Archive | Summer 2013

SARDINIAN SAUSAGE SPIEDINI

Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty […]

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THE STREET SWEEPER

1½ ounce Bulleit Straight Rye Whiskey ¾ ounce Cynar ¾ ounce Aperol 2 dashes orange bitters (I use homemade bitters, but Regan’s is very good) Herbsaint Legendre rinse Stir whiskey, Cynar, Aperol and orange bitters in a mixing glass with ice. Take Old Fashioned glass with big cube of ice and rinse glass and ice […]

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THE YEARLING

1 ounce Bulleit Bourbon 1 ounce Art in the Age Rhubarb Tea ½ ounce lemon juice ¾ ounce simple syrup 1 muddled strawberry Muddle the strawberry in a pint mixing glass. Add the other ingredients; add ice. Shake really well. Double strain through a fine-mesh strainer over fresh ice into an Old Fashioned glass. Garnish […]

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THE HOP DROP

1¼ ounce Denizen Rum ¼ ounce Marie Brizard Crème de Menthe White ½ ounce honey ½ ounce lemon juice ½ ounce Dolin Blanc 6 drops of Fire Eye Tincture, or 2 slices of habanero pepper (varying amount depending on desired heat) Shake with ice. Strain over fresh cubes in a Collins glass. Top with sparkling […]

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TOMATO JAM

Makes 8–10 pint jars or 16 half-pint jars This is a great way to use tomatoes that are a bit too ripe or that you buy as “leftovers” from farmers or markets. It requires more time to cook down the tomatoes to get the right consistency but this only intensifies that great tomato taste. And […]

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WILD ONION AND LAMBS QUARTERS PIZZA

Prepared or store-bought uncooked pizza dough 1 batch lambs quarters and walnut pesto (recipe here) Cornmeal 2 cups shredded mozzarella cheese (freshly shredded is best) Wild onions, washed and trimmed to 2 inches from bulb Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional) Preheat oven to 500°. Insert a pizza stone […]

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LAMBS QUARTERS AND WALNUT PESTO

1 cup lambs quarters leaves (can substitute spinach) ¾ cup olive oil ⅔ cup grated Parmesan cheese ⅓ cup walnuts 2 whole lemons, juiced 1 large garlic clove, peeled and minced 1 teaspoon sea salt ½ teaspoon cracked pepper Rinse and dry lambs quarters. Combine all ingredients in a food processor or blender. Pulse until […]

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Summer 2013 Table of Contents

2 GRIST FOR THE MILL 4 WILD PLATES Fresh, Local, Organic and Free—What’s Not to Like About Foraged Food? By Dana Nahai 7 FARM TO PANTRY Capturing the Seasons in a Jar By Lyn Deardorff 10 LIQUID ASSETS In the Mix: Three Signature Cocktails to Beat the Summer Heat By Dennis Malcolm Byron 14 THE […]

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