Suzi’s Blog
Yes, We Do [Eat What We Blog]
A very close friend asked me this weekend, “Do you actually ever eat those blogs you post?”
“Yes,” I smiled. What a pleasure to be 110% truthful. “We eat what we blog. We really do.”
Tonight, Sunday, we wanted something healthy and light. This blog will not endear me to the American Beef Council.
We went this morning to the Rhinebeck Farmers Market with one goal: find fresh and enjoy it.
So tonight, we had:
- Grilled Corn with Mexican Chipotle Creama
- A Salad of Fresh Market Greens and Vegetables [Romaine, Rainbow Carrots, Green Onions]
- Raspberry Martini’s with Dinner
- Strawberry Aqua Fresca after Dinner
- Sweet Corn Ice Cream with Blackberry Sauce
At the market, the romaine was sweet, with short stalks that tasted of the sun. The carrots were small, but offered a half dozen different colors. And the green onions were two inches in diameter and filled with flavor. Topped with a simple vinaigrette, salad can be no better.
Now, the chipotle crema, raspberry martini, and aqua fresca were all posted on this blog this week. We had already tested them, but wanted them again in one grand meal. During the coming week, I’ll post the absolutely outrageous corn ice cream and blackberry sauce.
Why all the corn? It’s the season! And in each Hudson Valley summer there is always a great corn competition. Davenport, Gills, and other farms vie for the title of the best. Today, at the farmers market, we learned about Kesicke Farm, located in Rhinebeck, New York but with fields in Red Hook. They experiment with corn varieties, striving for the best flavor and yield given their microclimate and our local weather. It was cold and wet this year, with no spring, then summer came in a dry, baking heat wave. Today’s corn from them was on the stalk yesterday, and on our table tonight. Sweet, meaty and subtle it was devine with the chipotle creama. And the ice cream? It’s soooooooooooo good. Corn ice cream, you say? By now you should have some trust. If we post it here, you’ll wish you’d had the recipe a decade ago. Look for it on Tuesday!
Raspberry Martini
“I don’t feel like a drink tonight,” Suzen said. It’s hot, she’s tired, and a bit over the edge.
“Taste it,” I said.
She sipped. She smiled. “Mine,” she said.
Success. It’s a night when I’m tired too, it’s still hot in the Northeast, and I want something quick and refreshing. I bought raspberries today intentionally to drink with. Tonight, I went to www.diffordsguide.com and quickly found the raspberry martini recipe below. It’s very quick, refreshing on a hot night, and pleasantly distinct.
If you have not tried the website at www.diffordsguide.com, you are missing a great opportunity. You can enter your ideas for a base liquor, drink style, bartender or ingredients [such as raspberries]. Press “Go” and voila you are rewarded with list of drink ideas.
Diffords comes from Simon Difford, mixologist extradinaire from the UK. Simon has Google alerts on, so he’ll see this post. Simon, thanks for this lovely drink idea. I do have one request. Can you come up with an idea for raspberries and gin? You have several for raspberries and vodka, but your gin queue is empty. I think, given your UK background, that is an oversight deserving of immediate remedy.
Raspberry Martini
Yield: 1 drink
Ingredients:
- 10 raspberries
- ½ shot of sugar syrup
- 2 shots of cold vodka
Preparation:
Place the raspberries in the bottom of a stainless steel cocktail shaker and muddle. Add syrup and vodka, then ice. Shake until very chilled.
Pour and delight.
Source: www.diffordsguide.com
