LA’s current favourite cocktail is the French 75.
Served in a flute, the ingredients are:
Directions: Combine sugar, lemon juice, and gin in a shaker full of ice. Shake well, then pour into a tall glass and top with champagne. (If possible, ice the glass ahead of time.)
(What!? She makes great tips and it will help her through university.)
* this is best prepared the day before you want to serve it and is simply reheated
1 large brisket (4-5 lbs)
¼ cup Magic Dust
2 tablespoons olive oil
2 large Spanish onions (1 lb)
5 large cloves garlic
¼ cup apple cider vinegar
1 ½ cup water
1 large can crushed (or diced) tomatoes
¼ cup fancy molasses
The evening before cooking sprinkle “magic dust” liberally on both sides of the brisket. Put the brisket in a large freezer bag and put in the fridge. Turn it over whenever you think of it.
The next day, take the brisket out of fridge and let it come to room temperature while you slice up the onions (I use setting no. II on my mandolin) and mince the cloves of garlic. In a large pan heat oil to near smoking, add brisket to pan and sear both sides until brown (about 7 minutes per side).
Remove the brisket from the pan and put in the crock pot on the low heat setting.
Still working with the pan used to sear the beef, reduce the heat to medium and the add the onions and garlic to the pan. Cook onions down for about 10 minutes, stirring regularly. Add apple cider vinegar & water to the pan and work up the brown pan bits into the onion / garlic mixture. Once the pan is clean, transfer the mixture to the crock pot (cover the beef). To this add the can of tomato (including all the liquid) and the molasses. No need to stir - just put on the lid, make sure the temperature is set to low and walk away. Cooking can take 8 – 10 hours using this technique. If you don’t have a crock pot you can also do this in a covered roasting pan in a traditional oven set at 250 degrees for the same amount of time.
You can tell the brisket is done when it falls apart when merely threatened with a fork. At this point – remove it from the liquids and place it on a large cutting board. Using two forks start at one edge and simply pull the meat apart (hence the term ‘pulled’ brisket). At this stage I usually transfer the pulled meat into a container and pop into the fridge until about 2 hours before I’m ready to serve.
To make the sauce/gravy – separate the liquids and solids that remain in the crock pot. Keep all of the solids and about 4 cups of the liquid. Puree the solids to a very smooth consistency – I put the solids in a large juice pitcher and use a hand blender . Slowly add the reserved liquids, continuing to puree until you reach the desired consistency - ketchup like. Check the seasonings, add salt, pepper, magic dust, hot sauce to suit your palate. Put the sauce in the fridge until ready to reheat.
To reheat I simply add all the ingredients back into my crock pot, stir to combine and set the temperature to low. After about an hour it should be back to a nice serving temperature. If you aren’t ready for it yet, reduce the temperature to ‘warm’ and it’ll be ready whenever you are.
Serve with good crusty rolls, mayo and horseradish.
½ cup paprika
¼ cup kosher salt, finely ground
¼ cup sugar
¼ cup powdered mustard
¼ cup chili powder
2 tablespoons ground black pepper
¼ cup garlic powder
2 tablespoons cayenne pepper
Combine all of the above – add more or less cayenne pepper to suit your preferences. I always double the recipe when I make it – it goes with every meat; fish, beef (steak, brisket, Miami ribs) and chicken as a dry marinade and cooking spice – so it goes fast. Store it in an airtight container while it lasts.
2 dozen frozen mini tart shells
1 tablespoon extra-virgin olive oil
½ pound onions, cut crosswise into rings
2 large eggs
½ cup milk
½ cup heavy cream
1 teaspoon coarse salt
Freshly ground pepper
2 ounces gorgonzola dolce
Place mini shells on a cookie sheet, and prick bottom all over with a fork. Cook according to package instructions.
Heat oil in a large frying / sauté pan over low heat until hot but not smoking. Cook onions, stirring frequently, until golden brown, about 30 minutes. Let cool… sometimes I do this the day before I do the rest… it keeps well in the fridge
Whisk eggs, milk, cream, and salt together; season with pepper. I do this in a large measuring cup – makes it easier to pour into the tart shells.
Place some of the caramelized onion in the bottom of each tart shell, then crumble in cheese and fill shell with the egg & cream mixture. Bake in a 400 degree oven until puffed and pale golden brown, about 20 minutes. Let cool for 10 minutes and serve or let cool completely and freeze for up to 2 weeks. Reheat from frozen in a 350 oven for 10 – 15 minutes.
ASIAN COLESLAW
¼ head red cabbage - shredded
¼ head green cabbage - shredded
2 large carrots - grated
1 bunch green onions – finely chopped
½ cup chopped peanuts
½ cup (give or take) Indrani’s famous Asian salad dressing (below)
The perfect make ahead food – the cabbage and carrots can be prepared 24 hours in advance and stored in large Ziploc bags in the refrigerator. Combine all of the ingredients in a large bowl about 1 hour before serving to allow for some absorption of the dressing into the cabbage.
INDRANI’S FAMOUS ASIAN SALAD DRESSING
½ cup olive oil
1 cup canola oil
2 teaspoons soy sauce
2/3 cups white sugar
2 tablespoons balsamic vinegar
½ cup red wine vinegar
Combine all of the above – whisking thoroughly until the dressing no longer separates. Store dressing in a jar in the fridge – shaking well before use.
Tarts
2 9-inchfrozen pie shells
2/3 cup shredded sharp Cheddar cheese
Cranberry Salsa
¼ seedless orange, with peel*
1 ½ cups fresh or frozen cranberries
½ cup roasted pearl onions**
½ cup Sultana raisins
1/3 cup liquid honey
3 tablespoons granulated sugar
1/4 tsp powdered ginger
Few drops Tabasco or your preferred hot sauce
* Thin-skinned oranges work best.
** For a short cut you can buy jars of small sweet onions (like cipollini) that are either roasted, grilled or caramelized and packed in vinegar and oil are available in gourmet food shops. If you used jarred onions you have to drain the liquid before and remember you can not use cocktail onions!
Thaw pie shells for 10 to 15 minutes while preheating the oven to 400º.
Remove one pie shell from foil plate and press it flat onto a floured pastry board. Sprinkle shredded cheese evenly over top. Remove second pie shell from foil, lay on top and flatten gently.
With a flour-dusted rolling pin, roll out cheese and pastry “sandwich” to 1/8″ thickness. Using 2″ diameter round cutter, cut out 36 circles. (If baking in batches, circles can be kept in single layer on wax paper-lined baking sheet until pans are ready). Extra pastry can be combined and rerolled – no problem.
Fit pastry circles into bottom and up sides of ungreased mini muffin tins (1-3/4″ diameter). Prick with a fork. Bake 12 to 14 minutes until puffed and golden. Cool on a rack. I made these a day ahead and stored in an airtight container until I was ready to assemble
To make cranberry salsa, in small food processor, chop orange until peel is in small pieces. Add cranberries and onions; pulse until cranberries are just coarsely chopped, not puréed. Transfer to a bowl; stir in raisins, honey, sugar, ginger, hot sauce and pepper to taste. Cover; chill overnight, or freeze (I made this two weeks in advance of the party and it froze beautifully).
To serve, spoon room temperature salsa onto Cheddar tarts.
Ingredients
1 – 1.89 Litre carton of Pomegranate Fruitopia
3 cups of vodka (don’t spring for the expensive stuff for this mix)
½ cup orange liqueur (Grand Marnier, Cointreau or Triple Sec)
½ lemon sliced into rounds
½ lime sliced into rounds
Combine all of the above. Garnish with fresh pomegranate seeds if you have them, pour over ice and enjoy!
Canada is a great place to live. Home of the beaver and the maple leaf. So, we celebrated Canada Day this year with some homemade maple leaf cakes.
Here is the recipe for the coolest Canada Day cakes in the country:
1. Make two batches of pancakes. Add red dye to one and green dye to the other.
2. Draw and cut out a maple leaf.
3. Stick the maple leaf on a large pancake and cut. When that doesn’t work, just cut the darn maple leafs by hand.
4. Use the remaining pieces to form a small pyramid in the middle. Waste not, want not.
5. Drizzle pure maple syrup over the maple leaf cake in a circular pattern.
Be thankful you live in one of the best countries in the world and enjoy your breakfast.
This is my favourite summer drink. Great late in the afternoon when you need a little pick me up.
Get a large glass.
Add heaping tablespoon of instant coffee (both leaded or unleaded works).
Add sugar or sweetener.
Add small amount of hot boiling water, enough to disolve coffee and sweetener.
Add ice cubes to top of glass.
Add soy milk or cow’s milk (as you prefer) to top of glass.
Stir and enjoy!
3 packed cups fresh basil leaves (removed from stems)
2 large cloves fresh garlic
½ cup pinenuts
¾ packed cup fresh chopped parsley
¾ cup fresh grated parmesan
½ cup olive oil
¼ cup melted butter
salt to taste
Combine everything in a food processor on low, then medium speed. (Arrange things so the blender blade will turn efficiently.) Thoroughly work everything into a smooth paste. Toss with hot, drained pasta. Serve with freshly grated parmesan and pepper.
Tips: For freshest, greenest pesto, prepare all ingredients, then process just before tossing with pasta. Cover with plastic wrap (allowing no air contact) and refrigerate if preparing in advance. Pesto also freezes very well for a last minute dinner.