In Jennie's Kitchen

You Are What You Eat: Why Organic Matters

Having been raised on conventional foods and being a convenience-food kid of the 70's, I figure this body is no temple—it's been battered and abused by the industrial food system. I was a foodie long before I was a mommy, but it's wasn't until faced with the immense responsibility of caring for another human being that I began to understand the impact of my food choices.

Call me crazy, but I really believe feeding my kids an ordinary peach is akin to child-abuse (it's one of the dirty dozen). I wouldn't dream of using a household cleaner as a recipe ingredient, so why would I feed them a pesticide-laden piece of fruit, or hormone-ridden meat and dairy for that matter? That's what the recent study about about organics fails to discuss. Yes, from a pure nutrional standpoint, peaches all have the same vitamins and minerals. It's a game of semantics and the study has equated "healthier" with nutrition and thrown food safety out the window. Kate over at The Accidental Hedonist wrote a thorough post on this same topic.

Last night Ulla from Goldilocks Finds Manhattan asked if bloggers can make a difference in the sustainable landscape during the SOS Food Chat on Twitter. I say yes, and offer up my own mom as proof. We were  on the phone while I washing dinner dishes and she brought up the article. Without me saying a word, she mentioned how annoying it was that there was no mention of pesticide use in the report. My mom lives on a fixed income, clips coupons and combs sale circulars to buy organic for when the kids come over. I understand that not every family can afford to shop for safer ingredients. It shouldn't be that way and hopefully one day pesticide-free food will be a right not a privilege. So, Ulla, I say let's keep spreading the message.

Blueberry Cookie Crumble

 

Friends always ask how I create my recipes. It’s a combination of good quality ingredients and inspiration. For both, I usually head to the Greenmarket, and there’s lots of inspiration to be found this time of year. Berries are in season and while they’re delicious to eat by the handful, they provide the perfect landscape for quick and easy desserts. This week I got an invitation to a Scharffen Berger event at the French Culinary Institute hosted by none other than renowned chef Jacques Pepin. Pasty over at Family, Friends and Food did a great two-part post about the event and posted some wonderful pics so go check them out. I'm going to focus on what I'm doing with the free chocolate they tucked in our goody bags.

On the menu was more chocolate than you can imagine but there was a particular dessert that caught my attention. It was titled Chocolate Raspberry Gratin. Tiny ceramic ramekins emerged from the oven with a jam-like raspberry filling studded with bits of melted chocolate and crunchy butter cookie crumbs. This was the only recipe not included in the press materials, so it was up to me to recreate it at home. I had tons of blueberries on hand to support my 14-month old’s pint a day addiction, so the star ingredient would have to be recast. At first I thought blueberries and chocolate would be too strong a match for each other. A bit of sugar solved that problem and made them BFFs. There were no butter cookies on hand but I did have some homemade chocolate chip cookie dough in the fridge —enough to make a dozen so we could snack while the real dessert was baking.

I’m tempted to add this to my next dinner party menu as a do-it-yourself dessert. I’d set out an assortment of berries and different cookie crumbles along with the sugar and chocolate and let everyone make their own creations in mini-ramekins. Come to think of it, it’s a great playdate activity too and delicious way to meet the FDA's 5-A-Day suggestion.

 

 

Blueberry Cookie Crumble

Serves 4

Feel free to mix this up with your favorite cookies and whatever berries are in season. Making cookie crumbs is easy—just put whole ones in a plastic zip-top bag and give 'em a few whacks with a rolling pin (also a great stress reliever).

 

1 pint blueberries

2 tablespoons sugar

1 ounce chopped chocolate

1/3 cup chocolate chip cookies crumbs

2 tablespoons butter, cut into pieces

 

1. Preheat oven to 350Fº. Arrange blueberries in an even layer in one 9-inch by 2-inch or two 5-inch by 2-inch oven-proof oval casserole dish. Sprinkle sugar and chopped chocolate over blueberries. Evenly sprinkle cookie crumbs on top and dot with pieces of butter.

2. Bake for 30 minutes, or until jammy and bubbling. Spoon into deep bowls and serve warm, with a dollop of fresh whipped cream, if desired.

 

Blogging and the FTC

Okay folks, I promise a recipe is coming later today. I'm writing up the blueberry crumble I tweeted about last night as a matter of fact. Just wanted to take a moment to post this video.

Liberty Mutual, yes, the insurance company, was at the Blogher conference last week shooting segments for The Responsibility Project. The editing is horrible (sorry LM, but the Mr. is a video editor and would cringe if he saw this clip). The aim of the interview is a good one. With all the talk of the FTC wanting to regulate bloggers, it's important for all of us, regardless of what we blog about, to consider what makes one responsible and the unwritten obligation we have to our readers: honesty and integrity—it's all you have left at the end of the day. In full disclosure, I did receive a free external hard drive for being one of the first 20 bloggers interviewed. Since I have no idea what to do with it, I trust the Mr. will put it to good use in backing up all my files and food photos. I'll be back later with that blueberry crumble recipe inspired by Jacques Pépin. Ciao for now.

10 Questions with Jennifer Perillo at Gel's Kitchen Blog

When I joined the masses and got on Twitter seven months ago, I didn't know what to expect. I just knew it was the thing to do. I learned as I went and it has opened a whole new world and created connections that make so grateful for technology. I had the chance to meet wonderful bloggers face to face in Chicago last week that I often tweet for help with ideas, both on and off the burner. Just two days ago I had the chance to share some love and went to an event for Scharffen Berger chocolate at the French Culinary Institute with Patsy from Family, Friends & Food and Anna from Very Small Anna.

Another wonderful opportunity that came as a result of twitter was the chance to do an interview for Sneh over at Gel's Kitchen. About a month ago, Sneh sent a tweet asking for the names of favorite food bloggers (here's one of mine). It turns out my kitchen musings and recipes inspired a few to throw my name in the ring too. Thanks Sneh for including me with such a wonderful group of people (and creating some nice titles on the picture above). Wonder what kind of vegetable I consider myself? You'll have to read the interview on her blog to find out. I promise tomorrow, there'll be a recipe, but today, how about visiting the links to see what's waiting for you in the twitterverse.

Organizing Recipes

Sorry it's been a week since I've posted. Between going to Chicago for BlogHer '09 and coming home to the departure of my dear kitty, Sam the cat, it's been a bit busy. Those following on twitter already know I made chicken pot pie last night in his honor, and I'll be posting that recipe very soon. I came home with a bag of White Lily flour and of course the first test had to be biscuits. Thanks again @GrillGirl for a really great biscuit recipe, but don't worry Dorie, I still love yours too. White Lily can't be beat and I'm ready to drive to the closest store south of NYC to load up the trunk. I've added it to my online shop but be forewarned that it costs a lot to have shipped since it's calculated by weight (cue duh). I'll include both recipes when the post is up.

And now for the main attraction. While at BlogHer '09 I was reintroduced to a site that launched a few months ago. When I first joined, there were only a handful of members. Now there's over 20,000. I know, you think there's no extra time for dilly dallying on the computer. I thought it too, and that's why I hadn't been back for a visit. Turns out Springpad actually saves you time online.

See this snapshot? It's one of my recipes that I "sprung" to my public springpadit.com profile. I can also browse springpad for other recipes. If you're like me and have a ton of recipes saved in your bookmarks, then pay attention. Simply add the "spring it!" button to your bookmark bar and it's virtual recipe clipping in one convenient place. You can even make shopping lists. It's for lots more than food too, so check it out for yourself. And, while I did get a firsthand demo from Spingpad's fabulous intern, Alanna from The Good Girl Gone Blog, this is no way a paid endorsement. I just really liked the application and have been springing away the last couple of days. Hope it helps you get organized, lord knows I need some help in that department.

Chocolate Peanut Butter Cupcakes

 
I must apologize for only a few posts the last two weeks. I've been cooking up a storm and recording recipes but getting them into a post is a whole other story. I'm off to BlogHer '09 today—headed to the airport in 30 minutes actually, but wanted to leave you all with a tempting treat sure to get you into the kitchen no matter how hot or humid it gets this weekend. I tweeted about it a month or so ago and if you've subscribed to my newsletter, then you already have it.

I'll be tweeting from Chicago and back here next week with that recipe for peach pie. Have a great weekend folks.

-Jennifer

Chocolate Peanut Butter Cupcakes
makes 24

I'm always thinking of ways to combine chocolate and peanut butter. It's one of my husband's favorite flavor combinations, and well you know what they say about the way to a man's heart, right? In fact, this recipe will strike a note with any Reese's lover. Topped with an addictively light and creamy frosting, they're quite irresistible.

FOR CUPCAKES
2 1/2 cups flour
1/3 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup sugar
3 large eggs, at room temperature
4 ounces chocolate chips, melted & cooled
3/4 cup creamy peanut butter

FOR FROSTING
4 ounce cream cheese, softened
4 Tablespoons butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioner's sugar, sifted

1. Preheat oven to 350F. Grease two 12-cup muffin tins, or line with papers; set aside. Whisk flour, cocoa, baking soda and salt together in a medium bowl; set aside. Mix buttermilk and vanilla extract together in a small bowl; set aside.

2. Cream butter and sugar in a separate bowl. Beat in eggs, one at a time. Pour in melted chocolate and beat until mixed well, about 30 seconds. Sprinkle one third of flour mixture over batter and mix until incorporated. Pour in one third of milk mixture and beat to combine. Continue this process, alternating between dry and liquid ingredients until both are mixed into batter.

3. Fill lined or coated muffin tins 2/3 of the way with batter. Spoon about 1/2 teaspoon of peanut butter on top of batter. Use tip of a butter knife to push into center or use a spoon to cover peanut butter with the batter. Bake for 18 to 20 minutes, until tops spring back when touched (note: the normal toothpick test for doneness won't work due to the filling). Remove from oven and let cool completely.

4. Meanwhile prepare the frosting. Beat cream cheese, butter and peanut butter until creamy and well mixed, about 3 minutes. Add confectioner's sugar and beat until frosting is light and fluffy, about 2 more minutes. Wait until cupcakes are completely cooled to frost.

Coleslaw—it's not just for picnics

Last week I found myself without any lettuce in the house. Crazy, I know, but I love improvising and since I was grilling burgers for dinner (served with homemade pickles), I decided to make some slaw from the head of cabbage I bought at the farmer's market. I'm more partial to vinegar-based coleslaw since mayonnaise frightens me. There's no sane explanation for it. All I know is, BLTs are favorite sandwich and I always get a raised eyebrow when I say no mayo. The customer is always right, thank you very much.

Anyway, I digress as usual. I've found that coleslaw, even vinegar-based ones, benefit from just a bit of mayonnaise. I've made homemade mayo before, and well that was a revelation I promise to blog about, recipe included, soon. On this night, however, 14-month-old stuck to my leg like a suction cup, I had to rely on what the supermarket had to offer. Read a few labels and you'll probably have the same aversion to mayo that I do. I try to avoid anything hydrogenated, partially or not, from passing my threshold. I was pleased to see that Kraft makes a product called REAL Mayo. Now, the real, real thing only has egg yolks, lemon juice, oil and salt. This was an okay substitute with less than 10 ingredients, all of which I could pronounce (even though some were stabilizers to make it shelf-friendly).

So, where was I? Oh, yes, coleslaw. This recipe was good on day one but the real surprise came on day three when I found the leftovers in the back of the fridge. The slaw, which could've used a bit more celery seed on day one, tasted perfect after a few days marinating. This ones a keeper for the recipe files. Hope you enjoy it as much as I did. Oh, and that picture of the cabbage below is me removing the core. Don't forget to do that too before you shred it. The stuff next to it is celery seed.

Coleslaw

Makes 5 cups

A food processor with a shredding blade will help prep the cabbage and carrots in record time—otherwise, a sharp chef's knife will do the job just fine. This recipe is meant to be made a day or two in advance, so If you're making this to serve the same day, I suggest doubling the amount of celery seed for maximum flavor.

1/4 teaspoon celery seed

1 tablespoon apple cider vinegar

1 tablespoon canola oil

2 teaspoons mayonnaise

1 teaspoon agave nectar

4 cups shredded cabbage (about 1/2 a head)

1 cup shredded carrots

Salt and freshly ground pepper, to taste

Add celery seed, vinegar, oil, mayonnaise and agave nectar to a deep bowl; whisk until combined. Add cabbage and carrots and toss to coat well. Season with salt and pepper. Store in the refrigerator in a tightly covered container overnight or up to three days.

Other Recipes You Might Like

Sameday Pickles

Milk Chocolate Brownies

Zucchini Parmesan Hummus

Soaked, Slathered & Seasoned Cookbook Giveaway

One of the perks of my job is getting to preview cookbooks before they hit bookstores. An even better one, is meeting some of these amazing authors in person in smaller, more intimate settings. Amy Mills invited me to join her at 17th Street Bar & Grill's tent at the Big Apple Barbecue this past June where I got to meet Elizabeth Karmel in person. I can now tell you the pages of Soaked, Slathered and Season (Wiley, 2009) are filled with her energetic and enthusiastic personality. Oh, and there are some kick butt recipes in there too, like the one for Mike Mills' Magic Dust (it's like culinary crack, and I think Karmel says just about the samething). In a world full of testosterone and fire, all hail this awesome Pitmistress. For a more in-depth review, read the one I wrote for SheKnows.com.

One lucky winner will get a copy of Karmel's book courtesy of the publishers at Wiley. Leave a comment with your favorite grilling recipe (links are okay) by11:59pm Monday, July 20, 2009. The winner will be chosen using random.org. And if all else fails, I've the book added to my Amazon store so you can buy a copy and get grilliing.

 

***Updated 7/21/09***

Congrats to Susan at DoughMessTic on winning a copy of Soaked, Slathered and Seasoned. Happy 'cueing!

Sameday Pickles

I recently spied some cucumbers at the Carroll Garden's Greenmarket and thought "wouldn't it be lovely to make pickles". It was also a fun new recipe to develop for the blog I write for Cuisinart. Now, I'll confess a little secret. Come closer, and don't tell a soul. I have a bad habit of not always doing my homework. See I had the urge to make pickles, I did enough research to know I needed whole spices, not ground ones and trekked down to Sahadi's with the baby in tow (a nice mile walk by the way).

I got home, fed her lunch and down she went for a nap. Then it came time to actually read through all the cookbooks I had laid out on the counter. Well, every darn one called for soaking the pickles for a minimum of eight hours and some even overnight. All I had was about two hours—how long my little monster would likely nap.

The main reason for the soak in cold water seems to be to crisp up the cukes. These were quite firm already, so I had a hunch I cold forgo that step. I did decide to sprinkle them with some kosher salt and let them sit as I prepped the other ingredients. I figured this would draw out some excess water and hopefully make the end product a bit more crunchy.

As for the spices, many recipes simply call for pickling spices. You can buy them at Penzeys.com or just go over to Sahadi's if you live in Brooklyn and don't want to wait or pay for shipping. I almost went this route because, frankly, I knew I'd end up with a ton more spices than I needed for this little experiment. See what I mean?

I wanted my pickles to be a unique blend and flavor, though, so a spice mix wouldn't do. Thankfully Sahadi's has such amazing prices that all those spices I bought cost pretty much the same as one small packet plus shipping & handling. Mustard seeds and coriander are pretty common in most recipes. The flavor I think really stood out in the batch I made came from the star anise. It added a subtle, yet striking licorice note.

The best part about this recipe is the pickles were ready to eat in less than two hours. That's mainly due to how thin I sliced them. If you have more time and like a thicker pickle, then feel free to cut them accordingly. You may also need to add a few minutes to the cooking time, but not much. If you do, please post a comment and let us know. And if you live nearby, I'd be happy to taste test.
 

Sweet & Savory Pickles
Makes 1 quart

4 cups thinly sliced kirby cucumbers
1 onion, thinly sliced
2 tablespoons coarse salt
2 cups apple cider vinegar
1 1/2 cups sugar
1 piece dried star anise
2 teaspoons mustard seed
1/4 teaspoon dried allspice berries
1/4 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/2-inch piece dried ginger, sliced

1. Add cucumber and onion slices to a deep bowl. Sprinkle with salt and toss well. Let stand for 30 minutes. Rinse and set aside.

2. Meanwhile, add vinegar and sugar to a deep pot. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Add spices along with the rinsed cucumber and onion slices. Return to a boil. Reduce heat to a simmer and cook gently 5 more minutes. Do not overcook, or you'll end with limp pickles. Let cool. Will last a few weeks in airtight containers in the refrigerator or process in canning jars.

Related Links
Picked Red Onions (Simply Recipes)
Pickled Peppers (David Lebovitz)

The Right Recipe

Don't touch that mouse. I know you're wondering am I at the right place? I was trying to check out the latest post at In Jennie's Kitchen, but what's up with this logo where the food pic should be? Well, you're in the right place, so do me a favor and hang with me for a few minutes and continue reading.

You've all enjoyed reading, and hopefully running into the kitchen and making the recipes I post here, right? I thought it was time to take a few steps back and give a proper introduction. (I've got the line from Almost Famous buzzing in my head now, where William finally scores his interview with Russell at the end.) So, to begin with...unlike some cooks, chefs and the like who grew up underfoot in the kitchen, I came a little later to my calling. You can read all about my journey here. What I wanted to do today is take a moment to reflect on beginnings.

Like any good recipe, the start of a new journey begins with an idea. There's no guarantee of where it will go. Much like I hope and pray that all my dear ingredients will become a marriage of mouthwatering delight, you have to follow the idea first. So today, I want to introduce two ideas that have become successful journeys for two very amazing ladies.

I came across Chic Mom magazine by sheer fate. Earlier this year I was at a 1-800-Flowers event and met this super sweet woman named Stephanie. She was chatty, had a great smile and was just the ice breaker I needed at an event where I knew no one. After finding out I was the consulting food editor at Working Mother, she asked if I'd be interested in contributing to one of her client's projects. Darcy and I were introduced via email and soon met in person at an event Chic Mom hosted in NYC. So what is Chic Mom magazine you ask? Well, go check it out here and see for yourself. Darcy is graciously sponsoring part of my trip to BlogHer '09 this year. Let's give her a big thanks please.

And the other special lady? Well, that's Beth Feldman over at Role Mommy. Beth is proof that motherhood is the ultimate balancing act. And she does it with such grace and gusto, I'm honored to be on board and one of her newest contributors. So mamas, visit Role Mommy for a daily dose of practical answers and advice—I promise you won't be disappointed.

Thanks for taking the time to read this interlude. A good hostess never leaves her guests empty-handed, and I thought it would be fun to leave you with a link to the very first post and recipe I developed for Cuisinart almost two years ago. Simple, yes—it was for their baby blog, but abound with possiblities that have blossomed.