a good thing for sandwiches – quick pickled onions


Quick Pickled Onions - Herriott Grace

 

I love a good sandwich.
I especially love a good sandwich with some sort of pickle.
But until recently I hadn’t made my own.

 

 

 

I found the inspiration to give them a try
when I was walking through Toronto’s Chinatown a few saturdays ago.
It’s a brilliant place on weekend mornings.
The streets are full and bustling then,
the shops feel like they’re overflowing with produce.

 

 

 

The woman I bought my onions from said she had grown them in her backyard.
They were tiny and pink and sort of beautiful I thought.
I like that she and other vendors form a long line up Spadina where Dundas crosses.
They sell houseplants they’ve propagatedvegetables from their backyards and other little things.
It’s a hodgepodge row of tables and upside-down milk crates
that runs up the curb toward College.
There’s something about that row of them for me,
something that’s kind of awesome.

 

 

All that said, try the onions.
They’re simple and pretty and super tasty.
xo, N

 

 

 

Quick Pickled Onions - Herriott Grace

 

quick pickled onions

I love how simple these pickled onions are. The recipe is actually for quick pickled shallots but it's great for these small spring onions. It's from the Gramercy Tavern Cookbook but I came to it via the, Leite's Culinaria blog. As Michael Anthony mentions, it's a great place to start with pickles and will work well for a variety of vegetables.

Ingredients

  • 5 shallots
  • 3/4 cup unseasoned rice vinegar
  • 1/4 cup cold water
  • 1/4 cup granulated sugar (I like it with a little less sugar)
  • 1 tablespoon kosher salt

Method

  1. 1. Halve each shallot lengthwise and pull apart the layers to form petals. You should have about 2 cups. Place the shallots in a medium bowl.
  2. 2. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the shallots and cover them with a plate to keep them submerged. [Editor's Note: The shallots may not be completely submerged, but that's okay.] Let cool to room temperature.
  3. 3. Cover the bowl (as well as the plate) with plastic wrap and refrigerate for at least 6 hours, or overnight. Transfer the pickles and liquid to a container, cover, and refrigerate for up to several weeks.

A bit of history on Toronto’s Chinatowns, plus some old visuals.
PHOTOS: Nikole Herriott

posted on July 10, 2014 by Nikole

comments: 16

new in – cotton kitchen towels


HG | new in

 

NEW IN THE SHOP!
100% cotton kitchen towels illustrated by Lisa Rupp, available in black and white.
Made from natural cotton and complete with a perfect hanging loop.
Exclusive to Herriott Grace.

 

PLUS,
An HG shop update soon (join the list here),
new recipes on the way (including #3 from Tara, here’s #1 and #2)
and some new pantry items we’re really excited about!

 

AND LINKS:
this pool and this one
these shells
and this suit
also, this cake
this post
and this hotel
xo, N

 

HG | new in

posted on June 25, 2014 by Nikole

comments: 7

around the studio


HG | around the studio

 

I’ve been dreaming of putting my feet in the ocean.
Someplace tropical where the drinks come in hollowed out coconuts
and the sun is almost too hot.
Where the path to the beach is hardened from walking
and you always wear a bathing suit.
Where the leaves on the trees are big and shiny and very dark green.

 

Hopefully we’ll get to that soon but for now we’re working away at the studio.
Building cookie cutters, shipping packages and making pies.
That and dreaming about the Rosé in the fridge.
xo, N

 

 

 

 

 

 

 

 

 

HG | around the studio

 

 

 

 

 

 

HG | around the studioPHOTOS: Nikole Herriott

posted on June 19, 2014 by Nikole

comments: 5

on leftover citrus & orange sherbet


HG | Citrus

 

A bowl of orange sherbet always felt special to me as a kid.
Maybe it was because of the way the container seemed frostier,
or the way the lid sort of stuck before you could pull it off.
Or maybe it was because it was just easier to scoop.
I don’t know exactly, maybe it was because it tasted like a creamsicle.

 

 

Either way, all the leftover citrus in our studio fridge made me want to give it a try.
The recipe I used was from the NYT via Alice Waters and was super simple and delicious.
I did make grapefruit ice cream as well (pictured here), but it had nothing on that sherbet.
xo, N

 

 

 

HG | Citrus

umbrellas and shadows
this house
this instagram, especially this, so many peonies
this cake
this washroom

 

 

 

HG | Citrus

 


sue’s bowls
 over on aran’s site. find them here
our feather and cloud cookie cutters are back in stock
+ NEW tea towels with lisa rupp!
and this side plate is in bon appétit this month

HG | CitrusPHOTOS: Nikole Herriott

posted on June 13, 2014 by Nikole

comments: 2

tara’s cherry pecan picnic cake


HERRIOTT GRACE | Tara's Cherry Pecan Picnic Cake

I’ve always loved a cake that travels well.
For lots of reasons but mostly because I like to send cake to my Dad.
It’s a trade we’ve made for about five years now–
he sends me things he’s made from wood
and I send things I’ve made from butter and sugar and eggs.

That got Tara and me to talking about cakes suited specifically for travel.
Cakes that make our journeys that little bit better. This one is definitely the sort and it’s delicious! 
Find the recipe below.
xo, N

HERRIOTT GRACE | Tara's Cherry Pecan Picnic Cake

tara’s cherry pecan picnic cake

Elvis Presley’s favourite pound cake called for seven eggs and a full cup of heavy cream. It is one of those recipes that I’ve long wanted to try, like the lemon meringue pie from Toast, for no other reason than its pedigree. The King’s pound cake would have to be a good one, and while that pie was created for looks over taste, what a looker it is.

Now this cake delivers admirably on both those fronts, even if more modestly so. It is sturdily handsome, hinting at richness, and with a dense crumb. The cherries create dark, juicy pockets as they’re baked, and the pecans contribute a subtle, waxy crunch. It is a cake suited for coffee in the morning, and whipped crème fraîche come at night. But really, this is a cake that’s made for for road trips, and plane rides, to be cut in thick slices and wrapped in wax paper. It’s a cake for picnics.

In other words, just the kind of cake Nikole and I like very much.

Makes 2 round cakes, 6-inches each

Ingredients

    For the cake
  • 2 cups plus 2 tablespoons (256 g) cake flour
  • 1 1/4 teaspoons fine sea salt
  • 1 cup (227 g) unsalted butter, at room temperature
  • 1 1/3 cups (275 g) granulated sugar, plus extra if not using the glaze
  • 4 eggs
  • Seeds scraped from a vanilla bean or 2 teaspoons vanilla extract
  • 2 tablespoons thick yogurt or sour cream (not nonfat)
  • 1/2 cup chopped, toasted pecans
  • 1 cup pitted dark cherries, fresh or frozen
  • For the glaze (optional)
  • 1 1/4 cups (142 g) confectioner’s sugar, sifted
  • 1/4 cup heavy cream
  • A pinch of fine sea salt

Method

  1. Preheat an oven to 300°F/150°C with a rack in the middle. Butter two 6-inch round cake tins, and line with parchment, on bottoms and sides. Butter the parchment.
  2. Sift flour and salt together in a medium bowl, then set aside.
  3. In the bowl of a stand mixer with the paddle attached, cream butter and sugar for a full 8 minutes on medium-high, scraping down the bowl and beater with a silicone spatula regularly. Knock the speed down to medium, and add the eggs, one at a time, scraping down the beater after each, and beating well. The batter may look to curdle, but it’ll be fine. Add the vanilla. With the mixer on low, stir in the flour in two additions, alternating with the yogurt. Do not overmix. Fold in the nuts by hand, making sure to get all the way down to the bottom of the bowl. Dollop one-quarter of the batter between the prepared pans, then scatter with cherries. Continue to layer spoonfuls of batter with cherries until finished. Gently smooth the tops, then sprinkle with granulated sugar if not planning to glaze the cakes later.
  4. Bake cakes in the hot oven, rotating halfway through, until a skewer inserted in the centre comes out clean, 60 minutes or so. Transfer cakes to a wire rack to cool for 20 minutes in their tins, then unmold. Place, right side up, on a wire rack set over a baking sheet to cool completely.
  5. If making the glaze, whisk all ingredients in a small bowl until smooth. The glaze should be fluid enough to fall smoothly and slowly from a spoon. If it doesn’t, add more cream, a teaspoon at a time. If it is too thin, stir in more confectioners sugar. Spoon the glaze over the cakes as desired. Let set for at least an hour before cutting.
  6. The cakes can be kept at room temperature for 3 days, loosely covered or under a dome.
 

HERRIOTT GRACE | Tara's Cherry Pecan Picnic Cake

PS: There’s no picture of it here, but I like to decorate this cake with a single maraschino cherry (that you’ve patted dry) in the centre just before the icing is completely set.
PHOTOS: Nikole Herriott

posted on May 21, 2014 by Nikole

comments: 6

a shop preview


HERRIOTT GRACE | MAY

 

We’re updating, watch for new items on Wednesday May 21 at 6pm EDT!
In the meantime, find our newsletter signup here,
like us on facebook
and follow along on instagram.
xo, HG

 

 

 

HERRIOTT GRACE | MAY

 

 

 

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HERRIOTT GRACE | MAY

 

 

 

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HERRIOTT GRACE | MAY

PHOTOS: Nikole Herriott

posted on May 19, 2014 by Nikole

comments: 0

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