adore: shaken or stirred?

I've been wanting a 60s-era bar cart (a-la-Mad Men) for some time now and have yet to find anything that tickled my fancy. Alas, cb2 just released an adorable retro-inspired rolling cart that is just what I've been looking for. I'll be honest, I was hoping for something actually vintage, but this little guy might have to do! And here are some of my favorite accoutrements to go along with it. Whiskey Sour anyone?

rolling bar cart via cb2  | st. germain via k&l | stainless steel bar accessories via cb2 | vintage cocktails via amazon | rippled champagne coupe via anthropologie | cocktail napkins via dwell studio | cremeux de bourgogne via murray's cheese | behind the scenes of mad men via rolling stone

savor: sweet citrus!

i want to make this cake.


and just stare at it for a while.

and let me just say that being able to withold my fork from immediately digging in to that lemon curd center would be saying a lot.

beautiful!

[images and recipe via apollinas]

savor: holy guacamole

the vegan stoner has the best illustrations for their quick and easy recipes - happy cinco de mayo!

 

savor: squirrel cookies + milk

earl grey shortbread cookies in the shape of squirrels with a side of almond milk...yes please!

this is one of my go-to sweet treats...the bergamot in the earl grey and the creaminess of the butter make for one heavenly cookie. and i happen to have a thing for squirrels, so getting to use a squirrel cookie cutter just makes things that much more fun!

earl grey shortbread cookies

2 cups all-purpose flour

2 tablespoons loose Earl Grey tea leaves

1/2 teaspoon salt

3/4 cup confectioners' sugar

1 teaspoon pure vanilla extract

1 cup (2 sticks) butter, room temperature

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Makes 2 dozen

[recipe via food network]

savor: caribbean curry black-eyed peas with plantains

i love curry. i love plantains. i don't love black-eyed peas. when i saw this recipe, however, i thought i would give them another chance because everything else sounded so delicious! the verdict: black-eyed peas aren't so bad after all and this was a flavorful dish that i know will be in my go-to rotation!

caribbean curry black-eyed peas with plantains

1 teaspoon olive oil
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons fresh minced ginger
2 bay leaves
1 star anise
2 teaspoons mild curry powder
Pinch cinnamon
About 3 stems of fresh thyme
1/2 teaspoon salt
3/4 cup light coconut milk
3/4 cup water
16 oz can black eyed peas, drained and rinsed
1 teaspoon light agave nectar
Juice from about 1/2 a lime

2 very ripe plantains, split lengthwise and cut into 1 inch chunks

Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened. Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more. Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.

Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes. Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.Remove thyme stems, anise and bay leaves.

In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.

To serve, ladle curry over brown rice and top with plantains.

[photo and recipe via the ppk]

savor: macaron chez tout de sweet

i've had macarons on my mind since this scrumptious photo, so when i found that tout de sweet, a new french pastry shop, recently opened in bethesda i just had to go and get my hands on some! these are my new favorite sweet treat (sorry red velvet cupcakes...) and definitely worth the trek outside of the district!

 

savor: weekend lunch

broccolini and avocado salad with lemon-balsamic vinaigrette and a pretzel bun...yum!

savor: macaron chez laduree

les macarons de laduree...que magnifique!

[image via papillon noir]

savor: fried avocado

i must try this!

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-inch wedges

Grated parmesan for serving (optional)

Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

 Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

[image via the kitchn | recipe via circle b kitchen]

savor: thanksgiving leftovers

 

my thanksgiving table had a roast duck on it instead of the traditional turkey, and i'm planning to try out this heavenly recipe on the leftovers...

duck mac and cheese

serves 4

1/2 pound dry elbow macaroni (about 4-1/2 cups cooked)

olive oil

1-1/2 strips thick-cut bacon, unsmoked or lightly smoked
1/4 stick unsalted butter
1/8 cup all-purpose flour

1/2 quart whipping cream at room temperature + 1/8 cup more, or as needed to finish the dish

1-1/2 cups grated white cheddar cheese (about 4 ounces)

1 tablespoon crumbled blue cheese (about 1/2 ounce) 

1 cup grated gouda cheese (about 3 ounces)

kosher salt and white pepper to taste
1/8 cup freshly grated parmesan, or to taste, for garnish
1/2 tablespoon finely chopped parsley, for garnish

shredded duck meat from your leftover roast duck

Cook pasta in boiling salted water until a little past al dente, about 10 to 11 minutes. Drain, plunge into cold water, drain again and toss with a little olive oil to prevent clumping; set aside.

Finely chop the bacon and cook over low heat until crisp. Using a slotted spoon, remove bacon, drain on paper towels and reserve. Strain the bacon fat and reserve it to finish the pasta.

Melt the butter in a medium-size sauce pan over medium heat; when the bubbles in the butter dissipate, add the flour and stir with a wooden spoon, cooking a minute or two, until just blond. Add the 1 quart cream, whisking vigorously to quickly incorporate the liquid and to prevent flour from clumping. Bring to a low simmer for a minute before adding the cheddar, blue and gouda cheeses; stir constantly until melted and smooth. (Be careful - a burned sauce will ruin the batch.) Season with salt and white pepper to taste. The sauce can be made ahead, cooled and refrigerated for up to 2 days, or frozen. Makes about 3 cups sauce. 

When ready to finish the dish, combine the 1/8 cup cream, the reserved bacon fat, and 2 cups of the cheese sauce in a large saucepan over medium-low heat, stirring frequently until combined and warmed through. Add the reserved bacon bits and fold in the cooked pasta. Reduce the heat slightly, and stir until the pasta is warmed through and thoroughly coated with sauce. Top with freshly grated Parmesan, a sprinkle of parsley, and a heap of shredded duck. Serve immediately.

[image lady gaga via facebook, recipe via tipsy pig | three squabbling asians]

savor: millionaire's shortbread

a yummy sweet treat that has become one of my holiday-time go-to's...especially since it only has 5 ingredients!

2 sticks butter (shortbread), 2 tablespoons butter (caramel layer)
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

2 14-oz cans sweetened condensed milk
3/4 lb good-quality milk chocolate

Shortbread: 
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. 

Caramel Layer: 
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. 

Chocolate Topping: 
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

[photo and recipe via food network]

savor: sausage, white bean, and kale soup

On an unseasonably warm week, what do I make but a hearty kale soup. That's me wishing the weather would act like autumn...

2 (32-ounce) boxes low sodium chicken broth, divided
1 (12-ounce) package The Original Brat Hans Chicken Sausage, such as Roasted Artichokes and Olives or Spinach & Feta, sliced
1 large yellow onion, thinly sliced
Salt and ground black pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

Heat 1/4 cup broth in a large pot over medium heat. Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes. Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (Add a generous splash of broth to the pot if onions begin to stick.)


Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside. Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits. Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes more.

[recipe and photo via whole foods]