Posts for September 2nd 2009
3 3/4 cups sweet late-harvest white wine, such as Riesling
2 1/4 cups fresh orange juice
1 cup Campari
Ice, for serving
- In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours.
- Fill tall glasses with ice, pour the cocktail over the ice and serve.
- Drinks, Cocktails
1 cup extra-virgin olive oil, plus more for brushing
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 tablespoon very finely chopped garlic
Sea salt and freshly ground black pepper
8 large portobello mushrooms, 31/2 to 4 inches in diameter
1 pound fat zucchini (about 2 inches in diameter), preferably both yellow and green ones, cut into 1/4-inch thick rounds
1 pound plum tomatoes, thickly sliced
2 large red bell peppers, cut into 1 1/2-inch-wide strips
1 large (about 1 pound) purple eggplant cut into 1/2-inch-thick rounds (about 8 slices)
4 large handfuls arugula
About 2 teaspoons balsamic vinegar
About 1/3 cup Pesto (Store bought or homemade)
- Build a medium-hot fire in a barbecue. In a medium bowl, whisk together the 1 cup of olive oil, thyme, rosemary, garlic, and salt and pepper to taste.
- Scrape the gills from the portobellos and arrange them on a rimmed baking sheet. Add the zucchini, tomatoes, bell peppers, and eggplant to the baking sheet. Brush all the vegetables with the herbed oil.
- Brush the grill rack with olive oil, transfer the vegetables to the grill, and cook, turning as needed and being careful not to let the olive oil flame up, until tender. The zucchini and tomatoes will be done first, needing just 2 to 3 minutes per side. The peppers will be done next. If you have been careful to just brown them, they will not need to be peeled. The mushrooms and fresh eggplant will need about 5 minutes per side.
- In a medium bowl, toss the arugula with some of the remaining herbed olive oil and the balsamic vinegar. Taste for seasoning and set aside.
- To build the burgers, generously spread the gill side of 4 mushrooms with pesto. Top with yellow zucchini, several tomato slices, green zucchini, eggplant slices, and several strips of bell pepper. Drizzle another small spoonful of pesto over all and close with another mushroom. Arrange some of the arugula salad on the side and serve immediately.
- Main Dishes, Other
- North American
1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish
- Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
- Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
- Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
- Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
- Drain shrimp, potatoes, and corn and serve with sauce.
- Main Dishes, Shellfish
1/2 baguette, torn into 2-inch pieces
4 tablespoons extra-virgin olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
kosher salt and pepper
2 6-ounce cans tuna, drained
- Heat broiler. On a broiler-proof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
- In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.
- Main Dishes, Salads