Nicole Atkins & The Black Sea – Hotel Plaster

Nicole Atkins & The Black Sea perform “Hotel Plaster” live at the Bell House in Brooklyn, NY on 8/6/09. Video by Joe Jennings. Recording by Freddie Katz.

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Regal Vegan: Fooling Jewish Grandmothers w/Faux Gras

“I wanted to make something bigger. Something better. Where the whole is greater than the sum of its parts.”

Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Ella is a force to be reckoned with. Spend just a few hours with her and you immediately get swept up into her whirlwind of ideas and epiphanies about vegan food. Her opinions are fiery, and her suggestions eye-opening. All stemming from a mini-diet experiment that changed the way she ate forever. Before I knew it, I found myself picking apart my own diet, wondering why I didn’t talk about “feeling amazing” or “feeling energized” as often as she did. This is what I love about exposing myself to passionate individuals, the belief in what they do is so strong, you feel this pull become part of it. Like osmosis. And just being around Ella, I started to feel good already. Try it yourself sometime!

As Ella explained to me, “decadent and vegan are not usually used in the same sentence.” She wants to change that. Starting with her Faux Gras and Basilicotta vegan spreads, she wants to help satisfy our cravings for meat and dairy with alternatives that actually tasted rich – introduce food items that wouldn’t make you second guess a meat replacement. Enjoy her story! I hope it convinces you, not to stop eating meat entirely, but to peer into the food landscape and see what you’re missing. I’ve never had cardoons. Now I’d like to know what they taste like. Thanks Ella. Thanks for sharing the exciting possibilities of a vegan diet. The plant world awaits us all.

Thanks so much for watching food. curated.! Have fun eating your vegetables!

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Viewed: 6387

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Vegan Hot Dogs in NYC

In this video we look at how Marina’s business “Yeah Dawg” is bringing vegan hot dogs onto the streets of New York.
http://www.yeahdawgvegan.com/
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Music Credits:
Swindail “yum cha cloud” https://soundcloud.com/swindail
Falcxne “Dionne” https://soundcloud.com/falcxne
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on http://instagram.com/plantbasedtraveler
on https://www.facebook.com/plantbasedtraveler
on https://twitter.com/danaleeroberts
on snapchat: danalee203

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Viewed: 997

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The Historic Gastronomist: Giving Recipes an Afterlife

Welcome to food. curated.

Meet Sarah Lohman. She’s not a professional cook, nor a historian, yet what she is passionate about involves both cooking and history.

Sarah is a rare breed of hobbyist. A “historic gastronomist”. She rediscovers and recreates American recipes that went out of style hundreds of years ago. For her, it is the closest thing to time travel…reawakening her senses and opening doors to old flavors and ideas that had once been pop culture.

And it’s a hobby not without purpose. She uses these discoveries to introduce new ingredients and techniques into her cooking today. A trend, she says, that is catching on with chefs all over New York City.

food. curated. spent an afternoon with Sarah in her “kitchen lab” and at Brooklyn’s Old Stonehouse to see what a typical day of recipe testing is like…

Read more about Sarah and her projects in her blog http://www.fourpoundsflour.com.

Thanks for watching http://www.foodcurated.com
Shot & Edited by Storyteller: Liza de Guia

Follow my food obsessions on Twitter: SkeeterNYC

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Viewed: 4464

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Eat Our Feelings: Slumber Party

For recipes, scroll down or visit eatourfeelings.com.
Like us on Facebook: facebook.com/eatourfeelingsyum | Follow us on Twiter: twitter.com/eatourfeelings
For all episodes, check out our Vimeo Channel: vimeo.com/channels/eof

RECIPES:

Sasha’s Goat Cheese and Ricotta Pizza with Caramelized Onions, Cherries, and Arugula

• 1 pre-baked crust made with almond meal pizza dough (see recipe)
• 3/4 cup goat cheese
• 1/4 cup ricotta
• 1 cup cherries, pitted and halved
• 1 half red onion, thinly sliced
• 1 tbsp honey
• a couple handfuls, fresh arugula
• balsamic vinegar, for drizzling
• olive oil, for drizzling

1.Sautée onions in olive oil, until soft and translucent. Add honey and cook a couple minutes longer, stirring frequently, until onions are fragrant and slightly brown.
2. Combined ricotta and goat cheese, and spread onto pre-baked crust. Top with even layer of onions and cherries. Drizzle with balsamic.
3. Bake for another 15 minutes, or until edges of crust are golden-brown.
4. Top with fresh arugula, drizzle with olive oil, and sprinkle with a pinch of salt.
5. Serve and enjoy!

Emma’s BBQ Zucchini, Collard, and Mushroom Pizza

• 1 pre-baked crust made with almond meal pizza dough (see recipe)
• 1 cup, your favorite BBQ sauce
• 3 large collard leaves (or any leafy green of your choice), cut into ribbons
• 1 medium zucchini, sliced
• 1 cup, sliced cremini mushrooms

1.Sautée the 3 vegetables in olive oil and a sprinkle of salt, individually, until they’ve softened and liquid has cooked off.
2. Evenly spread BBQ sauce over pre-baked crust.
2. Add collards, zucchini, and mushrooms.
3. Bake for another 15 minutes, or until edges of crust are golden-brown.
4. Serve and enjoy!

Almond Meal Pizza Dough

• 1/3 cup flax meal
• 1 cup water
• tsp chopped rosemary
• 4 tbsp cornstarch (or other starch)
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 cup cooked and mashed parsnip

1. Preheat oven to 400. In medium bowl, whisk together flax meal and water. Let sit for a few minutes until thick. In a large bowl, whisk together dry ingredients and rosemary. Add oil and mashed parsnip to flax mixture, and stir until incorporated.
2. Add wet into dry, and stir until combined.
3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y’all!)
4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!)

EPISODE CREDITS:

Written and Cooked by
Emma Jane Gonzalez
Sasha Winters

Directed by
Dylan Marron

Director of Photography
David William Turner

Executive Producer
Doug Anderson

Directeur de Cuisine
Megan Stein

Cast

Sasha Sasha Winters
Emma Emma Jane Gonzalez
Jordyn Janna Emig
Kate Ruibo Qian
Vicky Ashley Brooke Roberts

Producers
Mike Dean
Brian Diliberto
Michele Friesz
Tate Garibyan
Karl Halpert
Maureen McGinn
Erik Rydholm
Brent Spechler
Rubyn Wasserman
Morgan Winters

Production Manager
Rubyn Wasserman

Production Coordinator
Kate Behm

First Assistant Director
Mike Dean

Gaffers
Todd Oravic
Ryan Wood

Second Camera
Brandon Jones

Sound
Doug Anderson

Edited by
Pinar Comezoglu
Adam Goldman
Sasha Winters

Original Music by
Chris Rubeo

Colorist
David William Turner

These Credits (design)
Brian Fabry Dorsam

Special Thanks
William Cooksley
Kate Fogler
Andrew Kluger
Joe Lanza
Abby Rosebrock
Diane & Tony Turner
Daily Press Coffee
Pine Box Rock Shop

This episode was made possible by the generous donations
of more than 300 Kickstarter backers. Thank you!

Visit eatourfeelings.com for more recipes and videos!

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Eat Our Feelings: Sandwich Time

Find us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eatourfeelings
For recipes, scroll down or visit www.eatourfeelings.com.
EPISODES: Heartbreakers (vimeo.com/eatourfeelings/heartbreakers), Brunch (vimeo.com/eatourfeelings/brunch), Valentine’s Day (vimeo.com/eatourfeelings/valentine), Cleanse (vimeo.com/eatourfeelings/cleanse)

RECIPES:

Sasha’s Grilled Goat Cheese with Lemon Garlic Tomatoes and Avocado

INGREDIENTS
• 4 slices Country white bread
• 1/2 avocado, sliced.
• 1/2 lemon, juiced
• 1 beefsteak tomato, sliced
• 4 cloves garlic, minced

DIRECTIONS
1. Heat up olive oil over low to medium heat. Add garlic and sautee for a couple of minutes until soft. Take care not to burn the garlic because the taste will turn from sweet to bitter. Add the lemon juice, stir, then add your tomato slices. Cook the tomatoes for a couple of minutes on each side. You want them to get soft but not so soft that they are falling apart. Set aside, pouring most of the garlic lemon sauce over them to marinate but leaving some in the pan for grilling the sandwiches.
2. Assemble the sandwiches, making sure to include some garlic lemon sauce when adding the tomatoes.
3. Grill the sandwiches over medium heat. You may need to add more olive oil to the pan. I like to put some heavy jars or another pan on top of the sandwich to press it down while grilling. Grill for 3-4 minutes on each side, or until golden brown.
4. Eat immediately.

Emma’s Roasted Red Pepper and Sweet Potato Soup (vegan)

INGREDIENTS
• 2 red bell peppers
• olive oil
• 2 carrots, medium dice
• 3 stalks celery, medium dice
• 1 medium sweet potato, peeled, medium dice
• 1 medium yellow onion, medium dice
• 4 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp coriander
• 6 cups, vegetable stock
• 1/4 cup cashew meal
• salt, to taste
• zest of 1/2 lemon

DIRECTIONS
1. At 400, roast peppers until the skin has blackened (about 45 min-1 hour). Cover peppers to steam for about 20 minutes. Discard skin and seeds. Roughly chop pepper.
2. Over medium-high heat, sauté onion, celery, carrots until soft (about 5 minutes). Stir in sweet potato, pepper, and garlic, and cook for about 2 minutes. Add spices.
3. Add vegetable stock, and bring to a simmer. Add cashew meal and salt, to taste. Simmer on low for about 20 minutes. Stir in lemon zest.
4. Blend until completely smooth. Serve.

CREDITS:

Written, directed and cooked by
Emma Jane Gonzalez and Sasha Winters

Director of Photography
David William Turner

Executive Producer
Doug Anderson

Sound
Doug Anderson

Gaffer
Mike Dean

Editing
Sasha Winters (with lots of help from Adam Goldman, Doug Anderson and David William Turner)

Original Music
Chris Rubeo

Theme song by Emma and Sasha

Produced by
Tate Garibyan and Andrea Mazzocca Grespan

Cast
Michael Guagno
Kailee Ayyar
James Isaac
Joe Gallagher
Alice Freda
David Smithyman
Andrea Mazzocca Grespan
Emma Jane Gonzalez
Sasha Winters
and Owen Scott as the Police Officer

These Credits
Brian Dorsam

Special Thanks
Morgan Winters
Hunter Canning
Adam Goldman
Brian Dorsam
Tsipora Nemes
Jennifer Ella Kauffman
Florrie Funk (Emma actually likes smelling like soup and is sorry that she ever implied otherwise. Thank you for sending her to school with real food)

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The Antlers & Nicole Atkins – Hounds

The Antlers & Nicole Atkins
Song: Hounds
Album: Burst Apart

Directed by: Adam Hall

Frenchkiss Records 2011

Likes: 25

Viewed: 5017

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Monk’s Meats: A Vegetarian Butcher Makes a Case for Wheat Meat

“Seitan isn’t a meat replacement, it’s a food stuff in its own right.”

Meet Chris Kim and Rebecca Lopez-Howes, the co-owners and seitan specialists behind Monk’s Meats, a vegetarian butcher shop – with plans to open a storefront – in Brooklyn, New York. Monk’s Meats is on a mission to supply home cooks and local chefs with meatless raw materials made with a foodie in mind, whole foods made with integrity and a passion for flavor. Dissatisfied with the seitan options at grocery stores, Chris and Rebecca started making their own version at home three years ago, getting so good at it that they decided to launch a business. I’m glad they did.

Watching them make artisan seitan is a fascinating process, both very physical and very tedious. But, according to Chris, “It’s fun!”

On a daily basis, Monk’s Meats produces between 100 to 150 pounds of seitan, hand-delivering them to restaurants, customers and a handful of retail shops around the city. I’ve tried all of their flavors, and each one of them stands out distinctly – enhancing stir-frys, sandwiches, salads, soups, omelettes – you name it – with a great source of protein. Oh, and the texture is unbelievable too. Perfectly chewy. Firm. Succulent. Like they say, it IS meat. I gotta say, it sure does feel like it. Enjoy the piece.

Thanks so much for watching food. curated.!

FOR THE FULL POST VISIT MY WEBSITE: http://www.foodcurated.com
Say hi on Twitter: http://www.twitter.com/skeeternyc
Chat with me on Facebook: http://www.facebook.com/foodcurated
Monks Meats: http://www.monksmeats.com

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