4th of July

Lemony Green Bean and Goat Cheese Salad

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A different sort of “green salad.”
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When good friends Patti and Jim came for dinner and to watch the movie “Chocolat” a couple of weeks ago, it was easy to choose a quintessential French do-ahead cold weather meal like Bœuf Bourguignon (aka Beef Burgundy or BB). The movie, a forever fave starring Juliette Binoche, Alfred Molina, Judy Dench, and Johnny Depp, is set in France and why not follow a great location theme for our menu? I had been wanting to make the fun Salmon Rillettes out of Dorie Greenspan’s AROUND MY FRENCH TABLE and so that was tidily in the bag (with Kir to drink), as was dessert. Patti, a much-in-demand local caterer and baker extraordinaire, decided to make Julia Child’s Queen of Sheba Cake ( Reine de Saba–a famous chocolate and almond confection) and who wouldn’t take her up on that… My stumbling block was a first course salad. I wanted green, green, green because “BB” is a hefty-heavy meal and there was chocolate cake, too, wasn’t there? I liked the idea of totally simple and fairly quick but stunning– a show stopper sitting on the table when they arrived sort of deal. (I don’t like to be too busy when friends come and I want them to see what’s ahead food wise.) Of course I didn’t want just a green salad. Tooling through the produce aisle trying to figure it out, what looked the very best to me were some skinny green beans also known as haricots verts, which while lovely on their own tossed with olive oil, salt and pepper, lemon zest, and crushed red pepper needed a boost or larger venue for this special meal. I brought them home, cooked them until just past “crisp” and settled on lightly slathering them all in a two-vinegar, very very Dijony vinaigrette. Which was great. Fine. Totally.

Except, we couldn’t just eat green beans. Well, we could… but. So I dolled the whole shebang up with crisp mixed greens, bright white crunchy fennel, juicy cherry tomatoes, tender roasted red peppers, and creamy goat’s cheese. In other words, not so much that you couldn’t see what was there but just enough to show it all off. Thinking hard about balance — comes right after color– there was nothing to do but finish it off with yellow-yellow lemon zest for acid and capers for salinity. Right after I chose the best big round platter in the cupboard, you see. (24″ in diameter and made in Provence) And that’s how I got “Lemony Green Bean and Goat Cheese Salad.”

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Cream Cheese-Avocado Toast with Scrambled Eggs

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It’s a rather sad fact, but most people choose to eat the same or nearly the same breakfast every day — or at least several times a week. There are scientific, sociological, and emotional reasons for this (We have less time, don’t want to waste energy, need healthful food to balance other meals, desire a lot of consistency…) You can ask anyone, “What do you eat for breakfast?” The answer will generally be one thing or at the most two. “I eat oatmeal.” “Eggs and toast.” (And the eggs will be cooked the same way each time, I’d wager.) Whereas should you ask the same person what they eat for lunch or dinner, the answer will be long, varied. Lots of folks are continually looking for something new to cook. It’s funny (peculiar), but understandable.

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Perhaps because I love cooking, my breakfast changes regularly. I find that fact fun, entertaining, and encouraging. I’m sure I come out of it with a wider variety of nutrition, too. It’s also true I’m retired from a full-time job requiring my presence on the desk at 8am every morning. I don’t even have kids at home needing a helpful shove out the door. Dogs? Yes. They’re however generally fed and walked by my better half, leaving me to spend any amount of time I’d like sussing out sustenance like Cream Cheese-Avocado Toast come morning. If you have a toaster and a skillet, you have the equipment necessary for this lovely, filling, and pretty breakfast. (Grill the toast in the skillet and you don’t need a toaster.) Let’s face it, you could eat this morning, noon, or night. Add some fruit, a Mimosa or Bloody Mary and you have brunch if you’d like. Sweet.

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Salsa-Black Bean Dip

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…for garlic lovers only

I’m not a football fan. At this point in my life, I don’t think it’s going to change. I’m occasionally somewhat nasty or worse about it, but skip that here because in the U.S., if there’s a get together on any Sunday afternoon in January or early February, it’s likely to involve football. Hmm. The Super Bowl (February 13, 2022–6:30 pm ET) is coming like a freight train barreling down the track to your family room as well as to your kitchen and mine. So just to get my two cents in, I usually make a concerted effort to at least add something tasty and even healthy to the game day food lineup. This year, it’s an addictive, pantry-centric southwestern black bean dip that’s perfect with a cold beer at kickoff or even for dinner some other time. (Why can’t we have dip for dinner? I think we can. I’ll write you a note.)

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Fourth of July Desserts: My Berry Best

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Homemade Frozen Yogurt with Strawberries and Blueberries

It came without warning. All of a sudden it was the end of June. It was nearly the 4th of July. Dave and I were both off by about a week and had no idea why. This man’s birthday is July 3 and yesterday he said to me, when I asked about a birthday dinner reservation, “What? Is my birthday this weekend??” Why, yes it is!

In the meantime, I’d been working on a risotto post for the blog. Having a fun old time making the risotto, finding the dishes, taking the photos, writing the text and recipe and so on. Except I had nothing for the immediate holiday. Necessity is the mother of disaster sometimes, but hopefully not here. (Watch this space for the risotto love coming up next week or maybe even the week after.)

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Fourth of July–Breakfast and Afternoon Picnic

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Start the day in happy and healthy 4th colors…

Skip the burgers and beer this weekend and put together a festive, but filling picnic-worthy meal of grilled pork tenderloin -one of my favorite summer meals- served with grilled sweet potatoes along with a choice of sauces. Bacon, too, if you want.  Throw together a spicy herb coleslaw and, if you’ve time, my most popular pasta salad–a tortellini and vegetable dish that’s easily made vegetarian (or even vegan) if necessary.  Make the beautiful Strawberry-Amaretto Ice Cream from my last post for the finishing taste and to leave everyone feeling sweet.  This meal lends itself to potluck if you’d like to pass out recipes and just wait for the food to roll in.  If there are any leftovers at all, you’re set for the next day, too, as everything in the post keeps beautifully and the pork makes perfect tacos.  Happy 4th!

Begin in the morning with coffee along with a bowl of sliced red and blue berries and chopped watermelon topped with Greek yogurt, a little granola, and a drizzle of local honey.

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Start the day’s festivities playing some great 4th of July music. Try Pandora or play this selection off youtube.com…  Raining?  Keep the troops happy watching a patriotic movie or two; snuggle up with the pups. Print off coloring pages for the little ones.

RED, WHITE, AND BLUE BREAKFAST SUNDAE

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You’ll have plenty of room for the big picnic later on in the day. A pomosa (Pomegranate juice and sparkling wine) on the side would be a very happy accompaniment, I think.  Figure on a cup each of berries and watermelon for every person, along with 1/2 cup Greek yogurt, 1/8 cup granola, and a teaspoon or so of honey. Continue reading →

Strawberry-Amaretto Ice Cream: Drink Your Dessert

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It hasn’t been summer in Colorado Springs until the past couple of days.  In fact, we’ve been wet and cool with little need for sandals (boo hoo), short sleeves or air conditioning.  Vegetables plantings have washed away and flower pots have been flooded, poured out, and replanted, only to start that entire cycle again the next day.  Neighbors have water in their basements for the first time in memory.  Living in a place where fire is a typical weather condition possibility many months a year, we don’t complain about rain. Ever. (But…)
IMG_7671As as cook who adores seasonal preparations, I really have been yearning for frozen margaritas, fajitas on the grill, plain ol’ burgers and dogs, and so on.   Until last weekend, summer’s been pretty much miss and very little hit.  And then it began to look like this around here:

IMG_2576After a nutty week of Dave traveling for work in Mexico, Miss Bo-Bo (Rosie) being horrifically ill and isolated with several upper-respiratory infections, me with multiple-cooking away-from-home jobs, Continue reading →

Ina Fridays — Main Dishes — Blue Cheese Burgers with Garlic Grilled Potatoes and Alyce’s Instant Pickles

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 INA FRIDAYS –First Friday of every month. Come cook some Ina with us this weekend.  Scroll down to join the group. ♥♥♥         Upcoming:  Desserts:  July 4.     Check out Ina Fridays on Pinterest.

As a cook and a lover of my friends and family, one of my frequent questions to pose is:

What’s your favorite meal?

People will often need a moment because we have so very many things we love.  I myself can unequivocally answer,

Pizza!

This even though I often live on eggs, don’t particularly want to live without asparagus, and am rarely more pleased than when there’s beef stew for dinner.  I like great individual artisan pizza, take-out or delivery pizza, homemade pizza (my son makes the best), and probably only draw the line at frozen pizza — though I’ll eat Lou Malnati’s anytime, good Chicago girl that I am. I love pizza so much that I’m not picky. (Ok, I don’t do Chucky Cheese.)  But I’m amazed how many times Americans will answer, “Hamburgers”  when it comes to their favorite food. They include fries more than half the time, I’d wager. (Click HERE for a list of Top 50 American Foods.)  And while they love a great or famous burger from a bar, I think they’re even happier with a summertime grilled-at-home version or even a drive-in dive sandwich. (If I jump in the car, I can be at Cy’s in two minutes with a green line down at the corner.)  Continue reading →

Blueberry-Rhubarb Cinnamon Crisp

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IMG_5815Is there anything more lusciously sumptuous than baked sweet and sour fruit with something crunchy on top and a scoop of ice cream upon which to dream?  Maybe you’d say crème brûlée or, if you were a chocolate hound, tender creamy, richly suffocating brownies. (Not that I don’t love either one.)  But I’m not sure you’d be right. Fruit is real stuff compared to egged sweet cream or flour and melted chocolate.  What’s better — or more real — than rhubarb?  Blueberries?

Aside:  Sliced rhubarb, uncooked, as well as blueberries, freeze very well.  Pack tightly in well-sealed containers and freeze for 10-12 months. You can have rhubarb crisp or blueberry pie for Fourth of July or Thanksgiving–even Christmas.

Before the recipe, here’s a little photo story….

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  A chop of the rhubarb, a mix with blueberries, a little sugar and…a rest to drain off the liquids…  (above)

IMG_5799Into a buttered casserole awaiting its topping as a dog waits for supper…(above) Continue reading →

Fourth of July Berry Cake–Buy a Pound Cake if You Don’t Want to Bake

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I first posted this recipe in Oct., 2012, but think it’s perfect for the 4th, so am reposting.

Just looking at this cake will tell you that it’s not difficult to make and it’s NOT.  A quick glance at the recipe, however, might put you off.  Don’t let it.  There may be a little reading involved, but the cooking and baking are fairly simple and don’t take long.  In fact, though it’s two layers, you only bake one cake.  After it’s cool, you cut it in half.

But listen, if you’re not a baker, this is just the cake for you… because you can get away without baking a cake at all!  Just buy a Sara Lee pound cake(or one from your bakery) and cut it into layers–maybe three?–and do a loaf-shaped cake on a pretty rectangular tray.  Follow the rest of the directions for the berries and filling and there you are!   You could also bake a box cake into cupcakes, slice them, put half in a pretty coffee cup and decorate from there.  Whatever you do, this is a beautiful, tasty cake for 4th of July, Easter, Mother’s Day, or the Memorial Day picnic.  (Assemble this cake where you’re serving it.)  If you don’t have a special cake plate, don’t worry about it.  Whoever eats this will be happy no matter what.  Next time you run in Good Will, see a funky antique shop or a garage sale,  keep an eye our for great serving pieces.  No need to spend a fortune at the department stores.

Another idea comes from my mother-in-law, who, when I was  a young wife, often made a similar cake using a homemade or store bought angel food cake.  To cut calories, she used Cool Whip, but I can’t go that far.   If I’m eating cake I want to eat cake.  Let them eat cake!  But if you really must cut the whipped cream for health or allergy reasons, try the Cool Whip version.

  • Easy Berry Butter Cake (Aida Mollenkamp–courtesy Food Network)
    Difficulty: Easy | Total Time: 1 hr 5 mins, plus cooling time | Active Time: 25 mins | Makes:8 to 10 servings
     For the cake:*
    • 1 1/2 cups all-purpose flour, plus more for coating the pan
    • 3/4 teaspoon baking powder
    • 1/4 plus 1/8 teaspoon fine salt
    • 8 tablespoons unsalted butter (1 stick), softened, plus more for coating the pan
    • 1 cup granulated sugar
    • 2 large eggs, at room temperature
    • 1/2 cup whole milk
    *Or use a purchased cake like Sara Lee Pound Cake
    • For the filling:
    • 1/2 cup mascarpone cheese, at room temperature
    • 1 cup heavy cream
    • 1 tablespoon granulated sugar
    • 1/2 teaspoon almond extract
    To assemble:
      • 1 1/2 pounds mixed berries*, washed (if you’re using *strawberries, they’ll also need to be hulled and quartered)  You might not need quite this many berries; mine didn’t fit on the cake. 
      •  
    INSTRUCTIONS
    For the cake:
      1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-inch round cake pan with butter and flour, tap out the excess flour, and set the pan aside. Combine measured flour, baking powder, and salt in a medium bowl and whisk until evenly combined; set aside.
      2. Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes. Add sugar and continue to beat on medium high until white in color and the texture of wet sand, about 3 minutes more.
      3. Add eggs one at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low, add half of the flour mixture. Mix just until incorporated, then add milk and continue mixing until smooth. Add the rest of the flour mixture, mixing just until incorporated, about 2 minutes more.
      • Scrape the batter into the prepared cake pan. Bake until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of the cake and turn out onto the rack, right side up, to cool completely. Meanwhile, make the filling.
    For the filling:
    Place mascarpone in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until smooth, about 1 minute. Add cream, sugar, and almond extract, increase speed to medium high, and whip until ingredients are combined and firm peaks form, about 15 seconds more. Cover and refrigerate until ready to use.
    To assemble: *
      1. Slice cake in half horizontally using a serrated knife. Divide filling evenly between the cut side and the top of the cake. Divide berries evenly over the filling. Stack cakes on top of each other and serve.
     
    If using a purchased cake like frozen Sara Lee pound cake, you might want to slice it (into thirds, perhaps) while it’s still partially frozen.  (Recipe first posted in May of 2012)

     

    Note:  I’ll share with you that whenever I’ve made a recipe by Aida Mollenkamp, it’s been incredible.  I don’t see her on Food Network anymore; is she still on?  But she does have a lot of recipes.  One that immediately comes to mind is her lasagna. Can’t make that very often.
     

     I like berries because of all the things they can do for us…provide tons of vitamins, fiber, antioxidants,  memory ability boosters, and more…  But I also love them because they’re gorgeous, inexpensive (relatively),  taste incredibly good, and are low in calories.  Many of them are also easy to grow at home.  And while we’re out of berry season in most places in the country, I just got a couple of pints of Michigan blueberries much like the tiny wild Maine berries that are often lusciously sweet-tart and make such great pancakes and muffins.  For more on berries and why we should eat them, click here.  

     My gorgeous partner of 39 years turns 60 on Wednesday.  Happy Birthday, Honey!  He wanted a big backyard Burgers, Brats, and Beer Party and that’s what I did yesterday.  A very good time was had by all. Wednesday night, we’ll celebrate at the Twins game.  Tickets to see the Yankees play our Twins on Fireworks night are my birthday gift to him.

     Sing  a new song,
    Alyce