07/13/12

TGIF – The Baasen Bootleg Recipe

The Bootleg is our new favorite summer sipper. We can’t imagine any drink being more refreshing on a hot summer day! In fact, we had the pleasure of being introduced to this drink this past 4th of July by our friends, Robin and Andrew Baasen of Lake Bluff. It is thought that this citrus, minty drink originated at a country club in Minnesota, however, it is still unclear which one. One thing is clear, however, we think that our friends recipe for this drink is the best! How cute to serve it out of Jam Jars or these. Enjoy!

Bootleg Mix:
1 can frozen lemonade concentrate
1 can frozen limeade concentrate
Between 1 to 1.5 cups of finely chopped fresh mint
Blend all ingredients in blender or w/ hand blender

In a lowball glass over ice add vodka or gin, one shot of bootleg mix, top off w/ soda & wedge of lime.

(image taken from here)

05/25/12

TGIF – What’s Better Than Confetti…

Confetti Glasses! Just as you cannot have enough serve ware during the summer, you can never have enough glasses. We love these confetti glasses from Anthropologie. They would be perfect paired with your favorite margarita recipe. Or, try one of our favorites – the Watermelon Margarita.

3 cups fresh seedless watermelon pulp
1 cup fresh lime juice
2 cups simple syrup
1 1/2 cups premium silver tequila
1/2 cup triple sec
3 cups ice

Place watermelon in a bowl and use a potato masher to extract as much juice as possible. Transfer pulp and juice to a pitcher and add lime juice, simple syrup, triple sec and tequila. Stir. Add 3 cups of ice and refrigerate
for 30 minutes. Stir and serve over ice.

(image and recipe from anthropologie.com)

05/19/12

Pass the Quinoa!

You never can have enough serveware – especially in the summer with all of the outdoor picnics and parties. This liquid round yellow bowl from cb2 is perfect for serving any side dish and it is on sale now for $29.95. We have also included one of our favorite “sides” for the summer. If you are looking to make it a main dish, just add some grilled meat, chicken or shrimp. Oh, and definitely pour yourself a Chelada or two. Enjoy!

Tex Mex Quinoa

1/2 cup quinoa (preferably red)

1 cup water

Juice and zest of one lime, about 1.5-2 oz. juice, and 1-2 teaspoons zest

Kosher or sea salt

1/2 teaspoon cumin

1/2 teaspoon chile powder

1/2 teaspoon chipotle powder (optional)

1/4 cup extra virgin olive oil

3 scallions chopped

1 cup roasted red/yellow bell peppers, chopped

1.5 to 2 cups cups black beans

1/4 cup chopped red onion (optional)

1/4 – 1/2 cup chopped cucumber (optional)

1 cup corn (optional)

1/4 cup fresh cilantro chopped

Make quinoa according to directions on the package.
In a large serving bowl, whisk the lime juice with the zest, a pinch or two of salt, the chili powder, chipotle powder, and the cumin. Add the olive oil and whisk until the dressing comes together.
Add the quinoa to the dressing and toss. Add the scallions, red peppers, black beans, and cilantro and toss well to combine. Garnish with additional cilantro and lime zest, if desired. Add more salt and pepper to taste, as desired.

(Recipe adapted from Food 52. Image from cb2)

05/18/12

TGIF!

It’s Chelada time! For those of you that aren’t familiar with a Chelada, simply, it is a doctored Mexican beer. I had a taste last weekend and thought, “why don’t I drink these all the time”? There is no “right” way to make one – tap into your inner mixologist and make it to suit your taste. Enjoy! Recipe for Chelada below.

Coarse salt
Ice
Juice from one large lime (or as many as you like)
1 12 oz. bottle light lager (preferably a Mexican beer, but not required)
Lime wedge for garnish

Salt the rim of a large, tall glass. Fill with ice and add the lime juice. Top up with the beer. Garnish with the lime wedge. Drink.

(image from beer.about.com)

05/15/12

Edible Chicago Magazine – Subscription Special!

Edible Chicago is a subscriber and advertiser supported, seasonally printed publication. Rich with thought provoking editorial, eye-‐popping photographs and mouth-‐watering recipes, Edible Chicago will help inspire the inner cook in you!

Know a foodie in your life? A subscription to Edible Chicago would make the perfect gift! For a limited time and exclusively for Market Square Musings, subscribe for yourself and get 50% off a gift subscription for a food lover friend. We’ll even hand write a gift card with your special message. Annual subscriptions are $28.00. Offer expires June 15, 2012. Don’t forget Father’s Day June 17 -‐ a subscription to Edible Chicago could motivate Dad to plant something edible in the backyard!

Write to Edible Chicago for subscription offer details at: ediblechicago@gmail.com.

05/1/12

Summer Salad

One of the reasons we are so excited for Spring and Summer… all the great fruits and veggies. Together they make for a great salad. Recipe Below… Enjoy!

Recipe:

1 package of mixed field greens

1 cup of blueberries

1 cup sliced strawberries

1 cup shopped walnuts (to candy the walnuts, add chopped walnuts to 1T melted butter in a saucepan and add 2-3T brown sugar. Coat nuts and take off of heat and cool)

1/4 cup crumbled blue cheese

Choose your own vinaigrette to dress salad.

A recipe for a simple vinaigrette is 2 T lemon juice (or any vinegar of your choice), 1/4 cup olive oil, 1/2 T dijon mustard, salt and pepper to taste and squeeze of agave nectar. shake and pour.