Monthly Archives: June 2013
A word from Albert
Happy right now!
Me: I’m actually happy right now!
Life : LOL one sec.
Sluggers’ Strawberry Slushie
Sluggers’ Strawberry Slushie
This grown-up take on a ballpark staple can also be made without an ice cream maker to do so put
1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.
- 2 cups hulled strawberries
- 1 750 milliliter bottle dry Riesling
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
Purée strawberries, Riesling, lemon juice, and sugar in a food processor until liquefied. Process in an ice cream maker according to manufacturer’s instructions. Divide among cups. Serve immediately with straws, or transfer to a container and freeze.
- Summer Strawberry Daiquiri (thestormbrewing.wordpress.com)
- Lemonade with Berry Ice Cubes (spoonful.com)
- Strawberry Lemonade (spoonful.com)
- Watermelon-Lime Slushy (savoryandsweetfood.wordpress.com)
Stuffed Grape Leaves with Rice and Herbs – Dolmathakia
I tried these for the first time last night and WOW!!! Loved them!!!
The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort.
They can be served cold or at room temperature and are a classic Greek appetizer or meze.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: About 50 pieces
- 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves
- 1-cup olive oil (divided into 1/2 cups)
- 6 large onions, minced
- 1 1/2 cups uncooked long grain rice
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup pine nuts
- 2 tbsp. dried mint
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Juice of two lemons
Note: Brined grape leaves are packed by weight so the quantity will vary from jar to jar.
Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.
Line the bottom of a heavy saucepan with 2 or three grape leaves (I use the broken or torn ones for this.)
You can also see How to Roll Grape Leaves, step by step with photos.
Roll the Dolmathakia:
Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.
Continue rolling the packet up towards the top point of the leaf.
Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.
Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.
- Grape Leaves (arlieneyrosas.wordpress.com)
- Dolmas – Greek stuffed grapevine leaves (ckenb.blogspot.com)
First Day of Summer and Stella
Starting the Day with Every Day Fiction
Gazpacho with a Strawberry Twist
I’ve never made gazpacho. I’m not even 100% convinced I really like it. But it’s a soup, and I love soup. And it’s socially more acceptable to eat in the summer compared to a rich cream of whatever vegetable blend. So it was settled. This year I would make gazpacho. But it couldn’t be a bland, ordinary version. I needed something different, something vibrant that would push me over the wall into “I love gazpacho” territory. For my husband’s birthday we dined at Traif for the first time. After what seemed like hours to choose our selection of tapas-style small plates, we were greeted by a sake glass filled with icy strawberry gazpacho. It barely touched my lips and I knew. I was making this soup.
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