Archive for April, 2014

Unrecipe of the Week: Marbled Matzo Brittle

April 14, 2014

Here is a simple, yet delicious version  of the matzo brittle we have posted previously. It has all the properties of the perfect confection. It’s a little bit salty, a little bit crunchy and a little bit sweet. And did I mention it has chocolate? What’s not to love?

 

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Marbled Matzoh Brittle:

Line a large baking sheet with aluminum foil and cover it with parchment paper. If you skip this step, you will be scrubbing for a long, long time. Trust us on this!

Line the pan with sheets of matzo.

In a large saucepan, heat 2 sticks of butter, and 1 cup of brown sugar. Stir constantly with a wooden spoon until it comes to a boil and blends together. If it looks separated, keep stirring. Stir for couple of  minutes or so until it forms caramel. Pour the caramel over the matzo, and smooth it with a spatula.

Bake at 350 degrees for about 10-12 minutes until the caramel is golden in color, and bubbling. Don’t let it burn!

In the meantime, melt 1 1/2 cups of white chocolate chips. Place the melted white chocolate into a pastry bag. (see our tip for doing this here.)

Remove the matzoh from the oven. Sprinkle it with semi-sweet chocolate chips and allow them to soften. Use a spatula to spread the chocolate evenly across the matzoh.

Using the pastry bag  pipe the white chocolate in a zig zag pattern across the matzoh in both directions. Don’t be too worried about precision. Use a skewer, or the tip of a paring knife to smear the white chocolate, forming a marble effect. Alternatively, drizzle the white chocolate onto the matzoh with a spoon, and then use the above technique to marbelize it.

Sprinkle the matzoh lightly with sea salt.

Pop the pan into the refrigerator, and chill until the chocolate is firm.
Using a very sharp knife, slice the chilled matzoh into squares, and enjoy! (Don’t forget to share!)

photo: Spencer Jones for indigo jones eats

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Kitchen Tips Tuesday: What NOT To Microwave

April 8, 2014
Do you think they had a microwave disaster?

Do you think they had a microwave disaster?


While microwave ovens can speed things up in the kitchen, they can also lead to disaster. I actually ended up in the hospital due to  a freak microwave accident,  but alas, that is a story for another day.

Here are some things that should stay out of the microwave:

Metal should never be put into the microwave. Even the smallest bit can send plasma through your microwave, melt the metal, or in the case of aluminum foil, start a fire.

Many plastics are labeled microwave safe, but although those products themselves are safe in the microwave, they can give off unhealthy chemicals that are not safe for humans to ingest. Just. Say. No.

Hot peppers contain an ingredient called capsaicin, which gives them that hot, spicy flavor. Once microwaved, it also gives off a vapor that is unpleasant to inhale. Skip it, and use the stove.

It seems as though hard boiling an egg in the microwave would be a good idea, right? Wrong! The center of the egg gets very, very hot, the steam inside has no way to escape, and bam, you guessed it: they explode.

Have you ever had a microwave disaster? Tell us about it in the comments below!

photo: Glasshouse Images

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Overall Impressions

April 7, 2014

Overalls, once the go-to outfit of farmers and toddlers, has made it’s way into the fashion scene. This time around, they have a sexy, almost sophisticated edge, taking the workwear staple to a whole new level. Being a woman of a certain age, I’m fighting the urge to give this trend a try. But looking at these chic ladies, I’m thinking  I can rock this look. You be the judge:

Donna Karan sent these overalls down this runway for DKNY this spring, adding a polished blazer and trench coat to complete the outfit.

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A slim fit, high heeled booties and a great flyaway sweater give these overalls a casual, yet pulled together  sensibility.

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How chic is this women, walking through the Tuileries in Paris, with gold toed pumps, a clutch bag,and her red coat tossed nonchalantly over her shoulders?

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Leave it to Alexander Wang to pair a leather bra top with his white overalls. A little skin makes the look sexy!

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Blair Eadie of the style blog Atlantic Pacific is known for her ladylike chic. Her messy undo, pointy stilettos and red lips and bag give this outfit an air of sophisticated ease.

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Want to try this look yourself? Just abide by a few simple rules.

Overalls should be on the slim side. Nothing oversized or sloppy.

Add a touch of the unexpected, through accessories, makeup or a great piece of outerwear.

Roll the legs and add a chic heel.

Accessorize to the hilt. Shoes, bags and scarves play a huge role in upping the fashion ante. Keeping it chic is key.

Take a little extra care with your hair and makeup. This isn’t the time to get sloppy.

Keep the tops fitted, or go ahead and show some skin. Let the world know there is a woman under there.

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Unrecipe of the Week: Pasta With Seafood + Marinara Sauce

April 3, 2014

This is a perfect unrecipe for those of us lucky enough to live near a place to get the freshest seafood, pasta made daily, and even a homemade marinara sauce in a jar. For me, it’s a quick trip to Chelsea Market.

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I purchase freshly caught Atlantic shrimp and scallops at The Lobster Place, one of New York’s very best fish markets. I sear them with very little seasoning, as the marinara sauce from Buon Italia is full of diced garlic, rich red tomatoes, and slick with olive oil, which coats Rana’s homemade pasta beautifully.

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Sure, this can be done with commercially jarred marinara sauce, and dried pasta with acceptable results. For a few extra minutes

(ok, maybe 15 extra minutes,) you can create the sauce yourself. It’s that simple. It’s that easy. It’s that good.

Shrimp and Scallops in a Spicy Marinara Sauce Over Pasta:

Clean and devein shrimp, rinse scallops and pat dry. It is important to get as much moisture off of the seafood so it sears and browns.( I figure about 1/2 pound of seafood per person )

White garlic from Lomagne

Heat olive oil in a pan and sauté 3 or 4 cloves of diced garlic until soft. Place the seafood in a single layer in the pan so that each piece touches the hot surface. Don’t over crowd the pan. If necessary, do this in batches. Flip it and sear the other side. This should only take a few minutes.

This is our homemake pasta from a previous post.

This is our homemake pasta from a previous post.

Add a can or box* of diced San Marzano tomatoes and a liberal dose of salt. Add a little red pepper and lay a leaf or two of fresh basil across the top of the mixture. The leaves will wilt into the sauce naturally. Heat until the sauce starts to bubble, stirring to scrape up any brown bits from the bottom of the pan. Cook briefly, and serve over pasta.  Enjoy!

*canned tomatoes are a good news/ bad news item. They are healthier, due to the higher levels of lycopine than fresh tomatoes, but their acidity makes the chemicals in the can even more harmful. Whole Foods carries San Marzano tomatoes in tetra pack boxes, which is a much healthier alternative. If you can’t find them, you can use Pomi brand, which has always come in boxes.

photos: Glasshouse Images

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Tropical Sports

April 2, 2014

We don’t know which trend for Spring we love more: the athletic trend, or the tropical one. Why choose?
Adidas just launched a collaboration with Brazilian brand Farm, and the mix is pure genius. This is the kind of hybridization we can get our heads around!

Logo tank and running shorts:

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Iconic stripes and logo on a pineapple print!

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The look is  even starting to appear in street style: Tennis anyone?

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Sporty backpacks are back! How about an island style version?

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Kitchen Tips Tuesday: Knives

April 1, 2014

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Scraping the food from the cutting board with the knife is easy and efficient, but it also wrecks havoc on the blade. Try getting in the habit of using the other side of the knife for scraping, to avoid dulling the blade.

photo: Glasshouse Images

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