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Posts Tagged ‘everybody’

Adorably Mini: Where to Find Micro Veggies, Chocolates, and Customizable Candy

Posted on: September 22nd, 2016 by Ellen Swandiak

Make party bites even more tempting with micro-minded ingredients: baby veggies, mini-printed bon-bons, and candy you can customize.

[1] Elevated Crudite Supermarket plastic trays of cut-up cauliflower, baby carrots, and celery sticks, anchored by a tub of ranch dressing, no more. Upgrade your tired crudité platters of yore with mini versions of your favorite spring veggies, small, tender, and crisp. These tiny varieties of produce, perfect for a healthy, raw party bite, can come either as “baby” vegetables picked before growing to their full-size or miniature varietals cultivated to petite proportions. Think mini heads of spiky bright green romesco cauliflower, micro cucumbers that look like tiny watermelons, and real baby carrots with their tops on, not the whiddled, dried out versions from a bag. Not only do they look very cute, these veggies tend to be milder and sweeter than their adult counterparts to boot. Dunk in your favorite hummus or whip up a quick Green Goddess-inspired dip by zapping Greek yogurt, your favorite fresh, leafy herbs, a bit of garlic, and lemon juice in a food processor.

[2] Mini Produce Sources Look for mini produce in local specialty food shops and farmers’ markets in spring and summer or special order through an online source. Marx Foods sells a “Tiny Crudite Mix” that includes a seasonal variety of veggies with their slender stalks still attached, making it the perfect cocktail food, no toothpicks necessary. Specialty Produce carries a huge variety of unique produce varietals, including mini sweet bell peppers and cucumbers with colorful yellow flowers attached. Go to The Chef’s Garden for their beautiful tender microgreens of all types and their sweet, crisp baby turnips, radishes, and carrots.

HOBNOBMAG micro veggies, chocolate, candy

[3] Tumbador Chocolate The mini patterns on these fine chocolates will get your gang cooing. Executive Pastry Chef Jean-François Bonnet (formerly of restaurant Daniel) works with only the finest ingredients in the world—exotic fruits, spices, fresh herbs and regional flavors. You can also order custom designed chocolates, attuned to your palate. tumbadorchocolate.com

[4] Papabubble New York Take a look at these tiny bits of fun. Papabubble is an artisan candy making academy, where aspiring candy artists get trained in the intricacies of working in the medium of molten sugar. Picture these cuties atop a cupcake, or set around the party in tiny dishes. The flavors are bright, fresh and fruity. Check the website for their other styles, like the #1 Dad mix, the Mazel Tov mix, the Thank You mix—or have a custom candy made just for you. papabubbleny.com

Instant Success: Dinner Party Shortcuts

Posted on: December 21st, 2015 by Ellen Swandiak

With weekend guests, you need to have stuff on hand. HOBNOB suggests stocking your pantry and freezer with these sophisticated flavors and dinner party shortcuts—so you come off as a hosting pro.

As part of the plan for hosting weekend guests, we found some fab ingredient to have on hand: a sensational American caviar in two price ranges, a collection of intense sophisticated sauces to accent your cooking, a line of instant cheesecakes and for the purists, the taste of just picked herbs from the freezer.

[1] Kelley’s Katch Kaviar This company produces caviar that rivals its Russian counterparts. Kelley’s Katch, a small producer based out of Savannah, Tennessee, harvests roe from wild fish from throughout the American South. The Kelleys, a husband and wife team, have been in the caviar business for over twenty years, and they own their own boats and processing and packing facilities, cutting out the middleman and passing savings along to their customers. Choose from their most popular paddlefish roe ($30 for 2 oz tin) or an even more luxurious option, American sturgeon ($99 for 2 oz tin) , seen in the photo. kelleyskatch.com

[2] La Maison Signature Sauces Whipping up dinner for weekend guests without sacrificing flavor and quality is easy with these sauces. La Maison’s line is made with fresh, flavorful ingredients, that can be used as a sauce on pan-seared steaks and chops; a glaze for roasts or vegetables; or as a creamy base for casseroles and pastas. Choose from a range of flavors, including red-wine based Burgundy Peppercorn, smoky Chipotle cream, spicy Thai Coconut Curry, herbaceous Pesto Cream, and rich Sherried Mushroom. $8 for 9 oz jars. vermontsigsauces.appspot.com

HOBNOBMAG Dinner Party Shortcuts

[3] Just in Time Gourmet: Key Lime Cheesecake Just in Time Gourmet’s dessert mixes are perfect for busy weekenders with a sweet tooth. So easy to put together that guests can get in on the cooking action too, their mixes only require a few additional ingredients like cream cheese and a graham cracker crust. Luscious and not too sweet, their cheesecake line, which includes Lemonade, Key Lime Cheesecake, Pumpkin Pie, and Caramel Apple flavors, is our favorite for family gatherings. About $9. phoenixfoodco.com Get it online at amazon.com

[4] Daregal Frozen Fresh Herbs Daregal’s frozen fresh herbs are the next best thing to picking herbs straight from your garden. Their herbs are harvested, washed, chopped (only the tender leaves are used), and frozen within three hours, maximizing freshness and flavor. Stored conveniently in your freezer for use all year, they can be used straight from the container, no thawing necessary. With more flavor than dried herbs, and more convenience than fresh herbs (no spoilage, no prep), stock your kitchen with chopped basil, parsley, cilantro, tarragon, chives, and more (organic varieties also available). About $3. Darengal

Healthy Party Snack: Caramelized Brussels Sprouts with Black Truffle Dip

Posted on: November 13th, 2015 by Ellen Swandiak

When entertaining, you never want your guests to be without food or drink! That’s why it’s important to plan to have some nibbles around while you are preparing dinner and starting to imbibe. I came up with this healthy party snack to take advantage of the fall harvest, when Brussels sprouts are at their peak of sweetness and are abundant everywhere. I paired it with a dip made of  black truffle pâté mixed with sour cream, to give it even more dimension. Tip: Make sure to really caramelize the Brussels sprouts in the pan for full flavor effect. You can have this dish served in 15 minutes, to great applause.

I developed this recipe as part of a plan for hosting weekend guests. The plan gives you ideas for serving from Friday night to Sunday afternoon. This is the welcome snack, the one to serve before dinner on Friday night. See the whole plan at this link.

MAKES ABOUT 2 CUPS

MAKE THE BRUSSELS SPROUTS

1 TB olive oil
1 onion, chopped
1 clove garlic, chopped
—
1 TB olive oil
4 CUPS Brussels sprouts, cut in half (14 oz)
1/2 tsp sea salt
—
Heat a heavy skillet over medium-high heat. Heat olive oil and add onions. Saute until caramelized, about 7 min. Add in garlic about 6 min, and saute with onions for one minute. Remove from pan and set aside.

Add olive oil to the pan with Brussels sprouts. Let sit for 5-7 min to caramelize and blacken, then stir and let cook for an another 5-7 min. (Add oil to the pan if it starts to dry out.) Stir onions/garlic back in. Season with flaky sea salt.

MAKE THE BLACK TRUFFLE DIP

1 CUP sour cream
2 TB La Rusichetta Black Truffle Pâté
pinch salt
—
Mix together in a small bowl.

A Late Autumn Cocktail with Cider

Posted on: November 13th, 2015 by Ellen Swandiak

The assortment of sweet and spicy notes in these ingredients are perfect for the late fall season and the focus of this month’s Autumn cocktail with cider.

This cocktail takes advantage of the ciders appearing in your local liquor store and mixes beautifully with vodka, a sweet touch of cola, and salty grapefruit. The bitters pull it all together.

DETAILS ON THE INGREDIENTS:

[1] Signature Cocktail: East Cider Apple and fall flavors are emphasized in this slightly sweet and fizzy seasonal cocktail. Take advantage of the ciders now appearing in your local liquor stores. See the recipe with this post.

[2] Shacksbury Classic Craft Cider Some of the most gnarled trees in New England and old world orchards in England and Spain go into making this intense cider from Vermont. Cider is slowly fermented with cultured yeast in stainless steel, then aged for six months. The flavors really hold up in a cocktail. $9. shacksbury.com

hobnobmag Autumn Cocktail with Cider

[3] Industry Standard Vodka Direct from Brooklyn, and distilled from sugar beets, Industry Standard boasts a fruity, complex flavor with hits of vanilla and spice. Vodka “made by nerds” utilizes yeast grown in an on-site lab, from a strain originating in beet fields of France, thus adding dimension to the vodka’s delicate flavor. Go and see how its made for yourself! A tasting room is open to the public, and offers tours, cocktails, plus views of New York Bay every Friday and Saturday from 4 to 10PM, no reservation required. $36. drinkicd.com

hobnobmag Autumn Cocktail with Cider

[4] More Good Syrups Using locally sourced and organic ingredients, More Good has created a line of hand-crafted soda syrup concentrates. In this month’s cocktail we added a bit of the Cassia Kream Syrup whose recipe started out as a take on historical cola, but has added cinnamon and vanilla. With 50% less sugar than main stream sodas, this is the one to use with your Soda Stream. Their shop in Beacon, NY, also offers organic loose leaf tea, organic & fair trade herbs and spices, an extensive selection of over 50 flavors and varieties of cocktail bitters. Another reason to drink More Good: founder Jason Schuler, has partnered with Generosity.org in an effort to make clean water accessible to everyone on the planet, and the company has raised thousands of dollars for the cause. $13. drinkmoregood.com

[5] Bittermilk No. 5 Charred Grapefruit Tonic with Bulls Bay Sea Salt Bittermilk has created a line of cocktail mixers that each feature a bitter agent, a sweetener, and an acid—thus contributing to a well-balanced cocktail. The company is the brain child of husband and wife, Joe and MariElena Raya, of Charleston, South Carolina, a couple with deep roots in the restaurant/bar industry. In developing the No.5, lime and lemon juice were combined with cinchona bark, (the source of quinine for tonic). Fresh grapefruits are peeled and the skins are charred to help bring out bitter yet refreshing notes, then a touch of sea salt helps pull savory caramel notes and rounds out flavor. Works well with any light spirit. $15. shop.bittermilk.com

hobnobmag Autumn Cocktail with Cider

[6] Junior Merino Cachaca Lavender & Yuzu Bitters Junior Merino’s Intensives do the job of intensifying flavors in cocktails, and add complexity and elegance. Each is created with a different spirit base, which gets infused with botanicals. In this month’s cocktail we added a few drops of Cachaca Lavender and Yuzu. Also perfect for salad dressings, marinades, ceviche, soup, stew, desserts or seafood. $18.

Roasted Carrots with Creamy Kale Dip: A Tricolor Harvest Splendor

Posted on: October 9th, 2015 by Ellen Swandiak

When coming up with recipes for entertaining, I always like to include the idea of healthy ingredients. So, during the fall, when carrots are at their peak, a tricolor of roasted carrots could be the sweetest dish on the table. They make a nice match to the Creamy Kale dip, whose base is ricotta and yogurt, with added blend of spices in the mix.

The deep purple and orange tones of the carrots mimic an orange and black color duo, perfect for Halloween or Day of the Dead parties. Check the link to see the whole menu, which celebrates the harvest in a party-friendly way.

MAKES ABOUT 60 CARROT STICKS AND ABOUT 2 CUPS OF CREAMY KALE DIP

ROAST THE CARROTS…PREHEAT OVEN 400ºF

1 LB tricolor carrots, with green tops
2 TB EV olive oil
1 tsp honey
1 TB thyme, minced
—
Place carrots in a row on a baking sheet lined with parchment, drizzle with olive oil and honey, then sprinkle with thyme. Roast for 1 hour.

MAKE THE CREAMY KALE DIP

2 TB EV olive oil
1/2 tsp red pepper flakes
3 cloves garlic, minced
1 bunch curly kale, sliced into thin ribbons (about 6 cups)
1/2 tsp salt
—
1 CUP fresh ricotta cheese
1/2 CUP Greek yogurt
1 TB thyme, chopped
juice from 1/2 lemon
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
—
In large pan, heat olive oil. Add red pepper flakes, garlic, saute 30 sec. Add kale, salt, and cook covered, stirring occasionally, for 3-4 min till cooked through. Allow to cool.
Transfer to food processor. Add rest of the ingredients and pulse until smooth.

TO SERVE

thyme, minced, for garnish (optional)
—
Present carrots on a serving platter with a bowl of the creamy kale dip, sprinkle with more thyme.

Stuffed Apricots with Pistachios and Cream: A Slippery, Creamy Dessert

Posted on: October 9th, 2015 by Ellen Swandiak

When looking for a fruity dessert, that’s not too filling, apricots can fit the bill. To make these stuffed apricots with pistachios we started out with dried apricots, so this is something you can make even when apricots are not in season. Amazingly, they come back to life, and make the most amazing syrup. You can eat then with just the syrup, if you like, but adding the marscapone gives it a little richness, and the nuts add a little crunch and complement the fruit nicely.

This recipe creates an oozy, sweet light dessert, nice to include on your Halloween party menu featuring a graphic orange and black combination of things.

MAKES 20 BITES

SOAK THE APRICOTS

20 dried apricots
2 cups water
—
Soak the apricots in cold water overnight.

COOK THE APRICOTS… MAKE THE SYRUP

1/2 CUP turbinado sugar
squeeze of lemon juice
—
Remove apricots from liquid. Add the liquid to a pan with sugar and bring to a boil. Reduce heat and cook for 5 min. Add apricots and simmer for 20 min till apricots are tender. Remove apricots, continue simmering liquid another 20 min till the liquid thickens to a syrup. Remove from heat, squeeze in lemon juice. Allow to cool. Transfer to a squeeze bottle and refrigerate.

MAKE THE CREAM FILLING

1/2 CUP mascarpone cheese
1/4 CUP pistachio nuts, chopped finely
1/2 TB lemon thyme, minced
—
Mix ingredients together in a bowl.

CREATE THE BITES

cooked apricots
cream filling
1/8 CUP pistachio nuts, chopped
syrup
powdered sugar, for garnish (optional)
—
Cut apricots in half leaving one side attached. Spoon in cream filling, and close. Roll edge in pistachios. Drizzle syrup on top. Spear with small fork. Dust with powdered sugar.

Chipotle Salsa with Brown Tomatoes: A Deeper Tone

Posted on: October 9th, 2015 by Ellen Swandiak

When you see brown tomatoes in your supermarket, give them a shot. They are mild and juicy and work wonderfully in a salsa. Tip: Removing the seeds from the tomatoes makes for a chunkier, and less wet salsa, and much nicer to eat.

We chose to plate the chipotle salsa with blue corn tortilla chips to continue the serious deep mood. This will make a statement on your party buffet for sure. This recipe is part of our Halloween menu, which conforms to an orange and black color theme to give your buffet a holiday feel.

MAKES ABOUT 2 CUPS

GRAB A NICE SHARP KNIFE…

5 brown tomatoes
1 can of chipotle peppers, chopped, adobo sauce reserved
juice of half lime
2 TB cilantro, chopped finely
—
To create nice little tomato chunks, cut a slice off the top, then cut in half, scoop out the seeds with a spoon, and flatten. In a bowl, mix in chipotles, lime juice, and cilantro. Depending on how spicy you want it, add adobo sauce incrementally.

Marinated Black Olive Bruschetta: Back in Black for Halloween

Posted on: October 9th, 2015 by Ellen Swandiak

Bruschetta is a fun party offering, where you can set our pre-made toasts, or just let your guests make their own. We chose crinkly Moroccan olives for this Black Olive Bruschetta, because of their intense taste, and the ability to hold up to the marinade without getting mushy. They lost a little of their leathery texture and soaked up the flavors nicely. The orange slices and curls add to the orange and black theme, in addition to giving the olives an additional level of taste.

Halloween and Day of the Dead parties are getting spookier by the minute! See the full menu in our party theme Spooky Harvest: a squid ink pasta, roasted carrots, and tomato soup—to name a few recipes in the party mix.

MAKES ABOUT 30 BITES

MARINATE THE OLIVES

2 CUPS black olives
1/2 tsp red pepper flakes
2 tsp orange zest
3 slices orange
4 cloves garlic, minced
4 TB parsley, chopped
EV olive oil
—
Lightly crush the olives, and transfer to a glass jar with a lid. Add the spices and cover with olive oil. Allow to marinate at room temperature for 1 to 3 days, shaking the jar occasionally.

MAKE THE BLACK OLIVE BRUSCHETTA

crusty baguette, cut into thin slices
EV olive oil
orange curls, for garnish
thyme, minced, for garnish
—
Drizzle olive oil onto bread. Take marinated olives and crush 3 onto each baguette slice. Top with orange curls and a touch of thyme. Or just leave out the ingredients and let guests make their own toasts.

Chicken a Whole New Way—Dressed in a Smoked Cumin Mayo

Posted on: September 6th, 2015 by Ellen Swandiak

Make chicken a whole new way. We accomplished this with The Smoking Gun by PolyScience, which adds smoke flavor without adding heat. Guys, and gals, will love using this gadget. The Smoking Gun is perfect for smoking just about anything—mayo, butter, juices, you-name-it. You’ll be really surprised at how much flavor can be added in a minute amount of time, the mayo only needed about two minutes.

We love this recipe as part of the classy menu we created for serving while watching the big game. Sports fans can graze on these bites all through the game. Alternate serving idea: Mix the smoked mayo with chicken bites to create a chicken salad and serve atop crackers or make mini sandwiches.

MAKES ABOUT 80 BITES

GRILL THE CHICKEN BREASTS

1 LB chicken breasts
smoked salt
—
Get a grill pan nice and hot. Cut breasts into uniform thickness, if necessary, separate the tenderloin. Sprinkle with smoked salt. Grill.

MAKE THE CUMIN MAYO

2 TB mayo
1/2 tsp cumin
1/4 tsp smoked salt
—
herbs, for garnish (optional)
—
Mix ingredients together in deep bowl. Spread mayo around the sides to create a lot of surface. Cover bowl in plastic wrap, with the tube from The Smoking Gun inserted. Place wood chips in gun, light it as you would a pipe. Turn on the gun, and allow smoke to fill bowl, about 20 secs. Shut off gun. Allow smoke to remain for 2 to 3 min, (the longer you leave it, the more intense the result will be). Remove plastic. You will get a waft of smoke here, so avoid area with smoke detector. You might want to open a window for a minute to allow smoke to dissipate.

MAKE THE BITES

With a sharp knife, cut breasts into bite-size pieces. Put a dollop of the mayo on the bites using a small spoon. Spear with toothpick. If you have any oregano, parsley or chives around, chop and sprinkle over the bites to decorate.

Greek Pantry: Authentic Olive Oil, Sweets, Sauces and More

Posted on: August 3rd, 2015 by Ellen Swandiak

If you are cooking Greek food, you need to gather a few essentials. Here are a smattering of high-end products that are the must-haves for your Greek pantry.

Support Greece in the most fun way: by eating their products. We’ve gathered a selection of goods imported straight from the homeland, plus products made with handed-down recipes by second and third generation Greek Americans. Kali orexi! [Bon appetit!]

[1] Five Organic Extra Virgin Olive Oil

This super design-y bottle stands for an excellence you can sense before even tasting it. Using hand-picked, sustainably-grown Koroneiki olives from Finiki Lakonias, Greece, the oils have no additives and are produced using a method of cold extraction at low temperatures, resulting in very low levels of acidity. The packaging, in matte black, allows it to be displayed prominently on the counter or buffet. Check the entire line for other extraordinary olive oils, in matte white bottle, and special edition Swarovski crystal Five. So giftable. $24. fiveoliveoil.com Available online at hellenicfarms.com

[2] Navarino Icons Spoon Sweets

Start a Greek tradition in your household: offer a sweet preserve to arriving guests, along with a glass of cold water to kick off the gathering. These flavor-packed “spoon sweets” are made by gently boiling seasonal fruit for hours—or even for days (as the tomato version is), resulting in sweet gem-like delights that are a perfect accompaniment to strong cheeses, Greek yogurt, or even atop ice cream.

Choose from three varieties: tomato, olive, and the limited edition orange. The olive variety is made by simmering Kalamata olives, pitted and stuffed with almonds, and brewed in an intoxicating syrup of fresh orange juice, wine, honey, herbs, and spices. The tomato variety is simple but sweet, using only three ingredients: sugar, lemon, and fresh tomatoes picked in August.

Navarino Icons is an incredible company committed to distributing authentic products created by small-scale producers on the coastal region of Messinia in the southwest Peloponnese. Their food products are all prepared using recipes handed down for generations, and always with respect for local traditions. $16-$18. navarinoicons.com Available online at hellenicfarms.com

[3] Olympia Provisions Loukaniko Sausage

Based in Portland, Oregon, Olympia Provisions (formerly Olympic Provisions) is making America’s best charcuterie, and though it’s almost impossible to choose, one of their best products is their loukanika, a traditional Greek salami boldly flavored with garlic, cumin and a touch of orange zest. The recipe itself was passed down by “Old Man Cairo,” the father of head salumist Eli Cairo.

Cairo, who is a first generation Greek American, grew up with his father making charcuterie from scratch at home, where doing things the old fashioned, handmade way was the norm. Lucky for us, Cairo has taken up his father’s craft, and now he and his fellow salumists at Olympia Provisions are taking charcuterie in America to new heights, using nearly extinct old world techniques, aging his salumi naturally and slowly, and using hand-butchered antibiotic-free Pacific Northwest pork. olympiaprovisions.com

hobnbomag Greek Pantry

[4] Kaldi Greek Cooking Sauces

Kaldi’s line of all-natural cooking sauces make recreating your favorite long-simmered Greek specialties simple and easy—all you need is to add beef, chicken, shrimp, or your favorite vegetable.

Choose from sauces based on traditional Greek dishes: the hearty veggie-packed PLAKI, perfect with beans or fresh vegetables; the sweet and savory PORTOKALI made with blood oranges, olives, ginger, and tomatoes on seafood or fish; SAGANAKI, woven with quintessential Greek flavors of anise, black olives and capers; and the deep rich STIFADO made with red wine, onions, and allspice over beef, lamb, or chicken. There’s no limit to the scope you can bring to these one-pot creations—just think of these sauces as an amazing base to jump off from. amazon.com

[5] Ariston Wildflower Honey

This month’s Halloumi and Ham bites were highlighted by a lime-honey-lemon verbena sauce, in which we featured this delicious honey. Bees have a field day in Messinia, an untouched area of Greece, where wildflowers bloom in glorious profusion. Add a jar of this to your cheese board, or tea service. $6. aristonspecialties.com

hobnbomag Greek Pantry

[6] Ballard Family Dairy and Cheese

Halloumi, traditionally made with goat and sheep’s milk, is the most famous cheese of Cyprus, Greece. The name Halloumi is derived from the Greek word “almi”, which refers to the brine solution that is used to preserve the cheese. Salty, tangy, and with a very elastic texture, Halloumi’s high melting point makes it perfect for grilling, as it can magically brown without devolving into a melty mess.

Since the name Halloumi is a protected product of Cyprus, this American brand calls their version Idaho Golden Greek Grillin’ Cheese, which is made using a traditional halloumi recipe but with 100% Jersey cow’s milk, which has a higher butterfat content.

Ballard’s award-winning version is not your everyday squeaky, vacuum-packed variety. Cooked to crisp, golden perfection and with a rich bouncy bite, we daresay Ballard’s American-made cheese is a mighty rival to its Greek counterpart. The Ballard family started their small dairy nine years ago with the strong belief that loving care and a healthy diet would create not only higher quality milk, but also happier cows. $16.50 ballardcheese.com

Mini Portions of Dessert: Walnut-Pecan-Raisin & Cream Cigars

Posted on: August 2nd, 2015 by Ellen Swandiak

Phyllo dough comes in handy for creating these mini portions of dessert. Some tips for working with phyllo: It’s very important to keep them under a damp paper towel to prevent them from drying out while you are working with the sheets. Also, covering the finished rolls as you go will ensure a proper result. These can be made a day ahead, and stored in an airtight container in the fridge. If you want to maximize numbers, cut each phyllo sheet into 9 rectangles instead of 6, and you will have 90 rolls.

I developed this recipe as part of a Greek food party menu. If you love Greek food, see more of the plan for hosting a Greek-themed party.

MAKES 60 CIGARS (6.5 INCHES)

PREHEAT OVEN 400ºF…TOAST THE NUTS

3/4 CUP walnuts
3/4 CUP pecans
—
Toast nuts in a heated skillet for about 2 min, set aside to cool. Roughly chop.

PREPARE THE FILLING…GET OUT THE FOOD PROCESSOR

6 TB brown sugar
1 tsp ground nutmeg
pinch s + p
—
1 CUP golden raisins
toasted nuts
16 oz cream cheese, room temperature, cut into chunks
—
Pulse dry ingredients together. Add the rest of the ingredients and process until smooth. Put into a piping bag and set aside.

HOBNOBMAG Recipe Walnut Pecan Raisin Cream Cigars

MAKE THE CIGARS

20 sheets phyllo pastry
2 sticks salted butter, melted
brown sugar
—
Lay a sheet of phyllo out and brush lightly with butter. Dust with sugar. Lay another sheet of phyllo on top and brush with butter again. Using a sharp knife, cut the phyllo into 6 rectangles.

Pipe a line of filling near the bottom of each rectangle. Roll the pastry over the filling tightly, squeezing gently. Brush the seam with melted butter to seal, then all over. Place cigars on a baking sheet lined with parchment, seam side down, under a damp paper towel till ready to bake.

Bake the cigars on the oven’s middle shelf for 17 min, till they are flaky and a light golden brown. Serve stacked geometrically or vertically in a tall glass.

Grilled Eggplant Slices Stuffed with Herbed Feta

Posted on: August 2nd, 2015 by Ellen Swandiak

Make sure to get high quality feta, one that has a bit of a kick to it, preferably whole, not crumbled. Fresh herbs are mandatory to add new dimension. I grew some lemon basil this year and cannot get enough of it, it really takes basil up to another level. If you can’t find any, go for regular basil or even lemon verbena.

Get your eggplants from your local greenmarket—now is the time. And make sure not to cut them too thin, 1/4-inch is ideal, any thinner and they will not hold the feta, any thicker and you will not be able to fold then over. We have more recipes with a Greek bent in our party theme that showcases the best in Greek ingredients,.

MAKES ABOUT 25 BITES

GRILL THE EGGPLANT

2 eggplants, cut into 1/4-inch-thick slices
pastry brush
1-2 CUPS EV olive oil
s + p
2 TB dried oregano
—
Brush one side of eggplant slice with oil and season with s + p and oregano. Heat a grill pan or bbq, and place eggplant seasoned side down. Oil and season other side. Grill about 2 to 3 min each side, till cooked through. Allow to cool slightly before assembling bites.

MAKE THE HERBED FETA

16 oz feta cheese, room temperature
1 TB lemon basil, minced
1 TB oregano, minced
1 tsp black pepper
—
Combine ingredients together in a large bowl. Spread the mix onto half of the grilled eggplant and fold over.

Stuffed Grape Leaves with Extra Pizazz: Greek to Me

Posted on: August 2nd, 2015 by Ellen Swandiak

The staple accompaniment to Greek salads all over NYC: stuffed grape leaves. These stuffed grape leaves with extra pizazz take the flavorings up a few notches. To enhance the rice filling we added tangy feta, crunchy pine nuts, and a bunch of spices and let them work their magic. Before working with the grape leaves, make sure to rinse thoroughly to remove excess vinegar flavors. Leftovers are great in a Greek salad, of course.

See more Greek recipes in our party menu, for a full repertoire for entertaining.

MAKES 32 LEAVES

WASH GRAPE LEAVES

1 jar grape leaves (16 oz)
—
Gently remove the leaves from jar and thoroughly rinse each one. Let drain in a colander covered in a damp paper towel while you make the filling.

START THE FILLING

2 TB olive oil
1 med red onion, chopped
2 cloves garlic, minced
1 CUP Amira Organic Basmati Rice, uncooked
2 CUPS water
—
Heat olive oil in a large, deep skillet over med-high heat. Add onion and, saute 5 min. Add garlic and saute for 1 min. Incorporate rice. Add water, bring to a boil, then cover and simmer 20 min. Turn off heat, let sit for additional 10 min. Move to a bowl. Allow to cool slightly.

ADD MORE FLAVOR

1/2 CUP pine nuts, toasted, chopped
1/2 CUP feta cheese, crumbled
1 tsp salt
1/4 tsp pepper
1 TB thyme, chopped
1 TB mint, minced
1/4 tsp ground cumin
—
Combine ingredients with rice. Allow mixture to cool before making the leaves.

MAKE THE GRAPE LEAVES

torn leaves
6 lemons, cut into 1/4-inch slices
rinsed leaves
filling
—
In a large Dutch oven, line bottom with torn leaves, then top with a row of lemon slices.

Start rolling: Lay one leaf flat with the veiny side face up. Remove stem. Place a tablespoon, or so, of the mixture (depending on leaf size) just above the cut stem. Fold the two bottom sections of the leaf over the filling, then fold the sides in, and roll tightly.

Place in Dutch oven with seams down. Fit rolls in snugly around the circumference working your way in. Add a second level, if needed. Top with more torn leaves and lemon slices. Pour water until it reaches the middle of the top row. Place a heavy plate on top so rolls do not move around and come undone.

Cover and bring to a boil over high heat. Then simmer for 1 hour and 10 min. Remove from heat, and let rest undisturbed for 20 min more.

Arrange rolls in lines on a plate and garnish with lemon slices. If you like, cut them in half to maximize amounts and show off the rice filling.

Party Food for a Scorcher: Cod with Greek Yogurt in Lettuce Wraps

Posted on: August 2nd, 2015 by Ellen Swandiak

When thinking about party food for a scorcher, the idea is choosing food that is not too heavy and filling. The fish has a refreshing, lemony bent that goes well with the cool yogurt. Make more of the yogurt mix to serve on the side or put it out for dipping thick slices of cucumber.

We developed this dish with Greek cuisine in mind, and developed a whole menu for entertaining. See more Greek recipes for a hot summer party at this link.

MAKES 28 BITES

MAKE THE ZESTY GREEK YOGURT

1 CUP Greek yogurt
2 TB mint, minced
1 TB oregano, minced
1 TB basil, cut into thin ribbons
1 TB lemon zest
1 tsp fresh lemon juice
1 clove garlic, crushed in a garlic press
1/2 tsp salt
—
Whisk ingredients together in a small bowl.

PREHEAT OVEN 375ºF… MAKE THE COD

1 1/2 LB cod fillet, 1-inch thick
salt
zesty greek yogurt
—
EV olive oil
—
1 lemon
bibb lettuce, leaves separated
—
Cut fillets into bite-sized pieces that will fit on the lettuce leaves. Season with salt. Cover the tops with a smear of the yogurt. Place in pyrex baking dish, lightly greased with EV olive oil, do not crowd. Bake for about 18 min, till cooked through. Remove from oven and squeeze lemon over the fillets. Add a dollop of the yogurt and place in a lettuce wrap.

Cucumber Cup with Healthy, Refreshing Raita

Posted on: July 20th, 2015 by Ellen Swandiak

Nothing like a tasty raita in the summertime, which the chilled yogurt and fresh cucumbers offering a cool, refreshing bite. We’ve taken the traditional recipe and served it party-style: in a little cucumber cup you make by slicing up a cucumber and scooping out the middle. Also, would look cute as a side dish.

These cucumber cups make a nice statement plated in rows. See our other recipes for summer entertaining at this link.  We love the idea of plating in stripes, and using striped patterns on the table. So orderly.

MAKES ABOUT 20 MINI CUPS

MAKE THE RAITA

2 cucumbers, peeled, seeded, grated
1 1/2 tsp salt
1 clove garlic, crushed
1 red onion, minced
1 jalapeño, cut into thin strips
1 1/2 TB dill, chopped
1 CUP Greek yogurt
—
Toss grated cucumbers with rest of ingredients. To get rid of the excess liquid, push through a mesh strainer in batches.

 

MAKE THE CUPS

2 english cucumbers
—
Peel cucumbers and slice into 1-inch rounds. To create the hollows: insert a small knife at an angle into the top of the slice, and spin with the other hand. Discard the center.

TO SERVE

dill, for garnish
—
With a small spoon, fill each cavity of the cucumber cups first. Then add a small dollop on top of each, and garnish with a small sprig of dill.

10 Stellar Foodie Gifts to Bring to Your Next Party

Posted on: July 16th, 2015 by Ellen Swandiak

It’s summer party season, and if you are headed away for the weekend, or just next door, treat your host to something more imaginative than a standard bottle of wine. HOBNOB gives you the foodie gifts to impress and delight even the most snobby host.

Make sure to include the background story with your gift—they are SO inspirational, admirable and plaise-worthy.  We found stellar examples in the foodie realm that really stand out from the crowd to include in this roundup.

[1] Bumbleberry Farms Honey Creams

Tell your host to put down the Nutella because a new sweet spreadable obsession has arrived. Bumbleberry Farms’ honey creams are as deliciously decadent as they sound. Spread, stir, and drizzle into a honey frenzy with flavors like Lovers’ Leap Sea Salt Caramel, Squirrel Crazy Maple, Molten Lava Spiced Chocolate, and Sticky Buns Cinnamon.

It’s almost impossible to decide—so we recommend the Honey Cream Gift Set which includes all 4. Each is made from small batch honey carefully collected from hand-spun honeycomb. Though their bees may travel up to 55,000 miles, visiting more than two million flowers, Bumbleberry keeps things local with the addition of high-quality, all-natural ingredients in their honey creams, hand-selecting and sourcing the dairy and maple sugar from operations just down the road. Bumbleberry Farms, based in the foothills of Pennsylvania’s Laurel Mountains, is led by owner and “Queen Beekeeper” Karen Mosholder, who has gone from making 18 jars of her golden delicious spread at a time on her honey-house stove to now cooking up to 100 gallons a batch. $40. bumbleberryfarms.com

honobmag foodie gifts to bring to your host

[2] Savannah Bee Company

Tupelo is a supreme honey, collected for two weeks every spring, while tupelo trees in the Southeastern swamps bloom globe-shaped clusters that glisten with nectar. Savannah Bee Tupelo Honey is very unique and only produced in the threatened tupelo ecosystem of the Altamaha and Apalachicola River Basins of Georgia and Florida. Gold Reserve Tupelo Honey comes in a limited edition, and gorgeous package—and the contents are just as special. $112 for an 80 oz bottle. savannahbee.com

[3] Tonewood Maple Syrup Cubes

Tonewood’s products are made with pure, premium maple syrup that is single-sourced, unblended, and free of additives. The Maple Cube, housed in a sleek black gift box, can be shaved over oatmeal, fruit, ice cream, and more—anything that could use a touch of golden sweetness. What a revolutionary concept.

Get your Maple Cube in two varieties: try Golden Delicate, which features a lighter, buttery maple flavor, or the more intense Dark Robust. Like wine, Tonewood’s artisan sugarmakers pay deep attention to their maple syrup’s terroir. Their trees grow in Mad River Valley, VT where the combination of rich soil, southern facing slopes, and high elevation allows them to produce a syrup with incredible flavor, clarity, and color. Raising the bar for maple products, Tonewood is also dedicated to preserving small-scale maple production and involved in funding climate research, local farming efforts, and sustainable, forest stewardship. $17. tonewoodmaple.com

honobmag foodie gifts to bring to your host

[4] Hella Bitters

After years of obsessing over the perfect bitters, the team at Hella Bitters decided to hand craft its products in New York in small batches, using classic age-old techniques and only the best ingredients. With upwards of 130 botanical ingredients (yes, that’s 130) used in highly secretive formulas, their bitters are vibrant and complex.

For the DIY-ers, the Craft Your Own Bitters Kit includes essentials tools such as glass infusion jars, apothecary style dropper bottles, and a custom steel fine mesh strainer and funnel, plus their proprietary mix of herbs, spices, bittering agents, and dried fruit peel. Bring this to your budding mixologist hosts. $65. hellabitters.com

[5] La Tourangelle Artisan Coconut Oil

You might ask, why coconut oil? How does thus qualify as an artisanal pleasure? With its numerous health benefits, coconut oil is all-the-rage in certain crowds, but La Tourangelle takes their product to the next level with their 100% Fair Trade practices, extruding organic, extra virgin oil made from fresh coconuts—never dried.

La Tourangelle uses organic coconuts picked right off the tree to produce the freshest oil possible. The oil is processed by their revolutionary centrifuge technology, producing an oil with a unique light texture, while retaining all of its natural antioxidants and nutrients. With its super high quality, you can even use your coconut oil outside of the kitchen as a soothing moisturizer for dry hands and lips, deep hair conditioning treatments, and face masks. Perhaps a spa weekend is in order. $14. latourangelle.com

honobmag foodie gifts to bring to your host

[6] Caravel Gourmet’s Infused Sea Salt

Salt is indispensable. These samplers with different flavor profiles are a thoughtful gift for that person who loves to dabble. The themed samplers offer six different salt varieties in each set. Choose from Spicy, French, Infused, Natural, and Smoked. From rosemary to Hawaiian bamboo jade, every dish can taste like something new, with just a flick of the wrist. $22. seasaltsuperstore.com

[7] Back to the Roots Herb Kits

Maybe your host has imagined dreamily snipping fresh herbs from a garden, but the closest thing to Eden is a rusty fire escape. Well, we’ve got their green-thumb fancies covered. Not much beats the satisfaction of nurturing a plant from seed, and Back to the Roots makes it incredibly easy with their line of ready-to-grow cans for small-space windowsill gardening. Just pop open the can, plant the seeds, water, wait patiently for nature to do its thing, and harvest. The Garden-in-a-Can Gift Set includes four organic herbs (basil, cilantro, oregano, and sage). Also nice to bring to those with kids, so they can have a fun summer project. backtotheroots.com

honobmag foodie gifts to bring to your host

[8] Bittermilk Old Fashioned Mixer Gift Set

Channeling your inner master mixologist and crafting speakeasy-level cocktails has never been simpler. Based in Charleston, South Carolina, Bittermilk produces small batch, hand bottled, all-natural, non-alcoholic mixers inspired by classic cocktails.

The Old Fashioned Set, perfect for lovers of strong, serious cocktails, includes the Bourbon Barrel Aged Old Fashioned, the New Orleans Style Old Fashioned Rouge, and the Oaxacan Old Fashioned. Enormous amounts of attention is paid to the techniques used to prepare the unique ingredients in each mixer, creating complex, incredible layers of flavor.

Aged in Willett bourbon barrels, the Bourbon Barrel Aged Old Fashioned mixer is made with burnt sugar, a touch of orange peel, and classic old fashioned bitters spices like gentian root and cinchona bark.

Inspired by the traditional and beloved Sazerac cocktail, the New Orleans Style Old Fashioned Rouge has strong Absinthe-like notes from spices like wormwood, gentian root, and cochineal, a Peruvian red beetle that imparts the original red coloring of Peychaud’s bitters.

The Oaxacan Old Fashioned, packed with complex chile, chocolate, and dried fruit notes, is made from a base of dried Mexican chiles and raisins and a syrup aged in drums with cocoa husks. All you have to do is add your favorite booze and enjoy. $45. shop.bittermilk.com

[9] Red Rocker Candy Chocolate Bark

Simple but deliciously satisfying, Red Rocker Candy’s rich chocolate treats bring back the nostalgic flavors and sentiments of times-gone-by. Handmade using only the highest quality ingredients, owner Sue Charney is committed to old-fashioned values.

Keep it classic with her amazing chocolate bark, available in four flavors: Crispy (using crispy rice cereal), Marshmallow Coconut (a fun take with fluffy marshmallows and toasted coconut), Nonpareils (a grown-up version of the mini snow-capped chocolates of yesteryear), and Roasted Almond—all available in both milk and dark chocolate varieties. $12. redrockercandy.com

honobmag foodie gifts to bring to your host

[10] Brooklyn Slate Co.

From a family-owned quarry in upstate New York, Brooklyn Slate Co. offers a natural platform for displaying cheese, hors d’oeuvres, and more. Use the accompanying soapstone pencil to inscribe a personal message to your host—and also to label what’s being offered. Also nice to send as a thank-you gift after the weekend—with pickles, cheese, or the makings for gourmet s’mores. $28 for the cheese board. $65-$80 for food/slate packages. brooklynslate.com

These ingredients are part of our weekend BBQ party plan. Whether you are showing up at a party, or preparing to host a fun BBQ, see my other details that will get the party flowin’.

Healthier Cookies: Chewy Coconut Raspberry Macadamia

Posted on: July 6th, 2015 by Ellen Swandiak

Of course everyone loves a good, chewy cookie. But some are healthier than others. In this healthier cookie recipe, we cut back on the sugar by substituting pomegranate powder, made from freeze-dried pomegranates, which also adds a nice, tangy sweetness. We also got our hands on some coconut flour to see how it would bake up, and, by golly, it came out soft and chewy, just as you’d like a cookie to be. The chewiness of these cookies might become addictive to your crowd. Two batches may be in order!

MAKES 22 COOKIES (3” DIAMETER) OR 32 COOKIES (2.5” DIAMETER)

PREHEAT OVEN TO 350°F… COMBINE DRY INGREDIENTS

1 CUP coconut flour
1/4 CUP pomegranate powder
1/2 tsp baking powder
1/2 tsp baking soda
—
Sift ingredients together in a bowl.

GET OUT THE MIXER

10 TB salted butter, softened
1 CUP natural sugar
1/2 tsp vanilla extract
1 large egg
—
dry ingredient mix
—
At medium-high speed, beat butter and sugar, about 2 min. Add vanilla, combine. Add egg, combine. Switch mixer to low speed. Add dry ingredients in batches. Do not over mix.

ADD SOME TEXTURE

1/2 CUP macadamia nuts, chopped
1/2 CUP sweetened coconut flakes
—
Incorporate into mixture.

SHAPE THE COOKIES

2 TB turbinado sugar
the dough
raspberries
—
Put sugar into a small bowl. Using a small ice cream scoop portion dough, and roll into a ball. (To make more cookies, only fill the scoop about 3/4 of the way.) Roll the ball lightly in the turbinado sugar. Place on baking sheet lined with parchment. Gently push dough ball into a disk shape. Make an indentation in the center, place raspberry there.

GET IT IN THE OVEN

Place on middle rack in the oven. Bake for 7 min, flip baking tray around, and bake an additional 7 min. (for the smaller cookies do 6 and 6). Remove from oven, let cool on pan 2 min. Transfer to wire rack until totally cool.

Shirlei’s Addictive Brazilian Potato Salad

Posted on: July 6th, 2015 by Ellen Swandiak

My Brazilian friend Shirlei is a fantastic cook, and has taught me a trick or two. When she lived in NYC we hosted many a gathering together. Whenever she made this potato salad I loved it so much, I prayed there would be leftovers—which I would eat for breakfast, lunch and dinner. I could not get enough of Shirlei’s Addictive Brazilian Potato Salad.

It might seem like an odd combination of things, but it totally works, and is almost a meal in itself. The parsley is essential for the proper flavor, as is regular mayonnaise. As for the things you boil, to simplify things when cooking, I saved the boiling water from the potatoes, then cooked the string beans in it, then cooked the carrots in it.

See more recipes that are great for summer entertaining in the Stripes party theme.

MAKES ONE VERY LARGE BOWL

START CHOPPING

5 large russet potatoes, peeled
—
Cut the potatoes into half-inch slices, then cubes. Bring to a boil in covered pot. Boil 7 to 8 min. Monitor the pot, as the bits cook quickly and you do not want them to overcook. The texture should be firm, keeping its cubed shape. Remove potatoes with a slotted spoon—save the water for boiling the veggies. Place potatoes in cool spot or refrigerator.

MORE CHOPPING

1/2 LB string beans, cut into 1/4-inch bits
5 carrots, cut into 1/4-inch bits (about 2 1/2 CUPS)
—
In the water used to boil potatoes, boil each for roughly 5 min, till they are soft but not mushy.

GET A REALLY BIG BOWL…CREATE THE POTATO SALAD

cooked potatoes, string beans, carrots
3/4 CUP golden raisins
20 green olives, cut into tiny bits
1 apple, diced
1 CUP mayonnaise
1 CUP parsley, minced
1-2 TB salt
freshly ground black pepper
—
potato sticks (optional)
—
Mix together all the ingredients, except the potato sticks. Refrigerate at least a few hours to allow flavors to meld. Cover the top with the potato sticks when ready to serve.

The Ultimate Guide to Serving Oysters at Your Party

Posted on: June 16th, 2015 by Ellen Swandiak

Here’s a triple strategy into the art of serving oysters at your party. The whole thought might seem intimidating, but, rest assured, I found a sure-fire method for shucking and a spot to order oysters in bulk, and if that doesn’t convince you, a service that takes care of everything.

You may have noticed an abundance of Happy-Hour Oyster-ing in NYC and beyond—and I am such a fan. However, setting an oyster station at your home gathering might be extremely intimidating. Let HOBNOB give you the know how for setting up a delightfully-fresh raw bar at your party. It’s not as difficult as it may seem.

You could say oyster-mania (for me) was ignited on a weekend trip to Montreal where I had the pleasure of meeting Daniel Notkin, who accompanied the dozen oysters my friend Bob and I ordered. This guy went above and beyond, singing the praises of each species. His knowledge was astounding, and personality quite charming, and thus we dubbed him the Oyster Meister. I couldn’t think of a better person to get shucking tips from, read on.

[1] The Secrets to Shucking Like a Pro from Daniel Notkin

When I interviewed Daniel Notkin, he did not hold back on his oyster passions, history,  and expertise. I’ll let you hear it  in his words:

Ah, the lovely oyster! Jonathan Swift said it was a brave man that once ate an oyster but I profess it was an even braver one that tried to open one. While our ancestors and many of our other vertebrate and invertebrate cousins each have their own methods of cracking and otherwise detaching the lovely meat from the oyster shell, we—our species—have spent the better part of 2000 years mastering the tools to do so

For starters, know your oyster terminology.

Cup. The “bottom” or more curved part of the oyster shell. The oyster nestles in the cup while the top shell—the lid—covers the oyster’s top half.

◊ Choose your tool: The first, and most important part in opening an oyster shell is, as stated—your tool. Get a good oyster knife. Though any knife will do, choose one that feels good in your hand, and with a good “blade.” I say blade but the knife itself does not need to be too sharp. A good point is more important.

The “point,” you say! But won’t this point go through my hand? Alas, it’s possible. Many if not all who have handled an oyster have felt the pain of the oyster, both literally and more “pointedly”. The second most important thing when opening an oyster is to cover your hand.

◊ Protect your hand: Position a small towel on the table. Place the oyster in the middle with the hinge facing the hand with oyster knife. Fold the towel over the oyster. Place your hand on top of the oyster, holding it in place, then fold the towel back over your hand.

◊ Find the sweet spot: Now, take your oyster knife and, at a 45º angle, insert it into a spot 1/10-inch from the hinge on the side closest to you. Rock your knife a-quarter-turn-and-back with pressure, to wedge into the “sweet spot” of the oyster. If you get it right, that knife will be wedged in.

◊ Pop oyster open: Roll your wrist and “pop” the shell open (which you will hear). Hold the oyster open with your index finger and ride the ridge of the farthest side of the oyster shell to sever the top adductor mussel. Scrape the adductor from the top of the shell (as if scraping old paint). Once accomplished, the “lid” should fall away.

Turn the oyster towards you, and with your knife at 45º, in one dipping motion, run along the bottom of the shell, away from you. This will sever the “cup” from the oyster.

◊ inspect: Check for grit, make sure the oyster is presentable. Serve on ice. —by Daniel Notkin,  notkins.com

[2] A&B American Style’s Pepper Sauce

Place this sauce adjacent to the oyster serving area to accomodate those who demand a lovely spiciness with their slurping. Made with Red Fresno chili peppers, A&B American Style’s Pepper Sauce, made in small batches—sans sugar—will add an extra kick to oysters, and most other dishes, animal, vegetable or mineral—even cocktails, especially  of the Bloody Mary variety. Feel free to sprinkle it on burgers or barbecued meats for a taste profile no one will confuse with oh-so traditional mesquite. Check out their entire line of hot sauces, you may want to offer more than one. $12 abamerican.com

[3] Island Creek Oysters

From humble beginnings, Island Creek Oysters sells over 100,000 oysters a week. Top restaurants, French Laundry, Next, and even the White House have sampled the goods.

What are the best picks for parties? The 100-count bag should have you covered. Cool fact: the bag they come in is the same one the oysters come out of the water in. How fresh is that? $150.

Too many? Get 3 dozen oysters in the Damn Yankee Sampler, with some of the best bivalves from New England: Flavor profile: Island Creeks have a mossy, buttery flavor of seaweed, Spring Creeks are delicate and mild, and Peter Points have a salty, grassy flavor with a hint of sweetness. $84. shop.islandcreekoysters.com

[4] Brooklyn Oyster Party

Shucking not for you? Have the gang at Brooklyn Oyster Party do it for you. They provide the freshest east coast oysters (mostly), and shuck at blinding speeds. They will set up a complete raw bar station with all the accoutrements and take care of cleanup, leaving no trace. All you have to do is make your oyster selection and customize your mignonette. Includes 1 to 2 shuckers for 3 hours, starting at 200 oysters for $700 brooklynoysterparty.com

Gregory Gourdet: Life After Top Chef and Keeping It Healthy

Posted on: June 9th, 2015 by Ellen Swandiak

Top Chef contestant Gregory Gourdet shares a recipe for a super-healthy and beautiful salad with shaved collard greens in a spicy Asian dressing.

Fans of Top Chef know Gregory Gourdet as an animated and passionate, high-energy chef who wowed the judges with his tasty combinations. I know him from his days at Jean Georges in NYC, before he took off to find calmer pastures and a more healthful lifestyle in Portland, OR. I asked Greg to contribute a recipe to my party plan for hosting a rainbow-colored gay pride party. His suggestion for this salad could easily qualify in the Green section on your buffet.

hobnobmag Gregory Gourdet recipe

His career has really taken off at Departure, a slick, ultra-designed restaurant amidst the rugged climes of Portland, perched atop the luxurious Nines Hotel.

hobnobmag Gregory Gourdet recipe

Gourdet can really take advantage of the best the Pacific Northwest has to offer and transform these goodies into gorgeous, healthy Asian cuisine. Perhaps his study of medicine and wildlife influenced his leanings towards fresh ingredients and long-distance running. Gourdet shares his recipe for Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing, which has its own array of rainbow ingredients. This chef remains Number One in my book! Follow his adventures on Twitter and Facebook.
departureportland.com

hobnobmag Gregory Gourdet recipe

•

recipe

Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing

FOR THE PEANUT DRESSING

2 Thai chilis, de-stemmed
1/2 CUP cashews
1 1/2 CUPS peanuts, toasted
2-inch piece ginger, peeled, sliced crosswise
1 CUP coconut milk
1 small clove garlic
1 TB salt
2 TB maple syrup
1 1/2 CUPS rice wine vinegar
zest of 2 limes
—
Combine all ingredients in a blender and puree until very smooth. This dressing is thick and creamy.

FOR THE SALAD

1 bunch collard greens, washed, stemmed, rolled into a cigar and sliced 1/4-inch thick
2 CUPS red cabbage, sliced
1/8 CUP red onion, thinly sliced
1 CUP red cabbage, julienne
2 kaffir lime leaves, destemmed, julienned
sea salt
olive oil
—
Combine all vegetables and herbs in a bowl. Season with sea salt and gently toss in some dressing and a few drops of olive oil.

For the garnish

crushed, toasted peanuts
mint leaves
cilantro leaves
sunflower sprouts
sliced scallions
toasted coconut
—
Garnish with your choice of these toppings, or all of them.

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