FoodieCrush Issue 01c

  • View
    215

  • Download
    0

Embed Size (px)

Text of FoodieCrush Issue 01c

  • 7/30/2019 FoodieCrush Issue 01c

    1/132

    DEBUTISSUE

    THE ONLINE MAGAZINE THAT LOVES FOOD BLOGGERS, THEIR RECIPES & PHOTOGRAPHY

    WE COOKIESfood bloggers favorite sweet treat recipes

    chocolatemint trufe

    cookiesP. 42

    TWO PEASAND THEIR POD

    CHILLING OUT aprs ski with family & friends

    COMFORT FOODrecipes from around the world

    GLUTEN-FREEbrunch ideas with your bffs

    http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    2/132

    Food Bloggers

    Favorite Holiday Memories

    & traditionsIn the spirit o the holidays, we asked a group o ood bloggers toshare their avorite ood-related holiday memories with us.herestoawonderfulholidayseason!

    Family+

    good friends+

    delicious food=

    holidays toremember & cherish

    I always love

    the ood, but its

    the people that

    make the season special.

    doriefromIn the Kitchen and

    On the Road with Dorie

    Monkey breadand mimosa

    (FOR THE ADULTS, OF COURSE)

    on Christmas morning.

    bridget frombake at 350

    Our amily has a CRAZY SCHEDULE or Christmas.

    We see both sides o our amily at some point, but

    my avorite part o the day is our

    breakfast traditionWe load up the car, still in pajamas, and head over

    to my parents best riends house to swap gits

    and eat Christmas breakast with their amily. The

    meal is always the same: Jill and my mom always

    make their versions o breakast casserole alongwith resh ruit and some type o mun or donut.

    Coee, juice, and an hour or two o laughs make it

    memorable.

    brandi, Bran Appetit

    F NYE!

    Casual, simple,

    communal, with

    tons o crat beers

    and great riends.

    M:

    a good time and

    candlelight!

    matt from matt bites

    When I think about

    Thanksgiving, Iremember being

    the only one of the

    grandchildren that

    had a job. I used

    to be in charge of

    lining up all the

    marshmallows on

    top of the sweet

    potato casserole.

    About half of the

    marshmallowsmade it into my

    mouth...thankfully

    my Granny used

    to buy two bags.

    One for me, one for

    the casserole.

    jessica,

    The Novice Chef

    Charlie Brown

    Christmas

    on Christmasmorn.it s cheery, fun , light ,

    everyoneknows it ,

    great for all ages ,

    and adds an element of

    christmas cheer .

    sandy from reluctantentertainer

    Instead of gifts, husband& I cash in our yearsworth of pocket changefor a nice dinner & readlove letters weve writtento each other.

    bev from bev cooks

    WE ALWAYS LOOK FORWARD TO OUR MEXICAN FIESTA WITH

    FRIENDS ON CHRISTMAS EVE! ENCHILADAS, HOMEMADE

    CHURROS, MULLED WINE AND LOTS OF LAUGHTER.

    ~ beckyfromthe vintage mixer

    COMPILED BY

    HEIDI LARSENFOODIECRUSH

    JACLYN FISHMANFOOD + WORDS

    MARIA LICHTYTWO PEAS AND THEIR POD

    DESIGNED BY

    DESSI PRICESNACKTHYME

    http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://doriegreenspan.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://bakeat350.blogspot.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.branappetit.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.mattbites.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://www.thenovicechefblog.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.thevintagemixer.com/http://www.foodiecrush.com/http://www.foodpluswords.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.foodpluswords.com/http://www.foodiecrush.com/http://www.thevintagemixer.com/http://www.bevcooks.com/http://reluctantentertainer.com/http://www.thenovicechefblog.com/http://www.mattbites.com/http://www.branappetit.com/http://bakeat350.blogspot.com/http://doriegreenspan.com/
  • 7/30/2019 FoodieCrush Issue 01c

    3/132

    FavoriteHoliday

    Memories

    I LOVE 2 RUN INTHANKSGIVING

    10K RUN & MAKEHOT CHOCOLATE

    & HOMEMADEPANCAKES4THE KIDS.

    THEN WE LAYAROUND & WATCH

    THE MACYSDAY PARADE.

    alison fromingredients, Inc.

    SPENDING CHRISTMAS EVE WITH ALL

    OF MY COUSINS. WE HAVE A HUGEFEAST BUT DONT EAT UNTIL CLOSE

    TO MIDNIGHT, AND STAY UP FORHOURS TALKING!

    jessica from how sweet it is

    ilookforward

    to my dads

    Charlie BrownChristmas

    tree,Cinnamonrolls,

    orangesandaspeCial

    letterfrom

    mydadinmystoCking,

    andBakingoBsCene

    amounts ofCookies.

    maria fromtwo peas and

    their pod

    I love to experiment with new blends of herbs and spices and give them

    away to my neighbors and friends instead of cookies or baked goods!kalyn from kalyns kitchen

    We make a east on Christmas eve, cocktails orthe amily and then we play games and watch

    Its a Wonderful Life.Every year.mike from verses rom my kitchen

    BAKING MY

    GRAMMASHEIRLOOM

    SUGAR COOKIES.

    CRISP, BUTTERY,

    ALWAYS WITH

    KITSCHY SPARKLING

    RAINBOW SUGAR

    THEY TASTE LIKE

    CHRISTMAS TO ME.

    shauna frompiece o cake

    Id have to say my favorite holiday memory

    was when my Mom would bake cookies and

    let us decorate them for Santa! I have to

    admit, though, a good chunk of those cookies

    never made it to Santas plate! Im sure my

    Mom gured that with four kids.

    amy singleton, The Nifty Foodie

    My amily isRussian, so wecelebrate NewYears big: wehave a New YearsTree much likea ChristmasTree, exchangepresents, dressup, and spenda lot o time

    cooking. AterI let home orcollege. Thisyear, or therst time in along time, wellbe celebratingNew Years withmy entire amilyincluding mygrandather,who is going to

    be fying in romMoscow.

    kasey fromturntable kitchen

    A favorite holiday

    tradition since

    childhood, has

    been to make

    Gooey Butter Cake

    for Christmas

    Morning Breakfast.cheryl from tidymom

    CE. WereItalian & have

    always done 7 f. Wevemodernizedmany dishesover the years,but still do it!

    michelle frombrown eyed baker

    http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.ingredientsinc.net/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.howsweeteats.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.kalynskitchen.com/http://www.kalynskitchen.com/http://www.kalynskitchen.com/http://www.kalynskitchen.com/http://www.kalynskitchen.com/http://www.kalynskitchen.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://versesfrommykitchen.blogspot.com/http://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://shaunasever.com/bloghttp://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.theniftyfoodie.com/food/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.tidymom.net/http://www.turntablekitchen.com/http://www.theniftyfoodie.com/food/http://shaunasever.com/bloghttp://versesfrommykitchen.blogspot.com/http://www.kalynskitchen.com/http://www.twopeasandtheirpod.com/http://www.howsweeteats.com/http://www.ingredientsinc.net/
  • 7/30/2019 FoodieCrush Issue 01c

    4/132

    2 foodiecrush.com

    pg.6 pg.11

    pg.22pg.18

    pg.34pg.30

    contents

    foodiecrush.com 76 foodiecrush.com

    Hey!Im__________andImthevoiceandphotosotheoodblogSteamyKitchen.Youcan

    alsofndme_________withoodonTVtwiceamonthorcheckoutmy_____________cookbook!

    IlovebloggingbecauseIgettotellmyansaboutmyloveo_____________whichgivesme

    inner___________.WhenImnotbloggingortesting_______Asian-inspiredrecipeswithmy

    __________,youcannormallyfndmespendingtheday__________. Myavoriteingredientstouse

    inmycookingare_________and___________withatoucho__________. Itputsmeinthemoodto

    _________and_________.OneaternoonasIwastakingpicturesomyavorite___________,

    I__________oughtthesunlighttoavoidoverexposing the____________.Ithinkthistipiscrucial

    tous_________bloggers,aswestriveorperectioninour________work.YouwonderwhyIhave

    somany______Twitterollowers?Illtellyouthe________secret.Youmustalways,andImean

    ALWAYS_________.Whenwritingmyrecipes,Iusuallywearareallycute__________,because

    asaoodcolumnist,itreallyhelpsmakemyoodtaste______.Dontlaugh,its________andtrue.As

    youmayknow,Inowowna______________ newhouseanda________pond.Dontbeworried.

    Theonlythingweveoundinthepondsoarwasa____________. Seriously,we_________when

    wesawit!Alongwithraising_______chickens,Im_________workingwithmy________designer

    onredesigningour________kitchen.Itsgoingtobeso________whenitsdone.Iyoure

    wantingtobecomea_________bloggerand_________needingadvice,Ihave some:

    rememberto_________tothosearoundyou,_________sweet

    nothingseverydayand___________everychanceyouget.

    Youllbesuretogeta_________,like,bigtime.

    Mad crushWe gave funny-girl, food blogger BEV WEI DNE R

    the assignment to put her wit to the test and ask some of

    our favorite food bloggers to ll in the blanks

    for the rest of their story.

    byBEV WEIDNER of BEV COOKS .comphotos by HEIDI LARSEN

    STEAMYKITCHEN.com

    crushing on

    foodiecrush.com 553 foodiecrush.com

    COMFORT FOOD FAVORITESfrom around the world

    Crostatadi

    Fichi

    FROMTHEKITCHENSOF

    BELLALIMENTO

    SIPS AND SPOONFULS

    LA FUJI MAMA

    foodiecrush.com 1918 foodiecrush.com

    recipes and p hotography by JACLYN FISHMANFOOD PLUS WORDS .com

    Hearfelt gifts from the kitchen are as easy as 1-2-3

    with D.I.Y. recipes that keep on giving.

    WITH LOVEFrom Scratch

    FIVE-MINUTE HOMEMADE HOLIDAY GIFTS

    greatGIFT

    ideas

    Malted PeppermintHot ChocolateYield:four16-ouncepintjars;

    each pintyields4cupsof cocoa

    Thisrecipecaneasilybedoubledorhalved,dependingontheamount

    ofgiftsyouplanonmaking!

    2 cupsunsweetenedcocoa powder

    3 cupsnonfat dry milkpowder

    1 teaspoonskosher salt

    1 cupspeppermint sugar

    (recipe below)

    1cup maltedmilkpowder

    forthePeppermint Sugar

    Place3 cupspeppermint hard candiesin

    thebowl oa ood processor.

    Pulseuntil fnely ground.

    fortheMalted Peppermint

    Hot Chocolate

    1. Combinethecocoa powder,nonat dry

    milk powder and salt in thebowlo aood

    processor.Pulseuntilthoroughly mixed.

    2. Clean and thoroughly dry our pint-sized

    glassjars.Layer thecocoamixture,pepper-

    mint sugar and malted milk powder

    in alternating layersuntil rom the

    top othejar .

    3. Sealthejarstightly,and decoratewitha

    ribbon and atag with serving instructions.

    ServingInstructions

    1. Empty contentsojar into asmall

    saucepan.Add our cupsomilk or

    water,and whisk to combine.2.Set thesaucepan over medium heat

    and cook untilwarm and creamy.

    3.Servewith apeppermint stick and

    marshmallows.

    FORTHECAROL-ER

    MADE byJACLYN

    sharing

    foodiecrush.com 3130 foodiecrush.com

    featuring RELUCTANT ENTERTAINER .comby HEIDI LARSEN photography bySANDY COUGHLIN

    CONNECTIONthe Breakfast What motivatedyouto start your blog, The Reluc-tant Entertainer,andenter the worldof blogging?

    Istarted blogging about entertaining when Irealized

    what alost art it was.Why werepeople so hesitant to

    inviteothersinto their homes? Wheredid weget the

    ideathat things had to look perfect? How did welose

    thevision ofwhat truehospitality is?

    Howwouldyoudescribe Reluctant Entertainer?

    My blog isabout entertaining,hospitality,gardening

    and fooditsalifestyleblog. But most importantly,I

    really want to help women realizehow easy entertain-

    ing can be,and therewards that comefrom opening

    up our homes.

    What fuelsyour passionfor food+ entertaining?

    People.Food isthe conduit to connection.Every time

    weservegood food and haveguestsover something

    amazing happens.

    Who showsup at your Christmasbreakfast table?

    Itsmainly afamily aair:my husband Pauland our

    childrenElliot who isaway at college,Garrett who is

    asenior in highschool,and Abby who isa highschool

    freshman.Thelast few yearsmy dad and hiswifehave

    joined us,too.ChristmasDay is our most low-key day

    and Iloveit. Inever takeomy slippersand some-

    timesIm stillin my jammies.

    What inspiredyour holiday breakfast menu?

    Ilove breakfast casserolesbecauseyoucan make

    them oneor two daysahead oftime.When youwake

    up in themorning thework hasbeen done for you.

    Allyou need isahot oven,afew willing handsto get

    it to thetable, and hungry peoplegathered around to

    enjoy thedeliciousnessof it.I loveeasy.

    What isa family traditionat your breakfast?

    Weopen giftsrst and then diveinto breakfast at

    about 10a.m.Last year wesat around thetablewi th

    my dad for what seemed likehourssharing stories

    about hislife,hunting and horses.At onepoint we

    wereall laughing so hard wewerecrying.Even Iheard

    storiesIhad never heard before.That wasspecial.

    BloggerSAND Y C OUGH LIN shares the secrets to a successful

    and stress-freeChristmas breakfast

    Theholidaysarethe posterchildof hypedupentertaining, creating abevy ofoverproduced,

    overpriced and time-consuming fets.This holiday season,blogger Sandy Coughlin of

    RELUCTANTENTERTAINER wantshostsand hostessesto connect withtheir guestswith

    amorecasualand attainablestyleof entertaining.Sheshares her tipson how to simplify your

    Christmasmorning routineso youllhavemoretimeto enjoy boththe feast and thefestivities.

    easy entertaining

    foodiecrush.com 222 foodiecrush.com

    featuringTURNTABLE KITCHEN .comby HEIDI LARSEN photography byKASEY FLEISHER HICKEY

    From the stovetop to the soundtrack, create a melodious dining

    experince with the music and food matchmaking of bloggers

    KASE Y A ND MAT THEW HICK EY

    HARMONYDinner In Perfect

    din & spin

    foodiecrush.com 1312 foodiecrush.com

    AL LthatSPARKLESCHAMPAGNE

    Our favorite way to get a

    party started?

    Pop a cork and let the

    good times ow.

    Champagne, cava, prosseco

    any way you pour it,

    nothing beats a bottle

    of bubbly when you want to

    create a festive atmosphere.

    When the partys over,

    these champagne-inspired

    fnds will help you sparkle

    every day of the week.

    BUBBLY

    BLING

    1

    3

    2

    4 5

    6

    87 9

    1 StepOutHitthe party circuitorthe dance foorin these glimmeringheels. Jimmy Choochampagneglittershoes,$695,nor-dstrom.com 2 EyesHaveIt Thissheer,easy-to-wearpowdershadow addsjusta hintoglintto eyelids. BobbiBrown ShimmerWash Eyeshadowin Champagne,$20, Nordstrom,nordstrom.com 3 ClinkClink Thisestive gold-tone chain saysitall. KateSpadeNewYork CheersNecklace,$78, ZapposCouture,couture.zappos.com 4 LuxeLifeAdda dose oglamourto yourhome decorwith a plush pillowin champagne quiltedvelvet. ArteriorsPriscillaround pillow,$175,Interior HomeScapes,interiorhomescapes.com5 RaiseaGlassDrinkingbubbly is all the more delightul when sippedromthese slendermodern

    futes. Verveutes,$13, Crate & Barrel,crateandbarrel.com 6 ThinkPink Handmade in the UK,these pink chocolate trueseature Marcde Champagne centersandcome packagedin a charming pink box. CharbonneletWalkerMarc

    deChampagneTrufes,$24, SaksFith Avenue,saksthave.com 7 ArmCandyThe Swarovskicrystalson these Lucitebraceletsremindus otiny champagne bubbles.AlexisBittarDuneDust hingebraceletin taupe,$395, ylang23.com8 NoseKnows Sulassixsignature scentscan be worn alone orlayeredto create yourown personal blend,Ouravorite?

    Thissweet,sparkling spritz. Sula ChampagneSugarEau deParume,$32, Sula Beauty,sulabeauty.com9 BestDressed ThisLittle White Dressisthe perectrock orcocktailsorweddings. RiviniLola dress,rivini.com orretailers

    MarquisdelaTourBrut

    sparklingwine,$11,wine.com;

    Crate& BarrelEdgeutes ,$13each,

    crateandbarrel.com

    coveting

    DEPARTMENTS

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    5/132

    foodiecrush.com

    pg.42 pg.62

    pg.94pg.82

    pg.116pg.104

    foodiecrush.com 9594 foodiecrush.com

    A PROPERPARTY

    photography byDAVID NEWKIRK

    featuringMODERN MANNERED .com

    Drinks? Check. Food? Check. Dcor? Check.

    The ladies ofMODE RN M ANNER ED demonstrate the etiquette

    of entertaining by throwing a New Years Eve party.

    byTESSA WOOLF

    foodiecrush.com 8382 foodiecrush.com82 FOODIECRUSH.C OM

    all in

    LA FAMILIAfeaturingMUY BUENO COOKBOOK .wordpress.com

    by HEIDI LARSEN

    photography by JEAN INE TH URSTO N

    and LEAH AUDRAE

    This mother-daughter trio cooks up Christmas meals and

    memories with recipes spanning three generations

    Yvettte

    Vangie

    Veronica

    abuelita

    chocolate

    foodiecrush.com 4342 foodiecrush.com42 FOODIECRUSH.COM

    Seasons TreatingsWho doesnt love cookies? Toss in a touch of holiday spiritand you have a recipe for merry eatings

    from some of the webs sweetest food bloggers.

    guest edited by

    MARIA LICHTYof TWO PEAS AND THEIR POD .com

    opening photography by

    HEIDI LARSEN

    YUM

    othing showcases the

    holidaysmorethan home-

    madecookies.Its the

    season when even non-

    bakersbreak out their mixers,

    warm up their baking sheets

    and sweetly perfumetheir

    kitchenswithsmellsofsugar

    and vanilla.Withso many

    variationscrunchy or gooey,

    nutty or chocolatey,ginger-

    avored or gluten-freeits

    hard to choose.Whichis why

    weasked our favoritecookie

    queen,Maria Lichtyof

    TwoPeasandTheir

    Pod,to lend us ahelpful

    baking hand (recipe p.59.)

    foodiecrush.com 6362 foodiecrush.com

    photography by TERI LYN FISHER

    food styling by JENNY PARK

    featuring SPOON FORK BACONdotCOM

    APRS EATS

    62 FOODIECRUSH.COM

    photography byBRITT CHUDLEIGH food & prop styling by HEIDI LARSEN

    featuringCOOKIN CANUCK .com & MOUNTAIN MAMA COOKS .com

    Following a day on the slopes,

    cozy up to friends, fondue, and a roaring

    re for a heart-warming afternoon

    ULLEDS

    PICEDAP

    PLECID

    ER

    HOTBUTTERED

    RUM

    byHEIDI LARSEN

    foodiecrush.com 117116 foodiecrush.com

    Tis Taco time

    photography b y TERI LYN FISHERfood styling by JENNY PARK

    featuring SPOON FORK BACON .com

    FOODIECRUSH.COM 117

    The recipefor a festive

    and fuss-free

    fet amongfriends?

    An easyMexican-

    inspired

    menu of tacos,tostadas, and

    margaritas

    recipes by SPOON FORK BACON

    foodiecrush.com 105104 foodiecrush.com

    brunchLAD IES WHO

    featuringWITH S TYLE AND GRACE .com

    by TESSA WOOLF photography and styling b yLISA THIELE

    With Style

    & Grace

    blogger

    LIS A T HIE LE

    hosts a

    gluten-free

    mid-morning

    meal for

    her BFFs

    FEATURES

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    6/132

    4 foodiecrush.com

    contributors

    Tessa Woolf

    is a writer, editor, andsometimes stylist

    living in Salt Lake

    City, Utah. She is the

    editor o Salt Lake/

    Park City Bride &

    Groom Magazine, and

    a writer or Park City

    Magazine and blogs

    at XOXOReese. When

    not researching the

    latest bridal ashion

    trends or interview-

    ing Parkites, she loves

    to hit the ski slopes

    or hop on a plane or

    sunnier destinations.

    She recently discov-

    ered a passion or

    baking and has since

    developed an amo-

    rous relationship with

    her Cuisinart mixer.

    Champagne, popcorn,

    and Manchego cheese

    always top her gro-

    cery list.

    Maria Lichty

    is a recipe developer,reelance writer and

    cookie connoisseur

    and is one-hal o the

    cooking blog Two

    Peas and Their Pod

    with her husband

    Josh. Hailing originally

    rom Illinois, Maria

    now lives in Salt Lake

    City and recently quit

    her day job as a health

    educator to ocus ex-

    clusively on blogging

    and nuzzling with the

    new pea in their pod,

    baby boy Caleb who

    was born in Septem-

    ber o 2011. When not

    creating new cookie

    or vegetarian recipes,

    Maria enjoys exercis-

    ing, playing with her

    boys and cheering

    loudly during NCAA

    basketball playo

    games.

    Welcome to FoodieCrush.Ever since the 4th grade when I won a blue ribbon or my

    oh-so-dazzling recipe or Snickerdoodles, Ive been hooked on

    cooking. As I grew older, my oodie passions grew to include

    recipe lurking and combing through cookbooks and ood

    magazines or inspiration.

    Then came the web. All o that inspiration was now just a

    ew clicks away, updated daily with new and inventive ways to

    answer basic questionshow to make a sure-re pie crustor

    showcase creative twists on old avoritesgrilled macaroni and

    cheese sandwiches anyone?

    Thats why I ell in love with ood blogs and the talented

    creators behind them. Their recipes, stories and photography

    all combine to create a virtual buet o recipes or millions o

    online viewers. And I am hooked.

    My inatuation inspired me to create FoodieCrush, to cel-

    ebrate avorite ood bloggerssome well-known and some new

    acestheir savvy creations and inspiring ways.

    Do you have a special ood blog crush? Id love to hear about

    it, so shoot me an e-mail, post on acebook or send me a tweet.

    Thanks or checking out the debut issue, now dig in and enjoy.

    xoxo,

    Heidi Larsen, F OU NDER

    http://www.foodiecrush.com/http://www.xoxoreese.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/mailto:[email protected]://www.facebook.com/pages/FoodieCrush-Magazine/155421251188843?ref=tshttp://www.twitter.com/#!/foodiecrushhttp://www.foodiecrush.com/abouthttp://www.foodiecrush.com/abouthttp://www.foodiecrush.com/abouthttp://www.foodiecrush.com/abouthttp://www.twitter.com/#!/foodiecrushhttps://www.facebook.com/pages/FoodieCrush-Magazine/155421251188843?ref=tsmailto:[email protected]ttp://www.twopeasandtheirpod.com/http://www.xoxoreese.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    7/132

    foodiecrush.com

    Dessi Price

    is a graphic designerby day, and sometimes

    into the night, and

    is new to the world

    o ood blogging as

    the creator oSnack

    Thyme. Originally rom

    a small town in Bulgaria

    near the Greek border,

    Dessi creates Medi-

    terranean and Balkan

    dishes but also enjoys

    exploring new horizons

    and searching or new

    favors. I theres one

    thing shes obsessed

    with it would be Gypsy

    peppers (a.k.a. sweet

    Italian Peppers), which

    were a staple when she

    was growing up. Dessi

    displays her graphic

    design skills in our

    Food Bloggers Favorite

    Holiday Memories and

    Traditions article, ound

    on the rst and last

    pages o the magazine.

    Britt Chudleigh

    is an artist and photog-rapher with a sincere

    love or the moments

    she documents, the

    art she creates and the

    people she meets. Ater

    studying Drawing &

    Painting at the Univer-

    sity o Utah, she worked

    in various artistic elds

    beore photography

    ound her nearly 10

    years ollowing her

    education. In 2008

    she started Chudleigh

    Weddings and hasnt

    looked back, spending

    the past three years

    proessionally docu-

    menting weddings and

    other subjects she loves

    including ood. Britt

    recently moved rom

    Park City down the

    canyon to Salt Lake

    City with her husband

    and two toe-headed

    children.

    David Newkirk

    is a native o Oregonwho moved to Utah to

    pursue a love o skiing

    and conquer its great

    outdoors. As a student

    o modern design, he

    is constantly driven

    to build and create

    new things including a

    concrete countertop

    business and urni-

    ture studio as well as

    remodeling homes.

    These days youll nd

    him behind the lens

    o his camera, pho-

    tographing interiors,

    people, weddings and

    everything in between.

    When not spending his

    weekends capturing the

    special day or brides

    and grooms, David can

    be ound mountain bik-

    ing the Shoreline Trail

    or carving turns in the

    resh Utah powder.

    Jaclyn Fishman

    is a writer, baker, pho-tographer and per-

    petual daydreamer who

    eels most at home in

    her Orlando, Florida

    kitchen...as long as shes

    not doing the dishes!

    She has a degree in

    Creative Writing and

    is currently studying

    Baking & Pastry at Le

    Cordon Bleu and blogs

    at Food + Words. She

    adores dark chocolate

    and sea saltpreerably

    when theyre togeth-

    era good Riesling

    and all things lemony.

    Jaclyn lives with her

    newlywed husband and

    two mischievous dogs

    in a house that doesnt

    have a dishwasher.

    Bev Weidner

    is an actress, singer,avid blog commenter

    and the voice and

    picture taker behind

    the blog Bev Cooks.

    She ocuses more on

    creating savories rather

    than sweets, and just

    recently blogged her

    rst post baking recipe.

    While creating witty

    questions or stories

    like Mad Crush, page 6,

    Bev oten nds hersel

    giggling incessantly at

    her computer as her

    dog stares at her in

    wonder. She obsesses

    over tacos, pizza,

    mushrooms and wine,

    not necessarily in that

    order. Bev lives in Kasas

    City with her husband

    and dog, and no longer

    eats cereal or dinner.

    PRIVACY POLICY AND DISCLAIMER All content copyright (c) FoodieCrush unless otherwise specied. All rights reserved. No part o this publication may be reproducedin any orm without express written permission rom the publisher. The opinions expressed by our contributors are their own and do not necessarily represent the o thepublisher. We have sought to ensure accuracy and completeness o our content wherever possible, but neither FoodieCrush nor the publisher assumes responsibility orclaims or recipes submitted or reprinted by our contributors, errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations. Neither FoodeCrush nor the publisher is responsible or any statements, claims or representations made by contributiors, advertisers, or others, nor is FoodieCrush or the publisherresponsible or anyones reliance on the content herein.

    http://www.foodiecrush.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.chudleighweddings.com/http://www.chudleighweddings.com/http://www.davidnewkirk.com/bloghttp://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.bevcooks.com/http://www.davidnewkirk.com/bloghttp://www.foodpluswords.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.foodpluswords.com/http://www.davidnewkirk.com/bloghttp://www.chudleighweddings.com/http://www.chudleighweddings.com/http://www.chudleighweddings.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    8/132

    6 foodiecrush.com

    Mad crushWe gave funny-girl, food bloggerBEV WEIDNER

    the assignment to put her wit to the test and ask some of

    our favorite food bloggers to ll in the blanksfor the rest of their story.

    byBEV WEIDNER of BEV COOKS .comphotos by HEIDI LARSEN

    crushing on

    http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.foodiecrush.com/http://www.foodiecrush.com/http://www.foodiecrush.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.bevcooks.com/
  • 7/30/2019 FoodieCrush Issue 01c

    9/132

    foodiecrush.com

    Hey!Im__________andImthevoiceandphotosotheoodblogSteamyKitchen.Youcan

    alsofndme_________withoodonTVtwiceamonthorcheckoutmy_____________cookbook!

    IlovebloggingbecauseIgettotellmyansaboutmyloveo_____________whichgivesme

    inner___________.WhenImnotbloggingortesting_______Asian-inspiredrecipeswithmy

    __________,youcannormallyfndmespendingtheday__________. Myavoriteingredientstouse

    inmycookingare_________and___________withatoucho__________. Itputsmeinthemoodto

    _________and_________.OneaternoonasIwastakingpicturesomyavorite___________,

    I__________oughtthesunlighttoavoidoverexposing the____________.Ithinkthistipiscrucial

    tous_________bloggers,aswestriveorperectioninour________work.YouwonderwhyIhave

    somany______Twitterollowers?Illtellyouthe________secret.Youmustalways,andImean

    ALWAYS_________.Whenwritingmyrecipes,Iusuallywearareallycute__________,because

    asaoodcolumnist,itreallyhelpsmakemyoodtaste______.Dontlaugh,its________andtrue.As

    youmayknow,Inowowna______________ newhouseanda________pond.Dontbeworried.

    Theonlythingweveoundinthepondsoarwasa____________. Seriously,we_________when

    wesawit!Alongwithraising_______chickens,Im_________workingwithmy________designer

    onredesigningour________kitchen.Itsgoingtobeso________whenitsdone.Iyoure

    wantingtobecomea_________bloggerand_________needingadvice,Ihave some:

    rememberto_________tothosearoundyou,_________sweet

    nothingseverydayand___________everychanceyouget.

    Youllbesuretogeta_________,like,bigtime.

    S

    TEAMYKITCHEN.com

    http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/http://www.steamykitchen.com/
  • 7/30/2019 FoodieCrush Issue 01c

    10/132

    8 foodiecrush.com

    Hithere!

    Im_____

    _____an

    dmyblog

    isLove

    &Oli

    veOil,where

    Italkalo

    taboutsw

    eetandg

    ooeystu

    .Actuall

    y,my__

    ________

    __

    husband,

    Taylora

    ndIare

    the_____

    _______

    teambeh

    indthis

    Nashville

    -basedblo

    g.Itreall

    ysuitsm

    y______

    ____tob

    log

    becauseIfndth

    atitgive

    smeinne

    r_______

    __.When

    Imnot

    blogging

    orchasi

    ngour_______

    _catsaro

    und,you

    cannorm

    ally

    fndmes

    pendingt

    heday_

    ________

    __.Myavorite

    ingredi-

    entstou

    seinmy

    cookinga

    re______

    _,______

    __________and

    _______

    ________

    __.

    Theyhelp

    keepmy

    body__

    ___and

    ________

    __.Onea

    ternoon

    asIwastakin

    gpicture

    s

    omy__

    ________

    ,I______

    ____use

    dmy___

    _____to

    blockthe

    harshsu

    nlight.Yu

    p,this

    tipiscru

    cialtous

    bloggers

    ,aswestr

    iveor__

    ______p

    erection

    inourw

    ork.Oh!

    Ihave

    _________new

    s!Myfrs

    tcookboo

    kspecia

    lizingin

    ________

    _willbe

    released

    nextyea

    r!

    Tayloran

    dIhavebeence

    lebrating

    with ___

    ____non

    -stop!Go

    head,jo

    inusin_

    ________

    !

    Weresco

    otingour

    _______

    _aroundthe

    rooming

    iddiness!

    Whenco

    oking,Ta

    ylorlikes

    itwhenI

    wearare

    allycute

    ______,

    because

    whenI_______

    _tastem

    y______

    ____,

    ithelpsc

    almmy_

    ________

    .Dontla

    ugh,its

    true.Its

    nosecre

    tthatourcat

    sarethe

    _______

    inourlive

    s.They_

    ______a

    nd_____

    ___abou

    t17hour

    saday.I

    tmakesus

    ____and

    keepus

    onour__

    ________

    .Iyoure

    wanting

    tobecom

    ea_____

    blogger

    and

    needing_

    _______

    advice,I

    haveso

    me.Rem

    emberto

    _____th

    osearoun

    dyou,__

    ___

    everyday

    and______an

    ychance

    youget.

    Youllbe

    sureto_

    ___,like

    ,bigtime

    .

    LOVE

    &OLIVE

    OIL

    .com

    crushing on

    http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/http://www.loveandoliveoil.com/
  • 7/30/2019 FoodieCrush Issue 01c

    11/132

    foodiecrush.com

    Hey!I'm___________andmyblogisYesIWantCake.Andye

    dowantthe___________cake.Like,______________slicesoit.Itrea

    my______________toblogbecauseitmakesmeeellikeabig_______.Wh

    notbloggingorsmoochingonthe__________omybaby,youllusuallyfnd

    spendingtheday___________atmycomputer. Imabitoahealthnut,som

    avoriteingredientstouseinmycookingare________and___________.

    Ithelpskeepsmy_________stay_________.OneaternoonasIwastakingpictureso

    my______,I_____________usedmy____________toaddsomeflllight.Itsmy________

    secretandoneImhappytosharewith_______bloggersbecauseweallstriveor

    perectioninourphotos.Andthentheresmy______daughter.Itfllsmewitha_________

    asI______atheralldaylong.Itscute,though,causeI_______loveher.Whenblogging,

    Iusuallywearareallycute______,sowhenItypeoutthe________recipes,ithelpscalm

    myinner___________.Don'tlaugh,it'smystyle.ThissummerI

    cut______ inchesomyhairo.Ieellike_______________.My

    ___________blogollowersarethebestbecausetheyvealways

    supportedmeandmy____________.Iyou'rewantingtobecome

    a__________bloggerandneedingadvice,Ihavesomeoryou:

    alwaysrememberto__________thosearoundyou,____________

    everydayand_____________everychanceyouget.

    YESIWANTCAKE.com

    http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/http://www.yesiwantcake.com/
  • 7/30/2019 FoodieCrush Issue 01c

    12/132

    WWW.F OODIECRUSH.COM

    OODBLOGG

    ERINTERVIEW

    howcasingthewebsbig

    ge

    oodbloggersa

    ndup-and-comingsta

    NSPIRINoodp

    hotograph

    romthebestoftheblog

    ECIPER

    OUND-UP

    http://www.foodiecrush.com/http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    13/132

    foodiecrush.com 1

    curated by TESSA WOOLF ofXOXO RESSE .com

    photography by HEIDI LARSEN

    covetingOur fondness for winters seasonal offerings has taken a leap

    beyond the grocery section to these food-inspired kitchen goods,

    accessories and beauty products. Check out what were crushing on now.

    LOVELYTHINGS WECANT STOP

    http://www.foodiecrush.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.foodiecrush.com/http://www.foodiecrush.com/http://www.foodiecrush.com/http://www.foodiecrush.com/http://www.xoxoreese.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    14/132

    12 foodiecrush.com

    ALLthat SPARKLESCHAMPAGNE

    Our favorite way to get aparty started?

    Pop a cork and let the

    good times ow.

    Champagne, cava, prosseco

    any way you pour it,

    nothing beats a bottle

    of bubbly when you want to

    create a festive atmosphere.When the partys over,

    these champagne-inspired

    nds will help you sparkle

    every day of the week.

    BUBBLYBLING

    Marquis de laTour Brut

    sparkling wine,$11, wine.com;

    Crate & Barrel Edgeutes, $13 each,

    crateandbarrel.com

    coveting

    http://www.foodiecrush.com/http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/edge-flute/s378747http://www.foodiecrush.com/http://www.shopstyle.com/product/jimmy-choo-shirise-pumps-lyon-champagne-glitter-pumps/246025147http://couture.zappos.com/n/p/p/7868081/c/316017.html
  • 7/30/2019 FoodieCrush Issue 01c

    15/132

    foodiecrush.com 1

    1

    3

    2

    4 5

    6

    87 9

    1 Step Out Hit the party circuit or the dance oor in these glimmering heels. Jimmy Choo champagne glitter shoes, $695, nor-dstrom.com 2 Eyes Have It This sheer, easy-to-wear powder shadow adds just a hint o glint to eyelids. Bobbi Brown ShimmerWash Eyeshadow in Champagne, $20, Nordstrom, nordstrom.com 3 Clink Clink This estive gold-tone chain says it all. KateSpade New York Cheers Necklace, $78, Zappos Couture, couture.zappos.com 4 Luxe Life Add a dose o glamour to yourhome decor with a plush pillow in champagne quilted velvet. Arteriors Priscilla round pillow, $175, Interior HomeScapes,interiorhomescapes.com 5 Raise a Glass Drinking bubbly is all the more delightul when sipped rom these slender modern

    utes. Verve utes, $13, Crate & Barrel, crateandbarrel.com 6 Think Pink Handmade in the UK, these pink chocolate trueseature Marc de Champagne centers and come packaged in a charming pink box. Charbonnel et Walker Marc

    de Champagne Trues, $24, Saks Fith Avenue, saksthave.com 7 Arm Candy The Swarovski crystals on these Lucitebracelets remind us o tiny champagne bubbles. Alexis Bittar Dune Dust hinge bracelet in taupe, $395, ylang23.com8 Nose Knows Sulas six signature scents can be worn alone or layered to create your own personal blend, Our avorite?

    This sweet, sparkling spritz. Sula Champagne Sugar Eau de Parume, $32, Sula Beauty, sulabeauty.com9 Best Dressed This Little White Dress is the perect rock or cocktails or weddings. Rivini Lola dress, rivini.com or retailers

    http://www.foodiecrush.com/http://www.shopstyle.com/product/jimmy-choo-shirise-pumps-lyon-champagne-glitter-pumps/246025147http://couture.zappos.com/n/p/p/7868081/c/316017.htmlhttp://www.interiorhomescapes.com/Priscilla-Round-PillowChampagne-Quilted-Velvet_p_10481.htmlhttp://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/verve-flute/s578940http://www.saksfifthavenue.com/main/ProductDetail.jsp?PRODUCT%3C%3Eprd_id=845524446454628http://www.ylang23.com/shop_prodDetail.cfm?ShopBy=BridalCategories&CategoryID=2&CurrentPage=2&ItemID=32938http://www.rivini.com/http://www.saksfifthavenue.com/main/ProductDetail.jsp?PRODUCT%3C%3Eprd_id=845524446454628http://www.crateandbarrel.com/dining-and-entertaining/champagne-flutes/verve-flute/s578940http://sulabeauty.com/eau-de-parfum/champagne-sugarhttp://www.ylang23.com/shop_prodDetail.cfm?ShopBy=BridalCategories&CategoryID=2&CurrentPage=2&ItemID=32938http://www.rivini.com/http://www.sephora.com/browse/product.jhtml?id=P270569http://www.interiorhomescapes.com/Priscilla-Round-PillowChampagne-Quilted-Velvet_p_10481.htmlhttp://www.shopstyle.com/product/jimmy-choo-shirise-pumps-lyon-champagne-glitter-pumps/246025147http://couture.zappos.com/n/p/p/7868081/c/316017.htmlhttp://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    16/132

    14 foodiecrush.com

    We have a confession:

    were a little obsessed with

    chocolate. In fact, you

    might call us chocoholics.

    Bitter or sweet, milk

    or dark, avored or

    straight upwe dontdiscriminate, we

    gleefully devour it all.

    When we need a x, these

    sweet treats help

    satisfy our cravings.

    COCOA LOCOCHOCOLATE

    Artisan Du ChocolatTonka Milk,

    Mole Chili Dark,Lumi Milk, Cafe Latte Milk,

    and Gianduja chocolatebars, $5 each,

    artisanduchocolat.com

    MOCHA

    FIX

    coveting

    http://www.foodiecrush.com/http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.artisanduchocolat.com/chocolate-bars.html?p=2http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    17/132

    foodiecrush.com 1

    1

    2

    5

    6

    7

    3 4

    1 Delicious Read Indulge in this cocoa cookbook eaturing 70-plus recipes or decadent cakes, soues, cookies, ice cream,and candy. Luscious Chocolate Desserts by Lori Longbotham, $20, Amazon, amazon.com 2 Top Tips Get a glam mani

    with this dark espresso-brown polish with a hint o golden shimmer. Zoya Kalista nail polish, $8, Zoya, zoya.com3 Sweet Dreams Drit away all snuggled up in this graphic bedding rom the DwellStudio archives made o super sot cotton.DwellStudio Silhouete Cocoa Duvet Set, $150, dwellstudio.com 4 Light My Fire Thanks to an intoxicating blend o cocoa,cinnamon, nutmeg, almond, and vanilla, this rich candle smells delicious enough to eat. Pacica Mexican Cocoa soy candle,

    $22, Whole Foods, wholeoods.com or store locations 5 With This Ring A modern twist on the traditional diamond ring:chocolate diamonds and organic hammered 14K recycled gold bands with a matte nish. Chocolate diamond stacking

    rings, $825 per band, Wedzu, wedzu.com 6 Take Note Send greetingsor swap secret amily recipeson these elegantnote cards and chocolate-brown-lined envelopes. Crane & Co. correspondence cards with monogram, $2 per card,

    craneandco.com 7 In the BagStash the essentials--lipstick, cell phone, breath mints, cab are--in this mini glazed leatherMorning Ater Clutch. Rebecca Minkof Mini MAC clutch in Chocolate, $195 nordstrom.com

    http://www.foodiecrush.com/http://www.zoya.com/content/38/item/Zoya/Zoya-Nail-Polish-Kalista.htmlhttp://shop.nordstrom.com/s/rebecca-minkoff-mini-mac-clutch/3178019?cm_cat=datafeed&cm_ite=rebecca_minkoff_%27mini_mac%27_clutch:333866&cm_pla=bags:women:handbag&cm_ven=Froogle&mr:referralID=NA&mr:trackingCode=5A329852-03F9-E011-8116-001517B1882Ahttp://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=foodiecrush-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=0811835162http://www.zoya.com/content/38/item/Zoya/Zoya-Nail-Polish-Kalista.htmlhttp://www.pacificaperfume.com/soy-candles/mexican-cocoa-soy-candle-10-5-ozhttp://www.crane.com/stationery/personalized-stationery/personalized-flat-correspondence-cards-2/Flat%20Cards/personalized-flat-correspondence-cards-2/EcruwhiteCorrespondenceCardswithMonogram?PID=PCD3116CM&pcat=personalized-flat-correspondence-cards-2http://wedzu.com/products/diamond-stacking-rings-in-white-or-chocolate-diamondshttp://shop.nordstrom.com/s/rebecca-minkoff-mini-mac-clutch/3178019?cm_cat=datafeed&cm_ite=rebecca_minkoff_%27mini_mac%27_clutch:333866&cm_pla=bags:women:handbag&cm_ven=Froogle&mr:referralID=NA&mr:trackingCode=5A329852-03F9-E011-8116-001517B1882Ahttp://dev.dwellstudio.com/silhouette-cocoa-duvet-set.htmlhttp://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    18/132

    16 foodiecrush.com

    PASSION FRU ITPOMEGRANATE

    Whether savoring it alone or

    adding it to dishes,

    we cant get enough of the alluringpomegranate. Sinfully delicious,

    a symbol of abundance,

    fertility, and good luck, and

    chock full of healthy benets to boot--

    whats not to love?

    Pomegranatesare packed

    with antioxidants andphytochemicals with

    health benets rangingrom anti-aging to

    health health.

    PLUSH

    PINK

    coveting

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    19/132

    foodiecrush.com 1

    9 Spoon-fulls Top your morning pancakes or toast with these blended ruit jams, and add new avor to chickenor pork dishes with this tart and tangy chutney. Stonewall Kitchen cranberry pomegranate chutney, blueberrypomegranate jam and peach pomegranate jam, $6.50 and $8, stonewallkitchen.com 2 Helping Hand Soothe and

    soten hands post-dish duty with this creamy ormula eaturing natural pomegranate, white tea, cranberry, andchamomile. Archipelago pomegranate hand cream, $29, Luxury Parlor, luxuryparlor.com 3 The Write Stuff Jot downmemories o estive dinners and ood travels in this ruby red leather journal lled with 192 gilt-edge pages. Crane & Co.bonded leather writing journal, $20, craneandco.com 4 Lip Service Treat lips to a cocktail o antioxidants and SPF 15with this exoliating,moisturizing gloss with a whisper-pink hue. Murad Energizing Pomegranate Lip Protector, $17,murad.com5 Cover Up Keep spills and splatters of your threads with this unky cotton-canvas apron eaturing a bold

    pomegranate pattern. Barbara Shaw Pomegrante Apron, $29, barbarashawgits.com 6 Lux Wash You wont nd harshdetergents in this wash, just moisturizing essential oils brings balance to busy lives. Weleda Pomgegranate Creamy BodyWash, $18, Weleda.com7 Gentle Cycle We love this lightly scented wash or hoisery, cashmere, linens, and, ahem, lingerie.

    Tocca Touch Laundry Delicate in Pomegranate Tiare Flower Fine Fabric Wash , $15, tocca.com

    1

    2 3

    4 5 7

    6

    http://www.foodiecrush.com/http://www.stonewallkitchen.com/shop/speciality-foods/jams-jellies-butters.htmlhttp://www.murad.com/pomegranate-lip-protector.jsphttp://www.murad.com/pomegranate-lip-protector.jsphttp://www.barbarashawgifts.com/pl_product~1413~6~50.htmhttp://usa.weleda.com/our-products/shop/pomegranate-creamy-body-wash.aspxhttp://www.stonewallkitchen.com/shop/speciality-foods/jams-jellies-butters.htmlhttp://www.crane.com/pages/productdetail.aspx?pid=11101http://www.murad.com/pomegranate-lip-protector.jsphttp://www.luxuryparlor.com/arbopohacr.htmlhttp://usa.weleda.com/our-products/shop/pomegranate-creamy-body-wash.aspxhttp://www.barbarashawgifts.com/pl_product~1413~6~50.htmhttp://www.tocca.com/store/catalog/tocca-beauty/laundry-delicate/touch-laundry-delicate-pomegranate-tiare-flower-fine-fabric-wahttp://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    20/132

    18 foodiecrush.com

    recipes and photography by JACLYN FISHMANFOOD PLUS WORDS .com

    Hearfelt gifts from the kitchen are as easy as 1-2-3

    with D.I.Y. recipes that keep on giving.

    WITH LOVEFrom Scratch

    FIVE-MINUTE HOMEMADE HOLIDAY GIFTS

    greatGIFT

    ideas

    MADE byJACLYN

    sharing

    http://www.foodiecrush.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    21/132

    foodiecrush.com 1

    Malted Peppermint

    Hot ChocolateYield: four 16-ounce pint jars;each pint yields 4 cups of cocoa

    This recipe can easily be doubledor halved, depending on the amount

    of gifts you plan on making!

    2 cups unsweetened cocoa powder

    3 cups nonat dry milk powder

    1 teaspoons kosher salt

    1 cups peppermint sugar

    (recipe below)

    1 cup malted milk powder

    for the Peppermint Sugar

    Place 3 cups peppermint hard candies in

    the bowl o a ood processor.

    Pulse until nely ground.

    for the Malted Peppermint

    Hot Chocolate

    1. Combine the cocoa powder, nonat dry

    milk powder and salt in the bowl o a ood

    processor. Pulse until thoroughly mixed.

    2. Clean and thoroughly dry our pint-sized

    glass jars. Layer the cocoa mixture, pepper-

    mint sugar and malted milk powder

    in alternating layers until rom the

    top o the jar.

    3. Seal the jars tightly, and decorate with a

    ribbon and a tag with serving instructions.

    Serving Instructions

    1. Empty contents o jar into a small

    saucepan. Add our cups o milk or

    water, and whisk to combine.

    2. Set the saucepan over medium heat

    and cook until warm and creamy.

    3. Serve with a peppermint stick and

    marshmallows.

    FORTHECAROL-ER

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    22/132

    20 foodiecrush.com

    WWhether its bringing homemade

    chicken soup to a riend with a cold,

    or hosting Thanksgiving dinner,

    nothing makes git givers happier thansharing ood they love with

    the people they care about most.

    I youve ever received a homemade git,

    you know how wonderul that eeling is;

    knowing that time, love and energy

    went into the culling and creating o

    something delicious especially or you.

    By creating baking mixes or ingredients or

    loved ones to use at their leisure,

    especially those that require little tono cooking, creates a domino efect

    o merrymaking with more time

    or spending with riends and amily.

    These hand-crated, edible gits take

    mere minutes to put together,

    and are guaranteed to impress.

    Cinnamon-Spiced Ground CoffeeYield: 16 ounces coffee; portion into 4 or 8-ounce jars

    Personalize your avor to yourrecipients

    personality with avors like cinnamon, ginger,

    nutmeg, cocoa, or ground orange peel.

    1 pound good-quality dark roast whole coee beans

    2 teaspoons ground cinnamon

    1. Combine the whole cofee beans and ground cinnamon in a

    cofee grinder. You may have to work in batches, depending on

    the size o your grinder.

    2. Grind the cofee and cinnamon to a medium-size grind.

    3. Portion into jars, and decorate with a ribbon.

    4. Attach the ollowing serving directions to the jar:

    For the perect brew, use 6 ounces o ltered cold water or

    every 2 tablespoons o cofee.

    FORTHEEARLYRISER

    NO TIME TO GET CRAFTY? DELEGATE WITH GIFT TAGS TO GO

    MODERN

    DAILYSIPSTUDIOS

    PersonalizedLetterpress

    Git TagsSet of 100, $133

    CRAFTY

    LNZART

    CustomGit Tags

    Set of 12, $8

    TRADITIONAL

    TATTEREDNOTIONS

    CustomizedPersonalized

    ChandelierGit Tags

    Set of 20, $32

    sharing

    http://www.foodiecrush.com/http://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/82330501/20-customized-personalized-christmashttp://www.etsy.com/listing/83806380/custom-christmas-gift-tags-set-of-12http://www.etsy.com/listing/84497897/personalized-letterpress-christmas-gifthttp://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    23/132

    foodiecrush.com 2

    Winter Panettone MixYield: one quart-sizes jar; jar yields one standard-size loaf

    This simple panettone is spicy and delicious,

    and makes for a great French toast.

    In a quart-sized glass jar, layer

    the ollowing amounts o

    ingredients:

    1 3/4 cups all-purpose four

    cup granulated sugar

    tablespoon active dry

    yeast

    tablespoon ground

    cinnamon

    cup dried cranberries

    cup golden raisins

    cup raisins

    cup slivered almonds

    1. Seal jar and decorate with

    ribbon and a tag with the ol-

    lowing baking directions:

    2. Empty panettone mix into a

    large bowl.

    3. In a small saucepan, com-

    bine 1 cup whole milk, 1 stick

    unsalted butter, cup honey,

    and the zest o one orange.

    Place the saucepan over me-

    dium heat, stir to combine and

    heat to 120 degrees F.

    4. When the mixture reaches

    120 degrees F, remove rom

    heat and stir into panettone mix.

    5. Mix in two eggs and 2

    teaspoons pure vanilla extract

    until combined. Place a tea

    towel over the bowl and allow

    to sit at room temperature or

    about 1 hour, or until the dough

    has doubled in size. Butter a

    standard-sized loa pan and

    place the dough in the pan.

    6. Cover the pan with a tea

    towel and allow the dough to

    rise or 1 hour.

    7.Bake at 350 degrees F or

    50-55 minutes. Cool com-

    pletely in the loa pan beore

    slicing and serving.

    Vanilla Bean LiqueurYield: fve 8-ounce bottles

    This vanilla bean liqueur couldnt be simpler to make.

    Perfect to add to your weekend brunch coffee

    or vodka martini for a festive holiday cocktail.

    8 whole vanilla beans, split

    lengthwise

    30 ounces (about 5 cups)

    good-quality vodka

    1 cups simple syrup,

    cooled (recipe below)

    for the simple syrup

    combine 3/4 cup water and 3/4

    cup granulated sugar in a

    small saucepan.

    1. Place over medium-high

    heat, and cook until sugar is

    dissolved, stirring occasionally.

    Once the sugar has melted

    and the syrup is smooth, re-

    move rom the heat and allow

    to cool to room temperature.

    2. For the Vanilla Bean Liqueur

    In a large glass jar (I used a 2

    quart jar) with a tight-tting

    lid, combine the split vanilla

    beans, vodka and simple syrup

    3. Place the lid on the jar and

    shake to combine.

    4. Store the jar in a cool, dark

    place or 2 weeks, giving the

    jar a gentle shake every day

    or so.

    5. Ater two weeks, portion

    the liqueur into 8-ounce

    bottles. Slip one or two o the

    split vanilla beans into the jars

    The vanilla liqueur will keep

    or up to a year, i stored at

    room temperature and sealed

    tightly.

    FORTHEENTERTAINER FORTHECE

    LEBRATOR

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    24/132

    22 foodiecrush.com

    featuringTURNTABLE KITCHEN .comby HEIDI LARSEN photography byKASEY FLEISHER HICKEY

    From the stovetop to the soundtrack, create a melodious dining

    experince with the music and food matchmaking of bloggers

    KASEY AND MAT T HEW HICKEY

    HARMONYDinner In Perfect

    din & spin

    http://www.foodiecrush.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    25/132

    foodiecrush.com 2

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    26/132

    24 foodiecrush.com

    Sunchoke Soup with Caramelized Onionsadapted fromSassy Radish serves 4 as a starter, 2 as a meal

    1 pounds o sunchokes

    extra virgin olive oil

    2 cloves o garlic, minced

    1 teaspoon o resh lemon zest

    (plus more, to taste)

    4 cups o vegetable stock

    1 teaspoons o resh thyme leaves,

    nely chopped

    kosher salt and reshly-grated pepper,

    to taste

    grated Parmigiano-Reggiano

    large vidalia onion, sliced into inch

    rings

    1. Peel and roughly chop the sunchokes, plac-

    ing them in a bowl o cold water while you

    prep the other ingredients.

    2. Add about 3 tablespoons o olive oil to

    a large soup pot. Heat the oil over medium

    heat and add the garlic and thyme. Cook or a

    minute or two.

    3. Next, drain the sunchokes and add them to

    the pot along with the salt, pepper, vegetable

    stock, and another tablespoon o olive oil.

    Bring the ingredients to a boil and then lower

    the heat to a simmer, cover the pot and cook

    or approximately 45 minutes an hour (until

    the sunchokes are very tender).

    4. While the soup cooks, prepare your cara-

    melized onions: Heat 2 tablespoons o olive oil

    in a medium saucepan over medium heat. Add

    onions and cook or about 10 minutes, stirring

    so onions dont get too brown. Lower the

    heat, cover the saucepan and continue cook-

    ing the onions or another 25-30 minutes,

    occasionally stirring. Uncover the pan and

    raise the heat in the last 5-10 minutes o

    cooking. The onions should give o a heavenly,

    sweet aroma. Season them with salt

    and pepper.

    5. Use an immersion blender to puree the

    soup until it is velvety smooth. Stir in the

    lemon zest and season with more salt and

    pepper, as needed. To serve, ladle the soup

    into bowls, drizzle with olive oil, and top with

    a spoonul o caramelized onions and a resh

    grating o Parmigiano-Reggiano. Grate a little

    more lemon zest over individual bowls.

    KASEYCOOKS

    In the world

    o ood blogs, there

    are plenty that highlight

    a plethora o delicious

    pairingsthink briecheese topped with

    gs and served with

    a sparkling wine,

    or maple donuts

    topped with bacon

    and served with

    a side o napkins.

    But ew come

    across with as original

    a spin as the ood

    and music blogTurntable

    Kitchen.

    Originated in their

    San Francisco kitchen,

    Kasey and

    Matthew Hickey

    have ingeniously

    married their two

    passionscooking and

    spinning tunesto

    provide their riends

    and loyal ans with

    melodious dining

    experiences.

    I

    din & spin

    http://www.foodiecrush.com/http://www.sassyradish.com/2011/03/sunchoke-soup/http://www.sassyradish.com/2011/03/sunchoke-soup/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    27/132

    foodiecrush.com 2

    MUSICAL PAIRING

    Washed Out sWithin and Without

    On Within and Without, or example, the tracks Far Away and Within And Without

    have ar more in common with The Cures early-80s output (especially side-2 o Wish)

    than they do with anything by Neon Indian, Memory Tapes or Toro y Moi.

    Similarly, the track Amor Fati although very much a chillwave track nonetheless calls

    to mind classic New Order. And the hauntingly lovely piano-spined melody on A Dedication is

    only nudged in the direction o shimmery nostalgia with that sparse electronic rhythm and some

    echo-y ambiance. Unsurprisingly, the most hypnotic, shimmery synth-based track is

    You And I which was also released a long time ago or the Adult Swim singles project.

    MATTHEWSPINS

    Why did you decide to start your blog

    and enter the world o blogging?

    Kasey: I started blogging back in 2007 as a way

    to get back into writing and to chronicle my newly-

    discovered love o cooking at home. At rst I blogged

    very sporadically.Then, I met Matt. He really encour-

    aged me to take it more seriously and introduced me

    to his masssive record collection, which is when I had

    the idea o pairing the music we listened to while we

    cooked with the recipes I was writing about. Fastor-

    ward to November 2010: we rebranded our eorts into

    a resh new site: Turntable Kitchen.

    How do you match up music with recipes?

    Matthew: There are many ways to nd a good mu-

    sical pairing. Sometimes a recipe just reminds me o

    a certain mood, memory or situation and then I look

    or albums that also call to mind the same things.

    Or sometimes the pairings can be more literal and Ill

    write out a list o adjectives that describe the recipe

    and then nd an album that ts that same list o de-

    scriptions. Ultimately, the idea is to create a cohesive

    pairing where the ood elevates the music and vice

    versa or a more memorable experience.

    http://www.foodiecrush.com/http://tinyurl.com/7onz9uhhttp://tinyurl.com/7onz9uhhttp://www.insound.com/Within-and-Without-Vinyl-LP-Washed-Out/P/INS95738/&from=60603http://tinyurl.com/7onz9uhhttp://tinyurl.com/7onz9uhhttp://www.insound.com/Within-and-Without-Vinyl-LP-Washed-Out/P/INS95738/&from=60603http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    28/132

    26 foodiecrush.com

    Simple Whole Trout with Green Garlic,Lemon and Pea Tendrils

    serves 2

    2 whole trout, cleaned and de-boned

    o one green garlic bulb + stem

    4 sprigs o resh thyme

    1 whole organic lemon

    bunch o pea tendrils

    kosher salt

    sea salt and reshly ground pepper

    1 tablespoon o butter

    olive oil

    1. Rub the trout with a generous amount o

    kosher salt and pepper both inside and out.

    Thinly slice the green garlic bulb and about a

    tablespoons-worth o the green garlic stem.

    2. Slice the lemon in hal and then cut our

    slices rom one hal (set the rest aside).

    3. Fill each sh cavity with two lemon slices,

    two sprigs o thyme and hal o the green

    garlic.

    4. Melt the butter in a large, non-stick skillet

    over medium-high heat. Once its melted, add

    the sh, whole, into the skillet, gently placing it

    on one side. Cook or several minutes on one

    side (make sure to crisp up that skin nicely)

    beore using a pair o tongs to careully

    fip it to its other side. Continue cooking or

    several minutes. You may need to fip the sh

    again to make sure the inside is completely

    cooked (it should not be transparent and

    should fake easily with a ork).

    5. Remove the sh rom the skillet and keep

    warm on a plate.

    6. Heat a tablespoon or so o olive oil in a large

    skillet. Toss in the pea tendrils (cutting o the

    tougher stems). Season with sea salt, pepper

    and a teaspoon o reshly-grated lemon zest

    (rom the lemon you used earlier).

    7. Saute briefy beore evenly dividing between

    two plates.

    8. Chop the head and tail o o the trout

    beore placing it on top o the sauteed pea

    sprouts. Season to taste.

    KASEYCOOKS

    din & spin

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    29/132

    foodiecrush.com 2

    MUSICAL PAIRING

    Port O Br i en sThreadbare

    Like the Whole Trout recipe (let), it is clear that there is an honesty and

    warmth in Port OBriens music that is a result o their backgrounds.

    Specically, the heart o Port OBrien is a duo consisting o

    Van Pierszalowski and Cambria Goodwin. Pierszalowski spends

    summers working on his athers commercial shing boat and

    Goodwin works at a bakery at a Larsen Bay cannery working alongside

    50% o the Port OBrien rhythm section (Caleb Nichols).

    Threadbare is one o the best and most underrated albums rom 2010.

    MATTHEWSPINS

    Do you have any tips on how the home cook can

    hone their tune skills?

    Matthew: There are no hard and ast rules. Generally,

    its good to consider the musical tastes o your guests

    and save more challenging music or riends who enjoy

    that type o stu. I youre in doubt, you can almost never

    go wrong with some old soul records.

    What inspired you to ofer monthly mixtapes avail-

    able on your site?

    Matthew: Ive been making mixtapes in one orm or

    another beore I even had a CD player. When I was pretty

    young, Id use cassettes to tape songs on the radio that I

    wanted to hear and I loved listening to those tapes. Later

    on in high school, beore CD burners were common

    pieces o computer equipment, I went with some riends

    to a computer expo and spent $300 on a CD burner. My

    goal wasnt to pirate albums rom the Internet, but just to

    be able to make mixtapes or riends. Just about anyone

    Ive ever called a riend has probably received a mixtape

    rom me at some point. So it was natural that Id eventu-

    ally start making mixtapes or the site.

    Do you two ever switch places with Kasey choosing

    the music and Matt cooking the ood?

    Kasey: We switched places when Matt made his Pap-

    pardelle with Bison Ragu, which I paired with the Subma-

    rines. Weve only done it once, but we never say never,

    so I could see it happening again.

    http://www.foodiecrush.com/http://www.box.net/shared/static/rk4rp0xnug.mp3http://www.box.net/shared/static/rk4rp0xnug.mp3http://www.box.net/shared/static/rk4rp0xnug.mp3http://www.box.net/shared/static/rk4rp0xnug.mp3http://www.box.net/shared/static/rk4rp0xnug.mp3http://www.box.net/shared/static/rk4rp0xnug.mp3http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    30/132

    28 foodiecrush.com

    Balsamic Strawberry Shortcakesadapted fromFlour serves 4

    For the shortcakes

    1 cups o all-purpose four

    cup o sugar

    1 tablespoon o large grain sugar

    (Demerara or Turbinado)

    1 teaspoon o baking powder

    1 teaspoon o kosher salt3/4 o a stick o unsalted butter,

    cut into small cubes

    2 large eggs

    cup o heavy whipping cream

    For the strawberries

    1 pints o strawberries, thinly sliced

    lengthwise

    2 teaspoons o balsamic vinegar

    2 teaspoons o reshly grated lemon

    zest

    3 tablespoons o sugar

    For the whipped cream3/4 cup o heavy whipping cream

    1 tablespoon o sugar

    1 teaspoon o vanilla extract

    1. Preheat the oven to 350 degrees F.

    Make the shortcakes: combine the four,

    cup o sugar, baking powder and salt in a

    bowl. Add the butter and cut it into the four

    using a pastry cutter until the smallest pieces

    o the mixture are no larger than a pea.

    2. Whisk together one egg and the heavy

    cream. Add it to the dry mixture and stir

    the dough with a ork until it just comes

    together.

    3. Transer the dough to a well-foured sur-

    ace and press it down with your ngers until

    its about 1 inch thick. Use a 3 inch biscuit

    cutter to cut out 4 circles. Place them on an

    ungreased cookie sheet, a ew inches apart.

    4. Whisk the other egg in a small bowl

    and brush the tops o the biscuits with it.

    Sprinkle with the large grain sugar.

    5. Bake the biscuits or about 30 45

    minutes (until the tops are golden). Remove

    rom the oven and cool until warm.

    6. While the biscuits are baking, combine

    the strawberries with the vinegar, sugar and

    lemon zest, and allow them to sit on the

    counter or 20-30 minutes.

    7. Make the whipped cream: pour the cream

    into a large bowl, add the sugar and vanilla

    extract. Use a hand blender with a whisk at-

    tachment to whisk on high speed or a min-

    ute or two until the cream holds sot peaks.

    8. To assemble the shortcakes, slice the

    biscuits in hal, then evenly divide the straw-

    berries between the our bottom halves o

    the biscuits. Next, drop a generous dollop

    o whipped cream over the berries, and

    place the biscuit halves on top. Serve with

    additional whipped cream and macerated

    strawberries on the side (and a glass o port,

    i you wish).

    KASEYCOOKS

    din & spin

    http://www.foodiecrush.com/http://tinyurl.com/73khkyshttp://tinyurl.com/73khkyshttp://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    31/132

    foodiecrush.com 2

    MUSICAL PAIRING

    Dav id Bowie sHunky Dory

    Released in 1971, Hunky Dory stands as one o David Bowies most straight-orward

    pop albums, and it perectly documents a period o stylistic transition or Bowie.

    His previous albums, including The Man Who Sold The World, where more metal-

    tinged, and this album, more pop and olk inspired, clearly paved the way or his

    uture albums especiallyZiggy Stardust. Hell, Lie on Mars? almost sounds like

    it was intended as a preview orZiggy Stardust which ollowed a year later. And

    Bowie approaches these stylistic changes with total condence and swagger in ull

    celebration mode. And i the man was eeling a little celebratory here, hes classy

    about it, openly paying tribute to his infuences on tracks like Song or Bob Dylan,

    Andy Warhol, and Queen Bitch (a Velvet Underground tribute).

    MATTHEWSPINS

    What inspired you to create the Turntable Kitchen Pairings Box?

    We wanted to give people an opportunity to take the concept o ood and music pairing

    and make it a really un and accessible experience that they could share with their riends

    and loved ones. From the cooking perspective, I nd that a big barrier to cooking is having

    a stocked pantry. I thought, what i we gave people the nudge to try new recipes and also

    introduced them to some new spices or grains, to make it easier or them to try to new

    things? From the music perspective, we wanted to introduce people to new music and also

    give them something that we think is really special: a collectible, physical 7 vinyl record.

    Go old-school with a

    special delivery at yourdoor each month with

    theTURNTABLE

    KITCHEN

    PAIRINGBOX

    WHAT YOULL GET

    A limited-edition,

    hand-numbered 7-inch

    vinyl single featuring

    a pair of tracks by one

    of Turntable Kitchensfavorite musical artists

    Three original,

    seasonal-themed

    recipes developedby Kasey with one or

    two dried ingredients

    plus a spice, four,

    grain, or bean

    A downloadable

    Turntable Kitchen-

    curated digital

    mixtape specially

    curated for the

    included recipes

    FOR MORE INFORMATION,

    VISIT

    WWW.TURNTABLEKITCHEN.

    COM

    greatGIFT

    http://www.foodiecrush.com/http://www.box.net/shared/static/vy8qu23j7p.mp3http://www.box.net/shared/static/vy8qu23j7p.mp3http://www.box.net/shared/static/vy8qu23j7p.mp3http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.turntablekitchen.com/pairings-box/http://www.box.net/shared/static/vy8qu23j7p.mp3http://www.box.net/shared/static/vy8qu23j7p.mp3http://www.box.net/shared/static/vy8qu23j7p.mp3http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    32/132

    30 foodiecrush.com

    featuringRELUCTANT ENTERTAINER .comby HEIDI LARSEN photography bySANDY COUGHLIN

    CONNECTIONthe Breakfast

    BloggerSANDY COUGHLIN shares the secrets to a successfuland stress-freeChristmas breakfast

    easy entertaining

    http://www.foodiecrush.com/http://reluctantentertainer.com/http://reluctantentertainer.com/http://reluctantentertainer.com/meet-sandy/http://reluctantentertainer.com/meet-sandy/http://reluctantentertainer.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    33/132

    foodiecrush.com 3

    What motivated you to start your blog, The Reluc-

    tant Entertainer, and enter the world of blogging?

    I started blogging about entertaining when I realized

    what a lost art it was. Why were people so hesitant to

    invite others into their homes? Where did we get the

    idea that things had to look perect? How did we lose

    the vision o what true hospitality is?

    How would you describe Reluctant Entertainer?

    My blog is about entertaining, hospitality, gardening

    and oodits a liestyle blog. But most importantly, I

    really want to help women realize how easy entertain-

    ing can be, and the rewards that come rom opening

    up our homes.

    What fuels your passion for food + entertaining?

    People. Food is the conduit to connection. Every time

    we serve good ood and have guests over something

    amazing happens.

    Who shows up at your Christmas breakfast table?

    Its mainly a amily aair: my husband Paul and our

    childrenElliot who is away at college, Garrett who is

    a senior in high school, and Abby who is a high school

    reshman. The last ew years my dad and his wie have

    joined us, too. Christmas Day is our most low-key day

    and I love it. I never take o my slippers and some-

    times Im still in my jammies.

    What inspired your holiday breakfast menu?

    I love breakast casseroles because you can make

    them one or two days ahead o time. When you wake

    up in the morning the work has been done or you.

    All you need is a hot oven, a ew willing hands to get

    it to the table, and hungry people gathered around to

    enjoy the deliciousness o it. I love easy.

    What is a family tradition at your breakfast?

    We open gits frst and then dive into breakast at

    about 10 a.m. Last year we sat around the table with

    my dad or what seemed like hours sharing stories

    about his lie, hunting and horses. At one point we

    were all laughing so hard we were crying. Even I heard

    stories I had never heard beore. That was special.

    The holidays are the poster child of hyped up entertaining, creating a bevy ofoverproduced,

    overpriced and time-consuming ets. This holiday season, blogger Sandy Coughlin o

    RELUCTANT ENTERTAINER wants hosts and hostesses to connect with their guests with

    a more casualand attainablestyle o entertaining. She shares her tips on how to simpliy your

    Christmas morning routine so youll have more time to enjoy both the east and the estivities.

    http://www.foodiecrush.com/http://www.foodiecrush.com/
  • 7/30/2019 FoodieCrush Issue 01c

    34/132

    32 foodiecrush.com

    SANDYS

    TOP

    PLANNING TIPS

    for a successfulChristmas

    morning br