Tag Archives: Organic

Mother’s Day at Greensquare Tavern

29 Apr

(press release)

A MOTHER’S DAY CELEBRATION INSPIRED BY…MOM.

Chef John Marsh and his partners at Greensquare Tavern, the new farm-to-table restaurant at 5 West 21st Street, are offering Mother’s Day specials inspired by their own moms.

“My mother was an amazing gardener and a terrific home cook,” Chef John Marsh recalls.  “Local ingredients meant our back yard.”

Partners Larry McIntyre and Leon Bell also credit their mothers with inspiring a life-long love of food. For Leon’s mother, a Holocaust survivor, “food is life. Food is love.”

Along with its regular menu, Greensquare Tavern will feature a $45 Prix fixe menu with a choice of appetizer, salad, entrée and dessert including the Mother’s Day specials below:

* Jane Marsh’s delicious Pan-roasted Striped Bass with citrus herb sauce, caramelized onion mashed Yukon potato & sauteed swiss chard.

* Rita McIntyre’s famous Lasagna Bolognese with handmade pasta sheets, ground beef, veal & pork; three secret cheeses & homemade marinara served with sautéed broccoli rabe.

* Celia Bell’s Veal Scallopini with roasted shallot demi-glaze, risotto Milanese & sautéed spinach.

For reservations call 212-929-2468, or visit greensquaretavern.com.
Of course,  all moms will leave with a beautiful rose to cap their meal.
Small plates: $9 – $10
Medium plates: $13 – $19
Entrees: $23 – $26

The “Real Bar” — Really Good

1 Nov

One of the weakest sectors of the food industry is the “energy bar.” More times than not, your average energy bar lacks the taste a true foodie craves, and is ironically more unhealthy than foods a nutritionally-conscious person tries to stir away from. Doesn’t it just make sense to create an energy bar that tastes good and is healthy? Enter the “Real Bar.”

Created by John and Gigi Marsh, a chef and exercise specialist, respectively, the couple has fused together their health knowledge into a delicious, organic, and healthy alternative to frankly any other energy bar on the market. The key to the “Real Bar” is the organic ingredients. The bar boasts organic dark chocolate, coconut, soaked nuts and seeds, pomegranate, and whey protein. Unlike energy bar staples like Clif Bar and Power Bar, the Real Bar is on average half the carbs and sugar, and doesn’t disappoint eaters with empty-flavor promises (i.e. Clif Bar’s “carrot cake”).

The “Real Bar” also extends different options to a variety of diets. Aside from the standard “Real Bar,” it also comes in soy free and vegan-friendly variations. In addition, for those people who need a slightly bigger burst, the “Real Bar Sport” provides an additional .5 oz of energy goodness.

It’s not as mainstream yet as the usual suspects, but you can either order the “Real Bar” online here, or drop by Westerly Market on 54th and 8th and Strickley Bicycle in Fort Lee, NJ to pick up your much-needed energy kick.

Popbar — Sticking to Their Own Take on Traditional Gelato

6 May

When the Summer heat begins to blare, New Yorkers start to crave some form of ice cream to combat the sweat on their brows. With the recent health craze, foodies have been ditching traditional “ice cream,” and instead flocking to organic frozen yogurt joints like The Lite Choice to settle their creamy indulgence. Other eaters still look beyond the nutritional facts (and quality) for the old standard, Mr. Softy. But look out New York–there’s a new Summer treat in town. Popbar, a gelato-on-a-stick store, is prime for a creamy takeover.

…to read more, continue to NewYork.com

Pumpkin is in the Air (or Can)

12 Mar

It’s early March, yet I cannot hide my desire for a very un-Spring like treat. Pumpkin-anything is more of an October, November, or December food (as one of my Twitter followers put it), so using it out-of-season is a little uncharacteristic. However, in a fight between my senses and my stomach, my stomach wins every time—therefore, a pumpkin loaf shall steadily rise in my oven.

Since pumpkins are technically not in season, I unfortunately cannot cut up a fresh pumpkin myself. But, that should never deter a cook from using an out-of-season ingredient. There are many, many fantastic canned food brands out there – Libby’s, Farmer’s Market Organic, and a variety of others.

My local supermarket, Fairway, happen to only have Farmer’s Market Organic for pumpkin, so I grabbed three cans, and marched to the checkout aisle. For $1.99 per can (on-sale), I couldn’t have asked for a better deal in my time of pumpkin-need.

Note: if you end up with “too many” cans of pumpkin, do not fret. The canned pumpkin is not only great in loaf form, but also as a mixer for yogurt. I love using it in a bowl of Fage 0% Greek Yogurt.

I recently made a banana loaf (if you recall), so I decided to use the same recipe, but this time, subbing pumpkin for the bananas:

  • 1/3 cup vegetable oil
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 can (or 15 ounces) of Pumpkin
  • 1 3/4 cups whole-wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup hot water

The preparation process is the same as the banana loaf’s, but given that I’m using pumpkin, there could always be curveball.

Always pre-heat the oven to 325 degrees before mixing or measuring anything. Then take a large mixing bowl, and beat together the 1/2 cup honey and 1/3 cup vegetable oil until they’ve formed a nice glue. Add 2 eggs and continue to mix. Take the canned Pumpkin, and scrap out the entirety of the can into the bowl. Mix in a teaspoon of vanilla and 1/2 teaspoon of salt as well.

All the steps before adding the flour into the mix seemed to go just like before, however, I noticed that the flour wasn’t getting absorbed as well as it did with the bananas. My hope was that the 1/4 cup hot water/1 teaspoon baking soda combination would help loosen up the batter a bit. Regardless, the pumpkin batter as a whole was certainly a lot thicker than the banana batter.

Grease down your loaf pan with anti-stick spray (I suggest Pam), and pour the batter into it. Bake for 55-60 minutes (continue to read the post to see why…), and then let it rest on the counter for 30 minutes before slicing. Letting a freshly baked loaf rest is one of the most difficult things to do in the world, so I suggest trying to occupy your time with an activity that doesn’t involve standing over the loaf with a sharp knife and a drooling mouth.

I hate to say it, but my initial concern about the thickness of the batter was correct. I had to pop the loaf back in for another 20+ minutes. So remember, for this recipe, make sure to bake it for 70+ minutes.

Minus the minor blip, in the end, you have yourself a delicious whole-wheat Pumpkin loaf. I’m also very glad I didn’t have to wait until next October, November, or December to eat it!

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