Kane’s Cuisine: Frozen Tequila Collins

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – Last night I was overserved…in my own home, if you can believe it!

There are times when even *I* don’t feel like cooking. So, when we had friends over on Saturday, we ordered pizza and I made a batch of these.

Joke’s on me because I’m hosting again tonight and now I need to drag my hungover ass to Eastern Market for tomatoes.

Recipe adapted from Rebekah Peppler’s frozen Tom Collins via NYT Cooking. (I used tequila only because that’s what I had on hand.)

By the way, how cool are these lowball glasses? You can buy them here.

Kane’s Cuisine: Raspberry lavender clafoutis à la mode

Kane’s Cuisine: Raspberry lavender clafoutis à la mode

Kane’s Cuisine: Julia Moskin’s gazpacho

Kane’s Cuisine: Ribeye with red wine pan sauce

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – Last week, the government told us they had recovered biological material of non-human origin from unidentified anomalous phenomena, f.k.a. UFOs.

And we…mostly didn’t care.

Perhaps it’s partly because we must concern ourselves with people like RFK Jr. who belong in the ash heap of history but instead are making their conspiracy theories our collective problem.

Or maybe it’s the weather.

For any extraterrestrials reading, don’t bother with any close encounters unless it’s to beam us away from this boiling rock. Not all of us, though. Let the politicians who deny climate change stay on the planet they helped ruin.

Today I’m making raspberry lavender clafoutis, served à la mode bien sûr!

Raspberries are in season from June to August, one of the only good things about the midsummer heat. So pick (or pick up) a few cups, preheat the oven (I know, I’m sorry), and let’s get started.

Recipe adapted from Melissa Clark’s “Dinner in French: My Recipes by Way of France”

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – “Our ‘Best Gazpacho,’” Julia Moskin proclaimed last month in The New York Times, “Is a Five-Star Reader Favorite to Sip All Summer.”

When it comes to food, the Times has never steered me wrong. Everyone who cooks or bakes should subscribe to NYT Cooking.

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – Here again I must plug my favorite DC butcher, Canales Quality Meats. Thank you, guys, for supplying these GORGEOUS ribeye steaks, along with the guanciale, pancetta, and bone-in center-cut pork chops that I bought this week alone.

My new house is a few metro stops away from Eastern Market, which means I now see my meat purveyors more than I see my actual friends and you know what? No complaints.

I am one of those people who never needs to be reminded about self-care. I don’t need a good reason to buy a pair of Gucci pool slides and the most expensive cut of meat available on the same day, just because it’s hot.

Nevertheless, tonight’s dinner felt really special. Romantic, even.

A huge thanks to my sensei Brody Levesque for the recipe, lightly adapted below. Chef’s kiss.

*Note: I cooked three whole steaks, which is a lot of meat, but we had a few people over for dinner. Scale this recipe up or down according to your wants and needs.

Slice and serve steak with pan sauce, Sam Sifton’s baked potatoes (recipe here), and green beans cooked in butter and topped with flaky sea salt.

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – Our corporate overlords at Google and Meta have shoved so much Barbie film-related content down my throat that I’m liable to puke at any moment.

So much so that I wondered if I could link this week’s dessert to Mattel’s most famous fashion doll. The last thing the world needs is another Barbie promotion, though.

Are you going to see the movie? Sound off in the comments. Just kidding, we don’t have a comments section here. Your cooking columnist is much too insecure and sensitive to criticism.

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – Here’s yet another simple and delicious dessert from Alison Roman’s “Sweet Enough.” Don’t sleep on this one.

Let pie cool, and then refrigerate until totally chilled, at least an hour. Top with a thin layer of sour cream and fruit before serving

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects

WASHINGTON – Looking for an easy summertime appetizer? How about cherry ricotta toast with prosciutto and mint? Doesn’t that sound like something they would serve at Chez Panisse?

An amuse bouche should take as much time to make as it does to eat, relative to the main course. In other words, I don’t want to be spending too much time on it. But to forego the app is to risk having nothing for your guests to eat if dinner takes longer than anticipated (which it always seems to do, in my case).

I also don’t want anything too heavy. Lookin’ at you, mozzarella sticks. Whose idea was it to bread and deep-fry blocks of cheese for dipping in marinara sauce? Sir, that’s not a snack that’s a damn pizza.

Top with ricotta, pitted and quartered cherries, torn prosciutto, thinly sliced mint leaves, drizzled olive oil, and flaky sea salt

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Summer fruit = summer desserts. Let me just say this watermelon sherbet is both the easiest dessert I’ve ever made and one of my most-complimented.

…which doesn’t make me feel great about the considerably greater effort I’ve put into pies, galettes, cakes, and all manner of other sweet things that I’ve served to my guests over the years.

Also on the menu today is Alison Roman’s old fashioned strawberry cake, from her desserts cookbook “Sweet Enough”

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Happy Pride! In honor of that time Antoni Porowski taught a straight man how to make guacamole, allow me to show you how to make a fruit salad with essentially the same flavor profile.

I’m sorry but he’s so hot. “No, I don’t know how to pit an avocado. Can you show me again?”

Screen shot/Instagram

Anyway, I served this salad to my mom last weekend when she came to visit, along with Molly Baz’s spicy coconut marinated grilled chicken thighs (recipe here) and rice cooked in coconut milk. An excellent summer lunch.

You’ll need:

Chilling the onion ensures you have the raw onion flavor with a bit less of the bite. Together with the creamy avocado, tangy citrus, and fresh cilantro, it’s like eating guacamole.

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – I realize it’s Pride Month and also that it’s very hot outside. Sometime soon, I will be giving you summer salads with fruit, coconut-lime-cilantro marinades, and other more seasonally appropriate fare.

Last week, however, my husband requested an apple pie. And if I’m smushing butter into flour to make a pie dough, waiting 8 hours for it to cool, and going on a hunt for my springform pan, sorry but that’s going to be a food column.

Which also means Dan needed to photograph it before digging in. It was really good, y’all.

LA Blade White House correspondent Christopher Kane shares his love and passion of cooking writing in his weekly column

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The LA Blade’s intrepid Washington D.C.-based White House correspondent snarks his way through another delicious weekly recipe while dishing tea on other subjects…

WASHINGTON – Presented with a beautiful crop of perfectly in-season cherry tomatoes at a farmer’s market or well stocked grocery store, have you ever gone a bit overboard?

Maybe you had some vague plans for how you would use them that never came to pass. Or maybe you were just hungry. Happens to the best of us.

This recipe is the gastronomical equivalent of turning surplus cherry tomatoes into rubellites on an 18k gold Cartier necklace.

You’ll never use red sauce from a jar again. Not that I ever would. “I’d rather smoke crack than eat cheese from a tin” – Gwyneth Paltrow. Same energy in this column every week lmao

Lightly adapted from “Cook This Book” by Molly Baz:

Serve with more parm sprinkled on top and more fresh basil

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