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By mlb, on November 6th, 2006%
This is part two of my post for Sara’s spotlight on the cookbook, Baking: From My Home to Yours by Dorie Greenspan. Except, it’s not baking at all! Ha! It’s cooking and chilling. That’s right, I cook and then I chill.
Okay, then. When I saw this recipe (in fact, I spotted this recipe before yesterday’s Swedish Visiting Cake, while browsing the book), I just knew I would be making it. Even better, we already had a bottle of scotch in the house, so there was no extra trip to the liquor store necessary. The resulting flavor has a bit of a bite but it is definitely delicious and butterscotchy. Butter + scotch = great flavor.
The only issue I had, and it was minor, is that the directions are really geared towards someone with a full-sized food processor. I have the medium sized one and I . . . → Read More: Spotlight On Baking: From My Home To Yours #2: Real Butterscotch Pudding
By mlb, on October 23rd, 2006%
Yes, we’re taking a break in the Fall Foods Fest (Pumpkin!) for a post about vodka sauce. Typically, penne is served in this dish but I had some fresh pasta from Pastaworks so there you go.
This recipe was in the most recent issue of Cook’s Illustrated magazine — a subscription that I make far too little use of. One of the tips they list is to use good quality vodka. Rot-gut booze will produce sub-standard, rot-gut sauce. Okay, I can get behind that sentiment and luckily I had some Crater Lake vodka from Bendistillery in the freezer. (Hmmmm, did luck really have anything to do with that?)
I also bought heavy cream (something I try to not use very much of) specifically for this recipe and another recipe that I will be posting about later in the week for WCC10.
Was the cream purchase it worth it, you . . . → Read More: Rigatoni (Penne) alla Vodka the Cook’s Illustrated Way
By mlb, on August 18th, 2006%
Here’s a quick recipe for a Friday cocktail. You will need:
1/2 cup water
1/2 cup sugar
1 lemon, zest peeled off
1 big sprig rosemary + 1 small sprig
2 oz vodka (or 3 oz, depending on your mood)
ice
Add the sugar, your strips of lemon peel, rosemary and water in a small pot. Bring to a boil and let sugar dissolve while stirring. Remove from heat and let cool. Dig out lemon and rosemary and discard.
Combine 1/2 of your syrup (or a little less, depending on how sweet you wannt it), the juice of 1/2 a lemon, the vodka and some ice. Mix and strain out into a martini glass. See, you have enough lemon/rosemary syrup to make yourself another. Excellent. Garnish with a small piece of rosemary. I found this really nice as the scent of rosemary was very strong every time I took . . . → Read More: Herbal Fusion: Rosemary-Lemon Drop
By mlb, on July 28th, 2006%
Here is my entry for Sugar High Friday 21: Ice, Ice baby, hosted by The Delicious Life. And if you haven’t seen the original posting you really should. It’s very funny.
My original plan was to make nutella gelatto but I altered that plan when I had some extra blueberries lying about and jwa posed the question, “Do we really need nutella gelatto?” I replied, “Yes, of course we do,” but after a little more thought, decided to go with the healthy option. Although, I think it’s a little suspect when the person who just made a pineapple upside-down cake questions my nutella gelatto plan — but I suppose that’s a moot point now. I just thought I’d point it out.
One thing I do really love about this sorbet, though, is that it is so simple. Fruit + liquid + sugar + a little lime juice. That’s it. . . . → Read More: SHF21: Blueberry Bouteille Call Sorbet
By mlb, on July 20th, 2006%
It’s Friday (in a couple of hours) and it’s supposed to be 100+ in Portland. What to do? Why, make a frozen drink on a stick, of course. Last year, as I was wandering around Fred Meyer or Target or someplace like that, I saw this plastic popsicle mold and thought it might be fun (you can get nicer ones at Williams-Sonoma and Cooking.com and places like that, although, I really like the little plastic drip tray on mine). Anyway, all you do is pour the liquid in, freeze it and you have a melony treat.
Add some liqueur and vodka and what more could you want? Besides — the color alone is awesome.
Midori-Melon Popsicles
Recipe from Gourmet magazzine).
1 peeled ripe honeydew melon, cut into cubes
5 tbsp Midori (melon liqueur)
3 tbsp vodka
1 1/2 tbsp superfine granulated sugar
Special equipment: 6 (1/3-cup) ice pop molds
Blend all ingredients in . . . → Read More: Way Too Damn Hot Out: Midori-Melon Popsicles
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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