Min's Cosmopolitan

To start with, it is difficult to find a picture of the perfect cosmopolitan. The top one is the right shade of pink, but looks cloudy. If you Google "Cosmopolitan drink," you will find lots of drinks like this one; this one is much too dark. I do like the orange peel though, so it made the cut.I have quite unsuccessfully photoshopped the image below. The light pink is close, though a bit on the lavender side, but the lime peel is unnaturally green. Again, I like that curled detail. It is perfectly acceptable to just float a circle of orange or lime peel in the middle of your glass as well. But I am getting ahead of myself. Looking at this picture again, I would probably aim for a drink that is the same shade of pink as the table near the bottom.



Oh my, are there some sorry bartenders out there who can't make a decent Cosmo to save their life. It's a good thing I am around to show them the light. But sometimes, even my light and my secret ingredient aren't enough to pull the bartenders out of the dark pit of despair that is a lackluster and poorly executed Cosmopolitan. That, however, is a story for another day.

The key ingredient in the perfect Cosmopolitan is Finlandia Cranberry Vodka. It lends a hint of cranberry flavor as well as a hint of pink color, thus precludes the usual "splash of cranberry." No diluting these babies, and if your Finlandia is pink, there is no worry about the perfect "shade" of pink. (If you can't find the Finlandia Cranberry, I would go with Skye vodka, but that's just me. I'll provide an alternate recipe in case you are forced to use anything besides Finlandia.)

The next ingredient is Triple Sec. If you want to use a high quality (more expensive) liqueur, you can use Cointreau. But in my experience, as long as the triple sec has decent flavor, it will do.

The final ingredient, and a must, no substitutions, is Rose's Lime Juice. Fresh squeezed lime juice will not provide the desired result. You simply must use Rose's. This is what it looks like:

And here is what you'll need for one perfect Cosmopolitan:

1 shot (1 ounce) Finlandia Cranberry Vodka

1/2 shot (1/2 ounce) Triple Sec

approximately 1 generous Tablespoon Rose's Lime Juice (maybe 2)

1 cup ice cubes

Cocktail shaker

Chilled Martini glass

A steady hand


Combine all ingredients in the cocktail shaker. Shake gently and with that steady hand, pour carefully and strain into a Martini glass. Fill it right up to the rim. For extra flair, ever so gently float a curl of lime or orange peel in the center of your drink.

*I have noticed some "cosmopolitans" out there served with an offensive Wedge of Lime or other such nonsense. This simply unacceptable and boorish, do not even consider it.

Now. If there is some kind of problem. If you can't find Finlandia Cranberry in your teeny-tiny state controlled liquor store. Or if, God forbid, the Finlandia Cranberry you find is not beautifully pink, but rather sadly clear? Use the best quality vodka you can afford/find. Skye vodka seems to be a good substitute (it could be just the beautiful cobalt blue bottle). If you are using Another vodka or Clear Cranberry vodka, you will need to add the tiniest splash of cranberry juice to your Cosmopolitan mixture. You should wait to add the cranberry until it's in the glass, then gently stir, or just allow it to mix cloudily in as you sip. You don't want to get too much juice. You want the slightest hint of pink tinge in your Cosmo, not a diluted, cranberry juice colored mess. (this is why I don't recommend adding cranberry to the cocktail shaker--this is very much a visual effect).


And yes, ladies, this is a science. It does take some practice. We might even need to get together for some lessons on this one. Perhaps we could trade: Cosmo lesson for Photoshop lesson? I won't mind. And neither will you, once you've tasted the liquid beauty that is Min's Cosmo.

Post Script: The next time I make a batch of cosmo's, I'll be sure to take a picture. Then you'll know exactly what to aim for. How 'bout that?

So You Think You Want To Be A Bad Girl...

It's easier than you think! Simply leave a comment on the bottom of this post. Be sure to leave your name and email address, and you might tempt us with mention of a fabulous recipe...when we finish salivating, we'll send you an invitation!

You can leave your email here in any [readable] format, or you can also send it to me at cowgirlmin07 [at] gmail [dot] com.

Baked Salmon & Salsa

This is a super fast and tasty dinner. I got the recipe from a coworker, who got it from her mother, who got it from..... I have no idea.

What you'll need...

Some good, thick salmon fillets

Peach mango salsa (or peach pineapple salsa)

Preheat oven to 425. Spray a pan with cooking spray. Place the salmon (skin side down if it still has it) in the pan. Pour the salsa over the salmon. Cook for 15-20 minutes until done.

THAT'S IT.

** I have always heard that you should NEVER overcook fish. So how do you know it's done? Well... I'm not sure. I don't cook fish that often. I had a little over 1-lb of fish and it cooked well in 15 minutes.

Pizza Dough

This is a great basic pizza dough. It's NOT thin... more on the thick, chewy side. Very yummy. You can easily make a few batches and throw them in the freezer for later. You can also add fresh herbs like oregano or basil or thyme (or any combination) when you add the flour. This makes a nice bread as well. When I've made it, I definitely did not need all the flour in the recipe.. just an FYI.

I got the recipe off of www.foodnetwork.com and it's one of Emeril Lagasse's

What you'll need...

1 cup of warm water (105-115 F)

1 package of active dry yeast

1 teaspoon honey

2 tablespoons of olive oil

3 cups unbleached all purpose flour

1 teaspoon of salt

cornmeal for sprinkling the pan

In a large bowl combine the water, yeast, honey and 1 tablespoon of olive oil stirring to combine. Let it sit until the mixture is foamy.

Add 1 1/2 cups of flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour 1/4 cup at a time, working the dough after each addition until the dough is smooth but still slightly sticky. You might not need all the flour. Turn the dough out onto a lightly floured surface and knead the dough until smooth but still slightly tacky (about 3-5 minutes).

Oil a large mixing bowl with the remaining oil. Place dough in the bowl, turning to coat with oil. Cover with plastic wrap (or a clean towel) and set in a warm place free from drafts until doubled in size (about 1 1/2 hours).

Punch the dough down.

** At this point, you can freeze it. Just knead it a few times on a floured surface. Put your dough ball in a freezer bag and pop in the freezer. When you're ready to use it, just take it out of the freezer to thaw it at room temperature or in the refrigerator. If you put it in the refrigerator to thaw, just make sure take it out ahead of time so that it can warm up to room temperature before you start rolling it with your rolling pin.

Roll out onto a floured surface. Sprinkle your pizza pan with cornmeal and place the dough on top. Top with your favorite pizza fixins.

A family favorite is to brush the top with olive oil, top with shredded mozzarella/provolone cheese, thin sliced tomatoes and fresh chopped basil.

I usually cook the pizza at 425 for about 15-20 minutes.  

Don't Make A Mess!

Here is a kitchen tip that earned me a $25 publication in some cooking magazine (I forget the name).

Whenever you are cutting up something really juicy or messy, like fresh peaches during the season, put a sheet pan underneath your cutting board. It will catch all the mess and save a lot of cleanup. (if you feel like the sheet pan is too slippery, lay out a damp kitchen towel under the sheet pan--there you go, two hints in one!)

Leaving you more time to drink Pina Coladas. It is summertime, after all, when the peaches ripen in the orchard. You picked the peaches in the hot sun, you processed the peaches every way you could think of, you simply must sit down and drink some. You know you want to.

Easy Smoked Trout Chowder

½ stick butter

2 cups chopped yellow onion

6-8 red potatoes (sliced)

8 ounces clam juice

4 cups half and half

Fresh thyme leaves

8 oz. Smoked trout, flaked

1. Sauté onions in butter in large pot until translucent.
   
2. Add sliced potatoes and clam juice.
3. Boil until potatoes are soft; add half and half, trout and thyme
4. Simmer until warm. Salt and season to taste.

Blue Cheese Dressing

This is the best blue cheese dressing you will ever taste. And it is easy!

SERVES 2 - 4

½ cup sour cream

½ cup mayonnaise

2 scallions, minced

2 – 3 Tbsp. lemon juice

½ cup blue cheese, crumbled

Freshly ground black pepper

1. Combine sour cream, mayonnaise, scallions and lemon juice in a bowl and mix well. Stir in cheese, cover with plastic wrap, then refrigerate for at least 4 hours.

2. Stir before serving.

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FROM Saveur Cooks Authentic American, page 47

Chewy Chocolate Gingerbread Cookies

These cookies are our family's all-time favorites. A classic Martha Stewart, but worth every single masochistic step. Truthfully, they take some time but it's not that bad, and you can divide it up and make them in stages if you need to.

Fresh ginger, molasses and high quality chocolate make these cookies spectacular.

Makes 2 dozen

7 ounces best-quality semisweet chocolate 1 1/2 cups plus 1 tablespoon all-purpose flour 1 1/4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 tablespoon cocoa powder 8 tablespoons (1 stick) unsalted butter 1 tablespoon freshly grated ginger 1/2 cup dark-brown sugar, packed 1/2 cup unsulfured molasses 1 teaspoon baking soda 1/4 cup granulated sugar 1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. 2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. 3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more. 4. Heat oven to 325°. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Butternut Pie

I know what you're thinking...  what the hell is it with Shell and butternut squash?!?!?  I do love it.  This is a slight variation on the infamous Pumpkin Pie.  I didn't have pumpkin once so I used a fresh squash.  It was great!  I got this recipe off the back of a Borden's Sweetened Condensed Milk can.  The recipe calls for pumpkin which you can obviously use too!  You could also substitute sweet potatoes!   

What you'll need...

2 cups of pre-baked squash (or pumpkin/sweet potatoes)

1 14-oz can of sweetened condensed milk

2 eggs  

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 salt

1 9-inch pie shell (I sometimes use a Pillsbury Pie Crust)

** Bake a squash at 400 for about one hour, until a knife pierces it easily.  Cut in half, scoop out the seeds and pull the peel off.  Put 2 cups aside to cool.  Refrigerate the rest for later use.

Put all ingredients in a blender and blend smooth.  Pour into pie shell and bake at 425 degrees for 15 minutes.  Reduce heat to 350 and bake for another 40-60 minutes until knife comes out clean.    

Min's Pina Coladas

This will make about 4 servings, or less if you are thirsty.

2 cups organic (or good quality) pineapple juice
3/4 cup cream of coconut (in a can--sometimes found near the drink mixin's)
3 cups crushed ice

Blend.

Now is the time you give some to the kids. Kids LOVE pina coladas; H-Bomb calls them "Coconut Drinks." Take that kid to Florida and he will DOWN these.

After the kids have theirs, add 1 cup light rum (or to taste) and blend.

Pour into fancy glasses and garnish with paper umbrellas. Pineapples slices, cherries, whatever, if you want to waste your time garnishing when you should be drinking.

Sit back, relax and enjoy.