Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

My Favorite Blogs for Food, Recipes, Cooking, &c.

Saturday, March 15, 2014

I love food blogs.  Especially those that are managed by individuals with epic photography and photo editing skills, and who cultivate a cozy, artsy corner emphasizing food presentation and enjoyment.  It also helps if the recipes are simple and made up of ingredients you can find in any kitchen.


SOUS STYLE
This is a food snob's version of FoodGawker - the recipes collected here are gorgeous, fancy, delectable, creative, or just plain heavenly to behold.

DELICIOUSLY ELLA
"It's all about embracing the incredible foods that your body loves and what you can do with them. It’s truly amazing to see what you can do with these simple ingredients and how you can so easily create an incredibly healthy version of a typically unhealthy dish, from brownies to cheesecake and even pizza!"

MY NEW ROOTS
Natural, healthy eating.  And what a gorgeous blog!  I love the aesthetic.  I also love how she sorts her recipes by season - so great!

THE FIRST MESS
Very laid-back recipe blog that is bursting at the seams with recipes for rainy days.


LOVE AND LEMONS
So much personality!  The best part are her graphics - photos adorned with helpful or cheeky text.  Love her smoothie recipes!  And check out some of her recipe "sets," like easy pita lunch ideas and his and hers sandwiches.

THE FOREST FEAST
"After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make."

TOP WITH CINNAMON
This blogger obviously puts a lot of time and effort into her posts.  The result?  GIFs that make even this recipe for croissants completely dummy-proof!

A COUPLE COOKS
These recipes will literally make you feel like a Michelin five-star chef!  Innovative combinations of everyday ingredients yield easy but impressive results!  Fool your friends into thinking you're a professional chef.



101 COOKBOOKS
Pretty much the Bible of food blogs.  It speaks for itself.

WHAT KATIE ATE
She's already got two published books of her recipes, so this one kind of speaks for itself.  Classic and creative American fare.  Great for summer recipe inspiration.

PINCH OF YUM
Cute, bright, upbeat, and also very healthy recipes that are easy and great for entertaining.  Most recipes feed a lot of people, so whether you're cooking for family or friends, if there's more than four invited, dig into this blog!


NATURALLY ELLA
Seasonal, easy vegetarian recipes and beautiful photography.  I love being able to search by season, and then by ingredient.  Beautiful layout.

HAPPYOLKS
This woman just understands me.  All of her preferred ingredients are personal favorites of mine, and the recipes area all straightforward yet mouth-watering and original!

SCANDI
Recipe indexes in both English and Finnish?  I'm sold.  Offers loads of traditional Scandanavian recipes, such as Finnish Tippaleipä.



MANGER
This is one  you're going to have to work your way up to.  Mimi's recipes, coupled with her husband's professional photography, will intimidate the heck out of you.  More likely you'll end up immersed in reading her blog posts about life in provincial France and just end up sobbing into a bag of chips.

ALEXANDRA'S KITCHEN
There is so much color to her recipes!  If you want something simple but with incredible aesthetic appeal that will impress your friends, look no further!  Excellent meat dishes, great for entertaining!

WHAT SHOULD I EAT FOR BREAKFAST
It's my favorite meal of the day too, Marta. :)  Also a great guide to eating in Berlin and Barcelona.

THE KITCHN
Single-handedly the most organized in terms of finding a recipe.  Some very creative recipes as well - Chilean papaya soup, anyone?

PASTRY AFFAIR
This blog is the bane of my existence.  The aesthetic, the straightforward ingredients, the photography mixed with inspiring quotes...  This is the place I discovered the recipe to end all recipes: this Chocolate Pomegranate Tart.

how to eat Christmas: holiday oatmeal recipe

Tuesday, December 17, 2013

Step 1: Make oatmeal (I prefer mixing the oats with milk instead of water).  This is a life skill.  If you can make pasta you can make oatmeal.  Put oatmeal and water/milk in a pot (read the oatmeal package for correct ratio instructions).  Turn on the heat and be sure to stir occasionally until desired texture.  As you cook the oatmeal, spice it:

Add a dash of any/all of the following:
- cinnamon
- ginger
- cardamom
- cloves
- brown sugar
- vanilla extract (go easy on this one!)

Step 2: Once it's done, top with walnuts and pomegranate seeds.  YUM!!

Thanksgiving surprise: Cathy's Pumpkin Pie recipe

Thursday, November 28, 2013



1 pie crust (homemade with this recipe or ready made)
1 can of pumpkin (15 oz)
1 can of sweetened condensed milk (14 oz - but I don't use all of it - I use probably 12oz)
2 eggs
3/4 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves

INSTRUCTIONS:
  • Preheat oven to 425 degrees. Prepare pie crust (or unroll the ready made crust) and put it in a pie plate. 
  • In a large mixing bowl beat the 2 eggs. Add the whole can of the pumpkin to the eggs and mix well. 
  • In a separate bowl, combine the brown sugar, cinnamon, ginger, and cloves. Mix until well combined. 
  • Add the brown sugar and spices mixture to the pumpkin and egg mixture. Mix well. (It should look darker once the sugar is added) 
NOTE:
When I add the condensed milk, I open the can about 3/4s of the way (so the lid keeps the milk from running out super fast )and pour the milk into the pumpkin mixture (mixing all the while as the milk is being added). When the condensed milk starts to slow down on the pour, meaning that it's coming out at a trickle, I stop. Usually there is a good coating of condensed milk left in the can. When it settles back down it looks like quite a bit so I'm guessing it's about 2 oz from the 14 oz can, but it may only be an ounce. The one thing you need to know about pumpkin pie is that it's pretty forgiving. If you add a little too much milk or a little too little milk, it's really not going to matter. When I measure in the sugar, cinnamon, cloves - I'm not super careful. If there's a little more - I don't sweat it. It always turns out yummy.
  • Once you have all your pumpkin and condensed milk mixed, use a scraper (so you get every last drop) and pour it into the pie crust. 
  • Cook for 13 minutes at 425 degrees, then turn the oven down to 350 degrees and cook for anywhere from 30-50 minutes longer. You'll know the pie is done when the pie filling kind of puffs up and a little crack forms in the pie (like a crack in the dirt in the summer when it's dry out). 
NOTE:
If you don't get a crack after 50 additional minutes I would still take the pie out - you don't want your crust to burn and the pie is just being stubborn! Sometimes, even when it's cooked, the middle will still look shiny and wet. Touch it gently in the center if you're worried it's not cooked - if it's mushy, then you're right - it's not cooked - leave it in longer but check it every 5 minutes or so. If it is not mushy and a little stiff, then it's probably done and you'll be safe.

Let the pie cool, top with whipped cream, and enjoy! YUM!! : )

Tried-and-true: the PERFECT pancake recipe

Wednesday, November 13, 2013



American measurements:
For the dry mix:
1.5 cups flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
For the wet mix:
1.25 cups milk
1 egg
4 tablespoons butter (melted)
1 teaspoon vanilla

European measurements:
For the dry mix:
4 dl flour
30 ml sugar
15 ml baking powder
4 ml salt
For the wet mix:
3.25 dl milk
1 egg
60 ml butter (melted)
5 ml vanilla





I have made American pancakes on three separate occasions now for groups of my international friends, and this recipe I have been using always produces the most perfect, fluffy, golden pancakes.  Just thought I would share it - I have it in American and European measurements.  Side note: my favorite topping for these is Nutella, bananas, and brown sugar - yum!!

Instructions:
  1. Mix the dry and wet ingredients separately.
  2. Make a well in the center of the dry mix and gradually add the wet mix.  
  3. Only mix until there are no dry lumps - the less you mix, the fluffier the pancakes will be!
  4. Rub a thin film of butter over a frying pan and give it some time to heat up.  
  5. Spoon batter on the skillet and flip when you see bubbles appearing all over the pancake.  
  6. Flip again, and once golden on both sides - EAT!

The smell of coffee | how to savor your daily cup of Joe

Thursday, October 31, 2013

I think Sweden has given me a coffee addiction.  I was certainly no stranger to the hastily-bought mocha on the way to class during my undergraduate years (and I will always have the fondest memories of afternoon coffee dates with friends at our little campus cafe, The Grind), but it wasn't a regular habit until I moved to Uppsala.  The typical collegiate American's coffee intake is laughable in comparison to that of the average Swede.  Only Finland natives drink more per capita.  Maybe it's to stay awake during all those long nights, I'm not sure, but the Nordic countries have institutionalized the daily cup o' Joe.

The untranslatable Swedish word fika describes the daily tradition of taking time for a coffee-and-pastry break (or two or three...) with friends or coworkers.  I just love this Kinfolk article about fika, as well as the cheeky Gevalia advertisement at the end of this article.  The idea of fika gets at the pause-button effect of drinking coffee.  It's a practice that embodies the temptation to siesta at any time of day.

But I also love waking up with coffee.  Personally, the smell of coffee will always be my favorite part of the experience.  It reminds me of Sunday mornings at home as a child.  My father always puts a huge spoonful of cinnamon in with the grounds, and that will always be my favorite smell/flavor.  Whether you're a morning person who starts the day with an automated coffeepot, or an afternoon cafe-frequenter like myself, here are my humble suggestions for savoring your daily cuppa.

  1. Invest in a French press.  I recently got myself the classic Bodum Chambord, and there is no more aesthetically pleasing or simple way to make your own coffee than tossing the grounds in the bottom of a French press, filling it with boiled water, and then taking it to your cozy corner of the apartment and kicking back.
  2. Clear your desk.  Coffee drinking is best suited for reading the news, checking your social media, and curling up with that book you've been letting gather dust on the windowsill.
  3. Find your favorites.  Your favorite cafe, your favorite barista... or perhaps your favorite brewer (mine is the Swedish brand Arvid Nordquist).  Whatever atmosphere or taste makes the experience yours.
  4. Have it your way.  The personalization doesn't end with the package.  Add a bit of cinnamon or even some cocoa powder when brewing your own coffee.  And after pouring, don't forget to add milk, cream, sugar, Stevia - whatever makes it particularly delicious to you!
  5. Pair with the perfect treat.  Whether it's a morning croissant and egg, a Swedish cinnamon bun, or a slice of chocolate cake after dinner, coffee is lonely without something scrumptious to complement the flavor.
  6. Read something.  Morning news?  Tumblr?  Your favorite food blog?  The newest issue of Elle or The Economist?  Or maybe a couple chapters of Game of Thrones if you're feeling ambitious... find the perfect read to go with that lazy weekend coffee.
  7. Drink outside.  Whether it's a warm summer afternoon at a busy street cafe, a rainy morning on the porch of your house, or a day with snow falling past your apartment balcony, take at least a few moments to stand or sit outside and sip your cuppa while breathing fresh air and taking in the world around you.
  8. Fika with a friend.  Having a cup of coffee can be a great retreat to clear your head, but obviously it's also a fantastic social lubricant.  Make a pot and invite a friend over, or meet an acquaintance you want to get to know better out at your favorite coffeehouse. 
  9. Savor.  Take your time with that first sip.  Make sure you breathe in before you sip, inhaling the aroma.  Sip, savor, smile.  Repeat.


The Best Tea Companies (updated - 2014!)

Friday, October 4, 2013


Winter is prime tea-drinking season. Nothing is more beautiful than curling up by the fire with a book and a cup of tea while the snow falls outside. As C. S. Lewis said, "You can never get a cup of tea large enough or a book long enough to suit me."

My favorite part of tea is that it's composed similar to an eau de parfum: you start with the "base notes" of the tea itself, whether it's rooibos from South Africa, black tea from India, Japanese sencha, or leaves from some other exotic locale; you then add "heart notes" or a fusion of fruit, spices, or fragrant flowers to add complexity; and finally, you top it off with an accent of something to draw in whomever catches a whiff... vanilla, lavender, a dash of mint... As with perfume, the possibilities are endless!

Zab and I have been tea connoisseurs for years now, so we're sharing with your our list of international favorites: brands, flavors, packaging, &c. Enjoy, and let us know your own favorites in the comments section! We're always eager to broaden our knowledge of this timeless, global beverage.

1. Tazo
Starbucks has made this tea company international famous, but did you know they have WAY more flavors than we've been led to believe? You have to check out their website, which has a fantastic aesthetic and beautifully-arranged teas. We're familiar with the classic "mood" flavors, like "Rest" and "Passion," but they also have "Thrive" and "Focus," the latter of which is "a cleverly invigorating mix of malty black tea, roasted yerba maté, orange essence & cocoa peel." They also carry their own variety of smoky Lapsang Souchong, as well as blends such as Phoenix Mountain (a honey & orchid flavor), Dragonwell (creamy green tea with subtle chestnut flavor), and Blush Berry Black (a ravishing blend of black teas with strawberry, black raspberry & blueberry).

2. Harney & Sons
Zab & I have been drinking Harney & Son's "Caribe" tea for as long as we've known each other! To this day the smell and taste of it remind me of afternoons hanging out on Zab's back porch on a sunny day after school. I'm going to put the entire description of this one here, it's just too delicious: "Breathe in the sweet aroma of Caribe, a light fusion of green and black teas enhanced by tropical flavors. The exotic tea mellifluously fuses hibiscus, guava, coconut and strawberry, accented with marigolds and cornflowers. The first sip tastes of green tea, trailed by an impressive array of fruit and floral surprises, revealing endless tropical notes tucked into each sip. A favorite for many, Caribe is an inventive and exotic blend softened into a serene escape."  Another timeless flavor of theirs is "Paris," which is "a fruity black tea with vanilla and caramel flavors, and a hint of lemony Bergamot." We also are very fond of their spin on Earl Grey tea, "Winter White Earl Grey," which is made with Chinese Mutan white tea and comes in a beautiful robin's egg blue tin.

3. Mariage Frères
Founded in 1854 by brothers Henri and Edouard Mariage, this French emporium now boasts an incredibly broad and varied selection of blends. Their classical black tin collection includes mixes such as the popular "Marco Polo" ("a mysterious blend that will take you to distant lands and unforeseen territories...") and "Thé de Lune." They also have their own unique Earl Grey blend, "Earl Grey Provence," which incorporates notes of lavender.

4. Argo
Whenever I'm home in Chicago I always try to get to an Argo Tea. This Chicago-based company has taken over the city (and spread to St. Louis, NYC, and Boston) and is giving Starbucks a run for its street corners. Not only does it have its signature drinks for the regulars (my usual is their White Tea Acai Squeeze), they also sell packaged blends for every type of tea. Some of my top picks are Fruit Sangria, Pomegranate White, and Earl Grey Crème, all of which are sold loose leaf.

5. Løv Organic
This French tea company fooled me for a while with it's Scandinavian aesthetic - I thought it was based in Copenhagen for some time.  Their all-organic loose leaf tea blends vary from the fruity to the smoky, and they all come in adorable tins in vibrant colors.  My favorite of the moment is "Winter in Løv", one of their collection with plays on their name, which actually means "leaf."

6. Le Palais des Thés
Another fairly recent find, this international tea company offers incredibly impressive blends that convey the nuances and care of designer perfumes. Their Thé du Hammam is "inspired by a Turkish recipe using green teas that evokes the characteristic fragrances used to perfume a hammam: roses, green dates, berries and orange flower water. Sprinkled with flower petals in the pure Eastern tradition, its extraordinary fragrance comes from a subtle combination of Chinese green tea and rich, fruity aromas." Their Thé des Concubines recreates the atmosphere of a Chinese tea house by blending "green and black teas from China with rich, fruity notes of cherry, mango and vanilla." Nearly every tea can be bought in multiple types of packaging, such as 3.5oz pouch, a box of 20 tea bags, or a gorgeous metal canister. I've currently got my eye on their Thé N°25 Collection, particularly their N°25 Black Tea Holiday Edition, which is a Christmas blend of black tea with "orange, cinnamon, vanilla, rose and almond."

7. Teavana
The ultimate tea-shopping experience! Seriously. It's hard to describe the sheer volume of eclectic flavors that Teavana offers, but I'm going to give it a shot. Their variety of white teas include "Dragonheart," a fusion of pomegranate and bamboo; "Youthberry," one of many superfruit-enhanced teas, and two of Zab's favorites: "Snow Geisha," which is flavored with delicate rose petals, soft white tea leaves, luscious cherries and candied cranberry, and "White Ayurvedic Chai," a modern twist on chai tea flavored with naturally sweet cinnamon with spicy pepper and robust clove. Teavana also has some crazy flavors of blooming tea, from "Pineapple Kawaii" to "Peach Momotaro" to the ancient and revered "Silver Yin Zhen Pearls White Tea," which are much smaller than the large blooming teas. In the oolong category they have so many mouth-watering blends that I don't even know what to do with myself, so here's the full list. Can I just throw a few of the oolong titles out there? "WonderBerry Chocolate Truffle," "Strawberry Rose Champagne Oolong," "Maharaja Chair Oolong," "Yumberry Wulong Oolong," and "French Spice Quartet Oolong"...

8. Tea Forté
Tea Forte's signature pyramid infusers showcase their huge variety of flavors quite nicely. Their black teas include some of my favorite flavors such as "Hazelnut Truffle," "Ice Pomegranate Blackberry," and "Orchid Vanilla." This company also has a unique line of antioxidant-amplifying beauty teas called "Skin Smart." Each gorgeous box contains a unique flavor of teabags which "support the detoxifying effect of abundant plant-based polyphenols and catechins, a strong tool in skin recovery and the fight against visible signs of skin ageing."

9. Twinings
Who can forget the English father of all tea companies? The founder of Twinings, Thomas Twining was born in 1675, and started his brand during an era of colonialism, mercantilism, and the domination of the East India Company. Today, they not only have some of the best versions of the most classic tea blends (their Earl Grey is hands-down the most time-perfected version I've ever had, especially English-style with milk and sugar), but also have launched a line of organic and fair-trade certified tea blends. Their chamomile with mint and lemon sounds like a deliciously healthy choice.

10. Kusmi
Tea therapy in every tin! Parisian Kusmi Tea has adorable colorful tins for all their flavors. I've currently got my eye on their Ginger-Lemon Green tea, a healthy blend to cure even the most finicky of colds. Kusmi also randomly has a collection of Russian teas: we like "Petrushka" and "St. Petersburg."

11. Tea Leaves
This is our newest discovery! The packaging and marketing aesthetic this company has is so wonderful. The individually-wrapped whole leaf pyramid teabags are fantastic, but they also offer loose tea in black tins. The blends are all numbered like Bellocq's, and a couple of our favorites are No. 7445 (Auberge Herbal Blend) and No. 3060 (Mango Oolong).

12. Bellocq
This one is one of my latest discoveries. Each of their teas is numbered (like a perfume!), and each is more exotic than the last! Some of my favorites are No. 45, The White Wolf (A refined and delicious blend of organic white peony, cedar, vanilla, and mint. Also wonderful iced.), No. 54, Gypsy Caravan (A beguiling blend of organic Indian and Chinese black teas, rambling rose and tongue tingling chile give way to soulful smokey notes reminiscent of a distant campfire. Full-bodied and smooth with delicate floral notes and a wistful, smokey finish. Gypsy Caravan is well-suited to holiday afternoons in a comfortable chair in front of the fire.), and No. 39, Hindu Holiday (Rich and smooth organic / fair trade South African rooibos, cardamon, fragrant cassia, and spicy ginger adorned with garlands of rose, jasmine and marigold petals.). Their bestselling tea is No. 1, Bellocq Breakfast, a blend of organic Indian, Chinese and Ceylon black tea with "round toasted notes of honey, malt and a touch of leather." For every tea, you can choose whether you want it in a yellow Bellocq box or a silver, yellow, or navy caddy.

13. Dammann Frères
Founded in 1692 in Paris, when Mr. Damame was granted the exclusive privilege of selling tea in France by Louis XIV, Dammann produces very high-quality teas with beautiful packaging.  

Traditional British Scone Recipe

Monday, September 23, 2013

After returning from a month spent in beautiful London, I have been craving the traditional British scones that are such a part of life there. The scones sold here in the US are quite unlike British scones: they are very sweet and incorporate all kinds of fruit and flavours (from blueberries to cinnamon to pears and cheese!). British scones are simple, perfectly balanced, and unparalleled, and to get them here in the US, I have no choice but to make them myself! There's also no better way to spend an autumn or winter afternoon than enjoying freshly baked scones, hot tea, and a cosy book....      

I've been using this recipe to craft my own traditional British scones since I've been back in the US, and they're pretty close to what I was able to get in the UK. I sometimes allow for a few twists in the ingredients (substituting in gluten-free flour, for example), and some people prefer plain rather than 'fruit' (sultana raisin) scones, so feel free to adjust as you prefer!

Ingredients:

  • 1 and 3/4 cups all-purpose flour (or whole wheat/gluten free, if you prefer)
  • 4 teaspoons baking powder
  • 5 tablespoons sugar
  • 5 tablespoons butter (I use Kerry Gold unsalted because it's Irish and so soft and creamy!)
  • Half a cup of sultana raisins (or just golden raisins if you can't find sultanas in the US... I haven't been able to)
  • Three-quarters of a cup of milk (I usually use whole milk or even half-and-half to get richer scones)
  • One egg yolk for glaze
  • Fruit preserves and clotted cream for serving, if desired


Method:

Preheat your oven to 400 Fahrenheit.

Mix the first three ingredients in a large mixing bowl until well blended. 'Cut' the butter into the dry mixture using either your hands (my choice!) or a pastry blender, until the mixture is crumbly and there are no more large chunks of butter. Try to avoid warming the butter beforehand - you should use cold, firm butter for this step. This can be difficult when you use typical US butter, which is why I use Kerry Gold - it's much softer even when refrigerated.

Desired texture once the butter has been cut in  
Once the butter has been 'cut' in, add the raisins (if you don't want plain scones), mix, and then add in the milk or half-and-half. Knead lightly with your hands until well mixed - but don't overdo it! Less is more here, and over-mixing will keep the scones from being light and fluffy. You want the dough to be quite moist.

Turn the dough out onto a lightly floured, flat surface and flatten to about a three-quarter or one-inch thickness. Use a round cookie cutter (about two inches in diameter) to cut the dough into circles. If you don't have a round cutter, that's fine (I don't!) - just use the bottom of a round glass that's about two inches wide to lightly mark the top of the dough, then cut the circles out with a sharp knife. This works just as well. Place the scones an inch or so apart on a greased baking sheet.

Isolate the egg yolk from the whites in a small bowl and whip with a fork. Use a brush (your fingertip will work too!) and lightly glaze the tops of the scones. This will create a lovely golden glaze once the scones are baked - but use only a very little (just until the tops are shiny) or the scones will come out soggy. Then pop them into the oven for 15 minutes, until golden brown.

Beautiful! Scones are best eaten warm, so either enjoy them right away or heat up for a minute in a toaster oven if you'll be eating them later.

Here's a bonus tutorial for serving scones the proper British way. Cut the scone in half lengthwise, so you have two flat circular pieces. Spread with a sweet fruit preserves or jam - I prefer Bonne Maman Wild Blueberry Preserves - and then top with a dab of clotted cream, if you can find it. You can substitute whipped cream too, but clotted cream (kind of like a mix between whipped cream and butter) is the traditional way to go. The Fresh Market carries Double Devon Cream, but it's difficult to find elsewhere in the US. After having my scones this way in the UK (which is how they're always served), I can't eat them any other way! And don't forget the tea!

October book to buy: The Kinfolk Table

Sunday, September 22, 2013

I wish more people knew about Kinfolk magazine.  Based in Portland, OR, this new indie magazine has a very unique theme: small, intimate gatherings.  Good food, good company, good conversation, the passing on of recipes and home-related skill sets, exploration, travel, &c.  It has a fantastic aesthetic - natural, rustic, simple, beautiful.  The team of freelance photographers, writers, travelers, and filmmakers who contribute to each new issue come from all over the world.  Their latest issue (#9 - they haven't been around that long!) has the theme of "defining your weekend, finding the right balance between work and play" and you can check it out here.  Another cool element of Kinfolk is their monthly events, which are themed each month but which take place simultaneously in locales all around the globe.  Take this month's "Preserving the Season" gatherings in Seattle, Mexico City, and Oslo, to name a few - all celebrating the harvest and teaching guests about canning, pickling, etc.  Upcoming events are always posted to their website here.

This October, Kinfolk is branching out even further - they're publishing a cookbook!  I had the pleasure to preview it, and it is really just fantastic.  The Kinfolk Table: Recipes for Small Gatherings is divided into sections by city/locale.  From Brooklyn to Copenhagen, to the English Countryside, each sections includes profiles of a variety of individuals who have been discovered by Kinfolk over the years.  Photographers, bakers, farm owners... they come from all walks of life, yet they've all welcomed Kinfolk into their homes and have shared their most precious recipes.  Some are their original creations, and some are recipes that have been handed down through their families.

The cookbook is full of gorgeous photography, not just of the culinary creations included but also portraits of all the contributors, and even a great deal of photos of their homes, their kitchens, the small beautiful elements that make up their daily lives.  The volume leaves you not only with the ability to make simply, healthy, delicious meals and desserts (such as Pasta with Wilted Arugula, Almonds, and Soft Goat Cheese or Chocolate Chip Zucchini Cake), but also stories: of people, places, livelihoods...  It's incredibly true to the magazine's mission, and is definitely a must-have for chefs, travelers, and all indie/hipster types. ;)

You can pre-order The Kinfolk Table on Amazon.
Release Date: October 15, 2013
$21.00 | hardcover

recipe: doggie fresh-breath treats

Wednesday, July 17, 2013

Let's admit it, pups can be a little stinky sometimes. But don't we all want to enjoy those wonderful slobbery kisses? These tasty peanut butter and parsley treats, based off Pickles & Honey's recipe, will let your puppy munch away bad breath!

Because I wanted to use a cookie cutter (rather than just spooning out the batter), and because one of my dogs can't have gluten or dairy, I altered a few of the ingredients from the original recipe. The amounts here will make 25 - 30 treats.

Ingredients:

2 cups almond flour (or any other kind of gluten-free flour if you want your treats to be gluten-free; you can always use white or whole wheat flour as well. If you want to be able to use a cookie cutter, have some extra flour on hand too)
1 tablespoon baking powder
1 cup all-natural peanut butter
1/2 cup diced apple (about one small apple)
1 cup nonsweetened almond milk (or any other kind of non-dairy milk. You can certainly use cow's milk as well, if you want)
1/2 cup fresh chopped parsley

Method:

Preheat oven to 375 F.

In a large mixing bowl, combine peanut butter, almond milk, and diced apple until creamy. Add in flour and baking soda. If you are going to just scoop out spoonfuls to make round treats, stick with 2 cups of flour. If you'd like to be able to roll the dough out and use a cookie cutter, add in extra flour, until the dough doesn't stick to your hands when touched. I used about an extra cup. Mix in chopped parsley.

Either scoop out spoonfuls onto a greased baking sheet (if you're making round treats), or sprinkle a flat surface with flour and roll the dough out until it's about 1/2 inch thick (if you're using a cookie cutter). Cut out shapes (Petsmart and Walmart have doggie-themed cookie cutters!) and place on a greased baking sheet.

Bake for 20 minutes, until golden-brown and a knife comes out clean when inserted into the centre of a treat. Remove the baking sheet, and allow the treats to cool on a wire rack.






Look at this little beggar! My puppies gobbled down the treats as soon as they were cool; they loved the peanut butter and apple flavours, and the parsley made their breath quite lovely. Nice and sweet and fresh!

Enjoy!


recipe: homemade lavender soda!

Sunday, June 30, 2013



A couple of months ago at my favourite grocery store, I spotted a new product on the shelves: lavender soda. Despite the fact that it cost more than $5 for a pack of four sodas, I tried it out... and was wowed. Lavender soda is lightly sweet, very unique tasting, and absolutely perfect for summer. But the cost of this luxe soda kept me from drinking it regularly.

I bartend at a small, locally-owned restaurant in Virginia, and one my managers featured a Lavender Collins as a cocktail special this summer, with lavender syrup, gin, lime, and soda water. I was making some of the lavender syrup for this drink, and eureka! I subtracted the gin, and concocted my own homemade lavender soda. It was better than the one in the store. This has quickly become my (and my friends and family's) favourite summertime drink. It is crisp, very lightly sweet, and perfectly refreshing.

Here's my recipe for delicious homemade lavender soda!

Ingredients:
  • 20-30 stalks of fresh lavender (if you don't grow your own, grocery stores sell it in their produce section in small containers)
  • 1 cup of sugar (don't worry, it doesn't all go into one drink!!!)
  • 1 cup of water
  • Soda water (club soda)
  • Fresh lime

Method:
Rinse the fresh lavender and pat dry on a paper towel.

To make a lavender simple syrup, combine the sugar and water into a small pot and heat over the stove on high until the sugar dissolves. Stir, then remove from heat and allow to cool. While the simple syrup is cooling, add the stalks of lavender (the whole stalks are fine!) and put in the fridge to cool for at least several hours. The longer you leave the lavender in, the stronger its flavour will become.

When the lavender has steeped into the syrup and cooled, pour a tablespoon or two (depending on how sweet you want your soda) over ice in a glass. Squeeze a lime wedge into the glass, and fill the rest with soda water. Mix gently, and garnish with a lime.

Super easy! Keep the rest of the lavender syrup in the fridge and just keep mixing small amounts with soda water and lime whenever you want a fresh drink - or make a whole pitcher! It will last for a week or more if refrigerated. I promise, you'll quickly become addicted. Enjoy!!

fresh-picked strawberry and mint lemonade

Tuesday, June 18, 2013


Now that the weather is warm enough, the height of berry picking season has arrived! This morning, my three little sisters went strawberry picking at a little local farm. They came back with boxes of sweet strawberries, and now it's my turn to think of unique ways to use them (not that just biting into one isn't good enough!). We have new mint growing out on our porch, so I made a delicious, lightly sweet sweet strawberry lemonade, and added mint to create a perfectly refreshing summer drink!

If you find yourself with some irresistible strawberries this summer, try out my method for this lemonade!

To make a pitcher, you will need:

- About a cup of lemon juice (I squeezed my own at home, but you can also buy it premade in the store... at home, you'll need at least six lemons)
- Several handfulls of strawberries (preferably fresh-picked!)
- Two or three stalks of fresh mint
- Sweetener of some kind (I used liquid Stevia to make a healthier lemonade, but you can use any sweetener of your choice: agave nectar, honey, or a simple syrup made from mixing equal parts granulated sugar and hot water)


My method:

If you're opting for fresh juice, cut the lemons in half and then squeeze the juice a bowl. Strain to get the seeds out and pour into your pitcher. Fill the pitcher at least halfway with water, depending on how diluted you like your lemonade!

Rinse and take the tops off the strawberries. You have two options here: you can either blend them in a food processor or blender if you have one for a smoother lemonade, or mash them for a more chunky, fresh texture. Your choice! Either way, put a few mint leaves in with the strawberries when you puree or mash them, to release some of the oils in the mint and make sure you get some fresh mint flavour. Add the strawberry mixture to the pitcher to taste. The strawberries will add a lot of sweetness, so use as much as you want to get the desired strawberry/lemon balance.

Mix with a wooden spoon and sweeten to taste. I used about an teaspoon of Stevia and that was plenty for me. Whatever your method, adding a liquid sweetener will be easier to mix than just sugar, so try simple syrup or agave nectar instead!

Crush the rest of the mint leaves with your fingers and add to the lemonade. I like putting the whole leaves in because they'll continue to steep in the lemonade, and look beautiful when your pour the drink into a glass jar. You can leave them in or scoop them out after a day.

Mix again, and pour over ice. Sit outside in the sun and enjoy a relaxing summer afternoon!!

6 wow-your-friends desserts

Saturday, June 15, 2013

I’ve always been amazed by fancy desserts – in shop windows, at restaurants, wherever. Some of the creations that chocolatiers come up with just completely blow my mind. Zab and I are going to be in Paris in a couple months, and we can’t wait to visit famous pâtisseries like La pâtisserie des rêves and Hugo et Victor. The only downside is that all of these unbelievable creations seem impossible for the plebeian chef. But no longer! Below is a collection of impressive desserts which are actually relatively easy to create! Keep it a secret that you put very little effort into these, and you’re sure to wow your friends with this array of unique and mouth-watering treats!  Enjoy!

Chocolate-Champagne Truffles by Martha Stewart | Pinata Cake from A Subtle Revelry | ZoomYummy’s Summer Mini Fruit Tarts

Martha Stewart‘s Chocolate Souffle | Martha Stewart's Baked Alaska with Chocolate Cake and Chocolate Ice Cream | German Chocolate Bombes from Fine Cooking







spoil yourself with these easy breakfast recipes

Saturday, May 4, 2013

Photo: 101Cookbooks
They're all quick and easy enough to squeeze into any morning routine.

Taste of Home's Cherry-Brandy Baked Brie makes a truly mouth-watering spread for your morning croissant or baguette. You simply mix together 1/2-cup each of dried cherries and dried walnuts with 1/4-cup each of brown sugar and brandy, then spoon this mixture over a round of Brie cheese in a pie dish. Bake it at 350°F for 15-20 minutes until the cheese is softened.

101Cookbooks' Warm and Nutty Cinnamon Quinoa recipe is so healthy, and so delicious! Here are the necessary ingredients:

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

The next three recipes are courtesy of Women's Health Magazine. They're incredibly easy and incredibly delicious! For a Banana-Nut Waffle Sundae, first slice half a banana. Toast 2 whole-grain frozen waffles. Top with 1/4 cup of nonfat Greek yogurt, banana slices, and 2 tablespoons of toasted walnuts.

To make an Egg In a Nest, in a pan over medium-low heat, warm 1 tablespoon of oil. Place a slice of bread with a circle cut from the center in the pan. Crack 1 egg into the hole and cook for 3 to 4 minutes, until the egg is firm; add the cut-out bread circle to toast for the last 1 to 2 minutes (it'll be yummy when you remove it and eat it). Transfer everything to a plate and serve with avocado and tomato slices.

For Sweet and Spicy Quinoa Hash, in a skillet over medium heat, warm 1 teaspoon of coconut oil. Add a pinch of red pepper flakes and 1/2 cup cubed sweet potato, then saute for about 5 minutes. Stir in 1/3 cup of chopped kale, 1 clove of minced garlic, and a pinch of salt. Saute until kale has wilted, about 3 minutes. Add 1/2 cup cooked quinoa (you'll have to do this beforehand or separately) and heat through.

slim down with green smoothies or a juice fast

Thursday, April 18, 2013



Let's just start by saying this: we don't condone juice fasts or diets that involve drinking all your meals. Not providing your body with solid food for an extended period of time is not healthy and overtime can result is all sorts of physiological and psychological side effects. However, a lot of recent research has touted the benefits of doing a short-term (we recommend 1-2 days for beginners) juice fast or green smoothie fast. We recommend reading this Livestrong article, which talks about the benefits of intermittent fasting for weight loss and lifelong health. For juice fasts you will need a juicer; for green smoothie-ing, a blender will be enough. Both juices and green smoothies are simply a convenient alternative to preparing a meal. They're quick and easy to make and can be taken on the go. They are satisfying, healthy, detoxifying, and can include whatever particular supplements your body craves.

The cheapest option is to blend/juice your own fruits and veggies. For beginners, we recommend that you start with simple blended smoothies. These are the fastest/easiest to make, and a blender is a lot cheaper than a good juicer. Also, because you're chopping up the entire fruit/vegetable, you're getting a solid dose of fiber. Your body will have a much easier time adjusting to a (short-term) liquid diet and will also feel fuller if you include this part of the plants.

You can start with Dr. Oz's 48-hour cleanse, which includes multiple juice recipes (some of which can be concocted sans juicer) supplemented with vegetables and healthy recipes (like quinoa with prunes). If you're willing to take on a bigger challenge, try a 3-day cleanse like Jason Vale's Super Juice Detox or this one by Freutcake.

If you want to buy pre-made and money is no option, you can get juice cleanse kits delivered to you! If you happen to live in California or NYC you have the option of simply picking up these cleanses, meaning you won't be shelling out $20-$50 for shipping. Always a plus.

When it comes to blending and juicing on your own, you have to make sure you have the proper equipment first. Blenders are the cheaper option by far: a decent blender will run you $20 to $60, whereas a truly decent juicer (one that extracts all the nutrients) falls in the $50 to $200 range. Check out Amazon.com for the best selection and prices. Once you've got the equipment, surf the web for recipes and stock up on fruits and veggies! Some easy beginner recipes can be found at Food Network or Eating Well.

We'd love to hear your favorite recipes - feel free to share them in the comments below!

peanut butter and carrot doggie birthday cake

Friday, March 15, 2013


Today was my darling puppy's first birthday! He got lots of presents and, of course, a birthday cake! I found this delicious recipe online for a peanut butter and shredded carrot doggie cake from the Brown Eyed Baker. The three dogs (my two pups and their best buddy) absolutely loved the cake - especially the peanut butter frosting!

Ingredients:

1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup vegetable oil
1/4 cup natural peanut butter
1/3 cup honey
1 cup shredded or chopped carrots
1 egg

Method:

Preheat oven to 300 degrees F. Spray an 8x4 inch loaf pan (best if you plan on cutting the cake into a bone shape!) or a 8 inch round cake pan. Whisk together the flour and baking soda, then add in the rest of the ingredients and mix until thoroughly combined. Pour batter into pan and bake for a little more than 30 minutes, until a knife inserted into the center comes out clean.

Allow to cool and then flip onto a flat surface. Using a sharp knife, cut into a doggie bone shape and then frost the top with smooth peanut butter. This will make quite a decently sized cake, so it's good to share among pups or even cook in smaller portions (doggie cupcakes!).

It is human-friendly too if you want to join in the festivities, so enjoy!!

the new health food: icelandic skyr

Wednesday, March 6, 2013



Icelandic yogurt! What?

It's a thing. And it's quickly becoming more visible as companies like Brooklyn-based Siggi's move from specialty food stores like Whole Foods and Fresh Market to bigger general-grocer chains like Martin's on the East Coast. Skyr is the new Greek yogurt; in fact, it's even better for you than Greek yogurt. Weird thing is, skyr is actually not yogurt, at least not technically. Skyr is a strained, skim-milk (that means naturally fat-free) cheese. It's very thick and much more velvety than Greek yogurt, and is absolutely packed with protein and calcium. It's also full of those friendly probiotic bacteria we want to have cleaning out our digestive tracks.

This Nordic superfood is great with granola in a parfait, can be used to make awesome smoothies, and is also just as fantastic straight out of the container with a spoon (and perhaps a little fresh fruit on top if you feel like spoiling yourself a little further). It's also great for cooking - add it to dips or mashed potatoes for a little extra creaminess.

The coolest part is that this style of yogurt dates back to Viking-era Iceland, and up until recently couldn't be found outside of Scandinavia. Now that it's so easy to find in the U.S., we highly recommend you give it a try! It's the only kind of yogurt Zab and I eat now!

momma's homemade fig, coconut, and honey granola recipe

Wednesday, January 2, 2013

This year, my mother made this simple and delicious granola recipe as a gift for family and friends for Christmas. It can be eaten plain by the handful as a snack, with milk for cereal, or on top of yogurt or ice cream! The honey and coconut gives it perfectly balanced sweetness, but it is nicely crunchy and very nutritious. The recipe my mom uses calls for figs, cherries, apricots, and cranberries, but you can use whatever dried fruit (or nuts!) you prefer.

Ingredients:

4 cups old-fashioned rolled oats (you can substitute gluten-free oats as well for gluten-free granola)
2 cups sweetened (or unsweetened, if you prefer) shredded coconut
3 cups slivered almonds
1/2 cup coconut oil
1/4 cup vegetable oil (you can use 3/4 cup vegetable oil total instead of 1/2 cup coconut oil and 1/4 cup vegetable oil if you prefer, or don't have coconut oil available)
1/2 cup honey
1.5 cups small diced dried figs
1 cup diced dried cherries
1 cup small diced dried apricots
1 cup dried cranberries

Method:

Preheat oven to 425. Toss the oats, shredded coconut, and almonds together in a large bowl. Whisk together the vegetable and coconut oil and honey in a small bowl, and pour over the oat/coconut/almond mixture. Stir until all the oats, coconut, and almonds are coated, then pour onto a 1-inch sheet pan (regular old cookie tray will do). Bake for about 45 minutes, stirring or flipping the granola occasionally. It should be a nice golden brown. Remove from oven and allow to cool, then add figs, apricots, cherries, and cranberries. The granola doesn't need to be refrigerated but should be stored in an airtight container. Enjoy!

Note: my mother's recipe is a variation on the homemade granola from Sarah Chase's Open House Cookbook, the link to which can be found here.

afternoon tea: delicious chocolate-almond scone recipe

Tuesday, January 1, 2013

I frequently mourn the fact that Eli and I live in the US, where afternoon tea is not a widespread tradition. We both drink quarts of tea a day (morning, afternoon, and evening!) and have extensive collections of tea from all over the world. Scones are an essential companion to tea, but they are also delicious for breakfast, as a snack, or for dessert. This is my classic recipe for delicious, fluffy chocolate-almond scones. Eli and I (and our families and friends!) have enjoyed this treat for years.

Note: Though this recipe calls for chocolate chips and almonds, you can switch these ingredients out with all kinds of fruits, nuts, or other flavours. Fresh blueberries or dried cherries are classic alternatives, but a unique variation that I really love is chopped bartlett pears, shredded asiago cheese, and dried rosemary for savoury scones.

Ingredients (makes eight scones):

  • 2 cups all-purpose flour) you can also substitute whole-wheat or gluten-free flour for a healthier alternative, though the stick of butter later on kind of defeats any attempts at healthiness...)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened (one stick)
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons almond extract
  • 3/4 cup buttermilk
  • 1/2 cup diced almonds (optional)


Method:

Preheat oven to 400F.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut butter in with two knives (or a pastry cutter, which is much easier; just knead it in if neither of these seem to work) until only small lumps remain. Mix in chocolate chips and buttermilk. The recipe includes almond extract, which adds a lot of almond flavour and fragrance on its own, but you can also add in the optional diced almond pieces for additional almondy-ness!

Turn onto a lightly floured surface to knead. Knead as little as possible, just until everything stays together, then form into a one-inch thick circle. Cut most of the way through the circle to form eight pieces, but leave them adjoined. Cooking the scones all together like this will ensure that they retain more moisture and don't dry out, which they might if they are cooked individually.

Lightly dust the top of the circle with granulated sugar (makes a slightly crunchy and sweet crust on the scones after they've baked!) and bake for 12 to 15 minutes, until they are soft golden, and you can insert a knife into the center and it comes away clean. Let them cool for a little while, but try to taste them while they're still fresh from the oven. They do store well for about a week in the refrigerator.

Enjoy!!

thanksgiving day surprise: secret pie crust recipe

Thursday, November 22, 2012


Happy Thanksgiving from ZABELIETH!  I've got a little surprise in store for you:

Apparently pie crust is something that has garnered a reputation as being a challenge that only the more experiences and confident chefs take on.  The reality is that this is an incredibly simple thing to make, and since it's Thanksgiving, I'm going to share with you my mother's original recipe for an easy pie crust.

All you need:

Two cups of flour, two sticks of butter, three tablespoons of water, and a food processor.

Start my measuring the flour, but be sure not to pack it tightly into the measuring cup.  Instead, take a spoon and really loosen the flour in the bag by giving it a few fluffs before scooping it into a measuring cup, a spoonful at a time.  You can tap the measuring cup on the side to level the flour a bit for the sake of measuring, but let it remain as light and airy as possible, don't press it down or pack it in at all.

Dump the flour into a food processor.  Then grab the butter out of the fridge (it should be chilled, don't leave it out on the counter to soften or anything beforehand).  Like you're slicing a banana for a smoothie, just cut it up so that the pieces going into the food processor are about 1/2-inch thick slices.

Pulse it in the food processor.  Don't let it run long at all, just turn it on in quick bursts before letting the mixture re-settle.  As it starts to stick and build up around the walls of the food processor, you can give the machine a shake to loosen the batter up.  After a minute or two, once the mixture sticking to the food processor walls is getting pretty high, stop and add three tablespoons of VERY COLD (like, water that was sitting in ice) water.  Then go back to pulsing, and in seconds you'll see the mixture starting to roll together into a big dough ball.

Take out the dough, trying not to handle it too much, and put it on a lightly-floured surface.  Roll it in the flour, then use a rolling pin to flatten it out until you've got a sheet of dough that's wide enough to cover your pie dish.  Carefully lay this inside the pie dish (you might want to fold it in half first in order to transfer it to the pie dish without it tearing), easing it into the space so that it's lining the dish.  You can trim around the edge if you have a lot of overhang, and then just fold over (outward) and tuck in the edges of the dough sheet to make a fun, pretty rim along the edge of the pie dish.

Hey, look, you're done!  Was that easy or what?  Now just fill it with whatever... pumpkin pie filling?  Blueberry?  Apple??  Mmmmmm.... happy Thanksgiving!

crêpes, mais oui!

Saturday, November 17, 2012

I've always been a fan of breakfast for dinner, and last night we made a massive stack of crêpes for two, using the following recipe:

Flour: 1 cup

Eggs: 2

Skim milk: 1/2 cup

Water: 1/2 cup

Sugar: 1/4 cup

Whisk everything together, prepare a skillet with some cooking spray, and scoop up a 1/4-cup of batter to pour into the pan for each crepe.

The trick of the trade for making these delectable thin French pancakes is to pick up and angle the pan in a circular motion, allowing the batter to spread around and coat the bottom of the pan. Keep making it move around until it's all stuck in place and no longer spreads.

From this point onward they cook pretty quickly, so have a spatula ready to slip under them and give 'em a flip. Stack the finished ones, and once all the batter is gone... feast!!

We made ourselves a topping station - an assortment of jellies and jams, blueberries (both fresh and frozen), raspberries, and some chocolate hazelnut spread. YUM! The best part of making crêpes is personalizing them: adding the filling, rolling them or folding them, decorating them, choosing a side (fruit? ice cream?)...

We made a HUGE stack of these, and were expecting to save some. HA! They were all gone within the first half hour of Love Actually.
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