The Smoothie

So you got your Vitamix and you're ready to go… Here it is! 

Or at least version 1.0. 

I expect there are as many variations as there are people making smoothies. But here is, our take on Caroline's green smoothie. 

This recipe is enough for 2 large glasses plus one sippy cup for Antonia. 

2-3 stalks of kale, stem removed, washed

Small handful of spinach or Chinese broccoli, or bok choy

1-2 tablespoon sized chunks of raw ginger. 

2-3 celery stalks (chopped into 3" chunks.)

4-6 sprigs of mint leaves (20 leaves) 

1 banana 

1/2-1 quartered apple (depending on how sweet you want it)

1/4 cup plain nonfat yoghurt

1/4 cup frozen blueberries

1 1/2 cups ice cubes. 

1 cup water. 

1-2 teaspoons lemon juice. 

Optional extras:

Walnuts 

Raw Oatmeal

1/2 Avocado (Caroline like the smooth texture) 

Fill the blender with all the ingredients. Starting with the lightest (greens) first, placing the ice on top. 

Start the blender on low, and start working the mixture down increasing speed slowly as the ingredients combine. Stopping and starting the motor several times. This will likely require some use of the stick to mash the contents down, or we just lift the pitcher and shake it so things settle down 3-5 times blending in between each shake. Once the mixture is almost completely combined turn the motor to full and blend for 15-30 seconds. 

Definitely experiment with other vegetables and fruits. Strawberries and peaches are great. 

We keep washed mint, spinach and kale in the fridge so prep is relatively quick. Mint keeps well in a cup of water covered with a plastic bag (together with cilantro & parsley) in the fridge. 

Please comment or email me with your recipes and experiments. Maybe a version 2.0 will evolve. 

Mark Bittman Resolutions

On Wednesday Mark Bittman wrote in the New York Times about good food habits for the new year.  Caroline was cooking for a half vegetarian family, and so was likely living Mark's VB6 diet long before he invented it.  I think she would have like the simple advice he offers here.  Things like keeping cooked drains on hand:

"Because it’s nearly effortless, and having cooked grains and beans on hand at all times makes day-to-day cooking a breeze. They will keep in the fridge up to a week."

His piece reminds me of several friends on Facebook asking for good recipes for a big Sunday cook so they have leftovers for the rest of the week.  Keeping grains and some simply cooked vegetables on hand means whipping up a meal is easy.  Add an amazing piece of meat from your local butcher and suddenly it's fancy!  Speaking of butchers.  I think a fun post about (hipster) butchers is called for soon.  But in case you are wondering we love McCalls in LA and Meat Hook in Brooklyn.

I also like Bittman's leftover vegetable spread (Although I'm not so sure about breakfast…)

"Purée any leftover vegetables (as long as they are tender) in the food processor with olive oil, fresh parsley leaves, lemon juice, salt and pepper until the mixture reaches the consistency you want. Serve with bread, crackers or crudités. It’s nice on toast as breakfast."

The first time somebody made me kale pesto, I think my mind exploded with the possibilities…  Why not mash up all the good things in a food processor and slather them on the rest of your food?  I imagine somewhere between Pesto, Tapenade, Green Goddess and Chimichurri is a sauce/spread for everyone.  Just keep some lemon juice, olives, nuts (and anchovies!) on hand and you can start making up your own yummy green slime.

Gramercy Tavern Guinness Gingerbread Cake

Well this is a little late for the holidays but is there ever really a bad time to bake a cake?

Caroline made this one almost every year for a while.

Our mother reminded me recently about the poached pears Caroline found went well with it.  So I've included a recipe that seems close to what I remember her cooking.

first you need the bundt pan. here it is from William Sonoma  but I bet it can be found cheaper elsewhere. 

Then get some guinness (grab a few extra for yourself) and follow the directions below courtesy epicurious. Here are the pears, again from epicurious.

Enjoy!

gramercy tavern gingerbread

ingredients

• 1 cup oatmeal stout or guinness stout
• 1 cup dark molasses (not blackstrap)
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• pinch of ground cardamom
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• confectioners sugar for dusting

special equipment:

• a 10-inch (10- to 12-cup) bundt pan

accompaniment:

• unsweetened whipped cream

preparation

preheat oven to 350°f. generously butter bundt pan and dust with flour, knocking out excess.

bring stout and molasses to a boil in a large saucepan and remove from heat. whisk in baking soda, then cool to room temperature.

sift together flour, baking powder, and spices in a large bowl. whisk together eggs and sugars. whisk in oil, then molasses mixture. add to flour mixture and whisk until just combined.

pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. cool cake in pan on a rack 5 minutes. turn out onto rack and cool completely.

serve cake, dusted with confectioners sugar, with whipped cream.

cooks' notes:

•this recipe was tested with grandma's brand green-label molasses.

•like the chocolate decadence cake, the gingerbread is better if made a day ahead. it will keep 3 days, covered, at room temperature.

pears poached in red wine, cardamom and orange

ingredients

• 1 750-ml bottle dry red wine
• 2 1/4 cups sugar
• 2 cups water
• 1/2 cup orange juice
• 2 teaspoons grated orange peel
• 1 teaspoon ground cardamom
• 1 cinnamon stick
• 4 firm but ripe pears, peeled, stems left intact

• 1 pint vanilla ice cream
• 1 plain or almond biscotti, crumbled
• orange peel strips (optional)

preparation

combine first 7 ingredients in heavy large saucepan. stir over medium heat until sugar dissolves and mixture comes to simmer. add pears and return mixture to simmer. reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. transfer pears to plate. boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (can be made 1 day ahead. cover and chill pears in poaching liquid. before serving, rewarm over medium-low heat until pears are heated through.)

arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. drizzle some poaching liquid over. sprinkle with biscotti crumbs. garnish with orange peel strips, if desired, and serve.

Carolines Birthday

Today was Caroline's birthday.  I am starting this blog as a place for her friends and loved ones to  celebrate her memory.

I hope that in the months and years to come this will be full of helpful tips, hints, wisdoms, recipes, smoothies, halloween costumes, car seats and much much more that others will find useful.  But please no glitter.
If you would like to contribute, please contact me.

Our first post comes from Caroline's old friend Sarah Miller:

Caroline sent me this recipe when Jay and I got married.  I make this bread often and think of her.  

Caroline's Yummy Pumpkin Bread

makes 2 loaves

3 cup sugar

1 cup vegetable oil

3 large eggs

1 16oz can pumpkin

3 cup flour

1 tsp cloves

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1 cup coarsely chopped walnuts

-preheat oven to 350

-butter and flour 2 loaf pans

-beat sugar, oil, add eggs and pumpkin

-sift together all dry ingredients & stir into pumpkin mixture

-mix in walnuts

-bake about one hour and ten minutes