Perk up your summer sweet corn-on-the cob with easy to make herb butter.
I’ve been eating a lot of salads lately and sometimes want a bit of a crunch. I detest store-bought croutons and always make my own. Croutons add just the right crunch to both soups and salads. Often times I prefer them unseasoned because they soak up the flavors in whatever dressing I’m using. You may, however, want to toss in a tablespoon or two of your favorite fresh garden herbs or a tablespoon or two of Parmesan cheese.
August equals corn in my book. Growing up in Nebraska I think we had corn on the cob every night in August.
Here is an all-star, super easy-to-follow roasted cauliflower recipe. I think that you and your family are going to love it. Use parchment paper for easy cleanup.
Easy, delicious, and meat-free this pasta dish is a weeknight winner. You may use either fresh or dried orecchiette (little ears) for this delightful pasta dish.
Don’t be afraid of making crêpes. If you can make pancakes then you can make crêpes. This is another great Father’s Day breakfast or brunch dish.
© Victoria Hart Glavin
Celeriac & Potato Bake
Celeriac is such an underrated root vegetable and adds a nice savory edge. Can be eaten as a side dish to accompany roast chicken, venison, roast beef or pork – or as center stage for a vegetarian feast.
INGREDIENTS
1 Teaspoon Kosher Salt
2 Tablespoons Lemon Juice
1 Celeriac (About 1 Pound)
4 Large Potatoes
3 Eggs
1 Cup Light Cream
1 Cup Milk
2 Large Chopped Garlic Cloves
3/4 Cup Grated Gruyere Cheese
Kosher Salt & Freshly Ground Pepper To Taste
Bring a large-size pot of water to a boil. Add the kosher salt and 1 tablespoon of the lemon juice. While the water is heating, peel the celeriac. Immediately place it in a bowl of cold water with the remaining tablespoon of lemon juice to prevent darkening. Peel and quarter the potatoes. Cut the celeriac in eighths. Drop the vegetables into the boiling water. Return to a boil and cook for 15 minutes, until almost tender. Drain the vegetables and cool in cold water. Dry on paper towels. Cut vegetables into thin slices.
Preheat oven to 350 degrees. Butter a 10x6x1 1/2-inch baking dish. In a medium-size bowl, whisk together eggs, cream, and milk. Layer half the celeriac and potatoes with half garlic and one third of the Gruyere, and season with kosher salt and pepper. Pour half egg mixture over the vegetables. Repeat layers. Sprinkle vegetables with remaining cheese. The dish will be very full. Set the dish on a large-size baking sheet. Place in oven and bake for 1 1/4 hours until casserole is set in the center. Remove from oven and let stand for 10 minutes before serving. Serve warm. Serves 6 to 8.
© Victoria Hart Glavin
Whole Roasted Cauliflower
I’ll bet you haven’t roasted a whole head of cauliflower before. This recipe is so easy and presents well, not to mention delicious. Serve this cauliflower as a main dish or a side dish.
INGREDIENTS
1 Tablespoon Olive Oil
1 Large Head Cauliflower
2 Cup Plain Greek Yogurt
Zest of 1 Lime
Juice of 1 Lime
2 Tablespoons Chile Powder
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1 Teaspoon Spicy Curry Powder
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 400 degrees. Grease small-size baking sheet with olive oil and set aside. Trim base of cauliflower and remove woody stem and green leaves. In a medium-size bowl combine yogurt with lime zest and lime juice. Add chile powder, cumin, garlic powder, curry powder, kosher salt, and pepper. Dip cauliflower into bowl and smear marinade evenly over surface. Store any excess marinade in fridge for another use. Place cauliflower on oiled baking sheet. Place in oven and roast, uncovered, for 30 to 40 minutes. Cauliflower surface should be dry and make a lightly browned crust. Remove from oven and let cool for 10 minutes. Transfer to a serving platter and cut into wedges. Serves 4 to 6.
© Victoria Hart Glavin
Spicy Gazpacho
Gazpacho is so easy to make and is perfect for those upcoming warm days. If you want to ease up on the spiciness then use mild salsa instead of spicy salsa.
INGREDIENTS
1/4 Cup Chopped Red Onion
3/4 Cup Chopped Red Bell Pepper (Cored & Seeded)
1/2 Cup Chopped Seedless Cucumber
1/4 Cup Chopped Celery
14.5 Ounces Canned Diced Tomatoes (Drained a Little Bit)
1 Tablespoon Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Spicy Tomato Salsa
1 Tablespoon Chopped Fresh Cilantro
Sour Cream For Garnish (Optional)
Avocado or Guacamole For Garnish (Optional)
In a food processor place onions, red bell pepper, cucumbers, and celery. Pulse until vegetables are finely chopped. If you want your gazpacho a bit chunkier than pulse less. Add tomatoes, olive oil, red wine vinegar, kosher salt, pepper, and spicy tomato salsa. Pulse until blended. Transfer to serving bowl and stir in cilantro. Place, covered with plastic wrap, and chill in fridge for 2 or more hours. Serve chilled garnished with sour cream and or avocado if you desire. Serves 4.
© Victoria Hart Glavin
Shaker Cinnamon Sugar Doughnuts
My daughter’s old tutor used to make homemade doughnuts. It was the first time that I had tasted the homemade ones. They taste so much better than the store bought or bakery ones, especially fresh and warm. Making them is not complicated, just a bit time consuming.
INGREDIENTS
3 1/4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Kosher Salt
2 Eggs
1 Teaspoon Vanilla Extract
2/3 Cup Sugar
2/3 Cup Light Cream
1/4 Cup Melted Butter
Oil For Deep Frying
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
In medium-size bowl combine flour, baking powder, 1/2 teaspoon ground cinnamon, ground nutmeg, and kosher salt. Set aside. In a large-size bowl beat eggs with vanilla. Then beat in 2/3 cup sugar. Combine cream and melted butter and add alternately to egg mixture with dry ingredients. Blend lightly after each addition. Cover and place dough in fridge for at least 2 hours. Remove from fridge and roll out to 1/2 inch thickness on a lightly floured surface. Cut rounds with a doughnut cutter. Fry in oil (375 degrees) only a few at a time. Fry 1 minute on each side. Turn only once. Drain on paper towels. Add 1/2 cup sugar and 1 teaspoon ground cinnamon to paper bag and give a good shake to combine. Shake doughnuts, a few at a tine, in bag until coated. Serve warm. Makes about 1 dozen doughnuts.
© Victoria Hart Glavin
