Irish Coffee Brownies…

May 14, 2013

Sara Silver . Food . Desserts

Confident Kitchen

Chocolate is a remedy for many things. Chocolate, Irish Whiskey and freshly brewed coffee baked into brownie form and served warm is a remedy for EVERYTHING. Don’t take my word for it, give it a try! You should eat at least 2-3 to make sure my hypothesis is correct.

via Confident Kitchen

Irish Coffee Brownies

Prep: 25 minutes
Total: 40 minutes
Ingredients:

1-1/4 cups granulated sugar
3/4 cup butter or margarine, softened
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
1/4 cup Irish Whiskey
2 tablespoons instant coffee crystals
1 cup chopped walnuts
2-1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish Whiskey
1-1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee
Chopped walnuts (optional)

Directions
1. Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined,
2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

5 Classically Cool Ways to Use Mason Jars in the Kitchen…

May 14, 2013

Sara Silver . Food, Inspiration

Photo Bucket

Is there anything that we haven’t done to the mason jar? Paint it, illuminate it, fill it with buttons and hang it from the bottom of our cabinets. I can’t really point the finger – I recently bought a $7 bag of coffee beans just so I could dump it into a mason jar and top it off with a tea light.

These handy little jars used to have a purpose, though – my grandmother used them to store homemade apple butter (and a fly one Christmas…which also happened to be the last Christmas I ate apple butter). But I love the idea of using them for serving food; it’s practical and trendy and after all, that’s what they were made for…I think! Pinterest might prove me wrong there.

So, here are 5 Classically Cool Ways to Use Mason Jars in the Kitchen…

#1. Cupcake in a Jar

My Cakies

This idea makes me smile. It’s so simple and ingenious and endlessly cute all at once! Can you see these at a baby shower or an outdoor vintage wedding? They would make such a cute gift around Christmas time! Perfect for the kids to help make and eat…love this idea.

#2. Overnight, No-Cook Refrigerator Oatmeal

The Yummy Life

Made with a base of Greek yogurt and old-fashioned rolled oats you can pretty much add in anything else you like – including fresh fruit, seeds and nuts! Make these ahead and have a healthy breakfast ready for the whole family all week-long. This is eaten cold so think of it more like yogurt and granola (which would also be really good!)

#3. S’Mores in a Jar

Phar-Ma

I know we were just talking about being healthy and everything but – S’Mores in a Jar, people. PharMa suggests using butter and brown sugar along with the classic chocolate pieces, marshmallows and graham crackers and I will not argue with her. Never wait for a campfire again!

#4. Single Serving Pie in a Jar

Our Best Bites

Best idea ever. Use store-bought pie crust or homemade, line the inside of your jars, fill with fruit and freeze. Pull them out and bake for a single serving or send a few as a gift. Follow the link for more information – they have really cute gift tag ideas to go along with these, recipe suggestions and presentation options for mason jar pies!

#5. Mason Jar Chicken Cordon Blue

Big Red Kitchen

We did a lot of sweet so we’ll end with savory. Chicken Cordon Bleu is one of my absolute favorite things – this is the traditional dish made with fresh chicken, ham and Swiss cheese along with breadcrumbs, butter and herbs. Bake and let cool…seal up your mason jar and pop them in the freezer! Eat them for breakfast, lunch or dinner…or all three ( I would). Follow the link for preparation and baking instructions. Mmmmmmm.

Champagne Mint Juleps…Classy Mother’s Day Cocktail

May 10, 2013

Sara Silver . Food . Mother's Day

theKitchn

In a ‘Toast to the Great Gatsby’ the Kitchn is featuring a recipe for Champagne Mint Juleps; a nod to the 1920’s and a celebratory Mother’s Day cocktail all in one. It’s fun and nostalgic and looks beautiful – perfect for an outdoor brunch this weekend! If your mother-in-law is coming, too… make it a double. Just kidding : )

theKitchn

The author suggests a specific champagne: Cavicchioli 1928; under $15 a bottle chosen for its creamy bubbly nature and peach nectar perfume. If this brand is too hard to come by, try substituting with a sparkling Moscato.

theKitchn

via theKitchn

My Champagne Mint Julep

Serves 1

3-4 fresh mint leaves
1 1/2 ounces bourbon
3 ounces of Cavicchioli 1928, Sparkling Wine, NV, very well chilled

In a champagne flute, add the mint leaves (twisting them as you add to release their flavor and aroma) and the bourbon, and muddle with the end of a spoon. Top with the chilled Cavicchioli and enjoy.

The World’s 50 Best Restaurants…

May 7, 2013

Sara Silver . Food

Food Republic

Once a year Restaurant magazine releases its list of the World’s 50 Best Restaurants voted on by 900 international restaurant industry experts. It’s a coveted award and unique in the fact that any restaurant can be considered – regardless of the star level or grading – it’s the best of the best when food is the deciding factor.

The global restaurant scene is divided into 26 separate regions, each region having its own panel of 36 food experts – food critics, chefs, restauranteurs or otherwise well versed “foodies” – and a chairperson to head things up. Each panelist has 7 votes; 3 of which must be used outside their region.

So here it is; The World’s 50 Best Restaurants 2013

El Celler de Can Roca (Spain)
Noma (Denmark)
Osteria Francescana (Italy)
Mugaritz (Spain)
Eleven Madison Park (USA)
DOM (Brazil)
Dinner by Heston Blumenthal (England)
Arzak (Spain)
Steirereck (Austria)
Vendôme (Germany)
Per Se (USA)
Frantzen / Lindeberg (Sweden)
The Ledbury (England)
Astrid y Gastón (Peru)
Alinea (USA)
L’Arpege (France)
Pujol (Mexico)
Le Chateaubriand (France)
Le Bernardin (USA)
Narisawa (Japan)
Attica (Australia)
Nihonryori Ryugin (Japan)
L’Astrance (France)
Saint-Germain L’Atelier de Joël Robuchon (France)
Hof Van Cleve (Belgium)
Quique Dacosta (Spain)
Le Calandre (Italy)
Mirazur (France)
Daniel (USA)
Aqua (Germany)
Biko (Mexico)
Nahm (Thailand)
The Fat Duck (England)
Faviken (Sweden)
Oud Sluis (Netherlands)
Amber (China)
Vila Joya (Portugal)
Restaurant Andre (Singapore)
8 1/2 Otto E Mezzo Bombana (China)
Combal.Zero (Italy)
Piazza Duomo (Italy)
Schloss Schauenstein (Switzerland)
Mr & Mrs Bund (China)
Asador Etxebarri (Spain)
Geranium (Denmark)
Maní (Brazil)
The French Laundry (USA)
Quay (Australia)
Septime (France)
Central (Peru)

Restaurants from the United States:

#5 Eleven Madison Park, New York City

Eleven Madison Park

#11 Per Se, New York City

Trip Advisor / Per Se, New York

#15 Alinea, Chicago

A Life Worth Eating / Alinea, Chicago

#19 Le Bernardin, New York City

Grand Forks Gourmet / La Bernadin, New York City

#29 Daniel, New York City

D’Artagnan / Daniel, New York City

#47 The French Laundry, Yountville, CA

Wineormous / The French Laundry, Yountville, CA

Amelie’s French Bakery…Charlotte, NC

May 3, 2013

Sara Silver . Food, Travel . Coffee

Poetic Edge

This morning’s post is all about some hometown love and a really funky French bakery called Amelie’s in the NoDa district of Charlotte, NC. My husband and I stopped by for a visit last Friday night after a late dinner at Carpe Diem on Elizabeth Ave and even at 11:30PM, Amelie’s had a line.

(This is my husband’s ‘I guess we’ll just have to wait in line’ face).

NoDa (short for North Davidson) has become the arts and cultural entertainment center for the city with bi-monthly gallery crawls and some of the best live music around Uptown. Places like Amelie’s have helped define this area as the trendy place to be; they’re eclectic with a hipster vibe – open 24 hours a day and always busy. The coffee is simple but strong, best enjoyed with fresh macaroons or an embarrassingly large Napoleon (my favorite)!

Star Peninger

Even if you’re not into coffee or fresh pastries (it’s hard for me to imagine such a person) this is just a really cool place to hang out. People watch, read a book, whip out your lap top…it’s one of my favorite spots in Charlotte.

Enjoy your weekend…maybe I’ll see you at Amelie’s! xoxo

Strawberry Peach Vodka Collins Popsicles…

May 1, 2013

Sara Silver . Food

Endless Simmer

How pretty are these popsicles – perfect for a girls night or summer BBQ. Be careful to keep them away from the kids, though! Recipe from Endless Simmer.

Endless Simmer

Strawberry Peach Vodka Collins Popsicles

Makes 12 2.5 oz Popsicles

6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)

Instructions:

1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside. (As mentioned in last week’s cocktail popsicle, I used cordial glasses, but any form will work.)

2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.

3. Pour peach and vodka mixture over strawberry mixture and stir to combine.

4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Peach Syrup

(You will have more syrup than you need. Save for other cocktail uses)

½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar

Instructions:

1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.

2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

How to Make Any Stir-Fried Noodles in 6 Steps…Food 52 Love Pt. 3

May 1, 2013

Sara Silver . Food

Food 52

Possibly my favorite ‘Not Recipes’ ever from Food 52 and Tom Herschfeld – How to Make Any Stir-Fried Noodles in 6 Steps. If you’re not familiar with Food 52 the ‘Not Recipe’ section gives you basics on cooking without actually following a recipe; genius! I’ve posted their tutorial on making an easy risotto (which I made this past Easter and instantly felt like Rachel Ray) and 4 steps for roasting any vegetable (they taste crispy and fried but aren’t – they’re just awesome). So let’s get to it – Stir-Fried Noodles in 6 Steps!

#1. Stir-Frying happens fast so get together all of your veggies, pre-chopped and ready to throw in the pan. Dilute your soy sauce, 1 part soy to 1 part water, it reduces back to full strength when it hits the heat (didn’t know that!)

#2. Choose a Noodle – cook them ahead and let them cool. The author suggests rice noodles and steeping them rather than boiling.

Food 52

#3. Cook whatever meat you’ll be using first – add in half of the diluted soy sauce when the meat is carmalized and set aside. Wipe out the pan and return to the heat.

Food 52

#4. Sear your veggies until tender – adding the ones that take the longest first. So, carrots in the beginning – ginger and garlic at the very end.

Food 52

#5. Combine everything in the pan, tossing until it’s warmed through. Add the remaining diluted soy sauce last.

Food 52

#6. Add in the garnishes, scallions and chives, which the author states is non-negotiable when cooking Asian food – it’s necessary to round out the flavors.

Food 52

Lastly…enjoy!

5 Ways to Make the Most of Your Weekend…

April 26, 2013

Sara Silver . Food, Inspiration, Travel

Ocean Island Living

Saturday and Sunday are the fastest two days of the week. Why? Because instead of getting up early and following a routine like we do the rest of the week, these days start later and often include several hours watching America’s Next Top Model reruns while folding laundry. If you’re still young enough to go out at night than most likely your weekends consist of too much alcohol, Waffle House at 2AM and breakfast at noon. While there’s nothing wrong with that on occasion, falling into a routine of mundane weekends leaves you feeling like you’ve wasted precious time and uninspired when Monday rolls around again.

Here are 5 ways to revamp your weekends and utilize your two days of freedom.

#1. Plan a Day Trip or Weekend Get Away

If you live within a few hours of the beach, the mountains or even a state park plan a short trip. Leave Friday night or early Saturday morning and get away from it all. Take advantage of sites like Priceline, Expedia and Hotwire to find last-minute hotel deals. If you can find one for around $60-$90, book it! Consider what you would spend ordering takeout or making an unnecessary trip to IKEA and it really evens out…and what you end up with is family memories instead of a Vejmon (IKEA speak) coffee table.

#2. “You” Time

If you plan on staying local, take some time out for yourself. Is there a book you’ve been wanting to read or a new recipe you’ve been meaning to try? Take some time to relax and focus on something that gives your mind a chance to rest.

#3. Do House Work During the Week

Instead of letting the dishes and laundry pile up throughout the week and then spending hours trying to catch everything up on the weekend, work those chores into the evening hours Monday – Thursday. Get everyone involved; make it part of the routine so when the weekend rolls around you’re free to do other things. Here’s a sample schedule I really like!

clutterbug.me

#4. Plan Something for Sunday Night

Even if you love your job and can’t wait to get back to the office Monday morning, Sunday night can be a downer. If you hate your job than this is especially true. Plan something for Sunday night; it prolongs your weekend and keeps your mind occupied instead of sitting around the house mulling over Monday. Whether it’s a long family dinner or a yoga class with friends, end your weekend on a high note and leave thoughts of Monday for Monday.

The Heart of the Sea Home

#5. Plan Ahead

There’s always room for spontaneity but try planning out your weekend ahead. Instead of waiting until Saturday morning to make plans for Saturday night, start making those calls mid-week. Having your plans established early will give you and your family something to look forward to. Whether it’s a reservation at a restaurant or a play date for your kids get those plans in motion. Call the babysitter early, get online and grab tickets ahead for that new movie before it sells out. Make the weekend what it’s supposed to be…a two day vacation!

Let’s Lasso the Moon

Wine and Cheese Pairing Infographic…So Cool!

April 24, 2013

Sara Silver . Food

Visual.ly

Cheese! infographic

The limitations on size for these posts won’t allow me to expand this infographic but it’s an amazing resource for wine and cheese pairing. It’s also very descriptive on the characteristics of various cheeses; very helpful when considering a new recipe or looking for new and creative ways to use cheese! Follow the link for an expanded version of this infographic.

Delectable Vegetable Tart…Buttery Crust, Fresh Greens

April 23, 2013

Sara Silver . Food

Food Republic

Fresh herbs and leafy greens are destined for more than just the salad bowl in this recipe by Tom Aikens from his cookbook Fresh, demonstrated so perfectly by food site favorite Food Republic.

This time of year the Farmer’s Markets are full of fresh produce which are lovely all their own, but there’s something about adding them to a buttery thin crust and baking with gruyère cheese and creme fraiche that takes veggie love to whole other level. The next time you’re thinking Pizza, give this recipe a shot instead!

I Should Cocoa

Servings: 4

Ingredients

3 sheets filo pastry

12 large sorrel leaves

1/3 cup rocket leaves (arugula)

6 spears asparagus

1/5 cup baby spinach leaves

1 medium courgette

8 spring onions

4 tablespoons butter

Mix the below ingredients together in a bowl with 1/2 the cheese and season to taste

1 tablespoon chopped chervil

1 tablespoon chopped parsley

4 tablespoons creme fraiche

4 tablespoons grated gruyère cheese

2 egg yolks

Directions:

Pre-heat the oven to 350˚F.
Slice the asparagus and courgette thinly lengthways on a mandolin, place a pan of salted water onto the heat and bring to a boil. Place the strips of asparagus into the water, remove after 10 seconds and place straight into iced water to cool. Repeat the same process for the courgette and dry both of them well on kitchen paper.
Cook the peas until just soft (approximately 2-3 minutes), refresh in iced water and dry on kitchen paper. Place a shallow pan on low to medium heat, then add half the butter. Once it has just melted, add the spring onions and season with salt and pepper. Cook briefly for 2-3 minutes until just cooked and place onto a tray to cool. Mix this with the egg and crème fraîche mixture in a bowl.
Melt the remaining butter, take a sheet of filo and brush all over on one side. Place another sheet on top and brush again with butter. Place the last sheet on top and brush with butter. Cut this into four equal rectangles, place another baking tray on top to keep the filo flat and bake these at 350˚F for approximately 15 minutes until golden and crispy.
Spread the spring onion and egg mixture onto the bottom of the filo, then lay on the sorrel and spinach leaves. Add the vegetables, courgette, asparagus, peas and rocket leaves last, sprinkle over some extra cheese and bake at 340˚F for 8-10 minutes.