The Lush Chef

Libations used: 1/4 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...you can't go wrong with clams and white wine...
Summers call for quick-cooking dinners, because who wants to heat up the kitchen during this time of year?  I was absolutely craving pasta, but still wanted something on the relatively light side.  This Linguine and Clams recipe from Bon Appétit doesn't use any butter or cheese, and instead packs all the flavor with a crunchy almond and herb topping – it's almost like a rough pesto, with plenty of chives and parsley and a little olive oil mixed in.  The clams are cooked in a white wine broth (I opted for a Sauvignon Blanc) with some garlic and red pepper flakes, and the sauce comes together with a little reserved pasta water.  I'm definitely going to use the almond and herb mixture to stir into another pasta or top on some whitefish.  

Linguine and Clams with Almonds and Herbs - serves 4
Ingredients:

• 1/2 cup unsalted and roasted almonds, coarsely chopped
• 2 Tbs finely chopped chives
• 2 Tbs finely chopped flat-leaf parsley
• 1 Tbs, plus 1/4 cup olive oil
• Salt and freshly ground black pepper
• 4 garlic cloves, thinly sliced
• 3/4 tsp crushed red pepper flakes
• 1/4 cup dry white wine (I used Oyster Bay's Sauvignon Blanc)
• 2 pounds clams, scrubbed (Littleneck or Manila)
• 12 oz linguine

Instructions:
- In a small bowl, mix the almonds, chives, and parsley with 1 Tbs of the olive oil, and season with some salt and pepper.
- In a large pot over medium heat, add the 1/4 cup olive oil.
- Add the garlic and red pepper flakes and cook, stirring occasionally until softened, for about 2 minutes.
- Add the wine and bring to a boil, cooking for about 2 minutes, or until reduced to about half.
- Add the clams and bring up the heat to medium-high and cover.
- Cook the clams for about 5-8 minutes, or until they've opened up (be sure to discard any that haven't).
- Meanwhile, cook up that pasta al dente and be sure to reserve about a cup of the pasta water before you drain.
- Once the clams and pasta are all cooked, add the pasta to the pot of clams, along with at least 1/2 cup of pasta water.
- Cook and toss that whole mixture for a couple of minutes until the pasta is nicely coated. Feel free to add a little more pasta water if the mixture is on the dry side.
- Season with more salt and pepper, and serve the pasta topped with the almond and herb mixture.

Libations used: 1/2 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
This past Sunday, the summer rain was falling, so it was a perfect night to cook.  I knew when I headed over to the Farmers' Market in the morning that I was going to pick up some fresh corn, those little Sun Gold tomatoes that taste like summer in a bite, and basil – all the flavors of the season.  I had no idea what I was going to make, but how could one go wrong with these three ingredients?  I ended up finding a Martha Stewart recipe for Striped Bass with a corn, tomato, onion, and jalapeño relish cooked in a white wine sauce, with chopped cilantro and basil stirred in.  I picked up a whole Striped Bass at Santa Monica Seafood and had them fillet it for me (I really need to learn how to do this on my own, but hey, they at least give you the bones to make stock!). For the wine, use a dry white.  I used Fess Parker's Parker Family Reserve, a white blend of Chardonnay and Viognier. This is a great lazy Sunday or weeknight dish that comes together quickly.  The fish is pan-seared for a few minutes and then finished off over the relish as the vegetables cook.  It may have been raining, but I felt like the sun was shining as I devoured this.

Striped Bass with Tomatoes, Corn & Basil - serves 4
Ingredients:

• 2 Tbs olive oil
• 4 Striped Bass fillets, skin on (about 5 oz each)
• Salt & freshly ground black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 jalapeño or Serrano pepper, with ribs and seeds removed, and thinly sliced (I actually used a whole jalapeño)
• 1/2 cup dry white wine (I used Fess Parker's Parker Family Reserve)
• 1/4 cup water
• 2 ears of corn, husks and silk removed, and kernels scraped off
• 1 heaping cup of cherry tomatoes quartered or Sun Gold tomatoes, halved
• 1/2 cup chopped basil
• 1/4 cup chopped cilantro

Directions:
- In a large skillet over medium-high heat, add the oil (it should be shimmering and smoking).
- Season the fish on both sides with salt and pepper.
- Place the fish in the skillet, skin side down, and cook for about 4 minutes (less if it's a thinner cut).
- Turn fish over and cook for another minute (it shouldn't be cooked through).
- Remove from the skillet and set aside.
- Reduce the heat to medium and add the onion, stirring and cooking until tender and browned for about 4 minutes.
- Add the garlic and cook for 1 more minute.
- Add the corn, tomatoes, jalapeño or Serrano into the skillet.
- Add the wine and water and place the fish on top of the mixture.
- Cover and cook for about 4 minutes, until the fish is just cooked through.
- Transfer the cooked fish, skin side up, to shallow bowls or plates.
- Stir the basil and cilantro into the veggie mixture and spoon around the fish.

Libations used: 1 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with din-din...
I've been in a seafood mood as of late, and perhaps it's because LA was experiencing unseasonably hot temperatures for the past couple of weeks.  In other words, I wanted something light and fresh.  This "Saucy" Sautéed Shrimp with Lemon Quinoa from The Kitchn was just the thing I needed for a warm Sunday evening.  The white wine sauce is further enriched with shallots, garlic, red bell pepper, and sun-dried tomatoes. I used jarred, julienned sun-dried tomatoes to get a little more flavor from the oil.  Pick a bottle of nice, full-bodied white wine to cook with and that you'd also like to polish off with the meal.  I popped open Sanford's Chardonnay, which is crispy and light on the oak finish. It also happens to be a favorite of The Lush Chef's mama (sorry, you weren't with me to share, mom!).  Any size shrimp is actually fine, and I opted for a larger, pink variety. I plan on cooking the quinoa with wine and lemon again to use in salads, as a side dish, or the base for other recipes.  This meal also comes together quickly, so it's great for weeknights and lazy Sundays.

Saucy Sautéed Shrimp & Lemon Quinoa - serves 3-4
Ingredients:

• 1 cup quinoa
• olive oil
• 1/4 tsp salt
• 1 lemon, zested and juiced
• 1 cup white wine (I used Sanford's Chardonnay), divided
• 1/2 cup finely chopped Italian parsley, divided
• 3 Tbs unsalted butter, divided
• 2 garlic cloves, minced
• 2 large shallots, minced
• 1/2 red bell pepper, diced
• 1/4 cup sun-dried tomatoes, finely sliced
• 1 lb fresh shrimp, peeled and de-veined

- Rinse that quinoa well in a fine-meshed sieve under running water.
- In a medium sauce pot over medium heat, add a drizzle of olive oil.
- Add the drained quinoa and lightly toast, stirring for about 1 minute.
- Add the salt, lemon juice, 1/4 cup of the white wine, and 1 1/2 cups water.
- Bring to a boil, cover, and reduce the heat to a simmer, letting the quinoa cook for about 15 minutes.
- While the quinoa is cooking, place a large skillet over low heat and melt 1 Tbs of the butter.
- Add the garlic, shallots, red pepper, and tomatoes, stirring frequently until the garlic and tomatoes are softened and fragrant.
- Turn up the heat to medium and add the second Tbs of butter and the rest of the white wine.
- Whisk constantly, bringing the wine to a simmer, and cook until the mixture is slightly reduced and shiny.
- Turn down the heat to very low to keep the sauce warm.
- In a separate large sauce pan or skillet over high heat, heat the remaining Tbs of butter.
- Add the shrimp and sear them quickly until cooked (about 1-2 minutes).
- Add the shrimp into the pan of sauce and veggies and toss in half of the parsley.
- How's that quinoa doing? Turn off the heat, and let it stand covered for about 5 minutes.
- Remove the lid and fluff the quinoa.
- Stir in the lemon zest and the remaining parsley.
- Divide quinoa evenly amongst plates and top with the shrimp and veggie sauce.  If you have any more lemon zest and parsley, then sprinkle some on top!

Libations used: 1 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
I had bought a ton of fresh peas from the Farmers' Market last weekend without thinking about what I was actually going to make with them.  I used to hate peas as a child.  I mean, truly, truly despised them.  Perhaps it was because we only got the frozen kind, and they were thawed out in the microwave.  After buying them fresh, now I just love them.  I was having a few girl friends over for Sunday dinner, and I wanted something easy and light tasting.  Food & Wine had this beautiful recipe in their April issue for Salmon with Mashed Peas & Tarragon Butter from Viña Casa Marín, a Chilean Winery, that captured the beautiful colors of spring.

























I took a little trip to Santa Monica Seafood for some fresh salmon, and got a little sidetracked by the oyster bar.  There's nothing better than treating yourself to a few freshly shucked oysters on a Sunday afternoon.  For the wine, use a dry white such as a Chardonnay or Sauvignon Blanc—something that pairs well with the fish.  If you don't have a grill pan to get those lovely grill marks, just use a regular sauté pan.  This recipe comes together quickly and I just absolutely loved the herbed butter sauce in it—it's divine drizzled over the salmon and peas.  At least you're getting your veggies, so all that butter offsets it, right?
Salmon with Mashed Peas & Tarragon Butter - serves 4
Ingredients:

• 1 pound fresh or frozen peas (about 3 cups)
• 7 Tbs cold, unsalted butter, 6 Tbs cubed
• 1/2 cup heavy cream
• Salt & freshly ground black pepper
• 1 cup dry white wine (I used a Sauvignon Blanc)
• 2 tsps lemon juice
• 2 Tbs roughly chopped tarragon
• Four 6 oz salmon fillets, with skin on
• 2 Tbs olive oil

- In a large sauce pot of boiling water, cook the peas until tender, about 3-4 minutes, and drain.
- In the same pot, melt 1 Tbs of butter in the cream.
- Add the peas and mash with a potato masher until it's chunky (you don't want a smooth, perfect mash here).
- In a small saucepan, simmer the wine with the lemon juice over medium heat until reduced to about 1 Tbs (about 8-10 minutes).
- Reduce the heat to low and whisk in the remaining 6 Tbs of butter, one cube at a time, until the sauce is thickened.
- Whisk in the tarragon and season with salt and pepper, and turn the heat off.
- Heat a grill pan or sauté pan over medium heat.
- Rub the salmon fillets with olive oil, salt, and pepper.
- Grill the salmon, skin side down, turning just once, until just cooked through (about 10-12 minutes).
- Spoon the mashed peas onto the plate and top with the salmon, skin side up.
- Spoon the tarragon butter over the salmon and serve immediately.

Libations used: 1 cup white wine
Libations left over: Pretty much the whole bottle, so pour yourself a glass while that chicken is braising...
Apologies dear lushes, for the rather long delay in posting anything.  I've just been having too much fun these past few weeks and haven't had time to sit down at my computer to hammer these recipes and stories out.  Easter is coming up next Sunday, and while most people traditionally serve lamb, my parents are not fans of the protein.  When I cook Easter dinner for them, it's typically a roasted or braised whole chicken — it's simple, delicious, colorful, and doesn't demand a lot of my time at the stove.  I recently made this Braised Chicken from Bon Appetit, but because baby artichokes weren't going to pop up at my market for another week or so, I added in fennel and a whole, sliced lemon.  I almost didn't track down any fava beans, and if you find yourself in the same situation, use some snap peas instead!  This is a great recipe to get creative with, so sub in any fresh, springtime vegetable you have on hand.  Serve with fresh, crusty bread, because you'll want it to sop up all that yummy wine sauce.
Braised Chicken with Fennel and Fava Beans - serves 4-6
Ingredients:

• 1 cup fresh fava beans (from about 1 lb of pods)
• 2 Tbs olive oil
• One 4 lb chicken, cut into 10 pieces
• 8 shallots, peeled and halved 
• 1 large fennel bulb, sliced (reserve the fronds)
• 1 lemon, sliced
• 1 cup dry white wine (I used Sanford's Flor De Campo Chardonnay)
• 3 Tbs white wine or chardonnay vinegar
• 1 cup chicken broth
• 2 Tbs chopped fresh chives
• 1/4 cup chopped fresh Italian parsley
• Salt and freshly ground black pepper

- Preheat oven to 425.
- Bring a medium pot of salted water to boil, and then add the fava beans, cooking until tender for about 4 minutes.
- Using a slotted spoon, transfer the beans to a colander set in a bowl of ice water to cool.
- Drain, remove the skins, and set aside in a small bowl.
- Season the chicken with salt and pepper.
- In a large pot or Dutch oven over medium-high heat, add the olive oil.
- Working in 2 batches, cook the chicken, skin side down without turning, until browned and crisp (about 6-8 minutes), and transfer to a plate.
- Reduce the heat to medium, and add the shallots and fennel, stirring often until golden brown and beginning to soften (about 8-10 minutes).
- Add the wine and vinegar and bring to a boil, scraping up any browned bits, and reducing to half (about 5 minutes).
- Add the broth and lemon slices, and then place the chicken back in the pot, skin side up.
- Top the chicken with some large fennel fronds.
- Transfer to the oven and cook, uncovered, until the chicken is cooked through (about 20-25 minutes).
- Mix in the fava beans.
- Serve the chicken topped with chives and parsley, with the fennel, shallots, and lemon on the side.

Libations used: 1/2 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner or drink a glass while that shrimp is cooking...
The first day of spring is this Thursday, but while we have sunshine and 80 degree temperatures in Los Angeles, many of you across the country are still feeling like it's winter.  This Shrimp and Pasta Stew from PureWow is comforting, hearty, and is a nice winter to spring transition dish.  It's incredibly thick, so feels more like a saucy pasta, but whatever you want to call it, it's delicious!  The lemon, kale, and parsley give it a bright flavor and texture.  The vegetables are cooked in a little bit of dry, white wine, so use a decent wine that doesn't break the bank and that you'd actually like to drink the rest of — I used a Red Diamond Chardonnay. This dish comes together fairly quickly, so it's great to make on a weeknight.
Shrimp & Pasta Stew - serves 6-8
Ingredients:

• 2 Tbs olive oil
• 2 cups pearl onions 
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1/2 cup white wine (I used Red Diamond Chardonnay)
• 1 Tbs paprika
• Pinch of cayenne pepper
• 2 Tbs lemon zest, plus more for garnish
• Salt & freshly ground black pepper
• One 28 oz can crushed tomatoes
• 4 cups seafood or vegetable broth
• 2 1/2 cups rigatoni pasta
• 1 1/2 lbs shrimp, peeled and deveined
• 3-4 cups roughly chopped kale
• Chopped fresh parsley, for garnish

- In a large pot or Dutch oven over medium heat, add the olive oil.
- When it's warmed up, add the onions and celery and sauté until tender (about 5-6 minutes).
- Add the garlic and cook until fragrant (about 1 minute more).
- Add the wine and bring the mixture to a simmer, cooking until the liquid is reduced to about half (6-7 minutes).
- Add the paprika, cayenne pepper, lemon zest, salt, and pepper, simmering until fragrant (about 1-2 more minutes).
- Add the tomatoes with juice and the broth, and return the mixture to a simmer.
- Stir in the pasta and cook until it's nearly al dente (about 5 minutes).
- Reduce the heat to low and add the shrimp and kale, continuing to simmer until the pasta is tender, the shrimp is cooked through and the kale is wilted (about 4-5 minutes).
- Ladle the stew into bowls and garnish with lemon zest and parsley.

Libations used: 1 cup dry white wine...
Libations left over: Pretty much the whole bottle, so treat yo' self with a glass while those onions are caramelizing...
I had some friends hosting a Super Bowl party this past Sunday, and I wanted to bring some nosh to contribute to their massive barbecue spread.  I also knew there was going to be a large crowd, so I wanted to make sure I brought enough of whatever I was preparing.  This Caramelized Onion & Shallot Dip from Bon Appetit makes like a vat of dip.  Okay, just a really big bowl, so it's perfect for parties.  Apologies that I didn't have this posted BEFORE the Super Bowl, but there are plenty of opportunities to host a get-together in the coming months — the Olympics, the Oscars, just because...This dip does take a little more effort because of the attention given to caramelizing the onions and shallots in the oven, but it's absolutely worth it.  Use a cheap white wine for the caramelizing, and feel free to make this at least three days in advance.  Serve with pita chips, crackers, pretzels or raw veggies.

Caramelized Onion & Shallot Dip - makes a lot (aka 16 servings)
Ingredients:

• 2 lbs of large yellow or white onions, thinly sliced
• 2 large shallots, thinly sliced
• 4 thyme sprigs
• 1/4 cup olive oil
• Salt & freshly ground black pepper
• 1 cup dry white wine (I used some really cheap Quail Creek chardonnay)
• 2 Tbs Sherry vinegar
• 2 cups sour cream
• 1/4 cup minced fresh chives
• 1/4 cup plain, whole-milk Greek yogurt
• 2 tsp onion powder

- Preheat oven to 425.
- Add the onions, shallots, thyme sprigs, and olive oil in a large roasting pan or baking dish.
- Season with salt and pepper.
- Roast the onion mixture, stirring and scraping down the sides every 10 minutes for 45-55 minutes, until everything's golden brown.
- Discard the thyme sprigs.
- Add the wine and vinegar, stirring to scrape up any brown bits from the bottom.
- Return to the oven and roast for another 15 minutes, stirring after 10.
- Meanwhile, in a large bowl, combine the sour cream, chives, yogurt and onion powder.
- When the onions are done, spread them on a baking sheet to cool.
- Once the onions have cooled, transfer them to a cutting board and mince.
- Transfer them to your large bowl and thoroughly combine.
- Season with more salt and pepper, to taste.

Libations used: 1/2 cup dry white wine...
Libations left over: Pretty much the whole bottle, so pour yourself a glass while that Mac is bakin'...
Alright, so I ate healthy right after the holidays, but time to throw back in some comfort food.  I started a new job this week, so it's been an exhilarating start to the new year.  I wanted to create a special meal for myself to celebrate on Sunday night, and also have some leftovers for the week!  Since cauliflower is the "it" vegetable right now and I at least wanted to still include something healthful in my meal, I opted for this Cauliflower Mac n' Cheese from Food & Wine.  The recipe comes by way of Renato Sardo and Dario Barbone of Baia Pasta, a company based in Oakland, California that sources and produces its pasta here in the U.S.  The cauliflower, which is cooked in white wine, lends the dish a nice texture, and your momma will be proud that you're getting your veggie intake.  There's plenty of creamy Taleggio and Parmigiano-Reggiano to put you in your cheesy happy place too.  I served this with Nancy Silverton's famous and delightfully Italian Kale Salad with Ricotta Salata, Pine Nuts and Anchovies - because you never have too much cheese...
Cauliflower Mac n' Cheese - serves 6
Ingredients:

• 1 medium head of cauliflower (about 1 3/4 lb), cut into 1-inch florets
• 1 Tbs unsalted butter
• 3 Tbs olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp minced rosemary
• Freshly ground black pepper
• 1/2 cup dry white wine (I used Toasted Head Chardonnay)
• 1 1/2 cups heavy cream
• 1 1/2 cups fresh grated Parmigiano-Reggiano (about 6 oz)
• 1/2 lb Taleggio cheese, rind discarded and cubed
• 1 lb large shells (I used conchiglioni)
• 1/4 cup Panko bread crumbs

- Preheat the oven to 450.
- Bring a large pot of salted water to boil and then add the cauliflower for about 5 minutes, or until tender.
- When cauliflower is done, place in a bowl of cold water to cool.  Let the hot water in the pot remain though!
- In a medium pot, melt the butter in olive oil over medium heat.
- Add the onion, garlic and rosemary, and cook until softened (about 3 minutes).  Season with salt and pepper.
- Add the cauliflower and cook, stirring occasionally, for about 8 minutes (they should be browned a little in spots).
- Add the wine and let cook until it's evaporated.
- Meanwhile, return the water in the large pot to a boil.
- Remove the pot of cauliflower from the heat and stir in all of the Taleggio and 1 cup of the Parmigiano-Reggiano.
- Let that pot sit while you cook the pasta until it's al dente.
- Drain the pasta and then return it to the large pot.
- Add the cauliflower and cheese mixture to the pot and gently stir until thoroughly combined.
- Add half of the pasta into a 3 quart baking dish and top with about 2 Tbs of the bread crumbs.
- Top with the remaining pasta, followed by the rest of the bread crumbs and the remaining Parmigiano-Reggiano.
- Bake the pasta for 20 minutes and let it rest for 10 minutes before serving.

Libations used: 1/4 cup white wine...
Libations left over:  Pretty much the whole bottle, so serve with dinner...
I haven't been doing any cooking since I got back to LA after the holiday and it's been a bit of a whirlwind this past week.  I'm beyond excited for 2014 and it's already gotten off to a terrific start!  I've been rather MIA on posting as much as I used to on this blog, so I'm really eager to get back into my old, happy cooking/cocktail shaking rhythm again.

I was looking for a quick fish dish to make using some of the halibut I had in my freezer (new year, so time to clear that freezer and fridge out!), and found a recipe for Poached Cod with Tomato & Saffron in the January issue of Bon Appetit.  You can sub in any other light, white fish.  Also, I went heavy on the tomatoes and just pulled them out of the saucy jar, plopping them in the skillet without draining them.  This is a great, easy and fast dish to make on a weeknight, and for those who are scared of overcooking fish, you really can't go wrong with poaching.

Poached Halibut with Tomato & Saffron - serves 4
Ingredients:

• 2 Tbs olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes or 1 tsp Aleppo pepper
• One 14.5 oz can whole peeled tomatoes, drained
• 1/4 cup dry white wine (I used Toasted Head Chardonnay)
• 1/2 cup water
• 2 bay leaves
• Pinch of saffron threads
• Salt & freshly ground black pepper
• Four 5 oz skinless halibut or cod fillets

- Heat oil in a medium skillet over medium heat.
- Add garlic and red pepper flakes and cook, stirring often, until fragrant - don't let the garlic brown up.
- Add tomatoes, crushing them with your hands as you add them (that part was fun!), the wine, bay leaves, saffron and the water.
- Bring the mixture to a boil, reduce the heat and let it simmer for 5-7 minutes.
- Season the fish with salt and pepper on both sides and then place in the skillet.
- Cover and cook at a bare simmer until the fish is opaque and getting flaky.
- Season with salt and freshly ground pepper.
- Serve the fish with the poaching liquid (and tomatoes, if you like) spooned over.

Libations used: 1/4 cup white wine...

Libations used: 1 Tbs white wine...
Libations left over: Pretty much the whole bottle, so drink up...
Summer is officially over, but I'm going to post one more summer-inspired recipe to get you through those last, occasional hot days.  This Cucumber Salad recipe from Cooking Light takes mere minutes and is the perfect, cooling side dish to accompany whatever meats or fish you have on the grill.  It uses only a tablespoon of dry white wine to make the vinaigrette, so buy a relatively nice bottle of something you'd actually like to drink.  I grabbed a $15 bottle of Kim Crawford Sauvignon Blanc, since those floral flavors would pair nicely with the cucumber.  Be sure to slice those cucumbers thin so they can soak up all the yummy dressing.

Cucumber Salad - serves 4
Ingredients:

• 2 Tbs extra-virgin olive oil
• 1 Tbs dry white wine (I used a Sauvignon Blanc)
• 1 Tbs fresh-squeezed lemon juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp sugar
• 1/2 cup chopped red bell pepper (1-inch cubes)
• 1/2 cup chopped green bell pepper (1-inch cubes)
• 1 medium-large hothouse or English cucumber, sliced thin
• 1 Tbs chopped flat-leaf parsley
• 3 Tbs chopped chives

- In a medium bowl, add the olive oil, white wine, lemon juice, salt, black pepper and sugar.
- Whisk to combine.
- Add the rest of the ingredients to the bowl and stir gently to coat.

These hot summer nights make me crave Negronis and Aperol Spritzs.  For some reason, when it's too hot to move, I want Campari or Aperol, those bitter and refreshing Italian liqueurs in the amaro family.  I was making this Chicken, Black Olives & Lemon Spaghetti earlier this week, and I had about a whole bottle of Chardonnay left over. The Bicicletta Cocktail is like a twist on an Aperol Spritz and is a very popular Italian cocktail served as an aperitivo.  Hat tip to Bon Appetit for the recipe.  I'd recommend making this with a Pinot Grigio instead to stick with the Italian theme — I may be a lush, but I'm only going to open so many bottles of wine, kids.

This drink is so easy to stir up and is sure to cool you down.  So sit back, relax with a giant plate of pasta, Netflix Vittorio De Sica's neo-realistic classic Ladri di Biciclette (The Bicycle Thief) and pretend you're in Italy...

Bicicletta Cocktail
Ingredients:

• Ice Cubes
• 2 oz Campari
• 1 1/2 oz dry white wine (I recommend a Pinot Grigio)
• 1/2 oz club soda
• Lemon slice, for garnish

- Fill a wine glass with ice.
- Add the Campari, white wine and soda and stir, stir, stir.
- Garnish with a lemon slice.

Libations used: 1/3 cup dry white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
It's been so hot these past couple of weeks, so I really haven't felt like turning on the stove.  I was just craving pasta though, so I decided to suck it up and bust out the pots and pans for a little bit.  It's good to sweat it out every once in a while, right?  This Chicken, Black Olives & Lemon Spaghetti from Food52 was quick and relatively light.  Instead of turning on the oven and roasting a chicken, I cheated a little and bought one of those whole roasted chickens at the grocery store — it's a great way to speed up the prep for this dinner in no time, and make it a quick, weeknight meal.  I actually ended up using all of the chicken, a whole jar of black, pitted olives and tripled the amount of lemon zest and parsley.  I also upped the amount of liquid used for the broth, as I felt like 16 ounces of pasta called for a little more than the original recipe called for.  For the wine, I used Toasted Head Chardonnay, one of my go-to cheap whites.  Turning on the heat was worth it, as I downed this pasta in no time.

Chicken, Black Olives & Lemon Spaghetti - Serves 4-6
Ingredients:

• 5 garlic cloves, peeled and thinly sliced
• 1/3 cup dry white wine (I used Toasted Head Chardonnay)
• 3 teaspoons fresh lemon juice
• 1 cup chicken stock
• 2 to 3 Tbs defatted pan juices from roasting chicken (there was just enough in the container from the grocery store!)
• Salt & freshly ground black pepper, to taste
• 1 lb spaghetti
• 1 jar pitted whole black olives
• 1 small whole roasted chicken, cut into bite-size pieces
• 3 tsps lemon zest
• 1/2 tsp red pepper flakes (optional)
• 3 Tbs parsley, minced
• Parmesan cheese

- While your pasta pot full of salted water is heating up on the stove, place a sauté pan over medium heat.
- Add a couple glugs of olive oil and then add the garlic.
- Let the garlic gently cook until it just begins to turn golden (do not let it get browned).
- Add the red pepper flakes and stir.
- Add the white wine and let the alcohol burn off for a few seconds.
- Add the lemon juice, stock and pan juices.
- Bring the mixture to a boil, and season with salt and pepper, tasting to adjust the seasonings.
- Lower the heat to a simmer and let the mixture reduce by a third.
- Remove the pan from the heat if the sauce finishes before the pasta.  You can reheat before adding to the pasta.
- After the pasta is cooked, reserve about a cup of the pasta water before draining.
- Add the pasta back to the pot, and add the chicken, olives and lemon zest.
- Toss, and add some more salt and pepper, to taste.
- If the pasta is too dry, add some pasta water so there's a bit of broth.
- Add the parsley and toss some more.
- Garnish with plenty of Parmesan cheese.

Libations used: About 1 cup of white wine and 1 oz of Grand Marnier...
Libations left over: About 3/4 of a bottle of wine, so pour yourself a glass, because these popsicles will need to freeze overnight...
There's no better way to get your fruit intake during the summer than through sangria, and my favorite kind to make during this season is with peaches.  Even better, sangria is the perfect libation to turn into popsicles!  This recipe from Daisy's World and Serious Eats uses a combination of stone fruits (peaches, nectarines, plums) and mango.  I used a Sauvignon Blanc, which pairs nicely with those kinds of fruits, and amped up the booze factor with some Grand Marnier.  You can also use Cointreau or any kind of orange-flavored liqueur.  Instead of peach and white grape juices, I used pear, but any white juice will be fine.  Not only do these popsicles make a fine dessert, but as a friend suggested, they'd be perfect for breakfast!

White Sangria Popsicles - makes 8 
Ingredients:

• 7 oz white wine (I used Fire Road Sauvignon Blanc)
• 1 oz Grand Marnier 
• 1 1/2 cups chopped fruit (I used a combination of peach, nectarine and mango)
• 1 1/4 cups pear juice
• 5 Tbs sugar
• 1/4 cup orange juice
• Pinch of salt

- In a medium bowl, macerate the fruit in the wine, and let it sit for about 20 minutes.
- In a small sauce pan over medium heat, add the pear juice and sugar, stirring constantly until the sugar is dissolved.
- Strain the fruit, saving both.
- Add the wine to the juice mixture.
- Add the orange juice and pinch of salt to the mixture.
- Fill each popsicle mold about halfway full with the fruit.
- Top with the juice and wine mixture, making sure to leave a little room at the top since the mixture will expand.
- Freeze overnight.

Gee, 4th of July must have sucked in 1919, with Prohibition going into effect on July 1.  That's a great way to put a damper on one's Yankee spirit.  Luckily, all of you lushes no longer have to worry about that, and I'm sure all of you will be out and about during this long weekend, celebrating our country's independence (from the British and the Volstead Act) with plenty of delicious eats and libations.  Whether it's a BBQ, cocktail party or beach blanket bingo, I've got you covered.
There's nothing like pairing bourbon with grilled meats, and I now have two standbys for marinades.  Joy the Baker's Bourbon Orange Coriander BBQ Sauce may have a ton of ingredients, but it's simple to make and well worth the time.  Last summer, we lathered this sauce on grilled chicken, burgers, brats — basically any meat we had on the grill got a generous dollop of this sauce.  People were eating it out of the container...My other favorite marinade is this Sugar Steak with Bourbon.  With just three ingredients (brown sugar, red pepper flakes and bourbon), you can whip this up in no time and it's sure to be a crowd-pleaser.
Speaking of brown sugar and bourbon...these Bourbon Glazed Peaches on the Grill elicited marriage proposals...from men and women.  My friends couldn't even wait for these to cool down before stuffing these in their faces, and they taste like peach cobbler.  If you want to actually make a peach cobbler, then this recipe for Tyler Florence's Bourbon Peach Cobbler has become my go-to.  Sticking with stone fruits and moving away from bourbon, these Nectarine Crostata use a little bit of vodka in the dough.  It's a great recipe to have in one's arsenal for the year, and the fruit can be changed with the seasons.  This would be killer with berries or any other kind of stone fruit, and the small size of the pastries makes them perfect for transporting to picnics.
Watermelon, that ubiquitous, big crowd-feeding fruit pairs so well with alcohol.  A Mojito Watermelon Salad with rum, mint, lime juice and pinches of cayenne and salt takes on the drink in salad form and is perfect for big family reunions where you need to take the edge off.  Pretty much those same ingredients can be transferred into popsicle form to make some Watermelon & Vodka Popsicles.  You might as well keep the party going by making this Bourbon & Watermelon Cocktail in large batches, preferably in a lined trash can.  People love trash can punches!  
Yes, margaritas are pretty much drunk all year-round in Southern California, but they still smack of summer to me.  These Margarita Cupcakes have tequila in the batter and the frosting.  The lime and touch of salt in the frosting really makes these taste like the real deal.  One of my other favorite desserts to make during the summer, and one that should only be served amongst adults, is this Tres Leches Cake.  I have very fond memories from the first time I served this cake at a dinner party in Topanga Canyon.  Everyone was already a little tipsy from all the wine, and this basically put everyone into happy, drunk mode.  Yes, you can get drunk off of cake...

If you're throwing a big party, you have to have some kind of sangria.  Take advantage of stone fruit season with this White Sangria with Peaches.  I like to add a little bit of basil to mine to give it a slightly herbal flavor.  It also reminds me of one of my favorite summer appetizers with peaches, basil and burrata.  I also toss basil in Spicy Strawberry Margaritas.  It balances really nicely with the strawberries and jalapeño-infused tequila.  And because I apparently crave Mexican-cocktails during the summer, the Paloma is a slight variation on a margarita with grapefruit juice and soda or grapefruit soda, and a Michelada is like if a Bloody Mary and Mexican beer had a baby.
Whether you're looking to batch these cocktails or make them individually, these next few truly take advantage of summer flavors and fruits.  I love libations that have the word "smash" in them.  They're fun to make and if you're not careful, you can get smashed.  This Plum Tarragon Smash contains whiskey, plums, tarragon, lime juice and club soda, and if you're not careful, can go down real fast.  And a Blueberry Smash takes on a patriotic color after you've smashed in blueberries, mint, lemon and lime juice with vodka and St. Germain.  Why make a regular mojito when you can muddle strawberries in them?  Finally, for a twist on a Vodka Lemonade, try using lemon verbena-infused simple syrup.

I love making chicken salad, and it's one of my go-to's during the week for lunch.  Usually, I cheat and just make it with canned chicken, some celery and chopped nuts.  If I'm feeling adventurous, I'll throw in some pickled red onions, pickled blueberries or curry with raisins.  I knew I had a busy week coming up with plenty of dinners out, which ultimately meant I'd be eating lunch at my desk to save money, so I wanted something somewhat healthy and hearty.  The Kitchn had posted a recipe a while back for a Creamy Chicken Salad with a Parsley Walnut Pesto.  It's a relatively quick dish to make, and yes, I recommend cooking the chicken and not cheating with the canned stuff.  Because why waste good pesto on canned chicken?  The recipe calls for boneless, skinless chicken breasts, but I picked up some nicer looking free-range chicken breasts that still had all the rib bones and skin on.  The chicken is poached in a white wine braising liquid and takes only about 15-20 minutes.  I bought plenty of fresh, flat-leaf parsley from Maggie's Farms at the Santa Monica Farmers' Market to use for the pesto.  Yes, it's a lot of green on the plate, but I also used Maggie's arugula to serve with the chicken for some extra flavor and texture.  Top it with some pretty cherry tomatoes, chopped walnuts and a little shaved Parmesan, and you have yourself a simple and gourmet, summer meal.  The leftovers will also make a killer sandwich...

Libations used: 1 cup of white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
This past weekend, I was in Ojai with my girl friends for a most memorable bachelorette celebration.  We stayed at this beautiful "compound," which had a couple of hot tubs, a gorgeous pool, two outdoor tiki bars and multiple indoor and outdoor kitchens.  It was like a tropical paradise mixed with a SoCal cabin in the woods.  Because of the amazing cooking and dining set-up, we prepared a few epic meals for the sixteen ladies gathered.  I cooked the last night with a few friends, and because the bride is vegetarian and we had been eating and drinking so much the entire weekend, we opted for a bunch of healthy veggie dishes and salads.  I had been wanting to make this recipe by the talented M.B. Post and Fishing with Dynamite's David LeFevre for a while, plus cauliflower appears to be the "it" vegetable right now.  We made a few alterations to the recipe — I couldn't find sultanas in Ojai, so used golden raisins, we skipped the pine nut and caper berries garnish (because frankly, I forgot) and my friend suggested adding some cumin to it.  We used a Sauvignon Blanc for the wine sauce, since we had been drinking that all week in the hot Ojai sun.  This dish ended up being one of the favorites of the night and the girls were racing back for seconds and thirds.  I had tripled the recipe, and it still wasn't enough!  I know I'll be making this again sooner, than later.

Roasted Cauliflower with Golden Raisins, Mint & Capers - serves 4
Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 tsp cumin
• 4 Tbs olive oil, plus more for drizzling
• 1 small shallot, minced
• 2 cloves of garlic, minced
• 1/3 cup of golden raisins
• 1 cup warm white wine (I used Sauvignon Blanc)
• 2 Tbs chopped caper berries or capers
• 2 Tbs chopped parsley
• 2 Tbs chopped mint
• 2 Tbs chopped cilantro
• Salt & pepper, to taste 
• Pine nuts & caper berries, for garnish

- In a small bowl, combine the raisins and white wine and set aside.
- Preheat oven to 400.
- Place the cauliflower on a roasting pan or baking sheet and drizzle generously with olive oil.
- Sprinkle with the cumin, salt and pepper.
- Roast for 20-25 minutes, until tender and slightly browned.
- In a small pot over medium heat, add the 4 Tbs of olive oil.
- Add the shallots and garlic and sweat them for a couple of minutes.
- Add the raisins, white wine and capers to the pot.
- Cook the sauce until it's reduced by half.
- Cool the sauce to room temperature, and salt to taste.
- When the cauliflower is done, spoon the wine sauce over it and stir in the herbs.
- Garnish with some caper berries and pine nuts.

Libations used: 1 1/2 cups white wine...
Libations left over:  About half a bottle, so serve with dinner...
About a month ago, one of my best friends had us over for dinner and served us some delicious baked salmon with raita, an Indian yogurt sauce.  I wanted to replicate the recipe, but of course needed to find a way to incorporate some booze.  This Poached Salmon with Cucumber Raita from Food & Wine involves a white wine broth with plenty of herbs to quickly cook the fish.  The ingredients are simple and healthy, and the recipe takes no time at all — perfect for those harried weeknights.  The amount of raita this recipe makes is slightly ridiculous, but it's good enough to eat out of the bowl (yeah, that happened before I had time to spoon it on the fish) and is perfect for spreading in pita sandwiches the next day.  I served the fish with some arugula (thank you, Maggie's Farms!) on the side to mix in with the raita.

Poached Salmon with Cucumber Raita - serves 4
Ingredients:

• 3 1/4 tsp salt
• 1 cucumber, peeled, seeded and grated
• 1 3/4 cups plain Greek yogurt
• 1 clove garlic, minced
• 2 Tbs chopped fresh mint
• 1/4 tsp freshly ground black pepper
• 1 1/2 quarts water
• 1 1/2 cups dry white wine (I used Toasted Head Chardonnay)
• 3 Tbs white vinegar
• 1 onion, sliced
• 1 carrot, sliced
• 9 sprigs fresh parsley
• 3/4 tsp dried thyme
• 1/4 tsp peppercorns
• 3 bay leaves
• 1 1/2-2 lbs center-cut salmon fillet, cut into 4 pieces
• Paprika for garnish

- In a medium glass or stainless-steel bowl, add the cucumber with 1 tsp of the salt.
- Let the cucumber sit for 10 minutes.
- Using your hands, squeeze the grated cucumber and discard all the liquid.
- Return the grated cucumber to the bowl and add the yogurt, garlic, mint and ground pepper.
- Refrigerate until you're ready to serve.
- In a large pan or Dutch oven, add the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves and 2 1/4 tsp of the salt.
- Cover and bring to a boil over high heat.
- Reduce the heat and simmer, partially covered, for about 10 minutes.
- Add the fish to the liquid and bring back to a simmer.
- Let the fish simmer, partially covered, for about 4 minutes, or until the fish is barely done.  It should still be translucent in the center.
- Remove the pan or Dutch oven from the heat and let the fish remain in the liquid for about 2 minutes.
- Transfer to plates and serve warm or at room temperature.
- Spoon the raita onto the fish and sprinkle some paprika on top.

Libations used: 1 cup white wine...
Libations left over: Pretty much the whole bottle, so pour yourself a glass while the chicken is braising or serve with dinner...
Windy, cool spring days call for braising, especially when it's a lazy Sunday.  This is one of my favorite ways to cook meats, because it makes everything so tender and it's pretty much a hands-off process —perfect for dinner parties.  This Braised Chicken & Kale in White Wine from Sweet Sugar Bean is incredibly easy and flavorful, with the paprika giving it a nice, smokey punch.  A friend of mine had brought back some smoked paprika for me from Hungary, so I had been looking for a recipe that would really highlight it.  The chicken just completely falls off the bone and the kale tastes so yummy after it's been simmering in the braising liquid.  Use a dry white wine like a chardonnay, pour yourself a glass after you pour some in the pot, and sit back while that Dutch oven does it's thing.

Braised Chicken & Kale in White Wine - serves 4-5
Ingredients:

• 10 chicken pieces - drumsticks and thighs
• 2 Tbs paprika
• Salt & freshly ground black pepper
• 2 Tbs olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup dry white wine (I used Toasted Head Chardonnay)
• 3 sprigs rosemary
• 3 sprigs thyme
• 1 large bunch of kale, with the center rib removed and cut into 1 inch strips
• 2 Tbs maple syrup
• 1/4 cup heavy cream

- Generously sprinkle salt, pepper and paprika on both sides of the chicken, rubbing the spices in.
- In a large Dutch oven or skillet, heat the 2 Tbs of olive oil over medium heat.
- Place the chicken pieces in the Dutch oven skin side down and brown both sides.  Don't crowd the chicken, so brown them in two batches.
- Remove the chicken onto a large plate and set aside.
- Add the onion and garlic to the Dutch oven, and sauté until softened and translucent.
- Return the chicken to the Dutch oven and add the broth, wine and herbs and bring to a boil.
- Cover and let it simmer for 40 minutes.
- Remove the lid and add the maple syrup and cream.
- Gently stir in the kale and let the sauce reduce for about 15 minutes.
- Spoon some of the braising liquid over the chicken and kale when serving.

Libations used: 1/2 cup white wine...
Libations left over: Pretty much the whole bottle, so serve with dinner...
For those of you who freak out about the idea of cooking fish, sometimes cooking it in the oven is a more foolproof way for unpracticed cooks.  This Mackerel recipe from Food 52 was a Community Winner and is topped by a flavorful fennel and onion-based sofrito, which is basically a sauce of chopped-up veggies and tomato.  If you can't find Mackerel, which isn't in these parts, any whitefish is fine.  I opted for an inexpensive, but tasty Tilapia from Santa Monica Seafood.  I also cut the recipe in half, as I was only cooking for myself.  Feel free to follow Food 52's version to make enough for four.  I kept the same amount of tomato and olives and left out the currants to give it a more savory flavor.  Serve with some fresh green beans or snow peas.

Whitefish with Fennel & Onion Sofrito - serves 2
Ingredients:

• 2 six oz whitefish filets (I used Tilapia)
• Salt & freshly ground black pepper
• 1/2 fennel bulb, julienned
• 1 large yellow onion, julienned
• 1 Tbs garlic, minced
• 1/2 cup dry white wine (I used Chardonnay)
• 3/4 cup fresh tomato pulp (run a tomato across a box grater)
• 1/3 cup green olives, finely chopped
• 2 Tbs pine nuts, toasted
• Pinch of fennel seeds, for garnish

- Season the fish on both sides with a generous amount of sea salt and let the filets chill in the fridge for about an hour.
- In a large sauté pan over medium heat, add enough olive oil to cover the bottom in a thin layer.
- Add the fennel, onion and garlic and season with some salt and freshly ground black pepper.
- Cook the vegetables until they're soft and caramelized, about 10-15 minutes.
- Meanwhile, line a baking sheet with foil and drizzle some olive oil on top.
- Season both sides of the fish filets with black or white pepper and place on the baking sheet.
- Place the lower rack in your oven, about 4-6 inches from the bottom of your oven and turn the broiler on.
- Depending on the size of the fish, you'll need anywhere from 4-12 minutes.  I needed 12 as it took a bit for my oven to heat up.  Just cut through the thickest part to check for doneness - the fish should be flakey and white.
- Add the white wine to the sofrito and reduce the liquid to a couple of tablespoons.
- Add the tomato pulp and cook until almost all of the liquid has been absorbed.
- When the fish is done, spoon some of the sofrito on top and garnish with a pinch of fennel seeds.