Tuesday, June 21, 2011
The book is out! Pick it up at Blurb.com! 100% of all profits benefit AmeriCares Japan tsumani relief. I am so proud to be a part of this project. Thank you everyone for your continuing support.
We did it!
Friday, June 17, 2011
On the next episode of my podcast The Table Set, Andy, Greg and I discuss amuse-bouche, apertifs, and how to properly start a party. Since I am a lover of Prosecco and any cocktail you can eat, this recipe immediately came to mind. Conceived by pastry chef Catherine Schimenti and originally printed by the LA Times, here I adapted this a very easy, unique, and festive way to open an elegant meal.
1 (6-inch) length of a vanilla bean
3/4 cup sugar
2 Tablespoons (2 packets) unflavored gelatin powder
12 ounces Prosecco
Pour sugar into a small jar. Scrape the seeds from the vanilla bean into the sugar, add pod, lid jar and shake vigorously to mix thoroughly. Remove pod and add the vanilla sugar to 3/4 cup water in a medium saucepan. Heat over moderately high heat until the sugar dissolves and the syrup almost comes to a boil. Remove from the heat and set aside.
Sprinkle the gelatin over 1/4 cup cold water to soften, 1 to 2 minutes. Fold into the warm simple syrup and stir constantly until the gelatin is dissolved.
Carefully pour the Prosecco into the saucepan, and stir gently but quickly to combine. Pour the gelée mixture into molds or an 8-by-8-inch square cake pan lined with plastic wrap, and refrigerate until completely set, preferably overnight. To serve, carefully remove the gelée from the molds (use the tip of a knife to loosen each shot) or, if using a cake pan, cut the gelée into 1-inch squares. Serve cold. To really make an impression, garnish with edible 24K gold flakes.
Monday, June 13, 2011
Simple, unhurried, effortless magic.
It was a blustery spring morning when I flew into JFK, red-eyed from a sleepless red eye with a high school glee club, and an emotional veil leftover from my grandmother’s funeral the previous day. The crowd in baggage claim parted and there was Brooke, bundled in hiker’s packs, red-eyed herself, and ready with a warm hug.
Renting a car in New York is about as surreal as it gets. After trekking from JFK and scooping up two more of my bestest friends in Brooklyn (and a few growlers of beer), we were off upstate through pizzelle-sized snowflakes, the warmth already returning to my cheeks.
Adams Fairacre Farms and Arlington Wine & Liquor Store to stock up for the rest of the weekend. Back at the Mill, Brooke prepared her short ribs and then we were off to explore the grounds.
infamous Williamsburg Brew York City inside of a Bedford corner Duane Reade pharmacy. It didn't take us long to go through the 64 oz bottles of Kelso Nut Brown, Brooklyn Black Chocolate Stout, Righteous Rye, and Peak Organic IPA.
little bird big city) made us braised short ribs!