Posts Tagged ‘vegetable’

• Cool Cubes

  Date: 2010.08.22 | Category: Beverages | Response: 0

  My girlfriend Robin got me a fabulous book a few years ago called Highballs High Heels.  It says it’s a girls guide to the art of cocktails.  It has plenty of recipes that I will share with you here.  Today I am going to share a great idea for your next cocktail party–make creative and sassy ice cubes.  The book lists several variations on cubes that you pick according to what cocktails you are serving.  I love these suggestions and best of all, I can make them days in advance so I have one less thing to do the day of the big event!

  Ingredients:

  quality water
  your choice of the ingredient to float in the center (see below)

  Fill each cubicle of the tray half full of water.  Place in freezer until partially frozen, about 1 1/2 hours.  Remove from freezer and place chosen ingredient in the center of each cube.  Cover the cubes with enough water to fill the tray.  Freeze for at least 7 hours or overnight.

  Options:

  Berry–blueberries, raspberries, or blackberries are delicious in daiquiris, lemonade or iced tea.
  Cherry–pit cherries before using.  If they are enormous, half.
  Chili Pepper–dried red or green pepper add a kick to coke based drinks.
  Citrus–a slice of lemon, orange, lime peel is perfect for any citrus, soda or tonic drink.
  Coffee–substitute coffee for water in the cube preparation.  Add a chocolate covered espresso bean in the center.
  Cucumber–a quarter slice of cucumber inside the cube is perfect for both alcoholic and non-alcoholic drinks.

  Use your imagination when makiing your ice.  And let me know what you create!

  xo–me

• Green Bean Salad

  Date: 2010.06.29 | Category: Cooking | Response: 0

  Last week I told you many different ways to wow your friends and family with BBQ and grilling recipes.  If you are seeking additional ones, just search up there to the left in the search box.  I have lots more where those came from.

  This week I thought I would share some side dishes, salads and, like yesterday, beverages.  Today I am going to share a recipe for a really delicious salad.  It completes just about any main dish but I also love it on it’s own.  It’s easy to make, full of nutrients and flavor.

  Ingredients:

  1 lb. green beans
  1 small onion, finely chopped
  1 garlic clove, chopped
  4 Tbsp. grated Parmesan cheese
  2 Tbsp. chopped walnuts
  6 Tbsp. olive oil
  2 Tbsp. white wine vinegar
  salt and pepper to taste
  2 tsp. chopped fresh tarragon

  Trim the beans, but leave them whole.  Cook for 4 minutes in salted boiling water.  Drain well, refresh under cold running water, and drain again.  Put into a mixing bowl and add the onion, garlic and cheese.  Set aside.

  Combine olive oil, vinegar, salt, pepper and tarragon in a screw-top jar.  Screw on lid and shake well.  Pour the dressing over the salad and toss gently to coat.  Cover with plastic wrap and chill for at least 30 minutes.  Remove the beans from the refrigerator 10 minutes before serving.  Give them a quick stir and transfer to your serving bowl.

  Toast the nuts in a dry skillet fro 2 minutes.  Sprinkle the toasted nuts over the beans to garnish before serving.

  Put this salad in a bright red or blue bowl this weekend and it will surely be a gorgeous addition to your table.

  xo–me

• Corn on the Grill

  Date: 2010.06.22 | Category: Cooking | Response: 0

  Many of you have written asking about grilling corn on the cob with the question–to husk or not to husk?  Since Independence Day is right around the  corner and corn is popping up in our local markets, I thought it an excellent time to share how I make corn cobs on the grill.

  Ingredients:

  4 corn cobs, with husks
  4 Tbsp. butter
  1 garlic clove, minced
  salt and pepper

  Peel back the husks (do not remove) and remove the silk.  Rub butter on corn on all sides, coating well.  Roll cob in garlic (I usually use more than 1 clove because I love garlic but occasionally my guests have said it’s too much!).  Fold the husks back around the kernels and secure them in place with string if needed.  Cook the cobs over medium hot heat for 30 minutes, turning frequently.  Serve with more garlic butter if you dare!

  Many look at corn on the cob as a compliment to your main dish.  In my house, it is the main dish!  Enjoy.

  xo–me

• Plantains

  Date: 2010.06.07 | Category: Cooking | Response: 0

  I got a hankering for plantains last night.  I have never made them at home but have made plantain chips for a ‘bon voyage’ party I threw for Aunt Barb when she was going on a cruise.  The chips were great but the dip was awful.  We devoured the chips but never again will I make that bad dip.  Ooops I digress!  Back to me wanting plantains and trying to make them.  I was floored how easy it was and how delicious they were.  Served with a piece of salmon and you could have the perfect meal for me!

  Ingredients:

  8-10 plantains
  2 sticks butter
  3/4 c. light brown sugar
  1/2 c. dark rum

  Preheat oven to 350.  Peel and quarter plantains, placing split side up in a shallow baking dish.  Dot ploantains with slices of butter; sprinkle with sugar and rum.  Bake covered for 30 minutes.  Remove cover and cook at 400 for and additonal 15 minutes.  Devour!

  Oh my they were delicious!  But then again, butter, rum and brown sugar will make anything delightful.

  xo–me

• Artichokes with Avocado Dip

  Date: 2010.06.05 | Category: Cooking | Response: 0

  It’s still very warm here.  I suppose I need to buck up and get used to it.  While I try that, I am seeking foods that won’t sit heavy in my stomach and won’t require much effort.

  I have never been a big fan of avocado or guacamole.  I am not sure why but it could be an acquired taste for me.  I eat it but it’s not something I would seeking out.  All that changed when I made this recipe.  The basil and artichoke make it a delicious exchange of flavor in my mouth.  I think you may enjoy it as well.

  Ingredients:

  2 large artichokes
  2 c. water
  pinch of sugar
  dash of cider vinegar
  1 bunch fresh basil
  1 ripe avocado
  2 Tbsp. fresh lemon juice
  1 tsp. black cumin oil
  salt and pepper to taste

  Wash the artichokes well.  Break off stalks, remove the outer leaves and cut off any sharp tips.  Bring the water to a boil with the sugar and vinegar.  Cook the artichokes in the boiling water for about 30 minutes, until you can easily pull out a leaf.  Remove the artichokes and reserve the cooking liquid.  Wash and shake dry the basil and remove the leaves from the stalks.  Halve the avocado and remove the pit.  In a blender, puree the avocado flesh with a little of the artichoke cooking liquid, the basil and the lemon juice.  Stir in the oil.   Season the dip with salt and pepper and serve with the artichokes.

  You can cool the artichoke leaves or serve them warm.  I like it best when they are slightly warm.  Sometimes I even sprinkle some parmesean cheese on the top of the avocado blend.  Enjoy!

  xo–me

• Pasta Salad with Charbroiled Peppers

  Date: 2010.05.30 | Category: Cooking | Response: 0

  Are you ready for your guests this gorgeous Memorial Day weekend?  Or are you the guest?  If it’s a covered dish BBQ (where everyone brings a dish to share), this is the recipe for you.  It’s simple.  It’s flavorful.  It’s easy to transport.  It’s gorgeous.  Have I sold you on it yet?

  Ingredients:

  1 red bell pepper
  1 orange bell pepper
  10 oz. dried bite size pasta of choice
  5 Tbsp. extra virgin olive oil
  2 Tbsp. lemon juice
  2 Tbsp. pesto
  1 garlic clove, finely chopped
  3 Tbsp. shredded fresh basil leaves
  salt and pepper to taste

  Preheat the broiler.  Put the whole bell peppers on a cookie sheet and place under the hot broiler, turning frequently, for 15 minutes or until charred all over.  Remove with tongs and place in a bowl.  Cover with crumpled paper towels and reserve.

  Meanwhile, bring a large pan of lightly salted water to a boil.  Add the pasta, return to a boil and cook for 8-10 minutes.

  Combine olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

  When the bell peppers are cool enough to handle, peel off skins and cut open to remove seeds.  Chop flesh coarsely and add to the pasta with the basil.  Season with salt and pepper and toss well.  Enjoy!

  This is a great dish served warm or cool.  I will also chill the pasta and add the peppers when warm to make a nice hot and cold burst of flavor.

  xo–me

• Summer Corn & Rice Pilaf

  Date: 2010.05.18 | Category: Cooking | Response: 0

  My big appearance on the Martha Stewart Show is just days away!  As we count down the days, I am sharing my favorite Martha recipes.  Today’s dish is a great quick side dish for any meal.  I use it at supper and at cookouts.  When I have leftovers, I hoard them for the next day’s lunch.  It’s really that refreshing and good!  It comes from my favorite Martha cookbook, The Martha Stewart Living Cookbook, The Original Classics.  If you don’t have it, pick it up here right now!

  Ingredients:

  2 Tbsp. unsalted butter
  1 c. basmati or long-grain white rice
  4 ears corn, kernels shaved from cob
  4 large shallots, cut into 1/4-inch slices
  pinch of sugar
  Kosher salt and freshly ground black pepper
  1/4 c. loosely packed fresh mint leaves, coarsely chopped

  Melt 1 Tbsp. butter in a small saucepan set over medium heat.  Add the rice, and stir until it is well coated with the butter.  Add 2 c. water, raise heat to high, and bring to a boil.  Reduce heat to medium low, cover and simmer until all of the water is absorbed and the rice is tender, 15 to 18  minutes.  Remove from the heat, and let stand, covered for 10 minutes.  Use a fork to fluff the rice.

  Meanwhile, in a large skillet cover medium heat, melt the remaining Tbsp. of butter.  Add the corn, shallots and sugar ans season with salt and pepper.  Cook, stirring occasionally to prevent burning, until the corn and shallots are soft and tender, about 5 minutes.  Remove from heat.

  Combing the rice and corn mixture in a medium bowl.  Add the mint and toss to combine.  Season with salt and pepper.  Serve.

  As usual, Martha takes the best ingredients and combines them in a fresh burst of flavor.  If you are really adventurous, freeze fresh corn this summer so you can have this delightful feast this winter!

  xo–me