Over ten years ago I decided to go back to film photography. I began to scour the internet for inspiration. I would peruse flickr quite often. One day I found photos by a photographer who went by the name of molly_orangette I immediately fell in love with her photos. And this is what led me to Molly's food blog Orangette. Food from scratch, lovely photography, beautiful stories to go with. At one point the London Times chose Orangette as the #1 food blog on the planet. The food critics read it thoroughly and made a grocery list and got down to business. They spent six hours cooking and eating. Six hours. Six hours in heaven! My problem was trying to decide which recipe to make. I hit the June archives and came up with a spot on recipe for this very warm weather. I am plugging Molly's podcast with her friend Matthew, Spilled Milk. It's the podcast where they get to eat food and we don't.
In the meantime, I took a few minutes in the kitchen late last night and took even less time to devour it!
Summer Romaine Salad with Lime-Garlic Dressing
From orangette.net June 2006
3 Tbsp. plus 1 tsp. fresh lime juice
5 Tbsp. good tasting olive oil
1/4 tsp. minced garlic
1/8 tsp. fine sea salt
Romaine lettuce, washed, dried, and cut with a chef's knife into rough 1/2-inch strips
Cherry or grape tomatoes, halved
Slivered red onion
First, make the dressing. In a small bowl or jar, combine the lime juice, olive oil, garlic, and salt. Whisk until emulsified, and set aside.
In a salad bowl, combine romaine, cherry tomatoes, and red onion in whatever proportions you like. Toss with dressing to taste, and top with plenty of feta.
Note: Dressing keeps, covered and chilled, for up to a week.
We are a little over a week away from moving into our home. So until then, I'm still limited on what I can make. So this week I thought I'd share a picture of a happy little Napa chicken salad sammie from Specialty's Cafe & Bakery
Love to the ladies who keep me going!!
Georgia and Amy
Cucumber quinoa salad. Perfect for warmer weather.
For as long as I can remember cucumber has always been my favorite veggie. Only to find out as an adult it's really a fruit.. First Pluto is not really a planet and now fruity cucumbers.. I just can't deal with it all
Either way.. This was pretty tasty.
It was difficult for me to make a meal that highlighted cucumbers. They have always been an add-on in my house. Salads...salads....and more salads. So I made salad! Except this time, it highlights cucumbers as a tuna-filled boat. It was quite delicious and filling. I served mine with a dijon vinaigrette dressing which paired we'll with the tuna. It's been pretty hot lately, so a cold dinner was due. 😊
I remember the first time that I tried cucumbers. I was a pre-teen and Gigi was noshing away on one. I was intrigued. She gave me a slice and I was hooked. Such yummy fresh goodness. The timing of this challenge is perfect. I had a cucumber recipe planned for this week anyway. The weather has been in the triple digits a watery cool cucumber salad was just the thing. I recently subscribed to a new food magazine called Milk Street. It is proving to be worth it. Their podcast is brilliant as well.
I found this recipe for a smashed cucumber salad and it hit the spot. I re-purposed the leftovers into a bowl of cold noodle salad. As Jack Nicholson said in As Good As It Gets," Good times, noodle salad."
Smashed Cucumber Salad
From Milk Street Magazine March-April 2017
Smashing the cucumbers helped release their seeds and created rough surfaces for the dressing to cling to. For a simple variation on this recipe, add ¼ cup creamy peanut butter and 2 tablespoons water with the soy sauce and sesame oil to smooth the dressing. In China, this salad is eaten with chopsticks so the dressing drips off the pieces of cucumber; to avoid an oily salad, use a slotted spoon to dole out portions.
SMASHING OUR WAY TO A BETTER SALAD
Don’t substitute American cucumbers for English. The ratio of seeds to flesh is higher and the skins are too tough.
Happy Saturday and to all you dads who do your thing. Happy Father's Day!!
Georgia, Nikita and Amy
So...technically this is a custard not a pudding. I believe custard counts as close enough!
Brown-Butter Butterscotch Pie
From Farm Journal's Complete Pie Cookbook
Baked 9" pie shell
6 tbsp butter
1 c. dark brown sugar
1 c. boiling water
3 tbsp cornstarch
2 tbsp flour
1/2 tsp salt
1 2/3 c milk
3 egg yolks, slightly beaten
1 tsp vanilla
Melt butter in heavy skillet over low heat. Watch carefully. When golden brown, add brown sugar; cook, stirring constantly, until mixture comes to a boil. Stir in water and remove from heat.
In saucepan mix cornstarch, flour and salt. Blend in milk, stirring until smooth. Stir in brown-sugar mixture. Cook over medium heat, stir constantly, until mixture comes to a boil. Boil 1 minute longer. Remove from heat.
Stir a little of hot mixture into egg yolks; then blend into hot mixture. Boil 1 minute longer. Remove from heat. Add vanilla. Cool, stirring occasionally.
Pour into cool pie shell and chill.
To serve, spread top with whipped cream.
With the limited kitchen and kitchen utensils on hand I made the most with what I had. Lumpy boxed vanilla pudding :(
Funny story. I knew I didn't have on hand what I would need to make some kind of other pudding so I bought a box of pudding. Only to realize I didn't really have on hand to make a box of pudding either. I ended up using a pan and spoon to make it.
I know that God has a plan for us. Right know if a lesson in being humble. I was very thankful for that pot and spoon. I am also thankful for Randy's family. Their love and support has been and continues to be a blessing.
While waiting for life to settle down for us we are still enjoying the sights and sounds of the area. Today we are going on a hike to the Black Calcutta Waterfalls
Now folks....I've hated rice pudding since forever. It's a texture problem for me, and rice was meant to be the side dish of a main entree like chicken. HOWEVER...I say all of that to say this: this rice pudding is ducking felicious!!! It is a must try and so simple. It's buttery and warm with a dash of cinnamon and vanilla. Matt couldn't stop eating it. He shared with me his early memories of eating this delicacy at Kindercare and the chef with the giant mustache. Give it a try. You won't be disappointed.
Note: I did not have raisins on hand, and it was still amazing. I will try it again with them later.
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
These ladies here.. They are the the best.. I just love them so.. (GM)
Have a beautiful Saturday,
Amy, Georgia and Nikita
I love stone fruit and they are beginning to come in season. I'm looking forward to the rest of the recipes so that I may try them throughout the season. I'm quite pleased with my contribution this week. I have a cookbook entitled Peaches that has various recipes for all stone fruit and the dish that I decided to make can use several different stone fruit thus the appeal. The recipe that I picked is a fruit dip sauce that I decided to reinvent as a breakfast bowl. It's very easy to make and you can create many variations. So here goes:
Fruit Dip Sauce/ Fruit Breakfast Bowl
Inspired by Peaches by Olwen Woodier
Makes about 1 1/2 cups dip (2 to 3 servings)
1 carton (8 ounces) nonfat peach or vanilla yogurt
1 large ripe plum, plumcot, or peach, pitted and cut in quarters (or substitute 1 cup canned or frozen peach slices)
1/2 cup pitted dried plums or dried apricots
2 tablespoons honey
1/4 teaspoon ground cinnamon
2-3 cups assorted fresh fruit cut in chunks or sliced (apricots, peaches, nectarines, apples, pears, strawberries, and grapes work well)
1. Puree the yogurt, plum, dried plums, honey, and cinnamon in a blender and pour into two small bowls.
2. Place the bowls in the middle of plates and surround with the fresh fruit.
3. Serve with cocktail forks or plastic fruit picks to spear fruit and swirl in the dip.
Or.....pour into a bowl and top with fresh fruit, chia seeds, wheat germ, granola, flax or hemp seeds, shredded coconut or whatever you fancy and enjoy as a breakfast bowl. There.
Stone Fruit Quinoa Salad
One of my favorite recipes is from Matt's grandmother, Nell. She is the kind of southern lady who always had something prepared to eat for company who stopped by even for just a quick visit. She has been sharing these recipes with me over the years on large index cards. I love that she always signs the cards "From Grandmother" as if I would forget who it came from. This Quick Peach Cobbler recipe calls for canned peaches because everything was canned and processed back in the 50s. I was so upset that the dough did not magically rise like it was supposed to when I made this recipe for the first time. I later learned the difference between self-rising flour and all-purpose flour. I give credit to Nell for my love of cooking.
I'd like to say things are back to normal for me, but they aren't.. So I won't. I was, however able to make this weeks food challenge set b Amy. Stone fruit..
I pray everyone had a wonderful week.
Amy, Georgia and Nikita
How to join:
If you'd like to join our Saturday bites club send me an email at firstname.lastname@example.org