Friday, August 31, 2012

What's Cooking This Weekend? Weekend of September 1-3, 2012

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Slow Cooker Carnitas

Happy long weekend, everybody! It's Labor Day weekend got plans? We're thinking of Latin American food, still pupusas, braised chicken, salsa, and corn tortillas. And I know I'll have a glass of this delicious rum punch in my hand come 5:00 today! What about you? Tell us what your plans are this fine holiday weekend! What's cooking in your kitchen? We're taking the whole weekend off, but still tune in over the weekend for an extra recipe or two!

(Image: Faith Durand)


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10 Kitchen Projects for the 3-Day Weekend

There's a 3-day weekend ahead are you going to waste the whole thing lazing by the pool and eating burgers? Soothe your conscience with one of these kitchen projects: Making homemade mozzarella, doing a quick and dirty deep-clean of the kitchen, sharpening your knives and get back to guilt-free laziness, pronto! Here are 10 of our best ideas for ways to spend a little quality weekend time in the kitchen!

EDIBLE PROJECTS
1 How to Make Homemade Mozzarella - Fresh mozzarella, for fresh tomato salads on Labor Day!
2 How to Make Perfect Pesto Every Time - Make a big batch of pesto and freeze it in ice cube trays (winter is coming, you know best be prepared).
3 How to Make Flavored Salts - Use herbs from the garden or smoky spices to start some jars of flavored salts (they make great hostess gifts).
4 How To Make Great Granola Every Time - Make a big batch of granola to fuel your workday and school morning breakfasts for the next month.
5 How to Make Kombucha Tea at Home - Curious about kombucha? This is a great time to start your first batch.

KITCHEN PROJECTS
6 How To Make a Chalkboard Menu Board - This cute chalkboard menu can be made in any size or shape, and it's a great way to remind yourself of your meal plans each week.
7 How To Buy and Season a Wok - Stir-frying is a great technique for quick fall cooking. Get yourself set up properly with a seasoned carbon steel wok.
8 How To Sand Your Butcher Block to Look Like New - Does your butcher block (or your cutting board) need some love? Great time to sand and oil it!
9 Weekend Project: Sharpen Your Knives! - Get your knives in shape for fall, by honing and sharpening them yourself, or taking them off to the knife sharpener's!
10 Weekend Project: Clean Your Kitchen in Five Steps! - 5 quick steps to getting your kitchen in holiday shape!

Do you have big plans for your kitchen this holiday weekend? Any other good ideas for putting a three-day weekend to use (other than relaxation, of course!)?

And more!: 10 Practical Ideas for Better Spice Storage

(Images: See linked posts for full image credits)


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The Best Drink Recipe to Close the Summer in Style: Bajan Rum Punch The 10-Minute Happy Hour

2012_08_30-IMG_6843.jpgWith all the fabulous Latin American food this week on The Kitchn I've been craving an equally suited cocktail. With a little digging and, I'll be honest, some taste-testing too, I found a great drink that stays with our Latin American theme and it's perfect for toasting the end of summer this Labor Day weekend. If you're into rum, rum drinks, or the history of booze in general you'll love this sip.

2012_08_30-IMG_6805.jpgWhen we talk rum it's inevitable Barbados will seep into the conversation. Considering its famed national cocktail is Rum Punch, and that almost 2000 rum shops polka-dot the mere 166 square miles of this country it's no wonder for many Barbados is synonymous with this sip.

Any guesses who is the biggest importer of rum from Barbados? You betcha it's the good ol' U.S.A. You may be familiar with the largest Bajan (Bajan basically refers to anything relating to Barbados) rum distillery Mount Gay. With documents dating back to 1703, this rum house's claim to fame is that it is the birthplace of rum!

The Barbados Rum Punch Formula
The drink is simple and singsong-y if you like a poetic drink. Take it from the locals; this little ditty is the perfect Bajan rum punch recipe:

One of sour, two of sweet
Three of strong and four of weak
A dash of bitters and a sprinkle of spice
Serve well chilled with plenty of ice

Which translates to the recipe below, but feel free to tweak the components to your taste.

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Bajan Rum Punch

makes 1 drink

1/2 ounce lime juice, freshly squeezed
1 ounce simple syrup
1 1/2 ounces dark Bajan rum (the older, the better)
2 ounces water
2 to 3 dashes Angostura bitters
Freshly grated nutmeg*

Stir all ingredients and pour over ice.

If making a pitcher-full, simply multiply the recipe by 8.

*Add a little fresh grated nutmeg if you like.

Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky.

More Rum: Best Liquors: What Is Your Favorite Rum -- and Why?

(Images: Maureen Petrosky)


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Mold Chocolate in Any Shape Using a Common Baking Ingredient

082912-chocolate.jpg Have you ever tried your hand at molding your own chocolate? It doesn't have to be a special occasion and there's no expensive molds required when you have a well stocked pantry. Want to see which three items you can use in your kitchen for perfectly molded custom sweets?

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1. Cornstarch
2. Powdered Sugar
3. Brown Sugar

For years I've used the first two items on this list almost exclusively when molding my own chocolates or candy. The TV show Unwrapped taught me that (well that and my Grandma), but recently we checked in with Hannah at Rise and Shine who is molding out of brown sugar as well.

All you'll need is a container to hold the cornstarch, powdered sugar or brown sugar and then you pack it in tightly. Next press any household object into the smooth surface and remove gently. You'll be left with a perfect little impression to fill with melted chocolate.

Great for making cake adornments, party goods or favors or just something special for your family the next time you all make it to dinner at the same time. Want to read more about how to get the job done?

Read More: Brown Sugar Casted Chocolates at Rise and Shine

Related: Make Chocolate Magic Shell Ice Cream Topping with Only 2 Ingredients

(Image: Rise and Shine)


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Are Microgreens More Nutritious Than Fully Grown Greens? The Salt

Microgreensthose young greens harvested when they're practically seedlings, and used primarily as garnisheshave long been rumored to pack a powerful nutritional punch. But now science is backing that up.

Researchers with the U.S. Department of Agriculture in collaboration with the University of Maryland, College Park have conducted the first scientific analysis of nutrients in microgreens, according to NPR's The Salt, and the results were very surprising:

The researchers looked at four groups of vitamins and other phytochemicals - including vitamin C, vitamin E, and beta carotene -- in 25 varieties of microgreens. They found that leaves from almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. But there was variation among them - red cabbage was highest in vitamin C, for instance, while the green daikon radish microgreens had the most vitamin E.

The full report can be found in the latest issue of Journal of Agricultural and Food Chemistry, and while the results are promising, studies are still preliminary. Are microgreens ever likely to push aside full-grown vegetables? Probably not. They'll never have as much fiber as a leafy pile of salad greens, but "if you throw a big bunch of microgreens on anything, that's a pretty good shot of vitamins."

Read More: Introducing Microgreens: Younger, And Maybe More Nutritious, Vegetables at The Salt

Related: What's the Deal with Microgreens? And How To Grow Your Own

(Image: Dana Velden)


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The GarlicCard: Grate Garlic Without Destroying Your Fingers Product Review

Item: GarlicCard
Price: $7.99
Overall Impression: A handy tool that grates the garlic, not your fingers.

For those who love strong, garlicky flavor, finely grating it is the way to go. Here's a tool that quickly and easily grates garlic (and ginger) without harming your fingers in the process.

The Review

Characteristics and Specs: Slightly larger than a credit card, the plastic GarlicCard comes in six colors: yellow, red, blue, green, pink, and black. Unlike the previous version, which was completely flat, this GarlicCard has a curved shape that makes it easier to handle.
Favorite details: The teeth are not sharp to the touch, so it's safer than using a metal grater. It's also very easy to clean.
Splurge-worthy? While not essential, it's a nice tool to have if you frequently grate garlic.
Good for small kitchens? The GarlicCard is small and easy to store.

There are a number of tools one can use to finely grate garlic, from a chef's knife to a garlic press or even a fork. I generally use a Microplane grater, but there have been a few times when I've scraped my fingers along with a clove of garlic or knob of ginger (ouch!). I also have a Japanese-style metal garlic/ginger grater but find the teeth uncomfortably sharp.

While testing the GarlicCard, I have appreciated how quickly it does the same job without any danger to the fingers. The sturdy, curved shape makes it easy to hold against a cutting board or countertop while grating. Unlike a lot of gadgets, this one's small and unassuming enough to store easily. Yet, personally, I still find it more comfortable to hold my long Microplane, especially when I grate garlic or ginger directly into a pot or pan. How much you like the GarlicCard might depend on your cooking style. One thing is for sure, though: it's remarkably easy to clean with a quick rinse under running water.

Have you used the GarlicCard?

Find It! GarlicCard, $7.99 at Chefini

Related: Whole, Crushed, or Minced Garlic: What's the Difference?

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.

(Images: Emily Ho; GarlicCard)


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Shrimp Tostadas & Peanut Butter Cookie Dough Frosting Delicious Links

2012_08_31-Links.jpgCookie dough frosting, Brazilian stew, and Mexican churros in today's Delicious Links.

Today's Delicious Links

Tostadas de Camarn Seco (Shrimp Tostadas) - Saveur.

Churros - Quinn's Baking Diary.

Brazilian Feijoada Stew - The Purple Calabash.

Chocolate Cupcakes with Peanut Butter Cookie Dough "Frosting" Recipe - Gimme Some Oven.

Do you have a delicious link to share?
Send us a link here!

Previous Delicious Links
2012_08_30-Links.jpg 2012_08_29-Links.jpg 2012_08_28-Links.jpg2012_08_27-Links.jpg2012_08_24-Links.jpg 2012_08_21-Links.jpg 2012_08_20-Links.jpg 2012_08_17-Links.jpg2012_08_16-Links.jpg

Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ... Spring Holidays: - Martha Stewart - Delicious Food Recipes - Arts ... expand Father's Day Quotes and Cards; Happy Father's Day; For the Dad Who Taught You Everything; For the Dad Who Knows You Best; For the Dad Who Has the Answer to ... Easy Recipes - KitchenDaily Easy Recipes with ratings, reviews and menus ... Hot on KitchenDaily: David Rosengarten: The Other Paella: It Solves All the Problems! Life's Simple Measures: Banana Bread Bars with Brown Butter Frosting Well, that weekend FLEW by! I can't believe it's Monday already, I feel like I just left the office on Friday. What the heck... But I guess that would ... Homegrown Beanes We have a busy week at the Beane house. String Beane will be going to music camp this week. He also has his final T-ball game followed by an end of the season party. Rodale Store - ABS DIET Get full access to all of the lifestyle-changing information from the best-selling books, plus online only content, decision tools, shopping lists, and more, including: Supper Club: Chocolate Peanut Butter Surprise Cookies Pin It I saw this post over at Sweet Pea's Kitchen, and realized that I had everything I needed to make these beautiful cookies for our Supper Club's ... Recipe: Mini Nutella Cookie Cups - Daisy Chubb's Tea and Treats ... New Recipe! Chocolate lover? Click on the picture below to check out the two-bite brownie style chocolate almond Nutella Cookie Cups! I just had a thought, and ... Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... Cookie Dough and Candy The Pioneer Woman Cooks Ree Drummond Before I post my next nutritious, delicious, real-food recipe, lets have a little fun! Remembering an easy, after-school cookie recipe I used to make in 1984, I ...

Spicy Recipe: Hot & Smoky Roasted Poblano Pepper Salsa Recipes from The Kitchn

2012_08_28-DSC_7434ED.jpgWhat is your signature salsa? Sara Kate brought us the deliciously smoky Lizano-style salsa yesterday, inspired by Costa Rica. Nealey turned to Georgia fruit for her saucy sweet and spicy peach salsa. Me, I try to keep salsa as simple as possible. Mostly because I am lazy in the sauce department, but also because I need something fast and easy in the moments just before the guests show up. What do I put out with chips? Something hot, something smoky, something that take 5 minutes to make, like this poblano salsa.

This salsa was originally a happy accident, an experiment with roasting peppers and cleaning out the fridge. It has a tiny handful of ingredients: peppers, tomatoes, and onion, with lime and salt for balance. Charring the peppers over the gas stove or under the broiler makes this more than the sum of its parts, however, introducing a smoky sweetness and depth to the salsa. Usually when you roast peppers for use in a dish you peel them afterwards, but I don't, here I leave the charred skins on.

And just in case the title doesn't make it clear: This salsa is hot. It's just the thing to serve a pack of people who genuinely love spicy food, or to dash over a plate of beans and rice for a tingle of spice and smoke, and the taste of real summer tomatoes sweetening the finish.

2012_08_28-DSC_7445.jpg

Hot & Smoky Roasted Poblano Pepper Salsa

makes about 1 1/2 cups

2 poblano peppers
1/2 pound tomatoes, cored
1/2 small red onion
1 lime, juiced, about 2 tablespoons
Chunky salt
Cilantro leaves, to garnish

Roast the poblano peppers over a gas burner (leave them directly on the burner grate and turn them occasionally), under a broiler, or over a gas grill until the skins are roughly blackened and charred. (See more instructions here on roasting peppers.) Set them aside to cool.

Core the tomatoes and chop them roughly. Roughly chop the red onion. Lop off the stems of the peppers, and put everything into a blender or food processor with the lime juice and a sprinkle of salt. Blend until combined. Add a few tablespoons of water if you wish to thin it out. Taste and add more salt if necessary.

Garnish with cilantro leaves and serve with chips, or over beans and rice.

More Salsa Recipes
Lizano-Style Costa Rican Salsa
Summer Peach Salsa
Tomatillo Salsa
Garlic Salsa Verde

(Images: Faith Durand)


How to Roast Peppers eHow.com When you roast peppers over high heat, their skins blacken and blister. Peel it off and you'll find a treasure below: sweet, tender flesh with a pleasantly smoky ... Spicy Black Bean Stuffed Peppers Can You Stay For Dinner? I like to stuff stuff. Chicken, turkey, tacos, bras, cookies, potatoes, brownies, bellies any old thing, really. Its almost always a fabulous idea (well, not ... Chipotle and Roasted Corn Salsa Recipe - Allrecipes.com Directions. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned ... Poblano Pepper Recipes A great collection of Poblano Recipes..... ... Ingredients: 2 c Tomatoes, canned, with juice 1 sm Onion 2 Chile serrano 1 pn Sugar Roast Peppers - How To Information eHow.com Homemade roasted pepper salad can be made right in the comfort of your own kitchen, so long as you have the right ingredients. Make homemade roasted pepper salsa with ... stuffed poblano peppers stuffed poblano peppers $6.18 recipe / $1.03 serving Whew, what a week... after having out of town visitors for the past four days, I am finally getting ... Lynda's Recipe Box: Creole Pork Chops and Spicy Rice - from Da ... Creole Pork Chops and Spicy Rice - from Da Cajn Critter Cookbook more please: Roasted Tomato & Poblano Salsa Taco Night at our house makes everyone happy. A table full of tortillas and toppings, the competition to build the perfect taco, the satisfaction of beef ... Stuffed Poblano Peppers with Chicken Sausage, Salsa, and Corn ... *Photos and Content Updated April 2012* Inspiration: I saw this recipe on Elly Says Opa a while back and have had it bookmarked ever since. Brandon and I love Mexican ... Salsa roja (roasted red salsa) One Particular Kitchen I eat a lot of salsa. A LOT. I am rather notorious for this, in fact. My friends boyfriend once innocently asked if I had anything he could snack on maybe some ...

Can You Help Me Find Better Reusable Grocery Bags? Good Questions

2012_08_28-Bag-GQ.jpgQ: I'm in the market for new reusable grocery bags. It's a 45-minute trip via bus back to my place and the bags I've had are either too heavy to maneuver those last blocks on foot, or begin to break easily.

I shop weekly so bags don't have to be large. Any recommendations for a grocery bag that can handle the perishable foods, my wallet and be comfortable on my hands?

Sent by Danielle

Editor: Danielle, Dana really loves and recommends this Mercado Market Bag!

Readers, what else would you suggest?

Next question?

Related: Why You Should Try Returning Old Shopping Bags Before Tossing Them

(Image: Dana Velden)


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Recipe: Strawberries with Chimay Chile Recipes from The Kitchn

2009_05_08-strawberries.jpgInvented by my stepfather, this fiery red concoction consists of strawberries, balsamic vinegar, and Chimay chile. Strawberries served with vinegar is nothing new, but the addition of chile powder adds a whole new dimension. It might sound a little strange at first, but the combination of sweet, tart, and spice is marvelous. As highlighted in yesterday's ingredient spotlight, Chimay chile powder is not too hot, but it provides just enough warmth to make things interesting.

Strawberries with Chimay Chile

makes 2 cups

1 pint strawberries, washed and sliced
1 teaspoon sugar
1 teaspoon crme frache or sour cream
1 1/2 teaspoons chile powder, preferably Chimay
1 teaspoon good quality, aged balsamic vinegar

Mix all ingredients in a bowl and let rest at room temperature for 10 minutes.

Serve as is or with an extra dollop of cream. Try adding it to a spinach salad, or serve over shortcake biscuits.

Related:
Recipe: Vinegar'd Strawberries With Crme Frache
Heidi's Macerated Berries with Balsamic Two Ways

(Image: Emily Ho)


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Throw a Paella Party! San Jose Mercury News

2012_08_30-Paella.jpgPaella is a Spanish dish primarily characterized by a saffron-scented rice cooked in a very wide, shallow pan with a variety of additions including chicken, sausage, seafood, and rabbit, and vegetables such as onions, peppers and beans. There are many types and many interpretations on the paella theme as it easily lends itself to improvisation. It's is also the perfect party dish, as demonstrated in a recent article from the San Jose Mercury News.

The article features the Oakland, CA restaurant Camino for inspiration, as they are featuring a paella special every Monday in August and September (except Labor Day). Camino chef/owner Russell Moore offers his thoughts on what kind of rice to use (with a controversial Japanese rice being his favorite) as well as tips for cooking paella over an open fire, as he does in his restaurant. Paella is perfect for hot weather, he says, recommending that home cooks build a fire pit outdoors and treat your guests to the theatre of watching you cook the paella, with beer or sangria in hand, of course.

The beauty of paella is that it needs a longish resting period before serving to finish cooking the rice, sometimes up to 45 minutes. This gives the cook a little more breathing space and an opportunity to mingle with guests. And while a paella pan is ideally suited to the task, cookbook author Diana Worthington says any wide, shallow pan would do just as long as it's not cast iron (too hot) or nonstick (prevents the characteristic crust from forming on the bottom).

The San Jose Mercury article also has many photos of Moore cooking paella on his restaurant's beautiful indoor hearth; two paella recipes as well as a recipe for Figs with Burrata and Port-Balsamic; a recipe for sangria; articles on paella pans, the best rice and tips on how to throw a paella party.

Read the Article: How to Throw a Paella Party at San Jose Mercury News

Sur La Table is offering many paella cooking classes in their stores all across the US in September, as well as a nice selection of Spanish paella pans ($19.95 - $69.95), a paella cookbook (18.95), and saffron ($13.95) in stores and online.

The Spanish Table is another good source, with many authentic paella pans, ingredients and cooks on offer. They have stores in Berkeley and Milly Valley, CA; Santa Fe, NM; and Seattle, WA as well as an online shop.

Related: Mini-Paella! Summer Seafood Appetizer

(Image: Aric Crabb/San Jose Mercury News)


A blog about the San Francisco Giants - Home - San Jose Mercury News The Giants get back to real baseball tonight, which surely is a relief for an organization that has been surrounded by Melky Madness for 48 hours. Home - San Jose Mercury News San Jose Mercury News - breaking news, weather, traffic, shopping, sports, jobs, cars, homes and local events Agave Restaurant & Bar - San Jose, CA (408) 287-3395 "Been here Friday and Saturday night....both nights they had banda and/or a conjunto. You can reserve a table for your group if you're celebrating ... Homestead Make a FREE Website - Create a Website in Mins - Build ... Make a Free Website or Store! Create a Website in Minutes w/ our Award-Winning Web Design Software. Build Your Own Website & Find Customers Today. Google News Comprehensive up-to-date news coverage, aggregated from sources all over the world by Google News. San Mateo County Times - San Jose Mercury News Peninsula nonprofit ECHO shuts down The economic downturn and declining membership, spurred in part by societal changes, have forced ECHO -- which raised nearly $ ... News Fresh Daily All the top trending news of the day delivered to you continuously. Get your daily news at News Fresh Daily! U.S. News National News - Latest Headlines, Videos, Photos - ABC ... ABC News reports on United States politics, crime, education, legal stories, celebrities, weather, the economy and more Tri-Valley News: Dublin, San Ramon, Danville, Pleasanton, Livermore San Ramon: Officials identify second victim killed in I-680 crash San Jose Mercury News SAN RAMON--Authorities have identified the second of two people killed early ... Sharkspage - San Jose Sharks and local sports weblog Its amazing how six hours during a hot summer day can turn a team from pretender to contender, but San Jose showed its possible by announcing several signings ...

Jammy Biscuits, Easy Bite-Sized Snacks & 15 Ways to Eat Peanut Butter Friday Flashback

2012-08-31-FridayFlashback.jpgIt's time to squeeze every last tomato and ripe berry out of summer before cooler weather rolls in. From this time last year, we have an extra-pretty plum pie, a round-up of terrific end-of-summer vegetable recipes, and some delicious biscuits with jammy middles. Let's go!

PICTURED ABOVE, LEFT TO RIGHT
Perfect Biscuit Recipe: Grand Central Bakery Jammers
End of Summer Prune Plum Pie
Drink Recipe: Sparkling Rosemary Limeade
Shan's World Traveler Kitchen
15 Sweet & Sensational Ways to Eat Peanut Butter
Weekend Meditation: Instant Noodle Bowl Supper

NOT PICTURED ABOVE
Eggplant, Tomatoes, Corn: 15 Glorious Vegetable Dishes
Braised Beef Stroganoff with Pappardelle
Easy to Prepare Bite-Sized Snacks
Quick Family Meals: Savory Pies
Make Eggs the Star: 5 Incredible Edible Egg Nests
Beyond Muffins: 8 New Ideas for a Handheld Breakfast

Previous Friday Flashback: Cheesy Tomato Tart, Secret Banana Messages & 20 Great Lunchbox Recipes


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Tips for Downsizing To a Smaller Kitchen

2012831KN1.jpegSometimes you have to downsize, for one reason or another, to a kitchen with less storage and space. Here are some of the most important elements needs to keep organized and functional.

Downsized Kitchens
Apartment Therapy


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A Visit with Agatha and Erin of Ovenly: Sweet, Salty Pastries & Bar Snacks Maker Tour

Who: Agatha Kulaga and Erin Patinkin
What: Founders and owners of Ovenly
Where: Brooklyn, New York

If you live in New York and frequent one of Joe the Art of Coffee's nine locations around the city for your morning brew and breakfast, chances are you've tasted Ovenly's pastries. Of, if you've ever enjoyed a beer at the Brooklyn Brewery, you've probably snacked on one of their ridiculously delicious sweet/salty bar snacks. A chance encounter at a food-focused book club led these two former hobby bakers to start a food business together in the Fall of 2010. Fast forward two years and Ovenly now has a staff of 14, a brand new retail location in Greenpoint, and a growing number of big-time fans and clients...

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...from Stumptown and Joe to Coolhaus, the Brooklyn Brewery, and a few wineries on the West Coast. But that's just what happens when word gets around that these ladies have a food lover's solution to dry coffeehouse pastries and bland bar peanuts.

Ovenly's relatively quick success may not be a surprise to anyone who's tasted their goods (the spicy bacon caramel corn, for example, which is a bestseller, or the salted chocolate chip cookie, recently named by Eater as one of New York's 10 Best New Baked Goods) but it's still a remarkable fact given the company's humble beginnings.

After meeting at a book club (to which Agatha brought homemade pistachio cardamom cupcakes, which are now a part of Ovenly's sweets line), the ladies decided to meet and talk about starting a food business together. The initial conversations were all pie-in-the-sky brainstorming. "We'd go to each other's houses and cook, bake, drink, and talk about business ideas. We had so many different iterations of what we wanted to do," says Erin. Ideas ranged from starting a dessert night series (too trendy) to homemade pop tarts (too labor-intensive) before settling on bar snacks. Soon a friend of Agatha's asked them to provide the bar snacks for a new bar she was opening. But, the bar was also going to be a coffeehouse in the morning, so could they do breakfast pastries, too? Oh, and could some of them be gluten-free? "We did not know what we were doing," Erin says. But the bar opened in July, and Ovenly (still unincorporated) was born.

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The Caf and Kitchen

Agatha and Erin moved Ovenly into its new retail location (which sits less than a block away from the water's edge in Greenpoint, Brooklyn) in May of this year. The front of the space is a caf where customers can walk in and buy any one of Ovenly's signature pastries and a cup of Stumptown coffee. If they want to stay, they can have a seat at one of the caf tables by the wall of windows, and people watch for an hour or two. Behind the cafe, in the back of the space, is Ovenly's industrial kitchena large, long room befitting the size of their business now, but a far cry from where they started.

Two months after they officially started providing snacks and pastries to clients (all of which they were making in their own apartment kitchens and delivering on foot!) they moved into a caterer's kitchen, and later on to a kitchen in Red Hook, which was functional... though barely. Despite delivering to about 30 different clients by that time, the kitchen they were working out of "had no A/C, no ventilation, no windows, [and last summer[ the thermometer read 128 degrees," says Agatha. Their "saving grace" was that they were on the same block as Stumptown Roasters, who kept them going with unlimited cups of coffee. "I [actually] don't know if it was our saving grace, but it was the only thing that brought us joy in Red Hook," Erin says.

While they were slaving away at 16-hour days in the Red Hook kitchen, they said they frequently got emails from fans wanting to come and visit the space. So they knew they always wanted to be more than just a wholesale company. They wanted to have a "face" in the form of a retail space in the front as a way to engage with their community and their fans.

Thankfully, they didn't have to stay in that Red Hook kitchen forever, and this new spacewhich they did most of the work on themselvesaffords them (finally!) the opportunity to work on the business, since they have now have a cafe manager, a head baker, and a full-on baking team to handle the production. Now Agatha and Erin get to spend their days mostly focused on "the fun stuff," i.e. the research and development side of things. When they're not developing new recipes (which, Erin says, "usually starts with a cocktail") and offering taste test samples to customers, they're working on establishing more partnerships with other food brands and building their retail customer base.

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The Secret Sauce

What makes Ovenly's pastries and bar snacks so unique? Like all good things, it's about balancespecifically, the balance between sweet and salty. The black caraway shortbread (Erin's favorite) is made with dark chocolate and smoked sea salt. "It's really buttery, and not very sweet. The texture is perfect," Erin says. The Brooklyn Blackout Cake (Agatha's favorite) is made with their very own homemade salted dark chocolate pudding and the Brooklyn Brewery's dark chocolate stout. "Dudes love it," Agatha says. They also know what they do well... and what they won't do. "We don't do yeasted pastries. No croissants, no donuts, no biscotti."

And the bar snacks? What could be better with a cold beer than Old Salties, peanuts roasted in bacon fat and tossed with Worcestershire sauce and spices? Well, maybe the Spicy Bacon Caramel Corn, an addictive mix of organic popcorn, smoky bacon from pasture raised hogs, all covered with Brooklyn Brewery's Pennant Ale caramel.

The key is understanding your clientele. As Erin, says, "If you look at our two linescoffee pastries and bar snacksthose are two areas where the offerings are pretty limited [unless you're at an actual bakery]. Most of the coffeeshops don't have in-house bakers; they buy from other wholesalers. We're getting the clients we're getting because people want high quality pastries to match their small-batch roasted coffee. Our price points might be higher, but we all understand that we're bringing artisanal skills back into a product. It's a craft product."

And word-of-mouth is key: "We've just been lucky," Erin says. "I think our product speaks for itself, but I [also] think we've been pretty fortunate. People who like food seek out food, and we've been lucky to have an almost entirely word-of-mouth business."

The Business Plan

Unlike a lot of other small food businesses, Agatha and Erin didn't go the food and flea market route. Their only model from the beginning, as Erin says, was "Who's doing a really good job? Let's partner with them." That's how they ended up partnering with Joe, Stumptown, the Brooklyn Brewery, and Coolhaus. "When we first started, we turned down a lot of business because we had to be picky because it was only just us. So we kind of went with, well, who's going to be not just someone who can provide us with a lot of sales, but a good partner who will help us grow," Erin says. And those partnerships continue to be a key part of their business strategy: "We want to continue to partner with small roasters that are growing," says Agatha, "that have some sort of important place in the community, that are offering good quality coffee to people."

Their ideal partnership? Virgin America! "We really want to get our snacks on an airline," Agatha says.

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Agatha and Erin's Expert Advice to New Food Businesses

Given their success, I had to ask: what advice would they give to young food entrepreneurs just starting out?

Erin: We come from pretty modest upbringings. Something that I have learned about business is that it takes money to make money. Not every food company is going to have the fortunate luck to have an investor [which we have now], but if you have an idea that you believe in, that you think will work, and you have the confidence, I think it's okay to look to friends and family and people you know and say, 'hey, I have this really great idea,' and raise the money for it! That was a really hard part of our relationship. Someone offered us money, and it was 'should we take it,' because we were like, 'oh, we have to give up a percentage of the company.' But in the end there's no way we could have done what we've done without having an investor. It just never would have been possible unless you come from money or you have money, and we did not.
Agatha: The other key is to not just take money from anyone. It's more about people who are smart, who can actually help you grow.

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5 Quick Questions for Ovenly (Answered by Agatha)

1. Favorite online resources for your kitchen?
Cook's Thesaurus is a great online resource for ingredient descriptions, substitutions, pairings, and pictures if you have no idea what something looks like. Go to Fishs Eddy to find anything and everything for your tabletop. Love their jadeite cake plates! And Zingerman's is an incredible small business that is perfect for specialty items and food gifts.

2. The one thing you can't live without?
I can't live without my chisel, which I use for everything from chopping dark chocolate to breaking up brittle and caramel corn.

3. If you could spend a day with anyone, who would it be and why?
Neil Young. He has been my favorite musical company in the kitchen since I can remember. I'd like him to serenade me while baking.

4. What's in your Google reader?
I admittedly can't keep up with Google Reader anymore, but here are a few:

Eater
Hant Tula
Chocolate and Zucchini
T Magazine
Curd Nerds
Wilder Quarterly

5. If you won a million dollars, what would you do with it?
I would buy a farm and some fancy bottles of wine.

Visit Ovenly Online and Buy Select Snacks at Birchbox, OpenSky, and Samplr

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Thanks, Agatha and Erin!

Related: A Visit To Kumquat Cupcakery: Deliciously Sweet & Salty Mini Cupcakes in Brooklyn

(All images by Cambria Bold, except snack bag photos and the three thumbnail photos in the first gallery image, which are courtesy of Ovenly)


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