What I Drink: Old Fashioned Cocktail

Old Fashioned Cocktail If you’ve been reading Kitchen Konfidence for a little while, I’m sure you’ve noticed that I love a good drink.  Sometimes I like to go all out, and make cocktails like: Summer Crush, El Comediante, or Strawberry Letter 22.  They’re a bit more involved to prepare, but they taste damn good once everything comes together.  Usually however, you can find me drinking an almost-classic Old Fashioned Cocktail.  It’s my go-to.  My standard.  My after-work drink.  It’s a cocktail I know I can always prepare with ingredients from my pantry/liquor cabinet.  And today, I’m going to share with you my Old Fashioned Cocktail recipe.

But first, a little back story.  Several months ago, I tweeted this photo of Black Walnut Bitters that sparked up a conversation with some of my fellow booze-loving, foodie friends (boozie friends?).  In particular, Vijay from Noshon.It and Brian from A Thought For Food.  We started chatting about our favorite go-to libations, and shortly after, the What I Drink mini-series was born.  So today, the three of us are sharing some of our favorite cocktail recipes along with short interviews.  Continue reading for my recipe plus links to Vijay’s and Brian’s!

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Green Goddess Guacmole

You guys, this guac is so darn tasty.

Green Goddess Guacamole A mashup of green goddess dressing and guacamole, this rich, herb-flecked dip is completely and utterly addicting.  Rumor has it that green goddess salad dressing originated in the 1920′s in San Francisco.  The dressing is typically made with mayo, sour cream, anchovy, lemon and a flurry of finely chopped fresh herbs.  Here, I’ve taken some of these flavors, and applied them to one of my favorite Mexican dips, guacamole.  This recipe starts with cool jade cubes of ripe avocado.  Finely chopped shallot, garlic, parsley, cilantro, chive and tarragon are then added with sour cream and anchovy paste.  Lime juice and kosher salt bring everything to life.  The entire mixture is mashed with a fork to keep the texture somewhat chunky.  Each bite of this adventurous guacamole is packed with incredible herbaceous flavor.  Continue reading for the recipe.

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Watermelon Ginger Spritzer

I’m keeping things short and sweet today.

Watermelon Ginger Spritzer And when I say short, I’m referring to the serious lack of time it takes to blend up this delicious, non-alcoholic beverage.  The sweetness comes in two forms.  First, chunks of watermelon ripe with fragrant, sweet juices are blended and strained, forming the most vibrant-colored liquid.  The pure essence of watermelon really.  Second, sweet and spicy Ginger Syrup is added to the mix for depth of flavor.  The drink is finished with freshly squeezed lime juice for balance, and sparkling water to lighten the texture.  This Watermelon Ginger Spritzer is crisp, seasonal, and incredibly refreshing.  A perfect summer beverage.  Continue reading for the recipe.

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White Bean, Fennel and Chorizo Salad in a Jar

I have a confession to make.  Over the past several years, I’ve developed quite a jar obsession.

Salad in a Jar Two and half years ago, I was only a few months into dating my boyfriend Jorge.  He was heading up to San Francisco at the time to visit friends, and I asked him to bring me some items from the city.  Can you guess what I asked him for?  Not a loaf or two of glorious SF sourdough.  No chocolate from Ghirardelli.  No artisan, hand-crafted this or that.  Instead, I asked for jars.  Particularly Weck Jars from Heath Ceramics.  At the time, they were a bit of a rarity.  Crate & Barrel and West Elm hadn’t started selling them yet.  I was completely elated the evening Jorge walked through the door carrying two large bags filled with carefully-wrapped Weck Jars.  This obsession has continued ever since.

With such a wide variety of glass beauties at my fingertips, I’m always looking for new ways to use my jars.  And now, I’m jumping on the Salad in a Jar bandwagon.  Here’s the basic idea: salad ingredients are layered inside a large canning jar in such a way that the greens stay crisp and fresh.  Liquids at the bottom.  Greens at the top.  With this framework in place, you can make a number of jarred salads on the weekend to enjoy throughout the week.  Continue reading for my layering technique plus a Salad in a Jar recipe that uses white beans, fennel and chorizo.

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Rainbow Fruit Purees

San Diego LGBT Pride is this weekend, and I’m celebrating with a kaleidoscope of organic fruit purees.  Each puree destined for a glass of champs of course ;)

Rainbow Fruit Making your own fruit purees at home is an easy task.  Simply blend ripe, organic fruit with sugar and citrus juice, strain, and serve!  That’s it.  For reals.  Sugar and citrus (lemon, lime or orange) help to amp up the flavors of any fresh fruit.  Once you’ve mastered one puree, try making a vibrant rainbow of purees with strawberries, papaya, mango, honeydew, watermelon, blueberries and blackberries.  All the organic produce featured in this article was purchased at the new Jimbo’s… Naturally! at Westfield Horton Plaza.  They have a seriously gorgeous selection of fresh herbs and fruit.

You can serve this edible spectrum with champagne, sparkling wine, Prosecco or sparkling water.  Place a few tablespoons of puree at the bottom of a glass, then top of with bubbly.  A perfect addition to any Pride Weekend brunch table!  Continue reading for the recipes.

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Brown Butter Old Fashioned + 4 Years

Kitchen Konfidence is officially 4 years old!!!  And I’m celebrating with a cocktail.

Brown Butter Old Fashioned A Brown Butter Old Fashioned to be exact.  This recipes starts with a rapid infusion of bourbon and nutty brown butter.  And by rapid, I mean 24 hours.  In the infusion world, that’s fast.  Toasty, aromatic brown butter is added to smokey bourbon, forming, quite possibly, one of the best things EVER.  The smell is incredible, and the taste is just as good.  I had a hard time keeping myself from drinking it straight up.

An Old Fashioned cocktail is typically made with bourbon, sugar, and bitters; served over ice; and garnished with an orange slice.  The first sip of an Old Fashioned is usually quite strong; however, as the ice melts, the drink becomes pleasantly diluted.  Here, I’ve tweaked the ingredient list just a bit to compliment the Brown Butter Bourbon base.  Black Walnut Bitters are added with Angostura Bitters to add some depth of flavor, and a few drops of liquid smoke compliment the smoky notes found in bourbon.  I’ve also garnished with a slice of blood orange peel, but you can use a regular orange if you can’t find a blood orange.  Continue reading for the recipe, plus my thoughts on 4 years of blogging.

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Tomato Confit Pasta

With just 3 fresh ingredients and minimal effort, you can have a plate of this seasonal pasta on the table in under 1 hour.

Tomato Confit Pasta I know the word confit may conjure up some feelings of worry and anxiety, but I assure you, the process couldn’t be easier.  The term confit is typically associated with meat (especially duck), but can also be applied to fruits and vegetables.  Confit simply means to cook something in fat at a low temperature for a longer period of time.

Here, I’m tossing cooked pasta with slow-roasted tomato confit and chopped fresh basil.  To make the tomato confit, simply toss cherry tomatoes, garlic and basil in olive oil, and slow-roast for 45 minutes.  The resulting tomatoes will soften and blister, releasing some of their juices on to the pan.  The tomatoes and juices will have a wonderfully concentrated tomato flavor.  The pasta cooks up while the tomatoes are in the oven, keeping cook time to a minimum.  For best results, give this recipe a try while tomatoes are in season.  Continue reading for the recipe.

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Roasted Garlic Bloody Mary

I’m giving the Bloody Mary a bit of a makeover.  A delicious, Italian makeover.

Roasted Garlic Bloody Mary A classic Bloody Mary is made with vodka, tomato juice, hot sauce, horseradish, Worcestershire, lemon, salt and pepper, but today, I’m switching things up.  To start, Roasted Garlic Infused Vodka takes the place of regular vodka.  Garlic and tomato are a perfect pairing.  Roasting the garlic tames its biting heat while adding a deep savory note.  Next, pepperoncini pickling liquid is added with lemon juice to brighten flavors.  Using two types of acid kicks up the intrigue factor.  Finally, the ever-important garnishes get a major overhaul.  Typically, one would garnish a Bloody Mary with a celery stalk, salted rim and lemon wedge.  Here, I’ve adorned this savory cocktail with a pepperoncino, bocconcino (mozzarella ball) and cherry tomato skewered with a bamboo toothpick.  A sprig of fresh rosemary is added for drama and fragrance.  With each sip, you’ll take in the wonderful woodsy aroma that works so well with tomato and garlic.  Next time you’re in need of a bold brunch cocktail, give this Roasted Garlic Bloody Mary a try.  Continue reading for the recipe.

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Roasted Garlic Infused Vodka

I’m keeping things really simple today.

Roasted Garlic Infused Vodka This quick and easy vodka infusion is perfect for anyone who loves garlic as much as I do.  Roasted Garlic Infused Vodka can be made in just 24 hours with only a handful of ingredients.  The sweet-savory aroma and flavor work perfectly in one of my favorite cocktails, the Bloody Mary.  I’ve got a new Blood Mary recipe coming up next, so be sure to check back in soon :)  Continue reading for the recipe!

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Rainbow Chard Soup

I’m bringing the freshness today.

Rainbow Chard Soup Freshness in the form of a vibrant green Rainbow Chard Soup made with ingredients found in my Specialty Produce Farmer’s Market Box (FMB).  Several weeks ago, I started picking up a FMB at SP, and I’ve really been loving the variety of fresh goodies found within.  Specialty Produce, a local wholesale distributor, stocks many of the restaurants around town with beautiful, high-quality produce.  Some of their products are imported, while others come from farms in the area.  They also open up their warehouse from 8am – 5pm to individuals.  This is where I get almost all of my produce.  Here’s a list of the produce found in my most-recent FMB:

White Corn – Black Sheep Produce
Heirloom Mix Eggplant – Weiser Family Farms
Fennel – Rutiz Farms
White Scallions – McGrath Family Farms
Peewee Mix Fingerling Potatoes – Weiser Family Farms
Baby Mix Beets – Black Sheep Produce
Rainbow Chard – Lakeside
Strawberries – Be Wise Ranch
Broccoli – Lakeside
Jalapeno – Coke Farms

When I first saw the contents of the box, I immediately started thinking of soup ideas, and with San Diego LGBT Pride happening in just a few weeks, I decided to focus on the rainbow chard.  This soup recipe starts with chopped fennel sauteed with scallions, garlic and jalapeño.  Water and coconut milk are added along with chopped rainbow chard leaves.  Once the leaves turn tender, everything is blended until silky smooth.  I like to add a handful of spinach to the mix just before blending to amp up the green flavor and color.  The soup is finished with a a dollop of Greek yogurt, toasted almonds, coconut flakes, sliced scallion greens, and freshly pickled rainbow chard stems.  Such a bold variety of toppings may seem over-the-top, but I just love all of the contrasting flavors and textures.  Both flavorful AND healthy, this Rainbow Chard Soup is bright, fresh, and incredibly satisfying.  Continue reading for the recipe.

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