Mallory's Kitchen

Pictures and step-by-step recipes of simple, seasonal, from-scratch food and drinks, tasteful DIY crafts and home decor, travel pictures. Live simply, make your own stuff! Greenpoint, Brooklyn.

Charred corn Ezquites

For my last late summer post and before I delve into autumnal goodness, let’s send off this glorious season the right way. One of my favorite late summer things to eat is fresh grilled corn on the cob, the kind with charred marks that they sell at street fairs and the Minnesota State Fair. But even better than that is when it’s slathered with garlic lime mayo and cotija cheese and sprinkled with Tajin spiced chili salt, to make one of the best things ever: Elote. But what if you want elote on the go? For a picnic or a dinner party? Because elote is best served made-to-order, typically a street food, it’s not so easy to serve to guests and definitely doesn’t last long enough to bring with you to a picnic. So this is why we have ezquites. Deconstructed, served in a cup or large bowl to share, ezquites are great for dipping corn chips into or eating with a spoon.

Recipe after the jump.

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Candlewood Lake, CT

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Last weekend my dad and sister and I went up to Connecticut for the weekend. Many years ago when they were newlyweds, they had a lake house on Lake Waramaug and then bought one on Candlewood Lake. Since my sister and I had only heard stories about these houses, and my dad was in town, he took us up to visit for a long weekend. We drove up in a rented convertible and breathed some nice country air, spent a day on a boat, went to some yard sales, and had a nice summer weekend away from the city.

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More after the jump.

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White Peach Basil Bourbon Cocktail

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Peaches are my all time favorite fruit. They’re a classic. And I found out not too long ago that I’m a descendant of peach farmers a few generations ago. So maybe it’s just in my DNA. But there’s nothing quite as disappointing as a peach that smells good, feels ripe, and when you bite into it, it’s mealy, tasteless, and sad. Unfortunately that’s how the past few years were with peaches- I’ve had only 2 or 3 excellent peaches in recent memory. But THIS season!! Holy cow I don’t know what happened but incredibly delicious, sweet, succulent peaches are bursting out of the farmer’s markets. 

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For this cocktail, you’ll need super  ripe, juicy peaches and although yellow peaches will work, the sweetness and flavor of white peaches combines well with the basil to make an excellent drink. Now that the peaches are finally perfect, this cocktail I’ve been picturing for years has finally become a reality. Now is the season, folks. Pick up a fresh bunch of basil and peaches at your local farmer’s market this weekend and invite some friends over and if you have outdoor space, please sip this outside for the perfect summer moment.

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Recipe after the jump.

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Brown Butter Seared Scallop with Kale and Grilled Corn

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Even though I LOVE seafood I don’t eat it often because it’s mostly sourced from unsustainable and questionable methods. At the few grocery stores around me with fish counters, the staff don’t know a whole lot about the sourcing and I’m not down with choosing between farmed Salmon and shrimp flown in from Vietnam. So although I will spend a bit more for good quality meat when I eat it, there weren’t a whole lot of options for seafood other than the great people at the farmer’s market. Until now.

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I had been following Greenpoint Fish and Lobster Co on Instagram for about a year following up to the opening and now that they’re here it’s super great to have them in the neighborhood. The owner comes from a long line of fishmongers, and my friend works there and loves it because they really know what they’re doing. So on my inaugural visit I picked up the insane spread above. Then I made a five-ingredient dinner for one and it was, dare I say, the king of weeknight meals.

Recipe after the jump.

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Blackberry Crumble

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I often start recipes with images that pop into my mind. I have had an image of a small cast iron skillet bubbling with deep purple viscous sweetness and crisp sugar-butter-flour-oat crumbles sitting on top of it, served with a huge dollop of vanilla ice cream.

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I unfortunately have yet to recreate that image into a photo, even after making this tasty crumble with a bit of whole wheat flour and lots of butter, but the steps along the way were pretty beautiful. Make this while blackberries are still in season!

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Recipe after the jump.

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Had a successful day at the Farmer’s Market today. Check back this week for some new recipes using this beautiful produce. (at Mallory’s Kitchen)

Had a successful day at the Farmer’s Market today. Check back this week for some new recipes using this beautiful produce. (at Mallory’s Kitchen)

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Watermelon Lime Cilantro Ice Pops

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Ok, it’s summertime. And we will ride out this summer train as long as possible. Summer means watermelon, and cold things, so why not combine the two and make these adorable homemade popsicles? They’re even layered to look like little slices of watermelon. The tangy lime cilantro and the sweet watermelon are a match made in heaven. And they’re super colorful too!

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They’re the perfect size, and they don’t require popsicle molds that will sit in some drawer or cabinet for 9 months out of the year. Recipe after the jump.

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Classic Treats for an Inventive Wedding

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This weekend, my good friend and baking buddy Rachell Roth and I made a dessert bar full of classics for a local Greenpointer’s wedding. We made heaps and heaps of rice krispie treats, chocolate chip cookies, mini pies, peanut butter cookies, kettle corn, lime meltaways, watermelon lime cilantro ice pops and mango coconut ice pops, and Rachell made a beautiful tiny Lord Baltimore wedding cake.

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They decorated their Brooklyn artist loft with beautiful flourishes, including this flower wall, white bulb lights, and cleared out their furniture to make a big dance floor. We served watermelon mint sangria, and poured lots and lots of sparkling rosé on their rooftop with the best view ever.

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More pictures and descriptions after the jump.

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Macrame Plant Hanger

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This is a DIY tutorial on how to make Macrame Plant Hangers. It’s a fun craft that requires few supplies and is suitable to large groups. There’s lots of room for creative differences and twists once you get the basics down. I grew up making macrame hemp anklets at surf camp so it comes naturally to me but I’ll try my best to describe the method over step by step photos. Then I can show you how to translate that for making pretty macrame plant hangers to hang in your home or give as gifts.

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Instructions after the jump.

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Lemon Ricotta Stuffed Squash Blossoms

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I have a thing for ultra-seasonal produce with a short window of availability. I don’t know what it is, maybe it has something to do with the ephemeral nature of it all, but some of my absolute favorite things are only available for a short window of time. Squash blossoms are on the list. Not only are they available for a limited season, they basically wilt right after you pick them and they have to be cared for. But if you’ve never had these, you really need to try them. They have such a distinct flavor that is difficult to compare to anything else.

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These are prepared the classic way- stuffed and coated in a light beer batter, then flash-fried until the delicate blossoms are crispy and the inside is delectably fresh ricotta with lemon zest, fresh basil, and breadcrumbs.

Recipe after the jump.

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