Pork Egg Rolls
Quinoa: A Little Story Behind the Food
Originally hailng from the Andean region of Ecuador, Bolivia, Colombia, and Peru, quinoa can be traced back all the way to the ancient Incas who held this grain to be sacred–known in their culture as the mother of all grains. While it’s super healthy and very high in dietary fiber, it’s not truly a cereal or grain. Rather, quinoa is closely related to spinach and beets and is high in essential nutrients such as calcium, phosphorous, iron, and amino acids like lysine. What we relate to as a grain is, in all actuality (and technicality), the seed of the quinoa plant. The seeds (the little grain-like things) are coated in outer shells called saponins, which today are generally removed by the time we can get our hands on this superfood.
There was some quinoa lying around the house–not sure the brand or where it came from as it was just in a clear plastic bag– and I whipped up a kind of tabbouleh. This is traditionally a chilled Arabic salad with a base of bulgar–similar to couscous but a million times better for you–tomatoes, parsely, mint, onion,garlic, lemon, some olive oil and a pinch of salt. Instead of using bulgar I opted for quinoa and also added some cukes and black pepper. I left out the mint and it worked out nicely–refreshing, light, a little nut-like flavor from the quinoa, and packed with nutrients–totally my speed.
Margherita Pizza
The other night I was craving some kind of extraordinary pizza–one with refreshingly acidic tomato sauce and some aromatic basil that wouldn’t leave me with a classic food hangover. As a health food guru and aspiring dietitian, I absolutely love proving that you can eat food that is actually nourishing and even more delicious than you could have possibly imagined. So this afternoon I decided to go for it and instead of ordering in, I made a homemade margherita pizza for the family.
The crust was seemingly easy to make, but there were definitely some bumps along the road that will be learning tools for next time (please note these are kitchen experiments… so chances are there may be a few little, um, glitches here and there.) Back to the crust: I opted for a regular plain crust as opposed to whole wheat (it’s still healthy, I promise–remember at least half your grains need to be whole so there is wiggle room!) Here’s the final recipe:
3 cups of all-purpose flour
1 cup of warm water
1 packet of yeast
a pinch (or two) of sugar
a pinch (or two) of salt
I let the yeast and sugar stand in the warm water for about 10 minutes until it was kind of creamy and then I mixed everything together with my hands. I was really ahead of schedule and it was too late for lunch, too early for dinner so I let the dough just rise for a while. Note: a 1/2 hour to let the dough rise should be very efficient–I let the dough rise for a good 3 hours or so which was mistake numero uno. My second mistake was that I added about 2 1/2 cups of all-purpose flour and the result was a bloated sticky mass of dough.
I needed some fatherly advice so dad came to the rescue to save the crust, which was no easy task–I should have had my camera on hand to capture the scenario. Because of the time I allowed the dough to rise and the disproportionate ingredients, the elasticity of the dough was compromised and just wouldn’t hold together as we were trying to shape it to the pizza pan. But with some extra flour and patience, we were able to pull it off! Olive oil was lightly spread around the circumference of the pie to prevent the edges from burning in the oven.
For the sauce, I combined both crushed tomatoes and a little tomato sauce with NO added seasonings–I added those myself. So pretty much, raw canned tomatoes to get that nice acidity that I personally like my tomato sauce to have–none of that pasty sugary stuff. Throw in some oregano, a bit of garlic, and a touch of basil–I wanted the flavors of the sauce to be enhanced rather than overpowered. I finished it off with some thinly sliced fresh mozzerella and some fresh basil leaves from the garden and popped it in the oven at 450 degrees for a little under 2o minutes.
It was everything that I wanted in a pizza–and best of all despite the earlier issues with the crust, it was delicious–not chewy, burned, greasy or soggy. Perfectly bread-like topped with some deliciously fresh ingredients that totally hit the spot.
Luscious Lane Bakery: My Go-To for Custom Baked Goodness
When celebrating birthdays, holidays, or even just a fun get together with friends and family, desserts and goodies are always more than welcome–especially if you’re entertaining. How yummy do these look?!
Sunflower cupcakes
But where to go to get these tasty little things? It’s been a long time since I’ve had cake (or a cupcake) that I could say I honestly enjoyed and looked forward to eating–and that says a lot because I am the self procalimed sweet queen–dessert, dessert, dessert! I do, however, despise glorified bakeries that are overrated, overpriced, and really totally and truly are just not that good. I used to love this humble little pastry shop in Clinton, New Jersey called Yvonne’s. She would make these beautifully simplistic buttercream cakes with fresh fruit filling. The outside of her cakes were piped in a way that replicated a basket weave which in turn added this classically romantic look to her elegant masterpieces. And the buttercream–it was just so good. But since Yvonne is now retired, I haven’t experienced what I consider to be an authentic buttercream or even an edible cake in I don’t even know how long. Buttercream in its most simple form consists of creamed butter and powdered sugar–and it’s up to you to fill in the blanks by adding things like additional flavor and color.
Coconut cake with orange marmalade buttercream filling
The problem I consistently seem to be coming across is that these “buttercreams” are pumped up with sugar. Traditionally, there is a 2:1 ratio of sugar to butter. It’s sweet because it’s supposed to be. And sweet is good– but not too sweet. However, rather than getting a mouthful of lightly creamed butter laced with a delicate sweetness that is like a little piece of heaven, I get induced into a sugar coma after I force down an overpoweringly sweet icing that is merely impersonating a buttercream. I mean is there any butter in there? Then I discovered Luscious Lane Bakery through a friend–and I’ve finally been reunited with a true buttercream icing coating a decadantly flavorful cake. The best buttercream (and cake!) that I’ve had in a very long time.
Cake Balls
The passionate duo behind Luscious Lane not only tackle custom cakes but also cupcakes, cake balls, cookies (what? keylime sugar cookies–yes please), chocolate covered strawberries, gourmet brownies and probably anything you’d request. And they do all kinds of buttercream while maintaining that creamy lightly sweet flavor–anything from bubblegum to chocolate caramel to orange marmalade. These girls are go-getters who pour themselves into their baking–and it shows. L.L.B. is my new go-to for special occasion cakes–unique, affordable, and truly delicious. Pictured below is my brother’s custom birthday cake (the bro-ski is a designer by the way). I wanted a colorful cake with classic butter cream and fresh strawberries to reflect this summer time celebration–but I couldn’t decide if I wanted chocolate or vanilla cake. Nevertheless, she and her partner in crime, Connie, delivered the cake two days later. Layers of buttercream and fresh strawberries sandwiched between chocolate and vanilla cake–crowned with an artist’s palette to boot!
Black and white cake with colorful buttercream and strawberries
The theory behind Luscious Lane is printed right on the menu: “We’re two fun loving gals turned friends turned business partners. We’ve married our love of baking with friendship to bring you scrumptious treats and sweet desires for any occassion.” Simply put in the words of Nekije and Connie, “We adore creating delicious memories for our clients to experience and share.” So the bottom line: not only do they love what they do and are good at it, but they also value their customer. And I like that.
Fondant fun
Luscious Lane Bakery
Connie Frangakis & Nekije Ismaili
954.614.3328
http://www.facebook.com/profile.php?id=9346905#!/pages/Luscious-Lane-Bakery/329314067098207
Love at First Sight
I’ve discovered a new restaurant in the posh Village of Ridgewood, New Jersey that is affordable and beyond delicious. Even more, the presentation has a stunning and sleek simplicity that makes you want to dig right in! Pictued below is the Hawaiin Roll–a shrimp tempura and mango combo that is my absolute favorite.
Gen Sushi & Hibachi
15 E Ridgewood Ave Ridgewood, NJ 07450
(201) 493-1988
Organic: What’s All the Hype?
I admit it: if something is organic I’m probably more interested. Maybe it was growing up with fresh vegetables from my parent’s home garden in addition to any overload from neighboring gardening buddies–I couldn’t tell you exactly but I prefer all natural, organic foods. I prefer foods that come from the earth rather than foods destined for an abnormally long shelf life (this is not to say that I do not indulge in Oreo cookies occasionally…) In all seriousness, there is an honest taste difference between a garden tomato and one purchased at Shop Rite–to me anyway.
Whether or not you choose to eat organic is your own personal decision and there is a fine line between being obsessive about what you eat and being aware of what you eat. I choose to be aware and while I prefer and appreciate organic and natural foods–anything from veggies to dairy to meats–I’m not opposed to any food that is not specifically organic. By being aware of what is going into my mouth means that I do like to know where my food is coming from–you know, the nature of the beast. Think about it–how often do you think about where that juicy burger has been before it’s devoured? Was that cow grass or corn fed? Were they living in open pastures enjoying life like normal cows tend to do or were they jammed into a crowded facility where they gorge themselves on corn sprinkled with antibiotics while wallowing in their own manure due to lack of space? What about GMO’s (gentically modified organisms)? Is it ethical to leave that minor detail off the packaging that your purchasing? In other words–are you really purchasing a tomato at Shop Rite or is it some kind of test tube concoction masquerading as a tomato? So many questions! But these are a very short compilation of questions that you should be asking before you can make an educated decision. What are you really eating?
I’m going to start with America’s favorite meat on a bun–the Hamburger. I’ve indulged in both organic and non-organic beef products in the form of a burger. In my opinion, there are some slight differences in consistency and flavor. Corn fed beef tends to be a little jucier, probably due to the higher fat content because of their corn cocktail diets. According to my knowledge, cows are not meant to eat corn, they are meant to eat grass. The ingestion of corn actually increases the risk for ecoli contamination due to the animals difficulty in digestion–and when produced in mass this could spell disaster and lead to many recalls and sick tummies–or worse. On the contrary, grass fed and organic beef is not quite as juicy but almost seems like it has a little more flavor–at least to me. Furthermore, I find organically raised animals to have a more potent flavor–for example lamb and bison. I like strongly flavored meats and cheeses so some may be deterred by the “gaminess” of these meats, but I love it. So all in all, that’s my personal choice–if I have the option, I prefer to purchase organic meats (and everything else that is natural without being modified). Yes, I will pay a little more but I have a certain peace of mind and satisfaction when preparing and enjoying my meal–knowing the origin of my food source and trying to understand the crazy process. To me, it’s just that much more delicious.
While eating out in the city, there are quite a few organic restaurants, some of them even preaching veganism–and again, you will typically spend a little more than at a non-organic restaurant but your meal will be nutritious, satisfying, and all natural. It is pretty costly to be certified organic and there are few restaurants that are actually “certified.” How do you know that it’s actually organic if it’s not certified? You don’t–but usually you can taste and see difference in the quality of the product (not to mention the possible consequences if the foundation of the restaurant was operating under false pretenses). Bareburger is one of the few restaurants that is actually certified organic–and I love it! I’ve had a lamb burger with mint yogurt and a whole grain bun and a bison burger on a whole grain bun and both were delicious and surprisingly affordable–no more than 11 bucks. They were both very flavorful, juicy, and satisfying. While what you eat is a personal choice, awareness of what is going into your body is key. No compulsively counting calories or worrying about fat content and that whole sad saga–food is meant to nourish, sustain, and most importantly provide one of life’s most basic and simple pleasures. Think before you select, purchase, and eat–and above all enjoy that food whole heartedly–whether organic or not!
Raise a Glass with Ramona Singer
Season 5 of The Real Housewives of New York was kicked off with 3 different premiere parties on the same evening and I had the opportunity and privilege to attend Ramona Singer’s premiere party at the elegant Serafina on the Upper West Side. Being the energetic and passionate entrepreneur and socialite that she is, Ramona’s celebration was sponsored by her latest endeavor–Ramona Singer Pinot Grigio. Lucky for me, I do enjoy my white wine and found her label to be deliciously light and refreshing–and it was available in abundance all evening, along with some delightful h’orderves. On that note, I especially enjoyed the bite-sized pizzas with fresh basil along with my glass (or two) of Pinot.
Ramona’s Pinot is derived from vineyards located in the Veneto region of Northern Italy. She took an active and time-consuming role in taste test after taste test with assistance from Opici Wine to find the ultimate Pinot Grigio that is so good, she put her name on the bottle and hence Ramona’s official choice beverage in regard to Pinot Grigio. I’m no expert, but I found her label to be subtly fruity, crisp, and without that unpleasant sting to it afterward–so use caution as this may spell danger for some! All in all, I would definitely drink this Pinot again and even recommend it to my friends and family. Not only is it delicious but it’s also affordable–about $13.99 at the liquor store and I do love a bargain for a quality product. Thank you for the fabulous wine and a wonderful evening Ramona–cheers!
Green Tempura
Rural New Jersey–yes, it does exist! Sandwiched comfortably between the Pennsylvania border and the Big Apple, Hunterdon County is a quiet area with an abundance of farm land, breathtaking scenery, and of course some noteable eateries other than McDonald’s and Applebee’s. There’s a cute little place in Highbridge called Circa which I’ve been to a few times but never left being particularly impressed–until now. The dishes were colorful and the presentation was lovely without being over the top–just enough to make you think wow that sure does look good. Which brings me to the string beans. I had already ordered my meal–chicken tacos which were delicious and delightfully spicy–and decided immediately that I needed those fried things that had just came out to the table next to me.
Lo and behold they were fried green beans-tempura style. The beans were simply seasoned with sea salt, black pepper, and olive oil, lightly battered and fried, and paired with an aioli sauce. They were just the right amount of fluffy and crisp–not to mention addictive with the aioli. I can’t wait to go back to try more of their small plates and appy’s!
Sourgrass Deliciousness
Grandma knows her way around the kitchen. As a youngster, I remember her buzzing around the kitchen preparing the best Hungarian food–everything from fried chicken legs to homemade pasta to biscuits. Now, at 25 years old, I still can’t wait to visit her humble home in New Brunswick and spend quality time with her over some home-cooked goodness. I now take it upon myself to learn how to (attempt) to reproduce her recipes–recipes that have been in her head for years and years–memorized to touch, feel, weight, and taste. Whenever I ask “Grandma, will you teach me how to make that?” Her response is always, “Aww Jenny, it’s easy.” Let me just remind you that hand making angel hair pasta and rolling out cookies that need to be rolled back up again into little diamond shaped pieces is anything but easy. My Grandma has always put beyond 100% of her heart and soul into her cooking and baking–which inspires me. She loves to entertain and always has. At every holiday meal at her house years ago, I can’t remember a single time that she sat down–she loved to cook for people and feed them.
I can’t say which dish is my favorite. It seems that when people think of Hungarian cuisine, the first thing that comes to mind is goulash–which is like a hearty stew with meats, veggies, and potatoes. I’m 50% Hungarian and my Grandmother hails directly from the motherland (Hungary) and I have not once had goulash. There is so much more to Hungarian cusine than stew in a pot–and I don’t mean to undermine Hungary’s national dish which, seasoned with paprika, I’m sure is divine and I should definitely try it sometime soon. Going back to trying to pick a favorite dish–which I won’t because I can’t, one of her many delicious soups is definitely in the top 10. Sourgrass Soup.
Recipe extracted from her brain:
3 jars sourgrass, drain liquid and retain just a little bit of liquid from the third jar
Make a roux (butter and flour to desired thickness)
Add the jars of sourgrass to roux and stir
In a separate bowl: 6 oz sour cream mixed with a few tablespoons of flour and 2 tablespoons of water
Add this mixture to the sourgrass and bring to simmer
Add 1-2 eggs and simmer slowly until eggs are cooked through
Just like she always says, this recipe is actually very easy to make. As you go, the consistency of your concoction is of the most importance–you don’t want a watery soup and you don’t want an overly thick soup and remember: you can always add, let’s say, more flour, but you can’t take it away once it’s added. Cooking is like experimenting, hence the name “kitchen experiments.” I do a lot of that and have yet to perfect her sourgrass soup. Pictured above was the first of two bowls consumed of this pleasantly tart, light, nutrient packed soup that she so lovingly made 🙂
Philadelphia’s Hot Brunch Spot
While visiting some dear friends in the City of Brotherly Love, brunch is a given–whether we make it at home or go out. If we go out, it’ll most likely be to none other than Sabrina’s Cafe. They don’t take reservations and are consistently mobbed on Sundays, however if you call ahead about 30 minutes before you plan to arrive you may be able to cut down on your wait time. For this outing I was tired, starving, and quickly becoming impatient watching steaming hot breakfast and lunch plates come out and wishing that we could sit and enjoy our meal already. My wish was soon granted and we were with a pretty large party–which meant everyone would be trying everyone else’s meal–yes! I do love to share. I wasn’t particularly in a breakfast kind of mood, so I went for the Thai coconut shrimp over noodle salad–delicious, light, and tangy with a kick. The shrimp were huge and the fried coconut shell added to the sweet crunch that paird nicely with the noodle salad.
Besides enjoying my own dish, I also sneaked a bite or two from Sabrina’s take on pigs in a blanket–two buttermilk pancakes stuffed with scrambled eggs and sausage and the largest stuffed french toast I’ve come across.
Sabrina’s french toast is derived from Challah bread so it’s extra thick and fluffy and is stuffed with cream cheese, topped with fresh fruit, and finally drizzled in a vanilla bean syrup to top it all off. Nothing short of sweet and satisfying–and I only had a bite! My friend Suzy is pictured below in the process of tackling her mega meal. http://sabrinascafe.com/
JerzeeSweetPea 