Category Archives: IN THE KITCHEN

JACK RUDY PINK GIN + BAR TOWEL

JACK RUDY PINK GINThis post published last Wednesday in the midst of technical difficulties that lasted more than a week. We are deeply proud of this collaboration, adore all things Jack Rudy, and want to be sure that everyone gets a chance to meet Brooks up-close (or at least closer). Here we re-publish  the story, giving the Pink Gin it’s due.  Besides, it’s a good week for everything we (heart):

Since we’re celebrating Valentine’s Day, it’s only natural to throw a cocktail in the mix. And so, in keeping with the season’s color palette, I’m drinking a Pink Gin and Tonic made with Jack Rudy Handmade Tonic.

Alabama Chanin loves Jack Rudy and we have used it in several cocktails, from a rosemary-infused Vodka & Jack Rudy to our Handmade Cocktail made with Tito’s Handmade Vodka. We collaborated with Brooks Reitz, one of the creators of Jack Rudy, to design a hand-stitched 100% organic cotton French Terry bar towel especially for Jack Rudy enthusiasts.  Our Jack Rudy-inspired bar towels are available on our website, and you can also choose to bundle them with a bottle of Jack Rudy Handmade Tonic (bring your own gin).

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RED VELVET CAKE + HOMEMADE SPRINKLES

RED VELVET CAKE AND HOMEMADE SPRINKLESRed velvet cake is as much a Southern tradition as fried chickenpot likker, and cornbread. So when the idea for red velvet “Valentine’s Day” cake came up, it was a given that we would be eating the cake at our weekly office lunch.

In our community, this three layer cake is traditionally topped with a cream cheese icing – although I have seen it with buttercream, chocolate, as well as with a combination cream cheese and chocolate icing. I prefer the subtle tang in the cream cheese version, with or without the commonly used addition of chopped pecans or shredded coconut. We’ve added an Alabama Chanin touch of homemade pink sprinkles in our Facets stencil pattern cut to fit perfectly over our cake.

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REAL WOMEN EAT LETTUCE (+ SHERRY HONEY VINAIGRETTE)

On Monday, Sara wrote her thoughts on fashion and designing for real people with different body types. We’ve written before ‘On Beauty’ and the comeback of pin-up style. Even though media representations might make you feel differently, the fact is that women come in so many beautiful shapes and sizes. This is a deeply important and significant subject, and will be a recurrent theme for us this year. Our journal is a platform to share our views and opinions on any matter of the body (and mind), and we always encourage you to share your own stories and thoughts in the comments section.

It’s the New Year (10 days in already), a time when many of us reflect on our life in the past year, resolve to find peace in each day, and to look ahead to new goals and achievements. 99.9% of the time, weight loss is a top goal for resolutions in the New Year.

Diet. Eat salad. Lose weight. Be skinny.

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PEACE CHICKEN (WITH OLIVES)

It’s a bit of a stretch to call chicken made with olives “Peace Chicken,” but it did recently bring a bit of peace to my family life.  Here’s the story:

Although I have spent years cultivating my backyard garden, honing my cooking skills, learning how to shop in my small community (grass-fed local meat from here, fresh vegetables from there, rice in bulk, milk from only one store in the community – on Thursdays only.) Yes, years have been spent on this orchestration.

All these years of refinement, patience, planning, and adaptation and I am stuck with a six-year-old who can’t stand my food – any of it. “This is the worst dinner I have ever had,” she sighed (loudly) in the kitchen one night. She has a sweet tooth of the worst kind. I would like to blame her, but the love of sugar does run in my father’s family so, as we say in Alabama, “she comes by it honest.” I have twin aunts who are as “big as a twig” put together and, as a child, I remember them eating only sweets (or at least it seemed that way).

My father and my six-year old have come up with elaborate excuses to head out to my most dreaded part of town, “The Mall,” only to return with a dozen Krispy Kreme Doughnuts. These days, they have stopped making up excuses and just go, on a regular basis. They will visit one of my twin aunts and grandmother with a dozen. Ritual.

This child of mine would eat jelly toast at every meal if I would let her. For a change of pace, she would like biscuits or pancakes.  To her, the ingestion of one-quarter of a freshly picked, crisp apple is worthy of a trophy and, as far as she is concerned, that trophy should be of a bowl of ice cream (not sorbet).  It’s enough to make me crazy.

I go through phases where I just tell her to go hungry. She will, after all, eat those peas if she is starving?  Instead, she has a will of stone and far more patience than I ever possessed in my 50 years; she will hold out until school, or Meme and Pop’s house, or anywhere else she can eat to avoid a freshly cooked vegetable.

However, this particular chicken recipe resulted in a sweet glance and the words, “Mama, this is the best chicken I’ve ever eaten.” See what I mean? Peace Chicken. The funniest part is that the first time I made this dish, I was simply trying to clean out the refrigerator; just about everything went into the pot. It never crossed my mind that she would eat it, let alone like it. Continue reading

THE YEAR IN EATS (+ A NEWFOUND LOVE FOR SORBET)

This year saw our Journal take a more structured tone and we devoted particular days to particular topics. Wednesday’s became Recipe Wednesday and we worked to get ourselves organized and cook. EVERY WEEK.  It was quite a feat of organization since we also run the production office, online store, design, pay bills, and as I mentioned on Monday, also manage this Instagram, Twitter, Tumblr, Pinterest, and Facebook. It’s a lot of content. Erin joined the team full-time early in the year, Sara continues to make this stuff worth reading, we planted the garden (again), and we got cooking.

My biscuit recipe made it into the Wall Street Journal thanks to Charlotte Druckman. (More on Charlotte’s terrific new book Skirt Steak in the coming months.)

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THE GIFT WREATH

Homemade jams are wrapped in organic cotton jersey and tied with a cotton jersey pull; these jams are the basis of our wreath for today and are ready for delivery (as soon as my son Zach’s homemade bread arrives).

As I set off for the holidays (later this afternoon), I am thankful for your support this last (big, beautiful, exciting, glorious) year and grateful for each and every one of you and our entire Alabama Chanin family.

Peace on Earth,
xoNatalie

P.S.: Meet us back here on Wednesday, December 26, 2012 at 9 am (sharp) CST for our first-ever (online) Garage Sale, featuring items from our recent sample sale, trims, notions, fabrics, DIY Kits, and treasures galore.

 

ROSEMARY VODKA

Everything from roasted potatoes to strawberries and Prosecco  (sometimes in the same meal) have been flavored by my rosemary plants; I have been known to make flower arrangements (and wreaths) from the fragrant leaves and drink rosemary infused tea at the same time.  And while I use rosemary year-round, this evergreen bush is readily available in the deep of winter, when all the other herbs have died back. Perhaps for this reason, there is something about the flavor of rosemary that just feels like the holidays.

Rosemary flavored vodka has recently become a bit of a staple amongst our friends. It’s easy to make and looks absolutely beautiful when you include a fresh sprig for garnish. It’s been tested and approved in a modified screwdriver: just mix 1 ounce of rosemary vodka with the juice from one orange and serve over ice.  Rosemary vodka is also delicious with a bit of Jack Rudy Cocktail Co. Small Batch Tonic or in your favorite Bloody Mary recipe, but the possibilities are endless. If you have a great idea for a rosemary cocktail, be sure to let us know in the comments section.

Make extra of this easy infusion for your upcoming holiday gifting.

Homemade in three days—can’t beat that.

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FALL GARDEN

Apples, sweet potatoes, autumn squash, turnips, rutabagas, leeks, and greens of every shade—I await the fall garden and all of its bounty each year with as much eagerness as the changing of the leaves and the relief from blistering Alabama summers. Root vegetables are at their prime this time of year and their heartiness is a beautiful accompaniment to braised meats. A meal of slow-cooked beef or pork alongside a simple roast of beets, potatoes, and turnips is my way of welcoming the season. Autumn squash, with its wonderful versatility, may find its way into a bisque or pie. And no fall meal is complete without a serving of greens—collards, mustards, turnips, kale, cabbage, spinach, etc.—served braised, sautéed, or dressed in salad.

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EXTRA VIRGINITY

From Extra Virginity:

“…Wine’s effects on us are vivid and swift, while oil works on the body in hidden ways, slow and lingering in the cells and in the mind, like myths. Wine is merry Dionysus; oil is Athena, solemn, wise, and unknowable.

Wine is how we would like life to be, but oil is how life is: fruity, pungent, with a hint of complex bitterness-extra virginity’s elusive triad.”

Extra Virginity: The Sublime and Scandalous World of Olive Oil is, surprisingly, quite the page-turner. Tales of scandal with delicious detours into the history and ceremony of olive oil will change the way you look at this kitchen staple forever.

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TASIA’S TABLE

Tasia Malakasis, owner of local fromagerie Belle Chevre, is a dear friend of Alabama Chanin. She, like so many Southern women, has never met a stranger and can spend an afternoon discussing recipes, bourbon, and the weather, with genuine ease and enthusiasm. Her big heart and zeal for life are not easily contained and show through in so many recipes in her new cookbook, Tasia’s Table.

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