Rose Drop

My beautiful Gertrude Jekyll rose is about to bloom — time for a Rose Drop.  This recipe was recently featured in the May 2017 Sunset magazine.  Enjoy!

For me, the garden is a place of deep inspiration for my cooking.  I have a beautiful rose bush* — right now in full bloom with deep pink, fragrant blossoms.  A few years ago, while weeding alongside this righteous proclamation of Spring, I envisioned a cocktail — the Rose Drop.

I imagined the luscious scent of my rose concentrated in one beautiful cocktail.  After a bit of tinkering, I was rewarded with a lovely surprise when I infused the petals of this rose, which I reveal to you in the recipe below.  Enjoy!

Gertrude Jekyll Rose

Gertrude Jekyll Rose

For the Rose infused vodka:
Start by picking 9 – 10 full rose blossoms.  Rinse them and pluck the petals.

Rose petals

Rose petals

Lightly pack all the petals into a large lidded jar.  I used a 20 oz glass lidded working jar.  Add vodka to the brim, then cover and place in the fridge.  Give it a shake after an hour or so.

roses in vodka - the first minute

rose petals in vodka – the first minute

After a couple hours the petals will have been drained of most of their color, and the infused vodka will be a pale straw pink color.  (When this first happened, I was most disappointed, as I was really hoping for the color and fragrance of my rose in my cocktail.  I was stunningly surprised later, when I used this infusion in a cocktail, with the addition of acidic lemon juice — a little food chemistry magic to come.)

rose infused vodka - after three hours in the fridge

rose infused vodka – after three hours in the fridge

rose infused vodka, after straining

rose infused vodka, after straining

Strain the rose infused vodka into a jar and store airtight in the fridge until you’re ready for a cocktail.  Enjoy! (in moderation, of course)

The Rose Drop
(makes two)

4 oz Rose infused vodka (see recipe, above)
1 oz fresh squeezed lemon juice
1 – 2 oz simple syrup** (add to suit your sweetness preference)
4 ice cubes

Stir all ingredients together until very cold.  When you add the lime juice to the rose infused vodka the beautiful colors of the rose revert to their acidified state and shine brilliant pink.  And the rose scent blooms in the glass.  Strain into two lovely cocktail glasses, garnish with a rose petal, and enjoy.

* My rose bush, a Gertrude Jekyll Rose, is grown with no pesticides of any kind.  This is very important for using roses petals in cooking — don’t use any roses if you’re not entirely sure that there are no systemic or foliar pesticides that have been used on your flowers.

**simple syrup:  Blend equal proportions by volume sugar and boiling water.  Cool before using.

 

PB&J Smoothie

Calling all PB&J fans — this is YOUR smoothie!  It captures the taste of a childhood favorite sandwich in a grownup friendly (ie: less sugar) smoothie.

PB&J Smoothie

I love it for breakfast before heading out on a bike ride, as it has a great balance of energy for sustained activity.  Peanuts* are a fabulous source of protein and healthy fats, easy on the environment and the budget.
Probiotic drink
I started with frozen berries, added a Yakult probiotic shot for flavor and nutrition, and rounded it out with peanut butter and lowfat milk for healthy protein and fats.  And flavor?  YES please.  Enjoy!

PB&J Smoothie
(serves one)

1 cup frozen berries (blackberries, strawberries, blueberries, raspberries)
1 heaping TB smooth natural peanut butter*
1 Yakult drink (omit for vegans and dairy-allergic folks)
1/3 – 1/2 cup lowfat milk of your chosing (dairy, almond, coconut, hemp, soy — it’s up to you)
2 packets stevia (optional.  may use honey to sweeten to taste if desired)

Blend all ingredients in a blender until thick and creamy.  Adjust amount of milk to create the texture you prefer.  Enjoy!

*for those avoiding peanuts due to allergies, simply substitute a smooth nut butter of your choosing

Bulgur Salad with Spring Herbs

I grow a number of herbs in my garden.  They are not only great to have for cooking, they are also pretty, easy-going members of my garden plant communities.  While tabouleh is often made with parsley, I’m highlighting three mild fresh green herbs in this version:  mint, lemon balm, and fennel fronds.  They’re like good friends, and play well together on the palate.  And, just for fun, I added some primrose petals for a bit of color.  (Yes!  some flowers are edible)

lemon, primrose, mint, fennel fronds, and lemon balm

Bulgur Salad with Spring Herbs

Lemon balm is a delightful, easy to grow herb, and smells of lemon.  I grow a couple different types of mint.  In this recipe I use my favorite for cooking – Kentucky Colonel.  I lightly dressed the bulgur and herbs with olive oil and fresh lemon juice, seasoning with sea salt to taste.  Simple, easy, fresh and satisfying.  Enjoy!

Bulgur Salad with Spring Herbs

1 cup wheat bulgur
1/2 tsp. sea salt
1 1/2 cups boiling water
fresh squeezed juice of 1/2 lemon
3 TB olive oil
2 – 3 sprigs mint
2 – 3 sprigs lemon balm
fennel fronds

In a medium bowl, pour boiling water over bulgur and salt.  Cover and let sit for 20 minutes.  Remove cover, fluff the bulgur, and cool in the fridge for another 20 minutes.

Chop herbs fine, then mix into the prepared bulgur with the olive oil and lemon juice.  Add more salt to taste if needed, then serve.  Garnish with edible flowers if desired.

Chicken thighs braised with tomatoes and herbes de Provence

Savory, rich, and full flavored chicken thighs simmered with a few key ingredients — just what I wanted on a rainy evening.

Chicken thighs braised with tomatoes and herbes de Provence

Chicken thighs braised with tomatoes and herbes de Provence

Fresh garlic and diced red tomatoes combine with warm herbes de Provence and Parmesan rind to create the perfect simmer sauce for chicken thighs.  Parmesan rinds are just that — the hard outer edge of my wedges of Parmesan cheese.  I save them in bags in the freezer and bring out pieces to add wonderful umami to broth or simmer sauces.

Three key ingredients: fresh garlic, Parmesan cheese rind, and Herbes de Provence

Three key ingredients: fresh garlic, Parmesan cheese rind, and herbes de Provence

I consider this a pantry dish, as the ingredients are either shelf stable, or in my freezer.  Serve this warming dish with crusty bread or polenta.  Enjoy!

Chicken thighs braised with tomatoes and herbes de Provence
(serves 4)

6 boneless, skinless chicken thighs
2 cans diced tomatoes
4 cloves garlic, crushed
4 TB olive oil
2 tsp herbes de Provence
Parmesean rind piece
Sea salt (start with 1/2 tsp, more if needed)

Heat covered sauté pan over medium heat.  When pan is warm, add olive oil, crushed garlic, and sauté just for a few seconds.  Add all remaining ingredients and stir to combine.  Bring to a simmer, stirring occasionally.  Cover and simmer for about 40 minutes, or until the chicken is very tender.  Check toward the end of the simmer time to be sure the sauce isn’t getting too dry.  Add a bit of white wine or water to add moisture if needed.

Cabbage Salad with Roasted Garbanzos and Spicy Tahini dressing

Crunchy, subtly sweet, mild, savory, and a tasty nutrient powerhouse.  I’m talking about cabbage, of course!  This stalwart vegetable deserves some love, especially in the winter when quality salad greens can be scarce.  But cabbage — it’s there for you!

img_1424

I paired mine with a zingy, savory tahini dressing and added roasted garbanzos and pepitas for awesome crunch and a punch of protein.  The spicy tahini dressing is really creamy and zingy — but relatively low in fat, for a dressing.  The secret?  Tahini — which is just finely ground roasted sesame seeds.  Water, an unusual ingredient in most dressings, is important for proper texture in this dressing.

Spicy Tahini Dressing, after a quick blend with immersion blender

Spicy Tahini Dressing, after a quick blend with immersion blender

Using an immersion blender makes the Spicy Tahini dressing super easy to make — but you can use a whisk or regular blender if that’s what you have.  (Consider purchasing an immersion blender.  I use mine regularly for puréed soups and dressings)

Garbanzos, roasted with oil and salt

Garbanzos, roasted with oil and salt

Roasting canned garbanzos transforms these tasty beans into crunchy/chewy nuggets. This is a vegan main dish, full flavored, and easy on the budget.  And I consider it a pantry meal — because cabbage is such a long keeper in the fridge and the other ingredients are pantry basics.  Enjoy!

Cabbage Salad with Roasted Garbanzos and Spicy Tahini Dressing

for the Spicy Tahini dressing:
1/4 cup tahini
2 TB olive oil
3 TB fresh squeezed lemon juice
1 clove crushed garlic
1/4 cup water
3/4 tsp. sea salt
1/4 tsp. cayenne pepper

Blend until creamy.  May add more or less cayenne as desired.  The amount I included makes a mildly spicy dressing.

for the Roasted Garbanzos
1 can garbanzos
1 TB olive oil
sprinkle of sea salt

Heat oven to 400 degrees.  Drain garbanzos, and pat dry with paper towel.  Drizzle with oil and toss lightly, then arrange in a single layer on a baking sheet.  Sprinkle with salt.  Bake for 30 – 40 minutes in the oven, until they are browned and crunchy.

To serve the salad:
Cabbage, finely shredded
Roasted Garbanzos (see above)
Spicy Tahini Dressing (see above)Pepitas
cherry tomato quarters

Quantity of cabbage, pepitas and cherry tomatoes depends on number of servings desired.  The dressing and garbanzo recipes double easily for more servings.  Toss the all ingredients together, and enjoy!

Carrot Coconut Soup

I love the sweet, delectable carrots I get in my CSA box, and had a big bunch as they are plentiful this time of the year.  I combined the carrots with fresh turmeric and creamy coconut milk for a warming, aromatic, lightly spiced soup.

Carrot Coconut Soup

Carrot Coconut Soup

I enhanced the natural sweetness and aromatic qualities of carrot and turmeric with a hefty dose of black pepper, rounding out the flavor with a quality curry blend and balancing the soup’s flavor with fresh lime juice.

Fresh turmeric and whole black pepper

Fresh turmeric and whole black pepper

Topped with fresh cilantro for a green burst, this is a savory and tasty soup.  It’s also vegan – so is a fabulous for all eaters.  Enjoy!

Carrot Coconut Soup

1 1/2 LB carrots, rinsed and cut into 1 inch chunks
1 yellow onion, diced
3 TB oil
1 can coconut milk
2 small rhizomes of fresh turmeric, diced (or 1 TB ground dried)
sea salt
water
2 tsp. quality curry blend, spiced to your liking
1 lime, juiced
black pepper, freshly ground, 1/2 to 1 tsp

Heat large sauce pan over high flame until medium hot.  Add oil and onions.  Sauté for 4 minutes, then add the carrots and fresh turmeric, then add enough water to not quite cover the carrots.  Cover, bring to a simmer, and allow to simmer, covered, until the carrots are quite tender.

Add the coconut mill, salt, curry blend, and black pepper.  Blend in a blender or use an immersion blender to create a smooth, even texture in the soup.  Adjust salt, then add the juice of 1/2 to 1 lime — enough just to add balance and brightness to the soup.  Serve with chopped fresh cilantro, if desired.

Spiced Walnut Cookies

Deeply scented cookies have a crispy/chewy texture and the rich crunch of walnuts.


(I’ve been on a spice tear after reading DUNE).  They are fast and easy to make and your kitchen will smell wonderful as they bake.  The key is the spice mixture:  heavy on cinnamon with three others to lend intrigue:  cayenne, allspice, and nutmeg.


A hint for best flavor is to make sure your spices are fresh. I use whole nutmeg and grind just before using with a nutmeg grinder.  Enjoy!

Spiced Walnut Cookies

1 1/2 cups (11 oz) light brown sugar
1/2 cup (3 1/2 oz) white sugar
2 sticks unsalted butter, room temp
2 large eggs, room temp
2 1/3 cups (12 oz) all purpose flour
1/2 tsp sea salt
1/2 tsp baking soda
1 TB ground cinnamon
1/8 tsp cayennne pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 cups walnuts, coarse chop

Preheat oven to 375.  Cream butter and sugars until combined. Add eggs and beat until fluffy. Combine dry ingredients, then add to butter mixture. Mix on low until just combined. Fold in walnuts. Place balls of dough (2 – 3 TB per scoop) at least 2 inches apart on your baking sheet. If desired, top each ball of dough with additional walnuts before baking.

Bake for 13 to 15 minutes, until the outer edges are lightly browned but the center is still a little soft. Transfer to cooling rack to cool.