Category Archives: TaMara

Friday Recipe Exchange: Pears and Grilling

Pears Pecorino Walnuts

Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.

Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.

First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.

Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.

The dinner menu took advantage of the abundance of pears right now, Grilled Salmon in Dill Sauce with Pear Raspberry Salad. Click here for recipes and full menu.

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JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.

What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?

Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.

Here is my version:

Pasta with Pears, Pecorino and Walnuts

  • 10 oz linguine pasta
  • 1/2 cup walnuts, coarsely chopped
  • 3 large pears, very ripe, cored and cubed
  • 3 tbsp butter
  • 3/4 cup grated Pecorino Romano (plus extra for garnish)
  • 4 oz cream cheese or Mascarpone, cut into small cubes
  • dash of white wine (opt)
  • salt and pepper to taste

skillet, large pot

Bring water to boil in large pot, add salt and pasta and cook to al dente.  Drain but do not rinse and add back to pot, off heat.

While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.

Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).

Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.

Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.

That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara



 

Dinner Menu: Salmon in Dill Sauce with Raspberry Pear Salad

Haven’t posted a dinner menu for a while. Pears are on sale right now, so I wanted to take advantage of that. It  has nothing to do with me being tired of plums, grapes and tomatoes. That’s my story and I’m sticking to it.

On the board tonight:

  1. Salmon in Dill Butter Sauce
  2. Rice
  3. Pear-Raspberry Salad

Salmon in Dill Butter Sauce

  • 3 tbsp butter
  • 3 tbsp fresh chopped dill
  • 4-6 oz boneless, skinless salmon fillets
  • Juice from 1 lemon
  • ½ cup chicken broth

skillet

In skillet, melt butter, add dill & lemon juice.  Brush lightly over fillets.  Add chicken broth to remaining butter in skillet and bring to a low boil, lower heat and let simmer until reduced by half .  Grill fillets for 3 to 4 minutes each side (be sure and oil grill rack well before using.  You can also grill on foil or in a grilling pan).  Drizzle with sauce.

Pear-Raspberry Salad

  • 8 oz walnut halves
  • 1 tbsp oil
  • 1 tsp soy sauce
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp crushed garlic
  • 16 oz baby greens
  • 2 ripe Bartlett pears
  • 1 cup fresh raspberries
  • 2 oz blue cheese, crumbled
  • 1 cup raspberry vinaigrette dressing

baking dish, serving bowl

In baking dish, toss walnuts with oil, soy, ginger, salt & garlic.  Toast in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce.  Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts.  Toss with dressing.

dill-2



 

Midweek Music Break: Lou Gramm, Midnight Blue

Been running through my head all day:

Summer Grilling: Curried Turkey Burgers

I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.

Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.

Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).

Curried Turkey Burgers

  • 1 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads

bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

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Sunday Serenity

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The oldest of my two younger brothers released his daughter out into the wild this week. In other words, college, baby! He snapped this beautiful shot near her campus in Florida.

I don’t know how he and my SIL are coping. In my mind she’s still 8. Sigh.



 

Kids, This Is a Cyclist. Cyclist, Meet My Kids (What Do Mama Skunks Say)

Photo by Peter Pereira

Friday Recipe Exchange: Convection Roasted Chicken

Dinner is Served

After asking for and receiving some excellent advice on how to use my new convection oven, I decided to jump in and test it out. Roasting a chicken seemed like the most logical choice. If I ruined it, I could turn it into chicken salad. Sonoma Chicken Salad to be exact, found here.

This time of year, recipes seem superfluous – farm fresh corn, zucchini from my garden and sliced tomatoes need little embellishment. But I do have Tomato-Pasta Salad, here, that changes up the usual flavors.

For dessert, those plums needed to be used, so I went with a Plum Crumble (or as my cousin christened it, Plumble), recipe here. I used the convection feature,  which helped the crisp brown evenly. Bonus Bixby inspecting the plums here.

I don’t have any recipes from JeffreyW this week, but that could because this guy is keeping him busy:

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That’s the most adorable, Gabe, getting himself into a bit of trouble. I am looking forward to seeing how JeffreyW’s figs turn out, hopefully abundant enough for homemade fig newtons. But if not, just fresh off the tree. I love figs! Photos of his fig progression are here.

What’s on your menu this weekend as summer winds down? My grapes are starting to ripen, and of course I’m overrun with plums, so does anyone have some good plum or concord grape recipes they want to share? What else is cookin’ tonight?

Chicken's Done

Tonight’s featured recipe is pretty simple, since what I wanted was to test out how the convection oven treated my ingredients. I started with a local chicken, zucchini from my garden, potatoes from my dad’s garden and local corn.

I mixed together 2 tbsps of butter with dried, crushed rosemary and basil, along with crushed garlic and rubbed it under and over the skin of the chicken. I then rubbed more of the herbs and garlic inside  the cavity.

I put the chicken and the sliced potatoes into the roasting pan. I roasted them at 425 degrees, until the breast meat registered at 165 degrees and the thighs at 170 degrees. The high temperature, combined with the convection created a crisp skin that quickly sealed in the juices. Total cooking time was one hour for a five pound bird.

Convection Oven Roasting

I added the sliced zucchini about 15 minutes before the chicken was about to come out of the oven, so everything finished up nicely. The corn was microwaved for two minutes an ear (for a total of six minutes) with the husks on. If I had been more confident with my oven skills, I would have popped the ears into the oven just a bit before the zucchini and roasted them in the husks.

I am over the moon with what the convection feature can do – the potatoes were perfectly roasted, the chicken crisp and moist, the zucchini tender. The flavors were great and the herbs really permeated the meat.

That’s it for this week. I’m sitting here watching the welcome rainstorm drench my very thirsty yard, while contemplating my long list of things to do this weekend. Have a great weekend! – TaMara



 

The Grapes of August

Grapes of August

I went out before work to see if there were tomatoes I needed to bring in (and yes, there were). I decided I should grab the one cluster of grapes that was almost ripe yesterday. Once I was under the grape arbor, it was clear I was going to be there a while. Everywhere I looked there was another fully ripe cluster.

No idea what I’m going to do with them. Probably make juice…



 

Plumtastic!

Plum harvest day 3

So my two little ornamental plums have provided quite the harvest this year. Clearly no one told them they are not supposed to produce fruit. This is day three, still quite a few even after I invited my neighbors over to pick as many as they liked.

Bixby Inspects Harvest

Bixby must inspect everything, though so far he doesn’t seem to have a taste for plums. There are at least twice as many up higher in the trees (though they really are small trees) and I don’t have it in me to get the ladder out and pick more. Next year there will be plum jam. This year, the plum fairy may be leaving gifts on the unsuspecting’s doorsteps.

Speaking of no energy – I don’t have it in me to do the recipes tonight – maybe tomorrow…



 

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