Normally I am the first person to say, "I am an omnivore, and I don't have any dilemmas"- which isn't exactly true. I participate in Meatless Mondays and really try to carry on the practice 4 times a week. I care greatly about the presence of genetically modified foods in our country. And every spring there comes a need to re-set my eating habits.

Last year Kimberly wrote about her 21 Day Vegan Cleanse. I have just completed a 14 day cleanse that was brought on by my allergies and a need to kick some bad habits that had formed over the past few months. In the process I began to really think about my relationship with food. I am not the only aging food professional who has been on this quest of late either.

Well known NY Times columnist, cookbook author, and blogger Mark Bittman wrote about being  vegan before dinner when he learned that he needed to shed some weight for health reasons. Peter Kaminsky's soon to be released book Culinary Intelligence explores how to maximize flavor per calorie. In his own words "This book is all about pursuing the pleasures of the table on the path to good health."  And this piece about sugar as a pro-oxidant on 60 Minutes was incredibly interesting to watch and equally compelling to greatly reduce my intake of simple sugars.

In any event, I certainly don't prescribe to the Kate Moss school of  "Nothing tastes as good as skinny feels." However, there is something about spring that makes me want to rid my house and my body of built up toxins. In the process of greatly reducing the amount of calories I ate everyday, not drinkning alcohol, gluten, dairy, sugar or meat, and thinking carefully about  what I ate for 14 days I came to an understanding about my eating habits. The end result was a few less pounds, greatly improved sleep and many new recipes and products that I am going to start incorportating into my life (see below).

Before going on my vegan cleanse I thought that not eating meat and cheese for that long would be really difficult. Interestingly enough the hardest things to give up were sweets and wine. Which made me realize that I really needed to make a simple change in my eating habits and replace those cravings with better choices.

Pantry staples for an enjoyable cleanse:

 
South River Miso – Dandelion is a natural diuretic so this was a flavor I used. Don't hestitate to try all their amazing types of miso.

 
Rejuvila – Use this is your smoothies. I made it with freshly squeezed orange juice and a banana.

On the days when I needed protein I added a scoop of this raw protein powder which is made from a plethora of raw organic sprouted grains and beans. No, it doesn't taste good but it did the job.
 

 
Nettle Tea by Traditional Medicinals

 
Deep Cleasnse Tea By Bija

It's easy enough to make nut milks but there are quite a few unsweetened milk alternatives on the market that are quite good. I especially like the new cashew, almond hazelnut flavor (which isn't on the website) from Hain Celestial. Some of them have only 50 calories and taste great in chai but are also good for smoothies.

Kale – Making kale chips was a critical as it gave me something crunchy and slightly salty, I also got in the habit of putting a raw piece of kale into freshly squeezed orange juice and blending it up. Spinach works well too.

If you need something creamy to eat, cashew hummus will satisfy.

When is the last time you re-evaluated your relationship with food? If you make the effort for spring cleaning your home, maybe it is time to consider a spring cleanse for your body?

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While not all the recipes have been perfect, I have been inspired by both of these sites. food52 is a crowd source recipe site. They have contests every week and the co-founders Amanda Hesser and Merrill Stubs test the recipes- with some volunteers/cooking enthusiasts. What I love about this site is you can create a profile and store the recipes that you want to try. I have about 36 saved there for inspiration. A few of them have been indoctrinated into my ever expanding repetoire. Two faves are is the shaved brussel sprout salad with lemon and precorino cheese, and absurdley addictive asparagus.

Over the winter two of my favorite one pot dinners came from Apartment Therapy's the Kitchn.  This chicken and tomato no boil pasta bake was a winner. Luckily I read through all the comments before I made it. I used fresh chicken thighs and thought it was perfect. If you like canned chicken (I've never tried it) by all means use it. I think the idea of using a store-bought rotisserie chicken is ok – if not a bit more expensive – but I am here to say that using quickly seared and chopped chicken thighs is delicious.  I would think breast meat would dry out too much since this recipe bakes for 50 minutes at 400 degrees.

Another Kitchn recipe success was braised French Onion Chicken with Broiled Guyere Cheese. This recipe is an absolute winner and I encourage anyone who is infatuated with a good French onion soup, to try this twist for a hearty meal. The addition of balsamic vinegar and Dijon mustard make this dish. I omitted the rosemary as it's not an herb my kids like. For the recipe click here.

Whichever site you end up using, make aure to read thru all the comments on the recipes. They offer valuable hints and information. Many people suggest great substitutions and speak frankly about their failures with the recipe. Sometimes you can even get some drama. 

My current  version of the Chicken and Tomatoe No Boil Pasta Bake uses the following ingredient substitutions:

Muir Glenn Diced Tomaotes with Basil and Garlic  

Ian's Panko Italian Style Bread Crumbs 

BioNautre Egg Papparadelle   

I also used 1 1/2 cups milk and 1/2 cup homemade chicken stock. It is really important to use foil between the lid and the pot as you don't want this dish to dry out.

More on one pot dinners coming soon…

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If you are from the east coast then you might know about Ring Dings. I think west of the Mississippi they are called Ho Ho's, either way this cake was inspired by my favorite treat when I was a kid. This is a super easy cake to make and you don't even need an electric mixer.

This recipe is perfect for a round cake that feeds 10. The key is you want to have a proportionate amount of cake to whipped cream. You can even make it into a four layer cake by slcing the rounds in half.  If you want to make a sheet cake, I recommend doubling the recipe. 

For the cake:

1 2/3 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (if you don't want to purchase butter milk, then make sour milk by adding 1 Tbsp. white vinegar to 1 cup milk and let sit for 20 minutes. Lemon jucie works well too.)
1/2 cup vegetable oil
2 tsp. vanilla
2 eggs
1 cup mini chocolate chips

Preheat the oven to 350 degrees. Butter or coat 2 round cake tins with non-stick spray and line the bottom with parchment paper. This will make it easier to get the cake out of the pan. You can also use a 9×13 inch pan as well. 

In a large bowl sift together the dry ingredients. In a large measuring cup place all your wet ingredients and mix them loosely together. Pour the wet ingredients into the dry ones and mix well. Stir in the chips.

Pour into prepared baking pans.  Bake until a toothpick comes out of the center clean, about 35 to 45 minutes for lage pan and 20 to 25 for the smaller round pans. Allow cake to cool completely. Remove from pan. If you are making a sheet cake and did not double the recipe, now you have to slice the cake in half accross the middle of the cake. With two large knives, gently lift the top layer and place on the side.

For the Cream center (you will need to double this if you are doubling the sheet cake version, or making your  round cake into 4 layers)

1 pint whipping cream
sugar to taste

Whip the cream until nice, soft peaks form any way you wish. I like to do it by hand when only using 1 cup heavy cream. It doesn't take that long. Set the whipped cream in the refrigerator while you make the ganache. For that recipe, click here.

Once the ganache is made, spread the cooled whipped cream on top of one layer of the cake. Leave about 1/4 inch all along the sides. Now place the other cake half on top and press down ever so lightly. Take the warm ganache and starting right at the center of the cake, pour some of the ganache on top. With a flat pastry knife, spread the glaze right to the end.

Pour on a bit more and slowly bring is down towards the sides and spread it evenly all around the sides. Place the cake in the refrigerator or someplace cool for about 1/2 an hour (or overnight) just to let the ganache set. I use a can of prepared whipped cream to decorate the cake. You can them deocorate with raspberries of sliced strawberries. Enjoy!

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These cupcakes are seriously so cute I can hardly stand it. Created by two very talented SMCC Culinary Arts students, these little dandies were served at our buffet luncheon today. I am not able to share the recipe at this time because I wanted to get the post up before Sunday.

These cupcakes are medium-sized with cream cheese frosting. Toasted coconut and Jordan almonds decorated with colored royal icing provide all the decoration any cupcake could need. Honestly, on the cute scale these might just rank the best.

I picked up these tulips at Trader Joe's in an attempt to ease an overly chilly, stressy week.

On Wednesday, when I had more things to do before noon than most folks have to accomplish in an entire day, their beauty and the sun hitting them just right forced me to stop in my exhausted, almost undone tracks – a little dose of perspective so to speak. I forced myself to stop momentarily, snap a few photos and relax with a cup of tea. It did not shorten to "to do" list but it did improve my attitude.

May your gardens be green, your bellies be full and your worries be few.

Happy Spring Flavoristas & Happy Easter too!

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The Cancer Community Center is holding its annual Good Wine for a Good Cause Event this Monday, March 26th from 6-8PM at Grace. My favorite wine folks at SoPo Wine Co. will bring 25 different wines to sample, yes 25 wines! Advance tickets are $25, click here. A stunning venue, a great cause and superb wine – what a great way to start the week!

Coming up on Wednesday, March 28th, The Portland Phoenix is putting on a World Food Party at Port City Music Hall from 6-9PM. The evening will be hosted by Lindsay Sterling, author of the fantabulous blog, Immigrant Kitchens. There will be lots of yumminess from the likes of Bogusha's, Mekong Thai and Haggarty's at this event. There will also be live music and door prizes from LaRoux Kitchen. Advance tickets are only $9. Cash Bar.

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So when Joy Bauer mentioned a chocolate tea on a recent Today show, my curiosity was piqued. My first reaction was yuck, why would anyone want to drink chocolate tea? But as Joy went on to describe this tea so enthusiastically, I added it to my ever growing list things to taste and try.

As fate would have it, my local natural food store had some available in their coffee bar. Being in desperate need of coffee, I simply purchased one tea bag for a future brew. It was just as Joy describled it and did smell utterly delicious.

When I read the ingredient panel, I instantly understood why I liked the the tea. Two of the tea's ingredients are caramel malted barley and dates, two things I adore. I sipped mine black but I can imagine a touch of milk would make this tea even more decadent.

There are several varieties, including Red Velevet Chocolate and Peppermint Chocolate. I sampled the Coconut Cocoa and plan to purchase a full tin sometime soon.

Happy sipping flavoristas

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This dip is terrific with crudite, especially Persian cuke slices, and particularly sinful with Trader Joe's Ridge Cut Potato Chips. As I type this I really want to go to the downstair's fridge and indulge but I will wait until the pre-game show. I think I can, I think I can…

And while Barr is the Queen of Schmootz, I tend to be less industrious when it comes to dipping, I have a few homemde favorites in my recipe file like Rosemary, Sage and White Bean Spread but I often defer dips to other guests who so gratiously offer.

Made one day ahead with 2 cups of sour cream, this dip is a party staple. It is also organic, certified gluten-free and vegetarian. Last night as I was prepping dips, I thought this dip base would probably make a superb slow cooker pot roast and veggies. I promise to report back. If you cannot find the packets at your grocery, it is available fro sale online.

Happy Super Bowl to you flavoristas, may your gameday buffets be overflowing.

Go Patriots!

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Of course one of the best things about shopping at a Stonewall Kitchen location is getting to sample all of the deliciousness before you buy. I adore so many of the products.

Kathy picked up Pulled Pork Simmering Sauce and I decided on Seedless Red Raspberry Jam. This jam tastes and smells just like fresh picked summer raspberries, minus the thorn bush scrapes. It has the texture and uncooked flavor of a freezer jam and is superb on toast or stirred into plain yogurt. I am almost ashamed to say that my jar is two-thirds gone and I haven't shared any of it. Honestly, I hid it behind all of the other jams.

If you ever had the opportunity to try Fresh Samantha's Raspberry Dream (it only lives on in cyberspace), this product is its long lost jam cousin. Interestingly enough, this jam uses seedless raspberry puree as one of its base ingredients. I wonder if it is the same raspberry puree we used at Fresh Samantha to make Raspberry Dream?

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We have been having some behind the scenes technical woes so please bear with us if there are any duplicate posts. Everything should be fine as we move forward.

Thanks for your understanding

Now onto today's post:

Simply put, I am smitten with Smitten Ice Cream in San Francisco. Be ready to welcome the new trend in the ice cream shop – nitrogen processed ice cream while you wait. Or as they say at Smitten, New, Old Fashioned Ice Cream.

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The ice cream is exceptionally creamy and the flavors are perfect. I loved everything about my experience. They team behind this concept thought it all out very well. The branding is really nice and they offer loads of information around their space -which is a used empty shipping container.

Each day new flavors are offered along with unique toppings like pear caramel.  Housemade waffle cones that resembled pizzelle, are available too. While we were waiting to order we noticed these whimsical magnets that they use to call out the ingredients.

Once you order you can stand by this sign and learn all about liquid nitrogen:

As I learned at the Harold McGee Lecture Series at the French Culinary Institute a few years ago, one can make ice cream with liquid nitrogen in kitchen aid mixer but you still need access to the nitrogen. At Smitten they have pipes of liquid nitrogen that  adminster the nitrogen automatically and  efficiently directly into the mixer. This allows them to make it to order a few batches at a time which  takes about 1 minute for it to process – well worth the wait. The results are dreamy, creamy and full of flavor.

With the advent of commercial, custom and home machines being made available, this flavorista predicts the era of nitrogen ice cream about to begin. Case in point, Smitten is not the only place you can try this delightful frozen concotion. For you mid-western readers there is icream in Chicago and on the east coast, Nitro -which looks like it has grand plans for expansion.

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After an unseasonably warm winter so far, the cold temperatures have finally settled in, now we would like some snow please. (Seriously, my snowboarding and skiiing children need some snow!) Cold temperatures call for hot, hearty stews.

Lollie was gracious enough to jokingly pose for this kale coming out of your ears pose. Believe it or not, my neighbors still have garden kale available. I am competing with a flock of seven wild trukey who like to nibble on my neighbor's kale but I was able to get enough to make this satisifying stew.

And when you add kale to potatoes and sausage, finicky, non-kale eaters (aka Marco) don't notice.

Sausage, Potato and Kale Stew
Serves 6

Did you know that kale is even more delicious after the first frost? The cooler temperatures of fall tenderize the kale leaves so it’s time to move from kale salad to kale stew. This hearty stew is a meal by itself but feel free to gild the lily with a loaf of crusty bread and nice bottle of red wine.

2 Tbsp. butter
12 oz. white mushrooms, quartered
1 lb. sweet or hot sausage, meat pushed out of the links or cut into thin slices
1 onion, finely chopped
2 carrots, peeled and chopped
1 Tbsp. minced garlic
1 tsp. kosher salt
1/2 tsp celery seed
1/2 tsp. sweet or smoked paprika
1/4 tsp. ground black pepper
1 bay leaf
1 (15.5 oz) can cannellini beans, not drained
4 medium potatoes, peeled and cut into bite-sized pieces
4 cups chicken broth
4 cups finely chopped kale
1/2 cup grated Parmesan cheese (optional)

Add the butter to a heavy pot over medium heat. When melted, add the mushrooms. Cook and stir until lightly browned, about 10 minutes. Transfer mushrooms to a bowl. Set aside.

Add sausage to the pot; cook and stir until sausage is almost cooked through. Add the onion, carrot, garlic, salt, celery seed, paprika and black pepper. Cook and stir until onion is fragrant and meat is completely cooked through, about 5 minutes.

Add the bay leaf, beans, potatoes and broth to the pot along with the cooked mushrooms. Bring to a simmer and stir in the kale. Cover and cook until potatoes, carrots and kale are tender, about 20 minutes.

If desired, garnish each bowl with a generous Tbsp. of Parmesan. If there are any leftovers, this stew freezes and reheats nicely.

Cook’s Note: While I love mushrooms, I understand that not everyone shares my affection. If you prefer, omit the mushrooms and simply begin the recipe with step 2.

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