Recipe: Caprese Stacks
fresh mozzarella cut into 1/2 inch slices (StoneGable’s homemade fresh mozzarella,recipe follows)
garden tomatoes, cut into slices
homemade pesto (StoneGable pesto, recipe follows)
good olive oil
good balsamic vinegar
On a plate stack 2 layers of fresh mozzarella, a couple basil leaves and tomato slices on a bed of baby arugula. Sprinkle with salt and add a TBS of pesto to the top of the stack. Drizzle the plate with olive oil and a few drops of balsamic vinegar.
Recipe: Fresh Mozzarella
This is a summer ritual at StoneGable. Homemade Mozzarella is quite easy and luscious! If you like learning new things in the kitchen you will love making fresh Mozzarella! FRESH MOZZARELLA is a great summer indulgence!
Recipe: StoneGable Pesto
This is green gold! I makes big batches, freeze them in ice cube trays and enjoy the perfect summer flavors all year long! My basil is growing like a weed, so it’s time to start making pesto. Click HERE for a wonderful way to preserve the best of the garden!
Tomato Avocado salad
Recipe: Ranch Enchiladas
Mexican food has a hold on me.. I just cannot resist it’s flavor, heat and corn related ingredients! When I was a a young teenage girl I spent some time on the Del Rio border with Mexico. I came to LOVE the authentic cheese enchiladas those wonderful Mexican cafeteria ladies made. HEAVEN! Anita from Cedar Hill Ranch brought back these fond food memories with her Ranch Enchiladas! I just love to visit Anita and her blog is inspiring! Click HERE for this recipe~ Ole’!
Scallops in White Wine Reduction
Roasted Corn On The Cob
Arugula, Shaved Parmesan And Pinenut Salad With A Lemon Vinaigrette
Recipe: Pan Seared Scallops In A Wine Reduction Sauce
1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don’t brown well)
1/2 cup flour (Wegman’s pan searing flour is fantastic- you can just dust the scallops with it)
dusting of paprika
1 TBS good olive oil
juice of 1 lemon
2/3 cup white wine
Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on medium high, until bubbly. Add scallops, do not crowd. Dust withpaprika.
Remove from pan to a plate and cover. Scallops will continue to cook.
Plate scallops and spoon reduction over them. Serve immediately.
Recipe: Roasted Corn On The Cob
6 ears of corn
6 TBS herb butter
Pull down the husks of the corn but do not remove them. Remove silk from corn. Cover the corn with the husks and submerge the whole corn with husks in cold water. Soak for 15-20 minutes. Pull down husks again and spread 1 TBS herbed butter on each ear. Secure husks around the the corn and tie the top of the corn with a thin piece of husk.
Grill on medium heat until tender, about 15-20 minutes, turning occasionally.
Grilled Yellow Squash With Garlic Oil
Recipe: Spaghetti Pomodoro
Simple summer supper! I am using both grape and pear tomatoes. The flavors in this recipe burst in your mouth!
1 lb spaghetti, cook and drained according to package directions
2 pints of cherry tomatoes
1/2 tsp hot chili flakes
4 TBS good olive oil
4 garlic cloves, pressed or finely minced
a handful of basil, torn
locatelli cheese, or a good romano or pecorino cheese
In a large skillet add olive oil and heat over medium heat. Add garlic and cook for 1 minute. Add chili flakes and tomatoes and cook stirring continually until tomatoes burst and deflate, giving up their juices!
At this point I put my tomato mixture in a food processor and pulse to break up the tomatoes. You don’t want to pulse it so much that you make a sauce. This is NOT a necessary step. I just like a less chunky consistency.
Return tomatoes to the pan and add drained spaghetti. Turn up the heat to high and toss for about 45 seconds.
Turn off heat and add locatelli cheese and torn basil. Toss and serve.
Salmon With Tomato Peach Salsa
Roasted Fennel And Onions
Recipe: Salmon With Tomato Peach Salsa
If you want a new cookbook~ you can have one in a blog! My friend Sam, at My Carolina Kitchen has a blog that is truly a virtual cookbook! Luscious recipes and GORGEOUS images! Click HERE for this summer intense recipe! I have peaches dripping from my tree! This salsa will be perfection with the salmon!
Recipe: Roasted Fennel And Onions
The fennel in my garden is ready to be harvested and it looks so good! Because it is grillin’ season I am making this recipe in foil packets on the grill! YUMMY!
3 medium yellow onions, peeled and wedged
2 fennel bulbs, washed, trimmed and cut into wedges with fonds reserved
1 TBS good olive oil
2 TBS balsamic vinegar
salt and pepper
Preheat oven to 400 degrees. Reserve 1/4 cup of chopped fennel fonds.
In an 8 inch baking dish, add onions and fennel bulbs. Add olive oil and vinegar. Salt and pepper. Toss to coat. Bake for 1 hour, tossing occasionally until tender and charred. Toss with reserved chopped fonds and serve.
Tomato Zucchini And Ricotta Tartlets
Roasted Green Beans
Recipe: Tomato Zucchini And Ricotta Tartlets
This recipe comes from “Cooking For Two” ~ from Cook’s Illustrated, one of my FAVORITE cooking magazines… I never miss an issue! There is something quite charming about individual sized food and this mouthwatering dish makes 2 scrumptious tarts.
9 cherry tomatoes (I’ll use grape and pear tomatoes)
salt and pepper
1/2 small zucchini, halved lengthwise and and sliced 1/8 inch thick
2 TBS olive oil
1 garlic clove, pressed or finely minced
2 oz. whole milk ricotta
2 TBS mozzarella cheese
1 recipe All Butter Tart shells, recipe follows
1 TBS basil chiffonades
Adjust rack to the middle of the oven. Preheat oven to 425 degrees.
Slice 7 tomatoes into 1/8 inch thick rounds, about 5 rounds per tomato. Quarter the final 2 tomatoes.
Toss tomatoes with 1/4 tsp salt and spread out on a double thickness of paper towels. Toss zucchini with 1/4 tps salt and spread zucchini out on a double thickness paper towel. Let veggies drain for 30 minutes. Gently blot veggies dry with a paper towel.
Meanwhile combine 1 TBS oil and garlic in a small bowl. In a separate bowl, mix 1 TBS olive oil, ricotta cheese and mozzarella cheese. Add salt and pepper to taste.
Spread ricotta mixture evenly in tartlet shells. Layer tomato and zucchini in a shingle circular pattern around the tartlet’s outside edge. Place quartered tomato in the center of the tartlet. Drizzle garlic and oil over the vegetables.
Bake tartlets on a rimmed baking sheet until cheese is bubbling and vegetables are slightly wilted, about 20-25 minutes. Let tartlets cool on baking sheet for 20 minutes.
Remove metal ring on each tartlet pan and remove the tartlet pan bottom from the tartlet. Sprinkle with basil and enjoy!
Recipe: All Butter Tart Shells
1/2 cup + 2 TBS flour
1 1/2 tsp sugar
1/4 tsp salt
4 TBS unsalted butter, chilled and cut into pieces and chilled again
2 TBS ice water
Spray 2 tartlet pans with cooking spray.
In a bowl, mix flour, sugar and salt. Add butter and cut butter into flour mixture with a pastry cutter until it resembles course meal.
Add 1 TBS ice water and using hands gently incorporate. Add the last 1 TBS of ice water and incorporate with your hands. Do not overwork dough.
Divide dough into 2 equal pieces. Tear a walnut size clump from the dough and press into the tartlet pans. Smooth out any bumps and uneven areas by placing plastic wrap over the dough and using your hands to smooth it out. Put tartlets on a large dish and freeze for 30 minutes (or up to 1 day).
Preheat oven to 350 degrees. Gently press heavy duty aluminum foil that has been sprayed with cooking spray against the dough and over the edge of the tartlet pan. Fill with pie weights ( I use dry beans and keep a jar just for blind baking pastry shells). Put tartlets on a large baking sheet.
Bake for 35-40 minutes until the edges of the tartlet just begins to turn brown. The dough might still be a little wet. Remove weights and foil and continue to bake until golden, about 5-10 minutes. Let the tartlets cool on a wire rack.
Recipe: Cucumber Salad
2 cucumbers, peel removed and cut very thin
1/2 small onion, peeled and sliced very thin
1 1/2 TBS salt
1 TBS plus 1 tsp white vinegar
1 good pinch of sugar or splenda
2 TBS mayonnaise
Put cucumbers and onions in a bowl and add salt. Toss to coat. Just cover with water. Let sit for 30 minutes.
Drain off water and rinse 1 time.
Mix vinegar, sugar and mayonnaise in a bowl. Add to cucumbers and toss to mix. This salad is delicious if made up ahead so flavors can marry.
Roasted Corn And Bacon Chowder
Puff Pastry Bread Sticks
Recipe: Roasted Corn And Bacon Chowder
Even though it is summer, we still love soup here at StoneGable! It is peak corn season. I am taking advantage it by making extra corn on Wednesday for this savory summer soup! I’ll make a huge pot and freeze some for those cold winter suppers when I long for summer taste! Click HERE for the recipe and how- to’s.
Recipe: Parmesan Puffed Pastry Bread Sticks
These are delicious, light and go perfectly with soup. Just be careful…. these are addictive! Click HERE for recipe and how-to’s.
Menu Plan Monday at Organizing Junkie