Chef Patti Anastasia
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Chef Patti Anastasia Serving Southern New Hampshire since 2003 |
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Table Talk » June 2009 Archives« May 2009 | Table Talk Home | February 2010 » June 27, 2009Pink slip lemonade mimosa
The end of Pink Slip Lemonade month is quickly approaching. How about one more pink slip lemonade cocktail to close out the month? This Pink Slip Lemonade Mimosa will put a sparkle in your day. It's simple: pink lemonade, sparkling wine or champagne, a splash of raspberry liquor, and a few raspberries to garnish. I used Freixenet Cordon Negro Brut. Pink lemonade is quite sweet and I wanted to be sure that I didn't create an overly sweet drink. Freixenet Cordon Negro Brut is a little less sweet than Cordon Negro Extra Dry. If you prefer a sweeter drink, use the Extra Dry. To make a Pink Slip Lemonade Mimosa, mix equal parts of pink lemonade and sparkling wine (I mixed 3-4 ounces of each per drink), add a splash of raspberry liquer, and garnish with a few fresh raspberries. It can't get easier than that. Get together with a bunch of friends, sip Pink Slip Lemonade Mimosas and brainstorm about your next career. I vote for breaking free of traditional employment and starting your own business. June 19, 2009Local strawberries + lemons = berrylicious pink slip lemonadeI'm having lots of fun developing recipes for The Career Change Financial Planner blog's Pink Slip Lemonade month. Since local strawberries are abundant right now, this week's recipe is a berrylicious pink slip lemonade. My strawberries came from my favorite local farm: Sunnycrest Farm. It was hard to not eat them on the way home.
Besides the strawberries, you need 4-6 lemons, 1/2 cup sugar, and water. That's all. Oh, and a blender. I got to use my 50+ year old Oster blender. It's one of my prized possessions. My parents got it as a wedding gift in 1956. My mom gave it to me when I went to college.
Toss some lemon juice and strawberries in the blender. Strain that mixture. Add some sugar and water. And you have Berrylicious Pink Slip Lemonade.
Berrylicious Pink Slip Lemonade 1 cup freshly squeezed lemon juice, 4-6 lemons In a blender, puree the lemon juice and strawberries. Strain berry mixture through fine mesh strainer. Combine berry mixture and sugar and stir until sugar is dissolved. Add water and stir to combine. Pour into a pitcher and refrigerate until ready to serve. Garnish with lemon slices, if desired.
June 16, 2009Fork in the roadFor more details about my escape from corporate America, read my pink slip lemonade story on The Career Change Financial Planner blog. Look for another pink slip lemonade recipe later in the week. June 14, 2009Potato, cauliflower, and chickpea curry for EliseThis post is for my twitter friend Elise (@Studio99Nashua). She requested this recipe after I tweeted about it last week. This recipe was inspired by a recipe published in the Boston Globe Sunday magazine. My big change was that I added the chickpeas to add protein to the dish. This isn't the most beautiful dish, but it is tasty.
Potato, Cauliflower, and Chickpea Curry 1 14-ounce can coconut milk -- I've made this with either regular or light coconut milk In a food processor, puree the coconut milk and diced tomatoes and their juice. Set aside. (Note, I use my immersion blender for this step.) In a large Dutch oven or casserole, heat the olive oil over medium heat for 2 minutes. Add the onion and ginger, sprinkle with 1 teaspoon salt, and cook, stirring often, until the onion becomes translucent, about 8 minutes. Add the curry powder and cumin and cook for 30 seconds. Add the potatoes and cook, stirring a few times, for 3-5 minutes. Add coconut milk mixture and and 1/2 teaspoon each of salt and pepper and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. Add cauliflower and chickpeas; simmer, covered, until the potatoes and cauliflower are tender, 10-15 minutes longer. Stir in the peas, 1/4 cup of cilantro, and half of the lime juice. Simmer 3 minutes. Adjust seasoning with salt, pepper, and lime juice. Sprinkle with the remaining cilantro and serve with steamed basmati rice. June 10, 2009How about some pink slip lemonade iced tea?Did you make some Pink Slip Lemonade Martinis last weekend? I did and I have some pink lemonade to use up, so I created this Pink Slip Lemonade Iced Tea to share with you. Make a batch and sip it while catching up with all the new posts on the Career Change Financial Planner blog.
Pink Slip Lemonade Iced Tea 6 green tea bags, regular or decaffeinated Put the tea bags in a large glass measuring cups or a heatproof pitcher. Pour 3 cups boiling water over the tea bags. Cover and let steep for 10 minutes. Remove and discard the tea bags. Let the tea cool to room temperature. Add the pink lemonade to the tea. Stir to combine. Chill and serve over ice. Garnish with lemon slices if desired. June 4, 2009When life gives you lemons have a pink slip lemonade martiniMy friend Sherrill St. Germain inspired my career change from technical writer to personal chef. I worked with Sherrill at Silknet/KANA. Sherrill got laid off a year or so before I did and she did something that changed my life: she reinvented herself as a financial planner. Sherrill is the founder and principal of New Means Financial Planning. Life gave her lemons and she made pink slip lemonade. Later when KANA gave me a pink slip, with Sherrill as a role model, I made pink slip lemonade and started Anastasia's Table. Sherrill is a career change expert; if you dream of changing your career, Sherrill can help you work out the financial details. June is Pink Slip Lemonade month on Sherrill's The Career Change Financial Planner blog. As part of Pink Slip Lemonade month, Sherrill asked me to share some Pink Slip Lemonade recipes with you. One of the first things you might need when you get a pink slip is a stiff drink. So, my first Pink Slip Lemonade recipe is a Pink Slip Lemonade Martini. There will be more Pink Slip Lemonade recipes during the month.
Pink Slip Lemonade Martini 4 fluid ounces vodka Combine ingredients in a shaker filled with ice. Shake well and strain into well chilled martini glasses. Garnish with fresh raspberries.
June 1, 2009Quick tip: soak your herbs to remove fine sandI'm always amazed at the amount of fine sand that clings to the bunches of parsley and cilantro that I buy at the grocery store. Simply washing these bunches of herbs under running water removes some of the fine sand, but I've found that the best way to remove all of the fine sand is to soak the herbs in a large bowl of cold water very much like we did here with leeks. After filling a large bowl with cool water, I remove the band from the herbs and swirl them around in the water, then I let them soak in the water for 10-15 minutes and then use my hands to remove the herbs from the water. If you pour the bowl of herbs and water into a colander, you'll reintroduce all that fine sand to the herbs and you'll need to start over again. I spread the herbs out on a clean towel and let them dry before using them. You can also use a salad spinner to dry them.
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