Monthly Archives: July 2015

Favorite Sugar Cookie

blog sunflowers

Inspired by one of my favorite flowers, sunflowers, I grabbed my favorite sugar cookie recipe, thank you Alton Brown, and created a sunflower cookie to serve here by the bay while entertaining! Of course this recipe could be made in any shape that inspires you. Find the right cookie cutter and colored sanding sugar and start creating!

From by the bay, wishing you yummy sunflower food memories!

Maryann

 

 

blog sunflower cookies

Sugar Cookies

From the Food Network, Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Watch how to make this recipe
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.

Recipe courtesy of Alton Brown

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

blog sunflower cookies 2

Deli Style Macaroni Salad

Here is a classic to enjoy with your next barbecue – Deli style macaroni!  Sometimes, you want to keep it simple. I mixed up the recipe with some Mexican cream because I had some in the refrigerator. If you can’t find Mexican cream you could replace the cream with an additional 1/2 cup mayonnaise with a 1/4 cup sour cream. It all works well.

From by the bay wishing you happy deli food memories!

Maryann

blog deli mac

Deli Style Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

1/2 cup white vinegar

1/2 cup granulated sugar

3/4 cup Mexican sour cream

1/2 cup mayonnaise

4 tablespoons whole milk

3 celery ribs, chopped finely

1/2 onion ,chopped finely

1 teaspoon fine sea salt

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

Directions

In a medium saucepan add the vinegar and sugar and bring to a bowl, dissolving the sugar. In a large bowl add macaroni and pour the sugar/vinegar mixture over and stir. Place in the refrigerator to cool for an hour. Remove bowl from refrigerator and add the remaining ingredients. Combine well. Cover and refrigerate until ready for use.

Spicy Zucchini Pineapple Salsa

I wish I could take credit for this recipe but sadly can not.  This delicious recipe was recently featured on ” The Food Network Kitchen” by the renown Chef Geoffrey Zakarian. The salsa was featured along with grilled brine pork chops. I immediately wanted to try this salsa and have found myself making it over and over again, especially now that we are into the zucchini season. This salsa needs it own moment it’s that good, the balance of texture and taste is perfection. It works as a side to  almost any kind of pork . I recently served it along with a country baked ham, but it would be great with chicken or just with some tortilla chips. Thank you Chef Zakarian!!

From by the bay, wishing you spicy salsa food memories!

Maryann

 

blog zuchini pineapple salsa

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

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Homemade Beer Mustard

Another inspiration from my weekend of country music at Farmborough was the Hill Country food –  http://www.hillcountrywdc.com/

How can you resist food where the catchphrase is “Music to your mouth”. They served up their house made hot link with shiner ( beer from Texas) mustard, indeed, music to my mouth!! I had to make some shiner beer mustard, below is my version so you can serve it up at your next barbecue!

From by the bay, wishing you shiner food memories!

Maryann

blog shiner beer

Homemade Beer Mustard

Ingredients

1 1/2 ounces yellow mustard seeds

1 1/2 ounces black mustard seeds

4 ounces beer or lager ( such as Shiner Bock)

1/2 cup apple cider vinegar

1 tablespoon dried yellow mustard

2 teaspoons fine sea salt

1/4 teaspoon red chili flakes

2 tablespoons honey

1/4 cup chopped white onion

Directions

Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.

blog mustard

Corn in a Cup

Last weekend was the first country music festival in New York City!  I’m a big fan of country music and there were many great musicians who made it to the big apple to partake in the festivities held on Randall’s Island – from up and coming artists such as the fantastic Striking Matches and Dallas Smith to big name artists such as Dierks Bentley, Brad Paisley and Luke Bryan. Three days of great music and some really good food. One of the things that I tried at the festival was corn in a cup. What a yummy treat. Corn in a cup is a traditional Mexican street food, which is made with Queso Fresco crumbled cheese. The version I tasted at the festival used parmesan cheese which was delicious and cheese I always have on hand in my home. I made these little cups in advance and heated in the microwave for 1 minute before serving. I’m planning on serving corn in the cup this holiday weekend!

From by the bay wishing you creamy corn food memories!

Maryann

 

blog corn cups

Corn in a Cup

Serves 4

Ingredients

4 ears sweet corn, husked and silks removed
8 teaspoons Mexican sour cream
4 tablespoons unsalted butter, softened
8 teaspoons grated parmesan cheese
Fine sea salt and fresh ground pepper to taste
optional: chopped chives to garnish

Directions

Using a knife remove all the kernels from the husk and place in a bowl.  Bring a medium saucepan of salted water to a boil. Add the corn kernels and cook for 2 to 3 minutes. Strain corn. In a bowl add the butter and top with the strained hot corn. Mix until butter is melted, salt and pepper to taste. Take for glass cups fill each half way with corn, add 1 teaspoon of sour cream and 1 teaspoon grated parmesan cheese. Top with corn and add another teaspoon each of sour cream and parmesan cheese. Garnish with chopped chives. Serve immediately or don’t add chives cover with plastic wrap and place in refrigerator until ready to serve. Microwave for 1 minute , garnish with chives and serve.

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