Advertisements

Monthly Archives: November 2011

Frozen Lemonade and Vodka Cocktail with Mint

22 Tuesday Nov 2011

Posted by in Drink, Mint, Recipe

≈ 2 Comments

When I worked at Cuisine at home magazine in Des Moines, Iowa, one of the first recipes I developed was Limoncello Mint Lemonade. The recipe was published in April 2008 on the back page section called Grand Finale.  It was the first time I had tasted Limoncello – a delicious Italian lemon liquor, syrupy and bright with lemon.

When developing the recipe, I immediately thought of my favorite drink, the mojito, and decided to reinvent it with Limoncello as the main ingredient.  After numerous trials and taste tests (can you believe I got to do that at work and get paid for it?) I came up with a refreshing minty cocktail, sweetened with frozen lemonade and fizzed with club soda.

Fast forward three years.  On a cold, dark, rainy Seattle evening, I was on my way to attend a cocktail party.  I wanted to remake the Limoncello Mint Lemonade.  The only problem was that I did not have Limoncello.  Carri, the host of the party, generously offered the use of her vodka and that is how the Frozen Lemonade and Vodka Cocktail with Mint was born.


Frozen Lemonade and Vodka Cocktail with Mint


Ingredients


1 container frozen lemonade (12 ounces)
1 cup mint leaves, tightly packed
Juice of 2 large lemons
1 1/2 cups vodka
Ice Cubes
Lemon-Lime Sparkling Soda (I like Fresca or Squirt)
Mint sprigs for garnish

Directions


1.  Combine lemonade, mint and lemon juice in a large pitcher.  Using a muddler (or a wooden spoon), bruise the mint leaves to release the aroma, and combine with lemonade and lemon juice.  Add vodka to the pitcher and stir to combine.

2.  Add ice to a serving glass and top with the lemonade-vodka mixture.  Add a splash or two of lemon-lime sparkling soda.  Gently stir and garnish with a mint sprig.  Serve immediately.

The pitcher of lemonade-vodka mix can serve anywhere from 10-16 drinks, depending on how thirsty you are.

Back to the blog

Advertisements

Thanksgiving Sweet Potatoes Get a Makeover

18 Friday Nov 2011

Posted by in Cooking, GlutenFree, Holidays, Recipe, Sweet Potatoes, Thanksgiving, Vegetarian

≈ Leave a comment

Thanksgiving is just a week away.  To be honest, Thanksgiving is my favorite culinary holiday (Hanukkah follows closely behind with latkes!).  I experienced my first Thanksgiving as a young teenager, when my family moved to the United States.  I loved the roasted turkey, despite the fact that my father does not eat the bird.  I loved the mashed potatoes, welcoming them to the table welcoming them to the table like an old, familiar friend.  I even loved the cranberry sauce that came directly out of the can (forgive me, this was years and years ago before I discovered how easy it is to make your own cranberry sauce).

One thing that puzzled me about Thanksgiving was the Sweet Potato Pie.  I didn’t get it.  Please don’t judge, but I grew up without much cinnamon, five spice, and nutmeg.  The flavors didn’t resonate with me.  And so, I unfairly abolished sweet potatoes altogether from my diet.

Then one day, I tasted sweet potatoes on their own.  I should have marked that day on the calendar, it was that epic!  Since then, I have been enjoying sweet potatoes on a regular basis.  One year, when planning the  Thanksgiving menu, I thought I should incorporate sweet potatoes in the meal, but do it my way!

Here’s the recipe for Thanksgiving Zesty Sweet Potatoes with Jalapeno and Ginger.  I add zest and juice of the orange, along with the lime juice to enhance the natural sweetness of sweet potatoes.  The heat from the jalapeno pepper and spice from fresh ginger counteracts brown sugar and brightens up the dish.  Cilantro and scallions contribute flavor, aroma, and color contrast.  I welcome you to try this recipe and share it with your family and friends at the Thanksgiving table.


Ingredients


6-8 sweet potatoes, peeled and sliced into 1″ pieces
zest of 2 oranges
juice of 1 orange
juice of 1 lime
1 small jalapeno, seeded and minced
2-4 tablespoons light brown sugar
4-6 cloves of garlic, peeled and grated on microplane
1 inch fresh ginger root, peeled and grated on microplane
1/2 cup Half and Half, plus extra, as needed
salt and pepper to taste
1/2 cup chopped cilantro
4 scallions, sliced

Directions


1.  Place sweet potatoes in a large pot and cover with water.  Season with salt.  Bring the water to a boil, lower the heat and simmer sweet potatoes until they are completely tender.

2.  While the potatoes are cooking, whisk together orange zest, juice, lime juice, jalapeno, brown sugar, garlic, ginger and half & half – this is your dressing.

3.  Once tender, drain sweet potatoes and mash in a large bowl.  Combine the potatoes with the dressing and season with salt and pepper.  If you would like a looser consistency, add a little bit more half and half.  Gently fold in cilantro and scallions.

4.  Serve on a side, garnished with extra cilantro and scallions.

If you have any leftovers the next day, I’d recommend making these potatoes into little cakes by adding an egg and flour and then pan frying the potatoes in vegetable oil.


Please share your favorite non-sweet way to enjoy sweet potatoes!

Check out a few more of my favorite sweet potatoes recipe: Sweet Potato Latkes and Sweet Potatoes with Coriander and Cumin.

Back to the blog

Project "You Buy, I Cook" ~ Salad with Pomegranate and Asian Pear

17 Thursday Nov 2011

Posted by in Asparagus, Cheese, Cooking, Pasta, Recipe, Salad, You Buy I Cook

≈ 4 Comments

A month or so ago  I unveiled my new project “You Buy, I Cook.”  It’s pretty simple and rather fantastic, if I say so myself.  Here’s how it works.  You purchase groceries, I cook (you get to cook and learn with me, if you wish), we eat, you do the dishes.  Everyone wins.

My first project was with Lera.  I came over to make sauteed shiitake mushrooms with lots of fried onions and garlic.  We ate the mushrooms on top of mashed potatoes (the potatoes got a healthy doze of sauteed onions and garlic as well). We drank copious amounts of red wine and hung out on the couch.  It was too dark to take photos, but trust me, the food was delicious and Lera was happy.  Needless to say, there was no help from Lera in the kitchen department, but she is a gem when it comes to cleaning!

The second “You Buy, I Cook” project happened just last week.  Priya showed up at my door with a mystery basket of groceries, and in the midst of my lamb project (come back next week to find out about it!), we cooked lunch.

The contents of the mystery basket were quite exciting!  By the way, on top of being a fantastic salsa dancer, Priya is a photographer. I decided to let her play with my camera while I was cooking.  I’m happy to share some of her photos in this post.

I didn’t want to incorporate all the ingredients in one dish.  Instead, I made a salad and pasta.

For the salad, I quickly combined garlic, shallot, mustard, lemon juice, salt and pepper, and whisked in olive oil.  Do you see a piggy whisk?  I bet you wish you had one as well!  My super fabulous friend Diana gave me the whisk a year ago and I love it!

The dressing came out lovely – thick, creamy, punched with garlic.  I drizzled the dressing on top of the assembled salad: mixed greens, pomegranate seeds, slices of Asian pear, and ribbons of cheese.

With the rest of the ingredients, we made pasta.  We roasted the bell pepper and asparagus, coated with olive oil and sprinkled with salt and pepper.  I tucked in a few cloves of garlic along with the vegetables.

While the vegetables were roasting, I cooked the pasta, and Priya chopped up tomatoes.  We mixed tomatoes with the leftover mustard vinaigrette and then combined it with the bow tie pasta.  We ate the pasta along with roasted vegetables.

I’m ready for my next “You Buy, I Cook.”  Who shall be my next guest?

Back to the blog

"Clean Your Pantry" Biscotti Recipe ~ Will Bake for Food Fundraiser in Seattle

13 Sunday Nov 2011

Posted by in Baking, Dessert, Fruit, Nuts, Seattle, Volunteering

≈ 3 Comments

Earlier last week, I wrote about my participation in Will Bake For Food Fundraiser in Seattle.  I wasn’t quite sure at the time what to bake.

I was looking for a simple recipe, one that would be easily multiplied, quick to bake, delicious, and tempting to buy.  

I didn’t feel up to tempering chocolate, beating egg whites to a stiff meringue, or playing with delicate sheets of phyllo dough.

Just then, I remembered the Cranberry and Pistacchio Biscotti recipe I taught while working at Whole Foods Market and decided to replicate the recipe at home.

Looking inside my pantry (pulled out kitchen drawers), I quickly discovered that I didn’t have any pistacchios, nor did I have enough cranberries for the recipe.  Unwilling to step outside on yet another rainy and stormy Seattle afternoon, I chose to make “Clean Your Pantry” Biscotti, using the basic recipe from Whole Foods Market.  Instead of plain cranberries, I used a combination of brown raisins, golden raisins, sour cherries and cranberries.  In place of pistacchios, I used almonds and pecans.  Also, instead of baking full-size biscotti, I decided on mini size – don’t they look adorable?

I would like to give a heart-felt thank you to my fabulous friend Alla who helped me design and print the orange name tags that went inside the bags!  Thanks to you and Kyle for stopping by the Fundraiser and your support!


“Clean Your Pantry” Biscotti


Ingredients (about 120 individual small biscotti)

1 1/2 cups dried fruit (combination of raisins, golden raisins, cranberries, and sour cherries, approximately the same amount of each)
1 cup (2 stick) unsalted butter, at room temperature
1 1/2 cups sugar 
4 eggs, at room temperature 
4 teaspoons vanilla extract 
4 1/2 cups all-purpose flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
1 cup pecans, roughly chopped
1 cup almonds, roughly chopped
Directions
1.  Place dried fruit in a bowl and cover with hot water.  Soak for 10-15 minutes; drain.
2.  In an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended. Stir dried fruit and nuts into dough by hand. 
3.  Preheat oven to 325°F. Divide dough into ten balls. On a lightly floured surface, knead each dough ball a few times then shape into a long, slightly flattened, log, about 1 inch wide and 12 to 14 inches long. Place on a parchment lined sheet a few inches apart. Bake for 20-25 minutes or until barely golden.  If baking multiple pans at the same time, be sure to rotate halfway through to ensure even baking.

4.  Let cool for 10 minutes. Slice logs on the diagonal about 1/2-inch thick. Return slices to the baking sheet and bake again for 15-20 minutes, turning halfway through baking, until golden brown. Let cool. 
Biscotti will keep for several weeks in an airtight container.

The biscotti turned out well!  They were a bit labor intensive, given their size and quantity.  While I was stuffing the 30 bags, I snacked on some of the end pieces.  Unfortunately, biscotti weren’t the most popular item at the fundraiser, and I had some bags left at the end of the sale.  Rather than taking them home, I swapped them for delicious homemade goodies contributed by many of my fellow Seattle bloggers!

What are your favorite ingredients for biscotti?

Back to the blog

Bertolli Meal Soup for 2 Giveaway – Tomato Florentine & Tortellini with Chicken

13 Sunday Nov 2011

Posted by in Giveaway, Lunch, Product Review, Soup

≈ 20 Comments

If you read my blog, you know how much I love soup.  Hot or chilled, brothy, pureed, or chunky, I love it all.  On most occasions I make my own soup.  On some occasions I go out for pho, and on special occasions I go to my parents’ for a bowl of dad’s borcht.

I hardly ever buy prepared soup, but was ready to give it a try when the Bertolli people contacted me and asked my review of their new line of Premium Meal Soups for 2.

I stopped by the frozen section at my local grocery store and picked up Tomato Florentine and Tortellini with Chicken Soup.

Scroll down to see what happens next and to enter a giveaway for a chance to try the soup for free!

I also picked up Tuscan-Style Beef & Vegetables Soup that I hope to try soon!

Here’s what the ingredients looked like directly out of the frozen bag.  To prepare the soup, I simply emptied the contents of the bag into a pot and added a cup of water.  Once the soup came to a rapid boil, I lowered the heat, covered the pot with a lid and simmered for 5 minutes, stirring occasionally.

 The soup smelled fantastic.  To be perfectly honest, I would have been happy just with the tomato base – it was cheesy and sweet, creamy and delicious.  I would love to substitute the tortellini and chicken with a sourdough grilled cheese sandwich, but alas, this was not part of the deal.

Are you interested in trying the soup for yourself?  Enter the giveaway sponsored by Bertolli!
The lucky winner will receive:
  • Two tasting certificates for Bertolli Premium Meal Soups for Two
  • Stainless steel soup ladle
  • Woven oval bread basket
  • Bertolli reusable freezer bag

To enter, please leave a comment on this blog mentioning your favorite soup!  Be sure to include your email address so I can contact you in case you win.

To improve your chance to win:

Good luck!  (Please be sure to mention in your comment if you have done any of the above for extra chance to win)

Apple, Pear, and Berry Crumble with Walnut, Oatmeal Coconut Topping

09 Wednesday Nov 2011

Posted by in Cooking, Dessert, Fruit, Nuts, Recipe

≈ 2 Comments

Let’s talk dessert.  I eat it, yet I hardly make it, most likely because  it requires following a recipe and I just can’t be bothered.
Last week, I took first prize in Iron Chef competition for a dessert. Say what?  Seriously! No joke.  I had my team make apple, pear and berry crumble that won over the judges and, perhaps, gave me a bit of confidence in my ability to make dessert.  My team literally threw things together without a recipe (under my guidance) and the crumble came out delicious, comforting, and as one of the team members said, it smelled like Christmas.
Fast forward to a few days later, I was having dinner with my parents and decided to share my success story.  Sharing apparently was not enough.  Right then and there my mom requested that I make the crumble.  Ahm…. sure!  I enlisted Anja as my sous chef and into the kitchen we went!
Taking into consideration my parents’ palate, I went very light on cinnamon and completely excluded five spice, cloves, and ginger (feel free to use all these spices in both the fruit filling and the crumble topping).
The recipe for the fruit filling is quite loose, however I decided to consult an actual recipe for the topping.  This one came from Dave Lieberman (Food Network).  Anja and I decided to slightly adjust his recipe, however, and used 1/4 cup of shredded coconut in place of rolled oats.
Ingredients

Filling
2 tablespoons unsalted butter
3-4 apples, cored and diced, about 3/4″ (I prefer granny smith apples, but feel free to use your favorite cooking apple)
3-4 pears, cored and diced, about 3/4″
1 bag frozen berries (previously I used a combination of strawberries, blackberries, and blueberries; this one had blueberries, peaches, and something else I couldn’t identify)
1/4 cup brown sugar, plus extra if needed
zest and juice of 1 lemon
1/2-1 teaspoon ground cinnamon
2-4 tablespoons of flour
Topping
1 cup walnuts, coarsely chopped
1 cup flour
1 cup rolled oats
1/2 cup brown sugar
1/4 cup shredded coconut (use unsweetened or sweetened, whatever you have on hand, it won’t make much difference)
1 teaspoon ground cinnamon
pinch of salt
8 tablespoons unsalted butter, cold, cut into 1/4″ pieces

Directions


1.  Melt butter in a large skillet over medium heat.  Add apples, pears, berries and sugar. Cook for about 15-20 minutes – you want the fruit to be al dente because it will continue to cook in the oven, feel free to adjust the cooking time depending on the consistency of fruit you prefer.

2.  Add lemon zest, juice, and cinnamon.  Increase the heat to bring the fruit juice to a boil.  Sprinkle with flour and cook until the juices thicken slightly.

3.  Preheat oven to 350 degrees.  Butter a baking dish and transfer the fruit into the dish.

4.  In a large bowl, combine walnuts, flour, oats, brown sugar, coconut, cinnamon and a pinch of salt.  Add butter, and incorporate it with the dry ingredients.  You are looking to form pea-sized pieces of butter that are coated with the dry ingredients, do not overwork the butter.  Evenly sprinkle the topping over the fruit. Bake in the oven for 30-45 minutes, or until the topping is golden brown.

5.  Cool slightly and serve with fresh whipped cream or vanilla ice cream.  If you have leftovers, serve the next day, warmed in the oven (or microwave) with a dollop of Greek yogurt.

This would be a perfect accompaniment to your Thanksgiving table.  I’d recommend using cranberries instead of mixed berries.  Give it a try and let me know what you think!

Back to the blog

A La Mode Apple & Ginger Pear Pie – Home Delivery

07 Monday Nov 2011

Posted by in Dessert, Restaurant Review, Seattle

≈ Leave a comment

Have you ever been lucky enough to get a home delivery of pie?  Let me tell you, it’s pretty fantastic!  Last week, when I came home after a long day of Iron Chef Competition, I was greeted by a beautiful, individual Apple & Ginger Pear pie from A La Mode Pies.

The pie arrived wrapped in a pretty box, tied with a blue ribbon and screamed to be consumed.  I’m still surprised that I waited a few days to taste the sweet gift, perhaps my will power is stronger than I thought.

The pie was served on Saturday morning, for breakfast.  I followed the directions and reheated it in the oven at 350 degrees for 10 minutes.  Then I popped it out of the metal pie plate, and stuck it back in the oven, upside down, for another 5 minutes to crisp up the bottom.  I wish I had ice cream to go along with the pie.

If you are interested in receiving your own pie delivery, be sure to contact A La Mode Pies or stop by at their new location:

5821 Phinney Avenue North
Seattle, WA 98103

Can’t wait to try the pies yourself?  You’re in luck!  The Phinney location of A La Mode Pies officially opens on Thursday, November 10th at 7am.  Bring your sweet tooth.

Back to the blog

Will Bake for Food – Seattle, November 12th, 2011

04 Friday Nov 2011

Posted by in Baking, Seattle, Volunteering

≈ 3 Comments

I’m very excited to be joining Seattle food bloggers for Will Bake for Food.

The event will take place on November 12th.  Please click on the link to find out more information – there might  still be time for you to join and participate.  If not, be sure to stop by and purchase freshly baked goodies and donate canned goods!  
I never made a secret out of the fact that I’m not really a baker.  Sure, I can follow a recipe, more often than not, quite successfully.  But in general, I prefer to eat baked goods rather than make them myself.  Yesterday, however, I received a bit of encouragement and appreciation for my baking skills.  Leading a team of recruits in Iron Chef competition, we whipped together a Pear, Apple and Berry crumble that took first place!  It was delicious, and in the words of one of the students “smelled like Christmas.”
So, I plan to ride in my baking glory, at least through next Saturday.  What will I bake for the sale?  Stay tuned to find out!

Mediterranean Salmon en Papillote – Roasted Salmon Recipe

01 Tuesday Nov 2011

Posted by in Cooking, Fish, Potatoes, Recipe

≈ 3 Comments

French is sexy: the language, the music, the fashion, and the food!  When sexy also happens to be delicious and easy, you know you have a winner on your hands!  This recipe combines the French technique en papillote with Mediterranean flavors.
What is en papillote?  The literal translation from French is in parchment, which is precisely what it is.  The parchment is folded into a pocket and allows the food inside to cook gently, without fear of overcooking.  While cooking, the items inside release juices that create steam and also concentrate into a lovely sauce.
The combination of ingredients points directly to the Mediterranean – briny olives, sweet tomatoes and peppers, with a hint of garlic and shallots.

Ingredients (for 2)

Olive oil
2 4-6 ounce salmon fillets (skin removed)
Salt and pepper to taste
1 tomato, diced
1/2 red bell pepper, diced
10 green olives, roughly chopped
1 shallot, finely diced
2 cloves of garlic, finely minced
fresh dill
1 lemon, sliced
2-4 tablespoons of wine (I used Sauvignon Blanc)
Directions

1. Preheat oven to 400 degrees F.  Cut out 2 large pieces of parchment paper (about 14 by 14″).  Lightly coat one half of the parchment with olive oil.  Place one salmon fillet on half of the parchment paper.  Season with salt and pepper.  Top the salmon with half of tomatoes, bell pepper, olives, shallot and garlic.
2.  Drizzle the salmon and vegetables with a little bit of olive oil.  Cover with sprigs of dill and lemon slices.  Drizzle the fish with wine.

3.  Now make a pouch out of parchment paper (if you have made calzones or pirogis, you are a step ahead!).  Fold the parchment paper in half, covering the salmon.  Start folding from one end, going all the way to the other end.  Be sure the fish is completely enclosed and secure.  If needed, use staples to hold the parchment shut.

4.  Place the parchment pockets on a baking sheet and bake for 15-20 minutes in the oven.  Be careful when serving – opening the parchment pockets will release a lot of steam – don’t get burned.

Remove lemon slices and dill sprigs when serving (feel free to garnish with fresh lemon slices and chopped dill).  I served the fish with olive oil smashed potatoes and sauted onions with a glass(es) of SeaGlass Sauvignon Blanc.


Looking for a different way to cook salmon?  Try my recipe for Roasted Salmon with Lemon and Dill.

Back to the blog

Happy Halloween – Wine and Grape Carved and Drilled Pumpkin

01 Tuesday Nov 2011

Posted by in Decorating, Holidays

≈ 1 Comment

Happy Halloween!  Last year I carved my first pumpkin – Maple Leaf Fall Pumpkin.  It was fun and I decided to do another pumpkin this year.  My sister, mangotomato, suggested that I use a different technique – drilling!  So I gave it a try.  Not wanting to go the traditional route yet again, I decided on a wine and grape design (thanks to my mom for the grape suggestion!)

What do you think?

 Back to the blog