My Cuisinart food processor is as old as the hills and I hate the thing. There's no reason to replace it because it works perfectly but it's heavy and cumbersome and annoying to clean. It is the perfect tool to make my pie dough and ideal for my favorite cheesecake recipe. But for the majority of the year it sits tucked away in the bottom of a cabinet. Sometimes I encounter recipes that require a food processor but I'll either pass them up or just chop things by hand.
Friday, June 24, 2011
We're all for the interesting and complex where cocktails are concerned but sometimes simplicity and expedience rules. Our favorite, go-to cocktail is the Balalaika which is the fancy name of a classic Sidecar made with vodka instead of gin. Three simple ingredients - equal parts vodka and Cointreau and a half part of lemon juice, shake well over ice and serve in a chilled glass. The drink tends to be on the sour side so we prefer it in a glass with a sugared rim.
Tuesday, June 21, 2011
As a nutritious change from pasta and potatoes, whole grains taste great, are loaded with fiber, protein and vitamins and make wonderful side dishes. I usually have some type of grain salad in the fridge for easy lunches and snacks. Most supermarkets sell whole grains and they can usually be found in the rice aisle. So, if you're not familiar with some of the more popular ones, look for them the next time you go grocery shopping and try one of these delicious recipes.
Monday, June 20, 2011
1582 York Ave, New York, NY 10028, 212-717-7311 www.theethiopianrestaurant.com
Neither Brian nor I had ever eaten Ethiopian food before. The opportunity hadn't presented itself and we didn't seek it out. But there does happen to be a little Ethiopian restaurant, appropriately named 'The Ethiopian Restaurant' about 5 blocks from our apartment. We'd passed it dozens of times, usually on our way back from taking our pup to the river promenade, and when we were almost certainly headed to our favorite outdoor cafe to eat.
Friday, June 17, 2011
This heavenly concoction came about by happy accident. I was watching a Food Network show about confections that highlighted the Sugarland Bakery in Chapel Hill, North Carolina. In addition to traditional bakery goodies, they serve gelato cocktails including a signature blue Tartini that caught my eye. It looked so delicious that I instantly wanted one! But although the show mentioned some of the ingredients, I could not find a recipe. So, after a quick trip to the store for Blue Curacao, I got out my blender and began to experiment.
Tuesday, June 14, 2011
We love beets but, although I make a few different variations of beet salad, they are not always the dominant ingredient in the dish. In this version, though, it's all about the beets. And while I don't usually object to getting a little help from cans and frozen packages, in this case I must insist on starting from scratch. No prepared beets I've tasted quite match the home roasted version, not to mention that it's very easy to do. The delicate flavors of this salad make it a great start to either summer or winter meals. Enjoy!
Monday, June 6, 2011
58 South Bay Ave, Eastport, NY 11941, 631-325-2900 www.trumpetsonthebay.com
Long Island, with its pristine beaches and seasonal rentals, attracts a large summer crowd. And there are plenty of casual waterfront eateries that cater to this young crew, offering live music, flowing beer and fresh seafood. But we were looking for a more sophisticated waterfront option and so, on the Saturday of Memorial Day weekend, we reserved a table at Trumpets on the Bay.