FallFlavs

 

 

 

 

The little things in life make my heart smile.  I took a trip to the local farm stand to pick up some of my fav honey crisp apples and found more than crunchy juicy treats.  My trip to Melicks put a little extra spring(or fall) in my step!  Rusty colored mums and every kind of awkward shaped gourd/pumpkin you could imagine organically decorated this New Jersey farm stand.  The sweet smell of apples infused the air and the spaghetti squash called my name for tonight's dinner (don't worry, I'll share...the recipe:)) 

 In spirit of this amazing autumn day, I broke out the immersion blender and whipped up some butternut squash soup! Butternut squash soup is silky, earthy, sweet, warm, comforting, healthy and therapy for the mind and soul. My recipe is as follows...

 

 

2 tblsp evoo

1 sweet onion diced

2 garlic cloves

1/2 tsp turmeric

dash of cinnamon

2 tblsp fresh grated ginger

4 cups cubed butternut squash

1 peeled and diced tart apple

2 peeled and diced carrots

3 cups of chicken broth or water

s&p

 

Heat evoo over med heat in a large saucepan or Dutch oven.  Sauté onions and garlic until soft (5 mins).  Next stir in ginger, turmeric, and cinnamon-allow to combine with the onions.  Next up toss in your butternut squash, apple, and carrots.  Stir around with the onion mixture.  Add three cups of chicken broth or water and crank the heat.  Bring to a boil, add a healthy toss of s&p then bring to a simmer for about 20 mins or until veg is tender.  Turn off the heat and rev up the immersion blender (my FAVORITE kitch toy)  If you do not have one of these a.) Christmas is around the corner b.) you can use a blender but allow the soup to cool to prevent an explosion.  Blend away until you are left with a creamy velvety orange pot of comfort.  I like to top this soup with a dollop of Greek yogurt, candied pumpkin seeds, and a dash of cin but it is just as good without the accessories!

Enjoy this creation in your favorite mug...it is sure to make your heart smile:)

 

Lots of LOVE

EmMe

&

 

 

 

 

 

millions of peaches

 

As you all know, I am more obsessed with going to market than I am going shoe shopping! No offense Jimmy Choo! Central Market in York Pa has really made a comeback in the past 5 years! The rustic historical building houses farm fresh fruits and veg, local meats, cheeses, the most picture perfect too pretty to eat (oops) croissants, quiche, blueberry bursting muffins, the hissing of espresso machines, and...

SO when I go to market, yep, you guessed it Copper Crust is my first stop(thecoppercrust.com).  The French style bakery is cozy, homey, and the perfect spot to start the day. The café is overflowing with drippy gooey sticky buns, herb speckled buttermilk scones, mini desserts(one of each please), flakey croissants...needless to say my senses are in overdrive even before my first sip of java!

Once I have my coffee in hand I am ready to shop till I drop! So naturally I do a little walk through to take in the aesthetically arranged colors of the rainbow and as I stroll through I shimmy my way in here and there to smell and squeeze my ingredients to cater to my brewing creative mind.  A QUICK NOTE on the squeezing and sniffing...I am one of those and it just dawned on me that everyone else is probably putting the peaches under their noses too and touching all of the tomatoes to perfect their tomato mozz salad...my point is WASH YOUR PRODUCE! You never know where other peoples hands have been!! Just sayin:)

I know I know get to juicy stuff already! Juicy is right! Juicy peaches have been making appearances in several of my summer dishes.  Mozzarella peach salad is my all time fave so I thought why not turn this into a Panini! I am pretty damn good with the no carb thing during the week so when Friday night rolls around I'm ready to sink my teeth into something other than kale and grilled veggies (I love you kale but I gotta live a little).

 

I know right!?!?!

 

HEAVEN ON EARTH

So here goes it:

Sliced white peaches

Homemade mozzarella (or whatever works for you)

Sliced prosciutto ( 2 slices per sammy)

Ciabatta rolls

arugula

Good balsamic

EVOO

S&P

 

Layer this baby however you want! I did mozz, prosciutto, peaches, mozz, arugula, sprinkle of S&P

Once I closed the sammy I drizzled it with evoo to help create a nice crispy outside! I LOVE crunch!! Panini maker here we come! If you do not have a panini maker grill pans work wonders too! Just place a foil covered pan on top of the sandwiches and load it up with cans of soup to create the weight in order to press the yummy ingredients together! A foil covered brick works too (I mean doesn't everyone have one in their kitchen cabinets) Once the cheese begins to ooze you are in business! For a last special touch open each little present and drizzle some aged balsamic!

I'm big on the diagonal cut (thanks mom for always making the best pb&j)

BITE INTO THIS and message me...although you might be speechless

 

 

 

  This salad is quite fab too! Slices of summer melon, white peaches, poached chicken and a citrus vinaigrette! Easy peasy and PHENOM!

 

So now that I gave you the JUICE go create your own food gossip!

xo,

EmME

&

 

  

cooking for friends

 

Thanksgiving? Try again? This is called homemade chicken noodle soup for the soul!

COMFORT...naturally the day I cranked on the oven it was hot as balls!  That didn't stop me from stuffing lemons, fresh thyme and garlic inside of this poor chicken which was baked to a golden crisp.  Oh, but I did massage this guy with butter and thyme too...he liked it

p.s. Dental floss makes for the perfect twine (stay away from minty fresh)

 

So I want to dedicate this blog post to my friends! WHY? Friends give us energy, inspiration, confidence, hugs, shoulders to cry on and a legit reasons to pee our pants laughing! For me spending time in the kitchen is about sharing bites, talking about the day, Mmmmm's, ahhhhhhhh's, sipping wine, swaying around the kitchen with Billie Holiday...this is the key to "soul" food.

For me there is nothing better than watching someone I adore become intoxicated with every bite of my love infused creations.

 

 

 

Recently on the EmMe MENU:

Chicken noodle soup

Pancetta sun-dried tomato turkey meatballs

with homemade sauce

Summer quinoa salad with farm stand corn,

 basil, toms, feta

 

This quinoa salad will get all of your friends and family food drunk at your Labor Day party! Earthy quinoa is peppered with sweet corn, salty feta, juicy bursts of garden fresh tomatoes and speckled with fragrant basil! This recipe welcomes alterations to make your taste buds scream!

 

 

 

Ingredients:

1 cup rinsed quinoa(follow cooking instructions on bag)

2 pieces of corn on the cob

1 cup halved cherry toms

1/4 cup toasted pine nuts

1/2 cup crumbled feta

1/4 cup chiffonade basil

3 lemons juiced

1/4 cup evoo

S&P

 

I didn't have basil when I made this before so I added flat leaf parsley!

 

1.) Cook and cool your quinoa

2.) Grill your corn to create a nice char on the outside-you could also wrap it with a damp paper towel and pop in the mic for 4 minutes and BAM (cut off the cob after cooled)

3.) Chop cherry toms (if super juicy leave some seeds behind as you don't want to have quinoa tom soup)

4.) Rinse basil leaves and stack them one on top of the other...roll then chop into thin little ribbons...take in the aroma

5.) Rinse and juice lemons, whisk in evoo, sprinkle with S&P

6.) Add all the ingredients to the quinoa in the order that you prepped them staring with the corn

7.) Fold in the feta and pine nuts

8.) Taste and add S&P if needed

9.) I like to add little slivers of red onion for color and a little extra punch!

 

  Future recipe:

 



 Mmmmm...Turkey pancetta sun-dried tom meatballs



 

"Cooking is LOVE made visible"

 

Cheers to all my friends who inspire me everyday!

xoxo,

EmMe

&

 

 

 

 

 

 

the new peanut butter

I got one word for you 

 

P

E

S

T

O

 

While strolling through my fave market in Summit, my nose was quickly awaken by the scents of sugar sweet cantaloupes and sun ripen tomatoes.  Bright earthy aromas of basil infused the Sunday morning air, as I sipped my organic coffee and enjoyed each bite of my moist walnut and cranberry studded breakfast cookie.  After feeding Q my last little crumb, I grabbed my market bag and began my venture.  Corn, tomatoes, kale, peaches, blueberries, more kale, arugula, cantaloupe, zucchini, basil and a piece of fresh cod quickly filled my bag. 

 

 

I'm like a kid who just got home from Toys R Us as I take all of my goodies out my bag and display them on my counter.  As I take in all of the sweet organic summer scents, the bright colors and textures inspire my Sunday dinner. Creating a menu is like composing a painting.  It is key to incorporate different textures as well as colors that contrast well and compliment one another.  Keeping it clean and simple so all the elements shine through but marry together as one is vital in producing a successful masterpiece. 

 

Within minutes my basil was clean, pine nuts were toasted, parm grated, and garlic was crushed ( my fingers are still reminding me).  I'm not gonna lie...I hate cleaning my food processor! Call me lazy but trying to get in all the nooks and crannies after whipping up a mess is not my cup of tea! Well, this green mess is SOOOOOO worth it!

 

1 cup basil

3 tblsp toasted pine nuts

2-3 garlic cloves (depends on who you are kissing)

1/3 cup parm

1/3 cup evoo

s&p

 

PULSE everything but the evoo, s&p

Once it blends together nicely stream in your evoo (keep the food processor going)

When all of the elements have come together in a nice smooth consistency sprinkle a little s&p! Dip your finger right in and give it a taste!  FOODGASM

 

So now that you have this vibrant green baby shit looking pesto, what the H are you going to do with it? Well, well, well...you have come to the right place!

 

Add a dollop on top of your fave grains peppered with kalamata olives, artichokes and toms

Add to your fave pasta with some grilled chkn/shrimp corn, zucchini, and fresh parm

Tom, mozz, pesto

Peach, mozz, pesto

Swordfish(or your fave fish) with a dollop

Ciabatta schmeer of pesto, prosciutto, mozz, roasted red pep

Stir into Greek yogurt to dip fresh cut veggies

Spread on a wrap with turkey, provolone, and fresh spinach

I could go on for days...............

 

tom, mozz caprese

 

P

E

S

T

O

 

Pesto topped barley

 

Leave me some lovin and share your favorite pesto inspired meals!!

xoxo,

EmMe

&

  

 

 



beachin' style

 

Do you ever find yourself chillin in your closet like a deer in headlights? What should I pack? Something for a nice dinner out, a sweater bc its Alaska in restaurants, wedges, flops for the beach, jewels, undies, cover up, jammies (I can't sleep naked on the annual fam vaca)...the list can be overwhelming bc as woman we think of every possible scenario and we have to look our BEST at all times!

 

Simple is best...keep it comfy but beach sexy. Flowy dresses, embellished flops, dangly earrings with a pop of color.  There are three must haves on my list! ALWAY pack a hat! Even if you don't rock it ocean side its easy to throw on in the am for a stroll to the beach café for a good organic brew.  After pool and beach time who doesn't love to whip off the wet suit, throw on comfy loungewear and enjoy an ice cold beer on the deck?  Another key time for a cute hat!

 

Second on the must haves list is a scarf! I am a fan of the infinity scarf these day bc I don't have to worry about how the hell I'm going to wrap it, knot it....

Target, TJ Maxx, Kohl...always has trendy inexpensive rags! In the summer I look for something lightweight that compliments most of my wardrobe.  Throw it on with a simple tank, distressed jean shorts and flops.  Perfect casual outfit for a cocktail and appetizers at the tiki bar.

 

Last on my (I cant live without) accessories is jewelry!!!  I can't get enough! Silver, gold, turquoise, sparkle, you name it I got it in the bag! I'm the kind of gal that needs to look good to feel good! If I don't have my JCrew studs, and Lucky Brand bracelet that go with my Elizabeth & West kimono I will throw a 31 year old tantrum!

 

The moral of this blog post is if you forget your undies its not a big deal! HAT (SWELL is my fave online spot), SCARF, BLING! Keep the outfits simple and accessorize!

 

The best accessory of all of course is the sand between your toes:)

 

LIVE

LOVE

BEACH

 

 EmMe & Q

 

p.s. leave me some lovin'! I want to know your fave beachin' styles! 



Cookies for Breaky

Cookies for breakfast!!!!

 

2 cups quick oats

1 cup nut butter (I used almond)

1/4 cup maple syrup
1/4 cup apple butter

1/4 cup canned pumpkin

1 tblsp cinnamon

2 tblsp chia seeds (damn things are stuck in my teeth as I'm type this)

1/2 cup dried crans or raisins

1/2 cup pepitas (great crunch)

 

Pre-heat the oven at 325 and line a cookie sheet with parchment

Mix your ingredients together (adding cran and pepitas last)

Once combined its cookie time!

I made 8 nice sized cookies from my dough

Place on covered cookie sheet (they will not spread so you can put them close together)

Bake for about 20 mins of until slightly golden!

Enjoy with a cup o' jo or your favorite herbal tea

p.s. Don't forget to floss before leaving the house:)

 

xo,

EmMe



my SoHo

 

Happy August foodie friends! I have a bazillion trillion fun thoughts and ideas I want to share with you today! Putting all kale aside ( btw I have a fab kale slaw for fish tacos that I'll share later)...and instead of stacking tomato mozzarella and layering a pinch of this and a dash of that lets switch things up a little! Home décor is another passion of mine that makes me jump out of bed in the morning! Design and style are very much related to creating a meal...Peppering a dish with pops of color and texture is just like adding pillows and a throw to a couch (well almost). 

 

If you can't tell from the above pic I have a cookbook FETISH (amongst many others).  Thank you TJ Maxx, Tuesday Morning, Marshalls, and Barnes & Noble for supporting my obsession! Pinterest is addicting and full of ideas and the internet has it all BUT I like to feel a book in my hand when cooking.  Call me a cookbook snob but I refuse to buy one if it doesn't have pictures! I have to be able to see what the hell I'm making!  Over the years my bad habit has turned into a library and I am damn proud of it ! Books = ART; filled with colorful images, stories of passion, love, and inspiration for fresh ideas. 

 

Stacking books is a great way to artistically display them...biggest to smallest, leaning, staggered, open, closed.  Try it! Get those family cookbooks out...the ones that are splattered with sauce and have little pieces of paper popping out of the top reminding you of your family faves.   Cookbooks are not just recipes, they are holidays, birthdays, date nights, dinner for one, movie nights...they are family, friends, and self exploration.

 

 

I told you LIBRARY! This was a good find at TJ's!  When I receive new mags I weed out the old and replace them with new! The recipes that I love I rip out and file away!

 

 

 

I like to arrange objects in odd numbers.  It exudes a more organic or natural feel to a space.  Make sure your items are different sizes and layer them largest in the back (obi) then med and smaller in front. 

 

 

Pillows are great to stack too! The "book" under my lamp is actually a box.  Another great find at TJ's! They love me there! Haha

 

 

Textures, and layers, and stacking...OH MY

 

 

My coffee bar now offers gin, vodka, bourbon, vino...(hence the empty shelf:)

 

 

If you are wondering what that huge rectangle is on the floor is the sun shining in from my skylight! The natural light in this place is amazing!

 

 

Good morning sun...

 

xoxo,

EmMe

&

Q

 

 

 

 

 

summer eats

 

My faves...lounging, sun, food & wine, tabbouleh

What more could a Lebanese want?

P.S. tootsies-OPI Cajun Shrimp  



A weekend home wouldn't be a weekend home without menu planning, grilling, IPA's, tasty wine, and laughter in the kitchen. I love finding inspiration in new creative dishes but I definitely have my go-to's and seasonal favorites! Swordfish topped with roasted peppers served over refreshing barley salad studded with crisp green beans and pops of tomato is TOP on my summer must haves!  The earthy thyme and zest of lemon pairs well with the perfectly roasted swordfish.  This dish like most that I make is very versatile.  If you aren't a fan of swordfish you could swap it out for whatever strikes your fancy! The KEY to good cooking is fresh flavors and quality ingredients.

 

 

 

 Green Flash IPA-holyhoundtaproom.com

 



 

This barely salad is best served warm or room temp! So before digging into anything else we cooked our barely! This grain should have a slight bite to it to truly show off its nutty, earthy, rich flavor.  Next add 1/2ed cherry toms, sliced onion, 1/2ed kalamatas, fresh thyme, lemon juice, zest, evoo, salt, pep. You might be wondering proportions but that's the fun thing about cooking.  Taste as you go and make it however it hits your palette the best! I happen to like more lemon so I might add more zest and juice than most.  Allow this dish to sit and season once more before serving!

 

I got us a nice hunk of swordfish at the store so before cooking I cut it into three even pieces.  Drizzled with evoo and fresh garlic.  Allow your fish to sit out a little before putting in the oven (20 mins) to get the chill off. While the fish is "chillin or unchillin" char your red and yellow peps! You can either do this over a gas stove or pop them in the oven with evoo and blast the broiler! The peppers will become slightly charred...slice and admire their beautiful bright color and scent! Slide the swordfish in next on BROIL. I always know when fish or meat is finished by giving it a little push with my finger.  Swordfish should have a little bounce to it to ensure that it is moist and light.  I would say after 8-10 mins on broil take it out and tent some foil over top bc it will continue cooking and this technique will hold in the juices.

 

After about 5 plate up your delish barley salad, top with a nice piece of swordfish and delicately arrange your peppers on top! This dish is fresh, earthy, bright, healthy, and simple! No excuses!

 

On the side for another little taste of July, I created a shaved zucchini salad topped with salty flecks of feta.

 

 

Flat leaf parsley, sliced red onion, shaved zucchini drizzled with (white wine vin, Dijon, shallot, honey, lemon, evoo, salt, pep) and sprinkled with the salty tang of feta cheese!

  

These dishes need to be on the TOP of your summer faves list! Take the time to get lost in your kitchen, invite your friends over, or share your passion with your lover.  Pour a nice white and enjoy the flavors of summer, as they only visit once a year.

 

Live, Laugh, Love,

EmMe



 

and Q...

 

 





coriander, cumin, fenugreek, garam masala, cardamom, mustard seed, turmeric, chili powder, ginger, cinnamon, garlic, curry leaves, cilantro, chilis...

 

Indian cuisine has always sparked my interest but has been very foreign to me.  Other than cumin and a few other ingredients I was a deer in headlights.  My determination and passion in the kitchen lead me to Kamini.  She welcomed me into her world of colorful cuisine, filled with warm notes of cardamom, spicy sprinkles of chilis and pops of bright citrusy cumin. To begin our adventure we traveled to the local Indian market! You know I LOVE MARKETS! I was like a kid on Christmas morning! As Kamini and I strolled through the earthy fruits and veggies, roots in tact, she fulfilled my curiosity with more knowledge than I had expected.  I thought Indian cuisine was all about curry piled atop white rice! Well well well...that is just the beginning my foodie friends. Cinnamon aids in digestion and is known for its blood sugar and cholesterol lowering properties.  Cardamom with its lemony eucalyptus flavor cures bad breath, loss of appetite, depression, indigestion... Fenugreek encompasses a very bitter taste but is a great blood purifier, laxative and helps maintain metabolism.  Turmeric gives Indian food its rich appetizing color, reduces liver toxins and can be used as a natural anti-septic for small cuts. These health benefits are only a few that I thought might GRAB your curiosity! I had no idea either! Kale and quinoa, as much as I love you and always will MOVE OUT OF THE WAY!

 

 





the SPICE of LIFE

 

 

Not so sure about these...

 

 

Rice anyone?

 

 

Warmth

 

 

L.E.N.T.I.L.S.

 After our field trip, it was time to head home and get busy! We picked up this traditional Indian Street food at the market to tide us over before our feast! Dholka makes for a delish breakfast  with a cup of tea and a drizzle of chutney. This sponge-like snack is made from fermented chickpea batter and rice seasoned with chilies, mustard seeds and garnished with coconut and coriander.

 

 



This was so yummy! If I had to compare it to something more familiar, I would say it was kinda like cornbread but more airy and def not Paula Dean approved!  As I savored every nibble my nose was awaken by vibrant green cilantro Kamini was gathering.

 

 

Cilantro plays that LOVE or HATE relationship with most but with me I'm in LOVE

When incorporating this fresh herb into your summer recipes make sure you rinse it more than once! It is extremely sandy and as much as I love the beach and crunch, I'm not a fan of grit!

 

 

Cilantro+green pep (HOT)+garlic+ginger+salt+pep+sugar+ a touch of water whipped up in the blender=DAMN GOOD CHUTNEY

 

 

This smelled like glue...I am an art teacher n' all

 

 

Mixed with a little water, this become the wrap, pita, naan, crepe, DOSA for our yummy potato mixture that was steaming away!

 

 

The potatoes were tossed by hand with spoonfuls of these gorgeous colors! Followed by a couple pinches of sugar(traditional in most dishes to balance the flavors)

 

 

When it all came together this was our masterpiece! Dosa filled with warm, perfectly flavored comfort with a side of cilantro and coconut chutney.  As I observed our work of art, I couldn't figure out how in the world I was supposed to eat this thing! Kamini and her beautiful girls taught me the ropes! HANDS! We ripped pieces of Dosa and picked up the delish pots not leaving the plate without a swipe of green and white! OhEmGee!! My heart and soul were feeling the love.

 

 

And THIS is what its all about! These beautiful, young, innocent smiles enjoyed every bite! At the end of my visit I felt like I was home.  THIS is what cooking is! Connection, curiosity, warmth, creativity, peace, sharing, experimenting, knowledge, smiling hearts and spices that flavor our body and souls forever!