This past weekend I had a fun little cooking blogger meet up with local blogger Allison of Allison Eats! We’re both big lovers of food, but we also like to eat healthy. To kick off the New Year, we decided to put together three healthy snacks for eating healthy in 2012. Read more »
We had a baby shower here at work this week, and I made these crostini as a contribution to the array of sweet treats we had to celebrate. Normally, when I make them at home, they’re delicious. This time around I made them the night before, and then stuck them in the fridge at work until we surprised the mom to be. Read more »
This time in Kitchen Confidential, we bring you Craig – a master chef working in our 543 cafeteria who came to us from Michelin star restaurant, Spruce, in San Francisco. Craig has some awesome culinary training strapped under his belt, and has traveled far and wide to places including Japan to perfect his craft. Read more »
New Year’s Eve is a night to celebrate and pull out your finest. Why not go all out with a fancier drink than usual? Need inspiration? Here are three amazing-looking cocktails to bring in the New Year – shown in order of easiest to hardest by way of preparation. Read more »
Every year I look forward to latkes for Chanukah. In my family, we always ate them for the holiday. I remember one year when my mother was working at a local newspaper and she made an entire array using all types of potatoes for a review. It’s a fond memory of mine, and now that I’ve moved out of my parents’ house I still need them so much that I’ve taken on the task myself. Read more »
Our awesome little chef, FP Naomi, brought in some delicious homemade granola for us and it’s so tasty I had to ask her for the recipe. It’s perfect for snacking, especially here at our desks at work :) – and, it’s a great gift for the holidays! Read more »
At the Free People home offices we have so many amazing things available to us. One that I’m sure many employees will tell you that they’re grateful for, is the amazing food. You can either head over to our dining hall called 543 or stop at the café Jharoka – both of which offer menus that are stocked with gourmet ingredients and creative pairings. The offering includes some of the freshest ideas in the culinary world today: smoked tofu and pear chicken salad with blackberry jam and arugula on a brioche, or, for the non-vegetarians, how about a grilled flank with balsamic mushrooms, horseradish mayonnaise and spring mix on semolina hero?The people behind these masterpieces are talented chefs, baristas, sauciers – they each have a reputable background and an artistry to share.
Meet Corbin – our 543 drink specialist who’s prepping up his magical Hangover Smoothie. FP Jemma will tell you that he steams the best cappuccino, and he’ll humbly profess that it’s what he loves to do. We talked to him while he got to work at the blender, learning all about his love of drinks and how he uses vitamin B12 to cure our post party pains.
Where did you work before this? Before this I worked at various coffee shops, always making drinks.
And how long have you been with the company? About a year now
How did you develop this hangover recipe – was it out of necessity? Ha – not so much…I mainly just researched ingredients. It’s about trial and error – getting to know ingredients and what they’re good for. I then combine things with similar benefits to make a power house recipe with a specific benefit, like weight loss or energy.
How does this smoothie help to cure a hangover? Bananas, spinach, and B12 have a lot of potassium which will give you a big kick and make you feel good. The B12 also has great added energy benefits. The Kale is just good for everything – it’s so nutrient-rich.
Where do you get inspiration?Are there any sources you often use for research? I mainly just talk to people, I visit other juice bars, and the internet – I look a lot of things up on the internet…
What’s next? I’m going to be adding supplements to the cleanses more. So far I’ve just been making combinations with the juicer like carrot, ginger, and lemon – no water or anything added. I’m going to start putting in supplements like Spirulina and Echinacea. For the New Year there will be a whole cleansing regiment offered. Employees can pick up a package of 6 juices each day to either use as a liquid diet or to add on top of a healthy eating regimen.
Here’s how to make the hangover smoothie:
Ingredients (Serves 2)
One handful (approx 1 cup) of Washed Spinach
4 Leaves of Washed Dinosaur Kale
1 Cup of Soy Milk
4-5 Drops of Liquid B12
¾ Cup of Chopped Ice
Put it all in the blender & drink!
He left us with a bottle of the first batch. It was full of banana-y flavor, and although not hungover, it definitely put some pep in our step.
I don’t know about the rest of you, but I tend to find that in the weeks following Thanksgiving I’m in major need of detox. After letting my gluttony run wild, I turn to the juicer and salads for almost every meal. Plates get piled high with antioxidant and vitamin-rich ingredients to get myself feeling normal again. That’s not to say that things get boring. Au contraire. This recipe is one of the creations I put together when in need of salad creativity. The combination of flavors sounds absurd, but one taste and it’s more like absurdly amazing. Each bite is full of mouthwatering freshness – making it tough to stop eating, but with such healthy ingredients, it’s okay. (Did you know that the calcium in Kale is easier for the body to absorb than milk? And, both butternut squash and pomegranates are FULL of antioxidants.) I swear you’ll fall in love with this one…
1 Butternut Squash
½ Cup of Sunflower Seeds
1 Medium Bunch of Red Kale
½ a Lemon
2 Tbsp. Dijon Mustard
1 Tsp. Sea Salt
3 Tbsp. Sesame Oil (1Tbsp. for squash and 2 Tbsp. for dressing)
Preheat oven to 400F. Peel and cube your butternut squash, then toss it in a bowl with sesame oil, and spread it out on a tinfoil-lined baking sheet.
Place the butternut squash into the oven to cook until tender (approx 25 min). While it’s cooking, seed your pomegranate, chop your kale, and place it into a large bowl. Squeeze your half lemon over the mixuture, sprinkle with salt, and stir it up. This will help to begin softening your kale so it’s not extremely stiff and crunchy.
Once your squash is cooked, let it cool for about ten minutes, and then mix all of the rest of your ingredients together, and serve.
When I haven’t been to the grocery store in, awhile this risotto is something I’ll whip up for dinner. I usually have the ingredients laying around (maybe not the vegetables, but I’ll do some sort of variation), and it’s simple to make. My grandmother taught me the secret trick of stirring in some cream cheese. You don’t even have to use too much, but it makes the risotto so deliciously creamy. I also tend to use brown rice just because it’s healthier, and I find the effect to be just as desirable. This dish warms up any cold day and can help cure a funky mood. It’s one of my ultimate comfort foods – my less guilty version of mac n’ cheese. Let me know if it’s just as good for you :).
2 Cups of Long-Grain Brown Rice
1 Lb Asparagus
1 Large Sweet Onion
¼ Lb Shitake Mushrooms
4 Cups of Vegetable Stock
½ Cup Parmesan Cheese
3 Tbsp Cream Cheese
1 Tbsp Truffle Oil
S & P to taste
Chop onion, asparagus, and mushrooms. I like to leave the onion pieces as larger wedges for a dish like this.
Pour truffle oil into a large pot and allow it to heat up. After two minutes or so, throw in your onion wedges to sauté. As soon as they begin to appear translucent, add in your mushrooms and asparagus to.
Once the vegetables appear cooked (you can test them with a fork), lower the flame and pour in your vegetable stock. Then add rice and stir.
Cover and let cook until the liquid has evaporated. Stir in parmesan cheese, cream cheese, salt and pepper.
Let the risotto sit for about 5 minutes. Then stir again and serve.
Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)
1 Medium Sweet Onion – Chopped
1/2 Lb Carrots – Chopped
1 Large Yukon Gold Potato – Cut into 1/2″ cubes
1 Tbsp Sesame Oil
1/8 Cup Olive Oil
1/2 Liter of Vegetable Stock
2 Ripe Pears
16oz Pear Nectar
2 – 29oz Cans of Pureed Pumpkin
3/4 Cup Dark Brown Sugar
3 Cups of Nonfat Greek Yogurt
3 Tsp Curry Powder
3/4 Tsp Gara Masala
Salt to taste
Toasted Pumpkin Seeds/Sesame oil for garnish
Place onions into a large pot with sesame and olive oils to saute.
As they begin to turn translucent, add in carrots & potato.
When the carrots and potatoes are soft, remove from heat.
Slice pear, and add into sauteed vegetable mix.
Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.
Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.
Pour into a serving bowl, and stir in yogurt.
Garnish with toasted pumpkin seeds and sesame oil, then serve!
Ever since Napolean Dynamite came out, I’ve been calling them “dillas.” Years later it’s far too ingrained into my vernacular to go back, so please excuse the blatant mutilation of an otherwise perfect Spanish word. Quesadillas are one of those foods that I think no American can live without once in a while. They’re the perfect blend of cheesy (who doesn’t like cheesy), carbohydrates, and (in my preference) loads of veggies – all topped off with sour cream. I like mine with a zesty flavor which I achieve using generous amounts of cilantro, garlic, and chili pepper. It gives the dillas that Mexican food sucking-air-through-your-front-teeth sort of satisfaction. Who doesn’t love that?
Ingredients (Yields 5 Quesadillas):
10 8” Tortillas (I pick mine up fresh from a Mexican joint in Philly – highly suggest it if you can find a place near you which does the same.)
1 Package of Mexican Blend Cheese or Shredded Montery Jack
¼ Red Onion – chopped finely
1 Small package of Cherry Tomatoes – cut into quarters
1 Green Pepper – chopped
2 Cloves of Garlic – minced
1 Tbsp Chopped Cilantro
1 Tsp Lime Juice
½ Tsp Chili Powder
½ Tsp Garlic Powder
½ Tsp Cumin
Salt & Pepper to Taste
You’ll also need a Panini press or George Foreman-type machine, but you could also probably pull them off in the oven or toaster oven.
Combine onion, green pepper, tomatoes, cilantro, lime juice, and seasonings in a medium bowl.
Stir it up well
Preheat your grill
Place a tortilla down onto the grill. Cover with desired amount of cheese, and then sprinkle with filling mixture. (I also cooked up some shrimp and added it to some. To do this, just cut raw shrimp into smaller pieces, and then sauté beforehand to have it ready.)
Sprinkle more cheese on top, and then cover with another tortilla.
Close grill, and let cook for about 8-10 minutes, and then they’re ready!
Garnish with sour cream, guacamole, salsa, or hot sauce – whatever you want…
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