you can't eat bread!?

Let’s face it, we all want to look decent in a swimsuit,...

Sun, 14 Apr 2013 10:49:49 -0400

Let’s face it, we all want to look decent in a swimsuit, and despite the still chilly weather, those summer months are creeping up! These brownies look pretty tasty, and at 37 calories a pop, how can we resist?

gastrogirl:

37 calorie brownies.

For the brownies:

3/4 cup nonfat greek yogurt (I used Fage 0%)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1 teaspoon baking powder
1 pinch salt

Preheat the oven to400°F. Grease a square baking dish (I used 8”x8”). Combine all incredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. YAHM.

Optional: I added about 1/4 cup of chocolate chips to my batter, just to live dangerously. This brings the calorie count up to about 65 calories per brownie. Not bad, not bad.

Bellevue Evacuated

Tue, 06 Nov 2012 05:09:13 -0500

Bellevue Evacuated:

lauraemily:

Please take a few minutes to read one physician’s experience from last week’s evacuation at Bellevue Hospital. I am so proud of my department (Psychiatry) and his description of 3 key players below brought tears to my eyes because I worked with all of them this past week and he hit it right on the money.

…the psychiatric administrators and staff worked furiously and tirelessly to get patients discharged or transferred, even before an official evacuation order came from the Mayor’s Office. I remember seeing the head nurse of the psychiatric emergency room show up in a bright red dress, bright red lipstick, and a determined look on her face. Everyone knew (more than even usual) to stay out of her way unless she had something for you to do. I swear I saw Bellevue’s director of psychiatry every time I turned around, her demeanor somehow as sweet and openly caring as ever. I worry that the pregnant director of consultation liaison psychiatry did not leave or even rest for days as she helped to coordinate the safe transfer of hundreds of patients who could not be safely discharged.

(via icopythat kellyqehudson marcmanseau)

As the storm raged outside, I sat in my relatively unscathed apartment and neighborhood in Williamsburg, Brooklyn watching and reading in horror as one catastrophe after another fell upon the medical center where I had…

Be nice to people who work at Bellevue, things got worse than this.

Occupy Sandy is where it's AT!

Sun, 04 Nov 2012 11:16:02 -0500

Occupy Sandy is where it's AT!:

By far one of the most organized aid efforts post-Sandy:

Occupy Sandy is a coordinated relief effort to help distribute resources & volunteers to help neighborhoods and people affected by Hurricane Sandy. We are a coalition of people & organizations who are dedicated to implementing aid and establishing hubs for neighborhood resource distribution. Members of this coalition are from Occupy Wall Street, 350.org, recovers.org and interoccupy.net.

Jay Parkinson + MD + MPH = a doctor in NYC: If you're thinking of volunteering today, here's some helpful advice.

Sun, 04 Nov 2012 10:05:35 -0500

Jay Parkinson + MD + MPH = a doctor in NYC: If you're thinking of volunteering today, here's some helpful advice.:

jayparkinsonmd:

Think of a job you can or want to do, and bring along everything you need to do that job.

It sounds obvious. But for me and many others who were helping out yesterday in disaster areas, this didn’t occur to us to have a mission. Our mission was to go to an area and help out.

Yesterday, a group…

Excellent advice for those volunteering, make sure you have a mission, a plan, an outlined task; or else it is very easy to get caught up in the chaos.

making your mustard more mustardy

Sun, 04 Nov 2012 10:02:18 -0500

americastestkitchen:

Cook’s Tip of the Day: Blooming mustard in water develops full flavor because it revives enzymes and allows them to release pungent aromatic compounds.

I should probably have this framed and hung in my...

Wed, 18 Apr 2012 16:52:12 -0400

I should probably have this framed and hung in my kitchen.

noraleah:

Food Network’s Comprehensive Guide to Frosting Colors (via fritesandfries)

I leave all things frosting related to M. but this is very pretty.

Pink Grapefruit and Radicchio Salad With Dates and...

Sun, 08 Apr 2012 11:25:31 -0400

Pink Grapefruit and Radicchio Salad With Dates and Pistachios

(via NYTimes Dining & Wine)

2 pink or red grapefruits

2 medjool dates, pitted and thinly sliced

1/2 medium shallot, peeled and thinly sliced

Fine sea salt, to taste

1 small head radicchio, halved and cored

4 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped pistachio nuts

Freshly ground black pepper.

1. Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.

2. Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.

3. Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.

4. Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.

Yield: 4 servings.

lacuisine: Know Your Peaks!1 - Souffle: You want whites that...

Sat, 07 Apr 2012 08:25:07 -0400

1

2

3

lacuisine:

Know Your Peaks!

1 - Souffle: You want whites that have gained volume and are just firm enough to hold a peak.

2 - Meringue: Most meringue recipes call for stiff peaks, which will stand up straight.

3 - Oops! If your whites are clumpy and grainy, you’ve gone too far.

(Thanks to Bon Appétit)

jayparkinsonmd: Michael Pollan’s Food Rules by Marija...

Fri, 16 Mar 2012 11:50:19 -0400

jayparkinsonmd:

Michael Pollan’s Food Rules by Marija Jacimovic

Paraphrased from Food Rules:

Recent studies have show that organic produces 182% of the yield of industrial food production in the developing world. So if the developing world were to adopt organic production, they would have a MUCH greater food/energy yield than with their current practices.

noraleah: Almond Butter & Jam Sandwich Cookies For my...

Wed, 14 Mar 2012 13:53:19 -0400

noraleah:

Almond Butter & Jam Sandwich Cookies

For my GFF.*

* Gluten-Free Friend.

Nora knows me so well. Man, I LOVE a sandwich cookie, but and this one combines almond butter and is inherently gluten-free?!? Bless her heart.

I ate a lot of peanut butter and jam sandwiches as a kid; not because I was picky, but because I just loved them. - excerpted from recipe author Sarah Britton of My New Roots

gastrogirl: gluten-free and vegan lemon almond coconut ice...

Thu, 08 Mar 2012 12:14:41 -0500

gastrogirl:

gluten-free and vegan lemon almond coconut ice cream sandwiches.

Given that it’s so utterly GORGEOUS outside today, I’m just going to leave this here.

Be sure to check out Good Things Grow, for the full recipe and for some gorgeous food photography!

americastestkitchen: Secrets to Making Raspberry Streusel...

Thu, 08 Mar 2012 12:10:32 -0500

americastestkitchen:

Secrets to Making Raspberry Streusel Bars

Bake gooey, sticky, and sweet bar cookies without a single cookie casualty.

To see the whole post you can take a look at The Feed or to see the recipe without the photos you can look at the Recipe File.

A little liner goes a long way to making perfect bar cookies.

It was a pleasure to cook with Studiofeast this past Sunday for...

Tue, 21 Feb 2012 22:05:52 -0500

It was a pleasure to cook with Studiofeast this past Sunday for their 2nd “Studiofeast Sunday.” These are small intimate events that pack a big gustatory punch. Our lovely hosts, Brian Quinn and Jessica Lawrence opened their home and Brian mixed killer cocktails and paired wines with aplomb.

Check out this menu:

Lobster, Burrata, Green Apple, Micro Arugula
Winter Vegetable, Bagna Cauda, Chili
Split Pea, Bacon, Creme Fraiche, Miso Toast
72 Hr Short Rib, White Bean, Fennel, Carrot
Zeppole, Sichuan Pepper Hot Chocolate, Fig

This was every bit as good as it looks.

Do you have a soft spot for Texas? A hankering to be a part of...

Fri, 03 Feb 2012 13:58:17 -0500

Do you have a soft spot for Texas? A hankering to be a part of a film project documenting cowboys, photographers, and filmmakers as they ride (on horseback!) the famous Chisholm Trail, placing historical markers along the way? Then let’s help make this project happen.

They need help fundraising, so if you have connections in Texas/the fundraising world, or if you want to make a donation yourself, let them know.

Brief explanation here:

With a small team of cowboys and documentary filmmakers, we plan to ride the 400 miles north from San Antonio to Red River Station, just outside of Nocona, Texas, documenting the rich history along the way. We will be working with local historians, county sheriff departments, and the Brazos, Hill Country, and Independence Trail branches of the Texas Heritage Trails Program to trace the original route, and tell as much of the story of the Chisholm Trail as we can.

- from the Chisholm Trail Ride

icopythat:

Chisholm Trail Ride (by icopythat)

I am going to be riding horseback 400 miles along the Chisholm Trail in Texas traveling with Tyler Sharp, who I met at Phoot Camp.

We are trying to generate interest in the trail and help it become a National Historic Trail, place markers along the trail, and create a documentary of the entire process.

We need funds. Kickstarter is where the cool kids hang out, but we would like the donors to also get a tax deduction, which means indie gogo. Has anyone had to choose? Any other ideas on how to raise money? What are your thoughts?

My dad had the celiac disease and even though he can't speak english, I've read several things from your blog for him and my mom. They loved it and we found many good recipies in here. Thank you!

Fri, 03 Feb 2012 11:31:52 -0500

Thank you for the kind words hardknockedlife. I’m so happy my blog was of help to you and your family, please drop me a line if you have any questions!

Shamus Jones, founder of Brooklyn Brine, shows us how these...

Mon, 23 Jan 2012 15:10:20 -0500

Shamus Jones, founder of Brooklyn Brine, shows us how these certified badass “pickle nerds” churn out 600-1000 jars of pickles per day.

When I first met Shamus they were pickling in a restaurant kitchen in the wee hours of the morning, amazing to see how far they’ve come!

My favorite Brooklyn Brine creation are the Fennel Beet pickles, but the new Maple Bourbon Bread and Butter just might come a close second.

Furiously frying up pork-stuffed prawns at Emily...

Mon, 23 Jan 2012 10:37:31 -0500

Furiously frying up pork-stuffed prawns at Emily Cavalier’s Midnight Brunch, aka How I Like to Spend My Saturday Nights (seriously!). A great time was had by all, brava Emily!

(photo by Clay Williams)

Our Food Is Not Just Entertainment, Paula Deen

Thu, 19 Jan 2012 11:56:00 -0500

Our Food Is Not Just Entertainment, Paula Deen:

Excellent piece in the HuffPo by my friend Cathy Erway [of (among other things) Not Eating Out in New York fame], on Paula Deen’s recent announcement of her three-year-old diabetes diagnosis. I know it is asking Deen to live up to a higher moral standard than most, but when you are a public figure that makes a living demonstrating to millions your favored methods of cooking, and those methods are known to be of great detriment to your health as well as the health of the masses…you look like a fool to hide behind your network (and now pharmaceutical) sponsors instead of admitting that it’s time to make serious lifestyle changes.

“I see a great missed opportunity for healthy food initiatives, organizations, and the general public in Deen’s failure to publicly recognize the errs of her gluttonous ways and perhaps partner with them instead. But that doesn’t mean it has to be everyone’s. It means we need more standing up in — okay, a reactionary — unison, and demanding good food in television and best-selling cookbooks as well as on the shelves.” - Cathy Erway

For the gleaners: the more food that is in front of you, the...

Fri, 06 Jan 2012 10:02:52 -0500

For the gleaners: the more food that is in front of you, the more you will eat. Understand appropriate portion size, (e.g. 1.5 oz of cheese is the size of a 9V battery) and try to keep healthier foods around you so when you do reach for a snack it won’t be as detrimental to your waistline.

columnfive:

(via Massive Health - Swelling Servings: The Growth of American Food Portions [infographic])

A well executed infographic turns any baking plight into a...

Fri, 23 Dec 2011 10:27:57 -0500

A well executed infographic turns any baking plight into a baking success!

fritesandfries:

This guide is quite handy for your last minute holiday baking emergencies.

P.S. Don’t hesitate to ask question if you have something specific to ask. If I can’t answer it, I’ll just ask Chef for you!