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by gansie

Oil Me Up

As I continue to unpack the very many kitchen toys I have accumulated since my food obsession began, I rediscovered my olive oil bottle. Two apartments ago I tried making garlic infused oil, but the garlic became rancid super quick and I lost interest in the experiment. But with a new, clean apartment, extra rosemary and mostly, wanting to procrastinate from cleaning up dinner (80 Proof made a great citrus-tequila salmon,) I decided to try my hand at flavored oil.

Mostly Rosemary Olive Oil

I trimmed rosemary springs at about an inch long, bruised them a bit in my mortar and pestle and then shoved them down the bottle. Next I added some whole parsley leaves and whole black peppercorns. I cracked a handful too and added them in. Poured the extra virgin olive oil just to cover the herbage and I was done. I had 80 put it on a shelf I couldn’t reach as not to be a disturbance while the flavors mingle.

Check back here in about 10 days to find out how my creation evolved.

6 comments

by gansie

Battle of the Margs

Our friend at The Un bea rable Lightness of Being decided to challenge 80 Proof’s margarita recipe with one of her own…

Summertime is a great opportunity for me to perfect the one domestic skill I own – bartending. I wholeheartedly admit to my shortcomings in the kitchen, but I actively try to make up for my cooking deficiencies by getting my guests so drunk they don’t notice that my brownies double as excellent lethal weapons. My favorite adult beverage recipe comes courtesy of my favorite green eyed man. Many a hangover, a couple of blender fatalities and some really great pictures can be blamed on this legendary concoction. To make your next warm weather gathering a hit, collect the car keys, get out the Advil and try this one on for size.

Fueling the Home Run Derby

(Cutie-pie, defending Home Run Champ and Phils’ first baseman,
Ryan Howard)

It’s Monday. It’s hot. Work sucks. And you might still be hung over from those home-made margs 80 Proof has been bragging about. But I have two things to cheer you up: the Home Run Derby (ESPN, 8pm) and a great snack to go with.

Two-Tiered-Tex-Mex-Triangles

This creation can also be made the night ahead. You would make the Spicy Dip section first so it can set. On the day of, bring out the already made section and bring to room temperature while making the Avocado Dip.
Makes 2

RIP Beloved Grill Pan, Chanukah 2006-Independence Day 2007

(our building’s in there!)

80 Proof and I just moved into a new apartment that has this crazy, nuclear fire alarm. It’s not battery operated so when the place gets harmlessly smokey from cooking, we can’t just undo the alarm until the smoke clears. 80 actually has to fan the alarm with a towel (amazingly funny to watch) the entire time I’m using my grill pan so the DC firefighters stay away. (And did you ever notice that when TV chefs use their grill pan it somehow never looks smokey?) Regardless, 80 demanded that the grill pan take a long hiatus, so in its honor, after the jump, is my last (for now) usage of the *grill pan.*

LeftBank

(the original)

Ever wonder if the two granddaddies of party dips–hummus and guacamole–could come together to create something magical? LeftBank answers with its brilliantly titled “hummus guacamole.” Served in a satellite-shape bowl with toasted bread, the dip is more like a rustic hummus, with whole chickpeas, chunks of avocado, sliced scallions, diced tomatoes and sparse jalapeno bits–sounds like the recipe for a party in your mouth, but unfortunately, it ends early. You can still enjoy the ample salt-and-pepper-crusted grilled salmon, but the pizza is where it’s really at. With an unbeatable trifecta of mozzarella, feta, and goat cheese–give or take the mushrooms–the pie is lovely, salty, cheesy goodness. (And even non-crust-eaters will enjoy this soft-yet-textured dough.) The decor is an eclectic mix of ’70s burnt orange and space-age white, but don’t worry about that–just eat the pizza. For: Pizza in Adams Morgan that’s way classier than a jumbo slice.
Entrees: $12-$24. 202-464-2100. 2424 18th St, NW [SG]
Originally in the Onion / DC local edition / June 21, 2007

in Uncategorized 0 comments

by gansie

If I knew how to bake…

I’d surely whip up a cake for the birthday boy – BS.
Hope you have a delicious day!

in Desserts 4 comments

by gansie

Independence Day

(Gravelly Point)

However you choose to spend your day of freedom from work, you can count on ES to cook and stuff our faces famously. We’ll report back on our endless eating extravaganzas.

in Uncategorized 2 comments