Blog Archives

Friday Recipe Exchange: Ice Cream and Gelato Treats

Key Lime Pie2

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts.  Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato

  • Gelato Plain Base (recipe below)
  • 1 graham cracker crust, broken into pieces and frozen (recipe below)
  • 3 tbsps fresh lime juice, preferably Key lime*
  • 2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust

Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

==================================================

About these ads

Frozen Treats: Chocolate-Hazelnut Gelato

Hazelnut Gelato1

This first appeared May 2013. At the time I had borrowed my friend’s ice cream freezer to test drive it. I bought my own this past week or so and decided it was a good time to start making some sweet frozen treats again. And as luck would have it, LFern is back from Japan and coming over tomorrow to share stories of her adventure. I also need to ask her a big favor, so I thought a fresh batch of her favorite frozen treat couldn’t hurt my case.

=============================

My friend LFern and I are not able to get together frequently. Family, work and other daily obligations, plus the fact we now live about 25 minutes apart, make it difficult to plan a lunch or coffee time. But this week I sent her an email that said this:

If you decide to come visit me this week I’ll make chocolate-hazelnut gelato (ok, I’m making it anyway, but why miss out?)

T.

That seemed to be incentive enough. Remember she’s my coffee and chocolate friend. I sweetened the deal with the promise of Lavazza coffee, too. When she arrived the ice cream maker was busy humming away. Fifteen minutes later, we had coffee and Gelato ready for a well-deserved girls’ afternoon.

I served up bowls and then proceeded to put the rest in the freezer. LFern mentioned I really didn’t need to do that, she’d be happy to finish it for me. I reminded her I still needed to take photos. She suggested this would be the only photo I would need:

empty bowl1

Needless to say, the recipe was a success. I had to agree with her, it was difficult to put enough away to photograph later. But luckily, once the photos were done, someone had to eat the bowl of goodness. Since I was the only one around at the time, I didn’t have to share.

So here is the next recipe in the Frozen Treats series. (A reminder, the first recipe is here and the second one is here. )

Hazelnut-Chocolate Gelato

  • Gelato plain base (recipe below)
  • 1 tbsp dark cocoa
  • 1 tsp vanilla extract
  • 13 oz chunky chocolate hazelnut spread (Nutella style spread)
  • 3/4 cup hazelnuts, roughly chopped

bowl with cover, ice cream freezer

ETA: Two things I forgot to mention. I reduced the sugar in the plain base because the hazelnut spread has lots of sugar in it and I was afraid it would be overly sweet. When I tasted the mixture after the spread was added, it was still a little too sweet, so I decided to add the tablespoon of dark cocoa powder. That did it and gave the finished product a nice rich chocolate flavor.

Make gelato plain base. Remove mixture from the heat and sift dark cocoa into the mixture and then add vanilla and hazelnut spread, stirring until the spread has dissolved completely. Remove to bowl, cover and refrigerate 4 hours or overnight. Before covering with lid, I also cover with plastic wrap, pressed down onto the mixture to keep it from forming a ‘skin’. Next add to the ice cream freezer and freeze according to the machine’s directions.  It will be a soft serve consistency when done, freeze for at least an hour before serving. (Okay, we didn’t wait that long and it was yummy anyway). You can stir the chopped hazelnuts in before freezing or you can use as a garnish for each bowl.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts.

Side note: While I was typing this entry, late (last) night, I kept hearing this repetitive sound. It took a moment for it to register. It was our neighborhood Great Horned Owl, making quite the ruckus, hoot-hooting away in the rain. That was a pretty perfect moment.

I’ll conclude this series with the Friday Recipe Exchange, featuring the recipe idea that started the whole thing off. Until then…

========================================================

Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

===============================

Originally posted May 2013

Friday Recipe Exchange: Sitting on the Porch, Sipping a Rosemary Lemon Rhubarb Sprizter

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.

Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.

Next up, a couple of Watermelon Cooler recipes can be found here.

I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.

For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.

I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.

For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’.  A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.

But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.

Rosemary Lemon Rhubarb Spritzer

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.  Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.  To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual).  – TaMara

Friday Recipe Exchange: 4th of July Cookout Ideas

DSC_3999 [1600x1200]

Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better?  So let’s jump  right into the food portion of our festivities.

These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).

Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.

JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)

And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).

Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.

Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.

Drunken Chicken 1

Grilled Bourbon Chicken Appetizers

12  servings

  • 1- 1/2 lbs boneless skinless chicken breasts
  • 3/4 cup firmly packed brown sugar
  •  1/4 cup chopped Chipotle peppers in adobo sauce
  •  1/4 tsp cayenne pepper
  • Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
  • 8 oz pineapple chunks
  • 12 strips of sliced bacon (should be a pound)
  • 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*

Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)

Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.

To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.

(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).

Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.

*please don’t forget this step or all you’ll have for appetizers is flaming skewers.

That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here).  Have a safe and happy 4th! – TaMara

==============================

Fireworks2

Friday Recipe Exchange: Summer Salads

summer pasta salad

JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.

In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.

This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…

I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.

On to the recipes.

First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.

One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.

Not excited about pasta? How about a nice Italian Lentil Salad (here) or a tangy Apple Salad (here).

What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.

Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.

Summer Vegetable Pasta

The beauty of this recipe is you can substitute whatever vegetables are fresh and available.

  • 12 oz of favorite pasta (penne, large shells, rotelle, etc)
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 to 3 tsp crushed garlic (depending on your preference)
  • 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
  • 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead –  I actually used the cheddar mentioned above because it melts so well,  and is really creamy, not like typical cheddar.
  • 2 cups cherry tomatoes, halved (more as desired)
  • Salt and pepper to taste
  • Fresh basil, chopped
  • Parmesan cheese as garnish

Dutch oven or large saucepan

Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).

Wipe out the pan, add oil and heat  over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.

Season with salt and pepper to taste.  Serve with grated Parmesan. Serves 4.

Have a great weekend – TaMara

 

Friday Recipe Exchange: Santa Fe Wraps and Enchiladas

DSC_8441 (1600x1060)

I live within walking distance of one of the best family owned Mexican restaurants around, they have some of my favorite green chile sauce ever, so I rarely go to all the trouble of making a Mexican style meal.

But JeffreyW is always making some yummy south of the border treat. He was burning up the blog with some great recipes this week, so I’m going to highlight those tonight. Then the featured recipe is a simple and tasty wrap I often make for a casual meal when I have company.

First up, JeffreyW makes some excellent Chimichurri that I can’t wait to try.

Chimichurri is a  green sauce used for grilled meat, originally from Argentina. It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

Photos and recipes here and here (he changes things up a bit the second time around).

Pictured above are JeffreyW’s Chicken Enchiladas, recipe and more photos here.

For a quick kid-friendly dinner, I make a fun and popular with the kids Burrito Pie, recipe here.

What’s cookin’ this weekend? Anything fresh from the garden making it to your table yet? Hit the comments and don’t forget to share some of your favorite recipes, you guys have been great at giving me new recipes to try.

The featured recipe tonight is one of my quick and easy meals that works great when I have a house full and I want a casual build-your-own main course.

Santa Fe Wraps

(There is a full dinner menu at this link).

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin, London broil, or flank steak thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all the water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and simmer an additional 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*Go wild, use a couple of different colors for added flavor and a pretty presentation.

Also, please note my friend who lived in Santa Fe says it needs chopped green chiles to be authentic. So add as desired.

That’s it for this week….happy Friday the 13th.  – TaMara

 

Friday Recipe Exchange: Baked Beans

_DSC8250 [1024x768]

Baked Beans photo by JeffreyW

I was thinking of backyard cookouts when trying to pick a topic for tonight’s recipe exchange. Running through favorite side dishes, baked beans jumped to the top of the list. It is one of those dishes I equate with summer. I usually only put a pot of baked beans together for large cookouts or picnics and I love them. I like that you can mix up a variety of beans and sauces to get entirely different flavors: sweet or savory, spicy or full of smoky goodness. Difficult to choose a favorite.

With that in mind, let’s start with JeffreyW’s Baked Beans recipe (click here) and his walk-through (in words and picture) of his process (here).

Here’s a quick recipe that spices up a simple can of baked beans and adds a touch of sweet, too.  Nita’s Baked Beans, recipe here.

If baked beans aren’t your thing, how about Butter Beans and Greens (recipe here), since in many backyard gardens, the collards, mustard greens and spinach could be flourishing.

What’s on your plate this weekend? Do you have any secret family recipes for baked beans? Go ahead, share in the comments, your secrets safe with us.

The featured recipe tonight is savory, sweet. smoky and oven baked. Who knew molasses could be so good?

Boston Baked Beans

This serves 8, but you can easily double it for large gatherings. The slow cooking, white beans and molasses are what give these baked beans their signature flavor.

  • 1 pound (2 cups) dried white beans (Great Northern or navy beans)
  • 2 medium onions, coarsely chopped
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1/2 cup ketchup (or 2 tbsp tomato paste)
  • 1 tbsp dry mustard
  • 1/4 pound thick sliced bacon, cut into pieces
  • 4 cups water, or more if necessary
  • 1/4 tsp salt (more may be needed, but start here)
  • 1/4 tsp pepper

large dutch oven, bean pot or heavy duty oven proof pot

Soak the beans overnight, drain, and rinse them. (Here at high altitude, soaking doesn’t do much, so I pressure cook them for 20 minutes instead, then let them soak for an hour)

Preheat oven to 300 degrees.

Drain and rinse the beans.

Put the beans in a large, ovenproof pot.. Add the onions, brown sugar, molasses, tomato paste, mustard, and bacon. Add water, salt, and pepper. Return the beans to a boil. Cover the pan and transfer to the oven.

Cook the beans for 4 hours, checking them every hour to see if the pan seems dry. Add more water as needed, ½ cup at a time.

Add more salt and pepper, if you like, and let the beans sit for 15 minutes before serving.

Note: To reheat leftovers, add more water and cook over low heat, stirring often, for 10 minutes or until hot.

That’s it for this week. If you missed it, this week’s menu was Grilled Rosemary Steak with Grilled Sweet Peppers and Potatoes. Have a great weekend! – TaMara

 

==========================================

 

 

Friday Recipe Exchange: Simple Fruit Desserts

DSC_8295 (1600x1060)

JefferyW makes Creme Fraiche

This week cooking was centered on desserts, most by request, so I thought it would make a good theme for tonight’s recipe exchange.

JeffreyW made one of my favorite toppings, Creme Fraiche, pictured above and recipe here.

He also makes quite a few dump cakes, which are easy fruit desserts. A yummy sample are his Cherry Pineapple here and Apple Crunch here.

I have a Blueberry Updside Down Cake in the oven as I write this, and if it turns out tasty and photogenic, I’ll post photos and recipe tomorrow.

Until then, what’s on your plate this weekend? Is it time for grilling yet? Hit the comments and don’t forget to share your favorite fruit desserts. BTW, if you haven’t seen the latest visitor to the shelter Mrs. J volunteers at, he has stolen my heart, check out  Hank.

Tonight’s featured recipe is my annual birthday cake for a friend. Simple to make and very tasty:

Pineapple Upside-Down Cake

Sometimes I substitute crushed pineapple. It needs to be drained well, using a mesh strainer and I usually omit the addition of 1 tbsp pineapple juice because even after draining, there’s usually about that much left in the crushed fruit. You can also substitute blueberries or other fruits to a make a different kind of upside down cake.

  • 8 oz can sliced pineapple, in pineapple juice
  • 3 tbsp butter
  • 1/2 cup brown sugarPineapple Upside-Down Cake

======

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups unbleached flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • stemmed maraschino cherries, stems removed (opt)

8×8 glass baking dish and mixing bowl

Drain pineapple, reserve juice.  Melt 3 tbsp of butter and add to baking dish with brown sugar and 1 tbsp of reserved pineapple juice.  Mix well.  Arrange pineapple slices over sugar and butter mixture.  In bowl, cream shortening and sugar until fluffy.  Add egg and vanilla, beat until fluffy.  Sift together flour, baking powder and salt, add to creamed mixture.  Add enough water to remaining pineapple juice to make 1/2 cup and add to batter, mixing well (it will be lumpy) and then pour over pineapple slices.  Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean.  Cool 5 minutes and then invert on a plate.

Note: in the pretty pictures it always has a maraschino cherry in the center of each pineapple ring. None of us like those, so I never add them. But add to the pineapples before baking if desired.

That’s it for this week. If you missed it, the dinner menu this week was Herbed Fettuccine and Apple SaladSee you next week – TaMara

Friday Recipe Exchange: Fresh and Light

Jicama Slaw Final A friend called me early last week and said, let’s go away to the hot springs. Well, heck, why not,  I needed a break, so we threw some swim suits in the car and drove down to New Mexico. After a day of soaking we headed to the onsite restaurant where a simple side dish inspired tonight’s featured recipe. A light, easy, flavorful and completely unexpected salad.

But before we get to that I have an assortment of salads for you to choose from:

Frequent contributor, Josh D. shares his recipe for Corn and Black Bean Salad here

A trip to the international market inspired several Unusual Fruit Salads (recipes here)

And just in time for Mother’s Day, a fresh, light Spring Potato Salad (click here)

What are your plans for the weekend? We’re expecting a wet and wild Mother’s Day, so barbecuing and gardening are out. What’s on your menu? Any unusual and unexpected salads in your recipe box?

Tonight’s featured recipe takes what is usually an afterthought in a green salad and makes it the star to delicious results. Jicama becomes a slaw that is crunchy, sweet, tangy and really fresh tasting. I was completely surprised when I saw it on the menu and even more surprised at how good it was. I knew I’d be trying to recreate it the moment I returned home. This is what I came up with:

Jicama Slaw

I used my mandoline slicer to julienne the jicama and the cucumber. You can use the large blade on a box shredder if you don’t have a mandoline.

Dressing:

  • 1 cup plain Greek yogurt
  • 3 tbsp lime juice
  • 2 tbsp cider vinegar
  • 2 tbsp sugar
  • 1 tsp ground cumin
  • salt and freshly ground black pepper to taste
  • Jicama

Salad:

  • 3 cups shredded or julienned jicama (peeled before shredding)
  • 1 English cucumber*, washed and julienned
  • 1 sweet bell pepper, thinly sliced (red, orange or yellow)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 tbsp chopped Italian parsley

Combine the yogurt, lime juice, cider vinegar, sugar, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.

Combine the jicama, cucumber, sweet pepper and raisins in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Refrigerate until ready to serve. Just before serving toss with walnuts and parsley.

*I like the flavor of English cucumbers and they are unwaxed so I don’t peel them and they don’t need to be seeded.  Peel and seed waxed cucumbers if substituted.

That’s it for this week. If you missed it, the weekly menu of  Bacon Squash Campanelle and Panna Cotta Parfait is here.  Have a great weekend – TaMara

 

======================

Follow

Get every new post delivered to your Inbox.

Join 504 other followers