Tomatoes Provencal

Just five minutes into the cooking and these babies had my Georgia home smelling like a French country house....in the middle of a lavender field in Provence, in summer, right before lunch!

The following recipe is from one of my favorite blogs, French Essence by Vicky Archer.  I couldn't resist posting it even though I said I wouldn't be back 'til next week.  If you have never baked tomatoes this way you owe it to yourself to do so before the current crop is gone. Bye!

Tomatoes Provencal

For 10 people I would cook 15 tomatoes

Pre-heat the oven to 300 degrees F or 150 C

***

Choose tomatoes that are as ripe and as red as possible without being over… I always buy them 4 days before I need them and leave them on the table in the kitchen to ripen

Wash them and cut the tops off… about one third into the tomato

Place the tomatoes face up on a flat non stick baking tray

Add 5 or 6 generous cloves of garlic to the tray

Splash olive oil over the tomatoes… a generous pour but don’t drown the tomatoes…

Sprinkle liberally with sea salt … this salt makes all the difference… and Le Saunier de Camargue is my favourite…

Bake in the oven for at least 4 hours… and then turn the oven off and leave them in there for another hour or so… they can even be cooked overnight but remember to drop the temperature right down..

Serve on a platter and scatter fresh basil on top…

***

These tomatoes are delicious served warm or cold… their caramelised texture is perfect with barbecues… or as an accompaniment to salads… Try them… I think you will love them… x


Recipe and foto V. Archer French Essence

Last Minute Red,White And Blue Trifle

My daughter has been asked, at the last minute, to bring a dessert for a Fourth of July cookout. It seems the hostess underestimated the popularity of a lake house for tomorrow's fireworks display.   Seeing that she is working normal hours today, we thought this would be a cinch to make and great theater for the occasion.

This dessert is assembled in a spring form pan. Alternatively, you can layer everything in a trifle mold and use store bought pound cake instead of ladyfingers.  Sara Lee makes a good one.

Serves 8

Ingredients:

• 1 1/2 pounds raspberries (5 cups)
• 3/4 cup confectioners' sugar
• 1/4 cup fresh orange juice (from 1 large orange)
• 10 ounces mascarpone cheese (1 1/3 cups)
• 1 1/4 cups cold heavy cream
• 1/2 teaspoon pure vanilla extract
• Fine salt
• 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
• 3/4 pound blueberries (2 1/2 cups)

Directions:

1. In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
   
   
2. Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about
   3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
   

You can use cake sparklers on this trifle. They should only be used outdoors, according to package instructions; alternatively, look for sparkle candles, which will give you a similar look. Both are available from many online baking-supply stores.

Recipe adapted from Martha Stewart

Jacques Pepin Corn Parfait

A parfait is a smooth cream dessert, and this savory recipe is creamy and smooth as well, hence the name. Corn dishes are always best in full corn season, with the ears picked fresh from the garden. Yet, supermarkets generally have pretty good corn most of the year, and this recipe is a great addition to roast meat or grilled fish, as well as being a good first course for dinner or main course for lunch. This parfait is always better when slightly wet and undercooked in the center.

Yield: 4 servings

Ingredients:

1 tablespoon Parmesan cheese
1 1/2 cups half and half
3 large eggs
1 teaspoon unsalted butter, softened
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 ears corn, husked
2 tablespoons all-purpose flour

Directions:

Coat a 4 or 5 cup gratin dish with the butter. Preheat the oven to 375 degrees F.

Cut the kernels off the ears of corn, and put them in the bowl of a food processor with the flour, eggs, salt, and pepper. Process until well pureed. Add the half and half, and process for another 5 to 10 seconds. Pour into the buttered dish, and sprinkle the Parmesan cheese on top.

Bake for about 25 minutes (mine took about 40 minutes) or until just set, puffy, and nicely browned. Serve. (The parfait is best served immediately, but you can make it 1 to 2 hours ahead and reheat it in the oven or microwave.)



Recipe: Jacques Pepin
 photo credit http://homecookinginmontana.blogspot.com

Snow Peas And Chicken Green Curry

This is a perfect recipe for those of us who are trying to cut back and get in shape for the summer!

Made throughout Southeast Asia, curry paste usually includes fresh ingredients such as lemongrass, galangal, garlic, onions, green or red chilies, and cilantro. Green curry paste, called for in this recipe, is available at Asian markets and well-stocked grocery stores.

Serves 4


Ingredients:

1 1/2 Tbs. canola oil

1 tsp. Thai green curry paste

3 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast,

thickly sliced crosswise

1/2 tsp. Asian fish sauce

1 cup light coconut milk

3 Tbs. low-sodium chicken broth

1/2 long green chili, seeded and minced

1/2 lb. snow peas, trimmed

1/2 lb. button mushrooms, thinly sliced

Steamed rice for serving

Directions:

In a large fry pan over medium-high heat, warm the oil. Add the curry paste and stir-fry for about 45 seconds. Add the chicken and stir-fry until opaque, 3 to 4 minutes. Add the fish sauce and a little coconut milk and stir to scrape up the browned bits. Add the remaining coconut milk, the broth and chili and cook, stirring, until the liquid is reduced to 2/3 cup, 6 to 7 minutes. Add the snow peas and mushrooms and cook for 1 to 2 minutes more.

Serve the curry hot over steamed rice.


Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).
© 2012 Williams-Sonoma Inc. All Rights Reserved

Old Fashioned Blueberry Bars

One of my favorite summer treats from one of my favorite blogs, A Perfect Bite.  Perfect for barbecues and picnics.

Blueberry Crumb Bars

Ingredients:

3 cups all-purpose flour

1/2 cup light brown sugar

1/2 cup + 1/4 cup granulated sugar, divided use

1 teaspoon baking powder

1 cup cold butter (2 sticks or 8 ounces)

1 egg, beaten

1 teaspoon of vanilla extract

1/4 teaspoon salt

Zest and juice of one lemon

4 cups blueberries

4 teaspoons cornstarch

Optional: Confectioners' sugar for dusting



Directions:

1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla extract. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.

3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.

4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days. Yield: 15 bars.

On The Grill...Soy Marinated Flank Steak

This weekend marks the official start of summer and barbecue season. Ladies and gentlemen rev up your engines and fire that grill!

 Prep Time 25 minutes


Total Time 25 minutes, plus marinating

Yield Serves 6

.
Ingredients

1 cup soy sauce

1/4 cup packed light-brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon red-pepper flakes

1/4 teaspoon ground pepper

1 flank steak (about 2 pounds)

Vegetable oil, for grates


Directions

1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Everyday Food, July/August 2009

Picnic Fare...Shrimp And Deviled Egg Salad Rolls

I am always looking for new things to make for our weekend picnics on the lake.  If it's just us, which it never is, I try to keep it simple.  It's always nice, though, to add a new twist to an old favorite.

These can be split in half if you are cooking on the grill, or they can be kept whole if it's the only thing you are bringing along.  Frankly I think that if you pack some chips, fruit, cheese and brownies, you would have ample fare for a no-fuss picnic.

Makes 8 mini rolls



Ingredients

Kosher salt
1 pound large shell-on shrimp, deveined
6 large eggs
2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon hot sauce
2 teaspoons dijon mustard
Freshly ground pepper
4 butter lettuce leaves, halved
2 vine-ripened tomatoes, cut into 8 slices
4 top-loading hot-dog buns, halved crosswise
2 scallions, finely sliced


Directions

Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.

Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.

Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.

When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.

Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)

To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.


Recipe Food Network
Photograph by Mark Peterson

A (Last Minute) Indoor Menu For A Soggy Labor Day!

If you live in the South or the Northeast, by now you know that all the plans you made last week for an outdoor BBQ just went out the window.  If you live on a lake and are expecting a small crowd you are frantic by now.

This happened to me years ago when I lived in North Carolina and we had a huge crowd for a pit barbecue on a Fourth of July.  A small house, a big soggy yard, a hundred people and downpours all day! That is one experience I never forgot, so since then I have always had a Plan B to resort to.

With everyone expecting barbecue for the holiday, here is something you can cook inside and make the day before (like today).  Trust me, you will never know the difference.

Plan A

Barbecue Oven Braised Brisket

My Mother's Potato Salad

Carrot Mint And Golden Raisin Salad

Blackberry or Peach Cobbler

Plan B

Rush to Costco and buy their Kirkland Pulled Pork.  It is fabulous, especially if you mixed it with homemade barbecue sauce.  As an alternative, use Sweet Baby Ray's barbecue sauce! 

Serve with Caraway Cole Slaw and make a batch of Chocolate Cheesecake Brownies!

If you have the right crowd, plan a poker game!

Image Allweatherbbq.com

Blackberry Cobbler

This classic cobbler is topped with a simple, rich biscuit dough that lets the berries really shine. The dough comes together in seconds in a food processor. Blackberries or raspberries may be used; a dash of cinnamon rounds out the berries' flavor. The biscuits are brushed with cream and given a light coating of sugar before baking, resulting in a crust with crunch. Vanilla ice cream is a sublime accompaniment/

Blackberries are in season and they are plump and scrumptious.  The only change I have made to the recipe is add 1/4 cup sugar to the dough.  It was a hit!

Serves 6 to 8

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 cup sugar

1/2 teaspoon salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

3/4 cup cold heavy cream, plus more for brushing

1/4 teaspoon ground cinnamon

1/2 cup sugar, plus more if needed and for sprinkling

3 tablespoons cornstarch, plus more if needed

6 cups (3 pints) blackberries or raspberries

Vanilla ice cream, for serving (optional)

Directions

1.Preheat oven to 375 degrees. Pulse flour, baking powder, sugar and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball.

2.Whisk together cinnamon, sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sugar. Bake until berries are bubbling in center and biscuits are golden brown, 45 to 50 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes. Serve with ice cream if desired.

Cook's Note

The amount of sugar and cornstarch needed will depend on the sweetness and ripeness of the fruit. Taste the berries. If they are sour, add an extra 1/4 cup sugar in step 2. If juicy, add an extra 1 teaspoon cornstarch. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet or lay a piece of foil on the rack below the cobbler.

Vatiation:

Peach Cobbler 

You can substitute 8 sliced and peeled peaches for the blackberries.  Omit the cinnamon and add a dash of bourbon if you like.

• 6 large peaches, cut into thin wedges
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch

Recipe adapted from Martha Stewart
bottom photo Lindaraxa

Watermelon Lemonade

We have been enjoying these on the lake for the past few weeks.  A great way for kids and adults to brave this summer's heat.  Just don't forget to leave out the vodka for the little ones! 

For more cold drinks, check out Lindaraxa

Serves 8

Ingredients

2 lemons, quartered

1 cup fresh mint leaves

1/2 cup packed light-brown sugar

1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks

1 cup vodka (optional)

Directions

1.Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.

2.In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.

Martha Stewart

Light 'N Lovely...Peach Smoothie

The term smoothie is fairly new to me.  In my day, these frosted concoctions were called shakes or frosties and they were fairly simple and uncomplicated, unlike the ones they serve today.  Perhaps because we were thinner in a world of smaller portions and real food we were not as concerned with what we put in our mouths!

Weight was always a concern and one of the things I remember about going to Weight Watchers (even though I was not THAT fat) was the peach shakes we were allowed ocassionally.  These were made out of frozen skim milk, peaches and Equal or that other pink sugar substitute.  That was it, but they tasted divine, particularly when it was hot and muggy.

I had a couple of peaches sitting in my counter begging to be made into a smoothie and I thought I would share with you my 2011 version of the Weight Watcher's Peach Shake

Ingredients

2 small ripe Georgia peaches

1 Yoplait peach yogurt

1/2 cup 2% milk

1 cup of ice

Pour everything into a blender and turn it on!

I did not use any sugar or artificial sweetener as the peaches were very ripe and there was enough in the yogurt.

Yields 1 very large serving or 2 regular servings

A Rustic Meringue Tart With Strawberries And Mint

I had every intention of making strawberry shortcake for dinner tonight but, in this heat, I am getting lazier by the minute.  That means no cooking and very little work around the house. 

At Costco yesterday we picked four artichokes, a box of strawberries and  fresh salmon for the grill tonight.  Hollandaise sauce to accompany the artichokes is a must in this house and little meringues for dessert with the leftover egg whites are a tradition with the "children" now passed down to the grandkids.  It's a great way to con them into eating artichokes at a very young age. "Nany Surprise" for dessert is the code and they bite! 

This weekend, with the grandchildren away at another lake with another set of grandparents, I decided instead to make a simple meringue tart  filled with the strawberries and served with ice cream.  The oven temperature is a low 275 degrees for an hour. 

For a hollandaise sauce, remember the eggs must be at room temperature.  Once I take them out of the fridge and separate them, the yolks are left in a bowl on top of the counter until the sauce is made.  The meringue is made soon after the whites have warmed up and the tart is left in the oven until dinner time.

Serves 4-6

1 pint fresh strawberries
2 TB sugar
8 leaves mint
Grand Marnier (optional)

Meringue tart

3 egg whites room temperature 
9 TB sugar
Pinch of salt

Wash and slice strawberries and put them in a bowl.  Add sugar and mint, cover and set aside.  Once the strawberries have rendered their juice, drain them  and transfer the juice to a small saucepan.  Boil it down until it is reduced by half.  You may have to add some sugar to make it more syrupy.  Set aside until ready to use.  Place strawberries in the refrigerator.

Beat egg whites and a pinch of salt to a stiff peak.  Add sugar gradually.

When the meringue is ready, spread in a circle on a cookie sheet lined with parchment paper.  Indent the middle so you can lay strawberries on top.

Bake at 275 for an hour.  Turn the oven off and leave tart in the oven until ready to fill.

Bring out of the oven.  Let cool for a half hour.  With a sharp knife make a circle on the top being careful not to cut all the way to the bottom.  Add strawberries, the syrup and some chopped mint on top.

 Slice as you would a pie. Serve with vanilla ice cream.

Fried Zucchini Sticks

Oh  dear, here comes the zucchini.  Last year when we grew a few plants, we couldn't give it away fast enough.  Not because we didn't want it but because it was coming out of our ears! Zucchini casseroles, bread, cake, you name it.  One of the things I didn't make were these zucchini sticks, something I always order when I go to an Italian restaurant.

Just yesterday I was watching Giada de Laurentis whip up a batch and decided that night to try her recipe.  I made two batches. One rolling them in flour first before rolling them in eggs and panko.  The other just eggs and panko (her recipe).  I wanted to see if more panko would attach to the sticks after first rolling them in flour.  The result? No difference.  It was pretty hard for the flour to stick to the zucchini on the first roll resulting in a mess.  Phew, that made my life much easier and frying these took no time at all.  If you have a wok, use it.

Next time though, I think I will add finely chopped oregano to the panko mix.  Also use an inexpensive olive oil or do what I did...half olive oil, half vegetable oil.  Otherwise it can be an expensive proposition.


Serves 4

Ingredients


Olive oil, for frying

1 3/4 cups freshly grated Parmesan

1 1/2 cups panko (Japanese breadcrumbs)

3/4 teaspoon salt

2 large eggs

3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips


Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, about 350 on candy thermometer, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.


Recipe courtesy Giada de Laurentis

Tomato Hand Pies

A great recipe to have on hand for your next picnic

Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.

This recipe is part of the menu  An Elegant Picnic for a Concert In Central Park coming up in Lindaraxa


Makes 1 dozen

Serves 6

Ingredients


All-purpose flour, for surface

Pate Brisee

2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise

1 medium onion, quartered lengthwise and thinly sliced crosswise

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)

1/3 cup chopped pitted oil-cured black olives

4 ounces feta cheese, crumbled (3/4 cup)

1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

Directions

1.On a lightly floured surface, roll out pate brisee to 1/8 inch thick. Using a paring knife, cut out twelve 4 1/2-inch squares, and fit into cups of a standard muffin tin, leaving an overhang. Refrigerate for 30 minutes.

2.Preheat oven to 400 degrees. Divide tomato and onion slices between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel and onion slices are golden, about 30 minutes. Let cool. Transfer to a bowl.

3.Divide half the chopped oregano, olives, and feta among the dough-lined tins. Top with tomato-onion mixture. Sprinkle remaining oregano, olives, and feta on top. Fold corners of dough toward centers. Brush with egg wash.

4.Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, 50 to 60 minutes.

5.Let cool completely in tin on a wire rack. Tuck oregano sprigs into hand pies if desired.


Recipe Courtesy of Martha Stewart

Watch Out For Strange Visitors In this Dry Spell

First a baby snake in my flower garden next to the front door. Today, a black widow spider traipsing across the carpet in my bedroom of all places! yes these two have been my most recent visitors all within two days.

I don't think this is a coincidence... as my Twitter friend @snowywestie suggested I think they are coming in looking for water.  After all, it has been most dry here in Georgia and the heat, well, the heat is another thing.  Upper nineties for the last two weeks.  And I moved here from Florida...

We have fumigated the bedroom and I'm trying hard to keep my Westie from getting under the bed.  First thing tomorrow I am calling an exterminator.  When I stepped on that black spider, a sac separated from her body and out came all these little babies.  Tons of them!  We sprayed and vacuum but I am sure one or two must have gotten away.  OMG the thought of those little things growing up to be big spiders, all under my bed!

I have looked at several pictures and the one on top is the one that most closely ressembles.  It was black, although I didn't see any red marks (who had the time!), the body about an inch and the legs 2 to 3 inches.  That thing was big!!!

Tell me, have you seen any spiders lately inside your house?  Any suggestions?

Fettucine With Sausage And Fried Sage Leaves

An old New York Times recipe that I use when there is plenty of sage in the garden.  Now that we get fresh sage all year round, there is no reason we can't enjoy in the middle of winter.  It is also an economical meal for those watching their budget, and who isnt?!


Ingredients

1 pound fettuccine

4 hot Italian sausages

About 24 sage leaves

3 to 4 tablespoons olive oil

1 clove garlic, minced

About 1 cup heavy cream

Coarse sea salt and freshly ground pepper to taste

Freshly grated Reggiano Parmesan

Preparation

1.Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.

2.Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.

3.Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.

4.Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.

5.Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

YIELD 4 servings .

Creamed Corn, Southern Style

Although I have a hard time with the Neeleys chit chat on TV, I have to admit that as far as Southern food is concerned, they sometimes have good recipes.  This is one of them.  It is as authentic as they come and slightly different from the Creamed Corn recipe posted on my other blog which does not have bacon.  Check that one out if you are concerned with too much fat.

Ingredients


8 ears corn, husked

2 tablespoons sugar

1 tablespoons all-purpose flour

Salt and freshly ground black pepper

1 cup heavy cream

1/2 cup cold water

2 tablespoons bacon grease

1 tablespoons butter

Directions

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.

In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.

Add the butter right before serving.

Recipe Food Network

L'Heure Bleu

The French have a wonderful name for that time of the day which we call dusk or twilight.  It's L'Heure Bleu and it is so much nicer than the English version for it really captures the essence of the hour and the color of the sky.  It has always been my favorite time of the day, just like autumn is my favorite time of the year.  I don't want to read too much into it for it can be a bit worrisome.

Wherever I am in the world at that hour, I always stop and look up at the sky.  When my children were home and I was out and about, it was always my signal  to start heading home.   I distinctively remember being in London on business one December and rushing to grab a cab to head back before I realized it was only 4 p.m. and there was no one waiting for me at the hotel.  True story and though I laughed at the time, that memory has always stayed with me.

There is something marvelous about being in the water at that time.  The sunsets are spectacular and the colors...well, look for yourself although my pictures do not really do it justice. You might think we are all crazy swimming at that hour with our dogs, but remember, there are no sharks and nothing to come grab your legs, so what is there to worry about? the Loch Ness monster?

Heading Home

All photos by Lindaraxa

Tomato Basil Tart

This recipe calls for plum tomatoes, but if you have access to local farm stands, choose whichever tomatoes are at their best. If the tomatoes are large and juicy, you don't need to cook them on the stove before baking. However, be sure to sauté the garlic in olive oil to diminish its raw, pungent flavor.

I know you are probably sick of reading tomato recipes but I'm overflowing with them and I am digging up any recipe I can get my hands on.  I'm sure there are a couple of you in the same boat out there so enjoy! Don't forget to make plenty of tomato sauce for the winter months ahead.  You will be thankful to have some on hand in January!


Ingredients:

For the pastry:

1 1/4 cups all-purpose flour

1/2 tsp. salt

10 Tbs. (1 1/4 sticks) chilled unsalted butter,

cut into 1-inch pieces

2 Tbs. ice water, plus more as needed

For the filling:

1/3 cup plus 2 Tbs. extra-virgin olive oil

2 garlic cloves, thinly sliced

8 plum tomatoes, halved lengthwise and seeded

Salt and freshly ground pepper, to taste

8 oz. goat cheese (chèvre)

1 cup slivered fresh basil leaves

Directions:

To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until the mixture resembles pea-size crumbs, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together. Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Wrap with plastic wrap and refrigerate at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 13 3/4-by-4 1/4-inch tart pan. Press the dough into the pan and trim dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.

To make the filling, in a large nonstick sauté pan over medium heat, warm the 1/3 cup olive oil, add the garlic and fry, stirring occasionally, until fragrant, about 1 minute. With a slotted spoon, transfer the garlic to a plate and set aside. Season the tomatoes with salt and pepper and arrange them in the pan, sliced side down. Cook, without stirring, until the tomatoes are lightly golden underneath, 4 to 5 minutes. Transfer to a platter. Remove the pan from the heat and stir in the goat cheese, garlic, 1/2 cup of the basil, salt and pepper until smooth and blended.

Brush the pastry with 1 Tbs. of the olive oil and spread the goat cheese mixture evenly over the bottom. Top with the tomatoes, sliced side up, drizzle with the remaining 1 Tbs. olive oil, and season with salt and pepper. Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool at least 10 minutes.

Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide. Garnish with the remaining 1/2 cup basil and serve immediately.

Serves 4 to 6.

Williams-Sonoma Kitchen.

Rustic Red Raspberry Turnovers

Thinking that we needed a break from tomatoes, I'm sharing this turnover recipe from Fine Cooking magazine.

The raspberries this summer are plump and juicy, better than I've seen them in the past.  I've been having them with my cereal in the morning and adding them to peaches for dessert.  Although the crust used in this recipe is not the easiest to work with, it is so delicious it is well worth the extra trouble.  Just try not to handle it too much and stick in the fridge for a few minutes if needed.You can also substitute blueberries, so take your pick. 

The only change is the oven temperature which has been reduced from 400 to 350 degrees.  The higher temperature seems to burn the edges before the rest is fully baked.  At 350 degrees the turnovers cook nice and evenly.

 
Ingredients

1 recipe Buttery Shortbread Pastry Dough

4 tsp. granulated sugar; more as needed

1 Tbs. all-purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels

1 to 2 Tbs. milk


Directions

Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.

Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.

In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.

Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.

Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 350°F. (original recipe calls for 400 degrees for 20-25 mins. but I found this browned the crust too fast and didn't cook inside)

When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, about 30 mins. Transfer to a rack to cool. Serve warm or at room temperature.

 photo: Scott Phillips
Adapted from Fine Cooking Magazine

Buttery Shortbread Pastry Dough
by Janie Hibler


This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.

Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.


Ingredients

9 oz. (2 cups) bleached all purpose flour

7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces

1 large egg, lightly beaten

2 Tbs. granulated sugar

1 Tbs. chilled heavy cream

2 tsp. fresh lemon juice

1 tsp. table salt


Directions

In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.

Recipe adapted from Fine Cooking Magazine