Mark your RSS feeds, favorites and bookmarked pages... Just Braise has moved to a new location. You can now find all the goodies over at www.JustBraise.com.
Stay tuned and keep reading. Just Braise is expanding to bigger and bolder things: more giveaways, more random foodie thoughts but still much of the same goodness you have come to expect. Styles are changing and in the next few months expect the pages to evolve c/o my fabulous designer.
See you there!
I have been quietly slaving away at three jobs lately, oh the pity. But it's true, even D has voiced complaints-- many of which have hidden meaning like, "but there's nothing to eat, another meeting?!"
Well, here is the fruition of some of those meetings... Another piece in the Queens Chronicle.
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle (Western Queens edition). The piece isone of the feature pieces, about CSAs (Community Supported Agriculture) and how great they are.
Alternatively, follow this link:
Queens Chronicle "Planning Ahead for Spring".
Also, if you live in Queens (especially Astoria) and a crazy person comes up to you and says, "Hi, are you interested in organic food?" It might be me. Take my brochure, I'm not crazy. If you read this blog you probably want the good food I'm selling anyway-- and sign up for the new Astoria CSA (www.astoriacsa.com)! If you don't know how to cook, we'll hold cooking classes. If you don't want a friend, I don't need to be one. But I'll still like you.
Enjoy.
*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.
The above photo proves that every living creature loves fresh grown vegetables-- Even better if we can agree to love different parts.
There is no time like the present to begin planning your garden for the coming summer. My wee bucket garden (see last year’s progress here) will make a comeback this summer with some much needed reinforcement from the local CSA I’m helping to start up in my neighborhood. I am happy to report that the farm my CSA chapter is pairing with is located in wine country and perhaps with a little convincing, I can get my farmers to set me up with a wine supply! If not, I am happy to visit the farm on strawberry picking days and swing back to the vineyards for some bottles on the way home.
For those who are unfamiliar with CSAs, it stands for Community Supported Agriculture and is available in and around most cities. A community gets together and pairs with a local farmer, agreeing to pay the farmer in advance to receive a "share" of produce throughout the growing season. With this system, the already expensive and laborious process of organic farming is ensured to be profitable for the farmer, allowing them to concentrate on farming, not worrying about the possibility of selling land to developers or something else.
The greatest benefit is that the local CSA chapter gets to know their farmer while building a community that is often lacking in urban areas: you know where your food is coming from on a more personal level than a green market, you are supporting a local farmer, you're eating healthier, fresher food, etc etc. If there is an excellent season and a bounty, each CSA benefits. The downfall is if there is a drought, flood, etc, you suffer just as much as the farmer. Also, there is less choice than a greenmarket: you get whatever the farmer is growing. I still believe the benefits outweigh the negatives in this age of industrial uncertainty, and besides, fresh food just tastes better.
Local Harvest provides additional information on CSAs and how to find one in your area.
This summer, because of my CSA, I can concentrate on growing some of my favorite items that my farmers will not be offering me. I still must keep in mind tomato thieves and the more unusual chickenwire thieves (which I now suspect might have been for a Meth lab)— how the imagination wanders when perpetrators lurk nearby.
Last year, with some advice from a fellow blogger, I ordered seeds from Baker Creek Heirloom. They have a fabulous variety of basic and more unusual (heirloom) plants. My radish plants did fairly well last season and I will order more of those, though I might try a new variety. Final order report tk in the coming days.
When ordering seeds, keep in mind the amount of light your space gets. My outdoor space is fairly shady and I have to make due with this. No worries, there are plenty of plants that do well in low-light conditions and should be mentioned in the plant’s description, my favorite is arugula. Also, don’t forget to check your planting zone and match it up to your seeding times. This also helps when finding plants that will grow in your area.
If you live in an urban area and are looking to start your own bucket garden, Texas A&M’s Agriculture Dept offers some pointers with hilariously outdated computer clip art. Another good site I found has great tips for more unusual growing containers (from discarded tires to wading pools and feed sacks). The site really encourages community gardens, though the information can apply to setting up a personal garden in limited spaces. Keep in mind that the site is a bit old and can get a little hard to navigate. The National Gardening Association is another great resource with tons of general information.
If you have a large space for a proper garden. I’m jealous-- Go find your own help! (Or use some of the references above.) Get excited for the growing season to come.
My mother is an import/exporter of mostly dehydrated herbs and spices, though she is able to supply pretty much whatever her clients need. It is a great connection to have when I need say, a few vanilla beans and receive 15 shipped to me the next week. Or when a client needs a small sample of something and I receive the leftover samples (like a pound of shredded almonds).
She goes to most food shows around the country and when they are in NYC, I am often found milling about the aisles at the Javitz Center, making up some story about what my clients are looking for in ice cream or olive oil: “Can I try your organic mint now?” or “My people will love this! Do you have samples on hand?”
My mother often does the above for me, but in full disclosure. If she sees a product she thinks I will enjoy, she tells the supplier her daughter has a food blog and should be sent samples to review. Many shoo her away, but every so often, I receive a mystery box of product in the mail.
A few months back a very large mystery box arrived. Inside was containers of Paul Dupre Wine Reductions. I received 750 ml bottles of Chablis, Burgundy, Port and Sweet Masala reductions, tons of sample sized packages and even recipe books on how to use them. I keep forgetting I have them so haven’t had the chance to put any to the test.
If you would like to receive some samples just let me know and I’ll ship it out. Email me (contact info at left) or provide your email in a comment and I’ll be in touch. It’s first come first serve, but I have about eight sample packets I put together, each contain about 3 samples of the four varieties and recipe books. I just ask that when you do use them, let me know how it goes!
More giveaways to come in the future so check back!
* Please understand that for this giveaway I can only send within the continental U.S.. Sorry!
Here's another piece I wrote, and an event at that! I'll be there chowing down on Sunday... Come on out, especially if you have Monday off!
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle (Western Queens edition). The piece is in the Entertainment section (qboro): Pork Fest in Astoria This Weekend!
Alternatively, follow this link:
Queens Chronicle "Astoria Pigs Out".
Enjoy.
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle (Western Queens edition). My story is the cover page of the Entertainment section (qboro); a piece on aphrodisiacs.
If you can't get your hands on a paper, follow this link:
Queens Chronicle "Love Bites".
Enjoy.
*Just Braise has moved. Please visit me at www.justbraise.com!*
D and I had a short stay in Chicago this past week. Herewith, a quick and dirty foodie roundup.
The purpose of the trip was to spend a day in the kitchen of Charlie Trotter.
You read correct. My mother, being so generous, happened to attend a silent auction. There she spied, as she likes to call it, the perfect "target gift" for my upcoming birthday (next Wednesday, ehem). A bidding war broke out and she lost. Still, I spent a fabulously hectic day at CT's. Other delicious adventures ensued, making this one packed week:
It began with dinner at Rick Bayless's, Frontera Grill. Those of us without cable may know Rick from his PBS cooking show. Inventive margaritas, savory sauces and I must admit, disappointing guacamole. Rick emerged from the kitchen, tan after two weeks with his staff researching cuisine in Mexico (a nice employee perk). I bought his first cookbook and got it signed. Some delicious Mexican cuisine in the future is guaranteed.
The next tres gourmet stop was to Hot Doug's for his famous Duck Fat Fries (only served Fridays and Saturdays). We met Sir Doug, on his way with fiancée (or was it wife or girlfriend?) to see Tom Jones in Vegas (or as he called it, to do inventory for the restaurant-- "all those mustard packets must be counted you know"). The special hot dogs of the week were delicious, intriguing combinations, a Tuscan wild boar with smoked mozzarella and a garlic beef dog with a garlic sauce. Still, the favorite was the original char dog (with that neon green relish, half a tomato, pickle, mustard and onion).
D and I assume that if you live in Chicago you feel the need to break from perfection. The Duck Fat Fries were deliciously fatty good. Not that they tasted "ducky" or "gamey," more so they were pure. I also reason that because they are made with a natural fat and not partially hydrogenated bits, they are better for me than other partially hydrogenated fries and I should eat them more often.
Charlie was next. (Abriged)
I arrived prompt at 2pm to find most of the staff already present and accounted for. I received an apron, jacket and hat and was ready to go.
CT's offers juice pairings with their meals. I made a carrot-kohlrabi juice under the guidance of Mary (or Molly?). A small but peppery CIA graduate with burn and cut marks up her arms. Next, I shucked oysters with another sous chef (name forgotten). Then I cleaned them. Mid-cleaning I began to hint that the innards we were tossing away were really much more delicious than the speck of meat I was retrieving.
We broke for a communal lunch of hamburgers. Mind you, these hamburgers were "whatever meat was leftover" from previous meals. Meaning they were more like veal-Kobe beef-pork feet-3-inch thick-6-inch diameter-burgers with organic tomatoes, fresh cheese, hot sauce on top and perfectly seasoned fingerling potatoes on the side. Mine tasted slightly of oysters.
Back to cleaning oysters. Staff meeting at 3:30 where I found which table had a proposal, which was allergic to shellfish, and which former employee would dine with us that evening. Oysters.
Sliced a root vegetable (name tk) that looks like a muddy stick but once peeled resembles a parsnip.
Made a green apple and fresh wasabi sauce to top the Hamachi. Was told how expensive fresh wasabi was. Tasted it. Spied a bucket of black truffles and a baseball sized white truffle. Threatened to steal all.
They served me champagne and wine.
Seating began. I helped plating the appetizers with Big Mike (only name remembered because it had Big in front. There also seemed to be at least five "Chefs"). I was good. No action photos because I had celeriac juice up to my elbows as I was busy making veal heart ravioli, tasting my marinating oysters, devouring spoonfuls of buttered truffles and snatching bits of Kobe hot off the grill.
As the dinner progressed to main courses I platted and dressed sherbets and caramels.
I left the kitchen around 9:30 to sit and dine with the family. Work has never gone so quickly. Still I didn't realize how tired I was until I sat down.
Every diner receives a tour of the kitchen where D was kind enough to snap some photos for the viewer as the staff was scrubbing the beautiful (imported) stove clean.
The disappointment of the night: Charlie was apparently present but I never met him because I was too involved with my tasks. We share a high school alma mater. We should have met.
If you live in Queens head to your local supermarket (or street corner news box) and pick up a free copy of the Queens Chronicle. I have a review in the Dining Out section.
If you can't get your hands on a paper, follow this link:
Queens Chronicle Dining Out.
Enjoy.
Head over to Just Praise for the review.
Just Praise
If you live in the Chicagoland area, head over to you local newsstand or bookstore for this week's (Jan 4-10) Time Out Chicago. Check out the "Singles Scoop" section for a little sizzling event I penned.
If you're not in the Chicagoland area, or are simply too lazy to pick up the magazine, go to the link below.
Time Out Chicago Sizzling Singles Piece
Happy reading! Truffles to come...
I rarely to never steer you from foodie love but I've been quiet and for good reason (besides, there will be food if you come). And... ti's the season for gift giving to yourself and others-- you need beautiful things to serve your delicious creations on, yes?
If you live in or around NYC come on down to my studio's Holiday Art Sale!!
pLeAse spREaD tHe WOrd!
Join us! Eleven ceramic artists gather for one last show (our studio is closing to make way for luxury condos).
ThursdAy, dec 7: 4-8 pM
fRIday, DeC 8: 4-8 Pm
SaturdAy, Dec 9: 12-5 pm (live Music 2-5 pm)
SuNday, dec 10: 12-5 Pm
And by Appointment. 718.729.4882.
42-26 28th St, Ste 2E
Long Island City, NY 11101 map
mapquest directions for car (there is a cheap parking garage across the street and plenty of empty streets)
by subway (if you come after work and live in Brooklyn buses and the G are just outside. Or catch the LIRR in Queens!):
N,W or 7 to Queensboro Plaza. Use Queens Plaza South exit to street. Walk straight ahead to 28th St and turn right. The building is at the end of the block on the corner of 28th St and 42nd Rd.
E,R or V to Queens Plaza. Use Queens Plaza South exit to street (the middle of the train is nearest this exit). Walk straight to 28th St. and turn left. The building is on the right at the end of the block on the corner of 28th St and 42nd Rd.
G to Court House Square. Walk north on Jackson Ave and turn left onto 42nd Rd. The building is straight ahead on the corner of 28th St. and 42nd Rd.
It has been so long… I have a holiday sale coming up at my studio and made a mad push to fire one last kiln load before the big day. If you’re in the New York City area and think handmade ceramics might be up your gift giving alley (or for you personally), all are welcome. Eleven ceramic artists all with very different styles will have pieces on sale. Food, drinks and even some live music--music on Saturday only--will be part of the celebrations. The sale is Dec 7-10 in Long Island City, Queens (first stop into Queens from Manhattan, 15 minutes from midtown). Email me if you would like more details-- the bad news: this is our last sale, the building that houses our studio will be turned into luxury condos!
So are you already tired of all that turkey? Or maybe it’s the turkey that is making you tired. I’ve already turned my leftovers into my grandmother’s savory Latvian Pancakes and stashed them in the freezer for a rainy day. Okay, I popped a few along the way. But I learned that making these time consuming treasures is much easier taken in steps: day 1 make crepe batter and filling; day 2 make crepes, fill and finish. Mmm, I might go grab another one…
My mother sent me Ina Garten’s new book Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
I saw this shrimp bisque recipe and while I was really craving clam chowder, this recipe seemed a little less labor intensive (and I had clam chowder at a restaurant the previous night so why over due it?). With my old lean to, the handheld blender
SHRIMP BISQUE
Adapted from The Barefoot’s Contessa at Home cookbook
Makes about 6 servings. Active time= 20 minutes. Inactive time= about 10 minutes.
*1 pound shrimp, shells removed and set aside
* 1 tablespoon butter (or olive oil)
* 1 onion, chopped
* 3-4 cloves garlic, crushed
* 2 celery stalks, chopped
* 1 rosemary branch, 4-6 inches
* 2 teaspoons paprkia
* ½ cup brandy
* 5 cups fish stock (see my paella for a recipe if you cannot find it at the store)
* 1 8oz can tomato paste (get one with no salt/ no flavors added)
* 1 pint heavy cream or half and half
1) In a small pot on medium heat, bring fish stock and shrimp shells to a simmer, about 15 minutes. Do not boil.
2) While stock is warming, in your main stock pot over medium heat, warm 1 tablespoon butter. Add onions, garlic, celery and rosemary. Sauté 8-10 minutes, until onions turn translucent.
3) Add paprika and shrimp, cook for 3 minutes until shrimp begin to turn pink and curl.
4) Add brandy and cook for 3 minutes more.
5) Remove the rosemary branch (okay if some leaves remain). Strain the fish stock to remove the shrimp shells and add to the main pot.
6) Add tomato paste and stir until dissolved.
7) Using a handheld blender (or carefully in batches with a regular blender) pulse the soup. Break down most of the shrimp, but overall, leave the soup chunky. Add cream, bring to a simmer and serve.
I have a new site up and running: Just Praise. Just Braise's sister site will showcase restaurants, books and food events. They shall be praised or panned. Either way, the verdict will be Just. The first few posts have gone up and you can find them at Just Praise. If you enjoy reading Just Braise, please give JP a visit.
In the meantime, a few things have gone up around the blogsphere that will soon be added to Just Praise:
Food Art @ The Plant
David Kamp's United States of Arugula
Have a few things up around the blogosphere...
New Orleans Table Event and a Char-Broil Event.
More recipes to come shortly....
Tags: reviews, events, New Orleans, Char Broil.
Been quietly publishing elsewhere and working on writing...
You can catch some book reviews here, here and here*.
And one more... here.
Was just apple picking this weekend so there is plenty of seasonal goodness tk shortly...
*Note: These reviews have all appeared previously on the WellFed Network.
Tags: book reviews, food books, reviews
*Just Braise has moved. Please visit me at www.justbraise.com!*
Pascal, over at Home Recipes, tagged me for the meme created by Traveler’s Lunchbox. Exciting, as this is my first meme. You can check out all the progress of this project in TL’s comments.
The subject is “Top 5 to Eat Before You Die” inspired by the BBC’s 50 things to eat before you die. Personally, many of the items on the BBC list appear to be more challenges than must-have food items. Leave it to the food bloggers of the world to create a more proper list. The “Top 5 Before You Die” is an attempt to highlight the delicacies of World cuisine, which seems to be getting more difficult (in a “pure” form) with the expansion of fusion foods.
I usually shy away from Top 5/ Top 10 lists because I have a hard time remembering enough of my “all time favorites” to assemble. This top 5 list almost seemed too easy, maybe my memories of food are greater than media. I am sure if I give myself more time to think this over the list would change [go on forever] so I’ll end it here. Everyone please feel free to add your own Top 5 in the comments, it would be interesting to keep this growing.
TOP 5 BEFORE YOU DIE
5) Something you have grown yourself.
4) Arabic Coffee from a street vendor in Beirut, preferably along the corniche.
3) Fresh Norwegian Shrimp caught that morning and eaten while boat watching along the Bergen harbor.
2) Warm Fresh-Plucked Peach seconds after it is pulled from the tree.
1) Latvian Pancakes. Preferably made with a grandmother’s delicate care. Chicken or beef-filled and served with sour cream and apple sauce
The last 5 on the list:
6) Alsacian ham “Pizza”
7) Kopp’s Custard in Milwaukee, WI. You can order it online and I have been daring myself to order the 10 pint minimum for years now.
8) Vienna Chicago-style Hot Dog at a Cubs game
9) Real Good (unpasteurized) Cheese
10) Fresh Crepe from a Parisian vendor, preferably lemon-sugar.
I am tagging the following bloggers for this meme:
Riana in southern France
Cate in New Jersey
Dylan in LA, CA
Boo Licious in Malaysia
Jennifer in Spokane
Tags: top 5, food lists, meme.
Been quiet lately with late summer travels, out-of-towners, ceramic firings and general craziness. Will get some new food up shortly.
In the meantime, you can catch more of me on newsstands! Pick up the September/ October issue of Chile Pepper magazine on sale now (unfortunately, although it looks fabulous, they are reworking their website so you must read the paper version!).
