Subway Friendly Salads

June 29, 2012 by

When writing the title for this post, I hesitated to include the word subway, as I didn’t want you to think I was talking about the less than favorable sandwich chain! I’m actually talking about the subway, as in public transportation. Maybe I should back up a bit?

Last week I went to a dinner party at my friend Carey’s apartment. I brought a salad for a group of 10 or so. Since the subway is my main form of transportation, I didn’t feel like carting some massive bowl and a separate container for dressing all the way to her place in 100° weather.  The salad needed to fit nicely in a large Tupperware container and ideally already be dressed.

This whole situation got me thinking about the best salads to carry when traveling on public transportation- one’s that taste even better when dressed ahead and can easily be thrown in a Tupperware container, while still working well for a crowd. Whether you’re a city dweller or not, these are my simple summer go to salads for pot lucks and entertaining:

  • Israeli/ Greek Salad: 3 large tomatoes diced, 1 English cucumber diced, 1 cup kalamata olives roughly chopped, 1/4 cup minced red onion, 3/4 cup feta cheese, 1/2 cup chopped parsley. Gently toss together all ingredients. Dress with1/3 cup olive oil, 2 T red wine vinegar, and salt and pepper to taste.
  • Fresh Corn and Tomato Salad:  3 large tomatoes diced, 3 ears of kernels sliced from the cob, 2/3 cup crumbled blue cheese, 3 strips of cooked bacon roughly chopped. Gently toss together all ingredients. Dress with1/4 cup olive oil, 2 T red wine vinegar, and salt and pepper to taste. (Can sub out bacon and add avocado!)
  •  Grapefruit and Avocado Salad: 3 large avocados slides lengthwise, 5 grapefruits- segments removed. Layer the ingredient in a Tupperware container and dress with 1/3 cup olive oil, juice of half a lemon, and salt and pepper to taste
Do you have any go to easy salads that can be dressed ahead? I’d love to have more up my sleeve!

 

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Summer in the City: Young Married Chic

June 28, 2012 by Sarah

For the second week of our Summer in City  series, we’re featuring the fabulous Kris Schoels from the lifestyle blog, Young Married Chic. Kris is here to share some NYC and summer favorites, and we’re so happy to have her!

1. Favorite restaurant? I’ve got two actually- Il Buco on Bond Street and ABC Kitchen. Both have amazing service and the best food you will ever eat. Fresh and seasonal! There is a roasted carrot salad at ABC that is out of this world and don’t forget to order one of their delicious desserts to end the meal.

2. Favorite savory dish? My favorite savory dish for summer would have to be grilled pizza- of any variety! I also do this grilled corn avocado salad that is delish- if I do say so myself.

3. Favorite sweet? In case you can’t tell, I like to break out the grill most nights in the summer. So I would have to say that my favorite summer sweet to make would be grilled peaches with vanilla ice cream topped with a drizzle of honey.

4. Drink of choice? I’m from the south- so a lemon iced tea is my summer drink of choice.

5. Favorite NYC summer activity? Boating on the Hudson River to the Statue of Liberty.

6. Summer entertaining tip? My entertaining tip actually has to do with being a guest, always bring something when you are going to someone’s house.. never show up empty handed. I make fun hostess gift baskets like the one shown here.

Thanks so much, Kris! Boating on the Hudson River sounds divine. Something to add to the bucket list, for sure.

Image Credits: Il Buco, peaches, pizza, tea, river

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Plate to Pixel Part III: ISO

June 27, 2012 by

For today’s Plate to Pixel post, we’re talkin’ ISO. To be perfectly honest, I’ve been staring at those letters on the screen of my camera for over a year now and had no idea what they meant until, oh, yesterday. So here’s the breakdown: ISO indicates how sensitive a film is to light. Low numbers make it less sensitive and produce a crisper image, while higher numbers make it more sensitive and produce a grainier image with more “noise.” Noise is not always a bad thing though, it can add style and character to a photo.

If your camera is in auto mode, it will automatically adjust the ISO based on your shooting environment. But it’s interesting to play around and see how the different levels on the scale effect the photo.

If you’re shooting in natural light, you’ll want the ISO on a low setting, either 100 or 200. You can’t see much of a difference between these two photos, but when drawing a comparison I find it helpful to really look for the grainy-ness or noise in the photo on the right in comparison to the one on the left.

The differences between the above four photos is very subtle, especially since these were taken in natural light (an ideal shooting environment). If you aren’t rushing to shoot a dish, play around between levels 100 to 800 to see how the increase in ISO brings more character and style to the photo.

Higher ISO settings are helpful in low light situations, supporting lower apertures (high f/stop!) and faster shutter speeds. It can also help you to create more depth of field. Since these photos were taken in daylight, you can see how the photo with an ISO of 3200 gets much lighter. That’s even more so the case when the ISO is set at the highest setting of 6400.

This is definitely one of those settings where you need to experiment. Photograph different objects, move around the ISO settings, and try it in different lighting situations. My goal is to work with ISO in conjunction with the f/stop settings and shutter speed to better define the style of my photos. Here’s hoping!

Have any ISO tips? I’d love to hear!

More Plate to Pixel posts: Aperture and White Balance

 

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Setting the Table: Popsicle Cocktail Party

June 26, 2012 by Sarah

This season definitely seems to be the summer of the popsicle. They are everywhere I look these days, although I’m not going to complain about that! I love that they can be as simple or as innovative as you want, and because of this, they appeal to pretty much everyone. Recently, I’ve seen quite a few popsicles that share more similarities with a favorite cocktail rather than a childhood treat. In case there weren’t enough reasons to bring back these nostalgic summer bites already, be sure to add that to the list.

I love the idea of cocktail parties for entertaining, especially in the summer, because they are relaxed and have a way of making everyone feel at ease. I can imagine that not everyone has time to plan dinner parties in the summer, but an impromptu cocktail party is something anyone can do. I happen to think they’re just as much about the food as they are drinks. Brie with thyme, honey, and fresh figs is impressive, yet only four ingredients. Serve it with homemade crackers if you’re feeling ambitious. Of course, popsicles will quickly become the highlight when served drowned in champagne. String lights, paper lanterns, and the ambiance of a summer night will make this an event worth repeating.

1. popsicle maker, 2. glasses, 3. paper lanterns, 4. tray, 5. bistro lights

Image Credits: party, cheese, popsicles, crackers

 

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Buttermilk Cake with Blueberry Sauce and Whipped Cream

June 25, 2012 by

Between last week’s sandwich, and today’s cake, you can probably tell I have a thing for buttermilk. It’s right up there with cream cheese as one of my favorite ingredients to use in cooking and baking. I was flipping through Joy’s cookbook on Sunday, looking for some inspiration on what to make for dessert for a dinner party we had last night, when I spotted it. A simple buttermilk cake. Her’s was topped with a walnut praline sauce, which looked delicious but didn’t feel so summer-y. Given the stack of berries I had in my fridge, I decided to make a simple blueberry sauce to go over the cake and topped it off with some lightly sweetened fresh whipped cream. I don’t think I need to tell you that this cake was absolutely divine. It’s definitely going to be a main stay in my kitchen across the summer- I can’t wait to top it with peaches, black berries, and more! Enjoy!

Buttermilk Cake with Homemade Blueberry Sauce and Whipped Cream adapted from Joy the Baker

For the cake:

  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 6 T unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup butermilk

Preheat the oven to 375°. Butter and flour a 9 inch cake pan or cast iron pan and set aside.

Whisk together the dry ingredients. Using a stand or hand mixer, on medium speed beat together the butter and sugar until light and fluffy- about 3 minutes. Add in the egg and then the egg yolk, beating until just combined after each addition. Lastly add in the vanilla and beat until just combined. Lower the mixer to low speed, add in half the flour mixture, and beat until just combined. Add in the buttermilk and beat just until the flour disappears. Lastly, add in the remaining flour and beat until the flour disappears. Use a rubber spatula to bring together the batter and ensure everything is well incorporated.

Pour the batter into the prepared pan, spread evenly. Bake for about 30 minutes, until the cake is a deep golden brown and a cake tester or tooth pick comes out clean. Let cook completely before cutting and serving.

For the blueberry sauce:

  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 1/2 T corn starch

Place the blueberries, water, and sugar in a small sauce pan and cook or medium low heat. Bring to a boil, then lower to simmer, stirring occasionally as the berries break down. Let simmer over low heat for 15-20 minutes until most of the berries have broken down.  Whisk in the corn starch, stirring until it’s completely combined. Let simmer for an additional 15 minutes until the sauce has slightly thickened. Turn off heat and set aside to cook. Sauce can be stored up to one week in fridge.

For the whipped cream:

  • 2 cups heavy cream
  • 2 T sugar
  • 1 tsp vanilla

Beat together the cream, sugar, and vanilla until it’s lightly and fluffy and stiff peaks form.

To serve: Cut the cake into wedges, spoon over the blueberry sauce, and top with a dolop of whipped cream.

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Mémé LAFLEUR: Dresses for Powerful Women

June 22, 2012 by

Last Thursday, we had the pleasure of attending the Mémé LAFLEUR trunk show at the Soho House. Have you heard of the fabulous ladies and dresses behind Mémé LAFLEUR? Let me bring you up to speed, because this brand and these women have quickly become my biggest obsession!

Founded by Sarah Lafleur, Mémé LAFLEUR is an online clothing company for the modern day working woman. Before launching her own clothing line, Sarah worked in the corporate sector for several years and felt frustrated and bored with the work wear options. Determined to rid the world of the drab pantsuit, she set out to create stylish and professional, yet still sexy, dresses for women. They created seven dresses in total- you can see my three favorites above. The first one, the Sarah, is brilliantly made with a synthetic fiber that does not wrinkle. Promise! The second two, the Narie and Lydia, are made in a luxurious double knit jersey that’s ultra comfortable while still being form fitting and chic. The remaining dresses are done in the finest tropical stretch wools and silks.

Fashion aside, I’m so impressed by the product and company Sarah and her team have built. I love seeing young, smart women like this just completely going for it- putting everything they have into building and creating something they’re truly proud of. And proud they should be! The photos hardly do the dresses justice- they’re truly the most well made and designed workwear pieces I’ve seen in a long time. Bravo, ladies!

And with that, I wish you all a fabulous weekend! xx

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Summer in the City: Chevrons and Stripes

June 21, 2012 by

I’m thrilled to kick off another new, and oh so summery series today! We’ve rounded up a fabulous group of stylish, fun, and food saavy women, and asked them to share their favorite restaurant, food, beverage, and activity for their respective cities. We’ve got a handful of  New York bloggers lined up, as well as ones from San Fran, Austin, Seattle, Chicago, and beyond that we’ll be featuring across the summer!

We’re kicking it off today with the lovely Sarah Lederman of Chevrons and Stripes. An NYC native, here are Sarah’s top picks for a stellar  NYC summer:

1. Favorite restaurant? In the summer, definitely Blue Ribbon Bakery on Downing Street. They don’t take reservations, which in a way takes the pressure off of figuring things out ahead of time. I always go prepared to wait but love sitting at the bar with a cheese plate if I know it’s going to be a while. It’s delicious all-American food, and their simple grilled lobster with corn on the cob is what summer dining is all about!  

2. Favorite savory dish? We love to make our own variation of La Esquina’s mexican grilled corn.  

3. Favorite sweet? I spend almost every weekend during the summer on the east end of Long Island.  For us, dessert out there consists of either Levain (a real indulgence) or Tates cookies, two great local treats. 

4. Drink of choice? Pretty sure you can’t go wrong with a chilled glass of rosé.

5. Favorite NYC summer activity? Twilight strolls after dinner – preferably in the West Village.  The sky turns an amazing color and everything seems so peaceful (which is rare in this crazy city).

We know that you recently started interior design school. Can you share a summer decorating tip/ favorite summer product/ color scheme for the summer? I actually just put together a post for Domestikated Life on my absolute favorite, must-have summer entertaining essentials. Click on through to check it out!

Thanks, Sarah! For more style and design tips be sure to check our Sarah’s darling blog. In the mean time, we’re gonna go whip up some of that Mexican corn- yum!

Image Credits: bio pic, Blue Ribbon Bakery, corn, wine, browstones, cookies

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Biz Notes: Surround Yourself

June 20, 2012 by

This weekend we wrapped up the third Business with Intention workshop. Truthfully, going into the workshop I was operating primarily in a logistical mindset, focusing solely on all the concrete elements that needed to get done in order for the workshop to run smoothly. It was almost as if I forgot I was about to meet a group of inspiring NYC based women who were already entrepreneurs or about to venture into making the entrepreneurial move; a group that “got it.”

When it comes to support for what I’m doing, I consider myself incredibly lucky. My family and friends could not be more encouraging, and Brandon is pretty much a full time cheer leader- building me up and applauding my efforts whenever I need it. But while that’s all really helpful, there is a bit of a missing element. And I didn’t really realize what that element was until Jess and I started working together at the beginning of this year.

In order to launch and plan the workshops, along with lots of emails, Jess and I held weekly calls. The calls often lasted for over two hours- and we’d always spend the first half hour (at least) chatting furiously about what was going on with our businesses. It felt like such a release. I could be extremely honest about my fears in what I was doing, and I could be unabashedly giddy about my most recent accomplishment. And the best part? Jess really got it. She got it because she had experienced those same feelings, too. It was a “Been there, done that, you’ll be ok!” reaction to everything I was saying and it was exactly what I needed.

I’m fortunate enough to have started working with Jess and organically, through our collaboration, meet a ton of amazing women across the country (and in NYC!) who all serve as inspiration and grounding support when I need it most. Had we not started working together, I might not have fully understand the importance of surrounding myself with people who got it- people who were establishing or growing businesses, people who felt the need to work for themselves and felt empowered to keep going, and people who could truly relate to the ups and downs of this process. So my advice to you, if you work for yourself or considering the transition- surround yourself. Surround yourself with people who really get it- even if that means emailing or connecting with someone you’ve never met and asking them to get coffee. I can bet you they’ll be thrilled to do so, because quite honestly, they probably need it too.

 

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Setting the Table: Trip to Tuscany

June 19, 2012 by Sarah

Is there a certain place that you’ve always wanted to travel to? For me, I think it would be Tuscany. There is so much history and culture there, and of course- the fantastic food. I love Italian food, but sadly, have probably only been exposed to a very Americanized version of it. Fingers crossed that won’t be the case for too much longer!

This week’s menu focuses on grilled pizza. In my opinion, pizza is one of the few foods that is drastically improved by grilling. For example, I think it’s possible to make a great hamburger on the grill, but I’ve heard many chefs claim that they actually prefer hamburgers cooked in a skillet. Grilled pizza crust, on the other hand, gets slightly charred in all the right places, and is easy to make incredibly thin. Thin is definitely good when it comes to pizza. Whenever I’ve tried to make pizza in the oven it turns out sort of pillowy and disappointing. So for me, the choice is simple- I’ll always opt to grill my pizza.

I love the idea of making a slightly dressed up (but still simple!) affair out of pizza night. Why not grill your pizza and try out a few new flavor combinations? Here are some grilled pizza tips from Jim Lahey (the man behind the acclaimed no-knead bread) along with his no-knead pizza dough recipe. For a fun twist, you could try a broccoli rabe, potato and rosemary pizza. A simple arugula salad is a perfect accompaniment, and dessert takes the form of gelato affogato. That may just be my idea of a perfect meal.

 

1. pizza board, 2. wine bucket, 3. plate, 4. pizza cutter, 5. olive topiary

Image Credits: table, arugula, pizza, gelato

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Buttermilk Buffalo Chicken Sandwiches

June 17, 2012 by

Buffalo wings are a rarity in my life these days, but I secretly love them. I would always order them in our town diner growing up, except with Ranch dressing- not Blue Cheese- on the side. About once a year I’ll make what I call buffalo chicken sandwiches, which is essentially a healthier version of deep fried buffalo wings- but still with all the same flavors. They’re totally not a blog worthy creation. They basically involve me grilling up chicken, tossing it in some Frank’s Red Hot and butter, and throwing in on a bun with a little Ranch and lettuce.  But this sandwich, this one deserves a blog post thanks to the addition of buttermilk, which serves as the base of the chicken marinade and homemade Ranch dressing. It’s totally summer dinner party worthy, and oh so much better if the chicken is grilled. Enjoy!

Buttermilk Buffalo Chicken Sandwiches

Makes 3-4 sandwiches

For the chicken:

  • 2 large chicken breasts
  • 1/4 cup buttermilk
  • 4 T buffalo sauce, plus more for serving
  • 1 tsp garlic salt
  • 1/2 tsp freshly ground pepper
  • 4 hamburger buns
  • lettuce, tomato, and avocado for topping
  • olive oil for grilling
For the dressing:
  • 1 cup greek yogurt
  • 1/2 buttermilk
  • 1 garlic clove, minced
  • 1 tsp pickle juice
  • 1 T lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion granules (optional)
  • 1/4 tsp dried mustard)
  • 1/4 cup freshly chopped herbs- parsley, dill, and chives will work

Prepare: Mix together the buttermilk, buffalo sauce, garlic salt, and pepper to make the marinade. Coat the chicken and let marinate for at least 2 hours, but up to 6 if possible.

Make the dressing: Throw all ingredients in a bowl or mason jar and whisk together, or shake, respectively.

Coat a frying pan or grill lightly with olive oil. Set to medium high heat and cook chicken for 4-5 minutes on each side depending on thickness. Once cooked, let rest for 10-15 minutes until cool enough to handle.  Slice chicken on an angle. Top each bun with chicken, additional hot sauce, ranch dressing, lettuce, and whatever other fixins’ you like.

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