Kitchen Conundrum

Dorie Greenspan’s Cookbook ‘Around My French Table’ Arrived Today!

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How excited was I when I heard that I had won the very first cookbook giveaway of the year on Sis Boom Blog? I would have done a cartwheel if a) I wasn’t in bed in my pjs and b) it wasn’t the middle of the night. Ok, ok! I really just didn’t want to hurt myself again. But that doesn’t lesson my excitement in any way! I was doing cartwheels in my head.

I don’t know why, but for some reason, this book has eluded my shelves. Considering I am a huge Francophile with a pre-disposition to all things Paris (it is my most favorite place in the entire world-I did get to live there for a month last year!) and I have collected several hundred cookbooks there is no excuse as to why it’s been vacant from my repertoire. So I was beyond thrilled when Trevor (@sisboomtweet) from Sis Boom Blog sent me this gorgeous book.  How had I missed this one? (facepalm)

This book marks James Beard Award Winner, Dorie Greenspan’s tenth book and was the 2011 IACP’s Book of the Year. Filled with over 300 recipes, this substantial book isn’t just a cookbook. It also features wonderful snippets into Dorie’s French life with rich and lively stories and “Another Bonne Idee” for several of the recipes. It’s personal and personable and makes me long even more for France.

I know I am (embarrassingly) late to this party, but Dorie has a weekly French Cooking Club to go along with the book. Aptly called French Fridays with Dorie, this club chooses recipes from the book to complete and you link posts regarding how they turned out on Fridays. They have been cooking every week since the book came out in 2010. But there are three weeks left for their January schedule. So I am joining along with them!

Here’s the list:

January 11, 2013: long and slow apples (p.390)
January 18, 2013: chicken liver gateaux with pickled onions (p.190)
January 25, 2013: shrimp and cellophone noodles (p.322)

I am not sure if there are more after that- but in any case- I think I will continue on my own. At least for 2013.

A French cookbook and French Fridays. Now that is a great way to start off my year!

Merci Beaucoup to Trevor and Bon Appetit!

 

Buy the book:

greenspan

Greek Cooking Continues with FAGE

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FAGE YOGURTJust a few days after returning from Greece, I had the opportunity to take a cooking class sponsored by FAGE yogurt at the International Culinary Center located at the French Culinary Institute in NYC.  One of my favorite meals in Greece was the yogurt breakfasts served everyday with honey. The brand of yogurt I was had there was FAGE (pronounced “fa-yeh”) so I was excited to learn some new recipes using this brand back here at home.

You may think that all Greek yogurts are the same- dry, gritty and extra thick. Well, I assure you they aren’t all like that! FAGE Total  is creamy, smooth and silky. Not only is the texture unlike the other brands of Greek yogurt, the flavor is full and rich regardless of which fat content you choose. There are multiple flavors and three variations available; full fat, 2% and 0%. But classically, the plain flavor, full fat or 2% is the way to go.

For this class, we had planned on making eight dishes, but we were all starving and since we kept taking breaks to eat what we were making, we actually only had time to prepare six dishes.  We did, however,  receive recipes for the rest to attempt to make another time.

The class was broken up in threes and I paired up with two blogging friends, Monica from Macaroni Kid East Side and Lisa from New York Chica. We had such a good time! There was lots of laughing and even more tasting! Monica and I couldn’t stop eating the Macaroni and Cheese, even before it went into the oven! It was that delicious! (Made with a bechamel sauce and lots of cheese, it was incredibly decadent, but worth every calorie!)

Here’s what was on the menu (the last two we didn’t make, but we tasted!):

FAGE FRIED CHICKEN

FAGE LEMON COLESLAW


FAGE MACARONI & CHEESE



This was really just so good! We kept eating it just like this!

FAGE YOGURT DILL BISCUITS

Monica rolls out the dough.

Lisa cuts out some biscuits.

FAGE YOGURT POTATO SALAD

FAGE YOGURT PARFAITS

FAGE YOGURT PANNA COTTA WITH RHUBARB STRAWBERRY COMPOTE

FAGE YOGURT GREEK EGGS BENEDICT

Additional recipes can be found on their website.

Once all the dishes were cooked, we were treated to a buffet of all the things we made, served with our choices of wine.

 

It was so nice to sit and chat and eat such good food. And to extend my Greek vacation a little bit longer!

Try FAGE Total yogurt and let me know what you think. It’s my new favorite brand of Greek yogurt.


 

 

“Build a Better Lunch Box” Recipes

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If you are looking for something fun and meaningful to do, then you should join Loews Hotels and help kids “Build a Better Lunch Box”.

To celebrate the 20th anniversary of its ground-breaking Good Neighbor Policy, Loews Hotels is helping families “Build a Better Lunchbox” to promote healthy eating habits and raise funds to support projects in local schools.

Beginning on October 24, 2010 at the Loews Regency Hotel in New York City and  running through December 11, 2010 at the Loews Annapolis Hotel, Loews Hotels across the U.S. will host fundraising events where children and parents will have the opportunity to learn how to build a healthier lunch together, and at the same time support community schools through DonorsChoose.org, Loews’ newest charity partner, a web-based not-for-profit that supports local school projects for individual sponsorship.

Loews Hotels has also partnered with Driscoll’s, the nation’s leading producer of fresh berries to develop recipes that focus on variety, balance, nutrition, portion control and that incorporates an added element of fun that all kids love.

Each event will feature chef demonstrations, hands-on food stations to create lunch and special play areas for children.  Also, each child will receive a specially created Loews Loves Kids lunch bag, an organic cotton lunch bag filled with a coupon for a nutritious berry smoothie at a Loews Hotels, healthy lunch and snack recipe cards, fruit-shaped silly bands, crayons and a $20 donation card for DonorsChoose.org.

Here are some recipes to get you started on Building Your Own Better Lunch Box!

Whole Wheat Turkey-Hummus Wrap

Ingredients
1 Large whole wheat tortilla
¼ Cup Hummus (see Hummus recipe)
¼ Cup crumbled Feta cheese
½ heart of Romaine lettuce
1 4 ounce package of sliced turkey

Method
Cut half inch strips of lettuce using all lettuce.
Warm tortilla slightly to make easy to roll.
Spread hummus over half of the tortilla.
Sprinkle feta on top of hummus.
Distribute cut lettuce evenly over hummus and feta.
Place sliced turkey over lettuce.
Roll the tortilla from the edge closest to you half way through, then fold up both ends and roll the rest of the way.
Hummus

Ingredients
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tbsp lemon juice
1 1/2 tbsp tahini
2 cloves garlic, crushed
1/4 tsp of cayenne pepper
1/2 tsp salt
2 tbsp olive oil
1 tsp Chopped parsley

Method

Drain chickpeas saving the liquid from the can aside.
Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until smooth.
Place in a serving bowl; create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Keep refrigerated.

Very Berry Smoothie

Ingredients
1 ¼ cup Driscoll’s strawberries and blueberries
¾ cup full-fat organic vanilla yogurt
½ cup freshly-squeezed orange juice
1 tablespoon wheat germ
1 tablespoon agave nectar
½ teaspoon vanilla extract

Method
Place all ingredients into a blender.
Whirl until smooth.
Garnish with a strawberry and serve with a fun curly straw. Makes 2 Cups.

Eat-‘Em-Up Fruit Kabobs

Ingredients
1 soft, unsalted pretzel cut into eight (8) cubes
8 cubes smoked Gouda (or a child’s specified favorite!)
8 Driscoll’s strawberries
8 cubes ham (optional)
8 Driscoll’s blackberries
8, 12-inch bamboo skewers

Method
On each skewer, thread one cube of pretzel, cheese, strawberry, ham and blackberry.
Repeat with remaining skewers.
Can be served with various dips, if desired.
Makes 8 skewers.

The next step is to enjoy all these healthy delights and to attend an event in your area!

Find a “Build a Better Lunchbox” event near you:

  •  Loews Regency Hotel (New York, NY) – October 24, 2010
  •  Loews Miami Beach Hotel (Miami Beach, FL) – November 13, 2010
  • Loews Lake Las Vegas (Henderson, NV) – November 6, 2010
  • Loews Portofino Bay Hotel (Orlando, FL) – November 7, 2010
  • Loews New Orleans Hotel (New Orleans, LA) – November 12, 2010
  • Loews Atlanta (Atlanta, GA) – November 13, 2010
  • Loews Coronado Bay (Coronado, CA) – November 13, 2010
  • Loews Philadelphia Hotel (Philadelphia, PA) – November 13, 2010
  • Loews Ventana Canyon (Tucson, Arizona) – November 13, 2010
  • The Don Cesar, a Loews Hotel (St. Pete Beach, FL) – November 14, 2010
  •  Loews Santa Monica Beach Hotel (Santa Monica, CA) – November 21, 2010
  • Loews Vanderbilt Hotel (Nashville, TN) – November 28, 2010
  • Loews Annapolis Hotel (Annapolis, MD) – December 11, 2010

    For more information on local “Build a Better Lunchbox” events visit http://www.facebook.com/LoewsHotel#!/LoewsHotels.

Here are the details for the New York Metro event:

DATE:               Sunday, October 24, 2010
TIME:               11:30am-1:00pm
ADDRESS:       Loews Regency Hotel
540 Park Avenue (at 61st Street)
New York, NY 10065

COST:               $25 for advance RSVPs, $30 at the door (ticket price is for one child, accompanying adults are free)

CONTACT:         To RSVP to the Loews Regency Hotel’s Build a Better Lunchbox contact:  amandavargas@loewshotels.com or 212-339-4013

Go and help not only your kids “Build a Better Lunch Box”, but help schools in your community!