Cook. Nourish. Heal. Celebrate.

Posts tagged as 4th of july

Mmmocktail Time! Raspberry-Mint Simple Syrup (AIP, Paleo)

Posted by Stephanie Meyer on Jun 26, 2014 at 7:17pm

Raspberry-Mint Simple Syrup | Fresh Tart (AIP, Paleo)It’s no secret that I’m a fan of bubbly beverages. Champagne used to be my go-to, but these autoimmune protocol days (and for the foreseeable future because I feel great not drinking alcohol), my bubbles are of the sparkling water variety. I still enjoy a festive beverage around the cocktail hour, so I’m happily exploring non-alcoholic concoctions of various flavors and types. This raspberry-mint simple syrup plus sparkling water duo currently holds the tippy top sippy spot for pretty and absolutely delicious.

I think you should serve it for July 4th! Pickle some blueberries with Joy Summers’ pickled strawberry recipe. Skewer a few on a toothpick and add to the glass for a garnish. Or pickle raspberries. Or make the syrup with strawberries or blueberries. This is fun!

Raspberry Mint Simple Syrup (AIP, Paleo)
Makes about 2 cups

1 cup water
1/2 cup honey
1 cup raspberries (frozen work nicely and are less expensive, but fresh are always lovely)
20 fresh mint leaves (plus more for garnish)
2 tablespoons apple cider vinegar

Combine all ingredients in a small saucepan over medium heat. Stir until hot and honey is melted. Pull from heat and set aside to cool to room temperature. Using a fine-mesh colander, strain syrup into a bowl, pressing down on the raspberries to extract their juice. (Tip, the resulting smashed raspberries are delicious – eat them!). Transfer syrup to a jar and store in the refrigerator.

To make a mocktail, fill a glass with ice. Fill glass with 1/3 simple syrup and 2/3 sparkling water (adjust ratio to taste). Stir gently to mix. Serve garnished with mint leaves (or pickled raspberries or both).

Coleslaw with Caper-Anchovy Dressing (AIP, Paleo)

Posted by Stephanie Meyer on Jun 24, 2014 at 1:21pm

Coleslaw with Caper-Anchovy Dressing | Fresh Tart (AIP, Paleo)Are you dreaming of a July 4th barbecue feast? If you are, I have a few ideas for you. Creamy coleslaw is some of the best picnic fare around, but a vinegary slaw can be a tart change of pace, improve while sitting on a buffet, and even add a bit of polish to a plate full of picnic food. (Aside: Is there anything better than a plate full of picnic food? Gah!) Before I sing the salty praises of capers and anchovies, I want to point out my friend Shaina Olmanson’s sweet-and-sour Carolina-style vinegar coleslaw recipe on her delicious blog Food for my Family. Her husband Ole is a grill master – truly – so when she suggests the perfect slaw for July 4th barbecued pork, we all should listen. I make her coleslaw all the time and keep a jar of the dressing in my fridge – it’s fantastic on every salad.Coleslaw with Caper-Anchovy Dressing | Fresh Tart (AIP, Paleo)So OK, back to capers and anchovies. I made this coleslaw for a lamb chop feast a few weeks back and it was a hit with everyone at the table. Capers with lamb is totally my jam, as are kalamata olives, oregano, and spring onions. If you want to sear a few chops on the stovetop for a quick weeknight meal, check out this delectable recipe and step-by-step video I shot with chef Peter Ireland. He has great tips for achieving the perfect crusty-pink chop.

Or if you’re thinking of grilling a succulent leg of lamb for your barbecue, well I wouldn’t blame you one bit and in fact, I’d happily show up with this salad!Coleslaw with Caper-Anchovy Dressing | Fresh Tart (AIP, Paleo)So why am I picturing it with salmon? Because all the same zingy-briny flavors are fantastic with salmon too – spoon some of the dressing over the fish while it’s sizzling from the pan. The tang of the capers and lemon juice balance the creamy fattiness of wild-caught salmon for a memorable – and beautiful – entree that takes about 15 minutes to pull together.

Recipe for Coleslaw with Caper-Anchovy Dressing at TC Taste/Minnesota Monthly Magazine.

And while I’m talking salmon, I’m never super thrilled with what I buy here in town. I order salmon online from Vital Choice and it’s sometimes excellent, sometimes just OK. If you have a salmon purveyor you’re passionate about, leave a comment, we’d all love to know!

And oh! While we’re talking about barbecues and picnics and summer entertaining, I want to introduce you to my insanely talented food writer friend Joy Summers’ new blog, Joy on the Rocks. On it she’ll be talking cocktails, both the craft-cocktail-scene variety and the make-at-home variety, including a gorgeous sangria just perfect for the 4th. Given my autoimmune protocol cocktail-less status these days, I’ve been remiss in sharing cocktail recipes and in pointing out what’s great to drink around town. I do plan to share raves about where to get a good mocktail. (Recommendations so far: La Belle Vie, which prints a whole menu of them, and Borough/Parlour where you can describe what you like and they’ll whip up something yummy. I’m overdue on trips to The Strip Club and Saffron, but I am certain that they make delightfully fresh, not-too-sweet concoctions, because all of their drinks are divine.) Fresh TartI don’t miss drinking alcohol, but I miss drinking tasty things. You know? My current fave quicky mocktail is 1/2 strawberry kombucha + 1/2 sparkling water. Dabomb.com, so good, I sip it while I’m making dinner. I’m posting a faux sangria recipe later this week, and I have big plans for not-too-sweet syrups to mix with sparkling water. I’m thinking melon/mint/honey and a Heidi Skoog/Serious Jam-inspired strawberry/balsamic/black pepper beauty. Heidi Skoog of Serious Jam | Fresh TartPhoto by TJ Turner

(Speaking of Ms. Skoog and her jam – see her fab recipe and learn how to easily make and can Raspberry Summer Jam, seasoned with ginger liqueur, scorched lemon, and orange blossom water! Berry season is upon us and it’s time to make gifts for your future, winter-weary self and family.)

Summer Saturday Lunch: Gazpacho, and Poached Eggs Over Potato-Green Pepper Pancakes

Posted by Stephanie Meyer on Jul 3, 2010 at 11:48am

Have I got a gazpacho recipe for you.  This version is smooth and creamy (without cream), made crunchy with a garnish of minced cucumber, green pepper, tomato, and croutons.  Serve it icy cold for summer in a bowl.

 

 

 

 

 

 

Or cup – sip it while you fry a few potato pancakes, poach a few eggs.  That’s what I did, while John worked on his 9,500-song – no lie – iTunes library and read me raves from the newspaper.  I cook, he sits with me, that’s our thing.

I picked up the tomatoes and cucumber at the Minneapolis Farmer’s Market yesterday.  Real garden gazpacho.  Nice.  I plan to sip more later for an afternoon snack.  It’s light yet filling, perfect for a hot, sunny Saturday.

Or ooh, pour the gazpacho into a thermos and take it for a bike ride-picnic, with good bread and cheese, cold white wine, and fresh cherries or berries.  Damn, I wish I were doing exactly that right now.

But then I would have missed making the second course…  I know, I know, yet another poached egg dish, sorry for the redundancy.  But poached eggs are so easy and delicious, I can’t help myself.  They just make everything special.  Agree?

 

 

 

 

 

 

What are your plans for Independence Day?  We’re having our Annual Super Duper Shubert Coopster 4th of July Celebration, including my sister Stacey, and hoping it won’t rain all day so we can be in and around the pool.  I’m making the no-fail pork ribs and crunchy, creamy coleslaw I posted on Dara & Co./Minnesota Monthly magazine blog, as well as mini-burgers and boiled new potatoes with olive oil, garlic, parsley, and preserved lemon.

Suz is bringing blueberry kuchen, which we’ll top with a scoop of homemade strawberry-rhubarb ice cream.  Red, white & blue, woo hoo!  Have a Bangin’ 4th everyone!

Andalusian Garden Gazpacho
Adapted from www.latimes.com
Serves 6-8

Author’s note: the gazpacho should be the consistency of light cream.  If it is to be served for sipping, thin with additional cold water.  Lemon juice can be a substituted for the vinegar.

Stephanie’s note: I used both a food processor and blender – food processor to puree the bread and tomatoes, blender to puree the gazpacho itself so it would be as smooth and creamy as possible.

4 slices bread, crusts removed (4 oz.); plus 2 slices bread, diced and fried in a little olive oil (for garnish), divided (Stephanie’s note: I used the bread crusts to make the croutons)
water
5 tomatoes (2 lbs.), cored and roughly chopped; plus 1 small tomato, finely chopped (for garnish)
1/2 green pepper, cored and roughly chopped; plus extra finely chopped (for garnish), divided
1/2 cucumber, peeled and roughly chopped; plus extra finely chopped (for garnish), divided
2 cloves garlic, chopped
1/4 tsp. cumin
2 tsp. salt
1/4 c. plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 1/2 c. ice cold water

Break the 4 slices bread into chunks and soak it in water to cover until softened.  Squeeze the water from the bread and place it in a food processor with the garlic.  Process until smooth.  Transfer to the bowl of a blender.

Without washing the food processor, add the chopped tomatoes and process until smooth.  Press the tomato juice and pulp through a sieve or colander, discarding the skin and seeds.  Add the tomato juice and pulp to the blender.

Add the green pepper, cumin, and salt to the bread and tomatoes in the blender.  With the blender running, add the oil in a slow stream.  Blend in the vinegar and some of the cold water.  Transfer the gazpacho to a large pitcher and stir in the remaining water.  Serve immediately or chill until serving time.  (Stephanie’s note: I like to leave a couple of hours for it to chill and for the flavors to blend.  It’s best icy cold.)

To serve, pour the gazpacho into individual bowls.  Place each of the garnishes (finely chopped green pepper, cucumber, tomato, and crispy bread) in small bowls.  Pass the garnishes with the gazpacho and allow guests to serve themselves.

Poached Eggs Over Potato-Green Pepper Pancakes
Serves 2

1/2 c. safflower, canola, peanut, or other high-heat oil
1 large russet potato, peeled and shredded
1/2 green pepper, shredded
1 large shallot, peeled and shredded
2 Tbsp. flour
1 tsp. salt
2 eggs

Set a saucepan 1/2 filled with salted water on to boil.

Heat oil in a large (preferably nonstick) skillet over medium-high.  While the oil heats, stir together the potatoes, green pepper, shallot, flour, and salt.  When the oil is hot, drop 2 or 3 large spoonfuls of the potato mixture into the oil.  Use a spatula to flatten and spread the potatoes a bit, into pancake shapes.  Fry until golden brown, then turn pancakes over and brown on the other side.  Drain on paper towels.  Fry remaining pancakes; drain.  Place one or two pancakes on each plate.

The water will likely boil as you’re frying pancakes, which is great.  Turn heat down so that the water is barely simmering – small bubbles should barely break the surface.  As soon as you’re done frying the pancakes, crack one egg into a small dish and slide it into the water.  Quickly do the same with the second egg.  Set the timer for 3 minutes.  The eggs whites will look shredded, but that’s OK.  When the timer goes off, use a slotted spoon to scoop one egg out of the water.  Tilt the spoon so the water drains completely off, then place the egg on top of one of the plates of hot potato pancakes.  Repeat with the second egg and second plate of pancakes.  Top eggs with a sprinkle of salt and a few grinds of black pepper each.  Serve immediately.