Daiquiri

Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.

 

Daiquiri

The Daiquiri was invented in Cuba during the Spanish-American War. Instead of calling it something bland like a ‘rum sour’ it was named after a local beach, the Daiquiri.

The Classic Daiquiri

The original and simplest –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1 ounce lime juice, freshly squeezed
  • 3/4 ounce simple syrup*
  • Garnish: lime

1 cup of sugar & 1 cup of water – heat until the sugar dissolves and the syrup is clear. 

Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.

Daiquiri


Hemingway Daiquiri aka Papa Doble

Invented by Ernest Hemmingway when he lived in Havana –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1/2 ounce maraschino liqueur
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh grapefruit juice
  • Garnish: lime
Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.Daiquiri

Frozen Strawberry Daiquiri

You don’t need a slush machine for this one –

Daiquiri

Ingredients:
  • 2 oz dark rum
  • ¾ oz Key Lime juice
  • 1 oz simple syrup
  • A few strawberries
  • 6 ice cubes

Daiquiri

Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.

Daiquiri


Banana Daiquiri

A subtle hint of banana –

Daiquiri

Ingredients:
  • 2 ounces dark rum
  • 3/4  ounce banana liqueur
  • 1 ounce fresh lime juice
  • 1/4 ounce simple syrup
  • Garnish: banana slice
Add the rum, banana liqueur, lime juice and syrup into a shaker with ice. No bananas here except for the liqueur and  garnish. Shake and strain into a chilled cocktail glass and garnish with a banana slice. You can easily make this a frozen banana daiquiri by making it in a blender with the addition of about a ¼ of a sliced banana.Daiquiri

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SalvaDor Dali’s Cookbook

SALVADOR DALI'S COOKBOOK

SALVADOR DALI'S COOKBOOK

Salvador Dali’s Cookbook ‘Les Diners De Gala’

A surrealist cookbook with interesting recipes and beautiful illustrations.
It comes with this disclaimer – “If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”

Here are a few of the recipes in case you’d care to try them.

SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK


Some cooking terms defined in Le Diners de Gala:
  • Deglaze – To pour a liquid in the cooking pan and profit from its boiling to recover and incorporate with the sauce the browned bits from the bottom.
  • Lute – to seal the cover of a cooker with flour dissolved in a small amount of water.
  • Salpicon – Composed of different sorts of aliments, diced, such as truffles, quenelles, mushrooms.

The illustrations are amazing even if you don’t intend to make any of the recipes.

SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK

SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK


If you’d like more information on Dali’s cookbook and perhaps even get a copy, go to SALVADOR DALI'S COOKBOOK

Salvador Dali Les Diners De Gala First Edition English 1973 Surrealist Cookbook

SALVADOR DALI'S COOKBOOK

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Shrimp with Chard and Ginger

Shrimp with Chard and Ginger

Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.

 

Shrimp with Chard and GingerIngredients:
  • 1 lb. large shrimp
  • ½ tsp. kosher salt for seasoning shrimp
  • 1 bunch chard, washed (about ½ lb.)
  • Olive oil for frying
  • 3 minced garlic cloves
  • 1 thinly sliced hot chili (optional)
  • 1 medium shallot chopped
  • 1 tsp. grated fresh ginger root
  • 2 tsps. Brown sugar
  • 1 tsp. black pepper
  • 2 tsps. white wine or sherry vinegar
Blot the shrimp dry and season with salt. Cut the stems off of the chard up to where the leaves begin. Roll a hand full of chard leaves like a cigar and cut it into ¼ inch strips.
Shrimp with Chard and Ginger
Shrimp with Chard and Ginger
Add some olive oil to a large skillet and on medium hear lightly brown the shrimp on each side. Remove the shrimp to a dish, add some more oil and add the garlic, chili (if you’re using), shallot and ginger. Sauté for about 3 minutes and then add the sugar and season with salt and black pepper.
Put the greens in the skillet with ¼ cup of water. Mix to coat them with the liquid in the pan. Cover and steam for a few minutes so the greens wilt. Return the shrimp to heat them, drizzle with the vinegar and serve.
Shrimp with Chard and Ginger

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Pasta with Fried Lemons

PASTA WITH FRIED LEMONSPasta with Fried Lemons

This is adapted from a Melissa Clark recipe in the New York Times. No garlic or onion – the lemon acts as an aromatic for this simple sauce.
PASTA WITH FRIED LEMONS
Ingredients:
  • 1 lb. linguini
  • 3 lemons
  • 3 tbsp. olive oil
  • Salt and black pepper
  • A pinch of sugar
  • 3 tbsp. butter
  • Red pepper flakes to taste
  • ½ cup chopped parsley
  • 2/3 cup of grated Parmigiano cheese
Start a large pot of salted water for the pasta.
Finely zest one of the lemons and set aside. Cut the tops and bottoms off the remaining two lemons and stand on end. Cut them into four quarters and thinly slice each quarter into triangles. Blanch the lemon slices for two minutes in a small pot of boiling water. Set them aside on paper towels and blot dry.PASTA WITH FRIED LEMONS

Heat the oil in a large pan and add the dry lemon slices. Add salt, black pepper and a pinch of sugar. Cook for a few minutes until the edges brown and remove them.PASTA WITH FRIED LEMONS

Add the butter, lemon zest, red pepper and a half cup of pasta water to the pan. Mix in the drained pasta and coat with the sauce. Turn off the heat and stir in the parsley, lemon wedges and cheese. Serve with additional cheese and a drizzle of olive oil.
PASTA WITH FRIED LEMONS

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Pan Roasted Filet with Cherry Tomatoes

Pan Roasted Filet with Cherry Tomatoes

I adapted this Lidey Heuck recipe from last Sunday’s New York Times. It’s one pan, simple ingredients and easy to put together. I’m using barramundi but any mild white fish will work.
Pan Roasted Filet with Cherry TomatoesIngredients:
  1. 1 pint cherry tomatoes, halved
  2. ½ cup thinly sliced shallots
  3. 1 garlic clove, minced
  4. 2 tbsp. olive oil
  5. 1 tbsp. red wine vinegar
  6. 1 tsp. honey
  7. 1 tsp. kosher salt
  8. ½ tsp, black pepper
  9. 1 white fish filet
  10. 1 tsp. lemon zest
  11. Chopped fresh basil and mint for serving
Pre-heat the oven to 400o.
Place the first 8 ingredients in a bowl and toss until everything is mixed. Arrange it in a single layer in a small sheet pan and roast for 15 minutes.Pan Roasted Filet with Cherry Tomatoes
In the meantime, pat the filet dry, coat with olive oil and season with salt and black pepper.Pan Roasted Filet with Cherry Tomatoes
Remove the tomatoes from the oven and clear a spot in the pan for the filet. Place the pan back in the oven with the filet and tomato mixture and roast for 10-12 minutes. Sprinkle the entire dish with the zest, basil, and mint and serve.

Pan Roasted Filet with Cherry Tomatoes

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Umami

Umami

Everyone knows about the basic tastes – sweet, sour, salty, and bitter. There’s one you might not be familiar with – umami (oo ma me). In Japanese, that means ‘deliciousness.’ Even though it doesn’t necessarily contain meat, it’s savory and deepens the flavor of whatever you’re cooking by adding a meatiness to it. It comes in various forms and can be added to recipes in various ways. Umami occurs naturally in many different foods, including meat, fish, and vegetables.
 

Fish SauceUmami

Fish sauce, made from salted, fermented fish, comes in varied forms. There’s Vietnamese nước mắm pha and Italian coloratura di alici, which is based on the ancient Roman garum. It can be very intense but used judiciously, it adds complexity to many dishes.
 

AnchoviesUmami

Anchovies aren’t everyone’s favorite. Eating then straight can be too intense for some. But adding one or two to browning onions for beef stew or to the garlic and olive oil base for pasta sauce adds layers of flavor and no fishy taste.
 

Parmigiana CheeseUmami

Almost all cheeses are rich in umami, but Parmigiana is at the top of the list. You can grate it on a salad or various pasta and vegetable dishes, and some people even put the rind to soups, sauces, or stews to add complexity.
 

Beef StockUmami

Beef stock has a powerful umami flavor, and it gets that flavor from bones. It’s intense and is sometimes diluted. In a milder form, beef broth is good when served cold and mixed with vodka in a Bull Shot.
 

Soy SauceUmami

Soy sauce is standard umami for Asian cooking. It’s made from fermented and aged soybeans and grain. Keep in mind that it’s not just for Asian recipes.
 

Worcestershire SauceUmami

Lea and Perrins is the only brand of Worcestershire, and it’s been around since the 1800s. It’s made from malt vinegar, molasses, and some other secret ingredients. Worcestershire works perfectly with lots of seafood dishes, and you can’t make a Bloody Mary without it.
 

OlivesUmami

Olives have a meaty texture and flavor that work great in adding umami to meatless dishes like Puttanesca.
 

Tomato PasteUmami

Tomatoes, in general, add savoriness to foods, so imagine what super concentrated tomato paste can do. Of course, it’s excellent in tomato sauce but try adding a tablespoon or two the next time you sauté onions.

 

MushroomsUmami

All mushrooms contain umami, but dried mushrooms deliver a bigger punch because they’re concentrated. They can make a plain tomato sauce taste as hearty as meat sauce.

 

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Grilled Broccoli

Grilled Broccoli

 

I got this grilled broccoli recipe from Julia and Bridget on America’s Test Kitchen. They came up with it for an outdoor grill, but it works just as well indoors. We live in an apartment building in Manhattan so no outdoor grill for us but a grill pan over two burners on a gas stove does the job.
Grilled Broccoli
Ingredients:
  • 2 heads broccoli
  • Salt & black pepper to taste
  • ¾ cup olive oil
  • 2 cloves finely minced garlic
  • 1  lemon cut in half
Pre-heat the over to 375o.
Wash the broccoli and trim its stems. Put it in a large bowl and season with salt and pepper. Sprinkle with minced garlic, juice of ½ lemon and olive oil. Toss the broccoli until it’s thoroughly coated. Grilled Broccoli

Place the broccoli on a large sheet of aluminum foil, fold the sides up and add a ½ cup of water. Completely wrap the broccoli in the foil and tightly seal the edges. Reseal it in another piece of foil. Grilled Broccoli
Place it in the oven  for 30 minutes.

Place the ½ lemon cut side down on the grill alongside the broccoli on a grill and cook until the broccoli begins to sear. Grilled Broccoli

Place it in a serving dish and squeeze the grilled lemon half over it and serve. Grilled Broccoli

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Pork Chops with Pan Sauce

Pork Chops with Pan Sauce

Here’s a simple method for making an elegant sauce. It’s perfect for pork chops but you should also try it with other types of meat.
Pork Chops with Pan Sauce
Ingredients:
  • Salt and black pepper
  • 3 tbsp. olive oil
  • 2 pork chops
  • 1/3 cup meat stock or broth
  • 2 tbsp. Dijon or any brown mustard
  • 1/3 cup half & half
  • 2 pats of butter
Bring the chops to room temperature and season with salt and black pepper. Heat the olive oil in a pan and cook the pork chops until done to your liking.Pork Chops with Pan Sauce
Pork Chops with Pan Sauce
Remove them to a warm dish, add the stock to the pan and deglaze. Add the mustard, half & half, and butter, and whisk for a few minutes. until the sauce is creamy. Pour it over the pork chops and serve.

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Cajun Drumsticks

 

Cajun Drumsticks

This is a great way to eat chicken. It’s a nice combination of spicy and sweet. 
Ingredients:

Cajun Drumsticks

Pre-heat the oven to 375o.
Start by Frenching the drumsticks. Cut through the skin and tendons about 1 ½ inch from the bottom. I use a serrated steak knife for this. Remove the skin from the lower end and scrape the meat upward with the edge of the knife
.Cajun Drumsticks

Wrap the bone end in aluminum foil and thoroughly coat the meat with Cajun spice mix. Place them on an oiled rack in a roasting pan.
Cajun Drumsticks

Roast for 40 minutes, turning the drumsticks after 20 minutes. Remove and brush the drumsticks with maple syrup and roast for another 10 minutes. Let them cool a bit and serve.
Cajun Drumsticks

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Raspberry Corn Muffins

Raspberry Corn Muffins

I got this recipe from our neighbor Kate’s Still Life with Menu cookbook. It’s a simple recipe, doesn’t take very long and makes a great breakfast.
Raspberry Corn Muffins
Ingredients:
  • 1 cup corn meal
  • 1 cup unbleached white flour
  • ½ tsp. salt
  • ½ cup packed brown sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 large egg
  • 4 tbsp. melted butter
  • ½ cup plain yogurt
  • ½ cup orange juice
  • ½ tsp. orange zest
  • 1 cup raspberries
Preheat the oven to 400o. Grease 12 muffin cups with butter.
Raspberry Corn Muffins
Combine the dry ingredients in a large bowl making sure to blend the baking powder and soda thoroughly.
Add the egg, butter, yogurt, and juice in another bowl and beat well.
Combine the wet and dry ingredients and after they are mixed add that orange zest and raspberries. Mix gently.
Raspberry Corn Muffins
Distribute the batter in 12 muffin cups and bake for 20 minutes. Let them cool for 10 minutes before removing.
Raspberry Corn Muffins

P.S.  Be sure to check the ‘sell-by’ date on the baking powder and soda. If it’s expired you’ll make bricks instead of muffins.

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