eat make read

Wooooohooo. That really sounded more like wheeeeeewww. It is Friday my friends and that is something to cheer about.

Last weekend I took a trip to Astor Wines & Spirits which is a dangerous move. I feel like a kid in a candy shop whenever I go there, except booze is a bit more expensive than candy. This time I only walked out with one thing that I didn’t really need and that’s Luxardo, a maraschino liquer. It had been coming up in conversations with different friends and I felt like I’d give it a try. It’s not sweet like maraschino cherries, it’s just strong with a hint of cherry. I whipped up a classic cocktail that uses the liquer, the aviation. It’s strong, and to be honest, gin is still not my favorite booze, but it’s a nice change.

Cheers! To a great weekend ahead!

Aviation
makes 1 cocktail

2 oz gin
3/4 oz maraschino liquer, like Luxardo
1/2 oz lemon juice1

Combine ingredients in a shaker along with an ice cube. Give it a few swirls and strain it into a glass.

Oh boy! I can hardly contain myself after hearing the news that Blue Bottle Coffee is coming to Brookyln. If you’ve never experienced it, it is awesome. I mean, the New Orleans Style iced coffee brewed with chicory is kind of like crack, in all the best ways of course. Now I can get my fix without traveling to San Francisco! Although, now that I mention it, I really want to go back.

Read more at the New York Times.

Images from The New York Times and Blue Bottle Coffee.

It’s a special week here in the Carámbula household. Not only will we be jumping up and down because our floors will finally be done (the cause of my poor posting lately) but we’ll also be celebrating Aaron’s birthday this Wednesday. Woohoo! I love birthdays, especially since it’s another excuse to make a tasty treat. Aaron has a weak spot for macaroons, so this year I debuted a new version of one of his favorites, pistachio macaroons.

Macaroons are one of those sweets that always gets oooohs and aaaahs at parties because people thing you spent all this time making them, but in reality they’re one of the simplest treats to make. Gather some coconut, sugar, egg whites, pistachios and a little vanilla and you’re almost there. Simply mix the ingredients together, scoop them onto a baking sheet and give them a good toast. So simple!

Read more

Oh how I love a good scone! I think they are one of the best ways to start the day, especially if they’re right out of the oven. A friend gave me a treasured box of Iranian dates, which are perfectly sweet and moist. It took me a few weeks to get up the nerve to actually make something with them because I wanted to make sure I didn’t waste them on a recipe I wasn’t sure about. Then this weekend it came to me, pistachio and date scones. This combination of sweet dates, pistachios and the buttery dough of scones was most certainly worth the wait. Read more

From the moment I heard about Alice Waters Edible Schoolyard project I was in awe. I think it’s such a simple and brilliant idea to involve children in the process of growing food and eating fresh fruits and vegetables. The first New York branch of the Edible Schoolyard will be going up in Brooklyn along with an amazing solar-powered kitchen. I also read this article about a non-profit called La Mesa Verde building gardens in the backyards of low income folks in San Jose as a means to bring fresh fruits and vegetables into the neighborhood. So simple and inspiring, I love it.

School Adds Weeding to Reading and Writing

In Latino Gardens, Vegetables, Good Health and Savings Flourish

Images by Work Architecture and Darcy Padilla for the New York Times

I have been drooling over this book from the second I laid eyes on it. I Know How To Cook is “the bible of traditional French home cooking” and this particular version is the first time it’s been translated into English. That’s nice and all, but oh my goodness, look at those illustrations! The dust jacket even unfolds into a beautiful poster. As a graphic design/home cook I’m totally in love.

My only complaint is that they stuck this giant sticker on the dust jacket and as I pulled it off (thinking it was one of those easily removable ones) it tore the beautiful cover. Why, why, why do publishers do that?! Arg, I was not a happy lady. Dear Phaidon, if you’re reading this, please send me a new cover. Let’s not end on a sour note though, look at these:

The book is interspersed with beautiful photography like this photo of tomato sorbet.

And more beautiful illustrations. If I could, I would frame every page, even the nice clean layout of the recipes. Love it! I can’t wait until I can get in the kitchen with it and try out some of the tasty sounding recipes.

P.S. I have to apologize for my lack of posts lately. Moving/preparing a new apartment and publishing a magazine at the same time has been slightly overwhelming. Things will be a little slow over here for a bit, but I’ll be back with a spash in a week or two. Thanks for sticking around!

Oh sweet glorious sides! This is where things get fun… Over the past few weeks I’ve been trying out some new recipes, but I’m also planning on using a few from my files and then I’ll be winging it here and there. Here’s a little collection of my sides, I hope you find a little inspiration.

candied sweet potatoes with bourbon
sweet potatoes are a staple and these, well come on, crispy edges, fall apart center with a hint of bourbon, there’s no beating them.

homemade butter and buttermilk
you might think this is a little extreme, but it’s super easy and a nice touch. plus the biscuits below are worth it.

rosemary buttermilk biscuits
just a little warning, these could cause fights for seconds.

haricot verts with yogurt and shallots
these are so unusual, but so good. i’m still trying to decide if my brother-in-law can live without the traditional green bean casserole.

port braised cippolini onions
i cannot recommend these little onions enough. i was a little hesitant about eating whole onions, but sweet goodness, you’ll be eyeing the plate for seconds, guaranteed.

Oh boy, have you seen Bittman’s article in the Times today? 101 headstarts on the Day is a collection of easy recipes that you can make ahead of time, some need to be reheated, others can be served at room temperature.Yummmm.

Photographs by Francesco Tonelli for The New York Times

New York Magazine has a great Thanksgiving article in which the co-owners at one of my favorite restaurants, Applewood suggest a few new takes on classics. Ummm, pumpkin pie with pecan-caramel sauce here I come.

Check it out here.

Photos by Romulo Yanes for New York Magazine

Oh boy! So many good reads this month! I went a little nutty at the magazine shop and now I’ve got a day’s worth of reading (and probably drooling too). My surprise favorite is Food & Wine… I mean, David Chang’s take on Thanksgiving leftovers? Awesome! Five-Spice Glazed Sweet Potatoes with Walnut Toffee, man that sounds so good!! But really, I’m loving it all.