May 2, 2013
It’s May and summer’s knocking at the door. Let’s welcome her in and offer her a drink, shall we?
This one is simple and strong—a little on the sweet side, and perfect for sipping on a warm night. Make a Hound Dog (the awesome name is a bonus) this weekend; I think it would work equally well as a Derby Day or Cinco de Mayo accompaniment.
Me, I’ll be celebrating the four-year (!) anniversary of this blog. Hard to believe it’s been so long, and hard to imagine my life without this little piece of the internet—and all of you—in it.
It’s fascinating and so entertaining to look back over past blog entries, kind of in the same way that it’s fascinating and so entertaining to read back over old journals. I decided to pull some favorite posts and list them here, a kind of “Greatest Hits,” if you will, of things I’ve said and foods I’ve made:
MOJITO POPSICLES—Apparently what the people want is boozy popsicles, because this is my most popular post of all time.
DUTCH BABY—Because what’s not to love about a giant pancake?
MY LIFE IN OKRA—A fantastic guest post from Jill in which she shares her killer family recipes for fried & pickled okra.
CHEESE GRITS—They’re just so damn good, and will heal what ails you.
SHAKSHUKA—Fun to say, delicious and dead-simple to make, this has become a house favorite breakfast/brunch/lazy dinner.
STEAMED MUSSELS IN TOMATO BROTH—A dish that represents the kitchen risks I’ve learned to take and ways I’ve grown since starting this blog.
TOMATO-CORN PIE—Still one of the best things I have ever put in my mouth.
FIVE-INGREDIENT STRAWBERRY ICE CREAM—Keep it simple, stupid.
SAAG PANEER—Everyone’s favorite Indian dish, and a post that’s about more than just food.
Thank you all for four years of encouragement, readership, and support; I look forward to many more adventures to come! xx—Nishta
recipe courtesy Grub Street
A few weeks ago, I clicked through the fantastic slideshow “Cocktail Country: Outstanding Drinks from All 50 States,” which featured beautifully styled drinks and many, many enticing recipes.
Naturally, I was pleased to see that the featured Tennessee cocktail was from Memphis restaurant Alchemy! I knew I had to try it, and the Hound Dog did not disappoint.
1 ½ oz. bourbon
1 oz. peach puree*
¾ oz. ginger syrup**
¼ oz. lemon juice
4 springs of mint
Combine the bourbon, peach puree, ginger syrup, lemon juice, and 3 springs of mint in a shaker filled with ice. Shake and strain into a rocks glass filled with fresh ice, and garnish with the remaining sprig of mint.
*I can’t wait to make this when peaches are ripe and glorious, but for now, I just used frozen peaches instead. I thawed a few slices and pureed them with a little bit of water; leftover puree was blended with a few strawberries and plain yogurt and became a baby smoothie for Shiv.
**The original recipe’s instructions are to sleep slices of fresh ginger in warm simple syrup to create the ginger syrup. I already had a jar of ginger syrup on hand, leftover from the process of crystallizing ginger a few months ago, so I just used that.