Fresh Broccoli Salad

So this recipe comes from my Aunt Michelle (I promised I would give her credit) and it really is a fun way to make broccoli taste good. It is almost like making coleslaw but with broccoli. It does have some mayo in it, but if you use light mayo, this recipe is healthy and delicious.


Ingredients:
2 Bunches Fresh Broccoli
10 Slices bacon, cooked and crumbled
2/3 Cup Raisins
1/2 Onion, Chopped
1 Cup Light Mayo
1/2 Cup Sugar (you can use less if you don't like it too sweet)
2 Tablespoons Vinegar

Preparation:
Wash and cut broccoli into bite-sized pieces. Combine broccoli, bacon, raisins, and onion in a bowl. In a separate bowl, combine mayonnaise, sugar, and vinegar; mix well. Pour dressing over broccoli mixture and toss. Refrigerate two hours before serving, tossing occasionally.

Beef Stew

It's getting cold out, so this stew is sure to warm you up. My mom used to make this when we were kids. It's not a difficult recipe and cooks in a little over an hour. You can even begin the recipe in a pan and then transfer the stew to a crockpot to finish slow cooking all day, leaving the meat soft and tender. You can serve it over rice, noodles, quinoa, or just enjoy it plain. Here's to winter. Enjoy!

Ingredients:
1.5-2 pounds beef or veal, cubed
1 cup flour
4 tablespoons olive oil
2 bell peppers, coarsely chopped
1 onion, coarsely chopped
2 cups carrots, peeled and chopped
1 cup sweet peas (canned, fresh, or frozen is fine)
15 oz can tomato puree
1 cup wine (red or white)
2 cups beef or vegetable stock
2 cups water
Salt and pepper to taste

Preparation:
Roll beef in flour and shake extra off so the beef is coated. Set aside. In a large stockpot, sauté onions in olive oil until soft, about 3-5 minutes. Add beef and sauté until brown, about 8-10 minutes. Add wine and veggies and sauté another 5 minutes. Add tomato purée, water, and stock, stir. Bring the mixture to a boil. Cover and simmer for 45 mins or until the beef is tender and the stew is thick, stirring occasionally. (you can also cook in crockpot all day or slow cook in pot for a few hours over very low heat). Add peas and salt and pepper to taste. Serve warm over rice, noodles, bread, or plain.

Fennel and Apple Soup (cold or warm, its awesome)

I know, sounds kinda strange right? But truth is, this soup is delicious. I was inspired to create this from a soup I had at DOC Wine Bar in Brooklyn. (I will write about this place someday as well. It has a delicious, Italian inspired menu along with an awesome wine cellar with some good deals. The interior is warm and rustic and there is seating outside when the weather is nice. DOC Wine Bar 83 North 7th Street, Williamsburg, Brooklyn)

The soup at DOC was served cold and it was perfect for summer. The chef wouldn't reveal his secret recipe, but he did allude to the fact that there were no more than 5 ingredients and it did not have cheese or dairy in it, despite the fact it was so delicious and creamy. Since I haven't been able to stop thinking about this soup, I decided to come up with my own rendition, and to my surprise, it tastes almost exactly like the one I keep dreaming about. (I actually ate mine warm and it really brought out the apple and fennel flavors. It also helps get the chill out of you on these cold nights.) It is also very healthy.


Fennel and Apple Soup

Ingredients
2 Fennel Heads Coarsely Chopped (looks like celery and smells like licorice)
3 Peeled Apples Chopped Coarsely (Skins Discarded) (Sweeeter is better, I used Gala)
5 Cloves Garlic Coarsely Chopped
2 Cups of Vegetable Stock (or water if stock isn't available)
4 Tablespoons Olive Oil
1 Small Onion or Shallot Coarsely Chopped
1 Small Bunch of Fresh Dill Chopped (or to taste)
Salt and Pepper to taste
Pesto or flavored oil (for garnish)

Preparation

In a large saucepan, saute garlic and onion in olive oil for a few minutes. Add fennel and apples and cook for 15-20 minutes, until the apples are soft and the fennel has begun to carmelize and brown. (If the mixture begins to brown too fast or burn, put a little stock in early.) Add the dill and saute for a few more minutes and then add the stock. Cook until the stock comes to a boil and then remove from the heat. Let the mixture cool for a few minutes. Next, put the mixture into a blender or food processor and puree until the soup is creamy and smooth. Return soup to the pan. (Optionally, you can put the mixture through a mesh strainer or a food mill to get out some of the "strings" of the fennel and make the soup even smoother. You don't have to if you don't mind a little more texture in your soup.) Cook over a low heat for a few more minutes, adding salt and pepper to taste. Let soup cool and serve with a swirl of pesto, olive oil, or a flavored oil on top. (You can also serve this cold by putting in the refrigerator overnight.) You will swear there is cheese or cream in this when it is really just the richness of the veggies! Enjoy!

Rice: The classic staple also available in restaurant form!

This place has been a lunchtime favorite for me and my co-workers! It's a restaurant centered around one of the most well known, beloved, and extremely important staples: rice! Almost all of the entrees, from Indian Curry to Thai Curry and Vegetarian Meatballs come over one of their delicious rice choices. The Thai black rice with edamame peas is my favorite, but they also have a Bhutanese Red that is awesome and many others. Their lunch specials are also pretty killer. I recommend getting a small though because it is definitely enough to fill you up!

Rice
115 Lexington Ave
292 Elizabeth St
81 Washington St (DUMBO)
166 DeKalb Ave (Ft Greene)

You have to try this restaurant: Bianca

You know what they say, "When times are tough, spend your money on food." (Actually they don't say that, but with a deal like this place, you can!)

I really promise you that not everything I post on here will be related to Italy (I'm serious), but on Brendan's (my roommate and co-author) recommendation we went to Bianca in NoHo and it was some of the best Italian food I have had in this city (no really, I am being serious!). We started off with some appetizers, including fried baby artichokes, portabella mushrooms stuffed with goat cheese, and a vegetable lasagna (layers of zucchini, eggplant, and peppers) along with a very delicious and inexpensive wine: Dolcetto d'Alba. The wine was a fruity red that went well with our entire meal.

For dinner, I had the lasagna which immediately brought me back to skiing in Bormio, Italy...they serve lasagna like this right on the ski slopes. It is perfect for a cold, wintery night...layers of homemade pasta, bechamel, meat sauce, and cheese. I promised myself I wouldn't eat the whole thing, but ended up nearly licking the plate and sopping up whatever little bit of amazing, grandma-esque sauce was left on the plate with a piece of bread. Brendan had a sausage and bean dish that was delicious which he says reminded him of Cassoulet from the French Alps (don't worry, I don't know what that is either) and our friend Peter had chicken poached in balsamic that was creamy, fall off the bone deliciousness.

The best part, all of this cost under $40 a person, including dessert and wine! Do yourself a favor and check this place out. Your taste buds (and wallet) will thank you, not to mention the friends you bring with you!

Bianca
Bowery and Bleeker
Cash Only/No Reservations

Helan går!

I'm happy because I’m (re)learning a Swedish drinking song that I want us to incorporate into our lives. I think maybe you should too.

Here are the words:

Helan går, sjung "hoppfadirallanlallanlej"
helan går, sjung "hoppfadirallanlej."
Och den som inte helan tar,
han heller inte halvan får,
helan gååååååååååår,
*klunk* *klunk* *klunk*
sjung "hoppfadirallanlej".

Phonetics (or the best try I can give you):

Hee-lahn gore, hwung hop-fa-dir-ahl-ahn-ahl-ahn-lay.
Hee-lahn gore, hwung hop-fa-dir-ahl-ahn-lay.
Awk den sawm een-teh hee-lahn tar,
Hahn hee-ler een-the hahlv-an for,
Hee-lahn gooooooooore!
(cheers and do the shot here)
Hwung hop-fa-dir-all-ahn-lay!

Translation:

The whole thing goes, sing hoppfadirallanlallanlej.
The whole thing goes, sing hoppfadirallanlej.
And he that doesn't take the whole,
He doesn't get the half either,
The whole thing goes!
(cheers and do the shot here)
Sing hoppfadirallanlallanlej!

It comes from an old tradition where they'd do a series of shots of schnapps and they'd sing it with helan and halvan (whole and half) because you'd do a shot and then the next one they'd fill half way and you'd do that. And so you'd sing the song every time and the second time it would be halvan and tersen (half and a third), I think. And then tersen and qvarten (a third and a quarter), etc. And the rule was if you couldn’t do the whole shot, you wouldn’t get the half. If you couldn’t do the half, you wouldn’t get the 1/3 shot, etc. You get the idea.

Okay, and I found a good video of the music that goes along with it, but please just listen. If you watch too, you might get sick. Check it out.

And the shot I've been doing with it lately is just a Red Bull and Orange Vodka. Trashy, maybe. Delicious, absolutely.

What you need:
*Redbull
*Orange Flavored Vodka

What you do:
1. Mix them.
2. Sing most of the song.
3. Shoot it.
4. Sing the last line of the song.

Bottoms up!

Quino-what?

QUINOA! It's an awesome super grain. Haven't heard of it? Don't worry, most people haven't. Pronounced KEEN-wah, this ancient grain originated in the Andes mountains of South America and was used to nourish civilizations there nearly 6,000 years ago!

So why exactly did the Incas call this food "The Mother of all Grains?". Well, for one, it's actually a protein. Quinoa has more protein in it than any other grain out there. You can eat it like rice or pasta (and prepare it as such), but it is actually delivering 14 grams of protein per 3.5 oz. so you can rest assured that when you eat this super food, it is providing you with the energy of a carb and the muscle building and body healing strength of a protein. (Plus, it leaves you feeling fuller longer, is gentle on the stomach, and cooks in only 15 minutes!)It contains many essential amino acids, as well fiber, magnesium, iron, and phosphorous. Rice, you don't stand a chance.

Whole Foods sells their own 365 variety of quinoa and most grocery stores and specialty grocers should have it as well. It looks like tiny round grains when raw and once cooked, the germ unravels from the seed and makes the cooked version look like little spirals. Make sure you rinse it before hand (you will need a fine seethe for this or you will lose your quinoa!) because quinoa has a natural protective coating on it that can make it taste bitter if not rinsed. Some varieties are pre-washed, and while a bit more expensive, can make it much easier because you can just throw it in the pot and cook it.

Want to learn more about Quinoa? Check it out here: Wikipedia

Basic Quinoa:

2 Cups Uncooked Quinoa
4 Cups Water
1 Teaspoon Salt
1 Teaspoon Olive Oil

Preparation:

Put all above ingredients in a pot and cook on med-high until it begins to boil. Once boiling, cover and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and serve. (Serves about 4-6 people)


Mediterranean Quinoa with Pesto

5 Cups Cooked Quinoa (use recipe above)
1/2 Cup Pesto (store bought or homemade is fine)
1 Cup Artichoke Hearts cut into small chunks
1 Cup Feta Cheese (or goat if you prefer)
1/2 Cup Olives
1/2 Cup Sundried Tomatoes
Salt and Pepper to Taste
Freshly Grated Parmesan Cheese


Preparation:

Combine all of the above ingredients in a large bowl and toss together. If quinoa is too dry after mixing together, use olive oil or more pesto to loosen it up. This can be served warm or cold as a salad. Top with freshly grated Parmesan cheese. (Serves 4-6 People)