I am a huge fan of homemade thin crispy chocolate chip cookies and have tried so many recipes to get that balance of crispy with subtle softness inside. Many are good, but I've never been quite taken but any particular one. Finally, it's here. And, I'm happy.
It's Tate's Chocolate Chip Cookies from GOOP - I baked mine for the full 12 minutes because I love them crispy crispy! Thanks Gwyneth.
A festive and allergy-friendly PB&J: sunflower seed butter, preserves, and jimmies! A little extra sugar goodness for son's birthday party.
Three books ago, a few of us moms began a coffee talk book club (read: meet right after preschool drop-off). For starters, we’ve read Mrs. Astor Regrets, Slumdog Millionaire, and our most recent story The Elegance of the Hedgehog. Our petite morning feast is always delicious, fresh, and thoughtful – and this get together was no exception.
For our gathering, we had a few French patisserie bites, I offered ginger scones from the most recently published Gale Gand’s Brunch!. My husband had some the night before and loved it (but he is English and a big fan of scones with freshly made cream). My fellow book clubers enjoyed the subtle hints of ginger, and a few moms tasted a bit of oregano. The recipe had no herbs, and I didn’t have any oregano bits on the counter or kitchen accouterments. I think it might have been the combination of cream with a little sour cream mixed with ginger. Though I sifted the flour, the scone did have a slight biscuit-like texture. Crunchy or not, we all relished the savory morning treat!
| meyer lemon pound cake, stephanie greenleigh |
| carrot cake & cream cheese icing, maida heatter |
We have our own March festivities filled with some high-fives, a few bouncing balls, but mostly fun-loving grandparents and grandchildren. The kids love their grandparents and always relish celebrating their birthdays - Nana on March 3 and Grandpa on March 23. As part of a little tradition, each year I make everyone's birthday cake from my very favorite cake book, Birthday Cakes.
This year, my dad requested a carrot cake with rich icing. I typically choose a recipe but, since it was his 70th, I gave him the honors. My mother-in-law, who is British, loves tea so I thought the lemon cake would be perfect (I always like pound cake paired with tea). Though my frosting and decorating techniques are bit wonky at times, the cakes are always delicious - thanks to many great recipes.
Here's to your March Madness, may it be filled with cake!
Award-winning chef and TV host, Joanne Weir, creates many wonderful dishes, as I can attest to having made many of her recipes. So it comes to no surprise, that one of my favorite cocktails is also from her culinary magic. The Orange Aperol Sun was first introduced to me by a fellow champagne enthusiast and mom, Lisa, at our Oscar night fête. Not only was it lovely to look at in its billowing state, but it also had a gentle tart taste that I loved. Thanks Lisa!
Orange Aperol Sun
by Joanne Weir
Ice cubes
6 tablespoons Aperol
6 tablespoons fresh orange juice
1 750-ml bottle Prosecco
6 thin orange slices (for garnish)
Place enough ice cubes in each of 6 balloon wineglasses to fill 2/3 full. Add 1 tablespoon Aperol (2 was better for me) and 1 tablespoon orange juice to each glass. Top off each drink with 1/2 cup Prosecco; garnish with orange slices. This drink is just as refreshing without all the theatrics - just splash a bit of Aperol in your flute, hold the ice cube.
Last night, we all gathered on the second floor of Waterbar to wish Jennifer a happy fortieth. Mouth-watering food, perfect wines, and a witty and heart-felt presentation by jp's other half, John. After a parade of delicious passed hors d'oeuvres, we dined on sea scallop ceviche, roasted heritage pork chop, and a chocolate pudding topped with mint chip ice cream. Well done!
Enjoying a late birthday lunch with my dear friend, Erich - roast duck breast sandwich with white bean puree, savory salmon with bacon, and the chocolate nemesis. I still heart Bar Jules.
The beginning of the new year always brings a fresh outlook for the months ahead. For many, it's a time to start using their gym membership or enjoy the great outdoors and run! I'm for the latter and, in addition, I'm revisiting my eating habits and making more healthy choices.
In the January issue of delicious living, I found an interesting recipe with an old favorite - chicken curry - and a new one (for me) - black Japonica rice. I love white rice but definitely want the benefits of eating whole-grain foods filled with vitamins, minerals, antioxidants, and fiber. This recipe has tons of flavor and keeps the nutrition-factor high. Even my 4-year old liked this dish, so enjoy!
Black Japonica Rice with Thai Chicken Curry
2 1/2 C. water
Pinch of salt
1 1/4 C. black Japonica rice
1 14-ounce can coconut milk
2-3 tsps. Thai green curry paste
1 14.5-ounce no-salt-added dice tomatoes, undrained
2 lbs. bone-in split chicken breasts, skinned
4 scallions, thinly sliced (keep white and green parts separate)
3 Tbsps. chopped fresh cilantro
2-3 Tbsps. fresh lime juice
Soy sauce or Thai fish sauce (optional)
Fresh cilantro and lime wedges, for garnish
Bring water and salt to a boil in a heavy, 2-quart pot or Dutch oven. Stir in rice. Reduce heat, cover, and simmer until some grains have burst open and rice is tender, about 45 minutes. Remove from heat and let sit for 10 minutes.
In a 4-quart pot over medium heat, blend coconut milk and curry paste until smooth. Add tomatoes with juices, chicken, and whites of scallions. Bring to a low boil over medium heat. Cover, reduce heat, and simmer until chicken is cooked, 20-30 minutes. Remove chicken. Shred or chop meat and discard bones. Return chicken to pot along with green scallion parts, cilantro, lime juice to taste, plus soy sauce or fish sauce, if desired.
To serve, press about _ cup rice into a ramekin or coffee cup. Unmold onto center of plate. Spoon chicken curry around rice. Garnish rice and curry with additional cilantro. Set a few lime wedges to one side.
This was one of my favorite foods that I ate over the holidays. Conny made this from a recipe found in a recent Saveur magazine. Warmly wrapped in bacon, the pate is made from lots of the good things - duck, pork, pistachios - and various herbs. Paired with a nice Keller Riesling, this savory dish was sublime. Thank you Conny!
| photos by urbanpath.com |
One of the places where I would like to trick-or-treat.
Ladurée Cafe in Harrods, London.
