Sunday, June 27, 2010

Sunday, June 20, 2010


I've been feeling rather uninspired lately hence my absence, luckily I think that is beginning to change. I'm hoping this post will be one of the many this summer. I'm working in Charlotte at an incredible organization called the Council for Children's Rights. Unfortunately for those that read my blog, the excitement over my work has kept me away from the kitchen. My parents came up to visit for the weekend and to celebrate Father's Day. It was great fun showing them around my new "home". We went out to dinner at BLT Steak and while I think we were all a little underwhelmed, we did agree that the popovers were tremendous. Here is the recipe. 
PopoversServes six (approximately twelve popovers)
4 c. milk, warmed
8 eggs
4 c. flour
1 ½ heaping tbsp. salt
2 ¼ c. grated Gruyere
Place the popover pan in the oven. Heat the oven and pan to 350º. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth. Remove the popover pan from the oven and spray with nonstick vegetable spray. While the batter is still slightly warm, fill each popover cup three-fourths full. Top each popover with approximately 2 ½ tbsps. of the grated cheese. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown. Take out of oven, remove from pan, and serve immediately.

Monday, June 7, 2010



Thursday, June 3, 2010


via the sartorialist

Wednesday, June 2, 2010


Watermelon Salad

2 avocados, pitted and peeled and cut in 1/2" chunks
2 limes juiced
1 grapefruit sliced into wedges
1-2 lbs. watermelon,seeded and cut into 1" chunks
1 Tbs extra-virgin olive oil
feta sliced into thin rectangles
1/2 bunch cilantro (optional)
kosher salt and pepper to taste

In large bowl, add cut avocado. Cover with lime juice. Add the rest of the ingredients. Drizzle with olive oil and toss with fresh cilantro, salt and pepper.