DIY: infusions

I know it's only Wednesday but I've got happy hour on the brain. So for this week's DIY project I am making Ginger Infused Vodka. Okay… I really started the infusing about a month ago but I am choosing to write about it today….

Infusing alcohol is insanely easy, fairly inexpensive, and deliciously rewarding! 

Step one -- What do I want my vodka to taste like? This can be the hardest part of the whole process! I've found it helpful to think about the ingredients that were in cocktails I have enjoyed in the past (in this case a ginger-y Pimm's Cup came to mind). Dry ingredients work best, so if you are choosing a fruit, make sure you pick one that you can find dried or that has a peel (i.e. citrus). 

Step two -- Purchase ingredients. When it comes to choosing the vodka, I am of the opinion that there is no need to splurge on a high quality brand (although I would go for organic or local if you can afford it). There is, however, some argument for getting a higher proof vodka (100 and above instead of 80) for reasons of stronger flavor and faster extraction. I haven't seen much of a difference but it probably depends on what you are infusing. Note: many liquor stores will not have the higher proof vodkas out on the shelves so you will have to ask for them. 

Step three -- Infusing. For a 1.75 liter of vodka I used a medium-sized piece of fresh ginger. Just combine the vodka and sliced ginger (with skin on), give it a quick stir, and store it in a dry, dark location. It's best to do the infusing in a glass container that has a tight seal. You can let it sit for 2 weeks to a month, depending on how strong you want the flavor to be, making sure to shake it every 2-3 days. The infusing time varies greatly depending on what you are using so make sure to do you research (there are recipes for almost any combo you can imagine online). Fresh herbs should only be left in for a few days, where dried fruits, spices, or nuts can infuse for several weeks. 

Step four -- Strain and enjoy. Filter out the ginger with a fine mesh strainer or a paper coffee filter. Store in the freezer or give as a gift!

I've also dabbled with mission fig, basil, cinnamon, anise,  and basmati rice -- all to delicious success.

Winter Ginger Fizz: 

   2oz ginger infused vodka

   2tbsp rosemary simple syrup 

   Club soda

Boil equal parts water and sugar until sugar is dissolved and infuse rosemary sprigs in heated liquid for about 15minutes (with heat off) for rosemary simple syrup. Combine syrup and vodka in a cocktail shaker, shake it up, and serve toped off with some club soda. 

Glass is the new black

One of my goals for 2014 (ehem new year's resolutions…) is to continue to switch out my plastic goods with glass, metal, wood, etc.

My first act to meet said goal was the purchase of a new set of glass food storage containers. This set is made by Pyrex but there are plenty of brand/material options out there. Check out reusit to find what type of food storage vessels suit your soul.

A few tips: I chose glass because I like to be able to stick it right in the microwave but stainless steel is great too. Also -- if your containers do have plastic lids, be sure to not fill the food so high that it touches the plastic when the lid is on. That would just defeat the whole not-getting-plastic-all-up-in-my-food thing now wouldn't it?

So long plastic take-out container clutter! 

New beginnings

Paperwhites sprout up on my windowsill

The new year is a great excuse to take a look at your day-to-day habits and really think about the longterm lifestyle changes you wish to achieve -- as tacky as new year's resolutions sometimes seem.

This year I am giving myself a list of goals and I resolve to make a real effort to stick to them.

1. Compost -- I resolve to save my food scrapes and bring them to my local greenmarket each week to be recycled. 
2. mEAT local -- I resolve to only eat meat, fish, and dairy products from producers that pasture-raise their animals without all the icky hormones, chemicals, etc. This means no ordering from restaurants unless I know the source!
3. DIY -- I resolve to take on a DIY project once a week. 
4. Cook with friends -- now that I have gotten pretty good at making most of my own meals at home, I resolve to cook more with friends. It's easy to get lazy when we're all together but the few times we have cooked food instead of ordering, it has always been fun, rewarding, and less expensive.  
5.  Go glass -- slowly but surely I resolve to switch almost entirely from plastic to glass, ceramic, or metal. 

Most recently, I acquired a glass water pitcher (with kishu charcoal filter) and a set of glass straws. 

Let's do this 2014!

What are some of your goals?

In the kitchen: Chicken Stock

Making your own stock is very easy and relatively uninvolved.

Why bother?

1. Transparency - even when you buy organic stocks you don't usually know where the chicken is coming from. Making your own allows you complete control over the quality of ingredients you choose to put in it. 
2. Taste - you can adjust the sodium and flavor to your liking or to a specific recipe.
3. Money - buying a whole chicken may seem like a lot of money at first but you end up with a ton of chicken to eat and more stock than would come in the standard container you buy at a store. 

Ingredients: 

    1 shallot or onion

    3 stalks of celery

    2 large carrots

    2 bay leaves

    1 whole chicken*

*you can usually find one at a grocery store or at your local market - ask to have the insides removed if it grosses you out.

Steps:

1. Chop all veggies and begin to sautee on low in large pot (this can be done in a crock pot also)
2. When you start to smell the onion add the whole chicken (make sure insides are removed)
3. Add enough water to cover the chicken, cover, and cook on low for 45 minutes
4. Remove the chicken and let cool while keeping the broth on low. Once chicken is cool enough to touch, begin shredding the meat off, throwing the bones back into the stock once cleaned. 
5. Cook stock with bones for another 20 minutes and then strain out all solids.
6. Bottle the remaining liquid to freeze or use within a week!

It is up to you what you want to do with the chicken meat. Last night I happened to use 2 cups of the fresh broth and all of the chicken to make a pot pie but the options are really endless. 

Chicken salad, quesadillas, chicken soup, chicken casserole....

What would you make?

In the kitchen: shopping for food

Grocery shopping can be overwhelming. When you start to think about what is going into your body, that can get multiplied by ten...

UM...decisions!?

On my last trip to the store I counted 25 different flavors of coffee creamer. 25 FLAVORS! I couldn't even fit them all in this picture. If you always find yourself hovering in one aisle with the organic canned tomatoes in one hand and the less expensive store-brand in the other, know that you are not alone.

Here are some everyday tips that may help ease grocery store anxiety:

• Read the ingredients on processed foods - yes, this can be time consuming, but when it comes to deciding between an aisle long variety of options always try and go with the item that has the least amount of and most recognizable ingredients
• Shop local - of course if you are at the farmers market this is not something you really have to consider but you can still try to find things at least made in the US (if not in your own state) when at a conventional store.
• The less boxed or frozen items you pick the more money you will find yourself saving. Everyone needs a back up meal in the freezer for those busy weeks but try to do more from scratch - your wallet and your health will thank you!

If you are sick of the store all together, join my in my search to find the perfect CSA. I have toyed with the idea for the past few years but always seem to miss the deadlines (I have likely missed my chance on some already). 

This year is the year I am determined to buy a share! Please send any suggestions my way. 

In the kitchen: Fennel

Fennel, foeniculum vulgare

Fennel is one of my favorite cold weather veggies because of its fresh and unique taste.  After reading more about it today I also love it for its nutritional qualities.

Nutrition

Fennel is high in Vitamin C (ward off sickness in the subway) and fiber (I mean, I don’t think I have to stress the beauty of regularity). Even more awesome is the ‘phytonutrient compound’ fennel contains, anethole, which is responsible for its liquorish-y anise-y taste. Anethole has been cherished throughout history for being beneficial for the intestinal track, eyesight, breast milk production, and decreasing hypertension.

Yay for fennel!

Where to find

Fennel can generally by found in your ordinary grocery store year round. If you are eating it raw, I would defiantly suggest trying to find it at your local farmer’s market (usually available from late summer through the winter).

How to cut

OK, you have this bulbuls/stalky/somewhat cumbersome beauty on your cutting board… now what?

1. Cut off the stalks and part of the base. If you don’t feel like bothering with the stalks at all you can probably ask to have them removed at the market. Otherwise they can be used to flavor a stock. The dill-y looking tips can be a lovely garnish.
2. Set the bulb flat and cut in half (from the part where the stalks were).
3. Cut the halve into slices by laying flat and cutting perpendicular to the direction of the fennel layers.

Recipe

Ingredients

       1 bulb of fennel

    1 tsp of extra virgin olive oil

    ½ cup of shredded parmesan cheese

        salt and pepper to taste

    juice from ½ lemon

Instructions

1. Preheat to 350
2. cut fennel into slices, toss with olive oil, salt & pepper, and lemon juice
3. spread fennel on baking sheet and sprinkle with parmesan
4. roast for 20-25 minutes or until soft
5. serve with tips as garnish