Traditional Mojitos

 

Traditional Mojitos

 

Perfect on a hot summer evening, Mojitos are simply refreshing!  Make the simple syrup/mint mix ahead of time and refrigerate.  When the Mojito urge beckons, the drink can be assembled quickly!!  As well, by blending and then straining the mint, you will not have annoying, unsightly mint leaves stuck to your teeth.

For the syrup mix:

  • 1 ½ cups simple syrup
  • 7 or 8 sprigs fresh mint

 Blend well and then strain, refrigerating mint syrup mix.

 For the Mojito:

Working with 1 glass at a time, run a lime wedge around the edge of the glass to moisten it and give the drink an extra lime kick.

 Mix the following in each glass:

 Garnish with a mint sprig and/or a lime wedge.  Enjoy!!!

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Corn and Blueberry Salad

Corn and Blueberry Salad

Need a quick and tasty salad ? Check out my Corn and Blueberry Salad recipe, perfect for any summer weekend!

  •  4 ears of corn, quickly cooked (corn should never be cooked more than 3 minutes or so!), cooled and removed from the cob
  •  1/2 pint of fresh blueberries,
  • 1 sliced green onion
  • 1-2 Tbs. Ponzu Sudachi Citrus Marinade
  • 1 tbs. honey, hot pepper flakes to taste (I like mine with a nice kick)
  •  dash of salt & pepper.

Mix gently and refrigerate until chilled……oh so good!!!

http://www.westernmarket.net/blog/2011/06/09/107-peacockbrittle.html

I just made Ramp Confit again this evening! Heaven in a jar!!!

Ramp Confit I love ramps, and am always looking for new ways to preserve and use.  This recipe was adapted from Viviane Bauquet Farre's wonderful garlic confit post: http://foodandstyle.wordpress.com/2010/04/20/garlic-confit/.  Thanks Viviane! Ramp Confit makes 3 to 3 1/2 cups (ramps with oil) 2  cups cleaned ramp bulbs 2 cups extra virgin olive oil Pull the protective sheath off of the ramp bulbs, trim the ends, and remove the beautiful leaves (which I made … Read More

via Foodieforager's Blog

Roasted Vidalia Onions with Tabasco brand Soy Sauce

Tabasco brand Soy Onions

Preheat oven to 400°F. Peel onions and cut each lengthwise in half, keeping root end intact. Combine remaining ingredients in a baking dish. Place onion halves cut-side down in mixture.

Cover dish with foil. Bake 30 minutes, basting occasionally. Remove foil and cook 10 minutes longer or until onions are tender. If too much liquid, drain off a bit and cook until onion are lightly carmelized.  Enjoy on burgers or alone on an antipasto platter.  Quite tasty!!!

Recently foraged Morels

Morels!

These are a favorite find of mine! Cooked in butter with ramps, Holly’s Sea Salt and pepper – there is nothing finer.

Morels

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad – Serves 2

1 bunch Asparagus

Parmigiano Reggiano cheese

Extra virgin olive oil

1 clove garlic, crushed

Freshly squeezed lemon juice

Sea Salt

Pepper

Wash and dry your asparagus and trim off the woody ends. With a very sharp vegetable peeler set over a bowl of ice water shave thin slices of asparagus. Once all of the asparagus have been shaved let them to sit in the ice water while you prepare your dressing.

In a small bowl combine olive oil, lemon juice, crushed garlic clove and a pinch of salt. Mix with a fork to emulsify and allow the garlic to infuse the oil for a minute or two before you toss everything together.

Remove the asparagus from the ice water bath and dry well. Toss the asparagus with the dressing and shave a bit of the Parmigiano Reggiano over the top. Salt and pepper to taste.  Enjoy!!!

Yak Burgers

I came across Yak meat at our local grocery store last week, and had to try.  We decided on Yak Burgers, and were very happy! All at dinner decided that Yak would become a new part of our diet.  This meat was sweet and had no gaminess whatsoever.  Very lean, its delicate, delicious flavor comes from its unique distribution of fatty acid percentages. Domestically raised, Yak is lower in fat than salmon. This is accomplished on a grass/forage diet, with no grain, hormone, steroid, or antibiotic feed supplements.

Do not overcook the burgers! Apparently roasts and cuts with connective tissue need a longer cooking time (although the meat is juicy and tender, the connective tissue is quite tough).

Give Yak a try! You won’t be disappointed!

Sopa Paraguaya

  • 18 oz. corn flour
  • 3 onions
  • 1/2 lb fat (butter, lard, shortening)
  • 1/2 lb “Paraguayan cheese” (semi- hard yellow cheese at room temp)
  • 1/2 lb cottage cheese curds
  • 6 egg whites
  • 6 eggs yolks
  • banana leaves

Cut the onions in very thin strips and mix them with the lukewarm melted lard. Add the corn flour and mix well. Allow to rest for an hour.

Beat egg whites until stiff peaks form and set aside.

Add the  yellow cheese in small pieces, the curds, salt, yolks (beaten), and finally the whites. Mix well and set aside.

Grease an oven pan with oil, cover the base with banana leaves, and pour in the mixture.

Bake in preheated 425 degree oven for 45 minutes, until golden and a  knife inserted in its center comes clean.

Sopa Paraguaya

Brie Filled Pappadew Peppers

24 Hot Whole Sweet Piquante Peppers
120 grams of Brie – about 1 cup
Drizzle of honey

Drain the peppers and arrange on a baking sheet.
Cut the brie into cubes measuring about 1.5cm; you should have about 24 cubes.
Carefully stuff the Brie into the center of the peppers. Drizzle with a little honey.
Place under a preheated grill and heat for 3 minutes until the Brie is just melted and the peppers are lightly charred.
Serve on their own or on lightly toasted baguette slices.

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