Foodie Corner


January Theme: Healthy Eating

Each week we will highlight our readers favorite recipes vetted by team BA50. Please Click below to submit a brief description of what you love about your recipe, where you found it or if you invented it — no more than 200 words, your website link if you have one, the recipe itself of course and please upload a photo (optional). Click below to submit. Thank you.


Our Latest Recipes

The Secret To The Best Mashed Potatoes and Brussel Sprouts EVER

Who doesn’t want to impress friends and family with the best Thanksgiving Dinner? Here are two great sides that are sure to please. Even if you make mashed potatoes every year, these will be the best yet. (Spoiler, you’ll need a lot of butter.) And these Brussels sprouts will win over even your die hard haters over with their sweet roasty flavor and the addition of bacon, which makes everything better!

There are many ways to make mashed potatoes, but only a few ways to make the best mashed potatoes. If you are afraid of butter and cream, you may as well stop reading here, or maybe make some other kind of potato, like oven roasted potatoes. If you’re committed to making memorable mashed potatoes, here are some rules to follow that will ensure your success:

  1. Start with the right potatoes; I prefer russets, they have a high starch content and will yield a fluffy mashed potato. Boil them with their skins on, this will keep the potato from getting watery. For ten to twelve people make five pounds of potatoes. You can use Yukon gold, but for those are better for (s)mashed, skin on potatoes.
  2. When the potatoes are cooked, if you’re going to put them through a ricer (which will give you the smoothest, fluffiest mashed potatoes ever) you don’t need to remove the skin, the ricer will do that for you. If you have a food mill that will work as well.
  3. If you’re going to mash them with a masher, after draining the hot potatoes, make a few cuts in the skin to them to let the steam escape, and cool enough to handle them, then remove the skin; it should come off easily.
  4. For each pound of potatoes use one stick of real, unsalted butter, cut into small pieces, and 1/4 cup of cream heated gently (do not boil)
  5. DO NOT OVER MIX, over mixing potatoes makes them gummy. Gently fold in the butter then add the cream slowly. You may not need all the cream, if you don’t use it all, save it because you may need to add it before you serve the potatoes.  Season with salt and pepper, but remember go easy on the seasoning because adding gravy will add salt and seasoning.
  6. To hold mashed potatoes:
    1. Put them in your slow cooker on low, where they can rest for up to four hours, you may need to add a little more cream before you serve them
    2. Cover well and put them over a simmering double boiler, this will hold them for one hour
    3. For less than thirty minutes cover tightly and they should stay hot and fluffy

brussels 3 brussels 4








The best thing about these Brussels sprouts is that you make them on the stove, so no need to take up precious oven space. This is one of those no recipe needed recipes, so here is what I did to make these meltingly delicious pan roasted Brussels sprouts:

  • 24 ounces of Brussels sprouts (2 of those paper cups filled way up and held with plastic (this will serve 4-6 people)
  • 8 ounces of thick sliced bacon cut into strips
  • 3-4 shallots
  • Preheat oven to 325°F

Using a cast iron, or other heavy, oven-proof  12″ skillet, on low heat, cook bacon stirring as it cooks to separate the pieces. While the bacon cooks put the shallots through the food processor using the slicer blade, and slice thin. Set aside. Cut the bottom ends off the Brussels sprouts, then put those through the processor. It will seem like a lot, but when you’re done they will have diminished in volume as much as they have increased in flavor! When the bacon is staring to brown, add the shallots to the pan. Continue to cook until shallots start to soften, about five minutes. Add the Brussels sprouts to the pan (the pan will be very, very full) and using a tongs, carefully mix and turn the mixture to coat the sprouts in the fat, and allow all ingredients to combine. Continue cooking on low heat for ten minutes, stirring and mixing often.) If you are as messy as I am, you will spill shreds of green all over your stove top.) Cover and cook on low heat for 30 minutes, mixing the ingredients every ten minutes.

You can make these ahead of time, and heat when ready to serve.

Wishing you a happy, healthy and delicious Thanksgiving!


Pie Crust That’s “Easy As Pie”

Pie Crust how toIf the thought of making your own pie crust sends you into a tizzy, we say read on…This my very well be the year that you finally tackle pie crust, and with Chef’s Last Diet’s Chef Nancy Lowell’s assiduous tips, you’ll wonder why it took you so long .

Thanksgiving is undoubtedly a pie holiday, and though many people fear them, there’s a reason for the expression easy as pie. Pie is an easy thing to make, and even better, a hard thing to mess up. A lot of people think they can’t make crust, or don’t have time, but before you reach for that red and blue box of premade crust, in the dairy section, take a look at the ingredients. I promise you that you have both the time and the skill to make a great pie crust with only a few ingredients that you probably already have.

Set aside two hours this weekend or next, one in the morning, and one in the afternoon. In the morning you’ll assemble enough crust for two pies, one double crust, and one single. You’ll make the dough in your food processor, separate that into three discs and leave them in the fridge for one to 24 hours. Then you can roll out each round of crust and wrap them in plastic wrap, or put them into pie pans, stack, wrap and freeze them until you’re ready to make your pies.

For my family there are three and only three pies we have on Thanksgiving; apple, pumpkin and pecan. If you like blueberry pie or peach try these. Pecan is my hands down favorite pie, and I haven’t found a better one than the one we use from the Frog Commissary cookbook which is a great cookbook filled with recipes my entire family uses over and over.  Pie filling is also very easy, and can be made a day or two ahead. Because pies are best eaten the day they’re baked, if you’ve got all your components ready you can assemble and bake the pies Thanksgiving morning before the oven is crammed with turkey, sweet potatoes and such. Frozen pie crust will thaw in about 30 minutes.

Filling is easier than crust, canned filling is never as good as what you can make, and is generally much more expensive than making your own. For nut pies try buying the nuts from the bulk section and buy just what you need. If you have extra, the best place to store nuts is your freezer. You can use a fruit filling without pre-cooking it—we often do, but if you want to avoid the gap you sometimes get between the crust and filling, pre-cooking it is the way to go. I am partial to using instant tapioca as a thickener, especially for juicy fruit like berries. For an apple pie, flour is fine, and you don’t need much.

The crust rules:

  • Use real, unsalted, cold butter. There are people who prefer lard, and it does make a great crust, but I prefer the flavor of butter.
  • Don’t over-handle it, it will develop the gluten in the flour and the crust will be tough. If you think you’ve over handled it, let it rest for half an hour, the glutens will relax (really)
  •  It doesn’t matter if it tears, you can patch it by dabbing with some water and pressing the pieces back together
  • To make it gorgeous, and to hide any rough spots, brush the top crust with milk and sprinkle liberally with either plain or sanding sugar (a larger grained sugar)
  • Before rolling press the disc out to a flat circle, this means less and easier rolling, always roll from the center out, and keep turning the disc in a clockwise direction, hitting each hour, all rolling in the same direction, checking to make sure the final circle is evenly thick
  • When making a top crust always cut vents for the steam that the filling will create
  • If you have room in your freezer you can make your pie and freeze it raw, then cook from frozen, like Mrs. Smith’s pies, but waaay better

This recipe will make three crusts (two double crusts and one single)

  • 2 3/4 cups all purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 3 sticks of unsalted butter cut into pieces
  • 4-6 TBL ice water
  1. In the bowl of a food processor mix all dry ingredients to combine
  2. Add butter and pulse until the mixture looks like coarse cornmeal
  3. Move dough to a large bowl and add ice water 2 TBL at a time, tossing the dough gently until it starts to come together (you may not need all the water)
  4. Separate the dough into three equal sized balls, then press each one into a flat disc. Wrap in plastic and refrigerate at least one hour, up to 24 hours
  5. On a well floured board or counter, flatten one disc at a time and roll into a flat circle larger than your pie pan, moving dough around to make sure it’s not sticking to the counter, and to ensure an even crust
  6. To move the round, roll it gently around your rolling pin and unroll it into the pie pan
  7. For a single crust, tuck the excess dough under the edge of the circle, and using the index finger and thumb of your left hand, and the index finger of your right hand crimp the edge working around the circle.
  8. For a double crust add the filling brush the rim of the bottom crust with water, and then using the same method you used to move the bottom crust, unroll the top crust on top of the filling. Press the edges of the two crusts together, and crimp as in #7 (above)
  9. For a lattice top, cut the top crust into strips (fewer, wide strips will be easier if you are a beginner, and will look beautiful) and alternate laying them in different directions (no need to try to weave them). Crimp the edges with a fork, or roll and crimp.
  10. For any pies with a top crust brush with milk and sprinkle with sugar before baking.

pie newbies 1lattice crust


What are your favorite Thanksgiving pies?

Halloween Indulgences: What I’m Eating Just Because I Feel Like It

indulgent dogIt was too damn dark to get up this morning for spin class at 8 am, but not for my husband. I was impressed and annoyed at his early morning energy or that I had none. I wanted to go to spin with him but I couldn’t talk myself out from under our cozy comforter.

While he was in a deep snore at 4 am this morning, I was reading my Kindle, immersed in the 4th book of Elena Ferrante’s Neapolitan series. I knew I shouldn’t have been reading – I know the Kindle light “stimulates” my brain – but it’s such a good story and it takes place in Naples and there’s so much good food in it –I feel like I’m eating the words and it’s so satisfying. What’s the alternative anyway? I’m so not into the tossing and turning torturous effort of trying to fall back to sleep  – I’d rather read than fight it.  And it’s autumn and in autumn I feel like “giving in” to my cravings. I feel hungry for comfort in October.

That’s why I was in a sleep coma this morning. I was tired from my reading gluttony.

That may explain why I couldn’t get up yesterday morning either or any morning since the cold snap hit about 2 weeks ago. I don’t need a Fit Bit to confirm that I’m not sleeping through the night.

The truth is, I’m transitioning, just like the seasons, the geese and the bears. October is a month that seems to be my portal for transitions – the most noteworthy is, my boys were both born in October, and I am reminded they are both a year older and so am I and that feels like a leap forward which makes me sleepy too.

And, in New England in October, you can’t miss the “transitioning show” that’s happening outside. The leaves are leading the way – they’re peaking and dropping and dissolving all at once. The sun is low in the sky and it feels cozy and a little quiet. Nature is getting ready to sleep and I’m feeling it too.

As cozy as this is, my biorhythms are messed up this time of year. With the frosty dark mornings and daylight’s disappearance by late afternoon, my body feels confused. With all this change I am facing a loss of my nutritional discipline. Not only am I wanting to sleep later into the mornings, my appetite is increasing. I am craving heartier foods – salads are not cutting it for me. I want pasta with red sauce, I want full bodied soups with bread and I want stinky cheese. I’m craving chocolate again after swearing it off all summer. And of course wouldn’t you know it — Halloween is happening all week long and my favorite food group has landed in my cabinets in preparation for the neighborhood feeding. Is it any surprise that each October my poundage goes up?

At 4pm I want a nap – at 8 pm I want HBO. And dinners are completed by the heartiest of Cabernets.

I’m confident that, I will emerge from this indulgent “week(s) of darkness” in a few days. I know relief is on the way this coming Sunday, on November 1st when it will be brighter out in the morning when we “Fall Back” and move the clocks back to Standard Time. The time change is definitely good news for our New York City Marathoners who won’t have to wear headlamps at the starting line this Sunday. And, maybe I will awaken from my sleep and food coma to watch the start, but it’s hard to imagine because right now – I can’t seem to get off the couch. But, my husband told me by next week I will be more energetic and he’s signing me up for the 8 am spin class next Sunday once again. He’s such an optimist!

So since I may only have a few more days to indulge in this autumn laziness I have a plan for the last night of darkness before the morning light hits my window at 7:30 am when we all  “Fall Back.”   I’ve planned the perfect menu that my husband and I will enjoy with friends as we fill the kiddies bags with poor food choices.

Doesn’t this menu speak of indulgent comfort? What else should I consider?

Black Bean, Corn and Butternut Squash Chili from  Catherine Walthers

Fig Jam With Truffle Goat Cheese smeared on a toasted baguettes.

(I discovered Truffle Tremor cheese at Dean & Deluca this weekend and I’m still salivating at the thought of it). This cheese is from Northern California (they also make Humboldt Fog and won a silver medal at the world cheese awards.


Trader Joe’s Dark Salty Chocolate Almonds

And – A bottle of a hearty Cabernet.

PS – No Salad.


Photo by Alison Shaw From Catherine Walthers Website Black Bean, Corn and Butternut Squash Chili

Here’s the recipe for the Chili

This vegetarian chili recipe combining black beans, corn and butternut squash is my go-to recipe for a Halloween dinner or potluck. It cooks in less than 30 minutes and is easy to make. I love using fresh corn if available; it offers the best texture. The recipe appears in Soups + Sides, adapted from Katie LeLievre.

2 large onions, coarsely chopped
2 tablespoons olive oil
4 cloves garlic, minced
2 bay leaves
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cloves
1/8 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, with juices
2 to 3 cups water
4 cups butternut squash, approximately 1 medium squash, cut into 1/2 –inch dice
2 cups cooked black beans
Kernels from 3 to 4 ears fresh corn (approximately 2 cups)
2 to 3 teaspoons kosher salt
1/2 cup fresh cilantro leaves, chopped

1. Sauté onions in oil until translucent, about 10 to 15 minutes. Add
garlic and sauté another 2 minutes. Add spices and continue cooking while
stirring to prevent burning, about 1 minute. Add tomatoes and break apart
with a masher. Add squash to pot along with 2 cups of water and 1 teaspoon salt. Bring to a boil, turn down heat to a simmer and cover. Let simmer for about 15-20 minutes, or until squash is tender but not falling apart.

2. Add black beans and corn, and the additional water if needed, and simmer to let flavors blend. Remove bay leaves. Season with additional salt. Garnish with chopped cilantro.

From Soups + Sides by Catherine Walthers, adapted from Katie LeLievre

Trick or Treat


7 Natural Solutions For A Good Nights Sleep

Best “Low Cal” Lemonade Recipe Ever!


We found a great, low calorie recipe that will no doubt become a favorite and satisfy your sweet tooth- bring it to the beach, to the pool, or in your water bottle– it’s pretty to serve to company (and feel free to substitute raspberries- just as good.) This sparkling lemonade is bursting with citrus flavor, and….the best part is, it won’t set you back calorie-wise for the day!  

Sparkling Fresh Lemonade With Blackberries


1-1/2 cups sparkling water
1/2 cup freshly squeezed lemon juice
1/4 cup Equal® Spoonful or 6 packets Equal® sweetener
12 fresh blackberries, frozen
Ice, as needed
Fresh mint sprigs and lemon slices, optional


  • 1. Stir sparkling water, lemon juice and Equal until combined.
  • 2. Place 6 blackberries and ice cubes in each of 2 tall glasses. Divide mixture between the glasses and serve. Garnish each glass with mint and fresh lemon slices, if desired.

– See more at:

Moscow Mule BA50’s Fav Summer Cocktail 2015

moscow mule


  • 1 1/2 ounces vodka
  • Wedge of lime
  • Cold ginger beer, like Gosling’s or Barritt’s


Pour the vodka into a copper mug or an iced glass. Squeeze the lime over the vodka, and drop the wedge into the mug. Fill the glass with the ginger beer.


copper mugs moscow muleRefreshing summer cocktail is all the rage. But you’ve got to get the copper mugs to make this authentic. It’s fun to look at and even better to drink.

You can substitute vodka, rum or tequila — or just fake it and use non-alcoholic ginger beer.

Cools you off just looking at it don’t you think?

Green Tea Watermelon Smoothie

Delicious, healthy, and totally refreshing. This Detox Smoothie from Anu of is perfect for summer.


Detox Smoothie from Anu of
Serves: 2

green tea bags- 2
chilled watermelon, roughly chopped – 2 cups
water- 1 cup
honey – 1½ tbsp
lemon juice – 1 tsp
ice cubes

Bring water to boil, pour over tea bags and steep for about 4 minutes.
Squeeze and remove tea bags, chill for 4 hours or overnight.
Place all the ingredients in a blender, and blend until smooth.
Add ice cubes to serving glasses and pour smoothie on top.
Serve immediately.

A Crab Cakes Story

Crab Cakes by Nancy LowellChef Nancy Lowell writes about crabmeat and shares her recipe for crab cakes, an “iconic” summer dish.

It’s summer and crab cakes are an iconic summer dish, so off I went to buy some crabmeat and share the recipe with you. The first store I went to had crab in a can in the fish case, and it was on sale for $16.99; a steal! I asked the man behind the counter if I could see the can “What are you looking for?” he asked, “TSP” (trisodium phosphate) he looked at the can and indeed TSP was there. “No thanks.” (I’ve written about TSP before,  and if you’re not checking to see if it’s in your shellfish, you should start.) I knew the crabmeat at Whole Foods Market wouldn’t have TSP, so off I went, a bit grumpy about having to go to another store.

Whole Foods did indeed have TSP-free crabmeat, but I wasn’t prepared for the price tag of $22 for eight ounces. I’ll do the simple math for you, that’s $44 per pound. That was for jumbo lump meat, the most expensive, but the least expensive was only a few dollars less, and so I went for the good stuff. Now I had eight ounces of crab meat for two of us, and I didn’t want to add a lot of fillers and lose the delicate taste of the crab. There’s not much worse than a crab cake so laden with breadcrumbs and Old Bay seasoning you can barely tell there’s actual crab in there. I was also pretty clear these were the only crab cakes I’d be making, maybe ever.

Inspired by one of my favorite dips I decided to add artichoke hearts to add some volume and complement the crab’s sweetness. A bit of chopped red pepper, some mayo and just a bit of breadcrumbs—or in this case matzo meal to hold it all together. A trick I learned in culinary school for finding any stray bits of shell is to spread the crabmeat on a sheet pan and put it under the broiler for twenty seconds. Any shell will turn bright pink, and be easy to remove without cooking the crab. When you make these handle them gently, and don’t press down on the crab cakes when you cook them. I pan fried them, but you could bake them though they won’t get crispy on the outside.

These were so good I felt justified with the expense. We didn’t put any type of sauce or dressing on them, but you could make a quick one of half mayonnaise and half Dijon mustard with some chopped up capers and fresh dill. Are crab cakes something you’d make at home, or do you save them for when you’re at a restaurant?

Crab Cakes

Crab Cakes
Serves 2
Prep time 20 minutes
Cook time 8 minutes
Total time 28 minutes
Meal type Appetizer


  • 8oz jumbo lump crabmeat
  • 2 artichoke hearts chopped (I use canned (non marinated) drained well)
  • 2 tablespoons myonnaise
  • 1/4 red bell pepper (choped fine 1/4)
  • 2 scallions (sliced thin, 2)
  • 2 teaspoons fresh dill (chopped)
  • 1 Large egg
  • 1/4 cup breadcrumbs (or matzo meal)
  • oil for frying


if you want these for an appetizer you could make 16 small cakes, and fry those for 2-3 minutes per side

For a party you could pan fry them for 2  minutes per side, then chill them until ready to use, then heat in a 375F oven for ten minutes

To make these in the oven preheat oven to 375F and bake for 12 minutes, then turn and bake another 10-15 minutes


Step 1
crab mise

Pick through crab to look for bits of shell, or spread crabmeat on a sheet pan and put under the broiler for 20 seconds, shell will turn bright pink
Step 2
crab garnish

Chop vegetables and dill
Beat egg
Step 3
crab mixture

Add all ingredients together and mix gently with your hands
Step 4
Shape into two large or four medium sized cakes about 1 1/2 to 2″ thick
Heat a shallow layer of safflower or other neutral oil in a wide pan
Add cakes and cook on medium high heat for four minutes
Turn cakes gently using a spatula and another helper utensil like a fork
Lower heat to medium and cook another four minutes
Drain on paper towels
Serve immediately


3 Amazing Summer Salads You Will Want to Make Over and Over

When it comes to yummy summer salads, I like to keep it simple, fresh, and with as little time slaving over a hot stove as possible!   Who needs that extra heat in the summer?  We menopausal women generate enough of our own!  Enjoy these fabulous salads– they are so great, you will want to make them over and over again!

Summer Corn and Black Bean SaladSummer Corn and Black Bean Salad

Serves 8 as a side dish

In a large bowl, mix together

5 ears fresh corn (boiled till just cooked, but you could also grill) let cool then trim  the kernels off the cob into a bowl with a sharp knife

1/2 bag defrosted shelled edamame (easiest to defrost by putting them in the colander and draining hot corn water right over them)

1 can drained and rinsed black beans

1 pint cherry tomatoes halved

1/2 bunch cilantro chopped

1/2 bunch scallions sliced

Lime Vinaigrette (I use a mason jar so I can just shake and pour)

1/2 tsp lime zest (do this before you juice them)

Juice of 2 limes

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp fresh ground pepper

Scant 1/4 cup olive oil (I like mine with more lime flavor)

Pour vinaigrette over the top and mix, let flavors come together for an hour or so before serving, great served at room temperature

Summer salads mediterranean saladMediterranean Salad 

(serves 12 as a side dish)

In a large bowl mix together:

4 pounds Tasty Tom tomatoes quartered (or any beautiful red ripe summer tomato, or cherry tomato…..if they a large tomatoes you might need to cut smaller than quarters)

2-3 English cucumbers quartered then cut in to 1/2 inch dice

1 can drained and rinsed garbanzo beans

I.5 pounds feta cheese (I prefer French, but any good feta will do),diced into 1/2 inch cubes

1/2 cup chopped fresh mint

Pour over the salad:

1/4 cup red wine vinegar (brings out the sweetness of the tomato) 1.5 teaspoons salt (enhances the tomato flavor), 1/2 teaspoon fresh ground pepper and a scant 1/4 cup good olive oil. Gently toss (so as not to crush the feta cubes) the salad, and enjoy at room temperature….I prefer not to refrigerate my salad, the tomatoes will lose their fresh summer deliciousness!

summer salad recipesQuinoa with Roasted Vegetable Salad (ok, so this one requires a hot oven, but it’s quick)

(Serves 8 as a side dish)

1 cup quinoa

Bring 2 cups water and 1 tsp salt to boil, toss in quinoa and stir. When the water and quinoa return to a boil, lower the heat to simmer, cover and let cook till water is absorbed, about 10-15 minutes……remove from heat, stir, re-cover with lid. Let sit for about 15 minutes, then, with a fork gently scrape the quinoa into a large bowl, and let cool.

Meanwhile cut and roast vegetables of your choice,  my favorite for this dish are

1 zucchini quartered and cut in to 1/2 inch dice

1 summer squash quartered and cut in to 1/2 inch dice

1/2 pound portobello mushrooms sliced and cut in to 1/2 inch dice

1 each red and yellow peeper sliced and cut in to 1/2 inch dice

Toss cut veggies in a large bowl with olive oil till coated, place on a baking sheet in a single layer ( you might need 2 sheets) and salt, roast at 400 until tender.

When the veggies are cooked, toss them in to the quinoa, scraping all the delicious pan juices in there too, add 1/2 cup fresh chopped basil and gently toss (almost like folding) with a rubber spatula.

Now here’s where you can make this your own signature dish…I don’t add any dressing here, the juice from the veggies is enough for me, but I do like to add a bit of Parmesan to taste, the saltiness of the cheese brings out the natural flavor of the veggies, and I love Parmesan on everything, but if you don’t want to add cheese, you will need to adjust seasonings with some added salt and pepper- or if you prefer, you can add a lemon or southwest or simple vinaigrette dressing to the salad for more punch, but it’s all a matter of personal preference, which is what makes this salad so versatile!

With 17 years experience in the food business, Joanne is happy to help make life easier for you in your kitchen. Whether you are looking for menu creation, meal preparation or kitchen organization, if you are in the Boston area, she can help you out. Contact her at

Ten New (and Old) Things I Love About Paris

My husband and I squeezed in a few days in Paris this past week. We were overjoyed with the trip. Despite three days dealing with our lost luggage because of a missed connection out of London, which left us stranded for six hours in Heathrow – Paris ROCKS!

Here’s the 10 things (but there are many more) that I love about Paris.

1. French advertising is a hoot.

Have you heard the recent ad for Perrier?

My husband and I were at the French Open last week (Bucket List checked on this one.)

It was the quarterfinals and the match was intense. We were glued to the local favorite, Tsonga, and cheering right along with the French. After an exhausting rally I heard over the loud speaker what I thought was one of the players sighing.

Slightly confused by the sound and the intimacy of the breath I turned to my cheering seatmate,

“Wow, could that be Tsonga exhaling so loudly?”

“Ha, Ha, BA NON! C’est Perrier bien sur!” He responded.

“Ahhhhh, bien sur! Genius!” I agreed.

I couldn’t wait to hear it again. It was a cross between a sensual exhale and a tingle.

Only the French can bring sexy sounds into the middle of a tennis match. I couldn’t find the sound on you tube but I think it’s buried somewhere in this amazing Perrier ad.


2. Uber!

Let’s just say the Paris Taxi drivers are not pleased but we tourists are thrilled.

If you can connect to the Internet, you can take an Uber so much more cheaply than the Paris taxi.

No more nicotine smelling cab rides…no more wondering if irritable drivers are taking advantage of you…no more unreasonable fares because you are sitting in traffic….Just easy riding beautiful private cars and kind drivers.


3. Les Musées.

The newest Museum to hit Paris is La Fondation Louis Vuitton brought to you by the amazing architect Frank Gehry.

Do not miss this museum. It is a multi-media experience that I guarantee will not disappoint. The Gehry structure is genius and you will literally feel like you’re on a moving ship. The exhibits blend visuals, sound, light, and texture as you move through their mind-expanding presentations.

(We were day 2 into our lost luggage issue and thankfully there were no luggage displays to taunt us at the museum)

Frank Gehry Fondation

4. The Euro in June, 2015.

Finally, Paris is more affordable than it’s been in the past 10 years (for now). And, when you’ve lost your luggage there’s just one thing to do. Take advantage of a good exchange rate.

5. You can’t have a bad meal in Paris.

My husband and I did not reserve one restaurant and ate fantastic meals that were walking distance from our hotel (in the 7eme Arrondisement). We went to dinner at 9:30 pm and the places were still hopping.


6. Walking!

20,000 is the new 10,000.  It’s easy to meet your stepping goals in Paris. It’s the best walking city and you won’t even realize you’re doubling your usual steps.

7. Paris is clean.

The streets are fantastically clean.

8. Permission to be sexy in France.  

The women dress like they love their bodies and it makes one think about how we dress.

There are plenty of stylin BA50’s on the streets to inspire us to shop even if we think we don’t need a thing – (stay tuned for my fashion article on the amazing French stripe).

9. Le Vin.

Vin de Table (table wine) is pas mal! No need to rock your budget because the local wine on the menu is great.

10. Parlez-Vous Francais?

Oui, oui, oui!

Is it possible the French have become more tolerant of Americans trying to speak French?

I love to practice my French and was gleefully not shut down by the locals – in fact, they responded to me in French. What a coup!

While so much of modern city life is full of grit and chain stores, Paris is still a treasure with it’s unique smells, tastes and sounds.




How (And Why) You Should Incorporate Fermented Foods In Your Diet

Pickle vegetables

When I learned that the human body has ten times more bacterial cells than human cells – we’re talking 100 trillion – I felt like a big blob of walking microbes.

Would I check the mirror one morning and find I was slowing morphing into a 5’10” representation of a lactobacillus (think Jeff Goldblum in The Fly)?

After shaking off that visual, I was comforted to learn that these bacteria are vital for human existence, perform thousands of critical functions, and that gut bacteria is the cornerstone of the immune system.

While not all bacteria are beneficial, a proper microbial balance provides a strong immune system able to fight off the harmful bacteria and viruses it encounters. Unfortunately, many of our current food and lifestyle choices, overuse of antibiotics, and other environmental factors cause serious microbial imbalances which impact our physical, mental, and emotional health. Restoring bacterial balance is crucial for optimal wellness and fermented foods play a key role in this process.

Fermented foods are teeming with beneficial bacteria and have been used worldwide for thousands of years. They are “live” foods, in contrast to most of today’s food which has had the very life processed out of it. Rich in enzymes, they help restore microbial balance as well as aid in digestion and nutrient absorption. Perfect!

There are several ways to incorporate fermented foods into your diet, and here are a few suggestions. All can be found in your local health food store or on line if your regular grocery store does not carry them.


Sauerkraut is shredded cabbage fermented by several lactic acid producing bacteria. It is most notably served as a side with many meat dishes. Purchase sauerkraut in its raw unpasteurized form in order to ensure it contains the beneficial bacteria you are seeking. Most sauerkraut sold in cans is not appropriate. It is perhaps the easiest fermented food to make at home if you’re feeling adventurous!

Kefir and Yogurt

Both Kefir and Yogurt are fermented milk products which contain several varieties of probiotics. They can also be made from coconut milk for those who are lactose intolerant or simply prefer not to eat dairy products. Purchase organic products without additional sugars or other artificial ingredients. Fresh fruit can always be mixed or blended in for a little extra flavor or sweetness.


Kimchi is a traditional fermented Korean side dish made with vegetables and a variety of seasonings. It is typically sold in glass jars and comes in a variety of flavors and heat intensity. It can be eaten alone or with rice and is included in many other Korean recipes. A little goes a long way!


Miso is a traditional Asian fermented food. Often made of soybeans, it can be made from other legumes as well. Mashed cooked beans are fermented with salt and a culture starter called “koji”. Miso soup is made by diluting miso in hot water heated below the boiling point to preserve it nutritional properties. There are many miso soup recipes, often including a variety of vegetables, so I encourage you to do some exploring!

Pickled Fruits and Vegetables

These products should be purchased in their raw form and pickled in brine not vinegar. Food pickled in vinegar is not fermented and will not provide probiotic and enzymatic value. A jar of pickles soaking in high fructose corn syrup is not going to do the trick!

It is important to introduce fermented foods slowly into your diet. A teaspoon or two once or twice a day is a great start; an ounce or two for liquids like Kefir.

It may also take time for your taste buds to adjust to these new flavors. Give it time.

Fermented foods do not have to be eaten in large quantities to have an impact on your health, so I hope you will experiment and begin adding small amounts of these foods each day. It just might help get you out of your current health pickle.

You can find more from Nicolette at

Who Took The Fun Out Of Eating?

who took fun out of eatingWho invented chia seeds?

When did make-your-own salad places start asking “Do you want arugula or kale?”

Salad used to start with iceberg lettuce and end with Kraft dressing – Italian, French, Thousand Island or the enticingly exotic Seven Seas. Now I choose an extra virgin (immaculately conceived?) olive oil and add vinegar (not the clean-the-coffeepot kind): a palate-pleasing balsamic.

Would someone please tell me how raw fish and seaweed went from off-putting to delectable?  I’m with the cabbie in a 1980s film who said: “I bought some of that sushi, brought it home and cooked it.”

The same set that made sushi trendy transformed coffee drinking.  

My husband and I started our day with instant Maxwell House. My GenX children (well along the coffee-drinking “maturity path”) grind the beans, then prepare their morning brew in a pricey Breville contraption.  A natural beverages CEO notes, “Today’s coffee lovers customize their cups depending on their mood – hot or cold, sweet or strong, flavored or not.” Well, I don’t know a latte from a macchiato; both leave a milk mustache (soy, of course). I close my eyes and point to select blends for my single cup brewer.

I find it amusing that oatmeal’s the new power breakfast.  The kind I buy has flaxseeds–with blueberries (brain food) and almond milk I spring from the breakfast table ready to  go full throttle until the magic lunchtime mix of greens, feta and sunflower seeds propels me through the afternoon. Dinner?  Wild-caught Pacific salmon, lentils (!) and organic, locally grown veggies. Not the Frosted Flakes breakfast, salami sandwich lunch, and pot roast with canned peas and carrots dinner my mother served. How did I survive childhood?  With the graying of America, I anticipate more of my favorite interviews:  “What’s the secret to your longevity, Mrs. Don’t-Need-No-Doctors?”  “I fry my food in bacon grease, add plenty of salt, love sweets—especially frosted donuts—and enjoy a smoke and a shot of bourbon before bed.”

I bless and curse the nutritionist who scared me straight and took the fun out of eating. She made tofu a staple in my diet.  I don’t know what it is, it has no flavor, but I’ve learned to disguise it until I almost forget it’s there.  Breakfast? Tofu (smashed) mixed with yogurt (an item grocers didn’t carry when I was young that now takes up half the dairy aisle), organic berries, raw walnuts and yes, a generous sprinkling of CHIA SEEDS. Yum.  Better than eggs, pancakes and a side of bacon?  Well….

I grew up believing that Wonder Bread, “enriched with vitamins and minerals,” was all I’d ever need. Howdy Doody and Buffalo Bob told me it built strong bodies 8 ways.  Now I eat whole wheat bread, sprouted, with seeds and nuts. Do I miss the classic PB&J?  Yes, but I make do with crunchy cashew butter and pomegranate seeds on seven grain bread.

Years ago when my Seattle hostess asked, “Are you a foodie?”  I’d never heard the term. I assumed I was not.  Today I’d get points for shopping at organic markets or the natural foods aisle and my eating preferences (sweet potatoes, yes; Idaho no; whole grain anything, yes; white flour anything, no.)  Asian restaurants? If they serve brown rice.  (See how long an Asian meal sticks to your ribs without rice. I’m barely out of the restaurant before I’m hungry again.)

My culinary education continues when I visit my son in California. He frequents farmers markets and knows how to choose among the array of mushrooms offered. (I never questioned what Campbell used in their cream of mushroom soup; I just poured it over tuna and green beans, added canned onion rings and popped it in the oven.)  I bought Kraft Mac ‘n Cheese by the case; and don’t get me started about Versatile Velveeta.   Cooking utensils?  A can opener and a spoon, big pot and strainer. My pasta maker? Chef Boyardee. When I cooked pasta I topped it with Ragu tomato sauce–pureed until the color was the only clue to its source.

Just when I think I’m riding the latest health food wave something comes along that puts me in my place.  “You’re going to love this,” my son promised, as he checked the ancient grains choices before adding faro to our grocery cart. (The ancient grains in my pantry are instant grits in a hard-to-reach spot.) Now that my generation learned to pronounce “quinoa,” is it yesterday’s news?

Don’t tell my doctor but every year after my annual physical I go off the deep end, lunching on a double cheeseburger with extra fries; dining on pepperoni pizza. Forget frozen yogurt or fruit–for dessert I feast on Ben and Jerry’s Chunky Monkey.  For that one day I relive the ignorant bliss of yesteryear.

A Simple Crowd Pleaser Dish For Mother’s Day (And Beyond)

crowd pleaserEditor’s Note:  Not exactly the most healthy dish in the world…but an easy dish and a crowd pleaser for a mother’s day BBQ just the same!   

Potluck parties—some people love them and some hate them.

Those in the hate ‘em group either start the what-to-bring handwringing as soon as the evite drops in their inbox or they block it out and break into a hot-yoga level sweat each time evite reminders hit. This latter group will RSVP at the last minute and then search the Internet for recipes that may or may not turn out edible.

I’ve made a few such clunkers myself.

I shudder to recall a potato dish for a St. Patrick’s Day supper club. I made this untried recipe, which called for stewing together potatoes, leeks and cabbage. In theory it wasn’t a bad combination, though it turned into a standout disaster. It simmered and gave off a pungent odor that made my kitchen smell like wet dog. The end result was edible (I tasted it), but not good, and it pretty much went untouched at the party. I consoled myself by noting that at least no one got sick from it.

Recently, I read about professional chefs and their networking potluck dinners. These are events where restaurant chefs who don’t know one another gather to get acquainted, and like we civilians, each brings a dish to share. The article noted that the anxiety associated with such gatherings reached Defcon 1. And then there’s the hilarious piece over at The Onion about the guy who brought banana bread to a party and spent three hours watching as it went uneaten. He repeatedly checked on his bread, rearranged it on the table, cut into it to get the ball rolling, but by party’s end there were still no takers.

Who has time for failed recipes? I don’t. Life is busy and on any hectic weeknight, figuring out dinner is enough of a challenge. I consider the Panera Bread app a pantry staple, and the phone numbers for our local pizza joint and Chinese restaurant live on each family member’s phone contacts.

Wouldn’t it be nice to have that one potluck go-to recipe, the one that will disappear within an hour of hitting the buffet?

I have that recipe, and its name is Southwestern Corn Dip. Years ago, a friend shared this recipe with me and changed my bring-a-dish-to-share days forever. This recipe didn’t originate with her, or with the person who gave it to her. Truth is that I haven’t a clue as to the origins. But here’s what I do know—and what I’ve tested over time and events—it’s a crowd pleaser. Over the last ten years, I’ve made this dish for every imaginable situation: informal dinners, cocktails and appetizers, barbecues, bunco, book group, company gatherings, holiday parties, Halloween parties, birthday parties and a whole bunch of ladies’ wine (and whine) nights. Each time my oven-safe dish of Southwestern Corn Dip hits the buffet, within an hour it’s empty and the next morning my email is full of recipe requests. Like my friend before me, I have shared the making of Southwestern Corn Dip with people all over the country as well my husband’s colleague from Germany.

In theory, I love to cook. But that theory includes the idea that I have a lot of time on my hands. At fifty years old, my favorite recipes are those that require a limited commitment. Southwestern Corn Dip is that low-commitment dish. All it takes is five ingredients, six if you count a store-bought bag of tortilla chips.


Summer is almost here, but now your next evite or barbecue will be a no-sweat affair.

Here’s the full recipe:

Southwestern Corn Dip

1 cup mayonnaise

2 cups shredded Colby Jack cheese

1 cup shredded Parmesan cheese

1 4.5 ounce can of chopped green chilis/drained

1 11 oz. can Mexicorn/drained

Preheat oven to 375 degrees. In a bowl, mix together all the ingredients and then pour that into an oven-safe casserole dish. If you want this to be extra easy, use a disposable metal pan from the supermarket. Then you don’t have to worry about getting your dish back at the end of the party. Salt and pepper the top to taste. Bake until the top is slightly browned, usually about 40-45 minutes. Serve with your favorite tortilla chips.

Enjoy watching it disappear.

You can find Sharon on Twitter @sharonkurtzman1.

Garlic Chicken Lasagna

This twist on traditional lasagna from Samantha Miner of myweightlossdream garlic chicken for foodie corneris not only delicious, but a lot lower in calories as well.

Peach Pie and Other Tarts

peach tartsWhen I was a kid, my grandfather used to speak like an alien to me.


He used phrases that might as well have been Greek. (See what I did there? ‘Might as well been Greek’ was one of his favorites).

Here are some examples:


“Hi Grandpa.”


“Well, don’t you look like the bee’s knee’s.”


“Bees have knees?”


“If you believe that one, you better not take any wooden nickels. Now come here and gimme some sugar!




“Grandpa. I need some help.”


“You’re a good egg. I’ll make it right as rain.”




“Grandpa. Grandma’s looking for you.”


“She acts like the Queen of Sheba. Tell her I jumped ship with a bucket of worms.”


“What did you say?”


“Grandpa. Grandma and I are going shopping.


“Jesus K Riste. She already owns everything and the kitchen sink!”


I’m confusedddddd.


“Grandpa. That man’s waving at us.”


“Don’t know him from Skippy.”


Was his name Skippy? And if so, how could he not know him and yet know his name???? Ohhhhh the questions.


And finally, “Grandpa. I’m going downstairs to play the organ. Wanna sing along?”


“You’re the Cat’s Meow, Cheryl. I’d love to. Sweet as peaches. Your Grandmother says my claptrap is horsefeathers. But your asking the choir!”


I do love cat’s. Any kind of trap sounds bad though. I didn’t know he sang in the church choir, but I get the ‘Peaches’ reference…


“Let’s ask Grandma to bake us a pie!”


“Good idea. She’s can bake-up a storm.”


“That sounds kinda awesome. The whole controlling the weather thing.”


“What are you talking about, Cheryl?”



Grandma’s Peach Pie



Prepared pastry- enough for two pie shells

8 peaches- poached (see directions)

* 2 quarts water

* 1 cup sugar

1/2 cup peach liquid

2 tablespoons corn starch

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons lemon juice

2 tablespoons salted butter

pinch of salt


Directions for Poaching Peaches

Bring the 2 quarts of water to a boil. Add the one cup of sugar. Reduce heat and dissolve the sugar. Do not let this mixture come back to a boil.


Slice each peach in half and remove the pits. Scoop out any fiber from the center.


Place the halved peaches, skin side down, in the hot pot of sugar water. Let them cook for 10 minutes then remove them to a shallow pan and pour the syrup over them. Let this sit until room temperature then remove the skins.


Reserve 1/2 cup of the syrup.

Slice the soft peaches and put aside.


Directions for the Pie Assembly


Reheat the 1/2 cup of reserved liquid to simmer.

Add the additional 1/2 cup of sugar, cinnamon, nutmeg, lemon juice and butter blending it all.

Whisk in the corn starch to this mixture until smooth.

Remove from heat.


Line your pie tins.

Arrange the peach slices in the bottom.

Pour the liquid syrup over the top.


Bake at 425 for 40 minutes.


Peep This: Which Candy Reigns Supreme?

peeps vs jelly beansWith Easter just around the corner, are you slowly sneaking in extra candy calories—a jelly bean here, a chocolate bunny there—or are you waiting until Easter Sunday arrives to treat yourself?

If you’re like millions of Americans, the answer depends on the type of candy. Data from MyFitnessPal members shows that people start snacking on jelly beans and chocolate eggs weeks in advance, but don’t start popping Peeps and chocolate bunnies until Easter Sunday itself.

Jelly beans start becoming popular in mid-February, with consumption climbing steadily throughout spring until their peak on Easter day, when consumption’s up 1152% over average. After Easter Sunday, there’s a steep drop off, but consumption stays well above average throughout May. Overall, jelly beans enjoy about three-and-a-half months of seasonal popularity.

jelly beans and peeps graph

Peeps, on the other hand, have a shorter moment in the sun, with peak Peep season lasting only a couple of weeks. They see a sharp jump to stardom on Easter day, with an impressive 1706% increase over average. Still, though, they’re less than one third as popular as jelly beans.

Brandi Newell is the Manager of Research and Insights at MyFitnessPal. She uses qualitative and quantitative methods to help understand what people want and need to live healthier lives. Her background includes a master’s degree in Psychology and Neuroscience from Harvard University and unseemly amounts of cooking, hiking, and yoga.



Charoset Strudel For Passover: An Original Creation

At first mention of the news that Ben & Jerry’s was now selling a Charoset-flavored Ice Cream in Israel, the idea sounded a little like a marketing ploy to me. But after giving it some thought, I Passover Dessertsrealized that, while being pretty out of the box, Charoset-flavored “anything” is not so far-fetched. One of the symbolic foods on the Passover Seder plate, this fruit and nut mixture symbolizes the mortar the Jews used to build the pyramids while they were slaves in Egypt. Depending on where your ancestors were from, your Charoset might be a variation on the theme, but according to Bustle, “the Ben and Jerry’s flavor seems to be based on the Ashekanzi or Eastern European version made from apples, walnuts, cinnamon, and some sort of sweetener like honey.” And, as my mom would say, “What could be bad?”

The combo of apples, walnuts, and cinnamon is indeed, quite traditional. Frankly, if Ben & Jerry had called their creation “Apple Pie,” and offered it around Thanksgiving time, no one would have batted an eye.

I thus began to think of all the dishes one could make while using Charoset as a base—sandwich cookies, tarts, rugelach, and I even found a chicken salad and a brisket recipe that both sounded wonderful. Charoset muesli (kosher for Passover, of course), Charoset pancakes, muffins…

Of course, one could get carried away, but I played it safe and created a Charoset Strudel.  I retained the traditional mixture of chopped apples and walnuts (but you could use pears and pistachios), and took a page from the book of the Sephardic Jews who favor a few more add-ins, such as dried apricots and dates, and incorporated them as well. The melange of fruits and nuts is often moistened with sweet wine, but one could just as easily use apple juice or apricot nectar.

The strudel dough recipe is an adaptation from a similar one by pastry chef Marcy Goldman. The texture is more cooke-like than filo-dough strudel, but it is tasty and homey; something perhaps a Jewish grandma might make. And ifyour grandma is no longer at your Seder table, this strudel will definitely bring her there in spirit.

Passover Charoset Strudel


1/2c. vegetable oil

1/2c. brown sugar

insides of a scraped vanilla bean

1/4 tsp. salt

2 eggs

2-4 Tbsp. apple juice

1 1/4c. potato starch

1/2c. matzoh cake meal

1/2c. matzoh meal


1/2c. sweetened coconut

1c. walnuts, light toasted and coarsely ground

1/4c. brown sugar

1 tsp. cinnamon

3 apples, peeled, cored, and roughly chopped

1/2c. dried apricots, coarsely chopped

1/2c. dates, coarsely chopped

1/4c. preserves, any flavor

1/2 Tbsp. matzoh meal

Passover Powdered Sugar :

1/3c. granulated sugar

1/2tsp. potato starch

Grind together in an electric coffee/spice grinder until powdery

Make dough: In the bowl of a n electric stand mixer, mix together oil, brown sugar, vanilla bean scrapings, salt, eggs, and most of the apple juice. Stir in the potato starch matzoh cake meal, and matzoh meal and mix  together on low, adding additional apple juice to form a soft, rollable dough. All ow dough to rest for 10 to 15 minutes. (Moisten again w/a tad more juice, if necessary.) Divide the dough in half.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Roll out dough half between two sheets of waxed paper until each becomes a very thin 5 by 10-inch rectangle.

Make Filling: Mix all ingredients in a food processor until mixture resembles a coarse paste. Spread half the filling over the dough. Lightly sift the 1/2 tablespoon of matzoh meal over filling. Using the bottom sheet of waxed paper as an aid, roll up the dough into a log. Brush the top with beaten egg and sprinkle with coarse sugar. Repeat with the remaining dough, filling, and topping.

Transfer the logs to prepared baking sheet and score them into 1-inch sections. Bake until lightly golden , about 35 minutes. Cool, and sift approximately 2 tablespoons Passover Powdered Sugar over the tops. Then, using a very sharp knife, cut the scored sections into slices. (Rolls may be frozen and then cut right before serving.)

My Dad’s Matzoh Brei Had A Secret Ingredient

matzo brieMy dad was not a cook. He built skyscrapers in New York City, and his strong hands were more comfortable wielding the heavy steel of a hammer or a saw than the gentle curves of a metal whisk. He was more adept at hoisting large wooden planks than swirling a wooden mixing spoon inside a soup pot. I’d never seen him bake a cake or make a goulash like my mom, but for many years during my childhood, he rose even earlier than usual — which was at the crack of dawn — during Passover and prepared Matzoh Brei for my sister and me.

Matzoh Brei can be defined as Jewish French Toast with the matzoh substituting for the bread. I have no idea where Dad got his recipe; it may have been my mom’s but hers never seemed to taste the same. And even when Dad would sometimes prepare it for us on the weekends, that Matzoh Brei just wasn’t as perfect.

Because his weekday ritual occurred so very early in the morning, we never saw him in his cooking mode, not even a glimpse. By the time we awakened, he was long gone, having taken the subway into the city. The wonderful breakfast treat he left behind was often on the stove, in a well-used nonstick skillet, covered with an inverted, green milk-glass dinner plate. (This was our Passover dinnerware. And in spite of the fact that it was used every year for only eight days and nights, eventually, the entire set dwindled down to a mere few soup bowls.)

Passover Breakfast

While Dad’s prowess forty and fifty stories above the streets below was based solely on precision, his techniques in the kitchen were less so. Measuring spoons and cups were not for him. He would pour warm water into a metal mixing bowl (a “shissel”) and add the matzohs whole, breaking them up into random shapes with the back of his hand. We girls loved the smaller bits that became browned and crispy as they were fried, so Dad made sure we had lots of them. He soaked the matzoh pieces just until they became soft — too soft would be disaster. While they soaked and the pan was heating, he would take a large spoonful of “schmaltz,” rendered chicken fat, from a jar in the fridge. This was his secret ingredient; it was a staple in our house.

The cream-colored dollop of fat would hiss as it plopped into the hot pan, eventually melting and coating the bottom. As it heated, it made low popping noises. The softened matzoh was gently combined with beaten eggs, and then the yellow, glistening pieces were dumped into the hot, hazy fat. Once the entire concoction was browned, he would flip it and then brown the other side. Only then did he break up the pieces again with the back of a wooden spatula and douse the top with a healthy shake of sugar. That snowy dusting soon became the crunchy, caramelized coating that my sister and I loved so much.

My dad was not a very demonstrative man, and to the outside world he may have even appeared gruff. He showed us love in more ways than I can say, but they were on his own terms. Who knows what he thought as he prepared this dish for us in the darkened kitchen while everyone else slept, and the sound of the clock ticking was the only sound he heard. This act was not one of obligation–it was an act of sincere love. It was a small, simple gesture, but one that he knew would make us happy. Today, I can never eat Matzoh Brei without thinking of Dad…and that would make him happy.

I meant it when I said Dad really didn’t adhere to a recipe when making his Matzoh Brei. The closest one I found is from Joan Nathan’s “Jewish Holiday Cookbook.” It is a little light on the egg-to-matzoh ratio, and makes for a crispier end product. (That’s how we liked it!) Additionally, butter or vegetable oil can be substituted for the chicken fat.


3 matzohs
2 large eggs, beaten
1/2 tsp. salt
2 Tbsp. chicken fat, butter, parve margarine, or oil
1/4c. sugar
cinnamon, cinnamon/sugar, for topping.

Pour warm water into a large mixing bowl. Place the matzohs in the bowl and break into pieces. Allow to soak for a few minutes. Drain and gently squeeze the matzohs dry.
Pour the fat of your choice into a large nonstick skillet and heat over medium heat.

Place the matzohs back in the bowl. Add the beaten eggs, salt, and half of the sugar. Mix well, without crumbing the matzoh.

Once the pan is very hot, gently slide the matzoh mixture in, patting down the center a bit. When brown on one side, turn. Break up the mixture with a spatula and allow it to brown further, adding remaining sugar. Once the sugar has coated the Matzoh Brei and the pieces have all browned, turn mixture out on a large platter.

Serve with additional sugar or cinnamon/sugar, if desired.


Soufflés For Your Easter & Passover

chocolate souffleAt my house, we celebrate Easter and Passover. I was raised Catholic and my husband was raised Jewish. These Spring holidays play a crucial role in our remembering redemption from slavery and the deliverance to freedom.

Meals with lamb, spring greens and eggs are where my recipes bring these two religions together in acknowledging traditions. The Jews serve only unleavened bread during passover and in our house I have taken it a step further by avoiding gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as they are so rich without being heavy.


Chocolate Souffle

For passover I am often asked for recipes without gluten. Who needs gluten? I am not a fan of replacing one grain for another “flour”. I love everything about souffles.  Once you master this recipe, consider a savory green souffle. They are very light and fluffy and can be easily incorporated into any course, and naturally they are gluten free, without adding anything or replacing anything!

7 ounces bittersweet chocolate

5 tablespoons sour cream or housemade strained yogurt *

½ cup melted grass fed butter or coconut oil + more for wiping ramekins

5 egg yolks

3 tablespoons of water

5 tablespoons of xylitol or rapadura unrefined sugar to dust the ramekins

7 egg yolks


Place chocolate in double boiler and allow to melt. Add butter or oil. Remove from heat and allow to cool and add sour cream. Preheat oven to 375°F. Butter 8 ramekins and dust with sugar. In a bowl with electric mixer, mix on high the egg yolks and water. Beat for about one minute until light and fluffy. Add to the cooled chocolate mixture. Beat the egg whites separately on high until stiff.*

Mix yolk and chocolate mixture until well blended. Then gently fold in the stiff whites. Do not over mix. Spoon mixture into ramekins, almost full. Bake 20-25 minutes. The souffles should rise and be puffy, with a dry top and a little but jiggly.

*Notes: Look for real sour cream, which is heavy cream allowed to sit on the counter for hours and fermented and strained. It does not compare to store bought sour cream. If you cannot find, skip it and use the best yogurt you can buy and strain it yourself in a mesh strainer until it is very thick like sour cream.

Be sure to wash the beaters well when going from beating the yolks to whites as your white will not beat well if there is any yolk on them.

Jan Buhrman is a caterer, a localvore educator on Martha’s Vineyard. In the off season, Jan develops recipes with nutritionist John Bagnulo, MPH, PhD and together they host Diaeta Way. Diaeta Way  is one of the many websites that can help us find our own balance in nutrition. John and Jan have been forging the path to understanding our evolving nutritional world while finding balance and eating delicious meals around the table.

For more information click here or visit:




Consider Lamb Over Ham For Your Easter Dinner This Year

roasted-lambMany of us carnivores look for hams as the center of the Easter dinner table, but most of us do not have the luxury of knowing where the animal was raised. Unless you know where your pig lived and you are sure it was raised in a very humane way, consider the lamb.

Most lamb today is raised on grass on farms and less likely to experience the confined factory farm conditions other animals do. On Martha’s Vineyard, lambing season has begun. All farmers begin lambing at different times in the Spring and for most farms, lambing lasts two or three weeks in March and April. Lambs on farms live their whole lives on the farm, eating mostly hay and grass, and are brought to the slaughterhouse at six or seven months.

If you don’t have the luxury of having a farmer’s market nearby, and you go to the grocery store, your lamb meat is going to have a higher chance of being treated better than your pigs, chicken or cattle.

And just one more consideration, do you really want to grab that Australian or New Zealand lamb that traveled 10,000 miles to get here?

Lamb was one of the first meat meals I cooked when I went off to college. Back then there was no internet to look up recipes. I asked the butcher and he guided me through the whole process. He suggested garlic, thyme and rosemary and 40 years later I still use this mix to flavor my lamb. The flavors of garlic and lemon and rosemary compliment lamb and I like to lightly rub the lamb an hour before roasting.

This recipe calls for a deboned leg of lamb. Legs vary in size with an average leg being 4.5 pounds for a locally raised deboned leg of lamb.

The cooking time will be a bit longer if you have a leg with the bone it it, but use a thermometer to ensure the doneness of your meat.

(Butterflied simply means that the bone has been removed or the meat was sliced away from the bone).

Oven temp 450°

1 4.5 lb lamb leg – deboned

For the rub:

4 garlic cloves mince

¼ cup of rosemary leaves

2 onions, minced

4 whole garlic cloves

4 sprigs of thyme- leaves removed

juice of one lemon

For deglazing the pan:

1 cup red wine

1 cup stock- either beef, lamb or chicken

Make a paste mixture of minced garlic, red wine and rosemary and rub the lamb all over with paste. Smooth it evenly all over the surface of the meat. Season the meat with salt and pepper. Allow the lamb to rest for one hour with the paste at room temperature.

Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350°F and cook for about 1 hour longer, or until the internal temperature of the lamb is 135° (rare) or 145° (medium). Be sure the thermometer does not touch the bone. Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20-30 minutes before slicing.

While the lamb is resting, deglaze the pan:

Using the pan that the meat was cooked in, place the pan over the burner and turn on the burner to medium. Pour in the wine and stock and mix with the drippings. Add the minced onions to pan, and stir to combine.  Scraping the bottom with a wooden spoon to release any meat particles, continuously stirring to cook and reduce. Reduce over high heat until it forms a sauce consistency. Slice lamb and serve with sauce drizzled over the top.

Jan Buhrman is a caterer, a localvore educator on Martha’s Vineyard. In the off season, Jan develops recipes  with nutritionist, John Bagnulo MPH, PhD, they together they hosts Diaeta Way. Diaeta Way  is one of the many websites that can help us find our own balance in nutrition. John and Jan have been forging the path to understanding our evolving nutritional world while finding balance and eating delicious meals around the table.

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The Big Mac(aroon)s of Passover

I’ve never been a big fan of the traditional Passover macaroon, and perhaps that has something to do with the fact that I am not a big fan of coconut–just don’t like the stringiness. (Or maybe it relates back to the little dried-up nubbins that come out of a can that’s been sitting on the supermarket shelves for weeks before the holiday even begins.)
But, Passover is a lot like Thanksgiving in that some people just need and expect to see certain things at the traditional dinner year after year, so the presence of macaroons is often non-negotiable. The coconut in the macaroons below is combined with almond flour, thus producing a texture that is more cookie-like in the center. When I bite into one, I get creamy coconut flavor rather than a mouthful of fibrous strands. Baking them until they’re golden brown produces a sweet, crackly surface. Dipping the bottoms in dark chocolate offsets the sweetness and adds another dimension to the flavor. These Macs are more than good enough to maintain their yearly place at my Seder table, without any grumbling on my part.
By the way, those canned macaroons that I mentioned earlier have some purpose too. They can be pulverized in a food processor and combined with softened butter to be used as a crust for a Passover Pie. (But that’s another story.)
(adapted from Oh Nuts!)
(makes 12-15)
4 egg whites, at room temperature
1 1/4c. granulated sugar
1/2 tsp. salt
1 Tbsp. honey
2 1/2c. shredded coconut
1/4c. almond meal
1/2 Tbsp. matzoh cake meal
1 tsp. kosher for Passover vanilla extract
8 oz. dark (60-64%) chocolate, melted (opt.)
Combine the almond meal, egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan.
 Stir the mixture over medium-low heat until sugar has dissolved and egg whites turn milky–between 5 to 7 minutes. Continue stirring until all is incorporated and mixture thickens.Once mixture holds together, remove pan from heat and stir in the matzoh cake meal. Scrape mixture into a bowl and allow it to come to room temperature. (The bowl can also be covered with plastic wrap and placed in the refrigerator for later use.)

When you’re ready to bake, preheat the oven to 325 degrees. Line two baking sheets with parchment paper, and using a cookie scoop or a tablespoon, measure out 12 to 18 mounds of mixture.  
With moistened hands, pinch and press each cookie into a triangular, pyramid shape, being careful not to make the tops too pointy. Bake the macaroons in the preheated oven for 18-20 minutes, rotating them halfway during the baking process.
Once the cookies have cooled completely, you can dip the bottoms into the melted dark chocolate. Place them back on the cooled baking sheet to set. They can be stored in an airtight container in the refrigerator for up to a week, or (without the chocolate) in a well-sealed container in the freezer for up to a month.