Yum, We Love . . .

It’s Friday and I’m pumped!! Sorry, I can’t help myself (I blame the coffee). First off, we won our kickball game last night. That’s right, I play kickball. But seriously, this weekend is gonna be great. My sister is visiting! She lives so far away, and any chance I get to see her is truly special. I also have a couple friends coming into town that I haven’t seen in ages. We’re going to drink so many hydro-tinis . . . hehe.

The Perennial Plate did it again. Check out this stunning footage of their recent trip to Argentina. This is the first of five films, so many more to come. I can’t wait!

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Spicy Roast Cauliflower and Chickpeas

I’m a little cauliflower obsessed (sorry kale, I’ve moved on for a bit). Cauliflower is a really lovely canvas for all kinds of big flavors. This is a version I’ve been making a lot lately: roasted cauliflower with whole cumin and coriander seeds and chiles de arbol. You could substitute for ground spices, but I really suggest using whole spices– it truly transforms a dish with so few ingredients. I also always have these on hand and use them in a variety of dishes so they’re worth having around. Topped off with a cool tangy cilantro-garlic yogurt, this roast cauliflower dish will become a regular in your dinner rotation!

Roast cauliflower

Ingredients:

  • 1 head of cauliflower
  • 1 15-ounce can of cooked chickpeas, drained and patted dry with paper towels
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • 2-4 chiles de arbol (if you like spicy, add even more!)
  • 6 ounces of plain thick yogurt, like Greek yogurt
  • small handful of cilantro, finely chopped
  • 1 clove of garlic, finely minced
  • olive oil
  • sea salt and freshly ground black pepper

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The Desert Penguin

As you’ve probably heard by now, luxury water-cocktails, also known as hydro-tinis, are the talk of the bar scene. But with price tags in the $15, $20, and even $50 range, chances are you’ve passed on giving this intriguing mocktail trend a try. Typically, hydro-tinis call for only the purest of the pure H2O. Agua Mágica in Los Angeles uses a secret in-house purification process that involves both ultraviolet and microfiltration. Forrest Bar in New York imports segments of fallen glacial ice that they melt to make their popular Polar Escape. I decided to see what all the fuss was about, and figured I’d test out my own recipe for the blog. I dove in head first and ordered a pint of purified rain water from Ica, Peru. Ica is one of the driest regions on the planet with an average annual rainfall of just one inch! While currently a desert, penguin fossils have been found in the area (hence the name of the drink). Sure, it was a bit pricey, but not any worse than your standard bottle of booze. The result is a mocktail that leaves you feeling fresh, vibrant, and full of life. I also hear it’s wonderful for the skin. Oh, and the best part . . . no hangover!!

The Desert Penguin // HonestlyYUM

Ingredients:

  • 3 oz purified rainwater from Ica, Peru
  • 12 oz oxygenated water for ice cubes

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Seletti Hybrid

I first spotted Seletti‘s Hybrid dinnerware at my absolute favorite store in the world, Liberty of London. The collection is all about East meets West, literally. Each piece consists of Chinese scenes juxtaposed with European themes and made of bone china for its high levels of whiteness and translucency. How fun would it be to throw a tea party with a table full of these unique plates, cups and bowls?

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Yum, We Love . . .

There are very few dishes or recipes I have never heard of, especially dishes that are made of butter. Apparently, I didn’t get the memo about kouign-amann, a Breton cake made of yeasted dough and layers of butter and sugar, that’s making its way around the internet. Sure it’s labor intensive and takes practically a day to make, but my god– I am dying to know what it tastes like. Just look at it!

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After Dark Digestif

I’ve always had a particular fondness for digestifs. Whether a glass of port or a shot of cognac, the simple act of sipping that after dinner drink is comforting to me. Perhaps it’s the extension of the meal that I love. Conversations are allowed to linger as we slowly digest the evenings fare. Maybe it’s the libation itself. Aged spirits and herbal liqueurs overlooked at happy hour are readily passed around the table amidst the candlelight. Perhaps it’s the desire to coat our palates with something sweet? Or simply the formality of it all? Likely all of the above. For tonight’s digestif I made a cocktail. A blend of aged rum, Vermouth di Torino, and a splash of walnut liqueur. This luscious cocktail pairs just right with a few squares of dark chocolate. I used Ghirardelli Sea Salt Soirée. The intense dark chocolate balances the sweetness of the cocktail, while the salt evokes the nutty and citrus notes in the alcohol. Honestly, it doesn’t get much better than this. I think I’ll call it a night.

After Dark Digestif // HonestlyYUM

Ingredients:

  • 1 1/2 oz aged rum
  • 3/4 oz Cocchi Vermouth di Torino
  • 1/4 oz nocino (walnut liqueur)
  • 2 dashes orange bitters
  • orange peel for garnish

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