gifts / SERVING DISH FOR THE ODD COUPLE

Do you know of a couple whose tastes clash? Industrial designer Ron Gilad has created a marriage of traditional and modern design in his sleek elevated platter. When hostessing a get-together, I love to have a raised area to maximize the serving area, and to create a more dramatic display. This platter fits the bill, whether in its round or square configuration, and can be used as serving dish, a fruit bowl, or as an anchor spot to throw your keys.

gifts / GLASSES FOR THE PURIST

The Float glass collection from Molo not only seemingly suspends liquid in space, but has the added functionality of insulation. Whether serving cold or hot tea, the Float Tea Lantern’s double insulating walls will maintain the temperature, while flaunting it’s austere, minimalist presence. Neat freaks will love the fact that moisture from cool drinks accumulates under the bowl, keeping rings off the table. This series is handblown in the Czech Republic from the finest water-clear German borosilicate glass, the same glass Pyrex is made out of, so can also be used in the oven—think French onion soup or crème brûlée. See the whole line at the website, plus their lighting and seating pieces.

organicspamagazine.com

JUL/AUG 09 ORGANIC SPA MAGAZINE ARTICLE
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BE ASKED BACK:
A good guest knows what to show up with...

MY GARDEN / exciting news

My tomato plant has ONE red tomato (so far...). No, the plants have not drowned yet, and there may be a crop after all, on the 19th floor. Keeping my fingers crossed...

BETTER SNACKS / Food Should Taste Good: madcap combos

Food Should Taste Good has just introduced two new flavors to its line of tortilla chips. Experience the surprise combinations of flavors baked right into the chip: Olive, Jalapeno, Chocolate, Sweet Potato, and the newest: Cinnamon and Potato Chive. These are definitely for children with a sophisticated palette. Take the sweeter combos and crumble them into ice cream, for the really deserving!

BETTER SNACKS / Cocio Chocoloate Milk: cocoa mojo

I was immediately seduced by the nostalgic look of this bottle, then completely fell in love with the taste. This popular drink in Denmark, uses only fresh milk from Danish cows that are free of antibiotics and added hormones, sugar and the best cocoa from the Ivory Coast in West Africa. To maintain the classic flavor, cocoa is strictly checked for color and flavor, pH-value, yeast and mold. Chug-a-lug one to recall younger days or reward your favorite youngster with a bottle of Cocio.

BETTER SNACKS / Noble Organic Juices

Choosing these juices is a no-brainer. Even the bottle is earth-friendly and can go right into your compost. Try the organic Orange Tangerine made with only juice from tree-ripened fruit, eliminating the need for added sugar or water. Get nostalgic with Old Fashioned Lemonade, which is sweetened with organic agave and cane juice. Their “gentle” pasteurization method lasts just long enough to kill organisms without affecting the taste that nature intended. Noble, indeed.

BETTER SNACKS / POP CHIPS pop art

Manhattanites, you have probably been seeing the ads for these chips all around town. Stop being curious and try a bag. Popchips has solved the problem of removing the fat and fake toppings of ordinary chips without sacrificing the rich taste kids love. Their “popping” method applies heat and pressure to bits of potatoes, turning them into a crunchy chip. The only additives are a delightful blend of natural seasonings. Satisfy your savory cravings with original, barbeque, or salt and pepper varieties.

BETTER SNACKS / Raw Revolution's raw evolution

What kid won’t be fooled by punk-rock packaging of this bar? It’s one of the best raw bars that I have tasted, by far, and comes in 10 flavors, including Raspberry & Chocolate, Spirulina & Cashew, and Coconut & Agave Nectar. Raw Revolution was developed by a mom, turned off by sugary, processed snacks, who applied her talents as a natural foods chef with a passion for raw foods. Once the kids in the neighborhood got a taste, the raw revolution had begun.

BETTER SNACKS / Mary's Gone Crackers twiggy treats

Sticks & Twigs—this wacky name totally defies its goodness. Mary Waldner used her problems with celiac disease as a catalyst to create these award-winning snacks. A special mix of whole grains—brown rice, quinoa, amaranth and millet—along with toasted flax, sesame and chia seeds, add up to a taste sensation, and definitely cancel all crunch cravings. Add hummus or peanut butter for a more substantial treat. Mary’s Gone Crackers also has a line of gluten-free crackers, and CRUMBS for gluten-free coatings and mixtures.

BETTER SNACKS / Salba Chips: energy up

Next time a kid comes along hankering for a snack, slip them a bag of these tortilla chips. They add a grain called Salba, which is derived from plants the ancient Aztecs used to maintain their energy on long journeys. Salba contributes more omega-3 than flax or salmon, more antioxidants than blueberries or pomegranates, more iron than spinach and more calcium than milk. Read more about this grain’s nutrition and clinical tests here. Salba can also be purchased in whole or ground form, and added to salads, cereals, and used in baking. Salba Smart has created a whole line of healthy and tasty chips, pretzels, and salsas. and they all taste great. I like the small bags, who’s chips are kid-sized and portion controlled.

organicspamagazine.com

MAY/JUNE 09 ORGANIC SPA MAGAZINE ARTICLE
"better snacks for KIDS and the KID in YOU"
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PEA SPROUTS / hail to the crunch

I have been trying to incorporate different forms of protein into my diet. Since I grew up in a Eastern European household, a meal was really not considered a meal, unless it contained meat, therefore, legumes and beans have never held any attraction for me—that is until I came across the pea sprout at the greenmarket. You can just grab a handful and eat them as is. The crunchy texture is extremely satisfying, and it just has the slightest hint of pea taste. Since discovering this ingredient I have been looking for ways to introduce it into my repertoire. Here are some ideas I came up with:
—Naturally, it works great in salad, in this one I also put some baby fennel in. Good start.
—Next I delved into making some tuna salad. Chopped onions, olives, artichoke hearts, and added mayo, dijon mustard and THE PEA SPROUTS. Top a Wasa rye cracker, and you have lunch.
—Lastly, my ground lamb stir-fry test also got a bit of the crunchy goodness. See recipe to follow...
Let me know if you have any ideas, I would love to hear them...

On the cheesboard: Rustic Bakery flatbreads + crostini

Rustic Bakery The beauty of these crisps is only surpassed by the flavors, specifically designed to complement cheese. Each label lists the best pairings, so depending on your offerings, you might be attracted to Olive Oil & Sel Gris Flat Bread, which is neutral and can also work as a palate cleanser, or Pepper Polenta, great with creamy cheeses. They also make crostini which are loaded with fruits, nuts and seeds, like the Cranberry, Rosemary & Pecan. Rustic Bakery uses only organic flours and grains and ingredients from local organic farms. Bring some to your host or hostess next time you visit, gourmet treats are always appreciated.

On the cheesboard: Crisps

Crisps These terrazzo-like crisps will look like little works of art on your cheese board. Their fabulous combos lean to the sweet side: Cranberry Pumpkin, Date Walnut, Caramel Apricot Almond, and Goji Berry Pistachio. Crunch down on some for a healthy snack, or if feeling decadent, crumble some into ice cream. Best of all, they are freezer friendly, so you can keep them around long after opening, that is, if you can resist eating them all!

On the cheesboard: Patchwork Pâté

Patchwork Pâtés You will not be able to stop eating this once you’ve had a taste. Both the Chicken Liver with Triple Sec and Orange or with Bourbon and Blueberry were utterly addictive, with the creamy texture lending itself to dipping either crisps, celery, baby carrots or what-have-you. The original recipes were created by single mom, Margaret Carter in Wales, and are now lovingly manufactured here in Pennsylvania, using organic chicken livers. Unopened, the packs last quite a while, so are great for stashing for those surprise guests.

Perfect cheese mates: awww, honey, honey

Zambezi Organic Forest Honey This intensely flavored honey needs just a drizzle to complement an aged parmesan or tangy goat cheese. The bees who make this honey have 11,000 square miles of Zambian forest to cruise around in, which is one of the last remaining biologically diverse forests in the world. Founders Jenny and Keith Gelber, who met in the Peace Corps, keep their honey-making process simple, retaining more enzymes, antioxidants, bioflavonoids, and bee pollen than most other honeys. Bonus. Photos show honey straws on top, great for traveling...

Perfect cheese mates: The Virginia Chutney Co

The Virginia Chutney Co I love chutney, and use it as a shortcut ingredient in many things, including salad dressings and as a spread on sandwiches. (Think turkey.) As a accompaniment to cheese, you can’t go wrong. Try the Spicy Plum, whose spice comes from caramelized onions and ginger. Great with Brie or cheddar. If you are more attracted to a sweet juxtaposition, go for Sweet Peach which pairs ups with just about any cheese. I used a tiny spoonful of chutney in my recipe for Leafy Chicken Bites, see Expertise.

Perfect cheese mates: Rick's Picks Phat Beets

rick’s picks I once made pickles with Rick Field at an event at the Yale Club. It was a blast, and I really savored those pickles and string beans over the course of a few months. Rick's fond memories of eating those same dilly beans as a child in Vermont was what inspired him to turn it into a business. He’s put his magic pickling touch on all sorts of veggies, including asparagus, beans, and okra. Phat Beets makes for an unexpected twist to the typical cheese platter. These beets play in your mouth with accents of rosemary, ginger and lemon, and work beautifully with a soft goat cheese.

Attention Foodies and Film Lovers: Third Annual Food Film Festival

The James Beard House hosted the Third Annual Food Film Festival PREVIEW on May 29th. Three filmmakers, Chef Harry Hawk, and mixologist Marshall Altier got us in the mood to experience the festival which is a week-long series showing films and then getting to eat what you see in them. See my photos of the event and be sure to attend the festival June 13th to 19th.

smile and say CHEESE: organic selections

Here are my picks for fantastic organic cheeses from around the world:

Coastal Cheddar Though this is not technically an organic cheese, it is made using ancient local methods—fresh milk from pampered cows who gaze out at the sea in the South of England. What sets this cheddar apart is a slightly milder and sweeter taste—and a crunch, from what appears to be salt but is actually a reaction of the cheese making process. The photo shows the cheeses maturing in a cave, which you can tour, if you are so inclined.

Latteria Perezin In the Middle Ages, farmers in Italy were obliged to give half of their produce to landlords for use of the farms. This inspired clever cloaking practices, like the hay shown here, and resulted in adding unique aromas and flavors. In my opinion, this looks marvelous plated. Called caciottona, it also comes wrapped in walnut leaves or with a peppery crust. It will last six months in its vacuum-packed state. This cheese is distributed in the US by Atalanta Corp, who carry an astonishing variety of excellent cheese, including the Parmeggiano Reggiano below.

5Spoke Creamery Did you know that only raw milk retains the enzyme that allows for more calcium absorption and digestion of lactose? That is just one of the benefits of the raw milk cheeses from 5spoke—besides their superior taste. Alan Glustoff, founder and cheesemaker sees cycling as the best way to see the world and thus named his company 5spoke. Try the Herbal Jack, which in addition to the chives and herbs has my favorite ingredient: garlic!
www.5spokecreamery.com

Casearia di Sant’Anna The family that started making this Parmeggiano Reggiano decided in 1959 that they were going to make their cheese with the best milk. So, they let their cows graze on the fields of three organic farms. You can really taste the centuries-old flavors in this traditional cheese.

organicspamagazine.com

MAR/APR 09 ORGANIC SPA MAGAZINE ARTICLE
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"the ultimate organic cheese board"

ROASTED NUTS RECIPE / Go nuts!

Just nuts can be a little boring. Spice up the next batch with these seasonings for an extra-special treat! San-J has a new line of organic tamari sauces made from 100% soybeans, meaning gluten-free.
TAMARI ROASTED NUTS
1 1/2 lb. walnuts, pecans and cashews
1/2 cup sugar
2 tbsp. vegetable oil
spice mix:
1/2 tsp. each: salt, ground ginger, ground chili powder
1/4 tsp. each: ground black pepper, ground coriander, ground cloves
1 1/4 tsp. ground cumin
1 tbsp. San-J Organic Tamari
1 lime, juiced
Preheat oven to 325°F. Place the nuts in a large bowl and pour boiling water over the nuts to cover. Blanch for one minute and drain well in a large strainer. Place the hot nuts in a large mixing bowl and combine with the sugar and vegetable oil. Mix well and let rest for 10 minutes. Pour the nuts in a single layer onto a lightly greased baking sheet. Bake for 30 minutes, turning every 10 minutes, until the nuts are uniformly brown and crispy. Remove the nuts to a bowl and toss with remaining ingredients. Spread the nuts in a single layer on a baking sheet to cool. When completely cool, store in an airtight container.

Cook Zen Pot / Fast Forward

I had a ball trying this gadget out and if you are into instant gratification, you will instantly be hooked. Machiko Chiba, who is well known in Japan, invented this pot that works in the microwave. This device allows you to use less oil, cook meat in its own juices and maintain vitamins that would normally be washed away with boiling. It’s companion cookbook, Cook Zen, features 80 Asian-style recipes that can be a springboard for creativity. There is a slight learning curve—I played with the amount of liquids and sweeteners, reducing the amounts in most cases, and had to adjust the timing to my microwave. Then I got creative. I cooked a mini-roast beef in 4 minutes, sliced it thinly, topped some garlic toasts, and added a a tiny dollop of a mixture of horseradish, dijon, and sour cream. Eggplant with miso sauce was a delightfully sweet side dish, the eggplant was cooked to perfection in merely three minutes. After soaking for one hour, I completed a batch of sushi rice in 18 minutes—no fanning. The possibilities are endless as to what you can roll up with the rice, and if you are fearful of serving raw fish, then do what I did—incorporate the recipe for ground chicken with wasabi soy sauce and lengths of cucumber. Here’s a super-healthy selection from the cookbook.
SORAMAME (Fava Beans)
1/4 lb fresh fava beans (in the pod)
Pinch of salt
Shell and lightly wash the beans, and place in the Cook Zen. Cover and heat on medium-high for 1 to 2 minutes with the steam holes closed. Transfer the beans to a sieve and run under cool water. Peel the outer skin of the beans (which will be practically falling off) and lightly salt.

PARTY RECIPE / Mid-East-Mex Hummus

For an unforgettable twist to traditional hummus, try this recipe from Chef Ignacio Granda del Gallego. He is the executive chef at the Mandarin Oriental Riviera Maya in Mexico. This delicious dish arrived as the amuse bouche at the resort’s spa cafe. My bouche was tantalizingly amused! The addition of the chipotle paste adds a serious kick and the shaved Reggiano Parmesan supplies a dry, salty surpise. If you are pressed for time, start with store-bought hummus.
1 lb. cooked garbanzo beans
1 tbsp. tahini
3 tbsp. extra virgin olive oil
1 tsp. of chipotle paste
1 tsp. lemon juice
Salt
Paprika
Sliced baguette
Cilantro-infused olive oil
Blend the first five ingredients until you have a smooth puree. Salt to taste. Before serving, place in a bowl and top with a drizzle of olive oil and a sprinkle of paprika. To each baguette slice, add a line of the cilantro-infused olive oil.

Pestos with Panache / Pesto Presto

Consider this a mandatory item for your freezer: Pestos with Panache. Owner Lauren Stewart has created an inspired line of revolutionary flavor combinations, including Proscuitto and Smoked Almond, Succulent Strawberry, and is putting the final touches on two exotic new flavors. One taste will cast all doubts aside! See the website for recipes, including this wonderful tug-of-war of sweet and savory. My mouth is watering just thinking about it.
PUMPKIN CHIPOTLE RAVIOLI Filling:
1 container of Pumpkin Chilpotle Pesto
1/8 tsp. nutmeg
1/4 cup assorted dried fruit, chopped
1 cup crushed Amaretti (or macaroon) cookies
1/2 cup bread crumbs
3/4 cup Asiago cheese, grated
1/2 tsp. salt
1 tsp. Dijon mustard
dash pepper
Sauce:
1/2 cup (1 stick) butter
15 fresh sage leaves
Ravioli:
2 packages wonton wrappers (100 wrappers)
1 cup Asiago cheese, grated
Filling: Combine filling ingredients, reserving 1/2 cup cookie crumbs for topping.
Sauce: In a sauté pan, heat butter on high heat until foam subsides. Remove from heat and add sage leaves. Set aside and keep warm.
To assemble ravioli: Moisten a wonton skin with water. Place another skin on top and press to seal. Put a spoonful of filling on dough, moisten edges, and fold over to make a triangle, sealing edges. Cook in a large pot of rapidly boiling water for about 3 and1/2 minutes. Remove with a slotted spoon and add to warm sage butter. Top with grated asiago and crushed cookies.

RECIPE / luscious LAMB

I adapted this recipe from Healthy Food, Healthy You, which is one of my go-to cookbooks, and jam-packed with unusual and intriguing combinations. Almost every recipe is accompanied by a photo, which is mandatory for my favorite cookbooks, which I end up using more as a visual stimulus than anything else. (Amazon, and Alibris have some used copies, get one!)
I tweaked the spiced lamb burger recipe, and loved the results. Into ground lamb I added:
small cubes of roasted butternut squash, mashed (make sure you have a sharp knife—it is a royal pain to cut because the squash is so hard, but totally worth the effort in the end.)
cumin
corainder
chile powder
cayenne
salt
pepper
minced onion
and lots of cilantro.
Fried the burgers up in a pan, with some olive oil.
Two serving versions: Place on top of mashed sweet potatoes with a green salad. Or, mix with whole wheat pasta and top with fresh fennel tops from baby fennel bulbs.

organicspamagazine.com

JAN/FEB 09 ORGANIC SPA MAGAZINE ARTICLE
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"unexpected taste combinations"

RECIPE / leafy chicken bites

EXPERIMENT: This dish is healthy, pretty, and substantial at the same time, which is the combination I am always looking for when serving guests, as the alcohol is flowing and we all want to stay beautiful. It starts out with breaded chicken cutlets, which are then cut into bite-sized pieces and wrapped in fresh spinach leaves. Adding a tiny spoonful of chutney before wrapping adds a densely-sweet spark. (click on photo to enlarge)
First, I marinated the cutlets in: sour cream, lots of cumin, fresh squeezed garlic, lots of lemon juice, salt, pepper, cayenne and a little Piri Piri condiment from Vervacious. Normally, I would have used yogurt in the marinade, but I had the sour cream and did not feel like leaving the apartment. So, the sour cream went in for the test. If you have ever marinated chicken in yogurt, you know that it changes the texture--meaning, it sort of pulverizes it, making it very soft and blown up. I am sure Harold McGee has a perfect scientific explanation for this...
To make the bread crumbs, I used a frozen leftover baguette, and grated it using a box grater (which is a mini workout). To the crumbs I added: grated Locatelli romano cheese, freshly crushed coriander seeds (more arm exercise, remember to switch arms), lots of oregano, amd Simply Organic garlic pepper.
After about 3 hours of marinating time I dipped the chicken with its creamy coating right into the breadcrumbs, seeing if I really needed to add egg. (Next time I will add the egg, because some of the crumbs began to fall off while frying.) Fried them in olive oil, and set on a paper towel to blot and get firm.
When they cooled off a bit, I took the spinach leaves and made the rolls. It tasted pretty good just like that, but my taste buds were craving a little surprise, which is when I decided to add the chutney. I had Stonewall Kitchen's Old Farmhouse Chutney, but also recommend The Virginia Chutney Co, which I wrote up in my Organic Spa Magazine column's March/April '09 issue.
Oh, and I think the sour cream worked just as well as yogurt, as far as softening...

Hip Hostess NYC: NOW on Facebook

The Hip Hostess has a travel photo log on Facebook. See HipHostess Nyc for the full picture.

Lever House WINE CLUB / bordeaux

BASICS Bordeaux is made up mostly of large vineyards that grow and produce the wines. The label Mis en Bouteille au Château means “bottled at the chateau.” These glamorous reds are extremely refined and age gracefully. Bordeaux is governed by a set of regulations known as Appellation Contrôlée (AC). Almost all red Bordeaux is blended. Red wine grape varieties are: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. White varieties are: Sémillon, Sauvignon Blanc and Muscadelle. 2005 seems to be the year everyone talks about as the best. Ranks: Cru Bourgeois, then Cru Bourgeois Superieur, then Cru Bourgeois Exceptionnel.
PICKS I described this as “easy” and “perfect” the 2005 Chateau Lascombes Margaux ($80). A tie for second place: 2004 Les Fiefs de Lagrange Saint Julien, which was still a little young, ready next year, and 2003 medoc Chateau Looudenne Cru Bourgeois Superieur ($19). Others worth mentioning: 2004 Chateau Cantemerle Haut Medoc ($55), priced right and is a classic example; Chateau Haut-Beausejour, Sainte-Estephe Cru Bourgeois ($22), smack finish, from more limestone in soil; Chateau de Pez, Sainte-Estephe Cru Bourgeois Exceptionnel ($28), very earthy, like a wet forest; 2002 Chateau Ducru-Beaucaillou Saint Julien, full bodied, a masculine wine to drink while relaxing or before going to bed. See more Lever House Wine Club in the OUT AND ABOUT section.

Lever House WINE CLUB / australia

BASICS Australia grows a huge assortment of grapes. A lot of their vineyards must irrigate because of low rainfall, however terroirs are starting to be mapped out in certain areas. Adelaide Hills is a cool climate area that is getting a lot of attention now. South of Adelaide is Clarendon Hills, old-school producers with 10 vineyards: Brookman, Hickinbotham, Sandown, Blewitt Springs, Clarendon, Liandra, Piggott Range, Romas, Astralis and Kangarilla.
PICKS Loved Giaconda, a 2006 chardonnay by Natua Vineyard, from Victoria, the best by far. A decent, good drinking everyday white was Jim Barry Silly Mid On, from Adelaide Hills, also a 2006. We tried 5 wines by Clarendon Hills, which were all good: two grenaches were my favorites, a 2004 Blewitt Springs, and a 2003 Hickinbotham; a syrah 2004 Moritz, very full and fruity, great to drink on its own; a merlot 2004 Brookman had a nice bite to the finish, and a great cabernet sauvignon called Sandown, 2004. See more Lever House Wine Club in the OUT AND ABOUT section.

Lever House WINE CLUB / spain

BASICS Spain’s famous grape is called Temperanillo, which creates a wine of low acidity and less of an alcoholic content, and is used to make riojas. The term Crianza is applied to a rioja when it has spent one year in a cask, and is at least three years old. The grape is usually blended with other reds, such as Garnacha Tinta, Graciano, and Mazuelo. White varieties: Godello, Albariño, Treixadura, Verdejo, Malvasía.
PICKS The two whites that impressed me were the 2006 Viña Godeval, from the Valdeorras region, made from the godello grape, which was heavy with a sweet touch of honey, and the 2006 Naia from Rueda, which was nice and crisp, acidic on the tounge, with a hint of almonds and a great smell. It was my first choice for the whites, made from the verdejo grape, which is considered to be the finest for white. Of the reds, the 2006 Valtosca, Syrah from Jumilla made the cut, which tasted like the most appealing cough syrup you could ever have—and I mean that in the most complimentary way—so soothing and sweet. It’s soil is high in minerals. The 2005 Alto Moncayo Veraton made with 100% grenache from Campo de Borja is grown in the high mountains on super old vines—my tasting notes only say “yum”—plus I really love the label, which is a mosaic of all the colors of the soil. See more Lever House Wine Club in the OUT AND ABOUT section.