Remember a month ago when I mentioned my latest obsession was with watermelon juice and tequila? Well the compulsion continues with this cocktail! What makes this drink is the spicy salted rim. It adds a fiery punch that enhances the natural bite of tequila. Be sure to strain the watermelon juice before putting it into the cocktail shaker. This ensures that the final drink is smooth and refreshing. If you're looking for a delicious alternative to the classic lime margarita, definitely give this drink a shake before watermelon season ends. You'll be pleasantly surprised at how well the vibrant pink fruit pairs with tequila. Get the recipe when you read more
Posts for August 21st 2009
Summer Vegetable Pasta
1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil
- In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot.
- Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.
- In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.
- Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.
From Food & Wine
Grilled Gruyere & Zucchini Pesto Sandwiches
1 packed cup basil leaves
1 large garlic clove, coarsely chopped
1/2 teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil, plus more for brushing
One 8-ounce zucchini, cut into 4 lengthwise slices
4 English muffins, split
4 ounces Gruyère cheese, cut into 8 thin slices
- In a food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
- Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.
- Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.
For a slow-paced Summer month, this week sure was filled with news: Top Chef Masters wrapped, Sin City got a brand-new season of TC, and, after five years as the New York Times food critic, Frank Bruni officially pushed his plate aside.
Were you around for all the week's brouhaha? You'll know when you take our quiz.Take the Quiz
In March, Alice Waters and other supporters of the local food movement thought they'd finally gotten what they wanted when the Obamas announced the planting of an organic garden in the White House. But yesterday reformers were pleasantly shocked when President Obama announced his hopes to set up a farmers market at the White House. At the Organizing for America National Health Care Forum on Thursday, Barack Obama revealed that he and the first lady are looking into the idea of a farmers market outside the White House that would sell food from the White House garden or other local farmers:
"One of the things that we’re trying to do now is to figure out, can we get a little farmers’ market — outside of the White House . . . that is a win-win situation. It gives suddenly D.C. more access to good, fresh food, but it also is this enormous potential revenue-maker for local farmers in the area."
He also discussed the importance of connecting local farmers to school districts, in an effort to improve the federal school lunch program. I wholeheartedly applaud the idea — if established, it would be the first-ever White House farmers market, setting a landmark precedent for Americans to start shopping more frequently at farmers markets across the nation. Do you think President Obama will follow through on this idea?
After discovering my new favorite outdoor dinner fare, pork and mango skewers, and falling in love with Party's killer prosciutto, melon, and mozzarella brochettes, the two of us came to a consensus: certain foods simply taste better when they're served on a stick. Like nibbling on anything mini, there's something about the novelty of eating surf and turf, caprese salad, or pizza on a skewer that never seems to get old. I like to hope that the kebab trend will always stick around. What do you think? Does food taste better when it's on a stick?
Whenever I chat with someone about the film Julie & Julia, it seems the famous recipe for beef Borgignonne enters the conversation. However, when I watched the movie it wasn't this dish that stood out in my mind. It was the sole meuniere — the life-changing fish that Julia enjoyed upon her arrival in France — that I long to taste. Since I have a copy of my grandmother's Mastering the Art of French Cooking, I went home and looked for Julia's recipe.Unfortunately it's not in the book, so I hit the Internet in search of a buttery white-fish recipe. Although it's not necessarily a classic sole meuniere, I experimented with this sole and herbed white wine lemon sauce. The final result wasn't a culinary revelation, but it was decidedly delicious. If you're looking for a light, filling meal with fresh flavors, why not channel Child? For the recipe, keep reading.
When hosting a party in a pretty outdoor space, it's easy to keep the decorations to a minimum. For my Summer cocktail party tonight, I'll let the natural beauty of my sister's garden — complete with roses and koi pond — be the focal point. Then I'll create stations by placing small folding tables and chair clusters around the garden. To ensure flow, the food will be set up on platters in one area and the drink-making supplies in another part of the yard.
Outdoor globe lights take the patio from ordinary day to party night, and fresh-cut flowers look lovely on the tables.