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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Tipple Tuesday: Simple Syrup

Tipple Tuesday: Simple Syrup

Simple syrup is a staple of cocktails, an essential sweetener that helps balance out drinks. Syrup is easier to mix into drinks because it is already in a liquid form. Sugar doesn't dissolve well into alcohol, but dissolves relatively easily in water. (That's why you'll find bars that use a sugar cube in an Old Fashioned putting a few drops of water in the glass before muddling the cube.) Besides for cocktails, I also use it to sweeten my iced coffee. Here's two ways to make it: Hot Water Method There are two…

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Leftovers, Week of July 19

Leftovers is a collection of things I made from other cookbooks/sources, notable things I ate out, and items didn't think warranted their own post. Maybe you'll get ideas of things to make from something listed here. If you do, let me know in the comments! Food I made this week:  2 lb sous vide NY strip at 125F and zucchini noodles with olive oil, garlic, and pine nuts Apricot ice cream with apricots from the CSA and David Lebovitz's Perfect Scoop Caprese salad with basil from the CSA, fresh mozzarella from the store, and…

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Making Hot Dogs Without A Grill

Making Hot Dogs Without a Grill

Happy National Hot Dog Day! When summer roles around and it gets hot outside, I start to get a craving for hot dogs. I prefer cooking hot dogs on the grill, which became a problem last fall when we moved into an apartment without a porch or access to a grill of any sort. I don't like to eat boiled hot dogs (sorry, Dad!) and my grill pan leaves a lot to be desired (namely the lack of smokey grill flavor), so I had to search for another way to make…

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Tipple Tuesday: Starting A Home Bar

Tipple Tuesday: Starting a Home Bar

This post is for people who want to put the days of drinking handles of Kamchatka and Ten High behind them. You've probably had a few craft cocktails at cool bars and are hooked. You want to learn more and start making them at home, but don't really know where to start. This post isn't for those who consider themselves knowledgable about liquor and mixing drinks. If you are one of those people, check out the other posts in the Tipple Tuesday archive. If you are ready to step into the world of…

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Corned Beef Hash

Corned Beef Hash

Corned beef hash is my favorite diner food. Some days though, you just want to hang out in the comfort of your apartment instead of trudging down to your local diner. You can probably make this brunch staple better at home, anyway. Let's get started. Corned Beef Hash 1.5 Tbsp bacon fat 4-5 potatoes, depending on size 1 medium onion, diced 1 hot pepper, diced 1/2 lb cooked corned beef, chopped 1 tsp salt 2 tsp paprika 1 tsp freshly ground black pepper Heat the bacon fat in a large cast…

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Tipple Tuesday: Infusing Gin With Rose

Tipple Tuesday: Infusing Gin with Rose

"Infusion" is one of those words that sounds more complex than it really is. Infused spirits are all the rage right now at cocktail bars, but you don't need to go out to enjoy them. You can make your own infusions with your preferred ingredients at home. There are three main ways to do infusions: Classic immersion method: Mixing the ingredients in a glass gar and letting them sit for a few days to a few weeks in the dark at room temperature. Better for fruit and herbs. Heat infusions…

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Radish Cilantro Slaw

Radish Cilantro Slaw

Do you have a bunch of radishes that you don't know what to do with? Try making this delicious topping for your next batch of tacos. I came up with this after buying a container of beautiful radishes from the local farmers' market, only to return home and discover that we already had a full bag in the fridge. After making a batch of quick pickles out of them, I came up with this to put on our tacos. Amanda and I liked it so much that we ate it two…

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The Half-Pound BLT

The Half-Pound BLT

We take sandwiches very seriously in the Grimmett household. We are picky about the ingredients and the way they are arranged. Admittedly, sometimes we take things a little too far, but as our friend Thomas says, "If it is worth doing, it is worth overdoing." We agree. BLTs (I'm referring to bacon, lettuce, and tomato sandwiches, not one of the other 105 possible meanings of that acronym) are really good. If you are just starting to learn how to cook, start with something simple and delicious like the BLT. It will taste great,…

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Tipple Tuesday: Mount Gay & Tonic

Tipple Tuesday: Mount Gay & Tonic

It is hot here in NY, and by looking at the map, it is pretty hot in most of the US. I can't think of a better time to sip our favorite simple, refreshing summer cocktail, the Mount Gay & Tonic. You can make it in under a minute and it is so good that you'll keep the ingredients around precisely for hot days like this when you don't have the energy to make anything else. Before we get to the recipe, here is a fun fact: Mount Gay is…

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