Myfudo Blog » holidays & recipes

holidays & recipes: 4th of july guests for breakfast & the belgium waffle

MyFudo — Sat, 30 Jun 2012 23:51:30 +0000

July 4th. Independence Day. The day when all Americans celebrate their freedom. From one region of the United States to the next traditional foods are prepared with the anticipation of backyard feasting and evening fireworks. Growing up on the East Coast, we often had many out of town guests, some opted for the “Hotel” experience and others dug in their heels (or sneakers) and spent the night at our house.

Being the host or hostess can be hectic, I know this all too well. What a better way to serve your guests with homemade waffles? We finally perfected the waffle batter over the years, this is, hands down, one of our favorite recipes. You might want to buy another waffle iron depending on how many guests you have, but we usually have three going at once with a party of six or more (guests are hungry from the long trips and starving come breakfast time).

gauffre de Bruxelles Brussels waffle

adapted from Europeancuisines.com

1 kilogram flour (2.2 lb)
30 grams of yeast (one package of fast-action yeast)
25 grams of brown sugar
1250 ml of lukewarm water (use tepid sparkling water if possible)
250 grams powdered nonfat dry milk (Carnation or similar)
10 grams of salt
1/2 teaspoon vanilla extract or one small packet vanilla sugar (about 2 teaspooons)
400 to 500 grams of melted butter
6 to 8 egg whites, beaten to stiff peaks

Directions

Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water.
Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes – 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm.
Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through.
Heat a large waffle iron. Spread each section with the batter, close and bake until done.
Serve dusted with comfectioners’ / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.

gaufre de Liège Liège waffle

420 grams flour
7 grams salt (about a half teaspoon)
25 grams granulated sugar
2 eggs
50 grams yeast / one package fast-acting yeast
300 grams butter
Around 20 centiliters cold water (preferably sparkling water)
270 grams pearl sugar
Vanilla or spicery to your taste
Allow eggs and sparkling water to come up to room temperature first.

Directions

Sift the flour into a bowl: make a well in the middle.
Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again.
Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).
Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.
After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar.
Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.
Serve hot off the iron, dusted with confectioner’s sugar, or top with whipped cream or ice cream if desired.

Photography Data:
Featured Photographer
Private

holidays & recipes: mother’s day cupcakes with swiss meringue buttercream

MyFudo — Sat, 12 May 2012 22:06:22 +0000

A month ago, when I started planning ahead for May’s subject matter I had a typical Mother’s Day post in mind. A lot can happen in a month. I feel compelled to share a particular story with you because I have experienced a paradigm shift, which has me viewing Mother’s day in another light.

Three weeks ago I was informed I’d need medical testing done. I went into panic mode. My blood pressure jumped to a dangerous level and I couldn’t control my emotions. My husband was calm, reassuring and a rock. My children were on edge, but held it together. I called my brother to tell him and he told me about his very dear friend who could relate. I asked my brother to have her call me. I needed to talk to someone because I could not get a grip on my emotions. I felt out of control.

My brother’s friend called. I listened to her story and absorbed her wisdom. I did not feel 100% calm, but I walked away from that call feeling much more confident and relaxed. I got a grip on my emotions and could deal with the realm of possibilities that I’d face after I received the results of the testing. My brother’s friend is a strong, kind, wise woman who assuaged my fears.

When I got the results of the testing I sent a text to family and friends with joyful news: “Negative!!!” I felt the relief wash over my person and I immediately felt changed in a way that only could happen through a revelation of great magnitude. I am not the same person today. I have been forever altered by this experience.

It doesn’t take an anvil dropped from the heavens onto my head to wake me up. I took this experience as a wake-up call. While I’ve made resolutions throughout my life I’ve managed to keep very few of them. I do not have to make a resolution or a vow to live a fuller life, see the world with the fervor of a child, cherish every moment with my family, be thankful to those who have touched my life and take care of myself (physically, mentally and spiritually).

I have found a new inner peace and I feel as if the world went from a black and white silent film to an HD extravaganza. I am literally stopping to smell the roses, so to speak. Just the other day, I asked my husband to stop the car. I saw a patch of honeysuckle. I opened the window and inhaled the fragrant smell of the blossoms. To my husband’s credit, he stopped the car, didn’t ask questions and let me enjoy the moment in silence.

On this Mother’s Day I am going to celebrate the gift of life and the gift of motherhood. I am honored to be the mother of such loving, thoughtful young men. They have given me more than I think they will ever know. My young men only have a couple years left at home before they head out into the world and I intend on making the most of every day that I get to have them walk in the house and say, “Hi, Mom.” And, I get to ask, “How was your day?” It is a gift that I will appreciate every single day.

Perfect Vanilla Cupcakes (Recipe by Glorious Treats)

Ingredients

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup sugar
1 ½ teaspoons pure vanilla extract
½ cup oil (vegetable, canola or extra light olive oil)
½ cup buttermilk

Directions

1. Preheat oven to 350*F.

2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

6. Bake cupcakes in pre-heated oven for 12-14 minutes.

7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Swiss Meringue Buttercream

Ingredients

½ cup egg whites
1 cup granulated sugar
1 lb unsalted butter, room temperature, cut in small pieces
2 tsp vanilla extract

Instructions

1. Whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour the mixture into the bowl of a standing mixer fitted with the whisk attachment. Whip until shiny and double in volume.

3. Using your paddle attachment with the mixer on low add the butter bit by bit until incorporated. Then mix at medium speed until light and fluffy. Scrape the bowl as needed.

4. The buttercream should be light and fluffy, avoid over-mixing. Buttercream can be frozen or refrigerated for future use. (If freezing it make sure to thaw in stages, beginning in the refrigerator and then beaten by hand before use.)

5. We found that the large petal tip by Wilton works the best to achieve these results, tip number #125, the gum paste flowers were bought.

Photography Data:
Ruth Balk
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/50
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

holidays & recipes: mother’s day cupcakes with swiss meringue buttercream

MyFudo — Sat, 12 May 2012 22:06:22 +0000

Perfect Vanilla Cupcakes (Recipe by Glorious Treats)

Ingredients

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup sugar
1 ½ teaspoons pure vanilla extract
½ cup oil (vegetable, canola or extra light olive oil)
½ cup buttermilk

Directions

1. Preheat oven to 350*F.

2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

6. Bake cupcakes in pre-heated oven for 12-14 minutes.

7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Swiss Meringue Buttercream

Ingredients

½ cup egg whites
1 cup granulated sugar
1 lb unsalted butter, room temperature, cut in small pieces
2 tsp vanilla extract

Instructions

1. Whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour the mixture into the bowl of a standing mixer fitted with the whisk attachment. Whip until shiny and double in volume.

3. Using your paddle attachment with the mixer on low add the butter bit by bit until incorporated. Then mix at medium speed until light and fluffy. Scrape the bowl as needed.

4. The buttercream should be light and fluffy, avoid over-mixing. Buttercream can be frozen or refrigerated for future use. (If freezing it make sure to thaw in stages, beginning in the refrigerator and then beaten by hand before use.)

5. We found that the large petal tip by Wilton works the best to achieve these results, tip number #125, the gum paste flowers were bought.

holidays & recipes: mixed berry tartlet with crème anglaise pastry cream

MyFudo — Sat, 21 Apr 2012 23:36:58 +0000

Today is Earth Day. Hopefully, like New Years, everyone is making a resolution. Maybe you will resolve to recycle or use your car less or grow an organic vegetable garden. Hopefully, everyone will do a good job of sticking to that resolution. One year I made an Earth Day resolution that my family railed against. I decided that I was going to become a vegetarian and, therefore, everyone would become a vegetarian. As you can imagine, in a household of men who were accustomed to eating meat, this went over like a lead balloon.

I had an epiphany during early spring of 2008. I was trimming chicken for dinner. It is well known throughout my family that I abhor touching raw meat. I don’t like the way it smells or feels. This is odd for someone that loves to cook and even odder for someone who enjoys a good burger, steak or roasted chicken.

I was standing in my kitchen, trimming the chicken, when it had occurred to me that I was a big ole’ hypocrite. I asked myself this question: “If I had to kill the chicken, would I do it?” The answer was “no”. So, if I, theoretically, had to kill the chicken and I know that I wouldn’t, than why would it be okay if someone else did it for me? This thought stayed with me, when on Earth Day of 2008, I informed my family that we were going to become vegetarians.

Their reaction went something like this: “WHAT?!!! What are we going to eat? WHY?!!” The “why” went beyond my own disgust with handling raw meat. I knew that omitting meat, particularly red meat, would be healthier for our bodies and it would also be healthier for the environment. I was aware that the beef and poultry industry was not good for our environment. The inhumanity of the industry is also horrific.

I explained these facts to my family. Not eating meat would be better for everyone, us and the animals as well as the environment. I don’t think the men heard a word of what I was saying. They were muttering, whining and humphing. I believe that one of the three said something like “I’m going to get a t-shirt that says ’meataterian’.”

My family, despite griping and whining, gave it a whirl. The whirl lasted almost a year. My resolution to become a vegetarian faded slowly as concessions were made: I agreed to cook meat on holidays, then once a month, then on Fridays…” I think they humored me, led me to feel safe and then went on a very sneaky attack, slowly destroying my defenses. Before I knew it we were eating meat again on a regular basis. My 2008 resolution was a failure.

I’ve learned my lesson. Lifestyles do not change overnight. I expected my family to embrace my resolution. I realize, now, that I went about it the wrong way. I forced them to go cold turkey. I’ve decided to have a go at the 2008 resolution again. I’ve modified my goals. Instead of becoming vegetarians I am introducing my family to the term “flexitarian”.

Flexitarian is a recently coined term. It describes someone who eats a mostly vegetarian diet, but on occasion, will eat meat (organic, local meat purchased at my local butchers). I think my family will be more receptive to this idea. Or…wait…Have they already become flexitarians? You see, I’ve adopted the tactics of my “enemy”. I’ve slowly omitted meat as a staple of our diet. I’ve decreased the amount enough to be significant, but not enough for them to notice. And, since ignorance is bliss, this might be the Earth Day resolution that sticks.

I thought about doing a veggie recipe, but instead my sweet tooth took over when I started to see the season’s first fresh strawberries and I made this delicious little raspberry and strawberry tartlet. You might say I’m a “sweetarian”.

Mixed Berry Tartlet with Pastry Cream
Tart Dough (Martha Stewart)
Ingredients
1 teaspoon salt
2/3 cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces

Directions

1. In a small bowl, mix together salt and water. Keep very cold until ready to use.

2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until dough has just formed but is not smooth.

3. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

4. When ready to use preheat oven to 350 degrees.

5. Roll out the dough. Cut circles large enough to accommodate your tartlet pan. With the dough left over, roll into a disc, wrap in plastic wrap and refrigerate.

6. Use the second disc to continue.

7. Once you’ve used the second disc repeat step 5. Depending on how many tartlets you will make, you can save the remains of dough, making into one disc and freezing for future use. Or, you can repeat the process once the dough re-chills in order to make more tartlets.

8. Place tartlets in the oven and bake until golden brown. If the dough begins to bubble on the bottom gently (and carefully) poke the bottom with a fork to release the steam. The holes will more or less close up while it finishes baking.

9. When finished baking, cool tartlet shells completely before filling.

Crème Anglaise (Pierre Herme)

2 cups whole milk
1 plump, moist vanilla bean , split and scraped
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch , sifted
3 1/2 tablespoons unsalted butter , softened and cut into 3 pats (1 3/4 ounces)

Directions:

1. Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.

2. If the milk has cooled, it will need to be reheated now.

3. Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).

4. Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil—still whisking energetically—for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).

Assemble Tartlets

1. Fill cooled tartlet shells with the crème anglaise. Place berries of your choice on top and serve immediately.

2. If not serving immediately do not place berries on top. You can refrigerate the filled shells for a few hours* and then right before serving place the berries on top.

Note: I don’t like leaving the tarts filled for too long. I think this is tastes best when freshly assembled. It is fast and easy to assemble so try to do it right before serving. If you have all your components ready it won’t take long to assemble.

holidays & recipes: mixed berry tartlet with crème anglaise pastry cream

MyFudo — Sat, 21 Apr 2012 23:36:58 +0000

Mixed Berry Tartlet with Pastry Cream
Tart Dough (Martha Stewart)
Ingredients
1 teaspoon salt
2/3 cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 cup (2 sticks) plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces

Directions

1. In a small bowl, mix together salt and water. Keep very cold until ready to use.

2. Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until dough has just formed but is not smooth.

3. On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1 inch thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

4. When ready to use preheat oven to 350 degrees.

5. Roll out the dough. Cut circles large enough to accommodate your tartlet pan. With the dough left over, roll into a disc, wrap in plastic wrap and refrigerate.

6. Use the second disc to continue.

7. Once you’ve used the second disc repeat step 5. Depending on how many tartlets you will make, you can save the remains of dough, making into one disc and freezing for future use. Or, you can repeat the process once the dough re-chills in order to make more tartlets.

8. Place tartlets in the oven and bake until golden brown. If the dough begins to bubble on the bottom gently (and carefully) poke the bottom with a fork to release the steam. The holes will more or less close up while it finishes baking.

9. When finished baking, cool tartlet shells completely before filling.

Crème Anglaise (Pierre Herme)

2 cups whole milk
1 plump, moist vanilla bean , split and scraped
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch , sifted
3 1/2 tablespoons unsalted butter , softened and cut into 3 pats (1 3/4 ounces)

Directions:

1. Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.

2. If the milk has cooled, it will need to be reheated now.

3. Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).

4. Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil—still whisking energetically—for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).

Assemble Tartlets

1. Fill cooled tartlet shells with the crème anglaise. Place berries of your choice on top and serve immediately.

2. If not serving immediately do not place berries on top. You can refrigerate the filled shells for a few hours* and then right before serving place the berries on top.

Note: I don’t like leaving the tarts filled for too long. I think this is tastes best when freshly assembled. It is fast and easy to assemble so try to do it right before serving. If you have all your components ready it won’t take long to assemble.

holidays & recipes: celebrating earth day with beetroot jam

MyFudo — Fri, 20 Apr 2012 05:22:35 +0000

We’ve written about canning foods in another post, but we feel that canning possibilities are endless and canning is the perfect subject for another Earth Day post.

Packaging is a huge problem. Not only do we pay more up front when products are enclosed in fancy or excessive packaging, but we also pay more in the long run. According to a fact sheet found on Green Networld.com “packaging accounts for 50 percent of all paper produced in North America, 90 percent of all glass, and eleven percent of aluminum.”

That is a lot of resources devoted to something that is going to be thrown away. According to other sources, all that paper, glass and aluminum (packaging) accounts for 1/3 of the trash in landfills.

Purchasing items without packaging can be challenging. We can do our best to find products that use minimal packaging and hopefully what is used has been made using recycled products. But, it isn’t easy.

Think about the era in which our great-grandparents lived. There were not nearly as many products available in general. For examples, electronics, alone, were non-existent during their youth. Products sold were either not in packaging or the packaging was minimal.

Our great-grandparents were living the green lifestyle before it became a “lifestyle”. They were frugal people who reused anything and everything (including the paper and string from packaging.)

In our last post we discussed making one small change to improve the environment. We suggested that you eat locally grown foods. You will notice that fruits and vegetables sold at a farmer’s market are not packaged.

So, eating locally not only supports the environment in the ways we discussed in the last post, but eating locally also helps the environment by reducing packaging. Why buy canned or frozen produce when you can take your commitment to live a greener life one step further in a very logical progression. Since you are hopefully going to your farmer’s market for immediately consumable produce, why not buy it in bulk? What can you do with all that produce? Can it, of course.

You will reduce your canned or frozen purchases at your supermarket and therefore reduce the waste from the packaging. Canning is an excellent step towards living a greener life. The jars and lids are reusable for many years. And, the fruits of your labor will be far more delicious than any store bought product.

Beetroot Jam
Ingredients
4 large red beets, peeled and diced into small bits
1 apple, diced into small bits (with skins)
Zest of one lemon
Juice from one lemon
Juice from one orange
2 cups sugar
1 tsp ginger, fresh, finely minced
1 package Sure-Jell (Optional)

Directions

Place all the ingredients in a large pot and bring to a boil over medium heat, stirring so that the ingredients don’t stick to the pot.

Once at a boil, lower the heat and simmer until the mixture thickens and sticks to a spoon when it is dipped in and held downwards. If you feel the mixture is not tightening enough from the natural pectin (apple and zest) use a package of sure-jell.

Place into sterilized jars. Seal the jars and place in a boiling water bath. (See canning video here.)

Photography Data:
First Photo
Lillaya
ApertureFNumber: f/4.5
Make: Canon
Model: Canon EOS 450D
ExposureTime: 2/1
FNumber: 45/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Second Photo
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/1
FNumber: 5/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

holidays & recipes: celebrating earth day with beetroot jam

MyFudo — Fri, 20 Apr 2012 05:22:35 +0000

We’ve written about canning foods in another post, but we feel that canning possibilities are endless and canning is the perfect subject for another Earth Day post.

That is a lot of resources devoted to something that is going to be thrown away. According to other sources, all that paper, glass and aluminum (packaging) accounts for 1/3 of the trash in landfills.

Our great-grandparents were living the green lifestyle before it became a “lifestyle”. They were frugal people who reused anything and everything (including the paper and string from packaging.)

Beetroot Jam
Ingredients
4 large red beets, peeled and diced into small bits
1 apple, diced into small bits (with skins)
Zest of one lemon
Juice from one lemon
Juice from one orange
2 cups sugar
1 tsp ginger, fresh, finely minced
1 package Sure-Jell (Optional)

Directions

Place all the ingredients in a large pot and bring to a boil over medium heat, stirring so that the ingredients don’t stick to the pot.

Once at a boil, lower the heat and simmer until the mixture thickens and sticks to a spoon when it is dipped in and held downwards. If you feel the mixture is not tightening enough from the natural pectin (apple and zest) use a package of sure-jell.

Place into sterilized jars. Seal the jars and place in a boiling water bath. (See canning video here.)

holidays & recipes: earth day with a spring green risotto recipe by the barefoot contessa

MyFudo — Wed, 18 Apr 2012 23:25:47 +0000

In 1962 a book called Silent Spring was published. Written by Rachel Carson and originally published as a series of three articles in the New Yorker, the book discussed the effects of insecticides and pesticides on songbird populations. Her book helped spur a movement that led to environmental legislation.

Silent Spring celebrates its 50th anniversary. Written during a time when mainstream America was largely unconcerned and/or unaware of environmental issues Silent Spring became a New York Times bestseller and was published in 24 countries, selling 500,000 copies. Rachel Carson lit a spark that grew into a fire when the first Earth Day took place and that fire is growing still.

The first Earth Day, April 22, 1970, was created to increase public awareness of global environmental issues. Approximately 20 million people participated. Senator Gaylord Nelson (Wisconsin) was the force behind Earth Day. He was an environmentalist who witnessed the destruction of the 1969 oil spill in Santa Barbara, California. Nelson wanted to bring attention to the grassroots environmental movement.

“The objective was to get a nationwide demonstration of concern for the environment so large that it would shake the political establishment out of its lethargy and, finally, force this issue permanently onto the national political agenda. “ -Senator Nelson

In July, 1970 the Environmental Protection Agency was established by special executive order. Both the Republicans and Democrats supported the legislation to create the agency as well as the passage of the Clean Air, Clean Water and Endangered Species Acts.

By 1990, the 20th anniversary of Earth Day, over 200 million people in 141 countries participated in Earth Day events, promoting environmental awareness around the globe. In the new millennium, 42 years after the first Earth Day, we live in a world that has been connected by the lightening speed of the internet. It has never been easier to organize and coordinate a global movement.

The Earth Day Network predicts that “more than one billion people around the globe will participate in Earth Day 2012 and help Mobilize the Earth.” The Earth Day Network is promoting a Billion Acts of Green®. This is the “world’s largest service campaign. With over 800 million environmental actions registered on the Earth Day Network website… Earth Day Network is working hard to make the final push to reach one billion environmental commitments before the United Nations Rio +20 Conference in June 2012.”

{Just for Fun An Adorable Alpaca at the Farmers Market}

Take a look at the Billion Acts of Green® page on the Earth Day Network. You can pledge an act as simple as planting a tree or as complex as organizing an Earth Day event. It can be overwhelming to make a huge commitment to live a green life. Changing your lifestyle overnight is impossible, but if you start by making one simple pledge and stick to that one commitment it is a good start.

One change that many people have been making is to eat more locally grown foods. This is noticeable as the crowd at farmer’s markets is growing. In an article titled “10 Reasons to Eat Local Food” on the site Life Begins at 30 the first reason for eating local is, surprisingly, not environmental, but financial.

“Eating local means more for the local economy.” While seemingly a financial reason it actually supports the environment. When people have more discretionary income they might spend it on more environmentally sound purchases. We know that buying environmentally products, say cleaning products, is often more expensive (even if pennies) than the store brand. Keeping the local economy fluid helps everyone and the environment.

The list points out all the benefits of eating locally, such as freshness and variety. And, of course the list includes the benefits for the environment. Eating locally and organic is an even better decision for our bodies and the environment.

As spring is in full swing and the farmer’s markets are coming to life again this is the perfect time to make a pledge to leave a greener life by eating locally grown foods. Plus, going to the farmer’s market, once you have gone enough, is socially rewarding, too as you will quickly realize that the same people visit the market each week and that is always the perfect way to network and make new friends.

Spring Green Risotto (Recipe from the Barefoot Contessa)
This is a wonderful dish that we eat for dinner or use as a side dish for large gatherings.

Ingredients

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Note: We omitted the fennel.

Directions

1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

2. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

3. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Photography Data:
Sony P&S DSC-H50
Featured Photographer
Camille Armellino
ISO 100
F4

holidays & recipes: earth day with a spring green risotto recipe by the barefoot contessa

MyFudo — Wed, 18 Apr 2012 23:25:47 +0000

{Just for Fun An Adorable Alpaca at the Farmers Market}

Spring Green Risotto (Recipe from the Barefoot Contessa)
This is a wonderful dish that we eat for dinner or use as a side dish for large gatherings.

Ingredients

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Note: We omitted the fennel.

Directions

1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

2. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

3. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Photography Data:
Sony P&S DSC-H50
Featured Photographer
Camille Armellino
ISO 100
F4

holidays & recipes: an easter follow up

MyFudo — Tue, 10 Apr 2012 22:00:01 +0000

There are several occasions to look forward to throughout the year after Christmas. There’s Valentine’s Day, and after that, it’s Easter. I know the religious significance of Easter should never be overlooked. It’s the day wherein we remember how Jesus rose from the dead after he sacrificed himself to save mankind. I’m no religious fanatic but I am a Christian woman and I come from an Interfaith-International-Interracial Family (even though I find it hard to reconcile my sailors tongue despite being Christian) it’s always good to believe in something. It gives us faith and hope which helps life not be so difficult in times when we really need a miracle. There was a brief period, a little over three years where I simple didn’t know what I believed in, but it didn’t take long for me to find faith again.

{The Fabric Easter Eggs are Made Fabric with Adhesive, or Fabric Tape, the eggs are styrofoam we buy our fabric tape directly in Japan from Rakuten: English Shop here.}

Growing up, I always looked forward to every festivity that entailed anything fun, and family oriented, and who would think Easter isn’t?! There are Easter eggs, the hunt, the Easter bunny and all the colorful delights that come with spring. I’ve always wondered what the relation was of Jesus rising from death and the Easter Bunny and eggs, because there can’t be anything farther from reality than comparing them in one holiday.

So it seems Easter is always celebrated in spring. Spring signifies the rising fertility of the earth, and eggs and rabbits are symbols of fertility. Needless to say, rabbits are prolific breeders and they seem to love breeding during springtime and everything seems to be in bloom. Fasting is a common ritual practiced by Catholics during the Lenten season and eggs were one of the things that Catholics were not allowed to eat. So every Easter there seems to be an abundance of eggs. Coloring them is to symbolize the colors of spring. Well, I guess there is some farfetched logic to all this when you really think about it.

I also always enjoyed all the Easter-themed movies that seem to cap off my Easter festivities. Here are some of them:

The First Easter Rabbit – I just love the trademark style of Rankin/Bass animations, it has the typical style of the 70’s that always brings me back down memory lane. This particular cartoon has all the trimmings. The story is narrated and sung by the legendary Burl Ives who brings the character of Stuffy to life. The cute bunny moves to Easter Valley and is made responsible for starting a tradition of bringing Easter treats to children much like Santa Claus. No cartoon would be complete without a villain. Stuffy has to deal with Zero after he freezes Easter Valley with the help of no less than Santa Claus! I was just a wee baby in 1976 when the cartoon was released but I find Burl Ives’ voice so comforting.

Here Comes Peter Cottontail – This cartoon is another Easter classic that was released in 1971 by Rankin/Bass Productions. I can’t seem to get enough of their cartoons. But like many other classic cartoons, we never seem to get tired of them even if they weren’t made with all the high tech magic all the modern animations have. This time the hero, Peter Cottontail voiced by Casey Kasem, has to deal with the Evil Irontail to get the position of being the Chief Easter Bunny. Peter has to deliver more eggs than Irontail to save Easter for the children.

The Easter Bunny is Coming to Town – Another Rankin/Bass Easter special features Fred Astaire as the narrator. Rankin/Bass seems to have all the classic heavyweights lending their voices to immortalize their productions, similar to what is commonly being observed nowadays. This 1977 Easter special tells the story of Sunny the Bunny and his troupe from Kidsville invent all kinds of Easter traditions to get Grouchy Town to join in the merriment and who doesn’t love the little engine that could? That was my favorite scene!

{The Rabbit was Bought From Takenoko Last year we put a few baskets together, look at this fella!}

It’s the Easter Beagle Charlie Brown! – Easter would not be complete without the whole Peanuts gang. This 1974 Charlie Brown classic tells the story of how the whole gang is getting ready for the Easter festivities. Just like The Great Pumpkin myth Linus fervently believes in, he comes up with a similar Easter hero in the likes of the Easter Beagle! It’s a Springtime Easter Extravaganza for every child at heart.

Some of the movies I still haven’t gotten to and would love to rekindle spring fever with and get into the spirit of Easter are Winnie the Pooh: Springtime with Roo, the latest Winnie the Pooh Movie and Easter Parade. I can watch all these via Apple TV, and download, buy in HD onto our video recorder. In terms of quality, it beats Blu-ray, and with Blu-ray you STILL have to buy DVDs which, in my opinion, takes up a lot of space (I will be doing spring cleaning in that regard).

I watched the new movie HOP, and it was funny. Hopefully, this will open up ideas for producers to make or add to the Easter Movie Collections. But while it was hilarious, and the graphics were pretty good, I fear nothing will every replace my favorites. Perhaps that’s due to partly growing up in the 80′s and watching TV shows like Punky Brewster. That decade really created some of the most memorable shows that helped shape the newer shows.

Easter would not be complete without homemade chocolate candy. Growing up, my mother, and grandmother would make homemade chocolates for Easter and Christmas, my favorite, Peanut Butter Easter Eggs, I remember seeing so many candy and chocolate molds galore. No HFCS here.

Where to find:

1. Ceramic Easter Bunny bought from and Ebay Vendor, Personalized, we went with a basic bright white and black ribbon.
2. Fabric Tape we bought in Japan, however you can buy Fabric Adhesive Sheets from any craft, DIY store. I have found that Japan offers much more varieties. Here are some on ebay.
3. Decorative Adhesive Tape shipping from Australia here.

Recipe is adapted from Brown Eyed Baker
(we used cup molds)

Homemade Peanut Butter Eggs or Cups

Yield: About 15 eggs (we made balls and used cup molds with a layer of caramel peanuts)

Prep Time: 1 hour

1 cup creamy peanut butter (Organic salted)
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped) We used Nestles’s All natural chocolate chips.
2 tablespoons vegetable shortening (all natural or organic, you can also use natural lard)

1. Line a baking sheet with wax paper or parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.