Thursday, July 5, 2018

Cold Salds and On going Heat Wave



It was far to hot to spend time in the gardens , or to bake so I have been in the kitchen making cold salad.
I cut prep and mix and Fred stays close by and supervises ( he gets that from Bob)

About two weeks ago we had two mini splits installed, just in time for the heat wave. What a blessing!!
The farm house is cool and comfortable and I can not say enough about the very professional install.





Cukes with Dill
  • 2 cups plain yogurt
  • 3 small Cukes I used pickling cukes, less seeds
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced



Potato Salad with Eggs
4 medium potatoes (1 onion, 4 eggs, 1/2 cup - mayonnaise, 1 1/4 tsp - salt, a pinch of pepper)
4 medium Potatoes
1 Onion
4 eggs
½ cupmayonnaise
1 ¼ teaspoonssalt
1 pinchpepper

Cold Slaw            

Directions

     
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired



Thursday, June 28, 2018

Heat Wave on the Way







PiƱa Colada Ice Pops

Ingredients

  • 2 cups  diced fresh pineapple
  • 2/3 cup  coconut rum
  • 1 can  coconut milk, solids only
  • 1 1/2 oz.  simple syrup
  • 10 to 20 maraschino cherries, stemmed
Directions

1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.

Thursday, June 14, 2018

Pesto


Ingredients

  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste

Special equipment:

Ninja Blender

Method

1 Pulse basil and pine nuts in a Blender : Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3 Stream in the olive oil: Slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the blender.

4 Stir in salt and freshly ground black pepper, add more to taste.
Toss

Tuesday, June 5, 2018

Copy Cat Portuguese Fish Stew

Last week Bob and I were out cruising , and we stopped in "That Place". I ordered and devoured some of the best fish stew, I have ever tasted.
This is my best attempt at copy cat Portuguese Fish Stew




https://www.thatplaceinogunquit.com/

Ingredients
Rustic Garlic Bread:


Directions

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. 
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving. 

Thursday, May 31, 2018


Forget spending your hard earned money on a frozen coffee drink, make your own mocha frappe at home!! Easy to make, plus tips to flavor it however you like!
 
Ingredients
  • 2 cups cold coffee frozen into cubes
  • 2 cups almond milk
  • scant 1/4 cup chocolate syrup
  • scant 1/4 cup sugar
  • Whipped cream for garnish
  • Extra chocolate syrup for garnish
  • Chocolate bar
Directions         
  • shaved, for garnish
    Brew coffee and let cool to almost room temperature.
  • Carefully pour coffee into ice cube trays and freeze.
  • Add frozen coffee cubes, almond milk, chocolate syrup and sugar to blender.
  • Blend until desired texture is reached.
  • Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like