adapted from tyler florence (doom)
for 2 tall glasses:
1-2 c fresh blueberries
1-2 limes, cut into wedges
20-24 fresh mint leaves
4 oz ginger simple syrup
4 oz light rum
5 oz club soda
ice cubes
add the blueberries, lime wedges, and fresh mint leaves to the pitcher. muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. when ready to serve, add the ginger simple syrup, light rum, and top off with club soda. give it a quick stir and then pour into glasses with ice cubes. garnish with fresh blueberries, lime wedges, and/or a sprig of mint.
ginger simple syrup
1/4 c grated fresh ginger
1 c granulated sugar
1 c cold water
peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. bring it to a boil and stir until sugar dissolves. cover and let steep for 10-25 minutes, depending on how strong a flavor you like. strain and cool in the refrigerator when done.
27 July 2007
12 July 2007
Coconut Macaroons (from my Italian grandmother)
2 eggs
1/8 t salt
¾ c sugar
½ c flour
1 T melted butter
2 c coconut
6 oz chocolate chips
1 t grated lemon rind
1 t vanilla
Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.
1/8 t salt
¾ c sugar
½ c flour
1 T melted butter
2 c coconut
6 oz chocolate chips
1 t grated lemon rind
1 t vanilla
Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.
27 June 2007
crusted chicken breasts
4 chicken breasts
2 T Dijon mustard
1 c white wine
2 crushed cloves of garlic
2 c fresh bread crumbs, preferably panko
1/2 c shredded Parmesan cheese
3 T melted butter
1/4 chopped parsley
salt and pepper
Cover a large baking dish with aluminum foil and spray the foil with cooking spray. Preheat oven to 350 degrees.
In a small bowl, mix the mustard, wine, and garlic. Put in large ziploc bag, and add the chicken breasts. Squish everything around so the chicken gets nice and coated.
On a big plate, mix the bread crumbs, parmesan, parsley, melted butter and salt and pepper. One at a time, take the chicken out of the soak and coat each breast liberally with bread crumbs.
Bake the chicken for 30-45 minutes until thoroughly done and crust is nicely browned.
2 T Dijon mustard
1 c white wine
2 crushed cloves of garlic
2 c fresh bread crumbs, preferably panko
1/2 c shredded Parmesan cheese
3 T melted butter
1/4 chopped parsley
salt and pepper
Cover a large baking dish with aluminum foil and spray the foil with cooking spray. Preheat oven to 350 degrees.
In a small bowl, mix the mustard, wine, and garlic. Put in large ziploc bag, and add the chicken breasts. Squish everything around so the chicken gets nice and coated.
On a big plate, mix the bread crumbs, parmesan, parsley, melted butter and salt and pepper. One at a time, take the chicken out of the soak and coat each breast liberally with bread crumbs.
Bake the chicken for 30-45 minutes until thoroughly done and crust is nicely browned.
26 June 2007
shrimp potpies
1 T butter
1 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
2 garlic cloves, minced or pressed
2-3 T brandy or tawny port or Marsala
3/4 c half & half
3 T tomato paste
1 (8 oz) bottle clam juice
3 T cornstarch
2 T water
2 T chopped fresh parsley
3/4 lb cooked shrimp, chopped (about 1.5 c)
1 t marjoram
red pepper flakes, or cayenne pepper, to taste
kosher or sea salt
freshly ground black pepper
1 c oyster crackers, coarsely crushed
preheat oven to 400 degrees.
melt butter in a large nonstick skillet over medium-high heat. add onion, celery, carrot and garlic; saute 5 minutes or until tender. add liquor; cook for 30 seconds. stir in half & half, tomato paste, and clam juice; bring to a boil. cook 4 minutes, stirring occasionally. combine cornstarch and water, stir until smooth. add cornstarch mixture, parsley, salt, peppers, marjoram, and shrimp to pan, cook a minute or two, stirring constantly, until mixture thickens. taste, adjust seasonings if necessary.
divide the shrimp mixture evenly among 4 10 oz ramekins. top each with 1/4 c cracker crumbs. bake for 10 minutes or until bubbling and lightly browned.
1 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
2 garlic cloves, minced or pressed
2-3 T brandy or tawny port or Marsala
3/4 c half & half
3 T tomato paste
1 (8 oz) bottle clam juice
3 T cornstarch
2 T water
2 T chopped fresh parsley
3/4 lb cooked shrimp, chopped (about 1.5 c)
1 t marjoram
red pepper flakes, or cayenne pepper, to taste
kosher or sea salt
freshly ground black pepper
1 c oyster crackers, coarsely crushed
preheat oven to 400 degrees.
melt butter in a large nonstick skillet over medium-high heat. add onion, celery, carrot and garlic; saute 5 minutes or until tender. add liquor; cook for 30 seconds. stir in half & half, tomato paste, and clam juice; bring to a boil. cook 4 minutes, stirring occasionally. combine cornstarch and water, stir until smooth. add cornstarch mixture, parsley, salt, peppers, marjoram, and shrimp to pan, cook a minute or two, stirring constantly, until mixture thickens. taste, adjust seasonings if necessary.
divide the shrimp mixture evenly among 4 10 oz ramekins. top each with 1/4 c cracker crumbs. bake for 10 minutes or until bubbling and lightly browned.
24 June 2007
honeyfire roast pork
3-5 lb pork loin
2 qt water
1/4 c caster sugar
1/4 c kosher salt
trim excess fat off pork. do not worry about affecting the shape of the loin, just go get the fat out. rinse pork and pat dry. put water in a container big enough to hold the loin and stir in sugar and salt. add the pork, and put it in the fridge for 1.5-2 hours.
remove pork from fridge and discard brine. pat loin dry and then tie with kitchen twine, making the knots a few centimeters apart as needed to keep the loin in a nice solid log shape. season with kosher salt and coarsely ground black pepper.
preheat oven to 375 degrees. heat a tablespoon of oil in a large skillet on medium high and brown loin on all sides. this should take about ten minutes. if oil starts to smoke, your pan may be too hot. once nice and brown, transfer to roasting pan or heavy baking dish (not a broiler pan) and put in oven for 50-70 minutes, turning halfway through the cooking time. after internal temperature registers 135 degrees, remove the roast and let sit 10 minutes. internal temperature will rise to 145 degrees.
after you put the roast in the oven, make the glaze:
3/4-1 c honey
juice of 4 medium limes
2 T champagne or other good white vinegar
1 t red pepper flakes, or to taste
1 t cayenne, or to taste
1 t smoked paprika (sweet or hot, to taste)
1/2 t dried thyme
in the pan that you browned the pork, combine the glaze ingredients, scraping up any brown bits. simmer until mixture begins to thicken and become fragrant. you will want to begin basting the pork with this when the internal temperature reaches 110 degrees, about 15 minutes before it's done. if glaze starts to get dry on the bottom of the roasting pan, add some water so it doesn't burn. any leftover glaze can be served on top of pork.
slice, drizzle, and serve.
2 qt water
1/4 c caster sugar
1/4 c kosher salt
trim excess fat off pork. do not worry about affecting the shape of the loin, just go get the fat out. rinse pork and pat dry. put water in a container big enough to hold the loin and stir in sugar and salt. add the pork, and put it in the fridge for 1.5-2 hours.
remove pork from fridge and discard brine. pat loin dry and then tie with kitchen twine, making the knots a few centimeters apart as needed to keep the loin in a nice solid log shape. season with kosher salt and coarsely ground black pepper.
preheat oven to 375 degrees. heat a tablespoon of oil in a large skillet on medium high and brown loin on all sides. this should take about ten minutes. if oil starts to smoke, your pan may be too hot. once nice and brown, transfer to roasting pan or heavy baking dish (not a broiler pan) and put in oven for 50-70 minutes, turning halfway through the cooking time. after internal temperature registers 135 degrees, remove the roast and let sit 10 minutes. internal temperature will rise to 145 degrees.
after you put the roast in the oven, make the glaze:
3/4-1 c honey
juice of 4 medium limes
2 T champagne or other good white vinegar
1 t red pepper flakes, or to taste
1 t cayenne, or to taste
1 t smoked paprika (sweet or hot, to taste)
1/2 t dried thyme
in the pan that you browned the pork, combine the glaze ingredients, scraping up any brown bits. simmer until mixture begins to thicken and become fragrant. you will want to begin basting the pork with this when the internal temperature reaches 110 degrees, about 15 minutes before it's done. if glaze starts to get dry on the bottom of the roasting pan, add some water so it doesn't burn. any leftover glaze can be served on top of pork.
slice, drizzle, and serve.
03 June 2007
cauliflower, cannellini and feta salad
1/3 c olive oil
1 T minced fresh rosemary
3 T fresh lemon juice
2 T red wine vinegar
2 t finely grated lemon peel
2 t kosher salt
1/2 t ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 can cannellini, rinsed and drained
1-2 bulbs fennel, thinly sliced
2 T chopped fresh parsley
4 oz crumbled feta cheese
combine oil and rosemary in small saucepan. stir over medium heat just until fragrant, about 1 minute. set aside and let cool.
whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
combin cauliflower, beans, endive, parsley, and rosemary oil in medium bowl; toss. mix in cheese. add lemon juice mixture and toss to coat. season salad with salt and pepper. refrigerate until ready to serve.
1 T minced fresh rosemary
3 T fresh lemon juice
2 T red wine vinegar
2 t finely grated lemon peel
2 t kosher salt
1/2 t ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 can cannellini, rinsed and drained
1-2 bulbs fennel, thinly sliced
2 T chopped fresh parsley
4 oz crumbled feta cheese
combine oil and rosemary in small saucepan. stir over medium heat just until fragrant, about 1 minute. set aside and let cool.
whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
combin cauliflower, beans, endive, parsley, and rosemary oil in medium bowl; toss. mix in cheese. add lemon juice mixture and toss to coat. season salad with salt and pepper. refrigerate until ready to serve.
02 June 2007
spinach ricotta pie (quiche)
from the original Moosewood Cookbook by Molly Katzen
crust:
1 c flour (a mixture of 3/4 c all purpose and 1/4 c whole wheat is ideal)
1/4 t salt
1/3 c unsalted butter, chilled well and cut into small pieces
3 T buttermilk
working quickly, cut butter into flour and salt until thoroughly blended. add about 3 T buttermilk and combine until dough sticks together in a ball. cover or wrap in plastic wrap and chill for at least an hour.
filling:
1 lb ricotta cheese
3 beaten eggs
12 oz chopped spinach
1 small onion, diced
unsalted butter
1/2 t salt
1/2 t black pepper
1/2 t dried basil
3 T flour
1 c grated cheese (a mixture of fontina and cheddar is nice)
dash nutmeg
1 c sour cream
parmesan cheese (if desired)
paprika (if desired)
preheat oven to 375 degrees. saute spinach and onion in butter with salt, pepper, and basil until just wilted. let cool. mix together cheese, eggs, flour, cheese and nutmeg. stir in spinach mixture. roll out dough to line bottom and sides of glass pie plate. spread filling in unbaked crust.
top with sour cream, spread to the edges. sprinkle with parmesan cheese and paprika.
cook for 40-45 minutes until set. serve hot.
crust:
1 c flour (a mixture of 3/4 c all purpose and 1/4 c whole wheat is ideal)
1/4 t salt
1/3 c unsalted butter, chilled well and cut into small pieces
3 T buttermilk
working quickly, cut butter into flour and salt until thoroughly blended. add about 3 T buttermilk and combine until dough sticks together in a ball. cover or wrap in plastic wrap and chill for at least an hour.
filling:
1 lb ricotta cheese
3 beaten eggs
12 oz chopped spinach
1 small onion, diced
unsalted butter
1/2 t salt
1/2 t black pepper
1/2 t dried basil
3 T flour
1 c grated cheese (a mixture of fontina and cheddar is nice)
dash nutmeg
1 c sour cream
parmesan cheese (if desired)
paprika (if desired)
preheat oven to 375 degrees. saute spinach and onion in butter with salt, pepper, and basil until just wilted. let cool. mix together cheese, eggs, flour, cheese and nutmeg. stir in spinach mixture. roll out dough to line bottom and sides of glass pie plate. spread filling in unbaked crust.
top with sour cream, spread to the edges. sprinkle with parmesan cheese and paprika.
cook for 40-45 minutes until set. serve hot.
31 May 2007
stir fried thai style beef
beef and marinade:
3/4 t ground coriander
1/4 t ground white pepper
1 t light brown sugar
1 T soy sauce (should be fish sauce but i hate fish sauce so there)
1 t rice wine
1 t white wine vinegar
1-2 lbs blade or flank steak
stir fry:
2 T soy sauce (again should be fish sauce)
1 T rice wine
1 T white wine vinegar
1 T light brown sugar
1 T chili-garlic paste
3 medium cloves garlic, minced
3 T vegetable oil
3 serrano or jalapeno chiles, halved, seeds and ribs removed, cut crosswise 1/8" thick
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated (green onions also work in a pinch)
1/2 fresh mint leaves, large leaves torn into bite sized pieces
1/2 c fresh cilantro leaves, roughly chopped
combine marinade ingredients and then toss with beef to combine; marinate 15 minutes.
in a small bowl, combine soy, rice wine, vinegar, sugar, chili-garlic paste until sugar dissolves; set aside. in another small bowl, mix garlic with a little oil; set aside. heat 2 t oil in 12" non-stick skillet over high heat until smoking; add part of the beef to skillet in one even layer. cook, without stirring, until it begins to brown on the bottom, then stir and continue cooking to desired doneness. transfer beef to bowl; repeat with additional oil as needed and the beef in however many batches needed.
after transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. push chile-shallot mixture to sides of skillet; add garlic to cleared area and cook, mashing garlic with spoon, until fragrant, about 15 seconds. stir to combine garlic with chile-shallot mixture. add soy sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds. return beef and any accumlated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro.
serve immediately, sprinkling individual servings with remainder of herbs, chopped green onions, peanuts, and/or lime wedges. excellent with jasmine rice and ginger roasted green beans.
3/4 t ground coriander
1/4 t ground white pepper
1 t light brown sugar
1 T soy sauce (should be fish sauce but i hate fish sauce so there)
1 t rice wine
1 t white wine vinegar
1-2 lbs blade or flank steak
stir fry:
2 T soy sauce (again should be fish sauce)
1 T rice wine
1 T white wine vinegar
1 T light brown sugar
1 T chili-garlic paste
3 medium cloves garlic, minced
3 T vegetable oil
3 serrano or jalapeno chiles, halved, seeds and ribs removed, cut crosswise 1/8" thick
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated (green onions also work in a pinch)
1/2 fresh mint leaves, large leaves torn into bite sized pieces
1/2 c fresh cilantro leaves, roughly chopped
combine marinade ingredients and then toss with beef to combine; marinate 15 minutes.
in a small bowl, combine soy, rice wine, vinegar, sugar, chili-garlic paste until sugar dissolves; set aside. in another small bowl, mix garlic with a little oil; set aside. heat 2 t oil in 12" non-stick skillet over high heat until smoking; add part of the beef to skillet in one even layer. cook, without stirring, until it begins to brown on the bottom, then stir and continue cooking to desired doneness. transfer beef to bowl; repeat with additional oil as needed and the beef in however many batches needed.
after transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. push chile-shallot mixture to sides of skillet; add garlic to cleared area and cook, mashing garlic with spoon, until fragrant, about 15 seconds. stir to combine garlic with chile-shallot mixture. add soy sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds. return beef and any accumlated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro.
serve immediately, sprinkling individual servings with remainder of herbs, chopped green onions, peanuts, and/or lime wedges. excellent with jasmine rice and ginger roasted green beans.
28 May 2007
salmon with mustard dill crust
2 8 oz salmon fillets, skin-on, about 1" thick
1 c panko
1 oz thick-cut potato chips, crushed into rough 1/8" pieces
1 green onion, white part only, minced
1 1/2 T chopped fresh dill
1/2 t olive oil
adjust one oven rack to 3-4" from heat source and second rack to upper middle position. toast panko in 300 degree oven on lower rack until light brown. combine with crushed chips, dill and green onion. set aside.
increase oven setting to broil. line baking sheet with foil and place salmon on foil. rub each fillet evenly with oil, sprinkle with salt and pepper. broil salmon on upper rack until surface is spotty brown and outer 1/2" of thick end is opaque when gently flaked with paring knife, 7 to 9 minutes. remove fish from oven, spread each fillet evenly with mustard, and press bread crumb mixture onto fillets. return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. use spatula to transfer salmon to serving plates, leaving skin behind on foil.
1 c panko
1 oz thick-cut potato chips, crushed into rough 1/8" pieces
1 green onion, white part only, minced
1 1/2 T chopped fresh dill
1/2 t olive oil
adjust one oven rack to 3-4" from heat source and second rack to upper middle position. toast panko in 300 degree oven on lower rack until light brown. combine with crushed chips, dill and green onion. set aside.
increase oven setting to broil. line baking sheet with foil and place salmon on foil. rub each fillet evenly with oil, sprinkle with salt and pepper. broil salmon on upper rack until surface is spotty brown and outer 1/2" of thick end is opaque when gently flaked with paring knife, 7 to 9 minutes. remove fish from oven, spread each fillet evenly with mustard, and press bread crumb mixture onto fillets. return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. use spatula to transfer salmon to serving plates, leaving skin behind on foil.
creamy peas with tarragon
2 T unsalted butter
1 shallot, minced
1 T minced fresh tarragon, or 1 t dried tarragon
1 garlic clove, minced
1/2 c heavy cream
1 lb frozen peas
2 t sugar
kosher salt
freshly ground black pepper
melt butter in 12" nonstick skillet over medium-high heat. add shallot, tarragon, and garlic, and cook until softened, about 2 minutes. stir in heavy cream and simmer until thickened, about 2 minutes. add peas and sugar. cover and cook until peas are heated through, about 4 minutes. season with salt and pepper to taste.
1 shallot, minced
1 T minced fresh tarragon, or 1 t dried tarragon
1 garlic clove, minced
1/2 c heavy cream
1 lb frozen peas
2 t sugar
kosher salt
freshly ground black pepper
melt butter in 12" nonstick skillet over medium-high heat. add shallot, tarragon, and garlic, and cook until softened, about 2 minutes. stir in heavy cream and simmer until thickened, about 2 minutes. add peas and sugar. cover and cook until peas are heated through, about 4 minutes. season with salt and pepper to taste.
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