Milk Thistle and Lavender

Pics from our most recent show!

2009-06-19T11:59:00.000-07:00

Balls to the Wall!

Picking Cherries at Ortine

2009-06-12T09:58:00.000-07:00

The cherries on the cherry tree in Ortine's backyard are ready- time to make cherry pie! Also, our herb garden and greens garden are growing quite nicely...

More Band Photos- this time in action!

2009-06-11T14:12:00.001-07:00

This is from one of our shows last month- it was a really great show.

Vacation Photos

2009-06-11T14:06:00.001-07:00

I spent some time last week in the Berkshires with some friends- so much fun!

We stayed on a lake and visited some waterfalls... a nice escape from the city, indeed.

Balls to the Wall: our first photo shoot

2009-05-30T16:36:00.000-07:00

Marina and I had our first photoshoot as a band a few weeks ago in front of a redone Keith Haring Mural in the Lower East Side......

Wild Edibles and Springtime Recipes at Ortine

2009-05-08T14:20:00.000-07:00

Springtime is all about incorporating all those wild-crafted and early season plants into our recipes. So far we have graced this weeks menu with lots of ramps (pickled and sauteed), stinging nettles, and fiddlehead ferns, and rhubarb.

I made an amazing stinging nettle and potato chowder last week, along with sauteed ramps and fiddlehead ferns, and this week I'm making rhubarb preserves to go on our local cheese plate.

Outside at Ortine...

2009-05-02T11:46:00.001-07:00

The Backyard at Ortine is almost open!

It seems as though I am not the only one excited about our new backyard and garden; New York magazine published a little spiel:
http://nymag.com/daily/food/2009/05/first_look_at_ortines_new_gard.html

And the weekends have gotten really busy!

Springtime at Ortine

2009-04-25T17:17:00.000-07:00

The Backyard is almost done at Ortine! There is a beautiful cherry tree, a wooden deck type floor that Steve built, and a very cool bench that was left in the backyard, made by a local graffiti artist that has been in shows around the world and at Deitch gallery in Soho. As soon as the tables are delivered it will be complete. Yesterday Sarah finished the herb garden and planted a bunch of really exciting vegetables in the small plot next door.

I also made some really really awesome pink pickled turnips and perfected the recipe for pickled jalapeno peppers that we use to garnish the huevos rancheros.

As more produce is becoming available, the menu is changing- my favorite new entree is Tempeh Gumbo with okra served over herbed grits.

I'll put those recipes up soon.....

Lacto-fermentation and pickling at Ortine

2009-04-14T14:51:00.000-07:00

Kombucha!

Fermentation is so easy, delicious, and good for you. The beneficial bacteria formed in the process of lacto-fermentation facilitates digestion and contributes to overall health.

Ruby Sauerkraut:

1 head of red cabbage
2 tbs. salt
1 tbs. juniper berries

Shred the red cabbage, and with gloved hands, mix with salt and juniper berries in a large bowl for several minutes, crushing it and pushing it down with your fists. Press down into a ceramic crock or glass jar, place a weight on it, and cover it. Let it sit for at least 1 week at room temperature in a dark location.

Pickled String Beans:

3 lbs String Beans
2 tbs. Mustard Seed
1 tbs. whole black peppercorns
6 bay leaves
3 tbs. salt
Two sterilized glass jars

First blanche the string beans- Boil water on the stovetop, immerse string beans for 2 minutes then put in a bowl of ice water to cool. In the bottom of the glass jars, put mustard seed, black peppercorns, bay leaves, and string beans, and fill with filtered water up to 1/2 inch from the top. Then add 1 1/2 tablespoons of salt to each jar. Screw lids on the jar and put them in a room temperature, dark place, for three weeks.

Pickled Onions:

3 large red onions
2 cups apple cider vinegar
4 cups filtered water
2 tbs. salt
1 ts. ground pepper

Peel the red onions and slice them into thin rounds.

In a large pot, bring apple cider vinegar, water, salt, and pepper to a boil. Take off heat, add onions, and let cool, then refrigerate.

Passover Desserts! Passover Desserts!

2009-04-11T09:05:00.000-07:00

These are my two favorite passover dessert recipes this year, so try them out! They are both very simple and quick but yield a delicious result.

Vegan Gluten Free Chocolate Coconut Truffles

1 cup coconut milk
2 cups semi-sweet baking chocolate or dark chocolate chips
3/4 cup coarsely shredded coconut
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup finely shredded coconut

Heat up coconut milk on the stove top and bring it to a boil. Remove from heat and mix in the chocolate. When all the chocolate has melted, add coarsely shredded coconut and maple syrup, and mix until it is thoroughly combined. Put in refrigerator for a couple hours until it has hardened, then roll into balls and roll the balls in the finely shredded coconut. Keep into the refrigerator until they are ready to serve.

Dairy Free, Gluten Free Chocolate Covered Macaroons

4 large egg whites
pinch of salt
1/2 teaspoon vanilla extract
1/2 cup sugar
8 oz. coconut
1 cup semi-sweet baking chocolate or dark chocolate chips

Preheat oven to 350 degrees. Spread out coconut on a sheet tray and put in oven for 5-10 minutes, mixing occasionally, until it is somewhat toasty brown, then take it out and let it cool. In a large bowl, using a whisk, beat egg whites until stiff peaks form. Gently fold in vanilla extract, coconut, salt, and sugar. Using a tablespoon, scoop out round scoops of the batter and place on a parchment paper-lined sheet tray. Bake in 350 degree oven for about 20 minutes, then take out and let cool.

In a double boiler on low heat, melt the chocolate. Dip the macaroons in the chocolate and place them back on the sheet tray until the chocolate is hardened and they are ready to serve.