Healthy Eating can be Delicious too! May 05 2017

This week at school they were handing out blue and white cookies in celebration of Israel’s Birthday.  One of the parents said ‘No thank you, I’m doing The Whole 30 Diet.’  He only looked slightly disappointed as the cookies passed him by.  The truth is we sometimes go on these extreme diets with the hope that in the end they will modify our eating habits.  The good news is no matter what your eating habits are, healthy doesn’t have to equate to tasting bad.

At my house, we did The Paleo Diet almost 6 years ago. That meant for 10 days we had no caffeine, alcohol, carbs, dairy or salt.  We did get to eat a lot of protein, fruits, and vegetables.  The diet made me realize that some of the meal choices I made weren’t giving me the energy I needed. From this 10 day experience I made some changes for the better.  Our house is now mostly carb-free.  We rarely have pasta or potatoes as part of a meal and I must say I don’t really miss them.  Here are some tricks to keep your healthy eating delicious.

1. Season Your Food – The spice blends from La Boîte add an amazing amount of flavor to vegetables and proteins. That means you don’t need a heavy sauce to coat what you are cooking to make it taste delicious.
2. Stick with Dark – Chocolate that is. Dark Chocolate doesn’t have any dairy mixed in which makes it much healthier for you to consume.  The single origin bars from Palette de Bine take dark chocolate to the next level and really are out of this world.  Now you might thinking, chocolate isn’t healthy. When you eat a bar as amazing as these you need just a little bit to satisfy even the biggest sweet tooths.
3. Go Nuts – Almonds, Walnuts and Pecans make a great snack and pack a lot of energy into something easy to take with you. Our Ranch Salad Almonds are perfect for keeping your energy levels up during the day with something delicious and tasty.

I hope these tips will help you keep to your healthy eating goals and be the in the shape you desire before swimsuit season begins 😊

Happy Friday,

Julie

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! 

Happy Friday,

Julie

Sneak Peak - New Year's Eve Menu December 30 2016

I am busy getting ready for our annual New Year’s Eve Celebration. I’ve decided to give you a sneak peak at this year’s menu. How many products from our marketplace can you spot?

I may add a few other surprise items to keep it interesting. For those of you attending… come hungry!

Happy New Year!

Julie

Devilled Eggs with La Boîte Izak N. 37 & Rick’s Picks Hotties

Caviar with traditional condiments(egg white, egg yolk, chives, red onion, crème fraiche)

Smoked Fish from Barney Green Grass with lemon wedges, toast points and crackers

Cheese Plate with Paul and Pippa Don Manchego and Tomato Bravo Biscuits

Baked Brie in Puff Pastry with Gus & Grey Jam

Simple Pizzas with Due Cellucci Tomato Sauce( cheese, mushroom & truffle oil)

Tiny But Mighty Microwave Popcorn

Rococo Chocolates Dipped Pretzels and Strawberries

Fudgy Brownies

Banana Chocolate Chip Cupcake Menorah

The Perfect Gift November 25 2016

I hope you had a great Thanksgiving.  The turkey has digested and we’re getting ready for the traditional Friday-after-Thanksgiving Family Football game.  I would be lying to say I’m not 100% focused on the game; I’ve got a few other things on my mind. 

Tis the season for gift giving and I spend a lot of time pondering what will be a good gift for each person on my list.  The list becomes pretty long when you have 15 nephews and nieces!  Here are some tips on how to select the perfect gift for everyone on your list.

1. Give a piece of You – Even if you aren’t crafty, you can still give a unique gift that represents yourself. Do you love to cook? Give a cookbook. Do you love the movies? A gift of popcorn would be appropriate.
2. Find a common ground – Giving a gift is tough when you don’t know the person well, so focus on what you do know. I know my cousin’s husband really likes to grill and I love to cook too. A gift of these spices from La Boîte are going to make the perfect gift. Do you both love dessert? Then you cannot go wrong with our chocolate selection.
3. Resist the urge to give something you’d like – This one is tricky given tip #2 but ultimately the gift is for someone else, not yourself. Make sure you’re thinking about them when selecting the gift and keep that other one for yourself and a rainy day.

At the end of the day, be sure to give. Multiple studies support that you feel better after giving a gift compared with receiving one.

If you are in New York in December, be sure to stop by our showroom. We’re opening our doors the first three Fridays to help you find that perfect gift.

Happy Friday,

Julie

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 17^th for guaranteed delivery before Thanksgiving.

Happy Friday,

Julie

Getaway Weekend to the Country August 12 2016

It was a very cold February night when we were out to celebrate the birthday of my husband and our good friend, @la_boite, that we first discussed taking our families away together.  We just wanted to get out of the city and on that frigid night were really looking forward to the summer. It took a little time to plan the perfect getaway but we set a date and settled on a cute house in Washingtonville, New York. This past weekend we packed up both families (including the kids ages 5 months, 1 year and 2-2 year olds) and set off on our adventure.

Even though Washingtonville is only about a 90-minute drive from New York City, it definitely felt like we were in the country!  The weekend was planned with equal time ‘sight-seeing’ and relaxing.  We needed something to keep the kids and adults entertained.  We started out with a delicious lunch at The Hop in Beacon, New York. This place was recommended by almost everyone we spoke with about the area.  After our lunch I can see why. It had a great relaxed vibe and the food was delicious. I had a fried egg on polenta with Swiss Chard and too many tater tots.  After lunch we headed to the Dia:Beacon, another recommendation by many.  This museum is in an old factory and the building is just as spectacular as the art inside of it.  The next stop was our house in Washingtonville, our home base for the weekend.

The house was set back in the woods and we frequently saw a family of deer as we were coming up the drive.  One BIG perk of country living is having a yard and a grill. We put both to good use.  We went to Blooming Hill Farm where @la_boite got a box full of goodies from the farmer’s market and treated us to delicious meals the entire trip.  The rest of our weekend included an adventure to the Storm King Art Center, an outdoor sculpture park. We also went to Circleville Town Park for a swim in their lake and a perfect picnic. We finished the weekend off with a trip to Ochs Orchard, visiting their animals and bringing home some delicious peaches and tomatoes.   

It was a fantastic weekend away and I hope we will do it again next summer.  I always love getting away and exploring new places. It is especially nice to do it with good friends. I know the kids had a good time because the morning after we got home, my son asked where his friends were. 

Happy Friday,

Julie

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:

1. 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.
2. 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.
3. 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!

Happy Friday,

Julie

Beer-Can Chicken

Serves 4

Ingredients

1 Whole Roasting Chicken(3-4 lbs.)

1 Can of Beer

3 tablespoons La Boîte Ayala N. 16

Olive Oil

Salt to taste

Method

-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!

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. 

Happy Friday,

Julie

The Crown Roast January 22 2016

I’ve always been impressed by the presentation of a Crown Roast of Lamb(or veal or pork for that matter). It seemed really intimidating to make but I was eager to accept the challenge.  When I decided to host a dinner for Christmas, I thought this was the perfect opportunity to go for it!  I did my research and ended up adapting a recipe from the book Meat, Everything you Need to Know by Pat La Frieda. I figured a celebrated butcher wouldn’t lead me in the wrong direction for this ambitious meal.

I am pleased to report the Crown Roast was a success both in terms of how it was presented and how it tasted. The recipe said it would serve 10-12 and we were only 8. There were very few leftovers which I take as a compliment and glad everyone was up for the challenge of consuming the delicious piece of meat. 

Click HERE for the recipe.

Happy Friday,

Julie

Grilling 101 July 31 2015

In the summer I love to grill.  The warm weather makes it the perfect time to be outside and the fresh fruits and vegetables available lend themselves to the simple cooking technique of the open flame.

Here’s my guide to ensure your next barbecue is your best yet!

1. Gas vs. Charcoal: Gas is obviously the easier method of the two, but isn’t always available. Charcoal does offer that delicious smokey flavor you look for from a grill.  From my experience, if you are using charcoal, buy a charcoal chimney. It makes setting up the charcoal infinitely easier.
2. Get it Hot: A hot grill is going to cook everything better. It allows you to get a nice char on the outside of your meat or fish and provides those beautiful grill marks on sliced vegetables and fruits. Once you have a nice char, I advise moving more delicate items to a place on the grill where they are getting indirect heat.
3. Use the right amount of oil: You do not need a lot of oil when cooking if your grill is hot enough. It is the extra oil that causes those flare-ups.  Just lightly brush your meat, fish or veggies with a smooth olive oil and place on your hot grill.
4. Season it: Seasoning is super important when grilling. You know you are going to get a nice smoked flavor from the grill but don’t forget the salt, pepper or maybe you are looking for something extra special.  The spice blends from La BoÎte are perfect for the grill, especially Pierre Poivre N.7.
5. Timing: You want your food to cook evenly, so if you cook your steak for five minutes on the first side, make sure you cook it for five more minutes once you flip it.  My grandfather used a timer when cooking steaks. He would give them an extra turn on each side to get the nice square grill marks.  The meat was cooked perfectly every time.
6. Let it rest: I am sure your mouth will already be watering while you are grilling but it is really important to let the meat rest for 5-10 minutes once it comes off the grill.  This allows the juices to settle and stay inside the meat, making it even more delicious.
7. Enjoy!

Enjoy the first weekend of August. There are still 5 more great weeks of summer ahead of us.  Fire up those grills and if there is a pool nearby, even better!

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 3^rd 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.

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