Archives for category: Food

This past weekend we acquired:

a 3-in-1 multi-cooker!! It’s a rice cooker, a pressure cooker, and a slow cooker! So excited to start experimenting with it.  Apparently, the Top Chef contestants are allowed to take ONE item with them… and this is what most pick.  Don’t ask me where I heard that, but I like to think I’m in the company of top chefs 😉

Also, I found this website, Pressure Cooker Diaries, that is probably going to be my new must read.

Our first experiment? Cranberry sauce:

A little too liquidy but smells good! Updates on recipes/food photos & such after turkey day.

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~kitty in a bowl~

~crisp fall weekend day on a boat~

~yummy creative non-pasta dinner~

~cute Theyskens Theory skirt to be added to my closet soon~

~the cutest sad puppy I’ve ever seen~

~homemade cookies & cream ice cream!~

After lots of ice cream making this summer, I knew I would next have to tackle my absolute most favorite ice cream flavor… Cookies & Cream.

Step 1: Making the cookies

And filling:

Disclaimer: I feel like I need to apologize for some of these ingredients… First, I didn’t want so much Hershey’s.  Technically you’re supposed to use dutch process dark but I couldn’t find any at our CT Stop & Shop! I shoulda done the shopping in NY first… Kinda the same goes for the Crisco. Ick. I needed shortening & there is such a thing as organic shortening, but again, that CT Stop & Shop!

Now to work.

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Although I regularly write greenmarket picks for Nona Brooklyn I decided to try another Profile piece.  This time it was Tanoreen.  It’s in Bay Ridge (like 1 hr away!) and has been around for years but has recently had a massive PR explosion.  Everyone’s raving about it! Below are Rawia (the chef/owner, right) & her daughter, Jumana (admin).

It’s family style middle eastern/mediterranean food and its delicious!! Food photos after the jump!

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This is long overdue but I kept forgetting to get the photos from Jj… I finally did last night & here are photos from the best meal we had all 10 days in Colombia!

Our proud Chef

Background: we had walked about 40 mins to this beach, Playa Blanca on Barú, from our all-inclusive hotel.  We were on a rush to get back for our massages & hopefully grab a quick snack before.  However, as we walked back from our secluded spot on the beach we saw all these lil huts with picnic tables (imagine Barra Vieja, Acapulco if you’ve ever been) and I knew we had to eat there.  Jj was much more hesitant and not very willing to put his 1st world stomach up to this “challenge”.  I prevailed (obviously) after insisting that these were always the yummiest meals & it was just like Acapulco where I always ate & never got sick.

So after checking out the fish…

and picking out our lil guy, I sat & waited for the meal while Jj documented the entire thing step by step!!

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My narcissistic pup

The kitchen is definitely my favorite room of the house!

It may be a little cramped but its the only room where every item has its place.

The view from the kitchen!

Beach vacation

The last fruits of summer

On Saturday I had my CSA workshift at Garden of Eve.  As a parting gift they told me to grab whatever I wanted.  I went straight for the ground cherries as I had been eyeing them the whole 2 hrs I was there!

So I grabbed a pint, passed by the Ronnybrook stand for heavy cream, and bolted home! Yay ice cream!

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You wouldn’t believe how easy it is to make butter!! For some reason Jj got curious & decided to try his hand at it.

Ingredients: Heavy cream & herbs

I don’t know if any of you did this as a 2nd grade science experiment (I did not) but apparently you put the heavy cream in a large container (I think you need some room for it) then shake it like crazy, for awhile, this part requires teamwork & Tada! You have butter.

That’s not how he did it though… Heavy cream goes into the stand mixer with the whisk attachment, cover the whole thing with a kitchen towel (bc the heavy cream splatters) & turn it on as high as it goes.  After a few mins the butter (aka fat) will separate from the liquid (aka buttermilk!).  Pour it through a sieve to make sure you get all the butter – you’ll want to save the buttermilk to make pancakes, scones, biscuits, whatever – and form it together.

Chive-lemon thyme butter

At this point you can add whatever flavoring you want. I recommend leaving it unsalted or only adding a tiny sprinkle of salt because then you have super salty butter and have to be careful with how salty the bread or whatever it is that you’re eating it with is.

Have you heard of Arethusa Farm? No? You’re missing out.  It’s Manolo Blahnik milk!

Arethusa Farm is in Litchfield, CT near my parents’ weekend home (yes, I know how obnoxious that sounds. No, I can’t think of any other way to say it – deal).  We’ve been buying their milk for years – its so delicious… typical farm milk really – actually, award winning farm milk!

Anyway, soon after we started buying their milk we discovered the farm is actually owned by the CEO & VP of Manolo Blahnik.  I found it hysterical & totally random but they clearly love their new hobby.  Their cows win all sorts of shows and they’ve recently expanded to making cheese & ice cream.  Arethusa opened up a shop, which also includes space for their production, this summer in the old Bantam fire house. So guess what I did this weekend when I went to CT??

Went to visit of course! And buy ice cream, and cheese, and milk, and try everything! So yummy

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I’ve been meaning to make salsa verde for a while but after going to San Antonio & having the MOST disappointing chilaquiles at the hotel I decided I needed to make my own salsa verde immediately in order to redeem that sad situation.

Tomatillos, cilantro, chile serrano, lime, and onion (which I left out of the picture bc it didn’t fit the color scheme)

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