While cookies and milk were the quintessential snacks of our youth, I much more prefer espresso (from my favorite Breville Cafe Modena Espresso Machine) and cookies as an adult. Blogger Buns in My Oven posted this perfectly sweet recipe on her website and I cannot wait to bite into my own homemade oatmeal pie cookie.

Oatmeal Cream Pies
recipe from Honey & Jam

* 1 cup butter, softened
* 3/4 cup brown sugar
* 1/2 cup sugar
* 1 tsp vanilla
* 2 eggs
* 1 1/2 cups flour
* 1/2 tsp salt
* 1 tsp baking soda
* 1/4 tsp cinnamon
* 1 tbsp cocoa powder
* 1 1/2 cups quick oats

In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.

Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.

Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.

Cream Filling

* 1/2 cup vegetable shortening (I imagine butter would work just fine)
* 1 1/2 cups marshmallow cream
* 2 cups powdered sugar
* 1 tsp vanilla
* 1-2 tbsp milk, as needed

Cream together the shortening and marshmallow cream. Add the powdered sugar and vanilla, beat well. Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.

Here is the Breville ESP6SXL Cafe Modena Espresso Machine. Beauty!

If you really want to make me jealous…(drumroll) presenting, the

Breville BES820XL Espresso Machine!

And fresh ground coffee to go with. I need to try this :

Breville iKON Conical Burr Grinder

Have you ever used a corkscrew to open a bottle of wine and thought to yourself that there has got to be a better way?

Check out the Waring Pro Cordless Wine Opener.  Made of rubber and stainless steel, this cordless wine opener can remove up to 80 corks in one charge.  A nice feature is that has a removable foil cutter, and also unlike some other wine openers it can open both natural and synthetic corks.  The design is very sleek, although it does remind me a little bit of an electric razor.  However, I think that is outweighed by it being such a cool modern way to open a bottle of wine!

This cordless wine opener would make a great gift as it’s only $39.95 and a neat gadget. For wine lovers, I recommend pairing it with another wine-related gift, like a decanter or a great bottle of wine (I recommend Ultimate Wine Shop for its huge selection).

Have you ever been in someone’s kitchen and seen something that you’ve never seen before?  Check out this item below:

Can you tell what it is?  A silver donut?  A trivet?  An ultra modern light?  A mirror?  Well, it’s actually a WMF Vino Foil Cutter.  Maybe big wine drinkers would have guessed that this item was a Wine Bottle Foil Cutter, but me, not so much! 

If you check out other wine bottle foil Cutters, you’ll see that the WMF is the sexiest in the bunch.  A lot of the others are much bigger and more bulky, and look like you’re using construction tools on your wine bottle .

The WMF is stainless steel with a mirrored finish and has a substantial weight that makes it easy to handle.  According to reviews of it on Amazon.com it sounds like it is super easy to use and looks stylish and sexy on any table or bar.

Hands down, my favorite thing from Mediterranean cuisine has got to be Tzatziki sauce; the cool yogurt, the crisp cucumber pieces and flavorful garlic all meld into one of the most versatile dips ever. I put it on my hamburgers, use it as dip for chips, and over course with lots and lots of warm pita bread.

I always end up paying some premium prices for it at organic stores or buying it at restaurants. With this super simple Tzatziki recipe, I may start making it from home!

• 1 pound of cucumbers, ends removed and sliced lengthwise (6 “baby” cucumbers)
• 2 cups of strained yogurt (Greek or otherwise)
• 4 cloves of garlic, minced fine
• 1 large handful of dill, minced
• Juice of one lemon

PROCEDURES

1. With a teaspoon, scoop out the seeds of the cucumbers. You should be left with a neat half-moon shape. Slice them thin, but not paper-thin—they should still have some crunch.
2. Add the cucumbers to a mixing bowl along with the rest of the ingredients. Taste for acid and seasoning, then either serve, or (preferably) cover and let it sit in the refrigerator for a few hours.

Recipe and image via Serious Eats

And here are a couple of items that will help you achieve a perfect tzatziki sauce, and my personal favorites for kitchen items:

A sharp knife is always necessary to prevent any accidents in the kitchen!

Global 2-Piece Knife Set, G-5838

Chef n’ Fresh Force Citrus Juicers from Sur la Table

Williams-Sonoma Garlic Press

I was born and raised in Los Angeles, so to me, Summertime is synonymous with beach bonfires! When the sun dips below the horizon line and the temperature drops, there is no better way to end a day at the beach than with s’mores. S’mores are the simplest desserts around; all you need are graham crackers, plain milk chocolate and marshmallows.

HOMEMADE VANILLA MARSHMALLOWS
Yield: 24 marshmallows
adapted from Baked: new frontiers in baking

“if you have not eaten a homemade marshmallow, you are missing out on a rhapsodic pleasure. It is most certainly not the same marshmallow you know from the grocery store. In fact, it is like comparing  a fresh baguette to wonder bread. Our recipe produces cloudlike squares that melt in your mouth or in your hot chocolate. They are sticky, sweet, and full of vanilla flavor. Perhaps best of all, they are quite easy to make, and require few ingredients”

6 sheets gelatin
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoons pure vanilla extract
pinch of salt
1/2 cup confectioners’ sugar, sifted, plus more for dusting

Grease an 8×8-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water, set aside; add a few ice cubes to keep it cold.

Place the sugar, 1/4 cup corn syrup and 1/4 cup water in a medium saucepan and stir gently. Clip a candy thermometer (try this Digital Candy Thermometer ) onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer (my favorite is this KitchenAid 5-speed mixer) fitted with the whisk attachment. By this point, the gelatin sheets should be very soft–drain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.

Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 8 minutes–the candy will turn white and fluffy. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.

Pour the marshmallow into the prepared pan and smooth the top. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours.

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface. Dust the marshmallow slab with more confectioner’s sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess. Store in an airtight container for up to 1 week.

Images and Recipe via DuJour Mag

We just renovated our kitchen not that long ago, and now that we’ve changed the color scheme of the floor and walls, we realized that some of our kitchen accessories, like our pot holders and oven mitts, no longer matched with our new kitchen design.

It sounds kind of funny, but having those items clash and look cheap in our new swank kitchen just seemed wrong.  I couldn’t picture using a busted pot holder to withdraw delicious dinners from my gorgeous new stainless steel range .

So we’ve updated our kitchen accessories now to match our new kitchen, which is blue with a grey slate floor.  Do you like what I picked?

This Calphalon oven mitt is available at Bloomingdales.  For $15 this is a great oven mitt – silicone coated, machine washable, extra long arm and good thumb grip.  Plus you can get the matching pot holder so it makes a perfect set!

I love the anticipation of opening a great bottle of wine, but without the Rabbit Wine Shower Funnel , I have to let the wine aerate and sit for twenty minutes to open up. What a disappointment when I have piping hot food at the table ready to go!

Metrokane Rabbit Wine-Shower Funnel

The Metrokane Rabbit Wine Shower Funnel not only aerates the wine but also catches any sediments. And for about twenty dollars, it’s a simple addition to any wine lover’s collection!

Of course, like the image above, the Rabbit Wine Shower Funnel needs to sit in a type of wine decanter or wine carafe like this:

Spiegelau wine decanter

The Spiegelau wine decanter would make any table setting look great and the Metrokane Rabbit Wine Shower Funnel will make your wine taste great!

Related articles by Zemanta

• Wine Aerators (winetastingguy.com)
• Cool Wine Gadgets: Wine Glasses, Wine Aerators, and More (productappeal.com)

I am a perfectionist and need to have an accurate oven thermometer for my meat and my oven gloves , the DuPont Nomex 3 Finger Gloves , to be able to re-create the perfect braised ribs my mom used to make.

DuPont Nomex 3 Finger Heat Resistant Gloves

OXO Oven Thermometer

Here is a Wolfgang Puck Braised Short Rib recipe via Cooking on the Side

Braised Short Ribs

From the back of the Wolfgang Puck All Natural Beef-Flavored Stock carton

INGREDIENTS:

6 serving-sized pieces beef short ribs (about 4 pounds)

1 teaspoon black peppercorns, crushed

1/4 cup all-purpose flour

1/4 cup vegetable oil

10 cloves garlic, peeled

1 large onion, cut into 1-inch pieces (about 1 cup)

2 medium carrots, cut into 1-inch pieces (about 1 cup)

2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)

6 sprigs fresh Italian (flat-leaf) parsley

2 sprigs fresh thyme leaves

2 bay leaves

2 tablespoons tomato paste

2 cups Cabernet Sauvignon or other dry red wine

4 cups beef stock

Season the beef with the peppercorns. Coat the beef with the flour. Heat 3 tablespoons oil in an oven-safe 8-quart saucepot over medium- high heat. Add the beef and cook for 10 minutes or until it’s well browned on both sides. Remove the beef from the saucepot. Pour off any fat.

Heat the remaining oil in the saucepot over medium heat. Add the garlic, onion, carrots, celery, parsley, thyme and bay leaves and cook for 5 minutes or until the vegetables are lightly browned, stirring often. Stir in the tomato paste and cook for 1 minute. Stir in the wine and stock and heat to a boil. Return the beef to the saucepot. Cover the saucepot. Bake at 350°F for 2 1/2 hours or until the beef is fork-tender. Skim the fat from the surface of the stock mixture.

Transfer the beef to a serving platter. Heat the stock mixture in the saucepot over medium heat to a boil. Cook until the mixture is reduced to 1 quart. Remove and discard the parsley and thyme sprigs and bay leaves. Serve the beef and gravy over hot noodles or mashed potatoes.

I’m a huge fan of the cooking TV show Top Chef, DC . This season, one of the most common judge complaints stem from food that had been unevenly cut, thus cooking the food at different rates. An important kitchen tool called a mandoline can ensure even cooking time for cut fruits and vegetables. Get a stainless steel commercial mandoline —it’ll be easier to clean and much safer to use than any old cheapie mandolin. The quintessential recipe to test out your new stainless steel commercial grade mandolin would be Ratatouille ! I will admit, until Disney’s culinary rat Remy came into town, I had no idea what Ratatouille was and now, thanks to Smitten Kitchen , she’s taken this movie fantasy dish and turned it into a reality using her very own trusty mandolin.

Ratatouille’s Ratatouille As envisioned by Smitten Kitchen

1/2 onion, finely chopped, 2 garlic cloves, very thinly sliced, 1 cup tomato puree (such as Pomi), 2 tablespoons olive oil, 1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly),1 smallish zucchini, 1 smallish yellow squash, 1 longish red bell pepper, Few sprigs fresh thyme, Salt and pepper, Few tablespoons soft goat cheese, for serving.

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish , approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline , adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Fried egg with chorizo and sage pesto sandwich

Preparation Time: 20 mins
Cooking Time: 4 mins
Serves: 1

Ingredients for the sandwich:

1 ciabatta roll
1 egg
5 hand cut slices chorizo  ( about 5mm or a little less than 1/4 inch thick)
A hand full of rocket
A little olive oil

For the pesto:

50g (2 ounces) sage leaves
50g (2 ounces) walnuts
150 ml (2/3 cup + 2 tablespoons) extra virgin olive oil
1 clove garlic
50g (2 ounces) Parmesan
5 grams (1 tsp) salt

Method:

To make the pesto using the traditional method take a pestle and mortar and crush all the ingredient with the mortar gradually incorporating  the extra virgin olive oil, if you don’t have time for this throw everything in to a mini blender and pulse until a rough texture  is achieved. You will have enough to fill a small jar and you can keep this in the fridge for up to 3-4 weeks or alternatively fill an ice cube tray and freeze, then you can pop a cube into pasta sauces or enrich soups etc…

To make your sandwich, fry the chorizo in a hot pan with a little oil, not too much as the chorizo will produce its own oil.

When the chorizo is starting to crisp up move to the side of the frying pan and fry your egg until the white is cooked through and the yolk is still runny.
Slice open a ciabatta roll and fill with the chorizo then the rocket and top with the egg, finishing with a drizzle of pesto.

via Design Sponge