My Own Mock-jito

In that “create my own drink” mode again. Last time the result was a cranky apple/pom variation. This time I was looking for a way to use up the VAST QUANTITIES of mint. The results are a refreshing, “too early for the bar bell” mock-jito.

mockjito_smAssemble the following items:

  • A sturdy tumbler
  • Lemon-line soda
  • dash of either lemon juice or lime juice. OR even better a slice of lemon or lime
  • ice
  • mint leaves.

Take the following steps:

  1. Muddle the mint with a slice of fruit or a squirt of lemon juice (or lime juice) at the bottom of the tumbler.  Use the handle end of a wooden spoon if you do’t have a wooden muddler.
  2. Add lemon-lime soda and stir. No need to use sugar in the muddling as one would do with an actual mojito because the soda has sugar in it already.
  3. Add ice, stir briskly.
  4. Add bendy straw (cause ALL my drinks involve bendy straws)
  5. Drink.

If you’ve heard the bar bell (or imagined the bar bell. or figured the bar bell must have rung SOMEWHERE), switch from mock-jito to mojito and add rum to taste. Or vodka. Also to taste

Summer’s Greatest Hits

The temperatures are finally heading up, up, up! And while I will no doubt complain about the heat once the novelty has worn off, I’m reveling in it at the moment.

Once it does get warmly tedious however, I offer these summer time treats, cool ideas and useful seasonal information. A round up of classic summer posts from the Fabulous Foodie archives. Just re-reading some of these can make me feel cooler.

Rockin’ Rocky Road

Happy Rocky Road Day! What will you do to note the occasion?

RockyRoad

Rocky road ice cream seems an obvious answer – but that is, I gather, largely an American thing. Apparently in 1929, William Dreyer (yup, of Dreyer’s ice cream) decided that people needed something to cheer them up – ya think? – and that a new ice cream would do the trick.  And he was no doubt entertained by calling something Rocky Road during those unquestionably rocky times.

The loser here seems to have been Mrs Dreyer, whose sewing scissors (according to this page) were used to cut up the marshmallows. No doubt she had something to say about the whole thing.

rr_barsIce cream too obvious? What about some rocky road dessert bars (Nigella has some great ones and cooks.com offers up a Halloween version with candy added . Candy. National Candy Month. See how I did that?.

Maybe you are more of a cake person – in which case, rocky road cupcakes might be more to your liking. In keeping with something along more cakey lines, Martha Stewart offers up rocky road brownies.

Like with many foods, there are regional rocky variations. Everyone starts with chocolate and marshmallows but then all bets are off.

  • The Australians include glacé cherries, coconut and peanuts.
  • The Brits use biscuits (cookies, my fellow Americans) and raisins or sultanas.
  • Americans – if not going for the obvious ice cream option, stick to chocolate, marshmallows and walnuts. Or almonds.

As long as there is chocolate, marshmallows and a crunch, you’re good to go.

World Milk Day. One of Many Days

Today is World Milk Day – not to be confused with National Milk Day in the US.

bottle-and-glass-of-milkActually a lot of countries have a national day devoted to milk but the FAO picked June 1 to bring everyone together on the assumption that no one would mind a second day spent talking ‘moo-juice’ (as my uncle Allen would say). Of course, they also declared the last Wednesday in Sept each year to be World School Milk Day so it’s possible that the folks at the FAO have a TEENY milk obsession.

But never mind that – Did you know that milk is one of the most commonly thrown away/wasted foods by households in developed world? Of the roughly 360,000 tonnes of waste milk that is poured down British drains each year, almost half of it is  designated as “avoidable waste” – the result of too much being served. The rest is discarded for being sour or past its sell-by date. Which reminds me – we’ll have a “sell by/best by date” discussion at some point as well because other than baby food, none of those days are regulated or consistently defined. Recipe for confusion!

So, what do you do if you are a small but busy household where the milk is only half used by the time you realize the date was a week ago and it’s smelling a bit odd? You either buy smaller containers of milk or you find a way to use more. The latter does not mean you must drink an extra glass every day. In fact, most adults I know don’t drink glasses of milk at all. Most of the milk here at TransAtlantic Towers goes into coffee, baked goods or white sauces. Just use milk in additional ways.  Make rice puddings, soups, poach some fish – make a panna cotta. You can even use the milk once it’s “gone off” if you’re gonna be baking. WOrks well in lots of biscuits, muffins and breads.

Or – buy the smaller container.

Make Mine Marinara

As I’ve stated many times before, I’m a big believer in “Big Batch Cooking”. Few things in life comfort me as much as the knowledge that-come what may, I have a big batch of my ragu, or my mother’s Poor Man’s Stroganoff, or just chicken stock, filling up my freezer, just waiting to be either heated and eaten, or turned into something else to be heated and eaten.

But as the days lengthen and the temperature warms up I generally turn away from slightly heavier fare. I don’t necessarily want a creamy stew, or even a meaty spag bol. I start to crave lighter meals. But I do still want to be prepared; to have something other than that trusty chicken stock on standby for either a quick pasta supper, or maybe just a flavoursome sauce for fish.

And that’s when I feel the urge to make a big batch of marinara sauce.

Marinara sauce, defined by the Oxford Dictionary as “a sauce made from tomatoes, onions, and herbs,” is one of the best possible standbys to have in your fridge or freezer. It is of course your almost basic tomato sauce. Marinara sauces are much lighter and fresher than you might think – at least when made at home and not laden with extra sugar and preservatives etc (no, I don’t believe in a store-bought pasta sauce).

pizza_sauce As such, it’s the perfect sauce for summer. It’s not only brilliant on pasta, but is also the perfect base for topping homemade pizzas, a delicious accompaniment to a grilled piece of chicken, fish, pork, or even steak.  What’s more, since it’s more of a staple of Italian-American rather than Italian cuisine (trust me, there’s a difference), it leaves you a lot more room to experiment since you won’t be hindered by the strictures of tradition.

Marinara is incredibly easy to make, and all from easily obtainable kitchen staples. I don’t use fresh basil in my marinara, for one very simple reason: I like my marinara to be a base, a starting point. From that base sauce, when I’m reheating a portion of it for whatever purpose, I can add that basil (which only works when fresh, and is assertive when used in any sauce), capers, dried chilies or black olives (though I almost never use black olives as I loathe them- no Putta in the kitchen, I), vodka, or cream!

sauce_makingOnce you have this basic sauce as that starting point it will save you loads of time –in the future. A good marinara does take a bit of time to make. Tomatoes, whether you use canned or fresh, take a good couple of hours to cook down properly and lose that potentially sour raw edge.

But a lot of time does not equal a lot of effort and there’s not much actual effort here. Just the odd bit of pot-watching, stirring, and some deeply pleasurable squishing. The squishing may in fact be my favorite stage. If you’ve got kids (with clean hands) this is actually a great sauce to get them to help you with.

So here’s my recipe for a good all-round Marinara (Italian culinary purists, look away now):

Marinara Sauce
(makes 6-8 servings)

You will need:

  • A couple of good glugs of olive oil
  • 1 medium-large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried chili flakes (optional. I like my Marinara to have a little bit of a kick, but then the older I get, the more I get my kicks where I can)
  • 1 20 cl mini bottle (or a big glass) of good dry white wine- you can use red,and in winter that’s what I use- but I like the lightness of white in the summer months
  • 6 400g cans of peeled Italian plum tomatoes in tomato juice
  • 2 tablespoons tomato puree
  • Salt and pepper

What to do:

  • In a large deep, lidded saucepan, heat the olive oil over a medium low flame until it’s fragrant. Then throw in the chopped onions and a good sprinkle of salt (the salt will stop the onions from catching). Let the onions saute until they soften and turn translucent. This will take a good ten minutes.
  • Once the onions are like mushy window panes, toss in the garlic, the oregano, and the chili flakes (if using), stir, and let them cook for just a minute or two. Then raise the heat just slightly, and pour in the white wine. Let the wine simmer until it’s reduced by at least half.
  • While the wine is reducing, it’s time for the fun part! Place a colander (ideally plastic or enamel) over a large bowl, then tip in the six cans of plum tomatoes. Then with absolutely clean hands, start squishing the tomatoes between your hands until they are a messy pulp in the colander. Give them a stir with a wooden spoon to send any juice they’re holding down into the bowl.
  • Once that wine is reduced by half (the onion/garlic/oregano mixture should look like a distinctly wet slurry), tip in the tomatoes from the colander. Give them a stir in the saucepan, then add the juice from the bowl and the tomato puree. Stir vigorously for a minute to mix in the puree then let  it come to a steady low simmer.
  • Season with one more sprinkling of salt and a good grind of pepper then just put the lid almost but not quite entirely over the pot, and let it simmer away for about 2 1/2 hours, giving it the occasional stir and taste.
  • After 2 1/2 hours, the sauce should have reduced by about a third, and have a good, thickish and slightly chunky consistency, as well as a deep cooked tomato flavor spiked with just that note of onions, garlic, wine and herbs.
  • At this point I personally let the sauce cool down a bit, then puree it with an immersion blender. That’s because I find the sauce is more versatile if it’s smooth and velvety (which it so deliciously is). If you like the more “artisan” nature of a slightly chunky sauce, buon gusto!

And as I mentioned above, don’t just think of a Marinara as being a sauce for pasta or pizza; remember that grilled fish! Or that steak Pizziaola! Or go fabulously 80s retro and use it as a dipping sauce for deep-fried mozzarella!

mozz_sticks


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