Category Archives: Tools of the Trade

Tools of the Trade: Favorite Cookbooks

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These days it seems like more and more recipes can be found online, and I certainly love surfing the net for meal planning ideas. In fact, $1.25 just bought me a new appendage, um, I mean iPad, and I’m loving it for recipe hunting.  Internet searches are super convenient and usually you can rely on the comments to help you decide if what you’ve uncovered is worth the effort or not. And of course, with my new-found love of Pinterest, I’m finding whole new worlds of recipes to try out.

But, sometimes I just love to sit down with a good cookbook and physically turn the pages. My cookbook collection is pretty solid, with two Gourmet magazine cooking “bibles” and a slew of other options that are either cuisine-specific or targeted in some way. And then there are my very favorite cookbooks, that are already spotted, marked up, dog-eared, and loved.

Here’s a quick run-down of the cookbooks I turn to ALL the time for favorite recipes and new inspiration. In random order, the winners are…

Barefoot Contessa Family Style, by Ina Garten
Honestly, I love everything about this cookbook. The pictures are gorgeous, the recipes are simple but delicious, and Ina Garten’s laid-back personality shines in her writing and techniques. Some of my favorite dishes from this cookbook are the Parmesan Chicken, Tequila Lime Chicken, Linguine with Shrimp Scampi, and she has THE BEST recipe for Mac & Cheese. Some of the recipes seem so simple (like tomato & mozzarella salad), but there’s something to her emphasis on quality ingredients and helpful hints that really make the simplicity work.

Barefoot In Paris, by Ina Garten
My love for this cookbook is very similar to my love for Barefoot Contessa Family Style, except it is amplified by the fact that I ADORE Paris. Ina gives you a little glimpse into her life when she’s visiting Paris and I’m absolutely dying to try out some of her recommendations for French markets and cooking next time I get the chance (someday!). My absolute favorites here are the Profiteroles that my family insists on having every Christmas Eve, the Creme Brulee, Cheese Straws, and the Cauliflower Gratin. All of these recipes are awesome and I find myself making them over and over again with fantastic results.

Everyday Italian, by Giada De Laurentis
This cookbook is my absolute go-to for risotto. I also use it for ideas and inspiration for simple roasts and pasta dishes for an every night meal or for a special occasion. Remind me to tell you about how I exploded a blender one time when I was making the Roast Pork Loin with Fig Sauce. I swear, that kitchen would still have purple spots if I hadn’t replaced the cabinets along the way. But that’s not Giada’s fault and there are so many other great recipes that all use simple ingredients. $1.25 and I have a new soft spot for anything Italian, so this cookbook sees a lot of action these days.

Martha Stewart’s Dinner at Home
This cookbook has in interesting format, based on the premise of preparing 52 meals at home and the recipes are collected together into menus based on the season. Although this is a newer cookbook in our house, I LOVE the Steak with Chimichurri Sauce. Considering how many times we’ve relied on that recipe for ourselves and entertaining, I’d say the cookbook was worth the price just for that recipe alone.

So there you have it.  When I’m looking for inspiration or planning a meal for company, you can bet that I’ve used at least one of those cookbooks in the process.  Even with all the technology out there, I love to curl up with a good [cook]book every now and then.

Tools of the Trade: Festival Essentials

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Festival season is definitely upon us and we’ve hit the ground running this year.   We’ve already been to the Kite Festival, Hogs for the Cause, and Festival de Los Islenos.  We’re counting the minutes until French Quarter Fest starts.  And we’re tapping our feet in anticipation of this year’s Jazz Fest.  One thing we’ve learned over the years is that with all-day festivals, it is important to come prepared.  I can’t even tell you how many times I’ve gotten sunburned when I thought I had slathered on enough sunscreen or (yuck) I waited in line for 20 minutes only to find that the Port O’Potty I picked was out of everything even remotely resembling toilet paper.  So, I’ve compiled a list of things I consider crucial for surviving festival season in NOLA (and added in a couple of wish list items that I’ve been eyeing already this year).

Some things may seem pretty obvious, but I’ve found that if I don’t double check myself before I run out the door, I will have forgotten something and (in most cases) once you’re inside those festival gates, there’s no running back home or to the car for reinforcements.  And keep in mind that some festivals require more or less gear than others.  For example, we prefer to keep it light for French Quarter Fest because we do a ton of walking around.  But for Jazz Fest I like to have enough gear for contingency plans because that ticket is too darn pricey to head home if I’m uncomfortable after just a couple of hours.

So, without further ado, here is Cupcake’s Festival Survival Guide for 2012:

Festival Essentials

First things first, if it rains any time close to or on the day of the festival, flip flops really don’t work.  I have tried and tried and tried to wear flip flops in the mud, but walking becomes so darn difficult and by the end of the day my legs are worn out.  Plus, if it’s really muddy, you’ll be wearing it thanks to the “flip” in those flip flops, which sends mud flying with each step.  When it gets that bad, you may be tempted to just go without shoes entirely, but once I started thinking about what I was stepping in, I couldn’t do it.  And honestly who wants to walk around in all that muck barefoot?  A pair of good rain boots is essential.  I got my pair from Target a few years ago for a particularly muddy Jazz Fest, but I keep eyeing these Hunter boots as my next upgrade.  Paired with a fun sundress, these actually make a pretty cute festival outfit if I do say so myself.  Of course, you don’t need fancy boots.  A good pair of shrimp boots will do the trick too.

Next you’ll need sunglasses.  If it’s not raining, it’s going to be sunny, and your peepers will thank you for remembering the shades.  Even if it is raining, you know that the weather can change at any moment, so toss ‘em in.

Rain or shine, you need sunscreen.  As fair skinned as I am, I ALWAYS manage to miss a spot and get a lovely burn at least once a year.  But the spray sunscreen has definitely helped me minimize that discomfort.  Apply early and apply often.  Whether you think you need it or not, you’ll really hate being stuck out there if you start burning and don’t have any way to stop it.

You need a hat.  I like having one with me that I can toss in my backpack, but at some point in the day I’m always glad you brought one.  If nothing else than to hold your hair out of your face, a hat is a must.

Folding chairs are really nice for a long day of festing.  Pick something that comes with a carrying case, and that’s light enough that you won’t mind having it with you when you’re walking around.  $1.25 snagged an awesome chair last year that has a cup holder big enough to hold the iced tea at Jazz Fest and it’s his pride and joy.  So, if you’re like $1.25, you might want to confirm that the cup holders will accommodate your festival beverage of choice when you’re shopping.

Wet wipes, hand sanitizer, and napkins.  This one may seem self explanatory, but really there are a multitude of uses for all three.  Just think about how much delicious food they serve at all these festivals. And then think about the fact that at least one major festival is held in a horse ring and another is in the Quarter. It probably isn’t a bad idea to give your paws a few quick swipes before you chow down.  Plus a lot of the foods are messy, so having these around is just a good general practice if you ask me.  (And as I menitoned earlier, you’ll probably want to take a handful of napkins with you to the Port O’Potty line, just in case.)

This next one is really a wish list item for me.  It’s called a Sport-Brella.  I’ve been seeing more and more of these umbrellas-with-sides at festivals.  I’m pasty white and burn like a lobster, so these things make a lot of sense to me.  They offer shade, ventilation, and they fold up to a manageable umbrella that you can carry.  Plus, for those of you who are concerned, they are pretty low profile, so you won’t obstruct the views of people around you. $1.25 and I tend to sit in the back anyway, but I don’t think these would be too bothersome in the crowds as long as you’re not trying for the front row. It seems like most chairs fit nicely underneath too.

$1.25 loves these shoes as an alternative to the rain/shrimp boots.  For the aforementioned flip flop problem, another solution would be to just wear sandals with a back.  Think 1990′s Tevas or something along those lines.  But since $1.25 refuses to wear anything resembling a “mandal” he recommends these sneakers made by New Balance that actually have holes in the soles and the sides to allow water to flow through.  Not really my thing, but he loved his (until they mysteriously disappeared when he left them on the porch to dry one night).  They are good for running on rainy days too.

A very lightweight rain jacket is also essential.  Even if the skies are blue and there’s not a chance of rain for days, pack the darn thing.  If you don’t have it, you’ll need it.  Not that there’s anything wrong with festing in the rain.  $1.25 and I had some very fun times at the rainiest Jazz Fest I can remember.  But it’s still a little easier to take when you have a way to stay (somewhat) dry.  I’ve been known to use mine as a shelter from the sun sometimes too. (Notice a theme here?  I have no choice but to hide from the sun.)

Another hint: throw in some ziplock bags.  Your camera, your cell phone, your watch, etc. will thank you if the skies open up.

There you go.  My list of festival essentials.  Is there anything you can’t live without this time of year?

Around Town: Hollygrove Market Produce Box

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Have you heard about Hollygrove Market yet? It’s an urban farm, produce market, and community garden in the heart of the city. I’ve been learning more about Community Supported Agriculture recently, and Hollygrove is doing a great job of bringing fresh local produce to New Orleanians every week. And I mean that literally. They bring it to your front door! Perhaps we’re late adopters on this, but $1.25 and I got our first produce box delivered to us from Hollygrove Market last week. Our box came with a great array of fruits and veggies for us to try, including bell peppers, eggplant, fresh herbs, tomatoes, limes, peaches, two different types of mushrooms, okra, and more! I think my favorite part of this may be the challenge of coming up with recipes to use everything up.

Hollygrove offers the produce boxes twice a week on Tuesdays and Saturdays (don’t be confused by their site, the Tuesday box really does come on Tuesday, not Wednesday). You can check their site for what that day’s box will contain before you order and either pick it up or, for a VERY reasonable service charge they will deliver it to you. Not a bad way to get a few more veggies in the house and in your menus if you ask me! Order up a box here.

Tools of the Trade: BarSmarts Wired

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I know I’ve been writing more about boozy topics, but I told you I would be and according to the latest Nielson Ratings you like boozy. For you expert bartenders out there, you can probably stop right now. For those of us interested in making a better drink or just learning more about the things we drink, it is time for class.

If one were to think of legendary figures in the current cocktail circuit, names like Dale DeGroff, Doug Frost, Steve Olson, F. Paul Pacult, Andy Seymour and David Wondrich would certainly be some of the first that come to mind. That these gentlemen teach a class on bartending would certainly come as no surprise. Put on by Pernod Ricard USA, BarSmarts is “the most innovative and direct-to-the-bartender spirits, mixology and service training certification program available.” The only problem is the class is invite only. I don’t know about you, but I have a better chance of being named Miss America than I do of getting an invite to the class. Not that this stops me from checking my mailbox every day hoping for one.

Luckily for us, there is another way. Twice a year, BarSmarts runs an online program called BarSmarts Wired. Through videos, a course workbook and a series of tests, BarSmarts Wired gives you the same training as the live program without need for an invite or the hassle and expense of travel. Broken down into four sections, the class teaches you about distillation, fermentation and tasting basics; twelve different categories of spirits; the basics of mixology; and, the practical side of mixology.

As I mentioned before, BarSmarts Wired is only offered twice a year, for two months at a time. The current BarSmarts Wired registration period opened on July 1, which means if you’re interested in checking it out you’ll need to register before the end of this month. Best news of all, this summer’s classes are free! Just enter promo code Summer2011 to bypass the payment screens when you register. For more information on BarSmarts Wired check out their website, here.

Happy cocktailing!

Spot at the Bar: Book Review–Speakeasy

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Tales of the Cocktail has once again come and gone. But this year has sparked something inside of you. You feel like it is about time you get on to the throwback/craft cocktail bandwagon. Its been around long enough, that you figure this is no longer a phase people are going through, but something that is sticking around for a bit. Only you’re not sure where to begin with it all.

Or perhaps you’re tired of the craft cocktail movement. You’re sick of mustachioed bartenders giving themselves fancy meaningless titles, like mixologist or drink scientist, and lording their “cocktail knowledge” over your head. You figure it shouldn’t take 30 minutes to make a drink and you sure don’t want it served with a heaping side of pretension. You’re out to have a good time, not be lectured for your tastes (or apparent lack thereof). If only someone not dripping with pretension, rolled up jeans and a creepy mustache could make the drinks. Someone like yourself.

Enter Speakeasy by Jason Kosmas and Dushan Zaric of New York’s legendary Employees Only bar. Unlike most books focusing on the classic cocktails and their modern variants, Speakeasy goes beyond a history of the cocktail and a handful of recipes. To help you hit the ground running, the meat of the book opens with the tools you’ll need and the techniques to master to help you craft a great cocktail. Beautiful pictures illustrate some of the harder to grasp techniques to ensure the non-bartenders among us can hit the ground running.

Speakeasy breaks the drink recipes into three categories: Aperitifs; Long drinks and Fancy Cocktails; and Pitchers, Punches, and Sangrias. A fourth section of recipes teaches you a bevy of Homemade Syrups, Cordials, Infusions, and Accompaniments, which will help you make your drinks a completely home crafted product. Of course, these are the things you’ll find in most every cocktail book. What I find separates Speakeasy’s recipe sections is that they will often take a contemporary recipe and follow it with its historic counterparts so you can see the evolution of the drink. They provide you a cocktail family tree, if you will. For a budding cocktail enthusiast, seeing this progression is immensely helpful in learning the basic concepts of building a delicious drink.

Because every cocktail needs a good story (true or not), the recipes are all preceded with a story of the drink. And at the bottom of each page, Speakeasy lays out a variety of tasting notes, much like you’d find for a wine, noting flavors, body, complexity, etc. Wonderful pictures are spread throughout the book to give you a clear vision to strive for in the presentation of your own cocktails. With Speakeasy as your guide, you’ll be crafting amazing cocktails in no time at all. Cheers!

Tools of the Trade: Fever Tree

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I don’t give two hoots about the Summer Solstice, the long hot New Orleans summer has arrived in full force. Any time you’ve got 75% or more of the forecast showing highs in the 90s or above, it’s summer. One of the great things about summer, besides that it means Saints football is getting closer (don’t you guys screw this up), is that a gin and tonic makes the move from tasty beverage to survival necessity. That’s great by me, because I love a good gin and tonic, especially now that I’ve taken some extra steps to spice up the relationship. Now, gin and tonics and I didn’t really hit it off at first. We had a rough introduction in high school. It was Mardi Gras, we were on a balcony on St. Charles and we had scored a fifth of Seagram’s gin. The rest we probably shouldn’t talk about.

Fast forward a few (or more) years and gin and tonic is something you know you can always get and be happy. But, like a relationship that has settled into a deep rut, you aren’t overly excited about it but it sure beats trying something else. I mean, what if you don’t like whatever you order? Then you’re stuck having paid for something you don’t like and that’s not fun. Plus, you’re used to the gin and tonics idiosyncrasies and now you’d just have to learn to deal with some new weird things the new drink does. So you stick with gin and tonic and make yourself believe you’re really happy. Well you can be happy, truly happy. You just need to learn to treat your gin right. Because all this time, you’ve been a bastard and didn’t even realize it.

Mass produced tonic, the kind you find in most grocery stores is overly sweet (yes even the diet stuff) and masks or dulls the gin’s flavor. What you want, no need, is a tonic that will compliment your gin, not overpower it. This is where Fever Tree comes in. While Fever Tree does have a full line of drinks, we’re here to save your relationship with the gin and tonic.

By blending fabulous botanical oils with spring water and the highest quality quinine from the fever tree, we have created a delicious, natural tonic with a uniquely clean and refreshing taste and aroma.

This tonic sure is lonely (Photo Credit Liquormart.com)

What that all translates into in plain English is, Fever Tree gives you a cleaner, crisper, less sweet gin and tonic. Rather than muddling the natural flavors of your gin and hiding them behind a overly sweet blanket, Fever Tree looks to elevate your gin. I’m sure at this point you’re probably convinced this specialty tonic is about as special as a bottle of Dasani filtered tap water. I mean it’s tonic, how different could some bubbly water with quinine be? I’ve learned the difference is massive. In a recent side-by-side taste test, I couldn’t even bring myself to finish the “regular” gin and tonic (at least not until the Fever Tree one was gone–look I’m not about to waste it). It was way too sticky and sweet, lacking in flavor, character and nuance. All things I never knew I was missing.

So reignite your relationship with gin and tonic and pick up a Fever Tree. No need to thank me, seeing happy drinkers everywhere is my reward.

Tools of the Trade: Pastry Blender

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As much as I love to bake, I really don’t love making pie crusts or other doughs like shortbreads because I have a terrible time getting the right consistency to the dough. When my grandmother taught me how to make a pie crust, she had this fantastic old pastry blender that looked a little like a wider, flatter whisk. But she told me that if I didn’t have one of those, I could use two knives or two forks to get “essentially” the same result when mixing butter into flour. Well, that knife and fork method just never worked that well for me and I usually ended up with a big sticky or crumbly mess.

Enter my new tool of the trade:

Photo courtesy of Williams-Sonoma, http://www.williamssonoma.com

I recently received this beautiful new pastry blender as a gift and I have a feeling Thanksgiving pies will be a breeze this year. It quickly slices through squares of butter and distributes them throughout your flour mixture in no time. The handle is contoured so you have a nice little resting place for your thumb as you press down and the blades are just sharp enough to do all the heavy lifting for you. I am definitely one who believes in as little kitchen clutter as possible, but I’m sure this Tool of the Trade will be a helpful addition to my toolbox for years to come.

Tools of the Trade: Where to Drink in New Orleans

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Decisions, decisions.  Those of us who live in New Orleans really are fortunate.  When we get a little thirsty, we’ve got a bar, a pub, a club, or a hole-in-the-wall on almost every corner.  But that can lead to challenges for those of us who just can’t quite make up our minds.  We have so many options, we could waste precious drinking time just trying to figure out where we’re going to drink.  And heaven help the poor tourists who think that Mango Mango is their only option.  Well, a fine gentleman named Ian Hoch has come to our rescue with this handy dandy Where to Drink in New Orleans chart.  Ian, I don’t know you, but I like you.

With questions to help guide you such as “Where are you?” (Mid-City) “Do you like Irish Pubs” (sure, but let’s change it up today) and “Want live music?” (yep) Ian has helped me narrow down the buffet of options city-wide to a manageable 3 choices (Rock N Bowl, Chickie Wah Wah, and the Banks Street Bar). Problem Solved.

If you’re from Metairie, you should answer very carefully, lest you be told to just stay home. But the rest of you will have fun with it. Heck, I even learned that if I’m downtown and in need of a haircut, there’s a bar for that! And if you’re dressed like Elvis, don’t worry, you’re covered too.

Tools of the Trade: Herb Garden

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Last night I got home pretty late without having a chance to eat anything for dinner.  As my stand-by quick dinner when I have no one to feed but myself, I tend to make plain pasta with a little butter or olive oil and parmesan cheese…if there’s any of that in the fridge.  Last night, though, I got to take it up a bit with the addition of some beautiful fresh basil leaves from our container herb garden.

Growing your own herbs is EASY and so practical.  $1.25 and I started a container herb garden last year about this time with a wide variety of herb plants we picked up at Whole Foods.  We quickly realized that we didn’t have much use for some of the herbs we chose, but we love using others like fresh basil and mint.  So this year we’ve pared it down somewhat.  We’re growing mint (leftover from last year), chives, parsley, basil and cilantro.  And we’re using all of them on a very regular basis. I probably rely on the basil most, but I think $1.25 is looking forward to some nice spring and summer cocktails with the mint.  And the cilantro has come in handy for his salsa experiments recently (see here and here). Continue reading →

Tools of the Trade–Decantus wine aerator

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I don’t know about you, but when I’m looking to have a glass (or bottle) of wine, I’m looking to have it now. I don’t want to open it up and let it breath for an hour or so. I want to uncork or unscrew the bottle and get to my wine. Of course, a restaurant does the same thing. You order the wine, the waiter(ess) brings it–then both of you go through the uncomfortable tasting ritual. Am I swirling the glass too much? Not enough? Is this what the wine I’ve never heard of, but ordered anyway is supposed to taste like?

I’m not even sure why they do that little show. If the wine has gone bad, you still have to toss the whole bottle whether you poured me a little sip or a full glass. If I decide I don’t like the wine I ordered, it ain’t like I’m sending it back once it has been opened.

That little rant aside, this is all about maximizing your wine on your time. You don’t buy trail mix, pick out the peanuts and throw away the rest of the stuff, so why keep doing that with your wine? Enter the wine aerator:

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