reading..

and really enjoying Mark Bittman's Food Matters.  have always enjoyed his writings and look forward to his new posts on the NY Times.  His recipes have always lined up with the way I cook and feel he is a kindred spirit, in that regards.  Loved seeing him tour spain with gwyneth and mario.. have you checked out On the Road Again, Spain... yet? A show I just watch and drool after.
Well his book basically sums up all the things I have been concerned or read about regarding our diets, food, the US, the planet... It's like reading a cliff-notes on what my brain has been absorbing for the past few years from a zillion different resources. Kinda mad, cause I coulda saved myself a lot of worry and just read the book. Oh, well.  

If you get a chance, get the book.. it's an easy, yet shocking at times, read.  And then there are some great recipes and guidelines in there too.

Love, love, loving it. It truly has so much information about our country, our food... that really needs to be heard. 

Scarlett's favorite breakfast

We are lucky to know someone who we get fresh organic eggs from every week.  The most delicious eggs I have ever had before.  When Scarlett was a couple of months old, she had eczema really bad.  I researched and decided the best remedy was to change my diet, which I did.  I cut out all dairy, eggs, caffeine, nuts and wheat.  I already eat a pretty much whole foods diet.  Rarely do I consume processed foods.  Well, the changes made a huge difference in my baby.  Almost immediately.  And from time to time, I would think.. really?  and then have an egg and she would show an immediate reaction. I had heard that farm fresh, organic eggs were a whole other animal, completely different but never really knew what that meant.  We got these eggs from a friend at church and thought I'd give it a try.  No reaction and Oh, sooo good.  Hmmm.  Tried a store bought egg.. just to see.  Major reaction.  Had some more of the farm fresh... no reaction.  Really unbelievable.  Except I witnessed it. A couple of times.  This was no fluke.
When Scarlett started weaning and eating food herself, I was very cautious and went very slow. Introducing homemade grain milk and purees.  Taking it slow, I was curious if she was going to have a major food allergy, especially to eggs. I dreaded this, as I love to cook. Eventually, I tried a little bit of the eggs... no reaction.  And now is a staple and her favorite breakfast food.
The following is both hers and mine, favorite breakfast.  I had heard of this in Italy.  Most moms fix leftover plain pasta with scrambled eggs.  The eggs warm and cohere to the pasta, and it is the most delicious.  I can't believe it hasn't caught on here.  Sooo, so good.  It's our new favorite thing.

Warm butter in a nonstick pan. 

Add cooked macaroni/pasta. Farfalle are our favorite, but you can use any kind from spaghetti to fusilli.. And it's even better if they are cooked just beyond al dente for this.

Gently warm and then add 2 eggs. 

Using spatuala, scramble eggs around pasta.  

Cook gently stirring til eggs are done.

S+P

Serve. 

*Note:  I was told to add parmesan at the end, but me no likey.  I am a simple egg, butter, salt and pepper girl.. nothing else.   But you can do as you like.  I hope you try this.

hot in the city tonight.. Time for Granitas

Hot, hot, hot.  Baby had a hard time falling asleep tonight it was so hot.  Who'd known that in seattle, most homes do not have central air.  Well, this is unheard of in NYC or Jersey.  People say east coasters, especially those two states have anger management issues.. well, the humidity and lack of ac would drive them over. 

So, here we are in the great north-west and it is freaking hot and muggy.  Ceiling fan and room fan are both on and it's not really making a dent.  Funny thing is, on Monday.. just 2 days ago.. we were wearing sweaters and I was freezing.  Crazy temperature change.  They say this is normal.  And to even expect snow next week. (I kid)  At least it's not raining.  Did I mention the rain lately?

Well, it was way too hot to turn the oven on tonight.. so, we had hot dogs.  Yes, hot dogs.  Yummy salty frankfurters on soft white processed (not a bit healthy) buns. mm.mmm.  Before the shock knocks you off your chair.  Relax... at least the hot dogs are... I'll call them.. "responsible".  Where the ingredients are able to be mentioned.  Meat. and no nitrates.  That's important, especially with children. Heck, it's important for all of us to get the nitrates out of our diet.  AND you can.  Nitrate free hot dogs and bacon are available.  You have to search, but it's there..  and thank God!.. I am sorry, but I love me a hot dog every now and then.

But this post isn't about hot dogs, we'll save that for another time.  And how I love them blackened to a crispy black blistered outside.  Another time, another time.   This post is about watermelon granita.  The easiest thing in the world to make and oh, so delicious.  Especially on a hot one like today.  And you can make it with practically anything.  Left over fruit, juice, coffee, wine.. the list goes on. But start here, with some watermelon and then go from there.
My granita usually starts with some left over watermelon balls, just starting to expire. Not in taste, but texture.. from being cut up.  You know how melon gets once it's cut.  Well, it is perfect for popsicles for scarlett and granita for us.

Watermelon Granita

Now this is more a technique than a recipe and it works well with a lot of fruit juices, drinks..

The thing to know is the higher the sugar content, the lower the freezing temp must be.  But with this one, no sugar needed.  Not for me.  I am not looking for a desert here, just a really practical delicious cooling down application that will immediately lower my temp and better my mood.

1.  Simply blitz watermelon chunks in blender til frothy and smooth. About 4 cups will do. 

2.  Pour into a flat shallow glass dish and place in freezer. 

Now this is the important part...

3.  Set a timer for about an hour.  (if you don't and you forget.. then you will have a solid block of ice and it really takes more effort to get it back to the right consistency than it is worth.  trust me. been there, done that.)  

4.  After an hour, then rake with the tines of a fork into gorgeous, slushy snow.  Let freeze for another hour.  

5.  Rake again, and freeze once more. 

Each time it becomes more dry.  Once it is like snow-coneish (shaved ice) dry .. it will stay that way.

This delicious pink snow is just amazing by itself.  But also try it for a cool course at dinner with a slight drizzle of a very good balsalmic vinegar (one that is thick and syrupy).  This combo sends me, it is so good. Perfect intro to intermezzos. 

If you want to make it more like a dessert...   Most recipes will call for 1/2 c. sugar and juice of a lemon.  (to counter the sweetness of course) Top with some mint is just gorge.
You can also add some vodka to the watermelon.. and hello? yum! for the grown-ups, of course.  But remember, don't add too much, as it won't ever freeze!
Try this with raspberry lemonade or orange-strawberry-banana juice.. yum! Use this method with margarita mix... so good.  I like to serve it in a salted  glass with a shot of patron.
Lots of options, sky's the limit.   Hope this becomes a standard technique in your repertoire and helps with these hot summer nights.

well, colour me purple...

Saw this absolutely beautiful nail polish shade and am now obsessed with finding it and getting it on my nails!  I'd like to call it orchid purple.

just a little trailer park...

Well, it's the 4th.. already!  Had a busy week with work and heading to a bbq on sunday.  Too busy to get too creative with my dish to bring.. so I am pulling out the Mississippi Mud Pie recipe.   It pains me to do so.  It is that bad.  That bad, yet... it is soo good. If you had it, you totally get this.  If not, you better try it.  There is a little trailer park in all of us and I like to think mine comes out with this recipe.  
Now, I don't know where the original credit for this goes.  It was given to my family back in middle school by my friend Keri and her mom, Mrs. Toro.  We've been making it that long.
It is one that is a sure thing.  It delights everyone and is the easiest way to please a crowd, a crowd of every age.  I have also made it for a New Year's Eve party.. in champagne flutes.  Dressed up,  still knocks it out of the park.  I think it brings out the kid in everyone.  Which ain't a bad thing.

So, here's the note about the cool whip.  I am sooo against using this type of product, it goes against every grain in me.. but you cannot substitute whipped cream (tried it).  It doesn't hold up and you end up with a mess. So, just let it go and get on with your cool whip.  Just don't make it every week!
Another note,  I usually halve the butter in the crust.. it comes out more crumbly but it still is major delish and I don't think you miss it.  At least I can lose some guilt there.
This is the recipe, as it was given.

Mississippi Mud Pie

15oz. chocolate sandwich cookies (like TJ's jo-jo's or oreos)
1 stick of butter, melted

Blitz cookies in a blender.  (reserve 3 T. for topping) Mix together with melted butter and press in bottom of 9x13" glass dish.  Refrigerate. 

8oz cream cheese, room temp.
1 cup confectioner's sugar
1 cup cool whip

Mix together cream cheese and sugar til perfectly smooth.  (Hand mixer works well here)  Then fold in cool whip.
Spread over cookie crust and refrigerate.

2 sm. packages instant chocolate pudding
3 cups of milk

Mix together using hand mixer.  Pour over cream cheese layer.  Refrigerate till set.

Top with Cool whip and sprinkle reserved cookie dust over top.

Chill for a couple of hours.

stand back.

the real jersey shore...

the jersey shore (this was the beach outside my condo in Atlantic City)

Lawd, oh, LAWD.. oh my freakin' gawd..  Yes, yet another show about Joisey is now airing.  What is the fascination with Jersey this year? My home state has rec'd so much spotlight and it doesn't seem to be stopping.   It's almost embarrassing.   Actually, it is. 

Jersey Couture is the latest, highlighting the garden state.  And much less cringe-inducing as the hot mess  'Jersey Shore' and 'Jerseylicious'. Although I do thoroughly enjoy Jerseylicious and the train wrecks on that program.  'Jersey Couture' however is about a family owned boutique in Freehold.  I actually have been in this place with a girlfriend.  It's hard not to when you go shopping in Freehold.  It's not that large a town.  

Never-the-less.. every show on jersey so far, has portrayed what we in south jersey refer to as north jersey.  The guidos and overly tanned messes that always come down to the shore and reek havoc.  They fist-pump in the clubs, they wear too much product, dress like cheap ho's and they have major freakin' attitudes.  This is not south jersey, this is not the jersey shore I know.  We are not this.  This is what invades our shores all summer long and we endure and pray for September when all the "shoobies' go home.  Yes, that's what they are called by the locals.  Rumor has it, that originated from all the bennies that would drive down for the day and bring their lunches in shoe boxes. For real. September is the most perfect month.  The beaches are empty and the weather is perfect... nothing but locals. Ahh, love it.
 

Point of reference...  you know you're from jersey when you meet someone and you ask "what exit?".  The GSP (garden state parkway) runs from top to bottom and that is what we refer to.  We grew up at exit or mile marker 26/25 (Ocean City).  Jersey Shore house is at exit 82 (seaside heights) 57 miles north of where I grew up.  Jersey Couture is at exit 100 (freehold).  Jerseylicious is 140ish (Green Brook, I believe).  NYC exit off the parkway is 148ish.  Honestly, this just shows you how the state really should be 2 states.   Separated right around exit 70ish. There are great things about north jersey, but most of it ain't being shown on tv.  That's for sure. And south jersey is just a whole other mindset. 

Anyway, being so far away from home, I get really homesick.  For the beach, the shore and so much jersey.  Then I watch the mess on tv and think, eh.. not so much.

Honestly though, most of this is just giving jersey a bad name. (as if it could get any worse!) Glad to see Jersey Couture and really, really hoping they help show the better part of the state. Please stop embarrassing me!!

Me and my nephew in Seaside Heights (a few years ago.. he's 15 now!)

almond whole wheat pancakes

Always in search of a healthy breakfast.. I've tried too many recipes for whole wheat pancakes (yuck) and finally came upon the perfect pancake for me and scarlett loves them, too!  The addition of ground almonds is a health boost & really delicious along with the blueberries or bananas that you don’t even notice these are whole wheat. Well, you do.. but in a good way.   

Serve them however you like..  with maple syrup w/ a few blueberries and raspberries dropped in before heating.  Or as I prefer.. if there are enough blueberries or bananas dropped into the pancake.. these need no extra sugar/syrup.  The hot blueberries are like little burst of "blueberry syrup”.   ***See my note for freezing fruit/veggies when they are ripe. Recipe can be halved, but I like to make the whole batch.  Then wrap & freeze individually.. enabling me to easily pop in the toaster for a quick healthy morning on the go! 

Almond Whole-wheat Pancakes w/ Blueberries

  2 cups organic whole wheat flour*

  1 cup organic almonds, finely ground** 

  1.5 t Baking powder

  1/2 t Baking soda

  1/4 c sugar

  1/2 t sea salt

  2.25 cups milk

  2 eggs, lightly beaten

  4 tablespoons melted butter

  1/4 t vanilla extract

Melt butter, let cool slightly.  Sift together dry ingredients in a bowl.  In a separate bowl mix egg with milk adding butter & vanilla.  Mix into flour mixture, stir just to blend.  Don’t over-stir.. it will toughen the pancakes!  Let sit for 5 minutes.

Heat a griddle or skillet that is lightly greased. (I use canola spray)  When the skillet is hot enough, a drop of water will sizzle and dance!  

Ladle 1/3 cup of batter onto skillet.  Spread out a bit, if necessary.  Drop blueberries on & press into batter.  Note: If you are going to save for later & reheat in the toaster.. take a spoon and spread batter to cover the blueberries. (otherwise, might make a mess in the toaster)

When bubbles/holes appear.. time to flip.  2nd side will take less time to cook through.  

*I use white whole wheat flour.  (You can also use a mix, half of all purpose, half wwheat.. both works out fine.)

**I ground whole or slivered almonds in an electric coffee mill.  Blitz til powdery.  (Or available in bulk or natural section of grocery store)

***Tip for perfect frozen Fruit/Veggies year round.  

When blueberries, strawberries, peaches.. whatever, is at the peak of ripeness locally, I purchase as much as I can to freeze.  If you individually freeze small whole fruit (berries) and veggies and slices of larger fruits/vegetables, you will never have unrecognizable blobs of whatever later on.  How to?  wash and dry what you are going to freeze.  Place in single layer (not touching) on a parchment lined baking sheet that will fit in your freezer.  Freeze till solid, depends on size of item.  Then pop in a zip lock freezer bag, making sure to get all the air out and place in the freezer.  Way better than frozen veggies and fruits that you have no idea where they came from or have developed into a big ice block.

  

So, let me know if you try it, how you liked it.. what you did different or added. 

xoxo

.. and we are live. (again)

my little dreamer...

Yes, finally got the blog started back up. For all of you that joined me on Belleocchio, thanks for following me over to here.. my new blog, Annaoj.

For those of you who don't know.. Annaoj is the name of my label, my design company and my artist signature. And now, read on if you'd like to know why someone would choose such an odd name for their life-long work. Well, it all started in the 8th grade. Doesn't every silly idea? Well, this one stuck. Or I stuck myself with it. I am sure I was dreaming and doodle-ing (most likely when I was supposed to be doing homework) when I came up with the name Annaoj Airam. The name of my fashion house that would grace the pages of Vogue, my signature couture line, the oh-so-important label that would be on everyone's rear (when they were wearing my denim, of course), the sign over my boutique in new york and paris. Yes, I had a plan and it all came together when I wrote my name backwards. There it is. Joanna Maria.. Annaoj Airam. But, please, pronounce it correctly. Not Anna-Oh-Jay (as my mom would say) but think french, fashion, sexy and let it roll... ANNA-ahhjuh. (pronunciation? dunno. this one clearly isn't on webster.com) Try again. ANNA-ahhdge. Ay yi yi. Well, even if you can't say it.. it is what it is. Not exactly the best formula for brand marketing. But it has stuck thru design school, thru my twenties and into my thirties... let's stop there. It is over 20 years old! Excuse me while I go put on some wrinkle cream. Ouch.

So, here we are. Still pursing my dreams, although they have evolved over the years. Spent over 15 years as a design professional, many years experimenting in the kitchen (some of which getting paid for), much travel around the globe and a whole lot of learning. There is no Annaoj fashion house in nyc or paris. Most of the design work I have done in my professional life has been for others recognition and profit but that hasn't been a bad thing either, as looking back I am grateful to have been fortunate to have work all these years usually doing what I love. Creating. Travel expanded my world to beyond my backyard, my city, my country, my dreams... for that I am grateful. My life has been blessed; most recently, with the addition of my beautiful daughter, Scarlett Giulia.  Julia is the namesake of my dad's mom.. spelled in the Italian way. 

So, join this jersey girl in my quest to surrender to the beauty of life. I will share what's happening here, just like before.. design, recipes, style, tips, interviews, finds .. whatever. Exactly. Get ready for a whole lot of whatever. ;)

xoxo

Jo

...and yes, a whole lot of her!

grilled veggie & portabello napoleans

passing farm stands in jersey.. it’s difficult to not pick up such beautiful produce.  colourful eggplant, zucchini, tomatoes, herbs.. all at their peak of freshness, nothing better than summer. 

a few weeks ago, I had dinner anthony & dominick’s place (lucy’s grill, margate, nj)  on the beach and I had dom’s appetizer which inspired this.  

grilled veggie & fresh mozzarella napolean

   4 portabella mushrooms, stems removed & wiped (or quick rinsed) clean
   1 lg red pepper, roasted and peeled

   1 eggplant, sliced into rounds 1/4” thick

   1 large zucchini, sliced lengthwise 1/4” thick 

   1 lg tomato, sliced 

   lg ball fresh mozzarella

   fresh basil

   4-6 cloves of garlic, chopped

   extra virgin olive oil

vinaigrette:

   3 T. balsamic vinegar

   1 t. Dijon mustard

   8 T. olive oil

   1 t. garlic, minced

   honey, to taste

In a bowl add vinegar, mustard, garlic and honey... while whisking add olive oil in a slow drizzle.

herb paste for portabellas:

   bunch of fresh basil and parsley, chopped fine (1/2 c. chopped)

   4 cloves of garlic, minced

   1/2 t. salt

   cracked pepper

   olive oil

  In a bowl mix herbs, garlic, S+P with olive oil into a thick, loose paste. 

1. Prep and slice veggies.  
2. Prepare Herb Paste (above) and prep portabellas...

Using your hands, rub portabellas top side with olive oil.  Place top-side down on a baking tray, so each mushroom lays flat.  Divide the herb paste evenly between the portabellas and spread thickly over entire surface.  drizzle with additional olive oil, if they look dry anywhere.  (they will absorb this as they sit)  Set aside. 

3. Roast peppers...

Over a gas flame, char the skin of the red peppers.  When completely blistered and black, set in a bowl and cover tightly with plastic wrap.  Let sit 15 minutes, then remove skins and seeds from peppers.   (If you don’t have a gas stove.. cut peppers in  1/2, discard seeds and lightly drizzle with olive oil.  Place on a baking sheet, covered with foil in a 375º oven for 40 minutes.)  Remove and place in a bowl, cover with plastic wrap.  Let steam for 15 minutes, remove skins

 Place peppers in a container and cover with olive oil.  Set aside.  (Note: usually I make more than just one pepper.  Save time roast a few at once.  They are great to have on hand for sandwiches, pasta, pizza.. whatever.. during the week.  Any extra place in dish and cover with olive oil. Keep in fridge.)

4.  Grill....

for eggplant and zucchini...

  Place sliced eggplant and zucchini in a plastic bag with 1-2 T olive oil. shake bag to coat the veggies.  Heat grill pan to high, place eggplant and zucchini, turning after 3-4 minutes (when there are grill marks on each side)   Place in a bowl and set aside. (oven method.. Foil or silpat, spray with cooking spray.. bake at 425º til tender)

for portabellas...

  place top side down on med. hot grill.  Grill 3 minutes each side, remove from heat.

5.  to assemble...

Place portabella on plate as base, 

top with thin slice of mozzarella, 

season with S+P and sprinkle of basil,

layer of roasted pepper,

layer of eggplant,

season with S+P,

layer of zucchini,
season with S+P,

slice of fresh tomato,

season with S+P and drizzle of vinaigrette,

and top with fresh mozzarella.  (at this point you could broil to melt top of mozz, but totally optional.)

Finish with S+P, drizzle of vinaigrette and basil

the crap in the little yellow packets

(this post was originally posted 2 years ago)

the other day I was at Wawa getting a cup of coffee and I noticed something that got me thinking and eventually researching.  
As I reached for the sugar to sweeten my coffee, there were about 5 other people at the counter fixing their coffees, too.  I waited and watched as every single one of them reached for the little yellow packets of Splenda. 
I never used Splenda, cause it just didn't seem right to me for whatever reason.. even though it is touted as..  "it's made from sugar so it's natural".   Still didn’t sit right.  I don’t easily trust marketing. 
So, last night I looked it up online and did a bit of research..  when you have a chance, read it, it's a little long but once I started looking, it was ridiculous what I found.  I think it's important that people find out about this, as it's really toxic and being sold as "natural".  You can't take the FDA word for anything.. I seriously, don't think they take their research serious at all with how it effects our health.. especially if the product is making someone millions of dollars.




SPLENDA... THE "NATURAL" SUGAR REPLACEMENT

Splenda is one of those products.  It's Zero calories and "made from sugar so it tastes like sugar". That is how they market it.  And they are right, it doesn't have that unnatural taste like other artificial sweeteners.  Splenda is different.  Zero calories, tastes like sugar.  Use it in coffee or baked goods, and it taste pretty much the same as sugar.  Zero calories, DING!  People are buying it up.

20% of American households using this product.. that is millions of people.  Splenda is quickly becoming American's top-selling artificial sweetener with $177 million in sales this year and passing the competition, EQUAL, at $62 million.  Everyone is being sold by this "natural" product. Zero calories, remember?

SPLENDA.. so, what exactly is it?

Splenda is actually a brand name for a chemical called sucralose.   Sucralose is a chemical not a natural product.  Splenda is marketing as natural because sucralose does comes from sugar, but it's not sugar.  Look a little closer.  Sucralose is converted from sugar cane into a chemical version with zero calories.  The human body does not recognize it as sugar because of this conversion process, and therefore does not metabolize it.  That's how it's zero calories.

So, what happened to the chemical we just consumed? Does it stay in our bodies?  Is it harmful?

Splenda's marketing company has stated that they have conducted over 100 studies on the safety of Splenda. Ok, sounds good.  Wait.. Look closer.  Only 6 out of the 100 were conducted on humans.  Look closer.  One out of those six were studying the effect on our teeth.   Look closer.  Only 36 subjects (yea, 36 humans) total were studied in the 5 studies.  Look Closer.  The longest duration of any of those 5 studies on a total of any of the 36 humans was only 4 days long. Doesn't sound like a comprehensive study when it concerns chemical consumption by the millions of human americans.

So, what about the other 94 studies? How comprehensive were they and what did they find? Not as easy to read about these findings.  The research in animals showed a staggering amount of ill effects:  40% shrinkage of the thymus glands, diarrhea, enlarged kidney and livers, decreased fetal and placental body weights, breakdown of the lymph follicles in the spleen and thymus, spontaneous
abortion of pregnancies, reduced growth rate and development, hyperplasia of the pelvis, and overall decreased red blood cell count.  The studies further indicated that as much as 15% of the sucralose (yep, a chemical) gets absorbed by the digestive system and stays in the body.  very nice.

Because of all of this, and more to say in the name of the almighty dollar, the sugar industry is suing Splenda's marketing company, McNeil Nutritionals for implying that Splenda is a natural product.

Makes you kinda want to rethink the "natural" alternative.

john hardy: inspiring & living in my dream home!

truly inspiring.  I got a chance to visit john hardy’s enterprise in bali several years ago... and it was great to find this video online that really showcases john hardy designs outside of his jewelry into the beautiful home and furnishings he creates. Click on the photo to go to youtube to watch the video.

john hardy is an inspiring designer who runs his business with compassion and sustainability.  even in advertising.  you can read & view more about their endeavors here.

Most perfect Steak Marinade

I would say I got this recipe from a gourmet or food & wine magazine like almost 20 years ago. Eek! that just reveals too much!   Over the years I have changed it slightly and yes, it has become simply the best marinade ever.   Whether you have a couple of hours or overnight, as suggested, it won't disappoint but the longer the better.  Overnight is best.

I love this on a flank steak, which you then cut against the grain in thin slices.  Served with a simple linguini aoli with maybe a chopped tomato, sprinkle of chopped fresh parsley and some fresh grated parmesan..  renders dinner perfection.

Steak Marinade    

2-to-2 1/2 pound London broil or flank steak

For marinade
    •    4 large garlic cloves, mashed and roughly chopped
    •    4 tablespoons balsamic vinegar
    •    4 tablespoons fresh lemon juice
    •    3 tablespoons Dijon mustard
    •    1 1/2 tablespoons Worcestershire sauce
    •    1 tablespoon soy sauce
    •    1 teaspoon dried oregano, crumbled
    •    1 teaspoon dried basil, crumbled
    •    1 teaspoon dried thyme, crumbled
    •    1/2 teaspoon dried hot red pepper flakes

    •    Whisk in...
    •    2/3 cup olive oil

Pour over meat in a large ziplock bag. 
Marinate in fridge overnight. 

(However... this works really well just marinating anywhere from 6 hours to 2 days.)