Just a Miss-Take

Happy Valentine’s day

Thu, 14 Feb 2013 08:03:15 -0500

Happy Valentine’s day

Blueberry Muffins

Tue, 12 Feb 2013 08:22:31 -0500

This past weekend I traveled out to “the burbs” to visit my friends’ new apartment. I had every intention of making them a batch of the best blueberry muffins as a house warming gift. That was until I ran out of flour.

And then after I made an extra trip to the store for flour, I came home to realize I didn’t have muffin liners. So, sorry Jenlo and Greg - this batch would have been for you if not for all my miss-takes :)

Blueberry Muffins
Recipe sourced from Smitten Kitchen
(Makes 9 to 10 standard muffins)

Ingredients:
5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (I used frozen, don’t bother defrosting)
optional: 2 tsp Sugar In The Raw or one packet (swiped from your local coffee shop ☺ )
Baking Instructions:
1. Preheat oven to 375°F.
2. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
3. Beat butter and sugar with an electric mixer until light and fluffy.
4. Add egg and beat well, then yogurt and zest.
5. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.
6. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough
7. Use an ice cream scoop or heaping spoon size amount to load the dough into each muffin cup. Each cup should be about 3/4 full.
8. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.
Optional - if you enjoy a sugary crystal muffin top, about half-way through the bake time, remove muffins and sprinkle Sugar In The Raw over each muffin cup. Continue baking.

Oscar prep: Packaged Movie Deal

Tue, 05 Feb 2013 07:04:47 -0500

The Oscar’s are Hollywood’s equivalent to the Super Bowl. Nominees were announced for the coveted “Best Picture” award, and I’m dying to know what all the buzz is about for a few of the “best” movies I still haven’t seen. If you’re the type who hates to feel like you’re not in the know, there’s an easy option to make sure you see all the films before the big day:

AMC Theater’s “2013 Best Picture Showcase”

Select AMC theaters across the US offer packaged deals where you can see a few or even ALL 9 nominees for Best Picture in one shot for only $60!! Considering that one movie in the city costs as much as $14, this is a deal alert.

Saturday, Feb. 16 - 4 movies for $60 (perhaps this could be a late Valentine’s Day present for your movie-loving partner).
- Amour
- Les Miserables
- Argo
- Django Unchained

Saturday, Feb. 23 - 5 movies for $60
- Beasts of the Southern Wild
- Life of Pi (3D)
- Lincoln
- Silver Linings Playbook
- Zero Dark Thirty

Saturday Feb 23 - Marathon event, all 9 movies for just $60!

Here’s a full list participating theaters across the us. A friend told me that theaters give you the option to step out and return if you’ve seen one of the movies, but I’d call your local theater beforehand to be sure.

Miss-interpreted: Le Pain Quotidien's Tuscan Salad

Wed, 30 Jan 2013 09:59:11 -0500

I like a salad that feels healthy but doesn’t leave me hungry. After a recent ‘ladies lunch’ with friends at Le Pain Quotiedien ( locations all over the North East and California), I had a hearty salad that was good enough to leave a memory.

A full week later, I was wanting to recreate (or Miss-interpret) Le Pain Quotidien’s Tuscan Salad. Luckily most of the ingredients were staples I already had in my pantry or fridge (stale bread, canned beans, frozen pesto cube) so it was super easy to whip up. And, I must admit, tasted just like the restaurant version.

Hearty Tuscan Salad
Recipe miss-interpreted from Le Pain Quotidien’s menu

Ingredients:
1 frozen pesto cube (recipe here) or 2 tablespoons jarred pesto sauce
1 tablespoon extra virgin olive oil
stale bread for croutons - cut into cubes and lightly toasted with olive oil
3-5 slices thinly sliced prosciutto
7 oz (1/2 can) of cannellini beans - thoroughly rinsed and drained
Arugula or mesclun greens
(optional) Parmesan shavings + chopped fresh basil (if available) to sprinkle over the final salad

Assembly Instructions:
1. Cube and toast bread for croutons.
2. In a medium bowl, combine croutons and beans and toss in the pesto to coat evenly.
3. Add arugula to bowl, drizzle with olive oil and toss all ingredients together again.
4. Move the salad (with beans and croutons) to a large, family style plate. Top with slices of prosciutto and parmesan shavings.

Inspiration for the weekend - “stolen” from...

Fri, 25 Jan 2013 07:02:27 -0500

Inspiration for the weekend - “stolen” from JayMug.com

Cozy up fireside

Tue, 22 Jan 2013 07:08:24 -0500

It’s freezing! And if you’ve had a look at the 10-day forecast, you know it’s not expected to reach above 25 degrees (or “feels like” 11 degrees) anytime soon. Bundling up and staying indoors is an option, but a date night, fireside is an even better option to warm right up. Here are a few of my favorite NYC spots to cozy up fireside:

DINING OUT

La Laterna di Vittorino
Neighborhood: Greenwich Village, Manhattan
Menu: Italian - Great wood fired pizza
Fireplace: Grab a table downstairs for fireside dinning AND (bonus!) sweet sounds of live jazz

Molly’s
Neighborhood: Gramercy, Manhattan
Menu: Classic Irish Pub fare and some of the best burgers around
Fireplace: In the central dining room looking as rustic as the rest of the place (sawdust on the floor)

WATERING HOLES

Clover Club
Neighborhood: Carol Gardens/Cobble Hill, Brooklyn
Menu: Specialty cocktails
Fireplace: Located in the back room and available to be reserved for larger parties

Blind Tiger Ale House
Neighborhood: Greenwich Village, Manhattan
Menu: pub fare with a “farm-to-table” vibe + wide selection of craft beers
Fireplace: Front and center across from the bar. Grab a table or a stool and cozy up

Looking for more cozy fireside options? Check out these lists:
- Time Out New York
- Yelp
- NY Magazine (beware this is from 2008)

Roasted Red Pepper Hummus

Thu, 17 Jan 2013 00:30:20 -0500

I’ve heard time and time again, one of the best ways to keep it healthy is to make it yourself. Even when you think you’re making a healthy choice while eating out, you have no idea what ingredients (i.e loads of butter, salt, or even preservatives) that went into that tasty meal. I’ve been on a homemade kick more than usual since I received an amazing Cuisinart Food Processor over the holidays.

One of the first things I made was this roasted red pepper hummus. It’s exceptionally great because it’s packed with good-for-you protein but it also tastes wonderfully fresh. I brought this dip to a New Year’s Eve pre-game and the bowl was quickly scraped clean with compliments to the chef. That’s always a pretty good indicator that a recipe is a keeper!

Roasted Red Pepper Hummus
Recipe adapted from Cuisine Art handbook

Ingredients:
1 teaspoon lemon zest
1/2 teaspoon salt
2 small cloves garlic
1 can (28-oz or 2 smaller cans) of chickpeas, drained, rinsed, and rinsed again
3 tablespoons Tahini
2 tablespoons fresh lemon juice
5 tablespoons water
1 1/2 teaspoons ground cumin
1 1/2 tablespoons olive oil
2-3 drained roasted red pepers (for show, save and roughly chop some pepper to top off the hummus dip as pictured above)

Instructions:
1. Using the metal chopping blade on a food processor, add garlic. Pulse 3-5 times until finely chopped.
2. All all remaining ingredients into the bowl (chickpeas, lemon zest, lemon juice, tahini, water, cumin) and process for about 45 seconds or until relatively smooth.
3. Continue to process and pour in olive oil through the feed tube.
4. Drop in the roasted red peppers and continue to pulse to desired consistency of the peppers.
5. Transfer the contents into a new bowl and serve with crackers, raw veggies or pita chips for dipping.

Cook’s note: Go beyond just dipping with the hummus as a snack/appetizer and use it as a healthy alternative spread on sandwiches - like my roasted vegetables and hummus sandwich.

NYC deals! deals! deals! [dinner and a show]

Sun, 13 Jan 2013 18:19:00 -0500

I had every intention of going on a savings spree after the holidays (New Year plan!), BUT I’ve experienced a slight hiccup: New York Restaurant Week and Broadway Week.

Although it’s going against my saving plan, it still feels like I’m being smarter with $$ because it’s discounted (did I rationalize that well enough?☺)

I’ve booked Sunday dinner reservations for 2 sets of family visitors at Park Avenue Winter (my fav) and Smith & Wollensky. And for daytime activities, I’m thinking about a discounted play.

Although there are often ways to find deals for shows (like this or this) often times the “big hits” don’t go on sale.

NY Times “Critic’s Picks” round out with shows like Rock of Ages, Once, The Mystery of Edwin Drood, and Who’s afraid of Virgina Woolf - all of which are now offering 2-for-1 tickets through Broadway Week. They also have some of the blockbuster productions like Lion King, Jersey Boys, and Wicked for the same deal.

For more tips on selecting the right Restaurant Week dining options, check out this post.

Sewing 101: Eye mask

Thu, 10 Jan 2013 09:04:34 -0500

After the new year when your sleep is all messed up from staying out late and sleeping in over break or over-eating and over-drinking, it’s important to get back to some normalcy [in bed]. And have I mentioned that work is nuts lately?? I know, I know I’ll stop. But just as much as I’m trying to find time to eat right, I’m also trying to make the most of my sleeping time - which is why my new eye mask is coming in quite handy.

You can make an eye mask, too, with this super easy sewing 101 tutorial.

I followed the sewing tutorial and mimicked the free pattern from this site.

I had all the materials on hand:
- Fabric scrap (you don’t need much!). I used a patterned cotton for the one side and a silkier fabric for the underside (the side that rests on your face) which was left over from a skirt lining.
- Fabric batting, or felt (for the insides to add a little cushion)
- 1/4” elastic
- The staples: sewing machine, thread, scissors, pins, iron

It was easy enough to make in just about 20 minutes so I made an extra eye mask for a friend about to go on a lonnnnggg plane trip.

Sleep tight!

Smokey Slow Cooker Chili

Wed, 09 Jan 2013 08:34:27 -0500

Work has been super busy since December with no signs of slowing down. I’ve been missing lunches, sitting down to ravenous dinners at 9 pm and becoming quite familiar with the local delivery guys since I’m just too tired to cook (or post much on the blog - sorry!). So I decided it was high time to make some big food decisions. I’m packing more snacks for work and taking advantage of any meals I can make ahead or keep simple during the week.

Sunday slow cooking is my new BiFF. Make a big batch, eat it for dinner, package it for weekday work lunches, and freeze leftovers for easy dinners on another night. I have a few staple crock pot recipes like these, and I’m adding this warm and filling Chili recipe to the rotation.

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Smokey Slow Cooker Chili
Recipe sourced from Real Simple

Ingredients:
2 15.5-ounce cans kidney beans, rinsed
1 28-ounce can diced tomatoes
12 ounces lager beer
3/4 pound beef chuck, cut into 3/4-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 to 3 teaspoons chopped chipotles in adobo sauce (scrape out some seeds if you can’t stand the heat, but this is where the “smokey flavor” comes from)
kosher salt
Optional: corn bread, sour cream, grated Cheddar, and/or fresh cilantro sprigs, for serving

Cooking Instructions:
1. Prep all your ingredients: Chop onion and garlic. Cut up beef chuck if needed (most grocery stores sell it pre-cut). Open your cans. Dice and de-seed (as necessary depending how much heat you like) the chipotles.
2. In a 4- to 6-quart slow cooker, mix together the beans, tomatoes and their juices, beer, beef, yellow onion, garlic, tomato paste, flour, chili powder, chipotles, and ¾ teaspoon salt.
3. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). That’s it!
4. Serve with the corn bread, sour cream, and grated cheddar.

Cook’s note: Although the taste was there, I wanted to thicken the chili up a bit so I took about half the pot poured into a food processor with only 1-2 quick pulses with the chopping blade. I mixed that back in with the rest of the chili in the slow cooker and it did the trick. An immersion blender would be even better if you have that.

Healthy, Hearty & Tasty! Kale Salad

Mon, 07 Jan 2013 08:32:00 -0500

Last January right around this time, I was on a particular health kick worshipping all the nutritious and delicious ways to eat Kale. This year, I found one more awesome way to serve it up: Raw Kale Salad. It’s healthy, it’s hearty, and it’s quite tasty!

This recipe is my own Miss-Take based on 2 scrumptious kale salads I experienced via craft services on a shoot (work perk!) and over brunch at Beauty & Essex. Ever since those bites hit my lips, I’ve been thinking about recreating it, but I had trouble finding an exact recipe. I pulled from a few different sources - including Pinterest and my own taste bud recollection.

Raw Kale Salad with Tahini dressing
Miss-take recipe interpretation

Ingredients:
Dressing:
1 orange, juice of (about 1/2 cup)
1 tbsp maple syrup
3 tbsps tahini (ground sesame paste found in most grocery stores or specialty health stores)
1 shallot, sliced
pinch of salt
1/3 cup olive oil
lemon juice to taste

Salad
4 cups kale, washed, trimmed, and shredded
2 medium carrots, washed and julienned
1 Granny Smith apple, julienned (coated lightly with lemon juice to prevent browning)
1 cup almonds, toasted and roughly chopped
1 cup dried cranberries

Assembly Instructions:
For the dressing:
Place the orange juice, maple syrup, tahini, sliced shallots, and pinch of salt in a medium bowl and whisk together until blended. Slowly drizzle the olive oil into the bowl in a steady stream while constantly whisking. Add lemon juice to taste. Set aside.

For the salad:
In a large bowl, combine the kale, carrots, apple, almonds, and dried cranberries. Pour the dressing over the salad and toss to coat.

I’m such a fan of the dressing’s sweet (maple and citrus) and savory (tahini and shallots) combo that I made a big batch for other future salads.

But the beauty of this kale salad is that it holds up for a few days even with the dressing on it! The kale greens are sturdy enough not to wilt under the weight of the dressing so it’s perfect for brown bagging it at work with minimal effort.

Happy New Year!

The best thing about NYC, better- with Seamless.com

Fri, 07 Dec 2012 16:52:00 -0500

Only in New York City* can you order virtually anything at anytime and it’s delivered right to your door in under 30 minutes (Good pizza at 4 am, no problem). Though there are plenty of amazing things about this city, there are times when that feels like the BEST thing about the city.

Although most people may have at least heard about Seamless.com for food delivery, I was surprised to find out last week that a few of my coworkers didn’t know exactly what it was or why it would quickly become their favorite, too.

[*Fear not, even if you’re not in NYC, this service still exists all over. Essentially it’s a service that handles all your food orders electronically - easily and often for a deal!]

You simply use the Seamless site or phone app to select the items you want to order, then they handle the dirty work and send your order to the restaurants (never again will your order be lost in translation over the phone). You receive a clear email confirmation receipt, and the food is on your doorstep in no time!

I’m always a fan of a deal and there is a rare day when Seamless isn’t offering some kind of discount code that you wouldn’t normally receive if you ordered directly through the restaurant.

If you’ve never used Seamless before, I highly encourage you to jump on board this weekend and with this link, you can get $5 off your very first order.

OR if you’ve already used Seamless before, “Like” them on Facebook today to get 20% off any order through this weekend. [Code: LIKE20]

Bon Appétit!

Special Occasion Dinner: Chicken Marsala

Wed, 28 Nov 2012 09:02:24 -0500

As if Thanksgiving wasn’t gluttonous enough, this past weekend was capped off with a rich and luxurious homemade meal. It was a special occasion celebrating our anniversary so my boyfriend and I pulled out all the stops making this Chicken Marsala recipe together.

I had found an easier, potential week-night version via Food Network, so even though our Gourmet recipe seemed a bit more laborious, it was well worth it based on the flavors it cultivated.

Sweet Marsala wine was the key ingredient which reduced down into a delightfully buttery sauce capped off with earthy sage and mushroom flavors. We paired it with quick mixed greens tossed in previously made homemade dressing and used excess herbs, garlic and butter in a quick pasta - both of which were perfect compliments to cut through the rich sauce.

Chicken Marsala
Recipe adapted from Epicurious/Gourmet

Ingredients:
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
2 garlic cloves (our addition)
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced (we used Baby Bell mushrooms)
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine (we used sweet marsala wine)
2 tablespoons milk (we used this instead of heavy cream but the recipe was still very rich)

Cooking Instructions:

1. Clean and slice mushrooms. Chop shallots, sage, garlic. Set aside.
2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

3. Meanwhile, cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.
4. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat and set aside.

5. Put flour in a wide shallow bowl and then prepare chicken. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap (or inside a gallon size ziplock bag, unsealed) using the flat side of a meat pounder or a rolling pin.
6. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax or parchment paper, arranging chicken in 1 layer.

7. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 2 minutes on each side, or 4 minutes total.
8. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm at 200 degrees (preheated).
9. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

10. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
11. Add reduced broth, milk, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes.
12. With about a minute left to cook, place the cooked chicken into the sauce to absorb some flavor.
13. Add l remaining 2 tablespoons wine and 1/2 teaspoon sage.
14. Serve the chicken topped generously with mushroom Marsala sauce.

The pictures might not do it justice (I was more concerned with the celebrating and eating that night) but I hope to have a better picture to share soon. We decided this will be the perfect meal to serve for 6 at Christmas dinner this year.

[via Pinterest] Happy Thanksgiving.

Thu, 22 Nov 2012 09:06:31 -0500

[via Pinterest]

Happy Thanksgiving.

Thanksgiving Recipe Round-up

Wed, 21 Nov 2012 08:02:25 -0500

I’ve celebrated all sorts of Thanksgivings - as a local guest, as an extended traveler, and even as the full-time cook. So here’s a round-up of all my favorite recipe Miss-takes and solutions for any type of holiday celebration this year:

If you’re traveling far:
Keep it simple. Bring something that can add to the meal in the most no fuss way. The further you’re traveling, the less the host will probably expect you to bring but a nice gift of appreciation or something to enhance the dinner celebration is the right way to go.
- Wine - I’m a fan of Real Simple’s guide to the best Thanksgiving wines based on budget or situation
- Sweet Bread - I’ve cooked my fare share of Pumpkin Ginger Date bread as host gifts for family friends and Thanksgiving chefs. The classic fall flavors and spices make it particularly perfect for breakfast the next morning if you’re staying over.

If you’re traveling closer:
Any time you’re volunteering to bring a side dish (i.e Potluck) it’s so you can give the host/chef a break because they probably already have every stove burner and oven cranny used up. Try to avoid brining anything that has to be reheated or will throw a wrench in their oven prep plan.
- Cheese and crackers - no one can say no to this combination and it literally couldn’t be easier to grab a box of crackers and some great cheeses. Your best bet is to combine a classic like cheddar, something soft like brie, and something with a bit more kick like Manchego or Gouda. I a sucker for Manchego cheese and Fig spread.
- Fall Flavors Salad - My Harvest Salad is very easy to make ahead in a large bowl and just toss with dressing right before serving.
- Easy Vegetable - Peas Shallots & Pancetta side dish can hold at room temperature in transit and until dinner’s ready. If you prefer it served hot, pop a container in the microwave right before serving table side.
- Corn bread - Bread compliments the food and can be easy to make right from a trusted box recipe.

If you’re cooking the full meal:
- Utilize a crock pot and potluck style - Follow my full Friendsgiving menu from last year.
- No fail Turkey Tips - Alton Brown is hands down the food expert. It’s no wonder his roast turkey recipe has over 4,000 reviews. AND 5 stars. Click through the full videos to watch how it’s done so you feel completely comfortable when the bird is actually in your hands.

Regardless, if you just want to keep it easy with a Make ahead Dessert:
Anything Pumpkin is sure to be a hit and if the dessert can be served at room temperature, it’s easier to manage.
- Pumpkin Chocolate Chip Cookies - I get requests year after year to make these cookies to bring to parties or just to cheer someone up. They are a undeniable hit.
- Pumpkin Pie - You know how I feel about a Thanksgiving without my family’s classic recipe every year.

Pumpkin Spice and Everything Nice

Tue, 20 Nov 2012 09:04:30 -0500

It never feels like a true Thanksgiving without one of my sister’s pies. She’s the baker in the family, so it only seems appropriate that she’s been making my family’s classic pumpkin pie recipe for years.

Classic Pumpkin Pie
A family recipe

Ingredients:
2 cups canned pumpkin
3/4 cup sugar
1 tablespoon molasses (or corn syrup)
1/2 tsp ground ginger
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves

2 eggs
1 2/3 cup (1 can) of evaporated milk
1 unbaked pie shell

Baking Instructions:
1. In a large bowl, mix first 8 ingredients together
2. Beat eggs into the mix.
3. Add evaporated milk, keeping the mixer on low so it won’t splatter
4. Pour the final mixture into the unbaked pie shell. Then place the entire pie on a cookie sheet (this will help for easier oven removal later), cover the edges of the crust loosely with tin foil to prevent burning them.
5. Transfer the pie to the oven and cook at 450 degrees for 15 min. Then lower heat to 350 for 40 min. Remove tin foil for last 15-20 minutes of baking.
6. Serve warm or at room temperature (—> my personal preference) with a side of whipped cream.

Peas please

Mon, 19 Nov 2012 09:02:39 -0500

Last night marked another annual FriendsGiving. I used it as an excuse to practice a few new Thanksgiving recipes since I agreed to cook a full turkey dinner for my family + my boyfriend’s family this Thursday (yikes!).

I was looking for recipes that would keep meal planning and cooking simple but still be worth it in the flavor department. This pea side dish was very easy to manage but tasted like it was oh-so complex.

Key Thanksgiving stats:
- difficulty: easy
- timing: 20 minutes
- serves: this recipes will feed 5 people but can easily be doubled
- ingredients: only 3 core ingredients!
- 1-pot wonder: you only need one pot and one stove burner for this dish so you can keep your eyes on everything else that might be cooking.
- picky eater friendly: for any pea haters, the pancetta (or what some call ‘Italian style bacon’) in this recipe will change their mind

Peas with shallots and pancetta
Recipe sourced from Bobby Flay at Food Network

Ingredients:
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
Pinch red pepper flakes
1 pound frozen peas, thawed

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Cooking Instructions:
1. In a large, high sided saute pan, cook the pancetta over medium heat until golden brown and the fat has rendered.
2. Remove the pancetta to a plate lined with paper towels.
3. Add the shallots and red pepper flakes to the same pan and cook until soft - about 4 minutes.
4. Add the peas and cook until warmed through
5. Transfer to a large bowl and top with the crisp pancetta.

more Thanksgiving recipes are a’coming…

Miss Update

Sat, 10 Nov 2012 08:36:19 -0500

The last few weeks have been quite eventful to say the least. I don’t typically use this site as a forum to blab on about my personal life (just tasty recipes and fun date ideas ☺), but recent updates to the blog have obviously been quite uneventful and here’s why…

Most of the East Coast is still recovering from the widespread devastation left by Hurricane Sandy. I feel fortunate that my friends and family are safe and that my living situation was only impacted for about a week, but my heart goes out to all the people affected. “Losing power” after the storm takes on a whole new meaning when someone you know loses their entire house.

I was a week without power and internet. 7 days without heat and hot water. Hence, no great blog posts or amazing recipes to tell you about. I haven’t actually made a real meal in well over 2 weeks.

But there were some actual upsides in the aftermath.

It helped me see the best in people – which is sometimes hard in a ‘concrete jungle’ like NYC. Hundreds upon hundreds of people volunteered in any way they could to help clean out flooded houses or check on elderly neighbors or collect blankets and food for those stranded.

It reminded me of my family and friends who cared the most, and who I worried about most as the storm came in.

It gave me time to reflect; uninterrupted time without TV or Internet or work - a total rarity these days. It opened up a whole window of time to think about what I really value and where I want to be headed.

So, on what feels like a much less significant note, Just a Miss-take also turned 1 year old in the last weeks. This blog (or ‘log as I like to refer to it) has been a lot of fun. It originally started on a sleepless Sunday night when I was just looking for a creative outlet. I never really had grand plans to promote it or “make it big,” and I wasn’t really sure where I’d take it. Or if I’d even continue with it after a year.

I can’t promise I will always keep up with it as much as I’d like (particularly with a full-time job on the side). But for now, it’s still a fun outlet and I’m sticking with it for my 5 loyal readers out there. You know who you are ☺

Thanks for reading.

Miss-takes are proof that you’re trying. [c/o Pinterest]

Mon, 22 Oct 2012 09:17:21 -0400

Miss-takes are proof that you’re trying. [c/o Pinterest]

DIY - Mirrors

Fri, 19 Oct 2012 10:56:00 -0400

DIY Objective: recreate the look of high end design for a fraction of the price

Inspiration: Crate & Barrel Dubois Mirrors, vintage looking collection of mirrors

I had my eye on these Crate & Barrel mirrors as an elegant way to open up small apartment space (the mirror effect), but I couldn’t bear to pay full price.

Essential Materials:
- Tin Boxes - I found 9 of these at a small hardware store in the East Village. Because I bought multiples, I was able to haggle the price down.
- Gorilla Glue - Any heavy duty crazy glue could work. I prefer this brand because it goes on light but still has some serious sticking power
- Framing hooks
- Mirrors - I searched high and low for the right size mirror to fit the tins, but I found the best deal getting them individually cut to size at a local glass and framing store on 23rd and 1st. Again, negotiate the price down if you’re buying multiples.
- Mirror tape squares (not shown)
- Ruler

DIY Instructions:
1. Make sure the tins are clean and dry to ensure the glue will adhere.
2. On the back of the tins, with a ruler, measure and mark where the framing hooks should center. Glue each end down.
3. Press the hook down firmly to secure. If you miss calculate this crucial step, your mirrors will be falling off the wall later!
4. Duplicate. To speed up the process of measuring and centering each hook, use a piece of paper that’s the same length as the top of the mirror. Fold in half to find the true center.
5. Let the glue dry, preferably for a few hours. I let them sit overnight, with the whole tin and hook wrapped in a rubber band. The continued, applied pressure helped ensure everything stayed in place.

6. apply the tape squares to each corner of the mirror.
7. Carefully lay the mirror into the tin box. Once it’s positioned correctly, apply pressure to all corners with your fingers to ensure the mirror is locked into place. Repeat the process with the remaining mirrors.
8. Once you’ve finished off all of the mirrors, use these tips to hang them as you wish!

Final Product:
Final costs
- Inspirational C&B version: $700+
- DIY version: approximately $16 for hardware supplies, $63 for the 9 metal tins, and $57 for the mirrors = $136