DIY Vermouth

Posted Sun, 03/31/2013 - 17:18 by Jon
Vermouth

I vaguely followed this recipe: http://www.winemag.com/Wine-Enthusiast-Magazine/April-2008/Homemade-Verm... using a pretty awful white that was left at our place at some party.

1/2 bottle white wine (I used the rest for cooking)
5 juniper berries
2 springs fresh rosemary
1/2 tsp herbs de provence
1/2 cup young brandy or eau-de-vie (I used some leftover juniper edv from our Italy trip to really go all-in on the botanicals)

Toast the herbs, then add the wine and bring to boil. Take off heat, cover and leave steeping overnight.
Strain, add the brandy... done.

Baked Ham

Posted Sun, 03/31/2013 - 15:16 by Jon
Ham

Riffing off of this recipe from Bon Appetit: http://www.bonappetit.com/recipes/2011/12/holiday-ham-with-riesling-and-...

1 9lb ham
2 cups white wine
1 cup water
2 tablespoons (1/4 stick) unsalted butter
1/4 cup finely chopped shallots
1 Tbs thyme
1 tablespoon honey
1 Tbsp mustard
1/2 teaspoon freshly ground black pepper
Small pinch of kosher salt

Bake the ham for ~3 hours, until it reaches 110°F, basting occasionally,
with 1 cup of white wine and 1 cup of water poured in at the beginning to add steam

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Wine Sour

Posted Sat, 03/30/2013 - 20:19 by Jon
Wine Sour

2 parts rye
1 part lemon juice
1/2 part simple syrup or agave syrup
1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

Passover/Indian week

Posted Fri, 03/29/2013 - 18:30 by Jon
Shrimp Tikka

We realized that, if we gave up our beloved naan recipe, an Indian week was perfect for Passover:

Sun: Shrimp Tikka and chana chaat
Mon: We went to Rosa Mexicana's Mexican take on the Passover meal.
Tues: Indian/Shrimp Tikka Salad

Indian Salad

Posted Tue, 03/26/2013 - 20:22 by Audrey
Indian Salad

Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

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Rice

Posted Tue, 03/26/2013 - 20:10 by Audrey
Rice

As someone who has no fewer than 5 kinds of rice in the house at any one time, I can attest that different kinds of rice require different cooking methods. Here are some of the most successful methods I've found for different kinds of rice:

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Juniper Cured Salmon

Posted Thu, 03/21/2013 - 20:05 by Jon
Salmon Curing

This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar

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St. Patty's Week Menu for 2013

Posted Thu, 03/21/2013 - 19:54 by Jon
Potato Soup

This is Irish week!

Sat - Guiness Cottage Pie
Sun - Mike's Potato Soup and Soda Bread
Mon - Leftover cottage pie
Tues - Salad with house-cured lox
Wed - Leftover soup
Thus - Eat out at Star and Shamrock
Fri - Bagels and Lox

Bitters

Posted Sat, 03/16/2013 - 19:53 by Jon

A collection of fascinating bitters recipes, mostly from Chow:

Aromatic: http://www.chow.com/recipes/12039-aromatic-bitters

Orange: http://www.chow.com/recipes/12038-orange-bitters

Grapefruit: http://www.chow.com/recipes/11285-grapefruit-bitters

Cardamon/Saffron: http://www.chow.com/recipes/11279-sunshine-bitters

Week of March 10: Caribbean Week

Posted Sat, 03/16/2013 - 08:56 by Jon
C.R.A.P.

Sun - Jerk Chicken with Macaroni Pie and Pepper Slaw
Mon - Leftover Jerk Chicken w/ Rice and Peas
Tues - Salad w/ Shrimp and Mango
Wed - Jamaican coconut soup w/ Rice and Peas
Thus - Macaroni Pie
Fri - Leftovers

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