Tuesday, July 16, 2013

Macaron Madness

Macarons seem to be quite the trend these days - especially as gifts like the spectacular ones from Laduree - much less messy than a Cronut, and probably less expensive! I set out to see if I could tackle the Macaron, with a very open mind. Being admittedly type A, these "challenges" are what I live for, but they do kind of look little colorful circles of delicious painstaking (painful) work. I decided to start with Martha Stewart's Macaron recipe - after all - who better on a detail oriented task than Martha? Two days and about 60 Macarons later, I think I have some tips to Macaron success for those of us who aspire to Laduree heights! You can really make these any flavor or color, or just start with a plain batch to learn the steps. I did Lemon with Lemon buttercream, Orange with orange buttercream, and Almond (using almond extract). Get le scoop after le jump

Saturday, July 6, 2013

The Ultimate T.A.B.L.E. Sandwich

Ok. You can have your BLT, I will take a TABLE. That's right - Tomato, Avocado, Bacon, Lettuce, Egg. This is a two meal sandwich - you should probably skip breakfast. Like with my Gour-Maybe Grilled Cheese, the key is amazing ingredients: Heirloom Tomatoes, Haas Avocados, thick slab Bacon, Boston Lettuce, and a freshly fried Egg (over easy). I put mine on grilled Sourdough (from a bakery), and don't skimp on the mayo, or on the salt and pepper. If  you start with quality ingredients, you'll end with an unforgettable sandwich! This is more a methodology than a recipe, as everyone pretty much knows how to make a sandwich... RIGHT? Get the recipe, after the jump!

Tuesday, July 2, 2013

Summery Potato Salad With Chives and Scallions

This might be the easiest and most delicious potato salad you could ever make, which is perfect if you are planning on making something to take to a 4th of July party (or if you just want an amazing cold side for lunch or dinner anytime). If you aren't a fan of chives, scallions and mustard (your loss), then I have another great potato salad recipe here! I adapted this recipe from the recent Bon Appetit, featuring Eric Ripert, so you know it's got good bones. It essentially starts with homemade mayo (the tang is key - so don't substitute and don't be afraid) then just mixes in potatoes and chives and scallions and a little mustard! Voila! I think the key to the flavor is letting the potatoes sit in the dressing. I'd make this ahead, and let it chill overnight or at least 4-6 hours before serving. It's truly amazing! Get the recipe, after the jump!