tag:blogger.com,1999:blog-4680001466058229482024-03-27T16:53:34.863-07:00Oven ZestBehold the Not-So-Classic Goods from the OvenJenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-468000146605822948.post-13199876628641814112011-09-10T11:14:00.000-07:002011-09-10T11:14:14.837-07:00Hot Diggid-E Dog<div style="font-family: Georgia,"Times New Roman",serif;">
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For some inexplicable reason, despite my involvement in the natural foods industry (not to mention my own vegetarianism), I seem to gravitate towards the entertaining monstrosities of fair food. While I doubt I would ever indulge (or shall I say be forced to eat) one of these calorie-laden, artificially colored, and definitely not organic treats, I get a certain kind of enjoyment out of reading about them...I know that I should look away yet it's too interesting not to- like <i>The Jerry Springer Show</i>. </div>
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So when I saw this hotdog set to be featured at the Eastern States Exposition (The <a href="http://www.thebige.com/fair/generalinfo/ginfo.asp">Big-E</a>) September 16-October 2, 2011, my interest was piqued. The facts: Laden with slices of jalapeno, it is reported that the initial testers of the hot dog were running for water after taking a bite. Consequently, the name The Dog That Bites You Back Contest was created, where the aptly titled Hot Diggid-E Dog was coined. </div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">According to Sue
Lavoie, vice president of Eastern States Exposition and a veteran of
creating fun fair foods, “We have high hopes for this hot dog, which
joins another new tubular treat for 2011 we’re calling the New England
Dog which is wrapped in bacon and slathered with baked beans and
cheddar cheese.”</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">The Big-E is held </span></span>at 1305 Memorial Avenue, West Springfield, MA 01089<br />
Phone: (413) 737-2443 <br />
<a href="mailto:info@TheBigE.com">Info@TheBigE.com</a><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span> </span></div>
Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com1tag:blogger.com,1999:blog-468000146605822948.post-6926878062042661092011-08-13T13:11:00.000-07:002011-08-13T13:11:06.215-07:00Great Idea!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">How cool is this idea for a place mat? Pizzeria Locale in Boulder, CO educates on the wonders of flour. </span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-12210041436624237282011-07-24T11:10:00.000-07:002011-07-24T11:35:25.414-07:00Singin' the Blues<div class="separator" style="clear: both; text-align: center;">
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Allow me to set the stage.<br />
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Dusk following a 95-degree day. Sitting around the screened-in back porch after a day of blueberry picking. Hands, chin and teeth stained indigo from the dark, sweet juice. Body tired. Fireflies blink in a field that has just enough light left to see the outline of three deer grazing on what are probably the flowers in my mother's garden. Lilies are popular snacks. </div>
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Hands sticky from the heavily-salted corn on the cob eaten for dinner. When, behold! The blueberry pie comes from the kitchen. So blue it glows, iridescent, jam-like filling clear and fragrant. Crust golden and still warm to the touch. We cut into it, crust flaky. Berries burst.<br />
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This is summer. </div>
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<a href="http://www.jonesfamilyfarms.com/kitchen/recipes/elisabeths-double-good-blueberry-pie">Jones Family Farms in Shelton, Connecticut</a> is my place of choice for berry picking because they provide delicious recipes like this Double Blueberry Pie. It requires the use of a pre-made pie shell because, lets face it, who wants to use the oven during the summer when your bike is so fervently calling your name. </div>
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<b>Elisabeth's Double Good Blueberry Pie</b></div>
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<i>Jones Family Farms </i></div>
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3/4 cup sugar<br />
3 tbs. cornstarch<br />
1/4 cup water<br />
4 cups blueberries, fresh or frozen<br />
1 tbs lemon juice<br />
1 9-inch pie shell, baked (they have great vegan crusts available)<br />
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<b>Directions: </b></div>
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1. Mix the sugar and
cornstarch in a saucepan. Add the water and 2 cups of berries. Cook
over medium heat, stirring until the mixture is thick, clear, and
boiling. Remove from heat, stir in lemon juice, and cool.</div>
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2. Place remaining 2 cups of blueberries in the pie shell. Top with cooked mixture.</div>
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3. Chill. Serve with a sauce of half yogurt, half sour cream if desired. (Or vanilla coconut ice cream!)</div>
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Photo by <a href="http://www.flickr.com/photos/wscwong/">ComeUnDone<u><span style="color: black;"></span></u></a> </div>
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Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-54058773880671953562011-06-04T15:21:00.001-07:002011-06-04T15:53:09.682-07:00Vegan Onion and Parsley Dip<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KFMW7xGxSCU/Teq1zsRVc9I/AAAAAAAAAN4/XVrs70lZK0g/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://4.bp.blogspot.com/-KFMW7xGxSCU/Teq1zsRVc9I/AAAAAAAAAN4/XVrs70lZK0g/s320/photo%25283%2529.JPG" border="0" height="320" width="320" /></a></div><br />Mmmmm, who doesn't love a dip? Creamy or cheesy, light or refreshing, smooth or chunky. Dips are fantastically diverse, fun to make and quite a staple at parties. Have you ever even been to a party that didn't have a dip as an appetizer? Didn't think so. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">We are truly a dip-nation. </div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><span style=";font-family:Georgia,";" >Let me share with you a new favorite of mine: The Vegan Onion and Parsley Dip. One of the best things about this is that you really don't need to measure your ingredients- just combine until it tastes good. Because this is best when the onions are caramelized slowly, it takes about 45 minutes to make. So grab a magazine and a glass of wine, chill out for a bit, and wait for a slightly sweet, oh-so-decadent dip for all of your cut-veggies!</span><br /><br /><b><span style=";font-family:Georgia,";" > Vegan Onion and Parsley Dip </span></b><br /><i><span style=";font-family:Georgia,";" >As I said before, these are approximate measurements. It's pretty difficult to mess this up. Just remember to combine in small portions so you don't over-season. </span></i><br /><br /><span style=";font-family:Georgia,";" >4-5 big onions (Spanish works really well but any sweet yellow onion will do), sliced very thin</span><br /><span style=";font-family:Georgia,";" ><br />2 tablespoons olive oil</span><br /><br /><span style=";font-family:Georgia,";" >2 tablespoons tahini paste </span><br /><br /><span style=";font-family:Georgia,";" >lemon juice</span><br /><br /><span style=";font-family:Georgia,";" >dried or fresh parsley, chopped very fine</span><br /><br /><span style=";font-family:Georgia,";" >salt and pepper </span><br /><br /><span style=";font-family:Georgia,";" ><b>Directions </b></span><br /><span style=";font-family:Georgia,";" >Toss the onions in olive oil and a good pinch of salt. Pour the onions into a large skillet on low-medium heat and cover. Cook for around 45 minutes, giving the onions a good stir every 10 minutes or so. You want them to brown slowly. In the last 10 minutes of cooking remove the cover, stirring more consistently. They should have drastically reduced in volume, and be very sweet when tasted. Remove from heat. </span><br /><br /><span style=";font-family:Georgia,";" >If you like you can put the onions into a food processor for a really creamy texture, but I think they are so tender that processing is unnecessary. </span><br /><br /><span style=";font-family:Georgia,";" >Stir in the tahini, lemon juice, parsley and salt and pepper. Mix well. Taste, and adjust your seasonings. Top with a drizzle of olive oil and serve with carrots, red peppers, cucumbers...basically anything!</span><span style=";font-family:Georgia,";" ><br /></span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-63162892023375940682011-04-18T11:04:00.000-07:002011-04-18T11:25:55.472-07:00Exploring a Legend: The Fergburger<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hG_VhunIBxU/Tax6s-Z8MmI/AAAAAAAAANw/ZKv5nJ5gDe0/s1600/IMG_4445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-hG_VhunIBxU/Tax6s-Z8MmI/AAAAAAAAANw/ZKv5nJ5gDe0/s320/IMG_4445.JPG" border="0" height="240" width="320" /></a></div><br /><div style="font-family: Georgia,"Times New Roman",serif;">Traveling in New Zealand, I had heard whiffs of an epic burger joint whose sandwiches were both monstrous and tasty. I found the storied place in downtown Queenstown by following a long line of people spilling out onto the sidewalk. Both native New Zealanders and hungry travelers, laden with backpacks, were swarming the small store-front. Groups of people were exiting with huge, paper-wrapped bundles, smiles and half-crazed eyes plastered devilishly onto their purchases. This is Fergburger. A restaurant that elevates ordering a simple burger into a rite of passage for all Queenstown visitors. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/-J6mg81GT-EQ/Tax6dEvnZ6I/AAAAAAAAANs/Bp6RajAXQOg/s1600/IMG_4444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/-J6mg81GT-EQ/Tax6dEvnZ6I/AAAAAAAAANs/Bp6RajAXQOg/s320/IMG_4444.JPG" border="0" height="240" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">I did not immediately indulge. Rather, I waited until my last day in Queenstown to taste the legendary food- a poetic departure from the most gorgeous place I had ever visited. As I grew closer to the front of the line, I recalled what my friends in the hostel had said about Fergburger. One man had been quite frank: "It's essentially a really big, really good burger." Another had said, "It is without a doubt one of the tastiest burgers you will ever have." And a particularly die-hard Fergburger fan described it simply as "Heaven. Gut-busting Heaven." I knew that I really had found the pearly gates when I saw there were two vegetarian options on the menu. I opted for the <i>Holier than Thou</i>, described as "Tempered tofu with a spicy satay, coconut and coriander sauce, lettuce, tomato, red onion, cucumber, snow-pea shoots and aioli." It was delicious. The tofu was cooked perfectly, neither too rubbery nor soft, and the combination of Indian spices melded ideally with the coolness of the cucumber and pea shoots. And this burger was <i>huge</i>. Spanning well over the circumference of my whole hand. I desperately wanted to finish the entire thing in one sitting but I was barely able to nibble through half.<br /></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/-Qve8_rBrbZ0/Tax68DP2BGI/AAAAAAAAAN0/E9I8c5YaVaw/s1600/IMG_4448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/-Qve8_rBrbZ0/Tax68DP2BGI/AAAAAAAAAN0/E9I8c5YaVaw/s320/IMG_4448.JPG" border="0" height="240" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">So is the Fergburger worth the fifteen-hour plane flight to New Zealand? Maybe not. But it's definitely worth the thirty-minute wait to get to the front of the line. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><span style=";font-family:Georgia,";" >Happy trails, </span> <span style=";font-family:Georgia,";" > </span><br /><span style=";font-family:Georgia,";" >Jenna Blumenfeld </span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-1935864481213954212011-03-31T06:47:00.000-07:002011-03-31T06:51:44.980-07:00Red Curry Soup with Rice and Kale<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bjXtX5jFMBI/TZSDvcRcptI/AAAAAAAAANk/88WkULIKRAA/s1600/IMG_4454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-bjXtX5jFMBI/TZSDvcRcptI/AAAAAAAAANk/88WkULIKRAA/s320/IMG_4454.JPG" border="0" height="240" width="320" /></a></div><br />All too often, my curries, soups and sauces turn out either under or over-spiced. When following a recipe I invariably disregard the section about measuring spices, and try instead to employ my fine "palate" to discern flavor requirements. Curries are especially difficult to spice accurately without a recipe because they have such a delicate balance of sweet and spicy; each flavor playing upon each other.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">Leave it to vegan chef extraordinaire Isa Chandra Moskowitz to offer up a recipe for a fool-proof curry. The following soup uses a prepared curry paste, so you only have to measure one thing. There are no enticing dry spices like cumin or cayenne to add more of, so you have a warming, flavorful stew that is perfectly seasoned. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Red Curry Soup with Rice and Kale</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>From The Post Punk Kitchen </i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon olive oil</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 small onion, diced medium</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">3 cloves of minced garlic </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon minced fresh ginger</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 cups of basmati rice</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">6 cups of vegetable broth</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon salt</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons red curry paste</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 bunch of purple kale, pulled from the stems and torn into bite size pieces</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 sweet potato, peeled and cut into chunks</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 can of lite coconut milk</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon agave syrup </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">Juice of 1 lime</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Directions</b></div><div style="font-family: Georgia,"Times New Roman",serif;">In a big soup pot, saute the onion with a pinch of salt until translucent. Add the garlic and ginger and heat for a little longer. Add the rice, vegetable broth and salt. Bring to a boil.<br /><br />Lower to simmer and stir in the curry paste. Add the kale and the sweet potatoes and cover, simmering until the potatoes are tender.<br /><br />Add coconut milk, agave syrup and lime. Adjust salt and curry paste for your tastes.<br />Let sit for ten minutes to let the flavors meld together. Serve with chopped cilantro.<br /><br />Many thanks to the Post Punk Kitchen (http://www.theppk.com/) for this delicious recipe!</div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-15411825554559958512011-02-26T13:28:00.000-08:002011-02-26T14:08:03.973-08:00Flat White? Sweet As!<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-o0ht7nyiOJA/TWlvju8DY1I/AAAAAAAAANg/wXOi8jOF1Vs/s1600/flat-white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" l6="true" src="https://lh3.googleusercontent.com/-o0ht7nyiOJA/TWlvju8DY1I/AAAAAAAAANg/wXOi8jOF1Vs/s320/flat-white.jpg" width="320" /></a></div><span style="font-family: Georgia,'Times New Roman',serif;">Flat whites are such treats! I have been traveling through New Zealand for the past two weeks, and apart from the scenery, the people and the deliciously warm summer weather, I have a new favorite coffee drink! </span><br />
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<span style="font-family: Georgia,'Times New Roman',serif;">These insanely popular drinks from New Zealand are my new love and obsession. I simply cannot go a day without sipping the espresso-milk-foam combination. What makes it different from a latte you ask? Less foam, more charm, and without fail a cute little design on top that brings a little bit of art to a morning. I must learn how to make these lovely little buggers when I arrive home. Sweet as!</span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com1tag:blogger.com,1999:blog-468000146605822948.post-61929766701720485622011-01-27T09:17:00.000-08:002011-01-27T09:17:14.028-08:00Power-Up Crepes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_A19ciWvZm_I/TUGgyv45IpI/AAAAAAAAANQ/dGE1OTryXCA/s1600/IMG_4051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_A19ciWvZm_I/TUGgyv45IpI/AAAAAAAAANQ/dGE1OTryXCA/s400/IMG_4051.JPG" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;">I was thrilled to wake up to 14 inches of freshly fallen powder this morning. Every road was closed, so what better way to celebrate this lazy, snowed in morning then to whip up </span>delicious, healthy crepes for a day of cross country skiing.<br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">The actual crepe recipe is from the cookbook, <i>Vegan Brunch </i>by vegan guru Isa Chandra Moskowitz. For the filling I used Greek yogurt, sliced bananas and a berry sauce, but honestly, the possibilities are endless. These would be great with a peanut butter and jelly filling, or for dessert, whipped cream and chocolate. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Power-Up Crepes</b></div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup soymilk</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup water</div><div style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups whole wheat pastry flour</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons arrowroot powder</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon salt</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons vegetable oil</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons agave nectar</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Put all of the ingredients into a blender and mix for about 30 seconds. The batter will be watery and thin. Chill in the refridgerator for an hour. Preheat a crepe pan or large nonstick skillet over medium-high heat. Quickly spray with oil. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Pour a spoonful of batter into the hot pan, take off the heat and swirl to thinly coat the bottom of the pan. Cook until the batter has dried, around 30 seconds. With a thin spatula, peel the crepe off the pan, (this should be relatively easy), and flip it over. Cook for another 30 seconds. Slide onto plate. Fill with whatever you desire. </div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><b>Berry Sauce</b></div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 package of frozen berries</div><div style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons water</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon arrowroot </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Put all the ingredients into a saucepan and stir. Heat to medium. When the berries have broken down for the most part, and the mixture is thick, (around 10 minutes), let cool off the heat. Serve at room temperature. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">And for your personal snow-day inspiration, a photograph of the winter wonderland. This ain't Aspen folks, its Connecticut. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A19ciWvZm_I/TUGhH-FARmI/AAAAAAAAANU/UVr62yH_pRU/s1600/IMG_4047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_A19ciWvZm_I/TUGhH-FARmI/AAAAAAAAANU/UVr62yH_pRU/s400/IMG_4047.JPG" width="400" /></a></div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-81601527677270098402011-01-12T08:15:00.000-08:002011-01-12T08:15:28.556-08:00Navigating the Gas Station Landscape<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_A19ciWvZm_I/TS3Qz34Az5I/AAAAAAAAANM/yteT6rjjn-4/s1600/IMG_3720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_A19ciWvZm_I/TS3Qz34Az5I/AAAAAAAAANM/yteT6rjjn-4/s320/IMG_3720.JPG" width="320" /></a></div><span style="font-family: "Georgia", "Times New Roman", serif;">It is well known that American gas stations are bounties of the most despicable, offensive junk foods on the continent. Where else can you find pork rinds, highly processed packaged cotton candy and Doritos 1st Degree Burn Blazin' Jalapeno Chips all in one place?</span><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><span style="font-family: "Georgia", "Times New Roman", serif;"> </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">To the cross-country traveler, gas stations can either be a bane or a blessing. Snacking is an inevitable part of driving and road trippers can fall in the junk food trap, (and emerge at their destination bloated and significantly more cushy), or struggle to find healthier options. But despite the façade that gas stations only stock the most disgusting of snacks, looking closely reveals gut-reducing items for the road.</span><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Pretzels are vital in the snacking world because they have zero fat. Their salty coating is satiating to any driver and they deliver an optimal crunch. Try Snyders Thin Pretzels rather than the Nugget size so you can feel fancy and delicate. </span><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><span style="font-family: "Georgia", "Times New Roman", serif;"> </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Gas stations will try to tempt you into a deal with their 40 oz soda cups for 60 cents. But don’t be swayed. Stay away from the sodas to steer clear of bloating into next year and to avoid severely impeding your drive by numerous bathroom trips. Opt instead for a Naked Juice. The Superfood flavor is packed with antioxidants, fruit juice and algae that restores both your body and your sanity. Can it prevent cabin fever? Perhaps. But it also just tastes delicious.</span><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><span style="font-family: "Georgia", "Times New Roman", serif;"> </span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">Amazingly, some gas stations have allowed several health-minded food companies to enter their sacred cathedral of salt, fat and sugar. Cliff Bars can be found nestled between the Hershey bars and Amy’s Burritos could be lurking in the fridge. One great snack product that is found near the pork rinds is Rocky Mountain Popcorn. Made in Colorado, the popcorn comes in a variety of flavors and has limited amounts of unpronounceable ingredients. Cheddar flavor tricks snackers into thinking they are being naughty. What is more, popcorn is the perfect size to throw a handful into hungry mouths.</span><span style="font-family: "Georgia", "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: "Georgia", "Times New Roman", serif;">And lastly, any substantial gas station will have a small basket of bananas and apples. Usually found near the register, the basic fruit is a no-frills way to fill the void of fresh, unadulterated sustenance. A welcome diversion from packaged foods…unless you count the banana skin as a package of course. </span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com1tag:blogger.com,1999:blog-468000146605822948.post-62083683966224274392010-10-10T20:21:00.001-07:002010-10-14T17:25:59.193-07:00Country Fair Findings<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">I give you a few pictures from a great country fair that took place this past weekend in Connecticut. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img src="http://4.bp.blogspot.com/_A19ciWvZm_I/TLKD0HtVJmI/AAAAAAAAAME/z42zIQNV_Mc/s320/IMG_3685.JPG" border="0" height="240" width="320" /></div><div style="text-align: center;">4-H club kids showing off their calves.<br /><br /></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_A19ciWvZm_I/TLKEPOk2ByI/AAAAAAAAAMI/tzqkFSaJCC4/s1600/IMG_3688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/_A19ciWvZm_I/TLKEPOk2ByI/AAAAAAAAAMI/tzqkFSaJCC4/s320/IMG_3688.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;">The lucky winner!<br /><br /></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKFHyi4bxI/AAAAAAAAAMM/J05zha7w6VM/s1600/IMG_3692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKFHyi4bxI/AAAAAAAAAMM/J05zha7w6VM/s320/IMG_3692.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;">Cute little piglets, (not for eating!)</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKF7w6hUdI/AAAAAAAAAMQ/-7TvT0WYNO8/s1600/IMG_3696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKF7w6hUdI/AAAAAAAAAMQ/-7TvT0WYNO8/s320/IMG_3696.JPG" border="0" height="320" width="240" /></a></div><div style="text-align: center;">Perfect vegetable contests. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_A19ciWvZm_I/TLKGIxyrV_I/AAAAAAAAAMU/OXajbG-tXo4/s1600/IMG_3694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/_A19ciWvZm_I/TLKGIxyrV_I/AAAAAAAAAMU/OXajbG-tXo4/s320/IMG_3694.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;">Blue ribbon brussel sprouts. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKGYgO3cSI/AAAAAAAAAMY/VpQ4WAPVfP0/s1600/IMG_3701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKGYgO3cSI/AAAAAAAAAMY/VpQ4WAPVfP0/s320/IMG_3701.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;">A tough judge inspects an entry for apple pies. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_A19ciWvZm_I/TLKHWvYrPCI/AAAAAAAAAMc/yeFFYtxFYHg/s1600/IMG_3705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_A19ciWvZm_I/TLKHWvYrPCI/AAAAAAAAAMc/yeFFYtxFYHg/s320/IMG_3705.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;">Some bunnies...<br /><br /></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_A19ciWvZm_I/TLKH0JxYafI/AAAAAAAAAMg/rqyOXq19_tA/s1600/IMG_3709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/_A19ciWvZm_I/TLKH0JxYafI/AAAAAAAAAMg/rqyOXq19_tA/s320/IMG_3709.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">...and chickens, (again not for eating). </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKIUcif90I/AAAAAAAAAMk/ZAZriE19wCY/s1600/IMG_3714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/_A19ciWvZm_I/TLKIUcif90I/AAAAAAAAAMk/ZAZriE19wCY/s320/IMG_3714.JPG" border="0" height="320" width="240" /></a></div><div style="text-align: center;">Beautiful nature artwork for your home or office. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_A19ciWvZm_I/TLKItYCJb4I/AAAAAAAAAMo/vEQixVvheGY/s1600/IMG_3715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://4.bp.blogspot.com/_A19ciWvZm_I/TLKItYCJb4I/AAAAAAAAAMo/vEQixVvheGY/s320/IMG_3715.JPG" border="0" height="240" width="320" /></a></div><div style="text-align: center;">And finally... a grilled white pizza. It sounded like a good idea but was actually quite inedible. Hmmm, maybe I should have stuck to the blue ribbon veggies! </div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-16942336587268477632010-10-05T19:24:00.001-07:002010-10-06T10:51:14.912-07:00Mushroom Foraging<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_A19ciWvZm_I/TKyO8pE2fgI/AAAAAAAAAMA/Tc_41csrEG4/s1600/IMG_3682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_A19ciWvZm_I/TKyO8pE2fgI/AAAAAAAAAMA/Tc_41csrEG4/s320/IMG_3682.JPG" border="0" height="240" width="320" /></a></div><br />While walking after a recent rainstorm I spotted a peculiar object on the side of the road- a crazy looking mushroom... a giant puffball! And by giant I mean the size of my head. So intrigued was I with this object that I took a picture of it.<br /><br />Imagine my surprise when later that day, I came across a New York Times article titled, "Fungus on the Lawn? Let's Eat!" The article encouraged readers to gather the mushrooms growing naturally on their property, and transform them into tasty dishes. Says author Ava Chin, "When I discovered a little softball-size beauty with a pure-white center last week at the College of Staten Island, I turned it into a stir-fry in garlic sauce. Once peeled, edible puffballs resemble buffalo mozzarella, and are rather pleasant."<br /><br />As the locavore movement steadily grows, people have expressed interest in homesteading: caring for honeybees, gardening... cheesemaking. And while there is a certain type of <i>panache</i> to eating the gifts from the earth that sprout on your own property, frankly, mushrooms can be poisonous. A simple research of mushrooms reveals that while many are edible, there are just as many similar-looking ones that are deadly to eat.<br /><br />So what's the lesson? Mushrooms are fun to find and look at. They are amusing. But try taking a Mushroom Foraging class before throwing lawn fungus into your soup.Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-49960173332929396962010-09-18T11:13:00.000-07:002010-09-18T11:13:35.953-07:00'Round that Time Again<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_A19ciWvZm_I/TJUAelyCv-I/AAAAAAAAAL8/S7DrqWg39Bo/s1600/IMG_3638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_A19ciWvZm_I/TJUAelyCv-I/AAAAAAAAAL8/S7DrqWg39Bo/s320/IMG_3638.JPG" width="320" /></a></div><br />
Step outside and take a sniff. No, take a deep wholesome inhale. And what do you smell? Cool, but not frigid air. The scent of red-tinged leaves on the verge of falling from their branches. You smell apples, even though there is not an apple orchard in sight. Autumn is on it's way.<br />
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And it is simply inevitable that Autumnal foods: pumpkin, acorn squash, apples, cinnamon and yes, candy, are craved by all. And though it may still be warm enough to take a quick dip in the pool, we start taking all of the fall-y food in stride.<br />
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I have posted these Carrot Oatmeal Cookies, courtesy of 101 Cookbooks, before. But as they are delicious, healthy and vegan, I am constantly trying to tweak the recipe to produce the best possible result. They are rich in spices, like ginger, nutmeg and cinnamon, and though they do not have a single apple-related ingredient in them, they scream "Fall!" due to their orange hue and cozy maple flavor.<br />
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So behold: <b>The Pumped-Up Carrot Oatmeal Cookie</b><br />
(adapted from 101cookbooks.com)<br />
1 cup all purpose flour<br />
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1 teaspoon baking powder<br />
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1/2 teaspoon sea salt<br />
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1 cup rolled oats<br />
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2/3 cups chopped hazelnuts<br />
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1 cup shredded carrots<br />
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1/2 cup maple syrup<br />
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2 tablespoons honey<br />
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1/2 cup canola oil<br />
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1 teaspoon ground ginger<br />
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1/4 teaspoon freshly grated nutmeg<br />
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1/4 teaspoon cinnamon<br />
<b></b><br />
<b>Directions</b><br />
Preheat the oven to 375 degrees. <br />
Mix together the flour, baking powder, salt, oats, carrots and hazelnuts. Make a well in the center of the mixture and pour in the oil, maple syrup, honey and spices. Mix until combined. <br />
Using a cookie scoop, place cookies on a parchment-lined baking sheet about an inch or two apart.<br />
Bake on the top rack for 10-12 minutes, watching closely to make sure the bottoms aren't burned.Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-30142081559227612582010-09-03T10:59:00.000-07:002010-09-03T10:59:45.061-07:00Food for Thought...<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_A19ciWvZm_I/TIE3KHiLgFI/AAAAAAAAAL4/OmtWOUdHQG4/s1600/Dumplingsresize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_A19ciWvZm_I/TIE3KHiLgFI/AAAAAAAAAL4/OmtWOUdHQG4/s1600/Dumplingsresize.jpg" /></a></div><br />
Thanks to everyone who participated in the giveaway, and congratulations to the winner who will receive lovely non-stick pans from the CSN website!<br />
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I currently write a column on how to travel when you are vegetarian on the fantastic travel blog, Farewell Travels. Check out my most recent article, <strong><a href="http://farewelltravels.com/health_fitness.html#ONE"><i style="font-weight: normal;">Tour Companies Step Up to the Plate</i></a><span style="font-weight: normal;">, to see how to travel effortlessly and still eat well! </span></strong><br />
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<div style="text-align: center;"><strong><span style="font-weight: normal;"><i>Photograph of Chinese Dumplings from Wendy Wu Tours</i> </span></strong></div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com1tag:blogger.com,1999:blog-468000146605822948.post-59952308960119983932010-08-18T08:45:00.000-07:002010-08-18T08:45:29.232-07:00Giveaway Time!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.callcentrehelper.com/images/stories/Q2-2008/present.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.callcentrehelper.com/images/stories/Q2-2008/present.jpg" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So the folks at CSN stores happened to contact me to offer a $40 giveaway! The website offers everything from <a href="http://www.cookware.com/Dutch-Ovens-C17749.html%20">dutch ovens</a> to wine decanters to patio furniture. So how to get this gift?</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Simply take a look at the websites </span></span><span style="font-family: tahoma; font-size: x-small;"><span style="font-size: x-small;"><span style="font-family: Georgia; font-size: small;"><a href="http://www.cookware.com/" target="_blank">www.Cookware.com</a>, <a href="http://www.allmodern.com/">www.allmodern.com</a>, or <a href="http://www.csnstores.com/">www.csnstores.com</a>, and make a comment below on what you would buy with the $40 gift certificate. </span></span></span><br />
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<span style="font-family: tahoma; font-size: x-small;"><span style="font-size: x-small;"><span style="font-family: Georgia; font-size: small;">Happy shopping!</span></span></span><br />
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<span style="font-family: tahoma; font-size: x-small;"><span style="font-size: x-small;"><span style="font-family: Georgia; font-size: small;"> </span><span style="font-family: Georgia; font-size: x-small;"> </span></span></span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com3tag:blogger.com,1999:blog-468000146605822948.post-76165834635191999572010-08-16T10:30:00.001-07:002010-08-16T10:54:57.874-07:00Candy Land Cake!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_A19ciWvZm_I/TGl6nMxmykI/AAAAAAAAALs/xeLzWia50cY/s1600/IMG_3603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://2.bp.blogspot.com/_A19ciWvZm_I/TGl6nMxmykI/AAAAAAAAALs/xeLzWia50cY/s320/IMG_3603.JPG" border="0" height="240" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">Once again, I have been commissioned to create a cake for a 4-year olds birthday party. The theme? Candy Land!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">I wanted to go above and beyond with this cake, so I bought fondant to make a smooth canvas over the chocolate and vanilla flavored cake.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">I melted chocolate chips for the Chocolate Swamp, and used Peppermints to create a sort of castle. And of course, it wouldn't be a Candy Land cake without a Gum Drop Mountain Pass!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">Without a doubt, every kid at the party left dreaming of a sweet, wonderful world where sugary surprises wait at every corner. At the very least, I hope they left with an uncomfortable, but oh so glorious sugar coma!</div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-49901129283874952472010-07-20T07:51:00.001-07:002010-07-20T08:55:09.333-07:00"Best" Chocolate Chip Cookies<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_A19ciWvZm_I/TEXFPsuA-LI/AAAAAAAAALo/YkYSXZmWKFw/s1600/IMG_3599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://1.bp.blogspot.com/_A19ciWvZm_I/TEXFPsuA-LI/AAAAAAAAALo/YkYSXZmWKFw/s320/IMG_3599.JPG" border="0" height="240" width="320" /></a></div><span style="font-size:100%;"><span style="font-family:georgia;">Anyone who has ever made chocolate chip cookies claims to have the best recipe. Some people swear by their Great Aunt's secret family concoction that has been passed down for generations, while others will always follow the recipe on the back of the Toll House package. Finally, some home-cooks will search for hours on allrecipes.com, scanning the web for the most promising cookie photograph. </span></span></div><div style="font-family:georgia;"><span style="font-size:100%;"><br /></span></div><div style="font-family:georgia;"><span style="font-size:100%;">But when it comes down to it, the "best" chocolate chip cookies come from the pros. Baking aficionado Jacques Torres to be specific, via the Martha Stewart website if we want to get technical. </span></div><div style="font-family:georgia;"><span style="font-size:100%;"><br /></span></div><div style="font-family:georgia;"><span style="font-size:100%;">The recipe below yields crunchy, chunky chocolate chip cookies that are not overly sweet. I sprinkled large-grain sanding sugar on the raw dough before popping them into the oven because I was feeling snazzy. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Jacques Torres Chocolate Chip Cookies</b></div><div style="font-family: Georgia,"Times New Roman",serif;">From the Martha Stewart Website </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 pound unsalted butter<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 3/4 cups granulated sugar<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">2 1/4 cups packed light-brown sugar<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">4 large eggs<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">3 cups plus 2 tablespoons pastry flour</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">3 cups bread flour</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon salt<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons baking powder<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons baking soda</div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon pure vanilla extract<br /><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped</div><div style="font-family: Georgia,"Times New Roman",serif;"></div><br /><b><span style="font-family:Georgia;">Directions</span></b><br /><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. </div><div style="font-family: Georgia,"Times New Roman",serif;">In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br /></div><div style="font-family: Georgia,"Times New Roman",serif;">Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.</div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-77551141389921466572010-07-03T12:01:00.000-07:002010-07-03T12:01:33.534-07:00Perfect Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_A19ciWvZm_I/TC-ISGctkRI/AAAAAAAAALk/FM8fh8MsrKo/s1600/IMG_3580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_A19ciWvZm_I/TC-ISGctkRI/AAAAAAAAALk/FM8fh8MsrKo/s320/IMG_3580.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sometimes it seems as though all the good food comes from Europe. France has its beignets, eclairs and crepes, Italy has its <span class="Apple-style-span" style="font-style: italic;">tiramisu</span> and <span class="Apple-style-span" style="font-style: italic;">gelato</span>, Belgium has its chocolate and waffles. </span><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And America has what? Fast food burgers and delivery pizza? </span><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With America's birthday a day away, it is fitting that our country should get more credit for its culinary contributions. Take the brownie for example. This tasty confection originally appeared at the 1893 Columbian Exposition in Chicago, and since then the recipe has been reproduced thousands, (shall I say millions?) of times since, both domestically and abroad. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe, found on the fantastic blog, <span class="Apple-style-span" style="font-style: italic;">Smitten Kitchen</span>, creates fudge-like, dense and delectable brownies, laden with chopped walnuts. While some people are fond of cake-like brownies, I say, if you are going to have a brownie, have a brownie. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So try Perfect Brownies for a stellar ending to a July 4th barbecue. Serve with strawberries and blueberries if you are feeling patriotic. But frankly, there is nothing more American than a brownie. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perfect Brownies</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">From <span class="Apple-style-span" style="font-style: italic;">Smitten Kitchen</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 tablespoons butter</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups sugar</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 + 2 tablespoons unsweetened cocoa powder</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large eggs, cold</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup all-purpose flour</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cups walnuts, chopped</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 325 degrees. Line a brownie pan with parchment paper</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the cocoa, sugar, butter and salt into a medium sized bowl. Using a double-boiler, melt the ingredients together, stirring constantly. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove from heat. Stir in vanilla extract and eggs, beating after each one. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in flour. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in walnut pieces. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the mixture into the brownie pan and bake for around 25 minutes, until a toothpick inserted into the middle comes out clean. </span></div><div><br />
</div></div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-11337166668100344932010-06-22T05:21:00.000-07:002010-06-22T05:22:37.093-07:00Salmorejo (Rustic Gazpacho)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_A19ciWvZm_I/TCCqfncwoDI/AAAAAAAAALg/uk00OjURzpg/s1600/IMG_3566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_A19ciWvZm_I/TCCqfncwoDI/AAAAAAAAALg/uk00OjURzpg/s320/IMG_3566.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">In Spanish, the word "Salmorejo" translates to "salmon colored broth." A perfect description for the pink-tinged, chilled gazpacho popularized by Spain.</span><br /><span class="Apple-style-span" style="font-family:Georgia;"></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Gazpacho comes in many varieties. From the chunky, veggie-filled type to the smooth, velvety liquid, to the unconventional fruit filled kind, it is the ideal food to have when the weather turns hot and sticky, and eating is the last thing you want to do. </span><br /><span class="Apple-style-span" style="font-family:Georgia;"></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">As you can see from my last post on sangria, I am on a little Spanish cuisine kick. I think I am drawn to Spanish food because it exhibits a relaxed, casual sort of cooking that is lacking in modern American cuisine. Look at </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Bravo's</span></span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"> television show, "Top Chef" for example. While we can all relish in the beauty of contestant plating perfection, the intricacies in which sauces are created, and the delicacy in which garnishes are manipulated, the truth of the matter is that the food is fussy and unrealistic. </span><br /><span class="Apple-style-span" style="font-family:Georgia;"></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">But in Spain- the gloriously sun-drenched Spain- food is clear and clean, simple and beautifully delicious. The whole premise behind </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">tapas, </span></span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">small plates that are meant to be shared, is to have a snack while you drink</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">. </span></span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">A whole meal based on snacking and drinking? Count me in. And what is that you say? A siesta the next day? I'm in heaven. </span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Add "Salmorejo" and I've reached Nirvana. </span><span class="Apple-style-span" style="font-family:Georgia;"><br /></span><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Salmorejo</span></span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"> </span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Recipe adapted from The Barcelona Cookbook, by Sasa Mahr-Batuz and Andy Pforzheimer</span><br />(I have reduced the recipe to serve 2 people instead of 4-6 people, and have altered it slightly)<br /><br />1 red bell pepper, diced<br /><br />4 medium-sized, ripe tomatoes, diced<br /><br />2 slices of Portuguese bread, toasted and cubed<br /><br />1/2 red onion, chopped<br /><br />2 cloves garlic, minced<br /><br />2 cups tomato juice<br /><br />kosher salt to taste<br /><br />1/2 cup sherry vinegar<br /><br />1/4 cup extra-virgin olive oil, more to drizzle<br /><br />2 teaspoons paprika<br /><br />More grilled bread, halved cherry tomatoes and black pepper for garnish<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Directions</span><br />Run the tomatoes, red peppers, onion, garlic, bread and tomato juice through a food processor until it is almost-liquid. The mixture should still be a little chunky. Pour into a container.<br />Mix in the sherry vinegar and olive oil. Add salt to taste.<br />Refrigerate the container for at least 2 hours.<br /><br />Serve chilled and garnish with the grilled bread, halved cherry tomatoes and black pepper.<br />You can pour it into a small glass like I've done in the picture for a chic little starter.Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-51366731990589050122010-05-19T11:24:00.000-07:002010-05-19T11:26:23.259-07:00Sangria<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_A19ciWvZm_I/S_QsW4TsTyI/AAAAAAAAALc/-DaMr9KrVnU/s1600/IMG_3032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_A19ciWvZm_I/S_QsW4TsTyI/AAAAAAAAALc/-DaMr9KrVnU/s320/IMG_3032.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">When people think of a barbecue, they think of grilled chicken, hot dogs, burgers, potato salad... maybe a bag of chips thrown in as well. Simplicity is key because the food must be potable and light on the wallet. But when I think of a barbecue, I think of sangria. </span><span class="Apple-style-span" style="font-family:Georgia;"><br /></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">I first fell in love with sangria when I travelled to Spain to visit my sister one spring break. Though I was far too young to drink in the States yet, I took full advantage of the lenient drinking policies in Europe by ordering sangria with every meal besides breakfast. </span><br /><span class="Apple-style-span" style="font-family:Georgia;"></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">In college I perfected the recipe by keeping the ingredients and technique simple, and letting time do its work. Lots of recipes call for sugar, but I think the fruit itself adds enough sweetness. </span><br /><span class="Apple-style-span" style="font-family:Georgia;"></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Drinking sangria is synonymous with summer, and eating wine-soaked fruit is refreshingly delicious. </span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"></span><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Easy Sangria</span></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">2 bottles of red wine, good quality but under ten dollars</span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">2 apples, sliced into tiny chunks</span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">2 oranges, sliced thin</span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">1 lemon, sliced thin</span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">5 shots of triple sec</span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">1/4 cup seltzer water</span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">1 tablespoon cinnamon</span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"></span><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Directions</span></span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">This is as easy as it gets. Dump all of the ingredients above into a pot. Cover. Let sit at least three hours. </span><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">Add ladle and fancy glasses. Sit in sun and sip. </span><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-34276777601704126032010-04-17T12:04:00.000-07:002010-04-17T12:10:51.047-07:00A Little Summer Poetry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_A19ciWvZm_I/S8oHNVKnUxI/AAAAAAAAALU/3e4IKRBb330/s1600/2tomato.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://1.bp.blogspot.com/_A19ciWvZm_I/S8oHNVKnUxI/AAAAAAAAALU/3e4IKRBb330/s400/2tomato.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5461185423741506322" /></a><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-size:small;">Here is a little poem I wrote about my favorite summer foods. Think of it as inspiration if you will. </span><div><span class="Apple-style-span" style="font-size:small;"><br /></span><b><span class="Apple-style-span" style="font-size:small;">Just Add Water</span></b><span class="Apple-style-span" style="font-size:small;"><br />The birth of Heirloom Tomato,<br />Nestled in its milk-carton box,<br />Calls out to drooling mouths.<br /><br />Seedlings lead me on<br />Though planted mere moments ago.<br />Water them please, more Water.<br /><br />And though this morning is beautiful,<br />Blossoms bursting from all boughs,<br />I think of the day<br /></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-tab-span" style="white-space:pre"> </span> </span></span><span class="Apple-style-span" style="font-size:small;">when Heirloom Tomato grows.</span></div>Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-70007155352243454852010-03-25T08:30:00.000-07:002010-03-25T08:57:02.636-07:00Broccoli and Asparagus Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_A19ciWvZm_I/S6uHs7tW35I/AAAAAAAAAK4/gni8pvqnDJ0/s1600/IMG_3473.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_A19ciWvZm_I/S6uHs7tW35I/AAAAAAAAAK4/gni8pvqnDJ0/s400/IMG_3473.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452600979874045842" /></a><br />After finding a box of whole-wheat penne that had been living in the depths of my pantry for over a year, I thought that it was about time to make a fine pasta salad. It is a shame that I don't make pasta salads more often because they are literally the perfect dish. Anything can be thrown in, and it takes almost no effort or technique. I had just returned from my local Co-Op the day before with a bunch of spring asparagus and a large of head of broccoli, so I knew that they were going in. I had also bought a small chunk of spicy, deep Argentine Parmesan, which added a nutty smokiness when grated over the top of the salad. Finely chopped olives mixed with dried herbs and olive oil made a salty sort of dressing that made the entire dish wonderfully satiating for lunch. I bet this would be even more fantastic with toasted pine nuts or chopped walnuts. <br /><br />But while this recipe is a good starting place, I advise to make up your own recipe, dictated by the ingredients you already have on hand. <br /><br /><span style="font-weight:bold;">Broccoli and Asparagus Pasta Salad</span><br /><br />1 box whole wheat penne pasta<br /><br />1 head broccoli<br /><br />10 asparagus spears, cut into 1/2 inch pieces<br /><br />2 tablespoons olive oil<br /><br />1 handful spinach<br /><br />1/2 yellow onion, finely chopped<br /><br />1 teaspoon each of dried basil, oregano and thyme<br /><br />1/2 teaspoon of red pepper flakes<br /><br />1/2 can pitted black olives, chopped finely <br /><br />3 splashes of balsamic vinegar<br /><br />grated Parmesan cheese<br /><br />salt and pepper to taste<br /><br /><span style="font-weight:bold;">Directions</span><br />In a large pot, bring 4 quarts of water to a boil. Salt liberally. Add the pasta and cook, stirring occasionally for 12 minutes. Drain and rinse with cold water. Set aside. <br />In a large frying pan, heat a tablespoon of olive oil. Add broccoli florets and cook on medium until they are browned but not burnt. Add salt, pepper and red pepper flakes. Set aside in a separate bowl. <br />In the same pan, heat a tablespoon of oil on medium. Add onions and cook until transparent. Add asparagus and herbs. Add splashes of balsamic vinegar and cook until tender. If the vegetables seem like they are sticking add a little water to the pan. <br />Finally, combine the pasta and cooked vegetables in a large bowl. Stir in chopped olives and the handful of spinach. <br />Grate cheese over the top. Either serve hot immediately, or cover with plastic wrap and refrigerate.Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-20625307352484367272010-03-17T17:10:00.001-07:002010-03-17T17:50:30.257-07:00Bread: Finally Achieved!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_A19ciWvZm_I/S6F4Ulh_0WI/AAAAAAAAAKw/48WY9WS-l2w/s1600-h/IMG_3429.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_A19ciWvZm_I/S6F4Ulh_0WI/AAAAAAAAAKw/48WY9WS-l2w/s400/IMG_3429.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449769319162433890" /></a><br />Ahh bread. The oldest, most basic form of human nourishment. I have always wondered how so few ingredients: flour, salt, yeast and water, can be so delicious and addicting.<br /><br />After attempting to bake bread twice before, (and extremely disappointed with the results), I am happy to present the ideal bread recipe. No-knead technique, thick crust, soft insides and a large crumb contribute to a delicious, hardy bread. The recipe below is from Jim Lahey's <span style="font-style:italic;">My Bread: The Revolutionary No-Work, No-Knead Method</span>. The fermenting period of the dough takes around 12-18 hours, so make sure to plan ahead! I assure you, the results will be worth it. <br /><br /><span style="font-weight:bold;">Basic No-Knead Bread Recipe<br /></span><br />3 cups bread flour<br /><br />1 1/4 teaspoons salt<br /><br />1/4 teaspoon instant dry yeast<br /><br />1 1/3 cups cool water<br /><br />Cornmeal for dusting<br /><br /><span style="font-weight:bold;">Directions</span><br />Combine flour, salt and yeast in a medium sized bowl. Slowly pour in the water, mixing until the dough is wet and sticky. Cover with a plate or cloth. Place the bowl out of direct sunlight, at room temperature for 12-18 hours. <br />When the dough has bubbles on it's surface, peel the dough out of the bowl onto a floured surface. Form the dough into a ball and cover with a clean dish cloth. Let set for 1-2 hours, until the dough has risen. <br />Preheat the oven to 475 degrees. Place an oven-safe pot into the center of a rack to heat.* (check note)<br />Use pot holders to remove the pot from the oven. Slip the dough into the pot, dust with cornmeal, and cover. <br />Bake for 30 minutes.<br />Remove cover, and continue baking until the bread is a deep brown color, but not burnt, around 15-30 minutes more. <br />Use a spatula to lift the bread out of the pot, and let cool for at least an hour until slicing. <br /><br />*Due to lack of an oven-safe pot, I used a pizza stone sitting on top of a metal dish of water.Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-63476402820071773092010-03-16T07:58:00.000-07:002010-03-16T08:09:40.306-07:00Thin Crust Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_A19ciWvZm_I/S5-et-AVI0I/AAAAAAAAAKo/3H_N8lzyPeE/s1600-h/IMG_3424.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_A19ciWvZm_I/S5-et-AVI0I/AAAAAAAAAKo/3H_N8lzyPeE/s400/IMG_3424.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449248586717274946" /></a><br />There is an endless war raging. Not between two countries but between two cities. New York and Chicago. Thick pizza crusts or thin. Now deep-dish pizzas are wonderful. The chewiness of the crust works when the toppings are piled high, and given the high walls of the crust; there is no worry that the cheesy toppings will slip off onto your unsuspecting pants. <br /><br />That said, there simply is no comparison to a crispy, crunchy, almost burnt pizza crust that barely supports the light-handed amount of toppings. Indeed, crust is what makes the pizza. And with pizza dough so easy to make, there is no excuse for buying pre-made, chemical-laden dough, or worse, (cover your eyes!), a frozen pizza.<br /><br />When you labor over your own pizza- observing the dough rise, stretching it onto a pan, shredding your own cheese, chopping your own vegetables- it is miraculously better than any pizza ever made in the history of pizzas. The labor of love is real, and you can sense it in your taste buds. <br /><br /><span style="font-weight:bold;">Pizza Dough (makes two crusts)<br /></span>From Jim Lahey's <span style="font-style:italic;">My Bread: The Revolutionary No-Work, No-Knead Method</span><br /><br />3 ¾ cups bread flour, (all-purpose works too)<br /><br />2 ½ teaspoon yeast<br /><br />¾ teaspoon salt<br /><br />¾ + a pinch teaspoon sugar<br /><br />1 1/3 cups room temperature water<br /><br />Extra virgin olive oil for the pan<br /><br /><span style="font-weight:bold;">Directions</span><br />Sift the flour, yeast, salt and sugar together. Add the water and mix with hands or a spatula, until combined. The dough will be slightly stiff. Place in a bowl and cover with a cloth for 2 hours. <br /><br />After it has risen, gently pull the dough onto a floured surface and divide into two balls. Cover one of the dough balls with a damp cloth for 30 minutes, and put the other ball into an oiled freezer bag to use another time. <br /><br />After 30 minutes, oil a baking sheet with olive oil very well. Stretch dough onto the sheet to the edges. <br /><br /><br /><span style="font-weight:bold;">Pizza Sauce (for 1 dough)<br /></span><br />1 can no-salt added diced tomatoes<br /><br />2 garlic cloves, crushed and minced<br /><br />1 teaspoon oregano<br /><br />1 teaspoon thyme<br /><br />few dashes of red pepper flakes<br /><br /><span style="font-weight:bold;">Directions</span><br />Combine all of the ingredients in a food processor or a blender. Smear all over the dough with a spatula. <br /><br /><span style="font-weight:bold;">Suggested Toppings<br /></span>The sky is really the limit when making your own pizza, but here are some interesting ideas to get you started:<br /><br />-For the pizza in the photograph, I shaved a good Swiss cheese, sliced half a yellow onion, and sprinkled chopped zucchini. <br /><br />-Margarita Pizza: Buffalo mozzarella, fresh basil, sliced tomatoes.<br /><br />-Green Pizza: Pesto sauce, artichoke hearts, Parmesan shavings.<br /><br /><span style="font-weight:bold;">To Bake:<br /></span>Preheat the oven to 500 degrees, and slide the baking sheet with the dough and toppings in. Check after 15 minutes. It is ready when the edges begin to darken, and the center has cooked through.Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0tag:blogger.com,1999:blog-468000146605822948.post-37511428601270686762010-03-07T19:32:00.000-08:002010-03-07T19:56:57.222-08:00Homemade Kombucha= Fail<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_A19ciWvZm_I/S5R0CJwQEfI/AAAAAAAAAKQ/hU509FfSzKs/s1600-h/IMG_3388.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_A19ciWvZm_I/S5R0CJwQEfI/AAAAAAAAAKQ/hU509FfSzKs/s400/IMG_3388.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5446105429724631538" /></a><br />I mentioned several weeks ago that I was attempting to brew my own kombucha. But after viewing the unsightly SKOBY forming on the top of the tea, I realize that something has gone quite wrong. A healthy SKOBY has a smooth rubbery finish, and an even tan coloring. But the monster growing in my room has obviously been contaminated. <br /><br />So this time my kombucha failed, but I will undoubtedly try again in the future. If anyone has any tips as to why my attempt went wrong please let me know!Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com1tag:blogger.com,1999:blog-468000146605822948.post-28709785479717717272010-02-27T14:27:00.000-08:002010-02-27T16:26:30.875-08:00Super Easy Tomato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_A19ciWvZm_I/S4m0jAhv9FI/AAAAAAAAAKA/lrxOkMS6Pcs/s1600-h/IMG_3349.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_A19ciWvZm_I/S4m0jAhv9FI/AAAAAAAAAKA/lrxOkMS6Pcs/s400/IMG_3349.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443080138183930962" /></a><br />Picture this: You return home from a long day, and boy, are you exhausted! You enter your house from the cold, snowy outdoors, and your hands immediately begin to thaw from the freezing air. Tired and hungry, there is only one true solution: hot, steamy, tomato soup! <br /><br />In a perfect world, we would all have bountiful gardens, holding plump tomatoes and lively bright green herbs merely feet away from our kitchens. However, we are all busy, and in the dead of winter the tomato crop does not fare too well. Canned tomatoes are the next best thing to fresh. They are packaged at the peak of their ripeness, and if you choose a type that has no added salt, you have control over the levels of sodium in your soup. <br /><br />This robust soup takes around 30 minutes from start to finish, and is superb when topped with a liberal dosage of goat cheese, shaved parmesan and a few strong dashes of black pepper. <br /><br /><span style="font-weight:bold;">Super Easy Tomato Soup<br /></span><br />4 15 oz cans of diced, no-salt added tomatoes <br /><br />1/2 cup water<br /><br />1/2 large yellow onion, diced<br /><br />3 garlic cloves, minced<br /><br />2 teaspoons dried oregano<br /><br />2 teaspoons dried basil <br /><br />1 dash cayenne pepper<br /><br />pinch of sea salt<br /><br />3 tablespoons almond milk (or regular milk)<br /><br />2 tablespoons olive oil<br /><br />big splash of balsamic vinegar<br /><br />goat cheese and/or shaved parmesan (optional)<br /><br /><span style="font-style:italic;">Directions</span> <br />Heat olive oil in a big soup pot. Saute onions and garlic around 5 minutes, stirring to prevent burning. Pour in the cans of tomatoes, and add the 1/2 cup of water and the milk to the pot. Stir in the spices. Simmer for around 15 minutes, stirring occasionally. <br />To serve, ladle into bowls. Top with cheese and grounded black pepper. <br />Eat and be warm!Jenna Blumenfeldhttp://www.blogger.com/profile/05221462678780283019noreply@blogger.com0