drinks
25
Jul 09
Have you ever wondered about that red stuff they used to put in shirley temples when you were a kid? It’s called grenadine, and most of what you can get in a store is basically sugar-water with added red dye. Maybe you think its cherry flavored, or maybe you think its strawberry flavored, or maybe you even just think it’s red flavored.
Well, I can’t speak for the store bought stuff, but true grenadine is actually pomegranate flavored (hence the name: french or spanish speakers may recognize the words grenade or grenada, meaning pomegranate). It’s super easy to make, and the real thing is just a whole different experience than what you’re used to. It’s not quite as in-your-face RED, but its flavor is a bold balance of sour and sweet that can’t be matched by the fake stuff. It keeps forever in the freezer (and stays pourable), and it’s a great thing to have available when you are just looking for something different.
Summer is here, and it’s time to relax and have fun in the sun, so stir it into lemonade to easily get pomegranate lemonade for a little variety, or layer it below cucumber lemonade for a delicious color contrast. Of course there’s also lots of alcholic drinks you can make (tequila sunrise, anyone?) if that’s more your style. Or you can relive your younger years by treating yourself to a shirley temple every once in a while.
Recipe after the jump…
sauces
24
Jul 09
I recently purchased a food processor, and I’ve been itching to use it. True, it takes some serious time to clean, but there’s a magical joy in watching the blades go around and realizing “hey, I’m not working one bit to do all this chopping.” If you don’t have a food processor, you can do the chopping for this recipe by hand, and honestly, it’s not that much more work.
According to the font of all knowledge, the name chimichurri is a bastardization of the name of either Jimmy McCurry the Irishman, Jimmy Curry the Englishman, or James C. Hurray the Scot. Either way, it’s an especially fun-sounding name that perfectly describes this vibrant, zesty sauce composed primarily of parsley, garlic, and olive oil.
Look at this beautiful green bowl of deliciousness. It’s so green! So fresh! You’re probably wondering what you can do with it. I’m glad you asked. It can be a sauce for chicken, meat, or fish. You can use it as a marinade for meat. You can use it instead of the usual toppings on a baked potato. Wherever you add it, you’ll get a bright, satisfying zip that will have you thanking Argentina for their culinary contributions.
Recipe after the jump…
desserts
23
Jul 09
Every recipe has a story, and the important one here is not how it came to my family (a tale that involves a bassoon and m&ms among other characters), but how it changed me.
This was the first recipe I ever made, and it has all of the elements that conspire to get a little kid excited about cooking and baking. First, it’s sweet but lemony, so you know it’s going to be tasty. Second, it involves getting your hands dirty (which may not be fun for the adult who has to clean up after a messy child has left greasy fingerprints all over the kitchen, but is certainly fun for the kid). Third, it’s easy. Lastly, it’s a crowd pleaser, so you get that kind of “ooh, ahh, yum” feedback that makes you want to go back into the kitchen to make it again.
Oh, and they freeze beautifully, and are best eaten straight out of the freezer, so they’re a great thing to make on a rainy day and keep on hand in case of company (or, more likely, in case of sudden lemon square cravings).
Clearly, my mom knew what she was doing on that fateful day when she said to me “Josh, honey, if you want lemon squares, I need you to help me make the crust.”
Recipe after the jump…
appetizers / snacks
22
Jul 09
I’ve always loved feta cheese. It’s creamy, but not overly rich. Salty, but with a background tanginess that balances things out a bit. It seems that feta is primarily known for its presence in greek salads, but it’s just begging to be used in different ways.
When feta is cooked, it doesn’t become ooey-gooey like mozzarella or fontina. Instead, it retains its shape, becoming soft and spreadable but with a hint of its signature crumbliness. Honey brings out the creaminess in feta, downplaying the saltiness just a bit.
This is one of those dishes that keeps you in limbo for a little while before you finally give in to liking it. No doubt it’s a weird combination of flavors, and at first it’s confusing. But then you’re intrigued enough to take another bite, and you realize it’s interesting. Another, and you just might like it. Another, and you’re on your way down that dangerous path towards eating the whole thing. Fortunately, with only 3 ingredients, it’s really easy to make in small batches (actually, it’s really easy to make, period).
Made in a larger batch, this would also make a great dish for a party.
Recipe after the jump…
main courses
21
Jul 09
CPO, or Chicken, Peppers, and Onions became a standby for me while at college because it has essentially 3 ingredients, is really easy, and super versatile. Nearly every cuisine around the world incorporates these 3 ingredients into its repertoire, so all you need to do to mix it up is change around the sauce.
Today’s version took on a latin flare with a chipotle-lime sour cream, which is adapted from a recipe by Andy Husbands, one of this year’s Hell’s Kitchen contestants. Served atop a warm tortilla, it was a blend of warm and cool, tangy and creamy, chewy and crunchy that had my mouth dancing and me excited for every new bite.
Recipe after the jump…
appetizers / snacks
20
Jul 09
It’s unfortunate that bruschetta has become synonymous with tomato, garlic, mozzarella and basil on toasted bread. I can’t deny that in peak tomato season, the classic American version can be an immensely satisfying snack on a hot day. But on occasion, the classic combination could do with some mixing up.
Enter red peppers. I love roasting them, because they become the perfect blend of soft and crisp. It’s so easy to do, yet it seems undeniably fancy. Usually, you roast the peppers whole, then put them in a paper bag or covered bowl to steam. Then, you take the skins off the peppers, cut them open and take out the seeds. It’s an easy, but sometimes unpleasant process when you open the peppers and near boiling steam trapped in the center gushes out onto your hands. So today, I did it differently.
I decided to go the easy, lazy route here, and I couldn’t be more thrilled with the results. I cut the peppers in half and took out the seeds while they were raw, and kept the skins on after roasting to keep all that tasty charred flavor and color.
Almonds add a bit of crunch crunch to the mix, and goat cheese adds some salty deliciousness to balance it out. All in all, it’s a perfect summer treat.
Recipe after the jump…
