Is This Really Necessary

I like to eat an apple almost everyday especially when the local farms start picking.  I do take stock in the old adage "An apple a day keeps the doctor away" and "Apples are natures toothbrush".  Also they just taste good eating one out of hand.  While a good piece of pie is delicious and my apple crisp is sought out by certain family members...eating just the apple as is the best way to go. 

But the frustrating part of all of this is those stinking labels they plaster over all the fruit these days.  It took me seven (7) attempts to remove that little tiny label...REALLY?!  And then they wonder why people don't eat more fruit?!  Is it not possible to make a label that comes off with one good pull...these labels are as bad as those labels on things you by from Home Goods...aren't they the worst?!  No the apple labels are worse really!

Seven tries and I finally was able to remove the label off my little apple!

Okay my moaning and groaning is over...now I have to get those seven little sticky pieces off my thumb...wash the apple and I am good to go "brushing" my teeth and keeping the doctor away as I eat my crunchy pomme.

Elizabeth

Isle of Capri Pesto 2012

This past Sunday was "pesto making morning".  This year I had some beautiful basil...so naturally a freezer full of pesto for the winter is a must have.  When my nephew Seth and I went to the Trade Secrets Show in Sharon CT this past spring, we made as usual a beeline to the herb farmer.  He has Genovese basil which is the gold standard for making pesto.  While all others are okay, Genovese is the best!  Seth and I always buy a lot of pots and home we go with pesto dreams on our minds.  We also pick other things up but the basil is a must have.  

So Sunday morning I gathered all the ingredients and made three batches using The Barefoot Contessa's recipe.  I filled the containers almost to the top and then pouedr a thin layer of olive oil over the pesto which creates a barrier from exposing the pesto to the air which prevents oxidation which causes the pesto to darken to the brown color we all have seen...while it doesn't hurt the basil it does make the eye appeal less than desirable. Once I had everything done, tops go on, labels placed and off to the freezer.  

My mise en place...garlic, salt, pepper, olive oil, pine nuts, walnuts,
Parmesan cheese and the star of the show the Genovese basil.

Already for the freezer...YIPPEE!!!!!

I can't help but look at this bounty and imagine all the things I will be making...pasta with pesto, pizza, salad dressing, garlic basil bread and the list goes on...I will gift a bit of this booty to friend just because!

Elizabeth

Butternut Soup Plus

So the winter squashes are just starting to show up at the farm stands...hard to resist a glorious butternut squash.  I decided to make a soup as there is a chill in the air lately so a bowl of soup for supper hits the spot.  With a handful of ingredients homemade soup can be made in a jiffy.

I peeled the butternut and parsnips and roasted them
sprinkled with a little salt and pepper and a drizzle olive oil.

Gorgeous leeks washed under running water to remove any
sand and then diced into small pieces.

A mis en place being prepared of minced garlic, sage, leeks and
ready to now peel and dice some apples
which are now coming in as local
early picks.

A quick saute and these aromatics are tender
and ready to add to the pot with the
roasted butternut and parsnips.

I used my immersion blender to make the soup into a creamy
blend...I do not take it to a totally creamy base as I like a bit of
texture in the soup...with a splash of cream another level of
creaminess is achieved.
Placing the soup base in the blender would work as well.

A perfect bowl of pre-autumn goodness.
Topped with homemade seasoned croutons.

Do you ever make something off the cuff and have it turn so good you want to repeat it...only to forget how you achieved it?  This soup is one I want to make again...so recording the ingredients and steps is a must!

Elizabeth

Bumper Tomato Crop

Nothing better than going out to the garden and gathering tomatoes in a basket...I grow many varieties as I love all the different colors, sizes and shapes.  I just stare at this bounty as I marvel at wonder of it all!

Fresh from the garden...all warm from the sun.

Summer colors!

One of my favorites...Mr Stripey!  

Another favorite...an heirloom called Garden Peach.

Aren't these cherry and pear shaped little tomatoes delightful?!

My affair with fresh picked, sun kissed tomatoes just makes me a happy happy gardener!

Elizabeth

Sweet Corn

Well this has been a great year for corn!  I enjoy a good ear of corn but I just love it cut off and simply sauted with olive oil, some small diced green pepper and onion, a sprinkle of salt, pepper and a pinch of crushed red pepper..so so good!

A fast sauté  of aromatics and the house smells delightful!

This mix is good as is or added to anything...a soup, omelet or frittata, or even guacamole which I did for company last week...boy did that ramp that avocado up a few steps, my company couldn't stop eating it!

Just cut the corn off the cob, add to the pan and in about 3-5 minutes a wonderful
side dish has been prepared.

So there you have it.  This concoction freezes well...just make a big batch and sweet corn will be at your fingertips all the cold winter long.  

Elizabeth

Succotash Rhode Island Style

Growing up this was the time of year my grandmother always made a huge pot succotash.  We never had just one meal of succotash in the summertime but we had as many as we could fit in while the shell beans and corn were available.  It was the kids job to sit on the porch and open the beans into the pot and then go down by the shed to shuck the corn.  My grandmother did not want any of the corn silk or mess on her clean porch or in her immaculate kitchen.  Once we finished our tasks after being told more than once to get moving and stop lollygagging...everything was added to that one big pot and cooked through with a piece of salt pork for flavor.  Once finished this wonderful concoction was ladled into a bowl and served with a crusty piece of bread...so simple, so easy, so good.  

I have carried on the tradition because I can't imagine a summer without succotash...not only because it tastes so good and healthy but because this pot holds a bounty of memories I wouldn't trade for anything.

Shell beans in all their glory.

Fresh shucked corn cut of the cob.

The starch in both the beans and corn make the broth creamy. 

With the addition of fresh potatoes the meal is complete.

I am so thankful Nana taught me to make succotash...and even more thankful for having her in my life.
Elizabeth

Pure and Simple Lima Beans

After going to the farm stand the other day I ached to get theses lima beans cooked.  I think it took longer to get them out of the pods then to eat them!  I simply steamed them till tender, placed them into a bowl with salt, pepper and a little butter and that was my lunch...better than a steak!

Perfection in a bowl.

One of summers jewels...long live summer!

Elizabeth

Eggplant Meatballs

I was looking at the local flyer for Dave's Market and saw they were making eggplant meatballs...that intrigued me.  Since I like a good vegetarian meal this was right up my alley.  I decided to make my own and they turned out just fine.  The other day when in the market I decided to check Dave's out...at $7.99 a pound that is all I did...since I had my own at home... I may buy a couple next time just to compare but what I made was very very good.  Only thing I would do different is after roasting the eggplant I would place the pulp in a sieve and drain the excess liquid out...other than that I am very pleased with my recipe.

Roasted eggplant scooped out of the skin

Homemade flavored breadcrumbs

Breadcrumbs and eggplant combined and seasoned with
fresh chopped basil, oregano, crushed red pepper flakes,
garlic powder, grated Parmesan cheese, a little olive oil and salt and pepper.

Rolled to "meatballs" and placed on a Pam sprayed baking sheet
You could also line with parchment paper...
because there is little fat in this recipe meatballs will stick to baking sheet.
Bake at 375 degrees for about 20 minutes...
just to firm up and dry out so they hold their shape.

All done...look good!

I made my own spaghetti sauce since the garden is overflowing with tomatoes...
So supper was easy...linguine from Chef A Roni (one of my favorite stores),
my own spaghetti sauce and eggplant meatballs with fresh grated reggiano parmigiana!
PERFECTION!!!!!

A delicious way to have a meatless meal...

Elizabeth

Zucchini Spice Bread

It is that time of year when zucchini rules...so when I was given a gift of zucchini it was time to make zucchini bread.  Why break from summer tradition and quite frankly there is nothing wrong with a good piece of zucchini bread except it usually leads to wanting another piece!

Traditional summer gift...
Thankfully these were the small tender  zucchini not the baseball bat size squash!

Time to make the bread....

Everything in the mixer bowl and ready to cream together...
don't you just love a kitchen aid!

Zucchini grated in the food processor...fast and easy
No scraped knuckles on a box grater!

I like to grate my nutmeg fresh for recipes...

Into the oven

Enough zucchini to make three more loafs.

Out of the oven...delightful!

So that was easy...I gifted these two loaves to a friend who reported back that the bread was "delicioso"!  Sounds like this recipe is a keeper.

Making zucchini bread is a summer staple...why break from tradition...just do it!
Elizabeth


Zucchini Spice Bread
If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven

Yield - Serves 12
Ingredients

Nonstick cooking spray
1 large zucchini (yield 1-3/4 cups when grated)
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
Directions

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 - 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

(A Martha Stewart recipe)

Jordan Marsh Blueberry Muffins

This year my blueberry bushes were thick with berries.  Initially I only got a handful then I hit the the two cup mark so now I could make something...YIPEE!!!!!  It had been ages since I made muffins and those here in New England know there is only one recipe to follow - Jordan Marsh Blueberry Muffins.  Unfortunately the robins and catbirds discovered my bushes and cleaned them out everyday...I never got another berry for the rest of this summer.

Jordan Marsh was a department store that everyone went to...for our family our Easter outfits which included hats, dresses, coats, gloves, shoes and purses often came from Jordan's (for short).  The staff was attentive and we all came out of there looking like Mrs. Astor's pet horse!  

My Jordan Marsh spring assemble...

Well with my first big pick...I dug out the recipe and made a batch of muffins.

Muffin loaded with blueberries.

End results.

I gifted most of the muffins to a friend who shared them as well...rave reviews were passed on back to me.  Really this recipe is fool proof and always makes a great batch of muffins. 

Elizabeth

JORDAN MARSH BLUEBERRY MUFFINS

1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
Preheat oven to 375°F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops).

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.

Tip: If you have trouble with blueberries settling to the bottom try tossing them in flour before adding to the batter. It may just be that your batter is too thin. Another trick is to fill muffin cups 1/4 full with batter which hasn't had blueberries added to it yet; then stir the blueberries in and continue to fill the muffin cups. This way you won't start out with blueberries at the bottom!

Ed's Whimsical Birthday Cake

Some time ago my sister Lisa planned a fantastic birthday party for her husband Ed.  It truly was a party   to remember.  The food was bountiful and delicious, the music she picked out and playlist she created was perfect, decorations were fun and everyone got their own cupcake and Ed got his own cake!  Lisa even had The Providence Dancing Cop for entertainment.  It was a perfect party in every way...she left no stone unturned.  Ed was surprised when he entered the room and the fun and laughs never stopped after that...it was a grand party in every way and Ed deserved every minute of celebration and recognition.

Lisa asked I make the cupcakes and Ed's birthday cake.  Hallelujah as I have been dying to make this cake for someone...actually decorate a cake like this for someone.  It is simple and easy but has such wonderful eye appeal.

I made a yellow cake and frosted it with a plain vanilla buttercream icing.  It is the decorations that put it over the top.  I simply covered the sides with both large and small sprinkles then topped the cake with English Allsorts candies....then finished it off with more sprinkles and edible silver stars.

There you have it a birthday cake that sings at the top of it's lungs "PARTY"!!!!!

It was a great party and I got to make a cake I have been itching to try.  Lucky me!!!!!

Elizabeth

Dessert Pizzas for Vacation Bible School

When I heard my three little nieces would be attending Vacation Bible School (VBS) at Wood River Baptist Church I offered to make cookies for one of the weekday snacks.  My sister came back one day and asked if I would make the last day snack and it was to be a "special" snack.  I asked the head count she said 100...WOW...sounded like a lot but I had to be glad that many kids were going to VBS.  Later the count was reduced...but still up there...now I had to figure out what to make.  

I decided on dessert pizzas...basically one huge cookie covered with "toppings" and cut into wedges like a savory pizza.  I decided on a S'more pizza and a Fruit pizza.  Both as easy as "pie"!!!!!

The s'more pizza had a chocolate chip cookie base topped with chocolate chips, broken pieces of graham crackers and mini marshmallows. The fruit pizza has a sugar cookie base then covered with a sweetened cream cheese layer topped with pieces of fruit.  I "cheated" and used prepared cookie dough which made making ten (10) pizzas a much easier task.  In the future I will use a homemade cookie base just to see what the differences are.  

I heard both styles of pizzas got rave reviews and many requests for both recipes....a sure sign these were a hit!

The S'more Pizza

Six s'more pizzas ready to be packed for VBS.

The fruit pizza sugar cookie base covered with the cream cheese mixture.

The finished product...absolutely gorgeous!  I made four of these.

A close up...colorful and tasty...and for those of you who want to live in a delusional world...healthy too!
Just 'cuz it is covered in fruit doesn't make it healthy but who's counting calories on the last day of VBS.

So there you have it...fun to make, pretty to look at, very tasty and kid approved.
Elizabeth

Simple Supper

Every once in awhile I crave a pizza...since I eat very little meat this easy quattro formaggi pizza is delightful and hits the spot...I just use a store bought flat pizza round and top it with fresh mozzarella, feta, asiago and Parmesan...hence the "four cheese" name...drizzle a little olive oil, a sprinkle of fresh ground pepper, a pinch crushed red pepper flakes, and a dash of garlic powder...bake in a 400 degree oven for about 20-25 minutes.

Ladies and gentlemen - dinner is now being served in the main dining!

Elizabeth

Dinner and Cards - Great Night - Girls Team Won - Need I Say More!!!!!

It has been some time since we have all gotten together for a nice meal and then a card game. So last Saturday night we managed to pull off a night of great food, fun and especially wonderful company!

I set the table with a spring theme...plain and simple with a touch of elegance...just the way I like it!

Laura and Natalie made the salad which was served with a lemon vinaigrette...Laura is married to my nephew Caleb and has her own blog which is full of great ideas, tips and just great things to read...take a look - plant.eat.create

Also take a look at her new shop on etsy...www.etsy.com/shop/handmademachak

When we sat down to eat, the fun began and I totally forgot to take any more pictures...

Elizabeth

Cake Decorating Class Four - GRADUATION!

Week four already! Another cake required for class...so I baked this one without a problem...frosted it like I knew what I was doing. I picked out a design I liked and saw little dropped flowers were required so I got those done also...something in the back of my inexperienced mind told me these little flowers were not what I should have made but I did them anyway...at least I got some practice.

Cake and dropped flowers...

Aren't they adorable?!

So this week we learned to make roses...this was intense! Also learned how to write on a cake...my penmanship is not the best and then add writing with frosting in a bag requiring one apply just the correct pressure and I give myself a "D" in this area...at least it could be read...

My roses had a bit of a ruffled edge because my tip needs to be opened a bit...my question here is...these tips are made in Korea...why the heck don't they make them right? How is a beginner suppose to know a tip must be adjusted...oh well...lesson learned...

So I made a lot of roses and applied them to my cake...added some leaves and lines and dots for added eye appeal...

Since I was once again gifting my cake to the guys at the car dealership via my neighbor....I used my writing techniques to thank them for the lottery ticket they bought me after the first cake...

My cake on the left and the look I was trying to achieve out of our lesson book on the right...you will notice no dropped flowers used...that nagging thought I had initially was right...I couldn't get them off the board to the cake...oh well...since I now knew how to apply a shell border...I did that instead...pretty cool!

Tonight was our last class and we all were awarded our certificates...we all passed...a lot of signed up for the next series of classes...I am a cake decorating sophomore now!

Oh by the way, this time the fellows who received my graduation cake bought me another "thank you" lottery ticket but this time they doubled my chances...I had ten shots at the big money! If I win this time...I can open a chain of bakeries!!!!!

Elizabeth