It’s so easy…
Grainy mustard can be seen speckled throughout this batch of mayonnaise. As the only mustard in the house, it was an unexpected improvisation. And, I was rewarded with a nice dose of flavor.
Pristinely fresh eggs are imperative.
Homemade Mayonnaise
make just under 2 cups
1 whole egg
1 egg yolk
1 Tablespoon sugar
1/2 teaspoon fine sea salt
juice of half a lemon (at least 1 Tablespoon)
1 teaspoon Dijon mustard (Here, grainy Dijon)
scant 1 1/2 cups vegetable oil
Add all ingredients (except oil) to a high powered blender. Add a drizzle of oil. Turn blender on low. Process for about 10 seconds. Turn up the speed and add oil in a slow, steady stream. Continue drizzle until mayonnaise forms. Total oil added will be slightly less than 1 1/2 cups. Use as needed. Keep refrigerated at all times in the coolest area of your fridge.
Look! It’s done.
It doesn’t get any easier than this. Really, just do it. Spend under 5 minutes in the kitchen and you’re rewarded with almost 2 cups of homemade mayonnaise that will knock your socks off. It’s that good.
…on steroids?
Nope, we’re just using good old fashioned nutrient-rich soil.
This is a perfect drink to make your own. Add more wine, more sparkling water, or more Campari. It’s your choice. If you’re not a fan of Campari, give this a try with one scant shot. You might be a convert.
Bicicletta
makes 2
2-4 ounces Campari
2 ounces Pinot Grigio
S. Pellegrino mineral water, or club soda
Fill rocks glass with crushed ice. Add 1-2 shots Campari and one shot of white wine per glass. Top with S. Pellegrino.
Garnish with orange or lemon twist.
Cheers!
…And Happy Labor Day Weekend!!
Isn’t he beautiful?
…and sooo delicious!
Mr Stripey Bruschetta
rustic bread
extra virgin olive oil
garlic, peeled
tomato slices (Here, I’m using Mr Stripey)
fine sea salt (or smoked salt)
freshly ground black pepper
balsamic vinegar, if desired
Preheat oven to 450 degrees F.
Brush bread slices with olive oil. Line bread slices on baking sheet. Allow bread to reach a deep golden brown. Remove bread from the oven and rub a clove of garlic over the slices. Place tomato slices on bread and sprinkle with salt and freshly ground pepper. Add a very delicate drizzle of balsamic vinegar, if desired.
Mangia, mangia!
The Elephant Man Tomato
Butthead
We’re ready for our close-up!
Something Wicked This Way Grows
Another Salad?
Or Sauce?
Salad wins!
And, since summer’s bounty is soon to end. (…Or, slowly fizzle out) It’s time for a splurge.
Brown Butter Sage Pasta
1 lb pasta of choice (I like the festive Farfalle), cooked al dente
1 stick butter, unsalted
a pinch of lemon zest
juice of one lemon
baby sage leaves
fine sea salt, to taste
black pepper
Parmigiano Reggiano, slivers
When farfalle are within 2-3 minutes of al dente, slowly melt butter in a large pan. Swirl frequently and allow butter to take on a nutty scent and golden brown color. Add lemon juice and zest. Swirl. Add a pinch of salt. Toss. Add sage leaves and drop heat to low. Immediately add farfalle. (Preferably, 1 minute under your normal al dente) Swirl and toss pasta for 30 seconds. Taste. Pour into large serving bowl and top very generously with Parmigiano Reggiano slivers.
Serve pasta and tomato salad with a rustic bread. Pass the pepper mill!
Buon Appetito!!
Shades range from light yellow to pink to dark red tinged with black
After a weekend of salads, pasta dishes and popping tomatoes like candy, the rest went into one big batch of spicy jalapeno tomato jam. The level of spicy heat will depend on the spice level of your jalapenos. Mine were super spicy. A result of the brutally hot summer? Maybe.
Jalapeno & Tomato Jam
makes over 7 cups
2 heaping cups cherry tomatoes, halved
3 cup red and green jalapenos, sliced
1 large Vidalia onion
1 red pepper, sliced
1 cup sugar
6 cloves garlic, finely minced
1 teaspoon dried pepper flakes
1 teaspoon black pepper, freshly ground
1 teaspoon paprika
Simmer all in a large stainless steel sauce pan for at least 20 minutes. Stir frequently and keep an eye on the stove at all times. Allow jam to reduce to your desired consistency. Cool. Use immediately &/or refrigerate.
The first cup of my jam made a perfect last-minute condiment for a grilled chicken dinner.
Can you take the heat?
Leftover chicken and hot red peppers from Gu’s Bistro made an amazing stir fried rice. If you like it hot, this makes a quick & delicious breakfast, lunch or dinner.
Gu’s Bistro Chicken Fried Rice
leftover Gu’s chili pepper chicken
2 cups white rice
2 duck eggs, scrambled
1 small onion, finely diced
splash of soy
chili oil
sesame oil
sesame seeds
Salt & Pepper, to taste
1 sunny side up duck egg, per person
First, heat wok. Add a light drizzle of peanut oil. Swirl around the wok. Add egg mixture using a similar motion. Using a metal spatula, flip and turn as you barely scramble the eggs. The eggs should be soft and delicately cooked. Chop eggs into bite sized pieces with spatula. Scoop into a small bowl. Set aside.
Place wok over heat. Add drizzle of peanut oil and a tiny drizzle of sesame oil. When oil is hot. Cook onion. Add white rice. Stir fry briefly. Add a splash or two of soy and chili oil. Then, add chicken and a small amount of the hot peppers. Stir fry. Add eggs and sesame seeds. Stir to combine.
Serve topped with a sunny side up duck egg.
Beautiful & Fragrant
The last four peaches sat on the counter. Beautiful and exuding the sweet smell of summer, what should I do? A pie, crumble, crostata, cobbler, tart or jam?
No, they’re too good for that.
We gently dropped the delicate fruit into a bucket of ice water and brought them out onto the deck. We enjoyed them in the dying heat of the day. We watched the hummingbirds sip nectar out of their little cups and quietly started missing summer before it even fades away.
Some of these garden fresh tomatoes will be tonight’s dinner:
Garden Pasta
1 lb penne rigate, al dente
extra virgin olive oil
fresh mozzarella balls
an assortment of tomatoes, sliced or halved
1 California Wonder pepper, diced
basil ribbons
light drizzle of balsamic vinegar
fine sea salt
freshly ground black pepper
On top:
shavings of Parmigiano Reggiano
Immediately after straining, drizzle with olive oil in large serving bowl. Toss gently. Add all remainging ingredients. Toss gently. Add additional olive oil, if needed. Shave Parmigiano Reggiano on top. Serve with the wedge of Parmigiano Reggiano, salt & pepper grinders and balsamic vinegar on the side. Allow everyone to dress their own dish.
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