mango margarita with spicy salt

April 29th, 2011

It’s Friday, it’s sunny, it’s time for margaritas! This week I was inspired by those slices of mango that we eat in the summer that are sprinkled with spicy salt and are basically the simplest, best thing ever. Add tequila and it’s a match made in heaven. These margaritas will leave you feeling nice and relaxed for a lovely weekend.

So cheers! To sunny days, tasty drinks and a good weekend!

mango margarita with spicy salt
makes 1 drink

1 1/2 oz mango juice
1/2 oz fresh squeezed lime juice
1/4 oz agave syrup
1 1/2 oz 100% agave tequila
lime slice to garnish

1 Tablespoon salt
1/8 teaspoon cayenne pepper

Combine salt and cayenne and spread in an even layer on a plate. Run a lime wedge around the rim of the glass, then dip in the salt. Fill with ice and set aside.
Fill a cocktail shaker with ice and add mango juice, lime juice, agave syrup and tequila. Shake vigorously.
Strain into the glass filled with ice and garnish with a lime wedge.

rhubarb + raspberry crostata

April 26th, 2011

Well, since I’ve already managed to make two cocktails with rhubarb I figured it was time I make something a little more substantial. When I flipped through the new Bon Appetit (which is much improved), I laid my eyes on the rhubarb and raspberry crostata and I’m pretty sure my heart started to flutter. So last Saturday while it was raining outside, I decided to make a beautiful mess in my kitchen, whipping up this lovely, spring-inspired crostata.

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rhubarb blush + making it happen

April 22nd, 2011

Friday has arrived! After a false alarm a few weeks ago where I found a few stalks of rhubarb at the store and then spent the following weeks searching for more, I think they’re finally here. For real. Almost immediately, I whipped up a batch of simple syrup and started mixing drinks. This one, paired with a little lemon, gin and soda water, is one of my favorite ways to start the season.

Speaking of a new season, I wanted to share some exciting news with you. After 3 years of blogging and a little over a year designing and publishing Remedy Quarterly on the nights and weekends, I’ve decided to make it a little more serious. Starting this week, I will be going down to 4 days a week at my real job as a graphic designer and dedicating one full day a week to my side projects. I can’t tell you how excited I am for this! I look forward to exploring new things and making my passion projects bigger and better…I’ve dubbed it my “making it happen” plan.

Cheers! To spring, rhubarb and making it happen!

rhubarb blush
makes 1 cocktail
1 oz rhubarb simple syrup
1/2 oz lemon juice
1 1/2 oz gin
splash of soda water
lemon to garnish

In a cocktail shaker filled with ice, combine the rhubarb simple syrup, lemon juice, and gin. Shake vigorously for 10-12 seconds.
Strain into a short glass, add a splash of soda water and add the lemon slice.

sesame + peanut noodles with snow peas

April 19th, 2011

When we arrived home on Sunday from our trip to San Francisco (amaaaazing!!), I was torn between being totally sleep deprived and wanting to get in my kitchen and make a little mess. I flipped through my cookbooks and got an idea for sesame and peanut noodles, which sounded like the perfect blend of comfort food with a splash of fresh green veggies that I was desperately in need of after a week of ice cream and burritos. The result is a surprising quick, creamy and fresh recipe that made me happy to be home.

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read: some of my favorites

April 11th, 2011

When I started eat make read three years ago, it was above all a way to cure my boredom, so I named it after things I liked to do… eat good food, make stuff and read whatever I could get my hands on. Within a month or so of blogging, I realized the real direction of my blog would lie within the “eat” part. I loved the search for a new recipe, going to the market, trying something new. And so, my blog turned into a food blog, which, as a recovering picky eater, I think is pretty awesome. But I wanted to take some time while I’m on vacation to share some of my favorite food-related books with you, get in touch with the “read” part of eat make read.

I have a definite problem when it comes to books about food. I’m addicted. So much so that I really had to put the brakes on buying things because my apartment is only so big. I know though that by the time you’ve read this I’ve probably made a trip to Ominivore Books in San Francisco and possibly already purchased a new suitcase. But that’s beside the point. There are a few cookbooks that I find myself reaching for when a) I want to be inspired and b) I want to be able to actually make it. Both Simply Organic by Jesse Ziff Cool and Breakfast, Lunch, Tea are full of amazing recipes that will make you stop and ask, “Whoa, I made this?!”. Spoon Fed by New York Times writer Kim Severson is one of my most recent reads and is one that has kept me thinking about several ideas in the weeks since. Read the rest of this entry »

sunny satsuma

April 8th, 2011

Woohoo! It’s an extra happy hour today in the Carambula household because we’re heading out to sunny (hopefully) California! Aaron and I will be taking some time away from our computers, which rarely happens. We’ll also be hanging out with friends and even meeting some of you, our internet friends! We’re pretty pumped!

If you’re in San Francisco, we’ll be hanging out at a still-undecided bar this Saturday and we’d love to see you. I’ll be tweeting while I’m away, so if you’re up for hanging out with me and some type-lovers (Aaron is a Friend of Type), just check my twitter feed and come hang out, I’d love to meet you!

There are some definite must-see places in and around San Francisco that I will not be missing: Omnivore Books, Pot & Pantry, the Ferry Building, Blue Bottle Coffee, Tartine, Heath Ceramics… life is hard, I know. But I wanted to know, where would you go? Is there a place that I just shouldn’t miss? Perhaps a great cocktail bar? Any suggestions would be appreciated!

Cheers! To taking time to relax, have fun and hang out with friends, old and new.

sunny satsuma
makes 1 cocktail

1 1/2 oz mandarin orange juice, preferably satsuma orange
1/2 oz dry vermouth
1 1/2 oz gin
dash orange bitters
satsuma slice, to garnish

Combine orange juice, dry vermouth, gin and bitters in a cocktail shaker with ice. Shake vigorously for 10 seconds.
Stain into cocktail glass and garnish with the satsuma slice.

bow ties, let’s hang out + bittman

April 6th, 2011

I swear, this is not turning into a dog blog. But come on, Maude in a bow tie might be the cutest thing ever! In other news, I haven’t been in the kitchen as much as I’d like lately, which is part of the reason you’re looking at a picture of Maude rather than something edible and delicious. Truth be told, I’ve been hustling to get Issue 5 of Remedy Quarterly in shape before we head out to San Francisco (YAY!) next week.

Which leads me to a question… do you live in or near San Francisco? Want to hang out? Friends of Type and I will be hanging out at a soon-to-be-decided bar this Saturday and would love to hang out with some of our internet friends (that’s you!). I’ll have more info during happy hour this week, but I just wanted to plant that seed.

Lastly, I have one food related thing to discuss. Have you read Mark Bittman’s new column for The New York Times Magazine? It’s kind of awesome. Bittman keeps his usual its-so-easy approach, taking one ingredient or dish and breaking it down so its way simpler than you ever thought possible. In this new column, he also provides an assortment of ideas and recipes that you can make with the ingredient. For instance, last week’s article was on whitefish and he provided three recipes for each for 4 cooking methods, broiled, sautéed, roasted and poached. This is the kind of writing—and, I must admit, design—that catches my eye and gets me excited to make something in the kitchen that I probably wouldn’t have otherwise.

Ok, that’s it for now.

red rhubarb

April 1st, 2011

Can you believe it’s April? Yowza! Well, let’s ring in this rainy month with a little cheer. I found rhubarb at the corner market last week and you know what that means… Spring is totally coming, no matter what the weather is doing outside. There is something about finding those deep red stalks mingling amongst potatoes and onions and kale that feels like winning the lottery. I just want to jump with joy, knowing that there are more red fruits to come. So let’s celebrate with a red cocktail…

Cheers! To seeing new things at the market and relaxing.

red rhubarb

1/2 oz rhubarb syrup*
1/2 oz blood orange juice
1 1/2 oz rum

Combine all ingredients in a cocktail shaker filled with ice. Shake for about 10 seconds.
Strain into a cocktail glass and take a sip. Cheers!

*To make rhubarb syrup, combine 1 cup sugar with 1 cup water over low heat. Once the sugar has dissolved, add 1 cup chopped rhubarb and simmer for 30 minutes. Strain out rhubarb and you’ve got yourself rhubarb syrup.