Category Archives: recipes

how to make homemade croutons

January 21, 2016

recipes

how to make homemade hand torn croutons

another resolution is to eat more salads, but for me — sadly i’m not eating a salad unless there is bread with it. i’ve been wanting to share my simple little method for making croutons, because i do it almost every other day and it’s totally life changing.

i don’t just make them for salads, they’re perfect for soups, caprese, charcuterie plates and i’ve even tried them with eggs. they just make the perfect simple little crunch for anything really, and they take me 2 minutes to make. suzanne goin has a recipe for some salad with hand torn croutons and ever since i tried it i’ve been obsessed.

how to make homemade hand torn croutons

ingredients

  • bread 
  • olive oil or butter

rip up your bread into little pieces. i used to use baguettes exclusively, but when i was out once – i used regular sandwich bread and now i’m way more into it. not only do you probably always have some in your house, but they make for a softer, more pillowy type of crunch which i love.

in a bowl, mix with a liberal amount of olive oil. sautee on a pan over medium heat for about 2-3 minutes, stirring almost constantly, until golden brown. if they seem a little soft but look done, remove them from heat and they’ll get crunchier.

if you want a more buttery finish, cook with melted butter instead. if you want garlic croutons, cook minced garlic over olive oil before dropping in the croutons!

how to make homemade hand torn croutons | almost makes perfecthow to make homemade hand torn croutons | almost makes perfect

spooky spiked shirleys

October 15, 2015

halloween / happy hour

spooky spiked shirleys | almost makes perfect

i’m getting super festive today! even though i think we’re just gonna be handing out candy after our move this year, i love celebrating halloween — and i’m way more into the creepy stuff than the orange and black.

so in the spirit of creepy – i wanted to make a fun cocktail that will not only creep out your guests, but probably gross them out too. because these things are pretty messy, but they look cool and bloody! i decided to make spiked shirley temples because they’re red and because i still have a deep love for them from childhood.

SPOOKY SPIKED SHIRLEYS
grenadine
vodka
lemon lime soda
corn syrup
red food coloring

01. in a bowl, mix together the corn syrup with a couple drops of food coloring. dip your glass into the bowl and let a little excess spill off before turning your glass right side up.

02. stick the glasses in the freezer for about 10 minutes.

03. in a cocktail shaker, mix together 2/3 cup soda, 1/4 cup vodka and a dash of grenadine. pull your glasses out of the freezer, pour over ice.

spooky spiked shirleys | almost makes perfect

cooking better dinners

September 30, 2015

recipes / yada yada

cooking better dinners | almost makes perfectcooking better dinners | almost makes perfect

even though i sometimes share recipes on here, i have to admit i’m not the cook of the house. gideon was always the one who was responsible for dinner, and now that he’s gone and gotten himself a full time job with a long commute — i’m the one in charge. so my weekly meal plan usually goes avocado toast, spinach tortellini, avocado toast, a big old caprese salad, avocado toast. no really, like those are the three things i make. sometimes i’ll mix things up and make a caprese salad AND avocado toast for one dinner. we keep joking about the fact that our kids are gonna hate moms avocado toast, so i’ve been trying to get myself to cook some things i’m less comfortable with lately. i made steaks a few weeks ago and even did a good job! (i dropped one steak on the floor but that was the only hiccup!)

blue apron reached out to me about trying out their meals, and i jumped at the chance because that meant i’d actually try out some new recipes and not even have to go to the store (which for me is one of the worst parts). they deliver you a refrigerated box full of all the proportioned out ingredients along with simple instructions and photos. and now i kinda wish all cookbooks had step-by-step photos.

cooking better dinners | almost makes perfectcooking better dinners | almost makes perfect

we made their summer eggplant and pepper tostadas, because we apparently always eat like vegetarians for some reason. they have packages that come for two people plans as well as family plans. next time i’d mix it up and try out the tandoori spiced chicken and the pork ramen.

cooking better dinners | almost makes perfectcooking better dinners | almost makes perfect

see how much fun i have when we cook together?! teamwork you guys. teamwork is cool. luckily i could have probably swung this recipe solo, because all their meals take less than 40 minutes to make and i can usually swing less than 40 minutes so long as i have a TV nearby.

if you wanna try it out for yourself — blue apron is offering the first 50 readers two free meals on your first order!

cooking better dinners | almost makes perfectcooking better dinners | almost makes perfectcooking better dinners | almost makes perfect

PHOTOS BY LILY GLASS

THIS POST WAS SPONSORED BY BLUE APRON. ALL OPINIONS ARE 100% MY OWN.

gin and juice fizz

June 30, 2015

happy hour / july 4th

gin & juice fizz | almost makes perfecthow to make a gin and juice fizz | almost makes perfect

i really wanted to make a festive drink for the fourth of the july, but i was just finding in my brainstorming that red white and blue frozen cocktails are not really my thing. so instead i came up with a simple gin and juice. because well, gin and juice is cool.

heads up : i did the bare minimum. you could fancy up your gin and juice by squeezing fresh juice, but i just used from the bottle, because i’m laaaaid back.

gin and juice fizz | almost makes perfect

2 OZ GIN
5 OZ  JUICE
(I USED BLOOD ORANGE)
1 EGG WHITE
1/2 OZ SELTZER (OPTIONAL)
HOW TO MAKE A GIN AND JUICE FIZZ
fill your glass with ice, and a little seltzer if you prefer.
fill a cocktail shaker with all the ingredients and shake until super foamy (about 15 seconds)
pour into glass and garnish with blueberries.

gin and juice fizz | almost makes perfectgin and juice fizz | almost makes perfect

and also, check out some more fourth of july posts : festive napkins and festive sparklers and festive ice cream.

how to make dope crudités

June 22, 2015

entertaining / recipes

how to make dope crudités | almost makes perfecthow to make dope crudités | almost makes perfect

i personally think my husband could be a food stylist. he only started cooking about two years ago, but he got so good so quickly, and his plating is always on point. it actually made me super insecure about cooking. you may have noticed i share a lot fewer recipes on the blog now than i used to, this is all because of him.

so i asked him to create a crudité platter for our game night last week, and he really really nailed it. (WELL HEY, i did the shopping all on my own!) because he nailed it so much, i asked him to share his tips for how to recreate your own. this is the first time you’ve heard from gideon on the blog, so this is exciting stuff you guys!


hi! a good crudités or charcuterie is kind of like arranging a bouquet of flowers. you want different colors, in different amounts, composed and scrunched together with a few things that pop, and a few that melt into the background. here are some general tips:

messy is good

you want your plate/board/vessel to look like it’s overflowing with wonderful delicious morsels. mixing up different textures and colors is a good thing. you can have your carrots in several spots, and keep your broccoli all to itself, and sprinkle cherry tomatoes all over — everything looks better and more abundant in a (controlled) jumble.

symmetry is (usually) bad

having equal amounts of carrots on the right and left, with 5 tomatoes on each side, with broccoli next to that… pretty soon your crudités is going to look like the wheel of fortune wheel. this is great if you’re hosting a wheel of fortune party, but it takes away the organic beauty found in a more farm-to-coffee-table look, and makes it appear more like you bought that plastic platter at the grocery store. maybe start with a teensy bit of symmetry as a base, and then mess it up as you add the rest.

how to make dope crudités  | almost makes perfect

edible garnish is still edible

leafy or herbal garnishes look great on a platter like this, and you’d be surprised how many guests end up dipping your dill springs into the ranch and making a snack of it. basically, as long as it’s edible, there’s no rules or reason to hold back on an arrangement like this. use everything you have that makes it pretty (as long as you can eat it).

find ways to make it unique

you can really make a crudités stand out with unique ingredients or uncommon garnishes. edible flowers and heirloom carrots add unexpected colors. orange bell pepper adds a sweet note and a neon pop to your otherwise planty palate. garnish with unusual herbs like rosemary or baby dill or sprigs of thyme. if it came from the ground, goes in your mouth, and looks good on the plate, then it belongs in your crudités.

how to make dope crudités | almost makes perfecthow to make dope crudités | almost makes perfect

FOOD STYLING BY GIDEON BOOMER
ART DIRECTION BY ALMOST MAKES PERFECT + MOLLY RHYMER
PHOTOS BY MARY COSTA

tom collins

April 9, 2015

happy hour

tom collins | almost makes perfecttom collins | almost makes perfect

a few weeks ago, i tried my first tom collins. and then i was like omg what took me so long!? i’ve decided it’s now my go-to drink for the summer – because it’s sooo refreshing and simple.

tom collins | almost makes perfect

2 OUNCES GIN
1 OUNCE SIMPLE SYRUP
(OR AGAVE SYRUP)
2 OUNCES LEMON JUICE
1 DASH OF BITTERS
1/4 CUP OF SPARKLING WATER
1 CUP ICE
LEMON WEDGE AND/OR ROSEMARY SPRIG FOR GARNISH
HOW TO MAKE A TOM COLLINS
fill a cocktail shaker with ice. pour in the gin, lemon juice, simple syrup and a dash of bitters. cover and shake until the outside of the container is frosty, about 15 seconds. strain into a highball glass full of ice. top off with club soda and garnish with lemon slice and rosemary sprig.

RECIPE VIA ALLRECIPES.COM

tom collins | almost makes perfect