maché magazine-summer 2011 by mache magazine

maché s u m m e r

Summer Fun

Make every day a party!

food  entertaining  survival

2 01 1

 issue 1

on the cover

RECIPE + PHOTO BY J OA N N E + A DA M G A L L AG H E R 2

SUMMER 2011  machemag.com

SUMMERTIME TOMATO + MOZZARELLA SALAD serves 4 • 20 minutes • $$

1 pound ripe tomatoes, slice into bite-size pieces 1 ½ teaspoons sea salt 6 oz. fresh mozzarella cheese, torn into bite-size pieces handful fresh basil, leaves carefully chopped as not to bruise 2 tablespoons extra virgin olive oil 1. Toss tomatoes with salt and allow to sit at room temperature for at least 15 minutes. 2. Add the cheese, basil and olive oil. Toss and serve. Ripe tomatoes are key to this salad. (When choosing tomatoes, go for those that are heavy for their size and give ever so slightly when gently squeezed. When storing tomatoes, always store at room temperature.) For an extra punch of flavor, add 1-2 tablespoons of high-quality balsamic vinegar when adding the olive oil.

machemag.com  SUMMER 2011

M AT T M I L L E R P H OTO.CO M editorial photographer portraits, food and lifestyle

SUMMER 2011 ď&#x201A;&#x; machemag.com

summer

2011



issue

30 food  entertaining  survival

machemag.com  SUMMER 2011

FEATURING

ENTERTAINING

30 A DOUBLE RAINBOW BIRTHDAY PARTY

eye candy Happy 4th of July!

on the fly Flower Sandwiches

three solutions Fancy Your Fork

A bright, fun party for two 1-year-old cousins. There's no lack of color here.

40 A NEW KIND OF FROZEN

Cool, sweet and savory treats for hot summer days. We put a new spin on summer faves!

54 DIG IN

Get your hands dirty with a crawfish boil. Playing with your food is most of the fun at this affair.

17 FOOD 12

Pronounced eh-dah-MAH-meh. Sweet and delicious! Low in fat, but high in fiber and protein. Found in the frozen section. Toss cooked edamame with coarse sea salt for a simple and addicting snack or appetizer.

SUMMER 2011  machemag.com

just craft it Stripes on the Table

we dig Funky Straws

simplify No Delivery Necessary

seasoned Summer Pesto

wrapped up Fabric Wraps

kitchen savvy How to Frost a Cake

for the kids Secret Agent Balloons

EDAMAME

visualize Sangria Spritzer

super food Bubbling Brew

SURVIVAL

your style Relax in the Shade

fresh picks Your New Favorite Everything

WHY MACHÉ? What other word can be a fun craft project and a delicious lettuce variety? It's the perfect word for a food and party magazine!

Subs c r i b e to maché fo r FRE E at m a c h e m a g . co m /s u b s c r i b e /

St ay u p - to - d ate bet we e n i ss u e s to o !

PRICE GUIDE

We give price ranges for each recipe so you know what kind of investment you'll be making before taking something on! $=$5-$20 $$=$20-$30 $$$=$30-$50

fo o d  e n te r t a i n i n g  s u r v i va l

FOUNDED AND CREATED BY ADAM GALLAGHER agallager@machemag.com JOANNE GALLAGHER jgallager@machemag.com ANANDA SPADT aspadt@machemag.com HEATHER WINKEL hwinkel@machemag.com

FOOD Editor ADAM GALLAGHER Editor JOANNE GALLAGHER

ENTERTAINING + SURVIVAL Editor ANANDA SPADT Editor HEATHER WINKEL

Contributors REBECCA GRATZ, photographer MATT MILLER mattmillerphoto.com, photographer ALYSSA SCHUKAR alyssaschukar.com, photographer

EDITORIAL Manager HEATHER WINKEL

SOCIAL MEDIA Manager JOANNE GALLAGHER

TECHNICAL admin@machemag.com

ART Director HEATHER WINKEL Director ANANDA SPADT

{with love}

PHOTO Editor ADAM GALLAGHER

COPY Proofreader CARLA CORREA

ADVERTISING + SUBMISSIONS please contact hello@machemag.com

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bi-monthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads, maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe/.

QuiteLikeIt.etsy.com machemag.com  SUMMER 2011

hello!

You've discovered maché magazine, where you'll find fresh ideas for elevating the everyday. We covet life’s true essentials: deli cious food and making memories with friends and family. maché is a digital magazine brimming with recipes, fabulous events, swoon-worthy fashion and DIY downloads. There is no staff of stylists or unlimited budget here. There are just real ideas for real people. Our readers demand the freshest ideas, best rec ipes and smartest products in a medium convenient to their busy lives and we are happy to oblige. maché delivers anytime, anywhere, at machemag.com . Flip. Click. Enjoy.

SUMMER 2011  machemag.com

eye candy

Happy 4th of July!

PHOTO BY A N A N DA S PA DT machemag.com  SUMMER 2011

on the fly

Instant Garden Party Five minutes to spare? Simple sandwiches liven any backyard gathering.

FOOD + PHOTOS BY J OA N N E + A DA M G A L L AG H E R 10

SUMMER 2011 ď&#x201A;&#x; machemag.com

FLOWER SANDWICHES 10 sandwiches • 15 minutes • $

2 ½ –to-3-inch flower cookie cutter 20 slices bread ¾ cup softened cream cheese ½ cup jam 1. Spread one side of 10 slices of bread with softened cream cheese. 2. Spread jam over cream cheese. Cover jam with remaining 10 slices bread. 3. Using a 2 ½-to-3-inch flower cookie cutter, cut out the sandwiches, avoiding the crusts. Note: These can be made up to one day ahead. Cover sandwiches with damp paper towel and refrigerate until ready to serve.

DOWNLOAD RECIPE CARD

machemag.com  SUMMER 2011

visualize

Sangria Spritzer Vibrant fruits make a burst of summer in a glass.

8 servings 15 minute prep • 30 minute duration • $$

2 (750-ml) bottles dry rose wine 1 orange, thinly sliced 1 cup sliced strawberries 1 cup sliced kiwis (approximately 2 medium kiwis) 8 - 10 fresh basil leaves ½ to 1 cup granulated white sugar 1 (750-ml) bottle sparkling water 1. In a large 1-gallon pitcher, add wine, orange slices, strawberries, kiwi, basil leaves and ½ cup of the sugar; stir well to dissolve the sugar. Taste then add more sugar to taste if needed. 2. Refrigerate for at least 30 minutes and up to one day ahead of serving. 3. Serve over ice and top with a few splashes of sparkling water.

RECIPE + PHOTOS BY J OA N N E + A DA M G A L L AG H E R 12

SUMMER 2011  machemag.com

DOWNLOAD RECIPE CARD

---------------------- -e

.-------------- -e

------------ - - ~

wrapped up

Fabric Wraps Add a dash of chic to even the hardest to wrap gifts.

CREATE YOUR OWN Any scarf will do, just make sure it's bigger than the item you're wrapping. 1. Spread the scarf out with the pattern facing down and place your gift in the center. 2. Bring one corner up and tuck it around the box. 3. Bring the opposite corner up and tuck it around the box, folding the edge neatly. 4. Gather the two remaing sides and pull them toward the middle. 5. Tie a knot and spread the ends to create a nice bow shape. 6. The scarf can be used again and acts as an extra gift!

STYLING BY ANANDA SPA DT â&#x20AC;˘ P H OTO G R A P H Y BY A LYSSA S C H U KA R 14

SUMMER 2011 ď&#x201A;&#x; machemag.com

for the kids

Secret Agent Balloons Warning: This message will 'blow up' in 5 ... 4 ... 3 ... 2 ... 1 ... BY HEATHER WINKEL • P H OTOS BY J OA N N E + A DA M G A L L AG H E R 16

SUMMER 2011  machemag.com

SECRET MESSAGE small balloons washi tape marker 1. Blow up a small balloon. 2. Without tying balloon, write your secret message. 3. Let ink dry and deflate balloon slowly. 4. Print card. Tape balloon on with washi tape. Use a small glassine envelope and seal with washi tape.

DOWNLOAD PRINTABLE BALLOON CARD

simplify

.... - -- -

1 1

11 1 .... _

SUMMER 2011 ď&#x201A;&#x; machemag.com

Using a store-bought rotisserie chicken, it's easier to make in than to take out.

No Delivery Necessary

RECIPES + PHOTOS BY J OA N N E + A DA M G A L L AG H E R

machemag.com ď&#x201A;&#x; SUMMER 2011

department

Headline CHICKEN

Dek line goes here and here and here

WRAPS with ASIAN-INSPIRED DIPPING SAUCE Serves 4 • 20 minutes • $

4 large flour tortillas 1 cup shredded cooked chicken 1 carrot, cut into ⅛-inch matchsticks 1 red pepper, cut into ⅛-inch matchsticks 2 spring onions (scallions), cut into ⅛-inch matchsticks ¾ cup chicken stock 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 teaspoons cornstarch optional: 1 small handful cilantro sprigs (substitute: fresh parsley) 1. Put one flour tortilla in front of you. Place a quarter of the chicken, carrots, red pepper and scallions in a mound in the center, 1 inch in from the closest edge. If using cilantro, add a few sprigs to the top. 2. Firmly roll the edge closest to you over to enclose the filling. Bring in the sides and continue rolling. Repeat to make three more wraps. 3. Add chicken stock, soy sauce, oyster sauce and cornstarch to a small saucepan and stir until the cornstarch dissolves. Place over medium-high heat and bring to a boil for one minute, stirring, until the sauce is smooth and slightly thickened. 4. Serve wraps alongside dipping sauce.

PHOTO, STY L I N G , E TC C R E D I T G O E S H E R E 20

SUMMER 2011  machemag.com

DOWNLOAD RECIPE CARD

department

Headline

Dek line goes here and here and here

DOWNLOAD RECIPE CARD

PHOTO, STY L I N G , E TC C R E D I T G O E S H E R E

CHICKEN SESAME NOODLES Serves 4 • 20 minutes • $$

1 box spaghetti 2 teaspoons sesame oil 2 tablespoons vegetable, peanut or canola oil 1 garlic clove, minced 3 teaspoons grated fresh ginger 1 ½ cups shredded cooked chicken 1 bunch (4-5 whole) spring onions (scallions), cut into ¼-inch matchsticks 1 green, red or yellow bell pepper, cut into ¼-inch matchsticks 3 tablespoons oyster sauce 1 tablespoons soy sauce optional: 1 tablespoon toasted sesame seeds optional: handful fresh cilantro leaves optional: store-bought Asian chili sauce 1. Bring a large saucepan of water to a boil, add the spaghetti and cook per box directions. 2. In the meantime, add the vegetable, peanut or canola oil to a large frying pan or wok over medium-high heat. 3. Add garlic and ginger and cook for 20 seconds. 4. Add the chicken, spring onions and peppers and stir-fry for approximately 2 minutes. 5. Add the cooked noodles, stir-fry for another minute, then stir in the oyster sauce and soy sauce. Toss the ingredients in the pan and cook for another minute, or until the noodles are evenly coated in the sauce. 6. If using, sprinkle with the sesame seeds, cilantro leaves and serve alongside chili sauce.

machemag.com  SUMMER 2011

3 solutions

FREE HOW-TO DOWNLOAD

Fancy Your Fork Spice up your simple bamboo utensils with string, gemstones or paint.

BY HEATHER WINKEL • P H OTOS BY J OA N N E + A DA M G A L L AG H E R 24

SUMMER 2011  machemag.com

daniel johnson photography

WWW.DAN I E L J O H N S O N P H OTO.CO M machemag.com ď&#x201A;&#x; SUMMER 2011

seasoned

Summer Pesto Two ways to eat tangy, yet sweet, pea and edamame pesto FOOD, STYLING + PHOTO G R A P H Y BY J OA N N E + A DA M G A L L AG H E R

SUMMER 2011 ď&#x201A;&#x; machemag.com

PEA + EDAMAME PESTO Perfect for a simple meal or easy entertaining. 20 minutes • 2 cups • $

1 cup frozen shelled edamame (soybean) ¾ cup frozen peas  1 garlic clove, coarsely minced  ½ cup basil leaves, packed  ¼ cup mint leaves, packed ⅓ cup olive oil  ¼ cup grated parmesan cheese  1 tablespoon + ½ teaspoon kosher salt 1. Bring saucepan full of water and a tablespoon of salt to a boil. 2. In the meantime, prepare an ice bath: Fill a bowl with cold water and ice, then set aside. 3. Cook edamame in boiling water for 3 minutes, add peas and cook for one minute; drain and add to ice bath, then cool and drain. 4. In a food processor, combine edamame and peas, garlic, basil and mint; season with ½ teaspoon of salt; process until coarsely chopped. 5. With the machine running, pour oil in a steady stream through the feed tube; process until smooth. Add cheese and pulse 1-2 times. Use immediately or cover with plastic wrap, pressing directly onto the pesto to preserve the bright green color. Refrigerate for up to 2 days. Substitute hand blender with work bowl attachment, miniprep food processor or mortar and pestle for food processor.

DOWNLOAD RECIPE CARD

1 PEA AND EDAMAME TOASTS

Lightly drizzle slices of baguette or ciabatta bread with olive oil. Grill or toast and serve alongside pesto or smear about a tablespoon onto each slice and serve.

2 PEA AND EDAMAME PASTA

Cook pasta until al dente according to package instructions and reserve about Â˝ a cup of cooking water, then drain the pasta. In a warmed serving bowl, mix pesto and enough reserved cooking water to form a thin sauce, add the pasta and toss. Top with fresh cherry tomatoes and a few shavings of cheese and serve.

machemag.com ď&#x201A;&#x; SUMMER 2011

SUMMER 2011 ď&#x201A;&#x; machemag.com

Double

RAINBOW Birthday Party ( What does it mean?! )

Happy 1st birthday to Truman and Leona

STYLING BY ANANDA S PA DT • P H OTO G R A P H Y BY R E B E CC A G R ATZ machemag.com  SUMMER 2011

LET ROY G. BIV DECORATE. PRESENT BRIGHT FRUITS + VEGETABLES ACCORDING TO THE RAINBOW.

{ VERTICAL STRIPE CAKE Hello, gorgeous. She is high maintenence, but totally worth the effort.

1 box redvelvet cake mix 3 boxes white cake mix Gel food coloring 2 containers cream cheese frosting Rainbow sprinkles Full tutorial by I am Baker.

SUMMER 2011 ď&#x201A;&#x; machemag.com

machemag.com ď&#x201A;&#x; SUMMER 2011

PUDDING POPS Impressive, delicious and ridiculously simple to make

Makes 10 pops â&#x20AC;˘ $ 3 packets of instant pudding Gel food coloring 10 plastic party cups 10 wooden handles 1. Prepare pudding according to package. 2. Divide into four bowls and color each bowl with gel. 3. Layer pudding into plastic cups. Insert handle and freeze until firm. 4. Use hands to warm cup and remove pop before serving.

DOWNLOAD RECIPE CARD

SUMMER 2011 ď&#x201A;&#x; machemag.com

RAINBOW FRUIT KEBABS Makes 20 kebabs • $$

DOWNLOAD RECIPE CARD

Red and green grapes 5 large strawberries, ¼ cantaloupe, cubed ½ pineapple cubed ¼ honeydew melon, cubed 20 skewers

Thread the fruit onto skewers in order of color. Arrange the fruit skewers decoratively on a platter.

PLAYLIST Light It Up by Caspar Babypants; Birthday by Kings of Leon; Happy Birthday by Altered Images; Birthday by The Pretzels; Birthday by Jesus and Mary Chain

CLICK TO BUY INVITATION

machemag.com  SUMMER 2011

FREE PARTY GOODS PRINTABLE DOWNLOAD

SUMMER 2011  machemag.com

Like what you see? Subscribe for FREE at machemag.com/subscribe/

Stay up- to - d ate b e t we e n i ss u e s to o !

We have b e h i n d - t h e - s ce n e s u p d ate s , sneak peeks a n d b o n u s re c i p e s o n o u r b l o g . You'll find us on Twit te r at @ m a c h e m a g a n d o n Fa ce b o o k to o !

All this a n d m o re at m a c h e m a g .co m.

DOWNLOAD PRINTABLE RECIPE CARD

A NEW KIND OF

FROZEN Cool, sweet and savory treats for hot summer days

CHOCOLATE WITH FROZEN GRAPES FROZEN STRAWBERRY LEMONADE WITH TARRAGON VANILLA ORANGE CUPS CHILLY GAZPACHO SHRIMP COCKTAIL WITH GRANITA SWEET + SALTY POPSICLES

RECIPES + PHOTOS BY J OA N N E + A DA M G A L L AG H E R WITH STYL I N G G U E ST H E AT H E R W I N K E L

machemag.com  SUMMER 2011

CHOCOLATE WITH FROZEN GRAPES serves 6 • 5 minutes • 2 hours • $

1 pound seedless red grapes, washed and dried 3 chocolate bars 1. At least 2 hours prior to serving, place grapes and chocolate bars into freezer. 2. Break chocolate bars into bite-size pieces and serve with frozen grapes. Grapes, when frozen, take on a sorbetlike texture. When served alongside cold chocolate, guests will be sure to smile.

FREE PRINTABLE RECIPE

machemag.com ď&#x201A;&#x; SUMMER 2011

FREE PRINTABLE DOWNLOAD

SUMMER 2011  machemag.com

FROZEN STRAWBERRY LEMONADE WITH TARRAGON serves 6 • 10 minutes • 3 hours • $$

6-8 fresh tarragon leaves 1 ½ pound fresh strawberries 1 ½ cup lemonade 1 1/2 cups vodka 2-3 cups ice Combine tarragon, strawberries, lemonade, vodka and ice in blender. Puree until smooth. Pour into glasses and serve.

machemag.com  SUMMER 2011

VANILLA ORANGE CUPS 6 orange cups • 30 minutes • 2 hours • $

3 large oranges 3 cups orange sorbet 3 cups vanilla ice cream 1. Cut each orange in half, then carefully scoop all the flesh from inside the orange. 2. Fill each orange half with sorbet and freeze for at least 2 hours. 3. Add one scoop of vanilla ice cream to each filled orange half and serve immediately. Adjust recipe for favorite sorbet and ice cream flavor.

FREE PRINTABLE DOWNLOAD

SUMMER 2011  machemag.com

DOWNLOAD PRINTABLE RECIPE CARD

CHILLY GAZPACHO 6 servings • 40 minutes • 2 hours • $$

1 ½ pounds vine-ripened tomatoes, halved, cores and seeds removed 1 small jalapeño 3 medium garlic cloves, unpeeled ½ cup chopped red onion 1 cucumber, halved, seeded and peeled ¾ cup tomato juice ¼ cup fresh basil leaves ¼ cup + 1 tablespoon extra-virgin olive oil ½ lemon, juiced 2 teaspoons sherry vinegar (substitute: balsamic vinegar) 1 teaspoon salt ¼ teaspoon ground black pepper 1. Preheat the oven to 425 degrees. 2. Arrange approximately half of the tomatoes, jalapeño and unpeeled garlic cloves in a pan with sides, cut sides up in a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Roast for 20 minutes. Remove from the oven. Place the jalapeño into a bowl covered in plastic wrap or in a resealable plastic bag for 10 minutes, peel, remove seeds and roughly chop. 3. Place the roughly chopped jalapeno, roasted tomatoes and any juice from the baking sheet into a large mixing bowl. Squeeze the garlic out of the garlic peel and add to the roasted tomatoes. Add the uncooked tomatoes, cucumber, red onion, tomatoes' juice, basil leaves, olive oil, lemon juice, sherry vinegar, salt and pepper, and stir to combine. 4. Transfer 1 ½ cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed, then add to a separate large bowl. Repeat until all ingredients are pureed. 5. Cover and chill for 2 hours and up to overnight. Serve cold. Traditional gazpacho uses all raw ingredients. This recipe takes advantage of roasted tomatoes in order to add an extra touch of sweetness.

SHRIMP COCKTAIL WITH GRANITA serves 6 •10 minutes •3 hours •$$

1 pound large shrimp, cooked 1 12-ounce bottle cocktail sauce 2 lemons, cut into 1/8-inch slices 1. Pour the cocktail sauce into a wide and shallow container, such as a stainless-steel baking dish (the shallower the container, the quicker the granita will freeze). 2. Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Remove the container from the freezer and scrape the ice with a fork, mixing it from the edges into the center. 3. Repeat this scraping and mixing process every 30 minutes or so until the entire mixture has turned into small ice flakes. 4. When ready to serve, use a fork to scrape the cocktail sauce in order to loosen the granita and spoon into serving dishes. Add 2 shrimp and serve with a lemon slice.

FREE PRINTABLE DOWNLOAD

SUMMER 2011  machemag.com

machemag.com ď&#x201A;&#x; SUMMER 2011

SWEET + SALTY POPSICLES 6 popsicles • 30 minutes • 12 hours • $

1 10-ounce bag frozen diced mango, thawed 1 cup orange juice ½ cup fresh raspberries 1 32-ounce plain Greek yogurt 2 tablespoons honey 1 tablespoon minced fresh thyme 1/8 teaspoon salt 1. In a blender or food processor, puree the thawed diced mango. Stir in the orange juice and raspberries, then set aside. 2. In a blender or processor, blend the yogurt, honey, thyme and salt until smooth. 3. Fill each plastic cup (or popsicle mold) approximately ¾ high by alternating the mango-orange puree with the yogurt, then place a popsicle stick into the center of each popsicle. 4. Freeze overnight. To remove popsicles from each cup, place under warm water until each popsicle comes free.

SUMMER 2011  machemag.com

Call or stop in to

check out Omahals p""'ler Raw.r and

gilt ",,,,,I

1620 Homey ShOll, .(02.991 .6970 or 101 !roo: paisleypoppyomaha.com

machemag.com ď&#x201A;&#x; SUMMER 2011

Dig in.

SPICY SIDES, MESSY HANDS AND LAUGHTER MAKE A CRAWFISH BOIL THE PERFECT OUTDOOR GATHERING

STYLING BY ANANDA S PA DT • P H OTO G R A P H Y BY M AT T M I L L E R

MENU Have guests bring their favorite Cajun dish or just come ready to be bowled over with flavor from this suggested menu.

St. Charles cocktail peach iced tea Crawfish cajun corn mixed fruit bread pudding

machemag.com ď&#x201A;&#x; SUMMER 2011

PREPARING THE CRAWFISH IS PART OF THE DAY'S ENTERTAINMENT.

SUMMER 2011  machemag.com

DOWNLOAD RECIPE CARD

ST. CHARLES The St. Charles is named after one of the most elegant avenues in New Orleans.

2 ounces gin 5 ounces tonic water 4 healthy dashes Peychaud's bitters Lime wedge Juice of one lime Lime peel, removed with a vegetable peeler Place the lime peel in a highball glass and add the gin. Muddle the lime peel gently, to help press out some of the lime oil. If you're patient, let it sit in there for a few minutes. Fill the glass almost to the top with ice cubes. Add the lime juice. Fill with the tonic water, then add the bitters. Rub the lime wedge around the rim of the glass, then add it as a garnish.

machemag.com ď&#x201A;&#x; SUMMER 2011

....... ::::::::::::::: ------

::::::::::::::: ••••••••••••••• ••••••••••••••• •••••••••••••••

••••••• :...... •••••••. ....... •••••••••••••••

••••••••••••••• ••••••••••••••• ••••••••••••••• •••••••

FREE PRINTABLE INVITATION

SUMMER 2011  machemag.com

ONCE YOU GET GUESTS OUT OF THEIR COMFORT ZONES, SIT BACK AND ENJOY THE LAUGHTER.

machemag.com  SUMMER 2011

DOWNLOAD FREE RECIPE CARD

CRAWFISH BOIL

CLICK FOR PRINTABLE PARTY GOODS

You don't have to live in Louisiana to enjoy a good, old-fashioned crawfish boil. We ordered a 40lb container of crawfish from the Louisiana Crawfish Company, lacrawfish. com, and had it shipped to the Midwest. Peak crawfish season is from February to June.

40 lbs Crawfish 20 lbs Potatoes 20 Ears of Corn 2 whole bulbs Garlic ¼ cup Sriracha 1 bag Louisiana Crawfish Company Crawfish Boil Cajun seasoning 1. Using a 10-gallon pot, fill with water ¾ full, add crawfish boil seasoning and bring to boil. 2. Add 5 lbs of potatoes, 5 ears of corn and the garlic, and 2 tbs Sriracha sauce. 3. Cook 1 minute per pound of potatoes. Control heat to prevent boil over. 4. Add 10lbs of crawfish and boil for another 2-3 minutes. Turn off the heat. 5. Let crawfish soak, covered, for 15-20 minutes. 6. At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot. 7. Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning. 8. Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.

LOUISIANAINSPIRED PLAYLIST Dr. John Beau Jocque zydeco music "Treme" soundtrack

machemag.com  SUMMER 2011

kitchen savvy

How to

FROST aCAKE ( without losing your mind )

ILLUSTR AT I O N S BY A N A N DA S PA DT

SUMMER 2011 ď&#x201A;&#x; machemag.com

Frosting will "glue" cake to the plate.

Pipe frosting along rim of bottom layer.

Add top layer and smooth frosting.

Spoon in your filling of choice.

Apply thin "crumb coat" of frosting on entire cake.

After refrigerating cake for 20 minutes, apply thick coat of frosting. Devour.

machemag.com ď&#x201A;&#x; SUMMER 2011

department just craft it

Headline Stripes on the Table Dek line goes here and here and here

Add pizzaz with neon-striped linen napkins.

CRAFT,PHOTO, STYLING STY + P L IHNOTO G , EGTC R ACPRHEYDBY I T GHO EE AT S HHEERR E WINKEL 64

SUMMER 2011 ď&#x201A;&#x; machemag.com

IF YOU CAN SEW A SEMI-STRAIGHT LINE, THESE NAPKINS WILL BE A BREEZE.

machemag.com  SUMMER 2011

TWO WAYS

Headline

Dek line goes here and here and here

ROLL IT UP STRIPED SPIRAL STYLE — A SECOND LOOK FOR YOUR TABLE!

SUMMER 2011  machemag.com

STRIPED NAPKINS Make a great impression, and wow your guests with a one-of-a kind table setting. linen fabric textile paint foam brush painter's tape thread iron sewing machine 1. Cut fabric into squares. We made 12"x12" napkins. Standard square napkin sizes vary from 16"-24". 2. Lay out stipe pattern with painter's tape and tape napkin to table for easy painting. 3. Paint your design on with textile paint and foam brush, keeping the thickness of paint consistent. 4. Let paint dry completely. Overnight if you can! 5. Carefully peel off tape and admire your handiwork. 6. Set textile paint (these will be washable!) by ironing the stripes from the back of the fabric. 6. Create a clean edge. Turn the napkin upside down and fold each side of the napkin over about 1/4 inch. Iron in place. You can use pins if necessary. 7. Turn fabric face up and sew all the way around the napkin, â&#x2026;&#x203A; inch from the edge. Afraid of the sewing part? Substitute the fabric and thread for store-bought napkins. Follow the instructions for the stripes, and you are set!

DOWNLOAD HOW-TO GUIDE

your style

Relax in the Shade Pretty, pretty manicures with sprinkles on top

Sand Tropez by Essie Mellow Yellow Xtreme Wear by Sally Hansen Barracuda Complete Salon Manicure by Sally Hansen Peach Daiquiri by Essie Delphinium Complete Salon Manicure by Sally Hansen

STYLING + P H OTO BY A N A N DA S PA DT

SUMMER 2011 ď&#x201A;&#x; machemag.com

• I

•

..... -

•

, • •

TOOL N e st 8 M e asure + Mix Set at sto re. ste amykitchen.com

fresh picks NON-FICTION

ACC E SS O RY

"Advice to a Young Wife from an Old Mistress"

Bfriend Bra ce l e t doctorscloset .e t sy.co m

SHOE

H O M E D E CO R

Co ra l we dge espadrilles at toms.com

Cotton Herring b o n e Th row from brahms m o u n t .co m

Your new favorite everything

BAG

SHIRT

CO O K B O O K

Va n sto n S mall Maryclare f ro m katespade.com

Palazzo Top from bodenusa.com

"Super Natural Eve r y D ay " by Heidi Swa n s o n

SUMMER 2011 ď&#x201A;&#x; machemag.com

Give it a try! Check out our FREE downloads at machemag.com/freedownloads/

Click

Trim

Start filli n g u p yo u r re c i p e b ox to d ay ! Planning you r ow n p a r t y i s a s e a sy a s 1 . . . 2 . . . 3 .

All this a n d m o re at m a c h e m a g .co m.

super food

SUMMER 2011 ď&#x201A;&#x; machemag.com

Bubbling Brew They say green tea fights cancer and heart disease, lowers cholesterol, burns fat and prevents diabetes. We say it is delicious.

MINTED GREEN ICED TEA 4 glasses • 10 minutes • $

4-6 green tea bags 2 cups water ¼ – ½ cup of sugar 1 cup cold water 8 mint leaves + mint leaves for garnish 1 orange, thinly sliced for garnish 1. In a large saucepan, bring 2 cups of water and ¼ of sugar to a boil, turn off heat, then stir until sugar dissolves. 2. Add tea bags and 8 mint leaves. Steep for 5-8 minutes. Taste for desired sweetness. Add more sugar if needed. Discard tea bags and leaves. Cool. 3. Fill 4 glasses to the brim with ice. Add the tea, and garnish with mint leaves and an orange slice.

RECIPE + PHOTO BY J OA N N E + A DA M G A L L AG H E R machemag.com  SUMMER 2011

we dig

Funky Straws Your drink is never fully dressed without a straw

BUBBLE

at Jo-Ann Fa b r i c & C ra f t Put them i n B u b b l e Te a.

STRIPED PAPER

f ro m t h i n kgarnish.com B e st i n Swe e t Tea with Mint.

SUMMER 2011 ď&#x201A;&#x; machemag.com

DIY LAB E L S

straws by Target Sip an Oreo Milkshake .

H AWA I I A N U M B R E L L AS

from Do l l a r Tre e Yummy in a Wate r m e l o n S p a r k l e.

POLKA-DOTTED PA P E R

from shopsweetlulu.com Pair with Simple Strawberry Milk . machemag.com ď&#x201A;&#x; SUMMER 2011

S H E I S C R E AT I V E I N T H E K I TC H E N A N D HE IS THE EYE BEHIND THE CAMERA A N D TO G E T H E R T H E Y A R E A LWAYS LO O K I N G F O R I N S P I R AT I O N . J U ST T WO P E O P L E I N LOV E W I T H F O O D, CO O K I N G A N D E AC H OT H E R P H OTOS TA N TA L I Z E YO U R S E N S E W I T H P H O O R S P I C E U P YO U R S U M M E R W I T H P H O G E T I N TO S U M M E R W I T H AG AV E SA L MON BURGERS S I M P L E A N D SW E E T S H R I M P SA L A D SA N DW I C H .

She is creative M O U T H WAT E R I N G C H I C K E N in the kitchen ...

... and he is the eye behind the camera.

Together they are

i n s p i r e d t a s t e . n e t 76

SUMMER 2011  machemag.com