my new favorite drink

Because I frequent gastropubs, I tend to lean towards the microbrews and the hefeweissens, and for a while, I thought mix drinks are for the ungrads and the days at the Continental.  But old fashion drinks are coming back en vogue.  I recently visited my sisters’ in Hoboken, and we went to The Turtle Club.  The menu had an assortment of classic drinks, with clever names, and I couldn’t just get a beer.  I ordered a “Terrapin Station” – vodka, ginger beer, and muddle oranges and limes - otherwise known as a Moscow Mule. This is definitely my new favorite drink, and I’ve been thinking about it for weeks, since the visit three weeks ago!

I looked up the history of this drink.  To think that the star of this drink – vodka – was once a faux pas on the drinking scene amazes me.  In the 1930’s “white whiskey” was too overpowering for most Americans, and it was often shelved away.  It wasn’t until John Martin began a clever marketing campaign for Smirnoff with the founder of Morgan’s Ginger Beer, who was also having problems selling his homemade brew.  Together, they concocted a mixture with vodka, ginger beer and a twist of lime – calling it the Moscow Mule.  It was served over ice in a copper mug that displayed the Moscow Mule brand (just like the mug I had!)  

By the 1950’s vodka was all the rage.  To differentiate their drink from the rest (and to sell more Smirnoff) Martin photographed bartenders with a bottle of Smirnoff aside their signature copper mugged drink.  He would leave a copy of the Polaroid at the bar, and then he would take a copy with him to the next bar ask for the “secret cocktail.”  Coast to coast, everyone was asking for the “secret cocktail.”  So although the vodka martini was initially the most popular vodka drink, the Moscow Mule brought vodka to mainstream acceptance in America. 

Zucchini, I missed you!

I love all vegetables, and I like having variety; however, my better half sustains from eating anything green except broccoli, asparagus, and string beans.  I’ve broaden his horizons to eating salads and cauliflower as well as a peppers and beans, but for the most part squashes are out of the question.

I’ve experiment many ways from gratin to soups, but the “slimy” consistency gets to him.  I still don’t understand this.  Because of Brian’s abhorrence for squashes and the other “yucky” vegetable alike, I tend to lean towards food that we can both enjoy, and so I don't have to make separate meals. BUT you can only eat broccoli, asparagus , and string beans so much!

Last night, I tried out a zucchini salad recipe from Sauveur magazine: http://www.saveur.com/article/Recipes/Zucchini-Salad . It was simply and refreshing spin on a vegetable that I’ve ignore way too long!  The recipe calls for garlic, cinnamon, sweet paprika, and lemon juice to make a vinaigrette with white vinegar and olive oil. 

I wish I could say this recipe converted Brian; however, I didn’t even finish the sentence, “Would you like to trrryy?” before he jumped to say, “No, thank you!”

So I guess I broke Lent

I was having writer's block last week, and I have a few ideas for entries now.  I'm just super tired right now.  But please stay tuned!

food prep and the subconscious

Not that I was a picky eater as a child, but mom always made food fun.  Today at brunch, I was reminded about my favorite weekend breakfast, egg ‘n dip; simply a sunny side up egg with toast sliced in four, perfectly rectangular pieces.  It got me thinking how mom would cut food in all geometric shapes.  Even a basic Ellio’s frozen pizza became a puzzle of squares and rectangles, and not just a “boring” slice.  This food preparation was essential.  That being said, I can never forget the time when Nonna cut my pizza.  The horror that was in my sisters’ eyes, as she crisscrossed my Ellio’s the “wrong” way! The slice sat cold on my plate, and I would not eat it. 

Looking back, I know the pizza would have been fine, but my mother’s meticulous food preparation is almost a reflection on her parental motto; be precise with everything you do.  I think this mantra has been good (and bad) in my own conscious development.  Who knew that cutting a pizza would lead to my Type A personality!  

beans, beans and more beans!

So tonight I was catching up on Huffington Post Food section. They have a great article about beans, and I thought it would help supplement my "pasta fazoole" post.

http://www.huffingtonpost.com/craig-goldwyn/the-zen-of-beans_b_836472.html

enjoy!!

Nutella, I got your back!

As a kid, I always had the “weird” lunch.  Whether being random cured meat on funny bread to the infamous Nutella sandwiches (“Why are you eating chocolate for lunch?!).  I’m reminded of these wonderful food memories, because this being Lent, Friday school lunches usually consisted of Nutella sandwiches (or “fish-thing” – this one’s for KA and TA!).  I grew up with Nutella, instead of the more American peanut butter and jelly.   My mom didn’t even realize what type of “jelly” in said sandwiches had until a play date requested grape, and all we had was strawberry!  Nonetheless, I was and I’m still a fan of Nutella sandwiches over pb&j any day! 

Ferrero campaigned State-side that Nutella was a nutritious breakfast sandwich.  I was so pleased to watch these commercials! For years, I’ve told my friends how great Nutella was, and yes, I had some converts, mostly those who traveled to Europe for some extended period, but I still had some naysayers.  In Italy and most of Europe, combining chocolate with breakfast is normal.  Then came along a mom in California who decided to throw a lawsuit at Nutella, and she’s arguing how a company could portray Nutella as “nutritious and healthy.” To her, I say, look at back of the peanut butter and jelly jars; the calorie count, fat, and protein are no different than a Nutella sandwich.  So lady, if you’re throwing Nutella under the bus, make sure that pb&j follow too!

Pasta Fazoole!

It’s a standard on every American-Italian dinner.  Tonight, I made Pasta e Fagioli, a traditional dish that historically was a peasant dish.  It’s becoming in fashion to have “meat-less” dish during the week, so this is a great, hearty recipe to try out. 

The star of this dish is the cranberry bean, also known as borlotti bean.  These beans are red, tan, and brown speckled.  When cooked, they turn a dark brown color, but are pale yellow in the center.  They have a creamy consistency and are a great substitute for meat because they are so high in iron.  In the summer, you can find these beans fresh, and you need to shell them from their pods, but in the winter months, you can have find these beans dried. 

Recipe

½ lb dried beans (boil in 2 qts water for 5 minutes and then soak for about 2 hrs to rehydrate and then removed excess water)

¼ lb green beans, cut

2 medium size potatoes diced

3 large carrots diced

2 large celery stalks diced

½ onion

3 large garlic cloves

1 bullion cube

¼ tsp red pepper or

½ tsp salt

¼ tsp black pepper

3 bay leaves

4 tbsp olive oil

2 qts water or enough to cover all ingredients

½ cup dried Ditalini pasta, boil and cook 

Saute carrots, celery, onion, and garlic in oil with salt and pepper, until onions begin to become translucent.  Add green beans, potatoes, and cranberry beans.  Add water and bay leaves and bring to a boil.  Once at a boil, bring down to a simmer and cook for 11/2 hrs.

Cook the Ditalini pasta, and add it to your soup, stir and serve! 

Note: I cook the pasta separate, because I want to ensure that it cooks evenly and that the beans are fully cooked.