While doing some early spring cleaning today, I threw out a coffee can with a handful of beans left inside. They were stale, and there wasn't enough left to brew more than a cup or two.
Seconds later, I pulled the beans back out of the garbage. The thought that had occurred between the toss and the rescue was this, "What would the people who worked hard to grow and harvest that coffee say if they saw me throw into the trash?" This act seemed a careless insult to those who have labored to produce the beans that not only sustain my caffeine addiction but give me great pleasure each and every morning.
My guilt was exacerbated because I had also thrown out a bowl of uncooked black beans that had sat in my refrigerator for so long, they fell apart when I soaked them. And, I had just purged an old bottle of cheap red vermouth, some moldy cheese, a withered lemon, a piece of hardened pita bread, and half a dozen jars of expired, partially used condiments.
I was feeling wasteful and ashamed. I always experience a hint of these emotions when I clean out my fridge, but this morning, they were particularly nagging.
And why? Well, it wasn't just the insult to someone else's hard work; it was that certain nauseous guilt about being irresponsible.
Because, here's the thing.
I just read The Hunger Games.
(I might as well own it... I do enjoy a good dose of teen lit every once in awhile.)
The Hunger Games' protagonist Katniss Everdeen lives in a world where most citizens struggle through hunger and poverty to produce food and resources for the wealthy. There were a few scenes in the book that really stuck with me.
In one, Katniss surveys a meal she is served in the affluent Capitol. She silently calculates that it would take days of hunting, gathering and trading to try and recreate what would be a poor substitute for the lunch in front of her. Catching her expression, her companion, the stylist Cinna, says simply, "How despicable we must seem to you."
I'm still thinking about that!
Oh sure, I don' have gourmet lunches appearing before me on a table that rises out of the floor, but compared to many I would be considered a wealthy citizen of the world. I have disposable income, access to healthcare, and a savings account. I live in New York where wonderful food is plentiful, and I can afford to eat it. And so, it seems a crime to waste any of it considering there are many who struggle to feed themselves and their families.
The solution for my distress is twofold: 1) buy less and eat it sooner and 2) contribute to organizations that are addressing these types of problems.
I've decided to donate a set amount each month to a different organization that supports better food practices. A link to the organization will appear in the upper right corner of the blog. This month, I've contributed to City Harvest because they "rescue" excess food from restaurants, grocers, and other sources and deliver it to community food programs that feed hungry New Yorkers.
This is a great service. My post-consumer waste is trivial compared to the pre-consumer excess of unused food. The Food Network recently aired The Big Waste in which celebrity chefs were challenged to create a gourmet meal from food on its way to the trash bins. I have only seen the online clips, but even these are enlightening.
I should clarify I'm not making an apples to apples comparison between our food landscape and the world in the Hunger Games. Suzanne Collin's well-crafted story was one of several influencers that reminded me it's time for me to step up my game, so to speak.
Oh, and... after watching Katniss keep herself alive during the Hunger Games, another disturbing thought has been lingering. If I had to hunt and gather for myself it's likely I would starve, or eat the wrong berries. I might just have to take up archery and knife-throwing and learn how to forage and skin a rabbit. I should probably also increase my cardio so I could run for my life if I had to!
Sunday, March 4, 2012
Sunday, February 19, 2012
Overnight Oatmeal
Well, friends, my brief foray into the gluten-free world is over. It may be disappointing that gluten deprivation did not "change my life," but alas, it is hard to complain about being able to eat croissants again.
It took me a few weeks to discover that New York is a much easier place than say, the Wonderbread belt of America, to go gluten-free. Body and Soul, one of my favorite greenmarket stands in Union Square, has started making GF muffins, something I learned during my second week.
During my first week, though, I rediscovered an old breakfast favorite--overnight oatmeal!
I'm going to stop you before your mind jumps to breakfasts past, where dry packets came out of the microwave transformed into soupy goo that smelled like some weird hi-fi version of maple syrup. It's true, for many years, I thought this was the only way that one could eat oatmeal.
Happily I was mistaken.
Overnight oatmeal is nothing like that! It's delicious!
It's also happens to be my "Plan B."
You know, "Plan B."
You have one, don't you? The plan for what will I do if a) I am suddenly fired or b) I turn 40 and panic? Here is mine: I will travel for a few months outside of the States, and then, I will either return to work in the same career, or I will buy a food truck and sell overnight oatmeal on the streets of America.
In the meantime, neither you nor I should have to wait to enjoy a tasty bowl of overnight oatmeal. So, here are a few recipes. And keep this in mind... overnight oatmeal is versatile... delightful as a wake-up-and-smell-the-cinnamon-goodness treat on a Sunday morning-after or perfect as a pack-and-go breakfast on Monday morning. (The only trick for Sunday morning is that you must be sure Saturday night that you want him to stay for breakfast. It's really hard to evict someone from your apartment once the aroma of overnight oatmeal has permeated the air. Trust me.)
Pear and Ginger Overnight Oatmeal
1 cup steelcut oatmeal
4 cups water
2 Bosc pears, chopped
2-3 tablespoons candied ginger, diced
1-2 tablespoons maple syrup
1/4 tsp ground ginger (more if you like a bite)
1 tsp ground cinnamon
1 tsp vanilla
1/2 tbsp butter
1/4 cup milk or half and half (optional)
pinch of salt
Place all ingredients in a slow cooker (e.g., Crock Pot) and set on low; cook for 8 hours.
Apple Cinnamon Overnight Oatmeal
1 cup steelcut oatmeal
3 cups water
1 cup apple cider (unsweetened)
1-2 chopped apples suitable for cooking (e.g., Granny Smith, Jonagold, McIntosh)
1-2 tablespoons maple syrup
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp vanilla
1/2 tbsp butter
1/4 cup milk or half and half (optional)
pinch of salt
Place all ingredients in a slow cooker (e.g., Crock Pot) and set on low; cook for 8 hours.
If you are having guests, set out bowls with multiple toppings, like candied nuts, almond butter, yogurt, fresh fruit, coconut, etc.. And, I know, yogurt and oatmeal sounds weird, but the protein will tied you over until lunch!!! I never eat my overnight oatmeal without yogurt.
It took me a few weeks to discover that New York is a much easier place than say, the Wonderbread belt of America, to go gluten-free. Body and Soul, one of my favorite greenmarket stands in Union Square, has started making GF muffins, something I learned during my second week.
During my first week, though, I rediscovered an old breakfast favorite--overnight oatmeal!
I'm going to stop you before your mind jumps to breakfasts past, where dry packets came out of the microwave transformed into soupy goo that smelled like some weird hi-fi version of maple syrup. It's true, for many years, I thought this was the only way that one could eat oatmeal.
Happily I was mistaken.
Overnight oatmeal is nothing like that! It's delicious!
It's also happens to be my "Plan B."
You know, "Plan B."
You have one, don't you? The plan for what will I do if a) I am suddenly fired or b) I turn 40 and panic? Here is mine: I will travel for a few months outside of the States, and then, I will either return to work in the same career, or I will buy a food truck and sell overnight oatmeal on the streets of America.
In the meantime, neither you nor I should have to wait to enjoy a tasty bowl of overnight oatmeal. So, here are a few recipes. And keep this in mind... overnight oatmeal is versatile... delightful as a wake-up-and-smell-the-cinnamon-goodness treat on a Sunday morning-after or perfect as a pack-and-go breakfast on Monday morning. (The only trick for Sunday morning is that you must be sure Saturday night that you want him to stay for breakfast. It's really hard to evict someone from your apartment once the aroma of overnight oatmeal has permeated the air. Trust me.)
Pear and Ginger Overnight Oatmeal
 |
| Pear and Ginger Oatmeal |
4 cups water
2 Bosc pears, chopped
2-3 tablespoons candied ginger, diced
1-2 tablespoons maple syrup
1/4 tsp ground ginger (more if you like a bite)
1 tsp ground cinnamon
1 tsp vanilla
1/2 tbsp butter
1/4 cup milk or half and half (optional)
pinch of salt
Place all ingredients in a slow cooker (e.g., Crock Pot) and set on low; cook for 8 hours.
Apple Cinnamon Overnight Oatmeal
1 cup steelcut oatmeal
3 cups water1 cup apple cider (unsweetened)
1-2 chopped apples suitable for cooking (e.g., Granny Smith, Jonagold, McIntosh)
1-2 tablespoons maple syrup
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp vanilla
1/2 tbsp butter
1/4 cup milk or half and half (optional)
pinch of salt
Place all ingredients in a slow cooker (e.g., Crock Pot) and set on low; cook for 8 hours.
If you are having guests, set out bowls with multiple toppings, like candied nuts, almond butter, yogurt, fresh fruit, coconut, etc.. And, I know, yogurt and oatmeal sounds weird, but the protein will tied you over until lunch!!! I never eat my overnight oatmeal without yogurt.
Sunday, February 12, 2012
NY I Love You, but...
 |
| HA's Valentine Party |
Valentines Day:
- Love: paper hearts, heart-shaped cookies, chocolates, chocolates in heart-shaped boxes, vintage Valentine greetings
- Hate: cupids, V-day restaurant specials, commercialism, the couple making out on the train
- Love: abundance of great cocktails, food, and art; my NY family; the bodega across the street that's open until midnight
- Hate: crowded subway trains, cost of living, midtown, pretentiousness
Thursday night the adventures continued--both delightful and annoying, with a touch of NYC random thrown in. I met LP and YN at Booker and Dax, a hot new addition to the Momofuko family that is a creation of David Chang and Dave Arnold (French Culinary Institute). Milk Bar moved to the north side of 13th Street and Booker and Dax is in it's old place next to Ssäm Bar. Their specialty: "new techniques and technologies used in the pursuit of making delicious drinks." (Love this!)
YN arrived first. I followed five minutes or so later, and LP, coming from class, came in a few minutes thereafter. The hostess made us wait until everyone in our party arrived only to tell us it would be at least 30 minutes, and could we give her a cell phone number and go have a drink somewhere else while we waited for her to text us. (Hate this!)
We launched ourselves into the East Village. After leaving the Blue Owl because it smelled of bleach, we stumbled upon Happy Time, where we were invited in for beer or wine and a free stand-up comedy show.
The first act bombed and then launched into several minutes of self-deprecation. And, we realized we were the only three people out of 15 who weren't amateur comedians. Awkward. We were set free in the middle of the second act by the text from our hostess.
The drinks at Booker and Dax were phenomenal. I've been thinking about one of them since Wednesday--its complexity left a mark on my gastronomic psyche the way a late morning dream might linger into the afternoon.
Oh, I know! It's dramatic, but let me just say this... It was a Friend of the Devil set aflame by a Red Hot Poker. And, oh my goodness, it was deliciously sinful and warm. A 1500-degree metal rod, made by David Arnold, is used to ignite all the drinks in the menu's Red Hot Poker category. Imagine a caramelized mix of rye, sweet vermouth, campari, pernod, and bitters in a tea cup.
And the technology doesn't stop there. The cold drinks are served in glasses chilled with liquid nitrogen. Rumor has it there may also be a contraption that clarifies grapefruit juice. (I don't know if they actually have a contraption for that, so please don't spread it about Twitter.)
Mmmm... I want that drink again.
Friday and Saturday there was much more love in the air because HA and CO both had fabulous (and impressive) parties--a Valentine's extravaganza with all things sweet and delightful and a Crush party with a homemade ice-cream tasting. Deliciousness abounded! And tonight, I had a great dinner at Talde in Park Slope.
Tomorrow, I will have a night to recover, but Tuesday is the 2012 Bacon and Bourbon Expo at Astor Center!
Love, love, love, love that!
 |
| Martinis at HA's with Bourbon-Soaked Dehydrated Strawberries |
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| HA's Mini Parfaits with Fresh Whipped Cream |
Sunday, February 5, 2012
Chefs Are Making Change: Let's Help Them Out
Hello, friends. I'm not going to write a full post this week because I would much rather you spend this time reading about Chefs Make Change, a coalition launched by Food and Wine in January to help 10 top chefs raise funds for their gastronomic causes.
You can read about their impressive efforts and make a donation through the F&W article. And, each chef has shared two of their best recipes. I chose to give a little something to the following two causes:
I hope that you stop by Chefs Make Change, and if you're fortunate enough to have a little extra something in these dismal economic times, make a donation to the cause that suits your palate best. There is a variety of topics and regions from which to choose. But if the larder is bare enough that you can't offer a donation, at least stop by for the recipes and share the link with friends.
You can read about their impressive efforts and make a donation through the F&W article. And, each chef has shared two of their best recipes. I chose to give a little something to the following two causes:
- Dan Barber's Stone Barns Center for Food & Agriculture: a non-profit farm north of the City that supports healthy and sustainable food systems through a range of agricultural and educational programs. A little over three years ago, I received the perfect gastronomic gift--a dinner at Blue Hill at Stone Barns. The experience inspired me to finally start writing this blog. I believe what the folks at Stone Barns do is critical. How else are we to make better choices without better connections between the food on our tables and the folks that grow them?
And, I absolutely love this quote from Chef Barber: “The head vegetable farmer at Stone Barns, Jack, brought me carrots that were so sweet and delicious I couldn’t stand it. Then Jack said, mournfully, ‘I bet they end up in a freakin’ sauce.’ Instead, I created a dish with the carrots as the star, and I used shredded lamb for the sauce.” -- Oh! To have such a sweet and delicious carrot that you feel compelled to make it the star of the plate! - Bill Telepan's Wellness in the Schools: an organization that "inspires healthy eating, environmental awareness and fitness as a way of life for kids in New York City’s public schools." It's so incredibly important for kids to develop a healthy palate and to learn how to make good food choices. Of course, it's not easy. Kids are crazy picky. And many families face economic challenges as well. But to make tasty, healthy food part of the everyday school day... that has great value that goes beyond the classroom.
I hope that you stop by Chefs Make Change, and if you're fortunate enough to have a little extra something in these dismal economic times, make a donation to the cause that suits your palate best. There is a variety of topics and regions from which to choose. But if the larder is bare enough that you can't offer a donation, at least stop by for the recipes and share the link with friends.
Sunday, January 29, 2012
Speak Easy and Pour Another
If you walked down 17th Street in Brooklyn last night you might have noticed the house with candle-lit lanterns on the stoop, but it's unlikely you would have guessed there was a pop-up speakeasy on the second floor.
If you did wander upstairs for a look-see, you would discover entry was by invitation only. This hot members-only joint was created for the January meeting of the New York Cocktail Club. Hostess CME and guest bartender MW developed a five-course menu that paired drinks from The PDT Cocktail Book with delicious well-researched bites. They were assisted by the mutli-talented doorman, bar-back, and sous-chef DME.
It was an evening to remember--well as much as one does remember after tasting five cocktails. All drinks considered, we held ourselves together fairly well. It took hours for the conversation to digress from discussing topics like Campari vs. Cynar and what liqueurs to buy while in Paris to corn vs. quorn and whether quornography might be a viable word.
The evening began with the Framboise Fizz, a pretty concoction garnished with raspberries and served alongside blue-cheese stuffed dates wrapped in bacon. Being currently gluten-free, I abstained from that round. The group consensus was sweet, but tasty.
The next two courses were meant as an either-or, though most of us sampled both because that's how lushes roll. The De La Louisiane was reminiscent of a Manhattan and made a nice match with sweet and spicy meatballs. The Berlioni is a close relative of the Negroni, but it uses dry vermouth and Cynar in place of sweet vermouth and Campari. Cynar is a bitter artichoke-based liqueur. I enjoy a well-made Negroni, but I much prefer the Berlioni. In fact, I'm enjoying one right now...
Notice the ice cube is as large as the glass which dilutes the drink nicely after it's poured. Bartender MW suggested that the point of perfect dilution is reached at 10 minutes. In Trader Vicky's words, that is the moment when said libation achieves its peak of nubility. Rrrrrr....
Hmm... perhaps that was our turning point...
The Condiment Cocktail was next up. I'm quite in awe of Jim Meehan's mixology. What a wonderfully creative palate to venture into blending tequila, Benedictine, sherry, lime, celery bitters and Gulden's Spicy Mustard! It was complex and interesting and well matched with a traditional cheese fondue.
 |
| De La Louisiane (paired with sweet and spicy meatballs) |
It was an evening to remember--well as much as one does remember after tasting five cocktails. All drinks considered, we held ourselves together fairly well. It took hours for the conversation to digress from discussing topics like Campari vs. Cynar and what liqueurs to buy while in Paris to corn vs. quorn and whether quornography might be a viable word.
The evening began with the Framboise Fizz, a pretty concoction garnished with raspberries and served alongside blue-cheese stuffed dates wrapped in bacon. Being currently gluten-free, I abstained from that round. The group consensus was sweet, but tasty.
The next two courses were meant as an either-or, though most of us sampled both because that's how lushes roll. The De La Louisiane was reminiscent of a Manhattan and made a nice match with sweet and spicy meatballs. The Berlioni is a close relative of the Negroni, but it uses dry vermouth and Cynar in place of sweet vermouth and Campari. Cynar is a bitter artichoke-based liqueur. I enjoy a well-made Negroni, but I much prefer the Berlioni. In fact, I'm enjoying one right now...
 |
| The Berlioni (paired with breaded artichokes and lemon aoli) |
Hmm... perhaps that was our turning point...
The Condiment Cocktail was next up. I'm quite in awe of Jim Meehan's mixology. What a wonderfully creative palate to venture into blending tequila, Benedictine, sherry, lime, celery bitters and Gulden's Spicy Mustard! It was complex and interesting and well matched with a traditional cheese fondue.
The dessert course paired the Great Pumpkin cocktail with gingerbread and lemon curd. From past experience, I know the Great Pumpkin is quite a treat when made with DME's homemade pumpkin beer. The gluten-free version (sans beer) is also delicious.
We were so satisfied by our five-course experience we didn't even delve into the usual experimental mixing that accompanies most cocktail club meetings.
Perhaps the highlight of the evening, beyond the heady enjoyment of fabulous cocktails, delicious food, and lively company, was the quiz that accompanied course three. The knowledgeable and witty LP won herself a copy of The PDT Cocktail Book when she rocked the answers to the following three questions:
So, how about it? I would love to hear your answers without use of the internet or an old-school hard-copy reference... I have no way of knowing, of course, if you cheat, but you can complete the quiz via the polls on the upper right corner.
Until we meet again, my friends... And, thanks to the MEs and MW for a fabulous Saturday night. The Speakeasy menu is below. It's a great way to throw a party. If you're on a budget, drop a course off the menu and ask your friends to bring a bottle for the bar!
We were so satisfied by our five-course experience we didn't even delve into the usual experimental mixing that accompanies most cocktail club meetings.
Perhaps the highlight of the evening, beyond the heady enjoyment of fabulous cocktails, delicious food, and lively company, was the quiz that accompanied course three. The knowledgeable and witty LP won herself a copy of The PDT Cocktail Book when she rocked the answers to the following three questions:
- If you order a cocktail with Galliano what three-word-phrase might you use to do so?
- What's in a Long Island Ice Tea?
- When was ice “invented” (as in re-produced for human use rather than used when naturally found)?
So, how about it? I would love to hear your answers without use of the internet or an old-school hard-copy reference... I have no way of knowing, of course, if you cheat, but you can complete the quiz via the polls on the upper right corner.
Until we meet again, my friends... And, thanks to the MEs and MW for a fabulous Saturday night. The Speakeasy menu is below. It's a great way to throw a party. If you're on a budget, drop a course off the menu and ask your friends to bring a bottle for the bar!
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