Archive for the ‘Food’ Category

Holy @#$%!!! Thanksgiving Is Next Week!

November 17, 2016

So here I am, the master of Thanksgiving organization, coming to the realization that I am a little behind the proverbial eight ball. If you are in that boat with me, no worries, there is still plenty of time to catch up.


This kind of looks like me, but it’s not.

This week’s challenge, is to make grocery lists, and then break them down by perishable and non- perishable. Non- perishable items, (defined as those with a long shelf life that won’t go bad, such as flour, canned or packaged goods etc.) should be purchased as soon as possible, to get that chore out of the way. Don’t assume you have flour, or baking powder, just because you always do. Check and make sure you have more than enough. This is not the time for quick jaunts to the supermarket in the midst of cooking. Check, right down to the salt and pepper. You will thank me for this later.

If you are at all like me, break those lists down by store. I go to a variety of different places to get what I need. You may be able to do one stop shopping and skip this step. If so, lucky you! I am legit envious. If you have a car, I’m positively green with envy!

1635400409_compOrder your turkey. If you have never had a fresh turkey, please give one a try. It costs more, but the flavor and juiciness is beyond comparison to a frozen bird. And they aren’t factory farmed, injected with hormones, and fed GMO grains. It simply tastes better, is better for you and in some strange way, better for the turkey. I am in New York and use DiPaula Turkey Farms, who have pickup locations at various Farmer’s Markets around the city. I go to Union Square.  Local butcher shops usually have them as well but they all require pre-ordering.

Did you get your dishes and linens organized last week? I didn’t either. If not, do it this week. We have a large group and actually had to purchase another folding table to accommodate them. But I haven’ t checked for napkins and chairs yet. Don’t wait.

Are your linens clean and ironed? Turn on the TV or Netflix, pull out that ironing board and do it now. Trust me, you don’t want to do it Thursday. Even better, get someone else to do it now. ( If you live in my house, you know who you are!)



Now for the fun part; the cooking!
I rarely freeze food, but a few things actually benefit from their stay in cold storage. Make them this weekend, and they will be your best friends, ready and waiting when you need them, and don’t have time to make them. These items include pie and tart crusts, which I roll and freeze well wrapped in the pans I plan to bake them in. For my pie toppers, I cut the strips, braids and shapes ( leaves and flowers) in advance and freeze them on a baking tray. Once this stuff is frozen, you can stack them, making room for other items. You can and should, bake these while frozen. It cuts down substantially on crust shrinkage and adds little or no extra baking time.

Biscuits also freeze well unbaked, and are great to make in advnce. Freeze them on a cookie sheet, and then toss them into a freezer bag until needed. These also go into the oven frozen.

This is the one I'm serving. I added a few homemade croutons. Cube the bread and freeze it now!

This is the one I’m serving. I added a few homemade croutons. Cube the bread and freeze it now!

If you make soups, they also freeze well.  If you are planning a cream soup, leave the dairy out until the last minute. Freeze the non- dairy soup, thaw it in the refrigerator, and then once it is heated prior to serving, mix in the cream. I do a butternut squash and pumpkin soup without cream, and then add a dollop of creme fraiche to each serving, It’s an elegant touch, and allows you to really taste the seasonal flavors and not cream. It’s less rich before a heavy meal.

Think about decor. Will you be doing flowers, candles or some elaborate thing with pinecones and gourds? Figure it out now. Buy the candles, bleach the pinecones and decide where the flowers are coming from, and what you will put them in. If you are making placecards, you can do them now. I actually print out menus every year. ( I know,  it’s a bit much, but it’s only once a year so why not?) Don’t feel pressured by Pinterest. It’s ok to order flowers, or grab them while you’re in Trader Joe’s. If your is anything like mine, you will be standing in a check out line that snakes to the front of the store, allowing you to pick them up while you’re standing there anyways.

I am off to take my own advice, and get this underway, before the pie orders come in and I’m overwhelmed again.

Next up: Cooking and setting up for the big meal. Get your pre-work done, and get some rest while you can.

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Thanksgiving Prep: List Making

November 8, 2016


Now that election day is here, and we can begin to cleanse our palettes of all the nastiness and hatred that accompanied it, it’s time shift our focus to THANKSGIVING! With only 16 days to go, there are lists to be made, and pre-work to be done, to make the big day way less stressful than political campaigns we just lived through.

Over the next 2 weeks, we will be sharing our preparations with you, so you can get ready for the Superbowl of Cooking right along with us.

Today’s project is a big one, but it sets us up for success. It’s all about planning and making lists.

First, grab yourself a folder; real, or digital and mark it “Thanksgiving 2016”. Whatever lists you make, and recipes you gather will live in this folder.

Start your list making:

First and foremost, make a guest list and invite people however you choose. Emails, phone calls or letter pressed invitations are all fine. Make this as casual or as formal as you like. Keeping a guest list will allow you to have an accurate headcount so you are sure to have enough food, drinks, placesettings and chairs for everyone that is coming. And if your house is like ours, be prepared to take in a few “Thanksgiving Orphans “at the last minute.

Next, plan the menu. Write down every course, and if you are sharing the cooking with some of your guests, assign dishes to each of them now. Put their name next to the dish they are reponsible for right on your menu so you don’t need to worry about it.

Gather your recipes. Now is the perfect time to pull out all of the recipes you will be using for the meal. Many cooking websites and magazines are overflowing with Thanksgiving recipes, so if you want to try something new, or you don’t have a favorite recipe for something, now is your chance to do a little research. Place the recipes into your folder as you find them.

Now that you have your menu and headcount, it’s time to check to see if you have all the serving dishes, utensils and place settings to accommodate everyone. Think about table cloths, napkins and extra tables and chairs if necessary. Check for serving dishes, and oven to table dishes for things that require them, Arrange to borrow what you don’t have, or go out and purchase it now, before things get hectic. Trust us, you don’t want to be scrambling around at the last minute, when you need to be home cooking. You know where we are going with this one: make a list of what you need and plan to get it all by the end of next weekend.

Once all of your lists are made, place them in your Thanksgiving folder. We will be referring to all of this later in the week.

Happy Planning!!!

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Unrecipe of the Week: Eggplant With Yogurt + Pomegranate Seeds

October 19, 2016


Last week, I was looking for a few great side dishes that were hearty enough, and interesting enough for a vegetarian to eat in lieu of the racks of lamb that I was serving to the carnivores. After searching through famed chef Yotam Ottolenghi’s book “Plenty,” I stumbled upon his recipe for roasted eggplant with a buttermilk yogurt sauce, topped with za’atar and pomegranate seeds. It fit all of my criteria and then some. It was special enough to stand on it’s own. It had seasonal elements, was healthy, and full of flavor. The cool buttermilk yogurt sauce was smooth and creamy against the texture of the roasted eggplant, and the pomegranate added a touch of sweet crunch. The fact that it came together quickly was a bonus. It’s no wonder that Mr. Ottolenghi chose this for the cover recipe of his book!

roasted eggplant

roasted eggplant

Roasted Eggplant With Buttermilk Sauce adapted from “Plenty”:

Split 4 small eggplants vertically. Brush with olive oil until the pieces are fully saturated. The oil eggplant will absorb the oil, so be liberal with it. Sprinkle the halves with thyme leaves and salt and pepper. Roast in a 350-400 degree oven for about 30 minutes until the flesh is soft and they are nicely browned. Allow them to cool slightly.

For the sauce, whisk together 1/2 cup of Greek yogurt with about 8 or 9 tablespoons of buttermilk and 1 1/2 tablespoons of olive oil. Stir in 1 clove of garlic, minced as finely as possible, or pressed in a garlic press, and a pinch of salt.

To serve, spoon the sauce over the eggplant halves, sprinkle them with za’atar* and pomegranate seeds. Drizzle with olive oil and enjoy!

*Za’atar is a Middle Eastern spice mix. It is available at specialty markets, and it is also easy to make at home.


Combine about 1 tablespoon each of oregano, ground cumin, salt, pepper, and sesame seeds. Many people also use sumac, but I didn’t have any and I didn’t miss it!

Photo: top: Epicurious | bottom: indigo jones

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Kitchen Tips Tuesday: Food Saftey For Power Outages

October 18, 2016


With all of the storms we are experiencing this season, power outages are probable in many parts of the country. How that effects food safety can be determined by a little logic, and a simple trick.
Should you experience a power outage, it is important to open the freezer and refrigerator as little as possible, to avoid letting any warm air in, or allowing the cold air to escape. If the power outage is not too long, it’s possible that some of your foods can be saved. Keeping a thermometer in the refrigerator is the best indicator of potential spoilage.

The safe temperature in a refrigerature is below 40 degrees, and below 34 degrees for fish. If the temperature outside is in that range, you are safe place your food items outdoors; properly wrapped, of course. Although the freezing point is 32 degrees, the freezer should be kept at zero degrees or below for optimum storage saftey. Frozen foods should be only kept outdoors when the temperature is more extreme, and the foods are well protected. Freezer burn occurs when the food is exposed to cold air, not temperature.

Lately, the internet is buzzing with this tip, and it is one worth sharing.
When a storm is imminent, freeze a cup of water, and place a quarter on top, and leave it in your freezer.

When you open the freezer, if the quarter is sitting on top, it means the water didn’t thaw and the food you had in the freezer likely didn’t thaw either.

If the quarter is at the bottom of the cup, that indicates that the water thawed, forcing the coin to the bottom. Partial thawing would have allowed the coin to submerge, and then refreeze, placing the coin elsewhere in the cup.  In either case, the food in the freezer should be thrown away to avoid causing illness.

If you have a way to cook during the power outage, via a gas stove or an outdoor grill, it is the best way to salvage frozen food that is thawing. Just remember to eat it and toss the leftovers, , as the cooked food will require refrigeration.

It is better to be safe than sorry when it comes to food safety.

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Sow Your Oats

October 6, 2016

Oatmeal is a breakfast staple. We have instant oats, overnight oats, oatmeal bars, and good old fashioned Quaker oats in the iconic cardboard canister.

Oatmeal is a great way to start the day, as it is full of healthy fiber, and protein. Classic toppings tend to err on the sweet side, with fruit, nuts, and brown sugar being the most popular. This can cause spikes in blood sugar, and depending on how much of sweet stuff you are using, it can turn your healthy breakfast into a calorie bomb.

Maybe it’s time to rethink the oats, by creating savory versions that are filling and nutritionally balanced. These taste so good, you might want to consider oatmeal for dinner!

Cookie+ Kate topped thier savory oats with an egg and a pile of greens.savory-steel-cut-oatmeal-recipe

Healthy Nibbles and Bits mixed in peppers and onions before adding white cheddar cheese and topping it with an egg.


The Full Helping’s mushroom, kale and miso oatmeal has us drooling!


The Mija Chronicle’s oatmeal has a Thai influence, using peanuts, cilantro and ginger as flavoring.img_80491

Healthy foodie Mark Bittman tosses scallions and soy sauce into his morning oats, as he pursues his goal of eating a vegan diet by day, and carnivorous one by night.


The Oatmeal Artist uses butternut squash in their take on the concept, as well as other versions on their oatmeal exclusive blog.


I’m inspired! What will you add to your oatmeal?

Photo: Glasshouse Images

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Kitchen Tips Tuesday: Greasing + Flouring A Bundt Pan

October 4, 2016

Often, recipes call for greasing and flouring the baking pan. Normally, I line my pans with parchment paper, but in the case of bundt pans and other elaborately etched cake pans, parchment is not an option.

It is critical to get not only the butter or oil, but the also flour, into every nook and cranny of the pan, to ensure that the cake comes out easily,without chunks of flour on it, or bare spots where the cake got stuck to the pan. This can take a bit of shaking and patting, in an attempt to get the flour evenly distributed. It’s not foolproof, and can be a bit messy.

indigo jones eats | sour cream coffee cake

indigo jones eats | sour cream coffee cake

I use cooking spray to grease my pans, as it gives the best light and even coverage. I am not a fan of the baking spray that also flours the pans. It tends to glob up a bit, and gives less than stellar results.

Celebrity chef Alton Brown has a genius solution to this dilemma, and it is one I intend to use myself. He sprays the bundt pan with cooking spray (I like to use coconut oil spray) and then puts the flour in the bottom of the pan. Next, he covers the pan with plastic wrap, and secures it with a heavy duty rubber band. Then, he turns it upside down and shakes vigorously until the pan is perfectly and evenly coated. No mess, no wasted flour, and even better, no clumps or bare spots.

Thanks Alton!!!

Photo: Glasshouse Images

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Crappy Dinner Parties

September 21, 2016

The other day, I saw a post on one of my favorite websites, The Kitchn, entitled “Five Rules for Hosting a Crappy Dinner Party, and Seeing Your Friends More Often.” It definitely grabbed my attention. The author’s premise was that she had stopped hosting dinner parties because they had become too overwhelming with a fulltime job, and small children. She wore herself out and became someone she didn’t want to be, trying to make sure her home was clean, the food was perfect and the kids were on thier best behavior. Through a friend she learned about the concept of the impromtu “crappy dinner party”, where people just stopped by and the party happened organically.  This version allowed the house to be in a disarray, and the food to be simple. So simple in fact,that  it could be takeout. The kids could run around and the evening would be stress free. All you need are some really close friends who wouldn’t judge to be your guests. Because this became so carefree, the author began to host more and more “crappy ” parties, and got to spend more quality time with those she loved.


This got me thinking. Could I do it? I have gone so far as to host Sunday dinners that had a “come as you are” dress code. No shoes, no makeup, no problem. I do however tend to go all out on the food. Even when it is a simple menu, I still prepare everything with care, and rarely skip a homemade dessert. Lately, I have avoided having frequent dinner parties because I have been too busy, or so exhausted from cooking and baking all week that I would rather be antisocial than do another dish. That begged the question: Would my friends rather come over to a pile of old newspapers and dirty gym hair, than not see me at all?


I suddenly recalled a night many years ago when we had a power failure in New York City. Some friends came over and we lit candles in the fancy silver candelabras, opened our finest champagne, and made tuna fish sandwiches. It took the edge off of an unpleasant situation, and made for a fun, memorable experience. One that was completely judgement free under the circumstances.

Maybe it is time to throw caution to the wind, and relax my standards of entertaining enough to actually RELAX and enjoy the company. So, who wants to come to my crappy dinner party?

Photo: Glasshouse Images

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Kitchen Tips Tuesday: “Cleaner” Cookies

September 20, 2016

double chocolate chip with sea salt

Lately, I’ve dipped my toe into the wholesale side of my little baking enterprise which is forcing me to expand my repertoire of sweets to keep the variety fresh for my clients. Last week, I came across a tip from the esteemed chef Thomas Keller when he spoke about his version of chocolate chip cookies. In the last few days, I have employed this technique multiple times.

Keller chops his own chocolate for his cookies, rather than buying pre-made chips. Although regular old chocolate chips are great for many things, sometimes chopping up a higher quality, or different cacao percentage makes a difference. I sometimes mix the two, to get even more complexity to the cookie. But, that’s not today’s tip, although it is a great one!


“Kitchen sink cookies” have chocolate, butterscotch, coconut, pecan and oatmeal in them, among other things!

When chopping chocolate, or nuts for cookies, place them in a fine mesh strainer to allow the dusty particles to slip through. This keeps it out of the batter, allowing you to have a more perfect definition between chocolate, nut and cookie dough.

We have three new cookies to be added to our website, Etsy, Gourmly, Echohabitude, and, where we are indigo jones eats. For now, stop by Pintail coffee on the LES or Red Hook, or order from Umi Kitchen’s convenient app ( Shari’s Healthy Eats) where each meal comes with the freshly baked treat of the day.

Unrecipe Of The Week: Tomato and Roasted Chickpea Salad

September 13, 2016


It’s hard to believe that summer is officially over. The weather in New York is hovering in the 90’s, the sun is shining, and the heirloom tomatoes are still readily available at the farm stands in Union Square. Before we have to go back to tomatoes that are vagely reminiscent of styrofoam, I’ll be eating as many of these as possible. One way I’ll be doing that is with this tomato and chickpea salad. The chickpeas get pan roasted and infused with flavor, thanks to a little cumin. Add a little parsley, some salt and pepper and a quick shallot vinaigrette and toss it all with the freshest, ripest little tomatoes you can find. It doesn’t get much simpler, or tastier than this.

Tomato and Pan Roasted Chickpea Salad:


For the chickpeas:
Heat olive oil in a pan until glistening. Add a can of chickpeas, drained and rinsed to the pan and spread them out so that they are flat and all of them make contact with surface of the pan.
Cook over medium to meduim low heat for several minutes without touching them until the bottoms are browned and they are starting to blister. Add a healthy dose of salt, and shake the pan to allow the chickpeas to cook on all sides. Be careful not to burn them. Remove the pan from the heat, and add a couple of teaspoons of ground cumin, to taste. ( These are a great high protien snack, so consider making extra to munch on !)


For the salad:

Mix the chickpeas with a pint or two of cherry tomatoes, sliced in half, or several large tomatoes, cut into chunks. We used heirloom cherry tomatoes which come in  beautiful range of colors and shapes. Add a big handful of minced parsley, and season with salt and pepper.
Toss with olive oil, red wine vinegar and a finely minced shallot and enjoy!

We made ours in advance, and kept the shallot vinaigrette separate until just before serving, to avoid having the tomatoes marinate, but you can also mix it up in advance if you prefer.


Unrecipe of the Week: Grilled Peach and Burrata Salad

September 8, 2016


We were in California recently, and had the opportunity to dine at AOC, one of the restaurants from award winning chef, Suzanne Goin. The menu is filled with an amazing array of small plates, meant to be shared. Good thing, since I don’t know how I could have narrowed in on just one or two of the seasonal and flavorful dishes on the list.

One of the first thing to come out of the kitchen was a salad made of grilled peaches and burrata, the soft, runny cousin of mozzarella. Sometimes, the simplest of dishes are the best, when the ingredients are fresh, and skillfully prepared.
The next evening, we were at a wedding, where the meal began with a green salad, topped with burrata, candied walnuts and a grilled peach.

I’ve been dreaming of it since we returned, so this weekend, I made my own version, and I’m pretty sure it will be on heavy rotation around here, until the peaches go out of season.


Grilled Peach and Burrata Salad:

For the peaches:

Rinse and halve the peaches, and remove the pit. Cut into quarters and brush the flesh with pure maple syrup. Melt butter on a grill pan, and grill each side until you see grill marks. At this point, they will be slightly caramelized. Remove from the pan, and brush them with the maple syrup again.

For the salad:

Toss baby arugula with a little olive oil and a drizzle of aged balsamic vinegar. Lay the peaches and chunks of burrata on top. Sprinkle with salt and black pepper and a drizzle of the oil and vinegar, and enjoy!

For a little added crunch, toss some shelled pistachios on top.

*If you don’t have a good, aged balsamic, make a reduction with the kind you have, to create a more mellow flavor, and an almost syrupy consistancy to drizzle. Simply cook a small amount of balsamic vinegar in a pan until it starts to reduce.

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