Party, Tasty

Summer Soiree

June 24, 2013

BBQ

Our town hosted Dancing on the Ave this past weekend, and J and I wanted to kick-off the event (and summer) with a BBQ! Here was our menu:

Stay tuned Friday for our pitcher drink recipes that we sipped on!

Travels

Summer To Do List

June 21, 2013

I love lists. I pretty much make lists for everything and anything… so when J and I were at dinner last night we started a “Summer To Do List.”  Being it is the first day of summer I thought it appropriate to share…

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  1. Try a Farm to Table dinner in Santa Cruz
  2. Bake a layer cake
  3. Go berry picking at Swanton Farms
  4. Enjoy more outdoor happy hours
  5. Make a day trip to Marin to visit Cow Girl Creamery
  6. Stop by the Manresa Bread Project stand at the Campbell’s Farmers Market
  7. Take a cooking class
  8. Go to Napa!!!
  9. Golf/stay in Half Moon Bay (this was J’s… obviously.)
  10. Go to Alcatraz (I’ve lived an hour away basically my whole life and have never been!!!)

What’s on your list?

Sip

Pimm’s Cup

June 21, 2013

Pimm's Cup

Now this is where I am kicking myself for not being more tech savvy, because this post calls for a video tutorial.  Why you ask?  Because today’s guest blogger is none other than my English pal Craig Hughes aka he has an English accent and therefore would make a pretty awesome narrator for this post. He is going to teach us how to make the famous English drink – Pimm’s… it is the most refreshing drink and is the perfect thing to whip up for your summer parties… so grab a pitcher, Pimm’s, and let’s get mixing! By the way, Craig originally was claiming this was a TOP Secret family recipe and couldn’t be coaxed into sharing it… but a couple glasses of Pimm’s later and he spilled the secret!

PS Don’t forget to read this with your best accent 🙂  Take it away Craig!

Pimms Cup

I have absolutely no clue about quantities… But I make it as follows:

  1. I put in enough ice to fill 1/3 of the pitcher.
  2. I tend to put about 1/2 a bottle of Pimm’s in there (that takes up 1/3 of the pitcher covering all of the ice).
  3. I then put in a bunch of fruit  (I use: 6 strawberries – the number of my position at rugby, an orange that is cut into 1/8’s, a lemon cut into 1/8’s, half a cucumber – sliced, a handful of mint leaves).
  4. Then, fill that bad boy up with Sprite.
  5. Now here’s the key move in this whole process:  Stir slowly for 32 seconds (not a second less or more).
  6. I’d then leave in the fridge for 30 mins so that the concoction can fuse together (I’d personally recommend watching cricket or rugby at this point whilst discussing the royal family).
  7. Now it’s time to serve.  I’d recommend putting ice in each glass before pouring.  I also would cut up more fruit that was not used originally in the pitcher and place that in the glasses (sometimes you don’t get a piece of every fruit you want when you pour… we don’t want to leave anyone disappointed).
  8. Grab your best mate, clink those glasses, say ‘Tally Hoeeee’ and you are away!
Domestic

When There is No More Sugar…

June 20, 2013

Every time I go to cook I’m guaranteed to be missing something – I ran out of sugar, I don’t have enough cream, I forgot to buy buttermilk… so I’ve become gifted at making substitutes for some of my standard “missing items.”

Cooking Substitutes

Now I’m sure the real thing is best… but here are some tips for when you’re in a pickle (or all out of them):

Now baking is tough because as they say it’s “a science not an art,” but for the most part you can substitute these healthy options in most recipes:

  • Applesauce: in place of butter, oil or sugar
  • Avocado: in place of butter (while I do cook with everything on this list, I must admit this is one I haven’t tried yet… but am going to! I want to try this recipe asap)
  • Greek Yogurt: in place of sour cream or mayo (I make aioli with it, put it on baked potatoes, pretty much use it for everything)
  • Rolled Oats: in place of bread crumbs (just whirl in your blender to create a fine powder and use on breaded chicken, etc.)

What substitutions do I need to add to my list?!

Tasty

Browned Butter Sugar Cookies

June 19, 2013

I wanted to make some treats for the people at work and what better way to say thanks than with browned butter and brown sugar?!

Cookies

Browned Butter Sugar Cookies

Adapted from Cookies and Cups

Ingredients:

  • 14 Tablespoons butter (FYI a cup is 16 Tablespoons)
  • 1 3/4 cups packed light brown sugar
  • 2 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 1/2 Tablespoon vanilla

Instructions:

  1. Melt butter over medium heat and constantly swirl for 8-10 minutes until it turns deep brown.  You’ll see little brown flecks at the bottom of the pan… I would pull it off the heat then (because it will burn in no time!). Once brown, let cool for 10 minutes. 
  2. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
  3. Add brown sugar to the butter. Mix until smooth.  Add in the eggs and vanilla. Mix until combined.
  4. Preheat the oven to 350 degrees.
  5. Fold the butter mixture into the dry mixture.  Refrigerate for about 15 minutes. It will turn your dough from gooey to firm.
  6. Remove dough from fridge and roll dough into small golf ball size balls. Sprinkle with brown sugar
  7. Bake for 10 minutes on a Silpat lined cookie sheet.
  8. The cookies will come out a little puffy but will deflate into the chewiest, tastiest cookie in a matter of minutes.  Enjoy!

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