Let’s get back to a Friday happy hour cocktail this last Friday of July. On the cusp of the longest lasting lunar eclipse of the century, let’s enjoy a red drink to celebrate. The red comes from our old friend Campari – that beautiful Italian aperitivo that is the mainstay of the Negroni. Tonight let’s pair it with rye whiskey and dry vermouth to create the subtle Old Pal, a lighter version of the delicious Boulevardier. Lighter is good in this case since we are enjoying a heatwave here in…
With beautiful Summer weather in full swing and a plethora of fresh produce available, I figured it was high time I showcased cooking corn on the cob sous vide. I skeptical when a friend first introduced me to sous vide cooking, especially when he stated corn on the cob cooked this way is beyond compare. Well, I have to say he was correct. I have been enjoying sous vide corn on the cob in many variations ever since. The corn cooks in the butter and its own natural juice coming out vibrant, tender crisp (without being…
Today I feel like starting something… and what better way to do that then post a ‘martini’ recipe. I think more than any other cocktail, the martini provokes and stimulates more conversation (and perhaps a few arguments) over the correct or best recipe. So, here is my dive into the foray – a classic martini based a bit of research. First, let me state I have tried many martinis (my liver does not thank me!) using gin and vodka, whispers of vermouth to equal parts, bittered and unbittered, dirty and clean and in…
While the margarita may be the most well known Mexican cocktail, the Paloma is the most popular tequila cocktail in Mexico. This tequila drink is simple and satisfying, especially on a hot Summer day or warm July evening. The key ingredients are tequila, lime, and grapefruit soda. Some recipes call for grapefruit and lime juice, simple syrup, and other elements, but from what I read the simple method is generally reputed to be the most authentic. Add tequila over ice in a highball glass (with a pinch of salt if desired), squeeze half a lime and…
I really like this dessert and frankly just skip making it at home because of the whole custard in a double boiler aspect. Well, thanks to Gemma Stanford of the blog Gemma’s Bigger, Bolder Baking,this dessert can be made in about 10 minutes. Yep, that’s right… 10 minutes. The key is to skip the custard and whip up a filling that most will never realize does not include eggs. So I used her recipe as a start and cut it down to make a single, very large portion (haha, I…
In making the Greek Yogurt Pancakes, I wanted to switch out my usual maple syrup for something a bit different and unique. Seeing that I had fresh cherries, I thought why not make a simple fruit compote. I must admit I think this simple fruit topping is under rated and over looked. So let’s rectify that right now with this versatile recipe – especially with cherries plentiful this time of year. Not only can you drape this tasty sauce over pancakes and waffles, but it makes a beautiful addition to cheesecake, ice cream, and…
Recently I made tzatziki sauce for a 4th of July party (to go with the beef and lamb koftas I made) so I have left over Greek yogurt. So what better way to use up leftover Greek yogurt than in a delicious breakfast! These fluffy and tangy pancakes are just what I needed to get me powered up for a big weekend of cleaning and re-organizing as I have special guests coming next week. I paired this recipe with a fresh cherry almond compote… and yes, it was out of this world delicious! Save…