Sarabeth Levine - Goddess of Bakedom
 
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STEVE JOBS AND A SIMPLE SALAD

 

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Every January we go to Cancun, Mexico to relax and rejuvenate for the coming year. It is a needed time off after the craziness of the holiday season. The jam pots at the factory have been at a constant bubble and the ovens at the bakery have been puffing away—day and night. It always amazes me how much we produce in such a short period of time— it all begins about two weeks before Thanksgiving and slows down right after the New Year. Sitting on the beach and looking into the ocean quiets our minds and allows Bill and I to reflect on our previous years accomplishments. We talk about the new projects and goals that we have committed to for the coming year.  

Unfortunately, reading books that are not food related is a luxury in my life. The newspaper is a must everyday, and business oriented matter is a given. This year I made a commitment to read biographies about people who have changed our world and made a huge contribution to mankind. I was sitting in my office and sending an email, from my MacBook Air. Next to my computer was my new I-phone and the new  I-Pad. Such amazing technology and design. Everything that Steve Jobs created became the new benchmark in the industry.—I am such a sucker for beautiful things. Yes, Job's was a genius—I got up from my seat and dashed across the hall to Posman bookstore to buy a copy of "Steve Jobs" by Walter Isaacson. This was someone I wanted to know everything about—after all, who doesn't love the Disney/Pixar movie "Toy Story"?  And, anyone who helped make that happen must be pretty special! I bought the book and made sure to tuck it in my carry-on luggage. 

 


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A TURKEY BURGER WITH AN ARUGULA AND HERB SALAD

 

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Never thought I would admit how much I enjoy a good turkey burger. Yes, it is true, and the ones at Citarella are the best. They are made from freshly ground white and dark meat turkey, studded with diced red and yellow peppers, onions and herbs— and you can actually order them on line! The flavorful dark meat keeps them juicy and they are are not over handled when shaped. Bill was in Chicago this past weekend for the Kehe Holiday Food Show. Opting for a quick and easy dinner, I jumped in the car and drove over to Citarella's. The man behind the meat counter knew us from previous visits and commented on my single burger purchase. "Eating alone?" Not surprised by his question, I responded with a nod. Cooking for one can be a drag, but if you make it easy on yourself, it can be fast, fun and delicious. The rainy weekend forced me to cook the burger inside and I must say I was pleasantly surprised.


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WHAT SHOULD I MAKE FOR BREAKFAST?

 

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IF YOU ARE LIKE ME, you are always thinking about what to make for breakfast on Sunday mornings. This is a recipe I make for my family and it will be on our menu in the near future. It is quick, easy, and delicious, and you won't have to wait on line at Sarabeth's for an hour to have it. Make sure you select good cheese, it really does makes a difference.
 
I love supporting our local farms and so I chose a strong flavored, soft goat cheese and a firmer raw Jersey cow milk cheese like, the Rupert from Consider Bardswell Farm in Vermont, which is similar to Gruyère and Comté. (The farm is owned and operated by Angela Miller, who is also my literary agent.) 

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