Wednesday, December 30, 2015

Summer nostalgia cocktail: Beeeeee Sting

Late December - when not even the winter solstice and the promise of incrementally increasing daylight seems good enough. (For those of you curled up in extra wintery places, please forgive my current west coastness... I remember what ice and snow plows look like. Solidarity.)

How about a lovely distraction? During a(n ongoing) tequila kick, the interwebs led me to the following delicious cocktail, the Bee Sting! It has been tested and approved of by persons such as large groups of my friends, older radical lesbians, and significant others' family members. Suffice to say: vetted. And while special tequila is a delight, it is not a requirement. Give it a whirl! Also, super boozy.


The Bee Sting

Official Ingredients (per single cocktail, expand as necessary):

1.5 oz (reposado) Tequila
.75 oz honey syrup
.75 oz lemon juice
jalapeno chiles (serrano or other green chiles also work)

Non-binding instructions:

1) Make a honey syrup by blending honey and water in a 1:1 ratio over low heat on the stove. Stir until the two have completely blended, and set the mixture aside to cool. Honey is a miracle and doesn't go bad, so you can make this concoction ahead of time and keep it in the fridge for whenever you want to whip up a cocktail or dose a pot of tea.

2) Juice a bunch of lemons and get rid of the seeds.

3) Slice and de-seed your chiles, and add a few to the bottom of your shaker/mason jar/improv container. Mash these around with a muddler or a wooden spoon.

4) Add the tequila, honey syrup and lemon juice to the shaker, along with some ice.

5) Shake!

6) Taste! (I always add more honey syrup here, but perhaps you are more h-core than I.)

7) Pour into glasses using a strainer, add a slice of chile to each glass, and serve!


Recipe from Rachael Davis of Lucy's Fried Chicken in Austin, Texas.
Accessed from seriouseats.com, and photo credit to Melody Fury.

Thursday, September 10, 2015

Mushroom risotto

I had the most amazing mushroom risotto recently, which immediately went home and copied. It went something like:

regular mushrooms, cut into bite-size but chunky pieces
fresh shitakes, take off the hard part of the stem and cut to same size
fry with butter until yummy

in a separate pan...
fry onion in butter
add arborio
add white wine
then add chicken stock one ladle at a time, waiting until, as tamar adler describes, when you push the rice aside, liquid does not immediate fill the hole
at some point add finely chopped woodier herbs like rosemary
then later add finer herbs like thyme
when it's done, add parm and a squeeze of lemon, and salt and pepper to taste

THEN! make this amazing thing called gremolata by chopping together on a cutting board a clove of garlic, some lemon peel, and parsley. spinkle over each individual serving.

I love you all!
xox Squarechess

Monday, February 16, 2015

aubergine daal

hello! this is fancypants' sister, doorpants.

last night i made a delicious DAAL with my roommates for our weekly documentary sunday. we watched 20 feet from stardom which is about some ballin' and enthrallin' back-up singers (mostly women) in the music biz. i wish i could sing.

the daal recipe is courtesy of one mr. jamie oliver and fancypants recommended i share it here. you can do it on the cheap and it is very warming and hearty. perfect for cold, wintry nights. i subbed cauliflower and zucchini for eggplant because that's what was in my fridge - i'm sure it'd be delicious either way. also didn't have some ingredients to make the chapatis or the crispy topping but if you want to you can find the instructions in the original version of the recipe.

Ingredients:
- 1 large aubergine or 1 head of cauliflower and 1 zucchini
- 1.5 red onions
- 4 cloves of garlic
- 2 thumb-sized pieces of ginger
- 5 tb curry paste
- vegetable oil
- 500 grams yellow split peas
- 1 veg or chicken stock cube
- basmati or brown rice

Method:
- Preheat the oven to 350 degrees
- Cut up your eggplant/cauliflower into chunks, peel and slice the onions and garlic, peel and finely grate the ginger
- Put this all into a large roasting tray with the curry paste and a lug of oil, toss until well coated, then roast for 20-25 minutes or until sticky and caramelized (takes longer with cauliflower then eggplant I believe)
- Chop up the zucchini and set aside
- Remove 3/4 of the roasted veg and put in a pot to start your daal, return the remaining veggies to the oven to keep warm (turn off the oven so that they don't dry out)
- Place the pot on a low heat and stir in the split peas, crumble in the stock cube, toss in the zucchini, and add 2 litres of boiling water
- Simmer for around 1hr30mins with the lid on, or until the daal has really thickened, stirring occasionally and especially during the end so it don't stick to da bottom of da pot
- Add splashes of water to loosen if needed
- While the daal is cooking, put 1 mug of rice and 2 mugs of water into a pot and cook dat shiettt up
- When everything is finished, load up your plate with some rice, some daal, and garnish with the remaining roasted veggies from the oven
- Top with greek yogurt, hot sauce, cilantro, etc.

Original recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-daal/#7YUY6tj5si7RxU5O.97

:):) 

Tuesday, January 6, 2015

T-TIME!

hello bbs!

it is winter, and i have decided to finally try making this tea recipe a berlin freundin recommended to me ages ago. but first, i shall post it here!


mugicha4.jpg

Homemade Mugicha (Japanese Roasted Barley Tea)
Makes 8 cups

1/3 cup uncooked pearl barley

8 cups water

1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown color.  Remove from the heat and pour out into a bowl or a paper towel to cool.
 

2. Bring the water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes.  Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.
 

3. Strain out the barley, pour the mugicha into a pitcher and chill.