joannE.

Latest Where'abouts & What'abouts

2011-11-01T20:20:00.001-04:00

Hello Friends, Fall is here and what’s that sound in the distance? A pumpkin spice latte brewing? Nah, that familiar fall rumble in my life can only be two things – my stomach is empty or a moving truck is coming around the corner. After 12 months living with my culinary school colleague we decided to part ways and last week I moved in my 4th New York City apartment in 5 years. Despite my best

Cupcakes for Everyone!

2011-06-13T13:56:00.002-04:00

Makes 12 Gluten, Dairy, Egg, Nut & Soy Free Cupcakes 1 1/2 cups Brown Rice Flour¼ cup + 4 tsp Potato Starch [1]3 Tbsp + 1 tsp Tapioca Starch [2]½ tsp Xantham Gum1 tsp Baking Powder1 tsp Baking Soda½ tsp Salt1 cup Rice Milk1 tsp Cider Vinegar½ cup Dairy & Soy Free Shortening [3]1 cup Granulated Sugar¼ cup Applesauce2 ½ tsp Vanilla Extract Preheat Oven to 350° and line cupcake pan with liners.

#iusetobefun

2011-04-30T22:08:00.008-04:00

I always said you could tell a lot about a person by their shoes. If my now standard Saturday night footwear is any indication of my life…. #iusetobefun

Happy Blog Birthday!

2011-03-20T19:38:00.002-04:00

joannE. was officially launched two years ago today! My recipes and ruminations have been viewed in 70 countries, translated in 40 languages and received almost 20,000 hits! Thank you readers, bad blind dates, the GAP's poor jean craftsmanship and hungry friends who have supplied such great material! There is only more to come...

My Culinary Achilles’ Heel

2011-03-15T09:32:00.001-04:00

I’ve tackled the Turducken, a French apple tart, and Escoffier’s mother sauces. But there is one recipe that still haunts me and can make me sweat when requested at a potlucks or bake sales. After years (and I mean years!) and hundreds of failed attempt at this classic recipe I finally surrender my inadequacy and put the recipe away, permanently. What is the recipe that has caused me so much

New Year, New Pants, New Reasons to Cheers

2011-01-24T09:30:00.001-05:00

Work has been slow this month. It’s hard to make a living feeding people when everyone just started their new year’s resolution diet. I’ve been meaning to start mine but keep forgetting and pass the workless hours of my day mindlessly eating. Speaking of, did I tell you I split my pants on January 2? There were my favorite jeans! I knew they were getting worn out but thought I could squeeze

Chabrot (pronounce sha-broh)

2010-11-15T21:00:00.000-05:00

At my next dinner party I will be serving "Chabrot." I'll make the brothy soup, you bring the wine! Chabrot (pronounce sha-broh) Bowls of brothy soup 1 Bottle of inexpensive wine 1) Finish all soup solids, leaving just the broth 2) Announce "Let's make chabrot!" 3) Add wine to bowl (approx 1/2 the amount of broth) 4) In unison, diners put elbows on table and lift soup bowls 5) Everyone drink

S’more Cereal Bars Please!

2010-10-09T11:09:00.000-04:00

While suffering through one of the hottest summers on record, my love for no-bake desserts was rekindled as my s’more cereal bars evolved. 4 tbsp Butter1 10-oz Package Marshmallows4 cups Graham Cracker Cereal (i.e. Golden Grahams)6 oz (approx 1 ½ cups) Semi-Sweet Chocolate Chips 1 cup Marshmallow Fluff Spray an 8x8” baking pan with non-stick cooking spray. In a large pot

Hello Harlem!

2010-10-06T16:40:00.000-04:00

Recently there have been a slew of news articles published claiming the Great Recession ended in June 2009. But for me the true sign of the economy bouncing back came when it was time to resign our apartment lease. $463/month increase + income uncertainty of freelancing = Moving Time With the amount of times I’ve changed addresses in my life, moving should be no big deal, right? Wrong. I still

Big "Burger "Break!

2010-07-25T21:44:00.002-04:00

I hope all is going well and this summer's heat wave hasn't melted your margarita. 2010 is flying by and with August just around the corner I'm asking myself, where has the summer gone? After leaving the day job back in April, I took on my culinary externship with a hungry appetite. During the externship I tested recipes, worked on developing new food products and even assisted on Food

joannE.'s Zucchini Hummus

2010-05-26T22:43:00.000-04:00

The secrete is out....here is my go-to-any-occasion party dip! Makes 2 cups 2 Tbsp Olive Oil2 Green Zucchinis (approx ¾ lb) 1 Medium Onion, thinly sliced2 Cloves Garlic, minced2 Tsp Salt¾ Cup Sesame Tahini 1 15-oz Can Garbanzo Beans (Chick Peas), drained and rinsed1/8 Tsp Cayenne Pepper ¼ tsp Black Pepper ¼ Tsp Cumin ¼ Tsp Paprika Juice from ½ Lemon (approx 1 Tbsp) Leaving the skins on, chop

The Allergy-Prone’s Holy Grail: A Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free Chocolate Cupcake

2010-05-22T22:02:00.007-04:00

With all the food allergies that affect my immediate family, it is a wonder any food ever made it on the dinner table. Many of us plagued with food allergies often find more then just one food on their ‘Do Not Eat List.’ I have read hundreds of gluten free recipes, dairy free and egg free recipes but very few could boast Gluten, Dairy, AND Egg Free. The recipe below is adapted from Cybele

Quick Cinnamon Buns with Buttermilk Icing

2010-05-08T20:54:00.000-04:00

There is nothing like waking up to the smell of freshly baked Cinnamon Buns but who wants to wake up at 4am to start making the dough? Just in time for Mother’s Day, below is a ‘quick rising’ and rather delicious recipe that will have cinnamon buns on the table in less than an hour. Quick Cinnamon Buns with Buttermilk Icing From Cook’s Illustrated, Published May 1, 2002.

Wine'ing Wednesdays: This One is For All the Veggie Lovers

2010-04-28T22:56:00.001-04:00

Many of us consume less then the recommended 5 serving of vegetables a day. So why not make that extra serving a little more enticing by opening a bottle specifically paired to bring out the best in your veggie du joure? Food & Wine’s 5 Tips for Pairing Red Wine and VegetablesBy Ray Isle Tomatoes, which are acidic, will taste better with a relatively acidic red, like a Sangiovese.Pair dark,

A Dyslexics’ Career Path

2010-04-26T22:05:00.000-04:00

It was senior level sales manager to administrative assistance to unpaid intern. Today is my last day of fun-employment and I can’t help but reflect on how far I’ve come in. Three months out of college I had my own office and someone was paid to answer the phone, “Hello joannE’s office.” Seven years later I have eagerly taken the position of Unpaid Intern. I’m a little

Wine’ing Wednesdays: Trend Spotting Can Make You Thirsty

2010-04-21T18:53:00.000-04:00

When it comes to wine, “It’s a buyer’s market” according to Jean-Michel Diot, Tapenade, La Jolla, CA. 43% of restaurants are reporting a decrease in overall wine sales for 2009 but Wino’s are consuming more wine then previous years. "There are some exceptions but in general, bigger labels have gained some traction as the recession may have forced many Americans to seek

How do you say goodbye to your work family of 2 1/2 years?

2010-04-15T22:51:00.000-04:00

The only way I know how - with cinnamon buns!

Wine’ing Wednesday: The Legend of Dom Perignon

2010-04-14T15:44:00.001-04:00

Apologies for the late in day Wine’ing Wednesday Post. Between Culinary School Graduation and getting ready to leave the day job there has been many reasons to celebrate! Whether it’s an educational achievement, successful first date or surviving a long day at the office, I can’t think of a time when glass (or bottle) of Champagne, Proseco, Cava, or Spumante doesn’t make things a just a little

The Two-and-a-half Year ‘Temp’ Gig comes to an End

2010-04-09T10:11:00.002-04:00

As my ongoing career search continues I have recently decided to take a giant leap towards what I hope is the right direction. Next Friday, almost exactly 2 ½ years from the day when I took my ‘temporary’ work assignment, I will be vacating my well worn cubical. Upon graduating from culinary school THIS weekend, I have accepted a very exciting culinary externship opportunity with a major food

Wine’ing Wednesdays: Time for the Beach & Beaujolais!

2010-04-07T13:23:00.002-04:00

Spring, or if you are in New York City today, Summer has Sprung! Is it time to put away all the reds to make room for the light and bright whites? Not so fast. Save some room on that rack for fresh yet fruity Beaujolais! (pronounced Bo-zho-lay) Suggested Dinner Pairings: Grilled Pork Tenderloin with Sautéed Summer Vegetables, Veal Milanese served over Fresh Pasta with a spicy Arrabbiata Sauce,

Adolescent Reprise

2010-04-01T15:25:00.002-04:00

My adolescent life was pretty easy going. “Stress” was worrying if my soccer uniform was clean and if show choir performances would overlap with student council meetings. My braces were off before starting high school, my skin was relatively clear and sunglasses were worn for the sole purpose of accessorizing. Now as I enter my ‘late twenties’ I seem to reprising my adolescents but like the

Wine'ing Wednesday: Please Pass the Mani-what?!?!?

2010-03-31T09:57:00.002-04:00

Today’s post is in honor of the Passover holiday and perhaps the only dating website I haven't joined… Manischewitz is the name of the oldest kosher wine company in the United States but is usual used to refer to any sweet kosher wine. According to Manischewitz’ website, in 1987, Manischewitz wine was purchased from the Monarch Wine Company in Brooklyn, NY, and became part of the Centerra Wine

Sunday Night Stir-Fry

2010-03-28T23:10:00.004-04:00

To make room for fresh groceries and to celebrate my local grocery store now carrying gluten free soy sauce Sunday night’s dinner was stir-fry. The ability to incorporate any vegetable or meat into a less than thirty-minute meal is part of the appeal of the dish. Since Google will provide 2.7 million ‘stir fry recipes’ in less then a quarter of a second I doubt my latest creation is among the

Wine'ing Wednesday: What is Tannin?

2010-03-24T10:31:00.002-04:00

“Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins and various other organic compounds including amino acids and alkaloids”. In casual wine consumer terms, tannins are what give wines 'a rough mouth feel'. Example of Wines with ‘Soft Tannins:’ Merlot or Pino Nior Example of a Wines with ‘Strong Tannins:’ Cabernet Sauvignon, Syrah or Shiraz

You Like Me, You Really Like Me: joannE.’s 1 Year Anniversary

2010-03-20T13:46:00.003-04:00

Hello Friends, Today is not only Macaroon Day in New York City it is joannE.’s 1 year anniversary. Year to date joannE. has been viewed in 40 countries and in 19 languages. A Year in Review: 108 Posts Completed 404 hours my culinary education 1 Original Recipe Collections Lost 20lbs, Gained 25lbs (in that order) The rule of 2 and 10 remains true and in effect Most Popular Posts: I’ve been

Discount Dating

2010-03-19T15:03:00.000-04:00

Just bought today’s Groupon: $12 for a Singles Dating Event from OnSpeedDating.com or SingleAndTheCity.com (Up to $40 Value) Now, which event should I attend? Rescue Me Fireman Singles Party Date an Ivy League Grad Beauty and Geek

Wine'ing Wednesdays: Why is my Beer Green?

2010-03-17T15:36:00.000-04:00

In honor of today’s festivities I put down the cork screw and picked up a frosted mug! While enjoying a pint of emerald colored brewskie I can’t help but ponder, how did this tradition get started on a holiday meant to honor Christianity’s Patron Saint of Ireland? According to the St. Petersburg’s Times drinking green beer on St. Patrick’s Day (which most likely started in Boston or New York) was

Umami Fest Recap

2010-03-16T12:05:00.002-04:00

Umami*: Food and Art Festival is a non-profit, biennale event created in 2008. The festival works in partnership with other organizations in New York City to foster collaborations between artists and food professionals. On February 27, 2010 I competed in the Cooking & Art Competition, which pairs together culinary students with student and professional artists --------------------- Upon arriving

Benefit Dinner for Brooklyn Star Restaurant

2010-03-12T17:07:00.002-05:00

On February 16, 2010 the Brooklyn Star Restaurant, Momofuku alum Joaquin Baca's first restaurant, suffered damages from a devastating fire. In hopes of a quick reopening the Brooklyn Kitchen, will be hosting a ‘Hootenanny’ benefit dinner on March 26, 2010 from 8pm unil 1am. Tickets can be pre-purchase HERE and include unlimited food and drink. *Just a few of the menu items…oysters, shrimp &

Wine'ing Wednesdays: Trivia For Your Next Tasting

2010-03-10T10:29:00.010-05:00

Champagne Toppers – A bar bet you are guaranteed to win! There are only a few companies that manufacture the ‘muselets’ (the wire cage’ that tops champagne). Each cage is sealed by twisting the wire exactly 3 full turns and therefore can be removed by exactly 6 half turns any and every time. Clinking Custom “It used to be common for someone to try to kill an enemy by offering him a poisoned

FoodieLink!

2010-03-08T11:26:00.003-05:00

Over the past couple of months I've been working with a talented group of people on a start up website called FoodieLink. It’s a site for "people who share a passion for delicious, healthful food produced in a way that’s good for people and good for the planet." The goal is to build a comprehensive site that includes blogs, news articles and recipes in addition to creating a social network

Wine'ing Wednesdays: Tips & Recommendations for Buying Inexpensive Wines

2010-03-03T09:32:00.013-05:00

This recession is not over yet and it’s making me thirsty! Below are some the best tips I’ve come across when it comes to buying great inexpensive wines. Identify what you like and ask store what they suggest at your price point. Ask to sample a wine before purchase Buy in Bulk Pay no attention to the bottle topper: cork, synthetic, screw tops ~ It doesn’t matter If you think your fooling anyone

Earning an A+ in Pastry Class Can Only Mean 1 Thing

2010-02-25T15:57:00.032-05:00

I'm still not wearing pants. Now that the grades have been turned in I can no longer justify my dairy laden, glutinous indulgence as a ‘leaning experience.’ With just six weeks of class left and a rebirth of a social life on the horizon, it’s time to focus on shedding this butter weight in attempts to get back down to ‘dating weight’ not to mention the elusive ‘single bridesmaid weight’ that will

A little pastry practice goes a long way!

2010-02-24T10:22:00.001-05:00

Banana upside-down cake with passion fruit puree and hard caramel candy accents

Wine'ing Wednesday: Wines from AOC, DOC and AVA in NYC

2010-02-24T09:30:00.000-05:00

The Italians have the DOC (Denominazione di Origine Controllata), the French have AOC (Appellation d’origine contrôlée) and the United States has the AVA (American Viticultural Areas). The AVA does not enforce regulations as strict as the DOC or AOC but it is a step for American winemakers to control regional classification of wines. Recently the AVA, regulated by the Alcohol and Tobacco Tax

Looks like I have some practicing to do before tonight’s Pastry final….

2010-02-23T09:37:00.002-05:00

Wine’ing: Wednesday: Going back to Cali, Cali, Cali…

2010-02-18T12:00:00.000-05:00

“New World” wines can be generically classified as any wine grown outside of the traditional European wine making regions. The New World focused last night was California and Washington State. The Pinot Noirs from Washington state were a standout since the cooler climate is ideal for the pinot noir grape. In comparison to the rest of the United States, Washington State has strictest regulations

Food Network - Take 1!

2010-02-17T13:02:00.000-05:00

There may be no business like show business but the same can be said for the restaurant biz. Combined the two? I want in! Last week I teamed up with an ol-partner-in-Penn-State- food-service-crime buddy and auditioned for the Food Network’s 24 Hour Restaurant Battle. It is a competition show in which two teams have 24 Hours to conquer a concept, décor, and of course the food to turn a blank

Tiered Roasted Vegetables Layered with Herbed Goat Cheese

2010-02-17T10:44:00.001-05:00

7 Plum Tomatoes, sliced into ¼ inch pieces 2 ½ lbs Zucchini, sliced into ¼ inch pieces 3 lbs Eggplant, sliced into ¼ inch pieces Olive oil1 Cup Goat Cheese1/4 Cup Fresh Parsley Leaves2 Tbs Fresh Dill 2 Tbs Fresh Oregano ¼ Tsp Garlic Powder1/8 tsp Cayenne Pepper ¼ tsp Paprika Salt Pepper Pre-heat oven to 375º 1. Place tomato, zucchini, and eggplant slices onto ungreased sheet trays. Brush both

Bad Advice

2010-02-16T14:46:00.004-05:00

What is worse, an apathetic married friend or realizing even the self help books are discouraging when it comes to dating in NYC? Maybe I ate too much Passive Aggressive Soup for Valentines Day but recently while having dinner among mixed company (i.e. single and married friends), I found myself taken aback by the absolutely terrible (and trite) dating advice the married friends were giving to

Lemon Ginger Tea

2010-02-15T10:52:00.000-05:00

The soothing elements of honey and digestion aiding properties of the ginger and lemon, makes this the perfect post-indulgent meal (or Monday morning) beverage. For each cup of boiling water seep 1” of fresh ginger (peeled and smashed) with 1/2 tsp Honey and the juice of ½ of lemon.

Wine'ing Wednesday: Tasting from the Snowed in Comforts of my Couch

2010-02-11T16:09:00.003-05:00

NYC’s February 2010 Blizzard may have cancelled school but it did not diminish my dedication to Wine’ing Wednesdays! Luckily we recently re-stocked the wine rack and the roommate and I staged our own Wednesday night ‘tasting.’ The evening’s selection was brought to us by Astor Wines and was the result of one of my favorite NYC deals! Each month Astor Wines runs a Top 10 under 10 special. For less

A Weekend Read

2010-02-05T17:20:00.001-05:00

A fascinating look at how we eat and why it's not a good sign if your date asks for seconds.... The Social Side of Eating

Wine'ing Wednesday: The Tale of Tapas

2010-02-04T15:01:00.000-05:00

How could we discuss Spanish wines without mentioning tapas? The tapas trend started way back when Spanish bartenders were loosing their battle against flies. One day a frustrated bartender decided he would cover* his customer's drink with a slice of bread to act as an edible fly shield. This simple yet innovated idea caught on and soon the slice of bread morphed into bread + cheese and then

Punxsutawney Chuck Roast (Pot roast on any other day)

2010-02-02T17:08:00.002-05:00

And just incase you haven't heard...... we have 6 more weeks of winter to look forward to 2 ½ Pound Chuck Roast 1 Bottle Beer – a dark seasonal larger is best6-8 Cloves of Garlic, pealed and smashed1 Large Onion, quartered 1 Bay leaf 2 Sprigs of Fresh Thyme or 1 Tsp Dried Thyme 4 Ribs Celery, cut into large pieces 4 Carrots, pealed and cut into large pieces (1) 12 Ounce Can of Beef Broth

Culinary Q&A: London Broil

2010-02-02T09:38:00.001-05:00

Culinary Q: I need a good marinade for London Broil... one especially flavorful because I'm putting it over mixed greens. Any recipes? Culinary A: There is no specific cut of beef that claims the name ‘Long Broil.’ The term was coined by Keen's Chophouse in New York City in the 1930’s and was used to describe large cuts of meat that were either not suitable or recognizable as steaks.*

Passive Aggressive Vegetables Beef Soup

2010-02-01T10:07:00.002-05:00

Not everything that comes out of my kitchen is a contender for a James Beard award [Gasp!]. As much as I enjoy sharing my culinary successes, today I’d take a moment to share my latest foodie flop. I call it – Passive Aggressive Vegetable Beef Soup. *Recipe Tip*: Making the effort to go the grocery store and purchase fresh ingredients or follow the proper soup making procedure, the same bitter,

Wine'ing Wednesday: Italian Wine Trivia

2010-01-28T12:09:00.000-05:00

The word ‘Superiore’ is use to indicate wine with an alcohol content higher then the typical wines made in the region or by the specified grape. How they do it: The grapes are dried before crushing to concentrate the sugars. More Sugar = More Alcohol!

How the Hushpuppy got it's Name

2010-01-27T16:25:00.001-05:00

Hushpuppies are a southern tradition that started when people would feed their dogs pieces of the fried cornmeal batter when they begged for food. After the scraps were given to the dogs, the owner would say "Now hush, puppy."

Ooooo....ahhhh…..Umami!

2010-01-25T11:41:00.006-05:00

If you are in the NYC area on Saturday, February 27, 2010 stop by the Umami Festival! Yours truly has been selected along with 3 other student to represent The Insitute of Culinary Education in the 2010 Cooking-Art Challege! The Festival Umami: Food and Art Festival is a non-profit, biennale event created in 2008. The festival works in partnership with other organizations in New York City to

Wine'ing Wednesday

2010-01-21T13:09:00.001-05:00

Nine years ago Wine’ing & Dining Wednesdays were born. My sorority sisters and I would gather in a cramped dorm room to drink Franzia’s finest box wine, dine on the most decadent squeeze cheeses from aerosol cans and enrich our minds by watching Temptation Island. Wine’ing Wednesday is back in 2010 and I couldn’t be more excited. As part of my culinary education I’m currently partaking in a six

2010 New Year’s Resolution Diet – FAIL

2010-01-20T11:00:00.000-05:00

Butter weight, winter weight, a metabolism that has been declining ever since birth, whatever the cause, there is no denying that even my elastic waist-band chef pants have become a bit snug and my jeans….puh-lease, I haven’t attempted to put a pair on since Thanksgiving. Think I’m kidding? I’ve decided to quit going to my acupuncturist because he makes me get on the scale every time I go and

Twitter me This

2010-01-18T17:12:00.001-05:00

I realize I’m a year and half behind the coolest 14 year old you know, but twitter anyone? https://twitter.com/joanneejoannee

Just a few more reasons to join the Quinoa fan club…

2010-01-12T12:50:00.001-05:00

Check out the Foodie Physician's latest article ~ Ingredient 911: Quinoa- The New Super Food

Halibut Over Wilted Escarole

2010-01-11T13:43:00.009-05:00

Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season 1 Tbs Butter 1/2 Tsp Chopped Fresh Dill 8 oz Escarole (approx 1/2 of a large head) 1 Medium Shallot 1 Garlic Clove 1 6-oz Halibut Fillet [1] 1

Foodie Fun Fact: Teriyaki

2010-01-06T12:52:00.003-05:00

Teriyaki - "Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks." - John T. Edge, The New York Times

Being Single is Tough - and may cause bruising

2010-01-04T16:48:00.012-05:00

No one will argue that dating is rough, dating in New York can be brutal and if you are as clumsy as I, it occasionally causes bodily injury.After spending the holidays at home in a small town in North-Western-Central-PA I came back to New York to ring in the New Year. Feeling rejuvenated and perhaps optimistic that my dating drought may have come to an end, I accepted date with a rather nice

Squeem'ing in the New Year

2009-12-30T19:45:00.003-05:00

Uh-oh.... looks like cookie-palooza did me dirty and I'll be Squeem'ing in the New Year tomorrow night. Note to self: liquids only and must bring big handbag incase a mid celebration squeem-evacuation is needed!

Christmas Cookie-Palooza!

2009-12-29T14:02:00.010-05:00

Snowman, cookies, decorated trees, cookies, wreaths, cookies, reindeer and have a mentioned cookies? Unlike cooking a mouthwatering roast or hearty Bolognese baking is an exact science. My 10th grade chemistry grade haunts me as a reminder to ‘leave it to the pro’s' but this holiday season I was determined to have a Christmas Cookie Success Story. I turned to Cooksillustrated.com to guide me and

Rosemary Lamb Chops

2009-12-24T23:20:00.000-05:00

Lamb is a rich and flavorful type of red meat that works great with acidic marinades and hearty seasonings. To save time and your knives, tell the butcher you would like them ‘Frenched.’ The butcher will then remove the excess fat and trim down the chop and expose the bone (ribs). On average each rack of baby lamb chops will contain 8 chops. 1 Rack of Baby Lamb Chops¼ Cup Fresh Lemon Juice 2 Tbs

Culinary Q&A: What are you supposed to do/can do with the green parts of green onions, leeks, radishes?

2009-12-21T16:31:00.004-05:00

Question: What are you supposed to do/can do with the green parts of green onions, leeks, radishes? Is the green part merely superficial or can you use it/eat it in some fashion?? I just made potato-leek soup and I felt so bad tossing all that pretty green stuff!!! Do tell...Answer: Yes! Don’t hate-on (or trash) the green stuff! Many of the vegetable’s nutrients can be found in the greens that

Holiday Honey Glazed Ham

2009-12-21T10:56:00.002-05:00

1 Bone-in Spiral Cut Ham (approx 9lbs) ¾ Cup Packed Brown Sugar¼ Cup Honey1 Tbs Dijon Mustard¼ Tsp Cloves½ Cup Orange Juice 1 Cup Chicken StockPre-heat oven to 325ºF.In a small bowl combine the brown sugar, honey, Dijon mustard, cloves and orange juice. Place ham, cut side down, into a deep roasting pan. Rub ham with sugar mixture, being sure to get the glaze between each layer of the ham. Add

joannE.'s Holiday Handbook - 2009

2009-12-17T10:16:00.003-05:00

What do you get the person who has everything? This recipe collection just may be the perfect last minute holiday gift you are looking for! (Click to launch the full edition in a new window) Happy Holidays & Delicious Dishes, ~joannE.

Culinary Q&A: Parchment Paper Substitution

2009-12-14T10:52:00.005-05:00

Holiday Baking Question: Can you use foil when a recipe calls for baking on parchment paper? If yes, do you spray it with non-stick cooking spray?Answer: Yes. Parchment paper is paper that has been treated with sulfuric acid and coated with a very thin layer of silicon. It can withstand direct exposure to high temperatures and provides a non stick surface. It is mostly commonly used in baking

Marinated Celery Salad

2009-12-07T09:27:00.009-05:00

1 Bunch Celery (approx 10 stalks)1 Medium Red Onion, thinly sliced2 Cloves Garlic, Minced2 ½ Tbsp Capers, roughly chopped*1 Tbs Fresh Oregano, chopped1 Tbs Fresh Parsley, chopped¼ Tsp Red Pepper Flakes1 Tsp Salt½ Tsp Black Pepper⅓ Cup Olive Oil ½ Red Wine Vinegar Cut celery stalks on the biased into ½” inch slices and roughly chop the leaves. Toss all ingredients together in a mixing bowl. Adjust

Culinary Q&A: Buttermilk Substitution

2009-12-05T12:00:00.003-05:00

Culinary Question: Sometimes a recipe calls for buttermilk. I hate buying a whole thing of buttermilk for the 1 or 2 Tablespoons a recipe calls for. Is there a substitution for this? Answer: Combined 1 cup milk with 1 tablespoon lemon juice. Let sit for two minutes and use the amount the recipe calls for. Why: Buttermilk's name is deceiving as it contains less fat then regular whole milk. The

Almost Award-Wining Seared Duck Breast with a Black Currant-Pink Peppercorn Sauce Served over Creamy Gorgonzola Polenta and Wilted Baby Spinach

2009-12-02T15:55:00.005-05:00

Serves 8This recipe was entered in the 2010 San Pellegrino Almost Famous Chef Competition. It didn't make the final cut but is still pretty darn tasty! The overall winner will be announced in March 2010.*******Seared Duck Breast with a Black Currant-Pink Peppercorn Sauce8 Muscovy Duck Breasts1 oz Shallot, Minced4 oz Crème de Cassis1 oz Dried Black Currants12 Pink Pepper Corns, Crushed16 oz Brown

Culinary Q & A: I bought a box of Stove Top, but how do I make stuffing?

2009-11-24T22:16:00.009-05:00

Call it stuffing, dressing or Stove Top, there is no correct name or recipe. Here is what I'll be serving:joannE.’s Sausage & Apricot Stuffing16 ounces (2lbs by weight) Bread Cubes, unseasoned4 Tbs Butter1Lb Venison Sausage, removed from casings (sweet Italian also works well)2 Medium Yellow Onions, medium diced3 Stalks of Celery, medium diced2 Cloves of Garlic Minced1 Cup Dried Apricots,

Need a last minute substitution, definition or commiseration?

2009-11-24T15:38:00.001-05:00

Send them to joannE on Facebook. I will be in the kitchen ready to answer your cooking conundrums from now until the wine gets poured on Thursday.I wish you and your family many delicious dishes and a very happy Thanksgiving!-joannE.

Culinary Q&A: Help! How do I make turkey gravy?

2009-11-24T14:47:00.006-05:00

The basicsGravy is essentially thickened stock or pan drippings. Since the goal of most cooking methods is to keep the moisture inside your bird I wouldn’t recommend counting on your pan drippings alone. This time of year Turkey stock or broth can be found right to the chicken stock. Warning, if you are brining your bird the pan drippings may be too salty to use.If you are serving eight people

Cranberry Sauce – with Beets!?!?!

2009-11-23T14:23:00.004-05:00

Craziness I know! But halfway through your Thanksgiving feast your body will be thanking you for the double does of detoxifiers in this traditional side dish with a twist.1 12oz Bag (3 cups) of Fresh Cranberries1 Cup Shredded Raw Beets, loosely packed1 Cup Sugar1 Cup Water½ Cup Orange juiceCombine all ingredients in a medium saucepan. Bring to boil then reduce heat to low. Simmer uncovered for 20

Cranberry and Custard Filled Cornbread

2009-11-16T11:02:00.010-05:00

I don’t know how this recipe works but it does, every time! The creamy custard that forms between the layers of cornbread makes butter obsolete but I do recommend serving it warm with maple syrup. Reheated in the toaster oven or microwave this cornbread is an excellent breakfast indulgence.1 Cup Flour¾ Cup Cornmeal3 Tbs Sugar½ Tsp Salt½ Tsp Baking Soda1 Tsp Baking Powder⅔ Cup Dried Cranberries3

Breaking up is hard to do

2009-11-09T13:03:00.005-05:00

Breaking up is hard to do, especially if the Break-up'eee is capable of reporting you to the board of mental health. I've never been good at ending a relationships and have sometimes relied on Facebook to spread the word, but this on is tricky. How do I break up with my therapist?Our relationship began in August after blowing out the candles on the [gluten free] cake that kicked the last year of

They call me the butcher - Mantrax strikes again!

2009-11-02T11:32:00.001-05:00

The crisp autum breeze and the smell of chicken wings in the fryer can only mean one thing – college football season is here! Last weekend I cheered on my alma mater at the neighborhood bar and after several rounds and an exciting victory I made friends with a fellow at the bar.We engaged in the typically Saturday afternoon bar chit chat, “Who are you rooting for? What are you drinking? What’s

After 196 hours of Culinary School

2009-10-29T15:51:00.007-04:00

May I present, 1 steak and several (*almost*) perfectly diced potatoes240 hours to go....

Baked Pumpkin Ziti Alfredo

2009-10-26T11:54:00.004-04:00

Call it a minor obsession, but I can't get enough of the autumnal flavors of the season! 1lb Gluten Free Quinoa Ziti (regular pasta will work just fine) 1 Tbs Olive Oil 1 lb Sweet Italian Sausage, removed from casings [1] 1 Medium Yellow Onion, small dice 2 Cloves Garlic, minced 15-oz Pumpkin Puree 1 ½ Cup Chicken Stock ¼ Tsp Crushed Red Pepper Flakes 1 ½ Tsp Cinnamon ½ Tsp Nutmeg 1 Cup Heavy

Back to the (virtual) Bar Scene

2009-10-20T10:55:00.016-04:00

Everything is moving full steam ahead these days, except for my dating life. With less free time to devote to the bar scene (and the pending hangover the next day), I’m thinking it may be time to sign back onto the virtual bar scene. Being able to ‘get out there’ from the comforts of the couch or when things are slow at the day job sounds good to me.But what ‘bar’ should I visit? I wasn’t too

Relationships Out, Romances In!

2009-10-12T16:29:00.008-04:00

Remember back in the college days when being in a relationship meant you would meet up at the same bar two weekends in a row? Nowadays if you use the term ‘relationship’ in a conversation someone is bound to ask “Do you think he’s the one?”Then you have the whole awkward conversation saying, “the 2 hours you spent busting a move on the dance floor were really magically but you are going to wait

FatPacking

2009-09-29T11:07:00.016-04:00

No, the definition of FatPacking will not be found in Urban Diction (I checked) and this has nothing to do with larding a roast. I learned about this last week when I received an email from a friend with 'Fatpacking' as the subject. The body of email contained a link and said ‘want to give this a try?’ Having no regard for the so-called work filter, I was intrigued and clicked on the link.Hmmm...

Notice Mashed Potatoes Will NOT Be Served At This Year's Holiday Party or Any Other Party I Host

2009-09-23T09:31:00.008-04:00

Mash potatoes got the best of me once again.Yesterday’s lesson included a side of potato puree. Feeling like my last potato mash was a success I volunteered to take the lead. I pealed, diced, boiled, strained and riced. In a small saucepan I heated the butter and heavy cream, seasoned with just the right amount of salt and pepper. I scrupulously followed the recipe’s direction, and what did I end

joannE.'s Porotos Granads with Polenta Dumplings

2009-09-21T13:07:00.013-04:00

Porotos Granads is an Andean stew that comes from the Mapuche Indians and is a national dish of Chile. “Porotos” is Chilean for “beans” and the traditional recipe includes three types of beans. This hearty and savory variation only uses pinto beans and replaces the corn with the polenta dumplings and quinoa[1]. *The recipe below serves 6-8 hungry diners but freezes well and is even better the

Gluten Free White Mocha Almond Fudge Bars

2009-09-14T10:01:00.015-04:00

For when you are java jonesing 8 Tbs (1 Stick) Butter, cut into cubes 1 Cup Chip White Chocolate Chips 1 Cup Granulated Sugar 1 Tsp Vanilla Extract 3 Eggs, Slightly Beaten 2 Tbs Instant Espresso dissolved in 1 Tbs Water 2 Cups Gluten Free Baking Mix (or All Purpose Flour) 1 ½ Tsp Baking Powder ½ Tsp Salt 6 oz Unsalted Almonds (approx 1 1/4 cups), roughly chopped and toasted Preheat oven to 350°

Java Jonesing – Nature vs. Nurture?

2009-09-14T09:59:00.001-04:00

Coffee has been a daily staple in my life since I was 16. When asked, ‘How do I take my coffee?” I take pride in my purist beliefs and answer smugly, “black.” Since the move I’ve become a little obsessed with getting my morning brew.It felt like Christmas morning when I unpacked my programmable –grind-and-brew coffee maker that had been banded to storage for the past 2 years (due to our lack of

Housewarming White Sangria

2009-09-11T11:48:00.002-04:00

I would have included a pic but there was none left to photograph2 Cups Triple Sec2 Cups Peach Schnapps2 Lemons, thinly sliced2 Limes, thinly sliced2 Plums, medium diced1 Peach, medium diced1 20-oz can of Diced Pineapple (juice reserved)1 6-oz can of Mandarin Oranges (juice reserved)1 Cup Assorted Berries if desiredCombine all ingredients (including reserved pineapple and orange juice) in a

Goodbye EV, Hello Fi-Di!

2009-09-10T14:20:00.007-04:00

For many September 1st brings about an anxious feeling as it symbolized the pending school year. And for many of us twenty-somethings who have been unsuccessful at breaking the 12 month leasing cycle it still does. It is not the thought of homework we are dreading it is something much more painful…moving! Whether you are moving bedrooms, apartments, cities or countries; moving day is guaranteed

Last Call for the Virtual Bar

2009-08-26T11:55:00.004-04:00

It had been 2 weeks since I've gotten any emails/winks/nudges and when I received an email from a balding, 39 year old, pet shop owner, who chose a picture of him riding a pony (not a horse, not a donkey....a pony), complete with a safety helmet, for a profile picture.Over the weekend I spent some time with a fellow on-line dater and was looking for some convincing to renew my upcoming month’s

202 Ways to Make Potatoes

2009-08-23T22:37:00.013-04:00

202 Ways to Make Potatoes – is what the first 3 months of culinary school should be called. Perhaps I was suffering from delusions of grandeur when I pictured myself blowing glass sugar vases and whipping up soufflés with my eyes closed and one arm tied behind my back at this time. To date, each class has started with the now familiar feeling of a peeler in my right hand and a spud in my left.

CrazyBlindDate.com = BeStoodUpByABlindDate.com

2009-08-21T11:02:00.014-04:00

The influx of recipes posts (complete with pictures) can only mean one thing - I’ve had lots of free Saturday nights. Feeling the need to mix things up I turned to CrazyBlindDate.com.Believe it or not, I actually know a couple of people that have gone on Crazy-Blind-Dates and not only lived to tell the tale but also reported having a nice time. I was still skeptical at first since I have watched

How to Read Produce Stickers

2009-08-21T10:33:00.002-04:00

Who Knew???----Designed to speed things up at checkout, these tiny labels can also give valuable insight into the origin of your produce.The four- and five-digit numbers you see on the stickers of bulk produce items are known as PLU (price look-up) codes. These codes, assigned by the Produce Marketing Association through the Produce Electronic Identification Board, are indeed used by checkout

Butter Chicken

2009-08-19T10:00:00.014-04:00

Butter chicken or Murgh Makhani is a traditional Indian dish. This is a variation of a "Rupa's Butter Chicken," a family recipe passed along by a fellow foodie-friend. The sauce is a mild yet extremely flavorful and rich. If you prefer more heat, increase the chili powder and cayenne pepper to taste.For the Sauce: 1 Olive Oil 2 Tbs Butter1 Medium Yellow Onion, medium

Savory Cashew and Wild Rice Pilaf

2009-08-13T14:45:00.006-04:00

This flavorful pilaf is a terrific subsitute for the traditional gluten-laden stuffing2/3 Cup Wild Rice¾ Cup Brown Rice½ Tsp Salt¼ Lb Pancetta or Thick Cut Bacon1 Medium Yellow Onion, small dice1 Carrot, peeled, small dice1 Clove Garlic, minced2 Cups Chicken Broth½ Lb Dark Leafy Greens (Swiss Chard, Spinach, Mustard Greens), cleaned, stems removed, roughly chopped½ Cup Roasted Salted Cashews,

Gluten Free Quinoa Tabouli

2009-08-10T15:00:00.017-04:00

Gluten Free Tabouli replaces the traditional cracked wheat with red quinoa (Pronounced kEEn-wa ta-bOO-le) 1 Cup Red Quinoa * 2 Cups Water 1 Cucumber, seeded, small dice 3 Tomatoes, small dice 1 Small Red onion, minced 1 Garlic Clove, fine dice 1 Cup Parsley, chopped 1/2 Cup Fresh Mint 1/2 Cup Fresh Lemon Juice 1/4 Cup Olive Oil 1 Tsp Salt In medium sauce pan bring quinoa, 1/2 tsp salt, and 2

Grandpa's Apple Pie

2009-08-02T21:02:00.017-04:00

This pie was a favorite of my Grandpa Doug. Whether it was for his birthday, the 4th of July or just a Tuesday night, it was always a crowd pleaserCrust2 Cups All Purpose Flour1/2 Tsp Salt8 Tbs (1 stick) Unsalted Butter, cold, cut into cubes3-4 Tbs Ice WaterIn a food processor combine flour, butter and salt. Plus mixture until dough resembles the top of an Etenmann's Crumb Cake™. Slowly add the

All the single bridesmaid, All the single bridemaid..oh..oh..oh

2009-07-30T09:05:00.006-04:00

Bridesmaid Rule # 557 – If you will be attending the wedding single, you must look your most fabulous.With so many factors out of your control (dress, hair, hours of open bar, ratio of single men to women) there is one thing you can do – diet! I was fortunate enough to have been in diet mode with out realizing it for several weeks prior (thank you strange unexpected brief illness). Fearing the

Watermelon, Mint, Feta and Kalamata Olive Salad

2009-07-24T11:56:00.012-04:00

This refreshing salad showcases North-Western-Central-PA's wonderful summer watermelon harvest.2 pints Watermelon, cubed with seeds removed1/2 Red Onion, thinly sliced3/4 lb Feta Cheese, large dice1 cup Pitted Kalamata Olives, chopped1 cup Fresh Mint, chopped (plus 4 Tbsp for garnishing)1 Lemon, juiced1/2 cup Olive Oil1 tsp saltIn small bowl whisk together olive oil, lemon juice and salt. In

My Love Affair with Pot Roast and the Crock Pot Continues

2009-07-16T15:43:00.013-04:00

In the midst of my Crock Pot/Pot Roast renaissance I was fortunate to visit my cousin who just returned from Indonesia. During our visit she shared the wonders of Bamboe’s Rendang spice mix. It is a great combination of spice, savory and sweetness. The package comes with stove-top directions but I enjoyed the following variation. 1 ½ - 2 lbs Chuck Roast, cut into large chunks 3 Carrots1 Large

Action Plan

2009-07-10T12:00:00.011-04:00

There are 6 months left to make good on new year's resolutions and it's time for an Action Plan!DatingGoal - Not to be dateless on New Year's EveComplete the Millionaire Match Maker's Steps 3-8 Bribe photographer friend with baked goods (or booze) to take glamour shots for new online dating profileResearch arranged marriages, have info ready to forward to parents on 12/31/09FitnessGoal - To no

A Matter of Loaf and Death

2009-07-07T09:30:00.003-04:00

Ok, death may be a little dramatic and no I'm not a die hard Wallace & Gromit fan. But when I found out I had to give up gluten, my pastry-loving world crumbled (pun intended). It has been a year since I’ve said goodbye to the wheat world and much to my chagrin, I've never felt better. This change has not been easy. When first attempting to go gluten free I went through the 5 stages of gluten

Mid-Year Reflection

2009-07-01T10:00:00.012-04:00

In the tradition of great weekend road trips, I’d like to take a moment to reflect on the first six months of 2009 with a quick round of ‘High, Low, Learn.’High Career - Hmm...there is a tie: A) Attending culinary school, B) Receiving an email from a editor asking me to write a weekly dating (i.e. how not to date) column for a website*Fitness – Discovering the Squeem Dating – My lack of success

Sunday's Roast is Dinner for the Week!

2009-06-26T11:32:00.024-04:00

Start the roast when you head to the laundromat on a Sunday afternoon and by the time you get home dinner will be done for the rest of the week!*During the summer months, keep you apartment from turning into a sauna by preparing roasts, soups and stews on the counter in a slow cooker*2 – 2 ½ lb Chuck Roast3 Large Carrots, pealed ends trimmed4 Stalks of Celery2 Large Golden Beets,* pealed ends