Plum and Radish

Wonderful Spinach

2012-01-10T12:57:00.000-06:00

I am on a spinach kick these days-coming up with as many ways I can think of to make sure I get a daily dose.

Not only does spinach pack a punch of vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. It has more calcium in it than iron (which was surprising!).

Nutritionists believe that raw spinach is a much more beneficial way to absorb these essential nutrients, but lightly cooking or steaming it is not the end of the world!

I can't recall where or how I found this recipe for Wilted Spinach Salad with Hazelnuts, but it makes a lovely winter salad and very easy to prepare as well as addicting! I think it may be from an old Gourmet magazine......

Wilted Spinach and Hazelnut Salad

2 handful of baby spinach, washed (per person)
1/4 cup hazelnuts
1-2 cloves of garlic, thinly sliced or chopped fine (you decide)
2 tablespoons olive oil
drizzle of good balsamic
salt and pepper to taste

Chop the hazelnuts and toast in a skillet with the olive oil. Add the garlic being careful not to burn.

Pour over spinach in a salad bowl, toss with the balsamic and season with salt and pepper.

EXTRA CREDIT: add a few spoonfuls of soft goat cheese for some real magic!

Thanksgiving Checklist

2011-11-15T18:58:00.001-06:00

Thanksgiving: Recipes for a Holiday Meal by Lou Pappas

Back when I had the store, Thanksgiving was my favorite holiday. It was always less stressful than Christmas and it involved dispensing cooking tips and tricks and often times, some beautiful equipment!

There were many customers who were hosting their very first Thanksgiving meal, there were those who were well-seasoned at the art of this holiday and of course, many who were in the middle.

It didn't matter whether it was their first or their twentieth time, there was still that excitement, anxiety and anticipation of hosting this kick off to the beginning of the winter holiday season. Our job was to calm their nerves by suggesting, supplying and delivering the knowledge and tools they would need to make the day a success!

To make this an easy process, I developed what I called the Thanksgiving Checklist- similar to a grocery list only for the kitchen tools and equipment you might need or will need to make that bird and the meal a knockout. Many cooks surprisingly will have a lot already on the list, so it's a matter of a fill in. If you are just starting out, beg and borrow is the way to go- especially if it's family! They can lend you the platters and the serving pieces, or the roasting pan- don't get discouraged! It's a work in progress so anything you do buy, you will use year after year if you choose carefully.

So, without further adieu in order of "necessary" to "man it would be awesome to have that....", is my list:

Roasting Pan

Roasting Rack

Thermometer ( instant read or leave-in type and oven)
Cheescloth
Baster
Sieve (for straining the gravy)
Fat Separator
Chef Knife
Paring Knife

Peeler

Box Grater
Mandoline
Turkey Lifter
Carving Knife and Fork
Cutting Board for carving
Gravy Boat
Timer ( esp a triple timer-great multi-tasker!)
Measuring Cups (wet and dry)
Measuring Spoons
Sifter
Mixing Bowls
Pie dishes
Pastry Brushes
Rolling Pin
Apple corer/slicer
Twine
Turkey Lacers
Food Mill (comes in handy for applesauce etc)
Potato Masher
Whisk
Platter (the essential to serve the bird on- I like vintage)
Potato Ricer (makes execellent mashed potatoes with great texture!)
Serving Bowls
Wine Glasses
Blender
Food Processor
Stand Mixer
Whip Cream Maker

I am sure I will be adding to this as the week goes on- there may be some things I completely left out! The links are just suggestions and by all means, please shop around for best price etc! I happen to love using vintage serveware and glasses, but you can mix it up however you like! Table linens will be necessary- a tablecloth makes for an elegant presentation, and of course you will need napkins- please try to use cloth- it's one time of year that you must ditch the paper (if you use those that is).

Cutting Boards 101

2011-11-09T09:00:00.000-06:00

There are so many choices when it comes to cutting boards! Back in the day, the only choice was wood which I still believe is always the best choice when it comes to chopping veggies.

So let's break it down so it's not too complicated: it's my practice to have at least 3 cutting boards but I must confess that my cutting board obsession is like shoe obsession to some!- I have many and I keep collecting more!

Let's start with wood. It's definitely the choice of chefs and if you watch any cooking shows, you will also see a lot of boards from John Boos. Here is the one I use just about everyday. Now, there are "edge grain" and an "end grain" boards. Edge grain boards are constructed of long pieces of wood laid side by side, and end grain boards are more of a checkerboard with smaller pieces of wood glued together. If you are curious about this process check here for more details. The edge grain boards (see pic below) look nice, but in time, will show your knife cuts more prominently-still a great board so don't worry- I have been known to sand mine down and give them a new surface.

End grain boards (see pic above) are pricier because of the the extra labor involved in construction, but this results in a gentler effect on your knives- the wood cut this way is a bit softer. Either way you go, look for boards that are NSF safe (NSF certification ensures that the products designed for you to use at home meet the same public health standards as those used in hotels, restaurants, schools, hospitals, anywhere in the food service industry), like the John Boos boards and J.K. Adams to name a few. Both of these companies are here in the USA, Illinois and Vermont, respectively.

One should have a fairly good size board for general chopping of vegetables. A good size is at least a 12x18. This will give you enough surface area so that you have ample room to chop. Never try to cut vegetables with too small a knife or too small a board! It's just not going to work! And the cardinal rule for cleaning-listen up! DO NOT PUT IN THE DISHWASHER. EVER!! Do not soak in water either! You can use water to clean a wood board, but you must not soak it-it can split, crack and fall apart. Always oil your board at least every 4-6 weeks to keep it from drying out. You can buy mineral oil at the drugstore or a kitchen shop and it's all you need to keep your board in great shape for many years.

The next board you will want to have will be for all your raw meats, poultry and fish. I like to use a polypropylene type-this is a type of plastic with anti-bacterial properties and you can run it safely through the dishwasher. Quality ones won't split and crack and will last for many years. Another great board that came on the market just a few years back and is everywhere now is the Epicurean cutting board ( photo below). This is what I use for my raw meat prep. Made of Richlite, a lightweight yet durable wood-fiber composite that won’t dull knives, it's also dishwasher safe and like the polypropylene boards is also anti-bacterial. And they come in many sizes so you can get a few. I especially like to have a couple of these boards on hand- for the meats yes, but also for my fruit cutting- nothing worse than cutting an apple on a board that an onion was cut on! Need I say more.

Another board I can't live without is a carving board. If you are a carnivore, you are going to want to invest in one of these. This one is from J.K. Adams and it has an indent for the meat and a well to catch all those tasty juices.

I can always find a need for any board even if I am not using it to chop on! It's nice to serve cheese on some of the prettier boards, like the bamboo boards that are out there. This one below if from Totally Bamboo.

I hope this helps when you are going through the cutting board section of your local kitchen store. Remember, you invested in some quality knives and they need to be partnered with quality cutting boards!

The Knife: A Cook's Best Tool

2011-10-27T14:24:00.001-05:00

Even though I have been preparing and cooking food since I was in my teens, it rarely crossed my mind to take a knife skills class. Guess I was feeling pretty confident with so many years of using and selling knives in my store. But then I thought what if I were to teach someone else? Maybe I need the tried and true techniques that professional chefs use- I'd feel better passing on this info to others in my new health coaching practice, hone my skill and a gain a new perspective.

So this past weekend I attended a knife skills class at The Chopping Block and walked away with more knowledge, more confidence and a better understanding of just how important it is to know your knives! I took 4 pages of notes so you know it had to be good!

It was no surprise to me what the most important knives are for any home cook to have- so I was right on par with the instructor. There are so many on the market but it boils down to basically this: German vs. Japanese. Germany has been the home to knife companies for centuries- many of these companies, Wusthof-Trident, Henkels and the like, were forging swords and daggers long before any of us were on the planet. These knives tend to be of the fully "forged" variety and are made up of multiple metals they call high carbon stainless- which basically takes the sharpness of carbon and the hardness of stainless steel and rolls it into one. They tend to be heavy which is good, and well balanced.

The Japanese knives, on the other hand, are made of softer metals are often thinner and this results in thinner slices of your food as well. These include Shun and Global to name a few. Like Chef Michele, I think a combination of German and Japanese is the best way to go- knife sets are not always a good choice as they often have knives included that you really don't need. So shop around and hand pick your knives. Oh- and spend the money! You will be making a lifetime investment and will be able to hand them down to several more generations if you take good care of them.

Drum roll please! Pictured above are the knives I use almost on a daily basis. From left to right:

A. Paring Knife- this is for slicing lemons, limes, etc and for peeling apples and small fruits. I have a 3.5" parer from Wusthof.

B. Chef's Knife- this is for chopping, slicing, mincing and cutting- an all-purpose knife. I like the 8" from Shun because it's just big enough to handle winter squashes and watermelons and it's a beautiful knife too! You could also do a 10" but I find those to be too large for everyday cooking. If you are small to average in stature, you really don't need the 10". A chef's knife gives you that "rocking motion" which is the most efficient way to cut.

C. Slicing Knife- here is where I differ from the chef instructor's choice. She showed us a flexible fillet knife as essential, and while I think that is a good choice for filleting fish and cutting up chicken, I am a carnivore and there's nothing like a good slicer to carve you meat with. I have had this knife for a very long time- it's actually an 8"Sabatier (French) and it does the trick! I do however want to get a flexible fillet knife now!

D. Bread Knife- if you are a fan of crusty bread, this is indispensable! A good serrated knife will last years and years without needing sharpening, and will cut through any kind of bread. I have one by Shun, but Wusthof makes a very good one too.

I already knew the importance of keeping your knives sharp, so this was great to relearn how, why and when to sharpen them. I learned the difference between a sharping steel and a honing steel, which I will share with you here.

Honing, can be done daily and it just "re-aligns" your knife's edge and doesn't remove any material, whereas, a sharpening steel will actually put a new edge on your knife. Most sharpening steels these days have tiny diamonds imbedded in the steel and these being harder than the metal in your knife, act to sharpen the blade- you don't need to do this but once every few weeks especially if you are honing everyday. If you have sharpening fear like a lot of folks do, there are sharpeners on the market that make it so easy. Pictured below is the Chef'sChoice® Diamond Hone® 2-Stage Sharpener #450. I love this one especially when I am in a hurry but actually have been using my honing steel (on the far right in photo) since taking the class- it really does make a difference!! More accidents happen in the kitchen when you use dull knives! The steel in the center is a diamond steel and this I use every month or so. Both steels are from Wusthof but there are many others on the market as well so shop around.

Bonus Section!

You can always have more knives than just your core group of course! It's just that so many peeps have asked me over the years what are the most important, the most crucial.

I happen to be a big fan of the Santuko knife. And just about every knife company makes one now. Santuko means "three virtues"and has Japanese historical significance. They are best known for their sharp edges but the most significant feature is the "granton edge" release pattern (scalloped) on the blades that are designed to aid in the release of food after slicing.They also make for creating very thin slices. They range from 5-7" and sometimes even smaller. I use the Wusthof 7" and highly recommend it. It's easy to sharpen and works like a charm. I did try Global's Santuko at the class and really liked it too.

Pictured below on the left is my favorite little slicer. I actually won this in a sales contest many years ago when I was working at Williams-Sonoma. It's a Wusthof (the logo has long rubbed off) 4.5 inch utility knife and it is great for small jobs. I think they still sell this one.

The knife in the center is a cheese knife that I use a lot for soft cheeses like brie. It's serrated and the cut out areas keep the cheese from squishing down as you cut. Love that. And speaking of serrated, I actually lost my small serrated Tomato Knife. This is another must have if you eat a lot of tomatoes and can double as a great sausage slicing knife- it gets through the tough sausage casings easily.

Well, there you have it. A not so brief knife lesson. Next up I will talk about cutting boards because the surface you cut on is equally as important! You want to maintain your knives by using the correct cutting surface. Stay tuned!

Aromapot Love

2011-10-10T16:18:00.000-05:00

I stumbled upon these gorgeously simple pots on a web-surfing expedition over the weekend and instantly fell in love!

When form and function come together it's a happy marriage- and these aromapots designed by Dottings in Austria for a company named Riess are both.

These babies are made of enameled steel- basically iron and silicate glass are fused together at a very high temperature creating a non-porous surface. They are even ready for induction cooktops.
The shape of the Aromapots makes them stackable, therefore saving space. The lids, when inverted, can serve as a bowl, plate or even a trivet for table side service! What a work horse design! But be careful though- if you drop them, their lovely enamel can crack.

Now all I need to do is find them for sale in the States! I have been searching but to no avail! Perhaps some smart kitchen retailer will bring these in and share them with the rest of us??

dishwasher safe too! bonus!

all photos via truehomeware.com

Easiest Gluten Free Pizza Ever!

2011-10-07T10:49:00.002-05:00

fresh fig, caramelized onion pizza with raw murcato goat cheese, greens and balsamic glaze

I have the simplest most delicious quick pizza you will ever make- it's more of a flatbread or cracker if you will but let's not get technical! No need for that here. So go get your oven very hot at 425°.

Simply take a tortilla, (I used rice flour tortillas from Whole Foods hence the gluten-free), brush with a little good quality extra virgin olive oil, top with the figs, caramelized onions (which you can make ahead of time) and cheese. You can also use regular flour tortillas- up to you.

Bake for 10-12 minutes and remove from the oven to cool a minute. Add fresh greens and a drizzle of balsamic vinegar and presto! Easy.

Here is another version:

cherry tomato and pesto pizza with raw sharp goat cheddar cheese

In this version I used the same method but spread pesto on the tortilla first, topped with the fresh tomatoes and cheese then baked it for 10-12 minutes.

There are so many things you can top these with- and what a great weeknight meal with a salad and a glass of wine. Yum!

The High Line

2011-10-03T17:37:00.002-05:00

Back from my adventures in NYC and I have to say the highlight was the High Line.

The High Line was built in the 1930's to transport freight trains and their cargo above the busy streets on the West Side of New York. It closed down in 1980 and was basically just an eyesore for many years. The city didn't quite know what to do with it.

Friends of the High Line was formed in 1999, a community-based non-profit group, and they saved the historic structure that was then under threat of demolition. Friends of the High Line worked in partnership with the City of New York to preserve and maintain the structure as an elevated public park.

It's over 3 years since it first went public and it was such a thrill to finally walk above the street and take in all the amazing sights. Below are more of my snapshots. This is a must see sight if you are in NYC and need something special to highlight your day- this place will amaze you......a true urban oasis.

Brooklyn, Brooklyn Bound

2011-09-14T13:36:00.000-05:00

So excited for my trip back east. Food, family and fun. Not necessarily in that order. Be back soon!

Listening to the Avett Brothers to get in the mood.....

Summer's Bounty

2011-09-10T16:25:00.000-05:00

Sometimes I think I am nuts because I get such joy in going to the Farmer's Market and ogling over how perfect all the vegetables look in their baskets and bins. All the work the local farmers do to bring it to use each week- yes it costs more but this is a labor of love. To me, if it was my last dollar, I would give it for the taste of an apple, peach or a juicy ripe tomato straight from a local farm anyday!

When I look at this bounty I don't just see picture perfect produce- I see a ratatouille with zukes, eggplant, tomatoes and fresh herbs- I see a juicy sweet plum, peach and raspberry crisp. I see a Swiss Chard and potato tart......I see my body saying thank you for feeding me all this healthy food. I see people gathered round the table sharing stories, sharing this great food- staying healthy. There is nothing better than that and that's why I hope you will try to get out and support you local Farmers Markets. It's a great community of people and they are all bound by one single thread- to bring you fresh, delicious produce straight from the farm to your table. Don't be afraid to try something you never have before- there are a million recipes out there for you to try. Enjoy!

teeny tomatoes about to go in a salad

colorful plums at Seedlings farm stand at Green City Market

Simple Quinoa Salad

2011-09-01T17:09:00.000-05:00

If you haven't yet discovered the wonders of quinoa, I am about to give you a delicious recipe for you to put into your side dish repertoire.

Quinoa (pronounced "keen-wah") is a great source of protein with a slightly crunchy texture. It is available now in most grocery stores and of course health food stores as well. Make sure you always rinse it before cooking and strain it in a fine mesh sieve. What I find is that it's very adaptable to whatever ingredients you want to mix in with it. You can do something as simple as adding a little butter and fresh herbs or really get creative with combinations of flavors and ingredients. Any way you make it, you will start to wonder what you did without it! Here is the recipe:

Quinoa Salad with Asparagus, Pesto and Sun-dried Tomatoes

1 cup white quinoa, rinsed well
2 cups water
1/2 tsp salt
1/2 white or yellow onion, diced small
1 clove garlic, minced
2 small carrots, diced
1/2 red or orange pepper, diced
6 stalks of asparagus, sliced in 1/4 discs
1/2 of a zucchini, diced
4-6 sundried tomatoes, sliced thin
olive oil for sauteing
2 tablespoons fresh pesto sauce (can be store bought!)
1/4 fresh parsley, chopped
handful of walnuts, or pine nuts, toasted
2 tbsp fresh lemon juice
salt and pepper to taste

Cook quinoa in salted water until tender. This can be anywhere from 15-20 minutes depending. Drain off any excess liquid and set aside to cool.
Next, saute onion in a little olive oil until soft, add the the carrots and saute for 5 minutes. Add remaining vegetables, and cook until soft but not mushy. Cool.

Transfer the quinoa to a bowl. Add the vegetables, pesto, parsley and salt and pepper to taste. Gently fold to incorporate all ingredients. Top with toasted nuts. This makes enough for 4 healthy servings.

It's funny because my sister and I were having a conversation about quinoa salads just the other night so she just sent me a recipe she tried and liked. I am going to make her version next and maybe I'll post it here! Hope it's good MB! :) I am sure it is!

What to do with all that zucchini you ask?

2011-08-15T12:13:00.000-05:00

Zucchini or as the Brits refer to them, courgettes, seem to be overflowing this time of year at local farmer's markets, grocery stores or perhaps out in your own vegetable garden.

That is probably why, when you google zucchini, you will find a ton of recipes from breads and muffins to gratins, pizzas and pastas (yes you can turn these green gems into fine strands of "spaghetti" if you have the right tool.) My all time favorite way to eat these little beauties is in the form of fritters. I know what you are saying: that can't be healthy if it's fried, but the way I justify it is that they are "lightly" fried in just a smidge of olive oil and if you use a non-stick pan, you will need even less!

The recipe I loosely based this weekend's fritters on comes from Nigella Lawson- I added and subtracted a few things to make it my own- which is what I highly recommend you do as well- using any combo of fresh herbs that suite your own taste. If you want to, you can omit the cheese (although it does give it a nice salty bite!) Get the recipe here.

photo via marthastewart.com

For instance, I used shallots, red pepper and cilantro as my base and omitted the feta cheese-I also used GF flour to make them gluten free but feel free to use regular all-purpose flour if that's the way you roll. ( I ate mine so quickly I forgot to snap a photo. The one above is borrowed to give you a visual of how they look.)

I like to make a side of yogurt sauce to layer on more flavor and some tartness- all you need to do is repeat some of the herbs and add some lemon juice salt and pepper to some plain yogurt. It's that simple!

Serve these alongside any meat, chicken or fish dish or have them alone with a salad. It's a nice way to pay homage to one of the summer's most abundant vegetable!

Balcony Garden

2011-07-23T15:11:00.000-05:00

My city garden is doing pretty well this year! Must be all the freakin' rain! It's good for nature in reasonable amounts as long as we're not floating away which was the case with this last wacky storm! At least it relieved the steamy weather we had this week......here's hoping everyone's power is back and running!

love this succulent- it's actually sprouting a couple of flowers

teeny green tomatoes

big fan of coleus especially for shady areas

beautiful basil

lemon thyme

tender rosemary

delicate succulent in a vintage planter~love the chartreuse color!

Easy and Healthy Dog Treats

2011-07-19T11:07:00.000-05:00

My dogs love these sweet potato chips. In fact one of them adores anything in the vegetable kingdom! You name it he will try it- green beans, zuchini, carrots. I've got my very own food adventurer on four legs. If Jackson doesn't like it, then it must not be good!

You might ask why sweet potatoes? Well, for one thing they are loaded with vitamins and minerals, and are a great supplement to a grain free diet should your dog be on one.

These treats couldn't be easier- all I do is scrub a large sweet potato and slice it really thin on my mandoline. You lay them out so they are not touching, on a couple of sheet pans lined with parchment or a silpat and bake for an hour or so in a very low oven set to 225°F. Turn them about midway through. What you are doing is dehydrating them so that you can store them- mine don't last long as they are eaten pretty quickly! Just make sure to put them in an airtight container once they have cooled. If you do make these for your fur babies, I guarantee they will become fans for life!

Enough talking...can we have our treats now?

Herb Omlettes

2011-06-28T11:07:00.000-05:00

herb omelettes from Plenty

I have always had a love affair with cookbooks. I love to sit and read the recipes, drool over the photos and imagine the end product and how it will taste after I fidget with it.

After waiting for what seemed to be an eternity, my copy of Plenty arrived last week. I quickly set to work scouring, reading and taking in all the lovely photos of what I had hoped would be delicious vegetarian recipes. After all, this book has gotten a lot of press. It was sold out for a while and I wanted to see if it would lived up to my now lofty expectations.

Ok- first the good news: after only a week of experimenting and making several of the dishes in this book, I can already declare that I have a favorite and I have even made it three times already! A definite winner in my book for sure.

This is the best omelette I have ever made hands down. I believe the appeal lies in the whisper thin and herb packed "wrapper". I made the filling according to the recipe, which was Swiss chard, potato and saffron. Yum. Not too heavy and packed with "good for you" ingredients (click on the link above to get the recipe). I did substitute goat milk yogurt for the creme fraîche that he calls for. I used a combination of fresh parsley, dill, chives and tarragon for the herbs, but any combo you like will due just fine. I imagine all kinds of other fillings you could create with this. Imagination is limitless.

The not so great news (at least for me) is that there are a lot of recipes which include wheat and dairy- that is tough because I try to eliminate both of these ingredients in my cooking mainly for the fact that I am highly sensitive to these food allergens.

But, still and all, with some creativity, I know I will be able to "tweak" those pesky ingredients into something I can eat without fear. Take for instance his recipe for "Socca" which translates into a kind of variation on pissaladière ( a Provençal type pizza). And this is gluten free! Made with garbanzo bean flour. This is my second runner up and will be a great meal all summer long. It was so good in fact, that I ate it before I could take a pic of it! I look forward to making this again when the local tomatoes appear- maybe add some summer squash to it as well?

Socca by Ottolenghi, photo via tastespotting.com

I will spend this summer trying more of these wonderful recipes and putting my own personal spin on them. I highly recommend you try getting a copy. Your stomach will thank you!

Summer Memories

2011-06-16T09:54:00.005-05:00

photo via cup of joe. source unknown

Lately I have been daydreaming of summers past, winding my way back to the place we spent long summer days by the lake. Bringing an arsenal of summer reading and climbing into a row boat with a couple of those books. Rowing out as far in the lake as was possible to still be able to drop the anchor and not drift off, and lazily lounge in the warmth of the sun devouring book after book.....this is what a 10 year old in 1968 thought was "the life". Even then I knew it would never last...

My Dad was obsessed with two things at that time: sailing and his movie camera. Sadly we don't seem to have any still pictures of those times at Sacandaga Lake in the Adirondack Mountains of upstate New York. But the memories are sharp as a tack in my mind's eye. Sometimes I will watch some of those old home movies which have since have been transferred to VHS.

For several summers of my early years, my family would pack into our station wagon ( 5 kids and grandma) and take that scenic route north on the interstate to spent some time on the lake with several other families- each year, it seemed there were more and more kids! Guess the parents were busy over the winter as sometimes there would be a pregnant Mom or two in the group.

But the best part about all the kids was that there was always someone to play with and explore with. We found wild raspberry bushes one year and picked so many our fingers were stained for days. I learned how to fish with my brothers and the other boys (but didn't much like it- putting the worm on the hook was the deal breaker!)

a cabin much like the one we stayed in. photo source unknown

Dinners of hot dogs and hamburgers, potato salad and watermelon.....cold lemonade and sandwiches on the beach....roasting marshmallows around a campfire and making s'mores....this was summer.

how I picture my dream cabin.photo via architectural digest 2003

These days I want to go back there....to that special time when life was so simple. Driving into the town of Northville, getting soft-serve ice cream- watching my little sister try to eat her cone while it dripped relentlessy down her arm....me with my standard blackberry ice cream with marshmallow syrup....I don't recall the name of that place but I dare say it's gone now.....We watched the men land on the moon for the first time ever in July of 1969. I was 11 years old. It was magical.

our cabin was on a hill and we had to walk down it to get to the lake, most often in our bare feet. (this photo is similar to my memory of it.) source unknown

I am grateful for those days and know that my siblings are too. It' s a place we will all have in our hearts forever.

The darling of all geraniums

2011-06-08T17:29:00.009-05:00

Thanks to a good friend of mine who is an avid gardener and extremely knowledgeable of all things flora, I have loaded my balcony baskets this season with something she recommended: Ivy Geraniums (pelargonium peltatum). During her visit last year, she and I looked high and low at several garden centers and it was almost impossible to find any. Guess we were late to the party as most places were sold out. We did find one finally and I brought it home. It didn't impress me that much- maybe because it was just one lonely little guy and these plants seem to like some buddies around.

Luckily, this year I was able to score these beauties en masse at Adam and Sons over in Humbolt Park. This is a gem of a garden center, by the way. The folks there are friendly, helpful and have some really great plants to boot-all at extremely reasonable prices!

Why do I think they are "darling"? Probably because they are, in my eyes, much more interesting than their more common cousins. Dark green leaves and delicate flower heads with fantastic color? These could be a few of the reasons. I chose the palest of pink but there's a burst of dark pink in the center and that really impressed me. Nature is sometimes so generous when it comes to beauty. The best part is that they trail or cascade, if you will, and have flowers that will bloom all summer long.

So, now I feel like summer is really here- got my flowers, herbs and tomatoes rockin' out on the balcony. A welcome respite from the urban world I live in. It makes me smile every time I look at all of them. And to think...I was not a fan of geraniums before this beauty was introduced to me. Thanks, Mary!

Get on Board: Chobs

2011-05-20T09:15:00.006-05:00

This is truly a genius gadget for the one thing we all use in food prep: a cutting board. The new Chobs Cutting Board Feet. For only $10 bucks it's a real steal! Color coded so you can chop veggies on one side, meat on the other. What it does is not only stabilize your board, it also elevates it thereby reducing the bacteria build-up that can happen under the board and it expands to fit most boards.

I am in. Here's where to get yours. Happy chopping!

Rainy Weekend Granola

2011-04-25T10:48:00.012-05:00

It hasn't been a great spring so far in the Midwest...we have had so much rain and temperatures still hanging in the 30's that it's left me wondering if it will ever get here!

The upside of the crappy weather is that it gives me the opportunity to cook and bake and not worry that I might be missing some outdoor activity! I decided to make a batch of granola and try to make it as gluten-free as possible.....unfortunately, that didn't happen as oats are a gluten product and the base of the granola is rolled oats....I need more time to develop a completely gluten-free recipe, but the good thing is that this recipe has quinoa flakes and millet puffs both giving it an extra added protein punch- (I noticed that Whole Foods is now carrying quinoa flakes in their bulk section!)

Ingredients

2 cups old-fashioned rolled oats

1 cup quinoa flakes

1 cup millet puffs (available in health food stores in the cereal section)

1/2 cup pumpkin seeds

1/2 cup sliced almonds

1 tablespoon unsalted butter

1/4 teaspoon sea salt

2 tablespoons light brown sugar

1/3 cup honey (you can substitute the same amount of agave here if you like)

1/3 cup water

1 teaspoon pure vanilla extract

Method:

1. Preheat the oven to 300° F. Cover a large baking sheet with parchment paper.

2.In a small saucepan, gently heat the water, honey, sugar, butter (or use a vegetable oil instead), salt and vanilla. Simmer until the sugar is dissolved.

3. In a large bowl, combine the dry ingredients and stir in the liquid to coat.

4. Transfer the mixture to the baking sheet, spread out in one layer and cook for 45 minutes, stirring with a wooden spoon several times to make sure that the granola cooks evenly. Let cool completely.

5. Transfer to an air-tight container. Enjoy with fruit, yogurt or your choice of milk or just alone as a snack!

I will enjoy this as I patiently await the arrival of spring.......

Happy Easter!

2011-04-22T11:31:00.003-05:00

cover image via The New Yorker

I think this cover says it all! Happy Easter to all!

More Coffee Please!

2011-04-19T16:02:00.010-05:00

La Columbe on Church Street, New York City photo via LaColumbe.com

I read today that our little West Loop neighborhood is growing once again with a new addition- La Columbe Coffee is coming! I did hear someone say a while ago that we were getting a "cafe" on Randolph and Morgan, but they didn't mention the magic word: Coffee. I quickly did my research as I had not heard of these guys- turns out they are from the east coast with locations scattered between NYC and Philadelphia. I was hoping that at least one of my Chicago favorites (Metropolis and/or Intelligentsia) would have come down here and given Starbucks a run for it's money but it looks like La Columbe beat them to it!

La Columbe's 1950s Citroen H-Van (photos via LaColumbe.com)

Not only will they have a cafe, but they will roast the coffee here as well- holy cow! Between Bays baking english muffins and Blommer Chocolate Co. making chocolate, the West Loop is the best smelling neighborhood in Chicago! On a good day, we may get to smell all three- beats the car exhaust off of Interstate 90 anyday! Look at their cute van- wonder if they will do house calls? Need. Coffee. Now.

La Columbe is all about earth-conscious coffees (organically-grown and fair-trade) as well as adhering to their 5 principles of ethical trade. Along with the coffee, they will serve local pastries and according to Eater Chicago, are in the process of getting all that sorted out. Hey- maybe they'll carry doughnuts from the Donut Vault! Now that would be awesome- since they are selling out everyday and I have yet to get over there in time to try one!

photo via the doughnut vault

Yes, Randolph Street is truly the new food happening spot in the city these days. Girl and the Goat has made a huge splash and is enjoying a packed house nightly, Maude's Liquor Bar opened in late December and is thriving and also one of my faves! Grant Achatz's Next just opened, along with his other project Aviary a new bar, and I heard that Stephanie Izard (Girl and the Goat) is planning a diner somewhere in the hood as well. There is a rumor circling about that Old Town Social is creating a sibling of their own: a chic bohemian-vibed spot in the space that Marche inhabited for so many years-coming this fall. Suddenly, so many choices! Somebody upstairs must really, really love me! I now know that I moved to the right place.....Brooklyn I love ya, but you got some competition now!

Next food for thought: we need retail in the West Loop! Lots of nightlife so far but what about daytime action? Maybe this is where I should step in?

Plenty

2011-04-04T16:49:00.006-05:00

I am told I simply must have this cookbook by Yotam Ottolenghi. These inspiring dishes are all vegetable, which suits me just fine. Even if you aren't a vegetarian, simply serve any of these tantalizing dishes alongside your choice of meats, fish or poultry or enjoy sans meat! Ottolenghi has made his success with 5 restaurants in London and has let the rest of the world in on his beautiful and bright creations with this amazing book.

photo via Amazon.co.uk

Just ordered this on Amazon today and can't wait to start cooking as soon as it gets here! There's nothing like a beautiful cookbook to make my day.....

He writes a vegetarian column in the U.K.'s newspaper, The Guardian. Here is a beautiful example of mushrooms, garlic and shallots with lemon ricotta:

photo via Guardian.co.uk

There are "plenty" of other recipes on The Guardian's site. So take a look and let me know what you think!

Gluten-Free Crêpes

2011-03-29T12:36:00.007-05:00

Pronounced krāp; or krɛp doesn't make a difference to me because in the end you have a very thin "pancake" that you can fill with almost anything. You can go sweet or you can go savory.

Lately, I have been craving savory crêpes, oozing with healthy veg and some sharp cheese! Years ago when I first got into cooking, a dear friend of mine made some amazing crêpes that have stayed with me to this day- and all she did was put fresh spinach and garlic powder inside them rolled them up and voila! I thought I had died and gone to heaven. Coming from college dormitory food at that time, you can see why I thought these were perfection! Really though, sometimes dishes made with the simplest ingredients can be the most satifying and memorable meals of all!

I have taken it up a notch since those days by adding goat cheese, shallots and fresh herbs, but I still love the flavor of the garlic powder too; so to the memory of those early crêpes, I still add this.

Amazingly, making them gluten-free has worked out well. You just need to let the batter sit and rest and mingle so the flours with all play happily together once they are sizzling away on the crepe pan. And the pan is very, very important! You really must have a crepe pan for them to come out super thin- I have been using the same pan for years and years and you can find one here or here. The best type hands down are the ones made of blue steel and made in France. After all, they should know! Once seasoned, it will turn out beautiful crepes for years to come.

Here is what I made recently for a satisfying and easy dinner:

Savory Spinach Crêpes

Ingredients

1/2 cup quinoa flour
1/2 cup amaranth flour (or try brown rice or garbanzo flour)
2 large eggs
1 pinch of salt
1 cup milk ( I used almond milk)
1/4 cup water
1 Tbsp melted butter

For filling:

1 package of frozen spinach thawed and water squeezed out
1-2 shallots, minced
2 tbsp butter
Goat cheese or cheese of choice grated (about 1 cup)
salt and pepper to taste
dash of garlic powder (optional)
fresh herbs (thyme, parsley, chives) your choice

Method:

1. Blend ingredients in a blender, transfer to a bowl, cover and let rest for an hour. (this can be done ahead and kept in the refrigerator for up to a day)*

2. Meanwhile prepare the filling: Saute shallots in butter in a pan until soft. Add drained spinach and heat through. Add garlic powder, salt and pepper. Remove from heat and keep warm.

3.Heat your crêpe pan and cook the crêpes a few minutes on each side. Remove to a plate and cover with a towel while you make the rest.

4. Fill your crêpes, being careful not to over fill with the spinach mixture. Sprinkle with a bit of cheese and herbs and either roll or fold.

*Batter makes enough for about 10 crêpes.

Some folks like to make a Béchamel sauce as well- but for me, I just eat them like this. Either way, served with a salad, this makes for a great weekday meal.

Pint-sized Chefs

2011-03-21T16:36:00.001-05:00

These girls are not only adorable, but my goodness! I am so impressed with their cooking skills and they are only 9 years old! They even have their own website where they have videos and recipes. Now that's what I call passion for something from the beginning- some of us take much longer to find our passion but these two cuties know that they want a life in food- and in good, healthy food at that- no fast food for this dynamic twin duo! They are out to change the way kids think about food and to show it's never too early to appreciate great ingredients!

When asked in an interview with ABC News, what they would order at a fast food restaurant, one of them replied, "A glass of water". Now that's my kind of kid! I am in awe and plan on following their mini careers!

Twin Chefs Lilly and Audrey
Photo by Meg Smith

Irish Soda Bread

2011-03-17T15:27:00.007-05:00

"Laughter is brightest where food is best." - Irish Proverb

I couldn't let this day go by without a tip of the hat to the Irish! After all, my mother's side of the family does have it's roots in the Emerald Isle.

I adore Irish Soda Bread and woke up this morning craving it. I also realized I haven't made it in years either. So I got to thinking about what recipe I used and after 30 seconds it came to me!
Grandma Clark's Soda Bread from the New Basics Cookbook- it's more of a cake than a bread really because there is no yeast, but what makes it special is that you bake it in a cast iron skillet- much like grandma would have done!

Ingredients

4 tbsp unsalted butter
3 c unbleached all-purpose flour
1 1/2 tsp salt
1 tbsp baking powder
1 tsp baking soda
3/4 c granulated sugar
1 1/2 c dried currants
1 3/4 c buttermilk
2 eggs; well beaten
2 tbsp of butter melted and cooled to room temperature
1 tbsp caraway seeds; (optional)

Method: Preheat oven to 350 degrees F.

1. Smear 2T of the butter evenly in a 10 inch cast iron skillet. Line the bottom of the skillet with a circle of waxed paper.

2. Sift the dry ingredients together in a large bowl. Add currants and toss well to coat.

3. In another bowl, whisk together the buttermilk, eggs, and melted butter. Add this to the dry ingredients, along with the caraway seeds and mix till blended, but do NOT over-mix.

4. Spoon batter into the prepared skillet or cake pan and smooth top gently with a spatula. Dot the top with remaining 2T butter.

5. Place skillet in oven and bake until puffed and golden brown, about 1 hour. Cool for 10 minutes in the skillet, either serve warm or continue to cool on a wire rack.

Now that is comfort in a skillet!

Chocolate and Quinoa?

2011-03-02T22:57:00.000-06:00

It's no secret I adore chocolate- been eating it since I can remember. My tastes have changed over the years from milk chocolate to dark, almost bitter chocolate, but memories of Nestle's Crunch Bar with always be with me. It was hands down my absolute favorite chocolate bar when I was a kid.

The combo of crunchy quinoa and Fair Trade dark chocolate of the new Alter-Eco Midnight Crunch bar is like the grown up and more refined version of the classic Nestle Crunch Bar. Not only will this satisfy my long lost love of crispy chocolate bites, this bar packs protein rich quinoa-and it's baked 12 times longer than rice to make it extra crispy, so that coupled with the dark chocolate sourced from Fair Trade Cooperatives, makes for a promising new substitute of my childhood favorite, and it supports farmers ethically. Now that's some powerful stuff!

Not that I need a reason to eat chocolate but this is double-duty winner. Can't wait to get my hands on this one! It's so new that I think it's only available on their website. I already checked out my local Whole Foods and it's not there yet....but they sell the line so with any luck, the shelves will be stocked soon!

NY Times Article

2011-02-26T23:19:00.008-06:00

photo by Peter Wynn Thompson for The New York Times

Last week Jay Goltz wrote a post in the New York Times about me and my dilemma about whether or not I should open a store. Let's just say I had no idea what an amazing outpouring of feedback it would create! Little did I realize that a very informal and casual conversation I had with Jay a few weeks ago could be such an inspiration for a real-life interest story that would put focus on this crossroads I find myself in these days.

It turns out that I am not alone. There were many folks who shared their war stories owning their own businesses and I thank them for sharing! I agree that it is grueling and often brutal.

This leaves me with even more to ponder- I see that there are many, many more possibilities that I hadn't even thought of before. It really comes down to leveraging my assets and skills and crafting that into a business perhaps other than a brick and mortar.

Here's the thing though: I find it so very sad that our world is becoming so detached from human contact- the idea that an internet business can be more successful than a beautiful shop is such a hard pill to swallow when you are as visual and tactile as yours truly. It's sad that people are drifting away from the shopping experience and that the only relationship they will have in the future is with their keyboard-operated shopping basket. Call me old-fashioned or nostalgic, but I love engaging all my senses when I shop- you can't do this with a computer! It's the dawn of the "numbing of our senses" that internet shopping has created. Not to mention, relating to a human being. To be fair, if you live out in the sticks and can't get out to shop often, then maybe getting the shop come to you in the form of home delivery is OK-but for the rest of us who live in urban areas- I thought we thrived on stepping into shops for the all-out experience. The seeing, touching, tasting and smelling products before you buy blindly.....

Clearly my decision isn't just a practical one-there's an element of preserving the past that is gnawing at my core. I come from a long line of retailers: my grandmother and grandfather opened the family hardware store in 1921- it's still there and going strong 90 years later (is that possible??) Wow. No wonder this is so hard.

My grandmother, Sophie Tarzian, taken by her sister, Lily, in front of Tarzian Hardware circa 1940

I don't have an easy decision that's for sure. I am, however, open to a happy medium. It's out there and I am going to find it.

Coffee Talk

2011-02-22T07:00:00.002-06:00

Or as Linda Richmond would say "coffee tawk" (Mike Myers made this character famous on SNL)....but seriously I wanted to wax philosophic about that rich and delicious cup of heaven that so many of us can't live without and has become part of a daily ritual for a lot of us.

Over the holidays I was staying with family and friends quite a bit and I noticed that they all have their own individual coffee making ritual every morning, and to me, this is even more interesting than the equipment they use. It's really not about the brewing method as much as the way everyone would drink and enjoy their freshly brewed cups.

There are many, many ways to brew coffee from the electric drip, to the pour over, french press, espresso machines, stove-top espresso pots.....I could go on and on. The purists grind their beans fresh each morning- and being in this group myself, I find that it makes a huge difference in taste and freshness and the aroma that fills your kitchen is intoxicating. There are several types of grinders too: burr and blade being the most popular methods. Ah, but what follows beyond the brewing process is what caught my attention.

I love how my Dad relishes his morning cup- he uses a burr grinder, an electric drip machine and uses filtered water. He even drinks just decaf now (doctor's orders) but the best part is how he enjoys it- pouring it into a stainless thermos, sitting down with his favorite mug and the New York Times- happily reading and savoring his brew leisurely- it's his daily meditation time. It's like he's one with the coffee.

A good friend of mine, a creative director, a world traveler and all about great design, begins her morning with a fresh cup brewed in a cute little electric drip machine. She pours it into a handmade beautiful coffee mug, with a teeny pitcher of milk set out and a vintage silver teaspoon to stir in the raw sugar. She sips at her kitchen counter window overlooking the courtyard at her loft and checks through her morning emails on her Blackberry.

My sister and her husband have a rare thing going with their morning coffee ritual-they make it a time to share breakfast with their teenage son before he goes off to school and they take off for work each day. And they take turns making the coffee-it's a precise measure of regular and decaf (their absolute favorite is Gimme Coffee) that goes into their grinder, and it's brewed in an electric drip machine. They share this time over breakfast and my sis says it's her favorite time of day not to mention the coffee is amazing.

Which brings me to my own ritual- I'm a French Press girl- I put my Staub kettle on to boil, grind my beans, pour the water over the grinds in the press and wait just enough time to be sure that the water has extracted just the right amount of flavor-I do this every day even before I take the dogs out for their morning walk! They just hang out and sleep until I finish my first cup. How lucky am I?

So to me it's really not just the coffee that we crave each morning, but it's the way we all enjoy it. That is what I am talkin' about!

What's your ritual? Love to hear it.

Bubbles Anyone?

2011-02-09T13:09:00.003-06:00

This holiday I received this amazing gadget- at first I wasn't quite sure what to make of it-I thought geez another thing to clutter up my already over-loaded counter...don't get me wrong though, I am a total gadget geek!

I have seen the SodaStream in action- mostly at my Dad's where he must make at least three bottles of seltzer a day and thinks that this is the greatest thing since he acquired his other coveted kitchen savior: the panini maker. He and my nephew have the panini fever and I have to say the two of them are making some incredible creations.

Long story short: I am digging the SodaStream and for good reason! The savings over purchasing bottle sparkling water is the first thing- you get about 60 litres from one C02 cartridge, which works out to be about 25 cents a litre as opposed to anywhere from 99 cents to a buck and a half at the grocery store. And it's environmentally friendly- you re-use the special bottles so no more filling up the earth with used plastics. Oh and I should mention, no more lugging cases of sparkling water from the car! I use my Brita so I am getting filtered sparkling water and that is truly better tasting than the tap.

You can flavor your water if you choose (I don't- it's the purist in me) to give a more soda taste to it-hey....I wonder if those bacon tablets would work in this? Just kidding. Don't get me started on the bacon thing- that I will leave to another post!

The Sum of my Travels

2011-01-20T15:05:00.005-06:00

thistle hill tavern: photo from NYDailyNews.com

Well folks I think I managed to hit my top stops on my visit back to New York a few weeks ago.

Let's see what happened....

Made it into Blue Apron Foods for some goodies for a New Year's Eve party I attended. Loaded up the mini with all sorts of nuts and basics from Sahadi's. Didn't make it to Frankie's 457 for the ultimate BLT, but I did go to Prime Meats twice so that makes up for it! And Prime has a teeny little market set up in a teeny little space round back where I found the most amazing butter from Vermont (thanks to my galpal Li for the tip!) I actually toted that back with me in my mini in a teeny cooler.

I didn't quite make all the places I had set out to, but along the way I actually discovered some new places to get excited about....

Thistle Hill Tavern in Park Slope was a major bonus find. Forget about what used to be in that space-(Olive Vine) it is now a totally different vibe. Sort of looks like a gastro-pub but with way way better food than a typical pub would serve! Dinner was so dee-lish: to start we had the Sicilian style local cauliflower with spicy white anchovy vinaigrette- which has now become my favorite way to prepare cauliflower- (they slice it super thin on a mandoline)-that with the dressing was just out of this world! The menu changes frequently to utilize the local ingredients that are available. I had scallops for my main course and they were seared to perfection- nicely carmelized on the outside and creamy goodness on the inside! The fried chocolate donuts for dessert are a total must have! The service was splendid and the owner, David Massoni, was on hand to guide us through the menu and wine list with a totally friendly and relaxed ease.

Court Street Grocers was another amazing find- located on Court almost all the to the end by 9th Street, this cute little grocery store is rocking out some terrific goodies- like Orwasher's Breads and pastries, and Sullivan Street bread (to die for and the reason I am on a fast right now!) Their breakfast sandwich of Eggs, Arugula, Shelburne Farms Cheddar on Ciabatta was a far cry from any I have tried-tasty and hot and wrapped in brown paper- so cute!

I wound my way up north for a visit to my sister in Ithaca NY before making the 11 hour drive back to Chi-town and we had a most amazing meal at Mercato Bar & Kitchen. Eric Trichon, our bartender extraordinaire, set us up with some tasty cocktails and wine, while we munched on their oh-so-yummy clams casino. The highlight had to be the hangar steak that was done to my medium rare liking and was such a generous portion, that I had to take some of it home-served with some of the best fries I have ever had- I ate the entire portion of those and still stole some more from my sister's plate! My brother-in-law ordered the special: a braised lamb shank with white beans- it was perfection!

The meal would not have been complete without dessert-and we hit the jackpot with a killer pine nut tart with vanilla ice cream drizzled with a balsamic syrup- all kinds of textures and tastes going on there! If I have to have that flown out here to Chicago I will- especially if I don't get back for a visit for a while!

So back in cold Chicago but heading out tonight to check out the newly opened Maude's Liquor Bar on Randolph- let you guys know how that turns out on my next post!!

Travels in NYC

2011-01-07T08:25:00.004-06:00

Happy New Year! I can't believe how fast this new month is already going and how fortunate I have been to have spent the holidays in Brooklyn.

The highlight of this particular trip has been hands down, my visit to Eataly in Manhattan. This place is absolutely amazing if you are a foodie-and if your food of choice is Italian. Yes and yes, for me.

It's really a "food court" at it's heart, but with a lot more class and style. Everything is separated into food categories, like "pesce" (fish), "vegetale" (vegetable), "gelato" (ice cream), etc. There is a grocery section where they have tons of different dry pastas, sauces, olive oils and much more.

You can get lost for hours there......

the pasta bar

sardines and julienne of peppers

kale and crouton salad

Happy Holidays!

2010-12-21T11:33:00.004-06:00

photo from photographersgallery.com

Well, I am a headin' East tomorrow and want to wish everyone a Merry Christmas and a very Happy New Year! I am so excited to be in Brooklyn for the holidays this year....lots of places to visit too.

Here's a partial list:

Blue Apron Foods -for great cheeses, chocolates and charcuterie....
Frankie's 457 -for the best BLT ever and a Bloody Mary to wash it down!
Purl Soho-to actually see all the beautiful wools I see on their blog....
Eataly- to see what all the hype is about!
Babycakes- to have a gluten-free treat!
Pearl River Mart-to stock up on some basic tea towels, bowls and chopsticks.....
Moma store- 'cause it's loaded with cool designs in home goods and I love Muji designs....
Sahadi's- it wouldn't be a trip home without going here to get some olives, nuts, cheese and other great stuff at incredible prices.....
Blue Ribbon- for oysters of course! and to say hi to my friends there......
Prime Meats- another gem owned by the "Franks" and a new found fave......
Frannie's- haven't had any pizza yet that's this good in Brooklyn!
Pulino's- love, love, love A16 in San Fran so want to see what Nate Appleman's got going on in NYC....

Notice how most of my stops involve food? What can I say....

See you all back here in the new year....until then, Happy Eating!!

XO,

Joanne

Making a Difference with Coffee

2010-12-16T11:36:00.006-06:00

Did you know that currently one in four people with developmental disabilities such as Down syndrome, autism and cerebral palsy are employed?*

Well, Aspire CoffeeWorks knows this and they also know that when given a chance, these folks can flourish and be vital in the community. This is why they launched a joint venture with local roaster, Metropolis Coffee Company, to help create new jobs. Aspire is one of metropolitan Chicago's leading human service non-profits that is helping to change the lives of adults and children with disabilities. They are dream makers! And the really big deal here is that 100% of their net proceeds from the sales of their coffee go to their programs that are truly life-changing.

So, go to their website and order some coffee- you can also help make a difference!!

Here are the three blends they offer....great gift idea, so what are you waiting for??

The Baker's Workhorse: The Stand Mixer

2010-12-14T12:26:00.004-06:00

For years I coveted one of these...but the purist in me kept winning out (that and uh, the price tag!) But a couple of years ago, I took the plunge and got myself this time-and-life-saving machine.

This weekend, I was able to prep and bake at least three times the amount of holiday goodies as I would have with just my trusty whisk and wooden spoon method. I love that you can walk away while it happily churns your ingredients together! And clean up is a cinch with just the bowl and paddle to contend with. ( I put the bowl in the dishwasher so even better)

The price for stand mixers can be anywhere from $199.99 all the way up to and over $1000.00- I chose the KitchenAid for it's reputation, reliability and the fact that there are so many colors to fit any decor. I had used one before and felt that it was easy to use and with ten speeds, had the right amount of power.

Cuisinart came out with a stand mixer a few years ago- and it has gotten some great reviews from Cooks Illustrated for it's excellent ability to plow through heavy bread and pizza doughs. And now I am seeing that Breville also has joined the mixer category with their version-a powerful 550 watt motor and a "load sensor" that will keep the machine moving at precision speed when it detects a heavier load. Wow- technology is amazing.

So if you love to bake, then maybe it's time to put one of these on your wish list and hey, maybe Santa will be good to you this year!

Simple Carrot Soup

2010-12-09T11:10:00.001-06:00

Cold days scream for hot soup and it seems you just can't find a good bowl of soup anywhere these days- it's so easy to make too so I wonder why this is? It's times like this I think I should open up a "soup bar" and solve this issue (at least in my neck of the woods!)

This recipe is based on one of Alice Waters' recipe from The Art of Simple Food, and it couldn't be any easier or simpler to throw together. It's up to you if you want to vary it by adding yogurt, for instance, or spice it up with jalapeño and cilantro even throw in some toasted cumin seeds.

Here is what I did:

Saute one onion, sliced thin, in 2 tablespoons of butter.

Cook over medium-low heat until translucent, about 10 minutes.

Add 1 pound carrots, peeled and sliced (about 3 cups). I added one sliced jalapeño here and some chopped cilantro.

Season with salt and cook for about 5 minutes to blend the flavors.

Add 4 cups of broth ( I used chicken, but you can use vegetable stock as well- water is not going to give it enough depth of flavor but you can use it in a pinch).

Bring to a boil, lower heat, and simmer for about 30 minutes until carrots are tender.

Cool off and puree in a blender.

Top with more cilantro and toasted cumin seeds.

Yield: about one quart

Yumm!

Rustic Holiday Decor

2010-12-07T14:00:00.002-06:00

felted owl ornaments from crateandbarrel.com

For whatever reason I am really crazy for the rustic woodland sort of look this Christmas-and there are so many options too! From ornaments to lights, garlands and wreaths...now all I need is an idyllic cabin in the woods and I will be all set!

mahogany wreath and ornaments from terrain.com

Roasted Pumpkin Risotto with Crispy Pancetta

2010-12-05T12:44:00.004-06:00

It's no secret that I love at least two maybe three things (at least for this post!).

1. risotto
2. pancetta
3. Jamie Oliver

I love how Jamie makes risotto and for me, it always turns out great no matter which recipe of his I happen to follow.

Here what I did was take his basic risotto recipe and added my version of roasted pumpkin with sage and shallots- the pancetta I just crisped up in the oven with some fresh sage leaves and served it right on top. It's really a comforting and satisfying meal on a cold night.

To make the roasted pumpkin:

1 small sugar pumpkin, approx 2 lbs
4 shallots, peeled and quartered
2 good sprigs fresh sage leaves
2-3 tbsp olive oil

1. Preheat the oven to 400°.
2. Peel, seed and cut pumpkin into 2 inch pieces (you can save the seeds and roast them like I did and serve a few on top as garnish!)
3. Toss pumpkin, shallots and sage in olive oil and spread out on a sheet pan.
4. Roast for approx. 30 minutes, turning about midway.

After you have roasted the pumpkin (and you can do this ahead of time, in fact it's easier that way) and it has cooled off, chop it a bit finer (yes it will be a bit mushy but this is okay). Add it to the risotto at Stage 3 and you are just about done.

It wouldn't be complete without some crispy pancetta to top it with (you could use bacon too) and all I did was bake a few pieces in my toaster oven at 375° while I was making the risotto.

Hope you enjoy!

Surprise! It was a gluten-free pie!

2010-11-26T12:03:00.002-06:00

I just had to share that my pie was a success! And the best part was that I told no one that it was completely gluten free until after it was consumed....they didn't notice any difference. Happy happy day!

Happy Thanksgiving!

2010-11-24T11:24:00.003-06:00

image from epicurious.com

I am sure that everyone out there is in some kind of frenzy right now between shopping, prepping, and figuring out seating arrangements for the family and friends that are soon to gather together.

My charge this year is to make dessert- a pie (which is so fun) and I have decided to use a recipe from the very last issue of my all time favorite food magazine, Gourmet. Their very last issue consequently, was November of 2009 so I feel it's a perfect choice for this occasion and it reminds me of how I have gone to Gourmet for inspiration many times over the years.

Here is the link to the recipe for Cranberry-Apple Crumble Pie just in case this inspires any of you out there.....

Have a happy and delicious day!

Banana Bread

2010-11-16T10:16:00.013-06:00

Who doesn't love a warm loaf of banana bread on a cold day? I have been making banana bread for many years and in all this time I had never thought to add chocolate to the mix- so this time I did in fact add some chunks of dark chocolate and it made such a difference! Kinda a cross between a breakfast and a dessert- but who says you can't have chocolate for breakfast anyway?

The beauty of this is that it's so easy to make and if you make it in mini loaf pans, it will make for some tasty holiday gifts.

The ingredients:

2 eggs
1/2 cup organic cane sugar
1/2 cup brown rice flour
1/3 cup rolled oats
2/3 cup quinoa flour
2 oz coarsely chopped dark chocolate (70 % cocoa)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
7 tablespoons butter melted and slightly cooled
1 apple, peeled, cored and grated (use any apple good for baking)
2 ripe bananas, mashed with a fork

Method:

1.Preheat the oven at 350 F and butter a loaf pan. Coat it with either flour and tap the excess out and set aside.

2. In a bowl, combine the flours with the oatmeal, baking soda, baking powder and ground cinnamon and set aside.

3. In the bowl of your stand mixer, beat the eggs with the sugar until light. Add the butter and mix. (you can use a hand mixer as well)

4. Stir in the apple and bananas using a wooden spoon or rubber spatula

5. Fold in the flours and chocolate and nuts and mix until just combined.

6.Pour the batter into the pan and bake the cake for 30 to 35 minutes.

Pretty Mouthwash

2010-11-11T14:51:00.004-06:00

via Design Muse

I don't use Listerine however this beautiful package might persuade me!

Friday Inspiration

2010-11-05T12:23:00.005-05:00

I was having one of those days when I needed something but just couldn't figure out exactly what it was. I came across this book while browsing at Anthropologie and I couldn't put it down. There are some great words of encouragement and I found it was exactly what I needed!

"Your vision of where or who you want to be is the greatest asset you have."

All of us want to be good at our jobs, but how good do we really want to be?

Quite good.

Good.

Very good.

The best in our field.

Or the best in the world?

Talent helps, but it won’t take you as far as ambition.

Everybody wants to be good, but
not many are prepared to make
the sacrifices it takes to be great.

To many people, being nice in
order to be liked is more import-
ant. There’s equal merit in that,
but you must not confuse being
good with being liked.

Most people are looking for a
solution, a way to become good.

There is no instant solution, the
only way to learn is through
experience and mistakes.

You will become whoever you want to be.

Happy weekend!

Happy Halloween!

2010-10-31T14:06:00.003-05:00

The last day of the Farmer's Market

2010-10-30T13:33:00.006-05:00

Sadness....the outdoor Green Market ends today.....till we meet again!

Walnut Chocolate Chunk Cookies

2010-10-23T12:51:00.005-05:00

With the turn of the weather the other day, I suddenly was craving chocolate chip cookies. Here was another chance to experiment with the gluten-free baking craze I am on. These cookies came out light and crunchy on outside, with a tender middle. I used some very dark chocolate, just chopped it into chunks. I have decided I much prefer this than the chips you buy in the bags.

Here's the thing though that I am finding about gluten-free baking- I think if you can do it, using butter and eggs really makes the difference. I have noticed that a lot of gluten-free recipes seem to also be dairy free as well. I suppose because one intolerance goes with the other- if you are allergic to wheat and gluten products you are more than likely allergic or intolerant to dairy products as well. But if you can tolerate dairy and oats (in this recipe) then these might be the cookies for you. You can substitute the oats with quinoa flakes and you can find them here. (I have not been able to find at my local Whole Foods). I also used walnuts, but use what you like- pecans, hazelnuts, slivered almonds etc....

Here is what to do:

Ingredients:

1 - 1/3 cup brown rice flour
1/3 cup quinoa flour
1/3 cup quinoa or oat flakes
1/3 cup amaranth flour
1 cup organic sugar
2 eggs, at room temperature
1/2 cup butter, at room temperature
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pure vanilla extract
3/4 cup coarsely chopped chocolate (70% cocoa )
1/2 cup walnuts, pecans or slivered almonds

Method:

Preheat the oven to 350 F. Line your baking sheets with parchment paper or use silpat liners.
In a large bowl, whisk together all the flours, quinoa or oat flakes, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of your stand mixer equipped with the paddle, beat the butter until light, then beat in the sugar.
Stir in the vanilla extract.
Mix for a few minutes and then add the eggs, making sure the first one is well incorporated before adding the second — scrape down the sides of the bowl a few times.
Add the flour mixture slowly, until incorporated-do not over mix.
Stir in the chocolate and nuts.
Place 1 large Tbsp of dough for each cookie onto the baking sheet, making sure to keep them about 2 inches apart.
Bake the cookies for about 12 minutes, until the edges start to be golden in color; transfer to racks to cool. Eat right away, or store in airtight container.

Enjoy!

Gluten-free Goodness

2010-10-14T12:41:00.009-05:00

So, I have been experimenting with gluten-free baking and I have to say that it's really amazing how far the gluten-free choices have come. I have tried many products over the past several years, and it's been hard to find something that doesn't taste, well, like cardboard! It seems I have an "intolerance" to wheat products that has gotten worse over the past couple of years-and I just can't imagine having to live without baked goods-I mean who can really? All that comfort that comes from baking and eating the finished products...I think people these days are getting more and more wheat intolerant-due to genetic and environmental factors and there is a clear and present movement in progress to offer alternatives to those of us afflicted.

Babycakes, a bakery in NYC, has become almost famous for their gluten-free cupcakes....and now doughnuts! I will definitely go check those out on my next visit back east. They are quite successful at eliminating not just the gluten, but other allergens like dairy, soy, casein, and even eggs. They use agave to replace refined sugar as well. I have had these cupcakes and you really don't miss these things! It's truly amazing.

But I digress......back to my experiments.

Enter my new discovery: Quinoa flour. I am sure you have heard of the grain but when ground into a flour, it becomes something completely different- I like the texture it offers, and the fact that it is high in protein, makes it even a better choice. Bob's Red Mill is an excellent source if you don't have Whole Foods in your area.

I made a Swiss chard tart using a combination of quinoa, rice and tapioca flours. And somehow, I really didn't miss the wheat. There was a sort of nutty crunchy texture to it and I am very pleased with how it turned out.

Here is the recipe for the crust:

1 cup brown rice flour
1/3 cup tapioca flour
1/3 cup quinoa flour
1/4 cup quality olive oil
1/4 cup water
1 egg
Pinch of salt

Method:

1. In a large bowl, whisk all flours with the salt .

2. Make a well in the middle and break the egg. Work into the dough until incorporated, then add the oil.

3. Finish with the water, enough for the dough to form a ball. Wrap in a plastic wrap and place in the fridge for 2 hours until firmer.

4. Roll out the dough and set into a tart pan with a removable bottom. (spray with oil to make it easier to remove later) Refrigerate until ready to fill with any type of custard- (I used swiss chard and goat cheese with my egg custard).

5. Bake at 350 for 35-40 minutes until set.

Stay tuned for more recipes........

Kitchen Equipment:Part One

2010-10-11T17:19:00.001-05:00

When it comes to setting up one's kitchen with all the gadgets, cookware and such needed to turn out some decent meals, we can really get overwhelmed! Believe me I know! As a former buyer of all things for the cook, the amount of product in the marketplace can send your head spinning round- not to mention make a big dent in your wallet!

Don't despair! I am here to help! I have composed my list of what I call "essentials" and I thought I would share those with you along with a video from Jamie Oliver's new show, 30 Minute Meals (sadly only being broadcast in England!) where he shares his absolute essential list to get you "kitted out"!

It seems he and I are totally in agreement with what you really need to make it happen in your kitchen- and you don't need to spend a ton of money either. While his video gives a quick run down, I will give you more details and some links to some of my recommended items. There are things I am absolutely adamant about too, and made sure my customers did not leave the store without- and I will make mention of those magical items in this and the next post, Kitchen Equipment: Part Two.

Remember: You can find great deals these days at outlet stores, flea markets and antique shops. In fact, I love using older gadgets as they were made so much better years ago! (I think one of my flour sifters is circa the 50's).

Let's start with the small appliances first (and remember you can build your "batterie de cuisine" over time).

1. Blender- comes in handy for pureeing soups and sauces- not to mention for smoothies and frozen cocktails! You can get a decent blender or "liquidator" as Jamie calls it, for less than $100 new, but make sure it can handle ice cubes- that is key! Kitchenaid's 5 speed blender is getting some high marks for it's ice crushing ability and it's right around that $100 price range too.

2. Food Processor- now this differs from the blender in that it has a shredding/grating blade and a dough blade offering more variety and deeming it a real "workhorse" in your kitchen. I prefer this to a blender for making homemade mayonnaise too. (Here is one of my must-haves! A food processor was the very first electric item I purchased when I got my first job out of college- it has never let me down!) I have a Cuisinart but Kitchenaid also makes a good one-and definitely get the larger one (either the 12 cup or the 14 cup) anything smaller, is just not worth it. You should expect to pay around $200 for either of these models if purchased new.

3. Hand Mixer- now Jamie didn't mention this item but I think at the least if you are a baker you need to have one of these. Later, a stand mixer would be a great investment if you've been bitten by the baking and pastry bug-it will make your life a lot easier and quicker. Again Cuisinart and Kitchenaid make some really powerful hand mixers and they are easy to find. (check out the links to the ones I like)

4. Immersion Blender- this is a stick-like blender that you may have seen the chefs on Iron Chef use and it's great for quickly pureeing soups right in the pot you are cooking in! Again, not totally essential but a "nice to have" item.

5. Electric Water Kettle- Hands down the fastest way to boil water! No kidding. They are widely used in Europe and the UK and with good reason. We are not as used to them on this side of the pond, but they are gaining in popularity and demand. Cook's Illustrated loves this one. I myself have yet to get one of these in all honesty...my habit of the kettle on the stove is hard to break!

As far as cookware is concerned: I don't recommend cookware sets- simply because they always seem to have the sizes or styles you don't want. Cherry picking your pieces will give you a more custom and personal collection of the pots and pans you really need. Not all material will give you the same results as you will see below.

1. Skillets- sometimes called a fry pan. Skillets will come in standard sizes of 8, 10, 12 and even 14 inch. These almost never come with lids (that's what you get a saute pan for.)
I would highly recommend having at least 2-3 skillets in various sizes. One of them should be a good non-stick. This one is highly recommended for only $29.99! Non-stick is great for doing eggs and/or fish and anything you don't want to stick. Another one of your skillets should be cast iron for searing a steak or meats. Lastly, I think stainless steel works really well, especially if it's triple ply. I adore and highly recommend this one by All-Clad- so worth the investment. It's a "french" skillet with the sides being higher than a standard fry pan and it's a sort of meet-in-the-middle kind of thing for me-I can use it almost like a saute pan when a lid isn't required.

2. Saucepans- again, totally necessary for anything from sauces to cooking rice, oatmeal and such. I highly recommend at least 2 sizes here but if you can do it- go for 3. Great sizes would be: 1, 2 and 3 quart. Get all your bases covered here. You really don't need to have non-stick either. Just some good ol' thick bottom stainless steel is just fine. Cuisinart, and/or All-Clad are my top picks here-they will last you a lifetime and then some so worth every penny. And did I mention that you can put stainless steel in the dishwasher? Easy clean up is always a plus for me.

3. Specialty pans- here would be your dutch ovens, saute pans, grille pans (or griddle pan as Jamie calls it) and stock pots. A classic Dutch oven like Le Creuset is great if you are ready to invest the big bucks, but there are many other comparable ones now that would be a little easier on the pocketbook like Mario Batali's and Lodge Logic. At least a 5 quart and up is the best size to get so you can do roasts and stews and have plenty of room. As far as the grill pans go-I happen to have a great cast iron grille pan from Lodge and it's been with me for a long time-was inexpensive too. Saute pans differ from fry pans in that they have high straight sides and come with a cover. They are great for braising and for making larger quantities than you ordinary fry pan-again here I would try a tri-ply stainless for best results. Stock pots I recommend would be stainless steel and do get at least an 8 quart so you can cook your pasta in plenty of water. If you plan on making stock or soups a lot, a 12 quart would be a great addition. This one has great features and an affordable price tag too!

4. Roasting/Baking pans- I say invest in a good roasting pan- especially if you plan to do the traditional holiday meals. I would recommend a stainless roaster, with substantial handles like this one recommended by Cook's Illustrated. And always have at least 2-3 "sheet pans" on hand. I like these. They are so great for not just cookies and baking, but I use my sheet pans to roast veggies and more.

Stayed tuned, because my on next post, we will go over knives, cutting boards, tools and various gadgets essential to making your kitchen hum like a well oiled machine!

Heath Ceramics

2010-09-29T17:27:00.006-05:00

all photos from Heath Ceramics

I started collecting Heath Ceramics back in 2008, when I was shopping for some new dinnerware. They are one of the few remaining mid-century American potteries and with a crew of only 60 people (with many of them there 20 years plus), it makes for a very special company. Located in Sausalito CA, they were founded by Edith Heath in 1948, an influential potter and designer of the Modernist era.

In 2003, husband and wife team, Robin Petravic and Catherine Bailey purchased Heath Ceramics with a mission to revitalize the company, by placing a strong emphasis on design, handcrafted techniques, and the reinvigoration of the company’s designer-maker legacy.

Chez Panisse, Brasserie 44 at the Royalton Hotel, and The Slanted Door are just a few of the top restaurants who use their dinnerware. Nice!

I am mad about their designs, and have a long list of what I want to add next. The simple clean lines and the earthy colors say it all.....

Bento Box Mania

2010-09-28T09:00:00.005-05:00

I gotta give a shout out to a very cool Mom from the blogoshere at AnotherLunch.com. I am just in awe of her website and her creativity with her kid's lunches. Bento boxes are a very tidy way to serve food but what an even greater way to coax your little ones into eating more variety. Can cute and healthy live together in the same sentence? It certainly can.....have a look at some of these combinations. Boy, I wish my Mom could have know about this! Great work Melissa!

This one below is not a "bento" but it's just simply adorable.....

*all photos from anotherlunch.com

Killa Salad Dressing

2010-09-27T12:10:00.003-05:00

Cherry Belle, Red King, White Icicle, French Breakfast, Plum Purple, Gala and Roodbol, Daikon, Black Spanish.....just a few of the names of the many varieties of radishes that grow in the world! Grown seasonally, and super easy to grow at that, I am just obsessed with these lovely little beauties and their peppery goodness.

This weekend I picked up a pale pink variety at the farmer's market, and was so pleased at the gorgeous little red centers that were hiding inside after I cut into them.

My all-time favorite way to eat them is straight up into a green salad: sliced super thin with my Japanese mandoline.

I happened to have The Cooking Channel on when I was composing my salad, and Jamie Oliver was making a salad- he made this most amazingly simple dressing that I gotta say, made my radishes taste even better....

All he did was slice a few shallots super thin (hence why I love the mandoline!) and put a couple of tablespoons of vinegar and a pinch of salt on them in a bowl and left them to macerate for a few minutes. He then squeezed them out and scattered on the salad....the next part is what I deemed as "killa"- he took some creme fraiche (maybe 1/2 cup?) and added a tablespoon of vinegar, and 2 tablespoons of olive oil, salt and pepper. I used yogurt and I used sherry vinegar, but I think you can vary the vinegar to your liking- just use good quality!

I normally don't make this type of dressing- not sure why either. Tart but creamy and so simple too. I think I will be keeping this one.

What are some of your favorite salad dressings?

Tomato-Sausage Risotto

2010-09-12T12:28:00.006-05:00

Who doesn't like a hot steaming bowl of risotto on a cool crisp fall day? I look forward to this time of year when we can indulge ourselves in the pleasure of what I think is the ultimate comfort food. There are several varieties out there of risotto rice, however, the principal varieties used in Italy are Carnaroli, Vialone Nano and Arborio. Carnaroli and Vialone Nano are considered to be the best (and most expensive) varieties, but I have been using the Arborio variety pretty exclusively and have been happy with the results. The thing all these varieties have in common is there high starch to low amylose ratio that gives the finished dish it's classic creaminess.

I have made this recipe that follows for I would guess, over a decade now, and I never get tired of it. It's from Cucina Rustica by Vivian La Place and Evan Kleiman. (pub 1990, William Morrow and Company) This is a fantastic meal to serve when you have a few people round, and you can hang out in the kitchen and take turns stirring....sipping wine while doing this is practically a necessity!

Risotto Rosso
2 tbsp unsalted butter
3 tbsp extra-virgin olive oil
1 medium onion peeled and finely chopped
1/2 lb of sweet Italian sausage, removed from casings and crumbled
4 garlic cloves, peeled and minced
2 cups imported Italian tomatoes, crushed
15 fresh basil leaves, coarsely chopped
2 cups Arborio rice
1/2 cup red wine
5-6 cups beef or chicken stock
salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese, plus additional for table

1. Melt the butter and olive oil in a heavy 2-qt saucepan. ( a dutch oven works great here). Add the onion tot he pan and cool slowly over low heat until it is very soft and just begins to take on color.

2. Add the crumbled sausage meat and garlic, cook over moderate heat until the meat no longer shows any pink. Add the tomatoes with their juice and the basil. Cook for approx 10 minutes, or until the tomatoes and meat form a slightly thickened sauce.

3. Add the rice, and, stirring constantly, cook until the rice absorbs all the sauce. Add the red wine and cook slowly, stirring constantly, until it is completely absorbed.

4. Meanwhile, heat the beef or chicken broth, until it is very hot. Turn the heat off, but keep the broth hot on a warm burner. Add the hot broth to the rice one ladleful at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until all the liquid is absorbed before adding the next ladleful of broth. Midway in the cooking time, add salt and pepper.

5.When the rice is just barely tender, add the Parmesan cheese and a knob of butter. Turn off the heat and stir vigorously until all the butter and cheese are absorbed.

buon appetito!!

Summer in the City

2010-08-30T17:36:00.006-05:00

I have to admit I have been a bit lazy about posting anything the past couple of weeks...it's not that there is nothing going on mind you, but I think I have the "summer fever"- you know when you just get that lazy feeling....you just want to sit back and drink lemonade and hang out in the hammock and contemplate life....( I wish I was doing that!)

Anyway, I managed to get my lazy butt (with the motivational prodding of a friend's visit), to the Chicago Botanic Garden. A fairly short ride from downtown, the garden is located in Glencoe right off of Lake Cook Road. How very sad that it took me two years of living here to actually set foot in this magical place! If you have not been, I highly urge you to go- it's the place that will take all your troubles away as you commune with the beauty around you......here are a few of the pictures where I captured the magic...see what you think.....

The Park is Open!

2010-08-12T19:15:00.006-05:00

At long last! The Adams/Sangamon Park is open! Here are some fresh shots taken tonight "hipsta style"

The Hip Hipstamatic

2010-08-11T17:16:00.011-05:00

I love this iPhone app I just discovered called Hipstamatic- it's takes the digital photo and gives it an analog feel- it's based on the actual plastic cameras that were manufactured back in 1982 but sadly, only 200 were released and then they went away.

Known for it's ability to swap lenses and take multiple film formats, this plastic camera seemed like it was well on it's way to being something big. In any case, it's been resurrected as an iPhone app and I gotta say it's really fun to play with! I really don't remember this back in '82 but from the look of it I know I would have liked to be one of those lucky kids living in Wisconsin which turns out was the only place it was available!

Here is a sample from the many images uploaded to google images- something about those red shoes.....

Here are some of my shots. And of course, my own models were happy to pose! Such little hams!

And finally, below, my "artsy" attempt...my ceiling fan.

Cool as a Cucumber

2010-07-27T12:32:00.013-05:00

With the Farmer's Market in full swing, I can't get enough of my veggies! I have been going faithfully every Saturday morning to the Green Market here in Chicago. It's really easy to be creative when you see all the wonderful produce laid out before you....

I love a refreshing cooling cold soup on a hot summer day so I made a tasty easy cucumber soup- the best part is you can add whatever you like and it's all done in the blender. Just make it early enough in the day so it can chill in the fridge.

Here is what I did roughly...

Peel, seed and chop 2-3 cucumbers
Chop and add 1/3 cup sweet onion like vidalia
Add about a cup of veggie broth OR almond milk (don't use both)
A few sprigs of fresh dill, mint or parsley or all 3
Salt and pepper to taste

Now for the fun part- to add some beautiful little flecks of color:
Add 2-3 sliced radishes
Add 1 yellow squash sliced

Blend to desired smoothness.....

This is what my finished soup looked like (below)- I garnished with fresh mint sprig, and chunks of cool avocado and a dollop of goat milk yogurt (but cow's milk is fine too!) Enjoy!

What are some of your favorite summertime soups?

Balconies and Bicycles

2010-07-11T17:17:00.013-05:00

view looking west (rosemary, lemon basil, mint, coleus)

There are 2 big loves in my life right now jockeying for favorite position....my balcony garden oasis is the first one.

view looking east (more basil, grape tomatoes, sage, chives, succulents)

I have decided to dub myself the "balcony gardener" for obvious reasons, but I think it has a kind of charm to it. Most folks use the term "container gardening" for what I am doing, but I felt like I needed to take it to the next level. It's funny, but most of my neighbors have next to nothing on their balconies save for a lonely ol' barbecue grill....kinda boring!

I was going for the "outdoor living space" idea and I think I am on my way! Got outdoor rugs down (made from recycled plastic), a cute bistro table and chairs for dining al fresco, and a way cool girly umbrella for the days when a little shade is necessary.....

inside the umbrella

Just need some more seating and I think it will be amazing. I am on the fence about a grill- I did see a really cute one on a balcony a few blocks from here, but not sure what the brand is so I am googling around the web to see if I can find it!

Now onto my second new love......

So I have been thinking about those bikes I blogged about last summer, and decided that this summer it was time to go for it. So I went to Boulevard Bikes up in Logan Square to take this girl for a test ride. I wasn't sure how this was going to turn out- but the minute I got on, I knew I had found the one! I went back a week later and took her home. It was a great ride down to the West Loop- about 5 miles or so.

I think that these days, researching and buying a bike is much like buying a car- even more so, because it has to fit not just your body, but your lifestyle- what are you going to use it for, how often and in what weather etc..and for me, I am not into a "speed machine" but a reliable, built to last type of ride. I dare say this may be the last bike I will have to buy in my lifetime!

The Pashley Princess (yes that is really it's name!) is a dream bicycle for anyone who wants to use this in a city (Chicago) in good and bad weather, for commuting and shopping etc. I had no idea what a cult following this bike and many of the Dutch bikes have out there! The Pashleys are hand built in England and apparently, there aren't that many dealers here in the US so I do believe I got lucky by having one here in Chicago. It is not a lightweight bike by any stretch of the imagination- she is really designed to carry loads and go over city streets- perfect for what I need. I chose the dark green color because I thought it looked more stunning in person than the white.

here she is hanging out on the balcony!

There are countless blogs out there in the blogoshere on bicycles, but here is one of my faves, and one of the two gals who write this blog, is a local so maybe we will bump into each other one of these days. Their blog is really great and inspiring to me especially since I am new to this biking way of life. There are even cool accessories to rig on to the bike so you can carry your work, groceries etc- it makes me want to give up my car for sure! Well, that is a strong possibility once my lease is up in December of 2011 it may be bye-bye car hello cyclist commuter! We'll see how I fare riding in the snow this winter then we'll talk about that!

I took her for her first trip to the Farmer's market yesterday and I gotta say it was a lot of fun. I loaded up on fresh veggies, hit the wine shop on my way back and couldn't have been happier to combine exercise while shopping! I mean, how great is that? Even made a stop at the Spice House to purchase some much needed spices- great place and awesome people and service!

Stay tuned for more adventures with me and my new ride and I'll post more as the garden grows...tomatoes coming soon!

Veggie Chips

2010-07-07T09:01:00.008-05:00

golden beets, long red beets and zucchini (you can see how the beets "stain" the zukes!)

So I think I may have found my ultimate new snack- it's healthy and tasty all at the same time. If you use low starch vegetables even better! And you can be sure you are getting the daily requirement of your veggies. All in all, a winner in my book.

These "chips" have a huge advantage over store bought by a zillion miles- the reason obviously is that you make them yourself, but really what I noticed and like is that there is more moisture content. You get the true essence of the veggie coming through- no cardboard taste here folks!

All I did really was to take out my trusty japanese mandolin-and carefully (please use the guard here!) sliced the veggies thin but not to thin. Here you need to experiment with thickness- too think doesn't get you the crunch- too thin burns quickly so just practice til perfect.

I have found that the best vegetables to use here are the root veggies- and I purposely stay away from potatoes to keep it all low starch (and I can eat more this way too !). Beets, turnips and parsnips are wonderful and get a great crunch- the zucchini in the photos was an experiment and I did like them but they may have just too much water content to work as well.

Nevertheless, the "recipe" is no more than slicing the veg, then laying them out on a large sheet pan in one layer (overlap is not good in this case since we are going for the browning factor). I also use a piece of parchment which helps in the browning but really makes clean-up a breeze- just toss the paper out when done- no mess!

Just brush with olive oil, sprinkle on some coarse salt and grind on some pepper- they go in the oven at 400° for 45 minutes to an hour. I turn them at about 20-25 minutes. It will really depend on how thin you slice them. Remove them from the baking pan to a platter and sprinkle with a little more salt. My go to here is Maldon sea salt- it is flaky and chunky and helps bring out the flavors even more.

If anyone does try this, I hope you will let me know how it turns out for you and that you will become a convert as I have done from the over-salted over-processed store bought variety! If you have any other suggestions for other veggies to try, please let me know that too!

Happy Fourth!

2010-07-02T15:04:00.003-05:00

What is everyone doing this weekend? Hope it's going to be a great one for all!

We on this continent should never forget that men first crossed the Atlantic not to find soil for their ploughs but to secure liberty for their souls. ~Robert J. McCracken

Alice's Restaurant

2010-06-25T11:25:00.001-05:00

With all the Farmer's Markets across the country starting to overflow with fresh and healthy seasonal produce right now, I can't help but think of Alice Waters.

Alice Waters, often referred to as the "California Food Activist" is a legend. Alice has done so much to change how Americans eat, cook and think about food in the past almost 4 decades, than anyone since Julia Child. I have had the great pleasure of dining at Chez Panisse in the upstairs cafe on several occasions- and to me, it is always an adventure!

She started a food revolution, one which prides itself on local fresh ingredients, grown without pesticides. Often referred to as "slow food", she believes it's the healthy alternative to "fast-food" She opened the doors of her restaurant, Chez Panisse, in Berkeley California over 37 years ago, with little money and little experience. Her passion for food has made the restaurant famous throughout the world. It remains a "one of a kind" as she as never even given thought to franchising or expanding.

She still shows up almost every day, to oversee the cooking with her exquisite, expert taste buds. She buys only from local ranchers, fishermen and farmers. The word "frozen" is not in her vocabulary! Waters has been heavily involved in a program called "The Edible Schoolyard" where children get to learn about gardening and where their food comes from. She is a steamroller when it comes to educating future generations about food, a relentless radical that has never stopped following her passion.

Here are some quotes taken from an interview she did with 60 Minutes:

"I am convinced that food can again be, as it once was, the everyday vehicle for learning mutual responsibility."

"People have become aware that the way that we've been eating is making us sick."

"I feel that good food should be a right and not a privilege and it needs to be without pesticides and herbicides. And everybody deserves this food. And that's not elitist."

"We make decisions everyday about what we're going to eat," Waters said. "And some people want to buy Nike shoes - two pairs, and other people want to eat Bronx grapes, and nourish themselves. I pay a little extra, but this is what I want to do."

"I have been talking nonstop about the symbolism of an edible landscape at the White House. I think it says everything about stewardship of the land and about the nourishment of a nation."

So if you haven't already, take a trip to your local farmer's market this weekend and support your local farmers. It's good for you, good for them and awesome for the planet!

The Best Tapas in Chicago!

2010-06-17T11:00:00.002-05:00

I first discovered Nia Mediterranean Tapas when I was down in the West Loop scouting for condos in the fall of 2008. Why I haven't written about it until now could be my selfishness in thinking, "hey this is my secret place!" But, it's time to let the cat out of the bag as they say and share this gem with all of you!

Back to my story.....I wandered in with a friend with the confidence that we would find just what we were looking for-a glass of wine and a "snack" to clear our heads of the wearying task of looking at spaces all day!

The first thing that I noticed beyond the soothing decor and shiny granite-topped bar, was the friendliness and warm welcome from the bartender, Marty, who made us feel right at home instantly by bringing over a small dish of warm and spicy olives. Yumm!

We ordered the Mediterranean Mussels in the spicy diavolo sauce, which were perfectly cooked and very plump! But the one thing that was calling out to me when I looked over the infinite choices of tapas, was the Pumpkin Gnocchi with brown butter, sweet potato and sage-sounded so earthy and perfect fare for a cool autumn evening. This, my friends is truly the most amazing gnocchi I have had in probably ever! I liken them to "little pillows" because that is what they look like. But what flavor when you break into them and the pumpkin filling mixes in with the sage and brown butter!

Fast forward a year and a half later...... Well, in the time that has passed, I actually have met Nia and consider her to be one of my friends! She is one of the sweetest and smartest people I have the pleasure to know. She is warm and cheerful and welcomes you in as if you are in her home and she's sharing her own table with you! She possesses a wealth of knowledge about food and she is a master at mixology too! The cocktails are fun and fresh and always change with the seasons.

I am now what one considers a "regular" at Nia and I have probably tried almost everything on the menu. From the Bacon-Wrapped Dates with red pepper butter sauce to the Lamb and Feta Meatballs, where there is just enough spice in the meatballs to balance the cheesy topping, and the Chickpea Puree which is a usual and staple for me- I think it's the horseradish cream topping that really keeps me coming back for more!

The specials however, are one of the reasons I keep going back (sometimes even 2X a week!) Nia's chef, Tara Pietroniro, has a wonderful and varied palate and really has a great talent with fish cookery- she just runs with it and no matter what I have tried, it has turned out to always be right on! They use local and sustainable goods and produce whenever possible too.

Well, I can't forget that the Sangria is amazing too! Whether you are a white or red sangria fan, they are serving up both- seasonal fruit is the real secret here!

If you are really hungry and there's more than one mouth to feed, you have to try their paella. It's a recipe right from Valencia and you will not be sorry! Choose chicken, pork or seafood.

So when you do get over to Nia, be sure to tell her that I sent you.......

Nia Mediterranean Restaurant
803 W. Randolph St.
Chicago, IL 60607
Phone:312.226.3110
www.niarestaurant.com

Truffle Squared

2010-06-10T11:24:00.009-05:00

I stumbled upon these unbelievable truffles from truffle truffle while surfing the web recently. They are made right here in Chicago too! Bonus for me because I can go to one of 3 locations where these puppies are sold!

The flavors are what really intrigued me the most: Arugula, basil, thyme, mint, lavender and rosemary? I am loving the herbs! There are also flavors like strawberry balsamic, coconut key lime, hazelnut praline and banana walnut. If you are in the mood for something really different try champagne, truffle honey, elderflower or mascarpone!

I am such a fan of the unusually flavored baked goods and confections....check out Dynamo Donuts in San Francisco (with lemon pistachio, saffron chocolate, candied orange blossom and maple glazed bacon apple flavored donuts) and Blue Sky Bakery in Park Slope, Brooklyn (with awesome flavored muffins) to see what I mean!

All of the truffles at truffle truffle are made with the highest quality single source chocolate both light or dark, and they are really meant to mix and match.

This is a true start-up company born out of love of chocolate. Nicole Greene, owner and operator of truffle truffle, decided after trying hard not to to go into the "family business" of food (her dad is in the culinary world) finally decided to go for it and got a degree in the classical pastry arts program at the French Culinary Institute. And shortly thereafter, truffle truffle was born!

Now I know what to bring back east when I come for a visit next time! Or maybe I just keep these for myself.....

truffle truffle can currently be found in the following locations:

Southport Grocery & Café, 3552 N Southport, Chicago, IL 60657
www.southportgrocery.com

Olivia's Market, 2014 W Wabansia, Chicago, IL 60647
www.oliviasmarket.com

W Grocer, 2060 W North Avenue, Chicago, IL 60647
www.wgrocer.com

Frozen Treats

2010-06-02T16:40:00.007-05:00

photo from williams-sonoma.com

With the wide variety of molds out there,there's no reason not to make your own frozen popsicles this summer.

One company I can highly recommend, (we sold a ton of these at my store) is Sip-a-Pop by Arrow Plastics. Perfect for the real little ones who can't finish them before they melt...it catches the drips and they can "sip" the rest!

image from Arrowplastics.com

But of course there are some more high-end versions of these molds.....Williams-Sonoma has one top of the line popsicle maker by Zoku, that claims to make pops in 7 minutes. Is it worth the 50 bucks? Not sure, but they sure look good!

photo from williams-sonoma.com

Tovolo, another company I used sell, has some very cool shaped pop molds that they call Shooting Star, Rocket, & Groovy Pop and are sold at a much more reasonable price of around $10.00.

Tovolo's groovy pop

And check this out: Prairie Fire Restaurant, here in Chicago, is now serving a Lemon-Vodka Booze-sicle starting today and promise to add more flavors throughout the summer like cherries, blueberries and peaches.

image from urbandaddy.com

Pretty cool.

Girl and the Goat

2010-05-27T15:44:00.006-05:00

T-shirt from Etsy.com

As promised a few posts ago, I wanted to start writing about all the local foodie buzz and greatness we have going on here in Chi-town.

It seems perfect timing to join in the excitement surrounding Stephanie Izard's about-to-be-opened restaurant, Girl and the Goat, a small plates- and charcuterie-focused restaurant. Stephanie was the winner of the 4th season on Top Chef on Bravo. She was also chef/owner of Scylla restaurant in Chicago which went out of business in 2007. Girl and the Goat is a huge project and a long time in the making.

I really love the way she has embraced Twitter- if you follow her you can see what she is up to with the restaurant's progress. The best part of all this for me is that it's all happening in my neighborhood- and I absolutely adore the West Loop! A new park and a cool new restaurant? I think I'm staying here for a while!

According to Stephanie's blog, ...."grilled lamb stuffed calamari will make it back from the scylla days as an old favorite, whitefish crisped asparagus from my demo at the NRA show yesterday will be a newbie, and ‘ham frites’ (smoked potato fries rolled in ham salt) will be my addiction. and of course, lots of tasty goat from our friends at kilgus farm... smoked goat flatbread, goat sausage stuffed shrimp, and little goat porterhouses, as specials once a week… amazingly tender and delicious for goat. and little t-bones are just too darn cute."

Don't know about anyone else, but this sounds amazing and I am just counting the days until she opens the doors! Save me a seat at the bar, Stephanie!

Junk Food Cleverly Disguised

2010-05-17T14:02:00.003-05:00

This just in from Tasting Table: Junk food wrapped in chocolate! Talk about creative mix-ins! I am of the school that practically anything tastes good robed in chocolate!

So take your favorite junk foods like tortilla chips, ramen noodles (think Krackel Bar) and for a breakfast bar, french toast, and you will see that not all chocolate needs to be fussy!

The bars are made in small batches in Seattle Washington, (made in USA is a good thing!) by a company called Komforte Chockolates and is sold locally there but will also be available on Amazon soon for the rest of us. Hey, my sister lives out there...I think I will get her to send me some, if not all of these to try. Sounds perfect for the midnight carb craving!

A Tree Grows in Chicago?

2010-05-04T09:00:00.003-05:00

I am so excited about our new neighborhood park being "created" here in the West Loop of Chi-town. It has been in the works for quite some years now but apparently, all the challenges and issues were settled and the construction has been well underway for the past few months.

I am fascinated that a barren, flat space, can be turned into something so wonderful with interesting sculpture and even several "hills"! And oh yeah, the trees too! With hard work and effort, not to mention some bulldozers and large machinery clanking and banging out our new little urban oasis, the neighborhood will be sporting a new look! A great effort to solidify the community spirit that is happening down here.
They tell us it will be open sometime around the beginning of July....it's fun to watch the neighborhood dogs as they walk by...I think they know that there's a new place that they will congregate and make some new friends!
I will post more pics to show the progress so stay tuned!

So many places, so little time!

2010-05-01T10:54:00.008-05:00

photo of cheese at Blue Apron Foods from cherrypatter.com

From the old-fashioned butcher to the artisan cheese and chocolate purveyors, to the pickle makers and meat-smokers.....the list goes on and on but the fact is that there is a new food movement that is well under way in my hometown of Brooklyn NY. In fact, check out this article that was in the New York Times last year. The photo of these folks says it all. They look like they are back in another century with the beards and all. But the bottom line is that these people are like a community within themselves! They all know each other and work together-and that my friends is a beautiful thing! They all are either making their own or make a point to carry Brooklyn made products.

Blue Apron Foods on Union St between 7th and 8th Avenue is a perfect example of a fine foods retailer who stocks many of the items that are mentioned in the article and go the extra mile to educate their customers on the products as well. I never miss a trip over to Blue Apron when I am in town- if not to buy the products as much as to say hi to my friends Ted and Alan who run the place. These guys are not only friendly but possess a wealth of knowledge on all my favorite foods like cheese, olives, coffee, chocolate and charcuterie. The tiny space gets packed on the weekends, but it is lively and lovingly stocked with all the best foods from all over the US and beyond and worth it in every way! I miss it dearly and keep asking them to come open one just like it here in Chicago!

Brooklyn you are my inspiration always and I want to spread your coolness here!

My goal this summer is to scout around my new hometown more and report back here to you my readers, on all the great places that are here under my nose! I know the movement has started here as well-I love my motherland, but I am here now, and so I will dedicate my posts to all cool things Chicago and really sink my heels in! The time has come to "shift" my food focus to my new town....

The Butcher is Alive and Well

2010-04-22T12:29:00.004-05:00

One of my favorite things to do when I am in Brooklyn, is to shop at Staubitz Market in Cobble Hill. I mean, this place is like a step back in time. The old-fashioned counter, the sawdust strewn on the wood floors- you get the picture. It's history dates back to 1917, when it was started as a butcher shop by John Staubitz.

As all things do change, the market now belongs to the McFadden family and has for over 40 years, and the father and son team can be found most days right behind the counter with smiles on their faces and always helpful in making you feel right at home. The old time feel is still intack however, they also have a wonderful selection of cheeses and specialty items- this great spelt pasta from Italy ( which I had to get on this trip!) as well as many other delicious offerings- like Amy's bread (the semolina raisin is my fave!). A great mix of the old and new to say the least.

So if you are ever wandering down Court Street in Cobble Hill, stop in check it out, and tell 'em I sent you!

Brooklyn Bound!

2010-04-07T12:21:00.002-05:00

I am heading to Brooklyn this weekend for a long overdue trip! I am excited to check out all the new places that I have been blogging about, and to find some new and fresh ideas as well. Stay tuned.......

Happy Easter!

2010-04-02T09:17:00.004-05:00

Here are some lovely Easter baskets from Marthastewart.com.

Easter Wishes to All! Have a great weekend!

Jamie Oliver's Food Revolution

2010-03-31T10:30:00.006-05:00

Not sure if any of you have been watching the series on ABC, Jamie Oliver's Food Revolution but I am finding it fascinating. It's a 6 part series where this impassioned British chef takes on the obesity, heart disease, diabetes and poor eating habits of the unhealthy community of Huntington West Virginia, voted the worst in the country! His hope is to create a model to take to other communities in the US and make some drastic changes. Grassroots with the help of corporate America.

Stunning to watch how the children don't even know what a vegetable looks like! And a family who fries everything! This is great discussion material, and a very loud and clear wake-up call to the education of food and food preparation in America.

Fridays at 9pm, 8 central on ABC. Check it out!

Fig and Walnut Biscotti

2010-03-30T09:00:00.000-05:00

I have been making biscotti for years and have never come across this combination until now. This recipe is from Everyday Food Magazine. I made them this weekend and I must say, they came out great! I used fennel seed instead of the anise just because I didn't have any anise- but the results were just fine! I also substituted spelt flour for both the whole wheat and the all-purp called for in the recipe.

Here is the recipe:

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed, chopped
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray

Directions

Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely. (Store in an airtight container, up to 1 week.)

From Everyday Food, March 2010

Pasta with Brussels Sprouts, Pancetta and Pine Nuts

2010-03-29T10:44:00.004-05:00

photo from thekitchn.com

I tried this recipe this weekend and all I can say is you gotta try it! It was fantastic! I got it from The Kitchn website, which I found during a google search for a recipe that had brussels sprouts and pancetta as my search words. Love that google! Enjoy!!

Kitchen Cupboard Dinner

2010-03-22T13:01:00.000-05:00

So.... it was one of those nights. You know when you are hungry for something good and healthy to eat, but you are tired and you didn't do a shop, so the fridge is looking pretty sparse.

Before I was tempted to pick up the phone and dial my nearest stand-by restaurant for a delivery, I decided I should take a tour of my pantry and use my creativity to fashion a meal out of whatever was already here. Suddenly, it became a challenge and I was determined to make this work!

Here's what I found:

a can of tuna (packed in water)
a can of artichoke hearts
a bag of rice pasta
a can of plum tomatoes
a jar of capers
a box of chicken stock
garlic
shallots
Dried herbs

So, with my ingredients above, I proceeded to churn out fairly quickly, a yummy little meal without too much fuss. It was fairly easy: just sauteed the garlic and shallot in a splash of olive oil, then added the tuna, breaking it up a bit with the spoon, added the drained can of artichoke hearts (the whole can after slicing them in half), about half the can of the tomatoes that I chopped, a couple of teaspoons of the capers, drained, and a sprinkle of basil and oregano for that true Mediterranean flavor I was going for. A half cup or so of the chicken stock and I was in business. Some salt and pepper to taste, of course. Just a matter of cooking the pasta for the grand finale. I happened to have some fresh parsley so I added a little for some extra color and Voilà!

Just what I needed to perk me up on a busy weekday night after a busy day at the office!

Packaging is where it's at!

2010-03-09T09:30:00.000-06:00

I just love this website, Lovely Package....it's nice to know that I am not the only one out there obsessed with good packaging!

The designs they feature come from all over the world, and these food-related ones really are examples of some attractive marketing.

Pretty Chocolate Bars

2010-03-08T10:45:00.003-06:00

image from lovelypackage.com

I came across these chocolate bars when I was in NYC last summer and shopping at Murray's Cheese Shop. I was taken by how beautiful the wrappings were, and upon closer inspection I noticed that they were made in Brooklyn! Chalk up yet another one for my home city!

They are the masterpieces of Mast Brothers Chocolates. The talented brothers are making this fine chocolate in Williamsburg. They come from a combined background of food, music, film and finance. It's so great to see the love of chocolate being turned into a successful business! The paper they use to wrap the chocolate is Florentine paper and rumor has it they will soon be using papers designed by local artists. Meanwhile the chocolate can be ordered online at their website or through Murray's Cheese Shop and can be found at various shops and restaurants around the country. ( see their website for details!) I noticed that Thomas Keller is serving it at Per Se and The French Laundry.....so it must be good!

Here are some of the flavors to try:

Single Origin, Madagascar 72%
Cacao Dark chocolate with Fleur de Sel
Dark Chocolate with Almonds and Sea Salt
Dark Chocolate with Cocoa Nibs

image from lovelypackage.com

Be Aware of the signs from the Universe!

2010-03-02T22:35:00.005-06:00

I actually bought a wall calendar this year-normally I just rely on my I Phone and I Cal to tell me what day it is...but when I saw this printed calendar, I felt nostalgic and wanted to have something to hang on the wall to remind me of how the days pass and how they are all so orderly and aligned on paper. It was so pretty that I thought it would inspire me.

I forgot to turn the page yesterday to March 1 so when I did it tonight, this is what I saw.....

Fun Ingredients you should try now!

2010-02-24T06:00:00.003-06:00

Here are my picks of interesting ingredients to add to your "I've seen that before at the market and I wonder what you really do with it" list!

1. Sriracha Hot Sauce: Made from sun-ripened chilies which are ground into a smooth paste with garlic and packaged in a convenient squeeze bottle. Use this on anything from stir-frys, to burgers or mix it mayonnaise. I love to squeeze this on eggs too!

2. Forbidden or Black Chinese Rice: Delicious nutty taste, soft texture, and beautiful rich deep purple color when cooked. High in nutritional and medicinal value, this pairs really well with shrimp which is how I like it, and it cooks in only 30 minutes.

3. Genmaicha Green Tea: This is such an interesting tea! It's a combination of toasted rice and green tea. It has a nutty flavor from the rice, and the added benefits of green tea. It was considered the poor man's tea in Japan originally, because the rice was used as a filler to make the tea less expensive.

A close-up of the tea:notice the toasted rice!

4. Maldon Sea Salt: This is a light delicate salt that is great as a finishing salt for salads especially, but great on roasted veggies and anything you want to add a light delicate salt flavor.

5. Mary's Gone Crackers: My sis turned me on to these actually. They are a great gluten-free alternative and are just so crunchy too. And to think, they have good for you fiber too. Developed by a woman who discovered she and her son had a gluten intolerance. They are made with organic brown rice, organic quinoa, organic flax seeds and organic sesame seeds. There are several flavors too like herb, black pepper and onion.

6. Tomato Paste in a tube: This is hands down the best food invention in my eyes. I mean, how many times has a recipe called for a couple of tablespoons of tomato paste and you open one of those cans, only to realize you have throw out the bulk of it- you can't save a can once it's opened unless you transfer it to another container...I am too lazy for that my friends! This is the answer for me. There is also a sun-dried tomato tube too! Tubes rock! What more can I say?

I Know How to Cook

2010-02-15T10:11:00.000-06:00

I think perhaps this is one of the most delightfully illustrated cookbooks I have seen in a very very long time!

Written by Ginette Mathiot (1907–1998), and published by Phaidon, this wonderful book of over 1400 recipes, illustrates how easy and accessible classic French dishes can be. Perfect timing since French Bistro fare has become so popular. I Know How to Cook is the first English translation of France's cookery bible, Je sais cuisiner by Ginette Mathiot. Originally published in 1932, this book is to France what The Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. This new edition takes the modern kitchen of today into account and seeks to brings forth the natural French home cook in all who venture through it's gorgeous pages!

I just ordered a copy and plan on trying out some of the recipes as soon as possible! I will post those here on the blog to let you know how they come out!

Valentine Wishes

2010-02-12T11:03:00.004-06:00

Here's a cute last minute card template for anyone who wants to get in the mood last minute for the upcoming day of love! It's from NatalieJost.com and I think these are adorable! They work best if you use a card stock paper, and there's a little effort involved in that you have to cut them out, but it's worth it!

And if you are into vintage valentine cards like I am, check this one out:

It's just so simple and so to the point! So this is my Valentine to all my readers! Thanks for stopping by and have a great Valentine's Day!

Comfort Food:Pancakes

2010-02-09T12:00:00.002-06:00

One of my fondest childhood memories is when our Mom would sometimes make us pancakes for dinner. I remember thinking it was kinda weird but secretly I think we all enjoyed it and would often plead with her to make them even more often! Sadly, I don't recall if she made them from scratch or if they were of the boxed variety, like Aunt Jemima or Hungry Jack. I'm going to go with the latter that they were not from scratch. With 5 kids to feed, I would go for the box too! I seem to have some memory of Hungry Jack in our pantry. This is what it looks like now and it seems to me it hasn't changed that much! My sibs are going to have to help me out on this one!

You are probably wondering when I will get to the good part of this post? Well here you go: I made some wonderful pancakes from scratch, but I didn't eat them for dinner! I was in the mood this weekend for a stack and did eat them for brunch rather than dinner. Not quite that same thrill, but needless to say, they hit the spot.

Here is my recipe for Walnut Pancakes:

1 1/2 cups spelt flour [or all-purpose flour]
1/2 cup rice flour
1-1/2 teaspoons baking soda
1 Tablespoon honey [or agave]
1/2 teaspoon sea salt
3 Tablespoons olive oil
1 cup rice milk (you may need to use a little more or less)
1 egg
1/4-1/2 cup chopped toasted walnuts

1. Stir flours, baking soda and salt together in a medium size bowl.
2. In a smaller bowl, beat the egg, add the rice milk (soy or regular is fine too), honey, and olive oil until blended. Stir in the walnuts.
3. Add the wet ingredients to the dry being careful not to over beat the mixture.
4. Cook on a hot griddle.

I made a blueberry raspberry sauce with some frozen berries I had on hand, or you can just top with maple syrup and sliced bananas too!

I am considering trying to recapture the past by making these for dinner sometime!

Choppin' Broccoli.....

2010-01-31T11:41:00.002-06:00

I have a list of my favorite blogs that I regularly check to see what other bloggers are doing and writing about. One that I really like is Gluten-Free Girl who is very inspiring to those of us who are gluten sensitive and also who just want to eat well!

She recently published a post on Broccoli Winter Slaw and it looked so good that I had to try it...trouble was I didn't have all the ingredients she called for. So, I did a little improvisation and I do believe it came out totally delicious and so good that I almost ate it all before I remembered to snap a quick picture! I swear, I could eat this everyday and not get tired of it!! What I did was substitute escarole (often called endive or chickory, but is the broad leaf variety and less bitter) for the brussels sprouts and the napa cabbage. And I also blanched my broccoli because I don't like perfectly raw broccoli.....

Here is Shauna's recipe:

The Slaw

1 head broccoli
10 brussels sprouts
1/2 head Napa cabbage
2 stalks celery

The Dressing

½ cup mayonnaise, fresh-made if possible
1 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
kosher salt and cracked pepper to taste

Prepping the vegetables. Take off all the little florets of the broccoli head. Peel the outer layer of the broccoli stalks and slice them in half lengthwise, then dice them (about 1/2-inch cubes). Remove the outer layer of the brussels sprouts. Cut each Brussels sprout in half. Slice the halves as thin as you can. (You could use a mandoline here, but you don’t have to do so.) Cut the Napa cabbage in half. Remove the core and slice as fine as you can. Slice the celery down the middle, lengthwise, then dice the celery stalks the same size as the broccoli stalks. Combine all the vegetables in a large bowl.

Making the dressing. Mix the mayonnaise, mustard, and rice wine vinegar. Season it with salt and pepper to taste. If you want the dressing a touch thinner, add a bit more vinegar or a smidge of water.

Finishing the salad. Coat the vegetables with the dressing. Season the salad to your taste.

this is my version

here is the slaw along with cumin rubbed salmon fillet and sweet potato pancakes

The Bitter Truth

2010-01-26T12:58:00.006-06:00

photo from The Bitter Truth website

I am wondering why all of a sudden I am noticing that bitters are making into the food and beverage media lately. Last year it was food trucks...this year so far, it's all about the bitters. I guess I am glad for this new resurgence as I fancy bitter over sweet any day! You may have noticed I don't post a lot about desserts and sweets? Anyway, I think the real reason is because there is a shortage in the world of angostura bitters , made solely by a company in Trinidad and Tobago, recently shut down due to the recession and some other issues. Let's hope they get that all resolved!

Meanwhile, the New York Times just had a recent article as well as Food and Wine magazine on alternatives to the angostura. These amazing little elixirs, that once added to a cocktail or food , make for a balanced, sophisticated taste experience. Bitters are made from a mixture of water, alcohol, gentian root, and vegetable flavoring extracts. (Originally, the recipe was developed as a tonic for ailments like sea sickness and stomach maladies, in 1824 in Germany). Bitters are very concentrated and not meant to be drunk on their own, but added to enhance drinks like the Manhattan, Champagne Cocktail and Pisco Sours.

In August 2006, the first products from The Bitter Truth were released: an Orange Bitters and an Old Time Aromatic Bitters. Shortly following that, Lemon, Celery, Grapefruit and a Xocolatl Mole Bitters became available.

The Bitter Truth Elixier, is The Bitter Truth’s latest product, a digestive liqueur in the grand tradition of the Alps.

Don't know about you, but I am going to be sure to check out the drinks menu at my local bar and see what they are "stirring up" with bitters!

Easy Fish Dinner

2010-01-22T10:25:00.005-06:00

Word on the street is that fish is good for you. I personally love fish, and in particular the fattier types that are loaded with Omega 3's like swordfish, halibut, yellowtail etc. The trouble has always been finding good quality fish, and so I decided that whenever I go out to eat, that I should always order fish with the theory that quality restaurants will have quality fish. These days however, like most of us trying to keep on a budget, I don't seem to be going out to eat as often as I used to and I am so much more interested in cooking at home since I have had the gift of time for the past year to do so!

I found a local fish market here and the fish is very fresh....it's in Fulton Market and it's called, Isaacson and Stein. They have a great variety of fish all in an "open air" style market and you actually pick your fish (and I mean you bag it!) and if you need to have it filleted or anything, they will do that for you. A very different type of experience!

Conversely, I have experimented with buying my fish at Whole Foods- don't judge me but I actually tried the "frozen" wild caught salmon and swordfish they sell! I gotta tell ya, it was pretty darn good too....I have been quite a snob about frozen food in my life- believing that fresh is the only way to go...but my snobbery has been getting a challenge lately not just with frozen fish, but with other foods too. Like frozen berries, for instance. Great for smoothies or quick sauces for pancakes! (more on that on another post)

Back to the fish though...I made a wonderful swordfish dish courtesy of Epicurious.com. I made a side of jasmine rice and it was deelish! The butter sauce is amazing! I will definitely make this one again and again...it was very easy!

This recipe serves 4 but you can easily scale it down for one or two like I did:

Pan-Roasted Swordfish Steaks with Mixed Peppercorn Butter

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

1.Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.

2. Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes.

3. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

I added some cherry tomatoes at the end of step 3, just to give it some color, and I also added extra pink peppercorns (I had used these in my shrimp dish a while back and just love the flavor!)

Sundance Channel with Elvis

2010-01-21T10:25:00.000-06:00

Bruce Springsteen and Elvis Costello from Sundance Channel

Please indulge me for just a moment while I share my new found favorite "music" channel...it's not really just a music channel clearly (if you know Sundance at all) but there's been a show on Sundance Channel with Elvis Costello hosting called, Spectacle with Elvis Costello, and he has these amazingly real interviews with artists like Bono and the The Edge, Lyle Lovett, Ray LaMontagne, John Prine, Norah Jones, Neko Case and last night....."The Boss" was on! It's a two-parter with Bruce too...so there's another episode next week with him (Part Deux)...so raw and so real...I encourage you to check your local listings and set your DVR to "record"....Oh yeah, and they sing too!

Elvis Costello and Ray LaMontagne from Sundance Channel

Elvis Costello, Bono and The Edge from Sundance Channel

What Matters Now

2010-01-20T12:22:00.006-06:00

I came across this new "ebook", What Matters Now" while doing some random research on the web this morning. It is an 82 page compilation from about 70 contributors. The book is free and you can download it by clicking on the image above.

This page in particular struck a chord with me:

E N R I C H M E N T

"We are all on a search – a search for more meaning in our lives.

Through choosing to enrich other people’s lives, you add meaning to both their life and your own.

Some simple steps to follow:

1. Commit: Commit to lifetime-relationships that span events, companies, causes and geographic boundaries.

2. Care: Care for the concerns of others as if they are your own.

3. Connect: Aim to connect those who will benefit and enrich each other’s lives in equal
measure.

4. Communicate: Communicate candidly. Tell people what they should hear rather than what they want to hear.

5. Expand Capacity: Aim to expand people’s capacity to help them give and get more from their own lives.

The Litmus Test: If you are truly enriching someone’s life, they will typically miss you in their past. They think their lives would have been even better if they had met you earlier.
You are only as rich as the enrichment you bring to the world around you. "

Rajesh Setty is an entrepreneur, author and speaker based in Silicon Valley. His blog is Life Beyond Code.

Something to think about huh?

Speaking of cleaning.....

2010-01-14T17:44:00.007-06:00

While scouting for exciting new things at one of the many trade shows I used to attend, I came across this company of cleaning products at the NY International Gift Fair. They were handing out samples and I was lucky enough to get a few! I was convinced I should carry these special detergents at the store, but somehow, I couldn't fit it into the kitchen-based product lines we were stocking. Not sure if my customers could relate, you know?

Anyway, I have been a personal fan ever since the first time I tried washing my cashmere sweaters and scarves in their Wool & Cashmere Shampoo. It'r really gentle, effective and smells good too! You may think it's a bit pricey, but think of all the dry-cleaning cash you will save!

What I like about their website is that they have "recipes" on how to use each of their products and there are helpful laundry tips too, videos included!

The company was started in 2004 by Lindsey Wieber Boyd and Gwen Whiting, both graduates of Cornell University. With degrees in Fiber Science, Textile and Apparel Management and Design, along with their combined experience in retail management and product development, they have built quite a successful company. Both women had previously worked in luxury-brand lines like Chanel, Ralph Lauren and Brooks Brothers to name a few.

They...... "created this eco-chic line of specialty detergent and fabric care to take the chore out of doing laundry. Frustrated with dingy white t-shirts, ruined items from the dry cleaners and chemically treated cashmere, they researched and developed their own solutions to simplify and master the fine art of laundry."*

I have to say one of my favorite products of theirs and one that I use quite a lot is the Fabric Fresh (an odor remover/freshener). Unlike other products that are on the market, it is non-toxic, bio-degradable and allergen- free. I use the "classic" scent but the cedar is nice too! They sell the products on the website, and also have a store finder link on their site if you just can't wait for delivery!

*excerpted from The Laundress New York website

New Year, Clean Freezer

2010-01-14T17:09:00.003-06:00

Photo: x-ray delta one/Flickr

Check out this article from Saveur Magazine. Who doesn't wonder how long things have been in their freezer? I am going to clean mine out right now....

Everything Marimekko

2010-01-12T09:25:00.001-06:00

I was quite surprised to find a website that carries just Marimekko products! It's called Always Mod, and here you will find everything from bedding and bath, to office decor, kitchen, dining and beyond! All in Marimekko....

These dishes though, are hip and modern but with a retro feel that makes them collectible....I love the "scenes" that are depicted like the cityscape mug, and the community garden scene on the serving bowl. They collection is meant to mix and match and I am sure you can find room to share it with things you already have!

Like most good design, it comes with a bigger price tag, so naturally starting out slow is the way to go! Prices range from $13.00-$83.00.

The Color is........YELLOW

2010-01-09T11:45:00.009-06:00

CB2 parlour sofa in lemongrass

Ahh, mellow yellow....seems to be perfect timing for all of us buried under the latest snowfalls. Something about yellow makes it all go away.....

CB2 crane desk lamp in grey-yellow

West Elm's scoop-back chair in tumeric bloom print

CB2 echo chair in custard

from "ohio house tour" at apartment therapy

all pillows from pillowsandthrows.com

Vintage Silver by the Pound?

2010-01-05T23:18:00.005-06:00

If you are a fan of vintage silver and you are exhausted from combing through flea markets and antique stores for some unique silverware, you need look no further for what I think is a great deal! Napastyle has this flatware by the pound! What they have done is gather old silver from estates, vintage markets and antique stores from around the US and Europe and packaged them into convenient assortments. The beauty is that they are random and mismatched, so if this floats your style boat, by all means check it out!

Owl Obsession

2010-01-05T16:57:00.010-06:00

I came across this darling website recently, Night Owl Paper Goods, and fell in love with just about all the beautiful cards and products in their offerings.....there are handmade letterpress cards and stationery, even wedding invitations made from eco-friendly wood! How cool is that??

Check out these wooden journals and jotters:

They are all made from eco-friendly sustainably harvested birch and are 100% post-consumer recycled paper. The small notebooks are $8.00 while the larger journals are $18.00.

Perhaps my favorite thing they sell though, are these "Owl Plushies" crafted from Night Owl Paper Goods re-purposed wood & letterpress bits, washed woolen thrift sweaters, and real acorns for eyes! Each unique owl comes with its own wooden name tag.

I love the creativity and re-purposing of materials...bravo Lori Nichols!! (the artist who brings these to life). No two are alike either. So next time you need a unique gift, buzz on over and check them out. Their goods are in well over 700 stores worldwide so maybe there's one in your own hood......