the constant hunger

Berry Cake

Today is day two of the heat wave here in New York. It's supposed to be even hotter today, close to about 100 degrees. People never seem to believe me when I tell them I hate the heat. Summer is my least favorite time of the year. The humidity, the constant sweating, it just knocks me out and puts me in an awful state. I certainly wouldn't mind cooler temperatures year-round. 

The heat wave limits my food options. Sure, I still get hungry, but the idea of a large meal is unappealing. I need something light and fresh. I've been living on salads, mainly. But I got a sweet tooth, so I do need a little dessert to round out my meals. There's always ice cream, but I had a couple of pints of berries in the fridge. Actually, I had eaten about half of the berries when I came across a recipe on another food blog, Smitten Kitchen. I love this blog and have tried several recipes. She doesn't disappoint.

The summer berry cake seemed like the perfect way to use those last few pieces of fruit that always get left behind in the fridge. In fact, I take any fruit that's over-ripe and bake it into a dessert. I used this recipe here and added some blueberries to the mix. Serve it a little warm with a scoop of vanilla ice cream. 

Stay cool! 

Foods That Make Us Beautiful

Monday evening I went to try out a yoga class at Yoga to the People. They have studios in New York and San Francisco and there is no contract or even registration. Just show up to a class and donate what you can. Great concept! Although the class was packed Monday, it was still pleasant. I had planned on going back tonight after work. I got there 30 minutes before class and there was a line-up practically down the block. I had no desire to be in a hot and humid studio, packed in like a bunch of sardines. I am currently researching new yoga studios in my area. 

My desire to eat healthier and exercise (in an attempt to shed some of this winter weight) sparked an interest to research foods and their health benefits. Not just disease prevention, which is certainly important, but I mean more along the lines of foods that improve our appearance. Our skin, hair, etc. Here are some of my favorite foods and their "beautifying" benefits.

I love, love, love salmon. If it's on the menu, I am ordering it. It's loaded with iron, vitamin B-12 and, of course, omega-3 fatty acids. The nutrients in salmon help promote a healthy scalp and everyone knows that a healthy scalp is essential for healthy hair. Salmon does double duty and gives you great skin, too. 

Legumes are chock-full of protein, zinc, iron and biotin. These nutrients help promote hair growth. Make a three-bean salad for a quick health boost. And add some spinach. Full of vitamins A and C, as well as iron and calcium, spinach or any dark green leafy vegetable will prevent your hair from being dry and brittle. 

I love eating berries in the summer, especially blueberries. Blueberries are full of antioxidants. We all know how important antioxidants are in preventing the deterioration of skin cells. Add some to yogurt or your morning smoothie.

The most important thing to remember is to drink lots of water. For properly hydrated skin, meaning skin that is healthy and youthful-looking, get in about two liters of water every day. 

 

Sweet Comfort: Creamy Banana Pudding

There is a bakery here in New York that makes the most delicious cupcakes. Doesn't it just feel like everyone is opening a cupcake bakery these days? Anyways, sugar Sweet sunshine has the perfect cupcake, in my opinion. A light cake with a frosting that's not too sweet.

Although the cupcakes are hard to beat, the banana pudding is by far the best item on their sweet menu. Rich and creamy, the banana pudding is flecked with crumbly pieces of wafer cookie. Somehow I got it in my head that I could re-create this dessert at home. And you know what? I did. Here is my recipe for banana pudding (adapted from epicurious.com).

 

Banana Pudding

Ingredients:

-5 large egg yolks

-1/2 cup sugar

-1/4 cup cornstarch

-1/4 teaspoon salt

-2 cups whole milk

-3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)

-2 teaspoons vanilla extract

-2 tablespoons unsalted butter

-1 ripe banana chopped

For the crumble:

-1 cup vanilla wafers (about 15 cookies)

-2 teaspoons sugar

-1/4 teaspoon ground cinnamon

-Pinch salt

-1 tablespoon unsalted butter, melted

 

Method:

Whisk the egg yolks, sugar, cornstarch, and salt together in a bowl and set aside. Bring the milk to an almost boil in a saucepan.

Remove from heat and whisk in a little at a time into the egg mixture. Make sure you whisk constantly. 

Clean the saucepan and pour the mixture back into it. Add the banana liqueur and whisk over medium-low heat until it thickens and gets thick and glossy. This should take about 3-4 minutes.

Transfer the pudding to a clean bowl.

Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated.

Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.

To make the crumble, heat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

Place the wafers in a resealable plastic bag and seal properly. Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. You can also use a food processor.

Transfer crushed cookies to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes.

Remove from the oven and set aside to cool.

To serve, simply remove the pudding from the fridge and whisk till smooth. Incorporate the chopped banana and the crumble. 

Divide pudding into small cups or bowls and serve. 

Happy cooking!

In Season: November

I'm back from a quick trip to Montreal. My husband and I had rented a car for a few days and drove up to our hometown. It was the perfect time of the year to drive through upstate New York. The leaves were turning and we were both in awe as we zigged and zagged through the beautiful autumn scenery.

All that time on the road got me thinking of seasonal fruits and vegetables. Here is a quick list of stuff to pick up on your next trip to the market.

 

Apples Mushrooms Pears Persimmon Pomegranate Pumpkins Spinach Sweet potatoes Winter squash

 Happy cooking!

Peach Salad

This is it. The end of peach season. And for my last peach recipe of the year, I went with something simple. Sometimes when I have an ingredient that's just too perfect, I like to present it in a simple manner. 

All you need to do is poach a couple of peaches. If you don't know how, just read my last post here. Slice the peaches and arrange artfully with slices of ripe tomatoes. Cherry tomatoes work best, but use what you have in the fridge (or garden).

Add some cubes of buffalo or traditional mozzarella or burrata. Sprinkle chopped flat-leaf parsley over the salad. Add salt and pepper to taste. Drizzle with high-quality extra virgin olive oil. 

This is the perfect dish to eat while gossiping with friends. A fruity rosé is the perfect drink to have with this late-summer salad. 

Happy cooking!