This time around, I thought I would try to create a new twist, yet another attempt to bring one of my more simply flavored family dishes into my husband's stomach which, as is by now well documented here, craves Asian flavors.  In the cold weather, I also like some extra spice and so the Red Curry Beef Stew was born. 

With some lovely local red creamer potatoes, frozen green beans, and a zucchini just screaming for use, the dish came together in the crockpot quickly and allowed me to stare at the snow for the afternoon.  I've always got at least one or two cans of coconut milk and various jars of curry paste or bean paste around to make a quick basic coconut curry.  With all of the vegetables, it really is a one dish meal, but a green salad could lend some crunch and freshness to the meal if you so desire.  Feel free to experiment with the vegetables as well - the onions are really the only must here because they really add a lot of nice flavor. 

Red Curry Beef Stew

• 1 tbsp. olive oil
• 2.5 lbs cubed sirloin tips (or any stew meat)
• 3 medium onions, thinly sliced
• 1 lb. red creamer potatoes, cut into chunks or left whole if small enough
• 1 can light coconut milk
• 2-4 tbsp. red curry paste (I like 4, but 2 gives good flavor without too much kick)
• 2 hot chilis, sliced (optional, remove seeds for lighter spice and omit entirely if desired)
• 3 tbps fish sauce
• 1 tsp. brown sugar
• 1-2 cups green beans, fresh or frozen (no need to defrost if frozen)
• 1 zucchini, cut into half moon slices

1. Heat olive oil in saute pan.  Add beef cubes and brown on at least two sides. 
2. Layer onions, beef, chilis and potatoes in crockpot (mine is about 3 quarts).
3. Mix coconut milk, curry paste, sugar and fish sauce well in a bowl.  Pour mixture over crockpot ingredients.
4. Turn on low for 7-8 hours.
5. Add beans and zucchini in last 30 minutes of cooking.
6. Serve with rice or noodles.

For those who aren't familiar with the challenge, this is a mini-Iron Chef with a lot more notice and more secret ingredients.  The event takes place the first full weekend of each month.  The winner of the previous month selects three ingredients at random (from a list compiled earlier that week) and then gets to add a fourth item - either a theme or an ingredient.

This month, the ingredients were dill, ricotta and honey. Our host at Prospect: The Pantry added a fourth to reflect spring and new beginnings - eggs.  I could not have been more excited.  And again, I thought about wimping out, but honestly, these are four of my favorite things ever.

I struggled with how to combine them since all of my ideas included three (usually dill in one set of three and honey in the other).  I went, with hope, to Eggs by Michel Roux which frankly should have been my first stop.  There were tons of almost-right recipes that got me dreaming.  It was his "poached egg on onion tartlet" that won the prize. 

My tweaks included using ricotta instead of cream and dill instead of thyme, as you might imagine.  There was no honey in the original recipe either, so that got added in as well.  I also had tons of lovely local onions from Philips Farms just screaming to be caramelized and spread on puff pastry. Et voila! Poached Egg on Dill, Ricotta and Onion Tartlet. 

Poached Egg on Dill, Ricotta and Onion Tartlet (inspired by Michel Roux)

• 1/2 medium onion, thinly sliced
• 1/2 tbsp olive oil
• 1 tbsp butter
• freshly ground black pepper
• sprinkle ground cayenne pepper
• 1 tbsp fresh ricotta cheese
• 1 tsp milk (I used skim, but any will do)
• 1 tsp honey
• puff pastry
• 3 tbsp white wine vinegar
• 1 large organic egg
• 1 sprig fresh dill, roughly chopped

1. Melt butter and oil in pan over low heat.  Add sliced onions and cook until caramelized, about 20 minutes, stirring often. Set aside.
2. Cut 4-inch rounds from puff pastry (I made three since I pulled out extra, but one will suffice).
3. Drizzle olive oil on small baking sheet.  Place puff pastry round(s) on sheet and chill for about 20 minutes.
4. Preheat oven (I used my convection toaster oven since I just made one) to 325F. 
5. Mix ricotta, milk and honey in small bowl and chill.
6. When pastry round(s) are ready, prick each 4-5 times with a fork.  Top with ricotta, then onions.
7. Bake for 25 minutes or until pastry are golden and crispy.
8. Just before pastry is done, heat 4 inches of water in a wide pan along with 3 tbsp vinegar.  Bring to a boil.  Crack egg into separate bowl and pour into water.  Poach for about 1 1/2 - 2 minutes.
9. Top pastry with egg.  Garnish with fresh dill.  Serve immediately.

My fellow healthy-food lover Alissa over at The Simply Wholesome Kitchen told me about a blog that focuses on healthy baking, Sweet & Natural.  I figured I would take a look over her recipes and see what I could do with my bananas.  Here I found Banana Coconut Bars which had the benefit of using up some of the coconut I have in the freezer and the agave sweetener that I picked up at Trader Joe's. 

I can't say that my pantry always has the items required for this healthy snack or that yours might, but the recipe itself is a good argument for keeping them around.  The result is a healthy-tasting bread-like sweet bar which is perfect for tiding one over until the next meal.  I used whole wheat flour instead of whole wheat pastry flour, because that was what I had around.  The result was fine, although my understanding is that the pastry flour yields a lighter bar.  Play with it.

The last comment I have is with respect to agave nectar.  I've been very intrigued by this ingredient since it often comes up in clean eating recipes and is generally considered a healthy alternative sweetener.  Over the past couple of weeks, however, I've been hearing whispers in the health food community that agave nectar is very highly processed and that there are some heavy environmental impact issues surrounding agave's production.  I'm going to find out more and continue to experiment, but I wanted to put out my current thinking on the subject.  I'd appreciate hearing other perspectives.

Banana Coconut Bars (adapted from Sweet & Natural)

•  4 mashed bananas (fresh or frozen)
• 2 tbsp molasses
• 1/4 cup organic agave nectar
• 1/4 cup maple syrup
• 2 cups whole wheat flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/2 tsp salt
• 3/4 cup unsweetened shredded coconut

1. Preheat oven to 350F.  Prepare 8x8x2 baking pan with olive oil cooking spray.
2. In a large bowl, mix together first four ingredients and mix well.
3. In a separate bowl, mix dry ingredients (except coconut) until combined.
4. Stir dry ingredients into wet ingredients until just blended.
5. Fold in coconut.
6. Pour mixture into prepared pan and bake for approximately 50 minutes.

The recipe calls for juicing the lemons and placing the rinds and flesh into a jar with bay leaves, cinnamon and loads of salt.  The juice is poured over the lemons to cover and like magic, in a couple of weeks, you have preserved lemons! It really can't be easier.

What isn't so easy, however, is finding a way to use them.  Every recipe I found said that they tasted great in all manner of salads, dressings and other dishes.  Without really giving me a road map to what those other dishes might be.  Luckily, my Mediterranean handbook had a recipe for a Preserved Lemon, Tomato and Red Onion Salad. 

The salad seemed like something that would be beautiful in the summer and not so much in the winter.  In order to capture the best flavors, I hunted down some heirloom greenhouse baby tomatoes in a variety of colors to maximize flavor and visual appeal.  I tweaked the dressing a bit because of available ingredients in the rest of my kitchen and in the end really liked the result.

I have to admit that I tasted the preserved lemon on its own and a sweet lemon is turned into something more caustic with the salt and bay, but as an ingredient, it added a special layer to the salad dressing.  I do have another recipe coming using these preserved lemons, so we'll see if I can develop more ways to use these beautiful fruits.

Moroccan Preserved Lemons (adapted from From Tapas to Meze)

• 8 Meyer lemons (these are available from Jan. - Mar.)
• 1/2 cup kosher salt
• 2 cinnamon sticks
• 4 bay leaves
• Additional freshly squeezed lemon juice, if needed

1. Cut lemons in quarters, keeping the sections attached at the stalk end (do not cut all the way through.  Squeeze the juice from the lemons and set aside.
2. Cover lemon quarters with good sprinkling of salt. 
3. Place 1 tablespoon salt in the bottom of a canning jar.  Pack in the lemon quarters, pushing them down and adding tablespoons of salt, cinnamon sticks and bay leaves between the lemons. 
4. Cover lemons with juice.  Add more if needed to cover lemons, leaving a bit of headspace in the jar.
5. Place lid on jar and let lemons sit in a warm place for about 3 weeks, turning the jar upside down periodically to distribute salt and juices (do not store upside down, simply turn and replace).
6. When using lemons, remove from the brine with a clean utensil.  Remove pulp (it will peel easily off), wash peel and use as directed.
7. Will keep for up to 1 year.

Tomato, Red Onion and Preserved Lemon Salad (adapted from From Tapas to Meze)

• 2 pints heirloom cherry tomatoes, diced (the more colors the better)
• 1 small red onion, diced
• 1 1/2 preserved lemon, diced
• 6 tbsp olive oil
• 4 tbsp lemon juice
• 2 large garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint (cilantro would also be great)
• 3/4 tsp cumin
• 1/4 tsp paprika
• sea salt and freshly ground black pepper

1. Combine tomatoes, onions and preserved lemons in a bowl.  Set aside. 
2. Whisk together remaining ingredients.  Season with salt and pepper to taste. 
3. Toss vinaigrette with tomato mixture and marinate at least 30 minutes (not more than 1 hour) at room temperature.
4. Serve and enjoy!

This recipe is nothing if not simple.  The very accessible list of ingredients goes into the food processor and then waits patiently in the refrigerator until you are ready to form it into balls or patties and fry or bake them.  I went the baking route, forming falafel balls slightly bigger than the suggested walnuts.  I baked them at 375F for 25 minutes, as suggested, in a convection oven which tends to cook things faster than your conventional oven. 

I will say that this turned out a soft-in-the-middle chick pea doughnut rather than the crispy bread-like falafel ball that I am generally accustomed to from a restaurant kitchen.  Next time I will flatten the balls a bit, or make them smaller, and perhaps cook for longer.  The result was tasty, but when I'd gotten so excited for a familiar taste, it was just different enough to make me re-think the process.

As for the Cucumber-Yogurt Salad (or Tzatziki), I again used From Tapas to Meze as my source.  In recipes that call for straining yogurt, I take a shortcut and use Greek yogurt.  They did the straining for you and the taste is fabulous.  (European-style yogurt at Trader Joe's is not Greek-style.  Be forewarned!) This was, perhaps, the biggest hit of our Mezze party.  This could be used for all manner of meals.

Falafel (Adapted from Joan Nathan and Epicurious.com)
Prep Time: 1 hour

• 1 cup drained and rinsed chickpeas
• 1/2 large onion (roughly chopped, about 1 cup)
• 2 tablespoons fresh parsley, chopped OR use a couple pinches of dried parsley (.2 ounces/5 grams)
• 2 tablespoons fresh cilantro, chopped OR use a couple pinches of dried cilantro (.2 ounces/5 grams)
• 1 teaspoon table salt (.1 ounce/5 grams)
• 1 teaspoon dried hot red peppers (cayenne) (.1 ounce/2 grams)
• 4 whole garlic cloves, peeled
• 1 teaspoon cumin (.1 ounce/2 grams)
• 1 teaspoon baking powder (.13 ounces/4 grams)
• 4 tablespoons all-purpose flour (1 ounce/24 grams) (you may need a bit extra)

Directions:

1. Preheat oven to 325F.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. If you don’t have a food processor, then feel free to mash this up as smooth as possible by hand.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, until ready to bake, at least 1 hour.
4. Form the chickpea mixture into balls about the size of walnuts.
5. Bake until golden and firm, about 20 minutes. 

 Tzatziki or Cucumber-Yogurt Salad (adapted from From Tapas to Meze)

• 2 cups Greek yogurt, full or low fat (although 0% might be fine)
• Sea salt
• 1/2 medium cucumber, peeled and seeded
• 4 garlic cloves, minced (or mashed in mortar in pestle if you have the patience)
• 1 tbsp fresh dill, chopped
• 2 tsp fresh mint, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice

1. Grate the cucumber with a coarse grater to make about 1 cup.  Place over cheesecloth in strainer (or paper towel/tea towel).  Sprinkle lightly with salt and let drain 30 minutes.
2. Combine yogurt, cucumber, garlic, herbs and olive oil.  Mix well.  Add lemon juice and salt to taste.  Let sit 1 hour before using.
3. Serve with pita bread, vegetable crudite, gyros, souvlaki, all manner of chicken dishes or eat with a spoon!

Enter Smitten Kitchen and her Black Bean Soup with Toasted Cumin Seed Creme Fraiche.  She had me at chipotle pepper.  I go in waves with chipotles where I need to eat them in everything.  Alright, I lie, it's more like everything I eat could usually be made better with chipotles.  I love the smoky spiciness with just about everything.

 The other thing that made this soup attractive is that the heavy lifting is all done in the crockpot.  The beans go into pot with chopped vegetables, water, seasoning and magically turns into soup in just a few hours.  There was some discussion over at Smitten Kitchen about the different timing required by different crockpots.  Mine was just about the same as reported - 3 hours on high for well cooked beans, maybe just a bit longer. 

This soup is also very healthy and light.  To add a bit of indulgence, I decided to make the creme fraiche as well.  Trader Joe's carries a Vermont creme fraiche which makes this step equally easy.  I toasted cumin seeds and ground them in a converted coffee grinder.  Adding a good dollop of the creme fraiche gave another layer of flavor and creaminess to the soup without overdoing it. The original recipe included chopped sweet peppers which I omitted, but adding those in makes the soup even healthier!

I served the soup and its creme fraiche topping with warm (homemade) pita bread and green salad.  We also experimented with a bit of sharp New York cheddar as a different topping and enjoyed that quite a bit.

Black Bean Soup (adapted from Smitten Kitchen)

• 1 tbsp. olive oil
• 2 medium red onions, finely chopped
• 4 garlic cloves, minced
• 4 tsp. ground cumin
• 1 1/2 lbs. dried black beans
• 1-3 tbsp. chopped chipotle pepper in adobe sauce (adjust for your preferred heat)
• 7 cups hot water
• 2 tbsp fresh lime juice
• salt and pepper, to taste

1. Pick through dried beans to remove any suspicious-looking specimens.
2. Heat oil in skillet over medium-high heat.  Add onions and cook until soft and just beginning to caramelize, about 10 minutes.  Add garlic and cumin and stir mixture for about 1 minute. 
3. Transfer onion mixture to slow cooker.  Add beans, chipotle peppers and 7 cups hot water.
4. Cover crock pot and cook on high for about 3 hours, until beans are very tender (it's okay to pick up the lid and taste them in order to check).
5. Transfer two cups or more (I did about half) the mixture to another bowl and puree with an immersion blender (or use your food processor or blender). Return puree to slow cooker.
6. Stir in lime juice, salt and pepper.  Serve in bowls with your favorite topping.

The afternoon consisted of way more food and drink than could be consumed by around 30 or more very happy attendees (at least the ones I knew said so!) and another 10 or so food bloggers who got to play in the beautiful teaching kitchen at NYU School of Nutrition and Food Studies.  In the excitement, I only managed to get pictures of my own food and the decorations, but I encourage you to check out the blogs below because everything was really tasty and the bloggers themselves are fun people.

Menu (links to participating bloggers courtesy of Balance)

For my part, I made one of my favorite dishes of all time - Minced Chicken with Lettuce Cups.  Lettuce wraps are considered lucky for Chinese New Year because the word for lettuce wrap in Cantonese (I hear - please Year of the Tiger!correct me if I'm wrong) sounds like the word for 'rising fortune' - a very good thing indeed.  Apparently adding dried oysters makes the dish even luckier, but I wasn't ready to give that a try just yet.  If you do, let me know.

The recipe I used comes from the old stand-by Williams Sonoma Stir Fry Cookbook and represents a very simple basic version which satisfies the craving.  The recipe defies my usual rule which is to substitute more authentic ingredients whenever possible.  The traditional Chinese dish, Gai Soong, is made with pigeon, and while using some Brooklyn pigeon could make this extremely local and authentic, minced chicken is a much better choice for me.As an aside, I still think the best lettuce wraps are at Betelnut on Chestnut Street in San Francisco, but I'm on a constant quest to try more.

As a challenge to myself and in order to help make the dish appropriate for a mixed crowd, I also played with a vegetarian version (it's even vegan!) and was quite pleased with the results.  I've included an either/or set up in the recipe, but feel free to make both (doubling the sauce) and mix and match. 

A note on lettuce: the recipe calls for iceberg lettuce, undoubtedly for its tough structure and cool crunch.  I used butter lettuce for its pretty leaves and marginally better nutritional value.  I urge you to experiment with lettuces keeping in mind taste, texture and strength of the leaves.  Butter lettuce is a bit flimsy, but it's my favorite.

Lettuce Wraps Two Ways (adapted from Williams-Sonoma Stir Fry)

• 1lb. ground chicken
• 1 1/2 - 2 blocks extra firm tofu
• 16 ounces shitake mushrooms, cleaned and stems removed
• 2 tbsp soy sauce, divided
• 2 tbsp rice vinegar, preferably unseasoned, divided
• 2 tsp toasted sesame oil

Sauce:

• 5 tbsp soy sauce
• 2 tbsp rice vinegar, preferably unseasoned
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 2 tbsp hoisin sauce (available in the Asian section of your grocery store)
• 2 tsp corn starch

• 6 tablespoons peanut or vegetable oil
• 4 scallions, finely chopped (including green tops)
• 4 tsp finely chopped fresh ginger
• 2 cups water chestnuts, rinsed, well drained and coarsely chopped
• 2 tbsp toasted pine nuts
• 1 head lettuce of your choice

1. Place tofu under a heavy plate or baking pan weighted with cans.  Let water squeeze out while you chop mushrooms and other ingredients. This step may be omitted but helps the tofu absorb the sauce and marinade.
2. In a bowl, combine chicken and half of soy sauce, vinegar and sesame oil.  Stir to mix well. Set aside.
3. Slice tofu lengthwise into thin strips and chop again into small cubes. Place in a bowl with chopped mushrooms and remaining soy sauce, vinegar and sesame oil.  Set aside.
4. To make the sauce, combine all of the ingredients and stir in corn starch to dissolve.  Set aside. (Note: I transported the sauce in a jar which made the dissolving very easy - shake it up!)
5. In a large pan, heat 3 tablespoons of oil over high heat.  Add chicken and stir quickly, breaking up any large pieces until no longer pink.  Push to side of pan or remove and set aside. Add half of scallions, ginger and water chestnuts and toss quickly for 1 minute.  Add 1/2 of prepared sauce and stir in cooked chicken.  Stir until thickened slightly.  Remove from heat.
6. Wipe down pan (or use a second one if maintaining vegetarian/vegan meal is important) and heat additional 3 tablespoons of oil over high heat.  Repeat step 5 with mushroom and tofu mixture.
7. Stir in half of pine nuts in each finished mixture.  Serve with lettuce wraps.

Note on leftovers: if you run out of lettuce wraps or want to make extra of either mixture, they taste great over rice.  Serve with a vegetable or salad and you have another twist on the meal.

I was ecstatic, then, to find this recipe in the latest issue of Clean Eating Magazine which presents an easy light dish (once you wrestle with the phyllo) that incorporates the tangy cheesy elements of the spinach pie I love along with the healthy light feeling you should get when eating Greek foods. 

The recipe needed very little tweaking to make it a big hit in our house, although I spiced things up a bit because I couldn't leave well enough alone.  I believe it could use at least twice the feta, but my husband reminded me that I love cheesiness and it cuts against the lightness to add more.  The amount referenced below is the original amount, but if you love feta and have room for it in your healthy eating plan, shamelessly add more.  I added garlic, chili flakes and pine nuts because I think if you can, you should.  I did eliminate the sweet red pepper from this recipe which takes it down a notch vegetable-wise, but sweet peppers are one flavor that still falls outside my comfort zone. If you like, add 1 tablespoon or more finely chopped sweet red pepper.

Spanakopita Casserole (adapted from Clean Eating Magazine)

•  1 tsp olive oil
• 1/4 cup sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp dried red pepper flakes
• 3 large bags (27 ounces or 36 cups, loosely packed) of fresh baby spinach
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 large egg white
• 1/2 cup feta, crumbled
• 4 sheets phyllo dough (whole wheat if you can find it), 13x18 inches each
• Additional olive oil in mister or spray

1. Preheat oven to 375F. Heat olive oil in a (very) large saute pan over medium-high heat.  Add onion, garlic, pine nuts and pepper flakes and saute for about 2 minutes.  Add spinach in batches, letting each cook down slightly before adding more.  Cover tightly and cook, stirring occasionally for 15 minutes.
2. Drain spinach mixture and remove all excess liquid in a colander.  Set aside and let cool (this took quite awhile for me - if you're in a rush, put it in the fridge). 
3. When mixture has cooled, add dill, mint and egg white.  Mix well.  Fold in feta cheese and set aside.
4. Mist a 9x9inch casserole dish (1 1/2 quart volume) with olive oil.  Cut or gently tear each phyllo strip into 4 sections (approximately 3 inch wide sections).  Place 3-4 strips across casserole, overlapping slightly and letting phyllo hang over both ends of dish.  Place an additional 3-4 strips going in the opposite direction.  Mist strips with olive oil.  Continue layer as such until all strips are used, misting each layer.
5. Spoon spinach mixture into center of dish and gently spread evenly across phyllo.  Fold strips over to cover all spinach.  Mist lighly with olive oil.
6. Bake for 30-35 minutes or until lightly brown and crispy.  Let sit for 10-15 minutes before slicing.  This makes about 4 entree portions or 8 side portions.

Reheating: The microwave can make the phyllo mushy, so I recommend using a toaster oven to reheat portions.  Also, the phyllo will continue to brown on re-heating, so keep that in mind.

Luckily, our Tigress also pickles and was very clear (thank goodness!) about the requirements needed to can carrots.  Carrots are lovely and sweet, but this means that in order to be processed in a hot water bath, they need very specific amounts of acid.  I'm interested in completing the full year of the can jam, so, as you can imagine, I took this very seriously.

Seriously means more books! This is never a problem in my house (except for the lack of space for more books), so I would like to mention two books that are now essentials in my canning library.  The first that I checked out was The Joy of Pickling which has loads of recipes spanning the globe.   These recipes are not just for hot water bath canning and I will definitely be turning to this one a lot. 

The book that won out for this time around - Ball Complete of Home Preserving - may have edged its way into primary reference status.  The directions are clear, concise and yet detailed.  More detailed than the other books that I've looked at, and so I felt even more comfortable with the process this time around.  It was here that I found the recipe for Vietnamese Carrot and Daikon Pickle.  Yum!

This also gave me a chance to break out the mandoline that I purchased months ago, but had avoided.  The carrots and daikon radish were to be julienned before they were pickled, and I was determined.  And I was largely successful at first (beginners luck?) and then found that the slicer blade was working better than the julienne blade and so I was getting some wide carrot slices that didn't quite break out into julienne form.  A work in progress, I'm sure.

Once my vegetables were (sort of) julienned, I added vinegar (a fresh bottle of 5% white vinegar to be sure the acidity was spot on), water, sugar and grated ginger to a large sauce pan and brought the pickling liquid to a boil.  Vegetables went into the mix for one minute, and then the good stuff began!

The recipe called for an optional star anise in the bottom of each jar.  I went with it and added about 5-6 peppercorns as well.  This was my only modification since I didn't want to mess with acidity ratios.  I packed the vegetables into the jar, topped with hot pickling liquid and sealed the jars.  They were processed for 10 minutes. 

As I write this, the jars are still resting (oh sweet procrastination!) and so, like last month, I haven't yet tried my pickle out of the jar.  I will be opening a jar on Sunday, so expect a full report (and a marmalade report coming very soon also!) shortly.

Vietnamese Carrot and Daikon Pickle (adapted from Ball Complete Book of Home Preserving)

• 3 cups white vinegar, 5% acidity at a minimum
• 3 cups water
• 1/2 cups granulated sugar
• 2 tsp grated fresh ginger
• 2 lbs carrots, julienned
• 2 lbs daikon radish, julienned
• 6 whole star anise
• about 36 black peppercorns

1. Prepare canner, jars and lids according to instructions. 
2. In a large stainless steel saucepan, combine vinegar, water, sugar and ginger.  Heat over a medium-high flame until boiling, stirring to dissolve sugar. 
3. Add julienned vegetables and stir for 1 minute.  Remove from heat.
4. Place 1 star anise and about 6 peppercorns in each hot jar.  Pack vegetables into hot jars, leaving a good 1/2 inch head room.  Ladle hot pickling liquid into jar to cover vegetables. Remove air bubbles with nonmetallic instrument.  Add more pickling liquid if needed to keep 1/2 inch head room.
5. Wipe rim.  Center lid on jar.  Screw band until resistance is met and continue tightening until finger-tip tight.
6. Place jars in canner, ensuring they are covered by at least 1 inch of water.  Bring to a high rolling boil and process for 10 minutes.  Remove canner lid and remove from heat.  Wait 5 minutes, then remove jars to cool.

Note: The book says this recipe will make 6 pint jars.  Mine worked out to be 4 pint jars with a bit leftover, but not enough for a whole jar. 

I've been asked to participate in what promises to be a fun and tasty fundraising event at NYU - Stir It 28, a collection of food bloggers, local businesses and people who care coming together to raise money for two relief organizations (see press release below for more information).

To buy tickets, please go to www.flanboyanteats.com and click on the banner for the Stir It 28.  Please come! It will be a great event with a variety of treats for Chinese New Year, prizes, drinks and more!

The event is being held at the NYU School of Nutrition and Food Studies, 35 W 4th Street, 10th Floor from 4-7pm this Sunday February 21st.  Drop a comment if you have any questions.  Thanks so much!

       

FOR IMMEDIATE RELEASE

 

STIR IT 28: Food Bloggers Join Forces With Share Our Strength and Yéle Haiti To Benefit Haiti Relief Effort 

Bloggers in Atlanta, Chicago and Los Angeles mobilize the at-large culinary community to raise money for Haiti relief.

 

Atlanta, GA (February 12, 2010) - Food bloggers from coast to coast have joined forces to raise a targeted $50k to aid in the Haiti relief effort. STIR IT 28: Food Bloggers Align for Haiti Relief is a culinary event taking place simultaneously in Atlanta, Chicago, Los Angeles, New York City and Washington, D.C., on Sunday, February 21st from 4:00pm to 7:00pm EST and 4:00pm to 7:00pm PST in Los Angeles. , One hundred percent of the proceeds from the campaign will benefit Share Our Strength and Yéle Haiti.  Participating chefs, food bloggers, restaurateurs and home cooks from each city will prepare incredible and diverse dishes and luscious cocktails for guests to enjoy.

 

As part of the campaign, donations are being accepted during the entire month of February for those who are unable to attend one of the nation-wide events.  Donations can be made via PayPal and advanced tickets to any of the 5 events can be purchased by visiting flanboyanteats.com or cococooks.blogspot.com cococooks.blogspot.com. Tickets are $30 in advance, with limited door sales in each city. 

 

"We are so grateful to Flanboyant Eats, The Duo Dishes, Coco Cooks and all those food enthusiasts, cooks, chefs and bloggers who have come together for STIR IT 28 to raise funds for Haiti Relief.  We know that long after the attention wanes and the media is no longer focused on this disaster that the people of Haiti will need food, water, medical care and supplies.  And they need to know that people care.  Thank you for caring and sharing your strength!,"  says Debbie Shore, Co-founder of Share Our Strength. 

 

Organized by food bloggers Bren Herrera, chef and author of Flanboyant Eats, Chrystal Baker of The Duo Dishes and Courtney Nzeribe of Coco Cooks, the trio lead the effort to bring increased awareness to Haiti's devastation, following the January 12th earthquake that brought down the city of Port-au-Prince.  

 

"It's a day of solidarity and a way for the culinary community to celebrate life, hope and restoration to the island through food," says Bren Herrera, a Cuban native whom is familiar with the plights of third world islands suffering from poverty and hunger.

 

The Atlanta event will be hosted by Bren Herrera in historic West End at SPACE Atlanta, with live entertainment and a DJ, two cash bars serving a signature cocktail called “Stir it Up.” Serpas True Food (GQ magazine top 10 new U.S Restaurants) is a featured participating restaurant offering Creole cuisine, among other notable restaurants and chefs. Montaluce Winery is donating wine for the event, as well. The Los Angeles event will be hosted by Chrystal Baker and held at the private home of Greg at SippitySup.com in the Hollywood Hills. Grey Goose vodka and LA brand attaché Christophe Namer partner with Natalie Bovis-Nelsen of TheLiquidMuse.com to create signature cocktails, as well as specialty sangrias from Fre Alcohol-Removed Wine and Sutter Home Wine. Chicago will be hosted by Courtney Nzeribe at Three Peas Art Lounge, while NYC will be held at the NYU Department of Nutrition & Food Studies. D.C. details to come. 

 

STIR IT 28 community sponsors include SPACE Atlanta, Montaluce Winery, The Liquid Muse, Three Peas Lounge, The People Brokers Public Relations, Word of Mouth Atlanta,  SonnyNite Audio, Party City, Graphic Mail, T-3 True Graphics, RH Media Group, Trader Joe’s and G-PAN. 

 

For more information, please visit flanboyanteats.com, cococooks.blogspot.com, theduodishes.com and the Official Facebook Event Page

 

About Share Our Strength

 Share Our Strength® is the leading national organization working to make sure no kid in America grows up hungry. By weaving together a net of community groups, activists and food programs, Share Our Strength catches children at risk of hunger and ensures they have nutritious food where they live, learn and play. Working closely with the culinary industry, Share Our Strength creates engaging, pioneering programs like Share Our Strength's Taste of the Nation®, the nation's premier culinary benefit; Share Our Strength's Great American Bake Sale®, a national grassroots effort; Share Our Strength's A Tasteful Pursuit®, a touring dinner series; Share Our Strength's Great American Dine Out ®, a week-long program involving thousands of restaurants nationwide; and Share Our Strength's Operation Frontline®, a cooking-based nutrition education program. Visit Strength.org and learn more about our goal of ending childhood hunger in America by 2015.

 

About Yéle Haiti

Yéle Haiti is a foundation started by Grammy-Award winning musician, producer and social entrepreneur Wyclef Jean that is changing lives in this desperately poor but optimistic nation.  Through Yéle Haiti, Wyclef uses music, sports and the media to reinforce projects that are making a difference in education, health, environment and community development. In practical terms this translates to over 3,000 new jobs, close to 7,000 children being put in school, more than 8,000 people a month receiving food and approximately 2,000 young people a month learning about HIV/AIDS prevention.

                                                                                                                                                                                   ###

 MEDIA CONTACT OR PRESS INQUIRIES

Kisha Cameron | The People Broker 

w: www.thepeoplebrokers.com

e: kisha.cameron@gmail.com

ph: 404.886.7348