The French 75

Sunday, July 17, 2011

Whoa! A cocktail on I Pray to Gouda?

One cannot live on food alone.


Well, whatever, anyway. It’s time for me to blow your mind with a simple but classic summer drink. It’s also time for me to attempt to convince you not to drink three. You live and you learn, folks.

Do NOT buy that bottled lemon juice. I will hunt you down and beat you.

The French 75

makes 1 drink

1 lemon

3 Tb gin

1 1/2 Tb fresh lemon juice

1 Tb simple syrup

1 cup ice cubes

1/4 cup dry sparkling wine (brut Champagne, etc.)

Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.

In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.

Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

Farfalle with Salmon, Mint and Peas

Saturday, July 16, 2011


I wish I hated pasta. But I can’t. I can’t hate it. I don’t care if it’s long and skinny, shaped like a bow or shell or comes stuffed…I want it and I want a lot of it. Give me a choice between a slice of chocolate cake and a bowl of pasta smothered in Parmesan and I’ll eat both go right for the bowl of carbs.

Here’s a pasta dish you can feel good about eating. Fresh salmon, lemon and a touch of mint gives it a complex mix of flavors, but it’s a cinch to make (especially when you have five girls coming over to watch Bachelorette and
play drinking games based on how many times that idiot Ashley says the name, “Bentley”).

Farfalle with Salmon, Mint and Peas

1 lb farfalle (bowtie)

    1 1/2 lb skinless salmon filet

    Coarse salt and freshly ground paper

    Juice and finely grated zest of 2 lemons

    1 pkg frozen peas, defrosted

    2 Tb unsalted butter

    1/4 cup chopped fresh mint

  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

  2. Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

  3. Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

  4. Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.