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Archive for September, 2010

Frozen Bloody Marys

I’m several weeks behind in my blog posts because I’ve been traveling and running around busy with other things.  But, we are still getting tons of gorgeous tomatoes around here, so I figured I should get this up before they are gone.  For a while, I was having crazy bloody mary cravings.  I’m not sure why, though I suspect it was due to a particularly fabulous one I had for brunch one morning at Gather.  A recent Food and Wine had a recipe for frozen ones, so I thought I’d give it a try.

They recommended yellow tomatoes, but I could only find orange.  I also skipped the basil because in my haste to finally quench my Bloody Mary thirst, I forgot it.  They were so delicious though.  I will say that the leftovers were better the next morning after they had thawed out in the fridge.  The texture was thick and icy, but a little easier to drink.  My recipe also made way more tomato ice cubes than they said it would, so I just keep them in my freezer along side some vodka with a jalapeno in it, ready to go for my next breakfast emergency.

Frozen Bloody Marys
Recipe by Food and Wine

Ingredients
4 jalapeños, sliced
1 cup vodka
2 pounds yellow (or orange or red) tomatoes, cored and halved
16 Thai basil leaves (optional)
Salt
Yellow cherry tomatoes, halved, and basil flowers, for garnish (optional, as my boring glasses below indicate)

Directions
In a jar, cover the jalapeños with the vodka. Let stand for 3 hours, then strain.

In a food processor, puree the tomatoes. Pass the puree through a fine sieve into a large measuring cup; you should have 2 cups of juice. Pour it into ice cube trays and freeze until firm, about 3 hours.


In a blender, combine the jalapeño vodka, tomato ice cubes and basil. Blend until smooth and season with salt; if the drink is very thick, add a little water and blend again. Pour into rocks glasses, garnish with cherry tomato halves and basil flowers and serve.

If I had to do one think differently, I would put salt on the rims of the glasses.  Otherwise, they were perfect.

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As I have mentioned a few times, I’m signed up for a CSA through Marin Sun Farms.  Each month, I get 4 pounds of a braising or roasting cut and 5 pounds of ground meat.  It’s taken me a few months to find a variety of things to do with the ground meat.  I can only make so many burgers, meat sauce, and chili.  Shepherd’s Pie is now in my regular repertoire and now, I’ve got these.

They are really good and really easy.  The ingredients list looks long, but it really isn’t too complicated.  I read online that lemongrass can be frozen, which is a trick I haven’t tried yet, but I’m planning on buying a bunch and experimenting so I don’t have to make a special trip to a store that sells it just to make these.

And don’t skip the sugary coating.  That’s the best part.

Vietnamese Meatballs in Lettuce Wraps
Recipe from Food and Wine

Ingredients
For the meatballs
1 pound ground meat (I use ground pork, the recipe recommends chicken)
3 tablespoons Asian fish sauce (I skipped this)
3 small shallots, finely chopped (I used onions)
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro
1 tablespoon finely chopped mint
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
To Assemble
1 head Boston or red leaf lettuce, leaves separated
Thinly sliced cucumber, radish, and/or red onion
Sprigs of cilantro and mint
1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, if you want, but I don’t think you need it

Directions
Preheat oven to 400 and cover a baking sheet with parchment paper.

In a bowl, mix the ground meat with the shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper, and fish sauce, if you are using it, and mix with your hands.

Spread the sugar on a plate.  Form the meat into small 1 1/2 balls, roll in the sugar, and place on the baking sheet.  You should have about 16 balls.

Bake for about 15-18 minutes.  Serve the meatballs on a platter with the lettuce and other goodies.  Particularly delicious with a cool glass of sauvignon blanc.

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