Recipes – The Goods

Gift Guides

Gift Lab: How to Make Cocktail Bitters

December 19, 2013

Research
I’m a devoted whisky (and occasionally whiskey) drinker and usually enjoy my Scotch like I enjoy the top shelf of my dresser: neat. But I was intrigued to see if bitters might prove an opportunity to salvage a liquor I’ve all but quit–rum. The recipe calls for a high-proof rum, so I picked up one of my favorite antiseptics, Bacardi 151. I also bought an aged rum (to test my bitters in later) that I was hoping might change my opinions of the drink. That rum, Plantation Grande Reserve (note the fancy pants name), was a vast improvement over any rum I could remember tasting (in either direction), in my younger days, so I was looking forward to a different experience, perhaps.

Bacardi 151? Hello old friend.

Hypothesis
I don’t think I’ve ever tried bitters before, but I’m coming in with a semi-open mind. I like bitter things. There’s something smart-sounding about the word “bitters.” As I have a general preference for straight alcohol, I’m not sure how much this will “add” to the experience, but perhaps since I’m less predisposed towards rum, it may make that drink more enjoyable. (Spoiler alert: I cheated and came up with this last line after the experiment.)

Experiment
Preparing the mixture is actually a good bit of fun, adding the composite spices and ingredients as if your high school science teacher were a part-time bartender. (I didn’t see you and you didn’t see me, Mr. Chard.)

Here I am masterfully peeling an apple and not cutting myself, the skins to be mixed into the jar of rum and spices. No blood! Easy enough.

The preparation requires a morning and evening shake of the mixture in its jar, which is a fun way to interact with your little blooming bundle of joy, and to appreciate the visual richness and beauty of the concoction as it does its thing. Eventually you’ll forget to shake it one morning and you’ll feel guilty for the rest of the day. Just let it go–it’ll be fine.

DAY 1 TEST
Finally, after a long and eager wait, 2 weeks are up and it’s time to open my present! Hold on there just a minute, bud–a few more steps before we’re ready for cheers. First we have to strain through cheesecloth (which doubles as gauze if you cut yourself peeling that apple earlier–try to use the clean portion).

The liquid is separated from the solid ingredients, which are placed on the stove to simmer with water then cool. This is a good opportunity to be extremely impatient, blow on the mixture, and just dump it in hot anyway. (Again, you’re probably fine.)

After cooling, we strain the mixture once again. OK, this is your exit solids! In the trash you go! We then get started on simple syrup (a sugar and water mixture that is heated and added in equal parts to the rum mixture). Add to dropper bottle then the big payoff.

I decided on bourbon because, well, I like bourbon and it seems to feature in a good number of bitters cocktails. I could make a cocktail, but I’d rather really taste the bitters here just to see how they work with the alcohol. A bit of bitters drip drop into some Buffalo Trace bourbon.

Unfortunately, it wasn’t doing it for me. Nope. Had I done something wrong? I don’t think so. Was it last Friday when I neglected to shake the bitters? Were they exacting their revenge? Nah – I don’t think bitters hold grudges (although they are called bitters…). I think it was just the combination. The iconic Buffalo Trace flavor now muddled into something indecipherable and a bit all over the place. I added a bit more but that just added to the confusion. My eyes saw the Buffalo Trace and my mouth was failing to compute.

Give up? No way. We’ll try again tomorrow.

DAY 2 TEST
New shirt, new day, new opportunity to drink.

Back on the saddle and off the wagon with something a bit more compatible, perhaps – rum. Yes, my aged rum would make a late-game, surprise guest appearance in a highly unscientific evaluation.

In one glass – straight aged rum
In the other – that same rum with a few drops of bitters.

This one makes sense. The rums obviously blend well, and this time I’m able to actually taste the spiced apple. Not overpowering, but definitely adds another dimension. Yeah – I get it.

Conclusion
I could see this enhancing a mediocre rum or allowing for a drinker to taste a decent one from a different perspective. I imagine you could mix into a number of different cocktails with different alcohols. (The instruction booklet names a few.)

The highlight for me though was the process. Enjoying a drink usually consists of nothing more than opening a bottle and pouring it. Occasionally this might involve stirring in a few extra ingredients–and sure–there are even bitters you could buy. But there was something very satisfying about the process; in the interaction with all the individual ingredients, in the ultimate unification of those flavors. There was something satisfying in the wait. Alcohol is one of those things that can take longer than anything to get right. We buy liquors that have been waiting for years, heck, decades to taste just right, then we sip them and they’re gone.

This kit represents the process, the time, the care that goes into a good drink. This probably won’t change my lineup of standby drinks or undying love of a good straight Scotch, but it was an interesting ride, I learned a bit, and I have something new to taste along with some of my old favorites. Nah, I ain’t bitter.

The Uncommon Life

Uncommon Personalities: Meet Sharon Chin

December 16, 2013

Sharon Chin, Uncommongoods Operations Team LeadMy hometown is…
NYC (Manhattan/Chinatown).

I’m inspired by…
Knowledge. I love to read and try to learn something new every day, whether it’s a new recipe (baking from scratch) modified to my taste and what I have on-hand to make it more nutritious (my specialty: yogurt wheat brownie* (see below)); or one of my other interests. I like to challenge myself and enjoy trying new things using my imagination and being creative.

My favorite thing about working in Inventory Transaction and Control is…
That it’s always a challenge and never boring keeping track of current top sellers, new items and what’s on sale (I’m also a customer). It lets me use my current skills as well as learn new ones and by working smarter I can get more done sooner and always be prepare for the unexpected.

My guilty pleasure is…
I don’t have any. I eat in moderation whether it’s sweet, salty or fried, just enough to satisfy my cravings. Yes, sometimes all in the same meal. Who says desserts have to be last?

Something that always calms me is…
Reading a good mystery (even better if it’s food-related). Always away from the crowds, usually somewhere along the waters or in a quiet niche at a park.

An uncommon fact about me…
I have perfect attendance, from school up to my current job here at UncommonGoods.

Working at UncommonGoods I’ve learned…
that every job is important no matter how small. I started as a seasonal cycle counter and learned the fulfillment and receiving process as a former Outbound/Inbound team member assisting as needed. Everyone has their own job to do and we are all part of one team. Also that sustainability is more than just recycling and composting.

Would you rather… Go on a dream vacation for two weeks, or spend five days with anyone in the world, but you must stay in your own neighborhood?
Go on a two week cruise vacation to Hawaii – island hop, try new dishes and absorb the culture/sights see and enjoy the great weather.

* Sharon Chin’s Yogurt Wheat Brownie recipe
Start with King Arthur Flour’s “Guaranteed Fudge Brownies” (aka “On-theFence Brownies“ because they straddle the Great Fudgey/Cakey Brownie Divide):

Sharon says: “My substitute makes it easier to remember as well. I reduce the butter since it has a lot of fat and can get expensive. I cut down on the sugar since I don’t like my sweets “too sweet;” and besides, the yogurt (I use it in cookie and quick bread as well) and chocolate chips already have fat and sugar in them.”

1 stick unsalted butter
1 cup packed light brown sugar
1 cup milk chocolate chips (I prefer Hershey’s)
2 large eggs (I use 3 if I want it more cakey)
1 (6 oz) container vanilla yogurt (adding yogurt keeps it moist – use your favorite brand)
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups flour (sometimes I use ½ all-purpose and ½ organic pastry flour (Arrowhead Mills brand) or ½ cup each of all-purpose, organic pastry flour and oatmeal (which adds fiber as well).

Step 1 is the same as above except that I add the chocolate chips to melt after the sugar is slightly dissolved and stir it all together.

Step 2 – Whisk in the eggs then add yogurt. Add salt, baking powder and flour. Stir until combined. Then follow the rest of the baking instructions.

The Uncommon Life

Gift Lab: Flip & Tumble + Wine Tote + Bentgo: A-leftovering we will go

November 22, 2013

Research

I hate waste. I’m really OCD about it. Disposable shopping bags, takeout containers, and water bottles really bug me. And yet, I do shop, eat on the go, and need H₂O. Thus was born my quest for the perfect personal food transport equipment.

Hypothesis

Our Flip & Tumble Reusable Shopping Bags are light and small and hold a lot. Sounds promising. Our BentGO Lunch Box is good looking. Most of its lunch-toting brethren are decidedly not. It’s also a good size, and except for the lids, microwaveable (for warming up, not cooking), and dishwasher safe. Also promising. Our Wine and Beverage Tote, with its tough canvas outer skin, seems a lot sturdier than fold-up plastic bottles I’ve used before.

Experiment

Step 1: Shopping.

This was mostly accomplished at the Park Slope Food Coop, of which I am an enthused member. A sustainability-minded organization since forever, the coop doesn’t give out shopping bags. Flip & Tumbles are perfect for shopping there. They weigh virtually nothing, open up in a jiffy (faster and easier than any shopping bag I’ve ever used), hold a lot, and are strong and sturdy. The even have a non-slip patch on the inside top of the shoulder strap.

Here’s how they look full of groceries.

Here are most of the ingredients, spread out. (The bags actually held a lot more than this.)

Step 2: Cooking.

I bought a spaetzle maker no less than 6 years ago, and until now, had never used it. Sound familiar, gadget lovers? I saw this recipe in the New York Times, and knew this was what would make spaetzle happen in my kitchen.

To round out the meal, I decided to make mashed sweet potatoes with lime and honey (the recipe calls them yams, but they are NOT; shame on you, Saveur!) with broiled grapefruit for dessert.

I put the sweet potatoes in a casserole dish and stuck them in the preheated 350 degree oven.

I then sliced the leeks and cabbage (separately) very thinly in the food processor. I melted a bunch of butter in a big frying pan and sauteed the leeks. But I forgot to take photos of all that, so you’ll have to use your imagination.

The savoy cabbage, sauteeing on top of the already-sauteed leeks.

Above is the mixed white all-purpose, whole wheat, and whole rye flour (yes, I ground it from the berries, here’s why), to which I added an egg and whole milk. It’s supposed to end up like cake batter, not bread dough, so you keep adding milk until it feels right. Because I used whole wheat flour, which the recipe doesn’t call for, I used more milk than recommended, because whole wheat flour absorbs more liquid.

My spaetzle maker in action, at long last. You pour the batter gradually into the white hopper which you then slide along the holey stainless steel part that’s straddling the pot of boiling, salted water. The dough slips through randomly, drops into the pot, and cooks very quickly, rising to the top.

It’s pasta…it’s dumplings….it’s spaetzle!

The recipe calls for thyme, which I conveniently have growing in one of my kitchen windowboxes.

Now it’s time for it to be topped with grated Gruyere cheese, put in a casserole dish, and baked. But wait–where’s that dish?!

Oh yeah, it was baking these. When I took them out, I didn’t bother cleaning it, because sugary, gooey sweet potato ooze can only improve a dish. I did mix it in, though, so it wouldn’t just burn on the bottom.

The casserole in a state of baking readiness.

The sweet potatoes, mashed with a fork and mingling with their new BFFs: butter, fresh lime juice, and honey.

20 minutes after being put into the 425 degree oven: Done.

Now for the broiled grapefruit. Easiest thing ever: cut in half, top with brown sugar (or not), turn broiler on, pop in citrus.

~An interlude, during which I eat this delicious dinner, and sleep. A new day dawns.~

The true and ultimate destiny of this food, of course, was being consumed as leftovers. I added some homemade kefir I put into a can that I’d fished out from the recycling and washed (see above re: “OCD about waste;” also, it was the perfect size), because I thought it would go well with both the casserole and the grapefruit.

Stick a fork in it–it’s done.

Step 3: A) Eating and B) Drinking

A) The spaetzle dish, like most casseroles, was even better the next day. It nuked up beautifully in its spiffy BentGO container. I ate it in about two minutes flat. No, I will not show you what that looked like. My mother might be reading this, and it would make her cry to see that all those years of table manners lessons were wasted on me.

B) The Wine and Beverage Tote, alas, was filled only with water, because I was at work. (You think I can write all juiced up? No. I leave that to pros.) For purely scientific purposes, I did fill it with wine the night before. Miraculously, it holds an entire, normal-sized bottle, though you have to make sure the bag is poufed out all the way while (carefully) pouring. I recommend red wine, because the Tote isn’t insulated, so the wine will be at room temperature before long.

I really appreciated its sturdy canvas exterior, because it freed me from the nagging worry that something sharp in my bag might gouge it. If there’d been red wine inside, I would have appreciated it even more–no, not because of the alcohol; because of the potential for mess. (OK, the alcohol, too.) Note that I swapped out the original petite black carabiner with a larger one of my own, partly–but ONLY partly, I swear–because mine is pink.

Recipe links:
New York Times: Rye spaetzle gratin with savoy cabbage, leeks and caraway
Saveur: Mashed sweet potatoes with lime and honey
TheKitchn: Sweet and smoky broiled grapefruit

Gift Guides

Gift Lab: How to Make Grilled Cheese (in the Toaster!)

November 15, 2013

Research
I love a good grilled cheese. The gooey goodness inside reminds me of childhood meals, always paired with a tomato soup, of course. I first saw the Toaster Grilled Cheese Bags and thought it would be a fun, and super easy, way to make that delicious, buttery comfort food. I’d never heard of such a product before. How simple – just put it in a toaster! I’m, however, familiar with the iron-grilled cheese approach…enough said. In comparison, that ironing approach is quite barbaric.

Hypothesis
Given my experience with toast and grilled cheese, I suspect that the sandwiches will be nice and melt-y. However, the warm buttery flavor (that is signature to anything cooked with butter on a frying pan) will be missing.

Experiment
Step 1: Checking out the goods
The Toaster Grilled Cheese Bags are very different than I expected. They’re a silky-papery material. Very tough and pliable. So far, I’m impressed. Three bags are included in the package (wish it was four for those 4 slotted toasters). The grilled cheese in the picture looks really delicious – nice and golden.

The Ooma Bowl
I love the clean and colorful look. It’s meant to easily fit into the hand for holding. Overall, the style gets two thumbs up from me. The bowl may also serve as a nice pet food dish? Food on the left, water on the right.

Step 2: Assemble the ingredients
For my experiment I’m making 2 recipes.

First: The Classic. Simple and to the point; white bread, sharp cheddar.

Second: Italian Craving–Featuring the Ooma Bowl. Yummy take on the classic done Italian style. My plan is to cut the finished sandwiches into sticks and use to use the Ooma Bowl for easy dipping. Using mozzarella, pesto spread, fresh basil, and sundried tomatoes. For the dipping sauce I’m using my favorite marinara Rao’s Homemade (it’s the best; I highly recommend trying it).

Step 3: Get’m grilled
Attempt Number One:
The Classic. It was pretty simple to get them into the bags. It needed a little maneuvering, but nothing difficult. I have a nice toaster that accommodates bagels. After getting them bagged I put them in, I set the toaster to level 4 and set it into motion.

The end result was not what I was hoping for. Setting 4 didn’t cut it. The cheese didn’t melt, and the bread was not toasted enough. Compared to the picture on the packaging, my sandwich was a total fail. Try again…

Attempt Number Two:
OK, the setting was too low; I overcompensated by upping the game to a level six setting. Also, I was thinking I would try to add some butter to the bread in hopes of obtaining that nice golden buttery glow. I melted 2 tablespoons and brushed the outsides of the bread with a pastry brush. Drum roll please…

I got the taste spot on and beautiful melted cheese. However, I ended up with burnt bread. It didn’t taste bad, but charred is no good either. Also, the butter made the bags all greasy.

Attempt Number Three:
I completed my attempts with the Classic recipe and moved onto the Italian Craving. First things first, I washed the bags. They got greasy from the butter and the melted cheese. Washing was incredibly easy. I used a simple sponge with handle and hot water. I hand dried, but noticed that the bags held moisture. I didn’t have time to let them air dry, so I continued on with the sandwich making.

I made a total of 4 sandwiches; all of which came out a little darker than I expected. I’m not sure what’s to blame. My toaster setting, the moist bags, the butter; I really am not sure. What I do know is that the sandwiches were tasty. (The chef has to taste their food before it leaves the kitchen).

Step 4: Plate and Taste
Time to eat, drink, and be merry. As planned, I cut the grilled cheese into long strips and placed them into the Ooma Bowl. I heated the sauce and added that to the smaller section. Et voila! A culinary masterpiece. (At least for moi, a simple cook.)

The bowl was easy to hold. Modeled by my fiancé (thank you for your help). Recommended for couch activities such as Sunday sports and Netflix. A delicious end to a full day of ingredient shopping and toaster cooking.

Conclusion
Did these match up to the classic grilled cheese? Not completely; however, they were 1. Easy to make and 2. Melt-y and tasty.

Lessons Learned:
1. Don’t apply butter before toasting! It may be good to apply after? Question for thought.
2. The bags need to thoroughly dry before the next use. I later washed, hand dried, and placed on the handle of a frying pan to dry.
3. Toaster settings are key; you need to find the right one. (I have yet to find the right one for my toaster.)

Photo Credit: Moi! Anna Moreno
Model: My fiancé Noah Perkins

The Uncommon Life

Mixtape Mixed Drinks: Wine (Not a Cocktail, but still in the Mix.)

September 15, 2013

I like cocktails, but I love wine a whole lot more. Nothing sounds better to me than pouring a glass of red wine into my new Mixtape Glass and playing these 7 feel good songs that gets me smiling (and, unfortunately for my neighbors, singing) every single time. I would title my mixtape mix: Keep Calm & Treat Yo’ Self (to a little wine). Some may call this the Lazy Girl Drink, and …I’m okay with that.

No time or just don’t feel like mixing a drink? There’s nothing wrong with a little fresh-from-the-bottle wine!

The Drink:
1. Uncork the Cabernet Sauvignon (or that cheap wine bottle you bought from your nearest bodega).
2. Pour.

The Playlist:
1. Part of This World – The Little Mermaid
2. Don’t Stop Believing – Glee Cover
3. The Way You Make me Feel – Michael Jackson
4. Quelqu’un M’a Dit -Carla Bruni
5. Dog Days Are Over – Florence & The Machine
6. Anything Could Happen – Ellie Goulding
7. Let’s Get it On – Marvin Gaye

The Uncommon Life

Mixtape Mixed Drinks: Dark ‘n Stormy Cocktail Recipe

September 14, 2013

A Dark ‘n Stormy is drink with a kick. It’s perfect for a rainy night, and so is this playlist.

A Dark ‘n Stormy in a Mixtape Glass is bright idea.

The Drink:
1.5 oz Gosling’s Black Seal Rum
Gosling’s Stormy Ginger Beer

Fill your glass with ice add 4 – 5 oz of Gosling’s Stormy Ginger Beer, and then top with Gosling’s Black Seal Rum. Garnish with a lime wedge (optional).

The Playlist:
1. Downeaster Alexa–Billy Joel
2. Fool in the Rain by Led Zeppelin
3. Bartender–Dave Matthews Band
4. Folding Chair–Regina Spektor
5. Ballentines–Aimee Mann
6. Cape Cod Kwassa Kwassa–Vampire Weekend
7. Pretty Girl From Annapolis–The Avett Brothers

The Uncommon Life

Mixtape Mixed Drinks: French 75 Cocktail Recipe

September 13, 2013

When I think about the music that goes with a French 75 I’m thinking jazz, I’m thinking cocktail party, I’m thinking sophisticated–but not too literal.

A French 75 is traditionally served in a Champagne flute, but that doesn’t mean it doesn’t taste marvelous sipped from a Mixtape Glass.

The Drink:
1 ounce gin
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
2 ounces Champagne

Add gin, lemon juice, and simple syrup to a cocktail shaker filled with ice and shake. Strain into glass, then top with Champagne.

The Playlist:
1. I Love Paris–Frank Sinatra
2. Over the Rainbow–Ben Webster
3. You don’t Know Me–Ray Charles
4. J’etais Une Fille–Camelia Jordana
5. Nightingale Sang in Berkley Square–Harry Connick, Jr.

The Uncommon Life

Mixtape Mixed Drinks: Creamsicle Cocktail Recipe

September 12, 2013

This creamsicle recipe is sweet, bubbly, and doesn’t require any actual cream.

A Mixtape Glass filled to the brim with Creamsicle is cool and sweet.

The Drink:
1 part vodka
1 part Cointreau
1 Part Cola

The Playlist:
1. In the Summertime–Mungo Jerry
2. Dimples–John Lee Hooker
3. Mas Que Nada–Sergio Mendes & Brasil 66
4. Summer Night–Sunlightsquare
5. Cherry Tree-Grand National
6. Transatlantic–Quantic

Older Posts

Newer Posts