The other night, the hubby and I were in the mood for a cocktail, and he suggested a Sidecar. I, however — mindful of how much I’ve neglected Cocktail Thursdays lately — suggested we try a variation. A little Googling later, we agreed on the Alabazam.
Although it sounds a bit like a cheesy magical incantation, the Alabazam is actually just a subtle variation on the classic Sidecar, with the same ingredients — though bitters are an added touch — in different proportions. In fact, the Alabazam was developed before the Sidecar, at least according to The Straight Up (which has a great walk-through of several Sidecar variations).
The experiment was a success! Although the Alabazam shares most of the same ingredients with the Sidecar, it’s a very different drink. The bitters definitely change the taste (though I opted for a lighter hand with them than the original recipe), and there’s more cognac than citrus, which makes it a bit sweeter with a little more kick. I’ll drink to that!
I said I was going to start with simple recipes, right? Well, this is about as simple as it gets. Overnight oats. Mix one part oats, one part liquid and one part yogurt,* plus whatever spices, berries, nuts or other flavorings you’d like. Refrigerate overnight. Eat for breakfast.
*Or two parts liquid, if yogurt’s not your thing, or two parts keifer if you want to get crazy.
With temperatures rising (mostly) and spring well on its way to summer, who wants to make hot oatmeal in the morning? Plus, this is ready as soon as you open the fridge. No pans, no waiting, no muss, no fuss. Perfect for those hectic mornings when you just need to get everyone out the door and on their way.
The best part, though, is that it’s completely customizable. Sub almond, coconut or soy milk, or even water, for dairy milk. Use flavored yogurt, or use plain (I prefer Greek yogurt for the extra protein) and add some honey, maple syrup or agave to sweeten it. Add some cinnamon, raisins, dried cranberries, chocolate chips, vanilla — whatever. Subbing in some pumpkin puree for the yogurt and adding pumpkin pie spice makes a delicious fall treat. Finish it off with some fresh fruit (blueberries, strawberries or banana slices spring to mind) or pecans or walnuts in the morning, if you like.
Any way you slice it, it makes a delicious start to the morning, and — best of all — it is thoroughly Nora-approved!
Here’s a recipe for one of our latest favorites: Strawberry Coconut Overnight Oats. Enjoy!
Campari, to me at least, is a warm-weather spirit. I’m so glad, now that temperatures are climbing, and it finally feels like spring outside, that I get to experiment with it some more.
I know it sounds weird, but what first drew me to the Jasmine was that I read an article in which it was described as tasting just like grapefruit juice… yet it contains not a drop of actual grapefruit juice. I was intrigued, so I had to see for myself how these flavors played off each other.
As it turns out, the Jasmine does taste a lot like grapefruit juice — only better. Plus it’ll give you a nice spring buzz. Cheers!
Not long ago, I made a meal (this fantastic baked ziti) for a friend who just had a baby. Several people did this for me when Amelia was born, and I like to pay it forward. Having a newborn is a hard gig! However, I am still a little sleep deprived myself, so while I was making the ricotta cheese for two batches of baked ziti, I had a math fail. Long story short, I ended up with twice as much ricotta as I actually needed.
But, hey, that’s definitely not a bad problem to have. I pondered what to do with the extra, and landed on a quick and easy meal of spinach and artichoke pasta. Since we have plenty of spinach growing in our garden these days, it was easy to pop outside and pick some, sauté it, combine it with some chopped marinated artichoke hearts, the ricotta and a little cream, and toss it with pasta. Voila! Dinner is served.
I do like my pasta pretty saucy, and this is no exception — so if you like yours with more pasta than other stuff, well, just make more pasta.
Fold a length of cheesecloth so that it's four sheets thick, and set it in a colander in the sink.
Bring the milk, buttermilk and cream to a boil in a large saucepan over medium-high heat. Keep watch over the mixture, stirring occasionally, until you see the curds start to separate. When this happens, turn off the heat and use a slotted spoon to scoop the curds into the cheesecloth-lined colander. Keep scooping under all you've got left is a light-yellowish liquid (whey).
Sprinkle the cheese with a little kosher salt and let it drain for about 5 minutes. Use immediately, or store in the fridge in an airtight container.
I bought a bottle of Flor de Caña gold rum right before I got pregnant with Amelia, around this time last year. I was really looking forward to experimenting with some rum cocktails… and then I was sidelined. So, imagine my surprise when I pulled the bottle out of the back of the bar… and it was mostly empty.
Sigh. The hubby hadn’t realized it was anything special, and thus had been using it to spike his limeade when he went to the pool last summer. A lot.
But, onward and upward!
A toast to Sailor’s Ale — originally a concoction of rum, ginger syrup, lime and dark beer. However, I didn’t quite feel like making ginger syrup, and I happened to have ginger beer on hand (everyone in our neighborhood is currently obsessed with the Moscow Mule), so I made it more like a slightly tricked-up version of a Dark and Stormy — just heavier on the lime.
It was delicious, refreshing and perfect for this weird patchwork of winter and spring we’re currently experiencing. Drink up!
Ladies and gentlemen, the Naptime Chef is back. I thought, after a couple of years of being limited to meal prep during naptime, that I was past all that. With a child in preschool and plenty of time around the house by myself, I thought I could start to prepare meals like a normal person. Then along came Amelia.
Babies certainly have their own ideas about meal prep — namely that it’s not their favorite thing, and that there are a number of other endeavors on which their waking hours should be spent. So, I am, once again, limited to prepping dinner during naptime, however sporadic and undependable that may be.
And here I am, the Naptime Chef again. I guess that’s how it’s going to be for a while, at least. But, that’s okay, because I do have a few of my old tricks memorized, and I’m sure to discover some new ones along the way.
The difference is, this time, we’re starting out with a young palate to please as well — and yes, Nora has turned out to be quite the picky 3-year-old, despite my best efforts.* But, one thing she does like is rice. The kid will shovel handful after handful of the stuff into her mouth. And peas are one of her favorite veggies, too.
* I guess it happens to most kids eventually, at least to some degree. I just try not to cater to it too much, and hope it’ll pass sooner rather than later!
So, imagine my delight when I ran across this Slate article about the best thing to make with arborio rice that isn’t risotto, complete with a recipe for Risi e Bisi — an Italian rice and pea dish.
Of course, I wouldn’t be touting it if it weren’t also pleasing to adult palates as well. It has many of the same ingredients as risotto — arborio rice, broth, butter, parmesan — but it’s far less time consuming. Even better, it’s something I can easily make ahead (during naptime, naturally) and finish quickly at dinnertime. Now that’s something I can get behind — particularly as our freezer stash is running low and I have to start cooking real food again on a regular basis.
½ cup parmesan cheese, grated, plus additional for serving
salt to taste
Melt the butter in a large saucepan over medium heat. Add the onion and saute until light golden brown and beginning to caramelize.
Add 4 cups of the vegetable stock and bring to a simmer. Stir in the rice and peas.
Add a generous pinch of salt, cover and cook at a low boil until the rice is just tender, about 20 minutes, stirring occasionally.** Thin with additional stock if needed. The consistency should be thick, but not quite as thick as risotto.
Stir in the parmesan and taste and adjust seasoning. Serve topped with additional parmesan cheese.
** If you are making the rice ahead, simply stop a couple of minutes before the rice is done to your liking and refrigerate; reheat later, adding some of the reserved broth and finishing with the parmesan.
My mom gave me the most thoughtful Christmas present this year: A book of “literary-inspired” cocktails called Tequila Mockingbird (ha!), a bottle of Z Tequila to mix with, and (just for kicks) a gift card to Barnes & Noble. What a way to combine a couple of my greatest pleasures! While I look forward to trying out a few of the recipes from the book, none of the tequila-based drinks grabbed me, so I decided to break open the new bottle to try out a great drink from one of my favorite wine bloggers, SAHMmelier — the charmingly named Snow Falling on Agave (actually a Prado in disguise).
The combination of tequila and maraschino liqueur is not one I would have thought to try, but it was lovely. This drink is herbal-tasting and smooth — the tequila doesn’t back much of a punch at all. The “snow” is the foamy white layer on top of the drink formed by the egg white when shaken with the drink. Cheers!
One of life’s great joys, as far as I’m concerned, is fresh-baked bread — preferably warm from the oven with a nice slather of butter. Sadly, though, fresh-baked bread can be hard to pull off without much notice. While I do love beer bread (which can be ready in just over an hour), it’s just not quite the same as a warm loaf of traditional yeast bread. But, so many yeast breads require multiple rises, or lengthy kneading, so this busy mama simply can’t work with that on her current schedule (or lack thereof).
Enter my new favorite bread recipe: King Arthur Flour’s Hearth Bread.* It’s super-easy, basically foolproof, requires only one rise and bakes in well less than an hour. Plus, I’ve adapted it so that my Kitchen Aid can do the kneading, so it requires no floured countertops or messy hands. Easy peasy. And since we’ve been thawing lots of soups from our freezer stash to enjoy in the cold weather, a nice loaf of freshly baked bread is always a welcome accompaniment.
*I let Nora, my kitchen helper extraordinaire lately, shape one of the loaves. Can you tell which one?
The recipe makes two loaves, so I always freeze one for later. That’s always a nice surprise for a rainy day!
Author: Adapted from this recipe from King Arthur Flour
Serves: 2 loaves
1 Tbsp active dry yeast
1 Tbsp sugar
1 Tbsp salt
2 cups warm water (less than 110°)
2 cups whole wheat flour*
2½ - 3 cups all-purpose flour
olive oil for greasing
cornmeal for dusting
Mix the yeast, sugar, salt and warm water together, and let stand until the salt and sugar are dissolved and the yeast begins to bloom.
Pour the yeast mixture into the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low, add the flour cup by cup (beginning with the whole wheat) until the mixture pulls away from the sides of the bowl. Scrape down the sides and bottom of the bowl to ensure all the flour is incorporated.
Switch to the dough hook and knead on low speed for 5 minutes.
Let the dough rest while you grease a large bowl generously with olive oil, then knead for an additional 2-3 minutes.
Shape the dough roughly into a ball and transfer it to the greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled, 1 to 2 hours.
Preheat the oven to 400°. Punch the dough down and knead briefly by hand to press out any bubbles. Separate the dough into two roughly equal parts and shape into loaves.
Dust a baking sheet with cornmeal and place the loaves on the sheet. Slash each 3 times with a sharp knife. Bake for 35-45 minutes, or until the loaves are golden brown and sound hollow to the touch. Remove from the oven and cool slightly before slicing. Enjoy!
* I like to use white whole wheat for a lighter taste. If you want a heartier loaf, use regular whole wheat; you can also substitute an equal amount of all-purpose flour if you don't have whole wheat.
I promised a new cocktail last week, but, well, life got in the way. I’d rather bring you something great with just a little delay than something subpar right on time. So, here we are. Cocktail Thursday is back!
For our first installment after hiatus, I turned to my old standby: bourbon. The hubby did a bit of experimenting with bourbons while I was pregnant, kicked off by our old favorite, Maker’s Mark, announcing that it would cut its alcohol content (it later reversed that decision). He decided that Bulleit Bourbon was his new favorite, and now that I can actually taste-test rather than just sniff, I agree. Bonus: It’s a little less expensive, too.
So, what better to pair with bourbon in January, the height of grapefruit season, than Texas grapefruit? Texas’ Rio Grande Valley is known for it’s juicy, sweet, bright red grapefruit, and they are perfect and delicious at this time of year. Bourbon and grapefruit, however, was not a pairing I would have thought of myself, until I stumbled on this cocktail recipe from Food & Wine. With just a little tweaking, it was perfect — and this is one of my new favorite cocktails!
The hubby heartily agreed. I just can’t get enough of that Texas grapefruit this time of year, so, while I’m still going to have it at breakfast, I may as well shake some up and have it at cocktail hour, too!
Last Friday was my first full day home alone with two kids. Yikes.
The hubby was able to take about a month off for Amelia’s birth, which was wonderful — but it also means that we have some more adjusting to do now that he’s back at work. Nora is in preschool four days a week, which makes it considerably easier on me, but on Fridays, it’s all Mommy, all the time. I was pretty anxious about how it would go, given that Nora tends to get bored with just me, especially hanging around the house, and with a new baby — especially in cold and flu season — there is necessarily a lot of hanging around the house involved.
We all survived, so I count that as a victory. And, honestly, it went just fine. Trying to brainstorm fun indoor ideas (since, of course, it was rainy on top of everything else), I had asked Nora the night before if she’d like to bake cookies the next day. Nope. “I want to bake a cake,” she countered. “A vanilla cake. With vanilla frosting. And chocolate inside.”
Thankfully,* the chocolate inside idea got dropped somewhere along the way, but we did bake a vanilla cake with vanilla frosting. And it was, per her specifications, very vanilla.
*For simplicity’s sake only. A chocolate ganache filling would have been delicious!
I love that Nora is getting to an age where she really likes to help out in the kitchen, and she can actually help (slightly) more than hinder. And I am pretty darn proud of myself for managing to bake a cake with a 3-year-old sous chef and a one-month-old sleeping in the Moby wrap. Skillz.
It was not a beautiful cake, which is why I don’t have a glossy, magazine-ready photo of it. It turned out little bit dry, since I left it in the oven for a couple of minutes too long while we finished up a book we were reading, and I let it cool for too long in the pan, rather than turning it out onto a rack, since it was time to put Nora down for her nap, so the bottom sunk in a little bit. But it was still delicious, and we had fun making it, which is really what counts.
1 cup (2 sticks) unsalted butter, softened but still cool, cut into small pieces
2 cups (4 sticks) butter, softened
2 lbs powdered sugar, sifted
½ cup milk
2 tsp good-quality vanilla
¼ tsp salt
1 Tbsp freshly-squeezed lemon juice
Preheat the oven to 350. Grease two 9-inch round cake pans and fit the bottom of each pan with a round of parchment paper. Grease the parchment and then flour the pans.
Beat the eggs, milk and vanilla in a small bowl and set aside.
Combine the flour, sugar, baking powder and salt in the bowl of a stand mixer and beat on low speed until combined. With the mixer still running, add the butter a few pieces at a time and mix until beginning to clump, with the largest pieces about the size of peas.
Turn the mixer to medium-high speed and add about half of the egg mixture, beating until light and fluffy. Add the remaining egg mixture in a stream with the mixer still running. Scrape the bottom and sides of the bowl and then beat on medium-high speed until the mixture is well combined and beginning to look slightly curdled.
Pour the batter into the prepared cake pans, smoothing with a spatula, and bake for 20 to 25 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Cool slightly in the pan on a wire rack and then turn out onto the rack to cool completely before frosting.
Beat the butter in the bowl of a stand mixer on high speed until light and fluffy. Add the powdered sugar a cup at a time, beating until combined.
Add the milk, vanilla, salt and lemon juice and beat until well combined and smooth.
I’m a recovering lawyer-turned-freelance writer, aspiring domestic goddess, and mom to a spunky and demanding preschooler and a tiny and demanding baby girl. I love all things food and drink, and I’ve rediscovered a love for cooking now that I’m not spending most of my days locked in the office, but I often have to improvise, since having ankle-biters around makes it more challenging!