Honey Dew Granita | www.acozykitchen.com

When I was a kid, softball practice might’ve been my favorite extracurricular activity ever. It mostly had to do with my love of gossiping with my friends, smacking a ball from time to time and using the $4 I begged from my mom to buy as much candy as possible before she picked me up.

I grew up in a household where everything awesome wasn’t allowed. No candy, no game consoles (this was such a big deal when I was a kid) and no junk food. This meant that when I when I went to the outside world I went ballistic. I made sure to play as many video games as I could and eat as much sugar as humanely possible. The concession stand was my heaven and a must-buy every time was a lemon-y Italian icy. Why this very American concession stand sold Italian icys, I’ll never know but I remember it being so ridiculously sweet and tasting faintly like fake-lemon. “Chemical lemon” is how I like to remember it.

Luckily I grew up and found real recipes for clean, fresh-tasting granitas, much like this one from Erin’s new book, Yummy Supper.

Honey Dew Granita | www.acozykitchen.com

Erin writes one of my favorite blogs on the internets. It’s full of beautiful photography, a friendly voice, someone who you’d hope would be your neighbor and friend, the type of friend who would share her best recipes with you. When I first visited Erin’s blog I didn’t even realize it was gluten-free.

The dishes that you’ll find in her book are ones that are naturally gluten-free; combining fresh food in smart and delicious ways. This dessert is no different. It’s refreshing, simple and ideal for the August heat.

Honey Dew Granita | www.acozykitchen.com

Today I’m giving away three copies of Yummy Supper! To enter do the following:

1. Leave a comment below answering the following question:

“What was the name of your first crush?”

Mine: Jake. I met him at the softball field and didn’t dare to ever speak to him!

Three winners will be chosen at random on Monday, August 25th at noon PST.

Honey Dew Granita | www.acozykitchen.com [click to continue…]

{ 103 comments }

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

I tend to avoid bringing up world events or politics on A Cozy Kitchen. Not because I walk around with rose-tinted glasses on but I honestly figure you get enough of that elsewhere. And plus, this is the place I created to celebrate fun and warmth; devoted to things like cheese, butter and corgis. But this week has been particularly rough and I’m finding it hard to muster up the energy to talk about Aviva throwing her leg across the table.

Robin Williams’ death made me so unexpectedly sad. If you know me, you know that me crying is a very common occurrence, but I was still shocked by how much I cried on Monday. I felt like I lost someone I knew; someone who had been there at so many different times in my life.

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

Also, the sheer irony in a man who dedicated his life to making so many laugh and yet was dealing with so many personal struggles, is just tragic. It’s a reminder that we really have no idea what’s going in other people’s lives and their own personal struggles are ones we aren’t always privy to. It reinforces my belief in trying to give people the benefit of the doubt.

Oh gosh and #Ferguson. Don’t even get me started. Good gracious. I can’t believe this is happening in 2014…yet I sort of can which is even sadder.

Hatch Chile Macaroni and Cheese | www.acozykitchen.com [click to continue…]

{ 23 comments }

Linguine with Clams | www.acozykitchen.com

I feel like I’ve told you about my obsession with the Amalfi coast and how all I’ve wanted to do recently is get on a plane, stay in an apartment overlooking the ocean, swim all day and eat all night. The dish that I’m guessing I’d eat copious amounts of is this linguine con le vongole.

Since there’s no trip to Italy in sight, I figured maybe making the dish from the place I’ve been dreaming about might make me feel better. It totally didn’t, but it did make for an amazing lunch so I figured I’d share it with you in case you, too, might be needing a dish to make you want to be in some place other than your desk/current location/grey cubicle, etc.

Linguine with Clams | www.acozykitchen.com

For this dish, I teamed up with McCormick Gourmet spices because it seems like I can’t really make anything without adding a bit of crushed red pepper flakes. They are staple in my house. A ramekin of them sits right next to the black pepper and salt. I add them to EVERYTHING.

Linguine with Clams | www.acozykitchen.com [click to continue…]

{ 12 comments }

Elote

in Sides, Snacks

Elote | www.acozykitchen.com

Simple things need care.

I’ve learned in the last few weeks that giving your corn headbands is a good idea. Husks look adorable still attached to corn; they just need some help being tamed so you can smash your face into the cob of corn. Headbands made of husks totally work.

I feel like I might make elote in a somewhat controversial way. A lot of people boil corn in espazote to give it a good flavor; but honestly I loooove raw corn so I say scratch the boiling step and just go straight to the grill. The juicy, fresh-tasting corn with the bits of char  are a winning combo. Boiling sounds like no fun at all. I think boiling on the scale of cooking options might be my least favorite, unless it’s boiled in butter or oil; but then it’s more like frying.

Other additions that must accompany elote? Lots of cotija cheese all crumbled, lots of lime wedges, crema or mayonnaise and ancho chile powder.

For the full recipe that isn’t really all that much like a recipe, hop on over to PBS Food

Elote | www.acozykitchen.com [click to continue…]

{ 9 comments }

Currant White Chocolate Ice Cream | www.acozykitchen.com

Vacation!!! Well, a min-vacation at least.

Tomorrow I’m headed to Sonoma for a friend’s wedding and I’m excited to leave L.A. for three days and drink lots of bourbon and maybe dance. I also have a tight dress I need to fit into and Ice Cream Week didn’t help at all. Also, Chipotle. I dunno what it is but since I practically cook all day, with most of it being sweet, all I want at the end of the day is SALT. Like, “Hi, I’ll take the kale salad with a side of salt,” or “I’ll take that piece of healthy fish and please season it a.k.a put hella salt on it.” It’s a part of my need for balance which in this instance backfires.

Currant White Chocolate Ice Cream | www.acozykitchen.com

There are currantly (someone told me to do that on Instagram and I couldn’t resist – so cheesy yet still funny!) like ten different flavors of ice cream in my fridge and this is the one I keep going back for. The white chocolate unexpectedly works. I usually don’t even like white chocolate but it’s really lovely.

The currant part is so pretty and pink. Dat color! It’s like cotton candy pink which is maybe my favorite shade of pink. And it’s tart! So dang tart in the best way possible.

Currant White Chocolate Ice Cream | www.acozykitchen.com [click to continue…]

{ 13 comments }

Mint Dark Chocolate Chip Ice Cream (w/ a secret ingredient for coloring) | www.acozykitchen.com

Today I’m very (what I like to refer to as)….#Hormotional. (And the hashtag part is important.)

Do you ever have friends who teach you things? A few weeks ago my friend Lara was talking about trying to buy a new home and all the pitfalls and hang-ups that come with that, especially in city like Los Angeles where property is ridiculously priced and everyone seems to have more money than you. After a phone call of bad news from her realtor, she hung up and decided to fix up her apartment. Not because she felt like she’ll be there forever, she still intends on moving, but she felt like if she was striving for something bigger and better, that maybe it’d be a good idea to feel grateful for what she already has. Asking, striving from a place of gratefulness.

I haven’t really stopped thinking about that conversation for a few weeks now. I’m not sure what it really means for me, but I know that every day I try and with that comes anxiousness and impatience. Two traits that aren’t the most admirable in myself and in other people.

Recently, I’ve felt like stopping for a moment to say thank you. Not necessarily to a specific person or thing but just in general.

Mint Dark Chocolate Chip Ice Cream (w/ a secret ingredient for coloring) | www.acozykitchen.com

So every single day, I’ve been taking mental notes of things that make me happy in the smallest ways.

Do you ever do this? It’s one part cheesy and one part absolutely necessary.

Mint Dark Chocolate Chip Ice Cream (w/ a secret ingredient for coloring) | www.acozykitchen.com [click to continue…]

{ 18 comments }

Cherry Ice Cream with Whole Wheat Crisp | www.acozykitchen.com

A few weeks ago I made creme brûlée. Do you remember this? Let me preface by saying that whenever I shoot my recipes, Amelia is right there because she’s always hoping and praying that I drop something so she can swoop in and eat it. She’s eaten A LOT of things normal dogs haven’t eaten. There was this one time a tortilla chip fell out of a bra (I was going through a rough time) and she ate it within seconds of it falling onto the floor. We’re best friends.

Anyway, so I poured a few teaspoons of sugar on to each custard and ignited the torch. Right when the flame started, Amelia went and bolted to the bathroom where she started peeing (sorry I said “peeing” on a food blog but it’s a part of the story!). I quickly realized that she is petrified of the torch. So, I put it away and haven’t brought it out since, but now I think she’s confused that the torch is the same as my camera. Whenever I shoot recipes and pull out my camera, she goes and hides under the couch.

I’ve tried everything: putting snacks next to the camera, placing the camera next to me to show her that look, it’s fine, it’s JUST A CAMERA! It’s times like these that I wish I was Cesar Milan. I’m not sure how to make her not scared of my camera. I don’t want her all stressed out, especially since I practically shoot recipes on a daily basis.

If you have tips, I’m ALL ears.

Cherry Ice Cream with Whole Wheat Crisp | www.acozykitchen.com

Today, we are continuing ICE CREAM WEEK with this Cherry Ice Cream with a Whole Wheat Crisp. It’s fruity, sweet and creamy with a salty, slightly sweet crisp topping. HEAVEN.

ALSO, a giveaway with Whole Foods Market! If you’ve visited your local Whole Foods recently, you’ve probably noticed the cherries. They’re insanely amazing right now!

This giveaway is for a $150 gift certificate. To enter, do this:

1. Follow A Cozy Kitchen on Facebook.

2. Leave a comment below telling me if you’re a dog person OR a cat person OR both (some people are both). If you don’t like dogs or cats, no judgement here!

A winner will be chosen at random on Monday, August 11th, 2014 at noon PST.

xoxo
Adrianna

Cherry Ice Cream with Whole Wheat Crisp | www.acozykitchen.com [click to continue…]

{ 253 comments }

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

ICE CREAM WEEK, SUCKASSSS’! It’s here.

I’m so excited to share with you a bunch of fun ice cream recipes. My hope is that you’re super sweaty and so over summer. Think of this like a reboot because we still have a month or so to go and I don’t want to hear anything about fall. I’m not ready, we still have ice cream to make/eat!

This has been the summer of beer for me. I’ve had a good amount of it–with most of it not being suitable for a float of any kind, except lambics, which are forever my favorites. (Remember last year when I made popsicles with cherry lambic?).

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

Peach and bourbon or whiskey is pretty much a no-brainer combination and I figured a peach-flavored beer and ice cream spiked with whiskey would be a sure-fire win.

If you’re unfamiliar with lambics, here’s a quick download: Fruit Lambics (because they’re not all made with fruit) are Belgium beers fermented with wild yeasts and bacteria. Often times, during their secondary fermentation time, fruit is added, i.e., peaches, strawberris, cherries, etc. The beer is tart and takes on the flavor of the fruit it’s fermented with. Think one part shrub and one part beer. It’s effervescent and very, VERY summer-y.

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

This ice cream is a dream. It’s creamy and balanced, slightly salty and the whiskey prohibits it from.

A few thoughts on ice cream:

1. I use this Cuisinart ice cream-maker. There are better ones out there, but this one is pretty economical, especially if you’re not making ice cream everyday.
2. I insist everyone get a digital-read thermometer. It makes ice cream-making SO much easier. No guessing as to when the custard is done!
3. I use these deli cups to store ice cream because they’re cheap and easy.
4. There’s a cute wooden handled ice cream scooper pictured, but I really love these sturdy ones.

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

Look at those little speckles of vanilla bean. INSERT EMOJI HEART EYES!

YAY FOR ICE CREAM!

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

Peach Lambic Float with Whiskey Ice Cream

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 1 1/2 pint of ice cream

Serving Size: 4

Ingredients

  • 1/4 vanilla bean
  • 1/4 cup white granulated sugar
  • 1 cup whole milk
  • 2 tablespoons brown sugar
  • 1/4 tsp salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3 tablespoons whiskey or bourbon
  • Bottle of peach lambic

Directions

  1. To a large bowl, prepare an ice bath by adding a heaping handful of ice cubes to a large bowl and topping it off with a few splashes of water. Set a slightly smaller bowl inside the larger bowl and place a sieve or strainer inside. Set the whole ice bath contraption aside.
  2. Add the vanilla sugar, whole milk and brown sugar to a medium saucepan. Turn the heat to medium and stir until the sugar has dissolved and the milk is hot to the touch. Whisking the entire time, add about 1/4 cup of warm milk to the beaten egg yolks. Return the egg yolk and milk mixture back to the medium saucepan and place over medium low heat. Cook the mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the custard appears thick and coats the back of a spoon.
  3. Pour the custard through the sieve into the bowl. Stir in the heavy cream until completely incorporated. Next, add the whiskey, stirring until completely combined. Keep mixing until the mixture is room temperature. Place plastic wrap on the surface of the custard, which will prevent the surface from creating a skin, and transfer to the fridge for 4 to 5 hours, until very cold.
  4. When the custard is cold, churn the mixture into the bowl of your ice cream maker, according to the maker's instructions.
  5. Transfer the ice cream to a quart container and freeze until the ice cream is firm, about 4 to 8 hours.
http://acozykitchen.com/peach-lambic-float/

[click to continue…]

{ 11 comments }

July Stuff '14 // www.acozykitchen.com

The first half of this month was maybe the worst two weeks of the year. Luckily things only went up from there and the last two weeks have been so much better; they’ve been full of lots of hope and better news. I’m still super deep in recipe testing for da book (aka The Year of Cozy) and am having lots of fun. Right now it’s all about Christmas cookies which is sort of strange considering I’m wearing nothing but tank tops and shorts.

The month kicked off with lunch at Gracias Madre with Kimberley and Gaby. I ordered the ginger ale thinking it was gonna be on the lines of like Canadian Dry and then this beautiful arrived and I was like WHOA!

July '14 Stuff // www.acozykitchen.com

I ate this delicious canele. It was full of these cute little craters.

July '14 Stuff // www.acozykitchen.com [click to continue…]

{ 13 comments }

Sour Cherry Hand Pies | www.acozykitchen.com

I’m having a moment with sour cherries. They never pop-up too much in LA. In Michigan, yes. But here, not so much. They’re pretty infrequent but OMG do I love them.

They’re the prettiest hue. Regular ol’ cherries, which I love, are usually much darker in hue, but sour cherries are the prettiest of pink. And their flavor! The perfect balance between tart and sweet. Sandwiched in between two pieces of flakey, buttery pie crust is a good move. A VERY good move.

Sour Cherry Hand Pies | www.acozykitchen.com [click to continue…]

{ 16 comments }