The Lush Chef

Parsley Walnut Pesto Chicken Salad

noreply@blogger.com (The Lush Chef) — Tue, 18 Jun 2013 20:00:00 +0000

Libations used: 1/4 cup white wine...

Libations left over: Pretty much the whole bottle, so serve with dinner...

I love making chicken salad, and it's one of my go-to's during the week for lunch. Usually, I cheat and just make it with canned chicken, some celery and chopped nuts. If I'm feeling adventurous, I'll throw in some pickled red onions, pickled blueberries or curry with raisins. I knew I had a busy week coming up with plenty of dinners out, which ultimately meant I'd be eating lunch at my desk to save money, so I wanted something somewhat healthy and hearty. The Kitchn had posted a recipe a while back for a Creamy Chicken Salad with a Parsley Walnut Pesto. It's a relatively quick dish to make, and yes, I recommend cooking the chicken and not cheating with the canned stuff. Because why waste good pesto on canned chicken? The recipe calls for boneless, skinless chicken breasts, but I picked up some nicer looking free-range chicken breasts that still had all the rib bones and skin on. The chicken is poached in a white wine braising liquid and takes only about 15-20 minutes. I bought plenty of fresh, flat-leaf parsley from Maggie's Farms at the Santa Monica Farmers' Market to use for the pesto. Yes, it's a lot of green on the plate, but I also used Maggie's arugula to serve with the chicken for some extra flavor and texture. Top it with some pretty cherry tomatoes, chopped walnuts and a little shaved Parmesan, and you have yourself a simple and gourmet, summer meal. The leftovers will also make a killer sandwich...

Parsley Walnut Pesto Chicken Salad - serves 6-8

Ingredients for the chicken:

2 1/2-3 lbs chicken breasts, with skin removed (about 4-6 breasts)
3 large garlic cloves, smashed
1 shallot, thinly sliced
1/4 cup dry white wine (I used Flo Chardonnay)
Handful of flat-leaf parsley (both leaves and stems)
Salt & freshly ground black pepper

Ingredients for the pesto:

2 cups packed flat-leaf parsley
2 large garlic cloves, smashed
1/2 cup chopped, toasted walnuts (Umm, I skipped the toasting part and they were all in halves too)
1/4 cup and 2 Tbs olive oil
1/2 cup grated Parmesan
3 Tbs mayonnaise
2 heaping Tbs of chopped sun-dried tomatoes
Fresh-squeezed lemon juice, to taste (I used about a teaspoon)
Salt & freshly ground black pepper

To garnish:

Toasted, chopped walnuts
Sliced cherry tomatoes
Grated Parmesan

To make the chicken:

- In a large saucepan or Dutch oven, add the chicken, garlic, shallots, wine and parsley.

- Season with salt and pepper and top with enough water to cover the chicken by about an inch.

- Bring the water to a boil.

- Immediately remove from heat and cover.

- Let the chicken stand for about 15-20 minutes, or until a meat thermometer reads 160.

- Remove the chicken from the pan and tent it with foil to finish cooking.

- When it's cool enough to handle, slice into bite-sized pieces.

- To make the pesto:

- In a food processor or blender, add the parsley, garlic, walnuts and oil and process until smooth.

- Add the Parmesan and pulse until incorporated.

- Transfer to a large mixing bowl, add the mayonnaise, sun-dried tomatoes and some lemon juice, to taste.

- Season generously with salt and pepper.

- Add the chicken to the bowl and gently toss to combine.

- Refrigerate for a few hours or overnight so all the flavors have a chance to marry.

- Serve over a bed of arugula and top with chopped walnuts, tomatoes and Parmesan.

Beer Bread with Sun-Dried Tomatoes & Olives

noreply@blogger.com (The Lush Chef) — Tue, 11 Jun 2013 20:00:00 +0000

Libations used: 1 bottle of beer...
Libations left over: Crack open another bottle while the bread bakes...
I went wine tasting this past weekend with friends, and where there's tons of wine flowing, there's a need for plenty of carbs to soak up all that alcohol. I absolutely love making beer bread because it's one of the cheapest, quickest and most flavorful breads you can make. In the past, I've made this heavenly buttery and cheesy Cheddar Beer Bread, but I wanted to include some slightly healthier ingredients this time. I also knew we'd be eating plenty of cheese and crackers, so there was no need for extra dairy. This recipe for Beer Bread with Sun-Dried Tomatoes and Olives from Epicurious was equally fast and uses a little oil from jarred, sun-dried tomatoes to add extra flavor. I went heavy on the tomatoes and olives, and be sure to use a light beer or pale ale when making this — I used Blue Moon Hefeweizen. I ended up sharing this bread at a couple of wineries with our lovely tasting room pourers and fellow visitors. It's a great way to get hefty pours or special tastings...needless to say, we made lots of friends.

Beer Bread with Sun-Dried Tomatoes & Olives: makes 1 loaf
Ingredients:

3 1/2 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 large egg, beaten lightly
One 12 oz bottle of light beer (I used Blue Moon)
Scant 3/4 cup of chopped, drained sun-dried tomatoes
1 Tbs of sun-dried tomato oil
Scant 1/2 cup of chopped pimiento-stuffed olives

- Preheat oven to 350.
- Grease and flour a 9x5x3 inch loaf pan.
- In a large bowl sift together the flour, salt, baking soda and baking powder.
- Add the egg, beer, tomatoes, reserved oil and olives and stir until the batter is just combined.
- Pour the batter in the pan and bake for 40 minutes, or until it's baked through (mine took about 50 minutes).
- Turn the bread out onto a rack and let cool before slicing.

Fever Tree Tonics & Sodas

noreply@blogger.com (The Lush Chef) — Thu, 06 Jun 2013 20:00:00 +0000

I'm always on the lookout for new products to include in my baking and shaking endeavors, so when the pretty packaging of Fever Tree caught my eye at BevMo, I just had to try. I picked up the Bitter Lemon tonic and poured it in with some Grey Goose vodka and a lemon twist on a Monday night. Yeah, it's going to be hard to go back to regular tonic water now...The flavor had just the right amount of bitter, a slight hint of sweetness and citrus that will kick up your G&Ts and V&Ts several notches. The best part is, they're all natural.

Fever Tree hails from the UK and was founded in early 2005 by one of the guys who ran Plymouth Gin. Their philosophy is that if 3/4 of your drink is tonic or soda water, then it better be darn good. I couldn't agree more. The name stems from the colloquial for the Cinchona Tree, where quinine, a primary ingredient in tonic water, is found in the extract of the bark. The bark is also a common ingredient found in most bitters, so it's known for its healing properties. It's a perfect way to make the medicine go down, right? The particular bark they use descends from a high-yielding quinine varietal first cultivated by a British explorer named Charles Ledger, and which is still grown along the Rwanda-Congo border. I'm looking forward to trying their other tonics and sodas — such as their award-winning Mediterranean Tonic Water and Ginger Beer.

Old Fashioned Cupcakes

noreply@blogger.com (The Lush Chef) — Tue, 04 Jun 2013 20:00:00 +0000

Libations used: About 3/4 cup whiskey or bourbon and 7-9 dashes of Angostura bitters...
Libations left over: Make yourself an Old Fashioned while those cupcakes are baking...
This past weekend, my friend celebrated her 30th birthday in Ojai with some wine tasting and grilling (yes, that's the second weekend in a row for me!). I wanted to bring a Lush Chef treat after our wine tasting/party bus extravaganza, and a booze-laced cupcake was the perfect way to keep the festivities going. One of her favorite cocktails is an Old Fashioned, one of the many reasons I count her a friend, so this recipe on Serious Eats was perfect for her. There's so much alcohol in these cupcakes that it's like having an actual drink. And yes, I used 101 proof Wild Turkey bourbon, so take that! The flavors just nail an Old Fashioned with the bourbon-soaked vanilla and orange cake and the Angostura bitters, bourbon and orange zest frosting. I made some tweaks to the "orange sawdust" by doubling the amount of fresh zest to up the orange flavor — it took on this delightful crunchy sugar texture. I used 1 tsp of bourbon to soak through the cupcakes, which was plenty, and start on the low end with the bitters — I love them, but if you're not used to them, it can be an overpowering flavor. My friends gobbled these cupcakes down in under 10 minutes, and were absolutely blown away. Luckily, I have a lot of friends who love Old Fashioneds, so I have a feeling I'll be making these again!

Old Fashioned Cupcakes - makes 12-16
Ingredients for the cake:

1 1/2 cups and 2 Tbs cake flour
1 1/2 tsp baking powder
1/2 tsp salt
12 Tbs (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 eggs
1/4 cup and 2 Tbs fresh-squeezed orange juice
1 Tbs orange zest
1/4 tsp orange extract
1 tsp vanilla extract
1/4 cup sour cream (don't use low or non-fat)
1/4-1/2 cup whiskey or bourbon (I used Wild Turkey) for soaking the cupcakes

Ingredients for the frosting:

12 Tbs (1 1/2 sticks) unsalted butter, softened
4 1/2 cups confectioners' sugar, sifted
1/4 cup and 2 Tbs whiskey or bourbon
7-9 dashes of Angostura bitters, to taste
3/4 tsp orange extract
1/2 tsp orange zest

Ingredients for the "orange sawdust":

2 Tbs sugar
1 tsp orange zest

To make the cake:
- Preheat oven to 350 and line a muffin tin with cupcake liners.
- In a medium bowl, sift together the cake flour, baking powder and salt, and set aside.
- In a large bowl or bowl of a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and beat until well-combined.
- Add the orange juice, orange zest, orange extract, vanilla extract and combine on low speed.
- Add the flour mixture in intervals on low speed, until all the dry ingredients are thoroughly combined.
- Add the sour cream and beat again until combined.
- Fill each muffin cup about 3/4 full.
- Bake for 24 minutes, rotating the pan halfway through.
- Wait until the cupcakes have cooled a bit and poke about 12 holes on the top of each cupcake with a fork.
- Pour 1 tsp of whiskey or bourbon (I did less than the original recipe suggested) on top of each cupcake to soak through.
- Make sure cupcakes are completely cooled before frosting.

To make the frosting:
- In a large bowl or bowl of a stand mixer, cream the butter on medium-high speed until light and fluffy.
- Reduce the speed to low and add half of the confectioners' sugar, and all of the whiskey, Angostura bitters, orange extract and orange zest, beating until fully combined.
- Add the rest of the confectioners' sugar and beat on medium-high speed for about 2-3 minutes, or until completely mixed.

To make the "orange sawdust":
- In a small bowl, thoroughly combine the sugar and orange zest.
- Sprinkle on top of the cupcakes, immediately after frosting.

Lillet Rosé Spring Cocktail

noreply@blogger.com (The Lush Chef) — Thu, 30 May 2013 20:00:00 +0000

For my friend's bachelorette party last weekend, we were cooking and cocktail shaking up a storm in a gorgeous and sprawling ranch in Ojai. The first night, after fighting through hours of Memorial Day traffic, we all needed something light and refreshing. Martha Stewart's recipe for a Lillet Rosé Spring Cocktail was a perfect way to celebrate the bride-to-be — it was pink and girly, smacked of spring and matched our flower and palm-tree filled environs. Next time I make this, I'll use fresh-squeezed grapefruit juice, but sometimes I allow myself to be a little lazy...We didn't have edible flowers on hand to garnish these drinks, but I'd recommend topping with some fresh raspberries or strawberries that mirror the flavor profiles in the Lillet Rosé. I'm looking forward to whipping this up again for a girly brunch or Mother's Day celebration.

Lillet Rosé Spring Cocktail
Ingredients:

2 oz Lillet Rosé
2 oz grapefruit juice
1 oz gin (I used Tanqueray)
Edible flowers, raspberries or strawberries, to garnish

- In a cocktail shaker filled with ice, add all the ingredients.
- Shake until well chilled and strain into a chilled coupe or wine glass.
- Garnish with flowers or berries.

Roasted Cauliflower with Golden Raisins, Mint & Capers

noreply@blogger.com (The Lush Chef) — Tue, 28 May 2013 20:00:00 +0000

Libations used: 1 cup of white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
This past weekend, I was in Ojai with my girl friends for a most memorable bachelorette celebration. We stayed at this beautiful "compound," which had a couple of hot tubs, a gorgeous pool, two outdoor tiki bars and multiple indoor and outdoor kitchens. It was like a tropical paradise mixed with a SoCal cabin in the woods. Because of the amazing cooking and dining set-up, we prepared a few epic meals for the sixteen ladies gathered. I cooked the last night with a few friends, and because the bride is vegetarian and we had been eating and drinking so much the entire weekend, we opted for a bunch of healthy veggie dishes and salads. I had been wanting to make this recipe by the talented M.B. Post and Fishing with Dynamite's David LeFevre for a while, plus cauliflower appears to be the "it" vegetable right now. We made a few alterations to the recipe — I couldn't find sultanas in Ojai, so used golden raisins, we skipped the pine nut and caper berries garnish (because frankly, I forgot) and my friend suggested adding some cumin to it. We used a Sauvignon Blanc for the wine sauce, since we had been drinking that all week in the hot Ojai sun. This dish ended up being one of the favorites of the night and the girls were racing back for seconds and thirds. I had tripled the recipe, and it still wasn't enough! I know I'll be making this again sooner, than later.

Roasted Cauliflower with Golden Raisins, Mint & Capers - serves 4
Ingredients:

1 large head of cauliflower, cut into florets
1 tsp cumin
4 Tbs olive oil, plus more for drizzling
1 small shallot, minced
2 cloves of garlic, minced
1/3 cup of golden raisins
1 cup warm white wine (I used Sauvignon Blanc)
2 Tbs chopped caper berries or capers
2 Tbs chopped parsley
2 Tbs chopped mint
2 Tbs chopped cilantro
Salt & pepper, to taste
Pine nuts & caper berries, for garnish

- In a small bowl, combine the raisins and white wine and set aside.
- Preheat oven to 400.
- Place the cauliflower on a roasting pan or baking sheet and drizzle generously with olive oil.
- Sprinkle with the cumin, salt and pepper.
- Roast for 20-25 minutes, until tender and slightly browned.
- In a small pot over medium heat, add the 4 Tbs of olive oil.
- Add the shallots and garlic and sweat them for a couple of minutes.
- Add the raisins, white wine and capers to the pot.
- Cook the sauce until it's reduced by half.
- Cool the sauce to room temperature, and salt to taste.
- When the cauliflower is done, spoon the wine sauce over it and stir in the herbs.
- Garnish with some caper berries and pine nuts.

Aperol Spritz

noreply@blogger.com (The Lush Chef) — Thu, 23 May 2013 20:00:00 +0000

Last week, I was recounting my vacation to Italy and fond memories of Aperitivo time. Before I even left for the trip, I bought a bottle of Aperol (yet another bottle to add to my amari collection) because I anticipated I would be craving Aperol Spritzs upon my return. Aperol Spritz is probably one of the most popular cocktails served during aperitivo. It's slightly bitter and slightly sweet and oh so refreshing. I still have no idea why it's served in a wine glass, but just roll with it. My family and I had one of these nearly every day. Making this drink at home helps me relive the memories of that trip, and now that summer is nearing, it's the perfect cocktail for those summer afternoons and early evenings.

Aperol Spritz
Ingredients:

3 parts prosecco (I used La Marca)
1 part (about an oz) Aperol
Club soda
Orange slice, for garnish.

- In a wine glass filled with ice, fill about 2/3rds way with prosecco.
- Add about an ounce of Aperol.
- Top with about an ounce of club soda, or to taste.
- Garnish with an orange slice.

Poached Salmon with Cucumber Raita

noreply@blogger.com (The Lush Chef) — Tue, 21 May 2013 20:00:00 +0000

Libations used: 1 1/2 cups white wine...
Libations left over: About half a bottle, so serve with dinner...
About a month ago, one of my best friends had us over for dinner and served us some delicious baked salmon with raita, an Indian yogurt sauce. I wanted to replicate the recipe, but of course needed to find a way to incorporate some booze. This Poached Salmon with Cucumber Raita from Food & Wine involves a white wine broth with plenty of herbs to quickly cook the fish. The ingredients are simple and healthy, and the recipe takes no time at all — perfect for those harried weeknights. The amount of raita this recipe makes is slightly ridiculous, but it's good enough to eat out of the bowl (yeah, that happened before I had time to spoon it on the fish) and is perfect for spreading in pita sandwiches the next day. I served the fish with some arugula (thank you, Maggie's Farms!) on the side to mix in with the raita.

Poached Salmon with Cucumber Raita - serves 4
Ingredients:

3 1/4 tsp salt
1 cucumber, peeled, seeded and grated
1 3/4 cups plain Greek yogurt
1 clove garlic, minced
2 Tbs chopped fresh mint
1/4 tsp freshly ground black pepper
1 1/2 quarts water
1 1/2 cups dry white wine (I used Toasted Head Chardonnay)
3 Tbs white vinegar
1 onion, sliced
1 carrot, sliced
9 sprigs fresh parsley
3/4 tsp dried thyme
1/4 tsp peppercorns
3 bay leaves
1 1/2-2 lbs center-cut salmon fillet, cut into 4 pieces
Paprika for garnish

- In a medium glass or stainless-steel bowl, add the cucumber with 1 tsp of the salt.
- Let the cucumber sit for 10 minutes.
- Using your hands, squeeze the grated cucumber and discard all the liquid.
- Return the grated cucumber to the bowl and add the yogurt, garlic, mint and ground pepper.
- Refrigerate until you're ready to serve.
- In a large pan or Dutch oven, add the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves and 2 1/4 tsp of the salt.
- Cover and bring to a boil over high heat.
- Reduce the heat and simmer, partially covered, for about 10 minutes.
- Add the fish to the liquid and bring back to a simmer.
- Let the fish simmer, partially covered, for about 4 minutes, or until the fish is barely done. It should still be translucent in the center.
- Remove the pan or Dutch oven from the heat and let the fish remain in the liquid for about 2 minutes.
- Transfer to plates and serve warm or at room temperature.
- Spoon the raita onto the fish and sprinkle some paprika on top.

Aperitivo Time

noreply@blogger.com (The Lush Chef) — Thu, 16 May 2013 20:00:00 +0000

The Lush Chef and her family recently returned from a 10 day trip through Italy, where we literally walked, ate, walked, drank, walked some more and ate and drank to our heart's desire through Florence, the Tuscan and Umbrian countrysides and finally ending in Rome. Surprisingly, one can actually lose weight in Italy with the Lush Chef family's walking and eating regimen. I highly recommend it.

Hotel cappuccinos put pretty much every US coffee shop cappuccino to shame, the best mozzarella and mortadella was consumed in every osteria we picked, gelato was deemed the perfect substitute for an actual lunch, and porchetta was shaved off in thick slices with plenty of "crostini" (the crispy, salty skin) at street stalls and served with little more than a fresh baked roll and some salt.

Huge slabs of meat were hacked off a cow in full-view by whom I've now deemed the meat cleaver-wielding "steak nazi,"and was proudly presented to us before he grilled it up at Osteria Acquacheta in Montepulciano. And we drank plenty of that earthy Vino Nobile in the same glass as our acqua frizzante because of the proprietor's one glass policy — the glare you'll receive if you ask for another glass is just not worth it. There was my brother's instant love of amaro (I'm such a proud sister) after sipping from my glass of Averna while perched at a table upon a hilly cobblestone street in Siena and tucking into our coffee crème brûlée.

My brother fully became enamored with amaro after our nearly daily stops for aperitivo. It was our first day in Florence, dinner was late (per the Italian custom) and we were attempting to combat the tiredness from our overnight flight into Rome, the train ride into the city and the hours of walking to take in the sights. My mom is a huge chocolate fan and was stopped dead in her tracks by the confectionary display at Gilli, a bar, cafe, candy store and restaurant that has been in the Piazza della Reppublica since 1733. Being the lush that I am, my eyes wandered to the massive marble bar, and the impeccably dressed barista garnishing some Aperol Spritzs with orange slices. My dad and my brother's eyes settled on the massive buffet of olives, cheeses, meats and other appetizers laid out on the bar.

Aperitivo is like happy hour in the US, but a hundred times better. Starting around 6:00pm until about 9:00 or 10:00pm, and for about 6-10 euro (8-12 dollars), folks gather at the bars for a pre-dinner drink or "aperitivo" and a free buffet. Some of the buffets were simple in nature — potato chips, taralli (pretzel-shaped spiced crackers), olives, pickled vegetables, cured meats and cheeses. While others got a little more extravagant and put out a wide range of tapenades, vegetable spreads and little stews and casseroles. Of course, if you're a true Italian or just want to fit in, don't go up to the bar a bunch of times and stuff your face. Italians don't drink to just drink like so many American college co-eds. If they're going to have any kind of alcohol, it's always going to be with food. So put on a "bella figura" and be classy. We quickly got addicted to this time of day. After hours of sight-seeing, we always needed a moment to just sit, rest our legs, have a snack and a stiff drink. My dad especially, since he braved Italian traffic with a stick shift on many of these days. He's a saint. And we prayed to many to help us navigate those endless traffic circles.

My dad enjoyed relaxing over a nice and inexpensive glass of Italian red (you can't go wrong with the house wine), while my brother, mom and I often opted for an Aperol Spritz, a traditional cocktail made with prosecco, Aperol (a bitter Italian liqueur), a little splash of soda water and an orange slice. Stay tuned for the recipe next week! When I needed something a little more fortifying, I opted for one of my favorite cocktails, the Negroni. This also became another favorite for my brother — he plans on stocking up his non-existent bar with Campari, Averna and Aperol now. Good kid.

Now that I'm back in the states, I truly miss aperitivo time. Yes, we go to our requisite bars after work and have a delicious craft cocktail, but it's something about the spirit of aperitivo that bars back here just can't capture. It's that idea of collectively relaxing and conversing before going on to a long and leisurely late-night dinner with your friends and family. It's the concept of just slowing down and decompressing after a hard day at work. Here in LA, drinks have been turned into a function of our jobs. We're expected to schedule our entire month with breakfasts, lunches and drinks so we can network and wheel and deal our little hearts out. Maybe it's time we scheduled in more aperitivo time into our lives, and to just remind ourselves that there's nothing better than stopping the clock for an hour to enjoy a cocktail.

Braised Chicken & Kale in White Wine

noreply@blogger.com (The Lush Chef) — Tue, 14 May 2013 20:00:00 +0000

Libations used: 1 cup white wine...
Libations left over: Pretty much the whole bottle, so pour yourself a glass while the chicken is braising or serve with dinner...
Windy, cool spring days call for braising, especially when it's a lazy Sunday. This is one of my favorite ways to cook meats, because it makes everything so tender and it's pretty much a hands-off process —perfect for dinner parties. This Braised Chicken & Kale in White Wine from Sweet Sugar Bean is incredibly easy and flavorful, with the paprika giving it a nice, smokey punch. A friend of mine had brought back some smoked paprika for me from Hungary, so I had been looking for a recipe that would really highlight it. The chicken just completely falls off the bone and the kale tastes so yummy after it's been simmering in the braising liquid. Use a dry white wine like a chardonnay, pour yourself a glass after you pour some in the pot, and sit back while that Dutch oven does it's thing.

Braised Chicken & Kale in White Wine - serves 4-5
Ingredients:

10 chicken pieces - drumsticks and thighs
2 Tbs paprika
Salt & freshly ground black pepper
2 Tbs olive oil
1 medium onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 cup dry white wine (I used Toasted Head Chardonnay)
3 sprigs rosemary
3 sprigs thyme
1 large bunch of kale, with the center rib removed and cut into 1 inch strips
2 Tbs maple syrup
1/4 cup heavy cream

- Generously sprinkle salt, pepper and paprika on both sides of the chicken, rubbing the spices in.
- In a large Dutch oven or skillet, heat the 2 Tbs of olive oil over medium heat.
- Place the chicken pieces in the Dutch oven skin side down and brown both sides. Don't crowd the chicken, so brown them in two batches.
- Remove the chicken onto a large plate and set aside.
- Add the onion and garlic to the Dutch oven, and sauté until softened and translucent.
- Return the chicken to the Dutch oven and add the broth, wine and herbs and bring to a boil.
- Cover and let it simmer for 40 minutes.
- Remove the lid and add the maple syrup and cream.
- Gently stir in the kale and let the sauce reduce for about 15 minutes.
- Spoon some of the braising liquid over the chicken and kale when serving.

Spring Vegetable Risotto with Pernod Shrimp

noreply@blogger.com (The Lush Chef) — Tue, 07 May 2013 20:00:00 +0000

Libations used: 1/2 cup & 2 Tbs of Pernod...
Libations left over: There's enough Pernod in this dish as it is, but if you insist, pour yourself an ounce or two over ice as an aperitif before dinner...
I just got back from Italy with my family and can't wait to share details of the trip with my readers, along with new recipes and cocktail ideas. But before I left, I queued up a bunch of posts, as I had a feeling the last thing I'd want to do is cook and write while jet lagged. I made this Spring Vegetable Risotto with Pernod Shrimp from Food 52 for some neighbors a few days before I left for the "Eternal City." Even though I knew I'd be eating a lot of risotto and pasta, the peas and asparagus just looked so beautiful at the market that I couldn't resist. The large amount of veggies, and the addition of mint and lemon freshens up what's normally considered a heavy dish.

The original recipe calls for preserved lemon rind, which I didn't have time to make, so using fresh lemon zest is just fine. Pernod, which is a French anise-flavored apéritif and absinthe, plays heavily in this dish — there's 1/2 cup stirred into the risotto and 2 Tbs marinated with the shrimp. Don't be scared off by the word absinthe though. You're not going to start seeing the green fairy with Pernod distributed in the U.S., as the levels of wormwood, which contributes to those hallucinations, is pretty low. The anise flavor in the Pernod and the fennel complement each other so well in this dish too. I don't have a grill, so I quickly cooked the shrimp in the broiler, for about a little over a minute on each side.

Spring Vegetable Risotto with Pernod Shrimp - serves 6-8
Ingredients for the shrimp:

24-32 large, deveined shrimp, shell on
3 Tbs olive oil
2 Tbs Pernod
3 cloves of garlic, minced
Zest from half a large lemon
2 tsps finely chopped rosemary
1 tsp salt
1/2 tsp black pepper

Ingredients for the risotto:

1/4 cup olive oil
2 medium onions, chopped
1 small fennel bulb, chopped
4 cloves of garlic, minded
Sea salt to taste
2 cup Arborio rice
1/2 cup Pernod
1/4 cup lemon juice
6-8 cups chicken stock
3 Tbs unsalted butter
1/2 cup mascarpone
Zest from a large lemon
1/4 cup coarsely chopped mint leaves
2 cups peas
1 bunch thin asparagus
Freshly ground white pepper

To make the shrimp:
- On a rimmed baking sheet, toss the shrimp with the olive oil, Pernod, garlic, lemon zest, rosemary, salt and pepper.
- Let the shrimp marinate at room temperature while the risotto is prepared.

To make the risotto:
- First, blanch the asparagus by bringing a kettle of water over the stove to a boil.
- In a glass baking dish, line up the asparagus in a thin layer.
- Pour the boiling water over the asparagus and let it sit for 3-5 minutes, or until the spears are crisp tender.
- When the asparagus has cooled, chop into 2-inch lengths.
- Meanwhile, heat up your chicken stock in a stockpot, as this is going to help your risotto cook properly and get the right, creamy texture. Cold liquid is bad for making risotto and room temperature is meh. Always use a hot liquid.
- In a large Dutch oven, heat up the olive oil over low heat.
- Add the onion, fennel and garlic and let them sweat for about 10 minutes, or until all the ingredients are soft and translucent.
- Season with some salt about halfway through.
- Add the Arborio rice and bring the heat up to medium-high.
- Stir to coat the rice and slightly toast it for about 3 minutes.
- Add the Pernod and lemon juice to the rice mixture and continue stirring until almost all the liquid is completely absorbed.
- Add a ladleful of the hot chicken stock to the rice mixture and continue stirring.
- Make sure the temperature of the rice is an even, medium heat with a few bubbles coming to the surface. It shouldn't be boiling, but you also don't want the heat too low.
- As the stock gets absorbed, add another ladleful and stir away. Ladle and stir.
- Keep going until the rice is creamy, but still al dente, for about 20-30 minutes.
- Remove the risotto from the heat and immediately fold in the butter, mascarpone, lemon zest, peas, the majority of the mint (saving some for garnish) and some generous grinds of the white pepper.
- The heat of the risotto will actually cook the peas. Yay!
- Stir slowly to blend all the ingredients and check for seasoning - add more salt and pepper, if needed.
- Carefully fold in the asparagus and put a lid on the risotto.
- Grill or broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.
- Top each serving of risotto with 4 shrimp, some mint and a little pepper.

Italian Greyhound

noreply@blogger.com (The Lush Chef) — Thu, 02 May 2013 20:00:00 +0000

As you're reading this, the Lush Chef is currently galavanting across Italy with her family and picking up all sorts of inspirations for tasty dishes and cocktails to share with all of you. In preparation for that trip, I did a lot of cooking and cocktail shaking, so all of you wouldn't go through any kind of Lush Chef withdrawal. This Italian Greyhound with Rosemary Sugar from the Family Style Food blog was the perfect libation to get me in the mood. Yes, I've been doing a lot of gin cocktails lately, so bear with me. I had a bunch of leftover grapefruit juice from making these Grapefruit Sparklers and used some of the fresh rosemary growing in my little herb pots outside. I went and bought a bottle of Aperol, an Italian amaro, as I had a feeling I'd be craving Aperol Spritzs upon my return. This cocktail is incredibly refreshing for the spring and summer, and it looks so pretty with the rosemary sugar. It's perfect to serve at brunches or at daytime parties. The combination reminds me of this Campari and Grapefruit Cocktail that I like to make, but a lot less bitter. Saluté!

Italian Greyhound
Ingredients:

1 Tbs fresh chopped rosemary
2 Tbs sugar
Grapefruit wedge
2 oz gin (I used No. 3 London Dry Gin)
4 oz freshly squeezed pink grapefruit juice
2 splashes of Aperol
Rosemary sprig for garnish

- On a small plate or ramekin, combine the chopped rosemary and sugar.
- Run a wedge of grapefruit around the rim of a glass.
- Dip the rim of the glass into the rosemary sugar.
- In a shaker filled with ice, add the gin, grapefruit juice and a splash or two of Aperol.
- Shake and pour into your prepared glass.
- Garnish with a sprig of rosemary.

Catalan Spinach

noreply@blogger.com (The Lush Chef) — Tue, 30 Apr 2013 20:00:00 +0000

Libations used: 1 Tbs dry sherry
Libations left over: Make this after-dinner cocktail, because it's what classy people do...
About every Sunday, my girl friends and I get together for dinner and cook for each other. We typically rotate amongst our apartments and contribute dishes. My friend was making salmon with a yogurt sauce and wanted me to bring something green, citrusy and on the light side. I found this recipe on Tasting Table for Catalan Spinach that hails from Cúrate in Asheville, NC. It's a popular tapas bar (that I haven't been to...yet) that's headed up by Chef Katie Button who worked at Spain's legendary and now closed El Bulli. The lightly wilted spinach gets a boost with the addition of cooked apples, lemon zest, pine nuts and raisins, and of course, sherry. I used golden raisins in this recipe to give it some added spring color.

Catalan Spinach - serves 4-6
Ingredients:

1 cup water
1/4 cup raisins
1 Tbs extra-virgin olive oil
1/2 of a medium Granny Smith apple, diced
1 Tbs finely chopped shallot
1/4 cup pine nuts, toasted (set your oven to 325 and toast on a baking sheet for 10 minutes, shaking after 5 minutes)
1 Tbs dry sherry
1 lb baby spinach
Salt
1 tsp fresh lemon juice
Finely grated zest from 1 medium lemon

- In a medium saucepan, bring the water to a boil.
- Turn off the heat and add the raisins to plump them up, for about 5 minutes.
- Strain the raisins and let them dry on some paper towels.
- In a large skillet over medium heat, add the olive oil.
- Add the apples and cook them gently until they're a little soft (about 3 minutes).
- Add the raisins, shallot and pine nuts and cook until the shallot is translucent (about 2-3 minutes).
- Add the sherry and spinach and toss to coat.
- Season with some salt and the lemon juice.
- Immediately remove the skillet from the heat so the spinach doesn't completely wilt.
- Using tongs, remove the spinach from the skillet into a serving dish.
- Top with the lemon zest and serve immediately.

Limoncello, Gin & Thyme Cocktail

noreply@blogger.com (The Lush Chef) — Thu, 25 Apr 2013 20:00:00 +0000

Here's another brunch-worthy cocktail that also harkens the fresh flavors of spring. This Limoncello, Gin & Thyme Cocktail from FineCooking.com is also potent enough to carry over into dinner. I didn't grill the thyme like the recipe originally called for, as I sadly don't have a grill, but this citrusy libation tastes just as good. The limoncello is also getting me in the Italian mood, as I'll be traveling to that fair country shortly with my family. So stay tuned lushes, as I'm sure to bring back from food and drink ideas from my jaunts through Rome, Florence and Tuscany. For now, you can just make this cocktail until I return...

Limoncello, Gin & Thyme Cocktail
Ingredients:

3 large sprigs of thyme
1/2 oz lime juice
1/2 oz limoncello (I used Pallini Limoncello)
1 1/2 oz gin (No. 3 London Dry Gin)

- In a shaker glass filled with ice, add 2 of the thyme sprigs, lime juice and the limoncello and muddle.
- Add the gin and ice and shake.
- Strain into a glass filled with ice and garnish with the other thyme sprig.

Grand Marnier-Glazed Almond Scones

noreply@blogger.com (The Lush Chef) — Tue, 23 Apr 2013 20:00:00 +0000

Libations used: 2 Tbs Grand Marnier...
Libations left over: The glaze is boozy enough...
I realized earlier this week that it's probably been months since I've baked. With social engagements and a busy period at work, I just haven't had the time. To continue the brunch recipes from last week, I decided to make these Grand Marnier-Glazed Almond Scones from The Kitchn. They called it a Valentine's Day recipe, but I say it's perfect for any time of year. I still cut them out in heart shapes though and gave them to my awesome neighbors. The Grand Marnier, an orange-flavored liqueur, packs plenty of a punch and pairs nicely with the almonds. If you're looking for a healthier version, I would say these scones are perfect with just some orange marmelade spread on them.

Grand Marnier-Glazed Almond Scones - makes about a dozen
Ingredients for the scones:

2 1/3 cup flour
1/4 cup brown sugar
2 tsps baking powder
1/2 tsp baking soda
1/4 salt
1/2 cup coconut oil
3/4 cup plain Greek yogurt
1 large egg
1/2 cup sliced almonds

Ingredients for the glaze:

2 Tbs Grand Marnier
Zest of a small orange
1 cup confectioner's sugar
1 tsp orange juice

To make the scones:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
- Cut the coconut oil into the dry ingredients and work it in with a pastry cutter or wooden spoon. There will still be some small pieces of coconut oil throughout.
- Make a well in the center of the bowl and set aside.
- In a small bowl, add the yogurt, egg and sliced almonds and whisk to thoroughly combine.
- Add the wet ingredients into the well of the bowl of dry ingredients and combine thoroughly until all the flour is absorbed.
- Roll the dough into a 1/2 think rectangle and wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper and preheat the oven to 350.
- Remove the dough from the refrigerator and cut out circle or heart shapes.
- Place them about an inch apart on the baking sheet and bake for 18 minutes, or until lightly browned.

To make the glaze:
- In a small mixing bowl, pour the Grand Marnier over the orange zest and let it sit for about 15 minutes.
- Add the confectioner's sugar and orange juice and stir to combine.
- Dip the scones or frost them in the glaze.

Grapefruit Sparkler

noreply@blogger.com (The Lush Chef) — Thu, 18 Apr 2013 20:00:00 +0000

Continuing with the brunch theme this week, I offer one of my new favorite cocktails to serve. About a month ago, I was having brunch with my girl friends at Milo & Olive in Santa Monica. I'm a fan of any restaurant with Zoe Nathan and Josh Loeb involved. Since we had waited a while for a table in this tiny, neighborhood spot, we all decided we needed a drink by the time we sat down. We each ended up ordering a round of their Grapefruit Sparklers. It was just a simple drink with fresh-squeezed grapefruit juice, prosecco and a fruity red wine float, but I was truly impressed. The flavors were bright and clean and a red wine float always looks impressive. Here's my version of that cocktail. Use a fruity red wine like a Cabernet Sauvignon or a Zinfandel.

Grapefruit Sparkler
Ingredients:

Chilled prosecco (I used LaMarca)
3 oz fresh-squeezed pink grapefruit juice
Fruity red wine (I used Beaulieu Vineyards Cabernet Sauvignon)

- Fill a glass halfway with prosecco and top with the grapefruit juice.
- Hold the back of a spoon over your glass and slowly pour a little bit of the red wine over the back of a spoon. I poured just enough to create about 1/2 inch of the float.

Crispy Polenta with Poached Eggs, Roasted Tomatoes & Herbed Mushrooms

noreply@blogger.com (The Lush Chef) — Tue, 16 Apr 2013 20:00:00 +0000

Libations left over: 1/4 cup dry vermouth...
Libations left over: Well, you could make yourself a martini, but before 3pm might be a little early...
I haven't posted any breakfast recipes in a while, and now that the weather is getting warmer by the beach, I plan on hosting more brunches. So don't worry, lushes! In the next couple of weeks, I'll be posting some brunch-worthy recipes and cocktails to start your day off right. If you're feeling ambitious and serving a small crowd, this Crispy Polenta with Poached Eggs, Roasted Tomatoes and Herbed Mushrooms from The Kitchn is not only fancy looking, but incredibly comforting.

I used Martini & Rossi dry vermouth to sauté the mushrooms in and didn't need to cook them as long at The Kitchn suggested. Just make sure the majority of the liquid burns off. Also, instead of making their tomato jam, I just used some roasted cherry tomatoes I had on hand. I always keep little bags of slow roasted tomatoes in my freezer, so I can pull them out to top on bruschetta, chicken, fish or pasta. If you plan on going that route, make the tomatoes a couple hours in advance. If you've never poached eggs before and are running away in fear from this recipe, hold your horses. It's time you learned, and trust me, you won't regret it. I included instructions below, compliments of Smitten Kitchen. To make this dish a little more significant, I used three rounds of polenta and two poached eggs per serving, but feel free to cut down if you plan on making a few other dishes for brunch.

Crispy Polenta with Poached Eggs, Roasted Tomatoes & Herbed Mushrooms - serves 2-4
Ingredients for Roasted Tomatoes:

1-2 pints cherry or grape tomatoes
Olive oil
Salt & freshly ground black pepper

Ingredients for Herbed Mushrooms:

2 Tbs unsalted butter
1/2 lb cremini mushrooms, thinly sliced
Leaves from 3 long stalks of fresh thyme
Salt & freshly ground black pepper
1/4 cup dry vermouth (I used Martini & Rossi)

Ingredients for Polenta:

18 oz roll of cooked polenta
2 Tbs olive oil

Ingredients for Poached Eggs:

4-8 fresh eggs
1 Tbs white vinegar
Salt & freshly ground black pepper

Ingredients for garnish:

Plain yogurt
Sour cream
Shaved Parmesan cheese

To make the Roasted Tomatoes:
- Preheat oven to 225.
- Spread out the tomatoes on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for two hours, rotating the pan and stirring up the tomatoes about every 30 minutes.

To make the Herbed Mushrooms:
- In a medium skillet over medium-high heat, melt the butter.
- Add the mushrooms and cook without flipping or stirring them for about 5 minutes. They should get nicely browned and toasty.
- Stir and let them cook for about another 5 minutes and add the thyme, salt and pepper.
- When the mushrooms have browned on both sides, add the vermouth and turn the heat down to low.
- Simmer the mushrooms and stir frequently, or until the mushrooms are tender. The original recipe called for 10 minutes, but mine softened up much quicker.
- Set the mushrooms aside and warm up until just before serving.

To make the Polenta:
- Slice the polenta into 1/2 inch thick slices and pat each one dry.
- In a medium to large skillet over medium-high heat, add the olive oil.
When the oil is hot, carefully add the polenta slices a few at a time, so as not to crowd the skillet.
- Cook the slices for 3-4 minutes on each side, or until they're crispy.
- Remove to a paper towel-lined plate.

To make the Poached Eggs:
- In a small pot filled 3/4 full with water and 1 Tbs of white vinegar, bring the water to the point just before it simmers.
- Turn the temperature down just a bit so it doesn't bubble.
- Crack an egg into a small bowl or cup.
- Make a whirlpool in the water with a spatula or spoon and drop the egg into that whirlpool.
- The egg white should immediately start coagulating, and you can help shape it if needed by gently pushing in some of the sides with your spatula.
- Let the egg cook for about 3-4 minutes.
- Remove and set on a paper towel-lined plate.
- If you're poaching eggs for a bunch of guests, you can always reheat the eggs a little in hot water.

To assemble:
- Place 2-3 rounds of the crispy polenta on a plate.
- Top with warmed-up herbed mushrooms and then the roasted tomatoes.
- Top with 1-2 poached eggs and season with salt and freshly ground black pepper.
- Feel free to garnish with a little plain yogurt, sour cream or shaved Parmesan cheese.

The Bee's Knees

noreply@blogger.com (The Lush Chef) — Thu, 11 Apr 2013 20:00:00 +0000

I'm finally starting to feel the warmth of spring in LA, which for some reason makes me set aside the bourbon and pop open the gin bottles. During Easter dinner a couple of weeks ago, I was whipping up gin fizzes with mint and fresh eggs from my friend's chickens. So after a long six days in Las Vegas for a business trip, I was craving a simple and refreshing gin cocktail for a nightcap. The Bee's Knees is like the gin equivalent to The Gold Rush. This classic Prohibition cocktail garnered its name from the popular phrase at the time of "the bee's knees" when lavishing praise upon someone or something.

The creator of this lovely little libation is kind of unclear though. Some trace it back to the Ritz Paris' head bartender Frank Meier, who published the recipe in his 1936 edition of The Artistry of Mixing Drinks. Either way, it definitely stemmed from the Prohibition days, as that honey and lemon must have done wonders to mask the gasoline taste of bathtub gin. To make the honey syrup, add 1/2 oz of water to every 1 oz of honey to a small saucepan over medium heat, and keep stirring until the honey dissolves. Just don't let it boil.

The Bee's Knees
Ingredients:

2 oz gin (I used No. 3 London Dry Gin)
3/4 oz lemon juice
3/4 oz honey syrup

- In a shaker filled with ice, add the gin, lemon juice and honey syrup.
- Shake and strain into a chilled coupe glass.

Whitefish with Fennel & Onion Sofrito

noreply@blogger.com (The Lush Chef) — Tue, 09 Apr 2013 20:00:00 +0000

Libations used: 1/2 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
For those of you who freak out about the idea of cooking fish, sometimes cooking it in the oven is a more foolproof way for unpracticed cooks. This Mackerel recipe from Food 52 was a Community Winner and is topped by a flavorful fennel and onion-based sofrito, which is basically a sauce of chopped-up veggies and tomato. If you can't find Mackerel, which isn't in these parts, any whitefish is fine. I opted for an inexpensive, but tasty Tilapia from Santa Monica Seafood. I also cut the recipe in half, as I was only cooking for myself. Feel free to follow Food 52's version to make enough for four. I kept the same amount of tomato and olives and left out the currants to give it a more savory flavor. Serve with some fresh green beans or snow peas.

Whitefish with Fennel & Onion Sofrito - serves 2
Ingredients:

2 six oz whitefish filets (I used Tilapia)
Salt & freshly ground black pepper
1/2 fennel bulb, julienned
1 large yellow onion, julienned
1 Tbs garlic, minced
1/2 cup dry white wine (I used Chardonnay)
3/4 cup fresh tomato pulp (run a tomato across a box grater)
1/3 cup green olives, finely chopped
2 Tbs pine nuts, toasted
Pinch of fennel seeds, for garnish

- Season the fish on both sides with a generous amount of sea salt and let the filets chill in the fridge for about an hour.
- In a large sauté pan over medium heat, add enough olive oil to cover the bottom in a thin layer.
- Add the fennel, onion and garlic and season with some salt and freshly ground black pepper.
- Cook the vegetables until they're soft and caramelized, about 10-15 minutes.
- Meanwhile, line a baking sheet with foil and drizzle some olive oil on top.
- Season both sides of the fish filets with black or white pepper and place on the baking sheet.
- Place the lower rack in your oven, about 4-6 inches from the bottom of your oven and turn the broiler on.
- Depending on the size of the fish, you'll need anywhere from 4-12 minutes. I needed 12 as it took a bit for my oven to heat up. Just cut through the thickest part to check for doneness - the fish should be flakey and white.
- Add the white wine to the sofrito and reduce the liquid to a couple of tablespoons.
- Add the tomato pulp and cook until almost all of the liquid has been absorbed.
- When the fish is done, spoon some of the sofrito on top and garnish with a pinch of fennel seeds.

Boulevardier

noreply@blogger.com (The Lush Chef) — Thu, 04 Apr 2013 20:00:00 +0000

If a Manhattan and a Negroni had a love child, it would be the Boulevardier. Both cocktails contain sweet vermouth, while the Manhattan counts bourbon or whiskey as its base and a Negroni centers around Campari. This classic cocktail came about during Prohibition when barman Harry McElhone decamped to Europe, and eventually settled in France where he opened the now legendary Harry's New York Bar in Paris. One of his patrons, Erskine Gwynne, was a wealthy American expat and editor of a monthly literary magazine called The Boulevardier, and this was his signature drink. Harry published a version of the recipe in Barflies and Cocktails, his 1927 bar guide. It's a beautiful cocktail that is ripe for various interpretations, so feel free to experiment with different amounts and kinds of whiskey, sweet vermouth or amari. The New York Times' T Magazine published a few fun suggestions here.

Boulevardier
Ingredients:

2 oz bourbon (I used Four Roses)
1 oz Campari
1 oz sweet vermouth
Orange peel, for garnish

- In a mixing glass filled with ice, add the bourbon, Campari and sweet vermouth and stir, stir.
- Strain into a chilled glass and garnish with the orange peel.

Chicken & Artichokes in Wine Sauce

noreply@blogger.com (The Lush Chef) — Tue, 02 Apr 2013 20:00:00 +0000

Libations used: 2 cups white wine...
Libations left over: Almost the whole bottle, so serve with dinner or enjoy a class while you the sauce thickens...
Sometimes I don't have all day to slave over the stove. My friends and I all lead busy lives so it can be hard to take the time to cook a decent meal. This recipe for Chicken & Artichokes in Wine Sauce from the Kitchn I found to be surprisingly quick and easy. There are few ingredients, but the white wine sauce (without cream!) packs enough of a rich flavor that you could fool anyone, and the chicken is so tender. This dish could easily pass as a fast weeknight dinner for one (with leftovers of course!) or a simple, yet classy meal for a small dinner party. I cut down on the amount of flour used to coat the chicken because I had so much left over. I used Toasted Head Chardonnay (one of my fave inexpensive wines at Trader Joe's to cook with and drink) and served atop rigatoni. Besides garnishing with fresh Italian parsley, I also shaved some fresh Parmesan on top.

Chicken & Artichokes in Wine Sauce - serves 4
Ingredients:

2 cups artichoke hearts, canned or frozen (be sure to drain thoroughly) and cut lengthwise
2 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup flour
1/3 tsp salt
Freshly ground black pepper
2 Tbs unsalted butter, divided
2 Tbs olive oil, divided
2 cups dry white wine (I used a Chardonnay)
1/2 lemon
Fresh Italian parsley & Parmesan cheese, for garnish

- In a small bowl, add the flour, salt and a generous amount of black pepper and combine.
- Toss the chicken pieces in the flour, remove and set aside.
- In a large skillet or saucepan over medium-high heat, add 1 Tbs of butter and 1 Tbs of olive oil.
- Add the artichokes and cook for 5 minutes, or until they're lightly browned.
- Remove the artichokes from the skillet and transfer to a bowl or plate.
- Melt the remaining butter and olive oil in the same pan.
- Arrange the chicken pieces in the skillet and saute for about 5 to 7 minutes, or until they're well-browned on both sites.
- Add the artichokes back into the skillet.
- Pour the white wine into the skillet and stir, scraping up any brown bits from the bottom.
- Bring to a simmer and let that sauce develop for about 8 to 10 minutes over medium heat.
- Stir a couple of times to make sure everything is coated with the wine sauce, and squeeze in a few juices of lemon.
- When the chicken and artichokes are done, pour each serving over a helping of rigatoni and garnish with parsley and Parmesan cheese.

Sunset French 75

noreply@blogger.com (The Lush Chef) — Thu, 28 Mar 2013 20:00:00 +0000

One of my favorite champagne cocktails to make is the French 75. I was going whale watching a few weeks ago with some friends and wanted to bring a daytime cocktail. I had been making blood orange bitters earlier that day which requires using just the peels, so I had ton of fresh-squeezed juice. I decided it would be perfect for a twist on the French 75. Instead of regular sugar, I used some lemongrass simple syrup, which matches nicely with those herbal and juniper notes you get in gin. I made a big batch of just the gin, juice and syrup in a jar so the prosecco could be added later when we were on the boat. Next time I make this, I'll need to juice more blood oranges. I just added some regular orange juice to make up for the lack. If you want to make this drink for just one person, then follow the recipe above. We quickly downed this cocktail before the sun even set, but it was the perfect way to toast a productive day of seeing the whales. I can't wait to make this again for brunch or another day of sailing.

Sunset French 75 - serves 10-12
Ingredients:

3 cup freshly-squeezed blood orange juice
2 cups gin
1/2 cup lemongrass or regular simple syrup
1 bottle of champagne or prosecco

- In a quart-sized jar or punch bowl, add the orange juice, gin and simple syrup and stir.
- If making in a punch bowl, add all the champagne or prosecco. If making individual drinks, fill each glass halfway with the gin/juice mixture, then top with a slightly equal amount of champagne.

A Very Lush Easter

noreply@blogger.com (The Lush Chef) — Tue, 26 Mar 2013 20:00:00 +0000

Still planning your Easter menu for this Sunday? Need an alternative to lamb? Whether it's a brunch or dinner, here are some ideas to help you celebrate the holiday and arrival of spring.

Wake up to Easter egg hunts to the smell of these Limoncello Breakfast Rolls. Prep them the night before so you can quickly pop them in the oven before all the holiday action begins.

What better way to start off brunch with a cocktail or two? Make use of all those blood oranges at the market with this Blood Orange, Ginger Beer & Tequila libation. If you haven't hard-boiled all of your Easter eggs, then turn them into fizzes with a classic Gin Fizz or an Apricot Bourbon Fizz. For an all day drink, the Kew Garden Cocktail with white rum, St. Germain, lime, cucumber and mint can easily be made by the pitcherful. Give your Old-Fashioned a festive and spring twist by using a little St. Germain and lemon bitters in this Elder Fashioned.

Nothing says Easter like eggs, right? This Leek & Pancetta Risotto with a Fried Egg on top is a great meal to serve at brunch, and you can cook up a large batch for guests. Another simple pasta dish that can be served for brunch or dinner is this Chicken & Swiss Chard Pasta Bake, and you can offset all those Easter Basket sweets by using whole wheat penne. Marcus Samuelsson's recipe for Red Grits & Shrimp is incredibly flavorful and a nice way to end the Mardi Gras season. One of my dad's favorite pork preparations is this Pork Loin with White Wine, Fennel Seed and Mustard Sauce. Whether it's Easter or another holiday, this usually makes an appearance on our table at least a few times a year.

Last year when the Lush Chef's parents came to visit during Easter, I served this Sticky Orange Cake with Vodka & Marmalade Glaze for dessert. It's vegan, but that didn't stop all of us from devouring this moist cake. It's simple and quick to make, and can be served for brunch or with pistachio or vanilla ice cream after dinner. A couple of years ago, I also served this cooling Orange Moscato Pudding to my parents for Easter. It's another light dessert to end a heavy holiday dinner. Even though pears and Riesling are more appropriate for the winter, this Pear Riesling Sorbet is still a perfect spring dessert. If you have any of that Limoncello still lying around from the breakfast rolls, then use the rest for a Limoncello Rosemary Cake. The candied lemons and rosemary sprigs make such a festive and tasty decoration.

Whiskey Sour

noreply@blogger.com (The Lush Chef) — Thu, 21 Mar 2013 20:00:00 +0000

A couple of weeks ago, I finished making my first batch of amaretto, so here's my first cocktail with it! My first whiskey sour was made with rail whiskey and sour mix, but man, it makes a world of difference when you use a nice whiskey or bourbon, fresh squeezed lemon juice and some amaretto. It's a very simple cocktail to make it and you should definitely have it in your bartending arsenal - it hits that perfect note of both sweet and sour. I had a bunch of blood oranges in the fridge and thought it would look pretty with the bright red of those jarred maraschinos. Yeah, I normally never use those kinds of cherries, but I needed something to remind me of that first whiskey sour I had...

Whiskey Sour
Ingredients:

1 oz whiskey or bourbon (I used Buffalo Trace bourbon)
1 oz amaretto
1 oz fresh squeezed lemon juice
Maraschino cherry and orange slice for garnish

- In a glass filled with ice, add the whiskey, amaretto and lemon juice and stir until chilled.
- Garnish with the orange slice and cherry.

Stout Ice Cream

noreply@blogger.com (The Lush Chef) — Tue, 19 Mar 2013 20:00:00 +0000

Libations used: 1 cup beer...
Libation left over: About 1/3 of the bottle, so polish that beer off while the ice cream is mixing...
St. Patrick's Day may have just ended, but I'm still in a beer mood and had some stout left over. I hadn't made ice cream in a while and found this recipe from the Los Angeles Times for beer ice cream. It didn't specify what kind of beer, but I felt like a stout with those chocolate and coffee flavor notes, would be the best. With only four ingredients, this ice cream is super easy to make.

Stout Ice Cream - serves 4
Ingredients:

4 egg yolks
1/2 cup sugar
1 cup stout (I used Stockyard Oatmeal Stout)
1 cup heavy cream

- In a medium bowl, add the egg yolks and sugar and whisk until they're pale and lemon-colored.
- In a medium saucepan over medium heat, add the stout and cream and bring to a simmer.
- Slowly pour it over the sugar mixture and whisk throughly.
- Return the mixture to the saucepan and cook over low heat, whisking frequently until it thickens.
- Pour the mixture through a strainer over a medium bowl.
- Set the bowl in a larger bowl filled with ice and place in the fridge for about 30 minutes.
- Pour the mixture into your ice cream maker and follow those directions.
- Let it freeze for a few hours or more until it's hardened.