It’s that time of year that we celebrate the U-S-of-A with a big get-together, sunshine, cold beers, and a massive BBQ feast. I’ve polled the E+B Crew and some of our Maker pals to find out what some of their favorite side dishes are to accompany their hot dogs/burgers/ribs/tofu/chicken for Fourth of July!
Sonia, Etta + Billie’s Production Manager, loves a classic Grilled Corn on the Cob. Check out a few techniques for the perfect butter worthy corn-on-the-cob over at Serious Eats.
I love Jasmine’s (E+B’s Studio Assistant) pick for her favorite side – a pasta salad. This Mediterranean Orzo Salad is the perfect blend of crunchy, salty, savory, and 100% satisfying. Plus, you can put most of it together ahead of time and mix in the tomatoes, cucumber, and fresh herbs right before serving.
I love potato salad but I’m not a mayo fan (except in deviled eggs, egg salad, and tuna – I know, that makes no sense) so I’m always drawn to tangy, herb-laced recipes like this Chimichurri Potato Salad from Salt & Lavender. Yum.
When I think of ordering a Negroni, my mind is usually telling me it’s time to sit and relax. Take a load off, savor the moment, which is hard to do with a 1-year old baby boy! The Negroni is the perfect cocktail for these kinds of moods. They’re a bit bitter, strong, and subtly sweet. For one our favorite weeks at Etta + Billie, Negroni Week, I wanted to share some of the most interesting ways you can enjoy this iconic cocktail, where to get them, and also share some exciting E+B news!
Classic Negroni: Junior. Mission, SF
Located just a hop and a skip from my house, Junior is my favorite local spot to sit n’ think for a while with a good, herbaceous Negroni. The interior is beautiful, the colors are contemplative, which makes for the perfect environment. Here are the ingredients for the Classic recipe:
Classic Negroni 1 oz. Gin (my favorite is St. George’s!) 1 oz. Sweet Vermouth 1 oz. Campari Tools: mixing glass, barspoon, strainer Glass: Rocks Glass Garnish: Orange Peel Combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.
Kingston Negroni: Outerlands, Outer Sunset, SF
If you take the N-line outbound to the beach, through layers of fog, you’ll find this wonderful gem of a restaurant called Outerlands. Although they’re known for many things (like their amazing grilled cheese!), the bartenders introduced me to the Kingston Negroni, and now it’s my favorite place to get it. Using Jamaican rum instead of gin, I was pleasantly surprised by the rich, spicy combination. Definitely the kind of drink you want to have with a friend, savoring all the flavors of your Negroni and sharing deep conversation. Here are the ingredients for the Kingston Negroni recipe:
Kingston Negroni 1 oz. Jamaican rum (my favorite is Smith and Cross!) 1 oz. sweet vermouth 1 oz Campari Tools: mixing glass, barspoon, strainer Glass: rocks Garnish: orange peel Combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.
Mezcal Negroni: Hello Stranger, Uptown Oakland
Across the bridge, Hello Stranger is my favorite Uptown bar for a Negroni. On the weekends this place gets busy, but during the week you can always count on a mellow scene with great music. Honestly, what brought me to this place was word of their original creation: the Hell’s Belles Negroni. With earthy mezcal, herbaceous rosemary (they even torch the rosemary sprig!) this version surprised me in the best way. It’s an experience you must check out if you’re in Oakland. Here are the ingredients for the Mezcal Negroni:
Hell’s Belles 1 ¼ oz. mezcal (Hello Stranger uses Wahaka espadín) 1 ½ oz. Cocchi Americano Rosa ½ oz. Campari Tools: barspoon, strainer Glass: Old Fashioned Garnish: grapefruit twist, rosemary sprig Stir all the ingredients with ice to chill, then strain into an ice-filled glass. Twist a piece of grapefruit peel over the drink, then pierce the twist with a rosemary sprig and use as garnish. (Optional: Use a kitchen torch to flame the rosemary sprig until it smokes; extinguish the flame before serving.)
New Etta + Billie product: Negroni Soap!
Just in time for Negroni Week, I made a small batch of soap inspired by one of my favorite classic cocktails, the Negroni! It’s the perfect combination of sweet and bitter and a little boozy. Visit our Instagram page for more Negroni Week updates, as well as our website to purchase your favorite new cocktail soap.
They may not all believe it but guys need skincare too. Especially when it smells damn good and keeps their face soft and beard manageable. This will change your couch snuggling game. Etta + Billie Beard + Face Oil| $28
Keep his hot sauce on point with this collection of small-batch hot sauces from US-based indie food makers. Mouth Foods | $69.50
Our Cedarwood soap is equal parts fresh and woody, conjuring up memories of meals around the campfire. The perfect choice when you’re trying to wean your loved one off the Irish Spring. Etta + Billie Cedarwood Soap | $14
Does your dad love mixing up his favorite pancake recipe with solid tunes in the background? Not sure which record to get him? How about treating him to some quality time at your local record store? Grab a gift certificate so he can pick the perfect album to play during his next breakfast prep. SF pops hit up Tunnel Records + Beach Goods.
Whether you spell it DOUGHnut, DOnut, or call it something completely different (“Sfenj” in Morocco!), there’s one thing that pretty much the entire world can agree upon: we absolutely LOVE a puffed pastry. If you’ve been following Etta + Billie for a while, you know that I don’t hide my love for these pillowy miracles (see exhibit A).
So, in celebration of National Donut Day (mark your calendars, this amazing holiday always falls on the first Friday in June), I thought it might be fun to share with you all some “donuts” from around the world!
Morocco – Sfenj. These little guys are fried and sprinkled with sugar, or soaked in honey. The perfect Moroccan pastry for morning tea!
South Africa – Koeksister. These are made by frying the dough and then immediately dunking them in ice cold sugar syrup. Yum!
India – Vada. These can be made from dal, lentil or potato flours rather than wheat flour. Vada is always served with chutney. In North India: sweet & sour chutney. In South India: coconut chutney.
Iran: Zulbiā (aka Jalebi) – This is a Persian fritter that’s made in pretzel or circular shapes. These are made with Saffron syrup and Rose Water. Yes, please!
Czech Republic: Koblihy. Koblihy are usually filled with jelly or a vanilla custard. They’re so pillowy!
Latin America: Churro. No list could be complete without one of my favorite treats, the Churro. Although its origins are in Spain and Portugal, this tasty treat found its way through most of Latin America. Dip them in chocolate, stuff them with cream, or coat them in cinnamon sugar!
San Francisco: Dynamo Donuts. To bring it all back home, I just had to add a local favorite, and a staple pastry in the Etta + Billie studio: Dynamo Donuts. My favorite one is the Coconut Lime-filled donut!
Obviously there’re so many other types of donuts around the world, but hopefully you enjoyed how some different cultures love their fried doughy goodness. Have you tried any of the pastries we mentioned? Is there a different style of fried dough that you absolutely love? Let me know, I would love to hear about it!
Mimosas are arguably the perfect breakfast cocktail. And they are versatile! Simply combine champagne or sparkling wine with your favorite juice and ingredients. You can make your mimosa as unique as you are.
Mother’s Day is in ten days! May 12th celebrates motherhood and the influence of mothers in our lives.
The old school Mother’s Day celebrated the Greek mother goddess Cybele. The modern-day Mother’s Day in the United States was started by peace activist Anna Jarvis who thought a day should be set aside for all mothers because she believed a mother is “the person who has done more for you than anyone in the world”.
So what should you get for the person who has done more for you than anyone?
Here are some ideas:
Lavender Gift Set A floral bouquet of lavender to soothe and calm after a doozy of a day. Great gift for mothers of young children.
Local Food Tour Find a local food tour, tasting, or class in your area for a fun outing with your foodie mom.
Travel Kit A luscious gift for those roaming mamas! Choose your lip balm, body spray, and skin balm.
Organic Facial Sign mom up for an organic facial or massage. Organic facials are gentler on your skin while providing a deep clean.
Grapefruit CardaMOM Body Wash Turn her shower into a spa for mom with this bright infusion of pink grapefruit with a touch of cardamom. This body wash is sure to waken and revive.
Local Farm Box Splurge on a CSA of organic, clean, and seasonal produce straight from the farm for mom this Mother’s Day.
There are many things to celebrate on Easter, but one of my all-time favorite parts of the day is the incredible holiday brunch gathering. The kind of brunch you don’t see on a normal day. The kind that makes your eyes wide, mouth water, and sets your stomach growling!
Ready to be hailed brunch royalty? Here are some scrumptious recipes to put you on that pedestal:
French Toast Casserole
Flavorful and delicious, this french toast bake takes 15 minutes of prep the night before. Impressive dish, without the stress.
Brioche with Prosciutto, Gruyere, and Egg
Fancy will be your name after you serve your guests this open-faced fried egg sandwichon toasted, buttery bread. Top with your favorites like frisee salad, prosciutto, and add some pretty garnish.
The World’s Easiest (VEGAN) Sticky Buns
Soft, tender, and fluffy! These sticky bunsare perfectly spiced and loaded with pecans! This delectable treat gets better with each bite.
Apricot-Bourbon Glazed Ham
This tangly glaze by the one and only Martha Stewartcarmelizes into a gorgeous amber coat for a bone-in presentation that is sure to impress. Sweet, tart, and smoky, this ham is a stunning centerpiece.
Easter Brunch Cocktail: Lavender & Grapefruit
You can’t leave brunch without an impressive (but simple) Easter Brunch Cocktail. This drink is hard to mess up with only TWO ingredients! Lavender-infused vodka and grapefruit juice! Okay three ingredients – you do have to infuse the vodka with dried lavender prior to the day. But totally worth it!
At a time when we have more mompreneurs, boss women, and female leaders than ever!,we are celebrating the women who broke social conventions and the blazed the way for us.
This month is Women’s History month, a time to honor the past and present women who inspire the future. Today, we are honoring women who are influencing the kitchen. Here we spotlight a few amazing female chefs.
Christina Tosi is the chef, founder and owner of Milk Bar. After working in the kitchens of fine dining restaurants, Christina founded the dessert program at Momofuku, where she later created the concept for Milk Bar, resulting in a culinary empire of her own.
Milk Bar is known for its familiar yet unexpected desserts including Crack Pie®, the Compost Cookie®, “naked” layer cakes with unfrosted sides, and Cereal Milk Soft Serve, among other playful and craveable treats.
Christina is also a judge on the hit cooking competition series Masterchef and Masterchef Junior (on FOX), and was recently the subject of an episode of Chef’s Table, the Emmy-nominated docu-series on Netflix. She’s made headlines in New York Times, Late Night with Jimmy Fallon, Forbes, The Today Show, among others, and she’s graced the covers of Adweek and Cherry Bombe.
Belinda Leong began her career as a pastry chef at Restaurant Gary Danko in San Francisco in 1999. After eight successful years, she left the restaurant for Europe to stage at some of the most esteemed restaurants and patisseries in Paris, Barcelona, and Copenhagen. After two years in Europe, Belinda returned to the Bay Area and became pastry chef at Manresa Restaurant, a two star Michelin Restaurant, in Los Gatos, California before opening b.Patisserie.
At her new bakery, which is co-owned by San Francisco Baking Institute co-founder Michel Suas, Leong offers everything from elegant layer cakes to a 10-hour apple tart to rustic butter cakes. Her signature item is the Breton pastry kougin amann—and if some New Yorkers notice a familiarity in the undulating top and flaky layers, it’s because Dominique Ansel also staged at Fouchon, though at the Paris location.
In Thailand, to eat is to eat rice. So, colloquially, when we say “kin khao” we mean “to eat” or “let’s eat,” – kinkhao.com
Born and raised in Bangkok, Pim took a circuitous route through the world of food–from writing, teaching, to jam making [ahem, award-winning jam making]–before finding her way back home to the food she grew up with. Longing for Thai food of richer quality and variety in the U.S. Pim is now on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce. Kin Khao is her first (and hopefully not last) restaurant project.
Jessica Koslow started her daytime-only restaurant, Sqirl in 2011 and its been at the top of of the Best-of-LA lists ever since. She started with jams and has expanded to breakfast and lunch, including her popular rice bowls.
El Sur was started in 2012, by Marianne Despres, a classically trained chef with roots in Argentina and France. Upon graduating from the Cordon Bleu in Paris, she continued her culinary training in some of the world’s best kitchens including Potel et Chabot and the French Laundry.
After running a successful catering business in the Bay Area specializing in fine French cuisine, Marianne realized she most enjoyed cooking and sharing the food she grew up with, specifically the empanadas from her childhood. Marianne developed the recipes for El Sur’s empanadas using old-fashioned techniques and the finest local ingredients.
These are the best chocolate chip cookies EVER! Seriously. I know there are a ton of blog articles out there claiming to be the real deal, but none of them have ever made me feel the way about a cookie like I do when I’m waiting on the Craftsman and Wolves to get out of the oven.
Think ooey gooey hot Valrhona chocolate wrapped in a salty-sweet cookie batter with REAL vanilla and sea salt. I mean oh.my.goodness! Take it to the next level with a dip in some almond milk and I’m done for the day!
I admit it: I’m pretty anti-traditional when it comes to resolutions. People generally pick something and then beat themselves up about not doing it, or just have a hard time incorporating it into their lives because it’s something really intense – like going from never exercising to setting a goal to go to the gym 5 days a week! It’s not very sustainable or easy to accomplish.
But I also love that the New Year sparks the imagination for improving your healthy and happiness. And it’s one of my favorite times of year to try out new (somewhat healthy) recipes.
I’m talking about the kind of meals you eat while wearing fuzzy socks. These Winter recipes are the ultimate in soul-warming comfort food. And healthy (ish) too!
So, park yourself in front of the fireplace and chow down on these amazing cozy dishes. After all, the New Year is about improvement, not deprivation.