Agua Fresca

It's beginning to be that season when we need to give special attention to our fluid consumption. With increased temperatures comes a need for increased fluids, as our body's defence against the heat. Not a water fan? No worries! Give Agua Fresca a try. Drinking Agua Fresca will not only increase your water consumption, but boost your fruit consumption.


Watermelon or Cantaloupe Agua Fresca

By MARTHA ROSE SHULMAN

Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.

4 cups diced, peeled ripe watermelon or cantaloupe

3 cups water

2 to 3 teaspoons fresh lime juice

1 tablespoon sugar

1. Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.

Yield: Four servings.

Variations:

* Stir an additional cup of finely chopped fruit into the strained blended drink and refrigerate for 1 hour or longer.

* For the watermelon version, add 4 hulled strawberries.

* Mango or Pineapple Agua Fresca: substitute mango or pineapple for the melon.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Pasta with Asparague and lemon sauce

For those of you who missed this Pasta with Asparagus recipe, I am posting it again. Try it, you'll love it.

Pasta with Asparagus-Lemon Sauce

Recipe courtesy Gourmet Magazine

Serves:
4 servings

Ingredients
1 pound fresh, medium thickness asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 pound penne, malfade, or preferred shape
1/2 cup grated Parmigiano-Reggiano
Directions
Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

Bread- the staff of life!

I went to New York City this weekend for a wonderful walking tour of the italian food and restaurant district of Greeenwich Village. One of our stops included Amy's Breads. What a wonderful shop. From organic breads, cookies, cupcakes and lunch items, Amy had it all.

Has your bread every gotten stale long before you were done with it? See the link below for tips on how to care, store and refresh your bread.

http://www.amysbread.com/tips

Did you know that only 31% of Americans buy local fruits and vegetables weekly? What are you waiting for? Find a local farmers market in your neighborhood by visiting http://www.localharvest.org/

Strawberry Pazzo

Strawberry Pazzo

Ingredients

Serves: Serves 4

6 tablespoons Balsamic vinegar

1/2 cup Superfine sugar

Gray Salt and freshly ground black pepper, to taste

2 cups Strawberries, stemmed and quartered

6 Italian-style biscotti, about 6 inches long

4 oz. Mascarpone cheese or vanilla gelato

Directions
Combine vinegar, sugar, salt and black pepper. Mix well to incorporate. Let stand for 15 minutes. When ready, stir again to incorporate all the sugar then pour over sliced strawberries and gently toss until berries are fully coated. Gently crush biscotti and add to a serving bowl. Spoon strawberries on top. Stir mascarpone cheese to a smooth consistency then top each serving with a dollop of mascarpone. Finish with any remaining syrup and serve immediately.
Optional serving suggestion: For an elegant presentation, place a single Italian-style biscotti finger upright in a martini glass. Spoon marinated berries into the glass and top with frozen yogurt or gelato.

It's strawbery season.

Welcome to my new blog! I hope you will find it fun and informative.