Blueberry Sorbet

I am going to try this most likely this week.  I have the ingredients in house.  I just ran out of time today.  I get almost as excited for blueberry season as I do for cherry season!!

2 pints fresh blueberries
2 1/2 cups sugar
1 1/4 cups cold water
2 lemons (freshly squeezed juice)


Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).

Cool completely.

Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.

Puree until smooth.

Transfer puree to ice cream maker freeze according to manufacturer's instructions.

Put into freezable container and place in freezer until firm.

Makes 1 quart.

7.21.14--I made this yesterday...it's yummy but I think I would cut back on the sugar a bit and maybe add some thyme.

Grilled Potato Wedges

This recipe is Bobby Flay's from foodnetwork.com I made a version of these today leaving out the garlic and red chili flakes...Mom was coming for dinner and I think the chili flakes would have been too much for her.  I would err on the harder side when boiling the potatoes because they grill up nice and soft in a grill pan over the coals!!

6 russet potatoes, scrubbed

Kosher salt and freshly ground black pepper

1/4 cup canola oil

1/3 cup olive oil

3 garlic cloves, finely chopped

1/4 teaspoon red chili flakes

1/4 cup chopped fresh flat-leaf parsley

1/4 cup freshly grated Parmigiano-Reggiano


Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.

Heat grill to medium-high.

Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.

Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the 

Lemony Layered Cheesecake

I found this in the July issue of Food and Wine.  I may try it for dessert this weekend.  I may put a little thyme in it for a new twist.

1 1/2 C. mascarpone cheese
1 C. heavy cream
1 C. prepared lemon curd
Kosher salt
About 20 whole graham crackers
Blueberries for serving

Line a 9x5 inch loaf pan with plastic wrap, allowing 4 inches of overhang.  In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat.  Fold in the lemon curd and a pinch of salt.

Spread 1/4 inch thick layer of the lemon cream on the bottom of the pan.  Arrange a single layer of graham crackers on top, breaking them to fit.

 Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream.  Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.

Uncover and invert the cheesecake onto a platter.  Remove the plastic wrap.  Serve with blueberries.

Pesto

We've had some strange weather in the area over the last week or so...warm and muggy but with a cool breeze and every other day or so it storms like crazy.  Apparently this is absolutely perfect weather for growing basil because my basil plant has tripled in size in the last 10 days and the leaves on it are HUGE!

There is nothing like fresh pesto...this is the recipe I used.  It is courtesy of allrecipes.com.  I went to Caputos today to get pine nuts...when they are $22.99 a pound, they are not on the shelves...you have to ask at the check out counter.  Makes me thing I was buying some sort of contraband!

Also, I had my basil in the food processor when I realized that my garlic had gone around the bend and I needed more.  Walked over to the local farmer's market to get some garlic.  I am going to have this on some pasta tomorrow night for dinner, cannot wait!

3 C. fresh packed basil leaves
4 cloves of garlic
3/4 C. grated Parmesan cheese
1/2 C. olive oil
1/4 C. pine nuts
1/2 C. chopped parsley (optional)

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

If you have ice cube trays lying around, put the pesto in the ice cube trays and freeze them.  Then you can thaw just what you need.

Smoked Mozzarella Chicken with Pasta

This looks yummy.  I may tweak it to add fresh sage as I have a nice looking sage plant growing in the yard.

8oz. uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
2/3 C. seasoned bread crumbs
2 tbsp. olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 tsp. dried sage leaves
1/2 C. prepared pesto
Grated Parmesan cheese, optional

Cook pasta according to package directions.  Drain, transfer to a large bowl.

Meanwhile, pound chicken breasts with a meat mallet to 1/2 inch thickness; sprinkle with salt and pepper.  Place bread crumbs in a shallow bowl.  Dip chicken breasts to coat both sides; shake off excess.

In a large skillet, heat oil over medium high heat.  Add chicken; cook 4 minutes.   Turn; cook 2 minutes longer.  Top with ham and mozzarella cheese; sprinkle with sage.  Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165 degrees.  Remove from heat.

  Add prepared pesto to pasta and toss to coat.  Serve chicken with pasta.  If desired, sprinkle with Parmesan cheese.

Garlic Extravaganza

A couple of weeks ago on a Sunday morning, Chris and I went to a cooking class called Garlic Extravaganza.  We both are believers that there is no such thing as "too much garlic" so this was a class we enjoyed thoroughly!  Below you will find the recipes we made and ate in class.

Crisp Salad with Garlic and Poblano Dressing

Place 2 poblano peppers over the flame on your stovetop.  Char each side turning when the side is blackened.  Place peppers in a bowl and cover with plastic wrap.  Let cool, then peel off blackened exterior and remove seeds.

Preheat oven to 350 degrees.  Line 2 sheet pans with parchment paper.

Crostini:
4-6 slices of French bread cut thinly on the bias
1-2 tbsp. olive oil

Brush bread lightly with oil.  Put bread on sheet pan and bake until golden and crisp; about 15 minutes.

Dressing:

Peeled poblanos
1/2 C. buttermilk
1/4 C. mayonnaise or Greek yogurt
1/4 small red onion, roughly chopped
1-2 tbsp. line juice, freshly squeezed
1/4 C. fresh cilantro
3-4 cloves garlic, minced
sea salt and freshly ground black pepper to taste

Put poblano, buttermilk, mayo, onion, lime juice, cilantro and garlic in a blender or food processor.   Puree until smooth and creamy.  Taste and adjust seasoning if necessary.

Salad:

2 hearts of romaine lettuce, cleaned and cut into 1" strips or 1 full head.
2 carrots, grated
1 C. grated cheddar cheese
2 tbsp. minced fresh chives

Put romaine and carrots in a large salad bowl.  Add a portion of dressing and toss to coat.  Add more dressing as needed.  Place toasted bread on serving plates.  Top bread with salad.  Garnish with cheese and chives.  Serve with additional dressing on the side.

We were chatting during class and came up with a couple of other things that could be added to this salad; corn (roasted or not), black beans, jicama, crushed tortillas.

Watercress & Garlic Soup

1 whole head of garlic, unpeeled
1 tbsp. olive oil

Preheat the ove to 400 degrees.  Line a sheet pan with parchment paper.

Cut top 1/4 of garlic head off.  Place on sheet pan and drizzle with olive oil.  Bake until garlic is soft and caramelized; 45-60 minutes.  Let cool slightly.  Press from base to remove garlic from skin.  Mash garlic with fork roughly.

1 tbsp. olive oil
1 small onion, diced

Heat large soup pot over medium high flame.  Add oil and swirl to coat.  Add onion and saute until translucent; 4 to 5 minutes.

6 C. chicken stock or water
1 C. pearl barley, uncooked

Add stock, barley and garlic to pot.  Bring to a boil, reduce heat to low and cover.  Simmer until barley is tender; 50 minutes.

2 C. watercress, chopped
1-2 tbsp. freshly squeezed lemon juice
sea salt and freshly ground black pepper to taste

Stir in watercress and lemon juice.  Taste and adjust seasoning.

1 recipe croutons (see below)

3-4 tbsp. olive oil or garlic grapeseed oil
2 C. day old French bread cut into cubes
sea salt and freshly ground black pepper to taste

Preheat oven to 375 degrees.  Line a sheet pan with parchment paper.

Place oil in a large mixing bowl.  Add bread and toss to coat with oil.  Season to taste with salt and pepper.  Place bread in one layer on sheet pan.  Bake until golden and crispy; 10-15 minutes.

Roasted Garlic Flatbread

1 whole head of garlic, unpeeled
1 tbsp. olive oil

Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.

Cut top 1/4 of the garlic head off.  Place on sheet pan and drizzle with olive oil.  Bake till garlic is soft and caramelized; 45-60 minutes.  Let cool slightly.  Press from base remove to remove garlic from heh skin.  Mash garlic with fork roughly.

1 C. whole wheat flour
1 C. all purpose flour
4 tbsp. ghee (clarified butter), chilled
1/2-3/4 C. warm water (110-115 degrees)

Put flour in a medium bowl, whisk to combine.

Add ghee and garlic to the bowl.  Work through with fingers until mixture resembles cornmeal.

Make a well in the flour mixture, add water 2 tbsp. at a time.  Knead dough until it comes together, adding more water as needed.

Turn dough onto slightly floured work surface.  Knead dough by hand until it is smooth and elastic; 10 to 15 minutes.

Shape dough into ball and cover with damp cloth; let rest for 30 minutes.

Divide dough into 12 equal pieces; keep unused pieces covered so that they don't dry out.

Lightly flour work surface.  Roll each piece into a thin disc about 5 inches around.  Stack pieces between parchment., if needed.

Heat cast iron griddle or grill over medium flame.  Griddle both sides until lightly browned.

Brush bread lightly with ghee, serve immediately.

Spicy Garlic Chicken Noodles

8oz. fresh Chinese egg noodles
1 tbsp. peanut oil

Bring a large pot of water to a boil.  Cook noodles like pasta until al dente; 5-7 minutes.  Drain, rinse under cold water and toss with oil.

2 tbsp. salted black bean sauce
1 tbsp. hoisin sauc
1 tsp. sambal
1 tbsp. red wine vinegar
1 tbsp. sugar
1/2 C. chicken stock

Put above ingredients in a small bowl.  Mix while mashing beans to make it a sauce.  Set aside.

2 boneless skinless chicken breasts
1/4 tsp. sea salt
1 tsp. cornstarch
1/4 tsp. sesame oil
1/4 C. grapeseed oil
4-6 dried red chilis, whole
1 tsp. ginger, grated
6 scallions, whites minced, greens cut on the bias
4-6 garlic cloves, roughly chopped

Heat a wok or skillet over medium high flame.  Add oil and swirl to coat.  Add chicken and sear until meat is cooked; 5-7 minutes.  Remove meat from pan and reserve oil.

Add dried chilis to hot pan.  Cook until they blacken and smoke.

Add ginger, scallion whites and garlic.  Saute until aromatic; 30 seconds.  Add sauce mix and cook, stirring until it boils.  Add noodles and chicken and toss until well coated.

1/3 C. whole peanuts, toasted
1 C. cilantro leaves
1-2 drops of sesame oil

Put noodles in serving bowl(s).  Garnish with peanuts, cilantro, scallion greens and sesame oil.

Blackened chilis are very spicy, you may want to remove them from the dish before serving...or not.

Also, this meal comes together very quickly so it is a good idea to have everything prepped before you get started

I was so excited about the noodles...I started eating before I snapped the photo!  If you've never taken a cooking class before and you like this blog and other cooking blogs, take a class.  I learn something new every time we go.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Someone posted this on FB It looks fantastic.  I may try it for our cased meat fest set for next week.  If not it will definitely be a staple this summer.  I will be sure to take some photos to include with this post.  

INGREDIENTS:

1 pint grape tomatoes

1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.