I just tasted the drink I made for today’s video, and oh my, it is refreshing! We talked about Aqua Fresca, or flavored water. We used the following
2 cups cold water, bottle, filtered, whatever you use
1 stalk garden fresh rhubarb
1 kiwi (not local)
2 mint leaves, a few arugula leaves, and a couple basil leaves
Simply mix ingredients together and roughly blend or mash with you preferred implement! Let sit for 15 minutes or more, strain and served chilled. It really is best if it sits in the fridge overnight, but I rarely have such foresight.
It was great seeing so many of you at the Sheboygan Farmer’s Market last Saturday. I will be on Fox 11 Good Day WI around 7:45 on Saturday morning to promote the premier of the youtube show, Under the Apple Tree. I have had so much fun working on this project and seeing it come together. I hope you all enjoy watching it as much as we enjoyed working on it so far. It will be a once a week show focusing on sensible and fun ways to have a more handmade life. Recipes for eating fresh and local, home projects, gardening and yard endeavors and more will be explored. It’s going to be a blast. Please follow the show on Twitter @appletreeshow and YouTube “Under the Apple Tree”. Click here for the video for this recipe Chef Todd talks Aqua Fresca.
Thanks again for following! See you soon.
Wow! What a day. Wednesdays I teach European and International/Fusion Cuisine at Lakeshore Culinary Institute. Today was our first service night of the term and our focus was the British Isles. We worked together on a menu that was beyond cool. The three courses consisted of Pickled and Deep Fried Onion Rings with a Tea Smoked Cucumber Remoulade….I’ll give you a moment to wrap your head around that one! Next was a Watercress, Seaweed, and Orange Salad. The main course was Plum and Apple stuffed Trout wrapped with apple-smoked bacon and served with a Sweet Potato and Turnip Gratin and Wilted Greens. Everything turned out so well. Here are some pictures and some comments. If anyone is interested in the full recipes, drop me a line and I will send them your way.
The onions we cut thick and marinated in a pickle brine that was boiled with beets to give the yellow onions some color. We marinated the onions at room temp, for fear of heat making them soft and difficult to bread.
We then took the marinating onions out of the liquid and dredged them in seasoned flour, a beer batter, and carefully dropped them in the fryer. The final product looked like so…
The salad was plated like so. Finished with Lemon Vinaigrette.
This is the Trout. Stuffed with homemade chutney and spinach, wrapped with the bacon and seared off in a pan. The fish was topped with a tarragon infused beurre blanc(white wine butter sauce). Folks were raving about it all night! Congratulations to Jess, Amy, and Travis for a job well done today! Stay tuned for our next post when we get away from food for a day and I share a project where we gave an old piece of furniture a new lease on life! See you then.