Make Mine A Martini

It’s only September and I’m already shopping for Christmas gifts. Top of my list this year? My friend Kay Plunkett-Hogge’s charming new book, “Make Mine A Martini: 130 cocktails and canapés for fabulous parties.”

It’s filled with gorgeous photos and recipes, home bar basics, historical cocktail facts, AND it’s the perfect size (sturdy and compact) to store on my bar cart! You can look through the book on Amazon here, but I’ve posted a few photos (and notes) below as well.

In the book’s introduction, Kay writes:
“Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone’s face. It’s the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.”

About Kay (from Octopus Publishing):
Kay Plunkett-Hogge is a cookery writer and broadcaster based in London. A former model agent in New York and London, and a movie co-ordinator in Bangkok and Los Angeles, Kay is the co-author of the best-selling Bryn’s Kitchen with the award-winning London chef Bryn Williams, LEON: Family & Friends with John Vincent and the new Little Leon series with Henry Dimbleby, Claire Ptak and John Vincent. She is currently working with US chef Chris Bianco on his forthcoming book Rain, Grain & Gratitude (Harper Collins) and with Hollywood actor Stanley Tucci on his second cookbook to be published by Simon & Schuster.

A few snapshots from Make Mine A Martini:

Home Bar Basics: Great suggestions on bar tools, equipment, booze and glassware.

Cocktail Facts: Loving all the things I’m learning about cocktail history. I’ve had plenty of Manhattans, but a Staten Island, Brooklyn, Queens or The Bronx cocktail? All new to me!

Recipes: Kay is an amazing chef. I would’ve bought the book just for the canapé ideas.

My humble bar cart, with my (now) two favorite Martini books!

Inspired by Make Mine A Martini: Frico (parmesan crackers) topped with roast beef, horseradish cream and arugula. Kay shares a beautiful filet recipe in the book… I bought thinly sliced roast beef at the deli (but made the frico & horseradish cream)!

Purchase Make Mine A Martini

Follow Kay on twitter #MakeMineAMartini

Kay’s blog

 

‘Kay can cook – but she can shake a damn fine cocktail too’ – Heston Blumenthal

CookBook GIVEAWAY!

I’ve so enjoyed cooking up recipes from “LEON Family & Friends: Book 4” by Kay Plunkett-Hogge and John Vincent, and am thrilled to announce a Twitter GIVEAWAY!

Octopus Publishing will be sending books (USA only) to a few followers of co-author Kay Plunkett-Hogge.

How to get your name in the hat?
1. Follow @kplunketthogge on twitter

2. Tweet:
I want to win #WinLeon4 cookbook by @kplunketthogge!

3. Check back on MY twitter feed twitter.com/MyLastBite June 9th for the winners!

Kay’s Website

Review of LEON4 by the Kitchn

Meet Kay at her LEON book signing on June 9th at Chevalier’s Books, 126 N Larchmont Blvd, Los Angeles, CA 90004

LEON4 is available on Amazon www.amazon.co.uk/Leon-Family-Friends-Book-4/dp/1840916095

NOTE: Kay is a personal friend of mine. I am NOT being compensated for this contest. Just fyi!

Void where prohibited!

LudoBites the CookBook

“LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre” will be released October 9, 2012. I tested some of the recipes this past week (photos below) and have so enjoyed reliving dishes from his pop-up dinners around Los Angeles.

From the online book description:

The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hit pop-up restaurant, LudoBites, worshiped by critics and foodies alike.

Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles—winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining—with its endless pomp and bottomless resources—for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs. (Amazon)

Note: Ludo (and his wife Krissy) are dear friends. But that doesn’t stop me from being a HUGE fan of Ludo’s cooking or LudoBites the cookbook! I’ll continue to try out recipes and share the photos on twitter.

A few recipes I’ve tried so far:

Vietnamese Vinaigrette (page 261). I spooned it over pan-fried tilapia and rice.

Brocamole (page 22). Broccoli instead of avocado. We ate it with pita chips.

Époisses (my favorite stinky cheese) Risotto w Egg Yolk (page 340). Ludo made this for dinner a few days before I had the cookbook. I’m happy to say that mine tasted just as good! We used leftovers for baked risotto balls the next day.

Ludo’s upcoming (Oct 2012) appearances

Watch Ludo on Anthony Bourdain’s No Reservations: Burgundy (video recap). You get to see his charming side and meet his grandma!

Ludo Bites America on the Sundance Channel (available on iTunes)

Order the book on Amazon

Follow Ludo on Twitter

My photos of Ludo

Just his food!

Cooking from LudoBites

Watching Ludo watch himself on No Reservations!

Bacon Day 2011!!!

Saturday, September 3rd is International Bacon Day, so I’ve reposted a few of my favorite bacon recipes:

Bacon Roses

 Step-by-Step Photos: How To Make Bacon Roses

Bacon Ice Cream

SUPER EASY, hardly a “recipe” at all! Step-by-Step PHOTOS and Directions

Bacon Wrapped Baby Potatoes

Easy to make, and perfect with grilled steak, burgers, chicken or on their own! Directions

Bacon Wrapped Breadsticks

So simple, you can have the kids help you make ‘em! Directions

Bacon Bowl

Step-by-Step “How to make” photos here

Hope you enjoy… and please have a safe and fun holiday weekend!

Note: Bacon Day is held on the Saturday before Labor Day in the U.S.

Chimichurri Butter

I’ve been putting in on everything lately…

Chimichurri Butter On Corn

Chimichurri Butter On Baked Chicken Thighs

Fritatta Made With Chimichurri Butter

And OF COURSE on Skirt Steak!

There are endless ideas for this compound butter… slather it on a crusty baguette, or on mashed potatoes, hash browns, fried rice, steamed spinach, grilled onions, sautéed shrimp, grits, pan-fried tilapia, burgers, grilled cheese sandwiches, cheese steaks, pork chops, pasta, roasted tomatoes …

Chimichurri Butter Recipe by Ingrid Hoffmann

Ingredients
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, room temp
Salt

Directions
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.

Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.

Note: I just placed in plastic container then scooped out with small ice cream scoop.

I also love Chimichurri with TUNA aka my “ChimiTuna” 

About Chimichurri

Queso Fresco Salsa [Recipe]

If you like your salsa chunky and cheesy, here’s an easy one that’s perfect for Cinco de Mayo. This recipe is one that I make regularly for parties and family gatherings (and was featured on Saveur.com last year). I don’t remember where I first got the basic salsa recipe, but I pretty much just combined that with a classic chimichurri mix, and added crumbled queso fresco cheese at the end.

Ingredients:
4 cups cherry tomatoes (or any small)
4 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped cilantro
2 Jalapeño Chiles, de-seeded (if needed) & sliced thin
2 limes, juiced
1 medium jicama, peeled and diced
4 ripe tomatillos, husked, rinsed and diced
1 small red onion, sliced thin
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 pound queso fresco cheese, chopped or crumbled
salt and pepper to taste

Instructions:
Heat up the broiler.

Put the tomatoes (make sure they are dried) onto a baking sheet, drizzle olive oil and rub all over tomatoes, then add a bit of salt and pepper.

Broil until the tomatoes just burst, about 4 or 5 minutes.

Remove tomatoes from oven and let them cool.

Combine garlic, jalapeno and lime juice into a large bowl, then whisk in vinegar and olive oil.

Depending on if you like your salsa chunky or smooth, you can either place ingredients in food processor or mix into same bowl.

For the salsa we made (in photos), we blended all the broiled tomatoes, as well as half the remaining ingredients in food processor. We then blended in the remaining ingredients and the cheese at the end.

If you want the salsa chunky, then add all ingredients into bowl and mix by hand. If you like it super smooth and juicy, then blend in food processor (or blender) until you get the consistency you want.

Taste and season the salsa with salt or pepper if needed.

You can eat right away, but it will taste better if given time in fridge. Make sure to cover tightly.

Enjoy!

Featured on Saveur.com

Many more recipe photos on Flickr!

Originally posted 2/5/10

Guinness Steak Pie

Jamie Oliver’s
Steak, Guinness and Cheese Pie with a Puff Pastry Lid

If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.

The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.

This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.

My changes to the original recipe are noted in orange.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer
(Instead I used 2 bottles ofGuinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten
(I also added 1 chopped Jalapeno for heat)

Instructions

Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.

Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Fry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.

Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).

Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Cut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.

Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.

Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Brush the edges of the pastry with a little beaten egg.

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

Serves 4 to 6

Jamie Oliver’s Official Website

“Jamie at Home” on Food Network

If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.

I use this Gram Conversion Calculator

Pepperidge Farm Puff Pastry

Jamie Oliver’s Food Revolution

Originally posted Mar 13, 2009