Lazy Days of Summer and Record Breaking Heat!

I do believe it's time to install some air conditioning!  Summer is in full swing and we've survived anniversaries, weddings, birthdays and a remodel all within the last month!  The heat around these parts has steadily climbed to record temperatures hovering at or near 105 degrees. 

Temperature around 7PM

 I'm melting!  But, when you can't do much about the weather you adapt and make the best of it by heading to beautiful Lake Tahoe, the jewel of the Sierras.  Fortunately, we are just minutes away so we can escape the sweltering heat and cool off.

The other night that's exactly what we did.  Packed a quick meal of sandwiches, fruit salad, hummus, and wine to "wash it down".  As most beach goers were leaving for the day, we arrived to an almost secluded beach.  I guess the secret's out now!  

Dinner Picnic on the beach

For those who actually read this blog, thanks for following along.  I admit I've slacked off in the kitchen lately.  It doesn't mean I don't eat, however.  

One of my birthday dinner desserts.  Four people shared this fruit creme tart after a HUGE seafood salad loaded with shrimp, crab and lobster!!

My birthday morning breakfast on the patio...blueberry scone, fresh berries from my garden, (the ones the birds didn't get) and a zucchini blossom with goat cheese egg white omelet.....yum!  Merci beaucoup, Wendy!

So, in the next coming weeks, you may notice that I'll be developing some meatless meals as I continue my trek to better health and a more vegetarian life.  Hubby may need to frequent the nearest burger joint because this will be a "burger free zone"!  Tune in for ideas on food that is good for you but also tastes good, hopefully!  I'll keep you posted.....

Nine Batches of Biscotti and a Wedding

These past two weeks have come and gone, like a whirlwind.  My son, Jeremy,  married the "love of his life", Leilani in a gorgeous mountain setting during an early morning ceremony.  It was followed by a sumptuous brunch, mimosa's and all.  Then that evening the party continued with music and dancing!  And yes, we wanted to be a part of it all!

One of my "jobs" as the mother of the groom was to make enough biscotti for about 100+ attendees.  So, I set up shop (my kitchen) and proceeded to make 4 batches the first day, 4 batches the next and one more for good measure on the last baking day, totaling between 360-400.    I baked chocolate ginger, chocolate chocolate chip espresso, traditional anise, blueberry chocolate chip and lastly, my favorite, white chocolate macadamia biscotti!

biscotti assembly line

At the beginning of wedding week, hubby and I celebrated our 39th anniversary at one of the best Italian restaurants in Reno. Yum....more about that in a future "review" post.  No recipes today....still in rest and relaxation mode.  To be continued......

  

Nothing Fancy Roman Green Beans

I'm not sure whether I have a severe case of writer's block or melted brain cells from the sweltering heat (above 100 for days).   My culinary skills have not been used lately because of the heat.  Who wants to turn on that oven or stand in front of the barbecue in 100 degree+++ weather?  Not me!   Salads, sandwiches and side dishes are what's "cooking" in my kitchen.  Here's a sampling of those repeat meals just to let you know I haven't left the country during the last week!

Salad, salad, salad

One of my favorites....salmon arugula pizza!

One of those side dishes was a quickly prepared stove top "fancy" green beans.  Why did I name it Roman green beans?  Why not....I Love Rome and it seemed like something you'd find on the menu!  Dare me to go find out!

Fancy Green Beans

Ingredients:

1 package (about 2-3 cups) fresh green beans.  If using the long green beans, cut into 4 inch pieces.

2 Tbsp olive oil

1 cloves garlic, chopped

1/2 of a shallot, thinly sliced

5 mushrooms, sliced

1 Tbsp butter (optional)

2-3 Tbsp chopped prosciutto

handful of chopped fresh parsley

1 Tbsp chopped basil

sprinkle of Parmesan cheese, grated

In a pan of boiling water cook the beans until done.  This takes only a few minutes, you'll want them still crisp.

Meanwhile, in a skillet, heat the oil on medium heat.  Add the shallots, garlic and mushrooms and cook while stirring.  Lower the heat.  Drain the beans and add them to the skillet stirring to coat beans.  Add the butter, prosciutto,  parsley and basil...stir again.  Remove to a serving plate and sprinkle with cheese.

Lamb Curry

Lamb curry is one of those dishes I make with leftover lamb from Sunday or a  Holiday dinner of leg of lamb.  I've made it from "fresh" cuts of lamb chops, but, somehow it always tastes better using precooked roasted leg of lamb.  This batch was made after Easter dinner, but finally found its way to the top of my posting list!  

This is much easier than it looks....give it a try!  Put it on your "favorite" list to make on those snowy nights, maybe not that 100 degree weather we're expecting soon!

Ingredients:

3 cups of preferably cooked lamb, cubed

2 Tbsp flour

2 Tbsp oil

1/4 cup white wine

1 cup chopped yellow onion

3 cloves of garlic, chopped

2 Tbsp curry powder

1/2 tsp each of cinnamon, coriander, salt and pepper

3 cups chicken or beef broth (I used chicken because that's what I had but beef gives it a hardier flavor.)

1/2 cup raisins

Directions

 1. Put the lamb in a medium sized bowl, add the flour and toss to coat.  In a large casserole pot, heat the oil on medium.  Add the lamb and cook until browned.  Remove from the pan.

Brown the lamb

 2.  Add the onions and brown for just a few minutes until soft.  Add the wine to de-glaze the pan (loosen the meat bits).  Throw in the curry powder, cinnamon, coriander, salt and pepper  and stir.
  

add the onions

add garlic and spices and wine

3.  Add the broth and raisins and turn up the heat to a slow boil.  Once it boils, turn the heat down to low, cover and simmer for about 40-45 minutes.  Check during the cooking process to make sure it doesn't stick to the pan.  It will thicken and the flavors will come together.  

Serve over rice.  This can be made the day before or hours before, then refrigerated.  It will be even thicker.

Traditional Anise Flavored Biscotti

As a young girl my best friend was Italian.  My mother would often visit with JoJo's mom down the street for afternoon tea or coffee.  This was during an era when most mom's did not work outside the home except for volunteering at school or church.  I never minded going over to JoJo's except that her family always had these strange looking and equally strange tasting cookies.  What's a biscotti?  What I was experiencing at such an early age is exactly what I made in my kitchen the other day!  Now they aren't so strange.  If fact, they were darn good!

These days, I make biscotti for my best friend, who is also Italian.  He also happens to be my BEST friend for the last 40 years...and my hubby.    Even though these biscotti are on the plain side, they don't lack for flavor and they certainly didn't last very long in this home!

Traditional Anise Flavored Biscotti

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 Tbsp anise extract

1 - 2 tsp orange extract (I thought this would give it more flavor but optional)

3 1/4 cups flour, all-purpose

1 Tbsp baking powder

1 egg white, beaten

1 -2 Tbsp sugar (regular granulated)

Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a large bowl beat the oil, eggs, sugar and extracts.   In a smaller measuring cup or bowl combine the flour and baking powder.    Add the flour into the egg/sugar mixture and blend until a heavy dough begins to form.

Divide the dough into 2 pieces.   (NOTE)  Working on a floured board,  form them into 12 inch or so long log shapes.  Slightly press down.  Brush some egg white onto the surface and sprinkle with sugar.

Bake for 25 - 30 minutes, turning the pan halfway through the cooking process.  When golden brown remove from the oven and slide them off onto a clean cutting board to cool slightly.  With a serrated knife slice them into 1/2 inch slices.  I usually don't "second bake" my biscotti...I like them on the chewy side.  You can though.  Just put back onto the cookie sheet cut side up and bake for an additional 8-10 minutes.

NOTE:  

For this batch I made one loaf plain and one with chopped almonds.  This is where you would add them.