Garden & Gun | Bermuda

When Garden & Gun suggests a quick hop over to Bermuda to document the local scene for a summer travel story, there is only one option...pack your suitcase, find a cute assistant, and get on the plane!

The weather had plans of its own (all in all there were only 5 hours of sunshine to work with!) but the amazing views, healthy GF breakfasts, and colorful towns made the trip totally worth it. Favorite moments included a taxi-ride around the island that brought me unexpectedly to the hotel where my parents honeymooned, the steady stream of delicious meals courtesy of sous chef Paul Higgins at Marcus’, and the stunning water of Horseshoe Bay.

Pick up the current issue of Garden & Gun for the full story!

Eating In | Turmeric Tea

Spring is finally here and for a lot of us that means allergies and inflammation. If you're feeling me, look no further than this take on traditional golden milk by Monica Pierini. Turmeric is known for it's fantastic anti-inflammatory properties and it's such a treat paired with coconut milk! Happy sipping.

Food styling by Monica Pierini, props courtesy of Prophaus

Food styling by Monica Pierini, props courtesy of Prophaus

Serves 1

1 cup dairy-free milk of choice (coconut milk is best) 

1-inch piece turmeric, peeled and sliced

black pepper 

agave 

Bring coconut milk to a simmer. Add turmeric and simmer for 10 minutes. Pour through a sieve and serve with a pinch of freshly ground pepper and agave, to taste. 

Make your own variation by adding additional spices such as cardamom, cinnamon or clove.

Eating In | Forbidden Bowl

This is the sort of meal I love because it fits my own shopping habits. Instead of requiring a complicated grocery trip unto itself, I can use pantry staples like grains, eggs, and yogurt that I tend to always have on hand, making it a perfect stress-free, healthful choice. This recipe is the brain-child of my friend Monica Pierini, who is a fabulous food stylist, and an easy go-to meal that uses a few simple ingredients to tremendously delicious effect.  

Food styling by Monica Pierini, props courtesy of Prophaus

Food styling by Monica Pierini, props courtesy of Prophaus

Serves 2

1 cup forbidden rice

2 cups broth 

2 eggs

1/4 cup whole milk yogurt

1-inch piece turmeric, peeled and finely grated

salt and pepper

1/2 head radicchio or other chicory, torn into bite size pieces

4 tablespoons mixed chopped herbs such as chives, parsley, and mint

1 lemon, supremed

In a medium pot combine rice and broth and bring to a boil. Simmer on low for 30 minutes. Remove from the heat and keep covered for 10 minutes. Flake with a fork and set aside. In a medium pot bring enough water to cover the eggs to a boil. Add eggs and simmer for 6 minutes. Peel and set aside. In a small bowl combine yogurt, turmeric, salt and pepper to taste. Serve turmeric yogurt topped with rice, radicchio, herbs, lemon and eggs. Serve with additional salt and pepper. 

Eating In | GF Chocolate Chip Oat Cookies with Hazelnuts

Every food person I know is obsessed with Tara O’Brady’s recipe for Basic, Great Chocolate Chip Cookies. Their photogenic nature (roughly chopped chocolate and an adornment of flaky sea salt) is surely what drew me in and inspired me to play with creating a gluten-free version. And not that Tara’s recipe isn’t perfect as it is, but I wanted to go a bit beyond simply replacing the regular AP flour with a gluten-free one because, well, I like stuff in my cookies. So, I rearranged the flour measurements, used the King Arthur gluten-free mix (without gums) along with some oat flour, and added rolled oats and hazelnuts. My gluten-eating neighbors asked for the recipe, which I think is a good sign. Here it is:

Gluten-Free Chocolate Chip Oat Cookies with Hazelnuts

makes about 28 cookies

1 cup unsalted butter, chopped
2  1/2 cups gluten-free AP flour
1  1/2 cups gluten-free oat flour
3/4 cup gluten-free rolled oats
1  1/4 teaspoons baking powder
1 teaspoon baking soda
1  1/2 teaspoons kosher salt
1  1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces, semi or bittersweet chocolate, chopped (or chips)
1/2 cup hazelnuts, roughly chopped
flaky salt, to finish

Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.

Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Make sure the butter does not sizzle or bubble which means it's losing moisture.

In a bowl, whisk together the flours, oats, baking powder, baking soda, and salt. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until smooth. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate and hazelnuts until all of the ingredients are just combined.

Roll the dough into balls, about 3 tablespoons each, and arrange them on the prepared pans, leaving 3 inches between each cookie. (At this point you can refrigerate the dough, loosely covered, overnight.)

To bake, sprinkle each cookie with a bit of sea salt and bake until the tops are cracked and lightly golden, 12-14 minutes, rotating the pan halfway through. Cool on the pan for 2 minutes, the move to a wire rack to cool completely.

Winter Fruit | Parents Magazine

I love eating in season for different reasons, chief of which are a more delicious flavor and minimizing my carbon footprint. In winter in the Northeast, it's a bit tough with fruit of course--it's just not being grown nearby. In order to get my vitamins from real food, I'll make some concessions and eat things from a bit farther way than I do during the rest of the year. California and the South offer some of the winter fruit in this story I shot for Parents Magazine, which in winter is pretty much the best I can do! Check out the issue for more info on why these fruits are good for you as well as how to shop for and prepare them. Prop styling by Nidia Cueva and food stying by Jerrie Joy.

Amsterdam Favorites

I enjoyed four beautiful fall days in Amsterdam last month with my travel buddy, prop stylist Martha Bernabe. Here are some of our favorite discoveries, with captions below the images. (Definitely rent bikes--it's the fastest way to see all of the neighborhoods!)

From left to right, top to bottom: 1. Architecture along the canal, The 9 Streets // 2. Our room at The Hoxton (ps—they have the good coffee, from Lot Sixty One Roasters) // 3. Bar Bukowski (they have gluten-free beer!) // 4. Coffee at Ree7 // 5. Gluten-free date bars and other goodies at Pluk // 6. Bicycles in the 9 Streets // 7. Healthy lunch from SLA // 8. Architecture along the canal, City Center // 9. Picnic supplies from Marqt, enjoyed in Vondelpark // 10. The cozy bed at The Hoxton // 11. Croissants (not gluten-free!) from Petit Gâteau  // 12. Globes and plants in a window, City Center // 13. Pigments at Rembrandt House Museum // 14. The Rijksmuseum // 15. Dessert at Bak // 16. Tabletop goodies at Shuka // 17. Vintage clothing mixed with new stuff at The Darling // 18. Bike riding in Westerpark

Eating In | Winter Mezcal Cocktail

I've been making this cocktail a lot lately, given that winter is citrus season and given that I just really love mezcal. I thought I'd share it just in the nick of time for you to bust out the rosemary simple syrup, chill it, and mix these up for the Super Bowl tonight. They're totally going to show up your seven layer dip but trust me, you won't mind.

WINTER MEZCAL COCKTAIL
SERVES 12

2 cups mezcal
1 cup freshly squeezed clementine juice (about 9 clementines)
1/2 cup lime juice (about 3 limes)
1/2 cup rosemary simple syrup (recipe below)
2 cups seltzer
ice

Add first four ingredients to a pitcher, stir to combine. Top with seltzer and give a quick, light  stir. Pour into rocks glasses, over ice. Garnish with small rosemary sprig if you’re feeling fancy. (This recipe is in relative parts, so just change cup to jigger to decrease quantity.)

ROSEMARY SIMPLE SYRUP
MAKES ABOUT 3/4 CUP

1/2 cup water
1/2 cup sugar
2 rosemary sprigs

In a small saucepan, combine the water, sugar and rosemary sprigs. Stir over medium heat until the sugar dissolves. Increase the heat and bring to a boil. Bring heat back to medium and simmer 3 minutes. Remove from the heat and let stand for 30 minutes. Discard the rosemary and refrigerate in an airtight container, chilling thoroughly. Will keep in fridge for at least two weeks.