green bean and tomato salad

This has been my go to salad this summer.  I have made it many times.  Sometimes I've simplified things or added a few extras.  But the basics remained the same.  Green beans, cherry tomatoes, feta cheese, chickpeas and lemon vinaigrette.  I will be sad when these ingredients disappear from our markets.

Green Bean and Tomato Salad

1 1/2 pounds green beans, trimmed and cut into pieces
1 pint cherry tomatoes, halved
1 tin chickpeas, drained and rinsed
1/4 cup red onion, finely chopped (can also substitute green onion)
1-11/2 cups crumbled feta cheese

Lemon Vinaigrette

juice of a lemon
1 Tablespoon dijon mustard
extra virgin olive oil
salt and pepper to taste

Blanch the green beans until just tender.  Drain and quickly cool in ice cold water.  Drain again.

In a large bowl, prepare the lemon vinaigrette.  Combine the lemon juice with the dijon mustard.  Slowly drizzle in enough olive oil to make a dressing.  Season with salt and pepper.  Toss in the beans, tomatoes, chickpeas and red onion.  Mix to distribute the dressing.  Add the feta cheese, stirring carefully.  Enjoy!

the tooth

Tooth #3 is out.  Incredible how much it changes his look.  After a little scuffle with his sister, his other front tooth is now loose.  I'm wondering what he will look like for his first day of school pictures.  That is if he smiles for the camera.

blueberry black and white cookies

Is it weird that I was dreaming of these cookies most of my week at the cottage?  It's not like I couldn't concentrate on enjoying the week away, but I was definitely anticipating returning home and making use of the organic blueberries I still had in the fridge.  Does anyone else get this?  I am sure there are others out there that would share my enthusiasm for these cookies.  You just need to taste them and you'll understand what all the fuss is about.  Right now I'm actually contemplating making these again with the blueberries that I now have in my fridge.  If only I didn't have 100 other things to do today.  Like editing, packing, groceries, laundry, library trip........

Here's how the recipe roughly goes....

After making the cookie batter, spoon it onto trays lined with parchment.  Press in 4 or 5 blueberries, spreading some batter over the blueberries.  (Don't worry too much about being perfect here.  I didn't.)

Bake and cool.  Whip up the blueberry icing.

Spread the icing on the BOTTOM of the cookies.  Allow the icing to harden.  Promise your children that they will be getting even better and their patience will pay off.

Whip up your chocolate glaze and spread on half the cookie.  Let harden and devour within a day!

Here's the official recipe from the brilliant and hilarious Joy the Baker.

Blueberry Black and White Cookies - adapted from Joy the Baker
makes 2 dozen (depends on how large you make your cookies.  I made them smaller than the original recipe.)

For the Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup buttermilk

1 teaspoon vanilla extract

2/3 cup unsalted butter, softened

1 cup sugar

2 large eggs

about 1 cup fresh blueberries

With your stand mixer, fit with a paddle attachment, cream the butter and sugar until pale and fluffy, about 3 minutes.  Add eggs one at a time, beating on medium speed for one minute after each addition.  Beat in vanilla extract.

Whisk together flour, baking soda and salt.  Starting and ending with the dry ingredients, add the dry ingredients alternately with the wet ingredients.   Ensure all the ingredients are combined by scraping down the sides and beating on a high speed for a few seconds.

With tablespoons, spoon a ball of cookie batter onto parchment lined baking sheets.  Spread the batter slightly with a butterknife.  Depending on how many cookies you want to make, cookies can be rounds about 2- 4 inches across.  Dot each dough circle with 4-6 blueberries (depending on the size of your cookie) then use the butterknife so gently, though not completely, brush some batter over the blueberries.  It doesn’t need to be completely covered or perfect.

Bake for about 15 minutes, or until cookies are lightly browned on the bottom and spring back to touch on top.  Let cool on the baking sheet for 10 minutes then remove to a wire rack to cool completely before frosting.

For the Blueberry Glaze:

small handful (about 20) fresh blueberries

juice of half a lemon

2 1/2 cups powdered sugar

a splash of vanilla extract

1 Tablespoon light corn syrup

In a medium sized bowl, mash the blueberries with a fork very well until the pump is pulverized and the blueberries have let off their pretty purple juices.  Add the lemon juice, corn syrup  and vanilla extract and stir.  Pour in the powdered sugar. Whisk until thoroughly combined.  If you’d like to thin the glaze out just a bit more, add just a touch of water.  Set aside until ready to glaze cookies.  If glaze top hardens a bit, just give it a good whisk before applying to the cookies

For the Chocolate Glaze:

4 ounces semi-sweet chocolate chips of pieces

3 Tablespoons butter

1 Tablespoon corn syrup

In a microwave safe bowl, melt the butter and chocolate in the microwave.  Stir in the corn syrup.  Set the glaze aside until ready to spread on the cookies.

To Glaze the Cookies:

Allow cookies to cook completely.  Use your fingers to brush any extra crumbs off the bottom of the cookies.  Glaze the entire bottom of the cookie with blueberry glaze.  Let set for about 30 minutes.  Once set, gently glaze half of the cookie with chocolate glaze.  Let set for another 30 minutes then wrap individually in plastic wrap.

These cookies are best eaten the day they are made.  Otherwise the baked in blueberries weep through the glaze a bit.  They taste great but might look a little strange.  Be sure to store any extra cookies in the fridge.

at the cottage day three

I'm being hopeful that I will get all the cottage pictures posted before school starts.  Might not happen.  So much happening in our family right now.  But I do not want to forget this fabulous week, so I will do my best. This day started with a photo session with my sister's family.  Andrew and the kids then met us in Huntsville at a cute new ice cream shop - The Purple House.  After an ice cream and a few minutes at the playground across the street, we returned to the cottage to spend the rest of the day at the water.

 
Today Grandpa even came to play.  Jesse wanted to watch on the dock, so as he munched on a granola bar, we watched the cousins play in the water.

 
Marlana took Jesse in for a few minutes, but he soon came back to warm himself beside me.

So happy that we got so much time at the water.  Many more lake pictures coming for day 4.

at the cottage day two

The days always start with lots of hanging out at the bigger cottage.  My boys usually had their second breakfast with their cousins and then lounged around watching DS playing or tickling on the couch.

Today's lunch was bean soup - made by Grandpa, Marlana and Abigail.  My sister and I spent the morning in Huntsville grocery shopping.  We used to bring food for the week, but now with busy schedules we much prefer arriving, planning our meals, then taking the first morning to shop.

 Of course there is always a puzzle at the table.  Grandma couldn't tear herself away at lunch time.

We spent all afternoon at the water.  Swimming and boating.

Andrew really got into reading "Pillars of the Earth."  Amazing book!

 The day ended with a game of Scribblish.

at the cottage day one

We just returned home from the cottage last night.  I tackled all the laundry today and had a few minutes to start editing the many pictures that I took during our week.  On our first day, we arrived at supper.  There was time to set up our beds and let the kids reorient themselves to the place.  When the two youngest boys were asleep, the older 4 had some sparkler fun.

More to come sometime this week.

ratatouille

I can't help but think of rats when I make this dish.  Have you seen the movie?  So cute.  This dish is much more rustic compared to the beautifully plated masterpiece that is presented in the movie.  And apparently a true ratatouille takes up to 4 hours to prepare.  Each vegetable is cooked separately then combined for further cooking.  I didn't have the time and just couldn't be bothered with this kind of prep.  I do have children and a life!  So, this dish may not be entirely authentic, but it sure tastes good to me.  If you're looking for a tasty meal, go raid your local farm stand!

Ratatouille - adapted from How to Cook Everything Vegetarian

serves 4-6

3 Tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 to 2 pounds eggplant, preferably small (I used the Asian variety), sliced in 1/2 inch chunks
1 pound zucchini, sliced in 1/2 inch chunks
1 red pepper, cut in chunks
1 yellow pepper, cut in chunks
1 can whole tomatoes
3 springs fresh thyme
Salt
20 leaves fresh basil, thinly sliced

In a large pot, heat the olive oil over medium heat and slowly cook the onion until it is softened, about 5-8 minutes.  Stir in the garlic and continue cooking for another minute.  Add in the eggplant, zucchini and peppers.  Continue cooking for a further 5 minutes.  Add in the tin of tomatoes and break up the tomatoes with the back of your spoon.  Stir in the thyme and salt and allow to simmer for 45-70 minutes.  Before serving, stir in the fresh basil.  I served this dish over rice, topped with goat cheese.

baked pasta shells

The inspiration didn't end this week with cooking up some new and tasty recipes.  This will definitely be seeing a repeat in the cooler months.  I'm getting hungry just looking at the picture!

Baked Pasta Shells - adapted heavily from 101 Cookbooks
serves 4-6

Double recipe of Marcella Hazan's Tomato Sauce with onion and butter (Here is the recipe)

Filling -
1 tub container ricotta cheese
1 egg, beaten
1 cup freshly grated parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup chopped parsley and basil leaves
1/4 teaspoon kosher salt

1 package jumbo dried pasta shells
parmesan cheese

Prepare your tomato sauce.  This will take approximately 45 minutes to cook.

To make the filling, combine the ricotta cheese, egg and salt in a medium sized bowl.  Stir in the cheese and the fresh herbs.  Set aside.

Preheat your oven to 350 degrees.  Cook the pasta shells in well salted water and according to the package instructions.  Cook until al dente.  Drain and let cool so you are able to handle them.

In a 9x13 inch pan, cover the bottom with 1 cup of the tomato sauce.  Fill each shell with the ricotta mixture and arrange in a single layer in the pan.  Ladle tomato sauce over top of the shells.  You will have some leftover sauce.  Sprinkle the top of the shells with more freshly grated parmesan cheese.  Cover the pan with tinfoil and bake for 20 minutes.  Remove the foil and continue baking for an additional 15-20 minutes.  Serve hot.

peach cornmeal upside down cake

So, cooler weather means baking!  And it felt so satisfying to crank up the oven and not worry about scorching inside my kitchen.  Plus my favorite fruit is in season so I was doubly excited to bake with these beauties.  This was a great rustic dessert that would be perfect for friends or just your family.

Peach Cornmeal Upside Down Cake - adapted from Martha Stewart
serves 8

5 1/2 ounces (1/2 cup plus 3 tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches, peeled, pitted and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal
3/4 cup all purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

1.  Preheat oven to 350 degrees.  Melt 3 tablespoons of butter in a 10-inch cast-iron skillet over medium heat.  With a pastry brush, coat the side with butter as it melts.  Sprinkle in 1/4 cup sugar evenly over bottom of skillet and cook until the sugar starts to bubble and turn golden brown, about 3 minutes.  Place the peaches in a circle at the edge of skillet, on top of the bubbling sugar.  With the remaining wedges of peaches, fill in the centre.  Reduce the heat to low and cook until the juices are bubbling and the peaches begin to soften, 10 to 12 minutes.  Remove from heat.

2.  While the peaches are cooking, whisk cornmeal, flour, baking powder and salt in a medium bowl.  With a mixer on high speed, beat in the remaining 1/2 cup butter and 3/4 cup sugar until pale and fluffy, about 3 minutes.  Reduce speed to medium.  Add the eggs, 1 at a time, beating well after each addition.  Scrap down the sides of the bowl after each egg.  Mix in the vanilla and cream.  On low speed, beat in the cornmeal mixture in 2 additions.

3.  Drop large spoonfuls of batter over the peaches and carefully spread the batter evenly using an offset spatula.  Bake until golden brown and a tester inserted in the center comes out clean, about 20 to 22 minutes. Transfer the skillet to a wire rack and let stand for 10 minutes.  Run a knife around the edge of the cake and quickly invert the cake onto a cutting board.  Tap the bottom of the skillet to release any peaches.  Carefully remove the skillet.  Reposition peach slices on top of the cake.   Let cool slightly before serving.

cherry tomato orzo salad

Our week of cooler weather has made me a very busy girl in the kitchen.  I no longer had an excuse not to turn on the oven plus all the wonderful local produce has been very inspiring.  This was a new recipe for the summer. It was quick and made an easy one dish salad for supper.  The beauty is you can add whatever veggies you like.  If you are making this ahead, I'd just suggest throwing the cherry tomatoes in at the end so they don't sit in the fridge and lose their wonderful flavour and texture.  I am also on a huge lemon vinaigrette kick right now, so if there is something I can add a squeeze of lemon into, WATCH OUT!

Cherry Tomato Orzo Salad - adapted from Simply Recipes

8 ounces orzo pasta
salt
1 pint red cherry tomatoes, sliced in half
1 yellow pepper, diced
8 ounces feta cheese, crumbled
1 large cucumber, peeled and chopped
1 green onion, thinly sliced
2 Tablespoons minced fresh oregano
1/4 cup olive oil
juice of a lemon
black pepper to taste

Bring a large pot of salted water to a boil.  Add the orzo and stir so it doesn't stick to the bottom of the pan.  Cook until al dente.  Drain the pasta with a fine mesh sieve (so you don't lose any of the tiny pasta) and rinse with cold water.  Drain.

Combine the olive and lemon juice in a large bowl.  Add the orzo and the rest of the ingredients - tomatoes, yellow pepper, feta cheese, cucumber, green onion and oregano.  Add pepper to taste.

long weekend

The weekend is here and I now have had the chance to go through the pictures I took last weekend.  Our family joined many others up at Silver Lake for their 2nd annual family camp weekend.  Andrew and the kids arrived Friday evening and I joined them Sunday morning (having worked a wedding on Saturday).  Sunday afternoon we hit the pond, spending a few hours sliding, digging in the sand, and travelling on the zipline (Abigail).

On Monday we drove home and made our mandatory stop at Mapleton's.  It's the perfect place for an afternoon scoop of organic ice cream, a visit with the farm animals, a trip through the maze to the pirate ship and a few digs in the corn box.  Abigail added a swing or two on the tire swing and the kids were treated to a pony ride.  This was a first!  Jesse had a ride later when the camera was put away.  

And my new favorite picture of my beautiful daughter.