Tuesday, July 13, 2010

Keeping Cool


So...this past weekend was a pleasant break from the extreme heat wave that Toronto has been experiencing for the last couple of weeks. It's still fairly comfortable today but apparently the temperature is going back to 40's with the humidex later this week. Yikes.

On days like this, just seeing people walking into work with their regular cups of hot coffee makes me start to sweat. How can they bear it?? I get that people still need their daily fix of caffeine but why subject yourself to the extra heat when delicious iced coffee is such a delicious alternative?

I started off the summer drinking Starbucks iced coffees which, I admit, are fairly addicting and convenient. But this starts to get expensive, and really making iced coffee at home is fairly easy and delicious!

You could just make your regular brew of coffee and throw some ice cubes in, but my personal opinion is that the cold-brew method is vastly superior; less acidity and so much smoother. In fact, this can be somewhat dangerous in that this stuff goes down like water. The best part is you can make a few days worth of coffees at a time! For someone like me who is the only coffee drinker in the household, this is so much more convenient than brewing a hot pot of coffee every day. I just make a batch in my french press and keep it in the fridge for about 3 days worth of iced coffee. Yum.

Now about the caffeine level: various articles state that cold-brew coffee has more or less caffeine than regular coffee. So which is it? Honestly it seems to really depend on the grinds to water ratio that you use, and also how much additional milk/water you add to the concentrate. From my personal experience though, a cold-brew coffee generally makes me more jittery than a regular coffee so I'm putting myself in the "more caffeine" camp.

You can add water, milk, any type of simple syrup or sugar (it just might take awhile to dissolve the crystals) with this. Lately though, I've been using condensed milk. I woke up one day a couple of weeks ago just craving condensed milk. Not a particular recipe with condensed milk as an ingredient...just a spoonful of it. So I bought a can and ate a few spoonfuls...so until it's gone I'll be using this to sweeten my iced coffees. It's actually pretty amazing because it adds some milk and sweetness to the concentrate, plus it dissolves more easily than sugar. Oh, and it's REALLY good. Try it.

Vietnamese Cold-brew Iced Coffee

Adapted from Serious Eats

3/4 cup ground coffee
4 cups water
condensed milk (to taste)

1. Fill a pitcher or french press coffee maker with coffee grinds and half the water. Stir to combine, and add the remaining water (this will help you to not get coffee grinds everywhere). Let steep overnight (at least 8 hours, ideally more like 12).

2. Strain coffee - if you're using a french press, strain the coffee into another bowl or pitcher, rinse out the carafe and pour the coffee back in. If you're using a regular pitcher do the same thing but with regular coffee filters to strain out the grinds.

3. Mix with condensed milk, or cream and sugar syrup and serve over ice. You can keep the rest of the mixture in the fridge for a few days which is convenient since you don't need to make a new batch every day!

So, this is what you wanted to know!

First of all, thank you so much for such a bunch of good questions! I didn't expected so much of them, I'm so happy and I hope I would answer them all!

And I'll do a post as Naka asked me to do!

So, here we go!

 A polaroid from the last Lovely Flea Market
Answers, this way, please!



1. When did you start to get yourself into the fashion world? What was the first thing that caught your attention?

I've been always interested in fashion. When I was a little girl (about 7-8 years old) I knew about designers as Agatha Ruiz de la Prada or Coco Chanel. But it was when I was thirteen years old that I realized that I love this world so much. In that time I discovered Vogue Magazine thanks to a Annie Leibovitz and a gorgeous editorial mades with models and cats wich looked like giants. So I started to read that magazine, and dreamed about working in there.


2. In this moment, in an outfit what is more important, the clothes or the accessories that you combine?

I think that the accessories  are the most important things in a outfit. You can wear the same dress thousand of times, but using some different shoes, bags, hats, necklaces, etc; you can change it a lot. And if you wear a great dress but with the inappropriate accessories, you can destroy it all!

This editorial by Grace Coddintong was creatind due to the accesories, because the clothes were from 2007!

 3. Why do you post all in english and never in spanish, though you're a spanish girl (am I wrong?)?
Sometimes I write in spanish, but it's true that I always write in english because I want that many people understand me, and nowadays english is the "universal" language. Moreover, is a good way for improve my writting english skills; I'm so good talking in english, but not so good writting!

4. What's your favourite music type?
Wow, difficult one. I thin I haven't got a favourite type of music, due I love lots of different bands and musicians. Maybe some rock, as my favourite bands are The Smashing Pumpkins, Maxïmo Park and Mando Diao; but I love Dead Can dance too, Beirut, Joy Division, The Kinks, David Bowie, The Cure, Sigur Ros or Florence and The Machine... there's no special music type on my iPod!
Maxïmo Park, The Kinks, Florence...

5. What's your favourite video?

I assume that you're asking about music... it's a difficult too! It changes by time because I love so much videos and bands, but at the moment (and due to my Mori Girls passion) I think it's  Glosoli, by Sigur Ros. It always makes me cry.



6. Which foreign countries have you visited so far? which was your favourite?

I've been in Portugal (Algarve and Lisbon city), United Kingdom, Hungary (Budapest), Germany (Berlin), Holland (Amsterdam) and Morocco. When I was travelling by bus to Hungary I saw thousand of wonderful places, but I cannot count them as "being" there. Despite I've been living in the United Kingdom, my favourite place from all these ones was Berlin, without doubt. That city changed my life and my point of view about almost everything.
Last January at Berlin

7. For some reason, I never seem to read about your love life. Are you with someone? Anything juicy to share with us?
Hahaha! So lovely! Well, i don't like to talk about my private life, but sometimes I've say around here that I've got a boyfriend, and for almost two years right now! His name's Micky and he works in a comic store, but he makes some toy art and illustrations in his free time. He's so great and I really love him so much; I don't know if destiny has something prepared to us, but at the moment I feel so great with him ^_^



8. A film, a song and a poem.

A film: In the Name of the Father
A song: Good morning, herr host, by Mando Diao.


A Poem: A Margarita Debaile, by Ruben Dario. It's my favourite poem over all, my mother used to read it for me every night when I was a little girl.

9. What do you love in your life?
All the wonderful people I've meet and from who I learned, good things and bad things. From my family to the latest persons I've met, I really believe that everybody teach us something in our lifes.


10. What thing don't you change never?
 Everybody says about me that I'm a really brave person, because I'm not afraid of doing things alone in my life (like moving from one city to another alone, for example); so I guess that I always want to be so brave.

11. Are you really happy?
At the moment it could be better, but yes, I'm happy. And I'll be more happier, I know :)

12. What is your favourite clothes?
I guess that dresses, all kind of dresses! I love them so much, specially if they've got a fluffy skirt!

13. You know, for some reason, even if I've been reading your blog for a long time, I can't seem to remember what exactly you do. I know that you are just finishing your degree in fashion (I believe?) and that you're doing your final project. Though, could you tell a little more about that, and if you do anything else at the same time?
I'm a psychologist, but I've been studying a Coolhunting degree for Fashion Industry for about six months. I ended it last week (finally!), so at the moment I'm searching for a job... and I wish I could get one soon, I need it!

14. I'd like to know where you see yourself in one, three, five and ten years. 
 In one year, maybe I'll be here, at Barcelona. in three years, maybe in Berlin or Stockholm. In five and ten years, Stockholm, Stockholm. I want to move to that city with all my soul, it's where I want to raise a family and live until I'm old. And if it is working in what I like, better!


15. Why did you started your blog?
At the very beginning, it was a place where I could express my poetry and feelings, and I was writting it in spanish; but about a year ago I started to write about fashion and my daily life because it was a very sad place, and I didn't want to look like a sad person, because I'm not; so I started to do what I do now, trying to write about inspiration and happy things.  Of course not everything in my life is happiness, but there's lot of bad things outside there, so why I sould share sad things? the world is full of gorgeous things too, and posting the good things that happens in my life makes me appreciate them more.

16. What fashion style do you think is the predominant right now?
It depends on where you look, but on the streets it's summer, and I see lots of floral prints and beach style in the streets of Barcelona; but also some romantic looks with straw hats and lovely dresses. I think that in the future we'll go into a minimalistic style, due to all the extreme styles we've seen in the first decade of the new century.

17. What do you do now and what do you want to dedicate in the future?
As I said before, at the moment I'm searching for a job, but also I'm writting for some trend webs, as Trendguide.com or Trend Hunter; I'm a part of Vice Bloggers Network and I've made some collaborations with some magazines as Showdown magazine or My Buffer Guest.  In the future, I'll like to work as a coolhunter, of course, and maybe writting for some fashion magazines, not only about fashion trends, but about social trends too.

18. Wich hair dye do you use?
Actually I use the light red from L'Oreal Excellence (I think that's the name), but I'm thinking about using something more orage... what do you think?

19. Which geographic region most influences your style?
Japan and Sweden; I've got two inspiration folders on my computer with pictures of both countries and bloggers, magazines and clothes from both places.
Some of my inspiration: Dolly Fashion, Mori Girls, Elsa Billgren, Elin Johnson, Sandra Beijer...

20. What do you like most about underground fashion?
The feeling about there's no rules on it; no matter what you use, it's always changing; and that's the most greatest thing about it!

21. How importat to you is having a blog?
Well, now it's a part of my life, because thanks to my blog I've met lots of gorgeous people from all around the world, and not as in facebook or another social network; blogging is an exchange of experiences with those fantastic persons, a way of learning more about others that social networks cannot provide right now.

22. What is, if you have a defined one, your philosophy of life? How does your day to day bases?
I base my daily life in two wimple quotes:

"Don't imitate, innovate", by Hugo Boss
"Wonder is the essence of life", by M.C. Escher.

For me, these two things are the most important in life, and I repeat to me everyday, tryinf to find something that wonders me and trying to find originality.


So, here you've got, I hope you enjoyed reading this as I did answering!! And thanks again!!

Candyland




If you live in Atlanta, can I make a request?  Would you PLEASE invite me to dinner at your house?

That's because no one ever does.  For some very strange and sad reason, people are intimidated to cook for me.  C'mon, I'm just human.  I'm not a professional chef and I like to eat just as much as you do.  Anything you cook for me would be gratefully appreciated.  My friend Scott Peacock (who is one of the best chefs ever) once said he didn't care if someone invited him to dinner and served beanie-weenies; he just appreciated the opportunity to sit down at a table with friends and share a meal.  I concur.

So thank you Shawn and Michael (along with Finn, Aidan and Tristan).  You invited us to dinner and it was awesome.  It could have been beenie-weenies and that would have been just fine.  Instead, you served up bruschetta with gorgeous tomatoes, succulent grilled pork tenderloin, watermelon salad with feta and Kalamatas, mango salad with corn, cilantro and lime and orzo salad with lovely tomatoes (from your garden) and avocado.  I can't think of a better summer supper.  And I loved that we ate it at your kitchen table because your dining room table was covered up with a jigsaw puzzle!  Oh, and we didn't mind that amazing bottle of Silver Oak cab either...

If you invite me to dinner, I will (of course) bring dessert.  Way too much of it, I might add.  If one dessert is good, then two are better.  Nah, don't stop there, Liz.  How about five?

Given the fact that Finn, Aidan and Tristan are growing boys, I figured my peanut butter bars would be a slam dunk.  They were.  If you missed the recipe, here's the post for it:

http://nevertrustaskinnycook1.blogspot.com/2010/06/good-times-bad-times.html

I also made oatmeal chocolate chunk cookies, but that's a subject for another post.  This one is all about candy.  What kid doesn't love it? So in that spirit, I made marshmallows, salty caramels and peanut brittle.  Something for everyone!


MARSHMALLOWS

Have you ever made these?  If not, you should because they are SO fun to make.  They start with just a little blob of stuff in your mixer and they end up being fluffy and light.  Pure magic....make them with your kids.

24 gelatin sheets (this translates into 5 1/4-oz. packets of unflavored gelatin)
1 1/2 cups cold water
3 cups granulated sugar
1/4 cup light corn syrup
1/8 teaspoon salt
3/4 cup cold water
1 tablespoon pure vanilla extract

Place gelatin in the bowl of an electric mixer fitted with a whisk attachment and pour the 1 1/2 cups water over to soften.

Meanwhile, combine sugar, corn syrup, salt, remaining water and vanilla in a saucepan.  Bring to a boil over high heat, then reduce heat and continue to cook until mixture reaches 238-degrees (you will need a candy thermometer for this).
Pour hot mixture over the gelatin mixture in the mixing bowl. Turn speed to "high" and beat until mixture turns white and the bowl is cool to the touch.  This will take 10 - 15 minutes. (A word to the wise here - drape your mixer with plastic wrap until the mixture gets thick, otherwise the stuff will end up all over your kitchen and result in a big, sticky mess.  Not fun).

Turn the marshmallow mixture out onto a baking sheet lined with parchment and coated well with cooking spray.   Oil your hands and spread the mixture out into an even layer.  Cool, then dust liberally with confectioner's sugar.  Wrap in plastic until needed.

When ready, cut into squares, using a serrated knife.  Dip each square into confectioner's sugar to coat, then dust off.  Store as needed for up to 3 days.

Yield:  24 squares


When I worked at Star Provisions, we used these marshmallows to make S'mores.  Let me know if you want details.  Also, if you want to purchase gelatin sheets (I prefer them to the powdered version), here's where I buy them:

http://www.kingarthurflour.com/shop/items/sheet-gelatin-20-sheets


SALTY CARAMELS (From my food maven, Ina Garten)

1/2 cup granulated sugar
1/4 cup light corn syrup
1/2 cup water
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel (French sea salt), plus more for sprinkling
1/2 teaspoon pure vanilla extract

Line the bottom of an 8-inch square baking pan with parchment paper to overhang the sides.  Grease paper lightly.

In a deep saucepan, combine the sugar, corn syrup and 1/2 cup water.  Bring to a boil over medium-high heat then continue to boil until the caramel is a warm golden-brown color.  Do not stir - just swirl the pan to mix.  Watch carefully as it can burn quickly at the end.

In the meantime, bring cream, butter and 1 teaspoon of the fleur de sel to a simmer in a small pan over medium heat.  Remove from heat and set aside.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel.  Add the vanilla extract.  It will boil up violently.  Cook over medium heat until the mixture reaches 248-degrees.  (Note to self - keep it on medium heat.  If you cook it over high heat, you will burn both the mixture and your pan beyond repair.  I know, because I didn't follow the directions and ended up throwing both the mixture and the pan away.  Learn from my mistakes, people!).

Pour the hot caramel mixture into prepared pan.  Refrigerate until firm
When caramel is cool, use the parchment paper to pry the sheet from the pan onto a cutting board.  Starting at one end, roll the caramel up tightly until you have rolled up half of the sheet.  Roll up the second half in the same manner, then cut the sheet across in the center where the rolls meet.  You will end up with (2) 1 x 8-inch logs.  Sprinkle each log with additonal sea salt, the cut each log into 12 pieces.

Cut parchment paper into  6 x 4 1/2 inch squares.  Wrap each caramel in a paper, twisting ends.  Store at room temperature.

Yield:  24 pieces


PEANUT BRITTLE

This recipe is ridiculous, as in it's so easy.  I'm not a big fan of microwaving anything, but it works for this recipe.  Please forgive me for this shortcut but in truth you should thank me because this recipe is so simple yet so good.  At least it doesn't involve a cake mix! (there are depths to which I will NOT sink).

2 cups roasted, salted peanuts
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon baking soda

Stir the nuts, sugar and corn syrup in a large microwavable bowl (preferably Pyrex).  Microwave, uncovered on high until mixture is light brown, about 6 to 8 minutes.  Stir well, halfway through.

Remove nut mixture from microwave (be careful, it will be hot) and stir in butter and vanilla.  Return to microwave and cook on high for another 2 -4 minutes until mixture becomes caramel-colored.

Use oven mitts to remove the mixture from the microwave.  Add the baking soda and stir quickly until mixture is light and foamy and baking soda is mixed in.  Pour onto a baking sheet lined with a silpat or greased parchment paper and spread out with an offset spatula.  The mixture will be thick, so work quickly.  Let cool for at least 30 minutes.  Break into pieces and store in an airtight container for up to 1 week, depending upon humidity.

Yield:  16 - 25 pieces

Those sweet boys (picture to follow in another post) LOVED  these desserts!  Of course, we felt like the bad grandparents in that we provided a complete sugar overload, then left the parents to deal with those sugar-infused kids.  Haha, such fun and we didn't have to suffer the consequences!  Shawn and Michael, please forgive us!

Spicy Potato Crisps (Sambal Goreng Kentang)

Spicy Potato Crisps (Sambal Goreng Kentang)

250 gr. Chicken livers.
3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal ulek
1 dessertspoon gula djawa
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly
oil

Clean Chicken livers under running water and dry.

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.

Heat oil in wok. Add Chicken livers and fry for 3 Minutes, stirring constantly.

Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.

Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.

The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.

Spicy Potato Crisps (Sambal Goreng Kentang)

Spicy Potato Crisps (Sambal Goreng Kentang)

250 gr. Chicken livers.
3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal ulek
1 dessertspoon gula djawa
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly
oil

Clean Chicken livers under running water and dry.

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.

Heat oil in wok. Add Chicken livers and fry for 3 Minutes, stirring constantly.

Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.

Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.

The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.