Christmas Cookie Weekend

I love when Tim gets in the mood to make Christmas cookies.  They always get me in the Holiday spirit.  Double stuff Oreo cookies dipped in white chocolate with peppermint sprinkles and Pinwheel sugar cookies.  Yum!

Pumpkin Chocolate Chip Pancakes

It's a comfort food weekend and nothing could be better for a Fall Sunday breakfast then Pumpkin Chocolate Chip pancakes - yum!   Years ago, I used to go to this great restaurant in the city called The Friendly Farmer.  Brunch had to consist of their incredibly good pumpkin pancakes.  They were the best.  I think the restaurant is gone unfortunately but making your own is the next best thing.  Mom has never  had them and Tim loves when I make breakfast and I just love to make breakfast so its a win-win situation and they are so tasty.

Pumpkin Chocolate Chip Pancakes

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 heaping teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice1
• 1 cup semi-sweet chocolate chips
• 1 and 1/4 cups pumpkin puree 
• 1/3 cup packed light or dark brown sugar
• 1 large egg
• 3 Tablespoons vegetable oil
• 1 and 1/2 cups whole milk2

• In two separate large bowls, mix the dry and wet ingredients separately and set aside to combine.  Whisk or blend the wet ingredients really well and then combine wet and dry together.   The batter is extremely thick. 
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• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. 

Almost No Knead Bread

This kind of weather is perfect for trying new recipes or even categories of food- making.  I gave up bread making a long time ago.  Not as fulfilling as I thought it would be.  However, Mr. Superman in the kitchen can do everything perfectly and for the most part the first time round.  He pulled out this beautiful, perfect, amazing tasting loaf of bread this afternoon.  He doesn't know what he has got himself into  - bread is my favorite food! Yum!

ALMOST NO KNEAD BREAD

An  enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.  Use a mild -flavored lager, such as Budweiser ( mild non alcoholic lager also works).  The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days. 

3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface

1/4 teaspoon instant yeast

1 1/2 teaspoons table salt

3/4 cup plus 2 tablespoons water (7 ounces), at room temperature

1/4 cup plus 2 tablespoons (3 ounces) mild-flavored lager

1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl.  Add water, beer, and vinegar.  Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.  Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 

2. Lay 12 by 18 inch sheet of parchment paper inside 10 inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times.  Shape dough into ball by pulling edges into middle.  Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with non stick cooking spray.  Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back with poked with finger, about 2 hours. 

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6 to 8 quart heavy bottomed Dutch oven ( with lid) on rack , and heat oven to 500 degrees.  Lightly flour top of dough and, using razor blade or sharp knife, make one 6 inch long, 1/2 inch deep slit along top of dough.  Carefully remove pot from oven and remove lid.  Pick up dough by lifting parchment  overhang and lower into pot ( let any excess parchment hang over pot edge).  Cover pot and place in oven.  Reduce oven temperature to 425 degrees and bake covered for 30 minutes.  Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.  Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours. 

Variation with Olives, Rosemary and Parmesan

Follow recipe for Almost No Knead Bread, adding 4 ounces finely grated Parmesan ( about 2 cups ) and 1 tablespoon minced fresh rosemary leaves to flour mixture in step 1.  Add 1/2 cup pitted, chopped kalamata  olives with water in step 1. 

Brunch Strata

Tim made an amazing Strata for brunch on Sunday for company.  It was delicious.  All we have done is eat this weekend!

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
2 large tomatoes - seeds removed
3 tablespoons olive oil
3 zucchini
1 pound bacon
Enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon-style mustard
Tabasco to taste


In a large skillet cook the onion, the scallion, tomatoes and zucchini in the oil over moderately low heat, stirring, until the onion is softened. Salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheese, top them with the remaining vegetables, and sprinkle the remaining cheese over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt & pepper to taste, pour the egg mixture evenly over the strata. Let the strata stand for 15 minutes and bake it in the middle of a preheated 350 F oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

...just add salad...

We filled our basement freezer with some basics so on a weekend like this we don't have to run to the grocery store.  Tim baked chicken but there is nothing I like more then a good salad and Green Goddess dressing.  Tim usually makes the dressing using a Penzy's herb mix but since Penzy's closed in Grand Central - we haven't had the mix in awhile.  Thank Goodness for Ina Garten.  Sans anchovy paste - great recipe!

Bibb Salad with Basil Green Goddess Dressing
Recipe courtesy of Ina Garten

Bibb Salad with Basil Green Goddess Dressing
Total Time:
10 min
Prep:
10 min
Yield:6 servings
Level:Easy
Ingredients

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Directions

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

2006, Barefoot Contessa at Home, All Rights Reserved

The Best Labor Day Weekend Meal Ever!

We had an amazing weekend.  Lots of great food, good friends and relaxation.  Tim made an unbelievable meal Sunday night - unbelievable!

Flank Steak with Lime Marinade

1/3 cup fresh lime juice(about 4 limes)

2 tablespoons soy sauce

2 scallions, thinly sliced ( about 1/3 cup)

2 tablespoons minced peeled fresh ginger

1/2 teaspoon red pepper flakes

1 1/2 pounds flank steak

Vegetable oil for grates

Coarse salt

Fresh ground pepper

1. In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper.  Add the steak and seal the bag (Place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.

2. Heat the grill to high; lightly oil the grates.  Remove the steak from the marinade, letting excess drip off ( discard the marinade); season with salt and pepper.  Place on the grill; cover.  Cook, turning once, until the meat has reached the desired doneness.  6 to 8 minutes for medium-rare.  Let the steak rest for 10 minutes before slicing thin.   

Potato Salad with Sour Cream and Scallions

2 pounds white new potatoes, quartered and cut into 3/4 - inch chunks

Coarse salt and fresh ground pepper

3/4 cup reduced- fat sour cream

 1/4 cup light mayonnaise

1/2 cup thinkly sliced scallions, plus more for garnish (optional)

4 slices bacon, cooked and crumbled, for garnish ( optional)

1. In a large pot, cover the potatoes with salted water.  Bring to a boil; reduce the heat.  Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes.  Drain well.

2. Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine.  Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.  To serve season the salad again with salt and pepper; fold in the scallions.  Garnish with the bacon and more scallions, if desired.  

Cucumber - Radish Slaw

2 cucumbers

 4 to 6 radishes

Coarse salt

Fresh ground pepper

2 tablespoons minced red onion 

3 tablespoons apple cider vinegar

2 teaspoons olive oil

1 teaspoon sugar

1. Peel the cucumbers.  Halve lengthwise; scrape out any seeds with a teaspoon.  Slice the cucumbers very thin on the diagonal. 

2. Thinly slice enough radishes to equal 1 cup.  In a large colander, toss the vegetables with 1/2 teaspoon salt.  Top the mixture with a plate that fits inside the colander; weight  with a heavy object.  Drain in the sink for 20 minutes; squeeze the vegetables in paper towels to dry. 

3. Transfer to a bowl; toss with the onion , vinegar, olive oil, and sugar; season with salt and pepper.  Serve immediately. 

Thai Chopped Salad with Tofu

Tim and I decided that enough was enough and that we either s.... or get off the pot with this eating healthy thing.  So, we dived into the tofu world.  Neither one of us are fond of Tofu but I do have to say this was the most delicious salad I have ever had.  Tons of flavor and we felt like we had eaten nothing - it was so good.  We might open up a Spirit Chaser store next!

Thai Chopped Salad with Tofu

1 (16-ounce) package extra-firm tofu, drained

1/4 cup low-sodium tamari

2 tablespoons brown rice vinegar

2 tablespoons extra-virgin olive oil, plus additional oil for broiling

2 tablespoons roasted red chili paste

2 teaspoons natural cane sugar

2 heaping cups small okra, sliced into 1/2-inch rounds

2 cups sliced green or purple snap beans

2 cups halved cherry tomatoes

2 cups cubed cucumber

1/4 cup loosely packed fresh mint leaves, plus more for garnish

1/4 cup chopped fresh basil leaves, plus more for garnish

2 small heads Little Gem or butter lettuce, rinsed and torn

Cilantro leaves and blossoms, for garnish

1 small Thai red chile, seeded and thinly sliced, for garnish

Lime Dressing

Juice of 2 limes, plus zest of 1 lime

3 tablespoons fish sauce

3 tablespoons brown sugar

1/4 teaspoon red pepper flakes

To prepare the tofu, place the tofu on a plate and weight it with another heavy plate on top. Set aside to press for 30 minutes.

Meanwhile, to make the marinade, in a medium bowl, whisk together the tamari, brown rice vinegar, olive oil, red chili paste, and sugar until smooth. When the tofu is ready, dry it with a paper towel and cut into 1-inch cubes. Add to the bowl with the marinade and toss gently to coat. Cover, chill, and allow to marinate for at least 1 hour, or overnight.

Preheat the broiler. Arrange the tofu in a single layer on a lightly oiled, small baking sheet, discarding the marinade. Broil about 6 inches from the flame for 15 to 18 minutes, turning every 3 minutes or so, until deeply browned. Set aside.

While the tofu broils, make the dressing. Whisk together the lime juice and zest, fish sauce, brown sugar, and red pepper flakes until the brown sugar has dissolved.

To prepare the salad, combine the okra, beans, tomatoes, cucumbers, mint leaves, and basil. Toss with about two-thirds of the dressing, serving the remaining dressing on the side or reserving for another use. (Use it with any simple salad for bright flavor.) Serve atop a bed of lettuce, topped with the tofu and garnished with fresh cilantro leaves and flowers and sliced Thai red chile. 

Worcestershire and Lemon Marinade

Tim and I were cleaning out our freezer and we had this one last flank steak to use.  We are planning to go vegetarian for awhile and try and lose weight so this was a last hurrah!  We are always looking for new marinades to try and this was absolutely light and delicious.  Really loved it.

1 onion
1/4 cup Worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
Grated zest of lemon
Coarse salt

Mix ingredients into bowl and whisk to combine.  Pour marinade over steaks and cover with plastic wrap, and set aside at room temperature 40 minutes, turning steaks once.

Save some onions and grill them about 1 minute on each side and serve with steaks.

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Sweet Potatoes and Quinoa Tacos

Tim and I are both overwhelmed by life these days and just trying to cope with work, life, and existing.  Still trying desperately to eat healthy - we had a vegetarian weekend.  These were delicious although a little dry - so add a little more lime juice or oil and vinegar and they are delicious. 

• SWEET POTATOES:
• 1 medium sweet potato
• 1 tablespoon olive oil
• Juice from one lime
•  
• MOLE SEASONING:
• 1 teaspoon oregano
• 2 teaspoons cocoa powder
• 1 teaspoons ancho chile powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¼ teaspoon cloves
• ½ teaspoon sage
• ½ teaspoon pepper
•  
• Extras:
• ½ cup quinoa, pre-cooked
• 1 tablespoon olive oil
• 2-3 handfuls lettuce
• 4-6 corn tortillas
• 2-3 ounces queso fresco or goat cheese
• Lime juice/Cilantro to top

1. Preheat oven to 350˚. Peel sweet potato and cut into 2-3” long sticks that are ¼” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.
2. Roast sweet potatoes until tender, 25-35 minutes.
3. Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.
4. To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.

Is It Cocktail Hour Yet? I'll Have a Manhattan, Please!

It is so cold out. It is so cold out and it is snowing.  I had my entire day planned - to grout the tile floor in the mud room.  You know how much I like to grout.   However, when I went to mix the grout, I realized I had bought concrete patcher instead of grout - so no grout work.  What do you do on a cold day with your project cancelled?  Drink!  

Now, Tim may be the cook in the family , but I am the drunk, I mean mixologist. Tim and I default to our favorite cocktail which is usually tequila and Fresca or vodka and Fresca.  However, since we had a less then productive day ahead of us - I decided that it's time to explore our cocktail heritage. We had all the fixings, right?  Well, no bitters or cherries -  a quick grocery trip to Price Choppers and all of those worries are behind us.  We decide that over the Polar Vortex, Arctic Blast Winter we are having - that it is a perfect opportunity to drink.  We have cut out liquor from our diets during the week so why should we kill ourselves on a cold polar weekend?

We decide to explore classic cocktails.  A Manhattan comes to mind.

Manhattan

2 parts whisky
1 part Sweet Vermouth
Dash of Bitters
As many Cherries as you want to have in a cocktail

Yum.  It's what I like in a drink.  A little bitter, a little sweet, lots of alcohol and a sweet little treat at the end.  I am partial to Negroni's too with this same kind of bitter sweet taste but this definitely enhanced a very cold, wintry weekend.   Now if we could just get a pizza delivered upstate - it would be perfect.

Chicken and Mushroom Hash Casserole

While it snows and blows outside and I am covered in tile adhesive - Tim works on his own set of projects and keeps us fed properly.  Thank God for Tim.  I am ever grateful for his cooking talents.  He made this great meal for us Saturday night - a great chicken hash - so delicious.

Chicken and Mushroom Hash Casserole

1 cup fresh whole wheat bread crumbs ( about 2 slices bread)
3 tablespoons grated Romano cheese
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
1 onion chopped
1 celery stalk, chopped
1 small red bell pepper, diced
1 cup chopped white mushrooms
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless boneless chicken breasts, cut into 1/4 inch pieces
1 tablespoon all-purpose flour
1 teaspoon dried thyme
1 cup fat free milk

1. Preheat oven to 350 degrees.  Spray shallow 2 quart casserole dish with nonstick spray.

2. To make crumb topping, mix together bread crumbs, Romano cheese and parsley in small bowl.

3. Heat oil in large nonstick skillet over medium heat.  Add onion, celery, and bell pepper; cook, stirring, until softened, about 5 minutes.  Add mushrooms and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.  Cook, stirring, until mushrooms give up their liquid and liquid is evaporated, about 5 minutes longer.

4. Add chicken to skillet; sprinkle with flour, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper.  Cook, stirring, until chicken is no longer pink, about 5 minutes.  Stir in milk; cook, stirring constantly , until sauce bubbles and thickens, about 3 minutes.

5. Spoon hash into prepared casserole; sprinkle evenly with crumb mixture.  Bake until golden brown, about 30 minutes.

Chipotle Lime Grilled Shrimp Salad in Cilantro Lime Dressing

Labor Day weekend - ahhh 3 days of Bovina!  Got up early Friday night - what a beautiful sunset on the drive up.  We continued to clean out basement and fill the garden shed.  Tim made a light dinner Saturday night - Grilled Shrimp Salad which was delicious with grilled corn and we finished it off with our default dessert - Vinegar Pie.  Tim made it with Fig vinegar and it turned a dark brown on top but such a great meal.

Recipe for Chipotle Lime Grilled Shrimp

1 pound shrimp, peeled and deveined
1-3 chipotle chilies in adobo, chopped
1-3 teaspoons adobo sauce
2 limes, juice and zest
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
salt and pepper to taste

1. Marinate the shrimp in the mixture of the remaining ingredients for at least 20 minutes.
2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.

Recipe for Cilantro Lime Vinaigrette

1 cup loosely packed cilantro
1/4 cup oil
1/4 cup lime juice (2 limes)
1/2 jalapeno, coarsely chopped (optional)
1 small clove garlic, minced
salt and pepper to taste

1. Puree everything in a food processor until smooth.

Recipe for Complete Salad

1 pound chipotle lime grilled shrimp
6 cups lettuce ( 1 head) sliced or torn
1 cup tomato, diced or sliced
1 large avocado, diced
1 cup corn ( 2 ears), preferably grilled or charred
1 cup black beans, rinsed and drained
1/4 cup green or red onion, sliced
1/4 cup cilantro lime vinaigrette
crumbled cotija cheese to taste( optional )

1. Assemble the salad, toss in dressing and enjoy.

Tomato Cobbler

Tim won't eat raw tomatoes but he loves cooked tomatoes.  We decided to make a savory cobbler and this was quite good.

Tomato Cobbler

Oil or butter for the baking dish
3 pounds ripe tomatoes (8-10 medium), cored and cut into wedges
1 tablespoon cornstarch
Salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons (1/2 stick ) butter, cut into large pieces and refrigerated until very cold
1 egg, beaten
3/4 cup buttermilk, plus more if needed

1. Grease a square baking dish or a deep pie plate with the butter or oil.  Preheat the oven to 375 degrees.

2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper.  Toss gently to combine.

3. Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt.  Add the butter and pulse a few times until the mixture comes together, add a spoonful or two of flour.  If the mixture is too dry, aadd a few drops of buttermilk.

4. Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.  Drop spoonfuls of the batter on top and smooth a bit with a knife.  (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.)  Bake for 45 to 50 minutes, until golden on top and bubbly underneath.  Cool to just barely warm or room temperature.  To serve, scoop servings out with a large spoon.

Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil

It was a beautiful day.  The weather was cool and we could be outside without dying from the heat.  We started painting the garden sheds and then moved onto an assortment of other projects, the windowbox, a beachchair re-do, weeding - a very relaxed randomness.  Tim decided to try a couple new recipes along with steaks we had in the freezer.  We now make and jar that Charred Red Pepper Sauce as a stock sauce in our basement so there are several jars of that ready for steak or chicken.   The stuffed zucchini was really good.  It could have been a meal on it's own but we overeat on a regular basis - yum very good.

Stuffed Zucchini

2 large or 4 small round zucchini ( or use regular shaped zucchini)
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp olive oil
1 lb. very lean ground beef
1 tsp italian seasoning
1 tsp chopped garlic or garlic puree
1/2 tsp  ground fennel seed
1 cup cooked brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated Parmesan cheese
1/4 cup chicken stock

Preheat oven to 375 degrees.  Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show.  Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin.  If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up.  Microwave zucchini 3-4 minutes on high.

Heat olive oil in frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes.  (They will cook more in the oven, so they don't need to be fully cooked at this point. )  Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown.  When meat is about half cooked, season with italian seasoning and ground fennl and add garlic,  and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner.  Remove cooked ground beef to mixing bowl.

Add cooked brown rice, chopped basil, Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini.  Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing side up.  Roast uncovered 20-30 minutes, until zucchini is tender crisp, and filling is hot and slightly browned.  Serve hot.

This will keep well for a few days in the refrigerator and can be reheated in the microwave.

Summer Gardening and Excitement Over July 4th Week

Despite losing a month this spring getting ready for Summer gardening.  Things are progressing.  We are hoping for lots of help over July 4th week with Tim's family staying with us for days and all are garden freaks.  The forecast calls for rain for almost a week so we had to make plans for an outdoor tent  to be installed during the week so that we have a large enough dry space outside to eat and socialize.

We replaced our old wooden trellises with cast iron trellises with birds and pomegranate finials.  Our big gardening projects this summer are expanding the berm in our front yard and restoring a couple large round beds in our garden.  Outdoor garden sheds have to be re-painted this year.  With so much rain this spring and a forecast for another week of rain - everything is doing well.  Our fern garden which Tim's parents helped install looks absolutely beautiful and I am sure they will bring us some new ferns for that space. Our herb garden has been taken over by varieties of oregano and mint and they have gotten a little invasive and we have had to clean them out.  Clematis, irises, peonies, daisy, hardy hibiscus, flox, liatris - all in bloom.

I was busy scouring vintage stores in the city for vintage pottery for the backyard and have lots of pots, pocket vases, and hanging pots and they are all filled with succulents, annuals and ornamental grasses.  With all the rain, the pond has never been so high.  The drain for the pond is constantly flowing and with another week of rain ahead of us will remain that way for awhile.   Looking forward to a week of Summer gardening with family and lots of amazing food!

Mexican Hot Dogs with Chipotle Cream

After working all weekend trying to get the yard ready for our big Bovina Extravaganza in a couple weeks - we indulged in some experimental recipes for July 4th week when the family is all here.  I could eat hot dogs all day long, but I don't.  This was a special treat and we were looking for new hot dog toppings because the kids will have them for lunch.  Easy meal to make.  This topping was so good but a little spicy so be warned!

2 cups corn kernels
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Pinch of salt
1 avocado, halved, seeded, peeled and diced
6 Hebrew National Hot Dogs
6 hot dog buns
1/4 cup Greek yogurt
1 teaspoon chipotle peppers in adobo sauce, or more to taste
1 pinch of sugar

1. In a large bowl, combine corn, red onion cilantro, lime juice, sugar and salt.  Stir in avocado; set aside.
2. In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside.
3. Preheat grill to medium high heat.  Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa and drizzle chipotle cream on each hot dog.  You can also toast your hot dog buns if you prefer in the broiler.
5. Serve immediately.

Grilled Scallops with Salad and Hoisin-Orange Sauce

Grilled Scallops with Salad and Hoisin-Orange Sauce

Sauce:
1- 8.5 ounce jar hoisin sauce
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange peel
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger

Salad:
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon fish sauce ( nam pla)
1 bunch bib lettuce, trimmed
1 medium cucumber , peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick - size strips
3/4 cup cilantro leaves ( from large bunch)
1/2 red onion, very thinly sliced

Scallops:
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops
Vegetable oil

For sauce:
Mix all ingredients in bowl. ( Can be made 1 week ahead. Cover; chill.  Bring to room temperature before using.)

For Vegetables:
Mix first 4 ingredients in large bowl.  Add lettuce, cucumber, carrot, cilantro, and onion and toss
to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.

For Scallops:
Stir coriander seed s in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.  Transfer seeds to plastic bag.  Using mallet or hammer, coarsely crack seeds.  Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops.  Let stand at least 30 minutes or chill up to 1 hour.  Prepare barbecue ( medium -high heat).  Thread 3 scallops onto each of  the 4 skewers.  Brush barbecue rack with oil to prevent sticking.  Grill scallops until just opaque in center, about 3 minutes per side.  Divide vegetables among 4 plates.  Top each with scallops and serve, passing hoisin-orange sauce separately.

Baked Sweet Potato Falafels

These were so good!  A healthy side dish to go with the Vegan Shepherd's Pie.

    Baked Sweet Potato Falafels

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total

1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup (120g) gram /chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Cognac and Butter Sauce

This was a great sauce that we made for grilled steaks tonight - Almost another foot of snow on the ground and more coming so no outdoor excursions.  However, cooking in the kitchen with a bottle of wine and Tim and I are dancing to Justin Timberlake's - "I'm Bringing Sexy Back" and having a good ole time.

Cognac and Butter Sauce

Once the steak is removed from sauteeing it in the pan, keep the heat on high and pour 1/2 cup liquid
(we used cognac but you can use wine, vinegar, scotch or vermouth - however the cognac was delicious) into the hot pan, scrape up the golden crusty bits that have formed on the bottom of the pan and let the mixture simmer for a few minutes to reduce. Swirl in a couple tablespoons of butter and simmer for a minute more. Plate your steak and pour over sauce.

Buttermilk Waffles

Slow, December morning.  Bessie Smith singing in the background. Good day to make some homemade waffles.  Easy, and lighter with the egg whites whipped.  Tasty.

Buttermilk Homemade Waffles

8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract

1. Grease waffle iron with a small amount of melted butter, and heat.  In a large bowl, sift together the flour, sugar , baking soda, baking powder, cinnamon, and salt.

2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.

3.  In a medium bowl, beat egg whites until stiff but not dry.   Fold whites into batter.

4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges.  Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.

5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat. about 200 degrees, while using remaining batter.