Cranberry Raspberry Martinis (aka Cosmopolitan)

15 Saturday May 2010

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This is a simple, yet delicious variation of the cosmopolitan, that uses cranberry raspberry juice and lime juice.

Serving Size: 1

INGREDIENTS

  • 2 oz high quality vodka (such as Ketel One)
  • 2 oz cranberry raspberry juice (such as Trader Joe’s)
  • 1/2 oz triple sec
  • 2 lime wedges
  • 4 ice cubes

DIRECTIONS

  1. Combine vodka through triple sec, 1 lime wedge (squeezed), and ice cubes in a cocktail shaker (my favorite is the Metrokane Fliptop Cocktail Shaker – it never leaks as long as you firmly screw on the lid, and firmly press in the fliptop).
  2. Pour in martin glasses, and serve with a fresh lime wedge.

100% Real Tex-Mex Margaritas

15 Saturday May 2010

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Have you ever had a margarita that tastes like chemicals or that leaves that bitter aftertaste in your mouth? Look no further…this recipe is adapted from my friend, Kathy’s, homemade margarita mix. This recipe makes approximately 6 servings (depending on the size of the margarita glass). Serve along side an assortment of tex-mex dips (salsa, guacamole, bean-dip, etc.) and chips.

INGREDIENTS

  • 3 cups organic lemonade (such as Santa Cruz)
  • 1 cup freshly squeezed organic lime juice* (about 6-10 limes)
  • 1/2 cup pulp free, organic orange juice
  • 3/4 cup high quality triple sec or cointreau
  • 1 cup high quality tequila
  • Margarita salt
  • 2 additional limes
  • 6 margarita glasses

Note: The freshly squeezed lime juice is very important and really shapes the flavor of the margarita mix. You may want to invest in some kind of juicing tool to make your job easier. If you want to substitute some of the freshly squeezed juice with bottled, then use at least 2/3 cup freshly squeezed lime juice and top with 1/3 cup bottled organic lime juice like Lakewood or Santa Cruz – both available at Whole Foods.

DIRECTIONS

  1. To make the margarita mix, combine lemonade through orange juice in a medium-sized pitcher.
  2. Add triple sec (or cointreau) and tequila to the pitcher, refrigerate until cold.
  3. To prepare margarita glasses, quarter a lime, and using one lime wedge, wipe the rim of the margarita glass until wet with lime juice. Immediately dip the rim in margarita salt. (Note: it’s easiest if you pour a little margarita sauce onto a medium-sized plate and invert the glass directly on the plate. This way you won’t contaminate the entire container of margarita salt, too.)
  4. Fill each margarita glass with ice and top with prepared margarita mix.
  5. Enjoy with friends!

Babka Wielkanocna (Easter Baba)

11 Tuesday May 2010

Posted by in Dessert, Recipe, Vegetarian

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This was my first time experimenting with a new Polish recipe from my Polish cookbook (which I purchased last winter from a small, Polish bookstore in Chicago’s Polish Town). This cake (Babka) is typically served on Easter, but it can also be served as a dessert for a light spring or summer brunch. (Note: I used a bread machine to make the dough and saved quite a bit of effort and time.) (*Indicates CSA product.)

INGREDIENTS

  • 3 organic eggs*
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup organic half-and-half
  • 1 tsp grated, organic lemon rind
  • 1 tbsp organic, melted butter
  • 1/4 cup golden raisins
  • 1/3 cup organic sugar
  • 2 cups organic, all-purpose, unbleached flour
  • 1 envelope/package active dry yeast
  • 1/2 cup confectioners sugar
  • 1 tbsp lemon juice

DIRECTIONS

  1. In a medium-sized mixing bowl, beat eggs through half-and-half by hand with a wire whisk. Stir in lemon rind, melted butter, raisins and sugar. Add mixture to the bread machine container. Lightly spoon flour on top of the mixture. Make a small indentation in the flour with a spoon, and add yeast to the indentation. Choose the dough setting on your bread machine.
  2. Grease and dust a cake bundt pan with flour. Place dough in the pan and bake at 350 F for 30-35 minutes, or until golden brown. Remove from oven and place on a wire cooling rack. When cool (about 10-20 minutes), carefully invert cake onto a plate.
  3. To make the icing, mix confectioners sugar and lemon juice well with a wire whisk. Lightly drizzle over the cake.

Eastern European Potato Salad

10 Monday May 2010

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This is a simple, Eastern European inspired potato salad that tastes delicious warm or room-temperature. It’s a great recipe for the spring to use up cold-storage root vegetables, such as parsnips and carrots, and new spring crops, such as fingerling potatoes, leeks, garlic greens, and fresh herbs. (*Indicates CSA and farmers’ market produce.)

INGREDIENTS

  • 1 lb fingerling potatoes*, washed and scrubbed well, cut into 1/4″ slices leaving skins on
  • 3 parsnips*, chopped
  • 4 carrots*, sliced (yellow, orange, red or purple, or a mixture)
  • 3 small leeks* (white parts only)
  • 2 garlic greens*, chopped (white and green parts)
  • 3 tbsp extra virgin olive oil
  • 1/2 cup fresh herbs (such as dill and chives)
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 425 F.
  2. Combine potatoes through olive oil in a 9X13″ baking dish. Bake at 425 F for 30-45 minutes, stirring every 10 minutes, or until vegetables are tender and potatoes are golden brown.
  3. Toss with herbs through salt.
  4. Serve warm or at room-temperature.

Comfort food with a local, upscale twist

10 Monday May 2010

Posted by in Dinner, Farmers' Market, Meat, Menu

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Last evening, Greg and I hosted some colleagues for dinner.  I knew our guest of honor was a huge fan of two comfort food staples: meat loaf and macaroni and cheese (I usually make these whenever he comes to visit).  After a stop at the DuPont Circle Farmer’s Market, I was all set to make something comforting, yet special.  The results were worth it and our guests, I believe, felt very special!

Macaroni and Cheese:

The ingredients for my Mac and Cheese

My first stop at the market was Copper Pot Food Company, to see my friend Maude, who was volunteering.  Stefano Frigerio, the chef-owner gave me all the market intel.  When I explained that I wanted to make macaroni and cheese, he handed me the last two boxes of his cavatelli and said “Go there and get milk, then go there and talk to her and ask which cheese they have today that will melt best.  Then come back.”  I did as he said, and when I came back with the dairy, he told me “Here’s what you do.  Don’t bother with butter and flour.  Heat some milk in the microwave with the shreded cheese for about a minute.  Then pour the mixture into a blender and whip it into a cheese sauce to pour over the pasta.”  I had never done this before – I’m a fan of the beschamel type of mac and cheese, which gives a decidedly-rich and heavy end product.  I wanted Stefano’s pasta to be the standout, highlighted by the cheese sauce, so I took his advice.  The resulting mac and cheese was amazing – light, airy, and not oily!

Ingredients:

  • 2 packages cavatelli pasta from Copper Pot Food Company
  • 1 cup organic creamline milk from Clear Spring Creamery
  • 1/2 pound Wallaby cheese from Keswick Creamery
  • 2 oz Claire’s Organic Camembert from Clear Spring Creamery (my own addition!)
  • salt and pepper to taste

For the Topping

  • 1 cup panko breadcrumbs
  • 8-10 fresh young garlic chive shoots, chopped
  • 3 tbsp truffle oil
  • salt and pepper to taste

Instructions:

  1. Cook the pasta as directed.  Drain, and place equal amounts in 4 ramekins.
  2. In a microwave safe bowl, heat milk and cheese for about 1 minute on medium heat to soften.
  3. Blend the mixture on high speed in a blender until smooth.
  4. Pour cheese mixture over the pasta in the ramekins.
  5. Bake at 350 until the cheese starts to bubble.
  6. Top with panko mixture and broil until the top is golden brown.
  7. Allow to cool for 3-5 minutes before serving.

Meat Loaf Sandwiches:

This very simple sandwich used local, sustainably raised meat from EcoFriendly Foods, LLC.  I just eye-balled the recipe.

Ingredients:

  • 1 large package ground beef from Ecofriendly Foods, LLC
  • 1 small package ground veal from Ecofriendly Foods, LLC
  • 1 onion, minced fine and drained
  • 1 carrot shredded fine and drained
  • 1 clove garlic, minced fine
  • 1 egg
  • 1 pinch cumin
  • 1 pinch celery salt
  • 1 pinch garlic salt
  • 1 slice fresh whole wheat bread, ground into breadcrumbs.
  • salt and pepper to taste

Sauce:

  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 1 tablespoon brown sugar
  • 2 tablespoons apricot preserves
  • 2 tablespoons white vinegar

Directions:

  1. In a large bowl, combine all ingredients loosely (do not overmix or you will have tough meatloaf)
  2. Line a loaf pan with two peices of fresh bread to absorb the drippings during cooking.
  3. Shape the mixture into a loaf, and place in the loaf pan.
  4. In a saucepan, combine all ingredients for the sauce and cook over low heat until combined.
  5. Top the meatloaf with 1/4 of the sauce and bake at 350 until the loaf is cooked through (depending on the size it will take a different amount of time.  Mine took 50 minutes).
  6. Half way through cooking, top with another 1/4 sauce, reserving 1/2 to serve with the sandwiches (be careful not to cross contaminate!)
  7. Cool the meatloaf for several minutes before cutting.
  8. Serve over thick sliced white bread from the farmer’s market that has been buttered on both sides and grilled in a pannini press.

Salad

I picked lettuce and chives from my garden for an extremely local salad.

The meal was fantastic – the table was set with white tulips and a bottle of wine, and we enjoyed good conversation, good food, and good friendship.  The meal was topped off with homemade Philadelphia-style vanilla bean ice cream, another of our guest’s favorites.  He was tickled pink, and it wasn’t that difficult to pull off!

Orange-Basil Simple Syrup

10 Monday May 2010

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This simple syrup works well in cocktails, but would also be delicious drizzled over pound cake, or even ice cream!

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • the peel of one orange (cut into strips, remove after cooking, and save for cocktails)
  • 5-6 fresh basil leaves, torn

Directions:

  1. Place sugar and water in a saucepan and cook over medium heat until the sugar is dissolved
  2. Lower the heat and add the orange peel and basil
  3. Ensure the mixture does not boil and stir occasionally.
  4. Strain the mixture and cool completely.  Discard the basil, but save the orange peel for orange-basil cocktails.

Orange-Basil Cocktails

10 Monday May 2010

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Last year, I dined at Chinghale, a fantastic Italian entoeca and osteria in Baltimore, run by chef Cindy Wolf (who is building her own Baltimore restaurant dynasty I must say!)  I was inspired to make this summery cocktail from my experience there, and while they used Aperol in the drink, I think Contrieu worked just fine.  The basil (which is growing nicely in my garden) adds a fresh, almost medicinal quality to the fresh citrus, and the seltzer keeps it light and bubbly.

I served this before dinner for a nice light start.

Ingredients:

  • 1 oz Contrieu, Aperol, or Grand Marnier
  • 1 oz Vodka
  • 1 tbsp citrus-basil simple syrup
  • 2 oz fresh squeezed orange juice
  • 1 basil leaf
  • Seltzer water
  • Orange peel, for garnish

Directions:

  1. Mix first five ingredients in a tall glass with ice.
  2. Top with seltzer water and stir.
  3. Add the orange peel for garnish.

Extremely Local Salad

09 Sunday May 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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This is the most local of salads – picked from my garden 10 minutes before I was about to serve, and hand washed on ensure there was no dirt or bugs.  I dressed it with a little of this vinaigarette dressing and it was a huge hit!

Salad greens from my garden

The salad, while simple, took center stage.

Philadelphia Style Vanilla Bean Ice Cream

09 Sunday May 2010

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This is a simple, yet delicious, 4-ingredient recipe for Philadelphia-style ice cream from Ina Garten.  I served it over strawberries with some amaretto-grand marnier whipped cream on top.  Perfection!

  • 3 cups heavy cream
  • 2/3 cups sugar
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1 vanilla bean

Heat the milk, vanilla bean, and sugar over low heat until the sugar dissolves.  Add the vanilla extract.  Remove the vanilla bean, scrape the insides and stir the specks back in.  Cool the mixture, then chill the ice cream by placing it in a sealed container and placing it in a mixture of ice, salt, and water (or put it in an ice cream making machine.

Heat the milk, vanilla bean, and cream over low heat.

Scrape the specks and add to the mix.

Roll the ice cream through an ice bath of ice, water, and salt.

Freeze, then serve with fresh strawberries and amaretto-gran marnier whipped cream.

Polskie Nalesniki (Polish Crepes)

09 Sunday May 2010

Posted by in Dinner, Entree, Vegetarian

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This savory and subtly sweet polish crepe (nalesniki) is a wonderful weekend brunch dish. Serve with potato salad, a simple green salad, and deviled eggs for a simple Polish Easter brunch. (*Indicates CSA product.)

INGREDIENTS

Crepe Batter

  • 1 cup organic skim milk
  • 2 organic eggs*
  • 1 cup all-purpose organic flour
  • 2 tbsp organic salted butter, melted

Crepe Filling

  • 2 cups organic, part-skim ricotta cheese
  • 2 organic eggs*
  • 1 1/2 tsp sweet orange marmalade
  • 1/3 cup finely chopped almonds
  • 1/3 cup golden raisins
  • 2 tbsp organic cane sugar
  • 2 tbsp organic butter*
  • sour cream

DIRECTIONS

  1. Combine crepe batter ingredients in a large bowl and beat on medium speed with an electric mixer until ingredients are thoroughly mixed. Set aside in the refrigerator for 1 to 1 1/2 hours.
  2. Meanwhile, combine the ricotta cheese through sugar in a large bowl.
  3. Heat a large, non-stick skillet on medium-heat. Grease pan well with butter. Pour a small amount (about 1/4 cup) of the crepe batter onto the greased pan (note: the pan must be hot), titling the pan to allow batter to spread evenly. Brown lightly on each side (about 15-30 seconds per side; use a spatula to carefully peel away the crepe from the pan and flip – see this video for more information). Remove the crepe to a large plate, and repeat until the batter is used up.
  4. Spread about 1/3-1/2 cup of the filling on each crepe (except for about a 1 inch edge around the crepe), and roll up, completely enclosing the filling.
  5. Melt about 1 tbsp of butter in the skillet, and lightly brown the outside of each rolled up crepe.
  6. Garnish with sour cream and serve.
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