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Carole Murko

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Stockbridge, Mass.

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Carole Murko is the creator, host and executive producer of the weekly radio program "Heirloom Meals," a storytelling show she created to share treasured family recipes, stories and tips … "savoring yesterday's traditions today," on NPR affiliate Robinhood Radio, WHDD, 91.5 FM in Sharon, Conn. A culinary artist who learned how to cook by observing her mother and grandmother, Carole captures their passion for cooking, entertaining, and feeding friends and family, and translates it into her own special way of honoring the traditions she loved as a child. She regularly appears as a food expert and demo chef on Newschannel 13, the NBC affiliate in Albany, New York. Carole developed and was host of a 16-video series featuring diabetes-friendly heirloom recipes for Liberty Medical that launched on its website in November 2011. She executive-produced and was host of Heirloom Meals’ "Thanksgiving and Heirloom Meals' Christmas," scheduled to air on 90% of the public televisions stations across the nation in November and December of 2012. She writes for Edible Berkshires and blogs most days. Carole holds a bachelor's degree in economics and a minor in art history from Smith College, a master's degree in International Economics from New York University and the Chartered Financial Analyst (CFA) designation. Before founding "Heirloom Meals," Carole had successful careers on Wall Street and in interior design and decoration.

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A Family Firmly Rooted In Thanksgiving Image

Heritage has many meanings, encompassing not only our cultural and ancestral connections, but also the breeds of livestock our forefathers raised. Carole Soule is that rare individual whose life intersects both. Carole is a 13th-generation Mayflower descendent whose family heritage is deeply tied to its origins and she is a farmer who raises heritage breed cattle as well.

Carole’s lineage began with George Soule, an indentured servant who survived the journey to Plymouth and became one of the signers of the Mayflower Compact. Carole notes the Soule genetics must be strong because there are about 30,000 Soules who trace their roots back to George. That is one prolific progeny.

Thanksgiving memories

Carole’s grandparents’ dining room table was the center of all the family holidays, especially Thanksgiving. The table took up the entire room, and one needed to skirt around the edge to get to the other side. To have a personal connection to the very first Thanksgiving was not lost on Carole or the Soule family. It was worn like a badge of honor. They are proud to share that they are connected to the origins of our country.

As a child, Carole recalls piling into her family’s tiny Renault , all three siblings squished in the back seat for the three-hour drive from Bedford, Mass., to Hillsdale, N.Y., where her grandparents, Ida and Charles Soule, lived. At Thanksgiving, the table was always piled high with food, but the dishes Carole remembers most are her grandmother’s homemade cranberry sauce and creamed onions. The cranberry sauce is simply equal amounts of cranberries and sugar with a little cornstarch. It is cooked until the cranberries are soft, then the dish is cooled.

The creamed onions, though, are Carole’s favorite. They are rich and thick, and all kinds of yummy.

Creamed Onions

Prep time: 15 to 20 minutes

Cook time: About 1 hour, 10 minutes

Total time: About 1 hour, 30 minutes

Yield: 8 to 10 servings

Ingredients

3 pounds fresh pearl onions

3 tablespoons olive oil

1 teaspoon salt

1/2 cup beef broth

2 tablespoons butter

1/4 cup all purpose flour

3 cups milk

1 bay leaf

1 teaspoon thyme

1/4 teaspoon pepper

2 teaspoons apple cider

Directions

1. Preheat oven to 375 F.

2. Peel onions and trim both ends.

3. Add 1 tablespoon of the olive oil and 1/4 teaspoon of the salt to the onions.

4. Layer onions in pan large enough to fit in one layer.

5. Place in oven; roast for about an hour, stirring occasionally, until onions are soft and brown in spots.

6. Remove the pan from the oven, add broth.

7. Roast for 10 minutes more.

For the cream sauce:

1. Melt butter and 2 tablespoons olive oil in large saucepan.

2. Add flour and whisk until the mixture bubbles and is free of lumps.

3. Add milk, bay leaf, thyme, pepper and salt.

4. Boil, whisking often. Thicken to consistency of thick gravy. Remove from heat. Discard the bay leaf.

5. Add the roasted onions and any broth from the pan to the cream sauce. Stir in apple cider.

6. Serve warm

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The Miles Smith Farm store is solar powered and heated. Credit: Miles Smith Farm

Old-fashioned farm, cattle

It was those same car trips across the state of Massachusetts that began Carole’s love affair with cows. Across from her grandparents’ house was a pasture full of beautiful doe-eyed cows. Carole would visit with the “girls” whenever she could.

Fast-forward a few decades and Carole and her husband bought an 1850s farm called the Miles Smith Farm in New Hampshire. Her dream and vision was to go back to the old-fashioned way of raising animals She knew it would begin with an easy-to-raise heritage breed — the Scottish Highland. There would be no antibiotics, no corn. Just grass.

The Scottish Highland breed is hearty. The breed’s shaggy coat helps protect them from the elements, which means they don’t need a layer of fat to keep warm and, instead, produce lean beef that is low in cholesterol.

Carole’s herd is grass-fed, even in winter. She leaves many of her grass fields uncut for winter grazing. The cows paw through the snow to find their food. The breed is adaptable to a wide range of conditions and are equipped to forage and to live without shelter. Feeding on grass rather than hay also saves money, from the cost of fossil fuels to plant and harvest the hay to the cost of the seed. It is a perfect “circle of life,” too — while the cows are grazing, they are also fertilizing the field. Most hayfields are generally commercially fertilized, which costs more money.

Carole has found a win-win solution in this method. Plus, this heritage breed is well-suited to her state. The mountainous parts of New England are perfect places for these cattle because they can easily maneuver around the rocky outcroppings and graze on the hillsides, which are difficult to mow and cultivate.

Each year, the Miles Smith Farm slaughters 120 cows. They sell the meat through several channels: meat community supported agriculture (CSA) programs; wholesale customers including schools, regional hospitals and restaurants; and direct to consumers through their on-site, solar-powered store.

Carole has just received a USDA grant to work with a heritage pork farmer to create and sell a beef-pork mix. Carole shares that her new venture’s tagline is: “A burger that squeals with flavor.” She is again tapping into an old-fashioned tradition: Many people used to blend pork into their lean beef to create juiciness and flavor.

The Soule heritage is alive and well in Carole, in both namesake and familial traditions. Just as George Soule was drawn to a life in the New World, Carole has been drawn to a life on the land, an old-fashioned breed and traditional farming methods. Perhaps there is more to the Soule heritage than we will ever know. One thing is for sure, Carole is grateful for her heritage and her heritage cattle.

Main photo: Miles Smith Farm owners Carole Soule and Bruce Dawson, with Missy, a Scottish Highland breed cow. Credit: Miles Smith Farm

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Thriving On Love And Olive Oil Image

Are olives an aphrodisiac? My research suggests they are not, but for Andrea Pupek and Fabio Cimicchi, they most certainly were. Andrea’s Global MBA thesis project, a comprehensive marketing plan for Fabio’s family olive oil business, resulted in love, marriage and now a vibrant olive oil export business, Caselle Italian Imports.

Andrea’s mother knew early on that Andrea would travel the globe when at 13 she became a student ambassador of People to People. Her parents provided her with roots and wings. Her roots were firmly planted in Western Massachusetts, and her wings took her to Italy.

Family’s pierogi ‘factory’

Andrea recalls the strong ties her family had to her paternal grandmother, her babci. Her favorite memory with her babci is what she calls “the Pupek family pierogi factory.” As with many family recipes, none were ever written for the pierogis. Andrea had the foresight when her babci started forgetting things at 92 years old to document and photograph the pierogi factory. A legitimate recipe now exists, and an indelible memory was forged between Andrea, her sister and their babci.

Family values were the centerpiece of Andrea’s upbringing. Even after her parents divorced they continued to celebrate the holidays together. This exceptional situation of support, love and respect was one Andrea would find among the olive groves in Orvieto, Italy.

Andrea’s thesis work took her to Italy — to the Cimicchi family — to develop a business and marketing plan for the export of their olive oil. She never imagined that one of the Cimicchis would become her husband or that she would call Orvieto home.

The transition she says was easy.

Fabio’s family’s values echoed hers. His family is emotionally and physically close, resembling what one might imagine a prototypical, multi-generational Italian family to be. Sunday lunches are a ritual. It anchors the family solidly in their generational traditions of meals that are simple, but long and delightful. There are multiple courses that include some form of roasted chicken, potatoes and, of course, a homemade pasta dish.

Marriage of family traditions

At the holidays, Andrea integrated her family’s Christmas cookie-making traditions into the Cimicchis’ traditions. When Andrea and Fabio traveled to the United States for the holidays, she made sure to include one of the Cimicchi family’s Christmas Eve favorites – chocolate spaghetti – in her family’s festivities. Imagine spaghetti with olive oil, chocolate, walnuts and sugar paste. Now that’s a decadent tradition worth importing.

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Le Caselle, located in the Umbria region of Italy, has 195 acres of olive trees and vineyards (and Ozzy, the dog, keeps all of the animals on the estate in line). Credit: Andrea Pupek

The love affair has produced much more than the fusion of family values and food traditions. It has also resulted in the creation of Caselle Italian Imports. The Cimicchi family owns more than 195 acres of land, planted with more than 2,000 olive trees.

Le Caselle is located the between Orvieto and Castel Viscardo in the Umbria region, which is known for its olive oil and is frequently referred to as the green heart of Italy.

The Cimicchi family’s ties to Le Caselle date as far back as the 1700s when the family came to care for the land under Knight Guiscardo, who was himself hired to protect the land for the church. The land changed hands a few times among a small group of families, but Fabio’s great-grandfather Alessandro ended up owning the majority of the original Castel Viscardo estate. In 1984, Fabio’s parents purchased the rest of the family land that makes up the original Le Caselle estate from Uncle Guiseppe Cimicchi, with the goal to produce wine and olive oil.

Family’s olive oils

The Cimicchis produce two types of olive oil for sale: Madonna Antonia, which is made from 100% moraiolo olives, and Olio delle Caselle, their signature Umbrian blend. The blend is a closely held, secret family recipe perfected over several generations, using just the right proportions of moraiolo, leccino, frantoio and rajo olives. Olio delle Caselle has a golden color with a tinge of green.

When tasting the olive oil, Fabio told me to slurp the olive oil along with some air. Adding the air emulsifies the oil and allows it to spread across your entire mouth for a full taste bud experience. The taste was smooth and fresh, with a little spicy aftertaste. Delicious. It is perfect on young greens and tomatoes, in salad dressings and soups, and as a dip for crusty Italian bread.

With the matrimony of Andrea and Fabio, and the loving support of close family friends, Caselle Italian Imports was born. Andrea put her masters thesis to work, sharing the amazing fruits of the Cimicchis’ labors with the wider world. Caselle Italian Imports also offers other Italian specialty products, such as traditional balsamic vinegar from Modena.

Main photo: Recently harvested olives from the Cimicchi family’s Le Caselle estate in Italy. Credit: Andrea Pupek

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How To Create 4 Garden-To-Table Delights Image

Let the ingredients speak. It is something my Nana always urged. What better time than late summer and early fall to allow your garden to dictate your menu.

If you are growing vegetables, much of the wait is over. Cucumbers, tomatoes, beans, eggplant, onions and much more are streaming in. Herbs, too, are abundant and running wild — tarragon, basil, lavender, mint, lemon balm, oregano, sage, rosemary, parsley, cilantro. The list is almost endless.

I want to hoard. I am afraid to eat it all for fear there will be no more. But I resist that instinct and step into the garden and let it speak to me. What is ripe right now? What can I preserve for the January meals? What do I want to eat and make right now with my garden bounty? And herein lies the secret — nothing is better than garden-to-table menu making and recipe creation.

Each day I peruse the garden and decide what’s for lunch or what’s for dinner. With the abundant zucchini and onions, and freshly laid chicken eggs, I whip up a simple frittata finished off with assorted herbs. It does the trick for lunch. A dinner could be a lamb burger, prepared with mint and rosemary, and served with an arugula and watermelon salad, and corn on the cob. Perhaps, I will turn tomatoes into a luscious sauce with basil and a touch of cream and serve over fettuccine. Or prepare stuffed peppers with black beans, rice and fresh herbs.

The trick is not to get bogged down with the recipe. Sometimes, if I need a little inspiration, I will page through a few cookbooks and even Google an ingredient. We are lucky to live during a time of readily available recipes. By reading several, it helps trigger creativity. I have included recipes with the hope that they serve as guides, not rules, to inspire you to discover the flavor profiles that work well together. I urge you to have at it in the kitchen. With the freshest of ingredients, you need not fear the results.

Carole Murko's Stuffed Peppers With Black Beans and Rice is inspired by garden-fresh vegetables. Credit: Carole Murko

Carole Murko’s Stuffed Peppers With Black Beans and Rice is inspired by garden-fresh vegetables. Credit: Carole Murko

How a recipe develops

The garden is producing food faster than we can eat it. Other than tomatoes, two of the most abundant crops are kale and corn. One day I had people over for dinner and didn’t have fixings for a green salad so I decided to use my kale. But kale is tough. I remembered reading that salt and lemon tenderized the kale … and the rest is history. My Corn and Kale Salad recipe was born. Simple, delicious and healthy.

Corn and Kale Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 6 to 8 servings as a side

Ingredients

  • 8 to 10 stalks of kale, stems removed and leaves cut into bite-sized pieces
  • 1 teaspoon sea salt
  • Juice of ½ lemon
  • 2 to 3 tablespoons butter
  • 3 to 4 ears of leftover corn, kernels removed
  • 1 tablespoon minced tarragon
  • Pepper to taste

Directions

  1. Place kale in your serving bowl. Sprinkle sea salt all over kale and massage into the kale for 1 to 2 minutes. The massaging helps to tenderize the kale.
  2. Sprinkle with the lemon juice and set aside.
  3. When ready to serve, heat up butter in a skillet, add corn and sauté until warm and beginning to brown slightly. Add tarragon and then toss in with the kale.

An heirloom meal’s moment

My friend David Moore asked me to cook up a casual dinner, saying, “In the interest of this being an heirloom meal, I thought you should make corn pudding. It’s our family’s favorite heirloom food.” I said, no problem. I adapted his “non-recipe” into a workable one.

You can only imagine how surprised I was when Moore put the corn pudding on the table. I proclaimed, “Shouldn’t we wait until after the main course?” To which Moore responded, “It is part of the main course.” And I burst out laughing, admitting I thought it was dessert and I even made whipped cream to go on top.
 And boy was it delicious. This is a keeper and I was told it was better than his dad’s!

Corn Pudding

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 to 8 servings as a side

Ingredients
4 ears fresh corn shucked and cut off cob (or 3 to 4 cups frozen kernels, thawed)
4 farm fresh eggs
1 cup heavy cream
½ cup whole milk
1 tablespoon vanilla extract
6 tablespoon organic sugar
½ stick butter
2 teaspoons baking powder
1 teaspoons salt

Directions
1. Preheat oven to 350 F.
2. Butter a square 8-by-8-inch baking dish.
3. Blend all the ingredients in a food processor for about 3 to 5 minutes until corn is nicely blended while still retaining some texture. Pour into baking pan and bake until golden brown, about 35 to 45 minutes.
4. Cool and serve warm as a side or as dessert.

Tarragon Chive Pasta Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings as a side

Ingredients
1 pound tri-color rotini
¾ cup olive oil, divided; ¼ cup to toss with pasta, ½ cup for the dressing
1 cup scallions, sliced
¾ cup chives, minced
¼ cup tarragon, minced
1 tablespoon Dijon mustard
¼ cup champagne vinegar
4 cloves garlic, minced
1 teaspoon sugar
Salt and pepper to taste
Red pepper flakes to taste

Directions
1. Cook pasta until al dente. Drain and toss in a large bowl with ¼ cup of olive oil. Cool. Add scallions, chives and tarragon.
2. Whisk together the mustard, vinegar, garlic, sugar, salt, pepper and red pepper flakes. Slowly add in the ½ cup of olive oil in a stream until incorporated. Pour over pasta and mix.
3. Best if pasta sits at room temperature for at least 4 hours or chills overnight. Bring to room temperature before serving.

Late Summer Roasted Heirloom Tomato Risotto

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 generous dinner servings or 6 side servings

Ingredients
1 quart cherry tomatoes, halved or 4 cups tomatoes, quartered
3 tablespoon olive oil
2 to 3 cloves of garlic, minced
¼ cup fresh basil leaves, chopped
½ teaspoon salt
¼ teaspoon pepper
2 to 2½ tablespoons of butter or olive oil (I use both, 1-plus tablespoon butter, 1-plus tablespoon of olive oil)
¾ cup of a mix of shallots and onions, chopped 
(I used 2 shallots and 1 small onion)
2 cups of Arborio rice
½ cup white wine
8 cups chicken stock
1 cup Parmesan cheese
Salt and pepper to taste

Directions

1. Preheat oven to 350 F.
 Clean and halve the cherry tomatoes. 
Toss with olive oil, garlic, basil, salt and pepper. Spread over a baking sheet lined with parchment paper.
 Roast for 25 minutes.
2. While tomatoes are roasting, heat butter and oil in a large saucepan or risotto pot over medium flame. When butter is melted, add chopped shallots and onions. Sauté for 2 to 4 minutes until translucent.
3. Add Arborio rice and stir to coat thoroughly with butter and oil; continue to sauté for another minute or so. Add white wine and stir until it is completely absorbed.
4. Next, begin the process that makes risotto creamy. Add a ladle of hot chicken broth and stir constantly until it is absorbed. Repeat until most, if not all, of the broth has been used and the rice is tender but not mushy.
5. Remove from heat, add the Parmesan cheese, fold in your tomatoes (which probably came out of the oven 5 minutes or so ago) and serve immediately.

Main photo: Fresh ingredients from the garden. Credit: iStockphoto / pilipphoto

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Nana’s Creamy Potato Salad Becomes An Heirloom Dish Image

I am a potato salad snob. It all dates to summers as a kid. Those lazy days when life was more casual, the rules  less rigid. Our family spent the summers at our lake house. Mom and Nana seemed more relaxed and so were our meals. Dad was working during the week, so we were pretty much the women and the kids.

Our summer house was modest. I remember the kitchen with its Formica cabinets and white Formica countertops trimmed with red. I thought they were so stylish. But it was the harvest gold range with electric burners that held a particular fascination. I loved watching the coils heat up and playing with the buttons to figure out how many coils lit up when I pressed low versus the all-red of high.

I always saddled up to my grandmother during most of the cooking that happened on that electric range — from her zucchini fritters to her awesome potato salad. That potato salad was a giant mound of creamy comfort. The perfect side to a burger, hot dog or grilled chicken. In fact I preferred it all by itself. As my main course.

Nana would wash the potatoes with the brush reserved just for washing potatoes. I, of course, have continued this tradition and keel over with laughter when someone tries to use it to clean dishes. My reaction, with a giggle is always, “Didn’t you wash your potatoes with a specially reserved brush?” I realize that these wonderful quirky methods create the rich tapestry of our heirloom memories.

A potato salad for any variety

I couldn’t tell you whether the potatoes were red bliss, Yukon Golds, russets or other. They were just potatoes. She put them into the pot, covered them with water, brought them to a boil and then asked me to poke them to see whether they were done. I stabbed away, fishing for the ones at the bottom and trying to have them swap places with the ones on the top. Once done, we drained the water and then rinsed the potatoes in cold water in the colander. I was able to scrape the skins off with just my fingers. This is where I began to truly understand the game of hot potato.

Nana cut up most of the potatoes, leaving a few to be mashed. She used the typical ingredients — onions, celery, salt, pepper, mayo. But her two secret ingredients were sweet pickle juice and hard-boiled eggs. Come to think of it, it’s what made her tuna salad amazing as well.

Nana was always about the presentation. She sliced a red or green pepper and saved a boiled egg to slice on the top. The final step was always four or five taps of the paprika can, and the best summer side dish in the world was ready. You could eat it warm or cold or, in my case, both ways. To this day I snub most other potato salads because nothing lives up to Nana’s creamy potato salad.

Nana's Creamy Potato Salad

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 10 to 12 servings

Nana and Mom always made the best potato salad. Not surprisingly, there was no recipe. They just knew what to do and made it sort of the same every time. The basic ingredients were potatoes, eggs, onions, celery, parsley, mayo and the secret ingredient pickles, pickle juice or relish, depending on what was on hand. I have re-created it with this recipe. My stepson says it's like a creamy, yummy potato-egg salad. Success! Another generation experiences the love and memories that this side dish brings forward.

Ingredients

  • 5 pounds of organic potatoes
  • 1 cup mayonnaise
  • ½ cup pickle juice
  • 1 tablespoon sugar
  • 2 to 3 tablespoons Dijon mustard
  • 5 to 6 hard-boiled egg yolks
  • 1 sweet onion, chopped
  • 3 to 4 celery stalks, chopped
  • ¼ cup parsley,chopped
  • Salt and pepper to taste
  • Paprika for garnish
  • Pickle slices, pepper strips and hard-boiled egg rounds for garnish

Directions

  1. Place whole potatoes into a pot. Cover with water and boil for 20 to 30 minutes until soft. Drain and run cold water over them. Peel and place into a bowl.
  2. "Mash" them lightly so you have a combo of potato chunks and mashed potatoes. Add onions, celery and parsley.
  3. In a separate bowl, whisk together the mayo, pickle juice, sugar and mustard. Pour over potato mixture until well coated. Add salt and pepper to taste.
  4. Mash the egg yolks and add to the potato salad until well incorporated.
  5. Sprinkle with paprika and garnish any way you'd like.

Main photo: Nana’s Creamy Potato Salad. Credit: Carole Murko

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Honor Thy Food. The Road Unexpectedly Taken Image

Honor thy food? I thought I already did that. Food had always been the centerpiece of my existence. I am half Italian. It’s what we talk about. What’s for breakfast? What’s for lunch? What are you cooking for dinner? That was before the life-changing green juice and Rice Biriyani.

I didn’t think I needed to do anything differently. Since childhood, we always ate together as a family. Everything was cooked from scratch with the finest ingredients. We had a garden then, and now I have my own. I laughed when I learned about the Slow Food movement because I had already lived that. Food and family were so central that I created Heirloom Meals, a storytelling platform to share our connection with family recipes, heritage, stories and tips. Who ate better than my family? We had balanced meals with meats, vegetables and a starch. A simple dessert topped it off.

Then food-related allergies struck. My husband Jim developed celiac disease. I became a student of gluten-free cooking and adapted recipes so Jim could eat without noticing a limitation. All was well until I developed stomach issues, the kind the pharmaceutical industry has convinced us can be cured with a pop of a pill.

Intuitively, I knew a change of diet could cure my acid reflux, but adding more dietary restrictions was daunting. I tried eliminating certain foods but eventually cheese and crackers would appear in my shopping cart. I love cheese and crackers. And coffee. How could I give up my morning elixir?

Yet I hadn’t felt quite right, and I questioned why. I ate almost 100% organic foods. I had grass-fed meats, pasture-raised chickens and wild fish. We were gluten-free and had lots vegetables. Why didn’t I feel 100% great?

In early February, I was lucky to be introduced to Nancy Lee, a local herbalist, private ayurvedic, and macrobiotic chef and healer. She was exactly what I needed. I was coming off flu and did not have the energy to embrace a new diet and cooking regime alone. Lee’s program included her coming to my house and cooking one meal a day with me. So I thought, “I want to do this.” What I got was so much more than a cleanse. I learned about eating and spirituality.

Lesson No. 1

Chewing one’s food seems like a simple and basic principle of eating. I never gave it much thought. I’ve always been a speedy eater. I love my food hot. I can’t stand lukewarm food, and I have spent my life inhaling meals. Lee’s first lesson: Digestion begins in your mouth. The word “mastication” popped into my head. M-a-s-t-i-c-a-t-i-o-n.  Hmmmmm … I don’t really chew my food. There is problem No. 1. I don’t even think about chewing. I just experience the flavors as quickly as possible and swallow.

Although I’m deeply grateful for the wonderful food I eat, I have never taken much time to pray over it. I hadn’t looked at the food and imagined how it will nourish and heal my body. I viewed food as the enemy for much of my life. I bought into the media’s view of the perfect woman. I sought a lithe, fit body. It never occurred to me that stopping or pausing before diving into a meal would awaken me to a food experience I had never had. I learned I had been living a warped food contradiction: I loved to make delicious food to nourish others but secretly despised that same food.

Lesson No. 2

Honor your food. Next, chew it. Check, check. The act of eating has become a spiritual experience. I’ve become present with the food. I understand that food has a life essence and energy and that certain foods cleanse and heal organs. The philosophy of honoring our food and treating our bodies with absolute reverence is vital.

My cleanse and restorative regime focused on my digestion, my heart and my hormones. We ate many and varied foods, and we drank three infusions: nettle, red clover and oat straw. Imagine drinking an infusion of red clover, nettles or oat straw every day and allowing them to pack a vitamin and nutritional punch in the most soothing way. Red clover purifies the blood and lowers bad cholesterol. It also is a great source of calcium, magnesium and vitamin C. Oat straw is known to reduce cholesterol, increase libido and strengthen nerves. According to herbalist Susan Weed, 1 cup of oat straw infusion contains 300 milligrams of calcium. Swigging a nettle infusion is said to strengthen bones, thicken hair, clarify skin, ease seasonal allergy symptoms and ease  GERD.

Combined with a green juice in the morning and lunches of such dishes as kichari, Rice Biriyani and mulligatawny soup with sides of steamed carrots, burdock root and daikon radish, and some form of salad, the cleanse was beyond successful.

I am off coffee. People comment that I look 10 years younger. My energy is even throughout the day and I feel happy.

Sample Menu: — Steamed carrots, burdock root, daikon and squash with brown rice and a pressed cabbage salad with sesame seeds.

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From Which Country Is Your Thanksgiving Recipe? Image

Have you ever reflected on who you really are? Not from a psychological perspective, but from an ethnic and ancestral one. I believe that food is among the first elements that connects us to our past and defines us.

Thanksgiving is a perfect time to truly ponder our connection to our ancestral foods. We are a nation of immigrants. While we embrace and give thanks as a nation, many of us also give a nod to our roots with our family Thanksgiving recipes.

I can relate to this firsthand. I grew up in a three-generation household with my Italian grandparents and my parents. Food was the centerpiece of our existence. My Nana and Baba were always referring to their parents and grandparents.

The discussion often centered on food and recipes. Or, what it was like back “then,” when the family had come over “on the boat” and settled in the Bronx. They described the hardships they faced. But somehow I know they also romanticized it a bit. It seemed that “back then” always was  better  than “here, now.” What they were really saying was they cherished those memories. Their stories of food and meals were how they defined themselves.

Italian specialties to appreciate a new life in America

As a child, I heard stories of how the relatives all pitched in to make the Thanksgiving feast, which was really an Italian-American feast. I’ll never forget my grandmother’s mantra, “Many hands make for light work.” Turkey, by the way, was an optional. All the foods came from recipes and techniques handed down through generations.

A typical menu consisted of an antipasto, a soup course, some pasta with meatballs and gravy or my favorite, manicotti, a roast of some sort with vegetables, nuts and fruit for dessert along with Italian pastries from a nearby bakery.

My mom, to this day eschews the turkey. It just isn’t her idea of Thanksgiving. For my ancestors, Thanksgiving was a time to reflect on how grateful they were to be here in the United States. However, they clung to their ancestral roots like a worn, cozy baby blanket by serving their time-tested heritage foods.

Family Thanksgiving recipes that connect to our roots

My story is not unique. I’ve interviewed scores of people who bring their ethnic foods to their Thanksgiving table to honor their ancestral traditions. A family recipe brings a wonderful sense of nostalgia, love, belonging, connection and roots that cannot be denied.

Take Brazilian-born Ellie Markovitch, for instance who now lives in Troy, N.Y. She makes her Brazilian cheese bread, pão de queijo, on Thanksgiving to keep her food roots alive.

“We celebrate the Thanksgiving meal with recipes and stories from around the world,” she said. “That is because all the members in our family were born in a different country. I was born in Brazil; Dmitri in Estonia; Lina, who is 5, was born in France; and Lara, 2, was born in the U.S.”

There’s also Loring Barnes, a 10th direct descendent of William Bradford, the Plymouth Colony governor at the first Thanksgiving, makes her family’s acorn squash recipe and the Barnes family’s baked chocolate pudding — both recipes can be linked to her pilgrim ancestors.

So, in preparation for Thanksgiving, I beckon you to walk down food memory lane with your relatives and discover, if you haven’t already, those foods that connect you to your past. Perhaps adding an ethnic dish to the menu and the story behind it will become the bridge to your past and future. These foods will help define who you are.

Barnes family baked chocolate pudding and "ice cream" sauce topping. Credit: Carole Murko

Barnes family baked chocolate pudding and “ice cream” sauce topping. Credit: Carole Murko

Barnes Family Baked Chocolate Pudding and ‘Ice Cream’ Sauce Topping

This cake was elicited from Loring Barnes, “I am having a food memory.” This is the essence of Heirloom Meals — making and eating food that transports us to a great memory! I confess, this may be my favorite recipe and it’s a keeper. This dessert will please chocolate lovers and then some. It is the perfect combination of textures and is worth the indulgence.

Ingredients

For the chocolate pudding:

3 squares melted baking chocolate

½ cup sugar

1½ cups milk, divided

½ cup unsalted butter, room temperature/softened

2 eggs, beaten

2 cups flour

1 teaspoon baking soda dissolved in 1 tablespoon water

½ teaspoon salt

1 teaspoon vanilla

For the ‘‘Ice Cream” sauce:

1½ cups sugar

⅔ cup melted unsalted butter (warm not blazing hot so it won’t “cook” the egg)

2 eggs, beaten

¼ teaspoon salt

1 teaspoon vanilla

2 cups fresh cream, whipped

Optional: ½ shot of Gran Marnier

Directions

For the chocolate pudding:

1. Heat oven to 325 F.

2. Grease and flour a Bundt or tube pan. (A Bundt with flutes is the prettiest and defines your slices).

3. In top of double boiler combine chocolate, sugar and ½ cup of the milk. Mix and stir until it thickens, remove top from heat, allow to cool.

4. In large mixing bowl or stand mixer combine butter, eggs, flour, baking soda and water mixture, salt, the remaining 1 cup of the milk, and vanilla.

5. Add the chocolate mixture to above, combine until completely mixed but don’t over beat.

6. Pour batter into prepared Bundt pan, bake 1 hour on the middle rack. Cool and remove from pan.

7. The pudding should be kept moist, so keep the pudding covered with foil or plastic wrap so it doesn’t dry out. Be careful not wrap so tight so that you the baked pudding sticks to your wrap. A Tupperware cake container is fine, but I still wrap it a bit within that storage.

Tip: I like wraparound soaked baking strips for even baking. This is also a way to create moisture without a water bath.

For the “Ice Cream” sauce:

In large mixing bowl or standing mixer blend ingredients together, pouring in sugar and butter so that the warm (not hot) butter will somewhat dissolve the sugar during the blending. Refrigerate until serving. Add the Gran Marnier, if you’re using it.

For assembly:

Serve baked pudding gently warmed in low-temperature oven. I dust with confectioners’ sugar on the plate, but this is optional. Slice, generously dollop with the hard sauce.

“Pão de Queijo” (Cheese Bread), courtesy of Ellie Markovitch

Known as the national treasure of Brazil, this cheese bread recipe is amazingly simple. Ellie adapted it from her mother’s recipe because in the U.S. we don’t have the same ingredients that are available in Brazil. It has just three ingredients. Made with yucca flour, aka tapioca flour, they are gluten-free. Ellie shared three tips with me: Once they are in the oven, you cannot peek for 30 minutes, or the rolls will collapse, so no peeking. Also, they are best eaten hot out of the oven. And last, double or triple the recipe because one batch will get eaten before it reaches the table.

Ingredients

1 cup of sour cream

1 cup of finely grated Parmesan cheese

1 cup plus 2 tablespoons of yucca flour

Directions

1. Heat the oven to 350 F.

2. Combine the sour cream, cheese and 1 cup of yucca flour.

3. Roll the dough into small balls in the palm of your hand, using about 1 heaping tablespoon of dough for each. Use the extra 2 tablespoons of yucca flour to prevent the dough from sticking to your hands.

4. Place the dough balls on a parchment-lined cookie sheet and bake in the middle of the oven for 25 to 30 minutes Remove from oven and serve immediately piping hot.

Top photo: Pão de Queijo Brazilian cheese bread. Credit: Carole Murko

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