StreetStyleChi
by Alex Moresco
Ina Garten’s Aperol Spritzer
Posted on March 21, 2017
There are very few “famous” people that I admire, and it is an odd assortment at best! I love Lori from Shark Tank, Mike + Frank from American Pickers…and of course Ina Garten from Food Network. I do not just admire Ina for her cooking skills, but for her ability to turn something out of nothing: IE the failing Hamptons grocery store she bought all those years ago and then flipped into a cooking empire.
This month, my mom took me to see Ina Garten “in conversation.” She told old stories of when she met Jeffrey and what it was really like opening up that tiny grocery store. I also got a signed copy of Cooking For Jeffrey, which I have already made three recipes out of. They were shockingly simple to follow and came out exactly as they were supposed to.
If you have ever watched a single Ina Garten cooking show, you know two things: she loves Jeffrey, but she LOVES to drink cocktails in her garden. My kind of girl. I made Ina’s Aperol Spritzers for my family and they were a hit. It is the kind of cocktail you want to sit in the warm sun and drink, plus it does not require a lot of ingredients. Here is what you will need:
Ina Garten’s Aperol Spritzers:
Ice
1 bottle of Prosecco, chilled
12 ounces Aperol
1 bottle San Pellegrino (any sparkling water will work!)
6 half-round orange slices (I prefer blood orange!)
“For each drink, fill a 14- to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of San Pellegrino, and an orange slice, and stir. Serve ice cold.”
Do you have a favorite summertime cocktail? The Eastern Standard is another one of my favorites.
<3 Al
Homemade Cheez-Its
Posted on December 17, 2014
I have always enjoyed making meals for myself. When I got my first apartment Sophomore year of college, this consisted of tossing pasta with whatever ingredients were in my fridge. I can confidently say that I have come a long way from those days. Now I make homemade chicken pot pie, complicated side dishes, and mac and cheese from scratch. I would never think of going into the frozen foods section or buying something in a box. Crazy, right? My next adventure in the kitchen will consist of simple snacks. I plan on trying these super easy homemade Cheez-Its. If you attempt them first, please let me know how it goes in the comments!
Directions
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.
- Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
- Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
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