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Event Guide

Your Weekly Guide to Good Food June 22nd – June 28th

June 22, 2015

Here are this week’s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do. 

But First: Our next Foodstand Spotlight is Monday, July 6th. Grab your seat today

1. Tues, June 23rd, 5:30PM – 10:30PM | Blue Water Grill | 31 Union Square West | Manhattan
Sustainable Seafood Week NYC Gala
Kick off the week with the Gala hosted by Blue Water Grill. Don’t miss this opportunity to meet fishermen from the New York City region and renowned chefs including Rick Moonen, David Santos, Sam Talbot as well as Blue Water Grill’s Luis Jaramillo and Sam Hazen who cook with the catch. Dine on their delicious creations.

2. Wed, June 24th, 6:00PM – 8:00PM | Jimmy’s No. 43 | 43 E. 7th St. | Manhattan
Jimmy’s Cocktail Classics – Kings County Distillery
Come mingle, taste, and learn the tricks of the cocktail making trade at this monthly series of spirits sampling events at Jimmy’s No. 43.  This session of “Cocktail Classics” will feature Kings County Distillery, New York City’s oldest operating whiskey distillery, the first since prohibition, and will be led by master blender, Nicole Austin. Tickets are $10. Proceeds benefit Slow Food NYC and its activities to grow a better food system in NY. 

3. Thurs, June 25th, 7:00PM | 92Y | 1395 Lexington Ave. | Manhattan
Drink like (M)ad Men and Women
Find out what ad men and women actually drank in the 1960s and whether the show’s depiction of imbibing is historically correct. You’ll also, of course, taste some delicious era-appropriate whiskies and cocktails while learning, through a visual history, how savvy marketers changed how we drink. Tickets are $35. Cheers!. 

4. Fri, June 26th, 4PM – 8PM |Union Square Green Market | 14th street and Broadway | Manhattan
Seafood Fest Night Market
GrowNYC will be serving up local seafood in the park at the Union Square Greenmarket. Return after work for more delicious fish, live music, and a beer and wine garden. Access is free and open to the public. Food and drink will be available for sale at restaurant booths.

5. Sat, June 27th, 9:30AM – 6PM | Pick up at Kimmel Center | 60 Washington Sq. South | Manhattan
Cherry and Raspberry Picking in the Hudson Valley
Take a ride out of the city and spend that day at Fishkill Farms picking perfectly-ripe cherries and raspberries, enjoying a picnic in the sun, tasting local hard ciders, and taking a hayride tour of the farm. During a hayride tour of the farm you’ll cover 20 acres of diverse vegetable plantings, sprawling apple orchards, several berry patches, three greenhouses, and pasture-raised hens. Use the code Foodstand25 to save $25.

Ingredient Feature

What is this leaf? Your GREENS Cheat Sheet

June 17, 2015

Of course we know we should eat our greens, but last time we ventured to the market, the ‘greens’ options were ENDLESS. With so many different shapes, sizes, variations in color, sometimes we don’t know where to start either. So we pulled together a Greens Cheat Sheet so you know which leafy bunch to reach for.


BOK CHOY

  • Taste: A cross between lettuce and cabbage.
  • Best eaten: The stalks can be eaten raw, but it’s best to cook (steamed or sautéed) – and cook it quickly so the stalks stay crisp and the leaves stay tender. 
  • How will I know when I see it? It looks like the lovechild of celery and romaine.
  • To pick: You want dark green, glossy leaves and bright white stalks.  Brown spots can mean poor storage/ flavor loss.
  • To cook: Cook baby bok choy whole, chop older/ larger bok choy leaves before cooking + steamed. But cook it quickly so the stems stay crisp. 

CHARD

  • Taste: The leaves taste similar to beet greens and spinach – a little bitter. The crunchy stems are slightly sweet.
  • Best eaten: Cook the leaves like you would spinach and the stalks like asparagus. If juicing, de-stalk it. 
  • How will I know it when I see it? Look for red/green leaves attached to brightly colored stalks.
  • To pick: Look for vibrant color and unbruised leaves and stems. The leaves should be firm and not wilted. 
  • To cook: It cooks quite quickly when you sauté or braise it, but you can also eat it raw. The hearty leaves can hold up well without wilting in salads like kale. Both leaves and stems are edible. 

COLLARD GREENS

  • Taste: Collards have a taste similar to that of Kale but milder.
  • Best eaten: You can eat raw, but most people like them lightly steamed. 
  • How will I know it when I see it? They have large, nearly flat leaves.
  • To pick: Look for collard greens that are bright and crisp. If you hold up a leaf, it should stay taught.
  • To cook: Blanch in simmering water quickly to lessen the bitterness. They usually cook within 5 minutes. 

DANDELION GREENS

  • Taste: Earthy, nutty and pleasingly bitter, similar to endive or radicchio.
  • Best eaten: Raw or cooked. It retains flavor and nutritional benefits either way. Smaller, more tender greens are better eaten raw.
  • How will I know it when i see it? Look for a dandelions – yes the weed — and look at the leaves around them. They are pointy and long. 
  • To pick: If you are foraging, avoid areas where weed killer might be sprayed such as highways, sidewalks, and your yard. Grocery stores and markets also sell them for a safe bet. 
  • To cook: You can eat them raw, steamed, boiled, sautéed or braised, but bigger greens are better for cooking because they are more tough. 

ESCAROLE

  • Taste: It is almost exactly like radicchio.
  • Best eaten: Escarole can be eaten raw or gently cooked – but don’t overcook.
  • How will I know it when I see it? It looks a lot like romaine lettuce, with a bit lighter center.
  • To pick: Look for unwilted leaves. Note the outer leaves that are darker are more bitter, so if you are looking to eat it raw, look for smaller, lighter bunches. 
  • To cook: The curly leaves can trap dirt and sand- wash even more thoroughly than your other greens!

KOHLRABI GREENS

  • Taste: A bit like swiss chard / collard greens – mild, with a delicious hint of bitter. 
  • Best eaten: Kohlrabi greens are thick and taste best when cooked or steamed.
  • How will I know it when I see it? They are attached to kohlrabi, which is one of the most unique-looking veggies, so you can’t miss it. 
  • To pick: For raw eating, look for young, small and tender leaves. If you are using them right off the kohlrabi, they will likely be mature and thick – good for cooking. 
  • To cook: Most greens are traditionally cooked down in a stock or flavorful broth. Be sure to separate and discard the ribs and then sauté the leaves in olive oil and garlic. 

MUSTARD GREENS

  • Taste: Distinctly peppery
  • Best eaten: Cook to retain color, bring out flavor, but can also be eaten raw. 
  • How will I know it when I see it? They don’t all look the same. Some varieties are more frilly/ curly than others, but the frilliest dark greens are usually mustard greens.
  • To pick: Unblemished and free from any yellowing or brown spots. They should look fresh and crisp and be a lively green color.
  • To cook: Take advantage of their spice and add them to a neutral dish for a punch. 

SORREL

  • Taste: Totally unexpected: like a tart, sour green apple.
  • Best eaten: It’s an herb so you can chop it up and mix in a salad for tartness, or toss it into a cooked dish.
  • How will I know it when I see it? You might mistake it for arugula or spinach! Look for a swordlike elongated and tapered shape.
  • To pick: Pick fresh sorrel leaves when they are young and tender, just 4 or 5 inches tall. 
  • To cook:  It is tart and acidic, and compliments creams and fats as well as meats and fish, and even adds freshness to basic potatoes. Either chop and add in raw, or add in like you would other herbs. 

TURNIP GREENS

  • Taste: Turnip greens are slightly bitter, like their cousin, collard greens.
  • Best eaten: Cooked – steamed, braised, or sautéed. They are a bit bitter, so not everyone likes to eat them raw. 
  • How will I know it when I see it? Well, they’ll be attached to our friend, the turnip! Turnip greens give you more bang for your buck if you’re already purchasing turnips.
  • To pick: Choose fresh looking, young tender deep green leaves. Look for small, healthy, firm turnip tubers. Avoid yellow, sunken, wilted, or over-matured leaves.
  • To cook: Boiled the greens quickly after sprinkling with lemon juice and letting them sit for 5 minutes. 

WATERCRESS

  • Taste: Watercress is known for it’s peppery spiciness.
  • Best eaten: Raw as the base of a salad, or cooked in like other greens. Because of it’s spice, it’s a great addition to otherwise neutral dishes. 
  • How will I know it when I see it? Look for greens with smooth, 1-inch-wide, oval-shaped leaflets arranged opposite one another with one larger leaf at the end of the stem.
  • To pick: Crisp, green stems and leaves with no brown patches.
  • To cook: If you do cook with it, braise or sauté it quickly, like you would kale. Cooking watercress reduces the pepperiness. 

Foodstanders and their Greens

Createlicious Winter vegetables at their best: roasted and flavored with a blend of Harissa, sesame seeds and pumpkin seeds.

Createlicious Winter vegetables at their best: roasted and flavored with a blend of Harissa, sesame seeds and pumpkin seeds.

uneasyrider Perfect mid-day meal. Lemon ricotta, watercress, and avocado tartine on my sprouted grain bread

uneasyrider Perfect mid-day meal. Lemon ricotta, watercress, and avocado tartine on my sprouted grain bread

gustin Dandelion garden

gustin Dandelion garden

Event Guide

Your Weekly Guide to Good Food – June 15th – 21st

June 15, 2015

Here are this week’s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do. 

1. Mon, June 15th, 7PM-9PM | McCarren Hotel Rooftop Lounge | 160 North 12th St, Williamsburg | Brooklyn
The Fourth Annual Spirits of New York
Keep your spirits high! Join the only event featuring Spirits exclusively made in NY.  There will be vodka, shine, white brandy, rye, Bourbon and gin from selected regional producers served- most ingredients grown and produced in NY, otherwise, fair/direct traded. Taste some of the best booze in the state and also meet their makers. Hosted by Slow Food NYC and the McCarren Hotel, food available for purchase. Tickets are $40 general admission ($30 for Slow Food Members). 

2. Tues, June 16th, 6:30PM-9PM | R/GA Accelerator | 353 W 39th St, 3rd Floor | Manhattan 
How Nutrition Tech Personalizes Eating: Food+ Tech Meetup
Join for a panel and networking with the startups that are leveraging technology to make food choices healthier, more transparent and personalized.  Presentations and Q&A with Edamam, Ingredient 1, Power Supply, How Good, and Meals to Heal.  Networking, nibbles from Ox Verte, Meal Maison,  Brewla, and Krunch Kitchen, plus beer and wine before and after the presentation.  Tickets are $20.

3. Wed, June 17th, 7PM-9PM | The Martha Washington Hotel banquet space | 29 East 29th St. | Manhattan
Chef to Chef: Real Talk
Calling those who want to start a culinary career or take theirs to the next level! Join for an open panel, networking, and shift drinks on the house! The Executive Chefs and Chefs de Cuisine of Danny Meyer’s Union Square Hospitality Group will have a panel discussion around what it takes to succeed in the panel industry today. 

4. Sat, June 20th and Sun, June 21st | 10AM- 6PM | Brooklyn Expo Center | 72 Noble St. | Brooklyn 
The Seed Experience 2015: 4th Annual Food & Lifestyle Expo
A two-day festival focusing on living a healthy, compassionate, and eco-friendly lifestyle. There will be over 100 exhibitors of leading national brands and best-of-class local merchants sampling, selling, and showcasing their products and services.  Experience workshops, cooking demonstrations, and presentations from top chefs, world-renowned speakers, doctors, nutritionists, and champion athletes. Plus, award-winning films screenings and Q&A with the director.  Tickets are $30 for a day pass, or $50 for a weekend pass. 

5. Sun, June 21st, 12PM- 3PM | Widow’s Hole Oyster Farm | 307 Flint St, Greenport | Long Island
Oyster Farm Tour and Tasting
Curious about where oysters come from? Take a tour of Widow’s Hole Oyster Farm with Julie Qiu from In A Half Shell in Greenport on Sun 6/21 and enjoy a magnificent oyster, wine and French sausage lunch afterwards. You’ll be able to meet veteran oyster farmers Mike and Isabel Osinski, try their oysters and see the operation up close. Part of Sustainable Seafood Week NYC- Tickets are $75, which includes tour & lunch.

Features

Take Food Photos Like a Pro, Without Being Pro

June 11, 2015

So you like to snap photos of your food. But somehow, other people’s snaps look just a little bit better. You may not be a professional chef or restaurant critic, but your eats are pretty awesome, and your photos should look like it too! That’s why we spent the afternoon with professional food photographer Evi Abeler to get the tricks of the trade on snapping the best food photo in a jiffy.

You can watch the full workshop here, and we’ve pulled out Evi’s top 10 tips below. 

1. Clean your camera lens. This is a no brainer, but you’d be surprised how many people don’t, and how many blurry photos can be prevented by simply using your t-shirt to clean the fingerprints and dust off your lens. 

2. Don’t use your flash in restaurants – ever. Flash makes your food look flat and makes everything else look dark. It also disturbs the blind date / anniversary dinner / birthday party next to you. If you need to photograph in a dark restaurant, get a table near the window, or sneak your plate outside. You can also ask your friend to use her flashlight to light the plate. If the light is too jarring, use a napkin to defuse the flashlight. 

3. Be aware of the 45 degree shot. It may distort your food. Shoot interesting flat food from directly overhead. Shoot anything that is stacked, e.g. cakes. tall salads, big dish of pasta with the camera perpendicular to the plate. Phone cameras have a wide angle lens, so they distort the photo if you hold them at a 45 degree angle.

4. The best foods to photograph have identifiable parts. As much as you love that stew, mac and cheese, or punjabi curry, foods that are one big unidentifiable mush simply don’t photograph well because they don’t have much dimension. Try adding a garnish or plating in simple dish or bowl.

5. Use your body.  You don’t need fancy tools. You just need your body. Use your hands to create a tripod by holding your phone-holding hand’s wrist. Cup your hand around the side of a plate to cast a necessary shadow. Position your body differently to block the shadow of your hand and phone.

6. Add a human touch. Food is inherently social and we all need to spend more time eating with friends and loved ones. When they are around, get their hands in the food – holding a fork, picking up a strawberry, or holding a dish. A human touch in a food photo always makes the photo better. 

7. Get a cheap iPhone tripod for your kitchen. A tripod like the Gorilla Pod is a great tool to use while cooking. You can hook up your phone for the perfect overhead shot above your workspace, so whenever there is a good moment, you just need to tap to snap a photo. 

8. For once, move the champagne glass. It’s always nice to add flowers, a salt shaker, a coffee mug, or other table accessories in your photo. But tall accessories, like champagne glasses ruin the photo because of their height.

9. Use small, matte plates. You can use beautifully decorated plates if you want, but make sure the food is the hero. Evi’s general rule of thumb is simple and matte. Glass plates catch reflections, which may distract focus from the food. 

10 . Pro tip on tool – here are Evi’s favorite tools. Museum wax, brushes, water spritzer, syringe for piping sauces, and a good light fixture. 

If you have any more questions, feel free to find Evi on twitter. You can also check out Foodstand for all food all the time. We’re still invite only, but you can use the code EVI. Download our iPhone app here.

Ingredient Feature

Block rockin’ beets

June 10, 2015

Beets are everywhere lately, from breakfast to salads to desserts. They are great for adding a pop of color to any dish, and are often added to recipes to bring out that deep red hue. Though red beets are the most well-known, there are also white, orange, and golden beets, with a slightly different taste.  

Some may be intimidated by fancy beet recipes, but they can also be used in very simple (and yummy!) ways, such as pre-boiled bags and pickled beets.  

And, good news- the entire plant is edible from tip to leaves. Use the greens like any other — sauté the beet greens, add them to a salad, or make beet green chips like you would make kale chips.

+ Tips for enjoying:

  • Growing : Begin planting beet seeds one month before your last spring frost date, followed by a 2nd planting 2-3 weeks later.
  • Picking: You want them to be very firm with a dark maroon color (for red beets).  Smaller beets tend to be sweeter and more tender.
  • Storing: Beets last in the fridge for 2-3 weeks. 

Beet appétit!


Beet and Beet Green Fritters (tip to tail!)

Photo Credit: New York Times

Photo Credit: New York Times

Recipe

Ingredients: 1 bunch beets (about 1 lb), peeled and grated; Greens from 1 bunch beets, washed; 2 eggs; 1/2 cup chopped mixed herbs like fennel, dill, mint, parsley; 2 tsp ground cumin; 1 tsp ground caraway; 1 cup bread crumbs; 2 oz crumbled feta; All-purpose flour as needed and for dredging; 1/4 cup canola oil; 1/4 cup virgin olive oil; Greek yogurt or aioli for serving; salt; pepper

Method: Salt the beets generously and leave them to drain for 1 hour. Squeeze out as much liquid as you can, and transfer to a bowl. Wash the beet greens and steam for 2 mins above 1 inch of boiling water. In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, feta, and salt and pepper to taste. Mix well. Cover with plastic wrap and refrigerate for 1 hour or longer. Combine the oils in a large frying pan and hear until rippling.  Take up handfuls (about 1 to 2 tbsps) of beet mixture and make patties.  Fry until golden-brown. Serve with greek yogurt or aioli.

Adapted from the NY Times 


Featured Beet Recipes from Foodstand Posts! 

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Homemade Beet Hummus

Homemade by nhoesterey17  Homemade beet hummus and whole wheat pita chips. A little pre-dinner snack (...so an appetizer?)

Homemade by nhoesterey17  Homemade beet hummus and whole wheat pita chips. A little pre-dinner snack (…so an appetizer?)

Recipe

Ingredients: 1 medium beet, cut into quarters and steamed; 1 can of chickpeas (15oz), drained and rinsed; 3 cloves garlic; 2 tbsp sunflower seeds; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp cumin; 1/2 tsp salt

Method: Steam the beet until easily pierced with a fork.  In a food processor, add beet, rinsed chickpeas, garlic, sunflower seeds, olive oil, lemon juice, cumin, and salt.  Pulse until smooth and well combined. Add more olive oil, or some water one tablespoon at a time to the correct consistency, if needed.  Serve and enjoy! 

 

Beet+ Chickpea Flour Brownies (Gluten-Free)

Homemade by Mokalocks Healthy brownies made with chickpea flour and beet puree. Still a decadent dessert but waistline friendly! The recipe is now on the blog. Link in the bio.

Homemade by Mokalocks Healthy brownies made with chickpea flour and beet puree. Still a decadent dessert but waistline friendly! The recipe is now on the blog. Link in the bio.

Recipe

Ingredients: 1 cup beet puree (about 2 cooked beets); 1 cup chickpea flour; 1/3 cup brown sugar; 6 tbsp of agave syrup; 1 tbsp of coconut oil, melted; 150gr of dark chocolate, melted; 1/4 cup plus 2 tbsp of cocoa powder; 2 tsp vanilla essence; 3 eggs; 1/3 cup of pistachios, chopped (for the topping) 

Method: Preheat oven to 350 degrees. Line a small baking dish (22cm / 9 inches) with parchment paper. Place cooked beets in a food processor and pulse until you get a puree.  Chop the dark chocolate.  Place chocolate and coconut oil in a small bowl and melt it in the microwave. Place the beet puree in a bowl.  Add the eggs and sugar and whisk until combined.  Add the chickpea flour, agave, cocoa powder, vanilla essence, and mix. Add the melted chocolate.  Mix until combined. Pour brownie batter in the baking dish, sprinkle the chopped pistachios.  Bake for 20 mins. 

Adapted from: Cravings in Amsterdam


More Beets around Foodstand!

Mokalocks Beet tartare with whipped goat cheese & a roasted strawberry vinaigrette. Recipe coming soon!

Mokalocks Beet tartare with whipped goat cheese & a roasted strawberry vinaigrette. Recipe coming soon!

vanessamarie can't BEET this veg sushi

vanessamarie can’t BEET this veg sushi

JenniferEmilson I'm in love: millet and beet risotto, baby turnips, 'cinnamon cap' and 'hen of the woods' 'shrooms, and a gooey poached egg. I am so making this risotto! Brunch

JenniferEmilson I’m in love: millet and beet risotto, baby turnips, ‘cinnamon cap’ and ‘hen of the woods’ ‘shrooms, and a gooey poached egg. I am so making this risotto! Brunch

Event Guide

Your Weekly Guide to Good Food: June 8th – June 16th

June 9, 2015

Here are this week‘s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do. 

1. Mon, June 8th, 7PM-9PM | Charlie’s Bar and Kitchen | 112 Lincoln Ave (between Bruckner Blvd& E 134th St | Bronx
The Bronx Slur- Charlie’s Bar and Kitchen

Slow Food NYC’s monthly happy hour! Free and open to everyone.  This month’s is hosted at Charlie’s Bar and Kitchen, one of NY Magazine’s picks for “Best Bronx Bar.” Charlie’s features Southern-influenced cuisine with locally sourced ingredients from Hunt’s Point Market and South Bronx farmers market.  Find them in the back room- there will be $5 draft beer, house wine, and well cocktails until 8PM.  

2. Tues, June 9th, 6:30PM-8:30PM | Brooklyn Grange Flagship Farm in Long Island City | 37-18 Northern Blvd | Queens 
Fresh Cheesemaking with Sprout Creek Farm 
Ricotta be kidding me! Come learn the basics of cheesemaking, from pasture to plate, led by Allison Toepp of Sprout Creek Farm.  Then,  try your hand at whipping up a fresh batch of ricotta to take home, and finish class by sampling some of Sprout Creek Farm’s aged cheeses. Tickets are $40.

3. Fri, June 12th, 6:30PM-9PM | Brooklyn Grange Farm @Brooklyn Navy Yard | Flushing Ave. & Clinton Ave. | Brooklyn
Summer Cooking with Local Creative
Join Local Creative for a night on the Brooklyn Grange rooftop, where you will learn about seasonal produce and urban farming.  The night will include a walking tour of the farm, a raw foods meal prepared together with produce from the farm, and a refreshing sorrel popsicle at sunset. The menu will consist of a shiso, avocado & citrus salad over arugula, accompanied by a summer grain salad featuring mint, radishes, and pea shoots. Tickets are $75. 

4. Sat, June 13th | 1PM- 5PM | Online Webinar
Crowdfunding for Food Entrepreneurs: Webinar/ E-course

This course will be run as a webinar on June 13th from 1pm to 5pm- if you cannot make that, you can take the course at your own pace starting on June 17th.  This course will teach you everything you need to know to launch a successful crowdfunding campaign for your food startup projects.  Learn from Lisa Q. Fetterman, who has raised over $1.3 million for her sous vide startup, Nomiku, through two Kickstarter campaigns.  The course is $99. 

5. Sat, June 13th, 1PM- 5PM | Lavender Lake | 383 Carroll St. | Brooklyn
World Gin Day Festival

Ginthusiasts rejoice! The first annual World Gin Day Festival is here! Join for a tasting of 20+ gins, as well as speciality cocktails.  Tickets are $60 for the public. 

Ingredient Feature

Strawberry fields forever

June 9, 2015

We know– you can’t contain yourself either. Strawberries hit most most markets on the east coast and in the midwest US this week and the frenzy has begun. So break out your favorite fresh strawberry recipes, plan a trip to pick your own, stock up at the market, or hunt for them on your favorite menus – in salads, desserts, cocktails, and everything in between. Before you devour these nuggets of sweetness, get to know them a bit better: 

  • Wearing their hearts (or seeds) on their sleeves– Strawberries are the only fruit to have their seeds on the outside!
  • Not actually a berry! Because berries have their seeds on the inside.  Who would have thunk?
  • A rose by any other name- Strawberries are actually part of the rose family, and strawberry bushes do smell as sweet!
  • So berry popular– Americans eat an average of 3.5 pounds of strawberries each per year. Plus, a study of nine-year-olds showed that more than half picked them as their fave fruit. 

+ Tips for enjoying:

  • Picking: pinch the stem about half an inch above the fruit with your thumbnail and twist to sever.
  • Storing: don’t pre-wash. Store strawberries in the fridge — single layer on a dry paper towel in an air tight container.
  • Purchasing: Strawberries are on the Dirty Dozen list, meaning they absorb more pesticides than other produce. When possible, get organic strawberries that are either certified or from farms that use organic practices.

Adapted from: Food Republic and Strawberry Plants


Featured Strawberry Recipes from Foodstand Posts!

Strawberry + Coconut Pistachio Tart

eatrealfood Strawberry + Pistachio tart. Full recipe on eatrealfoodnyc.comHomemade

Ingredients: 1 cup raw pistachios; 1/2 to 1 cup of medjool dates (depending on how sweet you like it); 1/2 cup shredded coconut; 2 tbsp coconut oil; 1/2 bucket of strawberries (give or take); big handful of fresh mint; COYO (you could whip some coconut cream if you don’t have access to COYO)

Method: Throw all of the ingredients except the COYO and the strawberries into a food processor and mix until smooth.  Press into a 9″ tart tin and transfer to the fridge.  Slice the strawberries thinly and set aside.  Pull the base out of the fridge and spread a thin layer of COYO even on the top, then add the strawberries in any design you like. You have to act pretty fast with this step though as the base will start to “melt” if it is out of the fridge for too long.  Serve with an afternoon cup of tea.

Adapted from: eatrealfood 

Strawberry + Chèvre Ice Cream

Kenanhill Strawberry + goat cheese ice cream made with local, organic ingredients. Recipe on kitchen1204.com. TGIF 🙂 #foodrevolutionday

Ingredients:1/2 lb strawberries; 1/4+ 1/8 cup honey, divided; 2 cups cream; 1 cup whole milk; 3-5 oz plain chévre (fresh goat cheese)

Method:  Remove hulls from strawberries and halve. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl.  Place mashed strawberries in small bowl and mix in 1/8 cup honey.  Step aside to macerate for at least 30 mins. In a medium saucepan, heat the cream and whole milk with remaining honey over medium heat. Stir until honey dissolves and mixture is almost to a boil. Remove from heat. Stir in 3-5 oz plain chévre (to taste) until melted.  Pour mixture into a shallow bowl or dish. Allow ice cream base to cool for a few mins at room temperature.  Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled. Once cooled, mix strawberries (and all the juices!) into base.  Process according to your ice cream churn’s instructions. Remove ice cream from churn and freeze for 4 hours, or until solid. Garnish with fresh strawberries, mint leaves, or balsamic glaze and serve.

Adapted from: Kitchen 1204

 

Strawberry Cheesecake Sponge Cake

BellyRumbles This strawberry cheesecake sponge cake is just so pretty. Recipe can be found here 

Ingredients: For sponge cake: 8 eggs, room temperature; pinch of salt; 330g caster sugar; 360g self raising flour; 120ml milk; 40g butter; For strawberry puree: 500g strawberries, chopped; 110g caster sugar; For Strawberry Cheesecake filling: 500g Philadelphia Block cream cheese, room temperature; 500ml strawberry puree; 3 tsp gelatine powder; To decorate: 300ml of whipped cream; extra strawberries and flowers

Method: This recipe requires about 3-4 hours.  Full recipe at: BellyRumbles.

Adapted from: BellyRumbles


More Strawberries around Foodstand

shannonvittoria Strawberry Rhubarb Compote - thanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

shannonvittoria Strawberry Rhubarb Compote – thanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

spotthefood Strawberry Hokkaido Milk Ice Pop

spotthefood Strawberry Hokkaido Milk Ice Pop

Event Guide

Your Weekly Guide to Good Food: June 1st – June 6th

June 1, 2015

Here are this week’s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do. 

Two Foodstand Events this Week! 

Reminder: Spotlight Event TONIGHT!
Reserve a spot for free with the code: FOODSTANDBETA.
Can’t join us in person? We’ll be live-streaming so you can participate from wherever you are. RSVP here to join the live stream. 

JUNE 5TH: TAKE BETTER FOOD PHOTOS – A Virtual Workshop
Whether you have butter on your fingers, you’re about to dive into your dish at dimly lit restaurant, or you’re running through the market, capturing your favorite food moments isn’t always a breeze. Join us and Foodstander Evi Abeler for a VIRTUAL workshop on how to take great food photos – tips from a pro, for the everyday eats.


1. Tues, June 2nd @7PM| 92nd St Y| Lexington Ave at 92nd St| Manhattan
Chris Fischer and Michael van Valkenburg on Food, Farming, and Creativity
Join Chef Chris Fischer, who grew up farming on Martha’s Vineyard and authoredThe Beetlebung Farm Cookbook, and Michael Van Valkenburg, landscape architect who was raised on a dairy farm in the Catskills, for a talk on the challenges and rewards of small-scale New England cultivation. Chris Fischer will be signing copies of The Beetlebung Farm Cookbook.  Part of Kitchen Arts & Letters Series, tickets are $30.

2. Wed, June 3rd @6:30PM|The Tenement Museum| 103 Orchard St at Delancey St| Manhattan 
Tenement Talks: Vegetarian Cooking: Past and Present
Calling all vegetarians and those who love to cook for them! Join for a talk comparing vegetarianism of the past to today, along with a tasting from the Vilna Vegetarian cookbook, originally published in 1938.  The book’s translator, Eve Jochnowitz, and neighborhood vegetarian restaurateur, Amanda Cohen (Dirt Candy), will be interviewed by culinary historian Jane Ziegelman.  Tasting by historic gastronomist Sarah Lohman.  This event is free and seats are first come, first served. Doors open at 6pm.

3. Thurs, June 4th @ 7PM| 92nd St Y| 92nd St at Lexington Ave|Manhattan
Straight Up Recipes and Lore: Negroni vs Old-Fashioned
Calling our drink connoisseurs for a talk on the histories of two of the world’s most iconic drinks.  It will be led by Gary Regan, author of The Negroni: Drinking to La Dolce Vita, and Robert Simonson, author of The Old-Fashioned: The Story of the World’s First Classic Cocktail, with Recipes and Lore.  Both will be signing copies after the event.  Part of the Kitchen Arts & Letters series, tickets are $35.

4. Sat, June 6th| 10AM to 5PM| Industry City| 241 37th St.| Brooklyn
CoffeeOne: New York Coffee Week
Coffee before talkie! Wake up on Saturday morning and celebrate New York Coffee Week.  CoffeeOne is a day to gather world-class vendors and avid consumers who support the New York coffee industry.  Featuring local coffee samples, beer and food vendors, music, a latte art competition, and more!

5. Sat, June 6th, 12PM-5PM| Historic Richmond Town| 441 Clarke Ave| Staten Island
Uncorked
Enjoy a Saturday stroll through the historic town with samples from local chefs.  Traditional recipes, fine wines, American dishes, and ethnic flavors are sure to make for a tasty day. Tickets are $35 for adults, $10 for children at the door- $28 adult tickets online until two days before.

Event Guide

Your Weekly Guide to Good Food: May 25th – May 31st

May 25, 2015

Two Upcoming Foodstand Events:

Monday, June 1st – Our next Foodstand Spotlight in partnership with Slow Money NYC. If you can’t make it in person, join us virtually by RSVP’ing here. 6:30PM – 8:30PM EST.

Friday, June 5th – We’re hosting a FREE virtual workshop on how to take great food photos – pro tips from Foodstander Evi Abeler for the non-pro. 1pm – 2pm EST. RSVP to join. 


1. Mon, May 25th @12PM | Birds & Bubbles | 100 Forsyth St. | Manhattan
Memorial Day the Southern Way: Low Country Boil
Spend your Memorial Day the Southern way! Join Chef Sarah Simmons for a day soaking in the sun over a table loaded with shrimp, sausage, corn on the cob, slaw, and more.  The party will be outside (weather permitting) on the beautiful patio of her restaurant, Birds & Bubbles. The tickets are $95, which will get you snacks, starters, the Low country Boil, dessert, and three different types of sparkling wines & champagnes.

2. Tues, May 26th, 7PM-9PM | Runner&Stone | 285 Third Ave | Brooklyn
Slow Food NYC’s Monthly  Happy Hour- The Brooklyn Slur, Runner&Stone
A fun, informal happy hour, and also a chance to talk to the leadership of Slow Food NYC! This month’s is hosted by Runner&Stone, the neighborhood bakery, restaurant, and bar, with a menu focused on local, seasonal ingredients that grown, produced, packaged, and transported in a responsible manner.  Free and open to all!

3. Tues, May 26th @ 7:30PM | Leonard Nimoy Thalia at Symphony Space | 2537 Broadway at 95th St | Manhattan
Five Boroughs Food Talk: Markets
Come celebrate the revival of the NYC marketplace in a building that was once Astor Market- a classical emporium of produce, fish and meat.  Join host Gabriella Gershenson and  guests including Gabrielle Langholtz, editor in chief of Edible Manhattan and author of The New Greenmarket Cookbook, Meredith Tenhoor, Associate Professor at Pratt Institute’s School of Architecture, Eli Zabar of Eli’s Manhattan and many markets and restaurants of the Upper East Side, and Jessamyn Rodriguez of Hot Bread Kitchen for a great talk.  Tickets are $15.

4. Wed, May 27th | 7PM to 9:30PM | Brooklyn Winery | 213 North 8th St | Brooklyn
Food+Tech MeetUp: The Business of On Demand Food
Have you been fascinated by the bustling world of startups that deliver cooked meals, recipe kits, and groceries on demand? Join for a panel about insights on business models, technologies, and lessons learned from the leaders of Munchery NYC, Instacart NYC, DoorDash NYC, and GoodMeal. There will be networking and snacks from Munchery, GoodMeal, and Ox Verte and drinks from Drizly before the presentations at 7:30pm, and afterwards! Tickets are $20.

5. Sat, May 30th, 10AM-12PM | Counter Culture NY Training Venue | 376 Broome St. | Manhattan
Sustainable Spring Open House at Counter Culture
Join for a lovely Saturday morning with great coffee and speakers from Counter Culture and Gowanus Cancal Conservancy talking about their organizations’ sustainability efforts.  Sustainable Spring is an opportunity to make tangible connections between the global issues in coffee-producing communities  and the communities where our employees, our families, and our customers live.

Ingredient Feature

Shake you Matcha-Maker

May 20, 2015

Green lattes, cookies, cocktails, and the likes are cropping up all over Foodstand. So what’s the skinny on this green antioxidant-rich pixie dust called MATCHA? Here are 9 things to know to get better acquainted…

What is it really?

  • It’s ground up green tea leaves. “cha” means tea and “ma” means powder. Profound, isn’t it?
  • It’s not new. At all. It’s actually older than the sandwich. Monk Eisai was the first person to grind up green tea leaves and drink it in powder form in the 12th century. For generations after, the Japanese tea ceremony, an elaborate ceremony that takes much longer than your 3pm tea run, has carried on the matcha tradition.
  • It tastes / smells like freshly ground baby veggies, with a hint of sweetness.

What’s the bandwagon about?

  • Matcha has three times more cancer / heart disease / virus-fighting antioxidants as green tea.
  • It’s versatile. You can use it for hot and cold beverages, ice cream, hummus toppings, smoothies, and everything in between.
  • It’s balanced. Monks and matcha-lovers love the balance between caffeine and the calming effects of L-Theanine, an amino acid.

How do you handle it? 

  • Matcha stays good for a year on the shelf, but once the package is opened, it should be used in 3-4 weeks.
  • Store it in the fridge or a cool, dark, dry place in an air tight container.
  • The powder should be bright, electric green. If it’s dull or yellow, it probably has gone bad.

Adapted from: The Kitchn and Greatist


Matcha Tea

Photo Credit: 5th Joy Photo Credit: 5th Joy

This is the traditional preparation of matcha tea- you’ll need the tea, a bowl, a small scoop, a sifter, and a bamboo whisk, known as a chasen. The bamboo whisk will help you get the right froth, so probably worth investing!

Ingredients: 1 tsp Matcha green tea powder; hot water

Method: Scoop about 1 tsp Matcha powder onto the sifter over your small bowl. Little tea pebbles will remain in the sifter- break these until they’re small enough to pass through the sifter. Add a small amount of hot (but not boiling) water- just enough to make the tea into a paste. When the matcha is mostly dissolved, add hot water to about 2/3 your bowl’s capacity. Whisky briskly, making Ms or Ws in the bowl, until you have an even covering of bubbles.

Adapted from Fifth Joy

Matcha, Matcha Rice with Pistachio and Chocolate

Photo credit: Matcha Los Angeles Photo credit: Matcha Los Angeles

Matcha is used a lot in desserts and beverages, but here’s an interesting recipe for a dinner dish! The combination is matcha, pistachio, and chocolate is amazing.

Ingredients: 1 cup Arborio rice; 2 1/3 tbsp Matcha green tea powder; 2 1/2 cups water; 3 tbsp sugar; 1/2 tsp cornstarch or flour; 100g dark or milk chocolate, melted; 2 tbsp ground pistachios; chocolate flakes for sprinkling

Method: Mix 2 tbsp Matcha and 2 tbsp sugar with 2 cups of water. Cook cup of rice with green tea mixture until rice becomes soft and liquid has been absorbed. Stir 2 tbsp of pistachios into the rice. In two bowls, divide 1/3 rice in one bowl and 2/3 rice in the other bowl. Mix the melted chocolate with the 1/3 rice and let cool. With a round mold for shaping food, put a layer of green tea rice. Flatten, put a layer of chocolate rice, and then green tea rice again. Sprinkle with pistachios, chocolate flakes and matcha. In a small saucepan, boil 1/2 cup water. Add one tsp matcha, one tsp sugar, and the cornstarch. Stir vigorously until you reach a dense consistency. Serve with the rice.

Adapted from Matcha Los Angeles

A Match-a Made in Heaven Julep Cocktail

Photo Credit: The Bojon Gourmet Photo Credit: The Bojon Gourmet

Ah, the caffeinated cocktail, truly in a league of its own. Matcha goes well in many cocktails- try this not-too-sweet, citrus-y one to start!

Ingredients: 2 tsp matcha; 1/2 cup bourbon whiskey; 1/2 cup lightly packed fresh spearmint leaves; 3/4 cup cool water; 2 tbsp organic blonde cane sugar; 2 tbsp fresh lemon juice; ice

Method: Place matcha in a bowl, and gradually work in 1 tbsp of water, until it is a smooth paste. Gradually stir in rest of water. Mash mint leaves and sugar with a muddler in a jar or measuring cup until sugar is dissolved and leaves are bruised. Stir in the bourbon and 2 tbsp of lemon juice. Strain the mixture through a fine mesh sieve, pressing on the mint. Pour into two ice-filled tumblers and garnish with mint leaves.

Adapted from The Bojon Gourmet


Matcha-Makers Shakin’ Around Foodstand

Matcha Protein Pancakes- recipe up on Niatrition.com
Ingredients: Banana, Flax Seeds, Spinach, Egg white, Protein powder, Matcha

Homemade by NiaTrition


Match green chia seed pudding layered with banana and plain greek yogurt.  An excellent post-workout energy boost and packed with protein!
Ingredients: Almond Milk, Almonds, Banana, Chia seeds, Greek Yogurt, Matcha

Homemade by nhoesterey17


Addicted to Matcha
Ingredients: Almond Milk, Coconut Sugar, Matcha, Love
Location: Matcha Cafe Wabi

By Simply Seema


Never tried Matcha before? Let us know if this week’s post inspired you to give it a shot. Drop us a line at team@thefoodstand.com.