Monthly Archives: May 2014
Grandma’s Coleslaw with Warm Dressing
Rosemary Baked Beans
Savory Ketchup
Well, Memorial Day is not too far away, so I’m going to start blogging about some great recipes for celebrating this holiday weekend. I am sure you have been wondering why in the world make ketchup? Well, I have some very good reasons for suggesting that you do. The first one is this ketchup is much more delicious than any store bought ketchup. The second is that it’s healthy, you can control the amount of sodium and there are no preservatives. The third reason is this is SO EASY to make. My last reason and most important reason is that it will totally impress your guests, making them feel that they are special even if are serving burgers and hot dogs. I think especially for a long holiday weekend where you might be barbecuing through out the weekend , it’s worth the extra effort to have a batch of fresh ketchup ready in the fridge. I keep the ketchup in a mason jar so that it’s easy to bring to the table so guests can spoon some of this savory ketchup on top their food. Make this Memorial Weekend a real celebration and come back for more holiday recipes.
Lemon Bars
When I think of Mother’s Day, of course my own mother and grandmothers come to mind. Part of their legacy to me is my passion for cooking. I stood at their side just a little girl as an eager student. When I think of making this recipe for lemon bars, I think of my niece, eager at 6 years old , ready to learn to cook. My niece helped me every step of the way. Ashley squeezed the lemons, made the dough, her tiny fingers pressing the shortbread into the bottom of the pan. I will never forget the look of pride on her face when the lemon bars were done and she served them to the family. Sharing my passion with my young niece was a very special way to celebrate Mother’s Day!
Lemon Bars
makes 9 bars or 18 small bites
Crust:
1 cup flour
1/2 cup confectioner’s sugar, plus more for dusting bars
pinch salt
1 stick unsalted butter softened, plus more for greasing
Filling:
3 eggs
1 1/2 cup fine sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup flour
1/2 teaspoon baking soda
Directions
Preheat oven to 350F. Lightly grease a non stick pan 8 by 8
Make the crust by combining flour, confectioner’s sugar, salt into a bowl. Add butter and mix with your hands to make pea size crumbs. Turn into the greased pan and press the dough down into the bottom of the pan covering it all. Place in oven and bake for 20 minutes. Take out and cool.
While crust is baking make filling by using an electric mixer to combine the eggs, sugar, zest, juice, flour and baking soda. Mix until smooth. Pour filling into baked crust and bake for 35 minutes until filling is set. Take out of the oven let cool and cut into 9 bars. Dust with confectioner’s sugar and serve.
Buttermilk Pancakes with Strawberries and Lime Butter
Pancakes make people happy! That was the motto of the Royal Canadian Pancake House, which existed for an all too brief time in Manhattan in the 1990’s. But their clever motto still rings true today. I would be hard pressed to find someone in my world who doesn’t love pancakes. My sister Nancy is on top of the “Pancakes make people happy” list! Now she would never refuse a pancake but she certainly is selective in picking a favorite. These buttermilk pancakes won Nancy’s approval, they are light and fluffy from the buttermilk. I added some lime butter to compliment the fresh strawberries. You’ll want to try this recipe this weekend! Enjoy!
From by the bay, wishing you the fluffiest food memories!
Maryann
Buttermilk Pancakes with Strawberries and Lime Butter
Serves 4-6
Ingredients
11/2cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, at room temperature, separated
Fresh strawberries, sliced and confectionery sugar
Directions
In a medium bowl combine all dry ingredients and mix. To this add the buttermilk and egg yolks and combine- do not over mix. Batter will be a little lumpy. In another bowl add egg whites. Using an electric mixer, beat egg whites until it is in soft peaks. Fold egg whites with rubber spatula into the batter. Set aside for 20 minutes. Heat a griddle pan and spread 1/4 cup of batter for each cake, Cook two minutes on the first side and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with sliced strawberries, confectionery sugar and lime butter.
Lime Butter
Ingredients
1 stick unsalted butter, softened
2 teaspoons fresh lime juice
1 teaspoon lime zest
Directions
To butter add lime juice and zest and combine well. Keep in refrigerator until ready to use.
Raspberry Citrus Cream
These happy little pots of cream and berries are the perfect springtime dessert! These little pots are a light end to a meal and utilizes the berries that start to become readily available this time of year. You can use blueberries as well for this recipe. It’s like being in Paris for the spring!
From by the bay wishing you very berry food memories!
Maryann
Raspberry Citrus Cream
Serves 4
Ingredients
½ pint raspberries
2 large eggs
1/3 cup fine sugar
1 tablespoon lemon juice
½ teaspoon lemon zest
½ cup heavy cream
1 tablespoon framboise liquor
Confectionary sugar for top
Directions
Preheat over to 300F. Use four 6 oz. ramekins and divide berries into each. Keep a few berries aside to garnish later. In a bowl whisk together eggs, sugar, lemon zest and juice until well combined. Next add the cream and framboise liquor and whisk again until smooth. Pour mixture into the ramekins. Take a small roasting pan place ramekins into pan, enough hot water to reach half way up to the ramekins. Bake until set approximately 30 minutes. Serve warm or keep in refrigerator covered until ready to serve. Cream can be eaten cool. When serving shift some confectionary sugar on top and garnish with extra raspberries.
Grilled Spicy Shrimp with Harissa Mayonnaise
Growing up if you asked me my favorite food , there was only one answer: Shrimp – lots of it fried. i considered myself a fried shrimp connoisseur in those days. Although, i have really expanded my food horizons, shrimp is still one of my favorite foods and I am always looking for new ways to prepare them. I first tried Harissa, a spicy paste, on a buying trip to Paris and I have enjoyed experimenting with it as an ingredient ever since. You can find Harissa as a paste in either a tube or can from food specialty stores. It is from North Africa and it is made primarily of chili peppers and garlic along with cumin and coriander. It’s a great quick way to add heat to a dish. My favorite use is in this shrimp dish. The Harissa mayonnaise is also a great complement to potato fries, with grilled meats or to use on sandwiches.
From by the bay wishing you spicy food memories!
Maryann
Grilled Spicy Shrimp with Harissa Mayonnaise
Serves 4
1 lb Raw large shrimp, cleaned with tails
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoons Harissa Paste
2 tablespoons fresh cilantro, chopped
Directions
Place all ingredients into a sealed plastic bag and marinate for at least 2 hours. Soak wooden skewers in water for one hour. Heat outdoor grill or grill pan, skewer shrimp and grill shrimp approximately 3-4 minutes per side until pink. Serve with Harissa mayonnaise.
Harissa Mayonnaise
1 cup mayonnaise
1 tablespoon Harissa Paste
1 tablespoon Ketchup
1 tablespoon lemon juice
Directions
Place all ingredients in a bow, and mix well. Serve with grilled shrimp
Corn Bread with Cranberries
Corn Bread with Cranberries
Makes 1 loaf
2 cups all purpose flour
1 ½ tablespoons baking powder
¾ teaspoon salt
1½ cup yellow cornmeal
1/3cup granulated sugar
1 ½ cup milk
2 eggs beaten
¾ cup unsalted butter, softened ( 1 ½ sticks)
11/2 cup dried cranberries
Directions
Preheat oven to 350F. Butter a 8”x8” square baking pan. In a large bowl combine well these dry ingredients: flour, salt, cornmeal, sugar and baking powder. In a separate medium bowl combine and beat milk, eggs and butter. Pour wet ingredients into the bowl with the dry ingredients and stir well. Fold in the dried cranberries using a spoon. Pour the batter into the baking pan. Bake for about 35 minutes until the tester comes out clean. Cool on metal rack for 10 minutes. When cool remove bread from pan. Serve at room temperature.
Two Spring Crostini
I like to welcome Spring with food. Two of the first vegetables to make their appearance at the farmstands are bright green pencil thin aparagus and vibrant red/pink radishes. My favorite way to to eat both are fresh and raw. Here are two easy appetizers to make at the first sign of Spring. Enjoy!
From by the bay wishing you vibrant food memories!
Maryann
Asparagus Puree with Lemon Ricotta Crostini
Serves 4
Ingredients
16 very thin asparagus spears or 8 asparagus thicker spears
2 tablespoons fresh mint
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ pound fresh ricotta cheese
4 tablespoons grated pecorino cheese
4 slices ciabatta bread toasted
Coarse sea salt
Fresh ground black pepper
Directions
Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus: mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.
Simple Radish Crostini
Serves 4
Ingredients
2 fresh radishes
2 tablespoons salted butter
4 slices ciabatta bread
Coarse sea salt
Directons
Clean radishes and using a mandoline slice the radish into rounds. Keep radish slices in iced water until ready to use. In a 400F degree oven, place 4 slices of ciabatta bread on a baking sheet in the oven until the bread starts to brown, flip bread over and toast the other side, 2-3 mins per side. Let toasted ciabatta bread cool a little, then spread with the best salted butter you can buy. Take radish slices out of the water and dry with a paper towel before layering the rounds on top the bread and butter. Sprinkle with coarse sea salt and serve.