Thursday, May 10, 2012
Colorful Spring Dinner
Spring has been so busy for me this year that I have barely had time to cook! This past weekend I took some time out and went to the Farmers' Market to pick up some ingredients in the hopes of turning them into something delicious. I bought whatever looked great to me in the moment - oven baked potatoes sounded fun, especially sprinkled with some sea salt and freshly dried oregano. The narrow asparagus stalks were crying out to be roasted with some sweet purple onions. And when I saw a pile of blood oranges, I suddenly craved a margarita, especially since my friend Beatrice gave me the sweet idea of garnishing my favorite cocktail with chamomile flowers (picked some up at a stall specializing in fresh herbs). I got everything home, put on some music, began chopping and started to feel a wave of relaxation wash over me. Dinner was simple yet special.
First I preheated the oven to 400 degrees and chopped the potatoes lengthwise into thick wedges. I tossed them with some olive oil, salt and pepper and put them in the oven where they cooked for around thirty minutes (flipping them halfway thru). I topped them with more sea salt and dried oregano. No need for a deep fryer with these babies.
Sliced my onion and combined it with asparagus stalks on a sheet pan.
I drizzled with olive oil, salt and pepper and placed it in the oven. Wait 25 minutes for the magic to happen.
Next, onto the Margarita zone. Bea texted me a picture of a kumquat chamomile version she recently put together and I knew I had to try my own version. Blood oranges seemed like a great place to start.
I quickly noticed I was out of my Patron Blanco so opted for Reposato. It worked just fine.
The margarita was pure magic. Some of you have asked for the recipe after seeing my joyful tweets and instagrams about this over the weekend, so here goes. Hope you like it.
Blood Orange, Mint and Chamomile Margaritas
2 small blood oranges, peeled and cut into pieces
1 ounce agave
2 ounces lime juice (2 limes)
6 mint leaves
4 ounces good quality silver tequila
1 cup of ice
6 fresh chamomile flowers
Muddle the blood orange pieces, the agave, the juice of two limes and the mint leaves in a cocktail shaker. Add tequila and ice and shake until mixed and icy cold. Strain into glasses and garnish with chamomile flowers.
In just a few hours I'm off to Mexico City with my girl Joanna. Hope to come back with lots of stories, tips, photos, recipes and stuff. Till next week!