watermelon cooler

i woke up 

this morning

in the pink

peonies

bubble gum

flamingoes

preppy handbook

PINK

this refreshing cocktail

made with 

vodka
although

more wonka than warsaw

will put you

in the PINK too!

NOTE:  this takes a bit of forethought as it uses "homemade" watermelon vodka

 watermelon cooler

(printable recipe)

3 TBS watermelon vodka (recipe follows)

1 tsp granulated sugar

1/4 cup watermelon dice
1/2 lime
2 mint leaves
tonic water
ice
place watermelon, mint, sugar and lime in the bottom of a highball or old fashioned glass.  muddle until the lime has been completely juiced, the mint has begun to give off scent, yet the watermelon has not been pulverized.  add a few ice cubes and pour the watermelon vodka over.  add enough tonic water to fill the glass. give a good stir and serve.
watermelon vodka
1 1/2 cups watermelon candies (i used these)--but i believe jolly ranchers would work well too
3 cups vodka
place the candies in the bottom of a large jar.  add the vodka. let sit in a cool dark place for about 3 days or until the candies are dissolved (may take less time).  Use as desired.

fennel and watermelon crudo

 

  sometimes

i like to ease into my supper

as if 

it is a hammock

rather than 

an overstuffed chair

this crudo 

 a first course

to an 

early spring meal

celebrates

fennel's season's end

where

watermelon's begins

fennel and watermelon crudo

(printable recipe)

1 fennel bulb--thinly sliced

1/4 of a small sweet watermelon--thinly sliced

2 oz feta cheese

fresh mint leaves

aged balsamic vinegar

arrange the fennel and watermelon slices on your serving plate

crumble feta cheese over the top 

add the mint leaves and drizzle with balsamic vinegar

*if you use fresh local seasonal ingredients, you will not need to do much to this and it will be juicy, sweet and delicious

watermelon and lemon confit

we just returned from an exploration

okay, a road trip 

exploring the South

where i tasted my fair share of good things

and probably your share too

one late evening in new orleans 

hubster and i 

found ourselves hungry 

and anxious to try alligator

after a quick search on his phone

hubster found

Cochon

which is not famous for alligator

but serves it none-the-less

but this story is not about alligator

it is about a last minute decision

to try the ribs

which was quite possibly

the best ordering decision

 i have made in a very long time

cochon might just have

 the best ribs i have ever tasted

no lie

the sauce is a secret

but i did buy a few bottles for my personal eating pleasure

now here is where the watermelon comes in

on top of the lightly sauced, wood-fired ribs

was a watermelon rind pickle-slash-preserve

i didn't like it

too heavy on the star anise 

(or something...not quite sure)

but i loved the idea 

of a watermelon pickle-slash-preserve on my ribs

so i set out this morning to make a watermelon rind confit

that will go just as nicely on my wood-fired pork ribs

as it will on my morning scone

here's the other thing

it is pretty too!

Watermelon Rind and Lemon Confit
(printable recipe)

this recipe requires some time

4 cups watermelon rind--cubed

water

1/2 cup kosher salt

peel the rind and cut into dice.  place in a large bowl and cover with cool water. add 1/2 cup kosher salt and let sit overnight (or 8 hours) soaking. drain in colander and discard salt water.

8 cups water

1 Tbs vanilla extract

2 lemons, thinly sliced

1 bay leaf.

7 cardamom pods, lightly crushed

1 knob (about 1" ginger)

place drained watermelon rind in large pot and cover with 8 cups water.  add vanilla, lemons, bay leaf, cardamom pods, and ginger. bring to a simmer and let cook for about 30 minutes, or until the watermelon rind begins to soften.  drain into a colander reserving 2 cups of the liquid.  remove lemon seeds, cardamom pods, ginger and bay leaf.

2 cups reserved water

drained watermelon rind and lemon

2 Tbs marachino cherry juice (for color--optional)

2 tsp finely minced fresh ginger

1/2 tsp ground cardamom

4 1/2 cups sugar

place all in the same large pot and simmer until the watermelon and lemon rind are clear and candied, and sugar syrup is quite thick (like corn syrup).  this can take several hours on low. do not let the sugar caramelize.  place in jars and process as if canning jam or keep in refrigerator for several weeks.

I will use mine with meats as well as on panna cotta, simple lemon cake and lemon ricotta pancakes.  I also intend on giving small jars of this as gifts this winter--summer need not end!

watermelon with mint and feta

last summer, i shared this recipe

but i love it so much, 

and summer is here in full swing

 this is my not so gentle nudge

and strong recommendation

that you should pack this

for your next picnic

watermelon, mint and feta salad

(printable recipe)

1/2 small dulcinea watermelon

4 oz feta cheese

6-8 mint leaves

olive oil

rice wine vinegar

cut your seedless watermelon into small pieces(i  like to cut it into brunoise, but that isn't necessary). cut your feta into small pieces as well.  chiffonade your mint leaves. gently toss all in a bowl and let sit for a bit in the fridge.  drain off some of the watermelon juice.  make a dressing of rice wine vinegar and olive oil...i use about 2 parts oil to 1 part vinegar but do this to your taste.  lightly toss the dressing into the salad and let chill in the refrigerator until ready to serve.

The End of a Season

I had such a great time at the Hollywood Bowl last night. We were treated to an evening of the ever charming composer John Williams and the LA Philarmonic. We were lucky enough to be sitting in amazing seats...seats that actually let you see emotion on a musician's face. Let me just say this...The Holllywood Bowl is the single best venue in all of Southern California. My opinion, certainly...but trust me, I am right.

One of the best things about "the bowl" is the picnicking. Picnicking rocks! While there is restaurant service, decent restaurant service at the bowl, I always pack a picnic. It usually gives me an opportunity to plan a really fun meal, and it always challenges me to come up with recipes that can be served cold or room temperature.

I must confess. I love fried chicken. I don't know what all the components of my last meal would be, but I know that fried chicken would be in there. I could eat it day after day and never get sick of it. Get sick, pretty much a guarantee, but not get sick of it.
I make fried chicken. I make pretty good fried chicken. But I gotta say...I prefer to buy it.
Gasp
it's true
Especially if we are talkin' broasted chicken. Is it right for me to insist..no matter what your dietary restrictions, goals, obsessions, peculiarities are...that if you have the chance to have broasted chicken, take it. TAKE IT!
My husband is from Wisconsin, and they have great broasted chicken...but sadly, it is really difficult to find in Los Angeles. So, I settle for fried. Still a good alternative, but it is not the same, lest you be fooled.
...I brought you on this culinary round-about because last night I served fried chicken. Popeyes fried chicken as our main course. Yes, I did..and I am not embarrased about it at all. As a matter of fact, I also served the biscuits. Although, I think I might like KFC's biscuits a little better than Popeyes...but I served them none-the-less and they were popular.
But
if you think I am lazy and taking the easy way out...let me stop you right there. I also put together a nice selection of appetizers, sides and dessert all by myself. I cooked em, packed em, served em and ate em. And they were pretty good. Should I put them on the scoring system I utilized for Sona? What is good for the goose, is good for the gander...so I shall.

Summer is ending and so is the season at the bowl...but picnic season is forever....

0-5 stars

Appetizers

blt devilled eggs 2 stars

to be fair, to myself, i don't really like devilled eggs and didn't eat them. I give the whole concept 2 stars

andouille-red beet-green apple-chevre compote w/apple cider reduction

4 stars

You can use andouille or chorizo for this. Cut 4 sausage links into rounds. Cook in large skillet with a bit of olive oil, just a bit. Cook until nicely browned. Add about 3 Tbs cider vinegar, reduce heat and cook until absorbed. While it is cooking add 1 garlic clove--finely chopped and 1 shallot--finely chopped. When the vinegar is just about absorbed, remove sausage and set aside. Toss about 3/4 cup of apple cider or unfiltered apple juice into the pan and let simmer until it reduces to a nice syrup. Throw the sausage back in and toss to glaze. Remove the sausage again, and set the reduction aside to use as a dressing. Meanwhile, chop 1 granny smith apple and 2 medium (cooked) beets to dice. They should be a bit smaller than the sausage slices, but not too small. Toss with about 2 ounces of crumbled chevre. Once the sausage is cooled, add to the compote and gently toss. You can also layer in a small glass. Drizzle a bit of the reduction on top and enjoy.

prosciutto-marscapone-walnut figs w/balsamic-medjool date glaze

3 1/2 stars

they tasted a lot better than they looked. Might have been a bit too big--if presented as 1/2 a fig, would give a higher rating

Main Course

popeye's fried chicken

absolutely 5 stars

if only for convenience sake

watermelon, feta and mint salad

3 stars

uninspired, but always refreshing

I like to use a small watermelon for this salad. I also like to cut it into brunoise, but that isn't necessary. Just make sure that your watermelon pieces match the size of your feta pieces. This is really a taste and add type of recipe. I used 1/2 watermelon to 4 oz of feta and about 6 mint leaves-chiffonade. I let that sit together, then take drain off some of the watermelon juice. I then make a dressing of rice wine vinegar and olive oil...taste to see what you like, but I like to use 2 parts oil to 1 part vinegar. I also use a lightly flavored olive oil on this. You can substitute any unflavored oil you like. Mix in the dressing, use a light hand and be careful not to break up the cheese. Chill and serve.

puy lentil salad 3 1/2 stars

i love it, it's my favorite--simple and clean flavors

Take about 3 cups cooked puy lentils...trader joe's sells them already cooked. Plop into a bowl and add 1 carrot-finely chopped, 1/4 red onion-finely chopped, 1 red pepper--finely chopped, microplaned zest of 1 orange, juice of 1/2 orange, salt pepper, oil, vinegar and 1/4 to 1/2 tsp of ground cumin. Stir, chill and eat. It is also good warmed as a bed for roasted halibut or any fish for that matter. Or bulk with some butter lettuce and serve with a bit of chicken as a nice salad.

KFC Mashed Potatoes 0 stars

please...my husband loves em. So i picked them up specially for him, but only him

Dessert

fallen chocolate souffle cake w/fresh whipped cream and spice poached pears 4 1/2 stars

4 ingredients never tasted this good. it's ugly but oh so silky and delicious.

homemade caramels

favorite shortbread cookies w/honey almond glaze

okay i am bored with the scoring system...i'm done