September 26th, 2012
I am so ready for fall you guys. I’m ready for sweaters and scarves, leaves changing color along with a little nip in the air when you first walk outside in the morning. I’m ready for root vegetables, apples, pears, and squash galore. But most of all, I’m ready to turn the oven on.
Last weekend I found myself with an abundance of some of those fall goodies, carrots and apples, and I immediately thought of warm, spiced carrot cake. But I didn’t want just any carrot cake—it needed a twist, something to make it a little more fall. That’s when apples came to the rescue. Instead of pineapple, which many carrot cake recipe call for, I simply swapped in some apples, giving this loaf cake the perfect fall twist I was looking for. Oh, and the cinnamon cream cheese frosting didn’t hurt either.
The batter is pretty easy to whip up—there’s no weird waiting time or some secret step that that requires any crazy equipment. In fact I kind of enjoyed the rhythm of the recipe—shredding, chopping, mixing, stirring. The thoughts of fresh, warm cake so near in my future. One of the best parts of this recipe comes about 20 minutes after you’ve tucked it in the oven. All of a sudden you may perk up, find your nose in the air and your stomach begin to rumble because this cake smells like a little piece of heaven. In fact my husband came home while it was in the oven and simply stopped at the door and groaned “whooooaaa”. It’s kind of intoxicating.
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September 20th, 2012
I don’t really even know where to start except to say that I just wiped a little drool from my lips. If you’ve ever had bacon wrapped dates, you know what I’m talking about. Somehow the name sounds so innocent and unassuming—three, maybe four ingredients (if you include the paprika) somehow work some major magic in just a few minutes in the oven. What comes out is a melt-in-your-mouth little flavor bomb.
The rich, salty flavor of the bacon and cheese merge together with the sweet, tender dates to create a dream come true in your mouth. I understand I’m really talking this up, but believe me, they’re good stuff. And I dare you to find a simpler, more addictive snack to serve at your next party.
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September 14th, 2012
My love of scones is no secret. I mean, what’s not to love about buttery biscuits made especially for breakfast? The thing is, not all scones measure up to my standards—I might even say I’m a scone snob. Don’t try to give me one of those crumbly, dry scones. No way José. A scone should be buttery with a hint of sweetness; the texture should be slightly crisp on the outside while moist on the inside. Luckily I found a recipe a few years ago that makes a perfect scone each time. Since then I’ve gone on to create all sorts of variations—all of which are beyond tasty—but I think I might have found my favorite early fall (ok, late summer) variation, the plum and cinnamon scone.
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September 6th, 2012
In summers past I’ve really embraced corn, and more specifically corncakes. I mean, what’s not to like about savory pancakes? They get a little caramelized on the outside and when topped with fresh salsa, they are my definition of a perfect summer meal. Somehow, up until this week, I had yet to make a batch this year. Luckily a few weeks ago Melissa Clark wrote a piece on the paper about puffy corn pancakes with blackberry sauce that reminded me how much I love corn cakes. The thing is, her recipe sounded even easier than mine—instead of spooning out individual pancakes, all the batter is poured into one pan or dish and baked to create a slightly eggy, dutch babyesque corn pancake. Quite frankly, my stomach started growling and I just couldn’t resist, and thank goodness I didn’t because these puffy corn pancakes are a perfect little last hurrah and remind me why they I love this time of year.
As I’ve mentioned in other posts I’ve been away more weekends than usual this summer, which means I’ve missed out on enjoying some of my favorite market treasures like heirloom tomatoes. Feeling deprived, I picked up some little gems at the grocery and decided to add them to the blackberry sauce. The tomatoes add a tangy contrast to the slightly sweet blackberry sauce that worked perfectly over the corn cakes.
Whether or not you’ve been slow to embrace summer like I have or have simply run out recipes to make with all the corn, I urge you to give this recipe a try. It’s the perfect combination of easy, delicious, and a pick-me-up for the taste buds. I think you’re going to love it.
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August 30th, 2012
It seems like lately the closest I’ve come to making something is browsing through magazines and ooohing over things other people have made. I’m in a bit of a summer slump, which I think might be the saddest kind of slump, but when I saw a recipe for this watermelon float in the latest issue of Bon Appetit, it was just what I needed to get in the kitchen. Delicious, refreshing fruit paired with tangy lime frozen yogurt? That’s one fruity float that I was ready to whip up.
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August 24th, 2012
Well hello there! It seems like forever since I’ve been in my kitchen—and even longer since I’ve posted a tasty treat for you. Caroline and I created this cocktail for an event we did a few weeks ago and it was such a winner that I had to share it.
This drink is all about heating up and cooling down—ginger syrup is paired with a little lime juice and cucumber infused vodka, then topped with a spicy slice or two of jalepenos. It involves a super simple infusion inspired by water infused with cucumbers—of course it wouldn’t be a cocktail if it were water, so we swapped out the water with a little vodka. It doesn’t take long for the light flavor and scent to infuse the vodka, which brings to the coolness to the drink. It’s the perfect drink to sip on a summer evening.
Cheers! To the weekend, tasty drinks and keeping things spicy!
Spice it up!
makes 1 cocktail
|For the cucumber infused vodka:
For the cocktail:
2 ounces cucumber infused vodka
1/2 ounce lime juice
3/4 ounce ginger syrup*
1-2 slices jalepeno
*If you don’t feel like making ginger syrup, you could substitute ginger beer, just add after shaking the cocktail.
|To make cucumber infused vodka:
1. Toss a handful of cucumber slices into a pitcher of vodka—I infused half a bottle to a bottle. Let sit for at least 20 minutes but up to one day.
2. Strain cucumber slices from vodka. Done!
To make the cocktail:
1. In a cocktail shaker filled with ice, combine the vodka, lime juice and ginger syrup. Shake vigorously for 10 seconds.
2. Strain into a cocktail glass and garnish with a cucumber and jalepeno slice or two. Enjoy!
August 20th, 2012
I am so pleased to announce the arrival of our 10th (!!) issues of Remedy Quarterly, all about Discovery. Inside you’ll find a peek into my trip to Detroit where we discover urban farms, barbecue, and a bustling farmers’ market. Plus a recipe for Thai catfish salad 20 years in the making, swoon-worthy curry ketchup, and the ultimate salsa generator. Those recipes, tips & tidbits, and more.
Thank you so much to our amazing list of contributors! This issue wouldn’t be the rockstar that it is without your fabulous stories and recipes! If you’d like to contribute a story to our next issue, all about comfort, check out our contribute page for more information.
And lastly, if you subscribe, you’re issue should be arriving any day now. If you don’t, pick up an issue in our shop, it’s sure to please.
August 10th, 2012
Hello friends! You may have noticed that posts have been a bit spotty lately. I’ve been traveling more than expected over the last month and haven’t been as successful as I’d like in keeping up with my posting schedule. But here’s some good news: I have a few interviews that I’m quite proud of, one on great new foodie-centric site The New Potato and another on Good Food Jobs, a great site not only for finding food-related jobs but also chats with cool food people.
I’m currently on a crazy whirlwind trip that started in San Francisco for business (and a little pleasure); I then flew to LA for the first time to mix drinks for our underground Supper Club this weekend; then I’m flying back to NYC to cater the Cream event as The Good Cheer Co. Whew! So much stuff, so much fun and I’m snapping photos the entire time. So while I’m not doing so hot on the blog side, you can check out my adventures over on Instagram, my username is kellycarambula.
Hope you have a great weekend!!