Frozen Lemonade and Vodka Cocktail with Mint

When I worked at Cuisine at home magazine in Des Moines, Iowa, one of the first recipes I developed was Limoncello Mint Lemonade. The recipe was published in April 2008 on the back page section called Grand Finale.  It was the first time I had tasted Limoncello - a delicious Italian lemon liquor, syrupy and bright with lemon.

When developing the recipe, I immediately thought of my favorite drink, the mojito, and decided to reinvent it with Limoncello as the main ingredient.  After numerous trials and taste tests (can you believe I got to do that at work and get paid for it?) I came up with a refreshing minty cocktail, sweetened with frozen lemonade and fizzed with club soda.

Fast forward three years.  On a cold, dark, rainy Seattle evening, I was on my way to attend a cocktail party.  I wanted to remake the Limoncello Mint Lemonade.  The only problem was that I did not have Limoncello.  Carri, the host of the party, generously offered the use of her vodka and that is how the Frozen Lemonade and Vodka Cocktail with Mint was born.

Thanksgiving Sweet Potatoes Get a Makeover

Thanksgiving is just a week away.  To be honest, Thanksgiving is my favorite culinary holiday (Hanukkah follows closely behind with latkes!).  I experienced my first Thanksgiving as a young teenager, when my family moved to the United States.  I loved the roasted turkey, despite the fact that my father does not eat the bird.  I loved the mashed potatoes, welcoming them to the table welcoming them to the table like an old, familiar friend.  I even loved the cranberry sauce that came directly out of the can (forgive me, this was years and years ago before I discovered how easy it is to make your own cranberry sauce).

One thing that puzzled me about Thanksgiving was the Sweet Potato Pie.  I didn't get it.  Please don't judge, but I grew up without much cinnamon, five spice, and nutmeg.  The flavors didn't resonate with me.  And so, I unfairly abolished sweet potatoes altogether from my diet.

Then one day, I tasted sweet potatoes on their own.  I should have marked that day on the calendar, it was that epic!  Since then, I have been enjoying sweet potatoes on a regular basis.  One year, when planning the  Thanksgiving menu, I thought I should incorporate sweet potatoes in the meal, but do it my way!

Here's the recipe for Thanksgiving Zesty Sweet Potatoes with Jalapeno and Ginger.  I add zest and juice of the orange, along with the lime juice to enhance the natural sweetness of sweet potatoes.  The heat from the jalapeno pepper and spice from fresh ginger counteracts brown sugar and brightens up the dish.  Cilantro and scallions contribute flavor, aroma, and color contrast.  I welcome you to try this recipe and share it with your family and friends at the Thanksgiving table.

Project "You Buy, I Cook" ~ Salad with Pomegranate and Asian Pear

A month or so ago  I unveiled my new project "You Buy, I Cook."  It's pretty simple and rather fantastic, if I say so myself.  Here's how it works.  You purchase groceries, I cook (you get to cook and learn with me, if you wish), we eat, you do the dishes.  Everyone wins.

My first project was with Lera.  I came over to make sauteed shiitake mushrooms with lots of fried onions and garlic.  We ate the mushrooms on top of mashed potatoes (the potatoes got a healthy doze of sauteed onions and garlic as well). We drank copious amounts of red wine and hung out on the couch.  It was too dark to take photos, but trust me, the food was delicious and Lera was happy.  Needless to say, there was no help from Lera in the kitchen department, but she is a gem when it comes to cleaning!

The second "You Buy, I Cook" project happened just last week.  Priya showed up at my door with a mystery basket of groceries, and in the midst of my lamb project (come back next week to find out about it!), we cooked lunch.

"Clean Your Pantry" Biscotti Recipe ~ Will Bake for Food Fundraiser in Seattle

Earlier last week, I wrote about my participation in Will Bake For Food Fundraiser in Seattle.  I wasn't quite sure at the time what to bake.

I was looking for a simple recipe, one that would be easily multiplied, quick to bake, delicious, and tempting to buy.  

I didn't feel up to tempering chocolate, beating egg whites to a stiff meringue, or playing with delicate sheets of phyllo dough.

Just then, I remembered the Cranberry and Pistacchio Biscotti recipe I taught while working at Whole Foods Market and decided to replicate the recipe at home.

Bertolli Meal Soup for 2 Giveaway - Tomato Florentine & Tortellini with Chicken

If you read my blog, you know how much I love soup.  Hot or chilled, brothy, pureed, or chunky, I love it all.  On most occasions I make my own soup.  On some occasions I go out for pho, and on special occasions I go to my parents' for a bowl of dad's borcht.

I hardly ever buy prepared soup, but was ready to give it a try when the Bertolli people contacted me and asked my review of their new line of Premium Meal Soups for 2.

I stopped by the frozen section at my local grocery store and picked up Tomato Florentine and Tortellini with Chicken Soup.

Scroll down to see what happens next and to enter a giveaway for a chance to try the soup for free!

Apple, Pear, and Berry Crumble with Walnut, Oatmeal Coconut Topping

Let's talk dessert.  I eat it, yet I hardly make it, most likely because  it requires following a recipe and I just can't be bothered.

Last week, I took first prize in Iron Chef competition for a dessert. Say what?  Seriously! No joke.  I had my team make apple, pear and berry crumble that won over the judges and, perhaps, gave me a bit of confidence in my ability to make dessert.  My team literally threw things together without a recipe (under my guidance) and the crumble came out delicious, comforting, and as one of the team members said, it smelled like Christmas.

Fast forward to a few days later, I was having dinner with my parents and decided to share my success story.  Sharing apparently was not enough.  Right then and there my mom requested that I make the crumble.  Ahm.... sure!  I enlisted Anja as my sous chef and into the kitchen we went!

A La Mode Apple & Ginger Pear Pie - Home Delivery

Have you ever been lucky enough to get a home delivery of pie?  Let me tell you, it's pretty fantastic!  Last week, when I came home after a long day of Iron Chef Competition, I was greeted by a beautiful, individual Apple & Ginger Pear pie from A La Mode Pies.

The pie arrived wrapped in a pretty box, tied with a blue ribbon and screamed to be consumed.  I'm still surprised that I waited a few days to taste the sweet gift, perhaps my will power is stronger than I thought.

The pie was served on Saturday morning, for breakfast.  I followed the directions and reheated it in the oven at 350 degrees for 10 minutes.  Then I popped it out of the metal pie plate, and stuck it back in the oven, upside down, for another 5 minutes to crisp up the bottom.  I wish I had ice cream to go along with the pie.

Will Bake for Food - Seattle, November 12th, 2011

I'm very excited to be joining Seattle food bloggers for Will Bake for Food.