20080430
20080427
sidecar punch
recipe courtesy cuisine at home, 2008
makes two 4-oz cocktails
1/4 cup brandy
1/4 cup cherry juice from maraschino cherries (1/2 10-oz jar)
1/8 cup lemonade
1 tbsp lime juice, freshly-squeezed
1 tbsp cointreau
pour all ingredients into a pitcher. stir well.
combine brandy, cherry juice, lemonade, lime juice and cointreau in a cocktail shaker with a few ice cubes. shake vigorously to blend then strain into a pitcher with additional ice.
fill two cocktail glasses with crushed ice and punch.
makes two 4-oz cocktails
1/4 cup brandy
1/4 cup cherry juice from maraschino cherries (1/2 10-oz jar)
1/8 cup lemonade
1 tbsp lime juice, freshly-squeezed
1 tbsp cointreau
pour all ingredients into a pitcher. stir well.
combine brandy, cherry juice, lemonade, lime juice and cointreau in a cocktail shaker with a few ice cubes. shake vigorously to blend then strain into a pitcher with additional ice.
fill two cocktail glasses with crushed ice and punch.
20080423
20080421
israeli hummus with paprika
courtesy michael solomonov
makes 4 cups
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature (see note)
1/4 cup plus 1 tablespoon fresh lemon juice
salt
paprika, for garnish
pita bread, for serving
in a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. refrigerate the chickpeas overnight. drain the chickpeas and rinse them under cold water.
in a medium saucepan, cover the chickpeas with 2 inches of fresh water. add the garlic cloves and bring to a boil. simmer over moderately low heat until the chickpeas are tender, about 40 minutes. drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. rinse the chickpeas under cold water. peel the garlic cloves.
in a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/2 cup of the olive oil and 6 of the garlic cloves. add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. season the hummus with 1 tsp salt and transfer to a serving bowl.
makes 4 cups
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature (see note)
1/4 cup plus 1 tablespoon fresh lemon juice
salt
paprika, for garnish
pita bread, for serving
in a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. refrigerate the chickpeas overnight. drain the chickpeas and rinse them under cold water.
in a medium saucepan, cover the chickpeas with 2 inches of fresh water. add the garlic cloves and bring to a boil. simmer over moderately low heat until the chickpeas are tender, about 40 minutes. drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. rinse the chickpeas under cold water. peel the garlic cloves.
in a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/2 cup of the olive oil and 6 of the garlic cloves. add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. season the hummus with 1 tsp salt and transfer to a serving bowl.
20080419
20080418
20080417
20080415
20080414
20080410
20080408
20080403
keep love together (moto blanco mix)
20080402
(you're putting) a rush on me (moto blanco mix)

(you're putting) a rush on me (moto blanco mix)
eighteen featuring stephanie mills
2007
noaermix will be away 8th-14th april for a quick caribbean vacation. if you have any suggestions on places to visit in san juan, puerto rico, for great house music (or local music, for that matter), please let me know. gracias. thanks for listening.
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