Monday, August 29, 2016

Arnold Palmer

Back in university, my roommates and I would drink Arnold Palmers all the time (the ones by Arizona). We would jokingly call them "alnord parmels" (switching the 'r's and 'l's). It's one of my favorite beverages, whether it's bottled or made fresh. I made a big pitcher to accompany a delicious burger dinner and it was so delicious and refreshing. Sure, it's more effort than buying the premade stuff, but it's so much better when made with true brewed tea and real lemons.
Ingredients:
arnold palmer
2 cups cold brew tea
¾ cup quick lemonade
2 cups water
ice
mint sprigs

cold brew tea
2 cups water
4 to 6 teabags

quick lemonade
5 to 6 lemons (½ to ⅓ cup juice)
½ cup sugar

Friday, August 26, 2016

Chicken Piccata

I've been buying lots of lemons at the market every week because I like to drink lemon juice every morning. I squeeze the juice out of half a lemon and then down it like a shot and then chase it with water. It's been helping me keep my skin really bright, it's been helping me not get sick *knock wood*, and it's a great way to jumpstart my metabolism in the morning.

The thing is, I forget to do this at least one day a week which means that there's always an extra lemon sitting in the fruit bowl. So, one night when I was trying to decide what to do for dinner, I stared at the package of chicken, then at the leftover lemon, and decided that chicken piccata would be the way to go. Luckily, we had a jar of capers in the fridge and a good bottle of white wine so I was all set.

I like using chicken thighs instead of breasts because they're more tender and more moist and because of that, I don't even bother pounding them. But, if you're a boob-person and/or a traditionalist, then go for the breasts and pound them out thinly. Seriously though, thighs taste better and they're cheaper so that's the cut of chicken I usually buy. You will likely never see a chicken breast-specific recipe here; I'm not a fan.
Ingredients [serves 4]:
4 chicken thighs
1 teaspoon salt
1 teaspoon pepper
¼ cup flour
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, chopped
1 tablespoon capers
1 teaspoon lemon zest
½ teaspoon crushed pepper flakes
juice of ½ lemon
½ cup white wine (or chicken stock, if you're not a fan of wine)
1 teaspoon basil

Tuesday, August 23, 2016

Lobster & Sweet Corn Pasta

I'm back from holiday and I'm so cranky about it. I have an awesome tan that I can't even show off properly because it's freezing in the office! But, I can be in a good mood about one thing: this blog post. I'm pretty happy with this dish.

My mom was one of those crazy people at buffets where she would stuff herself until she was sick and would encourage my sister and me to do the same. She was especially embarrassing at seafood buffets where she would pile her plate high with king crab legs and harass the staff when stock would get low. I hated that behavior as a kid but I'm pretty sure I behave similarly when I'm at any buffet now.

This woman, who gave me life, also taught me how delicious lobster is and that one must always squeeze out every ounce of meat, including from the tiny legs. She and my dad used to steam a few lobsters for dinner maybe once a year. It was a special little treat for our family to indulge in and I follow a similar tradition. Maybe once a year (probably less often, due to my squeamishness) I buy a lobster or two and make an indulgent little meal. So, this post is to share this year's lobster dish: a delicious creamy pasta with plenty of delicious lobster. I went all out and made fresh pasta, I used in-season sweet corn, and I stuck with my love of butter poaching lobster. I think it yields the most tender, decadent lobster. Plus, I like how easy it is to pull out all of the meat by par-cooking it.
Ingredients [serves 4]:
1 lb. fresh pasta (fettuccine or pappardelle)
2 ears of corn
2 butter poached lobsters
¼ cup beurre monte (leftover from poached lobster)
lobster shells
½ cup milk
½ cup cream
1 cup + ¼ cup grated parmesan
1 scallion, chopped
2 basil leaves, chiffonade
+ fresh ground pepper
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