Pimm's

I thought I had shared my 'how to make Pimm's' with you, but apparently I never did.  I did share it with Molly years ago, so here is the illustrated version I made for her which she had matted and framed for her kitchen.  Enjoy!


Cold Cold Cold

I don't know about there, but here it is already hot. How hot? It reached 104 on Wednesday and it isn't even May. I know, I know: "it's a dry heat." That does make a difference, but it is still hot! So my thoughts turn to ice and cold drinks and refreshing cocktails. My top five for summer?
  1. Wild Sweet Orange, cold brewed and iced.
  2. Pimm's Cup, my go-to summer cocktail.
  3. My favorite sangria recipe.
  4. Mojitos for a crowd.
  5. A Tincho, effervescent New Age white wine served over ice with a squeeze of lime.
What are you going to serve them in? Here are some great drink servers for summer...

West Elm has a recycled glass container that is generous in size and has a metal spout.

CB2's beverage dispenser has a sweet organic shape that would look great on any table.

Maybe you already a dispenser, but this cute little stand from
Crate and Barrel could make it more counter friendly.

Or get this dispenser from Williams-Sonoma which has a built-in stand!



Now, get your summer drink on!

Late Spring/Summer Bar

(A Manic Thrift Store Shopper/bigYELLOWbowl crossover post.)

It's spring, how do you mark that around the house? Some people put different wreaths on their door, others change the clothes on the ducks on the porch, but I mark the changes of the season by changing out the bar ware. I like to think not just about color and motif, but also what kind of drink I might serve and what sort of glasses and accessories I might use.

This bar is my late spring or early summer bar. I have tall glasses for iced drinks, a sailboat themed ice bucket and a blue and white tray. I tried to carry the red and blue throughout the arrangement, balancing it with dark, gray stones and a smoke color drink pitcher. Note the West Virginia blue bird of happiness. This is a family joke I could explain, but it would take all day and probably wouldn't be funny to you. But, to those who play the game, it's worth two points.

I decided I needed something kind of tall and interesting, perhaps white? And what says spring more than a doe and her fawn? These little figurines haven't been out since I set-up house in Terre Haute, so it was nice to bring something new to the bar. The celery dish is Ben Seibel and one of my favorite things. With the exception of the tray, small blue bowls, stir sticks and red olive floaters, this bar is all thrift shopping finds.

So what will I be serving this summer?

Pimm's Cup
Whiskey Sours
Honey Girl Cocktails
Vodka Tonics
Mojitos for a crowd
Dark and Stormy
Something with pineapple and rum

Stop by for a drink...

Veggies!

I am feeling a little spoiled this week, especially after a big basket of just-picked-this-morning vegetables were delivered to my office. David and Kathy have a beautiful garden and I was delighted to share in their bounty: broccoli, new potatoes and spring onions.

With beautiful, fresh produce I like to do as little as possible, so it was a just a spritz of olive oil on the broccoli and potatoes, a sprinkle of salt and then some time in the oven. Delicious!

Ah, summer.

Strawberry Fields For-evah

Saturday morning was beautiful and clear, so we drove out to Ditzler Orchard, north of town, for some u-pick strawberries with Jonah and Stephanie. The patch was huge and we got to choose a row and pick and pick until we had enough. I guess, presented with tons of fresh ripe berries, our eyes were larger than our stomachs. Mitchell and I picked about nine pounds of berries, got them home and then had to decide what to do with them. What would you do with nine pounds of fresh, ripe strawberries?

Here's my answer:

1. Jam.

We made a full batch of strawberry jam and a half batch of strawberry balsamic jam. That's twelve 8-ounce jars. I had never made jam by myself, but I had helped my grandmother make it when I was a kid and my family has always 'put up' food. Stephanie made some last year for the first time, so with her encouragement I sallied forth. It all seemed to turn out just perfect, but I guess we'll see for sure when we open a jar and begin to enjoy it. Note: for those who think my preserve selection too exotic, it is now well-stocked with homemade strawberry jam. Just like you like it.

2. Cheese cake Ice Cream with Strawberries

A double recipe of one of favorite ice creams, studded with red berries. Yum!

3. Strawberry Rhubarb Crumble with Walnuts

I held back enough fresh strawberries to make a crumble with rhubarb that was promised to me for Monday. Some people (Dad!) don't care for the tartness of rhubarb or the idea of adding all that sugar, but that sweet-tart mix is one of my favorite flavors. Oatmeal and walnuts on top? It's practically a health food!

4. Share the Harvest

Give some to friends! We had a delicious dinner on Saturday night with Jimmy, Ellie, Hadley and the menagerie, and took them some fresh berries to enjoy on Sunday morning.

5. Sorbet

I froze a few of them to use in a strawberry sorbet at some future date.

THAT is what you do with a flat of fresh-picked strawberries that I thought would never end...next week: the TH farmer's market opens and I have been studying up on preserves, pickles and other treats. Stay tuned.

Lakehouse Tex-Mexicana

Labor Day at the Monahan Compound in Holland, MI was restful and a lot of fun, as always. I did some reading, card playing, swimming, walking, talking, joking, chatting and, of course, cooking. We ate like kings and queens because there were (too) many delicious things, including:

Sean's Passion Fruit Cocktail

1. Caramel brownies from Peggy
2. Tracy's Asian slaw
3. A wonderful meal of farmer's market treats prepared by Margaret and her crew
4. More M&Ms than anyone should eat
5. Blueberry Buckle
6. John's chipotle almonds
7. Ice cream from moi (I drove this year, so got to pack the ice cream maker. I think everyone was pleased.)
8. Sean's delicious, fruity and potent cocktails
9. Katie's guacamole and margaritas.

Avocado Enchiladas

The list could go on and on and on. John and I prepared a Tex-Mex inspired meal for Sunday evening and it was a lot of fun. We started with chips and salsa along with some little nibblies I constructed from cantaloupe and cucumber. For the main course, we had avocado enchiladas (John will share the recipe later, natch.) and a taco bar with three different fillings. Each was delicious, but after I kept thinking about the very simple mole. I guess John was too, because on the way home at the same moment, we both said, "I wonder if it freezes?" Dessert, well-deserved, was a tres leches birthday cake for Margaret.

Recipe: Spicy Lime Cucumber and Cantaloupe
I had been reading some articles about what people all over the world do with melon, and got the idea of combining my favorite melon with the crisp, green flavor of cucumber. It's simple, light and is the perfect thing to stimulate the palate before a wonderful Latin meal.
  • 1 medium-sized cantaloupe
  • 2 English cucumbers, peeled, cut in half lengthwise and seeded
  • 2 large or 3 medium limes
  • kosher or coarse salt
  • chili powder
  • toothpicks
  1. Cut the cantaloupe into thick slices, then into 1 to 1 1/2 inch chunks.
  2. Cut the cucumber into large, haphazard slices.
  3. Assemble the cantaloupe and cucumber with toothpicks, one piece of each per toothpick.
  4. Mix together (enough) salt with (enough) chili powder. I would say, 1 tbsp. of salt and add 1 tsp. of chili powder. Taste and add more chili powder if you like.
  5. Cut the limes in half and squeeze juice over fruit. Sprinkle with chili-salt and serve.

Recipe: Black Bean Mole with Seitan
Mole is one of the traditional sauces of Mexico. It has as many interpretations as there are cooks in the kitchen. This one goes together simply, but is still delicious. You could use it over any type of protein. Simply prepare each separately and then combine until heated through. Does it freeze beautifully? I'll let you know. This recipe is from Emeril, believe it or don't.
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon sesame seeds
  • 2 tablespoons pure ground Pasilla chili powder
  • 1 cup cooked black beans (rinsed if using canned)
  • 1 cup chopped tomatoes
  • 1 cup vegetable stock
  • 1 teaspoon honey
  • 1/4 cup cilantro leaves, loosely packed
  • 2 teaspoons lime juice
  • 2 tablespoons butter
  • Salt and pepper

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Add the beans, tomatoes, vegetable stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Cook seitan, tofu, or whatever separately, then add to the sauce.

Recipe: Black Bean Salad or Taco Filling
This could be a simple salad or a scrumptious taco filling. The addition of pineapple gives it a new, tropical flavor and sets it apart from your everyday black bean salads.
  • 2 cans black beans, drained, about 30 ounces
  • 1 (15-ounce) can corn, drained
  • 2 Roma tomatoes, diced
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced green onions
  • 1/4 cup diced pineapple
  • 1 tablespoon chopped cilantro leaves
  • 1 jalapeno, seeded and minced
  • 4 tablespoons sherry vinegar
  • Juice of 1/2 lime
  • 3 tablespoons honey
  • 1 tablespoons salt
  • 1 teaspoon black pepper
  • Pinch ground cumin
Mix all of the ingredients together, then chill to let the flavors meld. Serve with corn tortillas, or just alone with the chips on the side.

Recipe: Potatoes Rajas (aka potatoes with onions and roasted red peppers in a creamy, cheesy sauce)
Did you get that? Potatoes AND onions AND roasted red peppers in a CREAMY, CHEESY SAUCE. Yes, it's as good as it sounds. Perfect in a corn tortilla, you could serve this just as a side if you wanted. Likewise, the rajas would be fine sans potato with a big bag of chips. I am picturing it now: me, sofa, rajas and chips. Perfection.
  • 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
  • 4 cups creamy rajas, recipe follows

Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.

CREAMY RAJAS

  • 1/2 cup olive oil
  • 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
  • 1 16 oz jar roasted red pepper, drained and patted dry, sliced into thin slices.
  • 1 cup heavy cream
  • 3/4 cup grated Manchego or Monterey Jack cheese
  • 2/3 cup grated Cotija, Romano or Parmesan cheese

In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.

Recipe: Tres Leches Cake
This recipe is simple, direct and constructed in a traditional manner: egg yolks and sugar are mixed together, whipped eggs whites and flour are folded in and the baked cake is doused with a mixture of milks. Topped with whipped cream, what could be better? Rosa said it was as good as her grandmother's, which is the ultimate compliment in my book.
  • Unsalted butter, room temperature, for baking dish
  • 6 large eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour, sifted
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners' sugar
Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.


Mangez!

Perfect Summer Meal

Produce
People often make fun of me because I seem more interested in documenting the table setting or food, rather than the guests. For this dinner I made a concerted effort to wait until everyone was seated before photographing all of the wonderful food on the table, but something went awry and I somehow didn't end up with a photo. Promise I did it.

What is the perfect summer meal, you ask? I would say that it is one made of garden-fresh produce and shared with friends. On Saturday, my parents came for a visit and we did fun things like fix my garage door and replace the lights in the garage. But, dad also brought three sacks of goodies: tomatoes, squash and okra. We had been talking about going out for dinner, but instead I put together a quick meal for friends who responded to a hasty invitation.

The menu was simple and thrown together quickly, with the centerpiece being the aforementioned vegetables. Here goes:

Olive and pickly things
Pimento cheese stuffed celery (a Southern staple)
Simple salad greens dressed with oil, red wine vinegar and garlic
Pan seared zucchini and squash
Mixed tomato salad with feta and basil, dressed with lemon olive oil and champagne vinegar
Deviled eggs
Oklahoma Hushpuppies

The last entry was really the star of the evening and is in actuality a recipe for 'okra pancakes' from Scott Peacock (what a great name) and Edna Lewis' book The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks. If you aren't familiar with these two cooks, I advise you to pick up a copy of this book as both are experts on Southern cookery and have a rare friendship despite the multiple decades that separate their ages. Barb took one bite of the pancakes and said, "These are Oklahoma hushpuppies, " and I quite agree. There are many wonderful methods for preparing okra, but I think this is one of the simplest and not surisingly, most delicious. Even if you think you don't like okra, which I can't imagine, I'm sure this recipe will seduce you.

Recipe: Oklahoma Hushpuppies

1/2 cup stone-ground white cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus more for serving
1 teaspoon baking powder
1 large egg, lightly beaten
2 1/2 salt (separated)
2 cups thinly sliced okra (about 1 pound)
1/2 teaspoon freshly ground pepper
Peanut oil, for frying

In a big yellow bowl, combine the cornmeal, flour, 1 1/2 teaspoons salt, and the baking powder. Whisk to combine. In a small bowl, whisk together the egg and 1/2 cup water. Stir the egg mixture into the dry ingredients.

In a small bowl season okra with remaining 1 teaspoon of salt and the pepper. Toss to combine, and fold into the batter.

Heat 1/2 to 1 inch of oil to very hot. Working in batches so as not to crowd the pan, spoon the batter by 1/8 cup into the hot oil. Fry until golden brown, 1 to 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with additional salt if desired, and serve immediately.

Mangez!