Dear Java

The world first truly portable espresso machine, mypressi TWIST will make quality espresso that rivals traditional machines while giving you unparalleled convenience and portability. Designed for a consumer who needs a cup of coffee on the go, the TWIST features unique pneumatic engine which ensures you can enjoy incredible coffee even when there is no external power. All you have to do is to add hot water. The little espresso maker won the best new product award from the Specialty Coffee Association of America.

So how does it work? Weighting only 16 ounces with 9 bar pressure, mypressi TWIST uses fresh ground coffee or standard ESE pods, requires no pumping, priming or compressing. It does use standard gas cartridges that can be purchased online or at virtually any quality kitchen goods store. Priced at only $130, mypressi TWIST portable espresso maker can be preordered today. Previously, Handpresso Wild.

Uve been served...

The Luigi Bormioli Trifle Bowl with Lid is an elegant way to serve up a side of style with your beautiful summer desserts. The clear glass of this elegant trifle bowl showcases the delicate colors and flavors of fruit layered with custard and cookie, while the handy clear lid makes serving and storing your sweets simple. This trifle dish measures 8 1/2 inches high with a 48-oz. capacity – that’s enough to serve a group of guests and dish up some seconds too. This stylish glass serving dish is made in Italy, and is available for $35 at Macy’s.

Ingredients

1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers

Preparation

1. To make the fillings, prepare the pudding according to the package directions and chill it.
2. Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
4. To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.
5. Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
6. Refrigerate until you're ready to serve. Serves 8 to 10.

Margarita Popsicles

One of the things that makes summers bearable is a cold, refreshing popsicle. Adding alcohol makes it even better. These margarita popsicles are sure to make your next 80 plus degree summer day even cooler!

Ingredients

3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish

*While you may want to add more punch to the margarita popsicles, be careful adding more alcohol. If you add too much tequila, the popsicles will not freeze properly.
So Just add extra shots on the side..*

Preparation
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve. Enjoy!

Let's Do Brunch

Stuffed French Toast

Start the day with a satisfyingly sweet main dish. This make-ahead version of French toast earns its high rating from the layers of cinnamon-raisin bread with a sweet cream cheese filling.

Ingredients

• 24 (1-ounce) slices cinnamon-raisin bread
• Cooking spray
• 3 cups 1% low-fat milk
• 2 cups egg substitute, divided
• 1 cup half-and-half
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• Bottled cinnamon-sugar (optional)

Preparation

Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.

Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Let's Do Brunch

Everyone loves brunch,,, Especially the essentially major team,
Its just one of those things we do, mainly because it symbolizes a "Stopping 2 smelling the roses" type of day.


Sweet Potato and Canadian Bacon Hash

Sweet potatoes are a creamy addition to this breakfast classic. To avoid mushy hash, don't boil the potatoes too long; remove them from the water while they're still al dente.

6 servings (serving size: about 1 cup)

Ingredients

• 4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
• 2 cups (3/4-inch) diced red potato (about 8 ounces)
• 2 tablespoons vegetable oil
• 1 cup diced Canadian bacon (about 8 ounces)
• 1 cup chopped green bell pepper
• 2/3 cup chopped green onions
• 3/4 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon grated whole nutmeg
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon cider vinegar

Preparation

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.

Dinner @ My Place

There are so many ways you can serve shrimp as a appetizer either before brunch or Dinner. You can serve it with a cocktail sauce or grilled with fruits and vegetables as a kabob or serve it with a fresh spring time salsa.

4 servings (serving size: 7 shrimp and about 1/4 cup salsa)

Ingredients

• Shrimp:
• 28 large shrimp (about 1 1/2 pounds)
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 1/2 to 3/4 teaspoon ground red pepper
• 3 large egg whites
• 1 1/2 cups flaked sweetened coconut
• Cooking spray
• 
  Salsa:
• 1 cup finely chopped fresh pineapple
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup pineapple preserves
• 1 tablespoon finely chopped seeded jalapeño pepper
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon black pepper

Preparation

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

Eat this shrimp with a fork to ensure that you get some salsa with every bite.

Dinner @ my place..

Making dinner for 2 @ your place may sound like an intimidating task, but don’t let it be. You don’t have to be a master chef or be willing to spend all of your cash on your romantic dinner. You can show that you care through a creative, relaxed night. It’s simple, and that special other can even help — after all, the dinner @ your place...

Sausage, Fontina, and Bell Pepper Strata

Ingredients

• 6 large eggs
• 2 1/2 cups whole milk
• 2 cups sliced green onions
• 1/2 cup whipping cream
• 1/2 cup finely grated Romano cheese
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon salt
• 1 pound hot Italian sausages, casings removed
• 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
• 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
• 2 cups (loosely packed) coarsely grated Fontina cheese

Preparation

• Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
• Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
• Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Cream & Sugar???

Jura® Capresso ENA 5 Automatic Coffee Center

$1,199.99

Perfect for the coffee enthusiast, the ENA series offers 18 bars of pressure and delivers the best in crema coffee, espresso, cappuccino and latte. Plus, the striking design will look great on your counter. Coffee center features a new rotary switch that's easy to use, and the patent-pending Zero Energy Technology uses less electricity than the average coffee center. The Dual Frother Plus froths like a barista and the patented Froth Xpress System automatically steams or froths milk into the cup. It also includes a hot water dispenser that can be used for Cafe Americano or tea. Also features a LCD three-color alphanumeric display that gives clear, concise information.

Smoked Salmon and Potato Breakfast Casserole

This mostly make-ahead brunch dish celebrates customs old and new with a delicious cutting-edge menu that is also very comforting. The casserole can be completely assembled and chilled one day before baking, and you can make and shape the scones one day ahead, then simply transfer from fridge to oven 20 minutes before serving.

Ingredients

• 2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons vegetable oil
• 1 pound russet potatoes, peeled, cut into 1/2-inch cubes
• 1/2 cup finely chopped shallots
• 1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
• 3 tablespoons minced fresh chives
• 2 teaspoons minced fresh dill
• 4 large eggs
• 1 cup half and half
• 3 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

• Additional sour cream
• Capers
• Fresh dill sprigs

Preparation

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.

Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.

Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

Good Eats

Our Address:
1120 King Street
Alexandria, VA 22314
703.684.9669

At Vermilion is a new Indian-Latin restaurant in the Lexington-and-40’s area of New York. A branch of the critically-acclaimed Chicago restaurant of the same name, this new dining spot is sure to be a must try for anyone into Indian-Fusion cuisine. The minimalist aesthetics of the place is inspired by muted hues of black, white, and gray for the most part. Photographs of Indian fashion and dancers are displayed throughout also to give it a more stylish flair. Cocktails such as their “Pani Puri Chaat Margarita,” made with turmeric is unique but intriguing. And for true Indian-Fusion cuisine, most of the choices on the menu are vegetarian.Since opening in 2003, Vermilion has embraced its niche as a refined, yet thoroughly informal neighborhood restaurant situated in the heart of Old Town, Alexandria.

Vermilion offers deceptively simple modern American cooking focused on seasonal produce and regional cuisine using local, farm-raised products whenever possible. From the warmth of its ambiance to the gracious hospitality its staff brings to the table, Vermilion serves as an ideal location for a casual weekday dinner, a special occasion destination or simply a great gathering place for drinks.

Vermilion was named in Washingtonian Magazine’s 100 Very Best Restaurants in 2007 and 2008 and was included among The Washington Post’s 50 Best in both 2007 and 2008. The restaurant also received 2.5 star reviews from both in 2007.

Fine Dining By La Table Hermes

Africa by La Table Hermes

In Formal

Price: $85.00 to $1,045.00

Founded in 1836 by Thierry Hermes as an equestrian leather goods company, La Table Hermes has remained in the control of the Hermes family for almost two hundred years. La Table Hermes, a recent division of this highly honored company, reflects the care and craftsmanship for which Hermes has been famous.

Asian Noodle Salad with Shrimp

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.



Ingredients

• 1 6.75-ounce package rice stick noodles (maifun)
• 4 1/2 tablespoons fresh lime juice
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 4 teaspoons chili-garlic sauce
• 2 teaspoons sugar
• 1 pound peeled deveined cooked medium shrimp
• 1 cup thinly sliced Japanese cucumbers or Persian cucumbers
• 1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1/2 cup (loosely packed) fresh mint leaves
• 1/2 cup (loosely packed) fresh cilantro leaves

Preparation

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.

Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.

Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.

Chocolate-Filled Delights

Imagine the surprise of friends who open these hard-boiled look-alikes to find them filled with chocolate. Give yourself time to make these; they need sufficient drying and hardening before they can be enjoyed.

Ingredients

• Newspaper
• Blown eggs , as many as desired, sterilized and dry, with egg cartons to hold them all
• Wooden skewers
• Long, narrow block of Styrofoam
• Stiff, flat 1/2-inch-wide paintbrush
• Brown food coloring (mix red and green if you don’t have brown)
• Masking tape
• Small needle-nose pliers
• Baking chips, white, milk, and dark chocolate flavors, 1 cup per egg
• Plastic food storage bags, 1 gallon size

Preparation

1. Spatter each egg: If you wish, cover your worktable with newspaper. Slide the eggs onto skewer on a Styrofoam drying rack (see tip, below). Dip the paintbrush in the food coloring, hold it in one hand above the egg and run your thumb along the bristles or tap the handle to create a spray of paint. Revolve each egg to splatter the entire surface. Allow the eggs to dry for several hours.

2. Seal the hole in the wider end of each blown egg with a small piece of masking tape. Using the pliers, gently chip away the shell around the other hole, enlarging it to the size of a pea. Place the eggs in an egg carton, open-end up.

3. One at a time, fill the eggs with chocolate: Place 1 cup of the baking chips in a food storage bag and twist the bag like a pastry bag to secure the chips in one bottom corner. Microwave on medium for 1 minute, until soft. Snip the corner from the bag and pipe the chocolate into the egg, tapping the egg periodically to compress any air bubbles and filling it completely, to the top of the hole.

4. Refrigerate the eggs overnight so the chocolate is firm. Remove the masking tape. Store in the refrigerator if not eating soon.

5. Tap the eggs on the table to crack the shells, and peel. Yum.

Tips: — Be patient! Don’t try to melt more than 1 cup of chocolate at a time—the chocolate consistency may change and it will cool too quickly to fill multiple eggs.
• To create a rack to hold the eggs while they're being painted or drying: Cut wooden skewers into 7-inch lengths. Insert them into a block of Styrofoam, spacing them 2 to 3 inches apart so you can support a blown egg on each without the eggs touching and arranging them in a single line so you can access each egg from all sides. To use the rack, remove the skewers, insert each into an egg, angling the egg a bit so the top of the skewer supports the shell and doesn't go through the top hole, paint the egg, and then reinsert the skewer into the foam.

Yay!: Juice Boxes That Look Like The Fruit

What if juice boxes actually looked like the fruit that was inside? Then they would look like this! And, also, be more expensive. Yay!

Created by Japanese industrial designer Naoto Fukasawa, the juice box's packaging is supposed to be more appealing to the eye by imitating the actual fruit they contain. As Naoto puts it; "I imagined that if the surface of the package imitated the colour and texture of the fruit skin, then the object would reproduce the feeling of the real skin."

A Darth Vader Coffee Mug

I'm sure this isn't the first Darth Vader coffee mug, but it is the first I've seen with a removable cap that keeps your morning cocktail hidden from the prying eyes and noses of non-alcoholic coworkers.

Cubist Cocktail

Just when you thought you’d seen it all, stemware takes a surprising shape with Red Envelope’s Cubist Cocktail Set—a witty, playful pairing of prisms that create a perfectly chilled martini. Set of 4 glasses and cubes, $64.

Pop-Culture

Popcorn is definitely a favorite snack in my home -- I could eat it just about every day. And while I love how easy it is to just throw in a bag of popcorn kernels in the microwave, I think it's nice to actually see how popcorn pops when im entertaining. Enter Cuisinart's EasyPop Popcorn Maker.

This stainless steel cutie, $69.95, pops 10 cups in 5 minutes and offers some great visual entertainment. Try one of our Popcorn recipes under food and make your treat even better!

Available in red, black, pink or white, one is sure to fit your kitchen's decor.

Making Cuban Coffee

Cuban Coffee is a type of espresso that is popular in many Latin countries. It is fairly easy to prepare, and incredibly delicious. Since having lived in Miami I have fallen in love with the stuff, and I am trying to spread the joy of this wonderful coffee drink

Here is how to make the perfect cafecito.

1. Pour ice cold water into your espresso maker. Your espresso maker can be a fancy machine, or just a pot on the the stove.
2. Fill the espresso maker with coffee grounds. Screw the espresso maker together and place on a hot burner.
3. In your metal cup, add about two teaspoons of sugar for each serving.
4. As the coffee begins to percolate, pour enough coffee into your metal cup to moisten the sugar. Mix the moistened sugar and coffee together until it becomes a paste.
5. Once the coffee is done, pour it slowly into the metal cup while gently mixing it with the sugar paste. If done properly, the sugar paste will create a foam. Mix in the rest of the coffee, and there you go, the perfect cafecito.

It's All About Presentation

Limited edition Flamingo, Swan, and Paloma decanters by Riedel

Each decanter can be used with a standard 750ml bottle of wine.

$395 USD