North African Meatballs (photo taken by Bob Siegal)

Almond Encrusted North African Meatballs / Red Pepper Yoghurt Sauce

              Meatball Recipe (Recipe serves 6)

• 1 pound ground beef
• 1/2 teaspoon garam masala
• 2 tablespoons finely chopped red onion
• 1/2 cup carrots
• salt and pepper to taste
• 1 cup ground/ chopped almonds
• 1/2 teaspoon salt
• 2 tablespoons olive oil

• Spread one tablespoon of olive oil on foil paper tin / baking dish and set aside. Preheat oven to 450 degrees.
• Mix beef, garam masala, red onions, carrots, salt and pepper (you can let it marinate overnight if you wish).
• Scoop a portion of the mixture with a tablespoon and make even balls, then roll them in the ground almonds until evenly coated and place them in the foil tin/ baking dish and in the oven.
• Turn meatballs after 15 minutes to brown them on the other side. 15 minutes later, they are ready to serve!Yoghurt Pepper Sauce

• 2 cups plain greek yoghurt
• 2 tablespoons honey
• 1 tablespoon red pepper flakes (or more if you’d like a little more heat)
• 2 tablespoons freshly squeezed lemon juice

• Mix yoghurt, honey and lemon juice, add red pepper flakes and refrigerate for half an hour. This allows all the flavours to meld and granish with additonal red pepper and parsley when you are ready to serve.

Enjoy folks!

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!

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!

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

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!

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

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 !

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.

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)

Ingredients for Grapefruit Mimosa (serves 2)

• Prosecco
• 1 Grapefruit
• 2 flute glasses

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!

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