Aperol Citrus Granita

July 25, 2014

WSJ 2014, 3 hrs chill serves 4

  • 1 C fresh orange juice
  • 1 C fresh grapefruit juice
  • ½ C Aperol
  • ½ C vanilla sugar/regular sugar
  • ¼ C water
  • ¼ tsp orange bitters
  • finely grated orange zest

Mix all ingredients until sugar dissolved, place in 9 by 13 inch baking dish.

Cover with plastic wrap, place in freezer. Use fork to stir every 30 minutes. Break up ice chunks until all frozen.

Scoop granita into chilled serving glasses. Garnish with orange zest.

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White wine Sangria

July 25, 2014

WSJ 2014 Washington DC

Dry white wine, St Germain liqueur (elder flower), fresh pineapple, strawberries,oranges,lemons.

Serve in wine glass.

Watermelon Martini

July 25, 2014

WSJ July 2014 (Barcelona Eclipse)

Vodka, simple syrup,watermelon

Serve in martini style glass

 

Spanish Potato Omelette

July 25, 2014

  • 1 LB (yukon gold) potatoes sliced.
  • 4 eggs well beaten
  • 1 onion diced or thin slices
  • 3-4 TB olive oil/butter
  • chives

Heat 2 TB oil in large pan, add potatoes & onion, cook med heat until softened about 15 min. Remove from heat.

Combine eggs and potatoes in bowl, return to fry pan with 1 TB oil & 1 TB butter, cook med low heat  2 min until set.

Turn omelette over (use another pan or plate) and continue cook 1 min.

Sprinkle chopped chives on top.

 

List ingredients: Use large cast iron fry pan

  • Pancetta 4 0z
  • ½ LB each: ground beef, mild Italian sausage (skin removed)
  • 2 carrots coarsely chopped
  • 2 celery coarsely chopped
  • 2 shallots chopped
  • 1 onion coarsely chopped
  • 1 clove garlic (minced or TJs frozen)
  • 2 – 28oz cans whole San Marzano tomatoes
  • 1 6oz can tomato paste
  • 2/3 C red wine

DIRECTIONS

  • In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
  • Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
  • Add tomato paste into middle of pan to “melt”
  • Add 2/3C red wine to deglaze, reduce by half.
  • Return meat to pan.
  • Add 2 cans whole tomatoes, squeezed  by hand to break up or coarsely chopped.
  • Continue to cook on low heat until reduced.
  • cook Orecchiette pasta, add sauce.