Sazerac Cocktail Recipe

I had a wonderful surprise the other day when Alise presented me with a favorite cocktail, The Sazerac. And no, this is not the energy source that S.H.I.E.L.D was holding in The Avengers. This is a cocktail I have a hard time finding since many bars in the area do not carry Absinthe. If you enjoy and Old Fashioned then this may be something you want to try.


1/4 oz Absinthe
1 1/2 oz Rye Whiskey
3 Dashes Aromatic Bitters
1 Lemon Peel

In a Tom Collins Glass put in Absinthe and rinse around glass and empty out any extra into sink. This is only to add a small dimension of flavor versus overwhelming the drink with the anise and earthy qualities of Absinthe. Rub the lemon peel on the rim and place in the glass as a garnish and to add those lemon oils to the drink. Pour in Whiskey and dash in Bitters. Give the glass a quick stir and serve. Enjoy!

Hundred Foot Journey Marches Into Our Kitchen

Chettinad Pepper Chickenhi all!

This weekend we saw a great movie, Hundred Foot Journey with Helen Mirren. What a lovely film, food, love, France. *sigh* Marcus and I love Indian food. Marcus is especially fond of curry. I have been trying to impress him with curry recipes since we started dating. I am a bit embarrassed to say he turned up his nose to every one until last night.

Inspired by the movie and a bit loopy on muscle relaxants I set out to make this curry. I riffed a little on the recipe but it was a smashing success! Try the recipe AND go see the movie.

Love and lots of spice,


Curry Pepper Chicken from Saveur

Lemon Bars Recipe – A Favorite

I was talking to my son who I am proud to say completed his first year of culinary training at tech school. I was surprised when I asked what his favorite recipe was that it was something so simple. But, again… It has the complexity of texture, balanced flavors, and so tasty. He also acknowledged the accolades he loved to get after serving them. We all love the smiles, sounds of yum, and the compliments. Here is his recipe for Lemon Bars aka Sour Love Bars.


2 Cups All-Purpose Flour
1 Cup confectioner’s Sugar
1 Cup Melted Butter
2 Cups White Sugar
1 Teaspoon Baking Powder
1/4 Cup All Purpose Flour
5/8 Cup Lemon Juice
4 Eggs

How to Make Them:

Grease a 9 x 13 pan and pre-heat oven to 350 degrees. In a bowl, mix 2 cups flour and confectioners’ sugar. Blend in the melted butter then press mixture into the bottom of the pan. Keep the base even throughout so that it bakes evenly and crust is balanced well with rest of the bar. Place base into oven and bake for about 15 minutes or until golden brown.

In a bowl, mix together the sugar, 1/4 cup flour, lemon juice, and eggs. Make sure the mixture is smooth. Pour over base and place bake in the oven for 30 minutes or until bars have set. Use a toothpick or knife to check if its done by seeing whether it remains clean after poking into the lemon mixture. When done, place on cooling rack and let completely cool before cutting the bars.

Sit enjoy with an iced tea so you can have an “Arnold Palmer Treat”. Share with friends and keep them around a little longer. Share with a special friend and see if they pucker… good luck!

Keep sharing your favorite foods with us and enjoy!

Greens can be fun! Deborah Madison at her best.

Marcus and I love the restaurant Greens in San Francisco.  The vegetarian restaurant was started by famed vegetarian chef Deborah Madison. She has authored many veggie cookbooks that I own and adore. Many people get hung up about anything labeled vegetarian. But I look at it this way…pancakes are vegetarian, so is cake.  Vegetarian is DELICIOUS!!!!!!!!  Here is one of my favorite examples…leek and goat cheese galette.  The lovely subtleness of leeks and the creaminess of goat cheese. Serve this will a great chilled Rose (my favorite is Crios Malbec Rose or Mulderbosch Rose) and a lightly dressed green salad.  Enjoy – Alise

Leek and Goat Cheese Galette 

From Vegetarian for Everyone by Deborah Madison

Galette Dough

2 cups all purpose flour or whole wheat pastry flour
½ teaspoon salt
1 tablespoon sugar
12 tablespoons (3/4 cup) cold, unsalted butter, cut into small pieces
1/3 to ½ cup ice water, as needed

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate for fifteen minutes if the butter feels soft.

Filling Ingredients

6 large leeks, including an inch of the green
3 tablespoons of butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream
Salt and pepper
1 egg beaten
3 tablespoons chopped parsley or chopped tarragon
Galette Dough
1/2 cup soft goat cheese (feta is a fine substitute)


Slice leeks in thin strips (I cut them them in circles about an inch thick).  You should have about six cups.

Melt the butter in a medium skillet.  Add the leeks, thyme, and 1/2 cup water.  Stew over medium heat, stirring frequently, until the leeks are tender, about twelve minutes.  Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coast the leeks and little liquid remains.  Season with salt and pepper.  Let cook for 10 minutes, then stir in all but 1 tablespoon of the beaten egg and 2 tablespoons of the parsley.

Preheat the oven to 400 degrees.  Roll out dough for one large galette.  Spread the leek mixture on top, leaving a 2-inch border around the edge.  Crumble the cheese on the top and then fold the dough over the filling. Brush with the reserved egg and bake until the crust is browned, 25 to 30 minutes.  Remove, scatter remaining parsley over the top, and serve.

Feeling the Heat: Chicken Stir Fry with Cashews Thai Recipe

Alise decided to share her cold with me. So I am overdosing on vitamin C and heating all the hot food I can find. When I say hot… I mean spicy hot! Fevers are the natural heating system to kill off those nasty little organisms that are trying to make us feel the worst. I use food to induce my own form of fever and open up my sinus with eye watering dishes.

I grabbed the cookbook Real Thai by Nancie McDermontt. We have made a number of dishes from this, and always with great success and enjoyment. Today, the recipe is Gai Paht Meht Mamuang Himapahn (Chicken Stir Fry with Cashews). If it is not hot enough, I have Sriracha at the ready to add.


2 Tablespoons Vegetable Oil
15 Small Dried Chilies
3/4 Pound Chicken Breast (boneless, skinless, and thinly sliced)
1 Small Onion (peeled and sliced into thick wedges)
1 Tablespoon Fish Sauce
1 Teaspoon Soy Sauce
1/2 Tablespoon Sugar
1/2 Cup Roasted, Salted Cashews

How to Make:

Heat medium skillet over medium heat. Add oil and move skillet to coat bottom of pan with oil. When oil is hot and not smoking, add chilies and stir fry for 1 minute. They will darken, but remove before blackened and burnt. Remove chilies and set aside.

Increase stove to medium high and add chicken. Stir fry until it is cooked through (2 minutes). Add onion and stir fry until onion begins to wilt ( about 1 minute). Add fish sauce, soy sauce, and sugar. Continue to stir fry for about another minute. Add cashews, chilies, and stir well. Serve hot and enjoy!

I hope you enjoy with using it as a medicine like me. It really is a great and simple dish for anytime.

Eat well and share with someone you care about.