Jacques Pepin’s Plum Galette

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Galettes have the most fabulous presentation- and simple preparation. The best combination! :) This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.

I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!

Yield: Serves 8

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For the Pate Brisee:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/3 cup ice water

For the Filling:

  • 1/4 cup plus 1/3 cup sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
  • 3 tablespoons unsalted butter, cut into small bits
  • 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
  • 1 teaspoon turbinado sugar
  1. Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
  3. Transfer the chilled dough onto a large piece of parchment paper.
  4. Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
  5. Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
  6. Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

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One Year Ago:

Zucchini-Chocolate Chip Muffins

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My kids needed a rock star snack for the first week of school. I had plans to make a Martha Stewart zucchini bread until I saw this recipe on Fiesta Friday. I loved the use of olive oil- and they looked delicious! You are thinking that zucchini bread doesn’t sound like much of a rock star snack- right? But… zucchini-chocolate chip mini-muffins were a perfect (rock star?) snack! :) I am such a muffin fan. :)

This recipe was adapted from The Joy of Cooking, via simple pairings.com. I substituted whole wheat flour for half of the all-purpose flour, slightly increased the sugar, and modified the baking time. I made 1 1/2 times the recipe (the amount of zucchini I had on hand) and made 12 standard muffins and 18 mini-muffins. Healthy and delicious! Great!! My kids were pleased. :)

Yield: Makes 12 large muffins or 36 mini-muffins

  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 2 T granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups grated zucchini, squeezed of excess moisture
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (important, because these muffins tend to stick.) (or 36 mini-muffin liners)
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
  3. In a larger bowl, whisk together the granulated sugar, eggs, olive oil, vanilla, and salt. Stir in the dry ingredients. Keep stirring until the mixture is thoroughly blended, being careful not to over-mix.
  4. Add the zucchini and chocolate chips, and stir until well combined. You’ll see the mixture loosen up again, resembling a standard muffin batter.
  5. Divide amongst the lined muffin tin cups. Bake standard muffins for 22 minutes (on convection), up to 30-40 minutes in a conventional oven, or until the tops are golden brown and a toothpick inserted into the center of a muffin tests cleanly; I baked the mini-muffins for 12 minutes on convection. Serve warm, or let cool completely and then store in an air-tight container. The muffins will keep well for a few days.

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One Year Ago:

Two Years Ago:

Cookies & Cream Ice Cream

I shared this ice cream base recipe with a friend early in the summer – of course with plans to try it soon myself. When she raved about the strawberry and chocolate versions that she had made, I had to move it to the top of my “to make” list!

I used the custard base from the New York Times, contributed by Melissa Clark, and added vanilla extract and crushed cookies to make it into one of my favorite flavors. I also chilled the base in an ice bath after cooking in lieu of refrigerating overnight before freezing. We wanted to enjoy it the same day!! :) Very tasty! :)

Yield: Makes about 1 1/2 pints

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ⅛ teaspoon fine sea salt
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 20 chocolate cookies with vanilla creme filling such as Oreo cookies or Trader Joe’s Joe Joe’s
  1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl set in an ice bath. Add vanilla extract and stir to mix. Stir intermittently until base is chilled. (Alternatively the base can be cooled to room temperature and the covered and chilled at least 4 hours or overnight.)
  5. Meanwhile, place cookies in a gallon-size zip-lock bag. Crush with a mallet until pieces are desired size.
  6. Churn in an ice cream machine according to manufacturers’ instructions. At the end of churning, add crushed cookies to the machine. Serve directly from the machine for soft serve, or store in freezer until firm, about 4 hours.

One Year Ago:

Oat Cake with Blackberries & Blueberries

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I have such good intentions when I cut recipes out of my magazines and newspapers. Then I add them to my GIGANTIC recipe pile…. It is terrible, but sometimes it is so daunting to go through my pile when I am meal planning, I find myself just browsing for recipes online. I have had the recipe for this delicious cake sitting around for a while- but I remembered it. I had to dig for it. :) I can’t believe it took me a year to make it!

I saved my last bit of fresh-picked blueberries for this cake. We LOVED it. The recipe was adapted from Martha Stewart Living. I modified the recipe to use old-fashioned oats and to incorporate whole wheat flour. It was definitely a treat for breakfast- warm from the oven. It is sweet enough to be served as a rustic dessert as well. Great!!

I am sharing this at Fiesta Friday #32 at the Novice Gardener this week. It’s a wonderful party and fun to check out!

Yield: Serves 8

  • 1/2 stick unsalted butter, softened, plus more for pan
  • 1/2 cup all-purpose flour, plus more for pan
  • 1/4 cup whole wheat flour
  • 1 cup plus 3 tablespoons old-fashioned oats, divided
  • 2/3 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed ripe or overripe blueberries and blackberries, divided
  • 3 tablespoons turbinado sugar

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  1. Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
  2. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  3. Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
  4. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
  5. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
  6. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
  7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes (convection) or up to 40 to 45 minutes in a conventional oven. Let cool on a wire rack 30 minutes; cut into squares.

One Year Ago:

Two Years Ago:

Grilled Bread & Marinated Tomato Salad with Arugula

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This wonderful salad is an improvement on a classic panzanella. The arugula and grilled bread made it so fabulous we were fighting over the last bite. :) This recipe was adapted from Food and Wine, contributed by Ethan Stowell. Easy, pretty, and delicious!!

Yield: Serves 4

  • 1 garlic clove, smashed
  • coarse salt
  • 1 pound heirloom tomatoes, cut into 1-inch pieces (I used my CSA beefsteak tomatoes)
  • 1/2 small red onion, thinly sliced
  • 2 T red wine vinegar
  • 6 T extra-virgin olive oil, plus more for brushing
  • freshly ground black pepper
  • 4 (1/2 inch thick) slices country bread (about 6 ounces) (I used Trader Joe’s Tuscan Pane)
  • 1 bunch baby arugula (7 ounces)
  • 2-3 ounces ricotta salata, crumbled (heaping 1/2 cup)
  • kernels from 1 or 2 ears of corn (cooked in boiling water for 2 minutes), optional
  1. On a cutting board, using the flat side of a chef’s knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl.
  2. Add the tomatoes, onion, vinegar and 6 tablespoons of olive oil; season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
  3. Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.
  4. Add the bread and arugula to the tomatoes along with the ricotta salata and corn. Toss to combine. Serve right away.

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One Year Ago:

Corn Risotto

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Long Island bi-color corn is so sweet and fabulous. This dish was such a wonderful use for my fabulous local summer corn! This risotto is made with fresh corn stock- a little bit of fresh whipped cream is mixed in just prior to serving too. The result is super creamy and delicious. The fresh corn kernels add a nice contrast in texture.

This recipe was adapted from the New York Times, adapted from Jessica Battilana of Short Stack Editions. I modified the recipe to make it in a pressure cooker and doubled the amount of arborio rice (maybe a typo in the original recipe?). Amazing summer comfort food. Yum!

Yield: 4 servings

For the Corn Stock:

  • 2 corn cobs (kernels removed and reserved for risotto)
  • 1 onion, cut into quarters
  • 1 carrot, cut into 1-inch pieces
  • 1 celery rib, cut crosswise into 1-inch pieces
  • Dark green leaves from 1 leek (reserve white and light green parts for risotto)
  • 2 cloves garlic, smashed
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns

For the Risotto:

  • 2 tablespoons unsalted butter
  • 1 leek, white and light green parts only, finely chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups arborio rice
  • ½ cup dry white wine
  • 6 cups hot corn stock (chicken stock can be substituted)
  • 1 ½ cups raw corn kernels (from about 2 ears corn)
  • 1 cup grated Parmesan cheese
  • ¼ cup heavy cream
  • 2 tablespoons minced chives or dill (optional)

Make the Stock:

  1. Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat.
  2. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

To Complete the Dish:

  1. Melt 1 tablespoon butter in a 5 to 7 quart pressure cooker over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 4 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent, about 2 minutes.
  2. Pour in wine and corn stock, stir.
  3. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
  4. Add the corn, Parmesan, and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  5. In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper.
  6. Immediately before serving, stir in the herbs, if using, then gently fold in cream.

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One Year Ago:

Blueberry Margarita

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The first time I tasted this cocktail, I thought it may become my new favorite. After having it a few times now, I am sure it is my new favorite! :) It was extra-special because my husband made it with our fresh-picked Long Island blueberries. This recipe was adapted from Food and Wine, contributed by Todd Porter and Diane Cu.

Yield: Makes 1 drink

  • 2 generous tablespoons fresh blueberries
  • 1 generous tablespoon fresh lime juice
  • 2 ounces tequila
  • 1 1/2 tablespoons Simple Syrup
  • a dash of Triple Sec
  • Ice
  • Kosher or sea salt for rimming the glass
  1. Rub the rim of a rock or margarita glass with a lime wedge. Swirl the rim through a small pile of kosher or sea salt. Add ice cubes to the glass.
  2. In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Let sit for a few minutes.
  3. Add the tequila, Simple Syrup, Triple Sec and a handful of ice to the shaker. Add a leftover rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glass.

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One Year Ago:

Rick Bayless’ Roasted Poblano Gazpacho

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Gazpacho is an essential summer soup in my world. Because my husband disagrees, I usually make a humongous batch when my gazpacho-loving family will be around to enjoy it with me. :) This summer, along with my bounty of CSA tomatoes, I bought all of the remaining ingredients to make it when my family came to visit. Unfortunately, I was too busy to throw it together… :(

When life returned to normal (sans visitors), with all of my ingredients on hand, I had to make it. Lucky for my husband, I had a new version in mind. This Mexican twist on the classic Spanish soup pleased even my non-gazpacho-eating husband! The multiple toppings made it fun and even more fabulous. This recipe was adapted from Fiesta at Rick’s and Season 6 of Mexico—One Plate at a Time by Rick Bayless, via RickBayless.com.

Yield: Serves 6

  • 2 1/2 pounds ripe tomatoes, preferably vine-ripe heirloom tomatoes, divided
  • 2 large poblano chiles
  • 4 garlic cloves, unpeeled
  • 1 medium (10-12 ounce) seedless European cucumber
  • 1/3 cup chopped cilantro
  • 2 large eggs
  • 1 small yellow onion or 1/2 small white onion, finely chopped
  • 1/4 cup dry red wine
  • 1 thick slice bread (I used whole wheat)
  • 1 T vinegar, preferably sherry vinegar
  • 2 T olive oil
  • coarse salt and freshly ground black pepper
  • 1 1/2 cups croutons, for serving (I used Trader Joe’s garlic-cheese croutons – amazing!)
  1. Chop the cilantro in a food processor. Remove half of the cilantro and place into a serving bowl (which will hold the remainder of the chopped vegetable topping ingredients).
  2. Preheat the broiler. Spread half of the tomatoes and both of the poblanos onto a baking sheet, and roast 4 inches below the broiler until blistered and blackened in spots, about 6 minutes per side. The poblanos may blacken before the tomatoes – remove them as soon as they are done.
  3. Cool the tomatoes and poblanos, then pull or rub off the blackened skins. For chiles, pull out the stems and seed pods, then quickly rinse off seeds and stray bits of skin.
  4. Scoop the roasted tomatoes into the bowl of a food processor, along with any juices on the baking sheet, and the remaining half of the cilantro which was left in the bowl.
  5. Roughly chop half of the poblanos and add to the roasted tomatoes in the food processor.
  6. While the tomatoes and chiles are roasting, roast the garlic directly on a dry griddle or heavy skillet over medium heat, turning occasionally, until soft (they’ll blacken in spots, too), about 10 to 15 minutes. Cool, peel off the papery skin, roughly chop and add to the roasted tomato mixture in the food processor.
  7. While the tomatoes, chiles, and garlic are roasting, bring the eggs to a boil in heavily salted water. When the water comes to a boil, remove from the heat and cover. Let sit for 12 minutes. Drain the hot water and fill the pan with cold water to stop the cooking process. When the eggs are cool, peel and finely chop the eggs. (I use an egg slicer and cut through each egg twice, rotating the egg 90 degrees between presses.) Scoop into a small serving bowl, cover and refrigerate.
  8. Finish the chopped vegetable topping: Chop the remainder of the poblanos into 1/4-inch pieces and place into the topping serving bowl along with the reserved cilantro. Chop enough of the remaining unroasted tomato into 1/4-inch pieces to yield 1 cup; add to the serving bowl with the poblanos and cilantro. Chop half of the cucumber into 1/4-inch pieces and add them too. Stir everything to combine.
  9. Scoop the finely chopped onion into a strainer, rinse under cold water, shake off the excess moisture and add to the vegetable topping mixture in the serving bowl. Cover and refrigerate the topping until you’re ready to serve the soup.
  10. Roughly chop the remaining unroasted tomatoes and cucumbers, and add them in the food processor to the roasted tomato, poblano, garlic, and cilantro mixture. Add the wine, bread, vinegar and olive oil. Process to a smooth puree. Stir in about 1 to 1 1/2 cups water to give the mixture the consistency of a light cream soup. Taste and season with salt, usually about 2 teaspoons. Add freshly ground pepper to taste. Cover and refrigerate until chilled, usually about an hour to overnight.
  11. Ladle the soup into chilled soup bowls. Sprinkle the eggs and chopped vegetable topping generously with salt, stir, then pass them separately with the croutons for each guest to add al gusto.

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One Year Ago:

If you like this you may also like:

Raspberry Custard Tart

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I chose to make this lovely tart with my precious hand-picked raspberry harvest. The filling was warm, silky, and tasty – the crust crisp and lemony. I did have difficulty with the caramel sauce; it didn’t include any cream and only had minimal butter to keep it from firming up when cool. After adding cream, the sauce was more successful. Honestly, this simple tart would be perfect even without the sauce! This recipe was adapted from Food and Wine, contributed by Nancy Silverton, the pastry chef of La Brea Bakery and Campanile in Los Angeles.

For the Caramel Sauce:

  • 1/2 pint fresh raspberries
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream

For the Pastry:

  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter
  • 2 tablespoons heavy cream
  • 1 large egg yolk
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

For the Filling:

  • 1 pint raspberries, plus more for serving
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 vanilla bean, split and scraped
  1. Prepare the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter and cream, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
  2. Make the Crust: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
  3. On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9- or 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
  4. Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
  5. Make the Custard Filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 40 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce, if desired.

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One Year Ago:

Grilled Cilantro-Lime Shrimp Tacos with Cabbage & Corn Slaw

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We were recently able to have all of my immediate family get together at our house to spend some quality time together. My mom and sister with family were able to spend almost a week here, but my brother was only able to stay one night. The special dinner to serve when everyone was able to be together had to be TACOS. :) Guacamole too, of course.

I had received extra CSA chard from a friend, so I served Rick Bayless’ Swiss Chard Tacos (one of my favorites) along with these shrimp tacos for variety. It’s always more fun to be able to try different types and use tons of toppings! We set up the table so that everyone could assemble their own tacos. The chard tacos had smoky chipotle salsa, feta, and sour cream toppings, and the shrimp tacos had corn slaw and roasted jalapeño crema toppings. We also had rice and refried beans on the side. Nice. :)

This recipe was adapted from closetcooking.com. I modified the cooking times, used a grill basket to cook the shrimp, and used raw fresh corn in the slaw. The recipes below were doubled for my crowd.

Yield: Serves 4

For the Grilled Cilantro-Lime Shrimp:

  • 1 pound shrimp, shelled and deveined
  • 2 limes, juice and zest (about 1/4 cup lime juice)
  • 1 tablespoon oil
  • 2 tablespoons cilantro, chopped
  • 1/2 jalapeno, coarsely chopped
  • 1 clove garlic, finely chopped
  • coarse salt and freshly ground black pepper, to taste
  1. Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 15 to 20 minutes. (In the original recipe, the shrimp marinated for 30 minutes & was “cooked” by the end; I modified the cooking time so that the shrimp would not be overcooked after grilling.)
  2. Skewer the shrimp and grill over medium-high heat until cooked (pink), about 1 to 2 minutes per side. Alternatively, place shrimp in a lightly-oiled grill basket over medium-high heat and cook until pink, about 1 to 2 minutes per side.

For the Roasted Jalapeño Crema:

  • 2+ jalapeno chiles, cut in half and seeded
  • 1/2 cup sour cream or greek yogurt
  • 2 tablespoons cilantro
  • 1 small clove garlic, grated
  • 1 green onion, sliced
  • 1 tablespoon fresh lime juice
  • coarse salt, to taste
  1. Place the peppers on a foil-lined baking sheet with the cut side facing down, place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.
  2. Seal the foil around the chiles and let them cool until you can handle them, about 10 minutes, before pinching off the skins.
  3. Puree with remaining ingredients. Set aside 1/4 cup for the Corn Slaw. Place remaining Crema in a bowl for serving.

For the Corn Slaw:

  • 1 cup fresh corn kernels
  • 2 cups cabbage, shredded in a food processor
  • 2 green onions, sliced
  • 1/4 cup roasted jalapeño crema (above)
  1. Combine all ingredients. Place in a serving bowl.

For the Tacos:

  • 1 pound cilantro lime shrimp
  • 12 small corn tortillas
  • Roasted Jalapeño Crema
  • Corn Slaw
  • 1 large avocado, diced, optional
  • cilantro to taste, optional
  1. Assemble the tacos with corn slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeño crema along with a garnish of cilantro.

One Year Ago:

Blueberry Buckle

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After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. :) I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. :)

I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!

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I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble- delicious!!

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I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!

For the Cake:

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  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk (I used 1 percent)
  • 5 cups wild or cultivated blueberries
  • Streusel Topping, recipe follows
  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
  4. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
  5. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
  6. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 55 minutes (on convection) or 60 to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
  2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

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One Year Ago:

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Herbed Ricotta Pasta with Corn & Zucchini

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Every summer my kids take swimming lessons at our nearby beach on the Long Island Sound. We “have to” go to the beach every afternoon for two weeks. It is so wonderful. It is such a joy in my life! My friends and I relax and enjoy the beach and our kids play for HOURS before and after their lessons. The funny part is that because I am so tired from being so relaxed (?), it is difficult to make dinner when we finally come home!

This quick and easy dish was inspired by my friend talking about her plan to eat TONS of zucchini during an upcoming visit with her Mom. The recipe was adapted from Everyday Food. Perfect after a long afternoon at the beach- a perfect summer dish for Angie’s Fiesta Friday #30 at the Novice Gardener, co-hosted by Margy of La Petite Casserole. Wonderful dishes are shared- it is fun to check it out!

  • 3 medium zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 1-2 T extra-virgin olive oil
  • 3 ears of corn, shucked
  • 1 cup chopped (1-inch pieces) pole beans
  • coarse salt and freshly ground black pepper
  • 14 ounces whole wheat farfalle, or other medium-sized pasta
  • 2 T chopped fresh dill, plus more to taste
  • 1/2 cup fresh basil leaves, chiffonade, plus more to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 1 generous cup of whole milk ricotta cheese
  1. Preheat the oven to 425 degrees (I use the convection roast setting).
  2. Place chopped zucchini on a large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast at 425 degrees for 10 to 15 minutes, or until lightly browned and tender. Set aside.
  3. Combine the ricotta, Parmesan, herbs, and zucchini in a large bowl. Set aside.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the boiling water 3 minutes less that the suggested cooking time. Add the beans and corn and cook together the remaining 3 minutes.
  5. Reserve 1 cup of pasta water. Then drain the pasta, corn, and beans. Cut the kernels off of the corn cobs and add to the ricotta mixture.
  6. Add 1/2 cup of the reserved pasta water to the ricotta mixture. Stir to form a light sauce.
  7. Add the pasta and beans to the sauce and toss to coat. Add more pasta water if necessary to achieve the desired sauce consistency and coverage.

Note: I use any remaining pasta water to add to the leftovers prior to refrigerating; it helps maintain moisture when reheating.

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