02.02.2017

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I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.

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Photography by Elizabeth Cecil

01.05.2017

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Marjorie Standish is like the Julia Child of Maine. She has authored over five books all focused on “cooking down east” with fresh seafood. A few years ago, a friend of ours who grew up in Maine introduced me to Marjorie Standish’s apple pie recipe. Apple pie is one of those things that is kind of good no matter what but when it is great it really can’t be beat. Here is Marjorie’s apple pie recipe, our favorite. She uses a technique that was completely new to me – pilling the sugar/spice mix directly on top of the sliced apples rather than tossing the apples in the dry ingredients before filling the pie pan. I don’t know why it works so well but it does – you gotta try it.

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Best Apple Pie by Marjorie Standish

Makes 1 pie

Enough apples for a well filled pie, 5 to 8

3/4 cup sugar

1/2 cup brown sugar

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 cup flour

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon butter

Preheat the oven to 425F. First, peel then slice the apples into thin slices. Fill the pastry lined pie plate with apples. Sprinkle all the remaining ingredients evenly over the apples. Dot the top of the filling with butter. Bake at 425F for 40 minutes then reduce the heat to 325F and make for another 20 minutes. Let cool then slice and enjoy.

PS. You can use any crust recipe you like but my favorite is…

2 cups all-purpose flour

2 sticks cold butter, cut into cubes

1/4 cup ice water

1 teaspoon salt

Pulse the flour, salt, and butter together in a food processor until the butter is the size of peas. With the motor running, stream in the ice water. Run the motor until the dough forms a ball and pulls away from the sides of the bowl. Turn dough out on a floured counter top and shape into two 1-inch rounds. Wrap in plastic and refrigerate until baking time.

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12.01.2016

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As you may have gathered from my instagram I am thoroughly enjoying Genius Recipe’s Kale Salad this fall. The recipe originates from Northern Spy Food Co., a little NYC cafe that is now closed, and is the perfect thing to make at the beginning of the week, stored in the fridge for last minute lunches or snacks.

I’ve eaten this salad warm, at room temperatures, topped with a friend egg, and pressed onto avocado slathered toast – all are good.

Here is the salad’s recipe introduction in Genius Recipes “Raw kale is like any other green we’ve ever put to dressing-just a little more resilient. And that’s a very helpful trait, making it an ideal leafy salad to make ahead for company or tomorrow’s lunch. This particular kale salad is at once substantial and spry. It’s dressed with just lemon and olive oil, making it a bit like a raw version at a health store salad bar-but filled out with roasted kabocha squash, almonds, and two kinds of cheese. Depending on the season, Northern Spy trades out the kabocha for fresh apricots, kohlrabi, or pattypan squash. I sometimes go with slices of apple or persimmon. Kale’s amendable.”

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Kale Salad from Genius Recipes

Serves 2

1/2 cup peeled, cubed kabocha, butternut, or other winter squash

Extra-virgin olive oil

Salt and freshly ground black pepper

1 bunch kale (preferably laminator or dinosaur kale), ribs removed and leaves finely sliced, about 2 1/2 cups

1/4 cup almonds, cut roughly in half

1/4 cup crumbled or finely chopped Cabot Clothbound Cheddar (or any good, aged cheddar-if you can’t find aged cheddar, use Parmesan)

Fresh lemon juice

Pecorino or other hard cheese, for shaving (optional)

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1. Preheat the oven to 425F. Line a baking sheet with parchment paper.

2. Toss the squash cubes in just enough oil to coat and season with salt and pepper. Spread on the baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10 to 15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

3. In a large mixing bowl, toss the kale with the almonds, cheddar, and squash. Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.

4. Divide the salad between two plates or shallow bowls. Garnish with shaved Pecorino cheese and serve.

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08.09.2016

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I often strike up conversations with other parents at the beach. There we are, all settling in for snack-time, chasing 2-year olds into the surf, and trying to carry 3,000 pounds of beach gear to the car. Happily, I have met a lot of lovely people this way, quickly learning where they are from, what kind of work they do, and their family favorites here on the Vineyard. I am always shocked when I hear about school starting in August. To us, August is the epitome of summer – the crowds, the fair, the hottest beach days of the year. But like these families heading home to dig out lunch boxes and backpacks, my work also reminds me that school is almost upon us (as hard as we try to deny it).
Nutella, the queen of breakfast spreads, recently asked me to create a healthy breakfast idea to help busy families ease their way into the school year while keeping up the fun of summer. I spent a morning in the kitchen playing with pancakes, fruit, nuts, and Nutella and came up with this adorable lion face. How cute is it!? Dylan and Gray were besides themselves when the sat down at the little breakfast table in the kitchen to find a furry friend staring back at them. I am planning on making this again on the first day of school to help pump us all up for the new rhythms and changes ahead.
Below are the simple steps to create your own breakfast lion at home:
Nutella Lion
1 pancake (from the freezer or skillet)
2 tablespoon Nutella spread
2 clementines
4 slices of banana
2 blueberries
1 slice of apple, cut into a triangle
6 thin slices of apple
1 cashew nut, halved lengthwise
Place the pancake on a plate and spread with Nutella. Next, peel the clementines and arrange the slices around the perimeter of the pancake. Arrange the sliced banana eyes and ears. Top the two banana eyes with blueberries. Place an apple triangle under the eyes for a nose and fan out apple strands as whiskers. Finally, split a cashew nut lengthwise and arrange as a little lion mouth. Serve with a couple of small plates and dig in!
This recipe development work was sponsored by Nutella.