Choppin' Broccoli.....

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

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

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

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

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.....

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

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....