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
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 – 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.
Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods
Yay! The time has finally arrived – the cookbook I shot and styled for Gary Null Power Foods arrived on my doorstep yesterday, HOT off the press!
I styled and shot this cookbook last August-September and it was a 6-week process with plenty of long days and nights, cooking, styling and shooting, with lots of laughter and intensity, for Gary Null’s new cookbook titled Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods. The cookbook has over 270 recipes that are Vegan, Vegetarian and Raw Food based on the premise of promoting a healthy diet while preventing and reversing arthritis, diabetes, cancer and inflammation through eating raw, vegan and power foods.
I worked with Gary and his editorial team throughout the process to interpret the recipes into appealing, fresh and healthy images for the cookbook. I also collaborated side by side with two amazing Chefs; Wes Wobles and William Shear, day and night (literally!) to turn the recipes into beautifully plated works of art which were styled meticulously in the kitchen and by myself on set, to create the perfect final beauty shot.
I’m very proud to have been the stylist and photographer on this awesome project and part of this dynamic project team that made the cookbook come to life in such a short time – it turned out beautifully with full color photos, a clean design and a comprehensive healthy eating program that might turn any meat-loving carnivore into a Vegan or Vegetarian just yet! The recipes are simple and easy to prepare with raw ingredients including grains, fruits, vegetables, and non-meat soy proteins flavored with plenty of fresh herbs and seasonings. There are recipes for Breakfast, Lunch and Dinner, Salads, Soups and Desserts plus plenty of sauces and dips along with healthy appetizers. Gary also explains the nutritional aspects to a Vegan and Vegetarian Raw food diet with an eating plan spelled out and easy to follow.
Light, healthy and fresh is the name of the game in this cookbook, and it’s arrived just in time for Spring to lighten up your diet and get healthy! Who knew eating meat-free could be so tasty? I just might give it a try 🙂
Kudos to the Cookbook Team!Kind Testimonial from Gary Null
Here’s a few of my favorite photos from the photoshoot:
Mushroom Bean Curry with Butternut SquashPoached Peaches with Raspberry SauceCoconut Cherry Ice CreamPenne Pasta and Kidney Bean SoupStewed PlumsFennel and Pecan Salad with PeachesSweet and Sour Bean StewChickpea Burger and Baked Sweet Potato ChipsSpaghetti with Eggplant MarinaraSticky Sweet Rice with PapayaLentil CurryBulgur and VegetablesBammie CakesApple Cinnamon French ToastBitters Sweet SaladMillet Coriander Stir Fry
And now for some fun behind the scenes shots on set:
Test ShootChef Wes Wobles in the KitchenKristen on set shooting garden scene
Making Homemade GranolaMaking CaramelArranging items on set
Plating the dish and prepping the shotSetting up the props for the final shot
‘Baking for Friends’ Cookbook by Kathleen King, Tate’s Bake Shop
If you haven’t heard of Tate’s Bake Shop before or experienced their amazing line of desserts and cookies and baked goods, well you absolutely need to. I remember the first time I tried some of their chocolate chip cookies (the ones on the cover of their cookbook), I almost died and went to heaven. They’re light, crispy and thin, and filled with loads of gooey chocolate chips that melt in your mouth for days. They are still my favorite chocolate chip cookies (other than mine, of course), and I can’t resist them any time I spot them at the store.
Kathleen King, Chef and Author
Author Kathleen King is the creator and owner of the nationally acclaimed Tate’s Bake Shopin the Hamptons, known for her delicious baked goods made with wholesome yet elegant ingredients.
BAKING FOR FRIENDS isa gorgeous cookbook with over 120 scrumptious recipes and mouthwatering photos.With the holidays just around the corner, this is the perfect cookbook to read for all your holiday baking. The book features recipes that are perfect for both special occasions and everyday baking. Chapters include Scones & Shortcakes; Pies, Tarts & Crisps; Tea Loaves & Quick Bread; Party Cakes & Cupcakes; and Cookies. The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.
Holiday Cookie and Bar Tower Giveaway! (a $48 value)
Holiday Cookie and Bars Tower
**THIS GIVEAWAY HAS ENDED. CONGRATULATIONS TO TERI TROCKWOOD, THE WINNER OF THE TATE’S BAKE SHOP HOLIDAY COOKIE AND BARS TOWER! (Teri, please send me your shipping address so I can get this prize out to you this week!) ENJOY!**
Just to celebrate the holidays, I’ve teamed up with Tate’s Bake Shop who is giving away one of their Holiday Cookie and Bar Towers (a $48 value)! It includes three 7-oz boxes of cookies – one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. It also includes two rich and buttery raspberry bars, two chocolate chip and walnut-loaded blondies, and two rich, dense and fudgy plain brownies. Each 7-oz box contains approximately 12 cookies, and the bars are a generous size..and all wrapped in pretty holiday packaging! HOW TO ENTER THE GIVEAWAY
All you have to do to enter for a chance to win is tell me your favorite holiday dessert in the comments section below for one (1) entry. For extra chances to win, follow/like me on all or one of my social hangouts : twitter, facebook, pinterest, google +, and/or sign up for my monthly newsletter (see box at the top of this page), and tell me that you did at the end of this post. You have to be connected to Facebook to enter comments on this post. If you don’t have a Facebook profile, just send me an email for your entries at kristen (at) theartfulgourmet (dot) com. The giveaway begins on Saturday Dec 1st and ends on Sunday December 12 at midnight EST, where one person will be picked by random from the comments below. Don’t forget to tell your friends about the giveaway by sharing this page at the end of the post and letting me know in the comments below for extra entries!
Thumbprint cookies are traditionally flavored with vanilla and filled with fruit jam, but these are chocolate cookies stuffed with more chocolate! They will be a welcome treat on your holiday cookie platter, and they are a perfect hostess gift.
Ingredients
Cookies
2 ounces unsweetened chocolate, finely chopped
2 cups unbleached all-purpose flour
¼ teaspoon salt
½ pound (2 sticks) salted butter, at room temperature
½ cup granulated sugar
1/3 cup firmly packed dark brown sugar
2 large eggs, separated, at room temperature
1 teaspoon pure vanilla extract
3 cups finely chopped pecans
Filling
8 ounces semisweet chocolate, finely chopped
2 teaspoons vegetable oil
Instructions
To make the cookies: Heat the chocolate in a microwave-safe medium bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid, but still fluid.
In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the egg yolks, followed by the tepid chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Divide the dough in half and shape each half into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.
Position the oven racks in the top third and center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
Using a heaping teaspoon for each, roll the dough into 78 marble-sized balls, putting them in a baking pan or platter. (If you wish, you can cover the balls with plastic wrap and refrigerate for up to 2 days.) Beat the egg whites in a small bowl until foamy. One at a time, dip each ball in the whites, roll in the pecans, and arrange 1 ½ inches apart on the prepared baking sheets. Refrigerate the remaining balls until ready to bake. Using your thumb (or, if you have long fingernails, the end of a wooden spoon), press an indentation into the center of each cookie.
Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using your thumb (or the end of the wooden spoon), reform the center indentation in each cookie. Return to the oven and continue baking until the cookies are crisp, about 10 minutes more. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining balls, egg whites, and pecans, on cooled baking sheets.
To make the filling: Heat the chocolate and oil together in a microwave-safe bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid but still fluid.
Using a teaspoon, fill the indentations with the chocolate mixture. Let stand until the chocolate sets (you can refrigerate them to speed things up).
Notes
Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 116-118.
Monday through Friday, my friend Hakan Ciling designs for the textile and fashion industries. On the weekend, he is an equally talented baker, as this moist, fruit studded cake shows. If you are serving it for an evening dessert, top it with shipped cream flavored with ground cinnamon or nutmeg.
Ingredients
Softened butter and all-purpose flour for the pan
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 ¾ cups sugar
1 ¼ cups vegetable or grapeseed oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup very coarsely chopped walnuts
1 cup dried cranberries
1 cup pitted dates or dried plums (prunes), cut in half
1 cup golden or dark raisins
12 ripe figs, tips trimmed and cut lengthwise into quarters (about 1 ½ cups)
Instructions
Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9-inch tube pan with a removeable bottom (such as angel food cake pan) and tap out the excess flour.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the sugar and oil with an electric mixer set on high speed until the mixture is very pale, about 5 minutes. One at a time, beat in the eggs, followed by vanilla, scraping down the sides of the bowl as needed. Fold in the walnuts, cranberries, dates and raisins. The batter will be very thick.
Spread half of the batter in the prepared pan. Arrange half of the figs in a ring in the pan, pressing them lightly into the batter. Repeat with the remaining batter and figs.
Bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 1 ¼ hours. Let cool in the pan on a wire cooling rack for 15 minutes. Run a knife around the inside of the pan and the tube and lift out the insert. Invert the cake onto the rack, unmold and let cool completely.
Notes
Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 56-57.
When all the local farm stands are stocked with big baskets of berries, I can't resist buying them. I love the way blackberries cook up and hold their shape, with their sweet/tart taste. And the blackberries against the yellow hue of the cornmeal in the crust make a beautiful presentation. Serve this the day it's made, with fresh whipped cream or ice cream - it's lovely on its own too!
Ingredients
DOUGH
1 cup unbleached all-purpose flour, plus more for rolling the dough
1/2 cup fine yellow cornmeal (not coarse or polenta)
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold salted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
FILLING
1 teaspoon unbleached all-purpose flour
2 cups fresh blackberries
3 tablespoons sugar
1 tablespoon cold salted butter, cut into small pieces
1 tablespoon sugar for sprinkling (optional)
Instructions
To make the dough:
In a medium bowl, mix together the flour, cornmeal, sugar and salt. Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with small pea-sized pieces of butter. In a small bowl, mix together the egg yolk and water. Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
Gather the dough into a thick disk. Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
On a ligthly floured work surface, roll out the dough into a 10-inch round about 1/8 inch thick. Fold the dough in half, and then reopen on the prepared baking sheet. The dough cracks easily, but just press it back together if it does and don't worry, as the look of the dessert is very rustic.
For the filling:
Sprinkle 1 teaspoon of flour over the dough leaving a 2-inch border all around. Spread the berries over the floured section of the dough. Sprinkle them with the sugar and dot with butter. Fold the uncovered dough up over fruit, pleating it as necessary. If the dough cracks, not to worry - just seal the tears. If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes. Let the galette cool on the baking sheet. Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter.
Notes
Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 92-94.
Tate’s Bake Shop also has some holiday exclusives (see below) which are super delicious and seasonal, available for purchase online and at the Southampton store location.
Disclosure: All opinions expressed here are my own and for participating in Tate’s Bake Shop Holiday Giveaway Promotion, I received a copy of their new cookbook “Baking with Friends”.
It’s that time of year again as Summer is ending and the weather is changing, perfect time of year for game day parties, Labor Day parties and heartier fare for a crowd. When I think about the perfect food to celebrate early Fall with friends and family, Savory Slow-Cooked Pulled Pork comes to mind.
Chef preparing Pulled Pork
Last week I was invited to a special Pork-a-Palooza! event in Chelsea sponsored by The National Pork Board– I had the opportunity to hear Sara Kate Gillingham-Ryan – food writer, recipe developer and author of the popular website The Kitchn, speak about her love for Pork and all the simple delicious ways you can make it just by throwing a gorgeous Pork Shoulder (or any cut you choose) braised in the oven, grilled or in a Crock Pot with your veggies, seasonings and marinades and letting it cook slow and low until you get juicy, flavorful, melt-in-your-mouth goodness.
Herb Rub Oven-Braised Pulled Pork
We sampled three different varieties of Pulled Pork (Chili Rub Slow Cooker Pulled Pork, Savory Rub Grilled Pulled Pork, and Herb Rub Oven-Braised Pulled Pork) and got creative by whipping up some tasty Pork dishes for ourselves such as Pulled Pork Soft Tacos, Fried Rice, Caesar Wraps, Quesadillas, Egg Scrambles, Pizzas, Baked Potatoes, Tostadas, Salads, Sliders, and Grilled Cheese. Talk about an inspiring delicious event!
1 3-pound boneless pork shoulder or sirloin meat
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or other neutral-flavored oil
1/2 cup chicken broth
Line a 9×13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt and cayenne. Rub the mixture all over the sides of the meat, pressing to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
Serving suggestions: This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbeque sauce and slaw, or enjoy it in your favorite chili reicpe or on top of a Tex Mex Caesar salad.
Prep time: 10 minutes
Cook time: 5 1/4 to 8 1/4 hrs
Serving size: 8 to 10 servings
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Cookbook Giveaway!
*THE GIVEAWAY HAS ENDED AND OUR WINNER IS YOLANDA BARAJAS SMITH! CONGRATULATIONS!
I am giving away one (1) copy of Sara Kate Gillingham-Ryan’s cookbook,Good Food to Share, to one lucky person, drawn by random. If you haven’t seen this cookbook, you absolutely need to! It’s hardcover, and full of gorgeous food photography and recipes for entertaining with family and friends. Sara has amazing menus for planning a simple supper or an impromptu dinner party with fresh and flavorful ingredients and gives great tips for cocktail, beer and wine pairings for whatever occasion you are planning to have with friends.
All you need to do to receive one (1) entry, is to leave a comment on this post what is your favorite way to prepare and eat Pulled Pork.
For additional entries, tweet this post, pin it, share it on Facebook (you’ll get separate entries for each!), and let me know in separate comments on this post that you’ve done so. For even more entries, follow Artful Gourmet on Twitter and Facebook and also let me know you’ve done so!
The giveaway begins on Friday August 31st and will end on Sunday, Sept 9th at 11 pm EST.Please leave your email with your comments (this will not be made public) so that I can contact the winner of the giveaway and send the cookbook. Good luck! I hope you enjoy the recipes and make some fun, creative Pulled Pork recipes yourself!
I recently had the opportunity to attend a special press dinner in support of the upcoming launch of Jackson Landers’s book, ‘Eating Aliens’ and of Matthew Weingarten and Raquel Pelzel’sbook, ‘Preserving Wild Foods.’The dinner was a preview of some of the recipes from their upcoming book launches this Fall with Storey Publishing, held at the lovely cooking school and event space at Haven’s Kitchen in NYC. I met the Chefs and Authors, publishers and other journalists from the food media world. We learned about invasive species and foraging wild foods as well as the philosophy behind sustainable eating, hunting and cooking and sampled wild and amazingly delicious dishes from their books.
Haven’s Kitchen NYC
So what kind of wild food did we actually eat? Delicious food it was, but stuff you wouldn’t normally think of or hear about or see on a restaurant menu for a Saturday night dinner out on the town. We ate Dandelion Jelly Toasts, Pan-friedSnakehead (a large, black, meaty invasive fish that is absolutely delicious and tastes like swordfish!), Lionfish with Furikake Seaweed Salt (my favorite dish of the night, see recipe below), Chinese Mystery Snails, Fiddlehead Ferns, Wild Ramp Pesto, Pickled Garlic Scapes, Pickled Wild Chanterelle Mushrooms with Crostini (another one of my favorites! see recipe below), Homemade Sausage, and Duck Prosciutto, Mulberry Shortcakes and more delicious wild, foraged foods.
This event was a great learning, tasting and meet and greet experience with other foodies and talented chefs, hunters and cookbook authors. They made this wild food taste so good it made me want to start foraging my own wild mushrooms, ramps and berries and start canning and pickling my own gourmet creations, while supporting sustainably and reducing the amount of invasive species around the world all at the same time. I can’t say I’ll be hunting my own game or diving to catch fish with my bare hands anytime soon – I’ll leave that to the masters that I met that evening…
Matthew Weingarten is a New York City-based chef who has garnered great acclaim for his heritage comfort food. His food reflects a strong sense of place and season, and he is a committed proponent of sustainability and authenticity. He is a director on the board of Chefs Collaborative and lives in Brooklyn, New York. Read more/pre-order ‘Preserving Wild Foods’ Cookbook online.
Raquel Pelzel
Award-winning writer Raquel Pelzel has collaborated with professional chefs on thirteen cookbooks, including the James Beard-nominatedDamGoodSweet and Masala Farm. She is a former editor at Cook’s Illustrated and lives in Brooklyn, New York. Check out Raquel’s website for more info on her background, cookbooks and recipes.
Another great video “Close to the Bone” – An intimate and suspenseful portrait about hunting, sustainability and love by videographer Helenah Swedburg.
Here’s a couple of my favorite recipes from the Preserving Wild Foods Cookbook that we sampled at the press event. Enjoy!
Toast the spices over medium-high heat until fragrant and the fennel seeds take on a bit of color, about 2 minutes. Add 1/4 cup kosher salt. Stir in the salt and continue to cook until the salt is warmed through, another 1 minute.
Pour the salt and spices over the mushrooms and herbs and set aside while you make the pickling liquid. In a medium saucepan, boil
2 cups water
1 cup fruity olive oil
1/2 cup aged sherry vinegar
1/4 cup dried currants
8 garlic cloves, thinly sliced
2 tablespoons sugar
Pour over the mushrooms, tightly cover the bowl with plastic wrap, and set aside until the bottom of the bowl is cool to the touch and the liquid is at room temperature, 1 to 2 hours.
Sterlize the jars and divide the mushrooms among the still-warm jars, leaving 1/2 inch headspace. Clean the rim of the jars with a clean kitchen towel before covering with the lids. Fasten the lid and band. Set up a hot water bath and submerge the jars placing gently on a canning rack, covering with 1 inch of water. Bring the water to a boil and process the jars for 15 minutes in a boiling water bath.
When processing is complete, use the canning tongs to transfer the hot jars to a kitchen towel-lined surface. Listen for the pops of the seals as the jars cool.
The next day, test the seal by pressing on the center of the lid (it shouldn’t bounce back). Simply put the jar in the fridge and use right away.
Store in a cool, dark, dry place preferably between 50 and 70 degrees F, for up to a year.
Eat alone or serve on an antipasti platter with smoked, cured meats, cheeses and vegetables with crusty bread or crostini and crackers.
Makes 2 pints (four 8 oz jars).
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Furikake Seaweed Salt (Fish and Meat Seasoning)
Furikake gives a blast of umami to the most ordinary of meals. Sprinkle it on plain sticky rice and any type of noodle, simply prepared steamed veggies and lightly grilled or pan-seared meats and fish. The sesame seeds reduce the amount of salt in the seasoning and the mineral-rich seaweeds ensure that you’re body gets what its craving when you hanker for a salty snack.
In a small bowl,
2 tablespoons fine sea salt
1 tablespoon sugar
1/4 cup warm water
and set aside. Heat a medium skillet over medium-low and pour in
1 cup sesame seeds
Toast the sesame seeds, stirring often, until they are golden, 5 to 7 minutes. Pour the salt-sugar water over the sesame seeds. The liquid will bubble violently; once it calms down, stir the sesame seeds so they don’t clump. Reduce the heat to low and continue to toast the sesame seeds for 30 seconds. The pan will be almost dry at this point. Watch the seeds, as you don’t want the sugar to burn. Remove the pan from the heat and crumble in
2 sheets nori
1 (6-inch) sheet dulse (or 1/4 cup dry dulse flakes)
Set the pan back over low heat and stir the dulse and seeds. The seaweed will soften up a bit, and then become fragrant and dry. Once the seaweed is crisp again and dry to the touch, after about 30 seconds, remove the pan from the burner and turn out the seasoning onto a large platter to cool. Put the furikake into a glass jar or shaker and use to season anything that needs a wake-up call. (This is the seasoning we sampled on the Pan-Seared Lionfish – it was absolutely AH-MAZING!!!!)
Makes about 1 1/2 cups.
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All photos credited to Kristen Hess, The Artful Gourmet. Copyright 2012. Please do not share or distribute any of the photos or videos on this website commercially or for personal use without permission from the respected owners.
I recently had an opportunity to meet an amazing author/chef/blogger/photographer at a recent book launch party at Candle 79, Michael Natkin. If you haven’t checked out Michael’s award-winning vegetarian blog, Herbivoracious, then you absolutely must. His creative vegetarian dishes are colorful, fresh and vibrant, and he recently published his first cookbook named after his blog. I had the opportunity to meet Michael at the party and get a signed copy of his cookbook which I absolutely adore (even though I am not a vegetarian) and loved the recipes so much that I wanted to share a few with you and offer a chance for you to enter to win a copy of the amazing cookbook yourself, giveaway courtesy of Harvard Common Press.
The cookbook is full of 150 recipes and global dishes that he has created based on inspiration from his travels around the world: Mediterranean, Middle East and Asia are some of the main areas of influence on his cooking, which has led to his unique dishes full of taste, texture, aroma and gorgeous presentation. Appetizers and Small Plates, Soups and Salads, Sandwiches and Tacos, Pasta and Noodle DIshes, Side Veggie Dishes and Desserts are all colorfully presented in this beautiful cookbook.
Whether you are an omnivore, herbivore, vegan, vegetarian or pescatarian (or just love fresh veggies, salads and healthy recipes) – I know you’ll love this cookbook as much as I do! Michael has also graciously given me two recipes from his cookbook to share with you: Over The Top Eggplant Parmesan and a cool and refreshing Watermelon, Radish and Watercress Salad (see recipes following). Enjoy!
***THIS GIVEAWAY HAS ENDED! CONGRATULATIONS TO OUR WINNER, SHEA ROSS OF ATLANTA GA! STAY TUNED FOR FUTURE COOKBOOK GIVEAWAYS 🙂
Here’s how to enter to win a copy of the cookbook (open to US/Canadian residents only):
Comment on this post: Tell me what is your favorite vegetable or vegetarian dish, or simply why you would like to win the cookbook to receive one (1) entry;
Share this post on Twitter, Facebook, Tumblr or Pinterest with your followers & get an additional entry for each post;
*** VERY IMPORTANT! ***Leave a separate comment for EACH of your entries or only one entry will be counted.For example, leave your first comment about your favorite vegetable or vegetarian dish and why you want to win the cookbook, then add another comment to say “I follow you on Twitter”, another to say “I follow you on Pinterest”, etc. If you already follow me on Twitter, Pinterest and/or Facebook let me know as well, since this counts as an entry.
*NOTE: Please make sure to provide your current email address (which won’t be visible) so I can reach you if you win.
I will randomly draw one lucky winner on Sunday, June 10 at 11 pm EST. Good Luck and enjoy the recipes from Michael’s book below!
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Over-the-Top Eggplant Parmigiana
Eggplant Parmesan
SERVES 6 1 HOUR (40 MINUTES ACTIVE)
For this no-holds-barred eggplant parmigiana, the eggplant is breaded with panko and pan-fried, layered with fresh mozzarella and homemade tomato sauce, finished in the oven, and then topped with a dice of fresh heirloom tomatoes. It makes a satisfying entrée, and you need only add a green salad to make a celebratory dinner.
I don’t salt and drain eggplant for most uses, but it is worthwhile in this recipe. Extracting some of the liquid makes the eggplant fry up firm yet fork-tender. You don’t want any mush factor in your parmigiana.
Here’s a great tip for breading. Use one hand to put the eggplant in the flour, egg, and bread crumbs. Use the other hand to toss the eggplant in the bread crumbs and into the skillet. By keeping one hand for the wet stuff and the other for the dry, you avoid getting your hands breaded along with the eggplant!
The finest canned tomatoes for Italian dishes come from the area of San Marzano; look for that name on the can.
Ingredients
3 large or 5 smaller globe eggplants (about 4 pounds total)
Kosher salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 cups canned crushed tomatoes (preferably San Marzano)
1 cup all-purpose flour
3 cups panko bread crumbs
4 large eggs, beaten
Vegetable oil, for pan-frying
12 ounces mozzarella, thinly sliced
1 cup freshly grated Parmigiano-Reggiano
2 handfuls fresh basil leaves, coarsely chopped
To Serve
1 1⁄2 cups diced vine-ripened tomatoes (only truly good, ripe tomatoes will do here; don’t use those supermarket ones ripened with ethylene gas)
1 handful fresh basil leaves, coarsely chopped
Kosher salt
Freshly ground black pepper
Directions
Peel the eggplants and slice lengthwise into planks a scant 1⁄2 inch thick. Layer in a colander with a heavy sprinkling of kosher salt between each layer, top with a plate, and weight with some cans. Set aside on a plate to drain for at least 30 minutes. Wipe off excess salt with a paper towel.
Heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the crushed tomatoes and bring to a simmer. Reduce the heat and simmer for 15 minutes, while you make the rest of the recipe. Don’t add salt, because the eggplant will still have residual salt from the draining process.
Set up a rack or baking sheet covered with paper towels for draining the fried eggplant. Butter a 9 x 13-inch baking dish and preheat the oven to 400°F.
Set up for dredging, with plates for the flour and bread crumbs and a shallow bowl for the eggs. Heat a good 1⁄4 inch of vegetable oil in your biggest skillet over high heat. Working with two slices of eggplant at a time, pat them in the flour until they have a dry coating, then drag through the egg, and finally press both sides in the bread crumbs, covering thoroughly. Place them in the skillet, where they should start sizzling immediately. Don’t pack them in too tightly in the skillet; leave yourself some room to work. Flip when brown, about 2 minutes, then brown on the other side. They should be fork-tender at this point (the oven time is just to melt the cheese, not cook the eggplant). Transfer the eggplant to the rack to drain. Repeat with the remaining eggplant, adding more vegetable oil as necessary.
To assemble, set down your first layer of eggplant in the prepared baking dish, and top each slice with a couple tablespoons of tomato sauce, a piece of mozzarella, a bit of Parmigiano, and a bit of basil. Build up three layers, finishing with cheese.
Bake until the cheese is thoroughly melted, about 20 minutes.
To serve: Toss the diced tomatoes with the basil and a pinch of salt. Put an eggplant stack on each plate, and top with 1⁄4 cup of the tomato salad and a grind of fresh black pepper.
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Watermelon Radish and Watercress Salad
Watermelon, Radish and Watercress Salad
GLUTEN-FREE
SERVES 4
10 MINUTES
This delicious salad is driven purely by its beautiful ingredients; all you have to do is take a little care to arrange them nicely.
Watermelon radishes are green on the outside, but when sliced you see that they are intensely red in the middle, looking much like tiny watermelons. If you have a mandoline, use it here: It is excellent for slicing them thinly and evenly.
If you have difficulty finding watercress, check the refrigerated produce section of upscale markets. They often carry hydroponic watercress, making this peppery green, once strictly seasonal, available year-round. Look for bright, fresh leaves with no signs of wilting. The tart cress makes a great foil for the sweet figs and pomegranate seeds (or more technically, arils).
Ingredients
1 large watermelon radish, very thinly sliced
Extra-virgin olive oil
4 handfuls watercress, rinsed and dried
1 lemon
4 ripe fresh figs, halved
1⁄4 cup pomegranate seeds
16 shavings Parmigiano-Reggiano or other hard aged cheese
12 toasted walnut halves
Flaky sea salt (such as Maldon)
Directions
Arrange a circle of watermelon radish slices on each of four chilled plates. Drizzle with a little olive oil.
Toss the watercress with a bit of the olive oil and a squeeze of lemon juice. Place a fluffy handful on each plate. This is the critical step to making the salad look nice—aim to make a tall, high mound in the center, and don’t let it spread out.
Add 2 fig halves, 1 tablespoon pomegranate seeds, 4 cheese shavings, and 3 toasted walnut halves to each plate. Sprinkle with flaky sea salt and serve immediately.
Herbivoracious is also available in an enhanced e-book edition, with 25 videos featuring Natkin touring ethnic markets, introducing ingredients and showing how to choose them, and preparing recipes from the book. The e-book will also offer social media functionality for sharing recipes, photos, and video on Facebook, Twitter, and blogs.
I stumbled upon this handmade cheese-making mecca a few weeks ago while on a stroll to the Union Square Farmer’s Market in the Flatiron District in NYC and was blown away by the impressive facility and store/restaurant as soon as I walked in. Founded by Seattle cheese makerKurt Beecher Dammeier, Beecher’s offers customers a full range of handmade cheeses and gourmet artisan foods and wines with a cafe, coffee bar and store. There’s a huge window as soon as you walk in where you can watch the cheese makers, well, making fresh cheese in their in-house facility all day long. You can also visit their cellar and taste a glass of wine and check out their “cheese cave” where rows upon rows of cheeses are being aged to perfection. They also have three cookbooks with their signature recipes, and are famous for their “World’s Best” Macaroni and Cheese recipe which is in the book and you can also purchase pre-made in their shop or cafe. The retail store offers a bountiful, well-curated selection of the “best of” American artisan cheeses and charcuterie. While visiting, they’ll introduce you not only to their favorite cheeses and meats but also to the talented producers they know and love. You’ll also be provided with fantastic accompaniments- antipasti, crackers, honey, pickles, etc- for your carefully chosen cheeses and meats, all true to their mission of natural, additive-free foods.
I can’t believe I’ve lived in NYC for 7 years and haven’t been to this amazing place until last weekend when I stopped in for brunch. Veselka is a hopping little place in the East Village that specializes in Ukrainian foods and I had to stop in to sample their potato pancakes. Coming from a German-Polish family, my Mom used to make the best potato pancakes served with apple sauce and sour cream so of course I had to size these babies up to see if they compared, and I have to say they did. I had the brunch with a cheese omelette, a piece of their fresh made Kielbasa, rye toast and of course the pancakes. Bummer I forgot to order some of their famous Pierogies, Stuffed Cabbage and Beef Stroganoff – more family favorites I grew up eating..oh well, maybe next time! I’ll definitely be back for another foodie excursion to this yummy place. In fact, I just may grab a copy of the Veselka Cookbook to make some of these noms at home!
Veselka Restaurant was started in 1954 by Wolodymyr Darmochwal who had recently emigrated from the Ivano-Frankovsk region of Ukraine. In the early days Veselka was a humble neighborhood candy store and newsstand that had a small counter and a few tables where a small selection of Ukrainian dishes were served. The popularity of these homemade dishes helped Veselka to grow over the years and become a full fledged restaurant serving a large variety of homemade Ukrainian and American dishes. Some of their signature dishes include: Cabbage Soup, Pierogies, Kielbasa, Potato Pancakes, Ukrainian Borscht, Beef Stroganoff, Bigos (a hearty Ukrainian Hunter’s stew made with Kielbasa, Sauerkraut, Pork and Onions served with a side of mashed potatoes), Ukranian Meatballs, Veal Goulash, Stuffed Cabbage, Soups, Salads, Burgers, Brunch…the list goes on! The atmosphere is buzzing and busy, and the kitchen is open in the front near the fresh baked goods and desserts counter which you also should not miss.
I don’t get out to Brooklyn as much as I’d like to and especially Williamsburg – a funky creative foodie part of town that has some great restaurants. I stopped in to Roesling Tea Room after visiting a photographer friend of mine looking for a small bite to eat and a glass of vino after our meeting. I ordered at the bar and sampled a side of their luscious Macaroni and Cheese which was oooey gooey layers of cheese and shells with a dash of hot sauce topped with some fresh parsley. It was the perfect size for a small bite of goodness and was only $10 to boot. Their cocktail menu is pretty cool too with unique drinks such as “The White Witch” made with Flor de Cana and Creme de Cacao and Cream, or the “Way Too Early” made with Earl Grey tea, Gin, Lemon and Champagne.
They do have a full dinner menu (see link below) offering Apps such as Grilled Razor Clams, Raviolo with Garlic, Ricotta, Chili and Squid and a hearty Lamb Ragu over Vermicelloni with ground hazelnuts. If you’re hungrier and want a full meal, try the Steak Tartare, “Cock-a-leekie” Chicken, Grilled Hangar Steak or Softshell Crab. The atmosphere is dark and moody, with an open wrap around bar and is perfect for a quiet, intimate dinner with friends or a date. They also serve lunch and brunch with burgers, eggs, salads and fresh sides and offer room for parties and events in this impressive cool space and location.
If you’re ever in Chelsea in NYC, this is a must-see destination. The ultimate “Festival of Shops”, Limelight Marketplace is a theatrical and fun shopping experience, located inside the restored Episcopal Church of the Holy Communion of 1845, and the infamous swanky Limelight Nightclub that was hoppin’ in the 70’s and 80’s. Redesigned by Henry Bendel, it re-opened its doors in 2010 to reveal a 3-story grand emporium filled with shopping, food, fashion, restaurants, art and home furnishings, decked out with grand arched ceilings, and the recently uncovered huge stained glass windows and limestone arches from the original church architecture. Inside you’ll find some cool bars and restaurants like the famous Grimaldi’s Pizza, Cava Wine Bar (Italian Meats, Cheeses, Wines), Jezalin’s (artisan soups, sandwiches, salads and chartucerie) and soon Cross Bar. Upstairs on the top floor you can’t miss the Marie Belle Cacao Bar and Luxury Chocolates. They also have an outdoor garden atrium (which is currently decorated with Indian tents) where you can chill out and enjoy a coffee or just stare at the amazing grand old architecture in awe.
Funny story how I ended up here in New Haven, CT for Cinco de Mayo…last Saturday I was supposed to go to the Foodstock Festival up at Wesleyan University in Middletown, CT to see a great lineup of speakers and check out some amazing food vendors. So I rented a car online, took an early 2 hour train ride up to New Haven Union Station to pick up my rental car. Well, apparently even if you’ve pre-paid for your car you still need a credit card to give them to take the car for the day. All I had was my camera, a Mastercard debit card and some cash – no go. Needless to say, my day in New Haven wasn’t all that bad. I walked around the beautiful campus of Yale University, went to the Yale Art Gallery, cruised around Chapel Street to grab a coffee and checked out the cute shops and boutiques. On my journey around town, I started getting really hungry for some Mexican and discovered a cool little place called Geronimo’s Tequila Bar and Southwest Grill, to celebrate Cinco de Mayo with some margaritas and food.
I had a couple of margaritas since they were only $5 for Cinco de Mayo, and tried their Chicken Tortilla Soup which had huge chunks of white meat shredded chicken, fresh veggies and crunchy tortilla strips on top. The chips were handmade, and the salsa super fresh and chunky with lots of cilantro, just how I like it. For an entree I ordered the Pork Quesadilla which had shredded roasted pork bathed in a Chimayo chile sauce with chihuahua cheese and scallions; topped with fresh grilled corn salsa salad. Delicious! warning: just be super careful if you sample their homemade habenero pepper sauce – its super tasty but super HOT, believe me you only need a smidge to taste the heat!
My waitress was super cool and was patient with me as I ran around the restaurant taking pictures of all their cool Southwestern artifacts and cool interior design inside the restaurant. Chef Timothy Scott (Connecticut native who studied with Anne Willan at La Varenne Culinary School in Burgundy, France) and I chatted for a while as he showed me around the restaurant and told me about all the local, organic ingredients he uses and the South Dakota farms he visits to source all of his meats for some of their unique dishes as the Smoked Buffalo Brisket Tacos and Elk Chili. The menu has your typical Mexican dishes but they are infused with a “Santa Fe” New Mexican flavor, using traditional foods and flavors of the Native Americans, Spanish, Mexican and Anglo-Americans that settled there. Its primary ingredients consist of corn, beans, chile peppers, rice, tomatoes, avocados, pork and bison. Slow-stewed meats and chilis, and natural heat from various chile peppers give the cuisine here a bold, rustic flavor that is distinct from other Mexican cuisine. Don’t miss it if you’re ever up visiting Yale or just cruising around New Haven for a day.
There’s a new kid in town – an amazing organic grocery market and restaurant called Forager’s City Grocer in Chelsea, sister to the Dumbo Brooklyn location. Everything inside the market is sourced from their local farms and made fresh daily on premises. They have a meat counter and prepared foods kitchen with fresh soups, salads, roasted veggies, house-cured pastrami, roasted chicken and herb-roasted porchetta (to die for!). Cruise towards the back and you’ll find a lovely cheese section, olives, cured and fresh butchered meats, and a full line-up of local, and more organic dairy products like yogurt, cream, butter and milk. They have plenty of spices, honeys, jams, imported pastas and other cool gourmet items. And in the front, you can’t miss the coffee bar and dessert counter where they have freshly baked cupcakes, croissants, and unique-flavored glazed donuts like Hibiscus and Blood Orange…Oh my.
The restaurant inside the market has a clean design with an open kitchen and bar, high tables and stools and lots of natural lighting. The cuisine has an Asian flair, offering lunch, brunch and dinner. All the menu items are created with local, organic ingredients, house-cured meats and fresh veggies straight from their farm. They have great salads such as Raw Dayboat Salad with Yuzu Koshu and Crushed Lemon Oil, or Fermented Tea Leaf Salad with Dried Shrimp, Sesame, Peanuts, Crispy Garlic and Split Peas. Or try the Wok-Tossed Berkshire Pork Short Ribs or Crispy Whole Prawns with Chiles, Prickly Ash and Green Onions. Brunch is a new thing, serving up fresh omelettes, buttermilk biscuits and gravy, cinnamon french toast, house smoked pepper bacon and house made quinoa granola with fruit. And don’t miss the Forager’s wine store attached to the market next door where you can find organic wines from grape farmers all around the world.
The Chelsea location has also launched the debut of their expertly handcrafted cocktails along with a menu of beers and eco-minded selected wines on tap. The new, eclectic cocktail menu was designed by head bartender Aaron Polsky (also of Amor y Amargo). The menu is heavily influenced by the market’s hyper-local foraged produce and seasonally inspired house-made syrups and infusions. Some of the cool new cocktails to try are:
Gordon’s Healthy Lunch – made with Dorothy Parker Gin, Foragers Farm spicy baby lettuce juice, lime, meyer lemon oleo saccharum
Doug’s Spring MP – with Tequila Pueblo Viejo Blanco, rhubarb, tarragon, raspberry shrub, soda
I recently went on a search of some pretty cupcakes for a photoshoot I am working on, and found this cute little place called The Cupcake Cafe in Hell’s Kitchen on 9th Avenue and 40th Street near Times Square. It’s a quaint little place with a tiny kitchen in the back where they bake and design their pretty floral cakes and cupcakes with great detail. Anne Warren, co-owner, also designs custom wedding and personalized birthday cakes and offers cake decorating classes and film catering. The interior has a cute bench, a table and a few stools where you can sit and enjoy a coffee and a luscious buttercream-frosted flowery cupcake, just because. No frills, just a cozy spot to indulge.
While on my journey around town in New Haven, I stopped into this cool, colorful store on Chapel Street called Metaphore -Eurostyle. I met the owner and artist, Liza Clayson, who showed me around her store full of custom art andgorgeous hand-painted furniture, shower curtains, linens, dishes, glassware, French pantry gourmet items such as sea salts, oils, honeys, vinegars, mustards, jams, teas, and cookies. We had an even more colorful conversation about the town, restaurants, blogging and marketing and who knows what else. I couldn’t help but start dreaming up all the cool photography and food styling sets one could design with her pretty hand-painted and imported goodies. Liza also has plenty of unique and unusual European-imported goodies in the store, thus the name “Eurostyle”. Many of her items are things you won’t find here in the U.S. – she has customers that come in the store from all over to buy her unique things. You just have to check it out for yourself. If you can’t make it to New Haven, you can call her directly and place a personalized order. Now that’s pretty cool.
If you like fried chicken like I do, great – but this is no ordinary fried chicken – this is Seoul, Korea-style fried chicken and a tasty one at that. Located on Fifth Avenue near the Empire State Building, KyoChon came to NYC from Korea, opened its flagship store here and never looked back. KyoChon has become a cult-like obsession with New Yorkers (including myself) with its fresh, crispy, juicy fried chicken and tasty dipping sauces. The Soy Garlic and Hot & Sweet Chile sauces are apparently are secret recipes that founder Won-Kang Kwon and his wife whip up in a secret room in the basement of their production facilities in Seoul. They claim to use only fresh, not frozen, chickens, and hand-trim and hand-brush each piece, which is apparent when you taste a piece of their crunchy chicken. This ain’t no Chicken McNugget, folks. They also have sandwiches, salads and wraps filled with fresh veggies and fruits and the interior is pretty cool looking too, with its bright red spiral staircase and clear acrylic Jetson-style chairs and tables. Oh, and the Sweet Potato Fries ROCK.
After living in Atlanta for almost 12 years, it was refreshing to find a honky-tonk fun place in NYC that reminded me of the South.Rodeo Bar & Grill is probably one of the ONLY places in New York that you’ll find local and regional country and blues musicians playing live, where you can sit and enjoy a Margarita and some chips and salsa. This Tex-Mex bar and grill is located on 3rd Ave in Murray Hill and serves a kickass portion of chile con queso and chips, and other Tex-Mex specialties such as Enchiladas, Slow-Smoked Texas BBQ, Quesadillas, Tacos and a nice selection of burgers, sandwiches, appetizers and soups and salads. The live shows are on pretty much every night with different artists, until midnight during the week and late on weekends. They have a great happy hour from 4-7 pm offering half price margaritas and bar food like wings, nachos and sliders. Grab your cowboy boots, get yourself some tequila and some live country and blues – too fun.
THIS GIVEAWAY IS NOW CLOSED FOR ENTRIES. CONGRATULATIONS TO OUR WINNER,
***(Check back for our next awesome cookbook giveaway in the next week!)***
Enter now for a chance to win a copy of La Tartine Gourmande Cookbook! Starting today (5/3/2012), I am running a giveaway for one (1) La Tartine Gourmande Cookbook, courtesy of Roost Books. The giveaway runs until 5/13/2012 at 12:00 AM EST.
To enter the giveaway (open to US/Canadian residents only):
Comment on this post: Tell me what is your favorite Spring dish or ingredient to cook with, and why you would like to win the cookbook to receive one (1) entry;
Share this post on Twitter, Facebook or Pinterest with your followers and get an additional entry for each post;
*** VERY IMPORTANT! ***Leave a separate comment for EACH of your entries or only one entry will be counted.For example, leave your first comment about your Spring dish or ingredient and why you want to win the cookbook, then add another comment to say “I follow you on Twitter”, another to say “I follow you on Pinterest”, etc. If you already follow me on Twitter, Pinterest and/or Facebook let me know as well, since this counts as an entry.
*NOTE:Please make sure to provide your current email address (which won’t be visible on the blog) so I can reach you if you win.
I will randomly draw one lucky winner on Sunday, May 13 at 12AM EST. Good Luck and enjoy the recipes and video from La Tartine Gourmande below!
Beatrice Peltre
If you haven’t seen the food blog LaTartineGourmande.com or heard about the author Beatrice Peltre – Chef, Writer, Recipe Developer and Photographer, then you absolutely need to continue reading on! I recently purchased a copy of her new cookbook La Tartine Gourmande: Recipes for an Inspired Life, which is a delicious, full-color cookbook filled with beautiful, fresh, simple recipes and gorgeous food photography. She has been such an inspiration to me as a Chef, food writer and photographer, and I’ve been following her site for a few years now — I was so excited when her new cookbook came out that I wanted to do a review and giveaway to share her fabulous recipes and photos with my readers.
The cookbook is full of amazing recipes made with whole, fresh ingredients based on French-based techniques. The recipes are beautifully simple and easy enough to make at home or for entertaining friends and family. The book is written in an honest and down-to-earth voice, with stories and recipes based on Bea’s French background and other places she has lived or traveled to such as Denmark, New Zealand and Boston. Bea brings a creative twist to everyday recipes and uses only the freshest ingredients and gluten-free whole grains such as millet, quinoa, buckwheat, and nut flours. She shares stories of cooking with her daughter (Lulu) and takes you inside her kitchen with tales of culinary delight.
Her inspiring recipes are full of bright flavors and colorful fruits and vegetables and tantalizing baked goods. Organized by Breakfast/Brunch, Lunch, Dinner and Desserts, she offers menus within each category for different occasions: The Picnic, Casual Lunch with Friends, The Party with Small Bites, Sophisticated and Elegant Dinners, etc. You’ll find mouthwatering recipes such as Cherry Tomato Tartlets Tatin, Saffron-flavored Crab and Watercress Souffle, and Tagliatelle with Zucchini, Lime and Parmesan. Her gorgeous desserts include Chocolate and Plum Almond Cake with Cinnamon and Apple and Pear Verrines with Millet Crumble and Vanilla Custard and many more luscious creations. Bea has been generous enough to share two of her recipes from the new cookbook below: her lovely Summer Vegetable Tian, and tantalizing dessert Cardamom Chocolate Creme Caramel. Enjoy!
Summer Vegetable Tian
Summer Vegetable Tian
Oh the joy of a melt-in-the-mouth vegetable tian! I have a true weakness for this dish. Originally from the South of France, a tian is a dish in which summer vegetables —similar to those used in a ratatouille — are layered and baked slowly in a low-heated oven. The result is melting layers of flavors and scents that transport you to the Mediterranean. During the summer, when I can get wonderfully aromatic vegetables at the farmers’ market, this is a meal we enjoy weekly. Also, to simplify dinner when you’re busy, prepare the dish ahead of time, or even the day before.
Ingredients
1 tablespoon chopped lemon thyme or regular thyme
¼ cup chopped basil
5 garlic cloves, minced
2 Italian eggplants (280 g; 10 oz), sliced into thin rounds
Sea salt
Olive oil
2 zucchini (400 g; 14 oz), thinly sliced (use a mandoline if you have one)
3 to 4 ripe tomatoes (550 g; 19 ½ oz), thinly sliced
2 fennel bulbs (280 g; 10 oz), thinly sliced (use a mandolin if you have one)
Pepper
Preparation
In a small bowl, combine the chopped herbs and garlic. Place the eggplant slices in a colander and sprinkle them with sea salt. Let them rest for 30 minutes so the moisture releases. Pat dry with paper towels.
Preheat the oven to 320 degrees F (160 degrees C).
Brush a large oven dish with oil and layer your vegetables into it in this order: 1 layer of tomatoes, 2 layers of zucchini, 1 of eggplant, 1 of fennel; repeat this pattern until you run out of vegetables, adding some of the chopped herbs and garlic each time between layers. Season with sea salt and pepper and drizzle generously with oil.
Place the tian in the oven and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, until the vegetables are tender when pierced with a fork. Check regularly to make sure that they do not brown too quickly, covering the dish with a piece of foil paper if that’s the case. Serve warm with a green salad and grilled meat or fish.
Serves 4.
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Cardamom Chocolate Creme Caramel
Cardamom Chocolate Crème Caramel
This attractive dessert is made for people like me and Philip who cannot resist anything described with words like “dark chocolate” and “custard.” Maybe you are one of these people too? It offers a rich silky aromatic chocolate flan-like cream balanced by a light caramel sauce that you’ll want to dip your fingers into.
You will need:
Six 6-ounce ramekins
Canola oil, for the ramekins
For the caramel:
½ cup (100 g: 3 ½ oz) fine granulated white sugar
2 tablespoons cold water
1 tablespoon hot water
For the chocolate custard:
2 ¼ cups (530 ml) whole milk
1 vanilla bean, split open and seeds scraped out
5 green cardamom pods, crushed
3 oz (90 g) dark chocolate (70% cocoa)
3 large eggs
2 tablespoons blond cane sugar
Unsweetened cocoa powder, to dust
Preparation
Oil six 6-ounce ramekins; set aside.
To prepare the caramel: Heat the sugar and cold water in a small pot. Swirl the pot in a circular movement so that the sugar absorbs the water. Bring to a boil, then simmer at a medium heat — do not stir the sugar at this point, although you can swirl the pot occasionally — and watch the caramel develop. It will be ready when it’s golden in color, which takes about 8 to 10 minutes. Remove from the heat, add the hot water, and stir quickly. Pour the caramel into the oiled ramekins, making sure to coat the bottom and sides; set aside.
Preheat the oven to 300ºF (150ºC).
To prepare the custard: In a pot, combine the milk with the vanilla bean and seeds and cardamom pods and bring to a boil, making sure that it doesn’t overflow. When it boils, remove from the heat and add the chocolate, whisking quickly so that the chocolate melts evenly. Cover and let infuse for 20 minutes. Discard the vanilla bean and cardamom, and using a fine sieve or chinois, strain the chocolate milk.
In the meantime, using a stand mixer, beat the eggs with the sugar for 1 minute. Pour the chocolate milk in and stir quickly. With a spoon, remove any foam that might have formed at the surface. Divide the chocolate custard among the 6 caramel- filled ramekins and place them in a water bath (see Basic Cooking Techniques, page 27, for instructions). Place the custards in the oven and cook for about 50 minutes. To check if they are ready, jiggle the ramekins a little —the center of the cream should be almost set but not fully (they’ll finish setting once they cool down). Remove the ramekins from the oven and let cool completely. Cover each ramekin with plastic wrap and refrigerate for a few hours, or overnight, until the custard is completely set.
To unmold the crème caramel easily, dip the ramekins in boiling water for 1 to 2 minutes, taking care to not let the water spill in. Run the blade of a knife between the custard and the edge of the ramekins. Turn onto a plate and serve with dusted cocoa on top.
Watch the premiere book trailer for the new La Tartine Gourmande cookbook.Music: “The Winter Song” by the band Au Revoir Simone: www.aurevoirsimone.comVideo: Margaret Singer & Max Freeman of Unusually Fine: www.unusuallyfine.com
For more great recipes and inspiration, visit Bea’s website La Tartine Gourmande
Click here to order your copy of Bea’s Cookbook La Tartine Gourmande
This is a non-paid sponsored post and cookbook giveaway courtesy of Beatrice Peltre and Roost Books.
Kathy Freston is is a bestselling author with a focus on healthy living and conscious eating, a health activist, vegan fashion lover, and person obsessed with living and eating well consciously. I had the opportunity to interview Kathy on her healthy living strategies for cooking and eating right, and find out more about her background, bestselling books and favorite recipes.
Veganist
In Kathy’s new book, Veganist: Lose Weight, Get Healthy, Change the World, she discusses how she made the switch from classic, meat and fat-laden comfort foods to plant-based substitutes to create the same dishes, not only healthier for her well-being, but also better for the ecosystem and reversing and preventing disease.
Veganist was an instant New York Times bestseller, as were two of her previous books – Quantum Wellness and The One. She has appeared frequently on national television, including The Oprah Winfrey Show, Ellen, The Dr. Oz Show, Good Morning America, The View, and Extra. She is a regular contributor to the The Huffington Post, and her work is consistently featured in many national publications.
The Lean
Kathy is also offering a limited number of signed copies of her bookThe Lean! –a 30-day plan for achievable, healthy, long lasting weight loss. The philosophy behind the book is about making choices to eat foods that are delicious, filling, and supportive of your weight loss goals. Each day of her 30-day plan, she asks you to make one simple change – from drinking more water, to swapping nondairy for cow’s milk, to exercising for a few minutes each day. Little by little, these changes will help you gain momentum and propel you towards your goals.
“Leaning in’ is a positive, sustainable way to lose weight and transform your health. It’s all about setting an intention for what you want, and then nudging yourself ever so gently in that direction.”
– Kathy
For more of Kathy’s tips and suggestions for cooking, eating right and healthy living, visit her shop on OpenSky.com — the premiere social network for shopping where you can connect with experts in health, food, design and style for exclusive information, advice and insider product recommendations.
***Now for the exclusive interview with Kathy where she discusses about her background, healthy living strategies and cooking tips in more detail.
1. Can you tell me a little bit about your nutrition / culinary training and professional background?
I am just your average food obsessed gal with no culinary training, which is why I enlisted the help of Chef Dayna Mcleod to come up with some super easy and delicious recipes to accompany the weight loss plan!
And on the nutritional front, I’m a researcher rather than a dietician, so I track down the best and most definitive peer reviewed studies on how food affects our health and weight; I try to pull it all together so that the science is easy to understand and applicable to anyone’s daily life.
I’m lucky to know and work with some of the nutrition science rock stars of our time, like Drs. Dean Ornish, Andrew Weil, Caldwell Esselstyn of the Cleveland Clinic, T. Colin Campbell, Professor Emeritus of Nutritional Biochemistry at Cornell University, and Neal Barnard, professor of medicine at George Washington University. I use their work and expertise to substantiate the medical soundness of The Lean plan.
2. When did you realize you wanted to be a nutrition and healthy living expert? Who in your career has inspired you most? What did you learn from them?
My interest in health was first born out of vanity! I wanted to lose weight, have clear skin, and look attractive… all things that had eluded me until I started changing the way I approached food. But vanity was soon taken over when I learned that nutrition could add years (many years) to my life by preventing and reversing disease. THAT’S empowering!
I’ve been inspired most by the people who have lost weight – whether it was 30, 100, or 200 pounds – and turned their health around. They are the best story tellers and motivators because when they share the steps they took and tell how they felt along the way, you can feel in your bones that you can do it too. I love those people; they are game changers – not only for themselves, but for their families and communities, too!
3. Can you tell us a little bit about your healthy living strategies and what makes your menus and healthy eating plans unique?
Here’s my belief: life is meant to be enjoyed, and food is a big part of that. So much of our comfort and joy is connected to enjoying traditional favorites with our friends and family. I’m a big fan of continuing to enjoy the traditional foods we grew up loving, but just upgrading them a bit so that they are healthier. I love pasta with sausage, for instance; so I’ll opt for pasta made from brown rice (you cannot tell the difference between it and white flour pasta) and veggie sausage instead of the fatty stuff from animals. I love tostadas and burritos; but I’ll have them with black beans rather than beef or chicken with all the fixins (nondairy sour cream rather than dairy, though). I love all things creamy, but I make them with cashew cream so that it’s easier on the body. No white-knuckle, hard core discipline – just healthier versions of the things we already love!
4. Can you tell me a little more about your book and eating plan The Lean, and some of the basics key points and advantages behind it?
The Lean is about getting lean in the body, but it’s also about “leaning in” to the process easily and gradually. You have one new task to do each of the 30 days of the plan, and what you do on Day 1, you will also be doing on Day 2, Day 3, etc; so by the end of the 30 days, you will have 30 wonderful new habits that will have crowded out some old bad habits!
5. Can you give us some quick tips and strategies on weight loss and nutrition?
Here are 3 little things you can do right away that will help you begin leaning:
1. Eat an apple a day. The fiber fills you up and keeps your blood sugar steady. The pectin from apples is actually twice as good as other fiber, because it leaves your stomach twice as slowly so you feel fuller longer. Eat one before a meal and you’ll eat far less calories!
2. Drink 8 glasses of water, 8 times a day. This keeps your metabolism (and every other system in your body) running optimally. In regards to weight loss, it’s called pre-loading: people who drink 2 cups of water before meals in a study lost 5 pounds of fat more than people who didn’t drink water in a 12 week period. Easy peasy!
3. Add 2 Tbs ground flax seeds to your food every day (in a smoothie or soup, for instance, or mixed in with oatmeal); the fiber adds volume to your food and fills you up so you are satisfied for hours. And flax has a powerful antioxidant in it called lignans, which are cancer preventative.
Notice how weight loss and health go hand in hand?!
6. What is your signature dish or your favorite recipe, and would you be willing to share it?
Well, there are many (I can say that since I didn’t write the recipes!). I love, love the recipe for cashew cream that I borrowed from Chef Tal Ronnen for the book. All you do is soak raw cashews in water overnight, and then blend them (at a very high speed) with fresh water the next day to get delicious cream that you can use as a sauce, a base for soup, or anything you would have used heavy cream for! It’s way less fattening than dairy, and has zero cholesterol! I also love this Soy Milk Maker because you can make fresh soy milk, almond milk, and cashew milk instantly! Its also great because you can use it to make porridges and pureed soups for a healthier meal option.
7. What are your favorite ingredients to cook with and why?
I really like adding fruits to meals because they make the dishes sweet and textured. I love mango salsa on black bean cakes (recipe in The Lean), sliced pears in salad, or a sprinkling of goji berries into a soup for an extra dash of health.
8. When cooking at home, what do you like to prepare for yourself?
I could live quite easily on soups and salads. I get all my nutrition – protein, complex carbs, and veggies – from them, and they are super hearty and fulfilling. And did I mention easy? Also, when I make a soup or chili, I make at least double what I need and freeze half of it for a later date when I may not have time to cook.
9. What are your favorite cookbooks/books that you recommend (besides yours!) to help readers eat healthier and more nutritiously?
If you are a real chef – or aspire to cook like one – I love The Conscious Cook by my friend Tal Ronnen. His dishes are exquisite!
10. Is there anything else you’d like to tell us about yourself?
I’m all about progress, not perfection! I believe that we can all lean into healthy changes, one small step at a time.
I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.
The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans – lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamycasseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.
The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!
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Beach Bites
8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds
Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.
Makes 40.
Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida
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Savannah Sin
2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3 cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread
Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.
Serves 20.
Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.
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Pirate’s Milk Punch
1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk
Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.
Makes 1 gallon (16 servings).
Recipe from The Life of the Party, The Junior League of Tampa, Florida.
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Eggs “Bama”-dict
Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste
Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter
To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.
To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.
To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.
Serves 12.
Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.
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White Spanish Gazpacho
3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons
Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.
Serves 6.
Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC
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Sweet Tart Salad
Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper
For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.
For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.
Serves 8.
Recipe from Tables of Content, Junior League of Birmingham, Alabama.
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Toasted Brie Chicken Tea Sandwiches
2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced
Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.
Makes 12 to 14 sandwiches.
Recipe from Savor the Seasons, The Junior League of Tampa, Florida.
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Seurat Salad
1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon
Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.
Serves 8.
Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.
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Father Art’s Pozole
1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste
Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.
Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.
Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.
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Oven-Fried Chicken
6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste
Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.
Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.
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Crabmeat Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.
Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.
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Baked Heirloom Beets with Balsamic Vinegar
1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil
Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.
Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.
Serves 4.
Recipe from California Mosaic, The Junior League of Pasadena, California.
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Church Street Squash
2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika
Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.
Serves 6.
Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.
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Fresh Peach Crisp
1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water
Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.
Serves 6.
Recipe from Savannah Style, Junior League of Savannah, Georgia.
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Lochness Bars
1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional
Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.
Makes 60 bars.
Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia
