Hot Diggid-E Dog

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 The Jerry Springer Show.

So when I saw this hotdog set to be featured at the Eastern States Exposition (The Big-E) 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.

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.”

The Big-E is held at 1305 Memorial Avenue, West Springfield, MA 01089
Phone: (413) 737-2443
Info@TheBigE.com 

Great Idea!

How cool is this idea for a place mat? Pizzeria Locale in Boulder, CO educates on the wonders of flour.

Singin' the Blues

 

Allow me to set the stage.

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.

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.

This is summer. 

Jones Family Farms in Shelton, Connecticut 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.

Elisabeth's Double Good Blueberry Pie

Jones Family Farms

3/4 cup sugar
3 tbs. cornstarch
1/4 cup water
4 cups blueberries, fresh or frozen
1 tbs lemon juice
1 9-inch pie shell, baked (they have great vegan crusts available)

Directions: 

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.

2. Place remaining 2 cups of blueberries in the pie shell.  Top with cooked mixture.

3. Chill.  Serve with a sauce of half yogurt, half sour cream if desired. (Or vanilla coconut ice cream!)

Photo by ComeUnDone

Vegan Onion and Parsley Dip

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.

We are truly a dip-nation.

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!

Vegan Onion and Parsley Dip
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.

4-5 big onions (Spanish works really well but any sweet yellow onion will do), sliced very thin

2 tablespoons olive oil

2 tablespoons tahini paste

lemon juice

dried or fresh parsley, chopped very fine

salt and pepper

Directions
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.

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.

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!

Exploring a Legend: The Fergburger

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.

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 Holier than Thou, 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 huge. 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.

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.

Happy trails,
Jenna Blumenfeld

Red Curry Soup with Rice and Kale

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.

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.

Red Curry Soup with Rice and Kale

From The Post Punk Kitchen

1 teaspoon olive oil

1 small onion, diced medium

3 cloves of minced garlic

1 tablespoon minced fresh ginger

3/4 cups of basmati rice

6 cups of vegetable broth

1 teaspoon salt

3 tablespoons red curry paste

1 bunch of purple kale, pulled from the stems and torn into bite size pieces

1 sweet potato, peeled and cut into chunks

1 can of lite coconut milk

1 tablespoon agave syrup

Juice of 1 lime

Directions

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.

Lower to simmer and stir in the curry paste. Add the kale and the sweet potatoes and cover, simmering until the potatoes are tender.

Add coconut milk, agave syrup and lime. Adjust salt and curry paste for your tastes.
Let sit for ten minutes to let the flavors meld together. Serve with chopped cilantro.

Many thanks to the Post Punk Kitchen (http://www.theppk.com/) for this delicious recipe!

Flat White? Sweet As!

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!

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!

Power-Up Crepes

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  delicious, healthy crepes for a day of cross country skiing.

The actual crepe recipe is from the cookbook, Vegan Brunch 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. 

Power-Up Crepes

1 cup soymilk

1 cup water

1 1/2 cups whole wheat pastry flour

2 tablespoons arrowroot powder

1 teaspoon salt

2 tablespoons vegetable oil

2 tablespoons agave nectar

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. 

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. 

Berry Sauce

1/2 package of frozen berries

3 tablespoons sugar

2 tablespoons water

1 tablespoon arrowroot 

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. 

And for your personal snow-day inspiration, a photograph of the winter wonderland. This ain't Aspen folks, its Connecticut. 

Navigating the Gas Station Landscape

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?

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.

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.  

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.

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.

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. 

Country Fair Findings

I give you a few pictures from a great country fair that took place this past weekend in Connecticut. Enjoy!

4-H club kids showing off their calves.

The lucky winner!

Cute little piglets, (not for eating!)

Perfect vegetable contests.

Blue ribbon brussel sprouts.

A tough judge inspects an entry for apple pies.

Some bunnies...

...and chickens, (again not for eating).

Beautiful nature artwork for your home or office.

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!

Mushroom Foraging

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.

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."

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 panache 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.

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.

'Round that Time Again

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.

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.

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.

So behold: The Pumped-Up Carrot Oatmeal Cookie
(adapted from 101cookbooks.com)
1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup rolled oats

2/3 cups chopped hazelnuts

1 cup shredded carrots

1/2 cup maple syrup

2 tablespoons honey

1/2 cup canola oil

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

Directions
Preheat the oven to 375 degrees. 
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.
Using a cookie scoop, place cookies on a parchment-lined baking sheet about an inch or two apart.
Bake on the top rack for 10-12 minutes, watching closely to make sure the bottoms aren't burned.

Food for Thought...

Thanks to everyone who participated in the giveaway, and congratulations to the winner who will receive lovely non-stick pans from the CSN website!

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, Tour Companies Step Up to the Plate, to see how to travel effortlessly and still eat well! 

Photograph of Chinese Dumplings from Wendy Wu Tours

Giveaway Time!

So the folks at CSN stores happened to contact me to offer a $40 giveaway! The website offers everything from dutch ovens to wine decanters to patio furniture. So how to get this gift?

Simply take a look at the websites www.Cookware.com, www.allmodern.com, or www.csnstores.com, and make a comment below on what you would buy with the $40 gift certificate. 

Happy shopping!

 

Candy Land Cake!

Once again, I have been commissioned to create a cake for a 4-year olds birthday party. The theme? Candy Land!

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.

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!

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!

"Best" Chocolate Chip Cookies

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.

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.

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.

Jacques Torres Chocolate Chip Cookies

From the Martha Stewart Website

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

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.

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.

Perfect Brownies

Sometimes it seems as though all the good food comes from Europe. France has its beignets, eclairs and crepes, Italy has its tiramisu and gelato, Belgium has its chocolate and waffles. 

And America has what? Fast food burgers and delivery pizza? 

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. 

This recipe, found on the fantastic blog, Smitten Kitchen, 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. 

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. 

Perfect Brownies

From Smitten Kitchen

10 tablespoons butter

1 1/4 cups sugar

3/4 + 2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

2/3 cups walnuts, chopped

Directions

Preheat oven to 325 degrees. Line a brownie pan with parchment paper

Combine the cocoa, sugar, butter and salt into a medium sized bowl. Using a double-boiler, melt the ingredients together, stirring constantly. 

Remove from heat. Stir in vanilla extract and eggs, beating after each one. 

Stir in flour. 

Stir in walnut pieces. 

Pour the mixture into the brownie pan and bake for around 25 minutes, until a toothpick inserted into the middle comes out clean. 

Salmorejo (Rustic Gazpacho)

In Spanish, the word "Salmorejo" translates to "salmon colored broth." A perfect description for the pink-tinged, chilled gazpacho popularized by Spain.

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. 

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 Bravo's 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. 

But in Spain- the gloriously sun-drenched Spain- food is clear and clean, simple and beautifully delicious. The whole premise behind tapas, small plates that are meant to be shared, is to have a snack while you drink. 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. 
Add "Salmorejo" and I've reached Nirvana. 

Salmorejo 
Recipe adapted from The Barcelona Cookbook, by Sasa Mahr-Batuz and Andy Pforzheimer
(I have reduced the recipe to serve 2 people instead of 4-6 people, and have altered it slightly)

1 red bell pepper, diced

4 medium-sized, ripe tomatoes, diced

2 slices of Portuguese bread, toasted and cubed

1/2 red onion, chopped

2 cloves garlic, minced

2 cups tomato juice

kosher salt to taste

1/2 cup sherry vinegar

1/4 cup extra-virgin olive oil, more to drizzle

2 teaspoons paprika

More grilled bread, halved cherry tomatoes and black pepper for garnish

Directions
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.
Mix in the sherry vinegar and olive oil. Add salt to taste.
Refrigerate the container for at least 2 hours.

Serve chilled and garnish with the grilled bread, halved cherry tomatoes and black pepper.
You can pour it into a small glass like I've done in the picture for a chic little starter.

Sangria

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. 

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. 

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. 

Drinking sangria is synonymous with summer, and eating wine-soaked fruit is refreshingly delicious. 

Easy Sangria
2 bottles of red wine, good quality but under ten dollars

2 apples, sliced into tiny chunks

2 oranges, sliced thin

1 lemon, sliced thin

5 shots of triple sec

1/4 cup seltzer water

1 tablespoon cinnamon

Directions
This is as easy as it gets. Dump all of the ingredients above into a pot. Cover. Let sit at least three hours. 
Add ladle and fancy glasses. Sit in sun and sip. 

A Little Summer Poetry

Here is a little poem I wrote about my favorite summer foods. Think of it as inspiration if you will. 

Just Add Water
The birth of Heirloom Tomato,
Nestled in its milk-carton box,
Calls out to drooling mouths.

Seedlings lead me on
Though planted mere moments ago.
Water them please, more Water.

And though this morning is beautiful,
Blossoms bursting from all boughs,
I think of the day
when Heirloom Tomato grows.