One Mojito, Two Mojito...

 

 

You know what I did today?  Zip, nada, nothing… well I made awesome bacon ice cream but that’s another post… I chilled around the pool, worked on my tan and played teenage romance counselor (which is by the way quite exhausting).  I believe every truly relaxing moment is enhanced by a good drink, but as a dedicated wine drinker my options for hot weather are somewhat limited. 

I didn’t become an exclusively wine drinker by choice, I hate beer, and my teenage years have left me with profound hate of straight up hard liquor of any kind.  Too many nights have spent praying to porcelain god and now I can only tolerate the smell of tequila if I am cooking with it (by the way it makes a nice lime and tequila sauce).  I am not a fan of mixed drinks, the sweet ones make me feel like I am twelve, the stiff ones are too harsh and anything with an umbrella in it is just silly…

It would make for a sad story of girl who could not get drunk by the pool if it was not for one perfect mojito that has changed my life.  I still remember the first time I tried it, sitting in an outdoor bar in the  Wynn hotel in Las Vegas.  The terrace overlooked those beautiful Wynn waterfalls, Vegas sun was hot and the bar was open.  When my mojito was being made it looked too beautiful to drink.  Fresh limes and mint leaves dancing in around the ice cubes.  Bits of turbinado sugar like little crunchy crystals popping in your mouth with the fizz of seltzer… Not too sweet, not too harsh, fresh and crisp…I could drink this all day, I thought.  But after two I felt my legs wobble a bit, this drink had enough punch to actually make a dent… I found my one and only perfect cocktail.

 

 

 

Having an abundance of mint in my garden and enough citrus to cure the plague on hand, I decided to make today my mojito day… As wonderful as the classic is there is always room for a little experimentation.

 

 

Almost classic Lemon and Lime Mojito.

Almost classic because real mojito does not have lemon in it.  Limes are indigenous to the Caribbean islands so a classic is made with just lime.  I like the addition of lemon; it gives the drink some floral notes and some natural sweetness.

1 small lime cut up

½ lemon cut up

2 tsp of turbinado sugar

5-6 leaves of fresh mint ( plus more for garnish)

2 oz of Bacardi rum

4 oz of seltzer

Ice

 

 

Combine lemon, lime, mint and sugar in a glass and mash with a pestle or a wooden spoon.  Add ice, rum and seltzer and more fresh mint…

 

 

You may want to have a bit of simple syrup on hand to adjust the sweetness

 

A grapefruit mojito

Substitute lemon for pink grapefruit and 2 oz of fresh squeezed grapefruit juice for a part of the seltzer

A Pimms mojito

Now this one is a bit of a cheat… Pimms is that one great thing that comes from the right side of the pond, how the hell the Brits came up with a summer cocktail mix while having no summer, beats me.  When I was first introduced to it I was told it is to be enjoyed with lemonade while picnicking or boating (insert your best imagination of the British accent here).  I can just picture brightly dressed crowds picnic basket and Pimms cup in hand shivering under their umbrellas and discussing weather in the best of the English tradition.

 

Pimms is very sweet so no need to add sugar to this one.         

 

 

1 small lime cut up

½ lemon cut up

5-6 leaves of fresh mint ( plus more for garnish)

3 oz of Pimms

3 oz of seltzer

Ice

 

 

As you can imagine after all these mojitos I was quite relaxed… How does it go?  One mojito, two mojito…fall asleep on the desk with an unlikely partner?

Pan roasted Herb and Lemon Chicken with a Tangy dipping sauce.

It has been a while since my last post and I can only attribute it to bad weather (I seem to go into super lazy mode with the nature) and a lack of true inspiration to come with new recipes.  I have accumulated a huge arsenal of “usual”, my go to recipes that I have no interest in posting.  I am in serious need of some fresh culinary inspiration and hopefully an upcoming trip to the land of California food and wine will provide just that.  In the meantime, I am contemplating all things chicken…

Why do we refer to being afraid of something, being “Chicken”?  Are chickens a particularity wimpy bird?  In my limited exposure to live poultry I never observed timorous behavior, quite the opposite, chickens are quite a fighters, hence the fighting roosters.  And if you follow that train of thought, why do we call a crazy head-on driving challenge a “game of chicken”?  Seems that you if you embark on such a stupid and dangerous path you are not only not afraid but are certifiably nuts.   I envy people who are not intimidated to make changes, who will dive fearlessly into anything from a new haircut to a different career, I am on the other hand will always chicken out…. 

Unless you have a particular fear of chickens (which by the way is called Alektrophobia, and believe it or not it is quite a common condition…) it is the number one consumed protein in this country.  It seems that on average, each American consumes over 85lbs of chicken a year.  It is a lot of birds and if you read “Omnivore’s Dilemma” by M. Pollan you will be horrified at where and how most of these birds come from.  The book, if it doesn’t turn you off meat completely, will certainly make you reconsider buying your chicken at the corner supermarket.  And considering how much chicken we eat we are always hungry for new ways to cook it.  I have dozens of ways to cook a perfect chicken but really there are only two that I go to time and time again.  For me, the best chicken is the roasted one, the kind that is as good just out of the oven as it is cold straight out of the fridge.  And it is that cold roasted chicken that I can eat whole, at midnight, picking on little bits with the fridge door open, meaning to take one more bite and put the damn thing back… never happens, this stuff is like cocaine…

This particular recipe is a favorite for the warm months when I have tons of herbs growing in my garden, and because the marinade works if you wanted to grill the chicken instead.

Pan roasted Herb and Lemon Chicken with a Tangy dipping sauce.

1 Whole Organic, Free Range chicken quartered bone-in.

A handful of parsley

A handful of basil

4 – 5 sprigs of thyme

1 tbs of fresh oregano

1 small spring of rosemary

2 cloves of garlic

1 small hot pepper (such as jalapeno or another type of chili, not to spicy)

¼ cup of olive oil

Zest and juice of one lemon

A splash of white wine vinegar

1 tbs kosher salt

Fresh ground pepper

Vegetable oil for cooking

Marinate the chicken.  In the food processor combine all the ingredients (except the chicken) and pulse until smooth. 

Slater the herb mixture all over the chicken, cover and marinade in the fridge for a few hours or better overnight.

When ready to cook, let the chicken come to room temperature.  Preheat the oven to 400F.  Heat a few tablespoons of vegetable oil in a heavy bottom skillet (I honestly think that a cast iron skillet is a must here).  When the pan is very hot, place the chicken skin side down, cover and place something heavy on top, like another cast iron pan or a brick.  Cook the chicken for a few minutes, until the skin is golden and crispy, then turn and cook about a minute on the other side covering and weighting down. 

Take off the cover, flip the chicken so it is skin side up  and transfer to the oven.  Cook for about 20 -  25 min or until thigh juices run clear.  Let rest a few minutes before cutting.

I like to serve this with the Tangy sauce and Japanese vegetable pancakes, which I cannot get enough off these days.  Both are recipes of the Smitten Kitchen and can be found at this link - http://smittenkitchen.com/blog/2013/05/japanese-cabbage-and-vegetable-pancakes/.

Mother’s day thoughts and a Good Burger

I thought I would be resentful, I got no flowers, no breakfast in bed and no “pamper Mommy, god forbid she lifts a finger” day.  But as I was going to bed yesterday, I found myself smiling with satisfaction; I just had exactly the kind of Mother’s day I wanted.

My dogs are pigs, my kids are pigs and my husband is the Master of this swine gathering…I didn’t get out of doing housework, but all the piggies in my home curbed their drool, paw prints and crumbs on the counter for over 24 hours.  Best present ever, to wake up on a Sunday morning and not have to go into the cleaning hypo-drive right away.

I got no flowers, but I got help planting my garden and I didn’t even have to ask 300 hundred times.  My husband only made a mild cringing sound at the site of another citrus tree on our deck.  I am sure I will hear a much louder reaction when the thing dies…

I got no breakfast in bed, but I got to enjoy a nice long run in the park, which is much better for my ass than bacon and eggs.

I got the mildest possible version of teenage attitude at the request to fold the laundry, the rambling and ranting only lasted half an hour.  And the precious older offspring gracefully watched as his sister washed all the floors, without the usual suggestive comments of how much money she should be charging me per choir.

I got to sit in the sun, enjoying a glass of wine, with the dogs peacefully snoozing at my feet.

And I got to eat a damn good burger….which, as far as I am concerned, is as close to bliss as I can get…

Flowers wilt, breakfasts end up growing your thighs, the precious little drawing (they were cute when the kids were 3) end up forgotten in the draw somewhere, but a nice peaceful day and a genuine regard for the things that make me happy will stay with me for a long, long time.

Ultimate Burger (it is all in the meat)

The recipe makes 6 burgers ( ½ lb each)

For the burger

2 lbs beef sirloin (ground coarsely)

1 lb file minion (ground coarsely)

4 strips of thick cut maple bacon (ground together with the meat)

1 small yellow onion diced

1 tbs olive oil

¼ cup ketchup

4 tbs Montreal hamburger or steak seasoning

2 tbs Worcestershire sauce

Sliced Aged cheddar cheese (optional)

Salt as needed

For the toppings

I always go with the simple and classic tomatoes, red onion and pickle toppings.  Ketchup is always a must, but to impact the flavor a bit more I came up with two flavorful spreads to use instead of straight up mayo. 

Roasted Garlic and chive aioli

1 large head of garlic roasted

4 tbs chopped chives

¾ cup of Japanese mayo ( or homemade mayo)

A squeeze of lemon juice

Spicy horseradish aioli

¼ cup shredded fresh horseradish

1 chili pepper in adobo sauce + a little extra adobo

1 tsp Chinese mustard

1 cup of Japanese or homemade mayo

A little black pepper and salt if needed

Now let’s contemplate the bun, I personally hate the soft supermarket buns.  First of all, they are too small, second they get soggy and mushy, and they don’t bring anything to the party, not in terms of flavor or texture…  The bun question can be argued endlessly, for me there are only 3 choices, here are the pros and cons of each:

1.        A fat and toasted brioche bun – the pro is in the buttery flavor.  It is also soft but not mushy, which helps in catching all the great juices.  It toasts up nicely due to all the butter in the dough.  The biggest problem is the ratio of bread to burger, brioche buns are usually tall, creating too much bread situation, than again…. Is that really a bad thing

2.       A toasted English muffin (the sandwich size).  These are made for tasting and bring great texture if not flavor.  All the nooks and crannies sap up burger juice and help create a nice flat vessel for all the condiments.  I personally cannot find anything wrong with the English Muffin as a bun, but it may not be everyone’s cup of tea…

3.       A Portuguese sweet bun – I am on a fence about these, they are flat and flavorful, adding a touch of sweetness to a very savory dish.  However, even well toasted these seem a bit too soft and fall apart easily. However, just for flavor along, they are worse trying

Make the burger meat, grind the sirloin, the filet and bacon together or ask your butcher to do it…

Heat the olive oil in the pan and add the diced onion.  Cook on low heat until the onion begins to caramelize (you can sprinkle a bit of sugar on top for more even results).  When done, cool to room temperature and pulse in the food processor to make an onion paste.

With your hands mix the meat, onion paste, seasoning, ketchup and Worcestershire sauce.  Do not overwork the meat.  Wrap the mixture tightly and refrigerate for at least 2 hrs.

When ready to cook the burgers, let the meat mixture come to room temperature.  Form the patties and cook on the grill until desired doneness… I like mine medium or medium rare…  I also like to use a weighted press on the burgers in the first few minutes of cooking, helps to create a nice crust.

Toast the buns and melt the cheese over the burgers (if using)

To make the spreads:  Combine all the ingredients in a food processor and pulse to combine.  These are better a few hours after they are made, allows the time for all the components to create a nice flavor.  These can be made in advance and can be stored in airtight contains in the fridge for at least a week.  They make nice condiments for sandwiches as well so make extra.

Duck and Mushroom Ravioli in creamy Mushroom sauce

Lately there are forces at work that try to upset my little happy world; I have been kicking real hard not to let them.  Today, however, I am walking around with a Cheshire smile on my face and nothing and no one can dampen my mood no matter how hard they try.  It is no secret that travel makes me the happiest and that while I am in a trip planning mode I go into my own Zen world and do not want to come out.  I finalized my summer trip to Italy today and now I get to immerse myself in the details.  I get to dive into travel books and websites and plan site seeing and food experiences with obsessive vigor.  I get to live and breathe the place I am going to long before I get there and for me this is almost as good as finally getting there.  If you immerse yourself in trip planning you can extend your trips for month ahead… and of course every trip last a lifetime in your memories.

Most existing, for this blog, is that I may actually get a chance to cook abroad, which is something I always wanted to do.  Walking around great markets of London and Spain I almost cried because I couldn’t buy anything that would not lend itself to suitcase travel.  How I wanted to bring home some of the most beautiful wild mushrooms or gorgeous cheeses or freshest seafood, but I don’t believe that a hotel kitchen would mush appreciate my cooking aspirations.   This time around I am booking rental properties instead of hotels and will have a full use of my own kitchen, so hopefully I will get to experiment a bit with the local ingredients.  This would really add a nice touch to my usual” travels and tastes” blogs.

In anticipation of the great Italian trip I am going to do this year, I am making one last meal of pasta that can be qualified as “winter comfort”.  One last fatty, starchy, creamy, before the sun comes out and the trees fully bloom.  One last decadent entry before I have to put on the bathing suit and switch to light Rose wines and salads.  Let us eat Ravioli!

With a few leftovers and some fresh ingredients here is a new Italian favorite.

Duck and Mushroom stuffed Ravioli in creamy brown butter and sage sauce.

You can find my ravioli pasta recipe at this link: http://infooditrust.blogspot.com/2011/11/venison-and-chanterelle-stuffed-ravioli.html

For the filling:

½ lbs of leftover duck meat chopped (I had some leftover cooked duck meat, but any other leftovers such as a roasted chicken or beef roast will do.  You can also omit the meat altogether.)

½ lb of button mushrooms chopped

1 cup + ½ cup for garnish of chopped shitake mushrooms

1 large shallot chopped

½ cup of chopped spring onion ( or sweet Spanish onion)

Handful of fresh thyme

1 tbs of fresh sage chopped + 6-7 strands for the sauce

½ cup of shredded assiago cheese or parmesan

Olive oil

A pinch of sugar

Salt and Pepper to taste

For the sauce

1 stick of butter

6-7 strands of fresh sage

½ lb of fresh mushrooms sliced (you can use any kind of mushrooms that are not too strong flavored)

¼ cup of dry white wine

2 tbs of Marsala wine

1 cup half-and-half

For garnish

3 strips of plain or duck bacon

½ cup of shitake mushrooms chopped or julienned

Few leaves of fresh sage

Salt and pepper to taste.

Prepare the filling.  In a large skillet preheat a few tablespoons of olive oil, sauté the mushrooms on medium-high flame until nicely browned.  Lower the heat to low, add the shallot and the onion and sprinkle with sugar.  Cook on low heat until the onion is soft and begins to brown.  Add the chopped meat, herbs and seasoning.  Cook until the mixture is nicely browned.  Let it cool slightly and transfer to a food processor.  Pulse a few times to combine.  Let cool, and then stir in the cheese.

Fill the ravioli and seal them, feel free to make them as large or little as you want.  I wanted slightly larger shapes for this recipe as I wanted to taste more of the filling; in hindsight I will make them a bit smaller next time.

If not using right away, you can freeze your pasta on flat boards lined with wax paper.  Once frozen transfer to the zip-top bag and store in your freezer.  When ready to use, just drop them still frozen into the boiling water and allow an additional cooking time (usually no more than an additional minute)

Prepare the garnish.  Chop or julienne the bacon into thin strips  and fry on medium heat until crispy.  Set aside.  In the same skillet using the bacon fat (you can discard some of it if you feel there is too much), brown the mushrooms until fairly crispy.  Toss together with bacon, season if needed and let cool.  Chop some sage and toss to combine.

When ready to assemble, make the sauce.  In a medium sauce pan melt the butter, add the sage strands and cook on low heat until the butter begins to brown and smell nutty.  Turn off the heat and let cool without taking the sage out, you want to infuse the herb flavor as much as possible.

In a large skillet, add a few teaspoons of olive oil and brown the mushrooms without salting them.  When nice and brown add both wines and let the mixture cook out on medium heat until the liquid is reduced by half.  Add cream or half and half and seasoning.  Discard the sage leaves from the brown butter; slowly whisk the butter into the mushroom sauce.  Cook for a minute on low heat whisking continually.  Adjust seasoning if needed

Boil a large pot of water, salt it generously and drop your ravioli.  Cook to aldente ( exact time will depend on size and thickness of your pasta).  With a slotted spoon transfer to the mushroom cream sauce and cook on low heat additional 30-40 seconds. 

Serve with sauce and garnish with bacon, mushroom and sage mixture. Add a bit of assiago or parmesan cheese on top as well.

Labne and Buttermilk Panna Cotta with Sour Cherry compote and Granola

I am a planner… I really meticulous planner… down to the very last detail and if for some reason things do not go as planned I get pissed, confused and then pissed again.  I am very enticed by the concept of “spur of the moment” as long as it was planned… I do fully realize that it makes me freaky and inflexible, but I figure leopards don’t change their spots so it is too late to fix me now.   On top of being an obsessive planner I seem to have developed memory lapses probably due to a complete mind overload, which is my life.  So now I am the worst kind of a planner, the one who cannot remember what she planned. 

When I go grocery shopping I need to have at least an overall idea of what I am cooking or what am I looking for.  If I do not, I sometimes end up with a bazaar basket of disjointed products just because they looked good or interesting.  It is almost like coming home with a “Chopped” basket, what the hell do you do with baby bananas, sword fish wild mushrooms on the same day?  It could be fun to come up on a fly with ways to use these but I am a planner, so I stick with the planned… this means that all of these obscure ingredients sit in my pantry or fridge and grow mold, because they somehow did not fit into my intent.  I hate to waste good food, so sometimes I bite the bullet and try and come up with dishes based on what I have, not what I aimed for. 

Recently I stared at buttermilk and labne in my fridge and wondered what the hell was I thinking when I bought it.  I might have had something in mind but I couldn’t remember what it was and I mentally searched through my typical dishes that I normally use these for…fried chicken, pancakes, green-goddess dip…? None of the usual suspects were supported by anything else I had on hand, so I kept on ignoring the two jars in the fridge until the expiration date was almost upon me.  I could bear the thought of throwing something out just because it didn’t fit into my menu so I came up with a quick and easy way to use them…. Labne and Buttermilk Panna Cotta. 

Labne is a Middle Eastern strained yogurt, it similar to Greek yogurt but is tangier and unlike sour cream it is heavier in texture, almost like cheese.  Buttermilk is of course a great tangy and versatile ingredient and I sometimes substitute part of milk with it just to give something another level of flavor.

Panna Cotta is an Italian milk pudding which ideally should be made with freshest, best tasting milk and cream.  I first had it in Florence and I can still remember not too sweet desert that tasted of pure raw milk…  Since I am unlikely to find milk this good at the Stop n Shop, I went into the buttermilk and labne round.  Topped with homemade sour cherry compote and granola, it was not to sweet, decadent and a good finish to a Sunday dinner. 

Labne and Buttermilk Panna Cotta with Sour Cherry compote and Granola

Makes about 8 3 oz deserts

1.5 cup of Labne ( you can use Plain Greek yogurt as well)

2 cups Buttermilk

¾ cup of heavy cream

¼ cup of milk

1 cup sugar

3 tbs honey

2 packets of gelatin (or about 1.5 tbs)

For the Cherry compote

2 cups fresh or frozen sour cherries (pitted)

1 cup sugar

½ lemon sliced

1/3 cup of water

Whisk the labne, buttermilk and honey and set aside.  In a small sauce pan, combine cream, milk and sugar and heat until very hot but not boiling and the sugar is fully dissolved.  Whisk in the gelatin and stir until it is fully dissolved.  Pour the cream mixture into the buttermilk mixture slowly and constantly whisking.  Whisk until smooth.  Pour immediately into small ramekins, desert dishes or wine glasses and let set in the refrigerator for at least 2-3 hrs or until set.  This can be done a day ahead of serving.

Make the compote by combining all of the ingredients and brining to a boil.  Reduce heat and simmer until the consistency is between jam and syrup.  The liquid should start coating the back of the spoon but still flow freely when chilled. 

When ready to serve, top each panna cotta with the cherry compote (at room temperature or slightly warmer) and homemade granola for crunch (you can see my recipe for healthy granola here).