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December 8, 2011

Sweetening the Deal – How to integrate natural sugars and why

by Jen Wanous

The other night, I was perusing (desperately searching) the isles of Trader Joe’s for a sweet treat. This was not a time when an apple or any other non-crack-like sugar would do. I went for the dark chocolate covered marshmallows…seasonally peppermint, of course. I proceeded to eat nearly the entire box. I say “nearly” because I offered a few to friends, who just had one or two, and I left two, so that I didn’t eat the entire box.  Dizzy and crashing hard soon after, I realized (yet again) that this needed to stop.

Sugar is so addictive! I’ve been struggling with regulating my sugar intake for years. It’s a vicious cycle that feeds into itself: starting with just a piece of pie and then, before you know it, you’re in a dark ally looking to score a Twix hit. To wean myself off, I usually tell myself no chocolate for one week, no refined sugar for one week and then usually I’m back on track and not totally obsessed.

In culinary school, we learned the origins of sugar and its effects on the body. Refined white sugar is the extracted juice of sugar cane or beet sugar. It goes through an intense series of high-heat filtration processes that strips it of all color and most nutrients. The product is then pure sucrose, which is a simple carbohydrate and can easily throw your body’s balance out of whack. Here is an explanation from the founder of my school, Annemarie Colbin in her book, Food and Healing:

To metabolize refined sugar, [the body] draws the missing companion nutrients (needed in the digestive process) from other sources. These sources can be either other foods present in the same meal or the body’s own tissues. for that reason, when we consume straight white sugar, we lose B vitamins, calcium, iron and other nutrients directly from our own reserves. This siphoning effect of sugar is also what lies behind the gnawing hunger it can produce in some people; since the hunger is for the missing elements- fiber, vitamins, minerals, protein, water-it can provoke great binges as the sugar eater searches to satisfy it.

One way to help your body out is to eat sweeteners that are closer to their natural state. These sweeteners below have more of their natural vitamins, mineral and fiber intact – they are also more flavorful. I have also included some technical baking information on how to use the sweeteners as a substitute for white sugar. Most of the liquid sweeteners, you need less of and you need to increase the baking powder. This information is from the baking master: Chef Elliot at the Natural Gourmet Institute.

Brown Rice Syrup – is half as sweet as white sugar

  • Baked goods made with rice syrup tend to be hard or very crisp. Use in cookies, crisps, granola, pies and puddings. Substitute 1 1/3 cups for every one-cup of white sugar. Per cup of rice syrup, reduce liquid by ¼ cup and add ¼ teaspoon baking soda.

Date Sugar – ground, dehydrated dates

  • Can substitute like amounts for white sugar. Can use in crisps, some baked goods and sprinkled as a topping. Careful as it tends to burn easily.

Natural Cane Sugars – Sucanat (pure dehydrated cane sugar) and Rapadura

  • Relatively low cost; Use one for one of white sugar. Replace ¼ teaspoon baking soda per cup Sucanat.

Honey – 20% – 60% sweeter than sugar

  • Can use in all baked goods. Use ½ the amount called for in white sugar. For each ½ cup of honey used, reduce liquid by ¼ cup but if there is no liquid, add 3-4 tablespoons of flour. Also add 1/8 teaspoon of baking soda and reduce the oven temperature by 25°.

Maple Sugar – is from dehydrated maple syrup. Con is that it’s very expensive.

  • Can use in all baked goods. Use one for one for white or brown sugar. Per cup of maple sugar, add 1/8 teaspoon of baking soda.

Maple Syrup – it takes 40 gallons of maple sap to produce one gallon of maple syrup (that’s why it’s so expensive!)

  • Can use in all baked goods. Substitute 2/3 to 3/4 cup of maple syrup per cup of white sugar. Per cup of maple syrup: reduce liquid by 3 tablespoons and add ¼ teaspoon of baking soda.

Other alternative sweeteners include: agave(preferably low-heat processed), coconut sugar and stevia.

Sweeteners to Avoid:

-Artificial sweeteners like: Splenda, Equal and Sweet’n Low

-Brown sugar (is just white sugar with molasses added back in)

-White granulated sugar

-High-fructose corn syrup

‘Tis the season to cut down on refined sugar! Not likely, but here are a couple non-refined sugar cookie recipes that you can add to your mix this year.

Peanut Butter Balls

These couldn’t be easier to make: no baking required! It’s fun for little helpers to make too. Yields about 20 balls.

Ingredients

1 cup natural peanut butter (creamy or chunky, your choice)

1/3 cup honey

¼ – ½ teaspoon salt (depending on your taste and weather or not your PB is salted already)

1 cup crisp rice cereal (I used “Koala Crisp”)

Coco powder or powdered sugar for sprinkling (hey, it’s only a little bit. ;)

Procedure

1. Add the salt to the honey then, in a large bowl, combine with the peanut butter. Add the rice cereal at the end.

2. Using a tablespoon or mini ice cream scooper, scoop out batter and roll in the palm of your hand.

3. Using a fine mesh strainer, add coco powder or powder sugar, holding above the balls and tap the side of the strainer gently until they are covered.

 

Almond Cranberry Cookies

Yield 20 cookies.

Ingredients

1 ¼ cup whole wheat pastry flour (can use regular flour too)

¾ teaspoon baking powder

½ teaspoon salt

½ cup butter, room temp

1 cup sucanat

1 egg

1 teaspoon almond extract

zest of one tangerine or clementine or orange

¼ cup dried cranberries

1/3 cup slivered almonds

Procedure

1. Preheat the oven to 350°. Lightly grease two cookie sheets, or line with parchment paper.

2. In a medium bowl, combine the flour, baking soda and salt, set aside.

3. In a large bowl or stand mixer, cream the butter and sucant until fluffy (about 5 mins). Add the egg and beat for one more minute. Add the almond extract and zest. Next, on medium speed, add the dry ingredients, gradually, doing 1/3 at a time. Once combine, manually stir in the cranberries and almonds (so you keep their shape intact).

4. On your prepared cookie sheet, place about 2 tablespoons of dough. Bake for 8-10 minutes until light brown. Remove from the cookie sheet and place on a cooling rack.

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November 22, 2011

The Story of How I Recovered Ruby – plus a Turkey Day leftovers recipe

by Jen Wanous

There is nothing like pumpkin pie that gets you thinking about all the things you are grateful for.

This year, one thing I am thankful for is a stolen item being returned to me. You see, this past summer, my 1980’s red bike, Ruby, was stolen from her U-locked spot on a busy Brooklyn street. I was so bummed; my gem of a bike was gone. Walking was way overrated and slow. Since the theft happened two weeks before my birthday, I had a: “Get Jen a New Bike for Her Birthday” fundraiser. The outpouring of support from friends and family heartened me. With over a dozen supporters backing me, I found Dusty Rose my new pink rider, the exact same make and model as her darker hued predecessor, Ruby. With summer in full effect, I was back on two wheels, cycling through the city.

I would sometimes think of Ruby and wonder where she was. My eye would catch on red bikes, and I even perused Craig’s List thinking someday I would find her. Well, that day came when one night I was walking on Flatbush Ave., one block from where she was last parked. Out of the corner of my eye, I saw her. She mustered out a wink from the grime-covered stars on her handlebars. I stopped dead in my tracks, hardly believing my eyes. Much more dirty and now with a thick link chain wrapped around her, there was no doubt about it, that was my Ruby!

Overjoyed, I thought through the options that were before me. I could either a) get the cops involved and get her back, b) stake out the location and confront the thief, or c) let it go, and avoid any potential drama. I posted these options on Facebook and had an overwhelming response for option A. With friends and family urging me along, I marched into the local precinct, proclaiming that I had recovered stolen property! The uniformed woman at the desk hardly looked up, scoffing in that beastly bureaucratic way, where you know the odds are against you. She didn’t want to hear about how the bell is the same silver one or see the picture of my dog in the basket. She said that I had to have a receipt with a serial number to prove ownership. Since that didn’t exist, I decided to take the law into my own hands.

With the best lock money can buy, I went over to Ruby and reclaimed her as mine, locking her frame to a pole. I left a note that read: “Hi-this is my bike that was stolen. I want to avoid getting the cops involved. Remove your lock if you want to save it.” Low and behold, the next day, I went back and the bulky chain of conquest had been removed. Ruby was mine again!

Reconciling loss is no easy task. Even with replacements, you still miss the original that your heart fell for. With a deep tenacity of spirit and the support of loved ones, it is possible to discover hope in new openings of opportunity. And when the rare opportunity presents itself to take back what is yours, you fight for it. I have learned many lessons about loss in my life and I am so thankful to have this experience of recovery as part of my story.

Pumpkin Curry with Turkey

Here is an answer for what to do with some of your leftover turkey. This Asian-inspired dish gives a spicy American nod to the festive season. You can use any left over vegetables to add in. You can also easily use baked tofu for a veggie alternative.

Ingredients:

1 tablespoon olive oil

1 small onion, diced

16 oz coconut milk

16 oz pumpkin puree

½ cup broth or water

2 teaspoons Thai red curry paste

½ teaspoon salt

1 tablespoon soy sauce

1 tablespoon brown sugar

¼ teaspoon ground cinnamon

1 hearty pinch ground nutmeg

1 hearty pinch cayenne (could be more, up to you:)

ground pepper to taste

juice of one lemon

1 cup cooked, pulled turkey

1 cup kale (or other green vegetable)

cilantro for garnish

Procedure:

1. In a large saucepan, heat oil over medium heat. Add the onion and sauté until glassy, to really release the flavor. Add coconut milk, pumpkin, and broth until combine. Add seasonings: curry paste, salt, soy sauce, brown sugar, cinnamon, nutmeg, cayenne, pepper and lemon. Then add the turkey and kale. Bring to a boil, simmer for five minutes.

2. Serve with brown rice or soba noodles. Garnish with cilantro.

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October 18, 2011

Reflections on a Year’s Supply of Bacon

by Jen Wanous

Bacon changed my life.

It’s not often we’re handed pivotal moments on a platter… but one fateful day, one year ago, I won the Bacon Takedown of New York City. This set me on an irreversible path of culinary adventure.

I took the competition with my California-inspired concoction of goat’s milk avocado ice cream topped with candied bacon and sea salt. It was an ode to my home state and my favorite animal product, pork. I was an underdog novice and didn’t think I’d stand a chance against the reigning champ and fresh, fried bacon doughnuts. With a bright pink t-shirt proclaiming, “Bacon is the New Black,” in iron-on letters, I wowed the bulk of the 300 tasters who voted my dish their favorite against 22 others.

Part of my prize was a year’s supply of bacon, which quickly became my ingredient du resistance for the next 12 months. Dinner parties, potlucks, cupcakes and even Christmas stockings were tinged with the good grace of bacon. However, more than an endless supply of the rich pork product, I received an invitation to actualize my long-coveted dream of becoming a chef: the win was the universe saying, “Cook! Like, for real!”

Just after the competition, I remember sitting on the subway… coming home from my job managing events… still high from the thrill of the win… and I thought, If this one thing can bring me so much joy, I’ve gotta go for it! What was I waiting for?

I listened to the message. Just one month after the takedown I resigned from my job; 60 days after that I started culinary school. Now, after a 12-month whirlwind, my business card says, “Freelance Chef.” I love how life sends signals. I got it, loud and clear.

Today, at the annual event, I handed over my crown and sat in as an expert judge. It was an honor to be back in that role, tasked with deciphering which dish was most quintessentially bacon. The competition was stiff but I swooned for a bacon-wrapped s’more. It was the perfect salty pairing for this camping classic.

Navigating the world now, I know I’m one step further along the path of actualizing myself because I had the courage to listen to my heart (and the universe). The path isn’t always clear or easy, but it unveils many gifts along the way (some in the form of a BLT). I will anticipate the signs I know must lay ahead… trusting their returns will be just as savory.

I have included the recipe from my auspicious creation below. Enjoy.

Baco Avo Goat-Lato

(serves six)

Goat’s Milk Avocado Ice Cream

3 cups goat’s milk

1 cup goat’s yogurt

1 cup sugar

3-4 avocados

1 pinch sea salt

Procedure:

Combine all ingredients until smooth in a blender. Chill in the refrigerator until 40 degrees. Set according to your ice cream maker’s settings (about 15 minutes).

Candied Bacon Topping

1 pound bacon

1 cup dark brown sugar

Fresh ground black pepper

Pinch of coarse sea salt

Procedure:

Set oven to 350 degrees. Line a baking sheet with parchment paper. Cover bacon with brown sugar and pepper. Place on baking sheet. Bake for 15-20 minutes (until a yummy-looking caramel dark brown color). Let cool and then chop.

Top the ice cream with the bacon topping and add a generous pinch of coarse sea salt.



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October 3, 2011

Where the Magic Happens

by Jen Wanous

It’s not everyday that you have the opportunity to meet a star. Friday night I went to the Food Network’s Food and Wine Festival in New York. I was there as a culinary volunteer for their annual “Burger Bash”. There, twenty of the city’s top restaurants were set up in stations and served bites of their burgers for a ‘best in show’ award. I was set up with a Brooklyn staple, Bark. I was working with a small crew flipping buns and cranking out burgers for 600 people an hour!

It is in the places where we push ourselves outside of what is comfortable that really special things happen. I barely motivated to ride my bike down to the event on that dreery Friday night. It would have been a whole lot easier to stay home with my puppy and watch Project Runway–but I rallied and tried something new–and look–magic happened–I met Whoopi!

The challenge then is to be open to the opportunities around you; say yes a little more and have radical trust that the universe will take care of you (usually with magical things).

Here is a quote that a friend recently shared with me. It was a good reminder for me and I hope it is for you too. Of course, “God” can be replaced with whatever serves you.

“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness, that most frightens us. We ask ourselves, who am I to be brilliant, gorgeous, talented, and fabulous? Actually, who are you not to be? You are a child of God. Your playing small doesn’t serve the world. There’s nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do. We are born to make manifest the glory of God that is within us. It’s not just in some of us, it’s in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”

I have included a recipe for a warming soup to fill you and ground you through this change of season. As always, be gentle with yourself too. Enjoy.

Tuscan White Bean and Kale Soup

Serves: 6 – 1 cup servings

Preparation Time: 8 hours  Cook Time: 1 hour 

Ingredients:

1 cup dried white beans, (Great Northern or Cannellini)*Soak for at least 8 hours

1 teaspoon salt

3 tablespoons Olive Oil

2 onions, small dice (1½ cup)

3 cloves of garlic, minced

1 sprig rosemary, minced (1 teaspoon) or 1 heaping teaspoon dried Italian Seasoning

5 cups chicken or vegetable stock

3 carrots, small dice (1 pound)

2 stalks of celery, small dice (½ pound)

1 pound kale, remove the stems, coarsely chop

3 tablespoons fresh parsley, minced

Parmesan, grated to taste (optional)

Salt and pepper to taste

Procedure:

1.  In a medium pot, cover the beans with water and soak over night, or at least eight hours.  Drain and rinse the beans then return to the pot.  Cover with two inches of water, add salt and bring to a boil.  Turn down the heat and simmer for 30 minutes.  Drain and set aside.

2.  While the beans are cooking, in a large pot, heat olive oil over medium heat.  Add onions and some salt stirring until the onions look glassy.  Add the garlic and rosemary, cook for 3-5 minutes more, being careful not to brown the garlic.

3.  Add in the stock, carrots and celery.  Bring to a boil then reduce heat and simmer for 20 minutes.  Add in the beans.  Cook for 20 more minutes.  The beans should be tender.  In the last 10 minutes, add kale.

4. Top with fresh parsley and parmesan and serve with warm crusty bread.

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September 27, 2011

Baking Up a Vagina Wedding Cake

by Jen Wanous

Getting the request to make a vagina wedding cake came as no big shocker to me. I knew I could deliver, you see, I have had many a vagina-centric experience from performing in the Vagina Monologues to being in the room for three births. The fact that it was a wedding cake made perfect sense to me, with New York’s recent passing of the Marriage Equality bill, why not pay homage to the Yoni goddess for a sacred queer occasion. The request to have a gay man coming out of the vagina, on top of the wedding cake, that kind of threw me for a sec—but heck, we all have a little (or a lot) of gay man trapped inside of us!

It was the culminating evolution of my life thus far, with some baking thrown in!

My first stop was at the cake-decorating store. I held up various shades of pink food coloring, wondering which color would be the most realistic. There are so many variations; choosing one color was not easy. I thought to ask the sales person for his opinion but stopped myself and decided on peach and pink. A tub of frosting, some edible silver gems and the glittery pink “disco dust” were absolute musts!

Like any smart gal, I tapped my resources and enlisted the help of my girlfriend, Annie. Her previous experience as a middle school art teacher came in quite handy! I plopped down a large, naturally tan colored brick of marzipan in front of her. She whittled away with her nimble artist hands and before I knew it, she had quite a realistic shape to use for the wedding cake topper.

Madonna helped me burn the midnight oil as I baked deeper and deeper into the night. Who else could be such a beacon of pure pussy power?

Transporting this cake to the event was nerve-racking. I called a taxi to get us from my apartment to the show. My friend held the cake in her lap and I tried to carry on casual conversation as I winced at every tap of the breaks. We arrived to the Stonewall Inn, vagina cake intact.

The fantastical nuptials that spawned such a creation was a faux-queen wedding of course! (By the way, faux queens are female-to-female drag queens.) The creators of the annual Golden Girls party hosted an event to raise funds for a discriminatory tax placed on same-sex married couples. As part of the performance, there was a real, officiated wedding on stage where the brides dove into my dessert and shared their first bites as a married couple.

Many thanks to Kelsy Chauvin for her photos from the event.

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September 6, 2011

How To Beef Up Your Kitchen Stock!

by Jen Wanous

I found an immersion blender on the street just now when I was taking my pup Jaxson for his evening stroll. There are few things better than finding a bargain and what can be a better bargain than free!? One of the many reasons why I love New York! Of course, I steer clear of any plush material that might harbor any slumber party bugs, but by and large, there are some good finds out there.  A friend once told me that I was “crafty” as I plucked a couple of basil leaves from her plant for dinner, though I read her subtext loud and clear. Fickle, frugal, or just plain cheap, call it what you will, I’m one resourceful lady who makes the best out of what I have.

I took my new found emersion blender (and ice cube trays!) home and dunked them all in warm soapy water. It got me thinking about how I have equipped my kitchen. Half of my kitchen is outfitted with odd and ends that I’ve acquired from California to Florida. I cherish my grandmother’s stainless steel pots that I use daily. My homemade hummus would not be nearly as good without the aid of my mini food processor, found on the corner of Sterling and Vanderbilt. And then there’s the white Pyrex bowl with an asterisk blue border that reminds me of one my mom used to have in her kitchen. I built my collection with found and acquired items alike and some coveted big-ticket items that make for one highly functional (yet tiny NYC) kitchen.

My friends Robin and Ben were just over and they said they needed to better equip their kitchen. “We have one good thing in all our kitchen stuff, like one good knife and one good pan.” That’s a great place to start! Here are some other tips on how to beef up your kitchen stock.

1. Have one good (very) sharp knife. You can take your knife to a sharpener or get this device that will help you keep it sharp. If you’re feeling ambitious, watch this on how to sharpen your own knife.

2. Get things that are multi purposed. Try not to get equipment that serves one function like a bread machine or an egg slicer. Your kitchen is too small for those random things. Instead, build out the basics and use them creatively!

3. Make a wish list for your birthday or holidays. This way you can stock up on some fancy items like a blender or that sharp knife (see above).

4. Have a zester! I love my Microplane. I add lemon or orange zest to things from cobbler to pasta. You can also use it for fresh ground nutmeg (adds that sophisticated touch to your food). I travel with mine and am always afraid security will confiscate it. :)

5. Read up on how-to. Cookbooks come in many varieties. Two of my favorites include the Joy of Cooking and Supper Natural Cooking by Heidi Swanson. (Also, check out her blog here.)

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August 28, 2011

I Left My Heart in San Diego

by Jen Wanous

Safely nestled in Annie’s apartment, I waited out the monstrously destructive Hurricane Irene (note: read sarcastically) by enjoying Dark and Stormies made with fresh ginger beer. From this day forward I will come to regard all natural disasters as an opportune time to consume drinks that are closely associated with some environmental catastrophe. Mud Slide, anyone?

I almost didn’t make it home for hurricane cocktail hour as I am freshly back from a trip to visit my family in Southern California. With my shiny new “Chef” title, I thought that I would be asked to whip up meals for my near and dear but turns out; I hardly picked up a knife. Instead, I was still just “Jeni” to everyone back home and was thusly served lovely home cooked meals for much of my visit.

Living 3,000 miles away from my California heart is hard. People are going through hard and momentous times alike, babies are turning into kids and kids are turning into teens. I left feeling a longing, like I didn’t do quite enough catching up with friends and family. The days flew by and I savored all that I could, mostly through meals. There were BBQs, dinners, my mom’s pancakes and, of course, Peppertree, my high school stomping ground for the best chocolate peanut butter shake ever.

My life is very different from the lives of my friends who sling kids from their hips, juggle careers and manage a mortgage. One friend asked me about my Food Network audition, her eyes big and full of curiosity. After I told my tale, I asked about her due date and how she will balance having two children. Who can say what path is better? We each have our own unique life to live. Ideally we should all be able to commit ourselves to following our passions along the way, in both little and in big ways. As I write, I am reminding myself of this.

So many of us are away from loved ones. We communicate in our individual, meaningful ways, whether through thoughts or prayers, phone or Facebook. We all are connected to a broad network of people who care for us. I am so thankful to be a part of my particular network. I trust that the many ways we stay connected will fill each of us with the hope and courage it takes to follow our hearts in this world full of obstacles.

Fig, Arugala and Goat Cheese Salad with Balsamic Reduction Vinaigrette

Here is an easy end of summer salad for your next BBQ or family affair. My mom and I hosted a BBQ on the beach and I made a version of this salad. This is a Trader Joe’s friendly dish.

Ingredients:

1 bag washed arugala

6 oz goat cheese, crumbled

1 pint fresh figs, quartered

1 bag of salty and sweet pecans

Dressing:

½ cup balsamic vinegar

2 tablespoons brown sugar (or maple syrup)

½ cup good olive oil

Generous Salt

Fresh ground pepper

Procedure:

To make the dressing, combine the balsamic and sugar in a small saucepan. Simmer over low for 15 mins, or longer, until the consistency is like thick syrup. Pour this mixture into a bowl, then with a whisk and a slow drizzle, add in the olive oil. Whip vigorously. Add S&P. Toss with all other ingredients.

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August 8, 2011

Auditioning for the Next Food Network Star: What I Would Bring to Aarti’s Party

by Jen Wanous

Filling out the application to be the next Food Network star is no easy task. There are 28 essay questions like, “If you were an ingredient, what would you be and why?” and “What are your top five original food/cooking/ingredient tips that demonstrate your food knowledge?”

I busted out my poster-sized post-it notes and started brainstorming.  In the center was “What is my unique culinary point of view?” In clusters around this were thoughts ranging from existential “Who am I?” to the more tangible like, “Eat what feels right for you.” Slowly but surely, I started to whittle my ideas down into something that resembled a T.V. friendly shtick.

Jen Wanous is an adventurer who follows her heart and hunger.  She brings raw, approachable honesty through sharing her doubts and highest aspirations.  Her optimistic, “go-getter” approach to life lends inspiration to others to follow their dreams.  She is food-savvy, business-smart and always has a quirky story to tell.  Through a commitment to loving life and doing by it consciously, Jen Wanous is the “Healthy Hedonist”.

Hedonist: Pursuit of or devotion to pleasure, especially to the pleasures of the senses. 

I brought this 11 page whopper of an application to an open casting call. I wasn’t sure what to expect but was surprised to see that when I reached the address, it was a bar. Every chair in the joint was full and I put my name on the queue.  I was number 123.  I took that as a good sign.  I waited in my 40’s style summer dress and red lip stick biding my time by chatting with different war-torn catering veterans, some of which were taking full advantage of the bar (it was 11am, mind you).

When my number was called I took a deep breath, pushing my nerves away and made my way into a big open room where a small table was set up.  At the other end of the table I was half expecting to see Simon or Paula but instead I was met with a nice woman with a friendly smile.  Right away I felt at ease.  She gave me a warm handshake and we sat down to talk about why I want to be the next Food Network star. Words came flowing out of my mouth. I was going on and on about my school and health and people’s lack of connection to their bodies and my ideas for cooking demos.  All in all, it was maybe five minutes and then she said that they will be going over everyone’s applications over the next few weeks and will call if it’s a good match.

She was the type of person who you can’t tell if they like you or not because they are so smiley all the time, so I wasn’t sure if I’d get a call back, but heck, I felt good! Who knows exactly what they are looking for. It was invigorating to get myself out there and do something different. Even though the application was challenging to get through, it helped me define my culinary angle.

I will keep you posted on any happenings, fingers crossed!

As some of you who are fans of the show know, Aarti Sequeria of Aarti’s Party was named Food Network Star last season.  Here is a recipe of what I would bring to her party:

Pakora Pancakes with Broccoli

1/4 cup flour

1/4 cup brown rice flour

1/4 cup coconut flour

1/4 teaspoon baking powder

1/4 teaspoon cumin

1/4 teaspoon ground turmeric

1 teaspoon salt

7 tablespoons cold water

1/4 cup broccoli, shaved

1/4 cup red onion, small dice

1 tablespoon cilantro, chopped

4 tablespoons olive oil for frying

1.  In a bowl, mix together flours, baking powder, spices and salt.  Stir until free of lumps until the consistency of pancake batter, adding more water if needed.

2.  Add broccoli, onion and cilantro, stir until combine.

3.  Heat oil in a medium skillet over med-high heat, before oil starts to smoke.  Add about a two tablespoon of the batter and pan fry each pancake until golden brown, about 5-7 minutes. 

4.  Quickly transfer to a paper towel lined plate, just to absorb the oil, then onto a rack to maintain the crispiness you just worked hard to get.  Enjoy!

I would like to thank Chef Richard LaMarita for his inspiration of this dish, from which this recipe was adapted.

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August 2, 2011

Getting Schooled Outside of School: My Internship at ABC Kitchen

by Jen Wanous

On the ground floor of a tall Manhattan building, a nuanced seasonal menu crafted by A-list chefs like Jean Georges and Dan Kluger welcomes diners with open arms. A sophisticated experience, yet far from pretentious, the waiters arrive at your table in a uniform of plaid shirts and jeans. Hip music plays in the background and twinkling light comes from chandeliers fitted with those old timey light bulbs where you can see the filament. ABC Kitchen was named Best Restaurant in the Country and a solidly packed reservation book of diners is consistently lining up to find out why.

The title was well deserved as I found out in the basement kitchen of the restaurant. ABC truly has an uncompromised integrity in buying local, sustainable, high quality food that is prepared by a meticulous team working in unison to the point of perfection. For a brief moment, I was part of this well-oiled machine. Granted, as an intern, I was merely a peon in the chain, but still. The chef for whom I worked held a tight grip on his staff and operated with speed and seriousness at all times (I would try to crack jokes and ask him things like “what’s your sign?”, but most of the time he pretended not to hear me and he certainly didn’t think I was funny). Toiling away in the damp maze of a basement, we worked at a fevered pitch. My co-workers and I literally ran from place to place, wielding knives, plowing through prep work. The pressure was palpable, as the chef barked orders, expecting an ever-faster turnaround.

I arrived every morning to find a timed list of things to accomplish that day. A typical list of tasks might include ‘pick 5 quarts of herbs, finely mince two cups of garlic, bias cut 10 lbs of squash, hull one flat of strawberries, crack 300 eggs, separate egg whites from 150 eggs, stuff bass, confit 2 quarts of lemon rind,’ and on and on. Of course, these were just the written tasks and, as an intern, you are officially everyone’s bitch so anyone can ask you to do anything.  “Hey, what’s your name again? Oh yeah.  Can you run down and bring me the jalapeños?”  Up and down the stairs I went, grabbing things along the way.

It took me a couple days to figure out my routine. The first few days I didn’t once pee, eat, drink or sit. Then I figured out that there is a “family meal” twice a day and that I can use a quart container as a cup for water and that the world would not stop spinning if went to use the bathroom. The sitting part, I never figured out.  You are literally on your feet for 10 hours a day.  As odd as it sounds, I got used to that. My legs stopped cramping, my back stopped being so sore– but I would nearly lose my mind when some little kid took a seat on the subway, because when my shift was done, boy were my dogs barkin’!

Most of the people were negative Nellies, Debbie downers, bitter brontosauruses and/or angry negative assholes– you get the picture. (Okay, some of them were nice; I just really needed to write that rant). I worked my magic on some with the tried and true lesson of ‘kill ‘em with kindness.’ I did my best to remember people’s names and greet everyone with a happy “Good morning Nate!” or “How’s it going, Emily?” As my face became more familiar, people began to open up a tiny bit, giving me a hint of a smile here and there.  I consider these moments as my biggest victories.

I took solace in the knowing glances of the Spanish speaking prep-crews. My Spanish lessons paid off and I even learned a few new phrases. I was able to try my hand at pasta making, sausage stuffing, sauce making and lobster killing.  All of those were great learning experiences.

For me, the biggest takeaway is knowing what it’s like to be in a full-on industrial kitchen. There is an epic amount of work that goes into your roasted carrot salad. I can never eat in a restaurant in the same way again and I certainly can’t romanticize about how “fun” it would be to have my own restaurant. It’s incredibly demanding work and requires a very specific brand of gruff diligence–one that I have tremendous respect for after having experienced it all first-hand.

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July 26, 2011

Phin & Phebe’s: an Ice Cream Company to Lookout For!

by Jen Wanous

On this historic day of same-sex marriage in New York state, I would like to give a shout out to a local gay ice cream company!  Last night, I met with Crista Freeman, co-owner of Phin & Phebe.  Crista and her partner, Jess, started their ice cream company on a whim with late night ice cream cravings and creative ideas for fun flavors.  They started selling their pints in local markets, packing their car with dry ice and would sell out every time.  They since have decided to ramp up their production when Whole Foods came knocking on their door.

Take a look at their Kickstarter video, it’s really cool.

I picked Crista’s brain on the ins and outs of starting up your own company. She had so many great tips to share; like don’t start an ice cream biz because it’s a logistical wormhole to figure out storage and transport!  She suggested sticking to baked goods.  She also had some good leads for food scientists, lawyers, how to prepare your taxes and city permitting.

I feel like I’ve just landed on the tip of the iceberg in terms of starting to make my way in the artisanal food business.  There are so many bases to cover, but companies like Phin & Phebe make it seem possible.

*Side note #1 – In honor of the gay festivities, I would like to offer my services for catering and event planning.  Let me know if you know of anyone who is tying the knot!

*Side note # 2–  My finger is healing well.  Thanks for all your support!  I am halfway through my internship at ABC Kitchen.

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