Lavender Chai Tea

With the advent of fall, I start thinking of amazing warm drinks. A fantastic blog, called Three Many Cooks, wrote a post in January this year called Spiced Chai Concentrate. It's one of the best tea recipes I've ever tasted, and you can make it at home! It's better than any chain-coffee-store chai that I've tried. It's also very adaptable! I don't particularly like the orange flavor in my tea, so the recipe I used below leaves that out. While I was in Chicago this summer, my friend, James, introduced me to another awesome version of chai, Lavender Chai. Inspired, I decided to take the Spiced Chai Concentrate recipe and add my own lavender twist. While chatting with one of my foodie friends, Paul, he suggested infusing the milk with lavender. Brilliant! 

Spiced Chai Concentrate  

Ingredients:

3 Tablespoons of Strong Black Tea (I prefer Darjeeling or Ceylon, but if you don't have loose leaf tea, use 5 Twinings English Breakfast teabags)

4 Cups of Water

2 Cinnamon Sticks

10 Cloves

5 Allspice Berries

2 Star Anise

1 Teaspoon of Fresh Ginger

A Pinch of Fresh Nutmeg 

1 Tablespoon of Honey

1 Tablespoon of Vanilla Extract

1/2 Cup of Brown Sugar

Cooking: 

In a stock pot, pour in all of your ingredients except the honey, vanilla and sugar. Bring this to a boil, then immediately remove from the heat and cover for 15-20minutes. In a pitcher, pour in your honey, sugar and vanilla. With a mesh strainer, pour in your steeped tea into the pitcher. Stir until the sugar is dissolved. I like to store my tea in a resealable bottle. This will keep for at least a week, but I bet it won't last that long!

Lavender Cream

Ingredients:

4 Pieces of 3" Long Fresh Lavender

3/4 Cup of Half and Half

Cooking: 

In a saucepan, pour in your half and half. Bring it to just barely simmering. Remove from heat and stir in the lavender pieces. Let sit until cool, then strain and store.

Lavender Chai Tea

Preparation:

Pour in the Spiced Chai Tea Concentrate to the Lavender Cream in a 2 to 1 ratio. Warm in the microwave or the stovetop. Enjoy! 

*I want to add a note to this recipe. I'm aware that lots of the spices above can be expensive, but I recommend going to the Dekalb Farmer's Market for your spice source if you're in the Atlanta area. The spices are very affordable there! Also, all of these spices are great to have on hand if you like Indian food! If you don't have the whole spices in your cabinet, don't panic. I have made this using the ground versions with great success, you just need to strain it through a bit of cloth* 

Chicago Edition/Best Brunch in My Life!

Recently, I had the opportunity to travel to Chicago with my husband. He was working for most of the trip, so I took advantage of my time alone and checked out some new (to me) eats. My first stop on the mini-culinary tour was a small, off-the-tourist-path place, called Jam. Jam is located in Chicago's West Town, on N. Damen Avenue, which is a hub of design-oriented shops. (Check out Design Sponge's Chicago guide for shop recommendations here.)

My rule for new places, is that I must try the weirdest thing on the menu that still sounds yummy. At Jam, I had a hard time deciding, as they offer Malted Custard French Toast! However, I decided that was not the most unusual thing on the menu and I went for the Lemon Cured Whitefish Quiche. I am not kidding when I say this was the best brunch item I have ever tasted! The quiche was built in terrine like layers, with the creamy egg on the bottom, whitefish ceviche in the center, and another layer of egg on top. The brightness of the lemon combined with the creamy egg and buttery crust was amazing! Alongside the quiche was a fantastic panzanella salad of bagel chips, more whitefish, pickled pearl onions and fried capers. I wanted to ask for another order to go for my hotel room, and another to take back with me on the plane. It was that good! And it didn't hurt that the little garden I dined in was super charming!

Next stop, Black Dog Gelato, also located on N. Damen, just a couple blocks down from Jam. It was a hot day and I needed something to cool off. I couldn't resist a sample of the bleu cheese-walnut-balsamic flavor, so creative and surprisingly tasty. In the end, I went for the cucumber-rose water alongside some cantaloupe gelato. The cucumber-rose water was light and refreshing, with that lovely, floral undertone. And the cantaloupe tasted as if they had frozen a whole cantaloupe and pureed it! Super fresh and fruity!

On my last day of the whirlwind trip, I wanted to stop by one of the local chef celebrity places. Grahamwich, is Graham Elliot's, whom you might recognize from Fox's Master Chef, sandwich shop. Again, I wanted to try something a little different. I'm a fan of a grilled cheese, but Chef Elliot's version sounded crazy! With Wisconsin Cheddar, Italian Proscuitto, Tomato Marmalade, Cheese Curds on a Pullman Loaf, it was a heart attack in a sandwich, but you will definitely die happy eating this grilled cheese. The tart tomato marmalade really came through and accented the salty proscuitto and creamy cheddar. The curds just added a bit more texture to the delicious, creamy ooziness.

I hope to share a Lavender Chai recipe from the yummy bakery that my friend took me to, and also, maybe he'll share the fantasticly creamy chocolate cupcake recipe he makes for them. It was incredible, and he told me that the secret is to strain the batter through a mesh sieve! Unbelievable! 

I had a wonderful time in Chi-town and I can't wait to get back up there and try the hundreds of places I missed. It's an incredible city for food, and there's never enough time to try them all!

Bacon Corn Chowder

 

With fresh summer corn almost disappearing for the season, I felt I should make some corn chowder. After tasting a version of this recipe in a Williams-Sonoma store, I wanted to give it a go. The sweet, creamy corn lends itself perfectly to pairing with salty, crunchy bacon!

Bacon Corn Chowder

Ingredients:
1/2 Red Onion, Diced
6 Cloves of Garlic, Minced
4 Strips of Bacon
3 Large Ears of Un-Shucked Corn
6 New Potatoes
64 Ounces of Chicken Stock
1 Teaspoon of Cayenne Pepper
3 Sprigs of Thyme
2 Cups of Milk
Salt and Pepper

Cooking:

Fry your bacon until crispy on medium-heat. Reserve the bacon strips and pour 2 tablespoons of bacon grease into a large stock pot or dutch oven. Turn the pot to medium heat and add your onions and garlic. Saute until the onions are translucent. Meanwhile, turn your oven to broil and place your ears of corn on the racks. Turn until the husks blacken a bit on all sides. This will steam the corn on the inside of the husk and add a smoky flavor. Remove the corn from the oven and discard the husks. Take a knife and cut the kernels from the cob. Add the potatoes, thyme, cayenne, stock, milk, cobs and kernels to your pot once the onions are translucent. Cook on low heat for 30 minutes. Remove the cobs and sprigs of thyme from the pot. In a blender or food processor, puree all of the potatoes with half of the soup mix. Stir the blended mix back into the soup pot. Add salt and pepper to taste. Chop your reserved bacon into bits, pour the soup into bowls and sprinkle the bacon on top!

Fried Egg and Mushroom Toasts

I think I may have said before, but Brunch is my most favorite meal! I just cannot think of a single thing wrong with a leisurely weekend morning that ends in a meal half-breakfast, half-lunch, especially when combined with a spicy Bloody Mary. Occasionally, I will make a tartine for a quick brunch. Tartines are open faced sandwiches, meaning they can be extra messy (in the best way) because you're not eating them with your hands. This is a recipe that I have basically adapted from Jamie Oliver's Jamie at Home Series (my favorite cooking show.) You can watch their great mushroom hunt here. I love the idea of foraging in the woods for a good breakfast!

Fried Egg and Mushroom Tartine

Ingredients:

2 Pints of Cremini Mushrooms, Sliced

6 Cloves of Garlic, Minced

1 Tablespoon of Olive Oil

6 Stems of Fresh Thyme

2 Tablespoons of Butter

2 Tablespoons of Half and Half

2 Eggs

1/2 Cup of Greek Yogurt

1 Tablespoon of Hot Mustard

1 Teaspoon of White Wine Vinegar (or a Citrus Vinegar)

2 Slices of Buttered Toast 

Salt and Pepper

Cooking:

Grab a frying pan, pour in your oil, and turn the stove heat to medium-high. You want to wait until the pan is nice and hot. Once hot, toss in your creminis, thyme and garlic. Stirring often, wait until the mushrooms have cooked down until nice and brown. They will be about half their original size. Add in your half and half and 1 tablespoon of butter. Add a pinch or two of salt and pepper. Stir until the butter is melted, then pour into a bowl and set aside. Place your remaining butter in the mushroom pan and fry your eggs. Meanwhile, mix your yogurt, mustard, vinegar and a salt and pepper to taste in a bowl. To assemble, take your toasts and spread your yogurt sauce on, then top with your mushrooms, and finally your fried egg!

Puttanesca and Mice

Lately, I've been feeling the need for salty capers and olives with summer tomatoes. I've had Puttanesca twice this week, and I don't think it will stop there. It's by far one of my favorite quick pasta dishes to throw together. Since my best friend and I cooked some in Baltimore, it brings back wonderful memories, memories of red wine, setting up her fresh new apartment, and a delightful little mouse visitor! We were dining and feeling so proud of our accomplishments, when I looked over at the stove. A tiny mouse had crawled up from the gas eye and was checking out our leftovers. After I began sing-songing, "there's a mouse on the stove, there's a mouse on the stove...," my friend hopped up and shooed him away. Puttanesca will now, forever, remind me of her and that little guy!

Pasta Puttanesca

Ingredients:

1/2 Vidalia Onion, Chopped

3 Anchovy Filets

4 Cloves of Garlic, 2 Very Thinly Sliced, 2 Minced

1 Tablespoon of Olive Oil

1 Tablespoon of Capers

8 Black Kalamata Olives, Pits Removed and Chopped

1-1/2 Cups of Tomato Sauce 

3 Tablespoons of Red Wine

1 Teaspoon of Sriracha Sauce, or Red Rooster Sauce

2 Cups of Fusili or Penne

2 Teaspoons of Salt

2 Tablespoons of Grated Parmesan

Cooking:

Put a pot of water on to boil for your pasta. When the water comes to a boil, toss in your salt and cook the pasta according to the time on the package. I often use Trader Joe's organic pasta, which usually takes around 10-11 minutes. Meanwhile, heat your olive oil in a sauce pan on medium-high heat. Toss in your onions, and when they start sizzling, add your anchovy filets. Most people shy away from anchovies, and I'm one of them, except when you use them in a sauce like this. The anchovies will literally melt away and create a nice, dark flavor base for your sauce. Next add in your garlic, then your capers and olives. Once the onions are translucent, pour in your sauce. I like to use an organic spaghetti sauce here, usually a tomato basil version. Reduce the heat to low. Add your red wine and Sriracha sauce. Drain your pasta, but reserve a couple of tablespoons of the water. Add the pasta and reserved water to the sauce pan. Stir together and let the flavors meld for about 5-10 minutes. Serve into your bowls and top with some Parmesan. Enjoy mouse free!

Cheddar-Rosemary Buttermilk Biscuits

For the past year or so, I have been perfecting my biscuit making. I was trained in proper Southern drop biscuit tradition, where you make a well in the flour, and dump in your fat and milk, swishing it all together with your fingers. While fun, the problem with this technique is that the ratio can lack precision and sometimes end in dry, crumbly biscuits; perfectly fine if you are making dressing, but not so delicious with Sunday supper. So, having found a buttermilk biscuit recipe that was delicious every time (that I didn't burn it,) I felt I needed to make it just a little more delicious with some cheddar and rosemary. I served these at a Low-Country Boil we had a couple of weeks ago, and the extra deliciousness seemed appreciated! 

Cheddar-Rosemary Buttermilk Biscuits

Ingredients: 

2 Cups of All-Purpose Flour

1/2 Tablespoon of Baking Powder

1/2 Teaspoon of Baking Soda

2 Pinches of Sugar

2 Pinches of Salt

1/2 Cup of Grated Cheddar

1 Teaspoon of Rosemary, Finely Chopped

1 Stick of Butter, Chopped into Small Cubes

1 3/8 Cups of Buttermilk

Cooking:

Preheat your oven to 375 degrees. Sift your dry ingredients together, then stir in your cheddar and rosemary until the flour evenly coats the ingredients. With a pastry cutter, fork or your fingers (I sometimes use all of the above,) mash your butter into your dry ingredients until the butter is crumbled into the flour in very small bits. It should look like fine gravel. Then add in your buttermilk. Fold with a rubber spatula until it just comes together, then turn it out on a lightly floured surface. Roll the dough out to about 1 inch thickness and cut with a biscuit cutter or a knife into desired shapes. Place the biscuits on a Silpat or a greased cookie sheet and bake until the tops are golden brown or about 20 minutes. You can broil them at the end for a minute or 2 for extra color on the top, but this is where I always get into trouble and forget them. I have burned a batch almost every time I've made them! The broiler is my nemesis! So, don't make my mistakes and be sure to put a timer on!

Strawberry-Rhubarb Cupcakes with Lime Curd Filling

So, this is the culmination of my Strawberry-Rhubarb-Lime kick. As you might have read in my Lime Curd post, I made some of Martha Stewart's delicious Meyer Lemon Cupcakes for my cousin's wedding shower. I loved that surprise of the lemon curd on the inside, so for a summery and slightly different take, the rhubarb goes into the cake batter and icing, with the tart lime curd hidden in the center. It's perfect for a summer party!

Strawberry-Rhubarb Cupcakes with Lime Curd Filling

Ingredients:

1/2 Cup (1 stick) Unsalted Butter
1 Cup Sugar
1 Teaspoons Vanilla Extract
3 Large Eggs, Separated
1 Cup All-Purpose Flour
1/2 Cup Cake Flour (not self-rising)
1 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Greek Yogurt or Sour Cream
1/2 Cup of Strawberry-Rhubarb Compote
1 Cup of Lime Curd 
Strawberry-Rhubarb Buttercream Icing (See Recipe Below)

Directions:

Preheat oven to 350 degrees. Place cupcake liners in muffin tin, this recipe will make approximately 12 cupcakes. Cream butter and sugar together in a mixer until light and fluffy. Pour in your vanilla, then add egg yolks, one at a time until they are incorporated. Sift together both flours, baking powder, and salt into a separate bowl and slowly add these dry ingredients into your mixer while it's on low. Once the flour has just been incorporated, add in your Greek yogurt. Finally, add in the Strawberry-Rhubarb Compote. Transfer this mixture to another large bowl and clean your mixing bowl, then dump in the egg whites. Mix your egg whites on high until stiff peaks form. Carefully fold the egg whites into your batter bowl, one-third of the egg whites at a time. Fill the muffin cups halfway and place in the oven to bake until golden and a toothpick comes out clean. (Approximately 20 minutes.)  When the cupcakes have completely cooled, scoop out some of the center and spoon in a dollop of lime curd. Pipe your Strawberry-Rhubarb Buttercream on top. You can decorate with a strawberry or a bit of lime to hint at the hidden fruit.







Strawberry-Rhubarb Buttercream Icing

Ingredients:

1 Cup (2 sticks) Unsalted Butter, Room Temperature, Cut into Small Pieces
1-3/4 Cups Confectioners' Sugar, Sifted
Pinch of salt
1 Teaspoon Pure Vanilla Extract
1/8 Cup Milk
1/2 Cup of Strawberry Rhubarb Compote

Directions:

In your mixer, beat your butter until creamy and then slowly add the confectioners' sugar and pinch of salt. Add the vanilla, then slowly add the milk, then the Strawberry-Rhubarb Compote, and mix until smooth. Place into a piping back or resealable sandwich bag with the corner cut off and decorate away!