Quick and creative recipes and cooking inspirations from my kitchen and around the web.
Who is following you isn’t that important,” [David Karp, Tumblr’s 24-year-old founder and chief executive] said. “It’s not about getting to the 10,000-follower count. It’s less about broadcasting to an audience and more about communicating with a community.
—
Facebook and Twitter’s New Rival, by Jenna Wortham for The New York Times (via amyblogschow)
tru dat.
Source: amyblogschow
IRIS: TECATE inspired NIKE SB DUNKS or at least that’s what I want to believe.
Gaby says: “Cute ch-oose! Y kiero un ice cold Tecate con sal y limon….”
Source: mexandthecity
Wow. Remember when Zoe and I did this? I think it’s time we got together again and channeled Julia Child…but this time for something less labor intensive. Maybe Moules à la Marinière?
Have you ever tasted a German Pancake? It’s a light, puffy slice of heaven, sprinkled with fresh squeezed lemon juice and dusted with confectioner’s sugar. Subtly sweet, light, lemony breakfast perfection.
The basic ingredients for any German or Dutch baby pancakes are milk, eggs, flour, sugar, butter and salt. You can add nutmeg, vanilla or cinnamon if you like. Try to use a well-seasoned cast iron skillet if you have it, but a 8 inch round cake pan is okay if you don’t. Make sure to pour the batter into a hot preheated skillet (heat on stove) or cake pan (heat in oven) with melted butter…it’s what helps it puff!
You must also be sure to drizzle it with lemon and powdered sugar the instant it’s out of the oven and eat immediately!
David Eyre’s Pancake
Adapted from Craig Claiborne via the NYtimes
1/2 cup flour
1/2 cup milk
2 eggs
3 tablespoons butter
pinch salt
1 tablespoon sugar
1/2 teaspoon vanilla (optional
dash of ground cinnamon (optional)confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Preheat oven to 425 degrees. In a bowl, whisk together the milk, eggs, flour, tablespoon of sugar and pinch salt. Melt the butter in a 12-inch skillet, or in a round cake pan in the oven if you don’t have a skillet. Pour the batter into the pan and bake for 15-20 minutes, until the pancake puffs, curls around the edges a bit and is a nice golden brown. Immediately douse in lemon juice and confectioner’s sugar . DEVOUR!
Serves 2-4
This recipe is adapted from Josh Friedland who wrote about David Eyre’s Pancake in the NYTimes in 2005, Amanda Hesser did too in 2007.
You can try the NYtimes recipe above or this one from Food Network , or this one from Smitten Kitchen, or this simple one from Cooks.com.
Tomorrow’s Sunday, make it for brunch!
We’re now in the midst of an absolutely suffocating heat wave and the last thing we want to do at the end of a long work day is stand in front of a hot oven or stovetop. This chilled potato salad is the perfect solution: ice cold, vinegary, and studded with crunchy bacon bits. We whipped it…
I signed-up to take potato salad to Alex’s Office Summer BBQ. Do you think people will be satisfied with this bacon and vinegarette recipe? Or should I stick to the good ol’ all-american mayo, mustard and boiled egg variety?
Source: twodadscook
One of my faves and fellow Harlemites, Marcus Samuelsson, gives his cheap eats picks in Harlem. I couldn’t agree with him more about El Aguila. My picks at the taqueria are the tacos de chorizo, horchata, and tamales of all variety!
Although, Chef Samuelsson’s brunch pick of Kitchenette isn’t exactly in Harlem…more like Columbia University / Morningside Heights…I agree that it’s a nice pancake brunch and gourmet sandwich lunch dig.
Good taste, Mr. Samuelsson, but that’s no surprise.
![amyblogschow:
Happy Wednesday, guys! NEW SNACK VIDEO up on amyblogschow.com! STUPIDLY SIMPLE SNACKS • Guacamole
Her recipe is pretty spot on with the traditional one I use…but…..where’s the cilantro?!
This is the traditional Mexican recipe for Guacamole, just gently mix all of the ingredients together! Add lime juice and salt to taste. I like my Guac with lots of lime, Alex likes just a little. Add ½ of the juice at a time and taste, add more if desired.
Traditional 1 jalapeno, stemmed, seeds removed and finely diced1 small white onion diced3 medium-large ripe avocados, pitted, flesh removed and mashed1/4 cup coarsely chopped fresh cilantrojuice of ½ to 1 lime (to taste)Salt (to taste)
You can add and/or substitute any of the following if you prefer…it’s all a matter of preference!
Additional Flavor, add/sub any of the following:
2 garlic cloves, peeled and finely diced
1/2 cup cherry or grape tomatoes, quartered into small pieces
Substitute diced red onions for white onions
Substitute (smoky, slightly sweet flavor) 2 tablespoons chipotles in adobo sauce, seeded and diced for jalapenos [you will find these in a can in the “ethnic food aisle”]](http://28.media.tumblr.com/tumblr_l5jymcHuFi1qa1jg0o1_500.png)
Happy Wednesday, guys! NEW SNACK VIDEO up on amyblogschow.com! STUPIDLY SIMPLE SNACKS • Guacamole
Her recipe is pretty spot on with the traditional one I use…but…..where’s the cilantro?!
This is the traditional Mexican recipe for Guacamole, just gently mix all of the ingredients together! Add lime juice and salt to taste. I like my Guac with lots of lime, Alex likes just a little. Add ½ of the juice at a time and taste, add more if desired. You can add and/or substitute any of the following if you prefer…it’s all a matter of preference!
Traditional
1 jalapeno, stemmed, seeds removed and finely diced
1 small white onion diced
3 medium-large ripe avocados, pitted, flesh removed and mashed
1/4 cup coarsely chopped fresh cilantro
juice of ½ to 1 lime (to taste)
Salt (to taste)
Additional Flavor, add/sub any of the following:
2 garlic cloves, peeled and finely diced
1/2 cup cherry or grape tomatoes, quartered into small pieces
Substitute diced red onions for white onions
Substitute (smoky, slightly sweet flavor) 2 tablespoons chipotles in adobo sauce, seeded and diced for jalapenos [you will find these in a can in the “ethnic food aisle”]
Source: amyblogschow
I really need to stop baking. No bake cheesecake, delicious but won’t get consumed in a household that prefers salty to sweet. Taking it to the office to be eaten!
I’m inspired on a daily basis by the community of cooks at Food52. This week’s Mozzarella challenge winner, Brita, came up with something better than your ordinary summertime Insalata Caprese (which I consider a bland waste of good mozzarella). The tart and syrupy Balsamic vinegar reduction plus the fresh mint and aromatic basil, are perfectly balanced with the subtle and to me, otherwise bland mozzarella. Brita’s recipe plus some basil and a bunch of mixed greens made a light dinner, with some leftover for lunch.
Here’s what you’ll need:
