#100DaysOfFoodBlogging, Reviews

Feed Your Eyes: ‘Chef’s Table’ on Netflix

[This is post #030 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Now that most of your favorite network shows are wrapping up (some of them FOREVER), you’ll have a ton of television viewing time to spare over the next few months. Before you go insane and reach decision paralysis when deciding what to watch next, I ask you to look no further than your Netflix account.

In what has accurately been called the “the anti-cooking show,” Chef’s Table is more than worthy of consuming your new found spare time.

Brought to life by Jiro Dreams of Sushi director, David Gelb, the first season spans six episodes, each telling the story of a different world class chef. And although these aren’t necessarily household names or celebrity chefs as defined by current culture, their impact on food and even the world likely reaches further than a line of cookware and 10 seasons on Food Network ever could.

You get to know the chefs intimately and they truly are the stars of the show, each uniquely their own character, while also sharing a similar passion.

But that’s not to say that the food isn’t beautiful, because it is. You can easily mistake the series for an art documentary. In a good way.

Most culinary shows are filled with so much gluttonous food porn, you end up feeling like you need a cold shower to cleanse yourself of the residual butter, sugar, and bacon fat. Chef’s Table, however, is much more satisfying, as you’re left with an emotional connection to each chef.

Or as Gelb put it best in this Grubstreet interview: “Emotional food porn!”

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#100DaysOfFoodBlogging, Holiday

5 Essential Ingredients for a Mother’s Day Tea Party

Mother's Day Tea Party | getinmymouf.com

[This is post #029 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

It seemed like just yesterday that we were inexperienced tea party hosts. We had no clue where to begin and yet today we are certified Tea Party-ologists.

Actually, we just kind of guessed at what would make for a fun party based on blogs, movies, books, and Tina’s trip to London. The real secret is that there’s no secret and as long as you have good food, family, friends, and at least one dog everyone will have a great time. However, that seems like a cop out for a post, so here are 5 Essential Ingredients for a Mother’s Day Tea Party.

1.  Tea. If you forget the tea, then it’s just a regular party and your guests will become hostile, as they were expecting tea. Make sure you have more than one type and serve some hot, some cold. Everyone wins.

2.  Scones. We used this Barefoot Contessa recipe as a base for making cheddar dill savory scones and strawberry scones. I’m still not entirely sure how they’re different than biscuits, but since this is a tea party, biscuits are actually cookies. Get it? Good.

3.  Clotted Cream. Never had it before? Neither did most of our family, yet we easily finished off a jar. Here’s your mission: Find some, put it on a scone with jam, eat, then repeat 30 times or until you pass out.

4.  Sandwiches. In order to balance out all of the scones and clotted cream you’ll be eating, make sure to throw in some tiny sandwiches like chicken salad, egg salad, and/or cream cheese & olive tapenade. Guys out there might not be comfortable eating tiny sandwiches, but there is a nice perk. Come closer. Okay. Before the party starts, you’ll be hungry, but technically you shouldn’t be eating yet because not all of the guests will have arrived. Luckily, the sandwiches are tiny enough that you can usually eat one in less than two bites without a plate or napkin. No evidence and your hunger pangs will be calmed.

5.  Moms. It’s Mother’s Day, come on! They’re almost as important as the tea. Almost.

teaparty

Bonus:  Our last post, Mother’s Day Coconut Macaroons aka My Mom is Addicted to Coconut, discussed my (as the title would indicate) mother’s love of coconut and all things tropical. Completely unaware of that post my mom brought these tropical Jello bowls to the party:

Tropical Jell-o | getinmymouf.com

Too perfect.

Happy Mother’s Day!

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#100DaysOfFoodBlogging, Recipes

Mother’s Day Coconut Macaroons aka My Mom is Addicted to Coconut

Coconut Macaroons | getinmymouf.com

[This is post #028 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

I think if we search deep within ourselves we all boil down to one specific food that defines us as a person.

And sometimes the search doesn’t even have to be that deep. For example, my mom is obsessed with coconut. See, didn’t even have to think about it.

Coconut Macaroons | getinmymouf.com

If there’s a dish with coconut in it on a menu, my mother will find it. Then she will order it, eat it, and talk about how much she loved it until going back to get it again (most likely within a week).

Her perfect meal would likely consist of a virgin piña colada, coconut fried shrimp, coconut cake, and coconut macaroons. Yeah, two desserts. That’s how she rolls. Well, technically she rolls in a white Nissan…but it’s the same color as coconut flesh.

Coconut Macaroons | getinmymouf.com

You’d think that the coconut obsession would be a reminder of some tropical upbringing or vacations to the Caribbean, but since she didn’t grow up on an island or vacation in the Caribbean, that ain’t the case. In fact, she’s never even been on a plane.

Coconut Macaroons | getinmymouf.com

So, I believe the addiction to all things coconut is her way of bringing the island home. Because not flying has never stopped her from finding ways to experience a tropical lifestyle. Case in point: For over a decade, my parents’ room had a tropical theme. Tina and I spent about 27 hours on a 300,000 piece tropical landscape puzzle for them to hang on the wall, but we only made it about 1/4 of the way through it. It was the last puzzle I’ve ever taken part in.

Coconut Macaroons | getinmymouf.com

It’s a nice reminder that you don’t have to take flight to travel; all you really need is a kitchen and a good recipe. We’ll never be able to force her on an airplane (and I’ve tried) to take her to the caribbean, but we can certainly make her coconut macaroons for Mother’s Day.

Coconut Macaroons | getinmymouf.com

These macaroons are pure coconut. Nothing less, nothing more. And they taste like paradise.

Coconut Macaroons | getinmymouf.com

Coconut Macaroons

For the photos above, we used Alton Brown’s Toasty Coconut Macaroons minus the “toasty,” i.e., we didn’t toast our coconut beforehand. Nonetheless, they were still delicious. And speaking of delicious, Ina Garten’s Coconut Macaroon recipe is pretty much perfection. And, here’s a video of Ina making them, too. Thanks, Ina and Alton!

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Happy Mother’s Day to all the moms out there!

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#100DaysOfFoodBlogging, Recipes

Iced Mojito Latte

Mojito Iced Latte | getinmymouf.com

[This is post #027 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

I made a mistake last time we went to San Francisco. I did not go to Philz Coffee.

Why is this a BIG deal? They’re known for a Mint Mojito Iced Coffee. Doesn’t seem like that big of a deal to add mint, right? Well, unlike some other chains, this isn’t just a shot of coffee, splash of milk, and some mint syrup. Nope, you’re getting fresh mint leaves in your cup. And where mint syrup tends to taste like chewing gum, fresh mint leaves taste like mother earth is cooling you with her own breath.

Mojito Iced Latte | getinmymouf.com

The Mint Mojito Iced Coffee was what kicked off our elopement trip, as we had to kill some time before getting our marriage license from San Francisco City Hall. So, it’s possible the sentimentality of it is also playing a factor. Either way, it’s a freaking refreshing drink that should be the start of every trip to San Francisco.

We tried making a Mojito Latte a few times when we returned home. I think we might have used either a Keurig or a simple french press and it was good, but not Philz good. As such, we kind of gave up on making it.

Nearly two years later, I’m armed with some better ammo: An Aerobie AeroPress coffee maker, Monument Coffee Roasters beans, and an article about espresso cocktails.

Mojito Iced Latte | getinmymouf.com

That last one is interesting, as it talks about a small, yet growing trend of using the same methods and ingredients for standard alcoholic cocktails, but substituting the alcohol for coffee. So simple, yet so brilliant.

This made me realize how I could make the Mojito Latte even better: Use the exact method for making a mojito, including lime juice and freshly muddled mint.

That didn’t quite work…

The lime juice kind of takes over and kills the coffee taste and also curdles the milk. I tried a few times to make the lime juice work with varying amounts and different types of milk (like coconut), but it still wasn’t very good. I really didn’t want to skip on the lime element, as then it’s not a Mojito. It would just be a Mint Latte. I didn’t want a Mint Latte. I wanted a Mojito Latte.

Fortunately, the drawer of our cooking utensils was partially open and the citrus zester was peeking out. DUH. Lime zest. A hint of lime, none of the curdling power.

Alas, it was perfect! Okay, maybe not Philz perfect, but pretty close. Actually, it has been a couple years so it’s possible that this one is better than Philz (doubtful). Good thing we’re headed back to San Francisco this summer, so I can give it the proper comparison.

Mojito Iced Latte | getinmymouf.com

Iced Mojito Latte

Makes one glass.

  • 2-4 oz Strong Coffee or Espresso
  • 2-4 oz Milk
  • 6-10 Fresh Mint Leaves
  • Zest from half a Lime
  • 2 – 4 teaspoons Sugar or Simple Syrup
  • Ice

1.  Prepare your coffee as you normally would; I prefer the Aerobie Aeropress, but you can use whatever you like. The important part is that it should be as close to “espresso-strong” as possible. The range in amount is so you can adjust based on strength.  Let the coffee cool a bit while you prepare the rest of the drink.

2.  Add the sugar to a cocktail shaker, next the lime zest, then add the mint. Gently muddle the mint leaves to release the flavor; don’t work too hard, as the mint shouldn’t be torn to shreds.

3.  Pour in the coffee (it’s okay if it’s still a bit hot), about five ice cubes, and your milk. In that order.

4.  Shake it like a Polaroid picture, then strain into a glass.

No, this isn’t necessarily something you’ll be making at 6:30 AM on a Tuesday, but it’s worth the effort when you have time. Especially if you need a refreshing afternoon pick-me-up after spending six hours ripping up monkey grass and planing bushes. True story.

Still thirsty? Drink up our Grapefruit Cinnamon Simple Syrup and Soda recipe.

 

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