Sunday, January 18, 2009

Meg's Delicious Whiskey Sours

Okay, so this is my first "live blogging" experience. You'll have to read between the lines in order to decipher exactly what that means.

Anyhow, Meg is my whiskey sour angel. And tonight, I've finally learned her secret recipe. So before it's too late, I'm recording for posterity.

Okay, so put the following in a cocktail shaker (amount per drink):
  • 2 oz whiksey (Meg recommends Jack)
  • 1tsp powdered sugar
  • 3/4 oz lemon juice
  • 1-2 tsp egg white (or more if you like a frothier, richer texture)
Shake vigorously for a few seconds. Then add ice cubes and shake again. Pour into tumblers and be the hero of your party.

Special thanks to Alisha for reading over my shoulder and saving me from typo embarrassment.

Monday, January 12, 2009

Panang Tofu Curry

After many months of silence, I'm posting two in one night. From the same magazine. Shameful.

It comes under their 50 Easy Ways to Eat Green article, which I was a little meh about, but I do love tofu, and I double-love coconut milk.

Usually my Thai curries cheat - as in, I buy the red curry paste and work from there. This one builds your own base of shallots, ginger, garlic, peanut butter, spices and chili paste. I had to double the chili paste, and I also cut the amount of tofu in half, because I like things saucy. I also can't imagine eating two packages of tofu in one week, so there you go.

Yay, Panang Tofu Curry! It looks a little yellow, but it's yellowy goodness thanks to carrots and peppers. Next time I'll add some broccoli, I think. Get a little accent colour in there.

Soup, glorious soup

Thanks to my dear friend Claire, I'm totally hooked on my Bon Appetit subscription. And I was particularly excited about their superspecial feature on kale this month (Feb 09). Only, I got to the market, ready to buy everything for Kale and White Bean Stew--no kale. None. Enter, spinach.

Now that I've subbed out the main ingredent, that leave me free to sub out whatever I want, I figure. Market was out of fresh thyme and chives: enter, dried tarragon, basil and fines herbes. I misread the Sherry wine vinegar to read straight-up Sherry.

But, pas de problème! C'est delicieuse anyways! Yum spinach and white beans.

One last thing: this calls for a full cup of shallots. I find those wee delicious little buggers to be killer on the eyes, so lately I've been using my swim goggles. One of these days, I'll splurge on a set of onion goggles from Gourmet Warehouse. In the meantime, I'm lookin' fine.

Thursday, January 8, 2009