Monday, August 29, 2005

Peach and Blackberry Crisp

Gourmet 1991

1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups blackberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans
peach and brown sugar ice cream or vanilla cream as an accompaniment

In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

chunky apple-berry sauce (crockpot)

Alissa gave me this recipe once upon a time, and I used the apples and blackberries we picked this weekend to make it yesterday...

7 or 8 large apples, peeled and sliced
1 bag frozen cherries/berries/whatever (or other fruit -- I used a cup or two of fresh blackberries, and I think it would work with anything)
1/2 cup sugar (I only used a few tablespoons yesterday since the berries were really sweet)
1 t cinnamon
1 t nutmeg
1 t ground cloves

Toss it all together and put the crockpot on low for 10 hours. Voila.

summer squash gratin

Just browsing around and I saw this recipe at the hungry tiger, a very cool-looking recipe site I've never seen before. We're are getting so much freaking squash from the farm share that I have no idea what to do with it -- and we're also getting sage, which smells really good and which I never know what to do with, so bonus for the sage usage in this recipe.


The best summer squash for a gratin, I think, is a pattypan squash or the variety of zucchini that is only seed-filled down at one end. Try to keep the seeds to an absolute minimum. Trim ruthlessly and feed your compost heap.

Two pounds summer squash, trimmed and sliced thin (about 1/8")
2 tablespoons salt
3 tablespoons butter, plus extra for the baking dish
1 small onion diced very fine
several sage leaves, chopped
1 tablespoon flour
3/4 cup milk
3 cloves garlic, minced
4 oz parmasean cheese, grated
dash nutmeg
freshly ground pepper

Toss the squash with the salt and spread on a clean towel for at least half an hour. Rinse well and squeeze dry. Preheat the oven to 375° F. Butter a baking dish. A 10" pie pan works particularly well -- the more exposed surface area, the better.

Heat the rest of the butter in a large pan over medium heat. Add the onion and saute until soft and translucent. Add the squash and sage and cook, stirring, 5-10 minutes more, until there is no water at the bottom of the pan (the squash will express some liquid as you cook it) and the squash is soft and beginning to brown in a few places. Sprinkle the flour over the contents of the pan and cook, stirring, for another 1-2 minutes. Add the milk and stir gently, scraping the bottom of the pan. When the milk begins to thicken, in another two minutes or so, add the garlic and cheese and continue to cook a minute more.

Tip the contents of the pan into your waiting, buttered baking dish and smooth the top. Bake for twenty minutes.

Tuesday, August 23, 2005

Chicken broccoli stuff

This recipe doesn't have a name, and there's actually no set recipe. So make it however you like it. My Nana makes this and it's tasty...we made it last night and even Gaby liked it.

1 can cream of chicken soup (any kind you like. We used chicken and herbs last night)
1 can full of milk

Combine soup and milk in casserole dish. Add to it cut up chicken (we used boneless, skinless thighs) and broccoli. Mix together. Put in 375 degree oven until chicken is cooked, about 45 minutes. Eat over rice or whatever kind of noodles you like.

Saturday, August 20, 2005

Raspberry-topped rice pudding brulee

Bon Apetit, August 2005

6 cups whole milk, divided
3/4 cups sugar
3/4 cup arborio rice or medium-grain white rice
1 vanilla bean, split lengthwise
4 large egg yolks, beaten to blend
1/2 c. chilled whipping cream
2 1/2-pint containers raspberries
8 teaspoons golden brown sugar

Mix 2 cups milk, sugar, and rice in large saucepan. Scrape in seeds from vanilla bean, add bean. Stir over medium-high heat until sugar dissolves and the mixture comes to a simmer. Reduce heat to medium, simmer 10 minutes, stirring often. Mix in 2 cups milk, increase heat; bring to boil. Reduce heat, simmer until thickened, about 12 minutes. Add 2 cups milk, return to boil. Reduce heat; simmer until rice is tender and pudding is thick and reduced to 4 1/2 cups, stirring often, about 8 minutes. Remove from heat. Quickly whisk in yolks. (be careful here. if you're not whisking the instant the yolks hit that pudding, they congeal. whisk fast.)
Transfer pudding to large bowl set in a larger bowl fuilled with ice water and chill until cold, stirring often, about 3 hours.
Whisk cream in medium bowl until peaks form. Remove vanilla bean from cold pudding. Fold in cream in two parts. Divide pudding in 8 ramekins or custard cups. Press raspberries onto each pudding.
(can be made 1 day ahead up to this point)
Preheat broiler. Arrange puddings on rimmed baking sheet. Sprinkle each with 1 tsp brown sugar. Brown until sugar carmelizes, about 2 minutes.

Tuesday, August 16, 2005

stewed peaches (crockpot)

Courtesy of my mom -- we used to eat this all the time when I was little. It also freezes well and is kind of good when it's a little icy, too.

Slice a zillion peaches and put them in the crockpot with 1/2-3/4 c. water.

Put in 3 packets of Sweet'N Low (when I sort of balked at this step, my mother said you could also use a few tablespoons of sugar, but "it's fine with the fake stuff! no one's ever complained!" :) and it definitely doesn't taste Nutrasweet-y or anything).

Sprinkle in a lot of cinnamon.

Put the lid on and cook on low for "a very long time," she says -- she leaves it on overnight, 12 or 18 hours, but thinks you probably don't have to do it for that long.

Sunday, August 14, 2005

watermelon snow cups

So sorry, neglected food blog! If it makes it feel better, my kitchen is also neglected -- I I literally haven't cooked anything for a month, but that is going to change this week. And I brought a whole watermelon back from the beach and need to find a way to use it, so here are snow cups (courtesy of, the National Watermelon Promotion Board, which is kind of funny).

Watermelon Snow Cups

4 cups cubed, seeded watermelon
6-ounce can frozen fruit punch concentrate, thawed
2 cups lemon-lime soda

Place watermelon cubes in a blender and blend until a smooth puree. Pour into empty ice cream pail; add concentrate and soda. Stir until well-blended. Freeze for about 2 hours and stir vigorously. Continue to freeze until slush consistency. Serve in paper cups.

Friday, August 12, 2005

Blueberry Muffins

I think I'll probably make some of these this weeekend, too.

Recipe courtesy of Gourmet Magazine
Difficulty: Easy
Yield: 15 muffins

3/4 cup butter
1 cup sugar
3/4 cup milk
1 egg
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon
1 cup blueberries
1 tablespoon flour

Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with tablespoon of flour and fold into batter. Fill a well-greased
muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.

Squash Casserole

2 pounds yellow squash, sliced
1 small onion, chopped
1 small bell pepper, chopped
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon white pepper
1 1/2 pounds cheddar cheese
1 cup Italian
bread crumbs

Preheat oven to 350 degrees F.
Saute squash, onion, and pepper in a saute pan with olive oil until squash is soft. Add salt and white pepper. Put into a casserole dish. Mix the cheese and 1/2 cup of bread crumbs into the casserole dish with the vegetables. Sprinkle remaining 1/2 cup of bread crumbs on top of casserole. Bake until golden brown.


Gwen's a slacker, so I'm posting this minestrone recipe, which is totally hers and not in any way mine. I just remember she made it for me after my Poppi died and it's one of the few things I actually wanted to eat. I may make some again soon, with all the veggies being in season right now. Anyway, dug up this e-mail in which she sent the recipe, so here you go (her notes in parenthesis, not mine):

At last, minestrone! From "The Best Recipe."

Our secret to this soup is adding the rind of the cheese... complexity and depth, blah blah... water instead of stock (I'm editing for you). Remove the rind from a wedge of fresh Parmesan (or buy a container of rinds at Whole Foods like I did). Rinds can be stored in a ziplock bag in the freezer to use as needed.

Serves 6 to 8.

2 small or 1 large leeks, washed thoroughly, white and light green parts sliced thin crossways (about 3/4 c.)
2 medium carrots, peeled and cut into small dice (about 3/4 c.)
2 onions, peeled and cut into small dice (about 3/4 c.)
2 medium celery stalks, trimmed and cut into small dice (about 3/4 c.)
1 medium russet potato, peeled and cut into medium dice (about 1 1/4 c.)
1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 c.)
3 c. stemmed spinach leaves, cut into thin strips
1 can (28 oz.) whole tomatoes packed in juice, drained and chopped
1 Parmesan rind, about 5x2 inches
salt and pepper
1 can (15 ox.) cannellini beans, drained and rinsed
1/4 c. basil pesto or 1 T fresh rosemary mixed with 1 t. minced
garlic and 1 T olive oil

1. Bring vegetables, tomatoes, 8 c. water, cheese rind and 1 t. salt to boil in a soup pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated after this step in airtight container for 3 days for frozen for 1 month.)
2. Add beans and cook just until heated through, about 5 min. Remove pot from heat. Remove and discard cheese rind. Stir in pest or garlic mixture. Adjust seasonings, adding pepper and more sald if necessary. Ladle into bowls and serve immediately.

Variation with rice or pasta:
Follow recipe for Minestrone until vegetables are tender. Add 1/2 c. arborio rice or small pasta shape such as elbows, ditalini or orzo and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until pasta is al dente, 8 to 12 minutes depending on the shape. Add beans and continue with recipe.
If the soup seems too thick after adding the pasta or rice, stir in a little more water (mine was fine without it).

Blueberry-Lemon muffins

Colleen sent this to me last year. I'm going to pick blueberries on Sunday (A LOT of blueberries) and I'm planning to turn some of them into these muffins. They freeze well, reheat nicely and are really tasty.

Blueberry-Lemon Muffins
From Cooking Light

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk (I used 1% milk)
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a
whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

CALORIES 164 (22% from fat); FAT 4g (sat 2.2g, mono 1.1g, poly 0.3g); PROTEIN 3.5g; CARB 28.8g; FIBER 1.1g; CHOL 26mg; IRON 1.1mg; SODIUM 209mg; CALC 66mg;

Cooking Light, JANUARY 2000

Sunday, August 07, 2005

Mediterranean Marinade

>Not sure where I found this one, but it looks good.

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a
mix of all four
1/2 cup extra virgin olive oil
(You can also substitute orange juice and zest for lemon in this one.)

Fresh Tomato Salsa

Recipe was found here. Made it yesterday for our bbq using both red and orange tomatoes, and it was tasty.

2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh serrano or jalapeƱo chiles (I only used one)
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Quarter and seed tomatoes (I didn't bother to seed). Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

Grilled corn

Everyone does it differently, but this is how we do it in our house.

Melt 1 stick butter with some granulated garlic.
Shuck corn, rinse. Put corn on grill, brush with butter mixture. Cook until desired brownness.

Watermelon daiquiris

All measurements are approximate because after two batches of these, Sylvia and I quit measuring.

5-9 Tbsp. white rum
3 c. frozen watermelon (yellow or red)
4-5 ice cubes
3-5 frozen strawberries
2-4 Tbsp. lime juice
2 Tbsp. sugar

Put all ingredients in blender. Blend.

Friday, August 05, 2005

Fruit Salad with a Twist

I got this one from a Betty Crocker cookbook. It's been really popular whenever I've made it, so there's hardly any leftovers. :-(

4 cups chopped fruit
1/4 cup honey
1/4 cup frozen limeade, thawed
1 teaspoon poppy seeds
toasted almonds, if desired

In a large bowl, combine honey and limeade, then add poppy seeds. Stir in the fruit. Top with toasted almonds.

It's quick, it's easy, and it's good for you. Plus, you won't use the whole can of limeade, which means you get a pitcher of limeade out of the deal, too! Mmmmm.....I love limeade!