Sweet Cherry Pie

Yes, peaches and pickles are a theme in my kitchen this summer. (Hmmmm....pickled peaches. Now THERE's a thought.) Anyway...cherries have been as well. In delicious preserves spiked with Amaretto. And then soaked in simple syrup and various liquors to use as cocktail garnish and dessert toppings. I'm still hoping to get to the tea bread recipe and ice cream recipes I've been eyeing as well.

In the meantime, here's a delicious cherry pie recipe (slightly adapted) courtesy America's test Kitchen. Yum.

Sweet Cherry Pie

Crust for double-crust pie (As I confessed yesterday, I use Pillsbury refrigerated crusts with no regrets.)
2 red plums, halved and pitted
6 cups (about 2 pounds) pitted sweet sherries or 6 cups frozen cherries, halved
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons Amaretto (or bourbon), optional
2 tablespoons instant tapioca
1/8 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces
1 egg, beaten
1 tablespoon sugar

Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees.

Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine-mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, salt, lemon juice, Amaretto or bourbon (if using), tapioca, and cinnamon into puree; let stand for 15 minutes.

Transfer cherry mixture, including all juices, to dough-lined plate. Scatter butter pieces over fruit. Roll second disk of dough on generously floured work surface (up to ¼ cup) to 11-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1-inch-long vents in top crust. Freeze pie 20 minutes.

Place pie on preheated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around the edges and crust is deep golden brown, 30 to 40 minutes longer. Shield crust with foil as needed to prevent overbrowning.

Transfer pie to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.

Peachy Keen Brown Sugar Peach Pie

Peachy keen. It's a retro phrase that I am doing all I can to bring back. When asked how I am doing, I am likely to reply with a perky "peachy keen." Call it a catchphrase of sorts.

And it certainly applies to this summer. The peaches I have been buying weekly at the farmers market from Lemley's Farm are stunning. Sweet with just the right firmness, they are easy to peel and the pits come out cleanly. They are the definition of summer ripeness.

And I've been fixing them a million ways. Preserves...both with jalapeño peppers and without. Pureeing them into iced tea. And soon I'll post a recipe where they are wrapped bacon.

But first a pie. Sorry....THE pie.

Brown Sugar Peach Pie

Pie crust for a double-crust pie (Make your favorite...or cheat as I do and use the perfectly respectable Pillsbury crusts you can buy at your grocery store.)
8 large ripe peaches (about 4 pounds)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, preferably freshly ground
1/8 teaspoon salt
1 teaspoon almond extract (or Amaretto liqueur)
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

Preheat oven to 425º.

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar and next 6 ingredients in a bowl. Add peaches and stir to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter.

Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

We Love Julia Child.

She always said the right thing...

"You don't have to cook fancy or complicated masterpieces--just good food from fresh ingredients."

Amen, Julia. Amen.

Sesame Broccoli

Here's a simple way to jazz up steamed broccoli.

In a mini food processor, pulse a 1-inch piece of peeled ginger, 1 garlic clove, 2 tablespoons each water and sesame oil, 1 tablespoon rice wine vinegar, and a pinch each of sugar and salt. Drizzle it over steamed broccoli and sprinkle some toasted sesame seeds over the top.

Mini Chores...Quick Successes

Sometimes we don't have the time or energy to deal with the big things on our chore list. Like cleaning out the fridge. Or reorganizing the file drawer. Or getting rid of things in that little-used closet.

But if you have five minutes, you can still accomplish something. These mini chores are perfect when you just have a little time. Resolve to do three or four of them a week and you'll start to peck away at the big things.

• Move random files on your computer desktop to the right folders.
• Water a plant or two and wipe dusty leaves with a damp paper towel.
• Pick up five things and put them where they belong.
• Wash your pet's water bowl.
• Clear off (and clean) the top of the refrigerator.
• You know that coffee mug filled with pens and markers by the phone? Yest each one and throw out the ones that are dried up.
• Get rid of three old items in your freezer.
• Audit your medicine cabinet. Dispose of expired prescriptions, sunscreens and OTC medicines.

The Rules of Summer Eating...

We are in the hellish throes of summer here in Texas. But I refuse to let it get me down. This is a great time of year for eating...fresh ingredients prepared simply. It's really the quintessential example of the Life Should Be Beautiful philosophy. Inspired by a recent article in Bon Appetit, here are the rules of summertime eating that we'll be following from now until mid-September.

• Be lazy. Summertime ingredients don't need much manipulation to be delicious. A ripe tomato slice needs just a drizzle of olive oil and a pinch of sea salt to be sublime.
  And don't cook that corn. Cut it off the cob and toss with cherry tomatoes, lime juice, cilantro, olive oil, salt and pepper. Sprinkle with a little queso fresco. And dig in. Sounds like dinner to me.
• If you planted it and harvested it, it's going to taste better than if you'd bought it. Maybe it's a tomato, a pepper or some herbs. And if YOU didn't grow it, go buy it at a farmers market and get to know the farmer/family who did.
• Here are some classic summer combinations to celebrate: melon with a little salt (or prosciutto or feta...), ginger in lemonade, minced jalapeno and the juice of a lime on coleslaw or roasted corn.
• And when in doubt, eat a tomato sandwich. Toasted bread, a dollop of mayo, a few slices of tomato, salt and pepper. Open-faced. Now THAT'S summer.
  

Peanutty Asian Noodle Salad

The other night we decided we wanted a simple dinner...and one that kept cooking to a minimum. We've had over a month of 100 degree days here in Dallas, and lighting a burner on the stove makes the house a bit too toasty for our liking.

So I seared a piece of tuna and put it in the fridge to chill. Soaked some rice stick noodles in some hot water. Tossed them together with scallions and cucumber and this yummy dressing. Laid the tuna on top and we were off to the races.

Asian Peanut-Ginger Dressing
Makes about 2/3 cup dressing.

1 clove garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut butter
1 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar
2 teaspoons low-sodium soy sauce
1/4 cup canola oil
1/4 cup water

Whisk all ingredients together until peanut butter is completely incorporated.

You Need This...The Best Cherry Pitter Ever.

If you're like me, you've been buying bags of cherries. They're plentiful and cheap in grocery stores here in Texas right now. I've eaten them out of hand, made the best cherry pie ever, jars and jars of delicious cherry-Amaretto jam, and macerated them in jars with sugar and booze as dessert topping and cocktail garnish. (Don't worry...recipes are on their way.)

But the first night, armed with recipes, I discovered that a paring knife is not the best implement for pitting cherries. Happenstance, I had just seen a comparison of pitters on TV, so, armed with that, I headed to Bed Bath and Beyond. Brought the Progressive Cherry-It Pitter home and the angels sang.

It loads four cherries at a time and pops those pits out with a guillotine-type movement. It made short order of the cherries I needed to prep.

Go get one tomorrow...and then get ready to make some of the recipes you'll see me post over the next several weeks.

Spicy Ginger Spritzer

I've decided to eliminate some calories by declaring several nights a week cocktail-free. But I still need something yummy to drink when I get home from work. Sure, something like Pom and soda works, but I ran a cross a series of fizzy recipes in a recent issue of Bon Appetit.

This one is like a spicy ginger ale. You can mix the syrup up and store for a couple of weeks in the fridge. Then, mix up a soda at your leisure.

(And, yes, I'm betting they'd be good with vodka too.)

Spicy Ginger Spritzer

1 cup sugar
4 teaspoons crushed red pepper flakes
1/4 teaspoon kosher salt
2 (3 inch) pieces fresh ginger, peeled and finely chopped
2 cups water
Lime juice
Soda water

Combine the sugar, red pepper flakes, salt, ginger and water in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Remove pan from heat, cover and steep for 30 minutes.

Strain ginger syrup into a jar and chill.

Fill a collins glass with ice cubes. Add 2 tablespoons ginger syrup and a splash of lime juice. Top with soda water and stir to combine.

What's Your Eco Cred?

I ran across the website Practicallygreen.com in a magazine the other day. Went over and took their little quiz and scored a quite respectable 6 out of 10. Also learned a few other things I might try to be more environmentally responsible. For example, I could have earned 50 more points if we had an on-demand water heater or had a no-shoes policy here at home. Do you compost? Bike to work? Those are big-point items.

Take the quiz yourself and let me know how you did in the comments below.

Cocktail(s) of the Week: A Trio of Champagne Cocktails

We always keep a bottle of bubbly around. Never know when the mood is going to strike.

Well...the mood struck the other night. But not just for bubbly, the higher-octane concoction known as the Champagne Cocktail. I whipped out my copy of the dependable Ultimate Bar Book and we sampled a few. Perfect ending to a HOT summer day.

And, of course, don't forget that these can be made with any sparkling wine. Spanish cava is my personal favorite.

American Flyer
The book called this American Flyer, but it's an interesting take-off on that most summery of cocktails, the Daiquiri.

1 1/2 ounces light rum
1/2 ounce fresh lime juice
1/2 teaspoon sugar
3 to 5 ounces chilled sparkling wine

Shake all ingredients but the sparkling wine vigorously with ice. Strain into a champagne flute and top with sparkling wine.

Brandy Champagne Cocktail
The traditional Champagne Cocktail is simply a sugar cube doused in bitters and topped with Champagne. This one makes it ever more decadent with a generous splash of brandy.

1 sugar cube
2 dashes Angostura bitters
1/2 ounce brandy
3 to 5 ounces chilled sparkling wine

In the bottom of a champagne flute, soak the sugar cube with the bitters. Pour in the brandy and slowly top with sparkling wine.

Flying
This one is similar to one of my favorites, the French 75, but it adds a dose of Cointreau to up the octane level.

3/4 ounce gin
3/4 fresh lemon juice
1/4 ounce Cointreau (or triple sec)
1 teaspoon sugar
2 to 5 ounces chilled sparkling wine

Shake all ingredients but the sparkling wine vigorously with ice. Strain into a champagne flute and top with sparkling wine.

Peach Cobbler

This cobbler has a biscuity-type crust fortified with heavy cream. It's a great way to use the delicious peaches currently at the farmer's market. (Turns out the drought has a silver lining...lack of water has lowered the yield but has made them deliciously sweet.)

Peach Cobbler
Makes 8-10 servings.

4 lbs. yellow peaches (10 to 12 medium), peeled and each cut into 8 wedges
2/3 cup sugar
1 1/2 cups plus 2 tablespoons flour
1/2 cup yellow cornmeal
1 lemon, zested
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tbsp.) unsalted butter, chilled
2 1/2 cups heavy cream, chilled

Position a rack in the center of the oven and preheat to 400°. Meanwhile, in a large bowl, combine the peaches, 1/4 cup sugar and 2 tbsp. flour; toss well.

In another large bowl, whisk together the remaining 1 1/2 cups flour, the cornmeal, 1/3 cup sugar, the lemon zest, baking powder, baking soda and salt.

Set aside 1 tbsp. butter to soften at room temperature. Rinse your hands with cold water and dry them (this is to keep them cool when you grate the butter). Grate the rest of the stick of butter on the large holes of a box grater; toss with the flour mixture. Refrigerate.

Use the reserved 1 tbsp. butter to grease a shallow 9-by-13-inch baking dish. Transfer the peach mixture to the dish, cover snugly with foil and bake for 20 minutes.

About 5 minutes before the baking time is up, drizzle 1 1/4 cups heavy cream into the flour-butter mixture and stir lightly with a fork until just combined.

Uncover the peaches and distribute the biscuit mixture on top in clumps, covering as evenly as you can. Bake until the top is nicely golden and the peaches are bubbling, 20 to 25 minutes. Let cool for at least 30 minutes before serving.

While the cobbler cools, whip the remaining 1¼ cups cream and 4 tsp. sugar until barely stiff; refrigerate until ready to serve. Spoon the slightly warm cobbler onto plates and dollop the whipped cream on top.

Why Almonds?

I keep a jar/can of roasted almonds in my desk drawer for a quick snack. Why? Because they're healthy as heck...

• Hopefully they'll help me continue to lose weight. Studies show that those of us who eat a serving of almonds at least twice a week are less likely to gain weight. Realize, though, that these little morsels are full of fat..even if it IS the good kind. Limit that serving size to 1/3 cup.
• They are high in Vitamin E...good to protect your skin from sun and other environmental pollutants.
• That "good" fat (aka monounsaturated) helps to lower cholesterol and therefore the risk of heart disease. (But avoid the really salty ones...that's undoes their heart-healthy effects.)
  
• Protein, protein, protein. A 1/4 cup serving of almonds gives you just as much protein as a single egg.
• Oh...and 10% of your daily calcium need. Bones and teeth, you know...
  

Kosher-Style Garlic Pickles

Here's another yummy pickle recipe.

Kosher-Style Garlic Pickles
Makes 4 pint jars.

8-10 small pickling cucumbers (about 3 pounds) (I used Persian cucumbers and discovered that it took about three for each jar.)
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 teaspoons dill seeds
4 small cloves garlic

Cut a thin slice from the ends of each cucumber, then cut into thin wedges. (Think pickle spears.)

Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

Place 1 teaspoon dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process in a hot water canner 10 minutes for pint jars and 15 minutes for quart jars.

Omelet Souffle

We have a Waffle House down the street. Fortunately for my waistline, I manage to avoid it most weekends. I have always wondered at their omelets. Eggs whirred up in a milk shake machine and then cooked in a battered aluminum pan with a viscous gold liquid that can't be good for your arteries. Delicious. They're fluffy goodness.

I've tried to replicate them at home (minus the viscous gold liquid) by whirring the eggs in a blender and/or whisking them until may arms ached. They still...underwhelmed.

Not any more. This is my new recipe. I've asked for a copper bowl for my birthday to whip the egg whites, but, in the meantime, my KitchenAid mixer worked just fine.

Omelet Souffle
From Food & Wine Magazine.

3 large eggs, separated
Pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyère cheese

Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.

In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.

In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.

(Note: I've gussied things up by adding a few chopped veggies to the saute pan and cooking until tender before adding the egg mixture.)

Pickled Farm-Stand Tomatoes with Jalapenos

When I first ran across this recipe, I was intrigued. Of course, seeing tomatoes and jalapenos in the title, I was thinking that this was a new twist on salsa. Looking more closely, however, I saw ginger, turmeric and cumin in the ingredients. And I was even more intrigued. Mixed up a batch and loved the flavor. But then tried to figure out what the heck to do with this soupy, tasty mix.

It was suggested that it would be a good side for a simple grilled steak. The light bulb went off...how about a steak salad? I took a nice piece of flat-iron steak (You could use flank steak just as easily.) and marinated it in a bit of rice wine vinegar and ground coriander to mimic some of the flavors in the tomatoes. Grilled it for a few minutes to just-under-medium-rare. Let it rest for ten minutes and then sliced it thinly against the grain. I put a bed of salad greens on a plate (include a few leaves of basil and cilantro if you have them) and draped some slices of beef over. Then ladled on some of the tomatoes with their juices as a dressing of sorts. Fantastic!

(There's another use for them as well. Leftovers the next night were just as good sopped up with some toasted Italian bread.)

Pickled Farm-Stand Tomatoes with Jalapenos
From Food & Wine magazine.

1 cup rice vinegar
1/4 cup light brown sugar
1 teaspoon salt
1 cup extra-virgin olive oil
1 garlic clove, minced
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon mustard seeds
1 teaspoon coarsely ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
Pinch of cayenne pepper
6 tomatoes (1 1/2 pounds), each cut into 6 wedges
4 scallions, white and tender green parts only, thinly sliced
2 jalapeños, thinly sliced into rings and seeded

In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat.

In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard seeds, black pepper, turmeric, ground cumin and cayenne pepper and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture.

In a large heatproof bowl, combine the tomatoes, scallions and jalapeños. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.

Blueberries Are Good For Your Heart....

Here's another reason to celebrate Blueberry Month. Blueberries (and strawberries too) are being touted as high blood pressure preventers. Seems the little blue yummies contain a lot of anthocyanins and the more we eat, the better we are.

Now we don't want a Violet Beauregard/Willie Wonka incident, but eat some blueberries. In smoothies, on yogurt, or even by the handful.

And, yes, I believe that according to this, a blueberry cobbler IS good for you.

Tomato Salad: Theme and Variations

I'm eating tomatoes every day. The delicious orbs I buy from Farmer Lemley at the farmers market make their way into cottage cheese snacks, bacon and tomato sandwiches, salads, sandwiches, or, in the case of the sweet little cherry tomatoes, simply eaten as is.

And, of course, I pair them with mozzarella and basil leaves from my container garden. Topped with some pesto or just good quality olive oil, it simply tastes like summer.

But our friend Martha Stewart says don't stop there. Here are a few more tomato-cheese combinations that we all should try....

• Add ricotta salata and a sprinkling of parsley.
• Or feta and mint.
• How about goat cheese and fresh oregano?
• And for a Mexican twist, I'll be trying Cotija and cilantro.
  

Ice, Ice, Baby....

It's hot.

No, strike that.

It's HOT!

Only halfway through July and, here in North Texas, we've already had our normal yearly dose of days over 100 degrees.

I have a new relationship with ice. In a Ziploc bag and placed on the back of my neck. In a pitcher of water I give to the dogs. And, of course, in a gin and tonic or two.

But here, thanks to Real Simple, are a few more great uses for the humble ice cube.

• Fill a metal ladle with ice cubes and drag it across soup. The fat will cling to the ladle's bottom and you can de-fat your soups and stocks without refrigerating overnight.
• Water your indoor plants by placing ice cubes on the soil. The ice will melt and water the plant without the need for placing them in the sink to drain.
• When tweezing your eyebrows (Hey...even us middle-aged men need to get rid of the errant hair every now and then.), rub an ice cube over your brows before plucking. Then, use ice again afterwards to reduce redness.
• To refresh your garbage disposal, run a handful of ice cubes and a pinch of baking soda through. It will get rid of the excess grease on the blades.
• And, for a quick version of my back of the neck trick, hold a piece of ice on the underside of your wrist. You'll become a bit more...ahem...cold-blooded. And a heck of a lot more comfortable.
  

Quick Spicy Dill Pickles

If you've been paying attention, you've noticed that I am pickle-obsessed. The pine armoire in the breakfast room that we use as a larder is quickly filling with chow chow, and pickled red onions, watermelon rind and okra. And of course cucumber pickles as well.

But I have good news. So far, the most delicious cucumber pickle I've run across doesn't require you to salt and drain the cukes to keep them crisp or to can them in boiling water. Instead, you shake the brine ingredients and pour over the cucumbers. That's about it. Now they won't keep as long, but that's not a problem. These things are so spicy/tangy/sweet you'll be looking for a reason to eat them at breakfast. Before you know it, you'll be needing to make another batch.

Quick Spicy Dill Pickles
Make 2 quarts.
From Food & Wine Magazine.

1 pound cucumbers (I used thin-skinned Persian cucumbers cut in narrow wedges to great effect.)
3 tablespoons kosher salt
2 tablespoons sugar
1 1/4 cups distilled white vinegar (5 percent acidity)
2 tablespoons coriander seeds
6 large garlic cloves, halved
4 to 6 long red or green hot chiles, halved lengthwise
16 dill sprigs

Pack cucumbers into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

* Food & Wine suggests these additional vegetables. The carrots and green beans sound yummy. Use 10 ounces for each quart jar. What I love about this recipe is that you could easily make a jar of asparagus and one of cukes using the same brine.

Asparagus, blanched 1 minute and cooled.

Broccoli stems, peeled and cut into sticks.

Carrot sticks, blanched 2 minutes and cooled.

Cauliflower florets, blanched 1 minute and cooled.

Green beans, steamed 2 minutes and cooled.

Flowers with Staying Power

I love fresh flowers around the house. But (1) who can afford it and (2) what can handle the wilting heat of Texas summer?

Here are some longlasters that our friend Martha recommends with my own comments. And they're interesting enough that you just need a stem or two.

• Oncidium orchids: These are the multi-branch variety with the little speckled blooms all over. I love their exoticism.


• Carnations: A lot of people despise them. I love them...smell and all. And they last for two weeks and more if you change their water every few days.


• Freesias: Simple and aromatic, they also remind me of Southern ladies. And that's a good thing.


• Oriental lilies: These are show horses. When entertaining, I buy five or six stems of these and scatter them throughout the house. They are quite dramatic.


• Dendrobium orchids: Though perhaps a bit less exotic looking than their oncidium cousins, these are beautiful additions to your tablescape, your bathroom counter or your bedside table.

Any suggestions to add to the list? Hit me up in the comments below.

Basil Spaghetti with Mozarella-Broiled Tomatoes

If you're like me (and my mom would say you should be, my therapist probably not), you have tomatoes sitting out on your counter all summer long. (If you're REALLY smart, they are farmer-grown like mine.) So I'm always looking for ways to incorporate them into our meals.

They're in scrambled eggs for breakfast.

Topped with cottage cheese and black pepper for lunch.

And in a yummy Italianish recipe like this for dinner.


Basil Spaghetti with Mozzarella-Broiled Tomatoes
Makes 4 servings.

12 ounces spaghetti
3 large tomatoes, each cut into 4 thick slices
3 tablespoons olive oil
kosher salt and black pepper
8 ounces fresh mozzarella, grated or thinly sliced
1/4 cup grated Parmesan
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes,

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine.

Serve topped with the tomatoes, additional basil, and some shaved Parmesan.

Cocktail of the Week: Blackberry Cooler

I am the seasonal king. It's summer, so I'm using fresh herbs, berries and farmers market finds. Oh...did you think I was talking about cooking? Nope. Cocktails.

Here's one that uses the blackberries hitting their peak right about now.




Blackberry Cooler
Makes one cocktail.

4 mint leaves
4 blackberries
2 ounces gin
1/2 ounce lemon juice
1/2 ounce simple syrup (Adjust lemon juice and simple syrup to your taste after the first one.)

In a cocktail shaker, muddle the mint and blackberries. Add gin, lemon juice, and simple syrup and a little ice. Shake vigorously. Strain into an ice-filled rocks glass and garnish with a mint sprig.

(Note: For a lighter cocktail, use a bigger glass and top with club soda.)

Refreshing.

Zucchini Feta Fritters

They stole my schtick.

Those of you who are regular followers of this blog know that I spent an entire month back in March testing cookbooks (one a day) and offering up a recipe that I had particularly liked.

Well...it turns out that two Canuck chicks had the same idea. But THEY sold it to Oprah and have a TV show. Whatever. (That's all I'll say about them. Google away and find them yourself. I ain't giving them free advertising.)

That said, I watch them. (Yes, even DVR them.) And they turned me on to The New Moosewood Cookbook, a vegetarian cookbook first published in the 1970's and updated in 1990. I'm always looking for yummy veggie recipes to try and eat a little healthier.

This one was intriguing. It didn't turn out exactly as I expected..it was a little "eggier" than I thought it would be. Which was a nice surprise. Definitely worth a try in your kitchen. (And you can experiment with this one...see the notes below.)

Zucchini Feta Fritters
Makes 4 servings.

4 eggs, separated
4 cups coarsely grated zucchini (about 4 squash)
1 cup finely crumbled feta cheese (Here's the first variation you could try. A Mexican cheese like Cotija could work. Parmesan. Maybe even blue cheese. Try it and let me know.)
1/2 cup finely chopped green onions
1 teaspoon dried mint (OK...I can't stand mint in a dish like this. You can use it or do as I did and try a little oregano. I bet thyme would be good too.)
Salt and pepper to taste.
1/3 cup flour
Oil for frying

Beat the egg whites until stiff.

In a large bowl, combine zucchini, egg yolks, cheese, scallions, seasonings and flour. Mix well.

Fold the egg whites into the zucchini mixture. Conserve as much volume as you can for a fluffy fritter.

Heat a little oil in a sauté pan. When hot, add spoonfuls of batter and fry on both sides until golden and crisp. Note: be prepared to do later batches in fresh oil...the zucchini sheds a lot of water and transforms the frying method into pseudo-boiling if you don't watch it.

Drain on paper towels and keep warm.

Serve topped with sour cream or yogurt. Or, as this Southern boy did, with Ranch dressing.

Building a Chicago Hot Dog

The Other Half has a kind and generous spirit. (A good thing to balance out me and my cold, black heart. OK...not cold and black, but cranky as all get out in this heat.) He met a neighbor recently who needed a little help to get back on her feet. So, Other Half decided to step in and help. We set out some mass e-mails and invited folks over for a hot dog cookout. Free hot dogs and lemonade...hopefully in exchange for a donation to the cause.

Now the hot dogs we provided were quality, but simple. The basic toppings...mustard, ketchup and...if you were particularly generous...a spoonful of chopped onion. All went well...had some friends and neighbors over, yummy hot dogs eaten, and someone in need helped out.

But that's not the end of the story.

The whole hot dog experience reminded me of a page I had ripped out of a food magazine not too long ago. It described how to build that most quintessential hot dog...the Chicago Dog. (Insert accent here.) Using a few leftovers and fortified by a few pantry ingredients, we indulged.

And you should too.

The Chicago Hot Dog
This makes one...multiply to your heart's content.

Brush the outside of a hot dog bun with a bit of melted unsalted butter. Sprinkle with poppy seeds. Bake split sides down at 350° about 5 minutes until warm.

Warm a hot dog (all-beef please) in boiling water for 5 minutes and place in your bun.

Place a dill pickle spear on one side of the hot dog and two tomato wedges on the other.

Zig-zag with yellow mustard and top with a dollop of sweet pickle relish.

Sprinkle a little chopped onion on top.

Final touch? Two, actually. A sport pepper. (A peperoncino makes a good substitute. And then a generous sprinkling of celery salt. (NO. You may not omit the celery salt.)

How's that, dawg?
°

Iced Tea Four Ways

Hot enough for you? Nothing like a refreshing glass (or pitcher!) of iced tea to beat the heat. Thanks to Real Simple, here are some flavorful additions to make it even tastier.

To eight cups of prepared and cooled tea, add:

• Two teaspoons freshly grated ginger and 1/3 cup honey.


• Two cups pomegranate juice, 3 limes (thinly sliced), and 1/4 cup sugar.


• Two cups of seedless watermelon chunks and 1 smmall bunch fresh basil sprigs. Add a little honey or agave nectar for sweetness of you'd like.


• Four ripe peaches (cut into 1/2 inch pieces) and a small bunch of fresh mint sprigs. Sweeten with sugar if you'd like.

Cheers!

Taiwanese Sesame Cucumbers

Sorry. Here's another "pickle-ish" recipe. With an Asian twist. It's quick to fix and would be a wonderful foil to sesame noodles or your favorite stir-fry.

Taiwanese Sesame Cucumbers
Makes enough for 12 (unless they're for me...and I might not share.)

3 seedless cucumbers, chilled in the freezer for 10 minutes
1/2 cup toasted sesame oil
1/3 cup rice vinegar
Kosher salt
1/2 cup sesame seeds
1/2 teaspoon crushed red pepper
4 scallions, coarsely chopped

Cut the cucumbers lengthwise into eighths, then cut them crosswise into 2-inch-long sticks. In a large bowl, combine the sesame oil, vinegar and a large pinch of salt. Add the cucumbers and toss well. Let stand for 10 minutes, tossing a few times.

In a mini food processor, combine the sesame seeds, crushed red pepper and 1 1/2 teaspoons of salt. Process until the sesame seeds are coarsely chopped. Add half of the mixture to the cucumbers and toss well. Arrange the cucumbers on a platter. Sprinkle with the remaining sesame seed mixture and the scallions and serve.

A Recipe for a Great Fourth...

Here are the things that Life Should Be Beautiful prescribes for a perfect Fourth of July...and yes, we take our own advice/medicine.

• A fizzy cocktail. The skies will be exploding...the ingredients in your glass should be too. You can go simple with bubbly. (But you better go American...Schramsberg is the cork to pop.) Or something as all-American as a vodka with sparkling lemonade.
  
• All-American eats. This is not the occasion for dim sum, lasagna or borscht. Obvious menu choices include hot dogs or hamburgers. But how about meat loaf, fried chicken, or a great grilled steak?
• You can't do it alone. Event if it's just that one special someone...a gang of friends...or as extended as your family can get, this is a holiday to share.
• I NEVER get through this day without sitting down and reading the Declaration of Independence. The courage and wisdom that our Founding Fathers showed is the basis for what we celebrate today.
• If you listen to some John Philip Sousa while reading all the better. I'm partial to Stars and Stripes Forever myself.
• And of course, fireworks. See them in person if you can. But if not, I'm betting you can find some great televised "rockets red glare" to catch in HiDef.

Did I miss anything?

Burger Toppers

You getting the grill out tomorrow? Well...I know it's the ultimate patriotic holiday, so there's nothing wrong with an All-American burger...my version is lettuce, tomato, onion, American cheese (duh) and the bottled condiments of your choice.

But who says we can't go exotic/international? (And if it's too much for you to try on July Fourth, pocket these ideas for later in your grilling season.)

• Kick it up sun-dried style with a couple of tablespoons sun-dried tomatoes, a handful of fresh spinach and an ounce of goat cheese.
• Feeling Santa Fe? How about a bit of fresh salsa (green chile if you're going authentico), some shredded lettuce, a tablespoon of queso fresco and...wait for it...a poached (or fried if you're squeamish) egg?
• Go Greek! With a tablespoon of chopped red onion, 2 tablespoons crumbled feta, some fresh spinach and a drizzle of olive oil. Gild the lily if you'd like with a dollop of tzatziki sauce.
• And this one might be my summer fave. A couple of slices of heirloom tomato, a thick slice of mozzarella, a couple of bail leaves, and a spoonful of pesto. Drizzle a bit of high-quality olive oil and a pinch of sea salt. (P.S. Must be served on a well-toasted ciabatta bun.)
  

It's Blueberry Month!

July is Blueberry Month and they are plentiful in your grocery and farmers market. Here are some tips to keep you from "singing the blues" as you enjoy these healthy little nuggets all month long.

• Blueberries are one of the few fruits native to North America. The ones we get in the supermarket were first cultivated from the smaller native variety in the early 1900's.
• They are incredibly healthy...rich in fiber and antioxidants like vitamin C.
• Best partners? Sugar, lemon, cinnamon and/or nutmeg.
• They're sturdy too. Blueberries will last almost a week unwashed and covered in the fridge. And no reason to splurge on organics...they are on the "safe list" for conventional growing methods. Do buy local if you can though.
• Blueberries=brain food. A recent study participants who drank around 20 ounces of blueberry juice daily for 12 weeks performed significantly better on learning and memory tests. You can get the same benefits eating a cup of berries three to five times a week. Easily accomplished at this time of year!

Need some blueberry recipes? Type "blueberries" into that little search window at the top left of this page. There are plenty sprinkled throughout this blog.

Baked Chicken with Oregano and Lemon-Sauced Peppers and Tomatoes

When I fixed this deliciously simple dinner the other night, I posted to my Facebook feed that it proved that simple ingredients well-cooked can create some real magic. Folks asked for details...I shared the following...and the next night a friend texted me a photo of her equally yummy copycat dinner.

Now it's your turn.

Baked Chicken with Oregano and Lemon-Sauced Peppers and Tomatoes
Makes 2 servings. (But it's obviously easy to adjust....)

2 bone-in chicken breasts (or leg quarters if you prefer dark meat)
1 red bell pepper
2 ripe tomatoes
4 garlic cloves, minced
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Preheat oven to 400°.

Season the chicken pieces with salt and pepper and place in a baking dish.

Seed the red bell pepper and slice into strips. Core the tomato and slice into thick slices. Place on either side of the chicken pieces.

In a small bowl, combine the garlic, lemon juice, and olive oil. Season with salt and pepper. Pour over chicken, peppers and tomatoes.

Place dish in the oven and bake until chicken, about 45 minutes.

Summer Sundae Toppings

OK...I'm not sure that anything will keep me cool in this Dallas summer. I've investigated an ice water IV, but for some reason, my doctor has advised against it. (He's such a buzzkill.)

So I'll be looking for alternative methods. Including ice cream. Thinking I'll try some of these toppings to shake things up a bit. (Thanks, Everyday Food, for the ideas.)

• Strawberries (sure) and granola (interesting).
• Toasted pepitas and sea salt. (On chocolate please.)
• Diced candied ginger. (And a sesame seed or two I'm thinking.)
• Peanut brittle pieces. (Duh. Almond toffee as an alternative.)
• Chopped peppermint patties.
• And despite the heat, I always make an exception for hot fudge.

What are YOUR favorite ice cream toppings?

Cuban Black Beans

It's hot. Strike that... it's HOT.

So if I can get the CrockPot out and avoid turning on the oven, great. Even greater that this batch of beans can provide several meals in a variety of guises. Black beans and rice. Pureed and topping some homemade nachos. You know the drill.

Here's the recipe. Get going.

Cuban Black Beans
Makes 6 servings (about 8 cups).

1 pound dried black beans
5 cups chicken broth
1 onion, diced
3 ribs celery, diced
2 tablespoons minced garlic
1 jalapeno chile, seeded and diced
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon ground coriander
2 strips bacon
1 tablespoon red wine vinegar
salt and pepper to taste

Soak beans according to package directions; drain and rinse.

Combine beans, onion, celery, chile, bacon and spices (reserving red wine vinegar) in a 4 to 6 quart slow cooker. Cover and cook on high for 5-6 hours or low setting for 8-9 hours. Stir in vinegar and season to taste with salt and pepper.

Got Herbs? Make Compound Butter.

We are overwhelmed with herbs. It's hot, but we've taken good care of our plants this summer, so we have plenty of oregano, basil, thyme, rosemary, sage, mint and more.

So I'm going to whip up several batches of this yumminess in an assortment of flavors. It'll be perfect on garlic bread, potatoes, baked fish...maybe even popcorn.

To make compound butter....

Combine 1 cup unsalted room temperature butter, 3 tablespoons finely chopped herbs (Get creative and combine several different ones.) and 1 teaspoon kosher salt with a spatula.

Place in ramekins or roll up into logs in plastic wrap. Refrigerate up to one week or freeze up to two months.

How will you use yours?

Mole Verde Zacatecas-Style

Here's a quick and easy (and fresh and bright) sauce for the summer. Perfect on grilled chicken, fish tacos, chips, a bowl of beans, ice cream. OK...maybe not that last one. But I might just try it anyway.



Mole Verde Zacatecas-Style
Makes about 3 cups.


4 cups chicken stock
8 oz. tomatillos, peeled and chopped
2 jalapeños, stemmed and chopped
1/2 cup cilantro leaves
2 tbsp. kosher salt, plus more to taste
2 cloves garlic, chopped
2 8″ flour tortillas, toasted
3 tablespoons canola oil

Heat tomatillos and jalapeños in a 4 quart saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup chicken stock; puree.

Heat oil in a 6-quart saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining chicken stock and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.

Quote of the Week...or more.

Yeah, yeah, I know...The Power of Now. Carpe Diem. Blah. Blah. Blah.

I'd much rather (and pretty much do) live by this motto provided by Nora Ephron:

" I don't think any day is worth living without thinking about what you're going to eat next at all times."

Amen, sister.

Artisanal Mac and Cheese

This was the dish alongside Cheeseburger Meatloaf for last night's Father's Day spectacular. I picked it up from Saveur magazine; they got it from the chef at the Manhattan restaurant Artisanal. It's decadent and delicious. (Warning: it's not cheap...the cheese will set you back $20 or so. But it's worth it.)

Artisanal Macaroni and Cheese
Makes 6-8 servings.

Kosher salt, to taste

12 ounces hollow pasta, preferably penne

6 tablespoons unsalted butter

3⁄4 cup dried bread crumbs, preferably panko

1 oz. finely grated Parmesan (about 1 cup)

1⁄4 cup flour

3 1⁄2 cups milk

4 ounces grated Gruyère (about 1 1⁄2 cups)

4 ounces grated Comté or Cantal (about 1 1⁄2 cups)

4 ounces grated fontina (about 1 1⁄2 cups)

Freshly ground black pepper, to taste

Heat oven to 350°. Bring a 4-quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside.

Melt 3 tablespoons of the butter in a 4-quart saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside.

Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes.

Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper.

Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-quart baking dish and top with the remaining Comté and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

Dill Pickles

If it's Thursday, it must be pickles. Sorry, but I'm addicted to making these tasty summery treats.

Here's a quick and easy Bobby Flay recipe from Food & Wine.

Dill Pickles
Makes one quart.

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4 inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

Cocktail of the Week: Cherry Pop Martini

It's already summer here in Texas and our thoughts turn to ice cream...snow cones...Popsicles. Sticky sweet coldness that soothes the soul.

Only problem?

They're non-alcoholic and don't fit the bill at happy hour one little bit.

The sticky sweet coldness of this high-octane drink will fill in just nicely.

Cherry Pop Martini
Makes one cocktail.

2 ounces vodka
1/4 ounce Amaretto
1/2 ounce grenadine
1/2 ounce lemon juice
1/2 ounce simple syrup

Shake all ingredients together in an ice-filled cocktail shaker. Strain into a martini glass.

Then sit and mockingly laugh at the heat.

Chicken Cacciatore

Now..before you click this window closed... *What is he thinking? It's too HOT for a braised, full-flavor dish. Give us a salad.* ...hear me out.

I agree with you. I love stews, chilies, braises, pot roasts, soups, you name it during the winter. They warm the cockles of my soul.

But there's no reason to put the slow cooker into hiding all summer. After all, it heats the kitchen up a lot less than the oven does. And this recipe hits the spot with bright flavors and a not-too-heavy texture. Try it and let me know what you think in the comments.

Chicken Cacciatore
Makes six servings. (And extra sauce that would be excellent on pasta as leftovers.)

6 bone-in chicken thighs, skin removed and seasoned with salt and pepper
1/4 cup flour
2 tablespoons olive oil
3/4 cup dry red wine
1 (15 ounce) can whole tomatoes, drained and cut up
1 (15 ounce) can crushed tomatoes
1 onion, sliced
8 ounces mushrooms, quartered
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon anchovy paste (or one anchovy fillet rubbed into a paste)
Pinch of crushed red pepper
1 red bell pepper, sliced

Dredge chicken in flour. Shake off excess.

Heat oil in a saute pan over medium-high heat and brown chicken on both sides, about 3 minutes per side. Transfer chicken to a slow cooker.

Deglaze the pan with wine and let cook until reduced by half. Transfer wine mixture to slow cooked.

Add tomatoes, onion, mushrooms, garlic, Italian seasoning, anchovy paste and crushed red pepper to slow cooker.

Cover and cook on low for 4-4 1/2 hours until chicken is tender. Add bell pepper and cook for another 30 minutes.

It's delicious by itself, but awesome over rice or polenta.

And of course pour a beautiful Italian red to go with your meal.

Pickled Radishes

I know I am in imminent danger of turning this blog into the "All Pickles, All the Time" blog. But I'm fascinated. Such an interesting way to pump extra flavor into a bounty of summer vegetables that can then be used as condiments on all sorts of things...sandwiches, tacos, salads, or just eaten on their own.

So if you'll indulge me, here's another one that is living in my fridge....

Pickled Radishes
Makes enough to fill a quart jar.

1 cup very hot water
1/4 cup sugar
1 tablespoon kosher salt
1 cup distilled white vinegar
8 small radishes, thinly sliced
2 garlic cloves, thinly sliced

In a quart-size glass jar with a tight-fitting lid or in a large resealable plastic container, combine the water, sugar and salt; cover and shake until dissolved. Add the vinegar along with the radishes and garlic. Cover and refrigerate overnight. Drain the pickled radishes before serving.

Note: recipes like this always say that the pickles remain good for a week or so. I always keep them much longer...and often replenish with more veggies as the spirit moves me.

Pickled Banana Peppers

The heat is already here in Dallas...so it will take a lot of water to keep our container garden from shriveling to nothing. But in the meantime, the banana pepper plants are producing like gangbusters. Despite having one almost every night with dinner, the other half has been unable to keep up. So I've resorted to my typical summer practice....pickling. Now I'm not actually canning these...just treating them like refrigerator pickles and adding a few to the jar as needs be. haven't tasted yet, but I know they're delicious.

Pickled Banana Peppers

Banana peppers (I had enough on hand to fill a large canning jar.)
3 cloves garlic, peeled
2 bay leaves
2 cups vinegar
1/2 cup water
2/3 cup sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seed
1/2 teaspoon cayenne pepper

Using a skewer, poke holes in peppers so that they can absorb pickling liquid. Pack peppers, garlic cloves and bay leaves into canning jar.

Bring remaining ingredients to a boil in a medium saucepan. Pour over peppers in jar.

Let cool, place lid on jar and refrigerate.

Basil Pesto

It's early in the growing season, but I already have a surfeit of basil. (And mint too. Hello mojitos!) So I whipped up (and by whipped up, I mean pulled out the mini-Cuisinart) a batch of pesto the other night. Enjoyed one night with cherry tomatoes and mozzarella. And spread on puff pastry and rolled up before baking for some yummy nibbles tonight. Here's the recipe:

Basil Pesto
Makes about one cup.

6 garlic cloves (Careful...this packs a punch. Use less if you'd like. But it mellows over a day or so.)
6 tablespoons pine nuts, toasted
1 teaspoon kosher salt, plus more for seasoning
1/2 cup olive oil
2 cups coarsely chopped basil leaves
Fresh lemon juice

In a food processor, grind the garlic and pine nuts with salt and a little olive oil until blended. Add basil and process to a rough paste. With processor on, add olive oil in a slow stream. Season to taste with salt and lemon juice.

Beer-Battered Chile Rellenos

I play the home version of Chopped sometimes. Look around the pantry, produce drawer and freezer to see what I can put together as an interesting meal.

A couple of nights ago, it was poblano peppers, ground turkey and a bit of old grated cheese at the bottom of the bag.

The result: delicious chile rellenos. Olé!

Here's how you can play along at home...

Beer-Battered Chile RellenosMakes four servings.

Beer Batter:3 eggs
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 cups beer
2 cups warm water
2 3/4 cups flour

Chiles:2 cups vegetable oil
1 small onion , diced
1 red bell pepper, diced
1 pound ground turkey
1 packet taco seasoning mix
Water
2 cups grated colby-jack cheese
4 large poblano chiles, roasted, peeled and deseeded
1 cup flour

Mix eggs, baking powder, cayenne, and salt in a large mixing bowl for about 2 minutes. Add beer and water and mix well. Add 2 cups flour gradually, incorporating into the mix. Slowly add remaining flour until mixture coats the back of the spoon. Set aside.

In a large saute pan, heat a drizzle of olive oil over medium-high heat. Add the onion and saute for 3-4 minutes. Add the red pepper and saute another 3-4 minutes, until vegetables are tender. Add the ground turkey, breaking up with the wooden spoon. Cook until no pink remains, stirring frequently. Add the taco seasoning and water and cook to package directions. Remove from heat and let cool slightly. Mix turkey meat and grated cheese together in medium bowl.

Meanwhile, heat the oil over medium-high heat in a 4 quart saucepan.

To assemble chile rellenos, slice the chiles down one side, creating a pocket. Stuff each chile with 1/3-1/2 cup of the turkey mixture. Roll the chile in the dry flour and then submerge in the beer batter.

Carefully place the stuffed chile into the hot oil and brown on both sides. (Or deep fry.) Remove when golden brown and place on a rack or paper towels to drain.

Serve with your favorite queso, salsa or enchilada sauce.

Crunchy Lunch: Cucumber and Celery Salad with Tuna

Spent a lovely evening on the deck last night. Watching the birds at the feeder. Nursing a mojito (or two). And perusing the latest edition of Martha Stewart's Everyday Food. (Which is now in serious competition with long-time fave Food and Wine as my most inspiring foodie read.)

Along the way, I ran across this recipe. As dinner was cooking, I whipped a batch for lunch today. I made a few adaptations, but it was quite yummy (interestingly sweet/sour...and the poppy seeds are a nice twist) and quite healthy. Try it and see what you think.

(Note: Serve immediately after you toss together for best results. Mine was a bit watery...next time, I'll store the dressing separately and stir it in right before lunch.)

Cucumber and Celery Salad with Tuna
Adapted from Everyday Food.
Makes four servings.

1 teaspoon poppy seeds
5 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil (or sesame oil if you have it)
Pinch of ground red pepper flakes
2 cucumbers, quartered lengthwise and cut into 1/4 inch slices
3 celery stalks, cut into 1/4 inch pieces
2 cans (5 ounces each) solid white tuna packed in water, drained and flaked
Kosher salt and fresh ground pepper to taste

In a medium bowl, stir together poppy seeds, vinegar, sugar, oil, and red pepper flakes. (Feel free to adjust ratios to your taste to make sweeter, more sour, or spicier.)Add cucumber, celery and tuna. Season to taste with salt and pepper. Toss well to coat.

Serve immediately.

Cocktail of the Week: A Pimm's Cup...Of Course

Cracked open a brand-spanking-new bottle of Pimm's tonight in honor of the big royal nuptials tomorrow morning. (No, I WON'T be up early...thank goodness for DVR's.) It took me straight back to the first-time I had a Pimm's Cup...as a college student on the banks of the Thames in Oxford. (No kidding.)

Do yourself a favor and transport yourself. You'll thank me when you continue drinking these throughout the long, hot summer.

Pimm's Cup

Makes one cocktail.

Pour 1 1/2 ounces into an ice-filled collins glass. Top off with sparkling lemonade. (Some people use lemon-lime soda, but I go for a close approximation of sparkling lemonade with club soda and a splash each of lemon juice and simple syrup.) If you're feeling authentically British, make sure and garnish with a cumber spear.

(Unfortunately, I had no bubbly on hand or I would have made a Pimm's Royal. Shake 1 1/2 ounces Pimm's in an ice-filled cocktail shaker to chill. Strain into a Champagne flute and top off with sparkling wine. No cucumber garnish needed for this one.)

Cream Cheese Cinnamon Rolls

Sometimes like an idiot, I promise my other half that I'll cook "anything he wants" to thank him for (or bribe him into) something. It usually results in something complicated and time-consuming. But just as often it ends up being something delicious. Like these cinnamon rolls.

Next time you need a thank you...or a bribe..get thee to the kitchen.

Cream Cheese Cinnamon Rolls
From Saveur magazine.
Makes 8 rolls.

FOR THE DOUGH:
1 1⁄4-ounce package active dry yeast
1⁄2 teaspoon plus 1⁄4 cup sugar
1⁄2 cup milk, at room temperature
2 tablespoons light brown sugar
1⁄2 teaspoon vanilla extract
1 egg
1 egg yolk
2 3⁄4 cups flour, sifted, plus more for kneading
3⁄4 teaspoon fine salt
8 tablespoons unsalted butter, at room temperature, plus more for the pan

FOR THE FILLING:
1⁄2 cup sugar
1⁄4 cup dark brown sugar
1⁄4 cup finely chopped pecans
1⁄4 cup finely chopped walnuts
1⁄4 cup raisins
1 tablespoon ground cinnamon
1⁄2 teaspoon fine salt
1⁄8 teaspoon ground cloves
2 tablespoons maple syrup
4 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, melted

FOR THE ICING:
2 cups confectioners' sugar
1⁄4 cup buttermilk

Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 teaspoon of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.

Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.

Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.

Turn the dough so that the short sides are parallel to you. Brush the top of the dough with half of the melted butter. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)

Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.

Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack; brush with remaining melted butter. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle all over the rolls. Serve immediately.

Homemade Beau Monde Seasoning

I ran across a brisket recipe not too long ago that called for Beau Monde seasoning. It wasn't in my pantry and I didn't see it at my corner grocery. Time for a little research.

My old pal Google helped me discover that's a spice mix used on everything from salads and vegetables to beef and pork. I also found a recipe and made my own....from things I DID have in my pantry. I've found myself reaching for it a lot. And I'll post the brisket recipe I used it in soon.)

Beau Monde Seasoning
Makes a little more than 1/2 cup.

1 tablespoon ground cloves
1 1/4 teaspoons cinnamon
1 tablespoon salt
1 tablespoon crushed bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons white pepper

Mix all ingredients together and store in a tightly-lidded container.

Mini Frittatas

We all know we're not supposed to skip breakfast. And you know I'm a big fan of eggy things: quiches, frittatas, you name it.

How about combining the two? An easy, delicious egg dish that's perfect to make ahead and grab for a quick bite in the morning.

Mini Frittatas
Makes 24 mini frittatas.

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Taxtime Cocktail of the Week: Maker's Mark Elderflower Collins

If you're like me, you're thankful for the couple of extra days to finish your taxes. But, hopefully, you're not TOO much like me. I owe. Sigh.

One (ok...maybe a couple) of these tasty cocktails will take some of the edge off though. As a collins drinker of all kinds, I'm adding it to my repertoire.

(By the way, if you don't have elderflower liqueur, you can leave it out. But it DOES add a nice herbal undernote...)

Maker's Mark Elderflower Collins
Makes one cocktail.

1 1/2 ounces Maker's Mark (or another high-quality Bourbon)
3/4 ounce elderflower liqueur
1/2 ounce lemon juice
1/2 ounce simple syrup
Club soda

Mix the first four ingredients in an ice-filled cocktail shaker. Strain into an ice-filled collins glass and top with club soda.

Chili-Garlic Glazed Salmon

Here's another delicious (and easy) recipe using all those Asian ingredients I have in the pantry. I used the glaze on salmon as suggested, but I would bet it's wonderful on other kinds of fish, shrimp, chicken or even as a sauce for veggies. Love that kind of versatility....

Chili-Garlic Glazed Salmon
Adapted from myrecipes.com
Makes 2 servings.

3 tablespoons chili sauce with garlic
3 tablespoons minced green onions (about 3 green onions)
2 tablespoons low-sugar orange marmalade
1/2 teaspoon low-sodium soy sauce
2 (6-ounce) salmon fillets
Cooking spray

Preheat oven to 400°.

Combine first 4 ingredients in a small bowl; brush chili sauce mixture over fillets. Place fillets, skin sides down, on a baking sheet coated with cooking spray. Bake fish 10-12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Tuna and White Bean Salad

I have a few cans of white beans in my pantry. Why? Because all those "things you MUST have in your pantry" lists say I should. I don't use them very often though.

Might just use them a lot MORE often if I find more recipes like this. I've been making a batch of this yummy salad about weekly. Great lunch, yummy snack, and even a healthy breakfast in a pinch.

Tuna and White Bean Salad
Makes 4 servings.
Adapted from Cooking Light.

20 asparagus spears
1 tablespoon capers, drained
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, quartered
1 (15-ounce) can organic white beans, rinsed and drained
2 (5-ounce) cans solid white tuna packed in olive oil, drained and broken into chunks.

Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain. Cut into 1 inch pieces.

Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.

Place dressing, asparagus, tuna, cherry tomatoes, and beans in a small bowl; toss gently to combine.

Serve chilled.

SPRING HAS INDEED......SPRUNG!

How do I know?

This beautiful iris in our front yard..the first of the season.

Stay tuned for many more....