We don't claim to be mixologists; these days, we're just looking for any little spark to brighten our slow trudge through the dark Midwestern winter, and The Fizz cocktail genre offers a classic, reliably tasty base for amateurs like us to "enhance" with other flavors. Our take on the Rosemary Gin Fizz actually began as an attempt to sloppily recreate the flavor profile of an incredible Rosemary Tom Collins I once had at The Whistler (whistlerchicago.com) in Chicago. Those guys are fastidious magicians, but this combination of ingredients can support imprecision and we encourage you to add everything 'to taste.'
Rosemary Gin Fizzy (1 serving):
2 oz of gin, more or less
1-2 tablespoons of fresh lemon juice
1 tablespoon of rosemary simple syrup
club soda - the bubblier the better!
rosemary sprig and twist of lemon to garnish
Rosemary simple syrup:
1 cup of sugar
1 cup of water
2-4 sprigs of fresh rosemary
Combine equal parts sugar and water in a pan over medium-high heat, and stir until sugar dissolves. Add the rosemary, bring the mixture to a full boil, then turn down the heat and simmer for one or two minutes. Remove the pan from heat and let the syrup cool before straining out the rosemary.
Video by Jack Whaley
Mixology by Ingrid
Music: 'Doodlin' by Art Blakey and the Jazz Messengers (itunes.apple.com/us/album/the-best-of-ken-burns-jazz/id186304325)
Our simplified version of a tasty raw buckwheat porridge recipe taken from greenkitchenstories.com/raw-buckwheat-walnut-porridge/
This is vegan, gluten-free and raw. I think we ticked all the health-fad boxes with this one.
Shot on 5D3 Magic Lantern RAW.
Music is Isolated by Kevin MacLeod (incompetech.com)
Chef Noah Fecks from thewayweate.net makes us one of the most unique and uniquely delicious mouth delights we've put in our cake storage lockers. Well done Sir, you've invented a new face delish'.
Noah co-authored a great book called "The Way We Ate". Check it out. Makes a great gift. Its got 5 stars too. amazon.com/The-Way-We-Ate-Celebrate/dp/1476732728
Make Me A Sandwich (MMAS) is the brainchild of Chef Jeremy Spector of PGB and Roberto Serrini of Roberto Serrini. See more nums-nums at vimeo.com/channels/seriouseats
In the Upper Midwest, Meyer lemons tend to make an appearance in stores around the end of November, sometimes sticking around as late as March. The fruit is a little sweeter and more aromatic than regular lemons, with a much thinner rind. When 'preserved' in salt, it becomes a delicious lemony pickle, a common ingredient in North African cooking.
Paula Wolfert's is the most frequently cited recipe, but there are many websites that offer step-by-step instructions, with slight variations, for preparing preserved Meyer lemons. This video provides a condensed visual overview, hopefully giving you a sense of how flexible the process can be. There are only four critical components: Meyer lemons, a lot of salt, glass jars, and a knife. The smaller the fruit segments, the quicker the pickling. If you're really in a hurry, Mark Bittman's 'quick' version can be ready in a matter of hours.
We're already planning a few short cooking videos that will feature preserved Meyer lemons as an ingredient or optional garnish. Check back soon.
Apricot Moon is an online cooking video series produced by siblings Ingrid Greenfield and Jack Whaley.
fine cooking by Ingrid
video and music by Jack Whaley
Kim Kissling is a San Francisco/Bay Area based food stylist and a two-time award winner from the Internatonal Association of Culinary Professionals. In this Day in the Life video, she talks about a hands-on approach to food styling.
Explore more career videos at connectedstudios.org/life_videos
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This guy cares about the food we eat.
He has a message in a bottle...
Check out my NEW video here.
With som help from the famouse Swedish seafood chef Leif Mannarström i have prepared the golden mussles from the sea according to my opinion. Bon appetite!
POT STEW, enjoy