Have a Happy--and Healthy--Holiday!

My latest article for AOL Black Voices Lifestyle section has been posted (yippee) and it's all about how not to overdo it over the holidays. Take a look, and leave a comment if you feel so compelled:)

Here's the link:

http://blogs.blackvoices.com/2009/11/19/have-a-happy-and-healthy-holiday/

And in case anyone was wondering, I'm not cooking Thanksgiving dinner this year; my mom is doing the honors. I can't wait! Mom can throw down in the kitchen! Let's just see if I manage to take some of my own advice.....:)

Have a great weekend and wonderful holiday!

Chef's Notes: Getting My License

Monday night I attended a 3.5 hour class on Food Handling Safety--it's a requirement for anyone who has a food business or works for a food business in New Jersey. By the end of the night I had earned my certificate--but that was after hearing all kinds of war stories about what goes on behind closed doors at restaurant kitchens. The idea, I guess, was to make sure we didn't repeat the same mistakes. But I have to tell you, it made me a bit paranoid about the cleanliness of the places we eat. No wonder so many people are returning to the comforts of the home kitchen and cooking up a storm. At least you know where your food came from (pretty much), how it was handled and how it was prepared.

Okay, okay I know you want to know some of the horror stories. I just don't want to scare you. But here are a few tips for you to think about at home:

--Wash your hands. Most food-borne illnesses start at home, that's the honest truth. You should use hand soap and sing the ABC song (to yourself) at least two times while you lather and rinse. And make sure you dry your hands because if you don't, bacteria can linger on wet hands.

--Keep cold foods below 41 degrees and hot foods above 140 degrees. Those temperatures in between are considered the danger zone. There's no better breeding ground for bacteria than room temperature.

--While you're at it, never defrost food on the counter. Either defrost it inside the fridge, or rinse it with cold water. Another option is to defrost in the microwave, but a lot of folks have issues with that so...use your best judgement.

--Keep raw meat and cooked foods separate in the fridge. Raw meat should always be on the lowest shelf so that the drippings don't fall on the food below and contaminate it.

--Change your gloves when you change a task If you are using gloves to handle raw meat, then decide to cut some vegetables, discard those gloves first and then use new ones. This prevents cross contamination.

Food safety is more important than ever these days--we have to be our best advocates. I just want you to stay healthy--even if it means adding a few more steps to your routine. Are you with me? Yeah, I thought so:)

Test Kitchen Trial: Braised Chicken Drumsticks with Lemongrass and Scallions

This week has been a revelation for me: for the first time, I have felt as though I can take any ingredients I come across in my pantry and fridge and put together a tasty meal--without following a recipe!!! I mean, this is a real BREAKTHROUGH for me, I swear. *patting myself on the back*

Hence, this simple, yet flavorful, recipe. All you need to do is season the drumsticks with salt and pepper, dredge them in flour, then brown them a bit in some olive oil, remove and drain. Then heat an oven to 400 degrees Fahrenheit. Immerse the drumsticks in an oven-safe dish containing enough chicken stock to come halfway up the drumsticks, about 1/4 cup chopped lemongrass and 3 tablespoons of chopped scallions. Cover and let simmer in the oven until tender.

The taste: a flavor explosion in your mouth:) I added some fresh parsley at the end for extra oomph.

Give it a try and let me know what you think!

On Location: Spit & Twit, New York City

When I received the email blast from my fave wine store in NYC, Bottlerocket, about a "Spit & Twit" wine tasting event today, I have to say I was very intrigued. 100 bottles of wines from all over the world in one room, and all for the bargain price of $17.50 per person. Hubby and I had a chance to taste as many as we liked! Life is good:)

So here's the deal: we walked around the room, tasted whatever we liked, and then took a minute or two to send out tweets through Twitter (http://twitter.com/FoodLoverLikeMe), letting folks know what we liked.

I'd like to say that we made it through all 100 options, but if that were the case there would be quite a few more typos in this post than usual:) But we did come across some fabulous wines that I am duly noting for you below to try out for yourself. Most are pretty reasonable, and can be ordered through https://bottlerocket.wufoo.com/forms/spitandtwit.

Without further ado, here's our top finds (in no particular order):

Cult Vines 2007 Cabernet Sauvignon To Kalon Vineyards (The best wine we tasted today. Period. Just phenomenal.)

Bene di Batasiolio Gavi de Gavi (I'm learning to love Gavi more and more; this one helped:)

Ravines Wine Cellars 2007 Cabernet Franc ( a nice surprise)

Jam Jar Sweet Shiraz 2009 (more of a dessert wine, but cloyingly sweet)

d'Arenberg 2006 The Dead Arm Shiraz (this is just the way I like my shiraz--forceful, full-bodied, nicely spiced)

Savee Sea 2007 Pinot Noir (goes down reallllly easy....)

Mionetto NV Sergio Prosecco (like a party in your mouth!)

Fattoria Di Bibbiani 2008 Chianti Poggio Vignose (hubby says it's perfect complement to lasagne)

Weingut Carl Ehrhard 2008 Rudesheimer Riesling Kabinett (Effervescent! and it's a sustainably-made product)

Benziger Family Winery 2007 Signaterra Pinot Noir, Bella Luna Vineyards (spicy AND smooth)

Chateau Brande-Bergere 2005 Bordeaux Superieur (blackberry richness, spicy, good finish)

Finca de Arantei 2007 Albarino (nice tropical fruity, very aromatic)

Weinbau Jutta Ambrositsch NV Gruener Veltliner 'Reisenberg' (reminds me of biting into fresh

mangoes-luscious)

Bodegas Beronia 2005 Tempranillo La Rioja (mild, dry, warming, nice everyday wine)

Marques de Tomares 2005 Crianza La Rioja Alta (brazen, bold, woke up my palate--all I needed was a side of steak!)

I have a feeling a few of these will find their way into our collection (otherwise known as the "wine cellar" that looks like a mini-fridge that we keep in the laundry room:)

Cheers!

Making the Right Moves

Last weekend was a whirlwind. I spent Wednesday and Thursday working with Full Circle Six (http://fullcircle6.com/) on an arts fundraiser in SoHo--very cool event.

I spent Friday night at my graduation ceremony (YA-HOO!), enjoying a lovely dinner by a Natural Gourmet Institute alum, Suzanne Barr of Sweet Potato in Brooklyn; my mom was my guest, and I thanked her for being my inspiration, both in and outside of the kitchen (big hugs:)

Then on Saturday night I threw myself a graduation party at my house for a small circle of friends. I cooked, of course, and we ate, drank, and were generally merry!:)

On Sunday, I guess the stress, the running, the whirlwind got to me, because my body just plain old shut down. I mean, I lost my voice. I didn't want to think about leaving the bed. I was exhausted! Turns out, the reason my teeth had been bothering me all week is because I have sinusitis. Oh. Brother.

So here I sit, laptop on bed, willing myself to get well. The hubby has taken the kids out so I can have a few hours of peace and quiet. But I have to admit: I really like the hubbub. I am about to lose my mind trying to stay rested....

Mom came to the rescue on Monday with some of the most delicious homemade chicken soup I've had in a long time. She made a vat of it, it seems like. I'm still eating it, and enjoying every bite:)

All this alone-time has given me plenty of time to reflect on the past year, which has been so eventful I guess I haven't had a moment to realize how lucky I've been. I still feel like a foodie wannabe, but now I'm one with a culinary degree. People actually hire me to write about food and test recipes. I have a blog with followers who are just awesome! And I am writing a cookbook with one of the best chefs--and best human beings--I've ever met.

Do I think I'm so great? No, not at all. I just feel blessed. It's humbling. It also lets me know that the decision to move on that came to me when I first started this blog, was the right move. How cool is that:)

I don't know how many of you, right this very moment, are wondering what your next move should be. But I do know this: you have nothing to gain by staying in idle. It's time to shift it into gear, rev the engine and put the pedal to the metal. I will be right there on the sidelines, cheering you on.:)

Weekend Brunch: Goat Cheese and Caramelized Onion Frittata

The culinary tour of North Fork I talked about earlier this week offered some fantastic discoveries. One of the best was a local goat cheese farmer, Catapano Dairy Farm (http://www.catapanodairyfarm.com/). It's a small, family-operated farm that makes some of the yummiest, creamiest fresh goat cheese I've ever had. In fact, in 2005 they were voted "Best Goat Cheese in the USA" by the American Cheese Society--how 'ya like them apples, er, I mean, well, you catch my drift....:)

Here are a few photos from the farm below:
Hey I know this one isn't a goat, but isn't this alpaca just the cutest thing!:)

I woke up the next morning with a real craving for a frittata with goat cheese and caramelized onions, which you saw up top. The recipe is super simple:

AROUND-THE-WAY GOURMET'S

GOAT CHEESE & CARAMELIZED ONION FRITTATA

Makes 8 servings (or 4 if you're really hungry:)

Ingredients

4 eggs

Salt and pepper to taste

1 medium onion, halved and sliced thin

3 tablespoons extra virgin olive oil

2-3 tablespoons of fresh goat cheese (any flavor you like--I used one with garlic!)

2 teaspoons fresh thyme leaves, stems removed

Instructions:

1. Preheat oven to 400 degrees Fahrenheit

2.Scramble the eggs in a bowl with a whisk or fork until well-beaten, and season with salt and pepper. Set aside.

3. Warm 2 tablespoons of the olive oil in an oven-safe skillet; add the onions. Saute on medium-low heat until the onions begin to caramelize (turn golden brown), about 10 minutes.

4. Remove onions from pan, clean pan and return to stovetop. Warm remaining olive oil on medium-low heat. When oil is warm, but not smoking, add beaten eggs to the skillet. Allow the bottom to set; don't overcook. Turn off the heat.

5. Add the caramelized onions and goat cheese. Sprinkle top with fresh thyme.

6. Place skillet in oven and allow frittata to finish cooking, about 5 minutes. Remove from oven and serve immediately.

Wine and Cheese Wednesday: Macari Wines

Last Saturday's trip to the North Fork section of Long Island introduced me to a slew of new wineries I never knew existed. We were only able to visit two places, but I'm sure hubby and I will be back. I enjoyed our first stop at Macari Vineyards the best. It's a small, family-owned operation with some very special wines. They have a tasting room, and also do tours of the facility as well as the vineyards (see the first photo).

We wound up purchasing a great--albeit pricey at $26.99--red wine called Dos Aquas. It's a mixture of cabernet sauvignon, merlot, cabernet franc and malbec. Simply scrumptious (I know, scrumptious isn't a word usually associated with wine, but that's what comes to mind, so...:)

You can check out their wines, wine baskets and more at their web site, http://www.macariwines.com/.

Salut!

Shopping Cart Smarts: 5 Must-Haves

I've posted another article on AOL Black Voices, all about the 5 must-have categories to include in your shopping cart every time you shop.

Take a wild guess which is number one? I'm not telling...you'll just have to read for yourself:)

http://blogs.blackvoices.com/2009/10/22/shopping-cart-smarts-five-healthy-foods-to-always-include/

Culinary Road Trip: North Fork Long Island

On Saturday I had the pleasure of going on a culinary tour of the North Fork section of Long Island, New York with my favorite chef instructor from The Natural Gourmet Institute, Chef Richard LaMarita. A bunch of fellow students, foodies, friends and family also came along on the trip. In short, we had a blast!

You'll hear more about the trip later this week in separate blog posts, but I have to tell you about this terrific USDA certified organic farm that was our last stop of the day: Sang Lee Farms (sangleefarms.com). Let's just say they saved the best for last.:)

I have never had fresh carrots that tasted this good--I mean, NEVER! They also make this great ginger scallion dip that goes well with any kind of crudite. I might actually be able to get my son to eat some fresh veggies after all!:)

The farmer in the photo is one of the owners, Fred Lee. He is such a wealth of knowledge about organic farming, and very passionate about saving our food supply. You can order dried fruit, nuts, nut butters, granola and more on their web site. But the fresh produce requires a visit in person. If you ever find yourself in the area, be sure to make this a must-stop:)

Fill-in-the-Blank Friday: What Does Organic Really Mean?

As a freelancer, I'm always on my work grind, trying to spread the word and spread the news about topics that are important me. This whole idea about what "organic" really means is one of my pet projects. There are so many companies out there jumping on the "all-natural" bandwagon that just aren't telling the truth. That really bugs me.

So I wrote about it, in a recent article for AOL Black Voices. Here's the link below:

http://blogs.blackvoices.com/2009/10/22/what-does-organic-really-mean/

If you have a chance, check it out and let me know what you think!

Happy Friday!

Recipe of the Week: Butternut Squash and Apple Soup

I've been in a soup mood for days now. Monday it was ginger chicken and brown rice soup. Tonight I decided to go with butternut squash and apple soup. The recipe is actually one I learned during an Ayurveda class at school. Something about it was so soothing to me that I just had to try it out at home.

I also decided to stop by Panera Bread and pick up an Asiago Cheese Loaf to pair with it. Delish!

Here's the recipe; I love the way it turned out. Let me know how it works out for you!

CURRIED BUTTERNUT SQUASH AND APPLE SOUP
Copyright Richard LaMarita of the Natural Gourmet Institute
Yield: 6-8 servings

Ingredients
2 tablespoons extra virgin olive oil
2 onions, chopped
4 tablespoons curry powder (I actually used 3 tablespoons madras curry and 1/4 teaspoon Mexican cinnamon)
2 large butternut squash, peeled, seeded and cubed
4 firm green apples, peeled, cored and diced
5-6 cups vegetable stock
Salt and pepper to taste

Instructions
1. Saute chopped onion in warmed olive oil in a soup pot until translucent. Add the curry powder and cook for a few minutes. Add the squash and apples and stir until all is well-blended.
2. Add the stock. Bring to a boil, reduce heat, and simmer for 45 minutes, or until squash is tender (mine took about 60 minutes).
3. Transfer soup to blender and puree for desired consistency. Add vegetable stock if the mixture is too thick. Season with salt and pepper to taste, and serve.

Planning for the Future: Need Your Input!

With only two more classes to go before graduation, I am looking forward to applying everything I've learned at school to real-life cooking for real families. I have to admit, though, it's a little scary. There are so many things that I want to do--cook food, write about food, broadcast about food, teach people how to cook healthy and delicious food....Are there enough hours in the day?!:)

Well, I have taken step one: launching my new web site. I'd love to get some feedback from all of you on the look of the site, and what else you might like to see. Here's a link to the site:

http://aroundthewaygourmet.com

Please check it out and let me know your thoughts folks--I value your opinions!

Gourmet Magazine's Gone: RIP

This week I was interviewed about the sad demise of Gourmet magazine, an incredible loss for the foodie community. Check out this link below to view:

http://link.brightcove.com/services/player/bcpid14146764001?bctid=44154385001

The Final Countdown

I have exactly four more classes before graduation. I think I am in a state of shock. I am almost on the other side of through. I will have a culinary degree. I will have finished what I started.

I plan on celebrating BIG TIME when it's all said and done. Then I plan on getting to work. Fortunately I have a few things in the pipeline:

--a food column for AOL Black Voices
--writing a cookbook for a renowned NYC chef
--teaching at mediabistro.com
--ramping up my food business

I swear, I can't believe it's almost over...

Recipe of the Week: Rice, Lentil and Spinach Curry

Tuesday night I had what our school calls a "cook tech practical exam." Basically, that means I had to prepare an entree that contained the following ingredients: a grain, a protein (beans), a green (I used spinach), a sauce and a garnish. I was a little nervous, but I had done some homework and found a recipe I thought would work really well for my final test.

My instincts were right: I got a 97 on the exam! Yippee!!

So here's the recipe below that I found searching the web. The only thing I had to make up on the fly was the sauce: I combined 1/2 cup of currants that I pre-soaked in red wine with 1/2 cup balsamic vinegar, 1/2 cup apple juice and 2 tablespoons of maple syrup. I reduced this until it became thick enough to coat the back of a spoon, then strained it. One word: yummalicious:)

Brown Rice, Lentil, and Spinach Curry
Adapted from Pilaf, Risotto and other ways with Rice by Sada Fretz
Serves 3 to 4

Ingredients:
3/4 cup lentils
1 1/2 cups water or vegetable stock (for lentils)
1/4 cup extra virgin olive oil
1 small onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 medium carrot, shredded
1 small green chile, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup long-grain brown rice
Salt and freshly ground black pepper to taste
2 1/4 cups vegetable broth
1/2 pound spinach leaves
1 tablespoon freshly squeezed lemon juice

Instructions:
Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the olive oil in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes,until grains turn translucent, then opaque, but not scorched. Stir inthe lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat tovery low, and cook 40 minutes, or until brown rice is to desired doneness. Add the lemon juice,and serve.