Going to Rome and Florence and would love any suggestions people might have :).
Summertime means Pimms! I recently had a Pimms Cup at Central (http://www.centralmichelrichard.com/) made with Cel-Ray soda (http://en.wikipedia.org/wiki/Cel-Ray) which inspired me to make my own Pimms cocktail for Bob. This one had about 2 ounces of Pimms, 1.5 ounces of fresh lemonade, a couple slices of cucumber and some blueberries. Really though you can make it with anything you like, strawberries, peaches, plums, mint, basil … half the fun is finding new additions (just don't use too many at once). The pink really girly looking drink was mine. It's Campari with sparkling water, a splash of lemonade and some blueberries to garnish. If you like Campari you'll love this. The lemonade cuts the bitterness just enough and it's a beautiful color to boot.
The cheese and olive shot is just gratuitous. Though I should point out for any NoVa people that Screwtop (http://www.screwtopwinebar.com/) now flies in burrata from Italy. We had some for dinner last night with roasted peppers, tomatoes, basil and rose cured salami on little homemade toasts. (Sadly I forgot to snap a picture but if you live in the area trust me you should pick some up next time they get any).
It’s been ages so I’ve actually built up a stockpile of things to share. Let’s start with Kuku Paka. I recently discovered a blog called Chachi’s Kitchen (http://chachiskitchen.blogspot.com/) that has a ton of East African/Indian recipes that my family cooked when I was growing up. I’m not usually brave enough to make Indian food but I’ve decided to make a huge Indian dinner for a friend’s going away party (more on that next weekend). Anyway, I decided that some of the dishes (like this one that I’ve never made before) needed a test run.
I didn’t quite follow the recipe on the site, but it came out pretty well anyway. Here’s what I did:
Brown 4 chicken thighs in a pot. Set aside.
Dice an onion and soften in the leftover chicken grease (about 10-15 minutes).
Food process about 4 cloves of garlic, a bit of ginger, a jalapeno and a habenero with some water.
Toss it in with the onions to soften.
Cube 2 medium potatoes and add to the pot.
Dice a couple tomatoes throw them in the mix with some water and let it cook for about 15 minutes.
Toss the chicken back in and cook until just done.
Add coconut milk to taste.
Top with green onions and cilantro. Serve over rice (I used brown to be healthy, but I think white would taste better).
Overall, I liked the flavor, I would probably cook it a bit longer before adding the chicken and coconut milk in hopes of ending up with a thicker curry.