Watermelon Lemonade Cocktail

As the summer fades to a close, this cocktail is the perfect celebration of everything you have enjoyed these last few months.  The sweet and nostalgic taste of the watermelon pairs perfectly with the tangy lemonade, add a splash of vodka and you have a perfect and easy cocktail to serve at your end of summer party (the "mocktail" version isn't half-bad either!).  The store-bought lemonade makes this cocktail even better because of how quickly you can throw it together.  Use whatever organic lemonade you prefer.  Also we had a yellow watermelon hence the color, I think if you used a traditional melon it would turn out more pink.  Cheers!

Makes 4 cocktails

1 mini-watermelon cut into 2 cups of watermelon cubes
2 cups of Newman's Own Lemonade
1 shot of vodka per drink

1. Combine watermelon chunks and lemonade in a blender and puree until smooth (about 1 minute).
2. Let sit on the counter for 2 minutes
3. Pour into chilled martini glasses and top with vodka if serving.  Enjoy immediately.

Fava Bean Pesto

I realize this is a glamor shot of pesto in a tupperware but I ate my dinner too fast and couldn't get a decent picture of this amazing pesto.  This should be a good sign if you think about it, a pesto so delicious and versatile (hello turkey sandwich!) that I instantly forgot about you.  This could also be used as a dip for veggies, on pita bread sandwiches or tossed with pasta.  It's just simply that awesome.

Ingredients

1 lb fava beans
8 basil leaves
1 small clove garlic
1/4 cup almonds
1/4 cup olive oil
pinch of salt

1. To prepare the fava beans, you have to get the pods out of the larger bean.  Use a knife and carefully cut a slit in the larger bean and use your fingers to dig out the pods.  Think of it as a very large snap pea.
2. Heat a small pot of boiling water.  When boiling dump the fava beans into the water and cook five minutes.
3. Remove from the heat and let cool.
4. Now you have to remove the green fava from the outer white "shell".  Pinching one corning of the bean while squeezing from the other side seems to work best.  By the end of the pound, you will have found your method.
5. Combine all remaining ingredients with the fava beans in a small food puree system.  Blend until well combined, about 2-3 minutes.
6. Serve immediately.

Homemade Ginger Syrup + A Vodka Ginger cocktail

For a while now we have been making cocktails with ginger liqueur that retails for about $35 in our state.  Determined to find a better solution, I started making my own ginger simple syrup.  It still gives the same flavor as the liqueur but at a fraction of the cost.  It is non-alcoholic, so if you are having a party and there are little ones around, if you add it to club soda and add a splash of lemonade, you have yourself a handy mocktail.  We couldn't think of a name for this drink, if anyone  has a great idea, please let us know!

Ginger Syrup (adapted from Martha Stewart)

1 cup granulated sugar
1 cup water
2 cups chopped ginger (don't forget to peel it first)

1. Combine sugar and water in a sauce pan on the stove.  Stir together and heat over medium heat until the sugar is well combined into the water and it is at a nice simmer.
2. Turn off the heat and add the ginger pieces
3. After 30 minutes, strain the ginger out of the liquid mix and add the liquid to an airtight container (we used an old Bon Mamon jam jar).
4. This will keep in the fridge for about 2 weeks.

Vodka Ginger Cocktail

Ingredients (makes one drink)

2 oz vodka
1/2 oz ginger syrup
3/4 oz Lillet blanc

1. Combine all components in a a cocktail shaker filled with ice.  Shake well for about 15 seconds.  Pour into a chilled martini glass.

Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped
salt/pepper

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Ginger and Soy Salmon

Full disclosure, I took this recipe from my mother in law Hilde and I am not sorry about it at all.  She made this for Christmas dinner, the dish is super gourmet but also very simple and easy to make.  You can also prep it ahead of time and keep cool in the fridge if you are worried about the timing of cooking the fish.

Ingredients

1 lb salmon fillet
1 chunk of fresh ginger root (about 4 inches)
1 bunch of scallions
1 lemon
1 lime
1/2 cup soy sauce
salt/pepper
1/2 cup vegetable oil

1. Peel ginger root and thinly slice.  Set aside.
2. Chop scallions into less than bite sized pieces
3. Thinly slice lemon and lime.
4. Clean the salmon filet and dab with paper towels.  Place in a dish with a lip so it can go straight into the oven.
5. Top the salmon with ginger root, scallions, lemon and lime.  At this point you can put the fish in the fridge until you are ready to cook and serve.
6. When ready, preheat oven to 450 degrees.
7. Pour soy sauce over fish and top with salt and pepper.
8. Cook in the oven until fork on the fish is firm but not too hard.  About 12 minutes.
9. Remove fish from oven.  Heat a small sauce pan over high heat and add oil.  When nearly smoking hot, remove from stove and carefully pour over the fish.  This is dinner theater so you can do this at the table, but just be careful of the hot oil.
10. Serve and enjoy!

Entertaining - Hosting an Autumn Harvest Social

This time of year is the perfect time to gather your friends around and celebrate the bounty of the harvest and enjoy the delicious foods that come with Autumn.  This can be your "friends-giving" or just an excuse to get together and carve pumpkins.  These recipes are easy to put together and really show the flavors of the season.  All you need to make this a perfect party are some nice martini glasses and simple plates and flatware.  The rest of the atmosphere will come from the relief of being inside during a cold and rainy day.

Menu for a fabulous party!

Cocktail - Blood and Sand Martini
Appetizer - Sesame Seed Kale Chips
Salad - Beet, Pear and Avocado Salad
Dinner - Shepard's Pie
Dessert - Pumpkin Cookies with Chocolate Frosting

Eggplant and Zucchini Parmesan

I didn't know there could be a meal as good as this.  The fresh tomato sauce mixed with dainty zucchini and firm eggplant is the most amazing combination of food I've had in a really long time.  I know eggplant is not a favorite veggie for many people, I am no different.  However, this recipe takes eggplant and transforms it into the most utterly delicious purple food on the planet.  Open a bottle of your favorite Syrah and say "Ahhh".  This is definitely a Sunday or Entertaining dinner, unless you make the tomato sauce in advance and have it on standby.  You could use another tomato sauce, but then we can't be friends anymore.

Tomato Sauce

1 lb mixed heirloom tomato or tomato on the vine, roughly chopped

3 cloves garlic, crushed

2 carrots peeled and chopped

1 onion cut into half

1 tablespoon oregano

salt/pepper

1. Heat a deep pot over medium high heat
2. Swirl a few tablespoons of olive oil in the bottom of the pan
3. When hot add chopped tomatoes, garlic, carrots and saute about 5 minutes until tomatoes start to break down.
4. Add onion halves to the tomato mixture, then stir in oregano, salt and pepper
5. Let simmer over medium heat for at least 45 minutes.
6. When finished, remove onions and use an immersion blender to blend the ingredients.
7. Use as your would any other tomato sauce

Eggplant and Zucchini Parmesan

1 medium sized eggplant
1 small zucchini
2 eggs
1 cup bread crumbs
1 tablespoon oregano
1 teaspoon red pepper flakes
1 teaspoon salt
6 oz mozzarella
2 cups tomato sauce (see below)
12 basil leaves

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

2. Slice zucchini and eggplant into 1 inch thick rounds.

3. Whisk two eggs together in a small bowl

4. Combine breadcrumbs, oregano, red pepper flakes and salt in a pie dish or similar sized plate

5. Dip the eggplant and zucchini in the egg mixture and then dredge in the bread crumb mixture and lay on the parchment paper

6. When oven is preheated, drizzle a touch of olive oil on the eggplant and zucchini and then put it in the oven and let cook 15 minutes.

7. After 15 minutes, turn the oven up to broil and broil on each side about 5 minutes until browned and crispy, then remove from the oven.

8. Meanwhile take a 9 by 13 pyrex dish and ladle a small bit of tomato sauce on the bottom of the dish.

9. Layer the zucchini and the eggplant in the dish, top with remaining tomato sauce and place a piece of mozzarella on each piece of zucchini and eggplant

10. Return to broiler and broil until brown spots appear on the cheese and it is bubbling

11. Remove from the oven and serve with some sauce drizzled around the veggies.  Top with fresh basil and parmesan cheese

12. Serve with crusty bread and salad.

Entertaining - Hosting a Late Summer Picnic

One of the best parts about the end of summer are the sun filled lazy weekends of August and early September.  By  now most of the Summer weddings are over and everyone is taking a breather before heading back to school.  I love to put together a basket of food and enjoy and go for a picnic to the local park with friends and family.  These recipes are easy, transport well and will be a hit with everyone you invite!

Bleu Cheese Greek Yogurt Dip + Veggies
Gazpacho Blanco and Prosciutto Bruschetta

or

Sun dried Tomato Bread
Cheese plate (A creamy goat cheese or medium cheddar would be perfect!)
Charcuterie selection - I recommend a country pate or pork rillete

If you plan ahead, you can also bring some wine (I love the Bandit Box wines for picnics...they are easy to transport!).  Just make sure to bring solid colored cups to hold your beverage.

Get out there and enjoy these last few days of Summer!

Fava Bean and Ricotta Bruschetta

I really love simple and delicious food (clearly that isn't obvious from the fact I talk about it all the time).  But really, there is nothing more satisfying than experimenting with fresh, wholesome ingredients in the kitchen and discovering delights such as fava bean and ricotta bruschetta (you know, brusketta!)  The best way to take this recipe to the next level is to use this homemade ricotta cheese recipe from Smitten Kitchen.  The rest comes together quite easily.

Ingredients for 24 bruschetta


1 lb fava beans
1 baguetta
2 cups ricotta cheese
olive oil
salt/pepper


1. Heat a large pot of salted water on medium high heat, when boiling add fava beans and set timer for 3 1/2 minutes.
2.  Immediately remove from heat and using a slotted spoon, put veggies into a colander in the sink and run cold water over them for 2 minutes3. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife4. Remove the beans from the pod and set aside and discard the pods5. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!6. Set the beans in a dish and discard the husks
7. Everything up until this point can be made and stored until you are ready to serve.
8. Thinly slice your favorite baguette into bite size (or 2 bite size) rounds.
9. Spoon a tiny bit of ricotta on each baguette and then sprinkle with fava beans
10. Drizzle the plate with olive oil and then top with a bit of salt and pepper

11. Serve with a delicious and crisp Sauvignon blanc!

Panna Cotta with Fresh Strawberries

My farm share with Tahoma Farms is starting to send me some serious produce, this past week it was a pint of fresh local strawberries!  I've wanted to try making Panna Cotta for a while now (thanks April) so I finally made a batch mixing two recipes (one from Giada and the other from Honest Cooking).  It's a fairly easy dessert so I would definitely recommend this recipe next time you have a dinner party!  This would be fun a bridal shower or brunch too.  Add some blueberries and you could use this for July 4th celebrations!

Ingredients for 4 servings

1 cup milk (whatever you prefer, but stay away from non-fat)
1 packet Knox plain gelatin
1 cup heavy whipping cream
1/4 cup white sugar
1 tablespoon vanilla extract
1 pint strawberries rinsed and thinly sliced

1.  Pour milk into a bowl and sprinkle gelatin on top.  Let stand five minutes.
2.  Heat a heavy bottom sauce pan over medium heat.  Add milk and gelatin mixture and stir to incorporate.  About 5 minutes.
3.  Add cream, sugar, vanilla extract and stir until incorporated (about 2-3 minutes)
4.  Remove from heat and pour into fancy glasses or even ramekins
5.  Let set in the fridge about 4-5 hours until "jello" like
6.  Remove and top with fresh sliced strawberries

Entertaining - Hosting a Summer Cookout

When the weather is beautiful and the sun setting well after 8 PM, it is the best time of year to have a barbeque or cookout.  Setting a table outdoors means easy clean up and a few extra touches go a long way to delight your guests.

Tips for Success

Procure a large tray to help carry several items to your outside venue
Buy funny and cute plastic plates that can be easily thrown in the dishwasher
Invest in a large pitcher for drinks (Goodwill sells these by the dozen and for super cheap)
Paper napkins are your best friend!
Fresh cut seasonal flowers are the perfect adornment to your outdoor table

The Menu

Appetizer #1 - Hummus and veggies
Appetizer #2 - Grilled Radicchio with Goat Cheese
Appetizer #3 - Goat Cheese Stuffed Peppers

Entree - Hot dogs or bratwurst served with Homemade Sauerkraut
Salad - Fava Bean and Potato Salad
Side Dish - Corn Salad

Dessert - Chocolate Whiskey Cupcakes

Drink - Gin and Lemon Cocktails

Entertaining - Hosting an Effortless Brunch Party

My friends will tell you that I love hosting brunch (and I'm always up early on the weekends so this is never a problem!).

The key to brunch is starting off with a nice beverage and "appetizer" pairing.  My the menu has two options for drinks (one alcoholic and one non-alcoholic).  This allows people to relax and enjoy conversation without feeling utterly famished while waiting for everyone to arrive.   Once all of the guests have arrived, you can move on to the more formal part of the meal, which I prefer to serve at a table on casual plates with a colorful napkin and simple flower arrangement.

Brunch is the entertaining event to really use colors that aren't necessarily "matching" but are appeasing to the eye.  If you have mismatched dishes they are perfect at brunch because most people are too sleepy to notice.  This also gives of a casual feeling while still keeping the paper plates in the cupboard.  I also recommend everyone have at least one tablecloth that is bright and emits a feeling of energy, this is the perfect occasion!

Check out these cute napkins from Anthropologie - Storybook Romance Dishtowels

You will notice there is no meat on this menu and it is something I do often when serving to a large number of people.  When food is this delicious, they even hardly know it's missing and your vegetarian friends will be silently thanking you.

Menu

Starters:

Blueberry Lemon Coffee Cake
Prosecco cocktail or Faux-secco cocktail - Replace prosecco and vodka with sparkling water

Main dish:

Creme Fraiche Quiche with Chard
Rhubarb Applesauce

Dessert:

French Press Coffee
Apricot and Mozzarella Dessert Caprese

Rhubarb Margarita

Yes this sounds insanely delicious and it lives up to it's reputation.  Rhubarb simple syrup + silver tequila = elegant margarita!  I got the rhubarb simple syrup from 101 cookbooks.com and made a few modifications to fit my needs.  The end result is out of this world.

A few notes about the simple syrup.  You don't need to put any rosewater in the final product (unless you happen to have some sitting around).  I also doubled the amount of lime in the recipe.  You can actually make 1/2 of the recipe and still end up with enough syrup for 4 drinks.  If you are confused by this math, welcome to my world ;)

Ingredients

1.5 parts good silver tequila
1 part rhubarb simple syrup (see link above)

Combine all ingredients in a cocktail shaker and shake about a minute.  Drain into a frozen martini glass and garnish with a strawberry or a maraschino cherry.

Clams in Cider and Cream Sauce

We found a stand at our farmer's market called HamaHama Oyster that sells delicious and fresh shellfish from a town about 30 miles away from our house.  We have tried clams three times from this place and every time we get 100% open rate on the clams, a feat in this day and age.  Here we made a cream sauce with some left over cider and the flavor really goes well with these fresh shellfish.  Serve with homemade bread to dip in the extra sauce.

2 lbs clams
2 tablespoons butter
1 celery stalk chopped finely
1 large shallot chopped finely
1 large carrot chopped finely
1 small yukon potato peeled and chopped finely
2 cloves garlic chopped finely
1 12 oz bottle hard cider (we used Hornsby's Amber)
1/2 cup heavy whipping cream
salt/pepper to taste

1. Heat deep pot or dutch oven over medium high heat.  Add butter until melted
2. Cook celery, shallot, carrot, potato and garlic over medium high heat about 8-10 minutes until softened.
3. Meanwhile clean the clams making sure there are no muddy ones in the batch
4. When veggies are ready, add cider to the pot and then add the clams.  You might need to add a cup or so of water to cover the clams.
5. Let cook until clams open, as they open fully move them to another serving dish
6. If a clam doesn't open after 8 minutes, discard the loser.
7. Reduce heat to medium low and add cream, salt and pepper.  Taste and adjust seasonings if necessary
8. Add cream sauce to the clams and serve!

Hummus - With several variations

I've been holding off on buying tahini for quite a long time, but I finally found a good deal at Safeway and decided I would try making my own hummus.  I have to say it was totally worth it and I can't believe I waited this long.  The basic recipe is pretty easy (especially using canned chickpeas) and the variations you can add are endless.  Here are some of my suggestions plus a pretty picture of the hummus on some homemade pita bread stuffed with cucumber, tomato and pepprocinis.  Delish!

Ingredients for basic hummus

1 can drained chickpea or garbanzo beans
1/4 cup tahini paste
2 tablespoons lemon juice
1/3 cup olive oil
2 garlic cloves
salt/pepper

1. Combine all ingredients in a food processor and blend until smooth.  If still chunky, add a bit more olive oil at a time to get a nice puree.
2. Serve as you wish!
3. Keep in the fridge in an airtight container up to one week.

Variations

Jalapenos                               Roasted Red Pepper                      Eggplant
Cilantro                                  Feta                                                Roasted Garlic
Cayenne Pepper

Entertaining - Hosting a French Inspired Dinner Party

This is the first post in a new series of blog posts to suggest ideas that would make excellent and easy parties!  I love to host dinner parties with friends be it more formal (for birthdays/engagements) or more casual for brunch.  I also LOVE to tailgate so look for a tailgate post later this year.  The recipes are from this blog and they are tried and true.

This post is about hosting a classic Saturday night French dinner party.  My mother in law taught me to really enjoy the process of cooking French food and I would like to share that with you here.  On a scale of 1 to 10, this meal would be a 4.5.  There are some easy but impressive appetizer recipes which pair nicely with dinner and dessert.  As Julia Child used to say, "Bon Appetite!"

Tips for Success

- Preselect your serving dishes and lay them out so they are ready when the food is finished cooking

- Set the table early (even the day before if you have time)

- Use a seasonal adornment for the table, such as a squash in winter or bowl of lemons in the summer

- If serving more than one drink, set up a bar area where guests can help themselves to their favorite beverages (even sparking water)

- Cloth napkins are super impressive (and environmentally friendly!)

- Sit back and enjoy your hard work because it is mostly done before your guests arrive and you can enjoy your time!

The Menu

Appetizer option #1 - Beet and Goat Cheese Tartlets
Appetizer option #2 - Gougere Cheese Puff

Sparkling Wine - Jaume Serra Cristalino Rose  (which incidentally is not French, but keep it our secret!)

Entree - Fondue with Vegetable Melange

Salad - Classic French Salad with Dijon Lemon vinaigrette (see below)
Bread - Anderson Homemade Bread

Dessert option #1 - Strawberries and Creme Fraiche

Dessert option #2 - Any Berry Crumble

Classic French Salad with Dijon Lemon Vinaigrette


The salad is very simple.  Find the best and most fresh greens you can (I like a mix of arugula and spinach with some frisee).  Wash and dry thoroughly and put in a nice salad bowl.  One or two bunches of each green is generally enough for four people but use your judgment here.

The salad dressing is delicious and simple.  Ingredients are 1 lemon juiced, 2 tablespoons dijon mustard and 3 tablespoons olive oil.  Combine all in a tupperware with a tight lid and shake until mixed well.  Taste and add a bit more olive oil if the lemon or dijon flavor is too strong.  Transfer to your normal container for serving dressing.  You can even pre-dress the salad but make sure to do this just before serving.

One of my favorite dishes for serving salad is this Nambe Butterfly Bowl .  It is worth the investment because you can serve hot food in it as well.  Just make sure not to use metal utensils with the bowl as it will scratch it.