Summertime Recipe Inspirations

I have to confess, I cook a lot this summer - A LOT.  But, I've posted the pictures of what's cooking on Facebook and sorely neglected my blog.  Apologies!  So, what has inspired my cooking this summer?  LOTS of trips to the Dallas Farmers Market and deliveries by Greenling.com.  In the mix since we last chatted was a trip to San Francisco (aka Foodie Heaven!).

Summer is so much about the fresh produce and grilling that almost all of the pictures below were based around one of these two concepts (dessert is the exception).  Okay, I also put in two killer dessert recipes that were neither grilled or considered summer produce, but they were darn tasty! Rather than do a bunch of different blog posts to cover everything, here are pictures of some items that really hit the spot in the warm weather.  Since Texas won't actually cool down for another month, these recipes are still great to try.  If you want the recipe for any of these, comment and I will send it to you via personal email!

Produce Recipe Pics

Tomato Soup 

Grillin and Chillin: Grilled & Chilled Tomato and Onion Soup with Basil Chiffonade,

Olive Oil Drizzle, and Crumbled Feta

Even insipid winter Roma tomatoes are brought to life by grilling them.  In winter, I would just use a grill pan indoors to the same effect and add a pinch of sugar to the soup to bring out the sweetness that winter produce lacks.  For a vegan version, omit the Feta crumbles.

Quinoa Salad

Plenty of Protein: Red Quinoa Mediterranean Salad

If you haven't yet tried quinoa, you are missing out.  It's one of the "ancient grains" that have existed for centuries and is actually a complete protein.  This salad takes the flavors of the Mediterranean and combines them with quinoa for a nutritious, tasty, and CHEAP lunch or dinner option.  I was playing with the camera to make the picture look like it was in motion, so sorry for those that may feel dizzy!

Grilled Recipe Pics

Meaty Good!

Better meat = Tastier Burger: Grilled Waygu Mini-Burger with Bacon, Guacamole, and Blue Cheese

We have a wonderful organic and local produce and more delivery service called Greenling in our area.  They ran a special on local Waygu ground beef, so I took a chance....  If you don't know Waygu, it's American Kobe beef.  These are happy beef cows pastured and kept from getting stressed.  Rumor has it, in Japan these prized cows are even fed beer!  Happy cows = tasty meat.  Two tricks: manipulate the meat as little as possible - don't knead it to death and cook no more than medium for a really juicy burger.



Cake!

You Grilled That?!: Grilled Angel Food Cake with Sliced Strawberries

The Dallas Farmers Market hosts a wonderful cooking class series each summer and I had the opportunity to attend.  Once of the chefs grilled angel food cake and served with fresh berries and whipped cream.  I thought - how easy and simple would that be and so I tried it.  What a revelation!  The angel food cake takes on a marshmallow-like taste from the grill markings and the berries and fresh whipped cream really offer a taste of summer with a side of naughty richness from the cream.  Since my sweetie prefers strawberries, I just sliced some up and put some sugar on them to punch up the sweetness.

Dessert

A meal isn't complete without a killer dessert.  Here are two that I tried.  One is a take on a French apple cake and the other is a crazy take on a calzone, courtesy of a killer pizza restaurant in town, Il Cane Rosso.

A Taste of Fall in Summer

Oui! French Apple Cake

Consider this a preview of fall - a cake made with sliced, cooked apples baked into a custardy cake with a toasty sugar topping.

Trust me - this is awesome

OMG Good: S'mores Calzone

When I tasted this at the summer cooking class, I couldn't wait to try this at home.  If you are lucky enough to have a pizza oven that goes to 900 degrees like Il Cane Rosso, lucky you!  Us mere mortals can only get our ovens to 500 degrees, but we can still make it tasty good.  How can you not love a pocket of pure, gooey, chocolatey goodness?  The marshmallow is both fluffy and carmely, while the chocolate is melting and rich.  If you're making pizzas, take some of the extra dough and try this. 

Happy eating!

Perfect Panzanella

Living in Florida, light and healthy fare seems the most appetizing after a long day or week at work. Looking through my Cook's Illustrated one day and came across a recipe for Panzanella. What, exactly, is that? Panzanella is a bread salad traditionally made with leftover bread and summer tomatoes.

Well, if you are frugal or plain old cheap, it's the perfect way to use up day old French or sourdough bread when you cannot think of what to do. If you happen to be blessed with a bounty of summer tomatoes, then you have THE most critical ingredient to the dish. If you have both of those items plus some produce you need to use up, you, my friend, have hit the jackpot.

The secret to great Panzanella, according to CI, is toasting the bread, not just letting it go stale. Other recipes call for soaking the bread in water first. Personally, water soaked bread is a mushy goo, so I prefer the thought of toasting the bread until crouton-like. Aside from that, a simple technique of using the juices from the tomatoes (minus seeds) plus an acid and olive oil gives a great and well-flavored dressing.

Here is how to make my version of perfect summer Panzanella, both vegan or meat-loving:

Clear-the-veggie-drawer Panzanella

4 cups French bread, cut into 1/2 inch cubes
1 1/2 lb. Ripe summer tomatoes
Chopped veggies of choice, up to 2 cups*
4 Tbsp olive oil, divided
2 Tbsp red wine vinegar
1/4 tsp garlic powder
Salt and pepper
2 Tbsp fresh basil (or 1/2 tsp dried)
2 Tbsp fresh parsley
OPTIONAL additions - cubed fresh mozzarella and/or cubed salami or ham

Preheat oven to 350 degrees. Cut up French bread and place on baking sheet. Drizzle bread with 2 Tbsp olive oil and sprinkle with salt and pepper. Toss cubes to distribute olive oil. Bake in oven for approximately 3 - 7 minutes or until toasted (not too dark). Remove from oven and cool.

Meanwhile, core tomatoes and remove seeds (squeezing out seeds is easiest). Chop tomatoes coarsely and place in colander. Sprinkle tomatoes with salt and place colander over bowl to capture juices. Let sit 10 minutes. Chop other vegetables into chunks and place in bowl. I suggest peeled and seeded cucumbers, chopped bell peppers, green onions, some olives and the tomatoes.

Once tomatoes have sat 10 minutes, squeeze them over the colander to release the juices, then add tomatoes to the other vegetables. Combine the tomato juices and red wine vinegar, garlic powder, and then whisk in the oil, adding up to 3 Tbsp. Season with salt and pepper.add the bread into the vegetables and pour over dressing. Add in Basil and parsley, if desired Mix to combine. Let stand 10 minutes. Just before serving, add in cheese and meat if desired.

Where have I been? Culinary re-inspirations....

If you've been wondering, strange things are afoot at the Circle K.  Actually, since February, my life has changed dramatically.  The hubs and I are dealing with the challenge of living in two separate cities due to a job change I undertook.  As a result, I primarily live in a temporary housing situation in Florida while he maintains the homestead in Dallas.  Aside from completely demotivating me to cook since there is no one for whom to cook, I don't have my knives, utensils, or kitchen (or my sweetie for inspiration).  So, as a consequence, I have honestly cooked very little in the past four months. 

After finally getting settled a bit (with permanent digs coming soon), I finally feel inspired to cook again.  So, welcome back readers as I immerse myself in some new directions (I cooked fish!!) and experiment some on recipes that Ice wouldn't consider trying.  My welcome back present is actually an old favorite that I took from "Real Simple" magazine and adapted.  It is PERFECT for a summer bbq or potluck and I promise you will inspire others to make it too.  It is the ultimate recipe celebrating improvisation and versatility.  Don't like whipping up cream?  Omit the cream and powdered sugar and use Cool-Whip like my mom did.  86 the chocolate chips for different types of crushed up cookies (mint Girl Scout Thin Mints are a fave) or chopped candy bars.  Any way you make it, you won't want to put it back in the freezer!

Simple Ice Cream Cake
1 box (about 12) ice cream sandwiches, frozen
2 cups heavy cream
4 Tbsp. powdered sugar
1 cup mini semi-sweet chocolate chips

In mixing bowl, whip up heavy cream with hand blender or mixer on medium speed until soft peaks form.  Add powdered sugar and whip until stiff peaks form (almost overbeaten).  Set aside.  Line a bread loaf pan with plastic wrap and wax paper.  Place a layer (about 1/2 of mixture) of whipped cream on bottom and sides of loaf pan.  Unwrap ice cream sandwiches.  Make a single layer of ice cream sandwiches (about 1/3) in bottom of loaf pan (can cut sandwiches to fit).  Top with half of remaining whipped cream.  Sprinkle 1/4 cup of chocolate chips over whipped cream.  Layer with more sandwiches (another 1/3).  Top with remainder of whipped cream, then 1/4 cup of chocolate chips and finish with rest of sandwiches.  Wrap in plastic wrap and freeze for one hour or more.  Remove from loaf pan, flip (so that last layer of sandwiches is on the bottom), place on plate, and unwrap.  Let soften 2 - 3 minutes, then sprinkle whipped cream layer with remaining chocolate chips.  Place in freezer until ready to enjoy.

This makes a fantastic option with different types of chopped candy bars (probably need more than a cup of candy) and really gives you versatility based on the crowd.  Enjoy!