Archive for the ‘In the kitchen’ Category

6 Aug

Martini fail

Posted by Rebecca in In the kitchen.

In an effort to make use of a ridiculous number of cucumbers, I decided mix them with . . . vodka. I realize this sounds like something you might do after cocktail hour, but this was before I’d actually had anything to drink.

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I vaguely remember having a cucumber martini somewhere–maybe the Blue Velvet in Madison? Anyway, I couldn’t quite find a recipe that looked just right, so I decided to create my own. I will share it with you, as long as you promise not to recreate it. Tweak it, maybe. Start from scratch, sure. But definitely do not follow this one.

1 1/2 ounces vodka
6 slices of cucumber
A dash of lemon juice

Pour into a cocktail shaker filled with ice; shake and strain. Pour all but two sips down the drain and open a bottle of wine.

4 Aug

Pesto packin’ mama

Posted by Rebecca in In the kitchen.

Tis the season…

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As I made my ninth batch of this tried and true pesto recipe this weekend, my blender started spewing smoke. I took it apart and found the coupling driver in pieces. Fortunately, the $6 part is easily replaceable. (I had to order a new glass pitcher a few months ago due to an unfortunate incident involving strawberry-banana smoothies and the kitchen floor. If I keep this up, I’ll have a completely new blender assembled by early next year!)

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My food processor was a fine stand-in on the last batch.

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1 Aug

July Wrap Up

Posted by Rebecca in In the kitchen, Outdoor life.

I heard a news report last night that said Kansas City had its third coldest July on record—in 115 years. We’ve spent a majority of the month outside, which isn’t something you can normally—or at least comfortably—do in Kansas this time of year. I hope the same holds true for August.

Our little garden is doing well as a result. The bugs made short work of our brussel sprouts, and the broccoli doesn’t look much like broccoli at all, but the cucumbers are going crazy. And, we had our first real harvest of tomatoes last week.

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I’m planning to spend tomorrow taming the basil and making a few batches of pesto.

30 Jul

Melon Coolia

Posted by Rebecca in In the kitchen.

We’ve been on a sparkling wine kick this summer—it seems to beat the heat better than anything else. This recipe is from “In the Land of Cocktails,” a book my friend Dawn gave me last year. Bryan pointed out that this wasn’t the most masculine of drinks, but he didn’t seem to mind!

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Melon Coolia

1 ounce Midori

1 1/4 ounce simple syrup

1 1/4 ounce sour mix

2 ounces Champagne

Combine the Midori, simple syrup and sour mix to a cocktail shaker filled with ice and shake. Strain into a flute and top with Champagne. Garnish with honeydew melon and a maraschino cherry on a cocktail pick.

26 Jul

Overheard

Posted by Rebecca in Bryan, In the kitchen, Overheard.

Bec: How’s the pepperoni pizza?

Bry: Marginal.

Bec: Really? What’s wrong?

Bry: I have no idea.

Bec: Maybe the turkey pepperoni.

Bry: Yeah, why do you buy that?

Bec: It’s like 70 percent less fat.

Bry: But it’s 100 percent more terrible.

26 Jul

Roasted Banana Birthday Cupcakes

Posted by Rebecca in Ava, In the kitchen.

Ava and I made Roasted Banana Cupcakes with Honey-Cinnamon Frosting for Tom’s 30th birthday, which is today. Happy birthday, Tom!

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The recipe, from Martha Stewart Cupcakes, starts by roasting whole, unpeeled bananas in an effort to increase their sweetness. As a result, the recipe has a bit less sugar than other cupcake recipes. The final step is to incorporate beaten egg whites into the batter. I can’t quite master this technique–I either over-process the batter and eliminate any potential for the fluffiness that should result, or  I don’t go far enough and end up with lumpy cakes. Any tips out there? This is a great recipe otherwise!

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22 Jul

American Idyll

Posted by Rebecca in In the kitchen, Uncategorized.

I recently re-subscribed to Gourmet, just in time to find an incredible barbecue menu in the July issue. I love interesting takes on traditional dishes–something familiar, yet exciting. The menu, which you can find in its entirety here, started with mint juleps. I decided to try this plum and thyme iced tea with bourbon, which I think paired nicely with the eggplant and sun-dried tomato spread.

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The lemony potato salad was especially good. I liked the cold corn salad, but Ava passed it back, politely asking that I return it to her once it had been “cooked.” The beans were delicious–the stone ground mustard in the vinaigrette was a creative and pretty addition.

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The ribs, though, were by far the best part of the menu. I started with a dry rub and let the ribs marinate for 24 hours. I baked them for just under three hours, then slathered them with a tar-like glaze made from the pan drippings and balsamic vinegar. Bryan finished them on the grill. I hadn’t made ribs before, and I was surprised at how easy they were.

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I made a caramel honey peach pie and sour cream ice cream for dessert, but it was a hard sell after the huge dinner.

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The entire menu could be made a day in advance. I served it for a small group on a Thursday night, and all I had to do that evening was grill the ribs and stir in the fresh herbs to sides. With that in mind, I think this will definitely be worth doing again. Check it out!

1 Jul

First harvest

Posted by Rebecca in Bryan, In the kitchen.

Bryan found the first mid-summer crop in the garden yesterday—two giant cucumbers that we probably should have located and picked last week. I had no idea they’d be ready so soon—we just finished the peas and lettuce a couple of weeks ago.

Bryan chopped up the cucumbers with onions and tossed them into a mixture of vinegar, sugar, water and salt. The recipe suggested that this marinade could be kept all summer—just add more cucumbers as needed. Those of you who know Bryan won’t be surprised when he tosses it after a mere 48 hours.

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28 Jun

The Gemini

Posted by Rebecca in In the kitchen.

cocktail

Lately, I’ve been reading a lot about a new artisan elderflower liquor called St-Germain. I found a recipe for a St-Germain cocktail in this month’s issue of Living. It’s quickly become my favorite summer drink, as evidenced by the empty bottle…

The Gemini

(Makes 2)

  • 4 ounces grapefruit juice, strained
  • 3 ounces St-Germain liqueur
  • 2 ounces vodka
  • Ice cubes
  • Prosecco (Italian sparkling wine)
  • 2 grapefruit-rind twists

Directions:

  1. Mix grapefruit juice, St-Germain, vodka, and ice in a cocktail shaker. Shake and strain into 2 chilled glasses. Top with Prosecco.
  2. Serve each with a grapefruit twist.

22 Jun

Sweets for the sweet

Posted by Rebecca in In the kitchen.

I recently ordered the new Martha Stewart Cupcakes cookbook, and it is filled with amazing ideas. The recipes are what really caught my eye, but not surprisingly, there are fabulous decorating ideas, too.

Ava and I made these golf cupcakes for Father’s Day. Since Bryan’s only request for the day was to watch the U.S. Open, they seemed fitting! He did think it would be more realistic if his golf ball was in the sand trap rather than by the pin, though…

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