l’ arte d’ arrangiarsi – The art of making something out of nothing

This past weekend I saw the movie Eat, Pray, Love. I read the book and loved it, and I was happy to see the movie was an accurate representation. The trip I couldn’t wait to see brought to life was her portion of time in Italy.

I have never been to Italy, but there is no doubt in my mind I will make it there one day. They have a passion for life; that I want to experience and live. Until the opportunity comes I am going to take a lesson from them and begin making art out of nothing.

In Italy food is not attached to thoughts of low-fat or low- carb and whether it’s frozen or fresh, so why do I? Why can’t I simply enjoy food for what it is? I  know the feeling of allowing myself to enjoy a piece of cake, or freeing myself from worrying about what diet I will be on next. It is a feeling of happiness, but I only let it last for so long before guilt replaces it. An Italian would never feel guilty for taking second helpings, and why should they?

I already allow myself to feel guilty for so much. Like most of us do I turn to food to ease my feelings of guilt and as a result only feel more guilt. It’s a terrible cycle and I don’t have to do this.

I don’t have to over eat or put on twenty pounds to lose this guilt, I simply have to focus on food as an opportunity to nourish my mind, body and spirit. If I allow myself to enjoy a meal without feeling awful a minute later, I won’t feel the same cravings to do it every day.

So what does making art out of nothing mean to me? It means looking at every meal as more than something to eat, but as an opportunity to try new flavors, create memories and connect with the cultures and people that surround us.

One of my favorite Italian dishes is gnocchi. It is a perfect example of making art out of nothing. Topped off with a pour of olive oil, lemon, garlic, a few veggies, it's comfort on a plate. It’s the kind of meal you can’t help but pair with a crusty piece of bread and a tall glass of wine. Now that’s a reason to celebrate.

For dessert my art comes from experimentation. Adding a bit of extract to a frosting can make a world of difference. Even turning a frosting pink rather than leaving it white can cheer up a cookie or cupcake. My belief is that when it comes to baking or cooking it’s not about who can make the best rosette out of frosting, but who can bring the most passion to a dish. Even if it’s just the addition of one ingredient, that is where true art lies for me.

Gnocchi with spinach and lemon
1 pkg. of store bought gnocchi ( or homemade would be even better)
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup onion, chopped
3 cups of spinach
Juice of 1/2 lemon
1 Tbsp. lemon zest
1 cup of shredded parmesan cheese

Bring water to a boil and cook gnocchi according to package directions. It will cook very quickly. They are done when they begin to float to the top.  Drain and set aside.

In a large skillet heat the olive oil and garlic over medium-low heat. Add the onion and saute for 1 minute.  Add the spinach (it will cook down), lemon juice and zest. Cook until spinach is just wilted.

Toss with the gnocchi and add salt, pepper and parmesan cheese.

Serve and enjoy with crusty bread or a side salad.

Note: The picture above has chicken that I included from dinner the night before. The addition of chicken or shrimp would be delicous in this recipe.


Raspberry  Frosting
(Pictured on cookie above)
Recipe adapted from A Homemade Life by Molly Wizenberg

8 ounces cream cheese, at room temperature
6 Tbsp. butter, at room temperature
3 cups powdered sugar, sifted
1 1/2 tsp. Raspberry extract
Red Food Coloring

Directions:

Combine the cream cheese and butter in the bowl of a stand mixer with the paddle attachment and beat on medium speed until smooth.

Add the powdered sugar gradually, scraping down the sides as needed.

Add the raspberry extract and a few drops of food coloring. Beat until smooth.

Use on your favorite sugar cookie or for cupcakes.

Healthy Ice Cream: Yes, you read that correctly

I can rarely end a night without a little something sweet. One of my absolute favorite sweet treats is ice cream. One of the main reasons I love it is for the creamy, smooth texture. However, I don’t love the high amount of calories and fat that comes along for the ride. My search was on for a healthy ice cream, but it sounds impossible right? Let’s just say nothing is impossible and if you enjoy the flavor of bananas- YOU MUST KEEP READING.

In the June issue of Cooking Light, they did a small feature on different ways to make treats with a banana. They all sounded pretty good, but the one that immediately caught my attention was for quick and easy banana ice cream. It didn’t call for an ice cream machine, just a plan banana, a blender or food processor and any additional flavors of you’re choosing. It seemed too good to be true and I had to find out for myself.

I had my doubts that this would taste anything like the texture of ice cream, but I was willing to go along with it. All you had to do was place peeled ripe bananas in the freezer. Once they are frozen you simply add them to your blender or food processor. It’s really that simple.

This is where the fun begins; you can add any additional flavors you like. I chose to add some peanut butter and a tiny amount of agave. I added the peanut butter once the bananas began to get creamy, but were not completely unfrozen.

After extra flavors are added, you continue to pulse until the bananas are completely smooth and creamy. What results is the texture of soft- serve ice cream. At this point you are probably saying how come I did not know about this creation sooner, because that was my exact thought after the first bite.

I am sooooooo anxious to try this with Nutella, because I can only imagine how heavenly that will be. You could also include it in an ice cream sundae with toppings (caramel would be delicious) and whipped cream. I know that takes away from the health benefits, but at least the ice cream is nutritious.

Enjoy and please share your own creations with me if you make this delicious treat.

Summer is not over yet....

Back to school supplies have hit the stores and fall fashions are in the windows. As August quickly flies by I can’t help but wonder where the summer went. It feels like just yesterday I was grilling out for Memorial Day and now Labor Day is just around the corner. While retailers may be trying to get my mind on fall, I am still focused on the fresh food of summer.


A few weeks back I went to a local farmers market in my neighborhood. I hope to be organized enough one day to buy a bulk of that fresh food at once; however I have learned I would rather buy small amounts than see it go bad in my fridge (a terrible feeling for any foodie).

When I went to the farmers market I didn’t know exactly what I wanted to make, so I allowed the market itself to provide my inspiration. I was sold upon seeing the heirloom tomatoes and included a cute baby eggplant to go with it. What I would make with that I didn’t know at the time, but the one thing I knew was that I wanted to keep the flavors simple.

This summer more than usual, I have been obsessed with making toasted open face sandwiches. They are extremely simple to make and can be done with just about any ingredients on hand. What I love about this dish is that I find it to be in between making a pizza and a sandwich. The bread resembles a crust ready to be filled with toppings, but at the same time the perfect individual portions brings a level of joy that only a sandwich can deliver. It’s truly the best of both worlds. When I came home with the eggplant and tomatoes, it didn’t take long for me to figure out what to make.

A tomato, mozzarella and basil sandwich is a classic summer dish, but I decided to put a new spin on it with the addition of the eggplant. What resulted was a fresh balance of flavors that truly tasted like summer on a plate. The eggplant provided a thicker and heartier texture to the dish, without taking away from the sweetness of the tomato. I had no idea such a simple addition would add so much, but isn’t that what experimenting in the kitchen is all about?

It would be a lie if I said I wasn’t excited for the flavors of fall to come into season. It’s truly one of my favorite times of year as pumpkin, cinnamon and apples fill the air. Yet, during the 90 degree days of August my mind will still be on that tomato, basil, mozzarella and eggplant.

Open- Faced Mozzarella, Eggplant and Tomato Sandwiches
(Note: I tend to free hand the ratio of olive oil and balsamic vinegar, below is an estimate you may do it to your own taste)

Ingredients:
1 loaf of your favorite crusty bread (Ciabatta, Italian, French baguette), cuti into 6 slices
1 small eggplant, cut into 1/2 inch slices
3 Heirloom tomatoes ( or any tomatoes you have on hand), sliced thin
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
6 slices of fresh mozzarella
Fresh basil leaves

Directions:
Preheat oven to 350 degrees.
Slice bread into 6 slices and place on cookie sheet.
Combine the sliced eggplant, tomatoes, garlic, olive oil and balsamic vinegar. Allow to sit for 5- 10 minutes. Add salt and pepper.
Place an equal amount of tomatoes and eggplant on the sliced bread. Top with fresh mozzarella.  Place in oven and bake 10- 15 minutes, or until cheese is melted.  Top with basil and serve.

Early Riser

I have always loved the fact that I am a morning person. There is something so peaceful about the early morning hours, and while some prefer to dedicate those hours to sleep, I can’t help but savor them.


Last Saturday I woke up at 6 AM, not to an alarm clock, but the incredible booming of thunder. I opened my window, to see the rain showering my window. Rain instantly brings out a inner feeling of comfort, the type of weather that makes us want to cozy up with a blanket. I am not saying I could handle rain every day, but on certain mornings when you are not forced to rush out the door, I wrap myself in fleece, and listen to the rain fall.

When I think of comfort food, my mind instantly goes to breakfast. On days I am up extra early, I spend the extra time to go all out with homemade pancakes. As they require more time than an omelet or simple oatmeal, they truly feel like a special treat.

I have no shame in admitting I grew up on Bisquick. It was a common ritual for my father and I to make pancakes on the weekend, and every batter always started the same way.. I have since moved on from Bisquick to experiment with different homemade recipes and new flavors, but it’s those early memories of making weekend pancakes that cemented my love for breakfast. 

I have experimented with different pancake recipes over the years; some coming out better than others, but one flavor I have never tried was blueberry. Since I had a fridge full of fresh Michigan blueberries I knew it was meant to be. I went to the ultimate source” The Food Network website” to find a recipe and the first recipe to catch my eye was made by Ina Garten. If there is one thing I have learned in the kitchen, following an Ina Garten recipe has always led to success, from entrées to dessert.

The recipe featured bananas, rather than blueberries, but after reading the glorious reviews I knew this was the recipe I wanted to use and assumed that blueberries would be an acceptable substitution for the bananas. The recipe called for the basic pancake components, milk, eggs, flour, sugar, baking powder, vanilla and salt. However, a surprise ingredient that caught my eye was sour cream. I figured it was involved for the banana, as I often find it as part of most banana recipes, but I thought it would add a nice texture for the pancake with or without banana. I also separated the eggs in the recipe and folded in the egg whites last. I read it helps create a lighter pancake, a goal I am always after.

There is a general notion that the first pancake of a batter is a tester pancake, and that is often the case when I make pancakes. However, with this recipe every pancake from start to finish came out light and fluffy.

It is mornings such as that I am truly glad to be an early riser.


Blueberry Pancakes

Recipe Adapted from Ina Garten

1 ½ cups flour

3 Tbsp. sugar

2 tsp. baking powder

1 ½ tsp. kosher salt

½ cup sour cream

¾ cup plus 1 tbsp. milk

2 eggs, separated

1 tsp. pure vanilla extract

1 tsp. lemon zest

Unsalted Butter

1 ½ cups blueberries

Directions:

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, egg yolks, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing just until combined.

By hand or with a mix master, whip the egg whites until they reach a stiff peak stage and can hold their shape out of the bowl. Gently fold the egg whites into the batter, just until combined.

Melt 1 Tbsp. butter in a large skillet over medium low- heat until it bubbles. Ladle the pancake batter into the pan, about ¼ cup for each pancake. Distribute blueberries on the top of the pancake. Cook until bubbles appear on top of the pancake and flip. Cook for another minute or so, or until lightly browned.

Continue with the rest of the batter.

Serve with more blueberries, warm maple syrup and butter.

Meant to be- The story of PB&J

There is not always a rhyme or reason why two ingredients are paired together, but the result can often lead to something truly memorable. There are some combinations created out of necessity whether it’s for texture, flavor or cost, but endured by choice. From our perspective today it would be hard to imagine peanut butter and jelly apart, they have become one for better or worst. The exact origin of peanut butter and jelly is hazy, however as history proves what resulted was meant to be.

I like millions of others had peanut butter and jelly just about every day for lunch in high school. I always used the same bread from a local bread store, Jiff peanut butter and Smucker’s Grape Jelly. Part of the reason I clung to it was simplicity, but I can’t say I ever got sick of it. I don’t eat it as often anymore, but I occasionally still get a craving for a PB&J and with every bite I am sent right back to childhood.

With only three ingredients, every flavor plays a starring role. How these three ingredients were brought together is part ingenuity, but I would like to believe the rest is fate.

Bread- As the foundation of any PB&J, over the years there has become personal standards as to what bread is acceptable. I personally favor whole wheat or white bread that has some substance, but is soft enough to mold together with the peanut butter and jelly. Whatever bread you favor and whether served with crust or without, the sandwich never would have gained so much popularity if it had not been for the creation of sliced bread by Otto Rohwedder in the early 1900s. Gustav Papendick improved the slicer in 1920 setting the stage for an American classic to be born.

Peanut Butter – Peanut butter was created by Dr. John Harvey Kellogg in 1895 and sold as a health food, that was packed with protein. Peanut butter began as an expensive treat, but it quickly became commercialized. By the 1920’s Skippy and Peter Pan created the peanut butter brands we are still familiar with today. Peanut butter sandwiches quickly became a quick and easy meal during the Great Depression, as it was simple to make and inexpensive. Yet, throughout good times and bad peanut butter has remained one of our favorite treats.

Jelly- If you have ever had a straight peanut butter sandwich, you can understand why the addition of jelly would be a welcome partnership. It proved to be the perfect balance of sweetness, without overpowering and manages to keep the peanut butter in check ( a.k.a no peanut butter on the roof of your mouth). Food historians note that jelly was added to the sandwich during WWII . Peanut butter and jelly were both on the military rations list and GI soldiers added the jelly to the sandwich to make it go down smoother and improve taste. The combination was loved so much they continued to make it at home.

Various creations of the classic have been adapted over the years. From the infamous Fluffernutter to Elvis’s addition of the banana, jelly has faced some stiff competition. While I have yet to find a combination that tops jelly, this is the kind of ingenuity that inspires me as a foodie. However, as PB&J proves sometimes simplicity is the best method.

Summer Fruit

Berries, plums, peaches and watermelon, it must be summer. What I love about summer fruit is the way it dominates our summer palate without any force, it just simply blends itself into our meals. In fact, without taking a moment to sit down and savor the joy of seasonal fruit it’s easy to forget the connection it has to so many of our summer memories.



Imagine a summer without giant slices of watermelon or a warm scoop of peach and blueberry cobbler topped with vanilla ice cream that melts instantly as the two meet. Fruit even makes a name for itself in summer entrees. It easily blends itself into salsas that make a perfect topping for fish and poultry, and adds the perfect touch to salads. It’s a natural sweetener in any summer drink, from lemonade to mojitos.

This list could go on for a whole page, but listing off uses for summer fruit is not the message I want to be taken away from this blog post. I want to use this post to remind us all that it’s our history and our memories that made seasonal fruit an invaluable aspect of summer. Before the days of fast food and convenience food, seasonal food was what our grandparents and great- grandparents relied on to make a meal. It’s our ancestors we have to thank for turning fresh berries and melons into icons of summer. The memories we remember from our own childhood, is what turns fruit into an individual comfort during the summer months. Every year the uses of fruit become more inventive and creative, setting the stage for new generations of memories.

Before we know it summer will be over, and we will be preparing for the harvest of fall. However, right now at this very moment I have a house full of fresh picked Michigan cherries, blueberries , peaches and more, and I plan to savor every bite summer has to offer.              

The Bread of The Matter

No matter what the current food trend is, certain foods from our childhood can never be lost. Whether they are as far from gourmet as possible or lack any health benefits, certain foods stir up memories of comfort that nothing else can replace. Yet, the one food I was happy to replace as I grew older was bread made with nothing but air and artificial ingredients.

It can never stand up to a good French toast; it’s to flimsy for a great sandwich and is unsuccessful as an addition to a comforting bowl of soup. A good piece of bread requires substance; a thick, chewy texture, with just enough softness in the center. It may come in a variety of shapes and forms, but that first bite is always a recognizable comfort.

In just about every culture you can find a different version of bread, whether it’s a baguette in Paris, a pita in Greece, or a tortilla in Mexico, it serves as the foundation for the entire meal. It’s the canvas that works of art are made out of.

With anything you build the foundation is critical. I would never build a house with artificial materials that were as thin as air. While I know the importance level of building a house and sandwich are on two different levels, foundation is foundation no matter how you look at it.

For some processed bread may be comfort, but for me it feels like a fraud. In a country that we are fortunate enough to have breads from all over the world at our fingertips, I want to enjoy every bite.