Crab Boiling, Curry Fouling, Spaghetti Squashing

My daughter Jazmin can cook!  This September I was served dinner by a budding master chef. For real, she has been cooking since she was a little girl, always stirring pots. She learned most of her cooking skills from her grandma Bessie, since she spent so much time with her while I was off making the bacon.  She also planned dinner parties with well thought-out menus, that included all courses, with desserts. We had dishes like spaghetti squash, turkey meatballs, crab boil, tacos, curry, salads, and breakfast sweat potatoes.

Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.

Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.

Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.

Turkey Taco & Avocado Slices

Black Beans

Tossed Salad

 

Taco’s (ground turkey, taco seasoning, tomatoes, lettuce, cheese, Limón)  corn tortilla shells, black beans.

 

 Crab, Cajun Shrimp, Corn Cob Boil 

½ cup vinegar

½ cup water

½ cup OLD BAY Seasoning

1 dozen crabs legs

1 lb. shrimp (Cajun seasoned shrimp)

Corn on a cob (leave in husk)

 Pot should have raised, rack minimum 2” high. Add equal quantities water and vinegar to just below level of rack. Layer crabs sprinkle each layer with OLD BAY. Cover and steam until crabs are red.  In a saucepan combine first 3 ingredients. Bring to a boil. Add shrimp stir gently. Cover steam until tender about 3-5 minutes. Drain remove shells.

TIPS:

Make your own seasoning for seafood and chicken dishes.

Ingredients: Celery seed, Salt, Spices (including mustard, red pepper, black pepper, bay leaves, cloves, allspice (pimento) ginger, mace, cardamom, cinnamon) and paprika.

ADD 2 TSP.  OLD BAY to 1 lb groundbeef to create sizzling burgers.

Sprinkle OLD BAY generously on French fries, corn-on-cob, steamed veggies and even popcorn!

Curried Foul

Ethiopian Cabbage Dish

Red Beans and Rice

So here’s a healthy recipe that you can have ready if you prep the foul, remove skin, season and place in crock pot to stew. Stir in curry mix well and cook in a crockpot, for 2 to 3 hours (until foul is tender)

Curried Foul

Ingredients:

2 tablespoons oil

1 teaspoon mustard/rye seeds

Half teaspoon cumin

1 large onion chopped

1 clove garlic chopped

1 can foul drained and rinsed

1 teaspoon curry powder

Half teaspoon chili powder

Salt

1 cup tomato puree (optional)

1 cup water

 Method:

Heat half the oil on medium heat in a pan and fry onions till light brown. Remove. Add the onion and garlic and fry for half a minute. Add stewed foul and stir. Add the curry powder, chili powder and salt. Bring to a boil, lower heat to simmer and cook uncovered for about 15 minutes till the sauce thickens. Serve with rice (we had it with red beans and rice) or quinoa or couscous

Ethiopian Cabbage Dish

1/2 cup olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 head cabbage, shredded

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Red Beans and Rice

2 cups dried red beans

1/2 teaspoon dried minced garlic

1 tablespoon dried minced onion

2 teaspoons salt

1 bay leaf

1 teaspoon white sugar

1/4 teaspoon ground cayenne pepper

1 teaspoon celery seed

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 pound smoked sausage, sliced (turkey)

 Directions:

-Pick over the dried beans, and soak them in water overnight. The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes.
-Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
-Stir in the smoked sausage, simmer for 20 more minutes, and serve.

NEW ORLEANS POUND CAKE

Reposted for Lea Burks-Nolan Jones my first cousin on Mama Crecy's Side

 

3 cups cake flour 

1 teaspoon salt 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

 2 cups granulated sugar 

1 cup butter, softened 

4 large eggs, room temperature 

1/4 cup sour cream 

1 cup buttermilk 

2 teaspoons pure vanilla extract 

1/4 cup granulated sugar 

1/4 cup sweetened flaked coconut

Preheat oven to 350 Degrees.
Sift together cake flour, salt, baking powder and soda. Set aside.
In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).

Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
Mix in sour cream and vanilla extract.

Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
Grease a NON-STICK Bundt cake pan and dust very lightly with flour.
Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the pan and spread evenly.

Bake for about 50 minutes to 1 hour... or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
*Some ovens take about 1 hour 15 minutes.

Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward.

Cool completely.

GLAZE:
2 cups confectioners' sugar
1/4 cup butter, melted
1/4 cup evaporated milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste! 

Summer Sunday Dinner on the Balcony

It is always so lovely to have a Summer Sunday dinner with friends, on a Sunday evening, just before the sunset, so we can have shimmering candles on the table and enjoy the view of the Chicago skyline from Susan's balcony.

Susan has really been crazy busy with the Culture Coach and everything else! She hosts the Night Out in the Parks, a partnership with the Chicago Park District and Elastic Arts. In addition, on Wednesdays, there is a Farmers Market event in Logan Square, so she is swamped staging these events through August.

I was working in California this Summer and had some great dinners with lots of my fellow artist, and now that I’m back in Chicago, she had us over for Sunday dinner.  Laurel is crazy busy pursuing her artistic side and has made a major investment in her love of making and designing jewelry.

Menu:
Appetizers
Salsa with  Lime Tortilla Chips
Goat Cheese, Crackers, and Olives (green/black)
Red Wine
Main Course:
Baked Sausage Apricot Glazed
Deviled Eggs
Quinoa
Dessert

Sparkling White Wine

Edy's Vanilla Ice Cream

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

 


Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
Ingredients-1 1/2 cups uncooked quinoa                

• 3 cups organic vegetable broth (such as Swanson Certified Organic)

• 1 (14-ounce) package of reduced-fat firm tofu, cut into 1/4-inch cubes

• 3 tablespoons olive oil, divided 

• 1 1/4 teaspoons salt, divided

• 1 cup chopped fresh basil 

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar 

• 2 teaspoons grated lemon rind

• 1/2 teaspoon freshly ground black pepper

• 3 garlic cloves, minced

• 1 (10-ounce) package frozen baby lima beans

• 4 cups chopped tomato (about 3 medium) $

• 1/2 cup sliced green onions

• 1/2 cup chopped carrot

• 1 (15-ounce) can of black  beans, rinsed and drained

 
Preparation

1. Combine quinoa and vegetable broth in a saucepan; bring over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

1. Place tofu on several layers of towels; cover with additional paper towels. Let stand for 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

1. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

1. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in the refrigerator until ready to serve.

Maureen Callahan, Cooking Light
March 2006
DESSERT- served with EBY's Vanilla Ice Cream

---

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

12 Servings, Prep Time: 15 Minutes, Cook Time: 50 Minutes

This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.
Ingredients

• Crust:

• 1 cup all-purpose flour

• 5 tablespoons confectioners' sugar

• 1/2 cup butter

• Filling

• 1 1/2 cups white sugar

• 1/4 cup all-purpose flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon ground nutmeg

• 2 eggs, beaten

• 3 cups chopped rhubarb

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

1. Mix 1 cup flour and confectioners' sugar in a bowl; cut butter into flour mixture using a pastry cutter or two forks until the mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

1. Bake crust in the oven until golden brown, 15 to 20 minutes.

1. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.

1. Bake in the preheated oven until the filling is bubbling, 35 minutes.

Old Fashioned Butter Cake

 

 Granny's Favorites Cookbooks

1 cup butter 

2 cups of sugar 

1 tsp vanilla 

4 eggs 

... 3 cups flour 

1 tsp baking soda 

1 tsp salt 

1 cup buttermilk 

sifted powdered sugar

Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 ½ hour or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Photo: Old Fashioned Butter Cake

Beat together butter and sugar until fluffy.    Beat in vanilla.    Add eggs one at a time, blending well after each addition.   Combine flour with baking soda and salt.   Add to batter alternately with buttermilk, beginning and ending with flour.   

Pour batter into prepared baking dish.   Bake for about 1 ½ hour or until a pick inserted comes out clean.   

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.   

Dust with powdered sugar before serving. I like it without dusting or icing.

CROCKPOT Shrimp and Sausage Gumbo Recipe

reposted for Lela Burks-Nolan Jones- my first cousin on Mama Crecy's & James Burks

@image from feeding the famished 

  INGREDIENTS

3 tablespoons flour
3 tablespoons oil
... 1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5-ounce size) diced tomatoes, undrained
1 package (12-ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups of water

In a small saucepan, combine flour and oil; mix well. Cook, constantly stirring, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, constantly stirring, for about 10 minutes or until the mixture turns reddish-brown. Place flour-oil mixture in a 3 1/2 to 4-quart Crockpot.

Stir in all remaining ingredients except shrimp, rice, and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on the package. Meanwhile, add shrimp to the gumbo mixture in the crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Sunday Dinner at Laurel Bobzien's

Alpha Bruton and Susan Fox at Laurel's

Laurel Bobzien Menu

Wine

Baked Brie and Small Toast

Black-eyed Pea and Collard Green Soup

Salad, Mandarin Slices, 

Walnut with Henry Dressing

Stuff Bell peppers in Tomato Sauce

Pistachio ice cream, and German Coffee Cake

Black-Eyed Pea and Collard Greens Soup

This hearty soup combines two lucky foods, black-eyed peas, and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. If you prefer your soup to have a thicker consistency, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard greens and carrots.

I thought you might like this recipe from Whole Foods Market, this was a wonderful soup made from leftover ham from Easter Sunday Dinner. It is always good to share leftovers,  conversation, and a glass of wine with friends.

Ingredients

2 cups dried black-eyed peas
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
2 stalks celery, chopped
6 cups low-sodium chicken broth
1 bunch collard greens, tough stems, and ribs removed leaves thinly sliced
4 carrots, chopped
1/4 teaspoon sea salt
Ground black pepper to taste
Cayenne pepper to taste

Directions

Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.

Heat oil over medium heat in a large pot. Add onion, garlic, ham, and celery, and cook until onion is translucent for 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. 

Season with salt, pepper, and cayenne and serve.

Gumbo- Sea Food & Chicken

¼ cup flour
½ teaspoon salt
½ teaspoon basil
Dash of cayenne pepper
1 2 ½ to 3 lb. broiler fryer, cut-up
¼ cup vegetable oil
½ cup celery slices

Gumbo- Sea Food Chicken
3 Tablespoons vegetable oil
3 Tablespoons flour
2 cups chopped celery
2 cups chopped onions
1 cup chopped green peppers
1 ½ tablespoons allspice (optional)
1 teaspoon thyme (optional)
1 teaspoon crushed red pepper
¼ teaspoon salt, Tony Chachere’s Original Creole Seasoning,
1/8 teaspoon pepper

 1-quart fish stock

How to 1-quart cold water, shells from 2 lbs shrimp or crab, 2 tablespoons chopped celery, 2 tablespoons chopped onion. Combine ingredients; cook over low heat for 8 to 10 minutes or until the mixture simmers.
Cover, and continue cooking for 45 minutes. Drain; discard shells.
Yield: 1 quart

 1-quart chicken stock (I usually skin the chicken season and fry the chicken)

How to 1 4-5 lb. stewing chicken, 2 quarts cold water, 3 stalks celery, cut into chunks, 1 medium onion, cut into quarters. In a large pot, combine ingredients; simmer over low heat for 2 to 2 ½ hours or until chicken is tender. Remove chicken and bone and cut into chunks. Strain stock; cook and refrigerate. Remove fat before using stock. Yield: 2 quarts stock, approximately 6 cups chicken.

3 bay leaves

2 lbs raw shrimp, cleaned
1 lbs crabmeat
2 cups chopped cooked chicken
2 cups cooked smoked beef sausage slices
2 to 3 tablespoons gumbo file, Burma Brand Gumbo File

1. Combine flour and oil with a wire whisk until blended. Simmer over low heat, stirring constantly. This mixture called the “roux,” will foam slightly and then darken to a rich brown.

2. Add celery, onion, and green pepper to the “roux.” Cook over low heat until vegetables are tender. Stir in seasonings; mix lightly.

3. In a large pot, combine the vegetable mixture and stocks until blended. Add seafood, chicken, and sausage.

4. Cover; cook over low heat for 45 minutes. Gumbo file to taste, or let each person put it on their own; simmer for 15 minutes, stirring occasionally. Remove from heat, and let stand 15 minutes before serving

National Soup Swap Day January 21st

National Soup Swap Day was Jan. 21, but I'm celebrating all season long with Betty Crocker's very best bisques, chowders and stews. Last Sunday a group from Rogers Park was serving free vegan potato soup, at the Red Line Morse stop, it was so cold, the soup was so perfect. They served it along  with a spinach salad with a scope of avocado, and kiwi pie.

Cold winter days are no match to the warmth and comfort of these soups. They’re the perfect base for layering on additional flavors. Spiked with beer, loaded with beef, or decked out with baked potatoes and all the fixings, there’s no wrong way to make a classic cheesy soup.
 

Southwest Potato-Corn Chowder

Seafood, corn and potatoes are the basic building blocks for creating great chowders and bisques. But the list of ingredients doesn’t stop there. Add broccoli to the mix for Creamy Corn and Broccoli Chowder or experiment with tomatoes in our Fire Roasted Tomato-Basil Crab Bisque. There’s a wide world of soup out there, so don’t be afraid to try something new.

6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes 3 cups Progresso® chicken broth (from 32-oz carton) 1 1/4 teaspoons sugar 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1/8 to 1/4 teaspoon ground red pepper (cayenne) 1 1/2 cups Green Giant® frozen corn 1/3 cup chopped roasted red bell pepper (from a jar), well drained 1/3 cup Gold Medal® all-purpose flour 1 cup milk 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz) 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt 3 tablespoons chopped fresh cilantro 4 medium green onions, finely chopped (1/4 cup) 4 slices bacon, crisply cooked and crumbled.

1 In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.

2 Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.

 3 In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onion.

Slow Cooker Cheesy Potato Soup

 

 

Reynolds™ Slow Cooker Liners

1  bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2  cup frozen chopped onion (from 12-oz bag), thawed

1     medium stalk celery, diced (1/2 cup)

1     carton (32-oz) Progresso® chicken broth

1     cup water

3     tablespoons Gold Medal® all-purpose flour

1     cup milk

1     bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4  cup real bacon pieces (from 2.8-oz package)

4     medium green onions, sliced (1/4 cup)                                           

• 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• 2 In lined slow cooker, mix potatoes, onion, celery, broth and water.
• 3 Cover; cook on Low heat setting 6 to 8 hours.
• 4 In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired

2012 In the Mirror Looking Back on Sunday Dinners in Berlin

 

Berlin

Renata and  Alan in Berlin

Sunday Dinner at Susanne’s in Gierbstratbe 

Host: Susanne

Guest: Peter, Nicola, Alan, Renee, Ingle, Alpha, Ferret,

Main Course Eggplant Lasagna

Stuff Avacado & Shrimp 

Green Salad (apples, onions, bell pepper, tomatoes)

Red Wine, White Wines

Coffee and ice-cream, mixed berries

 

Susanne’s son Frett came over and helped layer this dish, it was so good, to see mother and son working in the kitchen together, lovely. Frett is a filmmaker; he did a residency in Kenya for the German government after graduation. Susanne is very proud of her son who is making a documentary is on his German-Turkish heritage.  

Dinner conversation, It was so funny; I thought that Peter actually swam daily in his wetsuit, so I say, “Peter swims in a lake every morning in his wetsuit". Renee thought I was talking about a scuba diver’s suit, like Voyage to the Bottom of the Sea. Susanne’s roommate ran and got a book that had the image everyone thought I was talking about it; it was so funny we all almost crocked from laughing so hard.

 

Stuff Avocados’ (Shrimp, Yogurt) Ingredients: Renee added shrimp and yogurt and we filled the avocado shells with the filling, this was served to quest as a pre-dinner snack.

 2 large Avocados (firm but ripe)

3 cloves of garlic (crushed and finely chopped)

1/2 large onion (finely chopped)

1/4 cup of fresh finely chopped parsley

2 tablespoons of Pimientos

2 tablespoons of bottled sweet red chili pepper sauce

1 green onion (finely chopped)

2 tablespoons of olive oil

Juice from 1/2 lemon

Salt and pepper to taste

Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside. Using a fork, mash the avocado meat and pour the lemon juice in, stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion, and parsley and stir. Set aside.
 
Using a sauté pan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow cooling.

Once cooled, add sautéed mixture to the avocado, and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.
 
With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.

Summer Eggplant Lasagna (try with German Products)

Ingredients

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)

5 tablespoons olive oil, divided plus more for baking dish

Coarse salt and freshly ground black pepper

1 cup thinly sliced cremini mushrooms

2 garlic cloves, minced

1 tablespoon freshly chopped thyme leaves

1 (15-ounce) container whole-milk ricotta cheese

3 large eggs

1 cup grated Parmesan, divided

2 tablespoons freshly chopped oregano leaves

2 cups  Marinara Sauce, recipe follows

 Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Sauté until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt, and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Marinara Sauce:

5 cloves garlic

Coarse salt and freshly ground black pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

1 large onion, diced

3 carrots, peeled and diced

2 tablespoons tomato paste

1 cup fresh basil leaves

2 tablespoons freshly picked oregano leaves

1 (28-ounce) can crushed tomatoes

Preheat the oven to 400 degrees F.

Peel 5 cloves of garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow cooling enough to touch and squeeze the garlic from the skins. Set aside.

Sauté onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangey color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once the sauce is ready carefully pour it into the food processor and puree until smooth.

Summer Salads Seriously So Good

Seriously these salads you have to try, then take them to  your next Sunday Dinner. I love figs, but to try them with melon, and blue cheese is the best thing ever. Yes, Martha Stewart I love her books, I grew up on Martha Stewart and her cookbooks, along with Betty Crocker. I would study these books for hours, studying the presentation, and how wonderful the table settings were.

MarthaStewart.com

Honeyed Fig and Melon with Blue Cheese and Almonds
Dark Figs, Cantaloupe, and honey

Ingredients

6 to 8 slices (1/4 inch thick) blue cheese

 pint fresh Black Mission or Brown Turkey figs, halved

 1 cantaloupe, cut into 1-inch wedges
 2 tablespoons slivered almonds, toasted

 Best-quality honey, for drizzlin

Directions

1. Arrange cheese slices on a serving platter, and top with figs and melon wedges. Sprinkle with almonds, and drizzle with honey.

2. Peach and Crab Salad with Menschen and herbs

If it is really hot make sure you keep the crab on ice, get there early so this can be eaten before the main course.

 

Ingredients

For the syrup
 1/2 cup fresh orange juice (from 2 oranges)
 1/2 cup sugar
 3 tablespoons coarsely ground coriander
 1/2 cup fresh lime juice (from 4 limes)

 For the salad

3 peaches, pitted and sliced into 1/2-inch wedges

 1 Thai red chile, seeded and thinly sliced
 1 shallot, minced
 1 teaspoon fresh mint, cut into strips, plus 1 tablespoon mint leaves
 1 cup fresh jumbo lump crabmeat (about 5 ounces)

 Extra-virgin olive oil, for drizzling

 Coarse salt and freshly ground pepper
 3 cups mesclun
 1/4 cup torn fresh Thai, purple, or regular basil
 1 baguette, sliced and toasted

 Directions

1. Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.

 2. Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.

 3. Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette3. Mango and blackberry salad with mozzarella and Frisee red olives, cardamom and honey

 

4. Green Fruit Bowl with Frozen

 Ingredients

12 ounces green grapes

2 cups water

1 cup sugar

1 cup lemon thyme or regular thyme sprigs, coarsely chopped
1 green apple
3 kiwifruits, peeled and sliced

 4 to 5 cups honeydew melon balls (from 2 melons)

 Directions

1.
Freeze grapes on a rimmed baking sheet for 1 hour.
 2.
Meanwhile, make the syrup: Bring water and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat, and add lemon thyme. Let stand, covered, until cooled completely. Strain syrup through a fine sieve; discard solids.
3.
Thinly slice apple. Divide apple, kiwifruits, melon, and grapes among 8 bowls. Pour syrup over tops just before serving

 

Mango and Blackberry Salad with Mozzarella and Frisee

Ingredients  For the syrup

 1/2 cup Lillet Blanc

1/2 cup rice vinegar (not seasoned)
1/4 cup honey
1 tablespoon crushed cardamom pods

 

For the crouton

1 cup extra-virgin olive oil

1/2 loaf sourdough bread, cut into 1/2-inch cubes (4 cups)
Coarse salt

For the salad
2 cups frisee
1 pound fresh salted mozzarella cheese, sliced 1/4-inch thick
2 mangoes, peeled, pitted, and sliced 1/4-inch thick
1/4 red onion, thinly sliced
1/2 cup blackberries (2 ounces)

 Coarse salt and freshly ground pepper

 Directions

 1.Make the syrup: Bring Lillet, vinegar, and honey to a simmer in a small saucepan over medium heat. Remove from heat, and add cardamom pods. Let stand, covered, until completely cooled. Strain syrup through a fine sieve; discard solids.

 2.

Meanwhile, make the croutons: Heat oil in a medium saucepan over medium heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread, stirring occasionally, until golden brown, about 4 minutes; transfer to paper-towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle with salt.

 3.

Make the salad: Divide frisee evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries, and then croutons on top.

 4.

Drizzle 1/4 cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.