25/06/2013 § 3 Comments
I will freely admit that I am not an expert when it comes to cooking, nor is it something I frequently do. In fact, at home, I actually keep my shoes in the kitchen cupboards where my pots and pans should be. My cardinal rule is that if I make something that you can consume, it’s to be considered “cooking” — and this includes cocktails, natch.
That said, I do enjoy eating well and luckily I have a someone to help me hone my (lackluster) culinary skills: my good friend Tara Cole, who is a holistic health and nutrition counselor. She patiently spent a recent morning cooking with me and passed along this super easy recipe for a sweet potato and kale frittata that looks a good deal fancier than it actually is. So whether you’re making an effort to impress the in-laws or to simply step up your home brunch game, I can attest that anyone can make this. Even me.
- 1 large or 2 small sweet potatoes (thinly sliced)
- 1 red onion (sliced)
- 1 pepper (any color, diced)
- 5 stalks of kale (de-stemmed and ripped apart)
- 6 eggs
- goat cheese
- fresh thyme
- 3 tbsp almond milk (optional)
- olive oil (for cooking)
- 3 tbsp balsamic vinegar
- 3 tbsp rice vinegar
- 1-2 scallions (sliced for garnish)
- grape tomatoes (sliced for garnish)
- salt and pepper to taste
- pinch of fresh nutmeg (optional)
- red pepper flake (optional)
Salad and dressing ingredients:
- mixed greens
- ¼ cup olive oil
- ½ lemon (juice)
- 3 tbsp rice vinegar
- salt and pepper to taste
Note: must use an oven-safe pan (no rubber handles).
Preheat oven to 450F degrees.
Saute sliced sweet potatoes in olive oil in a medium-heat pan for 10 minutes, (season with salt and pepper) stirring constantly. Once fork-tender, add in the onions and peppers and season, saute for 5-7 minutes (you may need to add a bit more olive oil). Add in both vinegars, stir, add kale and season, mix for 1-2 minutes. Whisk eggs and milk together, add thyme, nutmeg, and red pepper flake, and pour into pan. Ensure that the egg mixture is evenly distributed in pan, add as much goat cheese as you like. Place pan in preheated oven and bake 10-15 minutes or until the eggs are cooked. Serve with diced tomatoes and scallions on top, and side salad (recipe below).
Salad: In a bowl, add olive oil, lemon juice, vinegar, mustard,
and salt and pepper, mix together then toss in lettuce.
Voila! Fancy (looking)!
Tara assures me this is a great basic recipe to get creative with. She suggested substituting in things like mushrooms, Gruyere cheese, fennel, and/or spinach. If you have any questions — or would like more recipes — hop over to Tara’s site and she will set you right up. Enjoy!
13/03/2013 § Leave a comment
The Quite Continental Charm School
A modern guide to creating a charmed life
Greta Garbo, Beatrice Lillie and patrons at a New York City speakeasy, 1933.
Photo by Margaret Bourke-White for Life Magazine.
Editor’s Note: I’m very pleased to introduce today’s guest speaker! Please meet Lani Zervas, the exceedingly fabulous and fashionable lady behind the blog Mon Petit Chou Chou. While she’s a Boston native, I had the pleasure of meeting Lani in New York two years ago and we’ve been fast friends ever since. She’s been such an amazing partner in crime at Brimfield and New York Fashion Week, that I am more than a little upset with myself that it has taken me this long to feature her brilliance! Her charming blog encompasses her interests in fashion, interior design, art, cooking, two very lovely dogs and all things Boston — but wait, there’s more! She’s also getting ready to be the most fabulous mommy the world has ever seen! I’m sure that you will find her to be as lovely and as funny as I do. If you are not yet familiar with Lani or Mon Petit Chou Chou, it is my pleasure to introduce you.
Without any further ado, Lani’s tip for a charmed life.
Day 15: Brew Your Own Bitters
A proper lady knows when she has had too much, and likewise should know how to speed the road there when the occasion calls for it, with an arsenal of tried and true recipes to mix it up, at the bar and in life.
To that end, embrace your inner mixologist and commit to memory the recipes for some basic tipplers. I would suggest you have the classic Manhattan, Aviation, Martini, and Daiquiri in your repertoire and ready for the mixing at your home bar. Practice makes perfect and you’ll find your friends willing participants in your ‘research’ for cocktail perfection. When you have mastered these basics, time to take on more advanced studies, in home brewed simple syrups and bitters.
Simple syrup is, as the name would lead you to believe. painfully simple to make. It is a one to one ratio of sugar, water, and what ever you decide to steep. I personally like ginger, rosemary, cinnamon, and a turbinado, or raw, sugar syrup. These also make easy and chic gifts, appreciated by all hosts, and often immediately employed at social get-togethers (recipes and more on simple syrup here). Ahh, but the bitters, now these are more involved, take a bit more time, and are worth every ounce of effort. Not sure what bitters are? Or how they fit into the equation?
“People say bitters are the salt and pepper of the bar, but really, they’re like the spice rack,” (per Brad Thomas Parsons, author of Bitters: A Spirited History of a Classic Cure-all).
Bitters are a type of infused high-proof alcohol, with flavors derived from plants, barks and herbs. Originally brewed for medicinal purposes they evolved into flavorful additions to cocktails, via the classic brands Peychauds and Angostura, both of which rely heavily on gentian (a bitter herb for flavoring). You don’t need these store bought staples though, not when you can wow people with your home brewed batches.
It will take some initial effort to gather the more exotic ingredients — if you count ordering from Amazon effort — but once your pantry is stocked, you will have more than enough to make batch after batch of the home brew. The recipe below for Cranberry Anise bitters from Food & Wine is a personal favourite, and makes use of gentian root, an ingredient that usually repeats in all bitters recipes and which is a good foundation to start experimenting with your own creations.
Cranberry Anise Bitters
1 1/2 cups fresh or thawed frozen cranberries, each one pierced with a toothpick
1 cup dried cranberries
2 tablespoons chopped crystallized ginger
2 star anise pods
One 3-inch cinnamon stick
One 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
1 teaspoon gentian root
1/2 teaspoon white peppercorns
2 tablespoons simple syrup
- In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
- Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.
- Meanwhile, transfer the solids to a small saucepan. Add 1 cup of water and bring to a boil. Cover and simmer over low heat for 10 minutes; let cool completely. Pour the liquid and solids into a clean 1-quart glass jar. Cover and let stand at room temperature for 1 week, shaking the jar once daily.
- Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids. If necessary, strain again to remove any remaining sediment. Add the infused alcohol and the syrup. Cover and let stand at room temperature for 3 days. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles. Cover and keep in a cool, dark place.
28/05/2012 § 2 Comments
While I may not be much of a cook, I do quite enjoy tending bar. With an exceptionally warm Memorial Day Weekend (what thunderstorms?!?) and friends visiting from out of town, I took the opportunity to make my first pitcher cocktail of the season. A bit bubbly, a bit tart, and completely refreshing, I’m calling this gin-based concoction of mine The Seven Year Itch. To make it, you’ll need:
- 1 1/2 cup of gin. I used Brooklyn Gin.
- 1/2 cup elderflower liqueur. I used St. Germain.
- 1 cup club soda
- 1 large handful of fresh raspberries
- 1 handful of fresh mint, additional sprigs for garnish
- 1 lime
- 1 lemon
- large pitcher, wooden spoon or muddler, cocktail glasses
Next, add a good amount of ice to the pitcher, and then pour the liquors and the club soda over the ice. Serve immediately to avoid the club soda going flat and the ice melting.
Voila! Garnish with a raspberry and a mint sprig.
One of the most iconic Marilyn Monroe movies — yep, the white dress/subway grate one — The Seven Year Itch was directed and co-written by Billy Wilder and was released in 1955. Featuring an exceptionally hot summer in New York (ahem), the story details the overactive imagination of publishing executive Richard Sherman (a role that Tom Ewell originated on Broadway), who has been left to his own devices in the city while his wife (yep, of seven years) heads off to Maine for the summer with their son. Settling in for a long, hot few months, Mr. Sherman is surprised to find his upstairs neighbors have sublet their apartment for the summer to a model (Monroe). Proper Wilder-esque hijinks then ensue. It’s a lovely little film and one of my very favorites. And when I thought about what I wanted to call my cocktail, I immediately thought of Marilyn’s dress, crisp and fresh in the hot city night. Perfectly fitting, no?
03/04/2012 § Leave a comment
Just a quick note to recommend Tribeca cocktail and jazz bar Silver Lining. Located in the basement of the gorgeous Bogardus Mansion, which was built in 1850 and named for its builder James Bogardus, the originator of cast-iron architecture, Silver Lining offers serious cocktails and a menu of small plates that are so good they could stand on their own, alongside nightly live jazz music, served up in a speakeasy atmosphere. This somewhat still-hidden gem — bustling, roomy, but never ridiculously crowded — is the product of the Joseph Schwartz/Sasha Petraske partnership (Little Branch), was recently named the best cocktail bar of 2012 by New York Magazine and is on the shortlist to become my new local.
Personally, I’m quite partial to their Brown Derby cocktail, probably at least partially due to its Los Angeles roots (like me). The cocktail takes its name from The Brown Derby, an iconic chain of Los Angeles eateries, founded in the 1920s. Their most recognizable location, on Wilshire Boulevard, was actually hat-shaped (it’s since been demolished, today its dome sits atop a mini-mall in Korea Town — so sad!), while their more storied location in Hollywood was where the entertainment set went to see and be seen, with their illustrated portraits lining the walls in the dining room.
Can’t make it to Silver Lining to order your own Brown Derby? Try it at home:
1 ounce bourbon
1 ounce grapefruit juice
½ ounce clover-honey syrup (1 part water, 1 part clover honey)
In tin-on-tin shaker, add freshly squeezed grapefruit, then honey and bourbon; shake and strain into chilled cocktail glass (ideally, a 5 ½-ounce Champagne coupe).
Recipe via the Los Angeles Times, where you can watch a video of it being made by bartender Marcos Tello.
75 Murray Street, Tribeca || 212.513.1234