For Colin's tips on crafting the perfect signature cocktail, keep reading.
Posts for July 21st 2010
Lately, I've spotted tiradito on an increasing number of menus. Have you ever tried it?
3 medium eggplants (round violet ones if possible)
1 lb. very ripe tomatoes (add 2 tablespoons of tomato paste if not red enough)
3 tablespoons olive oil
3 garlic cloves, chopped
12 oz. spaghetti or spaghettini
3 tablespoons freshly chopped basil
3-4 tablespoons freshly grated ricotta salata, aged pecorino or Parmesan cheese, plus extra to serve
Sea salt and freshly ground black pepper
Vegetable oil, for frying
- Cut the eggplants into small dice and put in a colander. Sprinkle with salt and put the colander on a plate. Set aside to drain for 30 minutes.
- Meanwhile, dip the tomatoes in boiling water for 10 seconds, then drop into cold water. Slip off the skins, cut in half, and squeeze out and discard the seeds. Chop the flesh coarsely.
- Heat the olive oil in a skillet, add garlic, cook for 2-3 minutes until golden, then add the tomatoes. Cook for about 15 minutes, until tomatoes start to disintegrate.
- Bring a large saucepan of salted water to a boil, add in spaghetti, and cook according to the package instructions, about 8 minutes.
- Meanwhile, rinse the eggplants, drain, and pat dry. Heat 1-inch vegetable oil in a separate skillet, add cubes of eggplant and shallow fry until deep golden brown. Remove and drain on paper towels. Stir into the tomato sauce.
- Drain the pasta, reserving 2 tablespoons of cooking water in the pan and returning the pasta to the hot pan. Stir in the sauce, basil, and grated cheese, season to taste with salt and pepper, and serve immediately with more cheese on the side.
- Main Dishes, Pasta
Every time I go to the farmer's market, I come home with more berries — yesterday I found strawberries still poking around, and raspberries and blueberries out in force.
Man do I love this time of year!
To see how she makes the most of the season's fruit, read on.
1 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can chickpeas, rinsed and drained
1/2 red onion, thinly sliced
2 stalks celery, sliced
1 cup fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons red wine vinegar
8 8-inch skewers (metal or wood)
1 cup fresh flat-leaf parsley
- Heat a grill or grill pan to medium-high heat.
- In a shallow baking dish, combine the yogurt, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- Thread the chicken onto the skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
- Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
- Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes. Divide the chickpea salad among individual plates and serve with the chicken.
- Main Dishes, Poultry
- Mediterranean/Middle Eastern
- A look back at Michael Voltaggio's final dinner service.
- A look back at Michael Voltaggio's final dinner service. — Los Angeles Times
- Cupcakes have fueled New York City's economy.— Wall Street Journal
- Getting to know the five most popular rib cuts. — Chicago Tribune
- Homemade condiments with a summertime twist. — San Francisco Chronicle
- Behind the scenes at a pickling party. — Boston Globe
- Must make: savory ham and Gruyere bread. — New York Times
- Selecting a smoker? Here's what to look for. — Washington Post
12 Black Mission figs, halved vertically
1 tablespoon unsalted butter
3 tablespoons balsamic vinegar
3 tablespoons honey
2-3 ounces fresh goat cheese
Flaky sea salt, to taste
- Preheat the oven to 400ºF.
- While the oven preheats, melt the butter in a small saucepan, along with the balsamic vinegar, honey, and a hefty pinch of salt. Bring to a boil, then reduce to a simmer and cook about 5 minutes, or until slightly thickened.
- Place the figs, cut side up, in a baking dish the size of a pie pan. Top each fig half with a 1/2 teaspoon to 1 teaspoon of goat cheese. Drizzle the balsamic vinegar syrup over the figs.
- Roast in the oven until very soft, 10 to 15 minutes.
- Arrange on a platter and sprinkle with flaky salt.
- Appetizers, Fruit
It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.