iEat Green - 09/24/14

September 25th, 2014

This week, my guest on the Progressive Radio Network is food writer and author, Casey Barber, to talk about her food journey and path to writing Classic Snacks Made from Scratch. In this book, Casey shares 70 recipes, on how make some of your favorite childhood memory “Brand-Name” treats. using real food! What a concept! Please join me on Thursday, as we explore some of these recipes, and the inspiration behind them.

Classic-Snacks-Made-From-Scratch

Stuffed Mushrooms

15 Large Mushroom caps, stems removed and chop stems

1 celery, chopped

1 onion, chopped

¼ cup chopped red pepper

1 Tbs. chopped garlic

IMG_2346¼ cup butter or olive oil

¼ cup red wine

1 Tb Tamari

½ t. thyme

¼ cup parsley

S & P to taste

½ cup organic bread crumbs

2 Tbs. chopped walnuts

2 Tbs. Parmesan cheese

 

  1. Sauté onion in olive oil or butter.
  2. When translucent, add celery. After 5 minutes, add garlic and chopped mushroom stems.
  3. Add walnuts, parsley and 2 Tbs. red wine. 
  4. Add remaining ingredients. Adjust spices to taste.
  5. Stuff mushroom caps with filling.

Grease a baking pan or cookie sheet with butter or oil. Pour remaining 2 Tbs. of wine around mushrooms and bake at 375* oven  for 20 minutes                       

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iEat Green - An Interview with Gia Giasullo from The Brooklyn Farmacy - 09/18/14

September 18th, 2014

chef-42277

My guest this week on the Progressive Radio Network is Gia Giasullo, a co-owner of the Brooklyn Farmacy & Soda Fountain. I stumbled upon this place while exploring Brooklyn, and instantly fell in love! It wasn’t so much about the soda fountain offerings that attracted me, it was the memories it sparked from my childhood, and it seems I am not alone! When Brooklyn Farmacy & Soda Fountain opened their doors in 2010, they launched a revival of the Soda Fountain Shoppe to a new generation of foodies, complete with local, seasonal and artisanal ingredients. Please join me on Thursday, as I talk with Gia about The Brooklyn Farmacy and her new book, the Soda Fountain.

Mediterranean Tofu with Eggplant and Tomato

 

IMG_2203Olive oil

1 cake extra firm organic tofu, cut into cubes

1 onion, cut in half, then sliced into crescent moons

3 long Asian Eggplants, cut into cubes

1 pint cherry tomatoes, cut in half

1 Tbs chopped garlic

1 t. cumin

¼ t. cinnamon

¼ t. cloves

¼ t. allspice

tamari to taste

water

2 Tbs. chopped parsley

 

  1. Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
  2. Meanwhile, toss eggplant cubes with olive oil and bake at 425* for 15 minutes, until soft.
  3. Cover bottom of cast iron pan with olive oil. When oil is hot, add the tofu. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side.
  4. Turn tofu over and add the garlic and onions. Continue cooking at med. high heat, stirring constantly for 5 minutes.  
  5. Add the cooked eggplant and spices, and stir for a few minutes, then add the cherry tomatoes,
  6. Add a few splashes of tamari to taste and a little water, and reduce the heat to low. Cover and let simmer for 5 minutes.
  7. Add fresh parsley to garnish
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iEat Green - An Interview with Kate Galassi, Co-Founder of Quinciple - 09/11/14

September 11th, 2014

I will be interviewing Kate Galassi, one of the Co-Founders of Quinciple, an on-line farmers market service, bringing boxes of fresh produce to New Yorker’s doors. Kate spent three years foraging for New York City restaurants, and built wonderful relationships with the local farmers growing the food she now delivers. Please join me on Thursday, to learn more about Quinciple, and the work Kate is doing in the city for the local food movement.

Pesto

 

 

4 cups Basil leaves

8 cloves garlic

½ - ¾ cups toasted pine nuts

1 cup grated Parmesan and Romano cheese (either one or combination)

1 cup Olive Oil

½ teaspoon salt

¼ t. pepper

 

 

In food processor, pulse the basil until finely chopped. Add garlic

 

cloves, salt, pepper and pine nuts. Pulse some more, occasionally

 

scraping down sides to incorporate all of the mixture. When fully

 

pureed, add the parmesan cheese and pulse some more. Finally,

 

while the food processor is on, add the olive oil and blend.



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iEat Green - An Interview with Dr. Bob Brinkmann, Professor and Director of the Sustainability Studies Dept. at Hofstra University - 09/04/14

September 4th, 2014

This week, my guest is Bob Brinkmann, Professor and Director of the Sustainability Studies Dept. at Hofstra University, and the Director ofSustainability Research at the National Center for Suburban Studies. I invited Dr. BrinkmannScreen Shot 2014-09-03 at 7.52.04 AM on my show to share with us some of the innovative ways that college campuses are engaging students to take up Sustainability as a major, and the type of real life challenges that the students’ research projects are aiming to solve. I have also had the opportunity to work with Dr. Brinkmann as the liaison between Hofstra University (host of the upcoming 2015 Long Island Food Conference and the 2012 LI Small Farm Summit) and the organizers of the Conference. 

IMG_2183Peach Torte

Preheat oven to 350 °

 Ingredients

¾ cup organic sugar

½ cup unsalted butter

1 cup organic unbleached flour (sifted)

1 tsp. baking soda

Pinch salt

2 organic eggs

1 t. vanilla

10 small peaches, blanched, pitted and sliced

Brown Sugar, lemon juice and cinnamon

Directions

Bring a large pot of water to boil. Add the peaches and let boil for 3 minutes, then remove from water and transfer to ice bath. This will make peeling the peaches easier. Then slice them and put in separate bowl.

In electric mixer, cream sugar and butter, until fluffy.  Add eggs, one at a time, and beat.  Add in vanilla. In separate bowl, combine flour, baking soda and salt.  Add dry mix to butter mixture and beat well.

Spoon batter into 10 or 12” tart pan. Place peaches skin-side up on top of batter.  Sprinkle lightly with sugar and lemon juice depending on sweetness of fruit.  Sprinkle with 1 teaspoon of cinnamon. 

Bake for one hour.  Remove and cool to lukewarm and serve with whipped cream or ice cream.  Refrigerate or Freeze if desired. 

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