Citrus Margarita with Lemon, Lime and Ginger Rim

We got spoiled by a few days of really beautiful weather last week. But just before I left for California, it started getting cold again and, when I returned, nothing had changed. It's pretty crisp out there. You don't mind a few minutes walking at a fast clip, but any more than that isn't much fun.  That didn't stop me from spending a little time in our garden. Mind you, I wasn't actually gardening. Just looking to see what progress had been made while I was away. Every time I look, something else starts to come up. I can't wait to see it all looks like at its peak.

Even though I swore that I'd take a day to recuperate from a weekend spent photographing the Potluck, I couldn't help but take my camera out to get some pictures. I've been playing around with different flavored rims for my margaritas and one of my favorites is this one that's made, very simply, by combining sugar with a ton of lemon and lime zest. I sprinkle that on a plate and add powdered ginger and a touch of Kosher salt. It just takes the whole margarita experience to a whole new level.

Speaking of margaritas... let's chat about that. When it comes to margaritas, I'm kind of a traditionalist. Well, most of the time I am. If using fresh juice, I'm open to interpretation. Store-bought mix, however, is off limits. Who needs it? Not me! Yes, yes, I know limes are expensive right now. So, if you want, use grapefruit. Just please don't use that cloyingly sweet pre-made mix. This one definitely isn't traditional, but it's just as refreshing and still the perfect balance of tart, sweet, and, with that special rim, just a little salty.

Citrus Margarita with Lemon, Lime and Ginger Rim

Source Makes 1 drink, but enough rim sugar for 4 drinks

Ingredients

For the rim Zest of two organic lemons Zest of one organic lime 1.5 cups sugar 1.5 tablespoon ground ginger 1 tablespoon Kosher salt

For the margarita 1  oz fresh pink grapefruit juice .5 oz lime juice .5 oz lemon juice 2 oz tequila blanco .5 oz Cointreau

Instructions to prepare the rim

1. In a bowl, whisk together sugar and citrus zest. Let sit for 1 hour before using.

2. Once ready to use, spoon a quarter cup of the citrus sugar onto a plate. Add the ginger and Kosher salt and give it a quick stir to disperse.

Instructions for the margarita

1. To rim the glass, moisten the rim of the glass with a lime wedge. Dab the rim with the sugar-salt mixture until it's coated.

2. For the margarita, add the grapefruit juice, lime juice, lemon juice, tequila and Cointreau to a measuring cup. Give a couple stirs. Fill prepared glass with ice and pour cocktail in.  Garnish with lime wedge.

White Bean and Sardine Stew

Last week was filled with a lot of firsts. Not just for us, but for Maki too. It's taken some time for her to get settled into the house. Even now, every time we leave, she runs to the door wondering, hoping, that we’ll take her back to our old place. It’s not that she’s uncomfortable in her new surroundings, just a bit confused. We haven't made things easy either. In an effort to keep our brand new couch furless, she's been barred from climbing aboard. It's a new thing we're trying and it probably won't last very long. Not with those sad looks she gives us every time we  scold her. What Maki has been enjoying is our yard. Full of sunlight, it’s the perfect place for napping. And then there are the smells — oh, the smells!!! — which never get old. When we go out for walks,  she's excited by every turn.

Of course, now that we’re getting back into a routine, I’m screwing things up by heading out to Southern California to photograph The Big Potluck. I look forward to these events because I know that, by the end, something in me will change. It’s not always a big thing… but just being around my peers, people who share a love for food, for writing and photography it, ignites my creative spirit. I’ll come home with stories for Eric and, hopefully, a little tan as well.

We opened the Cape house last weekend and, while much of it was spent getting things in order, I also found some time to lounge outside and catch up on some neglected magazines. I finally got to check out the seafood issue Saveur created and I instantly fell for the sardine recipes they printed. While I have every intention on trying all of them, I started with this white bean and sardine stew. If you're wondering if this is a recipe to write home about, well, let me tell you, it's wonderful. Even those not inclined to try sardines could get behind this hearty dish.

White Bean and Sardine Stew

Source Slightly adapted from Saveur, April 2014

Source Serves 2-4

Ingredients

3 tablespoons olive oil 1/4 cup panko bread crumbs 4 cloves garlic, minced 2 carrots, grated 1 small fennel bulb, trimmed and thinly sliced Kosher salt and freshly ground black pepper, to taste 1/2 tsp red pepper flakes (optional) 1 15-oz. can whole peeled tomatoes, drained and crushed by hand 1 14 oz can cannellini beans, drained 1 4 oz. can boneless skinless sardines, packed in olive oil, drained 2 tablespoons minced parsley

1 cup couscous 1 cup water 1/2 tsp salt 1 tsp olive oil

Instructions

1. Heat 1 tablespoon olive oil in a 12" skillet over medium heat. Cook panko until golden, 2-3 minutes; transfer to a bowl.

2. Add remaining oil to skillet, set over medium-high heat. Cook garlic, carrots, celery, fennel, salt and pepper until soft, 1-2 minutes. Add tomatoes, beans, and sardines and red pepper flakes; cook, stirring to break up sardines until stew is slightly thick, 8-10 minutes. Taste for seasoning and, if necessary, add more salt.

3. To prepare the couscous, pour the water in a medium saucepan and add the oil and salt.  Bring to a boil. Once it reaches a boil, add the uncooked couscous, cover the pot, and turn off heat.  Cook for three minutes.

4. Serve couscous in bowls and top with stew. Garnish with reserved panko and the parsley.

Chocolate "Forgotten Cookies"

This blog has become such a part of my life that when I don't post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn't stopped churning out ideas for recipes.

Moving into our house, I'm inspired to get back to the roots of why I started this site. There are recipes from my childhood I've been wanting to share, but, for whatever reason, put them aside for other creations. These "Forgotten Cookies" are so simple, both in the ingredients and in its preparation, that I wonder why I don't make them more often. Oh, right... now I remember. Because I'd be eating them all day. Now, comparatively, this is a pretty healthy dessert. Egg white, sugar, a bit of vanilla extract and, for my version here, a little cocoa powder.

My mom would make these for us as children... in fact, it was one of the first things I learned how to bake. Usually, she'd keep them plain (no cocoa) or add mini chocolate chips. I've modified the recipe slightly. What's fun about these is that once you throw them in the oven, you just turn off the heat and leave them in there. You can leave the house to run errands or make them before heading to bed.

Forgotten Cookies

Yield 12 cookies

Ingredients

3 large eggs, whites only, room temp 3/4 cup white sugar 1 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder (optional)

Instructions

1. Move oven rack to the center.  Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment paper.

2. Add the egg whites to the bowl of a stand mixer. With the whisk attachment in place, beat egg whites at medium-high speed, until soft peaks form. Continue to beat the egg whites as you gradually add the sugar. they have soft peaks.  Mix in the vanilla extract and, if you're using it, the cocoa powder.

3. Drop heaping tablespoons onto the lined baking sheet, making sure to leave an inch and a half between cookies. Put the pans in the hot oven and IMMEDIATELY turn off the heat.

4. Leave the cookies in the oven for at least 2 hours (up to 12 hours).  DO NOT open the oven door during this time!

5. Remove cookies from the oven and enjoy!

Note: They can be stored in an air-tight container. These will also freeze well, in case you want to save some for a future date.