DIY Pantry: Homemade Nutella (vegan recipe)

One of my favorite workshops during this past weekend's Sweet Escape Retreat (more about that soon!), was the DIY Pantry class, during which I showed the attendees how to make easy homemade versions of popular condiments and pantry staples. In the hour-long workshop I showed them how to make a quick strawberry jam and homemade ketchup, but the definite hit was my recipe for Homemade Nutella.

This quick and dairy-free version tastes almost exactly like the kind you get in the bottle, but doesn't contain any funky ingredients. Even better? It's made entirely in the food processor--all you have to do is combine the ingredients and let the machine do the work.

The recipe starts off with blanched hazelnuts--this is key as it eliminates the need for you to roast and remove the skins yourself, which is a total pain in the butt (trust me. I tried it that way once and it wasn't fun.).

I get my blanched hazelnuts from nuts.com (one of my top three favorite shopping websites EVER!), but you can also find them at the bulk aisle of grocery stores like Whole Foods. They're about a dollar or two more expensive per pound than the ones with skins, but it saves you so much time and effort, that it's totally worth it.

Photo by Connie of UrbanBakes.com, via Instagram

You then puree this with unsweetened cocoa powder, powdered sugar (I used organic as it's GMO-free), a bit of salt, some vanilla extract, and hazelnut oil, which helps loosen the spread and also intensifies the hazelnut flavor.

You'll note that in the recipe I am flexible with the oil--that's because different batches of nuts will have more oil than others, so you'll have to use your eye and just keep adding oil until it hits the right creamy texture.

Another thing to note is that as this is homemade, it's unlikely that you'll get it as perfectly smooth as the bottled kind. Many of the bloggers on the retreat actually noted that they preferred the slightly gritty texture as it felt "more rustic and natural." I have to agree!

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Homemade Nutella (Vegan, Dairy-Free)
Makes 3 cups

Ingredients
4 cups (1lb) blanched hazelnuts
2 cups powdered sugar
2/3 cup cocoa powder
1/4 cup hazelnut oil plus more as needed (Note: substitute walnut, canola, grapeseed, or coconut oil if you can't find the hazelnut oil although note that the hazelnut oil will give it the stronger "nutella" flavor)
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Directions:
Process the hazelnuts in a food processor about 2 to 5 minutes,  until they start to form an oily hazelnut butter (similar to a rough peanut butter).

Scrape down the bowl, and add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and continue to process, scraping down the bowl and adding more hazelnut oil, a few tablespoons at a time, until the mixture becomes smooth and glossy (similar in texture to jarred Nutella). 

Once it reaches the desired texture, transfer to a jar for storage. Store in the refrigerator for up to 6 weeks.

Crispy Potato Skins with Bacon, Ramps & Goat Cheese

I was at a food blogger event recently, during which we were asked to go around the room and share our current favorite ingredient.

I said chorizo because I am now (and have always been) obsessed with it. I cook with it weekly, and if I'm in a restaurant and there is chorizo on the menu in some form, I will absolutely be ordering it.

But the majority of the other bloggers went a more seasonal way, naming bright spring greens from the farmer's market. The number one most-named ingredient?

Ramps.

Ramps Photo Credit: BonAppetit.com

Ramps are not available everywhere. In fact, they're pretty difficult to find, as they grow in cool weather climates, where they're foraged, not cultivated, and generally only found in farmer's markets and CSA boxes.

And the thing is that people go crazy about them, but I've never really understood why. I still don't understand why. They're good, yes, but they're no chorizo...

So while I happily can go through life without ramps, I occasionally get this tinge that I must be missing out on something, so I buy a bunch.

And again I think that yeah, they're good, but hardly life-changing.

I suppose talking down an ingredient is a weird way to begin a recipe, but the point is really that there is no need to stick to ramps when making these. Scallions or leeks would work just as well.

You can even just dice up and caramelize some regular onions. You just want to make sure you get something a little onion-y in there.

Paired with the smokey bacon and tangy goat cheese, and tucked into that salty crispy potato skin--it's pure perfection.

Most people usually think of potato skins as bar food. Something to share with friends while watching "the game," but I think they're also just a wonderful party appetizer. The perfect crispy blank canvas to top off with your favorite flavors.

Play around with different kinds of sauteed veggies and meats--I bet broccoli rabe and sausage would be wonderful! Or smoked salmon with creme fraiche and chives.

This version, by the way, works particularly well with a glass of something sparkly on a hot summer night.

We actually slipped a few anchovies on top of ours for a little extra salty brine.

Perfection!

Crispy Potato Skins with Bacon, Ramps & Goat Cheese Recipe
Yields 20

Ingredients
10 small Idaho potatoes, washed, scrubbed and patted dry
Extra virgin olive oil
Kosher salt and black pepper
1/2 pound bacon, diced
1 bunch ramps, washed and trimmed then diced into 1/4" pieces (root + shoots)
4oz goat cheese, crumbled

Directions
Preheat oven to 400 degrees F. Poke potatoes all over with a fork, then arrange on a baking sheet and bake for about 45 minutes to 1 hour, or until tender.

Let potatoes cool slightly, then slice in half and scoop out inside of each potato (reserve scooped potato for other dishes).

Brush inside and outside of potatoes with olive oil, then season generously and arrange scooped-side down on baking sheet. Raise oven heat to 425 degrees, and return to oven for 10 - 15 minutes, or until skins are very crisp.

While potatoes bake, heat a large skillet over medium heat and cook the diced bacon until most of the fat is rendered. Remove bacon from pan and set aside, leaving the bacon fat. Add the diced ramps and saute 2-3 minutes, or until tender. Season with kosher salt and black pepper.

Turn the crisped potato skins over and fill with cooked bacon and ramps. Top each with crumbled goat cheese. Place under broiler for 3-5 minutes, until the cheese is bubbling and the bacon is very crisp.

Serve immediately.

Giveaway: Death in the Vines by M. L. Longworth

When it comes to lazy day readers, there are few things that I love more than a good cozy mystery.

Especially when there is food involved!

Death in the Vines is a wonderful new novel from writer M. L. Longworth that combines all of the above and more (it's set in Provence!)--a wonderful and breezy read that's just perfect for these hot, late-spring days.

Here's the description of the book from Goodreads:

Francophiles, and foodies will adore this who-done-it with a beautiful European setting. In her riveting follow-up to Death at the Chateau Bremont and Murder in the Rue Dumas, M. L. Longworth evokes the sights and sounds of late-summer Provence, where the mistral blows and death comes in the most unexpected places.

Olivier Bonnard, the owner of Domaine Beauclaire winery, is devastated when he discovers the theft of a priceless cache of rare vintages. Soon after, Monsieur Gilles d’Arras reports that his wife, Pauline, has vanished from their lavish apartment. As Judge Antoine Verlaque and Commissioner Paulik tackle the case (with a little help from Marine Bonnet), they receive an urgent call: Bonnard has just found Madame d’Arras—dead in his vineyard.

Delicious, no? Just the sort of book to curl up with (bottle of wine and baguette with cheese is optional, but strongly recommended.)

Leave a comment below telling me the best book you've read lately. One winner will be selected randomly to receive a copy of Death in the Vines by M. L. Longworth.

Rules: US residents only. Contest entries must be in by Thursday, June 13 at 5pm EST. One entry per person. You must sign in with a valid email address or leave an email in your comment so you can be contacted if you win. Winners must reply within 3 days of receiving notification of winning, otherwise another winner will be selected.

Guest Post: How to Mix a Perfect Cocktail at Home

I recently signed up for a series of mixology workshops at the Astor Center here in New York. I unfortunately got sick and was unable to make the first class, so I sent my husband, Eugene, in my place. 

Here is his post about the experience, complete with tips on how to mix up the perfect cocktail at home:
 

I think most men fancy themselves competent, at the very least, in the task of making a cocktail. Using a jigger, or knowing the difference between a Hawthorne and julep strainer are not considered required knowledge. 

Finding myself squarely in this camp of know-nothing-know-it-alls, I set off for the Astor Center--taking the place of an ailing Alejandra--to take a hands-on cocktail basics workshop, led by the highly knowledgeable and very experienced April Wachtel inside the incredible Astor Center space: 2-level stadium seating, super comfy leather chairs, and immaculate individual workstations where we found our bar tools, cocktail recipes, and an Old Fashioned.

After a brief stroll through the history of cocktail making, April introduced us to the tools of the trade. Here is a list of the most basic tools that every bar should be stocked with:

• Boston shaker (can be metal-on-metal or glass-on-metal)
• strainer (Hawthorne for shaken and julep for stirred)
• jigger
• bar spoon
• muddler

 
Once we went over the tools, it was time to put them to good use: making dranks!  We started with cocktails that fill the dreams of 007s past and future: shaken cocktails. 

This meant a how-to session on the Boston shaker. I won’t go into the actual technique of using the shaker as I’m sure you can find a ton of YouTube videos on the topic, but I’ll just highlight some of the pointers that April went over:

• Always assemble your cocktail in the larger of the two vessels.
• Add the ice last and make sure you fill the assembly vessel all the way to the top with it.
• If you have smaller hands or you don’t have a lot of arm strength, a smaller metal-on-metal shaker would feel more comfortable.
• When the metal vessel begins to frost on the outside, you know the cocktail is at the right temperature.
• Practice shaking with just ice and water so you don’t waste any of the good stuff if you mess up.
  
  

At this point you may be asking yourself: “but how do I know if a cocktail should be shaken or stirred?” 

I always thought--as I’m sure lots of people have--that the choice was pure preference, and although I’m sure there are plenty of recipes that break the mold, there’s a simple rule that you can follow if you’re just not sure or don’t have the recipe in front of you:

If a cocktail has juice or egg in it, it should be shaken. If a cocktail is just booze and mixers, it should be stirred.

Once we were done practicing shaking water and ice cubes, April tasked half the class with making a Sidecar, and the other half made its bastard child: the Margarita. 

We were asked to pour some of our drink into one of the provided small cups to exchange with another person that made the other of the two cocktails. This helped inject a jovial, social spirit into the workshop (the cocktails also helped on that front).

April taught us that the sidecar and Margarita belong to a class of cocktails known as “sours.” These are made up of a base spirit (booze), lemon or lime juice, and a sweetener (some also include an egg white). These cocktails are very flexible, and by simply changing the proportions of the three main ingredients, you can really tailor it to your taste. April gave us the following handy guide to experiment with:

(booze / citrus/ sweetener)

dry and boozy - 2 oz / 0.5 oz / 0.5 oz

juicy and balanced - 1.5 oz / 0.75 oz / 0.75 oz

sweet and not boozy - 1 oz / 1 oz / 1 oz

Now that we had mastered the shaker, we moved on to the bar spoon--stirred cocktails.

The key points are:

• Keep your forearm stiff and just stir using finger motion.
• The back of the spoon should always be touching the inside of the glass.
• Only fill the glass with ice just above the drink line.

Two stirred classics that we made were the Negroni (I either messed this one up by using too much Campari or I just don’t like Negronis), and the Manhattan.

For the final cocktail, the the entire class made the classic daiquiri, but half used a different proportion of rum to lime juice to simple syrup in order to highlight how by just adjusting the amounts, the cocktail can be made to taste significantly different.

In the end, this workshop really highlighted how embarrassingly little I actually knew about making a proper cocktail. It also showed that just by making a small investment in some simple tools, and learning a few basic techniques, your cocktail game will be improved tremendously.

Happy mixing!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

CBS Live From The Couch: Packing the Perfect Picnic Basket

I was over at CBS/WLNY studios this morning filming a really fun segment on the NYC morning show Live From The Couch, which airs on WLNY 55. The segment was all about how to pack the perfect picnic basket, and I shared some of my best picnic food tips, as well as some very cool new products.

This was my first time doing a segment at The Couch, and they were all so great to work with. The hosts, Carolina and Lisa, and crew were all really lovely and helpful. That isn't always the case with all the TV shows, so it's always really amazing when you get to do a segment with such a cool group of genuinely nice people. I look forward to working with them again!

This was also the first segment that my new intern, Ariana, got to join in on, and it was amazing having her to help me prepare and set up. I'm usually flying solo on these segments, and having someone to help makes all the difference in the world (plus it means I have pictures to share with you!).

I also have to give a HUGE thanks to the folks at Fresh Direct, who provided all the delicious and beautiful food for the segment. The crew pretty much devoured all of it the second we were off the air.

Click the video below to watch the segment & then scroll down to check out more details on the tips and products I mentioned on air.

Watch the Video:

My 5 Favorite Picks for Packing the Perfect Picnic Basket

1. Wicker Picnic Basket Set ($128), C. Wonder

C. Wonder is one of my favorite stores in the city right (as evidenced by my closet and credit card statements), and this picnic basket is everything that I love about them--it's stylish and really elegant, but also super playful (tiny baby cheeseboard!). It comes with a service for four, napkins, removable insultated mini cooler, and even a waterproof picnic blanket!

2. Tommy Bahama iPod Stereo Cooler ($98), Tommy Bahama

I am in LOVE with this cooler. It comes with a little slot in the front were you can slip in your iPod or smartphone and connect it to the built-in speakers on either side so you can play music at the beach or in the park. The inside is also a super roomy insulated cooler that will hold all your food and beverages. It's pretty much the best thing ever!

3. Sur La Table Red & White Gingham Tablecloth ($50), Sur La Table
I usually find that most blankets that are sold as actual "picnic blankets" are WAY too small. They're barely big enough for one adult to stretch out on, let alone a few. So I like to use extra large tablecloths, like this really pretty classic red gingham style from Sur La Table, instead. Plenty of room for everyone to spread out and relax while enjoying the food and sun.


4. Pier 1 Trellis Pattern Melamine Plates ($7 each), Pier 1

Melamine plates are definitely the way to go in the summer. They're lightweight, come in really gorgeous colors and patterns, and can be used again and again so you can reduce waste. (They're also dishwasher safe!)

5. Madria Sangria ($6)

My new favorite for summer parties! This lovely red wine is infused with natural citrus flavors, so all you have to do to make the perfect pitcher of sangria is chill and add fruit! As I mentioned in my last sangria recipe post,  I'm not a fan of super sweet sangria, which is why I love this--it's perfectly balanced and not at all sickly sweet. Add it to a pitcher with a few handfuls of frozen or fresh fruit and you're good to go!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Savory Cucumber Herb Sangria

As much as I love sangria, I usually find that I avoid ordering it at restaurants, often choosing wine instead.

The reason? Sugar.

I've mentioned it before, but I much prefer to eat my carbs than drink them. Given the choice between cake and a sugary drink, I will always choose the cake.

Unfortunately, sangria doesn't give me much control in that respect. The recipes vary widely, but typically include ingredients like fruit juices, sugar sodas, simple syrups, sweet liqueurs or any combination of the above--all of which raise the sugar count of this fruity punch to levels beyond what I'm comfortable drinking.

Last weekend, I spent a couple days at The Standard Spa in Miami (one of my top favorite hotels ever!), during which I regularly indulged in a few glasses of cucumber and citrus-infused spa water on offer in the lobby.

And THAT was when I got the idea:

Wouldn't it be great to make a savory sangria inspired by spa water?

Crisp, dry white wine infused with herbs, citrus, and cucumber, with no sugar added. The drink would be refreshing and just as playful as sangria, but much healthier and lighter. A naturally low carb sangria.

It would even pair well with food!

When I got back to New York, I tested the idea, combining some crisp wine with muddled fresh limes, lemons, basil, mint, and cucumbers. I chose my favorite vinho verde for this batch, but any light, crisp dry white will do. The trick is to let the wine infuse with the muddled fruit and herbs for about 20 or so minutes, before diluting it with ice and sparkling water.

The result is fresh, light, and just a little bit tart--perfect for summer!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Savory Cucumber Herb Sangria Recipe (No Sugar Added)
Serves 2-4

Ingredients
2 lemons, washed and sliced
3 limes, washed and sliced
1 large green cucumber, sliced
1 cup fresh mint leaves, washed and patted dry
1 cup fresh basil leaves, washed and patted dry
1 750ml bottle dry white wine
2 cups sparkling water
2 cups ice

Directions
Combine the sliced lemons, limes, cucumber, mint, and basil in a large pitcher. Use a wooden spoon to muddle slightly to release some of the juices and natural herb oils. Pour in the wine. Stir and chill about 20 minutes, letting the flavors meld. Stir again, then add ice and top off with sparkling water. Serve immediately.

2 Weeks & 2 Spots Left for Sweet Escape 2013

Have you been thinking and thinking about signing up for my amazing all-inclusive culinary retreat weekend in Vermont next month? Well you're still in luck, but it's definitely time to pull the trigger.

There are only TWO tickets left to this very special weekend adventure and they are going to sell out.

If you've been dreaming about joining us, now is the time!

Click here to register today and you'll get to take part in all that we have planned, including hands-on cooking demos, cocktail and wine workshops, excursions to visit local farmers and cheese producers, wonderful gourmet meals served family style on the long farmhouse table, crafts workshops, daily yoga classes, an in-house massage therapist, evening dessert experiences, a food-themed movie night, and SO MUCH MORE!

Remember that this is all-inclusive, so the $695 ticket gets you round-trip transportation from NYC, lodging in shared double bedroom, all meals, workshops, events, and one amazing goodie bag filled with surprises to take home!

If you have any questions at all about this weekend or the registration, just email me. I want everyone who wants to come to be able to make this happen, so let me know what I can do for you to make this possible. Seriously--just ask!

Lots of love & I can't wait to share with you in just 2 short weeks!

Click Here to Register for A Sweet Escape 2013

xoxo

Alejandra

10-Minute Broiled Chipotle Salmon Fillets

When it comes to lazy day dinners, salmon is at the very top of my list. It's incredibly satisfying, quick to prepare, healthy, and so naturally flavorful that it requires very little work on my part.

Exactly what I need when I'm way too exhausted to put much more thought than that into it.

Though I'm usually satisfied with a quick sear on a hot skillet, this weekend I decided to experiment with something a little bit more exciting (although still ridiculously simple).

The inspiration came from one of my favorite recipes on this blog (Yes. I inspired myself.): this chipotle roasted eggplant, which only calls for three ingredients and is equally good both hot and cold.

It's one of the easiest things to make, but is always a guaranteed crowd pleaser. Every single time I make it, people beg for the recipe and I have to confess how embarrassingly easy its.

The secret? A two-ingredient marinade made with olive oil and Chipotle Tabasco.

If you've never tried this variety of Tabasco, I highly recommend that you pick up a bottle of this spicy smoky stuff the next time you go shopping. Ever since I tasted it for the first time at a Chipotle (as in the burrito bar) down in DC back when I was in college, I've been obsessed. We never not have a bottle of it in our fridge.

Usually I keep a back-up in the pantry, too.

What's great about this sauce is that it's the perfect blend of spicy, smokey, and savory. Mixed with a little olive oil and brushed onto salmon fillets, it's a ridiculous simple way to add maximum flavor with minimal effort.

A quick broil and dinner is ready. I served mine on top of a bed of arugula dressed simply with fresh lime juice, olive oil, and salt, and once again had to fess up to doing practically nothing to make it so delicious.

Note: if you can't find Chipotle Tabasco, you can also use chipotles in adobo sauce. Just puree the chiles with the sauce and then measure out the amount you need. 

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Broiled Chipotle Salmon

Serves 4

Ingredients
4 6oz to 8oz salmon fillets, rinsed in cold tap water and patted very dry
3 tablespoons extra virgin olive oil
3 tablespoons Chipotle Tabasco sauce (or substitute pureed chipotles in adobo sauce).
Kosher salt and black pepper
Fresh limes cut into wedges

Directions
Preheat broiler.

Line a baking sheet with parchment paper and arrange the salmon fillets skin-side down 2 inches apart. Whisk together the olive oil and Chipotle Tabasco sauce, and brush generously over the tops of the salmon. Season with kosher salt and black pepper. Broil 4 inches from flame for about 10 minutes, or until the salmon is cooked to desired doneness.

Serve with fresh lime wedges.