DomesticEsq.com

35: Oh Dear

May 11, 2012 By tamara Comment

So, 2012 minus 1977 equals 35. How depressing. Yup…

My husband asked me this morning if I’m where I thought I’d be by 35. I had to think about it. The answer is yes, and well, no.

No because when I was 5 I thought I’d be President of the U.S.of.A by now. And when I was 15 I thought I’d be a federal judge by now. And when I was 25 I thought I’d be a partner in my law firm by now. Sensing a pattern? On the one hand, all of my aspirations were wrapped up in my career over the years, but on the other those aspirations kept getting adjusted downward until they seemed more realistic. Last I checked, I’m not a partner in a international firm (though if I can just pat myself on the back for one quick sec, I think I could have been if I decided to stay put and keep my nose to the grindstone for another year or two). In fact, I just gave my notice this week and by the end of the month I’m not going to be a lawyer at all anymore.

So no, dear hubby, I’m not where I thought I’d be by 35. In fact, the whole lawyer thing that I was dreaming about for nearly my entire life may have been a bust, but time will tell if I return to it in the near future.

Then again, in place of those lowered career expectations over the years I started raising my expectations for a family. By 18 I declared emphatically that I didn’t want children. Not to bring the psychobabble into this conversation, but this declaration was likely due to a deep down fear of dying young and leaving my children without a mother, as my own mother died when I was 14. (Pity party over). By 25 I started to realize that while I was on my way to accomplishing my goal to obtain wealth and independence as a kick ass and take no prisoners attorney, which was pretty much the only goal I had set for myself, just maybe I wanted more. Could it be a family was in my future?

It took meeting the right man (whom I met at 26) to really get my act together. And now, at 35, I have a husband who adores me (the feeling is mutual), a beautiful baby boy, a little girl on the way, and we’re moving into our dream home in a lovely neighborhood and I’m about to become (dare I say it) a stay-at-home mother?!?. What the hell happened to that career-obsessed superlawyer? (Ahem! Subconscious note to self: the stay-at-home mother gig is only temporary until I can open a little bake shop, or a B&B, or until I go back to part time lawyerly work. Don’t start gorging on the bon bons just yet).

I’ve been lucky enough to travel the world, from New York to New Zealand, and while I started from humble Valley roots, I’ve lived in D.C., San Francisco, and even Beijing before settling here in Pasadena, and I’ve fulfilled another dream (one that materialized in my late 20′s) of going to culinary school. So, yes, my love, thanks in large part to my amazing life-changing-and-dream-fulfilling husband, I am well past where I wanted to be at 35, at least once I got my head out of my arse and learned that life wasn’t all about work work work. And, here’s the clincher: I…am…happy. Sigh!

So, happy birthday to me. Being 35, well, it sucks to be frank, and I pray that I still look like I can pass for 25 (or at least I will when I don’t have a planet growing out of my stomach). But life at 35? Life is good, and only getting better.

Thanks for reading. Self-congratulatory rant concluded.

Filed Under: Musings

Inspiration: Kidney Bean’s Nursery

May 10, 2012 By tamara Comment

I know, I know. I’ve been away far too long. We were away for our last “baby moon” on a trip to the Big Island (more on that to come).

Since we’ve been home my life has been consumed by escrow and closing documents and moving rigmarole. Yup, you heard it right, we’re moving at the end of the month. Our new home will be perfect for our growing family and has a big front and back yard for Griffin and Kidney Bean to play on a nice quiet street. Very excited, I beam!

Best of all, a new home means there’s lots and lots of interior design to do, and maybe even a little remodel here and there (new kitchen!!!). Yippee!

I’m kicking off the interior design extravaganza with some inspiration for my daughter’s nursery. This is my first attempt at Kidney Bean’s mood board and I have just under three months to put it all together. I’m still playing with fabrics and wood and paint colors, but this is the direction I think I want to go.

Our current house is very contemporary/modern. Griffin’s nursery sort of kept with the contemporary theme of the house and was inspired by the cool abstract installation my husband created.

Our new home is a 1920′s English Revival style so I have more freedom to bring in classic and feminine pieces and they won’t look out of place. I’m loosely bringing in a bird theme (I just love the swan side table and the chandelier reminiscent of a bird’s nest). This afternoon I took a trip to F&S Fabrics to clip some fabric swatches as I plan to sew the bedding and maybe the drapes myself. The rug is a find from zincdoor and I’m going to ask my artistic cousin to paint some birch trees similar to the decal on the walls. We have lovely birch trees in our new front yard so they’ll be something familiar from the outside.

What do you think? Girly enough for you?

Filed Under: Design

Birthday Brunch: Parisian Style

April 11, 2012 By tamara 1 Comment

Sunday was my dear ‘ole dad’s 64th birthday and we celebrated with a low key brunch. Brunch has to be my favorite meal (because really it allows you to gorge on breakfast and pretend you’re still hungry for lunch). Rather than go with my traditional lox and bagels set up, which is wonderful but expected, I decided to change it up a bit and go Parisian style.

I made Quiche Lorraine with sauteed leeks (recipe here), a favorite from my Le Cordon Bleu bake shop days. For sides, quiche goes best with salad, so I made a fresh salad from the romaine lettuce and radicchio I received in my organic farm delivery box, with tomatoes, grapes, pears, and goat cheese, tossed with a tangy vinaigrette. I also served up some freshly sliced cantaloupe wrapped in good quality proscuitto di parma and topped with micro greens. For dessert I baked madeleines and mini blueberry cheesecakes with oatmeal cookie crust. Finally, to wash it all down I made a pineapple and mango agua fresca in my trusty blender.

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To get this all done in time I prepared and rolled the pie crust for the quiche the day before, and baked my mini cheesecakes. Then I woke up at 6 a.m. (kidney bean in my belly gets me up at 6 a.m. no matter how hard I try to sleep in) to blind bake my crust, fill and bake my quiche, top the cheesecakes with blueberries, and get the rest done in time for our 10 a.m. brunch. Not bad for a morning’s work, eh? I even had enough crust left over to make a strawberry tart for the birthday boy to take home with him. My pops loves when I bake him sweets.

Check out that smile on the guest of honor’s face. Happy Birthday Daddy!

Filed Under: Breakfast, Entertaining

Simplified for Spring: Favorite Skin and Makeup Products

April 7, 2012 By tamara Comment

For me Spring is about keeping it nice and simple. I’m a product queen (and spend way too much of my disposable income on the latest and greatest products I read about in some magazine). But with a baby on the way and an eighteen-monther in tow, gone are the days when I spent 20 vanity-filled minutes in front of the mirror pruning and preening. I’ve discovered a few great products that help me simplify my morning skin and makeup regimen (my naturally curly hair is a whole other story, not even Vidal Sassoon himself could help tame my wild tresses). Some of these products I discovered through my latest addiction: Birchbox (have you tried it? I look forward to receiving that little pink box every month), and some I’ve been using for years. Note- I have dry but sensitive skin. None of the products here have caused breakouts and in fact several helped me clear my skin of terrible hormonal acne along my jaw line, I stand by them.

1. EVE LOM TLC Radiance Cream, a wonderful multitasking morning moisturizer, smells heavenly, glides on light and smooth
2. JOUER Luminizing Moisture TInt, SPF 20, gives my skin a slight pearlescent glow, the best tinted moisturizer I’ve found
3. ALIMA PURE mineral foundation, I love this all natural Portland based makeup line, no irritating bismuth oxycholoride like the leading mineral makeup brands, pure rich colors, and they send you as many samples as you want for $1.50 each so you can match your perfect shade
4. ALIMA PURE cruelty free makeup brushes, long lasting and easy to clean, really really soft
5. KEVYN AUCOIN The Sensual Skin Enhancer, when I need a little extra coverage, I dab this onto blemishes, it blends seamlessly, never cakey, long lasting coverage. I can’t believe Sephora stopped carrying this wonderful line
6. ALIMA PURE Pearluster Eyeshadow, rich colors in matte or pearlescent, blends easily
7. SMASHBOX Brow Tech, I’ve been using this for years. 2 colors ensures I can fill in my brows easily, plus the wax holds them in place, lasts all day. I don’t leave the house without taming my curly brows
8. ESTEE LAUDER More than Mascara, another favorite, I’ve tried so many mascaras but always return to this one. The brush spreads each lash and it doesn’t clump or smear, lasts all day
9. NAHLA BEAUTY Oma Face Serum No. 1, this line of skin care products is all natural. Uses oils rather than petroleum products to moisturize. I used it for years, and now it’s inspired me to create my own skin care concoctions. My skin cleared up after I started using these products religiously on my skin. Highly recommended
10. FRESH lip treatment in PLUM, Just a hint of color, glides on smooth, great consistency. I wear this daily. SPF 15 provides good lip coverage. Too much shea butter dries out my lips. These are beeswax and jojoba based and keep my lips soft.

There you have it. My 5 minute no fuss, all natural, skin and makeup routine. No more breakouts on this skin! Give a few of these a try and let me know how you like them.

Filed Under: Products

Passover (and Gluten Free) birthday cake: Flourless Chocolate Torte

April 6, 2012 By tamara 2 Comments

Just because your birthday falls during Passover shouldn’t mean you’re deprived of a celebratory cake.

I make a birthday cake for my father every year but this year his birthday landed in the middle of Passover. That means flour is out, and gone with flour are delicious options like carrot and red velvet, my past go-to cakes.

Now there are plenty of delicious Passover friendly desserts. I typically make the traditional sponge cake, or coconut macaroons, or on occasion, French style macarons, all of which are made sans flour (and gluten). Even cheesecake works if you adjust the crust recipe. But I’ve never attempted a Passover friendly birthday cake until now.

I settled on a multi-layer flourless chocolate torte. Between each layer I spread luscious chocolate ganache and a seedless raspberry jam for added kick, then garnished with blackberries to add a touch of Spring. I’m not much of a cake decorator (I lack the patience for precision work), but hopefully Dad will be pleased when he sees his cake.

This one took a few hours, and working with chocolate is always messy business. Be warned.

Flourless Chocolate Torte (Passover Friendly and Gluten Free)

Print recipe

Flourless Chocolate Torte (Passover Friendly and Gluten Free)

Serves:	6
Prep time:	03 hours
Cook time:	20 minutes
Total time:	03 hours, 20 minutes
Dietary:	Gluten Free
Meal type:	Dessert
Occasion:	Birthday Party
Region:	Worldwide

Ingredients

Cake

1 1/4 cup butter (unsalted, softened to room temperature)
1 1/4 cup sugar or evaporated cane juice
9 eggs (separate whites and yolks, room temperature)
10 oz semi-sweet chocolate (grated in food processor)
2 3/4 cups almond meal (aka blanched almond flour)

Cake (Optional)

1 jar raspberry fruit spread (spreadable, no seeds if possible)

Ganache

16 oz semi-sweet chocolate (use good quality bulk chocolate like vahlrona)
1 1/2 cup heavy cream
2 tablespoons butter

Simple syrup

1/2 cup sugar or evaporated cane juice
1/2 cup water
1 teaspoon vanilla extract

Note

For my cake, I doubled the recipe and made two sheet trays of cake. I cut each in half and ended up with four layers. For the recipe below, you'll end up with 6 smaller layers (about 6"x6" each).

Note, you may have extra ganache. Save it for dipping strawberries!

Recipe inspired by Cooking Channel.

Directions

1.	Preheat oven to 350 degrees. Spray a 13"x18" cookie sheet or jelly roll pan with non-stick spray. Line with parchment paper.
2.	Shave the chocolate using the grater attachment in your food processor. You can also use a box grater (slower), but you want the chocolate in nice thin flakes so it absorbs easily into the dough.
3.	In a bowl, cream the butter, sugar and egg yolks together using your mixer's paddle attachment, on medium speed until light lemon yellow and fluffy, about 2-3 minutes.
4.	Add the shaved chocolate and almond meal and mix on low until evenly distributed, then on medium until well incorporated, another minute. Set dough aside in another large bowl and clean the bowl of your stand mixer.
5.	In the clean bowl, whip the egg whites using the whisk attachment until soft peaks form (see picture: turn your whisk around, the crest of the wave should fall over but should not be too runny for "soft peak" stage, do not overmix).
6.	Using a spatula, add 1/3 of egg whites to chocolate batter and fold in gently. This first third will loosen up the tough batter so don't worry too much about losing all the air from your egg whites. Add another 1/3 of egg whites and fold in, then do the same with the last 1/3 of egg whites.
7.	Pour the batter into the parchment lined sheet and spread with spatula so it is very evenly distributed.
8.	Bake for about 20 minutes, until toothpick inserted into center comes out clean. Remove and let cool completely.
9.	While cake is baking, make the simple syrup. Bring sugar and water to simmer, stirring to dissolve sugar. Simmer 3-5 minutes. Add vanilla and let cool.
10.	Once cool, the cake should pull away from the pan edges, if not, run a knife around it. Place another sheet tray inside your cake tray and invert, so the cake flips over onto the clean sheet tray. Slowly peel off the parchment paper.
11.	Make the ganache. Place cream in pot and bring to gentle simmer. Turn off heat and add grated chocolate and butter. Let sit for a few minutes, then stir very gently until smooth (you don't want to get air bubbles in your ganache). Let cool for 15-20 minutes so it can thicken.
12.	When cake is cooled, gently brush on simple syrup with pastry brush all over top and sides of cake. This makes the cake moist.
13.	When ganache has cooled and thickened slightly, pour enough ganache over your cake to cover with a nice even layer, spreading with an offset spatula. Place cake in refridgerator for 20 minutes to cool and thicken ganache.
14.	Remove cake from refrigerator. If you made just one batch, cut the cake into thirds along the width (if you used a 13"x18" pan, each third will be about 6"x13"). Using a small offset spatula, spread raspberry jam (if using) evenly over 2 of the pieces. Then spread the raspberry jam over just 1/2 of the third piece (because you don't want jam over the top layer). NOTE: I doubled the recipe (and made 2 sheet trays of cake). For my cake here, I cut each tray in half and ended up with just 4 layers. I spread jam over 3 of the 4 layers).
15.	Carefully lift each piece and stack them on top of each other, putting the piece spread with jam on only half of it on the top. You now have three layers. Carefully cut through all three layers to make six. Stack them together (making sure the top layer does not have jam).
16.	If you have mixmatched sides, cut them carefully so you have nice sharp edges around the four corners.
17.	Take a clean sheet try and line it with plastic wrap. Then place a metal cooling rack (if you have one) inside the sheet tray. Carefully place the torte on top of the cooling rack. Pour the ganache carefully over top of the tort, trying to make sure it drips evenly down to coat all of the sides. Your cake will come out cleaner and prettier if you don't have to use a spatula to spread the ganache, but let it pour over the sides on its own. You can pick up the left over ganache that drips on the plastic wrap and repour if you need.
18.	Let cool in refrigerator until ganache sets. Then decorate. Garnish with fresh berries if desired.

Filed Under: Sweets

Breakfast of Champions: 1 minute flaxseed muffin

March 28, 2012 By tamara 2 Comments

Credit for this one goes to my father-in-law and his lovely wife, who live in Oregon and enjoy a very healthy and active lifestyle. Before Fin’s Grampaw’s most recent visit he emailed me to ask me if we had a nut grinder so he could share with us a muffin recipe for “people on the go.” “Hmm…” I wondered. The afternoon of his arrival he showed up with a Whole Foods bag in tow and asked me for a coffee mug. I admit I was a little skeptical.

After consulting the recipe on his trusty Iphone, in the coffee mug he poured an egg, some flaxseed meal, a little coconut oil, baking powder, cinnamon, and Splenda and mixed it all up with a fork. “I thought you were making a muffin,” I questioned. “I am,” he replied, and popped the mug into the microwave. Exactly 1 minute later he retrieved the mug and dumped out this steaming brown cylinder that looked like a gritty chocolate souffle. He sliced it in 4 and topped each slice with some almond butter. “Try it,” he said. Still suspicious, I took my first bite of his steamy “muffin.”

And it wasn’t half bad. A tad mealy and slightly dry (he confessed he may not have added enough coconut oil or sweetener), and almond butter (or nut butters of any kind) isn’t my favorite, but he definitely had something there. And what’s not to love about the microwave 1 minute technique - genius! “These really get me going in the morning and give me enough energy to last through lunch,” he beamed. Big N seemed to like it and I was intrigued enough to try his concoction again the next morning while making breakfast to send Big N off to work.

I thought I could compensate a little for the dryness by adding a mashed up banana and replacing the Splenda with Agave Syrup. I also added dried blueberries. Though if you try this at home you’re welcome to keep it simple. My version of the muffin didn’t rise quite as high as my father-in-law’s when I took it out of the microwave (the bananas make the dough a little heavier so it’s harder to get the same “lift”), but it was moister and sweeter, and I can handle anything if it’s just a little bit sweet. I also skipped the almond butter and topped mine with a little raspberry jam (sweeter still).

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I have to hand it to him. My father-in-law’s flax “muffin” has become a breakfast staple in our home. I make them at least twice a week and even Fin gets in on the action! He loves it with the bananas and blueberries and bumps his knuckles together (his sign language for “more”) after every warm bite.

Do try this one at home. Healthy muffin in a New York minute. Thanks to Fin’s Grampaw for showing this chef/momma a new trick.

1 Minute Flax Muffin

Print recipe

Serves:	1
Prep time:	3 minutes
Cook time:	1 minute
Total time:	4 minutes
Meal type:	Breakfast
Region:	Worldwide

Ingredients

1/4 cup ground flaxseed meal (i use bob's red mill)
1 egg
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 teaspoon coconut oil (vegetable oil, grapeseed, or even butter work too)
1 teaspoon agave syrup (stevia, splenda or sugar works fine too)
1 handful fruit (dried or frozen berries, cranberries, whatever you'd like)

Optional

1/4 piece banana (mashed with fork)
fruit jam or almond butter (to spread on top of warm muffin)

Note

I have not been able to locate the source of this recipe, which can be found on various healthy living websites such as LiveStrong.com. 1 muffin contains about 250 calories (without bananas and using calorie free sweetener).

Directions

1.	In a coffee mug, add egg and scramble with fork.
2.	Add remaining ingredients and mix well.
3.	Microwave on high for 1 minute.
4.	Muffin will slide out of mug. Slice in half or in thirds and top with jam or nut butter of your choice.
5.	Best eaten warm immediately. Muffin is moist when warm but tends to get dry when cooled off.

Filed Under: Breakfast

Strawberries in season: Greek yogurt and vanilla bean panna cotta with strawberry mousse

March 18, 2012 By tamara 6 Comments

It’s strawberry season in California! Oh boy.

I recently subscribed to an organic produce delivery service, Farm Fresh to You. Every other week I receive a box of organic fruits and vegetables from local farms and in my first box I received gorgeous organic strawberries, the first of the season. (I also received kale, collard greens, red leaf lettuce, 2 fennel bulbs, baby carrots, orange cauliflower, oranges, apples, and lemons. It was a little overkill so I switched to a smaller delivery plan, but the fruits and vegetables were delicious and I used up nearly all of them, thanks to the help of these produce preservers).

What to do with all those delicious strawberries?
Since Fin’s grampaw was coming into town to see his grandson, and since I have it on good authority that one of his favorite breakfast foods is a yogurt parfait, I decided to do a take on the yogurt parfait for a light after-dinner dessert: greek yogurt and vanilla bean panna cotta with fresh strawberry mousse.

The panna cotta is about as simple as it gets (if you can make Jell-O, you’re golden): gelatin, cream, vanilla bean, greek yogurt, sugar. Simmer the cream, gelatin, vanilla, and sugar, stir in the greek yogurt, then pour into ramekins or small glasses, and let set in the fridge. The mousse, not much more difficult: gelatin and crushed strawberries, stirred into fresh whipped cream and powdered sugar, set in the fridge. Put the two together and you have tangy and creamy panna cotta with light as clouds strawberry mousse. The tanginess from the Greek yogurt complements the sweet but slightly tart strawberries. Easy peasy.

But don’t stop there. I learned from my restaurant days that every creamy dessert needs a little crunch to balance out the textures in your mouth, so I topped my panna cotta mousse “parfaits” with crunchy crushed lady finger cookies and some chopped pistachios (for color and flavor contrast as well), and finally some diced strawberries. Beautiful, yet simple. A winning combination.

A light late-Spring dessert that’s sure to please any parfait lover, and a great way to showcase the gorgeous strawberries we’ve been enjoying here in California. Enjoy!

Yogurt & Vanilla Bean Panna Cotta with Strawberry Mousse

Print recipe

Yogurt & Vanilla Bean Panna Cotta with Strawberry Mousse

Serves:	6
Prep time:	02 hours, 30 minutes
Cook time:	15 minutes
Total time:	02 hours, 45 minutes
Meal type:	Dessert
Region:	Worldwide

Ingredients

Panna cotta

1 cup heavy cream
2 1/4 teaspoons unflavored gelatin (1 envelope)
3 tablespoons cold water
1/3 cup sugar or evaporated cane juice
1 vanilla bean (or 1 tsp vanilla extract)
16 oz greek yogurt (plain, unflavored)

Mousse

2 1/4 teaspoons unflavored gelatin (1 envelope)
2 cups stawberries (cleaned and hulled)
1 1/2 cup heavy cream
1/2 cup powdered sugar
3 tablespoons cold water

Garnish

2-3 lady fingers (or use graham cracker or cookie of your choice)
1-2 diced strawberries
1/8 cup pistachios (chopped)

Note

Adapted from Joy of Desserts and Eggs on Sunday

Directions

1.	First make panna cotta. Place cold water in small bowl and sprinkle gelatin over top, let soften for 3 minutes.
2.	In pot, bring cream and sugar over low-medium heat. Slice open vanilla bean and scrape seeds in cream mixture, then add scraped bean (you'll strain it out later). Bring to simmer, about 10 minutes, stirring constantly to avoid scalding.
3.	Turn off heat and add gelatin mixture, stirring until gelatin is fully dissolved, about 3 minutes.
4.	In a larger bowl add yogurt and stir until creamy. Place mesh strainer over the yogurt bowl and pour cream and vanilla through strainer into yogurt bowl to catch the spent vanilla bean. Stir carefully with whisk until cream and vanilla is fully combined with yogurt.
5.	Pour panna cotta into 6 ramekins or glasses, refrigerate until set, about 2 hours.
6.	Next make the mousse. Place cold water in small bowl and sprinkle gelatin over top, let sit for 3 minutes. Then heat in microwave or in small pot, stirring often, until gelatin is fully dissolved.
7.	Place strawberries in blender and pulse until well crushed. Add dissolved gelatin mixture and pulse again. Let cool in refrigerator.
8.	In larger bowl, whip cream with electric mixer with whisk attachment until small peaks form. Add powdered sugar and continue to whisk until you reach stiff peaks (take whisk out with dollop of whipped cream and invert upside down. If the cone shape stands up, you're done, if it folds over, whip a little more. Don't overwhip or you'll get butter.
9.	Carefully fold strawberry/gelatin mixture into whipped cream mixture and mix gently. Refrigerate for 2 hours until set.
10.	To serve, spoon a dollop of mousse on top of set panna cotta. Sprinkle diced strawberries, crushed lady fingers (or cookie or your choice), and finely chopped pistachios (option) over top for garnish. Serve cold.

Filed Under: Sweets

Green and Proud: The Green Shake

March 16, 2012 By tamara Comment

This St. Patrick’s Day, why not go green on the inside and out?

Now that I’m pregnant, I need my greens. I created this concoction so I can get all of my nutrients in one goopy fell swoop. My green shake is tasty too (and that’s saying something when you see all the healthy stuff I throw in it…).

This miracle shake contains everything you (and your baby if you have a bun in the oven like me) needs:

Berries – for antioxidents to promote cell strength and repel those pesky free radicals
Yogurt – for probiotics to promote good digestion
Protein powder – for amino acids to build strong bones
Chia seeds – for a power packed dose of Omega 3s for energy and heart health, as well as fiber for digestive health
Cod liver oil – for Omega 3 (DHA and EPA) and Vitamin D to promote a healthy brain for you and your growing baby, and a healthy nervous and cardiovascular system, and for overall eye health
Green Powder – packed with vitamins, minerals, amino acids, and chlorophyll, it supports immune function, kidneys, liver, blood, bones, colon, and overall longevity
Banana – for potassium of course, plus Vitamin A and iron, and it gives the shake a nice creaminess

One of these every other day and you’ll be feeling green yourself. Erin go bragh all you want, you’ve earned the right after drinking one of these.

Try my recipe below. [Note- though I haven't tried it for this purpose, I'm guessing this will also make a great Guinness hangover cure].

Happy St. Paddy’s Day.

Green and More Green Shake

Print recipe

Serves:	2-3
Prep time:	6 minutes
Cook time:	None
Total time:	6 minutes
Meal type:	Beverage, Breakfast
Region:	Worldwide

Ingredients

1 cup frozen fruit (your choice, i like to use a mix of blueberries, strawberries, and blackberries)
2 scoops protein powder (i use whey but feel free to go veggie with soy)
1 banana
1/4 cup greek yogurt
2 teaspoons green powder (i use vitamineral green by healthforce nutritionals, available at whole foods)
2 teaspoons arctic cod liver oil
2 cups leafy greens (your choice: spinach, collards, kale, beet greens, mustard greens)
2 tablespoons chia seeds
any other vegetables you wish (carrots, beets, etc.)
fruit juice or water

Note

Protein powder will begin to break down after a while. Drink this shake within 24 hours.

Directions

1.	In a very powerful blender (Vitamix or Blendtec work best), first blend your berries and greens until incorporated. Add water or juice if you need to get the blender going but don't add too much.
2.	Then blend in yogurt, protein and green powders, chia seeds, cod liver oil.
3.	Next add greens, then finally the banana. Add water or juice as needed until you have your desired consistency.
4.	Drink and feel instantly healthy, like you can conquer the world. Enjoy.

Filed Under: Beverages, Concoctions

Deli Favorite: Black and White Cookies

March 10, 2012 By tamara Comment

This Jew loves dining at a great deli. My absolute favorite is Brent’s in my hometown of the San Fernando Valley (you caught me, I’m a Valley Girl) but also high on my list are Langer’s, which hands down serves the best pastrami I’ve ever had, Canter’s, because who doesn’t love matzoh ball soup at 3 a.m., and another Valley classic, Art’s. After my go-to meal of lox, smoked white fish and whipped cream cheese on a bagel, accompanied by a bowl of matzoh ball soup or a knish or some kugel, I always always always run by the deli counter on my way out and buy a Black and White Cookie for the road.

Aah the Black and White Cookie, the racially harmonious yin and yang of a cookie that’s not really a cookie at all but more of a “drop cake.” A large round lemony cake with crispy sides topped with chocolate and vanilla fondant. Likely originated in New York, nobody sums up the beauty of the black and white better than Jerry Seinfeld, of course.

Though always a favorite, I’ve never tackled them myself, until recently when I was asked to provide a dessert for H+M’s barbeque. Not having that much in my house, I looked for a recipe that didn’t require a trip to the store and wouldn’t you know it, the black and white cookie came through. The New York version can’t really be called a black and white unless it’s about 5″ in diameter, but I didn’t think the guests would want to dine on a cookie bigger than their hand after filling themselves with carne and pollo asada tacos, so I parted with tradition and made mine about half that size.

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They’re quite easy to make, see recipe below, but frosting them takes a little time and patience. If you crave this deli favorite like I do, or even better, if you’ve never had the pleasure, give these babies a try. Maybe peace and harmony will follow if we heed Jerry’s advice and all “look to the cookie.” At least it will in your kitchen.

Mini Black and White Cookies

Print recipe

Serves:	18
Prep time:	25 minutes
Cook time:	20 minutes
Total time:	45 minutes
Meal type:	Dessert
Region:	Worldwide

Ingredients

Cookies

1 1/4 cup flour (all-purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 teaspoon lemon flavoring (lemon flavoring has oil in it and works better than lemon extract)
1/3 cup buttermilk (if you don't have it, use 1/3 cup whole milk plus 2 teaspoons lemon juice, stir and let curdle for 10 minutes before using)
1/3 cup unsalted butter (softened to room temperature)

Icing

2 cups powdered sugar
1 1/2 oz bittersweet or unsweetended chocolate
2 teaspoons corn syrup
1 teaspoon unsweetened cocoa powder
1 cup boiling water

Note

Black and white cookies are a New York deli tradition. In the delis you'll find gigantic 5" versions. My versions here are about half that size.

Adapted from various recipes, including Smitten Kitchen and Epicurious.

Directions

1.	Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, and salt.
2.	In a cup, stir together buttermilk, lemon flavor, and vanilla.
3.	In a larger bowl, beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
4.	Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth but do now overmix.
5.	Using a #40 cookie scoop (1 1/2 tablespoon capacity) scoop batter about 2 inches apart onto cookie sheet lined with silpat, parchment paper, or sprayed with non-stick spray.
6.	Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, about 12 minutes. Transfer with a metal spatula to a rack and let sit or chill (to cool quickly), about 5 minutes.
7.	First make white icing. Put powdered sugar in heatproof (glass) bowl. Add boiling water about 2 tablespoons at a time, stirring well in between. You shouldn't need to use more than 1/3 cup of boiling water. You want the icing to be nice and thick but spreadable, if it's too thin it won't adhere to the cookie in a thick layer. [Optional: I like to add a teaspoon of lemon flavor to give the icing extra kick.] Once the cookies are completely cooled, and working quickly, ice 1/2 of the cookies using an offset spatula. Support bottom of cookie carefully so it doesn't break in your hand. Stir icing if it thickens up on you. You should use up about half of your icing. The other half will be used for the chocolate icing.
8.	Next make the chocolate icing. Place remainder of icing over a pot of simmering water to create a double boiler. Add chopped up chocolate and corn syrup. Stir well until chocolate is fully melted, then add cocoa powder (the cocoa powder will make the chocolate icing darker). If the icing is too thick and clumpy, add a little boiling water (1 teaspoon at a time) and stir well until it's glossy but still thick. Work quickly and spread chocolate icing over the other half of the cookies. You can add boiling water to your icing (1 teaspoon at a time) if it thickens up on you to return it to the glossy consistency.
9.	Cookies are best eaten the day they are made. Or place in airtight container and eat within 1-2 days.

Filed Under: Sweets

Roast Beast: An Evening at the Wildlife Waystation

March 6, 2012 By tamara Comment

Tonight I had the privilege of attending a celebratory dinner for Big N’s company at the Wildlife Waystation in the mountains of the Angeles National Forrest. What a magical evening it was.

The Waystation takes in exotic animals of all kinds who no longer have homes. Examples include a grizzly bear who retired from a long career in show business, to tigers whose owners thought it would be cool to have a tiger until it grew up and mauled them, to homeless chimpanzees who found their way to the Waystation after the laboratory that performed experiments on them for years closed down. Started by Martine Collette in 1976, who still runs the joint and regales her guests with crazy stories while pouring exotic libations, the Waystation is currently home to over 400 animals and runs solely on private donations and volunteer labor.

We started the evening with a tour of the more people friendly animals (and wouldn’t you know it, I only had my crappy iphone with me, forgive the pics). Meet Montana, the elderly white tiger with arthritis, and Sheba, a 23 year old beauty who came right up to me and met my stare with her kind blue eyes. We met lions, a grizzly bear, a brown bear, several rowdy Chimpanzees with wicked senses of humor, and even a Liger! We saw spider monkeys climbing their cages, capuchins chowing down on bananas, wolves playing together in their pack, heard a jet black panther purring (a deep guttural sound), and listened while the lions talked to each other at a volume that could be heard for miles (see video below). What’s amazing about this place is the animals come right up to you, not more than three feet from you (the minimum safe distance the Waystation likes to enforce, except for the chimps, which require a 20 foot gap to ensure safety from their playful but incredibly accurate water spitting antics).

[Show as slideshow]

After our tour we entered a lovely tented area and dined together with the sounds of exotic birds chirping in the distance and buzzing our tent. For dinner the Waystation served chicken, salmon, and roast beast (beer marinated tri tip), along with garden fresh vegetables, and moist chocolate cake for dessert, all made in Martine’s 1938 cottage on the 160 acre property.

The Waystation is currently closed to the public (and only hosts special events), but hopes to reopen within the year once they can afford a few Code updates. Our dinner helped raise needed funds that allow the Waystation to take in any exotic animal in need of love and care. If you’re looking to spread the wealth, consider adding the Waystation to your list of worthy causes. You can even sponsor your own animal.

Filed Under: Culinary Adventures, Restaurants