Recipe - - Page 21

by BS

Growing a Serious Sandwich

With spring weather (finally-maybe-is-it-really) coming to most of the country it’s about time to start talking gardening. Now, to put it nicely my cooking technique focuses on creativity and innovation at the expense of perfection and measurement, and my gardening experience, not surprisingly, has had about as much success as my baking repertoire. Which is to say…not much.

So I was excited to receive a shipment of Gro-ables, a foolproof new way to grow herbs and vegetables in your backyard, garden or kitchen. Gro-ables are ready-to-plant seed pods that come with a built-in environment for your seed. Each pod contains growing materials, plant food and seeds (basil, spinach, cilantro, dill, sweet peppers, cherry tomatoes and more). All you need to do is open the seed pod, drop it in some dirt and then water occasionally. Now that’s my kind of gardening.

With sunny weather on hand this week, I was inspired to get going with my Gro-ables — planting some basil, cherry tomatoes and lettuce on my windowsill. That in turn got me hungry for some fresh herbs and veggies, so while I’m waiting for those to grow, I took the basil I already had on hand, whipped up some fresh pesto and put together a new take on an ES favorite sandwich.

BLT Sandwich with Fresh Pesto, Mozzarella and Basil

Fried Matzoh

Here in America we like to put our own culinary stamp on everything, and by “culinary stamp” of course we mean taking otherwise healthy things and frying them in as much oil as possible, then dousing them in something sweet. With Passover just around the corner, it’s matzoh’s turn in the fried spotlight. While we disappointingly haven’t seen anyone deep-fry matzoh yet (what are you waiting for, Iowa State Fair?) we do love this take on traditional matzoh brei, courtesy of Carrington Farms, which goes easy on the eggy extras, and heavy on the fried bread. Er…unleavened bread that is.

Fried Matzoh

Cocktail O’Clock: Ring of Fire

Today’s Cocktail O’Clock comes from Brett Robison, the bar manager at Republic in Takoma Park, Maryland, and things are getting a liiiiitle complicated. And by complicated, we mean on fire.

Republic’s new Ring of Fire cocktail is an homage to Johnny Cash that’s made with Hennessy, Romana Sambuca, Peychaud’s bitters, lemon peel and orange peel, plus “Angostura flame” — overproof rum and angostura bitters — sprayed from an aromatizer through an open flame.

We’d say don’t try this at home…but if you do want to try it at home, we got the recipe. For more on how to handle the Angostura flame, check out these instructions. Be safe, kids.

Ring of Fire

2oz Bulleit Rye
1/2 Romana Sambuca
1tsp simple syrup
3 dashes Peychaud’s bitters
Lemon peel
Orange peel
4 sprays angostura flame

Combine bulleit, bitters, lemon peel and simple syrup in mixing glass. Add ice and stir 5 times.

In a separate old-fashioned glass add 1/2oz Romans Sambuca.

Stir the cocktail 10-15 more times or until well chilled.

Light Sambuca on fire. Begin spraying angostura flames directly towards the flaming Sambuca. Miniature bursts or geysers of fire will form. After 4 sprays, strain cocktail into warmed and aromatized old-fashioned glass. Garnish with orange peel.

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by Emily

Strawberry Fields Spinach Salad

This recipe is so simple I almost feel bad posting it as a “recipe”… except for I don’t feel bad, because it is SOOOO GOOD. You’ll see.

I originally experienced this heavenly combo during one of my weekly girls’ night dinner parties. I knew it was going to be a winner when I saw the dressing employed: Rich Poppy Seed Dressing from Brianna’s. Normally I don’t love bottled salad dressings, but this Brianna’s is different. I’ve been a big fan of their poppy seed dressing since I discovered it years ago. It’s an amazing complement to every sort of fruit (including peaches, as indicated on the bottle—and also avocado!)

The sweetness of the strawberries and the dressing is an obvious pairing with the tangy, creamy goat cheese and balsamic vinegar. The surprise here is the quinoa—usually I serve cooled quinoa in salads, but this one keeps it warm. This allows the goat cheese to melt into the quinoa and the rest of the salad ingredients, and slightly wilt the spinach. It all melts and mixes together just enough, not too much. The key? Slightly warm quinoa, not super hot right off the stove!

Sweet Strawberry Fields Salad

Brussels Sprouts Gone Wild: Peanut Butter Edition

I stumbled upon the most interesting thing last night! Brussels sprouts are a hot menu item everywhere in Austin (and the general country, I feel) but usually I see them one of two ways: Asian style with fish sauce, cilantro, etc. or uh, Bacon style, as in they’re sautéed with tons of bacon, pancetta, etc. But we were trying out a new-ish restaurant, The Hightower, when I noticed something a little different on the menu: Peanut Butter Brussels Sprouts.

Well, I love peanut butter and I love Brussels sprouts, so obviously the universe had already made this choice for me.

These were some of the best sprouts I’ve had in recent memory – they weren’t too goopy or sugary, thanks to the addition of sambal and lemon. A sprinkling of plump, golden raisins added just enough contrast. This would be really easy to replicate at home — quarter some sprouts, sauté with some coconut oil, add in some natural peanut butter, a scoop of sambal, a squeeze of lemon, and a handful of raisins at the end. Sweet, sour, spicy, what’s not to love?!

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by BS

Cocktail O'Clock: Serious Irish Coffee

Well, if this whole winter this is just going to refuse to stop, we might as well embrace it, and keep on pouring those hot cocktails.

This recipe kicks Irish coffee up a notch, using illy espresso lightly sweetened with raw sugar, gently stirred into warm whiskey, finished with lightly whipped cream and a dash of cocoa powder.

Serious Irish Coffee

illy espresso
Irish whisky
Granulated sugar
Heavy cream
Coffee beans
Cocoa beans
Cocoa powder

1. In a small steaming pitcher, add 1 1/2 oz Irish whiskey.

2. Add 2 tsp granulated sugar.

3. Heat the whiskey and sugar for a few seconds using the A wide variety of online casino games offer online progressive jackpots including Roulette, Draw Poker and Slots . steam wand on the espresso machine. Pour into serving glass.

4. Prepare 2 oz espresso and add to serving glass. Gently stir.

5. In a small bowl or mixing cup add 2 oz heavy cream. Lightly whip so that it is still a liquid.

6. Starting at the edge of the glass slowly pour/float 2oz heavy cream on top of the coffee.

7. Garnish with two coffee beans and a dusting of cocoa powder.

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by BS

Cocktail O’Clock: St. Patrick’s Day Hangover

If you’re not ready to put down the Jameson’s yet, at least include some coffee.

This (post) St. Patrick’s Day cocktail comes via Lulu’s in Hoboken, NJ.

Caramel Clover

2 oz Jameson 12yr
1 1/2 oz Baileys Caramel
1/4 oz Vanilla Syrup
2 oz Espresso

Mix ingredients together, shake and pour into a glass. Top with whipped cream and drizzled caramel, dust with cinnamon and garnish with a cinnamon stick.

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