Grizzly Peak

Yesterday I came across a recipe that instantly transported me to my college days in Ann Arbor:

 Peanut Butter-Toffee Cheesecake Brownies

(It's no wonder I gained the Freshman 15)

Although these brownies aren't the same as the 'black and tan dessert' offered at the Grizzly Peak, one of my favorite Ann Arbor establishments, the core elements of brownies and cheesecake are the same and have a lasting effect.  (Mentally and physically if you don't work out).

They are my new fav.

PC: Pillsbury

Wildfire, Where art thou?

New York boasts some of the greatest restaurants in the world but one thing it lacks is my favorite chain of all time-Wildfire.  Wildfire is one of those restaurants where everyone knows your name (or at least my name, because I'm on their wall of fame). Is anyone out there (Lettuce Entertain You)? Will you please open shop in NYC, preferably downtown on the West side? I will become your best customer.

Since I have a feeling that it's not opening anytime soon, [sigh], I often recreate their chopped salad (roasted chicken, avocado, tomatoes, blue cheese, bacon, scallions, corn, tortillas strips with a side of citrus lime vinaigrette and ranch and a baked sweet potato) at home and even though it holds me over, it's nothing like the real thing. 

Here's the salad:

Luckily they sell their citrus dressing online. Buy it here.

And here's a similar bowl/chopper that they use at the restaurant for your own use:

Tree Spirit Bowl and Chopper:

PC: Lasplash, Lettuce Entertain You, Bed Bath & Beyond

"Float like a butterfly, sting like a Bee" -Muhammad Ali

PC: Porter House Designs, confetti.uk, Housetohome.com, Martha Stewart,  Nancy J Ciralsky Designs

Winter Wonderland

PC: Jessica Claire

My kind of shooters:

PC: My Sweet and Saucy

DIY Inspiration

PC:

1, 2, 3, 4, 9: Martha Stewart Weddings, 5: Wedding Style Guide, 6: Country Living, 7: Corbin Gurkin via Duet Wedding, 8: Kate Headley  

When life throws you (leftover) cookie dough...

Make Chocolate Chip Ravioli!

How to make it:

Start by rolling leftover sugar cookie dough into circular pieces.  Add about a teaspoon of your leftover cookie dough to the center.  Brush the sides with water with a pastry brush.

Top with an additional circle:

And seal with a fork:

Bake at 350 degrees until done. 

And serve with chocolate sauce!

PC: Clumbsy Cookie

Out with the Old, In with the New

FINALLY! (Stylish) Oven, broiler, and dishwasher-safe dinnerware that will make entertaining a cinch. Thank you Le Creuset.

PC: Sur La Table

H2O Savvy

I feel like water pitchers are often overlooked by the common entertainer.  It's as if they're an afterthought since most people like to secure their dishes/flatware before doing the extras.  Well, let me just tell you that after registering and entertaining dozens of times, you should invest in a pitcher that matches your dishes because water is indispensable to a meal, adds a nice amount of charm to your table, and, do you really feel like running to the kitchen to fill up everyone's glasses? Spend your energy on something else-like your guests.  

Here are some cool pitchers on the market:

Michael Aram Black Orchid Pitcher:

(I still like Michael Aram even though he has saturated the market)

Simon Pearce Woodbury Pitchers: (what I use)

Juliska Large Amalia Pitcher:

Nambe Serenity Pitcher: (might be a little too tall for my liking)

Nambe Bias Pitcher (cool for the ultra-modern entertainer)

And in case you have some unintelligent guests: William Yeoward's Country "Ice Water" Jug

(hopefully you don't have either)

PC: Gracious home, bloomingdales,

Best Ever Flank Steak!

I originally went to the store with a detailed menu planned out in my head (skirt steak tacos, honey chili corn on the cob, guacamole) and came home with something entirely different: flank steak... I guess I could have turned my tacos into fajitas but instead decided to try my friend Bibby's 'best ever flank steak' from my trusty bachelorette cookbook (there's nothing like girlfriends). 

Since flank steak (aka Bavette) is a significantly tough meat, you should really try to marinate overnight if you can.  I only marinated mine for 8 hours and it was still tender and delicious.  I served it with sweet potato wedges and a last minute spinach salad with ingredients I had on hand (raspberries, candied walnuts, and balsamic vinaigrette). The meal was delicioso!

The recipes:

Best Ever Flank Steak

(serves 2-3)

16 oz flank steak

1/4 cup soy sauce

2 tsp honey

2 tsp ground ginger

2 tsp lemon zest

2 garlic cloves, chopped

1 oz sherry vinegar

pinch of red pepper flakes

2 tsp olive oil

salt/pepper

The night before: Score the meat and add all the ingredients to a ziploc bag.  Refrigerate overnight.

Next day: Preheat the broiler.  Broil on aluminum foil for approximately 4-6 minutes per side, turning once.  Allow meat to rest for 2-3 minutes to lock in the juices.  Carve and serve!

Sweet Potato Wedges

3 medium size sweet potatoes

2-3 tbsp olive oil

1/2 tsp ground coriander (great on all potatoes)

1/4 tsp hot chili flakes

1/2 tsp salt

pepper

1 tsp dark brown sugar (enough to coat the potatoes)

1/4 tsp chili powder

Cut the pototoes lengthwise into wedges.  Toss on a baking sheet with other ingredients.  Bake at 400 for 40 minutes, turning the potatoes half way through.  Check for doneness around 35 minutes.

Spinach salad:

Toss spinach leaves, fresh raspberries, candied or plain walnuts with balsamic vinaigrette. 

Enjoy!

Dinner Party!

This past weekend I prepared a feast for my brother and sister-in laws as a thank you for hosting me (and my husband) in the Hamptons for the weekend.  Here is what was served:

The Appetizers:

Grilled Shrimp Cocktail with lots of horseradish in the cocktail sauce:

(Shell and devein shrimp. Season with salt/pepper.  Throw on the grill for 2-3 minutes on one side and about 30 seconds on the other.  Test for doneness.  Serve with cocktail sauce loaded with prepared horseradish)

White Bean and Pancetta Pizza:

Locanda Verde-Style Ricotta and Grilled Country Bread with Honey:

Second course:

Frisee Aux Lardons: (one of my favorite salads ever)

Main Course:

Strip Steaks from Allen Brothers:

Grilled Veggies:

(Throw your favorite veggies on the grill and top with a bit of olive oil and salt/pepper)

Dessert:

Monkey Bread (with Vanilla Bean Ice Cream)

(Pillsbury-style)

The meal was a slam dunk! The homemade margaritas may have affected their judgment, but I'll take it!

PC: smitten kitchen, food & wine, wonggawei's flickr stream, gourmet.com, anotherpintplease, floydthefoodguy.com, preparedpantry.com

'The Little Bee' by Chris Cleave

I just finished 'The Little Bee,' the story of a young, Nigerian refugee who escapes a harrowing fate in her homeland for England where she seeks help from the only English couple she knows (who also share a part of her tumultuous past).  Little Bee instantly sucks you into her morbid reality while putting things into perspective with her witty sense of humor... Ultimately the book shows the humanity can prevail. 

Serving ideas:

Sarah's Eggs (Quiche)

Andrew's Amaretto Cookies:

Little's Bee's Honey Tea Spoons:

(Pair with some tea to soothe the soul)

Click here to enhance your book club:

PC: A Sweet Pea, Food Network,