18 August 2014 Corn and Lima Bean Succotash

Corn and Lima Bean Succotash

August 18, 2014 By

SuccotashIn New Jersey, we have some of the best corn to be found anywhere. Farm stands and various stores offer sweet Jersey corn from late summer into the fall and I enjoy finding new ways to savor it.

One new way used farm-fresh corn this weekend was by making an easy succotash with lima beans, basil and bacon (can omit bacon if going meatless). The dish can be made the day before serving and simply reheated.

Ingredients:

  • ¼ pound slab bacon, roughly chopped
  • ½ medium Spanish onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 ears of corn, kernels cut off
  • 1 large jalapeno pepper, seeded and finely chopped
  • 1 (10-oz) package of frozen baby lima beans, thawed
  • 2 Tbsp. sherry vinegar
  • ¼ cup chopped basil
  • ½ tsp. each salt and pepper

Directions:

  1. In a large frying pan, cook the bacon over medium heat until crisp, about 4 minutes. Keeping the fat in the frying pan, drain the bacon on paper towels and reserve for later use.
  2. To the bacon fat in the frying pan, add the onion and cook over medium heat until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the corn, jalapeno and lima beans and cook until vegetables are tender, about 7 minutes, stirring occasionally. Stir in vinegar, basil, and salt and pepper. At this point, the succotash can be stored in an air-tight container in the refrigerator for a day.
  3. Serve succotash with crispy bacon.

Makes about 3 cups.

Note: To make this dish meatless, simply omit the bacon and sauté the vegetables in 3 tablespoons of vegetable oil.

Filed Under: American, Sides, Vegetables, Vegetarian Tagged With: , , ,
11 August 2014 Make-Ahead Tomato Gazpacho

Make-Ahead Tomato Gazpacho

August 11, 2014 By

GazpachoThis weekend, I hosted a group of wine lovers and was pondering what to serve as a quick amuse-bouche that would scream “SUMMER”. Jersey tomatoes came to mind and I opted to serve a tasty gazpacho with a grilled shrimp sprinkled with Pork Mafia Memphis Mud rub blend. It’s a killer little dish that can be prepared the day before the party.

Ingredients:

  • 6 ripe tomatoes, cut into chunks
  • ½  large English cucumber (seedless) – peeled cut into chunks
  • 1 red bell pepper, cut into chunks
  • 2 garlic cloves, smashed
  • 1 cup water
  • 1/3 cup olive oil
  • 2 Tbsp. sherry vinegar
  • 1 tsp. sea salt
  • ½ tsp. each black pepper and hot sauce
  • Cilantro leaves for garnish (optional)
  • Grilled shrimps for garnish (optional)

Directions:

  1. In a food processor or blender, combine all the ingredients EXCEPT the two garnishes. Process until the mixture is liquefied, about 2 minutes.
  2. Pour the mixture through a sieve into a large measuring cup or any other container that can be refrigerated. Chill until ready to serve, up to a day in advance.
  3. Pour the cold soup in serving dishes and sprinkle with sea salt. Add a cilantro leaf and a shrimp, if using.

Makes about 3 cups of gazpacho.

Cheers,

Veronique

Filed Under: American, Soups, Spanish, Starters, Vegetables, Vegetarian Tagged With: , , ,
14 July 2014 Snacking on Radishes

Snacking on Radishes

July 14, 2014 By

RadishesWhen I was a young kid, my grandma used to pull radishes out of her garden, wash them, place then in a jar full of water and store them in the fridge for snacking when my sister and me visited. Just loved pulling that jar of radishes that had likely once been a peanut butter jar and munch on one or two of the peppery little guys.

Today, I’m not sure how many kids would actually think radishes are a cool snack, but I hold fond memories of them and just this week started that tradition again with beautiful radishes that were included in my Bracco Farms CSA box.

Happy snacking!

Veronique 

Filed Under: American, Vegetables Tagged With: , ,
11 July 2014 Elegant Key Lime Tart

Elegant Key Lime Tart

July 11, 2014 By

Key Lime TartThis weekend, I was invited to brunch at a friend’s summer home. Since I’m the known baker in my group, I was asked to bring dessert when I inquired as to what I could bring.

To some, that might be an inconvenience, for me, having an excuse to bake is super.

Key Lime Tart 2Since it was a gorgeous warm day and my local grocer had key limes, I decided to make my Zesty Key Lime Tart which always gets good reviews. To switch things up a bit, I opted to use my new 14 x 5 tart pan with a removable bottom. It turned out so cute and I even did fancy meringue piping which looked darling.

Funny how switching up a pan can totally change the whole presentation of a dessert. By the way, I used the exact same measurements as for my round tart version.

For an easy and very summery dessert, give this tart a try.

Cheers,

Veronique

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , ,

5th Annual Food & Wine Chickie LobsterFest

July 8, 2014 By

LobsterThis past weekend, I hosted my annual Lobsterfest on one of the nicest evenings of the season. I must be living well as I got cloudless skies and 75 degree weather.

This year, I started our meal with one of my favorite summer shareable dishes, simply-grilled bread with a spread of sheep’s milk ricotta drizzled with good Greek olive oil, red pepper flakes, lemon zest and salt and pepper. It could also be made with farm-fresh cow’s milk ricotta. It’s light and flavorful – a winning combination.

Ricotta Spread

Ricotta Spread

My starter was a crisp, ice-cold wedge with blue cheese dressing then topped with yellow chopped tomatoes and crispy bacon. While not very original, my guests commented on how great the super cold salad was on a warm evening.

The main course, of course, was Maine lobsters. My guy sets up a giant pot over a propane-fueled burner and we cook the crustaceans outdoor preventing my home from smelling like a seafood market for days – I highly recommend this technique if you can swing it.

Wedge

Wedge

I’ve shared the perfect way to boil lobsters in the past (Lobster Boiling 101), it’s an oldie but a goodie. I served my 2 1/2 pound lobsters simply with Basmati rice right out of the steamer and my family’s prized Lemon Butter Sauce.

For dessert, and to continue with the Maine theme, I made a Crumb Top Blueberry Pie – what a gorgeous and delicious pie!!! I’ll be fixing this again over the summer as it was simply outstanding.

Blueberry Pie

Blueberry Pie

All in all, it was a great summer night spent with dear friends that reminded me a bit of summers spent in Maine during my youth. It’s making me look forward to going to the Maine shore in a couple weeks even more.

Cheers,

Veronique

Filed Under: American, Cheese, Desserts, Entrees, Fruits, Seafood, Sides, Starters Tagged With: , , , ,
7 July 2014 Crumb Top Blueberry Pie

Crumb Top Blueberry Pie

July 7, 2014 By
Blueberry Pie

Blueberry Pie

Every July I host a lobster party and since the crustaceans I serve are from Maine, I always find a way to make a dessert with blueberries as those just scream “MAINE” to me. Since I live in New Jersey, I have some of the best blueberries I could hope for (get it, garden state?).

This year, I knew I wanted to serve a blueberry pie but I also was drawn to a cobbler so I combined both and made a crumb top blueberry pie.

This is the very best blueberry pie I’ve had or made and I’d love to hear your feedback if you make it.

Crump Topping Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup light-brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 1 ½ sticks chilled butter, cut into pieces

Pie Ingredients

  • 3 pints (6 cups) cups blueberries
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. freshly-squeezed lemon juice
  • 1/8 tsp. salt
  • Fail-Proof Pie Crust
  • ½ recipe of crumb topping

Crumb Topping Directions

  1. In a bowl, mix, flour, light-brown sugar, granulated sugar, salt and cinnamon.
  2. With your hands, work butter pieces in the flour mixture until large clumps form. Divide mixture in half and freeze half the mixture in a plastic storage bag.

Pie Directions

  1. Preheat oven to 400 degrees.
  2. Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe Crumb Topping.
  3. Place the pie on a foil-lined baking sheet and place in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
  4. Let cool 6 hours.

Makes 8 servings.

Inspired by this recipe.

Filed Under: American, Desserts, Fruits Tagged With: , ,
22 June 2014 World’s Easiest Pancake Recipe

World’s Easiest Pancake Recipe

June 22, 2014 By

image

I woke up this morning with pancakes on the brain. I’m usually partial to crepes vs pancakes, but today, after seeing the gorgeous tiny organic strawberries I received in my Bracco Farms CSA box, I wanted pancakes with Quebec maple syrup and strawberries.

This is the simplest pancake recipe of all times with just a few dry ingredients mixed with wet ones easily available at home….no fancy buttermilk, ricotta pancakes….just solid, easy-to-make pancakes the whole family will enjoy.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • 1 cup whole milk 
  • 1 large egg
  • 2 Tbsp. butter, melted
  • 3 Tbsp. vegetable oil

Directions:

  1. In a small bowl, whisk together flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk together milk, egg and butter. Add the dry ingredients in the milk mixture and whisk until just moistened with a few lumps – do not overmix.
  3. Heat a large non-stick skillet or griddle over medium-high heat. Add ½ tablespoon oil and warm for 30 seconds.
  4. Add about ¼ cup batter for each pancake. You should be able to fit 2 pancakes in a large skillet.
  5. Cook until the surface of pancakes has some bubbles and a few have burst, about 1 minute. Flip carefully with a thin spatula, and cook until browned on the second side, about another minute.
  6. Transfer to a plate, cover loosely with aluminum foil to keep warm while cooking the rest of the pancakes.
  7. Continue with more oil and remaining batter.
  8. Serve with berries and pure maple syrup.

Makes 4 servings.

Inspired by this recipe.

 

Filed Under: American, Breakfast, Eggs Tagged With: , ,
12 June 2014 Blue Apron – My Experience

Blue Apron – My Experience

June 12, 2014 By
Delivery Box

Delivery Box

A couple weeks ago, I was offered a trial shipment of Blue Apron food through my blogging efforts. As an avid cook, I wasn’t sold on the idea of receiving “pre-packaged” food in the mail, but after reviewing the online program offered by Blue Apron, I decided to give it a go.

Delivery Ingredients

Delivery Ingredients

 

 

 

 

 

Blue Apron endeavors to make cooking fun and easy by providing clients all the ingredients they need to make a delicious meal in exactly the right proportions. The name Blue Apron comes from the apron originally worn by apprentice chefs in France – a symbol of lifelong learning in cooking.

Detailed Recipe

Detailed Recipe

The fresh, seasonal ingredients are sourced from artisanal purveyors with emphasis on sustainable practices. Clients receive carefully-packaged ingredients (many not found in standard supermarkets) in a refrigerated box for ensured freshness. Clients choose their delivery days and can skip weeks where food delivery isn’t needed. Meals are based upon dietary preferences.

What I find super is that even novice (or pre-novice) cooks can achieve complete meals with little efforts. The week’s step-by-step recipes come with the food delivery and can also be accessed online. The original recipes help cooks create complete meals with 500-700 calories per serving that typically take less than 30 minutes to prepare. The pre-portioned ingredients help save time for clients and also help reduce waste.

Pan Fried Orange Shrimp

Pan Fried Orange Shrimp

Prices for the service start at $9.99 per person per meal which might appear steep at first glance but isn’t once the first tasty meal is on the table. The first dish I prepared using my Blue Apron delivery was the  

To get started with the program, please click here. It’s a great way to learn how to cook healthy meals for the family without the worry of recipe testing.

Cheers,

Veronique

Filed Under: Asian, Entrees, Other Neat Things, Seafood, Vegetables Tagged With: , ,
29 May 2014 Easy Pimento Cheese Dip

Easy Pimento Cheese Dip

May 29, 2014 By

Pimento Cheese DipThrough my travels, I’ve gotten addicted to southern foods and one dish I’d been wanting to make at home for a while is pimento cheese. The southern favorite couldn’t be simpler to make – throw all the ingredients in a bowl and stir!

The dip is great as a starter with crackers or veggies but also super as a burger topper or sandwich spread – pimento cheese BLT anyone?!

Ingredients:

  • 8 ounces cream cheese, softened
  • 2 cups extra sharp (of just sharp) cheddar cheese, grated
  • ½ cup mayonnaise
  • 1 tsp. red wine vinegar
  • 4-ounce jar pimento peppers (in water), drained and chopped
  • ½ tsp. each onion powder, garlic powder, paprika
  • 4 dashes (about ½ tsp.) hot sauce
Pimento Cheese Stirring

Pimento Cheese Stirring

Directions:

  1. Combine the ingredient in a medium bowl using an electric mixer until mostly smooth, about 1 minute.
  2. Refrigerate until ready to serve, letting the dip come to room temperature for about 15 minutes.
  3. Serve with crackers or cut vegetables.

Makes about 2 cups.

Inspired by this recipe.

Filed Under: American, Cheese, Sides, Starters Tagged With: , , ,
7 May 2014 Easy Shrimp Scampi

Easy Shrimp Scampi

May 7, 2014 By

Updated January 17, 2022

The other night, the fridge was sort of bare but I had a pound of large shrimp so decided to use a few pantry ingredients to make a quick shrimp scampi.

I like to use elephant garlic as it’s milder than standard garlic and won’t completely overpower this dish. I’d say if you’re calorie-conscious and trying to not use all the butter listed in this recipe, don’t really bother with this one – it’s meant to be an indulgence!

I served the dish with a half of a pound of cooked linguini that I tossed in the sauce at the last minute. Would be good with rice or just steamed vegetables also.

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 elephant garlic clove (or 8 regular garlic cloves), minced
  • 1 pound large-jumbo shrimps, peeled and deveined
  • Juice of 2 lemons, about ¼ cup
  • ½ cup clam juice or vegetable/chicken broth
  • Dash of Worcestershire sauce
  • ½ tsp. paprika
  • ¼ cup Italian breadcrumbs
  • 2 Tbsp. olive oil
  • ½ tsp. each salt and freshly-ground black pepper

Directions:

  1. Preheat oven to broil.
  2. Melt butter in a medium ovenproof skillet over medium heat. Add garlic and cook, stirring, until lightly golden, 3 – 4 minutes. Add shrimps and cook until well coated with butter and garlic, 1 to 2 minutes. Add lemon juice, clam juice (or broth) and Worcestershire sauce. Bring to a boil, cover, reduce heat to medium-low and simmer for 2 minutes.
  3. Uncover the skillet and sprinkle the shrimps with paprika. Transfer skillet to broiler and broil until shrimps are lightly browned and cooked through, 5 minutes.
  4. Remove skillet from broiler, top with breadcrumbs and drizzle with oil. Return skillet to broiler and broil until breadcrumbs are lightly browned, about 2 minutes. Season with salt and pepper; serve immediately.

Serves 2 as entrees or 4 as starters.

Recipe adapted from this Martha Stewart recipe.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , , ,
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