Posts Tagged ‘lemon’

Homemade Gatorade

July 6, 2010

We’re having the kind of weather in New York where it seems like a breeze from an active volcano might cool us off. It was over 100˚ today, and that would be bad enough even if I weren’t training for The Boilermaker, a 15k race in Utica, NY.

I’ve been running 6+ miles in the heat to train, and hydration has been a major issue. Water alone is good, but sports drinks like Gatorade have electrolytes (salt) and sugar in them, both of which are depleted during exercise. Being the houseboy, however, I didn’t want to spend a lot of money on something with mysterious red dyes in it. I did a little research and cobbled together my own recipe for a sports drink, and it’s been keeping me going:

  • 1/4 cup sugar
  • 1/4 cup water
  • juice of 1 lemon
  • 1/2 cup orange juice
  • 1/2 teaspoon salt

Combine water and sugar in a small saucepan over low heat. Stir until sugar is dissolved completely. Remove from heat and add the next three ingredients

From here, you have two options. You could use this syrup to make individual servings (2 tbsp per cup of water), or you can put the syrup in a pitcher and fill it with water to 2 liters. I prefer the latter, so I can always have a cold pitcher ready to go in the fridge.

The other thing is the sweetness. This makes a tart drink, which I like, but you could double the sugar, and it would still work.

Stay cool this summer, and wish me luck this Sunday, as I run 9.3 miles to the finish line!

Croquettes Revisited

June 11, 2010

The other night I had a couple people over for dinner and decided to make an old standby, the Salmon Croquettes. I served them with a salad again, and I made a couple adjustments to the croquettes themselves: panko instead of Saltines and minced shallot in lieu of onion (why not?). I decided to serve them with a Spicy Lemon and Paprika Aïoli from Bon Appétit.

The first ingredient in the aïoli is mayonnaise. Feeling ambitious, I decided to make the mayo myself using this recipe from Gourmet. The ingredients and process are simple enough, but the whisking is exhausting. I had a buddy, and we switched off.

The panko and shallots worked beautifully in the croquettes, and the aïoli was a bit of a show-stopper. This will not be my last experiment with homemade mayo!

Pie in the Park 2009

August 26, 2009

Two years ago, my dear friend Lauren decided to invite all her friends to Prospect Park for “Pie in the Park.” Everyone brought a pie, and despite a little rain, we all had a great time. It was such a success, that Lauren decided to do it again last year and make it a pie baking contest. This year, the Third Annual Pie in the Park was also a fundraiser for Hot Bread Kitchen, and the rain didn’t start until we were already on our way home.

Last year I made a key lime pie, and this year I decided to up the ante and make a tarte au citron that they serve at Bouchon, French Laundry and Per Se. I found the recipe on Epicurious. One of the more intriguing elements is the pine nut crust. In addition to being delicious and unusual, it is easier to make and work with than pastry dough. You press it into the pie plate and bake it while you’re whipping up the sabayon filling. After pouring the custard into the crust, I made a little addition:

Pie 3

Blueberries! I tossed them with some sugar and plopped them on top. After a minute of broiling, we had this rustic beauty.

Pie 2

Though the pie did not win the contest, I was very happy with the result. It was fresh, light and full of summer flavors, with the berries adding sweet and colorful bursts. It was not long before it was all gobbled up.

Pie 1

Fortunately, before it was all gone, the Metromix photographer who came to cover the event got a great picture. You can see the article and slideshow here. It was so much fun; I can’t wait for next year!