Wednesday, July 23, 2014

It's Pesto time!

Oh yeah, I do love a good pesto. A friend of mine belongs to a farm where you do some work and you get to share in the bounty and boy did she share some basil! So I made a refreshing pasta the other night with some fresh steamed green beans and then a few chopped tomatoes tossed in at the last min to lighten it up. Bring on the basil!!

Sunday, July 20, 2014

My new favorite snack

Or breakfast, or lunch... The other week I made a seeded loaf of bread with flax, sunflower and pumpkin seeds and toasted it was THE perfect plate for some fresh sliced avocados. Topped with a little salt and Gomasio - that is toasted seaweed with sesame seeds that I get from our local farmer's market. Shed does them with some sliced radish slices which is nice too, I just never have any of those on hand - but always avocados!

Thursday, July 17, 2014

Cherry Almond Clafoutis OMG

Actually- Holy Mother of God - this was amazing! Sorry if that offends but it was truly delicious. And Good Food is my only religion ; )

Creamy pudding like but cakey too - and I had a large handful of those light colored cherries called Rainier and it was so pretty with a dash of powdered sugar on top. The recipe was from Food and Wine and I did use only about 1/2 cup of sugar as opposed to the cup they called for. Make it while those elusive cherries are still around. Although some peach slices would work I bet!

Sunday, July 6, 2014

It's all about the leftovers

Last night Rich grilled a little 3 bone in pork roast - like chops but in a roast - we only ate a couple slices and then today it just seemed a bit dry to serve as a "leftover". I lightbulb went off and I had the brilliant idea (it was!) to chop it up and put in a pan with some BBQ sauce and some water and let it cook for about 1/2 an hour on low to get the sauce absorbed and tenderize it a bit. Then I ran to the store for these adorable brioche mini buns - toasted them and spread with a little mayo, bread n butter pickles on the side with some carrots and a green onion dip - hello fantastic leftover makeover! 




Wednesday, July 2, 2014

Leftover Frittata - make a sandwich!

I love farm fresh eggs - you just can't beat the taste and the color - yellow amazingness! I made a frittata for breakfast the other day and had a few slices leftover so to make it a little more interesting I warmed it up, toasted some bread and spread on a little mayo and voila - lunch is served! As Richard's grandmother used to say "Cold chicken in the fridge is like $ in the bank. " Or in this case cold frittata! Don't throw those leftovers out - just reinvent them the next day - that way you don't even feel like you are eating the same meal.

This frittata had chopped boiled potatoes and asparagus. But I'm thinking about doing a plain one this weekend with just some pesto stirred in... maybe my sandwich the next day will have some sliced tomatoes too....

Sunday, June 29, 2014

Good Plain Scone

Scones can be pretty tasteless, dry and boring. But I have to say these were yummy! I personally hate raisins so a plain scone can sometimes be hard to find - not to mention a good one. These were the ticket - plain like they were or with a dollop of my lemon curd or cut in half and use as a base for strawberry shortcake - love how versatile these are! With my leftover ones I just lightly toasted to freshen up.
Crunchy Scone and Creamy Lemon Curd
Plain Scones makes 8

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter cubed and cold
1 cup heavy cream
another tablespoon cream for the tops
couple teaspoons turbinado sugar

In a food processor pulse the dry ingredients for a few turns then drop in the butter cubes and pulse until it looks like cornmeal then transfer to a bowl and add the cream stir until dough begins to form then turn out onto floured counter and knead until it forms a ball. Press the dough into a 9 inch cake pan  to create a round form then turn out onto a piece of parchment paper. Cut into 8 pieces then separate a bit then brush with the extra cream and sprinkle on top the turbinado sugar. Bake at 450 degrees until lightly golden browned on top or about 14 min. Let cool.

Variations

Add 1/4 cup chopped crystallized ginger and 1/2 cup mini chocolate chips

Add zest of one orange and 1/2 cup dried cranberries and 1/2 cup chopped almonds (or walnuts or pecans - use what you have on hand)

Also can be frozen unbaked -separate the scones and put in freezer bag. When ready to bake don't defrost just bake 20-25 min. 

Post Note: lemon curd was made by my friend Caroline and me and it was delicious! Will try to post recipe next time we do it - Caroline bring more lemons!!
Post Post note: Scones were made for my niece Cassie - who said they were the best she ever had : )

Thursday, June 26, 2014

Fancy yet easy Squash blossoms.

I really can't believe I've never posted this before - or maybe I just couldn't find it. Anyway squash blossoms are out at the farmer's market right now so it's time for a impressive, delicious appetizer that's easy too. Don't be intimidated by them! You can do all sorts of stuffed fancy ones but I like the plain ones too. Basically get your fresh blossoms and gently reach down into it with 2 fingers to pull off the stamen at the bottom. Next get 2 wide bowls and in one beat an egg with a little splash of water and in the other put about 3/4 cup of flour and 1/4 teaspoon salt and some pepper. Dip each flower into the egg then dredge in the flour shaking off the excess. In a large sauté pan heat a small layer of oil - I used vegetable but you could use a light olive oil. Lay the flowers in, but don't crowd them. Let fry a couple min on each side or until lightly browned  then remove to a paper towel lined plate and sprinkle with maldon sea salt and eat while hot and crispy. Now that's impressive. 




This same night I made my McAllister Potatoes - browned with bacon bites and caramelized onions - OMG so good with these lovely purple potatoes. Don't forget to make the sauce - it's all about the sauce baby. Well, that and the bacon. And the caramelized onions ; )