Chocolate ganache is incredibly easy to make and is used in so many desserts. It’s essentially melted chocolate with cream and depending on how you’re going to use it, it can be a thicker or thinner consistency. This particular recipe is perfect for dunking churros into!
Churros are probably my favorite sweet – their crunchy fried exterior and moist interior is irresistible. I’ve tried many churro recipes before and played around with just as many shapes. Frying is not a glamorous job and frankly, it’s rather tedious and messy. So instead of standing over hot oil, carefully pipping in a couple of churros at a time, I decided to scoop small spoonfuls into the frying oil. The results were amazing. It’s as if a donut hole married a churro and created a beautiful child! Honestly, YUM.
It was love at first sight when I first stumbled across Ibride‘s serving trays while shopping at Liberty of London last summer. Made in France by designer Rachel Convers, each tray is painted in the style of 17th century Masters and depicts surreal portraits of human-like animals. They are utterly charming and beautifully bizarre. And not only are they functional (being waterproof, heat resistant and dishwasher safe), they make great wall decor in the kitchen or dining room!
One of the duties of a bartender is coming up with the perfect drink for a customer who can’t make up their mind. One night behind the bar, a regular of mine came in raving about a new spirit he’d tried that weekend: Demerara rum. Native to Guyana, Demerara rum has a particularly earthy, almost burnt flavor – perfect for cocktails. I quickly grabbed my mixing glass, some go-to mixers, and out poured the Georgetown. This cocktail packs a punch, with earthy, smoky, bitter and floral qualities all rolled into one. Needless to say, I’ve made (and sipped on) quite a few of these in my day.
2 oz Demerara rum such as El Dorado (if you can’t find Demerara rum, freely substitute another dark, spiced rum)
Generally speaking, I’m a steak purist. If I have a good cut of meat, I don’t want to cover and mask its flavor with superfluous sauces and marinades. But then I came across this marinade, a simple combination of anchovies, garlic, rosemary and lemon zest, and then I started to use it on all kinds of cuts– it’s especially delicious on a well-marbled ribeye. The ingredients subtly enhance the flavors of the beef without overpowering it and really makes the steak shine. This recipe makes enough marinade for a large ribeye steak, but you can double and eye-ball the measurements if you’re cooking up more steaks.
a few leaves of fresh rosemary
1 filet of anchovy, oil drained
1 small garlic clove
zest of 1/2 a lemon
1 tablespoon of olive oil
kosher or sea salt
1 1/4 inch thick bone-in ribeye steak or whatever other cut you prefer
Illustrator and art director, David Schwen, has brought the way we conceptualize food to a whole new level. He has cleverly taken classic food pairings and shaped them into Pantone color chips. I first spotted his Pantone Pairings on his Instagram feed and totally fell in love with how creative yet simple each photo was. If you want your own Pantone Pairing, limited edition prints are available on his website. I think my favorite is the milk and cookies– what’s yours?