Archive for April, 2012

The Boulevardier

Posted April 27, 2012 By Adri

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Boulevardier – A sophisticated, worldly, and socially active man; a man who frequents fashionable places; a man-about-town.

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Are you in the mood for a cocktail? A Negroni, perhaps? Ah, what say you? You have had too many Negronis of late? What, they are just everywhere, too trendy? Oh, but you still want one, or maybe some thing with an even bigger punch. Running with the big dogs, are you? Well, then try a Boulevardier. Mais oui, ma certo, a Boulevardier – like a Negroni but lose the gin (I’ve said that before) and replace it with (get ready) bourbon. Yes, bourbon. The bourbon lends the drink a voluptuous smoothness that was a complete surprise to me. You simply have to try it. I am thinking this is not a cocktail for every woman, but it is surely a cocktail for every man. Read more… »

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Meyer Lemon Simple Syrup

Posted April 19, 2012 By Adri


Meyer-Lemon


This year my Meyer lemon tree just outdid itself. There are still scores of lemons on the tree, and I continue to find ways to use them. One of the characteristics of Meyers I particularly admire is that the fruit holds very well on the tree. But even Mother Nature can’t make it hold forever. Although most of the fruit still sports the smooth skin so peculiar to Meyers, some of it has begun to pucker – a sure sign it is time to get the fruit off the tree. I picked the lemons, juiced them, poured the juice into ice cube trays and froze them. Once they were frozen solid I popped them out of the trays and into ZipLok freezer bags, marked them, and placed them back in the freezer. Now I am assured of lots of juice for summer desserts and libations. Read more… »

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Garganelli – Maccheroni al Pettine

Posted April 13, 2012 By Adri


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Emilia-Romagna is the home of world famous sfoglia, rich fresh egg pasta rolled paper thin. From that divine pasta comes garganelli.


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Ridged tubes of pasta formed from a square of pasta rolled around a bastoncino (stick), and passed over a ridged tool known as a comb or pettine (PEH-tee-nay), garganelli are one of my favorites, both to eat and to make. Read more… »

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