The Best B.L.T.

After tackling the task of making mayo (see here) I definitely became a bit obsessed. I craved that creamy tart mayo every day and wanted to spread it on everything! I also started thinking about all the delicious mayo creations I could experiment with. I have quite a list of mayonnaise flavors I would like to try including bacon infused mayo and black truffle mayo, but this basil mayo is certainly a new favorite. I tried to recreate one of my favorite sandwiches from a local café and I must say my sandwich was even better and I owe it all to the mayo!

BLT with Basil Mayonnaise

Ingredients

For the mayonnaise:

1 egg

1 teaspoon garlic powder

5 large basil leaves, chopped

1 Tbsp lemon juice

Pinch of kosher salt and fresh black pepper

1/2 cup canola oil

1/2 cup olive oil (not extra-virgin), or another 1/2 cup of canola

For the sandwich:

6 slices bacon

Good, hearty bread like sourdough or ciabatta rolls

1 large tomato, sliced into 1/4-inch

1/2 small head of romaine lettuce

Directions

1. Combine the egg, lemon juice, basil, garlic powder, salt, and pepper in a food processor or blender and purée for 15 seconds. While the processor is running, slowly steam in the oils.

2. When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes thick. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.

3. In a large nonstick frying pan, place the slices of cold bacon. Turn heat to low, and cook, turning once, for 6-7 minutes or until the bacon is browned but not too crisp. Remove bacon to a paper-towel-covered plate to drain.

4. Slice the bread, and toast on a griddle or under the broiler until light brown.

5. Slather the inside of the bread, top and bottom, with the basil mayonnaise; I was pretty generous with my spreading. Assemble the sandwich with a layer of lettuce, one fat slice of tomato, and 2 pieces of bacon. Cut in half with a serrated knife, and serve.

Makes 2 sandwiches (plus some leftover mayo)

Double Stuffed

Whoever came up with the idea of putting a cookie inside a cookie deserves a medal. I have done the Oreo inside a chocolate chip cookie thing before but this Oreo cookie creation is a whole other ball game. I could have eaten a whole batch of these they were so delicious and they would be even more perfect with some vanilla ice cream!

Cookies & Cream Cookies
Ingredients:
1  1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (8 tablespoons, 4 ounces) unsalted butter, at room temperature

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

12 Oreo sandwich cookies, broken into small pieces

Directions:

1. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
2. In a small bowl whisk together the flour, baking soda, and salt. 
3. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light in color and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. On low speed gradually add flour mixture, beating until combined. With a rubber spatula fold in the Oreo pieces. 

4. Drop 1 1/2-tablespoons of dough onto prepared baking sheets. Bake cookies for 8 to 10 minutes, or until the edges just begin to brown. Place baking sheets on wire racks and let cool for 5 minutes before removing cookies to racks to cool completely.

Yield: about 20 cookies

Cheesy Goodness

What is better than ooey gooey melted cheese for a mouthwatering little snack? This ‘dip’ is basically a pizza without the crust meaning you can dip whatever your heart desires. This is such a simple treat and definitely satisfied my cravings and warmed me up on a rainy afternoon!

Hot Caprese Dip
Ingredients:
10 ounces fresh mozzarella, chopped into cubes
2 roma tomatoes, seeded and juiced
3 tablespoons freshly chopped basil
Dash of garlic powder

Directions:
1. Preheat oven to 375.
2. Seed the tomatoes and squeeze as much juice as you can out of them. If the tomatoes are too juicy the dip will be a bit watery at the bottom.
3. In a small oven-proof dish, mix chopped cheese, tomatoes and basil to combine. Sprinkle the top with a bit of garlic powder.

4. Bake for 15 minutes and then turn on your broiler so cheese becomes bubbly and golden on top. Be careful when broiling as it’s easy to burn!

5. I served this with club crackers but any cracker or crusty bread would be delicious!

6. Eat immediately!

serves 2-4

CFDA Awards 2012

Last night the Council of the Fashion Designers of America honored fashion designers at their annual awards ceremony. I got the honor of working at this event two years ago during an internship and gawked at the amazing fashions and sky high models gracing the red carpet. Here are some of my favorite looks from the night.

Selita Ebanks in Herve Leger, Zoe Saldana, in Prabal Gurung, Mandy Moore, in Lela Rose, Rachel Zoe, in Rachel Zoe, Joan Smalls in Michael Kors, Doutzen Kroes in Sophie Theallet



Kate Bosworth, in Altuzarra, Sophia Bush, in David Meister, Hilary Rhoda, in Rebecca Minkoff, Lily Collins, in Marchesa, Candice Swanepoel in Valentino


 

Making Mayo

Mayonnaise is one of those things that just adds the extra touch to a sandwich, marinade or dip. I had been a bit wary of making mayonnaise in the past but a recent sandwich experience made me change my mind and I assure you, once you swap your store bought mayo with homemade mayo your life will be changed! The key to this tasty condiment is definitely the oil. Extra virgin olive oil gives it too much flavor so stick with more neutral oils like grapeseed or vegetable oil. There were a variety of recipes that I searched through, some calling for a whole egg and others for just an egg yolk, some with lemon and others with vinegar. I will certainly continue to experiment with other versions as I am hooked on homemade mayo!

Ingredients:

1 large egg

1 teaspoon freshly squeezed lemon juice

1 teaspoon salt

8 turns fresh ground black pepper

1/2 cup grapeseed oil

1/2 olive oil

Directions:

Combine the egg, lemon juice, salt, and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the olive oil.

When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.

Yield: 1 cup

Yum, Hummus

Hummus is definitely a go to dip, perfect for an afternoon snack or a party. Not only is it guilt free, it is also so easy to make at home and much better then store bought hummus. There are tons of varieties you can test out, but for now I just stuck with a classic garlic hummus. This healthy dip goes perfectly with some freshly made pita chips!

Classic Hummus Recipe

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained

2 cloves garlic, chopped

2-3 Tbsp. tahini (sesame paste)

2 Tbsp. lemon juice

2 Tbsp. olive oil

1/2 tsp. cumin

pinch of salt and pepper (to taste)

1/4 cup water (or the leftover chickpea juice from the can)

optional toppings: more olive oil, chopped fresh Italian-leaf parsley, paprika (or smoked paprika), and/or toasted pine nuts

Directions:

Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth.  Add in the water (or chickpea juice) and continue blending until it reaches your desired consistency.

Garnish with optional toppings, and serve or refrigerate.

Whole Wheat Pita Chips
Ingredients:

4 whole wheat pitas
2 tablespoons olive oil
sea salt or kosher salt

Directions:

Preheat the oven to 375 degrees. Using a knife or scissors, cut the pita into various triangles. After they are cut peel the two layers apart so the pita is thin. Spread pita triangles out on foil lined cookie sheets and brush each triangle lightly with olive oil. Don’t use too much oil or they will get soggy. Just give them a light brushing. Sprinkle with salt and bake them in the oven for 7 to 10 minutes or until crunchy.



Time to eat!