Candy Bar Dissection

From GtheGentleman.

Can you identify any of these?  I spot Almond Joy or is it a Mounds?

Lemon-Basil Fizz Cocktail

Remember when I made that basil syrup last week?  Well, my friend put it to good use and we had some Lemon-Basil Fizzes last night.

Here are the ingredients for a Lemon-Basil Fizz, serves 1:

-2 ounces basil syrup
-2 ounces gin
-Juice of one lemon
-Soda water
-Basil leaves for garnish

To make the basil syrup, place 2 cups packed basil leaves, 1/2 cup sugar, and 1 cup water into a saucepan, and bring to a boil.  Remove from heat and cover, let sit for 1 hour.  Pour basil leaves and liquid through a strainer, and store the syrup in the fridge.

To make the cocktail, pour in basil syrup, gin, and lemon in a cocktail glass.  Fill up with a few ice cubes, and then splash the top with some soda water until the cocktail is filled to the top.  Garnish with basil leaves.

We sipped on these as the water boiled for this Summer Zucchini Pasta.  Yum!

CSA Week Seven

YESSSS!  Cherries are finally here!  Here's what else I got in my CSA this week:

-Cucumbers
-Corn
-Parsley
-Basil
-Purslane
-Summer squash
-Garlic
-Peppers
-Cherries
-Melon
-Peaches
-Eggs
-Zinnias

Ahhhh!  What to do with purslane?  I found this Shell Bean Salad that may do the trick.
If you can resist eating some of the cherries, this Dark Cherry Crumble Cake with Cinnamon is delicious.
Or try this Dutch Baby with Peaches for breakfast this weekend.
These corn fritters are definitely on the list to make this week too!
This Green Beans with Parmesan Gremolata is perfect for all the parsley we got.
And if you want to use some peppers, try a Rick Bayless Salsa.  Ha cha cha.
Cucumber Cocktails anyone?  I am obsessed with cocktails this summer.

Vermont Cheesemakers' Festival

Last weekend, I got on a bus with thirty-some other people and traveled from Murray's Cheese in NYC, all the way to Shelburne, Vermont, for the Vermont Cheesemakers' Festival.  I had such an amazing weekend getting to know the fun and funny people from Murray's Cheese, as well as eating cheese (duh), and experiencing gorgeous Vermont for the first time.  It was the perfect weekend escape from the sweltering NYC life (it was 80 glorious degrees in Vermont on Sunday).

The Best Thing I Had In My Mouth - Bluebird Tavern

Photo from Bluebird Tavern.  Click here for link.

This past weekend I went on a little Whey-cation to the Vermont Cheesemakers Festival with the awesome crew at Murray's Cheese.  I won't get into details just yet, but I had to give a shout-out to Bluebird Tavern in Burlington, Vermont.  On Saturday night, the restaurant put on quite a feast for us, and their grilled bread with Vermont Butter & Cheese Creamery goat cheese and pickled blueberries blew my mind.  I don't even have a picture of it (so sad).  Hopefully, I will have pictures of the rest of the trip up tomorrow.

Kimchi Hot Dogs

On Wednesday night, I made kimchi hot dogs, which were totally inspired by Asia Dog and this guy.  Last week, with our napa cabbage and some kohlrabi, my friend made the kimchi, following David Lebovitz's recipe here.  The hardest part about the kimchi recipe, was finding the Korean chili powder.  Even in Korea Town, I had a hard time.  Fortunately, we stopped by M2M, near Columbia, and found it there.

CSA Week Six

It is officially delicious fruit season!  I got a lot of little jewels this week, but I will be honest - where the heck are my cherries?  I am dying for them!  Here is what I got from CSA this week:

-Corn

-Fennel

-Dill

-Lettuce

-Basil

-Arugula

-Onion

-Cucumbers

-Zucchini

-Summer squash

-Plums

-Peaches

-Blackberries

-Blueberries

-Eggs

-Zinnias and snapdragons

Last night I got right down to business, and made a few things I could keep for later use.  I am going out of town this weekend with Murray's Cheese on their Summer Whey-cation trip to the Vermont Cheesemaker's Festival.  There are only a few spots left, so if you are interested in joining, click here to check it out!

Banana-Blueberry Sorbet

This Banana-Blueberry Sorbet from The Perfect Scoop is a piece of cake.  Throw everything into a blender, chill, put in ice cream maker, and your done.  Sweet and refreshing, perfect for a hot afternoon.

The Best Thing I Had In My Mouth - The Taco Truck

On Sunday, I finally made it downtown to visit the High Line - Section 2.  It was actually pretty crowded and hot, so we ended up making a bee-line for The Lot On Tap, which is an a outdoor bar surrounded by various food trucks, with picnic tables in the center.

Carrot Orange Juice

No, it's not orange tempera paint, it is actually carrot orange juice.  It is so sweet and tasty, and the carrot kind of makes the juice creamy in this weird, but good way.  Hard to describe, but you should just try some!

Did you know that Sunday is National Ice Cream Day?  Thanks, Ronald Reagan!  The New York Times actually says it is Saturday, so let's just make is National Ice Cream Weekend.

CSA Week Five

This weeks CSA, there was a lot of green!

Here is what I got:

-Napa cabbage
-Broccoli
-Zucchini
-Kirby cucumbers
-Lettuce
-Basil
-Onion
-Blackberries
-Blueberries
-Eggs
-Zinnias

I have been getting into a pattern of making black bean tacos with the lettuce and onion, mixed with tomatoes, cheddar cheese, and tons of hot sauce, and blackberries for dessert.  It is just so easy, mindless, and tasty.

I am tempted to make the Broccoli and Pesto Tagliatelle again, but this Summer Zucchini Pasta looks even better.  This Lemony-Zucchini Goat Cheese Pizza looks pretty tasty too!  And making pickles for real this time!  I am even thinking of making kimchi with the napa cabbage.

I made a blueberry-banana sorbet and some blueberry muffins, which I hope to share with you soon, but this week I am sticking to Blueberry Kuchen.

Black Bean Dip Salsa

If you are looking for something simple to make for a barbecue, try this black bean dip salsa.  It is so easy, and definitely one of the first things to go at a party.  This has always been one of my favorite things my mom would make for us.  The key is to pick out a great salsa, which is half of the recipe.  You can make your own, or you can pick one out at the grocery store.   I have been enjoying Frontera Habanero Salsa, from Rick Bayless (of course).

The Best Thing I Had In My Mouth - Rosemary Jones

My friend made this Rosemary Jones for me this weekend.  Sweet, refreshing, and sophisticated.  You can make it too, just check out Design Love Fest for the recipe.  Definitely the best thing in my mouth!

Broccoli and Pesto Tagliatelle

Jamie Oliver's Broccoli and Pesto Tagliatelle was such an easy meal to make, especially when my friend prepped all the food before I got off work.  All I had to do was make the pesto, and drop everything in.  This recipe is hearty, fresh, and great leftover - hot or cold.  The secret ingredient is the potato, which makes everything creamy.  I love carb on carb action.  I will definitely be making it again.

CSA Week Four

I cannot believe June is already over!  And this short week totally flew by.  This is what I got in my CSA this week:

-Curly endive
-Kohlrabi
-Kale
-Tat Soi (Click here to learn more about Tat Soi)
-Beets
-Basil
-Cucumbers
-Zucchini
-Broccoli
-Blueberries
-Blackberries
-Eggs
-Sunflowers

Wednesday night I used some of my lettuce and made black bean tacos, and had the blackberries for dessert.  By the way, they were the biggest blackberries I had seen in my life.

Last night, I made Jamie Oliver's Broccoli and Pesto Tagliatelle, which I hope to share soon (good bye basil and broccoli).

Today my friend is making these McClure's Garlic and Dill Pickles with our cucumbers (click here and scroll down for the recipe).

Later this weekend, I am going to try the Clinton St. Baking Company's Blueberry Muffins.  Roast some beets, toast some walnuts, and toss together with some goat cheese for a warm salad.  And maybe make this Zucchini Cake with Crunchy Lemon Glaze, click here for the recipe.  I found a stir-fry recipe in Jamie's Food Revolution cookbook, that I might tweak to use the tat soi, and I am making this Kohlrabi Salad.  Geez there is so much to make...I am completely forgetting about the kale and orzo salad from Super Natural Every Day and what about the curly endive?  So much to do, and in a very hot kitchen I might add!

Confetti Systems Kitchen

I finally received my Confetti Systems garland (a big shout out to Fedex for being the worst delivery service known to man), and I hung it in up in the window of my kitchen into the living room.  I think it is so cute and festive.  Have a great Fourth of July!

Click here for my Bomb Pop recipe.

And don't these festive ice cream sandwiches look so fun?