Lassi is something I have every now and then with Indian food to soothe my mouth when things got too spicy (even for me). It’s been awhile, but I am pleased to have discovered how easy it is to make at home. Rich, full-fat yogurt goes a long way but lowfat or nonfat is fine for everyday purposes (speaking of which…).
To make it: Puree a very ripe, peeled mango with about 3/4 to 1 cup of plain yogurt (maybe less if you’re using strained or Greek yogurt) and about 1/2 cup milk (I actually used buttermilk). Blend in a bit of crushed ice. Taste and add sugar if needed, and maybe even a bit of salt. Top with a sprinkle of ground cardamom.
I had this idea to combine ice cream, booze, and very ripe bananas into a sweet treat that I can’t believe I hadn’t executed before.
Makes 1 stiff but modestly sized 8-ounce milkshake.
1 1/2 ounces bourbon (1 would’ve been enough, looking back)
1/2 cup vanilla ice cream
1 very ripe medium banana (frozen, if you want it extra frosty)
Blend everything together. Get dessert, liquor, and a potassium-rich piece of fruit all in a few delicious gulps.
I usually eat fresh fruit with nothing more than a good rinse under cold water. Good for my reputation as a Healthy Person (stop snickering, those of you who have ever watched me exercise) and nutritionist, but if that was all I ever did it would make for a pretty boring food blog. So sometimes I combine very photogenic seasonal fruit with things like alcohol, fat, and sugar.
Strawberry Ginger Fizzy Drink
If you’re not the most super-careful person (like me), a few strawberries are bound to tumble out of the basket (ok fine, or maybe the whole basket will turn upside down because you couldn’t tell where the bottom of the reusable bag was) in transit. Simple fix: when you get home, take these and other smooshed berries, slice them, lightly muddle them in a glass, then pour vodka and ginger ale over them. You’ll feel better about the red stains on everything in no time. Another excellent option: pour beer over the muddled strawberries.
Strawberry Shortcake
For breakfast, not dessert. I mean, it’s biscuits with fruit… why not? All you have to do is whip out your favorite biscuit recipe and spoon macerated strawberries (cut-up berries that have been softened by a sprinkling of sugar) and whipped cream, crème fraiche, or Greek yogurt (like I did for breakfast) on top. If you’re going the dessert route, you can also top it off with ice cream or make a dessert sandwich.
Sfoglia’s Strawberry Spaghetti
Strawberry pasta sauce sounds strange, I know, but there’s a reason this thing has become a signature dish at a reputable New York City Italian restaurant. The recipe is here. I can see little kids liking it too. Good ingredients go a long way in this simple dish, so use the best stuff you can get your hands on. I busted out the expensive olive oil to finish it.
I had a very vivid dream recently (a nightmare, really) about ordering lunch at a small Chinese fast food restaurant. The people behind the counter kept forgetting my order, then ended up getting it completely wrong, hours after my dining companions had finished their meals. Exasperated, I asked the server to cancel my lunch order and just get me an iced coffee. I watched as she reached for a hot pot of brewed coffee and a cup of ice. That was the last straw. I stormed out of the restaurant, determined to find a properly prepared glass of iced coffee before class (which I was already late for).
Cold brewed coffee, as this article expresses in many more words than I will, tastes different from (and much better than) hot coffee that has simply been cooled down. It is also very easy to make; all you need to do is mix ground coffee with water in a ratio of about 1 cup coffee to 4 cups water, and let it sit for at least 12 hours. I like to use a cleaned 1-quart glass juice bottle. When it’s ready, simply strain the liquid through a coffee filter (I have one of these, but you could also use paper filters, a fine-mesh sieve, or a French press), pour over some ice, and add milk if you’d like. The result lacks the bracing bitterness and acidity that you might find in hot coffee. Further reading and detailed instructions here, here, and here.
We also received some especially delicious coffee beans from our friends Mooni and Jake, who are currently visiting from San Francisco. If I seem really wired this weekend, this is why.
