While it's not officially summer, its already 90 everyday and like every other American family we spent our memorial day kicking off the start of summer fun. Of course our brand of celebrating revolved around the barbecue and hanging out in our dirt pit back yard. :( I am obviously a failure at maintaing a yard and my neighbors all hate me but that's another blog. Anyway on to the important stuff... Jon made a brisket and smoked a side of salmon, which we ate on all weekend. Tony and I had fun with desserts -sweet and saltines -thanks Trisha Yearwood. You both know my affinity for sweet and salty desserts and this was ridiculously simple and mildly (VERY) addictive. You will want to give some of these away because it makes a half sheet pan and you will want to eat ALL of them.
We also made rhubarb ice cream -I know I just posted about ice cream but it just never gets old trying out new flavors. Usually rhubarb is paired with strawberry and I feel like I never have a grasp on what rhubarb really tastes like. So we did it and I have a new understanding of rhubarb. Tart flavor like a cranberry but with a great silky texture and it turned the ice cream a perfect shade of pale pink. Basically I cooked it down, pureed it, and added it to my favorite vanilla custard base.
Lately I have been making this simple side dish which is requested by both Jon and Tony (Sammy gets the pureed and underseasoned version HA) its a corn and edamame casserole. So here's the recipes below. Can't wait to see what you girls have been up to.
2 packages saltine crackers
2 stick butter
1 c. brown sugar
1 tsp vanilla
1 1/2 bag chocolate chips
Lay out saltine (salt side down) on a greased 1/2 sheet pan or slipmat lined sheet pan
Melt butter and sugar in a small saucepan and allow to boil for 5 minutes, turn off heat and add vanilla
Pour butter sugar mix over saltines trying to coat evenly
Bake in 350 oven for 5 minutes
Pull out from oven and layer chocolate chips over the crackers
Allow to sit for 5 minutes and the take an offset spatula and spread chocolate into and even layer
Allow to cool and break into random size pieces
Rhubarb Ice Cream
2 large stalks rhubarb
1/2 c. sugar
1 orange -juice and zest
Bring to a simmer and allow to rhubarb to break down -About 10-15 minutes
Set aside and cool
Puree until a smooth paste
1 c. milk
2 c. heavy cream
pinch salt
3/4 c. sugar
vanilla bean -split
5 egg yolks
Heat milk, salt, sugar, and vanilla bean
Temper eggs
Chill very well
Add rhubarb puree and churn in ice cream maker
Corn and Edamame
4 ears fresh corn -cut off the cob and scraped completely clean catching all the milk that comes out
1 bag frozen edamame
1/2 red bell pepper -diced small
1/2 yellow onion -diced small
1 stick butter
1/2 c. heavy cream
3 Tb dry ranch dressing seasoning
1 Tb basil -minced
1 Tb cilantro -minced
1 Tb flat leaf parsley -minced
Combine all ingredients except herbs in a casserole dish
Bake in oven /about 30 minutes
mix in fresh herbs at the last minutes
Salmon Salad
great to do with leftover salmon -I mix up the produce just based on what i have lying around
2 limes zested and juiced
2 lemons zested and juiced
1 Tb dijon mustard
2 Tb honey
1 1/2-2 # cooked and cooled salmon -flaked into large chunks
1 c. corn (or leftover corn and edamame salad)
1/2 bunch cilantro
5-6 basil leaves -chiffonade
1/2 red onion -diced
1/4 c. diced celery
1/4 c. green onions -sliced
2 avocados -diced small
1 small can mandarin oranges -drained
salt and pepper TT
Combine citrus, mustard, and honey
Pour over remaining ingredients, carefully folding in avocado and oranges so they don't break up too much
Allow to sit for 1 hour
Taste and adjust seasoning
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