Tag Archives: Laura B. Weiss

Salad Recipes To Chase Away the Winter Blahs

By Laura B. Weiss

Just because fresh greens and veggies aren’t’ readily available in the winter months is no reason to stop eating salad. Try some of these easy winter salad recipes from my latest NPR post, including this one for an updated version of that classic, the Waldorf Salad.

Not Your Aunt Zelda’s Waldorf Salad

I updated this classic recipe for “Apple, Celery and Nut Salad (Waldorf)” from The Settlement Cookbook, compiled by Mrs. Simon Kander (25th Edition, 1943). You may certainly opt for making the traditional dish, but I prefer the lighter, half-yogurt dressing and the additional adornments of beans and cumin.

Laura B. Weiss for NPR

 

Makes 4 servings

1 cup celery or two large stalks, cut lengthwise into pieces.

2 apples, cored and sliced (peeled or unpeeled)

1/2 cup canned garbanzo beans, drained

1 cup walnut meats, broken into pieces

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 teaspoon lemon juice

3/4 teaspoons cumin

1/4 teaspoon salt

Pinch cayenne

Fresh ground pepper

Arugula

Mix together the celery, apple, garbanzo beans and walnuts. In a separate bowl, combine the mayonnaise and yogurt, then add the lemon juice, cumin, salt, cayenne and black pepper and mix well. Gently fold the dressing into the celery mixture. Spoon onto a bed of arugula. Serve chilled.

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Cooking with Corn on NPR’s Kitchen Window

by Laura B. Weiss

I’ve just started writing food and recipe posts for NPR’s Kitchen Window blog. You’ll find lots of great recipes there, plus some terrific food writing. For my first post, I decided to write about corn. No, not that perennial all-American favorite, corn on the cob, but cooking with corn off the cob. In fact, as you’ll see when you read the post, I’m not exactly a corn on the cob hater, but I do think there are much better ways to consume what’s arguably America’s favorite grain. Click here to read: Making the Case for Corn Off the Cob.

Photo: Laura B. Weiss

extra corn chowder2

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Recipe: Indian Pudding for Thanksgiving

Indian Pudding may be the ugliest dessert every created. But it’s also one of the most delicious–especially if you top it with a big scoop of vanilla ice cream!

Concocted from corn meal, molasses, eggs and spices, Indian Pudding has long been a Thanksgiving staple. Read my story on Saveur.com about how this baked pudding came to be and click her for a recipe by Ed Brown, chef-owner of Ed’s Chowder House in Manhattan.

Photo: Saveur.com.

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Get the Scoop at New Amsterdam Market’s Ice Cream Fest and Book Signing

From Ice Cream: A Global History (Reaktion Books) by Laura B. Weiss. Photo: Image Source/Rex Features.

Ice Cream Fanatics: The New Amsterdam Market’s 3rd Annual Ice Cream Sunday is Aug. 19. If you’re in NYC, stop by for ice cream from some great purveyors—plus, I’ll be signing (and selling) copies of my book, Ice Cream: A Global History.

The event’s from 12pm-4pm. I’ll be perched in a booth amongst the ice cream folks signing books from 1:30pm-3:30pm. Probably won’t have a whole lot of time to sample the ice cream. So…I hope someone brings me a few tastes.

Here’s who’s scooping and the scoop on tickets, hours, etc.

Gabrielle Carbone of THE BENT SPOON

Joseph Roselli of DREAM SCOOPS

Amy Miller of EARLY BIRD COOKERY

Tracy Obolsky of ESCA

Keren Weiner of IL BUCO & IL BUCO ALIMENTARI & VINERIA

Ashley Whitmore of MARLOW & SONS

Fany Gerson of LA NEWYORKINA

Catherine Oddenino of LUCA & BOSCO

James Distefano of ROUGE TOMATE

Forbes Fisher of STEVE’S ICE CREAM

Ben Van Leeuwen of VAN LEEUWEN ARTISAN ICE CREAM

TICKET INFORMATION

EARLY BIRD ADMISSION $30 – Starts 12pm

(10 Tasting Tickets, redeem for 10 miniature cones)

GENERAL ADMISSION $20 – Starts 1pm

(8 Tasting Tickets, redeem for 8 miniature cones)

At the door: $35 for Early Bird and $25 for General Admission

PURCHASE TICKETS HERE

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An All Ice Cream Dinner June 6 in New York

Ice Cream Cones. Photo: Roger Smith Hotel

NEW UPDATE: The New York Times, June 1, 2011:

Five-Course Dessert

Ice cream from soup to nuts will be featured at a five-course dinner on Monday from 6 to 8:30 p.m. at the Roger Smith Hotel…. Click here to read more.

UPDATE: Carolina M Capehart of Historic Cookery will be making ice cream the old fashioned way at the dinner. Samples will be available for tasting!

If you’re food fantasy is an all ice cream dinner, then this event may be for you. Yours truly, an Upper West Side author, will also be speaking about ice cream around the world.  Here are the details and the menu:

Ice Cream: Edible Conversations at the Roger Smith Hotel

Where: 501 Lexington Avenue, New York; 212 838 0844

When: June 6th, 2011 6-8:30pm

What: From Tallahassee to Tokyo: The Scoop on Ice Cream’s Global Allure

Speaker: Laura Weiss, Upper West Side author.

How much? Tickets: $45 for an ice cream based dinner and talk. Reserve a seat: icecreamglobal.eventbrite.com

Almost All Ice Cream Dinner Menu (tentative)

Snacks

Marinated Olives

House roasted nuts

Canapes

Guinness float

Smoked salmon tartar on crostini with horseradish ice cream and chives

First Course

Chilled Green Pea Soup with Yogurt Ice Cream

Second Course

Beet Carpaccio with Goat Cheese Ice Cream

Third Course

Seafood ceviche with Cilantro lime sorbet

Fourth Course

Venison loin, fingerling potatoes, grilled asparagus, lingonberry demi glaze ice cream

Fifth Course

Dark Chocolate gelato with sea salt, caramel, broken pretzels

Daniel B. Mowles

Executive Chef

Roger Smith Hotel

 

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