Oct 04 2012
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EATEN HERE

Virtual Slumber Party! presented by Healthy Cooking Camp

First time I met the lovely dynamic duo that are the brains behind Healthy Cooking Camp, was at a fabulous women’s only event in Manhattan. Robyn and Quinn served their ridiculously delicious Couscous salad that I had gobbles of! Robyn with her kind eyes and firm handshake was very engaging and full of healthy tidbits of information (perhaps by day she cooks lovely, kick ass meals and at night she really does kick ass – as a spy maybe?). Quinn with her gorgoeous red dress and warm smile to match, let me in on how to balance eating properly with little time to spare. Together they help people through their Healthy Cooking Camp project, manage eating healthy while considering time constraints we all face on a daily basis.

Quinn & Robyn

This Thursday, October 4th at 9PM, they will be hosting a Slumber Party. Learn how to prepare delicious, yet healthy desserts without sacrificing in taste and flavour. You can tune in LIVE and be part of the Slumber party and prepare decadent desserts, while getting to know Robyn + Quinn from the comfort of your home and PJs!

What are you waiting for ladies! (maybe gents as well) Sign up for the party here. Be sure to visit Healthy Cooking Camp and check out their fantastic videos and learn better ways to cook wholesome food! :)

Oct 03 2012
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“The Wake me up Fruit Smoothie!” – Blueberry Goodness

Mornings are hard folks! Let’s admit it, you hit the snooze button one too many times (in my case, a gazillion). I have never been a morning person, i’m an insomniac and occassional televison starer (half the time, the TV is watching me!). My experience during gloomy mornings like this is that coffee just doesn’t cut it – that high is temporary and I feel the need to have something healthier and nutritious. Not discounting the health benefits of a cup o’ joe but a fruit smoothie is packed with vitamins and antioxidants; that will fuel you throughout that dreaded ride to work, or early subway commute. Dust off that blender you’ve probably been storing away for years, buy some fruits and get blending! Smoothies give me that extra boost of energy, you’ll love it!

This one of my favourite smoothies to make – The Very Berry Smoothie recipe is for two but you can adjust measurements accordingly. I prefer using fresh fruit but the blueberries can be substituted for frozen blueberries if desired.

Very Berry Smoothie

Ingredients

  • 1/2 cup of blueberries (fresh or frozen)
  • 1 banana
  • 1/2 an apple
  • 6 ounces of coconut water
  • 6 cubes of ice
  • a handful of grapes (this adds sweetness and allows you to omit sugar or any other sweetner)

In you blender, add all the ingredients above, the order doesn’t matter and blend until smooth. I use a vitamix or my personal favourite ‘all inclusive’ blender, the blendtec.

Now don’t forget to let me know how you liked/hated this smoothie. I bet you it will be the former. No road rage or angry commute to work this morning, have a Very Berry Smoothie and enjoy your day, live it like it’s your last! :)

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Aug 29 2012
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I COOK

Curry Rice and Vegetable Pilaf – Kick it up a notch!

Pilaf – a rice dish that involves cooking rice with spices in a broth, or with vegetables and meat. There are so many different ways to prepare rice pilaf, making it your own. This dish is most commonly found in East Africa (where I come from), Middle East, the Caribbean and Latin America.

My mum cooked rice pilaf on weekends, and my four sisters and I would lick our plates clean. The aroma of the spices filled the kitchen and made its way to the living room while she cooked. We would sometimes sneak and watch her cooking and steal tastes in preparation for the real deal at the dinner table. She often added meat or chicken to it, which is the common way pilaf or ‘pilau’ is prepared in Africa.

This recipe has two distinct spices; curry and cumin which aid in digestion and make any dish pop with character. The amount of curry used is minimal but sufficient, rendering the dish unique and delicious.

Curry Rice and Vegetable Pilaf : (serves 4)

  • 2 cups of brown rice
  • 3 carrots, diced
  • Thawed frozen peas, 1 pkg
  • 2 cups of mushrooms
  • 2 cloves garlic, diced
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon of cumin
  • 1 teaspoon curry
  • 2 diced onions
  • 1 large red pepper, diced
  • 3 tablespoon marjoram and parsley
  • 1 large yellow squash, diced

Heat oil in a pot over medium high. Add the garlic, carrots and onions, stir for about 5 minutes until soft and translucent.  Add red pepper, squash, brown rice , curry, cumin and salt turning with a wooden spoon frequently for 3 minutes. Add broth, marjoram, parsley and as soon as it starts to boil, lower heat, cover  and simmer for 20 minutes. Serve while hot!

From my kitchen to yours, enjoy and be well :)

Curry Rice and Vegetable Pilaf

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Jul 15 2012
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I COOK

Sunday Dinner : Steamed Lemon Flounder Fillet and Kale

After a detox, I usually ease into regular eating habits by preparing meals that have little to no seasoning. This is preferable and a great way to test your creativity with cooking by limiting your use of processed foods, condiments and additives. Fish and vegetables always hits the mark, full of vitamins,healthy and flavorful.

Clean eating by definition, is the consumption of whole foods as close to their natural state as possible. This involves including in your diet, vegetables, fresh fruits, whole grains, lean protein and avoiding processed foods and fast food. I love seafood, but I am careful to pick wild caught options as opposed to farm raised – more information on the diferences here. This dish is easy and quick to prepare approximately 15 minutes, I hope you try it, especially since it’s low in calories.

Ingredients (serves 1) recipe can be multiplied to accommodate the number of people you are cooking for.

  • 2 pieces of flounder fillet
  • handfuls of roughly chopped up kale (stalks removed) about 4 cups
  • 1/2 a lemon
  • 1/2 teaspoon of salt and pepper
  • 1 clove of garlic
  • 1 small tomato
  • 1/2 of a large onion
  • 1 tablespoon of olive oil

  • Wash flounder fillets with cold water, pat dry and marinate with juice of half a lemon, salt and pepper for 5 minutes
  • Saute diced onions in olive oil at medium heat, until translucent 4 minutes.
  • Add garlic, tomatoes and kale (which will start to shrink) and cover for 3 minutes, turn continously with a wooden spoon
  • Uncover, carefully add flounder fillets with 2 lemon slices on top of kale, tomatoes and onions, cover for another 5 minutes while they steam.
  • Serve immediately while hot and enjoy with a great glass of wine, preferably a riesling :)

Would love to hear your thoughts in the comment section if you tried this recipe. Nothing would make me happier. Have a great Sunday evening!

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Jul 04 2012
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The Red, White and Blue – Fruit Parfait

As we celebrate 4th of July, with family and friends and of course some barbecue, we honour America’s independence. Unfortunately for me, I started a smoothie detox a few days ago and today I am cheating with a fruit parfait (maybe some barbecue later), that I’ve named ‘The Red, White and Blue’.

Why a detox? It helps rid the body of harmful toxins and revitalise you, after all, your body is your temple, treat it as such. This Parfait can be layered or topped off with granola, yoghurt or a sweetener like honey or maple syrup. This is great for either breakfast, a midday snack or dessert. Healthy, full of antioxidants and vitamins, you’ll be doing yourself and your body a whole lot of good!

Ingredients: ( serves 2 )

  • 1 cup blueberries
  • 1 cup of strawberries (thinly sliced)
  • 1 apple (peeled, core removed and sliced thinly)
  • 1 tablespoon Honey or Maple Syrup
  • Wash blueberries and layer the bottom of  two bowls or glasses evenly
  • Drizzle some honey if you desire and then add a layer of apple slices
  • Finally add the layer of strawberries and drizzle with honey or any other topping of your choice
  • Enjoy -  Happy 4th of July folks!

Jun 20 2012
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EATEN HERE

JBF & Stonehenge Launch Us Into Summer

I have something of a culinary crush on the James Beard Foundation (JBF). Everything about this venerable institution shines like a beacon in the world of food, from their stately brownstone, to the elegant dining rooms, to the tantalizing dishes they set down before you.

JBF have partnered with Stonehenge, a company that presides over many of New York’s luxury rental buildings, to marvelous effect, and this summer has begun with a series of tasting parties that combine exquisite small dishes with of-the-moment cocktails and breathtaking views.

Tickets to June’s Sunset Social for foodies under 40 at The Olivia, a Stonehenge building with remarkable views, were coveted only slightly less than those to Graydon Carter’s annual Oscar party.

The Olivia’s 36th floor rooftop was swarmed by a bevy of Stonehenge residents and JBF members eager for fine finger foods, delicious drinks and tunes from the DJ. Participating restaurants included The Americano, Casa Nonna,Gastro Bar,  La Newyorkina, Rouge Tomate, Wild Edibles and Wong. Here’s a taste of what it was like to be there:

Menu Highlights

Gavin Citron, Wild Edibles ; Black Crescent Oysters

  • Pairing oysters with Poems Cava Brut Rosada NV created a lovely contrast of brine against crispness, and the accompanying cocktail sauce added a tart, citrus bite.

Kenny Tufo; Casa Nonna

  • Veal & Porcini Mushroom meatballs - Each large platter of the rich, moist meatballs were cleared from the platter within minutes.

John Walsh; Gastro Bar

  • Cappuccino of Scallops, Cauliflower and Squid Ashes : Tasted like it sounds – delectable. A marriage of flavours unique and rich with a touch of butter.

Capupucino of Scallops, Cauliflower, and Squid Ashes – served on the rooftop of the Olivia.

Cristian Molina; Rouge Tomate

  • Rush Hour – Whistlepig straight Rye whiskey, Cynar, Housemade Rosemary-Grapefruit Syrup. Grapefruit Juice, Bitters, Lemon Thyme Garnish.

- A swift kick in the taste buds, in the best way possible, with the rosemary adding a touch of soothing herbaciousness.

  • The Strawberry Fair – Lemon Verbana-Infused FAIR Quinoa Vodka, Local Strawberries, Aperol, Lemon Juice

- I loved that they didn’t use a strawberry syrup coction, but instead took the time to muddle fruit, resulting in a fresh and fruity concoction. This vodka is produced in France using quinoa, so you ca tell yourself you’re drinking booze with nutritional value!

Rush Hour and The Strawberry FAir

Other standout refreshments included:

Beers; Stella Artois, Leffe Blond & Hoegaarden

Wines; Poema Cava Brut Rosado NV, The Seeker Sauvignon Blanc 2011, The Seeker Chardonnay 2010, The Seeker Malbec 2010 & The Seeker Cabarnet Sauvignon 2011

Whatever your poison, they most likely had it.

The Olivia Rooftop

If you’d like more information about Stonehenge and the James Beard Foundation, please visit their respective sites.

Happy Summer folks! Drink, be merry and cook until you drop ! :)

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May 26 2012
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FOOD FESTIVALS

Aviation Gin + Vaandag = Love at first bite.

One of the more exotic events on the program for this year’s Manhattan Cocktail Classic was The Aviation Gin and  Vaandag collaboration produced by Laura Baddish of The Baddish Group.

Anyone who visited Vandaag during its brief but impressive lifetime no doubt recalls the restaurant’s modernist interior and no-nonsense Dutch cuisine (Sadly, this East Village gem has since shuttered its doors). Add to this a gin that boasts flavor notes derived from botanicals like Lavender, Cardamom, and Indian Sarsaparilla, and you have one heck of a delectable afternoon.

Henrietta is Hungry’s contributing writer Janeviva Uwera was fortunate enough to join Aviation Gin’s charming founders, Christian Krogstad and Ryan Magarian, as they guided a rapt audience through an array of their signature cocktails paired with exquisite small plates from Vandaag’s Northern European menu.

Food and Cocktail Pairings

             Amuse Bouche

  • Goat prosciutto, Juniper buttermilk curds and Arugula flower : Light fare for a summers day.
  • The Bijou Cocktail : Aviation Gin, Carpano Antica Vermouth, Green Chartreuse, Regan’s No.6 Orange Bitters – After taste of vermouth was strong, but this drink went over well with the crowd.

             Course 1

  • Field and farm split pea soup, onion smorrebrod, pine :  A  rich and creamy soup slightly too subtle for my palate.
  • The Aviation Cocktail Circa 1916 : Aviation Gin, Luxardo Maraschino Liquer, Rotham and Winter Creme de Violett, freshly pressed lemon juice and simple syrup – My favourite : tart but well-balanced.
              Course 2
  • Foraged roots and ‘Shrooms : yellow foot, oyster, ramps, crispy farm egg, ramp borth, spruce / The Corleone : An earthy dish, reminiscent of the foraging movement; good whole foods, with minimal ingredients but a whopper of a taste.
  •  The Corleone:  Green grapes, Aviation Gin, Grappa, freshly pressed lemon juice, simple syrup and Regan’s No.6 Ornage Bitters – A tranquil cocktail with a smooth finish; paired well with the food.
             Course 3
  • Pan seared hake : forest and green cardoon, lemon preserve, dandelion sauce paired with The Hemingway Gimlet cocktail – A light dish with citrus undertones that perfectly matched the cocktail.
  • The Hemingway Gimlet : Aviation Gin, Luxardo Maraschino Liquer, freshly pressed lime, freshly pressed grapefruit and simple syrup - As any cocktail lover knows, Maraschino liqueur is smooth but sweet. The distinct taste of the marasca cherries makes this an ideal summer cocktail.

    Course 4
  • Lamb neck : green tomatoes, grilled spring garlic, sage-juniper jus - Succulent with a perfect balance of garlic and sage.
  • The Lady Sage : Aviation Gin, freshly pressed lemon juice, simple syrup and egg white – Least appealing cocktail. More gin, less egg whites would have salvaged it.

Lamb neck: green tomatoes, grilled spring garlic, sage-juniper jus

Dessert

  • Indo almond flan : spiced caramel, drunken kumquats / The Alaska – Smooth as silk and quite the treat.
  • The Alaska: Aviation Gin, Chartreuse and Regan’s No.6 Orange bitters - They saved the best till last! This was my favourite of all the cocktails; a pungent (blame the Chartreuse) but mildly sweet drink with citrus undertones from the bitters.
Special thanks to Laura Baddish, Vaandag and the collective minds  that made this event possible. Aviation Gin is the perfect dry gin for summer cocktails. Make it a staple in your home. I know I will. :)
May 20 2012
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I COOK

Vanilla French Toast & Grapefruit Mimosa – Sunday Brunch

Lazy Sundays call for an equally lazy brunch. Vanilla french toast with a grapefruit mimosa takes mere minutes to make and score marks for being packed with flavour.

Ingredients (serves 2)

  • 4 slices gluten free bread ( or any bread you have on hand)
  • 4 tablespoons milk
  • 2 eggs
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter (divide into two parts)

Instructions
  • In a small mixing bowl, whisk eggs, pinch of salt, vanilla extract, milk
  • Preheat oven to warm at 170 degrees
  • Dip bread into mixture, let it soak for 15 seconds on each side
  • Melt 1/2 teaspoon of butter in a nonstick pan, place 2 slices of bread at a time into the pan and cook until golden brown for approximately 2 to 3 minutes per side.
  • Repeat the above steps with the remaining slices and place in baking pan and in the oven to keep warm.

Ingredients for Grapefruit Mimosa (serves 2)

  • Prosecco
  • 1 Grapefruit
  • 2 flute glasses
Instructions
  • Chill glasses in freezer
  • Section grapefruit in half and juice each for a flute
  • Pour half the prosecco in glasses
  • Top with grapefruit juice

Serve french toast immediately with fruit or whipped cream, I love it with bananas. Drizzle lightly with maple syrup. My go-to maple syrup is Butternut Mountain Farm Vermont Pure Maple Syrup, you can get it at Whole Foods. Any other Pure Maple Syrup brand will be a great substitute.

Happy Sunday everyone – Bon Appétit!

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May 16 2012
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FOOD FESTIVALS

Lillet – An Aperitif that packs quite the punch!

Nothing says indulgence like French aperitif wine – Lillet (pronounced Lee – Lay), the star of Heure D’aperitif at Weather Up Tribeca, an event held by The Manhattan Cocktail Classic  (MCC) this past weekend. Saturday’s scorching heat provided the perfect excuse for celebrating Lillet’s exquisite blend of Bordeaux wines and citrus liqueurs made from the peels of Spanish, Moroccan and Haitian oranges.

Contributing interviewer Janeviva Uwera quenches our thirst for knowledge with with her account of the experience and a brief interview with charming Lillet brand ambassador, Amanda Boccato and Richard Boccato, the proprietor of Weather Up Tribeca.

With it’s Parisian feel, Weather Up’s interior was the perfect setting for an afternoon of sipping cocktails that harkened back to 1920s France. Adding to the romance, a huge artisinal ice sculpture with a carved floral center served as both centerpiece and bottle display shelf.

The Cocktails

The Li-Lily Pad – Lillet Rose, Hendricks gin, fresh squeezed grapefruit juice, house made Creme de Violette with edible Poppy flower. A little strong for my taste, the gin is the likely culprit but it was a hit with everyone else. As relayed to Janeviva by Amanda, ” The Lillet Rose acts as a balance for the cocktail, making it a lighter despite being a tad overpowering”.

The Li-Lily Pad

Lillet rose apertif – Lillet rose, served on ice with a grapefruit slice. Refreshing, light and perfect for summer. This is what I see myself coming home to after a long day of food blogging. Citrus undertones complimented by the aroma of flowers and a hint of berries.

Lillet Rose Apertif

The Va-Va Rogue – Lillet rogue, St.Germaine, Orange bitters, Champagne and long orange twist. Similar to sangria, and equally divine, but with Lillet used as base rather than a topping. Fruity and tart with just the right amount of champagne. A perfect thermos-filler for Prospect or Central Park this summer.

The Va-Va Rogue

The beautiful ice sculpture by Richard Boccato, AKA the Ice King, at Weather Up in Tribeca.

Janeviva was fortunate enough to chat all things Lillet with charming hostess Amanda Boccato, and Weather Up proprietor and chief mixologist, Richard Boccato.

Janeviva Uwera  : The introduction of Lillet this Spring has been met with a lot of excitement this Spring. What were the determining factors for introducing a new product after nearly 50 years?

Amanda Boccato : Essentially it has been a campaign a long time in the making. The Rose has a slight variation blend of the Lillet blanc and Lillet Rogue and a secret family ingredient.

J.U : What determines a great, refreshing Lillet cocktail?
A. B : The cocktails you’ve had here today are a great example of that! A Lillet cocktail is defined by using Lillet as a base and you can have it by itself as well. I also love adding fresh fruit on occassion.

J. U : As part of the Manhattan Cocktail Classic, does Lillet transcend it’s role as an apertif? The french drink it as it is, with a fruit garnish. Is the emergence of it as a cocktail ingredient more common in America?

A.B : I am trying to bring the French and also Italian culture of consuming apertivos. Since the late 1800s, the French have enjoyed Lillet traditionally by itself, with a bit of ice and orange slice. It was intended to be drank that way. The way it was translated in the States, a lot of bartenders and mixologists use it as an accent in their cocktails and it’s subtle. Lillet is light and refreshing and not heavy in alcohol and can be had at any time of the day.

J. U : Your role as Lillet ambassador must be exciting and rewarding in so many ways. With National Apertif day drawing closer (May 17th) what, if any, ideas might you have on how those unfamiliar with Lillet might discover and enjoy it.

A.B :  We created National Apertif day (May 17th), it is an official holiday. We are happy to share it with other apertif brands. We are looking to embrace the whole cullture of apertifs and bring it back to the States, it’s long been forgotten. The best way to experience Lillet would be at an event like this one.

J.U : The Ice here is what makes this establishmnet (Weather Up) special? Can you tell us a little more about it?

Richard Boccato  a.k.a (The Ice King) : The Ice comes from a machine called the Clindell, which is mainly used by sculpters. It freezes over the course of two and a half to three days, six hundred pounds of ice in the form of two, three hundred ton blocks. They sit in their own chamber with a machine that reaches from the bottom up; with pumps that constantly circulate the water to remove impurities or oxygen bubbles to give the ice a crystal clear look. At the end of each cycle we hoist them out and use chainsaws and other weaponry of torture (gasp ;) ) to create the shapes of ice we need for the cocktails.

J. U : Does this enhance the cocktails in any way?

R. B : Absolutely! If you think about why we like to use large format ice, it’s because of the surface area of each cube and the temperature. We are trying to combat unnecessary water content. It keeps your drink colder for a longer period of time.

Thanks to Amanda and Richard for making this such a fun and informative event. Don’t forget folks, tomorrow is National Apertif day. Let’s raise a glass to good digestion, great friends and family and more Lillet gatherings! Salut!

Richard Boccato & Amanda Boccato

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May 09 2012
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FOOD TALK

Libation Destination – Manhattan Cocktail Classic

In two days, an epic night unfolds yet again in the form of the Manhattan Cocktail Classic Gala. Bountiful amounts of cocktails, food and extreme entertainment ensure a night to remember.

Image by Manhattan Cocktail Classic 2011

Spanning two floors of the New York Public Library on 42nd and 5th Avenue will be an endless array of cocktail bars and food stations, as well as a bevy of performers to fuel your appetite. This is event was sold out within a matter of minutes, having gained a reputation for its Dionysian delights over the past two years.
So put on your ball gown or bow tie and be sure to come thirsty. There’s nothing like a night of world-class food and cocktails in a sprawling historic space to remind you that you live in New York effin City.

If you aren’t attending the Gala, there are other myriad of exciting events slated until Tues., May 15th. Look here for ticket information.

By the way, in leui of that hangover, try your hardest to Nurse the Third. For helpful tips, visit  www.PrudentBoozers.com

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