Casual Friday: Bourbon Campari Punch (aka CamParty Punch)

campari-bourbon-punch-with-grilled-orangesIt’s casual Friday, people! You know the drill. We’re gonna talk booze, then we’re gonna waste time on the internets. Let’s do this.First things first, Bourbon Campari Punch. I don’t think I could be any more excited about this extraordinarily boozy batch cocktail. I know Campari is divisive—the slightly bitter infused liqueur isn’t for everyone—but I’m a die-hard fan, especially during the summer months. In fact, Campari and soda is my go-to weekend aperitif. It’s light and refreshing, and it always makes me feel like I’m on a sexy Eurotrip, which I obviously appreciate.Last August, I had my first Boulevardier, which is essentially a Negroni with bourbon instead of gin, and I instantly fell in love with the heady flavor combo. I created this c-tail with the Boulevardier base in mind, dressing it up with freshly squeezed orange juice, grilled...
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Just The Tip: How To Peel Ginger

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Happy Wednesday, friends.I trust everyone is recovering decently from the Memorial Day festivities? Maybe? I caught a 5:45am flight back from Maine yesterday, and it’s taking me a little longer than usual to get normal. I have consumed a borderline disturbing amount of kale in the past 24 hours though, so fingies crossed the magic kicks in soon.Given the short week, I thought we’d mix things up and do a special Hump Day presentation of Just The Tip, so that we can get casual on Friday with some summery c-tails. Cool? Thanks.In today’s episode, I’m showing you the quickest, most foolproof way to peel ginger. Put down the knives and vegetable peelers, peeps! All you need to remove ginger’s delicate papery, skin without wasting any of the usable root is…A SPOON!(I was going to say, “You have to watch the video to find out!” Then I realized there’s a spoon in...
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Spaghetti with Zucchini, Fresh Cherry Tomato Sauce, and Mozzarella

spaghetti-with-zucchini-cherry-tomato-sauce-and-fresh-mozzarella-pearlsBack in my Parisian days, I signed up for a wine course at Le Cordon Bleu in an effort to improve my (nonexistent) wine knowledge. Given my love of wine, I had very high hopes for this fancy class, and I liked to picture myself artfully swirling glasses while rattling off impressive tasting notes at future vino-centric events. (For whatever reason, the f*cking Catalina Wine Mixer comes to mind.) I even entertained some light fantasies of eventually running my own vineyard like Brangelina. The possibilities!However, my interest in oenology was quickly tempered when I realized that le programme involved a shocking amount of homework and weekly quizzes. Worried that such work would leave me with less time to actually drink wine and meet the Brad to my Angie, 23-year-old Serena said, “Non, merci!” and dropped out after the first class.I...
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Marinated Skirt Steak with Sweet Corn and Cherry Salad

Marinated-Skirt-Steak-with-Corn-and-Sweet-Cherry-SaladSummer is almost here, people, and this kid is very excited about it.Last summer was a blur of recipe testing for ze Dude Diet book, and I spent the majority of June-August hugging my air conditioner in between endless batches of DD chili and various game day finger foods. It wasn’t all bad (the chili and finger foods were bomb!), but the sweating and crying tight testing schedule didn’t exactly leave much time for my favorite warm weather activities or seasonal meals.So this summer, I’m determined to make up for lost time. For the next three months, I’m prioritizing being naked-ish, grilling, and eating as much fresh sweet corn as humanly possible. I will drink ice cold rosé, Instagram pictures of myself on inflatable swans/flamingos, and get sandal blisters from long walks in the summer air. I shall rock my...
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Just The Tip: How To Poach An Egg In The Microwave

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Happiest of Fridays, party people! There are lots of exciting things happening at Domesticate ME! HQ today—I’m testing wine slushies later—but I’m particularly pumped to kick off a brand new season of JUST THE TIP.(Sadly, I still haven’t managed to acquire the rights to 50 Cent’s “Just A Lil Bit” for the JTT theme song, but fingers crossed for Season 4...)I know it’s been a while since the last episode of JTT, and for that I apologize, but rest assured that there will be lots of new quickie kitchen tips and tricks coming your way every Friday for the foreseeable future. (I imagine you’re having an excitement freakout somewhere embarrassing right now, yes?) I thought we’d get the ball rolling today with a truly genius poached egg hack.If you feel slightly panicky about poaching eggs, trust me, you are not alone—I get all manner of poaching questions on the reg. How hot...
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Garlicky Shrimp Stir-Fry with Shiitake Mushrooms and Baby Bok Choy

Garlicky-Shrimp-Stir-Fry-with-Shitake-Mushrooms-and-Baby-Bok-ChoyI attended culinary school with a truly ridiculous cast of characters.Just to give you a general cross-section of the “eclectic” student body at Le Cordon Bleu Paris, there was…A Romanian dude who bought his uniform a size larger because he planned to “grow verrrry large during ze term.” He eventually got kicked out of pastry class for drinking heavy cream straight from a measuring cup.A Russian man who I secretly suspected was a Liam Neeson-type assassin. He rarely spoke and never, ever smiled. Not once.A Japanese girl who did not speak a word of French or English, cried in every practical class, and once stole my fish out of the fridge. (The stolen fish may or may not have been payback for the time I almost singed off her eyebrows with my blowtorch, but it was still uncalled for.)A French stud who caused all sorts...
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Domesticate ME!’s Dressings and Sauces

Domesticate-Me-Sauces-and-Dressings-IndexA couple of weeks ago, a friend texted me to ask if I could make all of the dressings and sauces on this site individually searchable. She explained that she sometimes likes to use one of my dressings or sauces for her own creations, but these recipes were hard to find unless she could remember the specific name of the dressing/sauce she was looking for and/or the larger recipe that it came from. For example, say she wants to make Rustic Basil Pesto from Goat Cheese Stuffed Chicken Breasts with Rustic Basil Pesto, but she only remembers it as “chunky, green garlicky sauce.” Searching “chunky, green garlicky sauce” in the archives doesn’t necessarily produce helpful results.I wanted so badly to be able to fulfill this simple request, not just because I like her (hi, Doobs!), but also because it was such a practical...
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Thai Red Curry with Shrimp and Rice Noodles

thai-red-curry-with-shrimp-and-rice-noodles-10I love Vegas.People are always surprised by this fun fact—probably because I appear super classy (riiiight???)—but my affection for Sin City is long-standing, and it runs DEEP. I’m tempted to tell you about all the childhood vacations I spent there, but that would take hours, and it’s possible that you’re only here for the curry. Just know that I watched the OJ Bronco chase at The Mirage, and I was lucky enough to see Siegfried and Roy pre-mauling. Be jealous.So, a few months ago, when Logan told me he was going to a conference in LV and asked if I wanted to make a weekend out of it, I jumped on the opportunity. Truth be told, I’ve been wanting to go to Vegas with the dude for years. Some people don’t like the idea of going to Vegas with their roommates,...
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Avocado Chicken Salad Lettuce Wraps

avocado-chicken-salad-lettuce-wrapsI had this post all planned out in my head.There would be an Avocado Chicken Salad inspiration story, deep thoughts on eating lots of green things after your Cinco de Mayo tacos and tequila, and a laundry list of potential #sassydesklunch recipe variations. It wasn’t exactly groundbreaking, but it was straight-forward, topical, and informative, as all good food blog posts should be(?).But I can’t write it.I just can’t muster the strength or enthusiasm to talk about my reasons for making this delightful avocado-based chicken salad right now because I went to see Bieber last night, and dear GOD, the kid broke my Purpose-loving heart. I’m 100% hot mess right now, and since I can’t think about anything other than my hangover disappointment/outrage, I feel compelled to share some feeeeeelings unrelated to chicken salad. To paraphrase one of the songs...
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Rosti Potatoes with Melted Leeks and Goat Cheese

Potato-Rosti-with-Melted-Leeks-and-Goat-Cheese-10I think potatoes single-handedly got me through “Cuisine Intermediaire” at Le Cordon Bleu, and for that, they will always have a special place in my heart.The way LCB works is pretty simple. Each lesson involves a 3-hour demonstration in a “classroom,” followed by a 3-hour practical in the kitchen. In the demonstration, a chef prepares multiple recipes, while the students observe and frantically take notes in preparation for cooking the same recipes themselves in the practical. The demo concludes with a tasting, and everyone must try each recipe so that they know exactly what it’s supposed to taste like. (Note: You are not allowed to have food allergies or dietary restrictions at LCB.) All of these activities are done while wearing a very sexy uniform and an even sexier hairnet.For whatever reason, the intermediate term at LCB focused primarily on fish...
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