Dairy

My Favorite Yogurts

All my favorite yogurts are organic. They are made in small batches from organic farms.

The cows feed on grass, hay, grains, which produces milk that is better for your heart and tastes better.  The grass on which they graze has not been treated with chemicals. The cows have not been treated with hormones or stimulants.

The milk is pasteurized, but not homogenized so the cream is on top. The taste is superb and superior.

I am reminded of one of my favorite quotes.

The best things and best people rise out of their separateness; I’m against a homogenized society because I want the cream to rise.

— Robert Frost

I eat half a cup of yogurt every day.

If eaten sans sugar, yogurt is probiotic, which means it replaces the good bacteria in your intestines.

I add ½ teaspoon of cinnamon.  Cinnamon has been give credit for lowering the cholesterol and acting as a natural inflammatory.  After eating ½ teaspoon of cinnamon every day for several months, my blood test revealed that my triglycerides had taken a dive.

The yogurt brands I like are:

  • Maple Leaf Creamery
  • Hawthorne
  • Erivan
  • Butterworks

I buy them at Fairway, Gourmet Garage, Whole Foods and Farmers Markets.

Our Valentine’s class was so much fun

This year we made:

  • Hummus with Crudities
  • Scampi
  • Penne with Arrabbiata Sauce and Sautéed Prosciutto
  • Pan Roasted Filet Mignon with Fresh and Dried Herbs
  • Orange Chocolate Chunk Cake with Crème Chantilly

The orange chocolate chunk cake is Anna Pump’s recipe. She is a cook book author and the owner of Loaves and Fishes in Sagaponack. A wonderful store that sells takeout food.

Behind every good meal there is a good shopper

That’s me Karen Lee, I’m the shopper. I went to nine stores in New York City for this meal.

Pisacane for the Shrimp, ask for Paul, 212-758-1525 fresh Florida Shrimp, large, U-15’s (15 shrimp to the count.)

Gourmet Garage for the fresh Tomatoes, Tasti Lee, they come 2 or 3 in a box. I take them out of the box and put them on a flat surface with room to breath in a single layer. Let them ripen at room temperature for one to 3 days. They become redder and sweeter and make the most delicious red sauce. The fresh organic, rosemary and thyme.

Buon Italia in the Chelsea Market for the parmesan cheese and the Setaro pasta.

Setaro Pasta is the best dried pasta I have ever had. It is made in Naples, high in the mountains where water is considered the best in Italy.

Food Emporium for the sour cream. Daisy is the brand I like. No hormones and the taste is great.

Zabars for the  heavy cream. By Nature is the brand. It is organic. They also sell Hudson which is wonderful too.

Fairway, second floor, for organic vegetables, Bionaturae canned tomatoes and tomato paste in a jar. Organic, from Italy.

Whole Foods, for the organic butter, their brand, 365. Vital Brand organic eggs.

Spelt Bread made by Bread Alone.

Chipolini Onions.

Salumeria Rose for the Prosciutto de Parma. 24 month old is my favorite.

Citeralla for the Fillet Mignon. Always choose the most marbled meat. Tip – wipe it down with a damp paper towel. Put it on a plate with a loose cover of wax paper and let it air dry in the frig over night. I do this with all meat. The meat loses moisture and becomes more tender.

Enjoy some photos from our special night.

Joe and John with Karen
Joe and John with Karen
20130214-KL-03
20130214-KL-03
20130214-KL-04
20130214-KL-04
20130214-KL-05
20130214-KL-05
20130214-KL-06
20130214-KL-06
20130214-KL-07
20130214-KL-07