Melon Granita

Melon Granita

Granitas are a perfect way to use up ripe, in-season fruit and make a refreshing dessert. I bought a golden honeydew at the grocery store, but didn't get around to cutting it up and eating it until it was so ripe that it wouldn't last long after being cut up. I settled on making a granita, an Italian ice-based flavored dessert that has varying consistencies across Italy. I searched through David Lebovitz's The Perfect Scoop (one of the best frozen dessert recipe books out there) and came across this recipe for…

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Tipple Tuesday: Watermelon Refresher

Tipple Tuesday: Watermelon Refresher

Keeping with last week's theme of local in-season ingredients, this week's tipple was inspired by the beautiful watermelons available at last week's farmers' market. Notes Be sure to wait until the watermelon is ripe and flavorful before you use it for this cocktail, otherwise you won't taste it. I used IKEA's elderflower syrup. You could use 2:1 simple syrup instead, but the elderflower gives it a wonderful flavor. The fresh mint is a must, but you could substitute lemon juice for the lime juice depending on your preference. A floral…

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Sous Vide Corn On The Cob

Sous Vide Corn on the Cob

Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further. Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it. Cook them in your sous vide water bath for 30 minutes at 182F (83.3C). Take the bag out, cut it open, and serve!

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“Apartment-style” Sous Vide Pork Ribs

“Apartment-style” Sous Vide Pork Ribs

I haven't had access to my smoker for about a year now and I miss it. I've been experimenting with things I used to make in the smoker to see if I can make another tasty version with the equipment available to me in the apartment. I tried a few oven and crockpot versions of ribs, but I could never get the consistency I'm looking for. Oven/crockpot ribs were always either too tough or too tender. I couldn't hit the sweet spot I was looking for with juicy tenderness and still firm…

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Tipple Tuesday: Blackberries Three Ways

Tipple Tuesday: Blackberries Three Ways

I like strong warming drinks in the winter, but when the heat rolls in I prefer light refreshing drinks made with in-season ingredients. Blackberry season is in full swing right now, so here are three refreshing drinks made with fresh blackberries. All three have different liquors and flavors, but each is refreshing in its own way with a wonderful blackberry base. One is made with gin, one with rye whiskey, and one with vodka and St-Germain. Each of these drinks contains simple syrup. If you need a refresher on how to make it, I've…

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Copycat At Home: Holeman & Finch Burger

Copycat at Home: Holeman & Finch Burger

When I have a good dish at a restaurant, I sometimes try to recreate it. I'll chronicle these things in the Copycat at Home series. I went to Holeman & Finch a year ago after learning about their famed burger. Though it was raining and we had to wait for an Uber, I insisted that my boss Dusty and I go. We had a few drinks and small plates (beets and charcuterie, if I recall), and each reserved one of the 24 burgers for the 10pm serving. It was incredibly delicious.…

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Tipple Tuesday: Maraschino Cherries

Tipple Tuesday: Maraschino Cherries

Most maraschino cherries are bright red, sickly sweet, and drowning in red dye and corn syrup. Not something you want to put in your cocktails. Luxardo cherries are another story, but they are pretty expensive as far as garnishes go. Since cherries are in season right now, I thought I'd pick some up and make enough maraschino cherries to last until this time next year (or to give out as host gifts with a bottle of rye around the holidays...) Homemade Maraschino Cherries 3/4 cup raw sugar 1/2 cup water 1…

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French Fry Notes

French Fry Notes

Amanda and I made some french fries at home last week on a whim. Here are the notes. We used this recipe from Serious Eats as a base. Making fries at home is both easier and more difficult than The whole process takes at least an hour and a half before clean up. Make sure you have enough time to do this. We were getting pretty hungry by the end. We aren't making them on a weeknight again, only on a weekend, maybe a huge batch with tons of dipping sauces and…

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Breakfast Skillets

Breakfast Skillets

Breakfast skillets are the "Weekend Special" here at the Grimmett Apartment. Simple and delicious. Breakfast Skillet 1/2 lb of bacon, chopped 3-4 potatoes, diced 1 onion, chopped 1 hot pepper, chopped 1 tsp smoked paprika Salt and pepper to taste Chop up the bacon and fry it in a large skillet over medium high heat. Remove it from the skillet when it is crispy, but retain the grease. Put in the diced potatoes and start frying them in the bacon grease, still on medium high heat. Flip them over after 10…

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Simple Pesto

Simple Pesto

September 30, 2016 Note: I've revisited my pesto-making style. I no longer make it this way. Check out how I make it now. There are so many variations of pesto these days that it is almost a catch-all title for green sauces. I'm not against that, but it is hard to know what to expect when someone says pesto. I prefer the simplicity of the classic version, both in taste and ease of preparation. Classic pesto is made with fresh basil, garlic, pinenuts, Parmesan cheese, and olive oil all ground…

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