Make Them Stop !

Remember when I whined about the lack of tomatoes? Now I am whining about my tongue being sore from eating too many tomatoes.  They keep rolling in and I have a big crock pot of tomatoes and all that goes with them simmering away all day, every day. The freezers are getting full, but the Cincinnati Lechlers are coming to relieve me of some of that in less than two weeks.  They will all have to promise to carry away the soups that Andy's garden has garnered. The neighbors are hiding from us because we insist they carry away tomatoes before they leave, so we are not getting too many visitors--even the workers are skittish about coming to work for fear of tomato fever. I cannot believe the summer is over and all that it lacked was sufficient corn on the cob to keep me happy. Any way, I am busy with the holiday plans for the end of the warm months.  Labor day is the last party before the pool is closed the first week of October.  We always start off with a variety of soups, salads and casseroles because everyone is the hungriest when they first arrive after the drive up here.  Then around 6:00 we will have a nice surprise. (But count on tomatoes being a large part of it.)  I hope they are in the card playing, swimming, and tennis moods as the days of fall greet us with hopefully cooler weather...but not too cool, please.

                                                   

Every Saturday Andy goes to stand in line at the outdoor market for peaches. The peach lady is getting suspicious about what he is doing with so much of that particular fruit. We have a lot of fruit eaters in this family and they like peaches in every single form that I have tried on them. However, that will be ending ,too, before long. I hope I can get them right before the party to make a big peach cobbler and also to put fresh peaches in the trifle as well.

              Ham and bean soup--party soup.                           

George and Daniel will be coming up the day before the party because Andy has given them the first football tickets of the season. (He has found and approved of the seats and has declared them excellent.) I think this is Andy's favorite time of year although the beach house vacations are right up there too.

Matt with be graduating from The Ohio State University early in December and plans are afoot for a job in Japan.  With two degrees under his belt we will be eager to send him on his way to a bright, professional future.

Recipe Girl is worth looking into~ RecipeGirl.com

I try to search the web for good recipes for you all to try because I know many of you are very busy and now I am not so busy.  I have several to cook for and am happy to do it, but I don't want to cook the same thing over and over. Hence the search and seize. ( I try to make sure I give the courtesy source and the photo credits.) I ran onto RecipeGirl.com today and have just started plumbing this rich resource.  I have two recipes to try from just a brief visit to this site.  The brownies were named Basement Brownies but I have changed that to something that makes more sense instead of going into the story of how it got its name.  They look easy and luscious and if you don't want to make your own carmel sauce, the jarred kind works too and is much easier.

Note: TV's Food Truck Race starts Sunday night at 10:00. Nate and I'll be watching. Three local guys from Westerville will be selling pizza from their truck.  They had been in business for years in Westerville until their building burned down and they have been hoping to meet the public and share their pizza pies since that unfortunate experience.  So we wish these older guys luck in a race that is arduous for them, but fun for us to watch.  If they win they get to keep the new truck AND they get $50,000.  The race starts in California, but I think the closest they get to Columbus is Cleveland. The race ends at a light house in Maine.

Carmel Brownies

Yield: 16 to 20 brownies

Prep Time: 20 min

Cook Time: 28 min

Ingredients:

50 to 60 caramels, unwrapped (or a jar of carmel sauce)
One box German Chocolate Cake Mix (I used 15.25 ounce box)
1 cup evaporated milk, divided
3/4 cup (1 1/2 sticks) salted butter, melted
One 12 ounce package semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9x9-inch pan.
2. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth.
3. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined.
4. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely.
5. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up. (From recipe girl)

Double Berry Puff Pancake

Yield: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

4 large eggs
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping

Directions:

1. Preheat the oven to 400 degrees F.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

Source: RecipeGirl.com (Adapted from Martha Stewart's Blueberry Dutch Pancakes) Must give Martha a plug--don't want to make he mad!

                Ahhh, Leon's in Paris, how I miss your moules-frites.

                              After a full day of antique shopping in Paris I would fall out the bus door right into Leon's for this wonderful dish that they perfected every day, followed by a small rum baba.

In the case of corn ~

Note: In case there is no corn, look what is also splendid--cucumber salad.


If corn comes back from where it has been hiding, I want to try this recipe from Cook's Corner.  Today, Wednesday, this was the one recipe that caught my eye.  I know how much the family likes corn, so I think this recipe would be a good one to try on a crowd--say Labor Day...if there is corn. Here it is and it is straight from the newspaper called The Columbus Dispatch:

Enlarge Image

Neal C. Lauron | DISPATCH; food styling by Robin Davis

Baked Corn Pudding Souffle

Recipe tested by Dispatch staff
Vegetarian recipe
Makes 6
This is a luscious way to use fresh local sweet corn, a cross between a pudding and a souffle, based on a recipe from Fine Cooking magazine. They’re excellent to make ahead. Just unmold onto a baking sheet with a rim. Refrigerate up to a day. Drizzle with heavy cream. Heat in a 400-degree oven until heated through and slightly repuffed, about 10 minutes.
1 cup milk
2 cups fresh corn kernels (from about 3 ears)
1/4 cup unsalted butter plus more for ramekins
1/4 cup flour
3 large eggs, separated
1 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh chives
Combine milk and 1 1/4 cups corn kernels in a blender. Puree. Strain through a medium sieve, pushing through as much pulp as possible.
In a heavy saucepan, melt 1/4 cup butter over low heat. Add flour. Cook, stirring constantly. Slowly whisk in corn puree. Cook, stirring, until thickened, about 3 to 5 minutes. Pour into a large bowl. Cool to room temperature.
Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins.
Stir egg yolks into cooled corn mixture. Stir in remaining 3/4 cup corn kernels, salt, pepper and chives.
Using a mixer with clean, dry beaters, beat the egg whites to soft peaks. Stir half of the whites into the corn mixture to lighten. Gently fold in remaining beaten whites. Divide batter among ramekins.
Arrange ramekins in a baking dish. Add enough water to baking dish to come halfway up the sides of ramekins. Bake until puffed and golden brown, about 30 minutes.
Serve.

Not much has happened this week except I have blood poisoning from an injury. My right hand and arm are swollen with red streaks and I tell you it takes a toll on the body. I am on the proper medication, so I guess I will live, but if I don't, you'll know why. LOL

I can't believe it is the 8th of August.  Where has this hot summer gone?  The grass is a dull thing to see, but the other foliage is lush thanks to Andy and Nate's daily watering. I am inundated with tomatoes and make a 'batch' of something- something every day.  Truth be told, it is wearing on me.  I love them but stop, stop. Also, each Saturday Andy (and now Nate) bring home a big basket of peaches and they disappear and the bowl and oven wait for the next siege and bounty. They are eaten as is or in cobbler.    We are lucky to have it all and I am thankful, actually.

David Lebovitz does the peach short cake, but I do the cobbler. This is his rendition of the way to enjoy peaches.

It's Just Wrong.

                                            I've been busy this morning with summer's bounty from the outdoor markets today.

Note: Nate got 7 stitches at Riverside Hospital and they charged $3500. and he didn't even see a doctor! That's just WRONG !  
       
There are recipes that set my teeth on edge and one appeared in Cook's Corner this morning
called watermelon gazpacho. UGH! Every year Nate looks forward to traditional gazpacho as Andy's tomatoes pour into the kitchen along with his (Nate's) peppers. This year Nate has been pepper and morning glory man. His peppers have been prolific and his morning glories are now covering the pergola with foliage and will provide beauty and shade for our Labor Day party. But, getting back to the watermelon gazpacho...can you imagine pairing red bell peppers, watermelon, mint, cucumber, vinegar, onion, olive oil and salt? I don't know, it just seems wrong to me...kind of like the combination of chicken and waffles.
                                                           

Grilled-Vegetable Gazpacho

Gazpacho with Grilled Seafood

We have made traditional gazpacho and since I don't use a recipe and it is different every year, that is adventure enough for our family.  I have discovered this season that our gazpacho makes wonderful bloody Mary's and other drinks that feature tomatoes.  So prepare yourselves, Cincinnati, it's gazpacho in many forms this Labor Day.

This year the gazpacho is really beautiful but alas my camera is gone.  I took it to Cincinnati and never took it out of my purse, so it is here some place, but I can't find it. So you will just have to imagine its haughty loveliness. (These pictures are from Food and Wine.)

Here is something so right--Murray's cheese is coming to Columbus.  It is opening in three Kroger stores.  One thing I miss about Paris are the cheese shops and now in three locations (so far) we will get to buy and to learn about hundreds of fine cheeses in these antipasti bars which will feature not only cheese but crackers, olives, vinegars, prosciutto, salami...a full antipasti bar. Murray, a well-respected cheese shop in Greenwich Village of New York, with another location at Grand Central Terminal will set up Aug. 12 in the Kroger Marketplace at 7625 Sawmill Rd. and 7100 Hospital Dr. in Dublin on Sept. 2, and, 150 W. Sycamore St. in the Brewery District on Sept. 23. None near us, but we can drive.

Another positive is On August 19th the Food Truck Race returns to TV. Yea!  In our minds we are popping popcorn as I write in preparation for this family-watching event! The prize this year is the winner gets to keep the brand new $100,000 food truck.

It's August 1st--where has the summer gone? I hope it was a good one for all of you.


                               

Iced Banana Bread

                                                               

I've changed this simple recipe so much that I can't remember where I got it in the first place.  On the Internet for sure...but where?  The day I gazed at the over ripe bananas and they looked back with an accusatory stare, I figured I had to find a way to use this weekly occurrence of bananas going bad. I found this simple recipe that could be done without getting the mixer involved and I tried it.  It was, of course, very easy and it was as good as most banana breads that I had tried, but yesterday I did some things to the recipe that rendered it special.  You know how you can slice into a bread or a cake and it kind of ripples in a silken ribbon and you bring it to your mouth and awareness of exactness dances on your tongue?? That's what happened.  (The same is true of Solo's poppy seed cake recipe from the can--perfection.)  Maybe it was just the exact ripeness of the bananas, maybe it was the Pecans from Sam's that Pam gave me, I don't know.  It was just right.

The recipe as it appeared on the Internet first and my additions next.

3or 4 ripe bananas, smashed
I had six bananas and I put all six in the mixer bowl along with a cup of whole pecans and turned on the mixer and let these two items go until the result was as smooth as it could get. (About as long as it takes to feed three dogs rice and chicken for breakfast.)
1/3 cup of melted butter, cooled
Just add it right in
1 cup sugar (can easily do with only 3/4 cup)
just add it in
1 egg, beaten
just add it right in along with
 l teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
Mix then add
1 1/2 cups of all-purpose flour
add it in and mix just a little and then take the bowl and finish it with a spatula, mixing just enough to blend.
Butter a loaf pan and pour in this goodness.  Bake in a 350 oven for an hour--but that is too long for my ovens, one of which is a convection--so about 50 minutes in a convection.  You just have to test it and keep an eye on it the first time to judge the amount of time.  An hour seems like too much time to me.
Take it out when done and cool completely.
While it is cooling make a cream cheese icing.  This recipe did not call for any icing at all, but I remember a banana bread that one of my student's parents brought to school for a bake sale and everyone wanted that loaf.  It had icing, so that is what I did. A little powered sugar, a little soft butter, a little milk and 4 ounces of cream cheese, mix and slather on top of the loaf that has cooled. The end!

This is Wednesday, so Cook's Corner came today. My former cooking teacher Betty Rosbottom's new book came out and some of her recipes were featured today.  She seems to be doing a Sunday series: Sunday Soups then Sunday Roasts  and now Sunday Brunch has appeared. Sunday Casseroles is next which should be out fairly soon because she has wanted to do that one for years and now seems to be the right time. I am not good at breakfasts, I can't seem to get everything out at the same time. So I may pass on this one and take a look at the casserole book.  Anyway, she is a good qualified cook and a good writer, so you may want to scan the publication. Betty also has a blog (www.bettyrosbottom.blogspot.com) and a website (www.bettyrosbottom.com)

Magazines ~ No wonder they are folding.

I collect magazines from my hairdresser and nail person to give to my sister-in-law who reads them cover to cover and then she passes them on..  Now I've discovered that reading them cover to cover takes about 10 minutes.  I glanced at an old copy of Ladies' Home Journal which is very small now days and totally useless since 84 pages out of the 124 total are ADS ! Now who buys subscriptions for ads? I also discovered that these service people are sent these magazines free of charge and they don't even have to ask for them.  Every week or every month they pour into the hair salons, barber shops, and nail concerns for people to thumb and seek--seeking an actual article with some meat in it, good luck with that?  Honestly, what is this world coming to? Oh, and another thing, I pick up a magazines, any magazine (so far) and stuff drifts out like dandruff.  I'm covered with ads, I stand and I am in a puddle of inserts that don't stay in--is there nothing about magazines that one can depend on now days--and why am I just finding this out?

Okay, I'm over my snit.  Here is something to make us all feel better.  Twice baked potatoes without the 'jackets'.

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Ingredients:

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

---

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Comfort me with potatoes.

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated Parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

I am making these right this minute.

Ingredients

• For the sauce:
• 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
• 1 1/2 c. brown sugar
• 1 Tbsp. water
• For the Sticky Fingers:
• 1 c. oil
• 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

• Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
• That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
• In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
• Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
• *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

The site below has some really good recipes.  It's a family thing, which is what I like.

http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and-2.html

The comfort of family~

Saturday we were invited to Cincinnati for a last graduation party of the season. That particular branch of the family had attended fifteen graduation parties already and they decided to have their party late in the season. Daniel was the graduate who will attend college in a few weeks and he was blessed with many family and friends wishing him well. Pam and George did a bang up job with the food and decorations. Pam's sisters busied themselves making sure everyone was comfortable and having a good time. When getting together with the Lechlers it is always an easy time. It could never evolve into a reality show for TV because everyone behaves and has the family's interest at heart. We are too dull for TV, thank God. Andy and I went down a little early and Glenda and Joe and Andy and I played cards and had drinks on their deck. Humming birds flitted over head and butterflies drifted in and out of sight and it was a peaceful beginning to a lovely afternoon and early evening. It was a amazing weather too, sunny but cool enough to be just right. The pool area was busy but not as busy as it would have been in had it been in the 90s as it has been all summer. We were back in Columbus by 9:00 and the dogs thought that was way too late for us to be out.

As always we planned together other get- together events starting with Labor Day here on Cooke Road, January at the beach house for Joe and Glenda, Andy and me, and then next June at a different beach house with most of the family . Family...it's a good thing.

Somebody Stop Me

I don't know what got into me today, I can't stop cooking. So far we started out with a mushroom bacon frittata with extra mushrooms and bacon on the side. Andy skipped that because of the mushrooms and went for a BLT with our first tomato of the season. I made ham and bean soup because I want to take some to my sister-in-law and brother-in-law next week end and it is a long slow process. It is wonderful with that Rose's ham; wouldn't make it any other way. Now I am into the sweet peaches Andy brought home from the outdoor market today, making a cobbler with those peaches and blueberries and strawberries from yesterday. The guys are in heaven.
                                                        At It Again!
Sunday morning I am greeted with this bounty of broccoli from Andy's garden. Right away I espy the rice pilaf in the frig and think rice and broccoli casserole.  And while I am at it broccoli and cheese soup for sometime this week...maybe when it rains, if it EVER rains again.

Ready for the oven.

Some of you haven't seen Johnna (our daughter-in-law) and JD Lechler for awhile. JD, our grandson, will be a freshman this year.  He is the youngest grandson. I want to be sure to get this picture of them in the next blog book.  If you have not had your blog turned into a book, you might think about doing it. It is a nice record of family history .

I need to chill out during these dog days of summer.

No more cooking!

today

Well maybe one more--

Oven roasted Chick peas

I have tried these two ways and dry roasting them first is the best way because then they do not turn soft again.  Also I used dried (then boiled a few minutes then drained and dried again) chick peas. So, from scratch so to speak.

• 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups) I used raw from the package, soaked, then cooked briefly, then dried, then roasted dry with spices but no oils.  Put olive oil on after roasting.
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. (My family was not wild about these chickpeas, so I won't make tis again.)

I need to be stopped. Remind me not to buy a cookbook before I hold it in my hands to look through it. I am usually disappointed with these cookbooks bought on line.  I need to see them first. I just received Teashop Treats. Marie of the English Kitchen (blog) had a free copy sent to her to review and I guess she had to say something nice about it.  She raved about the recipe that she did try and I like teashops and their offerings, so I bought it sight unseen on line.  No actual pictures, line drawings of this and that and the measurements are not charted for American use. (A single page at the back is too much to ask?)  I know, I know, I can look them up, but if people are going to sell to Americans then make it less trouble to convert the recipes. I will be less likely to use the book or recommend the book if it is not pleasing to see and easy to use. I have not tried any of the recipes, so don't take my word for it.  If you want it, buy it...or better yet, buy my copy.

Columbus Food Trucks

Mike and Nate went down to the food truck (and cart) festival.  Mike took some good pictures.  I've been encouraging this enterprise, but Mike was not into it--Nate is now riding the fence, so I guess that dream is a goner.  There were long lines and lively looking trucks. I wish the TV Food Truck Race would come to town, but this was pretty interesting, very busy and less intense compared to the TV show.

Here's Food Truck Festival Columbus style: There were 35 food trucks and I don't know how many carts. They all have web sites too.( Like Sweet Carrot Cusine.)

Taste of Tyme.

Play With Your Food ~ Jello for big kids

This

geranium

 picture is from Mennonite Girls Can Cook

Cook's Corner (today) was light and refreshing, just like the weather  in Columbus.  It is a perfect day with a light breeze and not a cloud in the sky.  The dogs and I wished everyone a good day as we enjoyed coffee and the paper by the pool while everyone else went off to work and classes. Ahhhh, retirement.
The picture is of a geranium that I have not seen before and it is from the Mennonite girls.  They do take lovely food pictures and flower photos. But, today we are playing with our food not flowers...jello in particular.

These are not jello shots, which I have not  had the pleasure of enjoying, but read the recipes and see if you could stand to have these served to you. (adults only)

From Cook's Corner:

Margarita gelatin

3/4 cup water
1 envelope unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup tequila
1/4 cup orange liqueur such as Grand Marnier or Triple Sec
Pour 1/4 cup water into a small pan. Sprinkle gelatin over. Let stand 5 minutes
Add remaining water and sugar to pan. Stir over medium-high heat until sugar and gelatin dissolves.  Remove from heat. Cool. When at room temperature, stir in lime juice, tequila and orange liqueur.  Pour into small serving  glasses and refrigerate until set.

Bellini gelatin

2 peaches, peeled and pitted then chopped (slice some for trim and garnish)
3/4 cup sugar
2 packages unflavored gelatin
1 bottle prosecco or other sweet sparkling wine
Combine chopped peaches and sugar in  food processor. Blend. When smooth strain liquid into a small saucepan.  Sprinkle with gelatin.  Let stand 5 minutes. Heat over medium until gelatin dissolves.
Pour prosecco into a large bowl. Pour in the hot gelatin mixture.  Divide mixture among glasses. Chill until slightly set, about 1 hour. Push a peach slice into each glass and refrigerate until fully set and garnish with another peach slice each.

Mind Play:

It's 105 degrees, let's cook !

At 6:20 pm it is 105 degrees in our driveway. 7/7/2012.

Andy's garden is beckoning for someone to come and get the zucchini which spring up over night and take over the garden.  David Lebovitz's picture of a zucchini frittata gave me the idea for today's breakfast for the guys. (It's one way to get zucchini down them.)

  

 

I don't know what got into me today.  It is near 100 degrees and I have made two hot dishes. (Maybe it is because I am alone in the house for two hours--first time in months!)  One dish a lovely flaky rice pilaf and one a zucchini, Mandarin orange pineapple bread (cake.)  I just let myself go and the results were delicious. I am thinking of taking the rice dish to Cincinnati (when we go) and then adding crab to it at the last minute. The zucchini dish I made one in a loaf pan and one in the casserole dish. I am especially thrilled with the rice dish because I have finally conquered the art of rice making.  It took years, but I'm there. Also Andy's zucchini patch gives me nightmares.  I don't like them big and yet they hide until they are cudgels and THEN he finds them and proudly brings them in.  I shredded two of them and this recipe called for two cups and I have at least five more cups and the season has just begun. Help me.

Zucchini Bread (cake)

4 eggs
1 1/2 cups white sugar (I used a little less)
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 8 ounce can drained crushed pineapple--I used a little less and also added a small can of Mandarin orange slices.
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1  1/2 teaspoons baking soda
1  1/2 teaspoons baking powder
I also added pecans.

Combine flour, baking powder, baking soda, and salt
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and  nutmeg.  Blend in pineapple and orange slices and zucchini.  Stir flour mixture into zucchini mixture.  Pour batter into two greased and floured 9x5 inch loaf pans (I buttered them and left off the flour.) Bake 350 for close to an hour depending on your oven. Check the results twelve minutes or so before the end of your baking time suggestion.  It's a nice bouncy delicious concoction.

As my reward, Andy brought in the first of the broccoli and cucumbers from his garden.

This Israeli salad screams SUMMER.

In case you don't read David Lebovitz's blog, here's the recipe for this stunning salad.
Israeli Salad
Serves 1 to 2

Maya’s Note: Try to find small Persian cucumbers, as they are juicier and have a more concentrated flavor than the common “jet-puffed” supermarket cucumbers.
David’s Note: Maya calls for either cilantro or parsley, you could take it in a different direction perhaps with some fresh mint, chives, or a bit of tarragon. I’ve had salads like this in Greece, and other Middle Eastern countries (and even in America) where the locals adopt the idea and name it after their own country. Of course, this salad can be scaled up accordingly, to feed a larger group.

1 ripe tomato
1 medium cucumber, or 3 small ones
1 medium carrot, peeled
2-3 tablespoons finely chopped red onion
5 red globe radishes
half a small beet, peeled
half a small kohlrabi, peeled
large handful of arugula (lettuce can be substituted)
1/4 cup finely chopped flat-leaf parsley or cilantro
2/3 cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped)
1/3 cup crumbled Feta or firm goat cheese
2-3 tablespoons freshly squeezed lemon juice (or more)
2-3 tablespoons good quality extra virgin olive oil (or more)
sea salt and freshly ground pepper

1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick (or Brunoise, as the French call it). Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.
2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.
3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).
Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.

It's the 4th ~ live it up !

         

                                  
This is more like it.  We are again nearing 100 degree weather after two big storms but nothing is bothering this baby and her melon.  We are low key today, the fourth of July 2012, so the grill will be working over time and I won't be.

I found this by chance surfing blogs and it is a good one about Paris.  So if you have time, check it out.  It will take some time, so do it when there is plenty of down time. On this particular one, there are no recipes, but she has a regular blog which I will find and inform you about.  Here is one of her Paris pictures of a delicious dish that I make in cooler months and many times for guests--boeuf bourguignon.  I use Ina Garten's version or just make up my own.

http://www.bazekalim.com/2011/02/20/things-to-do-in-paris/
http://www.bazekalim.com/archive/