A while back, we celebrated a friend's birthday with a fabulous dinner at 12th Ave. Grill. Among the tasty entrees, I think the highlight of the evening was the house martini. We decided that we had to try to recreate it!
Here's the recipe that we settled on (makes about 3-4 drinks):
4 full (1.5-oz) shots Vodka
1 small (1-oz) shot Dry Vermouth
4-6 leaves Mint
6-8 thin slices Ginger root
Half a lemon
1 shot simple syrup
I muddled the mint leaves and ginger together in the bottom of a Boston shaker. Then I scooped a bunch of ice and poured in the alcohol. Then shakey shakey!
Squeeze the lemon and add the syrup to taste. Only strain enough to keep the large bits out, the drink should be quite cloudy.
Enjoy!
Sunday, September 20, 2009
Tuesday, July 21, 2009
The Bread Maker's Croissant
This is a recipe from the Bread Maker - the bakery I worked in a little while ago. The ingredients are as follows:
1) 900 g Strong Flour
2) 30g yeast (wet)
3) 60 g sugar
4) 600g water
5) 2 blocks of butter
This is my first attempt and I used 2 tea spoons of dried yeast instead, seemed to work ok. I made the dough the night before and put it in the fridge, rolled it out the next morning. They were very popular with people even after they've seen the amount of butter I used...
Tuesday, July 14, 2009
This is the best looking cake I've made so far
It's nice that there's always berries for my birthday in Scotland! ;)
Thursday, May 14, 2009
...and in the morning, I'm making WAFFLES!
My dad is an interesting personality. One of his most fascinating abilities is the knack for finding really cool junk and restoring it to it's former glory. The waffle iron pictured is just one of his many findings. After sanding and cleaning the shnarf out of it he proceeded to season the cast iron by a process of heating, greasing, cooling, wiping and repeating again until the cooking surface was nice and shiny. He then had the brilliant idea of sending it to his wayward daughter in Hawaii (me!).
Clay and I love to make nice hearty breakfasts on weekends, we used to just do pancakes but would have to go out when the craving for waffles hit! However, once the waffle iron arrived it was full speed ahead to the land of waffle making!
Our first time trying the classic cast iron waffle maker was, umm, bumpy. I think we got roughly two half decent waffles out of it and spent at least an hour picking out toasted waffle bits from the iron.
Feeling a little disgruntled and very stubborn we tried the iron again the following weekend with a LOT more success. I've found the key is to keep BOTH sides heated. To start the process (while making the recipe) I turn on two burners to medium heat and gently coat both halves (I'm not sure when my particular iron was made but this version comes apart) with either Pam or butter. Once they are nice and toasty warm I pour on roughly a quarter cup of the waffle batter (I just use a good ol' Joy of Cooking recipe), place the second half on top and gently set it down so that batter doesn't go squirting out all over the place, although I am pretty good at doing that too! Once the batter is in (this is important) Leave it alone! Leave the burner on medium-low and let it sit for 3-4 minutes, then flip so that the other side becomes heated again. Let it sit until the waffle easily comes off of the top half. Once that happens it should be done. The first time we did it this is where I messed up and lost patience.
I've found that when cooking or baking it is best to find yourself that zen state or else there will be mad explosions of flour, sugar and batter to clean up, or just a lot of picking at crispy remnants of waffle in a hot waffle iron. Wee!
Once you have successfully removed the waffle, start the process again. I've found that alternating the side that the waffle iron is on is the best way to keep both halves hot enough to cook! By the end I had a stack of lopsided golden brown waffles and a hungry boyfriend. But as soon as the waffles disappeared at an alarming rate, the hungry boyfriend turned into a happy cuddly boyfriend. And me? After all the flipping and flopping of the waffle iron (and the mini weight work out that comes along with it), I stand resolute that there is nothing better than eating homemade from scratch waffles in the morning!
Clay and I love to make nice hearty breakfasts on weekends, we used to just do pancakes but would have to go out when the craving for waffles hit! However, once the waffle iron arrived it was full speed ahead to the land of waffle making!
Our first time trying the classic cast iron waffle maker was, umm, bumpy. I think we got roughly two half decent waffles out of it and spent at least an hour picking out toasted waffle bits from the iron.
Feeling a little disgruntled and very stubborn we tried the iron again the following weekend with a LOT more success. I've found the key is to keep BOTH sides heated. To start the process (while making the recipe) I turn on two burners to medium heat and gently coat both halves (I'm not sure when my particular iron was made but this version comes apart) with either Pam or butter. Once they are nice and toasty warm I pour on roughly a quarter cup of the waffle batter (I just use a good ol' Joy of Cooking recipe), place the second half on top and gently set it down so that batter doesn't go squirting out all over the place, although I am pretty good at doing that too! Once the batter is in (this is important) Leave it alone! Leave the burner on medium-low and let it sit for 3-4 minutes, then flip so that the other side becomes heated again. Let it sit until the waffle easily comes off of the top half. Once that happens it should be done. The first time we did it this is where I messed up and lost patience.
I've found that when cooking or baking it is best to find yourself that zen state or else there will be mad explosions of flour, sugar and batter to clean up, or just a lot of picking at crispy remnants of waffle in a hot waffle iron. Wee!
Once you have successfully removed the waffle, start the process again. I've found that alternating the side that the waffle iron is on is the best way to keep both halves hot enough to cook! By the end I had a stack of lopsided golden brown waffles and a hungry boyfriend. But as soon as the waffles disappeared at an alarming rate, the hungry boyfriend turned into a happy cuddly boyfriend. And me? After all the flipping and flopping of the waffle iron (and the mini weight work out that comes along with it), I stand resolute that there is nothing better than eating homemade from scratch waffles in the morning!
Tuesday, May 12, 2009
Memphis-Style Pork Spareribs
Hi everyone! My name is Clay, and I would like to thank Philip for inviting me to contribute to this blog. I like to dabble with new and interesting recipes, and I also like to play around with my camera.
This dinner was a "thank you" to Serena's former roommates and to those who helped move her in to her new place. The dinner was BBQ themed, and the menu consisted of these ribs, baked beans from scratch, and fresh coleslaw.
I've enjoyed ribs before, but had never attempted them on my own. I knew that the key was long, low, and even heat, and I am very grateful to the Epicurious information on indirect grilling.
I applied the principles to our low-budget propane gas grill. Basically, just put a baking sheet under where the meat would be (as far from the heat as possible), and place a basket of hickory wood chips over the burner with the flame on. Lesson for next time: Keep the water in the baking sheet, soak the chips for longer (they actually flamed up and produced some ash inside the grill), and keep the heat even lower (I had the gas set to "medium").
The rub and grilling directions can be found here. In addition to the ingredients listed, I followed a user suggestion and added a dash of cinnamon.
I trimmed and rubbed the racks in the morning before heading to campus; then I wrapped them in foil and let them cure for about seven hours until I got home and fired up the grill.
It has always been my experience that meat objects coming off the grill should be "wet" in some way. Chicken should have a BBQ sauce applied, Tri-tips should be still sweating, etc.
This history is likely what motivated me to mix up the "mop sauce" and brush it on after an hour of cooking (about halfway through the process). Not a BBQ sauce nor a marinade by any stretch of the imagination, I was dubious about how this acrid, pale, thin liquid would contribute to my masterpiece. In the end, however, I had to bring the excess mop sauce out to the dinner table because the guests couldn't get enough to brush on their dry-rubbed ribs.
This dinner was a "thank you" to Serena's former roommates and to those who helped move her in to her new place. The dinner was BBQ themed, and the menu consisted of these ribs, baked beans from scratch, and fresh coleslaw.
I've enjoyed ribs before, but had never attempted them on my own. I knew that the key was long, low, and even heat, and I am very grateful to the Epicurious information on indirect grilling.
I applied the principles to our low-budget propane gas grill. Basically, just put a baking sheet under where the meat would be (as far from the heat as possible), and place a basket of hickory wood chips over the burner with the flame on. Lesson for next time: Keep the water in the baking sheet, soak the chips for longer (they actually flamed up and produced some ash inside the grill), and keep the heat even lower (I had the gas set to "medium").
The rub and grilling directions can be found here. In addition to the ingredients listed, I followed a user suggestion and added a dash of cinnamon.
I trimmed and rubbed the racks in the morning before heading to campus; then I wrapped them in foil and let them cure for about seven hours until I got home and fired up the grill.
It has always been my experience that meat objects coming off the grill should be "wet" in some way. Chicken should have a BBQ sauce applied, Tri-tips should be still sweating, etc.
This history is likely what motivated me to mix up the "mop sauce" and brush it on after an hour of cooking (about halfway through the process). Not a BBQ sauce nor a marinade by any stretch of the imagination, I was dubious about how this acrid, pale, thin liquid would contribute to my masterpiece. In the end, however, I had to bring the excess mop sauce out to the dinner table because the guests couldn't get enough to brush on their dry-rubbed ribs.
Monday, May 11, 2009
The Return Of The Nutella Brioche Rolls
OK so I felt like there was room for improvement on the first round of these, that's my excuse and I'm sticking too it!
Anyway, I switched out the original Brioche recipe for this one. Mmmmmm Brioche, even the dough looks tasty, see!
The rest was the same as before except that I packed them a little closer together in the tray so they're more like rolls and less like flats.
Plus I took a process pic so everyone can drool at the image of a small field of Nutella. I wonder if that's like candy-floss farming? Someone ask Zapper.
The rest was the same as before except that I packed them a little closer together in the tray so they're more like rolls and less like flats.
Plus I took a process pic so everyone can drool at the image of a small field of Nutella. I wonder if that's like candy-floss farming? Someone ask Zapper.
Saturday, May 9, 2009
Friday, April 3, 2009
Thursday, March 19, 2009
Mango sorbet
This is NOT a mango sorbet, although I plan to tell people that it is next time I make it, would be quite a confusion for the taste buds.
We were cooking at a friend's place, Ada happens to be a big fan of pumpkin soup, so we bought this Japanese pumpkin (we thought it was Japanese anyway, not sure about the real name, but it's the kind with green skin). Just make pumpkin soup like you would normally and add 3-4 tomatoes for every pumpkin.
Also made teriyaki mushrooms. Secret is (which we didn't achieve this time) to cook the mushrooms until their juice disappears before adding the teriyaki sauce - be patient, it takes a while.
Friday, March 13, 2009
Strawberry Sauce
I was going to make my first post about these (less the icing, I'm not sure they need it), but unfortunately I overcooked them. They're very tasty when done right. I made them for a group meeting once and they were devoured with relish.
So I had a couple of punnets of strawberries that had been around a little long and were not so great fresh, so I made this. A simple thing, I know, but a very versatile use of overripe berries, delicious hot or cold. Would be nice as part of some trifle thing. I put them on toast. You could put them on waffles.
So I had a couple of punnets of strawberries that had been around a little long and were not so great fresh, so I made this. A simple thing, I know, but a very versatile use of overripe berries, delicious hot or cold. Would be nice as part of some trifle thing. I put them on toast. You could put them on waffles.
Monday, March 2, 2009
Venison vegetables noodles stir fry
Well done for setting up the blog! I'll copy you and give a waffly description of my food...
I bought the venison from the Farmer's market on saturday. When I bought it I thought this venison ticks a few boxes: 1) it's wild (assume no problem with animal welfare and carbon footprint etc., but then it did get killed by some horrible whisky drinker and died a sudden death and deer population is managed by man anyway....) ; 2) it's scottish (no issue with food mileage and doesn't involve any supermarkets) and 3) errr it's tasty (the Queen gave the same - a much more expensive cut - to her guests on her birthday, according to the person selling it hahahaha).
But since then I've found that there are other problems with venison trading... nevermind...
Anyway, it is the most tasty meat when done right, so here's how you do it ;D
a) slice the venison thinly, marinate in soy sauce/salt (very little), wine and chilli
b) slice your vegetables and ground the garlic
c) stir fry the vege first until tender
d) put the vege to the side to make space in the middle, heat a little more oil until very hot
e) add the garlic, add the venison and fry!
d) add the noodles and mix
And the finished product tasted a lot better than it looks here...
I bought the venison from the Farmer's market on saturday. When I bought it I thought this venison ticks a few boxes: 1) it's wild (assume no problem with animal welfare and carbon footprint etc., but then it did get killed by some horrible whisky drinker and died a sudden death and deer population is managed by man anyway....) ; 2) it's scottish (no issue with food mileage and doesn't involve any supermarkets) and 3) errr it's tasty (the Queen gave the same - a much more expensive cut - to her guests on her birthday, according to the person selling it hahahaha).
But since then I've found that there are other problems with venison trading... nevermind...
Anyway, it is the most tasty meat when done right, so here's how you do it ;D
a) slice the venison thinly, marinate in soy sauce/salt (very little), wine and chilli
b) slice your vegetables and ground the garlic
c) stir fry the vege first until tender
d) put the vege to the side to make space in the middle, heat a little more oil until very hot
e) add the garlic, add the venison and fry!
d) add the noodles and mix
And the finished product tasted a lot better than it looks here...
Sunday, March 1, 2009
Amish Friendship Bread
So this is my first attempt with this 'bread' (thanks Mazie), I use comma's because this seems much more like cake than bread apart from the yeast in the starter. It uses AP flour so there's no gluten formation and no rise time after mixing, plus the addition of the instant pudding (which I realised belatedly is really just corn flour). I can honestly say its one of the weirdest recipes I've ever followed, before baking it was a big gluppy mess with lots of sugar in it.
Since this recipe has enough for two loafs I made one by the recipe with cinnamon and the other with almonds and dates, anyone got any more suggestions?
P.S. sorry for the dark photos, my home time has been at night recently.
Since this recipe has enough for two loafs I made one by the recipe with cinnamon and the other with almonds and dates, anyone got any more suggestions?
P.S. sorry for the dark photos, my home time has been at night recently.
Nutella Brioche Rolls
Now these were tasty, I mean really tasty, so you should make them too!
I made some of them into cinnamon rolls by just sprinkling sugar and cinnamon on the sheet before rolling it up. Unfortunately they were a little dry, so I topped them with some cardamon, vanilla flavoured butter icing which I thinned out with water so it stayed soft.
Ripping off Jamie
So I was a trying to clear out a mix of things from my fridge one evening and ended up with this;
It was basically a low-grade copy of this which I made in Leeds (seems a long time ago), or possibly more like a hybrid with this (which I just found).
So I made a little red wine Ratatouille to go with the whole wheat pasta.
What can I say, it was pretty tasty.
It was basically a low-grade copy of this which I made in Leeds (seems a long time ago), or possibly more like a hybrid with this (which I just found).So I made a little red wine Ratatouille to go with the whole wheat pasta.
What can I say, it was pretty tasty.
Chocolate, Orange Shortbread Pinwheels
Bribery for distraction!I came up with these as a procrastination while preparing my last presentation (see sketch), but then I used them to distract my audience from the fact that I didn't get time to practise so it worked out fine.
I just threw together a basic shortbread recipe (using 1lb of butter) and split it in half. I gave one a small splash of orange juice and the zest of an orange, and the other got some melty choc and cocoa.
Then I rolled them out in a fold of wax paper so I could make them the same size. After sprinkling one with lots of dried cranberry's, put the other over the top and rolled them together a little and rolled.
I tried slicing with a really sharp knife but the cranberry's made the layers squish together, so I put the roll in the freezer long enough to solidify it a little. Next time I'd solidify it a lot because it thawed and squashed again pretty fast, but then I do live in Hawaii wahahaha!
Heres the finished product........
French Onion Cheese Soup
I'm gonna put these in order so I'll start with the beginning, thanks for the recipe Luce.
Getting the onions was fun in all or itself, went to Chinatown for the first time in ages and picked up lots of tasty things some of which didn't make it home to be photo'd!
I didn't dare burn the onions to the bottom of the pan for full caramelisation so it could've been more broken down but it wasn't bad, still have a couple left so I'll do another run through.
Heres the enthusiasm pre-tasting
And a close-up (which makes me think I should get Clay to take the pictures for me)
Yeah! First post published.
Getting the onions was fun in all or itself, went to Chinatown for the first time in ages and picked up lots of tasty things some of which didn't make it home to be photo'd!
I didn't dare burn the onions to the bottom of the pan for full caramelisation so it could've been more broken down but it wasn't bad, still have a couple left so I'll do another run through.
Heres the enthusiasm pre-tasting
And a close-up (which makes me think I should get Clay to take the pictures for me)
Yeah! First post published.
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