the online magazine that loves food bloggers, their recipes & photography
Summer Lovinâ€™ f o o d b l o g g e râ€™ s b e s t
Frozen treats perfect Pie dough Driveway dining the Boys of summer Fresh foodies & more
Limoncello Granita with Fresh Fruit and Mint
THE ONLINE MAGAZINE THAT LOVES FOOD BLOGGERS, THEIR RECIPES & PHOTOGRAPHY
Summer Lovin’ F O O D B L O G G E R’ S B E S T
on the cover
Limoncello Granita with Fresh Fruit and Mint is featured in the feature Boys of Summer. Created and photographed by Mike Lewicki of the food blog Verses from My Kitchen.
FROZEN TREATS PERFECT PIE DOUGH DRIVEWAY DINING THE BOYS OF SUMMER FRESH FOODIES & MORE
Limoncello Granita with Fresh Fruit and Mint
Summertime, and the livin’s easy... Coppertone tanning oil, hamburgers sizzling on the grill and summer rain evaporating on hot asphalt. To me these are the smells of summer. It’s the time of year when our senses are on heightened alert for anything and everything that’s fresh, simple and scrumptious. The summer issue of FoodieCrush happily follows this mantra with articles featuring some of the web’s best food bloggers and their recipes. Ranging from whole foods to frozen treats, marketfresh to packed in a jar, dinner on the driveway to dessert on the farm, ‘tis the season for easy, breezy summertime eats. And who could forget our favorite group of boy bloggers to shake up the mix? Thanks for taking time to check out the summer issue. Now dig in and enjoy.
xoxo, Heidi Larsen ,
is a 20-something photographer, cook and art director. She lives in Oklahoma with her quirky black-and-white mutt, Cookie. Her blog, Cookie and Kate, is all about celebrating whole foods—real, sustainable food that delights the senses and nourishes the body. These sensibilites can in handy in guest editing this issue’s “Whole Foodies” feature. When she’s not scouring the web or flipping through cookbooks for vegetarian inspiration, you’ll probably find her laughing over drinks with friends.
is a writer, editor, and stylist living in Salt Lake City, Utah and readily accepted the copy editing duties for this issue. She is the editor of Salt Lake/Park City Bride & Groom Magazine, a writer for Park City Magazine and blogs at XOXOReese. When not researching the latest bridal fashion trends she loves to hit the ski slopes or hop on a plane for sunnier destinations. Champagne, popcorn, and Manchego cheese always top her grocery list.
c h i e f f o o d i e c r u s h - e r , e d i t o r , c r e at i v e d i r e c t o r & d i s h wa s h e r
is a photographer and writer who has contributed to Chronicle Books, Kinfolk Magazine, Somerset Studio, Small Magazine and for our feature “A Simple Life” where she photographed author Ashley English. She is the author of Instant Love: How to Make Magic and Memories with Polaroids with her second title, a fine art book, Gem and Stone: Jewels of the Earth, Sea and Sky will be available from Chronicle in Fall 2012. Jen resides in Asheville, NC with her three daughters, husband and a Schnoodle they call King Ludwig.
is a UVU graphic design student who relied on her Instagram obsession to design the “Oh, Snap” department showcasing food bloggers favorite kitchen utensils and her Pinterest skills to curate the “Lovely Things We Can’t Quit Coveting.” Elyse is a craft book buyer, matchbook collector, an online shopaholic and a New York wanna-be. Elyse believes in magic and supporting local which made her create a blog called Wander and Find while living in Provo, Utah.
is a designer who works with illustrations and architecture and is based in both south Sweden and New York City. Johanna is a serious home cook and features her simple and minimalist illustrations on her cooking blog Kokblog and handily collaborated with Jules Clancy for our feature “Market Fresh.” Johanna developed her skills at HDK, Gothenburg University, Sweden and finished her Master of Fine Art and Design before moving to New York City. She is a regular contributor for the online food magazine Honest Cooking and EcoSalon.
Do you have a special food blog crush?
Tell me about it via e-mail, Facebook or send me a Tweet.
heidi from foodie c r us h .com
favo r i t e ? r u w h o ’ s yo
OH, snap! What’s the kitchen utensil you couldn’t live without? We asked food bloggers to share pics from their mobile phones of their indispensible cooking helpers. Here’s who came out on top.
C assi e from bak e you r day .net
I t was so h ard to de c ide . M y
large cookie scoop is the w inne r!
Bar bar A from Barbara Bakes .com
I love my
f o r my Kitc h e naid. I canâ€™t i m ag i n e bak ing w ithou t it.
Rachel from Baked by Rachel .com
I lov e m y
I t b e at s m i n ci n g w i t h a k n i f e a n y day !
B e v from B e v C o o k s .com
H e r e 's m y m o s t b e lov e d k i tch e n to o l . A
wine bottle opener. D u h.
Brand i from B r an A p p e t i t .com
L au ra from Fa m ily S p ic e .com
count as a utensil? It’s the best thing in my kitchen.
c a n ’ t l i v e wi th o u t m y
Julia from Fat Girl Trapped in a Skinny Body.com
Cherry pitter is m y favo r i t e ki tc h e n to o l today. N o w I c a n h av e che rry p i e i n i n t h e fa l l .
Carrie from The Frugal Foodie Mama .com
Here is my favo rit e , c an’t live wit h o ut kitc h en ut ensil! My Jamie Oliver
chef’s knife :)
Ste p ha nie from Global Di s h .ca
Lov e m y
He l ps me g e t t h e m o st o u t of my favo u r i t e ta ngy f r u i t s.
Ka ly n from Kaly ns K i tche n .com
N ot sure w h y I lov e t h i s so m u ch but itâ€™s the o ne I a lway s r e ac h fo r!
Lu cas from Go o d Eat s Gu ru .tumblr.com
My cu rries wo u ldnâ€™t be t he same w/o my
wooden spoon Em ily from I s T h is R e a l ly M y L ife .com
Yo u asked, I p hoto g rap hed : my indisp ensable kitchen g adget, t he
Beth from Lo cal M i lk blogspot.com
Not hi ng i n t h e w o r l li k e a
Natalie from N atali e P sui k .com
Mary Be t h from Re d Mit t e ns .com
I c an â€™ t ge t alo n g w i th o u t m y
I u s e th e m al l day lo n g
Carrian from Oh Swe e t Bas il .com
M y vi n tag e
cake slicer & pa s t r y b le n d e r
a re m y m o s t pr e t t y h e lpe r s
keep me clicing and dicing
Ch ris tie from Pep p er Lynn .com
Swissmar peeler! Kelly from Sass and Ver acity .com
I love my
Ryan from Ryan KenDrick .me
my tru sty kitchen compa nion
A i m e e from S h u g a r y S we e t S .com
Silicone spatulas a ll sha pes a nd siz es!!
Deborah from Taste and Tell Blog .com
I d e f i n i t e ly h av e a lov e fo r
C o u l d nâ€™ t l i v e w i t h o u t a m i l l i o n o f t h em !
L au r a from Tutti Dol c i .com
I â€™ d b e lo s t w i t h o u t a
B e cky from T h e V intag e Mix e r .com
milk frother The day sta rts o f f
e xp o n e n tia lly b e tte r with a f rothy c a f e au la it!
Maria from Two Peas and Their Pod .com
Beater Blade to he lp me ma k e mo re c o o k ie s !
d ian a from B &D g oats .com
I t i s j us t t h e pe r f e c t s i ze f o r e ve r y t h i n g I d o. I C o u ld n â€™ t li ve m y
Ali from gimme so m e ov en .com
m y favo r i t e i s m y b e love d
kat hryne from d ramat ic pancak e .com
m y c o n tr o l c o m pa n y
Thermometer s e e s q u i te a b i t o f ac ti o n i n m y k i tc h e n
Kat hl e e n from in t he kitche n wit h kat h .com
Microplane zester l i v e s a b ov e m y s tov e i n a s q ua r e g l as s va s e i n f r o n t o f m y gl a s s b lo c k w i n d o w !
y vette from m uy b uen o co o k b o ok.com
re ne e from t he way to my familys he art .com
M y g r a n d m ot h e r ’ s
m y k u h n r i ko n
S he used to m a k e f lo u r to r t i ll a s
th at’ s s h ar p a n d p r e c i s e ,
da i ly
a n d i t’ s p r e tty to o
e laine from th e i tali an di sh .com
De nis e from TLT–t he l it t l e t hing s .com
i s t he fa ste s t a n d e a s i e s t way to
F r o m s ti r r i n g r i s otto s to
g rat e f r e s h g a r li c
s c r a p i n g m u f f i n b atte r I c a n ’ t c o o k w i th o u t i t
t s e g g i b s â€™ s b r e a t s w g e n i h t m o g c n d i n s a a p c u s d w n o p a h s bloggers d -u f ood
e p i c e r
n u ro
g n i ir y
h p p a s r g n o s t g i o o bl h
e p h t d f o s o t w o s e f e i b v r the nte
l b d foo
i r e ogg
lovely things we can’t stop
With it’s colorful memories, flavorful food and sunny days, summer has inspired us to bring its sweetness to other lovely parts of our life. Check out what we’re crushing on beyond the kitchen.
curated by Elyse Taylor of Wander and Find .com
Watermelon pink & sweet
Reds and light pinks add juicy watermelon hues to your summer decor and styling. You wonâ€™t go wrong incorporating itâ€™s sweet shades.
1. Gumdrop Studs in Flo Pink, $38.00, www.katespade.com 2. Watermelon, $8.00, www.essie.com 3. Halogen 5. Robert Abbey Delta Schiaparelli Pink Lamp, $166.91, www.lampsplus.com 6. Kate Spade New York 'Twirl' Shower Gel, $35.00, s 8. Set of two ombre wooden spatulas, $9.00, www.etsy.com/shop/oMEandoMY 9
'Manda' Flat, $109.95, shop.nordstrom.com 4. Cobble Hill Royal Chair in Watermelon, $995.00, www.abchome.com
shop.nordstrom.com 7. Philosophy, Mouthwatering Watermelonâ„˘ Shampoo, Shower Gel & Bubble Bath, $25.00, www.sephora.com 9. Watermelon Tourmaline Parcel 3 Pieces., $19.99, www.etsy.com/shop/gempalace
1. Honeycomb Acrylic Modern Dining Chair Set of 2 by Baxton Studio, $246.00, www.novidecor.c 4. Honey Tobacco Beeswax Votives, $14.00, www.shopterrain.com 5. BRASS HEX OPENER, $48.00, www.quitokeeto.com 6. 8. Honey & The Moon No. 10, $18.00, www.tokyo-milk.com 9.
warm & bright Pure and sticky-sweet, this natural sweetener adds warm, golden beams all summer long.
com 2. The Buzzâ€Ś, $68.00, beeraw.com 3. Hungry Bowl Gold Bowl, $78.00, www.shophorne.com
. Hay Scissors in Brass, $14.00, www.artilleriet.se 7. Michael Roger Honeycomb Decomposition Book, $7.73, www.amazon.com . Roman necklace in Golden Yellow, $79.50, bananarepublic.com
Light & fresh 2
Our way to have a pleasantly fresh, aromatic, sweet summer with a cool aftertaste? Add mint to everything, everywhere.
1. Cabochon Fan Bracelet in Spearmint, $75.00, www.jcrew.com 2. The Journey Pencil set of 3 in mint green, $4.00, ww 4. Stella Floor Lamp, $129.00, www.urbanoutfitters.com 5. iPhone case in Chevron - Mint, $35.00, society6.com/ValerieHoffmann 6 8. ASOS MACABEE Patent Loafer, $62.97, us.asos.com 9. M
3. John Allan's Mint, Invigorating Hydrating Conditioner, $17.64, www.amazon.com 6. Cake Stand Jadeite 10", $79.95, www.fishseddy.com 7. Stell eye shadow in Cha Cha - pale mint green, $18.00, www.sephora.com
Mint Gold Bar Bracelet, $18.00, www.nauticalwheelerjewelry.com
Summertime memor so food blogger Julia Mestas puts
recipes and photos by Julia Mestas of fat
in a jar
ries fade all too fast, s them in a jar to share all year long.
t girl trapped in a skinny body .com
n a ja r R OA D T R I P i
This idea is something I use ALL the time and it’s saved me money so I don’t have to buy as many snack baggies for my lunches. Obviously these aren’t good to send with a kid to school, but for a road trip while they’re in the backseat, they’re perfect!
What inspires you most when you’re coming up with an idea to put a meal or treat in jars? A million things inspire me! Seasonal produce and flavors are a huge source of inspiration—summer berries and fall squash are some of my favorites! But more than that I’m inspired by my friends and other bloggers—they have some amazing ideas that are creative and delicious. And then I go and toss ‘em in a jar, because it’s fun to eat from jars.
p l ay i n g b a l l
i n a ja r
Ballpark Salad This salad totally tastes like youâ€™re eating a healthy hotdog (because of the whole lettuce part). When I open my salad jar, I happily get a whiff of â€˜classic hot dogâ€™ smell: mustard, relish and onions. The mustard vinaigrette is super tasty on almost any salad or even as a chicken marinade!
Why do you like to serve food in jars? Whenever I serve my family or friends any sort of food or drinks in a jar they get so excited, it’s sort of funny to see their smiles get so big. It’s also a good way to portion out your foods and make them in advance. Anything from salad, soup, or even ice cream, can be pre-portioned and made in advance and that’s a win-win! b a c k pa c k i n g
i n a ja r
Trail Mix Nut Butter This stuff is awesome! The coconut oil gives it such a unique flavor, and the M&M’s, well, obviously they just makes this a total treat. Spread on bread or dip some pretzels in it, either way, it’s really delicious!
p o o l pa rt y
i n a ja r
Pool Party Punch This is one of my favorite summer drinks because it’s so easy and super fun! There’s something about a blue cocktail and Malibu rum that just screams tropical summer vacations... or just an afternoon by the pool will suffice.
Why is food in a jar the perfect summertime treat? Summertime screams ‘I MUST BE OUTSIDE ALL DAY.’ But, a girl’s also gotta eat. So to make sure I always have meals, snacks, and even drinks to accommodate those lazy (or busy) summer days of being outside, I pack portable food, toss it in a cooler, and mosey on with my day.
n a ja r ca m p f i r e i
This recipe is delicious. I ate my last jar last night, only after I gave some to my neighbors who INHALED them (you can’t trust 20-something girls around ice cream, it’s a fact!)
Scoop cookie crumbs and ice cream into the bottom of mason jars.
Add lids and freeze until ready to serve.
Add marshmallow fluff to the top of the ice cream.
Top with mini marshmallows.
Before serving, preheat broiler and broil cups for 1-2 minutes just to slightly toast the marshmallows, but you don’t want the ice cream to melt.
Drizzle with chocolate sauce and eat!
Snack Stick Jars
I use leftover salsa jars because they’re the perfect height for veggies sticks, pretzels and your dip of choice: hummus, peanut butter and jelly, and more.
Mustard Vinaigrette ¼ cup red wine vinegar 2 tablespoon shallots, minced 1 tablespoon Dijon mustard 1 teaspoon sugar ½ cup olive oil ¼ teaspoon kosher salt ¼ teaspoon black pepper
1. Fill jars ¼ way full with the dip or spread of your choice. 2. Add in snacks sticks of your choice, screw on the lid, and be on your way.
makes 4 salads in 16 oz mason jars
1. Whisk together the vinegar, shallot, mustard, sugar, ¼ teaspoon each of salt and pepper in a bowl. 2. Slowly add the oil, in a stream, whisking quickly and constantly until all the oil is added and the vinaigrette is combined. Can be chilled for up to 2 weeks. Croutons Hot dog buns, cut into ½ inch cubes Olive oil (1 tablespoon for every 1 cup of bread cubes) Salt and pepper 1. Preheat oven to 300 degrees. Lay the bun cubes on a baking sheet in a single layer. Pour olive oil over the bread, sprinkle with salt and pepper and toss so all the cubes are coated. 2. Bake for 35 minutes or until all of the cubes are slightly toasted brown. Remove from the oven and cool completely. Store in an airtight container at room temperature for up to 7 days.
Salad 1 head romaine lettuce 4 ‘links’ of your choice: hot dogs, brats, sausage or other ½ cup sunflower seeds ½ cup white onion, chopped ½ cup chopped pickles 2 tomatoes, chopped 1 batch of dressing 1 batch croutons Layer the salad in the jar as follows: Dressing Pickles Meat Onion Tomato Lettuce Sunflower seeds Croutons (keep them separate until you’re ready to eat the salad)
Trail Mix Nut Butter
Pool Party Punch
1 cup roasted peanuts (unsalted) 1 cup roasted almonds (unsalted) 2 teaspoon coconut oil ½ teaspoon salt (omit if using salted peanuts and almonds) 1 cup mix-ins: M&M’s, chocolate chips, raisins, yogurt chips, etc. 1. Add the roasted peanuts and roasted almonds to a food processor and process until smooth and creamy while scraping the sides once or twice. Add coconut butter and process until just incorporated, about 30 seconds. 2. Add ½ cup m&m’s and process until they’re finely ground. Add the remaining ½ cup and pulse a few times just to blend. 3. Transfer to a clean jar and put the lid on. Or leave the lid off and just eat the entire batch, with a spoon, in 1 sitting. It’s up to you, really.
1 cup blue curacao 1 ½ cups Malibu rum 2 cups club soda
1 cup graham cracker crumbs (homemade gives the most flavor) 4 tablespoon butter, melted 6 cups chocolate ice cream 1 jar (7 oz) marshmallow fluff 1 ½ cups mini marshmallows Chocolate sauce 1. Mix the cookie crumbs and melted butter in a bowl. Divide the buttered crumbs into 6 jars and press into the bottom. 2. Scoop ice cream into 6 jars and let it melt slightly, then smooth the top (using a spoon that’s been warmed under hot water helps smooth the top). 3. Add ¼ cup mallow fluff to the top of the ice cream. Top with mini mallows. Add lid and freeze until ready to serve. 4. Before serving, preheat broiler. Remove lids from jars and broil cups for 1-2 minutes (just to slightly toast the mallows, but you don’t want the ice cream to melt!). Drizzle with chocolate sauce and eat!
makes 16 ounces
1. Add all ingredients to a pitcher and stir. Pour into 8 ounce mason jars and chill in an ice tub. 2. Once ready to serve, have an ice bucket (with a scoop or tongs) for guests to put ice into their individual jar cocktails. Garnish with citrus wedges and pineapple.
makes 6 sundaes in 8 oz mason jars
How artsy food bloggers have created a tempting new look for some of natureâ€™s simplest foods.
Whole Food hens of from the kitc
co ok ies and kate n ot without salt G reen Kitc hen Stor ies Love and Lemons happy yolks sprouted kitc hen The Faux Martha My new roots
ust five years ago, quinoa was generally known only to health nuts and those studying ancient Incan civilization. Today itâ€™s one of the hottest ingredients around. We wondered: What has made nutrient-rich foods like kale, quinoa and agave propel to the top of the ingredient trends list? With an increasing awareness of the health risks associated with overprocessed foods, the eating public is ready
to get real and back to its roots with food bloggers leading the recipe revolution. Thanks to backgrounds in fine art, photography and design, a growing number of food bloggers have capitalized on their artistic talents to create and photograph lush recipes featuring humble and nutrient-rich ingredients that are taking center stage in many cooksâ€™ kitchens.
guest edited by kathryne taylor of cookie and kate .com
Vanilla Bean Greek Yogurt with Cherries & Balsamic Sauce
Crostata di Fichi
Vanilla Bean Greek Yogurt with Cherries & Balsamic Sauce
W recipe & photography by
K at h ry n e Taylo r maga z i ne a rt di r ecto r web & gra phic des ig ne r
I’ve always b
so I like to s
hen I was little, I always said I wanted to be an artist when I grew up, which is kind of funny considering that I was not great at drawing or painting. I’ve always enjoyed creating and seeing my vision come to life. In high school, I took a photography class and fell head over heels with the art form. I ended up with a degree in advertising and now make my living as an art director for a local magazine. I became a whole foods blogger in a rather roundabout way when I started my blog as a much-needed creative outlet when I was working at a boring office job. I really just wanted an excuse to take
Vanilla Bean Greek Yogurt with Cherries and Balsamic Honey Sauce
sauce adapted from Alice Medrich serves 4
cookie and kate
been health conscious and appreciate real ingredients for their beauty and taste, say that my blog celebrates whole foods.
more photographs and over time my blog became centered around food. I wouldn’t have started my blog if I didn’t have a background in web design and photography. One of the biggest benefits I’ve seen from eating whole foods is that I feel good all of the time! Basically, I love to eat and I love food that leaves me feeling energized and satisfied rather than lethargic and weighed down. I look forward to every meal as an opportunity to fuel up on fresh, seasonal produce and whole grains. Nothing makes me happier than hearing from readers who enjoy my wholesome recipes. Good food is food that makes you feel good! My visitors make me strive to always learn more and do better, so I attribute my success to their encouraging comments. I wouldn’t have fallen into food blogging, which is the best creative outlet I’ve ever found, if it weren’t for them.
2 ½ cups plain Greek yogurt 1 vanilla bean, split and scraped ¼teaspoon pure vanilla extract 1 ½ cups cherries, pitted and halved 1 tablespoon raw (turbinado) sugar 2/ 3 cup balsamic vinegar 1 /3 cup honey 1 /3 cup pistachios, toasted and crumbled 1. In a medium bowl, stir together the yogurt, the contents of the vanilla bean and the vanilla extract. In another bowl, sprinkle the cherries with raw sugar. 2. In a small saucepan over medium-low heat, combine the balsamic vinegar and honey. Simmer, stirring constantly, until the liquid is reduced by about half. Pour the liquid into a small bowl and allow it to cool. 3. Spoon the yogurt into individual serving bowls, swirl in a spoonful of balsamic honey sauce, and top with cherries and crumbled pistachios. Note: Substitute strawberries for the cherries or vanilla bean ice cream for the yogurt.
Photography has been a great tool for me to get to know food as a model and not just an ingredient.
recipe & photography by
ash l ey ro d rigu ez stu d io arts d eg r e e p h oto g rap h e r
not without salt
ood has always been a visual medium to me. We eat with our eyes first and I’ve loved manipulating ingredients that please both the diner’s eyes and tastes. I love shots of single ingredients where I focus on their natural beauty. I have to confess most of the time my healthful eating is to help balance my passion for butter and sugar. My training has been in pastry (not culinary school but rather working in bakeries and restaurants) and it has always been a love of mine. There is little that satisfies me more than the creaming of butter and sugar, knowing that what lies ahead is a comforting taste, but for me it’s also about the process. Most of the time our baked goods are quickly shared with others so they aren’t given much time to linger around our house. We enjoy a bit ourselves then share with others. Teaching my kids balance is important to me. I don’t want them to be fearful of unhealthy foods but rather I want to focus on enjoying ALL foods and that there are certain foods that are reserved for moderation and celebration.
not without salt Green Lentils with Arugula and Asparagus
inspired from Plenty: Vibrant Recipes from London’s Ottolenghi￼ serves 4
1 cup green lentils 4 cups arugula ½ cup parsley ½ cup olive oil 1 garlic clove, peeled 1 tablespoon red wine vinegar 1 teaspoon lemon zest 1 bunch asparagus salt and pepper pecorino (or parmesan) lemon wedges 1. Wash the lentils then simmer in a saucepan covered with plenty of water. Simmer until tender but not mushy – about 15 minutes. Drain any remaining water after cooking. 2. While the lentils cook put half the arugula, the
parsley, oil, garlic, vinegar, lemon zest and a hearty pinch of salt and pepper in the bowl of a food processor or blender. Process until smooth. Taste and add more salt if needed or a squeeze of lemon. 3. Add this pesto to the warm lentils then set aside. Cut asparagus into 1-2” inch pieces. Toss with olive oil, salt and pepper and then place on a hot grill pan for about 2-3 minutes per side. 4. Toss the asparagus and remaining arugula with the lentils. Top with plenty of shaved pecorino and serve with lemon wedges. Serve warm or at room temperature.
recipe & photography by
Lu i s e Vin dah l & Dav id Fr enk iel Dav id : magazine art d ir ecto r Luis e : w r ite r
green kitchen stories
‘ve been an art director for a food magazine and worked very closely with many food photographers and stylists. The photographers taught me the importance of good light and nice, simple presentations. I think it was the photos rather than the recipes that brought us attention in the beginning. Today we focus a lot more on perfecting the recipes, since we’ve realized that people actually try them. I’ve been a vegetarian almost my whole life, and healthy food has always been a very central part in Luise’s life, so when we met our two worlds collided and we both learned to adjust to each other’s food habits. I cut back on refined sugar and started using more whole grains, nuts and seeds, and Luise almost stopped eating meat (sometimes she cheats though). We learned to cook food healthy and green and felt that it was a waste keeping it to ourselves, so we started the blog. Obviously it’s good for our bodies to eat more clean and unprocessed food. You leave the table after a big dinner feeling great, rather than nauseous. And even if I’m not a fanatic follower
Get the Green Kitchen Stories iPhone & iPad app and look for their cookbook Vegetarian Everyday in Spring 2013.
When we started the blog it was kin to be a visual treat, especially since h has been looked upon as someth
of the animal rights movement, it also feels good not being a part of the cruel treatment of animals and the environment. SInce our daughter was born, it has also been fantastic being able to give her a healthy start. It’s nothing orthodox. We have just tried to give her vegetables and home baked goods, rather than candy and soda. Although sometimes I wonder if we are raising a monster. We say beans and she comes running like it is Christmas Eve. — David Frenkiel
Baked Herb & Pistachio Falafel
nd of obvious that it had healthy food traditionally hing dull and boring.
Baked Herb & Pistachio Falafel
serves 4-6 (about 24 falafels)
8 sprigs of fresh mint 8 sprigs of fresh parsley 1 cup pistachio nuts 2 cups garbanzo beans/ chickpeas 2 cloves garlic ½ small onion 3 tablespoon olive oil 1 teaspoon cumin 1 tablespoon flour (we used buckwheat flour) 1 teaspoon baking powder
1. Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. 2. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes at 375°F/200°C. Turn every 5 minutes to get an even brown color. 3. Serve them wrapped in cabbage leaves with yogurt, tomato salsa, raisins and some fresh herbs.
recipe & photography by
J e a n i n e Do n o frio graphic d es ig ne r
love and lemons
efore I became a whole foods blogger I first became a whole foods eater and have eaten my way through many cities and countries. My love for cooking began when my design business became overwhelmingly busy. I’d find myself, in the midst of crazy days, collecting recipe ideas when I should have been doing a million other things. One day I realized that I could combine my two loves—food and design—through the blog. I never used to think about colors and shapes while I was planning a meal. And I certainly never wanted the visual appeal of the food to get in the way of making a good-tasting dish. To my surprise, when I started thinking about food as a design project, the food became better and more creative. It’s forced me to experiment with ingredients I might not have chosen otherwise. I do wish I had more photography experience—it would e come in really handy for the blog! Lucky for us (my husband Jack and I), we’re fast learners.
In general, I’m healthier and have when I’m eating well. And I som maintain an ideal weight eve I seem to constantly have food on t
Red Quinoa Taco Salad with AnchoChipotle Lime Dressing
more energy mehow en though the brain.
Red Quinoa Taco Salad with Ancho-Chipotle Lime Dressing serves 2-3 as a main, 4-5 as a side
Roasted poblano & charred corn 1 poblano pepper 1 ear of corn, kernels sliced off the cob (about ½ cup) quick pico ¼c up sliced tomatoes (cherry) 2 tablespoons fresh lime juice (about ½ lime) ¼ cup sliced scallions, white and green a few pinches of salt chipotle lime dressing ¼ cup olive oil ¼cup fresh lime juice (about 1 lime) 1 teaspoon ancho chile powder 1 teaspoon chipotle chile powder 1 tablespoon agave syrup salt and pepper to taste 1 cup cooked red quinoa 2 cups arugula ½ cup cubed tofu or cotija or quasi fresco cheese ½ cup cilantro ½ avocado, sliced tortilla strips from 1 tortilla, sliced, baked, salted
1. Roast the poblano pepper and char the corn. Place poblano under the broiler for 20 or so minutes, until blistered on all sides. (Time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or a towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Chop into roughly ¼ inch pieces and place in a small bowl. 2. Toss corn kernels with a drizzle of olive oil and a pinch of salt. Roast corn kernels under the broiler for 4-5 minutes or until they just begin to blacken. Remove from
oven, toss with chopped poblano and set aside. 3. In another small bowl, toss together cherry tomatoes, lime juice, scallions, and a few pinches of salt. Set aside. 4. In another small bowl, whisk together the dressing: olive oil, lime juice, ancho chile powder, chipotle powder, agave, salt and pepper. Set aside. 5. In a large bowl combine red quinoa, arugula, tofu (or cheese cubes) and cilantro with the dressing. (You might not need all of the dressing, start with half and add more to your liking). Toss in the charred corn, chopped poblano and pico. Taste and adjust seasonings. Top with sliced avocado and tortilla strips.
love & Lemons
happyolks recipe & photography by
k el sey B ro w n & shaun Boyte K e ls ey: sto ryte l l e r S h au n : f i l m m a ke r
ife is one giant creative experiment so whether it’s reading, writing, painting, building, cooking, etc., we’re constantly absorbing new ideas and playing in the right hemisphere of the brain. Although it wasn’t our goal when Shaun and I started our blog, I think it has become more and more important over time to represent the authenticity and beauty of the star ingredients I’m cooking with. Each photo shoot is an opportunity to be both the student and teacher; we’re constantly bouncing ideas off one another and sharing our perspective to create a comprehensive story. More than colleagues, we are best friends,
best friends that are in love, so there is a certain level of intimacy that I think his images end up capturing. People crave intimacy, and I think it’s the movement and the interaction with the ingredients that make the blog more than a cooking resource. Whole foods give us the energy and vitality to live our best lives and share our enthusiasm with others. With that, the love and energy we spend creating a meal elevates our awareness to the interconnectedness of all living things and becomes an expression of gratitude for our community and the planet at large. Naturally, then, these are the kinds of ideas I tend to share online and how the site has been focused.
Creamy Fava Bean Crostini with Wild Salmon
Sitting in a pile in the grocery store, a head of cabbage doesn’t seem like the most appealing or inspiring ingredient to take home and try cooking with. If we can capture and convey the beauty, more people will feel empowered to try it themselves.
Creamy Fava Bean Crostini adapted from Kay Chun, Gourmet serves 8-10 toasts
1 cup shelled fresh fava beans (1 ¼ pounds in pods) 1 ½ cups packed baby arugula (or spinach if bitter greens aren’t your party) 2 medium sized ripe avocados ¼ teaspoon lemon zest ½ teaspoon fresh lemon juice 1 garlic clove, finely minced 8-10 mint leaves, finely minced ½ teaspoon salt ½ teaspoon pepper sliced multi-grain baguette ¼ cup olive oil (optional) wild caught Alaskan salmon 1. Preheat oven to 350°F with rack in middle. 2. Remove fava beans from their pods, and cook in a pot of boiling water for 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins, and set aside. 3. In a food processor, pulse avocados and arugulua until very coarsely chopped. Add fava beans, lemon juice, lemon zest, salt, pepper, and minced fresh mint. Pulse for 1-2 minutes. 4. Cut bread into thin slices, lay flat on a cookie sheet and smear with olive oil, salt, and pepper. Bake until golden crisp, 8-10 minutes. 5. Spoon fava bean mixture onto toasts with a few sprigs of arugula, then drizzle with oil. Lemon-broiled salmon makes a perfect topper.
recipe & photography by
S a r a & Hugh Fo rt e wri te r & p h oto g rap h e r
keep a pretty productive schedule with work, friends, staying active, family, etc. and eating well makes me feel well. When I started cooking, taste was first and aesthetics were second. Now, with Hugh’s influence, they are neck and neck, and I am aware of how influential attractive food can be. Hugh became interested in photography by way of traveling. He went on a semester at sea for school and to Europe a number of years back, and the desire for photography started there. He has always been interested in design, but as a hands-on guy, photography has been a clearer point of expression. We started the blog as a platform for both of us to practice doing what we love, together. After a few months of realizing there was a niche for whole foods-focused recipes, I was grateful to have a space where I could share with other health-focused cooks and connect with people that way. I hate feeling full of junk and being weighed down for hours, so eating lighter, with the exception of some indulgences here and there, keeps me light on my feet. I don’t want it to manage my life, but if I can makes small changes that will benefit my family’s health in the long run, it seems an easy decision/way of eating in my mind. — Sara Forte
People are drawn to color We’re a good team be fresh produce and grains, tend to be the most phot
Sweet Corn Ceviche
sprouted kitchen Sweet Corn Ceviche makes 2 cups
2 farmstand corn cobs zest and juice of one lime 1 generous tablespoon extra virgin olive oil (use the good stuff) 1 green onion, finely chopped 1 serrano chile, seeded and minced ¼cup chopped cilantro ¼ teaspoon sea salt
and freshness. ecause I cook with mostly and those items togenic for Hugh to capture.
1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl. 2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge—it gets slightly more spicy with age.
Check out The Sprouted Kitchen cookbook, on sale August 29, 2012
As a designer, I crave simplicity. I love clean white space a When I step into the kitc
recipe & photography by
M e l i s s a Co l ema n gra phic d es ig ne r
the faux martha
Black Bean Tacos
love food. I always have. As a child my mom always told me—eat to live, don’t live to eat. I still live to eat, but now I live to eat well (with a side of ice cream). It’s given meal times meaning and continues to challenge me. In my earlier days, I was a painter. But when it came to choosing a major in college, my dad advised me to study graphic design over painting. It had something to do with being able to support myself after college. You know the conversation. But pretty soon, a mouse became my paint brush, a computer became my canvas, and the rest is history.
and uncomplicated layouts. chen, I crave that same simplicity.
But as for photography, I swore I’d never pick up a camera... I like simple, real ingredients that can be used in a million different ways. I only keep a handful of spices in the cabinet. I use fresh herbs when I can get my hands on them. I’m still amazed by the complex flavors that develop from simple ingredients. It’s the real deal. Before I fell in love with whole foods, I filled my body with fake foods. With low-fat, fat-free, sugar-free foods. I was a crazy calorie counter and a borderline yo-yo dieter. It dawned on me that a lifestyle change was the only sustainable answer. And when I stopped to think further, it only made sense to eat real food. To feed my body with nutrient-rich nutrients. Before, I thought food served one purpose—enjoyment. Since then I’ve learned it serves two purposes—enjoyment and nourishment. Amazingly enough, the two go hand in hand.
The Faux Martha
Black Bean Tacos serves 4
2 cups (16 oz.) black beans, drained ¼ cup cherry tomatoes, diced ¼ cup sweet onion, diced 1 clove garlic, minced 1 tablespoon olive oil juice of one lime 3 slices jalapeño, diced 1 tablespoon chopped cilantro 1 /3 cup broth or stock 1 teaspoon cumin dash of salt corn taco shells sauteed peppers and onions, avocado or salsa for garnish 1. Drain black beans. Set aside. 2. Add olive oil to a sauce pan. Heat on medium-high heat. Once hot, add tomatoes, onion, and garlic. Saute for about 2 minutes. 3. Add remaining ingredients to pan. Stir. 4. Cover and cook until most of the liquids have been absorbed. Salt to taste. 5. Add beans to corn taco shells topped with sauteed peppers and onions, avocado, cilantro, salsa verde, and a little squeeze of lime (or other topping of choice).
recipe & photography by
Sa ra h Br itton D es ig ne r , painte r, n u t ri t i o n i st
ny new roots
y mother is a painter, so I was born with art all around me. I began my university education studying painting, but eventually I switched into design art because I thought it would give me a more diverse skill set. I think my artistic sensibilities and creativity have played such a huge role in every aspect of my life, but especially in my cooking,
my new roots
. b lo g spot. co m
Sultry Summer Peaches & Cream
eating and blogging. To me, food is art. It is the ultimate creative expression that nourishes us on levels that go far beyond fueling the body. Whether it’s dreaming up a color scheme to work with in a recipe, composing a set to photograph a dish for the blog, or creating the story of an entire meal, I draw my inspiration from a much deeper, more emotional place than simply my hunger. I starting blogging because I had learned so much in school for holistic nutrition that I just had to share! I would come home every day and blab to anyone that would listen to me about chlorophyll, b-vitamins, probiotics…whatever. Changing my diet caused me to wake up for the first time in my life. When I replaced all the processed, depleted foods in my diet with plantbased, whole foods, the fog that seemed to hang over my consciousness lifted. My energy skyrocketed, my mood improved, my mind became clear and sharp, and my body became lean and strong. It was incredible. Eventually one of my friends suggested that instead of my
When peo is a obviously amazi delicious
Sultry Summer Peaches & Cream serves 4
4-5 ripe peaches ½ cup wild blueberries (optional) ½ cup water 2 tablespoons pure maple syrup ¼ teaspoons ground cardamom 2 whole cloves ½v anilla bean, seeds scraped (reserve empty bean pod) pinch sea salt coconut ice cream to serve
ople think that eating this way about deprivation and sacrifice, they y haven’t tried it! When you feel this ing every day while eating such s food, those ideas never cross the mind.
enthusiasm falling on deaf ears, I start a blog to get all that information out in the world and so began My New Roots. It has turned from a hobby into my career, and is the love project of my life. I can’t think of anyone who has started eating healthier and looks back with regret or disappointment. I still love painting of course, but I find almost completely fulfilled just cooking, photographing, and writing now.
1. Wash and pit the peaches, then slice into wedges. 2. Add the peaches and remaining ingredients (including the empty vanilla bean pod) to a saucepan, bring to a boil, reduce to simmer on low for about 20 minutes. 3. Let cool slightly. Ladle peaches into bowls and add a scoop of coconut ice cream. Serve immediately.
Dine & DIsh drive-in
o e t m o welc
featuring dine and dish .net
recipes, photography and styling by kristen doyle by heidi larsen
Preparing for a get-together with friends doesnâ€™t have to feel like a chore. Food blogger Kristen Doyle
shares how easy it is host a summertime party the whole neighborhood can enjoy. Kristen in action
ome on over...
I began my blog, Dine & Dish, in 2006, soon after my third child was born and my parents moved 1,600 miles away. I wanted a way to document and share what was happening in our life so my parents wouldn’t miss out on too much being so far away. Dine & Dish has evolved into so much more than just a blog. It’s a way to connect with our family and friends as well as find support and friendship from all over the world. It wasn’t until we moved into our current home 6 years ago that we found our “neighborhood family.” Since our family is scattered throughout the United States, we have had the opportunity to develop close relationships with our neighbors nearby. Spontaneous evening happy hours in the driveway are a common occasion. Having the opportunity to unwind and connect after a long week, with people my husband and I are friends with as well as our kids are friends with, makes for the best of situations. If I
never-fail party tip
I’ll be honest with you when I say for this party (and most parties I throw), I was getting my menu together at 9 a.m., shopping at 11 a.m., cooking in the afternoon and was ready for the party by 6 p.m. If I spent weeks planning a party, I would never host a party. I am able to have people over and host often because I try not to let the planning consume me. Keep it simple, have a plan, but do not spend weeks and weeks stressing about what you need to do. Don’t let the stress of entertaining keep you from hosting your friends and famil. In the end, your guests will care about one thing—the fact that you took the time to open your home for gathering together.
Steak Fajita Bites Kristen and daughter Ella
can’t have my family close by, I’m lucky to have the next best thing in awesome neighbors. The thing I like most about having neighbors that are like family is no one is pretentious. They have all seen the house in disarray and they’ve seen us at our best and at our worst. Just being together, relaxing and enjoying each others company is the only expectation.
We do a lot of entertaining, especially in the summer. We live in a semi cul-de-sac we fondly call “The Bubble.” Many weekends, our firepit is out in the center of “The Bubble” and the neighbors gather around for a casual evening of food, games and fun. We knew we wanted to have an outdoor movie night this summer, and of course, “The Bubble” was the best place for us to gather. We decided a showing of “The Muppets” soon after the last day of school would be a great way to kick off the summer season.
Jenniferâ€™s Cookie Sandwich
Pulling together a party doesnâ€™t have to be a stressful affair. Here are a few of my party planning rules. Send an invitation. As with all of our neighborhood parties, the invites were done through Evite. Weâ€™re all about simplicity and sending invitations online is about as easy as it gets. Ask everyone to bring a side item, an appetizer or a dessert. Never hesitate to ask guests to help and contribute because thereâ€™s no reason the host of the party should carry the burden of the cooking and the work. I always ask guests to bring food or drinks to the party, and everyone is more than happy to do so. It gets everyone involved so they feel like the party is a community affair. Simply removing those items from your to-do list will allow you to focus on other things.
Strawberry Citrus Sangria
Margaretâ€™s Chocolate Caramel Sheet Cake
Pull out a table, top it with a simple tablecloth and their potluck item where everyone can help t Make sure to have a variety of serving utensils at th drinks and silverware nearby to keep the food
Kristen’s favorite camera apps
VSCO Cam & Super Retro Keep your camera phone handy throughout your event and capture the special moments of the evening to share with others. Perspective is everything. Instead of taking pictures standing straight up, move around— stand on a chair, kneel down, heck even lay down. You’ll discover that a different perspective can really make the difference between a good shot and a great one.
d have guests place themselves. he ready and keep d line moving.
Capture the unexpected. I do a lot of hands-only or feetonly pics. It tells a completely different story than a full-body shot. Create an album on Facebook. Select your favorite images after the party and share with your guests.
Keep the movie theme going with popcorn and serve to the kids in retro style containers or clean sand pails for snacking during the main feature.
Fresh flowers are an inexpensive party decoration. I never spend a lot of money on paper party décor. Simply adding some vases of fresh flowers around your party space immediately turns the ordinary into something beautiful and extraordinary. Get the kids involved. My kids help me cook, shop and clean before and after a party. It’s a family affair! Have music playing in the background. Whether you choose your favorite Pandora station or have a play list arranged ahead of time, music is key to keeping your party upbeat and fun! A can of spray paint can go a long ways to keep the kids entertained. Spray paint different areas of your yard to represent ball fields or courts. Give the kids balloons or balls and have them make up their own games within the parameters of the spray painted court.
Zesty Bacon Wrapped Shrimp
For our outdoor movie night, we wanted everyone to be as comfortable as possible. Since it was going to be a late night (you can’t start the movie until the sun has gone down) we had the kids bring sleeping bags, pillows and pajamas. That way, when the movie and party is over, everyone can easily walk home and get straight to bed.
Use colorful paper plates and napkins and disposible utensils to make for easy clean-up once the party’s over.
Hanging white lights from the house and in the trees truly “make” the party. There is something about sitting under the stars with white lights twinkling around you to make you feel festive.
We keep drinks stocked in a galvanized tin bucket full of ice. We also keep the cocktails separate from any kids beverages, just so no one gets confused and grabs the wrong thing!
The center of our outdoor parties is always the firepit. It’s the place where everyone gathers, well into the night. Some of my most treasured conversations with friends have taken place around our firepit at night.
Strawberry Citrus Sangria
1 750-milliliter bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc ½ cup strawberry schnapps ¼ cup sugar 2 cups sliced fresh strawberries 1 whole orange, sliced Ice cubes Whole strawberries , for garnish 1. In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar is dissolved. Add sliced strawberries and sliced orange. 2. Cover and chill for 1 to 4 hours. Serve in glasses over ice. 3. If desired, garnish with whole strawberries.
Steak Fajita Bites
1 ½ tablespoons olive oil 1 flank steak, grilled medium and sliced into bite size pieces 3 teaspoons Fajita seasoning 1 small onion, sliced into bite size pieces 1 cup red and yellow bell pepper, sliced into bite size pieces 1 (16 ounce) can BUSH’S® Black Beans salt and pepper, to taste 1 bag Scoops tortilla chips 1 ½ cups shredded Cheddar cheese 1. Heat half of the oil in a 10-inch, heavy skillet over medium-high heat. Add cooked flank steak; sprinkle with 1 teaspoon of Fajita seasoning and stir to coat. Remove to plate, keeping partially covered. 2. Wipe skillet; heat remaining oil. Add onion and peppers; cook until slightly crisp. Return steak to pan and stir in beans. 3. Add 1 teaspoon of Fajita seasoning and toss with salt and pepper to taste. 4. Line a serving platter with individual tortilla chips. Spoon fajita mixture into each tortilla chip 5. Top each filled tortilla chip with shredded cheddar cheese. Serve warm.
Zesty Bacon Wrapped Shrimp
16 Jumbo Tail-On Shrimp, peeled and deveined 16 slices of bacon Zatarain’s Creole Seasoning, to taste 1. Preheat oven to 450 degrees F 2. Wrap each shrimp with one slice bacon. 3. Line a large cookie sheet with heavy duty tin foil and place on baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the Creole seasoning. Turn and sprinkle second side of the shrimp. 4. Let the shrimp sit for 15 minutes for the flavors to soak in. 5. Bake for 15-20 minutes. Serve warm.
Jennifer’s Cookie Sandwiches
2 dozen baked chocolate chip cookies 2 12 ounce cans buttercream frosting Sprinkles 1. Place 4 tablespoons buttercream frosting in between two, sandwiched chocolate chip cookies. 2. Roll sides in sprinkles. 3. Serve and enjoy!
Margaret’s Chocolate Caramel Sheet Cake For the Cake
1 cup butter 1 cup water ¼ cup cocoa ½ cup buttermilk 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups sugar 2 cups all-purpose flour ½ teaspoon salt For the Frosting 2 (14-ounce) cans sweetened condensed milk ½ cup firmly packed light brown sugar ½ cup butter 1 teaspoon vanilla extract 1. Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. 2. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth; add cocoa mixture, beating until blended. 3. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. (Batter will be thin.) Pour batter into a greased and floured 15- x 10-inch jelly-roll pan. 4. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack. 5. Pour Caramel Frosting over cake, spreading evenly to edges of pan. For the Frosting
1. Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.
Kristen keeps it all in check
It’s a balancing act. Blogging and balance is a hard thing to come by. My blog integrates well into my family because it has lead to many work opportunities that I can do from home, while still being present for my kids. Are there times when I’m working on my blog when I should probably be with my kids? Sure.That’s where the whole balance thing comes into play. When I get caught up in blog related things, I just have to remind myself why I stay at home and step away and focus on what’s most important—my family. I want my main focus to be on my family, but without the ability to develop and grow as a writer and photographer, I’m not as happy. And we all know if mama’s not happy, no one is happy!
herbal remedie Creating food memories is an easy task when you keep cooking simple and fresh by using unexpected combinations. Food blogger SArah Kieffer shares her flavor-burst secrets. recipes and photos by sarah Kieffer of vanilla bean blog . blogspot.com by Heidi Larsen
he realization her family food heritage was non-existent is what inspired self-taught baker Sarah Kieffer to create an online documentary of the recipes she creates and shares with her family, especially her two young children. Sarahâ€™s lingering food memories start with combining basic flavors enhanced with fresh herbs to add a unique boost to some of her favorite stand-by recipes.
Plum Pizza with Chicken, Oregano and Whole Wheat Cracker Crust
You have a knack for comibining herbs with unusual ingredients. Where do you find your inspiration? I find my inspiration in many placesâ€”cook books, magazines, and blogs are of course helpful and inspiring, but Iâ€™ve always been attracted to herbs (especially basil) and have tried to work them into things. I had basil and chocolate together for the first time over a decade ago, and it changed how I approached baking. I realized flavor fusions are endless; anything is possible. I also have quite a sweet tooth and love coming up with new desserts and ingredient combinations. Fruit and herbs are my favorite things to experiment with.
Youâ€™re a self-professed non-gardener so where do you get your herbs? Itâ€™s true, I am a very terrible gardener, but I do grow herbs every summer, along with two tomato plants. The herbs seem to get along fine without me tending to them much, and I use them frequently, which helps them to keep growing back. In the wintertime I pick them up at my local co-op. What tips do you have for keeping herbs fresh after cutting? I think the best way to keep herbs fresh is to treat them like flowers. Snip a bit off their ends and place them in a cup of water. You can keep them at room temperature this way, although cilantro and parsley should be refrigerated, and change the water every few days. Otherwise, wrapping the herbs in a moist (but not damp) paper towel and keeping them in the fridge is another good method (although the basil leaves can turn black when cold, so the first method is preferred).
The base of this recipe is easy thanks to one can of sweetened condensed milk and a pint of heavy cream. Plus, thereâ€™s no need for churning.
No-Churn Mint Ice Cream
Chocolate Olive Oil Muffins with Rosemary
If youâ€™ve never worked with lemongrass before, make sure to take off the outer woody layers, just using the tender white hearts, and use only the lower five inches of the stalk.
Lemongrass Basil Soup with Sweet Potatoes and Corn
Sarah’s favorite FL
Chocolate and mint are classic, but they sure are beautiful together.
Mint-infused cream can be used in so many ways, but in ice cream and on top of pie are my favorites.
Some may think this is overdone, but I don’t ever get tired of it. It’s perfect for chilly winter nights.
Rosemary is great with potatoes: grilled, smashed, mashed, or roasted.
Another good summertime combination that is especially delicious in ice cream.
The spicy flavor of oregano goes well with this sweet-tart fruit.
Tomatoes are a given, but the combination is magical.
Oregano tastes delicious with mushrooms sautĂŠed in a little butter.
Chocolate and basil are incredible together. They bring out the best in each other.
The brightness of lemon and the spiciness of the oregano are great together and work well with roast chicken.
Basil and blackberries are lovely together this time of year, especially in rustic tarts.
No-Churn Mint Ice Cream
The mint flavor in this version is mild, but adding a little mint extract or crème de menthe will help heighten the flavor, if desired. Taste the mixture after folding the cream in the first time, and add as wanted. (Start with ¼ teaspoon extract or 1 tablespoon crème de menthe, and then add more as needed). 2 cups cold heavy cream 1 cup fresh mint, chopped 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract Mint extract or crème de menthe, optional (see above note) 1. In a medium bowl, stir together heavy cream and chopped mint. Cover with plastic wrap and let sit, refrigerated, for 24 hours. 2. When ready to use, strain the cream into a large bowl of a standing mixer, discarding the mint. In another bowl, stir together condensed milk and vanilla. Beat cream on high until soft peaks form, about 3 minutes. Fold one third of whipped cream into the condensed milk. Fold remaining whipped cream into the condensed milk until incorporated. 3. Pour into a regular sized loaf pan, and freeze until firm, about 6 hours (or covered up to 1 week).
Plum Pizza with Chicken, Oregano, and Whole Wheat Cracker Crust
The cracker crust for this pizza is loosely adapted from Cooks Country. If you do not have a pizza stone, a large, turned-over baking sheet will work. dough 1 cup all purpose flour 1 cup whole wheat flour 1 tablespoon cornstarch 1 tablespoon sugar 1 teaspoon baking powder 1 teaspoon salt 2 /3 cup water 3 tablespoons olive oil toppings oregano-infused olive oil (recipe follows) 1 chicken breast, cooked and shredded 2 medium plums, diced 8 ounces fresh mozzarella cheese, diced into small pieces or shredded ¼ cup fresh basil, chopped for the dough 1. Whisk the dry ingredients together. Stir in the water and oil until dough starts to come together. 2. Knead on a lightly floured work space 3 or 4 times, until cohesive. 3. Wrap in plastic and refrigerate until ready to use. 4. Heat oven and pizza stone (placed on lower middle rack) to 475. 5. Divide dough in two equal pieces. Press the first piece in a small circle, and transfer to a large piece of parchment paper dusted with flour. Use a lightly floured rolling pin to stretch dough to a 12 inch circle. Brush
the dough with 2 tablespoons of the oregano-infused olive oil. 6. Top with half the plums, half the chicken, and half the mozzarella. 7. Bake until crust is golden brown and cheese is melted, 9-12 minutes. Sprinkle with half the basil leaves. Cool 2 minutes and cut into squares or wedges. Repeat with the second round. oregano-infused olive oil ¼ cup good olive oil 3 stems of oregano, with leaves 1 tablespoon honey 1. Heat oil and stems together over low heat until fragrant, about 6 minutes. Remove from heat and stir in the honey. 2. Let cool, and discard the oregano stems before using.
Chocolate Olive Oil Muffins with Rosemary
The base of this recipe comes from The Blue Heron Coffeehouse, a wonderful café where I learned to bake and cook. I’ve changed things up a lot here, but I think they’d approve. 2 cups flour 1 /3 cup cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 tablespoons fresh rosemary, chopped finely 1 ¼ cups buttermilk 3 /4 cup olive oil 1 egg 2 teaspoons vanilla ½ cup granulated sugar, plus more for sprinkling 6 ounces bittersweet chocolate, chopped 1. Preheat oven to 350. Line 2 muffins tins with paper liners. 2. Combine flour, cocoa powder, baking powder, baking soda, salt, and rosemary in a large bowl. Whisk together and make a well in the center. 3. Combine olive oil, buttermilk, vanilla, sugar, and eggs. Whisk wet ingredients together and pour over the dry ingredients. Gently mix until almost combined. Add the chocolate and finish mixing until just combined, being very careful not to over mix. 4. Scoop batter into prepared pans, filling the muffin cup to just below the top. Sprinkle tops evenly with sugar. 5. Bake until a toothpick inserted comes out with the very tiniest bit of crumb, 18-22 minutes. Makes about 15 muffins.
Lemongrass-Basil Soup with Sweet Potatoes and Corn
This recipe is inspired by a soup in Maria Elia’s The Modern Vegetarian. I’ve changed things up quite a bit, but she is the genius behind the lemongrass and corn combination. 2 tablespoons butter 2 shallots, finely chopped 1 tablespoon ginger, finely chopped or grated 3 ½ cups (or three 14 ounce cans) coconut milk 1 cup vegetable or chicken stock 4 stalks lemongrass, finely chopped 4 cups corn, plus 1 cup, fresh or frozen 3 sweet potatoes, peeled and diced into bite-sized pieces 1 /3 cup basil, chopped Salt and pepper to taste crème fraiche (optional) 1. Heat the butter in a large Dutch oven. Add the shallot and ginger and sauté until soft, about 5 minutes. 2. Add the coconut milk, stock, lemongrass, and 4 cups of corn. Cook until heated through, about 5 minutes. 3. Using a food processor or blender, process/blend the soup until smooth (you can pass the pureed soup through a sieve for an extra silky texture). Return soup to the pot and add the sweet potatoes. 4. Heat soup and bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Add salt and pepper to taste. Add remaining 1 cup of corn and basil, and stir into soup. 5. Ladle the soup into bowls,
and serve with a dollop of crème fraiche on top if desired.
the boys of summer Proving that food blogging isnâ€™t just a girlâ€™s game, the men in the kitchen show they have what it takes to go the distance. by Heidi Larsen
Within todayâ€™s plethora of online food blogs, the number of male bloggers are few and far between. But within that niche, several have risen far above the field. Thanks to inspring recipes, heartfelt storytelling and savory photographs, we think its time to stand up and give the boys a cheer.
Crostata di Fichi
Limoncello Granita with Fresh Fruit and Mint v ers es f rom m y ki tch en
Limoncello Granita with Fresh Fruit and Mint
verses from my kitchen .com
Ve rses fro m M y K itch en
Combining his gift of storytelling and the soothing tone of his food photography, Mike Lewicki weaves dreamy landscapes where food and photos create the perfect union on his blog Verses From My Kitchen.
I start by making this granita earlier in the day, and letting it freeze throughout the day. I use market fresh summer fruits that my wide and I love. Any favorites work here, but we prefer juicy summer goods.”
My wife and I are homebodies in the colder months but once the weather heats up we like to be outside as much as possible. We’ll scout locations for shoots, take evening drives and chase the sun, head to the cottage whenever possible and love having friends over for dinners in the backyard. And of course summer means outdoor farmers markets and strolling the grounds and talking to my favorite producers. one of the boys
I think there is a strong family unit among male food bloggers. Everyone is really supportive of one another and we often chat via Twitter. I love dropping in on their blogs to see what they’ve been up to and get a different perspective on things as a whole. It’s been a welcoming group since day one. And some of my favorite food bloggers happen to be males. the recipe
I start by making this granita earlier in the day, and letting it freeze throughout the day. I use market fresh summer fruits that my wide and I love. Any favorites work here, but we prefer juicy summer goods. And if you’re strapped for time and have a last minute get together, replace the granita with ice cold Limoncello. Just add in those fruits and mint and pour some Limoncello over the top. It’s a winner every time.
Limoncello Granita with Fresh Fruit and Mint 1 cup sugar 2 cups water 2 tbsp. fresh mint, chopped 2 lemons, juice and zest 350 ml Limoncello ¼ large watermelon ½ honeydew ½ cantaloupe 12 seedless grapes 6 strawberries, washed, hulled and quartered handful of fresh mint, thinly sliced
Limoncello Granita with Fresh Fruit and Mint
1. Combine water, sugar and chopped mint in a medium saucepan over medium heat. Stir frequently until the sugar has dissolved and then remove from heat and let cool. Once cooled pour through a fine sieve into a large bowl. 2. Combine the Limoncello, mint syrup, lemon juice and zest and pour into a wide shallow dish. Place in the freezer and freeze for 1 hour. Remove and scrape the frozen sections back into the mixture and return to the freezer. Repeat each hour for a total of 4 hours. After you remove it for the last time, use the back of a fork and scrape the entire mixture until you have a light, fluffy texture. 3. Remove seeds from the honeydew and cantaloupe. Scoop balls with a melon baller and place in a mixing bowl. Add in balls of watermelon, grapes and quartered strawberries and thinly sliced mint. Stir until combined. 4. Divide among 6-8 glasses (depending on the size) and top with the Limoncello granita. Enjoy!
the sop histic ated g our met
Easy Fig Tarts and Pistachio Whipped Cream
Th e So ph isticated Gou r m et k a r m a n S i ddiq i
sophisticated gourmet .com
Most 19-year-olds are more concerned with what they’ll be wearing to the next party than with what tomorrow’s blog post might look like. For Karman Siddiqi—the teen force behind The Sophisticated Gourmet— not only is his blog at the top of his to-do list but he’s also busy writing his forthcoming cookbook as he continues his studies as a New York City college student.
For fresh seasonal produce, I love shopping at the farmers market— the farmers always have great suggestions for ways to use their produce.
Summertime is all about being outdoors, barbecuing, spending time with friends and family, and consuming frosty delights. Nearly every weekend during the summer, my family throws barbecues at my Grandmum’s home. My dad, uncles, aunts, and Grandmum focus on the cooking and grilling, and after hours of play and cooking we all sit down to eat under the gazebo. Usually for the first minute or so there is silence. Then there are only sighs of happiness and comfort. Right after there is talk of the food and laughter. one of the boys
Because there aren’t too many male food bloggers out there, we do try our best to stand out. As for the camaraderie, I feel that there is a sense of it throughout the entire community, and we all—guys, ladies, and teens—work hard to support each other in all that we do. the recipe
During the summertime, like most folks, I crave fresh, satisfying desserts that are a cinch to put together. The recipe is quite easy and only requires a handful of simple ingredients.
Easy Fig Tarts and Pistachio Whipped Cream makes 4 tarts
for the tarts ½recipe for quick puff pastry or 1 sheet storebought puff pastry vanilla sugar (can simply use granulated/ natural cane, if you don’t have any) 4 ripe figs, quartered light Muscovado sugar (can use light brown sugar) For the Pistachio Whipped Cream ½ cup cold whipping cream 1 tablespoon confectioner’s (powdered) sugar 1 ½ tablespoons crushed pistachio nuts 1. Preheat oven to 400 F. Line a cookie sheet with parchment paper. 2. Roll the pastry into a rectangle approx. 15-by-8-inches (should be 1/8-inch thick). Cut the pastry into 4 evenlysized rectangles, then place onto the lined cookie sheet. 3. Evenly sprinkle the top of each pastry rectangle with the vanilla sugar, and top with figs. Lightly sprinkle brown sugar over the figs. 4. Bake in preheated oven for 15 minutes, until the pastry is puffed and golden brown. Allow to cool while you make the whipped cream. Top with cream and serve.
S i p p i tySup G r eg H e n ry sippitysup .com
Stepping out on his day job photographing Hollywoodâ€™s A-list stars, Greg Henry started his blog SippitySup as an outlet to balance his time and keep focused on being creative rather than just fulfiling an assignment.
Yellowtail Crudo with Kumquats & Jalape単o
one of the boys
I’m a professionally trained photographer who uses a point and shoot camera– held together with duct tape—for most of the photos on my blog. For me it works. I even find inspiration in the fact that my creative choices are limited by the tools I use, which leaves me free to focus on the food. Honestly I don’t think about the genders of the bloggers I admire most. Though many are men. I come to food blogs for inspiration that knows no gender. Summer Memories
When I think of summer I think of youthful summers in Michigan. These were the summers when I was just beginning to find my life and my place in the world. When I was a kid I was painfully shy, stick thin and tough as nails. You quickly learn that swimming pools and tennis courts fall behind enemy lines. Day camp is deadly. Kids can be cruel. Unsupervised and roaming the neighborhood they can be colossally cruel. Like a wolf pack–on the hunt and in your face. These wolves were particularly focused on me during their rampant summers. No violins please. I told you I was tough as nails. Skinny gay boys in the 1970s grew tough fast—or bad things happened to them. Rest assured nothing (that) bad ever happened to me. I am not the kind of person who allows that. But the funny thing is, despite all of that, I loved summer and still do. the recipe
Don’t be intimidated by slicing the raw fish. Use a very thin, very sharp blade. Make long, clean cuts with the sashimi knife to slice the fish. Cut the fish at an angle perpendicular to the grain of the muscle. It’s important to slide the knife through the flesh, don’t chop with a downward motion.
It’s a great summer dinner because there is no hanging over a hot stove involved. The flavors are bright and make you feel like anything is possible.
Yellowtail Crudo With Kumquats & Jalapeño
inspired by Rustic Canyon Wine Bar and Seasonal Kitchen, Santa Monica, CA serves 2
1 jalapeño 1 tablespoon red onion, minced 1 teaspoon kosher salt ¼c up white wine vinegar ¼ cup water 8 ounce sushi grade yellowtail 3 kumquats, thinly sliced 1 pinch fleur de sel, or to taste 1 tablespoon fresh mint leaves, thinly sliced 1 wedge fresh lemon 1 ounce extra-virgin olive oil 1. Slice the jalapeño and place in a bowl. Add the red onion, sprinkle with kosher salt and toss together, then set aside. 2. In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes. 3. Meanwhile, slice the fish into ¼-inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste. 4. Place a few kumquat on each slice of fish. Add 1 or 2 pickled chilis to each piece of fish, along with a bit of pickled minced onion. Sprinkle with mint, a squeeze of lemon on the fish and a drizzle of olive oil. Serve immediately.
One of the things that I like the most about this recipe is how easy it is to make!
Close t Coo king k ev i n ly n c h Closet cooking .com
Computer programmer by day, blogger by night, Kevin Lynch parlays family favorites with his unique touch on his Toronto-based food blog Closet Cooking. summer memories
Strawberry and Rhubarb Pistachio Crisp serves 4-8
3 cups strawberries, sliced 2 cups rhubarb, sliced ¼ cup sugar 2 tablespoons cornstarch ½ teaspoon cinnamon 2/3 cup flour 2/3 cup rolled oats 2/3 cup brown sugar 1 teaspoon cinnamon 1/3 cup butter, melted ¼ cup pistachios, coarsely chopped
1. Toss the strawberries and rhubarb in the sugar, cornstarch and cinnamon in a large bowl and pour into an 8 x 8 inch baking dish. 2. Mix the flour, rolled oats, brown sugar, cinnamon, butter and pistachios in a large bowl and pour on top of the strawberries and rhubarb. 3. Bake in a preheated 350F oven until the sides are bubbling and the top is golden brown, about 35-45 minutes.
Some of my favorite summer activities include weekly trips to the farmers market to pick up local ingredients, fresh fruits, vegetables and berries. I’ve also been known to enjoy BBQs and a cold beverage on a shady patio. one of the boys
There are definitely a lot fewer men in food blogging than women but gender is certainly not a restriction on food creativity. The recipe
Normally I am more of a savoury kind of person but during the summer I simply cannot resist doing something with strawberries and rhubarb. There is something magical about the strawberry and rhubarb combination and it just screams summer to me. I like to play around with the topping using different nuts or even using something like crumbled amaretti cookies.
Strawberry & Rhubarb Pistachio Crisp
a thoug ht for food
Eric and I devoured the majority of this pizza within minutes, between sips of white wine, of course.
A T ho ugh t fo r Fo o d b ri a n Sa m u e ls a thought for food .net
Sampling life’s treasures through the lens of a camera is what food blogger Brian Samuels’ blog A Thought for Food delivers in every thoughtful post. Whether creating photographs that echo his down to earth style or a photo essay of travel around the world, Brian is happiest when sharing it all with his readers.
Garlic Scape and Zucchini Pizza
My husband and I spend a great deal of time at his family’s house on Cape Cod, so that has become one of our summertime rituals. But ever since I was a kid, my parents have taken us to the Berkshires during the July 4th weekend and something I always look forward to is seeing James Taylor perform at Tanglewood. one of the boys
There is a very special bond that us male food bloggers have and, in many ways, we like to joke around with one another and pick on each other like brothers will do. But
Garlic Scape and Zucchini Pizza serves 4
Pizza dough 1 (¼ ounce) package yeast 1 cup warm water 1 tablespoon oil 2 ½ cups all-purpose flour ¼ tsp salt Toppings 1 zucchini, thinly sliced into circles 4 garlic scape ½ cup feta, crumbled 1 tablespoon dried oregano 1 tablespoon salt and pepper, to taste
I think that because there are so few of us out there in the vast world of blogging that we are all very supportive of each other’s work. the recipe
These shoots grow out of the garlic bulb that we are most familiar with as it develops in the ground. When the garlic is harvested, the shoots, earthy green hued with whimsical curls, can be separated from the bulb and be consumed either raw or cooked. It’s flavor is not as potent as the garlic we are used to, making it wonderfully versatile.
1. Sprinkle yeast into warm water until it has dissolved. Add oil, flour, and salt and mix until it forms into a dough. Shape into a dough ball and cover the bowl with a kitchen towel. Let rise for 15 minutes over the stove while it is preheating at 375 degrees. 1. Spray a baking sheet (or use a non-stick pan) with cooking spray and spread out the dough on top. Top with thin slices of zucchini, the garlic scape, feta, salt, pepper, and oregano. Drizzle with olive oil. 1. Bake for 30 minutes at 375 degrees, or until the edges and the top have turned golden brown. Cut into pieces and serve as an appetizer or for lunch.
E at th e Love I rv in L in
eat the love .com
With a degree in English Literature and a career that morphed into a graphic designer/social media specialist/fulll-time food blogger, Irvin Lin of the blog Eat the Love shows that taking a leap of faith can turn baking and blogging into a well-lived life.
Strawberry Rhubarb Ginger Spiced Pie
I combined two of my favorite all-American treats, the pie and the cobbler, together in this dessert.
My partner is a professor at a community college and he always has the summer off, and it was the first time that I didn’t have a day job. We packed up our things and flew to Maui for a month, spending our time exploring the island and lounging about on the beach. For me, summertime is a chance to spend time with my partner, explore new and old places and just relax. one of the boys
I don’t know if there is specifically camaraderie among male food bloggers, but I’m pretty aware of who everyone is, and what everyone is doing. Twitter has been a great way to build community that way. I do believe that
Strawberry Rhubarb Ginger Spiced Pie
most male food bloggers bring a slightly different perspective to food, photography and writing. You certainly don’t find a lot of polka dots or pastel floral patterns on most male food bloggers sites. Not that all female bloggers are super girly with their polka dots, but I definitely see my fair share of that sort of thing, especially in the baking blogosphere. the recipe
I love combining two or three unexpected flavors or concepts in all my recipes. Though I kept the classic combination of strawberry and rhubarb in this particular recipe, I added a little heat with the ginger along with some less common spices like black pepper and cardamom.
Strawberry Rhubarb Ginger Spiced Pie with Cornmeal Cobbler Biscuit Topping makes one 9-inch pie & serves 8 to 10
Crust 1 3/4 cup all purpose flour 2 tablespoons white granulated sugar ½ teaspoon sea or kosher salt ½ cup + 3 tablespoons unsalted butter, cold ¼ cup ice water ¼ cup vodka 1 large egg white Fruit Filling 1 pound strawberries 10 ounces rhubarb (about 2 medium stalks) 2 tablespoons crystallized ginger ¼ cup honey 2 teaspoon vanilla extract 2 tablespoons tapioca starch (sometimes called tapioca flour) ½ teaspoon ground black pepper ½ teaspoon ground ginger ¼ teaspoon sea or kosher salt ¼ teaspoon cardamom Cobbler Biscuit Topping 1 ¼ cup all purpose flour ½ cup cornmeal 2 tablespoons white granulated sugar 1 teaspoon baking powder ½ teaspoon sea or kosher salt ½ cup unsalted butter 1 cup well shaken buttermilk 1 tablespoon turbinado sugar 1 large egg yolk 1. Make the crust dough by placing the flour and salt in a large mixing bowl. Cut up the butter into ½ inch chunks, sprinkle over flour and toss to coat. Flatten the cubes of butter with your fingers until all the butter has been smashed and rub together until the ingredients start to clump. Sprinkle the water and vodka over the mixture and toss with a fork until it forms a dough. If the dough seems too wet, add a little more flour and fold it in, but the dough is meant to be moist. Gather the dough and flatten into a large ½ inch thick disk. Wrap tightly with plastic wrap and place in the refrigerator for an hour or overnight.
2. Once the dough has chilled, preheat the oven to 375˚F. Roll out the chilled dough on a generously floured surface. Roll it out to 10 inches and then fit it into a 9 inch pie pan. 3. Prick the bottom of the crust with a fork all over. Line the bottom of the pie crust with a piece of parchment paper. Fill with pie weights and bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 7 to 10 minutes or until the crust looks dry and the edges are golden brown. Remove from oven, and brush the inside of the crust with the egg white wash. Return to the oven for two minutes to let the coated crust cook. Remove from oven and let cool to room temperature on a wire rack as you prepare the filling. Maintain the oven temperature. 4. Destem, hull and quarter the strawberries, placing them in a large glass or ceramic mixing bowl. Cut the rhubarb into ½ – 3/4 inch chunks and add to the strawberries. Chop the crystallized ginger into ¼ inch pieces and add to fruit. Add the honey, vanilla, tapioca starch and spices to the bowl and toss to coat. Pour into the bake crust shell, and place in the oven for ten minutes as you make the cobbler topping. 5. To make the cobbler biscuit topping by placing the flour, cornmeal, sugar, baking soda, and salt in a large mixing bowl. Cut up the butter into 1/2 inch chunks, sprinkle over flour and toss to coat. Flatten the cubes of butter with your fingers until all the butter has been smashed. Start rubbing and squeezing the butter together with your fingers, until the ingredients start to clump together. Drizzle the buttermilk over the dough and toss with a large spatula, continue to mix the dough with the spatula until you’ve used up all the buttermilk and the ingredients form a dough (don’t over mix). Beat the egg yolk with one tablespoon of water. 6. Pull the pie from the oven, and drop tablespoons of cobbler biscuit dough over the filling until the top is covered with cobbler dough. Brush the biscuit dough with the egg yolk wash and sprinkle the top of the dough with turbinado sugar. Place back in the oven and bake for 40 to 45 minutes, or until the top of the cobbler dough is golden brown and the filling is bubbling around the edges.
marke With a squeeze of the ripest plum or the smell of just-harvested herbs, local farmers markets sun-kissed produce is always the star of the show.
here’s no place better to reap the
benefits of summer’s bounty than at the neighborhood farmer’s market. With more urban cities capitalizing on its citizens cravings of getting in touch with their food’s roots, the connection between the grower, local purveyors and the consumer has never been stronger. We asked Jules Clancy of the popular food blog The Stone Soup to take us on a tour of her favorite farmer’s market and share a few of her locally fresh shopping habits. by heidi larsen recipes and photography by The stone soup .com illustrations by kokblog.johannak .com
et fresh Cherry & Vanilla Pot Pie
Roasted Summer Squash & Cheddar Cheese Pie
Your blog focuses on 5 ingredient recipes and simplicity in eating and preparing food. What are the top 5 foods you shop for at the farmer’s market? 1. Potatoes! Because my fiance is Irish and nothing makes him happier than potatoes. Actually there’s a potato farmer at my market that keeps giving me free spuds because he knows I’ve got an Irishman to feed. 2. Eggs. I don’t have my own chickens yet but I grew up with homegrown eggs. 3. Beets. Because they’re my favorite vegetable. 4. Brussels sprouts. These are one of the weirdest looking but tastiest vegetables. Actually I adore all brassicas so cauliflower, cabbage and asian greens are also regular purchases. 5. Honey. I’ve read that eating locally produced honey can help with allergies to local pollens and more.
For a dairy-free or boiled eggs would be a nuts. Pine nuts
Raw Beet and Asparagus Salad serves 2
I have Yotam Ottolenghi to thank for the idea of combining asparagus and beets in the one dish although it was my idea to get fresh with miso & lemon dressing and to skip the beet roasting and go for raw beet slices instead. 1 large beetroot 1 bunch asparagus 1 lemon 1 teaspoon white miso paste, optional 75g (3oz) goat cheese
r vegan salad, a little avocado or chopped a good cheese alternatives or try some roast or almonds would be my first choice.
1. Wash, trim and peel the beet. Then shave into super-fine rounds using a mandoline or a very sharp knife and a steady hand. Arrange beet slices on the base of a serving platter. 2. Snap the woody bases off the asparagus and discard. Halve the spears lengthwise if on the thicker side, otherwise leave them whole. Scatter asparagus over the beets. 3. Zest half the lemon and keep the zest. 4. Combine 2 tablespoons lemon juice with the miso, if usin,g and 2-3 tablespoons extra virgin olive oil. Whisk and taste. 5. Drizzle dressing over the veggies. Crumble goat cheese on top and finish with the lemon zest.
Burnt Carrot Salad
serves 2 inspired by the grill master Francis Mallmann
The first time I made this salad I cooked the carrots on the BBQ and served it with only a little cheese as a side dish to a BBQ rib eye steak. While the results are pretty decent in the kitchen, itâ€™s not quite as mindblowing as the BBQ version. So if you can BBQ your carrots by all means do. 1 bunch baby carrots 1 tablespoon balsamic vinegar 1 tablespoon soy sauce 2 handfuls mixed salad leaves 100g (3oz) fresh goat cheese 1. Heat a large heavy frying pan on a very high heat for 3-4 minutes. 2. Meanwhile trim and discard carrot tops. Halve carrots lengthwise. 3. When the pan is super hot. Add a little oil and the carrots, shaking to make sure they are in a single layer. 4. Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places. 5. Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil. 6. Turn the carrots and cook for another minute or until cooked to your liking. 7. Scatter salad leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese.
Walk us through a shopping day at your farmer’s market. I go straight to my potato man who also has a great range of organic veg. I then usually visit my cousin at her egg stall. And then it’s a wander around to see what looks good. Then it’s time to head to my favorite bakery for coffee and breakfast. 5 tips to navigate the farmer’s market? 1. It always takes a few visits to get the general vibe of a particular market and find your favourite producers. So I think it’s important to set your expectations up front and prepare for it to take a while to ‘get to know’ a new market. 2. I always do a lap of everything before starting to buy in a new market so I can pace myself. 3. It’s also helpful to have a rough idea in your head about how much food you need to buy. 4. If possible I avoid having a list because I find a list adds stress to buy what you had planned rather than exploring new veg and picking what looks the freshest and tastiest. 5. Go early if you want the best quality and late if you want the best prices.
Tofu Steaks With Chimichurri & Baby Spinach serves 2
Tofu and chimichurri are seriously a match made in heaven with tofu bringing the lovely soft texture and substance to the partnership and chimichurri filling in all the glorious details of flavor, sharpness and color. If you’re averse to tofu, by all means serve with your favorite steak or some grilled chicken or even fish. 300g (10oz) hunk firm tofu 2 large handfuls baby spinach 8-10 tablespoons chimichurri sauce (recipe below) 1. Place a frying pan on a high heat. 2. Drain tofu and cut in half so you have two large flat ‘steaks’. Pat tofu fry with paper towel. 3. Place a little oil in the pan and fry the tofu for 2-3 minutes on each side until well browned. 4. Divide spinach between two plates. Top with tofu steaks and finish it off with a generous helping of the chimichurri sauce. Chimichurri
makes about 3/4 cup – enough for 4 people inspired by Francis Mallmann
Feel free to play around with this recipe especially the garlic levels and the seasoning. A super versatile sauce, I’m struggling to think of something it wouldn’t enhance. 3 tablespoons sherry vinegar large handful flat leaf parsley large handful fresh oregano, leaves picked ¼ teaspoon chilli powder 2 cloves garlic, peeled & very finely chopped 1. Combine sherry vinegar with ¼ teaspoon salt, ¼ cup water and ¼ cup extra virgin olive oil. Stir until salt is dissolved. 2. Finely chop herbs and add to the sauce along with the chilli and garlic. 3. Stir until well combined. Taste and adjust seasoning as required.
A super versatil something c Mallmann recom but I’m happy sherry Sometimes
What is your secret in keeping fresh produce fresh? Keep everything cold. I live over an hour away from the farmers market so I have a cooler in the car to keep everything cool on the trip home. Once your vegetables are in the fridge the next biggest enemy is dehydration. The fridge is a very dry environment so I keep most of my vegetables wrapped in plastic bags or newspaper to prevent them drying out. I have had cabbages last for a month or more this way.
le sauce, I’m struggling to think of chimichurri wouldn’t enhance. mmends ‘always red wine vinegar’ to go out on a limb and say that y vinegar is even better. it’s good to live dangerously.
Do you have any tips on combining fresh market ingredients with canned or frozen ingredients that aren’t in season? Just use your imagination! There’s nothing wrong with canned and frozen produce, I just think of them as different tools to expand my options.
Whether tending to her bees, toiling away in her immense garden or jumping online to write tomorrowâ€™s blog post, homesteader Ashley English has found the balance of living online and off.
featuring ashley english of small-measure . blogspot.com photography by jenifer altman . com portrait by Naomi Johnson Studio . com
Cherry & Vanilla Pot Pie
Roasted Summer Squash & Cheddar Cheese Pie
Roasted Summer Squash & Cheddar Cheese Pie
Pies are often not perfect, but delicious. I think, to many, they’re just very approachable. They’re like the best friend we all hope to have— even when they’re not perfect, they always end up comforting us in the final analysis.
You used to live in Washington D.C. but made the move to a rural part of North Carolina where you’ve created a simple, down-toearth lifestyle with your husband and toddler son Huxley. What inspired you to leave big city dreams behind and get more connected with a homemade lifestyle? I was reading Charles Frazier’s book Cold Mountain one particularly hot summer in D.C. A rocky relationship had recently come to an end for me. Reading that book, with its vivid, lush Appalachian mountain setting got me seriously pining for the mountains of western N.C., where I’d been living prior to heading to D.C. So, I moved back, got a foothold in the community here, eventually met my husband, and moved to the 11 acres and home where he was already living. A serendipitous turn of events with a friend that is also a senior editor at Lark Books ignited my writing career and the rest just all sort of dovetailed organically. After creating a series of successful books on canning, raising chickens, cheese making and bee keeping, you’re now delving into the world of one of our favorite foods: Pies! Why did you zero in on pies instead of another baked good? Pies are the quintessential comfort dessert. They don’t have the delicateness of cupcakes necessarily, or the multiple bake factor of cookies. They can be sweet or savory. They’re ideal vessels for bumper crops of
fruits or vegetables. They’re often not perfect, but delicious. I think, to many, they’re just very approachable. They’re like the best friend we all hope to have-even when they’re not perfect, they always end up comforting us in the final analysis. What makes your book about pies unique from other pie books? My book takes the interest in eating seasonal foods and applies it to pies. It’s pretty much as straightforward as that. There’s currently no other book available that translates the interest in seasonal, local foods in pie form. I also have seasonal guest recipes from eight well-known bloggers, and focus on all-natural and sustainably produced ingredients such as organic dairy products and fair-trade and organic chocolate. Your blog and books have generated an inspired and loyal readership. What’s your culinary background and where do you find your own cooking inspiration? I’m completely self taught. My mother loved to cook and that engendered an appreciation of a curiosity about the culinary world at a very early age. In fact, the very first baking recollection I have, aside from a rather unfortunate attempt at petit fours, is of making a pie. A pecan pie, to be specific. I was smitten from the getgo and have had my hands in flour and butter ever since. As for inspiration, I find it everywhere. I’m a voracious consumer of food periodicals, cookbooks, food blogs, culinary web-
Cherry & Vanilla Pot Pie
sites, and food television programs. I’m also simply inspired by a visit to the farmer’s market or to my own garden, seeing what’s fresh and ripe and then following the lead. The challenge, in fact, is trying to sift my way out of all of the ideas I have and distill them down to what’s actually feasible for me to find the time to make, given my busy schedule (my husband and I both work from home and are the full-time child care providers to our 20 monthold son, as well). We love the mix of your pie recipes: savory, sweet and untraditional combinations. What makes a good pie combination? Whatever you love is what ultimately makes a pie tasty. When I worked as an organic wine sales representative years ago, folks often asked me what made a wine good. I’d tell them that, while some criteria can be used as a sort of scientific barometer for gauging a wine’s success or failure, what ultimately makes a wine good is whether or not you like it. So, too, with pie. Love peaches? Then you should make a peach pie. Loathe peaches? Make something else. It’s really as simple as that. While I love all of the recipes in the book, I found I really developed a love for savory pies as I wrote it. My Chicken Pot Pie is the sort of recipe every cook should have for a cold winter’s night, while no appreciator of Southern cuisine should go without my Fried Green Tomato & Pimento Cheese Tart.
You have an immense garden. How does your harvest influence your pie making recipes? I cook in season. That’s how A Year of Pies is arranged and that’s simply how my husband and I cook. Owing to that, our garden and area farmer’s markets’ and orchards’ offerings factor heavily into what we cook and when we cook it. There’s noting better than gathering fresh tomatoes, eggplant, yellow squash and zucchini straight from the garden and cooking them all into my Ratatouille and Polenta Pie, or rending fresh pumpkin into a Pumpkin Tiramisu Pie. As a rural homesteader its ironic that a large part of your audience is in the online blogosphere thanks to your blog and weekly Design Sponge column. How do you find the online world compliments your days digging in the dirt? The digital world makes my otherwise reclusive, isolated existence a connected, enlivened, enriched one. It’s easy to romanticize the life of a stay-at-home writer. And I love my life, I really do. That said, it’s a solitary path, the written one, rife with loneliness at times. The connections I’ve forged online considerably lessen that sense of isolation, linking me immediately to millions of other people interested in the same things I’m interested in. They may be in Canada or Europe or Australia and beyond, but, with the Internet, they might as well be right here in my kitchen or my garden.
Mix the flour and salt together in a medium-large mixing bowl.
Basic pie dough Ashley’s secret to making the perfect pie crust makes crust for one double-crust pie
2 ½ cups all-purpose flour 1 ¼ teaspoons salt 1 cup butter (2 sticks), chilled and cubed ¾ cup ice water
Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.
Remove one disc from refrigerator and transfer the dough onto a floured work surface, flatten into rounds and fold it together into itself using your hands.
Roll out dough into 12-inch circle.
Cut chilled butter into 1/2-inch chunks.
Using a pastry cutter or two forks, incorporate the butter and shortening until the mixture resembles a coarse meal (you should still have rather large bits of butter and shortening when youâ€™re done).
Slowly drizzle in the ice water. Mix in water until the dough starts to clump. The dough should come together easily but should not feel overly sticky.
Cover contents with rolled out pie dough.
Trim excess off edges and pinch the edges in.
Cut vents in the dough for heat to escape while cooking.
Cherry & Vanilla Pot Pie
printed with permission from A Year of Pies: A Seasonal Tour of Home Baked Pies, Ashley English, Lark Crafts 2012 makes: one 8” x 8” pie You can also make this in a 9” deep-dish pan
You Will Need: ½ recipe Basic Pie Dough Filling 3 pounds sweet cherries, pitted 1 vanilla bean 3 tablespoons arrowroot or cornstarch ½ cup sugar ½ teaspoon salt Egg wash 1 egg yolk 1 tablespoon cold water Topping ¼ cup sliced almonds 1 tablespoon turbinado sugar (or other course sugar)
A Year of Pies: A Seasonal Tour of Home Baked Pies, Ashley English, Lark Crafts 2012
To Make Prepare the crust 1. Preheat the oven to 375 degrees. Butter an 8”x8” baking dish. Set aside. 2. Remove one disk of chilled pie dough from refrigerator. 3. Roll it out into a 12-inch circle on a lightly floured surface. 4. Transfer the rolled dough to a large baking pan. 5. Refrigerate the pan while preparing the cherry filling. Prepare filling 1. Slice the vanilla bean open. Using the tip of a paring knife, scrape out the seeds inside. 2. Place vanilla bean seeds, cherries, arrowroot or cornstarch, sugar and salt in a medium-sized mixing bowl. 3. Stir together with a spoon until well combined. Mash the cherries gently with the back of the spoon to release their juices. 4. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes. Assemble the pie 1. Pour the cherry mixture into the prepared pan. 2. Cover with the chilled pie dough, pinching the edges in. Sprinkle the sliced almonds on top of the crush. 3. Beat the egg and water together to create an egg wash. Using a pastry brush, brush the top of the crust with the egg wash. 4. Cut four to six 2-inch slits across the top of the dough, creating steam vents. 5. Sprinkle the turbinado sugar across the surface of the pie. 6. Bake at 375 for 40 minutes, until the crust is golden brown. 7. Cool at least 1 hour before serving.
Roasted Summer Squash & Cheddar Cheese Pie
printed with permission from A Year of Pies: A Seasonal Tour of Home Baked Pies, Ashley English, Lark Crafts 2012 makes: one 8” x 8” pie You can also make this in a 9” deep-dish pan.
You Will Need: ½ recipe Basic Pie Dough Filling 2 tablespoons extra-virgin olive oil 1/2 pound yellow squash, sliced ¼ -inch thick 1/2 pound zucchini, sliced ¼ -inch thick 1/2 medium onion, sliced ¼ -inch thick 1 red pepper, seeded and sliced ¼ -inch thick 2 teaspoons sea salt, divided Black pepper, to taste 6 large eggs 1 cup milk ½ cup heavy cream ¼ cup fresh basil, roughly chopped Dash of hot sauce ½ cup sharp cheddar cheese, grated
the secret of
(1) Keep all of your ingredients cold. Even the flour. This simple step aids the crust in being flaky after baking. (2) Make it cold, bake it hot. Keep your crust cold right up until you’re ready to bake it, then fill it and put it in a hot, preheated oven. (3) Let your pie cool fully before cutting into it. Some pies need more time than others for the filling to set and firm up, so stick with whatever cooling time the recipe indicates.
To Make Roast the vegetables 1. Preheat the oven to 400 degrees. 2. Place the yellow squash, zucchini, onion, and red pepper slices on a rimmed baking sheet. 3. Drizzle the olive oil over the vegetables. Sprinkle ½ teaspoon of salt and several grinds of black pepper over everything. 4. Using clean hands or a metal spoon, toss the oil and seasonings with the vegetables until fully combined. 5. Bake in the preheated oven 45 minutes, until vegetables are limp and slightly darkened. 6. Set aside to cool while you work on the piecrust. Prepare the crust 1. Remove one disk of chilled dough from the refrigerator. 2. Roll it out into a 12-inch circle on a lightly floured surface. 3. Transfer the dough to a 9-inch baking pan and trim the overhang to 1 inch. 4. Crimp the edges decoratively. Prick the bottom of the crust about 6-7 times with a fork. Place the crust in the refrigerator for 15 minutes. 5. Line the piecrust with parchment and fill it with dried beans or pie weights. Bake at 400 degrees for 7-8 minutes. 6. Remove the dried beans or pie weights and parchment. Set the crust aside to cool slightly while preparing the filling. 7. Reduce the oven temperature to 350 degrees. Prepare the filling 1. In a medium-sized mixing bowl, beat the eggs with a whisk until well blended. 2. Add the milk, heavy cream, ½ teaspoons sea salt, several grinds of black pepper, dash of hot sauce, and chopped basil. 3. Whisk until all of the ingredients are fully combined. Assemble the pie 1. Place the roasted vegetables in the bottom of the piecrust. 2. Pour the filling over the vegetables. 3. Sprinkle the grated cheddar cheese evenly atop the filling. 4. Bake at 350 degrees for 1 hour, until the filling is set. 5. Cool at least 30 minutes before serving.
Chill Out When summerâ€™s heat is on the rise, thereâ€™s no better way to keep your cool than with recipes for no-sweat desserts designed to curb your hottest cravings. by heidi larsen
Blueberry Coconut Kakigori
(Japanese Shaved Ice)
photo and recipe by Rachael Hutchings makes about 3 1/2 cups of syrup
For the Blueberry Coconut Syrup 2 cups coconut water 2 cups granulated sugar 1 cup fresh blueberries 2 teaspoons coconut extract Shaved ice Sweetened condensed milk, for drizzling (optional) Fresh blueberries, for garnish 1. Make the Blueberry Coconut Syrup: In a large, nonreactive saucepan combine the coconut water and granulated sugar and heat over medium-high heat until the sugar has dissolved completely. Add the blueberries and reduce the heat to medium-low and let simmer for 10 to 15 minutes, until the mixture has reduced slightly and become syrupy. 2. Remove the syrup from the heat and stir in the coconut extract. Then pour the syrup through a fine mesh strainer into a clean glass jar to remove the berry solids. Let the syrup cool completely and then chill, tightly covered in the refrigerator. 3. Assemble the kakigori: Shave the desired amount of ice. Drizzle the chilled blueberry coconut syrup over the shaved ice. Drizzle some sweetened condensed milk over the top of the shaved ice and garnish with fresh blueberries (if desired).
Mint Chocolate Chip Coconut Milk Ice Cream
Ice Cream Snowballs
4 egg yolks ½ cup sugar 1 13.5 ounce can light coconut milk 1 13.5 ounce can regular coconut milk or 1 ¾ cup carton coconut milk 3 teaspoons peppermint extract ½ cup chocolate chips 2 teaspoons crème de menthe 2 tablespoons fresh mint, minced
4 cups vanilla ice cream, softened 2 cups shredded coconut
photo and recipe by Melissa Ross
1. Whisk yolks and sugar together in a large bowl until pale yellow, about 1 to 2 minutes. Add both the light and regular coconut milk and whisk until well combined. 2. Place coconut mixture in a medium pot and cook over medium
heat, stirring constantly, until just thickened, about 8 to 10 minutes. Make sure the mixture does not boil. Remove from heat and stir in peppermint. 3. Place contents of pot in a clean bowl and chill until cold. Pour mixture in an ice cream maker and add the crème de menthe; start processing. When the ice cream starts to get thick, approximately 15 minutes, add the chocolate chips and fresh mint. Continue to churn for another 15 minutes. After a total of 30 minutes, remove ice cream and transfer to a container with a lid and freeze until firm.
photo and recipe by Barbara Schieving makes 12 snowballs
1. Line a baking sheet with parchment and put the baking sheet in the freezer. Scoop ice cream into a ball and place on the baking sheet in the freezer. ( Use a #16 scoop which holds about 1/3 cup of ice cream or make them any size you’d like.) 2. Place each snowball on the baking sheet in the freezer. Freeze until solid about one hour. 3. Put the coconut in a pie plate. One at a time, roll the ice cream balls in coconut. Gently press coconut into the ice cream. Return the snowball to the baking sheet in the freezer. 4. When all the snowballs have been decorated you can serve immediately or store in the freezer covered for one week. If desired, serve with your favorite ice cream topping. *Rocky Road Snowballs: Substitute ½ cup miniature chocolate chips, ½ cup chopped walnuts, and 1 cup Kraft Marshmallow Bits for the coconut
Strawberry Cantaloupe Sorbet photo and recipe by Lindsey Johnson makes 1 quart
Try a few small scoops in a tall glass of sparkling water to make a refreshing mocktail, or you could add vodka or rum for a mixed drink.
12 o unces (about 2 cups) cubed cantaloupe 12 o unces(about 2 cups) fresh or frozen strawberries juice of 1 orange 他 cup granulated sugar (use less if the fruit is really sweet) 1 tablespoon fresh ginger, finely grated melon cubes and sliced fresh berries, for garnish 1. Puree all the ingredients in a blender. Strain to remove any seeds, if desired. Chill until very, very cold, about 3 hours. 2. Churn in an ice cream maker according to manufacturer directions. Transfer to a freezer-safe container with a tight fitting lid. Freeze until firm enough to scoop. (Or serve right away for softserve.) Serving suggestion: Put sorbet into individual serving cups and press surface with waxed paper, freeze until firm, and top with fruit.
Sangria Slushies photo and recipe by Haley Nelson serves 4
Juice from 3 to 4 lemons Juice from 2 large oranges 1 1/3 cup sugar 1 bottle dry red wine and equal amount of water (refill the wine bottle for easy measuring) Grapes, orange slices, strawberries, and other fruits for garnish 1. In a large mixing bowl, combine lemon juice, orange juice, and sugar, stirring until sugar is dissolved. Add red wine and water and stir. Pour wine mixture into individual glasses. 2. Freeze for at least 12 hours, or until liquid is completely frozen. Remove slushies from the freezer a few minutes before serving. Top with fresh fruit and serve.
Strawberry Banana Coconut Popsicles photo and recipe by Ali Ebright makes 10 small popsicles
1 pound fresh strawberries, hulled 2 bananas, peeled 1 cup light coconut milk toasted coconut flakes, for garnish 1. Pulse strawberries, bananas and coconut together in a blender until smooth. 2. Pour into Dixie cups, and freeze for one hour. Remove from freezer and insert popsicle sticks, and then sprinkle with toasted coconut flakes. 3. Freeze until frozen, at least 3-4 more hours.
Protein Packed Chocolate Frozen Yogurt with Berries photo and recipe by Carly Taylor serves 4
2 cups vanilla flavored Greek yogurt 2 scoops chocolate protein powder 1 heaping handful of blackberries 2 tablespoons coconut milk 1. Stir chocolate protein powder into Greek yogurt. Either stir completely or leave it swirled. Freeze for 2 hours.Â 2. Remove from freezer and let sit for 30 minutes, or until you are able to stir it a bit around the outside.Â 3. Add mixture to a blender or add 1/2 tablespoons of Coconut Milk and combine with a fork. 4. Add blackberries and serve.
Ginger Peach Ice Cream
photos and recipe by Holly Brill Waterfall serves 12
5 ripe white peaches, peeled and chopped finely (approximately 2 cups) ½ plus ¾ cup sugar 1 tablespoon frozen ginger, grated Juice of half a lemon 2 eggs 2 cups heavy or whipping cream 1 cup milk 2 dozen sugar cookies 1. Combine the diced peaches, ½ cup of sugar, and lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring about every 30 minutes. After the first hour, add the grated ginger to the peaches. 2. After the full two hours, drain the peaches, but be sure to save the juice. Put the peaches in a bowl, cover, and return to the refrigerator. 3. In a large bowl, whisk the two eggs until light and frothy, about 1-2 minutes. Add the ¾ cup sugar, a little bit at a time, until well combined. Whisk for another minute or so. Pour in the milk and cream, and whisk until blended. Add in the peach juice, and whisk until well blended. 4. Pour the liquid into your ice cream maker, following the manufacturer’s instructions. Two minutes before the ice cream is cone, add in the peaches. Once complete, transfer to an air-tight container and put in the freezer for at least a couple of hours. 5. Put soft ice cream in between two sugar cookies. Wrap in plastic wrap and place back in the freezer for at least an hour. Remove about 5-10 minutes before you’re ready to eat them to allow the ice cream to soften a bit.
Salted Caramel & Chocolate Chip Cookie Dough Ice Cream Bars
photos and recipe by Lauren Lilling makes 9-12 bars
1 batch salted caramel (recipe below) 1 batch prepared chocolate chip cookie dough (recipe below) 3 cups vanilla bean ice cream 1 batch chocolate ganache 1. Line an 8 or 9-inch baking pan with wax paper and set aside. 2. Prepare salted caramel; set aside in refrigerator to cool 3. Prepare chocolate chip cookie dough; press cookie dough down into baking pan 4. Spread vanilla bean ice cream evenly over cookie dough; spread salted caramel carefully over ice cream layer. Freeze cookie dough bars for one hour prior to coating with chocolate ganache. While bars are freezing, prepare chocolate ganache. 5. Once frozen, carefully spread ganache over caramel layer, cover and re-freeze for an hour or until ready to serve. Salted Caramel ¾ cup granulated sugar 3 tablespoons water ½ cup heavy cream 2 tablespoons milk 1 ½ teaspoons sea salt 1. Whisk sugar and water in a medium heavy saucepan and cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. 2. Boil without stirring until the
mixture becomes a deep amber color, watching closely so it doesn’t burn. 1. Quickly whisk in the cream (be careful; it will bubble up) and remove from the heat. Whisk in milk and sea salt and chill in refrigerator until ready to assemble. Chocolate Chip Cookie Dough ½ cup (1 stick) unsalted butter, softened ½ cup light brown sugar, firmly packed ¼ cup granulated sugar 2 tablespoons milk 1 cup all-purpose flour ¼ teaspoon table salt ½ cup semi-sweet chocolate chips 1. Beat butter and sugar until light and fluffy; stir in milk. Gradually stir in flour and salt just until combined. 2. Stir in chocolate chips.
Chocolate Ganache 4 ounces semi-sweet or bittersweet chocolate, finely chopped ½ cup heavy cream 1 tablespoon unsalted butter 1 tablespoon light corn syrup 1. Place chocolate in a heatproof bowl and set aside. 2. Put remaining ingredients in a heavy saucepan and place over medium-high heat; stir constantly until butter is melted. 3. When cream mixture comes to a boil and bubbles begin to rise on entire surface, remove from heat and pour over chocolate. 4. Allow chocolate to sit for one minute then stir to combine until smooth and creamy. Allow to cool before pouring over ice cream bars.
Chocolate Ice Cream with Toasted Coconut and White Chocolate Chunks photo and recipe by Louisa Clements
1 cup 2% milk 2 egg yolks 2 cups cream ¼ cup unsweetened cocoa powder ½ cup granulated sugar 4 ounces semi-sweet chocolate 1 teaspoon vanilla extract 3 ounces white chocolate, chopped ¾cup sweetened shredded coconut, toasted
to a boil, remove from heat and add in the semi sweet chocolate. 2. Once chocolate is melted, remove a ¼ cup of the mixture and whisk into the egg yolks. Once yolks have been tempered, add them to the chocolate mixture. 1. Using a fine strainer, pour the chocolate mixture into the milk. Add vanilla extract and refrigerate for an hour or two. 4. Remove mixture from fridge and freeze according to the ice cream 1. Pour milk into a large machine’s directions. Add bowl. In a small bowl, whisk together egg yolks. in the chopped white chocolate and toasted In a pot, bring cream, cocoa powder and sugar coconut 5 minutes before ice cream is done.
Easy Chocolate Mousse Recipe photo and recipe by Ashish Negi
1 cup dark chocolate (40-50% chocolate works best ) 2 eggs, separated 2 tablespoons butter ½ cup whipped cream 2 tablespoons coffee 2 tablespoons sugar
comes down to room temperature. Add the two egg yolks. Mix well. 5. Add coffee and whipped cream to the chocolate, mix till the cream is well incorporated into the chocolate. 6. Now gently fold in 1. Melt chocolate and the egg whites into butter over a double the chocolate till every boiler. Make sure the water is simmering and things is combined not boiling so that the properly. 7. Pour the mousse chocolate wont burn. in desired glasses or 2. Keep aside the bowls and refrigerate melted chocolate and for at least half an hour, butter to cool down. 3. Meanwhile whip egg for it to set. 8. Enjoy chocolate whites in a bowl till it mousse on its own or becomes frothy, add with fresh strawberries sugar to it and beat or cherries. further till soft peaks are formed. 4. When the chocolate
Lemon Meringue Ice Cream Cookies photo by Kathryn ice cream recipe adapted from Delia Smith makes about 10
lemon syrup 5 ½ tablespoons lemon juice (4–6 lemons) Zest of 2 lemons 1 teaspoon corn starch 1 /3 cup granulated sugar ice cream ¾ cup + 2 tablespoons heavy cream 2 large egg yolks ½ teaspoon corn starch 1/3 cup caster sugar 1/3 cup + 1 tablespoon plain Greek yogurt 2 meringue nests, crushed into small pieces cookies 2 cups all purpose flour ½ teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon ground nutmeg 1 stick + 2 tablespoons unsalted butter, softened ½ cup packed brown sugar 3 tablespoons molasses A splash of milk 1. To make the lemon syrup for the ice cream, mix 1 tablespoon of lemon juice with the cornstarch to make a smooth paste. Put the remaining lemon juice in a small pan with the sugar and zest and heat over a low heat until the sugar dissolves and the mixture reaches simmering point. Simmer for 5 minutes and then pour the hot mixture over the corn starch
and whisk until smooth. Return to the pan and cook for a couple of minutes, continuing to stir, until thickened. Set aside to cool. 2. To make the custard base for the ice cream, whisk together the egg yolks, corn starch and sugar until smooth. Heat the cream in a small pan until just about to boil before removing from the heat and pour over the porated. egg yolk mixture, whisking all the time. Pour mixture 7. Fold the dry ingredients into the butter and sugar, bringing the into pan and heat until simmering, whisking all the time. Pour the dough together with your hands. Add a splash of milk if necessary. custard into a bowl, cover with 8. Roll tablespoons of dough into cling film and leave to cool. 3. To assemble the ice cream, mix a ball, place on the baking tray leaving 2 inches around each. the custard base with the yogurt, pour into a freezer-proof contain- Bake for 10 minutes until just firm to the touch. Leave to cool on the er and freeze for 2 hours. After 2 baking tray for hours, remove it from the freezer 10 minutes before transferring to and whisk with an electric hand a wire rack until cool. held whisk or a fork until smooth. 9. To make the ice cream sandRefreeze for 2 hours before rewich, remove the ice cream from moving again and whisking in the the freezer and allow to soften lemon syrup. Gently fold in the slightly at room temperature. meringue pieces and freeze until Using an ice cream scoop, scoop firm (at least 6-8 hours). a ball of ice cream onto a cookie, 4. To make the cookies, preheat place another cookie on top and the oven to 350F and line a bakpress down until secured. Return ing tray with non-stick paper or a to the freezer and freeze oversilicon mat. 5. In a large below, whisk together night. the dry ingredients. Set aside. 6. Add the butter and sugar to the bowl of an londonbakes.com electric mixer and beat until smooth. Add the molasses and beat until it is all incor-
Be sure to use a t (like Greek yogu You can vary with cookies, chocolate or a
Sweet Tea and Bourbon Ice Pops photo and recipe by Megan Splawn makes 10 to 12 pops
2 cups water 2 family size black tea bags 1 cup sugar ½ cup bourbon Special equipment: vacuum sealer and vacuum seal bags. 1. Bring the water to a boil in a small saucepan over high heat. Cut off the heat, add the tea bags, cover and steep 30 minutes. Remove the tea bags from the water and add the sugar, return to a boil over medium high heat. Boil for 1 minute then pour the sweetened tea mixture into an airtight containers and refrigerate until completely cool, about 4 hours. 2. Meanwhile prepare the popsicle tubes: using the vacuum sealer’s heating element make twelve 1 ½ inch wide tubes by sealing the bags widthwise at two inch intervals. Place
two seals as close together as possible – this will help cutting between the popsstirandscribbleleaks later. Cut the manufacturer’s seal down the length of one side of the bags. 3. To fill the tube, roll the tubes in a loose circle and stand upright in a pitcher or other tall vessel. Use a funnel to pour 1/3 of a cup of the tea syrup into each tube. This may not look like much, but the pops need plenty of head-room to seal and expand when freezing. 4. Seal the bags using the vacuum seal. Freeze until solid, approximately 6 hours. The sugar and alcohol will prevent the pops from freezing hard, and they will have an almost sorbet consistency. 5. Divide pops into individual servings by cutting between each section – serve immediately.
thick variety of yogurt urt) and frozen berries. other frozen fruits or add a few leaves of mint or basil.
Instant Raspberry Frozen Yogurt photo and recipe by Denise Kortlever serves 4
2 Âź cup Greek yogurt 2 Â˝ cup frozen raspberries (or use different berries) 1-4 tablespoons sugar 1. Place yogurt, frozen berries and sugar in a food processor. 2. Mix until blended. 3. Serve immediately or store in freezer.
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Published on Jul 9, 2012