Author Archives: msshoescocktails

Best of S&C in 2009

Posted on December 31, 2009 | Leave a comment

Happy New Year! As we say goodbye, au revoir, arrivederci to 2009, we’ll leave you with a little recap of Shoes & Cocktails during the past year. According to WordPress’ snazzy blog stats feature, here are our most popular blog posts. Thanks for reading (and Google searching random things)!

Cake and punch — By far the most viewed blog post of the year. I’d like to think it was because of my bright, cheerful, sparkling Pomegranate Champagne Punch, but I think it was because of the colorful and festive rainbow cake.

Mojitos, Mo’ Problems — In 2009, we welcomed Miss Mojito to S&C! And, her tips for making a perfect mojito.

S&C spotted–Keds comeback — I can’t say for sure that Keds are replacing Chucks as the new hipster shoe of choice, but this blog post got a lot of hits.

The Brothers Voltaggio — I think my favorite Google search phrase is: “Is Michael Voltaggio married?” While S&C doesn’t have the answer to that question, you can read a lot about the Voltaggio Brothers in our Top Chef recaps and drink pairings.

One fine muddle — People like muddled cocktails, evidenced by the number of visits to our mojito and caipirinha blog posts.

P.S. We didn’t do a “Best of S&C” in 2008, but we did do a “Year in Review,” in case you’re curious.

Wishing you all the best in 2010!

posted by Ms. S&C

T’is the season–for clementines

Posted on December 30, 2009 | 2 comments

Ms. S&C thinks there’s a lot to love about clementines. Those perfectly small, round citrus, with a deep orange color, pack a lot of flavor. (Not to mention they are so easy to peel and seedless.) And, how irresistible are those boxes at the grocery store this time of the year? But, when you’re a family of two, how do you make use of them all? Ms. S&C is here with a few cocktail suggestions so those beauties don’t go to waste. Think of today as a two-for-one special!

That delicious box of clementines can be used for a number
of delicious cocktails

Cocktail Number One: Ms. S&C came across an inviting recipe for an Old Fashioned over at Metrocurean. She tested a few batches, made a few minor modifications, and couldn’t have been happier with the end result. The infused simple syrup is pretty fantastic, and all the flavors mesh perfectly with bourbon. To conclude, this is an awesome cocktail.

Clementina Old Fashioned
adapted from Jaleo, makes 1 drink

For cinnamon apricot syrup:
(make one day in advance, preferably)

dried apricots (approx. 6)
4 cinnamon sticks
Peel from one clementine
1 1/2 cups sugar
2 cups water

Combine sugar and water in a sauce pan and bring to boil. Simmer until sugar is dissolved. Add cinnamon sticks, apricots (1 apricot for each drink you plan to make) and clementine peel. Cook over low heat for 5 minutes. Let cool and stand for several hours, or overnight (recommended). Use any leftover syrup to sweeten tea, or for other cocktails.

For the cocktail:

1 clementine, segmented
1 1/2 ounces Maker’s Mark bourbon
1 tablespoon of apricot cinnamon simple syrup
zest of 1 clementine
A few dashes orange bitters

In a cocktail shaker, muddle apricot (from syrup) and clementine. Add bourbon, cinnamon apricot syrup, orange bitters and enough ice to fill a rocks glass. Shake well. Pour into a rocks glass and finish with a generous amount of clementine zest.

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Cocktail Number Two: Naturally, Ms. S&C has offered to make punch for New Year’s Eve festivities. Last year she whipped up a sparkling cherry sensation that was quite good. This year she plans to adapt a citrusy champagne punch from Epicurious. And, for Ms. S&C’s party purposes, this recipe will likely be tripled.

Sparkling Citrus Punch
makes eight servings

Ingredients:

1 cup white grape juice
1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 cup dry white wine
1/2 cup Cointreau, triple sec, or other orange-flavored liqueur
1/4 cup Cognac or other brandy
1/2 cup packed mint leaves
2 clementines, segmented
1 lime, cut into 1/2-inch pieces
1 lemon, cut into 1/2-inch pieces
1 bottle Champagne or other sparkling white wine, chilled

Stir together juices, wine, triple sec, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne. Garnish with clementine, lime and lemon pieces.

Happy New Year from S&C!

posted by Ms. S&C

2 Comments

Posted in bourbon, cointreau, fall/winter cocktails, wine

Tagged clementines, infused simple syrup, old fashioned, punch, S&C test kitchen

Ms. S&C’s holiday wish list–part 3

Posted on December 18, 2009 | 3 comments

Ms. S&C’s holiday wish list continues… Not all of Ms. S&C’s gift items have to be one-of-a-kind vintage-y cocktail ware, or shoes that would break any normal person’s budget. Sometimes, a simple mug of hot chocolate will do just fine.

When Ms. S&C visited Chicago a few months ago, she tried hot chocolate (at Rick Bayless’ XOCO) that changed her life. (You can read about it in one of her Top Chef blog posts).

Now, she is spotting specialty hot chocolate on menus everywhere, including in her own neighborhood. Artfully Chocolate, a funky little chocolate boutique in Del Ray, Alexandria, has quite the hot cocoa menu and mixes. And, they are a perfect accompaniment to their already incredible selection of gourmet truffles — in delectable flavors such as chipotle cinnamon and toasted coconut. The gift box of 4, 6, or 12 pieces is a perfect, perfect gift for your chocolate-lover!

Happy Holidays from S&C!

posted by Ms. S&C

3 Comments

Posted in fall/winter cocktails

Tagged gift ideas, holidays, hot chocolate

Ms. S&C’s holiday wish list–part 2

Posted on December 16, 2009 | 1 comment

The special occasion shoe. Ms. S&C can’t think of a better category of shoes to be on her wish list. The special occasion shoe is the polar opposite of Miss Mojito’s staple shoe, as these shoes are typically more unique, not so versatile, and not one where comfort is expected. And, they’re probably overpriced. Despite these underwhelming selling points, they are so much fun — and, usually worn at fun occasions, no?

Ms. S&C currently has an affection for gold shoes, especially when they’re contrasted with black tights (it can be quite a contrast, but a spectacular one). Here are a few of her personal faves for upcoming holiday parties, New Year’s Eve, or any festive event.

There’s a reason why the Kate Spade (left) special occasion sandal is named “Glamour.” This suede sandal, detailed with a patent trim and a gorgeous, grosgrain ribbon laced through the gold chain-link t-strap, is so feminine and so lovely.

Jessica Simpson (center) has a simple, yet eye-catching, cracked metallic d’Orsay pump with a mary jane strap. This is the most versatile pair of the three picks, and more importantly, the most affordable.

And finally, who could resist this other brilliant Kate Spade (right) peep-toe? The metallic sequins and the oversized, sculpted bow on the slingback make it sexy, glamorous, and almost fairy tale-esque.

Ms. S&C wants to know: what special occasion shoes will you wear for holiday festivities? Or, what shoes are on your holiday wish list? Share in the comments below!

posted by Ms. S&C

1 Comment

Posted in shoes

Tagged holidays, jessica simpson, kate spade, metallic, S&C wish list, slingbacks, special occasion shoes, t-straps

Top Chef Finale: Part 2

Posted on December 10, 2009 | 1 comment

We’re live and blogging the showdown between the Voltaggio brothers and Kevin, for the next Top Chef!

Top Chef’s best season yet, with finalists:
Michael Voltaggio, Kevin Gillespie, and Bryan Voltaggio

I just realized that Kevin is 26 years old. 26!!! Pretty effing incredible. But, I think it was the early balding that threw me off.

Tom and Padma introduce the three four course meal challenge [updated]:

First course – cook a favorite childhood memory
Second course – must use identical ingredients from a mystery box
Third course – cook anything, with any ingredient
Fourth course – must cook dessert

Jennifer’s back! And, Bryan gets her. Bryan has a superstar chef team.

Poor Kevin. Looks like he gets stuck with some duds (read: Preeti).

Michael V says he is a risk-taker and Bryan plays it safe. Bryan says he plays it smart.

The chefs’ moms visit! Sweet, but what’s this about? Highlight the sibling rivalry?

Nope. Tom throws them a curve ball. Chefs have to cook an extra course — they’re favorite childhood food memory.

Kevin has bacon in his dessert. Says he should get an award from the bacon council. Pork belly is also his main course.

Looks to me like Kevin takes the first round, with his down-home fried chicken inspired dish.

Michael V is the favorite for the second course/mystery box, with his sweet and sour dish.

Here comes the most critical course. This “original” dish should be the most representative of what these chefs would have on their menus. And, it looks like Bryan comes out on top.

The dessert course looks to be a toss-up between the Voltaggio brothers.

Usually these sentimental moments make me uncomfortable, but I loved hearing why these chefs think they should be Top Chef.

[Update] For a complete breakdown of each chef’s course, read Tom Colicchio’s blog post. It was impossible for me to keep up with each dish and the many, many ingredients. In the end, Tom says Michael won two of the four courses. His second course of Dashi-Glazed Rockfish, Sweet and Sour Crab Salad with Squash and Meyer Lemon, and his main course of Fennel-Scented Squab Breast, Pistachio Cassoulet and Textures of Mushrooms, were the best.

Michael Voltaggio’s main course of Fennel-Scented Squab Breast,
Pistachio Cassoulet and Textures of Mushrooms

——Spoiler Alert——

Amazing that this comes down to the two brothers. And, the winner is Michael?!?!?! Wow, I seriously thought it would be Bryan.

This was the best Top Chef season yet. Well done, fellas.

Author’s note: Blog post updated with pictures and links after the show.

posted by Ms. S&C

1 Comment

Posted in Uncategorized

Tagged top chef drink pairing

Top Chef Finale: Part 1

Posted on December 3, 2009 | Leave a comment

We’re covering this week’s Top Chef in real time, so be on *spoiler* alert. Part one of the season finale sends the final four cheftestants to beautiful Napa Valley.

Kevin tells us there is a Facebook page dedicated to his beard.

Guest judge is Micheal Chiarello — not sure there is anyone better to represent Napa Valley and the essence of California cuisine.

For the Quickfire, chefs must cook using grapes and all aboard the Napa Valley Wine Train.

Jennifer drives a 2000 Chevy, so she wants to win the high-stakes Quickfire and get the keys to the Prius.

Michael Voltaggio wins with his grape leaf stuffed with “couscous,” and vinegar glazed grape and scallop kabob. Nice job using all parts of the grape.

Eric Ripert is Jennifer’s mentor, and we love Eric Ripert over here at S&C.

For the Elimination Challenge, chefs are catering the annual “Crush Party,” to celebrate harvest, and can only use local ingredients. They are to cook two dishes: one vegetarian and one featuring a local protein. Kevin says he only uses local ingredients at his restaurant, so he’s feeling confident.

Michael V says he is preparing a perfectly cooked egg for his vegetarian dish. But, most vegetarians don’t eat eggs, right?

Aside: Padma is a gorgeous pregnant lady, but not sure I’m crazy about her “Crush Party” outfit. The cut-out dress and tall red boots–definitely more Vegas than Napa Valley.

When discussing the duck in Jennifer’s dish — Tom uses “ducky” as an adjective and Gail says “it is a real quacker.” All in a good way.

At Judge’s Table, Tom defends Kevin’s simple techniques and his vegetarian dish is called stellar.

All the chefs pretty much deliver on this challenge. No idea who will be sent home.

——-SPOILER ALERT——-

The chef who made most of the farmers market, let the ingredients sing (as Chiarello said), and wins — Bryan Voltaggio!

Uggh. Jennifer is asked to pack her knives and go. Sadness. All girls in Project Runway. All boys in Top Chef.

Great episode — can’t wait until next week!

posted by Ms. S&C

Culinary Olympics

Posted on December 2, 2009 | Leave a comment

We’re down to four chefs! Kevin, Jennifer, and the Voltaggio brothers — these chefs have been the strongest contenders from the beginning (and maybe in the history of Top Chef) , so no big surprise really. But over here at S&C, we often like it when things work out like they’re supposed to.

Later today, we’ll be *live blogging* part one of the finale. But first, let’s quickly recap the last episode where the chefs where challenged to create a Bocuse d’Or dish. A few comments:

I was so happy to hear Padma say, “Welcome back,” to Jennifer after tasting her seafood turducken-esque Quickfire dish of Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad.
What the hell is Michael Voltaggio’s problem? His arrogance is out of control. His comment, “The food Kevin cooks is what I cook on my day off.” What? He sous vides lamb on his day off? Really? What a jerk.
Who gets the gold medal this round? It was sweet justice that Kevin won the challenge with his simply-prepared-but perfectly-cooked lamb.

Kevin’s Confit of Lamb Saddle with Baked Asparagus
and Sherry-Glazed Beets

For the drink pairing — I’ll admit, I’m not getting too creative on this one. But I’m not sure anyone would drink anything other than red wine with lamb. Jordan MacKay, over at Chow.com, even says so. Check out his article, “Lamb and Red Wine: They’re perfect together.” His recommendation — Rhône reds (particularly Syrah) often have an earthiness that compliments lamb’s meaty flavor. Yet, Pinot Noir offers a fruity contrast that may be more interesting.

posted by Ms. S&C

Off to Prague

Posted on November 16, 2009 | 1 comment

Ms. S&C goes on the road — to Prague!

Attention loyal S&C readers, Ms. S&C will be taking a few days off (actually, more like a week and a half), as she and Mr. S&C are headed to Prague! We’ve got our trusty Rick Steve’s guide and the New York Times’ 36 Hours column, so we’re ready to explore one of Europe’s most beautiful cities (at least that’s what we’re told). What will we do while we’re there? Well, we’ll visit some castles, drink some a lot of Czech beer, look at Art Nouveau, and you know — just holiday.

While she’s gone, there may be an occasional Tweet or two (no promises, though). But, you’ll be in good hands with Miss Mojito. Miss M will be *live* blogging the season finale of Project Runway, on Thursday, Nov. 19th, so be sure to check it out! Live blogging is fun.

Na zdravi! (That’s “cheers” in Czech).

posted by Ms. S&C

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Tagged S&C on the road

Live with Top Chef–or–Nigella Says

Posted on November 12, 2009 | 3 comments

We’re skipping our usual Top Chef recap/drink pairing, and blogging about this week’s show in real time.

—————————–

I’ll start with the obvious — this has to be Robin’s week to go, right?

For the Quickfire Challenge — it is breakfast in bed with Padma and Nigella Lawson. Eli describes Nigella as a “modern, updated, less French version of Julia Child.” Kevin tells us that Gordon Ramsey named a turkey after her, so she is legit. I’ve always had a thing for Nigella — I think she is totally girl-crush-worthy.

Nigella calls Eli’s reuben benedict a “great hangover breakfast.”

Jennifer makes cream chipped beef. Interesting choice.

Least favorite dishes: Bryan — Nigella couldn’t cope with vanilla and king crab in the same dish. Robin — she was a little too “one note.”

Favorite dishes: Kevin’s steak and eggs and Eli’s reuben benedict. Eil wins. There’s no immunity, but he gets a nod in the next Top Chef cookbook.

For the Elimination Challenge — Padma says they will celebrate the “crown jewels” of Las Vegas – the Strip. It goes something like this:

Bryan Voltaggio: Mandalay Bay
Eli: Circus Circus
Michael Voltaggio: New York, New York
Kevin: Mirage
Jennifer: Excalibur
Robin: Bellagio

Michael Voltaggio says he will pay tribute to firefighters in his dish. Jennifer visits the “Tournament of Kings,” and says she has no clue what to do. Bryan Voltaggio visits the Shark Reef for inspiration, and buys his son a shark plush toy. I predict he is either going to rock it or go home this week.

I’m ignoring Robin. Kevin says a bunch of thoughtful sh*t about his take on food. Sounds like tropical oasis will be the focus of his dish. I love Kevin. Eli visits Circus Circus and appears to be confused. And, he’s kinda scaring me with his peanut, apple, popcorn soup.

Jennifer’s “sword and the stone” dish is not well received by Nigella. She says she is ready to be in “winch mode.” Yikes.

Judge’s like Kevin’s salmon, compressed vegetables and tomato water.

I don’t know why Robin even bothers to show her unusable sugar stained glass.

Micheal cooks a boneless chicken confit with a blue cheese dressing. Not sure about his firefighter connection, but the judge’s like it.

Bryan’s halibut has “fantastic balance” says Nigella.

Toby says that Eli, like most people who come to Vegas, “has gambled and lost.” It sounds like Jennifer may be safe.

At the judge’s table — Kevin, Michael and Bryan are the top three. Michael wins with his fancy take on the buffalo chicken wing.

Michael Voltaggio’s Boneless Chicken Wing Confit
with Curry and Blue Cheese Disc

That leaves Jennifer, Robin and Eli on the bottom. Nigella says: Every part of Jennifer’s dish was disappointing; panna cotta is “child’s play,” and Robin should have known how to make it; and finally, she would rather eat sawdust than Eli’s dish. I think I’m renaming this post “Nigella Says.” I could listen to her all night.

Wow. Robin does go. While I think she deserved to get the boot weeks ago, I’m not sure how Eli survived this round.

—————————–

For the drink pairing — since Michael’s inspiration was New York, so brooklynlager is ours. Brooklyn Brewery is one of our favorite beer makers. They have a great range of beers for you to fill your glass. Core brands include the brown ale, pilsner, pale ale, among others. Seasonal beers include their potent monster ale, black chocolate stout, oktoberfest, and more. Brooklyn Lager is their award-winning flagship beer. As with most lagers, it is versatile with food, and the fine balance of malt (for sweetness) and hops (for bitterness) make it a refreshing match for spicy chicken.