Eat. Drink. Memory.

Play to Put Down Hunger

I am so grateful for the good and wholesome food I enjoy cooking, eating and feeding my family and friends.  I am so fortunate. The thought of anyone going without a nutritious meal is sacrilege.  Yet millions go hungry every day.   

Inspired by  Heather Johnston's hunger education and advocacy at her blog, SoGood, I decided to add some links to my site as well.

Try this Free Rice game, do some good by getting food to hungry people, and build your vocabulary at the same time.  It's a win-win.

Armchair Traveler in the Kitchen

About a week ago I started staring dreamy-eyed at the February edition of Gourmet. I've been dreaming of North Africa, the place, the cuisine, the spices.

I recently bought a cookbook on North African cuisine so when I saw Gourmet's spread, an eyeful of gorgeously photographed Algerian recipes, I was snared.

Then Saturday I decided it would be a good idea to spice things up in my little world.  Shrimp Charmoula and Chicken tagine as well as the ill-fated flatbread were up.  Instead of the beignets, I whipped up Devil Dog Cake from a Sunday dinner article in the same edition because chocolate goes with everything, and it is the most important food group -- just kidding.

The shrimp were easy and tasted perfect.  I loved the subtle lemon-honey flavor to offset the heat from the chilies.  T he chicken dish was simple and savory.  I substituted apricot preserves since I didn't have any bitter or blood orange preserves, then I squeezed in the juice of a blood orange and added a little orange zest. Finally, I couldn't resist tossing in a handful of raisins.  The chicken was wonderful, but unless you have a taste for leadweights, skip the flatbread and run straight to Atlanic Avenue where you can buy it from people who atually know what they're doing.

As for the cake, I can't say enough for how delicious and moist it was, but the icing was just okay.  Buttercream is better, although you might substitute marshmallow fluff and get some interesting results. Next time I'll line the pan with parchment paper too, although th recipe didn't call for it.  It's that one extra step that makes all the difference in a cake that looks perfect every time and one that sticks unfortunately to the pan.

Fit, Not Fat

No one is going to stuff a Cuban into my hand because I'm underweight.  I am everything anti-size 2.  I like my food, but I like being healthy also.  I certainly could stand to exercise more than my keyboard and more than my hand to my mouth.

My primary problem remains this: I like cooking and I like eating. 

Lately I'd been crushing on the 100-calorie snack packs.  Not because they were particularly nutritious but because they packed a relatively low-cal sugar rush.  Sure, I knew they weren't exactly carrots, but until I ate the whole box, they gave me a sense of control -- portion that is.

And as a dairy junkie who recently finds herself highly allergic to all things dairy, I realized that I need to make some dietary changes.  I've become more intimate with soy than I ever would have dreamed possible. 

And so I was delighted to meet Women's Health magazine's nutrition specialist Keri Glassman, author of The Snack Factor Diet, who dished up some calorie saving (if not calorie burning) tips.  As a huge fan of Fage Greek yogurt, I was more than a little excited by the thought of making dips sans sour cream.  The herb and chicken broth steam baths for veggies sounded like a good way to pack in the flavor without added sodium or fats too. 

Glassman would make a piece of spaghetti look -- um -- extra large, so I think she's onto something. Any time someone tells me there are ways to eat more good food without gaining weight my little measuring cups perk up.

The Beet Queen

I can never say enough wonderful things about beets. 

Yes, I know many of you gentle readers can barely contain the gag reflex at the mere thought of this terribly misunderstood tuber.

When pickled beets were the only beets I'd ever befriended on a plate, I, too, was one of you. 

But, my how times and palates have changed.

Today I just had to have a little roasted beet salad with shredded carrots, baby corn, feta cheese and pecans. Simple to make and easily dressed with a fruity extra virgin olive oil from Tuscany and a splash of seasoned rice wine vinegar.  Salt and pepper to taste. 

Beets are a beautiful thing.

Beet Salad

1 cup grated carrots

2 medium beets diced

1/2 cup baby corn

1/4 cup pecans

1/4 cup crumbled feta

In a shallow bowl layer ingredients -- carrots, baby corn, beets, pecans and cheese.  Twist a few grinds of pepper over top, then dress with olive oil and rice wine vinegar. 

Serves 4.

To Soy, With Love

Ever since I discovered recently that I am allergic to -- sigh -- all things dairy, I've been trying new ways of cooking and eating.  It's been moderately successful since I am a hardcore, dairy junkie.

The problem is that i get these charming welts if I overdo the dairy.  Plain yogurt seems palatable as does a moderate amount of cheese. Milk is out as is sour cream. Ice cream sends me in to paroxysms of delight followed by stomach pain which can only be likened to being jabbed with knitting needles.

What's a woman to do?

Try to enjoy soy, it would seem.  I've substituted soy milk and creamer in my coffee and tea.  At first, I was appalled, but now it seems to have grown on me and I barely miss the half & half.  Plus, i don't have large blistery red spots on my body.

Since the soy has been good for the milk situation, I thought I'd give it a whirl in the meat substitute department as well.  I've always loved eating tofu (in restaurants) but have never liked cooking with it.  Why? Because I didn't know what I was doing and ended up with a gross mess.

Thank goodness for video and on line tutorials!  Now I can fry tofu with the best of them. 

After discovering how to dry fry tofu, I whipped up my own version of yummy veggie and marinated tofu stir fry.

Marinated Tofu-Vegetable Stir Fry

Ingredients for Marinade

Whisk together 2 Tbs Soy sauce, 1 Tbs sherry, a splash of seasoned rice wine vinegar, 1 teaspoon of sugar, 1 Tbs of grated ginger and 1 Tbs of minced garlic.  Add dry-fried tofu triangles to marinate for about 5-10 minutes.  Longer makes the tofu too salty in my opinion.

Ingredients for stir-fry

2 cups cooked thin spaghetti or linguine
1 cup snow peas
1 cup mung bean sprouts
1 cup julienned carrots
1 cup sliced cremini mushrooms
1 cup baby corn

1cup marinated dry-fried tofu (use firm or extra firm)

Heat 2 Tbs of sunflower oil over medium high in your wok or large skillet.  Add all vegetables, except mung bean sprouts.  Stir-fry quickly until veggies are crisp-tender.  Add cooked pasta and tofu with liquid from marinade. 

For those who like a little kick, add a teaspoon or two of garlic chili paste. 

Serves 6-8.

See How They Run!

Chef in the making got into the test kitchen Sunday to make some snacks from his Shrek Cookbook. His
Three Blind Mice Melts were dee-lish.  The cookbook describes these "cheesy snacks"  as perfect for "pacifying the local farmer's wife if she comes calling with a carving knife."

Three Blind Mice Melts

Ingredients for 4 servings (or 2 if you're greedy)

2 English Muffins, halved and toasted
2 slices of ham, halved
11/2 cups cheddar cheese, grated
1 egg, beaten
salt and pepper to taste
1 dash of Worcesterchire sauce

Preheat the broiler to medium.  Put grated cheese in a bowl, add beaten egg, salt & pepper, and Worcestershire sauce.  Mix well.  Place ham slices on top of toasted English muffins, top with cheese mixture, then place under broiler until chees has melted and is golden. 

A Chef in the Making

My son loves to eat the dishes I prepare.  He is equally enthusiastic about eating out.  So it comes as no surprise to me that he enjoys reading cookbooks and he has now taken to commandeering my kitchen for preparing impromptu treats. 

One of his favorite cookbooks is DreamWorks Shrek Cookbook featuring such delicacies as Three Blind Mice Melts, Pinocchio's Pasta Bake and Mini Eyeball Pizza.

The  kids's cookbook comes complete with kitchen guidelines (hygiene and safety) as well as some 30 kid-friendly recipes for breakfast, lunches, dinners and desserts.  Don't be alarmed by the titles: Swamp Rat Kebabs are actually lamb kebabs skewered with green pepper and red onion while Stir-fry Worms and Insects is pasta, fresh veggies and tofu.

Yesterday he wanted to cook but the cupboard was bare since we'd been away for the holiday.  After a quick persual of the fridge, he came up with bagel bruschetta -- a whole wheat bagel topped with grated cheddar, parmesan and baby spinach leaf.  Not bad for a beginner.

Too bad we gobbled it all up before I could grab the camera. We'll try to practice more restraint tonight.

Crabcakes to Die For

We were looking to eat at Rippon's (120th St and Coastal Hwy, Ocean City, Md., 410-723-0056) because we'd heard it was the place to get a crabcake sandwich, peel and eat steamed shrimp, or heavenly, heavenly steamed Maryland blue crabs.

But, alas, we were three days early and set to leave the morning of the season opening.  So, we wandered into a nearby 7-11 for a bathroom break and to ask a local for some advice.  "We're looking to eat something other than McDonald's," I said.  "Seafood would be good."

We got the bathroom break and a blank stare from the cashier.  But as luck would have it a local man of few words said: "Across the street. They've got good food."

"It's open?" I asked.  From where I stood I saw only what looked like a diner that was undergoing construction.

Risk is full of rewards.

I would never have imagined this ordinary looking restaurant with its sports bar interior (big screens, mini-screens, screens everywhere) would produce such an amazing crabcake.

We ate a late lunch at the Crabcake Factory and their crabcake sandwich ($9.99) accompanied by homemade potato chips (who would ever order fries) is the best I have ever eaten.  No filler.  Did I say no bread crumbs, no crackers, no nothing but lump crab meat.  I would have liked a little more remoulade, but this is a minute point.

We also had lump fin nachos ($14.99) with pico de gallo -- a first for me.  Nice, but would have been loads better if they'd used something other than generic processed cheese dip.  I imagine these with melted sharp New York or Vermont cheddar and a juicer, lime-ier pico. 

Washed it all down with a Skipjack Amber ($3.25).  Who knew Anheuser-Busch had such good tasting beer?  It had nice creamy head, flavors of roasted nut and caramel.  The floral, citrus and spice aromas went to my head, so I had not one but two.

Chocolate lava cake ($4.99) finished us off.  Nothing new here.  Chocolate shell, under-baked cake, whipped cream  Very pretty. Tasty. I wouldn't write it off, but I've eaten this cake or some version of it hundreds of times.

Can't get to OC?  Order online for door-to-door FedEx delivery. Toll Free at 1-866-899-LUMP.  Be prepared to open your wallet wide.  A dozen 3-oz crabcakes goes for $79.99, plus shipping.

A Regal Recipe

Ella Nemcova, chef of the Regal Vegan, shared this wonderful recipe for Ukrainian Borscht.  Beet-lovers will be delighted and beet-resisters will be converted.

Ukranian Borscht (traditionally vegan)

Yield: 8 servings

Cooking/working time – about an hour

 

1 lb beets, peeled (one large beet or two small ones)

¾- 1 lb peeled Yukon gold potatoes (2 decent sized potatoes)

½ lemon

1 Tbs good extra virgin olive oil

2 veggie stock cubes

2 carrots, peeled

1 small cabbage (or half of a large one, any kind will do. Traditionally, we use the regular white cabbage, but I like savoy and red cabbage as well)

½ cup of canned, chopped tomatoes (or very ripe fresh ones)

2 peppers (one green, one red)

1 onion

2 Tbs of white vinegar

1 Tbs of agave nectar (you can use honey or sugar to sub)

3 cloves of garlic, crushed

Sea salt & a few cracks of fresh pepper

¼ cup grated fresh horseradish, plus more for garnish (use jarred to sub)

¼- ½ cup fresh dill, roughly chopped - plus more for garnish

 

Cut beets and potatoes into large chunks (2” or so). Place beets and potatoes in 5 qt pot with 2 ½ quarts of cold water (or keep these proportions in another pot). Bring to a boil and let cook for 20 minutes.

 

Meanwhile, chop cabbage, chop onion and grate carrots. Sauté onions and carrots in 1 tbs of olive oil for a few minutes and add tomatoes. Cover and let cook for 10 minutes or so, until the mixture becomes thick, like a soffrito.

 

Remove potatoes and beets from pot and squeeze lemon over them. Let them sit on the side absorbing the lemon juice while you add the cabbage, peppers and carrot tomato mixture and veggie boullion cubes to the pot. Let that cook for about 10 minutes.

 

Add the beets and potatoes. Let this cook together until the cabbage has wilted. Once done, add crushed garlic, salt and pepper, fresh dill and grated horseradish.

Dress each bowl with its own garnish. This soup improves as it sits, but it’s great right away too. Enjoy!

photo by: Lee Seidenberg

 

Think Real Food for Real People

Sometimes it seems like bad luck is your middle name.  But then we find we do get what we deserve – and in the most unexpected ways.

At least that’s what happened to Ella Nemcova, chef and founder of  The Regal Vegan, a dinner delivery service in Park Slope that offers meatless and healthy alternatives to takeout.

Nemcova was slogging her way through the corporate world.  She'd been a copywriter for 10 years and found the task thankless.  Her apartment had been burglarized and her landlord was trying to have her evicted.

"It was breaking me," recalled Nemcova.  "...All of these things were happening. (I said) I get it. I've got to go."  So, the copywriter turned chef packed up her belongings and took off for a few months of travel, which resulted in year-long excursion that had her nibbling and noshing through Europe, India, Southeast Asia and Russia. 

On her journey, she explored new spices, textures and flavors in the markets of the places she visited and in the homes of the people she met. "When you're on the road, you have no idea what you're eating. I met these amazing Cambodian kids and they invited me home to eat," said Nemcova, laughing.  "I asked, 'What's this?'  And they said, 'We'll tell you later.' It had these really small bones."

Happily for those of us who associate the “V” word with strange entrees having the texture and flavor of sawdust, Nemcova returned home to experiment with her diet and her menus.  Soon her desire to eat well and feel  fantastic translated to her life's work, The Regal Vegan. 

Eating well and creativity in the kitchen were important to her. The fact that she was energized as well as sleeping and feeling better than she had in years, was no small bonus.  "I had to eat food that was  wonderful, that had fine quality.  You can't back away from flavor. It makes no sense," she said. 

Her detox diet, Ellavation, was developed to get her system back into shape after her travels. Nemcova sought help at the Institute of Integrative Nutrition, learning to eat the best foods for the best health.

Her years in advertising paid off.  Nemcova's creative menus are as gorgeously explained as they are prepared.  The meals are composed from fresh, seasonal and organic ingredients and the menus vary weekly.  Clients can access her website or Nemcova will email the week's offerings.

You won't even miss the meat.

photo by: Lee Seidenberg