Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

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IndianBurgers1

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

IndianBurger2_72

The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

IndianBurger3

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

IndianBurger5

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

IndianBurger6

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

  • Curry Cilantro Slaw:
  • 2 tablespoons golden balsamic vinegar
  • Juice from 1/2 fresh lime (about 2 tablespoons)
  • 4 tablespoons honey or agave nectar
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon Indian black sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon indian red pepper
  • 1 tablespoon sea salt
  • 1/2 tablespoon freshly cracked black pepper
  • 8 cups shredded coleslaw (cabbage and carrots)
  • 1 cup diced celery
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peanuts, toasted and crushed
  • Peanut Satay Yogurt Sauce:
  • 1-17.6 ounce container Greek yogurt
  • 4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
  • 2 tablespoons Satay seasoning
  • 1/4 teaspoon Indian red pepper
  • Spicy Indian Burgers:
  • 8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
  • 8 slices pita bread or naan bread

Instructions

  1. Curry Cilantro Slaw:
  2. In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
  3. Add coleslaw mix, celery and cilantro and mix together well.
  4. Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
  5. Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
  6. Cover and place in the refrigerator for about 15 minutes to let flavors meld.
  7. Peanut Satay Yogurt Sauce:
  8. Place all the ingredients in a small mixing bowl and stir together.
  9. Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
  10. Spicy Indian Burgers:
  11. Heat a large saute pan over medium heat.
  12. Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
  13. Cook burgers in batches and set aside.
  14. Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
  15. Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
  16. Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

http://www.theartfulgourmet.com/2015/03/27/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

 

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Tavern on Jane unveils a new menu and revamped space in the West Village NYC

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Tavern on Jane Restaurant

Tavern on Jane is a quaint restaurant and bar in the West Village on the corner of Eighth Ave and Jane Street, a fun, cozy space I visit often, and a gathering place where everybody does know your name. I recently did a photo shoot for the owner Michael Stewart of their new revamped space and some of their hot food items on their newly redesigned menu. 

Burgers
Burgers

They have always had amazing food, but I have to say their new lineup is super tasty and you have to see the new burgers they have on the menu now!

Fish and Chips
Fish and Chips

They also have some fantastic new dishes like the Beer Battered Fish and Chips; Short Rib and Butternut Squash Risotto; Steamed Mussels; Beet, Arugula and Citrus Salad and so much more. Delicious, high-end comfort food and the portions are unreal.

Steamed Mussels
Steamed Mussels

They also have a new Executive Chef, Josh LaBadie, who has brought a variety of new flavors and inspiration to the restaurant from his seasoned experience at top NYC restaurants including Terroir, Central Park Boathouse, and Capitale Grille.

Beet Arugula Orange Salad
Beet Arugula Orange Salad

Check out the photos I shot of their newly redesigned space and delicious new items on the menu below. And definitely stop in for a burger and a beer, or for a nice intimate dinner with friends in their back room, fireplace and all. You’ll surely be welcomed by Mr. Stewart and his friendly staff, and most likely will be back for more. Again and again.

 

 

Tavern on Jane

31 Eighth Avenue New York, NY 10014

212.675.2526

www.tavernonjane.com

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All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

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Cooking with Color 4 Kids TV Show wins ‘B Healthy’ B FREE Award

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BRIC B Free Awards

It gives me great pleasure to tell you that my Cooking with Color 4 Kids cooking TV show was selected as an honoree for this year’s BRIC B Free Awardsand was a finalist of three for the award. We didn’t win the overall category but we DID win   “Outstanding Program Feature/Segment” for the “B Healthy” category which was quite the honor!

BRIC’s second annual B Free Awards took place Saturday, March 21, 2015 at BRIC Arts | Media House to celebrate the diversity and excellence in Brooklyn Free Speech television programming. David Hillman, my Producer and Co-Creator and I had a great time at the awards show and met other honorees and award winners on the red carpet at the after party. Congratulations to all and a big thanks to BRIC, our production crew and everyone that has helped make our TV show a reality and success. #DREAMBIG :)

WATCH THE SPRING 2015 EPISODE BELOW!

SPRING 2015 EPISODE

For my new Spring 2015 episode, I came up with some great recipes that celebrate the vibrant light and bright colors of Spring: greens and yellow, red and pink, blue, etc.

I made three colorful and healthy recipes including Ham, Cheese, Asparagus and Spinach Quiche with a Quinoa Crust, a Spring Mixed Berry Salad, and Black Bean Raspberry Brownies for dessert.

We also included some fun video footage from the South Beach Wine and Food Festival in Miami this past February, and interviewed some kids and cooking instructors at one of the local HealthCorps after school cooking programs at a high school in Brooklyn.

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Roadtrip! Food, Cocktails & Rodeo fun in Houston Texas

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houston-thegirls

One of my favorite things to do in the world is traveling – especially with my group of awesome girlfriends. We usually do a few group trips a year as we all live in different parts of the country: Nashville, NYC, Florida, Pennsylvania, Texas, Georgia, LA..etc.

Rodeo Houston

We decided to do a road trip to Houston, Texas this time around for a fun weekend of awesome food, cocktails and a trip to the annual Houston Rodeo! What a blast we had! I have to admit I’ve never been to a rodeo before but it was truly impressive watching those cowboys riding bulls and cowgirls racing around the rodeo field.

Rodeo Houston

We even got to see the country star Billy Currington perform live, fireworks and all!

IMG_0990

Another fun experience was the Pedal Party around the Montrose area of Houston – there was 15 of us on this big mobile beer wagon with music, a tour guide, bartenders, lots of beer, and we pedaled our way around this fun neighborhood bar hopping and drinking, eating…and drinking some more…

Pedal Party Bar Hopping Houston TX

..so much fun!!!

Liberty Kitchen & Oysterette

Of course one of my missions on any trip is finding amazing food in each town we visit – and we had plenty of it! We had a truly delicious brunch at Liberty Kitchen & Oysterette – a great place with an outdoor patio and great food!

Executive Chef Travis Renig and Me

I got to meet Executive Chef Travis Lenig which was a delight. We ordered a feast fit for a king and his crew! Lobster Mac & Cheese, Buffalo Mac & Cheese, fresh Gulf oysters, pitchers and pitchers of Mimosas, Bourbon Maple Bacon, Eggs Benedict, Southern Biscuits, Tuna Tartare, Homemade Bacon Jam, Crispy Fish & Chips and were treated to Coconut Cream Pie and Bourbon Bread Pudding for dessert, compliments of the house! Click here to check out their awesome menu.

Gosh we are a spoiled crew. And we laughed our heads off with great conversation and autographed the menu (as we always do on our girls trips) for a fun keepsake. Such an awesome restaurant sitting outside on the patio in the sunshine and excellent hospitality and service..highly recommend a visit there if you’re ever in Houston!

Irish Stout Beef Stew

We also decided to cook for St. Patty’s Day at my friend Pam’s house – I made a delicious Irish Stout Beef Stew, (click here for the recipe!)

Dinner on the patio

a lovely fresh salad with greens from her garden, along with some Sourdough bread and red wine (and Guinness Stout!) to accompany…

Butterfinger Pie

with Butterfinger Pie for dessert! O.M.G. How delicious that was with a warm chocolate fudge sauce on top! YOWZA.

Such a great group of girlfriends and it was awesome making new friends too in the friendly state of Texas! Next on the map? The Hamptons in July and Austin in October! Stay tuned!

Check out more fun photos below from the trip! 

Irish Stout Beef Stew

Irish Stout Beef Stew Recipe

1 cup seasoned pan-searing flour
4 tablespoons canola oil, divided
2 pounds boneless chuck beef or sirloin steak, cut into 1-inch cubes
2 large onions, sliced
2 tablespoons minced garlic (3 cloves)
2 bottles Irish stout beer (like Guinness)
1 14-ounce can low-sodium beef broth
1 tablespoon tomato paste, mixed with 1/4 cup of water
2 cups baby carrots or large carrot chunks
6 Yukon Gold potatoes, quartered into chunks
4-5 turnips, cut into large chunks
¼ cup corn starch or roux thickener and water slurry (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Sourdough or Irish Brown Bread and butter, for serving

Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.

Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.

Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.

Add Guinness beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.

Return the seared beef to the pot, add the tomato paste mixture, baby carrots, potatoes, salt and pepper to taste, and bring to a boil.

Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit.

Add the turnips and place the stew pot back in the oven to braise for another 30 minutes to an hour.

Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with Sourdough or Irish Brown Bread and butter with a fresh green salad and a glass of Guinness Stout or red wine.

Serves 6-8.

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Cocktails for Spring!

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springflowers

Now that Spring has officially arrived, I’m looking forward to warmer weather and sunny skies. If only the blizzards would stop in NYC! I’ve rounded up a few great cocktail recipes for Spring that I think you’ll enjoy – perfect for lounging around on the patio with some small bites and a group of friends. The cocktails are made with Bulleit Rye, Crown Royal Regal Apple, and the new Captain Morgan Grapefruit Rum. Not a spirits drinker? I also included a wine spritzer recipe with the recently launched Chateau La Paws Chardonnay, an offering for wine lovers that gives back to rescue dogs. How cool is that?

Now, snow snow, go away – come again another day! Enjoy. :)

 

Bulleit-Smash

Bulleit Rye Smash

1.25 oz. Bulleit Rye
1 oz. simple syrup
3 wedge(s) lemon(s)
3 piece(s) mint sprig
3 dash(es) bitters

In an ice filled shaker combine all the ingredients. Shake vigorously. Strain into an ice-filled rocks glass. Garnish with a mint sprig.

 

Golden-Delicious

Golden Delicious

1.5 oz. Crown Royal Regal Apple
1 oz. Pineapple Juice
1 Dash angostura bitters

Add ingredients to high ball. Top with ginger ale and lemon garnish.

 

Palomahola
Palomaloha

1.5 oz. Captain Morgan Grapefruit Rum
Juice of ½ lime
Grapefruit soda to top

Fill tall glass with ice. Pour in Captain Morgan® Grapefruit Rum, lime juice and grapefruit soda. Garnish with grapefruit wedge.

 

Spritz Tsu

Spritz Tzu

3 oz. Chateau La Paws Chardonnay
1 oz. Elderflower Liqueur
2 oz. Club Soda
Lemon Twist
Fill rocks glass with ice. Pour in Chateau La Paws Chardonnay, elderflower liqueur and club soda. Garnish with lemon twist.

 

Get more great Spring Cocktail recipes online!

www.bulleit.com
#bulleit

www.crownroyal.com
#regalapple

us.captainmorgan.com
#captainmorgan

www.chateaulapaws.com
#clpwines

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Gutsch’s Linguine and Clams

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linguini and clams

As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting today. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, my Mom and I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Who is Gutsch you might ask? He was a newscaster up in Rochester, New York and his amazing recipe became famous once it was published it in the newspaper about 25 years ago. Since then, it’s been a family favorite and a dish we make every year when I come home to visit the family.

Bacon. Butter. Garlic. Black Olives. Parsley. Clams. Pasta. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it. Now, back to the New Year’s resolutions.

Gutsch’s Linguine and Clams

Yield: 2-4 servings,

Ingredients

  • 4-5 slices of bacon, cut ¼” strips
  • 1/8 cup sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 1 - 6.5 ounce can chopped clams (or baby whole clams)
  • ¼ c. sliced black olives
  • 1/8 c. snipped parsley
  • 1/16 teaspoons black pepper
  • 6 ounces linguine pasta

Instructions

  1. Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
  2. Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
  3. Add clams, bacon, olives, parsley and black pepper and stir together.
  4. Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley and freshly cracked black pepper for garnish.
  5. Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
  6. **You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.
http://www.theartfulgourmet.com/2015/01/04/gutschs-linguine-clams/

 

linguini and clams 2

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Food Trends of 2014 + Flavor Forecast for 2015

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2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.

Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

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Top Ten {Things I Love} :: Holiday 2014

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Things I Love-holiday 2014

These are a few of my favorite things…food, wine, cooking tools, home and barware, recipes, cookbooks, etc…just simply places and things I love that I think are notable and worth a big shout out for their awesomeness! And they make great gifts for the holidays as well..Happy Holidays everyone! 

Kitchen in France Cookbook

1. A Kitchen in France: A year of cooking in my farmhouse – cookbook by Mimi Thorisson

This is a gorgeous full color cookbook by Mimi Thorisson of Manger, one of my favorite food bloggers. It’s full of beautiful photos by her husband and lovely recipes from her farmhouse in France. Enough to make you want to quit your job and move there and bake tarts all day long.

Grab a copy on Amazon.com here.

west elm pillows

2. West Elm Velvet, Metallic and Mongolian Lamb Pillows

These beautiful pillows by West Elm are a great gift idea for that person who has everything – a little indulgent, but so pretty and festive for the cold Winter months.

Pick up a few of these beauties online here.

english toffee

3. English Toffee

English Toffee is one of those things I absolutely crave during the holidays! It’s rich, buttery, crunchy and chocolatey and makes the perfect gift, whether you make your own or get some pre-made it’s absolutely delicious and addicting. In fact, I’m planning to make some myself this year for stocking stuffers!

Here’s a great recipe for it on Food.com, or pick up a batch at Williams-Sonoma which comes in a festive holiday tin.

photo: Delicious as it Looks

holiday cocktail party set - Mouth.com

4. Holiday Cocktail Party Collection – Mouth.com

Everyone loves a cocktail party but sometimes it’s more work than  you expect it to be. Mouth.com, a specialty indie food store has a Holiday Cocktail Party set that has all the essentials packaged up by local food producers to get your holiday party in gear. It comes with a variety of cheeses, Ginger Caramels, Old Bay peanuts, Vanilla Pickled Cherries, Sesame Lavish Crackers, Dark Chocolates and more. YUM.

Pick one up online here, and check out their other fun collections while you’re at it!

beaded table linens Neiman Marcus

5. Capiz Shell Beaded Table Linens – Neiman Marcus

Absolutely love these gorgeous Capiz shell beaded table linens by Kim Seybert at Neiman Marcus. It comes in a table runner and placemats with matching napkin rings. Festive enough to feast at Christmas like Queen Victoria. LOVE.

Get them online here.

Il Buco Vita

6. Il Buco Vita 

Il Buco Vita is a hidden gem, above the Il Buco Italian restaurant in NoHo NYC. It’s a showroom full of gorgeous handmade Italian and Mediterranean ceramics, linens, glassware, home furnishings and antiques that will make you swoon.

Visit their store online here and their showroom at 51 Bond Street, NYC

Swedish Meatballs

7. Swedish Meatballs

Swedish Meatballs are one of those appetizer dishes perfect for a holiday cocktail party. My Mom makes them every year for New Years Eve and I just can’t get enough of them. Try this recipe by BBCGoodFood, Bon Appetit or Food & Wine. For a cool twist, try this recipe for Nut-and-Seed Crusted Sausage Meatballs with Mustard Sauce. Totally indulgent and pure YUM.

Caramel Chocolate Tart

8. Dorie Greenspan’s Golden Caramel and Chocolate Tart

I love making tarts during the holidays, especially luscious ones made with caramel and chocolate. Dorie’s has a simple recipe for making a perfect tart dough, and the filling is perfect too, with melted bittersweet chocolate lining the crust with a silky, creamy homemade golden caramel on top. Divine.

Get the recipe here

foodie dice

9. Foodie Dice and Mixology Dice

As foodies, I know we all love to cook. But sometimes we get stuck in a rut and need a boost for some new creative ideas for our cooking. Same goes for cocktails – we drink the same old thing and how fun would it be to toss a few dice and get some fresh ideas for your mixology? Check out the Foodie Dice and Mixology Dice – with just a simple toss, you’ll get suggestions for making your own fab creations with fresh ingredients and combinations of your own.

Get ’em online here.

vintage champagne flutes

10. Vintage Etched Champagne Flutes – Williams Sonoma

What kind of holiday celebration would it be without some bubbly? Get these gorgeous vintage etched champagne flutes from Williams-Sonoma for the party, and while you’re at it, don’t forget to pick up some bubbly to fill them with! If you’re in the mood to splurge, try a vintage 2004 Dom Perignon ($160), or try a Cremant de Bourgogne, a little less expensive than Champagne made in a Brut Rose, but just as tasty and bubbly ($24). Or try some sparkling wine (Blanc de Blancs) as an option- Gloria Ferrer has a great one from Sonoma CA.

 

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Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

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Maple- Mustard Chicken

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

Maple Mustard Chicken 2

This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

Roasted Curry Cauliflower

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Maple Mustard Chicken 3

Savor every buttery, spicy, tasty bite.

Roasted Curry Cauliflower 2

Happy Holidays! xo

Maple Mustard Chicken w/ Roasted Curried Cauliflower

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

  • Buttery Maple-Mustard Chicken Thighs:
  • 8 tablespoons unsalted butter
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon Indian red pepper
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Tandoori spices
  • Freshly ground black pepper
  • 1 - 1 1/2 pounds boneless chicken thighs
  • Roasted Curry Cauliflower:
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • Dash of freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • Non-stick cooking spray

Instructions

  1. Buttery Maple-Mustard Chicken Thighs:
  2. Preheat oven to 375 degrees.
  3. Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
  4. Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
  5. Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
  6. Roasted Curry Cauliflower:
  7. Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
  8. Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
  9. Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
  10. Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
  11. Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

http://www.theartfulgourmet.com/2014/12/20/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

 

 

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Superfoods Recipes for a Healthy New Year

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Once the holidays are over, it’s time for a break from all the super rich food and cocktails and detox with some healthy recipes made with some of my favorite superfoods for a fresh start to a healthy New Year!

What’s all the fuss over superfoods about? They help step up your immunity, boost energy, slow down aging, lift your spirits, improve circulation, detox, improve sleep, and they have healing benefits too. And they just make you feel better and healthier all around. Colorful fruits and vegetables possess tons of vitamins and minerals – start ‘eating the rainbow’, and you’re off to a healthy start.

Veggie Bean Soup

The best way to get your fix of Superfoods is to make a big pot of veggie soup in the middle of winter, not only for it’s warming properties, but also because soup gives a big dose of healthy vegetables that boost the immune system, as well as detox and cleanse the body with its healthy ingredients, antibacterial properties, vitamins and minerals.

Simmer Soup KitchenAid Stockpot

I’ve created a super healthy soup recipe that I made with my KitchenAid 11-cup Food Processor, that is so convenient to chop, grate and shred all those lovely veggies. Then I just threw them all in my KitchenAid 8-Quart Stainless Steel Stockpot (part of the Stainless Steel 8-piece set that I just got!) to make a delicious and heartwarming Vegetable and Bean Soup. The Stockpot is great because it heats up fast on the stovetop to sauté all the veggies and seasonings and it has etched measurement markings inside the pot that make it easy to measure all the liquids for the soup.

Soup_Ingredients

My soup is full of onions, garlic and chicken stock, which all help build the immunity system and keep the colds away. It also has tons of fresh veggies including zucchini, kale, carrots, celery, sweet potatoes, tomatoes, and northern white beans topped with grated Parmesan cheese and extra virgin olive oil and some crusty whole wheat bread for dipping.

Kiwi Apple Berry Blast Smoothie

The New Year is also a great time to cleanse and detox by eating lots of healthy Superfood fruits! I love all berries that are full of antioxidants, with plenty of vitamins for a super boost in the morning.

Smoothie_Ingredients

I’ve created a delicious Kiwi Apple Berry Blast Smoothie recipe made with kiwi, apples, vanilla greek yogurt, almond milk, blueberries, acai berry puree, honey, lemon zest, flax seed and raw almonds.

Fruit and Almonds KitchenAid Diamond Blender

I simply threw all the ingredients into my powerhouse KitchenAid 5-Speed Diamond Blender with 5 different settings that does all the stirring, mixing, blending, pureeing and heavy lifting for me.And the smoothie is a healthy breakfast or snack, giving a big boost of protein and energy from the yogurt, almond milk, flax seeds and almonds; antioxidants from the berries and honey; and betacarotene, vitamin E and C from the kiwi fruit and lemon zest.

Click here to read the full post on the Kitchenthusiast blog by KitchenAid for more photos and recipes!

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Celebrating the art of food and cooking