A Leap Day Triumph

I decided to take this extra day of 2012 and use it to tackle one of my prior failures. My first attempt making French Macaroons was abysmal. The end result of my baking efforts was essentially Nilla wafers. Tasty yes, but not macaroons. The macaronage was runny and the pied (or foot) never formed. I blame some of my failure on inexperience and the rest on this cookbook, I don't recommend it. Undeterred, I decided I needed more guidance so I took the French Macaroon workshop offered by the Dessert Truck. It was a great experience and I really learned a lot though the process taught at the workshop was kind of tedious so I was not very confident that I could recreate my classroom success at home. 




That is until I discovered this blog - BraveTart. The author totally demystifies the entire macaroon making process and after I read her 10 Macaroon Myths and 10 Macaroon Commandments posts I was ready to tackle the Macaroon Recipe. The results are night and day from my first attempt.  I can't wait to try them again. I think I slightly over-mixed the batter because my macaroons could have risen a bit more but overall I'm really happy with the results. It helps when you have some guidance that doesn't make you feel like there is some vengeful macaroon god waiting to thwart you and leave you with cracked or deflated macaroons. 




How are you spending your extra day of 2012?

The Tippler

tip·pler

¹  noun

a person who imbibes intoxicating liquor (aka - a drunk)

A Tippler is also a new pub in the basement of Chelsea Market with a cool speakeasy vibe (there is no sign out front) and a menu of innovative cocktails, craft beers, and architecture to drool over.

The space, just recently unearthed after over 100 years, includes locally salvaged details like reclaimed water tower wood and train rails from the nearby Highline entrance.

If you plan a visit be sure to try the Caipasutra - don't let the list of ingredients scare you, turns out garam masala is a delicious beverage addition.

Photos care of thetippler.com

Itty Bitty Cupcakes

My Valentine surprised me with these adorable Baked by Melissa cupcake bites last night. Two yummy bites so you don't feel guilty trying two, or three, or four flavors in one sitting.

Seriously, How cute are they?!

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Service with Grace

Beautifully handcrafted serving pieces made from 100% salvaged wood and styled to perfection.

shop - blog - twitter - facebook

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Behold: Bhldn Does Wedding Decor

It looks like the gorgeous new Anthropologie owned wedding shop Bhldn has jumped into the wedding decor business. The decor section of the online shop looks like the most perfectly curated etsy shop.

If these items fit into your wedding decor budget then by all means snatch them up but I have a feeling that for many they are too expensive to purchase in quantities large enough for decorating a wedding. If that's the case for you (as it would be for me) the site is still a great place to go for decorating inspiration.

And of course there's no reason why you can't just by yourself some beautiful tableware for home and enjoy them everyday instead of just one special day.

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A Simple But Stylish July 4th Celebration

What's not to love about the 4th of July? Three day weekend - good; beach days & bbqs - good; friends, family, & fireworks - all good. I love the kitschy stars & stripes; red, white & blue decor (and food!); and the relaxed atmosphere of the celebration. I've come across some really beautiful 4th of July celebration inspiration but they seem a too fussy. I thought I'd give you some ideas to create a beautiful but really simple backyard party. Single color arrangements created with one type of inexpensive flower pack a big punch, desserts made with fresh berries look like they took a lot more time than they actually did, dressed up disposable dinnerware looks chic, and simple favors like sparklers and s'mores make the event feel special.

1 - style me pretty 2 - twig & thistle 3 - make and takes 4 - martha stewart 5 - country living

1 - the creative imperative 2 & 3 - hostess with the mostess 4 - martha stewart

Have a great July 4th weekend and enjoy the fireworks!

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West Elm Inspired Outdoor Dining

I loved the Mediterranean inspired outdoor collection that West Elm debuted this year. What can I say? I'm a sucker for the crisp, effortless look of the blue and white decor from the Mediterranean seaside.

Imagine my delight when I spotted this gorgeous outdoor dinnerware at Target. I couldn't help by grab a stack of bowls, plates, and serve-ware. They will be perfect when we host our first barbecue on the patio.

It looks like supplies are limited online but you may be able to find pieces at your local Target.

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Friday Etsy Favorites

Since I started the blog this morning with a focus on gardening I thought I should continue that theme into the Friday Etsy Favorites. This etsy favorites is a little different than the weeks prior since I decided to feature only one shop. The Bear Foot Shaman (yes the misspelling of bear is intentional) specializes in organic, heirloom herb and vegetable seeds in some of the most stunning varieties I've ever seen. I just placed a big order, can't wait to get my garden started!

1 - black beauty eggplant 2 - cosmic purple carrot 3 - cherokee purple

tomato 4 - rainbow swiss chard 5 - purple sicily cauliflower

6 - yellow pear tomato 7 - moon and stars watermelon

8 - cherry bell radish

Have a great weekend, hope you are able to get outside and get your hands dirty.

Related Posts:

Friday Etsy Favorites: For Japan

Friday Etsy Favorites: March 11, 2011

Friday Etsy Favorites: March 4, 2011

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Reuse: K-Cups Become Seed Starters

We received a Keurig coffee maker for Christmas and I love it. If you have one you should definitely try the hot apple cider, it's a delicious treat. What I don't love is throwing out the plastic k-cups that hold the coffee and tea. With my previous coffee maker I didn't even use disposable coffee filters; it was a low waste system. So, I started stock piling used k-cups on kitchen counter hoping I could find something to do with them. And then genius struck:

Since I plan to finally start a vegetable garden this year (some in pots and some in a shared garden at a friends home) I thought the k-cups would make perfect little seed starters. All you need for this project is:

* used k-cups, remove coffee & filter and rinse

* a tray to hold the cups

* seed starting medium or potting soil

* seeds for whatever vegetables or herbs you would like to grow

I also made little markers that I printed on adhesive paper and stuck to tooth picks. If you are starting seeds soon and think these markers would be useful let me know and I will make blank ones that you can download and print at home. Happy Planting!

Related Post:

Rework - The Forth "R"

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Tasteworthy: Creamy Broccoli & White Bean Soup

Creamy Broccoli & White Bean Soup

Adapted from Whole Living, January/February 2011

serves 4

Ingredients

1 head of broccoli (about 1 pound), chopped

1 yellow onion, diced

2 garlic cloves, sliced

2 tbsp. extra virgin olive oil

1 can of cannellini beans, rinsed (forgot to include in the illustration, whoopsies)

2 1/2 c. vegetable stock

salt & pepper to taste

shaved Parmesan for serving

toasted pine nuts (optional)

Instructions

Steam broccoli florets for approximately 3 minutes, until tender. In a stock pot, sauté onion and garlic in olive oil until translucent, about 5 minutes. Add stock and beans to pot and simmer for 5 minutes. Add broccoli to pot (minus a few florets for garnish) and simmer for an additional 5 minutes. Remove from heat and blend in batches until smooth or blend directly in pot with an immersion blender. Using a conventional blender will result in a smoother soup. Salt & pepper to taste. Ladle into four bowls and top with florets, shaved Parmesan, and toasted pine nuts. Enjoy :)

Illustration Credit: Michelle Verdugo

Tasteworthy: Colorful Bulgar Salad

A Simple & Colorful Bulgar Salad

Ingredients

1 has avocado, cut into 1/2 inch cubes

1 small tomato, cut into 1/2 inch cubes

2 tbsp roughly chopped cilantro

1 - 2 tbsp red onion, finely chopped

1 garlic clove, minced

3 scallions, white and light green parts only

juice from 1 lime

2 - 3 tbsp extra virgin olive oil

salt & pepper to taste

1 cup coarse bulgar (cracked wheat)

3 cups vegetable broth (can substitute water or chicken broth)

Instructions

Cook bulgar according to package instructions, allow to cool completely. Once cooled toss with all ingredients and season with salt & pepper. I did not use low sodium vegetable broth when I cooked my bulgar so the salad did not need much additional salt. It makes a nice hearty salad for a vegetarian lunch or dinner and it is also a pretty side dish. A quick tip: The more colorful the food on your plate is the better it is for you.

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Tasteworthy: Souvlaki for the Soul

Souvlaki for the Soul is a food and travel blog written by Peter, an Australia resident of Greek decent. I originally discovered Peter's mouthwatering photographs of food via a flickr food styling group but only recently started following his blog. I'm not sure what took me so long to discover the home of these photographs I've been enjoying for many months but I'm glad I finally did. I have a severe case of wanderlust lately so I enjoy following Peter on his travels, revel in his food discoveries, and attempt to recreate his recipes.

(each photo is linked to its corresponding recipe)

Photo Credits: Peter G

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Tasteworthy: Apple & Cheddar Quiche

Instructions:

Prepare crust per package instructions. If you would like to make your own crust more power to you. The crust I use calls for par-baking for 10 - 12 minutes at 400 degrees. If yours is similar, once the pie crust is ready, remove from oven and lower the temperature to 350 degrees. Combine all other ingredients in a bowl and whisk. Pour egg mixture into crust and bake for 35 - 40 minutes. Quiche is great for any meal of the day. I've also made this recipe with brie instead of cheddar and it was delicious. Enjoy!

Photo & Illustration both by Michelle Verdugo

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A Little Snow was Here and There...

Disseminated in her hair
Since she and I had met and played
Decade had gathered to decade

But time had added not obtained
Impregnable the rose
For summer too indelible
Too obdurate for snows

-Emily Dickinson

I whipped up a batch of these chocolate crinkle cookies last night and they reminded me of the streets in town covered with the fainest dusting of snow. Which is exactly what I woke up to this morning. Cookie recipe from Little Brown Pen.

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Let's Chat: Holiday Traditions & A Few Tips

It's just two days until the big meal will be on the able, just one more day until I need to start preparing it, my house is as clean as it's ever going to be, and I've got my table setting all planned out. I thought it would be nice to take a break from all this preparation and chat about holiday traditions.

This is the pan within which my turkey will be roasting. It was my grandmother's roasting pan. My mother used this pan to roast turkey for all of the Thanksgiving dinners she hosted and it has been with me for the past three years. That pan has seen many generations of Thanksgiving meals and I'm sure will be around to see many more. Do you have an old faithful that comes out of the cupboard for every big meal? How about a recipe that you must make every Thanksgiving?

Here's a corny little story that has basically become a family tradition. We always serve artichokes for Thanksgiving and it must be said by at least one person every year - "It might choked Artie but it ain't gonna choke Stymie!" Every year! It's from the Little Rascals and it's a joke my grandfather loved to tell so we have to keep the tradition going. I'd love the hear some of your family's silly traditions.

I have a few tips to share to keep you as sane as possible during your Thanksgiving preparation. *Do as much as can ahead of time - pictured above is my coffee station. I set that up Sunday afternoon which means it one last thing I have to think about on Thursday. I set up this area because I have a pretty small kitchen so this frees up valuable counter space. All of my servings utensils are gathered and cleaned. This might sound a little OCD but I like to pull out all of my serving dishes and label each with a post it of what is going to be served in it. Anything I can do ahead of time that means I don't have to think on Thursday is worth it! Please share some of your tips for remaining sane during the holidays. I can use all of the help I can get :)

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Thanksgiving Table Setting & A Free Download

I did a quick trial run of the Thanksgiving table last night and I decided to keep it casual this year. This holiday is all about the food so I'll let the golden brown roasted turkey be our centerpiece.

The white pumpkins were scored on Halloween day so they were practically giving them away. The little leaf place cards (not so little in relation to the pumpkins :) whipped in photoshop make a sweet place setting and favor.

And in case you'd like to create something similar here's a pdf for you to print out and enjoy. Maybe you'll come up with a totally new use for them, if you do please share.

Click the image above or here to download the Thanksgiving place cards.

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Tasteworthy: Seitan Stroganoff

It's heading into that time of year when the air feels crisp and you start to crave warm and comforting foods. In steps the Holiday 2010 issue of Sweet Paul Magazine to satisfy those cravings. It's stunning, as always, with guest features from Uncle Beefy (aka Bradford) and Will of Bright Bizaar I recommend checking it out.

The beef stroganoff recipe caught my attention immediately and with a few simple tweaks for this new vegetarian I had a yummy, comforting, and satisfying dinner. You might even be able to trick a meat eater with this one.

Seitan Stroganoff

serves 6 hungry folks

Ingredients:

2-8 oz. packages of cubed Seitan, cut into 1" chunks (available at Whole Foods)

Salt & pepper to taste

3 tbsp butter

1/2 yellow onion, thinly sliced

2 cloves of garlic, sliced

2-8 oz. packages of sliced baby bella mushrooms ('cause I'm lazy)

1 tbsp flour

2 c. vegetable broth

1 1/2 tbsp dijon mustard

1/2 tbsp sugar

1 c sour cream (if you don't eat dairy try using something like Tofutti's Sour Supreme)

2 tbsp chopped fresh dill


Instructions:

Season seitan with pepper and brown in butter for a few minutes on all sides. You my need to do this in a few batches. Remove seitan from pan and add onions, garlic, and mushrooms. Season with salt to taste. Saute until onions become soft then stir in flour. Add broth, stir well, and simmer for approximately 10 - 12 minutes. Add seitan back to the pan with the dijon mustard and sugar. Simmer for another 5 - 8 minutes. Remove from heat and add sour cream and dill. Heat through but do not cook the sour cream. Serve over a bed or egg (or egg-less) noddles.

Yum.

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Mmmmm... Apple Butter

What do you when you are now the proud owner of 18 pounds of apples, a prize from a recent over zealous apple picking trip?

Why, you make several batches of apple butter of course. The process was a lot easier than I thought and the result is delicious. Here's my recipe. If you give a try let me know how it turns out.

Apple Butter

makes roughly 36 ounces

Ingredients

3 lbs apples, peeled cored and diced small (I used a mix of Winesap and Macoun)

2 cups of sugar (or 1 cup white sugar and 1 cup brown sugar)

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. Chinese 5 spice (totally optional, replace with 1/4 tsp. ground clove)

Instructions

Add all ingredients to a 3 quart slow cooker. Set slow cooker to high and cook for 1 hour. Adjust slow cooker temperature to low and cook for about 10 hours. You may want to prop the lid up with two knives or chopsticks to allow stem to release while cooking. This will allow the butter to thicken faster. If you're home while the butter is cooking give it stir every few hours. I wasn't home while is was cooking and fine without stirring.

After 10 - 11 hours on low have passed, remove lid and stir with a whisk. Allow to cook with the lid off for another hour or two. Once the butter is sufficiently think and you no long see liquid around the inside of the slow cooker your butter should be done. I want mine totally smooth so I blended it with a hand mix for a few seconds.

You apple butter is now ready to enjoy. I stored my Apple Butter is 9 ounce jars and took my first stab at canning without any of the right equipment. It seems to work since the first jar I opened did pop as though it was vacuum sealed but I'm hesitant to share those instructions since I don't want to be responsible for giving you botulism. If you really want to know how I did it and promise not to sue let me know in the comments.

Photo Credits: Michelle Verdugo

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Tasteworthy: Frisee Aux Lardons, Well Sort Of

Remember about eight months ago when I told you I was ditching the weekly Tasteworthy Tuesday column because I would feel guilty when I was not able to keep up with it the schedule? I decided that instead of a weekly column I would keep it more relaxed and post recipe and entertaining ideas when I had time to prepare them. It looks like I'm better off having a set schedule because since I made that announcement I have not produced a single recipe post. Shame on me! Truth is the meals I was cooking during that time period were pretty uninspired. Recently I made a big change to my diet and it's that I no longer eat meat but still eat seafood and dairy. I made the decision for many reasons I'll explain another time. Making this major change to my diet has revitalized my desire to cook. I now have to come up with meals that will satisfy a meat eater and a non-meat eater and also adapt old favorites to be meat free. Today's recipe is all about adapting it to be meatless.

Frisee Aux Lardons is hands down my favorite salad. I love it for brunch, lunch, dinner, or whenever. The French really know how to do a salad right. Lightly dressed frisee, salty blue cheese, crispy chunks of slab bacon, and a poached egg oozing warm yolk over all of it. Since I still eat dairy and eggs adapting this recipe wasn't that tough but the question was could veggie bacon stripes really be used as a substitute for slab bacon. Turns out it can. It's not the same, obviously. It is not even similar but it does the job of giving the salad the salty smoked flavor that real bacon would.

Frisee Aux Lardons

serves 4

Ingredients:

1 head of frisee, rinsed and chopped or torn into bite sized pieces

4 eggs, the closer to farm fresh the better

4 - 5 strips of smart bacon or as I like to call it facon

a few ounces of French blue or Gorgonzola cheese, cubed

1/4 c. red wine vinegar

3 tbsp. olive oil

salt & pepper to taste

Instructions:

Cut veggie bacon strips into bite size pieces and heat in a skillet for a few minutes. Be sure not to over cook this stuff or else it will turn into cardboard.

Wisk together red wine vinegar and olive oil and toss with frisee. Add warmed veggie bacon and cheese to salad and incorporate.

In the meantime poach the eggs in a gently simmering pot of water for 3 to 5 minutes. Tip: adding a few tablespoons of white vinegar to the poaching water helps the egg whites stay together.

Divide frisee amongst 4 bowls. Top each with a poached egg and lightly season with salt and pepper. Enjoy!

Sweet Paul Magazine

Back in January I introduced you to Sweet Paul, a blog authored by New York City prop stylist Paul Lowe. I also told you that Paul was producing a quarterly online magazine that would premiere this Spring. The online magazine is live and I thought you'd like to see a sneak peak because it is gorgeous. Sweet Paul Magazine features easy and elegant recipes, fun and stylish crafts, exciting crafters, entertaining ideas and more.

Just a small taste of this incredible magazine. I can't believe a resource this fantastic exists for free. Head over to Sweet Paul Magazine for over 70 pages of incredibly styled, perfectly edited stories about entertaining, crafting, and more!

Photo Credits: Colin Cooke, Ellen Silverman, and Francis Janisch - © Sweet Paul Magazine, 2010