Monday, February 13, 2017

Dragon Fruit Rum Cocktails

This would be great for Valentine's Day! The color is so bright, fuchsia pink that it looks totally fake, but it's all from the dragon fruit. You chop it up and infuse the rum with it (dragon fruit has almost no flavor so it's really just for the color). It's super tasty and beautiful.

Makes 4
Ingredients:
1 cup white rum
1 dragon fruit, 3/4 chopped up and 1/4 reserved for garnish
1 tbsp superfine sugar
1 tsp honey
juice of 2 limes
juice of 2 tangerines
tonic water

Directions:
Mix the rum and the chopped dragon fruit in a bowl or measuring cup and let it sit at room temperature for an hour or two. It should turn a bright fuchsia.

Friday, February 3, 2017

Cacio e Pepe Spaghetti Squash

You can make pretty much anything delicious by making it "cacio e pepe" and this was no exception. Yum! It's so, so tasty. Sort of like a spicy macaroni and cheese. It's a little decadent, but only a little (no carbs, after all). I can't wait to make it again. It's so warm and cheesy and delicious!

Serves 2
Ingredients:
1 medium-sized spaghetti squash
1 1/2 cups loosely packed, freshly grated pecorino cheese
1/2 tbsp whole black peppercorns
1 1/2 tbsp butter
salt
olive oil

Friday, January 13, 2017

Brutti Ma Buoni Cookies (Ugly but Good)

These are so good. If you like meringues and Nutella and Ferrero Rocher, these are for you. (If you don't like those, you're nuts, but you won't like these.) These are Italian cookies that mean ugly but good, and oh man, they live up to the name, at least the latter half. Mmmm. I brought them into the office and they're a big success. Also, they don't have any butter or flour so are healthier than most other cookie options - but there is a lot of sugar, so not that healthy. This is perfect for if you make cinnamon rolls or ice cream or other egg yolk-heavy recipes and have some extra whites to use! I used the Smitten Kitchen recipe but made it a little bigger and cut back on the chocolate a little.

Makes About 40 cookies
Ingredients:
2 cups hazelnuts
1 1/2 cups sugar, divided
1/3 tsp salt
6 egg whites
8oz semisweet chocolate, finely chopped

Monday, January 9, 2017

Homemade Cinnamon Rolls

I love Pillsbury cinnamon rolls. When my mom makes them it is a trial in willpower to stop myself at two. I'd never made them from scratch because it's something you have to start the night before (not that morning trying to decide what to make). As long as you know in advance you want to make them, it's not a lot of work and they're delicious. They're not quite as sweet as the Pillsbury variety and they're so doughy and warm and wonderful. This makes 12 and I don't think you'll have trouble finishing them off. I used this recipe from Alton Brown.

Ingredients:
4 egg yolks, room temp
1 egg, room temp
1/4 cup sugar
6 tbsp butter, melted
6oz buttermilk, room temp
4 cups flour
1 package instant dry yeast
1 1/4 tsp salt

Friday, October 21, 2016

Kale, Sausage, and White Bean Soup

A weekend of overindulging combined with the first chilly fall day inspired this soup. We had some sausage on hand and I wanted to eat some kale. This is super tasty and warming - great with some crust bread and butter. Feel free to scale down, this makes A LOT. (Lots of future lunches...)

Wednesday, October 19, 2016

Roasted Purple Cauliflower

Cauliflower is just more fun when it's bright purple, right? This is such an each and delicious way to prepare it, and the color looks awesome on your plate. I couldn't stop eating it.

Ingredients:
1 head purple cauliflower (white works too, just not as pretty)
a few glugs of olive oil
pinch herbs de Provence
plenty of salt and pepper
pecorino

Monday, October 17, 2016

Homemade Soft Pretzels

Each fall, Jamie and I throw a Sausage Fest down in Brooklyn Bridge Park. We invite all of our friends and grill up tons of sausages. Starting last year, I've also made fresh soft pretzels. They are so. good. Not as hard as you'd think to make, and people love them - big hit. They're glossy and brown on the outside and warm and soft on the inside. I made half of them just plain with salt, and the other half I played around with some flavors. Feel free to do your own thing, but the actual consensus was that the original salt were the favorites. 

Makes 16 pretzels (feel free to halve)
Ingredients:
3 cups warm water
2 packets active dry yeast
2 tbsp sugar
4 tsp kosher salt
9 cups white flour
1 stick butter, melted
1 1/3 cup baking soda
egg yolk
salt (big salt like Maldon or rock)