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Tag Archives | Summer 2015 Recipes

Roasted Ratatouille

roastedRat

From COWGIRL CHEF by Ellise Pierce, Running Press, 2012

Makes 4 servings

1 eggplant, cut into ½-inch rounds, then quartered
2 zucchini, cut into ½-inch rounds, then quartered
1 red bell pepper, cut into ½-inch pieces
1 onion, chopped into ½-inch pieces
About 8 tablespoons of olive oil
Sea salt and pepper
12 halves of Oven-Roasted Tomatoes (recipe follows), quartered
4 large basil leaves, roughly torn

Preheat your broiler, and line 4 different cookie sheets—1 for each veggie, because they’ll cook at slightly different times—with foil for easy cleanup.…

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Zucchini and Corn Galettes with Herb

zukeGalettes

Makes about 18 (3-inch) galettes

For Galettes

3 ears of fresh sweet corn, shucked (about 3 cups)
2 cups of shredded zucchini
4 green onions, chopped
1 cup of chickpea flour
2 tablespoons of wheat flour
2 tablespoons of baking powder
1 teaspoon of sea salt
¼ teaspoon of cayenne
1/8 teaspoon of cinnamon
½ teaspoon of cumin
2 eggs
1 (5.29 ounce) container of Greek yogurt
2 tablespoons of vegetable oil or canola oil

For Herb Pesto

2 green onions, chopped
Small handful of cilantro, chopped
Small handful of mint, chopped
1 clove of garlic, minced
¼ cup of olive oil
Sea salt and pepper, to taste
Preheat oven to broil.…

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Watermelon Granita

watermelonGranita

From COWGIRL CHEF by Ellise Pierce, Running Press, 2012

Makes 6 to 8 Servings

½ of a small seedless watermelon
Sea salt
About 8 fresh mint leaves, finely chopped, plus a bit more for serving
1 ¼ cups Greek yogurt
4 teaspoons of sugar (or more or less, to your taste)
½ teaspoon of vanilla extract

Cut your watermelon into big chunks (discard the rinds), and toss it into the blender along with a pinch of salt and the mint.…

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Blueberry Tartelettes with Hazelnut Shortbread Crust

 

blueberryTartlet

Makes 10 (3-inch) tartelettes

Hazelnut Shortbread Crust

½ cup of hazelnuts, toasted and ground
1 cup of flour
½ cup of powdered sugar
¼ teaspoon of salt
1 stick + 1 tablespoon (9 tablespoons) butter, cold and cut into tiny pieces
1 extra-large egg yolk

Put the hazelnuts, flour, powdered sugar and salt in your food processor and pulse a time or two to combine.…

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Blackberry Smash

 

blackberrySmash

From PORCH PARTIES by Denise Gee

Serves 2

With its deep ruby hue, this standout drink is a beautiful marriage of seasonal blackberries and fresh mint. Dallas cookbook author Denise Gee calls it the “perfect porch-crowd pleaser.”

10 fresh mint leaves
16 fresh East Texas blackberries
½ cup rye whiskey
1 tablespoon fresh lemon juice
2 tablespoons simple syrup (see recipe)
½ cup ginger ale, plus more for topping off
Garnish: skewers of fresh blackberries

Muddle the mint and blackberries in a cocktail shaker.…

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Sandia

 

sandia

From TIPSY TEXAN: SPIRITS AND COCKTAILS FROM
THE LONE STAR STATE by David Alan

Serves 1

When local watermelons are at their peak of sweetness, the agave nectar is not necessary, though it can be added when adjusting the taste for less-sweet melons or when a sweeter drink is preferred.…

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Beer-Battered String Beans with Righteous Rémoulade Sauce

beerBatterBean

From SOUTHERN COCKTAILS by Denise Gee

Serves 4-6

The feather-light beer batter gives the mild-mannered green beans more definition, while letting their color peek through. The Rémoulade Sauce ramps up the flavor and balances cool with hot.

1 pound green beans
1 cup local beer (not dark)
1 teaspoon salt
Juice of 1 lime
1 cup all-purpose flour
4 cups vegetable oil
2 limes, cut into wedges, for serving

Clip off and discard the stalk ends of the green beans; set aside.…

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Sangria Rosa

sangriaRosa

From TIPSY TEXAN: SPIRITS AND COCKTAILS FROM THE LONE STAR STATE by David Alan

For summer entertainment, there is nothing more beautiful to behold than this simple, elegant rosé sangria. Select local fruit that’s in season and at the peak of ripeness.…

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Eggs Poached on Sweet Peppers & Onions

eggPoachPepper

This is the perfect summer dinner: light, fresh, nutritious and easy. It is simply cooked vegetables with eggs poached on top. You can use any vegetable combination you like (zucchini, onion and boiled potatoes, for example) but if you don’t use tomatoes you will need to compensate for the lack of moisture by adding about ½ to ⅔ cup chicken stock, vegetable stock, or water to the vegetable sauté.…

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Romesco Sauce

Romesco sauce is a lively Catalonian pesto full of roasted garlic flavor. Serve it with grilled shrimp, over cold sliced boiled beets, or with lamb meatballs. The romesco sauce freezes perfectly. You can also cover the sauce with oil and hold it in the refrigerator for about 10 days

Makes about 1 cup

1 garlic bulb, peels on
2 small dried chipotle chiles
4 dried tomatoes
1 cup chopped marinated peppers, drained, oil reserved
⅓ cup toasted pine nuts
Salt

Preheat the oven to 400˚F

Place the garlic bulb on a baking sheet in the middle of the oven and roast for 15 minutes until very tender.…

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