Revelations Part I

*Just Braise has moved. Please visit me at www.justbraise.com!*


I apologize, but prompt drinking was essential...

Almond milk (homemade) + chocolate ice cream (Breyer's) = an amazing milkshake

Okay, so it's a little icier than creamy, but flavor makes up for it. If there is an almond infused chocolate bar out there please tell me. When Hershey's begins to make almond-chocolate syrup for my chocolate milk don't even attempt to hold me back.

I made one small milkshake for myself and all D heard was, "Oh gosh."
"What?"
"This is so good."
"Gimme. [Taste] Oh... this is so good. Make me one?"

As I've been going through The Cook's Book, I've been making random foods if I have ingredients on hand. In the Fruits & Nuts section I found a simple recipe for almond milk:

1 part blanched and skinned almonds (you can buy them like this, they are the all white, slightly unappetizing looking ones.
4 parts boiling water

1) Grind almonds in a food processor until they resemble course breadcrumbs. Put in bowl
2) Add boiling water, cover and let steep for at least 30 minutes.
3) Pour the mixture through a fine mesh strainer, press the ground nuts to release all the milk

It is good like this but I added a touch of honey and a dash of pure vanilla extract to spike the senses.

I have bought almond milk before and love it, but often find the storebought kinds too sugary. This homemade recipe is so simple and far superior. D and I used this milk in coffee this morning, deliciously nutty. It would be great in oatmeal. But tonight it hit peak flavor mixed with chocolate ice cream. Pure loving decadence.

Mysteries of Jamba Juice

Head over to Just Praise for some mysterious news...

Macerated Strawberries & Blueberry-Jalapeno Mojitos

Fruit is an all too easy summer fallback dessert. While the heat beats us down, time spent in a kitchen presents itself as a not too pleasant option. And now, while fruit begin their turn to the sweetest, is the perfect time to jazz up an already perfect food into superstardom. These two fruity dishes; one beverage, one dessert, allows you more time where you belong in the summer: outside.

The dessert is one that tastes far more complicated and time consuming than it is, a plus for any entertainer. The beverage, originally presented to me by fellow food-lover RF, is a surprisingly sweet compliment to a typically hot notion: jalapeno peppers.

D and I enjoyed these with company. We paired them together at the close of our meal. While the strawberries were a pleasingly sweet and luxurious dish, the blueberry mojitos were refreshingly smooth. Both offer a fabulous cool down in the intense heat of the upcoming season.

Head on over to Sweetnick's for more ARF friendly items!

MACERATED STRAWBERRIES
Serving size= 4 people. Active time= 8 minutes. Inactive time= 2 hours
* 1 quart strawberries, devined and quartered
* ½ cup + 2 Tbl sugar
* 1 cup orange liqueur (Cointreau)
* juice of 1 lemon
* 1 Tbl lemon zest
* 8 pieces chocolate biscotti
* 12 ounces mascarpone cheese
* 1 pint heavy cream

1) In a medium bowl, mix strawberries, ½ cup sugar, orange liqueur, lemon juice and lemon zest. Cover and refrigerate 2 hours to overnight.
2) Just before serving, make the whipped cream: In a chilled bowl with cold ingredients, beat the mascarpone with the heavy cream and 2 Tbl sugar until soft peaks form.
3) Assemble: layer on a plate or deep glass (for example wine glass) biscotti, then divide strawberries and liquid over biscotti. Top with whipped mascarpone-cream mixture. Coco powder can be dusted on top or mint sprig placed over.

BLUEBERRY-JALAPENO MOJITOS
Serving size= 4 people. Active time= 8 minutes
* 6 ounces white rum
* 1 bunch fresh mint
* 1 pint blueberries
* 2 fresh jalapeno peppers, diced
* juice of 2 limes + 1 for garnish
* 1 liter club soda
* 4 Tbl sugar
* crushed ice

1) Place ½ pint blueberries, 1 diced jalapeno, mint, sugar and lime juice in a pitcher or divide amongst glasses. Muddle (crush) to extract aromas and flavors.
2) Add remaining blueberries and jalapeno peppers, crushed ice, rum, and top with club soda; stir to incorporate.
3) Garnish with lime wedges and serve.

Burger w/ Sweet Potato Fries & Milkshake

Last night I took a little walk as I left one friend to meet up with D and his buddy uptown. I often find myself speedily walking the length of Manhattan island as it begins to warm, much more pleasant than the claustrophobic subway, watching as the people and their actions change with the neighborhood. On a weeknight, the walk is the best: the crowds have diminished, a few hardy souls stumble from bars attempting to make a last effort phone call, and tourists walk aimlessly, unaware of where they should be. In the spring, as night falls cool, a brisk walk is perfect to keep the blood flowing while appreciating time that can finally be spent comfortably outdoors.

My little walk turned into a 40 block trek and for one slight moment, a total of half a block, I smelled spring. It has officially arrived in New York City. It was a brief moment, just past a pile of garbage bags that the air lightened and suddenly Dogwood mingled with early purple violets. Blossoms are out; spring has arrived.

With the weather warming, D and I begin to think about our city escapes: camping. Just when the weather turns perfect, D plans our camping destination while I plan the (cheese) farms to hit up for produce along the way. Interspersed with our camping shenanigans are the precious city BBQs. Few and far between since outdoor space is a rarity, when they do come, they are perfect: on a rooftop, in a side alleyway, in a 5 foot plot of grass next to the front stoop, on the fire escape, and if you are lucky, on the coveted balcony.

So it is with these spring thoughts that D and I whip up our own little (indoor) BBQ. It is possibly the classic New York City diner meal (next to the corned beef sandwich): a burger with french fries and a black and white milkshake. The (best) black and white milkshakes, like the black and white cookie, are only found in the tri-state area [cough] -- New York City. On a trip home to Chicago one year I entered a diner and ordered one. I received a confused look and returned it with a smitten: “vanilla ice cream with chocolate sauce!?” Geesh, how can you not know?! But attempted (and tasted) in diners west and north, the best are found in the City. The black and white milkshake has the delicate pleasures of vanilla ice cream with that extra sweet richness of chocolate sauce. Like the classic hot fudge sundae or chocolate milk, you can make it as subtle or rich as desired. An even better play on this drink? The beershake-- really, it’s tasty. Or, the whiskyshake, which my New Orleans friend calls “milk punch.” The rest of the meal has received ink:

The Burger (made with caramelized onions and mushrooms; no cheese)
The Sweet Potato French Fries (made with salt, no cumin)

And without further ado…

BLACK & WHITE MILKSHAKE
Makes: 2 servings. Active Time= 5 minutes.
* 1-½ cups vanilla ice cream
* 1 Tbl chocolate sauce
* 2-½ cups milk

1) Blend all ingredients and serve immediately

THE BEERSHAKE
Makes: 2 servings. Active Time= 5 minutes.
* 1-½ cups chocolate ice cream
* 1 cup milk
* 1 pint good porter beer

1) Blend the ice cream with the milk.
2) Add beer, stir with spoon. (Do not attempt to blend the beer as it will produce a foamshake.

THE WHISKYSHAKE
Makes: 2 servings. Active Time= 5 minutes.
* 1-½ cups vanilla ice cream
* 1 Tbl chocolate sauce
* 2-½ cups milk
* 4 oz preferred whisky

1) Blend all ingredients and serve immediately

Love Potion #14

In grade school, each child is more or less required to present everyone a Valentine’s card. Digging through the bought selections, a child picks their favorite for that special someone. As elementary school turns into middle school, it becomes all the more important to receive a Valentine. Children form cliques and get catty. More precisely, children begin to figure themselves out at this time; children can be cruel. Receiving Valentines equates how many friends a child is surrounded by.

We get older and Valentines becomes more or less special depending on if we are “with” someone; desperate to find someone before the day approaches to avoid being alone. What someone does for Valentine’s Day is equal to how much one is loved. It becomes a competition between couples: who has the more romantic lover?

A few years ago, my roommate and I, both single, sat down to make Valentine cards. With paper in varying degrees of pinks and reds, we cut, pasted, and bejeweled about 100 cards. We hit work, hiding them on peoples’ desks. We hit the bars, handing them to cute single patrons. Everyone who received a card thoroughly enjoyed them, posting them on their bulletin boards for months to come (some still have them posted). I think this means that we do not trade love enough as we age. Desperate for a show of friendship, we will hang on to postcards from anyone and everyone: we want to show off our friends. Or maybe I live in a city full of lonely people.

I am now “with” someone, but having grown cynical over the years being “without,” Valentine’s Day is really any other day—people just wear more red. Everyone is still looking for love. Whether it is found amongst friends, lovers, or in food, it is natural to search for comfort.

This is my Valentine to you dear reader. Enjoy this beverage at brunch as a sophisticated alternative to the classic mimosa. Present it at dinner for a winning combination. Alone, this beverage is the epitome of urban cosmopolitism.

LOVE POTION #14
Serving Size= adjust to quantity making. Prep Time= 5 minutes.
* cocoa powder
* 1 part blood orange juice
* 1 part champagne
* 1 part vanilla vodka (plain vodka is fine for something a little less sweet)
* 2 tsp pomegranate concentrate for each person
* garnish with vanilla bean

1) Place cocoa powder in a dish. Wet rim of glass with orange juice and dip the rim into the cocoa powder.
2) Fill glass with ice cubes. Pour in juice, champagne and vodka. Put the pomegranate concentrate on a spoon. With the spoon up to the inner edge of the glass, slowly release pomegranate concentrate around the inner glass, allowing it to coat the sides. Garnish with vanilla bean which also acts as a swizzle stick.

Feelin' Fruity: Part IV Mango Tango Smoothie

*Just Braise has moved. Please visit me at www.justbraise.com!*

Just when I mention the winter ocean picking up the slack for the things we crave, I desire the joys of summer. With one mango to my name and a handful of blackberries, what else is there, but a delicious smoothie?

I am not talking about that slick electronic “BlackBerry,” I happily do not own and is the joy (and misery) of lawyers across the nation. The blackberry I speak of is plucked from the bush. They turn your clean hands a royal purple and are a sweet and pleasant fruit.

Native to many parts of the world, the blackberries we consume today have been used for over 2,000 years in medicinal and culinary purposes. Their thorny branches are also a tasty way to keep intruders away, though your delicious bush may be plucked clean, the thief will easily be caught purple-handed. The berry was once crushed and used as ink (forget the dog, I might eat my own homework). Today, amidst other disease research, blackberry tannins are being studied for their role in fighting cancer.

While in Latvia, my cousins mixed blackberry juice (as well as current juice, orange juice and vodka—or combination of all) with Balsam—their claim to a quick fix of whatever ails a person: from upset stomach; to hangover; to liver damage. I will say this combination was rather revolting, but alone, blackberry juice was thick and delicious. I have yet to find it in the United States, but maybe my search has not reached far enough.

Though I would not add balsam to this smoothie, a little banana never hurt the texture or flavor…

MANGO TANGO SMOOTHIE
Makes 2 smoothies. Prep time= 8 minutes. Use a hand-held or stationary blender.
* 15-20 blackberries
* 1 ripe mango (for peeling suggestions go here)
* 1 ripe banana
* ¼ cup plain yogurt (vanilla, low-fat, no-fat, regular or soy options work too)
* ½ cup orange juice

1) Place all ingredients in blender. Blend and serve.

Other smoothie options:
Berry Merry Smoothie
Apricot-Mango Smoothie
Berry-Banana Smoothie

Braised Oxtail w/ Baked Eggs & The Perfect Bloody Mary

*Just Braise has moved. Please visit me at www.justbraise.com!*

As stated earlier, on a recent B&N trip, I “picked up” a few recipes from the book I was perusing. This one struck my eye (even though the picture does it no justice) because it sounded exotic: oxtail and baked eggs. I never thought to bake an egg before, other than a frittata. D being a huge carnivore, I knew he would be down for oxtails. We invited two other meat-lovers over and planned our day.

First, I must admit that when eating certain foods that resemble animals a little too much, contain too many bones, or are a little too gamey, I regress back to my vegetarian days. For six years (much to my mother’s objections and sneaking meat into my food) I was essentially animal-less. I broke down when studying in the meatastic city of Prague and am now a mostly happy meat-eater. Like many others I have met, the word oxtail can give me the meat-willies, but this recipe sounded too good to pass up. So all ye who fear the tail I say go forth!

What is oxtail? And why? Back in the day when oxen actually pulled our wagons cross country and got all yoked up, the oxtail consumed actually was the meat from the tail of oxen. Being thrifty folk and not wanting any part of the animal go to waste, the oxtail was consumed, often in a soup or hearty stew. As oxen have gone out of style and the use of cattle has become widespread, we again refuse to let any meat go to waste. Oxtail as we know it today is the tail meat from cows (of both genders).

Like all things fashionable, there are highs and lows. It is only recently that oxtail has returned to fashion. I have read fewer than twenty years ago, oxtails were so unpopular the meat was practically given away. It was a secret joy for chefs to use oxtail because the cost was so low ($1-2 a pound). Today, though not outrageous, old fans of oxtail shutter in horror as they dish out up to $6 a pound for quality “unwanted” meat. Oxtail seems to be the new “it” meat, recently springing up in restaurants all over town.

The first time I took notice to oxtail I was with D at his favorite feel-good-food joint Soul Spot. Ran by two men from The Gambia, these boys have nailed the southern cooking New Yorkers crave. An easy-to-miss whole-in-the-wall favorite of bus drivers, police, and locals alike, the Spot serves up choice of meat and two sides for an easy $10. I would usually order the chicken: jerk or BBQ, while D would switch up between meatloaf and oxtail both dripping in savory sauces. With trepidation—come on, what’s in name?— I tried the oxtail. I was hooked.

Like short ribs the “oxtail” meat can be a little tough so slow cooking is advised. This is where the braise comes into play, allowing the meat to fall right off the bone and enter the succulence stage. Oxtail tastes like any other “less than ideal” cut of beef, most resembling brisket (although it depends how it is cooked), so it is not to be shied away from. It makes an interesting, exotic sounding, and delicious alternative to the usual purchases, and should definitely be tried.

As a brunch item, this dish reminds me of The Joy of Cooking’s “Hunter’s Breakfast” which consists of about 10 different courses, from quail to ostrich eggs. More closely, it is similar to D’s favorite menu item at Norma’s: The Hudson Valley Duck Confit Hash a Cheval, consisting of a full duck and 4 eggs. D orders this with a huge grin and sops up all the sauce with their fresh baked bread, dribbling juice and laughing at the rest of the patrons pick at their jazzed up eggs (I recommend the Zillion Dollar Lobster Frittata, with “we dare you to expense this” as the price—okay, I’ve never had it, but the Artychoke Benedict is darn good).

This recipe takes a little planning (I marinated the oxtail in wine overnight). If it is made for brunch, remember it needs 2-½ - 3 hours of cook time so prepare it well before guests arrive, or quench the appetite with the perfect Bloody Mary (recipe below). I planned ahead and bought double what I thought 4 people could consume so I would have plenty of leftovers (which is recommended since the cooking process is lengthy). Much to my surprise, the leftovers were few: enough for a smaller brunch the following day. This meal is well worth it and is so hearty it serves as the only necessary meal of the day (we were good and content until about 11pm when we had a small snack of fresh mozzarella and tomatoes).

I know the picture is not fantastic, but this meal is. Anyone that has had it can attest to it. When the egg’s sunshine breaks loose and the juices mix, this dish is divine—just have some good bread on hand for the sauce. A Bloody Mary is a perfect accompaniment to this dish: The tangy horseradish is an ideal palate cleanser. Be a man, enjoy this dish, call the dogs, sound the horns, and go hunting.

BRAISE OXTAIL W/ BAKED EGGS
Serves 5. Prep time= 20 minutes. Cook time= 2-½- 3 hours.
* 4 lbs oxtail
* 1 bottle red wine (I used the inexpensive, but quite tasty $5 Gato Negro)
* 2 celery stalks, cut into 1-inch pieces
* 2 carrots, cut into 1-inch pieces
* 1 small onion, cut into quarters
* 1-5 oz can tomato paste
* salt/ pepper
* 1 Tbl dry parsley
* 5 eggs

1) Place the oxtail in a wide bowl with 1 bottle red wine. Marinate at least overnight, up to 2 days. If the wine does not cover all the meat, rotate and flip pieces every so often.
2) Preheat the oven to 400F. Warm an oven-safe pot (dutch oven) over medium-high heat. Remove the oxtail from the wine (save the wine). Dry off the oxtail and rub well with salt and fresh ground pepper. Brown all sides of the meat in the (dry) pot. This can be done in 2 rounds, takes about 3 minutes on all sides. This locks the meat moisture in. Remove and set aside.
3) In the meat juices, sauté the celery, carrots and onion, about 8 minutes until onions begin to soften. Add the tomato paste, reserved wine and parsley; stir to blend evenly. Add the oxtail (liquid should come just to the top, but not covering the oxtail. Add a little water, about 1 cup, if this is not the case) and cover tightly. Bake in middle of the oven for 2-½- 3 hours. Meat is done when it falls off the bone with little effort. Check the braising process once every hour to ensure liquid is still present. Add a little water if too much liquid evaporates (some liquid will cook off, but you want some sauce for the meal).
4) When meat is ready, remove from the oven and de-bone (reserving the bones for a future soup or stew). Push the vegetables through a large sieve (or mash with a potato masher) to create a thick sauce. Return the meat to the pot. Using the back of a large ladle, create 5 divots and crack one egg in each divot. Bake 10 minutes so eggs are just white and still runny.
NOTE: To be served with a Perfect Bloody Mary, recipe below.

THE PERFECT BLOODY MARY
Serves 4. Prep time= 8 minutes. Inactive time= 1 hour.
* 1 liter quality tomato juice, with no additives (I think Looza makes an excellent line of juices and nectars and should definitely be purchased if available.)
* juice of 1 lemon
* juice of 1 lime
* 1 Tbl Worchester Sauce
* 1 Tbl hot sauce
* 5 Tbl quality fresh, plain white horseradish
* 1 Tbl celery seeds
* fresh pepper to taste
* 1 Tbl balsamic vinegar
* 8 ounces vodka
* celery stalk with leaves for garnish (olives or pickled green beans work well too)

1) In a pitcher, mix tomato juice, lemon juice, lime juice, Worcester sauce, hot sauce, horseradish, celery seeds and fresh pepper. Cover and place in refrigerator for 1 hour.
2) When ready to serve, remove from refrigerator and stir well. Pour 2 oz vodka into each glass (4), add tomato mixture (another tsp horseradish is optional). Add celery garnish. Gently pour the balsamic vinegar over the top of the tomato mixture so it floats. This provides an excellent visual and olfactory effect. Once served, mix and enjoy.

NOTE: A good Bloody Mary starts in the juice. If one uses a poor quality juice, the final product will taste off. I have had this happen. Do not attempt it at home. The taste of a dish depends on the quality of the products used.
ON HOT SAUCE: I am by no means a hot sauce expert, but I do like a little flame every once in a while. I have foodie friends from New Orleans that will add Tabasco to everything. I surprised them with some Dragon’s Fire Hot Sauce from Greene’s Gourmet in Vermont. (D and I picked some up during a camping trip.) This boutique sauce is made with ginger root which we were told makes the sauce extra hot because it opens the sinuses giving one full onslaught of the pepper—the Naw’lins boys were speechless.

Feelin' Fruity: Part III Berry Merry Smoothie

The weather in New York has been a tease this last week. Mild, breezy and spring-like, people are shedding their winter frocks and embracing the warmth. We should enjoy it while we can, but really, why give the people such a pure indication of a change when the bitter winds are sure pull around again? With this in mind, we must keep healthy. Keep up our intake of antioxidant rich fruits and vegetables, and more importantly, allow it to please out palate.

Herewith, a favorite installment of mine: the berry smoothie. There is nothing like a fruit smoothie to boost your energy. Pack it with energy inducing fruits and a scoop of yogurt, this sweet drink helps get you through the morning with a tropical state of mind, regardless of the dropping mercury. Today’s is an odds-and-ends of leftover fruits I found while cleaning out the freezer.

How surprised I was to uncover some long-forgotten blueberries. I also found a small stash of currants that I had purchased for New Year’s to drop in Champagne (this was a great trick: the light currants danced marvelously in the bubbly). Currants are just now making a name in the U.S. Long a European favorite, these poison-looking berries are rich in disease-fighting abilities; thought to be more potent than blueberries and pomegranate pulps. They are also packed with vitamin C, A, potassium, calcium and phosphorous. Even better: I met a man a few months back who planted the first currant farm in the U.S. to produce currant juice. It tastes delicious and I cannot wait until it hits my local store.

BERRY MERRY SMOOTHIE

Makes 2 smoothies. Prep time= 5 minutes. Use a hand-held or stationary blender.
* 10 blackberries
* handful of currants (red, black or white)
* ¼ cup ripe blueberries
* 4 ripe strawberries
* 1 ripe banana
* ¼ cup plain yogurt (vanilla, low-fat, no-fat, regular or soy options work too)
* ½ cup orange juice

1) Place all ingredients in blender. Blend and serve.

Other smoothie options:
Apricot-Mango Smoothie
Berry-Banana Smoothie

Feelin' Fruity: Part II Apricot-Mango Smoothie

*Just Braise has moved. Please visit me at www.justbraise.com!*

For today's installment of "Feelin' Fruity" let us journey to India...

Mangoes originated in India where they have been cultivated for over 4000 years. Buddhist monks spread the joys of this fruit across the land, carrying them on their long treks. In the 4th and 5th centuries, mangoes turned up in the Middle East and Africa, eventually making their way to South America and other tropical areas. Today with the joys of industrialization, I can enjoy this fruit in New York, even in the bitter winter.

There are many mango varieties. The most interesting I have tried is the Haitian mango. It is a bit smaller than the standard mango usually available. It seems only to be available in the summer, and only in Chinatown or my small local fruit markets (not in my regular grocery store's fruit section). It ripens to a deep yellow and can be highly speckled with brown spots. The inside is an intense deep orange with an extremely potent flavor. If you come across it, by all means give it a try.

Slicing a mango can seem daunting. I sparingly bought mangoes until I went to my friend A's home for Thanksgiving a few year's back for a "Lebanese Thanksgiving". Needless to say this meal was spectacular: the standard turkey was accompanied with Lebanese potatoes, foul (pronounced fool), hummus, and fresh hot pitas. The dessert was beyong special: A's aunt had just returned from a visit in Lebanon, producing a platter of honey and pastacio laden filo. If you are ever in Lebanon the smell of these pastries is intense mixing with the cardamon of Arabic coffee. Back to the mango... A's cousin was over as well. The irrisistable pastries arrived and said cousin retreated to the kitchen for fruit, returning with a ripe, red mango. I was enthralled at his deft slicing job. The mango was quickly consumed, juices licked from his hands, he was on the couch chewing on the pit:

To slice a mango:
We must first understand the mango's pit. It is essentially a flattened oval. The flat sides of the pit are where more mango meat lies. The outer edges being very close to the skin. The meat around the mango pit is very fibrous and it is near impossible to totally clean the pit in the slicing process. When cutting, slice off the flatter sides as close to the pit as possible. Remember, the pit it is a flattened oval, but there is still a little gut to it. Once the two larger sides are off, place the mango flat, start your knife at the pit and slice at an angle into the meat. Make your way around the one side then flip the mango and do the same for the other side. The next step depends on what you are using the mango for. If producing cubes, take the two larger meat slices. Leaving the skin on, cut your cube outline into the meat, careful not to cut through the skin. Once done you can invert the skin and slice each cube off. Or... slice the two larger halves in half again. Using a thin knife slice between the skin and meat as close to the skin as possible. This will leave you with large mango meat wedges.

Now you know how to slice and dice, go forth with your fruit adventures.

APRICOT-MANGO SMOOTHIE
Makes 2 smoothies. Prep time= 8 minutes. Use a hand-held or stationary blender.
1 ripe mango
2 ripe apricots
4 ripe strawberries
½ cup plain yogurt (vanilla, low-fat, no-fat, regular or soy options work too)
½ cup milk (your choice of 1-2%, whole or non-fat, soy, etc)
splash of orange juice
1/4 tsp vanilla
dash of cinnamon

1) Place all ingredients in blender. Blend and serve.

Feelin' Fruity: Part I. Berry-Banana Smoothie

Feelin' Fruity: Part I Berry-Banana Smoothie

Why, for the past week, has D been spoiling me with a smoothie upon waking? I think we are in need of some warmth...

I love where I live because there are countless 24-hour fruit and vegetable stands on my walk home from the train. The best time to shop at them, I have found, is after 11pm on Sundays. I have produced two reasons for this: 1) Shipments arrive Mondays and they want to clear out the merchandise before it arrives. 2) Prices are raised on the weekends before they are drastically slashed Sunday night for reason #1 (possibly making them seem lower than they really are). Regardless, it is at this time that I stock up on strawberries, blackberries, bananas, blueberries, mangoes, and other tasty looking fruits miraculously in-season in the middle of January (oh sweet Industrialization).

A recent conversation at work had X complimenting my grapefruits. X is prone to attempting to steal my grapefruits. X is also prone to stealing (or ogling) my oranges, clementines and/ or kumquats-- maybe X has scruvy? I “always have such great big grapefruits,” X says, “they look so juicy.” We got into a conversation about how expensive these large grapefruits are, “$1 each, so expensive!" But that was a guesstimate and upon further investigation this Sunday I have come to realize grapefruits in my neighborhood—big hulking, face-sized fruits—are 3 for $2. Making all this goodness all the easier to acquire and keep the body healthy in the midst of the chill.

I love smoothies because they are filling. I make thick, yogurt-based smoothies that never become runny like those cheap, imitation ice-based ones (cough Jamba cough). I also do not add sugar (cough Jamba cough) allowing the fruits natural flavors to sweeten the drink. They are a meal in themselves. Best of all, they can cover your daily fruit intake, no matter what the government suggests your personal food pyramid is.

Mix and match your favorite fruits for countless variations. You can use vanilla yogurt for an extra sweet flavor or plain (I use plain because I use a little yogurt in my hummus and baba ganoush so one container is multi-purposeful). I also buy fruit whenever I see it on the cheap. I freeze it and use it for smoothies, or syrups when the urge hits.

The smoothie pictured above is Berry-Banana. My bananas are not very ripe just yet so I only used one and bulked it up with more berry flavor. The results were excellent. Also, please notice how the thick smoothie consistency acts as a pillow for the added blackberry.

BERRY-BANANA SMOOTHIE
Makes 2 smoothies. Prep time= 5 minutes. Use a hand-held or stationary blender.
1 ripe banana (for more banana flavor use 2)
10 ripe strawberries
15 ripe blackberries
½ cup plain yogurt (vanilla, low-fat, no-fat, regular or soy options work too)
1 cup orange juice

1) Place all ingredients in blender. Blend and serve.

More smoothie variations and pictures to come…
Feelin' Fruity: Part II. Mango-Apricot

The Birthday

There comes a time in many peoples’ lives when heading to the bar is no longer very entertaining for the birthday. When I was in college at NYU, my good friends had a weekly beer spot. We were around 19-20 and found a dive bar in the East Village that did not card us. We loved that we were the youngest ones in there (or so we thought), we loved the faint smell of urine and puke, covered up by cigarettes (or so we thought). The found art objects installed on the wall were good conversation topics during the lax in our card games (we met for a round of Rummy 500 with a 1 pitcher purchase per person ruling). It was soon time for someone’s 21st birthday and we ordered a round of shots when our bartender, Rudy, came over to wish his congratulations: “How old are ye now?!” “21!” “But… you’ve been coming here for years?” “Thanks Rudy!”

2 years ago I paid $200 for an open beer bar for 2 hours. A great deal. There were so many beers stationed around the room one could leave a pint in one area, speak with a friend in another corner, and find beer interspersed throughout the trek for the taking.

But now, I like to be at least semi-conscious at the end of the night. I do not like waking up in the morning unable to do anything but mope. Yes, it is great fun to have a free night at the bar while your friend’s buy you drinks (really just seeing how drunk they can get you before you collapse into unconsciousness), but D and I both agree, a new kind of birthday should be celebrated this time around.

This past Saturday was D’s birthday. He called for a birthday dinner with his nearest and dearest. In his overzealous birthday glee, D set the hours of the night from 5pm to 4am—whether to come before one’s big night out, or end it at our place, was one’s prerogative. (Guests began arriving at 6pm and our last guest left around 3:30am.) Because of this time frame, I thought it best to provide the birthday goers with small nibbles of food to chat and eat the night away (and whoever would be there for the pumpkin cheesecake birthday cake would get to indulge). With this, we could also prepare just over half the food initially, and as others come, prepare the remainder. Without further ado, the menu for the curious:

• CHEESE PLATTER. Key to any gathering. Since there would be a lot of other food I only bought 3 varietals: one creamy and nutty cow’s milk (I think it was Thom), one salty cow’s milk (I forget the name, something like Paeve), and one super-aged, creamy, delicious goat’s milk (Humbolt Fog). Spectacular. Served with grapes.

• JALEPEÑO CHEESE POPPERS. These were on the initial menu I posted. They are really good and easy to make: egg whites, parmesan and jalapeños. They are best eaten warm, right off the oil. We decided to forgo these for…

• BRIE BITES. I originally called this dish Brie Bombs, but have changed it for sensitivity purposes. These tiny morsels are so rich and gooey. The last “Halloween” or “Autumnal” party we had I made one giant brie-spinach-flaky pastry bake. It was gone in seconds. I decided this time to make individual “brie bites”:
BRIE BITES
Makes about 18 pastries.
1 Medium wedge of brie, enough for 18 bite-sized pieces.
1 large handful (or 1 bunch) of fresh spinach, washed, drained and sautéed.
1 pre-made croissant dough roll.
1) Preheat the oven to 350F. In a saucepan over medium-low heat, sauté the spinach 2-3 min until wilted. While the spinach is going, cut the brie into about 20 bite-sized pieces.
2) The pre-made dough should be perforated into triangles. Pull apart the triangles carefully and tear or cut each triangle into two smaller triangles. Place each half-triangle into a mini cupcake liner or mini cupcake pan.
3) Place a small dollop of spinach onto the dough, then a chunk of brie. Assemble all bites. Using the tips of your fingers, gently pull the dough around the spinach and brie and pinch off at the top to close. They should look like dumplings.
4) Bake for about 15 min until tops are golden and brie begins to ooze out of the bites. Serve up hot (though people will eat them when they are cooled too).
NOTE: You can assemble the bites ahead of time and refrigerate. Bake them as guests start to arrive.

• VEGETARIAN THAI SPRING ROLLS. My mother recently sent me a package of rice noodle spring roll dough. I figured I would use them up for the party and whipped up a batch of spring rolls. Not so easy. These are fairly labor intensive, but everyone really enjoyed them, especially the peanut sauce accompaniment. I bought what I thought to be spring roll filling and combined ingredients that I thought would work for the sauce. It took a few trials to get these to hold together and work properly. Trial and error for the first time dish…
THAI SPRING ROLL W/ PEANUT DIPPING SAUCE
Makes 6-8 depending on your damage control
SPRING ROLLS
2 carrots, sliced julien (make these as thin as possible so as not to poke through the roll)
1 handful of Asian sprouts (the white-clear varietal)
1 large handful shiitake mushrooms, sliced julien
½ cucumber, sliced julien
1-2 Tbl soy sauce, depending on taste
2 Tbl sesame oil
1) In a saucepan, sauté all ingredients except for the cucumber about 5 min.
2) In luke-warm water, place the spring roll shells and allow to get soft and pliable.
3) Place a small helping of filling onto the center of the shell and add some cucumber strips, fold 2 opposite ends onto center, then roll dough tightly into a thick finger shape. Continue until all spring rolls are filled.
4) CAREFUL: In hot oil (I used vegetable), fry the spring rolls until shell hardens and hold together. This is where I had some casualties. Once done, place on a paper napkin to absorb some oil.

PEANUT DIPPING SAUCE
1/3 cup peanut butter (I used chunky)
1/3 cup soy sauce
4 Tbl sesame oil
2 tsp curry powder
1) Mix all ingredients well. I added more soy sauce or oil depending on the thickness to thin this sauce out so I stopped measuring.

• AVOCADO WRAPPED IN PROSCIUTTO. Thinking about these makes my mouth water. They are too easy to make and are so rich and decadent. I finished them off with a splash of lime juice. Everyone thought this a perfect hint of flavor to compliment and separate the flavors of the prosciutto from the avocado.
AVOCADO WRAPPED IN PROSCIUTTO
Makes 32 pieces.
2 avocados
½ lb prosciutto (I bought a fairly inexpensive variety I found at my local supermarket instead of the Italian deli)
½ lime, juiced
1) Slice avocadoes in half lengthwise and remove pit. Slice each half into 4 long spears, then each spear in half
2) Cut each sliced piece of prosciutto into half. Wrap around avocado and secure with a toothpick
3) Sprinkle with lime juice. (The lime juice also helps the avocado from aging and turning brown)

• MINI LATKES. It is just about Hanukah and for some reason I was craving latkes. I never really liked them growing up. It was the song I learned at temple: “Fry them in oil, wrap them in foil! L-l-l-l- latkes, golden brown! L-l-l-l latkes eat ‘um down…” Anyway, I could never eat them after that song—which I’m sure was created to help us young Jews remember tradition and food and eat it all down (and frying in oil allows us to remember the oil burning bright for the 8 long nights of Hanukah). I remember eating latkes that were slightly mushy (more like fried mashed potatoes). I think they are best fried crisp and flaky, or as D said, “why are we making flat, flaky fires?” These were tasty morsels. I really wanted to prepare them with some fresh chunky cranberry sauce, but I ran out of time (and had no cranberries). So if you make them, do the cranberry sauce and let me know how they turn out. I got this recipe from my newest gifted cookbook Jewish Cooking In America.
MINI LATKES
Makes Makes about 2 dozen latkes
2 lbs russet (or Yukon Gold) potatoes, peeled and grated
1 medium onion, grated
½ cup chopped scallions
1 large egg, beaten
salt/ fresh ground pepper to taste
1) Peel potatoes and put them in cold water. Using a grater, grate potatoes and onion. Place in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after carefully pouring out water.
2) Mix potato and onion with the potato starch. Add scallions, eggs, and salt and pepper.
3) Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 Tbl of the potato mixture in the palm of your hand and flatten [this is easily done by squeezing the potato mixture tightly between your two palms]. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately.

• WHITE BEAN BRUSCHETTA. This was my favorite. Salty, rosemary good. They were also tremendously easy to prepare. People were initially afraid of them. Yes, they do look slightly strange. But wow, delicious and savory. I had leftover anchovies from my anchovy garlic bread and thought to put it to use as a base for this bruschetta. The result was perfect.
WHITE BEAN BRUSCHETTA
Makes about 20 pieces
1 loaf good French or Italian bread, sliced thin and at an angle
4-6 anchovies, drained of oil
4 garlic cloves, crushed
5 Tbl olive oil
1 Tbl butter
1 can white (Northern) beans, drained
1 Tbl rosemary
1) Preheat oven to 325F. Slice the bread and place on a baking sheet.
2) In a small sauce pan, combine 3 Tbl olive oil, butter, garlic and anchovies. Smash the anchovies with a fork or spoon and swirl, creating a paste. Cook for 2-3 min. Using a cooking brush, spread the anchovy paste onto the bread. Bake for 8-10 min until bread dries out and turns slightly golden.
3) While bread is baking, prepare the beans: combine beans, 2 Tbl olive oil and the rosemary. Using a handheld blender (my old safety) or a food processor, pulse the mixture (like hummus), leaving slight chunks, but a mostly creamy consistency.
4) Top each piece of anchovy dusted bread with beans and sprinkle some rosemary on top.

• SOUR CREAM DIP W/ VEGETABLES. Very simple. This was a last minute thought as a quick and dirty dip for guests to munch on while things were cooking. No need for a real recipe: 1 packet dry soup mix (like an onion soup mix), 1 12-oz container of sour cream. Mix, refrigerate for 1-2 hours, serve with sliced veggies. It is very good and people will be amazed how easy it is.

• MINI CRAB CAKES. These were okay. In our pressed time chunk crab meat could not be found—go figure. So canned crab, which looked more like pink tuna was bought. They were also a little spicy (which some really enjoyed)—compliments of chef D and his zeal for Tabasco. This recipe is from the Joy of Cooking, 1975 ed.
MINI CRAB CAKES
Makes about 12 2-inch cakes
1 2 Tbl butter
2 Tbl onion, chopped
2 eggs, beaten
½ cup cream
½ cup bread crumbs
2 cups lump crab meat, chopped
½ cup celery, finely chopped
½ tsp dry mustard
2 Tbl parsley, chopped
½ tsp salt
½ tsp paprika
1) In skillet over medium heat warm butter. Sauté onions in the butter, about 5 min.
2) In a medium-sized mixing bowl, combine all ingredients (including the onion- butter mixture). Refrigerate for 1 hour.
3) Warm a skillet over medium heat with 1 Tbl butter. Form small patties and brown both sides, about 5 min each side.

• PUMPKIN CHEESECAKE. I know this recipe keeps coming up. It must be my recipe of the year. It is tremendously delicious, creamy, pumpkiny and good. I topped this off with a drizzle of maple syrup and walnuts. Recipe does not need repeating, it can be found here.

Decadence

It has been a long, tough day. Actually, a long week. A crazed ceramic marathon (my other real joy) produced a fabulous bounty this Monday with a kiln full of handmade gifts . In the middle of all this came a birthday dinner (menu to come). But I thought I should write about today…
Awaking and relieved to be done with all things hectic, what more of a surprise could arise than a transit strike? And what is worse than calling into one’s part-time job only to find you are desperately needed? Possibly realizing it is 20 degrees outside. So what is more invigorating than a 5-mile bike ride in 20 degree weather? Following it up with the most decadent of meals after the remaining 5-miles home.
Caviar, otherwise known as decadence to a mere mortal.
Bad caviar is a heartbreaker so be sure to eat it immediately post-purchase. After a 10-mile bike ride into, and back from, Manhattan, D and I deserved a treat. We bought a moderate Champagne, and indulged our jell-o legs.
The last time I had good caviar was in Latvia. My local family led us to a Russian restaurant. My grandmother complained the whole way there, wondering why it was necessary we eat at a Russian establishment (I have nothing against Russians, it is history that does. Besides, I am 1⁄4 Russian!). Upon our arrival, vodka was ordered for the table (mind you, I did not have one sober day in Latvia). I suppose when you are blessed with 50F summers and formidable winters you tend to be a bit of a lush to keep warm. Regardless, I could not have been happier to see crepes with Caspian caviar on the menu—for about $5! I promise you now reader, I will drink all the vodka in the world if I could continue to eat caviar and crepes for $5 a day, everyday.
Tonight brought me back to that bulging red Caspian caviar. Bursting with flavor and salt. We ate them with the provided smoked salmon, crackers, avocado and Champagne. Fabulous. Delicious. Decadent. Bring on the transit strike—as long as your bring on the caviar!
I cannot offer a recipe for this menu. Crackers, smoked salmon, avocado, caviar and Champagne. Mix at will.

Pomegranate Juice Taste-Off

This past Monday was unseasonably warm, clear and perfect. The kind of day that makes you forget winter is brewing up her cruel spell. A day that leads one (at least me) to walk across the Queensborough Bridge to view an endless skyline. In honor of these fleeting days of perfection POM Wonderful has declared November "National Pomegranate Month". The fruit is at its peak now, a fabulous winter beauty, so partake of her juices and be seduced.

I gathered four friends to kick-off the pomegranate festivities of the upcoming month for a blind juice taste testing (they were also wined and dined and held an election powwow). I picked up six pomegranate juice varietals that I was able to find with some ease and would hope others would just as well. We judged on bouquet, visual appeal, flavor and final analysis. Three were domestic juices; three imported. All were 100% juice, with no added sweeteners or flavors. (POM has added flavors but was used as a control for its mass-market reach. I wanted to add Naked's pomegranate juice to the tasting. This also contains flavorings and I went without it.)

It is interesting to note how many inferences to fish products came up during the tasting. I have never thought of pomegranate juice smelling like fish or the likes. I must say I am partial to Z's comment: "Ruby. If this were a J. Crew sweater it might even be the color 'pomegranate'". Make note that the three most expensive varieties are those available at Whole Foods and in the end, price and taste were not equal. Overall, the judges were split on the winner between #2 and #4 (POM and Pomegranate Juice). But really, whatever brand you prefer, know you are doing your body good. Pomegranates are high in Vitamins A, C, E, potassium and iron. They are one of the highest antioxidant containing fruits, thought to aid in good cholesterol production, reduce the bad, and even ward off cancer.

If you are to purchase pomegranate juice from a store, for overall bouquet, visual, flavor, final analysis and especially price, I beg you to save your money. The judges could not tell the winner from the leading market brand and neither will you. Vote POMEGRANATE JUICE (from Azerbaijan) on Election Day. On a serious note, nothing can compare to a real pomegranate or fresh-squeezed juice (the natural color of which is clear pinkish-rose with a slight seedy flavor). All the juices tasted are overly concentrated, and much too syrupy sweet. Interesting enough, ILG, an importer, rather than juice producer won the tasting. It had a bouquet of light, fresh pomegranates. It was the clear, garnet color we as consumers have come to expect from pomegranates. It offers a juicy, rather than seedy or earthy flavor and is palatable, rather than the bitter or tart shocks that crossed our palates on some tastings. Herewith, the lineup and bone breaking analysis (in order of random numbered, blind testing):

1) Just Pomegranate. Produced by R.W. Krudsen in California. Purchased at local organic grocery, available at Whole Foods. $6.99 for 32 oz.
2) POM Wonderful. Produced by POM Wonderful in California. Purchased at local organic grocery, available at Whole Foods. $3.99 for 16 oz.
3) Sameco. Produced by Sameco Corp. in Azerbijan. Purchased at organic grocery (not my local one). $4.50 for 25.4 oz.
4) Pomegranate Juice. Produced in Azerbijan, imported by ILG International. Purchased at regular local grocery [on a whim 1 month ago when the grocer told me "Yes, very good. You will love it". $4.99 for 33.8 oz.
5) Lakewood Pomegranate Juice. Produced by Lakewood Juices in Florida. Purchased at local organic grocery, available at Whole Foods. $9.99 for 32 oz.
6) King Pomegranate Juice (also goes by Crown). Producer/ importer unknown in Azerbijan. Purchased at local Mediterranean deli. $1.50 for 8 oz.

The Judges:
D. Juice-lover.
MK. General food disposal, and lover of fruits and vegetables.
MT. Connoisseur of all things food.
Z. Fruit-lover (thanks for the clementines).
S. Pomegranate and general food snob.

The Tastings (listed as (B)ouquet; (V)isual; (F)lavor; Final (A)nalysis):
#1.
D. (B) clam, vinegar; (V) ruddy, chalky, turbid; (F) bitter, slight tannic fruit; (A) tannic.
MK. (B) oaky, stemmy; (V) milky wine; (F) bittersweet; (A) stemmy.
MT. (B) fishy, artichoky, acidic; (V) dense; (F) not much aftertaste, bland (A) n/p.
Z. (B) pungent; (V) brown, colloid-- not clear; (F) dry aftertaste, very seedy, dries your tongue (A) n/p.
S. (B) fruity dirt; (V) earthy, purple, residual; (F) more seedy than pulp; (A) dry seedy.

#2.
D. (B) neutral distinct fruit-- "a wind through orchards"; (V) ruby strawberry; (F) juicy, slightly viscous tasty berries, fruity; (A) edge of bitter.
MK. (B) flowery, tropical; (V) my outer blood; (F) sweet, cranberry-esque; (A) initial sweetness w/ bitter tertiary.
MT. (B) fruity, less acidic, full; (V) looks like seal color, warm; (F) nice after-taste, refreshing sugary; (A) n/p.
Z. (B) cranberry juice, weak smell; (V) ruby, if this were a j. crew sweater it might even be the color "pomegranate"; (F) much sweeter, still dry though tastes like cranberry; (A) n/p.
S. (B) perfect pom match; (V) clear, deep garnet; (F) a little sweet/ syrupy but definite pure pulp; (A) Sweet.

#3.
D. (B) vinegar, rotten crabs; (V) maple syrup; (F) harsh, woody, failed fermentation; (A) n/p.
MK. (B) ruddy dirt; (V) brown water; (F) fermented bubbly; (A) winey, bitter vinegar.
MT. (B) sardines; (V) brownish-red, less dense; (F) awful aftertaste, flat than moldy; (A) n/p.
Z. (B) browner (but not -est) but clear, dark apple cider; (V) nasty; (F) similar to #1,seedy; (A) n/p.
S. (B) tart, stemmy; (V) pink-brown, slight orange, deep cider; (F) hard to swallow, tart, grimy, more stem than pulp/ seed; (A) bitter earth.

#4.
D. (B) light fruit, mild; (V) cranberry hue; (F) sweet, tasty juice, something missing; (A) more like juice.
MK. (B) juicy; (V) amber; (F) syrupy; (A) overly sweet.
MT. (B) slightly fishy, fruity, cool; (V) deeper burgundy; (F) refreshing, very good, easy aftertaste, citrusy; (A) n/p.
Z. (B) amber in light, but MK claims it is the bulbs being used; (V) weak odor, slightly sweet like honey; (F) sweet but still pomegranatey, no dry taste; (A) n/p.
S. (B) subtle pomegranate; (V) deep crystal ruby; (F) sweet cranberry trails; (A) juicy.

#5.
D. (B) strong tannic fruit, slightly displeasing; (V) most ruby, slight CTO 80; (F) grapefruit overtones, complex citrus, oaky; (A) pucker your lips.
MK. (B) flowery; (V) residual deposits, ruby wine; (F) bitter; (A) tart, too dry, bitter.
MT. (B) strong, full; (V) ruddy red; (F) lingering aftertaste, oily texture like wet meat on tongue; (A) n/p.
Z. (B) much darker, dense color; (V) like grapefruit, sweet like honey; (F) dryish, sweet w/ slight bitter aftertaste; (A) n/p.
S. (B) bitter, dry, fruity; (V) muddied red-orange; (F) sweet, subtle; (A) dry sweet.

#6.
D. pungent smelly-like pomegranate soap overtones; (V) faded red lace, rust; (F) really tart, pucker lemon; (A) accurate portrayal of the fruit.
MK. (B) ; (V) purple-brown; (F) vinegary; (A) overly bitter, dry, tart
MT. (B) anchovy, fruit; (V) oakish, deep red; (F) silky, bitter; (A) n/p.
Z. (B) very brown, Pine-Sol; (V) chemical sort of cleaning product; (F) sharp/ acrid weird seed taste, very strong; (A) n/p.
S. (B) tart, seedy; (V) marshy red-brown; (F) tart, seedy, sweet; (A) dry, tart.

*** An ammendment to the taste-off: D would like to add that after careful consideration, and tasting of the leftovers in the fridge, Just Pomegranate is "pretty darn good and close to the natural pomegranate essence," He would also like to note that they all taste good when mixed together. (Produced by R.W. Krudsen in California. Purchased at local organic grocery, available at Whole Foods. $6.99 for 32 oz.)