September, 2008

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Fresh Flowers: Therapy in a vase

Tuesday, September 30th, 2008

There are two types of people: those who feel fresh flowers are worth the expense, and those who don’t.

Like many things, I spent years thinking they were overrated, which just happened to coincide with years that I never had any around. As soon as I started receiving them I realized how much they brighten a room.

It is very important to change the water and trim the stems daily to keep them looking nice. Just as crucial is tossing them out composting them as soon as they’re getting to be over the hill. If they’re flowers you intend to dry and preserve, that’s one thing. But saggy, droopy, floppy flowers just look sad. Fresh flowers are supposed to symbolize life and romance, not death and neglect.

Every time I glance at these flowers (still fresh!) I smile. Maybe it’s not a convincing argument for everyone, but things that make me smile without fail are worthwhile in my book.

poll by twiigs.com

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Primo Naturale Salami: Good on a cheese plate

Tuesday, September 30th, 2008

There are two kinds of people: those who consider a cheese-only cheese plate sufficient, and those who are looking for a little more.

I love cheese, don’t get me wrong. But when I’m drinking wine and chatting with friends, I’m a lot happier when there are a couple of other choices on the cheese plate.

Primo Naturale Salami is a great addition because it complements cheese, is substantive for those who are getting impatient for a real meal, and… who doesn’t like salami? (Don’t answer that.) Add a bunch of grapes, some crackers, and a few olives, and voila- you’re host[ess] with the most[ess].

Another reason I love this brand of salami is because of its coatings: black pepper (quite spicy, which I love) and, my favorite, herbs with wine. [The prices on the website are for cases of 16, so don't be alarmed. There's also a wishlist function!] Plus, it’s nitrite-free, nitrate-free and antibiotic-free, even if it’s not, you know, free.

poll by twiigs.com

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Gadget: Seltzer Maker by Soda Stream

Monday, September 29th, 2008

There are two types of people: those who love bubbles in their beverages and those who don’t give a rip.

I’m a carbonation lover but on most occasions avoid soda. The regular versions make my teeth feel like they’re disintegrating into a sticky mess, and the diet versions make me feel… well, guilty. My preferred source of carbonation is seltzer water, which is to New Yorkers what milk is to Midwesterners: a tonic from an early age and, a couple of generations back, delivered to your doorstep.

I would love to drink seltzer daily but hate lugging it back from the grocery store. A year ago on a trip to Vermont I made my fiance (who was a mere boyfriend at the time) go to a supermarket and load up the trunk with seltzer since we had a CAR (rented) and driving it back 6 hours to our doorstep in NYC seemed too good an opportunity to pass up. We didn’t get engaged that weekend.

Enter Soda Stream, which just came to my local coop. Imagine: carbonation in my daily life without without the weight OR the trip to Vermont (not to mention without the sticky teeth OR artificial-sweetener-induced guilt). I’m going to have to see how much it costs.

poll by twiigs.com

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Recipe: Apple Cinnamon Granola

Monday, September 29th, 2008

There are two types of people: those who eat breakfast and those who don’t.

Thankfully, this recipe works for both types. Granola is tasty with milk in the morning but is also good in the afternoon or as a midnight snack.

There are a lot of granola recipes out there but I have to admit that most just don’t cut it for my no-nonsense, minimal-fuss and, perhaps most importantly, dishwashing-avoiding priorities. Melting butter, mixing things in various bowls, etc etc… and by then I don’t even read the rest of the steps.

Apple Cinnamon Granola the Easy and Healthy Way

Recipe by Hilary

2 cups rolled oats

1/4 cup demerara sugar mixed with 1/4 cup water

1 small gala apple

1/2 Tbsp cinnamon

Preheat oven to 400F. Put parchment paper on the biggest cookie sheet you own. Spread rolled oats evenly on top and pour sugar/water mixture on top. Sprinkle cinnamon. Cut apple (with skin) into little pieces and add. Bake for 20-30 minutes, stirring every 5-10 minutes, until oats turn golden brown. Apples will be a little shriveled.

poll by twiigs.com

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Shady Maple Farms Syrup: The real deal

Sunday, September 28th, 2008

There are two types of people: those who love real maple syrup and those who prefer the imitation variety.

I was raised on the imitation. It’s cheaper and easier to find. We even had bottles that you could put in the microwave that had a square that would light up when the syrup was hot. Now I’m far too worried about plastic (and microwaves, for that matter) to ever go back to that.

Besides, now I’m addicted to the real deal. Shady Maple Farms in Canada makes a delicious organic syrup in a pretty glass bottle. In the photo it’s all used up. Its last drops went onto a sweet ginger pancake yesterday morning.

Maple syrup is much more expensive, but I love the intense flavor. I would love to try Grade B syrup since I’ve read the flavor is even deeper, but Grade B seems hard to come by. Where do you find it?

poll by twiigs.com

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Recipe: Chocolate Oat Balls

Sunday, September 28th, 2008

There are two types of people: those who prefer baking and those who prefer cooking.

Despite my sweet tooth I am very much in the cooking camp. I am not very precise with measurements and I am liberal with substitutions. Therefore when I make dessert I usually make pudding, macaroons, fruit tarts and other things that can handle my lack of attention to detail.

These chocolate oat balls fit the bill. They’re no-bake, easy, and pretty.

Chocolate Oat Balls

Adapted from Anne’s Food, a wonderful blog

250 ml rolled oats
50 ml sugar
50 ml cocoa powder
pinch of salt
1 tsp vanilla extract
1/4 cup hot, strong coffee
50 g unsalted butter, very soft

Put all ingredients together. Roll into balls. Anne suggested rolling them in coconut or pearl sugar, but I tried coconut and couldn’t get it to stick. Perhaps because it was unsweetened and therefore not sticky?

Eat soon. Store in refrigerator, but, better yet, don’t store at all. The next day they will begin to dry out considerably.

poll by twiigs.com

Posted in Recipes, Sweets | 2 Responses »
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Restaurant: Cafe Loup, Manhattan

Sunday, September 28th, 2008

Tonight I went to Cafe Loup on 13th St between 6th and 7th Aves for a birthday dinner for my friends Tracy and Ryan.

I had the duck breast (on special) with coconut rice and butternut squash puree. Will, my fiance, had skirt steak with fries and pickled cabbage. Both were decent without being overwhelming, for $22 and $21 respectively. Cafe Loup is BYOB for wine bottles not included in their list which ends up being a good deal for an…  em, thirsy croud as we had tonight.

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Vosges Chocolates: Heaven in a bite

Saturday, September 27th, 2008

There are two types of people: those who like smooth, plain chocolate and those who like doctored-up chocolate.

I’m a snob when it comes to quality chocolate and, with that assumption understood, I love chocolate with stuff in it. I appreciate chocolate more when there are various textures as I chew. It makes me slow down and enjoy what I’m eating. With smooth chocolate it’s all too easy to start daydreaming and then realize, after I’ve swallowed, “whoops, I forgot to taste that.”

Vosges makes some great chocolate. The above photo is the bottom-tier of their Exotic Caramel 2-Tier Hatbox. Each delicious piece has distinct flavors and, yes, textured fillings: nuts, seeds, sugars, extracts, cremes. There is a handy map which makes tasting each more of a game and less of a mystery.

I’m noticing on the website that there are caramel marshmallows. And peanut butter bonbons. And chocolate tortilla chips.

Oh my.

poll by twiigs.com

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Recipe: Raspberry Applesauce Gumdrops

Saturday, September 27th, 2008

Applesauce Gumdrops

Adapted from Wildheart

2 cups raspberry applesauce (I used Santa Cruz Organic)

1/2 tsp each cinnamon, nutmeg and cloves

1/2 cup cold water

2 cups sugar (I used Sugar in the Raw)

3 envelopes unflavored gelatin

  1. If using unrefined sugar, crush it with mortar & pestle
  2. Mix the sugar, applesauce, and spices.
  3. In a small pan, mix the water and gelatin.
  4. Heat over low until gelatin dissolves (or, heat in microwave for 20 seconds and then stir).
  5. Stir the gelatin mix into the applesauce mix.
  6. Line a 9×13 pan with wax paper.
  7. Spread in the applesauce/gelatin mix.
  8. Refrigerate until firm.
  9. Right before serving, cut into 1/2″ cubes (18 across x 26 down).
  10. Roll each cube in sugar, it prevents weeping. (Don’t do this too long before serving or sugar will melt and leave you with a liquid mess.)

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Tomatoes in the Summer: Straight up, in the garden

Friday, September 26th, 2008

There are two types of people: those who enjoy tomatoes plain, and those who don’t.

I was in the latter camp until I started paying more attention to seasonality and quality of produce. Now, when I get a tomato that is perfectly ripe and juicy, the best way to eat it is plain. In the garden, right after it’s picked.

If you don’t pick it from the plant, you can enjoy it in your kitchen with some sprinkled sea salt and freshly ground pepper.

Mozzarella, basil and olive oil don’t hurt, either.

The above photo is my dad. We were touring the gigantic garden of a Hutterite Colony near Conrad, Montana.

poll by twiigs.com

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