Archive for June, 2014

June 28, 2014

Coffee in a Carton

Anyone else excited about Blue Bottle’s New Orleans Style ice coffee?

My first thought: what do a bunch of Californians know about New Orleans coffee…

“Blue Bottle’s New Orleans Iced Coffee is cold brewed for 18 hours with organic roasted chicory, sweetened with organic cane sugar and cut with organic whole milk.”

Well hot damn that sounds good. While New Orleans doesn’t exactly conjure up images of  bucolic bliss and organic farms, I’m a shameless yuppie these days. So I’m sold.

And look at this packaging!

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“…Pearlfisher created a new design for the brand that stays true to the heart of Blue Bottle Coffee and the Founder, James Freeman’s original vision, at once challenging coffee category cues while remaining modest and utilitarian. The carton cues dairy and evokes nostalgia, helping Blue Bottle’s offer stand apart from competitors.”

Evokes nastalgia, indeed… Only I drank milk out of a clear plastic pouch growing up (anyone else go to a carton-less school?). But still, I can’t wait to try this stuff.

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June 21, 2014

Crispy Baked Fish Sticks + Taragon Tartar Sauce

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Trial and error fish sticks. This is what happens when I ask R what he wants for dinner. He even called after me as I was heading towards the kitchen with: “make ’em taste just like those frozen ones I had when I was little!” Aaaarrre you kidding me?

FISH STICKS

  • 4 large fillets of white flaky fish, cut in even long strips (like cod or pollock)
  • 2 eggs, beaten until frothy
  • 1 cup all purpose flour
  • ~2 tsp garlic salt
  • 1/4 cup parmesan cheese
  • 1 tsp dried parsley
  • 1 cup panko bread crumbs
  • olive oil

Preheat oven to 450F. Line baking sheet with aluminum foil and generously oil/butter. Place AP flour and salt in one bowl, eggs in another, and panko, parsley, and parmesan cheese in another. Pat fish dry. Dredge in flour, shaking off excess, then eggs, letting the excess drip back into the bowl, and finally the panko mixture, pressing it into the fish. Space fish evenly on baking sheet. Drizzle with oil. Bake 15-20 min or until golden brown and cooked through (test by cutting the largest piece in half. It should flake easily.)

TARTAR SAUCE

  • 1/2 cup mayo
  • 1/2 tsp dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • 1 dash white wine vinegar
  • 2-3 slices of dill pickle, minced
  • 1-2 tsp dried tarragon

Combine in a small bowl. Adjust to taste.

R likes them with ketchup. Another blasphemy. (I tried it later. It’s actually pretty tasty.) I’d like to think this is the improved version of frozen fish sticks. Fresh, tender fish, light and crispy panko breading. Took 30 minutes to make! Including bake time!

Happy eats.

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