Father's Day Gift Guide June 09 2017
With Father’s Day just over a week away I’ve been thinking about what to get my dad and my husband. For some reason dads are more difficult to shop for than moms. Here are some suggestions on what to give your dad this year instead of a tie!
For the GRILLING Dad: The Coco for Garlic and Tamarind Oh! Sauces from EssieSpice make great marinades and finishing sauces for anything you want to grill… chicken, beef, pork, even vegetables. You also cannot go wrong with a little bag of Pure Flake Salt from Jacobsen Salt Co. The perfect way to finish a nice juicy steak or piece of fresh fish.
For the SNACKING Dad: Does your dad just likes to chill out in front of the television watching the big game or movies? The microwave popcorn from Tiny But Mighty comes in a Butter and Kettle Corn version and is ready in 2-4 minutes. The Ranch Salad Almonds from Nuts About You also make a great snack and don’t forget a piece of Matzo from The Matzo Project topped with dad’s favorite cheese or spread.
For the DRINKING Dad: Does your dad start the day with a Bloody Mary or finish the day with a Martini? We have gifts for him too! The spice blends from La Boite make excellent cocktails, especially the Bloody Mary Spice Master Collection. The Green Olives from Artion Greek Foods are perfect in a gin or vodka martini.
Please place your orders by Monday June 12th for guaranteed delivery with standard shipping before Father’s Day.
Stock Your Pantry February 10 2017
We’ve just survived another round of snow here in New York. There is always a lot of hype prior to a snow storm about stocking your pantry. Since we don’t typically drive to the supermarket in New York I feel it is less of an issue than it might be in other places. I do however promote stocking your pantry with great food items to use in a pinch whether it be a snow storm or an unexpected guest. I know I’m always pushing products from our marketplace (that is my job!) but a quick survey of my pantry found the following items and here are some suggestions on how to use them.
Jacobsen Salt Co. Kosher Salt – This is a no-brainer. Good salt makes everything taste better and I pretty much use this salt on everything from seasoning a steak to brightening up a salad.
La Boîte Spice Blends – I have too many spice blends to count. After cooking the box of pasta from your pantry toss generously with your chosen spice blend and some olive oil before serving.
Rick’s Picks Phat Beets – These are good straight from the jar but are also great in a salad paired with goat cheese or blue cheese or whatever cheese is hanging out in your refrigerator.
Due Cellucci Traditional Tomato Sauce – Of course you could pour this amazing sauce over that pasta from your pantry OR you could use it as a base for a delicious tomato soup. Pair the soup with a grilled cheese sandwich and everyone in your house will be happy!
Lucy’s Granola – This a great breakfast option when you’re snowed in and don’t have anywhere to go. I recommend having breakfast in your pajamas when there is no place to go. Pour some granola on top of your yogurt for a delicious parfait. You can also sprinkle onto pancakes as they are cooking for some extra crunch and hidden deliciousness.
Paul & Pippa Biscuits – Is it a cookie? Is it a cracker? Well, these biscuits are both. The sweet flavors are great with a cup of tea and the savory would be great with that cheese from the refrigerator.
I’m sure if I moved some of the boxes of Cheerios around in my pantry I would find more products to tell you about but I think you get the idea. I hope you’re surviving the weather wherever you are. Remember you can order from our marketplace rain or snow or sleet or hail or sun!
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.
What's Trending... September 09 2016
I love keeping up with what is happening in the food world by watching cooking shows, eating out and reading lots of magazines. I may not be the best source of information on where to eat out in New York City anymore, but I do have my eye on what is happening in regards to producers and artisans around the world. I recently was reading an article about the current culinary trends taking America by storm. Like the Cronut, these trends may not last too long.
- Center Plate Vegetables: When I go to a restaurant I often order a dish based on what vegetables it contains, not what the protein is. As it turns out, I am not the only one doing this. Chefs are starting to showcase vegetables more and more and in some cases they stand out much more than their meat or fish counter parts.
- Rediscovered Jewish Deli Classics: I’ve always loved a good bowl of Matzah Ball Soup or a delicious Reuben Sandwich. These classics are being rediscovered in an upscale setting. The meats are still delicious and smoked but they are being offered in a more refined way. We have our eye on one of the up and coming rediscoveries and will definitely share the excitement with you when the product reaches the marketplace.
- Creative, Ethnic Fried Chicken: Some believe it doesn’t get much better than Pop-eyes or Kentucky Fried Chicken. Chefs across the country are doing their best to make this classic American dish even better. I had a delicious Fried Chicken Sandwich at Red Rooster in New York a few weeks ago. They call it the ‘Crispy Bird Sandwich’ and it was crispy and messy. Topped with Barbecue Sauce and cheddar cheese, I had to use a fork and knife to get through it!
- Insects on the Menu: This is one trend that I just cannot wrap my head around. When I used to go camping we would joke about eating insects for protein. Now you can get cricket flour and use it to make many amazing recipes. Just thinking about insects has me itching all over so I’ll leave this trend for someone else.
- Real Food and Mindful Eating: People often say to slow down and smell the flowers. In the food world, we say slow down and taste the food. These days more thought is going in to how food is grown and how it gets from the farmer to our table. We learn to treat ingredients with respect and enjoy their flavor much more than we did before.
While it is always interesting to see what is new and trending, I tend to stick with what I love. Delicious food made with the best ingredients possible. I hope you’ll find this in all of the products in the marketplace at Julie’s Beet. Some of them are definitely on trend for the moment and I believe those are the trends that are going to last.
Headed to the Shore July 29 2016
I cannot get enough of the grill in the summer, or year round for that matter. Unfortunately in my New York City apartment, we are only able to grill indoors which doesn’t have the same effect as using an outdoor grill. This weekend I am headed to the Jersey Shore and plan to spend lots of time at the beach and the pool. I’ll be firing up the grill for most of our meals, including this recipe for Beer Can Chicken. It is a fan-favorite with my family. A few tips before you begin:
- You can use any kind of beer you like, just make sure it is a normal size can. Save the tall boys for Beer Can Turkey or something like that.
- If you don’t like beer, use the canned beverage of your choice. I’ve made Coke Can Chicken and it tastes just as good.
- If you are using a charcoal grill, buy a charcoal chimney. They are worth their weight in gold, especially when you are trying to light a charcoal grill on a roof-top in London on a windy night!
1 Whole Roasting Chicken(3-4 lbs.)
1 Can of Beer
3 tablespoons La Boîte Ayala N. 16
Salt to taste
-Pre-heat the grill to medium-high (about 400°)
-Drink half of the can of beer
-To prepare the chicken, clean the cavity out by wiping with a paper towel & pat the skin dry. Rub the skin with a layer of olive oil and season with salt and La Boîte Ayala N. 16
-When grill is ready, carefully place the beer can in the chicken’s cavity and prop it up on the grill making a tri-pod with the 2 chicken legs and the beer can. Close the grill, being careful not to knock the chicken over.
-Let cook approximately one hour or until the juices run clear.
-Remove from the grill and allow to cool for 10 minutes before carving. Enjoy!
Pickles on my Mind June 24 2016
If you follow our Instagram account(@juliesbeet) you know I’ve got pickles on my mind this week for some reason. I was super excited to see a recipe for pickle brined chicken and just had to try it! I used two different pickle juices (Rick’s Picks Hotties and Ricks Pick’s K.O. Pickles) to see if there was any difference in flavor. The good news is the chicken tastes great with both brines but not a lot of difference between the two brines. You can find the recipe below.
The Fancy Food Show comes to New York this weekend. I’m excited to see some of our current artisans, like Rick’s Picks, there and also have a look around to find some new and interesting products for the marketplace. Please comment with any suggestions of products you’d like to see on the site.
Rick’s Picks Pickle Brined Chicken
Makes 6 servings
6 chicken breast halves
2 cups brine from Rick’s Picks jarred pickles
Salt and Pepper to taste
-In a large resealable plastic bag, combine the chicken breasts, pickle brine and a generous pinch of black pepper. Seal the bag, pressing out any air, and refrigerate overnight.
-Preheat oven to 350° F. Pat the chicken breasts dry.
-Heat 1 tablespoon olive oil in an ovenproof skillet. Place chicken breasts skin side down into the pan. Cook over high heat until golden, about 6 minutes. Turn and cook for about 2 more minutes. Transfer the skillet to the oven for an additional 25 minutes or until the chicken is cooked through. Let rest 10 minutes before serving.
An Update on a Classic March 11 2016
When my mom was in town a few weeks ago, I put her to work taking care of my family. One of the ways she REALLY helped was to make dinner. One night she suggested Chicken Cacciatore, a classic Italian Dish. We decided to update the dish by using La Boîte Ayala N. 16 with Rosemary, Black Pepper & Garlic instead of the traditional herbs – basil and oregano.
The full recipe is available here.
If you are ever looking to recreate or update a recipe, I highly recommend using the spice blends from La Boîte. Each blend is a taste sensation which will take your dish to the new places! If you are feeling truly experimental try blending the blends. I find my husband doing this often when I ask him to season a roast for us.