Showing posts with label lime juice. Show all posts
Showing posts with label lime juice. Show all posts

Friday, October 3, 2008

The Incredibly Versatile Pesto











I like to have a taste of Summer all year long. I am fortunate enough to live in a house with a garden so I have the ability to pick fresh peaches off the tree every August, eat tomatoes off the vine and have fresh herbs from Spring to late Fall.

I can and freeze in order to preserve those brilliant tastes into the bleak winter months. Pesto can be a brilliant burst of flavor that can push even a cold February night away.

There is no one pesto, there are as many recipes as there are Italian women. All of them are good.

Some favor the burst of basil, others are heavy on the garlic, some much more cheesier. There is nothing wrong with any of them. Play, taste, and adjust until it is perfect for you.

In various combinations
Basil
Olive Oil
Cheese
Nuts
Garlic

Pine nuts are traditional, but almonds can be delicious as can walnuts. You can add sun dried tomato, a splash of lemon juice, a hot pepper to give it a boost, but always use a good quality olive oil. Flat olive oil can bring down even the best ingredients.

You can even leave out the basil and make a pesto with Tarragon or Sage. Sage Pesto is great for pastas like gnocchi, and Pumpkin or Mushroom Ravioli. For those of you who have never made a Sage Pesto I include the recipe, but feel free to change it. Play with your food.

  • 1 cup raw almonds
  • 2 cups fresh sage leaves, firmly packed
  • 1/2 cup flat-leaf parsley leaves (or Tarragon, or basil, they both blend well)
  • 1 cup olive oil
  • 1 head of garlic peeled
  • 1 teaspoon salt
  • Juice of one lime
Put it in the food processor or blender until it is creamy. Freezes beautifully and in addition to working wonderfully with pasta it is also a great rub for Poultry or Pork. Try rubbing under the skin of a chicken, salt the skin and let rest in the refrigerator on a rack for 24 hours. Rub the skin with olive oil and roast.

If you do not have a garden of your own hit the Farmer's market this weekend. They still have herbs along with the last of the summer vegetables and the first apples of the season.

Sunday, August 17, 2008

Woof's Super Fruity Party Punch



















For those of you who thought that the Public Theatre's production of Hair was too clean, that it lacked grit, soul, energy, love, sweat, tears and anger; run, or take a train to Asbury Park, New Jersey and see this definitive production of the Love Rock Musical Hair. Staged by the Revision Theatre .

I was in a cast many years ago and have seen this show in several incarnations and have never been left with such a powerful punch as this version provides. If for any reason the director and choreographer of the Public version do not go to Broadway the producers need look no further than Andy Goldberg (director) and Elisabetta Spuria (choreographer) to find the talent needed to have audiences on their feet, not because they have been invited to join a Mama Mia type dance party, but because they have been touched deeply.

From the moment the lights come up and Aquarius begins as the souls of our pasts are given a summons from a Royal medium the chills begin. All around us the ghosts appear and as they grow stronger in voice they become real and it isn't a nostalgic look back, we are there. It's 1968 and we are at war, young men are needlessly dying in a war we know is wrong.

The voices are powerful and strong as the past comes to life as real and vital as anything we have experienced.

Many versions of hair make Berger the 'star'. Here we see him on his own methadrine trip, one of those selfish types who talk a good game and will someday be a Republican excusing his life with a yearly cheque to some charity.

As we become fully a part of the tribe, the tribe moves above us, around us, in front of us immersing us in their world.

When Claude sings 'Where do I go?" and the cast turns to him in the final chorus we are a part of them beseeching him to join them in being free, not to give his life for some idiotic thought of patriotism. We as the audience know no matter what the sacrifice, nothing changes.

As the show draws to a close we want them to stay, celebrate their youth just a little longer, be a part of something important, sing and dance for as long as you can. Don't become us.

It can't happen.

We know who they are, and we know who they will become. A population that has allowed the president and the congress to run roughshod over our constitution. We, who are complacent sheep going along with anything to be perpetuate the illusion that we are 'safe'. We who as the lights go on and souls of who we used to be depart sit stunned with tears in our eyes for what we have allowed ourselves and our country to be.

Theatre this evocative should run much longer than 3 weeks. The City of Asbury needs to give this amazing company an extension on the Carousal building and when it finally closes spend their resources turning the space into a Theatre, not some wasteful shopping court. If equity is an issue, guys bend your rules, you do it all the time to screw actors. Bend them again to give them a chance to be seen.

I'll make the trip to New Jersey again for this, but not to buy a pair of sunglasses.

Go to the website, read the names, remember these performers. Keep your eyes on them as they continue to work and hopefully fulfill the promises so many of us have failed.

So how do we go from here to a punch recipe? Hey, I'm a food writer, it may not always be a smooth transition but what is?

The one thing I remember about the 60's was punch, fruit juice (always eventually spiked) was served in big Christal or glass bowls. As hard as this cast works an Angel Hair pasta recipe just wouldn't cut it. They need something to rehydrate as they skinny dip til the sun comes up.

2 cups sugar
1 huge ginger root cut up
2 cups water

Warm the water on the stove and simmer the ginger root in the water for 30 minutes then stir in the sugar to make a syrup.

1 cup lemon juice
1 cup lime juice
1 cup unsweetened Cranberry juice
1 cup Cherry juice (tart if you can get it)
1 cup Pineapple juice
7 cups water

Once the syrup is made, stir in all the fruit juices and chill. Serve like a lemonade over ice and if the party calls for it spike it with some booze. Vodka, rum, or tequila blend best with fruit juices, but hippies can't be choosers so use what you've got.
Best served at final cast parties to celebrate a job well done. For this cast I would man the Barbecue at no fee, and I'm expensive.

Ephie Aardema, Julia Arazi, Casey gensler, Kyle Taylor Parker, Marah Meese, Mike Russo, Scoop Slone, Keith Antone, Steven Charles, Joay Caldwell, Spiro Gallatsatos, Martin Gould Cummings, Deidra Grace, Iliana Inocencio, Britt Johnson, Hannah Shankman, Anita Welch

The Band
Brian Green, All Coffey, John Gronert, John Manga, Jim Mcilvain, Steve Pleasnarki, John Luckenbil
Band Conductor: Andrew Hertz
Set Design: Russell Michael Scramm
Lighting: George Hansel
Costumes: Steven Epstein
Sound: Simon Ghezzi
Assistant Director: Heather Foard
Associate Set Design: Dawn Von suskill
Production Stage Manager: Julie Meyer
Assistant Stage Manager: Ann Marie Chiatia
Music Direction: Andres Hertz
Choreography: Elisabetta Spuria
Director: Andy Goldberg

Monday, July 14, 2008

Crab Cakes Maya

My apologies for being such a negligent host. S.O. took me to Seattle for my birthday (yes the big one) and the moment I got back I began to work on a 50 person wedding feast. Yesterday my hands looked like crab claws so swollen were they from chopping and stirring. The Hall of Shame is coming (I have 200 entries that were truly awful to consider) and I will write more about Seattle and the area including a bit about Wild Ginger, a very creative and completely delicious Seattle restaurant where I spent my birthday

But for now...we have Crab Cakes Maya. Shelled crab is quite expensive now and would have been too much for the wedding party's budget but the bride had a lovely daughter who wanted two things, chocolate fondue for fruit and crab cakes. I always come to any event with a small supply of emergency food and a pound of dried pasta for the "I can't eat ______ wedding guest. None were present at this event so I had to do a crab cake with...whatever.


Crab Cakes Maya

8 ounces of crab meat

1 duck egg beaten

1/4 red onion grated

a couple of party crackers crushed

Salt and pepper

Chives, lots of chives

Truffle butter and fresh lime


I took the egg and beat it adding in a few crushed crackers, the onion and the crab. I hit it with seasoning and the chives and formed the cakes. NO way were they going to stay together in the pan so I tucked them in the freezer for about 30 minutes to set. Hot olive oil and a good sear on both sides until they were heated through. I topped with a little melted truffle butter and a squeeze of lime and served on a bed of onion with additional lime.


A little chunk just happened to fall off in the pan...and these were good. The egg added a nice richness to the mix and the chives with the lime woke up the flavor. Maya, you now have a dish of your own.