I should not even have to write this post, but considering the awful salads I have had that called themselves Cobb, I think it’s time to set the record straight.
How do I know this? I know it because I am old enough to have actually had a real Cobb Salad at the original Brown Derby in Hollywood when I was a little girl. You don’t forget things like that, especially when they are so good.
A real Cobb Salad is a chopped salad. What does chopped mean? It means small pieces, like the size of a pea. A lot of cooks think that a Cobb Salad is just a Chef’s Salad, but with specific ingredients. Well, it’s not – it’s a chopped salad, usually with bacon, blue cheese, egg, tomatoes, avocado, spring onions, and chicken all chopped up into little tiny pieces with a unobtrusive vinaigrette like the Original Brown Derby Dressing. Continue reading →
What!?! Katherine Hepburn? Yup, if you look around on the Internet, you will truly find this recipe attributed to Katherine Hepburn. No wonder Spencer Tracy loved her so much! Whether this is really true, like anything on the Internet, is open to debate, however, the lusciousness of these brownies in indisputable.
When you live in the Northern hemisphere, it gets hot in the summer. When you live in Los Angeles, even though were having a historically long drought, it gets humid, too. Hot and humid is uncomfortable to say the least, and one of the best ways to beat the heat is to have something icy.
I happened to have had a bunch of limes and some mint in my refrigerator, and a set of new Popsicle molds. Mojitas are fun, even without the liquor. So, I made these Popsicles for Spane and I. Let me tell you, they were great. If you decide to make these and want to use rum, please understand that alcohol has a much lower freezing temperature than water, so you will have to make sure that your freezer is capable and you leave them in for a sufficient amount of time, over night would probably be good.
Virgin Mojita Popsicles
Recipe Type: Dessert
Author: Adrienne Boswell
Juice of 3 limes
1 cup sugar
1 cup water
1 tablespoon mint, chopped
6 whole mint leaves
You will find it easier to juice the limes if you rub them on the counter first. Set the juice aside.
Put the min leaves into a pestle. Add two tablespoons of the sugar and crush the mint well with a mortar.
Put a mint leaf in each mold.
Bring the water and remaining sugar together to a boil. Boil until all the sugar is dissolved. Set aside.
Put the lime juice into a large measuring cup or other container with a spout. Add the sugar-water. Add the sugar mint and stir well to combine.
Pour into the molds, leaving a little head room for expansion. Place the tops of the molds on.
Carefully place the molds in a flat place in the freezer. Freeze for at least 5 hours, preferably overnight.
Run the mold under hot water for a few seconds to loosen.
You could add rum, but you would have to have a very cold freezer and would have to let them freeze for at least 24 hours.