Re: Foodgawkers.com ~ Thank you everybody!

Thank you so very much for the wonderful emails regarding my photos on foodgawker.com, it's quite an honor.

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And a huge thank you to the kind visitors, from all over the

world (!) for your compliments about my humble blog. I've been buried with an avalanche of delightful emails. I regret I cannot respond to everyone personally, I hope you understand.

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I want to express how very grateful, and appreciative I am for your following, it means a great deal to me.

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And thank you especially to my two best cheerleaders (you know who you are.) Also to my garden friends, and new friends I've made through blogging, and those reading along daily.

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Thank you all!

Cornmeal Rosemary Cake with Pine Nuts and Orange Glaze

Tom Douglas owns a group of great restaurants in Seattle, Washington and is the author of several wonderful cookbooks. This is his recipe, it's a bit unusual ~ and very good!

Finely chopped rosemary, pine nuts and orange zest are flecked throughout the moist cake.

It's all topped off with either a glaze (or icing, as I did), that contains whole, blanched rosemary leaves and more orange zest. It's yummy!

Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

One 9-inch cake

To make the cake:

Butter for the pan

1 1/2 cups (6 3/4 ounces) all-purpose flour

3/4 cups (4 1/2 ounces) finely ground yellow cornmeal. (Quaker brand works well)

1/3 cup coarsely chopped toasted pine nuts (about 1 1/2 ounces)

1 Tablespoon finely chopped fresh rosemary

1 Tablespoon finely grated orange zest

1 teaspoon baking powder

1/4 teaspoon kosher salt

2/3 cup (5 ounces) mascarpone, at room temperature

4 large eggs

1 1/3 cup (10 ounces) granulated sugar

1/2 cup (4 ounces) unsalted butter, melted

For the Orange Syrup

1/2 cup fresh orange juice

3 Tablespoons granulated sugar

For the Orange Glaze, or icing

1 Tablespoon whole fresh rosemary leaves, stripped from the stems but not chopped

1 1/2 (5 ounces) sifted confectioners' sugar

5 Tablespoons heavy cream

2 Tablespoons fresh orange juice

1 teaspoon grated orange zest

For the cake:

Heat oven to 350-degrees (F), rack in the center of the oven.

Butter a 9x2-inch round cake pan and line the bottom with a round of parchment, butter the parchment.

Whisk together the flour, cornmeal, pine nuts, finely chopped rosemary, orange zest, baking powder, and salt in a medium bowl.

In a large bowl whisk the mascarpone just to loosen it up, One at a time, add the eggs, whisking after each addition to combine. Add sugar, whisk until smooth. With a rubber spatula, fold the dry ingredients in two batches into the wet ingredients, mixing until smooth, then stir in the melted butter.

Scrap the batter into the prepared pan and spread evenly. Bake until the entire top of the cake is a rich golden brown and springs back when pressed lightly in the center. Usually 40 to 45 minutes. If using the toothpick/skewer test the crumb should be slightly moist when inserted in the center of the cake.

Orange Syrup: (Make while the cake is baking)

Combine the orange juice and sugar in a small saucepan over medium heat and cook for a few minutes, stirring until the sugar dissolves, remove from heat.

Allow the cake to cook in pan on a rack for 5 minutes. Loosen the cake from the edge of the pan with a small knife. Invert a plate over the cake pan turn it over onto the plate (use a kitchen towel to protect your hands from the heat), peel the parchment off. Invert once again to another plate so the cake is right side up. Poke a few dozen holes all over the top of the cake, while cake is still warm brush it with the warm orange syrup. Repeat several times until all the syrup is used. Allow cake to cook completely.

Orange Glaze:

Prepare a small bowl of ice water and set nearby.

Place the whole rosemary leaves in a small sieve and set aside. Bring a small saucepan of water to a boil, and place the sieve with rosemary into the boiling water to blanch for one minute. Drain the rosemary, still in the sieve, and plunge into the bowl of ice water. Drain and lay out on paper towel to dry.

Whisk the confectioners' sugar, cream and orange juice in a bowl until smoothe, then whisk in the blanced rosemary and the orange zest.

I didn't thin my icing as much as suggested in the recipe, and simply spread the top of the cake, allowing the excess to flow down the sides of the cake.

If you thin your glaze, place the cake on a rack set in a rimmed baking pan (to catch the excess glaze), pour the glaze over the top of the cake and allow it to drip off the sides ~ rotate the wire rack to encourage the glaze to cover the cake completely. Transfer the glazed cake to a cake plate while still wet.

Let it sit for at least an hour before serving. Depending upon the weather the glaze may set up, or not ~ either way it is delicious!

Recipe adapted from Tom Douglas

Cerises au Vinaigre ~ Cherries in Vinegar

Cerises au Vinaigre

Cherries in Spiced Vinegar

In some areas of France these preserved sweet and sour cherries are served with charcuterie and pâté instead of, or along with, cornichons ~ the delightfully sour, tiny pickles.
In Australia you may find these spiced cherries as a condiment with cheese.

When cherries are in season, usually June in my part of the world, I eat my fill, use them fresh in recipes, then put some up in various ways for later, when fresh cherries are but a memory.

Earlier this summer I made Cerises à (Cherry liqueur) using white rum, it's aging now and will be ready around Christmas, I allow it to age for 12 months. I also made Vin de Cerises (with red wine, some eau-de-vie, and a vanilla bean), and the most simple of all, Ciliege Sotto Spirito (Italian-Style Preserved Cherries). I'll list that recipe at the end of this post.

I put up several jars of jam with the remaining cherries.

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But back to the Cherises au Vinaigre; here is the recipe I use~

Cerises au Vinaigre

Since this recipe contains sugar, it can work as both a savory condiment with meats (hot and cold meats, and sandwiches), and some like it as a dessert sauce on ice cream, sorbet, pudding and pound cake. I prefer it with savory things, or cheeses.

Ingredients:
1 pound cherries
2-1/2 cups white vinegar (I like to use a mild vinegar, not too astringent. If you can't find one, add a little water to the white vinegar to cut the sharp flavor a bit.)
grated rind of 1 lemon
1-1/4 cups packed brown sugar
3 whole cloves
2 cinnamon sticks, broken into 1 inch pieces

Wash the cherries and allow to dry overnight.

Trim stems to 1/2-inch (I leave the entire stem). Put the vinegar, lemon rind, brown sugar, cloves and cinnamon into a saucepan. Bring to a boil, reduce heat and allow to simmer until all of the sugar is dissolved. Remove from heat and allow to cool. Put the cherries into sterilized jelly jars* and pour the cooled vinegar mixture over them. Seal and place in a cool, dark place for at least two weeks before using.

I process most of jars of cherries (can them), using the hot water bath method for longer shelf life, keeping two or three jars unprocessed for immediate use.

*(Or run the jars through the dishwasher, and fill while still warm.)

And the recipe for the Italian-style Preserved Cherries ~

These are a delightful treat at holiday time or special occasions when served 3 to 4 cherries in small stemmed wine glasses, or small whiskey glasses, along with a little of the cherry liqueur poured over.

Ciliege Sotto Spirito (Preserved Cherries)
Makes 1 quart

Ingredients:

1 1/2 pounds Bing cherries
1 quart jar (sterilized)
2 cups Canadian Club whiskey (or Vodka, see note below)

Use cherries that are firm without blemishes and fresh enough so their stems are still green. Wash cherries, spread them out on a towel to dry. Remove stems and pack into the jar. Cover with whiskey, gently packing cherries to remove any trapped air.
Completely cover cherries. Seal and refrigerate 4 weeks before serving.

Note: If you prefer to use Vodka, add 1/2 cup of sugar, 3 to 4 whole cloves and a piece of cinnamon stick. Do NOT stir or mixture will become cloudy.

Skillet Potatoes ~ Lee Bailey's

These potatoes are nothing to look at, but they are a delicious way to prepare potatoes, flavorful, melt-in-your-mouth tender, and addictive! It's another winner from the late cookbook author and designer, Lee Bailey. Similar to hot potato salad, sans the vinegar. They are perfect with chicken or meat dishes, particularly pork chops.

Last night I served them with a locally produced, specialty smoked sausage which I grilled. Although the days are still very warm, there is a definite crispness in the air at evening time, so this seemed to fit the weather. I'm not quite ready to say 'good-bye' to summer, but can Fall be far off?



The official name of this recipe is "Scottish Skillet Potatoes", although Mr. Bailey wrote that he had no idea why they are called by that name, I don't know either but they certainly are tasty.
Aside from a little prep, they practically prepare themselves allowing the cook to turn attention to the rest of the meal.


Scottish Skillet Potatoes
Serves 6

1 slice of thick bacon, cut into small pieces
1 medium onion, thinly sliced
2 Tablespoons unsalted butter
2 Pounds potatoes (I usually use Russets, baking potatoes, but any type potato will do, you may want to reduce cooking time a bit if you are using waxy potatoes.)
1 teaspoon salt, dissolved in 1 cup hot water
Several grinds of fresh black pepper

Peel the potatoes and cut into 1/2-inch slices

Choose a very large skillet with a lid, (a skillet large enough to hold the potatoes in one layer.) You may need to use two skillets to keep the potatoes in one layer. Saute the bacon in the skillet until it is almost done, add onion and cook until wilted. Add butter, potatoes and salted water, sprinkle pepper and cover the pan. Bring to a boil and cook over very low heat for 20 minutes. Uncover and continue cooking for another 12 to 15 minutes, shaking the pan occasionally.

At the end of cooking time most of the liquid should have evaporated and the bottoms of the potatoes turning a golden color. Allow them to rest for an additional 10 minutes, covered, before serving.

And, a recommendation ~ if you like sauerkraut, this is my favorite commercial brand. It's made in the San Francisco Bay Area and appears to be nationally distributed. You'll find it in the refrigerated section in the market.

Good website, too!
www.bubbies.com/

Postcard ~ Around Home

Just around the bend from my house~

The terrain in this area varies widely from the thickly wooded mountains to enormous wide open spaces like this one, where cattle are brought to graze most of the year from early Spring to late Fall.

It's a view I never tire of, and just far away enough so there is no odor "drift"!

In spring there appear to be as many cute little calves as there are mature cows.

By this time of year the 'calves' are nearly as large as their mothers.

And this is one of my dogs, an Aussie mix, sporting his cool summer haircut. This guy loves to have a task to do, he LIVES for the opportunity to run over to help herd those cows.

The little dickens.

Tomato-Basil Dressing & Marinade

Mom's Tangy Tomato-Basil Dressing and Marinade

My mother would make this deliciously tangy dressing frequently. I thought the recipe was lost forever, but a few years ago I was overjoyed to find it in one of her treasured old metal recipe boxes which she left to me.

I'm not certain where she first found this one as she was an avid recipe collector, trading recipes with friends and family, I suspect it may just as well been clipped from a magazine years ago.

If you don't mind a sweet dressing, I think you'll like this one, it's vaguely reminescent of a Catalina-style dressing. Delicious on lettuce or spinach salads, and makes a top-notch marinade for grilled chicken, fish or shrimp. I also like to serve it as a dip with raw vegetables.

Mom's Tomato Basil Dressing and Marinade

Ingredients:

1 cup vegetable oil (I use canola)

1/2 cup chili sauce (the mild kind, from the bottle) You can also use the bottled tomato based seafood cocktail sauce from the bottle, in a pinch.

1/2 cup tomato ketchup

1/2 cup sugar

1/2 cup vinegar; either apple cider vinegar or white vinegar.

1 teaspoon salt

Several grinds of freshly ground black pepper

1 clove garlic, peeled

1 large fresh tomato, skin removed

2 teaspoons dried basil

If you like a thin dressing add up to 1 cup of cold water. I prefer a thick dressing, so I add very little water; sometimes only 2 Tablespoons or so, depending upon how juicy the tomato happens to be.

Place all ingredients in the blender container and process until perfectly smooth and well combined. You can use it right away, but the flavors will bloom if you refrigerate overnight. Store tightly covered in the refrigerator, it will keep about 2 weeks.

*You could substitute fresh basil leaves (increasing the amount) if you are using the dressing/marinade right away, otherwise dried basil works best in this recipe.

Chilled Corn Soup

Several subscribers have emailed me for the recipe pictured in the banner of my blog. I'm flattered! And happy to oblige. Thank you once again for your kind emails! They absolutely make my day. It may take a day or two, but I do answer every one.
Thanks for your patience.

Chilled Corn Soup

Makes about 6 cups

Ingredients
9 medium-size ears fresh yellow corn

1/2 cup fresh basil leaves (tightly packed)

salt

4 cups of water, for blending with the corn kernels* (see my notes, below)

1/4 cup extra-virgin olive oil

The corn can either be boiled in salted water (covered) for 2 to 3 minutes, or you can roast or grill the ears for a smoky flavor instead of boiling.)

Slice kernels from the ears with a sharp paring knife. Place 1/2 of the kernels in a blender container with 2 cups water, purée. Repeat with the remaining kernels with an additional 2 cups of water. Strain into a bowl, pressing th squeeze out the corn liquid, discard the kernel mash.

Add salt to taste and chill soup until cold, at least 3 hours.

In the meantime, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge into a bowl of ice water and drain again. Purée basil in blender with 1/2 teaspoon salt the the olive oil. Serve soup cold, drizzled with basil oil.

My notes: When I serve the soup as an amuse bouche (as pictured), I use espresso size cups~I use milk instead of the water to make the purée, if you like it richer cut back on a bit of the milk during the blending process, after the mixture is strained stir in some half & half, or heavy cream to your taste.

When I make it with milk, I omit the basil oil, garnishing instead with a sprinkle of fresh basil chiffonade. I chill the cups, at serving time I rub the cup rims with a cut lime, and dip the rims in a saucer of French basil salt. (Sel de Mer au Basilic, made by Aux Anysetiers Du Roy.)

Adapted from "Sunset" magazine