style fare

Spaghetti with Crab, Lemon, Chili Flakes, Chives and Cream

noreply@blogger.com (style fare) — Wed, 03 Apr 2013 15:30:00 +0000

Don't let that calendar fool you. It may say April and it may technically be spring, but it's most definitely still hovering in the 30s outside. I'm so over this weather!

It's precisely this spirit of defiance that led me to a favorite pasta dish I normally enjoy during warmer months. Sweet crab meat needs no reason to get gussied up, but it plays nice here with bright lemon flavors, mild and grassy chives (my favorite) and just the faintest kick of underlying heat. A touch of heavy cream gets infused with both the juice and zest of the lemon, rounding out a nice, velvety sauce.

I'm basically willing warmer weather to arrive with this dish. Let's hope it works!

Spaghetti with Crab, Lemon, Chili Flakes, Chives and Cream
Serves 2

8 ounces dried spaghetti
Kosher salt
1/4 cup extra-virgin olive oil, plus additional for serving
1 tablespoon butter
2 teaspoons garlic, minced
1/2 teaspoon crushed red chili flakes (red jalapenos also work really well here!)
8 ounces lump or flake crabmeat, picked over for shells
1/4 cup lemon juice
Zest of 1 lemon
1/3 cup heavy cream, room temperature
1/4 cup chives, minced, plus additional for serving
Salt and freshly cracked pepper, to taste

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1/4 cup of pasta water.

While the pasta cooks, heat a large skillet over medium heat. Add the extra-virgin olive oil and butter. When the butter starts to foam, add garlic and crushed red chili flakes and stir until fragrant and garlic is light golden brown, about 30 seconds. Add the crab, lemon juice, lemon zest and heavy cream. Heat through gently, taking care not to break apart the meat too much, about 2 minutes. Season generously with salt and freshly cracked pepper.

Add cooked pasta and chives to the skillet and gently toss to coat. If sauce looks dry, add reserved pasta water, bit by bit. Plate the pasta, drizzle with extra-virgin olive oil, top with chive garnish and season with freshly cracked pepper. Serve immediately.

Lemon Madeleines

noreply@blogger.com (style fare) — Wed, 13 Mar 2013 14:00:00 +0000

Sweet, beautiful madeleines. I'm so surprised I haven't blogged about these before, considering just how much I love them so. I'm not sure there's anything more perfect than a madeleine in the pastry world - they're simple to make, satisfy both cookie and cake cravings and have charm for days! I guess the fact that you need a madeleine-specific mold might be a minor inconvenience from readily enjoying these petite treasures at home, but I'll tell you now it's worth every penny.

I prefer my madeleines to fall precisely on that fine line straddling cookie and cake: a nice, crunchy and caramelized exterior that yields to a soft, lemon-scented sponge center. I know the beautiful fluted edges are what get all the attention, but I quite like the adorable, yellow 'hump' side, too! ;)

In any lemon madeleine recipe, I cheat and add not just the zest, but a generous squeeze of juice too. Not only does it impart flavor, but I think the acid also gives the batter a nice tangy kick. This would also be delicious using Meyer lemon for a slightly more sweet result, or even orange. Enjoy with or without confectioners' sugar!

Lemon Madeleines
Adapted from Epicurious.com

Makes about 20

2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
Pinch of salt
1 cup all purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar, optional

Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon zest, lemon juice and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.

Heart-Shaped Macarons

noreply@blogger.com (style fare) — Thu, 14 Feb 2013 14:30:00 +0000

Happy Valentine's Day, dear readers! I hope your day is filled with lots of love, laughter and sweets. :) This year, I decided to make some heart-shaped macarons for my special O. I've never made a non-round macaron before and frankly, meringues in general always get me nervous; but after a couple of tries, I think I finally *got* it and I'm quite happy with the result!

I know macaron-making can be a scary-seeming task, but it is the quintessential "practice makes perfect" exercise. I mean let's be honest, I still have a long way to go before mine are "perfect," but I kind of love the mismatched shapes and wonkiness - true love, right there. ;)

One note: there's so much talk about precision and measuring out individual ingredients by weight when it comes to macaron (and baking in general), but my experience yielded satisfying results, so I'll just stick to what worked for me - for now!

Have a go and enjoy admiring your handiwork when they're finally done! xoxo

Heart-Shaped Macarons
Standard macaron recipe very loosely adapted from Martha Stewart

1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar (optional, I didn't use it)
1/4 cup superfine sugar (I used regular sugar)
2-3 drops of red food coloring for this shade of pink - I think going darker would be gorgeous, too!

Sift confectioners' sugar and almond flour 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, if using, and whisk until soft peaks form. Reduce speed to low, then add (superfine) sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Add food coloring, if using, and gently stir in with spatula until color is fully blended. Sift flour mixture over whites in 3-4 batches, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe heart shapes 1 inch apart on parchment-lined baking sheets. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for about 1 hour until a "skin" forms and they're no longer tacky to the touch (could take less or more time, depending on the humidity). Reduce oven temperature to 300 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes (mine took closer to 15! You'll know they're ready when they come off the parchment easily and without any resistance). After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 300 degrees.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Sandwich 2 same-size macarons with 1 teaspoon filling (see below). Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Cream Cheese Buttercream Filling
4 ounces Philadelphia cream cheese
4 tablespoons unsalted butter, room temperature
5 - 7 ounces confectioners' sugar, to your taste
Few drops of lemon juice, optional (I'm a freak and love to put lemon in my cream cheese frosting!)

Beat the cream cheese and butter until smooth. Add confectioner's sugar and mix until incorporated. Add lemon juice, if using, and taste. Pipe into a small pastry bag or quart-sized Ziploc with about 1/4" of the corner snipped off.

I used a liquid food coloring this time, but gel and powder also work

Use a bench scraper to help push the meringue down your pastry bag

Forming a 'skin': these stragglers made it onto the second baking sheet - I loved their wide shape best!

I see feet!

Ready to accept filling

Happy Valentine's Day! Share the love!

Heavenly Semlor: Swedish Lenten Buns

noreply@blogger.com (style fare) — Tue, 12 Feb 2013 19:00:00 +0000

Well, it's that time of the year again - Fat Tuesday! While neither O nor I observe any of the religious traditions, we are always willing to use the days leading up to Lent as an excuse to indulge in all our semlor dreams!

Semlor (semla is the singular form), or Swedish lenten cream buns, are commonly eaten throughout Scandinavia around this time of year, enjoyed either plain with whipped cream (as we prefer it) or in a bowl of warm milk known as hetvägg ("hot wall"). They are slightly sweet, cardamom-scented buns (bit similar to brioche), filled with a delicious almond paste (mandelmassa) filling and topped with freshly whipped cream. Semlor are heavenly and I can eat them non-stop!

These buns are pretty straightforward to make, but they are time consuming - mostly in inactive cooking time as you wait for the dough to rest and rise multiple times. It's a perfect way to while away a weekend day with loved ones. O really took charge in test driving a couple of different recipes from Swedish sources recently and we were quite happy with the results. Unfortunately, with fresh yeast being so difficult to find around here, I'd really like to create and perfect a version that uses your everyday dry packet version. Here is a recipe that's not too unlike ours with good reviews, for those keen on trying these out for themselves soon!

Swedish Semlor
Adapted via AllRecipes - to test and perfect this version soon!

2 eggs
2/3 cup butter, melted
1 1/2 cups warm milk (70 to 80 degrees F)
1 (.25 ounce) envelope active dry yeast
5 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cardamom (we always grind fresh pods here, makes all the difference in the world!)
1 cup all-purpose flour
4 teaspoons baking powder

1/2 cup, or as needed
5 ounces almond paste, or mandelmassa (see below)

2 cups whipping cream
2 tablespoons white sugar
Confectioners' sugar for dusting

Almond Paste / Mandelmassa
2 cups blanched almonds
1/4 cup confectioner's sugar
1 TB butter
*Grind almonds to a powder in a food processor. Add confectioner's sugar and butter, and process to paste consistency.

In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast over top and allow to soften for 5 minutes. Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.

Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.

Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in almond paste until smooth. Add additional milk if needed until the almond paste filling is nearly as soft as pudding.

Whip cream with 2 tablespoons sugar to medium peaks (not too hard!). Fill each shell with a spoonful of marzipan filling. Pipe or spoon whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.

Enjoy them before they disappear!

The Best Granola Ever

noreply@blogger.com (style fare) — Wed, 30 Jan 2013 15:00:00 +0000

Put your wallet away and step away from the store granola.

When I first met this granola recipe, it stopped me dead in my tracks. Up until that point, I had been buying what I deemed pretty mediocre granola at exorbitant prices, prices that really just seemed to creep higher and higher each time I visited my local store. I don't mind paying for a superior product, but something always seemed to be lacking for my tastes: too sweet, too hard, too mushy, I could go on. My quest for the perfect granola finally ended with this recipe, tweaked from Early Bird's Farmhand's Choice version, which was shared on The Martha Stewart Show. After making this endless times, I finally found exactly what I like - crunchy (more "dry"), slightly sweet, a touch salty with tart bursts. This is it!

I love granola best in its original, snacking form; but it's delicious over Greek yogurt, sprinkled with berries and a light drizzle of unfiltered honey. Splurge vs. Steal, optional. ;) Enjoy!

The Best Granola Ever
Adapted from Early Bird Foods

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled (I'll use roasted if I can't find raw)
1 cup unsweetened coconut chips (the large, beautiful flakes!)
1 raw pecans, coarsely chopped (I think the pecans MAKE this granola!)
1/2 cup sliced or slivered blanched almonds
3/4 cup pure maple syrup (Grade B has a nice, rich flavor that's good for baking)
1/4 cup extra-virgin olive oil
1/2 cup dried sour cherries
Coarse salt: 1 teaspoon, pre-baking + more to taste, post-baking

Preheat oven to 300 degrees.

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans and almonds in a large bowl. Pour maple syrup and olive oil in a measuring cup, add 1 teaspoon salt and stir. Add liquid mixture to bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45-50 minutes.

Remove granola from oven and season with additional salt to taste (I use at least another teaspoon). Gently mix in dried sour cherries. Let cool completely before serving or storing in an airtight container for up to 1 month. (It won't last that long!)

Quinoa Fried Rice

noreply@blogger.com (style fare) — Thu, 24 Jan 2013 16:00:00 +0000

When it comes to fried rice, my stomach simply knows no bounds. It's been a favorite take-out staple for me since my wee early days and I've grown to love all sorts of cultural iterations through the years. It's quite unlike me to veer too far from the original components (i.e.: rice), but in the spirit of trying new things, I thought, "Why NOT quinoa?" My experience with the superfood has always been positive and I've found I enjoy it best warmed through - just perfect for this application!

As with any fried rice, there's wide berth as to what goes in it; it's the perfect fridge clean-out dish. My version is particularly loaded with eggs and scallions (both cooked and raw) because those two ingredients happen to be my favorite in any good fried rice. Feel free to use what you have and let me know what combination works best for you!

PS: I would emphasize that eggs are probably the one MUST item for any good fried rice dish. Without, it's just a bit sad. ;)

Quinoa Fried Rice
Serves 2

2.5-3 cups cooked quinoa (follow package directions), cooled (it's important you start with cooled quinoa - stick in fridge for 30 minutes if necessary)
2 tablespoons neutral oil (vegetable, canola, peanut, etc.), divided
2 eggs, lightly beaten
1 shallot or small onion, diced
2 garlic cloves, minced
1 tablespoon ginger, grated
4 scallions, divided: 3 scallions, minced for cooking + 1 scallion, minced for garnish
1 cup diced ham or cooked meat (including Spam for you Asians out there!)
2 teaspoons soy sauce (use a light hand if your meat is salty)
1 teaspoon fish sauce
Salt and (lots of) black pepper, to taste

Heat a large non-stick skillet over medium-high with 1 tablespoon of neutral oil. When shimmering, add eggs and scramble to small pieces quickly. When almost cooked through, remove eggs from pan and set aside.

Return pan to heat with last tablespoon of oil. Add aromatics (shallot or onion, garlic, ginger, scallions), season with salt and pepper, and cook until fragrant and edges crisp up, about 1-2 minutes. Add the cooked ham or meat and toss together until everything is warmed through. (I personally like when every component has a crisped, slightly browned edge, YUM!)

Decrease heat to medium-low. Add cooked quinoa and scrambled eggs, mixing slowly and carefully until evenly tossed. Add soy sauce, fish sauce and lots of freshly cracked pepper. Taste and adjust saltiness with touch of salt or more soy, depending on your preference. Toss and plate, top with scallion garnish. Enjoy a big bowl alone or as a component of your dinner!

Classic Banana Bread

noreply@blogger.com (style fare) — Fri, 18 Jan 2013 15:00:00 +0000

Is there anything more inviting, more comforting, than a warm loaf of banana bread? I've expounded on my love of all things banana before, from Ina's peerless cream-cheese topped version to addictive banana cream pie (!with salted caramel sauce!), to my own blueberry banana birthday quick bread "cake." There's always room for a banana baked good in my life!

I thought I'd take a visit to the OG and test drive Flour Bakery's version of banana bread - I still haven't visited the famed Boston bakery, but Joanne Chang's reputation precedes her, so I knew I'd get something good. Plus, I had some very sad-looking bananas that couldn't possibly get any more black staring at me each time I passed the kitchen.

The result? Expectedly delicious and everything you'd want from a banana bread (would you expect anything less from a Harvard grad?). I especially loved the caramelized crust and the slight tang from the creme fraiche. It's your favorite banana bread elevated just a touch so as not to render it unrecognizable!

Try it this weekend if you want to take any languishing bananas out of their misery! I'd say they get even better in ensuing days (tightly wrapped, of course).

Flour's Famous Banana Bread
Courtesy of Chef Joanne Chang via FN

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Buttermilk Tea Cookies with Lemon Glaze

noreply@blogger.com (style fare) — Tue, 08 Jan 2013 15:30:00 +0000

One of my absolute favorite activities is flipping through cookbooks and flagging down all the delicious, as-yet-uneaten recipes living between the covers. When I close the book and see that the profile resembles more college notebook with its rainbow of Post-It tags, I know it's a keeper and it excites me to no end. ;)

One Girl Cookies provided that same joy. I've had this beautiful book for almost a year, but it had taken me nearly that long to finally crack open the spine and get baking! It's filled with gorgeous, cozy, homey recipes that are quite easy to tackle at home and share with anyone who has even the mildest sweet tooth. These divine buttermilk cookies - almost biscuit-like in texture - are right up my alley: simple, tangy and lemony through and through. Of course, I took the liberty of upping the amount of lemon zest called for, but I couldn't help myself! These absolutely live up to their name of being perfect teatime accompaniments and are just what the doctor ordered to brighten up a cold winter's day.

I'm so excited to pop into one of their Brooklyn storefronts sometime soon!

Notes: I used Meyer lemons, which are a bit more sweet, this time around because that's what I had on hand. I'm sure they'd be even more bright and fresh with regular ol' lemons. I also had some dried lavender hanging around and sprinkled just a touch on a few cookies because I thought they'd be pretty. :) They actually lent a nice, subtle floral note, but I wouldn't add anymore than I did.

Buttermilk Tea Cookies with Lemon Glaze & Poppy Seeds
(we skipped the seeds this time, but these would make the perfect cookie version of the popular muffin!)
Courtesy of One Girl Cookies via The Daily Meal

1 1/2 cups all-purpose flour
1/4 cup cornmeal
1/2 teaspoon grated lemon zest (I used the zest of a whole Meyer lemon)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup buttermilk

Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 1/4 cups confectioners' sugar, or more as needed
1/4 cup poppy seeds, for garnish

In a medium bowl, whisk together the flour, cornmeal, lemon zest, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, and mix on medium speed for 1 minute. Reduce the speed to low, and mix in 1/3 of the flour mixture and then ½ of the buttermilk. Scrape down the bowl. Add another 1/3 of the flour mixture and the remaining buttermilk.

Remove the bowl from the mixer, and fold in the remaining flour mixture with a rubber spatula until it is fully incorporated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.

When you are ready to bake the cookies, prepare the lemon glaze: In a medium bowl, whisk together the lemon zest, lemon juice, and confectioners’ sugar. The glaze should be as thick as glue. If the glaze is too thin, thicken it with additional confectioners’ sugar. Set it aside.

Preheat the oven to 350 degrees. Remove the dough from the refrigerator. Using a small cookie scoop or a spoon, place 1-tablespoon rounds of dough onto a parchment paper-lined baking sheet, leaving 1 inch between cookies.

Bake the cookies for 14-16 minutes, until they are golden around the edges. Let the cookies cool for 5 minutes on the baking sheet.

While the cookies are still warm, drizzle a small amount (about ½ teaspoon) of the lemon glaze over each cookie, and then sprinkle on 1⁄8 teaspoon of the poppy seeds. Transfer the cookies to a wire rack to cool completely.

Happy New Year!

noreply@blogger.com (style fare) — Wed, 02 Jan 2013 21:00:00 +0000

Homemade Korean ddukguk, or rice cake soup, traditionally eaten on New Year's Day

And just like that, it's 2013. :)

I'm so grateful to have my little home on the web and the chance to meet all you wonderful people as a result. 2012 truly passed at the speed of light and I'm hoping I can enjoy this new year at a bit more of a leisurely pace. Thank you always for your readership and your kind comments, notes and emails (please keep 'em coming, love hearing from you!). Here's to another year of eating well, sharing joy and loving life!

Much love, xo!
Hana

PS: I also just realized I'm a day away from style fare's 2nd blogaversary, so happy early birthday to me! ;)

Pretty Pretty Salad

noreply@blogger.com (style fare) — Wed, 28 Nov 2012 18:30:00 +0000

My goodness, this is a pretty salad! Nothing makes me happier than colorful vegetables and when I threw this together after rummaging through my fridge, I was pleasantly surprised at what greeted me. Who knew post-Turkey Day eating could be so beautiful? ;)

I'm a bit embarrassed by the lack of 'recipe,' but for anyone interested in re-creating this at home, here it is. I bet some toasted nuts would be a super delicious addition here!

My Pretty Pretty Salad
Serves 1

2 tiny candy striped Chioggia beets (or 1 very small one), raw, scrubbed and peeled - mine were the size of small radishes!
Small handful of berries (blueberries and blackberries here)
2 handfuls of arugula
Few shavings of a hard cheese, like Parmiggiano
Leftover vinaigrette (If you don't have any, here's a simple one: 1tsp Dijon mustard + 1TB vinegar of choice. Whisk in 2TB-3TB olive oil. Season with S+P.)

Using a very sharp knife or mandoline, cut super thin slices of raw beets. Put them in a small bowl and add a bit of vinaigrette to macerate (soften) slices a bit, even just 5-10 minutes helps. Lightly dress greens, add shaved beets and berries. Top with shaved cheese and freshly cracked pepper.

Introducing Luvocracy

noreply@blogger.com (style fare) — Tue, 27 Nov 2012 17:00:00 +0000

Hi Julia and Christine!

Hope everyone had a lovely Thanksgiving! Believe it or not, I still feel full from all the great eating I did over the long weekend. :)

I recently had the pleasure of sharing a colorful breakfast with two of the brains behind Luvocracy - Luv what? Yes, I asked the same myself. Luvocracy's a new social e-commerce site that pretty much marries the best aspects of Pinterest and Amazon. Members - like me! - post a range of curated collections that make it extremely easy to shop their unique, luv'd recommendations. Honestly, I'm pretty flattered to be among their Tastemaker group - I'm in extremely good company with bloggers and influencers like Shop Sweet Things, Oh Joy, Cup of Jo - the list goes on!

It is a fantastically fun platform and I would love nothing more than to extend the invitation to my readers (it's currently still in beta mode, hence invite-only) to check out my picks in food, style and home. In turn, you'll get rewarded (in either cash or credit) anytime someone shops your recommendations. It's absolutely free to join, but don't say I didn't warn you if you find yourself addicted and spending an inordinate amount of time on Luvocracy. ;) It's seriously such a great one-stop shop for unique gifts.

Feel free to browse the site, read the FAQ and shop to your heart's content. There's also a free shipping promotion that will end tonight (November 27), if that's any motivation to start checking loved ones off of your holiday gift list!

Blue Bottle Coffee

noreply@blogger.com (style fare) — Mon, 12 Nov 2012 16:30:00 +0000

God, I wish so hard there was a Blue Bottle in our neighborhood! When we were temporarily displaced in Williamsburg due to Sandy, I indulged my caffeine fix at the Blue Bottle on Berry Street any chance I got. I never quite understood the hoopla around cold brewed coffee and then I *got it* after the first sip of their Kyoto brew - smooth, with no trace of bitterness, it became my new $4.25 obsession.

Then I met their olive oil rosemary shortbread, which just blew my mind. You know I love me my shortbread and this savory version quickly had me thinking of all the crisp white wines it could play well with. Blue Bottle's pastry list isn't long, but every item is focused on quality flavor without going overboard on sweet. I also love that they include latte art on all their drinks, to stay or to go. ;)

If you're lucky enough to live near a Blue Bottle, go enjoy a beautiful cup this Monday morning and chat it up with all the super friendly and talented baristas. Incidentally, it looks all New York City locations are donating 100% of today's sales to Hurricane Sandy relief. Otherwise, settle for brewing your own at home (psst, you hear that Blue Bottle? Think you need to come to the LES next - PLEASE!). Here's to a good week. :)

Blue Bottle Coffee - Williamsburg
160 Berry Street, between N. 4th and N. 5th Streets
718.387.4160
Blue Bottle Williamsburg's Yelp page

Hurricane Sandy and More

noreply@blogger.com (style fare) — Thu, 08 Nov 2012 02:00:00 +0000

Taken shortly after all the power went out Monday evening, mostly below 39th Street

Dairy shelves emptied due to power outage, not pre-Sandy sales

Surveying the damage upon returning home - we lost a grand old tree :(

Never been happier to see lights on again!

As I sit and type this, there's a Nor'easter pounding the mid-Atlantic seaboard once again, currently blanketing New York City with a cold, wet wintry mix. As if last week's events weren't enough.

Thank you to everyone who inquired about our safety and well-being after Hurricane Sandy. I'd never experienced anything like it. What started off as a novel 'adventure' with candle lights, board games and wine at the ready, turned quite serious quickly. After we lost power Monday evening, we went to bed early, expecting the power to return by the time we awoke the next morning. It didn't come. Without power, heat or running water, we quickly realized we needed a plan B (let's not even talk about the dark treks up and down 14 flights of stairs in a high-rise!). Lucky for us, a gaggle of friends let us in their homes for a few nights until power gloriously returned Friday evening. We returned home Saturday though, in the event this was just a temporary blip. We came home to a powered apartment, but we were still without heat and hot water for a good four days until finally - FINALLY! - we got everything back yesterday. More than anything, it was a mere inconvenience to us when you consider just how much other people have lost. As we speak, there are still many without power, heat or running water of any kind - that's about 10 days now. Many are old or disabled, making it difficult for them to relocate. There are also countless pets that have been displaced, which also breaks my heart.

On this cold night, I'm so thankful to be back home in a warm apartment fueled with light and internet. I am praying that others are able to return to normalcy soon, too. I know donating to the Red Cross is a popular option, but if you're in the New York area, there are plenty of groups (including Occupy Sandy) organizing to work directly with those most in need. There's also a great, regularly updated Hurricane Sandy 'wedding registry' connecting supplies to victims more directly. Please consider helping any way you can.

Bacon and Leek Quiche

noreply@blogger.com (style fare) — Tue, 23 Oct 2012 20:30:00 +0000

There is nothing quite like digging into a slice of quiche as rich and satisfying as this one. Bacon, leeks and eggs are pretty much the hallmarks of any good brunch dish and when combined with an oh-so-easy (not to mention a heart healthier) olive oil crust - well, that just catapults this recipe to mainstay weeknight status!

Makes most excellent friends with a simple green salad with a nice, tangy vinaigrette.

Bacon and Leek Quiche
Adapted from Williams-Sonoma
Serves 4

Single-crust pastry dough (I often use this easy olive oil crust recipe)
4 thick slices Applewood-smoked bacon, coarsely chopped
1 Tbs. unsalted butter
2 small leeks, white and pale green parts, chopped
1 cup half-and-half
2 large eggs
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1 cup shredded Gruyère cheese

Preheat oven to 375°F. Press out dough as directed in this recipe into a 9" pie dish or tart pan. I like to pre-bake the quiche crust (docked with a fork lightly, being careful not to poke holes through crust as the custard will seep through!) on a baking sheet for about 8-10 minutes until golden brown.

Meanwhile, make the filling. In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour out the fat and wipe the pan clean with paper towels. Add the butter to the pan and melt over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate and let cool slightly.

Remove the baking sheet with the tart pan from the oven. In a bowl, whisk together the half-and-half, eggs, salt, pepper and nutmeg until combined. Scatter the leeks, bacon, and Gruyère evenly in the pastry shell. Carefully pour the egg mixture into the shell. Return to the oven and bake until the filling is puffed and golden brown, about 25-30 minutes. Let cool slightly, then serve.

I Kid You Not

noreply@blogger.com (style fare) — Fri, 19 Oct 2012 13:30:00 +0000

Okay, please forgive my cheesy title; I just couldn't help myself! On the heels of my last post, I thought I'd make evident a pretty obvious truth: I am not above buying kids' clothing for myself. :) Judge me if you want, but I find that many tops and outerwear (especially in the boys section - my favorite) make for the perfect casual, everyday wear. I essentially treat many of these cotton tees like 3/4-length adult shirts! ;) I thought I'd take this chance to peruse some of the larger retailers for items I would happily purchase and wear this season. Let me know what you think - would you be caught wearing any of these items? ;)

Oh - and have a wonderful weekend!

1. I'm all over the graphic sweater trend - love the antlers!

2. Still loving chevron.

3. I seriously may just get this poncho.

4. The camo top that started it all :)

5. This color! A vibrant and downright luxurious cashmere sweatshirt.

(Seriously, who are these little kids that wear cashmere??)

6. A cozy baseball waffle knit, perfect for weekend lounging.

Meeting Jeanne of Shop Sweet Things

noreply@blogger.com (style fare) — Thu, 18 Oct 2012 19:00:00 +0000

Oops, looks like I got caught! :P

These are legit fries, perfectly salted. Mayo necessary.

When I first started this little blog of mine, my 'audience' primarily consisted of close friends. Actually, this is probably still true today. :) Jeanne of Shop Sweet Things was one of the first people who happened upon Style Fare back in the day, so when she told me she'd be in town and would I like to meet up, I happily said yes!

You know when you meet someone and you feel like you've been friends forever? Jeanne is precisely that person! We were gabbing for hours on end and time flew in the lobby of the hipster-approved Ace Hotel. She is just as sweet and stylish as I'd imagined - I just wish I had more time to hang out! Isn't she positively radiant at six months pregnant?? Don't worry, that's a virgin Mary. ;)

Check out her amazing shopping/lifestyle blog, Shop Sweet Things when you get a chance; it's eye candy galore!

Oh - and I've been getting so many questions about my camo top! This humble waffle knit is seriously my pride and joy this fall. Would you believe I unearthed it at the little boys section of Old Navy for $8?? Go grab yours, too! Mine is the waffle knit, not the regular long-sleeve tee, which is also very cute. I'm thinking of going back for some solid colors and the baseball tees.

Cauliflower Soup

noreply@blogger.com (style fare) — Wed, 17 Oct 2012 16:00:00 +0000

I'm really loving the brisk, fall weather we're enjoying right now! The crisp air feels somewhat cleansing, even if it may not be so here in polluted New York City. ;)

My immersion blender gets to become the workhorse appliance when the mercury starts to drop. I absolutely cannot get enough of blended soups! I've tried so many varieties and this here is a solid go-to. I had a huge head of cauliflower waiting for me to rescue it from the fridge and instead of roasting them in 'steak' form as I'm apt to do, I decided to incorporate the whole head as a creamy, luscious soup - without the dairy.

This cauliflower soup truly warms you from the inside out. The tinge of orange from the carrots screams autumn, doesn't it? We enjoyed ours with Swedish pancakes, but the soup would be delicious alongside a nice sandwich, warmed up and toasted like a panini. Healthy, affordable and tasty - all the hallmarks of a solid meal, if you ask me!

Cauliflower Soup
Serves 3-4

2 TB extra virgin olive oil
2 TB butter
1 head cauliflower, leaves and core removed, florets and stems cut into chunks
1 large or 2 smaller carrots, diced
1 medium onion, diced
4-5 cups water or chicken broth, plus about 1 cup more to thin to desired consistency
1 cube chicken bouillon (if using water only)
Salt and pepper, to taste
Dollop of sour cream or crème fraîche, optional
Parsley sprig to garnish, optional

Warm up extra virgin olive oil and butter in a heavy-bottomed Dutch oven or soup pot over medium heat. When foaming, add diced onions. Season with a pinch of salt and pepper and cook until onions are translucent, about 6-8 minutes.

Add cauliflower florets and saute another few minutes. Add liquid, making sure it just covers the vegetables. If using bouillon cube, crush with fingers and add now. Bring to a boil, reduce to simmer with a lid partially ajar for approximately 15-18 minutes, or until the carrots resist when pierced with a fork.

Turn off heat. Carefully blend until smooth - it will probably look thick. Add more liquid until you reach desired soup consistency (I like it neither too thin nor too thick). Season with salt (if needed - remember, bouillon is salty!) and pepper.

Portion out soup in bowls, top with sour cream or crème fraîche and parsley sprig, if desired. Enjoy warm right away! :)

Pan-Fried Shishito Peppers

noreply@blogger.com (style fare) — Tue, 02 Oct 2012 14:00:00 +0000

Shishito peppers have got to one of my favorite snack foods. Mild, almost sweet, thin-skinned - they're actually the perfect pepper for those who might normally shy away from the heat-filled species. They are often mistaken for their similar-looking Padrón counterparts, but those Spanish peppers are a little chubbier and pack a bit more heat.

The 'recipe' for this couldn't be easier! You need a pan, a couple glugs of extra virgin olive oil and good, flaky salt. Heat up the pan with the oil until hot (I like to use my cast iron), but not smoking, add the washed/dried(!) peppers and turn occasionally for 5-7 minutes until blistered to your liking. They will snap, crackle and pop, and you will get excited. ;) Top with a generous pinch of coarse sea salt (Maldon is good, obviously) and enjoy with an iced cold lager. You'll be amazed how quickly these disappear - try them now while they're still in season!

Mille-Feuille Bakery Cafe

noreply@blogger.com (style fare) — Fri, 28 Sep 2012 15:30:00 +0000

There's a small, unassuming French bakery just a stone's throw from NYU. It's called Mille-Feuille and it churns out my favorite croissants in the city. The cafe's a relatively new addition to New York - it's only been around a little over a year! - and may I just say, a truly welcome one.

The pastry chef, Olivier Dessyn, also happens to be the owner and I loved reading his story about how he chased his flour-filled dreams from his French homeland all the way to New York, after he and his wife fell in love with the city (don't us Americans all share that fantasy in reverse? ;)).

Romance aside, the goods speak for themselves. Their croissant - divine! I knew this was it after taking my first buttery bite and encountering the perfect 'shatter.' I didn't even brush the golden crumbs off of me; I ate every stray one that made their way to my lap. This croissant was the poster child for perfectly laminated dough. So flaky. I cannot wait to take their croissant-making class to watch the master in action! (They even offer macaron-making classes for those interested! Let me know if anyone wants to join me for either.)

I couldn't leave without ordering their eponymous mainstay: the mille-feuille, which literally means "thousand sheets." You may also know it by its more common name, Napolean. I've mentioned before my weakness for pastry cream of all kinds - this mille-feuille pretty much knocked me out. You can SEE the abundance of vanilla bean specks throughout the rich, yellow cream that was just so simply LUSCIOUS. I hate: 1. when there's not enough pastry cream and you feel gypped; and 2. when there's too much gelatin in pastry cream. I understand the need for it, but you can quickly detect when too much has been used and the texture subsequently suffers. I'm happy to report this mille-feuille had neither flaw. :)

This place is a total gem. On the one hand, I want everyone to run over to Mille-Feuille immediately to experience these heavenly treats, made with such care and quality. On the other, I want to keep this pâtisserie up my sleeve and enjoy it in private. Alas, it's just TOO GOOD to keep secret. :) Who wants to join me on my next visit?? I NEED to try everything on their menu!

Mille-Feuille Bakery Cafe
552 LaGuardia Place (between 3rd and Bleecker Streets)
212.533.4698
Mille-Feuille's Yelp page

Easy Does It

noreply@blogger.com (style fare) — Tue, 25 Sep 2012 15:30:00 +0000

This past year has probably been the most trying of my life, both physically and mentally. My birthday, long passed, subsequently came and went with little fanfare. It was a nice departure from the pressure and work involved in getting a party together (not that I don't take pleasure in planning those events ;)). Nope, this year was quiet and simple, but no less sweet, colorful and full of love. :)

Fall Blooms

noreply@blogger.com (style fare) — Fri, 21 Sep 2012 12:00:00 +0000

There's a crispness in the air and a kick in my step - autumn's officially here, people! For the last few weeks, I've sat in front of the computer starting and stopping many an entry, hoping divine inspiration would step in and lead my fingers on the keyboard. Alas, you can't force it sometimes and I just let my writer's block take its course. That's probably why I've been so smitten with Instagram lately - so much can be said with so few, if any, words. It's obvious to me why it's become everyone's #1 crush! But now I'm back and ready to bestow my beloved blog its due attention. :)

I picked up these lovely fall blooms from my talented event planner friend Jen's adorable stall at Hester Street Fair last weekend. It was her last time there for the season, but be sure to check out Jen Kim Made for more ideas in flowers, crafts and celebrations of all kinds. Oh, and for those curious, this bouquet consists of parrot tulips (which kinda remind me of leaf lettuce!), astrantia, astilbes and seeded eucalyptus.

I know it's a bit late, but I'd love to share with you an image of Alexander Wang's adorable, always fashionable niece, Aila, from New York Fashion Week before I bid you adieu - I'm not normally a fan of babies/kids wearing black, but this was too cute to handle! I love how I get my fashion cues from a three-year-old. ;) Happy weekend!

Love this girl!! Image via Telegraph

Parlans Konfektyr

noreply@blogger.com (style fare) — Wed, 19 Sep 2012 12:00:00 +0000

I am beyond excited to introduce you to Pärlans Konfektyr today. After watching a short video (below) about the caramel shop, I knew I had to visit the charming confectionery the next time I found myself in Stockholm's hip Söder area (think Williamsburg).

And oh, the CHARM. Pärlans, which means pearl in Swedish, has it in spades, quickly transporting you to a different era where time is slowed down and quality over quantity really matters. I almost squealed with delight when I saw the shop - just from the outside peeking in - with its period decor, vintage objets d′art and perfectly coiffed lady employees. Novel, but not cloying.

I haven't mentioned the signature item - the handmade, hand-wrapped caramels! Oh, are they to die for. We sampled a few flavors and I was amazed at how much flavor each small piece contained. Vanilla, sea salt, a peppermint-laced caramel called polka, even the traditional Swedish licorice (which I normally can't stomach) - they were all divine! I am not much of a candy person, but I manage to take down buttery caramels (Werther's, anyone? ;)) with great ease anytime they're near!

What a handsome, special place. Please check out this short video about Pärlans that first captured my heart. They also maintain a great little blog filled with fun photos of their store and their employees. I wish I could spend a full day in their lovely shop, sipping coffee at their large wooden table as old time jazz plays in the background, jumping in to help wrap caramels as needed - maybe one day I can convince them to let me be a guest apprentice? ;)

Pärlans Konfektyr
Nytorgsgatan 38, 116 40, Stockholm
Phone: 08 660 70 10
Pärlans' Yelp page

Pärlans Konfektyr Stockholm from SUPERIEST on Vimeo

Stockholm Highlights

noreply@blogger.com (style fare) — Mon, 17 Sep 2012 12:00:00 +0000

Central Station

Pastel-colored buildings

Rörstrand's classic Mon Amie pattern

Classic red cabin in the woods

Stretching out on the narrowest block in Gamla Stan (Old Town)! -__-

Enjoying a Swedish breakfast, or frukost, with blueberries and lingonberries picked nearby!

Buttery kantarelltoast made with chanterelles also picked nearby!

A cleansing walk through idyllic woods

Morning paper and kaffe

My favorite kardemummabulle, or cardamom bun, can be found at NK

Crisp day on Skeppsholmen

Tea time delights on a Sunday afternoon

This last trip to Sweden was a wonderful one, ending with the union of two very special people. I captured all of these images on Instagram, my latest love - won't you follow me if you don't already? These are just a portion of the highlights; it was hard for me not to flood the feed with more!

Which is your favorite? I'm hard-pressed, but it might just have to be the picture-perfect cardamom bun. ;)

Alphabet City Beer Co.

noreply@blogger.com (style fare) — Wed, 29 Aug 2012 15:30:00 +0000

We are getting downright spoiled with all these great new watering holes in our neighborhood! So many beer store-cum-bar-types to choose from. Our closest favorite is Top Hops, but we recently went a bit farther into the East Village and explored ABC Beer Co., an extremely inviting spot to take in any number of great drafts (or bottles) and catch up on reading in one of their comfy leather armchairs. I'm excited to go back once it gets a bit chilly out; I bet it'd be an extremely cozy way to while away a Sunday afternoon.

If you want a nosh, they have a great grilled cheese! But if you're hungry still, the ever reliable and friendly Royale is just across the street. ;)

Alphabet City Beer Co.
96 Avenue C., between 6th and 7th Streets
646.422.7103
ABC Beer Co.'s Yelp page

Peanut Butter Oatmeal Chocolate Chip Cookies

noreply@blogger.com (style fare) — Wed, 22 Aug 2012 15:30:00 +0000

The pictures say it all, don't they? I had a mean hankering for cookies last week and nothing but the winning trifecta of peanut butter, oatmeal and chocolate would do.

This yields a slightly more crisp cookie than I like, but it's still super delicious with good chew. Use an ice cream scoop for consistent[ish]-sized cookies and even baking. This particular recipe made 18 or so cookies. I need to get a smaller scoop!

Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted via AllRecipes

1/2 cup (1 stick) butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter (I love chunky here!)
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1 cup chopped bitter chocolate

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg, then stir in the peanut butter and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls (or ice cream scoopfuls) onto an parchment-lined cookie sheet. (I noticed these cookies spread quite a bit, so leave more space in between than I did above!)

Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.