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Liz Johnson

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Posts posted by Liz Johnson

    Make and Take

    in Cooking

    Posted

    I wrote an article about this new concept this week.

    Once there was Shake 'N Bake. Now there's make-and-take — the latest leg-up for getting a family dinner on the table fast. But unlike Shake 'N Bake, a shortcut that comes in a box, here you make it — and box it up — yourself.

    "Make-and-take" means someone else plans the meal, does the shopping, chops the vegetables and measures the spices. All you do is whip the ingredients into dinner — or up to eight dinners — that serve four to six people each.

    The catch? You have to go to a store to do it.

    Here's a link to the article: Make and Take

    Has anyone else done or seen this? Opinions?

    eG Foodblog: tammylc - (and Liam)

    in Food Traditions & Culture

    Posted

    Who does the decorating in the common area? I ask because I have a tapestry very similar to the one over Willie's right shoulder. I got mine in Guatemala.

    And, a food-related question: Because your community feeds so many people, is it possible to buy things wholesale? If not, is there some kind of incorporation that would allow you to do so?

    I need a pink drink

    in Spirits & Cocktails

    Posted

    Liz, how well do you know the cocktail tastes of the crowd you'll be entertaining? In addition to avoiding a gin-based  "pink" drink because you're already using gin in the Pegu Club, you might want to go with a somewhat fruitier style of drink.

    There are some people coming to this party that I've never met before, so I'm trying to be mindful of that. I'm leaning toward the Campari cooler, though, because I think with the ginger and the syrup it won't be as bitter as some other Campari cocktails.

    Maybe if you do a fruit-juice-and-soda drink it will be easier to provide a non-alcoholic alternative.

    I'll have sparkling water, fruit juice and sodas, so they'll be fine. I think I'll do a virgin sea or bay breeze for the mom, though.

    Aside from the mother to be, there may be people who don't drink alcohol, or who simply want to drink more than one without getting sloshed. :smile:

    Huh? Who would do such a thing? :wink:

    How about something like white rum with a little pomegranate juice? (not that I've tried it or anything...)

    Personally I would do pomegranate juice with prosecco. Or a little campari in prosecco.

    I made this drink for a class last year. It's a very accessible drink:

    The Pomeranian:

    2 oz. white rum

    1 oz. pomegranate juice (I used Pom Wonderful)

    1/2 oz. lemon juice

    1/2 oz. triple sec

    1/4 oz. grapefruit juice

    Shake and serve up in a chilled glass. Garnish with a lemon wheel.

    I also made a nice non-alcoholic version by (obviously) leaving out the rum, upping the amount of grapefruit and topping with soda.

    Thanks JAZ, I like this one too. There are a couple of hosts for this party, so I'll make my proposals to the board this week! :biggrin:

    I need a pink drink

    in Spirits & Cocktails

    Posted

    What's wrong with the classic Malibu Bay Breeze? Made with Malibu Rum, Cranberry Juice, Grapefruit Juice (or is it pineapple) Thats pretty pink.

    It sure is! (Why am I suddenly humming the Psychedelic Furs?)

    btw....great idea for the cocktail shower!

    Thanks!

    I need a pink drink

    in Spirits & Cocktails

    Posted · Edited by Liz Johnson (log)

      I feel confident stating that there isn't a blue curacao made that's worthy of replacing either.

    I've tried both cointreau and regular ol' cheap curacao and found that because of the aromatics of the gin and the flavor of the two bitters that it doesn't make THAT much of a difference in this case. Of course, I may not have as exceptional a palate as you! :unsure:

    Well there's always food coloring! :raz:

    I need a pink drink

    in Spirits & Cocktails

    Posted

    Or a caipirinha with muddled cherries?

    This sounds more like it. It's at the end of April so some people might be getting the mojito-caipirinha bug.

    How would you make this?

    behemoth... what a great idea. I know we'll have champers around anyway, so I'll make sure to have pomegranate to give it a nice color.

    I need a pink drink

    in Spirits & Cocktails

    Posted

    I'm planning a baby shower that's actually an excuse for a cocktail party. The parents-to-be don't know the sex of the child. To honor the theme, I'll be serving a Blue Pegu Club (with blue curacao), and ..... I need a pink drink — not gin.

    Any suggesions?

    Eating SWAN

    in Cooking

    Posted

    Funny, I was just wondering about this myself. There are several swans at the lake where I go running. There are also geese and ducks. Of course this got me wondering why swans seem to be just about the only large birds we don't eat?!?!

    Easter Brunch

    in Cooking

    Posted

    Thanks Rich. That page in the cookbook page is definitely stained (mostly with olive brine from pitting!).

    The baby carrots that viva was talking about with little green stems left on top are best, but if you have big ones, cut them. Wells says to cut them in half lengthwise, but I like them on the bias in 2-inch pieces.

    PS You can serve this dish room temp.

    Ludja, your meal sounds divine.

    Easter Brunch

    in Cooking

    Posted · Edited by Liz Johnson (log)

    What kind of cheeses? Sounds great.

    Viva, I messed up on one part of the recipe. You're supposed to salt when you add the garlic — halfway through, not at the end. You should, of course, taste for seasoning again before serving. Sorry! I can't edit my post now... too late!

    BTW, how about some photos on Sunday!

    Easter Brunch

    in Cooking

    Posted

    I'll rephrase the recipe, but it comes from Patricia Wells' "At Home in Provence" (Fireside, 1996). She says its comes from a woman named Irma, the housekeeper of Wells' friend Maggie Shapiro. PM me if you want the exact wording.

    Basically heat 2 tablespoons olive oil and coat 2 pounds of carrots with the oil. Cover and braise for 20 minutes. Add 1 head (YES!) of peeled garlic cloves and reduce heat to low. Cook until garlic is soft and carrots are caramelized, about 20 more minutes. Sprinkle with good black olives (pitted) and salt and pepper.

    Wells also recommends a subtitution of tarragon instead of olives.

    Honestly, you wouldn't believe how delicous this simple dish is.

    Easter Brunch

    in Cooking

    Posted

    Boris, yours sounds like a labor of love! That always makes food taste better.

    BTW, what's everyone drinking? (besides Hector, with his aquavit and Danish beer!) I like to serve rose with Easter brunch, too... I feel like it's a harbinger of warmer days!

    Viva, do you have a carrot recipe yet? I use a delicious one from Patricia Wells' Provence cookbook where she braises with garlic and adds olives at the end. It's delicious and very colorful.

    Snowangel, what have you decided to make?

    Easter Brunch

    in Cooking

    Posted

    Liz, this will be my first time grilling lamb, although I'm doing "rack-of" instead of "leg-of". 

    Hope it's not too late, but one of my favorite ways of preparing rack of lamb is with Moroccan spices. A great recipe can be found right here on Epicurious. The recipe is for a big party so be sure to downsize. They've given smaller proportions at the end of the recipe but they forgot to convert the cilantro, so be careful!

    It may not have the right flavors for your Easter brunch, but you can always make it another time!

    As for me, I'm leaning toward garlic/herb marinade for my leg of lamb, grilled for a bit and finished in the oven. I'm thinking of proscuitto-wrapped asparagus for hors d'oeuvre and possibly a rosemary spoon bread as one of the sides for the lamb. I'd like to figure a way to work eggs into the menu but I'm coming up empty so far.

    Any suggestions?

    Did anyone see that recipe for artichokes with poached eggs and salmon in Martha Stewart Living this month? Looks great — but tough to pull off a la minute.

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