Soul Mates: Music and Food

Jeff Jam Sing Song Show Christmas 2011

Besides food, music is my other passion.  Although this blog is mainly about food related subjects, I would also like to incorporate posts about my musical life.

Similar to food, music can be Fresh, Local, Sustainable, and Delicious.  I've found there are many ties between the two.  Have you ever noticed that musically oriented people also love cooking and eat fine cuisine? Or that many of your favorite memories involve a nice dinner and concert. Both require creativity, passion, and commitment.

I grew up in a very musically inclined family who also shared a love for good cuisine. My parents made an effort every night to give my sister and I a home cooked meal even though they both had their own careers.

Some of my earliest memories are of my mother  singing me to sleep or my dad showing me how to blow his trumpet and strum his guitar. A family gathering with the Schaeffers always meant home cooked Jewish food and the Daggers, whole family sing-a-longs, jam sessions, and cooking. It is no surprise I fell in love with music and food at such a young age.

Summer 2007

Since I can remember, it has been an internal struggle to decide over which I am most passionate.  During high school, while I was heavily involved in various ensembles and weekly flute lessons, I also began my career in the food business.  Music has always been the medium I study while food has made for a good professional career.  

Goucher Senior Recital 2008

Food and music compliment each other, like soul mates, and I could never be happy with one missing from my life.

   

   

Restaurant Row: Danish Pastry House

Raison Bran Muffin

Friday has always been the weekday that I look forward to the most, even when I was working as a baker and ALWAYS  worked on Friday.  I used to curse the early morning radio hosts for saying TGIF and my friends for relaxing, finished with their long weeks.  In most cases... my week was just beginning.  I am happy to say those days are over.

Since ending my baking career, I have made a considerable effort to take this day and weekends off from work.  This simple act has improved my life.  Simply put, Friday is my treat to myself and this is why I spend every Friday morning at Danish Pastry House.

I originally discovered this spectacular bakery two years ago when I volunteered for a Hosteling International fundraiser where I met Kathleen Flahive, co-owner.  Kathleen is a huge supporter of the local food community in Boston.  I have seen her donate pastries to fundraisers for Mass Farmers Markets, Hosteling International, and Danish Pastry House is a vendor at many farmers markets in the Boston area.

Morning Glory Muffin

Besides supporting local food, Danish Pastry House serves the best pastries and baked goods in the area (believe me, I don't compliment bakeries very often).  This is the only bakery where you can buy authentic Scandinavian bread in Boston.  They also offer a wide variety of special occasion cakes that never fail to take my breath away with their beauty and deliciousness.  Of course, I don't buy these things every Friday.  Danish Pastry House also offers a variety of freshly baked muffins, scones, small pastries, and lunch items.  Their sandwiches are served on home made bread and, for weekend brunch, crepes are made to order.  

The atmosphere is just right for a small cafe.  My ideal morning is sitting down with my book, a cup of coffee, and a Morning Glory Muffin.  I have also tried their Bran and Pumpkin Muffins, all of which are perfectly moist and sweet.  

Danish Pastry House wins over my stomach any day of the week.... especially Fridays!  

  

Challah: It is better than dessert!

six strand braided Challah

Shabbat Shalom!  This is a special greeting which Jews use on Friday, the beginning of the Jewish Sabbath otherwise known as Shabbat.  All Jewish holidays begin and end at dusk.  Those who follow Shabbat closely, like the Orthodox and Conservatives, take this time very seriously.  They are not allowed to do work of any kind which means no cooking, no electricity, and no machines until dusk on Saturday evening.  I practice Reform Judaism which means I follow the Jewish Torah and laws but do not implement them directly in my daily life, such as keeping Kosher.

Shabbat is a day of joy for us, something we look forward to all week.  It is a Mitzvah, which means good deed, to practice Shabbat.  Another Mitzvah is to bake Challah.  This sweet Jewish egg bread is my favorite bread and the reason I look forward to Shabbat each week.

Challah from 2008

I was first introduced to the Mitzvah of baking Challah in college.  One of my girl friends at the time came from Israel and brought me home to her family's house in Virginia for the weekend.  Her mom is a fabulous cook and made a Challah which brought tears to my eyes, it was so yummy!  I asked her for the recipe and that was the end.  I have been making Challah almost every Friday since that year.  Even as a baker at Hi Rise Bread Company where I was baking batches of 30-40 Challah braids at once.  My dad, who was raised Christian, has even taken to baking this recipe every other Friday.

I always use King Arthur Flour from Vermont and locally raised, free range eggs.  The Whole Wheat flour is my own addition along with a few of the other techniques picked up along the way.  I hope you enjoy this bread as much as I do!

Challah Braids
2 tsp instant yeast
1/2 cup warm water
pinch sugar
2 cups All Purpose flour
2 cups Whole Wheat flour
1 1/2 tsp salt
2 room temperature eggs
6 Tbsp vegetable/canola oil
1/4 cup honey
glaze:
1 egg yolk
1 Tbsp sugar
1 Tbsp water

1) Measure a half cup of warm water into your liquid measuring cup.  Stir in the yeast and sugar until combined.  Let this mixture sit until the yeast starts to blossom (you will see foam on top).

2) In a large mixing bowl, combine the flours and salt.  Make a well in the center to hold the liquids.

3) Add the eggs, oil, honey, and yeast/water mixture to the center of your dry ingredients.

4) With a spatula or fork, break up the egg yokes and slowly start mixing in the flour, just like you are making pasta.

5) Once you have mixed in all the flour the dough can hold, move it to your table top and start kneading.  I usually have a half cup more warm water waiting.

*this part of the process is completely dependent on your environment.  The more humidity, more flour and vise versa.

6) Typically I will knead my dough until all of the original flour mixture is incorporated which takes around 15-20 minutes.  I will knead in a tiny bit of water and then a tiny bit of flour; continuing until all the flour is incorporated.  Your dough should be moist and elastic.

7) Form a ball with your dough by gently folding the sides underneath.  This creates a gluten cloak which will protect the dough during the rising phase.  Put in a large, lightly greased bowl and cover to let rest in a warm spot for 2 hours.

8) Remove the dough from your bowl and place on the table top.  Cut the dough in half and then in thirds.  You want six strands all together.  Take these pieces and create a gluten cloak for each piece. Cover and let sit for 10 minutes.

9) Shape each piece into a banana shape.  Take one end of the piece of dough and fold it over it's self until you have a log.  Use your hands to roll out from the center of the log and taper with the outside of your palms at the ends.  You do not want your bananas to be too long nor too short.

10) Take three strands and firmly press their ends together.  Then braid them like you would hair.  This recipe will make two loafs or one loaf if you know how to braid six strands.

11) Place your loaves on a lightly greased cookie sheet and cover for another hour.  Meanwhile, pre-heat your oven to 350 degrees F.

12) Just before baking, mix together your glaze and brush onto your Challah.  Make sure you brush the entire outside of the bread.

13) Place in oven and bake for 20-30 minutes, turning half way through.  The bread is done when the bottom is golden brown.  If you followed these directions, your Challah should have a nice sweet crust with the inside being moist and layered.  This bread is traditionally eaten by pulling pieces off the loaf, no slicing (trust me, it will be so much better)!

 

Restaurant Row: Chez Henri

After living in the Boston area for almost four years, I have a number of favorite restaurants.  I want to start documenting these on my blog because I am always looking for new bites and assume all of you feel the same.  I can't think of a better restaurant to begin my series than Chez Henri located just outside of Harvard Square.

Chez Henri is a modern French Bistro with a fusion of Cuban cuisine owned by chef Paul O'Connell.  His food has spectacular flavor and ranges from tangy citrusy Ceviche Mixta as a starter to traditional French Steak Frites and Cubano Sandwiches.  Also, his bar tender makes the best Mojito in the city.  

Paul is a huge supporter of the local food movement here in Boston.  During the summer he is heavily involved with farmers markets, putting on cooking demonstrations at the Union Square farmers market, and buying from local farmers when possible.  I had the pleasure of meeting Paul for the first time when he volunteered to cook alongside chef Bob Sargent of flora and Chris Schlesinger of East Coast Grill at the Urban Barn Dance, a benefit for Mass Farmers Markets last summer.  Paul is a down to earth person who cares deeply about the local food economy and making delicious food.  

Tommy and I visited Chez Henri for Valentines day.  Admittedly we only ever sit at the bar and order two Cubanos and two Mojitos, but these two items rock my world!  Chez Henri has a relaxing atmosphere with a neighborhood vibe.  Even though the food is on the pricey side, it is well worth the cost.  I like visiting Chez Henri because I know the meal will always be enjoyable and I am supporting a restaurant which supports my own beliefs.

Now... lets talk about this Cubano.  I DREAM about this sandwich.  Served on an artfully toasted buttery baguette style bread with slow roasted pork, cheese, and spicy aioli, this sandwich just melts in my mouth with every bite.  The sandwich comes with plantain chips and a mild salsa dip.  I couldn't drink anything else with this meal other than a mojito.  The mojitos at Chez Henri have the perfect mix of citrus, sugar, and peppermint to blow your socks off and make you nicely tipsy.  

Tommy chowin' down

I hope you all run out to experience this amazing restaurant.  Happy long weekend!

Ultimate Seasonal Vegetarian Chili

Any one who knows me, has probably eaten my vegetarian chili sometime during our friendship.  If not, then you will try it soon enough.  This recipe is my favorite during the winter because it is easy, delicious, and can be adjusted to any season.

I never liked traditional chili.  Chili aficionados will tell you that the only true chili contains tomatoes, oil, lots of beef, and lots of hot peppers.  However, this chili has always left me feeling bloated and unsatisfied.

I first discovered my recipe (or idea) from my twin sister who spent one summer living in the wilderness of Vermont working to build a new section of the Long Trail.  Vegetarian chili was something they made often in the woods since it can feed a lot of people for a very low cost.  After that summer, I adopted her idea as my own and improved the dish to what it is today.

I love cooking this up on cold winter nights or rainy days; served with maple corn meal biscuits or Challah, it is the very best meal I can imagine.  This would be my meal of choice if I were to dye tomorrow.  It is also perfect for those of us living on extremely low budgets!  Eat in good health everyone.

Ultimate Vegetarian Chili
1 can corn
1 can kidney beans
1 can chickpeas
1 can black beans (optional)
1 large can of chopped tomatoes
1 large onion
4 cloves garlic
1 sweet potato
1 small head broccoli
10 brussel sprouts cut in quarters
2 links vegetarian sausage (optional)
1 hand full curry powder
1 hand full cumin powder
1/4 hand full ginger powder
1/8 hand full chili powder
1/8 hand full cinnamon
salt and pepper to taste
4 cups water

Chop all vegetables, drain and rinse beans.

 


Heat 1-2 Tbsp of olive oil in a large pot on medium heat

Dump all of your vegetables and sausages into the pot; season with salt and pepper and saute until they are soft and the onion is cooked through (around 3-5 minutes)
Next add all the spices and toast for 30 seconds
Add all the beans with a little more salt and pepper.
After stirring the entire concoction, add your can of tomatoes and 4 cups of water.
Turn the heat up to high and bring to a boil.

Dov and Dom d'Eustachio

Once at a boil, adjust to medium heat and cover the pot to simmer for one hour.

Enjoy with your favorite friends, Lager, and loaf of bread.

GMO's and Monsanto: Do you know what you are eating?

Do you know of the company Monsanto or what the term GMO means?  The majority of people living in the United States have no clue.  This is dangerous because it gives power to a group of people who are slowly killing our natural organisms and replacing them with fake engineered organisms which, upon consumption, can cause cancer and other deadly diseases.

Please watch this Youtube video about GMO's.  This is something of which every humane being should be aware.

Monsanto is especially dangerous because they have patented their Genetically Modified seeds.  Do you understand what this means??? They have patented a living organism, something that should not be controlled.  This patent gives them the right to sue anyone who is using the product without compensating their company.  In other words, Monsanto secretly sends their employees to small family farms which neighbor the farms using their seeds in order to find GM plants growing, un-known to the small farmer, on his land and then sue him for everything.  Between 1997 and 2010, Monsanto admits to filing 144 lawsuits against America’s family farmers, while settling another 700 out of court for undisclosed amounts.

What is their motive?  Killing off any natural organisms so the only seeds left are GMO's and Monsanto is the only company where you can buy your seeds.

Tomorrow is special because, for the first time, family farmers will take part in a court case filed to protect farmers from genetic trespass by Monsanto’s GMO seed, which contaminates organic and non-GMO farmer’s crops and opens them up to abusive lawsuits. In the past two decades, Monsanto’s seed monopoly has grown so powerful that they control the genetics of nearly 90% of five major commodity crops including corn, soybeans, cotton, canola and sugar beets.

Please honor this week by educating yourself about the dangers of GMO's and start fighting back for your right to natural food.  

Visit Food Democracy Now for more information.

  

I am Back!

Wow!  Has it really been more than a year since my last post?  Time goes by so fast; much has happened in my life since Thanksgiving 2010.  For starters, I no longer work at Hi-Rise Bread Company and made a trip to the Netherlands and Germany last spring to volunteer on small farms.  This is something I was inspired to do back in high school when I discovered the WOOFing community (World Organization of Organic Farmers).

Weeding in Veenhuizen, NE

For my trip, I decided to use HelpX, an internet volunteer community which began in England and gained popularity in Australia and New Zealand.  I found this program exceeded WOOF because they offer many different kinds of volunteer experiences.  You buy a one year membership for $25 dollars which allows you to volunteer all over the world; compared to WOOF where you pay $25 dollars per country.  The other aspect of HelpX which exceeded WOOF was their internet system which includes reviews from other volunteers; WOOF only offers a book of contacts which does not include reviews.  Any of you interested?  Check out their website.  I highly recommend traveling in this fashion.  You experience the true culture of the countries you visit and.... a SUPER cheap way to travel!

Central Square Farmers Market

Upon returning to the states I began working for Mass Farmers Markets, a nonprofit organization which  strives to help farmers, communities, and shoppers across Massachusetts improve farm viability, nutrition for low income communities, and knowledge about local and fresh produce.  I was hired as the Membership Associate for their new Consumer Membership program and spent the summer talking to shoppers, market managers, and vendors around MA farmers markets.  I also worked on Development leading their entire Harvest Appeal campaign.  Want to check out my work?  Visit our homepage where you can read the appeal and find more information about the organization and your favorite farmers markets.

I promise to make this blog a priority in 2012 so please keep following to live a healthy, local, and happy life!