Category Archives: Her Kitchen

It’s Not About Politics, It’s About Food

Posted on December 20, 2010 | Leave a comment

Map Highlighting the Access of Food in DC
I live in DC.  I love it here.  In the 7 years that I have lived in the DC Metro Area I have lived in Northwest DC, near American University and Arlington, and now more recently a neighborhood in Ward 5. 

In my old neighborhood I lived 3 blocks from Harris Teeter, a few hundred feet from 3 convenience stores and 1.5 miles from a Whole Foods.  The part of Arlington I lived in has a “walkability” score of 97/100, and where I currently live has a walkability score of 77/100.  77 is still good, but not as good, and the access to food is considerably different.  There are several micro markets, two small groceries, Timor Market and Windows Market and a Harris Teeter and Whole Foods about 1.5 miles away that are reachable by crossing major roads along the way.  

However, the highlight of this neighborhood is the Farmer’s Market.  I walk with friends to the market on the corner of Rhode Island and 1st Street.  We meet our neighbors there, and are delighted with the overwhelming number of puppies and babies that we normally don’t see on the busy Monday – Friday schedules.  But more than the puppies and babies, I get to see fresh baked bread, a diverse variety of cheese that would make the most selective wine bar jealous, and fruits and vegetables that literally make your eyes grow wide.  The Bloomingdale Farmer’s Market, every Sunday  is the only consistent source of fresh and plentiful produce in the “neighborhood”.  
It cannot be underestimated the value that fresh fruit and vegetables provide to people of all ages.  In my experience the Bloomingdale Farmers’ Market, helmed by Robin Shuster, makes the extra effort to highlight sales, and provide recipes and ideas for using all of the different options that show up week to week.  

I have shopped at other Farmer’s Markets before, and of course some people are turned off because they are deemed too expensive.  The vendors that appear every Sunday in Bloomingdale are the same as at the Dupont Market, but luckily the prices are not.  The vegetables that I buy from some vendors total out to be considerably less expensive than the same items I would buy at Trader Joe’s or any other supermarket. 

So, what’s the big deal?  Why all the talk about the Farmer’s Market?  Tonight there is a meeting to discuss continuing the Bloomingdale’s Farmers’ Market.  There is concern about the lack of parking and too much noise.  My concern is about lack of the most succulent and juicy peaches in July, ripened tomatoes in Augusts and apples in September.

If you want to support the Farmer’s Market please join the community Dec 20th at 7pm to discuss the future of the Bloomingdale Farmers` Market as well as parking issues related to local churches and the Big Bear Cafe.
The meeting will be at 7pm at the Metropolitan Wesley AME Zion Church at 1st and North Capitol, NW, and the meeting is open for all to attend. 

Speech, now done.

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Posted in DC, Her Home, Her Inspiration, Her Kitchen, Personal

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Baked Donuts, a Delight for the Holiday Season

Posted on December 10, 2010 | Leave a comment

There are two “traditional” Hanukkah foods: latkes (fried potato pancakes) and sufganyot, (donuts, fried dough balls).  This doesn’t really add up to the healthiest food choices.  For our Hanukkah party last weekend I knew I couldn’t skimp out on traditionally made latkes, but donuts…  that I could tweak.  

I scoured the Internet for baked donuts, with ingredients that I had on hand and I lucked out with a recipe from Piece of Cake.  This rules out any recipe that calls for buttermilk powder, shortening, etc.  Which means, you probably have these ingredients too, and because they are baked and not fried you might want to enjoy this less guilty treat after Hanukkah, or Christmas morning.
Baked Donuts Ingredients
For the dough:
1/2 cup + 3 tbsp warm milk, 95 to 105 degrees
1 1/8 teaspoons active dry yeast
1 tbsp melted unsalted butter
1/3 cup sugar
1 egg
2 1/2 cups all purpose flour
1/8 teaspoon nutmeg
1/2 teaspoon kosher salt
Topping:
3 tbsps of unsalted butter
1/3 white sugar
1 tbsp cinnamon

So here is the thing, this recipe can look pretty intimidating.  It has yeast, it has a specific measurement for milk, yikes.  But here is the truth.  I made this recipe without a rolling pin, while preparing and serving a Hanukkah meal for 8 and with three adorable kids running around, in other words – these pictures, not so hot – but the donuts, out of this world.

Pour the yeast in the base of your Kitchenaid Mixer, or a large bowl, and then add 3 tbsps of the warm milk.  I used a thermometer to get this just right, and its important – in this case baking is more like delicious chemistry, than playtime.

 
While the warm milk and the yeast are dancing and expanding and doing their magic, you are melting some butter and combining it with the rest of the milk and the sugar.  Allow the yeast and milk to get to know each other for about five minutes, no less but, more is okay.  Then add the butter/sugar/milk combination to the mixer.

Now, in a separate bowl, combine the flour, salt and nutmeg and slowly pour the dry ingredients into the mixer all while mixing with the paddle on a low speed (I used 2).  Add one egg and let that continue to incorporate.  When the flour is fully mixed in, should take 3 minutes or so, remove the paddle mixer and attach the dough hook.


Let that hook do its work for a few minutes and pull the dough from the bowl and put some of your own muscle into it.  Sprinkle some flour on your workspace and knead the dough into a soft, smooth ball.  Place the ball into an oiled bowl and wrap the bowl with plastic and tuck it away into a warm space for at least an hour.
I did this at 11am, when family arrived at noon.  After about an hour roll the dough out to about 1/2″ thick and cut your donuts.  You do NOT need fancy tools.  I used a juice glass for the big rounds and a shot glass for the holes.  Once the donuts are all cut, cover with a clean kitchen towel and tuck the pan away for another 45 minutes.

After 45 minutes your donuts are soft, puffy and are ready to bake place them in a 375 degree oven for 8 – 10 minutes.  They should have a very soft golden glow, mine were very soft gold, but that just added to their super soft chewiness.


While the donuts are baking, melt three tablespoons of butter.  When fully baked dip each donut (top and bottom) into the butter mixture and then into the sugar and cinnamon mixture.

Yes, your fingers will get messy, and yes you will have used a lot of utensils and bowls, but you know what will also happen?  The twelve awesome donuts that you made will disappear, and your niece will return again and again to the table seeking out one more bite.  I think they even beat Dunkin’.

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, Hanukkah, Her Kitchen, Holiday Food

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Brussel Sprout Magic

Posted on December 9, 2010 | Leave a comment

Dear Dad,

I wish you weren’t so turned off by brussels sprouts, they’re really pretty good.  In fact, they are better than pretty good, they’re really good.  All those years of turning your nose up at them at Thanksgiving when Cousin Karen would bring them seems silly now.   In fact, I like them sauteed with bacon or even served up with Greek yogurt at DC favorite Zaytinya. 

But, dad, they are also good simply roasted.  Here, let me show you.
Love, Carly

True story friends, up until a few years ago I had never tried a brussels sprout.  If you were like me, or my sister up until this past weekend, it is time for a change.  I love this as an easy, low maintenance side dish that requires no effort after prep time.  We served it with out Hanukkah party, but its a mainstay throughout winter when they are in season.

Roasted (Parmigiana – or not) Brussels Sprouts
A bag of brussels sprouts (the quantity depends on how many you’re feeding
A drizzle of olive oil
A sprinkle of salt and pepper
A shaving of parmigiana, optional
 First things first, rinse off all of those little mini lettuce heads.  TO be fair, they just look like heads of lettuce, the flavor is far more rich and intense.  Now its time to prune the sprout, or head, or whatever, it’s time to peel leaves off of the green ball in your hand…

You might notice that there are some weird/yucky/unappetizing black blemishes or dots on the outside leaves.  Fear not!  You are just going to rub back the leaf and then rip it off.  Each sprout will shrink in size a bit, but it’s okay.  It will be pretty again soon.

Ta Da!

Then you’re going to cut the brussels sprouts into thirds.  Insider secret, if after peeling off ugly leaves there is a bit of a white “stem” you can cut that off too.


With all of your sprouts laid out on a piece of parchment paper on a cookie sheet, give them a gentle drizzle of olive oil and a sprinkle of salt and pepper.  Bake in oven at 350 degrees for 40 minutes.  Check after 30, I like mine a little browner, if you’re wanting gold then 30 minutes should be just right.

Here is some extra flavor magic: sprinkle on fresh grated parmigiana, or some truffle salt, or perhaps both.  Delicious!

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Posted in Christmas, dinner, Easy Recipe, healthy, Her Kitchen, Holiday Food, New Year's Eve, Seasonal, Thanksgiving, Winter

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Basic Brisket, and so good!

Posted on December 8, 2010 | 3 comments

When you want an authentically Jewish brisket recipe, (not barbecue brisket, or pulled brisket, just you the familiar brisket found on Hanukkah, Passover, and Rosh Hashanah tables),  you’ll probably need to call a mom, or grandma or aunt.  If you want a different variation, visit Food and Wine.

Anyway, so I found myself in Whole Foods standing in the meat refrigerator looking at some huge pieces of meat.  That is step 1 to making a brisket, the meat is huge.  Understanding that, getting over it, and knowing that it will shrink to half it’s original size is critical.

I called my cousin Amy first – she gave a list of her ingredients.  Then I called my mom, and she gave a similiar list of her ingredients.  When it came time to go, I just did everything.

 Jewish Style Brisket Ingredients, serve 8-10
3.5 – 4 lb brisket
1 onion
4 carrots, chopped
4 stalks of celery, chopped
1 packet of Lipton Onion Soup starter (crazy, I know)
1/2 can of San Marzano Pureed Tomato
1/2 cup of Apple Cider Vinegar
1/2 cup of red wine
2 tbsp of Ketchup
1 tbsp brown sugar
1/2 tbsp of butter
Salt and Pepper
Cooks for at least 3-4 hours, at 325 degrees.

In a very large non-stick pan on medium-low heat melt some butter and add the chopped onion.  Let the onion simmer and add a sprinkle of salt.  When the onion are closer to translucent than white add the brisket to the pan.


 
Let the brisket cook on both sides for 3 minutes.  You’re not really cooking here, you’re just browning.  Here’s the warning, brisket has a strip of fat on one side, seeing it can be a little overwhelming and gross, keep moving, don’t worry about.
After the brisket has browned on both sides place it in a large baking pan with the raw chopped vegetables and the cooked onions.   Make sure the fat part of the brisket is on the top.

 
In a medium bowl mix the ingredients, onion soup starter, tomato, wine, vinegar, ketchup and sugar. 
Then pour all over the brisket.  You may need to use some muscle to lift the brisket to get the sauce in every little spot.  Yep, just like that.  To be fair, I texted this image to my parents to get a virtual thumbs up.  You don’t have to text my parents, you don’t even have to text your parents.  This is what it should look like.
Find a roll of aluminum foil and start wrapping.  The pan needs to be completely covered and secured. Now, you can put it in the oven for 3 – 4 hours.  Walk away.  Try not to worry, definitely do not open the oven and play with the foil.   
After removing the brisket from the oven, keep it covered for an additional 30 minutes.  This will give you enough time to make a side dish or two, maybe Kasha, or potatoes?  We made kasha and bow-ties.  Seriously good.

When you unwrap the pan, you slice against the grain.  You can let it cool completely and remove the fat, or  you can go authentic, and keep the fat on.  It’s a holiday, its going to be okay.  Enjoy the sauce, the carrots will be full of a sweet and tangy flavor and the meat will be very tender.


It’s a holiday tradition, and one that is easy to be creative with.  I think when you make it for many years, like your aunt, grandma and mom, you’ll tell someone else just add some of this and some of that.  But if you need a recipe, now you’ve got it!

Happy Hanukkah!

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Posted in Comfort Food, dinner, Hanukkah, Her Kitchen, Holiday Food, Jewish Holidays, Passover, Rosh Hashanah/Yom Kippur

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Holiday Shopping Wrap Up: The Daily Batch Gift Guide

Posted on December 7, 2010 | Leave a comment

For the past few weeks I have been featuring my favorite gift selections for nearly everyone on your list.  Did I miss someone?  I am still taking requests!  Anyway, I am really proud to have found multiple options at large range of price points that I would be truly proud to give and receive. 



I hope these gifts provide you with inspiration for your own list.

Happy Shopping!

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Posted in gifts, Her Home, Holiday Food, Holidays, Shopping

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Light the Lights

Posted on November 30, 2010 | Leave a comment

There are almost as many common spellings for Hanukkah as there are days to celebrate it.  That can be a little tricky, but nonetheless the holiday is a fun and easy one to celebrate.  Unlike other Jewish holidays there are no food rules or restrictions of any kind – so far, so good – and when you add in some latkes (potato pancakes) and sufganyot (jelly donuts) this 8-day celebration is an oil filled party.

The centerpiece of the Hanukkah celebration is a Chanukiah, a nine candled holder, most commonly referred to as a Menorah.  They are often works of art and there is a style to match every home, and budget (I promise)!

When we got married we registered for a menorah that would be functional/cool enough to have out all year round.  I love the work from Michael Aram, and I couldn’t resist this menorah when I saw it.

Michael Aram Olive Branch Menorah
For an even more natural look, how cool is this from West Elm?  The Manzanita trend isn’t lost on me – it was a huge trend in wedding/event floral centerpieces and I love the natural element and sculptural design of this untraditional menorah.
Manzanita Candelabra at West Elm
If your style is more modern than this menorah is perfect.  It is nine separate pieces so you can change the shape and pattern.  This is like grown up Legos, but for Hanukkah.
Nine Piece Menorah by Marit Meisler at Unica
If your home is one filled with kids, and Hanukkah means lots of presents than maybe you like a menorah that is filled with color and whimsy.  This menorah, inspired by the story of Noah’s Ark is almost as much fun as opening the presents every night.
Painted Noah’s Ark Menorah at the Jewish Museum

And if tradition is your thing, and like you a menorah that is elegant and a classic piece of art, look no further than the cut crystal by Waterford.  The simplicity is stunning, and I can only imagine how when lit with nine candles it would shine to the delight of family and friends.
Waterford Crystal Judaica Menorah

If Hanukkah is your holiday, I hope it is filled with light and love – and if it’s not I hope you’ll find a friend to share a latke or donut with over the next week.  Hanukkah recipes are coming soon!

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Posted in Hanukkah, Her Home, Holidays, Jewish Holidays

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Thanksgiving Blessings

Posted on November 25, 2010 | Leave a comment

This morning I made baklava and mini pecan pies. My sister made honey glazed corn bread with a recipe borrowed from a friend.  My mom made three pumpkin pies, pecan pie, cranberry scones, and a turkey (just for leftovers). 

In the other room my husband and father are discussing business and books and music, and life.

Pretty soon we’ll all make an apple pie that we could probably all make in our sleep.

In a few hours we will go to my great Aunt J’s house and I’ll see my cousins, aunts, grandparents and celebrate all of the things we are thankful for.  But, truly we are really most thankful for each other.

This year has been a year of triumph and successes, trying and tears, new discoveries, beginnings and the continuation of the journey we call life.  That life is made more tolerable, more sweet, more enjoyable and that much more valuable when surrounded by people you love, and the people who love you.

I wish you the most peaceful of Thanksgivings, and hope you’ll have a moment to consider and celebrate all of the ways you are thankful. 

Thank you for reading and allowing me to share my journey with you.

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Posted in Family, Her Inspiration, Her Kitchen, Holiday Food, Life Lessons, Personal, Thanksgiving

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Pumpkin Chocolate Nut Squares

Posted on November 23, 2010 | 2 comments

This is an adaptation of a recipe my mom has been making for as long as I can remember.  Here is how the adaptation occurred.  I was waiting on my mom for the recipe, and knowing I would need butter I left a stick (1/2 cup) out on the counter to soften.

On the phone with my mom she is reading off the recipe at which time I realize I do not have the necessary two sticks of softened butter, and I was short on brown sugar…  So, this is what happened…

Mom:  The recipe has 1 cup of butter
Carly: One cup… (sigh) I don’t have a cup of butter,  I’ll use pumpkin
Mom:  No, Carly, you can just follow the recipe
Carly: Mom, I think it will be fine.  I have some pumpkin lying around – it’ll be great.

Pumpkin Chocolate Nut Squares
Ingredients
2 Cups of all-purpose flour
1/2 tsp of cinnamon
1/4 tsp of nutmeg

1 stick of butter (unsalted)
1 cup of pumpkin
1/2 cup of brown sugar
1 egg
1 1/2 tsp of vanilla

Frosting:
12 oz. of semi-sweet chocolate chips
2 tbsp butter
3 tbsp light corn syrup

With my mom on the phone and my neck cradling the phone, in one bowl mix the butter, brown sugar and pumpkin.  If you want to follow the rules, “cream” the brown sugar and butter first so that it is fully incorporated and then add the pumpkin, then the egg and the vanilla.  For the purposes of full disclosure this is not what I did, but again, really, no stress it all works out.


To this mixture add the flour and the cinnamon and nutmeg.  The dough is going to be pretty sturdy and after working it with a large spoon, you’ll find it it most effective to get in there and mix it up with your hands.

Back to mom…
Carly: What is this supposed to look like?  
Mom: Like cookie dough.
Carly:  But, not really like cookie dough, right?  Not like chocolate chip cookie dough (remember we didn’t use all of that butter).
….
Mom:  Put the mixer down and do it with your hands – you’ll get it right.

She was right!  Okay, so with this dough, press it into a buttered 13 x 9 baking dish (brownie pan/lasagna pan).  This goes into the oven at 350 degrees for 20 minutes.

While this is baking head over to the stove top with a small saucepan and a bag of chocolate chips.  Remove 3-5 chocolate chips for taste testing.  Delicious.
On a low heat begin to stir the chocolate chips, and add the butter.  If you have a silicone spatula, use it.  It is easy to use and nothing sticks to it.  When the butter and the chocolate are incorporated, add the corn syrup a tablespoon at a time.  The corn syrup gives it a glossy finish.
After the cookie bottom is out of the oven, let it cool for 10 minutes and then with that silicone spatula scoop and spread the chocolate mixture.  Here’s the thing, because you spread the dough with your fingers it might have been uneven, and you might see finger indentations.  And then, because you spread the chocolate with a funny spatula it might also be a little wavy/weird.  Not to worry.
Open the can of nuts you have lying around, or maybe the can that you made a special trip to a grocery store for and spread them all across the chocolate. The bumps and weird waves are completely covered with salty deliciousness.  Because, sometime you feel like a nut, and chocolate, and pumpkin, and cookies!!!
My mom says to refrigerate them over night, so you probably should.  I didn’t – sorry mom.
Via text at 10:59 pm
Mom: How did they turn out?
Carly: Pretty good.  Not as good as yours, but I liked it.  
Mom: Good, I am sure they will be well received.  Leave them in the fridge.
Carly: Can they be covered on the counter overnight?
Mom: It says to refrigerate, but if its cold it should be ok
Carly: The pan was still warm so I was afraid to put it in the fridge.

Next day…
Carly: The bars are getting rave reviews, as the best ever
Refrigerate or not, cut them into cute little squares and share with friends.  I am loving this for Thanksgiving, it’s a great way to use pumpkin in something that is not a pie – but just as fun, and way easier to make.  

Thanks mom!  Oh, and enjoy!  And this Thanksgiving make sure you take a minute to thank someone that’s always helping you out!

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Posted in Baking, Dessert, fall, Halloween, healthy, Her Kitchen, Holiday Food, Seasonal, Thanksgiving

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Holiday Shopping: Gifts for Your Favorite Foodie

Posted on November 15, 2010 | Leave a comment

The Holiday countdown is 40 days and 16 days until Christmas and Hanukkah respectively – what are you waiting for?  Often on the blog I share recipes, and I do so because cooking and baking for me is fun, it’s an adventure, it’s therapeutic, and this Holiday season it is something to celebrate.

When you treat your guests to something extra it is noticed, and when you treat the cook to something special it makes any meal that much more of an experience, memorable and a gift worth giving. 


For someone whose  passion is cooking or baking, often what they make is a gift, this holidays season give them things to make the experience of cooking, serving and dining a delight.  
This is what I love: the ceramic farmers’ market baskets; Food Rules by Michael Pollan – his books are a must read for anyone who enjoy cooking and eating food;  the twist on the classic cognac glasses, they are like dreidels for adults; the matching mother-daughter “Carly” aprons – seriously that is the name; the tasting plate is a delight, where are the dips?; the baker’s set of spices is a must have for the baker building a collection; and the Italian bakewear is a great counter-to oven-to table!  

I would love to give or receive any of these gifts.  Happy Gift Giving!

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Posted in Her Home, Her Kitchen, Holidays

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Baked Eggplant Parmigiana

Posted on November 8, 2010 | Leave a comment

Eggplant Parmigiana is an all time favorite comfort food of mine, and a great vegetarian substitute for chicken parmigian and more filling than a similarly stacked lasagna.  The only downfall is that traditionally the eggplant has to be fried in oil before it is layered with delicious sauce and cheese.  Not so fast, it can also be baked which is healthier, takes up less “active” cooking time and doesn’t leave your kitchen smelling like a fry house.

Eggplant Parmigiana Ingredients
1 Medium Italian Eggplant
2 Eggs
1/2 cup of All Purpose/Whole Wheat flour
1/3 cup of Italian style bread crumbs
1/3 cup of Panko bread crumbs
1/2 cup of Skim Milk Ricotta Cheese
1/4 cup grated Parmigiana
Salt and pepper to taste
Parsley/Italian seasoning
Set the oven to 350 degrees
Serves 6, or 4 very hungry eaters!
I cut the eggplant into coins about 1/4 of an inch thick and give them a light sprinkle of kosher salt.  Eggplant is full of water and the light sprinkle of salt helps them to release a bit of the moisture and and brings out the flavor.

At your work station set up a small bowl with two eggs, beaten, and a shallow dish with with the mixture of bread crumbs, grated cheese and few cracked of fresh ground pepper. 


Dip each coin of eggplant into the egg and then into the bread crumbs coating each slice on both sides.


With all of the prepared eggplant slice on a parchment covered baking sheet; bake in the 350 degree oven for 30 minutes.  After baking the eggplant will be softened, the edges browned and the bread crumbs crisp and golden.

While the eggplant is baking in a small bowl mix the ricotta cheese, some pepper, parsley, and Italian seasoning.  Now here is where the fun happens.  Grab a baking dish and your favorite sauce – if it came out of a jar, it’s no big deal, I’m not telling anyone.  Spoon a thin layer of sauce on the base of the dish, add your first layer eggplant coins, another layer of sauce, and thin layer of ricotta cheese.  Repeat until you run out of eggplant.

On the top layer of eggplant add another layer of sauce, one more round of ricotta and some grated parmigiana. 

Look at those layers!  Where is the fork?

If you are preparing this on a Sunday for a Monday night dinner you can wrap this is tin-foil and keep in the refrigerator for a day.  If you’re looking for a more instant satisfaction this can bake in the oven at 350 for 15 – 20 minutes, or until the cheese is melted on the top and the sauce is looking a little bubbly.


When you’re ready to serve I like to portion out the stacks and serve with a fresh salad.  As they say in Italy, Buon Appetito!

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Posted in Baking, Comfort Food, dinner, healthy, Her Kitchen

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