Too HOT !!

The weather has really been warm this summer.  Hope it cools down sometime.  Anyway, thought you would like to see a picture of last winter to cool down.

We took a boat ride yesterday around noon, and it was cool while riding.  Kerry took these great pictures of Gracie and George enjoying the ride.

Like Gracie's life jacket??

Breakfast Bowls

This is a delicious brunch recipe.  I got this from my cookbook "The Pioneer Woman Cooks".  If you are not familiar with the pioneer woman (Ree Drummond), you must go to her blog and read the confessions area... ThePioneerWoman.com.  She has become quite famous from her blog.
The first time I made these, I cut the recipe in half for just Cleg & me... it was too much.  I cooked them again yesterday for Tommy, Kerry, Cleg, and me, and used the whole recipe for 6 bowls (obviously 6 large bowls).   It was so good!!

Breakfast Bowls (Makes 8 servings)
1 Tablespoon butter, plus extra for the bowls
1/2 large onion, diced
2 russet potatoes (peel on), baked (at 375 degrees for 45-50 minutes), and cut into 1/2 inch cubes
Salt & pepper to taste
8 eggs, beaten
3/4 cup half & half
6 finely diced plum tomatoes
4 green onions
8 basil leaves, chopped
1 lb. breakfast sausage, browned & crumbled
4 strips thick-cut bacon, fried & crumbled
1 cup grated Monterey Jack cheese
1 cup grated sharp Cheddar cheese

Butter 8 ovenproof bowls or ramekins.  Preheat oven to 325 degrees.
In a skillet over medium heat, melt butter.  Add diced onion and potatoes.  Season with salt & pepper, and cook, stirring occasionally until onion is soft, about 5 minutes.  Remove from heat. Set aside.
In a bowl, lightly beat eggs and half & half.  Season with salt & pepper. Set aside.
In a mixing bowl, combine the tomatoes, green onions, basil.  Stir together & set aside.
To assemble, divide all the ingredients among oven-safe bowls in the following order:
  Potato-onion mixture
  Sausage
  Bacon, Monterey Jack
  Egg mixture
  Tomato/onion/basil mixture
  Sprinkling of cheddar
Place the bowls on a rimmed baking sheet and bake for 10-15 minutes, until the eggs are just set.  Keep an eye on the bowls to be sure the eggs don't brown.  It is better for the eggs to come out of the oven slightly runny,  as they will continue to cook after they come out of the oven.

Note:  Mine have been taking 25 minutes or more to cook; however, my bowls are larger.

Bowls before baking

Zucchini, Zucchini

Wondering what to do with all the zucchini that is growing in your garden??  Here is another Barefoot Contessa recipe.  She calls them pancakes... I call them fritters.  I made them the size of a "mini" pancake, only 2-3 inches across.

Zucchini Fritters
2 medium zucchini (about 3/4 lb)
2 T. grated red onion (I used more)
2 extra-large eggs, lightly beaten
6 - 8 Tablespoons all purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Unsalted butter & vegetable oil

Preheat oven to 300 degrees.  Grate zucchini into a bowl using the large side of a box grater.  Immediately stir in the onion and eggs.  Stir in 6 tablespoons of the flour, the baking powder, salt, pepper.  If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.
Heat a large (10 to 12-inch) saute pan over medium heat & melt 1/2 tablespoon butter and 1/2 tablespoon oil together in pan.  When the butter is hot but not smoking, lower the heat to medium low and drop heaping soup spoons of batter into pan.  Cook the pancakes about 2 minutes on each side, until browned.  Place the pancakes on a sheet pan & keep warm in oven.  Wipe out the pan with a dry paper towel, add more butter and oil to the pan, & continue to fry the pancakes until all the batter is used.  The pancakes can stay warm in the oven for up to 30 minutes.  Serve hot.
Yield:  10-12 pancakes

Green Salads

We have really enjoyed eating all the lettuces Cleg grew in his garden this spring.  Once I wash them and bag them, they last for weeks.  Sadly we will probably finish them this week.  Our chef's salads for lunch have been delicious!!  Romaine, Butter Crunch, Spinach, Red leaf ... yum!  Leftover grilled salmon went in this salad.   Are you getting hungry?

Romaine

Panzanella Salad

This is the salad to make when fresh tomatoes are in season.  Buy them from your local produce stand - it will make all the difference.  I am pretty sure this is another Barefoot Contessa recipe.  Kerry, Sissy, and I love this salad.  My sister tried Ina's new version where you roast the veggies first.  She said it was not nearly as good. By the way, this recipe is in the family cookbook.

Panzanella Salad
3 T. good olive oil
1 small French bread, cut in 1-inch cubes
1 tsp kosher salt
2 large ripe tomatoes, cut in 1-inch cubes
1 hothouse cucumber, seeded, sliced 1/2" thick (these are the cukes wrapped in cellophane)
1 red bell pepper, cut in 1-inch cubes
1 yellow bell pepper, cut in 1-inch cubes
1/2 red onion, cut in half, sliced thin
20 large basil leaves, coarsely chopped

Heat oil in large saute pan.  Add bread cubes & salt; cook over low to medium heat, tossing frequently for 10 minutes, or until browned.  Add more oil if needed.
Whisk together vinaigrette ingredients.  In large bowl, mix tomatoes, cucumber, peppers, red onion & basil.  Season with salt & pepper.  Allow to sit for half an hour for flavors to blend.  Add bread cubes right before serving (unless you like soggy bread).

Vinaigrette:
1 tsp finely minced garlic,  1/2 tsp Dijon mustard,  3 T. champagne vinegar,  1/2 cup good olive oil,  1/2 tsp kosher salt,  1/4 tsp freshly ground pepper

Summer Desserts

What happened to May?  I have so much to share.  Time for a summer dessert.  I got this recipe from Ina Garten, a/k/a "Barefoot Contessa."  It is called "Eton Mess".  It consists of crumbled meringue cookies, fruits, and whipped cream.  I make my own meringues... it is very easy but does require a non rainy day. No problem here - we are in a drought!  The meringues will keep for days in an airtight container. Or you can purchase meringues from your grocery store.  Use whatever fruits you like.

Meringue Cookies
3 egg whites
1 tsp vinegar
1 tsp vanilla
Pinch salt
1 cup sugar
1 cup chopped nuts
Red food coloring

Preheat oven to 250 degrees.  Beat egg whites until foamy.  Add slowly vinegar, vanilla, and salt.  Still beat until foamy 1 minute.  Beat in sugar slowly over a 7 minute time frame (Important).  Fold in nuts and food coloring.. a few drops.  Drop on parchment lined cookie sheets.  Bake for about 45 minutes to 1 hour.  Let cool completely.  Store in airtight container.

Ina's Eton Mess (9 servings)
6 (6 ounce) pkg fresh raspberries, divided
1 1/2 cups plus 1/4 cup granulated sugar
2 Tablespoons freshly squeezed lemon juice
1 1/2 Tablespoons framboise liqueur (optional)
2 1/2 cups cold heavy cream
2 tsp vanilla
5 to 6 (3-inch) bakery meringue shells, broken in pieces

Pour 3 packages of the raspberries, 1 1/2 cups sugar, and the lemon juice into a 10-inch saute pan.  Crush the berries lightly with a fork & bring mixture to a full boil over medium-high heat.  Lower the heat & simmer for 10 minutes, stirring occasionally, until mixture is syrupy.  Fold remaining 3 packages of raspberries and liqueur into hot mixture & refrigerate until very cold.
In bowl of an electric mixer fitted with whisk attachment, beat the cream, the remaining 1/4 cup sugar, and vanilla on medium-high speed until it forms peaks.
In decorative glasses, layer a spoonful of whipped cream,  a spoonful of raspberry mixture, and then a few meringue pieces.  Repeat once or twice, depending on the size of the glasses, until glasses are full, ending with berries and a dollop of cream.  Serve immediately or chill for an hour, until ready to serve.

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So, I did not make this syrup mixture.  I just used fresh berries.