Ford sent me on a #onetankadventure to the Hudson Valley to check out all the best food destinations there and I think I ate better that weekend than I have in a long time.
First I went to the Culinary Institute of America where, after a tour of the gorgeous campus, I joined a real class and made fish chowder with them. It was a dream come true for me. The students and teacher were so kind, and wait til you see what they thought of my soup!
The next day I went to Damon Baehrel’s for a 15-course meal that blew my mind. Everything he serves — and he does it all on his own, from gathering to prep to cooking to serving to cleaning up — comes from his property. Everything. All the sauces, powders, seasonings… and even the three kinds of sap that I drank. You have to see the video to believe it.
And then last but not least I stopped by the Farm Box for some famous juice shots and then made my way to Crimson Sparrow for an incredible, seasonal dinner. Watch how I didn’t miss a beat, or a meal, even after the two previous days of gorging.
Should you be in that neck of the woods I highly recommend any and all of these places for your own #onetankadventure. These people take food seriously, and it shows. Everything is healthy, locally-sourced, and most important, delicious. I hope you’ll watch all three videos and let me know what you think!
Man, these were good. I changed Brian’s definition of a burger when I made these for us. I haven’t had a burger (a meat one) in years, but these are just as hearty, just as juicy, and just as satisfying as their (ahem, unhealthier) counterparts.
They’re super easy to make and even more versatile. I served them on a bed of kale with sliced tomatoes and some homemade spicy dressing. (I’ll post that recipe soon, but it’s a mixture of vegenaise, lemon juice and sriracha.) You could easily put them on a bun if you like, with ketchup and mustard as you would a burger of meat perhaps, or you could serve them atop any green.
The original recipe is from Gwyneth Paltrow’s Goop, of which I am a huge fan, but you’ll see I adapted it a bit.
Vegan Quinoa + Chickpea Burgers
- 1 can cannellini beans
- 1 cup cooked quinoa
- 1/4 cup breadcrumbs
- 2 shallots, diced
- 1 TBSP minced garlic
- 1/2 teaspoon fennel
- handful of parsley, chopped
- olive oil
- salt and pepper
- juice of 1 lemon
- Place a large frying pan over medium high heat and drizzle with ~2 TBSP olive oil. Add shallots and cook for a minute. Add garlic and fennel cook for another minute until the herbs are aromatic. Remove from heat and cool.
- Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley, lemon juice and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. Season with salt and pepper and add plenty of sriracha, too.
- Form the mixture into small patties, about the size of your palm and about an inch thick.
- Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil. Cook the patties in batches for about 3 minutes on each side until nice and golden brown.
A Recipe From Jamie Shupak | www.thetvdinner.com
It’s Friday! Happy Friday!
What better way to end the week/start the weekend than to be featured on Immaculate Infatuation. If you haven’t heard of these guys, then I’m not sure where you’ve been — but it’s time to get familiar. They are the friends you turn to for the best restaurant recommendations and trust me, they know their stuff. These guys love to eat and they love to instagram what they eat. My kind of people.
Anyway I picked five (okay, six) restaurants that I love in New York, along with my five favorite people on Twitter. Check it out, check them out, and cheers to the freakin’ weekend. #EEEEEATS
My novel TRANSIT GIRL, loosely based on the year of my life that I was single, is now available wherever e-books are sold!
You can read the full summary on my website, along with all the press and blurbs, or you can go directly to Amazon, Barnes & Noble, or iBooks to order it.
It’s time for episode 7 of TV Dinner on ulive and this one is going to blow your mind. It’s quinoa for breakfast. Maybe you’ve already had it and you’re all, Jam, you’re mad late to this. But for those of us who always thought of quinoa as a dinner food, this is a game-changer. The woman behind it? My new friend Liz Stein, founder of the incredibly successful and delicious granola company Purely Elizabeth. All of their food is free of soy, dairy and gluten and certified vegan as well. (Try the pumpkin fig granola and you’ll never eat another kind again.)
It’s time for episode 6 of TV Dinner and one of my favorite meals to cook at home: spicy corn salad with shrimp and avocado. You know I love me some Mexican food. But unfortunately it’s not always the healthiest cuisine. In fact it’s usually not. Which is why my friend Falcon, a chef and restaurant consultant, was the perfect guest for this episode because he specializes in making low-cal, healthier versions of our favorite foods.