Cucumber Gin Rickey

Summertime calls for outdoor cocktails. Light, yummy, delicious cocktails and boy does this Cucumber Gin Rickey have you covered! It's refreshing and with the cooling effect of cucumber it's a great drink for these hot summer days. And it has been HOT lately! Find shade and these ingredients and get on it. 

Cucumber Gin Rickey

Fridge:

6 quarter inch thick slices of cucumber, extra sliced for garnish 

6 mint leaves, extra for garnish 

Freezer:

Ice for cups (enough to fill two lowball glasses) 

Counter:

Juice of 1 lime (about 3 tbs) 

Pantry:

3/8 cup gin (I measured 1/4 cup and then 1/8 of a cup) 

3/4 can of ginger beer 

Tools:

Muddler or potato masher 

Pitcher or large bowl 

Strainer 

Mixing spoon 

2 lowball glasses 

In the pitcher add cucumber slices, mint leaves and lime juice. Using your muddler (or potato masher) smash the cucumber and mint leaves until well bruised. Add your gin and mix well. At this point you can strain out the mashed pulp or keep it as is- whatever you prefer. 

Fill your lowball glasses with ice. Equally divide the gin & lime mixture into the two glasses. It should be about 1/3 cup of liquid per cup. Top glasses with ginger beer. Add mint and cucumber for garnish and serve. 

Enjoy this drink!! It's perfect for summer! Xo

Blackberry Mint Mojitos

TGIF people, T.G.I.F. 

Working on my own start-up business has made me very appreciative of Friday afternoons. As a chef, I've never been very good at the business/office end of things- talking on the phone, meetings, email, blah blah. Even with my own restaurant- I tended to avoid that whole office side of it (thank the high heavens for good lawyers). But now I'm waist deep in the business side and I can almost see the end- it's so close!! So this cocktail entry is for everyone who has had a long week and has busted their butts to get it all done. I feel like I've killed it this week...so hurrah to me! I'd like to dedicate this cocktail to everyone who works an office 9-5...I respect you mucho! Salud and Happy Friday!! 

Blackberry Mint Mojitos 

Fridge: 

1/3 packed cup of mint leaves plus extra for garnish 

1 cup blackerries plus extra for garnish

1/4 lime fresh lime juice 

2 cups of ice cubes 

1 12oz can of lime or plain seltzer 

Counter:

2 cups water plus 1 cup extra 

Pantry:

1 cup dark rum

1/2 cup light rum

1 cup sugar 

Tools:

Large pitcher

Potato masher 

Measuring cups 

Cutting board 

Knife 

Large spoon

Small pot 

Strainer 

In the pot add 2 cups of water, 1 cup of sugar and 1/3 cup packed mint leaves. Boil on medium until all the sugar is dissolved, about 5 minutes. Turn off and allow to cool completely. This time also helps the flavors meld and become mint simple syrup. Strain mint leaves out and set aside. 

Add both rums and lime juice to your pitcher. Add the blackberries and muddle using your potato masher. Then add your strained mint simple syrup, the extra cup of water and 2 cups of ice. Stir well. 

Right before serving add the can of plain or lime seltzer. Serve with a sprig of mint and a couple blueberries and you've got a great Friday night cocktail. Perfect for the warm weather. Enjoy! Xo

Harissa Roasted Cauliflower with Herb & Currant Relish

Every season there is some sort of trend in restaurants and the food world. It can be something as massive as cronuts or something only chefs and foodies notice- like the hype of burrata. One trend I've noticed lately is roasting an entire cauliflower head and serving it whole. So I've decided to create my own recipe and add to the trend.

I originally made this as an adult only side because of the use of spicy harissa but, of course, Charlie (the 17 month old) had to try it and he loved it. He ate about half of my serving! So I guess it's kid friendly for kids who can handle spice. Although there are milder harissa pastes as well. 

This is a great side for a dinner party as well because it can be prepped ahead of time and baked to serve. Plus the presentation is great for a crowd. 

Harrisa Roasted Cauliflower with Herb & Currant Relish

Fridge:

1 medium to large head of cauliflower, bottom leaves removed

2 tbs italian parsley minced

1 tbs mint, minced

Counter:

Juice of 1 lemon 

Pantry:

1/4 cup harissa paste*

1/2 cup currants 

3 tbs pine nuts, toasted 

3 tbs olive oil

Sprinkle of salt

Tools:

Small mixing bowl

Mixing spoon

Baking tray lined with aluminum foil

Pastry brush 

Cutting board 

Chopping knife

Measuring cups//spoons 

Preheat oven to 375. 

Place cauliflower head on the aluminum lined baking tray. Using your pastry brush, cover the entire head in harissa paste. Take half of the lemon and juice it over the entire cauliflower and then sprinkle with a pinch of salt. 

Place in the oven and roast for 25-30 minutes. Until the cauliflower can be pierced easily with a sharp knife.

While the cauliflower roasts prepare the relish by combining the toasted pine nuts, italian parsley, mint, currants, olive oil and juice of the other half of the lemon (approx 1 1/2 tbs). Mix well in the small bowl. 

Once the cauliflower is pierceable with a knife, spread half of the herb topping on top of the cauliflower. Roast for another 5 minutes before removing from oven. 

Remove from oven and place on a cutting board or large plate to serve. Add the remaining herb topping and serve. 

Before roasting. Allie made a valid point- it looked like bloody brains. Halloween dinner?? 

Just out of the oven. So beautiful! The combination of spicy harissa and sweet currants with herbs- it was so good!! Give it a go! Xo

Charlie grabbing for more!! 

*I purchased my harissa paste at Whole Foods. There was a variety available and I got the Moroccan brand: la Maroccaine, which is spicy. There are also mild brands available for those who prefer less spice. 

Upgrade: Watermelon!

Watermelon might be my favorite part of the summer months- it's right up there with sweet corn and beach weather. I try to get the most out of my favorite seasonal fruit by pretty much using it daily. These are two of my favorite uses for the delicious melon:

A super simple salad consisting of organic baby arugula, feta, red onions and watermelon slices sprinkled with chopped mint and feta. I sometimes add a balsamic glaze and a little olive oil as a dressing or I just leave it plain. It's a burst of summer in your mouth! Try it!! 

I also love to drink my watermelon. Just blending the fruit with a little ice is a perfect summer drink. But I like to take it up a notch and add mint leaves and lime juice. It's so simple yet so good!  And if it's a day that calls for a little celebration- adding a dash of rum or vodka is a fun addition!