Tag Archives: Mint

Cucumber Mint Lime Agua Fresca

Posted on by April 30, 2015

We’ve got leaves, we’ve got flowers, we’ve even got some legitimately hot days head our way and since it seems I’m determined to skip right into Summer this year, we’ve got refreshing Cucumber Mint Lime Agua Fresca just in time for Cinco de Mayo. In Spanish, “agua fresca” means cool waters, and I first really learned about the wonder that is agua fresca living in the San Francisco Bay Area, where every good burrito stand has some form of house agua fresca that they serve to counter the heat of the hot weather and the spicy food. I’ve had a lot of different flavors over the years, but recently a friend of mine made a Cucumber Mint Lime Agua Fresca (like this one) that she had at the restaurant Lemonade in L.A. While I don’t promise that this is their exact recipe, I can promise that I like it a lot, it is delicious and refreshing, and it’s easy to make. And once you make it the first time, you’ll be persuaded to make it often. It’s a great beverage to keep on hand for guests who aren’t imbibing, too. Just serve it in a big pitcher with lots of … Continue reading →

Baba Ganoush via Jerusalem

Posted on by January 16, 2015

Ok, you got me, this Baba Ganoush via Jerusalem isn’t strictly Baba Ganoush. The flavor profile is really different with the lack of tomatoes and onions in the eggplant base. That said, the title that Jerusalem chooses (Charred Eggplant Salad with…), just distracts me from the fact that this is, at least to me, a gussied up and very modern take on the classic dish. I love this Baba Ganoush via Jerusalem for so many reasons, perhaps best of all is the brilliant choice to add pomegranate kernals to the mix. In winter, the bright ruby jewels are a welcome sight contrasted with the bright lemon zest and intensely green herbs. As the kernals explode in your mouth with little bursts of tart juice, they contrast the smokey, salty, garlicky goodness of the eggplant. This is a dish where skimping on the olive oil both in quantity and quality isn’t the way to go. It adds so much body and flavor to the Baba Ganoush via Jerusalem that you should consider it carefully as an ingredient. I think I try a different olive oil every time I make this dish, and I still haven’t settled upon my favorite. It’s a … Continue reading →

Spicy Mint and Dill Quick Pickled Beans and Carrots

Posted on by January 23, 2015

Summer calls for lots of quick and light snacks like my Spicy Mint and Dill Quick Pickled Beans and Carrots. And a Big Southern Supper especially needs hors d’oeuvres that won’t overwhelm your guests, but rather whet their appetites. These unexpected Spicy Mint and Dill Quick Pickled Beans and Carrots accomplish just that. After all, you want to make sure everyone is not only up for truly enjoying the decadence of Seriously Good Extra Crispy Fried Chicken, but that they have room for the gorgeous Fresh Strawberry Pie with Rhubarb Curd. These Spicy Mint and Dill Quick Pickled Beans are just the dish to get things started and added bonus? They’re cheap and easy to make too. I’m pretty sure this brine would be great with golden beets and watermelon radishes too, so let your creative juices flow after you try my Spicy Mint and Dill Quick Pickled Beans and Carrots. … Continue reading →

Fresh Pea Soup with or without Ham

Posted on by April 21, 2014

I love split pea and ham soup. It’s possible that was inherited from my dad. And it’s his birthday today, so this is in his honor. But for good split pea soup you have to plan way ahead and cook it for days. And it’s really heavy. This is a great alternative for spring. It feels light and it’s really healthy. What a great way to eat lots of fresh greens, dad. If you have access to lots of fresh peas, they work well too, but in all honesty, the frozen ones are cheap, easy and they still provide a vibrant color. 10 ounces leeks; rough chopped 3 medium to large shallots; diced 3 ounces arugula 10 + ounces of spinach 20 ounces of frozen peas 1 tablespoon olive oil 2 teaspoons salt; divided 1 teaspoon pepper 8 cups water 1 pound piece of bone in ham; diced and bone reserved OR 1 pound carrots rough chopped 1 ounce mint leaves (optional) Sauté the leeks and shallots over medium low temperature in a large stock pot until softened.  Add 1 teaspoon salt and pepper and the ham bone and cook a few minutes longer. Add arugula and spinach to the … Continue reading →

Cous Cous with Pomegranates

Posted on by January 18, 2015

I absolutely love making this Cous Cous with Pomegranates salad all winter long. It pairs well with almost any protein, or it’s great on its own. I love it because of the vibrant colors and flavors of the mint and pomegranate kernels. I also love all of the textures. The chewy cous cous, the tart juice explosions from the pomegranates, the crunch of the pine nuts, and the salty creaminess of the feta combine to make a truly interesting salad that can stand up to a strong bold main, like my lamb kofta, or make even the simplest of chicken preparations really exciting. It’s fun to serve for a dinner party because of the visual appeal And after you check out my panty tip on opening pomegranates, you can master the technique and add a lot more of the beautiful fruit into your salads year round to wow your palette and your guests alike. Whether you make this Cous Cous with Pomegranates salad on its own as an easy weeknight meal or as the side for a Middle Eastern Feast of your own, I’m sure you’re love it. … Continue reading →

Herbal Simple Syrups

Posted on by April 21, 2013

Herbal simple syrup adds so much to make a cocktail really special and they keep for a long time. Basil, Lemon Verbena, Rosemary, Mint, and Geranium are a few of my favorites. Herbal Simple Syrup Bring 1 cup sugar and 1 cup water to boil. (You can make as much or as little as you like. Keep the ratio 1:1 and add another handful of leaves) Soft leaves like geranium, basil and lemon verbena require more quantity for a robust flavor and you can let them steep longer. Sturdy, stemy herbs like lavender, rosemary, and thyme require only about 3 stems per 1:1 of sugar and water and you need not let them steep as long. Remove from heat. Add in a good handful of leaves and let it cool on the stove. Strain out the leaves and pour into jars. Store in the refrigerator. … Continue reading →