Golden Beet, Vodka, + Rosemary Cocktail | A Thought For FoodWe’re a gin household. Well, and bourbon. And rum. Ok, and tequila and mezcal. Pretty much all forms of wine and spirits are welcome. That is, however, except for vodka. We’ve always had a bottle in the cabinet, but I don’t remember the last time it’s been put to use. But here we are with a vodka cocktail. And it’s one that I quite enjoyed preparing (and, of course, consuming). It all started with an offer from Prairie Organic Spirits to see if I’d like to try a sample. Well, yes, I was up for giving it a go. Even before it arrived, I knew the direction I wanted to take the drink in. Years ago, friends/bartenders of mine put together a beet cocktail that totally impressed me. You think that beets, with their strong earthy (read: dirty) notes, especially in their raw/juiced form, wouldn’t do well in a cocktail. When paired with lemon juice and a touch of sweetness, however, the whole thing came to life.

That one was a red beet cocktail, but seeing that we only had golden beets in our fridge, I went with those. I got the juicer going and out came a beautiful yellow liquid. Finished off with some lemon juice and rosemary simple syrup, there are some really bright and rich flavors here. While the vodka doesn’t stand out, I’m not sure any other spirit would do as well paired with those ingredients.There’s a bit more creaminess to this vodka than you find in others, which gives a little body to the drink. Yes, it’s neutral. But in this case, that’s a good thing.
Golden Beet, Vodka, + Rosemary Cocktail | A Thought For FoodGolden Beet, Vodka, + Rosemary Cocktail | A Thought For FoodGolden Beet, Vodka, + Rosemary Cocktail | A Thought For Food

View full post »

facebookpinteresttwitter
  • August 3, 2015 - 8:27 pm

    Denise - We are also a gin as well as whiskey/rye house. Mainly because we haven’t found a vodka that we enjoy. I cannot wait to show this recipe to Lenny as he has been wanting to make a beet cocktail!ReplyCancel

  • August 3, 2015 - 8:58 pm

    Rebecca {foodie with family} - I’m all about giving this a shot as written, but I want to do a mocktail version, too! I feel like it would be a really refreshing way to cap off a workout or hot afternoon before we hit happy hour!ReplyCancel

  • August 3, 2015 - 9:36 pm

    Tieghan - I am not a huge drink person, but I do LOVE fun and different drinks like this. This I would happily try and I think I would love it too! So fun and creative!! PLUS I have been saying I need to use more beets, this is looking more and more perfect! :)ReplyCancel

  • August 4, 2015 - 10:16 am

    Brenda @ a farmgirl's dabbles - Such a lovely cocktail, all that earthiness! And I especially love that you used this Prairie Organic Vodka, from my beautiful Minnesota. Their vodka is now our “house vodka”. Just look in our freezer – you’ll always find a bottle, super chilled and waiting to be poured. :)ReplyCancel

  • August 4, 2015 - 12:42 pm

    bev @ bevcooks - That’s it. I’m getting on a plane.ReplyCancel

  • August 6, 2015 - 7:56 am

    Joanne - Vodka is probably my least favorite of all the alcohols also…too many college hangover memories. 😛 I do love the idea of beet juice in a cocktail though…it’s like you’re juicing and drinking at the same time!ReplyCancel

Warm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For Food

My cooking style, I’ve come to realize, is free-form. I prefer to let the ingredients, specifically what I already have in the fridge and pantry, direct me. This is where the magic happens. How fun it is to watch a random assortment of items turn into a flavorful dish. These often aren’t planned, just things that I whip together.

The remains of our food coop produce result in the most interesting creations. I wasn’t quite sure where I was going when I pulled the pointed cabbage out of the fridge. As I studied it, I was reminded of a warm romaine salad we had in New Orleans that left us wowed.  As I quartered the cabbage, I realized that I could play off this idea. The cast iron skillet came out (yup, I used the stove despite it being a whopping 92 degrees outside). After a light drizzle of oil and a sprinkle of salt and pepper, they were charred on each side. I let them simmer on the stove, covered, while I put the cashew dressing together (my first go at it… and I’m hooked). It couldn’t hurt to serve this alongside some grilled meat or fish, but to keep things a bit lighter (who wants to eat heavy food in this heat?), I put together a platter of grilled vegetables and that, along with a bottle of rosé, made for a truly satisfying summer dinner.

Warm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For FoodWarm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For FoodWarm Pointed Cabbage with Lemon-Garlic Cashew Dressing | A Thought For FoodView full post »

facebookpinteresttwitter
  • July 28, 2015 - 5:46 pm

    Kasey - I love free-form cooking and this dressing looks incredible! Also, can we just talk about how great cabbage is, and how much more love it deserves?!ReplyCancel

    • July 29, 2015 - 9:22 pm

      Brian @ A Thought For Food - I’m right there with you! I love cabbage in all forms.ReplyCancel

  • July 29, 2015 - 9:11 am

    Brenda @ a farmgirl's dabbles - That dressing sounds absolutely divine!ReplyCancel

  • July 30, 2015 - 7:57 am

    Joanne - Good thing I happen to have another head of CSA cabbage in the fridge! That sauce just sounds so tasty.ReplyCancel

  • July 30, 2015 - 9:09 am

    Tieghan - This sounds like the perfect summer side/light lunch. Love the dressing! :)ReplyCancel

  • August 1, 2015 - 8:49 am

    Currently Crushing On. | How Sweet It Is - […] warm cabbage salad with cashew dressing makes me want to grow cabbage next […]ReplyCancel

  • August 3, 2015 - 7:43 pm

    autumn - i LOVE burnt cabbage, brian. LOVE. And that first pic is just so beautiful and give me all kinds of cozy feelings. This sounds great!ReplyCancel

  • August 6, 2015 - 6:46 pm

    Ben Maclain | Havocinthekitchen - Even though I prefer some planning, free-form cooking style often occurs in the kitchen. That happens when you’ve got an idea, but the grocery store intents to kill it not having the needed ingredients. As a result, you have a few minutes to alter the original plan. The other issue is when the grocery store was nice to you and provided whatever you needed, but once you’re ready to cook you find out the needed ingredients have disappeared from the fridge. Very mysterious story:) But I absolutely agree when cooking happens spontaneously, it often turnes great! Indeed, the prof has been provided in this post:) Nice and delicious idea!ReplyCancel

  • August 13, 2015 - 12:32 pm

    Wedge Salad Recipes – Salad Recipes – ALL YOU | Deals, coupons, savings, sweepstakes and more… - […] Turning tradition completely on its head, this Warm Pointed Cabbage Salad with Lemon-Garlic Cashew Dressing has a vegan dressing and isn’t your typical cold salad. (h/t A Thought for Food) […]ReplyCancel

Charred Corn and Mango Salsa + Plantain Chips // A Thought For FoodWait. What? How are we already approaching the end of July? I’m pretty sure it was May yesterday. And didn’t we just have snow on the ground? Can we just slow things down a bit? Maybe there’s been a bit too much running around these last few weeks. There was the trip to the Berkshires, followed by some time in New Jersey/New York, which went directly into a couple days on the Cape. All good, fun stuff, but, at the same time, it’s all a little exhausting. Our lives slow down a bit over the next few weeks. There are plenty of projects to work on, but not as much travel. Just some Cape-time, reading, swimming, boating. Simple, quiet activities.

After all the back and forth, it was great to get into the kitchen and work on some recipes I’ve had in my head for quite a while. Corn is my summer obsession. Even more than tomatoes or asparagus or berries, I can’t get enough corn. The thing is that I really don’t like eating it on the cob and would much rather shave the kernels into a salad. The inspiration for this salsa came from my father-in-law. With my adaptation, I gave it the summer treatment by charring the corn, giving it some added flavor and texture. A good amount of spice comes from the habanero Tabasco. This stuff doesn’t just have a kick… it burns. But in a good way. It’s something to think about as your seasoning the salsa.
Charred Corn and Mango Salsa + Plantain Chips // A Thought For FoodCharred Corn and Mango Salsa + Plantain Chips // A Thought For FoodCharred Corn and Mango Salsa + Plantain Chips // A Thought For FoodCharred Corn and Mango Salsa + Plantain Chips // A Thought For Food

Disclosure: This post was sponsored by Tabasco. Over the course of the year, I will be creating recipes featuring the Tabasco Family of Flavors and this is the first of those posts. All opinions expressed on my site are my own.

You can check out my recap from my trip to visiting Tabasco here and my recipes for Smokey Shrimp Burgers and a Watermelon Shrub Spritzer.
View full post »

facebookpinteresttwitter
  • July 22, 2015 - 11:08 pm

    Tieghan - This is everything I love and then some! Huge thumbs up to those plantain chips and the chard corn and that mango! YES! :)ReplyCancel

  • July 23, 2015 - 10:31 am

    Lindsey - this totally reminds me of something that my husband and i ate in costa rica. and holy moly, why did i never think of pairing mango and corn!? definitely making this asap!ReplyCancel

  • July 23, 2015 - 11:13 am

    naomi - This recipe is everything! I love it. And I hope things slow down enough for you to take a deep breathe.ReplyCancel

  • July 23, 2015 - 11:45 am

    Paula - bell'alimento - This is my kinda salsa! I’ve got the chips now pass the bowl ; ) Please and thank you of course.ReplyCancel

  • July 24, 2015 - 3:11 am

    Julianne @ Beyond Frosting - This looks like a salsa I need to make!ReplyCancel

  • July 27, 2015 - 1:13 pm

    Liren - Brian, this is a brilliant use of my favorite Tabasco flavor! There’s actually a delicious corn salsa at Trader Joe’s that I have been meaning to recreate – have you tried it? This looks even better. And paired with plantain chips is so smart. Love love love.

    Hope you have time to decompress and get the rest you deserve.ReplyCancel

  • August 4, 2015 - 11:42 am

    alison @ Ingredients Inc. - SO creative and beautiful! Pinned!ReplyCancel

  • August 22, 2015 - 10:55 am

    summer produce guide: what to eat right now (late august) | brooklyn supper - […] Corn and a Creamy Avocado Dressing // Brooklyn Supper Creamed Corn Relish // Brooklyn Supper Charred Corn and Mango Salsa // A Thought for […]ReplyCancel