Carving-Tree: A Rebel Food Movement

noreply@blogger.com (Sara D) — Thu, 08 Apr 2010 04:31:00 +0000

A Hand Made Christmas! Homemade Mustard, Easy Marinated Olives & Pear-Ginger Chutney

noreply@blogger.com (Sara D) — Thu, 10 Dec 2009 08:45:00 +0000

There is nothing like gifts from the heart, hand-made with love! This season make your best friends, co-workers or family some tasty treats like a home made chutney, marinated olives or a fancy condiment like mustard! Pick up some nice looking glass jars with a rubber gasket for preserving like these here from the Container Store. I have also seen them at craft stores, and World Market/Cost Plus. Arrange a basket with chutney & store bought/home made biscuits, waffle/pancake mix or crackers. Marinated olives go oh so well paired a small high quality bottle of vodka (think martini!), or a cured sausage, cheese & cracker mix. Design a basket with nuts, pretzels, home made mustard & truffles for your most favorite of people! Make goody bags or gift as 'party favors' after your holiday cocktail party. You will truly impress with these delicious gift ideas!

Home Made Mustard
Yields 3/4 Cup

Ingredients
3 tbsp yellow mustard seeds
2 1/2 tbsp brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot minced, about 2 tbsp
Pinch ground allspice
3/4 tsp salt
1/4 tsp white pepper

Directions
1. In a non-reactive bowl combine all ingredients and chill over night covered.
2. Next day transfer to a food processor or blender. Blend until desired smoothness is achieved. You can leave it chunky or blend until smooth. Keeps refrigerated up to two weeks in an airtight non-reactive container.

Pear-Ginger Chutney
Yields 3 8oz. jars

Ingredients
1/2 cup packed light brown sugar
1/2 cup cider vinegar
2 tbsp. seeded minced jalapeno
1 2in. stick cinnamon
1 whole clove
2 lbs. firm-ripe pears, peeled, cored, and cut into 1/4in. cubes. About 5 cups.
1 cup finely diced yellow onion
1/4 cup dried cranberries
1/4 cup crystallized ginger
1 tsp. mustard seeds
1 tsp. grated fresh ginger
Sea salt/Kosher salt

Directions
1. Combine the sugar, vinegar, jalapeno, cinnamon stick and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3-4 minutes.
2. Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger and 1/4 tsp salt. Reduce the heat to medium low, cover and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes.
3. Uncover and continue to simmer until the liquid has almost evaporated, another 10 minutes. Remove the cinnamon stick and clove. If you are not canning the chutney, let cool, portion into 3 clean 8oz. jars and refrigerate up to one week.

To can the Chutney
1. Put 3 empty 8oz. glass canning jars in a large pot of water fitted with a rack insert. The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat. Put the lids in a bowl and cover them with very hot water (boiling water can ruin the seal).
3. Remove the jars from the water bath and drain them. Divide the chutney among the 3 hot jars. Fill to within 1/2in. of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.
4. Return the jars to the water bath, and make sure the water cover the jars by at least 2in. Boil covered, for at least 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked. Store in a cool place for up to 6 weeks.

Easy Marinated Olives
Yields 3 Cups

Ingredients
3 cups mixed olives, rinsed and drained well
1 cup extra virgin olive oil
4 sprigs of fresh thyme
3 sprigs of fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice

Directions
1. Put olives in a 1-qt jar. In a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, red pepper flakes, bay leaf, and garlic. Heat on very low for 10 minutes.
2. Pour the oil and the olives. Add the lemon juice and close the jar. Turn a few times to distribute the seasonings; let cool to room temperature. Store in the fridge for no longer than 4 days. When serving bring to room temp to drain off most of the oil.

Dreadlock Holiday!! Vegan Cheese Party Platters

noreply@blogger.com (Sara D) — Thu, 03 Dec 2009 21:32:00 +0000

The holidays are a time for indulgence. Rich fattening foods abound!! Well not all of us can eat rich triple cream cheeses & dairy laden dishes which typically constitute the fare for the normal holiday party. For that reason why not choose to prepare a healthy(er) vegan cheese platter for your guests? You don't have to be vegan or lactose intolerant to enjoy a cashew goat cheese log! Yum! Your guests will squeal with delight in your ingenuity on this party staple.

What you will need:
-Large non-reactive (stainless steel or glass) bowl for soaking
-Blender or food processor
-3 sheets of cheese cloth
-Large strainer

Steps Include:
1. Soak. Place nuts or grains in a bowl, cover with 3 inches cold water (the nuts will swell as they soak). Soak 12 hours or overnight, away from sunlight. Drain soaking water, rinse nuts, then drain again.
2. Blend Well. Puree soaked nuts in a blender or food processor for 6 minutes, scraping down sides of bowl often to ensure a creamy even texture.
3. Drain & Dry. Drain cheese through cheesecloth lined strainer to eliminate excess moisture and concentrate flavors. Bake at low-temp to remove moisture and firm up final product. The longer the cheese bakes the more crumbly it becomes.

Almond Feta Cheese with Herb Oil
Makes 10oz. Round

Ingredients
1 cup whole blanched almonds
1/4 cup lemon juice
3 tbsp. plus1/4 cup olive oil, divided
1 clove garlic, peeled
1 1/4 tsp salt
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves

Directions
1. Place almonds in a medium bowl, and cover w/ 3in. cold water. Let soak 24 hrs. Drain soaking liquid, rinse almonds under cold running water, and drain again.
2. Puree almonds, lemon juice and 3 tbsp oil, garlic, salt & 1/2 cup water in a food processor for 6 minutes until very smooth and creamy.
3. Place a large strainer over the bowl, and line w/ triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Brings corners and sides of cloth together, and twist around cheese forming an orange sized ball and squeeze to help drain extra moisture. Secure w/ a rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
4. Preheat oven to 200 degrees F. Line baking sheet w/ parchment paper. Unwrap cheese (it will be soft) and transfer from cloth to baking sheet. Flatten to form a 6in round about 3/4in thick. Bake 40 minutes until top is slightly firm. Cool, then chill. (Cheese can be made up to 2 days ahead of your party).
5. Combine remaining 1/4 cup oil, thyme, rosemary in a small saucepan. Warm oil over medium-low heat for 2 minutes, or until very hot but not simmering. Cool at room temp and drizzel over the cheese before serving.

*Pair with a medley of olives & peppers, bread sticks or pita chips & lemon wedges

Pepper-Crusted Cashew Goat Cheese
Makes 10oz Log

Ingredients
3/4 cup raw cashews
6 tbsp canola oil
1/4 cup lemon juice
1 tbsp tahini
1 3/4 tsp salt
1 tsp cracked black peppercorns or coarsely ground black pepper

Directions
1. Place cashews in a large bowl; cover and soak with 3 inches of water. Soak overnight.
2. Drain liquid, rinse cashews under cold water and drain again. Puree cashews, oil, lemon juice, tahini, salt and 2 tbsp water in a food processor until smooth and creamy.
3. Place large strainer over the bowl, and line w/ triple layer cheesecloth. Spoon cashew mixture into cloth. Fold sides over cheese and form into a 6in long oval loaf. Twist ends of cloth and secure w/ rubber bands. Set in strainer over bowl, and let stand 12 hours at room temp. Discard excess liquid and chill.
4. Preheat voern to 200 degrees F. Line baking sheet w/ parchment paper. Unwrap cheese and scrape into a 7in long log on cheesecloth. Rewrap and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on the outside but still soft, turning occasionally. Cool and chill.
5. Unwrap cheese. Sprinkle w/ peppercorns pressing to adhere.

*Pair with fresh figs, dried apricots or other dried fruit, champagne grapes, water crackers or thinly sliced baguette.

Cheddar Cheeze
Makes 1lb Block

Ingredients
1 3/4 cups unsweetened plain soymilk
1/4 cup agar flakes
1/2 cup raw pine nuts
1/3 cup canola oil
1/4 cup fresh lemon juice
3 tbsp dry white wine
3 cloves garlic, peeled
2 tsp granulated onion
1 3/4 tsp salt
3/4 tsp ground black pepper

Directions
1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over the sides.
2. Whisk together soymilk & agar flakes in a saucpan. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissoves completely and mixture is thick, stirring frequently.
3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in a food processor 5 minutes or until smooth scraping down side frequently. Add soymilk mixture, and blend for 2 more minutes or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Refrigerate 1 hour, or until firm. Unwrap slice and serve!

*Pair with sliced pears, apples, grapes, water crackers or think sliced baguette, pretzels or pretzel sticks and stone ground mustard

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*These cheeses make an excellent gift arranged in a basket of home-made crackers, breads, jams, jellies, chutneys and mustard! Remember to remind your gift-ee to refrigerate.
**These cheezes can also be used in may recipes instead of cheese. Think of a yummy pasta, egg or a salad recipe and substitute.

A Handmade Christmas! Home Made Cinnamon Hard Candy

noreply@blogger.com (Sara D) — Wed, 02 Dec 2009 21:24:00 +0000

What better way to gift this season than to hand-make your own delicacies!! All December we will be featuring delicious edible ideas for small gifts, baskets and much more. To start we are featuring a yummy recipe from Saveur Magazine for home made cinnamon hard candies. These could be packaged in a vintage tin, or set on your table for guests. Spicy and bold in color, they are sure to add a little holiday cheer to any event planned for the season!

Cinnamon Hard Candies
Makes about 120 candies

Ingredients
1 1/2 cups sugar
2 tbsp. light corn syrup
1 tbsp cinnamon extract or 1 1/2 tsp cinnamon oil
1/4 tsp red food coloring

Directions
1. Line an 8x8" metal baking pan with parchment paper and grease parchment with non-stick spray; set aside.
2. Heat sugar, corn syrup & 1/2 cup water in a 1-qt saucepan over high heat. Bring to a boil and cover; boil 3 minutes. Remove lid & attach a candy thermometer to the side of the saucepan. Cook, without stirring, until sugar mixture reaches 300 degrees; remove pan from heat.
3. With a long handled spoon, stir in the cinnamon extract & food coloring. Pour mixture onto prepared pan. Let cool slightly, until candy reaches pliable consistency. Using a pizza cutter or a knife, cut candy into 1/2" squares. Let cool 30 minutes until hard.
4. Peel candies off parchment paper and wrap individually in confectioner's paper or dust candies with a mixture of 1/4 cup powdered sugar & 1 tsp cinnamon, if you like and transfer to another bowl.

Why Big Shopping Bargins are Bad News for America - Times Reports

noreply@blogger.com (Sara D) — Tue, 01 Dec 2009 21:48:00 +0000

I read this interesting article from the NY Times entitled - 'Why Big Shopping Bargins are Bad News for America,' sent to me by a friend this AM. Not typically what I post on Carving-Tree, but I do see a parallel in the lifestyle of Americans to the way we spend, what we buy and ultimately the way we eat. I mean everything is connected and it is all the same mentality in the sense we want instant gratification with little effort for cheap.

I stay away from the malls, and most stores in general. I feel better spending money at a locally owned boutique even if the cost is more per item than a big box retailer. I choose quality over quantity, hand-made over factory made. America is addicted to materialism, and ownership of goods--even poorly made items which will not last even a single season of use. My mother just recently replaced a hand-mixer that was older than me, for a $20 Costco version which I can guarantee will not last nearly 30 years of use--but those are the products saturating the market these days.

I feel this is especially true for kitchen, car and home items. I choose to spend a little more knowing full well that I am purchasing quality. I may not be able to buy the entire 26/pc set of Wusthoff knives that I desire at once, but I sure as heck am not going to settle for Kitchen Aid here just so I can have them all, right now.

Since the Christmas season is upon us, we are probably going to be feeling a lot of pressure to buy things for each other, and that's okay. Remember though that a quality gift--even one--is better than a dozen cheap disposable gifts, so do your research before making a purchase and find something that will last for a few years, even a decade. This is where we need to be going in our spending habits, and it starts with consumer education and raising our standards of the types of products we will accept into our lives and purchase.

http://www.time.com/time/business/article/0,8599,1943252,00.html

Save a Little Green! Eat What's in Season: December

noreply@blogger.com (Sara D) — Tue, 01 Dec 2009 16:00:00 +0000

I'm just enjoying a piece of leftover pumpkin pie and thinking about this coming month's bounty of seasonal fruits and vegetables!! I especially love red Bosc pears, with their crunchy juicy taste, and beautiful color on the outside. Stock up on some of these seasonal veggies now, since they are available in season and typically on sale!

December Seasonal Produce

Pears, oranges, tangelos, grape fruit, tangerines, papayas, pomegranates, sweet potatoes, mushrooms, broccoli, cauliflower

Always a Good Deal

Bananas, potatoes, celery

Fun Finger Foods for the Holidays!! Miniature Monte Cristo w. Raspberry-Chipotle Dipping Sauce & Spiced-Beef Empanadas w. Lime Sour Cream

noreply@blogger.com (Sara D) — Sun, 29 Nov 2009 03:57:00 +0000

The holidays are here!! That means let the holiday parties begin! What better way to celebrate than with fun finger foods for you and your guests? These recipes are easy to prepare & really wow a crowd. Include a variety of different appetizers for your guests & you will be the toast of the party!!

Miniature Monte Cristo w/ Raspberry-Chipotle Dipping Sauce

Serves 12 - 3 or 4/pc each

Ingredients for the sandwich

1 loaf of Pepperidge Farm extra THIN bread (you can use regular white bread if the thin kind cannot be purchased, I suggest as thin as you can find)
3/4 lb deli sliced ham or turkey (or both if you want to be extra fancy!)
1-2 eggs beaten (add a splash of milk if desired)
3/4 lb slices of American, cheddar or Swiss cheese (your choice, I like Swiss or American)
1-2 tbsp butter for frying
Powdered sugar for dusting

Ingredients for the Raspberry-Chipotle Sauce
*This dipping sauce can either be purchased pre-made or made at home. We like the brand Fisher & Wieser Razzpotle Roasted Raspberry Chipotle Sauce which can be purchased at most fine grocers or Costco/Sam's Club.

Raspberry-Chipotle Sauce from Scratch
1/3 cup raspberry fruit jam
2 tsp minced canned chipotle chilis in adobo sauce
1-3 tsp lemon juice
*In a sauce pan stir together the chipotle, fruit spread & 2 tbsp of water. Simmer on low heat for about 2 minutes until hot and saucy. Stir in 1 tsp lemon juice. Add more water if the sauce is too thick, add more lemon juice to taste.

Directions for Sandwiches

1. Slice crusts off of the bread using a long bread knife to make a square. Discard heels. I find stacking them and slicing many at once works just fine. Discard crusts of which a good use is bird feeding.
2. Add once slice of cheese--you may need to crop to fit inside the bread depending on how your deli slices them.
3. Top with meat, folding so meat fits inside the bread as well. Repeat until all sandwiches are prepped.
4. Beat egg and milk in a square tupperware, or other type container that the sandwiches can be dipped into.
5. Heat skillet on medium heat, add butter until melted and hot. Meanwhile dip your sandwiches in egg on all sides and fry in the skillet until golden brown (only a few minutes on each side). You can use a lid to ensure cheese melts if desired.
6. Remove and cut cross-wise into small triangles, getting 4 tiny sandwiches out of each. Sprinkle with powdered sugar. Place on your serving plate and serve immediately. Sometimes we cook them as the party is going on, or you could pre-make them and place them in a very low temp oven (150 degrees) to keep them warmed slightly--you don't want the cheese getting too hot and runny.

*To serve: garnish serving platter with sliced high quality dill pickles, lettuce (not for eating!) & a bowl of raspberry sauce to dip.

**The raspberry chipotle sauce is particularly good on scrambled eggs-FYI if you make extra

Spiced-Beef Empanadas w/ Lime Sour Cream
Makes 22-24/pc

Ingredients
1 tbsp olive oil
1 small onion diced
1/2 lb ground beef or bison (80-85% lean)
1/3 cup golden raisins
2 tbsp ketchup
1/4 tsp ground cinnamon
salt & pepper
2 store bought refrigerated rolled-pie crusts
1 large egg beaten
1/2 cup sour cream
1/2-1 tbsp lime zest, and a little more for garnish

Directions
1. Heat oven to 375 degrees. Heat the oil in a large skillet, over medium heat. Add the onions and cook until soft, stirring occasionally 5-6 minutes. Add beef and cook, breaking it up into small crumbles with a wooden spoon, until no longer pink 4-5 minutes.
2. Stir in the raisins, cinnamon, 1/2 tsp salt & 1/4 tsp pepper.
3. Using a 2 1/2in. biscuit or cookie cutter cut out circles from the pie crusts. Divide the beef among the circles. Brush the edges with water and fold in half. Then press a fork to seal.
4. Transfer to a parchment lined baking sheet and brush with egg. Bake until golden about 20-25 minutes.
5. Put sour cream in a small bowl and sprinkle with lime zest, adding a little water to thin and mix. Transfer to serving dip bowl. Sprinkle a bit of zest on top to garnish.

Make-ahead: You can assemble and freeze the empanadas up to one month in advance. Freeze them unbaked on a parchment lined baking sheet until firm and transfer to a freezer proof Ziplock type bag. To cook, bake frozen at 375 degrees for 30-45 minutes. Keep warm at 250 degrees. You can make the sour cream mixture 1/2 before serving.

Still Tasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help the Environment

noreply@blogger.com (Sara D) — Sat, 28 Nov 2009 19:35:00 +0000

Ever wonder if that bottle of ketchup in the fridge, or those spices that have been sitting on your shelves for forever are still good for culinary? Hmm, when were these capers and olives purchased? Or those jars of salsa in the pantry? In case you have wondered these things (I do often), there is a fabulous website dedicated to this plight entirely at http://www.stilltasty.com/

At stilltasty.com you are able to type in the exact food product in question whether it is a can on the shelf, a bottle in the fridge or dry goods bought in bulk to find out its opened and unopened shelf life. How great is that? Check it out!!

French Onion Soup

noreply@blogger.com (Emma D) — Thu, 19 Nov 2009 00:00:00 +0000

There is something to be said for the simplicity of this recipe, and it's ability to stand the test of time. I made this classic soup for the first time, just a few weeks ago. I was amazed at how simple it was, not just the preparation of it, but also the richness of the flavor, and with so few ingredients! If you have never caramelized onions before, be prepared to wait (especially for this many onions)....but I promise you, it's worth it.

French Onion Soup
Ingredients:
6 large Yellow Onions, preferably a "sweet" variety, such as Walla Walla or Vidalia
5-6 c. Beef Stock
3 tbsp. Butter
2 Bay Leaves
2-4 sprigs fresh Thyme and/or fresh Parsley (tied into a little bundle with string, etc.)
Salt
Black Pepper, fresh-ground
---
8 oz. shredded Gruyere Cheese
Sm. Baguette (or other crusty bread) sliced 1/2" thick

Optional Ingredients: try any combination of these...remember to taste as you add....
- Dry Red or White Wine
- Apple Cider (for a sweeter soup)
- Dry Sherry
- Cognac/Brandy

Directions:
1. Cut Onions in half (root to tip) and slice into 1/4" thick crescents by cutting across the rings.

2. Caramelize the Onions: melt Butter over medium-low heat in large soup pot (big enough to hold the whole batch of soup). Add Onions in 3-4 layers, sprinkling each layer with Salt (this will help draw the water out of the onions). Stirring the Onions every minute or two let them cook for at least 40 (and up to 60) minutes. Towards the end they will start to brown quite quickly, so keep them moving and reduce the heat a bit if you need to so they won't burn...brown is good, black is bad (my best advise is: use your nose).

3. When the Onions are caramelized to your liking, add the Beef Stock and bring to a boil. If you wish to add Herbs (Bay, Thyme, Parsley) put them in now, trying to keep them whole so they can be removed easily once their flavors have cooked into the soup.

4. After bringing to a boil, reduce heat to low and simmer for 20-30 minutes, stirring occasionally. If you want a thinner consistency, add some Water (1/2 c. at a time). After you've adjusted the thickness, use this time to flavor your soup if you are planning to add any of the optional ingredients (Wine, Cider, Liquors, etc.). Also, Salt and Pepper can be added to your liking. **Be sure to taste as you add...you can't get these ones back out!**

5. Remove Bay Leaves and/or Herb Bundle before serving.

To Serve:
Traditionally, French Onion Soup is presented in individual ramekins or other small bake-able bowls. After ladling soup into the bowls, the sliced Baguette is floated on top and smothered with Gruyere. These are then Broiled in the oven until the cheese is browned and bubbling (1-2 minutes).

If you do not have Broil-friendly bowls, here is an equally delicious solution: Simply place the sliced bread on a baking sheet, smother with cheese and Broil for 1-2 minutes. Then float the already-broiled bread on the soup. Sprinkle a little more cheese over the top. (It's also WAY easier to clean up...no baked-on mess!)

Colorful, Easy, Roasted Autumn Vegetables

noreply@blogger.com (Sara D) — Sat, 14 Nov 2009 08:02:00 +0000

My mother and I made this recipe the other day and it was simply beautiful, not to mention tasty--& did I mention easy? I'll say that the colors involved in this dish exemplify 'fall' to a tee. We chose mostly root vegetables, rosemary and fresh sage to really bring out the autumn season in these veggies.

These vegetables are perfect paired with a roasted chicken (try roasting the chicken parts on the same pan with the veggies), or pork chops. Pair with brown rice, rice pilaf/wild rice or quinoa grain as a solid accompaniment!

Colorful Roasted Autumn Vegetables
Serves 8-10

Ingredients
1 large turnip
1 small or medium sized butternut squash
3-4 parnips
5 large carrots
15 (or so) brussel sprouts
2 medium sized red onions
1 lemon
1 large red bell pepper
fresh sage
fresh rosemary (optional)
Herbs de Provence (for coating)
Olive oil

Directions
1. Pre-heat the oven to 450 degrees.
2. Prep your veggies -- Peel carrots, parsnips, turnip & butternut squash. Cut in half and de-seed the squash. Cut the parsnips and carrots into 2-2 1/2in. size sticks, making sure they are about 1/2in. or less thick. Chop butternut squash and turnip into the same size cube shapes. Cut onions into quarters, chopping from root to stem. Add all veggies to a large bowl.
3. De-seed and de-rib the red pepper, and chop into 1in. size pieces. Add to the vegetable mixture.
4. Cut the lemon into 6 wedges. Add to the vegetable mixture.
5. Cut an 'X' onto the bottom stem of your brussel sprouts, reserve these for later & do not add to the vegetable mixture.
6. Drizzle olive oil on a large jelly roll pan (or two if necessary). Add a little oil to the vegetables in the bowl. Add a generous amount of herbs de provence, until each piece is coated with a noticeable amount. Season with salt and pepper, and add fresh whole sage leaves, and rosemary sprigs. Lay out on the pans, making sure they are mostly single layer. Bake for 25 minutes, stirring every so often until browned and soft.
7. After the veggies are done, you will need to roast the brussel sprouts. I find that brussel sprouts are a little over powering in dishes such as this if added during the roasting process--you don't want everything tasting like cabbage! To keep the flavors separate, roast these by themselves and add later. Combine the sprouts with oil, salt/pepper, sage/rosemary/herb de provence and roast for 20 minutes or until browned. Remove from oven and add to roasted vegetable mixture.
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I like to garnish this dish with a little fresh sage and rosemary sprigs! Keep in mind that you can really use any vegetables that you like or have on hand from your fall garden. The key is to be creative ;)

Creamy, Saucy, Smoked Mozzarella & Thyme Tortellini Bake

noreply@blogger.com (Sara D) — Wed, 11 Nov 2009 04:25:00 +0000

This family-style Italian dish is something I like to make on a cooler fall or winter evening shared with friends. It always reminds me that I don't use enough thyme in my cooking!! Easy to prepare, this dish really wows with the smokey flavors of mozzarella, creamy mascarpone cheese and fresh chopped thyme & parsley leaves. Serve this dish as a main course with a fresh tossed ceaser or chopped salad, and a nice bottle of red wine!

Creamy, Smoked Mozzarella & Thyme Tortellini Bake
Serves 4-6

Ingredients
oilive oil
2 cups Marinara
1/3 cup mascarpone cheese (a sweeter Italian style cream cheese, can be found at most grocers)
1/4 cup chopped fresh Italian parsley leaves
1 tbsp fresh chopped thyme leaves (more to taste)
1 lb purchased cheese tortellini
2 oz thinly sliced smoked mozzarella
1/4 cup fresh grated Parmesan cheese

Directions
1. Pre-heat the oven to 350 degrees. Lightly oil and 8x8 baking dish
2. Whisk the sauce, mascarpone cheese, parsley & thyme in a bowl to blend.
3. Cook the tortellini according to the package, in a large pot of boiling salty water. Cook until tender, about 2 minutes.
4. Drain. Add the tortellini to the sauce and toss to coat. Transfer the mixture to the prepared baking dish.
5. Top with smoked mozzarella & Parmesan, cover and bake about 30 minutes until the cheese melts and the sauce bubbles.

**Serve with fresh cracked pepper and grated Parmesan on top!

Ruth Reichl's Cheesy Bread Whole Baked Pumpkin

noreply@blogger.com (Sara D) — Sun, 08 Nov 2009 04:13:00 +0000

I was listening to the Oct 14, 2009 NPR interview featuring Ruth Reichl, editor of the late great Gourmet Magazine. During the segment she mentioned one of her favorite fall dishes is a whole baked pumpkin with bread and cheese. I was intrigued & had to find out more about this delicious dish. The way Ruth describes the flavors of the melted creamy cheeses and bread, topped with golden roasted pumpkin & a touch of nutmeg just makes my mouth water!

This recipe and many great new recipes are featured in her new book Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen. The recipe is simple & easy with only a few ingredients!

Roast Pumpkin with Cheese "Fondue"
Serves 8 (as main dish) 12 (as a side dish)

Ingredients
1 (15-in) baguette cut into 1/2-in slices
1 (7-lb) orange pumpkin, sweet or pie pumpkin works best
1 1/2 cups heavy cream (sub half & half for lower fat)
1 cup reduced sodium chicken or vegetable broth
1/2 tsp ground nutmeg
2 1/2 cups coarsely grated Gruyere cheese
2 1/2 cups coarsely grated Emmental cheese
1 tbsp olive oil

Directions
1. Preheat the oven to 450 degrees with the rack in lower third of the oven.
2. Toast baguettes on a single layer sheet in the oven until tops are crisp (bread will still be pale) about 7 minutes. Transfer to a wire rack to cool.
3. Remove the top of the pumpkin by cutting a circle 3-in in diameter around the stem with a small sharp knife. Scrape out seeds & any other loose fibers with a spoon from the inside of the pumpkin, as well as from the top. (Save seeds for another purpose if desired). Season inside of pumpkin with 1/2 tsp of salt.
4. Whisk together cream, broth, 1 tsp salt, nutmeg, 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted baguette on the bottom of the pumpkin & layer with 1 cup of cheese and about 1/2 cup of cream/broth mixture. Continue layering the bread, cheese and broth mixture until the pumpkin is filled about 1/2-in from the top using all the cream/broth mixture up. You may have leftover bread or cheese.
6. Cover pumpkin with top and place in an oiled roasting pan. Brush the outside of the pumpkin with oil. Bake until the pumpkin is tender and the filling is puffed about 1 1/4 to 1 1/2 hours.

**Pumpkin can be assembled and chilled prior to baking up to 2 hours.

Fancy Grilled Cheese - Brick Smashed Panini Sandwiches!!

noreply@blogger.com (Sara D) — Wed, 04 Nov 2009 09:22:00 +0000

What could be more delicious than a warm & gooey, crusty breaded, smashed & grilled panini sandwich? Well, I can't think of much. I was looking on the Le Creuset website and I was admiring the panini press and skillet combo! However not all of us have several hundred dollars to buy this gem of a kitchen tool -- a girl can dream! Instead, funny as it is, my friend Jordan mentioned to me recently that she uses bricks to press her sandwiches, and I thought what a great idea! You will have to forsake the 'attractive grill marks,' that a panini press leaves, but the results are just as tasty. I am sure my Italian immigrant great-grandparents would agree.

Ready your Bricks for Culinary
I recommend that you find & have on hand as many bricks as you have sandwiches to press. You can get your bricks from a hardware store, or you can find them around town! Be sure to wash them well in the sink or dishwasher--for safety sake. Wrap each brick completely in aluminum foil before using.

Oven or Skillet?
There are a few ways you can utilize your 'home-made panini press.' Oven baked, or skillet pressed. Either way you will need to place your bricks in the oven to heat before the press. Preheat the oven to 375-400 degrees and let the bricks heat up for 15 minutes or until the bricks are very hot. If you are going oven baked - place your sandwiches on a lightly greased/oiled pan, and press a brick onto each then place into the oven until the bread is browned and your cheese is melted. If you are using a skillet, add a slight bit of oil, heating over medium heat. Add a sandwich to the pan and place a hot brick over the top. Remember you may need to flip these sandwiches during cooking one time for both oven baking and skillet.

Proper Panini Construction!
1. Spread your mayo/pesto/mustard or other condiment on both sides of the bread.
2. Season with salt/pepper/herbs (optional) over your condiment.
3. Layer meat/tofu/tempeh on the bottom slice of bread.
4. Layer cheese over the meat.
5. Add any vegetables, make sure that you put put a cheese or meat barrier between slippery vegetables (ie, portabellos & roasted red peppers). This will help the sandwich stay together when eating and not fall out the backside with each bite. Even layering some lettuce after the press will help keep your sandwich together.
6. Add vegetables that can get soggy like cucumbers, carrots, sprouts & lettuce after you remove the panini from the skillet or oven - they are much better crisp.

Favorite panini combinations - of course you can make anything your little heart desires!

Race Street: Smoked Gouda, caramelized onions on lavash bread

Nutty Cheese: Brie cheese, honey & dried apricots or cranberries, light amount honey mustard, on a walnut or other nut bread

The Colorado Club: Roasted turkey or chicken breast, bacon, Monteray jack cheese, thin sliced red onion, lettuce & tomato with a chipotle mayonnaise spread (add a few tsp of canned chipotle's to mayo and mix) on rustic sourdough (try Udi's!)

The Rueben: Pastrami, or roasted eggplant slices, Swiss cheese, organic sauerkraut & home-made 1000 island dressing (mix mayo or vegenaise, ketchup and sweet relish), on marble rye or light rye bread

The Rabbit: Roasted red pepper hummus or pesto, cucumbers, carrots, green peppers, tomatoes, lettuce, red onion on super seedy, Italian rustic, or rosemary focaccia bread

My Own Adaptation of a Watercourse Foods Dinner! Blackened Tofu Cutlet with Spicy Peanut Sauce

noreply@blogger.com (Sara D) — Tue, 03 Nov 2009 01:46:00 +0000

I had a delicious meal at Denver's premier vegetarian & vegan restaurant Watercourse Foods, which consisted of a crispy blackened tofu cutlet topped with a dreamy coconut cream sauce, and served over a bed of brown rice and steamed vegetables. Dang was it good. I got to thinking when I arrived home that I could prepare this dish myself and so I did a little experimenting. I came up with a very similar entree, and used the extra vegetables I had in the house to steam. The peanut sauce is so good and versatile. You could really use it on any vegetable or tofu to jazz it up. It turned out great!

Blackened Tofu Cutlet (Baked, Grilled or Fried You Decide)

Serves 4

Ingredients
2 blocks of extra firm organic tofu, sliced lengthwise to make 4 cutlets
bottle of creole blackened seasoning
2 tbsp Bragg's Liquid Aminos, or low-sodium soy sauce
salt/pepper to season
1-2 tbsp oil for frying or baking in a baking dish

Directions
1. Take tofu cutlets and season w/ salt and pepper, and coat in soy sauce.
2. Preheat oven to 400 degrees (if baking) or add oil to a fying pan and place on med-high heat (if frying).
3. Drench the cutlets w/ blackened seasoning. You want this on THICK.
4. Place cutlets in a baking dish w/ oil & remaining soy sauce drippings (if baking), or in the hot frying pan (if frying). Bake for 20-30 minutes uncovered, flipping once during cooking. Fry until browned on both sides and remove from oil. **Or you can grill for a few moments on each side if a grilling is an option.

*Serve the cutlets over rice, steamed vegetables and garnish w/ fresh cucumber sticks, julienne carrot & avocado!
** You can also cut tofu into crouton size, or leave as a cutlet and serve over a salad or in a sandwich like a po' boy! The sky is the limit really.

Spicy Peanut Sauce (and Other Variations!)
Yields 3/4 Cup

Ingredients
1/3 cup organic peanut butter (crunchy or smooth-you decide!)
1/3 cup warm water or applejuice
2 tbsp soy sauce
1 1/2 tbsp cider vinegar
1/2 tsp Chinese chili paste or other hot pepper sauce (optional)
1 tbsp dark sesame oil (optional)

Directions
In a small bowl whisk all ingredients together until smooth. Super easy.

Variations
1. Pineapple Peanut Sauce: In a saucepan, bring to simmer a cup of canned fresh pineapple and stir in the spicy peanut sauce ingredients, omitting the water. (Yields about 1 1/2 cups).
2. African Peanut Sauce: In a saucepan, bring a cup of canned diced tomatoes to a simmer and stir in the spicy peanut sauce ingredients, omitting the water and sesame oil. (Yields about 1 1/2 cups).
3. Southeast Asian Peanut Sauce: Use coconut milk instead of water.

**This sauce is so good, I would recommend that you make triple and use it on leftovers.

Save a Little Green! Eat What's in Season: November

noreply@blogger.com (Sara D) — Mon, 02 Nov 2009 09:04:00 +0000

Eating produce in season will help you save money, and it is by far the freshest time of year to purchase! Yum!

In November:
cranberries, oranges, tangerines, pears, pomegranates, persimmons, pumpkins, winter squash, sweet potatoes, broccoli, mushrooms, spinach

Always a good deal:
Potatoes, celery, bananas

Saddle Up Lil' Cyclers! Artist Kara Ginther Carves a Whole New Seat

noreply@blogger.com (Sara D) — Mon, 02 Nov 2009 08:18:00 +0000

I saw Kara Ginther's lovely carved leather Brooks Saddles on my favorite website DesignSponge today and I was in awe! I just had to share them on my blog in the spirit of biking, art and for the love of all things beautiful! You can see Kara's work on her site, purchase carved leather goods & saddles through a link to her Esty shop & read her blog, (which I was enjoying very much).

Best Selling Book The Botany of Desire Now a Documentary, Michael Pollan Narrates

noreply@blogger.com (Sara D) — Fri, 30 Oct 2009 03:08:00 +0000

Michael Pollan has become a figure head & leader in the discussion about man and his relationship to food. His best-selling book 'The Botany of Desire' is now an interesting, and well worth watching PBS documentary. The film focuses on four different plants, potatoes, apples, tulips and marijuana by highlighting their evolution and variation of species. Two thumbs up!

Healthy Alternatives & Easy Vegetarian Substitutes for Baking!

noreply@blogger.com (SpiralStairs) — Thu, 29 Oct 2009 18:49:00 +0000

AOL-Healthy Kitchen

Here are some great healthy alternatives/substitutes when baking, these are also convenient to know in case you are out of a particular ingredient, you may have another one on hand that you can use as a substitute!
Anyone who knows me, knows I have a huge sweet tooth and enjoy baking but high cholesterol/heart disease runs in my family, I already practice the applesauce and agave nectar substitute but now I am eager to try the flax seed substitute for eggs. It will help lower cholesterol and add nutritional value!

So go ahead and eat that extra cookie or slice of pie and feel no guilt!

Whole Foods Carrot & Ginger Soup: A Healthy, Non-Dairy, Vegetable Puree

noreply@blogger.com (Sara D) — Mon, 26 Oct 2009 03:52:00 +0000

The carrot-ginger soup at Wholefoods is one of my favorite lunches. Since there is no dairy in this soup you can rest assured that it is pretty healthy, and low-fat. Instead of waiting for the carrot-ginger soup to come into rotation, why not just make your own? I found this recipe in the Whole Foods Market Cookbook. Perfect!

This puree is absolutely delicious!! You may be skeptical, but seriously just give it a try and you will be hooked, it is that good.

Carrot-Ginger Soup
Serves 6

Ingredients
1 tbsp canola or olive oil
4 medium onions sliced
1-3" piece of fresh ginger, peeled and roughly chopped
6 cups low-sodium vegetable broth
8 large carrots peeled and cut into smaller like-sized discs
Sea salt & Fresh cracked pepper to taste

Directions
1. Heat oil in a large sauce pan, add onions and cook until translucent. Add ginger and saute an additional 2 minutes.
2. Increase the heat to medium and add the carrots and broth. Simmer until the carrots are tender. Season and puree in a food processor.

**You can also add some interesting flavor by reducing the amount of broth to half, and adding orange juice, apple juice, ginger ale or sparkling cider for the remaining 3 cups. (I think WF uses orange juice).

Moosewood Restaurant: Cooking for Health Cookbook Out in November 2009!!

noreply@blogger.com (Sara D) — Mon, 26 Oct 2009 01:51:00 +0000

The Moosewood Restaurant has a new cookbook coming out available early this coming November! Yea! If you have not yet explored any of the Moosewood cookbooks, I highly recommend that you cruise by your public library and check a few of those out. I love the library (such a nerd)--but I find that I can experience any cookbook for free, and I always purchase the ones that I truly love after a test-spin. I'm a fan of the versions by Mollie Katzen, as well as by the Moosewood Collective. Some of my favorites are--'The New Moosewood Cookbook,' by Mollie Katzen, 'The Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table,' by the Moosewood Collective (probably one of my favs of all time), and 'Moosewood Restaurant New Classics,' also by the Moosewood collective. If you like the version by Katzen, I suggest that you also look into getting 'The Enchanted Broccoli Forest,' another publication of hers with some awesome and wild recipes to get the creative juice flowing in the kitchen.

The new book is entitled 'The Moosewood Resturant Cooking for Health: More than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes,' is a Moosewood Collective edition supporting a the notion that eating more vegetables and whole foods is better for your health than the traditional American diet of meat and potatoes. I am not a vegan or a vegetarian anymore, but I do typically cook mostly vegetarian food at home & I find that these books are just the thing I need in the kitchen with me. I love these cookbooks because they are super creative, easy/not a million ingredients, and typically recipes are quick to make but come out as very impressive dishes and not to mention healthy! You can pre-order yours at http://www.amazon.com/, or click on the link above! I already have mine on order and I can't wait to see what this cookbook is all about!

Broccoli Cheese Sweet Potato Soup: Kid Friendly Vegetables!

noreply@blogger.com (SpiralStairs) — Sat, 24 Oct 2009 17:01:00 +0000

I know Sara just posted a sweet potato soup recipe but here is a veggie one I made last night. This is an adaptation to a recipe for potato soup I found online. I really like sweet potatoes so I am constantly using them instead of regular baking potatoes then I wanted to use a carrot I had lying around and since there was so much orange I felt like adding some green so I picked up some broccoli.

Vegetarian Sweet Potato Soup

Ingredients
1/2 sweet onion diced
3 cloves garlic minced
2 large sweet potatoes cubed
1 stalk of broccoli chopped
1 carrot chopped
1 bay leaf
salt and pepper to taste
1c cheese
2tsp olive oil
3c Vegetable broth

Cookware
Large soup pan
Food processor or blender

Directions
In large soup pan heat olive oil, onions and garlic until onion is soft, then add sweet potatoes, stir for a few minutes (basically as long as it takes to chop carrot and broccoli), add carrots and broccoli, heat for about 3 to 4 minutes then add broth, bay leaf and salt and pepper, bring to a boil then let simmer for 20 minutes or until potatoes are very soft
Remove bay leaf then transfer soup to food processor or blender and mix until smooth
Transfer back to pot and add cheese, stir until melted (I forgot to do this step and just added cheese on top of each bowl of soup, it still turned out delicious)

Serves 4-5 (more or less depending on how big your appetite is)

This recipe would be a nice side dish also since it has a squash consistency. You can turn it into a sweet dish too by adding some cinnamon and brown sugar, maybe some marshmallows......

Save on Heat the Old Fashoned Way - Eat Soup! Roasted Sweet Potato, Thai Curry Squash & Roasted Squash with Crispy Bacon

noreply@blogger.com (Sara D) — Sat, 24 Oct 2009 04:00:00 +0000

Brrrrr! It sure has begun getting cold in Denver earlier than planned--we've already had our first snow a few weeks ago. Fall is definitely upon us. During those cold times, I love putting a big pot of hearty and satisfying soup on the stove to keep my body warm! I was recently gifted a bundle of recipes from my, well I suppose 'great-cousin,' (or would it be 'second cousin?'), Denyce from Florida. I am thrilled to have some new fantastic soups to concoct and create. These rich entries have come highly recommended from her cache, and are absolutely delicious!

Roasted Sweet Potato Soup

5 Med. Sweet Potatoes (abt 2 Lbs)

2 Tbls Butter

1 Med.onion

2 Stalks of Celery, chopped (abt1 C)

6 C Chicken Broth

1 Med. White Potato, peeled, diced (abt 1 C)

1/3 C Maple Syrup

1/8 teas Ground White Pepper

2 Tbls. Light Cream (Optional)

Either bake the sweet potatoes @ 400º abt 1 hour ('til fork tender) or cook in microwave. Scoop out pulp and set aside.

Heat butter in 6 Qt saucepan over med. heat. Add onion and celery and cook until tender. Add the white potato and broth. Heat to a boil. Reduce heat to low and cook for about 15 minutes until the potato is tender. Add maple syrup, cream, white pepper and reserved sweet potato.

Use a blender (small batches) to blend the soup. Return to pot, season, and simmer until heated.

*I use an emulsion wand right in the pan.

Thai Curry Squash Soup

2 Tbls Veg. Oil

2 teas. Red Curry Powder

1 Butternut Squash, peeled, diced (abt 2 1/2 Lb - 6 C)

1 Lg. Onion, chopped

1 Tbls Fresh Grated Ginger

3 C Chicken Broth

1 Can (15 oz) Cream of Coconut

Heat oven to 425º Put curry and oil into a bowl, add squash and onion..toss to coat. Place into a baking pan and roast for about 25 mins until squash is tender.

Put vegetables and ginger into a 3 Qt saucepan. Stir in the broth and cream of coconut. Heat to a boil. Reduce heat to low. Cook for abt 20 minutes.

Use a blender (small batches) to blend the soup. Return to pot, season, and simmer until heated.

*I use an emulsion wand right in the pan.

Roasted Squash Soup with Crispy Bacon

1 Small Butternut Squash, diced (abt 1 1/2 Lb - abt. 4 Cups)

1 Lg. Onion, sliced (abt 2 C)

3 Tbls Olive Oil

3 C Chicken Broth

1/2 C Heavy Cream

1/4 C Real Bacon Bits (or 4 slices of bacon)

Heat the oven to 425º . Put squash and onion in roasting pan. Put in oil and toss to coat. Bake for 25 minutes until squash is tender.

Place squash and onion into a 3 Qt saucepan. Add broth, cream and bacon bits.

Use a blender (small batches) to blend the soup. Return to pot, season, and simmer until heated.

*I use an emulsion wand right in the pan.

**I think it would be a tasty amendment to add some brown sugar, and cook up the bacon in the oven first before crumbling into the soup.

RIP Gourmet Magazine 1941-2009: The Final Issue of Gourmet Magazine Hits Stands

noreply@blogger.com (Sara D) — Thu, 22 Oct 2009 02:53:00 +0000

Sad news! The November issue of Gourmet Magazine will be the last issue printed. Sniff sniff. When I discovered this was true I was shocked & disappointed! Gourmet has been a epicurean staple since WWII-1941, and a favorite mag of mine for years!!

Conde Nast recently decided to can the magazine since ad sales were down, and Bon Appetit's (a newer publication of Conde Nast) sales were slightly higher. This is surprising because I have always felt that Bon Appetit pales in comparison in so many ways to Gourmet, not only in articles but in recipes and layout in general. Now Conde Nast is now trying to fill the rest of my subscriptions with issues of Bon Appetit! I will definitely be getting my money back on this one so I can get a real epicurean mag like Saveur.

Ruth Reichl, editor of Gourmet Magazine was recently interviewed on NPR discussing the surprise cancellation of the magazine. Please listen here for the interview. Her latest memoir is entitled, 'Not Becoming My Mother : and Other Things she Taught me Along the Way.'

Classic Side Dish - Simple Roasted Mini Smashed Potatoes

noreply@blogger.com (Sara D) — Tue, 20 Oct 2009 00:28:00 +0000

Simple Roasted Mini Smashed Potatoes
Serves 2-4

Ingredients

1 bag miniture red potaotes
olive oil
sea salt
cracked pepper
dollops creme freche
parsley finely chopped

Directions

Pre-heat oven to 350 degrees

1. Wash and scrub poatotoes. Peel skins off of the radius (optional), and place in a baking dish single layer.

2. Drizzle w/ a little OO, salt and pepper. Bake covered for about 20 minutes or until tender. Remove from the oven.

3. These are hot to be careful! Take each potato out of the pan, and smash with the flat side of a big knife, careful not to break them into pieces. Place back into the baking dish, leaving enough room around each. Add a little more OO if needed, or scoop some from the pan and drizzle over them.

4. Place back into the oven uncovered and cook another 10-15 minutes or until the potatoes are getting crsipy and browned.

Serve w/ a dollop of creme freche and chopped parsley! A great accompaniment to meat, or any other hearty main course!

Michael Pollan Releases The Omnivore's Dilemma Edition for Kids

noreply@blogger.com (Sara D) — Thu, 15 Oct 2009 23:55:00 +0000

This is cool. Michael Pollan author of The 'Omnivore's Dilemma: A Natural History of Four Meals,' 'Botany of Desire: A Plant's Eye View of the World,' 'In Defense of Food: An Eater's Manifesto,' leader in natural foods education of the general populous (monoculture is bad, whole foods are good, eat little food mostly plants)-- is releasing a KIDS version of his original work the 'Omnivore's Dilemma' this October 15th for sale called 'The Omnivore's Dilemma for Kids: The Secrets Behind What You Eat.'

Excellent idea for teaching and interesting today's youth about food, how to cook food, where food comes from and the people & farmers the grow our food. It is so imperative that children demand better, healthier foods from the normal crap given to them by parents and school systems.

A great website called Meatless Mondays is working within the same vein to encourage a movement by challenging people to abstain from meat every Monday. They are going further by educating children (especially inner city youth) about eating a more plant based diet one meal a week--it's a start! The Baltimore City Public School system has begun adopting the Meatless Monday program throughout. Many of these kids NEVER eat vegetables at school or in their homes and are unaware of their importance to one's health and the utter deliciousness of these said veggies. This is a great step in the right direction for balance and health! Sign up, contribute or pledge on their website!