The Aviator

The Aviation.  This is now my favorite.  Gin, maraschino cherry liquer, lemon juice (sometimes lime) and... creme de violette.   The color of the drink is of the sky.  

• shot of gin (I like it with lots of botanicals, but that's me)
• tsp of the creme de violette
• half ounce (third of a shot) of the maraschino
• half a shot of lemon juice

Or, make 3 at once

• 3 shots of gin
• half shot of the creme de violette
• shot of the maraschino liquer
• shot and a half of lemon juice

Pour over ice in a shaker, shake, strain over chilled cocktail glass, garnish with a cherry or twist of lemon peel.  Mmmmm.

Kiwi Savory Pie Crust

bite.co.nz has a recipe for pie crusts

When they say the butter should be chilled, I think it must mean just about frozen, as they expect you to grate the butter over the flour. Good luck with that if there's any softness at all to the butter.

How in the world do you "cut the butter into the flour with two dinner knives"? Must be some sort of Maori cultural skill.

25 min. @ 395

backup

200 g	Flour
125 g	Butter, chilled
½ tsp	Salt
⅓ cup	Water, iced

(6/13/2014) Yes! Grate the frozen cubes of butter. Turns out very nicely and mixes easily.

Short Crust (for pie base) ratio: 225 g flour to 100 g butter

Chard with Bacon and Sweet Onions

Ganked from Borepatch

Herbed Biscuits

H/T Parade Magazine

8 tbsp. unsalted cold butter, cubed
2 cups flour
1 tsp sugar
1 tbsp. baking powder
1/4 tsp kosher salt
3/4 tsp baking soda
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh tarragon
3/4 cup buttermilk

1. Preheat oven to 450
2. Combine flour, sugar, baking powder salt, baking soda, and herbs in food processor, pulse to combine. Drop in butter and pulse until mixture resembles coarse corn meal. Pour in buttermilk and pulse until mixture just comes together.
3. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 rectangle. Cut in half lengthwise and then into 8 square biscuits.
4. Bake on a parchment-lined baking sheet until puffed and golden, 10 to 12 minutes.

Mormon Party Potatoes

1 package (32 ounces) shredded potatoes

1 can (10 ¾ ounces) condensed cream of chicken soup

16 ounces sour cream

12 ounces grated cheddar cheese

½ cup chopped onions

½ cup melted butter or margarine

salt and pepper to taste

Topping:

¾ cup crushed cornflakes or breadcrumbs

2 tablespoon melted butter or margarine

Mix ingredients together and pour into buttered baking dish (9- x 13-inch). Top with breadcrumb or cornflake mixture. Bake at 350 degrees F until it starts to bubble. Reduce heat of oven to 275 degrees and bake one hour or until it is no longer soupy.

I added smoked Gouda cheese instead of cheddar, and about three green onions, chopped coarsely, and substituted Campbell's Cheddar Cheese soup for Cream of Chicken.

Frittata

½ large, sweet red pepper, chopped ½ large, green bell pepper, chopped 1 cup sliced mushrooms 2 cups shredded cheddar cheese (or pepper jack, or combination) 1 can asparagus chopped cooked ham or bacon 7 large eggs, lightly beaten ½ cup light mayonnaise ½ tsp salt ¼ tsp white pepper 2 tbsp chopped basil Layer pepper, mushrooms and half the cheese in lightly greased 9 ½” deep dish pie pan or casserole dish. Top with asparagus, meat and remaining cheese. Combine eggs with mayonnaise, salt and pepper, pour over cheese. Top with basil. Bake at 375° for 35 minutes – clean knife test.

Detox Soup

Ok, I'll try anything once - and I'm a big soup fan.

Eat Your Greens Detox Soup
from The Oh She Glows Cookbook
Serves 3

1 1/2 teaspoons coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups sliced cremini or white button mushrooms (about 8 ounces)
1 cup chopped carrots
2 cups chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
1 1/2 to 3 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
2 cups (500 mL) torn kale leaves
Fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.
Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.