Apr26

Boston You Are My Home

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As a Bostonian, I felt compelled to write something, anything, about the tragic events of Marathon Monday. Like many, I was at the finish line in front of Marathon Sports but left a few minutes prior to the horrific events to grab a bite to eat.   This week has been marked by incredible gratitude and deep sadness for the victims.

 

This post is a follow-up to an earlier post I wrote for work.

4.18.13 Runners are a hardy breed. We run through blood blisters, lost toenails and the ever terrible chub rub.  The collective “we” seek each other out; weekend warriors knowing the pain and perseverance it take to call oneself a runner.  It is why we give a nod or a “g’morning” to our fellow runner as we pass, knowing they too have experienced the uncomfortable and sometimes unsightly side of running.  But it is they that have also experienced personal bests, sunrises and sunsets all seen from the vantage point of one’s own feet.   The rhythmic pounding, onetwo, onetwo, rolling one to the next much like the act of meditating, it kneads the knots of stress we carry.  Some run to feed a competitive hunger, some run for health but most run for the camaraderie that comes with calling oneself a runner. An individual sport that builds herd mentality. You mess with one, you mess with all.  The events in Boston will only make the running community stronger.  We will run, in a pack, and no one will stop us.

After battling a bad cold for a few weeks, last night I was compelled to get back out there. Always anxious that I had lost all stamina, would I be able to even run for 30 min?  Mind you, “run” may be a generous term for what is more likely jogging.  Though what is remarkable is the hospitality I’ve received over the years from this group despite my lack of speed. It is a family, a fellowship.  Marked by long awaited spring weather, runners by the hundreds tread along the Charles last night.  Some wearing t-shirts from previous races as if to say, “We’re not going anywhere”.   As the sun set and the sailboats skimmed, the quiet beat of sneakers drummed the pavement. Onetwo, onetwo.

President Obama said, “We may be temporarily knocked off our feet but we will pick ourselves up and keep going. We will finish the race.  On the toughest mile, someone will be there to cheer us on and pick us up if we fall. We know that.  We carry on. We race. We strive. We build and we work and we love and we raise our kids to do the same.”

Nothing could ring more true in Boston.  A marathon known for its supporters along every one of its 26.2 miles, cheering, calling out runners names as if to do their part in carrying runners across the finish line.  This is a city that will stick together as we learn to walk and run again.  It will “run with endurance is the race before us”.

The range of emotion the past week has spanned anxiety to anger to grief. The weight carried on top my chest, making it difficult to breathe. I knew the only way to hoist this weight was to run. It was as though runners across Boston heaved and hoed, jerking and pulling this weight with each successive outing.  The ability to breath is now back, the sadness not as a deep.

Runners come in all shapes, sizes and gaits.  It is the bond with one another that brings us back time and time again to 5ks, 10ks and marathons, one foot in front of the other onetwo, onetwo.

Please check out the ways below to help:

  • Massachusetts Governor Deval Patrick and Boston Mayor Tom Menino have announced the formation of The One Fund Boston, Inc. to help the people most affected by the tragic events that occurred in Boston on April 15, 2013.
  • While supplies are adequate now, local hospitals will need to replenish their supplies in the coming days and weeks. Check out RedCrossBlood.org to schedule an appointment.
  • Wear your favorite race shirt on your next run or on a casual day.  Check here for ideas.
    This is the website set up in their honor.
  • Relive college days by seeing what local college kids are doing to participate.  See what the kids of Emerson are up to #BostonStrong
  • If you have a few minutes: Friends Patrick and Jess Downes were very badly injured in the event. They are warm, generous and incredibly kind kids.  Social media really has brought everyone they’ve touched to them almost instantaneously. This is the website set up in their honor. Their families have also set up a Facebook page for friends to post encouraging videos; it already with 5,600 “likes”.
  • Kenny Chesney is starting a fund to help those who lost limbs in the Boston Marathon bombing.  He started the “Spread the Love” fund with his own donation and will gift sales of his single by the same name as well.  Donations will go to Boston Medical Center. Fans also can donate directly to the fund at http://bmc.org/Kenny =.

    The money will go to the purchase of prosthetics and fitting, follow-up care and physical therapy.

Boston you are my home.

Some additional quotes from Thursday’s interfaith ceremony I found to be particularly moving.

Gov. Patrick: Massachusetts invented America, organized around a handful of civic ideals: equality, opportunity, freedom and fair play.  We must not permit darkness and hate to drive out our civic faith. We will rise and we will endure.

President:.   An E.B. White quote, “Boston is the perfect state of grace”.

Boston opens its heart to the world.

Rev. Roberto Miranda Congregacion Leon de Juda, Roxbury: Weeping may stay for the night but joy comes in the morning.  God weaves a bright tapestry that includes a few dark strands. But God’s love will have the last word.

Fenway

Ducklings

Feb12

Valentine’s Day: Meh

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stained glass cookies

Playing it more low key than last year but hard for me to turn down a day to show my favorite people how much I love them.   Pulling out a recipe I made for classmates back when you were psyched to get a Snoopy Valentine’s Day card.  This recipe is super easy and can be further simplified by grabbing Pillsbury sugar cookie dough.

Stay tuned for more pictures tomorrow.

 
Stained Glass Cookies
 
Ingredients
1 cup sugar
2 sticks butter
2 eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
Bag of hard candies like Jolly Ranchers or clear lollipops 
 
Equipement:
Electric Mixer
1 (1 inch) heart cookie cutter
1 (2 inch) circle cookie cutter
Baking sheet
Parchment paper or Silpat 
 
Directions
  • Preheat oven to 350 degrees F.
  • In a mixer with a paddle attachment, cream the sugar and butter until smooth.
  • Add the egg and the vanilla extract.  Mix in flour slowly. 
  • Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.  
  • Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness.
  • Cut out as many large circles as possible. Repeat with all of the dough. Cut a small heart in the center of the circle. Place on a cookie sheet lined with parchment paper or a Silpat. Make sure there is enough space between the cookies, about two inches.  
  • Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet or rolling pin.
  • In each of the cut out hearts, fill with crushed candy of one color. 
  • Bake for 10-15 min or until lightly golden brown and candy has melted.
Food  for thought:• Crush candy into small pieces (not powder) using a plastic bag and rolling pin.
• Spread candy in a single layer; don’t overfill.
• Use a toothpick to fill in any holes that develop while the cookies are baking.

 
Those talented gals over at Design Sponge have a Valentine’s tea three ways.  Maybe a nice complement to cookies? Think so. 
 
Feb11

Oatmeal Your Breakfast Buddy

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Cranberry Pumpkin Seed Vegan Overnight Oats

(Photo credit: miriamwilcox)

If one of your new year’s resolutions is to eat breakfast, look no further than oatmeal.  This is not your grandma’s oatmeal. It’s creamy, thick and a reason to get out of bed.

Can be made multiple days in advance.

Overnight Oats

Directions:

  • Add all ingredients to a portable container and stir.  Refrigerate for 8 hours. 
  • In the morning, the oats can be warmed  in the microwave or eaten cold.  Grab as you run out the door or make a few extra minutes to enjoy. 

Recipe Variations:

  • 1/4 cup pure pumpkin instead of banana 
  • frozen raspberries, peaches, blueberries
  • Almond milk, soy milk or Bolthouse Chocolate Protein
 
Feb10

New Year’s Resolutions

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images

We all make the same resolutions to ourselves every year, sleep more, eat less, less caffeine blah, blah , blah.  Usually takes me about a month to settle on an actual resolution.  This year it’s setting a bed time and eating more greens.  What about you?

Below are some links you may find helpful in keeping this year’s promise to yourself.

  • Meatless Mondays
  • Packing a lunch? Recipe planning? Recipe planning can make your week SO much smoother. When I fall off track, a tool like this Moleskin planner can really help.  If Moleskin is not your jam, these are pretty, as well as these.
  • Make breakfast ahead of time; it’s one less thing to worry about in the morning. Overnight oats. Here too.
  • Less caffeine: Best chai ever.

More Greens Salad

Easy make-ahead salad. Perfect for a work day lunch. 
 
INGREDIENTS:
2 cups baby kale
1/2 cup edamame (cooked and shelled)
1/4 cup carrots shredded
1/4 cup water chestnut
1/4 cup sliced radishes
 
Dressing:
1/4 cup rice vinegar
1/8 cup canola oil (can also use sesame)
2 tablespoon chopped fresh cilantro
Sriracha sauce to taste 
 
Directions:
1. Whisk canola oil slowly into rice vinegar. Next add cilantro continue to whisk.  And add sriracha sauce. 
2. Dress the kale.  Pack in portable container. Add remaining ingredients to separate portable container. 
3. At lunch combine all ingredients into kale container. Cover and shake it. 
 
Options: Ginger Carrot dressing
 

And if you find yourself veering off course, check out Daily Dishonesty. Offers comfort in the little lies we tell ourselves. 

 
Jan1

Scotch Eggs- Hangovers Done Right

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(Updated)

sparkler

Maybe you had a liiiiitle too much fun last night. And you’re just rolling out of bed. Try a Scotch egg and it will change your life.  Oh and a multivitamin.

Via BonAppetit.com

Ingredients

  • 6 large eggs
  • 1 cup all-purpose flour
  • 1 cup finely crushed corn flakes
  • 7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
  • Vegetable oil (for frying)
  • Kosher salt, freshly ground pepper
  • Mustard

  • Special Equipment:

    A deep-fry thermometer

Preparation

  • Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
  • Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
  • Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

Happy 2013!

Dec29

Chicken Soup for the Sunday Funday Soul

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Chicken Soup
 
Born out of a craving for chicken pot pie while entertaining friends on a cold, snowy day, this chicken soup is a quick and easy midweek meal. If  you can’t find all the fresh herbs individually, most supermarkets carry a “poultry mix” of sage, oregano, rosemary (thyme, maybe?). Dried herbs will work as well.This is a perfect dish to serve on a Sunday Funday.  
 
According to weather reports, looks like there will be plenty opportunities to hunker down with an IPA and chicken soup this weekend.
 
 
 
Ingredients
3 cartons of Pacific low sodium chicken stock
Pulled meat of 1 rotisserie chicken 
1 tablespoon of unsalted butter
1 medium onion, finely chopped 
1 teaspoon of sea salt
3 small red potatoes 
1 handful of fresh sage, chopped 
1 generous handful of fresh oregano, chopped 
3 large sprigs of fresh rosemary, minced 
2 cups carrots, chopped
1 cup celery, chopped 
1 cup peas
2 handfuls of baby kale
1/2 cup of grated parmesan (optional)
 

1. Finely chop medium onion.  Melt 1 tablespoon of butter in a heavy bottomed stock pot. Add onions and salt. Saute till soft and just starting to brown. While sauteing, chop potatoes, herbs, carrots and celery.

2. Add chopped potatoes to the sauted onions. Fold lightly. Cook potatoes for 3-4 min. Add chopped herbs and stir. Continue to saute until potatoes are slightly softened.

3. Add carrots, celery and peas. Toss and saute for 3-4 min.  Add chicken broth to cover vegetables, (2 cartons). Let simmer over medium-low heat.

4. While the vegetables are simmering, start to pull the breast and leg meat off the rotisserie chicken. If using just breast meat, it is possible to supplement with an additional chicken to ensure a proportional rate of vegetables to chicken. It will depend on the size of the chickens and the personal preference.  Add chicken to the stock pan.

5. Add baby kale and parmesan. Let simmer on medium low heat for 15-20 min. This step is not entirely necessary if the crowd is demanding.  It just allows the flavors to build a bit.

6. Serve with a hearty bread and a glass of your favorite white wine or lager.

And if it’s a Sunday Funday, repeat.

NFL Schedule (so you don’t have to go too far)

 
Dec12

Glühwein Getting the Holidays Started

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gluhwein

 

With the weather getting cooler and the holidays quickly approaching, it’s nice to set time aside to enjoy each other’s company.  Here in Boston,  Beacon Hill celebrates with carolers, Santa and prosecco.   Stores open their doors and offer drinks and discounts. Nothing like a little bubbly to convince you that is a FABULOUS gold lame shirt. True story.

Making my way down Charles Street, popped into Charles Street Liquors to find a little glühwein, a sweet, warm, German holiday drink.  I was transported back to the magical  Christmas markets in Berlin and Dresden.  Immediately, I wanted a doughy pretzel dunked in grainy mustard.  If you can’t get to Germany, check out Chicago’s tradition of Christkindlmarket.

If you’re hosting, try making some German warm sangria:

Glühwein

via SF Gate
This recipe can easily be doubled or tripled for a crowd.
Makes 8 servings

1 750 ml bottle dry, full-bodied red wine
3/4 cup water
1/2 cup agave nectar (see Note)
1 cinnamon stick
1 piece star anise
1 orange or large tangerine
1 Meyer lemon, Seville orange, blood orange or other tart citrus (optional)
10 whole cloves, plus more for additional citrus

Instructions: Place the spices, agave nectar and water in a large pot. Bring to a boil, reduce the heat and simmer for about 10 minutes.

Cut the citrus in half. Squeeze into the pot. Stud the outside of the citrus with cloves, add to pot and simmer for another 20-25 minutes, until it thickens.

Pour in the wine. Be careful not to let the mixture boil. Serve in warm mugs. If you’re planning to leave the mixture on the stove, you may want to remove the clove-studded citrus pieces.

Note: I find agave nectar brings a subtler sweetness and lets the other flavors stand out. If you prefer, substitute with 2/3 cup sugar per bottle of wine — more to taste if you’re using the extra pieces of citrus.

Nov14

Brussels Sprouts and Pancetta

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While they may not be a traditional Thanksgiving dish, Brussels sprouts are popping up on restaurant menus across the country.  They have faded out of the hipster foodie scene but they are too delicious for me to let go.  Introduced them to my family’s table last Thanksgiving and hoping to make them a staple.

Brussels sprouts

(Photo credit: Wikipedia)

Ingredients:
1 lbs. of Brussels sprouts
3 cups chicken stock
½ large onion sliced thin
2-3 cloves of garlic
2 tablespoons of olive oil
½ lbs. of pancetta diced
1 tablespoon butter.
Salt and pepper to taste
1 tablespoon truffle oil (optional)
Serves 5-7
  1. Preheat oven to 400°.  Halve the Brussels sprouts. Quarter larger sprouts. You ideally want the sprouts roughly the same size.   Bring chicken stock to a simmer and add sprouts. Cover and let simmer for about 5-10 min.  Sprouts should just start to get soft, not mushy but not super firm. You should be able to get a fork through them, with some resistance/firmness.  Save stock for deglazing.
  2. Line a baking sheet with tin foil.  Thinly slice half an onion.  Peel garlic cloves. Add onions, whole garlic cloves and Brussels sprouts to baking sheet.  Sprinkle with 2 tablespoons of olive oil and lightly toss.
  3. Bake for 20 minutes. Light toss. Bake for additional 10-20 min until golden brown.
  4. In a frying pan, melt butter over medium heat.  Add chopped pancetta and brown.  Drain grease from the pan (maybe leave a little J, a tablespoon or so).   Add roasted Brussels sprouts, onions and garlic to the frying pan with the pancetta.  On low heat, add a splash of chicken stock to deglaze the pan. Scrape the bottom with a wooden spoon, getting all that brown deliciousness on the bottom and toss.
  5. Salt and pepper to taste. NB: Pancetta and chicken stock offer up a fair amount of saltiness and sodium. Optional to sprinkle with truffle oil. Serve hot.
Nov9

Minestrone: Jidu Soup

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As all kids living in New England know, if you play your cards right and wear your pajamas inside out, there’s high probability you’ll have a snow day.

And on those days, it was more than likely Jidu would be making his minestrone soup.  Jidu was my neighbor’s grandfather, a retired Navy cook and all around wonderful guy.  He was known to all the neighborhood kids as Jidu, or grandfather in Lebanese. On days I’m hoping for a snow day, I make this soup.

Thinking some za’atar pita chips might be a nice addition to the soup.

Ingredients:
1/4 medium onion finely chopped
1 teaspoon of butter
3 small red bliss potatoes
 2-3 cartons of tomato soup like Pacific
1 cup veal stock or More Than Gourmet stock (optional)
2 cups V8 juice
3 large carrots chopped
1 small zucchini chopped
fresh green beans chopped
2 bay leaves
1 package of baby kale 
1 can Cannellini beans
1 can garbanzo beans
2 cups casarecci pasta, cooked
 
Recipe:
1. Brown onion in butter at medium heat.  Add potatoes. 
2. Add tomato soup, V8 and veal stock. 
3. Add carrots, zucchini, green beans, bay leaves. Cook on medium low heat for 20 min. 
4. Add rinsed cannellini and garbanzo beans. And kale. 
5. Boil water. Add 2 cups casarecci. Cook 7 min, until almost al dente. Add to soup. 
 
Serve with sprinkle of Parmigiano-Reggiano
 Note: Jidu made his own veal stock. This gives the soup a rich body. Veal stock itself may be difficult to find; I used a concentrate. 
 
Slow Cooker Minestrone

Slow Cooker Minestrone (Photo credit: lynn.gardner)

And since it’s Friday #FF @cucinaeamore over on the Twitter. Will help clean out your inbox.

Have a great weekend!

Oct22

Stonewall Kitchen: The Way Life Should Be

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A weekend on the Maine coast can do wonderful things for the soul.  At the suggestion of a friend, I signed up for the Blog Better Boston event at Stonewall Kitchen.   It was a fabulous event. Breakout sessions focused on photography, recipe writing and restaurant reviews all held in the magical place that is the Stonewall Kitchen headquarters in York, ME.

We started off exploring Portland.  It was just the kind of unseasonably warm and damp day that begged for a Guinness or more importantly a local Black Fly stout at Gritty McGruff’s and local seafood at Portland Lobster Co.  Good food, good music, good company, it was a blast.

Bright and early on Sunday we headed over to Stonewall for the event.  We were warmly greeted by the ladies of Blog Better Boston and Wayfair.  And were treated to a tour of the factory and where they make that famous Blueberry Jam.

Through the office and creative space, we were privy to the inner workings of the company.

One of my favorite parts of the day was led by Michael Cabelin, the head product photographer at Stonewall. His shots were sharp and his advice was pragmatic.

Ohhh and the props, milk glass, pie plates, chargers galore.

Lunch: Oh. My. Word. Whoever said Disney was the happiest place on earth had never been to the Stonewall Cooking School. The session was led by Patty Roche.  She has a wonderful sense of humor, warm, light and self-depricating. Just the type that you’d love to have over your house for a glass of wine and a cooking lesson.

Lunch was sublime, each plate better than the next. We started with a roasted acorn squash and ginger soup, followed by chicken stuffed with homemade ricotta and sage, wrapped in prosciutto with a side of creamy polenta and roasted pumpkin. And last but surely not least, fig and pear cobbler served with homemade vanilla ice cream.  I did my part to help the dish washers by nearly licking every plate clean.

Lunch with Patty Roche

Acorn Squash Soup with Ginger

Yield: Serves 6

Ingredients: 
 
3 acorn squash (about ¾ pounds total) halved lengthwise, seeded
2 tablespoons vegetable oil, like canola
2 cups thinly sliced onions
1 tablespoon golden brown sugar
2 teaspoons of fresh, minced ginger (Ginger root skin should be smooth. If wrinkly, past it’s prime)
2 garlic cloves, coarsely chopped
½ stick of cinnamon
5 cups low sodium chicken broth like Kitchen Basics or Pacific
 
 
 
Garnish:
 
Chopped fresh parsley
Dollop of crème fraiche
Crystalized ginger

Directions:

  1. Preheat oven to 375°F. Oil a baking sheet. Place squash cut side down, on the baking sheet. Bake until squash is very soft, about 50 minutes. Using a paring knife, remove the peel from the squash and discard. Cut squash into 2 inch pieces. Heat oil in heavy, large pot over medium low heat.  Brown onion until tender.  Then add garlic to till soft.  Next mix in ginger, brown sugar and cinnamon stick.
  2. Add squash and 5 cups chicken broth.   Bring to a boil. Reduce heat to medium-low. Cover and simmer for 10 minutes. Discard cinnamon stick
  3. Use an immersion blender to puree squash and chicken broth.
  4. Serve with a garish of crème fraiche, parsley, and crystalized ginger

As the day came to a close, I was incredibly impressed with the level of detail each Stonewall employee brought to their job. It was a true passion and a commitment to keep the company familial as it grows. And I was grateful to be surrounded by other people who value food, where it comes from and how it’s used.  I encourage you to check out their blogs:


http://imgonnafly.com

allgoodeats.blogspot.com

2sisters2cities.com

thegoodgirlgoneblog.com

theeconomicaleater.com

thesuperbanite.com

foreverrecipe.com

thecentsiblefamily.com

notquitegourmet.com

fightingforwellness.com

ascapecodturns.blogspot.com

thewaytohisheartblog.com

afeteforfood.com

mandaloves.wordpress.com

baconbutterbooze.com

prettyplate.com

katieatthekitchendoor.com

prep2eat.blogspot.com

thegraniteplate.com

travelingfoodie2006.com

And one of the coolest parts… the swag bag!  Thank you Wayfair, My Way Home,  for the amazing immersion blender with  lots of fun new attachments. This will be perfect for soup season.