Aqua Fresca with Rhubarb, Kiwi, and Herbs or Looking for Refreshment in all the Wrong Places…

Aqua Fresca with Rhubarb, Kiwi, and Herbs or Looking for Refreshment in all the Wrong Places…

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.
Chef Todd

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Mardi Gras on Green Bay’s WLUK Fox 11 or Burn this Sucka Down

Mardi Gras on Green Bay’s WLUK Fox 11 or Burn this Sucka Down

Hey everybody!  Emily Deem invited me to appear on Good Day WI today and share some Mardi Gras recipes.  Sticking with a homemade theme, I chose Muffuletta Sandwiches and Bananas Foster with Homemade Vanilla Bean Ice Cream.  The muffuletta is a great dagwood style sub with olive salad and fresh whole wheat french bread.  The egg yolk laden ice cream pairs so well with the smooth spice of bananas and rum and I got to ignite it on live television!  Here is the video and recipe for Bananas Foster.

http://up.anv.bz/latest/anvload.html?key=eyJtIjoiTElOIiwicCI6ImRlZmF1bHQiLCJ2IjoiMjMyMzU4In0=

Banana’s Foster with Homemade Vanilla Bean Ice Cream

Four dishes of homemade vanilla bean ice cream

4 bananas, sliced

1/2 c butter

1/2 c brown sugar

1/2 cup spiced rum

cinnamon, fresh grated or ground

melt the butter in a 8-10 inch saute pan
add the sugar and cook for 60-90 seconds
add the bananas and saute until edges soften

flame with spiced rum, reduce and serve over ice cream

Vanilla Bean Ice Cream

2 c cream

2 c milk

bring to near boil and remove from heat temper into

8 egg yolks thoroughly beaten with 1 cup sugar and 1/8t salt

return mixture to saucepan and heat to nappe and remove from heat

cut a vanilla bean in half and scrape the meat into the cream along with pod

chill 4 or more hours in the fridge

from here follow the instruction for your specific ice cream maker.

And for the Muffuletta:

Muffuletta

Olive spread (recipe follows)

1 French loaf (1#)

1/2# salami

1/2# smoked ham

6-10 cheese slices (mortadella, provolone, or mozzarella are good choices)

For Olive Spread

3/4 Cups Green Olives, Pitted
1/4 Cup kalamatta Olives (or Black) Pitted
1/2 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini) +2 T pickling juice
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano or 2 tsp. dried
1 tsp. Crushed red pepper flakes
2  Tbsp. Red Wine Vinegar
1 ea Roasted red pepper
Ground pepper To Taste

Pulse ingredients in food processor until coarsely ground.

Assembling Sandwiches

Cut the french loaf in half lengthwise and scoop out a little of the bread in each half to make room for crazy tastiness. (see here to make your own bread http://wp.me/p4g2Vh-4I)

Slather the olive spread in both halves, including some of that yummy juice

Layer the cheese and meat on both sides and slam them together

Push on the dagwood the slightest bit, or better yet, wrap it tightly in plastic wrap and let the flavors marry for bit (if you have the will power!)