The Bradshaw

Sex in the City comes out today, I know a lot of girls who are really excited. One of my friends invited me to go with her & some other girls to see the movie. In the TV show the ladies all drank cosmos, I was reading on line that at the Sex in the City premier party to mix it up a little a new drink was created called the Bradshaw, still pink & pretty but sassier. Here is the recipe:

2 oz. Don Julio Blanco Tequila
1/2 oz. X Rated Passion Fruit Liquor
3/4 oz. Fresh Squeezed Lime Juice
3/4 oz. Cane Sugar Simple Syrup
Shaken, serve straight up in a martini glass rimmed in hot pink sugar, garnished with a lime wedge.

Homemade Strawberry Ice Cream

I have a homemade ice cream maker. I have had it for a few years. I never use it except in the summer, when I make this wonderful strawberry ice cream.

When Beckie lived with me in Salt Lake the ice cream maker was brand new. We had figured out a vanilla recipe we liked so we were into making that. One day we had a big bunch of nice strawberries so we chopped them & threw them in. I went up stairs to shower while the ice cream set, the next thing I heard was Beckie screaming. I ran into the kitchen, to find the ice cream maker exploding & Beckie licking the ice cream off the counter! We had not taken the extra volume from the strawberries into account! Anyway this recipe will not explode it is the right volume.

2 large eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

1 pint strawberries, hulled and sliced

1/3 cup sugar

juice from a lemon

1/2 lemon zest from 1 lemon

Combine strawberries, lemon juice/zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour.Once strawberries have refrigerated, prepare the sweet cream base. Whisk eggs in a bowl until light and fluffy, about 2 minutes. Slowly whisk in the sugar and continue whisking for a minute longer. Add the cream and milk, stir until fully combined.Combine the strawberry mixture into the sweet cream base. Pour into an ice-cream mixer and mix according to mixer instructions. It should take about 45 minutes. You can store it in the freezer for a few days. I have a Cuisinart ice cream maker, it is great. Make sure your bowl is very cold & has been in the freezer at least 24 hours.

Chilled Cucumber & Avocado Soup

This soup comes from Food & Wine Magazine. If you don't get Food & Wine, I have to say it is one of the highlights of my month when it shows up! While this soup would put me in a coma (food allergies) I think it has beautiful presentation & would love to see it served at a summer baby or bridal shower.
1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Kosher salt
3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey
Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped
directions
In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.

Falafel

We like to eat at Pita Paradise, while Matt likes to have shawarma, I like falafel. Falafel is surprisingly easy to make. You can serve it in a pita with lettuce, tomato & tahini. Or just have them on a plate with tahini.

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.

Tahini Sauce

(You can buy this, it is sold at Fresh & Easy)
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil.

Broccoli & Goat Cheese Soufflé

Having a savory soufflé can really save you in a culinary emergency, you could serve with for dinner with a salad, at a brunch, it would be a beautiful offering at a bridal or baby shower. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate.
1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar
1. Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet. 2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish. 5. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

Memorial Day Cook Out

Memorial Day is a great excuse to get together with your friends & family for a cook out. Here are my ideas for a great menu.

Start with:

Joni's amazing salsa with chips

Guacamole more chips

Have great sides:

Corn on the Cob

Green Bean Salad with Jicama

Jessie's Potato Salad

Offer a beef & chicken dish:

Blue Cheese Stuffed Burgers

Yogurt Marinaded Grilled Chicken Breasts

Great drinks:

Sangria

A big bucket of beer, water & sodas

Light Deserts:

Fresh Fruit Kebabs

Watermelon

Ice Cream Cones

Invite lots of friends this is a lot of food! Have a fun & safe holiday!

Shrimp Vera Cruz

When ever I am offered Chicken, Fish or Shrimp Vera Cruz, I think of the old Western Movie with Gary Cooper. When we visit Cabo, Vera Cruz is a popular offering, even thought the dish comes from the state of Veracruz. Veracruzana is a dish full of onions, jalapeños and tomatoes. In this recipe it is served with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. (Poor Matt has to go in the other room when I cook with jalapeños, his eyes get watery.) For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.

Serve with: Rice and a salad with an avocado.
2 teaspoons canola oil

1 bay leaf

1 medium onion, halved and thinly sliced

2 jalapeño peppers, seeded and very thinly sliced, or to taste

4 cloves garlic, minced

1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)

3 medium tomatoes, diced

1/4 cup thinly sliced pitted green olives

1 lime, cut into 4 wedges
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.