Super Easy Peach Cobbler August 25 2017

As you’re well aware by now, I truly enjoy all of the fresh produce that comes along with the summer.  Peaches are one of my favorite fruits and they’ve been really delicious lately.  I made this super easy Peach Cobbler last weekend to bring to friends. It is the perfect dessert to serve a crowd.  Make it really easy on yourself and cook it in an aluminum pan so you don’t have to worry about bringing anything home.  Make the cobbler even better by serving it warm topped with a scoop or two of vanilla ice cream.

Find the recipe below!

Happy Friday,

Julie

Easy Peach Cobbler

Makes 10 serving

Ingredients:

½ cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of Salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Method:

-Melt butter in a 9 x 13 inch pan 

-Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.  Pour batter over butter, DO NOT STIR.

-Combine remaining 1 cup sugar, peaches, and lemon juice in a sauce pan. Bring to a boil over high heat stirring constantly.  Pour over batter, DO NOT STIR.

-Bake at 375°F for 40-45 minutes or until golden brown.  Serve warm or cool.

-Enjoy!

S'more Please! August 11 2017

Yesterday we celebrated National S’mores Day.  This is a holiday we look forward to all year. Who doesn’t love the combination of gooey marshmallows, chocolate, and graham crackers?

Anyway, it got me thinking about how to make the perfect S’mores and how my technique has changed over the years.  When I was younger I was all about catching the marshmallow on fire and having a black char all around the outside before smooshing it between two squares of graham cracker and three rectangles of Hershey’s Milk Chocolate. As I have matured in my marshmallow roasting, I’ve realized you don’t actually want to burn the marshmallow.  It is better to be patient and keep the marshmallow away from the direct flame allowing it to brown ever-so-slightly on the outside and get super soft on the inside.  Then you take this perfectly roasted marshmallow and smash it between 2 squares of graham cracker.  The chocolate is always up for debate.  I could still use Hershey’s and be perfectly happy as it reminds me of my childhood.  More likely I’ll add a few squares of dark chocolate to the mix… either Palette de Bine Camino Verde 85% Dark Chocolate or Rococo Chocolates Dark Chocolate with Sea Salt.  Both make the S’mores out of this world!

Hopefully you’ll find time this summer to enjoy a cookout over an open fire.  Be sure to bring a bag of marshmallows, graham crackers and some really delicious chocolate. S’mores are the perfect ending to a meal outside.

Happy Friday,

Julie

Farmers Market Finds July 21 2017

This week began my ‘summer vacation’ on the beautiful island of Block Island. The island is full of beautiful beaches but I am beginning to discover there is a lot more that makes it a special place. While the island is small, about 8 miles by 4 miles, there is a lot to do.

This week I was really excited to visit the Farmer’s Market. It is held twice a week but on Wednesdays it is outside of the Spring House Hotel. The hotel restaurant did not disappoint on our dinner there earlier in the week stating they are a farm to table restaurant with an ocean view!  The garden out back is pretty impressive so I had high expectations for the market.  The produce at the market was top-notch and I came home with some Swiss Chard, Zucchini and Radishes.  Follow our Instagram feed to find out what happens to those.  I was surprised by the number of local artisans who set up shop at the market selling everything from baked goods to jewelry to clothes & Block Island Coasters.  There were also musicians playing making the market an event for the entire family.

I hope I will visit the market again before heading back to New York. In the mean time, I am also excited to see what other hidden gems there are lurking around the island.

Happy Friday,

Julie

BYO Corn Salad July 07 2017

This summer has already offered up a lot of great reasons to get creative in the kitchen. With the backyard barbeques and potlucks in store, I've been brainstorming new ways to use my pantry and bring something fun and wholesome along. This past July 4th holiday I kept things simple and made a sweet corn salad and utilized D.a.T Sauce, an incredible hot sauce by Louisiana's Don Abner Tabor, to add a spicy kick. It was easy to make, and the perfect side for the variety of meats that were fired up on the grill all afternoon.

Sufferin' Succotash

Ingredients

5 ears of sweet, white corn; shucked and scraped

2 roasted red pepper fillets; slice into thin strips

1 lime

1-2 tablespoons D.a.T Sauce; to taste

Salt, Pepper, and a dash of Five Extra Virgin Olive Oil to finish

Method

-Warm a small amount of olive oil in a skillet over high heat. Add the corn and quickly toss to cook.  The corn will be bright yellow in color when it is ready.

-Toss the corn and peppers into your travelling party dish.

-Add your D.a.T Sauce, Five Extra Virgin Olive Oil, salt, and pepper to taste.

-Finish with a squeeze of fresh lime juice and give it a good stir.

Enjoy!

Angela

Getting Fancy at the Food Show June 30 2017

This past week the food scene took over New York when The Summer Fancy Food Show arrived at the Javits Center.  In case you haven’t been the Fancy Food Show highlights amazing food products from around the world. I love going to see what is new and hot in the food world and to search out some amazing culinary artisans and products for our marketplace. This year’s show did not disappoint.  There were two floors filled with food and there were not two booths that were the same. 

I was able to check in with some of our current artisans at the show and find out what is new and exciting with them. I don’t want to give too much away but you’ll be seeing some new olives in the marketplace straight from Hellenic Farms.  Hellenic Farms is an amazing importer and distributor of Greek foods and they took great care to keep the olives of the highest quality on the market.  Tiny But Mighty Popcorn has an amazing new package design and also a new flavor of microwave popcorn!  They also found a way to make the butter popcorn taste more buttery! The Matzo Project now has Matzo Ball Soup Mix available and they are debuting some chocolate covered Matzo in the fall.  There is a lot of excitement to come with these great vendors.

I also had some time to explore and look for new gems amongst the many exhibiting at the show.  Marshmallows, pretzels and cookies were among the favorite new lines I tasted. I also sampled a lot of different salsas looking for the perfect one.  The show was filled with a variety of cold brew coffee options which kept me going as I marched through the many aisles.  There is  a trend currently of green or raw products. I also saw a lot of food produced for specific diets … paleo, gluten-free, etc.  While it is amazing what they can do with some food ‘substitutes’ I definitely like to keep our products full of real ingredients.  I’ll be sure to post about new products when they hit the marketplace. If you subscribe to our newsletter you’ll also be one of the first informed.

My legs and feet are glad the show is over.  My taste buds are excited and my mind keeps imagining all the new gift sets we’ll be able to offer for your needs once the new products arrive.  Until then….

Happy Friday,

Julie

Summer Camp Fun June 23 2017

This week my oldest son started summer camp.  It has been really fun for him which is great! The tricky part for me has been figuring out what to pack in his lunch that he will actually eat.  Now I’m sure you are thinking the son of a culinary professional must have a great palette.  Not to disappoint you too much, but he’s three and is in a bit of a picky stage.  He’ll eat almost anything if it can be dipped in ketchup and mayonnaise but condiments don’t pack particularly well in a lunch box. I turned to the internet for some ideas on how to make my child’s lunch more exciting and appealing. Here are some of my favorites.

1. Take a traditional sandwich and make it interesting by cutting it into a favorite shape with a cookie cutter.
2. Have a color theme for the lunch like orange with carrots, cheese, orange & goldfish crackers.
3. Let your child order their lunch like from the room service breakfast menu that you place on your door.
4. Don’t stick to traditional lunch items… try waffles, pancakes, or breakfast cereal to keep it interesting.

If anyone has any other ideas I am definitely open to suggestions. 

Happy Friday,

Julie

Summer Heat is Here! June 16 2017

We had a bit of a heat wave in New York this week and as luck would have it, my air conditioner broke right in the middle of it!  During the days of 90 degrees inside I discovered a box of melted chocolate wafers.  It wasn't too upsetting as I put them to good use making some delicious brownies.  What it did do was get me thinking about summertime shipping.

We want to make sure all of our products get to you in the best possible condition.  While all of our products are shelf stable, some are heat sensitive and require special shipping when the weather heats up.  If you live in Phoenix, Arizona, like my sister, this applies for more months of the year than if you live in New York, where we are based.  We’ve created a special section of Summer Gifts which will arrive in perfect condition no matter what the weather is.  The items that are especially sensitive to the heat(mostly chocolate) have a note in their description so you can choose summer shipping at checkout.  This allows us to pack the products with cooling elements and insure they don’t spend too much time in transit. We’ll be sure to reach out to you if you miss this part of the order.  At the end of the day, we just don’t want you to be disappointed with our products.

The moral of this story is you can still enjoy your summer filled with delicious artisan products from Julie’s Beet, we just need to be careful on how they ship.  So go out to the beach, the country, camp or stay in the city and we’ll have your orders there in great condition.

Happy Father's Day to all of the amazing Dads celebrating this weekend, including lots of our artisans.

Happy Friday,

Julie

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 12^th for guaranteed delivery with standard shipping before Father’s Day.

Happy Friday,

Julie

Life is a Picnic June 07 2017

The warmth outside shows that summer is nearly upon us. There is nothing better than spending a day outside, whether at the park or enjoying a beach day. Instead of cutting that time in nature short by having to look for food, I pack a delicious picnic full of fresh fruit, snacks, and crave-worthy sandwiches. 

My current favorite is an easy-to-make chicken salad sandwich on golden brown Challah bread. You can use a home-made roasted chicken or a store-bought rotisserie chicken; either will work fantastically well. This recipe also gives you a chance to sneak some fruit into lunch for the kids, the crunch and slight sweetness balance the savory richness of the dressing.

Rosemary Chicken Salad

Makes 3-4 servings

Ingredients
1 small, roasted chicken
2 Tbsp Empire Mayonnaise Co. Rosemary Mayonnaise (to taste)
1 tsp lemon juice
A handful of sliced almonds
One medium-sized apple(pink lady, fuji, or gala are my favorites)
Bibb lettuce(optional, to garnish)

 Method
-Line a shallow baking sheet with your handful of almonds, toast until golden-brown, about 5 minutes at 350 degrees
-Carve the chicken into one inch pieces and place in a mixing bowl. I like to get a mix of white and dark meat
-Slice the apple into small batons
-Add the toasted almonds, apples, and lemon juice to the bowl
-Incorporate Empire Mayonnaise Co. Rosemary Mayonnaise and toss to coat
-Garnish Challah with two large bibb lettuce leaves 
-Serve on your favorite sandwich bread
-Enjoy your sandwich in the sun!

Enjoy,

Angela

Good Bye Summer! September 02 2016

There is just something about being at the beach that relaxes me. Maybe it is the sound of the waves crashing on the beach or the feeling of the sand in my toes? Perhaps it is knowing that after my kids play at the beach all morning they’ll take the best naps ever?  Or that since we have a grill my husband will be cooking dinner? I’m not sure what it is exactly but my family and I just returned from the most relaxing week on Block Island.  We went to the beach every day and some days twice.

When I return from a relaxing week like last week, I always welcome the hustle and bustle of New York City to get me back to reality.  I’m a bit less relaxed as I see the possibility of checking things off my To-Do List but I always have a better perspective than before a week away.  I enjoy going back to all of our usual spots and just being home. My children love rediscovering their toys and they still take naps (thank goodness!). My husband still helps with dinner and we find a few minutes each day to unwind together.

This weekend marks the unofficial end of summer. My family and I are off for one last getaway before we get into the rhythm of the school year.  It is sure to be another great weekend, hopefully as relaxing as the rest of them. Enjoy the last weekend of fun in the sun. Let me know where your adventures take you and if you find any good food gems!

Happy Friday,

Julie

Welcome Empire Mayonnaise Co. August 19 2016

I am very excited to tell you about a new addition to our marketplace, mayo! This isn’t just any mayonnaise, it is home-style mayo made by Empire Mayonnaise Co. in Brooklyn, New York. 

Empire Mayonnaise Co. was founded in 2011 by chef Sam Mason and designer Elizabeth Valleau. They set out to create home-style mayonnaise in exotic flavors using non-GMO Oils, cage-free & pasture-raised eggs along with local or seasonal flavors.  Almost five years later, they are doing just that.  The mayonnaise has the fresh taste of something you’d expect to come from a home kitchen.  I love the way these little jars of mayonnaise transform whatever I am making into something really delicious. Think super fresh and tasty potato salad or the best devilled eggs you’ve ever made. 

The company started off with a retail shop and wholesale division9unfortunately there isn't a retail store anymore).  They became well-known when Saturday Night Live used their shop for a sketch.  You can watch the video here

While we don’t carry Truffle Garlic Mayo, we do have their Rosemary Mayonnaise and Roasted Garlic Mayonnaise. Both of these flavors are down-right amazing. I hope you’ll try both!

I first tasted Empire Mayonnaise at an event for The Doe Fund, a non-profit organization that provides paid transitional work, housing and educational opportunities, along with counseling and career training to individuals with histories of homelessness, incarceration or substance abuse.  I always say, I never know where I’ll find the next hidden gem for our marketplace.  That night was more about socializing and eating but we didn’t forget about the mayonnaise when I got home.  I hope you’ll enjoy the many, many uses of this fantastic product.

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

Picky Eaters August 05 2016

Children, especially toddlers, are often called picky eaters.  They love everything that isn’t good for them… bread, pasta, French fries, chocolate.  As a young girl, I vividly remember my grandmother saying “There is no such thing as I DON’T LIKE!”.  We were threatened to get more of whatever we didn’t like and were clever enough to try to use it to get more sweets.  When I went to culinary school one of my instructors claimed you should never say you don’t like something but use the phrase “This food has never been prepared to my liking.”  It definitely sounds more sophisticated than “I don’t like this food” but really says the same thing.

I’ve been making my sons food since he was a baby hoping early exposure would make him less of a picky eater. I made a puree of everything I could think of and he ate most of it.  Then the pickiness set in.  What I’ve discovered is that he usually has a favorite condiment that will get him to eat almost anything. I used to put hummus with everything and he would gobble it up.  These days hummus seems to only go on pretzels or crackers.  When I met Stefanie of Due Cellucci Tomato Sauces she said other parents claimed their kids would only eat things with ‘Stefanie’s Sauce’ on them. I was a little skeptical since my son doesn’t like tomatoes to begin with.  I recently discovered Stefanie was right!  My son still loves his pasta but now he wants it with tomato sauce.  That is a bonus for both of us because he’s getting what he wants and I know he is eating something healthy.  For young (picky) eaters I recommend their Traditional Tomato Sauce. If I try to sneak in some Tomato Basil Sauce I’m often advised to get rid of the green stuff!

Recently my son has developed a new found love of mayonnaise.  We’ve been putting it on our proteins this week.  I’ll write more about mayonnaise soon.

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!

I Scream, You Scream, We all Scream for Ice Cream! July 08 2016

As you know, I am always looking for new and exciting ways to use our products.  When I sent a package of goodies to my sister, I was eager to see what she would come up with. My sister is not only super-creative and artsy (her house looks like it should be in a magazine), she is also a very innovative in the kitchen.  I was drooling when I heard about her recipe made with Paul + Pippa’s Me and Grandma Biscuits.  Essentially these biscuits (any flavor would work) were a substitution for graham crackers in the crust of an ice cream pie! My sister lives in Phoenix where it is HOT most of the time. This recipe is perfect for those of us experiencing the heat out east and across the country this summer!

Happy Friday,

Julie

Caramel Ice Cream Pie with Apple-Cinnamon Biscuit Crust

Makes 1 – 9 inch pie

Ingredients

2 packages Paul + Pippa Me & Grandma Apple-Cinnamon Biscuits, crushed

1/3 cup sugar

6 tablespoons butter, melted

1 quart caramel ice cream (or the flavor of your choice), softened

Method

-Combine crushed biscuits with sugar and butter until well blended. Press into a 9 inch pie pan.

-Bake in 375°F oven for 7 minutes. 

-Let cool completely, about 1 hour.

-Fill pie crust with ice cream and re-freeze before serving.

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

Support LLS and Moms In Training June 10 2016

It is hard to believe I just finished my fourth race with Moms In Training.  As a member of Moms In Training, I’ve teamed up with thousands of moms across the country, united in the fight against cancer. For the past ten weeks, I have been training with other moms to prepare for a 10K race in Central Park on Saturday June 11^th.   I ran with Moms in Training to continue to raise awareness for the programs funded by The Leukemia & Lymphoma Society and in honor of my cousin’s son, Harry. Harry is undergoing treatment for with a rare form of cancer - blastic plasmacytoid dendritic cell neoplasm. 

Please support me and Harry by making a donation to Moms-In-Training and LLS. Click here to visit my personal fundraising page, http://pages.teamintraining.org/nyc/momintrn16/JRosenberg

This season I set my fundraising goal at $1,800.  Please help me reach that goal. No donation is too small!

Thank you for your support. It means a lot to me and my family.

Love,
Julie

Just Add Salt May 20 2016

Salt is defined as a dietary mineral used for flavoring and preservation. It may also be referred to as sodium chloride, an iconic compound resulting from neutralization. As most of you know, salt makes all the difference in cooking as it helps bring out the flavor of everything from savory to sweet.  I always add a little bit of salt to anything I am cooking.  Sea Salt, like the ones from Jacobsen Salt Co., are the salts and minerals obtained from the evaporation of sea water.

This week I learned that different times of the year it is actually easier to make Sea Salt.  Our friends at Jacobsen Salt Co. posted the following on Instagram this week.

 ‘Summer is here! We make our best Pure Flake Finishing Salt in the summer – when the water is salty and undiluted by winter rain.'

The good news is that you can buy their Pure Flake Finishing Salt right here in our marketplace.  The better news is that you really can use it on EVERYTHING! Keep some on your counter and sprinkle just a bit on  whatever happens to be for breakfast, lunch or dinner.  You’ll discover the true taste of your food and I guarantee you will not be disappointed!  But remember, a little salt does go a long way!

Hopefully the summer weather has arrived where you are… or at least some spring like temperatures!  It is a beautiful day today in New York City!

Happy Friday,

Julie

Get Organized for Back to School! September 04 2015

Summer is coming to an end as Labor Day approaches this Monday.  For many of you this also means back to school time!  While my son isn’t old enough for school, this is the time of the year that I tend to get more organized for the season ahead.  Fall typically means more social commitments since everyone has returned from their summer travels and before we know it the holiday season will be upon us. Here are a few ideas I can share on how I try to keep my life more organized.  Being organized helps me relax and hopefully it can do the same for you.

1. Plan ahead – On Sunday evening I always look at the week ahead to see what our commitments are, who will be home for dinner on what nights and just see what important plans we have coming up. I do my menu planning almost a week in advance so I’m not frantic at the last minute and am able to feed my family something delicious and hopefully nutritious. I do everything I am able to do the night before, so there are not too many last minute items that need to be handled in the morning. I think this comes from working in a restaurant.  There were so many variables that you never knew what you were going to walk in to the next day.  By planning ahead and preparing as much as possible the night before, the next day typically went a lot smoother.
2. Write Lists – I typically forget everything but if I write it down, I will eventually remember it. I write lists for everything from what I am going to do on a certain day to what I’m going to buy at the grocery.  I keep an ongoing list for the grocery so when I run out of an item, I’ll write it down straight away.  Try making lists (even just typing up a note on your smartphone) and see if it helps you through the day.
3. Delegate - Sure you can try to do everything, but then you might go crazy. With a little organization you can delegate some of your projects to others around the house. Having someone else do something as small as taking out the trash will save you some time and energy.
4. Keep a Calendar – I create a special calendar each year for my family full of pictures and IMPORTANT dates like birthdays and anniversaries. I have this hanging on the wall so I won’t forget any of those important dates.  I also write down any travel plans we have and any expected visitors.  I use the calendar on my iPhone to keep track of doctor’s appointments, classes and other meetings.  Set a reminder a few hours or days ahead if you think you’re likely to forget something.

 I hope by being organized you will be able to enjoy more time with your family and friends. 

Have a great Labor Day weekend.  Enjoy the sunshine, barbecues and pool parties. 

Happy Friday,

Julie

To Salt or Not To Salt? August 21 2015

I’ve been doing a lot of research this week on artisan salt producers.  There are some really great ones out there and I am searching for the perfect salt to add to the marketplace.  While looking at all of these wonderful salt makers I started thinking about if we really need salt and if our palettes have grown accustomed to too much salt.

One point is very clear, salt brings out the flavor in food. Don’t believe me?  Take a slice of tomato, first try it without salt. Then add some salt and see how much more flavor that tomato has.  Salt has even found its way in to sweets like our Sea Salt Milk Chocolate and Sea Salt Dark Chocolate from Rococo Chocolates. 

I am a big fan of salt and as a young chef I was taught  to season the ingredients all the way through a recipe.  This helps to layer the flavor and have an end result of a really flavorful pot of soup, salad, tomato sauce, or whatever you might be cooking. With so many different types of salts out there, it is difficult to decide which one to use.  In this post on  Panna Cooking, Chef Sebastian Rouxel tells us why he prefers to bake with kosher salt.  https://www.pannacooking.com/tips/kosher-salt-vs-sea-salt

I also prefer Kosher salt in my cooking, but definitely have a variety of sea salts and finishing salts around to complete different dishes.  Finishing salts have larger crystals so you just need a pinch on top of a dish.  Which type of salt do you prefer to use in your kitchen? Do you think we use too much salt?

I’m going to continue looking for the best salt I am able to find to add to our marketplace as long as you promise to use it in your kitchen!

Happy Friday,

Julie

Summer Sunrise August 14 2015

It may be the middle of August but there are still 3 more official weeks of summer remaining. 

We are really excited to welcome Essie Bartels and EssieSpice to our marketplace. Essie makes the most amazing sauces taking flavors from her birthplace, Ghana.  Each sauce has a unique profile and I know you are going to enjoy them all.  Try Coco-for-Garlic on your roast chicken or use Mango-Chili-Medley to spice up your beef.   Use TamarindOH! when you are looking to add a little sweetness - maybe to your lamb chops? Since I am still enjoying the summer weather, I want to share this recipe with you for a tequila sunrise from essiespice.com.

Enjoy the end of the summer sunshine and hopefully you will see a beautiful sunrise or sunset.

Happy Friday,

Julie 

EssieSpice TamarindOH! Tequila Sunrise

Makes 2 Servings

Ingredients:

2 shots Tequila

1 shot Triple Sec

2 Tablespoons EssieSpice Coco-for-Garlic Sauce

½ cup pineapple juice

¼ cup orange juice

1 tablespoon EssieSpice TamarindOH! Sauce

2 cherries for garnish (optional)

Ice as needed

Method:

-Put all ingredients together and shake to combine

-Pour into 2 glasses and top with a cherry each

A Trip Across the Atlantic August 07 2015

I am getting settled back in to the Eastern Time Zone after travelling to London and the UK for a week.  It was the perfect time to take this trip as it was super HOT in New York before I left and it is never really hot in London or England for that matter.  It definitely made me appreciate the British summer with temperatures in the 60’s and the sun shining bright.

The trip was mostly for fun as I haven’t been back to London since I lived there. Even after 18 months, I was still able to find my way around and I still remembered the pin code for my bank card!   One of the highlights of my trip was a visit to Rococo Chocolates. I was able to visit their shops in Marylebone and in Belgravia(where I used to work).  The chocolate business is generally slower in the summer because who wants chocolate melting all over their hands, right? Rococo has come up with a brilliant alternative for the summer months, Rococo Chocolates flavored Ice Creams!!!!!  I shared a Milk Chocolate Sea Salt with my son and it was amazing. He was literally licking the container.

We decided to take a break from the hustle and bustle of London and rented a car to drive out to the British Countryside. It is not such an easy feat to drive on the left side of the road and sit on the right side of the car.  We survived and even stopped at Stonehenge as we made our way to the beautiful beaches of Weymouth.  Our last day of the trip was spent in London catching up with lots of old friends. 

It was great to be away but it is even better to be back. We have a lot of great new products coming to the marketplace at Julie’s Beet and I cannot wait to share them all with you.

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 Visit to St. Louis July 24 2015

I’ve been in St. Louis, Missouri visiting my family this week. I would say St. Louis is most famous for the Gateway Arch and the Cardinals Baseball Team.  By now you should know, when I travel I typically look for the food highlights in the city I am visiting.  St. Louis does have a few food creations to call their own and I try to enjoy them every time I visit.

Frozen Custard – A visit home isn’t complete without a stop at Ted Drewes Frozen Custard.  Ted Drewes started selling Frozen Custard 80 years ago but it wasn’t until 1959 that the concrete was invented.  The concrete is a shake with mix-ins, similar to a blizzard. It is so thick you can turn it upside down!  Ted Drewes frozen custard was definitely an inspiration for Danny Meyer’s Shake Shack.

Toasted Ravioli – Basically a meat or cheese ravioli that has been breaded and then baked or fried. You absolutely cannot go wrong with toasted ravioli.  With a crispy outside and warm filling, dip it in marinara sauce and you’re all set.

Barbecue – St. Louis Style Barbecue involves direct grilling and a large volume of their signature sweet, sticky tomato-based sauce.  Typically used on spare ribs but delicious on most other meat products.

Even with all of these delicious options, I still find myself staying in for my mother’s home cooking. In the summer, this includes a lot of tomatoes from her plants outside. I’m enjoying all of the fresh produce and time with my family.

Happy Friday,

Julie