NOURISH May 2012 • Issue 1
ON THE COVER
RECIPE ON PAGE 31
four season coffee cake RECIPE BY PATRICK WHETSTONE • PHOTO BY JADE HOWARD
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when you want your event to be no less than
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THOUGHTS
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life’s a ride. you’ve gotta buy a ticket, hang out tight and keep going around ‘til they kick ya off. - leigh stanley PHOTO BY ANDREA GIACALONE
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NOURISH CONTENTS
FEATURING
10
25
REFRESHER COURSE
BREAKFAST IN BED
Enjoy these refreshing drinks on a warm evening among friends.
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The first meal of the day is one meant to be savored and enjoyed by all.
LIVE WELL REFRESHER COURSE Enjoy these refreshing drinks on a warm evening among friends. page 10 THE ORGANIZED GUIDE TO CAMPING Take the rough out of “roughing it” page 16
BE WELL EAT THIS, LIVE LONGER The best foods to help fight illness page 20 BREAKFAST IN BED The first meal of the day is one meant to be savored and enjoyed by all... Especially on a Saturday morning in bed page 25
EAT WELL 32
JUDGE’S CHAMBERS How to prepare for the perfect summer barbecue with Judge Chamber’s.
JUDGE’S CHAMBERS How to prepare for the perfect summer barbecue with Judge Chamber’s secret recipes page 32 FOOD TRUCK FRENZY More than 20 food trucks have made an impression on downtown Indianapolis page 38 HOW TO Make a lattice pie crust page 44
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nourish.com 6 May 2012 • nourish.com
Hello! We are excited you have discovered NOURISH magazine. We are here to share one of life’s true essentials: creating mouth-watering food and sharing it with family and friends. NOURISH is a magazine about food obsession. NOURISH is filled with delicious recipes, how-to tips and tricks to make cooking a bit easier, hosting fabulous events, and do-it-yourself downloads. With summer quickly approaching, it’s time to relax. Put the to do list down and enjoy a long weekend. Sleep in, travel to a quaint vacation spot, attend the state fair, spend time with your friends, catch fireflies, and fire up the barbeque. Embrace the days. Celebrate the warm weather and the cool drinks. And always remember to live well, be well, and eat well.
NOURISH
LIVE WELL • BE WELL • EAT WELL
NOURISH LIVE WELL • BE WELL • EAT WELL FOUNDED AND CREATED BY ANDREA GIACALONE
ART & EDITORIAL ANDREA GIACALONE angiacalone@bsu.edu KATELIN CARTER kscarter@bsu.edu PAM FARMEN pfarmen@bsu.edu
CONTRIBUTORS ASHLIE HARTGRAVES ashliehartgraves@gmail.com, designer & inspiration VALERIE CARNEVALE vmcarneval@bsu.edu, photographer TAYLOR ELLIS tlellis@bsu.edu, writer JADE HOWARD jadhoward@gmail.com, photographer MATT KEIFER mkeifer@gmail.com, photographer WOMEN’S DAY MAGAZINE, inspiration INDIANAPOLIS DINE, inspiration MACHÉ MAGAZINE, inspiration
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SUBSCRIBE AT nourish.com/subscribe nourish.com • May 2012
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Live Well refresher course page 13
PHOTO BY JADE HOWARD REFRESHER COURSE • Vibrant fruits make a burst of summer in a glass 10 THE ORGANIZED GUIDE TO CAMPING • Take the rough out of “roughing it” 16
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download the crackling peach recipe Card at nourish.com
refresher course { recipe } Indianapolis Dine
{ photos } Jade Howard
A summer spritzer typically entails a delicious wine or spirit and an elegant fruit garnish. But it’s the addition of flavorful carbonation that makes these cocktails really sparkle. Sweet, sputtering effervesce elicits thoughts of a warm forecast and a joyful evening among friends.
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BLUEBERRY WHISPER (Pictured left)
13-15 fresh blueberries, cleaned 1 teaspoon white sugar Splash freshly squeezed lime juice 1 teaspoon simple syrup 4 ounces* Grand Marnier 3 ounces Moët & Chandon champagne 1. Into the base of a cocktail shaker, place 10-12 whole blueberries, white sugar, lime juice and simple syrup. Muddle the ingredients until the berries are thoroughly crushed. 2. Fill a chilled champagne flute or cocktail glass with crushed ice and add the muddled ingredients. Pour the Grand Marnier and champagne over the ice. 3. Serve garnished with 3 blueberries threaded onto a decorative cocktail pick. Serves 1 *A shot or jigger equals 1½ ounces, which applies to all recipes in this story.
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GRAPE FIZZ (Pictured below)
1 bunch (about 1 pound) red seedless grapes, cleaned and stemmed 1 bunch (about 1 pound) white seedless grapes, cleaned and stemmed 1 quart (4 cups) chilled white or red grape juice 1 tablespoon honey 2 cups vodka Chilled club soda or sparkling water, to taste 1. Place half of the red grapes and half of the white grapes in the freezer for at least 1 hour. 2. Into a large bowl, place the remaining grapes. Use the back of a large spoon or your hands to thoroughly smash the fruit. 3. Transfer the smashed grapes to a large pitcher. Add the grape juice, honey and vodka and stir well to combine. 4. Fill 6 frosted highball glasses halfway with the grape juice mixture and top with a small amount of club soda or sparkling water. 5. Into each highball glass, dropva few frozen red grapes and a few frozen white grapes and enjoy. Serves 6
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SUMMER SPARKLER
pineapple juice and stir well. Add soda and stir well. Place the pitcher in the refrigerator to chill for at least 1 hour.
¾ cup citrus-flavored vodka 5 tablespoons pink lemonade powder mix 1¾ cups pineapple juice 1 12-ounce can lemon-lime soda Coarse sugar, as needed Fresh raspberries, strawberries kiwi or blueberries, to garnish
2. Place sugar in a shallow dish. To a second shallow dish, add a small amount of water. Dip the tops of 4 frosted martini or small cocktail glasses first into the water, and then into the sugar, to achieve a sugar rim.
(Pictured below)
(optional) 1. In a large pitcher, stir well to combine the vodka and lemonad mix. Add
3. Add ice to the rimmed glasses and fill each with the lemonade cocktail. Garnish with fresh fruit threaded onto decorative cocktail picks, if desired, and enjoy! Serves 4
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DAYBREAK SPRITZER (Pictured below)
1 cup strawberries, cleaned, stemmed and diced, plus 4 whole strawberries, stemmed, to garnish 4 kiwis, peeled and sliced into ½-inch-thick rounds 1 cup strawberry liqueur 1 cup chilled white grape juice 1 bottle chilled rosé wine 1 liter chilled sparkling water 1. To a half-gallon pitcher, add the diced strawberries, all of the kiwi rounds except for 4 and the strawberry liqueur.
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Lightly muddle. 2. Add the grape juice and wine to the pitcher and stir. 3. Place the pitcher in the refrigerator to chill for at least 4 hours, or overnight, if possible. 4. When ready to serve, top the pitcher with sparkling water and lightly stir. 5. Fill 4 white wine glasses with ice. Pour the cocktail over the ice and garnish each glass with 1 whole strawberry and 1 slice kiwi. Serves 4
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essentials Yes, gear can be pricey when you’re starting out, but it lasts for ages. Go online and check your local Craigslist, as well as eBay, to find used gear at 10 to 30 percent off retail prices. Or check outfitters like REI and Columbia for sales. 1 TENT It should have four features: built-in pockets and hooks to hold lanterns and sleep gear, enough height for you to stand up straight, a separate “room” for sleeping, and most important, the possibility of pitching it all by yourself in five minutes. I like the one-piece Coleman Instant Tent 6 ($178.99; coleman.com).
the organized guide to camping Take the rough out of “roughing it”. { story } Arianne Cohen
U
{ illustrations } Andrea Giacalone
p until a couple of years ago I didn’t know a thing about camping — how to start a fire (use a lighter, right?), what to do if it rains (take a nap?). I was afraid of critters, outhouses and tents. And then...I tried it. And you know what? Two years later, I’m a full-fledged convert. Camping is easy, fun, inexpensive, and a great way to get some exercise and be social. At many campsites, you just pull up your car to your designated spot, unload your gear and you’re good to go. If you’re thinking of heading to the great outdoors this summer, read on for more make-you-life-easier tips.
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TIP! Pick a model that sleeps double the number of people you plan to sleep, so you have enough space to relax. 2 CANOPY On warm days, your tent can heat up like an enclosed car. Pitching a white canopy above it will keep your tent cozy, dry, wind-free and cool. My favorite: the Bravo Sports Quik Shade canopies (the 12-foot-square model is $99 at Walmart). 3 OUTSIDE LIGHTING Forget about flashlights. What you really need is a good headlamp, and you can’t go wrong with Petzl Tikkina 2 ($19; rei.com), a bring beam of LED light that extends 75 feed and lasts 190 hours. 4 GRILL Through ricey and complicated grills abound, I like the Bayou Classic Fold-and-Go Portable Grill ($20.43; csnstores.com), which uses charcoal, folds into a nearly flat rectangle and has a carrying case. 5 BACKPACK There’s a reason seasoned campers everywhere tote hydration backpacks — they’re
incredibly convenient to use. They hold your stuff and a big bladder of water with a tube that sits near your mouth, but they’re expensive. I like the REI Flash 18 Pack ($29.50; rei.com), plus the CamelBak Antidote Reservoir ($35; rei. com); together they hold enough gear and water for two. 6 SLEEPING BAG Consider three features: maximum body height, which should be 5 or 6 inches above your height; temperature rating, as in what’s the coolest outdoor temperature in which it will keep you toasty; and weight (if you plan to hike with your bag, opt for a total weight around 2 lb, and a compression case, which reduces your sleeping bag to basketball size). For summertime hiking, try The North Face Women’s Aleutian ($89; thenorthface.com). 7 SLEEP MAT A must, for both comfort and warmth. Though it’s a little pricey, I love the L.L. Bean Camp Futon ($119; llbean.com), which self-inflates to 2 to 4 inches thick and can be hosed off at home. 8 WIPES When it comes to hygiene, I’ve got two words: Action Wipes. These eucalyptus and tea-tree wet wipes are designed to substitute for a full-body shower. You just wipe yourself down, top to bottom, every morning. They really work. Promise. (25 for $25; actionwipes. com) 9 INSIDE LIGHTING Look no further than the Coleman Duo 4D XPS LED Lantern ($45; amazon.com). The super-bright lantern shines for 56 hours and has two removable light panels, so you can take half the light with you to the bathroom, and not leave your campmates in the dark. Best part: It’s chargeable from your car, or takes D batteries. 10 FIRST AID KIT How many times did you need a band aid and forgot to bring one? Make sure you pack the insect repellent as well. I have found that the First Aid Only Outdoor First Aid Kit, Soft Case, 205-Piece ($17.95; amazon.com) Kit has all of the essentials you need for any type of accident that needs medical attention.
little probelm-solvers Reusable bags Invariably helpful to keep belongings off the ground, hold wet sneakers, collect laundry and more. (3-pack of durable iTySE mesh bags with its own carrying case, $34.95; ityse.com). Bungee cords Cordzilla Stretch Ropes are encased in soft, flexible mesh and can be used as laundry lines, emergency tent fixers and lantern holders. Available in 3, 4, and 5 feet ($15; amazon.com). Walkie-talkies All of my camping, ahem, freakouts have been incited by not knowing where my campmates are – which is easily prevented if you bring walkie-talkies. Prices spike depending on how far apart they work. For a 20-mile pair,
expect to pay around $40. I like the Motorola Talkabout MR35OR ($79.99; motorola.com), a rugged, 22-channel duo that is waterresistant and can withstand being dropped in the rain. Safe Sometimes I need to travel with my laptop, BlackBerry and GPS, so I bring the First Alert Digital Security Box ($62.99; at Sears). It comes with a cable so I can padlock it inside the trunk of my (locked!) car. Towels Now sure if there will be a place to swim where you’re going? The absorben MSR PackTowl Personal Medium Towel ($12.95; rei. com) takes up practically no space, and dries off your whole body.
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be well breakfast in bed? page 31
PHOTO BY MATT KEIFER EAT THIS, LIVE LONGER • Best foods to help fight illnesses 20 BREAKFAST IN BED • The first meal of the day is one meant to be savored 25
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EAT THIS, LIVE LONGER Best foods to help with diabetes, heart disease, insomnia and more. { story } Joy Bauer, RD
D
{ photos } Johnny Valiant
id you know that falling asleep easier, preventing PMS and easing the aches and pains of arthritis could be as easy as stocking your kitchen with the right foods? Take 47-year-old Sarah. When I first met her, she was 50 pounds overweight and had high cholesterol, high blood pressure and diabetes. Together we created a plan that incorporated the best foods into her diet. After just three months, Sarah’s cholesterol dropped by 60 oints and she has lost 30 pounds. Even better, she was able to say goodbye to
her diabetes and blood pressure meds! Another client, Eleanor, had long suffered from debilitating migraines. But within two weeks of adding 1 to 2 cups of spinach to her diet daily and eliminating trigger foods (like cheese and wine), she saw a dramatic improvement. These are just two stories that inspired my book, Joy Bauer’s Food Cures, which shows you how you can radically improve your health with some simple nutrition upgrades. Obviously food can’t always take the place of medication, but it can be a part of your betterhealth solution. Here are some of my best findings. Dig in!
ARTHRITIS GINGER Why it’s good This spicy root contains compounds that work similarly to some anti-inflammatory medications. However, ginger can also act as a blood thinner, so if you’re taking a blood-thinning medication, ask your doctor if it’s safe to eat ginger. Eat Up! Ideally you want to get a hit of ginger every single day. Steep a few slices of the root in hot water to make tea, grate it into stirfries or add ground ginger to smoothies.
PUMPKIN Why it’s good Research has shown that certain antioxidants may help prevent arthritis, slow its progression and relieve pain by reducing inflammation associated with this condition. And pumpkin’s bright-orange hue is a clue that it’s rich in two of these antioxidants: beta-carotene and beta-cryptoxanthin. In fact, researchers from the UK found that people whose diets were high in beta-cryptoxanthin were half as likely to develop a form of inflammatory arthritis as those who ate very foods containing it. Eat Up! Try to eat one can of 100% pure pumpkin purée (not pumpkin pie filling!) every week. I make a “pudding”
by stirring a dollop of pumpkin purée into vanilla yogurt along with a dash of cinnamon. You can also add a scoop of the puree to ground turkey meat sauce, taco filling or chili (the puree doesn’t altar the taste).
RED BELL PEPPER Why it’s good Red bell peppers contain an impressive amount of inflammation-fighting carotenoids, but they also have more than 250% of the daily recommended amount of vitamin C. Research suggest that people who eat a diet low in vitamin C may be at greater risk for developing certain kinds of arthritis. Eat Up! Aim to have three red bell peppers a week. Mix pepper with cucumber, chickpeas and feta for a quick and easy lunch.
type 2 diabetes BEANS Why they’re good Whether they’re kidney, pinto or navy, beans provide a winning combination of high-quality carbohydrates, protein and fiber that helps stabilize your body’s blood sugar levels and keeps hunger in check. (People with type 2 diabetes have trouble keeping their blood sugar levels stable because their bodies can’t produce or properly use insulin, which helps move glucose from your bloodstream into your cells.) Eat Up! Have beans as often as you can. Protein-rich beans and lentils are a smarter side dish than carb-filled pasta, rice or potatoes. Turn chickpeas (garbanzo beans) into a crunchy snack. Pat cooked beans dry, sprinkle with paprika, cumin or other spices, and roast in a 400°F oven for 20 to 25 minutes or until lightly browned and crunchy.
EGG WHITES Why they’re good Egg whites are the perfect base for a diabetes-friendly meal because they’re low-calorie (17
calories apiece) and rich in high-quality protein, so they can help keep your weight and blood sugar level on an even keel. And they’re cholesterol-free, since all the cholesterol is in the yolk. Eat Up! Aim to have at least three or four egg-based meals a week. An omelet with 4 egg whites (or 1 whole egg plus 2 or 3 egg whites), plenty of vegetables and some reduced-fat cheese for breakfast will set you up for a day of even-keeled blood sugar.
NUTS Why they’re good Nuts—all types, including peanuts, walnuts, pistachios, pecans and cashews—are primarily composed of heart-healthy fats and protein, two ingredients that keep blood sugar stable by slowing down the rate at which your body absorbs carbohydrates. Nuts also contain monounsaturated fat and, in some cases, omega-3s, both of which improve cholesterol and triglyceride levels. Since having type 2 diabetes also puts you at a higher risk for heart disease, nuts are a win-win. Eat Up! Snack on an ounce (one small handful) of your favorite nut daily—they all contain healthy fats.
PREMENSTRUAL SYNDROME CHEESE Why it’s good Studies have found that women with PMS have lower levels of calcium around ovulation than women who don’t experience PMS symptoms, so amping up your intake of cheese and other dairy products is worth a shot if you’re prone to cramps and mood swings. Eat Up! Make sure you’re getting at least the recommended amount of calcium daily—experts say only 10% of us are getting it through diet alone! Women under 50 need 1,000 mg; if you’re 50 or over, 1,200 mg. Aim for three servings of calcium rich foods
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like cheese and yogurt daily; women over 50 should tack on a fourth serving. If you don’t think that’s possible, talk to your doctor about taking a calcium supplement.
PINEAPPLE Why it’s good This fruit has three things going for it. First, it’s one of the best sources of manganese, and one study found that women with low manganese intakes were more likely to experience premenstrual mood swings, breast tenderness and cramping. Second, pineapple and other water-rich fruits and vegetables (think berries, citrus fruits, melon, cucumbers, bell peppers) can help banish bloat associated with your monthly cycle because their high water content helps flush out excess fluid. Lastly, deliciously sweet pineapple is a healthy way to indulge sugar cravings, which often intensify as your period approaches. Eat Up! In the seven to 10 days leading up to your period, have 1 cup of fresh pineapple daily. If it’s too expensive or under ripe, see if your store carries frozen chunks or canned pineapple packed in 100% juice.
ALMONDS Why they’re good Almonds are an excellent source of magnesium, another mineral that may provide some PMS relief. Studies have found that magnesium—in addition to helping relieve PMS headaches—can improve mood and lessen water retention in the week or two before you get your period. Eat Up! Enjoy an ounce of almonds (about 22 nuts) a day, and enrich your diet with other magnesium-rich foods like quinoa, pumpkin and sunflower seeds, dark leafy greens, edamame and green beans.
OSTEOPOROSIS BROCCOLI Why it’s good Broccoli gives you four bone-building nutrients in one convenient package: vitamins C and K, potassium and some calcium. Studies have found that getting enough of vitamins C and K is linked to having
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high bone density. Potassium (and other compounds found in produce) may reduce bone loss by acting as a buffer against metabolic acids, which some studies suggest contribute to the breakdown of bone tissue. Eat Up! Serve broccoli at least three times a week, and if you need extra incentive to dig in, sprinkle your florets with a bit of grated cheese (which adds more calcium!).
SKIM MILK Why it’s good Skim milk is an obvious choice for strong bones, since 1 cup contains 300 mg of calcium— about a third of the daily recommended amount. Eat Up! Work it into your daily diet by making oatmeal with a cup of skim milk instead of water, including 1 cup in a fruit smoothie, or having a mug of lowfat cocoa made with 1 cup of nonfat milk. Feel free to substitute soy or almond milk (as long as the carton says it’s fortified with calcium).
YOGURT Why it’s good If you don’t get enough calcium in your diet your body will start “borrowing” what it needs from the calcium stored in your bones. What’s great about yogurt is that it’s a good source of calcium and protein— and both are necessary for bone strength. Studies show that people who don’t get enough protein have lower bone density. Eat Up! Opt for Greek varieties over traditional yogurt to get twice as much protein (and go for nonfat).
HEART DISEASE OATMEAL Why it’s good It’s rich in soluble fiber, which latches on to cholesterol compounds and helps carry them out of your body. Research shows that people who eat an average of 2.5 servings of whole grains (like oats) daily have a 21% lower risk of cardiovascular events such as heart attack and stroke than people who hardly eat any.
Eat Up! Enjoy oatmeal at least three times a week, and spruce it up with berries, nuts, dried apricots, even peanut butter.
SWEET POTATO Why it’s good Sweet potatoes deliver more heart-healthy fiber than their white cousins, along with a hefty dose of potassium, a mineral that helps offset sodium’s negative effect on blood pressure. Eat Up! Try to eat at least two of these spuds a week. I like to mash them with a drop of skim milk, a pat of whipped butter and a bit of cinnamon.
WILD SALMON Why it’s good Wild salmon is one of the most concentrated sources of omega-3 fats, which can help lower triglycerides, raise levels of HDL (“good”) cholesterol, and help reduce inflammation in the body—a factor that’s been linked to an increased risk of diabetes as well as heart disease. What’s more, numerous studies have found that people whose diets are high in omega-3s have a substantially lower risk of coronary heart disease, as well as sudden death from arrhythmia (an irregular heartbeat). Eat Up! Aim to eat salmon at least twice a week. Although wild and farmed salmon contain similar levels of omega3s, wild is lower in contaminants and has as much as four times the amount of vitamin D. But wild salmon is more expensive and not as widely available as farmed. If you can’t make room for it in your budget, you’re better off eating farmed salmon than going without it completely.
MIGRAINE HEADACHES QUINOA Why it’s good Magnesium deficiency has been linked to migraines, and 1 cup of whole-grain quinoa, a protein rich seed, provides 30% of the daily recommended amount of magnesium. Getting enough of this mineral seems to be particularly helpful in preventing menstrual migraines. Eat Up! Have a helping at least three times a week in place of rice, pasta or other starches. Turn quinoa into a pilaf with chopped carrots, enjoy it as a hot
cereal (like oatmeal), or use it as a base for a stir-fry or chili.
GROUND FLAXSEED Why it’s good Studies have shown that omega-3s—found in high amounts in flaxseeds—can help reduce the frequency, duration and severity of headaches, probably by reducing inflammation. Eat Up! Add a tablespoon a day to yogurt, oatmeal, cereal or smoothies. You can also mix ground flaxseed into meatballs or combine with whole-wheat bread crumbs for a crispy coating for baked chicken tenders.
SPINACH
Why it’s good Spinach contains a good amount of magnesium as well as riboflavin, a B vitamin that may help reduce headache frequency and severity. Eat Up! Squeeze in at least three servings of spinach a week, and try to get more of other riboflavin-rich foods like lean beef, whole-grain cereals, mushrooms and asparagus. Also, speak to your doctor about whether riboflavin supplements might help.
insomnia Eating the right foods in the right combinations in the evening can improve your odds of getting some solid zzz’s. Among the best natural redatives is tryptophan, one of the ingredients necessary for the ody to make serotonin, the best nurotransmititer best for creating. The trick is to combine trytophan-contaring foods like turkey, milk, cheese, raisins and eggs with carbohydrates, which help transport tryptophan into the brain, where it can make you sleepy. And that’s just what each to these under200-calorie snacks do:
Eat 1 cup whole-grain cereal with 1 cup skim milk. COTTAGE CHEESE WITH FRUIT Top 1/2 cup cottage cheese with 1 cup pineapple, berries or melon. Eating the right foods in the right combinations in the evening can improve your odds of getting some solid zzz’s. Among the best natural redatives is tryptophan, one of the ingredients necessary for the ody to make serotonin, the best neurotransmitters best for creating. The trick is to combine trytophan-contaring foods like turkey, milk, cheese, raisins and eggs with carbohydrates, which help transport tryptophan into the brain, where it can make you sleepy. And that’s just what each to these under200-calorie snacks do: CHEESE TOAST Top 1 slice whole-wheat toast with 1 slice reduced-fat cheese. The calcium in dairy products also helps the brain use tryptophan to produce melatonin, a sleep-incing chemical. TURKEY POCKET Spread hummus on a mini wholegrain pita and stuff with 2 oz sliced turkey. COTTAGE CHEESE WITH FRUIT Top 1/2 cup cottage cheese with 1 cup pineapple, berries or melon.
CHEESE TOAST Top 1 slice whole-wheat toast with 1 slice reduced-fat cheese. The calcium in dairy products also helps the brain use tryptophan to produce melatonin, a sleep-incing chemical. TURKEY POCKET Spread hummus on a mini wholegrain pita and stuff with 2 oz sliced turkey. CEREAL AND MILK
Based on the newly revised #1 New York Times best-seller Joy Bauer’s Food Cures (released August 2, 2011). JOY BAUER, RD, is the nutrition expert for the TODAY show. For more info, go to JoyBauer.com.
HURST FAMILY
HARVEST nourish.com • May 2012
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BREAKFAST IN BED
I
{ recipes } Patrick Whetstone { photos } Jade Howard
n the brilliant light of an Indiana dawn, sizzling, salty cured meats and vibrant golden yolks showered in fresh-cracked black pepper crowd generously oiled skillets. The first meal of the day is one meant to be savored. A meal that, by design, pairs perfectly with a well- worn robe, a mug brimming with freshly brewed coffee and the Sunday paper. Dedicating time to homemade pastry shells and tempered fillings proves fruitful in dishes so savory and memorable they stay with you through the afternoon. In a menu by Indianapolis dine Executive Chef Patrick Whetstone, the culinary joys of daybreak are illustrated in offerings such as sweet griddle cakes with root beer syrup, bacon puffs with a rich mushroom gravy, and a Cuban breakfast roll with a fiery jalapeĂąo relish.
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FOUR SEASON COFFEE CAKE (PICTURED ON PAGE 31)
1 ¾ sticks unsalted butter, slightly cooler than room temperature, plus more to grease pan 1 cup granulated sugar 4 eggs, at room temperature 1 teaspoon vanilla extract 11⁄3 cups all-purpose flour 1 ½ teaspoons baking powder Pinch salt 2 tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest 1⁄3 cup white chocolate, roughly chopped ½ cup dried apricots, small dice 1 tablespoon brandy ½ cup pistachios, toasted and roughly chopped White chocolate shavings, to serve 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter an 11” x 8” glass baking dish. 2. In the bowl of a mixer, beat the butter on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Add the eggs, one at a time, beating after each addi- tion. Add the vanilla and beat well to combine. Transfer the batter into a large mixing bowl. 3. In a separate bowl, sift the flour, baking powder and salt together. Using a spatula, stir the dry ingredients into the batter. Stir in the lemon juice, zest and chopped chocolate. 4. In a bowl, soak the apricots in the brandy. (It should just be enough to cover them.) 5. Spread the batter out evenly in the buttered pan. Remove the apricots from the brandy and drain the excess liquid. Arrange the apri- cots and pistachios over the batter. 6. Bake the cake in the 350-degree oven until golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Transfer to a wire rack to cool completely. 7. Garnish with white chocolate and enjoy. Serves 6
THREE-POTATO HASH (PICTURED ON PAGE 31)
½ pound pancetta, ¼-inch dice 10 Yukon creamer potatoes, ½-inch dice 1 large sweet potato, peeled and ½-inch dice 10 red bliss potatoes, ½-inch dice 1 cup chicken stock 3 cloves garlic, minced
1 shallot, minced 2 cups oyster mushrooms 1 cup shiitake mushrooms, sliced Salt, to taste Pepper, to taste 2 tablespoons thinly sliced fresh chives 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh thyme 2 teaspoons finely chopped fresh rosemary 1 tablespoon butter 4 eggs 1. In a large saute pan over medium heat, render the pancetta until it is golden brown, about 5-7 minutes. 2. Add all the potatoes to the pan and deglaze with chicken stock. Cover with a lid and sim- mer for 10 minutes; check for doneness. When the potatoes are almost completely cooked (soft), remove the lid and cook until the chicken stock evaporates. 3. Add the garlic and shallot and saute for 1 minute. Add in the mushrooms and saute for 3 minutes or until the mushrooms are cooked through. Season with salt and pepper, to taste, and finish by adding the chopped chives, parsley, thyme and rosemary. 4. In a small nonstick pan set over medium- low heat, melt one-fourth of the butter and crack 1 egg into the pan. Keep the egg on just one side so that the white will cook and allow the yolk to heat through but remain runny. Repeat with the other 3 eggs. 5. To serve, distribute the potato hash evenly among 4 plates and place a sunnyside-up egg on top of each portion. Serves 4
CUBAN BREAKFAST ROLL (PICTURED ON PAGE 50)
STARTER ¾ teaspoon (1⁄3 packet) active-dry yeast 1⁄3 cup warm water 1⁄3 cup bread or all-purpose flour 1. The day before you bake the breakfast roll, in a medium bowl, mix the yeast and water. Once you achieve a thick paste consistency, stir in the flour. 2. Cover the bowl with plastic wrap and place in the refrigerator to “ripen” for 24 hours. (Leftover starter will keep for several days in the refrigerator or can be frozen for later use.)
DOUGH 2 teaspoons (2 packets or 2 cakes of compressed yeast) active-dry yeast 1 tablespoon sugar 1½ cups warm water 3-4 tablespoons lard or solid vegetable
shortening, at room temperature ½ batch Starter (recipe above) 1 tablespoon salt 4-5 cups bread or all-purpose flour 1. In a large mixing bowl, dissolve the yeast and sugar in 3 tablespoons water. When the mixture is foamy (after about 5-10 minutes), stir in the lard, remaining water and starter. Using your fingers or a wooden spoon, mix the ingredients well*. Stir in the salt and flour, 1 cup at a time. You want to add enough flour to achieve a dough stiff enough to knead. 2. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 6-8 minutes, adding flour as necessary. The dough should be pliable and not sticky. 3. Transfer the dough to a lightly oiled stain- less-steel bowl, cover with plastic wrap or a damp kitchen towel and place in a warm, draft-free spot to rise until it doubles in size, about 45 minutes. Punch down. 4. To form the loaf base, on a lightly floured work surface, roll the dough out into a rectan- gle, about ½-inch thick. Cover the dough with damp cotton dishtowels and place in a warm, draft-free spot to rise until it doubles in bulk, about 1 hour.
FILLING 12 ounces ground chorizo sausage 12 eggs, whisked Salt, to taste Pepper, to taste 3 roasted poblano peppers, cleaned and julienned 1 cup queso fresco cheese 1. Once the bread is proofed, in a large saute pan over medium heat, render the sausage until it is fully cooked and there is oil in the pan, about 4 minutes. Add the eggs, and salt and pepper, to taste, and allow the ingredients to scramble with the sausage until the eggs are cooked through. 2. Preheat oven to 350 degrees. 3. Remove the pan from the heat and allow the scramble to cool. Once the egg mixture is cooled, spread it evenly over the center of the dough and top with the poblano peppers and cheese. Fold up the ends and sides of the dough, covering all of the contents, and pinch the dough so that the egg mixture is enclosed tightly in the center of the loaf. If there is any excess dough, just trim it off. 4. Flip the loaf over so that the sealed side is down. Bake the roll in the 350-degree oven until the bread is slightly browned on top, about 30 minutes.
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Cuban Breakfast Roll. Recipe on page 30.
Three-Potato Hash. Recipe on page 30.
Four Season Coffee Cake. Recipe on page 30.
GRIDDLE CAKES WITH ROOT BEER SYRUP POUND CAKE 2 sticks unsalted butter, softened, plus more to grease pan 2 cups cake flour, sifted (sift before measuring) 1 teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 4 eggs, set out at room temperature for 30 minutes 2 teaspoons freshly squeezed orange juice 1 teaspoon freshly squeezed lemon juice 1 vanilla bean, split, seeds removed 1. Position a rack in the center of the oven and preheat to 325 degrees. Butter an 8 ½” x 4 ½” loaf pan. 2. In a small bowl, sift together the flour, baking powder and salt. Using an electric mixer on low speed, combine the sugar and fruit zests until the sugar is evenly colored, about 4 minutes. Add the butter and beat on high speed until pale and fluffy, about 5 minutes. Lower the mixer speed to medium and beat in the eggs one at a time, frequently scraping down the sides of the bowl. Beat in the fruit juices and vanilla seeds. Lower the mixer speed to low and add in the flour mixture until just incorporated, do not over-mix. 3. Spread the batter out in the buttered loaf pan and tap the bottom of the pan on the counter to eliminate air bubbles. Bake in the 325-degree oven until golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. 4. Place on a wire rack to cool for 30 minutes. Run a knife around the edges of the pan and invert the cake onto the rack. Flip the cake and cool completely, top side up.
28 May 2012 • nourish.com
ROOT BEER SYRUP AND BERRY RELISH 6 12-ounce cans quality root beer ¾ cup walnuts, toasted and roughly chopped 1 pound fresh strawberries, stems removed, cleaned and quartered 6 ounces fresh blackberries, cleaned and halved 2 teaspoons finely chopped fresh mint 1 tablespoon sugar Butter, as needed 1. To a large saucepot over medium heat, add all of the root beer. Cook until the soda has reduced to a syrup consistency. 2. In a small bowl, combine the walnuts, fruit, mint and sugar and stir gently. 3. To a medium saute pan over medium-high heat, add 1 tablespoon butter. Slice the cooled pound cake into 1-inch-thick slices and place them, one at a time, into the pan to sear. Flip when the bottom side is golden brown and repeat, searing on the other side. Repeat these steps with the remaining slices. 4. To serve, place a few slices of seared pound cake onto a plate and drizzle with the root beer syrup. Finish with a scoop of strawberry and blackberry relish. Serves 6
“Biscuits and Gravy” bacon putts and Mushroom bÉchamel
download recipe Card at nourish.com BACON PUTTS
¼ cup plus 2 tablespoons all-purpose flour
1 cup water 1 stick unsalted butter, plus more to grease pan ¼ teaspoon salt 1 cup all-purpose flour 4 eggs ½ pound bacon, julienned 1 cup shredded Gruyère cheese
3 cups heavy cream 1 teaspoon freshly grated nutmeg 1 tablespoon finely chopped fresh thyme 1 tablespoon finely sliced fresh chives Pepper, to taste 1 quart frying oil ½ 3.5-ounce package enoki mushrooms 2 scallions, cut hard on the bias
1. In a medium saucepan over high heat, combine the water, butter and salt and bring to a boil.
1. In a medium saucepot over medium heat, melt the butter. Add the garlic and shallot to the pot and sweat.
2. Reduce the heat to low and add the flour. Using a wooden spoon, incorporate until the dough forms a ball.
2. Turn the heat to high and add the cremini and portabella mushrooms. Saute until the mushrooms get a little color on them. Deglaze the pan with the white wine and turn the heat back down to medium. Cook until the wine reduces to about 1 tablespoon.
3. Transfer the dough to the bowl of a mixer and add the eggs one at a time. Once all of the eggs have been added, beat the batter on high until just thick enough to hold soft peaks. 4. Transfer the batter to a clean bowl, cover with plastic wrap and chill for about 10 minutes. Preheat oven to 375 degrees. 6. In a medium saute pan over medium heat, render the bacon until it is golden brown and crisp. Drain the bacon slices on paper towels. 7. Butter a large baking sheet. Fold the cheese and bacon into the batter. Drop 1-tablespoon portions of batter onto the prepared baking sheet. Bake in the 375-degree oven for 30 minutes. Turn the heat off and allow them to get golden brown and crispy (about 10 minutes).
MUSHROOM BÉCHAMEL 1 tablespoon butter 3 cloves garlic, minced 1 shallot, minced 8 cremini mushrooms, quartered 2 portabella mushrooms, cleaned and sliced ½ cup white wine
3. To the pot, add 2 tablespoons flour and stir until well incorporated. Add the heavy cream and nutmeg. Turn heat to medium-low and bring to a low simmer for 30 minutes, allowing the flour to cook out of the sauce. Once the sauce is at a consistency where it coats the back of a spoon, finish by adding the thyme and chives, and salt and pepper, to taste. 4. Insert a fryer thermometer into a small saucepot. Add the oil and bring to 350 degrees. 5. To a small bowl, add 1⁄4 cup flour and the enoki mushrooms. Toss the mushrooms in the flour to coat them. Knock off any excess flour and place the mushrooms into the heated frying oil. Fry, in batches, for 3 minutes or until golden brown. Remove the mushrooms careful- ly with a slotted spoon and place on paper towels to drain. Season with salt, to taste. 6. To serve, place bacon puffs on a serving platter. Spoon mushroom sauce over the puffs and garnish with fried mushrooms and scallions. Serves 6
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eat well food truck frenzy page 38
PHOTO BY VALERIE CARNEVALE JUDGE’S CHAMBERS • How to prepare for the perfect summer barbecue 32 FOOD TRUCK FRENZY • More than 20 food trucks have hit downtown Indianapolis 38 HOW TO • Make a latice pie crust 44
nourish.com • May 2012
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judge’s
chambers Spark the charcoal and prepare a backyard barbecue lineup from one of the city’s most revered grillmasters.
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{ recipes } Chef Judge Smith
{ photos } Jade Howard
he lingering daylight and pleasant temperatures of the season mean it’ s time to pass the torch from Crock-Pots and electric skillets onto seasoned grill grates and fragrant clouds of smoke. It’ s the time for gathering around hand-me-down casserole dishes brimming with hom made sides and for grilling hearty cuts of meat at a lethargic pace before slathering on a secret sauce. For a taste of authentic, smoky Indiana barbecue, patrons need only wander a short jaunt from Downtown, west on Michigan Street to Judge’ s Tip of the Rib BarB-Que. On any given day, rain or shine, owner and Chef Judge Smith can be found tending to his army of seven 37-inch Weber Ranch Kettle Charcoal Grills, breathing in Indiana hickory, waiting for the meat to “ tell him” it’ s ready to be pulled. Smith spares no secrets with this collection of timeless barbecue dishes, perfect for sharing in the warm solstice sun.
32 May 2012 • nourish.com
Cuban Breakfast Roll. Recipe on page 30.
FIRE nourish.com • May 2012
37
download recipe Card at nourish.com
BBQ Chicken Recipe on page 39.
smoke
34 May 2012 • nourish.com
COLESLAW DRESSING (NOT PICTURED)
CORN CASSEROLE (NOT PICTURED)
4. Cook the chicken over indirect heat for about 2-2½ hours, flipping halfway through. The meat should reach an internal temperature of 185 degrees on a meat thermometer inserted into the thickest part of the meat.
1. In a large mixing bowl, mix to combine all of the dressing ingredients.
1 8.5-ounce box Jiffy brand cornbread mix 1 14.5-ounce can cream-style corn 1 14.5-ounce can whole kernel corn with juice ½ cup medium-diced onion* 1 cup (8 ounces) sour cream 2 eggs 1 stick butter, melted
2. Transfer dressing to a large storage container with a lid and set in the refrigerator for at least 1 hour.
1. Preheat oven to 350 degrees. Spray a 13” x 9” casserole dish with nonstick cooking spray and set aside.
1. Apply Judge’s dry rub generously to the outside of the brisket and allow the meat to marinate overnight.
COLESLAW
2. In a large mixing bowl, stir to combine all of the corn casserole ingredients Spread the mixture into the greased casserole pan.
2. Prepare a charcoal grill by igniting the coals and letting the grill heat to 250300 degrees. Place a few pieces of wet hickory on top of the coals and let the smoke fill the dome of the grill.
1 quart (4 cups) Miracle Whip brand salad dressing 1½ teaspoon salt 1½ teaspoons dehydrated chopped onion ¾ cup sugar
1 cup Dressing (recipe above) 1.5 pounds coleslaw cabbage mix 1. In a large mixing bowl, stir to thoroughly combine the prepared coleslaw dressing and cabbage mix. 2. Let the coleslaw stand for 15 minutes, then mix the ingredients again 3. Place the cloeslaw in a plastic container and set in the refrigerator until ready to serve.
MACARONI AND CHEESE (NOT PICTURED)
1 pound uncooked macaroni noodles 2 tablespoons stick butter 1⅓ cups half-and-half 1⅓ cups 2-percent milk 1⅓ cups Velveeta brand cheese 1¼ cups shredded cheddar cheese, plus more to sprinkle on top 1⅓ cups (10.5 ounces) sour cream 1. Preheat oven to 350 degrees. Grease a 13”x 9” casserole dish with nonstick cooking spray. Set aside. 2. Cook the macaroni according to package directions; drain, rinse and set aside. 3. In a large saucepot over medium heat, combine the butter, half-and-half, milk, Velveeta, 1¼ cups cheddar and cooked macaroni. Heat the mixture, stirring constantly until all of the cheese is melted and the mixture is smooth, about 15-20 minutes. 4. Add the sour cream and mix thoroughly until well incorporated and smooth. 5. Transfer the macaroni mixture to the greased pan and top with shredded cheddar. Bake in the 350-degree oven for 15-20 minutes, or until the cheese is melted and lightly browned. Serves 8-10
3. Bake the corn casserole, uncovered, in the 350-degree oven for 60 minutes, or until a knife inserted in the center comes out clean. Serves 8-10 *Smith processes his onions in a food processor to make a puree.
JUDGE’S DRY RUB* 1½ cups Domino Brownulated Light Brown Sugar ¾ cup paprika ¾ cup salt ¾ cup ground black pepper 2 tablespoons and 2 teaspoons granulated garlic 1. In a medium mixing bowl combine the rub ingredients. Apply generously to cuts of beef, pork and/or chicken prior to grilling. Yields 3¾ cups *You can store rub in a spice container just as you would any seasoning.
CHICKEN
(PICTURED ON PAGE 38)
Judge’s Dry Rub (recipe on page 50), to taste Chicken, any cut, to taste 1. Apply Judge’s dry rub generously to the outside of the chicken and allow the meat to marinate overnight. 2. Prepare a charcoal grill by igniting the coals and letting the grill heat to 250300 degrees. Place a few pieces of wet hickory on top of the coals and let the smoke fill the dome of the grill. 3. Set a baking sheet across the grates and place the meat on the pan. Make sure the vents on the top of the grill lid are one-third of the way open.
BRISKET
(PICTURED ON PAGE 40)
Judge’s Dry Rub (recipe on page 50), to taste Brisket, to taste
3. Set a baking sheet across the grates and place the meat on the pan. Make sure the vents on the top of the grill lid are onethird of the way open. 4. Cook the brisket over indirect heat for approximately 6 hours, flipping halfway through, or until the meat reaches an internal temperature of 190-195 degrees on a meat thermometer inserted into the thickest part of the meat.
PULLED PORK
(PICTURED ON PAGE 41)
Judge’s Dry Rub (recipe on page 50), to taste Boston pork shoulder, to taste 1. Apply Judge’s dry rub generously to the outside of the pork and allow the meat to marinate overnight. 2. Prepare a charcoal grill by igniting the coals and letting the grill heat to 250-300 degrees. Place a few pieces of wet hickory on top of the coals and let the smoke fill the dome of the grill. 3. Set a baking sheet across the grates and place the meat on the pan. Make sure the vents on the top of the grill lid are onethird of the way open. 4. Cook the pork over indirect heat for approximately 8 hours, flipping halfway through, or until the meat reaches an internal temperature of 190-195 degrees on a meat thermometer inserted into the thickest part of the meat. 5. Let the meat rest for at least 30 minutes. Using two forks, shred the meat and serve on a sandwich, over a baked potato or on it’s own with a side of sauce.
nourish.com • May 2012
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Grilled Corn on the Cob. Recipe online at noursh.com.
BBQ Brisket. Recipe on page 39.
Peach Cobbler. Recipe online at nourish.com
download recipe Card at nourish.com
summer
download recipe Card at nourish.com
BBQ Pulled Pork Recipe on page 39.
nourish.com • May 2012
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FOOD TRUCK FRENZY { story } Taylor Ellis { illustrations } Andrea Giacalone
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{ photos } Valerie Carnevale
rendy and Indiana are two words you don’t typically see together in the same sentence, but when Indiana finally sinks its teeth into a trend it spreads like wild fire. Food trucks are a perfect example of this. More than 20 food trucks have popped up all over Indianapolis since 2010 featuring Indian cuisine, cupcakes and even Southern style cajun. Bryan Monroe, owner of Indy food truck Der Pretzel Wagen, says that he first discovered food trucks seven years ago in Austin, Texas, and wondered when they would surface on Indiana’s streets. Indianapolis food truck owners are quick to admit that Indiana is a slow moving state when it comes to catching onto trends, but are gladly relishing in the role they get to play in this new Midwestern “foodie craze.” Kate McKibben from Mabel on the Move thinks that Indiana was slow to catch onto food trucks due to the saturation of chain restaurants all over Midwestern cities. However, she’s excited to see Hoosiers start to think differently about the way they eat. “I think Indianapolis is getting more and more sophisticated and that people are starting to care more about the quality of the food they eat,” she says. “They want to get away from the large chains and try something different. I think having something homemade out of a food truck is more of a treat than going to a restaurant.” Being slow isn’t always a bad thing according to Linda Gilkerson, co-owner of Indy’s Kitchen, a shared-use kitchen rented out by several of Indy’s food trucks to prepare food. “There’s a lot of things that happen on the coasts that never make it here, because they never really make it there,” she says. “So I think that we are kind of able to learn from their mistakes.”
38 May 2012 • nourish.com
nourish.com • May 2012
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for more information visit them on twitter @TheNYSlice
40 May 2012 • nourish.com
Monroe admits that trial and error has played a huge roll in the success of Der Pretzel Wagen. But starting a food truck is lot harder than most think according to Teresa Johnson, owner of the Mac Genie food truck. “We thought we had an idea of how difficult it would be, and it ended up being so much harder,” Monroe says. “I think there is this idea that you can throw some cooking equipment into a truck and put it into drive, but that’s definitely not the case.” After filling out paperwork that can take months to complete, food truck owners must build their truck, choose a product, find locations and cook masses of food that can also fit into a 12-by-16 foot space. With large pieces of cooking equipment and three to five people jammed into a tiny clearing amid the chaos, there’s not much leg room. Food truck owners send out an early morning tweet of where they are going to be that day and from
that moment it’s game on. Cooks spend hours preparing the food at a local shared-use kitchen. Once everything is ready, the trucks are locked and loaded as they search for a place to park and serve local customers eager to jump on the food truck bandwagon. This is only round one; food trucks like West Coast Tacos will often serve a lunch shift from 11 a.m. to 2 p.m. and then prepare more tasty creations for the dinner shift from 5 p.m. to 3 a.m. And at the end of the day, someone still has to return to the kitchen and clean out the truck to get it ready for the next day’s wild ride. According to McKibben, the work provides certain payoffs. “I love seeing how happy our food makes people because they know they are getting high quality food that also makes them feel good,” she says. “Seeing their happiness makes all the hard work worth it.”
Organic Food on the Go: mabel on the move
T
here’s nothing like enjoying a home cooked meal made from scratch by your mom. The smells, the flavors and the hours spent preparing it all come together to make memorable meals that not only taste good, but make you feel good too. Now imagine being able to enjoy home cooked meals just like your mom makes but on the go, and you have Mabel on the Move’s food truck concept. If that’s not enough, everything is made from scratch with organic ingredients. The tasty menu features a plethora of organic ice creams, salads, soups and more. For Kate McKibben, starting a food truck was a little easier in some ways. With her youngest children off to college, McKibben found herself with a lot of free time and no one to cook for. McKibben watched the rising food truck trend on the coasts and knew she wanted to be a part of it some day. When McKibben heard that a chef from New York City was selling a ‘60s inspired food truck known for tasty organic treats, she immediately
purchased Mabel on the Move and opened it to the streets of Indy in March 2011. For McKibben it was more than just a desire to be a part of the food truck culture, it was a passion for helping others make healthier food choices. “People don’t eat high quality food; they tend to eat a large quantity of bad food,” she says. “A lot of the health problems that everyone has come from what they’re eating, so I really wanted to provide a way to get healthy food on the go.” McKibben says she wants Mabel on the Move to feel like going home to your mother’s house for lunch, just maybe a little healthier. She has four children of her own, and after she saw the improvements that organic foods made on her family’s health, she was excited to give other people that opportunity. “Even if it’s only one little thing I can do, I wanted to expose people to that idea as an option so they could see how much better they feel after organic food,” she says. However, McKibben says the long weekend shifts are a lot more difficult
www.thebestdamntacos.com
WEST COAST TACOS
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West Coast Tacos
@WestCoastTacos Rare Mexican and Korean fusion of flavors form tasty tacos
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scratch modern comfort food
Scratch
@scratchtruck Scratch Burger- 1/3 lb custom ground burger, bacon marmalade, arugula and gorgonzola cheese served on a fresh, toasted soft roll. cle City ir C spuds
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grub
Circle City Spuds
@circlecityspuds Menu takes spuds to the next level by using gourmet meat and veggies as toppings
Der Pretzel Wagen
Der Pretzel Wagen
@derpretzelwagen Now offers jalapeno infused Colby Jack as well as cinnamon sugar and salted pretzels
nourish.com • May 2012
41
scout’s
treat truck
317.409.2600 scoutstreats.com Scouts Treat Truck @scoutstreats
Scout’s treat truck
@ScoutsTreats Indy’s first cupcake food truck offers cupcakes, brownies, cookies and other treats Organic
HOT DOGS
SALADS
Organic
ICE-CREAM
GOOD FOOD FAST
PICK-UP WINDOW
mabel on the move
@MabelonMove Brings the comfort of homestyle cooking with an organic twist
Chef Dan’s
Southern Comfort Chef Dan’s Southern Comfort Rib Tips Southern Friend
Chicken
dan’s southern comfort
@ChefDansIndy This husband and wife duo brings flavors from the Mississippi Bayou to the Hoosier capital
FAST. FRESH. NOW.
INDIAN
spiceboxindy.com
spice box
@SpiceBox Indian inspired food truck will celebrate its grand opening on March 1
42 May 2012 • nourish.com
than she expected. “It’s like going camping and having to feed hundreds of people. You have to think of everything you might need.” McKibben admits that sometimes she makes it harder on herself due to her perfectionist personality. She can take up to three days to prepare for events due to her determination to find as many local and organic ingredients as possible.
She least expected the easiest part to be advertising. “You have to be on Facebook and Twitter. It’s huge for this business. That’s how I get out where I will be and I what I will be serving. It’s the only advertising I’ve done,” she says. “People may think you make a lot of money in a food truck, but we don’t. So if we had to pay to get the word out, then we really couldn’t do this at all.”
Restaurant on wheels: neighborhood pizza
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ami Maslyk is quite the sensation in the Village of West Clay in Carmel, Ind. When her famous Neighborhood Pizza truck is spotted, kids flock from all over the neighborhood to get their favorite homemade pizza and candy from the woman they know as “the pizza lady.” “Sometimes, I think they just want me for my candy,” she says jokingly. Maslyk has even reached celebrity status with the local Devoe family’s five children. “Their mother told me that I’m more popular than the president of the United States in their house,” she recalls laughing hysterically. “Every time the Devoe kids see me, they come racing towards me and give me big hugs. I love all the kids in the neighborhood, but they have a special place in my heart.” Maslyk’s journey to this level of success has not been easy. It has taken courage, heartache and a workaholic mentality to make Neighborhood Pizza what it is today. Maslyk came to Carmel 10 years ago fresh off a divorce, with her 5-year-old daughter. She says it was her darkest hour and that it took a lot of strength to get through everything. One year prior to the divorce, Maslyk and her ex-husband started the Neighborhood Pizza truck in Valparaiso, Ind., where it became a huge success. Maslyk bought the business from her ex-husband and brought it with her to Carmel to start a new life. This newly single mother had no doubt that her food truck would become a success. She says it was unlike anything people had ever
heard of at the time. So Maslyk pulled herself up by her bootstraps and began making a name for herself. She became known all around her neighborhood for her 16-foot, decked out “restaurant on wheels.” Maslyk isn’t joking when she calls it a restaurant. Her food truck has two ovens, four sinks, and even hot and cold running water, to name a few of the luxurious features. But her flavorful homemade pizzas are even more impressive than her jumbo-sized truck painted with flames. “I still to this day don’t know of a pizza truck like mine where we make the pizzas from scratch inside the truck and deliver them to you fresh out of the oven,” she says. Maslyk has been known to pull triple duty inside her truck. She drives, takes money and makes the pizzas all by herself sometimes. A self-described workaholicc, Maslyk only gives herself one day off a week. While she says it leaves her exhausted, being able to support her daughter by herself is worth all of the hard work. “My daughter is the one that keeps me going. I’m a single mom, so everything I do is centered on her, she says. “She comes first no matter what, this truck comes second.” At 47, Maslyk says she has no plans of resting anytime soon. After 10 years she is looking forward to franchising with two more trucks and seeing where that takes her. “Maybe one day I’ll sell it to someone who I think would really do it right.” Maslyk says. “But for now, I don’t plan on stopping until I get my daughter through college.”
for more infomration visit them on twitter @WestCoastTacos
I
Tacos with a Twist: West Coast Tacos
t all started when Arnold Park, originally from Korea, met Indianapolis native John Ban at a Los Angeles taco truck. The two started up a conversation that would quickly change the next chapter of their lives. Park shared his desire with Ban to start a taco truck in Korea, but Ban had the Hoosier state on the brain and persuaded Park to come to Indianapolis. Shortly after, West Coast Tacos drove into Indy in March of 2010 and food truck buzz started humming around Indiana. Despite the buzz, Park likes to think his idea was actually quite simple and straightforward. “Everyone’s always like, ‘that is such a brilliant idea.’ But, I’m thinking, ‘well, all I did was put a taco truck where there was no other taco trucks,’” he says while chuckling to himself. According to Park, it’s essential that food trucks set themselves apart from others if they want to stick around.
“You have to be unique because a lot of people don’t understand that a lot of food trucks have failed,” he says. “Everyone in Indy has mostly grown up on hot dogs and sandwiches. But just because you open a truck that sells hot dogs and sandwiches doesn’t mean you are going to make money. “We are unique because we are the first to fuse Korean and Mexican food together.” However, this unique blend of Korean barbequed meat with authentic Mexican shells, cilantro and onions has taken the Indy crowd a little getting used to. Park says one of his funniest memories since opening the truck was the crowd reaction at the Indianapolis 500. Park says that people were pretty upset at first. “We had so many people who were asking, ‘Why isn’t there lettuce, cheese and sour cream on my taco?’ A lot of people were upset when they got the food, but when they tried it, they ended up really enjoying it,” he
says. “Everyday is funny because someone new comes up who has never seen tacos like this before.” This mouth-watering combination of Korean and Mexican styles has now catapulted West Coast Tacos into the spotlight as one of the most well-known food trucks in Indiana. In only two short years, West Coast Tacos has expanded into four trucks and is hoping to set up shop in Bloomington and Lafayette in the near future. “I think the most rewarding part of this whole experience is the exposure we’ve brought to Indy,” Park says. “This year’s Super Bowl was the first to ever have food trucks, so that’s pretty cool.” And it doesn’t look like West Coast Tacos rise in popularity is going to stop anytime soon. After Super Bowl XLVI, their Twitter followers jumped from 9,800 to 15,000 in a matter of days. With no intentions of slowing down, Park says he’s looking forward to the possibility of one day having West Coast Tacos shops across the state.
nourish.com • May 2012
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HOW TO Make a
LATTICE pie crust { recipes } Mache Magazine Food Depatment
{ graphics } Andrea Giacalone
Before you begin... Follow the recipe at nourish.com, make pie dough and separate it into two disks; refrigerate until firm, at least 30 minutes.
Roll our the dough from center out until it is 1/8-inch thick and 2 inches larger in diamerter than the pie pan.
Transfer dough by carefully rolling it around the rolling pin, and then gently unroll over pan. Gently press the dough into pan, being careful not to tear or stretch it.
Tuck or trim the overhang to create a 1-inch edge, then use fingers and thumb to crimp.
Add filling. Roll out dough as above. Using a ruler or guide, cut even strips at the desired width, typically 1/2 inch. Place stripes over pie in one direction, evenly spaced.
Turn back every other strip to place the crosswise strips, starting with the center crosswise strip.
44 May 2012 • nourish.com
Brush the top and sides of the pie with egg whites to make a golden crust.
give it a try! Check out our FREE downloads at nourish.com/downloads This is a Ball State University magazine design class project, created fall semester 2012.
Stay up-to-date between issues too!
Start filling up your recipe box today! planning your own party is as easy as 1... 2... 3. All this and more at nourish.com.
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