Thursday, March 21, 2013
Questions and Answers
In 1975, we held a year long contest to name the restaurant. From the hundreds of suggestions submitted, the one we liked most was submitted by Jeff Hall, a Yale undergrad. The prize? A hot fudge sundae for four people every week, for a year.
This wonderful cake started out with the name, Sally Tessler's Mother's Coffee Cake. The base recipe started out as our beloved employee's Mom's family recipe. Claire added coffee and vanilla to the batter and added coffee grounds, brown sugar, and walnuts to the filling. After a short while, we realized the name was a bit lengthy and I wanted to name it after the place Sally's Mom's family came from. Sally told me that her Mom's family came from what was Lithuania, and at the time that was part of the Soviet bloc. Claire suggested we help the "revolution" with the cake and declare it Lithuanian Coffee Cake. We wish democracy came that easily, but Sally loved the idea and years later when Lithuania became an independent country once again, she called to ask "So what do you think, did the Lithuanian Coffee Cake have anything to do with the freedom?"
Organically grown foods simply taste better and are often higher in nutrition than their conventionally grown counterparts. When you buy organic foods, you help to promote biodiversity, cut down on the pesticides that pollute our soil, air, and water, and you help to support natural systems that will ensure the integrity of our farmlands for future generations. That’s the best inheritance we can ever offer our children. Biodiversity is crop diversity. Growing a variety of crops is one of many ways to reduce the incidence of disease, and the need for pesticides and fungicides. Many giant, corporate farms, will often take the easier, cheaper route and plant one variety, often determined not by flavor and disease resistance, but rather on ability to travel long distances. This method often relies on higher pesticide use, and further damage to our soil, our earth, and health risks for us.
For more information please visit: www.ewg.org or www.ucsusa.org
From Hartford: I-91 South, to exit 1, downtown New Haven to first exit. Make a right at the light, this is Church St. Go to your third light and make a left on to Chapel St. The Chapel Mall is on your left and the lower Green on your right. Proceed two lights and we are on the corner of Chapel and College Streets. You can make a left on to College Street and locate parking.
From New York City: I-95 North, exit 47, Downtown New Haven to exit 1. Go to the first light and make a right turn onto Church Street. Proceed to your third light and make a left onto Chapel Street. The Chapel Mall will be on your left side and the lower New Haven Green on your right. Go to your second light and we are on the left hand side corner of Chapel and College Streets. You can make a left turn onto College Street to locate parking.
We always welcome people who are enthusiastic about life and the possibility of sustainability, social justice, and peace. Those who enjoy preparing and serving organic and sustainable foods to others, and are bright and energetic make a perfect fit here. This is a tall order we realize, but our standards are high and we help others to reach up to them. Please e-mail your resume to <info@clairescornercopia.com> and we'll review it and get back to you as positions open.
We want people to taste their food before they add additional salt.
If you eat 2 cups of yogurt a day in your family, you will save $1,000.00 a year by making your own - and, you’ll save hundreds of plastic cups a year, too.
Makes about 16 cups
1 gallon organic whole or 2% milk
2/3 cup plain, organic yogurt
Heat the milk in a large, uncovered 8 quart pot over medium-high heat, without stirring, until the milk foams and rises about half way to the top of the pot, about 10 minutes. When the foam reaches about half way to the top of the pot, remove from the heat. Pour the heated milk into a large bowl (a tempered glass or pottery bowl is best). Set the bowl on your counter to cool until you can insert your "baby" finger into the center of the bowl of milk, just comfortably, for 10 full seconds. This will take about 20 minutes or so, depending on how cold it is in your kitchen. Measure the 2/3 cup yogurt into a separate bowl. Measure 1/2 cup of the heated milk into the bowl of yogurt. Stir well to mix. Pour this yogurt mixture into the large bowl of heated milk, using a rubber spatula to scrape the bowl clean. This is the point when Sadie said a blessing over the bowl, so I always do, too. Cover the bowl with a dish large enough to fit the bowl without touching the yogurt. Cover the bowl with a clean dish towel, then a thick bath towel. Leave the wrapped bowl on the counter for 8-10 hours, (you can make your yogurt before you go to bed or before you leave for work) whichever is more convenient for you, without disturbing. After 8-10 hours, remove the towels but leave the dish on. Refrigerate for at least 8 hours, but it's ready to eat after 8 hours. Before enjoying, remove about 2/3 cup of the top layer and spoon this into a jar. Cover the jar and refrigerate for up to two weeks. This will be your yogurt "starter" for your next batch. You may now begin eating and enjoying .
And, the cost is less than $8.00 for 4 ½ quarts of solution - it’s all natural and much cheaper than buying other cleaners - and you’ll get to feel like a chemist when you are mixing it - I love mixing up a batch or two.
Cleaning solution for windows, counters, cabinets, and other things that need to be cleaned, by Claire Criscuolo
1 Gallon white vinegar
1 16 ounce bottle peroxide
½ Ounce Tea Tree Oil (Trader Joe’s sells it for the cheapest price I’ve ever seen)
2 Drops of essential oil, peppermint will help keep ants at bay, or us lavender, lilac, for a lovely scent
Pour half of the gallon of white vinegar into an empty gallon container, giving you two half gallons of white vinegar. Pour 1 cup of peroxide into each half gallon of white vinegar. Pour 1 ½ teaspoons of Tea tree oil into each container. Put one drop of essential oil into each container. Shake. Label and date each bottle;
Environmental Initiatives
Taking care of the environment is not only a pressing political matter, but a real concern in the daily lives of businesses as we attempt to decrease our carbon footprint.
As new ways to help arise, we are sure to continue to do our part.
So far, we've taken the following actions:
- We've always used paper, rather than plastic for our take-out bags.
- We make our own natural kitchen cleaners for windows and floors.
- In 2006, we switched to Energy Star lighting.
- In 2007, we switched to compostable cups and take out boxes made from corn, and printed with soy ink.
- In May 2008, we switched to a low water use dishwasher.
Charitable Causes
Coins for Causes
Each month, we designate a different charity to
benefit from our Coins for Causes collection jar that we set by our cash
registers. This month's charity:
For more information, please contact
Yao Yang at yao.yang@yale.edu
Or visit our website at: http://info.med.yale.edu/eph//ephso/core/
Each month, we designate a different charity to
benefit from our Coins for Causes collection jar that we set by our cash
registers. This month's charity:
Yale HealthCORE has been dedicated to serving the children of developing communities in Latin America for over ten years. Armed with public health training and a strong sense of determination, graduate students from the Yale School of Public Health deliver innovative public health interventions to improve and uplift the lives of the children and families in impoverished communities. Each year, HealthCORE embarks on a 10-day service trip to apply our public health training where it is most needed. Recently, HealthCORE has formed a partnership with World Vision Honduras in order to address the most pressing needs of rural Honduran communities. HealthCORE members are assisting World Vision with their childhood malnutrition, sanitation, and health education programs through data analysis, data collection, consultation, and direct community service. These initiatives empower families to restore their children’s health through proper nutrition, good hygiene, and basic health knowledge.
For more information, please contact
Yao Yang at yao.yang@yale.edu
Or visit our website at: http://info.med.yale.edu/eph//ephso/core/
"The Generosity of Our Beloved Customers Helps us support
a Different Worthy Cause Each Month."
Artist in Residence
Our artist in residence programs opens up the walls of Claire’s to local artists as a gallery space for three months. Currently on display from February to the end of April is photographer Amy Browning, whose beautiful photographs have lightened up the dismal winter weather.
About the Artist
Amy Browning Photography
I’ve lived in the New Haven area for the past 30 years and have enjoyed photography and taking pictures since I was a child. I started with a Kodak Instamatic and then graduated to my first 35mm film camera when I was 13. When my daughter was born, I switched to a Minolta point and shoot; she was and still is my favorite subject. Once digital came around, I was very reluctant to move in this direction, however, after talking to a few people I purchased a Nikon D80 and have never looked back.
I love photographing the flowers in my garden, street scenes, bugs and other critters, and just whatever happens to catch my eye.
I am a member of the Photographic Society of America (PSA) and the New Haven Camera Club (NHCC).
Prices for images hanging at Claire’s
$85 each. Please contact me about buying any of them.
My websitewww.AmyBrowningPhotography.com
Photographs can also be purchased from these 2 sites:
http://www.etsy.com/shop/AmyBrowningPhotograp
http://amybrowningphotography.smugmug.com/
Please contact Erin at 203-562-3888 if you or your organization would like to participate in our Coins for Causes or Artist in Residence Programs.
Since 1975.
Claire and Frank Criscuolo opened Claire's Corner Copia on September 17, 1975.
We are so proud of the way we conduct our business, of our brilliant staff, our beloved community, and of YOU, the people who support this mission of ours, this crazy experiment that started out with two people in love wanting to bring real food to lots of people, while supporting a community. Thank you and Bless You for letting us realize our dream and for allowing us to do what we love for more than three decades!
We are grateful for the acknowledgements we've been given:
- MSNBC.com listed us as one of the 10 best heart-healthy restaurants in America
- Connecticut Magazine listed us as the Best of in: Quiche, Vegetarian Restaurant
- The New Haven Advocate listed us as Best of in: Vegetarian Restaurant, Soups, Desserts
And, for the support you give us every single day! Thank you.
Wednesday, March 20, 2013
35 Years of Recipes and Reflections
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| Click to Purchase |
- Recent Amazon Review
"When I was a law student at Yale in the late 80s, great vegetarian food in New Haven was hard to come by. Then, I discovered Claire's Cornercopia. Claire's was (and remains) my favorite vegetarian restaurant, and I've had many runners up. I was thrilled to obtain Claire's first cookbook, but was ultimately disappointed. It contained recipes for only a small number of the foods served at Claire's, was visually unappealing, and made most recipes more complicated than needed.
Claire's new book, 35 Years of Recipes & Reflections is good enough that I forgive Claire the disappointment I experienced as a result of her first cookbook. The book is visually attractive, with useful photos well correlated to the recipes. The recipes are presented in an easy-to-follow format suitable for the experienced or novice cook, but never complicate things that are truly simple.
While some may dislike Claire's peppering her book with anecdotes and adorations of her recently deceased husband, I did not. I found them fun and insightful, as if I'd been let in on a secret that held the key to a successful dish.
Lastly, I appreciate the variety of the recipes Claire chose to include in this book. The book is well balanced, focusing more on the foods that make up one's main diet, yet giving coverage to the indulgences (desserts, etc...) as well."
- Recent Amazon Review
From the Back Cover
For some thirty-five years, the legendary Claire’s Corner Copia has been much more than a restaurant to its customers; it’s been a home away from home. A New Haven, Connecticut, institution since its founding in 1975, Claire’s has consistently won recognition for its vegetarian and vegan cuisine, leading to a national reputation and following.
Within these pages ebullient owner-chef Claire Criscuolo shares more than 350 of her beloved recipes—from Spicy Thai Sunflower Noodles to Quinoa-and-Pecan-Stuffed Acorn Squash to her signature Lithuanian Coffee Cake. Spiced with photos, stories, and remembrances, it’s the next best thing to being there yourself.
About the Author
Claire Criscuolo cofounded Claire’s Corner Copia, a New Haven, Connecticut, landmark vegetarian restaurant, in 1975 with her husband, Frank Criscuolo. A certified culinary professional, Claire is also a registered nurse and the author of three cookbooks, including Claire’s Corner Copia Cookbook, Claire’s Italian Feast, and Claire’s Classic American Vegetarian Cooking. She has been featured in Vegetarian Life, Vegetarian Times and Bon Appetit, as well as the Food Network and numerous other TV and radio stations across America. Visit her at clairescornercopia.com.
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