Haute Chews: NYC Yummies

Photo by Sang An

Hope you all had a wonderful week! As usual, I'm looking forward to a semi-relaxing weekend. Although, I wish I were attending NY Fashion Week, {sipping my cosmos's and eating NY yummies}, unfortunately I will be getting caught up on chores and groceries after a long week of work. So for those of you attending all the glitz and glamour of NY fashion week here is a suitcase full of goodies I would suggest you take along. As for us ladies with previous engagements well, I leave you with a nice ice cream dessert to ease the pain. Enjoy!

http://www.net-a-porter.com/Shop/List/The_New_York_Suitcase

Vanilla-Bean Ice Cream With Almond Sablé and Chocolate Liquid Crunch

Provided by: Chef Thomas Keller Served at: Per Se

Vanilla-Bean Ice Cream
2 cups milk
2 cups heavy cream
1 vanilla bean, split
3⁄4 cup sugar
10 egg yolks


Toasted-Almond Sablé
1⁄2 cup sugar
1⁄2 cup plus 3 tablespoons butter
1⁄2 teaspoon salt
2 vanilla beans
3 cups almonds, roasted in a 325-degree oven until golden brown, finely chopped
1⁄2 cup plus 2 tablespoons cake flour

Chocolate Liquid Crunch
2 ounces bittersweet Valrhona 70 percent chocolate
1 1⁄2 ounces extra-bitter Valrhona 70 percent chocolate
1 tablespoon coconut oil

Vanilla-Bean Ice Cream 

Bring the milk, cream, vanilla bean, and half the sugar to a boil in a saucepan. Remove from the heat, cover, and allow to steep for 1 hour.


In a bowl, whisk the egg yolks and remaining sugar until smooth and slightly thickened. Gradually whisk 1⁄3 of the liquid into the yolks, return this mixture to the saucepan, and cook over medium heat, stirring with a wooden spoon until it coats the back of the spoon. Strain this custard into a container, and chill in an ice bath. When the custard has cooled, cover it, and refrigerate for several hours or overnight. Transfer to an ice-cream machine, and process according to directions.

Toasted-Almond Sablé
Preheat the oven to 325 degrees.


Beat together the sugar, butter, and salt in a mixer fitted with a paddle. Scrape the seeds from the vanilla beans into the creamed butter.


Add 2 cups of the chopped almonds, then mix in the cake flour until well combined. Roll this sablé dough into a 3-inch-diameter log, wrap with plastic wrap, and refrigerate for 3 hours. Cut the log into 1⁄4-inch-thick slices. Place these sablé cookies on a parchment-lined baking sheet, and bake until golden brown, about 8 to10 minutes. Cool the sablés on the sheet.


Chocolate Liquid Crunch
Melt the two chocolates together in a bowl set over a pan of simmering water, add coconut oil, and heat until dissolved. Keep the liquid lukewarm until ready to pour over the ice cream. 

To Serve
Place one sablé on each plate, and top with a large rounded scoop of ice cream. Drizzle the chocolate liquid crunch over the ice cream until covered, and serve immediately.

Haute Chews: Valentine Pink

Happy February Ladies! Which means that Valentine's is just around the corner, and I am ready to put on the table all the goodness that Valentines day is about. First off, lots of chocolate, hot pink (according to me!), and hearts! But before I begin, let's put you in the mood for romance. You'll need a great dinner outfit, a chocolate dessert that is appealing to the eyes as well as the tummy, and of course lots of flowers! Nothing says I love you better then heart shaped chocolates and flowers. Oui oui?! Enjoy!

Burak Uyan Cutout suede and leather sandals net-a-porter.com • Tibi Ruffled silk-chiffon dress net-a-porter.com • Jimmy Choo Candy glitter acrylic clutch  net-a-porter.com  

Baking Style: Art, Craft, Recipes 

Forever Brownies

serving: 16 squares

2/3 cup plus 1 tbls all purpose flour

2/3 cup cake flour

1/4 tsp baking powder

1/4 tsp salt

1/3 cup unsweetened alkalized cocoa powder

1/5 pound plus 2 tbls (18 tbls) unsalted butter, melted and slightly cooled

5 oz unsweetened chocolate melted and slightly cooled

4 oz bittersweet chocolate melted and slightly cooled

5 lg eggs

2 cups superfine sugar

2 1/2 tsp vanilla extract

2 tbls corn syrup

confectioners' sugar, for sifting over the baked bars

Directions

Preheat the oven to 325 degrees F.

Lengthwise and width wise, line the inside of a 9 by 9 by 2 inch baking pan with parchment paper, leaving about 2-3 inches of parchment paper extended on all four sides. 

For the batter: Sift the all purpose flour, cake flour, baking powder, salt, and cocoa powder onto a sheet of waxed paper.

Whisk the melted butter, melted unsweetened chocolate, and melted bittersweet chocolate in a medium size mixing bowl until smooth. In a large mixing bowl, beat the eggs just to mix thoroughly. Add the superfine sugar and beat for 45 seconds, just to combine. Blend in the butter melted chocolate mixture, vanilla extract, and corn syrup. Re sift the flour mixture over the chocolate mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even textured.

Pour and scrape the batter into the prepared pan, Smooth the top with a flexible palette knife.

Bake the brownies in the preheated oven for 30 -33 minutes, or just till set. There may be a few slender cracks on top.

Cool the brownies in the pan on a cooling rack for 30 minutes. Refrigerate for 4 hours. Gently lift out the large block, using the parchment paper  sides to remove it from the pan. Cut the brownies into squares, using a chef's knife. Detach the squares from the parchment paper. Store in an airtight tin with parchment paper separating the layers. Sift the confectioners' sugar over the top of the brownies just before serving.

We Got Game

Food Network

Does football bore you to tears as it does me (guilty)? Welll maybe except when my home team makes it to the Super Bowl. Therefore, I'm taking one for the team by joining the festivities this year and I’m upping the anti with a pre game warm up with some heat with these buffalo chicken sliders. I hope that victory is in the stars for your team, regardless, these might earn you a victory dance after all. Enjoy!

Buffalo Chicken Sliders
Adapted from food network

Ingredients
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
2 teaspoons paprika
1/4 teaspoon cayenne
1 cup hot sauce, such as Frank's Red Hot
12 small rolls, such as Hawaiian or Parker House rolls, buttered and griddled
Ranch dressing, for serving
1 cup blue cheese crumbles
Tomato slices, for serving
Green leaf lettuce, for serving

Directions
Preheat the oven to 400 degrees F.
Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.

Haute Chews: Game On!

Photograph by Con Poulos

Today’s recipe is…well, considered an actual “bar snack” but a yummy one nonetheless.

In the final days before Super Bowl Sunday (especially when your hometown team is in it), it’s so necessary to have some little meaty bites on hand to satisfy the hungry fans you’ll be having over for your super bowl party. Of course, since it is Super Bowl Sunday, these bites should be game appropriate, think bar snacks but snazzier. This appetizer is all about keeping the absolute same flavor of your all time favorite bar snack but making it a weeee bit healthier. That way ladies, fitting and feeling comfortable in your snazzy super bowl outfit will be a breeze. Enjoy!

Scarf  bruunsbazaar.com • Helmut Lang Angora Floats Pullover lagarconn.com • Lanvin Meli Melo Shopping Tote - Black barneys.com • Rich & Skinny Mid-rise skinny jeans • Rupert Sanderson Black Leather Knee High Boot rupertsanderson.com • Acne Belief Tencel Tank Top

Baked Buffalo Wings 
Recipe adapted from Food Network Magazine

Ingredients

Cooking spray, for the baking sheet
3 pounds chicken wings, split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey

Directions
Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Not for the softhearted

Martha Stewart Living, Feb 2007

It SNOWED in Boston this weekend [we were all wondering when we would get hit ]. With 2-4 inches and no place to go, I decide to stay in and catch up on my resting project. I took the time to take in the lovely bright white view outside my window, and also to recharge.
You'd be suprise how much recharging makes you hungry though. I found myself craving something sweet, prefrably something hot and in a perfect world something chocolaty.
Mmmm, Hot chocolate.

Even though I have perfected my hot chocolate mix over the years, ways of presenting a good cup of hot chocolate is always welcome. Give thanks yet again to the queen of Living magazine for this wonderful hot chocolate presentation. And with valentine just around the corner I though this would be a perfect head start. Enjoy!

Hot Chocolate
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon pure vanilla extract
tiny pinch of salt
tiny pinch of cayenne pepper (optional)

1. Warm about one-third of the half-and-half or milk, with the chopped chocolates, sugar and salt, stirring until the chocolate is melted.
2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon, vanilla and cayenne (if using).
3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.
Serve with a heart cutout marshmallow.

Haute Chews: Winter Comfort

Well, it's that awkward time of year again, when all the shops around you are filling up with blood-tingling new looks for spring. Bold colors and neon hues, nice cool materials. Aaaa spring. 

According to the thermometer though, it is still the dead of the winter (what, more snow). What's a true fashionista to do? The only thing she can do, wait patiently for the temps to achieve the ultimate spring high before savoring the fabulous new spring trends? Who said you need to wait in boredom till then. Indulge on this wintery selection while feasting on winter comfort food! Enjoy!

book: Falling Off the Bone • Sweater mirabella.jp • Metallic Threaded Convertible Gloves, Forever 21
Citizen of Humanity Jean Skinny Jean Delave • Libby Edelman Kendra Shoes •  Céline Handbag

Hearty Beef and Vegetable soup
Adapted from Falling of the bone: Jean Anderson
makes 6 servings

3 Tbs bacon drippings (or vegetable oil)
11/2 pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
2 lg yellow onions, halved lengthwise and each half sliced 1/4 inch thick
4 medium celery ribs, trimmed and sliced 1/4 inch (included some top)
4 lg garlic cloves, smashed and skins removed
2 lg whole bays leaves (preferably fresh)
1 quart (4 cups) beef, vegetable or chicken broth
1 can (141/2 oz) diced tomatoes, with their liquid
1 cup cold water (about)
1 tsp salt, or to taste
1/2 tsp finely ground black pepper or to taste
4 medium all purpose potatoes, peeled and cut in 1/2 inch cubes
1/2 pound peeled baby carrots
2 cups packaged slaw mix (from super market produce section)
1/4  cup coarsely chopped fresh parsley

Heat drippings in a large heavy Dutch oven over moderate high heat until ripples appear on bottom of the pan, 1 1/2 to 2 minutes. Brown beef in two batches in drippings, allow about 10 min per batch and lifting each to a bowl as it browns. Add onions, celery, garlic, and bay leaves to pot and saute, stirring often, until limp, 6 to 8 min.


Return beef to pot along with any accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil. Adjust heat so liquid bubbles slowly, cover and simmer 1 1/2 hours. Add potatoes, carrots, slaw mix, and if liquid seems skimpy, add a little more water. Cover and simmer until meat and vegetables are tender, 40 to 50 min. Discard bay leaves, taste for salt and pepper, and adjust as needed.


Mix in parsley, ladle into heated large soup plates, and serve with chunks or crusty country bread.

Snickers Pie

Calling all candy bar lovers! The Snickers bar is now a pie, and i can hardly hold in my excitement. It goes without saying that this is one pie you won’t want to miss (and did I mention there's a gooey caramel chocolate layer !) Best of all, its easy to make and satisfies your sweet tooth as well as your inner child. Enjoy!

Sinckers Pie   

Serves 8

Crust: 

20 Oreo cookies, broken into rough pieces

4 tbls unsalted butter, melted and cooled

Filling:

3/4 cup semisweet chocolate chips

3 egg whites

1 cup sugar

1/2 tsp cream of tartar

1/4 cup water

4 oz cream cheese room temp

1/2 cup heavy cream

1/2 cup creamy peanut butter

2 tbls unsalted butter, room temp

7 oz (about 26) soft caramel. unwrapped

1/4 cup water

1/4 cup unsalted roasted peanuts, chopped

Bittersweet chocolate for shavings

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsely ground, about 15 pulse, then continue to process to fine, even crumbs and pulse to incorporate.

Transfer crumbs to 9 inch pie plate. Use bottom of measuring cup to press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and set, 10- 15 minutes.

For the filling: Sprinkle the chocolate chips evenly over the hot crust and let it sit  until softened, but not fully melted, about 5 minutes. Refrigerate crust until chocolate is set about 15 -20 minutes.

Place the sugar in a medium saucepan. Add one-third cup water, and stir with the sugar until it is the consistency of wet sand. Place the saucepan over medium-high heat, and cook the sugar until a thermometer inserted reads 240 degrees. (The sugar will form a firm ball when a little is dropped into a bowl of cold water).

While the sugar is cooking, begin whipping the egg whites on medium until foamy. Add cream of tartar. Continue beating on medium high until the whites form stiff peaks, but be careful not to over-beat.

When the sugar is ready, immediately remove it from the heat, and pour it into a heat-proof measuring cup to stop the cooking process. With the mixer speed on low, carefully begin pouring in the sugar, on the side of the bowl, watching that the sugar does not touch the wire beaters and splatter. Once all of the sugar is added, increase the mixer speed to medium, and continue beating until the meringue cools and is very fluffy and has a nice shine. Set aside.

Using stand mixer fitted wit a paddle attachment, cream your cream cheese, heavy cream, peanut butter, and butter, together on medium high speed until light and fluffy, about 2 minutes. Fold in about 1 1/2 cups of your meringue. Set aside. 

Cook caramels and water in small sauce pan over medium high heat, stirring occasionally, until caramels melted and smooth, 8 - 10 minutes. Stir 1 tablespoon caramel in the peanut butter mixture. Spread hot caramel evenly over chocolate layer in chilled pie crust. sprinkle with peanuts and refrigerate until caramel is just set, about 10 minutes. 

Dollop peanut butter mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered until chilled and set, about 2 hours. Sprinkle chocolate shavings over top. Serve.