Hot off the grill!

The lovely ladies of Haute Papier love letterpress.  We also love to eat!  And it doesn't get much better than grilling come the dog days of Summer here in D.C.  That's why we were so excited to receive these grilling reminders from Chef Scott Jenkins at Extra Virgin:

  • Foods that will be barbecued should always be marinated in the refrigerator, rather than on the counter.
  • The healthiest way to barbecue your food is to place it in the center of the grill, and put the coals off to the side. This will keep the juices from the food from dripping onto the coals.
  • Cut the vegetables to allow for maximum surface area on the grill; this allows for easy turning and flipping with minimal slip through the grill grate. You can cut the vegetable down to a smaller size if needed when removed from grill.
  • Use the smallest amount of oil when tossing vegetables with oil spices before grilling. The oil coating the vegetables is what causes flash fire and leaves a black soot residue on your grilled vegetables.
  • Try and arrange the heat (whether that’s gas or charcoal) into two separate sections of the grill providing both a direct and indirect heat source. This allows you to move your food to a cooking section and resting section.
  • Providing a rest period is a secret key that is mostly overlooked. Allow for 5-8 minutes before cutting into any meats or vegetable when they come off the grill.

We're also excited to try Chef Jenkin’s special marinade for your next barbeque!  Here goes ... 

the marinade 
1 cup merlot
1/2 c soy sauce
1/2 c olive oil
1 tbs black pepper
1 tbs minced garlic
1 tbs fresh rosemary
1 tbs dry oregano
 
Mix all together and submerge your favorite beef or lamb and marinade for 3 hours; unbelievable flavor and ease. Adds a lot of flavor and tenderness to BBQ cuts from the butcher.

MilkBar Breakfast!

There's only one word for these suckers... obsessed!  I am, my husband is, our friends are... The bagel bombs from Christina Tosi and the Momofuku Milk Bar are incredible.  The mother dough that is the "bagel" outside is super easy to whip up in the KitchenAid and then the filling can be whatever you want it to be, though I've yet to venture far from the original of cream cheese, bacon and scallions...  You can order the book on Amazon at the link above for this recipe and a ton of my other favorites (chocolate chocolate cookie, candy bar pie, the list goes on and on!)

CSA Week 1: Greens, Greens & More Greens!

Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year.  We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we'll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce.  First up is this great saute I made using some of the greens we received this week. I'm a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum - not that I don't love them, I just try incorporate both fiber and protein into my diet at the same time - which is where the beans come in.  This recipe is satisfying enough to have as dinner - add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!

Recipe after the jump... Kale and Cannellini Beans

1 1/2 - 2 pounds kale, ribs removed salt and freshly ground pepper 1 small onion, finely sliced 1 1/2 tbsp olive oil 2 plump cloves garlic, minced pinch of red pepper flakes 2 tsp rosemary, chopped 1/2 cup dry white wine 1 1/2 cups canned cannellini beans goat cheese

Simmer the kale in a few tablespoons of water for 3-5 minutes or until just wilted.  Drain and chop leaves.

In a large skillet, saute the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes.  Add the wine and cook until it's reduced to a syrupy sauce.  Add the beans and kale and heath through.  Taste then season with salt and pepper to your liking. Crumble goat cheese on top and serve.

Enjoy!

 

Mother's Day Go-To Gifts!

Here's a quick sampling of my favorite Mother's Day go-to gifts!!  We're always so busy with the Spring wedding season and preparing for The National Stationery Show that, admittedly, this holiday sneaks up on me each year.  Many of these are easy to put together at the last minute and do truly touch the heart!  Oh and that last one I threw in there ... that's a big 'ole hint for my better half!

1... Mom's own stationery wardrobe.  Specifically from Haute Papier's letterpress and foil Bold & Beautiful collection.  The mix and match options are just too much to handle (in a good way of course)!!  2... A stunning bouquet.  We love all the inspiration we get these days from Pinterest and our local floral friends.  It's easy enough to grab unique silver bowl or vase at a estate or yard sale and fill it with a one-of-a-kind-touch-the-heart bouquet.  I'm not sure if she does individual bouquets or just events, but for a drop-dead gorgeous bouquet that you don't have to assemble, give our friend Holly of Holly Heider Chapple Flowers a call to see if she can put something stunning together for you!  Give her enough notice - this super mom deserves a ton of time off around this sacred holiday!  3... Photo books!  We love the photo books at My Publisher.  And they often have a give one-get one special.  I call that a win win!  4... Dinner for a week.  I'm a busy mom and dinner time can be quite hectic, but who says a few ready-to-go freezer meals or stocking the fridge full of family faves isn't a good option for that special mom in your life?  Think about all the meals she's put together for you over the years.  Why not let her take a week off dinner duty!  5... A professional house cleaning.  No explanation needed!