Whaling Museum, Day 1, Working Waterfront Day

Big and exciting things happening this week. Big gig, and two big birthdays. Store moving along swimmingly, going to see Gorillaz next week and we are one step closer to the Calico 5th Anniversary Party, Friday October 15. Cannot wait. We have, literally, the perfect menu planned.

Today was beautiful and perfect out. A warm day followed by a cool and crisp afternoon. Seeing the waterfront on the observation deck reminded me of summer, and what I love about New England.

Totally exhausted. But here are some photos of today to keep you entertained. Tomorrow will post Brunch photos :)

Goodnight Moon.

Perfectly Golden Tofu (FINALLY!!!

For vegetarians fried tofu is an out-to-dinner must. It is delicious, relatively health if covered in the right kind of sauce, but most importantly (to me) it is crunchy. I love covering them in home-made buffalo sauce (with earth balance instead of butter) and serving them on top of salads, or on a baguette with my favorite toppings, etc.

It is versatile, and most meat-eaters and veggies alike love it for its protein and lack of calories and carbohydrates.

Frying it at home, however, is not as easy as it seems. Splattering grease? Yes. Soggy and gross? Yep.

So here is how you do it, and here is a delicious sauce to serve with brown rice, sauteed veggies, or anything else you might be craving...

Cut the tofu into 1 inch cubes, or triangles and place on a cookie rack that has been lined with cheese cloth or paper towels. Place the cubes apart and put in the fridge overnight. This is the MOST important part of cooking tofu, DRAINING ALL THE WATER OUT!!

Salt and pepper the tofu, or season with whatever you would like, cumin, coriander, curry powder, etc. and in a large skillet heat about 1/3 inch deep of regular olive oil on medium high. Make sure the oil is SCREAMING hot and slowly place the cubes in the oil, far enough apart that they are NOT touching. (this will cause you to STEAM the tofu, instead of frying it... ew!)

Let the tofu fry on each side for about 1.5 without touching it at all. This is important because it allows the little crunchy exterior to form without breaking the tofu and causing it to get soggy. After all sides are golden brown, take them out and place them on paper bags to drain all the excess oil.


Simple Stir Fry Sauce

2 cloves garlic, mincied
1/2 small sweet onion, minced
1 tablespoon soy sauce
2-3 tablespoons orange juice
crushed red pepper flakes to taste

Sautee the garlic and onion on medium, allowing to soften but not burn. add the soy, o.j. crushed red pepper and any other seasonings you may like (garam masala, curry, etc.)

Let reduce for about 5 minutes and toss tofu cubes in and serve with veggies or rice!

enjoy <3

Inspirations for our space

A dream I have had since I was a little girl. My own place. My very own place. Making other people happy, bringing people together through food, something I have enjoyed being a part of and doing since as early as I can remember.

What an exciting time it is coming up. We have so many ideas... I have never had so much faith in something I was about to do in all my life...

Here are some of our inspirations...






We are opening a place. Our dream. Our own bosses, cooking, baking, eating, laughing, sharing it with you...

Apple Crumb Coffee Cake

So I suppose that if Nicole and I do yoga at least 4 days a week then I can make myself things like this ? Post-workout munchies. Needed something sweet... Cookies? No. Brownies? Nah. Coffee cake and ice cream? Now you are talking.

Recipe to follow tomorrow. Too tired to type. Must eat.

Whaling Museum Gig (wowza!)

Is this our first "real" gig? Heck no! But this is certainly the best one so far... (John's Art Opening was pretty awesome, too bad I don't have photo's from that one!)

Our menu is short, sweet, simple, but good...

Cheese plates, Spreads, Compotes, Pastries, Soup?, all individual servings and perfectly flavorful... Who knows what will happen but I promise it will be good... and this is where it will be...

Delicious&Quick (Fall) Menu for Two

Totally delicious lay-on-the-couch meal for a cold fall day...



First day of "cold" weather. I had to wear a sweater today. Something about it made me want a delicious bowl of corn chowder and fried tomatoes? I am (unfortunately) totally broke these days, so something quick, inexpensive and quasi-healthy is all I really want. "What better than a bowl of corn chowder?" you ask... To which I reply "not much..."

Corn Chowder Recipe

4 ears of perfect golden corn
1 c. fresh sweet peas
2 carrots, diced
1 small sweet potato, diced
1 smaller sweet yellow onion, diced
1 large clove of garlic
1 quart 1/2 & 1/2 ( do not skimp on this, you will regret it... there is nothing as thick and creamy as the 1/2 and 1/2... otherwise use a rue and add milk (ick!)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. jalapeno or crushed red pepper flakes
a couple of cloves (this is optional, i really like it with the sweet potatoes though... just enough for someone to smell, but not to overpower the dish)

Sautee onions, carrots and sweet potatoes for a few minutes until softened (wait for a little color on the onions). Add garlic and let soften for about one minute, do not let the garlic burn... add the corn and peas and sautee for 2-3 minutes.

Add the 1/2&1/2, salt, pepper, crushed pepper and clove and bring to a boil before reducing to low.
Let simmer for about 20 minutes and serve with your favorite piece of toast.

Fried Tomatoes



2 large, ripe tomatoes (buy something you can cut into 3/4 inch slices, make sure it is ripe, otherwise it will have no flavor)
1 c. panko bread crumbs, seasoned with a little salt and pepper
2 eggs, beaten
1/2 c. flour, seasoned with s&p

Dip the slices of tomato into flour and shake any excess off. Dip into the beaten eggs and then into the panko, which are seasoned as to make sure the tomatoes have as much flavor as possible.

Fry on medium high heat in a skillet with olive oil and leave them for about 1.5 minutes on each side. Transfer to baking sheet and and bake on 400 for about 10 minutes. (You can make the tomatoes ahead of time and just do the baking off whenever you want to serve dinner)

Serve them over dressed mixed greens. They are totally delicious !



(the last pic is thrown in for good measure! everyone welcome our newest baby, henry <3 love of my life (tied with Ben, of course!)

Totally (Organic) BEST Chocolate Chip Cookies

Really Easy
Really Delicious


1 stick Sweet cream, unsalted butter, softened (VERY important that it is UNsalted!)

1/4 c. of Organic Unbleached White Sugar (plus some for sprinkling on top!)

3/4 c. packed Dark Brown Sugar.

1 Free Range and Organic egg

1 tsp. of Vanilla Paste (its about $5, TOTALLY worth it because you can see all the delicious Vanilla specks, I think its a really lovely touch to any cake or cookie.)

1 1/4 c. of Unbleached Organic Flour

1 tsp. of Organic Medium Course Sea Salt (this gives it a delicious taste AND texture to the cookie. It is my favorite secret weapon)

1/2 tsp. Organic Baking Soda

3/4 tsp. Red Mill Organic Baking Powder

1 c. Ghiradelli Milk Chocolate Chips

1 c. Ghiradelli 60% Cacao Chips (the mixture of the two chips is essential to having the flavor of the dark chocolate and the sweetness of the milk chocolate... makes for the ULTIMATE cookie!)


directions&tips:

Set oven to 360 convect bake! Cream butter, sugar, and brown sugar in your mixer for 3 minutes exactly! (Makes the batter PERFECTLY fluffy...this is a secret cookie baking weapon!)Scrape bowl. Add egg and vanilla and beat for another 2 minutes. Scrape bowl. Mix in baking soda, powder, salt and flour and combine slowly until it is entirely mixed! Add in the mixture of chocolate chips and mix for just a couple of seconds, until chocolate is evenly distributed in the batter.

On a lined baking sheet scoop 2 tablespoon servings. Bake for 14 minutes and allow 10 minutes to cool before serving. Have a glass of your favorite beverage ready for dipping! (Mine's almond milk!)

P.S. these cookies would be the ultimate ice cream sandwich cookie! :)

caramel crumb bars

it's always difficult for me to walk into a bookstore and not walk out with a pretty, clean, new cookbook. the more my collection grows the more my favorite books stand out. and they are the kind that get better every time you look at them. i swear secret recipes appear that i've never ever seen before! thats when i know it's my favorite, my right hand man, the best. top three you ask?


this alice waters book is the most useful for me. it goes through nearly every vegetable, its season, and how to prepare them in a few different ways. very practical and simple to read. not to mention she's the most influential business women i've ever heard of, check her out.


delia smith is a well known chef from the uk, i first peeked at this book because of the nice close up photos of veggies, but soon realized how good the recipes looked. you have to substitute ingredients sometimes because of the uk/usa differences, but they always work out. amazing vegetarian recipes!


by far my favorite book, always find something new and yummy to make. some of nick malgieri's recipes are pretty involved, but sometimes you have to spend time with things to make them awesome. i've made puff pastry and breads and sweet treats from this book, all of which have been delicious. if i have a baking question.. i consult this book.

liz and i recently catered and art opening and we like last minute decision making so, in attempt to not bake another cupcake.. i picked up modern baker and found this recipe that i am sure i'd never seen before. caramel crumb bars, buttery dough and a creamy caramel filling...yum.


caramel crumb bars-from nick malgieri's the modern baker

preheat to 350* set rack in lowest level of the oven
prepare 9x13x2 inch pan, butter and line with buttered parchment paper
makes about twenty-four 2 inch squares

DOUGH
8 ounces (2 sticks) unsalted butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (spoon flour into dry measuring cup and level off)

FILLING
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14-ounce) can sweetened, condensed milk

1. for the dough, beat the butter with the sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes. add the vanilla.

2. on the lowest speed, beat in 2 1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is smooth, and the flour has been absorbed.

3. remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. use the palm of your hand to press the dough down evenly, without compressing it too much. chill the dough-lined pan. work the remaining 1/4 cup flour into the remaining dough with your fingertips, so that it forms 1/8- to 1/4- inch crumbs. set aside at room temperature.

4. for the filling, in a medium saucepan bring the butter, corn syrup, brown sugar, and condensed milk to a simmer, stirring occasionally. allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. pour into a stainless-steel bowl to cool for 5 minutes.

5. remove the dough-lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly on the dough. scatter the crumb mixture on the filling.

6. bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through, about 30 minutes.

7. cool the pan on a rack until lukewarm, 15 to 20 minutes. lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. cut the slab into 2 inch squares.

keep these at room temperature if you are serving them within a day. if not, wrap and freeze them and make sure to defrost and bring them to room temperature before serving.

Almond Butterscotch Honey Cookie

This morning I recieved a great gift, kitchen scale and a ratio-based cookbook! The book breaks things down into it's simplest form. For example a cookie is really just 1 part sugar : 2 parts fat : 3 parts flour. I tested out a basic cookie recipe and added a few things of my own.

6 oz room temp unsalted butter (1 1/2 sticks)
4 oz white sugar (1/2 cup)
4 oz brown sugar (1/2 cup)
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
8 oz flour (1 3/4 cups)
1 teaspoon baking powder
1 cup chocolate chips

Preheat oven to 350*

Combine the butter and sugar in mixing bowl and beat until light and fluffy. Beat in egg and vanilla. In another bowl combine salt, flour, and baking powder and stir. With mixer on low add flour mix to butter mixture until dough is well combined. Fold in chocolate chips.

Drop tablespoons onto a baking sheet, leaving an inch or so between each cookie. Bake for about 10 minutes or until the edges begin to darken.

I, unknowingly, out of eggs this morning so I used a tablespoon of honey and a dash of vegetable oil. The texture was a little softer than this recipe would have made but it was very yummy! I also added butterscotch chips and almonds instead of chocolate chips. They just might be a new stand by cookie.




Enjoy

grazing on a hungry afternoon

after a long week of baking and preparing for the holidays, sunday afternoon leaves me with an empty pantry, and an empty belly. perhaps you are feelin the same way? take a look at our new recipe section there, to the right, for some dinner inspiration.

we'll be sure to post our new favorite holiday treat recipes, as well as some other yummy little items.

i've had sugary buttery hands for weeks now, which is great...dessert is great. sugar..great. but i'm looking forward to working on some healthful, light cooking. more and more i'm wanting to move the the other side of the country of ours for the produce. going to our supermarkets here is rather dull, couldn't find escarole last week! very upsetting...being in san francisco, where i visiting three farmers markets in one week..on the same street! that's what i need. speaking of san francisco, my dear friend jason will be designing us a new logo! very very excited for this.

check out the recipes!

field trip for 4

Benny, Lumi, Nicole and myself are headed to the Tiverton Four Corners tomorrow morning for some inspiration for the pairing. We have some ideas...we think they are good...

In the mean time why don't you all hang tight and visit this site...

Milk and Honey Bazaar.

pairings with nicole and liz... not andrea

Some inspiration for our food pairing this THURSDAY NIGHT @ AHA! We are really excited to pair up with Travessia Urban Winery of New Bedford ! They are devoted to locally making only the finest and most locally crafted wines. Nicole and I have been Wine Club members for a while now, and not only are the bottles under $15 for members, they are so absolutely delicious and make for a fantastic gift idea. What better to give for the holidays than a bottle of locally made wine? Thoughtful, inexpensive and most importantly for our purposes here, DELICIOUS!

See you Thursday, December 10th, 2009 @ Calico in New Bedford, 6pm. Be there or be square!

A Year in Review (cont.)

My favorite Cappucino ever. New Years eve 2008-2009 in Berlin.
We had already been traveling for twelve days. London. London to Paris Christmas Eve morning. Five days later to Berlin. Berlin to NH for Michael and Dad, but onwards for me! I woke up later than them, sad and teary eyed at knowing that I had an entire month ahead of me without the three most important people with me (minus Benny). I got ready and cabbed over to East Berlin where I wondered for hours before I met up with Bisi. American Apparel, a really beautiful little cafe that I would have died to work at (or better yet even own...) and FINALLY to the hostel to see Bisi, my only familiar face for a month! New Years day we trekked up to Kassel where we would begin our studies but not before we stopped to enjoy a beautiful danish and a cup of this delicious cappuccino and begin our journey!

oh GOODNESS!

This year was a big year for us... we met, we "fell in love", and we started a blog. I knew the minute I spoke with Nicole that we were supposed to do food together. We had the same visions, the same ideas, an the same passion: to bring real and exciting food to people, mostly vegetarian, without them realizing. Sustainably speaking the best and quickest way to reduce your carbon footprint is to eat less meat.(not to mention the slew of other health benefits that come with not eating factory farmed meats, cheeses, milk, etc.) This blog was something we were so excited about and has become a staple for us in what we cook and do every day. So, that being said...

I was playing with my camera phone the other night and realized that I had over 900 photos saved... about 50% of which are different things I have made with the intention of adding to our blog and never have...

So for the Holidays how about a few "best of"s of the year... stuff that made the grade but never made it up!

Here we go.


Frittata with roasted peppers, spinach, pesto and mozzarella.




Pressed Paninis on Incredible seeded Italian bread with home made mozzarella. (With Kastel Cru courtesy of the McMahon sisters)


Homemade White Sangria with fresh summer fruits!
(Potluck @Elissa and Chris')




Baked Ziti

Mixed greens on puff pastry with warm dressing and fresh rasberries

On our way to sonic youth and with almost nothing left to cook in the house...

Trying to remain health conscious I knew a salad was my best bet but it was freezing outside and I just couldn't get behind me decision...

I made a simple dressing of garlic, black pepper, 2 tablespoons of balsamic and 4 of extra virgin olive oil... Bring to a simmer and let cool.

The salad was simply mixed greens and feta, and after baking squares of puff pastries I topped them with the salad, warmed dressing and fresh berries!

It was a huge hit...


- Posted from on the road!

Craft-o-Rama!!!

The second annual holiday stroll in downtown New Bedford is happening today and one of the events is craft-o-rama. There are about 20 or so vendors with all sorts of homemade housewares, clothes, jewelry, honey!!!!


I'm tucked behind my little table filled with bags of gingerbread popcorn, marshmallows, and coconut macaroons.





If all goes well by the end of the day I'll have an empty table and some movie money in my back pocket.

Come visit!! It's happening at the bristol builiding in downtown NB, next to the green bean from 12-5, Sunday also.


- Posted using BlogPress from my iPhone

happy unturkeyday!

having been vegetarian for about 12 years now, every thanksgiving i try to make myself a main course that is just as satisfying to me as the big ol' turkey is to the rest of my family. i've had some good years...and some bad years. i had a good few year run with the quorn brand turkey roast, which while it doesn't look too fantastic, tasted great all seasoned up and roasted. it made for great leftover sandwiches too. a few years back i tried the tofurkey brand turkey and i wasn't pleased at all! i found it super salty and mushy and not for me. i've sort of steered away from those ever since and instead make something like stuffed roasted acorn squash. but this year takes the cake!

liz and i decided to make very homemade vegetable pot pie. i add the very because we did every possible step, all of which were completely painless. pot pie is one of those ultimate fall foods. it's warming, packed vegetables and just so damn good...





we started off by making our tuscan inspired vegetable stock.

while that was going we chopped our veggies. for our pie you'll need the following,

3 cups of vegetable stock
one white onion, diced
3 cloves or garlic chopped fine
1 bag of fingerling potatoes(or any you have on hand), cut into 1/2 inch pieces
4 large carrots, peeled and slice into rounds
2 heads of broccoli
1 cup or so each of frozen peas and corn, defrosted
half stick of butter
1/2 cup of flour
salt and pepper
herbs, fresh and dried

heat a few tablespoons of olive oil in a large saute pan. add onions, salt and pepper and cook until onions are translucent. add garlic and heat for a few minutes. toss in
potatoes and carrots,salt and pepper, cook stirring occasionally until veggies start to get tender. while these are cooking melt half a stick of butter in a sauce pan, add 1/2 cup of flour to the melted butter. stir constantly until a thick paste forms, this is your rue, thickening agent for the filling.

add half of the rue to the pan of carrots and potato, stir well to combine. if the mix isn't thick at this point, add rue tablespoons at a time until it looks like a really thick pie filling (you'll be adding stock to this, dont worry if it's too thick).



add the broccoli, peas, and corn, more salt and pepper. now start adding the vegetable stock one cup at a time. stir everything until all veggies at coated and creamy and delicious!





liz put her pie filling in a glass baking dish and topped it with puff pastry, and i made mine into a two crust pie. easy, and yummy.

enjoy

try out this recipe!

A fantastic and healthy alternative to a meat based pie! courtesy of food network!

Vegetable Potpie

Serves 4

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch of saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley

FOR THE PASTRY

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water for egg wash
Flaked sea salt and cracked black pepper

1. Melt the butter in a large pot over medium heat. Add the onions and fennel and sauté until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

2. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

3. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

4. Preheat the oven to 375 degrees.

5. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2 inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

yummy and delicious cheddar biscuits (an updated classic!)

I love biscuits in the morning. Fresh cup of coffee from the bean and a delicious and warm treat to compliment my morning joe and newspaper.

Barefoot Contessa has such a fantastic recipe for Cheddar biscuits (she once made them with dill, another time with chilies). Being the die hard Italian girl that I am, I decided to update them slightly, adding a couple of my favorites in the kitchen, making them a little less breakfast and a little more savory.

So here is my version of my absolute favorite breakfast biscuit.


Ingredients:

2 c. all purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper (just enough to see the black in the biscuits, its a really nice touch)
1 tsp. thyme, rosemary, dill or any combo of those fresh herbs, for both color and flavor!
12 tbsp. COLD unsalted butter, diced (1 1/2 sticks)
1/4 c. half and half
1/4/ c. milk
1 cold eggs
1 c. cheddar
1/4 c. freshly grated Parmigiano Regiano

Directions:

In a kitchen aid mixer combine flour, salt, pepper, herbs and baking powder and with the paddle mix on low. Add the diced, cold butter and combine until the size of peas.

In a separate bowl mix the milk and egg together. Quickly add the milk and egg and let slightly combine. Dust the Cheddar and Parmigiano with flour (to prevent sticking) and combine into the biscuit mixture.

Roll out five or six times and make into a rough rectangle, about 8-12 inches (or so).

With a flour dusted knife, cut into 8 roughly shaped rectangle biscuits.

Bake on 425 degrees for 20-25 minutes. (Keep in mind every bake time is different in every oven!)

Please pass this recipe on. It is both easy, delicious and able to be made WAY in advance (you can even freeze them!) What a great way to impress guests, freshly made pastries? WOW!

Most importantly, enjoy them. Life is too short not to stop and smell the flowers (or in this case, sit around and eat some delicious biscuits.)


Ciao, for now.

Octoberfest...our version

Hello!

Liz and I have set a goal to update this lovely little blog on a daily basis, so far Liz is getting is getting a blue ribbon and I should be sent to bed without dessert. But have no fear, I am back on the horse, I will eat cake! October is proving to be the most exciting month. We both had our birthdays and we have a few exciting catering shindigs coming up. This weekend we will be working on some vegan fair for our friend Forrest, it's his birthday...he's vegan, his family is not so it's a nice gift to himself! I haven't finalized the menu
yet but i believe it will be thanksgiving themed (I might make extra for us, why wait til november right?).

After that we will getting soft and girly making cupcakes for a baby shower. Also, the same weekend is the ever exciting calico event SHOP n' SWAP!! Go to the calico website for all the info.

More recipes and photos will be added this week. Enjoy your day and get in the kitchen!