Sunday could not have been better. The food and family coupled with the perfect weather was another memory to hold near and dear. The food hit was the salty caramel cheesecake, a new invention of mine, using salty caramel sauce that Barefoot Contessa raved about on her blog. I bought it on line to try and intend to stock up on that. I have also made this new recipe, of three-bean (or more) salad with herbs, from Cook's Corner. The addition of fresh herbs such as rosemary and thyme and sweet corn cut closely from the cob so it nestles in squares in the salad add such color and spark--and, it is good the next day.
Caramel and salt. Yum
Chocolate is the ideal foil for salt – as is caramel – both are richly flavored and fill your mouth with the best tastes you can imagine. And a generous pinch of salt works to balance them out like nothing else can. Because all salt isn’t the same (nor are people’s tastes), it’s not always possible to tell people exactly how much salt should go into something. (David Lebovitz) But Trader Joe knows--buy some today and put it in your cheesecake recipe.
I will put the recipes and hopefully the suitcase picture on as soon as my computer allows it. Enjoy this glorious day.
Oh, I was about to cancel the sorority sister/dorm mates get together until I found out at least fifteen are planning to attend from all over the USA. (That's a lot considering our ages.) I thought only two or three signed up, but was informed late last night that twelve have responded and more are planning their busy lives around a visit for the day here at Many Branches. I haven't seem them for fifty odd years, so it will be fun. Life is good and it is FULL!
Recipe tested by Dispatch staff Three bean salad with herbs and fresh corn
Vegetarian recipe
Makes 6 to 8 servings
The addition of fresh herbs such as rosemary and thyme gives this standard bean salad a fresh flavor. And, even with the sugar in the dressing, it contains less sugar than most baked beans recipes.
1 can (15 ounces) cannellini or other white beans, drained
1 can (15 ounces) kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/2 red onion, finely chopped
1 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Salt and pepper
I also added corn off the cob, cut closely from the cob so it would be in squares of sorts.
Rinse all the beans. Drain well. Transfer to a large bowl. Add onion and herbs. Toss to combine.
Whisk vinegar and sugar in a medium bowl until sugar dissolves. Gradually whisk in oil. Add to bean mixture. Toss to coat. Season generously with salt and pepper.
Cover and refrigerate at least 4 hours or up to 3 days.
They are eating high on the hog (cow) this morning as I have 'come to' after the long busy week end and decided to send the crew off to work and school with left over steak, peppers, and onions in just a touch of wine sauce.
