Hiding in the Shrubs

Up until a couple of years ago, the only definition I knew for 'shrub' was something along the lines of 'a woody plant smaller than a tree.'  Thanks, Dictionary.com.  A shrub was something green, generally round, and bordered your property line or was planted in neat rows down the length of your driveway.  Then I discovered a whole new definition:  '...a sweetened vinegar-based syrup, a drinking vinegar...often infused with fruit juice, herbs, and spices for use in mixed drinks.'  My first reaction?  'Hell, yes, count me in!'

So it was the October 2012 issue of Sunset magazine where I first discovered this mysterious shrub.  Considering how I've rarely used vinegar for more than salad dressings or for pickling, I was very interested in trying it.  The Sunset recipe is for a cranberry shrub and since it was perfect for Fall, I jumped right into making it.  Happily, it's easy-peasy to make and it truly is a great mixer for cocktails.  I also love drinking them as a soda, where one part shrub to 2 parts sparkling water or club soda on ice is a treat.

1've used the Sunset magazine recipe as my base for the shrubs since that first time.  Over the past couple of years, there has been cranberry, raspberry, Italian prune plum, and the latest incarnation...gala apple.  A little swap of apple cider vinegar for the red wine vinegar, the addition of an overripe Bartlett pear, and this mix is so, so, so perfect for Fall.  I also took it upon myself to make a little Fall cocktail that's perfect for sharing.


Gala Apple Shrub
Adapted from the Sunset recipe
Makes about 2 1/2 cups

3-4 Gala apples, cut into small pieces 
1 pear, cut into small pieces
1 cup sugar 
3/4 cup apple cider vinegar
2 cups water

In a medium saucepan, add all the ingredients and bring to a low boil over medium heat.  Stir occasionally and with the back of the spoon, smash the fruit as much as you can.  Let simmer for about 10-15 minutes, making sure all the sugar has dissolved.  Place a fine mesh sieve or a medium size bowl and pour the shrub into the bowl.  Let the shrub drain and press the fruit to get as much liquid from them as you can.  Allow to cool, then store in a bottle in the fridge.  Lasts at least 2 weeks.

Note:  You don't need to peel the apples or pear.  

--------------------------------------------------------------------------------------------

Apple & Rye
Serves 2 (and maybe a wee bit more)

1 fl. oz ginger simple syrup
4 fl. oz gala apple shrub
2 fl. oz rye whiskey
tonic water
ice
apple slices, thin, for garnish

Throw all the ingredients into a cocktail shaker with ice.  Shake vigorously to mix.  In two old fashioned glasses, add ice cubes and a thin slice of apple.  Pour in cocktail three-quarters of the way and top with tonic water.  Toast.  

Note:  If you don't have the ginger simple syrup, I recommend making some.  It will last for awhile and you'll be able to use it in many drinks.  If you don't want ginger, make a plain simple syrup and muddle a thin slice of ginger in your glass and discard before adding ice and the cocktail.  To make the ginger simple syrup, in a saucepan, add one cup water and one cup sugar.  Bring to a boil over medium heat and stir frequently to allow sugar to dissolve.  Add 3 or 4 3-inch pieces of ginger. Allow mixture to come to a simmer.  Remove from heat.  Let mixture steep for half an hour or so.  Discard ginger and store syrup in the fridge.  

A Taste of Summer

If there are two foods that have Summer emblazoned across their tiny little foreheads, they are corn and tomatoes.  There is nothing like biting into a home-grown tomato.  This year I actually ate tomatoes that I grew right outside my front door.  There weren't many (two), but I did it!  I've also been lucky to be given tomatoes from a friend's garden.  And I've picked up a few heirlooms at the farmers' market here and there.

Corn makes me think of family cookouts, messy fingers, and butter sliding off the cob faster than you can bite into it.  I've grown to like corn more and more over the years.  I'm pretty much a purist eating it off the cob with nothing more than butter and a sprinkle of salt.  That's nostalgia more than anything else.  Though what I really dig these days is corn salsa, bringing together both corn and tomatoes in one dish.  Fresh flavours at the height of their season.  

Here in Los Angeles, every Saturday morning from 10am to noon, you can tune into KNX on the AM dial (yes, radio!) and listen to Melinda Lee do her show, 'Food News.'  She's been on the air for years and has years and years of experience in food.  I love listening to her.  She's engaging, educational, amusing, and full of information.  Each week her show has a theme and listeners are invited to call in to ask questions...any question dealing with food and not necessarily on that week's topic.  Last week's topic was, you guessed it, corn!   I went to her website and checked out the show topic's collection of recipes and made a riff on the corn salsa recipe she posted.  It's a recipe that comes together very quickly.  Just be sure to let it sit for at least an hour after you make it, so all the flavours can mingle.

Grill some chicken, tear it into pieces...top a tostada with the chicken and the salsa and you have something really magical and full of Summer in each bite.

Corn Salsa
(Adapted from Melinda Lee's Roasted White Corn Salsa) 
Makes about 1 1/2 cups

1 cup cooked corn
1 small jalapeno, minced
1/4 cup onion, minced
1/4 cup tomato, chopped
juice from one lime
1 tbsp sherry vinegar
1 tbsp rice vinegar
1 tbsp honey
2 tbsp parsley, minced

Mix all ingredients together in a bowl and stir well.  Set aside for at least an hour, letting flavours mingle and develop.  

You're At That Age...

Late next week marks the 2-month anniversary of being out of The Day Job.  I mentioned it previously here. I am still among the ranks of the unemployed.  I spend a lot of time indoors, on the computer.  With the weather being what it's been...hot...it's not necessarily bad, but I'm finding myself going a little stir crazy, sometimes a little down.

I've also noticed that I've put on a few pounds.  You'd think with all this free time, I'd keep a regular gym schedule.  You'd think.  I've gone here and there.  Three days one week, once another week, a couple of weeks not at all.  Then I noticed something.  [Men, cover your ears if you don't want to hear 'women's talk.']  I noticed where the weight was going.  Right to my stomach.  That's right...belly fat.  What you hear about on television commercials.  Ugh.  The jeans are getting a little snug.  I went to lunch with my ex-manager last week and was lamenting about the weight gain and where it was settling in.  She smiled and said, 'You're at that age...'  It wasn't meant to be mean.  She's been there, seen that, and accepted it.  I'm not ready to accept it.  Five years ago I stepped on the scale and was shocked at the number I saw.  [No, I'm not telling!]  I was incredibly uncomfortable in my body and seeing the number cemented the change I was going to make.  It's been a journey.  More successful than not.  I've lost 4 pant sizes.  Five on a good day.  I know I'm getting older, the metabolism changes, it takes more effort to lose weight and keep it off.  And, it's no secret...I love food.

The blog is indicative of how much I love food.  I have weaknesses.  You may know them.  Their names are Cheese, Potato Chips, and Bacon.  I hate the word 'diet'.  I haven't thought of myself as being on one for at least 20 years.  I believe in changing how you look at food, finding a balance, not denying yourself and if you go overboard one day, you rein yourself in the next.  I've been thinking about the hows, whats, whens, and whys of my eating habits over the past few days.  I'm wondering if I'm eating too much fruit and not enough vegetables (to balance out the sugar), not enough protein, too many carbs (I'm Italian, life must include bread and pasta!), or just too much late at night.  And let's not forget the vino.  I have a rule when I'm working, no drinking if I work the next day.  Well...that rule has been thrown out the window.  Not that I'm a tipsy baker or anything, but I've had more wine than usual (for me) over the past couple of months.

Where is this all headed?  I guess what I'm trying to say is...a tiny little light bulb when off above my head.  No screaming 150 watt bulb, but a mellow 25 watt.  A gentle reminder.  To take care of myself.  To get back on track.  To be more conscious of what I put in my mouth.  Do I regret making whole milk ricotta the other day?  No...especially when I paired it with figs and honey!  Will I limit myself to a realistic serving of potato chips?  Yes...those kettle chips are evil!  And I'm going to stop making excuses to skip the gym.  I can happily say that after I go this Saturday, I will have made it to the gym five days this week.  It's been a long time since I've done that.  I also have to push myself to do more...kick it up a notch...or six.  Take advantage of this time I have.  I still have a goal weight in mind.  And I'll be damned if I don't reach it.

Don't worry...the baking won't stop.  I have way too much fun with that.  I have way too much fun in the kitchen, period.  I'm still working on Semplice Gourmet, so experiment after experiment will be happening.  I just have to balance myself.  Again.

I've been thinking about coleslaw for a couple of weeks.  I bought a head of red cabbage last week and finally got around to bringing it to fruition today.  There is sweet, sour, vegetables, protein, and a few carbs here.  Keyword?  That's right...balance!  And it was so good.

Red Cabbage Slaw
(Makes a lot)

1 small head red cabbage, shredded
1 cup shredded carrots
1/4 cup red onion, minced
1 can garbanzo beans, drained and rinsed
1 large red bell pepper, minced

Honey Dijon Vinaigrette

3 tablespoons honey
1 tablespoon apricot jam
3 tablespoons red wine vinegar
1 teaspoon minced garlic
1 tablespoon whole grain Dijon mustard
1/4 cup olive oil
1/4 teaspoon pepper
pinch salt

In a large bowl, combine the cabbage, carrots, red onion, garbanzo beans, and bell pepper.  Stir to mix well.    In another bowl or a jar with a lid, add the honey, jam, vinegar, garlic, mustard, olive oil, pepper, and salt.  It's easy in a jar.  Secure the top and shake, shake, shake.  If you're making it in a bowl, whisk well until all the ingredients come together.  Feel free to adjust to your taste, whether more honey, mustard, or pepper.  Add to the bowl of vegetables and mix, mix, mix.  Let it sit for a few minutes before you eat or serve it so the flavors can mingle.  

Wheat tortilla, shredded grilled chicken, and slaw.  A sprinkle of sesame seeds.  Call it dinner.