Lavender Lemonade

•August 20, 2015 • Leave a Comment

It’s National Lemonade Day, so I whipped us up some lavender lemonade.

Lavender Lemonade

Ingredients

  • 1 cup boiling water
  • 1/2 cup lavender flowers
  • 1 cup cold water
  • 1/2 cup lemon juice
  • 1/2 cup sugar

Directions

  1. Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

Shrimp Boil

•August 20, 2015 • Leave a Comment

Hubby didn’t like this, but it was like a taste of home for me.

Shrimp Boil

Ingredients

2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, unpeeled
2 tablespoons unsalted butter
Hot sauce, for serving (optional)

Directions

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine

and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.

Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes.

Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

Per serving: Calories 379; Fat 10 g (Saturated 5 g); Cholesterol 225 mg; Sodium 735 mg; Carbohydrate 41 g; Fiber 9 g; Protein 30 g

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/shrimp-boil-recipe.html?oc=linkback

Tres Leches Cake

•August 19, 2015 • Leave a Comment

It’s my mother-in-laws’ birthday today and she asked for a Tres Leches cake. I knew it was a complicated cake to make but I really should have used a 9×13 cake pan rather than a spring form pan. The soaking phase was a complete disaster! It was a hit with everyone but me. I didn’t care for the soggy cake texture. I used an Alton Brown recipe since my hubby looks like him (in his 30s).

Tres Leches Cake

Ingredients

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Directions
For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe.html?oc=linkback

Seared Ahi Tuna with Wasabi Mayo

•August 19, 2015 • Leave a Comment

My hubby is in love with this fish, he said he’s had a bad impression of fish his whole life and this changes it for him. I ended up overcooking one of the tuna steaks and he liked that even better. Once he had his fill of this recipe, I used the leftover tuna to make a tuna salad for him to have later. He’s stoked. I don’t think I’ll make this particular recipe again but we’ll be having more Ahi in the future.

Seared Tuna Steaks with Wasabi Mayo

  • 1 Tbsp Ginger Root, minced
  • 1 Tbsp Sesame Oil
  • 1 tsp Red Pepper Flakes
  • 1/2 Lime, juice
  • 1/4 tsp Fish Sauce
  • 12 oz Ahi Tuna Steak, two 6 oz steaks
  • 1 Tbsp Coconut Aminos, for dipping
  • 3 cloves Garlic, minced
  • 1/4 cup Mayonnaise (click for recipe)
  • 1 tsp Wasabi

Process

  1. Combine ginger root, sesame oil, red pepper flakes, lime juice, fish sauce, 2 tbsp coconut aminos and garlic in a small mixing bowl and whisk together.
  2. Place tuna steaks in a container and allow to marinate for 2–4 hours prior to cooking.
  3. Preheat grill to high heat.
  4. Place tuna steaks on preheated grill and sear on each side (approximately 3 minutes per side for rare tuna).
  5. Slice thinly and serve with a drizzle of wasabi mayonnaise and a small dish of coconut aminos.

Bizarre Foods Monday: Fried Pheasant Eggs on Burgers

•August 17, 2015 • Leave a Comment

I found these for $3 a dozen at the Farmer’s Market. I pickled the majority of them (recipe coming in a few weeks) but I kept back 2 to put on top of hamburgers. My hubby said he didn’t want any eggs on his, but when he saw them fried in butter in the heart mold, he admitted he wanted one. It was a hit! He’s all about fried eggs on hamburgers now, especially these smaller ones.

Pheasant eggs

Get your hamburger patties going. Meanwhile, start toasting buns. Also meanwhile, melt about a Tablespoon of butter in a small skillet. If you have a mold or biscuit cutter, set it in the hot butter. Crack the eggs into the mold and let cook until white is set and yolks are still jiggly but not completely raw. You want a little of a skin on the top so that you have to cut it to make the yolk run out over the burger. Assemble your burger to your liking but keep the egg on top. Serve sliced in half.

Bark Ground Cover

•August 17, 2015 • Leave a Comment

I did this about a month ago but I wanted to make sure it worked. This bed has always had problems, it’s too windy and exposed for most plants, as evidenced by the sticks that remain from my hydrangeas. My mother in law did this to keep the dogs out of her flower beds but I figured it would work great to help keep the soil in the bed and from drying out so fast. We primarily use firewood for heat, so we have a ton of  these bark slabs laying around.

Bark Mulch

So far it’s worked well, my Nasturtium is finally starting to get established and I even have a single flower. On a side note, I learned at the farmer’s market that you can eat Nasturtium and that it’s similar to arugula.

August Garden Update

•August 16, 2015 • Leave a Comment

My garden suffered a little while I was recovering, so our radish and bok choi beds are done for the year. But I have a nice artichoke going.

Artichoke

My cauliflower is getting too hot so it’s bolting. The broccoli did the same thing.

Cauliflower

The romanesco seems to be doing ok though and is putting on little spirals that look like they could be broccoli.

Romanesco

My cucumbers are growing really slow and just now putting on blooms, so I’m not sure they’ll make any cucumbers for me.

August Cucumbers

It’s the same story with the watermelon, it’s flowering but I doubt it’ll have enough time to fruit before we have a frost.

Watermelon bloom

I’m really happy with my sugar pie pumpkins, there’s a nice pumpkin started and lots of blooms. I put a stick under the pumpkin to keep it from getting rot.

Sugar Pie Pumpkin

 
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