Mission: The Ice Cream Smorewich
Recipes Mission: The Ice Cream Smorewich

As the last big weekend for summer grilling approaches, what’s America’s ultimate summer dessert? The ice cream sandwich? The s’more? I had a thought this week… why not combine the two? Behold: The Ice Cream S’morewich! I’ve done a bit of (very tasty, very chocolaty) experimentation, and I’m here to tell you, there is a fast and easy way, and then there’s also the hero’s path: the longer (but rewarding) way.

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Garden of Eve Farm Trip I: Farming Farmstands and CSA Sales
Garden of Eve Farm Trip I: Farming Farmstands and CSA Sales

Having been a CSA member for many years, it’s my great shame that I’ve only just visited the source of my delicious veggies. Thankfully, now I’ve been there and back, returning with armfuls of fun things to share. But first, a little context: Garden of Eve Farm spreads out across 120 acres on Long Island near the Long Island Sound. They farm a variety of fruits, vegetables, flowers and honey, and they supply a farmstand, as well as farmers market sales and CSA shares that are delivered to New York City and Long Island.

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Old World vs New World: a Ricotta Comparison
Old World vs New World: a Ricotta Comparison

I was up at Coach Farm with some of my coworkers in Upstate New York last Friday. In the days since, I’ve been trying to wrangle all the video clips together into a watchable form. Thus far, I’ve got a quick video that illustrates how they’re doing a brand-new product: ricotta cheese. If you’re a cheese person, you already know that ricotta is a classically useful product for cheesemakers because it’s made with the cast-offs of the cheesemaking process: the whey.

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My Inaugural (Cheese) Ball
My Inaugural (Cheese) Ball

Like a lot of folks, I’ll be catching some of the inauguration festivities tomorrow — all from the comfort of the cozy indoors, thankfully. I shudder to think of all those chilly folks out there on the frigid capital mall… My coworkers and I are having a little soiree over lunchtime to munch on snacks while we view the swearing in and the inaugural address. Our first idea for a food theme was red, white and blue foods.

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Recipes Day 23: Christmas Gumbo

*This post marks Day 23 of Miss Ginsu’s 2008 Advent Calendar. In my neighborhood, ‘tis the season of the big carp slaughter. Apparently it’s traditional for Polish folks to eat fresh carp for Christmas (part of the traditional “fish on holy days” tradition, no doubt) so the fishes are currently swimming about in cold-water pools waiting to be chopped up for dinners across the ‘hood. Likewise, in Italy, southern folks celebrate the feast of the seven fishes over the holidays.

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Recipes Day 21: A Festive Frybread

*This post marks Day 21 of Miss Ginsu’s 2008 Advent Calendar. Since today marks the first day of Hanukkah (as well as the shortest day of the year), I thought it’d be appropriate to commemorate the miracle of the oil with a frybread recipe… a treat for anyone, really. It’s interesting to note that just about any culture that eats bread has its own version of frybread. The classic Donut. Southern Hushpuppies.

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Recipes Day 9: Superb English Tea Scones

*This post marks Day 9 of Miss Ginsu’s 2008 Advent Calendar . Somehow, we Americans tend to fixate on the Victorian era, particularly in London, as the point on the time-space continuum for maximum Christmas revelry. I think we can blame Dickens for this. These days, we don’t travel in open sleighs, we don’t open the shutters and throw up the sash to spy St. Nick on the lawn, and you won’t catch us wearing furry beaver muffs or lighting lanterns around our homes unless it’s for reasons of historical romance, but these visions all somehow seem holiday-appropriate to us.

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Dinner with Sarah Palin’s Glazed Salmon

Watching the debates tonight? Why not really get to know the candidate and dine Sarah Palin style? My crafty contact M. in the Bay area used Google’s 10th anniversary index yesterday to check around for what the potential Republican veep was cooking up a decade ago. Turns out, she was glazing salmon and submitting her recipes to AlaskaSeafood.org. SWEET AND SAUCY GRILLED SALMON Recipe by Alaska Fisherman Sarah Palin

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Egg Cream: No Egg, No Cream. Still Good.

“When I was a young man, no bigger than this A chocolate egg cream was not to be missed Some U-Bet’s Chocolate Syrup, seltzer water mixed with milk Stir it up into a heady fro’, tasted just like silk You scream, I scream, We all want Egg Cream” — Lou Reed from Egg Cream If you ever move to New York — and lots of folks do just that each year — you are bound to encounter the classic beverage that goes by the name Egg Cream .

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Barbecue for a Thousand People
Barbecue for a Thousand People

It’s not every you get to play with 600 pounds of meat and a smoker the size of a Humvee. I’m going to back up for a second and tell you this: Every year at work — and this is a food company, mind you — we’ve eaten the same classic American cookout menu: Burgers, hot dogs, chips and watermelon. I mean it’s good, but we’re a food company… shouldn’t we make more ambitious food?

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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