Recipes

Caramelized Brussels Sprouts with Lemon

Posted by on Mar 28, 2013 in Blog, Eat, Recipes | 1 comment

Caramelized Brussels Sprouts with Lemon

You know how I know kids are dumb?  Because they don’t like brussels sprouts – clearly the most delicious of all vegetables.  But, serve them these and they may happily trade in their tater tots for a bowl of green goodness. Not only do brussels sprouts have substantial anticancer properties and boost DNA repair in cells, these little gems are just fucking delicious.  Period end. Yes, there a million ways to jazz up these babies – roasted, stir-fried, sauteed with butter, marsala wine, raisins, you name it.  But, when they taste so amazingly stupendous on their own, it’s not necessary to hide their flavor.  A touch of lemon, a pinch of sea...

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Roasted Pear Salad with Maple Vinaigrette

Posted by on Mar 21, 2013 in Blog, Eat, Recipes | 3 comments

Roasted Pear Salad with Maple Vinaigrette

Ok, so we’re nowhere near Fall – although with time moving at breakneck speed, it will be 2017 in about nine minutes – so pears may not be as abundant as they will be in a few months, which is strange to me as pears seem like such a Spring food, don’t they?  Sweet and supple, bright yet buttery, pears make meals better.  Plus, with a boat load of health benefits, pears are simply perfect every day of the year.       Pears make a wonderful fruit to have on hand as often as possible.  They’re pretty to look at.  Well, they are.  Look at that picture, it’s practically an Herb Ritts photo shoot up there.  But, more...

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Cookies & Cream Icebox Cheesecake

Posted by on Mar 13, 2013 in Blog, Eat, Recipes | 0 comments

Cookies & Cream Icebox Cheesecake

“Something this good shouldn’t be so easy to make,” Charlotte tells me, referring to this stupidly delicious looking icebox cake. “You cannot screw this up. As long as there is cream cheese filling and cookies, anything else can happen and it won’t matter,” she goes on to say, implying you can switch up the type of cookies and nobody will really give a good goddamn as long as it tastes like sugary sweet magical goodness.     It makes sense that the icebox (or refrigerated) cake is derived from the trifle and, of course, the charlotte. Introduced during WW1, the icebox cake was huge during the 20s and 30s – although,...

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Tomato & Bread Soup

Posted by on Mar 4, 2013 in Blog, Eat, Recipes | 0 comments

Tomato & Bread Soup

“This is a cheats pappa al pomodoro. I’m sure it would make some Italian grandma turn over in her grave. But it comes together super fast and is super satisfying, so it works perfect in my house” so says Charlotte.  All I know is this super satisfying soup is fresh and delicious and vegetarian to boot.  Be sure to get some really fantastic bread – like a fresh baguette – and high quality Parm Reg…if it comes in a green can then, my friend, you are not on the right track.  Come to Artisan Cheese Company and I’ll hook you up.     Tomato & Bread Soup Recipe and photo by Charlotte Abrams serves 4 3 tablespoons extra...

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Maple-Cinnamon Almond Bars

Posted by on Feb 27, 2013 in Blog, Eat, Recipes | 2 comments

Maple-Cinnamon Almond Bars

Normally I just swill maple syrup straight from the bottle, but now that Char has introduced me to this, like, six-second recipe, I now consume massive amounts of maple via these fluffy and dense little breakfast bars.  Note – this breakfast bar also escapades as a lunch snack and a dessert cake. I’m not sure what the facts are, but I like to tell myself that maple is a safe form of sugar.  Yes, I know that anything that comes in syrup form probably shouldn’t be touted as a health food, but given the recent scares over agave and brown rice sugars – I’ll take my chances with tried and true maple, known for being an easily digestible and...

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“The” Corn Casserole

Posted by on Feb 18, 2013 in Blog, Eat, Recipes | 1 comment

“The” Corn Casserole

This recipe is going to ruin your life.  You will annoyingly force it on friends and family – which they will be ultimately beyond grateful for.  You will figure out ways to include it in every meal – ‘Of course corn casserole goes with fish tacos!’ ‘I couldn’t imagine blueberry pancakes without a side of corn casserole!’ ‘Ya know what would go great with your birthday cake?  Corn casserole!’  And you will stay up nights wondering how many times you can sneak open the fridge before your boyfriend notices that you spent the evening prowling around the refrigerator like a semi-rabid raccoon. It’s sweet....

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Asian Wings

Posted by on Feb 14, 2013 in Blog, Eat, Recipes | 0 comments

Asian Wings

What is it about wings?  They’re messy, they’re small, they often get stuck in your teeth, but dammit if they aren’t one of the best things about living in America.     These wings are everything you could want in a meal.  A little spice from the Sriracha, a little sweet from the honey, a little toasted goodness from the sesame oil and a little zing from the ginger – these wings have it all.  Assuming you dig Asian flavors. And wings over drumsticks.  If you think you’d prefer deep fried drummies, welp, you’re wrong.  Give these a shot.  I promise you’ll be a convert by your second bite.     Sticky...

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SemiSweet & Sometimes Salty Fudge

Posted by on Feb 11, 2013 in Blog, Eat, Recipes | 0 comments

SemiSweet & Sometimes Salty Fudge

When Charlotte told me she was making fudge for her hubby, my body went into an involuntary spasm of nose scrunching, grimacing and shoulder shrugging. I mean, really, who gives a shit about fudge, right? Most of us rank fudge at the bottom of the pile. It’s not that it’s disgusting, it’s just that it’s not not disgusting. Generally some misshapen amorphous blob, fudge often leaves you disappointed. And very, very thirsty. But not this fudge. Perhaps we shouldn’t call it fudge before people start overlooking this recipe, subconsciously thinking ‘Ew, what the fuck? Fudge?’ Let’s just call this a super rich, super thick...

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Cinnamon Tea

Posted by on Feb 4, 2013 in Blog, Do, Make, Read, Recipes, Websites | 0 comments

Cinnamon Tea

Friends, I don’t think we are ingesting enough cinnamon in our daily lives.  I’m certainly not, at least.  And I really can’t recall the last time I saw a friend sitting down with a nice bowl of cinnamon.     What’s our problem?  It tastes rich and heady and is just the teensy tinsy-est bit of spice.  It gives desserts a warmth, it adds depth to fruit and can even be used in savory dishes like quiche or lamb.  Plus, cinnamon has, like, legitimate super powers.  Chinese medicine and Ayurveda have been revering cinnamon since forever – considering it a magic wand for ailments from colds to cramps.     Here’s...

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Strawberry Cookie Cake

Posted by on Feb 4, 2013 in Blog, Eat, Recipes | 1 comment

Strawberry Cookie Cake

It’s one part cookie and one part cake.  It’s yumminess runneth over with fresh strawberries.  What more needs to be said? I guess this …..Spending a few hours in the fridge creates a moist strawberry layer between the cookie-cakes. And there’s a whole pound of strawberries in there, by the way. A whole pound! So, essentially, you are just eating a ton of fruit.  Enough fruit to cancel out the butter and sugar, for sure.       Strawberry Cookie Cake Recipe by Charlotte Abrams 2 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 4 tablespoons unsalted butter, softened 2 ounces...

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