Check out this week’s Gears ‘n’ Grub. Margot Restaurant in Washington Heights!!
If you’re in the neighborhood, their food is amazing. Best peas and rice I’ve ever had. Also the nicest waitress I’ve had in a long time.
A classic gin cocktail. A great way to celebrate the cooler fall weather. You can add more gin if you like; I hear that that is fashionable these days.
80 pages. Full color. Perfect bound. 8”x8”.
Be sure to check out this week’s Gears ‘n’ Grub! This time, Roberta’s in Bushwick.
Pickled Mustard Greens
I’ll be doing these things (alternating with Gears ‘n’ Grub) over at the Village Voice’s blog now. So here’s a link! Go check it out.
Shiso (also known as Perilla or Beefsteak) is one of my favorite flavors. I was first introduced to it in the context of sushi/sashimi when I was in my mid-twenties, so don’t feel bad if you haven’t heard of it before. For cooking, it comes in two varieties, red and green. I tend to see the green variet more frequently. The red variety is what gives Japanese pickled plums its color. Its flavor is difficult to describe. Something minty/basily? Herby? I love it.
Weekend before last I couldn’t resist buying a large bunch of red and green shiso from my local farm/farmer’s market here in Red Hook, Brooklyn. When the guy rang up my items he asked me what I was planning on doing with it (his suggestion was scallops and shiso). I replied “experiment making drinks.” And here I am.
This shiso mojito is a refreshing change from the usual mint mojito variety. It’s perfect for summer days sitting in the sun. Or summer evenings with the windows open, listening to records. Or, if your summer is anything like it’s been here, sitting in front of the AC and cursing how hot it is. However your summer is turning out, this drink goes well with it!
Glazed Sweet Potatoes
Most of the recipes for glazed sweet potatoes that I’ve seen involve way too much sugar for my tastes. Sweet potatoes are already quite sweet! I’ve never understood why people cover them in excessive sugar because that just hides the already wonderful taste of the potatoes on their own.
In this recipe, I try to keep the sugar here to a minimum and only for the purpose of helping the potatoes caramelize at the end. I use butter because it adds a nice flavor, but you can always opt for olive oil. I usually make this with water, but I’ve used vegetable or chicken broth, too. Basically, this is a flexible recipe.
Sometimes if I want a change, I’ll add in some carrots to the mix. They go nicely together with the potatoes.
This recipe makes a quick and easy side dish for many different other dishes. As a result, it’s one of the things I cook most frequently.
I have put off making a recipe for this cocktail for a while simply because there are so many disputed variations! People disagree on many things, particularly fruit or no fruit. Me, I like the fruit. Orange and cherry muddled in. Sometimes I even use orange bitters to add more orange flavor. Some people use lemon instead of orange. And some people make it completely without fruit.
Instead of a sugar cube and water, feel free to use simple syrup. It will make the dissolving step easier. However, I find that the sugar dissolving is a good measurement for stirring the ice enough to melt/dissolve it and increase the water content of the drink.
Really, as long as the whiskey is good, whatever variation you go with is going to be good. It just comes down to figuring out what it is you like. I know my dad makes a very “untraditional” Old Fashioned that is quite delicious (and deceptively alcoholic!). Don’t let the fear of breaking tradition scare you away from experimenting!
Another great summer drink! Perfect for sunny days outside, maybe with BBQ?
Lemon or lime is a personal preference, and will also depend on what variety of gin you have. Experiment and see what you like best.
As for the egg white, omitting it is fine. But the addition of it really adds a nice depth and body to the drink. It’s up to you!