My latest project is worth the lack of sleep and left-over hours after working full-time normally reserved for food writing. It started late last Fall. I miss the food world and can’t wait to return to it. Until then, my mind is focused on a fundraising event, Closer to Our Dream Performance Gala, by The Friends of 227 Abolitionist Place. Did I mention, this blog is a media sponsor? If you live in New York City, I highly recommend buying tickets to an evening of musical and theatrical performances (use code “MLROF15” for a discount). For everyone living outside of New York City, or if they can’t make it, donation are accepted. The gala is on April 17, 2016, doors open at 3:30 pm and it’s at the Roulette, 509 Atlantic Avenue in Brooklyn, New York.
For most people making smoothies, it’s throw in forgotten fruit at the bottom of a refrigerator into a blender with water, yogurt or milk. As time goes on, kale or spinach is added for more nutrients. Smoothies are healthy and fun drinks, and if you’re trying to break out of the banana, berry and/or spinach smoothie mix, Julie Morris’ “Superfood Smoothie,” will not only inspire better tasting smoothies, but it’s a chance to learn how to turn a smoothie into a nutritional powerhouse. Continue reading Parade’s Community Table: Supercharge Smoothies into a Nutritional Powerhouse
There’s an incredible depth of toffee richness in Medjool datess. They have a crinkly paper-thin skin similar to a sugar glaze. They’re dark honey brown with an oblong shape. The succulent flesh oozes sugar. It’s a fruit tasting like cake soaked in maple syrup. In this salad, dates are classically paired with oranges, and they’re tossed with creamy Gorgonzola cheese, shredded dried coconut, pine nuts and citrus vinaigrette.
Knowing the holidays are upon us, it’s time we organize and plan our menus to reflect this festive time of year of giving and eating. From now until New Year’s, I’m introducing a series of fresh and healthy dishes for the holidays. Some recipes are reinterpretations of classic recipes with a healthy twist. Other recipes are new ideas to serve with traditional classics. The festive holidays are no different then the rest of year, for we should all strive for a healthy and balance lifestyle everyday.
This year’s commercial love weekend is a lonely feast. My love package of Chocolate Chip Yogurt Cookies, Cornmeal Lime Butter Cookies, and Roast Lemon-Thyme Almonds was shipped last week for the West coast. In the spirit of maintaining a busy mind, this declared romantic weekend is full of freelance work.
However, I’m treating myself to Orange French Toast topped with fresh Pears and Cherries. This version uses stale Honey Wheat Bread made from scratch in my kitchen. French toast is not a popular breakfast dish, because it’s made with soft, commercial bread that has a longer shelf life because of the preservatives. The result is a French toast with a soggy center. It’s actually a recipe at its best with thick slices of French or Italian loaves (since moving to New York, I’ve discovered Challah is a buttery option, too). Such bread is fresh for one day. It’s a great bread to include in a romantically planned menu. I recommend serving half a loaf as garlic bread to accompany a meal of lasagna and salad. By the next morning, the loaf is hard and stale (slice it the night before if making French Bread). Using the mantra, “no food goes to waste,” day-old bread slices are temporarily soaked in a milk and egg mixture, before it’s lightly fried in a skillet. Continue reading Orange French Toast with Pears and Cherries