Saturday, November 24, 2012

Hot Mulled Bourbon

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This time of year is completely intoxicating isn't it? Thanksgiving comes to an end and with it, comes the beginning of the Christmas season!

A crispness is in the air. The soft scents of pine and cypress are abundant. Naturally following these things are wonderful Christmas Carols.

Today, one has particularly been stuck in my head:  Holly Jolly Christmas. And more specifically one line: "I don't know if there'll be snow, but have a cup of cheer."

I don't know about you, but when Burl Ives tells me to do something, I darn well do it. I suggest you do the same.

Last week, my husband mentioned that he would love to find a warm winter spirit that involved bourbon, that wasn't too sweet. Since then, I have been unable to think of anything else. I've perused the internet for recipes to come up with something that might be worthy of his criteria. I came up empty handed. So, I decided to come up with something on my own!

Boy, oh boy, was I pleased with the results. And so was my husband!

I do believe we have found our Christmas 2012 Cup of Cheer!

Hot Mulled Bourbon
Yields: 2 servings
 


Ingredients:
1 cup bourbon
1 tsp vermouth
Splash of a dry red wine
2 TBS granulated sugar
1 tsp orange juice
4 splashes of Angostura bitters
1 TBS mulling spices, wrapped up in cheesecloth and twine
1/2 cup of water

Directions:
1. In a small saucepan, combine all ingredients and bring to a low simmer, do not boil.
2. Simmer for 10 to 15 minutes.
3. Serve in mugs with cinnamon sticks and enjoy!



Thursday, September 6, 2012

Butternut Squash Fries

Pin It Now! Have you ever found yourself rudely awakened in the morning? Awakened during the last crucial 5 to 10 minutes of sleep before your alarm goes off? Perhaps by a hound dog?

And as a result, you want nothing more than to give Morning a roundhouse kick to the face.

I know this scenario all too well.

Sometimes you need a little oomph or a wonderful thought to get you to raise from your bed. This morning, that thought for me was of butternut squash fries. ...And a hot cup of Joe with almond milk and a pinch of pumpkin pie spice. Nom.

No matter what you use to make fries, it seems that you can't go wrong. Whether you make French Fries, Freedom Fries, Sweet Potato Fries.... they all taste so darn good! It is the same with using butternut squash.

There is such a sweetness with these fries that is unmatched. It is a light and healthy alternative to overly fried French Fries. And to be honest, I eat mine plain! No sense of dipping these fries into any condiment or aioli. It is just too good to cover up!

Butternut Squash Fries
Yields: 4 servings

Ingredients:
2 butternut squash, peeled and deseeded
Extra virgin olive oil
1 TBS kosher salt

Directions:
1. Preheat your oven to the broiler setting. If you have to decide between a low or high setting, choose a high setting.
2. Slice your butternut squash into even fry sizes. It is imperative to get them close to even, so that they cook for about the same time.
3. Place onto a prepared baking sheet (either parchment paper or oil is fine). Drizzle oil over top of the fries and sprinkle with salt.
4. Place under the broiler. Keep a sharp eye on the butternut squash. Set your timer to 2 minutes. And check your fries in 2 minute intervals. When they begin to nicely brown on one side, flip them and continue to check them in 2 minute intervals until a desired brownness is reached. The cooking time will differ depending upon the size of the fries and your oven.




Wednesday, September 5, 2012

Salmon with Maple-Bourbon Glaze and Caramelized Onions

Pin It Now! We definitely do not eat enough salmon in our house. It is so scrum-diddle-dee-dumptious that not eating it enough should be a crime. On second thought, maybe it already is a crime. Oh boy, it may even be a felony. I need to look into this for myself and for you.

...Wait one second while I close the blinds and turn off all of the lights, so it looks like no one's home, just in case a police officer drives by....

 We also do not consume nearly enough bourbon in our house. Okay, so I'm not being completely honest. We probably consume somewhere between an adequate and a healthy portion of bourbon in the Malloy household. What? Don't judge.

One thing is for sure, I do not cook with bourbon enough. Bring me a bible, friend, for I am telling you the truth!

This is a simple and delicious dinner that is gourmet, but made on a dime.



Salmon with Maple-Bourbon Glaze and Caramelized Onions
Yields: 4 servings and 1/2 cup of glaze


Ingredients:
4 salmon fillets
1 cup onion, sliced thinly
1 tsp sugar
Extra virgin olive oil
For the Glaze-
2 TBS maple syrup
2 TBS + 1 oz. bourbon whiskey (2 TBS to cook with and 1 oz to drink while you cook... snicker)
1 TBS white vinegar
1 garlic clove, minced
2 tsp dark brown sugar
2 cups arugula

Directions:
1. Prepare the salmon to your heart's content by either grilling, baking, or poaching.
2. Meanwhile, heat 1 TBS of olive oil over medium to medium-high heat. Add onions and sugar. Cook for 15-20 minutes, stirring occasionally, until onions become caramelized.
3. For the glaze, whisk together all of the ingredients.
4. Place the cooked salmon fillets on top of arugula. Top with 1/4 cup caramelized onions on each fillet, and place 2 to 3 TBS of the glaze on each fillet.


Friday, June 22, 2012

Gnocchi with Arugula and Sun-Dried Tomatoes

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I know, I have taken a shamefully long hiatus from blogging. Life in the flower shop and outside of the flower shop has been splendidly busy, so I'm sure you will find it in your heart to forgive me.

Especially after you make this dish from my recent ShopRite post. I made Gnocchi with Arugula and Sun-Dried Tomatoes. And even did a dance!

Boy, is it a yummy one.

Click here for the recipe!

Monday, April 16, 2012

Barbecue Chicken Pizza

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We all have traits that we inherit honestly.  For instance, I inherited my sense of humor, love of cheese,  and coloring from my father and my sweet dance moves, sociability, and cheek bones from my mother.

We also have traits that we are unable to account for their roots. Like my inability to whistle. Or my love for sentence fragments.

I don't think I inherited my pizza obsession.  It is a personal trait that is not genetic: My husband is happy as long as he has a slice in his hand. I think his trait has rubbed off on me and I cannot even begin to complain. 

Because of this, I make pizza a lot. Since I make pizza a lot, I often feel the need to experiment.

Usually when I experiment, I decide to treat my friends as if they were guinea pigs and try out my new recipes on them. This one received rave reviews, so I have decided to share it with you all!

Happy Pizza-ing!



Barbecue Chicken Pizza (beer not included, but encouraged)
Yields: 4 servings



Ingredients:
1 TBS extra virgin olive oil
1 chicken breast, pan fried and shredded
1 cup kale, chopped
2 TBS butter, melted
Cornmeal (for a pizza peel)

 Pizza dough:
1 TBS instant yeast
1 TBS sugar
1 tsp salt
1 cup water (at approximately 115 degrees) 
2 + cups bread flour

Directions:
1. Combine the yeast, sugar, and salt in a medium sized bowl. Add the water, whisking the ingredients altogether, and allow it to sit for about 5 minutes (to proof the yeast!). 
2.  Add the flour and mix until the dough pulls away from the bowl (depending upon the humidity, you may need more than 2 cups of flour), kneading it a few times. Cover the bowl with a dish towel and allow it to rise for an hour.  
3. Punch down the pizza dough to deflate it.
4. Preheat your oven (preferably with a baking stone) for 500 degrees. If you do not have a baking stone, grease a pizza pan. 
5. In a large saute pan, heat the olive oil over medium heat. Add the kale and cook until it has softened, 2 to 3 minutes. Set aside. 
6. Once the oven as completed preheating, pull the dough from the bowl, and knead it a few times on a well-floured surface. Roll the dough to 1/4 inch to 1/2 inch thickness. 
7. Pour the melted butter on top of the rolled out dough (ooo, yum, decadent). Drizzle on half of the barbecue sauce. Top with the caramelized onions, kale, and chicken. Finish with drizzling the remaining barbecue sauce. 
8. (If using a baking stone, cornmeal your pizza peel) Put pizza into the oven and bake for 8 to 10 minutes. Keep an eye on it every minute or so after you hit the 5 minute mark, to make sure it doesn't overcook! 
9. Slice and enjoy!




Saturday, April 14, 2012

A Neighborhood Chili Cook-Off & Smoked Gouda Crackers

Pin It Now! My beautiful boss and I decided to enter our neighborhood Chili Cook-off recently under the name of the flower shop.

I had so much fun coming up with this recipe with my boss. I sat on the flower shop floor as we talked it into existence. We created this beauty out of thin air. And giggled along the way.


Did I mention that I love my job?!



There was a ton of great chili to be had entered by restaurants and other non-restaurant businesses, as well as neighborhood folks! 





We made a chili using ground buffalo. Delicious!!! We won People's Choice! I did a happy dance. Twice


We had a secret ingredient. Secret ingredients require a James-Bond-like stealthiness. You want it to enhance your recipe, but be undetectable as it is a secret! I always wanted to say that there was a secret ingredient in something that I had created and now I can!

I would share with the recipe for our super amazing chili, but I'd have to kill you. Remember I said there was a secret ingredient?! And I like having you around.  Also, I may need to use this recipe as a bargaining chip in the event I am kidnapped by a mob of bandit ninjas.

.....But I will totally fork over the cracker recipe.

The crackers ended up being a perfect accompaniment to the chili. Everyone is used to eating cornbread with their chili. I love cornbread. It's delicious, but pretty typical. And I live to be a-typical. So, these crackers were a great way of introducing a cheesy cornmeal flavor without being cornbread!

Smoked Gouda Crackers

Adapted from Allrecipes
Yields: A ton of crackers. 



Ingredients:
1/2 cup cornmeal
1 cup all-purpose flour
1 tsp sea salt
1/2 cup butter
1 cup smoked gouda, shredded
1/4 cup milk

Directions:
1. Prepare a baking sheet with parchment paper.
2. Preheat your oven to 325 degrees
3. Sift together the cornmeal, flour, and salt.
4. Cut in the butter (I recommend using your fingers.. you get to play with your food. I need any excuse I can to play with my food. And you get to make sure that the butter is really well incorporated, which is an added bonus).
5. Stir in the cheese and add the milk.
6. Knead the dough a few times to make sure it's well incorporated.
7. Roll out on a well-floured surface to 1/8 inch thickness. Cut into your desired cracker shape.
8. Place onto your prepared baking sheet and bake for approximately 15 minutes.

Tuesday, April 3, 2012

Scrambled Falafel Pitas

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Benjamin Franklin is quoted as saying that “beer is proof that God loves us and wants us to be happy.” This is potentially the most profound statement ever made. However, I find Benjamin Franklin’s thought process to be incomplete. There are several other items that he neglected to mention that are gifts from on high illustrating that we are to be joyful creatures, and they are as follows (and in no particular order):

         1. Duane Allman's guitar
         2. Downton Abbey
         3. Nude high heels
         4. Chickpeas

Chickpeas are awesome. Chickpeas make hummus possible… and veggie burgers… and falafel.

Falafel is delicious. I was unaware of falafel’s existence until I was in college.  When I would hear people talking about it, I thought that they were referring to a foot fungus they had caught in the community shower.


Boy was I wrong....




Scrambled Falafel Pitas
Yields: 4 servings



Ingredients:
1 cup of dried chickpeas, **soaked in water overnight**
1/2 cup onion, chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp ground coriander
1 cup kale, chopped
1/2 cup roasted red peppers, chopped
2 TBS extra-virgin olive oil
1/2 cup hummus
4 pitas, halved
Salt and pepper to taste

Directions:
1. Drain the chickpeas and place into a food processor, pulse the chickpeas, cumin, and coriander until they are broken down, make sure not to puree them. Set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, cooking until translucent (about 3 to 5 minutes).
3. Add the chickpeas and stir to combine with the onions (think scrambled eggs). Allow the chickpeas to lightly brown, stirring occasionally (may be 5 to 7 minutes).
4. Add the kale and peppers, cooking until the kale softens, about 2 to 3 minutes.
5. Spread hummus on the pitas and add the falafel scramble.
6. Nomnomnom.





Friday, March 23, 2012

A Tuscan-Inspired Day

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Here is a glimpse at an arrangement I put together today. The request was for the the blooms to capture a Tuscan feel. The sun's affable rays came lovingly shown into the shop, and for a moment I thought that I was 'Under the Tuscan Sun.'

If only I lived in the house that Frances did. 

Oh, and had her face. 


Happy Friday! 

Tuesday, March 13, 2012

One for my Husband: Irish Soda Bread (2 ways!)

Pin It Now! My husband has a great name.

Tim Malloy. 

It's sturdy. It's timeless. And also quite Irish.

This time of year brings out the pride of those having Irish ancestry, especially in Philadelphia. Beer and mustaches are dyed green for the feast day of St. Patrick. The St. Patty's Day Parade is also a time of great celebration in the streets of Philadelphia.

Great. But, what does this have to do with my husband?

Very often people will comment on how Irish his name is, the comments reach a height during the month of March. This is most likely because his name is undistinguishable from the name of an old catholic gang from the 1920s in Glasgow, "Timalloy" or Tim Malloys, associated with the Celtic Football Club. This term is now used as a nickname for the fans of that football club, often shortened as "Tims."

I did not grow up in a house full of Irish Soda Bread and other great Irish treats around the 17th of March, particularly because I am not of Irish heritage (ah, makes sense, right?). And, being of Irish descent, my husband did. So, this time of year, I always try to make a little something for him to enjoy and this Irish Soda Bread was it!

This one is for my husband! Éirinn go brách, Tim Malloy!! :)


Irish Soda Bread (2 Ways)
Yields 6 to 8 servings






Ingredients:
3.5 cups cake flour or all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp salt
3/4 cup raisins, optional
1 and 1/4 to 1 and 1/2 cups buttermilk //or// a dairy-free version: 1 1/4 to 1 1/2 cups soy milk or almond milk + 1 tsp apple cider vinegar

Directions:
1. Preheat your oven to 425 degrees and grease a cast-iron skillet.
2. Whisk together the dry ingredients. *If doing the dairy-free version: combine the vinegar and soy milk, and allow it to stand for 3-5 minutes to curdle.
3. Slowly add the milk, stirring until a dough forms. It may take between 1 and 1 and 1/2 cups, depending upon the humidity.
4. Knead the dough for about 10 seconds, form into a ball and place into the prepared skillet.
5. Bake for 30-35 minutes.


207 calories   |   1g fat    |    6g protein

Monday, March 12, 2012

A Spring-like Day in the Flower Shop

Pin It Now! The door of the shop is open to let in the soft March breeze. It is so difficult to imagine that we aren't already in the bosom of spring. The flower shop emits a sweet scent that makes the mind wander off to a far away place. I open my eyes and realize that there is no other place that I would rather be.

A young sparrow hops in to say hello and see which flowers we have in stock.



The memory of this kind of day is one that I keep in my back pocket to pull out on a rainy and gloomy day.