You are still able to access our posts by clicking on the news link from our site, but now you are also able to sign up to follow the blog.  Simply click HERE and enter your email address.  After confirming your account, you’ll receive an email straight to your inbox every time we post something.   We write weekly about everything from new products to recipes to how to prepare for a big party.  We hope you’ll join us to stay up to date with all that is exciting at Julie’s Beet!

If there is something you’d like us to write about, don’t hesitate to contact us directly at hello@juliesbeet.com

Thank you,

Julie

Yesterday, I received two very exciting emails.  One was from my husband letting me know that Van Leeuwen Ice Cream Shop is going to be opening two blocks from Julie’s Beet. Hopefully the shop opens quickly, and I’ll be able to stop in all summer to get my fill of hand crafted ice cream.  The second email came from my brother-in-law, letting me know that Make My Cake, a popular Harlem Bakery, is making the move to the Upper West Side a mere six blocks from my apartment.  I’ll be able to get my fill of cupcakes and cookies not too far from home.  It is a good thing that I like to exercise, so I can eat what I want!

The good news from these emails is that even with a lot of businesses closing there are still many artisan businesses that are thriving. As a small business owner, I make a point to support other small businesses whether is be the local ice cream shop or a friend who sells stationary.  I know it might cost slightly more but the impact is far greater on the small business than it is on the big business.  I’ve made a goal this year to collaborate with more small businesses to provide you all with some unique experiences.  We’ll be launching our first one just ahead of Valentine’s Day so stay tuned.

Happy Friday,

Julie

Hot Toddy

Serves 1

Ingredients:

2 oz whiskey

1 tbsp Bee Local Hot Honey

½ lemon, juiced, plus 1 lemon wheel for garnish

6 oz boiling water, let to sit off heat for 5 minutes before adding

1 cinnamon stick

Method:

- bring water to a boil

- add whiskey, Bee Local Hot Honey and lemon juice to an 8oz mug

- add hot water and stir

- garnish with lemon wheel and cinnamon stick

Baked Chicken Fingers with Hot Honey Mustard Dipping Sauce

Serves 4

Ingredients:

6 boneless, skinless chicken breasts, cut into 2-inch strips

1 c buttermilk

1 tsp garlic powder

1 tsp onion powder

1 tsp hot sauce

1 egg

1 c unbleached, all-purpose flour

1 c seasoned bread crumbs

1 tsp salt

½ tsp cayenne pepper

Freshly ground black pepper to taste

Method:

- whisk together buttermilk, garlic powder, onion powder, and hot sauce in a medium sized mixing bowl

- place chicken breast strips into a large zip-top bag, pour buttermilk mixture over top, seal the bag and allow to marinate for up to 4 hours -- remove from refrigerator 1 hour before use

-preheat oven to 400 degrees set on convection bake

- meanwhile, set up the breading station: combine bread crumbs, salt, cayenne pepper, and black pepper together and place in a shallow dish

- place flour in a shallow dish

- whisk egg with 1 tbsp water in a shallow dish

- lightly oil a baking sheet

- to bread, take 1 chicken strip from buttermilk mixture, coat in flour shaking off the excess, then dip in egg wash, and then finally coat in breadcrumb mixture and place on baking sheet -- repeat this step until all of the chicken is breaded

- bake 15 to 20 minutes, or until golden brown and the juices from the chicken run clear.

Hot Honey Mustard Dipping Sauce

Ingredients:

¼ c Bee Local Hot Honey

¼ c mayonnaise

¼ c dijon mustard

1 tbsp apple cider vinegar

Method:

- add Bee Local Hot Honey, mayonnaise, dijon mustard, and apple cider vinegar into a bowl, whisk together.

Arugula Pizza with Bee Local Hot Honey Drizzle

Serves 4

Ingredients:

1 pound pizza dough, homemade or store bought, at room temperature

Unbleached all-purpose flour, for dusting

Semolina flour, for dusting

¼ c extra virgin olive oil

3 cloves roasted garlic, smashed with fork into a paste

Sea salt and black pepper to taste

½ c ricotta cheese

1 c shredded mozzarella cheese

4 c baby arugula

1 shallot, thinly sliced

½ lemon, juiced

3 oz thinly sliced prosciutto

Method:

- place pizza stone, cast iron skillet, or upside-down baking sheet in oven and preheat to 450 set on convection bake

- on a floured sheet of parchment paper, press out the dough, working from the outer perimeter inward, until a 12-in circle is achieved

- transfer dough to a semonia dusted upside-down baking sheet or a semonia dusted pizza peel (if using a large 12 inch cast iron skillet, remove skillet from oven, oil generously, dust with semolina, and then carefully drape in pizza dough into hot skillet)

- brush with 2 tbsp extra virgin olive oil, roasted garlic, and then add salt and pepper to taste

- transfer dough onto the hot pizza stone or upside-down baking sheet (if using cast iron skillet, just return to the oven with the pizza dough)

- par-bake crust for 5 minutes

- top crust with ricotta cheese and shredded mozzarella cheese and bake until cheese is golden and bubbled -- about 8 minutes

- meanwhile, toss arugula with remaining 2 tbsp extra virgin olive oil and lemon juice

- remove pizza from oven, top with arugula salad, shallots, shaved parmesan, prosciutto, and of course, a generous drizzle of Bee Local Hot Honey

As we move into the second week of the year, I am still thinking about my goals for the upcoming 12 months.  One of them is to be more ‘in the know’ about what is going on around me. This includes everything from what the President is writing about on Twitter to where I should eat in New York City and Beyond.  Every night I do ask my husband ‘Did anything exciting happen in the world today?’ He always has something to tell me although it might not be totally relevant.  Unfortunately, he can only keep up with so much so I had to turn to the internet to find out where I should eat.

Here is my list so far for 2018, let me know if you there are any other places you think I should add.

-Satsuki: An old-style omakase is served at this sushi bar as part of the larger Suzuki Restaurant and Three Pillars bar next door. I had the opportunity to start the year off right with a delicious meal prepared by Chef Toshio Suzuki.

-Nur: My friends have been raving about this amazing place in the Flatiron District.  Tagged as Modern Middle Eastern Cuisine, the menu ranges from Honey Garlic Challah to Andalusian Tuna and there is even a dessert called Hills of Jerusalem, complete with Jerusalem Artichokes.  This place is small so I’m going to make sure I reserve well in advance.

-Union Square Café: This was one of the first restaurants I went when I first moved to New York City.  The restaurant has moved  but I understand they are still serving the same high quality simple food. I’m looking forward to a comforting meal on a chilly winter night. We’ve had plenty of those to start the year!

-The Aviary: I was head over heals in love with my first meal at Alinea in Chicago and couldn’t be more excited to be able to find a taste of that in New York City.  The Aviary is an interactive guest experience where small plates and cocktails come together.

-Empire Diner: Diner food is comfort food but is made even better when chefs use creative ingredients to recreate them in an ‘upscale’ environment. Perhaps this is the one restaurant on this list where I’ll take my kids. Although they might not appreciate the better version of their chicken fingers and French fries.

Happy Dining and Happy Friday,

Julie

Wishing you all a happy and healthy 2018!

Payton

Here is a brief look at the trends of decades past.

1950’s – Condiments were in charge of the table but this included only salt, pepper, ketchup, mustard and mayonnaise.  While all of those are still staples of our pantries, the trend has expanded condiments into the centerpiece of the plate. Whether it is truffle aioli or a Balsamic Fig Mostarda Savory Spread condiments are now taking over the plate with bolder flavors.

1960’s – Coffee drinking was on the decline due to the introduction of cold soft drinks.  Now coffee is making a comeback as both a cold and hot drink.  Cold Brew coffee was everywhere at the Fancy Food Show in June.  Similar to a soft drink, cold coffee is something that is portable and easy to drink. 

1970’s – Health concerns arose in the 70’s causing consumers to be more cautious in the amount of sugar they ate. Many artificial sweeteners were introduced to the market which weren’t necessarily healthier than sugar.  Now we know sugar itself isn’t the problem, it is the amount of sugar one consumes that is.  Sweets are being produced in smaller bites so consumers can enjoy the real thing without worrying about the effect on their health.

1980’s – Specialty cheese became the fastest growing retail category. One thing is for sure, Americans love cheese. Our love of cheese has influenced how cheeses are produced and sold.  There are many more smaller artisans making cheese from the milk of a handful of cows or goats.  Producers experiment with the best process to make their cheese and many are adding spice from around the world to make their cheeses one of a kind.

1990’s – While Potato Chips are a great compliment to most meals, Americans realized they weren’t the healthiest lunch option. Enter better-for-you chips. In the past, this meant fat-free or reduced-fat versions of our potato favorites.  Now the market is moving to chips made healthier with other ingredients like kale, quinoa, lentils and even chickpeas.

2000’s & Beyond – Consumers became interested in the provenance of their food much more than ever before.  This has continued with natural food products as well as an increase in organic and non-GMO products.  Sustainable sourcing and farming is something that continues to be at the forefront of many new food trends.

It is amazing how these trends continue to be relevant in today’s food consumer market. I’m looking forward to discussing these with some of my international friends to see how different trends are accepted in different cultures.

Happy Friday,

Julie

Here is a list of some of my choices. I hope they don’t read the blog before they open their gifts, I’d hate to spoil the surprise😊

For the Flight Attendants:  When you travel with 3 children and the oldest is 3, you need the flight attendants to be on your side.  A gift of Rococo Chocolates goes a long way!  It is difficult to find someone who doesn’t like chocolate and if they really don’t they’re always happy to share.

For the Cook in the Family:  My dad loves experimenting with sauces and definitely has been known to stray from the recipe.  I have a La Boite Spice Blend Gift Set for him.  The spice blends are perfect for cooking with out a recipe and everything comes out tasting wonderful.

For the soccer coach: Even coaches deserve a little love this time of the year. Ours will be receiving a gift of healthy snacks including Tiny But Mighty Popcorn and Nuts About You Ranch Salad Almonds.

For the Teachers: I’ve slightly strayed from the tradition of giving a teacher an apple and have gifted our Pearfection Jam from Gus and Grey along with Salted Matzo Crackers from The Matzo Project.

For the Grandmother who has everything:  A box of P & T Tip of the Morning is sure to bring a smile to anyone’s face.  The packaging is beautiful and the tea tastes fantastic.

Our showroom in New York will be open today from 12:30-4:30pm for your last minute shopping needs. I hope to see you there.  We’ll also be sampling Rococo Chocolates Drinking Chocolate to add to the holiday cheer!

Happy Friday,

Julie

Happy Friday,

Julie

Brunch Frittata with Semolina Artisanal Pasta

Makes 6  servings 

Ingredients:

8 oz  piece of Semolina Artisanal Pasta Strozzapreti

8 oz fresh spinach

3 Tablespoons olive oil

8 large eggs

½ cup shredded mozzarella cheese

Salt and Pepper to taste

 Method:

-Cook Semolina Artisanal Pasta Strozzapreti  according to package directions.

-Preheat oven to 350°F. Crack eggs into a large bowl and beat together. Season with salt and pepper.

-In a 10 inch non-stick pan, warm olive oil.  Quickly sauté spinach in pan, add the cooked pasta and mix together.  When the pan is hot again add the beaten eggs.  Let cook slowly over medium heat for 4-5 minutes.  Avoid stirring the egg as you want a crust to form on the bottom of the pan.  Add the cheese to the top of the mixture and place in pre-heated oven.

-Bake for 8-12 minutes or until the eggs are cooked through and the cheese is melted.

-Let rest in pan for 5 minutes. To remove place a large plate on top of the pan and flip over.  Cut into wedges to serve.

Winter Village at Bryant Park – This outdoor market has become very upscale in the past few years.  Browse vendors for the perfect gift and then sit and watch the ice skaters while you taste your way through the different food options. If you have little ones with you that don’t want to ice skate, check out the carousel.

The Shops at Columbus Circle – The lights hanging in the shopping center will always have a special meaning to me during the holidays. When I worked at Bouchon Bakery, I got to see the light display everyday. I could hum the tunes to you note for note.  Luckily I’ve forgotten the songs but have fond memories of people sitting down with a hot chocolate and a cookie to see the light show in the afternoons.

Rockefeller Center – This is one Christmas Tree you don’t want to miss. It is impressively large and decorated to perfection.  Check out the tree while shopping, ice skating or on your way to Radio City to see the Rockettes(another one of my favorite NYC Holiday happenings).

The Holiday Train Exhibit at the NY Transit Museum Annex – Visit Grand Central Station and take a detour to this amazing model train.  There are dozens of trains going around the tracks and even if I didn’t have a some who is obsessed with trains I would still find it interesting.  Grab a bite to eat on the downstairs concourse.  The options have improved in the past few years.

Don’t forget to spend time with Family and Friends this holiday season as well. And if you make the trip to NYC on a Friday be sure to stop by our showroom. We’ll be open for all of your holiday shopping needs.

Happy Friday,

Julie

Quick. Easy. Delicious. 

Enjoy! 

Roasted Chicken with Hola! Hola! Smoked Garlic Tomatillo Jam & Coco for Garlic Sauce

Serves 4

Ingredients:

1 6lb roasting chicken

1 large bunch fresh thyme

1 lemon, washed and halved

1 large yellow onion, peeled and thinly sliced

4 large carrots, washed, peeled and cut into 2-inch chunks

4 red potatoes, washed and cut into 2-inch chunks

¼ c Gus & Grey Hola! Hola! Smoked Garlic Tomatillo Jam

¼ c Essie Spice Coco for Garlic Sauce

Olive Oil

Salt

Pepper

Method:

1. Preheat Oven to 425 degrees
2. Mix together Gus & Grey Hola! Hola! Smoked Garlic Tomatillo Jam and Essie Spice Coco for Garlic Sauce in a small bowl
3. Remove giblets and any feather remnants from the chicken
4. Wash the chicken under cold water both inside and out. Pat dry with paper towels
5. Salt and pepper the inside cavity of the chicken, then stuff with thyme and lemon
6. Salt and pepper the outside of the chicken, then cover liberally with sauce mixture
7. Tie chicken legs together using kitchen twine and tuck wings underneath the chest cavity
8. Add veggies to the bottom of a roasting pan, drizzle liberally with olive oil, then add salt and pepper and toss together
9. Roast chicken for 1.5 hours, or until juices between the leg and thigh run clear
10. When done roasting, remove from oven, tent with aluminum foil for 15-20 minutes, then serve!

Today’s activities include a trip out to my grandparents’ weekend home. The weather is supposed to be relatively warm which will be great for our annual football game.  While we’re there we also typically do a jigsaw puzzle, play board games, and eat WAY TOO MUCH.  The menu is the same every year… mushroom barley soup and cheesy bread.   That is served along side snacks galore. Think M&M’s, popcorn, pretzels, and potato chips.  It is enough to make anyone smile as they fill their bellies.

Yesterday was my son’s first Thanksgiving and today will be his first football game.  This year has been filled with a lot of firsts for the new little guy.  I am so thankful to share these family traditions and experiences with him. I know the rest of the family agrees.  Family traditions are very important to me and the holidays tend to bring out a lot of them. I hope my new family will embrace the traditions of our two extended families while also creating some traditions of our own.

On that note, let the holidays begin. Enjoy spending time with your family and sharing your traditions from year to year.

Happy Friday,

Julie

GIFTS OF WARMTH

The holidays are filled with gatherings of friends and family that give us the warm fuzzies.  Here are a few gifts that will literally warm you up from the inside out.

P & T Tea Bags: Our selection of teas from this German tea producer include Tip of the Morning, a traditional black tea blend; Berry Pomp, a fruit tea made from dried berries; Pu Er Bai Ya, a pure Chinese white tea guaranteed to warm you all of the way through; and Mighty Green Tea, a rich Japanese Sencha green tea full of all of those components guaranteed to improve your health.

Undone Chocolate Cacao Tea:  This is drinking chocolate’s lighter cousin.  While still having a distinct chocolate flavor Cacao Tea is much lighter than rich drinking chocolate making it perfect to sip on later in the day.  If you’re feeling especially festive, use the cacao shell tea as an infusion in your favorite vodka to have a Chocolate Martini when celebrating with friends.

Rococo Chocolates Drinking Chocolate: Winter wouldn’t be complete without a delicious cup of rich drinking chocolate.  This mix from Rococo Chocolates is pure dark chocolate making it perfect to mix with water or milk for a very rich drink sure to warm you on the coldest days.  The drinking chocolate can also be substituted in your favorite recipe in place of cocoa powder making that chocolate treat even more indulgent.

D.a.T. Sauce: This hot sauce provides a different kind of warmth using chilis to warm you up.  We’ve done a lot of testing and this hot sauce is great on EVERYTHING!  The perfect size for a stocking stuffer, pick up a bottle or 3 to give to your favorites this year.

GIFTS OF HOSPITALITY

The holidays are all about taking care of the ones you love whether it be at your place, theirs, or an impressive destination.  These gifts are all about spreading the hospitality that comes along with the festive season.

The Matzo Project Matzo Crackers:  These crackers might scream Passover but are actually perfect for Hanukkah, Christmas, Festivus and the New Year.  They make the perfect vessel for the rich, stinky cheese at your cocktail party or pair them with cream cheese and smoked salmon as a perfect brunch item.  With their quirky packaging these Matzo Crackers are also the perfect conversation piece during those slightly awkward moments at your neighbor’s holiday gathering.

Pasta Tonight Gift Set:  This gift set contains Semolina Artisanal Pasta Strozzapretti, Due Cellucci Tomato Sauce and FIVE Extra Virgin Olive Oil.  The combination of the three products makes an amazing and easy weeknight meal but are also special enough to serve for a festive meal.  Add a bottle of red wine and await you’re all set!

Essie Spice Sauces:  Essie’s sauces liven up any event starting with your taste buds.  Try the rich and savory Coco for Garlic or sweeten your dish up a bit with a splash of TamarindOh!.  This year Essie expanded her line beyond sauces introducing her Fi:Ye Collection. This collection includes handmade items for the kitchen and the table.  The Fi:Ye Small Dinner Plates are the perfect addition to your holiday table-scape. Head over to Essie’s site to learn more about this amazing project.

GIFTS OF JOY

The joy of the holiday season should be spread around all day, every day.  These items are perfect to pop in your bag for the unexpected meeting with a friend or to treat yourself to a little joy while out doing your holiday shopping.

Tiny But Mighty Microwave Popcorn: It doesn’t get easier than popping a bag of popcorn into your microwave and hitting start.  Pop ahead of time and pack in your bag for a delicious snack on the go.  If you don’t finish the entire bag, don’t fret, use the remaining kernels to make a garland to decorate your tree.

Nuts About You Ranch Salad Almonds:  While Ranch Salad sounds more like a summer staple, these almonds are great year-round.  Enjoy their great taste and the energy coming from this super food.  We’ve found these to be the perfect size to tuck inside your ski jacket for a quick snack before your next run.

Rococo Chocolates Holiday Bars:  The flavors Gingerbread Spice Milk Chocolate, Christmas Pudding Dark Chocolate, Gold, Frankincense & Myrrh Dark Chocolate and Moroccan Mint Dark Chocolate scream Happy Holidays! The packaging is so beautiful you don’t even need to worry about wrapping paper. Perfect for everyone on your list big and small.

We are also able to curate custom gift sets to fit your needs.  Please contact us at hello@juliesbeet.com or 917.951.6527 for more information.

Happy Holidays!

Julie

P&T is a specialty tea company founded in Berlin, Germany, committed to exploring the world's finest teas and herbs. We currently have their line of teas on sale as we head into winter. 

I am currently battling a week-long cold, so what better topic to write about than tea? I love tea, and even when I’m not sick, I drink at least one cup of herbal tea per day. There are so many wonderful medicinal and health properties to tea, including antioxidants, and depending on the blend you’re drinking, the list goes on. I’m sipping on P&T Pu Er Bai Ya, which is a Chinese white tea, which I infused with fresh ginger, fresh lemon, and a splash of unpasteurized apple cider vinegar. It’s delicious. Sweet, woody, with both floral and grass notes = YUMM!

Cheers,

Payton

To brew:

1. Bring 10 oz of water to a boil. Once boiling, turn off burner, and allow the water to sit for at least 5 minutes. (To extract the best flavor from your tea, it’s best to brew at 195 degrees fahrenheit)
2. Pour 8oz of water over one P&T Pu Er Bai Ya tea bag, and steep for three minutes
3. Add a small piece of fresh, peeled ginger, ½ lemon, juiced, and a splash of apple cider vinegar. Enjoy!

The 9^th Annual Apple Pie and Dessert Contest was held on September 24^th at the Home & Remodeling Show at the St. Charles Convention Center in St. Louis, Missouri.  Sponsors for the event were STL Moms and Dads, STLToday, and Sububarn Journals.  My mom decided to make her pie recipe in a new pie pan the week before the judging. The risk paid off and she came home the winner with her Apple Crumb Pie.  You can view the all of the winning recipes here.

Congratulations Mom and thank you for passing along your cooking genes!

Happy Friday,

Julie

APPLE CRUMB PIE

1 9 inch pie crust, baked

5-6 large Jonathan apples, peeled, cored and sliced

1 c sugar, divided

2 t cornstarch

1 t cinnamon

¾ c flour

1/3 c butter, softened

Preheat oven to 400 degrees. In a bowl, mix together ½ c sugar, cornstarch and cinnamon. Toss with apples. Mound into prebaked pie crust. Mix together remaining ½ c sugar and flour. Cut in butter until crumbly. Sprinkle topping over apples. Bake in preheated oven 40-50 minutes until golden brown. Best served warm and the day it is made.

As Thanksgiving nears, find warmth in the indulgent, comfort-food flavors of the season. Check out two of Julie's Beet favorite fall recipes below.

Enjoy!

Payton 

Butternut Squash Pasta with Jacobsen Salt Co. Pure Flake Salt

Apple Pie with Spiced Whole Wheat Crust and Gus & Grey Pearfection Jam

• Mini Muffins: Take your favorite muffin recipe and bake them in miniature sizes. Don’t forget to adjust the baking time since they are smaller they won’t take as long to bake. These also make great snacks for kids. 
• Smoothies: Mix veggies, fruits, yogurt, and milk in a blender and puree.  This is perfect for using any fruits or vegetables that you don’t think you’ll eat before they go bad. Some combinations turn out better than others but you can drink it through a straw quickly and get lots of energy.
• Trail Mix: This is one of my very favorites. I typically mix almonds, raisins and chocolate chips but feel free to add other nuts and dried fruits.
• Hard Boiled Eggs: Eggs are an excellent source of protein and you don’t always have time to whip up a fancy omelet.  Cooking them hardboiled in advance makes the perfect breakfast, lunch, or snack.  I started eating hard boiled eggs when I tried the Paleo Diet many years ago and it is one of the habits that has stuck.
• Pre-cut vegetables, fruit or cheese: pair these with a healthy dip like hummus or eat on their own. As a chef, I used to think it was silly to cut something up ahead of eating it but when you’re really hungry and barely have a hand to eat with it can be a lifesaver.

Let me know if you have any other tips for snacks that are easy to eat on the go.

Happy Friday,

Julie

I, as I'm sure many of you do, love everything about the fall season. From the taste of all things pumpkin spice, to hot apple cider, to oversized sweaters, to the smell of toasted nuts and vanilla, there is something so internally warming about this time of the year. I vividly remember my childhood home being flooded with the scents of baked apples, cinnamon, and caramel -- a symphony of scents that I try to replicate every autumn. 

As I sit here sipping a hot toddy -- the weather in New York is finally getting cool enough to do so -- I am reminded of the impending fall season, and the nostalgic memories of pumpkin picking, pie baking, and jack-o-lantern carving that it evokes. So, if you feel inclined, mix yourself a lovely hot toddy using BeeLocal honey, and jump into the fall season with the beautiful pumpkin pasta mentioned above. I hope you enjoy!

Cheers! 

Payton

Ingredients: 

1/2lb (half package) Semolina Artisanal Pasta's Strozzapreti Pasta

1/4 cup olive oil, divided 

3 cloves garlic, minced 

2 cups butternut squash, peeled, seeded, cut into 1 inch cubes 

1 cup spinach, packed 

½ teaspoon chili flakes, more or less to taste 

1 teaspoon lemon zest, more or less to taste

Juice of half the zested lemon 

Salt and pepper to taste 

1/2 cup walnuts, toasted 

1/4 cup dried cranberries 

Procedure: 

-Preheat oven to 400 degrees 

-Toss butternut squash with 2 tablespoons oil, salt and pepper, and transfer to a parchment lined baking sheet. Roast until tender and caramelized, roughly 40 to 50 minutes

-Bring large pot of heavily salted water to a boil. Cook pasta according to package directions, but stop cooking a minute or two before al dente, as the pasta will finish cooking in the sauté pan with the remaining ingredients 

-In a large sauté pan, heat 2tbsp olive oil over medium heat. Once the oil begins to shimmer, add minced garlic and chili flakes, careful not to burn the garlic

-Mash 1/5 of the roasted butternut squash with a fork, then add both mashed and cubed butternut squash to the sauté pan with the garlic and chili flakes

-Drain pasta, reserving 1/4 cup of cooking water, and add to sauté pan. Add cooking liquid to thin sauce as needed

-Add spinach and cook for 2 to 3 minutes.

-Season with salt, pepper, lemon juice, and lemon zest to taste

-Garnish with chopped walnuts and dried cranberries 

• Sign up for Chocolate Rewards at 2Beans – When you sign up for a chocolate rewards card, you get 10% off you first order. When you reach 500 points(or $500) of purchases, you get a $50 2Beans Gift Card.
• Make your own Chocolate at Voila Chocolate – Featured on Westwide Wednesdays this week, Voila Chocolate offers chocolate making experiences everyday of the year. Watch the video here.
• Visit The Chocolate Museum and Experience with Jacques Torres – Visitors will learn the history behind making chocolate as well as sample their way through 8 premium tastings. There is even a kids corner for the youngest chocoholics
• Cacao Prieto Tour – Visit this Brooklyn Chocolate Maker to learn about how they produce their amazing Dominican Chocolate. As a bonus, you also get to sample their rum and whiskey! Tours are offered on Saturdays and Sundays

If you are in New York City this weekend, be sure to check out The Big Chocolate Show... a must visit for Chocolate Lovers!!!

Happy Chocolate Friday,

Julie

The Pitted Kalamata Olives are in a large variety in a vinegar brine.  They are harvested by hand in the fall and naturally cured to keep their exceptional taste and premium quality. Kalamata Olives are a staple of Greek Cuisine, found commonly in a Greek Salad but also paired with fish.  Here is a great recipe for Olive Chocolate Tapenade using Kalamata Olives. It is super quick and will impress your guests!

The Greek Green Olives from Hellenic Farms are of the Chalkidiki variety.  They are premium quality olives from the groves in Northern Greece and are also harvested by hand.  These green olives are firm in texture and mild in flavor.  Hellenic Farms ensures they are carefully processed to maintain their nutritional value and distinctive taste.  Green Olives are great snack but also perfect in a martini.

I always have a jar of each of these olives in my pantry. They are perfect to put out for an unexpected guest or add to the latest dish I am cooking.  I hope you’ll enjoy them too.

Happy Friday,

Julie

L’Shana Tova!

This week as part of Rosh Hashanah, the Jewish New Year, we welcomed the year 5778.  The holidays are always an important time to spend with family and friends.  While it is often busy, very busy, traveling in between holiday obligations I love the traditions that come with each holiday. I am sure your family has their own traditions and I invite you to share them with us in the comments. Here are two of my favorite traditions.

Something New:  Every year on Rosh Hashanah my husband insists on wearing something new.  Over the years I have gotten him everything from new socks to cufflinks and this year settled on a nice neck tie.  He already has about 100 but you can always use one more, right? While my children would rather have had a new train for the holiday, they were also be sporting some new clothes for the holiday.

Something Sweet:  Each year we dip apples in honey for a sweet new year.  Many of the desserts served for Rosh Hashanah have apples and/or honey included.  I’ve been making Heavenly Apple Cake from The Jewish Holiday Baker by Joan Nathan, every year for Rosh Hashanah since I moved to New York. I posted some pictures of the process on our Instagram account for all to see and share. It is time consuming but always worth it when I see and taste the finished product.  

I wish all of you a very happy, healthy and sweet new year!

Happy Friday,

Julie

I think one of the reasons I enjoyed cooking in restaurant kitchens so much was the routine they brought.  While each service was different depending on what the diners ordered, each day had a routine.  On Mondays I peeled tomatoes, Tuesdays were for making soup, etc. The combination of the routine and the excitement are what makes working in a restaurant kitchen fun and stressful at the same time.  Add some heat(literally) and things can get really exciting in those kitchens, especially the small ones you find in New York City.

The school year has the same type of routine I’d find in my days in the kitchen with a little less of the excitement. To be honest, that is just fine with me right now. We still have a little bit of a rush of excitement each day…  Will we get out of the door on time?  Do I need to put some ‘pep in my step’ to get to school on time?  I feel pretty good about myself when everyone is dressed and fed and we are out the door on time.  Like working in a restaurant kitchen having your mis en place(French meaning everything in its place) ready,  also applies when getting ready for school. In a kitchen, this means having the meat portioned, the olive oil ready and the pan hot for when an order comes in.  For school this means, we pack our backpacks and pick out our clothes the night before so we’re prepare for the morning.

While we seem to have a good morning routine started, there is always room for improvement!  Please let me know any tips you have for getting into a routine.

Happy Friday,

Julie

This Matzo Ball Soup Kit has almost everything you’ll need to make the matzo balls and the broth. You just need 4 tablespoons of oil (slightly more or less if you are interested in making sinkers or floaters), 2 eggs and water.  There are three easy steps to follow on the back of the box and it really is that simple.  The mix is vegetarian, low fat, and contains no MSG, Trans Fats or anything artificial.  It doesn’t get much better than that, unless it is grandma’s homemade matzo ball soup.  The signature Grandma from The Matzo Project is pictured on the box sitting atop of a bowl of her delicious soup. 

My family likes to have Matzo Ball Soup every Friday night. I made the switch a few weeks ago to this mix without telling them.  They were all smiles when they tried it and I am sure your family will be too.  Order some now for your holiday meal and I guarantee you will not be disappointed.

Happy Friday,

Julie

This part-time position offers substantial on-the-job training and experience working directly with the owner and founder of the company.  The position will include day-to-day assignments in marketing and social media, procurement of new products, as well as order fulfillment.  These opportunities are focused on creating an environment that promotes learning, developing professional skills, and broadening the understanding of the components needed to manage a successful business. 

This is a part-time role with the opportunity for expansion for the right person. The hours are flexible with a total of 8-10 hours per week.

Primary Location: Upper West Side New York City

Responsibilities Include (But are not Limited to):

-Order Fulfillment

-Marketing Campaigns

-Social Media

-Product Management including selection and inventory

-Creating a great customer experience including Outstanding Customer Service

Ideal Candidate Possesses

-Passion for Gourmet Food

-Basic Computer Skills

-Extraordinary Communication & Multitasking Skills

Please email resume and cover letter to julie@juliesbeet.com

Find the recipe below!

Happy Friday,

Julie

Easy Peach Cobbler

Makes 10 serving

Ingredients:

½ cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of Salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Method:

-Melt butter in a 9 x 13 inch pan 

-Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.  Pour batter over butter, DO NOT STIR.

-Combine remaining 1 cup sugar, peaches, and lemon juice in a sauce pan. Bring to a boil over high heat stirring constantly.  Pour over batter, DO NOT STIR.

-Bake at 375°F for 40-45 minutes or until golden brown.  Serve warm or cool.

-Enjoy!

Undone Chocolate is the creation of Adam & Kristen Kavalier.  While the chocolate is produced in Washington, D.C. the company selects cocoa from around the world.  They are looking for beans with the highest level of antioxidants and often pay more than 3 times the price paid for fair trade chocolate to get the best beans available.  These beans then travel to Washington D.C. where they are processed into the delicious bars and cacao tea. 

Undone Chocolate specializes in dark chocolate bars with 72% being their chosen blend.  They have amazing flavors like Roasted Almond & Himalayan Pink Salt and Cardamom, Cinnamon, and Chili.  While the bars are amazing, we fell in love with their Cacao Shell Tea at the Northwest Chocolate Festival a few years ago.  It is a unlike any tea you’ve ever tried with just the right amount of chocolate flavor to satisfy your sweet tooth.  The tea is made simply from the shells of the cocoa beans that are used to make chocolate.  What a wonderful way to use a product that is normally over looked.

Happy Friday,

Julie

Anyway, it got me thinking about how to make the perfect S’mores and how my technique has changed over the years.  When I was younger I was all about catching the marshmallow on fire and having a black char all around the outside before smooshing it between two squares of graham cracker and three rectangles of Hershey’s Milk Chocolate. As I have matured in my marshmallow roasting, I’ve realized you don’t actually want to burn the marshmallow.  It is better to be patient and keep the marshmallow away from the direct flame allowing it to brown ever-so-slightly on the outside and get super soft on the inside.  Then you take this perfectly roasted marshmallow and smash it between 2 squares of graham cracker.  The chocolate is always up for debate.  I could still use Hershey’s and be perfectly happy as it reminds me of my childhood.  More likely I’ll add a few squares of dark chocolate to the mix… either Palette de Bine Camino Verde 85% Dark Chocolate or Rococo Chocolates Dark Chocolate with Sea Salt.  Both make the S’mores out of this world!

Hopefully you’ll find time this summer to enjoy a cookout over an open fire.  Be sure to bring a bag of marshmallows, graham crackers and some really delicious chocolate. S’mores are the perfect ending to a meal outside.

Happy Friday,

Julie

What can tea lend to a cocktail?

Pleasant bitter, floral notes

Tannin to create texture without weighing the drink down

Balance – especially where punch is concerned, it is the perfect mixer to mellow out the hard edge of any rum, Cognac, or liqueur

Care – In England, it is customary to give “tea and sympathy” to a worried friend to ease their burdens. Currently, we have learned the antioxidants in tea have been proven to give health benefits to the tea drinker. What better way to drink in good health?

We are very happy to offer four teas from Paper & Tea, a dedicated specialty tea company out of Berlin inspired by the lengthy legacy of tea. They are dedicated to bringing its benefits to a modern audience.

So kick back and enjoy the weekend with their recipe for Berry Pomp Iced tea. I modified mine by adding a wee dram of crisp vodka, to refreshing result.

BERRY POMP ICED TEA

A caffeine-free alternative for those long summer days, find solace from the swelter with this juicy and tangy iced tea. 

Follow the recipe to make 1L of iced tea:

• 10g P & T Berry Pomp Master Blend
• P & T large cylinder pot
• 1L filtered water
• ice cubes
• mint sprigs or orange slices to garnish
• honey as sweetener (optional)

Measure 10g of P & T Berry Pomp Master Blend into large cylinder pot and add 1L boiling water. Infuse for 4 minutes then decant into a pitcher, add 1 teaspoon of honey (optional) to the cooling tea. Pour directly over a large glass filled to the brim with ice cubes or refrigerate for later use. Garnish with slices of orange or a mint sprig when serving.

Enjoy the Weekend,

Angela

Happy Friday,

Julie

Southern Pecan Pie with Bee Local Cherry Wood Smoked Honey

Makes 6-8 Servings

Ingredients

¼ cup sugar

3 tablespoons flour

3 eggs, slightly beaten

1 cup Bee Local Cherry Wood Smoked Honey

1/3 cup butter, melted

1 teaspoon vanilla

¼ teaspoon salt

1 cup chopped pecans

1 unbaked pastry shell(9 inch)

½ cup pecan halves

Method

-Preheat oven to 350° F.

-In a small bowl combine the sugar and flour.  Stir in the eggs, Bee Local Cherry Wood Smoked Honey, butter, vanilla, & salt. Add the chopped pecans a mix well.  Pour into pastry shell.  Arrange pecan halves in a design on the top of the filling.

-Cover edges of pastry with foil. Bake in preheated oven for 20 minutes. Remove foil and continue baking for an additional 20-25 minutes.  A knife inserted into the center of the pie should come out clean.

-Cool on a wire rack and store in the refrigerator until ready to eat.

This week I was really excited to visit the Farmer’s Market. It is held twice a week but on Wednesdays it is outside of the Spring House Hotel. The hotel restaurant did not disappoint on our dinner there earlier in the week stating they are a farm to table restaurant with an ocean view!  The garden out back is pretty impressive so I had high expectations for the market.  The produce at the market was top-notch and I came home with some Swiss Chard, Zucchini and Radishes.  Follow our Instagram feed to find out what happens to those.  I was surprised by the number of local artisans who set up shop at the market selling everything from baked goods to jewelry to clothes & Block Island Coasters.  There were also musicians playing making the market an event for the entire family.

I hope I will visit the market again before heading back to New York. In the mean time, I am also excited to see what other hidden gems there are lurking around the island.

Happy Friday,

Julie