Archives: October 2010

With this cold weather marching through Manhattan we’ve decided to make a yummy, comforting meal for dinner tonight.

Brisket! Yes it really is delicious and I highly recommend trying it.

This dish works really well in a slow cooker. You can prepare it in the morning before work, leave it on all day (8 hours) then your cooker should automatically turn to warm and your all set for din din.

For a side dish to go along with it we haven’t decided if we’re making a bean dish or sweet potatoes. Tough call… You can also make a grain of your choice. Be creative.

Here’s the recipe.

1 package of grass fed beef brisket from your local farmers market, or supermarket

1 yellow onion

1 clove of garlic

2 carrots

2 celery stalks

4-5 tomatoes depending on their size (if very large then only 1-2 tomatoes)

½ cup tomato sauce of your choice (I like Cucina Antica because there’s no added junk)

2 cups red wine (Anything that you’ve got lying around BUT it should be something that you would drink in a glass)(If you don’t have enough wine you can add 1 cup vegetable broth instead – that’s what I had to do – still yummy!)

10 olives (I like the Greek olives but you can use any that you like)

Start by cutting any fat off your meat. Wash it off and then lightly coat both sides with olive oil. Place the meat in the bottom of the slow cooker.

Finely slice the onion and put that in the cooker. Grate the garlic clove right over the cooker. Peel and chop the carrots, then place them in the cooker as well. Wash your celery and then chop in small pieces then add to the cooker. Cut the tomatoes in small pieces and add them as well as the juice from them into the cooker. Then add the tomato sauce, red wine and place the olives on top.

Turn your cooker on low for 8 hours and enjoy a delicious meal when it’s all done.

I’ll post a picture when mine is finished cooking. Enjoy!

Hey ya’ll,

I’ve finally mastered lentil soup. It’s that time of season when all I crave is warm, cozy, delicious soup. YUM

This was my first time and it was SO SIMPLE – anyone can make it – I PROMISE.

1 pound lentils (I bought mine from Whole Foods)

10 cups water

1 large onion

1 tablespoon olive oil

6 carrots

4 fresh basil leaves

4 sprigs of fresh thyme leaves

1 tablespoon sea salt

1 inch kombu (seaweed to add incredible minerals – it doesn’t change the taste)

Start by heating the oil and sautéing the onions in a large soup pot. When they are clear, add the water and your rinsed lentils. Chop carrots in small rounds and add them into the water as well. Then add your basil, thyme, salt and kombu.

Let everything come to a boil with the lid on then lower the heat and let simmer for 30 minutes to one hour. Your soup will be done when the carrots are soft enough. Add any other veggies that you like, i.e. celery, mushrooms, leafy greens – anything will taste good. Enjoy.

Homemade lentil soup

We just returned home from our trip to California and it was a food fiasco out there – in a good way! Our whole trip was 10 days long and we drove down the coast from Napa to Los Angeles. In each place we went, we used YELP to find wonderful restaurants – what an amazing website!!

I was completely surprised to see how many places in California were gluten free friendly and more importantly they actually knew what it meant to be gluten free and how to deal with me. That’s not something that I see frequently here in NYC and I was very pleasantly surprised. I wonder why restaurants here are not as well versed…? Any ideas?

The food was SO fresh it was almost bursting in our mouths. We went to an incredible farmers market in San Francisco on Saturday and I was shocked to see the quality, knowledge, friendliness, and uniqueness of all the vendors and their products.

They had heirloom tomatoes that literally tasted like basil and no they were not mixed with anything – it was simply fresh soil.

I also bought salt infused with lavender and one infused with rosemary – amazing flavors!

There were all different types of food stalls, including a vegan table with all sorts of interesting smoothies, sushi, and incredible flavors.

In a nutshell, Chad and I were both completely impressed with the quality and care that people take with their food out in Cali. We only wish that New York restaurants will catch on really soon because it’s a huge gap in the market. Bring on the local, organic and deliciousness of our east coast produce. I know it’s available, why isn’t it on our restaurants tables? No I don’t want to pay an arm and a leg for fresh food at a place like Blue Hill Farm when Californians have it so easy right down their street.

Why is it necessary that all the “special” a.k.a. FRESH food is offered in the trendy, overly priced restaurants? I would love to understand. Thoughts?

Only in California!!

Incredible Colors

Me tasting "basil" heirloom tomatoes