tag:blogger.com,1999:blog-19865340226801431632023-12-31T18:00:33.334-05:00NOURISHMENT FOR THE SENSESMiss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-1986534022680143163.post-2629358185322911862015-04-20T15:06:00.002-04:002018-01-05T15:37:51.223-05:00Bozu<div dir="ltr" style="text-align: left;" trbidi="on">
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Bozu is one of the sweetest spots in Brooklyn, serving Japanese tapas or small plates which can be paired with Bozu's choice array of saki. Bozu (meaning bald or monk in Japanese) also calls itself a kajitsu-shu or an infusion house, offering 20 different kinds of fruit infusions. <br />
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<span class=" h-33 d-b" id="yui_3_10_0_1_1441114558788_283">296 Grand Street</span><br />
<span class=" h-33 d-b" id="yui_3_10_0_1_1441114558788_283"> Brooklyn, NY </span><br />
<span class=" h-33 d-b" id="yui_3_10_0_1_1441114558788_283">T. 718-384-7770.</span> </div>
Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-70513385643470228922015-03-25T19:25:00.002-04:002018-01-05T15:38:20.319-05:00Castello di Potentino, 2006 Sacromonte<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">The first document to mention the Castello di Potentino is dated 1042. It then belonged to a certain Count Pietrone or Pepone. However, the original foundations are probably Etruscan. Over the centuries the property passed through the hands of many well-known Tuscan families of noble descent - the Tolomei, the Bonsignori and the Salimbeni. At the end of the 16th Century, it became a center for the charitable works of the hospital order of Santa Maria della Scala. The vineyard at the Castello di Potentino is situated on the slopes of the highest peak in Tuscany, Monte Amiata, an extinct volcano. The valley is low, and sheltered which means that in the summer the days are hot, but the nights are cold, allowing the fruit to ripen but not mature too early. The earth is volcanic, geologically very new and mineral rich. </span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">I was visiting a friend who has an incredible wine collection from California. His Italian collection comes second. We just randomly picked this wine after an hour of debating what we were in the mood for)!</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">Tasting notes:</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">Nose: Delicately floral, lightly spiced, liquorice, black fruit and some chocolate.<br />
Palate: Dry, medium bodied, well-balanced acidity. Slightly more tannic than I had expected it to be perhaps because it needed a few hours to open in order for the fruit to show.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">I.G.T. Tuscany, Italy</span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">Grape Variety: Sangiovese</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: normal;">Approximate retail price: $22.00<br />
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(History is made available through: <a href="http://www.potentino.com/history/">http://www.potentino.com/history/</a>)</span></span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-48409428055125537942015-03-19T21:12:00.002-04:002015-03-25T20:47:49.309-04:00Rioja Vega 2009<div dir="ltr" style="text-align: left;" trbidi="on">
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This Rioja has complimented everything that I have eaten today: a
Mushroom rissotto (which I am cooking as I write this post), salt and peppery
snacks, cheddar cheese, turkey slices, ha! Almost everything. There's a reason why this wine is known to pair with all forms of tapas.</div>
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Established
in 1882, Rioja Vega is one of the oldest wineries in the
Rioja region. Located
in the Rioja Alta sub-region, the wine is predominantly Tempranillo (90
percent) blended with 10 percent Garnacha grapes to add color and
weight. Minimal aging in French and American oak maintains a youthful
wine while imparting structure and texture. </div>
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Tasting
notes mainly comprise of characteristics notes of cherry, plum and tomato.
Surprisingly the wine opened with a refreshing acidity and nose which I wasn't expecting from this vintage. Common
synonyms for the varietal are: Tinto del Toro, Tinto Fino &
Tinto del Pais (Spain), Tinta Roriz & Aragonez (Portugal). I have tasted the 2011 vintage of this wine and wasn't as pleased. Even though the 2009 could be slightly past it's cellering age it was still drinking extremely well. With it's elegant gentleness and brave
acidity it made me realise that I don't indulge in Rioja's as much as I ought to. </div>
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Price: $ 12.50</div>
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Varietals: 90% Tempranillo, 10% Garnache</div>
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Origin: Spain </div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-78349965685455168902015-02-02T13:17:00.003-05:002015-02-03T12:42:10.817-05:00Welcome back to Brooklyn!<div dir="ltr" style="text-align: left;" trbidi="on">
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After 2 long years in Queens we found an apartment in our old neighborhood of Bedford Stuyvesant in Brookyn. We were welcomed with a beautifully set tray of mint tea on a chilly February day by our soon to be neighbor, Mr. Mettler. How about that for an auspicious omen? Looking into making many more pots of tea and sharing them with friends. Hurrah for Brooklyn!</div>
Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-7272878811409092452015-01-07T14:26:00.003-05:002015-03-25T19:16:52.028-04:00Three Cups of Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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I believe winter is the best time to enjoy a cup of hot tea.<br />
Read<br />
while the snow falls<br />
enveloping all that it touches.<br />
Watch<br />
tree branches<br />
heavy with snow<br />
Sway<br />
with trepidation.<br />
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I have always favored Pueerh, over the years having sampled many types of this fermented leaf produced in<b> </b>the Yunnan province of China. Pueerh can be paired with food, with various meats and fish, or just by itself for it's excellent health properties. The health benefits of Pueerh are believed to be many including weight loss, alleviation of indigestion and aid in the reduction of cholesterol.<br />
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In this post, I would also like to extoll the virtues of Oolongs. Specially those from Taiwan, an island off the coast of China previously known as Formosa. A friend gifted us with an excellent example of this variety, a Ginseng Oolong, also known as the 'King's Tea.' The ginseng imparts a floral orchid-like aroma while the combination with superior quality Oolong gives the final product a lingering sweetness and a deep golden brown color. This is a delicious tea that nourishes your body and replenishes your energy. Above all, countless cups of this hot beverage are best suited to drive winter's dreariness away. <br />
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-60062839314756968752014-11-08T14:01:00.003-05:002015-01-07T21:50:04.177-05:00Cafe Biba, Brooklyn<div dir="ltr" style="text-align: left;" trbidi="on">
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Cafe Biba is situated near the beautiful East River park of Williamsburg and views of the sparkling East river through it's windows are part of the menu. It's location in one of the most exciting neighborhoods of Brooklyn, a part of it's sacred charm. Yet, despite it's proximity to commercially busy streets during the busy weekly hours, one can still enjoy a cup of coffee or tea with a dash of solitude within its confines. </div>
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I wanted to show my mother, who was visiting us from India, this part of town. After a long walk on the streets thriving with people, we decided to finish our afternoon with a cup of coffee. Our barista was a Mr. Jeremy with whom we had a long conversation about India and his travels in the Northern parts. He'd been rechristened as Jai Ram ji by the locals in the villages he'd lived in and couldn't wait to visit India again. </div>
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Address: 101 Kent Avenue, </div>
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Brooklyn, NY</div>
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Tel: <a href="tel:718.%20887.%208171" x-apple-data-detectors-result="0" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">718. 887. 8171</a></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-54529118059501428042014-11-03T12:00:00.000-05:002015-01-07T17:35:36.556-05:00Paolo Scavino 'Sorriso' 2013<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">Paolo Scavino's 'Sorriso' blew my socks off! It overtook my dinner at Avoce, surpassing everything I had eaten at the table except for dessert, a small plate of zeppoli accompanied by a light toffee sauce.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Paolo Scavino is a winery in the Barolo region. It was founded in 1921 in Castiglione Falletto by Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion with </span><span style="font-family: 'Courier New', Courier, monospace;">Enrico Scavino, who together with daughters Enrica and Elisa (fourth generation) run the family Estate. </span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 21px;">Since 2000, the Langhe D.O.C. Sorriso, has remained as a blend of Chardonnay, Sauvignon blanc, and Viognier, vinified and aged in stainless steel.</span></div>
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<span style="background-color: white;"><span style="font-family: 'Courier New', Courier, monospace; line-height: 21px;">Viognier is a finicky grape and can show the characteristics of a flat tire unless the skills of a highly skilled winemaker are used. In the 'Sorriso' 2013 blend of Chardonnay, Sauvignon Blanc and Viognier, all were soft but well balanced on the palate. There was a slight hint of </span></span><span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 18px;">effervescence, which could've been the result of the vintage being young or from being leftover from the primary fermentation. Whatever the reason, I enjoyed the miniscule bubbles as this made the wine seemingly more alive. With a clean acidity towards the end and a long finish the experience was nothing but refreshing, complimenting my main course of seared tuna well. </span></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 18px;">Wine: Paolo Scavino, 'Sorriso' 2013</span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 18px;">Price: $ 16.00 (Average) </span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 18px;">Blend: </span></span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 21px;">Chardonnay, Sauvignon Blanc, Viognier</span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 21px;">Origin: Italy</span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-10656067647921644012014-09-30T16:08:00.002-04:002014-11-08T15:13:57.553-05:00Chateau La Barotte, Reserve 2010<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;"><br /></span><span style="font-family: Courier New, Courier, monospace;">The Chateau La Barotte has been one of the best finds of 2014 and I fervently hope that a case of this wine materializes out of thin air and into my apartment. (I have been devouring the Percy Jackson & the Olympians voraciously over the past few days, with gods, demi gods and objects appearing in and out of thin air all too frequently). </span><br />
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<span style="font-family: Courier New, Courier, monospace;">The Chateau has been owned by the Guerin Family for 3 generations. <span style="line-height: 17px;">In 1930 Rene Guiron bought the castle with it's 4.5 hectares of vineyards and 1.5 hectares of land with an AOC label. S</span></span><span style="font-family: 'Courier New', Courier, monospace; line-height: 17px;">ince then necessary improvements have been added to the wine storehouse,to the equipment and to the methods of cultivation in order to make the farm into a modern wine producing Chateau. The Chateau La Barotte is located in the commune of Saint Andew de Cuzbac, 15 miles away from the city of Bordeaux, 12 miles away from Libourne and 18 miles away from the commune of Blaye. </span><span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 22px;">The 20 year old vines benefit from excellent sun exposure and the constant attention of Michel and Stephane Guiron.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; line-height: 17px;">Tasting notes: The 2010 Brodeaux from Chateau La Barotte is a beautiful, well balanced wine comprising of the traditional Bordeaux blend of </span><span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Merlot, Cabernet Sauvignon and Cabernet Franc.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;"><br /></span></span></span><span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">The wine is a dark ruby red with lighter crimson tints. The nose brims over with dark fruits like blackberries, black cherries, licorice with hints of red fruit; crushed strawberries, currants. This is a surprisingly elegant wine that can compliment meats like venison, goat, lamb and chicken with its suppleness and hints of tartness complimented by it's high but well rounded acidity. The tannins are ripe and the finish is quite long. An absolutely good find, a wine from a lesser known chateau, where some of the best known bargains in terms of quality and price are to be found.</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Chateau La Barotte</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Bordeaux 2010</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Merlot: 70%</span></span></span><br />
<span style="background-color: white; font-family: 'Courier New', Courier, monospace; line-height: 22px;">Cabernet Sauvignon: 16.5%</span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Cabernet Franc: 13.5%</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 22px;">Price: $ 9.99</span></span></span><br />
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-26590874665561215032014-09-03T16:46:00.005-04:002014-09-30T17:20:07.547-04:00Summertime at Cairncrest Farm, New York<div dir="ltr" style="text-align: left;" trbidi="on">
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-33413356771181974102014-06-19T21:42:00.003-04:002014-11-08T15:14:42.036-05:00Chateau Dumas Cenot 2011, Bordeaux <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Courier New, Courier, monospace;">It's a beautiful evening as the lighter and cooler breezes disperse the heavy air of this afternoon. Zucchini, sliced and simmering with green onions, turmeric root and ginger is almost done, the pot of steamed red rice is ready and I'm looking forward to a glass of the Chateaux Dumas Cenot which was opened yesterday evening.</span><br />
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<span style="background-color: white; line-height: 22px;">The title of </span><span style="background-color: white; line-height: 22px;">Bordeaux Superieur is a title in its own right, for both red and white wines, </span><span style="background-color: white; line-height: 22px;">covering the entire </span><span style="background-color: white; color: black; line-height: 22px;"><span style="color: black;">Bordeaux</span> </span><span style="background-color: white; line-height: 22px;">region</span><span style="background-color: white; line-height: 22px;">. The most common requirements are that </span><span style="background-color: white; color: #252525; line-height: 22px;">these wines must be </span><span style="background-color: white; color: #252525; line-height: 22px;">aged</span><span style="background-color: white; color: #252525; line-height: 22px;"> for at least twelve months in oak before they can be sold. The wines are also </span><span style="background-color: white; color: #252525; line-height: 22px;">often produced by single parcels of older vines. </span><span style="background-color: white;">The vast majority of Bordeaux Superieur wines are estate bottled which is not a requirement for generic Bordeaux. They also tend to have a higher alcohol level.</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Tasting Notes: This 2011 is dark ruby colored with purple undertones and an expressive nose of matured black fruit, specially prunes. Riper berries on the nose as well as on the palate combine to make a soft wine that still has a strong tannic structure which adds strength to an otherwise fruit forward wine. The 2011 Dumas Cenot is meant to be a basic level wine from this appellation but delivers more than one would expect. I personally feel that this wine can be appreciated by those that like rich fruit in their glass as well as those that prefer a drier wine with classic Bordeaux qualities. It also develops quite well in the bottle after opening. I'm drinking the 2011 vintage in 2014 which is just about the time it should be cellared if desired, anywhere from 4-5 years. </span><br />
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Chateau Dumas Cenot: Bordeaux Superior 2011</span><br />
<span style="font-family: Courier New, Courier, monospace;">Cabernet Sauvignon: +60% </span><br />
<span style="font-family: Courier New, Courier, monospace;">Merlot: +30% </span><br />
<span style="font-family: Courier New, Courier, monospace;">Price: <span style="line-height: 22px;">$12-$15</span> </span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-28891112149470697972014-01-19T16:58:00.001-05:002014-06-20T11:01:04.370-04:00Cafe Nadery<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Stephen Kirschner is another colleague I had worked with and had not seen for a few years. He had recently decided to switch careers, after several years of working in various restaurants. Graduating from the Culinary Institute of America, Hyde Park, he had looked forward to many years immersed in kitchens all over New York. So it was a bit of a shock to learn that Stephen had decided to switch careers. He has since been admitted to college and his subject du jour is - Political Science. </span><span style="font-family: 'Courier New', Courier, monospace;">I wish him a delightful career in politics or law and was charmed by our intense conversation on current world affairs. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The Cafe takes it's name from the original Cafe Nadery, a staple of the intellectual scene in Teheran for many secular thinkers, writers and artists during the 1940's and onwards.</span><br />
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<span class="Apple-style-span" style="color: #444444; line-height: 15px;"><table class="ts _vE" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr><td style="color: #222222; line-height: 1.24; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" valign="top"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">16 W 8th St, New York, NY<br /><nobr>Tel: (212) 260-5407</nobr></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><nobr><a href="http://cafenaderyny.com/">http://cafenaderyny.com/</a></nobr></span></td></tr>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-85922229139977235552014-01-19T16:06:00.004-05:002014-02-08T22:25:29.669-05:00Banana, nut and choco chip bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is a very simple recipe and the ingredients are easy to procure as well. My mother-in-law is an extremely talented baker and when she parceled us a loaf of her delicious walnut and banana bread, I had to attempt to recreate it. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 bananas, preferably on the ripe side</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup whole wheat flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup barley flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup yoghurt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup honey</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup peanut butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup chopped walnuts</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup raisins and pumpkin seeds</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup semi sweet chocolate chips</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Beat whole eggs gently in a bowl, a fork can be used as an electric beater is not required for this recipe. </span><br />
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2. Sift whole wheat, barley flour and baking powder through a sifter or a fine mesh sieve. <span class="Apple-style-span" style="line-height: 19px;">Sifting breaks up clumps, adds air to the flour which helps produce lighter cakes, breads pastries, and makes measurement more uniform. </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">3. Add sifted flour slowly to the eggs using a spatula, add all the other ingredients as well. Mash the bananas with a fork before adding them to the batter. Do not over mix. The batter should not look like a paste. Should be slightly chunky and fluffy.</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">4. Turn the oven to 350 degrees.</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">5. Once the oven has heated to the required temperature, pour the batter into a loaf pan and bake for a little over an hour. </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">Your absolutely delicious banana and nut loaf is ready! I substituted sugar for honey as it adds that plump moist texture to cakes and breads. In place of butter or oil I used yoghurt. I also substituted </span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 19px;">all purpose white flour for whole wheat and barley flours.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 19px;"> Feel free to use your imagination and give this recipe your own personal twist. </span></div>
Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com1tag:blogger.com,1999:blog-1986534022680143163.post-14121578461649856232013-11-23T23:36:00.001-05:002014-06-22T12:29:38.048-04:00Cairncrest Farm<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 13px; line-height: 20px;">Visiting Cairncrest farm had been on our agenda for a some time so one fine morning we drove 5 hours upstate towards West Winfield. Cairncrest Farm, located in central New York, about fifteen miles west of Cooperstown (where the national baseball hall of fame is located. Brothers Edmund and Garth with their wives Normandy and Alanna purchased the farm in October, 2009 with intentions to start a grass-based, seasonal dairy producing artisan cheese. When Edmund discovered he had a dairy allergy they changed course and now produce clean, healthy </span><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">100% grass-fed and finished </span></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 13px; line-height: 20px;">meat from Kerry cows. The farm also raises Heritage turkeys and chickens.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="line-height: 20px;">'</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px; line-height: 20px;">We're proud of our animals and our production methods. Raising animals the way we do provides them with the space to fulfill their instinctive drives, minimizes the fear they experience during their lives, and as an added bonus it improves the fertility of our soils. When we get to provide our hard-won meat to our customers it is gratifying to feel like we've engaged in a win-win-win exchange.' Alanna, Normandy, Edmund & Garth. </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px; line-height: 20px;"><a href="http://www.cairncrestfarm.blogspot.com/">www.cairncrestfarm.blogspot.com</a></span></span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-57272950620112534122013-11-19T15:39:00.003-05:002014-11-08T16:08:45.041-05:00La Pizza Fresca<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Courier New', Courier, monospace;">What a night...a whirlwind affair that started at the offices of Christie's fine wine department, and then culminated at La Pizza Fresca downtown. MK, RY and yours truly along with 5 bottles of wine (3 Reislings, 1 Zierfanlander and 1 Burgundy) sat at the Italian restaurant's bar and just talked wine for 3 hours non stop. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Goldberg Riesling, Weingut Van Volxem, 2007<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 21px;">: Saar Riesling from the </span></span>Roman Niewodniscanski’s estate is a treat. Rich melon fruit on the nose with a bit of lemon. The palate is concentrated with a silky texture and a faint hint of minerality. The delicacy and perfume of the Mosel region are the distinguishing characteristics of this polished wine. An absolute pleasure for Mosel lovers.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. Weingut Knoll, Reid Loibenberg Riesling, </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Smaragd,</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> 2002: Opened at just the right time! Muted petrol notes greet the nose, distinguishing characteristics of an aged Riesling. Notes of honey, dried apricots and the complex concentration of mature fruit are obvious from the first few minutes. The harvest usually takes place during the second week of December for this rich Smaragd. Wonderful accompaniment to our 3 Pizzas.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Weingut Knoll, Reid Schutt Durnsteiner Riesling, 2001: my favorite wine of the evening, with the Austrian Saint Urban the Golden (Austria's favored saint) on the wine label, it would be indeed difficult to go wrong with the wine inside the bottle! The year 2001 was blessed with a warm summer and a rainy fall in which the grapes did not get as ripe as the ones in the year 2000 but matured with their acidity levels remaining high. I find that Knoll is always a little difficult when young but when opened during it's time of maturity it is intrinsically delicious.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4. Morey Saint Denis, 'en la Rue de Vergy' Domaine Perrot Minot, 2002: Simple perfection. A classic style Burgundy, delicate, with a hint of gaminess, faint blue cheese on the nose, well balanced tannins and an incredibly long finish. The 2002 is drinking very well. Notable through it's lovely light color, I can understand how wine lovers 'start with Bordeaux and end up in Burgundy.' This wine is quite a find, a village wine but with grapes grown right next to a grand cru vineyard. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5. Stadlmann Zierfandler, </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mandel-Hoh 2006: An old traditional grape varietal from Austria which grows almost exclusively in the</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> tiny Thermenregion of the country. The Mandel-Hoh vineyard is the world's top site for this grape planted with decades to their vines. Most plantings of Zierfandler were pulled out during the 80's and 90's and planted with Riesling and Gruner Veltliner but now the varietal is showing a revival and this particular bottle is probably the best expression of the grape. Fruit forward with a refreshing acidity, some spice and mineral notes, the Mandel-Hoh vineyard Zierfandler was a very pleasant surprise.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Before I left Pizza Fresca, the owner Brad was kind enough to show me his absolutely amazing and densely packed underground cellar. Probably the most unusual wine list for an Italian restaurant notable</span><span style="font-family: 'Courier New', Courier, monospace;"> mostly for it's delicious wood fired brick oven Neapolitan style pizza.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span class="Apple-style-span" style="line-height: 16px;">31 East 20th Street<br />between Park Avene South & Broadway<br />New York, NY 10003</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span class="Apple-style-span" style="font-size: 16px; line-height: 16px;"><a href="http://www.lapizzafresca.com/">www.lapizzafresca.com/</a></span></span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-60607512330277872002013-11-06T16:51:00.003-05:002014-11-08T15:22:40.773-05:00Today's Wine: Rosso Di Altesino, IGT <div dir="ltr" style="text-align: left;" trbidi="on">
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I asked Herr Martin Kulmhofer, a professional in the wine industry, to bring a red wine under $20.00 for the evening. And what does he bring from September Wines and Liquors, one of my favorite wine stores located in the Lower East Side of Manhattan? The 2011 Rosso di Altesino, an IGT wine from the Altesino winery. A blend of Sangiovese, Cabernet and Merlot, the wine has been aged from 6 to 8 months in stainless steel tanks and for another 3 months in barrique. A vibrant wine with fresh fruit/berries on the nose at the beginning, it tapers off to smokier and gamier aromatics. With supple tannins mostly influenced with the obvious characteristics of Slavonian oak which impart structure to the fruit and depth to an approachable and easy to drink dry wine.</div>
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I have been drinking this wine for the past 3 days and storing it without the usage of a wine pump. It has developed surprisingly well all the more because the weather is quite cool and has allowed the wine to age gracefully. The more fruit forward flavors have receded and the drier, smokier components are more obvious on the nose as well as on the palate. Because of the wine's high acidity it is best accompanied with slightly heavier dishes like pastas, game and fatty fish.<br />
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Blend: <span style="text-align: justify;">Sangiovese, Cabernet and Merlot</span><br />
<span style="text-align: justify;">Origin: Italy</span><br />
<span style="text-align: justify;">Price: Under $20.</span></div>
Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-12168859034986752022013-08-05T14:36:00.001-04:002014-06-22T13:01:06.279-04:00George Andre<div dir="ltr" style="text-align: left;" trbidi="on">
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Dear Sarah, please don't forget about:</div>
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1. Children's Fantasy novels</div>
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2. Incredible Science Fiction</div>
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3. That little glazed pottery jewel for me. Please choose fruit or vegetable.</div>
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4. It was really lovely to see you again after 2 years. </div>
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5. No, you don't smell. Too badly.</div>
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6. That hole in the front part of your dress was super cute. </div>
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7. Long hair does suit you.</div>
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8. I think a blush orange is your color.</div>
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9. And David: looking forward to your 'mystery' film.</div>
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George Andre is a coffee shop with vintage flair located in the heart of Bedford Stuyvesant between Stuyvesant avenue and Halsey street. Owned and operated by a French expat who goes by the name of SuperFrench, it provides a coffee, soup and pastry haven to many friends and neighbors. The hand selected vintage furniture pieces are also on sale in case one wants to buy a sofa or chair along with one's latte.</div>
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Address: 558 Halsey Street</div>
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Brooklyn, NY</div>
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Tel: <a href="tel:347%20762%205578" x-apple-data-detectors-result="0" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">347 762 5578</a></div>
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<a href="http://superfrenchvintage.com/">http://superfrenchvintage.com/</a></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-56017363813800955212013-07-10T14:59:00.001-04:002015-01-31T15:55:21.291-05:00Wilson's Restaurant & Ice cream Parlour<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">'Wilson's Restaurant and Ice Cream Parlor has been located in the heart of Ephraim since 1906. A classic Door County landmark that possesses the enchantment to take the youngest visitors back in time with its old-fashioned soda fountain and ice cream specialties, home-brewed draft root beer, flame broiled burgers and juke boxes playing the classics.' </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace; text-align: left;">Another favourite McKenna haunt besides Al Johnson's that goes back to their childhood summers spent during the 1950's at Door county. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace; text-align: left;">Add: 9990 Water Street, Ephraim, </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace; text-align: left;">Wisconsin. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Courier New', Courier, monospace; text-align: left;">Tel: <a href="tel:(920)%20854%202041" x-apple-data-detectors-result="0" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">(920) 854 2041</a></span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0Ephraim, WI, USA45.1563784 -87.16816589999996345.1115944 -87.248846899999961 45.2011624 -87.087484899999964tag:blogger.com,1999:blog-1986534022680143163.post-61784341940334109052013-06-26T18:47:00.001-04:002014-09-30T22:20:42.088-04:00Al Johnson's Swedish Restaurant<div dir="ltr" style="text-align: left;" trbidi="on">
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First stop in Door County: Warren's favorite restaurant, Al Johnson's (where on at least 3 visits I have observed him relish the pickled herring with much gusto).</div>
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Al Johnson's, a <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">family owned Swedish restaurant where goats grazing on the sodded roof are just as popular as the lingonberry jam. A feat achieved with a fantastic vision? Epic! Wouldn't it be equally and doubly magnificent to see sodded roofs in cities, town, villages? What a sight to behold every morning, afternoon and evening! Think of sitting on one soft, grassy rooftop and observing many others blend into a green horizon. </span>Such magnificence...<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">From </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">pancakes to Swedish meatballs, the restaurant specialises in sandwiches, salads, and a variety of hot and cold plates. They also specialize in sweet girls in traditional Swedish costumes running around with trays and blonde pigtails bobbing all over the restaurant. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">700 N Bay Shore Drive</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">Sister Bay, Wisconsin </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">Tel: (<a href="tel:920%20854%202" x-apple-data-detectors-result="0" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">920) 854 2</a>626</span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0Ephraim, WI, USA45.1563784 -87.16816589999996345.1115944 -87.248846899999961 45.2011624 -87.087484899999964tag:blogger.com,1999:blog-1986534022680143163.post-78330301389705116782013-06-03T12:52:00.001-04:002014-11-08T21:48:18.483-05:00Almond Milk<div dir="ltr" style="text-align: left;" trbidi="on">
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Almond milk is an excellent dairy substitute to be used in shakes or meal replacements with the addition of protein powders, fruits and juices. Freshly made almond milk tastes better, has more nutrients and does not contain any suspicious ingredients other than water and almonds. In all cartons of almond milk, even those labeled as organic, besides a weak and watery mixture of almond milk you also get: cane sugar or some other form of sugar, sea salt (why add salt and sugar together), locust bean gum (a gelling agent), sunflower lecithin (fat), gellan gum (another gelling agent), or carageenan (another thickener allowed in organic foods in the US but banned in Europe), plus an added vitamin or two which are completely unnecessary. Organic isn't always the best but home made with pure and natural ingredients certainly is.</div>
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Ingredients for almond milk: 4 cups</div>
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1 cup almonds</div>
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4 dates</div>
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3 cups water</div>
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1. Soak almonds overnight in a large cup of water with the dates. 2. Blend almonds, dates and water in a blender for a minute. 3. Use a cheese cloth to separate the liquid from the solids then squeeze out as much of the milk as you can into a bowl. 4. Transfer your fresh almond milk into a glass bottle or jar and refrigerate. 5. Refrigerate the left over pulp as well (you can leave it in the cheese cloth) so that it dries out and then transfer into a small jar. This delicious and insanely nutritious blend of almond bits, skin and date pulp (all dry the next day) can be eaten with yoghurt as an almond granola, bread mix, mixed in with cake batter, any cookie mix or as a topping in your morning cereal. You can keep almond milk and meal in the refrigerator for about 3-4 days. Make sure you shake the milk before drinking or blending into a satisfying and delicious smoothie. </div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-21088025410241067692013-05-23T20:22:00.000-04:002013-06-07T17:07:39.181-04:00Cool Cucumber<div dir="ltr" style="text-align: left;" trbidi="on">
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Cucumbers are available during late spring and throughout summer. Cucumbers are 95% water, so during summertime when our body requires more than it's usual intake of liquids, they hydrate and cool the body whether eaten whole or juiced. They replenish the body with vitamins and electrolytes, adding many essential nutrients lost during dehydration. The high water content and dietary fiber in this super vegetable is very effective in ridding the body of toxins from the digestive system and aiding in digestion. Daily consumption of this vegetable is good for constipation, reduction of bad cholesterol and controlling blood pressure.</div>
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I don't regularly add tomatoes to my cucumber juice but this particular tomato (pictured above) looked so delicious that it was just aching to be juiced! To my usual<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> combination of cucumbers and lemon </span>I top with a few mint leaves and a touch of black rock salt. If you're extremely serious about your juice add a spoonful of spirulina powder for a double dose of nutrients. Personally an addition of spirulina tastes incredible with the cucumber and mint mix.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It’s best to leave the skins on when juicing most fruits and vegetables as this is where most of the nutritional value lies. Seeds and skin are a great source for essential oils and nutrition that are sadly neglected from juicing. Avoid apple seeds as they contain small levels of cyanide which isn't particularly harmful if you ingest a few seeds now and again. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For juicing to happen on an optimum level I advise investing in a good quality juicer. A great </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> juicer should have the capability to juice leafy greens. If you can find one that does then it will be a friend for many years as juicing greens more than fruits is the secret to your vitality and health.</span></div>
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Cool cucumber juice blend:</div>
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2 large cucumbers with skin</div>
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1/2 lemon/lime with skin</div>
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a few mint leaves added later to the glass of juice</div>
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touch of black sea salt</div>
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1 tablespoon spirulina powder (if you like but not necessary)</div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com2tag:blogger.com,1999:blog-1986534022680143163.post-4208188670414282642013-05-21T12:50:00.002-04:002013-06-07T17:12:33.587-04:00Detox Morning Juice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Some tips that I have collected over the years through personal studies, friends and or health nuts for juicing are quite valuable. For example, did you know that the best time to drink a glass of fresh juice is early in the morning, when your body is ready to absorb the most nutrients? </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 23px;">It's also best to juice mostly vegetables. Use vegetables with a low sugar content so they will not cause spikes in your blood sugar as too much sugar can lead to a Candida overgrowth in your stomach which can be quite disastrous for your daily well being. Some symptoms of Candida overgrowth are: fatigue even after a full night's sleep, yearning for caffeine as an energy booster, yeast infections, irritability, gas, constipation, bloating and acid reflux amongst others.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 23px;">5 medium sized carrots (do not peel) </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 23px;">2 medium sized whole beets</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 23px;">1/2 green apple</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; line-height: 23px;">some ginger with skin</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 23px;">small piece of raw turmeric root</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 23px;">Do not eat or drink anything for 45 minutes after drinking this juice for it to benefit your system. Ginger, turmeric and beet are known to be blood purifiers. Carrots contain a pigment called carotenoid which has hundreds if not thousands of phytonutrients with cancer fighting properties. These roots and vegetables are full of fiber which remove impacted wastes from the lining of the colon and allow for the maximum absorption of nutrients. </span></span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-18080944326705507302013-05-21T12:42:00.006-04:002013-11-12T15:47:57.177-05:00Cafe Ghia<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Since our move to Queens, the first few weeks were spent unpacking boxes and trying to figure out what goes where. On another note, Lauren and I had been trying to meet over the past several weeks - if it wasn't this </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">it was that, </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">that got in our way. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So this Sunday we met at Cafe Ghia, </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">through the light rain </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the walk from </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the L train, </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">the wide grey streets of Bushwick, </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">colors of various murals</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">on the sides of warehouses,</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Another cool</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Grey spring Day.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 21px;">Café Ghia is owned by Bushwick residents Scott McGibney and Anna D'Agrosa and</span><span class="Apple-style-span" style="line-height: 21px;"> is named after Scott's 1970 Karmann Ghia, purchased when he was sixteen, which he still drives. The cafe itself is a cozy square shaped room fully packed during brunch and alive with the Bushwick scene. </span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: 'Courier New', Courier, monospace; line-height: 16px;">24 Irving Ave, Brooklyn, NY</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span style="margin-right: 4px;">Tel:</span><a href="tel:718%20821%208806" x-apple-data-detectors-result="0" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">718 821 8806</a></span></div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-24256826902147265382013-03-21T19:36:00.005-04:002013-04-10T14:02:11.637-04:00At a Calvados competition<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;">The last time I was asked to explain Calvados, it was to a well known food editor and critic. My answer was not what it should have been because the next day I was shown a tweet by a co-worker, 'Calvados is an apple brandy aged in oak casks.' As simple as that.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Coming back to the Barclay and the Calvados competition, I attended a Calvados event in which ten bartenders: 5 <span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">students from the Institute of Culinary Education (ICE) and 5 professional bartenders were competing. The two winners, one from each category, would be flown to France to compete in the international competition in Normandy this April. </span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: inherit;">Simply put, Calvados is a spirit distilled from apple cider (sometimes pears can be included) and comes from the French region of lower Normandy. This apple cider can come from over 200 different varieties of apples that are grown specifically for cider by Calvados producers. Calvados can be single- or double-distilled. The double-distilled variety is regulated by the French AOC of Pays d'Auge and is more labor intensive and hence more expensive. This doesn't necessarily mean that it is in any way superior to the single-distilled Calvados which at times is just as delicious and </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">complex</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">With a dizzying variety of over 70 types of Calvados, The Barclay Bar at the InterContinental New York Barclay, was awarded the title of <i>Exemplaire</i>, or “Calvados Ambassador” on April 2, 2012, in Caen, France. The Bar was further honored as the “First Calvados Bar” in the United States by France’s Association for Cider Appellations, the IDAC, or Interprofession des Appellations </span>Cidricoles. </div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com2tag:blogger.com,1999:blog-1986534022680143163.post-12683978724977646062012-09-14T17:53:00.003-04:002012-12-10T16:58:31.661-05:00Wine Tasting with Richard Young<div dir="ltr" style="text-align: left;" trbidi="on">
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Richard Young, from the wine department of Christie's, and the Barclay Hotel collaborated on pairing fine wines with a 4 course menu designed by Executive Chef Serge Devesa. The entire afternoon was influenced by different styles of honey procured from the New York city region. A languorous afternoon where honey flowed and wine flew. And where perfectly ripe figs ached to be picked.</div>
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Taittinger, Brut, La Francaise</div>
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Corton Grand Cru, Cuvee Charlotte Dumay 2003 </div>
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Chateau Fiilhot Sauternes, Deuxieme Cru Classe 1990</div>
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Chateau Tirecul, La Graviere, Cuvee Madame 1993</div>
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-Pan seared Hudson Valley Fois Gras on Toasted Foccacia</div>
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with fig compote and honey lavender reduction</div>
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-Barclay Organic Salad with Candied Walnuts</div>
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honey vinaigrette and shaved parmesan</div>
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-Spiced Roasted Crispy Duck Breast</div>
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with honey soy glaze</div>
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-Honey, Cinnamon Apple Tartlet</div>
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with honey chocolate sauce</div>
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Out of the 4 wines tasted, the Monbazillac from Chateau Tirecul 'Cuvee Madame' 1995 stood out. Probably one of the most memorable sweet wines I have tasted in a long time. Profound, elegant and just about as perfect as perfection can get. A blend of 50% Muscadelle, 45% Semillon and 5% Sauvignon Blanc from 80 year old vines. On the nose one gets subtle spice notes: orange peel, apricots, nuts, hints of oak. These notes are carried over on the palate and remarkably the sweetness is not cloying or overpowering. Bravo to Claudie and Bruno Bilancini, owners of Chateau Tirecul, who are responsible for the character of these wines.</div>
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Miss Phttp://www.blogger.com/profile/02519269514215271931noreply@blogger.com0tag:blogger.com,1999:blog-1986534022680143163.post-39208355456903492952012-09-03T14:36:00.014-04:002012-09-14T21:21:18.222-04:00Rooftop Garden & Honey Tasting <div dir="ltr" style="text-align: left;" trbidi="on">
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To view New York city as an urban jungle, a fast moving yet enigmatic fusion of concrete, high rises, commerce, technology and culture would be the prerogative of the average visitor or resident. And if one looks above, ventures high atop tall roofs and amidst majestic buildings there are surprisingly pleasing vistas of green.<br />
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At the Inter Continental Barclay hotel in NY it's all about 'bee-ing.' Four colonies of honey bees arrived on the hotel's 15th floor rooftop sometime in mid 2011. These colonies or hives help pollinate the hotel's herb and fruit garden and the flora of the hotel's midtown neighborhood. The honey that is produced is used in a variety of ways from culinary infusions at the Barclay Bar & Grill to candles for guest amenities. The kitchen where we watched the extraction of honey from the hotel's beehives and where honey extracted from different parts of the city was sampled by us, has been extended to the NYC beekeeping organization to use for honey harvesting and bottling. "The main reason to introduce beehives is to shoulder our share of responsibility in helping to keep our urban ecosystem as healthy as possible," says General Manager Herve Houdre.<br />
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The hotel is powered by 100% wind energy and striving to make the hotel as eco-friendly as possible, the Barclay has a waste management program which includes composting and reduced paper consumption. Is this the future of the urban world? In times when we are experiencing extreme changes in our weather patterns, an ecosystem which has been deeply affected by human consumption and waste...are we devising ways to control and sustain our natural resources? I'm highly positive and looking forward to such steps being implemented throughout cities around the world.<br />
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111 East 48th Street,<br />
New York, NY<br />
Tel: 212 755-5900
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