If you’re a wise person, you have declared this summer as the season of rosé (and hopefully caftan) season, much like myself, but there’s nothing wrong with wanting to switch things up…and that’s when you introduce rosé sangria into your life. The idea for this came about when Boqueria (a fabulous tapas mini-chain in New York and elsewhere) posted a recipe for a blackberry-centric sangria, and while I loved the ingredient list the actual recipe seemedd a bit…involved. So I borrowed some ingredients from their recipe and put my simpler spin on it and Michael has declared this to be the best sangria he’s had all summer.
Naturally, I need to share this with you. You should make it immediately, and that’s all I’m going to say about it.
makes 4-5 glasses of sangria (approximately)
- 1 bottle rosé
- 6 oz blackberries, rinsed
- 1 lemon, sliced
- 1/4 cup cachaça
- 3-4 sprigs mint
- Splash of St. Germain
- 1 TBSP of lemon verbena simple syrup (recipe here)
Take about half of the blackberries (especially any that may be softer) and muddle them in the bottom of a pitcher. Add the remainder of the ingredients to the pitcher, stir well to combine, and chill for at least two hours prior to serving.
Argentinian Ribeye Skewers with Chimichurri
I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More
Spinach Salad with Warm Bacon Vinaigrette, Prosciutto, and Valdeón
It’s been a while since I’ve recounted a week sabor de soledad, even though Michael has had several trips taking him all over the place in the last year or so. Two weeks ago he was in the fabulous city of Tokyo on a last-minute trip, and I have to say that I was pleased with the dishes I turned out while he was away. It’s funny—I’ve become more of a salad person over the last few years, but I’m never so prolific in making them until I’m on my own. I can only account the follow reasons as why I’m so Team Salad:
- Easy to scale down to one person.
- Cheese is often involved, especially the cheeses I love but only rarely indulge in.
- They are relatively fast dishes to prepare.
- Oh, I guess they are allegedly healthy too.
I feel like such a traitor to both Leslie Knope and Ron Swanson, but unlike fictional characters, eating vegetables on a regular basis is an unfortunate necessity.
Tomato Pesto over Gnocchi
I spent the last few days in Chicago visiting a dear friend, and those days were surprisingly warm. I was all ready to embrace the fall and I even packed two sweaters to combat against the wind tunnel effect, but they and the jacket I packed were completely unnecessary. It was sunny, and warm, and largely reminiscent of not only the last third of this past summer, but also of our time last year in Barcelona. Between Thursday and Friday, I walked all over Lincoln Park, and the Loop, and revisited West Loop which was the neighborhood I stayed in the first time I was in Chicago ever. As a belated housewarming gift to my friend I brought him an immersion blender, and ever since then I was kind of preoccupied with making my favorite tomato pesto because it always comes out better using that than the traditional blender.
If I also wanted an excuse to post this recipe again to tempt T into making it before the tomatoes are lousy, well, I’ll never tell. Read More
English Tomato Salad from Hawksmoor at Home (The Manhattan [food] Project)
In my continuing campaign
to prolong summer while it is still
summer and protect us from Fall Creep, I humbly submit this salad as evidence that it’s far too soon to be wishing for pumpkin lattes and fucking sweaters. This salad is
summer. It’s delicious and nourishing and it will not taste nearly as good at any other time of year as it does now, and therefore you should make it immediately. Incidentally, since today is the last Wednesday in August, it is officially La Tomatina
: a festival in Buñol, Spain that is essentially a town-wide tomato fight. Most of us can’t be there in person to participate in the festivities, so why not use it instead as an excuse to splurge on some fantastic heirloom tomatoes?
Strawberry-Basil Caipirinha with the first issue of Cherry Bombe.
OK, so I feel a little guilty. I’ve been sitting on these cocktails for most of the summer, but because I couldn’t write my way to a coherent blog post until now, these recipes have gone unpublished and therefore not enjoyed by anyone who hasn’t had the chance to hang out with us in the intervening weeks. But Fall Creep has started to rear its ugly head, so I need to share these post-haste before the it comes to wipe out what’s left of summer.
Let me be clear: I love the fall, but I HATE Fall Creep. Thanks to platforms such as Tumblr and Pinterest, people can indulge their desire for cooler weather practically year-round; unfortunately, CPG companies have realized that they can start pushing things like pumpkin-flavored lattes and Halloween candy even earlier than they ever thought possible as a result of said anticipation. It’s one thing when malls are decked out for Christmas before Thanksgiving–it is quite another when images of sweaters and pumpkins and dead leaves pop up on my feeds before the peak tomato season has even hit the Northeast. Tomato season is SPECIAL, you guys, and it is far too short to be passed over for fall-flavored syrups without a second thought.
So before you go and ruin the many weeks we still have left of summer with your fall cravings, may I suggest making at least one of these cocktails? I promise you won’t be disappointed. Read More
Bucatini con pesto trapanese/Bucatini with Trapanese pesto
It was with very mixed emotions I said goodbye to Michael a few Saturdays ago—I was off to Pennsylvania for some early-birthday celebrations with my family, while he was getting ready to head to England for a near-week-long trip. This wasn’t the longest he’s ever been away, but it is the furthest, and not having him handy when I was cooking, even remotely, meant that I was really on my own when it came to meal planning that week. And unlike the last time he was away for a long stretch, I wouldn’t have nearly enough time as I have in the past to plan my meals; after all, there was a Clásico to watch, and a barbell to lift, and groceries to buy on Sunday once I returned home from the Stamford train station. Fortunately, I was wise enough to ask for Made in Sicily for my birthday from my family, so I had a quiet ride on the Keystone to flip through its sizable pages.
It’s a pretty exhaustive tome on all things Sicilian that’s heavy on the vegetable, pasta, and seafood dishes, and it made me wish a few times at least that my birthday was a little earlier on the calendar so I’d have more time to take advantage of the many delicious tomato dishes on display. Other recipes definitely intrigued me until I realized the called for bottarga or uni (i.e. sea urchin roe), two ingredients that aren’t exactly cheap here in the U.S., but perhaps if I’m feeling particularly adventurous (and flush with cash), there may come a time to treat myself if only to try it in the future. I settled on a recipe that I had seen before, but never made from this book: a pesto trapanese that was exactly what I wanted: a fresh sauce made thicker by the inclusion of almonds and more refreshing with a healthy addition of mint. It may not need the processing I put it through via the blender, but I prefer a blended pesto over a very rustic one, and I loved how it coated every strand of the bucatini. Read More