• Recipe of the Week: Coconut Date Rolls

  • February 9 2012
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  Chef Alexandra Jamieson's dairy-free, wheat-free contribution to the Green Market Baking Book should take you all of about 15 minutes to make - these little rolls are the perfect, healthy, on-the-go sweet little treat!

  Coconut Date Rolls
  makes 20 small rolls

  You've probably seen something like these fabulous coconut date rolls in your local natural foods grocery store. make them yourself for a fraction of the cost! They are good for you, easy to make, and delicious. Enjoy! 

  2 cups fresh pitted dates, such as the Medjool variety (If you can't find fresh dates, use dried dates. They'll still be delicious!)
  1 cup unsweetened shredded coconut
  
  In a food processor, chop the dates by pulsing 20 times.
  In a mixing bowl, combine the dates and coconut with a wooden spoon.
  Spoon out 2 tablespoons at a time and roll the dough into log shapes with your hands.
  Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature.

  Green Market Baking Book by Laura C. Martin. Illustrations by Laura C. Martin. Sterling Publishing, $17.95.

• Winter Renewal: Winterizing Your Routine with RMS Beauty

  • February 6 2012
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  The third in our winter renewal series, Rose-Marie Swift of RMS Beauty shares her unexpected-yet-effective uses for RMS products during the harsh winter months.

  "In the winter, the sensitive skin around our eyes seems to be a little more vulnerable to the dry air in our heated homes. A great way to restore the lost moisture content is to apply a little touch of RMS Beauty Lip & Skin Balm to the skin around your eyes. This will work magically to moisturize and nourish the eye area as well as chapped lips, dry elbows, or mild skin irritations.

  RMS Beauty Raw Coconut Cream, in addition to being a make-up remover and body moisturizer, can also be used to combat dry scalp. Apply a small amount to your roots to restore the area's natural oils.

  Finally, the "Un"Cover-Up has a plentitude of nourishing oils to protect the skin's moisture balance; giving ones skin a natural, winter dewy finish." 

• Collected: Love is in the Air

  • January 31 2012
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  1. Needlepoint Valentine 2. MCMC Love Perfume 3. John & Kira's Bee My Lovebug Truffles 4. Shakespeare's Love Sonnets 

• Winter Renewal: Deeper Skincare with Farmaesthetics

  • January 30 2012
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  The second in our winter renewal series, our friend and founder of Farmaesthetics, Brenda Brock, recently joined us to share her advice for altering a winter skincare routine to nourish the skin throughout the harsh season. 

  Farmaesthetics Winter Renewal from Terrain on Vimeo.

• Blooming Spotlight: Succulents

  • January 27 2012
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  Winter is an ideal time to highlight the succulents in your home. Notice how the leaf edges of Jade, Echeveria, and Aloe turn red with the cooler temperatures, providing a pop of color to brighten any room.

• Recipe of the Week: Pizzette with Arugula and Casciotta d'Urbino

  • January 26 2012
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  Homemade petite pizzas topped with wild arugula and creamy Casciotta d'Urbino - it's the perfect activity-turned-snack for an afternoon hibernating from the dreary winter. Taken from Chester Hastings' The Cheesemonger's Kitchen, this recipe is just one of 90 recipes - from savory to sweet, tarts to entrees - that will reinvent your appreciation for all different types of cheese.

  Pizzette with Arugula/Rocket Pesto and Casciotta d'Urbino
  makes 12 pizzettes

  For the dough:
  1-1/2 cups lukewarm water
  1/4 oz. active dry yeast
  1/2 tsp salt
  1/2 tsp sugar
  3-1/2 cups all-purpose flour/plain flour
  5 tbsp extra-virgin olive oil

  For the pesto:
  3 cups (packed) wild arugula/rocket leaves
  1/4 cup freshly grated Pecorino Romano cheese
  1/4 cup extra-virgin olive oil

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  For the pizzette:
  Coarse cornmeal
  2 cups toy box or cherry tomatoes, halved
  18 oz. Casciotta d'Urbino or fresh pecorino cheese, sliced 1/16-inch thick
  Crushed red chilies
  
  To prepare the dough: Place the water in a large bowl. Sprinkle the yeast on the surface of the water, along with the salt and sugar. Let stand for 5 minutes to dissolve and then add half the flour. Stir to form a very wet and sticky starter dough. Place a kitchen towel over the bowl and let dough stand at room temperature for 2 hours.

  When the dough has rested and risen about by about a third, add the remaining flour along with 3 tbsp of the olive oil. Stir to combine and then turn dough out onto a lightly floured surface. Knead the dough for 5 to 10 minutes, or until it is sticky but has a spring to the touch. Divide the dough into twelve balls and place them next to each other on a baking sheet/tray greased with 1 tbsp of the oil. Rub the dough balls with the remaining olive oil. Cover and let rest for another hour.

  To prepare the pesto: Place arugula/rocket and the Pecorino Romano cheese in the bowl of a food processor fitted with the blade attachment. Puree, adding the olive oil in a steady stream until smooth, scraping down the sides of the bowl as needed.

  To assemble the pizzette: Preheat the oven to 500ºF. Remove all racks and place a pizza stone or inverted 16-by-12-inch baking sheet/tray on the oven floor.

  Working with one ball at a time, turn the dough out onto a well-floured surface and, using your fingertips and palms of your hands, gently stretch each ball out into a circle 6" in diameter.

  Scatter a small amount of coarse cornmeal onto a pizza peel or baking sheet/tray with no sides before placing a dough round on it. Spread 1 tbsp of the pesto on the dough and top with 2 oz. of the tomatoes and 1-1/2 oz. of the Casciotta d'Urbino cheese. Add a pinch of red chilies. Open the oven door and shake the pizza onto the preheated pizza stone or baking sheet/tray.

  Cook for 5 to 7 minutes, until the bottom of the pizza is crisp and golden. Remove with a pizza peel or inverted spatula, taking care not to get burned. Proceed with the remaining dough and ingredients. Serve immediately.

  White wine pairing: Orvieto

  The Cheesemonger's Kitchen by Chester Hastings. Photography by Joseph De Leo. Chronicle, $35.

• Collected: From Me to You

  • January 24 2012
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  1. Letter In A Bottle 2. Embroidered Garden Recipe Cards 3. Felted Hearts Gift Tags 4. Chalkboard Heart Labels 5. With Love Keepsake Tags

• Recipe of the Week: Simple Stuffed Mochi with Bitter Greens

  • January 19 2012
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  Rich in whole grains and nutritious greens, this recipe from Terry Walters' Clean Start yields a delicious and healthy bite-sized snack for any day of the week.

  Simple Stuffed Mochi with Bitter Greens
  makes 12 stuffed mochi squares

  Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.
  

  12 fresh shiitake mushrooms
  1 leek, sliced widthwise
  1 tablespoon extra virgin olive oil
  1 tablespoon Braggs Liquid Aminos or more as needed
  1 cup grated carrots
  1 cup grated daikon
  1 tablespoon mirin
  1 large bunch lacinato kale, chopped into bite-size pieces
  1 tablespoon toasted sesame seeds
  1 12.5-ounce package garlic or onion mochi, cut into squares

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  Preheat oven to 350F.

  Prepare shiitake mushrooms by removing and discarding stems and slicing caps thinly. Set aside.

  Heat large skillet to medium and sauté leek in olive oil until soft (about 3 minutes). Add shiitakes and continue sautéing. Add water or liquid aminos 1 tablespoon at a time to deglaze pan. Continue sautéing until mushrooms caramelize (8-10 minutes total). Add carrots, daikon and mirin and sauté until carrots are soft (4-5 minutes). Fold in kale and sauté 4 minutes or until tender. Remove from heat, toss with sesame seeds and set aside.

  Place mochi squares on a parchment-lined baking sheet and bake until they puff (follow directions on package). Remove from oven, slice open each puff, stuff with sautéed greens and serve.

  Clean Start by Terry Walters. Photography by Gentl & Hyers. Sterling, $25.

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