Piquant

5th annual Brooklyn Blogfest June 8 at Lyceum

How many bloggers does it take to fill the Brooklyn Lyceum?

Come find out at the Brooklyn Blogfest  June 8 at 7:00 PM when the borough's most opinionated and dedicated bloggers (and surprise special guests) step away from their keyboards to sound off about how and why Brooklyn remains such a rich source of material and inspiration.

But forget about filling the room. Here's the real question the Brooklyn Blogfest will answer: How many bloggers does it take to wrap their arms around New York's most happening borough?

So, whether you are a blogger, wannablogger, reader, or media maven, you'll want to come see for yourself. And meet up with this year's most tenaciously keen tribe of bloggers as they gather to celebrate all the reasons Brooklyn is such a potent source of runaway creativity.

Since it was founded in 2005, the Brooklyn Blogfest has established itself as the nexus of creativity, talent, and insight among the blogosphere's brightest lights. This year will be no different as a panel of blogging's best dissect the unique brand of entrepreneurial creativity flourishing here.

This year, award-winning WNYC journalist Andrea Bernstein will moderate a panel, which includes bloggers from Brokelyn, Gothamist, Bed-Stuy Blog and more.

Also on tap: a video tribute to Brooklyn's most visionary photo bloggers, special networking sessions for like-minded bloggers (i.e. Blogs of a Feather), the return of the ever-popular Shout-out, when bloggers are invited to share their blogs with the world, and a roof-raising after-party with ABSOLUT® VODKA cocktails, food and music. 

"The borough of Brooklyn has always been front and center in the world of blogging," says Louise Crawford, founder of the Brooklyn Blogfest and onlytheblogknowsbrooklyn.com. "Whether you live by a blog, blog to live, or live to blog, you'll want to come out on June 8."

USO2GO Comforts of Home AVON care packages for troops

SHOW THE TROOPS YOU CARE

SEND COMFORTS OF HOME

For only $10.00, you can sponsor an Avon Cares USO2GO Kit, which the USO will deliver to isolated troops deployed abroad.

This is a wonderful opportunity to express your gratitude to our brave service men and women.

The Avon Cares USO2GO Kit includes five full-size toiletry products. You can also send a personal message of encouragement with each kit.

Additionally, Avon Products, Inc. will donate $4.00 of your $10.00 to the USO to help provide emergency relief programs, family assistance activities, entertainment tours and more.

There is no limit to the number of kits you can send, so support the people who support you the men and women of the U.S. armed forces.

Kit includes:

* 1 On Duty Unscented Roll-On Anti-Perspirant Deodorant; 1.7 fl. oz.
* 1 Skin So Soft Original Moisturizing Shower Gel; 5 fl. oz.
* 1 Moisture Therapy Intensive Treatment Lip Ointment SPF 15; .5 fl. oz.
* 1 Moisture Therapy Intensive Hand Cream; 4.2 fl. oz.
* 1 Moisture Therapy Soothing Oatmeal Body Lotion; 13.5 fl. oz.

To order yours, please contact marymacraewarren(at)yahoo(dot)com

Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche recipe

The arrival of spring's first crops, rhubarb and strawberries, are a welcome reminder that the warmer months of summer are not far away. When you put the two together—juicy sweet strawberries and tart rhubarb—over freshly-baked shortcakes and top them with a silky, gingered cream topping, it's easy to create a simple and delicious dessert that everyone will love.

"Many people are intimidated by using fresh rhubarb in recipes, because they are just unfamiliar with how to prepare it. Yes, rhubarb is known to have a tart taste, but when paired with sweet spring strawberries, the best of both ingredients shine through," explains CIA Chef Stephen Durfee from The Culinary Institute of America at Greystone in California's Napa Valley. "The only caution for those making this dish at home is to be careful not to overcook the rhubarb, as it can get soft very quickly."

This new twist on how to make classic strawberry shortcake, was created to take advantage of both crops that are currently in season at supermarkets and farm stands everywhere. For those of you interested in pairing this treat with wine, Chef Durfee recommends serving it with a late-harvest Muscat, which provides another layer of fruity aroma.

If you are looking to take advantage of fresh strawberries and rhubarb, but don't feel like baking, you can always prepare the topping and serve it over your favorite store-bought biscuits as well.

These and more recipes are explained and illustrated in The Culinary Institute of America's Season's in the Wine Country (2010, Chronicle Books) cookbook available at bookstores nationwide or at www.ciaprochef.com/fbi/books/SeasonsWineCountry.html.

To watch CIA's Chef-Instructor Stephen Durfee demonstrate how to prepare Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche click here: www.ciachef.edu/Shortcakes.

Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche

Makes 9 small square shortcakes or 8 small round shortcakes

Vanilla Shortcakes

• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 2-inch section of a vanilla bean
• 1 to 1 1/2 cups heavy cream
• 3 tablespoons melted butter

Rhubarb

• 1 pound rhubarb, cut into 1/2-inch cubes (about 1 quart)
• 3/4 to 1 cup sugar, depending upon desired sweetness
• One 2-inch piece fresh ginger, peeled and halved (about 1 1/2 ounces)
• 2 cardamom pods
• 2 cups fresh strawberries, cut into 1/2-inch thick slices

Whipped Cream and Crème Fraîche with Ginger Chips

• 1/2 cup crème fraîche
• 1 cup heavy cream
• 2 teaspoons sugar
• 1/2 cup ginger chips or candied ginger, finely minced

For the shortcakes:

1. Pre-heat the oven to 425°F.
2. Sift the dry ingredients into a large mixing bowl. Slit the vanilla bean and, using a sharp paring knife, scrape the seeds into flour mixture. Stir the flour mixture to distribute the vanilla seeds.
3. Starting with 1 cup of the cream, mix the cream into flour with a large wooden spoon or silicone spatula. Add additional cream as necessary to take up all of the dry ingredients into a firm ball of dough with no dry spots; it should not be sticky.
4. Turn the dough onto a lightly floured surface and knead about 20 times, until the dough becomes smooth, but not shiny, and firm but pliable. Pat the dough into a square approximately 9 x 9 inches. Cut the dough into nine 3-inch squares. Alternatively, use a 3-inch round cookie cutter, cutting circles as close as possible to one another and folding the scrap dough under the main dough.
5. Brush each shortcake on both sides with a light coating of melted butter and place on an un-greased baking sheet. Place in the oven and bake until puffed and light golden, about 15 minutes.
6. Place the shortcakes on a cooling rack and allow to cool completely.

For the rhubarb:

1. Toss the rhubarb, sugar, ginger, and cardamom pods in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.
2. Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan. Remove sieve with the rhubarb and place over a bowl. Remove and discard the ginger and cardamom.
3. Bring the liquid and sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar is dissolved, about 3 minutes. Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, about 3 to 4 minutes. Remove the rhubarb mixture from the heat and reserve at room temperature while preparing the whipped cream. Rhubarb will continue to soften as it sits.

For the whipped cream:

1. Place the stainless steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream. Place the crème fraîche, cream and sugar into the chilled bowl and whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Gently stir in the ginger chips. Reserve until needed.
2. Place the saucepan with rhubarb mixture back on the stove over medium-high heat. Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes. Tease shortcakes apart with a fork. Divide rhubarb and strawberry mixture between the shortcakes (about 1/2 cup per serving) and finish each shortcake with a small dollop of whipped cream.

Nutrition analysis for Rhubarb and Strawberry mixture per 1-ounce serving: 25 calories, 0g protein, 6g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g fiber.

Nutrition analysis for Shortcake serving: 260 calories, 4g protein, 27g carbohydrate, 16g fat, 210mg sodium, 50mg cholesterol, less than 1g fiber.

Nutrition analysis for Crème Fraîche per 1-ounce serving: 120 calories, 1g protein, 12g carbohydrate, 8g fat, 15mg sodium, 30mg cholesterol, 0g fiber.

Rachel Ray's White Sangria Recipe with an Italian twist

 
Late spring and early summer mean two things - white Sangria and picnics.

I love an old-fashioned picnic, spreading out a large tablecloth on the grass, opening the hamper and pulling out the goodies - cold roast chicken, a loaf of crusty bread, briny oil-cured olives, a nice pungent - yes, stinky - cheese, a layered salad full of crispy, crunchy veggies, the requisite deviled eggs, and, of course, an icy pitcher of white Sangria.

It's a wonderful way to spend a sunny afternoon, lounging on a blanket in a grassy meadow, grazing on tasty tidbits and sipping a little Sangria.  We like to make a day of it, bringing cards, board games as well as the wiffle ball and bat. 

It's the perfect playdate.  Eat a little, play a little and everyone's happy.

This Rachel Ray White Sangria recipe is a classic with an Italian twist, using Campari instead of Calvados, which gives the drink a lovely pink color.

Pink Sangria

adapted from a recipe by Rachel Ray

• 3 tablespoons sugar
• 3 shots Campari
• 1 lemon, sliced
• 1 orange sliced
• 2 ripe peaches, cut into wedges
• 1 bottle white Rioja Spanish wine or other dry white wine
• 1 pint raspberries
• Sparkling soda water, for topping off glasses of sangria at table

Directions

Combine sugar, Campari, lemon, orange and peaches in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

Summer squash, with its gorgeous and creamy butter-yellow skin, is in the farmers' markets.

When I was a kid, I ate so much squash - fresh from the garden - that I was sure I'd never suffer another bite. The typical dish we ate consisted of a medley of sautéed summer vegetables - squash, zucchini, onions, tomatoes and sweet corn. It was delicious!

But even the tastiest dishes soon grow old if repeated too often. There really are only so many ways to sauté or stuff a squash.

I was intrigued by these Summer Squash Sloppy Joes featured in the July 2006 edition of Cookie

But since we're trying to cut back on meat, rather unsuccessfully, I might add, I thought we'd try this recipe with mushrooms as a replacement for the ground beef or turkey. You might substitute firm crumbled tofu too.

Summer Squash Sloppy Joes
adapted from a recipe by Melissa Clark

Ingredients

* 3 Portobello mushroom caps, diced
* 3 garlic cloves, minced
* 1/2 onion, finely chopped (about 3/4 cup)
* 1 carrot, grated
* 1 1/2 cups summer squash, diced
* 1 6-ounce can tomato paste
* 1 tablespoon mild chili powder
* 1 teaspoon paprika
* 1 teaspoon dried oregano
* Kosher salt and freshly ground black pepper to taste
* 3 ounces cheddar cheese, thinly sliced

* 6 Challah buns

1. Preheat the broiler. In a large skillet over medium-high heat, sauté the mushrooms until browned, about five minutes. Add the garlic, onion and carrots, then sauté another two minutes or until just soft. Finally, add the squash and sauté about a minute more.

2. Stir in the tomato paste and 1 1/4 cups water, stirring until the paste has dissolved. Add the chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the Challah buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-mushroom mixture. Serve immediately.

For a side dish, try this Asian Coleslaw recipe - a nutty-vinegary, sweet and nice counterpoint to the picquant Sloppy Joes.

London UK - Grab a London Sightseeing Pass and a discounted rental bicycle and discover this historic city - often named the most vibrant, fashion forward City in the world - from a different view point this summer.

Staying fit and active is a real treat on vacation, and there's no better way to see London than on two wheels.

This summer's new additions to the London Sightseeing Pass include tours of sporting stadiums such as Wimbledon (home of the famous tennis championship) and Chelsea Football Club (recent winners of the Premier Soccer League), and taking a discounted rental on a bicycle from the London Bicycle Company.

The first hour is completely free, and the company offers wonderful cycle tours taking in museums, galleries, parks and attractions along the way.

The London Sightseeing Pass gives access to these and over 55 other top attractions including St Paul's Cathedral, The Tower of London and the Churchill War Rooms. Users also get priority access at the busiest sites to avoid long lines.

A one-day London Pass costs $58 for adults and $39 for a child. A two-day London Pass costs $80 for adults ($59 for children aged between five and 15 years), three-day passes are $99 for adults and $67 for children, and a six-day option costs $131 for adults and $93 for children.

Check out all the activities on offer with the London Sightseeing Pass at www.londonpass.com.

The website includes a London map tool to plan visits, details on all the featured attractions, and comprehensive information on special offers that are exclusive to London Pass holders such as free gifts at Harrods and commission-free currency exchange.

We're living in a virtual world and I'm a virtual girl. Sorry Madge. I couldn't help myself.

Some things are meant to be experienced offline. Sex, for instance. Yeah, yeah, I know all you Porn Tubers out there will disagree.

Ditto wine tastings. But before I knock it, I suppose I'll have to try it - just like the above-mentioned.

Bottlenotes is offering a virtual wine tasting of wines from four Australian regions May. 27th, 8:30PM EDT.

They'll be sampling Jansz Brut NV from Tasmania; Brokenwood Semillon 2008 from Hunter Valley; Petaluma Riesling 2008 from Clare Valley; Yering Station Pinot Noir 2007 from Yarra Valley; Yalumba Bush Vine Grenache 2008 from Barossa; and Balgownie Shiraz 2006 from Bendigo.

The idea is that you get a bottle of one of the wines to be tasted, log on and enjoy.

Spitting optional.

NYC Wildflower Week 2010 is on!

Get back to nature, urban style. Enjoy the goodness of green in the city during NY Wildflower Week 2010.

Groupon NYC deal of the day: Angelina Pizzabar $10 for $20

Archestratus, the first food critic, praised Italian cuisine's "top-quality and seasonal" ingredients and "fair-to-middling" ability to tranquilize out-of-control mayors. Today's Groupon similarly stuns, and rightfully so: 
for $10, you get $20 worth of food and drinks at Angelina Pizzabar.

Angelina Pizzabar extends the traditions of Italian comfort food to New York diners with a menu of handmade, mouth-bound Italian favorites. Attack Angelina Pizzabar's recipe roster, starting with an antipasto such as crispy calamari ($6) or clams casino ($8) with sweet peppers, onions, and bacon. Meatballers can opt for a traditional pasta dish, such as linguine with sautéed baby clams ($14), lasagna ($12), or spaghetti with homemade meatballs ($14), whereas foodies looking to curry favor with Angelina will go for the restaurant's array of pizzas . All pizzas are baked in a wood-fired brick oven with a revolving stone floor, using fresh ingredients such as rosemary, garlic, and olive pits flung into the flames for added flavor.