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Showing posts from August, 2012

Tomato Pie ~ My New Favorite Summer Dish!

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All of you tomato lovers out there have to give to give this recipe a go before the summer is over ~ while tomatoes are still in season!



I’ve been buying tomatoes at the farmers’ market lately like I’m afraid there will be a shortage of them.This summer, I’ve served this several times to family and guests, and got nothing but rave reviews.If we’re lucky enough to have a slice or two left over for lunch the next day, all the better!


There are many tomato pie recipes out there, and this one caught my eye because of the cheese crackers --- a little twist on the recipe.  Start with a good pie crust and sliced tomatoes, add a little fresh basil, some freshly grated Parmesan and mozzarella cheese, mayonnaise and last, but not least:  BACON!  Bake until it’s puffed and golden and ~ VOILA! ~ you have about the most delicious thing on earth for your mealtime!




Tomato Pie
Ingredients:
1 (9-inch) pie crust, blind-baked – see recipe below* 8 tomatoes, divided—5 in bottom layer, 3 in top layer** ¾ - 1 pou…

Zucchini Fettuccine

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I love summer ~ and all the fresh vegetables! 



The other day, I came home from the farmers’ market with bags of vegetables to stir fry for a quick, tasty dish.  It’s healthy, colorful and tasty too!
If you’ve never tried Kraft Zesty Italian Dressing, you’re in for a surprise.  It’s tart, tangy; has a bit of a bite.  It’s gold in color, with plenty of colorful specks, and is a little chunky.  I really really like it and use it as a salad dressing or marinade quite often; it’s great on fish ~ and it’s perfect for this veggie dish! 

Zucchini Fettuccine
Ingredients:
8 ounces fettuccine 2 tablespoons olive oil 8 ounces mushrooms, sliced 1 onion, chopped 3 garlic cloves, minced 2 tomatoes, peeled and cut into chunks 2 zucchini, cut into bite-size pieces 1 yellow squash, cut into bit-size pieces ¼ pound snow peas 1 teaspoon basil leaves Salt and seasoned pepper, to taste 1/3 to ½ cup Zesty Italian salad dressing ½ cup Parmesan cheese
Method:
Prepare fettuccine per package directions.  Drain and set aside. Heat…

Off to Ohio For a While

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Due to the passing of my loving brother, Jim; my one and only sibling, I will be taking a break...







You all have a nice weekend!

Till later,



Sautéed Corn and Roasted Red Pepper Salad in a Savory Vinaigrette

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Corn is at the top of my list when I go to the farmers’ market now, and I especially wanted it a few days ago, to make this simple recipe that is chock-full of summer flavors!



Just shuck 2 or 3 ears of corn; cut the corn off the cob, combine it with roasted red peppers, and blend the veggies together in the creamy, savory vinaigrette.  It’s delicious and is the perfect side dish to go with any main from the grill ~ hot dogs, Italian sausage, hamburgers, chicken, pork chops ~ you name it!
This is one of my favorite ways to use fresh corn:  not only does it rank high in taste, it’s pretty to look at too!  I hope you try it!


Sautéed Corn and Roasted Red Pepper Salad
Ingredients:
For the dressing:
¼ cup mayonnaise ¼ cup red wine vinegar 2 tablespoons olive oil 2 garlic cloves, minced ½ teaspoon sugar ½ teaspoon salt 1 teaspoon McCormick’s Seasoned Pepper Blend
For the salad:
2 tablespoons olive oil 4 cups fresh sweet corn 1 cup diced roasted red peppers ¼ teaspoon cayenne pepper Salt and pepper, to taste 3…

Mini Pies ~ Blueberry & Apple Too

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I confess, I really like kitchen gadgets and have my share of them.  Then, I read an article about the Breville Personal Pie Maker…




I eyed the Pie Maker for a long time on line, and studied the plethora of reviews, before inquiring about it at Williams Sonoma.  They were a hot little item at the time, and there was even a waiting list for them ~ kind of like years ago, when I was waiting to read a library book that was on the reserve list.  I passed on the pie maker list.
Months later, while at Williams Sonoma, I inquired about the Breville Pie Maker again, and the saleslady told me she had a stack of them in the back.  She said they wouldn’t even be displaying them as people always ask for them and they sell swiftly.  Wow!




She brought one from the back for me, and explained how it worked, and how great it is for a variety of pies, even savory ones. She needn’t have bothered, as I was sold on it before I saw it!
The other day, I made 4 blueberry and 4 apple pies.  First of all, I heated …

Garden Pasta Salad with Bocconcini

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Pasta and fresh vegetables with a little chicken thrown in:a perfect side dish for a cookout, or even an entire meal!



This is a quick dish to be served warm; or chilled, and then brought to room temperature before serving.The salad has a light, refreshing flavor for summer with bocconcini (bite-size, Italian mozzarella cheese balls), cherry tomatoes, slices of zucchini, and chicken, enveloped in a zesty dressing.
This recipe is adapted from a Food Network Magazine recipe.  Mix and match ingredients to your taste ~ add freshly chopped basil, toasted pine nuts or slivered almonds, chicken or not.  It’s a mouth-watering dish, whether served hot or room temperature!  It’s a keeper!
Garden Pasta Salad with Bocconcini
Ingredients:
For the dressing:
3 cloves garlic ½ teaspoon dried basil ½ cup cherry tomatoes 3 tablespoons red wine vinegar 1 teaspoon dried basil 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper
For the salad:
8 ounces cavatappi pasta, or a similar one 1 small zucch…

Yellow Cake with Chocolate Frosting

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Every year, when Bill’s birthday rolls around, he has visions of a yellow cake with chocolate frosting.

This recipe, from Martha’s American Food cookbook by Martha Stewart, is the recipe I used for his birthday cake recently.  It’s actually for a 4-layer cake ~ I wasn’t that adventurous, and made it 2-layers.  

According to Martha, “butter cakes” are a departure from the tradition of cake baking inherited from the Europeans, who relied on whipped egg whites for loft in sponge cakes, and glazes to moisten the airy layers.With the advent of chemical leaveners, American bakers could increase the amount of butter in their cakes and still get a glorious lift ~ resulting in a new kind of cake with ultra-moist layers.”“Butter cakes,” such as this one, quickly became the American standard.
By the way, the cookbook is filled with lots of great recipes, and this one made Bill a happy man for his birthday!









Yellow Cake with Chocolate Frosting Adapted
Ingredients:
1 cup (2 sticks) unsalted butter, soften…

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When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



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Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009