B. Smith Attends Martha Stewart Event to Support James beard Foundation Event

B. Smith Introduces New Soft Window Treatments

The Hawaii Collection from B. Smith available exclusively at Bed Bath and Beyond.




http://www.bedbathandbeyond.com/searchSKU.asp?brand=8&go=1&brand_name=B.+Smith&

B. Smith's Recipe for SLOW ROASTED BEETS AND ARUGULA SALAD WITH SUNFLOWER VINAIGRETTE

Beets are very sweet, and have the highest sugar content of any vegetable, but are very low in calories. This recipe is all about presentation and the layers of flavor and texture from the sweet beets, the crunch of the walnuts, and the peppery spice of the arugula. The Sunflower Vinaigrette with my olive oil and Balsamic Reduction are a must.

SLOW ROASTED BEETS AND ARUGULA SALAD WITH SUNFLOWER VINAIGRETTE
Yields 4 Servings


4 medium beets
6 cups arugula, stems removed
½ cup walnut halves
3 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon red wine vinegar
2 Tablespoons unsalted, toasted sunflower seeds
½ teaspoon salt
Pinch of freshly ground black pepper
½ cup crumbled goat cheese
Salt and freshly ground black pepper to taste
Sunflower Vinaigrette (recipe follows)
Balsamic Reduction (recipe follows)

Preheat oven to 350°F. Wash the beets well and trim the roots and stems without piercing the skin. Place the beets on a sheet of aluminum foil, fold into and airtight packet, and place on a cookie sheet. Bake until beets are tender, 45 to 60 minutes.
Cool beets, remove skin, and cut into small cubes (you should have about 2 cups of diced beets). Cover beets and chill until ready to prepare salad.
In a small bowl, whisk together the olive oil. red wine vinegar, sunflower seeds, and ½ teaspoon salt and pinch of pepper.
In a large bowl, toss arugula with the Sunflower Vinaigrette and divide between four salad plates. Divide the beets, walnuts, and crumbled goat cheese evenly over the top of each salad. Drizzle the rim of each plate with balsamic reduction. Serve immediately.



Balsamic Reduction
Yields ½ cup

1½ cups balsamic vinegar

1. Bring vinegar to a boil in a small stainless steel saucepan, lower heat to medium and allow vinegar to reduce down to ½ cup, about 20 minutes. Allow Balsamic Reduction to cool completely and serve with Slow Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 2 weeks.



Sunflower Vinaigrette
Yields about ¼ cup

Sunflower seeds are rich in calcium and minerals. For this vinaigrette use whole unsalted toasted sunflower seeds.

3 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon red wine vinegar
2 Tablespoons unsalted, toasted sunflower seeds
½ teaspoon salt
Pinch freshly ground black pepper

Whisk together the olive oil and red wine vinegar, sunflower seeds, and ½ teaspoon salt and pinch of pepper in a mixing bowl. Serve immediately with Slow Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 3 days.



SPICY BABY OKRA AND OLIVES Recipe by B. Smith

SPICY BABY OKRA AND OLIVES
Yields 6 servings

Serve this as a relish with the meal, or offer as cocktail nibbles. These
can be prepared in advance of serving, and also can be jarred for a great
little hostess gift along with a bottle of B.Smith Olive Oil!

6 ounces fresh baby okra or small okra
2 Tablespoons halved, pitted Kalamata olives
2 Tablespoons halved, pitted cracked green olives
2 Tablespoons pimiento-stuffed green olives
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
1½ Tablespoons fresh thyme leaves
1 garlic clove, thinly sliced
¼ teaspoon coarse kosher salt
¼ teaspoon red pepper flakes

1. Combine okra and olives in a 1-quart resealable plastic bag.
2. Whisk the lemon juice, olive oil, thyme, garlic, salt, and red
pepper flakes in a medium bowl to blend. Pour the marinade over the okra and
olives. Tightly seal the bag, and turn it to distribute the marinade evenly.

3. Refrigerate at least 1 day and up to 2 weeks, turning occasionally.
Serve cold or at room temperature.

Serve this as a relish with the meal, or offer as cocktail nibbles. These can be prepared in advance of serving, and also can be jarred for a great little hostess gift with a bottle of B.Smith Olive Oil!

Joan Hamburg Records Show at B. Smith's Sag Harbor Restaurant

Joan Hamburg records her radio show at B. Smith's Sag Harbor Restaurant! Show will air on Friday July 16.

http://www.facebook.com/?ref=logo#!/b.smithstyle

B. Smith's Sag Harbor Restaurant Features Jerk Spiced Halibut

Come in this weekend and try the Jerk spiced halibut over grilled pineapple with watermelon salsa and add a tropical twist to your Fourth of July celebrations!

B. Smith's Union Station Restaurant is Ready for Summer

We've shaken up the martini! Come in and try our Blueberry martini, Mojito martini, Watermelon martini and all of our other summer drinks!

B. Smith to Appear on WPIX New York's Metro Residential

B. Smith is scheduled to appear Sunday morning on WPIX New York's Metro Residential July 11th at 11am.

http://www.wpix.com/marketplace/realestate/metroresidential/

B. Smith's Collard Green Slaw Featured in Washington Post

B. Smith's Collard Green Slaw

The Washington Post, July 7, 2010

• Course: Side Dish
• Features: Healthy

Summary:

Collard greens add dimension and body to what would otherwise be a standard interpretation of slaw. Another bonus is that the greens, aside from being inexpensive, are rich in vitamins and minerals that don’t get cooked out because they are left raw.

MAKE AHEAD: The dressing can be made 1 day in advance; the slaw must be made several hours in advance.

12 servings

Ingredients:

• 3/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 tablespoon celery seed
• 2 teaspoons sweet Hungarian paprika
• Salt
• Freshly ground black pepper
• 2 pounds (2 large bunches) collard greens, thick stems removed, leaves halved lengthwise and cut crosswise into 1/4-inch strips (about 16 cups)
• 1 medium head napa cabbage, cored, cut in half, then cut into very thin slices (8 cups)
• About 6 large carrots, peeled and coarsely grated (4 cups)

Directions:

For the dressing: Whisk together the vinegar, oil, sugar, mustard, celery seeds and paprika in a small bowl. Season to taste with salt and pepper.

For the slaw: Combine the collard greens, cabbage and carrots in a very large bowl. Pour the dressing over them, stirring to coat them well. Season generously with salt and pepper. Refrigerate until the collard greens soften and wilt slightly, stirring occasionally, at least 1 hour and up to 3 hours.

Recipe Source:

From “B. Smith Cooks Southern Style” (Scribner, 2009).

Tested by Kelly DiNardo for The Washington Post.

(Michael Temchine for The Washington Post)

Nutrition Facts
Information per serving
Calories: 100
% Daily Values*
Total Fat: 5g	8
Saturated Fat: 1g	5
Cholesterol: n/a	0
Sodium: 75mg	3
Total Carbohydrates: 13g	4
Dietary Fiber: 5g	20
Sugar: 5g
Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat:	Less than	65g
Saturated Fat:	Less than	20g
Cholesterol:	Less than	300mg
Sodium:	Less than	2,400mg
Total Carbohydrates:		300g
Dietary Fiber:		25g

http://projects.washingtonpost.com/recipes/2010/07/07/b-smiths-collard-green-slaw/

Enjoy patio dining at B. Smith's Union Station

Enjoy patio dining at B. Smith's Union Station

B. Smith Attends Essence Music Festival For AARP

B. Smith To Attend Essence Music Festival in New Orleans

B. Smith will be appearing at the Essence Music Festival in New Orleans this weekend. She will be doing a cooking demonstration on Saturday at 12:15-1:45pm at the Ernest N. Morial Convention Center, Booth 603, Hall B-1

http://www.essencemusicfestival.com/home.php