Paul From a Gambit article about summer food and libations. Basically a batched Gin and Tonic with Basil infused gin. Delicious! Servings: 10-12 Source: Laura Walch, Pal’s Lounge INGREDIENTS For drink: To serve: DIRECTIONS Mix drink ingredients in a large Ball jar. To serve:
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 8 Source: Paul Harsha INGREDIENTS For dip/spread: DIRECTIONS Chop pecans in a food processor.Add cream cheese, orange juice, and zest then process until combined. NOTES Adapted from a post by Ganga on BlueSky
Passover for us is a communal affair, best observed with friends, preferably at a restaurant seder. This year, we stayed home and made Ruth Reichl’s Matzo Brei and this amazing Lamb Tagine from the Boston Globe. Lamb Tagine with Apricots and Peas Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours Servings: 6 Source: Sally Pasley Vargas … Read more
INGREDIENTS Tomato Water: Drink: Garnish: DIRECTIONS Tomato Water: Purée tomatoes and salt in a robot coupe. Wrap purée in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using. Drink: Put gin and tomato water in a shaker with ice. Shake. Spritz glass with vermouth, pour in mixture, … Read more
I used this as a lobster tail dipping sauce, but it is perfect for this time of year. Ingredients: Directions: Add all ingredients except for olive oil to food processor. Blend for about a minute and slowly add the olive oil. I just pour it in to the little spout on top and let it … Read more
I started out trying to recreate the sourdough scones from SQIRL after a recent trip to LA, but ended up adapting this far simpler recipe from Nigella Lawson. I add 2 tablespoons of sourdough starter plus half a cup of currants and some lemon zest, then brush the tops with buttermilk, but that’s all that … Read more
DESCRIPTION These are instructions for cooking pork ribs on my Big Green Egg. I use lump charcoal, wood chunks, and a plate setter. The updates are all “leave it alone” lessons learned from reading and watching Aaron Franklin. INGREDIENTS 2 racks of fresh pork spare ribs (figure 3 servings per rack) 8 tablespoons yellow mustard (about 2 … Read more
INGREDIENTS Graham Cracker Crust for 2 cheesecakes (from box) Filling (for two cheesecakes) 2 1/2 lbs. packaged cream cheese softened 3/4 cup light brown sugar 1 cup white sugar 3 tablespoons flour 3/4 teaspoons allspice 3/4 teaspoons ginger 3/4 teaspoons cinnamon 1 lb. canned pumpkin (1 15 oz can is fine) 2 egg yolks 5 eggs 1 teaspoon vanilla extract 1/4 cup heavy cream DIRECTIONS Grease two … Read more
Servings: 4 Source: Paul Harsha (adapted from “Cooking with Entergy”) INGREDIENTS 1 stick butter 1 cup celery chopped 1 cup bell pepper chopped 1 cup yellow onion chopped 1/2 cup green onion chopped 1/4 cup parsley chopped 1 clove garlic minced 1 teaspoon flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon black pepper or to taste 1/4 teaspoon cayenne or to taste 14.5oz can diced tomatoes 1 pound crawfish … Read more
My 3rd attempt to recreate Noir Bar’s amazing carrot hummus. Getting closer… Carrot Hummus Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Difficulty: Easy Servings: 4 Source: Paul Harsha (from Ivy Larson) INGREDIENTS 3 large carrots (cut into bite-sized pieces) 1/4 cup tahini 1/4 cup lemon juice 3 cloves garlic 1/4 teaspoon turmeric pinch cumin pinch smoked paprika sea salt & white pepper (to taste) sumac (optional) … Read more