Living la Vida Vita

The Free Radicals Among Us

2008-12-02T18:54:00.003-05:00

I picked the wrong week to stop sniffing glue. The book I chose to bring on a road trip home for Thanksgiving had the promising title, "Never be Sick Again," by Raymond Francis. As we all know, our diets should contain more fruits, vegetables and seeds. Unfortunately, gas station convenience stores don't abound in these choices. The best I could find were some roasted almonds and Raisinettes along the way.

Francis' premise is that there is only one source of disease - damaged, dying cells. If you treat them, you treat the disease. Rather than looking for and treating symptoms you look at the causes at the root and treat them. So far, so good. Unfortunately, according to Francis, the toxins that attack us are in every aspect of our life. He even compares our showers to gas chambers because water is chlorinated. Everything from our dishwashers to our toothpaste are suspect. While I don't doubt there are some less than desirable elements in all these things, it is part of the modern world and largely unavoidable unless you wish to swaddle yourself in cotton (of course, making sure it's organic) and seal yourself off from society. Fear is its own toxin.

I believe strongly you can improve your well being by modifying your diet and getting a good walk in daily. I also believe if you look too closely at every element around you, you are bound to find "dangers". Make the changes you can a) afford, b) incorporate and c) sustain. My cell phone may be shooting death rays into my head every time I use it, but it is my most affordable, convenient and safe option. Be realistic and non-reactive to health updates and warnings. After all, a grain of salt doesn't have enough sodium to hurt you.

A Not so Guilty Pleasure

2008-11-23T13:45:00.004-05:00

There are a few things that excite me in life. Anything free and stuff that tastes ridiculously better than it should. (OK, some other things make my pulse race too, but I don't have time to list them all).

I recently whipped up a concoction starting with tofu and ended up with one of the best chocolate mousses I've ever had. I would serve it for dessert with no caveats or apologies. It doesn't taste "almost" good, or pretty good "considering". It's just flat out good. My success encourages me to try some other flavor combinations. More to come.

Unapologetically Vegan Chocolate Mousse

Serves 6

1 box Murin silken tofu (light, soft)

2 cups low-fat vanilla soy milk (or other flavor)

1 bag (11.5 ounces) chocolate chips (I used 60% semi-sweet Ghiradelli)

1 teaspoon vanilla

Small dash sea salt

Place the tofu in the container of the Vita-Mix. In a medium bowl combine the soy milk and chocolate. Microwave on high for 1 minute. Stir and repeat for another minute. The combination doesn't have to be homogeneous, you just want to melt the chocolate and the soy milk is a good medium in which to do that.

Add the chocolate mixture to the container along with the vanilla and salt. Cover and blend on medium speed until the color changes. This will also serve to whip some air into the mixture.

The mixture will be soupy at this point, but will set-up when chilled. Pour into individual serving glasses/bowls or one large bowl. Chill for several hours or preferably overnight.

Please tell me that's mustard

2008-11-17T21:07:00.001-05:00

I almost didn't post this recipe because the picture is so unappetizing, but in an effort to complete my trilogy of condiments (see recipe for ketchup, still have to do mayonnaise) I felt I must. This could definitely be made much more attractive by omitting the dill. The combo of dried green and yellow turns into an unsightly, unmentionable. Regardless, to a blind person this would go very well on a bratwurst.

Dill and Apricot Mustard

Makes 1 1/2 cups

(adapted from the Herb Companion, September 2008)

2 tablespoons mustard powder

1/2 cup whole yellow mustard seed

1/2 cup coarsely chopped dried apricots

1/2 cup water

10 tablespoons cider vinegar

2 teaspoons kosher salt

1/4 cup plus 2 tablespoons chopped dill leaves

Mix together mustard powder, mustard seed, apricots, water and vinegar in a mixing bowl. Cover and let stand at least 2 hours or overnight.

Transfer mustard to the container of the Vita-Mix. Add salt and sill. Process until seeds begin to bread down and mustard becomes spreadable. (Some seeds will remain whole.) store in a tightly sealed jar in the refrigerator up to 1 month, or frozen for longer storage.

Blind Date

2008-11-16T20:52:00.003-05:00

Having originally found this recipe in a publication of Cooking Light, I'm not really sure why it would fit that magazine. True, without eggs it is likely lower in cholesterol than your average quick bread, but with a cup of sugar, and a cup and a half of dates it will definitely spike your blood sugar. The texture of it turned out more like an English steamed pudding. I made this in a bundt pan, but if you happen to have a11 x 7-inch baking pan, what the recipe called for, you can use that. It doesn't fill up the entire bundt pan, but when it's flipped out the crown shape still gives it some dignity.

This is a hearty, aromatic tea cake.

Date Spice Cake

Serves 8 to 10

(adapted from Cooking Light)

1 1/2 cups majool dates, chopped

1 cup low-fat vanilla soy milk

1 cup sugar

6 ounces soft light tofu, drained (about 3/4 cup)

3 tablespoons unsalted butter, softened

1 1/2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Powdered sugar

Preaheat oven to 350 degrees.

Combine the dates and the soy milk in the container of the Vita-mix. Process until almost smooth on high. Add the sugar, tofu and butter. Process until smooth.

In a medium bowl combine all the remaining (dry) ingredients. Pour the date mixture over it and fold in until it is just combined.

Spoon into a greased 10-cup bundt pan. Bake in the middle of the oven for 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert and remove cake from pan. Sprinkle with powdered sugar and serve.

Green from the inside out

2008-11-12T22:44:00.005-05:00

I'm probably one of the last people with a Vita-Mix to hear about the green smoothie. If you're rolling your eyes at my cluelessness and lateness to the Cool Party, feel free to skip ahead. If, by chance, you are scrunching your eyebrows in confusion, then read on and I will explain.

Green smoothies are gaining in popularity in health circles. The idea behind them is that you can turn your morning smoothie into a powerhouse of nutrients and drink your multi-vitamin instead of swallowing it as a pill. Why green? According to Victoria Boutenko, author of several books on the subject, (most recently, "Green for Life") we don't get enough greens in our "evolved" human diet. Considering we share 99.4% of our DNA with chimps, we should be eating more like them. They get most of their nutrients from green things, then some fruit, some seeds, and only occasionally the stray piece of meat or insects.

I was pretty surprised when I read the list of things that greens rebalance for our systems. They up the alkalinity of your stomach (that's a good thing), they are loaded with protein, vitamins, minerals and chlorophyll.

But even Ms. Boutenko, a veteran raw foodist found it hard to stomach the amount of greens recommended on a regular basis. Enter the green smoothie.

The fun thing about them is I get to customize it each morning. A little bee pollen, some flax seeds, radicchio, why not some coconut water and left over sweet potato. The bitter taste of greens disappears.

Just to give you an example of my kitchen alchemy, this morning my smoothie had:

Kitchen Sink Green Smoothie

(Makes 32 ounces)

1 head of endive

handful of red grapes

handful fresh cranberries

1 tablespoon fresh bee pollen

1 tablespoon flax seeds

3 tablespoons ground hemp seeds

1/4 cup non-fat plain yogurt

1/2 cup freeze-dried peaches

1 tablespoon Manuka honey

some ice and water to make things meld.

It becomes the healthiest dumping ground ever and, even better, I feel completely justified in all the weird magical powders I've gotten on a whim at the health food store.

Unbeerable

2008-11-05T22:11:00.006-05:00

I would like to say the reason I haven't posted recently is because I'm monumentally busy, and though I am occupied I have certainly found time to cook. Unfortunately, not all these times have lead to brag-worthy successes. In the spirit of full disclosure and honesty I will tell you about the latest misfire, pun intended (wait for it...)

I found a stellar beer bread recipe, which not only sounded delicious, but would neatly make use of the leftover bacon and odd bits of cheese in my fridge. (Anything with four tablespoons of butter drizzled over the top before baking has got to be good.) It was a breeze to stir together and I had it in the oven in minutes.

Not long after it went in plumes of smoke started exhaling from the oven. When I peeked in I could see the problem. The bread had risen as expected and in so doing spilled the melted butter over the edges of the pan onto the floor of the oven.

Now, my smoke alarms are not only sensitive, but inter-linked. If one goes off, they all go off. It's a loud, ear-splitting beep. I immediately opened all the windows and started fanning the alarms from underneath, hopping from one to another because I was unsure which one had started the chorus. And if you're wondering why I didn't just take the battery out, I'm one step ahead of you. Seems that once the life-saving mechanism is tripped it has a mind of its own and there's no negotiating.

By this time both cats are looking terrified under the coffee table, one is panting and both are meowing the way cats do when you take them on a long road trip. What was probably minutes seemed like hours. Finally peace was restored and my apartment was left smelling like a bombed out homeless shelter.

The saddest part was the anemic loaf of bread sitting, half-baked, on top of the stove gasping it's final breaths. I tried salvaging it by popping it back in. I figured all the problem butter had run off so I was past the point of danger. I was wrong. The #(#@***@!! alarm went off two more times! I'm sure my neighbors love me. I finally gave up completely and shoved the whole half-assed mess down the disposal.

And that, ladies and gentlemen, is why there is no post for Bacon Cheddar Beer Bread.

"Bananana Doo Doo Da Doo Doo"

2008-11-01T09:43:00.006-04:00

Admittedly, there is no reason to make banana bread in a Vita-Mix... other than it's really cool.

This is good to know if you are someone without a stand mixer or even a hand held mixer, but occasionally get the itch to bake. As long as you don't combine your wet and dry ingredients in the machine, your V-M will assist you beautifully in whipping up a batter.

This banana bread was passed on to me from Scott Moore. He said it came straight from Betty Crocker. Now, there's a lady you can trust when it comes to down home baking. This is super moist and bursting with banana flavor. The only change I've made is to add vanilla.

Blender Banana Bread

Makes 1 loaf

(Adapted from Betty Crocker)

1/3 cup unsalted butter, softened

1 cup sugar

3-4 over-ripe bananas

2 eggs

1/3 cup water or juice

1 teaspoon vanilla extract

1 2/3 cup flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

Preheat the oven to 350 degrees. Combine the butter and sugar in the container of the V-M. Start on #1, increase to #5 or #6 with bursts at higher speeds if necessary. Stop and scrape any bits stuck to the sides that you can't get by using the tamper.

With the motor running on #5, add the banana, eggs, water and vanilla. Run until thoroughly combined (at this point, before there is flour added, you don't have to worry about over-mixing and making the dough tough and rubbery. This is because gluten in the flour causes this when it gets wet and over-worked.)

In a bowl whisk together the dry ingredients. Pour the banana mixture over it and stir/fold in with a spatula. Pour into a buttered/sprayed loaf pan and bake for 55-60 minutes.

Cool in the pan for 20 minutes. Run a knife around the edges of the pan to loosen and turn out onto a cooling rack to cool completely. Although tempting, try to resist cutting into the loaf before it's completely cooled. It needs some time to gain structure.

What's in a Name?

2008-10-28T20:37:00.003-04:00

I realize this is a little bit of a tease, but hopefully it will also be motivational.

I had leftover cauliflower curry and some potatoes au gratin. Looking at them they just seemed like tired leftovers, but I threw them in Thor and whipped them up with some chicken stock and viola, soup. More accurately, it was a rich, creamy potage. When experimenting with food I've found it is a good idea to hold off on naming the dish until finished. So much of success is defined by expectation. For a soup it was a little thick, but by calling it a chowder or potage I hit the nail on the head. It's all in the spin, don'tcha know.

Of course, I can't pass on a precise recipe for you (there's the tease) because it was a one time shot. I think I may start designating one night a week for cleaning out the fridge and seeing what delights materialize.

Out of Your Gourd Good

2008-10-25T19:00:00.000-04:00

I'm not the first to think of it by far, but pumpkin makes a great base for smooth, custardy, sweet things. Pie, mousse and ice cream come to mind. You can double up on this recipe if you are making it for a group. I tend to like to make smaller batches because I live alone and can make my way through a pint before growing bored of the flavor. (Here I paired it with homemade granola).

Pumpkin Ice Cream

Makes 3 cups

5 egg yolks

3 ounces brown sugar

1/2 cup half and half

1 cup 2% milk

1 teaspoon vanilla

Dash kosher salt

8 ice cubes of pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/2 can sweetened condensed milk

To make the custard whisk the egg yolks with the sugar in a bowl. In a saucepan, heat the half and half and milk over medium heat until just below boiling. In a small, steady stream add the hot milk mixture to the yolks. Return the milk-yolk mixture to the saucepan and return to medium heat. Whisk fairly constantly until thickened, about 10 minutes. Remove from heat and stir in the vanilla and salt. Transfer to a closed container and chill.

Place pumpkin cubes and custard into the container of the Vita-Mix. Add the spices. Start on variable #1. Increase to #10. Run until combined and smooth, 30-40 seconds.

Transfer back to custard container and freeze for 3 to 4 hours. Place frozen mixture with sweetened condensed milk in the container of the Vita-Mix. Blend on variable #1, increase to #10. Stop as soon as four mounds form. This can be eaten soft serve or frozen a final time for a perfect scoopable ice cream consistency.

Therapeutic Baking

2008-10-23T11:49:00.008-04:00

I'm at home sick today. And although it is completely warranted, I find myself with enough energy to bake. Actually, it gives me energy and comfort. It's cathartic to measure things out, have them work as they should and fill the house with the domestic smell of sweetness.

I love my Kitchen-Aid and would never give it up. However, I've found there are some joys to using Thor for baking I never would have expected. Creaming butter and honey (especially if you haven't planned ahead and brought it to room temperature) can take a long time and not fully homogenize. As long as you only use the Vita-Mix for the wet ingredients you won't have to worry about over-mixing the batter.

Typically I add some salt, but the honey has enough sodium it doesn't go missing. This bread is super moist and the lemon oil gives it a lift from being too earthy.

Honey Pumpkin Tea Bread

Makes 1 loaf

(Adapted from the National Honey Board)

1 stick unsalted butter

1 cup honey

1 cup canned pumpkin (not pumpkin pie filling)

2 large eggs

1 teaspoon lemon oil (may substitute 2 teaspoons fresh lemon juice)

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

Preheat the oven to 350 degrees. Spray a 9x5 loaf pan with baking spray.

Combine the butter and the honey in the container of the Vita-Mix. Start on variable #1, increase to #7. Run to completely homogenize the mixture. Add the pumpkin. Blend in on #5, using tamper if any sticks to the sides. Add eggs, lemon oil and vanilla. Run again on #5 as before.

In a medium bowl combine the flour, baking soda and spices with a whisk. Pour the wet mixture over all and fold in. Do not over mix.

Pour into the prepared loaf pan. Bake for 60- 65 minutes. Cool in pan on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.

Take-Two Granola

2008-10-22T14:48:00.004-04:00

My boyfriend has unlocked the magical mystery to homemade yogurt. I failed miserably on my first attempt, so I am profoundly grateful that someone in the family has figured it out.

To contribute my part I went back to the drawing board on granola to serve with it. You have complete control over what you add or subtract from this blend as long as you keep the wet to dry ratio of ingredients fairly consistent. This becomes just one more dumping ground for pantry leftovers.

Homemade Granola

3 cups uncooked oatmeal (not quick cooking or instant)

1 cup chopped almonds

1 cup dried cranberries

1/2 cup unsweetened shredded coconut

1/4 cup brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

2/3 cup maple syrup

1/c cup honey

1 tablespoon vanilla extract

Mix together all but the maple syrup, honey and vanilla in a large bowl. In a glass measuring cup combine the syrup, honey and vanilla. Pour over the dry mixture. Stir to thoroughly combine. Bake on a cookie sheet with sides, lined with parchment paper. Bake for 35-45 minutes.

Allow to cool completely on baking sheet.

Store in airtight container

Gas Station Chili

2008-10-20T22:34:00.004-04:00

Ok, so it's not much to look at. But to be fair, neither is traditional chili.

I'm kind of weird about my meat. I don't enjoy steaks or ground meat in any of its many forms, i.e. hamburger, spaghetti sauce, lasagna. But give me a strip of dehydrated cow and I'm in heaven. I find the salty, chewy consistency of jerky utterly irresistible. So the idea planted in my head of using jerky in place of hamburger in chili. Once I was in prepared-food mode I thought of some other short-cuts that might be fun. Salsa! Canned beans! This effectively did away with the need for the spice cabinet. While I used much higher quality ingredients than the corner 7-11 (all can be found at Trader Joe's), technically speaking one could make this from ingredients found at the gas 'n' sip... thus the name. There's something comforting in knowing an all-American meal is just a flickering neon sign away.

Gas Station Chili

Serves 4

6 ounces peppered beef jerky (or any favorite flavor)

16 ounces spicy tomatillo salsa (or any favorite flavor)

15.5 ounce can Cuban style black beans, undrained

15 ounce can kidney beans*

Put the beef jerky in the container of the Vita-Mix. Set on #6, start and stop in bursts until the jerky is a uniform "grind". You don't want it to entirely loose it's integrity and turn to powder, but you don't want large strips remaining either.

Microwave the salsa and the beans until hot, about 4 minutes. Stopping after 2 minutes to stir.

Add the salsa and beans to the Vita-Mix. Pulse on #3 until combined, but still chunky.

Microwave in serving bowls if not hot enough.

Serve with extra-sharp cheddar cheese and ciabatta bread.

*I didn't try it with the final can of kidney beans, but think the intensity of flavor would have stretched over another can if desired.

Parsnippity!

2008-10-19T14:29:00.005-04:00

Parsnips are a completely under-utilized vegetable. Ask six people what they are. Three will think you mean a turnip. The other three will have no idea what it is, though they vaguely know you find it in the produce aisle.

Parsnips look like albino carrots and taste piney. They often play supporting cast to a more dominant vegetable, but I think they deserve center stage.

This is a fall soup that does just that. The one carrot to the pound of parsnips give the soup its orange hue. The flavor is subtle and over-all earthy, but once you peel and chop the raw guys you'll know what lends this soup it's distinct, hard to place flavor.

Parsnip Soup With Caramelized Apples

Makes 5-6 servings

(Adapted from Bon Apetit, Nov. 2001)

2 tablespoons unsalted butter

1 large apple, peeled, cored and thinly sliced

1 cup chopped onions

1 pound parsnips, peeled, chopped

4 cups chicken broth

2 tablespoons half and half

Squeeze of fresh lemon juice

Salt

Freshly ground black pepper

Melt butter in a heavy large pot over medium-high heat. Add apple slices and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of the apples to a small bowl; set aside for garnish.

Add onions and carrot. Saute until onions begin to soften, about 3 minutes. Add parsnips and broth. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Using a ladle for the solids and then pouring in the liquid, transfer the soup to the container of the Vita-Mix. Start on variable #1, then increase to #10. Run until completely smooth, about 2 minutes. Add the half and half and lemon juice. Blend on #1 to incorporate. Salt and pepper to taste. Garnish each bowl of soup with reserved apples.

Happy Accidents

2008-10-14T19:01:00.004-04:00

There's a reason they call it Gingerbread and not Molasses-bread. But all too often you find a recipe with too much "edge" which comes from an overdose of black strap molasses.

As a happy accident (seemingly the story of my culinary experiences) I only had half the amount of molasses for this gingerbread. In its place I substituted honey, one of my current favorite flavors. The result is a super moist, milder cake, still redolent with spices, but not as bracing.

Honey-Gingerbread

1/2 cup milk

1 tablespoon lemon juice

Finely grated zest of 1 lemon

1/2 cup firmly packed brown sugar (light or dark)

2 large eggs

1/4 cup molasses

1/4 cup honey

1 stick unsalted butter, melted and cooled

1 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

Preheat oven to 350 degrees. Butter an 8-inch cake pan.

Mix the milk, lemon juice, zest, brown sugar, eggs, molasses, honey, butter and vanilla in the container of the Vita-Mix. Start on #1 variable. Increase to #7. Run until combined, about 1 minute.

In a medium bowl, whisk together the dry ingredients. Add the dry ingredients to the container. Pulse on #5 a few times to incorporate. Do not over blend.

Pour into the cake pan.

Bake for 40 minutes, or until the top of the cake is dry and the cake has just begun to pull away from the sides of the pan.

Cool in pan before cutting.

More Than a Pound Cake

2008-10-12T16:09:00.005-04:00

This is one of those lifetime finds. My friend had a slice of this pound cake last year at her office over the holidays and couldn't stop raving. My friend is very knowledgeable and particular about her baked goods, emphasis on the "good". On her recommendation I have been holding tight to the recipe. The impulse purchase of a new bundt pan spurned the making of it.

It is a testament to both the pan and the cake that it unmolded beautifully - nothing is more frustrating than spending time and ingredients making a cake only to have it stick to the sides and implode. When looking for a bundt pan you want it to be heavy. Nordicware makes great products.

The Ultimate Pound Cake

8 ounces cream cheese, softened

3 sticks unsalted butter, softened

3 cups sugar

6 eggs

2 tablespoons vanilla extract

1 tablespoon almond extract

1 tablespoon lemon extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Preheat oven to 325 degrees.

Combine the cream cheese and butter in the container of the Vita-Mix. Start on variable #1, increase to #8. Use the tamper to make sure all the goop makes it to the bottom for mixing.

Add the sugar. Blend on #8, using tamper until all is incorporated and creamed, about 3 minutes.

Crack the eggs into a pitcher. Add the extracts.

Add the eggs one at a time, blending well after each addition. (Keep on #8). The extracts will take care of themselves as you add the eggs.

In a medium bowl whisk together the flour, baking soda and salt.

Pour the mixture into a large bowl. Fold in the dry ingredients.

Pour the batter into a 10 cup bundt pan sprayed with non-stick baking spray. Cook for 1 1/2 hours. Cool for 1/2 hour in the pan. Invert to unmold on plate.

The Ugly Duckling Gets His Due

2008-10-11T16:41:00.003-04:00

You're probably thinking this looks a lot like the chocolate mousse I posted over a month ago. But it is a very different creature. This is chocolate coconut pudding and the secret is tofu. Before you stop reading, hear me out. If you are incredulous about the merits of tofu this is exactly the recipe to convert you. Yeah, yeah, heard that teaser before. What makes this dish different is that the tofu is there for consistency and body and it does a marvelous job of both. There is no beany, weird taste.

It makes a luscious, creamy pudding that takes about five minutes and is packed with protein. What's not to love?

Chocolate Coconut Pudding

Makes 4 cups

1 cup coconut milk

Dash of cinnamon (optional)

1/4 cup agave nectar

1/4 cup cocoa powder

1/8 teaspoon sea salt

1 12.3 ounce box Lite silken firm tofu, drained

1 teaspoon vanilla (or coconut extract if you want more punch)

Bring the coconut milk to a boil. Add the agave, cocoa and salt and bring back up to a boil. Whisk to combine.

Place the drained tofu in the container of the Vita-Mix. Add the cocoa mixture and the vanilla. Start on variable #1. Increase to #10, then high. Run for about a minute, using the tamper to get any stubborn cocoa from the sides.

Pour into a lidded container and chill for at least 2 hours.

'Shroom, 'Shroom!

2008-10-10T21:19:00.001-04:00

I had plans to make a pumpkin soup, but the co-op had no canned pumpkin. I guess they deem it a seasonal food and apparently it's not the season (baffling). No worries though. Instead I improvised this delicious mushroom soup. It's somewhere between a bisque and a chowder. The corn gives just a whisper of sweetness. If you're looking out for your health you could switch out the butter for olive oil and the half-and-half for low-fat milk. But I find every once and a while it's worth a little extra.

Mushroom Bisque

Makes 5 cups

2 tablespoons unsalted butter

1 pound mushrooms, sliced

1 leek, sliced and rinsed

7 ounces fresh or frozen corn

1/2 teaspoon kosher salt

Freshly ground black pepper

1 tablespoon fresh rosemary

1 1/2 cup 2% milk

1/2 cup 1/2 & 1/2

Melt the butter in a saute pan (12-14 inches is best to allow the vegetables room to "breath"). Add the mushrooms, leek and corn. Saute for about 10 minutes, until all has wilted and shrunk a bit. Add salt, pepper and rosemary and continue to cook for another minute.

Transfer the mixture to the container of the Vita-Mix. Add milk and half-and-half. Start on variable #1, increase to #10, then high. Run for about 8 minutes to puree and heat soup.

Citrus on Steroids

2008-10-09T21:11:00.005-04:00

"Never eat anything bigger than your head." It's a good rule to live by. But recently I found this mammoth Pammelo at the store and I had to have it. Pammelos are like giant grapefruits. (The picture shows it next to my keys for scale).

The sticker promised it to be as sweet and juicy as a ruby red. Instead the inside of mine was a bit on the dry side. Still I found it fascinating and compelling to pick at.

I'm making my way through it in at least two sittings. Thus keeping the rule intact.

A Match Made in Heaven

2008-10-05T22:06:00.005-04:00

Thor has a girlfriend! It was only a matter of time. I mean, he's such a stud I'm surprised word of his bachelorhood didn't get out sooner.

I was making a chocolate tart for my friend's house warming and used Thor to make the filling (I like his help even though it can pretty easily be done by hand). But to make the crust I used my trusty Kitchen-Aide. She's older than Thor by about seven years and a few inches shorter than him. She's a quite, brushed steel which doesn't foretell of her own strong engine. She has different motives in the kitchen, but matches Thor's power pound for pound. They make the perfect pair because they compliment each other's strengths.

I find it perfectly appropriate that the first thing they should create together be lustful chocolate, smooth and rich. A beautiful partnership.

Chocolate Tart

Adapted from "Cook with Jamie," by Jamie Oliver

(makes 1 11-inch tart and 1 10 x 4-inch rectangular tart)

For the pastry

1 1/4 cups plus 3 tablespoons unsalted butter

1 cup sugar

a pinch of sea salt

3 large eggs

4 cups flour

1 cup plus 2 tablespoons cocoa powder

For the filling

3/4 cups plus 2 tablespoons milk

2 cups heavy cream

3 1/2 tablespoons sugar

12 1/2 ounces dark (70%) chocolate, broken up

2 large eggs

Cream together the butter, sugar and salt. Add the eggs one at a time, blending after each addition. Stop mixer and scrape down sides to thoroughly combine. While the mixture is coming together, sift the flour and cocoa into a bowl. Slow the motor to the lowest setting on the mixer. Add the flour mixture gradually. Mix until just combined. Don't overwork the dough. Place the dough in a large zip-lock bag and flatten out into a disc shape. Seal the bag and refrigerated for at least an hour. Roll out and line the tart pans. You may need to "cut and paste" the dough to fit the pan. Don't worry. You can work with this dough very easily and it will forgive you. Freeze the dough-lined pans for half an hour.

Preheat the oven to 350 degrees and blind bake the pastry for 12 to 15 minutes or until it is firm and almost cookie-like. Remove from the oven and turn the heat down to 325.

Meanwhile, make the chocolate filling. Place the chopped chocolate in the Vita-Mix container. Heat the milk, cream and sugar to just below boiling. Pour the milk mixture over the chocolate and run on #3 until combine. Add eggs and run again to combine all. Pour chocolate filling into the two tart crusts. Bake for 15 minutes. Turn the oven off and leave tarts alone for about an hour. It will keep firming up as it cools. Cut with a hot, dry knife for clean slices.

Taking a Second Taste of an Ol' Pucker

2008-10-01T22:28:00.008-04:00

To be honest persimmons are prettier than they taste. Sort of the dumb blonds of the fruit world.

There are two varieties widely available in the U.S., the Fuyu and the Hachiya. The latter is responsible for the bad rap (if any) the persimmon has received. It is extremely astringent and immediately causes a reflexive, unpleasant puckering of the mouth. The Fuyu, however, a Japanese variety, is jammy and sweet when ripe. The window of opportunity between unripe and over-ripe is narrow- about a day. Their skin is very thin and they become vulnerable when ready to eat. (Be aware of this when transporting them.)

They are unremarkable in flavor, but filled with iron and vitamin c. Each fruit has a whopping 3,641 IU (International Units) of vitamin A. They make a great textural addition to smoothies. I am fortunate enough to work with someone who has a persimmon tree in his yard. He brought two in for me. This smoothie kicks off the season.

Persimmon Smoothie

Makes 2

1 frozen banana

2 ripe Fuyu persimmons

1 small apple, quartered

1 cup ice

1/2 cup water

1 tablespoon bee pollen

Place all in the container of the Vita-Mix. Start on variable #1, immediately increase to #10, then high. Run until all is incorporated and smooth, about a minute.

In a Scramble

2008-09-28T19:07:00.001-04:00

In our attempt to make a quick getaway from the city on Friday night (to get up to the Hudson Valley Garlic Festival) we did a dine-and-dash. I had eggs and leftover bits of cheese. I threw it all into the blender and experienced Vita-Mix "scrambled" eggs for the first time. I only put that in quotes because they are a slightly different animal than traditional scrambled eggs. Because the machine completely homogenizes the mixture the texture is fluffy and almost custardy. Sort of like souffle-meets-an-omelet in consistency.

Of course there is no need to add anything, but it's a great way to use up the this-and-that in your fridge.

Dinner in a Scramble

Serves 2

1/4 cup shredded Parmesan cheese

2 tablespoons sharp cheddar cheese

2 tablespoons hard goat's milk cheese

1/4 a small onion

6 eggs

1/4 cup plus 2 tablespoons milk

2 tablespoons water

Sea salt

Freshly ground black pepper

Place all the cheeses and onion in the container of the Vita-Mix. Start on variable #1. Increase to #10. Run until the cheese is all grated and combined (if using solid chunks).

Stop the machine and add the eggs, milk and water. Start the machine on variable #1, increase to #10, then high. Run the machine for about 8 to 10 minutes until the mixture thickens and the sound changes. Sprinkle with sea salt and pepper. Viola! Dinner.

Can You Smell me from There?

2008-09-27T18:28:00.011-04:00

This should be a scratch-and-sniff screen to convey the potency of this celebration. There's pretty much nothing you can imagine that hasn't been done to garlic. Stuff it, pickle it, puree it, fry it, dry it, even whip it into ice cream (not recommended).

The Hudson Valley Garlic Festival is very well-organized and laid out. There are long corridors of all-garlic food products, areas for eat-now food stalls and a long stretch of craftsman's wares, very wisely segregated from the greasy fingers of garlic eaters.

We hit the ground running with Garlic Knots; think dinner roll meets garlic bread. We chased that with fried garlic, 'cause how can you not try that? I was expecting crunchy, tempura-style cloves, but instead they were like oily roasted garlic. Good, but not that different.

We sampled our weight in pickles and dips.

There is a whole separate area showcasing varieties of raw garlic and growing information. As you know, I have no green thumb. In fact, my boyfriend needed to rescue the herbs I bought just last week. I seem to rise to the occasion of killing green things. So I saw this pavilion as more of a photo opportunity than a learning experience.

The only void in the festival was the lack of breath mints. We were shocked a gum or mouthwash company wasn't handing out samples. A perfect marketing opportunity wasted.

We came away loaded down with pickles and olives and honey (oh my!) Our bellies are full, our breath is foul, and we will sleep easy knowing tonight no vampires will come knocking.

Got Gas?

2008-09-27T11:07:00.004-04:00

My honey and I sped through Maryland, Delaware and New Jersey last night to arrive in Hudson Valley, NY (well, Kingston, NY more specifically) for the 19th annual Hudson Valley Garlic festival. I've been to the Gilroy Garlic Festival in California, but this is the largest one on the East Coast. They expect 40 to 50,000 people to descend on the small town of Saugerties, all for the love of the stinking rose.

I will, of course, have a "post game" report tonight upon my return from today's festivities. For now all I can say is that New Jersey has some very odd laws. We stopped to get gas last night only to find men in yellow coats doing all the filling. Thinking this peculiar to the station, we drove on to the next rest spot. Turns out it's against the law to fill your own tank. Illegal? Huh? All the more frustrating is that they've installed self-serve pumps which require you to slide your card payment. But, God forbid you go as far as selecting your gas level and you will incur the wrath of the Gas Attendant. You do not want to get these guys mad. Apparently it's a very stressful job. Either that or their about to die from prolonged boredom and are trying to maintain control of the few duties they have. Hostile, inefficient and irritating.

We asked the hotel clerk what this was all about. "I guess people just like to be treated." No, that's called "luxury" not mandatory law. Very strange.

No Longer Got the Blues

2008-09-23T22:15:00.003-04:00

"Put the blue box down and walk away slowly. Keep your hands where we can see them."

If I had known just how easy homemade mac and cheese could be I would have tried it a long time ago. Then again, it's made a LOT easier with Thor. You can use up leftover odd bits of cheese, play around with whatever veggies you have on hand, even omit the pasta altogether convert it into a gratin.

Better-Than-Box Mac & Cheese

Serves 4

5 ounces uncooked macaroni

2 cups frozen or fresh broccoli

5 ounces extra sharp Cheddar

2 ounces Gorgonzola dulce (or other mild blue cheese)

1 cup hot milk

2 tablespoons flour

1/4 small onion

1 1/2 teaspoon Worcestershire sauce

Freshly ground black pepper

1/4 teaspoon kosher salt

1 small garlic clove

2 tablespoons toasted wheat germ

3-4 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. Butter a 2-quart casserole dish.

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente, Drain well and pour into prepared casserole dish. Distribute broccoli over pasta.

Meanwhile, place the cheese, hot milk, flour, onion, Worcestershire sauce, pepper, salt and garlic in the container of the Vita-Mix. Start on #1 variable, increase speed to #10. Blend until cheese is melted and onion is incorporated.

Pour cheese mixture over macaroni. Sprinkle top with wheat germ and Parmesan cheese. Bake uncovered for 30 minutes.

Totally Tuberlicious!

2008-09-22T21:45:00.003-04:00

Eating veggies and dip can feel healthy, but when it's loaded with sour cream and mayo the intention is lost. This dip is a great answer to having a healthier dip. It still has mayo (you may be able to substitute non-fat Greek yogurt for a lighter version), but carrots pack it with additional nutrition.

Ginger-Carrot Dip

Makes about 2 cups

(Adapted from Gourmet, August 2007)

1/2 cup mayonnaise

1 1/2 tablespoons seasoned rice vinegar

1 tablespoon soy sauce

1/4 teaspoon toasted sesame oil

5 medium carrots, coarsely chopped

1/4 cup chopped peeled ginger (I used jarred)

2 scallions, coarsely chopped, 1 or 2-inches of the tops cut off

Combine all the ingredients in the container of the Vita-Mix. Start on variable #1, immediately turn to #7 and run until completely smooth, 1 to 2 minutes. Chill in a covered bowl for at least 1 hour.

Serve with pita toasts and veggies.

The Mother of Invention

2008-09-21T20:46:00.000-04:00

One of the joys of being on the open road is the freedom from rules and expectations. No exercise regime, no diet. Following these freedoms one is more open to discoveries.

My honey, though he claims to have grown up in America, had never eaten a s'more. This appalled me (as well as the clerk at the gas station where we stopped for supplies with whom I shared the alarming fact). Though not grounds for immediate dismissal, I felt a personal obligation to remedy the situation.

He was in charge of the campfire. I was in charge of ingredients. Not a real challenge, there are only three last time I checked. Marshmallows: got 'em. Hershey's bar: got it. Graham crackers... Graham crackers. Nowhere to be found in our one-stop-gas station-convenience store. We got a few more odds and ends and headed back to our cabin to make a fire and roast marshmallows.

That's when a sense of freedom took over. I threw aside rules and did the unthinkable. I tinkered with a classic. I sandwiched a toasty, gooey marshmallow between two Pringle's. Salty-sweet, gooey-crunchy, and all together good.

You'll loose the smokey nuance an outdoor wood fire lends it, but you can try the pairing at home if you have a gas stove or, even better, a fire place.

Not (Just) Another Tomato Soup

2008-09-20T20:40:00.000-04:00

I realize this is my third tomato soup post of the season. I would apologize, but they're all so different and worthy in their own right. First you've got your classic Cream of Tomato Soup. Then you've got a thick, robust Almost BLT Soup and now this one. It has a fusion feel to it. The trilogy of flavor components; garlic, ginger and coconut milk, give this a distinct tropical mood. The tomato makes it taste fresh from the backyard garden.

Fusion Tomato Soup

Makes 6 cups

2 teaspoons safflower oil

1 onion, chopped

1 1/2 tablespoons fresh minced ginger

1 clove garlic, minced

1 cup chicken broth

1/2 cup, plus 1/3 cup coconut milk

28 ounces fresh tomatoes (about 3 large)

1 tablespoon, plus 1 teaspoon sugar

1 teaspoon hot sauce

2 teaspoons salt

Chopped cilantro, for garnish (optional)

Fried shallots, for garnish (optional)

Heat oil in a Dutch oven over medium-high heat. Add onion and saute for about 10 minutes, until the onions are softened and fragrant. Add ginger and garlic, saute 2 minutes. Add broth, coconut milk, tomatoes, sugar, hot sauce and salt. Start on variable #1, increase to #10, then high. Run for 1 minute.

Serve hot with chopped fresh cilantro and fried shallots (optional).

They All Scream for Ice Cream!

2008-09-19T22:57:00.001-04:00

The illusive ice cream beast. I know all the promo-videos show someone making ice cream, but it's more like a runny sorbet consistency and if you freeze it, it pretty much turns into a rock. My loyal peanut gallery had expressed making "real" ice cream from the Vita-Mix as a top priority. I was on it. Granted you have to temper it by freezing after you blend it so you can't eat it immediately. If you're looking for instant gratification, you're going to have to settle for the runny stuff, but if you can hold out, this is truly worth the wait. The beautiful thing is that you can use this vanilla base for any number of flavors. I haven't started experimenting yet, but the sky's the limit!

Toasted Coconut Ice cream

Makes 3 to 4 very rich servings

1 cup whole milk

small tin sweetened condensed milk

2 teaspoons vanilla extract

6 frozen ice cubes of coconut milk

1/2 cup toasted unsweetened coconut

Place all in the container of the Vita-Mix. Start on variable #1, increase speed to #10. Use tamper to make sure the coconut milk cubes are completely incorporated.

Pour into a container with a lid, or cover with foil. Freeze until set, 8 hours or overnight.

Scoop and serve.

Exotic Breezes

2008-09-18T22:42:00.001-04:00

This has all sorts of exotic flavors going on and they meld perfectly. A lassi is somewhere between a shake and a smoothie, not quite a main course beverage, yet not quite dessert. The traditional Indian lassi you will find on most restaurant menus is mango and no arguing, a marvelous creation. But if I may say so, this rivals the classic.

Cardamom-Coconut Lassi

makes 1 (12-ounce) drink

12 ounces non-fat Greek yogurt

3 tablespoons honey

1/2 teaspoon cardamom

1/4 cup toasted unsweetened coconut

2 ice cubes if you want a thinner, colder consistency

Place all the ingredients in the container of the Vita-Mix. Start on variable #1, increase to #10 and run until everything is combined, about 40 seconds. You may need to use the tamper to get the spices and honey off the edges of the container and thoroughly incorporated.

Limbo Land Snacking*

2008-09-17T21:44:00.000-04:00

*WARNING: This post does not use the Vita-Mix. On rare occasion the editorial staff reserves the right to post recipes that they deem worthy of venturing outside the box, or the blend as it were.

I'm a big fan of foods that don't fit any category. Like pickles. They're really not a side dish or a condiment. They're not a salad. The closest they come to a label is "snack", I guess. They have enough zing to satisfy a craving for big taste without totally ruining your appetite should a meal be around the corner.

Normally I'm a classic kosher dill girl all the way. But lately I've been enjoying the sweet and salty combo. The duo keeps bouncing back and forth in my mouth, never quite settling on one flavor. It's a marvelous dance.

I made these pickles with baby pickling cucumbers I found at the farmer's market, but I see no reason why you couldn't do it with any number of vegetables; cauliflower, baby carrots, okra, radishes, etc.

Somewhere-In-Between Pickles

Makes 16

8 baby pickling cucumbers (just make sure they have a thin skin)

1 1/2 tablespoons kosher salt

1 small onion, thinly sliced

1 cup white vinegar

1/2 cup cider vinegar

1/2 jalapeno, seeded (to taste)

2 tablespoons brown sugar

Dried bay leaf

1/4 teaspoon ground coriander

Slice cucumbers in half lengthwise. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Rinse under cold water. Drain. Return cucumbers to the bowl.

Combine all the remaining ingredients in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumbers. Let stand for 1 hour at room temperature. Cover and refrigerate 24 hours. Store in an airtight container in the refrigerator for up to 2 weeks.

Homecoming

2008-09-16T21:44:00.007-04:00

"Welcome to Vita-Mix Leigh Lambert"

It finally happened. Thor and I arrived at the international headquarters for the Vita-Mix Corporation. There was a sign reading the above as I entered the reception area. They really know how to roll out the red carpet. I felt like a rock star. Everyone was expecting me and they had planned an entire tour of the facility where I saw the household machines assembled and met so many of the faces behind the company.

The company is completely family owned, in its fourth generation of management. The average employee (of which there are about 200 on-site, not counting show reps) has worked there for 15 to 20 years. That's the kind of loyalty the company inspires.

When I met John Barnard, the CEO, I could easily understand why he has such a dedicated staff. He is soft spoken and down to earth. Utterly approachable with a bright, welcoming smile. He came downstairs to meet me and obliged in signing Thor.

I have to tell you what a kick it was to shake his hand. We all have our own personal Mickey Mantels and I got to meet one of mine today. It was the first machine he's ever autographed. Once word gets out, I'm sure he'll be baragged with requests.

Everyone instantly referred to Thor by his given name, which cracked me up. Up to this point he's been more of a character in my head. It was fun to see him come out and play with others.

Everything, and I mean everything, happens at their headquarters in this small town right outside of Cleveland. It's hard to believe you can run an international company from one location. The assembly floor was buzzing with activity (no photos allowed) and spotless. It's bright and spacious, not at all what I expected. The household side is separate from the commercial side, but it all happens right next to each other.

A very interesting note about the commercial side: Vita-Mix designed and sells ALL of the McFlurry machines to McDonald's in the WORLD. That's right, all of them. They also patented the McFlurry spoon. Check it out next time you're at a Micky-D's.

Not a single machine is made until the order is placed. (Had I known, I could have had Thor personalized and signed by all on the line.)

They introduced me to everyone, had gifts for Thor and me (I'm wearing the apron in the picture), I sampled delicious Cheese-Broccoli soup made by their very own recipe developer/chef and made a video for their website in which Thor is featured prominently. It was much more than I expected and most definitely a home coming.

The Countdown

2008-09-15T20:46:00.004-04:00

We are almost at the "finnish line", as it were. So many months in planning and anticipation to come to the Vita-Mix headquarters will culminate in a meeting tomorrow morning. I will get to tour the factory and meet some of the folks behind this simple machine that has changed my life. (Am I getting overly dramatic? Probably not, considering I'm several states away from home and I'm so filled with excitement it feels like Christmas Eve.)

Last night my beau and I ate at Buffalo Wild Wings

Grill & Bar. They do wings right, which is to say they throw them directly in the fryer without any breading or other unnecessary fuss. I sampled their Habenero-Mango as well as their Spicy Garlic wings. The garlic was my favorite.

After all the road food and carbs we've stuffed down our gullets I will welcome a fresh fruit smoothie at Vita-Mix tomorrow.

Here a Paw Paw, There a Paw Paw, Everywhere...

2008-09-14T20:21:00.006-04:00

The 10th Annual Paw Paw Festival in Albany, Ohio! Why else would you drive six hours across the country? Funny thing is that once we got there we had a very hard time actually finding a Paw Paw. We found Paw Paw jam (bought some with Spice Berry) and Paw Paw ice cream (sold out by the time we got to them). This small fruit, the only tropical fruit indigenous to the United States, was eluding us.

Some vendors told us it was a bad season, others told us it was too early for the crop. But we finally found them from a distributor who had bought 500 pounds and getting down to his final boxes.

The season is very short, only a few weeks of premium Paw Paws. They taste like a cross between mango and pear, have a creamy, custardy consistency and several large seeds (technically edible, as is the whole fruit, but we tried it and wouldn't recommend it).

There is a growing movement to bring the Paw Paw to market as the next great fruit the way the kiwi took the supermarket by storm in the early 80s. Given its short season and extreme fragility, this may not be practical. Still, there are plenty of devoted followers who await the fruit every year. There are even studies focused on its medicinal qualities.

We took a meager four away with us so we could eat them before they spoiled. It's strange to be sitting in the middle of America while tasting something so exotic. Close your eyes and find some sand to dig your toes into and you would swear you were in a tropical port.

The Great Adventure

2008-09-13T09:56:00.010-04:00

The adventure begins. We are taking Thor on a pilgrimage to his Motherland. The headquarters of Vita-Mix are located in Cleveland, OH. So, it is to that great state to which we trek.

Up to this point Thor seems unaware of the magnitude of the trip. He has acclimated well to his new home and has never brought up the topic of his birth parents. But I feel it's important he knows his roots and heritage. In a few days we'll arrive at the factory. I expect a torrent of memories will come flooding back to him. Just as well he doesn't know what awaits him, the anticipation would make him anxious.

My honey is from Ohio and thoughtfully booked our first night in Cambridge. He's a pretty classy guy and went for the Best Western. Not the Good Enough Western or even the Pretty Great Western. The Best Western. I do wish I hadn't dropped an earring off the night stand though. In looking for it I found evidence that the Boogie Man does exist and has been living under our hotel bed. And apparently he likes to eat giant orange gumdrops and clips his toenails*. Pretty much what I would have expected, really. (*Note the clippings at the corner of the night stand... yum!)

Hummus Along if You Don't Know the Words

2008-09-12T22:02:00.001-04:00

A while back I did an article about my favorite kabob place and included a recipe for their hummus. It is the best stuff going. It's luscious and garlicky and bright with lemon flavor. But what really wins me over is the texture. It is smooth as silk and on the thin side. I don't like the typical consistency of commercial hummus that could double as sealant. The restaurant makes it from dried garbanzo beans and I was convinced this was the secret. I steered clear of recipes calling for canned beans because I feared it would give pasty results. Turns out the trick is in the tools, not so much the ingredients. The Vita-Mix absolutely demolishes the beans. No graininess remains. I'm free to make hummus again and not have it cling to the roof of my mouth.

Hummus

(Adapted from Saveur magazine)

Makes 4 cups

2 15-ounce cans chickpeas, reserving 3/4 cup of the canning liquid

1/2 cup, plus 2 tablespoons fresh lemon juice

6 tablespoons tahini

3 garlic cloves

Salt

Olive oil

Paprika

Drain chickpeas, reserving liquid. Put chickpeas into the container of the Vita-Mix, add the reserved liquid and 1/4 cup water. Start on variable #1, increase to 7 and run for 30 seconds. Scrape down sides and run on high for another 30 seconds, until mixture is fairly smooth.

With the motor running on #7, add lemon juice through the open lid. Add tahini, garlic and salt. Blend until smooth, at least a minute. Taste and adjust seasonings.

Garnish hummus with some olive oil and paprika. Serve with pita bread, crackers or crudites.

You Can't Beet That

2008-09-11T23:29:00.001-04:00

This is a glorious flavor combination and the color couldn't be more gorgeous. The sweetness of the apples echoes that of the beets and the blue cheese doesn't overpower the quartet. I would recommend cooking more than just the two beets as long as you have the oven cranked up to 400 for an hour (or bake the french fries at the same time).

Beet and Blue Cheese Spread

(Adapted from Cooking Light)

Makes 3 cups

2 beets (about 1 pound)

2 Granny Smith apples, peeled, cored and cut into chunks

1/4 cup (1 ounce) blue cheese (I used gorgonzola dulce)

1 tablespoon horseradish

Preheat oven to 400 degrees.

Leave root and 1 inch of stem on beets. Scrub them and wrap individually in foil. Bake for 1 hour. Cool. Rub outer skin of beets off under cold running water. Trim off beet roots and stems. Quarter beets and place in the container of the Vita-Mix along with all the other ingredients. Start on variable #1, increase to 7 and run for about 30 seconds. Use the tamper if necessary to combine. Chill spread.

Serve with pita chips and crudites.

Can I Get Some Fries With That?

2008-09-11T08:30:00.003-04:00

Ketchup, much like mayonnaise, in it's true form bares very little resemblance to the commercial cousins we grew up with. There is something to be said for the comfort of the familiar, but there is also something to be said for homemade goodness. Go into making this with an open mind. Try to erase the word "Heinz" from your thoughts.

At first I didn't think "a pinch" of each spice would culminate in much of a pronounced flavor, but to my surprise once the brew was bubbling it smelled amazingly like... well, ketchup. This can accompany fries or elevate it to pair with grilled fish.

Homemade Ketchup

(Adapted from Saveur magazine)

Makes 3 cups

28 ounces tomato puree

1 medium yellow onion, peeled and quartered

1 clove garlic

1/2 fresh jalapeno, stemmed and seeded (to taste)

2 tablespoons brown sugar

1/2 cup cider vinegar

Pinch cayenne

Pinch ground mace

Pinch ground cloves

Pinch ground ginger

Pinch ground cinnamon

Pinch turmeric

Salt

Freshly ground black pepper

Put all ingredients except salt and pepper into the container of the Vita-Mix. Start on variable #1, increase to #10. Blend for about 30 seconds until completely uniform and combined.

Transfer to a medium saucepan. Cook over low heat, stirring occasionally, for 45 minutes or until mixture has thickened and is the consistency of that bottled red stuff. Taste and adjust with salt and pepper. Store in refrigerator for up to 1 month.

Oven-Roasted "Fries"

(Adapted from "Blue Eggs & Yellow Tomatoes," by Jeanne Kelley)

2 to 3 servings

2 tablespoons olive oil

4 baking potatoes, peeled and sliced into 1/4-inch sticks

Sea salt

Freshly ground black pepper

Preheat oven to 400 degrees. Brush a jelly-roll style baking sheet with olive oil.

Spread the potatoes in a single layer on the prepared baking sheet. Bake until the potatoes are golden brown, crisp on the edges and tender inside, about an hour. Stir every 15 minutes.

Sprinkle the fries with salt and pepper.

"Hold the mayo, hold the lettuce..."

2008-09-09T07:37:00.001-04:00

Sometimes a recipe veers so far off course that it turns into another beast entirely. I started with a recipe for charred tomato soup with lump crab. I changed it from the get go because I didn't want to go to the expense of using crab and there is no substitute. I changed the pancetta to bacon because it's easier to find and dropped the cornstarch entirely. Slowly, but surely it turned into an independent soup with nothing but the tomatoes to tie it to the original.

I'm glad this was good because I managed to set-off the smoke alarms while trying to char the tomatoes. Ironically, the debacle was not due to the tomatoes burning, but rather a blob of batter that had overflowed to the bottom of the oven when I made the Blackberry-Apple Cake. Once the smoke cleared and the cats came out from hiding, dinner was enjoyed and deemed worthy of posting.

Almost BLT Soup

Serves 4

1/2 pound smoked bacon, roughly chopped

2 medium red onions, chopped

4 Roma tomatoes, quartered

1 (14.5 ounce) can of fire-roasted tomatoes (Muir Glen)

1 cup chicken stock

1/2 teaspoon smoked salt

Juice from one lime

Parmesan cheese, optional

In a saute pan combine the bacon with the onions. Saute over medium-low heat for about 20 minutes, until bacon has crisped and onions are translucent. Place the bacon-onion mixture into the Vita-Mix container along with all the other ingredients. Start on variable #1, increase to 7, then high. If you prefer the soup on the chunkier side, reserve the Roma tomatoes until you've pureed the soup and add with pulses on #3. Sprinkle with Parmesan cheese if desired.

New Traditions

2008-09-07T19:41:00.002-04:00

A birthday just isn't a birthday without a cake. At least, that's what I used to think. My boyfriend doesn't have much of a sweet tooth and with his birthday coming up I was trying to think outside the box. He mentioned loving the crepes he'd had while in Paris. So, a little Nutella, a few strawberries and viola, a bit of Paris was recreated in a Washington apartment.

Strawberry-Nutella Crepes

Makes about 10 crepes

1 cup milk

2 tablespoons unsalted butter, melted and cooled

3 eggs

1 cup flour

2 tablespoons sugar

1/4 teaspoon salt

Nutella

2 pints strawberries, quartered

Powdered sugar for garnishing, optional

Place all ingredients in the container of the Vita-Mix container. Start on variable #1, increase to #10. Run for 20 seconds. Refrigerate crepe batter for at least one hour. Make crepes and fill with Nutella and sliced strawberries. Garnish with powdered sugar and more berries, if desired.

It's All About the Dressing

2008-09-06T19:45:00.000-04:00

I have been looking for this elusive "Japanese restaurant" salad dressing for the longest time. It seems easy enough to recreate, but I've just never nailed it. I found it in an unlikely place. I was flipping through an article in Eating Well magazine about working more spinach into your diet and there it was. I've doubled up the recipe ratios because you will definitely want more than one salad's worth.

Japanese Ginger Dressing

(Adapted from Eating Well, Sept/Oct 2008)

Makes about 1 1/2 cups

2 scallions, coarsely chopped

6 tablespoons saffron oil

1/4 cup distilled white vinegar

3 tablespoons finely grated fresh ginger

2 tablespoons ketchup

2 tablespoons soy sauce

2 small garlic cloves (or one large one)

1/2 teaspoon sea salt

1/2 this recipe dressed:

10 ounces spinach

1 large carrot, "ribboned" with a peeler

1 medium red pepper, julienned

4 radishes, sliced

Artistic License

2008-09-04T22:43:00.003-04:00

This one is a bit of a stretch. There's only one step of this recipe for which I used Thor, but it's too good not to post, so indulge me.

Blackberry and Apple Cake

(Adapted from Saveur, Sept. 2008)

Serves 8-10

3/4 cup softened unsalted butter

1 1/2 pounds blackberries (about 6 cups)

2 tablespoon brown sugar

3 granny smith apples, cored and peeled

1/3 cup pear or apple brandy

2 1/2 cups cake flour

2 1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon fine salt

3/4 cup milk, 2% is fine

1 1/2 teaspoon vanilla

Zest of 1 lemon

1 cup plus 2 tablespoons sugar

4 eggs

1 tablespoon Kirsh

Preheat oven to 350 degrees. Grease a 9" springform pan.

In a small bowl, toss 2 cups blackberries with brown sugar; set aside to let macerate.

Meanwhile, cut each apple half into very thin slices; toss with brandy; set aside. Sift the dry ingredients; set aside. In another bowl, stir together the milk, vanilla and lemon zest; set aside.

Using a standing mixer with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating for 15 seconds after each addition. Reduce speed to low. Alternately add flour and milk mixture in thirds, beginning and ending with flour, until just incorporated. Scrape down sides of bowl with rubber spatula and gently fold in the apple-brandy mixture.

Transfer batter to the prepared pan; spread evenly. Scatter remaining blackberries over top of batter. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes. Cool on rack for 10 minutes. Run a knife around the edge of the pan. Release the sides of the pan and cool completely.

For the sauce: (Here's where the Vita-Mix comes in if you were holding your breath)

Place reserved macerating berries and Kirsch in the container of the Vita-Mix. Start on variable #1, turn to #10, then high. Run for at least a minute to pulverize the seeds.

Alternative Gazpacho

2008-09-03T22:30:00.001-04:00

The Australian sports teams are green and gold, though this soup tastes more like it came from a Mediterranean garden than Down Under.

Green-and-Gold Gazpacho

(Adapted from Vegetarian Times, September 2008)

Serves 4

1 cup radishes

1 cup baby arugula

1/2 cup fresh basil leaves

3 scallions, coarsely chopped (don't use the last 3 inches of the green part)

3 large orange tomatoes, cut into quarters

Juice from 1 lime

1 tablespoon olive oil

1 tablespoon hot sauce

1/2 teaspoon smoked salt, or kosher salt

A few dashes of Worcestershire sauce

Place all in the container of the Vita-Mix. Start on variable #1, increase to #10. Run until smooth, about a minute. Serve chilled.

Well Past an Elephant's Eye

2008-09-02T22:10:00.004-04:00

I haven't had enough corn this summer. Actually, this was my first of the season and considering we're just past Labor Day weekend, that's a crime. I'm trying to make up for lost time with this straight forward and very comforting chowder.

Sweet Corn and Squash Chowder

Makes 60 ounces

2 tablespoons unsalted butter

1 large yellow onion, chopped

4 cups fresh corn kernels (about 7 ears)

3 cups chicken stock

2 cups chopped yellow squash

1 vanilla bean, scraped of seeds (reserve seeds for another use)

3/4 to 1 teaspoon smoked salt, or kosher salt

1/4 teaspoon freshly ground black pepper

2 scallions, chopped for garnish (optional)

Smoked paprika (optional)

Melt butter in a Dutch oven over medium heat. Add onion to pan, cook for 10 minutes, stirring occasionally. Add all remaining ingredients to pan. Reduce heat and simmer for 15 minutes. Remove the vanilla bean. Pour contents into the Vita-Mix container. Start on variable #1, increase to #10, then high and process until smooth, about a minute. Serve with chopped scallions and smoked paprika (optional).

Emerald City

2008-09-01T20:30:00.009-04:00

Probably because I was serving them to two hockey players, the first response to their appearance was, "They look like green pucks." And sure enough they aren't the most glamorous of creations. But what they lack in looks they make up for in flavor. The cooking does not dull the freshness. I have a few left over that I'm going to sandwich in a pita with some tomato and lemon yogurt dressing.

Emerald Florentine Cakes
(Adapted from Eating Well, Sept. 2008)
Makes 8
1/2 cup finely grated Parmesan cheese, plus more for garnish
1/2 cup low-fat ricotta
12 ounces fresh spinach
2 large eggs
1/4 teaspoon smoked salt (or sea salt)
Freshly ground black pepper

Preheat oven to 400 degrees. If using block Parmesan, cut into large cubes and grind in the Vita-Mix.

Measure out 1/2 cup of cheese and empty container of the rest. Combine all the ingredients in the container. Start motor on variable #1, increase to #7 and run until combined. Pulse a couple of times and use tamper to fully incorporate ingredients.

Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. Bake the cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Run a butter knife around the edges to loosen. Serve warm, sprinkled with more Parmesan.

Hideaway Sherbet

2008-08-31T23:14:00.006-04:00

Technically speaking tomatoes are a fruit. But that's being very technical. For the most part we use them in savory dishes and leave it at that. This unusual use of tomato brings a tart edge to the sweetness of the strawberries. The combination makes a very bright tasting sherbet with a mysterious difference. For yet another dimension try adding a teaspoon of fresh ginger or 1 tablespoon ginger or mint.

Strawberry-Tomato Sherbet

(Adapted from the Vita-Mix website)

Makes 4 cups

1 cup ripe tomatoes

1/4 cup milk

1/3 cup sugar

1 pound frozen, unsweetened strawberries

Place all ingredients in the container in the order listed. Secure lid and insert tamper. Select variable speed #1. Turn on machine and quickly increase speed to #10; then to high. Push frozen fruit into blades with the tamper until mixture is blended and frozen. Four mounds should form when mixture is done in about 30 to 60 seconds.
Do not overmix or mixture will begin melting.
Serve immediately.

Jaws!

2008-08-30T23:34:00.006-04:00

Just when you thought it was safe to dip your toes back in the pedicure water, you find there's something fishy going on. Literally.

The latest in spa treatments is to get the dead skin on your feet nibbled off by dozens of little fishies. When razors were deemed unhygienic by the Virginia board of health, one innovative nail salon, Yvonne's Hair & Nail and Tan, figured out a solution. The

y imported little fish from Turkey that are used to living in murky waters with little food choices.

This natural deprivation makes them amenable to snacking on calloused heels and crusty cuticles.

To be sure, this is a physical sensation that's hard to describe. Some people find it tickles. I thought it felt like the uncontrollable electrical pulse firings I sometimes get in my eyelid. It almost feels like something happening from the inside, rather than the outside, of your skin. No matter wha

t you think it feels like, everyone I went with agreed it was hilarious and ultimately quite pleasant. I sure wouldn't mind coming home from a long day to soak my feet in a tub of these fish every night.

I asked if skin makes up their whole diet. "No. It would be like eating nothing but salad. Sometimes you need a steak." At night they put them in tanks where they eat well-balanced nutrients. Whether this is a novelty or of real benefit is really irrelevant. It's an event.

So, sit back, relax and enjoy the experience. It's good to be a big foot in a small pond.

Poor Man's Brunch

Adapted from "A Man's Whirled"

(Makes about 1 1/2 cups)

1/2 small onion

2 ounces smoked salmon

1 8-ounce package cream cheese

Juice from 1/2 a lemon

2 teaspoons capers

Put all the ingredients into the container of the Vita-Mix. Start on variable #1, increase to 5 and tamper around the edges to get all combines.

Chill in a covered bowl for at least 30 minutes before serving.

Rich Inheritance

2008-08-28T23:15:00.007-04:00

In America we're all mutts, and proudly so. The more generations we add, the muttier we get. I have all sorts of countries, continents and ethnicities in me. My mom tells me there are many ways I take after my spunky Scottish grandmother. I'm very pleased to share her grit and ingenuity. One thing she passed on that had nothing to do with genetics is this amazing shortbread recipe.

It's all about the butter. If you can, make the butter in the Vita-mix. Otherwise, get the highest quality.

Scottish Shortbread

1 cup butter (2 sticks)

1/2 cup sugar

1 vanilla bean, seeds scraped

2 cups flour

Pinch sea salt

Preheat oven to 350 degrees. Place the butter, sugar and vanilla in the Vita-Mix container. Start on variable #1, increase to #7. Use tamper to combine until completely creamed. Stop and scrape sides as needed. Add flour and salt. Pulse on #7 several times. Use tamper and scrape sides with spatula a couple of times.

Scrape out into an 8 inch cake pan or shortbread mold. Spread the dough flat with your fingers, lightly floured if necessary to keep from sticking. (If using a regular pan, score the top of the dough where you want to break the finished shortbread into pieces. Dot the top with the tines of a fork for a traditional appearance.)

Bake for 35-40 minutes, until the edges just begin to turn golden.

Cool in the pan.

Win Some, Lose Some

2008-08-27T19:39:00.000-04:00

I thought I'd make a winning combination: yogurt and granola. They go together like Sunny and Cher, like Ricki and Lucy, like Tony and Maria. Of course, non of those famous pairs ended up living happily ever after. So I guess it's fitting that I should compare my kitchen duo to them.

My yogurt to-be mixture sat in the oven for almost 6 hours and all it turned into was a tepid pool of rehydrated milk with a skin on top. Not quite what I was going for. However my granola was a success; nutty, oaty and toasty with just a touch of sweetness. You can be completely interpretive with this recipe as long as you keep the ratio of dry to wet ingredients the same. It's a great way to use up odds and ends from your bulk goods cabinet.

(I have used non-fat Greek yogurt in place of my failed attempt at homemade.)

Left Foot Granola (looking for the other shoe to dance with)

(makes about 6 cups)

3 cups old-fashioned oats (not quick-cooking)

1/4 cup black sesame seeds

1/4 flax seeds

1/4 cup toasted wheat germ

1/2 cup pumpkin seeds

1/2 cup dry, unsweetened coconut

1/2 cup powdered milk

1/2 cup salted Spanish peanuts (you can use regular peanuts, but the salt gives a nice depth)

1/4 cup raw almonds, chopped

1/2 cup safflower oil

3/4 cup honey

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

Preheat the oven to 300 degrees.

Mix the oats through the almonds in a large bowl.

Combine safflower oil, honey, vanilla and cinnamon in the container of the Vita-Mix. Start on variable #1 and increase to #4. Run until completely emulsified, about 15 seconds.

Add blender mixture to dry ingredients and combine.

Spread onto a jelly-roll sheet (cookie sheet with sides). Bake for 50 minutes.

Remove from oven and allow to cool for 10 minutes. Transfer granola to an airtight container for storage.

"Mystical Chocolate"

2008-08-26T21:45:00.001-04:00

This is one of those ever-so satisfying tricks of the kitchen. A special dessert with all the associations of high French cuisine and it takes mere minutes to make (a couple of hours to chill). This will fast become my go-to dinner party closer.

"Chocolat Mystique"

(Makes 4 servings)

6 ounces good-quality bittersweet chocolate, chopped

1 teaspoon vanilla extract

1 cup milk

1 teaspoon espresso powder, such as Medaglia D'Oro (not ground espresso)

4 tablespoons butter (1/2 stick)

Dash of salt

2 eggs, as fresh as possible

Place the chocolate and vanilla in the container of the Vita-Mix.

Heat the milk, espresso, butter and salt in a small pot until the milk is scalded, about 3 minutes.

Pour the milk mixture over the chocolate in the blender and start blending on variable #1, increase to #4, until the chocolate is dissolved and the mixture is smooth.

With the motor running, add the eggs through the top and blend.

Pour into 4 cups or glasses. Chill until set, about 1 1/2 hours. Garnish with whipped cream.

The Buzz

2008-08-25T21:16:00.000-04:00

I've been researching bee pollen, listed as a super food. It claims to cure everything from arthritis to obesity. I don't know if all this is true, but I figure it certainly can't hurt. The most fascinating thing I read (more than once) was a study in which mice were kept alive, perfectly healthy, on nothing but bee pollen. It contains all the nutrients necessary for life. It is flavorless when combined with a smoothie and grinds up to nothing, so why not?

Feeling Horny Honey? Smoothie

1 kiwano melon (horned melon)

1/2 cup non-fat Greek yogurt

1 tablespoon bee pollen

1 tablespoon honey

1 tablespoon orange blossom water

4 coconut water ice cubes (or regular ice cubes)

Combine all in the container of the Vita-Mix. Start on variable #1, increase to #10, then high for 30 seconds, until completely smooth.

Peachy Keen

2008-08-24T21:58:00.001-04:00

The white peaches at the farmer's market smelled like the best kind of shower gel. I wanted to get naked and roll around in them. Instead, since there was a crowd, I bought some to take home. What I do with my peaches is my business. OK, so what I did with them was make sorbet. Not quite as erotic as gettin' jiggy with 'em, but close...

White Peach-Basil Sorbet

(Makes about 3 cups)

4 white peaches, pitted, sliced and frozen (to keep them from sticking together while freezing lay them out on a cookie sheet.)

Simple syrup infused with basil*

Juice of 1 lime

Combine all in the container of the Vita-Mix. Start on Variable #1, increase to #10. Use tamper if needed to combine ingredients. Run until the motor sounds changes, about 1 minute.

*To make the simple syrup: Combine 12 ounces water with 1/4 cup sugar or sweetner of your choice. Cook over medium-low heat until the sugar is completely dissolved. Stir in 1/4 cup chopped basil. Cool completely then strain basil out of the syrup. Chill the syrup before using for the sorbet.

Pesto Change-o!

2008-08-23T21:39:00.001-04:00

Nothing new about pesto. But it became a classic because it's so darn good. Garlic, basil and cheese? What's not to like? I paired it with the tubular pasta because the shape makes me think of grade school craft projects where we painted them and made necklaces our mom's were obliged to wear. I'm sure other, less fun pastas would also work, but why not use one that makes you smile.

Ageless Pesto

Makes about 4 cups (admittedly way too much). Freeze leftover pesto in ice cube trays for easy use in the future.

11 ounces Parmesan cheese

1 cup raw almonds

1 1/2 cups fresh basil leaves

2 large cloves garlic

1 1/2 - 2 cups olive oil, depending on how thin you want your pesto

1 teaspoon sea salt

Freshly ground black pepper, to taste

I don't usually advise dealing with ingredients independently before throwing into Thor. But in this case you will be processing quite a few hard foods and it is best to do them separately before combining.

Chop the Parmesan cheese into chunks. Put in container of Vita-Mix. Variable on #1, increase to #10. Grind until uniform and the size of smallish pebbles.

Empty cheese into a bowl.

Place the almonds in the container. Variable on #1, increase to #10. Stop when still fairly coarse. You do not want almond flour.

Return the cheese to the container and add the other ingredients. Variable #1, to #5. Pulse if necessary to dislodge the mixture from the sides. Use tamper to blend thoroughly. The final mixture will be thick and fairly solid. If you prefer a smoother pesto, just add more olive oil.

Salt of the Earth

2008-08-22T19:35:00.001-04:00

I grew up thinking all salt was created equal and came out of a blue box with a little girl on the label. When I got a little older I discovered kosher salt and the added dimension it can lend to cooking. In the last couple of years I have been introduced to sea salt, smoked salt, Himalayan pink salt, and a variety of others. Salts take up whole shelves in the grocery store now and have as many pedigreed names as artisinal processed tea.

I haven't needed to replenish my salt supply since visiting Paris two years ago (one nice thing about salt is that a little goes a long way). But as I came to the bottom of my stash I searched for something comparable to the fine fleur de sel I had gotten in France. Like many luxuries, once you've tasted the "real deal" there's no going back, and plenty of imitators want to fit the bill.

It was my good fortune to wander into the Old Spice Traders outside of Tampa where they sell no fewer than 23 different kinds of salt. The Applewood Smoked Sea Salt smells as if you've gotten caught in a campfire. It is great for adding a dimension to vegetable dishes for people who don't eat bacon.

Kinky Hardware

2008-08-21T21:10:00.001-04:00

I passed a building under construction today with a cardboard box sitting out front, presumably awaiting installation. The box proclaimed its contents in large block letters: "Steel Pipe Nipples". Does it get any better? I read it twice just to be sure I wasn't wishing it into existence. I think this would make an excellent band name. They could open for Nine Inch Nails.

Until they go on tour here's a drink inspired by that sighting. It isn't all fuzzy hearts and kittens. It has a sour edge and a bit of a pickly flavor. But if you got up on the wrong side of bed, what else would you'd expect?

Feeling Prickly But Smoothie

1 Kiwano melon

2 tablespoons prickly pear cactus nectar

1/2 cup Kefir

2 tablespoons non-fat plain Greek yogurt

1 teaspoon bee pollen

Dash cayenne

4 ice cubes of coconut water

Handful of baby spinach

All go into the Vita-Mix container in the order given. Variable speed #1 to #10, then high for about 40 seconds - long enough to pulverize the seeds and pollen granules.

Why I chose these ingredients

1. The Kiwano melon is a fruit with attitude. Everything about it says, "Go away. Leave me alone." So, naturally I was drawn to it. The label helpfully describes its flavor as "cucumber-banana", which does nothing to conjure a flavor for me. It has more of a "green" flavor than fruity. The little seeds look like alien embryos - creepy, but mesmerizing.

2. Prickly Pear Cactus Nectar for its "prickliness", of course.

3. Bee pollen for its sting.

4. Cayenne for its fiery bite

5. Spinach for its iron (steel wasn't available).

It's Alive!

2008-08-20T19:54:00.001-04:00

Given my doubts, I was doubly surprised and pleased when my little seeds came to life in my sprouter. Now I have to figure out how I'm going to use such abundance, but that's a whole 'nother post. For now it is enough to bask in my success.

When I ordered my GEO sprouter I also ordered a book, "Sprouts for Health: Pocket Guide for City Growers." That's me, I thought. So I threw it into the virtual cart.

Then I got it and the introduction read, "We wish the book to be a handy reference for those enthusiasts who are curious about the subject and we trust that you will all be bewitched by the fascinating world of sprouts." Bewitched? Perhaps that wasn't me after all.

But, in a no-frills presentation that befits the subject, the book/manual lays out germination times for various seeds, care and uses. It's got a lot of information packed into a tight space.

I'll let you know what I end up doing with my riches.

'Tis the Season

2008-08-19T22:19:00.004-04:00

I didn't think I liked tomato soup. Probably because I haven't eaten it since I decided that after a bowl of Campbell's Cream of Tomato. Not a fair test.

You can use canned tomatoes for this when it's cold out and nothing of summer remains, but as long as the gardens are going strong you may as well make use of the abundance.

Creamy Tomato Soup

(Makes 4 servings)

3 cloves garlic

1 stalk celery

3 tablespoons olive oil

1/8 teaspoon cayenne

1/2 teaspoon Applewood smoked salt, or kosher salt

1/2 teaspoon freshly ground pepper

2 tablespoons flour

28 ounces fresh tomatoes, or can diced tomatoes

1 teaspoon sugar

3/4 cup heavy cream

Place the garlic and celery in the Vita-Mix container and pulse on #4 in short bursts until coarsely chopped.

Heat olive oil in a frying pan over medium heat. Add the garlic/celery, cayenne, salt and black pepper. Cook for about 5 minutes. Add flour and cook 1 minute more.

Transfer the mixture to a saucepan. Add tomatoes and sugar and reduce to simmer. Simmer covered for 35 minutes.

Pour tomato mixture into the Vita-Mix container. Start on variable #1, increase to #10, then high for 1 minute, until completely smooth.

At this point the soup can be refrigerated until ready to serve.

When ready to serve, heat over medium heat and stir in the cream.

Garnish with a drizzle of cream (optional).

First, Don't be an Idiot!

2008-08-18T21:09:00.001-04:00

I panicked this morning when I had filled Thor's container with all sorts of goodies for a smoothie only to flip the switch and hear silence. Oh no! I knew he was under warranty, but this would mean I had to send him back to be repaired and live without him for days on end. I thought things were going so well between us. Had I rushed things? Was I asking too much by wanting to see each other every day? Was he having commitment issues? The cats stared blankly at me, offering no suggestions. Just as I was about to put the container in the freezer to keep the contents good for future whirling, I followed the cord I had plugged in... to the kitchen-aid. It always helps if you actually plug the right machine in before using it.

Green Around the Gills

2008-08-17T19:09:00.000-04:00

In my attempt to make a ranch dressing I ended up with a completely different animal. Once I shifted my expectations I quite liked it. This is a very fresh tasting sauce that keeps its color and vibrant flavor because it is not cooked. I drizzled it over smoked salmon, summer ripe tomatoes, boiled new potatoes and some handfuls of baby spinach. You can mix in leftover sauce into sour cream for a crudite dip.

Buttermilk Herb Sauce

Makes about 3 cups

1/2 cup buttermilk

Juice from 1/2 a lemon

2 tablespoons mayonnaise

2 tablespoons grainy mustard

1/2 cup light flavored olive oil

1 large clove garlic

2-3 tablespoons onion marmalade (may substitute well sauteed onions)

2 tablespoons fresh tarragon

2 tablespoons fresh basil

1/2 teaspoon sea salt

Freshly ground black pepper to taste

Dash cayenne pepper

Combine all ingredients in the container of the Vita-Mix. Start on variable #1, increase speed to 10 and run for 1 minute.

Serve with poached or grilled fish. This is also good with chilled blanched vegetables.

Sprouting a Green Thumb

2008-08-15T08:06:00.005-04:00

My gardening skills fall short of greatness. Well short. Truth be told, I've even managed to kill bamboo and I've heard this is impossible. So it is with a good deal of trepidation that I take on the world of sprouting. I like to think of it as hatching rather than gardening. I only have to get the seeds past embryo stage and then I can eat them. Their certain death gives me confidence. I won't have time to kill them through neglect or incompetence.

The GEO Terracotta Planter is a beautifully simple and well-thought out design. It can stack with each layer closed to light for the germination phase or ventilated for air and light to enter once the sprouts begin to show green.

It is mostly sold in European stores, but is now available on-line from Italian Seed and Tool. It's like a Chia Pet with a purpose. (I really hope after spending $40 with shipping that there is a difference.)

Italian Seed and Tool also has an enticing list of sprout seeds that may extend further than the selection in your local health food store. I need to gain confidence so I'm getting started with the basics before branching out to basil, fennel and radish sprouts.

Seeing Red

2008-08-14T17:00:00.003-04:00

It is a sign of our times that one is able to drink a swirl of fruits that will never see the likes of each other in the natural world. Prickly pear makes its home in the desert while the yumberry (renamed from the Yang Mei berry) is found in Asia. Add in some cherries from north america and you've got a truly international smoothie.

The prickly pear juice on it's own is tart and almost vegetable in its flavor and benefits greatly from the sweetness and fruitiness of the other juices.

Red Flag Smoothie

1/4 cup prickly pear nectar
1/2 cup yumberry juice

3/4 cup non-fat vanilla yogurt

1 tablespoon pure cherry concentrate

8 ice cubes

Combine all in the container of the Vita-Mix. Variable speed #1, turn to #10, then high for 1 30 seconds.

Playing Dress-up

2008-08-13T09:40:00.001-04:00

I feel the need to accessorize Thor. I blame this on the fact that I didn't have Barbies growing-up. I don't mean I want to put dresses on him, though now that you mention it, a tempting idea. Instead I get him toys to play with like the nut milk bag, sprouting center and the equivalent to the Malibu Dream Home, the Vita-Mix travel bag. The bag houses the engine base, two containers and extras for those times you need to be away from home, but can't stand to be away from your machine (and who can blame you).

Now Thor can go to pool parties, sleep overs and road trips. He has an adventurous spirit and can't be contained by just one counter top. He needs to explore and sew his wild oats (or make bread out of them. One of the two).

Stay tuned to see where Thor's travels take him!

Manly Lemon Loaf

2008-08-12T08:35:00.001-04:00

As you have probably figured out by now, I'm very taken with bread. It just doesn't seem the usual thing to come out of a blender-like machine (Thor, forgive me for using the B-word). This delicate sounding loaf captured my attention specifically because it is in a cook book devoted to "Every Guy's Guide to Cooking with a Blender". The idea that a lemon-poppy seed tea loaf should be in a man's go-to arsenal of recipes amuses me.

One big advantage to doing this in the Vita-Mix as opposed to the standard blender is you don't have to fuss with the lemon peel. No need to grate it or chop it. Just throw it in and the blades do the rest.

Poppy's Lemon Poppy Seed Bread

Adapted from "A Man's Whirled"

Makes 1 loaf

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened almost to melting

1 cup sugar

2 large eggs

2 tablespoons poppy seeds

1 lemon, zest peeled and juiced (reserve juice)

1/3 cup whole milk

1 teaspoon vanilla extract

Glaze

1/2 cup powdered sugar

Reserved lemon juice

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.

Combine flour, baking powder and salt in a bowl large enough to add the wet ingredients and mix with a whisk to aerate.

Combine butter and sugar in container of Vita-Mix. Start on variable #1 and increase speed to #5. Tamper the sides down. Stop once to scrape and combine with a spatula. Run the motor again to completely combine.

Add the eggs, poppy seeds and lemon peel. Continue to blend on #5 until ingredients come together and mixture is smooth. Add milk and vanilla and blend an additional 20 seconds or until smooth.

Empty liquid mixture into the flour mixture and fold together with a spatula until just combined. Do not over mix.

Pour the batter into the loaf pan and bake for 50 minutes, or until a knife inserted into the center comes out clean.

Remove and cool on a wire rack for 15 minutes. Use a knife to gently free the sides of the bread from the pan and remove the loaf.

While the loaf is cooling make the glaze:

Combine the sugar and lemon juice in Vita-Mix container and blend on low for 15 to 20 seconds, or until smooth.

Put the bread on a sheet of aluminum foil. Using a fork, poke several holes along the top of the loaf and coat with glaze, pouring the glaze slowly along the crown of the loaf. Let cool completely before slicing

Wake Up and Smell the Whipped Cream

2008-08-10T11:00:00.001-04:00

Need a second wind? This is totally worth the brain freeze. The icy texture of the sorbet contrasts with the creamy topping in each bite. Staying up late never tasted so good.

Espresso Sorbet with Cinnamon Whipped Cream

Serves 4 to 6

Strongly brewed coffee, poured into two ice trays and frozen

3 tablespoons Kahlua

1/4 cup sugar

2 cups heavy whipping cream

3 tablespoons sugar

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

For the Sorbet:

Put the coffee ice cubes in the Vita-Mix container, pour the Kahlua and sugar over the cubes. Start on variable #1, increase to #10, then high. Tamper the cubes down with the motor running. Stop and stir the bottom up. Run again for 1 minute on high. You may need to repeat this. Ice cream scoop into glasses or bowls. Put in freezer.

For the Whipped Cream:

Place heavy whipping cream, sugar, vanilla and cinnamon in the Vita-Mix container. Start on variable #1, increase to #10, then high. Run for 3 to 5 seconds or until mixture stops circulating.

Dollop whipped cream on sorbet. If not serving immediately, remove the sorbet from the freezer and let sit at room temperature for 10 minutes to temper.

Somewhere Over the Rainbow

2008-08-09T16:00:00.004-04:00

I usually hate being accosted by do-gooders. The ones that force me to say things like, "No, I don't care about the fate of orphaned seals." I resent knowing this about myself. But it was an unexpectedly beautiful day and I decided to actually engage one of them in conversation.

"Do you have a moment for gay rights?" He asked, with expected rejection in his voice.
"I do, but I have to run an errand. I'll catch you on my return." This startled him, and to be honest that was most of the fun. Not only was it not the usual brush off, I was sure he didn't expect to see me again and I smiled a little picturing my return.

"OK," I said on my way back. "Tell me what I need to know about the cause."I got such a kick out of the amazement and delight in his eyes. It's like feeding stray cats. They're so hungry and so used to being passed by, that even a morsel of attention is exhilarating. Sure, I believe in the cause, but I believe in a lot of causes. So, why did I stop this time when I'd NEVER stopped before? Something in me empathized with them. I felt bad that they were rallying for a cause and no one was listening. Worse than not listening, people averted eye contact and even hurled abuse at them. I thought they could use a little sunshine. The twist is that I walked away full of cheer.

I've decided that from now on I'm only giving to causes on the sidewalk and will ignore all mailed solicitations. I need to give to people not causes. I need to make someone's day on a personal level. I need the gratification. Anonymous altruism is over-rated.

Dorothy's Wish
(Makes 2 smoothies)
Red layer
1 cup strawberries, frozen
3 tablespoons red juice, such as yumberry or cranberry
Orange layer
1 orange
1 cup cubed mango, frozen
Yellow layer
1 cup pineapple, frozen
3 tablespoons natural lemonade
Green layer
2 kiwis
1 cup cubed honeydew melon
Blue/Purple layer
1 cup frozen blueberries
3 tablespoons blueberry juice/nectar

Blend each layer of ingredients starting on variable #1 and dialing to #10, then high. Pour into two glasses. Place glasses in freezer while blending subsequent layers. Pour each layer over the back of a spoon or carefully spoon in so that it doesn't pour "through" the other color/s.
The effect, as you can see from the picture, is more the appearance of sand art. If you want a cleaner appearance you can make popsicles and fully freeze each layer before pouring the following one.

Butter Up

2008-08-08T22:19:00.004-04:00

There is something inherently more magical about making "staples", the things we just assume appear fully-formed on the grocery shelves like bread and butter. It's as if we gain some empirical knowledge by pulling back the black curtain of mystery to reveal how things really happen.

And there lies the wonder of making butter in Thor. What used to take an afternoon on the porch with a churn now takes mere seconds in the Vita-mix. Whir, wiz, woosh and you've got a mass of beautiful golden butter and the separated buttermilk (which I've saved for making Okara bread). Next I will extend the process by trying flavor mix-ins. The options are endless...

Homemade Butter

(adapted from Vita-Mix cookbook)

2 cups heavy cream

Pinch of sea salt

Place cream and salt in the Vita-Mix container and secure lid.

Start on Variable #1, increase to #10, then high.

Run machine until mixture is thick and you hear a change in the sound of the machine.

Stop, scrape the sides of the container with a spatula and stir once into center.

Reset machine to variable, speed #5. Turn on machine for 5 seconds, stop and scrape sides again.

Repeat procedure several times until you see the mixture start to flow easier and fluid appears. Run for a few more seconds until solid butter sets up in center of container on top of blades.

Place butter in a nut milk bag and press out any excess liquid.

Refrigerate in an airtight container.

Drink it in

2008-08-07T23:05:00.003-04:00

They're predicting a heat wave later this week. We've gotten off easy this summer, for which I'm very grateful. BUT, there is one thing that's made better by heat. Cold lemonade. This version is an adult refreshment. If you want to play with herbs, substitute basil or mint for the rosemary. This can easily go from day to evening with just a splash of citron vodka.

Rosemary Lemonade

3 peeled lemons, zest removed but white pith attached

1 cup maple syrup

5 3/4 cups water

4 sprigs rosemary

Put all ingredients in the container of Vita-mix. Variable speed #1, immediately increase to #10, then high for 1-2 minutes until liquefied.

Pour mixture into a nut milk bag over a container large enough to hold the full amount of juice. Squeeze until all the liquid is removed. Serve over ice.

That's Nuts!

2008-08-06T08:00:00.000-04:00

I think the solids resulting from almond "milking" could be used as mortar or possibly given to kindergartners as play dough. It is smoother than dry ground almonds. The moisture gives it a supple texture. By its very nature you just know it has to have a greater purpose than compost. After some searching on-line it seems I'm not alone with this thought. Okara, which traditionally refers to the solids left after making soy milk, is also a term which loosely refers to nut solids. There are several uses for it. I started by trying this bread recipe I found on the Bondi appliances website. It is a quick and yummy way to use this byproduct.

Okara Nut Bread

Makes 1 loaf

1 cup Okara

1/3 cup low-fat buttermilk

1/2 cup packed brown sugar

1/4 cup butter

1 egg

2 cups sifted flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped pecans or other nuts (optional)

Preheat oven to 350 degrees. Lightly oil a 9x5x3 loaf pan.

Stir together Okara and buttermilk; set aside.

Cream brown sugar and butter together until light.

Beat in egg. Add Okara mixture; beat well.

Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended. Stir in nuts and turn into pan.

Bake for 50 minutes, or until toothpick inserted in center comes out clean.

Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

Remedies for Body and Soul

2008-08-05T23:30:00.000-04:00

In my search to find my sister herbal remedies and speed her post-ankle surgery recovery, I found a fabulous little shop called Village Green Apothecary (truthfully, she found it. I just went there). It is a throw back in time. I felt as if I were walking into the corner pharmacy back when such things still existed. People were friendly and informed. There are shelves and shelves of vitamins and supplements, a well organized book selection and some yummy bath indulgences. I was dripping sweat having walked from the metro (welcome to summer in DC) and asked if they knew which bus would take me back. James, one of the guys behind the counter, offered to drive me to the metro. He had no other reason to leave the comfortable bubble of air conditioning and with gas prices being what they are people aren’t jumping to make extra trips anywhere. I can’t speak to the efficacy of the herbal treatments yet, but I can happily say the lost art of customer service is not totally lost.

Lactating Nuts

2008-08-04T23:46:00.008-04:00

Nuts have very small udders and are hard to milk. Here's a nifty partner to the Vita-mix that solves the problem. Its beauty is its simplicity. It's just a nylon mesh bag with a drawstring. You can make soy, rice or nut milk (thus the name). If you're using a hard nut such as almonds you'll want to soak them before blending to get the most out of them. You can also get pulp-free juice if that's what you want or a recipe calls for. Carrot is a good example of a juice you may prefer this way.

Basic Almond Milk

1 1/2 cups almonds (soaked at least 6 hours)

6 cups filtered water

4 Mahjool dates

1 tablespoon vanilla extract

Pinch sea salt

Place all ingredients in the container of the Vita-mix. Secure lid. Start on variable speed #1 and quickly increase #10, then high. Blend for 3 minutes. Strain through the nut milk bag over a container large enough to hold all the resulting liquid. Reserve the nut solids for another use (I will write about this shortly).