Shake It

On a hot summer afternoon such as this, why not take your leftover morning coffee and shake yourself up and icy treat?

Of course you may use whatever coffee you choose--freshly brewed or freshly pulled--but I like the concentration of leftover coffee because it stands up well to the ice cubes.

Put the coffee in a cocktail shaker along with a pinch of sugar, a splash of milk and a few ice cubes. Then shake until your hand turns cold.  Pour into a nice long glass and enjoy.

I understand this drink is a hot weather staple all over Italy. Interestingly enough, it is known as the Caffe Shakerato, a word that sounds a lot like John's fractured Italian.  Regardless, this is what I've been taking in place of my afternoon cup of hot black coffee. Perfect.

You may also enjoy reading these posts by Sara at Ms. Adventures in Italy and Elizabeth Minchilli in Rome.

National Tequila Day! Ole!

Although the origin of National Tequila Day (July 24, 2011) is unclear, I am betting the idea came from a major tequila company.  What do you think?

However the day was founded, the idea of honoring the blue agave plant is a happy one; and John and I plan to mark the occasion.

According to Wikipedia, tequila is a spirit made from the blue agave plant primarily grown surrounding the town of Tequila, 65 kilometers northwest of Guadalajara, in the western Mexican state of Jalisco.  The blue agave grown in this highlands region in red volcanic soil is larger and sweeter than that grown in the lowlands.

Although the Aztecs were fermenting a drink from the agave long before the Spaniards arrived, it was Don Cenobia Sauza, Municipal President of the Village of Tequila, who first exported tequila to the United States in 1873. There has always been much myth and mystique surrounding tequila, and this story is beautifully written and photographed in Karl Petzke's gorgeous book, Tequila.

My tequila education came first hand when we lived in Guadalajara around the corner from the Tequila Sauza factory. That's right.  Around the corner.  Every weekend when we passed the factory music and laughter abounded from the large rented party space at Sauza. There was something to this tequila thing.

 Of course, like most students (John was the student here) our introduction to tequila came with partying and  a lot of lime and salt.  Can you say "puckered lips?" As we grew as people so did our appreciation for good tequila.  We learned about the different types of tequila and the taste of each. We learned that in Mexico tequila is sipped without lime and salt to blunt the taste, and that it is often taken with a sangrita chaser.

As tequila became more popular and appreciated in the United States, we began to experience some very good tequilas here. Alas, my two favorites, Don Julio 1942 Anejo and Jose Cuervo de la familia Anejo have become so expensive that we consider them a very special treat once in a while.

We have had the pleasure of sharing many tequilas with John's family in Mexico City, and they never arrive in the States without a bottle of something that is not available here.

So whether you are sipping a premium anejo or mixing a good plata into a frosty drink this weekend, Salud!

Short And Stout

The idea for Friday night's dinner began with a short posting on Facebook by The New Jersey Beer Company that they were having a tasting at their brewery.  And since is was a cloudy Saturday afternoon and just a short ride away, John and I decided to check it out.

It could be a bit tricky to find this warehouse microbrewery.  But find it we did; and, boy, were we glad.  We spent a very pleasant hour with co-owner Matthew tasting three beers that he had on tap. We started with an old world Belgian-style ale; then onto an American pale ale with a refreshing hoppy taste; and finished with Garden State Stout--"full-bodied chocolate stout brewed with Belgian dark chocolate, malts and just enough hop character for balance."  It was the stout that we took home with us.

A quick call to L and J to come for dinner and  help us drink this growler, and dinner was set for Friday. After a bit of researching the perfect--or at least acceptable-- pairings for stout I came up with a dinner menu.

To start we paired some tequila and sangrita chasers with  appetizers of queso fundido, salsa and warm tortillas; refreshing jicama and cucumber slices sprinkled with lime and chile; and beautiful guacamole.

Playing to the chocolate in the stout, we served enchiladas de mole Poblano--which proved to be the perfect accompaniment; refried  pinto beans, salsa and guacamole.

  

And dessert? What about Chocolate Stout Ice Cream to serve with the last of that Garden State Stout?

Perfect together!  And the perfect way to usher in the Holiday Weekend.  Happy Fourth!

My St. Thomas

When we are in St. Thomas, we lie on the beach, we read, we walk, we sleep, we drink, we eat, we laugh--and we just breathe.

Spicy, Dirty and Hot

It was Friday night, and we were in the mood for something spicy, a little bit dirty, and definitely very hot.

So, it was lucky for us that we came across this post by Elizabeth Minchelli in Rome to inspire us. We were going to mix up some Spicy Dirty Martinis.

You know by now that John and I are big fans of dry vodka Martinis.  Really, what's not to like?  But sometimes you just have to change it up a bit. Variety is the spice of life, right?

We started with the vodka and a little more vermouth than we were accustomed to.  Then a teaspoon of olive brine and a splash of sriracha sauce. The rest of the ritual was the same--shake vigorously over ice and strain into the waiting cocktail glasses.  A nicely balanced drink that proved to be a good match with food.

Of course, we needed something to eat with the drink. Something crisp and salty.  I had bought the tiniest new potatoes at the market.

 I boiled them until tender, and when cool enough to handle, I placed them between a folded tea towel and smashed them with my palm.

Lined up on a baking sheet, they went into the fridge to await John's arrival, upon which they were doused with olive oil and put to bake in a hot oven until brown and crisp.

When they came out of the oven, I sprinkled them with sea salt, and I hardly could contain myself until they were cool enough to eat.

Sugar and Spice

I would like to thank my niece, Beth, for the wonderful desserts she brought for Easter dinner from her new business, Sugar & Spice Market.

We wish you much success in your new venture.

Chocolate Fudge Cake

Cake Pops        

Coconut Cake

Sausage And Grapes

I feel as if I have been swirling in the vortex of life for the past few months. Time flies while my activities expand to fill the time allotted.  My creativity, particularly my cooking, has become stagnant. Tired of the repetitive dishes of winter, I search the markets for inspiration and find none. My anthem these days seems to be Anna Nalick's "Breathe".

Of course I am impressed by Tracy's bagel experiment.  I am enchanted by Denise's butterfly olive cookies. My sweet tooth is piqued by Kath's Kaluha and coffee ice cream, and I am amused by Valerie's adventures in Italy; but a couple of failures in the kitchen and my current funk have rendered me immobile.

As Spring turns Winter into a memory, I am hopeful that my stagnation will retreat as well.

The dish I made for dinner last night, although said to have originated during the fall grape harvest in Umbria, was a nice change of pace.

Sausages With Grapes--My Version
Serves 2

1 pound Hot or Sweet Italian Sausage--I like hot
3 cups seedless red grapes
1 Tablespoon unsalted butter
1 Tablespoon balsamic vinegar

Place sausages in a 10- or 12 inch  skillet, add 3 tablespoons water, and turn heat to medium. Cover and cook for 10-12 minutes, turning often.

Remove cover, and prick sausages.  Remove excess fat from pan leaving about 1 tablespoon.  Add 1 tablespoon butter to the pan along with the grapes.  Sprinkle grapes with a pinch of salt, and cook over medium-high heat, stirring occasionally, until grapes soften somewhat. Add balsamic vinegar and stir.

Serve hot and enjoy!

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Rigatoni With Sausage Cream Sauce

This beastly winter shows no signs of loosening its grip, and Spring seems further away than ever. Having no alternative, I embraced the cold drizzle and made one last  hearty dish for dinner.  Spring just has to emerge soon--right?

This pasta dish comes from an old classic cookbook favorite of mine, Italian Family Cooking, by the late Anne Casale. Her book is full of family favorites from the Italian regions of Tuscany and Campania, as well as Sicily.  As usual, I made the recipe mine.

 
I sauteed 1/2 lb. of sweet Italian sausage meat in a little bit of butter until just cooked through. While 8 ounces of  pasta was boiling--in this case mostaccioli--I  added 1/2 cup heavy cream to the saute pan stirring to blend with  the sausage and cooking until slightly thickened. Next time I would add a bit more cream.  I then added a pinch of nutmeg and some salt and pepper.  After the pasta was drained, it went into the saute pan to be coated with the sauce.  Off heat, I tossed the pasta with 1/2 cup grated Parmesan.  To serve, I added a sprinkling of chopped parsley and a bit more grated cheese.

Spring Ahead

I am so ready for Spring. Aren't you? And, as much as I like hearty comfort food, I am getting tired of cooking and eating it.

For dinner tonight I was looking for something relatively quick, flavorful and a change from the normal routine.   I scouted the refrigerator and came up with a container of cremini mushrooms almost at the stage when they are just longing for a home; the end of a once vibrant bunch of parsley; and one lonely lemon.

Farro Salad with Roasted Mushooms and Parmesan sounded just perfect to me.