ATOMIC COCKTAIL - LAS VEGAS

LAS VEGAS

My husband, who is a member of IRTA (International Reciprocal Trade Association), likes to attend their annual conference, and I like to invite myself along. Since we have been going, we have been to Mexico, Pittsburgh PA and Jamaica, and this year it was in Las Vegas.
I first visited The Strip many, many years ago with a friend from New Zealand. We stayed all the way at one end, at the Sahara, which is now closed down and boarded up. Since then I have been back many times, usually with my husband, but also with my Mum, my girlfriends, and even my kids.
To be honest, I almost forget there is gambling in Las Vegas - I plan my trip for, and am most excited about the food and dining. In fact, Las Vegas is where my husband and I first developed the appetizer crawl, because there were so many amazing places we wanted to try, and not enough time to dine at them all. SushiSamba at the Palazzo and Mon Ami Gabi in Paris are two I like to frequent, although I didn't make to either one on this visit.
Almost every wonderful, renowned, fabulous chef and restaurant has gathered in the casinos and resorts in this desert city. Dining is at the cutting edge, ingredients, presentation and service are amazing.
Unlike the clothing, where it appears all sense of style and fashion disappear, the food is extremely chic and contemporary. I don't know if it is the hot, dry desert air, the constant pinging of the slot machines, or perhaps a belief that the shorter and tighter the dress and the lower the neckline, the better the luck at the Craps table! Fortunately the Las Vegas dining scene suffers from no such degradation and crude metamorphosis, but manages to maintain its integrity and elegance.
Although I have taken a plane ride over the Grand Canyon, seen several different shows, risen 50 stories above the strip in the Paris replica of the Eiffel Tower, and taken a road trip out to Death Valley - I have found the most incredible and impressive productions to be at the restaurants. Cirque de Soleil had nothing on Joel Robuchon and his amazing cuisine and exquisite service.
The other thing that always amazes me in Las Vegas is the fact that we are in the middle of the desert! Surrounded by green lawns, gorgeous gardens and multiple water features, it is easy to forget. I cannot help but think all it must take to support so many visitors, with all the showers, flushing of toilets, and washing of dishes.
One evening after dinner was served at the conference, a Trivia contest ensued. I was surprised to learn that during the 1950's, mushroom clouds could be seen, and tremors felt in Las Vegas, from Atomic testing in the area. One of the questions resulted in samples of this Atomic Cocktail, shaken and served.
To be honest, I found this mixture as noxious as the atomic bomb, and almost as powerful. I thought maybe the bartender in Las Vegas had done something wrong, that perhaps cheap liquor was making it taste awful, but it was just as dreadful when I made it at home!

ATOMIC COCKTAIL

1 ounce vodka
1 ounce brandy or cognac
splash of sherry
champagne or sparkling apple cider to top

In a shaker filled with ice, mix the vodka, brandy and sherry. Shake don't stir.
Drain into a cocktail glass, top with champagne and garnish with orange peel.
Enjoy!

BOUCHON

Following the conventions welcome reception and cocktail hour, my husband and I were excited to have the Bouchon experience. We sat outside in the pleasant night air, by the fountain - it was all very romantic. The service was wonderful, and I enjoyed my appetizer and salad, but the most memorable and delicious part of the meal was the sweet pepper stew served with my husbands' lamb dish.

TODD ENGLISH'S OLIVES - THE BELLAGIO

Although meals were included in the conference, I made sure to seek out different feasting opportunities.
I was out shopping by myself our first day there, wearing my sensible shoes - which is not like me - when I decided it was time for lunch. I had made it as far as the Bellagio, and was intrigued to try Todd English's Olives restaurant. I popped into the bathroom across from the restaurant, changed into the new pair of heels I had just purchased and was ready for another extravagant dining experience. I ordered a lovely glass of rose, and settled in my seat by the window - there was no outside dining that afternoon due to a private event!
The waiter brought olives, two types of tapenade and a selectioon of breads for me to enjoy - a thoughtful and fun nod to their Mediterranean theme.
I tried the grilled squid and octopus on a bed of garbanzo beans. I found the seafood to be chewy, and disappointing, especially after having it melt in my mouth on a recent trip to Portugal.

SEA - BALLYS

The delicious Spring Rolls from Sea

A friend I was with had been craving Thai food, so I looked up nearby restaurants on the Yelp app on my phone, and found a small, hidden restaurant called Sea. It had a gorgeous interior, very minimalist and restful, with a reflecting pool artfully positioned at one end.
The server was attentive and pleasantly delivered my glass of house white wine, and my friends Pomegranate Mojito.
After trying the Sugar Cane Shrimp and Coconut Shrimp Spring Rolls - one appetizer each from the Thai and Vietnamese menus they have, and enjoying our drinks in serene surroundings, it was time to continue our journey down the strip - in unpracticle wedges this time.
We ascended the Eiffel tower at Paris, all 50 stories, in a glass walled elevator. It was a little heart stopping, but once there the view was phenomenal.

The Fountains at the Bellagio, viewed from the top of the "Eiffel Tower" in Las vegas

The view looking South on Las Vegas Boulevard from the top of the Paris "Eiffel Tower"

THE PUBLIC HOUSE and CARNEVINO -  THE VENETIAN

The "Up To No Good" cocktail from Public House - spicy and beautiful with the basil leaf

The bar menu from Carnevino - I was attracted by the Amaro Nonino in the La Sera Dolce

For two nights after the conference banquets, we ventured out for a drink - one night at the Public House, and another in Carnevino, both in the Venetian.
I had a cockail called "Up To No Good" at the public house gastropub - a bourbon, campari mix with a jalapeno muddle, that was spicily wonderful.
The following evening, I ordered a cocktail with a liquor I was not familiar with, Amaro - one from a group of liqueurs that can exhibit citrus, herbal or woodsy characteristics. The bartender, after patiently explaining this unfamiliar spirit to me, offered to make me a version of the cocktail he prefers and drinks at home - a fun experience.
Both places had divine appetizers I would have loved to have tried, but we were already too full.

APPLE BUTTERNUT SQUASH SOUP and LARD BISCUITS

Duck fat and pork fat - I was definitely interested. I wouldn't ordinarily, in fact have never, cooked with either. But, I discovered a package of duck fat at the store, and was intrigued. After conducting a quick search on my phone in the middle of the dairy isle, where the duck fat happened to be located, I deduced there were recipes I would be able to make, so I purchased the container. Then, my husband was shocked, when on another recent outing to the store, I tossed lard into the cart. I explained to him a friend had told me the very best biscuits included a little pork fat, and as he knows I am willing to go to great lengths for good food and new tastes, he indulged me. The duck fat had a distinctive flavor - my daughter and I both noticed a lovely hint of fowl in the velvety, delicious Apple Butternut Squash Soup. However, I will have to ask my friend for her biscuit recipe, as these Lard Biscuits were a little dry and tough.

APPLE BUTTERNUT SQUASH SOUP

2 teaspoons duck fat
1 onion
2 teaspoons freshly grated ginger
1 butternut squash (roasted whole at 400F for 40 to 45 minutes)
1/2 cup applesauce
1 1/2 cups water
1 ounce duck fat
1/8 teaspoon ground white pepper
salt and freshly ground black pepper
snipped fresh chives

Heat the 2 teaspoons of duck fat in a large saucepan over medium-high heat. Add the onion and ginger and saute until they turn golden. Add the butternut squash, applesauce, water, the 1 ounce of duck fat, and the peppers and salt. Bring to a boil, then simmer for 8 to 10 minutes.
Cool then blend with an immersion blender.
Add extra water to desired thickness. Heat until warmed through, ladle into bowls, garnish with chives and serve.
Enjoy!

Recipe adapted from More Than Gourmet
www.morethangourmet.com › ... › Easy Gluten Free Recipes‎

LARD BISCUITS



2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
3/4 cup milk

Heat oven to 450F. Grease a baking sheet.
In a medium bowl, mix flour, baking powder, and salt. Cut in lard with a fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Knead dough in bowl with one hand for 15 seconds. Turn dough out onto lightly floured and roll to 1/2 inch thick. Cut biscuits with 2 inch biscuit or cookie cutter. Place biscuits on greased baking sheet.
Bake for 12 minutes or until done.
Enjoy!

Recipe adapted from Bread Baking
http://breadbaking.about.com/od/rollsbiscuitsandscones/r/lardbisk.htm

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

PUMPKIN AND MOLASSES MUFFINS and PUMPKIN PIE MUFFINS

A pair of perfectly pleasant pumpkin muffin recipes.

PUMPKIN AND MOLASSES MUFFINS

2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
45 grams butter
3 tablespoons molasses
2/3 cup brown sugar
1 cup buttermilk
3/4 cup cooked, mashed pumpkin
pumpkin seeds

Heat oven to 375F.
Combine flour, cornmeal, baking powder, baking soda and cinnamon in a large bowl. Place butter, molasses, sugar and buttermilk in a pan and warm to melt butter. Whisk into pumpkin and pour into dry ingredients. Mix quickly until just combined, and spoon into greased or lined muffin tins. Sprinkle with pumpkin seeds and bake 18 to 20 minutes until just firm on top. Turn on to rack to cool.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/

PUMPKIN PIE MUFFINS

cooking spray
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/4 cup buttermilk

Heat oven to 400F. Coat a 12 cup muffin pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt and spices.
In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well.
Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each one about 2/3rds full.
Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
Let cool on a wire rack for 15 minutes.
Enjoy!

Recipe adapted from USA Weekend, November 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

SALTED CHOCOLATE CARAMEL BARS and ROSEMARY PISTACHIO COOKIES

My husband and I, along with many fabulous locals are featured in the beautiful, Local Flavor of Northwest Arkansas Cookbook.
I am thrilled to see this project come to fruition and am so proud of Rhonda and Maliah and the hard work these two incredible ladies did to make this cookbook happen. From an idea that was created when two friends came together to cook, to an actual tangible printed copy - hours and months of diligence that will benefit Feed Fayetteville and Life Source.
We recently attended the launch party, where we previewed the cookbook, tasted some of the delicious dishes featured in the cookbook, and I shared these Salted Chocolate Caramel Bars and Rosemary Pistachio Cookies.
The narrative, photographs and recipes are gorgeous and only 1000 copies are being printed - but you can pre-order your copy at http://localflavornwa.com

SALTED CHOCOLATE CARAMEL BARS

FOR THE CRUST
9 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 1/2 cups flour
1/4 teaspoon table salt
FOR THE CHOCOLATE CARAMEL
2 cups milk chocolate chopped
1 1/2 cups sugar
1/4 cup water
6 tablespoons unsalted butter
1 cup cream
1/2 teaspoon table salt
1 tablespoon sea salt

Heat oven to 350F.
Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides, butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine and let stand until cool, about 10 minutes.
Pour mixture over crust. Sprinkle with sea salt. Refrigerate at least 4 hours, or overnight. Run a knife around edges, lift parchment to remove whole bar from pan. Trim the edges and cut into bars.
Enjoy!

Recipe adapted from marthastewart.com
www.marthastewart.com/949584/chocolate-caramel-cookie-bars

ROSEMARY PISTACHIO COOKIES

1 cup ghee (at room temperature)
(you could also use unsalted butter, but it is my belief that the ghee provided an incredible and unique flavor to these cookies)
1 1/2 cups light brown sugar
2 eggs
2 1/3 cups self-rising flour
1 cup pistachios, shelled
1 cup white chocolate chips
2 teaspoons fresh rosemary, minced

Heat oven to 375F.
Line baking sheets with parchment paper.
Using a hand mixer or stand mixer, beat the ghee and brown sugar on high speed until smooth, lighter in color and a little fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the flour, pistachios, white chocolate chips and the rosemary, and mix on medium speed until thorougly incorporated.
Drop tablespoon sized balls of dough on the baking sheets.
Bake until lightly browned at the edges and spread flat, about 12 minutes. Let cool on the pans.
Enjoy!

Recipe adapted from The 4-Hour Chef, Timothy Ferriss, 2012

SOUTHWESTERN TURKEY SOUP and BLACK BEAN HOMINY CHILI

I love soup any time of the year, but there is something especially gratifying about a steaming bowl on a cool day, and something especially delightful about making a complete meal in one pot.

SOUTHWESTERN TURKEY SOUP

4 cups cooked turkey, chopped
4 to 5 cups of home made turkey stock
1 (14 ounce) can of diced tomatoes
1 (7 ounce) can chopped green chiles
1 (14 ounce) can black beans
2 plum tomatoes, chopped
1 onion, chopped
4 cloves of garlic, crushed
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
salt and pepper to taste
juice from 1 lime
cilantro to serve

In a large pot over medium heat, combine turkey, stock, canned tomatoes, chiles, black beans, plum tomatoes, onion and garlic.
Season with cayenne, cumin, salt and pepper.
Bring to the boil, then reduce heat and simmer 20 to 25 minutes.
Stir in lime juice. Spoon into serving bowls, top with cilantro.
Enjoy!

Recipe adapted from AllRecipes
allrecipes.com/recipe/southwestern-turkey-soup/

BLACK BEAN HOMINY CHILI

1 to 2 tablespoons of olive oil
1 onion, diced
2 bell peppers, diced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
3 to 5 cloves of garlic, minced
2 cans (15.5 ounces each) drained black beans
2 cans (15 ounces each) drained hominy - I used one white and one yellow
1 can (14.5 ounces) petite diced tomatoes
1 quart vegetable broth
1 ounce semi-sweet chocolate
1/4 cup chopped cilantro

Heat oil in a large pot over medium-high heat. Add onions and peppers, saute until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano, saute until fragrant, a minute or so, then add garlic. Add beans, hominy and tomatoes. Stir, then pour in broth. Bring to a boil, reduce heat to low and simmer, partly covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in chocolate and cilantro, and simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes. Adjust seasonings and serve.
Enjoy!

Recipe adapted from USA Weekend, December/January 2012
www.usaweekend.com/‎