Posts filed under 'Websites/Blogosphere'
This past weekend Dive! Living Off America’s Trash was featured at the Boulder International Film Festival. Jeremy Seifert is my new Michael Pollan, Morgan Spurlock and Chef Ann Cooper in that he brings to our attention – for lack of a better term, an inconvenient truth: We waste too much food in this country, not just in our homes, but at the grocery store. It’s the food we don’t purchase that gets wasted.
My cousin introduced me to the concept of dumpster diving years ago. I was aghast but have come to find that he has never been sickened by the food that he has retrieved from grocery store dumpsters. Certainly if you google dumpster diving, there is an abundance of advice and information on Wikihow, Wikipedia, and Youtube. Olivia Zaleski wrote a great piece about dumpster diving on the Huffington Post. But Seifert didn’t just set out alarm folks. He really was wondering if perhaps there is a better way to distribute food that is no logner deemed safe to sell.
In San Francisco, Mary Risley, founder of the Tante Marie Cooking School felt the same way. Many years ago she founded Food Runners. She knew that you can’t put the onus on food banks to not only distribute but also pick up food from all over a bustling city. Food Runners’ mission is simple: "To help alleviate hunger in San Francisco, to help prevent waste and to help create community." With a band of volunteers, unwanted food is just a phone call away from being picked up and delivered to an organization that can distribute it to those in need. While the mission is simple, the logistics are not.
Do you have an organization like this in your community? Tell us about it. If you want to see Seifert’s movie, his website has viewing times. The video below is the trailer for Dive!
httpv://www.youtube.com/watch?v=0HlFP-PMW6E
February 27th, 2010
We have found a new favorite "anytime" cake chez Shafroth. I still love the Aspen Apple Cake but this recipe takes apple cake to another level. I found the recipe on Cook’s Country. They called it "Blue Ribbon Apple Cake" but I think upside down is a better descriptor.
Not all the recipes on Cook’s Country are stellar but this one caught my eye and has now won my heart. The sliced apples on top are reminiscent of homemade applesauce and the light batter below is the perfect compliment.
Apple Preparation
4 Granny Smith apples, peeled and cut into 1/2 inch slices
(an apple peeler is perfect for this)
4 Tbsp. butter
1/2 cup light brown sugar
1/8 tsp. salt
Heat a heavy pan (not cast iron) and add the butter. Once the butter stops foaming, add the brown sugar and cook until it turns a dark color, about 2 minutes, stirring occasionally. Add the apples and cook for about 5 to 7 minutes or until the apples are soft.
Meanwhile, prepare a 9-inch cake pan by buttering the sides and the bottom. I think a springform pan works best. Once the apple are cooked, spread into the bottom of the cake pan and allow to cool.
Cake Batter
1/2 cup sour cream (or creme fraiche), divided
1 large egg plus 1 yolk
1/2 tsp. vanilla extract
1 1/4 cups flour, sifted
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick of butter, at room temerature and cut into small chunks
Preheat the oven to 350 degrees. Whisk together 1/4 cup of sour cream, egg and egg yolk and vanilla. Set aside. Place dry ingredients into a large bowl and blend well on low speed with an electric mixer, adding the remaining 1/4 cup of sour cream and softened butter.
Once that is well incorporated and the dry ingredients are moistened, increase the speed to medium and add the egg/sour cream mixture. Mix for about 1 minute. Pour over the apples and spread evenly.
Bake for 40 minutes. Test for doness with a toothpick. It should come out clean when inserted in the center of the cake. Allow cake to cool for 10 minutes. Run a knife around the edge of the pan and gently release the springform. Invert the cake onto a plate.
Allow the cake to rest inverted on the plate for about a minute. Give it a gentle tap and carefully remove the pan bottom. If some of the apple comes off, it is easily replaced. This cake is best served slightly warm, but I also loved it the next day for breakfast.
February 23rd, 2010
This post could also be entitled "True Confessions of a Recipe Tester." Here’s the story: Marion is a very skilled soup maker who lives in NY State; she is also a Hannaford customer and two of her recipes were featured in the January/February issue of Hannaford fresh. Her recipes came through my kitchen last summer for basic testing.
As I read through the recipes, a few culinary red flags went off. What – no olive oil? no saute? Seasoning salt is the only seasoning? No broth, only water? Hmmm…What will I do with all the leftover soup?
Well, I tip my chef’s hat to Marion. This recipe, chock full of veggies, bright with tomatoes and studded with toothsome barley, has been made three times this winter. We have enjoyed this soup in the straight vegetarian version and with pulled rotisserie chicken meat. Slices of pre-cooked chicken sausage also worked great
Everyone who has tasted this soup agrees with my evaluation. This recipe is a winner, seasoning salt and all. Marco is especially fond of this soup. As he accents his bowl with way too much grated Parmesan, he likes to exclaim "See I do eat vegetables!" I like to portion it out for quick lunches from the freezer. I might add that this soup is very budget-friendly. Skip the take-out soup and brown bag it!
Scroll all the way to the end of this post for a slow cooker preparation.
Marian’s Vegetable Barley Soup
1 (28-oz.) can crushed tomatoes
2 tomato cans of water (about 7 cups)
1 tsp. seasoning salt, more to taste
1/4 tsp. ground black pepper
4 small onions, peeled and finely chopped
6 celery stalks, finely chopped
3 large carrots, peeled, halved and sliced 1/4-inch thick
2/3 cup barley (rinsed and picked over for stones)
1 (16-oz.) pkg. frozen mixed vegetables
12-oz cooked chicken, cooked ground beef or fully cooked chicken sausage (optional)
good quality extra-virgin olive oil (optional for drizzling on finished soup)
In a large stockpot, combine tomatoes, water, seasoning salt, onions, celery, carrots, and barley. Bring to a boil over high heat. Stir well and reduce heat to low. Simmer covered, for about 1 hour. Vegetables should be tender.
Add frozen mixed vegetables, increase heat to medium, and simmer until frozen vegetables are tender, about 8 to 10 minutes. Adjust seasonings if necessary.
The soup is ready to be served at this point. If desired, add the cooked meat or poultry. This soup is thick. Thin with a little water if desired. Serve hot. For extra flavor, drizzle a very small amount of fragrant olive oil over the soup.
Adapted with Courtesy of Fresh Magazine November/December 2009
Cook’s Note: This recipe could easily be adapted for your slow cooker. Layer the carrots, onions and celery into the slow cooker. Sprinkle the barley and seasoning salt over the veggies. Add the tomatoes and 6 cups of water. Do not stir. Cover and cook on Low for 8 hours. Thaw the frozen veggies on a plate on the counter while the soup cooks. To finish the soup, stir in the thawed vegetables and meat if using. Cover and cook on high for 30 minutes or until veggies are tender and meat is warmed through. Add additional water if needed to thin out the soup. Adjust seasonings.
February 10th, 2010
I whipped up this pie for a pot luck party and I did not bring home any leftovers. Creamy, sweet with white chocolate and kissed with vanilla, this pie is a winner. Dorie Greenspan featured this recipe on her blog back in November and I filed it away to try. Canned sour cherries took the place of the bananas with much success, their tart bite offset by the dreamy filling.
No-Bake White Chocolate Pie from Parade Magazine, 1-2-3 Bake
4 oz. white chocolate (preferably imported), finely chopped
1/2 lb. cream cheese, at room temperature
1/4 cup sugar
1 tsp vanilla extract or vanilla bean paste
1/3 cup sour cream
1/2 cup heavy cream, chilled
1 banana, thinly sliced (or 1 cup of drained canned cheeries)
1 (9-inch) ready-made chocolate cookie crust (or homemade)
1. Warm the chocolate in a bowl set over a pot of lightly simmering water. Remove from heat when only partially melted; stir to melt completely.
2. Beat the cream cheese, sugar, and vanilla until smooth. Beat in the chocolate, then the sour cream. Whip the heavy cream until firm; gently fold into chocolate filling.
3. Put the banana slices on the crust, top with the filling, and chill at least 2 hours. If you’d like, sprinkle with grated dark chocolate before serving.
February 8th, 2010
My mom gave me a copy of the Uncommon Goods catalog because it had some "neat" kitchen items in it. She defintitely wasn’t kidding. I could have easily linked twenty more items but I excercised restraint so as to let you do your own surfing.
A file box of cutting boards, color coded for different foods and dishwasher-safe. Brilliant.
Tea cup hooks, grouped together for organizing, so adorable and kitschy.
Dish scrubbers form Japan made from peach pits and corn cobs, totally cool!
Food Survival Kit, don’t leave home without it 
Odd Size Measuring Spoons - Love it!
Uncommon Goods offers up all kinds of items from home decor to office supplies. So if you are looking for a new piece of jewelry or a "Made in the USA" baby gift, start your search at Uncommon Goods.
February 3rd, 2010
Family friends of ours, the Scottos, have a terrific restaurant in New York called Fresco By Scotto. They are regular guests on The Today Show and a recent segment reminded me how much I love their first cookbook, Fresco. If you are in NYC make Fresco a destination. Marion is an amazing, gracious host and the food is wonderful too.
Hands down, this is my favorite recipe from the Fresco cookbook. With a cup a soup and a salad it makes a perfect winter meal. I have offered a vegetarian option at the end of the original recipe.
Sausage and Leek Tart with a Fennel Crust
Makes one 10 to 11-inch tart
Fennel Tart Dough
2 1/4 cups flour
1 cup of butter, cut into cubes and chilled
1 Tbsp. fennel seeds, crushed in a mortar and pestle
1 tsp kosher salt
1 large egg, lightly beaten
Place the flour, butter, fennel seeds and salt in the work bowl of a food processor. Pulse 10 times or until the mixture resembles crumbs. In a smaller bowl, whisk together 2 Tbsp. of water with the eggs.
With the food processor running, add the egg mixture through the feeding tube. Pulse 8 tie or just until the dough comes together. Remove from the bowl, wrap in plastic and refrigerate for about one hour. Let the dough stand at room temperature for about 20 minutes before rolling it out and fitting it into your favorite tart pan.
Time Saver: If you find that you like this crust, double the recipe and freeze one ball of dough for future use.
Filling:
2 large onions or 2 lbs. leeks, sliced thinly
1/4 cup olive oil
3/4 lb mild Italian sausage, casings removed and crumbled
1 tsp. chopped garlic
1 tsp. salt
3 large eggs
1 cup heavy cream
2 Tbsp. chopped fresh parsley
1/2 lb. shredded Fontina cheese (or Gruyere)
12 plum tomatoes, sliced 1/4 inch thick and drained on paper towels
(I used large cherry tomatoes as could not find any good plum tomatoes. I used 1 pint but 2 would have been better.)
Preheat oven to 350 degrees. Heat 2 Tbsp. of olive oil in a large skillet and cook sausage for 7 minutes. Break up the meat while it cooks. Drain and set aside. Discard the fat. Heat remaining oil and saute the onions until they get nice and soft. Add the garlic and cook for about 15 minutes. Season with salt and pepper. Set aside and allow to cool
Combine the eggs and cream and mix well. Add the parsley. Set aside.
Spread the onions or leeks over the tart shell bottom. Spread the sausage meat on top. Cover the meat with the cheese. Now place the tomatoes on top in a nice pattern, layering them just so they overlap slightly. Carefully pour the egg mixtue over. Place tart pan onto a cookie sheet and bake for 50 minutes. Let the tart cool slightly before you cut it to serve.
Go Veg!
I decided to make this tart vegetarian as we are trying to cut back on our meat consumption 3 to 4 nights a week. So instead of the sausages and heavy cream, I used 1 cup ricotta cheese with about 1/4 cup freshly chopped basil. It worked great, but I confess to preferring the one with sausage better!
February 2nd, 2010
My brother-in-law, Jock, introduced me to this recipe over a year ago. It wasn’t until Mo and I were at the Shapiro’s holiday party for the Communications Strategy Group, that I too fell in love with this wonderful lasagne. Steven’s wife Tracey throws the best holiday party. She used the Denver based caterer Kristen Hanson. Everything was delicious but no one could stop talking about the lasagne.
When I got home I quickly checked my Everyday Italian book but it wasn’t there, however it is on the Food Network’s site. Michael Chiarello had one posted there too, but his is a little more complex. Giada’s features crumbled amaretti cookies, which makes this dish unique. I made a few alterations which included adding mushrooms and caramelized onions and removing the basil just because I didn’t have any. For Giada’s recipe click here.
I followed her recipe exactly except for a few things. I used whole wheat flour for my bechamel sauce (white sauce) as this gives it a nutty flavor. Additionally I added:
1 lb. sliced Shitake mushrooms, sauteed with 2 chopped garlic cloves and 1/4 tsp. dried thyme.
3 onions, sliced and caramelized (You can use Kimberly’s slow cooker method featured on the French Onion Soup or use Tracey’s method in her Israeli Couscous)
I layered the mushrooms and onions together between sheets of fresh pasta. Giadia uses the no-boil variety. I think making it with fresh is better but if you’re pressed for time use the no boil sheets.
My layers were as follows:
Bechamel, lasagne sheet, butternut squash puree and cheeses, lasgane sheet, bechamel, mushrooms, onions, and parmesan cheese, lasagne sheet, butternut squash and cheeses, final lasagne sheet and bechamel and cheese. So the 3 layers were 2 butternut squash and one onion and mushroom. Delicious!
Being pressed for time one night, I used the frozen butternut squash. I defrosted sauteed it with 1 diced yellow onion it then pureed it in the food processor with the basil and ameretti cookies which shaved off a bit of time. I know there is even canned butternut now so that might be another way to try it, either way, this recipe is really good.I served it with some grilled asparagus. It’s light, delicate, yet flavorful. Perfect with a glass of white wine.
PS from Kimberly: Stay tuned for Pumpkin and Sausage Lasagne, the pictures have not made it out of the camera yet. Clearly lasagne is perfect fare for cold winter nights.
February 1st, 2010
I would like to tell you that my children happily ate their bowls of rice and beans while simultaneously thanking me for helping them to keep their world in perspective, but I would be lying.
At age 4, we let Vincenzo off the hook but I did not cook for him. He ate cereal, cheese sticks and hard boiled eggs. Maverick (almost 9-years-old) did eat rice and beans but began to complain loudly on the 4th night. Our 11-year old, Lollie, managed to find other places to eat dinner for 4 of the 5 nights and then wanted to know why she couldn’t "just have rice?" She proceeded to pick at her dinner opting for a heavy dessert of apples and bananas.
For me, the humility began on day one when I placed my pot on the stove thinking that many women in Haiti probably don’t even have access to their pots. I was grateful for the raw ingredients, the clean water supply and the steady stream of natural gas for cooking. I was even appreciative of the loud complaining at the table because at least it meant that there was food to complain about.
The aroma of the rice and beans mimicked the scent so redolent in the employee break room at the Eliot and it brought a smile to my face. Making Haitian rice and beans was a simple way for me to honor the people of Haiti, to recognize their hardships and to save a little money to send their way.
Other than dinner, we did not make any changes to our eating routines. Breakfast, snacks, lunch and dessert remained intact. We did not serve any drinks with dinner and then when they kids announced that they were thirsty, we asked them to imagine how thirsty the Haitian children must be. During grace, we said special prayers for the people in Haiti and for the people trying to help them.
Amid the intermittent protests, we did have some fantastic conversations:
What do you appreciate about living in the United States?
“Vincenzo has good doctors.”
“I like that girls and boys can go to school.”
“Libraries and sledding hills.”
“Choice”
“I like that we have a real house and that we are not frozen at night.”
What do you think the children in Haiti are sad about?
“That their families got killed or hurt by the earthquake.”
“That their houses are broken.”
“That everything they know is destroyed.”
“That there is no safe water to drink.”
If you could do anything for the people of Haiti, what would you do?
“Give them $1000 of my own money.”
“Let them come live in the United States.”
“Give them my toys.”
"Make sure the USS Comfort stays until everyone is feeling better."
What did you learn from eating rice and beans for 5 nights?
“I don’t like rice and beans.”
“We are lucky that to have grocery stores and money to buy food.”
“The kids in Haiti would love to eat dinner at our house.”
What do you want for supper tomorrow night?
“Scrambled eggs with bacon and toast”
“Corn and potatoes and a big, giant steak”
“Hamburgers with chips and pickles too”
"Lasagna"
"Any kind of salad"
We also had an in-depth talk about how life goes on, even in the midst of tragedy and sadness: How babies are born, how birthdays are celebrated and how championship football games are played. We discussed difficult situations around the globe from violent civil wars in Africa to illiteracy in Appalachia. We concluded that we are very lucky, that we should remember to share our blessings and gifts with others less fortunate.
The combined cost of the rice and beans was $5.70. All of the other ingredients were in my pantry.
In the end, our family donated an additional $84.00 to the Haitian relief effort. This mama was super proud when Maverick suggested we skip “Friday pizza night” and eat pasta instead. He then concluded that “We could donate the money we save to the kids in Haiti.”
My experiment worked!
Some of the many organizations contributing to Haitian relief:
Much Ministries
Doctors Without Borders
International Red Cross
Partners in Health
Catholic Relief Services
For the original post on Haitian Rice & Beans, click here.
January 27th, 2010
My heart is aching for the people of Haiti. At my first "real" job in Boston, the majority of my staff was Haitian: Aloudes, Jean, Lucien and Martine, just to name a few. It was many years ago but I remember with such fondness speaking French with them and taking care of our customers at the Eliot. Being so far away from Haiti, in my comfortable home with its well-stocked kitchen, I felt helpless and unable to help the poeple of Haiti.
Angelica(r.jpg)
Don’t get me wrong; I understand that making a monetary donation and actively praying is doing something. All of the money pouring into Haiti will accomplish a lot of necessary good and it help an impoverished country recover from the ravages of the huge earthquake. But I wanted to do more than just send a check. I wanted to go to Haiti, to help the desperate mothers and to comfort the frightened children but that was not going to be possible, so I sent in our donation.
And still my heart was very heavy, especially at night as I drifted off to sleep in my cozy flannel sheets and clean down comforter. Then I had a thought: We will eat Haitian Rice and Beans for 5 nights in a row and we will donate all of the money that we would have spent on our food to the Haitian relief effort. I wanted my children to understand and appreciate all of the goodness that they have available to them every single day. I wanted them to understand that an uncharged ipod is hardly a calamity when compared to starvation.
It is important for me to note that our children are charitable. They regularly make donations to our local food pantry, Boston Children’s Hopsital and FIRST. They understand that when they have a windfall of birthday money, some should be saved, some should be shared and some should be spent.
My intention of Haitian Rice and Beans was to drive the point home of how good we have it and I am happy to report that it worked. In fact, it worked in spades and my heart felt less heavy every time I smelled and stirred the rice and beans.
Please check back tomorrow for the 5-day dinner diary and for our donation report. In the meantime, if you like this idea, do try it. Share the idea with your friends and family, I promise your effort will be worthwhile.
Haitian-Style Rice and Beans, adapted from All Recipes
1 (8-ounce) package dry kidney beans (about 1 cup dried beans)
1 tablespoon kosher salt
4 tablespoons olive oil, butter or bacon fat
1 medium onion, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice
2 bay leaves
1 teaspoon adobo seasoning (or other seasoning salt)
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
pinch crushed red pepper (optional)
1/8 teaspoon dried thyme
1/2 teaspoon dried oregano
1. Place beans and salt in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours. Drain the beans, reserving the cooking liquid.
2. Heat oil in the bean pot over medium heat. Saute onion and garlic until fragrant. Measure reserved liquid and add water to equal 5 cups. Set aside.
3. Stir in the uncooked rice, bay leaves, adobo seasoning, black pepper, red pepper, cloves, thyme and oregano. Cook and stir until everything is coated with the seasonings. Add back the beans and 5 cups of reserved cooking liquid. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and simmer for 20 minutes until rice is tender.
Some of the many organizations contributing to Haitian relief:
Much Ministries
Doctors Without Borders
International Red Cross
Partners in Health
Catholic Relief Services
If you are not a cook or cannot commit to homemade rice and beans, do not let that deter you from trying out this enriching excercise. Go with boxed red beans and rice. This Goya brand was available at my grocery store for $2.50/box.
January 27th, 2010
Over the Thanksgiving holiday, we visited dear friends in Virginia. Flavorista Mary-Jo had picked up a copy of the Food Network’s magazine and it featured a Jamie Oliver recipe for Baked Camembert Pasta which sounded lovely but we were not feeling like pasta. Instead, we followed the first few steps of the recipe and slathered the rosemary & garlic infused camembert onto slices of baguette.
Seriously easy, seriously impressive… With the Superbowl approaching, think of it as upscale game day fare.
Ooh la la! Cheese Heaven!
Oven-Baked Rosemary and Garlic Camembert adapted from Jamie Oliver
1 (8-oz) box of camembert cheese
2 cloves of garlic, peeled, sliced or minced
1 sprig of fresh rosemary, pick the leaves off the woody stalk
sea salt and freshly ground black pepper
2 Tbsp.extra virgin olive oil
1 baguette, cut into 1/2-inch thick slices
Preheat the oven to 350 degrees F. Unwrap the cheese and place it back into the wooden box (or place it into an oven-safe bowl). Use a paring knife to cut away the top of the cheese making a small well in the center of the cheese (see first pic above). Place the prepped cheese onto a baking sheet.
Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle the olive oil. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil. Bake the cheese in a for about 25 minutes, until golden, melted and poofed.
Serve warm cheese with baguette slices.
January 24th, 2010
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