Delicious Duck for the holidays!

Hello All!  I have been crazy busy and had to take a break from my blogging.  Now that I have some new found hours in the week, I can start sharing some yummy recipes and ideas again.  I am very proud of this dish and have made it many times in order to perfect the recipe.  It is super easy.  I made it for a dinner party a few weeks ago and I am actually making it for my husband and myself for our christmas dinner(the kids are with the exes this year).  It's great for a crowd and perfect for two people because then you just cook one duck breast.  I like to serve it with butternut squash puree and haricot vert sauteed with thyme. My favorite wine to serve with this is a spicy zinfandel.  Try the Seghesio Old Vines zinfandel from Napa and you will be VERY happy!

DUCK BREASTS IN A PORT SAUCE WITH CHERRIES

Serves 4

2 duck breasts (I use the D’artignan brand that I buy at A&P!)

2 shallots chopped

1 cup ruby port

1/3 cup orange juice

2 teaspoons grated orange peel

4 teaspoons sugar

4-5 thyme sprigs

½ teaspoon Chinese 5-spice powder

1 cup frozen cherries (use fresh only if they are in season.  I buy the big bags of frozen cherries at Costco)

1 tablespoon apple cider vinegar

Pre-heat oven to 400 degrees.

Score the skin of the duck breasts with a knife in two directions, crossing over each other.  Season both sides of the duck breasts with salt and pepper.

In a large skillet, over medium high heat, place the duck breasts skin side down.  Turn the heat down to medium and sear the breasts until the skin is golden brown, about 10 minutes.  Flip and sear the other side for three minutes.  Place the seared duck breasts on a baking sheet and bake for 12 minutes for medium rare.  Remove from oven and let rest for 5 minutes.

Meanwhile, pour out almost all of the excess fat, from the skillet, leaving behind one or two tablespoons.  Add the chopped shallots and cook until translucent, a couple of minutes.  Add the port, orange juice, zest, sugar, thyme sprigs, 5 spice powder, vinegar and cherries and simmer for 8-10 minutes to reduce and thicken.

Slice the duck breasts into ¼ inch slices and drizzle the Cherry Port Sauce over it.  There will be enough sauce leftover to serve on the side as well.

**Refrigerate the duck fat for future use.  Potatoes sautéed in duck fat are delish!

YUMMY BANANA PECAN MUFFINS

Today I was inspired by a bowl of quickly ripening bananas.  I have been making banana muffins for as long as my children can remember.  There was a time when I made them 2-3 times a month, no longer needing the recipe because it was forever imprinted in my memory banks.  In my never-ending quest to serve my family nourishing yet DELICIOUS food, I decided to experiment with my already pretty healthy recipe.  The recipe I have been using for the past 16 years is from Food & Wine magazine.  I actually came up with a better tasting (and healthier) muffin by using mostly whole wheat flour instead of all white, substituting agave for half of the sugar, and by adding a couple of tablespoons of ground flax seeds.

The muffins were very moist and flavorful because of the addition of the agave.  Agave tastes a tiny bit like molasses so it adds its own flavor character to the recipe.   Sometimes when whole-wheat flour is substituted in recipes, the end product can end up being a bit dry.  Because agave is a liquid(slightly less viscous than honey), the additional moisture ends up balancing out the addition of the whole-wheat flour.

RECIPE

½ cup chopped pecans

1 cup whole-wheat flour

¼ cup unbleached all-purpose flour

2 Tbs. ground flax seeds

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon salt

½ cup sugar

1/3 cup agave syrup(nectar)

2 large eggs

½ cup canola oil

3 medium overripe bananas (mashed)

1 teaspoon pure vanilla extract

·      Preheat oven to 350 degrees.  Coat two 6 cup muffin tins with cooking spray.

·      In a medium bowl, whisk the flours with the ground flax seeds, baking soda, cinnamon and salt.  In another bowl, combine the sugar, agave, eggs and oil and beat at high speed until lighter in color around 2 minutes.  Add the mashed bananas and vanilla and beat until smooth.  Stir in the dry ingredients until thoroughly blended.  Fold in the nuts

·      Spoon the batter into the prepared muffin tins filling almost to the top.  Bake in the middle of the oven for 22 minutes.  Let the muffins cool in the tins for 5 minutes before turning them out onto a rack to cool completely.

CELERIAC AND CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL

Compared to the bounty of August, it’s slim pickings at the Farmers market lately.  Celeriac, more commonly known as Celery Root,  is one of the vegetables that are still available.  Since today was an absolutely perfect day to make a pot of soup, I did just that.  I wanted a creamy, flavorful soup without having to actually use cream.  I thought that by combining cauliflower with the celeriac, the texture of the soup would be silkier and more substantial.  I envisioned finishing the soup with white truffle oil so as I cooked, I chose seasonings that would complement that.

This is a great soup!  It's hardy and filling and at the same time healthy.  The white truffle oil not only looks elegant drizzled on top, but really adds another layer of flavor that makes the soup taste much more complex than it’s simple ingredients would lead us to believe.

CELERIAC AND CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL

2 TBS  butter

1 TBS olive oil

1 large onion, diced

2 large leeks, white and pale green parts only, chopped

4 cloves of garlic, sliced thin

1/4 tsp crushed red pepper flakes

11/2 bulbs celeriac, medium dice(4 cups diced)

1 head cauliflower broken into florets

5 cups chicken stock

3 sprigs fresh thyme

salt & pepper

good quality white truffle oil

Place the butter and olive oil in a large saucepan over medium-low heat.  Add the onion, leeks, garlic and crushed red pepper and cook until tender approximately 10 minutes.  Add the celeriac, cauliflower, chicken stock and thyme to the pan.  Bring the stock to a boil then reduce heat to low and simmer for 30 minutes or until the celeriac is tender.  Remove the thyme sprigs and puree the soup with an immersion blender or by transferring it into a blender.  Season generously with salt and a bit of black pepper.  Ladle soup in bowls and drizzle some white truffle oil on top.

TARRY MARKET

I have discovered a new gem of a place not far from my home.  It is called Tarry Market.  It’s part of an interesting new retail concept created by the amazing duo of Mario Batali and Joe Bastianich.  These two wunderkind have opened an upscale Italian restaurant, a wine store specializing in Italian wines and the market where I sit now, all on the same block in Port Chester, New York.  All three venues are preceded by “Tarry”, so there's Tarry Lodge, Tarry Wine and Tarry Market. 

When you walk into Tarry Market, you instantly feel like you’ve been transported to a small village in Tuscany.  The only difference is that the café, butcher, cheese maker, fishmonger, salumeria and bakery are all located under one roof.  Upon entering Tarry market, you are greeted with an expansive coffee bar.   You can make yourself comfortable at one of the several café tables or at a seat at the white marble topped bar that runs along the parameter of the front windows.   The space is warm and cozy, a perfect spot for lunch or an afternoon coffee.

A menu consisting of salads, panini sandwiches and calzones is offered all day.  You can also take the DIY approach by heading back to the market, which is located right behind the coffee bar. On a recent visit for lunch, I picked out a square of butternut focaccia; a wedge of cheese and some marinated roman artichokes.  On a more recent visit, I ordered the prime rib sandwich from the butcher counter.  The prime rib is seasoned with their special porcini rub and then put on the rotisserie.  It is sliced very thin and then piled on a freshly baked roll with a drizzle of olive oil as the finishing touch. I eat beef approximately once a month but this sandwich could easily change that.  It is absolutely amazing!  If you’re in the mood for something sweet, they offer an interesting selection of gelatos with flavors like olive oil, Guinness, lemon basil and caramel.   If baked goods are what you are craving, then opt for a Madeleine, scone, chocolate roll or their version of French toast, which is a slice of brioche baked with almond paste and dusted with powdered sugar, yum! 

 How about a glass of wine while you grocery shop?  No problem!  All you have to do is insert your credit card into the Enomatic Elite Wine Dispenser, choose one of the eight wines offered and then choose the portion amount.  There are three portion choices ranging from a taste to a full glass.  I used the dispenser last week to try a wine that I have read about and have been dying to try but haven’t because of its prohibitive price tag.  I felt much more comfortable splurging on a bottle after discovering that I loved the wine.  Tarry wine is attached to the market so you don’t have to make an additional stop at the wine store after procuring your groceries.

I like to go to Tarry Market when I am having guests for dinner because just walking past the various food counters inspire many menu ideas.    I usually start at the butcher or seafood section to choose my main course then I move on from there, adding items as I go to round out the meal.  

I love veal chops and these looked amazing.  After asking the butcher to french the bones, I marinated them for 8 hours in olive oil, lemon zest, lemon juice, bruised rosemary, crushed garlic and red pepper flakes.  Adam grilled them until they were medium rare, then we let them sit for 10 minutes before serving.

Next I moved on to the fresh pasta counter where I chose the butternut squash ravioli.  I usually toss them in browned butter and fresh sage but I wanted to serve them in a cream sauce this time.  I sautéed a chopped shallot in three tablespoons of butter until soft.  I added1½ cups of cream and 3 Tablespoons of maple syrup.  I let the sauce thicken a bit over low heat and then added a dash of nutmeg and seasoned with salt and pepper.  I added the cooked ravioli to the simmering cream sauce and cooked for an additional minute while stirring gently.

I didn’t have time to make a fussy appetizer, so I picked out an assortment of foods that I could put on a platter and serve.  I chose the Cremont cheese because it looked perfectly ripened and ready to be served that night.  The Roman artichokes are delicious and I knew our dinner guests would love them.

The focaccia is excellent!  My favorite is the Butternut squash and goat cheese but there was butternut squash in the ravioli so I went with the broccoli rabe and sausage. Thanks to Tarry Market, shopping for groceries has actually become an adventure. Imagine that!  Additionally, I have a new hangout where I can grab a coffee and check my e-mails (Starbucks was starting to get a bit dull if you know what I mean).  Check it out if you live in the area and if you don’t, then try the veal and pasta recipes.  They were quite tasty if I do say so myself!

More Rain..........

Even Lucy is tired of the rain!

Another rainy day in Connecticut and the schools were closed today in honor of the Rosh Hashanah Holiday. Since all of us were in the house at lunchtime, I decided to make a nice sit-down lunch.  “Pantry Soup” is one of my all time favorite recipes because I always have the ingredients on hand and more importantly it’s delicious.  I tend to make it on unexpected snow days or when I need a quick, easy dinner and don’t have time to get to the grocery store.

Our Rainy Day Lunch

For the salad, I used frisée and romaine and then tossed in 1 chopped apple, a couple tablespoons of pine nuts and some crumbled goat cheese.  I had made a double batch of dressing for my “Sunday Supper with Molli” so I used that.

Mixed Greens with Apples, Goat Cheese and Pine Nuts

Do not worry about perfect measurements with this soup.  I never measure anything when making it and the soup always ends up tasting great!  I sauté 2-3 onions and 2 cloves of garlic in 5-6 Tablespoons of butter.  When the onions are translucent and soft, I add two cans of whole tomatoes, 3-4 cups of chicken stock and salt & pepper.  I let that simmer for 15-20 minutes and then remove from heat.  I use an immersion blender to puree the soup and Voilá, Pantry Soup!  

Pantry Tomato Soup

To round out the meal, I heated up a loaf of whole grain bread which I served with some butter sprinkled with a bit of Maldon salt. It was a lovely, cozy lunch and we made the best of the bad weather but I really can't wait for the cool, crisp sunny days of Fall.

Paris On My Mind

It’s a rainy day in the northeast today, so instead of sprinting though my day and attacking my “to do” list with determination, I decided to pour myself a second cup of coffee and stay put.

As I sat on my sofa, still wearing my pajamas, I started to think about my recent trip to Paris.  The weather, as I described to my husband over the phone, was perfect.  It was just like September in Connecticut; beautiful and sunny 70 degree days followed by chilly nights that begged for a cashmere wrap.  Well, fortunately I had Paris in August because this September isn’t quite living up to its fabulous reputation.

As many of you know (and for those who don’t, like myself), many of the great restaurants of Paris close the entire month of August for vacation.  I discovered this fact as soon as I started looking into making dinner reservations the week before I left. Since searching out and dining at good restaurants is one of the greatest joys of traveling for me, I refused to be deterred.  I spent hours researching well rated, value driven restaurants that would be open the week I was there.  I ended up finding some absolute jewels that I would go back to even if every restaurant in Paris were open!  If you are thinking about or planning a trip to Paris, here is my list of favorites:

Chez Casimir

It was not love at first sight upon entering Chez Casimir.  I had three teenage girls in tow so I was a little nervous when I found the restaurant to be less than half full and in a very quiet neighborhood. The room is bright and bare.  A hand scrawled black board menu hangs on a wall and there is a small bar in the corner.  The restaurant offers a prixe fix menu for 29 euros, that includes an appetizer, entrée and dessert.  This is an amazing deal, that became even more apparent as the food started to arrive.  I started off with the house made pâté, which was excellent.  My main course consisted of a perfectly cooked tuna steak served over a bed of roasted fennel. The cheese plate came next, which was a lot of fun because the same cheese plate gets passed from table to table.  As you can see in the photo, it boasts an abundant selection of cheeses.  For dessert, I went with the stewed apricots with lavender infused ice cream, which was delicious!  This is my favorite kind of food; simply prepared dishes using fresh, seasonal and high quality ingredients. Service was friendly and half way through our dinner; the restaurant had filled up so there was a delightful din around us.  Conversations flowed freely from table to table so by the time we left the restaurant, we had made quite a few new friends!  The good, straightforward food combined with the fun atmosphere more than made up for the simple, almost drab interior. I will definitely go back to this quintessential neighborhood restaurant.  I’ve heard the Sunday brunch is fantastic!

6, rue de Belzunce

10^th arrondissement

01 48 78 28 80

Café Constant

Renowned French chef, Christian Constant, owns this tiny restaurant in the 7^th arrondissement, just blocks from the Eiffel Tower.  He also owns the more expensive and very highly rated restaurant, Le Violon D’Ingres just down the street. There is a no reservation policy at this restaurant so Molli and I were very lucky to snag the last available table on the second floor when we arrived.   Our waitress was excellent. She was young, very pleasant and spoke perfect English.  As casual as this restaurant is, there is an air of sophistication here.  The polite wait staff know their stuff and the food coming out of the kitchen is thoughtfully prepared.  The menu is priced by the course with the appetizers at 11 euro, entrees, 15 euro and the desserts at $7 euro.  This is another incredible value especially when taking into account the great chef commandeering the kitchen.  If I knew I was going to be writing a blog at the time, I would have taken photos and paid more attention to the details of the food but you’re going to have to trust me on this one.  I had all three courses and each one was perfect.  Molli and I split the chocolate quenelles with crème anglaise for our dessert and couldn’t have been happier.  This is a popular spot with a limited amount of tables so if you don’t arrive early, then expect a wait.  The wait however doesn’t look so bad.  When we left, the crowd outside the door seemed to be quite content standing on one of the prettiest streets in Paris and enjoying a glass of wine.

139 Rue Saint-Dominique

7^th Arrondissement

01 47 53 73 34

L’avant Comptoir/Le Comptoir du Relais

My new friend, Wendy Lyn introduced me to this wine bar and restaurant on the food tour she took me on in August.  They are both owned by chef Yves Camdeborde and are both situated in the Hotel du Relais Saint-Germain.  Not until writing this post did I realize that Yves once worked side by side with Christian Constant. L’avant Comptoir is a very casual (hole in the wall comes to mind) wine bar that serves small plates of food also known as tapas.  There are no tables or bar stools here because there is no room for any; you either belly up to the bar or claim your spot on the sidewalk outside.  The wines on the menu are from small-scale producers throughout France.  Wendy and I each had a glass of Marcel Lapierre’s 2010 Morgon, which was delicious.  It was young, fruity and probably one of the best Beaujolais I’ve ever had.  Even though we had been eating our way through Saint-Germain the entire afternoon, Wendy ordered a tapas that consisted of a crispy waffle topped with artichoke puree, thinly sliced Iberico ham and a drizzle of the greenest olive oil.  The flavors were intense and I loved the contrasting textures.

Two nights later, even though Wendy warned me that reservations for Le Comptoir du Relais were made 3-4 months in advance, I took my chances and made my way back to the left bank.  The hip bistro was packed but I walked right up to the maître d’ and asked for a table for one.  Surprisingly, he said, “Right this way Madame” and led me to a cute little table overlooking the busy sidewalk. I loved the energy of this restaurant and the food did not disappoint.  I started with a light summer dish of Octopus Carpaccio with a shaved fennel salad and continued with a tuna steak paired with  raw, shaved vegetables.  A glass of rose was the perfect companion for both courses.  The service was attentive and I left reveling in my good fortune.


I left for Connecticut the next day thinking that August in Paris wasn't so bad after all!!

9 Carrefour de l’Odeon

5^th Arrondissement

01 44 27 07 97

Sunday Supper with Molli

Molli and I had a delicious light supper tonight.  It was just the two of us so we ate early and discussed each other’s weekend(she spent the weekend with her dad).  It’s not often when Molli exclaims “Oh my god, this is so good” but that’s what she did tonight after tasting her soup.  Love these nights!  The butternut squash and the pears were from the Farmer’s market and the fresh chives were cut from our herb garden.

Butternut Squash Soup

1 medium sized butternut squash, cut up into 1½ inch cubes

2 medium sized yellow onions, quartered

1 tsp. Chinese five-spice powder (I get mine at Balducci’s or Williams Sonoma)

1 tsp. kosher salt

6 sprigs thyme

1-2 Tbs. olive oil

4-5 cups of chicken stock

Fresh chives
pepper and salt to taste

Preheat oven to 375 degrees.  Peel and cube butternut squash and quarter the onions.  Place both on a large cookie sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle the Chinese five-spice powder and kosher salt, toss to coat.  Add sprigs of thyme, tucking them under the squash and onions.

Roast squash mixture for 45 minutes; tossing once or twice until tender and slightly caramelized on the edges.  Discard thyme sprigs and transfer squash mixture to a medium to large soup pan and add the chicken stock.  Using an immersion blender, puree until the soup is smooth, adding more stock if needed.  Heat the soup over a low flame for 5 minutes. Taste the soup and add pepper and more salt according to taste.  Ladle the soup into large bowls and garnish with chopped fresh chives.

Frisée Salad with Dates, Pear and Prosciutto Crisps

1 medium sized head of frisée, washed and spun

3-4 organic medjool dates, pitted and sliced lengthwise

1/3 cup of pecan halves, toasted

1 pear, cored and cut into a medium dice

9-10 mint leaves, torn into small pieces

4 slices of prosciutto

Olive oil

Dressing

1 ½ Tbs. apple-cider vinegar

½ tsp. grated orange zest

1 Tbs. orange juice

1 tsp. Dijon mustard

1 Tbs. pure maple syrup

1/3 cup good olive oil

Salt & pepper to taste

Preheat oven to 400 degrees.  Lightly brush a baking sheet with olive oil, and arrange prosciutto in a single layer.  Place in oven, and bake until crisp, 5 to 10 minutes.  Remove from oven, and let cool on a wire rack.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup and salt and pepper in a bowl.  Slowly whisk in the olive oil.

In a large bowl, toss together the frisée, dates, pear, mint and pecans.  Toss the salad with just enough dressing to moisten.  Serve topped with prosciutto crisps.

Rosé, Not Just a Summer Wine

I am so happy to see American wine drinkers finally embrace rosé wine.  Each summer for the past couple of years, I’ve seen more and more people ordering and drinking rosé.  I’ve also noticed that our local wine merchants are carrying a much broader selection. For the longest time, many Americans associated rosé with the sickly, sweet pink and white zinfandels or blush wines coming out of California.  If you’ve tasted these wines before, then you understand why rosé would mistakenly get a bad rap.

The yummy rosés that I’m referring to are fermented dry, which means that all of the sugar that was once present in the grape juice (also called must) has been converted to alcohol.  When it comes to white zinfandels or blush wine, the fermentation process is stopped BEFORE the sugar is completely converted to alcohol, leaving some sugar behind.  In wine speak; the leftover sugar is called residual sugar.

Another misconception is the belief that rosé is a blend of both red and white wine.  Rosé wines are actually made from red grapes only.  The beautiful pink and salmon hues come from phenolics that are present in the grape’s skin.  After the grapes are crushed, the skins are left to soak in the juice for a period of time.  This step in winemaking is called maceration.  The maceration process usually takes several days to a few weeks when making red wine.  With rosé wine, the process usually runs for just a few hours; long enough for the juice to turn the color that the winemaker desires.

Rosés range from light to medium body and have a nice balance of acidity to fruit.  This makes them excellent food wines.  Throughout the summer months, I serve rosés with practically everything.  They are perfect with grilled seafood, chicken and burgers.  Pairing wine with salad is always a challenge for me because of the acidity in the dressing but I have found that the fruitiness of rosés make it a great companion.  Rosés are wonderful with egg dishes, which make them a good choice for brunch.  I must admit however, that I enjoy rosés most when served on their own, chilled and poolside!! 

Okay everyone, well summer is OVER!  The good news is that rosé can be consumed year round. I no longer use the grill as much but we eat plenty of fish and poultry throughout the winter months.  I make dishes like roasted chicken, fish stew flavored with fennel and saffron, braised pork with apple cider, and a variety of soups; all of which go wonderfully with rosé.  Another plus is that rosés don’t have to cost a lot of money; my favorite ones are priced below $15. So why stop drinking it just because it’s known as being a “summer wine”?  My advice to all you wine drinkers is to head to your favorite wine store this weekend and stock up on enough rosé to last the winter.  Based on how much you consume, you can do the math, keeping in mind that the newly released 2011 rosés will make their appearance come spring. 

I will leave you with one last bit of advice.  Rosés do not age well.  You should be drinking the 2010’s right now.  2009’s are fine but the “drinking window” on those is quickly closing.  Most wine experts recommend drinking rosés for up to two years after they are bottled.  Once bottled, wine starts to lose its fruit flavors.  Rosés are meant to be fruity; that’s what makes them so great. So lets raise a glass to drinking more rosé in the coming months.  Cheers!

A Great Beet Salad

My husband is practically perfect in every way except one.  He doesn’t like beets.  He thinks they taste like dirt.  I mean, have you ever?!  I on the other hand could live on beets.  I think they are absolutely delicious.  Since he is out of the house today, I have taken this opportunity to cook with beets!

The inspiration for today’s recipe came from a beet salad I've had before at one of our favorite local restaurants.  They suddenly stopped offering the salad around a year ago; completely ignoring my pleas for its return.  What I remember most about the salad was the fresh flavor of mint and the crunch of toasted hazelnuts.  I also remember that ricotta cheese was used instead of the requisite goat cheese.  The recipe I came up with is below.  I just finished making and eating my salad and am thrilled with the results.  The dressing is nice and light so the flavors of the beets and mint really come through.   The added bonus here is that beets will be at your local farmer’s markets for a while.  Enjoy!

Beet Salad with Ricotta, Hazelnuts and Mint

2 bunches of beets, scrubbed

Olive oil

½ cup ricotta cheese

8-10 mint leaves torn into small pieces

4 cups arugula

1/3 cups hazelnuts

dressing

1 Tbs. orange juice

1 Tbs.  Champagne vinegar (you can substitute rice wine vinegar)

3 Tbs. extra virgin olive oil

Salt & pepper to taste

·      Toss the beets in a little olive oil and roast them on a baking sheet for 45-50 minutes at 375 degrees.  While the beets are roasting, toast the hazelnuts by placing them in a pan over medium low heat. Nuts can burn quite easily so keep your eye on them and shake the pan from time to time.  They should only take 2-3 minutes to be toasted properly.  Place the toasted nuts in a clean dishtowel and rub off the skins using the towel.  Cut each hazelnut in half and let cool.

·      Let the beets cool to room temperature.

·      Make the dressing.  Whisk together the orange juice and the vinegar.  Continue whisking while you slowly drizzle in the olive oil.  Season generously with salt and pepper.

·      Peel the beets with a paring knife.  The skins should come off pretty easily.  Quarter the beets if they are small or cut into a large dice if they are large sized. Toss the beets with 1 Tablespoon of the dressing, check again for seasoning and set aside.

·      Toss the arugula and mint with the remaining dressing being careful not to overdress.  Place a mound of the arugula mint mixture on 4 individual plates.  Top each portion with some of the beets, and then a few dollops of the ricotta (1/2 teaspoon sized dollops).  Garnish the salad with a tablespoon or so of the hazelnuts and serve.  Makes 4 servings.

My Morning Smoothie

I enjoy good health as much as I do good food.  I like to kick start my day with a smoothie that is filled with many nutritional ingredients. I like this recipe because it  keeps me satiated until lunchtime and it tastes great.  My daughter and husband drink it as well, so I usually make an entire blender full.  Both my daughter and husband have crazy schedules so I feel much better knowing that they have been “fueled” for the day.  The recipe calls for a large handful of raw greens.  I usually use spinach because I buy it pre-washed at the grocery store.  I also buy bags of frozen kale and use that sometimes.  Today I used swiss chard because I had some leftover after my trip to the Farmer’s Market on Saturday. The recipe below is for half a blender full, which ends up being 2 large, full glasses of smoothie.  Just double the recipe if you want to make it for more people.

Kerri’s Morning Smoothie

8 frozen strawberries

½ Cup of frozen blueberries

1 packet of Emergen-C(I use the Orange or Tropical flavor)

1 Tbs. of ground flaxseed

1 scant Tbs. of organic coconut oil

½ ripe banana

2 Tbs. of dried goji berries
1 scoop of Sun Warrior Vanilla Protein powder

1 large handful of raw greens

1-2 packets of Stevia (depending on your taste)

Water

Put all of the ingredients except for the water in the blender(I love the Vita-Mix blender).  Fill the blender with enough water to cover half the ingredients.  Blend on high speed, adding more water if needed.

I want to give you some general health information on the ingredients I use because you are more than likely, looking at my recipe and shaking your head.   I get really motivated to try new things when I understand the reasons for eating them so I want you to be aware of the health benefits of everything that is put into the blender.

Strawberries and Blueberries

Both of these berries contain potent antioxidants that help reduce inflammation and may also curb the growth of cancer cells.  They are high in vitamins C and E and are high in fiber.  Blueberries rank the highest in antioxidant power and strawberries provide ellagitannins which help to fight cancer, particularly colon and cervical.  I buy large bags of frozen berries at Costco so I always have them on hand.

Emergen-C

This dietary supplement is sold in boxes that contain 30 packets.  Each packet contains 1,000 milligrams of Vitamin C along with 24 nutrients, antioxidants, electrolytes and 7 B vitamins.

Flaxseed

The American Cancer Institute acknowledges 27 different compounds in flaxseed that are anti-carcinogenic.  In particular, a diet containing flax inhibits breast and colon cancers. It has also been found to help combat heart disease, as well as inflammatory conditions.  Flaxseed is high in fiber and Omege-3 fatty acids.  Health benefits of Omega 3’s include reducing risk of depression and boosting the immune system, which in return helps, protect against diseases like Alzheimer’s. I buy whole flaxseeds and then grind them up in my coffee bean grinder.  Be sure to keep them refrigerated so they don’t go rancid.

Organic Coconut Oil

Coconut oil is rich in Lauric Acid, which is known for being anti-viral, anti-bacterial and anti-fungal.  Thyroid sufferers use coconut oil to increase metabolism and to lose weight.  It also contains medium-chain fatty acids, which supply quick energy because they are metabolized in the liver like carbs rather than being stored in the adipose tissue or as belly fat.  I get my coconut oil at Whole Foods but it can also be ordered on line.

Bananas

Bananas are the best sources for potassium, an essential mineral for maintaining normal blood pressure and heart function.  Potassium also helps to promote bone health.  Bananas are also known for their antacid effects that protect against stomach ulcers and ulcer damage.

Goji Berries
The Goji Berry is one of the most nutrient-rich foods on earth.  It is a vegetarian form of protein, packed with essential amino acids, rich in vitamin A, and a good source of vitamin C.  Goji Berries possess over 20 trace minerals and vitamins including zinc, iron, phosphorus, riboflavin(B2), vitamin E as well as carotenoids, including beta-carotene.  Goji Berries can be expensive so I buy the large 16 oz. bag by Navitas.  I get them at Whole Foods but they can also be purchased on-line.

Sun Warrior Protein Powder

This protein powder is made from raw, sprouted whole grain brown rice.  Most whey and soy-based powders are not very good for you because they have been fractionated and heat-treated. I order this on-line.

Raw Greens

Raw greens such as spinach and chard, contain high doses of Vitamins K, B6 and C, as well as folate and magnesium.  They also contain carotenoids, which help maintain eye health and may reduce the risk of cataracts.  The fiber in greens helps to keep cholesterol levels low and may reduce the risk of heart disease.

Stevia is derived from an herb and is a natural sweetener.  It is available in powder or liquid form.

Arrosto Restaurant

        

Arrosto in Port Chester, New York is where our family goes when we ‘re in the mood to stay home but don’t want to cook.  Sure, we have to get in the car and drive 15 minutes and pajamas aren’t recommended attire, but the minute you walk though the door, it feels like you’re home again. The people there are lovely and always greet us by name. The space is softly lit with warm hues on the walls; the menu is loaded with family friendly food including wood fired oven pizza and homemade pastas.   Our children gobble up the Margherita Pizza and the Tagliatelle with the House Bolognese sauce. The dishes that draw me back to Arrosto are the Caesar salad, the Wood-Grilled Octopus, the Long Island Crescent Duck, the Line-Caught Atlantic Cod and the Gigante Bean Gratin. 

The Caesar salad is made with escarole instead of the traditional romaine and is blanketed in crushed hazelnuts and Grana Padana cheese.  I am obsessed with this salad! The octopus is so flavorful, and the chick pea puree that it’s served with is so satisfying, that even though its listed as an appetizer, it works for me as an entrée.  The Cod is always perfectly cooked and nicely flavored with roasted pepper and Tagiasca olives. The Duck Breast, which has been on the menu since the beginning, is our all-time favorite.  The duck is cooked medium rare and its gaminess is perfectly balanced with the sweetness of the cherry mostarda and the nuttiness of the parsnip puree. The Gigante Bean Gratin is comfort food at its finest.  The beans are cooked with shallots and thyme, and then topped with Grana Padana and breadcrumbs.  The result is a rich and creamy side dish that could rival any Mac n’ cheese.

The wine list is another reason why we keep going back to Arrosto.  I really enjoy Italian wines, especially when paired with food.  Most people don’t realize that there are over 3,200 grape varieties that are indigenous to Italy.  This number is mind-blowing to me.  Arrosto’s wine list doesn’t have all 3,200 varieties but it certainly boasts a broad selection of them.  Every time we go there, we try a new Italian wine, albeit a varietal or blend, that we’ve never had before. Now that’s what I call fun! Owner, Godfrey Polistina has handpicked all of the wines on the list and he always helps guide us to the perfect choice to accompany our meal.

Chef, Richard Corbo, formerly of Union Square Café and Gary Danko, takes the Farm to Table approach in his cooking so the menu changes seasonally.  I can’t wait to see what he’ll be cooking up this fall.  Now if only I could wear my pajamas…

Load Up On Fresh Corn This Weekend!

The corn season is practically over, so I plan on buying plenty of it at the Farmer’s Market today.  I love fresh corn so I have been cooking with it like crazy over the past few weeks.  When my sister, brother and I were children, my mother would stop by Reid’s farm and buy five dozen of corn for dinner.  She would boil it up in 2 big lobster pots.  She would drain it and bring the pots of corn outside to the picnic table where the three of us would be waiting with butter and salt.  That was dinner!  We would each eat a dozen ears of corn.  If I remember correctly, my record was 13!

I have two favorite dishes that I have made recently: Ina Garten’s Sagaponack Corn Pudding and a Martha Stewart pasta recipe.  I made the pasta for a dinner party and it was a huge success.  I loved the flavors and the use of CORN, but the recipe was a bit too decadent for a week night dinner.  I have an athlete to feed! I have substituted turkey bacon for regular bacon, cut down on the butter, added an extra cup of arugula and most importantly, substituted pasta made out of quinoa for the regular pasta.  Quinoa is a grain that is loaded with protein, calcium and iron.  It contains 8 of the essential amino acids and is gluten free. Below is my recipe-redo of the Pasta with Corn, Scallions and Arugula.  Enjoy!

Pasta With Corn, Scallions and Arugula

4 cups of corn(from 5 ears)

½ cup chicken stock

2 tbs. olive oil

3 slices turkey bacon, chopped

3 tbs. butter

1 red thai chili, finely chopped

Salt & freshly ground pepper

1 pound of any shaped quinoa pasta (I found it at Whole Foods) cooked with 1 cup of pasta water reserved

3 scallions, white and pale green parts only, thinly sliced

½ cup grated parmigiano-reggiano

3 cups baby arugula

1.     Puree 1 cup corn and the chicken stock in a blender

2.     Heat oil in a large skillet over medium heat.  Cook bacon until crisp and brown on edges, about 8 minutes.  Add corn puree, remaining 3 cups corn kernels, 2 tbs. butter, and the chile.  Season with salt and pepper.  Cook until corn is soft, about 4-5 minutes
 3. Toss in pasta, reserved cooking water, and remaining 1 tbs. of butter.  Add the grated cheese and cook until sauce is creamy, about three minutes.  Toss in scallions and arugula.

The Beginning

My Grandfather

I have loved food ever since I can remember.  I grew up in a family that not only ate a lot of food but also talked about it incessantly.  My grandparents played a huge role in this.  My grandfather planted a garden every spring for as long as I can remember.  He took great pride in his garden. Even though he worked two jobs, he always found an hour or two a day to devote to planting, weeding and pruning.  Some of my fondest memories of my grandfather are the times I spent with him in the garden.  He showed me what to look for before pulling a radish out of the ground and when to pick a perfectly ripe tomato.  He always carried a saltshaker in his pocket so we could sample a tomato or cucumber right there in the garden.

Year round, my grandmother prepared most meals using vegetables from the garden.  During the winter months, we ate the tomatoes, string beans, carrots, and corn that were either canned or frozen the summer before.  Batches of caponata, sauerkraut, applesauce, pickles, tomato sauce and jams were also “put up” for the winter months.  My grandfather hunted throughout the winter, providing my grandmother with the necessary ingredients for dishes like venison meatballs and braised rabbit with macaroni.  We ate food that was cheap and accessible. Who knew that the term ”Farm to Table” would one day describe the way we ate.

Because of my Grandfather’s work schedule, lunch was the main meal of the day.  My grandparents had an open door policy at lunchtime so my grandmother always made plenty of food.   Every day the table was filled with a revolving host of relatives, neighbors and friends.   My grandmother cooking at the stove and my grandfather sitting at the head of the table were the two constants. During these lunches, my grandfather, who never sat down except for meals, reveled in his role as commanding chief of the lunch table.  We ate and laughed while my grandfather happily regaled us with stories and jokes.

It’s these memories and more (which I’ll share later) that spurred my life long passion for food, wine and all things yummy.  The meals I’ve cooked, the wonderful places I have traveled to and the various wine and flower classes I have taken, have been incredible, but I find it’s so much more rewarding when knowledge and experiences can be shared.  I have created this blog with exactly that goal in mind.  Please feel free to comment on all of my future blogs.  I love feedback and I love new ideas.   My next blog will be about the wine paired dinner I went to last night with my friend Kelly.  I’ll save all the details for later, but I will tell you, that it was absolutely divine!