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The Great Summer Mini-Skirt \ Recipe Extravaganza

It is, at long last, the final edition of our amazing summer recipe contest—with the winner, of this fabulous mini-skirt from Cape Madras, announced later today. (Really.) Much deliciousness to go around!

See part one, part two, one of our favorites, or the next recipe here.

From A.:

This recipe has been in my family for at least 50 years and, historically, can ONLY be made between Memorial and Labor days—thus making it a true ( and coolly retro ) summer recipe!

Thanks!
A.

Cucumbers in Cream Sauce

1 cucumber, sliced
1 Tbsp. diced onion
Salt and pepper, to taste

Mix the following and pour over cucumbers:

1/2 cup Miracle Whip
3 Tbsp. sugar
3 Tbsp. white vinegar
3 Tbsp. sour cream
a dash of garlic powder

Mix well. Best served slightly chilled.

The next recipe is here. Above: the Cape Madras mini-mini skirt, $88

Our Great Summer Recipe Compendium—Plus the Best of the Shopbop Sale

It's part two of our amazing summer recipe compendium! The rules—er, rule: Send us a recipe, and we'll pick someone randomly to win the adorable Cape Madras skirt above. (Part one, by the way, is here.)

Off we go, with the recipes, this one from C.—or see the next recipe here.

There is a restaurant here in SF called Millennium. It is unbelievable. It's a bit pricey for me so sometimes instead of sitting down for a full meal I like to sit at their bar and order a martini and the fried oyster mushrooms. These oyster mushrooms are delicious!! I found the recipe online a while ago and have made this a number of times now. I highly recommend it as a spring/summer appetizer. (Oyster mushrooms are in season now! Pick em up at your local farmers market!) This is also a vegan dish—I'm thinking it has got to be a whole lot healthier than real fried calamari.

Sesame-Crusted Oyster Mushroom Calamari with Toasted Sesame Carrot Salad

Carrot Salad
Assemble this salad first as it can easily sit aside in its flavors while the mushrooms are being prepared. For speed in the kitchen, plate the salad so that the fried mushrooms can be easily transfered over, and the dish finished in a snap.

Using one 6-7 inch carrot per 2 servings, grate the carrots into a large mixing bowl, using the small holes on a typical box cutter (what you grate cheese with). Snip over the carrots some green onion, and sprinkle a Tbs or so of toasted white sesame seeds and some black sesame seeds for color and contrast. Drizzle the salad with toasted sesame oil, a splash of rice wine vinegar and a sprinkle of soy sauce: just like a vineaigrette (1part vinegar:2 parts oil).

To assemble the dry coating for our mushrooms, mix together in a bowl:

    * 1/4 cup rice flour
    * 1/4 cup finely ground corn meal
    * 1/2 tsp smoked paprika
    * 1/4 tsp cayenne pepper
    * 1/2 tsp salt
    * 1 Tbs carefully toasted black sesame seeds

In a small sauce pan, bring 1 inch of canola oil up to heat. Have it hot enough to brown a chunk of white bread in 30 seconds.

To dredge the mushrooms, first dip them in a cup of soy milk to cover. Then transfer the mushrooms with a fork to the container of dry coating. Put the coated mushrooms in a metal strainer and tap the excess coating off .

Fry up the mushrooms in small batches till golden brown. Place clusters of the mushrooms onto the grated carrot salad and drizzle with a touch more of toasted sesame oil, and sprinkle with more black sesame seeds.

See the next recipe here. And above: Marc by Marc Jacobs bikini, was $178, now $89

The Great Summer Mini-Skirt \ Recipe Extravaganza: An Orange Smoothie

The last recipe for the day! From M.:

I hope you're thirsty. Instead of sodas, in addition to lemonade, we drink this orange smoothie lots.

1 cup milk
1 cup ice water
6 oz can of frozen OJ
buncha ice cubes (8-12)
1/4 teaspoon vanilla extract
1/8 cup sugar

pour into blender and blend for 2 minutes

yum. yum. yum.

That's it for now! Don't miss part one or two, if you're so inclined.

And finally: the cropped pants, $92

The Great Summer Mini-Skirt \ Recipe Extravaganza: Orange & Cucumber Salad

This recipe is from A.—or see the next one, here.

This is the most refreshing, lovely summer salad. We've served it at two dinner parties, and everybody raved about it. It's from Essentials of Classic Italian Cooking by Marcella Hazan. Oh, and it's about the easiest thing to make.

Orange & Cucumber Salad
1 cucumber
3 oranges
6 small red radishes
Fresh mint leaves
Salt
Extra virgin olive oil
Freshly squeezed juice of one lemon

1. If the cucumber is waxed or has a thick skin, peel it. If not, scrub under cold running water. Slice the cucumber into very thin disks and put them on a serving platter.
2. Peel the oranges, removing the pith as well as the skin. Cut the oranges into thin slices, pick out any seeds, and add to the platter with the cucumbers.
3. Cut off and discard leafy tops from the radishes, and wash the radishes in cold water. Without peeling, slice into thin disks and add to the platter.
4. Wash half a dozen small mint leaves, tear into 2 or 3 pieces each, and sprinkle over the oranges, cucumbers, and radishes.
5. Add salt, olive oil, and lemon juice. Toss thoroughly to coat well, and serve at once.

The next post is here—and above, bermuda shorts, $90

The Great Summer Mini-Skirt \ Recipe Extravaganza: Haloumi Cheese Salad

This recipe is from S.—or see the next one.

Hi, this is my favourite summer recipe: haloumi cheese salad.

3-4 tomatoes, chopped
2 spring onions, chopped
1-2 garlic cloves, chopped
1 chili, sliced
1 cup orzo/risoni pasta, boiled OR 6-7 small fresh summer potatoes
one bag of rucket
1 can of beans (red or borlotti)
1 cucumber
1/4 cup lightly roasted pine nuts
1/2 cup kalamata olives (or any type of olives you like)
1 haloumi cheese, sliced and fried until golden in olive oil
Lemon juice from one lemon, to squeeze over the salad
3-4 tablespoons of olive oil
sea salt and pepper

Mix and add the lemon juice, olive oil, salt and pepper. ENJOY!

Can we say we recently had fried haloumi cheese for the first time, and it is maybe the most delicious thing we have tasted in our entire life. Seriously. We cannot say enough about it.

The next recipe is here—and above, the Twenty One skirt, $88

The Great Summer Mini-Skirt \ Recipe Extravaganza: Beetastic Summer Salad!

This recipe is from D.—or see the next one.

I'm really bad at measurements, so I hope listing the ingredients in order of their abundance is good enough.

salad recipe (listed in order of abundance):
watercress
sliced cucumber
boiled beets, sliced
sliced fennel root
hearts of romaine
chèvre (crumble on top)
cilantro

dressing (in order of abundance):
olive oil (you probably want a 2/3 ratio of vinegar to oil)
rice wine vinegar (you can substitute with another vinegar if you prefer one that's not as sweet)
lemon juice
sesame oil
pepper
oregano
marjoram
paprika
ground mustard seed
salt

I put all of the ingredients into a mason jar and shake shake shake shake it.

Honestly, this looks delicious. The next recipe is here. And above, short-shorts, $88

The Great Summer Mini-Skirt \ Recipe Extravaganza: Spinach Dip

This recipe is from L.—or see the next one.

I’m sure there are better recipes out there that have less fat and sound less disgusting than this one, but trust me, my spinach dip is great. I’ve gotten good reviews. Also, because it’s summer, things should be easy, so all of my ingredients are approximations. You can add more or less if you need to and feel like a real chef.

1 package frozen chopped spinach
1 to 1.5 cups mayo (I use miracle whip!)
2 packages (or so) shredded cheese (I use the ones that have a mixture of Colby, Monterey jack and Cheddar
Optional: chopped, drained artichoke hearts. I used to make the recipe with them, but then forgot them one day and left them out. Recipe is still good.

Pre-heat oven to 350.
Defrost the spinach.
Mix the spinach with the mayo and 1.5 bags of shredded cheese. (With artichoke hearts, if you want to.)
Spread the mixture into a casserole bowl.
Sprinkle the remainder of the cheese on top of the mixture.
Melt the cheese and ingredients in the oven for about 20 minutes.

Voila! Dip! Serve with chips, crackers, pita bread, whatever. Easy.

We are very excited about this one. For the next recipe, click here, and above, the fun skirt, $88 

The Great Summer Mini-Skirt \ Recipe Extravaganza: Beverage

Our next recipe—a brief one, from M.:

1/3 fresh squeezed lemonade
2/3 sparkling water.
chilled.
super chilled.

sip.

For the next recipe, click here. And above: Pearl's dress, $126

Our Great Summer Recipe Compendium, Continued: Strawberry Shortcake-ish

The next recipe is from S. It's the last one for today, but don't miss part one!

My favorite summer recipe is a strawberry shortcake sorta thing with hot milk cake. I found the recipe on epicurious and it is le awesome!

Ingredients

Nonstick vegetable oil spray
2 extra-large eggs
2/3 cup plus 1/2 cup sugar
3/4 teaspoon vanilla extract, divided
1 cup plus 2 tablespoons self-rising flour
2/3 cup whole milk
5 tablespoons unsalted butter
1 pound large strawberries, hulled, thinly sliced lengthwise
1/2 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Preparation

Preheat oven to 425°F. Spray six 3/4-cup custard cups with nonstick spray. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in 1/2 teaspoon vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds. Divide batter among prepared cups. Place cups on rimmed baking sheet.

Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes. DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.

Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.

Remove warm or room-temperature cakes from cups and transfer to bowls. Cut off rounded top of each cake.

Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.

Above: We swear, we only buy premium denim during sales. Hudson jeans, were $176, now $123.20

Our Great Summer Recipe Compendium, Continued: Snow Pudding

The next recipe is from A.—or see the next one, here.

Don't let the name confuse you. This is an EXCELLENT chilled summer dessert!

Snow Pudding:

2 tablespoon unflavored gelatin
1/4 cup cold water
1 cup boiling water
1/2 cup lemon juice
1 cup sugar
3 egg whites

Soak gelatin in cold water, dissolve in boiling water. Add sugar and lemon juice. Stir until mixture thickens, then add to stiffly beaten egg whites. Beat until thick enough to stack- be sure the gelatin mixture doesn't settle to the bottom!!! (or as Mom says "Beat like h---!").

Refrigerate.

Custard Sauce
1 cup milk
3 egg yolks
3 tablespoon sugar
1/2 teaspoon vanilla
pinch salt

Scald milk in double boiler. Add sugar and salt to slightly beaten egg yolks. Combine 2 mixtures and continue cooking until custard coats spoon.

To serve: Spoon "snow" into individual serving dishes. Top with custard. Custard can be served warm or chilled.

See the next recipe here. Above: AG Adriano Goldschmied jeans, were $168, now $117.60

Our Great Summer Recipe Compendium: Berry Lemonade and Guacamole

The next recipe is from A.—or see the next one here.

I have a few fav. summer recipes. They are easy!

Berry Lemonade:
Put 1 Cup Frozen strawberries in a blender with 16 oz of organic lemonade. Perfect for a hot day. Blueberries, raspberries or a berry mixture can also be used.

Mexican Guacamole: learned this recipe in Puerto Vallarta, Mexico

2 medium avocado
1/4 yellow onion (cut into small pieces)
1 Roma tomato (cut into small pieces)
juice from 1/2 or 1 lime (to taste)
salt and pepper to taste
1/4 a cup of chopped fresh cilantro (to taste)

1.) Mash the avocado with a fork
2.) Mix in the onions, tomatoes, and half of the cilantro
3.) Add a little salt, pepper, and lime juice.
4.) See how it tastes, and keep adding more salt, pepper and lime juice until the guacamole tastes good to you.
5.) Throw the pit from the guacamole into the dip... the seed miraculously keeps the guacamole from turning brown.

See the next recipe here! And continuing with the best of the Shopbop sale, that's a Foley + Corinna dress, half off—was $495, now $247.50

Our Great Summer Recipe Compendium, Continued: Orange Tofu Triangles

The next recipe is from C.:

Dearest Bunnyshop,
Here is my summer recipe. It looks complicated, but is actually quite simple and it impresses people.

Orange Tofu Triangles

Black Sesame Seeds
Orange Zest
1 Cup (Fresh) Orange Juice
2 Tbs. Balsamic Vineger
1 Tbs. Soy Sauce
2 tbs. brown sugar
1/2 tbs five-spice powder
2 14-oz. packets firm tofu cut into triangles
2 Chopped Up Green Onions

1. Toast sesame seeds in a dry skillet for five minutes.
2. Simmer orange zest in boiling water for three minutes and drain.
3. Boil orange juice, sesame oil, vinegar, soy-sauce, brown sugar, and five spice. Add tofu and simmer for ten minutes. Garnish with the green onions, sesame seeds and orange zest.

Above: Malia Mills Pamela top, $135

Click here for the next recipe!

Our Great Summer Recipe Compendium, Continued: Grilled Thai Chicken Satay

The next summer recipe is from A., who says:

My Fave Summer Recipe - YUMMY!!!

We totally believe it. The recipe, or click here for the next one:

Grilled Thai Chicken Satay with Peanut Sauce

Ingredients for grilled chicken:

2 lbs. boneless, skinless chicken breasts, sliced into 1/2-inch strips
1/4 cup low-sodium soy sauce
1 Tbs. brown sugar
2 garlic cloves, minced
1 Tbs. fresh ginger, minced
2 green onions, minced
1/4 tsp. red chili flakes

Preparation for grilled chicken:

In a large bowl, combine soy sauce with the next five ingredients.
Blend well. Add sliced chicken, cover and refrigerate for two to three
hours. Remove from refrigerator and thread one chicken slice onto each
skewer. Grill over ash-white coals for three to four minutes on one
side and then about two minutes on the other side. Be careful not to
overcook chicken. Serve with Peanut Sauce on the side.

Ingredients for peanut sauce:

2 tsp. peanut oil
1/3 cup yellow onion, diced
2 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 Tbs. lime juice
1 Tbs. lemon juice
1 dash Tabasco sauce (more, if desired)
1 tsp. ground coriander
1/2 tsp. ground cumin
1 1/2 cups coconut milk
1 cup chunky peanut butter

Preparation for the peanut sauce:

Heat oil in a skillet over medium-high heat, add onion and garlic and
saute for three to four minutes or until onions are translucent. Stir
in remaining ingredients except peanut butter. Bring to a boil,
stirring constantly. Reduce heat to low and stir in peanut butter
until well blended. Serve warm. Serve as an appetizer with crisp
vegetables.

Other Materials:

30 bamboo skewers, soaked in water for 30 minutes

* Note: Chicken may be marinated, skewered and refrigerated the day
before. Grill just before the party.

Yield: 6 servings

At top: Brazil Havaianas, $18

Click here for the next recipe!

Our Great Summer Recipe Compendium, Continued: The G&T

The next recipe \ summer fashion idea is from S.:

Favorite summer outfit recipe:

Phillip Lim for Tatami sandals (above)

white ramie shorts from MNG/Mango

Navy silk reversible tank top from JNBY since 1994 (Chinese brand with crazy clothes)

and favorite summer drink recipe:

half tonic, half fresh-squeezed lemon juice
sugar syrup
gin

The next recipe is here!

 

Go, Eagles, While We Are At It

The Carl's Jr. ads where the two meatheads are talking—er, gurgling—through mouthfuls of cheesesteak? Er, Philly cheesesteaks? We're not sure if the ad is insulting East Coast cabbies in general or South Philly ones in particular but in either case we say: Fuck you, then.

And, for that matter, the Steak Escape, featuring cheesesteaks inspired by "old South Philly." Served, by the way, "on a warm, fresh-baked Grinder roll." That is not, we would like to say, how they are served at Pat's. The shit is making us homesick.

We write infrequently about food, and with good reason, since so much of what we enjoy eating is paid for, by the pound, at Whole Foods, or, alternately, is purchased in gummy form. We will say that Bill Buford's Heat is one of our favorite food books we've ever read, and not just because of all the details about Mario Batali doing loads of random drugs.