Sloshed

Drive by on Bond Street

New York has traded the bitter cold for Thundersnow! The city is covered in snow and there's no snow day for me, sadly. It's really the perfect day to run around an play in the snow. We were able to jump on some yet to plowed snow banks. All I really want to do is sled in Central (or Prospect) Park with my friends and pounce about in my wellies. Too bad I can't come to work in snow pants. Get outside city slickers!

vintage leather bomber jacket, f21 sweater, white cutout flower vintage blouse, banana republic trousers, black scarf from Chicago a million years ago, Yukon Tracks Rabbit Fur Hat, Hunter Boots, Claire's connector rings, H&M headband, gifted necklace, thrift sunnies

photos: Tess

Time to make the donuts

Fritters, Donuts, and Beignets with Rienne Marzo Martinez, The Brooklyn Kitchen, Round 2

(or Frying with Confidence) 

Oh, to learn so much about my favorite weakness! This was the second half of my Christmas present. I absolutely loved this class. Our class learned four easy recipes for Apple and Sweet Potato Beignets, Churros, Cake Donuts, and Native American Fry Bread (can be sweet or savory). Rienne gave us great details on donuts at home: it's all about frying with confidence. The oil has to be a the right temperature, 375 degrees, and don't just throw in the dough. Gently sliding in the dough keeps the hot oil from splashing back and burning the deuce out of your hand!

 Beignets

Donuts

Native American Fry Bread

I just realized I didn't get any photos of the Churros because I was too busy making them! Readable visual: imagine you have a pastry bag filled with a light dough. Squeeze the dough through the tip directly into the frying oil. Once cooked, removed and cover generously with cinnamon sugar. 

Making donuts at home is easy! Again, like sausage making, it's all about having the right tools. A candy thermometer and heavy bottomed pot, like this French oven or deep cast iron skillet, are the keys to easy at home frying. A traditional stock pot or large steamer are not thick enough on the bottom to hold the oil at a constant temperature without ruining the pot. 

Since there is not yeast in the recipes for these doughs, like cake, pancake, or waffle batters, relies on the baking powder/baking soda for leavening action. When preparing the dough, be careful not to over beat the leavening ingredient. It keeps the dough light and fluffy. 

Watch for these to be made at home soon! Recipes will be posted then.

ps....I made the chorizo eggs with corn and black beans for brunch today for my two roommates -another hit! I will definitely be making chorizo patties soon. 

Snow Leopard

New York's been freezing but a bit of sunshine made these photos possible. We made a mad dash outside for a quick shoot. This is the first time I was able to wear my newly acquired little boys' suit jacket. I still can't decide what color it is - taupe? olive? cement? Who knows? It's cute and fits me better than a ladies' blazer ever did. 

dress Isaac Mizrahi for Target, little boys' suit jacket thrift, sunglasses thrift, borrowed scarf, jl tights, Chococat Sanrio watch, shoes United Nude Eamz

Sausage Fest

Pork Shoulder, Sir William Berkshire, The Meat Hook at The Brooklyn Kitchen

                          

I took my first sausage making class! As a present for Christmas, I was given a few classes at The Brooklyn Kitchen. When I arrived, each student had the chance to make one of two sausages: Red Wine Rosemary or Mexican Chorizo. Given I love spicy food and have roots south of the border, my choice was clear. Our instructor Ben commented that it was a nice surprise to see Chorizo be the first table filled. With a can of Busch beer in each students hand, we got underway. (What goes better with sausage than a can of good ol' American brew?)

Class was a blast and I learned a lot. Team Chorizo! The staff at Brooklyn Kitchen was so cool and it kind felt like a place I would love to hang out more often. 

While the recipe I learned is very simple, make sausage is a bit more "hands on." And requires a lot of specialty gadgets. Making sausage is like meatloaf with power tools. As there are many more details to sausage making than meatloaf lumping, here is a link to making sausage techniques explaining what is going on the photos. Open the link in a new window so you can follow along.

Once I have a Cuisinart, I will be testing out these tricks at home. I might even skip the casings and just make the recipes as a meatloaf! (They'll be posted when I have tested them in my own kitchen) Watch out for that, my hungry readers....

Also I got to say hi to Sara, one inspiring Butcheress. 

Favorite Recipe!

Last week I had Tess and Julian over for my inaugural blog post dinner. I stuck to what I know and made my favorite meal: Honey Balsamic Chicken and Steamed Kale. Dinner turned out great. Always a hit and all we did was laugh. Good stories about New Year's and roommates til our sides hurt.Recipe after the photos.

Honey Balsamic Chicken

Prep Time: 15 Minutes

Cook Time: 15 Mintues

3 or 4 Chicken Breasts

2 tsp Salt

1 tsp Pepper

1 1/12 tsp Thyme

Olive Oil (to cook chicken) or Pam

3/4  cup Honey*

3/4 cup Balsamic Vinegar

Combine Salt, Pepper, Thyme (can be to taste, I like the overall aroma to be thyme). Generouslly massage into chicken. Sautee in olive oil or Pam. While chicken is cooking combine honey and balsamic vinegar. Once chicken is cooked (165 degrees at meatiest part, if you don't have a meat thermometer - like me - you can gently cut the meatiest part to check that it's cooked), remove from pan, set aside. While pan is still hot pour honey balsamic mixture into pan. Once it foams, pour over chicken. Serve. YUM!

*I used natural honey which crystalizes over time. No need to fear! As photographed, put the jar into a pot of water, letting the water get hot, but not boil. Use a spoon to stir the honey to break up the crystals. Once honey has returned to a recognizable consistancy, remove from pot. CAUTION the jar will be hot. Be sure to protect hands while removing.  

Steamed Kale

Prep time: 5 minutes

Cook time: 10 minutes

One bunch Kale

Water

Clean kale by removing the thickest part of the stem. Pour water into large pot just a bit lower that steamer and insert steamer or wire strainer. Turn heat to high and wait. Once kale has turned a rich dark green, remove from heat. Serve and enjoy.  

clothes: vintage taupe blouse, gifted Talbots baubles, black American Apparel skirt. photos: Tess