Posted on November 21, 2008 by jessicahartley
Nielsen’s Annual Diversity Celebration was sponsored by its own New York Diversity Council. Nielsen’s Diversity Council began in 2006 and is dedicated to an inclusive and diverse work environment where individuals’ differences are understood, respected and valued.
The New York Diversity event was held to celebrate The Nielsen Company’s culture, heritage, and diversity through food, art, and music. The event was promoted to all Nielsen employees and encouraged the contribution of unique cultural dishes to represent each employee’s background.
The Multicultural buffet represented dishes from around the world. The dishes varied from Spanikopita to Seafood Gumbo to Mac & Cheese and were grouped by continent. Although I’m in no way Italian, I decided to make my Whole Wheat Penne a la Vodka with Asparagus. People seemed to enjoy it, as it was finished shortly after it was served.
To add to the festive theme, some of the attendees dressed in their native garments, which was quite entertaining. There were also contests where Nielsen Employees were eligible to win Knicks tickets, among other prizes. Overall, it was a great event that united many Nielsen Employees from Business Media, NetRatings, and Online.
Although my favorite part were the desserts, especially the Drop In Dessert and the Pecan Pie, you can find some pictures of the lovely spread below:
Coconut Shrimp with Chili Dipping Sauce
Plaintains & Arroz Con Pollo
Grilled Herb Chicken Skewer with Yogurt Dip
California Sushi Roll
Jessica Hartley’s Contribution Tag
Filed under: Events | Tagged: Drop In Dessert, Mac & Cheese, New York Diversity Council, Nielsen, Nielsen's Diversity Council, Nielsen's Diversity Day, Pecan Pie, Seafood Gumbo, The Nielsen Company, Whole Wheat Penne a la Vodka with Asparagus | Leave a comment »
Posted on November 20, 2008 by jessicahartley
Thanksgiving sides turn an ordinary Turkey dinner into a fabulous feast. And winter favorites like butternut squash, sweet potatoes, Brussels sprouts and cranberries seem to be the most celebrated of the season. The vibrant colors of these seasonal delights paired with their rich textures and flavors contributes that warm holiday feeling Thanksgiving reminds us of.
Like the curious cook I am, I’ve been scouring the web for new Thanksgiving sides recipes on Bon Appetit, Cooking Light, the Food Network among others. Some of the more memorable Thanksgiving sides I’ve come across are:
Roasted Butternut Squash Polenta with Fried Sage
Bacon, Apple, & Fennel Stuffing
Sauteed Brussels Sprouts with Lemon & Pistachios
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
For my Pre-Thanksgiving Dinner we served a few Thanksgiving sides that you will have the privilege of seeing first hand. All of the recipes will be uploaded tomorrow and next week so please check back for additional details and pictures.
Corinne’s Mac & Cheese
Jana’s Brussels Sprouts
Elissa’s Sweet Potatoes with Marshmallows
Sarah’s Stir Fried Broccoli with Almonds
Filed under: Events, Recipes | Tagged: & Fennel Stuffing, Apple, Bacon, Bon Appetit, Brussels Sprouts, Cooking Light, Cranberry-Apple Relish, Food Network, Mac & Cheese, Roasted Butternut Squash Polenta with Fried Sage, Sauteed Brussels Sprouts with Lemon & Pistachios, Stir Fried Broccoli with Almonds, Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter, Sweet Potatoes with Marshmallows | Leave a comment »
Posted on November 20, 2008 by jessicahartley
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 cups Milk or Half and Half ( I use Land o’ Lakes fake half and half)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb. macaroni (elbows)
- Approximately 4 ounces (1/2 cup) of each: cheddar, fontina, gruyere, grated Parmesan, and Velveeta
- 1/3 cup breadcrumbs
1. Melt the butter over low heat. Add the flour and stir to combine. Preheat oven to 350 degrees.
2. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little and then add cheeses. Cook until thickened, about 4-5 minutes, stirring frequently.
3. Remove from heat, season w/salt and pepper. Mix with cooked pasta and put in a buttered casserole dish.
4. Sprinkle breadcrumbs on top and bake for approximately 40 minutes.
*This recipe was contributed by Corinne Case who is originally from Waltham, Massachussets and currently lives in NYC. She recently ran her first marathon in her record time of 4:20. Congratulations Rinny!
**Please note that this mouthwatering dish, though fantastic, is neither healthy or nutritious.
Corinne's Mac & Cheese
Filed under: Recipes | Tagged: Corinne's Mac & Cheese, Mac & Cheese | 2 Comments »