nyt autumn baking

September 30th, 2009

As soon as I saw these photos in the New York Times my mouth started watering. I mean, a fig tart with caramelized onions and sprinkled with rosemary and Stilton cheese? Yes please. This article will definitely get you in the mood for a little autumn baking.

Images from the New York Times

maple apple muffins

September 29th, 2009

Ohhhh boy, it’s apple season! I just dipped my toe in the water with the apples this week and only picked up two, which limited my options a little as to what I was going to make, but I like a challenge. This recipe for maple apple muffins immediately grabbed my attention with the “maple apple”, then when I saw that I had enough apples, I was sold. They’re the perfect recipe to welcome apples back.

Read the rest of this entry »

mr. bittman’s arepas + food loves writing

September 28th, 2009

Last Friday I had the pleasure of guest posting over at the lovely Food Loves Writing. Check out my rendition of Mark Bittman’s recipe for arepas.

mint julep 1

September 25th, 2009

Mint Julep in September? Yup, I did it. I’d picked up a big bundle of mint at the market last week with nothing in mind. It’s just that that sweet smell always lures me in. When happy hour rolled around and the mint was still there and a fill bottle of bourbon was in the pantry I decided summer or not, mint juleps are going to be had.

This particular recipe was created by Eben Freeman, bartender of Tailor Restaurant in New York City, and let me tell you, he is not shy with the booze. All I’m saying is you might want to sit down when you drink it because this is one strong, and of course delicious, cocktail.

Cheers to you and to a great weekend ahead!

mint julep
an adaptation on the classic by Eben Freeman

2 tablespoons (1 ounce) club soda
2 heaping teaspoons superfine sugar
15 fresh mint leaves, plus 5 small sprigs for garnish
6 tablespoons (3 ounces) Bernheim or other high-quality whiskey
2 cups crushed ice

In julep cup (or any 10 oz glass), stir together club soda and sugar until sugar just begins to dissolve.
Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed.
Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly.
Tuck mint sprigs into top of cup and insert short straw.

peppers stuffed with ground turkey + couscous… + leftovers

September 24th, 2009

It always surprised me when people are adverse to ground turkey. I love using it because it’s so versatile while also being pretty good for you. I’ll often make turkey burgers or pasta sauce with it, but this week I picked up some peppers that I thought would be perfect for stuffing. The peppers hit the spot and left enough leftovers to create a whole other meal.

Read the rest of this entry »

sweet potato gnocchi with fried sage

September 22nd, 2009

Gnocchi and I have a love/hate relationship. I love it, but more times than not when I try to make it things get a little crazy. When I saw this recipe in Gourmet, one that made Ruth Reichl’s top 10 list, I just couldn’t let the disasters of my past hold me back from trying this one out. So I pulled out the ricer, gave myself some encouragement and got down to business. I’m proud to say that not only did this gnocchi look like gnocchi (well, basically it didn’t dissolve on contact with water) but I can also see why Ms. Reichl chose it… this is good stuff.

Read the rest of this entry »

maple bacon popcorn

September 21st, 2009

Oh. Boy. I am pumped about this recipe. A while ago this idea popped into my head while eating a basket of popcorn at one of my favorite pubs. Maybe it was the popcorn, probably it was the beer, but all of a sudden I had the idea to cook popcorn in bacon fat. But that could be a little boring, so I thought maybe I should add a little maple syrup into the mix to jazz it up. Whooo, boy. This is the stuff happiness is made of.

Read the rest of this entry »

watermelon martini

September 18th, 2009

Yay, it’s Friday, my favorite day of the week! This week let’s celebrate with a delicious watermelon martini. I picked up this super cute little watermelon at the market last weekend and it sat on the counter all week just waiting for the perfect recipe. Well, Thursday evening rolled around and it seemed like happy hour would be the perfect time to use it. I made watermelon juice by pressing chunks of watermelon through a sieve, combined it with a little simple syrup, lime and vodka for one heck of a martini rimmed with sugar and salt.

Cheers! Have an excellent weekend!

watermelon martini
adapted from this recipe
makes 1 drink

2 oz watermelon juice*
2 oz vodka
1 oz simple syrup
1/2 oz lime juice
equal parts sugar and salt for rim
watermelon slice to garnish, optional

combine sugar and salt on a plate. coat the rim of your glass with a lime wedge and dip in sugar and salt mixture. set glass aside.
combine watermelon juice, vodka, simple syrup and lime juice in a cocktail shaker with a few cubes of ice. Shake vigorously for 10 seconds.
strain mixture into glass and garnish with watermelon slice.

*to make watermelon juice, simply cut a watermelon into 1-inch chunks and press through a sieve into a bowl.