Happy Nirvana

The changing of the seasons brings a mixed bag of produce, so to speak. There are still late summer finds like plums resting next to the first batch of cool weather Brussels sprouts. I have a sort of internal tug-of-war going on when this happens…sad to see summer go but ready for the new cool, breezy weather.

Let’s see what is available……

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1 Purple and green cabbages

2 Bright orange squash and a siamese delicata squash

3 Gorgeous purple kohlrabi

4 Jerusalem artichokes aka sunchokes aka earth apple aka the edible tuber/root of a species of sunflower (DELICIOUS!)

5 Purple mustard greens

I love the rich, intense colors of late summer/early fall produce.

What is available in your local farmer’s market right now?

Credits to:Everyday Food Blog – MarthaStewart.com

Credits to:Everyday Food Blog – MarthaStewart.com

In a cocktail shaker filled with ice, add 1 ounce vodka, 1/2 ounce Grande Marnier and 2 ounces orange juice. Shake well and strain into a glass filled with ice; top off with seltzer. Garnish with an orange wedge, if desired.

Credits to:Everyday Food Blog – MarthaStewart.com

Credits to:Everyday Food Blog – MarthaStewart.com

Emeril Lagasse, our good friend and EDF contributor, has partnered with Allen Brothers to offer a line of steaks. We thought we would try them out and see if the good chef really knows his stuff! Check out our steak creations in the gallery, below.

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1 I tried one of Emeril’s New York strip steaks. With a steak as well-marbled as this one, I decided to take advantage of the juiciness! first I pan seared the steak, then transferred it to a baking dish and finished it in the oven…

2 While the steak was in the oven, I used the leftover oil and fat in the skillet to sautee spinach, halved red grapes, a squirt of lemon juice and a sprinkle of nutmeg for a couple of minutes, until the spinach wilted and the grapes were warm.

3 Easy and delicious! –Merritt Watts, Senior Editor

4 I made a Thai dressing with a sliced hot chile, fish sauce, lime juice, and some sugar.

5 I started with a nice fat ribeye, which I halved to cut cooking time.

6 After the steak rested, I sliced it (and then sneaked a couple pieces for myself).

7 Tossed into a salad of romaine and blanched wax beans, this salad was spicy and meaty and delicious! The fattiness of the steak was great with the acidic dressing. –Carla Lalli Music, Deputy Editor

8 The New York strip cooked to a juicy medium rare….

9 …and the ribeye. I belong to the camp that believes that a good steak just needs salt and pepper! –Heather Meldrom, Associate Food Editor

Credits to:Everyday Food Blog – MarthaStewart.com

We are a warm beverage-drinking kitchen (especially during the winter months) and we love the Breville electric kettles because they are FAST and durable. The model pictured is in our test kitchen and has different settings which will heat the water to a specific temperature depending upon what type of tea you are making and even has a french press coffee setting.If this has too many bells and whistles for you then I recommend the model that we use in our shoot kitchen which simply heats water quickly and is a more affordable option. Either way, if you are a hot tea drinker or have a French press, this is a great option because it gets the job done much quicker than a traditional stovetop kettle.

Credits to:Everyday Food Blog – MarthaStewart.com

October is National Dessert Month! I’m not sure who declares this sort of thing, but I skipped the fact-checking and went straight to the celebrating! We bake up tons of sweet treats in the Everyday Food test kitchens, so I challenged the staff to come up with their favorite from the past few years. Check out the standouts, after the jump…

“I love the jam-filled cream cheese cookies from our December 2009 issue.  I’ve made them as gifts and they disappear pretty quickly and are really delicious, especially with a favorite jam. (I like this Tiptree Cranberry & Cointreau jam.)”

- Danielle Black, Editorial Coordinator

“Our shoofly pie recipe is on of my favorites! It’s just sugary enough to satisfy a sweet tooth.”

- Dawn Perry, Associate Food Editor

“Definitely tough, but I’m a sucker for the blackberry crisp from our June 2010 issue. It’s hard to find a topping that really delivers on the crispiness quotient, they’re so often gummy. I made this with strawberries this summer and it was great, might try it with apples and/or pears this fall.”

- Carla Lalli Music, Deputy Editor

“I like this glazed chocolate layer cake because it’s so easy to make but is elegant at the same time. It’s also a great make-ahead dessert because it can sit in the fridge for a day or so.”

- Lesley Stockton, Associate Food Editor

As for me, I’ve blogged about my obsession with the salted toffee-chocolate squares before, but I’ve also had some great success with these chocolate-zucchini cakes – they’re incredibly rich and gooey, which I love! I’d bake them over cupcakes any day.

What’s your favorite dessert? Post the name and the link below!

Credits to:Everyday Food Blog – MarthaStewart.com

I have tried every brand of coconut water out there and this is by far my favorite one. It has fantastic coconut flavor and an appealing natural sweetness that the other brands lack.

This particular brand is from a company by the name of Nirvana. The coconuts come from Thailand while most other commercially available brands come from Brazil. Perhaps the Thai coconuts are naturally sweeter and more vibrant than those from other areas . . . I don’t know. But this is definitely worth trying if you see it in your supermarket. I like to mix it with seltzer for a natural coconut soda. Far fewer calories and sugar than a regular soda and coconut water is a great source of electrolytes—it’s very hydrating.

Credits to:Everyday Food Blog – MarthaStewart.com

Credits to:Everyday Food Blog – MarthaStewart.com

In a tall glass combine 3 ounces brewed (and cooled) black tea, 2 ounces fresh lemon juice and an ounce each of bourbon and simple syrup. Shake vigorously, pour over ice and top with a slice of lemon.

Credits to:Everyday Food Blog – MarthaStewart.com