Tuesday, July 31, 2012
This beautiful salad is fresh from the garden. I was given these picture perfect tomatoes and cucumbers from an avid home gardener. Just picked I knew that I wanted to serve these veggies right away very simply to savor all the wonderful fresh flavor. I just lined a dish with Romaine lettuce. So easy and so good! I chopped up two cucumbers and two tomatoes. Layered first the cucumbers then the tomatoes. Topped with half cup crumbed feta then sprinkle two tablespoon fresh chopped basil.
Serve lightly dressed with half cup olive oil mixed with fourth cup white wine vinegar. Add a pinch of salt and pepper. Just perfect!
Tuesday, July 24, 2012
How this dish came about is really funny. I bought some Garlic Scapes (the new food darlings) this week at my farm market not really knowing how I was going to cook this new to me root. Looking through my refrigerator pulling out a little of this, a little of that before I knew it I had the making for a tasty veggie pie!
1 pre-made refrigerator pie crust
All purpose flour for pie crust
1/4 cup olive oil
1/3 cup garlic scaps, about 6, chopped
1 bunch of scallions, thinly sliced, whites only
2 bunches broccolini or broccoli rabe
2 cups sliced mushrooms
1/4 ground pepper
8 ounces solf fresh goat cheese
8 ounces marscapone
1/2 cup heavy cream
1 tablespoon minced fresh basil
2 teaspoon minced fresh thyme
3 large eggs
Preeheat oven to 375F. Dust bottom of pie crust with flour and fit into pie plate. Crimp edges to form decorative rim.
Heat olive oil in medium skillet add garlic scaps and scallions saute for 5 minutes. Add brocollini and mushrooms; cook for another 5 minutes. Reserve 1/4 cup vegetables spooning remaining vegetables into pie crust.
Whisk goat cheese and next 4 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Sprinkle reserved vegetables on top.
Bake pie until edges of crust are golden brown and filing is set, 30-35 minutes. Let cool for 20 minutes, serve warm or at room temperature.
Monday, July 23, 2012
An easy and delicious summer salad that is just a little different take on a classic Cole Slaw. I just keep adding and adding more tasty ingredients to make this dish even better.
Sweet and Sour Oriental Cole Slaw
1 package(14 oz) Dole classic Cole Slaw
8 oz bean sprouts
1 bunch scallions, sliced thin
1 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1 can pineapple chunks in pineapple juice, drained reserve juice
1/2 cup olive oil
1/4 cup rice vinegar
1 package of Ramen Noodles Oriental Flavor
Combine Cole Slaw, sprouts, scallions, almonds, sesame seeds, and pineapple in large bowl.
Mix oil, vinegar, reserved pineapple juice and Ramen Noodle flavoring package in a small bowl.
Pour over Cole Slaw, tossing until coated. Crush ramen noodles until in small pieces; add to salad and toss again.
Very quick, easy and delicious. I get a quarter turkey breast sold by Shady Brook Farms which feeds 3-4 people.
I always soak my poultry for at least 6 hours in the refrigerator. I add to the water sea salt, one sliced lemon, bay leaf and whole peppercorns. Rinse and dry turkey breast. I then seperate the skin form the meat making a pocket. I slide three slices of lemon in the pocket, three fresh sage leaves, three fresh basil leaves and two cloves of chopped garlic. I rub just a little olive oil on the out side of the skin seasoning with pepper. Grill on low for about 1 1/4 to 1 1/2 hours until juices run clear. Start with bone side down and turn over a few time during grilling.
Sunday, July 8, 2012
6 eggs, separated
1 13/4 cup shifted all-purpose flour
1/2 teaspoon salt
1 1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 pints strawberries, washed and hulled
2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup currant jelly, melted
In a large electric mixer bowl let egg whites warm at room temperature for 1 hour. Sift four with salt. With mixer at high speed beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition. Beat until soft peaks form when beater is slowly raised.
Preheat oven to 350F. In a small mixer bowl at high speed and with the same beater, beat yolks until very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat 2 minutes.
At low speed gradually beat in flour mixture. Add lemon juice, 2 tablespoons water and the lemon peel, beating just to combine - 1 minute. With wire whisk, with an under-and-over motion, gently fold egg-yolk mixture into egg whites just to blend. Pour batter batter into an ungreased 10-by-4-inch tube pan: bake 40 minutes or until top springs back when gently pressed with fingertip. Invert pan, let cake cool completely about 1 hour.
With spatula, carefully loosen cake from pan; remove cake. Divide cake into thirds with toothpicks. With these as a guide, split cake into three layers, using a long bladed serrated knife. Place bottom layer, cut side up, on cake dish. Slice 1 pint of strawberries. In a medium bowl, beat cream with confectioners' sugar; add vanilla.
Spread bottom layer with 3/4 cup cream and half of slice strawberries. Repeat with second layer. Top with the last layer, cut side down. Frost top and side with rest of whipped cream; toss 1 pint strawberries with jelly. Arrange on the cake.
Refrigerate 1 hour. Serves 12
Saturday, July 7, 2012
Warning Warning, this is not a low calorie salad. With that being said every once in a while you have to eat something sinfully rich, high in calories and just plain yummy! Those of you who know me know that I do hot yoga three times a week, run 15-20 miles per week, weight train, boot camp and I love to work in my garden, hard. So it's not like I am a couch potato, stuffing my face with chocolates! Every so often I love to each something that's totally fattening without any guilt or fear. I just plain savory the dish and move on. Oh, don't forget it is about portion control too, I just eat a little. This Three Cheese Mac and Cheese Salad I serve in the summer with other salads that are more healthy, lower in fat and calories giving my guest the option. I must again warn that this salad is additive. When I mentioned to my daughter another yogi and runner that I was going to blog this salad she said oh I remember that salad very well!
1 box of elbow macaroni
3 tablespoons olive oil
2 cups shredded cheddar cheese
5 ounces crumbled goat cheese
1 cup grated Parmesan cheese
1 cup mayonnaise ( I like mayonnaise made with olive oil)
1/2 cup milk (regular or low fat)
2 tablespoon dry mustard
1 bunch scallions, chopped, just the white part
1 cup celery chopped
1/4 teaspoon black pepper
three hard boiled eggs, sliced in half
Cook macaroni according to package instructions. Drain macaroni and place immediately in a large bowl. Toss with olive oil. Add three cheese one at time, stirring to combine after each addition. Continue to stir until cheeses are melted and mixed. In a small bowl combine mayonnaise, milk and dry mustard. Pour on cheese and macaroni thoroughly combining. Add scallions, celery and pepper. Stir until evenly mixed. Place eggs on top of macaroni and sprinkle with paprika.
Chill until ready to serve. This is great to make a day head with the flavors intensifying as the salad chills.
You all know that I love to cook and through parties. This past weekend I had a wonderful birthday barbecue for my twins. I couldn't stop cooking especially baking. I made this Simply Fabulous All American Blueberry Pie especially for my son Chad. So good plain or add a scoop of vanilla ice cream. I just love to make pies, all kinds!
Fabulous All American Blueberry Pie
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/3 cup sweet butter (love my Cabot!)
7 tablespoons cold water
6 cups blueberries, rinsed and picked over
1/2 cup packed dark brown sugar
4 1/2 tablespoons cornstarch
3/4 teaspoon ground allspice
1 tablespoon sweet butter, cut into small pieces
1 egg yolk
1 teaspoon whipping cream
In a large bowl combine flour, sugar and salt. With a pastry blender cut in shortening and butter until mixture resembles coarse corn meal. Sprinkle water over the top and work mixture together with pastry blender or fingers until it comes together to form a ball. Shape dough into ball, wrap in plastic and let rest at room temperature for 1 hour.
Filling: Place rack in lower third of oven. Preheat oven to 425 F. (I like to put a piece of aluminum foil down or a baking pan on the bottom of the oven to catch any drips and keep my oven clean.) Place blueberries in large mixing bowl. In a smaller bowl combine the remaining ingredients except butter. Add dry ingredients to blueberries and gently toss.
Divide pastry in half. On a floured surface roll one of the pastry halves into a 12 inch round. Fit into 10 inch pie plate, letting the pastry hang over edge. Fill with blueberry mixture. Dot with butter. On a floured surface roll out remaining dough to 12 inch round. Place over pie. Seal edges and crimp to form decorative rim.
Glaze: In a small bowl whisk egg yolk and cream. Brush top of pie with glaze. Cut vents into pie top. You can use mini cookie cutters for a more decorative top.
Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed. Cool on rack