Category: Yum

you must be over 21 for this box

10/11/2012

julibox.com

i just got my first julibox in the mail. sadly, it's collection #2. i missed out on collection #1. but i think i'm still one of the first kids on this drinking train.

why do i think that? a couple reasons. first? i had to wait months for my birchbox subscription/membership, but juli accepted me right away. second? i don't think they're 100% buttoned up yet. (they're still figuring out their store situation, and there was a slight problem with one of their mixipes.)

i have no fear that they'll get there. or that others won't follow my tipsy lead and get their own subscription/membership. and in the meantime, i can enjoy my hand-selected drinking adventures regardless.

see, juli curates monthly cocktail deliveries. you get all the spirits and mixers you need to make 4 drinks (2 of each mixipe included). plus, if you need anything else like fresh herbs or fruit, you get an email reminder to grab them before your box arrives. so you can enjoy as soon as the box hits your doorstep (or in my case, the ups at 325 houston where i have to pick mine up).

so, this new addition to one-off blogging reviews the contents of my box. (again, minds OUT of the gutter.)

first, i had the bramble 75.

now, as you know, i don't like gin. but i liked this fine. it reminds me of a cocktail i've had at single brothers. no, not the infamous and beloved "old girl." the champagne and st germain one that's called a french-something-or-other.

which is interesting, because the bramble 75 is based on the french 75.

it's also supposed to be pink in honor of breast cancer month. i'm all for honoring breast cancer. but does that >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
look pink to you? kinda purple, if you ask me. so, perfect for pancreatic cancer month.

this recipe is the one where juli kinda fucked up. i got an email to get lemons, blackberries and cinnamon sticks for this box. and this recipe called for the juice of half a lemon, but never told me what to do with it. so, as i do, i winged it.

you'll need:
3/4 oz* hendrick's gin (included)
3/4 oz* chambored black raspberry liqueur (included)
1/2 bottle** mionetto prosecco (included)
the juice of half a lemon
a lemon twist
blackberries (optional)
ice
shaker
wine or champagne glass (i chose to use a czech crystal tumbler because i never have reason to pull them out)

*3/4 oz is like half an airplane bottle.
**you have eyeballs. eyeball it.

so, juli said to pour all spirits into the shaker over ice and shake. strain it into a wine glass over fresh ice. top with prosecco. garnish with lemon twist and optional blackberries. juli also noted that you could serve it in a champagne glass sans ice.

what i actually did was shake the gin and chambored with the lemon juice and poured over ice. then i poured in half the bottle of prosecco. i was kinda hesitant to shake a bubbly — just saying, juli.

i liked it. both glasses of it. despite my gin-dislike. it even came with a cute toast: "may all your joys be pure joys, and all your pain champagne."

there's also supposed to be a video online of how to make each collection. collection #2 must be coming soon, as i've only seen collection #1. the video might clear up what to do with the lemon juice. hell, the lemon juice could have been a typo and i didn't need it at all.

next? the autumn sling.

i liked this one better. probably mainly for it's lack of gin. or because it was second and my cheeks were already a little pink. or because i really enjoyed playing with the cinnamon stick — ALSO probably because my cheeks were already a little pink. (i even googled how to harvest cinnamon. cinnamon is a tree. i don't think i ever really thought about that.)

this one: also not pink. but it was seasonally right on. added bonus: as a "sling" it could be served hot OR cold. juli seemed to suggest cold. but i bet it would be pretty good hot. and a hot bevvie would be so clutch in this fledgling cold weather.

the toast: "may your house always be too small to hold all of your friends." (not hard in my new yourk.)

you'll need:
3/4 oz basil hayden's 8 year old bourbon (included)
3/4 oz domain de canton ginger liqueur (included)
1 oz martinelli apple juice (included)
the juice of half a lemon (this time i was told what to do with it)
lemon peel
cinnamon stick (optional)
ice
shaker
rocks glass

so yeah, you dump the spirits and juices in a shaker over ice, shake, and strain into a rocks glass over fresh ice. garnish with lemon peel and optional cinnamon stick.

*as always, all shitty photos taken with my iphone. and drink your box with responsibility, people.

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shit i'm making TONIGHT episode 2

10/6/2012

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for episode 2 of "shit i'm making TONIGHT," i really changed up the recipes i tried. like a lot. i'm almost reluctant to tell you where i started. but for the sake of the structure of these one-off blogs, i will: pork chops and squash. sounds simplistic, right? not once i was done with it, but oh-so-good.

let's start with the wine, as i always do. what you need to note here is that i'm not a sommelier, and i'm not trying to be. i'm not truly pairing wines with meals. i'm having a glass or two of a bottle i think i'll like while i cook.

this time it's a cab sauv out of oregon. eh, it's ok. their sauv blanc is way better. and much more reasonably priced. and usually, i would have chosen a heartier, chardonnay-type, white to go with pork. but with the pungent flavor of blue cheese (which i didn't even use), i thought a red would work.

then i changed up the recipe a ton and the wine was anyone's guess. i should prolly just get to the recipes.

i'll call them 'savory stuffed chops' and 'squashed pot bake.' (it will all make sense later.)

i'm going to take you through the two recipes together, because you have to use the oven for both so it effects temperature and cook time. but you can separate them. remind me, and i'll tell you how at the end. (funny, it's that sentence that will remind me. you don't actually have to do anything.)

savory stuffed chops and squashed pot bake

you'll need:
(for the chops)
two large boneless pork loin chops
4 oz fontina val d'aosta
3 slices prosciutto
2 tbsp chopped fresh chives
salt and pepper to taste
toothpicks

(for the squashed pot)
1 medium butternut squash
1 large sweet potato
1 bulb roasted garlic (mashed into a paste)
drizzle of olive oil
aluminum foil
1 tsp ground nutmeg
1 stick butter (browned)
salt and pepper to taste

first things first, we roast the garlic.

preheat your oven to 400 degrees.

peel the outer layers of your bulb, without dislodging individual cloves.

cut off the top quarter to half inch of the bulb, exposing the cloves. you might need to address the lower clove layers individually.

drizzle with olive oil, and rub it in with your fingers.

wrap the whole thing in foil and put it in one cup of a muffin tin.

bake 30-35 minutes.

use a butter knife to scrape out each bulb and mash with the flat of the knife on a flat surface.

transfer the paste to a small bowl and mix with the nutmeg.

why did i roast a whole bulb into paste when the recipe called for just 3 lightly-roasted minced cloves? i wanted to bring out the nutty flavor of roasted garlic. and adding the nutmeg helped soothe the pungent-nature of the garlic.

stir, stir, stir. you don't want the butter to boil. but it WILL foam up.

once the foam subsides, you can actually watch brown specs form at the bottom of the pan. you want cinnamon-colored, autumny specks and a nutty aroma. you don't want dark brown or black specks.

once you have the specks and aroma you want, remove from heat and pour into the bowl with the squash and potato.

add the nutmegged-garlic paste, sprinkle with salt and pepper and toss by hand, coating the squares evenly.

while that bakes, peel and deseed your squash as well as peel your sweet potato. cut them into 1 inch by one inch squares and set aside in a bowl.

now we're going to brown some butter.

heat a pan over medium heat. separate an entire stick of butter into half-tablespoon-sized pats and throw into the pot.

once melted, you need to really watch the butter. it can very easily burn. and you'll lose the nutty flavor you're looking for and get a nasty-tasting mess.

spread evenly on a large cookie sheet and bake at 400 degrees for 20 minutes. reduce the heat to 325, put the chops in the oven and remove both after 20-30 minutes, depending on the thickness of your chops. but, i'm getting ahead of myself.

during the first 20 minutes of the squash pot baking, prepare your chops.

grease a small pan.

chop your cheese into tiny cubes, about 1/8 inch by 1/8 inch. chop your prosciutto the same way. mix them together in a bowl with your chopped fresh chives.

divide into halves and roll into 2 loose balls.

with a sharp knife cut a "pocket" into your chops, much the same way you'd butterfly them, only leaving three sides intact.

push one ball into each pocket and flatten your chops. close the pocket with toothpicks.

place them in your greased pan and salt and pepper the top.

bake for 20-30 minutes at 325 degrees with your squash pot bake.

the flavors of the fontina are woodsy, nutty and mushroomy. the prosciutto is salty. the chives are savory. making the sweet pork more flavorful.

the squash pot only serves to accentuate that nutty woodsiness. try amuche-bouching them together for the one perfect bite.

plus, the sweet potato will be softer than the squash. it's a nice contrast in one dish.

if you're going to make them separately, cook the chops in a preheated oven at 325 degrees for about 20 minutes and the squash pot at 375 degrees for 30 to 45 minutes.

don't forget to follow my pinterest board, and stay tuned for the next episode of shit i'm making TONIGHT.

*once again, all shitty photos taken with my iphone.

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shit i'm making TONIGHT

10/2/2012

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so, how does it work? i pin the shit i'm making TONIGHT and then i make it. maybe according to directions, maybe not. i'm that kind of cook. then the next day i update my pin description as to how it went, what i did differently and (most importantly) how it tastes.

then i blog the recipes, always naming my source, of course.

last night in my counterless small-space nyc kitchen? lemon-parsely beef brisket from marksdailyapple and creamy lemon-chive zucchini noodles from martha stewart. i really wanted matching flavor profiles for my main and side. and i don't know if i can express how well these flavors went together. the two were a little soupy on the plate and they just melded beautifully together in this wonderfully yummy happy accident. it could be the wine drunk during the 3 hour cooking time talking, but i was in heaven.

somehow without any butter in the dishes at all, there was this overall butteriness to my plate. it's like the acidity of the lemons reacted with the meat and the cream to break down their flavors and bring out their inner-butter.

plus. if you're in the dairy phase of your diet, the whole thing is totally paleo.

what kind of wine goes with this meal, do you ask? well, not having made these recipes before, i was kind of winging it. so i went with an old standby: cab sauv.

now, knowing what i know, i'd go more peppery. i think a zinfandel could really complement the lemon-buttery flavor i experienced. or, if there were such thing as a peppery white wine ... maybe a gruner veltliner?

the meal is really rich. you don't want a "meaty" wine to distract you from the flavors. and the absence of root vegetables make the beef taste differently from there other things you've shoved in the oven for hours on end.

it was a nice surprise.

did i do anything differently than the recipe called for? not really. i added pepper to both.

but my first instinct was to sauté the zucchini noodles in their dressing and some butter. i'm really glad i didn't, so i could experience them as intended. i was a little skeptical. but they were SO good as is. maybe i'll try cooking them tonight when i try my leftovers.

ok, enough preamble. let's do this.

lemon-parsley brisket

you'll need:
a 3 lb brisket
6 cloves garlic
2-4 pinches sea salt
freshly ground black pepper
the zest of a lemon
olive oil
the juice of 3 lemons
3 cups water
3 large leeks
a handful finely chopped parsley
an oven friendly pan with lid (or aluminum foil)

what you'll do:
bring your brisket to room temperature — yes, this step is important. and preheat your oven to 325 degrees.

while you do that wash your leeks and cut off the dark green parts. slice them down the middle, i actually quartered mine, and slice thinly. set aside.

it's time to juice and zest your lemons. a couple tips:

before you cut open a lemon for juicing, roll it with pressure, using the palm and heel of your hand on a flat surface until it feels softer.

there are all kinds of fancy lemon juice strainers out there. i just use my hand.

i squeeze the lemon into it and let my fingers filter out the seeds. i imagine that's the way my grandma would do it ...

you just don't want to have a paper cut or a hangnail.

lemon zest can seem to take forever. but remember to scrape the back of your grater to get the stage 5 clingers left there. lemon zest is pretty sticky.

next, finely chop your garlic cloves. what you want to do is make a paste out of the garlic. i'm assuming you could use a food processor to do this. but, there's no room for a food processor in my new yourk kitchen. so i followed the advice of the recipe.

i sprinkled the garlic with a large pinch of sea salt. (luckily, i was working on the section of my cutting board that i'd used to slice and zest my lemons. so the paste got all juicy and nice.) then you "crush" the garlic with the flat of your knife. really grind it down, using both hands. i chopped a little as i went. it really did end up as a paste. (please be careful.)

once you have your paste, mix it with the lemon zest, another large pinch of sea salt and some pepper. (i used a lot of pepper.) and rub about half of it all over your meat.

wash your hands and heat some olive oil, about 5 good splashes, in your oven safe pan over medium-high heat. how do you know if your pan is oven safe? i found a handy video.

luckily, my lid had a sticker on it that declared it not oven safe. so, the pan did fine with aluminum foil on top. i'd kinda assume your glass lid isn't oven safe unless it specifically says. there ARE some made out of pyrex that are oven safe.

seared

anyway, sear your brisket on either side and remove the meat.

add your lemon juice and water to the pot and bring it to a boil. if there's any meat or garlic-zest stuck to the bottom, unstick it.

rub the rest of your garlic zest on your meat and put it back in the pan and place the leeks around it — not on top, cover with aluminum foil and throw it in the oven.

i did 2 hours and 45 minutes, then threw my parsley in and cooked for 15 more minutes, uncovered.

it worked out really well if i DO say so myself. i added salt and pepper and hunkered down to eat.

this was amazing. but i hear it will be even better tonight. we shall see.

halfway through cooking, i was dying of hunger. so i have a plate of the cold zucchini. and that's what made me decide not to cook it, it was THAT good.

creamy lemon-chive zucchini "noodles"

what you'll need:
the juice of one lemon
sea salt
1 cup light cream
a handful minced chives
2 medium zucchini
a veggie peeler
a small jar or lidded container

what you'll do:
first, you make the dressing. i hate recipes that tell you you'll need 1/4 cup creamy-lemon-chive-dressing and then send you off to another place to find that. so, we're going to start there here.

in your lidded container, combine the lemon juice and a large pinch of sea salt. shake it like a polaroid picture, or until the salt is dissolved.

add the cream and chives and shake again. in fact, shake it every time you use it. season it with salt. it'll last in your fridge up to a week. (but you'll want to eat it all up before then, i guarantee you.)

martha's recipe called for a julienne blade on a mandoline. fuck you, martha. not all of us have the kitchen storage of a media mogul. she even called for fleur de sel. fuck you someplace fairly uncomfortable, martha. regular sea salt did me fine.

so i peeled the zucchini and cut off the ends. then i used the exact same peeler to peel off ribbons. stop when you hit seeds. do this all around the zucchini and then throw the seedy middle away. who wants a seedy middle?

you're supposed to put it in a colander over a mixing bowl and sprinkle with salt. letting it sit for 15 minutes. then you're supposed to gently squeeze the zucchini to extract excess water. damn wine, i forgot.

so i just threw some on a plate, dressed it and ate it. i didn't notice it being excessively watery. so, again, take that martha.

you know what else wasn't very watery?

sassy detox water (found here)

you'll need:
a lemon, sliced
a peeled cucumber, sliced
a tsp grated fresh ginger
about 10 fresh mint leaves
a quart and a half of water
a 2 quart pitcher

what you'll do:
throw it all in the pitcher and let it sit overnight.

it's supposed to taste great, even as a substitute for soda or coffee. it's supposed to give you energy. it's supposed to make you feel great. it's supposed to jumpstart your metabolism. it's supposed to help you lose weight.

i had to MAKE myself drink it this morning. it was so gross. it's no soda or coffee, trust me. i don't have any more energy. i don't feel any better — or worse, to be fair. my metabolism seems to be metabolizing at a regular rate. and i haven't miraculously shed any pounds.

in fact, i kind of feel like a slugged down a laxative with a fiber-spiked cup of decaf coffee. in short, gross.

i guess that just proves that not all things you see on pinterest are worth pinning. which is exactly why you should follow my board.

what am i having tonight, you wonder? probably leftovers. i've been thinking about them all day. i might have to try a different wine, though. oh, and i have no microwave. so i'll have to get all old-skool on the reheat.

i'll let you know if the brisket is truly better the next day.

what do you want me to try next? i have a "things are getting paleo up in here" board and a "great, now i'm hungry" board to choose from. because i'm not paleo. i just date one. or, suggest a pin you've always wanted to try. i pretty much eat anything. except babies, so no lamb or veal.

happy pinning!

*all shitty photos taken with my about to be replaced iphone 3GS.

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i don't watch madmen

7/19/2012

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but this is what i'd imagine don draper has for dinner.

an extra dirty belvedere martini with three olives, an extra large fillet mignon and an arugula salad.

why do i imagine that? it's what i have for dinner when someone else is paying for it.

but last night? i made it. here's how:

first, the perfect extra dirty vodka martini. IMPERATIVE.

get a vodka you like. my favorite is actually three olives. but belevedere will do in a crunch. (i sound so snobby)

first, take a splash of dry vermouth and swirl it around your glass, coating the inside. then dump it out.

then mix ice (a handful), vodka (a 5 count) and olive juice (a drunken splash) in a shaker.

pour it, minus ice into your vermouthed glass. garnish with three olives and drink your face off.

if you're still standing after your 'tini-tasm, it's time to make dinner.

first things first: heat a grilling pan over medium-high heat and a broiling pan in the broiler set at low.

OR, better first things first: bring your meat to room temp. seriously.

i like irish butter. so i take irish butter, a diced garlic clove, and salt&pepper and hand knead it into the meat.

then i sear the outside in the grilling pan — one minute per side.

throw it into the broiler for three minutes per side.

and it's time to make the salad.

i love arugula. and you KNOW i love cilantro. so i did greens of arugula with cilantro.

then added diced fresh banana pepper and red onion. then i spritzed it with the juice of half a lemon with a bit of citrus-champagne vinegar and olive oil. salt and pepper that shit, and you're good.

i cannot tell you how good this was. i licked my plate.

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"eat" is just "heat" minus an 'h'

7/17/2012

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what do you eat when the ac is out? something cold. that requires little-to-no cooking.

i made sweet corn salad.

roast 4 ears of corn in the oven at 350 degrees for 15-20 minutes. (by "roast" i mean cut off the kernels, toss in olive oil/champagne vinegar/salt&pepper and put it all on a cookie sheet.)

while it roasts, chop a half a red onion, a handful of cilantro, a clove of garlic, half a fresh banana pepper and two small deseeded tomatoes.

put the corn in with everything and toss it with the juice of a lemon/olive oil/citrus champagne vinegar/salt&pepper.

it's good and not hot.

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rachel turns 21

6/17/2012

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not really. i've been over 21 for a long time. and, according to a faked california id, i was even over 21 before i was really 21.

but last night, i wore a 'iron man' mask to the bar and drank beer out of a straw. like a 21 year old.

a very drunk and obnoxious 21 year old.

and that's not even half the story, that's just the part i can tell you here.

sentences that begin with, "the last thing i remember ..." and end with "who am i?!?" abound today.

i don't think i've laughed so much in a long, long time. just what the doctor ordered.

love you, kels! come back soon for my next "21st birthday." i've got a power rangers mask with your teenage-mutant-ninja-turtle name on it.

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texas faux pho

5/8/2012

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texas faux pho: half vietnamese soup, half texan delight, all paleo diet — this dish will stick to your ribs but not to your gut ...

what you'll need:
3 lbs bone-in beef short ribs
32 oz beef stock
1 yellow onion
1 stick fresh ginger
1 bunch celery
2 (fresh) bay leaves
1 lemon
1 bulb garlic
1 bunch cilantro
1 container button mushrooms
1 bunch swiss chard
1 bottle of wine you think tastes good
3 limes
1 jalapeno
1 purple onion
1 head lettuce
1 heirloom tomato
champagne vinegar
avocado oil
salt and pepper (emphasis on the salt)

what you'll do:

first, you have to have a good cooking wine. it is absolutely imperative that you have something you enjoy drinking. this can be a long process.

i already modified my own recipe. sue me. i got 1.5 lbs bone-in short ribs and 1.5 lbs boneless short ribs. why? that's what the harris teeter had. i like the bone-in because bone adds more flavor. for bone-in, bring them to a rapid boil (in just enough water to cover them) for five minutes and drain. see how it got all foamy? you want to get rid of that.

peel your onion, but you don't have to the ginger.

dump the meat back in your pot with 4 quarts of water, 32 oz of beef stock (homemade or storebought) and the rest of the unboiled meat.

cut your yellow onion and ginger in half, lengthwise, and brown the cut edges in avocado oil over medium heat.

you really want to brown them, not soften them. this will add the best flavor, so pre-heat your pan.

once the pot's boiling, throw in the onion and ginger. turn it down to a simmer, cover and sit back for an hour.

ok, so, here's my nifty little trick: eat a salad.

if you're like me, you left work at "normal" work-leaving-time and went to the grocery store and then put groceries away before ever even thinking about starting the soup and you're hungry.

so, let's make a salad. i like to theme my salads off what i'm making, so mine is pretty texan. but you can do what you want.

i washed and tore my lettuce, then finely chopped a quarter of my tomato and a couple slices of purple onion.

then i made a dressing of champagne vinegar, avocado oil, finely diced jalapeno and cilantro, lime juice, and salt and pepper. if it's too bitter, add a dash of sugar.

after an hour, if you taste what's in the pot, you won't die. but you won't like it either.

wash and cut off the top portion of your bunch of celery, including the leave, and throw it in the pot with the bay leaves.

knife four holes in the lemon, after rolling on the counter with the heel of your hand until soft, and throw it into the pot whole.

peel the entire bulb of garlic. yes the entire bulb. and throw it in as well.

cover and simmer another hour and a half, or more.

this is the point that it always gets dicey for me. i want this stock to taste great, but i haven't added salt yet. salt is so key. so i usually break down and put in a bullion cube or two. up to you.

strain everything out of the broth and return the broth to the pot. pick the meat out and discard everything else — after using tongs to squeeze the heated juice out of the lemon. shred the meat and throw it back into the pot.

wash and slice your mushrooms, once the stems are removed. throw them on into the pot.

i like cilantro. i know there are those people who's tastebuds have been tricked into thinking it tastes like soap. i feel bad for those people.

pick as many leaves as you want, give them a light chop and throw them into the pot. simmer another five minutes.

using just the leaves, wash and chop your swiss chard.

i use the entire bunch. you know how leafy greens cook down.

you're really supposed to throw them in the pot and stop cooking, based on any recipe i've seen. but, i like mine soft.

i also like my mushrooms soft and well-cooked.

so, i let it go until i'm hungry. and with that salad i had, it could be like 10-15 minutes.

don't judge.

the final step is the salt. i think it takes a lot. so much that the first time matt and i made this together, i got mad at how much he dumped in. then had to agree that he was right. (i hate that.)

so, salt to taste. a little pepper, too.

this stuff'll keep in the fridge for about tow weeks. but, if you're cooking for one like me, freeze some.

when you're ready to serve, dice yourself some jalapeno and fresh cilantro and juice yourself so lime and put it in the bottom of your bowl.

scoop soup over it and clean your bowl.

*all shitty photos taken with my iphone.

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you must be over 21 for this box

shit i'm making TONIGHT episode 2

shit i'm making TONIGHT

i don't watch madmen

"eat" is just "heat" minus an 'h'

rachel turns 21

texas faux pho

Rachel

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