FreshDirect Giveaway

As any cook knows, the flavor of a dish depends greatly on the quality of the ingredients used. Who doesn't enjoy shopping for fresh, beautiful ingredients for a special meal? However it can be quite a hassle, hand-picking each ingredient, perhaps going to different stores... not to mention the grocery bill might just kill your buzz.

FreshDirect is an online grocer that delivers to parts of Westchester and NJ as well as most of the Manhattan borroughs. They have great organic products and meats, as well as all things you would find in your local supermarket. Go check their website, I think you'll be pleased with their selection.

FreshDirect is now concentrating on expanding its offerings to make life easier for mommy and baby. They have added over 70 new products to their Baby Store, including popular brands of baby food, formula and supplies for the baby bag and the changing table, also available in bulk sizes.

They also have a nutritionist on staff: Eileen Vider, MS, RD is also offering up healthful tips and tricks for new parents including simple and nutritious One-Click Recipes for your baby and tips on feeding fish to your family without fear.

Here is a couple of coupons for you to use, if you want to try out FreshDirect:

New customers:
25% off first two orders (enter code each time)
Promo code: MOMBLOG25
Start: 9/16/08
Expire11/30/08

Current customers:
Free delivery on your next two orders (enter code each time)
Promo code: MOMBLOG
Start: 9/16/08
Expire10/30/08

And that's not all: I have a special treat for you! One lucky reader will win a $100 gift card to shop on FreshDirect! All you have to do is comment below, to be entered in the Giveaway.

You can get additional entries by doing one of or more of the following:
- post about this giveaway on your blog (please use graphics provided below)
- subscribe to this blog's feed (you can subscribe by e-mail, as well)
- add my avatar (see left sidebar) to your blog

<br /><a href="http://unlikelyhousewifecooking.blogspot.com/" target="_blank"><img border="0" alt="Unlikely Housewife in the Kitchen - Fresh Direct grocery shopping giveaway" src="http://i15.photobucket.com/albums/a388/ElyMom/Blog%20design/grocerygiveaway.jpg"/></a><br />

Please add a separate comment for any additional entry, and make sure you include your e-mail address of blog URL so I can get in touch with you if you are the winner!

I am afraid that because of the delivery area and the fact that the gift card is non-transferable, this giveaway is limited to those in the NY Metro Area.

This giveaway will end on Saturday, October 4th. Winners will be posted here as well.

Good luck everyone!





*Web orders only. Limited-time offer. May not be combined with any other offer. All standard customer terms and conditions apply. Offer is non-transferable. Void where prohibited.

Cookbook review: The Mediterranean Vegan Kitchen

Thank goodness going "green" is finally trendy, and no longer shunned as uncool and stupid. Because of this, more and more people are jumping on the eco-friendly bandwagon. Among the popular changes, an increasing number of people is cutting down on their consumption of of red meat and dairy in an effort to contribute to halting or at least slowing down pollution from cattle farming.

But that doesn't mean that your meals have to be made of canned beans and boiled veggies, does it? Or endless packaged veggie burgers. Personally, I think nothing beats a meal made from fresh, juicy produce and rich, fruity olive oil. This may come from me growing up in Italy, in sunny Sardinia, where fresh produce and delicious olive oil abound.

That's why I love The Mediterranean Vegan Kitchen. The Mediterranean diet focuses mostly on fresh produce, seasoning herbs, cold-pressed oils and grains, and this book captures the its vegan beauty. Unlike most vegan books, that contain recipes using vegan meat substitutes and processed soy products, this one features recipes form the Mediterranean that are vegan in their original version. You will find soups, salads, pasta dishes, grains, beans and legumes, side dishes and desserts, all focusing on antioxidant-rich fruits and veggies, olive oil and fiber-rich grains and legumes.

You will never feel like eating healthy is a huge effort when you eat dishes from this book - and when you prepare them for dinner parties you will gather great reviews from vegetarians and omnivores alike, the latter never feeling like you are "forcing your health-freak stuff" on them, because the recipes are so flavorful and simply fabulous.

Afterall, who could criticize anyone who tempts them with appetizers like Wild Mushrooms Spread with Croutons and Bruschetta with Tomatoes, Black Olives and Marinated Artichokes during the before-dinner mingling, then serves colorful, delicious dishes like Farfalle with Sauteed Radicchio, Fennel and Toasted Walnuts and Provençal Tian of Chickpeas, Eggplants, Tomatoes and Olives; and then, just when they thought it coulnd't get any better, their hostess ends the meal perfectly with a Plum Tart in Phyllo and a Greek Currant Cake?

And that's not all: in this book you will also find delicious soups, creative salads and tons of side dishes that you can use also as part of your non-vegan meals. But please, don't let the long names fool you: most of the recipes in this book are easy to prepare and don't require hours in the kitchen, nor fancy ingredients - proof that simple ingredients can still be at the base of a fantastic meal.

Go on, get your copy. You won't feel guilty - after all, it's practically a health book *wink*

Giveaway winners!

Thank you to all those who voted! The poll and giveaway are now closed, and the winners are:

(drum rolls)

For the cupcake cookbook

Mrs. Mogul!


For the Thai cookbook

Alyce of At Home with Books!

Congratulations ladies!

Recipe: Risotto alla Milanese (a.k.a. Saffron Mushroom Risotto)

Saffron Risotto Milanese Style
Originally uploaded by Beholder

Risotto is one of the most popular dishes ordered at Italian restaurants - particularly outside of Italy. There are many different kinds, but Risotto alla Milanese is well known as a delicious traditional Italian dish.

Here is the recipe for Saffron Risotto using dried mushrooms, the most popular and well-known version. I am sure you will find it surprisingly simple to master - and then this dish won't have to be an occasional treat anymore!


Ingredients for 6 people:
- 4 Tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cups uncooked Arborio rice (Carnaroli will work as well)
- 6 oz dry white wine
- 2 1/2 pints meat broth or very good vegetable broth
- 1/2 cup dried Porcini mushrooms
- 2 sachet saffron powder (or 1/2 tsp saffron strands*)
- 1/2 cup or more of fresh Parmesan cheese
- freshly grated black pepper to taste

Preparation:
1. Warm up the broth in a pot, and leave nerby on very low heat, so that it stays warm but doesn't evaporate. Add the dried mushrooms to the pot.

2. In a wide pot or deep pan, warm up the oil and sauté the onion until golden. Lower the heat a little, add the rice, stirring often, and let it toast until it sounds kind of like sand.

3. Add the wine, stir and let the alcohol evaporate and the rice absorb the liquid.

4. Lower the heat to simmer and start adding the hot broth, one or maximum two ladles at a time, stirring after each addition, and letting the rice absorb the broth before adding more.

5. Continue for about 15 minutes. At this point, you shouldn't have a lot of broth left. Dissolve the saffron in a ladle of broth and add to the risotto, stirring occasionally.

6. Continue with the rest of the broth until the rice is tender but still slightly chewy (Arborio takes about 20 minutes, counting from when you started adding the broth). Remove it from the flame and let it rest for 2-3 minutes.

7. Add 1/2 cup of Parmesan and stir well. Serve the rice and grate black pepper on top of each portion. Serve with additional Parmesan at the table.

Buon appetito!


*Note: I prefer to use powder because it gives a brighter and more even color, however if you can only find strands, use 1/4 teaspoon of strands for every sachet of saffron recommended, and proceed as follows:
as you start cooking, remove 1 cup of hot broth from the pot and pour it into a coffee mug, add the strands and let them steep for 20 minutes or more, until the rice is almost cooked. Then add the saffron broth as you would in step 5 and continue with the recipe.
Thank you to Sharon, for asking about this!


Tips:
- if you prefer a milder mushroom flavor, soak the dried mushrooms in a bowl of warm water for 10 minutes (instead than in the broth), then drain them and discard the water (or you may save it and freeze it to use in another dish if you like). Alternatively, you can use dried chanterelle mushrooms instead; they have a milder flavor but still blend very nicely with the dish.
- if you can't have dairy, try adding nutritional yeast instead: it has a cheesy flavor and is rich in B vitamins. Start with a little though, because it has quite a strong flavor and not everyone likes it.
- if you prefer your risotto to have a very mild flavor you can reduce the wine to 4 oz, or decrease the saffron to 1 packet.

Kitchen Confidential: the stuff you really need

Years ago, while living in Switzerland, we moved from a big house in the countryside to an apartment in Zurich. Having to downsize my kitchen, I found myself getting rid of a lot of kitchen utensils and vowed never to buy anything I wouldn't use at least weekly ever again.

I thought back to that yesterday, when I noticed how many items were on someone's Wedding Registry and wondered if they would ever use them.

It can be daunting for someone moving into their own place for the first time to figure out what is useful and what is superfluous when it comes to kitchen equipment. This is my must-have list:

- silverware, glasses, plates, coffee mugs
- 2 bowls: one large, one medium
- a small cast iron pan (great for eggs and sauteeing - once well seasoned you use very little fat)
- 4 stainless steel pots: 2 medium, 1 large, 1 small
- a stainless steel pan
- a large colander
- wooden utensils (so you don't scratch your pans)
- a set of knives including a chef's knife, a bread knife, 1-2 paring knives
- a vegetable peeler
- two cutting boards (one for meat, one for produce)
- an immersion blender - better yet, one with whisk attachments. You can make smoothies, creamy soups and cake/cookie batter with just one piece of equipment.
- a pressure cooker (so the 2-hour soup/sauce recipes only take about 40 minutes)
- a coffee press (if you drink coffee)

That's it. If you enjoy baking, you can get a baking pan and/or a cupcake pan. DO NOT get stuff because you think you might use it.

Get started, get comfortable and take it from there.

What are your "must have" kitchen essentials?


P.S. Don't forget to enter my giveaway!



photo credit: puck90