sage & walnut pasta

Dinner #2 from my stash of herbs from Bob's garden: sage & walnut pasta, with a white wine & brown butter sauce.

On medium heat, I reduced some white wine until it was nearly evaporated, then added about 2 TBSP butter (then turned heat to low). When the butter melted, I added some chopped walnuts and a minced garlic clove. After a couple minutes, I added some sage (cut into thin strips). When it "looked done," I tossed the pasta in to coat. Served with some shaved parmesan.

caprese

The inspiration behind tonight's dinner was the big bag of fresh herbs that greeted me this morning on my desk at work (thanks, Bob!)

The bounty, fresh from Bob's garden, included basil, sage, rosemary, and marjoram.

I used some of the basil for my caprese salad. Then used the rest to make a basil simple syrup (1-1/2 cups water + 3/4 cup sugar + a big bunch of basil, brought to a boil and simmered for a few minutes). It makes a fantastic addition to lemonade or summer cocktails (see my 6/30 mint lemonade post).

Don't you worry, sage, rosemary & marjoram... 

I'll be back for you, my pretties.

summer salads

A cold meal for a hot summer night.

Fruit salad: nectarines, plums, apricots, pear & raspberries. Dressed with the juice of an orange with a little honey mixed in, and chopped fresh mint leaves.

Pasta salad: cold pasta, shrimp (cooked and cooled), baby spinach, thinly-sliced yellow squash & kalamata olives. Dressed with some olive oil mixed with fresh lemon juice, and seasoned with salt, pepper & lemon zest.

(Both recipes from Everyday Food magazine.)

mint lemonade

In a small saucepan, combine 2 cups water + 3/4 cup sugar + 1-1/2 cups fresh mint leaves (basil is also fantastic). Bring to a boil and simmer for a few minutes. Remove the leaves, and let cool. Then add to 1 cup fresh lemon juice (about 8 large lemons worth) + 1-1/2 cups water. Serve over ice, and garnish with fresh mint leaves & lemon zest. 

For a great cocktail, start with about 2/3 of a glass of the lemonade, add gin, and top off with Citron Perrier.

100th post!

I've been doing this for almost 2 years now, with 100 posts and nearly 300 photos.

Hope you guys have enjoyed it as much as I have!

pumpkin chocolate chip muffin strip tease

(cue the burlesque music)

Muffins made by Bonnie's Baked Goods. They are crazy delicious. 

You can order them here.

big apple bbq block party

(an annual event in and around NYC's Madison Square Park)

watermelon salad & skirt steak

Seedless watermelon, cut into cubes + chopped kalamata olives + crumbled feta + fresh oregano leaves + touch of black pepper. Makes a really lovely summer salad. The steak is simply seasoned with salt & pepper, and seared in a hot pan.

blueberry galette

I started out with the intention of making this rhubarb galette recipe. But alas, I couldn't find rhubarb in any of my local markets that day, so picked up blueberries instead. I followed the basic structure of Elise's recipe, but with the following substitutions/tweaks:
-rhubarb —> blueberries (3 small containers)
-orange zest —> lemon zest
-reduced sugar to about 1/2 cup (blueberries don't need as much added sweetness), and omitted the vanilla
-Also, before baking, I brushed the top of the crust with egg wash (1 egg whisked with a little water), and sprinkled sugar over it... because I'm a sucker for a sparkly, sugary pie crust.

caramel brownies

From Bonnie's Baked Goods

...and boy, were they goood.
Rich, dark, not-too-sweet chocolate brownie, full of gooey ribbons of caramel. I'm not sharing... you'll have to go get your own.

pork tenderloin with pineapple-mango salsa

Pork tenderloin, cut into 1" slices, flattened slightly, seasoned with salt & pepper, and cooked in a pan with 1 TBSP oil (only takes a couple of minutes per side).

The salsa: mango, pineapple, jalapeño, onion, cucumber, cilantro, and lime juice. Seasoned with salt & pepper.

mango crêpes

What to do with a couple of leftover crêpes?

Cut into small squares (these are about 3"), heat in a pan, and stack with mango in between the layers. The mango is diced, and warmed in a little bit of melted butter and brown sugar.

stuffed jalapeño

-Cut jalapeño in half, and remove the ribs & seeds.
-Fill with a mixture of cream cheese and shredded cheddar, seasoned with salt & pepper.
-Bake at 450 for 10-12 minutes.

raspberries

falafel-coated shrimp

Dip shrimp in beaten egg white, dust with falafel mix, and cook in a hot pan with a few TBSP olive oil.

The dipping sauce is greek yogurt with 1 clove minced garlic, lemon zest & juice, chopped fresh parsley, salt & pepper.

(Recipe from an old issue of Everyday Food magazine)