Kara and Marni Powers are twin sisters cooking, dining and blogging their way through Boston and beyond. Five years ago, they started Twin Tastes, a fabulous food and entertaining blog. The twin sisters see the act of cooking and entertaining as a form of creative expression, an art that encourages the mixing of flavors, spices, techniques and stories.
Their interest in cooking dates back to their Greek grandmother’s open-arms approach, letting them taste her delicious creations like her famous spanakopita. This fascination with food and culture continued during their travels abroad in Europe where they experienced firsthand the limitlessness of cooking. Kara and Marni’s collaboration flourished in their shared, tiny North End, Boston kitchen and continues in their respective locations today…
Kara and Marni are excited to share their favorite easy-entertaining recipes with the Peachy community.
Cucumber Mint Gimlet
As an ode to the past few months of summer sun and fun, I am toasting with a cool, minty frozen cocktail.
Makes 1 cocktail
3-inch slice of English cucumber, peeled, and chunked, plus 1 sliced round for garnish
7 mint leaves
1 ounce simple syrup
Juice of 1 lime
1 1/2 ounces gin (I use Hendrick’s)
1 cup ice cubes
Add all the ingredients to a blender. Blend on medium speed until slushy and smooth. Pour into your favorite cocktail glass and top with the cucumber round.
While I have my go-to recipe from Madrid (recipe here), Bon Appétit’s August 2017 issue inspired me to feature a different color palette – green! I blended refreshing cucumber, biting garlic, and an array of herbs and greens for a spicy, cooling soup.
2 large cucumbers, peeled and roughly chopped
1 clove garlic, roughly chopped
2 cups arugula
1/3 cup fresh mint leaves
1/3 cup fresh parsley leaves
1/3 cup fresh basil leaves
3 tablespoons red wine vinegar
3 tablespoons water
1 teaspoon salt
1/2 teaspoon black pepper
2/3 cup extra virgin olive oil
In a blender, combine the cucumber, garlic, arugula, mint, parsley, basil, red wine vinegar, water, salt and pepper until almost smooth. While the blender is running on low, stream in the extra virgin olive oil until well blended. Let chill in the refrigerator for a few hours or overnight to allow the flavors to meld. Season with additional salt and pepper if needed and serve.
Skillet Street Corn Salad
This sunny side dish is a spirited take on a summer classic. Feel free to make this side ahead of time – it’s super flavorful served chilled or at room temp!
4 ears of corn, kernels removed (about 4 cups)
3 tablespoons canola oil
2 garlic cloves, minced
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/3 cup fresh basil, chopped
1/3 cup fresh cilantro, chopped
4 ounces crumbled feta
1/8 teaspoon chili powder
Salt and pepper throughout
Place a cast iron or nonstick pan over a medium-hot fire in a charcoal grill or medium-high stove top. Pour in the canola oil. Once the canola oil is shimmering, add the corn kernels. Toss the pan every now and then, allowing the kernels to char all over, about 8 minutes. When the kernels are just about ready, throw in the minced garlic, salt and pepper, and sauté for 1 minute longer. Pour the corn kernels into a salad bowl. Add the mayonnaise, lime juice, basil, cilantro, feta, chili powder, salt and pepper and toss to combine.