Old Fashioned

Posted Sat, 01/30/2010 - 15:24 by Jon
  • 1.5 oz Rye whiskey
  • 1 sugar cube
  • 2 dashes Angostura bitters
  • 1 splash soda water

Place sugar cube in old fashioned (low tumbler) glass and saturate with bitter, add a dash of soda water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, lemon twist and two maraschino cherries.

Room 11 has a variation:

Old Fashioned
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Gimlet

Posted Sat, 01/30/2010 - 15:10 by Jon

4 parts gin or vodka
1 part fresh lime juice
1 part simple syrup

Mix and serve in a low tumbler, garnish with a lime

Interesting twist - add cucumber juice + garnish (http://www.bonappetit.com/recipes/2006/07/cucumber_gimlets)

Gimlet
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Tom Collins

Posted Sat, 01/30/2010 - 15:07 by Jon

2 parts gin or vodka
1 part freshly squeezed lemon juice
drizzle of sugar syrup
A dash of lemoncello (optional)
Citrus bitters (optional)
chilled carbonated water to taste

Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.

Garnish with a citrus wedge or cherry

Tom Collins
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White Russian

Posted Sat, 01/30/2010 - 15:01 by Jon

2 parts vodka
1 part coffee liquor
2 parts heavy cream

Pour vodka, coffee liquor and heavy cream into a low tumbler glass. Stir well.

Knox Harrington: So you're Lebowski. Maudie's told me all about you. She'll be back in a moment, sit down. Would you like a drink?
The Dude: [as he sits down] Uh, yeah. White Russian?
Knox Harrington: The bar's over there.

White Russian
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Martini

Posted Sat, 01/30/2010 - 14:41 by Jon

After going all-in with the "bow in the vague direction of France" portion of vermouth, I actually believe a good balance of gin and vermouth creates the perfect martini.

3 parts gin (see below)
1 part dry vermouth (Dolin, or sub in Lillet Blanc)
1 dash olive brine

Shake with cracked ice, strain and pour into a cocktail glass.

Garnish with an olive or two on a skewer, or cocktail onions for a gibson. The Columbia Room serves their signature martini with a twist and a dash of orange bitters.

Martini (w steak in the background)
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Italian Week (Jan 24)

Posted Sun, 01/24/2010 - 03:00 by Jon

Our Arganica order for this week brought us some pizza dough and fresh roasted garlic linguini and some organic cremini mushrooms.

Our menu for the week revolved around using those ingredients - naturally a pizza (Jon usually prefers to make his own dough, but that's time consuming and very messy), a shrimp scampi with the linguini, sauteed mushrooms, and creative leftover-ing.

Arganica Week 3

Posted Thu, 01/21/2010 - 20:24 by Audrey

This week we received our third Arganica delivery (apologies for forgetting to take a picture and post about our second delivery, which included locally milled flour).

This week's delivery includes:

Farm Eggs
Pizza Dough
Roasted Garlic Linguini
Cremini Mushrooms
York Apples
Hydroponic Lettuce
Avocado
Parsley

When this 1-month trial is done (next week), expect a longer post on our overall experience.

Arganica Week 3

Fried Rice

Posted Tue, 01/19/2010 - 22:00 by Audrey
Fried Rice

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunan, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

3.5
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Chicken Satay

Posted Tue, 01/19/2010 - 21:50 by Audrey
Chicken Satay

We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.

Ingredients:

1 chicken, cut into piece parts; breasts and thighs cut into pieces

SATAY MARINADE:
1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

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Chinese Chicken Salad

Posted Tue, 01/19/2010 - 21:42 by Audrey
Chinese Chicken Salad

I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

Salad:

4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
5-10 snow peas, washed and sliced into 1/2" wide pieces
5-10 thin strips red pepper
10-20 thin slices carrot (made on grater/peeler)
10ish thin slices cucumber
2 green onions, sliced

4
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