bloody mary

just a beautiful image and no bulky recipes to give you some inspiration for your weekend libation. i know we've already discussed bloody mary recipes here but if you don't feel like whipping up a batch from scratch, these guys make a delicious spicy mix that we just discovered and adore! like we said before, don't forget the mean beans from rick's picks and a dash of our homemade worcestershire. can't wait to start cooking out of this cookbook that we just picked up - maybe we'll be sharing some of our favorites very soon. just bought one of these today and we're so excited to make our first cup of siphon brew with some blue bottle retrofit beans!



the artisanal and local cheeses out there are endless and we love trying everything we can. we were inspired by this ricotta made in brooklyn and this recipe in bon appetit from andrew carmellini to try making fresh ricotta from scratch. it's so easy to make with only three ingredients and so incredible to watch come together! why have we never done this before?! so now we have this beautiful homemade cheese - what to do with it? how about a little crostini - ricotta is a great base for showcasing lots of different flavors but we chose to make an onion jam. make both of these ahead of time and assemble the crostini for a delicious & simple appetizer.

just read about an urban winery opening in brooklyn this fall - looks like fun and you can take hard hat tours while the building is under construction! excited to check out this surf art exhibit at three different galleries in chelsea - but hurry cause the show ends august 6.

Fresh Ricotta & Onion Jam Crostini

for onion jam:
2 tbs olive oil
2 cups finely chopped red onion
2 cloves garlic, chopped
1 tbs grainy mustard
1 tsp worcestershire (preferably homemade)
1 tbs brown sugar
1/4 cup balsamic vinegar
in a small saucepan, heat oil and saute onion until translucent, about 8 minutes. add garlic and cook 1 minute more. stir in mustard, worcestershire, sugar and vinegar and cook until slightly reduced. cool completely.

for crostini:
1 whole wheat baguette
1 cup fresh ricotta (see recipe)
salt & pepper
olive oil
1 cup onion jam
slice baguette and toast in the broiler or grill until golden brown. place a tbs of ricotta on each slice of bread, season with salt and pepper, drizzle with olive oil and finish with a spoonful of onion jam. enjoy!


chocolate & ginger

as you've probably figured out by now, we love ginger - in our cocktails, in our scones, in our parfaits, and on and on. candied ginger is a wonderful sweet & spicy addition to almost any baked good. recently, we were looking for a healthier option for late night chocolate cravings (or mid afternoon or first thing in the morning!) and stumbled upon this simple recipe from whole living magazine, formerly body & soul. it's a perfect combination of chocolate, spicy ginger and crunchy biscotti to satisfy any craving and great to keep in the cupboard in case of emergency!

on a new york side note, we're excited to check out the New Amsterdam Market this weekend and can't seem to resist the coconut cookies from here every time we walk by!

Double Chocolate & Ginger Biscotti
(adapted from Whole Living)

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 egg, plus 1 yolk
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup olive oil
1/2 cup walnuts, coarsely chopped
3 oz dark chocolate, coarsely chopped
1/4 cup finely chopped crystallized ginger
preheat oven to 350 degrees F. line a baking sheet with parchment paper. in a medium bowl, whisk together flours, cocoa powder, baking powder and salt. in the bowl of an electric mixer, beat egg, yolk and sugar until fluffy. beat in vanilla and oil until combined. with the mixer on low, beat in dry ingredients until combined. fold in walnuts, chocolate and ginger with a spatula. with moistened hands, shape the dough into 2 logs, each about 9x2 1/2-inches. bake until set on top, about 20 minutes. cool 10 minutes and reduce oven to 325 degrees F. transfer logs to a cutting board and slice into 1/2-inch thick slices. bake 10 minutes per side until, crisp and cool completely on a wire rack. store in an airtight container for up to a week. enjoy!



where have we been?! it's been a busy several weeks of working, traveling, long train rides, catching up with friends, more working, eating bbq, laying on the beach and having amazing adventures. had a wonderful time food styling a cookbook with two amazing women - photographer ann stratton and prop stylist pamela duncan silver - beautiful images and a fun project i can't wait to share. we also took a long train/road trip to the beaches of north carolina for the fourth of july and then enjoyed some wonderful authentic bbq in durham & chapel hill. illegal fireworks on the beach, lots of icy beer from a can, flaky biscuits with salty country ham, vinegary pulled pork and lots sweet tea were just a few of the amazing things north carolina had to offer. but now we're finally home for a bit, happy to be back in this amazing city and back in our kitchen, inspired by our recent adventures. hope everyone is staying cool and eating lots of ice cream!