News
Thanksgiving Recipes! November 04 2016
Halloween is over and it is finally time to look ahead to Thanksgiving. It is definitely one of my favorite holidays because it is all about family, friends and eating!
Here are some great recipes for your Thanksgiving meal using some of the products from our marketplace.
Roasted Chicken with Jacobsen Kosher Salt, just in case a Turkey won’t fit in your NYC oven
Honey Glazed Carrots with Bee Local Cherrywood Smoked Honey
Roasted Sweet Potatoes with La Boite Ayala N.16 and Bee Local Portland Farmland Honey
Simple Stuffing with La Boite Breeze N.5
Pumpkin Pie with Paul + Pippa Chocolate Crust
Place orders by Thursday November 17th for guaranteed delivery before Thanksgiving.
Happy Friday,
Julie
My Trip to the Summer Fancy Food Show July 01 2016
This week was the Summer Fancy Food Show in New York. It is a massive gathering of foodies from around the globe and a highlight for me each year. I love walking the show to see what is new and exciting in the food world, not to mention meeting wonderful artisans who are super passionate about what they do.
The show runs for three days in the summer in New York. I’ve been a bit busy this summer and ended up with just two hours at the show on Tuesday. I had a full schedule for those two hours… I wanted to meet with our current vendors and also look for new ones. I wore my sneakers so I could make better time through the aisles and the crowd was fairly thin, which made it a lot easier to get around.
I wish I could purchase all of the delicious products I tasted but there just isn’t room for that. I’ve made a wish list and plan to work through adding the products in that order. Stay tuned for some delicious treats from as far away as Berlin, Germany and as close as Brooklyn, New York. You’ll also see some new flavors from our current artisans Paul + Pippa and Lucy’s Granola.
The Winter Fancy Food Show is in San Francisco in January. I’m already planning my trip out west and hope to be at the show for more than 2 hours!
Have a great holiday weekend.
Happy Friday,
Julie
Summer Salmon with FIVE Organic Olive Oil July 17 2015
When summer hits, I am constantly looking for quick and easy recipes that use the delicious produce available to us. Fresh tomatoes, corn, peaches… I just love summer fruits and veggies!!! I also like spending less time in the kitchen and more time enjoying my meals with family and friends. I found this recipe from FIVE Olive Oil and decided to give it at try. It is super quick and easy which makes it perfect for a week night meal. It is so delicious, I would be happy serving it to my finest guests.
Enjoy the recipe below and have a great weekend!
Happy Friday,
Julie
Baked Salmon with FIVE Organic Olive Oil, Lemon and Dill
Makes 4 servings
Ingredients
1 lb. salmon fillet, cut in to 4 pieces
8 fresh asparagus spears, ends trimmed
1 cup cherry tomatoes, halved
4 Tablespoons FIVE Organic Extra Virgin Olive Oil
3 fresh lemons (2 cut lengthwise in quarters, juice of 1 lemon)
1 bunch fresh dill
Salt and Pepper to taste
Method
-Preheat oven to 390°F
-Season both sides of the salmon fillet well with salt and pepper
-In a medium baking dish, place salmon fillets skin side down, top with two dill sprigs per fillet and drizzle with lemon juice
-Add lemon wedges creating a circle around the salmon, top with asparagus and tomatoes
-Drizzle with FIVE Organic Extra Virgin Olive Oil
-Bake with lid off for about 15 minutes or until salmon is cooked through. If you prefer your salmon rare, cook for approximately 10 minutes.
My Visit to the Fancy Food Show July 03 2015
If I had one word to describe the Summer Fancy Food Show at the Javitz Center in New York City, it would be amazing. If I had a second word, it would probably be overwhelming. The sheer volume of the show is enough to scare anyone away who doesn’t have a plan and a stomach made of steel, as I mentioned before there is A LOT of tasting.
The show opened Sunday and I decided to get there early to beat the crowds. It was a good idea as it was a rainy morning and the halls didn’t begin to fill up until around mid-day. I was able to walk up and down the endless aisles looking, tasting and chatting with the amazing vendors behind the amazing products. Luckily, I had a rough plan as to what I was looking for which made it easier to navigate the stands. Good news, I found a lot of terrific products for our marketplace. Some of the highlights from the show included Duck Fat Caramel (it really contains duck fat, I had to ask!), heritage popcorn and these fantastic lime-flavored biscuits from Spain.
In addition to all of the new products, it was nice to chat with the people behind some of our current products. Ioannis from World Excellent Products, the producers of FIVE Olive Oil, was at the show. They have some special products I look forward to introducing closer to the holidays. I also spent a lot of time with the team from Rococo Chocolates. This was their big debut in to the US Market and it was well received. They rolled out some new packaging at the show and I look forward to sharing that with you when the next shipment arrives. Due to the high temperatures in New York, that probably won’t be until the end of the summer. It will be worth the wait, I promise! Rick from Rick's Picks had a great stand as part of the New York aisle. I could have spent an entire day just chatting with these local artisans. I am so lucky to live in a city with an emphasis on quality artisan products!
With tired feet and a full stomach, I left the show on Tuesday feeling very satisfied with my experience. I am excited to expand our selection of artisans and look forward to introducing them to you very soon.
Have a wonderful holiday weekend.
Happy Friday,
Julie
Just Two Days Until the Fancy Food Show! June 26 2015
This Sunday marks the start of the Specialty Food Association’s Fancy Food Show in New York City and the first ever Specialty Food Week. I’ve had the pleasure of attending a few of these shows and let me tell you, it is a food lover’s dream come true. The show will take place at the Jacob Javitz Center where there will be more than 180,000 products from more than 2,500 exhibitors! That is A LOT of food.
The difficult part about the show is deciding where to go and what to sample. You don’t have room for everything so you have to be pretty particular about what you decide to taste. I read somewhere to only taste something if it is necessary in your decision making. Since it is my job to make sure everything in our marketplace is delicious, tasting is a necessity. Luckily, the show is over three days, so I can pace myself as I make my way up and down the aisles.
I know it is going to be a busy weekend but cannot wait to see what new and exciting products I will find. I am also eager to visit with some of our current suppliers including the team from Rococo Chocolates and World Excellent Products.
Stay tuned for more news from the Fancy Food Show and be ready for a lot of great additions to our marketplace.
Happy Friday,
Julie
A Mother's Day Afternoon Tea fit for Royalty May 01 2015 1 Comment
It is almost Mother’s Day and I am sure you are trying to think of something original and unique to give to your mother. As a mother, celebrating my second Mother’s Day, I am able to tell you with confidence all your Mom really wants is to be treated like a queen for the day and to spend some quality time with her family.
Treat your mother like a real queen with a traditional English Afternoon Tea. You can serve this menu anytime of the day to make your mom feel like royalty.
The recipes you need are below.
Don’t forget flowers and a card that says ‘I Love You Mom!’
Place your orders for all of these great products before May 3rd to guarantee delivery by Mother’s Day. Don’t forget to use code SHIP4MOM for free shipping.
Happy Friday,
Julie
Plain Scones – From The Bouchon Bakery Cookbook
Makes 12 Scones
Ingredients
1 cup + 1 ½ tablespoons all-purpose flour
2 ¼ cups +2 tablespoons cake flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup + 3 ½ tablespoons granulated sugar
8 ounces unsalted butter, cold, cut into ¼ inch pieces
½ cup + 1 ½ tablespoons Heavy cream
½ cup + 2 tablespoons crème fraiche
1 teaspoon large-crystal sparkling sugar
Method
-Place the all-purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine.
-Stop the mixer, add the butter, and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them by hand, and mix just until incorporated.
-With the mixer running, slowly pour in the cream. Add the crème fraiche and mix for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.
-Mound the dough on the work surface, and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap, and, using your hands, press it into a 6-by-9 inch block smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in the plastic wrap and refrigerate for about 2 hours, until firm.
-Line a sheet pan with a Silpat or parchment paper. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise in half. Cut each rectangle in half on the diagonal to make a total of 12 triangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until solid, at least 2 hours but preferably overnight. (The scones can remain in the freezer for up to one month.)
-Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a Silpat or parchment paper.
-Arrange the frozen scones 1 inch apart on the sheet pan and brush the tops with cream. Sprinkle the top of each scone with a generous pinch of sparkling sugar. Bake for 15 to 18 minutes in a convection oven, 25 to 28 minutes in a standard oven, until golden brown. Set the sheet on a cooling rack and let cool completely.
The scones are best the day they are baked but can be stored in a covered container for one day.
Serve with your favorite Gus & Grey Jam.
Cucumber & Cream Cheese Tea Sandwiches
Makes 4 servings
Ingredients
1 English Cucumber
8 oz soft Cream Cheese
8 Slices white bread
FIVE Extra Virgin Olive Oil
Method
-Slice English cucumber into 1/8 inch thick slices
-Spread one side of each piece of bread with soft cream cheese
-Layer slices of cucumber on top of cream cheese on 4 slices of bread
-Drizzle FIVE Extra Virgin Olive Oil over the top of the cucumbers
-Top with 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Tomato & Mozzarella Cheese Tea Sandwiches
Makes 4 servings
Ingredients
2 Roma Tomatoes, sliced thin
8 slices Mozzarella Cheese
8 Slices White Bread
FIVE Estate Balsamic Vinegar
Method
-place sliced tomatoes on a paper towel to absorb some of the liquid
-Layer 1 slice of Mozzarella Cheese each on 4 slices of bread
-Top with a layer of sliced tomatoes
-Drizzle FIVE Estate Balsamic Vinegar over the top of the tomatoes
-Top with 4 remaining slices of Mozzarella cheese and 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Egg Salad with Izak N. 37 from La Boîte
Makes 4 servings
Ingredients
4 eggs, hard boiled
½ cup mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon Izak N. 37
Salt to taste
8 Slices White Bread
Method
-peel and chop hard boiled eggs
-Mix eggs with mayonnaise, Dijon Mustard, Izak N. 37
-Add salt to taste
-Layer ¼ of egg salad mixture on each of 4 slices of bread
-Top with 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Chocolate Cupcakes
Makes 24 Cupcakes
Ingredients
Cupcake liners
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup orange juice, without pulp
½ cup canola or vegetable oil
1 teaspoon vanilla extract
3 eggs
1 cup boiling water
½ cup pieces Rococo Chocolates Sea Salt Milk (or Dark) chocolate bar
Method
-Preheat oven to 350°F. Line cupcake pan with pan liners.
-In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda & salt. Add the orange juice, oil, vanilla and eggs. Mix for 2 minutes, until everything is thoroughly combined.
-Add the boiling water in 3 parts, gently mixing it in with a spatula or wooden spoon. If you are using an electric mixer be careful, the water splatters.
-Add the Sea Salt Milk Chocolate Pieces after the water is fully incorporated in to the batter.
-Pour in to prepared pan and bake for 15-20 minutes or until skewer inserted in the cake comes out clean. Let cool for 10 minutes in the pan and then transfer on to a rack to cool to room temperature.
-Once cool can be stored in plastic at room temperature for up to 5 days or freeze for up to 3 months.
Sugar Cookies
Makes approximately 20 cookies
Ingredients
½ cup margarine or butter
½ cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
2 ¼ cup flour
Method
-Preheat oven to 400°F
-In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla.
-Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff. It may be necessary to blend the last of the flour by hand. Do not chill the dough!
-Divide the dough in to 2 balls. On a floured surface roll each ball in to a circle about 12 inches in diameter. Dough should be 1/8 inch thick.
-Dip heart shaped cookie cutter (or whatever shape you choose) in flour before each use. Pick up dough around cut cookies. Place cookie onto ungreased cookie sheet using a spatula dipped in flour.
-Bake on top rack of oven for 6-7 minutes or until cookies are light brown. Remove cookies immediately from cookie sheet after taking out of the oven.
A Beginner’s Guide to Olive Oil April 24 2015
There are so many different kinds of olive oil out there it is easy to get confused. How do you know which type is best for you?
Here is a short guide to give you a better understanding of olive oil.
Olive oil is the fat obtained from an olive. It is traditionally used for cooking but is also found in cosmetics, pharmaceuticals and soaps. Olive trees are typically grown in the Mediterranean and olive oil is often associated with this region.
All production begins by crushing the olives in to a paste. The paste is then mixed and finally the oil is separated from the watery matter and fruit pulp. This is traditionally done using a press but more modern producers use centrifugation.
Refining Methods
Cold Press/Cold Extraction- the oil was not heated over a certain temperature during processing. This allows the oil to retain more nutrients.
First Cold Press/First Cold Extraction- The fruit of the olive was crushed exactly one time to make the oil.
Olive Oil Grades
Extra-Virgin- Comes from virgin oil production only, meaning the oil was produced by mechanical means, no chemicals were involved. It has a superior taste & some fruitiness. 80% of Extra Virgin Olive Oil is produced in Greece and it accounts for approximately 10% of all olive oil production.
Virgin- Also from virgin oil production but of a slightly lower quality. There is more acidity but still has a good taste.
Refined- Made by refining virgin olive oils with a high acidity. May be refined with chemicals. Most refined oils have a small amount of Virgin Oil added for flavor.
Organic- No chemicals were used to treat the olive trees or their fruit throughout the growing process.
Olive Varietals
There are hundreds of different varieties of olive trees resulting in numerous types of olives. These olives have different looks and can also vary on size, oil content and ripening time. All of these factors contribute to the flavor of an olive oil. Many say the varietal and maturity of the olive have the strongest effect on the taste of the olive oil.
FIVE olive oil is produced from Koroneki Olives. These olive characteristically have a deliciously robust flavor with a pleasant peppery zing on the finish. This is an obvious choice for FIVE Olive Oil since Koroneki trees have grown for over 3000 years in Greece.
Uses
Extra Virgin Olive Oil- Heating this oil over a certain temperature will compromise the flavor. We recommend serving an olive oil of this variety by drizzling over meats, fish, salads and bread.
Virgin – Cooking at temperatures below 375F. Also good for drizzling on vegetables, fish and meats.
Refined- Use in cooking at higher temperatures. If you want to cook above 400F canola or vegetable oil is better suited.
The collection from FIVE Olive Oils is of the highest quality. The oils are best enjoyed drizzled over your favorite dishes after they are finished cooking or over raw vegetables. As the weather warms up, we will have access to even more delicious ingredients that will be the perfect pairing for FIVE Olive Oils. Shop FIVE Olive Oil Here!
I’m looking forward to another beautiful spring weekend and perhaps another picnic in the park. I won’t forget to pack my FIVE Olive Oil!
Happy Friday,
Julie
Why Our Artisans are so special! April 17 2015
What a week we have had a Julie’s Beet. It was very exciting to officially launch the site and your response has been phenomenal. Julie’s Beet wouldn’t be where it is today without the support of my family and friends. My husband has been especially important in the process and he definitely gets to hear more about the products than he wants to. He also has the benefit of tasting the delicious recipes I am have been making with them, so you do not need to be too sympathetic.
We also wouldn’t be where we are today without the support of our artisans. Here is why we think each one of these artisans was special enough to be a part of the launch collection.
La Boîte – Lior Lev Sercarz, the spice master behind La Boîte, has been an inspiration in the process of ‘building’ Julie’s Beet. He is truly passionate about his craft and you are able to taste that in each blend. Lior’s outstanding and unique spice blends will quickly become a staple of your pantry. More here…
Gus & Grey – These jams, jellies, marmalades and preserves are made with a lot of love in Michigan. Each jar is filled with small-batch recipes made by Tara Grey, the jam pimp behind Gus & Grey. Since I am from the Midwest, I was immediately drawn to Tara’s story and wanted to include something close to home in the launch. More here…
Rococo Chocolates – The chocolate combinations from Rococo Chocolates are out of this world. After working for this award winning chocolatier, it was a must have for the opening collection. Their chocolate is organic and they even have their own cocoa plantation on the island of Grenada. Rococo Chocolates is all about ‘Pleasure and Provenance’ keeping the chocolate delicious and paying close attention to each ingredient. More here…
World Excellent Products – Making olive oil has long been a tradition in Greece. Leave it to World Excellent Products to keep this tradition modern with their FIVE Olive Oil and Vinegar Collection. The olive oil is very fresh with a vibrant flavor and the packaging is so stylish! This winning combination made us jump at the opportunity to have World Excellent Products on Julie’s Beet. More here...
We are always looking for delicious products to add to the marketplace. If someone you know makes something really special please let us know. We will definitely give you credit for the introduction.
Happy Friday,
Julie
The Knead for Bread March 20 2015
Recently at Julie's Beet the topic of conversation has been good bread, so we thought we would share our findings with you. As quoted by James Beard “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” and we couldn't agree more.
Our first preference was to bake a loaf at home. We started out with a beginners recipe which requires no special ingredients, equipment or technique, although like any good bread it did take some time. This recipe was created by Jim Lahey from Sullivan Bakery and is one of the easiest but still tastiest recipes out there. It's called the No-Knead Bread. The recipe was original published by the NY Times and still remains one of their most popular recipes to date. However, one of our favorite illustrations of the recipe is here:- So easy a four year old can make it! It truly is a great easy recipe and the bread turned out delicious, especially right when it came out of the oven.
Moving to the other side of the difficulty scale is Chad Robertson's bread recipe. Chad is a world renown baker and runs a famous bakery called Tartine Bread in the Mission area of San Francisco. His loaves of bread consistently sell out within an hour. If any of you are planning on making a trip down there soon, please bring us back a loaf :) He has published his famous technique which has been perfected across years of baking in the book Tartine Bread. The basic bread recipe alone is 38 pages!! It's hard to believe combining flour, water and salt could become that complicated. Creating your initial starter can take up to a week! This being the case, we're sorry to report, we haven't tested the recipe yet, but we'll be sure to update you on how it goes. For now we are still studying the book. If you are interested in learning more, here is a link.
Well, as we are all quite busy and may not have the time to bake any bread, we've rallied up our favorite bakeries in New York City.
- Maison Kayser: There are a couple around the city, but our go to is the one at 921 Broadway. Their Olive Bread is the best!
- Sullivan Street Bakery: 533 W 47th St, New York, NY 10036. They are famous for their Pane Puglise.
- Il Buco Alimentari E Vineria : 53 Great Jones Street, New York, NY 10012. Best Ciabatta around and dipped with 5 Olive Oil is the perfect pairing.
- Bouchon Bakery: Columbus Circle, Rockefeller Center, Las Vegas, Beverly Hills & Yountville. Have a baguette or an epi bread and pile on your favorite condiments.
- Lafayette Bakery: 380 Lafayette Street, New York, NY 10003. A great place for breakfast, brunch, lunch, dinner & bread. You can even pre-order online.
Hope everyone is having a great week and happy eating!
The Team at Julie's Beet
