Après Fête: The Chalkboard Mag

March 11, 2013

"In the Veggie Kitchen" Easter Brunch

Spring is officially here. The farmers markets are shifting, filling up with asparagus, peas, rhubarb and sweet strawberries. I couldn't be more thrilled, especially because it's just in time for Easter, which comes early this year. To kick off the new season, I teamed back up with The Chalkboard and Jenni Kayne to teach another cooking class for their 'In the Veggie Kitchen' series. We focused on Easter Brunch recipes, all of which you can find on Jenni's blog Rip Plus Tan (along with her and Amy's pretty Easter table). Brunch is a great moment for a vegetarian meal since farm eggs can be the star and they truly are the perfect food. Combined with colorful spring vegetables, it's a terrific follow-up to an egg hunt. You can also check out my Easter Timeline at the Chalkboard for lots of make ahead tips! Amy created recipes for an amazing array of natural egg dyes which will make a beautiful Easter basket, as well as adorable floral headbands that rival any Easter bonnet (I just may have stolen one). My most original recipe is for my new favorite spring cocktail: a rhubarb fizz (click here for recipe). I have to admit, I'm not much of a mixologist (I can't even claim to know how to make a mean martini) because I always rely on Greg (who wouldn't?). But I figured it's time to step up my game and have a recipe of my own. The combination of Hendrick's gin, rhubarb, lemon, celery bitters and egg whites make for a nice sweet to tart ratio, with a pretty pink hue. Just the right thing to hold while wearing your Sunday best!

The Menu

sips

rhubarb fizz

hendrick's gin, rhubarb, lemon, egg white, celery bitters

snacks

beet dip & artichoke pesto dip

baby spring vegetable crudités

to share

chanterelle & leek frittata with thyme

farro, english peas, ricotta salata, walnuts & mint

grilled asparagus with parmigiano reggiano & lemon

buttermilk smashed fingerling potatoes with melted spring onions

spring green with edible flowers, cara cara oranges & champagne vinaigrette

sweet

lemon almond olive oil cake

favor

strawberry rhubarb jam

November 11, 2012

Vegan Thanksgiving For All

When Jenni Kayne and Kate Mulling of The Chalkboard asked me to teach a Thanksgiving cooking class for their new series 'In the Vegan Kitchen', my immediate response was 'Yes!' (and how flattering). But then I got nervous. Not only am I not a vegan 'expert', I'd never taught a class before. Despite years as an actress, I get shy in front of a group (especially knowing there would be a camera involved). To calm my nerves, I decided to focus on what I do know: the flavors of Thanksgiving. Nothing says Thanksgiving to me more than my great grandmother's famous Pumpkin Praline Pie (see last year's post for the original recipe). I started from there and figured out a way to turn half and half and butter into a vegan counter part that was still worthy of my family's traditions; I think the results are solid! From there, I created recipes for appetizers, squash soup, brussels sprouts, cranberry sauce, and stuffing. The key to vegan cooking isn't about using a bunch of strange, new substitute products; for me, it's about focusing on great produce and familiar tried and true techniques. Amy further alleviated my nerves by designing recipe cards for everyone in the class to take home (even if the recipes sucked, at least they would be presented in a pretty fashion!). Luckily, the recipes turned out well and the class was a success. I know that entertaining can be stressful, so I created a Thanksgiving Timeline to figure out how to get it all done! Jenni set a cozy table with succulent filled pumpkins; read more about the how-to details and table settings on her chic blog Rip Plus Tan. After the class, we all sat down to enjoy the meal and oohs and ahhs about the mushroom & leek stuffing solidified what I already knew: with enough sage and cornbread, no one will miss the Jimmy Dean sausage. For all of the recipes, click on the links below!! Happy (Un)Turkey Day!!