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Thursday, 04 April 2013 16:56

TND: Officially 30 and Plantain Adventures

Aaaaand we're back! Colleen and I have safely returned from our 30th birthday vacations. We are both officially the big 3-0 and it feels fantastic (although it felt way more fantastic on a beach in Miami). 
(Our running path for the week in Miami.)
After the girls departed Miami, I hopped on a plane to meet Dave in Culebra, Puerto Rico. We spent the week snorkeling, hiking to remote beaches, and eating lots and lots of plantains. We spent my actual birthday in a rain forest and capped the evening off with wine and guava and brie stuffed croissants (yes, they were as heavenly as they sound).
We got back to Brooklyn late Sunday night and I must admit that it's been a bit tougher than I imagined coming back to NYC. Rather than feeling rejuvenated, Colleen and I are both feeling a little bummed and uninspired since our return. I decided that it feels like the day after Christmas, except times 10. You know what I mean? You have all of that excitement and build up and then the actual event is absolutely perfect and then afterwards all you can think is...ok so what's next? It's also always difficult to part from my Thursdays crew. They have all become like sisters to me. I am truly grateful to have the privilege of having such intelligent, witty, beautiful women in my life. Who knew that when I moved into Collins at IU at 18 years old, that I would be living directly across the hall from women who would become lifelong friends?
While I'm still missing my time away, I thought that I would bring a little bit of Culebra here and make plantain chips. These are incredibly easy to make and are fantastic on the side of black beans and rice.

Plantain Chips
adapted from Gourmet; November 2008

Photo: Ditte Isager

What you need: 

  • 4 cups vegetale oil
  • 2 lbs green plantains
  • salt and pepper to taste

What to do:

Peel plantains and cut off the ends. Using a sharp knife cut very thin, vertical slices. In a large non-stick skillet, heat about 1/2 the oil (depending on the size of your skillet) over medium-high heat. You want to get the oil hot enough so that the plantain slices will fizzle as soon as you place them in the pan. Working in batches, place about 12 slices of plantains into the heated oil. Turn frequently and fry until they are golden brown. Place on a sheet of paper towl and quickly sprinkle salt and pepper. Repeat until all plantain chips are cooked.


Published in THURSDAYS Blog
Wednesday, 06 March 2013 19:07

TND: Meeting the Family

Today my darling sister, Hillary and her boyfriend, Brian, are coming to Brooklyn for a little visit. This is a big visit because she is finally meeting two very important additions to our lives.  The first is this little stinker right here.
Our little niece, Miss Riley Madeline. The second is to meet my boyfriend, Dave (I won't embarrass him with a photo....yet).
We've got a packed weekend planned beginning with dinner at one my favorite haunts, Back Forty, a trip to the Whitney to see this exhibit on Saturday, and brunch at Dino to eat some ricotta pancakes.  And somewhere in between there Hillary and I will find plenty of time to try and one up each other with embarrassing stories. Do you do that with your sisters? We somehow almost always regress to the ages of 12 and 10 or maybe 8 and 6 if we're really feelin' sassy. We give each other grief with same three stories we've had up our sleeves for years and yet they never seem to get old. Beware if you're ever at the dinner table with all 6 of us with our parents. We zing each other back and forth until finally someone crosses the line (usually with an embarrassing makeout story) and we all exclaim "ewwww! Gross!" and the poor guest either does his best to laugh it off or just takes a big gulp of wine (along with our bickering, wine is in never ending supply at our house). We're a big family with everyone in everyone else's business, but I wouldn't have it any other way.
To celebrate my sister's arrival, I thought that I would make one of her personal favorite Thursdays recipes, Mocha Brownie Pie.

Mocha Brownie Pie

by stephania stanley (adapted from The Complete Cooking Light Cookbook; 2000


What You Need:

  • 1/2 package of fudge brownie mix
  • 1 package of chocolate instant pudding
  • 4 tsps instant coffee granules (or 4 tsps of extra strong brewed coffee)
  • 2 tsp vanilla extract 
  • 2 large eggs whites
  • 1/2 cup milk
  • 3 cups of whipped cream
  • semi-sweet chocolate bars or cubes for curling topping (optional)
  • pie crust 

Note:Feel free to experiment a little with the garnish. I used peppermint chocolate to garnish to add a little something to the sweet whipped cream. 

What to do:

Preheat the oven to 325 degrees.  In a large mixing bowl combine brownie mix, 1 tsp of vanilla, and egg whites.  Stir to mix.  If you are using the instant coffee granules, combine 2 tsps of coffee granules and 2 tsps of hot water in a small bowl.  Stir until granules have dissolved and add to the brownie mixture.  If you are using the strong coffee, simply add two tsps of the coffee to the brownie mixture.  Stir until smooth.  Pour mixture into pie crust and bake for 25 minutes (or until toothpick comes out clean).  Remove from heat and place in the fridge.

While the brownie layer is baking, use an electric mixer to beat the milk,  1 tsp coffee (granules or brewed), vanilla, and pudding mix in a medium sized mixing bowl.  Next fold 1 1/2 cups of whipped cream into the pudding mixture.  After the brownie layer has cooled down to at least room temperature, gently spread spoon the pudding mixture over the brownie layer.  Combine the last tsp of coffee (granules add to one tsp of hot water or simply add brewed) and fold into the last 1 1/2 cups of whipped cream.  Gently spoon the coffee whipped cream onto the pudding layer.  If desired, use a vegetable peeler to make chocolate curls from the chocolate bars.  Finish the pie by garnishing with chocolate curls.  Serve immediately or store in refrigerator until ready to serve.  

Published in THURSDAYS Blog
Tuesday, 05 March 2013 17:19

Ultimate Comfort Food: Grilled Cheese and Tomato Soup

At first I was hesitating about posting one of winter's all-time comfort foods because it is March, after all. But, since it's dreary and kind of snowy here today, this is actually the perfect meal for today! I can't wait to get home to make this for myself tonight. There is nothing more comforting than the ultimate kid food-- grilled cheese and tomato soup-- just tailored a little to suit our grown up tastes.

Enjoy! xoxo.


 Grownup Grilled Cheesegrilled_cheeseIMG_1219
by Colleen Reilly and Stephania Stanley

What you need: 

  • Fresh sour dough bread, cut into eight slices
  • 4 thin slices of cheddar cheese
  • 4 thin slices of Pawlett cheese (or another raw cow’s milk cheese)
  • ½ cup goat cheese
  • 4 tbsp butter

What to do:

Spread ½ tablespoon of butter onto one side of each slice of bread.  Divvy up each type of cheese onto the unbuttered sides of four different slices of bread.  Complete each sandwich with the top slice of bread making sure the buttered side is on the outside.  In a large skillet cook each sandwich over medium low heat.  Flip after five minutes, or until golden brown.  If the bread is browning before the cheese has begun to melt, lower the heat some more so that the outsides cook a bit slower.  Remove from heat when both sides of the sandwich are golden brown and the cheese is melted.  Repeat for all four sandwiches.


Soothing Tomato and Basil Soup
by Colleen Reilly


What you need:

  • 1 tbsp olive oil
  • 2-3 garlic cloves, minced
  • 3 cups low-sodium veggie broth
  • dash of salt
  • 1 tsp red pepper flakes (more or less to taste)
  • 3 14.5 oz cans diced tomatoes, undrained (or a combo of canned tomatoes and fresh ones, chopped)
  • 2 cups fresh basil leaves, sliced thin

What to do:

Heat oil in a large sacepan over medium heat. Add garlic and cook for about 45 seconds, stirring continuously. Add broth, salt, red pepper flakes and tomatoes. Stir and bring to a boil.  Simmer over low heat about 20 minutes. Stir in half the basil. 

Using a measuring cup or a ladle, place half the soup in a blender and process until smooth. Pour blended soup into a large bowl and repeat blending with the other half of the soup, and add to the bowl.  Serve soup into individual bowls and garnish with remaining basil leaves.  Serves 4.


Jeanette's Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed Pesto
Cooking With Elise: Inside-Out Grilled Cheese With Bacon
Red or Green?: Grilled Cheese Sandwiches Red or Green-Style
Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches
Weelicious: Kentucky Hot Brown Panini
Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Devour: Caramelized Onion Grilled Cheese
Thursday Night Dinner: Grilled Cheese and Tomato Soup
The Heritage Cook: Open Faced Grilled Halloumi Sandwiches
Big Girls, Small Kitchen: Muhammara Grilled Cheese
Daily*Dishin: Grilled Jarlsberg and Black Forest Ham With a Surprise
FN Dish: Grilled Cheese Goes Beyond Cheese

Published in THURSDAYS Blog
Wednesday, 27 February 2013 20:14

TND: Favorite Things

Happy Thursday, friends! This week has actually flown by for me, and I am so excited for TND (Thursday Night Dinner) with the girls tonight. Since it's "Favorite Things" here at Thursdays this week, we're making one of our favorites: Quiche. Below we have a recipe for one of our favorite versions of quiche, but feel free to use whatever veggies you have on hand. And, if you are of the meat-eating persuasion, by all means, add some bacon or ham or whatever floats your boat. Also, I've been really into making simple little jewelry sets lately and there's a photo of an example below.

Enjoy. xoxo.


 favorite thing: quiche
by Colleen Reilly, Emily Ross, and Stephania Stanley

What you need:QuicheIMG_6100-Edit

  • 3 large eggs
  • 6 large egg whites
  • 3 tbsp skim milk
  • 3-4 oz brie cheese, sliced into 1/8” pieces
  • 2 cups spinach
  • 1 cup baby bella mushrooms, chopped
  • ½ cup medium sized onion, diced
  • 1 ½ tbsp olive oil
  • 1/2 tsp Italian seasoning
  • 1/8 tsp tarragon
  • 1 frozen piecrust

What to do:

Preheat your oven to 350˚ F and remove the piecrust from the freezer.  In a medium sized frying pan, heat ½ tbsp of olive oil over medium high heat.  Add the onions to the pan and sauté for three minutes.  Next add the mushrooms and sauté for another five minutes.  Remove from heat.  Now take out a large frying pan and heat the remaining olive oil over medium high heat.  Toss the spinach into the pan and sprinkle water with your fingers a couple of times over the spinach.  Mix the spinach around with a wooden spoon and cover with lid.  Mix the spinach every couple minutes.  It should be good to go in about ten minutes.

Now take out a large mixing bowl and lightly beat the eggs and egg whites together.  Add the milk and stir together.  Next toss the spinach and mushroom/onion mixture into the mixing bowl and stir.  Now its time for the spices! Add the Italian seasoning and tarragon and whisk all the ingredients together.  Pour the egg mixture into the piecrust.  Next lay the slices of Brie over the egg mixture.  You want to form an asterisk shape with the cheese.

Place the quiche into the oven and bake for 30 minutes.  Cover with foil and then bake the quiche for another 20 minutes or until the egg is cooked.

Serves 4-6 depending on hunger level and side dishes.


 favorite thing: simple drop jewelry


pink set

      I've been making lots of very simple little drop earring and necklace sets like this one. I don't really know much about making jewelry at all, and I learned by poking around the internet-- there are tons of tutorials on youtube and blogs, etc. Just google "jewelry making" and you'll be set! Get makin'.
      Published in THURSDAYS Blog
      Wednesday, 27 February 2013 08:28

      Winter Shortcake Stuffed with Jam and Whipped Cream

      Happy Wednesday!

      This week we're all about Our Favorite Things. We love supporting local boutiques, farmers markets, butchers, and most especially bakeries. In fact I love our little artisan bakeries so much that I did an entire roundup of my favorites a couple of years ago. In the last year or so, I've really grown to love biscuits. As simple as they are, I really look forward to heating up a butter biscuit from my favorite local bakery, Bittersweet, smothering it with jam and pairing it with a mug of French pressed coffee. For this week's Food Network post, I wanted to find a recipe  that I would realistically want to make during the work week, wasn't too unhealthy, and was just sweet enough to satisfy my relentless morning sweet tooth. After spending a little time on the magical World Wide Web, I found it - Biscuits stuffed with strawberry jam and whipped cream.



      Winter Shortcake Stuffed with Jam & Whipped Cream
      adapted from Bon Appetit; January 2013


      What you need:           biscuitsfinalIMG 2742

      • 2 Cups of BA Biscuit Mix 
      • 1/2 cup unsalted butter, chilled and sliced into 1/2" thick pieces
      • 3/4 cup buttermilk
      • 3/4 cup dried figs, thinly sliced
      • 1 tsp orange zest
      • 1 large egg, lightly beaten
      • 2 tbs raw sugar
      • 3/4 cup jam
      • 3/4 cup chilled heavy cream, whipped
      • all-purpose flour, for dusting surface

      What you do:

        Preheat oven to 425°F .  Combine biscuit mixture and butter into a food processor, until it's similar to coarse meal. Transfer to bowl. Add buttermilk. Stir to mix. Add figs and zest. Stir to combine. Flour a flat working surface. Transfer dough to floured surface and kneed for 4-5 times. Dust your rolling pin with flour and roll out dough until it's approximately a 7" square and about 3/4" thick. Slice dough in half. Slice each half into 4 rectangles. 

        Transfer shortcakes to a parchment lined baking sheet. Brush with beaten egg and then sprinkle with raw sugar. 

        Bake shortcakes for 13 - 15 minutes or until just golden brown. Let them cool for 15 minutes. Slice each piece in half and and fill with jam and whipped cream. 


        What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits
        Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
        The Cultural Dish: Pineapple Biscuits
        And Love It Too: Coconut Flour Country Biscuits
        Red or Green?: Green Chile and Olive Oil Biscuits
        Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
        Made By Michelle: Swiss Chard and Feta Fritters
        Devour: The Best Mix-Ins for Your Biscuits
        Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits
        Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
        The Heritage Cook: Gluten-Free Buttermilk Biscuits
        Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
        FN Dish: 15 Takes on Biscuits

            Published in THURSDAYS Blog
            Thursday, 21 February 2013 19:58

            TND: Yia Yia's Baklava

            Happy Thursday! Last Sunday, I helped Dave host soup night at his house - a dinner tradition he started with his friends in college where they all get together, make soup, and catch up. Sounds a little familiar, huh?  Dave chose a Greek lentil soup recipe and I decided to stick with the theme and make my Yia Yia's baklava from our Greek family cookbook that she titled Greek Cooking for Americans (I like to pronounce this with a Greek American accent in my head, but you don't have to). The book is a collection of all of my great grandmothers cooking, translated into English, and then handed down to each woman in our family. I love this book. I like picturing my papou with his brothers and sisters all sitting around together at the dinner table in their small hometown of Sydney, Ohio eating their special treat. Or sometime I like to picture my Papou going to his father's ice cream shop, Purity, after school to help out. I wonder if they ever served this recipe to their customers along with a big scoop of American vanilla bean ice cream.  My favorite memories of eating my Yia Yia's baklava are always sitting at the little island in my Yia Yia and Papou's kitchen with my feet dangling from the tall stool and a big scoop of ice cream on the side served in the original Purity sundae dishes. I felt like the luckiest girl in the world sitting at the counter and still do.
            I hope that this recipe brings a little joy to you too! 

            Yia Yia's BaklavabaklavaIMG 2049
            by Penelope Kookootsedes

            What you need:           

            For the syrup (needs to be made at least one hour ahead of time):

            • 4 cups sugar
            • 1/2 cup honey
            • 2 cups water
            • 1 stick cinnamon
            • 2 tbsp lemon juice

            For the pastry: 

            • 4 cups walnuts, ground
            • 1/2 cup sugar
            • 1 tbsp cinnamon
            • 3/4 lb butter
            • whole cloves
            • 1 lb filo

            What you do:

              For the syrup:

              Bring all ingredients to a boil.  Let it cook for 10 minutes. Let it cool to room temperature (I used the refrigerator to speed this up). 

              Mix walnuts, cinnamon and sugar and set aside.

              Place a sheet of filo in the pan.  Brush it with melted butter. Continue until there are 6 layers of filo.  Then sprinkle nut mixture over filo. Add a sheet of filo, butter it and sprinkle walnut mixture over it.  Continue until the walnuts are used up.  Top with 6 layers of filo. 

              Cut in diamond shape, about 1 1/4". Put a whole clove in the center of each piece. Bake at 400°F for 15 minutes and then lower heat to 350°F and bake for one hour. 

              Pour cooled syrup mixture over baklava and let it sit for at least one hour (preferably overnight). Serve room temperature or warmed. 

                  Published in THURSDAYS Blog
                  Wednesday, 13 February 2013 08:32

                  Our Favorite Things: Cozy Winter Gear


                  Happy Friday!

                  This winter has been the season of hunkering down for many New Yorkers. From Sandy to Nemo and to simply just avoiding the bitter cold,

                  I've certainly gotten the hang of cozying up in my apartment. In the spirit of hunkering down and a nice long weekend and celebrating the fact that fashion week is officially over, here is a list of my favorite cozy winter essentials. 

                  Have a fabulous weekend!

                  xo, Stephania



                  cozy in for the winter



                  1. The Great Indoors Print: Winter Cabin Collection 2. Arrows Scarf: Block Shop 3. Lady Aztec Romper: Free People 4. Rosette Quilt: Anthropologie 5. Cheese to My Macaroni Pillow: Paper Source 6. Saddle Office Chair: West Elm




                  weekender bags

                  Published in THURSDAYS Blog
                  Wednesday, 06 February 2013 19:05

                  TND: Fashion Week and Valentine's Day Crafts

                  Happy Thursday! Phew! What a week! NY Fashion Week is at full force and all of us at DailyCandy are running around from Soho to Lincoln Center in the bitter cold trying to capture the best of the best. I kicked off the week shooting the Steven Alan and Alasdair party. Imagine a room full of beautiful clothes and beautiful people.  It was such a treat! Here is a little photo of me on a ladder capturing the crowd. 
                  A special thanks to Michael Hoffman for snapping and sharing the pic of me! 

                  Tonight I'm one of the lucky ones who gets to go home after work and actually relax. Caitlin and I are doing something easy for dinner (perhaps veggie burgers?) and I'm going to do a little valentines day crafting. I've been pinning away and getting inspired.
                  I'm planning on using the heart hold punch that I picked up to make this darling kid's Valentine's Day craft for our flipbook at DC. You can find the directions here
                  Published in THURSDAYS Blog
                  Tuesday, 29 January 2013 18:38

                  Our 3 Most Favorite Chili Recipes

                  It's freezing cold outside and the Superbowl is only days away...baby it's chili time! Colleen and I have never been big football fans, but we are most definitely fans of the food and craft beer that often comes along with game day.  We'll take any excuse to eat comfort food and drink in the middle of a Sunday afternoon and the Superbowl always seems to amplify our hunger for bar food, artisinal bar food, but bar food nonetheless. This year I'm even more excited, because I've gotten myself hooked on Friday Night Lights and am therefore convinced that I'll understand what's going on in the game without having to ask one of my very patient friends. Somehow, each year after fully understanding the game by the end of the previous season, I completely forget the following year. Perhaps I'm always just distracted by the food?

                  In honor of all things football, here are our three very favorite chili recipes! 



                  $100 Deer Chili

                  by Ruth and Michael Pryor

                  What you need:

                  • 2 lbs ground sirloin
                  • 1 lbs ground venison
                  • 1/2 pound pepper crusted salami chopped in small pieces
                  • 3 links of columbian or mexican chorizo
                  • 1 onion, chopped
                  • 2 habaneros, deseeded and minced
                  • 1/4 cup chili powder
                  • 2 tsp cumin
                  • 1 tbsp corn meal
                  • 1 tbsp garlic salt
                  • 28oz beef broth
                  • 28oz whole tomatoes (blend quickly)
                  • 1 cinnamon stick
                  • 4 bay leaves

                  What to do:

                  In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add the sirloin, venison, chorizo and samali.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one beef broth,  tomatoes, habaneros, chili powder, cumin, corn meal, and garlic salt to meat mixture. Then place the  cinnamon stick and bay leaves to mixture.  Stir to mix and let it simmer for about 3 hours. Before serving remove the bay leaves and cinnamon stick. Serve in big bowls and garnish with grated Parmesan.

                  Serves 8-10.


                  Beer and Honey Chili

                  by Stephania Stanley 


                  What you need:

                  • 1 ½ lbs ground turkey meat
                  • 1 ½ bottles of beer (ambers are great)
                  • ¼ cup honey
                  • 2 28 oz cans of crushed tomatoes
                  • 2 6 oz cans of tomato paste
                  • 1 16 oz black beans, rinsed and drained
                  • 1 green bell pepper, chopped
                  • 1 onion, chopped
                  • 2 cloves garlic, minced
                  • 2 tbs chili powder
                  • 1 ½ tsp cumin
                  • 1 tsp cayenne
                  • 1 Tbsp olive oil
                  • Grated Parmesan (optional)


                  In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add garlic and green bell pepper and sauté for an additional three minutes.  Next add the turkey meat.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one bottle of beer, honey, crushed tomatoes, tomato paste, chili powder, cumin, and cayenne to turkey mixture.  Stir to mix and let it simmer for about 30 minutes.  Now it’s time to add the remaining beer, but add to taste.  Simmer for an additional 30 minutes and then add black beans.  Stir to mix and simmer for a final 30 minutes.  Serve in big bowls and garnish with grated Parmesan.
                  Serves 8-10.


                  Sweet ‘n Spicy Veggie Chili
                  by Colleen Reilly and Derek Ingersoll
                  What you need:
                  1 small yellow onion, diced
                  4 cloves of garlic, minced
                  1 30 oz can of dark red kidney beans
                  1 8 oz can diced tomatoes (with green chilies)
                  1 8 oz can tomato sauce
                  4 oz tomato paste
                  1 lb veggie meat crumblers
                  24 oz low-sodium vegetable or chicken broth
                  Nickel-size diameter uncooked spaghetti
                  1 pack chili seasoning
                  1/4 tsp dried oregano
                  1/4 tsp dried basil
                  1/4 tsp honey
                  What to do:
                  Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are
                  clear. Add remaining ingredients (except spaghetti and meat crumbles) and let
                  simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding
                  small amounts of water as needed and stirring occasionally. Finally add the
                  spaghetti and the meat crumbles and let cook until the noodles are tender adding
                  water if necessary (about 20 minutes), don’t cook too long as noodles will get
                  mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!
                  This will make about 6 servings.

                  Sweet 'n Spicy Veggie Chili

                  by Colleen Reilly and Derek Ingersoll

                  What you need:

                  • 1 small yellow onion, diced
                  • 4 cloves of garlic, minced
                  • 1 30 oz can of dark red kidney beans
                  • 1 8 oz can diced tomatoes (with green chilies)
                  • 1 8 oz can tomato sauce
                  • 4 oz tomato paste
                  • 1 lb veggie meat crumblers
                  • 24 oz low-sodium vegetable or chicken broth
                  • Nickel-size diameter uncooked spaghetti
                  • 1 pack chili seasoning
                  • 1/4 tsp dried oregano
                  • 1/4 tsp dried basil
                  • 1/4 tsp honey

                  What to do:

                  Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are clear. Add remaining ingredients (except spaghetti and meat crumbles) and let simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding small amounts of water as needed and stirring occasionally. Finally add the spaghetti and the meat crumbles and let cook until the noodles are tender adding water if necessary (about 20 minutes), don’t cook too long as noodles will get mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!

                  This will make about 6 servings.



                  Published in THURSDAYS Blog
                  Thursday, 24 January 2013 10:49

                  TND: Brisket Tacos from Jezebel

                  Happy Thursday! Well after many hours of research, dozens of emails, and twice as many text messages we finally have our 30th birthday trip planned! Colleen and I are heading to Miami with the original Thursdays girls, Emily and Kate. Since none of us are really Miami kind if girls, we've decided to fully embrace the trip and really get down with the city. It will be kind of like when my friends from home dress up for the Indy 500 and wear cut off jean shorts, fake mullets, and drink exclusively Coors Light. After all, if you can't beat them, then join them, right? In all seriousness, I am pretty excited to lounge by the pool, perhaps strap on a pair of gold heels and go dancing, and explore the enticing world of Cuban food that I've heard so much about.  Then half way through the week, I'm off to Puerto Rico to meet Dave for our very first vacation. Ever since we clicked "confirm" on Orbitz, all I can think about is sunshine, a new bikini, cocktails, and feeling the sand between my toes. Heaven.
                  Until then, I'm going to do my best to embrace the bitter cold and continue to plug away at my New Years resolutions.  This week I'm trying out this recipe that I shot for an article at DailyCandy featuring one of the best Kosher restaurants in town, Jezebel.  Let me just say that I am indeed not Jewish, have no interest in keeping Kosher (or any other regulation on my diet), but would go to this resaurant any day of the week. So in honor of my New Years resolution to try at least one new recipe per week, I'm going for these brisket tacos.

                  Brisket Tacos with Apple Jicama Slawjezebel-IMG 1699
                  by Chef Chris Mitchell of Jezebel 

                  (makes 24)

                  What you need:           

                  For the brisket: 

                  • 3 tbsp. brown sugar
                  • 1 tbsp. kosher salt
                  • ½ tsp. ground cumin 
                  • ½ tsp. ground fennel seed 
                  • 1 tbsp. ground black pepper
                  • 2 lb. first-cut brisket
                  • 2 cup tomato juice
                  • 1 orange peel
                  • 1 cup rice wine vinegar
                  • 1 cup beer

                  For the slaw: 

                  • 2 granny smith apples with skin, juliened 
                  • 1 large jicama, peeled and juliened
                  • 1 medium red onion, sliced thin
                  • 3 limes, zested and juiced
                  • 3 tbsp olive oil

                  For the salsa: 

                  • 1 cups cherry tomatoes, rinced
                  • 1 jalapeno with seeds
                  • 1 medium red onion, chopped
                  • ½ bunch cilantro, roughly chopped
                  • ½ bunch basil, roughly chopped
                  • Zest and juice of 3 limes
                  • 2 tbsp. olive oil

                  What you do:

                    For the brisket: 

                    In a small mixing bowl, combine first five ingredients. Stir to mix.  Coat brisket with marinade and refrigerate for at least two hours or up to 24 hours. 

                    Preheat oven to 400° F.  Roast brisket uncovered for 30 minutes.  Reduce heat to 225°F and add tomato juice, orange peel, vinegar, and beer to pan. Cover and continue to cook for about 90 minutes or until meat begins to fall of the bone.

                    For the slaw: 

                    Combine all ingredients in a small mixing bowl. Stir to mix. Add salt to taste.

                    For the salsa:

                    Add ingredients to a food processor.  Pulse together, but leave mixture chunky.  Add salt to taste.

                    To assemble tacos: 

                    Lightly toast tortillas.  Add salsa first, then brisket, and top with apple-jicima slaw to each taco. Garnish with cilantro and lime juice. 


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