Tarts and Whiskey

Post Easter Re-Cap & Deviled Eggs

2012-04-15T01:14:00.001-07:00

Easter is a lovely splash of color to wash away the dreary months of Winter. Although, it's been pretty darn sunny of late, with a few more odd cold and rainy days thrown in. But over all a nice time of year.

SO this year, as we just moved to Hamburg, Germany, I had to figure out how easter eggs are done here. Germans love Easter. It's one of their top Holidays. They have Easter Festivals, Egg hunts, and they even have (in Northern Germany) the bonfires. A tradition coming from Pagan days, where they build huge bonfires to chase away the winter, and encourage spring.

I notice that the Germans hang eggs from branches... oh and they love their bunnies. In fact, easter decorations are still out, and it's a week past. Well, here below is my Easter "attempt".

I found a pack of Die. Grabbed some eggs. Set up shop, and the boys dipped in.

SO, the results, above.(top of page), the amazing eggs. It recommended rubbing oil or butter on them to get the shine! So I did.

I realized when I put the stuffing in the baskets, it's not the fake paper we get in the states, but REAL hay!! Smelly too! There are so many wonderful chocolate shops here, the kids have been eating like royalty!

What to do with those easter eggs??? Well, make some deviled eggs! Why not!!

There's a trick to boiling eggs, that's very easy to peel, and keeps the whits supple and smooth. And even a day old! Put the eggs in a bot of water, with about 1 inch of water over them, then bring them slowly to a gentle boil! After , set a side, and leave alone for 12 minutes in that "just-boiled water".

Anther trick, is to use week-old eggs instead of fresh ones. The eggshells just fall away.

After decapitating them, push the egg yolks through a sieve. You don't have to do this, you can just mash, or use a mixer... but this really creams them up nice.

So now, the secret ingredient (not so secret anymore), add butter, just a tad. Helps it round and smooth over the more acidic ingredients, and renders the filling creamy without overdoing it.

I then added, mayo, dijon, and hot pepper. Chives is the bit of garnish.

So, it doesn't look that glam with my iPhone photos. But I have to say, they tasted amazing. I can't wait to try it out on eggs that aren't stained with easter colors. And maybe I won't use that plastic icing bag, because I don't like the way it looks. But in the end, pretty well used easter eggs that usually get tossed! Half the eggs, I garnished with smoked salmon, creme fraiche and a caper.

Happy Easter!

Brooklyn Review: Mile End Delicatessen

2011-12-07T08:40:00.001-08:00

a good beer adds to the flavor - presented by Victoria

Nothing quite cuts it like a delicious egg and smoked fish sandwich on a Christmas shopping excursion. Or if you prefer meat, the likes of a brisket on top of fries and cheese.

Where: Mile End Delicatessen

97a hoyt street, brooklyn | 718.852.7510 | info@mileendbrooklyn.com

The Manor at Garrison

2011-11-28T09:24:00.001-08:00

the menu

This was our third thanksgiving in Garrison New York with our friends from Brooklyn. It's really fun to share a little old American tradition with our friends, who are all expat Brits, Dutch and German. And even better, it's fun to share the kitchen with them. Everyone seems to be a cook in some way or another. And some really different dishes get thrown in from the customary Thanksgiving meal, to create a more worldly thanksgiving feast. There was red cabbage from German, Brussel sprouts from the Dutch, Devil on Horseback and Cauliflower Cheese from the Brits, and of course Turkey, roasted carrots and cranberry from the Americans. The desert didn't miss a beat either. We skipped the traditional Pecan and Pumkin Pie for a more gourmet set up of an Apple Strudel Pie with mystery spice and Cranberry cheesecake from the Dutch lady, and amazing chocolate soufflé from the Brit.

We shopped, we cooked, we baked, we laughed, we photographed the event, we sat, we ate, we lay down, we ate more, we lay down more, we played ping pong, guitar hero, and backgammon.

It was an event to remember. As I get ready for my move abroad to Germany, I will have so many fond things to remember from this past year. I'm so thankful to all my friends and family. I hope they take a leap of adventure and come visit me when I'm abroad.

Cooks in the Kitchen

everybody chips in

roasted carrots, with an eager customer at the shrimp

the boys chop while listening to tunes

Success is only 5 minutes to boiling

checking on Turkey Tim

The Details

The mash with carmelized onions and cream cheese, cheese brocoli, brussle sprouts

salad, grilled shrimp, stuffing and cranberry

apple surprise

the ol' lemon tart

Cuing Up

the children wait eagerly

the adults await patiently

winding down...

even the horse get's a treat

the mistress and mister of the manor

*Black and White Photography by Mark Warfield. Colored photos (besides the apple surprise and lemon tart) by Jelle Wagenaar.

Pupcakes for Tiki!

2011-11-08T20:54:00.000-08:00

Well just a week ago (has it been that long?) Tiki, our miniature dachshund turned 13! So to commemorate the occasion, I decided to have a real Birthday party for her, and invite all her friends!

So I made some pup cakes... really crazy recipe (see below), that is edible, but strange. And went and bought some kids cakes from One Girl Cookies.

Pupcakes with Cream Cheese Frosting (Adapted from http://desertculinary.blogspot.com)

Cupcake Batter

1 granny smith apple, minced

1 1/2 cups wheat flour

1/4 cup rolled oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup plain yogurt

1/2 cup water

1/4 cup canola oil

2 tablespoons honey

2 large eggs

1 cup shredded cheddar cheese

Frosting

8 tablespoons 1/3 less fat cream cheese, softened

2 tablespoons plain yogurt

2 tablespoons honey

2-3 tablespoons whole wheat flour

1/2 cup shredded carrots

Preheat oven to 400

To make the cupcake batter

In a large bowl, whisk flour, oatmeal, baking powder, and baking soda until combined.

In a medium bowl, whisk together yogurt, water, oil, honey and eggs. Mix in the apple and cheese. Pour into the dry ingredients and stir just until combined.

Evenly distribute the batter between 14 to 16 muffin cups lightly brushed with canola oil. Bake until the muffins spring back when lightly touched in the center - about 15-20 minutes. Remove from the oven and place pans on a wire rack for 5 minutes. Carefully remove the muffins and let cool completely.

To make the frosting

In a medium mixing bowl, cream together cream cheese, honey and yogurt until smooth. Sprinkle in the flour, a tablespoon at a time, until it is thick and easy to spread. Top with the shredded carrots and serve as a extra special treat to your pups!

The Fabulous Halloween Ghost Cake!

2011-11-01T06:51:00.000-07:00

Inspired by the Martha Stewart Ghost Cake, which looked fabluous on it's black cake stand and black candles... I took it upon myself to re-create it for my friends Halloween Party. Unfortunately I did not have the cake stand, or the candles...but found this great plastic silver candelabra.. and thought it would give it a more personalized expression. I also did NOT bake it from scratch. What with doing my costume, the kids costume, a Fake Halloween Gingerbread Mansion, who has time for anything else. So Betty came to the rescue.

I started with two simple Betty Crocker boxes... made four unfortunate layers... started icing them up with snowy white frosting...

...then added in the marshmallows followed by sugar cubs and black frosting for eyes.

And there you have it... another Martha inspired project but with real time ingredients.

Chocolate Heaven Birthday Cake

2011-06-16T15:37:00.000-07:00

Better known as a Chocolate Mint Ganache Cake.

I did this cake last year for my husband's birthday, but he requested it again, so I tried it out in this enormous kitchen. It's lovely having all the necessary appliances for a change. Last year, I was mixing by hand.

Well, I'm told this one was better than last years!
(to see recipe, see last year's post)

Making the cake.

Making the Ganache

Cakes are ready for Ganache!

First layer of Ganache...

Second layer of Ganache (notice my clever way of transferring cake to platter)

And it's done.

The happy Birthday Boy.

The Making of a Tart

2011-05-15T08:52:00.000-07:00

Last Thursday I signed up for a baking class at One Girl Cookies, on Dean Street in Brooklyn. What lead me to sign up for backing class? I was sitting in One Girl, one afternoon working on my writing and having my usual Americano, when I noticed this amazing lemon meringue tart. It called to me in the way that tarts do. So I had to have a slice. It was perfect. The lemon is a curd, and the meringue tasted wonderful. I mentioned how delicious it was, and how I would love to learn how to do those lovely peaks for my own tarts. So the barista, told me they were doing a lemon tart class, in 3 months. So I signed up. And so last week, I attended.

Baking the crust. This method is called blind baking, and we used beans for weights! You can prepare the dough the day before (or week before), and bake the crust at least a few hours before you make your curd, otherwise the curd will react to the warmth of the crust.

We made one or two batches of curd in class, the rest was made ahead of time, and ready to go. The curd is made in a saucepan, refrigerated over night then added to the pie crust. You don't bake it all in the oven again.

Ah, the Merinque... Our pastry chef, held the bowel over a pot of hot water, and whisked. You can do the same thing in a double boiler, but it takes a lot longer. She was very good at her little gnome hats!

A little video demo of torching the meringue.

Well, mine was delicious! Truth be told, the night it was made I didn't enjoy it so much. The curd was too soft, as I think my pie shell was too warm. But I refrigerated it over night, and the next day it was perfect.

Shake it Up Baby

2011-04-03T18:39:00.000-07:00

So, I was planning to do a 21 day elminiation diet, but because I got very sick, it pushed it back. And as I'm leaving for Costa Rica on the 15th, I decided to shorten to 15 days. But then I realized after 3 days on it, it doesn't make sense!   I need to be able to come off it slowly, and I can't do that if jet off to Costa Rica the very day I end it.   Plus my Well Coach said it's probably not a good idea to do another Cleanse.

So with that in mind, I'm going to take a break from the "ED" and meet with her tomorrow to discuss over health-style changes.   See how I didn't say life style? I'm not actually changing my life! But yea, maybe I am.

So what I plan to do instead, is journal my experience with her, my days, my thoughts, my food lust, etc...   If your not interested, then don't read!

Here's my favorite Shake: Blueberries, Spinach and almond milk with the special cleanse powder:

A Moments Respite

2011-03-28T08:42:00.000-07:00

res·pite/ˈrespət/Noun

1. A short period of rest or relief from something difficult or unpleasant.

2. A short delay permitted before an unpleasant obligation is met or a punishment is carried out.

Well that would be the elegant way of saying, I woke up this morning feeling like crap, and found myself unable to do the four very important things on my list today because instead I found myself nurturing the toilét.

Not fair!

Just when one is ready to go go go. And get things done, the body says phewey. Ha! Another magical reason to start my cleanse! But unluckily the good have not arrived, but are due to arrive today! Good. At least I'm not drinking coffee today, or whisky (Scottish English) because I'm sick! Viral gastroenteritis.

The ED Diet: The Plan

2011-03-27T08:15:00.000-07:00

I've done the Elimination Diet, by Dr. Alejandro Junger before. In fact not that long ago. But I breezed through it, didn't read the book until after, and felt like I just wanted to do it again. Mainly I love the power it gave me. The way it made me feel in control of myself.   I stopped mindlessly putting things in my mouth (you know what I mean) and started thinking about how every single bite affected the way I would feel after.   And while I stuck true to the eating guidelines, I didn't follow a lot of the other suggestions to help with the process of removing the toxins from you body.

You might wonder why I chose to do this to begin with. Pretty simply put, my body has not always done well with food. And while I love the "taste" of food, I find the fact that I have to eat to live annoying, because so much of the time I have "issues". Oh, so this is the place where I should say, if your squeemish or don't like to talk about poop, diarrea and vomit, then you probably should not be reading this.   This journal of my life with food and drink, is not going to be edited for the PG crowd.

So as I was saying, my "issues" with food (allergies, intolerance & choice: diary intolerance, tree/nut allergy, soy allergy, vegetarian who eats fish) makes it hard to find good healthy choices at times.   Even with all those eliminations, I sometimes find my stomach to be weak and pathetic.

Another reason I'm doing it again is to make it more of a life-style change. The first time over I did feel immense differences. And I do eat less bread now. But I'd like to make sure I really focus on all the aspects of continued heath. So another new introduction to this time around is my relationship to my Wellness Coach. We met through friends, and slowly started a friendship. And when I was doing my cleanse the first time around, she slyly mentioned she was a nutritionist.   Well that's fantastic. But it wasn't till after wards, and we kept talking about nutrition and she kept giving me helpful advice, that i thought.. Hey, why don't you be my Wellness Coach while I go through this again, and further more, help me as I transition off of it, so that I can continue on and carry on.   She will help me with better choices, and help me learn more of what I'm just getting a taste of now.

So here I am. Ready to embark again on this great adventure. This time, doing it right. And most importantly journaling my process. That was highly recommended, but I didn't do it. But what better way for a blogger to handle this task.. but by journaling it in a blog!

So I hope you find this interesting.   Stop in read and learn. And by all means, join me in my quest for a healthier way of living.

Here's the Plan...

The Clean Program: Renew
Shake, Meal, Shake, Light Meal.

The ED Diet: My Shopping List

2011-03-27T07:34:00.001-07:00

Here is the recommended Shopping list. Note, I have eliminated things, I don't like (or am allergic to).

Fruits

~~Apples~~
~~Apricots~~
Blackberries
Blueberries
~~Cantaloupe~~
~~Cherries~~
Coconut

Figs
Huckleberries
~~Kiwi~~
~~Kumquat~~
Loganberries
~~Mangoes~~
Melons

Mulberries
~~Nectarines~~
~~Papayas~~
~~Peaches~~
~~Pears~~
~~Plum~~s
Raspberries

Note: Dried fruits are okay in moderation, but please use very sparingly as they are still high in concentrated sugars and even though they’re natural sugars and better than a candy bar, they still spike blood sugar levels, keep us relying on sweeteners to boost us up, and also be constipating for many people. You can reconstitute them by soaking in warm water until they plump back up which will cut down their constipating effects. Avoid dried bananas and raisins entirely, since grapes (and bananas) are not allowed on the program.

Vegetables

Artichoke
Arugula
Asparagus
Avocado
Bamboo shoots
Beet & beet greens
Bok Choy
Broccoflower
Broccoli
Brussel
sprouts
Cabbage
Carrots
Cauliflower
Celery

Celery root (celeriac)
Chives
Cucumber
Dandelion greens
Endive
Jicama
Kale
Kohlrabi
Leeks
Mushrooms: all
Onions
Pak choi
Okra
Red leaf
chicory

Sea vegetables/seaweed:
kelp, dulse, hijiki, arame,
wakame
Radishes
Rutabaga
Snow peas
Spinach
Sprouts: all
Squash: winter & summer
Swiss chard
Turnip
Watercress
Zucchini

Beans

Lentils: brown, red, green,
yellow, French

Split peas
Chickpeas

All beans, except soy
(edamame)

Non-Gluten Grains

Amaranth
Millet
Quinoa: red & white

Teff
Buckwheat

Rice: brown, red, black
(forbidden rice), wild

Cereals & Pasta

Puffed brown rice
Puffed millet

Brown rice pasta
100% Buckwheat noodles

Kelp noodles
Rice crackers

Bread & Baking

Arrowroot powder
Baking soda
Baking powder (non-aluminum)

Rice bran
Gluten & yeast-free breads
Quinoa flakes

Flours: brown rice, teff, millet,
tapioca, amaranth, garbanzo
bean, coconut, chestnut,
sorghum

Flesh Foods

~~Free-range chicken, turkey,~~
~~duck~~
~~Lamb~~
~~Buffalo~~
~~Wild game:venison, quai~~l,

~~pheasant, rabbit~~
Cold water ocean fish: wild
pacific salmon, ocean char,
cod, halibut, haddock, sole,
pollack, tuna, stripped bass

Water-packed canned tuna
(without added soy protein)
Sardines
Anchovies

Oils

Almond
Flax seed
Coconut (best for cooking
at high temperatures)

Olive
Pumpkin
Safflower Sesame

Sunflower
Walnut
Hazelnut
Truffle

Note: Please make sure oils are unrefined, extra virgin, non-gmo, organic, cold-pressed, etc.

Vinegars

Apple cider Balsamic

Red wine Rice

Tarragon Ume plum

Nuts & Seeds

Almonds,
Cashews,
Flax seeds,
Hazelnuts (filberts),

Pecans,
Poppy seeds,
Pumpkin seeds,
Sesame seeds

Sunflower seeds,
Walnuts,
Hemp seeds

Note: All of the above can be consumed as butters and spreads (tahini, almond butter, etc). Nuts and seeds are best consumed raw (not roasted) and unsalted.

Dairy substitutes

Almond milk (unsweetened) Hemp milk (unsweetened) ~~Hazelnut milk (unsweetened)~~

Coconut milk or ~~water Rice~~ (whole grain, brown rice) *rice milk is the most processed

of the dairy substitutes and often sweetened. Other dairy substitutes preferred.

Beverages

Teas: herbal, white,
rooibos, green,
yerba mate Kombucha

Mineral water

Fresh squeezed fruit and
vegetable juice*
made with only
Clean-approved fruits and vegetables

Herbs, Spices & Extracts
Allspice, Anise, Basil, Bay leaf, Caraway seeds, Cardamom, Celery seeds, Cinnamon, Clove, Coriander, Cumin, Dandelion, Dill, Dry mustard, Fennel, Garlic, Ginger,
Mint, Nutmeg, Oregano, Parsley, Saffron, Sage, Salt-free herbal blends, Savory Sea salt, Tarragon, Thyme, Turmeric, Vanilla extract (pure), Raw cacao, Carob (unsweetened)

Note: Small amounts of chili and cayenne powders are acceptable if you know you aren’t allergic to nightshades

Condiments
Mustard (made with apple cider vinegar)
Nutritional yeast
Wheat free tamari*
Nama shoyu*
Miso*
*These have small amounts on fermented soy - avoid if you know you are sensitive to soy

Sweeteners
Whole fruit sweeteners (dates),
Brown rice syrup
Stevia, Xylitol,
Agave (definitely not the preferred choice, but okay in moderation)

Note: The sweet taste in general is meant for us to consume in small amounts. Natural fructose in whole fruits are available seasonally and come “packaged” with beneficial fiber, vitamins, minerals and enzymes. Unfortunately, we’ve grown accustomed to having them readily available whenever we want. We consume too many empty calories and this has detrimental effects on our bodies and emotions.

We do suggest agave as an alternative to refined sugar, but we highly recommend that any processed sweetener always be used in moderation, especially during a cleansing program where the detoxification organs are working extra hard. Our preferred sugar replacement is stevia, an herb that does not affect blood sugar and contains zero calories. It comes in liquid, powder and whole leaf form and can be used in any recipe or in your shakes.

Raw and organic honey is another less processed alternative to refined sugar, as it contains beneficial enzymes and aids digestion but it’s best to use it sparingly only after the 21 day program as it’s still a concentrated sugar.

A cleanse such as this one will help to identify our emotional and physical triggers, habits and eating behaviors. When we eliminate toxins, encourage healthy microflora growth in our digestive tracts, and begin introducing more greens (especially in the form of fresh juices), quite often sugar cravings begin to disappear, and our bodies find a healthy balance.

All information from: www.cleanprogram.com. support@www.cleanprogram.com

The ED Diet: Daily Do's

2011-03-27T07:34:00.000-07:00

The Essentials: Do These Daily

Do the following items Daily. They are Essential to the success of your Clean Program.

Plan and prepare your three meals either as needed or in advance so you don’t go hungry.
Two liquid meals; breakfast and dinner, and one solid meal for lunch. Supplements go with each meal and a probiotic is taken first thing in the morning on an empty stomach.
Follow the Elimination Diet guidelines for all your meals and snacks during the 21 days.
Leave a 12 hour window between the last liquid meal of the day and the first liquid meal of the next.
Try not to snack on solid food in between, but liquids are fine (herbal tea, lemon juice and water, fresh juices, water, coconut water, nut milks, plain water).
Make sure you have at least one bowel movement each day or whatever amount means you’re not constipated, as it’s different for every person. If you’re having difficulty due to an increase in fiber consumption, use herbal laxatives, magnesium supplements, castor oil, and the other suggestions given in the FAQ section.
Drink enough pure water so that you urinate at least every hour. If you aren’t going that much, drink more water!
Move. Sweating releases toxins so if you can work up a sweat, that’s great! Walk, dance, jump, hike, yoga, bike, swim. .. Whatever gets the lymph flowing, even if it’s gentle movement. The more movement and the more often you can incorporate it will greatly enhance your experience. Park your car two blocks away from your destination, get off the subway or bus several blocks away from where you need to be and walk the rest of the way. Get up and walk around your office often, and thake the long way to everything. These seemingly small choices are very beneficial to your cleanse.
Rest. Get enough sleep (it may be more than you normally need) and take time every day to simply be still and quiet.
Breathe. Deeply. All day long.

The follow are 13 Optional Daily Activities you can do to enhance your Clean Program experience.

Exercise. In addition to your increased daily motion, more deliberate exercise practices will pay off big time. Start slowly and increase gradually as the days go by.
Five-minute meditation exercise. Clean your mind and emotions as you clean your body.
Colonics. Daily bowel movements will do the work. Colonics will accelerate the process.
Skin brushing. Spend a few minutes removing dead skin cells before your shower.
Hot-Cold treatments. Once in the shower, use this to power up circulation and detoxification.
Infrared Sauna. Sweat profusely as often as you can.
Massage. Schedule a massage each week if your time and budget permits.
Laugh. Try to do something every day that makes you laugh out loud. It changes the body chemistry for the better and releases stress.
Lubricate. Drink two tablespoons of olive oil every night before you go to bed.
Write. Keep a daily log of what you eat, what your incessant thoughts are about, how you are feeling and how you slept the night before.
Eat a clove of garlic every day. Have it alone or thinly sliced and sandwiched between two thin apple slices.
Read a book related to health and wellbeing, about the food system, or about the environment. Take this opportunity to educate yourself about what is going on today. Understanding will make it more likely that you will want to maintain the results after you complete the program.
Express your artistic side. Dance, sing, play your instrument, paint, sculpt. Whatever it is that wets your whistle. This will activate your right brain and more strongly imprint this whole experience in that part of the brain that is more involved with instincts. Far in the future, even if the thoughts of living Clean vanish, your instincts will be stronger than your thinking brain and will guide you to making the right choices for health.

All information from: www.cleanprogram.com. support@www.cleanprogram.com

The ED Diet: Tips and Ideas

2011-03-27T07:28:00.000-07:00

Tips for eating from the ELIMINATION DIET:

Remove processed and minimize packaged foods that often contains unhealthy additives and preservatives. If you do eat pre-made foods – check the ingredient list and avoid anything that contains ingredients from the exclude list.
Reduce potential allergens. There are several foods in the standard American diet that often create food sensitivities. Some of these include gluten, dairy, eggs, soy, corn, shellfish, certain nuts and nightshades (potatoes, tomatoes, peppers and eggplants).
Reduce acidic and mucus forming foods such as red meat, milk products and wheat.
Remove foods that create an inflammatory effect on the body – processed and refined grains, sugars and damaged fats – anything hydrogenated or partially hydrogenated. These are very toxic.
Remove caffeine that taxes the adrenal glands
Remove foods containing molds (such as peanuts) and any foods that feed yeast such as sugar, alcohol and dairy products.
Remove foods that suppress certain aspects of liver detoxification such as grapefruits and oranges.
Remove all foods containing pesticides, artificial growth hormones and any genetically modified foods. The most important thing to spend money on are organic animal products, because toxins accumulate as they go up the food chain. Look for organic, hormone-free chicken and meat, and choose wild fish over farmed fish if possible.

What can I eat: included/excluded foods

Breakfast ideas

Smoothie made with frozen fruit, nut butter, nut or hemp milk and brown rice protein
Hot cereal made with a gluten-free grain, fruit, nuts and cinnamon
Left over fish, chicken or vegetables from your previous night’s dinner

Coffee/caffeine. Coffee is has an acidifying effect on the body and caffeine is very taxing on your adrenal glands. Some alternatives:

Green tea and yerba mate. The ideal scenario is to have no caffeine over the 21 days. However moderate use of green tea and yerba mate is allowed. Their health benefits balance the caffeine and for heavy coffee drinkers it is a good compromise between no caffeine and coffee.
Green juice. This is the best thing to remineralize and hydrate the body and give you a slight kick in the morning. Try 8-16 oz of fresh green vegetable juice daily made at home or from your local juice bar. This is a base of cucumber and celery with greens (Kale, parsley, romaine, etc.) and a little apple or carrot for sweetness, and some ginger and lemon.
Raw cacao powder (raw chocolate). Add 1 tablespoon to warm water, a little nut milk, and some stevia (or sweetener of your choice).

Sugar. The sweet taste in general, is meant for us to consume in small amounts. Natural fructose in whole fruits and honey are available seasonally and come “packaged” with beneficial fiber, vitamins, minerals and enzymes.
Unfortunately, we’ve grown accustomed to having sweets readily available whenever we want. We consume too many empty calories and this has detrimental effects on our bodies and emotions.
Some alternatives:

Stevia
Agave
Brown rice syrup
Small amount of local, raw honey

Bread. Processed flours have become a huge part of the standard American diet resulting in a lot of ill health effects. While it is best to eat things as close to the way the are found in nature as possible (whole grains vs grains that have been processed into flour) there are some good gluten, sugar and yeast-free bread products in many health food stores as well as recipes. If buying premade, again make sure to check the ingredient list for any exclude ingredients.
Some options:

Brown rice (or other gluten-free flour) bread or biscuit
Brown rice tortillas
Rice crackers

Snacks. Wanting something crunchy, salty, sweet? Snacking between meals when truly hungry (and not for psychological or emotional reasons) is allowed on the Clean program.
Here are some elimination diet friendly options:

Hummus or guacamole with vegetables
Fresh fruit
Raw nuts or seeds
Roasted chickpeas (on a cookie sheet roast for 20-30 minutes or until crunchy at 400F. Toss with favorite seasoning and olive oil. Yum!)

All information from: www.cleanprogram.com. support@www.cleanprogram.com

As the snow falls down around me, I long for those long hot summer days...

2011-01-07T06:28:00.000-08:00

This morning, after a weeks worth of errands and boring duties that involved phone calls and appointments, I finally am able for some precious me time. That is to say, I finally have time to carve out 2 hours for a bit of writing. I'm torn because I want to post, but I have to focus on my book. So I'm sitting away from my home distractions in Starbucks, preparing to write, when I find myself gazing out the window at the snow falling down, and absently looking through folders on my desktop, clicking randomly on photos I took over the summer. That's when I came across this set.

Sometime in August, I think, we had visiting friends (yes the Sullivans), and we made this really typical and yummy summer meal. My contribution was this Tomatoe Tart. I don't have the recipe on me, but if you want, you can email me, or leave a comment, and I'll share it when I get home.

If you didn't know it already, I follow recipes to the "T". I guess, even though this is savory, technically, it's like baking. I recall having to make a pastry doe, and chilling it before adding the rest. But it was all so terribly easy, and yet so yummy. There is a fine layer of garlic under the tomatoes. It's almost like Pizza, but lighter crust, and no sauce, and not a lot of cheese.

Get Out Your Rum, it's desert time!

2010-12-29T11:50:00.000-08:00

Happy New Year!

Even though I'm technically on vacation, I could not pass up the opportunity to bake, and try out some new recipes. But I guess that's what the holiday is for! Tis filled with cooking and baking. Back in the day... oh not so long ago, I used to sit on the sidelines and just watch and then do dishes. But I'm proud to say I now offer up some of my own side dishes, and desert treats. This year, on Christmas day, I shared my Lemon Bars and Easy Jam Tart with my family. This time, I tried it out with Stonewalls Peach Mango Jam, and it was very yummy.

With a days rest in between, yesterday I had the urge to use these cupcake holders I found at Cooks Companion on Atlantic and Court. They were so cute, how could I not put something in them. So, I dug into this cupcake cook book I found some time ago (Wild About Cupcakes, by Rachel Lane), and started leafing through the pages till I found something interesting.

First on the list, and requested by the family was the Chocolate Mud Cupcakes. They turned out pretty good. They are more dense, but with a dollop of cream on top... yummy. But the special part of these cupcakes really, were the decorations.

But the real hit was the Chocolate, Banana & Rum Cupcakes. I say "was", because they are almost gone! Yummy can not even describe them!

So for those of you who would like to try them out, the following is the recipe. I followed it pretty strictly, but added a little drop of lemon juice to the bananas so they wouldn't turn brown so fast.

Chocolate, Banana & Rum Cupcakes
cupcakes
3 oz (90g) dark chocolate, coarsely chopped
1/3 cup (90ml) light cream
1 cup (150g) all-purpose flour
2 tblsp unsweetened cocoa powder, sifted
1 tsp baking powder
1/8 tsp salt
1/3 cup (90g) unsalted butter, softened
1 cup (200 g) firmly packed light brown sugar
2 large eggs
2 tblsp dark rum
2 medium over ripe bananas*, peeled and mashed, plus extra, slice to decorate

chocolate rum glace
1/2 cup (125 ml) heavy cream
1/2 tblsp unsallted butter, cubed
1 tblsp light corn syrup (golden)
4 oz (120g) dark choclate, coarsely chopped
1 tblsp dark rum

rum cream
2/3 cup (150 ml) heavy cream
2 tblsp confectioners' sugar
1/2 tblsp dark rum

*TIPS: • Have all your ingredients measured, and ready in sections, ready to go. • If you don't have a double boiler like me, I used a small pot with water, and used a sturdy glass bowl over it. • I used over ripe bananas that I had frozen a few months ago. I read that you can freeze them, and then when you need to make banana break, or another recipe that calls for over-ripened bananas, you can take them out, thaw them, and peel away the peel, and mash them up easy.

How to get it done:
Preheat the oven to 350˚F.
• Line a standard 12-cup muffin tin with paper liners.

Cupcakes:
• Melt the chocolate and cream in a double boiler over barely simmering water, stiring until smooth. Remove from the heat and let cool.
• Combine the flour, cocoa, baking powder and salt into a small bowl.
• Beat the butter and brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy.
• Add the eggs one at a time, beating until just blended after each addition.
• With mixer on low speed, add the mixed dry ingredients, melted chocolate, and rum (one at a time).
• Stir the mashed banana in by hand.*
• Spoon the batter in the prepared cups, filling each one three-quarters full.
• Bake for 20-25 minutes, until risen and firm to the touch.
• Transfer the muffin tin to a wire rack. Let cool completely before removing the cupcakes.

Chocolate Rum Glaze:
• Heat the cream, butter and corn syrup in a small saucepan over low heat until the butter has melted.
• Remove from the heat and add the chocolate, stirring until melted. Stir in the rum and set aside until cooled and slightly thickened.

Rum Cream:
• Whip the cream in a small bowl with an electric mixer until it begins to thicken. Gradually add the confectioners' sugar, whisking until soft peaks form. Stir in the rum.
• Spread the chocolate glaze on top of each cupcake. Place a dollop of cream on each one and top with a slice of banana.
( For fun, if you have any dark chocolate left, grate it over each cupcake for added zing!)

I Like it Hot and Spicy on a Cold Winter Night

2010-12-14T06:41:00.000-08:00

On these cold winter nights, there is nothing better than something hot and spicy. Sure, under the sheets is good, but what I meant was a simple Pasta Puttanesca. Being that I'm not a seasoned cook, and only recently back to experimenting... I'm sharing this with you, because it was so darn easy! And of course delicious. I accidentally bought chopped tomatoes from Trader Joes that were pre spiced, so I didn't add the red chile pepper. It turned out devine. I think the key is the sugar... and the anchovies!

Enjoy!

Recipe:
Pasta Puttanesca

3 tblsp olive oil,
1 clove garlic, peeled and chopped,
1/2 fresh red chile, deseeded and chopped,
14 1/2 oz can of chopped tomatoes, drained,
4 anchovy fillets,
1/2 tsp light brown sugar,
1/2 cup black olives, pitted,
2 large tblsp of fresh parsley, chopped,
2 cups spelt penne

•Make Sauce: in a pan, heat 2 tblsp olive oil, and sweat the garlic and the chile. Don't burn garlic. Add tomates and simmer on low. In a mortar, grind anchovies with remaining olive oil into a paste. Add to sauce and carry on simmering for about 20 minutes. Add half teaspoon brown sugar, to taste... and decide.

•Cook pasta, until al dente. Add the olives to the sauce, and serve with big handfuls of parsley.

The old tart looks good all dressed up...

2010-09-29T04:30:00.000-07:00

Yes, that's a sneaky way of saying, this isn't exactly a new recipe of mine.. just dressed up a little bit better!

muncha buncha muncha buncha fritos go with lunch...

2010-09-21T05:04:00.000-07:00

Ok, so maybe not in one of Melissa's amazingly packed Bento lunches for her 4 kids. Did you not know what a Bento lunch was? I sure didn't. Somehow, I feel like I've failed my kids in the quest to have fun lunches. Actually, after much of a struggle to get them to eat the lunches I pack, I started this school year back at it. I was getting tired of finding half eaten, if that sandwiches, and forgotten lunches stuffed in the bottom of their bag. Apparently, they forgot. SO this year I went out and got them "special" lunch bags. So far so good. Or so I thought.

But I guess I could do better. At anotherlunch.com, I've learned I could be a whole lot more creative.

I feel slightly inspired. I encourage you to check out her blog. There's loads of information.

I guess they days of Fritos in the brown paper bag with a twinkie are long gone. I sure have great memories of that! It was either PB&J or Tuna for me, and 10 cents for an orange push-up. It was all good unless I got my dad's lunch by mistake... a PB&B. Yuk.

Your such a cheesecake!!

2010-09-14T04:09:00.000-07:00

No really. You are. So you need to make this... but pay special care for the instructions.. or it will come out a bit too hard on the edges of the crust!

MY PROCESS:

THE RECIPE (adapted from Smitten Kitchen) Please note, that if you want the full directions I used, go to that link. I'm not copying down her experience, just the basics. But you would do best by reading it. This is, well, a complicated recipe, to say the least

Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt

Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

Cherry topping
10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)
2 tablespoons lemon juice
1/4 cup sugar*
1 tablespoon cornstarch
1/2 cup water

Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.

Make very tall cheesecake filling: Preheat oven to 550 degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.

Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.

Make cherry topping (optional): Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.

Remove side of pan and transfer cake to a plate. If you had any wonky baking issues (see my Note below), you might need to trim the cake flat. I promise not to tell anyone what happened to those scraps, okay?

Spread topping (if using) over chilled cheesecake. The original recipe says to bring this to room temperature before serving, but I never have!

Do ahead: Cheesecake keeps, covered and chilled, 2 weeks.

Baking drama: As some of the pictures might suggest, I really borked (an actual word, thank you) the baking of this cake. First, I was convinced that 550 degrees would singe my cake so I did the first step at 400, to see if you can get away with it. Yes, I am guilty of not following a recipe from time to time too. It turns out, 550 would have been just fine. Then, although I turned my oven down to 200, I didn’t check the thermometer inside my junky oven, and had I, I’d have realized that what my oven calls 200 is more like 150. And an hour later, was almost completely raw. Then I upped it to 300, which my oven told me was actually 250, where it still took another hour to bake and gained many cracks. I blame the fact that the oven didn’t start hot enough, as many others have made this recipe crack-free. What’s the point of me sharing this? To give you a heads up that oven wonkiness may ensue. What matters is that, in the end, you do not take the cake out before it is ready. An accurate oven helps too. I’m going to get right on that.

It's a Very Berry Blast of a Beautiful Labor Day Weekend!

2010-09-06T09:21:00.000-07:00

Super Yummy event last night! More details later. For the moment, just sharing another new Berry flavored dish.

The Raspberry Crumb Bar

Superbly easy to make, and yummy for all. I did another one replacing the raspberry's with blueberries. And as you can see, I had a few extra boysenberries so I tossed them in for color.

Try it out, and tell me what you think:

Raspberry Crumb Bars

Ingredients:
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
4 cups fresh raspberries
4 tsp. cornstarch
Juice of 1 lemon

Directions:
Preheat the oven to 375° F. Grease a 9 x 13" pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the raspberries with a rubber spatula until combined. Sprinkle the berry mixture evenly over the crust. Crumble the remaining dough over the top of the berries.

Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.

source: Annie Eats

which was adapted from: smittenkitchen.com

You're a daisy if you do

2010-09-02T04:38:00.000-07:00

It all started one night in early summer. A lovely night out with the Mister at the very sexy and very hard to get a table at the last minute restaurant, Freemans, down Freeman's alley. I arrived early, to secure a table, and was seated at the bar while I awaited Mark, who was running late. Tired of the same story that begins with wine, I decided to write something new.. something bold. So I ordered the Brandy Daisy.

Life hasn't been the same since!

I immediately found it my responsibility to secure the recipe. Easily enough done. Just googled the restaurants name, found the recipe. Finding that it calls for Chartreuse, I took it upon myself to find some. But what luck. My dear friend Nick Sullivan happened to have a bottle. While this recipe called for Yellow, the one Nick gave me said Chartreuse V.E.P. Not knowing what that meant, I had to look it up. Nothing slips by me!

I discovered that V.E.P (Vieillissement Exceptionnellement Prolongé) is made using the same processes and the same secret formula as the traditional liqueur, and with an extra long ageing in oak casks it reaches an exceptional quality.

Chartreuse is an herbal liqueur made by the Carthusian monks in the French Alps. Only three monks from the order know the secret recipe, and each hold one third of that recipe and have taken a vow of silence. The liqueur was originally created as an "Elixir of Long Life" in 1605 by Peres Chartreux.

I could go on and on about it. But basically, green and yellow chartreuse have 130 herbs from the french alps, and each differ in their variety. Chartreuse Yellow is only 86 proof and has a distinct citrus, violet and honey taste accented by anise, licorice and saffron, while green is 110 proof and has an intense floral and herbal flavor with hints of cloves, citrus, thyme, rosemary and cinnamon. The V.E.P version, has a mixture of both (very top secret) but aged for a longer period of time. Similar to their younger counterparts, but are more mellow. Each bottle of V.E.P. is carefully closed by hand with a wax sealed cork, labeled with a wax Chartreuse seal and placed in a wooden box marked with a branding iron. Bottles of Chartreuse V.E.P. retail for $123 per liter.

Mine was free! WOO HOO. Now I'm spoiled rotten!

Ashley Greene, created the Brandy Daisy cocktail at Freemans. And while it's no longer on the menu, as the menu is seasonal, I found it to fulfill my summer afternoons, and looking forward to it through winter as well. I did substitute the yellow chartreuse for V.E.P... and I have to say, it was superb!

Brandy Daisy
1 1/2 ounces Brandy
1/2 ounce Yellow Chartreuse
3/4 ounce lime juice
1/2 ounce maple syrup

Shake all ingredients over ice and strain into a cocktail glass.
Freemans

End of Freeman Alley, New York NY 10002 (between Bowery and Chrystie; map)
212-420-0012

It's a sort of popover, that turned and popped under.

2010-09-01T05:07:00.000-07:00

A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter pops over the top of the muffin tin while baking.

Food historians generally agree the American origins of the recipe, although derived from Yorkshire pudding made in England since the 17th century. They are generally served at breakfast, with afternoon tea, or with meats at lunch and dinner.

Ogden Nash• inverts the historical order of events.

Let's call Yorkshire pudding

A fortunate blunder:

It's a sort of popover

That turned and popped under.

* Ogden Nash know best (for me) in reflections on Ice-Breaking wrote:

Candy

Is dandy

But liquor

Is quicker.

I'll just say it took two different recipes before I got it right. And now it's very easy for me. Many cooks will say it's this or that, or it needs to be stirred just so, with this added here, and that added there. But I say, it all works, the key is the time in the oven. And if you have a top burning oven, put a cookie sheet over it. Oh, I'll give you the recipe I use, for my my version, but you have to email me (or comment) and you must be a subscriber!

Enjoy, and keep popping!

The Ganache that Tasted of Mint

2010-08-27T05:30:00.000-07:00

And you didn't think I could do it! But I did! My very own Mint Chocolate Ganache!
I made this in June for my husbands birthday, and just never had time to post it before the summer break and the big redesign. Well now you have it.

DEVIL'S FOOD CAKE WITH MINT-CHOCOLATE GANACHE
(courtesy of Martha Stewart's Baking Handbook)
Makes one 9'' layer cake.

3 sticks butter, room temperature, plus more for pans
3/4 cup Dutch-processed cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 tsp baking soda
1/2 tsp salt
2 1/4 cups sugar
4 large eggs
1 tbsp pure vanilla extract
Mint-chocolate ganache (recipe to follow)

Preheat oven to 350 degrees. Butter two 9x2 inch round cake pans; dust with cocoa butter, taping out excess. In a medium bowl, whick together cocoa and hot water, until smooth. Whisk in sour cream. Set aside and let cool. Into another medium bowl, sift together flour, baking soda and salt, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.

Divide batter between prepared pans; smooth with an offset spatula. Bake approximately 45-50 minutes, or until a cake tester comes out clean. Transfer pans to a wire rack to cool. After 15 minutes of cooling, take cakes out of pans, and let cool completely on the wire racks.

MINT CHOCOLATE GANACHE (makes about 7 cups)

4 cups of heavy cream
2 lbs of quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/4 tsp salt
1 1/2 tsp pour peppermint extract

Empty chocolate into a large bowl. In a small saucepan over medium-high heat, bring the cream to a full boil. Turn off heat. Pour heated cream onto chocolate, and let melt for approximately 2-3 minutes. Slowly whisk until smooth. Add the corn syrup, salt and peppermint extract, and stir until well combined. Let set.

Using a serrated knife, trim the tops of the cake to make levels even. Transfer one of the layers to a cake serving dish, lined with strips of parchment paper. Use 1/2 of prepared ganache over first layer. Let set. Add second layer to cake, and pour the rest of the ganache over the top - let the ganache fall over the sides. Put cake into the refridgerator to set completely.

Before service, remove the parchment paper to create a clean edge along the cake plate. Garnish with a couple of mint leaves, if desired.
(thanks to Kitchen Talk for letting me copy the recipe so I didn't have to re-write it)

Tarting Around the Kitchen, Again

2010-04-18T17:40:00.000-07:00

I am stubborn. Also, my kids wanted to try the tart I made yesterday, so why not do it again. And this time, get it right. Although, there were no complaints last night!

(and all of this, using a hand mixer and dough blender)

Please don't label me "martha stewart", just because I started baking. I mean.. really, I only do it once a week.. if that. Maybe, Martha on crack. Ok. I'll settle for that. I'm just really enjoying this hobby. Something to zone out to. I get caught up in the process, and then of course the happy ending. There is so much stress these days, this is a great way for me to just blow off steam and relax.

(getting it right: Less jam, better distribution.)

My mom has been really helpful in this whole new world I've discovered. I call her up right in the middle of one of my projects... "hey, um Mom, is it normal to have dark specks in my Corn Meal?" or "ok, which one of these gadets that goes with this Kitchen Aide (she gave me) can I use to "fold" in the flour?" She really is helpful.

(right out of the oven)

I was at my favorite cooking store yesterday in Brooklyn, The Cooks Companion, buying some needed gadgets, including one of those thingies for my mixer. She asked me if I had the Kitchen Aide where the head went back, or the one with the lever. I said the lever. She said I had the wrong gadget. The one I had there was for the one with the head that goes back. "Oh." She went and got the other one, and showed it to me. It was bigger. The one with the head that goes back is smaller. I said, "That's so funny, cause I just told my mom, that I remembered our old Kitchen Aide being a lot bigger than the one I have now." She argued that it wasn't. I insisted. I guess, in perspective, to a seven year old, it did look big bigger.

Ahhh. Perfection

now for the critics...

Outcome? "This tart is amazing", said jackson with his mouth full. Dean (in photo) didn't say a word, his mouth was full. Thumbs up!

Coming up this week on Mommy Drinks Style:

Monday: Viva Victoria - photos from the Event!

Tuesday: Night in the City - The Coco De Mer Romp

Wednesday: Shake it and Bake it Girl

Thursday: Fashionable Florence, interview with a 9 year old fashion rookie.

A Tart for Tor

2010-04-17T14:21:00.000-07:00

or, Black Cherry Jam Tart, or Baking in Brooklyn.

I'm so into baking, and trying things out, then hopefully adding my own special, inexperienced touch. But sometimes that touch doesn't go so well.

I absolutely love Smitten Kitchen, a lovely blog by Deb, who humors me with her wit and artfully made and presented bites. As I was trying to figure out what to make for my friend's birthday tonight, I started digging around for something that would be simple, and nice. Something where I wouldn't need a Mixer (kitchenaide, as mine is in the country) or a large quisenart. Can anyone say, old fashioned, wooden spoon? oh, maybe a little bit of the hand mixer. That's ok. So that's when I discovered her post on her "easy jam tart" (you can get the recipe there).

So things started out pretty well. But in afterthought, when I started applying my little dials of dow to the top, maybe I should have given a bigger ration of dow to the top, and pressed the bottom out more? And after it came out of the oven, I'm thinking, maybe I should have used less jam like she did? I have a feeling it's going to be way to jammy. Jammy?

Do you like the "V" in the center? That's V for Victoria, a.k.a. Tor.