Something’s Brewing

February 1, 2013

This morning I was faced with a bit of a dilemma with grind coffee beans to brew a pot of espresso.  For the past few days I’ve been cooking and been quite pleased with the results. From the multi-grain oatmeal with poached pears and greek yogurt to the chu-che curried lentils and the gyoza and mushroom & barley soup my kitchen has seen more action than a Golden Girls’s bedroom.

So what’s the problem, you might query? Well, I am out of quart containers and freezer space for one thing but the other is I took little-to-no photo’s documenting this outpouring of culinary productivity. While the media has been covering the foodie-photo-op and it’s pervasive/permissiveness (and please, tweet me you feelings on food pics at @TheHungryTiger #foodphoto) I realize some folks are bored by reading pure text online.

If you are reading this you know that my tweeting and tumblring happens far more often than updating this blog. But is it better for me to post what I have been cooking and creating without images or not to post at all? I’m sure the answer is the more I post the easier it will be to remember to add content moving forward and perhaps I can slip in some pics retro actively when I make the dishes again further down the line.

So then here is my Hearty Morning Oatmeal recipe. I catered a dinner a few weeks back where the final course was Cabernet-Poached Pears with  Cardamom-Ginger Gelato and I still had a few left over. What better way to elevate breakfast while clearing out s little extra space in the fridge!

 

HEARTY MORNING OATMEAL

3/4 cup steel cut oats

1/3 cup quinoa

1/3 cup raw sliced almonds

2 Tbl amaranth 

2 Tbl flax seeds

3 Tbl raw coconut oil

1/2 tsp turmeric (optional)

1 tsp vanilla extract 

1/4 cup chopped candied ginger

3 cups water

1 cup 100% cranberry juice

Yields 4 cups

 

In a 4qt saucepan heat the oil and flax, amaranth and toast briefly. Add the oats and stir slowly getting a nice coating of oil and heat on everything. This gives a richer depth of flavor  and nuttiness to the oatmeal; the grains should start popping slightly.  Add turmeric and water followed by juice and vanilla.  Bring it all to a boil and simmer stirring occasionally 20 minutes. Add ginger and cook 10 minutes more.  Garnish with Greek yogurt and serve!

I will often make this at the top of a busy week and batch it out to have ready to go before running out the door to work, plenty of healthy heart energy to last all morning.

You can tweak this recipe all you want- swap out the turmeric for a combo of cinnamon and nutmeg for a more “traditional” oatmeal or cardamom and dried peaches instead of the candied ginger.

 

 

 

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Perhaps the World Ends Here

BY JOY HARJO

The world begins at a kitchen table. No matter what, we must eat to live.

 

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

 

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

 

It is here that children are given instructions on what it means to be human. We make men at it, we make women.

 

At this table we gossip, recall enemies and the ghosts of lovers.

 

Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table.

 

This table has been a house in the rain, an umbrella in the sun.

 

Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory.

 

We have given birth on this table, and have prepared our parents for burial here.

 

At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks.

 

Perhaps the world will end at the kitchen table, while we are laughing and crying, eating of the last sweet bite.

 

The Superman Musical

June 2, 2012

The Superman Musical

listen, i know it’s not food for the belly but wow- feast your eyes & ears on this hot potato!

As I write this (thanks to the wonders of modern technology,in a cab on my telephone) I am speeding towards the airport about to embark on an exciting gig. It’s been awhile since I’ve been cooking privately as Web Crawls and Diners and catering has filled my days of late but I’m so eager to rough-up my calluses again and to do so in a country that I’ve always dreamed of visiting yet have never before had an opportunity to set foot in- Mexico!
Keep you eyes peeled for a peek inside my trip, with pictures recipes and more!

What a wonderful time was had by this year’s first group of Grub Crawlers!

The Spring has Sprung (2011 edition) was a success not in the least bit due to the wonders of Mother Nature and to the voracious appetites of those intrepid folk who followed me yesterday into the sunlit streets of NYC. As I was putting the final touches on yesterday’s event it dawned on me that it was the first time I’d embarked on a Sunday Crawl.  Wow- so many people in the world that are off on a Sunday, lol!

Fortunately all the vendors welcomed us with open arms and while we were met with a few  more lines than usual the rewards were there in the belly; roasted pork, stewed pork, glazed pork belly and lest we forget creamy tofu, rare cheeses, mouth- watering chocolates and rich single-origin coffee.

Thank you to one and all for making yesterday such a success!

Coming Soon…

February 7, 2011

news, updates and general tasty good stuff!

On Monday December 20 I’ll be taking folks on the last tour of 2010

“it’s beginning to look a lot like GRUB CRAWL” will feature many of the greatest “hits” of earlier tours with more than a few new surprises.

Click the link above to purchase tickets and to join me  for a Tasting Menu on the streets of New York City.

for inquiries about tailoring  private Crawls for you and your friends please write GRUBCRAWLNYC@gmail.com

buy your tickets here

A few months back I had the please to participate in the 1st round of the this titanic battle between Formaggio Essex and Saxleby Cheesemongers in a wine and cheese pairing.  When the votes were tallied,  Formaggio Essex came out the winner but truly we the judges were the true champions!  Now it seems another round is about to begin and the I’m alerting you all to come out and see for yourselves who is the boldest and the tastiest amongst these two giants.  Just to make it more interesting, Bierkraft and Sputen Duyvil are tag teaming this match for an amazing evening.

here it comes again…

September 9, 2010

Greetings and Salutations!
I thought you’d like to know my next Grub Crawl is Sept 25th!
One of our highlights this time around will the the delectable wonders of the Lower East Side
and the Hester Street Fair.
The tour will begin at 11:30am and wrap at 2:30 (just in time for the 2nd annual Dumpling Festival).
Tickets are $85 for adults, $40 for kids 11 and under. Deposit is required.
Please sign up at grubcrawlnyc@gmail.com (or here) and if you can’t make this one, tell your friends!
The tour makes a great gift for New York newcomers and foodies alike!
Hope to see you there,
Chef Deven DeMarco