Friday, January 3, 2014

2013 meant a new position at my company, and new hours.
My old 5:30PM departure is no longer, and I now find myself reaching my stoop no earlier than 7:30PM with a coffee cup of wine in hand, and little to no motivation to document my time in the kitchen. 

I've watched my blog dwindle as the year went on, and I'm pretty sure I was Apron & Wine's only visitor for months at a time, but I figure with a new year, comes new opportunities.
So here is the plan.
Apron & Wine, in addition to recipes (when time allows) will also include restaurant reviews, suggestions, and nightly deals, if any, for those looking to eat their way through NYC.

So lets see how this works out. Fork and knife crossed.

Wednesday, January 2, 2013

It may sound a little out there, but this salad is delicious

 I was seriously excited to use my mandolin. 
Nothing screams fun like evenly sliced veggies, and while I was confused about eating raw brussel sprouts this recipe changed my mind.
 Any salad with bacon is an okay salad by me!
The bitter brussel spouts were perfect with the salty bacon and cheese 
 It's nice to lay out your ingredients in a line, reminds you what you're cooking and that you've added more bacon than the recipe calls for

 Our three plates stacked for no other reason than it looks cool

 Dinner is served

Tuesday, November 20, 2012

I woke up Sunday morning hungry, and with the urge to cook.
The urge / my hunger was so great that I threw on shoes and a jacket, didn't even bother to change and headed to the grocery store with no craving in mind.
 Once I walked through those electric sliding doors I knew... I was going to make chili!
With no recipe on hand, and no recipe in mind I set out to grab what I thought a basic chili would need.
So here you go.

 I've never had butter beans, to be honest I thought I was grabbing Cannellini beans, but was too distracted debating with my roommate over weather or not  she could indeed eat an entire DiGiorno pizza. (She can't)

 Not pictured:
Turkey chili
Red pepper flakes
Garlic powder

Then it was time to eat. My little brother showed me this tortilla heating technique.
It's a time saver, and looks pretty bad ass

 Comer bien mis amigos! 

My friend Gabi came over on Friday for a little cooking, and a lot of eating
Gabs is known for keeping her liquor cabinet well stocked, and well dressed!
This little reindeer was the perfect holiday gift! Thank you!
After a series of nearly 50 text messages we finally settled on naan pizzas 
I had recently acquired some random fridge ingredients and felt it was perfect way to clean house, while making something delicious
 Spread a little garlic olive oil on the naan and were ready to get creative
Our pizza bar:
Tomato Sauce
Roasted Artichokes
Caramelized Onions
Goat Cheese
Roasted Peppers
We were serious
 We each made a pizza, and then collaborated on the third.
 (AKA threw on all the ingredients)

 Baked at 350 for about 20 minutes and then BAM
Dinner was served
To top it all off, we added a little balsamic reduction to some of the pizzas
A perfect way to spend Friday night