Picnics

Victoria’s Iced Coffee

July 18, 2012

Victoria's Iced Coffee

It’s going to be another scorching hot day today. Forget going to an overpriced coffee place and cool off by making yourself a tall glass of iced coffee.

INGREDIENTS

8 Ounces Brewed Coffee

4 Coffee Ice Cubes (Optional)

Milk

Sugar

To make iced coffee it is a good idea to use twice the usual amount of ground coffee, when brewing, because the coffee will get diluted by the melting ice cubes.  Or to avoid diluting you could make your own coffee ice cubes by pouring cooled coffee into your ice cube trays and freezing.  If you do use the coffee ice cubes then you could regular strength brewed coffee. Pour the coffee into a tall glass. As you would with your regular hot coffee add milk and sugar.  Stir and sip until your heart’s content.  Stay cool today.  Serves 1

Peach Crisp

July 17, 2012

Peach Crisp

I came across a beautiful stack of organic peaches and ended up buying way too many.  They were so juicy and flavorful, but I just couldn’t eat them all so I decided to make a peach crisp.  The secret to my peach crisp is crystallized ginger.  It just adds a nice little something with each bite. 

INGREDIENTS

8 Large Sliced Peaches

1/4 Cup Light Brown Sugar

4 Tablespoons Unbleached Flour

1 Teaspoon Ground Cinnamon

1/4 Cup Crystallized Ginger

Topping

1/2 Cup Old Fashioned Oats

1/2 Cup Unbleached Flour

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

1/2 Teaspoon Ground Cinnamon

12 Tablespoons Cold Butter

Preheat your oven to 350° F. Pour the peaches into a large glass baking dish. In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour, crystallized ginger and 1 teaspoon ground cinnamon. Pour the mixture over the peaches and gently mix. For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl. Cut in the butter until the mixture looks like coarse crumbs. You can achieve this by using either a pastry blender or two forks. Sprinkle the topping over the peaches and bake in the oven for 50 minutes until your crisp is bubbly around the edges. Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream. Serves 6

Stuffed Zucchini

July 16, 2012

Stuffed Zucchini

As the summer marches on I find myself buried in zucchini and out of cooking ideas.  Stuffed Zucchini is a nice side dish or can be served as a main course.  If you are buying zucchini make sure to buy firm zucchini with tiny prickly hairs around the stem end.  The hairs are a sign of freshness.  Seeding the zucchini allows excess moisture to evaporate during cooking.  Be sure to rinse the cannellini beans before using. 

INGREDIENTS

6 Tablespoons Olive Oil

4 Medium to Large Zucchini (Halved & Seeded)

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

2/3  Cup Panko Bread Crumbs

2 Minced Shallots

6 Minced Garlic Cloves

1 3/4 Cup Rinsed Cannellini Beans

2 Large Chopped Tomatoes

6 Ounces Shredded Monterey Jack Cheese

1/2 Cup Chopped Fresh Basil

 

Preheat your oven to 400° F and move the oven rack to the upper middle position.  Put a baking sheet on the rack and heat while preparing the zucchini.  Wash and cut the zucchini lengthwise.  Remove the seeds by running a small spoon inside each zucchini half to scoop out the seeds.  Brush 2 tablespoons of olive oil over the cut sides of the zucchini and sprinkle with the 1/8 teaspoon salt and 1/8 teaspoon pepper.  Put the zucchini halves, cut side down, on the hot baking sheet.  Bake for 10 minutes until the zucchini is slightly softened and the skins are wrinkled.  Turn the zucchini halves over and set aside on the baking sheet.  Heat 2 tablespoons of olive oil in a large skillet over a medium heat.  Add the bread crumbs, remaining salt and pepper and cook for 5 minutes.  Stir often.  The bread crumbs should be golden brown.  Transfer the bread crumbs to a bowl and set aside.  Wipe out the skillet with a paper towel.  Heat the remaining olive oil in the skillet.  Add the shallots and cook for 3 minutes.  Stir in the garlic and cook for 1 minute.  Add the cannellini beans and the chopped tomatoes.  Cook for 3 minutes.  Turn off the heat and stir in 1 cup of the Monterey Jack cheese and the basil.  Divide the filling evenly among the zucchini halves.  Pack lightly. Sprinkle the remaining cheese on the zucchini and then sprinkle the toasted bread crumbs.  Bake the stuffed zucchini for 7 minutes until heated through.  Remove from the oven and transfer to a serving platter. Serves 4

Bastille Day Croque Monsieur

July 14, 2012

Bastille Day Croque Monsieur

Hey, it’s Bastille Day!  Don a beret and some tricolor clothes and make a croquet monsieur to celebrate. 

INGREDIENTS

4 Slices French or Italian Loaf Bread

2 Teaspoons Dijon Mustard

1 1/2 Cup Grated Gruyère Cheese

2 Slices Ham

2 Tablespoons Butter

Preheat your oven to 350° F.  Spread 1/2 teaspoon of the Dijon mustard over each slice of the bread.  Place 1/2 cup of the grated Gruyère cheese on top of the two slices of bread.  Next, place the ham on top of the grated cheese.  Finish with the remaining cheese on top of the ham.  Place the other slice of bread on top.  In a large skillet heat the butter over a medium heat until the butter is foaming.  Carefully add the sandwiches and fry for 2 minutes on each side until they are golden brown.  Transfer the sandwiches to a baking sheet and put into the oven for 5 minutes until the cheese has fully melted.  Remove from the oven and place the sandwiches on a serving plate.  Slice each sandwich in half and serve immediately.  Serves 2

 

Celebrate All Things French!

Green Bean Sauté

July 9, 2012

Green Bean Sauté

I am a big fan of crunchy vegetables. After picking up a couple pounds of organic green beans from the farmers’ market I decided to make my Green Bean Sauté. Some people like to blanch their vegetables before throwing them in the sauté pan, but I prefer the extra crunch. 

 

INGREDIENTS

3 Pounds Trimmed & Stringless Green Beans

2 Tablespoons Olive Oil

5 Sliced Garlic Cloves

1 Large Sliced Shallot

1/8 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

 

In a large sauté pan heat the olive oil over a medium heat.  Add the garlic and shallots.  Cook for 1 minute.  Make sure that the garlic and shallots don’t burn.  Add the green beans, salt & pepper and cook for 10 minutes.  Stir occasionally.  Remove from the heat and place in a serving bowl.  Serves 4

 

Simple Beets

July 8, 2012

Simple Beets

 

Even as a kid I have loved beets and I still love them today.  Beets are one of those vegetables that I could eat every day.  Whenever I go to the farmer’s market the first thing I usually pick up are an assortment of fresh beets.  I usually pickle them, but sometimes I like to make Simple Beets which are basically naked little things.  When choosing beets it is important to select small or medium sized beets.  The roots should be firm and the skin smooth & deep in color.  The smaller beets may be so tender that you may not have to peel them after they are cooked.  Pass on beets that are soft or have bruises or spots.  These are signs that the roots are old, fibrous and tough. 

 

INGREDIENTS

1 Bunch Beets

1 Tablespoon Kosher Salt

 

Wash your beets and trim the ends before cooking.   Fill a medium size pot with water and add the kosher salt and washed beets.  Bring to a boil and cook for 30 minutes or more depending on how large your beets are.  Beets are cooked when you can easily insert a fork or the tip of a knife into the beet.  When done, remove from the heat and gently rinse under cold running water.  The skins should slip right off.  Slice the beets and serve warm or at room temperature. You can dress the beets with a vinaigrette dressing or add sweet onion, parsley and hardboiled egg slices for a healthy salad.  If you are mixing beets with other vegetables or adding to a salad it is a good idea to cook and dress the beets separately and add them last because their intense color will seep into all of the other vegetables.  Beet juice can stain your skin so wearing kitchen gloves may be a good idea when you are handling the beets.  If your hands do become stained all you need to do is rub some lemon juice on them to remove the beet stain.  Serves 2

Burrata, Tomato & Basil Salad

July 6, 2012

Burrata, Tomato & Basil Salad

This salad is very similar to a caprese salad. The burrata is silky on the outside and creamy on the inside which boasts a richly sweet and milky flavor.  Since burrata is a delicate cheese it should be handled as little as possible.  I love this salad so much.  It is great as a main dish by itself or layered with strips of grilled steak.  It also makes a nice appetizer or side dish.  The perfect combination of flavors and textures make this delicious salad truly magical. 

 

INGREDIENTS

3 Ripe Tomatoes

12 Ounces Burrata Cheese

25 Fresh Basil Leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Kosher Salt

Freshly Ground Pepper

 

Cut the tomatoes into slightly thick slices.  Very carefully slice the burrata cheese into slices.  On a large shallow platter layer alternating the slices of tomatoes and burrata and top with basil leaves.  Drizzle the salad with the olive oil and balsamic vinegar.  Season with kosher salt and freshly ground pepper.  Serve immediately.  Serves 6

July 4th S’Mores

July 3, 2012

July 4th S’Mores

The first published recipe for S’Mores is attributed to Loretta Scott Crew whose recipe appeared in 1927’s Tramping and Trailing With The Girl Scouts. Graham crackers with melted marshmallows and chocolate prepared over a campfire, this camping favorite is great for our nation’s birthday!  Since 1927 there have been many variations of the famed S’More.

 

INGREDIENTS

4 Large Marshmallows

4 Graham Crackers

4 (1.5 Ounce) Chocolate Bar

 

Heat the marshmallows over an open fire until they begin to brown and melt.  Careful not to burn them.  Break the graham crackers in half.  Place the chocolate bars between the graham crackers and the hot marshmallows.  Let the marshmallows cool a bit before eating so that you don’t burn your mouth. 

Makes 4 S’Mores.

 

Here are some inventive variations that you might want to try.  Use shortbread cookies instead of graham crackers.  Use Reese’s Peanut Butter Cups instead of chocolate bars.  Use chocolate graham crackers instead of regular graham crackers and marshmallow fluff instead of toasted marshmallows.  How about using dark chocolate instead of milk chocolate and a bit of blackberry preserves on your graham crackers?  Or try using Nutella instead of chocolate.  Throw on some raspberries while you’re at it. 

 

OR you could make a S’Mores Milkshake. 

Broil 8 marshmallows and turn until both sides are brown.  In a food processor or mixer blend 1 pint of chocolate ice cream, 3/4 cup milk, 1 teaspoon vanilla, 1/8 teaspoon kosher salt and 6 of the toasted marshmallows.  Top with crushed graham crackers and the 2 remaining toasted marshmallows.  Makes 2 milkshakes.

Grilled Corn With Paprika Butter

July 2, 2012

Grilled Corn With Paprika Butter

Grilled corn is heaven.  Slather your grilled corn with paprika butter and you will be in nirvana. 

INGREDIENTS

4 Ears Of Corn

1/2 Stick Softened Butter

2 Grated Garlic Cloves

1/4 Teaspoon Finely Chopped Rosemary

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

 

Boil the corn in salted water for just 5 minutes until tender.  You do not want to overcook the corn.  Remove the corn from the water and let rest for a few minutes before placing on the grill.  Place the ears of corn on your hot grill and cook for about 1 to 2 minutes on each side (four sides). Make sure not to let the corn burn.  Remove from the grill and spread with the paprika butter.  To make the paprika butter mix the butter, garlic, smoked paprika, chopped rosemary, salt and pepper in a small bowl.  Serves 4

 

Thyme Lemonade

June 29, 2012

Thyme Lemonade

Since the weather has turned hot I have to admit that I’ve been really into making iced drinks lately.  Lemonade is hard to beat as the summer beverage.  Here is a nice variation on the much loved basic lemonade.  If you want to make this an adult drink then add 6 ounces of vodka and make sure to hide your “amped” lemonade from the kids!

 

INGREDIENTS

1 Bunch Thyme

1 1/2 Cups Sugar

1 1/2 Cups Water

2 Cups Fresh Lemon Juice

2 Cups Cold Water

Extra Thyme Sprigs For Garnish

Lemon Slices For Garnish

 

In a medium saucepan bring the thyme, sugar and water to a simmer over a medium heat.  Stir until the sugar dissolves.  Remove from the heat and let cool for 15 minutes.  Strain the sugar water into a pitcher filled with ice.  Now stir in the lemon juice and the cold water.  Serve over ice with thyme sprigs and lemon slices for garnish.  Serves 4

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