Do you ever make cocktails at home? I’ve been mixing up gin and tonics for years – requires a LOT of skill, like opening a bottle of tonic water, pouring that and some gin over ice, squeezing in a lime, and stirring. So maybe it’s not really all that skilled after all.
But I only started attempting anything beyond that about a year and a half ago when, inspired by a tequila-based cocktail I had enjoyed at Tres (back then, Tres Agaves), I decided to put a fresh twist on the processed sweetener (grapefruit soda) by substituting juice from a freshly squeezed-by-me grapefruit and club soda. My version of La Paloma set in motion an exploration of cocktails that hasn’t stopped since.
From sparkling vodka elderflower lemonade and apple brandy limeade to a gin-based version of a dark ‘n stormy (or, depending on how you look at it, a ginger beer/ale version of a gin and tonic) and creamy candy cane cocktail, you might think me a purveyor of purely clear liquors.
The cucumber infusion that wound up as my bride’s specialty cocktail and the lemon peel and vodka infusion that became limoncello after a few months would do nothing to convince you otherwise.
However, in real life, I dabble in the brown stuff more often than the clear.
On Saturday, I spoke on a BlogHer Food Conference panel about the resurgence and modernization of vintage recipes. During the panel, I gave a longer-than-it-should-have-been-because-my-hands-were-shaking-and-ohmygosh-how-do-I-answer-questions-while-simultaneously-keeping-track-of-what-I’m-mixing demo on how to make two versions of the timeless (and my favorite) Manhattan cocktail.
I learned that: (more…)
I recently started setting up a sort of brown banana renewal system. I’ll buy a few super green ones and a few yellow ones each week, and then find myself with a consistent supply of brown, spotted mushiness that is sufficient for my peanut butter shake and green smoothie purposes.
It was all working out swimmingly until I got tempted by the very cheap, very large bunch of jet-sized bananas at Costco. Suddenly, I had a serious overflow problem.
The first resolution that came to mind was banana bread, which would also conveniently free up some precious space in my overstuffed pantry. Okay, maybe it was actually equal parts resolution and excuse to fill my apartment with the fragrant aroma of freshly baked banana bread.
Either way, I wanted to make a more portable, healthful, whole grain, breakfast-appropriate version. (more…)
Valentine’s Day is supposed to be a day to celebrate love. But showing loved ones you care needn’t mean showering them with chocolate, roses, and other pink and red items. (Not that I’d object to any of those, so long as those chocolate truffles aren’t Walgreens-quality.) And Valentine’s Day shouldn’t be the only day you tell the loved ones in your life – from family to friends to fiancées – how much you treasure them.
To me, the most meaningful way to show your appreciation is through little gestures or actions throughout each day. A kiss on the forehead of your still-sleeping significant other on your way out the door to work; a phone call to your grandmother when you know winter weather is keeping her unbearably housebound; bringing Blue Bottle coffee to a friend who is stuck at work on a gorgeous Saturday morning. And taking the time to make steel-cut oatmeal for anyone, even just yourself, for breakfast.
Jay’s uncle Andy first introduced us to steel-cut oatmeal a couple years ago when we visited Chicago for Jay’s cousin’s bar mitzvah. When Andy heated up the pan to prepare the oatmeal, I had no idea that the breakfast in store for me would be nothing like the gloppy, gluey oatmeal I had grown up with. Rather, these oats had a delightful, slightly chewy texture, and were comfortingly warm and filling on that particularly cold, gray and rainy morning. Yes, the steel-cut oats took a longer time to cook, but the wait was entirely worth it.
While I have enjoyed many bowls since then, it wasn’t until last Spring, when I purchased Kim Boyce’s incredible cookbook on whole grain baking, that I ever thought to toast the oats before submerging them in water. I can’t imagine why I never thought to try this, as I’ve toasted everything else from nuts and spices to rice and farro. But I can now say that if you’re taking the time to make steel-cut oatmeal in the first place, you absolutely must take the couple extra minutes to pre-toast the oat grains. Like many other toasted foods, it lends such a wonderfully nutty, condensed flavor to the oatmeal that you might just eat it without adornments.