Saturday, April 30, 2011

Royal Wedding Tea

Princesses at tea
I was just a little girl, but I remember watching Princess Di's fairy tale wedding on TV with my mom and sisters.  We weren't up at 4AM to watch the royal wedding of Prince William and Kate; but my girls and I and a dear friend did don big hats and pearls and watched internet clips last night.  Then we sat down to a tea party (for dinner!)  The food wasn't 100% British.  But it was absolutely delicious.  Here's what we ate:

Radish and thick butter teas sandwiches with Union Jack toothpick flags
Pimento Cheese on white bread sandwiches
Tea with crumpets
Crumpetts with Lemon Curd Napa Cabbage and fennel salad with lemon vinaigrette
Prince Williams Imposter Biscuit Cake (we didn't have time to make the cake, so spread tea biscuits with Nutella)
Strawberries and brown sugar
Ginger tea
A sunset orange cocktail of Tanqueray's London Dry Gin with a splash of fresh orange juice and a drop of Angostura bitters

One final note, the crumpets were amazing; even though we accidentally added the baking soda with all the other dry ingredients - instead later with the milk.  Any Brit would've recognized them as a homemade crumpets:  Golden and chewy on one side and spongy and blond on the other side with holes (similar to English muffins) throughout.  Warm and spread with butter, they were royally delicious.
Imposter Prince William's Biscuit Cake and crumpets with strawberries
Royal Cocktail ingredients

Saturday, April 23, 2011

Smoky (as in smoke-alarm) Artichokes

I’ve always known my three kids to be good sleepers. But tonight my cooking set off the fire alarm after they were in bed and nobody woke up!

I’ve been trying to pre-cook Easter dinner this week. The hope is that I can spend more time hiding eggs tomorrow instead of cooking. So I was making these chili, oregano and garlic olive oil infused Roasted Artichokes tonight.

At first the roasting vegetables filled the entire house with the heady smell of garlic and vegetables caramelizing. But at a roasting temperature of 500 degrees, caramelization eventually turns black. Thus, the smoke and the smoke alarm.

I threw the roaster of artichokes out on the back deck and ran upstairs to open all the windows and fan the air near the alarm with a big blanket.  Then I heard my neighbor yell in the open window, “Everything ok in there?” “Uh, yeah, thanks Bill.  Just doing a little cooking.” Ironically, Bill told me earlier today that he was smoking salmon tonight….outside. Guess I should’ve paid more attention to the headnote on the Roasted Artichokes recipe; in Sicily, they roast their artichokes over an open fire…outside.

Yes, I tasted them.  They are amazing; smoky (go figure), garlicy, spicy and caramelized with tender leaves.
Roasted artichokes cooling on my back deck

Sunday, April 3, 2011

Prize-winning Pico de gallo

Strawberry Pico de Gallo salad
Now that the California Giant Berries “Reciberries for Life” healthy recipe contest has officially closed, I can share what I’m sure will be the prize-winning recipe. Now, there, I just jinxed myself.
I created the recipe after eating at a little Mexican taco restaurant in south Tucson a couple weeks ago. There were no paper menus; the menu board listed – all in Spanish – fish tacos, bean tacos, chicken tacos and every-part-of-the-cow tacos. We tried almost every delicious variety (except beef tripe - I once had a very bad experience with tripe during the throughs of morning sickness several years ago.) The soft corn tortillas enrobing each taco were warm and freshly handmade. Food was served very simply on paper plates – but the simplicity of fresh corn and tomato salsas, lime juice contrasting richly sauced meats, and striking white Mexican crema was beautiful.
Tacos at Pico de Gallo restaurant in Tucson

However, the most striking dish – and the possibly the most delicious part of the meal was the restaurant's namesake, Pico de Gallo. It was fruit, spice, salt and sour lime. It was a super refreshing way to counter to the fiery spices in the tacos. Here are some photos of the Pico de Gallo and the recipe I created.

Pouring horchata, a sweet rice drink at Pico de Gallo
Horchata and Pico de Gallo salad: Fresh coconut, mango, watermelon

Strawberry Pico de Gallo
1 pound strawberries, washed and halved
½ cantaloupe, peeled, sliced in 8 slices
1 mango, peeled, cut in bite-sized chunks
½ lime, juiced
½ tablespoon sweetened flaked coconut
1/8 teaspoon kosher or sea salt
1/8 teaspoon chili powder

Arrange fruit on a serving platter by mounding berries and mango in center and cantaloupe slices fanning out around platter.
Sprinkle lime juice over all fruit. Sprinkle fruit with coconut, salt and chili powder.

My recipe for Pico de Gallo salad