Heat Wave on the Way

Piña 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.

A Peak Inside

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

Walk Around The Farm

Take a little walk with me. 

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

• 1/4 cup extra-virgin olive oil, plus more for serving
• 2 medium onions, chopped
• 4 garlic cloves, finely chopped
• 1 pound linguica or chorizo sausage, sliced in chunks
• 5 sprigs fresh thyme sprigs
• 1 handful fresh oregano, hand torn
• 2 bay leaves
• 2 pounds Yukon gold potatoes, sliced
• 3 quarts chicken broth
• 1 pound kale, chopped
• Sea salt and freshly ground black pepper
• 2 dozen Littleneck clams, scrubbed 
• 1/2 pound perch, cod, or bass fillets, skin and pin bones removed
• 1/4 cup coarsely chopped flat-leaf parsley 
• 1 Recipe Rustic Crusty bread, for serving, recipe follows

Rustic Garlic Bread:

• 4 garlic cloves, coarsely chopped
• 4 fresh oregano sprigs, leaves stripped off the stem
• 4 fresh thyme sprigs, leaves stripped off the stem
• 1 handful fresh flat-leaf parsley, coarsely chopped
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 large loaf country or Portuguese 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.