We are THRILLED to have been nominated by @DenverAList in the categories of Best New American, Best Brunch and Best Neighborhood Bar! If you love us as much as we love you, cast your vote! http://bit.ly/2p7PnOZ
So I switched things up a bit on the blog today!! Why not, right?! 🤷🏻♀️ After getting a bunch of inquiries about the cookbook I’m always yapping about in my story, I decided to spill the beans. AND I included one of my favorite recipes: [healthy] crispy chicken tenders! Click the link in my bio for the full post.
Yesterday, our dear friend and incredibly talented soul @evakosmasflores released her second cookbook, First We Eat. If you know Eva’s photography and ethos, you’ll have no trouble believing us when we say it is GORGEOUS and packed with the kind of recipes you want to make. We are honored to be cooking recipes from her book at her sold-out launch party at @tendue.co later this month. Congratulations, lovely friend 💕 #firstweeat#tournantpdx photo by @evakosmasflores
The cornerstone of New York’s steak scene, Peter Luger Steakhouse still hasn’t lost its tantalizing touch - our delectable hunk of steak, served on the bone, and swimming in a pool of butter, blew everything I’ve had in Singapore out of the water. It’s not just its myriad of flavours with each bite, but every sense is teased as the steak begins it’s almost ritualistic journey towards you. The waiter walks into the dining room, steak still sizzling on a hot china plate, the smoky aroma wafting about the room as every head turns towards him, hoping it is their beef coming towards them. You eyes widen in wonder as you catch your first whiff of heaven and the sizzling and scent intensifies as the waiter (smugly aware of the glory he holds) places the plate, business front first, towards you on the table. He tucks a smaller plate behind and lifts the plate into a tilt. The juices and butter pool at the edge, catching against the crusted-edges of the already-sliced steak. You catch a glimpse of glistening pink as the waiter spoons butter over the prime beef and announces “this is the filet and this is the sirloin”, before cheerfully portioning it out for you on individual plates. He adds your sides to your plate - creamed spinach (yuck never again) and German fried potatoes. He makes a joke, but you don’t hear because you’re reveling in the glory of its beauty. As you take a bite, all sense flees as it becomes all about the medium-rare meat - an unspeakable richness, a subtle tang from its crust, the delectable greasiness of buttery goodness and all accompanied by a symphony of textures. Crunchy, tender, soft. It is so intense you have to space bites out with your sides. The German potatoes make an excellent accompaniment, soaking up the grease and its carby-comforts prepping you for another bite of steak. It is an unending circle of potatoes and steak when it ends abruptly - you’ve finished your sides and you’re left with too much meat. You want
Nothin worse than being stuck in a snowstorm with no good food, are we right?! Today our hometown in PA got hit with some major snow, but thankfully we had the ingredients on to recreate this super simple, DELICIOUS, warm and comforting recipe 💃🏼😍🍅 Here’s how to make: - Soup Ingredients: 1 jar Classic Vodka Sauce 1 ½ cups stock (chicken or vegetable) ¼ cup heavy cream (optional but advised) - Pour the contents of the jar of vodka sauce into a saucepan. Add most of the stock, keeping a little back to pour into the jar to make sure you get every last drop of yummy vodka flavor. Simmer on a low heat until piping hot, about 3-5 minutes. Add cream at the last minute. - Grilled Cheese: 4 slices of bread, we used sourdough 2 tablespoons softened butter 4 slices cheddar cheese - Butter 2 slices of bread and place butter side down on a heated nonstick pan. Place 2 slices of cheese on each slice of bread. Top each with the remaining bread and spread butter on the top. After 2-3 minutes, when the underside is nicely browned, flip both and leave for a further 2 minutes until cheese is melted. Transfer to a board and cut into 1” squares, removing any hard crusts. - Divide the soup between 4 bowls and top with grilled cheese croutons. MMM.