Looking for a fun way to start the weekend? Might I recommend a delicious cocktail? It's called the YumSugar special, and it's a twist on the classic whiskey sour. The traditional recipe involves simple syrup and lemon juice, but our variation, created especially for us by the fabulous barmen at Jardiniere restaurant (we guest-bartended there!), uses honey and Meyer lemon juice. Any honey works, but if you can get your hands on honey that's infused with chestnuts or lavender, that will give the drink a subtle complexity. The libation is sweet but not overly so, and the strong flavor of the whiskey is balanced perfectly by the citrus.
Posts for January 21st 2011
There are some things in life that aren't supposed to be messed with. One of those things is the BLT sandwich. This traditional combination of porky bacon, crunchy lettuce, and juicy tomatoes is perfect just the way it is. While you can serve the trio on fancy bread, I prefer to make them on toasted whole wheat because that's the way my dad made BLTs when I was a girl. Same goes for the condiments: you could add mustard or aioli, but good-old mayonnaise from the jar is fine. The key to a good BLT is to use high-quality ingredients and be generous when layering. Lots of bacon is essential! To check out my method, keep reading.
From Katie Sweeney
12 slices of thick-cut bacon
8 slices of whole wheat bread
Mayonnaise for spreading
2 large tomatoes, thickly sliced
8 leaves of iceberg lettuce or 2 cups mixed greens
Salt and freshly ground black pepper
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper. Slice the bacon slices in half and arrange on the parchment paper. Bake in the oven for 15-20 minutes until the bacon is crispy and brown.
- Transfer the cooked bacon to a plate lined with paper towels.
- Meanwhile, toast the bread in a toaster oven, under the broiler, or alongside the bacon in the oven.
- On a clean work surface, arrange the toasted pieces of bread. Spread each one with a generous slather of mayonnaise.
- To build the sandwich, top four pieces of bread with bacon, making sure to cover each slice of bread with bacon. Next, cover the bacon with the tomatoes, and the tomatoes with the lettuce or mixed greens.
- Season everything with salt and freshly ground pepper.
- Cover the greens with the bread that has mayonnaise on it. Slice in half and enjoy!
Makes 4 sandwiches.
From Everyday Food
Shrimp and Tortilla Soup
1 corn tortilla, cut into thin strips
2 teaspoons olive oil
1/4 small yellow onion, diced small
1 garlic clove, minced
1/2 to 1 teaspoon chipotles in adobo, chopped
1-3/4 cups low-sodium chicken broth
3/4 cup fresh or frozen corn
4 ounces medium shrimp, peeled and deveined
Diced avocado, fresh cilantro, and lime, for serving (optional)
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds.
- Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
2 ounces whiskey
3/4 ounce fresh-squeezed Meyer lemon juice
3/4 ounce egg white
1 generous teaspoon of honey
Lemon twist, optional for garnish
- Combine all of the ingredients, except the lemon twist, in a cocktail shaker. Close and dry-shake (with no ice), vigorously for at least 15 seconds.
- Open the shaker, fill with ice, and shake again for at least another 30 seconds.
- Strain into a chilled champagne flute, garnish with a lemon twist, and enjoy!
Makes 1 drink.
When it comes to buffalo, are you willing to pay the price? As ranchers struggle to keep up demand, bison meat is closing in on record-high prices. Buffalo's extremely lean texture and smooth flavor have become sought after in recent years, but that hasn't come with growing pains in the niche business, such as difficulty meeting demand and food safety snafus. Still, the industry maintains that, so far, consumers have been willing to pay a prettier penny. Do you dole out more to buy buffalo?