Blueberry Limeade Martini

It's warm outside ... so I was in the mood for something refreshing. But not a beer.

Opened the fridge. Hmmm. I have Limeade.... and in the freezer I have some frozen blueberries. So far so good.

But do I just do boring vodka?

I'm in the mood for something a little different.

How about a little lemon vodka, and then some Hendricks?

Muddle a couple blueberries with a little ice.

Add 1 oz. vodka,

1 oz. Hendricks,

4 oz. Limeade.

No sweetener for me. You can add Agave if you like.

Add more ice, shake, serve. Perfect.

(makes two modest sized drinks, or one honkin' big one)

Swordfish Steaks with Dijon Butter Sauce

I've been trying to think of a way I could keep this food blog going, because I do really love it, but ever since I started my new company at the beginning of this year, it has just been SO busy that I barely have the energy at the end of the day to cook anything, much less cook something fancy, photograph it, and then write up a post about it. So, to match my new life of "home cooked fast food," my posts will from now on will probably just be pictures and ingredients for inspiration. No recipes. I know most of the people who read this can cook anyway, so for most of us (me anyway) we just like seeing what other people cook, just to get ideas for our own version of something similar. And maybe it will even somehow get me out of my own cooking funk. :)

I think I'll start with this easy swordfish dish.

I had a dish like this once at a place called Jazz de Opus in Portland in the 90's. That was back when they had a great chef. I think they're closed now... but anyway. They simply pan seared swordfish in butter & olive oil, seasoned with salt & pepper - then made a simple sauce to go over with butter, a little bit of stock, and dijon mustard. The combination of flavors go very well with swordfish. Remember to cook the fish medium-rare, as overcooked swordfish is tough as a boot.

POACHED GULF SHRIMP with GARLIC BUTTER FOR DIPPING

Gulf shrimp, poached (shell on) in water flavored with bay leaf, lime juice, red pepper flakes, salt and thyme.

Dip in lightly browned butter with a tiny bit of fresh garlic and some red pepper flake.

MASCARPONE MASHED POTATOES FLAVORED WITH FRESH RAMPS

My first post back after a LONG break had to be something easy. I've had total "cookers block" the last few months. I started a new business, and it's just been hectic. I rarely cook anymore because at the end of the day I'm too tired to deal with it. But I'm slowly getting back into things. I'm forcing myself because I'm sick of eating pork chops and roast beef.

So, first up - a side with a seasonal twist. Mashed potatoes with ramps! Ramps (Allium tricoccum) are those great oniony-garlicky things that have a unique and delicious flavor that is familiar, yet unique. Mine are flown in to me each year at this time, and I always try to make something new each year.

Because my 3 year old was going to be eating these, I diced the ramps pretty small. If it were for adults, I would have probably left them larger. Whatever your preference is.

Sautee in butter with a little salt & pepper.

Since I'm a busy mom - I didn't warm the milk and mascarpone in a pan.

We used the microwave :)

Add the ramps & butter to the milk, black pepper, a dash more salt to taste,

and then a drizzle of olive oil (makes me feel as if it's healthy now).

I prefer a ricer for my mashed potatoes. Not only is it easy, but you don't have to work the potatoes as much, which prevents them from getting gluey.

Turns out... I should have made a double batch. The bowl was drained instantly.

Q: Where can I buy ramps?

A: We get ours from Doug. :) You can e-mail him at wrn453(at)aol.com and he will gladly add you to his mailing list to remind you when it is ramp season, and you can order fresh ramps from him too! He also sells them here during season.