All posts filed under: margarita

Spicy Blood Orange Margarita

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You might be wondering why I’m having a margarita on National Pie Day.  Well, other than that fact that any day is a good day for a margarita, it’s mainly because my attempt at making pie crust this week drove me to drink.  Fresh from my stellar artisan bread success over the weekend, my starry-eyed self ran to Homegoods on Monday and bought a bundt cake pan and a tart pan (the two piece type that has a removable bottom).   I planned to break in that tart pan by making an amazing quiche from scratch with a blind-baked homemade crust.   I raced home from work and immediately began making a series of rookie mistakes.  First off, I didn’t thoroughly read the recipe all the way through.  I had assumed that the pie crust dough would be the same as a dough I had experimented with over the summer, so I didn’t notice that the recipe I had chosen required a two hour rest period in the refrigerator!  No matter, I thought, I’ll just …

Farro Tabbouleh Salad with a side of Margarita!

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Parsley and mint are growing exceptionally well in the garden right now and the parsley was starting to get overgrown; so, I wanted to make a dish that allowed me to use it before it flowered.  I find that once it gets to that stage, the flavor is very pungent and I like it a little on the milder side.  Tabbouleh is a classic Middle Eastern salad that is traditionally made with bulgur wheat, chopped parsley and mint, but I wanted to try it using farro, which I have dubbed my Favorite Whole Grain of 2013. The cooked texture of farro reminds me of barley–it’s a little chewy and nutty, and it’s great in salads or cooked into soups.  I’ve even seen it made into a risotto, or, “farrotto”, more accurately.  I usually cook it in chicken or vegetable stock, which gives it even more flavor.  This was a very simple, healthy salad and can be made vegan by simply using vegetable stock or water to cook the grains in.  Let me just say that …