May 24, 2012

In love with the Juiceman Jr.

It's been all rain here in Brooklyn and my hair has taken on a personality defined by unruly knots and a frizz-halo for miles. I'm actually starting to think it looks pretty good- wild and tired and so big it catches all the ideas of subway riders and unassuming passers-by. All of these absorbed ideas and a stack of seriously challenging have been making me feel very critical and light,  but it might also have something to with juice. We inherited a Juiceman Jr. from GY's mom last month and it has changed everything. Are you a juicer? I'd never really gotten into juicing (apart from the occasional Blue Print Cleanse) but am now a serious enthusiast!  Below are a few experiments that have turned out!

Green Juice! Kale, Kiwi, Apple, Mint, Cucumber and Lime

Carrot, Ginger, Tangelo 

As you probably know, the downside of juicing is that it gets really expensive unless you are lucky and find big bags of reject produce at the farmers market or if you are a gleaner. Unfortunately, almost everything gets sold at the market by my home and they do a really good job picking up all the leaves and apples that have rolled away. I love Agnes Varda's film "Les Glaneurs et La Glaneuse". We have watched it many times, smiling at those who live by collecting discarded produce, piles of heart-shaped potatoes and carrots twisted together like spooning friends. Do you know anywhere in Brooklyn to do some good urban gleaning? I promise to keep your secret location hush hush and also to make you delicious beverages of all kinds! 

Beet, Apple, Carrot, Ginger, and Meyer Lemon


May 18, 2012

Strawberry Rhubarb Pie

Yesterday I took a much needed break from my cubicle with the intention of getting my life in order. Of course, the best way to get your ducks in a row is to bake a pie. Can you think of a better way to get your swagger back? We're in the glorious, narrow window of time when rhubarb and strawberries grow rampant so I filled my co-op basket with all items pink and red. This pie takes a few hours to set, so get started early. That way you can spend the whole day ogling at it on the counter, or if you are impatient like me, sneaking sloppy spoonfuls out of the pan before it's congealed. Whether you are patient or prefer your pie eaten out of a bowl, this sweet and sour delight is a guaranteed crowd pleaser, even if the crowd only consists of one! 

Lattice Crust
3 cups AP flour
3 tsp. sugar
1/4 tsp. salt
1 cup earth balance margarine
3 Tbs. canola oil
ice cold water

In a large bowl or food processor, mix the flour, sugar, and salt. Using two knives, a pastry cutter, or the knife fixture, cut the margarine and oil into the dough until you get large crumbles. Slowly add the ice water, one tablespoon at a time, until a ball forms. Work as quickly as possible and try to keep as many buttery chunks in the dough as possible. Place in a covered container and place in the fridge for at least an hour while you prepare the filling. 

4 cups rhubarb (trimmed and chopped into 1/2 inch chunks)
3 1/2-4 cups strawberries (trimmed and quartered)
1/3 cup packed brown sugar
2/3 cup white sugar
1/3 cup cornstarch 
1/2 tsp. cinnamon
1 tsp. lemon juice
1/4 tsp. salt

Preheat your oven to 400 degrees. In a large bowl mix all ingredients until combined. Roll 1/2 of your pie dough into a large circle and place in pan. Prick the crust with a fork and fill. Roll out the remainder of the dough and slice into long strips for a lattice top. Sprinkle the lattice with coarse sugar and place in the oven for 1 hour, or until the edges of the crust are browned. Let the pie sit for a number of hours until cooled and solidified. 


May 2, 2012

Gluten-Free Chocolate Chip Cookies

There have been some dark days and teary goodbyes recently in this borough of 2.5 million. In an effort to offset the heavy boots,  there have also been cookies.  I bit the bullet and filled my shopping bag with all things mysterious and expensive: Xanthan Gum, Ground Flax, and Garbanzo Flour. Thanks to CD, these cookies will be marked as my first truly successful foray into the world of gluten-free, vegan baking! Follow her instructions and you will not be disappointed!