Grated Raw Beet and Carrot Slaw
My husband, beet lover that he is, put our beet seeds in the ground in late March. We just harvested the bulk of them about a week ago (early July) and oh, what a harvest it was! Beets are so good for you – they’re …
My journey of cooking, gardening, preserving and more
My husband, beet lover that he is, put our beet seeds in the ground in late March. We just harvested the bulk of them about a week ago (early July) and oh, what a harvest it was! Beets are so good for you – they’re …
This is a popular summertime recipe in my house because the only thing I have to truly cook is pasta. This no-cook tomato pasta sauce is simple, flavorful and delicious, especially when you use sun-ripened tomatoes and fresh basil from your garden or farmers market. …
There’s not been much time for blogging for this girl lately. First there was painting, to get ready for new living room furniture. Then veggie gardening, followed by flower gardening. And in between, I’ve been working on refinishing a cool side table I found at a flea market; pictures of which I hope to post when the project’s complete!
In the midst of all of this, I’m still cooking fresh, delicious food, without a lot of fuss. It’s summertime and the living should be a little bit easy, right?
So this, my friends, is a roundup of some of the dishes I’ve been making. The photos all came from my Samsung Galaxy, so cut me a bit of slack where the quality is concerned, will you? 🙂
First up, with our influx of spring asparagus from the garden, is an easy, but beautiful asparagus frittata recipe.
Preheat oven to 375°
In a bowl, whisk together everything but the asparagus. Pour into a 10-inch (or close) non-stick pan. Gently press the asparagus spears into the top of the mixture.
Bake in oven about 20 minutes, just until edges start to turn golden brown. Remove from oven and let sit for 5 minutes before slicing and serving.
Don’t sweat this if you don’t have pencil-thin asparagus! Just dice up your thicker spears and add them to the mix. Maybe not as pretty but, trust me, still delicious. I’ve done it both ways and it works like a charm. If your spears are super-huge, try blanching them first.
Next up is what I call “Italian Salsa”. This is delicious simplicity at its best.
This is a recipe where you’ll just have to figure out the proportions on your own. Â I’ve never come close to measuring this, as sometimes I make a little and other times I make a lot. Just start off easy on the garlic…
Mix everything but the bread together in a bowl and let sit for about 30 minutes, to let the flavors develop and the cheese soften. Serve on fresh or toasted bread slices.
Next on the list is grilled whole rainbow trout. Grilled seafood is one of summertime’s true pleasures and, if you usually only grill meats, I highly recommend you try this. Again, not an exact recipe, but super easy to make with stunning results. I have a fantastic fish basket that’s made for the grill, but you can do this right on the grill grates, if needed; just make sure you’ve oiled the grates well before placing the fish on.
In a small dish, mix garlic, herbs, olive oil and butter until well blended. Set aside and let soften.
Using a very sharp knife, make diagonal slices on the exterior of the fish, cutting just through the skin to the flesh, about 1 inch apart.
Using a brush (or your clean hands), brush the interior and exterior of the fish with your herb and garlic mixture. Place fresh lemon slices inside the fish, in a single layer. Squeeze one or two of the slices over the fish first, for extra lemon flavor.
Place fish on a hot grill and cook until skin is crispy, about 8-10 minutes. Carefully flip fish over and cook on the other side until skin is crispy all over. Remove from grill and let sit about 5 minutes before serving.
Last, but not least, is a favorite of ours: lemon and parmesan pasta. In the world of recipes, this has to be one of the easiest but tastiest recipes around. Have no doubt, this is for lemon lovers so, if you don’t like lemons, you won’t appreciate this. But if you do like lemons….oh, the sheer joy….
I’ve made lemon pasta a number of different ways and even posted another variation of it, with shrimp and broccolini, here.
In a bowl, whisk together olive oil, parmesan, lemon juice and black pepper.
Cook pasta and drain, reserving 1 cup of cooking liquid. Add pasta back to pan and toss with lemon juice mixture and 1/2 cup of your reserved liquid. Add lemon zest and herbs, along with steamed asparagus, and toss well. If pasta is still a bit dry, add remaining cooking liquid. Plate, top with seared sea scallops and serve.
To sear the sea scallops (preferably while the pasta is cooking), get a good cast iron or grill pan nice and hot. Drizzle a bit of oil (I also llike to add a pat of real butter) into the pan and add your scallops, which have been patted dry. Sear well on each side until golden and starting to brown just a tad at the edges. Be sure not to crowd the pan or the scallops will steam in their liquid, instead of searing. If scallops start to brown too quickly or burn, reduce heat. When scallops are cooked all the way through, move to a plate and cover with foil to keep warm.
Well, that’s some of what I’ve been up to this summer! How about you? Have your cooked, traveled, or been writing the great American novel? I’m sorry I’ve not had time to catch up with everyone, but hopefully I will soon.
Happy summer, everyone! Relax a little and enjoy!
Spring is always crazy with flower and veggie gardening, but I took a break today to finally capture this shot: These are the flower buds on my cayenne pepper plant. Gorgeous, don’t you think?
Grrrr! Don’t you hate it when you have this easy, quick dinner of pork chops planned, but then they end up dry as a bone? I’ve totally done this and been so disappointed that I just want to throw the whole meal in the garbage …
There is really nothing so darkly primitive and luscious as roasted beef marrow bones. Add in some vegetables and cloves of garlic and the beauty and fragrance is simply divine.
I’ve made homemade stock for many, many moons because I don’t like things to go to waste and I really like knowing that the stock I use is full of a bunch of good stuff. I use roasted chicken or turkey carcasses, ham bones, beef and lamb shanks, tough asparagus or broccoli bottoms, onion skins and roots, carrot tops, celery bases, herb stems, you name it. When I make stock, I try and use just about everything I can.
I prefer to use roasted bones and carcasses, as they have a much richer, more intense flavor. There’s nothing like the caramelization that happens when something is roasted…the layers of flavor truly intensify. So, if you have them and are wondering what to do with beef marrow bones, my answer to you is to make bone broth.
This isn’t to say I don’t keep the canned or boxed stuff around because I do, just in case I run out of my homemade stock. I always need to have stock on hand, as it’s a necessity in a lot of dishes. I just highly prefer my own homemade stock over the store-bought variety.
Behold, roasted beef marrow bones with vegetables:
That, my non-vegetarian friends, is a beautiful sight.
Preheat oven to 425°
For the stockpot:
Place beef bones in a large roasting pan, sprinkle everything with salt, and roast for 30 minutes. Remove from oven, turn bones over, add veggies and garlic. Return to oven and roast for 30 minutes more. The beef bones and vegetables should just be caramelized, without being burnt.
Place the bones and veggies in a large pot and add enough water to cover everything, plus a few more inches. Add your bay leaves, thyme, and parsley. Bring to a boil, reduce heat and simmer on low heat, with the lid only partially on, for about 4 hours.
Let cool and refrigerate overnight. The next day, scrape off most of the solidified fat and discard. Strain through a colander and discard all solids. Strain stock again through a cheesecloth-lined colander.
You now have beautiful, clear, flavorful homemade beef stock. This freezes really well for a few months, and I like to divvy mine up into cup-sized containers before freezing, so I can use just what I need. You can also freeze some of your stock in ice cube trays, for even smaller amounts.
Depending on how you use your stock, you can add a variety of herbs and veggies to this, to amp up the flavor and vitamin content. Don’t be afraid to play with your food; I’ll bet you’ll be pleasantly surprised at the results.
Enjoy!
If you’re just finding me now at my old WordPress site, I hope you’ll join me in my latest posts at lolarugula.com
This is a born-from-necessity soup that I made a few weeks back. Necessary because I needed to use up a couple of packs of frozen clams that I had purchased over the holidays, for an entirely different recipe that never got made. Our spring, so far, …