All posts tagged: Recipes

5 Champagne Cocktails To Send 2016 Off Properly

(Photo: condesign/pixabay) A little bubbly never hurt anyone, and Champagne cocktails are indisputably one of the more elegant ways to celebrate, especially during the holidays. But what could you add to Champagne to make it any better, you might ask? Well, fine Cognac for one — and why not? This year has been a doozy. Here are five bubble-driven drinks to set it right: The French 75 Created around the time of Prohibition and ironically named after a WWI field gun, this drink packs a punch. When served in a flute, it can also make for an incredibly elegant and enticing toast. Though the French 75 was originally made with gin, I often prefer a rounder, richer choice of Cognac or, sometimes, bourbon. A lemon twist brightens the drink and adds a touch of class. Remember: Garnishes can make a room. French 75  1 oz Louis Royer Force 53 VSOP Cognac 1/2 oz fresh squeezed lemon juice 1/2 oz simple syrup Top with Champagne Directions: 1. Combine Cognac, lemon and simple syrup with ice into a cocktail shaker. 2. …

Easy Recipes for Fancy Toast (Yes, Including Avocado)

(Photo courtesy Nichole Baldino) There’s really no easier meal than toast. All you need is a piece of bread and a toaster, right? Technically yes, but it can, and should, be so much more than just a piece of bread. Toast toppings are just about endless, and whether you prefer a sweet or savory breakfast there’s a way for everyone to enjoy it. You can pretty much top a slice of toast with anything you have in your fridge already, it’s the combination of ingredients that may be new to you. Nothing complicated, nothing too fancy, no extra frills needed. You can prepare the rest of the ingredients in the time the bread is toasting for a five minute breakfast that’s easy, healthy and delicious. Remember though, toast doesn’t only have to be for breakfast. These make great snacks and even a light lunch with something extra on the side. Feed more than yourself with a “Toast Bar” and lay out multiple topping options for everyone to create their favorite combination. Let’s toast to toast!! …

We’re Hungry For: Deviled Eggs

You have extra hard boiled eggs right about now, I can tell. Let’s make a delicious snack. Helen Jane’s Deviled Eggs Ingredients 6 hard boiled eggs 1/2 cup mayonnaise 1 tablespoon dijon mustard 1/2 teaspoon salt 4 slices bacon 1 tablespoon minced parsley Directions 1. Cut the 4 slices of bacon into tiny, bacon bit sized pieces and brown in a pan. When cooked through and crispy, drain on paper towels. Taste three bacon bits because you deserve it. 2. Peel hard boiled eggs and slice them the long way, narrow top to bottom. 3. Pop the yellow yolks into a medium bowl and mash firmly until the consistency of damp yellow sulphury sand. Add mayonnaise, mustard and salt and stir through. 4. Also to your bowl, add 3/4 of your bacon bits and 3/4 of your minced parsley. Stir through. 5. Put mixture into a large plastic bag and snip off a corner, piping the mixture back into the empty holes of the hard boiled egg where the yolks used to be. 6. Sprinkle …

Tasty Life: You Gotta Meet My Girl, Za’atar

Za’atar is the granola of the spice family. (Photo: Nancy Gonzalez/TueNight) Try defining the word “tasty.” Can you do it objectively? Even word arbiters have trouble being impartial — one of the Merriam-Webster entries defines tasty as “having a good flavor.” Good according to whom?  When it comes to matters of the palate, there is no boss of you. There’s no right or wrong answer, and my “tasty” may be worlds apart from yours (especially if it involves a half-inch of jarred mayonnaise in between two pieces of white toast). Who am I to judge if white goop makes your world spin? As my father — who passed more than 30 years ago — used to say, “That’s why there’s vanilla and chocolate, Kimberly.” Tasty is the truth — as you know it — Ruth, and no matter how much our respective versions of the truth may vary, we all are in its pursuit. A life without tasty seems like a life half-baked, after all. To that end, and because I spend most of my …

Stave off the Chill With These 7 Warm-You-Up Recipes

By the time you read this, half of the Lower 48 will be shivering in its collective boots, the result of a massive polar air mass over the eastern seaboard and the Midwest. It’s predicted to deliver sub-zero wind chills and historically low temperatures. From my perch in Seattle, I’m enjoying more civilized temperatures in the low 40s. I feel for the rest of youse and your freezer-burned brains and the inevitable madness of cabin fever. Allow me, a long-time veteran of wintry past lives in Philly, New York and DC, to help scrape you off the floor and spin you like a dervish right into the kitchen. Herewith, some of my all-time favorite ways to take the edge off a dastardly chill. You’ll be toasty in no time.   1. Spiced Hot Chocolate Think chai with a chocolate twist. Steep milk with star anise, cardamom and other warming spices, then whisk in cocoa powder. I’ve made this using fortified coconut milk with equally rich results. Excellent with or without a shot of rum for …

My System: Changeable Chicken

Who: Diane Davis Otter System: “Just about every Sunday night I make what I call “Changeable Chicken,” preparing me for a week of healthy and quick meals ahead.  I adopted this technique from Jason Denton, founder of panini pioneer ‘Ino in New York’s Greenwich Village.” Here’s Her Step-by-Step: 1. Pre-heat a grill pan/grill press or panini press to medium-high heat. 2. Place two thin-sliced chicken breasts each on rectangles of aluminum foil. (Make as many as you want.) 3. Drizzle on some olive oil and rub in salt, pepper and any kind of seasoning spices you like. Flip chicken over and repeat. 4. Fold the foil into a packet, seam side up. (You can actually do this hours ahead and the chicken will be more flavorful for it.) 5. Cook on pan or press, seam side up for about 6 minutes. (Use a thermometer to test for temps at 165 degrees.) 6. After the chicken cools a bit, store it in your fridge in the foil packets, seam side up again. Saving the juices to use with the chicken is key! …