I can’t exactly remember my first tamarind experience. Possibly as a child at the local taqueria, sipping a syrupy sweet tamarind soda. Maybe it was on the playground hopped up on sticky tamarind candy. However, it wasn’t until a few years ago that I tasted what tamarinds truly had to offer. The pulp from this pod-like fruit is widely used in food and drink around the globe. Its sweet and sour flavor tastes like a delicious combination of separate ingredients, yet is remarkably just one. For my first tequila recipe I knew tamarind was a must. I wanted something simple so the delicate floral and citrus notes of Patrón Tequila would shine, while also still being unique and festive. To add a hint more complexity I used serrano chiles, which give just a slight bite to the finish. Feel free to omit the chile if you’re not a fan of spice, but either way, you won’t be disappointed. This cocktail has it all: sweet, sour, spice and of course . . . tequila!
I enjoy collecting barware and various other tools of the trade. But after recently discovering Umami Mart in downtown Oakland, CA, what started out as merely a hobby is quickly becoming an obsession. Beautifully designed and stocked with an impressive selection of kitchen and barware imported from Japan, it is almost impossible for me to leave Umami Mart without something new catching my eye. I’ve found everything to be of the highest quality in both form and function. Recently, I picked up some sleek gold cocktail pins that were perfect for an elegant garnish.
What do you get when you combine an expert woodworker with a passionate, business-savvy photographer? The answer: father-daughter duo, Lance and Nikole Herriott, a.k.a. Herriott Grace. The pair sells dozens and dozens of hand-carved wooden objects. There are plates and bowls in seemingly every size, as well as spoons, cutting boards, rolling pins, and even ceramics, linens, and cookie cutters . . . the list goes on. My favorite are the cake flag stands with bark still intact!
Olives are one of my favorite snacks. It’s a little frightening, but I can easily polish off a can of olives on my own. Making your own marinated olives is very simple and it keeps for a while in the fridge, so you can have them on hand for a party or just for snacking. This recipe is pretty versatile. I love the combination of lemon zest and coriander that I’ve used it here, but I imagine a couple dried chile de arbol would be a great addition too! The only thing I insist on is using unpitted olives. When olives are pitted, they turn into sad olives that lose that great meaty texture and complex fruity flavor.
Cheese knives are a great way to add a pop of color and texture to any cheese platter. These chic knives are the perfect marriage of functionality and design!
My friend has a large and prosperous kumquat tree and asked if I wanted some of the fruit before they were all gone. I jumped at the chance, as I love to snack on kumquats. But when I came home with almost 3 pounds, I knew I wouldn’t even be able to make a dent in my newly acquired stash before they all went bad. I had never tried making fruit jam before so I did a little internet research and found a simple kumquat jam recipe from Food in Jars. The result was amazing, slightly bitter but sweet and with intense kumquat flavor. However, here’s your warning: taking apart the little kumquats is tedious and monotonous, especially if you’re making a large batch. So I suggest you do what I did and make this jam when you have some time to spare, turn on the TV and do a marathon run of trashy television shows, and try and enjoy the process, because it’s totally worth it!