Alpha Cook

How to Make Easy Pizza Dough (best recipe ever)

2012-03-12T13:42:00.002-07:00

This sounds like a big claim, I know, but it's true. Not only is the dough ridiculously easy to make, handle, and shape, it's also very, very tasty. So much so that we've been eating pizza about four nights a week (sometimes even for breakfast) since we've discovered the joys of easy homemade pizza dough. There is also a lot less guilt involved post-pizza--it's a lot healthier than take out pizza and you can control the amount of toppings and their quality.

A pizza stone is nice to have but not absolutely necessary—we've tried this crust on a pizza stone, a regular nonstick pan, and a cast iron pizza pan, and all three make a great pie. The regular nonstick pan will brown the bottom faster than the other two, so keep an eye on it if that's what you're using.

Easy Pizza Dough
adapted from a book called Pizza

makes about two 14 inch pizzas

3 cups all purpose flour
1 cup warm water
¾ packet yeast
3 Tbsp olive oil
about 1 tsp sugar
pinch of salt

1. Put the yeast in a large bowl, add the water which should be lukewarm, and let sit while you measure out the flour.

2. Measure flour into a separate bowl.

3. Add olive oil, sugar, and salt to the yeasty water, which should look cloudy at this point. Take a wooden spoon and stir the mixture together. While stirring, gradually add the flour until the mixture begins pull away from the bowl and is no longer too sticky to handle.

4. Turn the dough out onto a lightly floured surface, then knead in the remaining flour that you were not able to stir in.

the dough will nearly triple in size after it's done rising

5. Transfer dough to a lightly oiled bowl, cover with a dish towel, and let rise for about 1-1.5 hours (preferably in the warmest part of your kitchen).

That's it! Easy, right?

pizza dough is spread out and ready for toppings!

*When you're ready to use the dough, divide it up depending on the size pan you're using. If you want to save the other half or portion of the dough, place it in a lightly oiled bowl, cover with plastic wrap, and store in the fridge up to two days.

*Get the oven hot!! Preheat the oven to 475-500º and then stretch the dough out on your pizza pan or stone. When the oven is hot enough, bake off the crust for about 5-6 minutes, pull it out and add your toppings, return the pizza and bake for 8-10 more minutes. I often switch the oven to broil for the last minute or two of cooking to brown the cheese.

Stuff face with pizza. Repeat.

the Tea Tree Cocktail

2012-03-09T14:21:00.002-08:00

Last week I discovered some CA grown Bergamot oranges at Berkeley Bowl. They're in the sour orange category and apparently tend to pop up in late winter. I had never tried them before, or even seen them in a store, and because I'm obsessed with citrus they had to come home with me. If you're a fan of Earl Grey tea, then you'll probably love the flavor profile. The oils and/or citrus peel from the Bergamot orange are used to give the tea its distinct characteristics. As for using it in a cocktail...the upshot, an obscenely complex drink that's bright and balanced, the perfect aperitif. The combination of the bourbon and Bergamot makes you think black tea is actually somewhere in the cocktail.

the Tea Tree

1 oz Eagle Rare bourbon

1.5 oz Cocchi di Torino*

1 oz Bergamot orange juice

2.5 oz prosecco

zest/peel of Bergamot orange

Tools: shaker, cocktail strainer, wire strainer, champagne flute, zester or vegetable peeler

Shake the bourbon, sweet vermouth, and orange juice for about 15 seconds with ice. Double strain through a sieve or wire strainer and into chilled champagne flute. This is to remove any citrus pulp from the drink. Top off with prosecco, and add a healthy orange twist to the drink. The oils from the peel work nicely in place of orange bitters. Use a vegetable peeler for a thicker twist.

*Cocchi di Torino is an amazing Italian sweet vermouth. If you like Carpano Antica, you will want to pick up a bottle of this. Try Cask or K and L.

Caramelized Onions

2012-03-08T17:49:00.000-08:00

They may not be the most attractive looking condiment, but I assure you they are one of the most delicious. I like to add them to patty melts, cheeseburgers, hot dogs, and grilled cheese; you can even toss them in an omelet. Simple to make, the hardest part is keeping an eye on them to make sure they don't burn.

Caramelized Onions

2 large white or yellow onions, sliced into rings

about 2.5 Tbsp olive oil

1/2 tsp champagne vinegar (optional)

In a medium (preferably non-stick) pan heat the olive oil on medium high heat for a minute or so. Add the onion slices and cook for about 10 minutes, stirring occasionally. When the onion starts to turn a light or golden brown color, turn the heat down to low, and cook for about 25-30 more minutes, stirring them every once in a while to keep them from burning or sticking to the pan. Remove from heat and stir in the vinegar if you like a little extra pop. They can be served warm or at room tempertature

Roasted Brussels Sprouts with Garlic and Red Pepper

2012-03-02T16:49:00.002-08:00

This might be one of the simplest veggie side dishes I've made in a while, and it's a good one for garlic lovers. This recipe is a lightened version of an LA Times recipe that was adapted from Boon Eat + Drink in Guerneville, CA. We eat at Boon just about every time we visit Guerneville (sometimes twice), but this last visit left us smitten with their delicious, yet somewhat deadly Brussels sprouts dish that does not skimp on the oil. They flash fry the Brussels sprouts, so the result is crispy on the outside, tender on the inside. The LA Times roasts them, but still manages to use a bit more oil than I like to use at home. This version is light, citrusy, and has a few crushed cloves of raw garlic to really make it pop. For those of you who have a cast iron skillet or baking pan, I highly recommend you use it for this dish. While you pre-heat the oven, try leaving the cast iron skillet in to get it nice and warm. Very little prep, and easy to execute, you can make it just about any night of the week.

Roasted Brussels Sprouts w/Garlic and Red Pepper

about 1 pound fresh Brussels sprouts

1.5 Tbsp olive oil

½ tsp kosher salt

Dressing

1 Tbsp olive oil

2-4 cloves garlic, crushed (depending on how many vampires you plan on fending off)

.5 tsp red pepper flakes about

1.5 Tbsp meyer lemon juice

½ tsp kosher salt or sea salt

1. Pre-heat oven to 475°.

2. Soak the sprouts in warm water for about 10 minutes to rid them of any unwanted guests. Trim the ends and slice in half. If you have a lot of different sizes, leave the smaller sprouts whole so they don't cook too fast.

3. Toss the Brussels sprouts with oil and salt, add to a roasting pan or cast iron pan if you have one. Roast on 475° for about 15 minutes, turning them every 3-4 minutes. They should emerge tender, and lightly crispy on the outside.

4. Transfer to a bowl containing the dressing ingredients and toss well until the sprouts are evenly coated and serve warm.

A Few Reasons to Miss the South

2012-02-29T18:34:00.002-08:00

Hot dog from Texas Tavern.

Fried chicken, NC barbeque, grits, and biscuits. Chains like Bojangles and the Waffle House that you can find off pretty much any highway exit. Also, after driving in the Bay Area, getting on I-40 at any time except rush hour is like being on your own private highway with extra wide luxury lanes. But back to the food. Going back home for a visit for the first time in three years, I felt the need to make the most of the week. You can get a lot of great versions of southern food in CA, but none of them ever come close to the real deal.

Fried chicken, buttered biscuits, gravy, mashed taters, biscuits and gravy, southern style hot dogs, pulled pork, hush puppies, fried chicken biscuits, bbq sammies. Near death experience. Totally worth it.

After almost ten days of continuous eating, I smuggled five pounds of food back on the plane with me...in my belly. I was the proud parent of a healthy food baby (its name is Biscuit). And though none of my pants fit when I returned home and I needed a strict salad diet to ensure survival, I would do it again. The re-cap...starting in VA...

The Home Place
Catawba, VA

It's a restaurant operated out of a large country house in the middle of nowhere, it's only open Thursday-Sunday 4-8, and they ought to make you sign a waiver before tucking in. Here's the deal: you choose 1, 2, or 3 meats (fried chicken, ham, or roast beef) and they bring out sides (mashed potatoes, biscuits, slaw, stewed apples, apple butters, green beans, gravy). When you want more of an item, you ask the nice people to bring you some. They refill your sweet tea when it falls below the halfway mark. Eventually, someone asks you if you want dessert. It's somebody's grandma's southern home cookin'. My advice? Bring your largest pants.

4968 Catawba Valley Dr
Catawba, VA

The Texas Tavern
Roanoke, VA

It's a little divey looking joint in downtown Roanoke that you should absolutely check out. It's been around since 1930 so they must be doing something right. The counter is small and maybe seats 10-12 people, and the menu is short and basic. Get the hot dogs with everything, aka the fixins'. A very nearly pink dog, steamed bun, hot dog chili, chopped slaw, mustard, and onions. The hot dog chili is different from the regular chili that they also offer, just in case you were wondering what else to sample. They also have burger called the Cheesy Western, which comes with cheese (of course), pickle relish, and a fried egg.

114 Church Ave SW
Roanoke, VA 24011

Print Works Bistro
Greensboro, NC

Located in the Proximity hotel, this is the sort of place that makes me think I could survive moving back to NC. The menu looks to be somewhat seasonal, and is very reminiscent of the sort of “farm-to-table” dining that the Bay Area is nearly over-saturated with. They have a lot of American/Italian classics and comfort food. I highly recommend the duck confit sliders; the bacon, onion, and cheese flatbread; and the spaetzle with emmentaler. Everything we tried was amazing, and they have an excellent wine list, especially heavy in CA wines.

Proximity Hotel
702 Green Valley Road
Greensboro, NC 27408

Sunrise Biscuit Kitchen
Chapel Hill, NC

Okay, listen closely. Are you listening? SUNRISE BISCUIT KITCHEN!!!! Mmmkay? This is an institution. There is nothing like it in the world, and if you are in Chapel Hill and you are not planning on visiting this magical land of biscuit perfection, then rethink your plans. You drive up, order, receive biscuit, find spot to stuff face, feel the light biscuit bliss fill your soul with fluffy, buttery happiness. Best thing ever: chicken, egg, and cheese biscuit. Close second: bacon, egg, and cheese biscuit.

1305 E Franklin St
Chapel Hill, NC 27514

We love to stuff our faces at Cup A Joe in Chapel Hill. Coffee + Biscuit = Happy

The Pig
Chapel Hill, NC

Newish restaurant in CH serving up some que where the old BBQ Joint used to be (don't be sad, that place was never any good). The Pig makes me almost, almost want to move back just so I can eat there all the time, or at least until I reach Paula Dean status. House made hot dogs and pickles, classic BBQ plates, and wait for it...wait...PIMENTO CHEESE FRIES. Holy sh*t. If you are sharing, be prepared for a fight over those fries. The meat is not some factory farmed Smithfield ham thang—it is sustainable and hormone free, and that makes it even tastier! Pig, where have you been all my life? Why must you be so far away?

630 Weaver Dairy Rd
Chapel Hill, NC 27514

BBQ plate and cheese fries. Hot dogs already consumed.

Gardner's BBQ
Rocky Mount, NC

Carolina style BBQ, not glamorous, not trendy, just pulled pork and hush puppies. Sammiches wrapped in paper with the grease lightly visible. Checkered plastic table cloths. What more could you want? Well, apparently one of their locations has a buffet. It's best that we didn't find it, because I don't have a will written out, but maybe next time I’ll be more prepared. This is road food; get a sammich, drown in pepper vinegar, eat in the car so no one can see how messy you are.

841 Fairview Road
Rocky Mount, NC

Campari Popsicles with Prosecco

2011-12-29T13:28:00.000-08:00

I've never been particularly fond of Campari because I've always found it to be too bitter and without any depth. But this combination of orange, simple sryup, and lemon gives it just the right amount of zing in this bubbly drink. It's not exactly popsicle season, but these frozen nuggets are tasty and fit right in for fall and winter holiday festivities. If you don't have a popsicle maker/freezer you can also freeze the mixture in an ice cube tray for more visually appealing results. They're a good idea for parties or even a nice change from your usual mimosa at brunch. Also a good option for NYE!

Frozen Campari-sicles

1/3 cup Campari

1/3 cup simple syrup*

3/4 cups fresh orange juice

1/4 cup fresh lemon juice

1. Simple syrup: Bring 2:1 parts sugar and water to a near boil in a small saucepan, stirring until sugar dissolves completely. Let cool until room temp and measure out a 1/3 cup. Save the rest for another cocktail. (Store it in the fridge!)

2. Combine all ingredients, stirring well. Divide among popsicle molds and insert sticks and freeze until firm, OR divide into ice cube trays and freeze. For the recipe below I used silicone ice cube trays like this one.

*Note that adding any alcohol, such as Campari, will make your frozen treats softer than you might be used to!

For the cocktail:

Add two cubes of frozen Campari goodness (or break up about half of a popsicle) to the bottom of a champagne flute or coupe, top with Prosecco and serve immediately.

Holidays are for Drinking: Low Alcohol Cocktails

2011-11-19T14:53:00.001-08:00

Yea, you already know that Holiday Festivities = Imbibing of Alcoholic Beverages. We're going to be drinking a LOT. Some of us are going to need to pace ourselves with delicious lower alcohol cocktails so we don't fall asleep in the gravy boat or say inappropriate things at this year's holiday party. Here's a nice one to stimulate the appetite and refresh the palate. Make sure you get plenty of orange oil into the glass!

Alla Moda

2 oz Cocchi Americano

1/2 oz Punt e Mes

2 wide orange peels

Tools: double rocks glass, stirring spoon, vegetable peeler

In a double rocks glass, squeeze out the oils from the orange peel. Drop in the peel, fill with ice. Add the Cocchi Americano and Punt e Mes, stir for about 10 seconds. Squeeze in the other orange peel on top, then use as a garnish.

What is Cocchi Americano?
An aperitif style wine produced in Asti, it's similar to Lillet but with a bit more oomph! Crisp and citrusy, Cocchi Americano – like any other vermouth or aperitif wine – should be stored in the fridge after opening.

Bacon!

2011-11-17T16:39:00.001-08:00

I've been cooking a lot with bacon recently, or I should say, a lot more than usual. There will be recipes to follow in the next couple of weeks...but to get you ready for them, here are a couple of sustainable bacon recommendations for the NorCal folks who like their meat humanely raised. And of course, it's extra special tasty too. You'll be happy as a pig in mud!

What Does “Sustainable” and “humanely raised” mean in this conext?

It means the pigs were raised without the use of antibiotics and hormones, and that they're allowed to roam free rather than living their entire lives confined in a gestation crate. In the case of farms like Niman Ranch, it also extends to how the farmers treat the land the animals are raised on.

Black Pig Bacon

From the awesome chefs at Zazu in Santa Rosa, CA, this bacon comes from heritage pigs raised in WA at Pure Country Pork farm, the first sustainable hog farm in the US. (I included a link so you could see the bizarre family photo with cut n' paste piggies.) The bacon from Black Pig Meat Co. is dry cured with brown sugar, a process that takes 21 days and leads to perfection. It's finished off with a nice long applewood smoking. Go get some!

Niman Ranch

More readily available in the Bay Area and surrounding regions, this is pretty much my default bacon choice unless presented with something extra special like the one above. You can find maple and applewood smoked and bother are delicious. Go for the maple if you prefer and sweet and salty combo. Either way, you can't go wrong.

Or...make your own bacon with a tasty slab 'o pork belly from Marin Sun Farms!

Spicy Hash Brown Bird's Nest

2011-11-13T18:39:00.001-08:00

Brunch is my favorite meal ever in the whole world. Breakfast potatoes are my favorite brunch item. Add some runny eggs...perfect.

I have made a lot of breakfast potatoes, so I'll add that while soaking the potatoes isn't absolutely necessary, the difference between soaked and unsoaked taters is quite noticeable. Removing some of the starchy weight will make a lighter, slightly crisper batch of hash browns. I definitely think it's better this.

Spicy Hash Browns with Bird's Nest

4-5 medium potatoes, I used yukon gold
¾ cup onion, finely chopped
1 Tbsp olive oil
½ Tbsp butter
respectable pinch of red pepper flakes
¼ tsp cayenne pepper
1 tsp kosher salt
¼ tsp black pepper

4 humanely raised eggs

1. Wash and then grate the potatoes with the skins on. Soak shredded potatoes in a large bowl with cold water for at least 30 minutes. If particularly starchy, drain, rinse, and replace the water.
2. Drain the potatoes well. Meanwhile in an oversized skillet (that has a lid), heat oil and butter. Saute the onions until soft.
3. Add the red pepper flakes, stirring well. Then add the potatoes tossing and toss them with the onions. Add salt, pepper, and cayenne, and mix together.
4. Cook mixture on medium high heat, flipping the potatoes every five minutes or so. I recommend using a large spatula to make things easier. (The bigger the skillet you use, the less you'll need to do this. But make sure you have a lid that fits!)
5. Total cooking time before adding the eggs will be around 35 minutes. When you're satisfied with the texture of the hash browns, make four small holes so that you can see the bottom of the pan. Crack the eggs and gently deposit into the nests. Cover the pan and cook on medium-low heat for about 4-5 minutes, or until the whites are set.
6. Remove the lid, turn off the heat, and let the eggs rest for about 3 minutes.

Serve with a strong cup of coffee and a mimosa.

5 vodkas that all taste the same… and are cheaper than Grey Goose.

2011-09-26T14:19:00.000-07:00

Vodka drinkers are a funny lot. In contrast to imbibers of other spirits, the vodka crowd seems especially attached to a particular brand, with little interest in trying something new. So when you don’t carry Grey Goose (rolls eyes) for their vodka n’ cranberry, all hell breaks loose. Most of the time, they settle for Belvedere, or they really have to slum it and drink Ketel One. I always try to recommend something more affordable and up to par in terms of craftsmanship, which is typically something with a hard-to-pronounce name from Russia. Why pay 10 bucks for a spirit if you’re going to drown it in juice or soda?

A typical conversation:

Bar patron: “I’ll have a grey goose and diet.”

Me: “I’m sorry but we don’t carry Grey Goose. But I can recommend a similar vodka. We have Russian Standard or Hangar One…”

Bar Patron: Interrupts with a look of disgust “Fine, make it a Ketel and diet.”

Me: “Sure…but we also don’t have diet coke.” Smiles apologetically

Bar Patron: Murders me with their eyes

So here are my recommendations for vodka drinkers who want something good and don’t care about brand recognition. And you’ll have a ton of extra money left over to buy cranberry juice!

Russian Standard $22 for 750ml

They say it's the number one selling vodka in Russia! Need I say more? I once accidentally poured this for a Ketel drinker and they didn't know the difference. Mwahaha.

Tito’s Organic $18 for 750ml

Small batch vodka distilled in Austin, Texas. Works great in a Bloody Mary AND it’s organic.

Kirkland Brand Vodka $30 for 1.75L

If you see this in Costco, buy it! No, it won’t fit in your liquor cabinet, but it makes a great conversation piece. I suspect it’s just Belvedere with a different label. They practically give it away.

Svedka $12 for 750

It’s cheap and it tastes like…vodka!

Sobiesky $12 for 750ml

Tastes just like…Svedka! Oh, and the folks in Poland love it.

*Be advised, these are recommendations for vodkas that I find similar to each other. I’m not saying that Ciroc tastes just like Ketel One. I’m not delving into the nuances of rye vodkas vs. potato vodkas. Don’t get your trousers in a knot, vodka drinkers, I’m just here to help!

Tart Plum Jam

2011-09-19T13:25:00.000-07:00

In many parts of California, plums are still a fairly common sight at this time of year. The rest of you might have to wait until next year for this one. Using small tart plums from what started out as the “mystery” fruit tree in our yard, we made a tangy jam that resembles more of a marmalade in flavor and texture, without the citrus of course. This recipe uses powdered pectin to reduce the cooking time, which I think is probably good for first time jam/jelly makers. Just make sure you follow the directions below and completely dissolve the pectin before adding the sugar or the texture will not be ideal, which I would loosely translate to “just plain nasty.” And nobody wants nasty jam on their english muffin.

Tart Plum Jam
makes about 10 (8oz) jars

about 8 cups of pitted tart plums, skins left on
1 package powdered fruit pectin
about 7 cups white sugar
2 Tbsps orange liqueur (I used Leopolds Brothers)

1. Combine the fruit with a half cup of water and bring to a soft boil, then reduce heat and cook gently until plums are soft. (5-7 minutes)
2. Stir in 2 Tbsps orange liqueur.
3. After the plums are soft, add the pectin and stir with a whisk until dissolved. Bring mixture to a boil.
4. Once at a full boil, add the sugar. It’s best to have the sugar pre-measured into a separate container so you can add it all at once. Then return the mixture to a rolling boil that cannot be stirred down, and boil for 1 minute. Remove from heat.
5. Ladle the warm/hot jam into sterile jars for canning or the container of your choice. For more info on canning check out the Ball Complete Book of Home Preserves or to process in a simple hot water bath, go here to an older post.

Late Summer Ratatouille

2011-09-05T17:06:00.000-07:00

About the only thing that really emerged from our raised bed this summer was a heckofalot of zucchini and some yellow crook neck squash. No vine-ripe tomatoes this year in our East Bay garden; between the cold summer and late start with the seedlings, we have some funny looking green tomatoes that will soon be fried and introduced to bacon. So with all the squash and zucchini piling up, I made use of the bounty of cheap heirloom tomatoes at Berkeley Bowl, and threw them together to make a simple, hearty ratatouille. This version is cooked in a pot, not baked, and the result is more like a veggie stew, with plenty of tomatoey liquid to accompany whatever you choose to serve it over. Polenta is always good, but this time I ladled it over some mini tortellini with great success. I also recommend a light grating of Parmesan cheese right before serving.

Summer Veggie Ratatouille

about 2 lbs heirloom tomatoes
about 3 lbs summer zucchini and squash, cubed
1 medium onion, coarsely chopped (I used a mix of red and white)
4-5 cloves garlic, diced
¾ cup water
¼ cup white wine
splash of fresh lemon juice
kosher salt
fresh black pepper
2 inch sprig of rosemary
about 3 Tbsps olive oil for cooking

1. In a large pot, bring water to a boil. Add the tomatoes and remove after 2 minutes. Let them cool, then peel and remove seeds and stems. Coarsely chop.
2. In a medium pot, saute the onion in olive oil (about 1 Tbsp should do). When the onions are soft, add the garlic and cook for about 2 more minutes. Then add tomato, white wine, a pinch of salt, and the water. Cover and let simmer for about 15 minutes.
3. Meanwhile in a medium sized skillet or pan, saute the squash and zucchini. Cook for 7 minutes, adding a generous pinch of salt, black pepper, and a squeeze of lemon when almost done. Set aside.
*The yellow tomato pictured was firm and hard, so I didn’t bother peeling or deseeding it and just sauteed it with the rest of the veggies.
4. After the tomatoes have cooked 15 minutes, add the veggies and stir well. Add the rosemary sprig, cover and let simmer gently for about 15-20 minutes, or until veggies are as tender as you’d like. Remove lid and simmer for another 10 if you want to cook off some of the liquid.
5. Serve over polenta, couscous, or pasta of your choice.

Sweet and Spicy Mango Salsa

2011-07-11T17:02:00.001-07:00

As we know from Seinfeld, salsa is the number one condiment in America. Why? Because people like to say…salsa. And also, it tastes good. This sweet and spicy mango salsa uses Fresno and scotch bonnet peppers. It’s great on tacos, especially with pork, and of course it makes a nice companion to savory salsas when snacking on chips. Adjust the amount of heat in the recipe if you like; the proportions here are for a medium-hot salsa.

Mango and Scotch Bonnet Salsa

2 large ripe mangos, peeled and diced*
½ cup red onion, chopped
¾ scotch bonnet** pepper, seeded and finely chopped
½ Fresno chili, seeded and finely chopped
¼ cup cilantro, chopped
juice of one small lime (about 1 oz juice)
pinch of salt

I find it easier to get the peppers at the right size by using a small food processor, but everything else gets chopped by hand. Mix all ingredients in a bowl—chill if desired, but the flavor is better at room temperature.

Beta Wife displays her impressive, mango-slicing craftsmanship

*A tip from Beta Wife: For a super easy way to peel & dice a mango, slice the unpeeled mango in half lengthwise, just skimming the pit. Then with each half still in its skin, cut the mango into cubes; cut through the fruit, but stop just short of the peel. Turn the mango inside out, and gently cut the flesh from the peel.

**The scotch bonnet is pretty damn hot—it’s related to the habanero, but has more flavor than heat.

Summertime Drinks: Strawberry Tequila Cocktail

2011-07-08T13:21:00.000-07:00

Here's something to do with that delicious strawberry infused tequila you just made (or are about to make!). For this recipe I infused a reposado tequila rather than a silver for a bit more depth. A nice backyard refresher, this is a simple cocktail for margarita lovers. It contains one of my new favorite things in the world, Cocchi Americano. Cocchi is a zippy Italian aperitif that gives Lillet a run for its money. I suggest you get a bottle ASAP!

Cocchi La Fresa

1.75 oz strawberry tequila

.75 oz lime juice

.5 oz Cocchi Americano

.25 oz agave syrup*

Shake it hard for 10-15 seconds. Strain onto fresh ice. Garnish with a slice of strawberry or a lime wheel.

*mix 1/2 parts warm water to 1 part agave nectar, stir until dissolved and let cool.

And yea, I know I'm terrible at naming cocktails.

Homemade Kumquat Cordial

2011-05-23T17:46:00.000-07:00

A couple of weeks ago there was an interesting little article in the New York Times on the history of lime cordial and the definition of a proper gimlet. Obviously, there was discussion about that bright green abomination called Rose’s, which has certainly seen better days. Shelf stable through the apocalypse, this is about the only ready-made lime cordial available on the market, which presents a problem for those seeking out a “proper” gimlet, one that simply consists of lime cordial and gin or vodka. But you can read the article for more details. The writer offered up his recipe for a homemade “raw” cordial using fresh juice and zest. The first thing I did after reading it was head to the store for some limes, but I got distracted by the huge bin of kumquats in the citrus area. I still got the limes, which later funded a few delicious margaritas, but I decided to experiment with kumquat cordial instead.

Overall, I was pleased with the results, which take a couple days to achieve. By combining superfine white sugar, kumquats, and a little white rum, I ended up with a pleasantly tart, tangy and sweet cordial that works well in cocktails. The recipe below is for a test batch size of cordial, which if you're not entertaining, is probably reasonable to make cocktails for two people throughout the week before one loses interest and moves on to another project. Feel free to multiply it as you see fit.

Fresh Kumquat Cordial

about 20 kumquats, rinsed
½ cup super fine sugar*
2 oz white rum, I used Cruzan

Slice the kumquats into small pieces, or into thirds. Cover with superfine sugar and the rum. Agitate the mixture and then place in the fridge for two days. On day two, take a muddler and mash the fruit well. Put the mixture back in the fridge. The next day, pour the contents into a blender, pulse a few times, then strain out the solids. Refrigerate and keep up to three weeks.

*Save yourself some money and make your own superfine sugar. Put regular white sugar in a food processor and zap it until it reaches the consistency you’d like.

Kumquat Gimlet

2 oz gin (or vodka, if that's how you roll)
1 oz kumquat cordial

In a cocktail shaker filled with ice, shake about 10 seconds. Double strain into a chilled cocktail glass. Garnish with a kumquat slice floating in the drink or a kumquat on the rim of the glass.

the gimlet!

The C Monster

1.5 oz white rum
.5 oz Veev Acai liqueur
.5 oz kumquat cordial
.5 oz fresh grapefruit juice

In a cocktail shaker filled with ice, shake shake shake, about 10 seconds. Double strain into a chilled cocktail glass. Finish off with a grapefruit twist or no garnish.

The Rye Whiskey Craze and Rye Reviews

2011-05-22T15:14:00.000-07:00

After starting to make a comeback about five or so years ago, rye whiskey has become an extremely popular spirit. I think it’s safe to say that in the Bay Area it’s more popular than ever, and most “serious” bars have at least one rye based cocktail on their menu. More and more distillers are releasing a rye whiskey, and plenty of popular old standards are getting harder to find. Just try getting your paws on a bottle of Rittenhouse 100 or Russell's Reserve right now. Not as easy as you'd think. Here are a few good ones to try if you can't get your favorite brand right now.

Bulleit Rye, Kentucky

When I heard that Bulleit was releasing a rye, I was super excited. The verdict: not bad, not great. Serves its purpose as a decent mixing spirit, much like their bourbon. It's a solid product, but not remarkable. It won't change your life or anything, but it beats having to settle for a bottle of Old Overholt.

$25

High West Rendevous Rye, Utah

From the Utah distillery High West, it’s a blend of their 6 yr and 16 year old rye whiskies. It's spicy and well balanced and definitely makes a great cocktail, but it's a good sipping rye too. One of my favorites, though it's a bit on the pricier side when compared to some of the others. Worth the money in my opinion. They've also just released a double rye that I haven't had the chance to try yet, and it's about $15 cheaper.

$50-55

Redemption Rye, Kentucky

Fairly new on the market, and it's made with 95% rye. It has a bit more character than the Bulleit Rye, and I like that it has a slightly higher proof (92) and can stand out more prominently in a cocktail. They also make a Bourbon called “High-Rye” with 38% rye in the mash-bill—haven't tried this one yet but it sounds interesting.

$26

Whistle Pig Rye, Vermont

The splurge bottle. I sampled this at SF Whiskey Fest in the fall, and boy was it good. I've been meaning to grab a bottle, but sometimes it's hard to find the excuse to spend $ on (yet another) bottle of whiskey. Savory, spicy, and very satisfying. Whistle Pig stands out because it's 100% rye AND 100 proof, and they've aged the whiskey for 10 years. Well worth seeking out for your collection.

$70

Nicasio Square Cheese

2011-05-14T13:12:00.000-07:00

Time to try a new cheese! This tasty cow’s milk cheese from Nicasio Valley, CA is a bit like Taleggio, but milder and firmer. It has a washed rind (my favorite) and it’s aged for 30 days—even better, it’s made from certified organic milk. Nicasio Valley Cheese Co. cows derive most of their diet from grazing in the pasture, and they’ve even rented some of their fields out to Marin Farms to let them raise free range chickens. In turn, the chickens aerate the cow pastures and eat up those pesky bugs. As far as I know, this cheese is currently only available in California, so if you live in the state, go out and get some!

Nicasio Square Cheese, from Nicasio Valley Cheese Co. is available HERE. I usually get mine a Berkeley Bowl.

Stank Meter: 4

1-snooze 2-mild, but not boring 3-has a flavor 4-mild hint of stinky 5-now we’re talking 6-next stop, stankville

Creamy, Crunchy Chicken Salad

2011-05-11T11:34:00.001-07:00

This is a good picnic food item, but it’s also good to make a batch for dinners during a busy week when there’s not much time to cook. My favorite way to eat it is on some warm sourdough bread, although it’d make a great wrap filling too. For variety, try crumbling a little blue cheese on top before serving it.

Crunchy Chicken Salad

about 3 cups grilled chicken breast, cubed/chunked
2-3 stalks celery, diced
1 medium apple, cored and diced
¼ cup onion, grated
¼ tsp freshly ground black pepper
1 scant tsp white vinegar
1 scant tsp white sugar
½ cup low fat mayo
½ cup sour cream
kosher salt, to taste

Add chicken, celery, apple, onion, black pepper to a mixing bowl and stir. Next, add vinegar, sugar, mayo, sour cream, and salt. Mix until all ingredients are well integrated. The salad should be creamy, but not too heavy.

If you’re making a large batch for later, know that the salad starts to lose some of its zing from the vinegar after the second day, but still tastes great and stays crunchy even on the third day.

Cinco De Mayo: Margarita Time!

2011-05-05T14:00:00.001-07:00

Here’s a simple margarita recipe for your Cinco de Mayo celebration that uses just three ingredients. That means use the good stuff. Don’t try this with Cuervo; in fact, if you were going to drink Cuervo, get off my blog. (Oh just kidding, come back here so I can properly shame you.) I got this particular recipe from a Partida tequila rep who served it up rather than on the rocks. It’s about the only way I’ve been drinking my tequila at home for the last six months. Salud!

Margarita

1.5 oz Reposado tequila
juice of one lime (about 1 oz)
1-1 ¼ oz agave syrup*

Shake all ingredients with ice for about 10 seconds. Strain and serve in a chilled cocktail glass. Float a lime wheel for garnish.

Agave Syup

1.5 parts Agave nectar : 1 part water

Combine agave and water, warm until dissolved. Let cool. Chill leftover syrup. I used (light) blue agave nectar from Trader Joe’s, but you can also usually find it at places like Whole Foods. Usually next to the honey.

Tequila Recommendations: Centenario, Partida, or Cazadores

Snack Review: Puerto Morelos Edition

2011-05-04T13:51:00.001-07:00

"take-away" snacks from Posada Amor

Here's the part where I really get bummed about that damn camera breaking. I wish I could show you the pastry truck and the corn cart, but alas, our little camera gave up on us. There's some tasty street food to be had in Puerto Morelos. Two things in particular are worth seeking out, and by that I mean ferociously stalking the vendor.

The Corn Guy: Esquites

Look for his cart in the late afternoon throughout the evening. He's got corn on the cob, dressed with mayo, lemon juice and cheese. And he's got esquites! It's basically the same deal but it comes in a cup (the corn is cooked in some kind of broth) and it's topped with lemon juice, mayo, cheese, and some other seasoning I can't recall. Deliciousness!

The Pastry Truck!!

Worth chasing a few blocks, trust me. You can find the pastry truck driving through the square in the evening (around 7:00 is a good time to keep an eye out.) It's a white panel van—the type one might typically want to steer clear of if it circled through some American suburban neighborhood—but this van is filled with tasty Mexican pastries! Flag down the driver and he'll stop to sell you some. They're amazing, and super cheap too.

Recommendations:
-Coconut cake!! Filled with pudding. Sooooo good.
-Ham/cheese/jalapeno sweet bun. Sounds weird, but it's salty-sweet magic.
-Anything with custard.

Casa Martin

If you need snacks or you're staying in a place with a kitchen and need groceries, this is the largest market in town. We cooked breakfast in the mornings, so we usually picked up eggs, cheese, and bread/tortillas from Casa Martin. And just to warn those of you unfamiliar with the metric system...if you want to order from the deli counter, get familiar with kilograms.

thank you for the cheese!!

I checked in on the wifey who was ordering some cheese: “How much should we get...it's in kilograms” She seemed somewhat on the verge of panic. “Kgs?” I asked. “Yes, Kgs,” she confirmed. I too began to panic. “It's {Kg} got to be something close to a pound, right? Just get like, half a Kg.” Wrong. Apparently 1 Kg = 2.2 lbs. And let me tell you, that's a hell of a lot of queso fresco, even for cheese lovers. Fortunately, the very friendly cheese lady spoke some English, and was nice enough to cut the half Kg into another half for us. She also laughed at us a little. And she was nice enough to let me take her picture before we left.

Other Casa Martin Snack Recommendations:

Donas-yes, they are tiny packaged donuts coated in powdered sugar. They're made by a company called Bimbo, something like the Mexican version of Hostess. I'd say we ate a pack about every other day.

Submarinos-kind of like Twinkies, but with more vanilla. They also make them in chocolate, but I think the vanilla ones are the way to go.

Puerto Morelos: Just Another Reason to Win the Lottery

2011-05-02T17:28:00.000-07:00

The wife and I recently took a vacation—for those of you who need a refresher, a vacation is that thing where you take days off work and leave for someplace restful, or possibly someplace offering adventure. Preferably a remote location where you are impossible to reach, and it would be plausible that you fell victim to a shark attack or local coup, thereby allowing you to fake your death and establish a new identity somewhere Citibank can never find you. But I digress.

We spent our vacation of ten days in Puerto Morelos, a little fishing village outside of Cancun. To sum up the trip in one word: AWESOME. There was snorkeling, food, tequila, sun, coconut palms, and general feelings of contentment. When we told people we were going to Mexico for vacation, most of the responses went something like this “ohhh, that's dangerous” and “be careful!” —of course, considering that we live in Oakland, I found their reactions kind of funny. As expected, Puerto Morelos was not the kind of place you have to worry about losing your head or fingers, or getting kidnapped and winding up in a ditch, although you may fall prey to sunburn or jellyfish stings. Puerto Morelos is not gangsta, don't worry kids. Just bring plenty of Pepto and suncreen and you'll be okay.

First thing you should know if you're going to visit...Puerto Morelos is an expat town. Aside from the fishermen, snorkel guides, and some of the shop workers, everyone there is from somewhere else. Argentina, Uruguay, France, Germany, Spain, Canada. So if you were expecting a parade of tacos and horchata, think again! Most of the restaurants in the square have pasta or pizza on the menu. If you're looking for Mexican cuisine, you still have a good number of options, but they aren't as numerous as one would expect.

Puerto Morelos Restaurant Recommendations:

Al Chimichurri

If you get the chance to eat out at only one place in the square, this Uruguayan restaurant should be your place. We ended up here on our first night exhausted from flying and having pulled an all-nighter. Blood sugar was low, but we lucked out when we finally just picked a spot at random. Not as touristy as some of the other spots, they have amazing empanadas and grilled meats, as well as very tasty pizzas cooked in their woodfire oven. Grilled meats come with a bed of fresh salad. They also have an amazing housemade hot sauce that is great on...well, everything. I think we ate there 4 times in the 10 days of our visit. I wish I could go there right now! Be advised it's a popular place on weekend nights, but they stay open late. When it gets busy, they pull tables out onto the street. They also serve beer and wine.

delicious empanadas and pizza (half-eaten) at Al Chimichurri
Posada Amor

Right across the street from Al Chimichurri, they're a hotel restaurant with a confusing menu. The food was good, but we almost didn’t stop because the menu looked like it was geared more to tourists. We had the chicken mole—very different than anything I've had. It was on the sweeter side and maybe had tamarind in it. It was tasty, and I ate every bit, but maybe not everyone's cup of tea. The fried chicken tacos... or, I should say... fried, chicken tacos were yummy. They served us chips and pico de gallo while we waited for our food. Also, they have margaritas and daily fish specials (it is a fishing village after all). Best thing: we were looking for snack food to munch on back at our rental house, and our server (also the barman next door) hooked us up with to-go chips, salsa, and guacamole.

Qué Hora Es? (aka, The Bar)

The bar next to Posada Amor translates to “what time is it?” and I believe it's a separate business with some overlap in owners. It's a fun place to grab a drink or three before heading home and passing out. We drank our share of Cuba Libres—and drank them out of their Havana Club rum on the first night, I'm afraid. Local expat crowd, nice fellows albeit a bit odd. We speculated a few might be ex-cons (bank heist circa 1980) and one once-famous rock drummer hiding from alimony payments. Extra bonus points for having geckos hanging out on the roof and walls. You'll want to chat with Manuel, one of the bartenders there who also works at the restaurtant and hotel next door. He's almost an expat himself; a fellow from North Mexico who took off to Ireland for six years and now sounds more Irish than Mexican. He's got plenty of interesting stories, and he also makes a mean Margarita.

Doña Triny's

We got this recommendation for Mexican cuisine from a local who did not steer us wrong. Tasty breakfast and dinner, very friendly service (they're clearly family owned and operated), and damn good margaritas. Maybe a little too good. They have a special that I suspect they run pretty much all the time, 2 margaritas, chips and guacamole, for 100 pesos. In dollars, it's less than 10 bucks, and compared to SF/Bay Area prices, that's like, FREE. Seriously. Major culinary highlights: enchiladas, chile rellenos, and sopes!!! For breakfast the huevos rancheros, and if you've never tried chiliquiles, you should. Eggs over what can best be described as “soft” tortilla chips. The salsa verde also may contain some sort of addictive substance. I highly recommend that and any other green sauce they have. They’re also located right on the square (next to the bookstore Alma Libre,) so it’s a great spot for people watching.

the breakfast menu at DT's--what in the heck are "divorced eggs"?

Just Released: No. 3 Gin

2011-05-01T14:11:00.000-07:00

In March I had the oppurtunity to attend the No. 3 gin launch at SF's Bourbon and Branch. In short, lots of industry types locked in a small space with plenty of gin cocktails (and yes, this was before my self-imposed rule that I can no longer consume gin in public.) The gin itself is labeled as London Dry Gin and the recipe is from London's Berry Bros & Rudd (partnered locally with Anchor for release in CA), although it's actually distilled in Holland. The No. 3 boasts using only three fruits and three spices: juniper, orange, and grapefruit; angelica root, coriander, and cardamom. Tasting it straight, you'll get a blast of citrus and juniper, with a dry peppery finish.

The folks behind the bar at B&B mixed up some mighty good French 75's, martinis, and Negronis. My bartender, whose name escapes me, kept me well hydrated, preventing any drunken gin-related debacles. I'm typically not a huge Negroni fan (at least not with Campari), but B&B makes a darn good one. A few nights ago I used the No. 3 gin to make a Negroni with Gran Classico bitters, and it was amazing. For folks in the Bay Area, you can find the No. 3 at Cask or K&L Wine Merchant for about $40-44 a bottle.

Brand: No. 3, Berry Bros. & Rudd

Style: London Dry Gin

Tasting Notes: citrus, juniper, coriander, pepper

Good Place to Start: martini w/ lemon twist

Average Bottle Price $40

When To Say Goodbye: The Expiration on Wine and Vermouth

2011-03-27T18:51:00.000-07:00

Today’s post is more of a public service announcement, and if you’re already aware of the following information, feel free to pass it along to a friend or family member who may still be in the dark. You can send it under the guise of an “interesting article about bottle stoppers.”

For those of you who don’t know it, wine actually does go bad! It’s not like that dusty bottle of Jack in the back of your pantry. As soon as you pull the cork (or twist the cap) and air is introduced to your juice, the clock starts ticking. A couple of non-wine drinkers gifted us some wine a few months back after a party they’d had. It was very kind of them, however a couple of days later, they said, “hey, we found some more wine, do you want it?” I never say no to free booze, so of course the answer was yes. But what they had were half-full bottles of wine that had been open for at least a week. I had no choice but to accept the wine with thanks and later pour it out in the sink. So sad.

Oxidation is defined by The Oxford Companion to Wine as being a “wine fault resulting from excessive exposure to air.” If at the end of the night you fail to finish the bottle of wine, which I must admit is seldom a problem in this household, then you’ll want to protect it as much as possible from oxidation. You can do this by putting the cork back in the bottle, or use a fancy little wine stopper. Now I’m not going to get overly technical, so let me just say that after you put that stopper back in, your precious wine has about 24 to 48 hours to live. Personally, I think that whites hold up a little better than reds—they seem a bit more forgiving. Storing your opened wine in the refrigerator also slows the oxidation process, but for reds, you’ll need to remove the wine hours before drinking so it can warm up. (I almost never refrigerate red wine because I can never remember to take it out of the fridge until I want a glass.) If you haven’t finished off the bottle by the next day, it’s time to decide: cook with it or throw it out.

It’s also important to understand that air is not always the enemy, and in fact when a bottle of wine is first opened, a little air is actually good for your wine. Most wine has been stuck in the bottle for at least a year and sometimes many years; it often needs a little time to open up in the glass. This is true for both reds and whites, and you’ll notice that both the aroma and taste will change the longer the wine is in the glass. But that’s another subject altogether…

**Another important thing to keep in mind: vermouth!! People, vermouth is just fortified wine. Bad vermouth can ruin lives, so don’t take risks. After opening, all vermouth should be stored in the fridge. This goes for Lillet and Cocchi too. I think it’s fair to say that stored properly with a secure stopper, you can keep your vermouth for 3-6 months. Why am I stressing this? Alpha Dad has a 20 year old bottle of dry vermouth he opened…20 years ago. It was sitting in the “wine cellar.” Try imagining my look of horror. I had a customer recently in the bar who was telling me that she didn’t care for Hangar 1 vodka. I asked her what she disliked about it, since it’s about as clean and neutral as they come. She then told me about a martini she had at another bar that was made with Hangar, and that it tasted just like dirty socks. I pulled the bottle down to let her taste it again, and assured her it was no fault of the vodka, unless it had in fact been infused with actual dirty socks. The vermouth, which had clearly spoiled, was to blame for the skunkiness in her cocktail. Lesson learned.

Bottle Stoppers

Bottle stoppers aren’t absolutely necessary; you can always put the cork back in the bottle. But for screw top wine or storing vermouth for a while, they can be handy.

Vacuum Pump

The wine vacuum pump is supposed to remove most (but not all) of that pesky oxygen from the bottle, slowing the process of oxidation. Just put the stopper in and pump out the air. I’ve also heard people say that it also sucks out some of the character from the wine. I rarely use it, but if you consumed more than half the bottle, this can be helpful. Try looking at places like BevMo! or other wine shops.

Vacu Vin brand $9.99 for set

The Rabbit

Inexpensive and simple! I like this one a lot, because of the little rubber thingies that help it stay put and also make a better seal. Usually come in packs of two for those of us who misplace things. You can find them on Amazon or Cost Plus World Market.

$6.99 for two

Jo!e Expanding Stopper

This one is my favorite. When you pull the top down, the rubber on the bottom expands, creating a seal. I’ve used this one for resealing larger bottles of beer and, despite the warning not to, bottles of sparkling wine. Also available at Amazon or Cost Plus World Market.

$1.99-$2.99 for one

Mixology Monday: Some Like It Hot!

2011-02-28T22:00:00.000-08:00

It looks like this is my first Mixology Monday since February of last year. So sad. I will make myself feel better by making a toasty, warm beverage with booze in it! Nancy at Backyard Bartender has chosen the theme “Some Like it Hot” to battle chills of February. I decided to adapt one of my favorite winter beverages, Bull’s Milk, a cocktail whose name is more than a little off-putting. Despite the moniker, it’s delicious and perfect for cold weather (and for brunch!)

Bull’s Milk

1 oz dark rum, I used Gosling’s
3/4 oz cognac, I used Hennessey
6 oz warm vanilla milk*
1 scant tsp grade A maple syrup
freshly grated nutmeg

Pre-heat a mug or heat-proof glass. Add rum and cognac to mug. Prepare vanilla milk as directed below. Stir the maple syrup into the milk, and add to the booze in the glass. Top with fresh grated nutmeg.

*In a sauce pan, warm the milk over low heat with a piece of split vanilla bean. Use about 1.5 inches of vanilla bean per 6 ozs of milk. Be careful not to scald the milk, stirring often until it reaches the desired temperature. For a drink with more texture, try using a little battery operated milk frother that results in foam similar to steamed milk.

Superfood Soup: Cream of Broccoli

2011-02-27T16:06:00.000-08:00

If you don’t usually like to eat broccoli stems (ewwww!) then this recipe is a great way to make use of them. It’s also full of vitamin C and other good stuff. Make a big batch and freeze some!

Cream of Broccoli Soup

1 Tbsp olive oil

1 medium onion, chopped

3 celery stalks, chopped

about 2 lbs broccoli, including stems

4 cups chicken or vegetable stock

1 to 1.5 Tbsp butter

1 Tbsp all purpose flour

1 cup milk

1 tsp freshly ground nutmeg

¼ tsp freshly ground black pepper

salt to taste

1. Cut the broccoli stems and florets into manageable pieces; keep in mind that you’ll be puréeing the soup later.

2. In a large pot, sauté the onion and celery until just tender, about 5 minutes.

3. Add the broccoli pieces and veggie stock, cover and simmer for 10-15 minutes (until broccoli is tender).

4. Remove from heat; when the soup is cool enough, blend (using a blender or food processor) in batches until smooth.

5. Meanwhile, in a separate pot, melt the butter and stir in the flour and milk. Use a whisk if needed to remove any lumps. Stir in the puréed soup and bring to a simmer, adding the nutmeg and pepper. Salt if needed, and serve.

*The purpose of step five is to thicken the soup. However if you have wheat allergies or just don’t want the extra butter, try blending a potato into the soup instead, or leave out the thickening process altogether. The soup will be thinner, but it still tastes amazing!