Categories
FOOD

The Best Recipes to Make When You Have Ripe Bananas

double chocolate spinach muffins on a wire rackThe Best Recipes to Make When You Have Ripe Bananas

The best ripe banana recipes for every snack and dessert occasion. You’ll find easy, healthy banana recipes, indulgent treats and plenty of unique ways to use overripe bananas. Smoothies, breads, pancakes, cookies and even tips for freezing bananas included! Spring is here and while I’m excited for warmer weather and extra sunshine, I’m still over

READ: The Best Recipes to Make When You Have Ripe Bananas

Categories
FOOD

Captain D’s Menu With Prices

Captain D’s is famous for seafood and it’s beachy design. Their outlets are really family-friendly and they are really great place to share really great seafood. So whenever you visit there make sure you check the latest menu.

Captain D’s is a great place to have seafood. Their menu includes seafood meals, chicken meals, family meals, grilled meals, appetizers, desserts and beverages. Their meals aren’t much expensive and a meal can cost you less than $10.

This was just a short overview of the menu. Now let’s see their complete menu, nutritional facts about their menu, contact information, franchise information and their social media handle links. Before seeing the menu, let’s know about their history first.

Captain D’s in an American seafood chain restaurant chain that was founded by Raymond L. Danner Sr.on 15 August 1969. It was originally named Mr. D’s Seafood and Hamburgers. But in 1974, its name was changed to Captain D’s.

Captain D’s Menu Prices Captain D's menu

Captain D’s is specialized in fish and seafood items. Apart from these dishes, Captain D’s menu includes batter-dipped fish, the giant fish sandwich and side, premium shrimp, and shrimp skewers, and white fish, shrimp, & crab meal.

They also have a special menu for kids which includes kid’s batter dipped fish meal, kid’s chicken tenders meal and kid’s popcorn shrimp meal. They don’t have a lot of desserts but they provide a lot of options for sides.

But Captain D’s prices are usually higher as compared to its competitors. So let’s check out Captain D’s menu.

Seafood Meals

15 Piece Butterfly Shrimp Meal $9.09
2 Piece Batter Dipped Fish Meal $8.79
2 Piece Catfish Meal $9.79
2 Piece Fish & 6 Piece Butterfly Shrimp Meal $10.49
3 Piece Batter Dipped Fish Meal $9.99
4 Piece Batter Dipped Fish Meal $10.99
Catfish Feast $11.59
Deluxe Seafood Platter $11.49
Supreme Sampler $10.99
White Fish, Shrimp, & Crab Meal $11.49

Chicken Meals

2 Piece Fish & 2 Piece Chicken Meal $9.99
4 Piece Chicken Meal $9.79

Check out the official menu of Captain D’s

Family Meals

10 Piece Fish Family Meal $29.99
14 Piece Chicken Family Meal $29.99
Seafood Feast $36.99

Grilled Meals

Grilled Tilapia Meal $9.49
Grilled White Fish & Shrimp Skewer Meal $10.79
Lemon Pepper White Fish Meal $8.99
Shrimp Skewers Meal $10.49
Wild Alaskan Salmon Meal $9.99

Sandwiches

The Giant Fish Sandwich and Side $7.99

Kids Menu

Kid’s Batter Dipped Fish Meal $4.99
Kid’s Chicken Tenders Meal $4.99
Kid’s Popcorn Shrimp Meal $4.99

Appetizers

Clam Strips $3.99
Clam Strips & Butterfly Shrimp $4.99
Jalapeño Poppers $3.99
Mozzarella Sticks $3.99

Add-Ons

1 Piece Batter Dipped Fish $2.69
12 Piece Butterfly Shrimp $4.99
2 Piece Batter Dipped Fish $4.99
2 Piece Chicken $3.59
4 Piece Chicken $5.49
6 Hush Puppies $2.99
6 Piece Butterfly Shrimp $2.99
Grilled Shrimp Skewer $3.69

Also, read the updated prices of the Pete’s Fish and Chips menu

Desserts

Cheesecake $2.99
Funnel Cake Stix $2.99

Sides

Baked Potato $3.19
Broccoli $2.49
Coleslaw $2.49
Corn on the Cob $3.19
French Fries $2.49
Fried Okra $3.19
Green Beans $2.49
Loaded Baked Potato $4.19
Mac & Cheese $3.19

Beverages

Bottled Water $1.99
Gallon of Sweet Tea $4.79
Gallon of Unsweet Tea $4.79
Kid’s Soft Drink $1.99
Large Soft Drink $2.69
Medium Soft Drink $2.49
Small Soft Drink $2.29

Captain D’s Nutritional Information

Nutritional Information Click here to download PDF

You can get the nutritional information about Captain D’s products by downloading the pdf mentioned above.

Captain D’s Franchise Information Captain D's restaurant

Captain D’s has more than 600 franchises across 23 states of America. Most of its franchises are in the Midwest and South parts of the United States.

You can visit captaindsfranchising.com to get more information if you are planning to open Captain D’s franchise.

And this is how much it will cost you if you want to open one

Name of Fee Price
Initial Franchise Fee From $35,000 to $45,000
Real Estate Varies
Building Construction and Leasehold Improvements From $557,600 to $643,600
Training Expenses From $20,000 to $40,000
Equipment From $237,000 to $300,000
Computer Systems   From $31,000 to $36,000
Inventory From $6,000 to $8,000
Miscellaneous Opening Expenses From $5,000 to $9,000
Insurance From $11,000 to $25,000
Additional Funds (3 months) From $40,000 to $90,000
ESTIMATED TOTAL From $1,005,600 to $1,223,600
Royalty 4.5% of Gross Sales

Check out the latest Long John Silver’s menu

Important Links

Official Website captainds.com/
Locations locations.captainds.com/
Careers captaindsjobs.com/
VIP Rewards captainds.myguestaccount.com/
Gift Cards www.captainds.com/gift-cards/

Captain D’s Contact Details

Captain D’s Head Office Address: 624 Grassmere Park Drive, Suite 30, Nashville, Tennessee 37211

Captain D’s Phone Number: 800-314-4819

You can also contact the team of Captain D’s by using the contact form on their website.

Social Media Profiles

Facebook Page- facebook.com/CaptainDs/

Instagram Account- instagram.com/captaindsseafood

Twitter Handle- twitter.com/captainds

YouTube Channel- youtube.com/channel/captainds

LinkedIn Account- linkedin.com/company/captain-d’s

Categories
FOOD

Joe’s Crab Shack Menu With Prices

We all know that Joe’s Crab Shack is famous for beach-themed seafood. The menu has got a variety of seafood and is a great place for casual dining. So if you are planning to visit the place, make sure you check out their latest menu, which I inquired about from their manager.

Joe’s Crab Shack menu provides you with a lot of options such as Shack Snacks, So-Fish-Ticated, Surf & sandwiches, Chopped & Souped, Crab Buckets and Sea Sides. Most people are fond of barbecued crabs. They aren’t much expensive, and you can get a meal for almost $20.

This was just a short overview of the menu which you can get there. Now let’s see their complete menu, nutritional facts about their menu, contact information, franchisee information and their social media handle links. Before seeing the menu, let’s know about their history first.

Joe’s Crab Shack is a beach-themed seafood restaurant founded in Houston in the year 1991. It operates in almost all locations across America. In the year 1995, they opened 3 outlets in Houston and 1 outlet in Dallas.

Joe’s Crab Shack Menu Prices Joe's Crab Shack menu

Joe’s Crab menu has a variety of food from all parts of the sea and shore. They provide a lot of seasonal seafood, fish dishes and fried shrimp platters. They also have steak, sandwiches and chicken. For cocktail lovers, they have Shark Bite which is garnished with shark toy.

In seafood, they serve Peel N’ Eat Shrimp, Shrimp & Fish, Jumbo Coconut Shrimp, Dungeness Crab, Snow Crab, Queen Bucket and much more. In mainland food, they serve Voodoo Chicken Fingers, Chicken Sandwich, Pasta Alfredo and much more.

They also have a special menu for kids which includes Kids’ Cheesy Mac, Kids’ Beach Cheese Burger, Kids’ Chicken Dippers and Kids’ Pizza. For the desserts, they have Chocolate Shack Attack. You can get a meal for your family under $40.

So let’s check out latest Joe’s Crab Shack menu with prices.

Shack Snacks

Peel & Eat Shrimp 1/2 Lb Hot $13.79
Peel & Eat Shrimp 1 Lb Cold $24.14
Crispy Calamari $12.64
Garlic Bread Appetizer $6.31
Crab Stuffed Mushrooms $12.64
Great Balls of Fire $11.49
Mozzarella Bricks $11.49
Voodoo Chicken Bites $12.64
Crab & Shrimp Dip $13.21
Spinach & Artichoke Dip $12.06
Classic Sampler $18.39

Also, check out the original Red Lobster menu with prices

So-Fish-Ticated

Fish & Chips $20.69
Fisherman’s Choice $22.99
Cedar Roasted Salmon $24.14

Who You Callin’ Shrimp?

Shrimp & Fish $20.69
Shrimp & Seafood Ensamble $24.14
Jumbo Coconut Shrimp $20.69
Crispy Jumbo Shrimp $20.69

What a Catch

Shrimp Sampler $25.29
Lobster Tails $32.19
Crab Cake Dinner $27.59

Surf & Sand-Wiches

Hamburger $13.79
Chicken Sandwich $14.48
Blackened Shrimp Tacos $17.24
Blackened Chicken Tacos $17.24
Blackened Mahi Mahi Tacos $17.24
Crab Cake Sandwich $16.09

Stay on Shore

Homestyle Chicken Tenders $17.24
Pasta Alfredo (Chicken) $20.11
Pasta Alfredo (Shrimp) $23.56
Pasta Alfredo (Crab) $24.71
Top Sirloin $22.99
Herb Grilled Chicken Breast $18.39
Land and Sea $27.59

Also, check out the updated Bonefish Grill menu prices

Chopped & Souped

New England Clam Chowder – Cup $5.74
New England Clam Chowder – Bowl $8.04
Joe’s Garden Salad $13.79
Classic Caesar Salad $13.79
Side Caesar Salad $2.29

Joe’s Famous Crab Combos

Captain’s Plate $33.34
East Coast Platter $25.86
Pirate Platter $26.44

Steampots

Steamer Steampot $29.89
The Steamer for Two $54.04
The Atlantic Steampot $43.46
The Atlantic Steampot $81.18
Cajun Steampot $37.94
Cajun Steampot for Two $77.04
Joe’s Steampot $39.09
Joe’s Steampot for 2 $66.69

Crab Buckets

Crab Daddy Feast $45.99
King Crab $46.56
Queen Bucket $44.84
Snow Crab $40.24

Add Clusters & More

Add Snow Crab
[7 oz. Cluster.]
$13.80
Add Queen Crab
[8 oz. Cluster.]
$17.25
Add King Crab $21.28
Add Dungeness Crab $13.80
Add 1/2 Lb. Shrimp
[1/2 pound shrimp.]
$13.80
Add Crab Cake $12.65
Add Mussels
[1 lb.]
$8.05
Add Popcorn $9.20
Add Scampi $9.20
Add Clams $8.05

Also, read the official Long John Silver’s menu with prices

Kids’

Kid’s Captains Catch $6.67
Kids’ Cheesy Mac $6.08
Kid’s Fish & Chips $6.67
Kid’s Snow Crab $13.79
Kid’s Steampot $14.94
Kids’ Beach Cheese Burger $6.65
Kids’ Chicken Dippers $6.08
Kids’ Pizza $6.43

Sea Sides

Seasonal Vegetables $4.59
French Fries $4.59
Hushpuppies $4.59
Coleslaw $4.59
Mashed Potatoes $4.59
Corn $4.59
Potatoes $4.59
White Rice $4.59
Side Salad $2.29

Desserts

Key Lime $9.55
Chocolate Shack Attack $9.66
Crabby Apple Crumble $10.06
Camp Fire S’mores $10.35

Joe’s Crab Shack Nutritional Information

Nutritional Information https://www.myfitnesspal.com/nutrition-facts-calories/joes-crab-shack

To get the nutritional breakdown of all the items present on the Joe’s Crab Shack menu, you can visit the link mentioned above.

Joe’s Crab Shack Franchising Information Joe's Crab Shack franchise

Joe’s Crab Shack has 41 restaurants in the United States. The brand is being run by its parent company-  Ignite Restaurant Group. If you are planning to open one Joe’s Crab Shack restaurant, then this is how much it will cost you.

Initial Franchise Fee $50,000
Total Investment $1,487,000 to $4,584,500
Royalty 4% of Gross Sales

Check out the updated C-Lovers Fish & Chips prices

Important Links

Official Website joescrabshack.com/
Locations joescrabshack.com/locations/
Shop joescrabshack.com/shop
Franchise landrysinc.com/franchises/
Book an Event joescrabshack.com/private-dining

Joe’s Crab Shack Contact Information

Joe’s Crab Shack Office Address– 10555 Richmond Avenue
Houston, Texas 77042

Joe’s Crab Shack Phone Number– (713) 366-7500

You can also contact the team of Joe’s Crab Shack team by using the contact form on their website.

Social Profiles

Facebook Page- facebook.com/joescrabshack

Instagram Account- instagram.com/officialjoescrabshack/

Twitter Handle- twitter.com/Joes_Crab_Shack

Categories
FOOD

Spicy Achari Paneer

Making Achari Paneer at home is easier than you think! This recipe is all about balance and a combination of spices that all come together to recreate an ‘achari flavour’ or ‘pickle masala’ instantly. Make this on a weeknight or when you have guests over!

Indian food without achar (pickle) is like a burger without fries. Agree? Achars are salty, spicy, tangy, and SO addictive. So when you sink your teeth into soft cubes of achari paneer, trust me you’ll be wanting more!

Achari Paneer served in a copper steel bowl with rotis on the side

This is my mum’s recipe. She’s a phenomenal cook and this achari paneer is pure genius! Just a few whole spices is all you need to recreate those achari flavours! No grinding spice mixes and no toiling away for hours in the kitchen!

The dish tastes and smells exactly like aam ka achar.

The masala for this achari paneer makes the dish super fragrant. Everytime I make this, I always have hungry neighbours turning up at my doorstep!

Homemade Paneer is the Best

For any paneer recipe, half the job is done when you use the right paneer. It’s so important to use fresh paneer because paneer is the one and only star of this dish. And while store bought paneer is way easier to pick up and use (I do this often too), whenever I can, I quickly whip up some paneer at home using my trusty recipe – How To Make Paneer At Home. If you’re using store bought paneer, make sure you choose a reliable brand.

The Masala For Achari Paneer

This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, jeera or cumin, anise or saunf, turmeric powder, red chili powder, and green chillies. The dish gets its tanginess from the tomatoes – pureed and whole, and its base flavour from mustard oil (which is also the base for most pickles or achars).

Top Tips To Make The Best Achari Paneer

Once your prep is done, paneer achari comes together in minutes. Here are some tips and tricks to knock this dish out of the park:

  • Don’t skimp on the oil for this recipe. Remember just like in achar, oil plays an important role in bringing all the flavours of this dish together
  • Unlike a lot of my other recipes, homemade tomato puree works better than store bought in this recipe. Just grind fresh tomatoes together into a paste. Store bought is more concentrated and makes the dish too tangy and salty
  • Toss the onions, capsicum and tomatoes on high heat for just 2-3 minutes so they remain crunchy and juicy
  • Use the freshest paneer you can get your hands on
  • Don’t over cook the paneer! Overcooked paneer loses its soft texture and gets chewy and rubbery

This achari paneer is seriously BOMB for those who love achar or spicy dishes or paneer or just FOOOOOD! Easy to make for a weeknight dinner, and even more perfect if you have guests over!

More Paneer Snacks:

Watch the Recipe Video

Achari Paneer served in a copper steel bowl with rotis on the side

Print Spicy Achari Paneer

An authentic recipe for spicy achari paneer or cottage cheese in pickling spices to surprise your family!
Course Main Course
Cuisine Indian
Keyword achari paneer, homemade paneer, spicy paneer

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 4 Portions
Calories 317kcal
Author Richa
Ingredients

  • 2 tablespoons Mustard Oil
  • ⅛ Teaspoon Hing Asoefetida
  • 2 Chillies Whole Dry Red
  • 1/2 teaspoon Kalonji Nigella seeds
  • 1/4 teaspoon Methi Fenugreek Seeds
  • 3/4 teaspoon Saunf Fennel Seeds
  • 1 teaspoon Jeera Cumin Seeds
  • 1/2 teaspoon Mustard Seeds
  • 1 tablespoon Ginger Garlic Paste
  • 2 Onions cubed
  • 3/4 cup Tomato Puree Fresh
  • 1/2 teaspoon Turmeric Haldi Powder
  • 1 teaspoon Chilli Powder Red
  • 2 Green Chilli slit lengthwise
  • 1 Green Capsicum cubed
  • 1 Tomato deseeded and cubed
  • 250 grams Paneer Cottage Cheese, cubed
  • Salt to taste
Instructions

  • Heat oil in a pan or kadhai, and add whole red chillies, methi, saunf, jeera, hing, kalonji and mustard seeds. Once the seeds start crackling add ginger garlic paste and onions.
  • Stir fry the onions on high heat for two minutes and add the tomato puree, turmeric powder, red chilli powder, salt and slit green chilli .
  • Cook till the puree starts leaving oil on the sides (takes about 8-10 minutes) and add capsicum and tomato, along with 2-3 tablespoons water. Stir fry on high heat for a minute or two and then reduce the flame and cover and cook for 5-6 minutes till the veggies are tender.
  • Add the paneer cubes and mix well. Cook for 2-3 minutes and turn off the flame. Serve hot with steamed rice and parathas (flatbread).
Video

Nutrition

Calories: 317kcal | Carbohydrates: 17g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 502mg | Fiber: 4g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 71mg | Calcium: 343mg | Iron: 2mg

This recipe was first published on December 7, 2015 and updated on April 10, 2021 with a very small change to the recipe (olive oil has been changed to mustard oil) for better flavours.

The post Spicy Achari Paneer appeared first on My Food Story.

Categories
FOOD

Spicy Achari Paneer

Making Achari Paneer at home is easier than you think! This recipe is all about balance and a combination of spices that all come together to recreate an ‘achari flavour’ or ‘pickle masala’ instantly. Make this on a weeknight or when you have guests over!

Indian food without achar (pickle) is like a burger without fries. Agree? Achars are salty, spicy, tangy, and SO addictive. So when you sink your teeth into soft cubes of achari paneer, trust me you’ll be wanting more!

Achari Paneer served in a copper steel bowl with rotis on the side

This is my mum’s recipe. She’s a phenomenal cook and this achari paneer is pure genius! Just a few whole spices is all you need to recreate those achari flavours! No grinding spice mixes and no toiling away for hours in the kitchen!

The dish tastes and smells exactly like aam ka achar.

The masala for this achari paneer makes the dish super fragrant. Everytime I make this, I always have hungry neighbours turning up at my doorstep!

Homemade Paneer is the Best

For any paneer recipe, half the job is done when you use the right paneer. It’s so important to use fresh paneer because paneer is the one and only star of this dish. And while store bought paneer is way easier to pick up and use (I do this often too), whenever I can, I quickly whip up some paneer at home using my trusty recipe – How To Make Paneer At Home. If you’re using store bought paneer, make sure you choose a reliable brand.

The Masala For Achari Paneer

This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, jeera or cumin, anise or saunf, turmeric powder, red chili powder, and green chillies. The dish gets its tanginess from the tomatoes – pureed and whole, and its base flavour from mustard oil (which is also the base for most pickles or achars).

Top Tips To Make The Best Achari Paneer

Once your prep is done, paneer achari comes together in minutes. Here are some tips and tricks to knock this dish out of the park:

  • Don’t skimp on the oil for this recipe. Remember just like in achar, oil plays an important role in bringing all the flavours of this dish together
  • Unlike a lot of my other recipes, homemade tomato puree works better than store bought in this recipe. Just grind fresh tomatoes together into a paste. Store bought is more concentrated and makes the dish too tangy and salty
  • Toss the onions, capsicum and tomatoes on high heat for just 2-3 minutes so they remain crunchy and juicy
  • Use the freshest paneer you can get your hands on
  • Don’t over cook the paneer! Overcooked paneer loses its soft texture and gets chewy and rubbery

This achari paneer is seriously BOMB for those who love achar or spicy dishes or paneer or just FOOOOOD! Easy to make for a weeknight dinner, and even more perfect if you have guests over!

More Paneer Snacks:

Watch the Recipe Video

Achari Paneer served in a copper steel bowl with rotis on the side

Print Spicy Achari Paneer

An authentic recipe for spicy achari paneer or cottage cheese in pickling spices to surprise your family!
Course Main Course
Cuisine Indian
Keyword achari paneer, homemade paneer, spicy paneer

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 4 Portions
Calories 317kcal
Author Richa
Ingredients

  • 2 tablespoons Mustard Oil
  • ⅛ Teaspoon Hing Asoefetida
  • 2 Chillies Whole Dry Red
  • 1/2 teaspoon Kalonji Nigella seeds
  • 1/4 teaspoon Methi Fenugreek Seeds
  • 3/4 teaspoon Saunf Fennel Seeds
  • 1 teaspoon Jeera Cumin Seeds
  • 1/2 teaspoon Mustard Seeds
  • 1 tablespoon Ginger Garlic Paste
  • 2 Onions cubed
  • 3/4 cup Tomato Puree Fresh
  • 1/2 teaspoon Turmeric Haldi Powder
  • 1 teaspoon Chilli Powder Red
  • 2 Green Chilli slit lengthwise
  • 1 Green Capsicum cubed
  • 1 Tomato deseeded and cubed
  • 250 grams Paneer Cottage Cheese, cubed
  • Salt to taste
Instructions

  • Heat oil in a pan or kadhai, and add whole red chillies, methi, saunf, jeera, hing, kalonji and mustard seeds. Once the seeds start crackling add ginger garlic paste and onions.
  • Stir fry the onions on high heat for two minutes and add the tomato puree, turmeric powder, red chilli powder, salt and slit green chilli .
  • Cook till the puree starts leaving oil on the sides (takes about 8-10 minutes) and add capsicum and tomato, along with 2-3 tablespoons water. Stir fry on high heat for a minute or two and then reduce the flame and cover and cook for 5-6 minutes till the veggies are tender.
  • Add the paneer cubes and mix well. Cook for 2-3 minutes and turn off the flame. Serve hot with steamed rice and parathas (flatbread).
Video

Nutrition

Calories: 317kcal | Carbohydrates: 17g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 502mg | Fiber: 4g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 71mg | Calcium: 343mg | Iron: 2mg

This recipe was first published on December 7, 2015 and updated on April 10, 2021 with a very small change to the recipe (olive oil has been changed to mustard oil) for better flavours.

The post Spicy Achari Paneer appeared first on My Food Story.

Categories
FOOD

Orange You Glad I Didn’t Say Banana?

The weird shit I’ve bought during this pandemic! Sadly, there are days when the only way to interact with the world or to feel anything is through commerce and so I find myself buying things I don’t need to feel alive. It doesn’t work! But one of the better impulse buys was a case of Seville oranges from a company in Florida with the wonderfully literal web address floridaorangeshop dot com. I ordered them and kind of forgot about it until they arrived on a snowy day here in the Midwest. To be honest, I was mostly annoyed that I now had an obligation to do something with them and spent the first day avoiding eye contact with the cardboard box that said something like “A Gift of Sunshine for You!” on the side. I started plotting ways to make them disappear in a way that wouldn’t lead to questioning by Bryan. What happened to all of those oranges? Eventually I accepted my destiny and mustered the energy to make some marmalade which in turn gave me momentum and lead to a brief increase in kitchen activity which I do not necessarily regret.

So, if at some point in the future you find yourself with a box of Seville oranges, here is what you should do:

Make marmalade! I first used this recipe years ago to great success and managed to capture some great photos which I am recycling here (work smarter, not harder!). I seriously love this marmalade which feels very much worth the effort. It is sweet and bitter and wonderful.


Make curd! I don’t normally like citrus curd but this one is great is how blog posts have started since time immemorial. But seriously too often curd has that weird egg taste. So I can’t really explain why I tried this recipe for Seville orange curd other than a desire to use the oranges. I think the bitterness of the Sevilles takes citrus curd to a place that I am down with and I genuinely love it.

Make vin d’orange! I gotta thank my friend Samin for posting on social media that she was making a batch of this cheerful aperitif. It inspired me to try. Inspiration is hard to come by these days and more often than not I decide against anything that requires even the slightest effort. But a batch of this is currently chilling in my fridge and the last time I tasted it was already extremely delicious so I can’t wait to see what it is like when it is finished. It also led to me impulse buy a hand corker so I can now cork things. The cycle continues…

Bonus content: If you want to take things a step further, you should use the marmalade you make for this cake, which is super delicious (and pictured at the top of this post). I used the curd as filling (along with whipped cream) in a take on a Victoria Sponge, though it would also be super amazing on biscuits.

When life gives you oranges—make things out of them?

| 9 comments so far

Categories
FOOD

LOTTIE + DOOF GIFT GUIDE 2019

Socket Pen by Fort Standard 
 
I’m a long-time fan of Fort Standard and this pen is one of my favorite objects they have produced. Made of stainless steel with a nice weight to it, the pen can be used to pivot the ball that rests in a little stand—a satisfying plaything and a beautiful writing instrument. A bonus is the perfectly formed cork container the pen arrives in, making this a great gift. It’s also available in brass. 
 
Work Jacket by Ijji
 
I’ve been making an effort to find clothing that is more ethically produced by people who seem to care about things other than profit. Ijji is a company I have grown to love and these jackets/tops are my favorite thing they make. Sadly, they stopped making the denim version but the canvas and corduroy are equally wonderful. Also, everything they make is deliberately genderless and they’re working on expanding the available sizes with the goal of making a more inclusive clothing line.

Globe Cushion by Klay
 
I don’t want to become one of those people who cares about fancy pillows, but here we are. One of the most beautifully constructed and special objects in my house, these pillows are individually made in Aukland, New Zealand. The attention to details on these is really something. An absolute treasure.

Perfumer H Fragrances
 
This is unfair of me and impractical because really I am recommending an experience that can only be had in London—but maybe you’ll find yourself there! If you do, go spend some time smelling the beautiful fragrances crafted by Lyn Harris in her perfectly designed shop and laboratory, Perfumer H. Earlier this year we visited twice, smelled all of the scents, and I came home with a bottle of what has become my favorite fragrance. If you really feel like a splurge, spring for the hand-blown glass bottles that can be customized with your initials. Perfumer H is starting to be sold in limited ways outside of the shop, but trust me when I say that they shopping experience is a part of it. (Thanks, Caroline!)

Tote Bag from Lady of the House, Detroit
 
Has there ever been a better restaurant tote bag? (also, if you’re in Detroit—eat at Lady of the House)

Ruffage by Abra Berens
Midwest Made by Shauna Sever
Cooking for Good Times by Paul Kahan
 
Three of my favorite cookbooks this year were from the Midwest. Proving once again that Midwest is best. In Ruffage, my buddy Abra Berens wrote one of the year’s best books which highlights the glory of vegetables through the lens of the Midwest. Midwest Made is Shauna Sever’s homage to the baking of the region and is full of recipes that you will be anxious to make including iced oatmeal cookies, kringles, and poke cakes. One of Chicago’s favorite chefs and restaurateurs created one of the best entertaining books of the year with Cooking for Good Times. It is unorthodox in a fun and inspiring way. 
 
 
I am a sucker for over-priced candles and I love this one that smells like earth and minerals and other wonderful things. If you’re in Chicago, this is available at Field & Florist (along with a selection of cookbooks that I curated!).

Ceylon Sonata Tea from Adagio
 
After many experiments we landed on this tea as the best for making a classic unsweetened black iced tea. I start my day with a glass of this every day—it is the absolute best. To follow my lead, brew 2 1/2 tablespoons tea leaves in 4 cups of water (just off the boil) for 4 minutes. (I use a 4-cup Pyrex measuring glass for this.) In a pitcher, combine with an additional 5 cups of water and chill. 

Drambuie
 
One of the things we always have in the house is a bottle of Drambuie, the Scottish liqueur that is often associated with older generations. Drambuie is so delicious. I use it to make the best oatmeal in the world. Stir a tablespoon or so into a serving of Scottish oats that were cooked in milk with a pinch of salt and sugar. The flavor combo is unparalleled in the porridge world. Also, you then get to say you have whiskey in your oatmeal. Bonus: you can also make a Rusty Nail. 
 
Fulltalig Candlestick by Ikea
 
Ikea occasionally kills it and these candlesticks are a great example of them at their best. The perfect shape and material, and they come in a set of three at varying heights. They’re at their best paired with a black taper. Have yourself a very gothy xmas.

Overallt Cork Trivet by Ikea
 
Another winner from IKEA. This one is no longer available in store but I’ve seen them available elsewhere online. (Google it)
 
Burlap and Barrel Spices
 
Happy to have attention being turned to ethically sourced spices and am transitioning to Burlap & Barrel who, in addition to caring about sources of their products, sell some really wonderful spices. 
 
Pitcher by La Soufflerie
 
This classical pitcher is a really beautiful object on its own, but also fun to use for water or even wine.

Mrs. Dalloway Manuscript from SP Books
 
This company is publishing the handwritten manuscripts of beloved authors from Flaubert to Fitzgerald. The perfect gift for literary superfans, which explains how I came into possession of the Mrs. Dalloway edition. It is really something to be able to read a beloved text in the author’s hand. 
 
Snake Top from Hape
 
We got this for our nephews but I play with it more than they do. The top has a small magnet in it that sends the little metal snake on a wild ride. Lots of toy shops carry these, but the only link I can find online is to a store I would never link to so you do what you have to do to find one of these near you. A fun stocking stuffer. 
 
Girl, Woman, Other by Bernardine Evaristo
 
I really loved reading this book which was one of the winners of the Booker Prize this year. The other books I read in 2019 and really loved were: There but for the by Ali Smith, I Capture the Castle by Dodie Smith, and Trick Mirror by Jia Tolentino. 
 

Smoked Chili Pepper by Daphnis and Chloe

Red pepper flakes, but make them smoked. SO good. And you’ll find they’re pretty great added to a lot of things but especially the oil you’re about to fry an egg in. 

 

***

As always, these are all things that I genuinely enjoy and use regularly. This list might be a little spendier than usual, which I attribute to what has been a rough year that occasionally required splurges (I also make the mistake of thinking that things will make me happier). Remember what really matters: the people you love, good health, nature, art….

And don’t worry, I’ll be back around with some recipes soon. Love to all. 

| 7 comments so far

Categories
FOOD

The Rich Brothers

In the opening of Garden Rescue, a British garden makeover show, Harry Rich, speaking for himself and his brother David, says, “We want to be the brothers who change people’s perception of gardeners.” I’ve seen him say this dozens of times in the past few weeks because watching Garden Rescue has become my singular focus. To clarify, my interest is in the Rich Brothers, the program is simply a means of distribution. If you don’t know, Harry and David Rich are brothers who garden—which would be largely unremarkable if it were not for the fact that they are also hot.

I learned about them from another gardening obsession of mine, Monty Don. “Britain’s Favourite Gardener” if you believe (I do!) the narrator of his own garden makeover show, Big Dreams, Small Spaces. (Imagine living in a nation with a favo(u)rite gardener!) Monty, who in addition to being a total dreamboat has, in recent years, become my style icon. He makes classic British workwear look so good and hopefully will help usher us into a new era of loosely fitting, sturdy, and practical clothing. You can keep your added stretch and skinny whatever. Anyway, Monty posted a photo of himself and Harry Rich at Chelsea, as those of us in the know call the Chelsea Flower Show, a yearly event presented by the Royal Horticultural Society that succinctly highlights one of the many differences between our nation and the UK. They have a week-long sold-out gardening show that is televised nightly on a major network, attended by royalty as well as tens of thousands of commoners. But the point is that Monty posts this photo of himself and Harry Rich at Chelsea and I’m like: WHAT.

 

View this post on Instagram

 

Tribute to Old Town – sharing the same tailor with Harry Rich

A post shared by Monty Don (@themontydon) on May 25, 2019 at 7:16am PDT

 

The Instagram post lead me down an internet rabbit hole related to these very attractive (did I mention they are attractive?) Welsh brothers who, I learn, have a landscape design firm, really wonderful personal style (I mean), and a television program that I’ve been watching almost daily for weeks. Weeks. Every time I do Harry repeats this, ” We want to be the brothers who change people’s perception of gardeners” thing. It’s a funny phrase. I guess the brothers part makes it funny? As if a prophecy foretold of brothers who are destined to change our perception of gardeners. And there is Harry all: WE ARE THOSE BROTHERS. Also, I am not sure I need the perception of gardeners changed. Do I? Especially when Monty Don, the most popular gardener in their country, is basically the coolest person I know of? But Harry is so earnest when he says it that I really do want him to succeed.

At this point you may be starting to wonder where this is going and I can assure you, nowhere.

When we started the show (yes, Bryan is on this journey with me) we were initially drawn to Harry. He looks like an early 20th century movie star, with his mesmerizing eyes (maybe too mesmerizing! Bryan will often just randomly utter those eyes while we’re watching an episode), and his high waisted trousers and perfect hair. He has the most intense listening face I have ever seen, like, when he looks at you he SEES you. I would definitely not be able to maintain eye contact (or would I!?). He also seems, in many ways, like the millennial heir apparent to Monty Don. But after watching more of the show David’s charms are revealed. He is the younger brother, but taller, and his style could best be described as British gardener who’d rather be surfing or skateboarding (which is maybe My Type?). He’s playful! He has some pretty glorious flow, which if you’ve seen Bryan lately you know I am into. He also is funny in a goofy dad-joke sort of way, and has such pretty, sad eyes. Also, his dungarees. He is definitely the casual hot brother to Harry’s more formal hot brother.

But choosing between the brothers is unnecessary and unfair. We get them both.

Up to this point I have mostly focused on the superficial appeal of the Rich Brothers. I would be remiss if I didn’t also acknowledge that they do seem to be genuinely talented. The format of the show has the brothers pitted against Charlie Dimmock (deserving of her own lengthy essay!) competing for the chance to design the homeowners garden. They present their designs to the prospective clients in an awkward pitch scene that has the brothers using phrases like “quite architectural” and “lovely texture”. And Harry always with those eyes! I usually prefer the Rich Brother’s designs—they have a nice sense of form and space and material. They feel modern. It makes sense that their rad personal style is simply a reflection of their design skills and good taste. I would definitely want them to design my garden.

That is not a euphemism.

[Image credits: Harry Rich by Luca Campri for Mr. Porter, David Rich by Kofi Paintsil, The Rich Brothers via Twitter]

| 25 comments so far

Categories
FOOD

Poached Radishes

One of my best friends, Abra Berens, wrote one of the most beautiful cookbooks ever but how will you believe me? The book, Ruffage, is a comprehensive guide to cooking with vegetables but more importantly it gives you real insight into how Abra cooks and thinks about food. She’s my favorite cook and if you’ve ever been to Granor Farm or her house for dinner, you know. You know.

One of the recipes in the book that has become a stand-out is a simple poached radish preparation. If you’ve only ever eaten radishes raw in a salad or spread with salted butter like a Frenchie, you need to apply some heat. I learned this a few years ago when another friend roasted some for fondue, which is also when roasted radishes became my favorite fondue vegetable. These poached radishes were featured at a dinner celebrating Abra and her book back in April at Lula Cafe, and they blew all of our minds. And they were served again at a book event at Floriole. People are into this recipe. The radishes are poached gently in chicken stock and white wine and end up as tender little morsels swimming in a cozy pink broth. It is some seriously elegant food. You can trust me.

Poached Radishes with White Wine, Chicken Stock, and Butter (from Ruffage by Abra Berens)

  • 2 bunches radishes (2lb/910g), greens removed
  • 3/4 cup (180ml) white wine
  • 1 cup (240ml) chicken stock (homemade if possible!)
  • salt and freshly ground black pepper
  • 2 tablespoons (30g) butter
  • 1 lemon, zest and juice

If the radishes are vastly different sizes, halve or quarter the largest ones to be roughly the same size as the small ones. In a medium saucepan, combine the wine and stock with a big pinch of salt. When bubbling, add the radishes and reduce to a simmer; the liquid should just about cover the radishes.

Cook until the radishes are just cooked through, about 6 minutes(this really depends on radishes and I have had to go as long as 15 minutes)—they will be soft with just a touch of crispness still in the center. If the liquid is reduced and slightly syrupy, add the butter. If the liquid is still very thin, remove the radishes with a slotted spoon, bring the liquid to a boil, and reduce by half.

Add the butter and lemon zest and juice, let the butter melt, and spoon the liquid over the radishes. Serve with a big pinch of salt and a grind of black pepper.

| 3 comments so far

Categories
FOOD

Sweet Potatoes

My relationship to cooking changed a lot over the last year. I am decidedly less interested in projects and more interested in quick routes to dinner. Basically, I am a mom blogger now.*

Samin Nosrat wrote about the sweet potatoes pictured above in the Times, but the recipe is from Carla Lalli Music’s beautiful cookbook, Where Cooking Begins. For most of my adult life I avoided sweet potatoes because they were, well, sweet. And too often people would play that up with brown sugar, or most horrifyingly, marshmallows. At some point along the way I just decided I didn’t like them. But recently I have learned that really I love them, I just need to fight against their natural tendencies (this is a bad lesson for life maybe?!). So I have been cooking them a lot, and am excited about this newly blossoming relationship. Mostly they have been diced and tossed with olive oil, paprika, garlic powder, and lots of salt, thrown on a roasting tin and baked hot. A batch made on Sunday will find its way into quesadillas, and rice bowls throughout the week.

But then Samin suggested steaming, a great technique for this time of year when the temperatures are rising and the thought of turning on the oven can really bum me out. After trying it, I am here to say that steaming things is cool and maybe we should all be doing it more often (see also: poaching). But really the star of this show is the tahini butter, a thing of great beauty that is the perfect foil for the sweet sweet potato. The tahini butter is also good on grilled chicken or tofu or toss with noodles, or just eaten by the fingerful. It is very, very good.

Sweet Potatoes with Tahini Butter (recipe adapted from Where Cooking Begins by Carla Lalli Music via NYTimes)

  • 2 ½ pounds sweet potatoes of any color (about 4 medium), washed-I used 2 jumbo and cut them in half lengthwise before steaming
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • ¼ cup well-stirred tahini
  • 2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely grated
  •  Salt and freshly ground black pepper
  • 2 tablespoons white sesame seeds
  •  Flaky sea salt, for serving

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)

Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.

Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.

When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges and a giant green salad.

*I wish. I love mom bloggers.

| 9 comments so far