Aperol Tequila Swizzle Cocktail

Aperol Tequila Swizzle


 I need a step stool to make gems like this Aperol Tequila cocktail.

Some bottles of booze may not be a current “main squeeze” but are more of a rather queer stash of alcoholic this-and-that sitting up high in the inconvenient cabinet behind the refrigerator.  Here they serve as my alcoholic booty calls — ready to satisfy me at a moment’s notice, but never asking any real commitment from me. I would probably toss them out where it not for the lack of conviction to even say goodbye. I don’t like to waste. You see letting them slowly deteriorate up here is just a little less wasteful than tossing them outright.

Its when the ‘main cabinet bottles’ fail to inspire or excite me I get a step stool and crawl up to the inconvenient shelf  and take a look — that is, if I remember they are up there in the first place. I can go a long time without remembering.  [Read More…]

Lime Berry Paletas and Summer

Lime Berry Paletas

I can’t say I know much about the differences, if any, between ice pops and paletas. I don’t consider myself an expert at either. “Expert” is in the eye of the beholder I suppose. I’ve been making paletas, especially these Lime Berry Paletas, every summer ever since some wonderful company, I can’t now remember the name of, had the great idea to comp me a set of pop, er, paleta molds. Best freebie I ever got! Who knew some inexpensive, formed plastic, retailing for less than $10 would come to define summer for me?

“Pops” must be those icy treats associated with childhood, comprised of somewhat singular flavors such as “orange”, “cherry”, or, um, “purple.” Paletas, on the other hand come in countless flavor combinations, often containing a wide assortment of fruits, nuts and other ingredients. Even booze! And whereas a pop is often cloyingly sweet and unimaginative, a paleta (a name derived from the Spanish word for ‘stick’) embraces a more sophisticated profile of the sweet, spicy and sour flavors that everybody loves.  [Read More…]

curried chicken peppers peas en papillote dorie greenspan

Curried Chicken en Papillote

A Food Revolution! French Fridays with Dorie Curried Chicken en Papillote should hardly be considered a revolutionary act. But then neither should being able to feed yourself. Sadly, the latter now seems to be. Or at least so says none other than Jamie Oliver, who has taken it upon himself to start a global campaign purposed […]

oso buco  dorie greenspan-1

Haikus for a Grande Finale

French Friday’s with Dorie When we started with French Fridays with Dorie nearly 5 years ago, it didn’t take very long for me to realize there would be assignments which would not do much to inspire my writing. I would dutifully cook the dish as required. Then I would do my best to take a […]

Salmon Rillette Crab Ravioli-3

Salmon Rillettes Redux and ‘Goodbye’?

If you read this blog or any of those written by my fellow Doristas as of late, you must be wondering if you have stumbled upon one of the most protracted goodbyes in literary history. We posted our “final assignment” more than three weeks ago. Yet here we are still wading through our memories, posting […]

Tuna Stuffed Paquillo Peppers-

Tuna Stuffed Piquillo Peppers – “Aha!”

French Fridays with Dorie Cooking just under 300 recipes from a single cookbook as full as Around My French Table is no small task. Yet that is exactly what dozens of home cooks pledged to do in 2010 signing up for the online cooking group, “French Friday’s with Dorie.” I don’t think any of us had any […]