April 29, 2011

Farmers’ Market Finder

Spring is finally here on the East Coast which makes it one of the most exciting times to visit the farmers’ market. I don’t know how you feel after a long winter, but I am DESPERATE for fresh GREEN vegetables! I am seeing tons of gorgeous asparagus. We are lucky here in my beloved concrete city of New York, as we have easy access to wonderful markets that are just a subway ride away. If you are looking for a market nearest you, check out this great site that will locate one for you: Local Harvest. Farmers’ markets are a fun weekend activity - solo or with kids in tow. Have fun!

Posted by Jessica Seinfeld
Category: Delicious Recipes

April 27, 2011

Lalo’s Famous Cookies

Gwyneth has shared another recipe with us: Lalo’s Famous Cookies (which happen to be vegan)! The first one to post a picture (with you in it) on Jessica’s facebook page will receive a signed copy of Gwyneth’s new cookbook My Father’s Daughter.

Prep time: 25 minutes
Total time: 45 minutes
Yield: about 50 cookies

Ingredients:
4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup real Vermont maple syrup
Your favorite jam (blueberry, raspberry, and apricot are all very nice)

Directions:
Preheat the oven to 350°F.

Combine all the ingredients except for the jam together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until the cookies are evenly browned, about 20 minutes. Let cool before eating.

Tools needed:
Medium bowl, measuring cups, measuring spoons, wooden spoon, cookie sheets, small spoon, food processor

Posted by do it Delicious
Category: Delicious Recipes

April 26, 2011

Gwyneth’s Stuffed Artichokes with Bread & Tomatoes

Gwyneth has graciously shared one of her favorite side dishes with us: Stuffed Artichokes with Bread & Tomatoes!
The first one to post a photo of this recipe (with you in it) on Jessica’s facebook page will receive a signed copy of Gwyneth’s new cookbook My Father’s Daughter.

Prep time: 10 minutes
Total time: 1 hour
Yield: serves 4

Ingredients:
4 artichokes, top inch and tough outer leaves cut off and discarded
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Coarse salt
Freshly ground black pepper
4 cups day-old 1/2-inch bread cubes (about 1/2 stale baguette will do)
2 cups cherry tomatoes, quartered
Handful fresh basil leaves, torn
1 lemon

Directions:
Steam the artichokes for 45 minutes.

Meanwhile, whisk together the 1/2 cup of olive oil and vinegar and season with salt and pepper. Fold in the bread cubes. If they’re really dry, add a spoonful of warm water. Using your hands, crush in the tomatoes and stir in the basil. Let the bread mixture sit while the artichokes are cooking.

When the artichokes are cooked through, let them sit for 10 to 15 minutes to cool. Using a soup spoon, scoop out the thistly chokes. Squeeze the lemon over the cavity of each artichoke and stuff with the bread salad. Drizzle over the remaining 2 tablespoons of olive oil. Serve at room temperature.

Tools needed:
Large pot with lid, steamer basket, cutting board, chef’s knife, medium bowl, measuring cups, measuring spoons, whisk, large spoon, soup spoon

Posted by do it Delicious
Category: Delicious Recipes

April 26, 2011

Honey: It’s All the Buzz

Have you heard that a spoonful of local raw, unfiltered honey a day during or before allergy season can help build your resistance to pollen and lessen allergic reactions? Although there’s no hard science this, it makes sense to me. For you New Yorkers, we love Andrew’s Taste-Bud Bursting Local Wildflower Honey.

Has anyone had any success with this?

Posted by do it Delicious
Category:

April 25, 2011

Cooking Tip: How to Measure Flour

When measuring flour, the best method is to scoop it, using a spoon, into your measuring cup (do not pack) then level it off with a knife. This will keep the flour nice and fluffy rather than packed and heavy, which can throw off a recipe.

Posted by do it Delicious
Category: Tips and Tricks