I decided to make a pizza using some leftover green heirlooms as well as the famous green, kale, to make a delicious summer market flatbread.
So the next time you are at the market, collect a variety of veggies and make a veggie collage on your pizza--a delicious creation that you won't be able to resist.
Stone Hollow is one beautiful place--we went out a few weekends ago to scout for a future photo shoot we are planning in a couple of weeks...take a peek :)
Y'all, I have settled back in the South for a little bit. What does this mean?? Awesome bbq, fried chicken, sweet tea and an apartment with a kitchen...this girl isn't kitchenless anymore!
To begin my Alabama adventure, I figured I would start this new chapter off with a twist on classic Southern sweet tea. This citrus-spiced sweet tea from
will be the perfect welcome home drink.
Southern Spiced Tea
Recipe by: Charleston Receipts
Total time: 15 minutes
Servings: 18 cups
8 cups boiling water
4 tea bags
6 oranges, squeezed
2 lemons, squeezed
1 tsp. ground cloves
2 cups sugar
8 cups water
1. Steep tea bags in 8 cups of boiling water for 5 minutes.
2. In a separate saucepan, heat 8 cups of water and 2 cups of sugar until the sugar dissolves.
3. Squeeze oranges and lemons.
4. Add simple sugar, cloves and fruit juice. Serve tea chilled.
With graduation coming means moving on to new adventures, and that new adventure is taking me back to the South--aka Alabama--where I will begin a fellowship in food styling, recipe testing and recipe development while singing Sweet Home Alabama all Summer long ;) I am thrilled at the opportunity and look forward to coming back to NYC soon with new skills and experiences! SO...I guess I should begin drinking some good old sweet tea again--BAMA here I come!
Why was I so excited? Because I was helping to serve hors d'oeuvres to chefs I have been dying to meet my entire life.
So the evening began with me starstruck walking into Lincoln Center.
We first began with a half of an entire pig (I'm not joking...), and broke down the different cuts of meat using a butcher's saw.
The past two weeks, I had the lovely opportunity to take a brewing and mixology class. The first lecture was brewing--I learned how to make beer in my own home. We learned about hops, malts, fermentation, tools, the list goes on. Talk about a true science.
I was a little skeptical about the flavor of home-brewed beer, but surprisingly, it was very smooth and delicious--you could barely notice the difference (the middle glass pictured above).
The following week, we had a cocktail lecture...this is where class became a little too fun (if I need to say anything else). The bartender had us sample the different categories of spirits, as well as different mixed drinks made with those spirits. We learned about all different gins, rums, tequilas, vodkas, the list goes on and on. Finally at the end of the night, the bar was open to us to customize our own cocktail. I made a ginger mint cocktail with vodka and a hint of lime, delicious (not the cocktail pictured below).
I had a great time and learned not only how to make beer and cocktails, but also how different beers and spirits are able to complement food. I highly recommend a class if you can find one in your spare time!
So first I began my weekend with a fabulous meal at Amanda Freitag's reopening of Empire Diner in Chelsea. I had been anticipating this night for two weeks already, and I wasn't let down. First of all, the ambiance, AMAZING. Don't think neon lights diner, think dark, cosmopolitan, 2014 diner with vintage accents--so much love. And also, any diner with a huge mural saying "EAT" on the outside of the building is obviously calling your name, luring you in to eat some sweet potato chili fries.
Next time you eat an apple, cut it into slices and rub it with a lemon. The lemon juice cuts the tartness out of the apple (especially Granny Smith) and all that is left is pure, sweet apple flavor. DELISH.
Next thing you know, we have evacuated the building and are standing on the side of the busy NYC road. It was an awesome sight though--honestly most people turned and looked at each other saying they were blinded by the sea of white chef coats. Over 100 students outside, crowding the street in a blob of white. A vision of culinary madness.
Don't worry, there was no fire. Just smoke coming from the boiler room.
Anywho...Friday was cheese day. We made cheese, ate cheese, cooked with cheese, you name it and cheese was there to help us out. It was a blast learning to make ricotta (pictured below) and mozzarella.