NOURISH

Fresh Start to Summer

2012-05-30T02:23:51+00:00

Fresh Start to Summer

Sometimes it's easy to get wrapped up in life and forget the little things that make your eyes sparkle a bit brighter - like the unofficial kickoff of summer. Memorial Day weekend always signifies a seasonal shift for me and this year didn't disappoint given the wave of heat that has blanketed the city. Summer has me dreaming of the beach, grilling out, relaxing in the sun with great friends and making the most of a quieter city on the weekends. Thankfully, I was able to start off the season in good form: a few days in Montauk to lay in the sand and then back to the steamy city to host a few friends for a lazy Monday dinner al fresco. I admit, it was so lazy and chill that I chose not to take full photos of the meal, so you'll just have to trust me on the menu and the two recipes noted below. I promise, this sparkler and salad also won't disappoint and may just carry you through a fantastic summer. Cheers!

Lazy Memorial Day Monday Grill Out

rose` sparkler with thai basil & strawberries

grilled calamari with piment d'esplette and lemon

grilled Long Island scallops with garlic scape-lemon-butter sauce

grass-fed flank steak marinated with soy sauce, sesame oil, chili, garlic, ginger & lime juice

"kitchen sink" black rice salad with sugar sneap peas, summer herbs, strawberries, mango and toasted almonds

grilled asparagus with pickled red onions and feta cheese

"Kitchen Sink" Black Rice Salad with Snap Peas, Summer Herbs, Mango, Strawberries & More

Serves :: 10

Ingredients

*Black "forbidden" rice is rich in antioxidants, high in fiber and has a nutty flavor. Look for it in Whole Foods or at kalustyans.com. This makes a vibrant gluten-free, aromatic salad that's great for large groups (or small ones).

2 cups black rice

3 cups water

2 cups sugar snap peas, blanched and chopped

1 small bunch radishes, quartered

1 mango, peeled and diced

1 pint of strawberries, hulled and thinly sliced

4 to 5 scallions, chopped

1 to 2 garlic scapes, minced

1 small red chili, minced (if desired)

3/4 cup thai basil, loosely packed and torn

3/4 cup mint, loosely packed and chopped

1/2 cup cilantro, chopped

1 tablespoons plus 1 teaspoon low-sodium soy sauce

zest and juice of 1 lime

2 tablespoons avocado or grapeseed oil

1/4 cup toasted sliced almonds

Directions

Rinse rice well until it's no longer cloudy. Place in a medium saucepan with water. Bring to a boil, reduce heat to low - just the slightest simmer - cover and cook 35-40 minutes until water has evaporated. Remove the lid and remove from heat. Place a towel over the pot and let stand 10-15 minutes to steam. Fluff rice with a fork and transfer to a serving bowl to cool.

Add remaining ingredients to rice and lightly toss. Garnish with extra almonds and lime zest if desired.

TAGS: summer, salad, entertaining

posted: 05.29.12

Life’s Lemons and Asparagus Soup

2012-05-04T19:07:08+00:00

Life’s Lemons and Asparagus Soup

Sometimes when life gives you lemons, an overflowing bucket full, all you can do is make some soup. Well, at least that's what I did this week. This week's gray weather, matched my gray mood perfectly. I turned to some asparagus and spring herbs to brighten both up and the outcome was a gorgeous emerald green soup that took no time to make and is incredibly light, fresh and full of fiber and antioxidants. Springtime is all about renewal and rebirth, and that's what I'm focusing on, with soup spoon in hand.

For the pickled rhubarb-ricotta crostini pictured with the soup, click here for the recipe.

And looking on to the weekend...the Kentucky Derby AND Cinco de Mayo are sure to kick up some trouble in the best way possible. Stay tuned on Monday for a delightful bourbon cocktail and cocktail nibble featured in the launch of an awesome new lifestyle journal that's going to take online mags by storm!

Asparagus Soup with Spring Herbs and Lemon

Serves :: 4

Ingredients

1 bunch asparagus, trimmed and chopped in 2" pieces

1 tablespoon olive oil

1 leek (about 1 - 1.5 cups sliced)

4 cups low-sodium vegetable or chicken broth

1 medium potato, peeled and cut in small chunks

1/4 cup fresh mint

2 tablespoons fresh dill

kosher salt and pepper to taste

mint, dill and minced chives for garnish

lemon slices for garnish

Directions

Blanch asparagus spears in boiling water until tender, about 3 minutes, and immediately transfer to an ice bath to retain color. Set aside.

In a heavy-bottomed pot, add olive oil and saute leeks over medium heat until translucent and tender, about 10 minutes. Add in broth, potato, herbs, salt and pepper, increase heat to medium-high and simmer until potato is soft, about 10 to 15 minutes. Add asparagus back into soup and cook for another 5 minutes. Using an immersion blender (or transfering soup to a regular blender in batches), puree soup until smooth. Garnish with additional herbs and one or two lemon slices. If desired toss in some whole wheat garlic croutons.*

*For quick homemade croutons: Rub 3-4 slices of fresh or day-old bread with the open part of a halved garlic clove. Drizzle with olive oil, sprinkle lightly with kosher salt and cut into 1" cubes. Toast in a 375F oven for 5 to 7 minutes until crisp.

TAGS: spring, rhubarb, asparagus

posted: 05.04.12

Travelogue :: Scones & Cocktails Via SF

2012-04-24T19:36:04+00:00

Travelogue :: Scones & Cocktails Via SF

Before I delve into a post about my recent weekend in San Francisco, I wanted to say a gigantic THANK YOU to everyone who supported Nourish's Kickstarter campaign. We exceeded our goal last week and continue to move ahead towards Nourish Kitchen + Table's official brick and mortar launch (stay tuned....)!

I was able to decompress a bit with a mini-work/pleasure trip to SF just as the final Kickstarter pledges rolled in. A few days scouting the city with 18 Rabbits founder Alison Bailey Vercruysse + ridiculously gorgeous weather + some excellent eating had me wanting to linger on the west coast a while longer. And if you're unfamiliar with 18 Rabbits, you should definitely familiarize yourself. It's hands down the best-tasting granola with the most-consciously sourced ingredients on the market. Thankfully, corner delis, Whole Foods, Dean & Deluca and other shops have started stocking it in NYC, so keep your eyes peeled.

A few quick highlights of the trip:

*The famed farmer's market at the Ferry Building. Local strawberries, kumquats and pixie clementines that taste like candy, Scream Sorbet with their addictive line of dairy-free sorbets (pistachio and tangelo....wow!), green garlic that'll have you breathing fire but you won't care it's so tasty, and countless artisan food vendors and local farmers.

*Nopa. The food and cocktails were so good that we did dinner and brunch there.

*Tartine Bakery. Lovely and delicious bread. And a pretty darn good lemon tart too.

*Saturday afternoon cocktail hour with the expert bartending skills of Alison's husband. The SF Cooler is pictured below. Rum + cointreau + club soda + lime juice. Tart and sweet, simple and refreshing.

*Grass-fed lamb chops from the Fatted Calf butcher shop, fava bean-mint crostini (recipe below) and radicchio salad with kumquats and fresh goat cheese. A home-cooked dinner doesn't get much better.

*The smell of Alison's perfectly light blueberry-lemon scones baking on a Sunday morning. Sorry, no recipe, it's under lock and key.

Fava Bean, Mint & Green Garlic Crostini

Serves :: 4

Ingredients

1/2 pound fava beans, about 1/3 cup

2 tablespoons fresh mint, roughly chopped

2 teaspoons minced green garlic (or scallions/chives)

1/2 cup fresh fromage blanc or ricotta

juice of 1/2 lemon

sea salt and pepper to taste

4 slices of country bread or whole wheat sourdough, each cut in half or into 3 thin strips

extra virgin olive oil for drizzling

extra mint for garnish

Directions

Drizzle bread with olive oil and toast at 375F for 6 to 8 minutes.

Shell the fava beans and blanch them for 3 to 4 minutes in boiling water. Allow to cool and remove skins.

Combine fava beans through lemon juice, mix together and season with salt and pepper. Spread onto crostini toasts and garnish with additional mint.

TAGS: cocktails, 18 rabbits, breakfast

posted: 04.24.12

Kitchen Secrets :: What’s in My Pantry

2012-04-12T03:19:30+00:00

Kitchen Secrets :: What’s in My Pantry

A few weeks back, the lovely ladies behind the geniusly-sleuth blog, Pantry Confidential, blew open the cabinet doors to my kitchen - culinary and health secrets fully exposed. Christine Han and Hana Choi joined me for a weekend afternoon of cooking, brunching and snap-shoting while they perused my spice cabinet and fridge. Tidbits from the afternoon below. Check out the full interview, to get all my dirty little kitchen secrets (and beyond), over at Pantry Confidential.

How would you describe your food aesthetic + cooking style?
Very seasonally/market-driven. I get inspiration through all sorts of blogs, websites, magazines (lifestyle, travel, design, food and fashion). I’m a huge researcher (I was a history major in college at UVA) and that probably plays a part in my taste and aesthetic. I’m big on ethnic cuisines, particularly Mediterranean and Middle Eastern. And of course, just simple, delicious, market-fresh fare, rustic and modern at the same time - "American/French bistro,” I guess. I try to travel a decent amount in order to gain new inspiration and cooking techniques/flavor combinations. I was in London last year and there’s some very interesting things going on in the food scene there. Overally, my aesthetic is fresh, family-style, inviting with a bit of chic/cool thrown in, so I’d like to think!

Top pantry essentials in your kitchen?
Farro, great olive oil (I love Salvatore Brooklyn's), great Pecorino or Parmesan cheese, an arsenal of spices, beans, quinoa, excellent pasta, house-made vinegar from Brooklyn Kitchen, whole wheat pastry flour, almond and rye flour, variety of nuts – currently walnuts, pecans, pine nuts and pumpkin seeds are going on, truffle salt (a worthy investment/indulgence!), and some Marcona almonds for snacking!

How much does the health aspect of food come into play in the way you cook?
Health definitely plays a big part anytime I’m thinking about a new dish, or an old one. How to easily adapt something, make it a little lighter or bring out the health value in it.

Do you have a signature dish sure to draw raves from guests?
Hmm... I make a mean short rib dish. I have a butternut squash-sour cherry crostini recipe for Thanksgiving that’s been taken over by multiple friends. A simple roast chicken and fingerling potato dish will always have a guest coming back for more.

Favorite kitchen utensils or gadgets?
Mandoline. Microplane. A great chef's knife. Food processor (yes, worth the spend).

Do you have a secret (perhaps foreign) ingredient you love to use?
Piment d’Espelette (great on roasted potatoes, vegetables and eggs) and Harissa powder are current favorites. The Harissa rose powder is amazing on grilled or roasted chicken and grilled/sauteed shrimp. I’ve even used it in a summer potato salad before, delish! I also love these splurgeworthy farm fresh eggs from Grazin' Angus Acres, which you can pick up at the Union Square Greenmarket.

Who is your biggest food inspiration?
Grandmothers, not only my own. A handful of cookbook authors and chefs: Jamie Oliver, Nigel Slater, Claudia Roden, Paula Wolfert, Alice Waters, Barbara Lynch. Anyone cooking authentic food – something that comes from the heart.

Is there a tasty hole-in-the-wall, neighborhood spot you'd be willing to share?
Café Mogador. Amazing and simple every time.

Favorite cookbooks, blogs and sites you peruse?Bon Appetit, 101 Cookbooks, Nectar & Light blog, Purple Citrus and Sweet Perfume, The Food of Morocco, Cook Like a Chef, Tender by Nigel Slater, The Craft of Baking, Plenty and Ottolenghi: The Cookbook.

Whose pantry(ies) would you like to raid?

David Chang, Anthony Bourdain and Andrew Carmellini’s.

Poached Eggs with Asparagus, Piave and Truffle Oil

Serves :: 1

Ingredients

*Eggs are one of the healthiest ingredients around. Yes, please eat the yolks, they hold most of the nutrients! This is a deliciously quick and dirty brunch recipe that screams springtime with seasonal asparagus and the bright flavor of Piave or Parmesan cheese. Top it off with a touch of truffle oil and you (and your friends) will officially be smitten.

2 thin slices of French or whole wheat baguette
1 garlic clove, halved
Extra-virgin olive oil for drizzling
3-4 spears of asparagus
2 teaspoons white vinegar
2 eggs
Salt and pepper to taste
2 tablespoons freshly grated Piave or Parmesan cheese
Truffle oil for drizzling (if desired)

Directions

Rub baguette slices with garlic and drizzle lightly with olive oil. Grill bread over medium-high heat in a cast iron or on a griddle or grill pan for 3 to 4 minutes on each side.

Bring a large pan of water to a boil. Trim ends of asparagus spears, drop into water and blanch for 2 minutes. Plunge spears into a cold ice-bath or run under cold water. Pat dry and finely chop spears into 1/2-inch pieces. Set aside in a small bowl.

Bring a medium saucepan of water to a boil over medium-high heat. Add vinegar. Crack eggs, one at a time, into a small ramekin and gently tip over into water. Reduce heat to medium and simmer for 3 minutes. Remove with a slotted, blot on a paper towel.

Arrange garlic toasts on a plate. Top with eggs, asparagus, season with salt and pepper. Sprinkle Piave over top and drizzle lightly with truffle oil if desired.

*For a larger brunch party, multiply ingredient amount and poach each serving of eggs in fresh water-vinegar. Serve this up with a fresh mimosa or a springtime Prosecco sparkler (Prosecco with St. Germain and a lemon twist or simply mixed with cherry juice, as seen here!).

Images via :: Christine Han and Pantry Confidential

TAGS: spring, brunch, healthy kitchen

posted: 04.11.12

Sous Chef Series :: Titus Wang’s Stir-Fried Noodles with Chicken, Ginger and Basil

2012-04-05T01:17:38+00:00

Sous Chef Series :: Titus Wang’s Stir-Fried Noodles with Chicken, Ginger and Basil

It's not everyday you get inside intel - and recipes - from some of the country's best restaurant talent. Thankfully for all of us, Tasting Table, one of my favorite food sites, just blew the kitchen doors wide open giving us a behind-the-scenes-look at a day in the life of a select group of sous chefs. Tasting Table's annual Sous Chef Series dishes out secrets, tips and techniques while inviting its readers to cook up one of the chefs' recipes right at home. A very lucky me, I've signed up to take on this task for the next few weeks. First up, we're test-driving an addictive stir-fry dish from TItus Wang of Annisa in NYC's West Village. His stir-fried noodles with chicken, garlic and basil scream with layers of fresh, aromatic flavor from ginger, garlic and Thai basil along with a nice hit of heat from Thai chilies. Asian comfort food like none other. Get Titus's full story and his cooking tips here and his recipe below.

Titus Wang's Stir-Fried Noodles with Chicken, Ginger and Basil

Serves :: 4

Ingredients

1 pound cooked Chinese egg noodles (or cooked spaghetti)

¼ cup untoasted sesame oil

One 2-inch piece fresh ginger--scraped, halved crosswise and each half sliced lengthwise into thin planks (8 to 10 pieces total)

8 medium garlic cloves, peeled and left whole

4 boneless, skinless chicken thighs sliced into 1-inch pieces

2 red chiles (such as Fresno chiles), halved lengthwise

¾ cup Chinese rice wine (or dry sherry or dry sake)

2 tablespoons soy sauce

1 tablespoon granulated sugar

5 scallions, trimmed and thinly sliced on a bias

1 cup Thai basil leaves (or ⅔ cup mint leaves and ⅓ cup basil leaves), roughly torn if large

Salt and freshly ground black pepper

Directions

1. In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen them. Drain and set aside.

2. Heat a large skillet over medium-high heat for 2 minutes. Add the sesame oil and ginger and cook until fragrant, stirring often, about 1 minute. Add the garlic and cook, stirring often, until both the ginger and garlic are golden, about 1 minute longer.
3. Stir in the chicken and cook, stirring often, until golden brown, 4 to 5 minutes. Add the chiles, rice wine, soy sauce and sugar and cook until the chicken is cooked through, 1 to 2 minutes longer.

4. Stir in the scallions and noodles and turn off the heat. Add the basil, toss to combine, season with salt and pepper and serve.

TAGS: basil, chicken, ginger

posted: 04.04.12

Spring Cleaning

2012-03-28T22:19:05+00:00

Spring Cleaning

Full disclosure, I am not one generally for anything green that comes in liquid form (see my post a few weeks back and the delish tonics from Body & Eden). But, I am slowly reforming old habits and tastebuds. I likely won't be going full force on wheatgrass shots, but in an effort to refresh things in the spirit of spring cleaning, I whipped up a new smoothie mixing in kale, avocado, mango, shaved coconut and banana. Sounds like a completely random mess, but I'm totally smitten. Too often smoothies are loaded with excess sugar and spike your blood sugar - not exactly what you're looking to do when trying to kickstart your day at breakfast. This one's got a great balance of healthy fats from the avocado, protein from hemp seeds (a new obsession), and sweetness from almond milk and a drop of honey or agave nectar. And if that's not enough, drizzle in some vanilla extract which will put you over the top, energized and satisfied all morning long. Spring's an ideal time of year to take stock of your daily food routine, or rut, and polish it up nice and pretty. So...go grab a blender and start your own smoothie.

*And here's a little shout out to my two clients who devised their own detoxifying drink, "the green monster!"

Avocado-Mango Smoothie with Kale, Coconut & Hemp Seeds

Serves :: 2 to 3

Ingredients

1 1/2 cups kale, stems removed

1/2 avocado

1 banana

3/4 cup frozen mango (or peaches)

1 cup almond milk

2 tablespoons hemp seeds

2 tablespoons unsweetened coconut flakes

1 tablespoon honey or agave nectar

1/2 teaspoon vanilla extract

Directions

Toss all ingredients into a blender and blend well. Done!

TAGS: spring, detox, breakfast

posted: 03.28.12

Help Support Nourish on Kickstarter!

2012-03-22T02:41:03+00:00

Help Support Nourish on Kickstarter!

It's official! I've been fairly busy the past number of months (actually years)...get ready, Nourish will soon be opening its doors as a brick and mortar takeaway food shop/cafe in downtown Manhattan! The concept brings together healthy AND incredibly delicious food in a cozy, cool neighborhood space. Many more details to come, but we just launched a Kickstarter campaign in hopes of raising a bit more funding for the construction and build out of the shop.

I hope you’ll visit the link below and take a few minutes to view our Kickstarter video, see what Nourish Kitchen + Table is all about, and help us get this shop off the ground ASAP — so that we can feed you (or someone you know who lives in NYC!). We have exactly 30 days to reach our funding goal (OR BEYOND IT) so PLEASE spread the word and send this email to anyone you know who’s into food, health, lifestyle....or just likes to eat and wouldn’t mind supporting a great idea while doing it.

** LINK TO OUR KICKSTARTER CAMPAIGN ::
http://www.kickstarter.com/projects/1796063906/nourish-kitchen-table

Stay tuned for further updates on the shop's progress here.

Thanks so much for your support! We can't wait to cook for you!

logo by Paperwhite Studio

TAGS: kickstarter, nourish kitchen + table

posted: 03.21.12

Elixir Allure :: Body and Eden

2012-03-08T23:37:15+00:00

Elixir Allure :: Body and Eden

It's not every day I stumble across a new obsession. Luckily, Body and Eden tonics and elixirs came into my world last week...and I'm hooked.

Not only is their tagline "nourish yourself" -- could it be anymore fitting?! -- but these drinks blend organic fruits and veg with precisely paired superfoods and herbal infusions. The tonics and elixirs are a refreshing take on the array of calorie-heavy and sugary-sweet juices and smoothies offered by many of the "cleanses" and "detoxes" out on the market. Founders Aubrey Levitt and Hillary Deppeler wanted to create something that wasn't intended to be another cleanse, but to simply provide a nourishing, nutrient-packed boost to your everyday routine. And let me tell you, they've hit gold with their seasonal, organic custom blends via local farmers (NYC and LA areas). As someone who's always been a bit skeptical of green juices (I prefer to chew my kale and spinach most of the time), these tonics and elixirs rock. Drop dead delicious taste, low calorie (bottles range from 20 to 60 calories), low sugar to keep your energy levels stable, and they just make you feel good, can't get much better than that. Actually you can, they're packaged in sleek, vintagey apothecary jars and are perfectly portioned. Return the jar, reuse, revive and repeat. The drinks are worth every penny in my opinion and they're hot off the presses, literally, just in time for spring.

*Deliveries available in NYC and LA and soon to be stocked at Marlow & Sons in BK.

Image via :: Body and Eden

TAGS: spring, detox, juice

posted: 03.08.12

Meyer Lemon Mousse with Lavender-Spice Chocolate Shortbread

2012-03-01T21:38:04+00:00

Meyer Lemon Mousse with Lavender-Spice Chocolate Shortbread

When life gives you a bunch of lemons, make lemonade as the saying goes, right? Technically the market sold me a load of in-season meyer lemons, so I figured why not test out a lemon mousse (I mean, it was Oscar night afterall, a little red-carpet indulgence was required). Meyer lemons are in-season for just a few months each winter. They're quite fragrant and less sharp than regular lemons. This is definitely a rich dessert, so dole it out in small vintage glasses, tiny ramekins or baby mason jars and you'll be spot on with managable serving sizes. To cut the mousse's citrusy-sweetness just a bit, try pairing some lavender-spice shortbread with it.

Meyer Lemon Mousse with Lavender-Spice Chocolate Shortbread

Serves :: 10 to 12

Ingredients

Mousse
1 cup plus 1 tablespoon sugar
3/4 cup fresh meyer lemon juice (from 6 lemons) 6 large egg yolks 2 large eggs 11/2 tablespoons grated meyer lemon peel
1 1/2 cups whipping cream
1 teaspoon vanilla extract (or scrapings from inside of 1 vanilla bean)

*Recipe adapted from Bon Appetit

Shortbread
2 cups flour 3/4 cup powdered sugar 3/4 cup unprocessed Dutch cocoa powder 1/4 teaspoon salt
1/2 teaspoon dried lavender, lightly crushed
1/8 teaspoon cayenne pepper
buds from 2 to 3 thyme sprigs 1 cup (2 sticks) unsalted butter at room temperature  1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
dark chocolate shavings for garnish

Directions

Mousse

Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in a stainless steel bowl. Set the bowl over a small saucepan of simmering water. Whisk until the mixture thickens, where it sticks to the back of a spoon and a thermometer inserted into the mixture reads about 160°F - this should take about 10-12 minutes to thicken. Transfer lemon curd to another bowl and allow to cool.

Combine whipping cream and vanilla in a cold mixing bowl and beat using an electric mixer until peaks form, about 4 to 5 minutes. Gently fold whipping cream into the lemon curd. Refrigerate until ready to serve.

Garnish with shaved dark chocolate.

Shortbread

In a medium mixing bowl, whisk together powdered sugar, cocoa powder, salt, lavender, cayenne and thyme. Using an electric beater cream butter, sugar and vanilla. Transfer to a food processor and add in flour mixture slowly, half at a time. Pulse gently until crumbs form. Add remaining flour mixture and pulse until a ball of dough forms. Divide dough in half. Roll each half into a log, about 6 inches long or so – make sure log is squared at edges rather than rounded. Wrap logs in plastic and refrigerate for 2 hours or overnight.

Preheat to 325°F and place oven racks on 3rd and bottom rung. Place about 1/4 to 1/3 cup of sanding sugar on a piece of parchment paper and roll each log so that each side is well-coated. Cut each log into slices, about 1/3 inch thick. Place slices on 2 cookie sheets, about 1/2 inch apart. Bake for 9 to 10 minutes and reverse baking sheets in oven. Reverse baking sheets and bake 9 to 10 minutes more until golden brown. Transfer shortbread to a rack and allow to cool.

TAGS: dessert, mousse, lavender

posted: 03.01.12

Food for Thought :: Just Food

2012-02-28T19:37:26+00:00

Food for Thought :: Just Food

The topic of food is pretty much on my mind constantly given that: 1) it's my job and, 2) there are few things better than sitting down to a simple meal that casts a splendid spell over you. I admit however, that sometimes I get lost in the mix of daily of life and work...and forget to step back and think beyond the emails awaiting reply in my box, or about what fresh ingredients I have on-hand to whip up a quick dinner. Which is precisely why I love the above quote by the well-known style blogger Garance Dore via this website. Staying relevant. Something that's quite important to many of us, myself definitely included. How do you stay relevant when it comes to something so basic and intrinsic as eating?

Sometimes it just requires a bit of inspiration to bring relevant thoughts and ideas to life. A big thank you to Just Food, the non-profit organization that connects New York communities to local food and farms. Accessibility, information, sustainability and active change are their guiding principles around food. I had the opportunity to attend Just Food's annual conference last week and the general theme of "relevance" and making connections through food was unmistakable. I had the pleasure of sitting in on two extraordinary sessions - one where editors and writers from Saveur Magazine, Tasting Table and Gilt Taste (aka Ruth Reichl's new pet project) kept coming back to the "heritage of food," going back to the roots of food and the memories that spark sensory intrigue. All of this can create innovation and gratitude -- and can promote good food existing right in our own kitchens. It's the experience of a good meal, a seasonal ingredient, interacting with a farmer or local grocer. All of this creates connections, and that furthers relevance.

The second session featured a panel of local area chefs (from the Cleaver Company, Egg, and Palo Santo) who spoke about connecting with food and the value - and health - that good food and well-sourced ingredients can encourage. When it comes to staying relevant, sustainability is certainly one ticket. Considering, even in the smallest of ways, sustainability and where our food comes from is becoming more and more a way of living - or at least it should be. A couple of memorable quotes from the afternoon:

"The idea of 'sustainable' should just be what we do because it's best for us."

"You cook with what's available - and what's at the market, what tastes best...and that's also what's most healthful."

"You care about your body, you should care about what you put into it."

Here's to eating well, eating with consciousness and eating with memorable pleasure. That's surely staying relevant.

Image via Dara Kent-Cobb

TAGS: sustainability, just food

posted: 02.28.12

Winter's Warmth :: Le Soup

2012-02-22T21:46:30+00:00

Winter's Warmth :: Le Soup

So what do you get when...you've been daydreaming about a friend's trip to Morocco (see here & here) + a chilly February afternoon + a random assortment of leftover root veggies, winter squashes & herbs in your fridge? A wildly coloful and flavorful SOUP! After taking stock of my fridge and spice arsenal, I went to work on this rich, hearty soup that's not exactly Moroccan, and not exactly South Asian. I wouldn't go as far as calling it the bastard soup child of both cuisines, I think the love soup child is a kinder, more appropriate reference. Regardless, the flavors whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness. I'll be slurping away while dreaming of faraway places and the food, people and culture that make them so beautiful.

Butternut Squash, Carrot and Red Lentil Soup with Toasted Pumpkin Seeds and Lemon-Garlic Compote

Serves :: 8 to 10

Ingredients

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 butternut squash, peeled, seeded and chopped
4 carrots, chopped
2 to 3 parsnips, chopped
3 to 4 shallots, thinly sliced
3 garlic cloves
½ teaspoon turmeric
½ teaspoon coriander
1 teaspoon cumin seeds, toasted and ground (or 1 tsp ground cumin)
1 teaspoon harissa powder (or a tiny pinch of cayenne pepper)
¼ teaspoon cinnamon
1 tablespoon brown sugar
good pinch of Aleppo pepper
3 bay leaves
4 cups low-sodium chicken or vegetable broth
1 cup water
1 cup coconut milk
1 cup of red lentils
salt to taste

lemon-garlic compote:

2 teaspoons extra virgin olive oil

3 small garlic cloves, sliced paper thin

4 lemons, peeled and supremed, pulp roughly chopped

pinch of salt

additional garnish:

1/4 cup pumpkin seeds, toasted

1/2 cup cilantro

Directions

In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils. Increase heat to medium-high, stir well and bring to a boil. Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth.

For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned. Add in chopped lemon and salt, saute for 30 seconds and remove from heat.

Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.

Photos by Nourish

TAGS: soup, butternut squash, carrots

posted: 02.22.12

Crushing On :: Occhipinti Wines

2012-02-21T19:45:02+00:00

Crushing On :: Occhipinti Wines

I'm not sure if it was ironic or simply good timing, but I don't really care either way. I was plotting a post just last week about one of my absolute favorite winemakers (I'm slightly obsessed), and then who turns up on my doorstep Saturday morning smack in the middle of the New York Times Style Magazine. Say "bongiorno" to Arianna Occhipinti and Occhipinti wines. Many thanks to the fantastic Mr. Todd Selby who photoraphed Occhipinti in his NYT feature column, Edible Selby - appropriately titled "Natural Woman." I discovered Occhipinti's wines - the SP68 Vittoria Rosso to be exact - at L'Artusi (a great Italian spot in the WV) a few years back and I've been hooked ever since. At 29, Occhipinti is producing some of the most striking wines I've tasted - she's producing in southern Sicily where she's from...and she's doing it using natural biodynamic methods to farm the grapes (read: zero chemicals). She's a woman with a mission, and I'm fully on board.

Here's her recipe for grape marmalade as published in T Magazine (insert Italian accent).

1 kg grape moscato

.3 kg sugar

Remove the seeds from the grape and discard it. After, put the grape in a pot with the sugar and mix by a wood spoon until the fruit changes thanks to the caramelization of the sugar. When it is dense, put everything into a glass jar when it is hot. Close and seal. It is ready.

You'll find Occhipinti wines online and at Astor Wines. Oh, and of course at L'Artusi thanks to Joey Campanale, owner, beverage director and wine slueth.

Images via NY Times T Mag & Maialieubriaco.com

TAGS: italy, wine, arianna occhipinti

posted: 02.21.12

Some Egg Action :: Quiche with Kale, Sundried Tomatoes and Fontina

2012-02-18T20:26:17+00:00

Some Egg Action :: Quiche with Kale, Sundried Tomatoes and Fontina

How did I spend my Saturday morning on this long holiday weekend? A sunshine-filled run outside followed by blaring a few Whitney Houston songs (come on, you know you're listening to them as well), and baking up a gorgeous kale and sundried tomato studded quiche. Quiche and I go way back...a love affair that was fostered by my grandmother Bebe whose famous cheddar cheese-onion quiche will make anyone's knees wobble. In her spirit, I dreamt up a slightly more healthful quiche for a friend's baby shower a few weeks back and have been thinking about it ever since. The toothsomeness of kale, rich in Vitamin C and fiber, the zesty kick of sundried tomatoes, creamy fontina and a wholesome crust made with rye flour. Good, good stuff. As a result, I am currently obsessed with rye flour and have taken to the task of experimenting with it in a variety of baked goods...from scones, to savory crackers, crusts and more. It's a great high-fiber, low-gluten flour option that imparts flavor and gives a bit more depth to whatever you're baking.

And with that, I'll be having another slice of quiche for tomorrow's breakfast...while rocking out to the beloved Ms. Whitney.

Oh, and if you're wondering, here are a few pics and the rest of the baby shower menu below...

quiche with roasted mushrooms, caramelized shallots & gruyere

quiche with kale, sundried tomatoes & fontina

tartine with fresh ricotta & apple-cherry compote

tea sandwiches with cucumber, radish, watercress & chives

blood orange tea cake with almond glaze

grapefruit & prosecco sparkler with earl grey & rosemary infused simple syrup

Quiche with Kale, Sundried Tomatoes, Fontina & Rye Crust

Serves :: 8

Ingredients

1 1/2 cups all-purpose flour
1 cup rye flour
1 teaspoon salt
2 stick cold butter, cut into pieces
¼ cup water, pour in while food processor is running

1 tablespoon extra-virgin olive oil, more if needed

1 bunch of Tuscan or black dinosaur kale

1 cup sundried tomatoes, chopped

3 to 4 garlic cloves, minced

kosher salt and black pepper, to taste

pinch of red pepper flakes

3 large eggs

1/2 cup milk

1/2 cup heavy cream

6 ounces fontina cheese, grated

2 ounces Pecorino Romano or parmesan cheese, grated

Directions

Heat olive oil in a large saute pan over medium heat and cook kale for 5 to 7 minutes. Add in sundried tomatoes and garlic. Season with salt, pepper and a pinch of red pepper flakes. Saute for another 5-7 minutes. Add a touch more olive oil if needed so garlic won’t burn.
Bake pie crust at 400F for 25-30 minutes until crisp and golden brown (cover with aluminum foil and some beans for weight). Lower heat to 375F. In a mixing bowl, whisk together eggs, milk, heavy cream, fontina and Pecorino Romano or parmesan cheese . Add in kale-sundried tomato mixture and gently stir. Pour into blind-baked pie crust. Bake for 30-35 minutes or until a toothpick comes out clean and dry.

Images :: Nourish

TAGS:

posted: 02.18.12

Weekend Wanderlust :: Paris Revival

2012-02-17T22:25:09+00:00

Weekend Wanderlust :: Paris Revival

This post is a few weeks overdue, but anytime is a good time to post about a beloved destination. I have a handful of international spots that are close to my heart and Paris is certainly on the top of that list. It's become somewhat of an annual tradition for my girlfriends and I to escape there each Janvier for a long, lesiurely weekend. Paris in January?? Oui. But keep this little secret under wraps...cheap flights, open reservations at restaurants, shopping sales...the weather may be freezing cold, but who really cares, you're in Paris! The city of lights will keep you warm and full of whimsy anytime of year. Here's a brief pictoral recap. As always, lots of luscious seasonally-driven food, wine, flowers, culture and history. I'll definitely be wandering back there, even if in my mind, this Presidents Day Weekend. Jefferson after all, was a Francophile as ambassador to France. Here's to a long weekend of letting your mind wander!

New and old places on my hot list from 2012:

Le Chateaubriand

Spring & Spring Boutique

Merce & the Muse

Experimental Cocktail Club

Day tripping to the Tattinger & Pommeray tasting room in Reims

Bistrot Paul Bert

La Marine

Vivant

L'Entree des Artistes

Au Passage

Merci

Du Pain et Des Idees

The experience of Le Chateaubriand

Beauty in shades of grey

Musee D’Orsay | quaint house in Reims | postcards at Merci

Home away from home: Merce & The Muse | can’t go wrong with a wall of champagne | squid & preserved lemon at Bistrot Paul Bert

Spring Boutique…the best bouillon, butter & bread in Paris, hands down

Du Pain et Des Idees’s artisanal bread | my love affair with Parisian flowers | a winding road for wandering

TAGS: travel, wine, paris

posted: 02.17.12

True Lovers :: Chocolate + Bourbon

2012-02-13T23:40:51+00:00

True Lovers :: Chocolate + Bourbon

Valentine's Day. Love it or loathe it, I figure we could all use a little extra decadence today. I featured this bourbon chocolate tart a few years back (hence the sub-par photo quality), but it's well worth a comeback. Intensely rich with a touch of booziness, you'll be blissfully content with a few forkfuls...well, maybe a small slice. Based on past experience, this is definitely one tried and true dessert your sweetie won't be able to resist.

And if you don't have time to be baking away in your kitchen, check out these rad V-Day cookies hand-crafted by my good friend, Amelia Coulter. These are some seriously special treats (below). Snatch them up at Sugar Built or find them at Brooklyn Kitchen and The Chocolate Room.

Here's to a little love in the air!

Bourbon Chocolate Tart with Fleur de Sel and Raspberry Coulis

Serves :: 12

Ingredients

Tart Crust

1 cup all-purpose flour

3 tablespoons sugar

1/8 teaspoon salt

1 stick unsalted butter, cut into ½ inch pieces

1 egg yolk

Tart Filling

1 teaspoon vanilla extract

1 1/4 cups heavy cream

9 ounces bittersweet chocolate, chopped (I usually use a chocolate that's 65% or above cocoa content)

2 eggs

1 teaspoon vanilla extract

3 tablespoons bourbon

1/4 teaspoon salt

Tart Glaze

2 tablespoons heavy cream

1 3/4 ounces bittersweet or dark chocolate, chopped

1 teaspoon light corn syrup

1 tablespoon warm water

1 tablespoon bourbon

¼ teaspoon fleur de sel

Raspberry Coulis

2 cups fresh raspberries, plus more for serving

2 to 3 tablespoons sugar

1 teaspoon fresh lemon juice

Directions

Preheat the oven to 350°F.

In a food processor, blend the flour, sugar, and salt. Add the butter, egg yolk, and vanilla and pulse until the mixture forms a large moist clump.

Press the dough into a 9-inch round fluted tart pan with a removable bottom. Press the dough up the sides, press the bottom of the dough four or five times with the tines or a fork, and bake for 10 minutes, then cool.

For the filling: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat. Add the chocolate and stir until melted.

Whisk the eggs, vanilla, bourbon, and salt in a small bowl and add to the chocolate. Pour the filling into the tart shell and bake for 20 to 25 minutes. Remove from the oven and cool for about an hour.

For the glaze: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat and stir in the chocolate. Add the corn syrup, warm water, and bourbon. Gently pour evenly over the tart. Sprinkle the fleur de sel over the tart and allow to stand for about an hour.

For the raspberry coulis: Heat the raspberries, sugar, and lemon juice in a small saucepan and simmer for about 10 minutes. Strain the seeds out through a small sieve if desired.

Carefully remove the tart from the outer part of the pan. Serve with 2 to 3 teaspoons of raspberry coulis and fresh raspberries.

Cookie images via :: Amelia Coulter

TAGS: tart, chocolate, desserts

posted: 02.13.12

Little Surprises

2012-02-09T23:26:39+00:00

Little Surprises

Sometimes amazingly delicious meals come out of unplanned situations. I love a good unexpected result in the kitchen when I'm tossing together a new recipe. Even better when it's a quick one on a harried weeknight, and a good friend is around to share it with you (thank you Jen Altman!). That's kind of the beauty in "off-the-cuff" cooking when you're expermenting with flavors and ingredients. Inevitably, some dishes are losses, but this locally caught fillet of striped bass gets a gold star. Dressed up in aromatic black garlic, meyer lemon, sesame oil, scallions, soy sauce, garlic and ginger...the flavors meld together to make a pretty intoxicating potion. Wrap the fillet in parchment, pop that sucker in the oven for 20-25 minutes and you've got an impressive light and simple weeknight meal. Pair it with pan-roasted Brussels sprouts with a touch of sesame oil and red pepper flakes or a simple spinach salad with toasted sesame seeds and a vinaigrette made with sesame and grapeseed oil, hot mustard and rice wine vinegar.

*Slight precautionary note: The one downfall of "off-the-cuff" cooking is that you don't always recall exact ingredient amounts. The recipe below includes estimates for the flavorings, but the end result should be quite tasty nonetheless!

*You'll find black garlic at gourmet specialty shops or online. It's a fermented garlic used in Asian cuisine and has nice smooth, slightly sweet overtones. Meyer lemons are currently in season, perfect to accent winter dishes.

Striped Bass En Papilotte with Black Garlic and Meyer Lemon

Serves :: 2 to 3

Ingredients

3/4 pound striped bass fillet

2 to 3 cloves of black garlic, mashed into a paste and divided

2 cloves of garlic, divided

1 tablespoon minced ginger, divided

3 teaspoons toasted sesame oil, divided

3 teaspoons low-sodium soy sauce, divided

1 meyer lemon, sliced

2 teaspoons grapeseed oil

2 teaspoons Chinese cooking wine

pinch of red pepper flakes

2 tablespoons scallions, chopped

Directions

Preheat oven to 375F.

Place fish skin side down on a piece of parchment paper, large enough to wrap it and close snugly. Place fish and parchment paper on a baking sheet. Rub half of black garlic paste on fish, sprinkle garlic and ginger a top fish. Drizzle half of the sesame oil and soy sauce over top. Top fish with meyer lemon slices. Enclose fish in parchment completely by folding paper and creating a pocket of sorts. Bake fish for 20 to 25 minutes.

In a small saucepan, combine remaining ingredients and bring to a simmer for about 5 minutes. Spoon sauce over fish before serving.

Image by :: Jen Altman via Instagram

TAGS: black garlic, weeknight dinner, meyer lemon

posted: 02.09.12

Winter Comfort :: Braised Short Ribs with Dried Cherries & Red Wine

2012-01-26T18:28:32+00:00

Winter Comfort :: Braised Short Ribs with Dried Cherries & Red Wine

I can't think of a much better meal for comfy, coziness on a chily day than braised short ribs. These little gems fall off the bone and melt in your mouth. The perfect charm to warm you up on a cold weekend or after a long day on the ski slopes--and easy to serve up for a big group. And the addition of polenta makes this a nice gluten-free dish (just be sure to dredge the ribs in a gluten-free flour). Keep the meal balanced with a nice starter salad. Toss in some sliced pears, toasted walnuts, maybe a touch of gorgonzola and a drizzle of balsamic-honey vinaigrette and you're good to go.

Braised Short Ribs with Dried Cherries & Red Wine

Serves :: 6

Ingredients

3 pounds short ribs
salt and freshly ground black pepper
¼ cup all-purpose flour for dredging

1 ½ tablespoons olive oil

4 to 5 cippolini onions (or 1 medium yellow onion), roughly chopped
4 garlic cloves, peeled and smashed gently with a knife
1 1/2 cups carrots, roughly chopped
2 cups cremini or button mushrooms, roughly chopped
1 tablespoon fresh thyme leaves
1 to 2 bay leaves
1 tablespoon tomato paste
1/3 cup dried cherries
½ bottle dry red wine
2 cups beef stock

Polenta with Truffle Oil

2 cups water

2 cups whole milk

1 cup polenta or yellow cornmeal

1/2 cup fresh grated parmesan or Pecorino Romano cheese

1 teaspoon salt

pepper to taste

1 to 1 1/2 teaspoons truffle oil

Directions

Preheat the oven to 350ºF.
Heat the olive oil in a heavy-bottomed pot or a cast-iron Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer to a plate.
Add onions, garlic and carrots to the pot and sauté for 5 to 7 minutes. Add in mushrooms and herbs. Stir in the tomato paste and dried cherries and place the short ribs back into pan. Add the wine and beef stock and bring to a simmer.
Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the short ribs on a platter, and reduce down the liquid for about 20 minutes on the stovetop. Add ribs back into pot. Serve short ribs and sauce with creamy polenta with truffle oil.

Polenta with Truffle Oil

Bring water and milk to a boil in a medium saucepan. Whisk in polenta in a steady stream. Add in salt and pepper and whisk continuously for 2 to 3 minutes over medium heat. Cover and simmer for 30 to 40 minutes, whisking briefly every 10 minutes or so. Whisk in cheese and truffle oil and serve.

image via Nourish

TAGS: polenta, winter, short ribs

posted: 01.26.12

The Little Things…

2012-01-23T13:53:14+00:00

The Little Things…

Sometimes it's the little things that make you appreciate life a bit more. When favorite foods come to mind, I've got a decently long list running, much of which is inherently healthy, but of course there are a few indulgences sprinkled in there as well. Among others on the list...a small plate of thinly sliced, artisanally-cured Italian meat with a touch of heat when it hits your tongue. Pair that with a glass or two of vino and I'm a very blissful gal. Even better when the meat, in this case soppressata, is home-cured. You know a lot of time and care went into it. Someone was kind enough to drop this tasty little gift off to me last week and it made a gray, snowy weekend much, much brighter.

TAGS: italy, meat, soppressata

posted: 01.23.12

Refreshed and Refined :: Rue Magazine Jan. 2012 Does Detox

2012-01-18T04:48:13+00:00

Refreshed and Refined :: Rue Magazine Jan. 2012 Does Detox

As usual, I am gushing over the gorgeous pages of Rue Magazine's newest issue that just dropped yesterday. Airy, fresh and inspiring all over, this issue brings warmth to the cold winter months. And if you're still reeling from one too many holiday over-indulgences, check out the trusty food column with take-home tips for a quick, cleansing reboot and a refreshing and detoxifying salad recipe by yours truly -- all brought to life by Jen Altman's yummy photos (it's pg. 38-39 if you're looking).

Oh, and a lil side note...the incredible LA-based decor and tabletop rental boutique, Casa de Perrin, blew me away with their dollhouse spread and tasty treats.

Orange, Avocado and Shaved Fennel Salad with Toasted Almonds & Lime-Sesame Vinaigrette

Serves :: 2 to 4

Ingredients

1 bunch watercress
2-3 oranges, segments/supremes (or a mix of blood, cara cara and/or navel oranges if you can get them)
1 large avocado, peeled and diced
1 bulb of fennel, halved and finely shaved with a mandolin
2 tablespoons sliced/crushed almonds, toasted
2 tablespoons scallions, chopped
1/4 cup fresh cilantro
Zest of one lime
Red pepper flakes for sprinkling

Lime-Sesame Vinaigrette

1 small clove garlic, minced

2 teaspoons rice wine vinegar
Juice of one lime
1/2 to 1 teaspoon toasted sesame oil
3 tablespoons grapeseed or avocado oil
1/2 teaspoon honey (optional)
Salt to taste
*dressing will make extra

Directions

Toss together watercress, oranges, avocado, fennel, almonds and scallions. Whisk together all ingredients for vinaigrette and drizzle lightly over salad. Toss to coat. Garnish salad with cilantro, lime zest and red pepper flakes.

Images by Jen Altman for Rue Magazine

TAGS: rue magazine, salad, detox

posted: 01.18.12

A Bit of January Catch-Up

2012-01-17T03:03:14+00:00

A Bit of January Catch-Up

Oh my goodness, I have absolutely no idea where the past two weeks went. They flew by and left me wading through a load of work, which I guess is to be expected at the beginning of the year. I used the long weekend for a bit of down time. The shivering temperatures outside provided the perfect excuse to tuck in, turn on my oven and do some cooking and baking. I've been dreaming up visions of a blood orange tea cake for the past few weeks and poof, I looked to one of my favorite food blogs, Smitten Kitchen and adapted her base recipe. This is one cake/quick bread I'll be making for winters to come. The beauty of seasonal blood oranges (sparkling with vitamin C and antioxidants), the luscious accent of bergamot and floral tea, and the "good fat" health benefits of olive oil in the cake. Sound a bit odd to you? Try it for yourself...it'll be nibbled up in no time.

Blood Orange Tea Cake with Olive Oil and Almond Glaze

Serves :: 8 to 12 slices

Ingredients

butter for greasing

3 blood oranges

1 cup sugar

6 ounces of plain yogurt

3 eggs

1 teaspoon vanilla extract

2/3 cup extra virgin olive oil

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Candied Blood Orange Slices (optional)

1 cup water

1 cup sugar

2 teaspoons bergamot or Earl Grey tea

1/2 vanilla bean, split down the middle

1 blood orange, thinly sliced

Almond Glaze

1 1/3 cups confectioner's sugar

1/4 cup whole milk

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 F. Grease a 9x5 loaf pan with butter.

Using a microplane, zest two oranges and set zest aside. Supreme (slice) zested oranges and the otehr remaining orange. To supreme an orange, cut the end off then trim off the rest of the rind and the pith. Using a paring knife, carefully cut in between the skins/membranes of the orange segments, sort of in a 'V' shape so that the segments are freed from the membranes. Roughly chop the segments and set aside.

Combine in a large mixing bowl - zest, sugar, yogurt, eggs, vanilla extract and olive oil. Gently fold in the oranges. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Slowly work dry ingredients in the wet, stirring until well blended. Transfer the batter to the loaf pan.

Bake for 65-75 minutes or until a toothpick comes out clean. Allow to cool completely.

For the candied orange slices, bring water, sugar, loose tea and vanilla to a low boil, stirring to ensure all sugar is dissolved. Add in orange slices and simmer for 20-25 minutes until reduced by nearly half. Place oranges on a piece of parchment paper to dry. Strain tea from liquid and reserve the infused simple syrup for other uses.

For the almond glaze, whisk together all ingredients. Add additional confectioner's sugar for a thicker glaze. Drizzle liberally over the tea cake. Place candied orange slices atop the cake and drizzle a bit of additional glaze.

TAGS: dessert, snacks, olive oil cake

posted: 01.16.12

Fresh Start to 2012 :: Bon Appetit’s Food Lover’s Cleanse

2012-01-03T05:06:23+00:00

Fresh Start to 2012 :: Bon Appetit’s Food Lover’s Cleanse

2012 is officially here! And with it comes Bon Appetit's 2nd annual Food Lover's Cleanse - perfect timing as most of us (myself included) are coming off of some holiday season over-indulging. The BA editors, food writer Sara Dickerman, food photographer Kimberley Hasselbrink and myself teamed up again to pull together 14 days of drop-dead gorgeous, clean and fresh eating...with portion sizes, guidelines, grocery lists and simple recipes to go along with it. A cleanse so doable and delicious, you might not want to get off it when the two weeks are up. Bring on a happy, healthful year ahead!

Images by Kimberley Hasselbrink for Bon Appetit

TAGS: detox, cleanse, new year's

posted: 01.03.12

At the Table :: Wrapping Up Holiday Season 2011

2011-12-31T03:43:15+00:00

At the Table :: Wrapping Up Holiday Season 2011

I've spent the past week or so laying low and enjoying a holiday break before the chaos of January hits. Having stuck around the city, I had the pleasure of joining other "orphans" at a Christmas potluck feast hosted by the lovely Dimity Jones, who writes about and photographs food on her blog Three To One. It was indeed a global meal. A table full of new friends who hailed from all places with various holiday culinary traditions, including my sweet potato latkes with sriracha creme fraiche (recipe here) and Dimity's unbelievable Figgy Pudding and a roast turkey with turkey meatball gravy inspired by Montreal-based chef Chuck Hughes. You'll find both recipes on Dimity's blog. Brining a turkey with molasses, brown sugar and salt - pure genius that creates a skin more golden and crisp than you've ever seen. Here's the full menu:

‘ORPHAN’ POTLUCK HOLIDAY MENU:
Cured Meats, Cheeses, Mustard platter (Germany, Minnesota)
Sweet Potato Latkes with Sriracha Creme Fraiche. (Jewish-inspired)
Carrot and Ginger Soup (Texas)
Roasted Turkey with Turkey Meatballs, Gravy, Cranberry Sauce (Australia)
1950′s style Ham with Pineapple, Cloves and Cherries. (Texas)
Broccoli Casserole (California)
Garlic Thyme infused mashed potato (Australia)
Oyster Dressing (Florida)
Figgy Pudding with Traditional English Custard (England)
Japanese style Panna Cotta (Japan)

Images by Dimity Jones

TAGS: holidays, turkey, sweet potatoes

posted: 12.30.11

Joy, Cheer & Good Food

2011-12-23T22:30:54+00:00

Joy, Cheer & Good Food

Here's to a long weekend full of joy, cheer and sharing a gorgeous holiday meal shared with family and friends. Happy Holidays!

TAGS: holidays

posted: 12.23.11

Holiday Sweets with a Touch of Health

2011-12-21T23:43:56+00:00

Holiday Sweets with a Touch of Health

Just in time for the long holiday weekend, here are plenty of delectable treats to enjoy with family and friends. All recipes are featured here on Bon Appetit online. They asked me to develop 10 holidays sweets that had a dash of health whisked in...and then had Nicole Franzen take photos so gorgeous, they'll have you breaking out mixing bowls and cookie sheets ASAP. Gluten-free bourbon balls, antioxidant-rich dark chocolate cherry biscotti, uber-rich (and bite-sized) kahula-walnut brownies, and my fave of the bunch, olive oil shortbread with orange zest and fennel dipped in dark chocolate...just to name a few. Here's to a very happy holiday and healthy new year!

Olive Oil Shortbread with Orange Zest and Fennel Dipped in Dark Chocolate

Serves :: 24 cookies

Ingredients

2 cups all-purpose flour
3/4 cup powdered sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1/4 cup sugar
1 1/2 teaspoons vanilla extract
2 teaspoons fennel seeds
Zest of 1 orange
1/4 cup clear sanding sugar
8 ounces semisweet or bittersweet chocolate, coarsely chopped (optional)

flaky sea salt (optional)

Directions

Whisk flour, powdered sugar, cornstarch, and salt in a medium bowl. Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add sugar and vanilla extract. Mix well. Stir in fennel and orange zest. Slowly stir in flour mixture until just blended. Form dough into a ball and divide in half. Roll each half into a 6"-long log, making sure log is square-edged rather than rounded. Wrap logs in plastic and chill for at least 2 hours or overnight.
Arrange racks in upper and lower thirds of oven and preheat to 325°. Unwrap dough logs. Spread out sanding sugar on a piece of parchment paper and roll each log in sugar until sides are well coated. Cut each log into 1/3"-thick rounds. Place rounds about 1/2" apart on baking sheets. Bake, rotating pans halfway through, until golden brown, 18–20 minutes. Transfer cookies to wire racks and let cool.
Place chocolate in a bowl set over a medium saucepan of simmering water. Stir until melted. Dip half of each shortbread into chocolate, if desired. Sprinkle sea salt lightly over the chocolate-dipped portion that faces up. Place dipped cookies on parchment paper and chill until chocolate is set, about 10 minutes.

Photos by :: Bon Appetit & Nicole Franzen

TAGS: dessert, cookies, holidays

posted: 12.21.11

Farro with Thyme-Roasted Mushrooms and Truffle Oil

2011-12-14T23:09:25+00:00

Farro with Thyme-Roasted Mushrooms and Truffle Oil

Farro: a toothsome, nutty whole grain of Italian-origin that's rich in fiber and makes the perfect base for a cozy, satisfying comfort meal when the weather dips. DIsh up a bowl of this stuff and you'll be feeling nice and toasty in no time.

Farro with Thyme-Roasted Mushrooms and Truffle Oil

Serves :: 4

Ingredients

2 tablespoons extra virgin olive oil, divided

2 cloves garlic, minced

1 shallots, finely sliced

1 cup farro

2 cups rich chicken or vegetable broth

2 cups mixed cremini and chanterelle mushrooms

3-4 sprigs of fresh thyme

1/4 teaspoon salt

1/2 to 1 teaspoon black truffle oil

1/2 cup finely grated parmesan or pecorino Romano cheese

salt and fresh cracked pepper to taste

Directions

Preheat oven to 375F.

In a heavy-bottomed sauce pan or Dutch oven, heat 1 tablespoon olive oil over medium heat and saute garlic and shallots for 1 minute. Add in farro and cook until fragrant, about 2 minutes. Pour broth into pan and increase heat to medium-high. Cover and allow to cook about 25-30 minutes, until farro is tender but toothsome.

While farro is cooking, toss mushrooms with remaining olive oil, thyme and 1/4 teaspoon salt. Roast on a baking sheet for 15 to 20 minutes.

Add mushrooms to farro and mix in truffle oil, cheese and salt and pepper.

*For a heartier dish, toss in roasted Brussels sprouts--these above happen to be roasted with salt, pepper, olive oil and a touch of maple syrup.

TAGS: brussels sprouts, farro, mushrooms

posted: 12.14.11

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