watch the video from the TV Segment on CBS The Couch
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.
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 – 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.
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
Mince the onion and garlic, then smash them together a couple times with the back of a knife or with a mortar and pestle.
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.
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.
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
Place the cherry tomatoes, red onions, bell peppers, mushrooms, squash, and zucchini in a large bowl.
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.
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.
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.
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
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.
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.
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.
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
Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan with the oil.
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.
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.
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.
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.
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.
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
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.
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, bothinspired 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 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 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.
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.
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.
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 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.
—–
Blue Hill New York
75 Washington Place
New York, New York 10011
T 212 539 1776 (reservations and general information)
F 212 539 0959
Good Food Ireland, the 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:
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.
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
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.
—–
Irish Porridge
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.
—–
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!!
—–
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).
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.
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