Sale: Cookware online

Holiday shoppers get an early opportunity to save on top-brand cookware, bakeware, oven-to-table stoneware, teakettles, kitchen tools, cutlery, pantryware, and other kitchen accessories. Get 30-70% savings on every cookware and kitchenware product offered by: Anolon, Circulon, KitchenAid (cookware and teakettles), Farberware, Rachael Ray, Paula Deen, and BonJour. To shop, click here. When ready to purchase, enter DISCOUNT CODE: 100040
where: PotAndPans.com
when: Wednesday, November 23, 2011 through Sunday, January 2, 2012.

Sale at Chilewich

Chilewich is taking 50 – 75% off regular retail prices. (you've seen their stuff at practically every new restaurant) Designs will include placemats, floormats, floor tiles, pet mats and bags (some items will be irregulars.)
where: Clothingline, 261 west 36th St, between 7/8,  2nd floor
when: Sale starts on November 8th and goes through November 10th. Open Tuesday, from 10 to 7, Wednesday from 10 to 6, Thursday from 10 to 7.

Benefit: Georges Duboeuf Beaujolais

The midnight unveiling of Beaujolais Nouveau's latest vintage comes with great fanfare. This year’s label was created by a multi-media artist Kaves, a Brooklyn native, whose inspiration was 80s-style grafitti. The bottles will arrive in a classic Cadillac also outfitted in graffiti. See Art Contest winners, dance and drink the night away. A $25 suggested donation will benefits City Meals on Wheels. Get your tickets at this link.
where: Stage 37, 508 West 37th st between 10/11
when: Nov 16^th from 10pm – 1:30am

BOBO's new fall menu

Take a peek at what's being served at Bobo. Check the website for upcoming events...

STEAMED L.I. MUSSELS white wine, lobster broth, cherry tomatoes, swiss chard

STEAK TARTARE 'French' dressing, quail egg, potato chips, cress

PARSLEY CRUSTED SKATE brocolli rabe, garlic beurre noir

STRIPED BASS ratatouille, arugula pesto

Two E Bar: An Elegant Hideaway at the Pierre Hotel

The Pierre Hotel was recently renovated and has a special spot for lounging and cocktailing at the Two E Bar. The space harks back to grander days, with its art deco styled gold bar, roomy proportions, muted metallic color scheme, and comfortable seating. My favorite sip of the night was the Suchn’ Such (photo) a unque taste sensation from the bar’s Indian-spiced homemade ‘Garam Masala’ rum, mixed with simple syrup, fresh lime juice, grapefruit bitters. Fantastic, perfect for fall. See the cocktail report of tastes around town at this link.

IL TESORO Restaurant: fresh tradition

For traditional Italian dishes with a feeling of total freshness, head to Il Tesoro, a new Italian spot on the upper east side. One step inside takes you into a Mad-Men-days vibe, which has been shined to perfection and refurbished by the chef’s wife, Joelene Jolie. A soft opera plays in the background while you sample Chef AJ Black’s dishes. My favorite of the night: Pollo Milanese breaded pan-sauteed chicken breast topped with fresh mix of baby greens, red onions slices, and heirloom tomatoes finished in an aged balsamic dressing (photo). You will be completely pampered by the charming, and attentive wait staff. See more photos of the meal, and other September dining highlights, at this link.

how to host a wine tasting

Get your wine aficionado friends together to savor the notes of the latest natural, biodynamic and organic wines.

get guests involved
Each person should do a little research and arrive knowing a little bit about the terroir, vineyard, etc. Try these guidelines:
• single grape / in a certain price range: The same grape from different areas can vary widely in taste.
• single grape / money is no object: Taste the difference between an expensive bottle and a one that doesn’t break the bank. When I was doing a 10-week wine course with a known sommelier, he would sometimes sneak an inexpensive wine into the tasting, which often turned out to be the favorite.
• one country or region / bring your favorite bottle: Learn more about what your friends enjoy, and why. Narrow the choice to either white, red, rose, or sparkling.
• bring something unusual: Find a sparkling red, something from a country not known for making wine, a blend of 4 or more grapes, or a limited edition.

use your senses
I love the idea of doing blind tastings. Cover each bottle in a pretty sack, or decant the wine in wide pitchers, ceramic jugs, or, of course, decanters designed to do the job.

take note!
My wine tasting note cards include a list of “hints” that will help you describe what you are tasting. Download them here (click on cards above to enlarge) and print them out to use at your next tasting.

wine recommendations
from Chile: At an organic tasting, I came across these three winners. Aresti: 2010 Equilibrio Sauvignon Blanc, Curico Valley. Miguel Torres: 2010 Las Mulas Sauvignon Blanc, Central Valley. Matetic: 2009 Corralillo Chardonnay, San Antonio Valley. 

from South Africa: Reyneke produces all their wines organically and biodynamically. A triple treat: the 2007 Reserve Red, Shiraz/Cab; the 2009 Capstone Stellenbosch, Shiraz/Cab/Merlot; and the 2007 Cornerstone, Cab/Merlot/Shiraz. Chenin Blancs are delightfully light: Fleur du Cap 2009; Raats 2010 Original Chenin; and the 2009 Mulderbosch.

from Austria: The exciting white: Grüner Veltliner. Try the Loimer 2010 Kamptal; Wimmer-Czerny 2010 Fumberg, Wagram; Nikolaihof Wachau 2008 Im Weingebirge; also great: Ploder-Rosenberg 2008 Eruption Kraft Aus der Erde Chardonnay and the 2010 Linea Sauvignon Blanc; Wieninger 2008 Gemischter Satz Nussberg Alte Reben.

from France: Bila-Haut 2009 Blanc Côtes du Roussillon. This wine stands out with its lovely citrus aromas and smoky notes.

mixed bag: At a recent natural wine tasting hosted by W. R. Tish, founder of nywinesalon.com, I got to taste a wide variety of natural wines. (If you live in NYC you should attend one of his tastings, which are casual, entertaining, yet highly informative.) My favorites: the Montesecondo 2007 Chianti Classico, and the Bucklin 2008 Bambino Old Hill Ranch Zinfandel. Tish’s favorite organic producers include Leflaive in Burgundy, M. Chapoutier in the Rhone, Brick House in Oregon, Alvaro Palacios in Spain and Benziger, Coturri and Robert Sinskey in California.

it’s only natural 
For more help in picking wine, get a copy of Alice Feiring’s entertaining new book Naked Wine: Letting Grapes Do What Comes Naturally. Alice Feiring is an award-winning food and wine journalist whose latest passion is finding wines without any of the 200 government-approved additives (which can include animal proteins, oak chips, sulfurs, preservatives, and Mega Purple—a brand of concentrated wine color). She’s tasted wine around the globe, and believes in “Just grape. Nothing added, nothing taken away.” Read excerpts from the book at alicefeiring.com. Alice recommends: 2009 Coturri Testa Vineyard Carignane: Rich, meaty and delicious, from an icon of American natural winemaking. 2008 Bodegas Carballo La Palma Listan Blanco. A silky and savory wine from the volcanic soils of the Canary Islands. A touch of high toned aroma, just the safe side of cider. 2010 Puzelat, Le Telquel. Gamay is one of the most underrated grapes in the world, and this earthy expression is delicious. 2009 Arnot-Roberts Green Island Vineyard Chardonnay, North Coast, USA. Bored with California chardonnay? Try an edgy one from cool California climate and little manipulation.
This article first appeared in the November December 2011 issue of Organic Spa Magazine. 

fortified honey: Bärenjäger Honey Liqueur

When the weather starts to get cold, I love to sip Bärenjäger on its own in a pretty little liqueur glass. So I couldn’t help but be curious to see how this yummy 70 proof honey liqueur would transform in the hands of bartenders in a contest sponsored by Bärenjäger. Six finalists were selected from over 250 entrees from around the country, who then competed to win a trip for 2 to Oktoberfest and $1000. The herb-edged honey taste got mixed with everything from absinthe to beer. Kyle Ford was selected as the winner, with SS Europa (see recipe below). Despite the fact that I don’t adore the flavor of absinthe, the cocktail worked perfectly, and it was quite nice how the 3 flavors played together. The crowd favorite came from Erick B. Smith with his Bad News Bear, whose inclusion of Benedictine won my vote (see recipe below). See more photos of the event and cocktails from the contestants at this link.

SS Europa
1 part Bärenjäger Honey Liqueur
2 parts Noilly Prat Dry Vermouth
3 dashes St. George absinthe   

Stir for 20 seconds and strain into a chilled cocktail glass. Garnish with an orange twist.

Bad News Bear
1 part Bärenjäger
1.5 parts Bols Genever
.5 parts Benedictine
.75 parts Fresh Squeezed Lemon Juice
2 Dashes Fee Brothers Whiskey Barrel-aged Bitters

Combine all ingredients in shaker, add ice, shake vigorously, and strain into pre-chilled cocktail glass. Garnish with a lemon wheel.

Scottish Dining: Mark Greenaway and 21212

I was lured to Scotland by two of my dearest friends to attend their wedding a few weeks ago, which gave me the opportunity to maximize the experience and include some fine dining while in Edinburgh. Mark Greenaway, a restaurant in a sophisticated townhouse opened a few months ago, and has been getting some great reviews, so I made sure to have a reservation before I left New York. The experience turned out to be fantastic: photo above is my favorite entree of the trip: Goosnargh Duck Breast: Sausage Roll, Potato Croquette, Peas, Caramelized Watermelon, and Tarragon Jus. The duck was cooked to perfection, with a nice layer of fat, and had the ideal texture to pair with the sausage rolls. The next night, we snagged a last-minute reservation at 21212, which was open on Sunday because the Fringe Festival was in full swing. Lucky for us, we were able to escape the fray around the Royal Mile and head over to another beautiful, posh townhouse. 21212 gets its name from the menu, which has a choice of 2 starters, 1 soup, choice of 2 entrees, 1 cheese, and a choice of 2 desserts. Photo below shows the entree: The Chicken Roast Dinner, French slow-cooked corn-fed chicken breast, with  bacon, chipolatas, ham, 4 Scottish root vegetables, mini roasties, cranberry puree, sage & onion, white bread & rosemary sauce, tiny leeks & crisp skin. It was two nights of pure decadence! See more photos of all the fabulous bites on my FB page in the Foodie Scotland album.

Scottish Cocktails Report Edinburgh/Glasgow: Blythswood Square and Ubiquitous Chip

After a few days in Edinburgh, we headed west to Glasgow. Blythswood Square Hotel proved to be not only a totally high-class spot, but also devoted to cocktail making. One sip convinced us to stay for dinner as well, and try some more cocktails after we had some food in our system. Bartender David Smillie invented a cocktail for me on the spot, the Teq App, when I told him I had a preference for tequila. He blended apricot brandy, pink grapefruit, lime and pineapple juice, added a dash of Peychards Bitters and egg white with Tapatio Blanco (photo, top). Fabulous! On the other end of town, we stopped in at the Ubiquitous Chip, celebrating its 40th year in business. We chose the tiniest of the three bars, where Peter treated us to the specialties of the house. Photo shows the Ginger Mojito with Anogstura 5 Year Old Rum, Mint, Lime and Ginger. See more photos from the trip at Scottish Cocktails on my FB page.

Scottish Lodging: The Scotsman Hotel and Citizen M

I try to stay in boutique hotels whenever I travel, and the two that I picked in Scotland could not be more different from each other, making for a split personality trip! In Edinburgh, The Scotsman was built in 1905, originally as offices for the newspaper of the same name. The architecture is striking, and unique, and the hotel is like a maze, as it is actually 3 buildings, each serviced by its own elevator. Each of the suites are different. The lower level houses a stainless steel swimming pool below the spa and gym. When we headed over to Glasgow, and Citizen M, we encountered a totally modern, space with personality. The rooms were designed and fitted modularly, so that each room was identical. A sumptuous, king-size bed decked with plump, cushy pillows, spanned wall to wall, in front of a window. Inside the space was a frosted glass cubicle which housed a luxurious shower and the toilet. The TV, lighting, and window blinds and shades were all controlled with a Philips remote. We nicknamed the room "the pod" for its futuristic qualities. See more photos of both hotels in the Foodie Scotland album on FB.

Body Baring?

Reach for low-cal beverages to help keep weight on track. See the three posts below.

Bubbly Goodness: R W Knudsen Sparkling Essence

I love the pretty little cans, and always have a few in my fridge, which are great for adding sparkle to single-serving cocktails, providing a complexity of flavor with no calories whatsoever. The latest editions, from R W Knudsen Sparkling Essence, Coconut and Lime, are naturals in a cocktail. I suggest mixing them both, with a splash of pineapple juice and rum, for a low-cal refreshing take on the Piña Colada. i.e. put the lime in the coconut, and drink ‘em both together...

Good BAI extra calories!

Think about adding one of Bai’s exotic infusions into your next cocktail. At only 10 calories a bottle, you will be totally guilt-free! You may find it difficult to decide on which flavor, so it’s best to try them all: Panama Peach, Sumatra Dragonfruit, Costa Rica Clementine, and Congo Pear. See my earlier post and cocktail recipe at this link.

Honest Tea introduces Cocoa

If chocolate is on your mind, address your craving the healthy way with Honest CocoaNova, Honest Tea’s new line of low-calorie beverages. The three varieties, Mint Cacao, Mocha Cacao and Cherry Cacao each have a sophisticated, chocolate-y taste, and have only 50 calories a bottle. In addition, your drink comes packed with the natural antioxidants and theobromine found in their USDA Certified Organic and Fair Trade Certified cacao beans. Available in health food stores, supermarkets, convenience stores, Whole Foods, and more—check the website to find a retailer near you.

en route

Headed away for the weekend? These items will come in handy.

iPad sleeves
Express yourself, and protect your investment, with colorful felt sleeves from Graf & Lantz. They come in 12 colors ranging from sunny yellow to serious neutrals and are made of sturdy German 3mm merino wool felt with leather detail. Hand made in LA. $38 each, available from the website.

en route: Stelton travel mug

It’s important to stay hydrated, but even more important to drink from a container free of phthalates, Bisphenol A and PVC (see more about the health risks here). The Stelton water bottle is just that, and comes dressed in a colorful washable sleeve that makes holding it a pleasure. Its 2-piece watertight top screws off, allowing you to add ice or sliced fruit, and use as a drinking glass or bottle. Available on Amazon. Don’t leave home without it! For more about plastic recycling codes click here.

Grab Guard

Here’s a little peace of mind you can carry around with you at all times. Grab Guard allows you to instantly secure your purse, briefcase or laptop bag to your chair wherever you are—restaurant, bar, coffee shop, airport—the office. Attach it to a park bench, supermarket cart, or baby stroller and be rest assured that no one can grab it and take off. Simply program a 2-digit code, pull the retractable cord, and lock. Comes in basic black, 3 hot colors, blue marble, rich mahogany or Italian marble. $19.99, available on the website.

Yerba Buena: Fresh Fruit Cocktails

Last Saturday, my cousin Paulina and I checked out Yerba Buena on Perry Street and were delighted to discover some super-fresh-fruity cocktails and great bites at the bar. Alex Valencia was on hand to mix for us and treated us to his prize-winning cocktail for Double Cross: a Cherry Tomato Gimlet. He muddled 2 very ripe cherry tomatoes with simple syrup, then added fresh lime juice and a shot and a half of Double cross vodka. After shaking with ice and he strained into chilled martini glass. I love the subtle flavors of the cherries mixed with the lime. See more photos of the other cocktails we tried and what we ate at this link.

Puro Chile: Divine Wine Store

I was invited to an organic wine tasting at Puro Chile, and was delighted to discover New York’s first exclusively Chilean wine store on the corner of Grand and Centre Streets. The space was exquisitely designed, beautifully showcasing Chile’s eco-friendly wines on stainless steel shelves (photo left) and a sexy entry area/lounge (photo right). It was quite an elegant event, with exceptional food and wines. Chef Liz Caskey of Liz Caskey Culinary and Wine Experiences hosted the tasting, and demo’d a recipe for Tuna Ceviche. Her company specializes in tours to Latin America. I loved how it was served in little bowls, which tipped into your mouth allowing the bites of fish to slide in. Summer and ceviche go hand in hand, I highly recommend put this on the menu at your next get together. But, of course, first run down to the store and get some wines to accompany! See this link for more details and photos from the tasting.

TUNA CEVICHE WITH COCONUT MILK AND “CARICAS” (Chilean Papayas)
1 1/2 pounds sashimi-grade fresh tuna
1/2 tablespoon brown sugar
3 tablespoons fresh lime juice
1 can (14 oz) unsweetened coconut milk
1 tablespoon freshly grated ginger
1/2 minced red onion (or shallot)
sea salt and black pepper
1-2 Chilean papayas (carica), finely chopped
4 tablespoons chopped cilantro
Red chili or sweet red pepper, slivered for garnish (optional)

Cut the tuna into 1/4-inch cubes.

In a bowl, whisk together the brown sugar and lime juice, until sugar is disolved. Add the coconut milk, ginger, and red onion. Toss in the tuna to coat, season with salt and pepper. Let stand for 30 minutes for flavors to meld. Fold in Chilean papaya. For cocktail parties, serve in Chinese porcelain spoons. Garnish with cilantro, and chili, if using.

Serves 4 as an appetizer, 16-20 as spoon “bites”. Serve with either a Pinot Noir or Chardonnay.

redecorate!

Summer is spruce-up time, some ideas to get you going...

Hamptons pop-up: GREY AREA
For those who will be out at the east end of Long Island and looking to add a few choice pieces, head to GREY AREA from July 23rd to the 31st. The new online store for artist-designed objects is bringing its wares to Watermill, NY in the Old Stone Boys Club, a vintage car club garage on Montauk Highway. They will be open everyday from 11am to 7pm at 938 Montauk Highway. Join them for opening cocktails on Friday, July 22nd from 4pm to 9pm. The Saturday Shindig on July 23rd goes all day: featuring live music, artist food truck, a kissing booth and more. Get a peek at some of the unique and conversation-starting pieces at this link.

red collection: a picker’s paradise

Another spot to stop at along the way to the East End is Red Collection’s giant space in Riverhead. (It’s a consignment shop, so you can unload a few items too.) I have been going to their location in Greensboro, North Carolina for years, and was delighted to hear about the new New York spot. They have a fantastic selection of furniture and accessories with prices that are extremely fair. Photos of some of their offerings can be seen online at their blog. Located at 54 E. Main St.

wallpaper without commitment: Tempaper

Perk up your walls almost instantly with Tempaper, a line of repositionable wallpapers created by three women set decorators. The patterns are bold and fresh and come in brights, neutrals, and fun designs just for kids (although, I do like the giant houndstooth myself!) It’s super easy to handle, just peel a few inches of the backing off, position and press on the wall. An especially great idea for the summer rental house, as it removes absolutely cleanly in seconds. Made in the U.S.A. and sold in double rolls 20.5" wide x 33' long (covering 56.37 square feet). Photo above by Tara Striano shows the Etta pattern in subdued Pearl colorway. I put up Damsel, in hot pink, back in February for a party, then decided I liked it enough for it to stay on the wall (photo below). To apply to the counter, I just removed about 4 inches of the backing from the each end. Buy it online, or see which stores have it at this link.

yolo eco paint

The makers of Yolo Colorhouse paint, Virginia Young and Janie Lowe, took every aspect of the environment into account when creating their line of paints. But what I really love about their collection is that it makes choosing a color simple. They put their years of experience in painting murals, and painting homes into their color choices, knowing what works and what does not. Surround yourself with colors inspired by nature with The Earth’s Color Collection, whose colors coordinate perfectly from room to room. The Color of Hope palette takes color’s most basic properties to elicit different moods: creativity, imagination, nourishment, and more. See the line on their website, where you can “test” how the color looks in a room by clicking on the swatches. In New York, you can order from The Green Depot. Happy painting!

restaurant freshen up

I’m not allowed to spill the beans yet, but did want to mention that very good friends of mine are taking over a longstanding neighborhood Asian spot. They will not be doing a major overhaul, just refining a few things, and testing new items to introduce on the menu. I got to be part of the sampling and was truly wowed. The photo above shows a naruto-style roll, with the most delicious wasabi-vinegar sauce. Still thinking about it! See more photos of the tasting here, and stay tuned for more developments and special announcements.

signs of SUMMER at Gramercy Tavern, Veritas, and Cape Cod

Menus are morphing into summer-mode, the most exciting season for fresh ingredients. Here’s what I’ve come across in the past week or so: Gramercy Tavern’s cocktail: the Pineapple Painkiller. A super-refreshing mix of fresh strawberries with pineapple-infused rum and lemonade. Get one soon!. See more pics of our light dinner at this link, which happened to include the silkiest and meatiest oysters I have ever had. • Just across the street at Veritas, I discovered the Sweet Pea Gazpacho. What a welcome blend of flavors for summer from Chef Sam Hazen: A base of fresh peas, chicken stock, cucumber, garlic, and vinegar was thickened by a little bread, a fresh pea and cucumber julienne, Greek yogurt, lemon, and chives and topped with extra virgin olive oil and espelette. The surprise ingredient? Cedar smoked trout. Unique and fabulous. This soup was practically a meal in itself, but that did not stop us. We also sampled an array of other seafood delights, like Oysters Escabeche, a giant scallop, bass, and Beef in Transition—steak tartare + peppered sirloin + wrapped short ribs—a transition that I wholehearedly welcome. Decadent! See more photos from the spectacular dinner here. • Over the 4th of July weekend, I was in Cape Cod, my virgin journey. I was quite enamored with the quaitness and air of tranquility that made the weekend a truly relaxing escape. I will have to return and explore some more soon. (any suggestions for dining appreciated!) We had dinner at Summer Stock, a quaint spot next to the Playhouse and art museum in Dennis. My dinner started with a true taste of summer: watermelon slices served atop spinach, with a sprinkling of goat cheese and pickled red onions. They could have left off the goat cheese, as the portions were enormous here! See more interesting combos from our dinner here.

Summertime Cookbooks

Three ideas for healthy summer eating.

Summer = TACOS
300 BEST TACO RECIPES offers a world of flavors perfect for summer feasting. You just might spend the entire season trying them all. Here’s just a sampling: Pollo Verde Tacos, Gingered Short Rib Tacos, Green Chile Stew Tacos, Tres Taquitos with Guacamole, Spicy Chorizo Tacos, and Mahi Mahi Tacos with Citrus Salsa. The book also shows you how to make your own authentic flour and corn tortillas, salsas, and other sauces. Author Kelley Cleary Coffeen knows how to make nutritious food, having assisted in the development of healthy, ethnic recipes for Diabetics with the Joslen Center at Harvard Medical School and New Mexico State University. Available at Amazon.

ARTICHOKE AND SPINACH TACOS
Makes 8 tacos

1 cup spinach leaves, trimmed and torn into bite-size pieces
1 cup chopped romaine lettuce
1 cup chopped drained canned artichoke hearts
1⁄4 cup thinly sliced red onion
1⁄4 cup chopped drained canned water chestnuts
Juice of 1 lemon

Jalapeño Cream Sauce
3/4 cup mayonnaise
1/2 cup plain yogurt
3 roasted jalapeños
1 TB minced fresh cilantro
Salt and freshly ground black pepper

In a blender, pulse mayonnaise, yogurt, jalapeños and cilantro until smooth. Season with salt and pepper to taste. Transfer to an airtight container or squeeze bottle. Refrigerate, stirring occasionally, for 1 hour or for up to 4 days.

8 taco shells, warmed
1⁄2 cup crumbled Cotija cheese

In a bowl, combine spinach, lettuce, artichoke hearts, red onion and water chestnuts. Cover and refrigerate for 30 minutes or for up to 2 hours to allow flavors to blend. Just before serving, toss with lemon juice and Jalapeño Cream Sauce.

To build tacos, divide mixture equally among taco shells. Top with cheese. Fold tortillas in half.

Excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Cool Kitchen: Cook Zen

Summer heat makes you want to spend less, not more time in the kitchen. And if you don’t have to turn the oven on, even better. The Cook Zen pot goes into your microwave, turning it into a healthy zone for creating meals—and gets your food on the table fast, without losing nutritious vitamins and minerals. You can also prepare foods without adding excess oil, a tremendous saving in calories. Imagine serving spareribs in 14 minutes? You can also make Chocolate Truffles (1 minute cooking time), Creamy Kabocha Pumpkin (6 minute cooking time), and Spicy Coconut Chicken (9 minutes cooking time). The recipe below comes from the appliance’s second cookbook: The Cook Zen Way to Eat, which features more American-style recipes than the first edition. The pot is available on Amazon for $43.98, the cookbook for $12.29.

ASIAN-STYLE SPARERIBS

4 teaspoons olive oil
2 cloves garlic, sliced
8 pork ribs (about 1 1/2 pounds)
4 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons sugar

Place the olive oil and garlic in the Cook-Zen. Heat on medium-high, uncovered, for 1 minute. Add the remaining ingredients and mix well. Cover and heat on medium-high for 13 minutes with the steam holes set to “close.” Makes 4 servings.

Live Raw

Live Raw: Raw Food Recipes for Good Health and Timeless Beauty  For those who live raw, or want to venture into it, this new cookbook from Mimi Kirk is packed with recipes for smoothies, mocktails, soups, salads, cheeses, and more. With the help of a dehydrator, you can even create breads and pancakes. Mimi tells you how to detox, what vitamins you need daily, and how to successfully live a raw lifestyle. The recipe below from the book makes a great dip to include in your spread for vegetarian guests. Click here to order on Amazon. 

ZUCCHINI HUMMUS

2 zucchinis, peeled and coarsely chopped
1 lemon, juiced
3 cloves garlic, minced
1 cup raw tahini
1/4 cup sesame seeds
1/2 teaspoon Himalayan sea salt or to taste
Freshly milled pepper to taste
1/2 teaspoon cumin
Water as needed
3 tablespoons extra-virgin olive oil
Paprika
Chopped parsley for garnish

Put all ingredients in blender, reserving the olive oil and paprika. Blend, adding water a little at a time to make a thick, smooth consistency. Taste for seasonings. A little bit more tahini, salt, or jalapeño? You decide.

Place on a flat plate and create a shallow well in the center of the hummus with a tablespoon. Add the olive oil to the well, sprinkle with paprika, and garnish with finely chopped parsley.

Red White and Blue Cocktails for the 4th of JULY

Three cheers for the red, white and blue!!! Be sure to celebrate our country’s independent spirit with some incredible American brands.

Square One Organic Vodka: Basil
The makers of Square One are introducing their latest flavor for summer. This strongly herbaceous blend starts with100% organic American rye and is infused with the essences of 4 different organic basil varieties (Genovese, Thai, lemon, sweet) plus a little bit of coriander, honeysuckle and lemongrass. It will make a big statement in your cocktail. The Caprese Martini might be a good way to start your 4th of July party, instead of the typical Bloody Mary, and if you leave off the basil leaf from the garnish, you will have a red/white combo, so all you will need are dark blue napkins or a blue toothpick to tie into the celebration.

CAPRESE MARTINI
1.5 oz. Square One Basil
.75 oz. tomato juice or 5 cherry tomatoes cut in half
.5 oz. fresh lime juice
.25 oz. agave nectar or simple syrup
small pinch of salt
1/2 barspoon of Dirty Sue olive juice or 3 drops of Worcestershire sauce
cherry tomato, basil leaf and mini mozzarella ball as garnish
If using fresh tomatoes, muddle in mixing cup until pureed. Combine all other ingredients and shake with ice. Double strain into a chilled cocktail glass and serve with a “Caprese pick”–skewered cherry tomato, basil leaf and mini mozzarella ball. [I recommend using Calabro Mozzarella Fior Di Latte Bocconcini. It’s delicate taste and creamy texture will have you switching from your former brand. Plus it’s made only with the highest quality Grade A Vermont farm milk by an Italian-American family for over 50 years.]

American Harvest Vodka

From a family owned and operated organic wheat farm in Rigby, Idaho comes an exceptionally smooth tasting new vodka. This spirit is created without any compromise to the environment, from the recyclable glass bottle which uses only organic inks, to their use of wind power to provide for one third of their energy needs. American Harvest is perfectly handcrafted in small batches. If you live where its especially hot, this watermelon cooler recipe that follows might just do the trick for celebrating the 4th. Use blueberries for garnish to get the red, white and blue effect. For now, just available in the following states: Arizona, Colorado, Idaho, Indiana, Maryland, Oregon, South Carolina.


HARVEST COOLER
2 parts American Harvest
1 part freshly squeezed lime juice
1/2  part agave nectar
5 cubes of fresh watermelon
Soda water
Combine all ingredients except soda water in a cocktail glass with ice and shake well. Strain over fresh ice in a tall cocktail glass and top with soda water. Garnish with a watermelon slice and lime wedge.

John Beck: American Attitude

I came across John Beck’s furniture line at the recent ICFF show, and was impressed by his individualistic style and amazing use of steel. Each piece exudes a straightforward, masculine swagger, a little bit rock-and-roll, along with a touch of humor. Take the Beatty Light, which starts with a sheet of steel, then is blasted with a shotgun—and ends up looking pretty amazing. I adore his series of limited edition tables, with weathered graphics, as seen in Table 2, which can be custom ordered. Thanks to Brian Cummings of RGG Photo for supplying the photos. At the show (top photos), I admired the steel sliding door, and AntiTrunk tables, with numbers or graphics, which can double as stools. You can see, and purchase, more pieces at Bobby Berk Home website.

Renewing America’s Food Traditions (RAFT)

America, once the land of plenty, is losing its food traditions along with valuable and tasty food sources. For instance, a century ago, Americans grew 15,000 varieties of apple; today, there are only 1500. That’s why the members of RAFT have created a book to cherish and showcase foods in America that are in danger of becoming extinct. The mission of RAFT is not only to educate the population about what is endangered, but also to share time-honored recipes using the ingredients, and ways to stop the decline. A chart in the back of the book points to which species are threatened (marginally available), endangered (hard to locate, but not gone yet), and functionally extinct (unavailable except in private collections). What can you do about it? Grow your own, create your own recipes, or support those who do! Get a peek at what’s inside the book at this link.