To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.
No matter how many mouths you need to feed the process is the same! Just get a bigger pot.
1/2 lb wild caught shrimp
3 red potatoes
2 ears of corn
1 kielbasa sausage
Old Bay seasoning packet
Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.
Can a sandwich be sexy? Yes. With some creamy brie, fancy herbs and a sweet zing from preserves this grilled cheese is quite frankly x-rated. The real kicker here is the herbs de provence. They’re a sublime combination of lavender, thyme, rosemary, angel tears, unicorn tail and love. You can find them already mixed up in the spice aisle!
Sexy grilled cheese
Apricot preserves ( or fig – whatever you fancy)
Herbs de provence
Bread (I typed beard first – lolz)
BUTTER (literally duh)
We’re making a sandwich – pretty basic. Slather some preserves on each side, add some slices of brie and put it together. Butter each side of the bread and sprinkle 1/4-1/2 teaspoon of the HDP on each side.
Heat a skillet to medium high – add a small pad of butter and a half swirl of olive oil to the pan. Toast each side to your liking.
I’ve never met a sweet I didn’t like. Or a time when I was like “oh nah i don’t want that bowl of ice cream”. But my roommate Hannah, being the picture of physical fitness and epic self restraint, doesn’t indulge much. Tonight however, all that deprivation caught up to her and the woman needed a gosh darn cookie. I was more than happy to help…
Browned butter & sea salt chocolate chip cookies
1 cup (2 sticks) butter
2 1/2 cup AP flour
1 cup packed brown sugar
1/2 cup sugar sugar
1 t salt
3/4 t baking soda
1/2 t cinnamon
1 t vanilla
2 cup chocolate chips (I like it chocolatey, use your discretion)
Preheat the oven to 350!
In a small sauce pan add the butter. Now, to brown the butter you’re going to watch it melt, the bubble, then froth, the brown. Your job is to simply whisk the butter regularly until it changes to a brownish color with a nutty smell. Ive linked a youtube video to show you how.
See! Easy. Once the butter is ready – make your cookies! Cream the butter and sugars. Add the egg and vanilla and blitz. Lastly add all the dry ingredients, be sure to scrape down sides of the bowl. Stir in the chip by hand.
Scoop dough onto a greased cookie sheet and sprinkle with a pinch of course sea salt or fleur de sal. Bake at 350 for 12-13 minutes. This leaves them quite gooey in the center but thats how I like them.
Spoiler alert: I’m a tad bit southern. And with that comes a deep love of all things pimento cheese. My mom used to pack me a half a pimento cheese sandwich almost every day for lunch. Stan’s has always been my favorite brand but I’ve started making my own and it’s so easy! Here’s how it’s done:
1 (3-ounce) package cream cheese, room temperature
1 cup sharp grated cheddar cheese
1 cup grated Monetary jack
1/2 cup mayo (Duke’s if you can)
3 T pimentos chopped
1 t grated onion
1/4 t salt
1/4 t pep
1/4 t garlic powder
In a blender beat the cream cheese until smooth. Add all other ingredients and blend until smooth! If you like a chunkier texture you can skip the blender. Add jalops if you like it spicy.
Spread on a cracker, sandwich, burger or spoon. NOM
I’m not a huge pasta person. I see pasta as merely a vessel to get as much sauce as possible into my mouth. But when I really want to eat pasta, I want carbonara. It lets perfect al dente pasta shine and with a squeeze of lemon juice on top its a perfect. I like to use bucatini, mainly because of Aziz on Master of None.
That ain’t spaghetti, that’s bucatini! It’s a thicker noodle, dummy!
bucatini alla carbonara
Bucatini pasta (two servings worth)
Reserve 1/2 c pasta water
3 pieces of pancetta diced
1 clove of garlic
1 T butter
1/2 fresh grated parm
Zest and juice of 1/2 lemon (not classic but I love it)
Fresh cracked black pepper
Bring water to a boil and drop the pasta – be sure to add a big scoop of salt. Cook till al dente
Wisk eggs and set aside. Cook up the pancetta in a large skillet (Fun fact: it doesn’t render nearly as much fat (or smoke) as bacon so it won’t stink up the kitchen). When its crisp add garlic and cook until it’s fragrant. Add the butter.
Add the cooked pasta to the skillet toss until all the noodles are shiny and coated in the butter and pancetta. Remove from heat! Mix in the egg mixture stirring constantly, the sauce will slowly thicken as the eggs cook but won’t scramble. You can add the pasta water as needed to thin out the sauce.
Mix in the cheese, lemon zest, and tons of fresh cracked black pep!! Finish with a squeeze of lemon juice. Enjoy.
It’s one of those veggies you bypass at the grocery because a.) it’s dirty and b.) its intimidating. Nothing about that looks appetizing. WELL I decided to put it in a dish. Typical.
Fall gives us some of the most beautiful and flavorful flavor profiles of the year. Root vegetables and squash are at their peak. And it’s finally chilly enough to want something warm and filling.
This is my take on a Gordon Ramsey recipe the mixes up chicken pot pie!
Roasted Autumn vegetable chicken pie
1 medium butternut squash, peeled and chopped into a large dice
1 celery root, peeled and chopped into a large dice
1 leek, washed well and chopped into a half rounds
1 onion, peeled and chopped
3 cloves garlic, minced
3 cups chicken stock
1 roasted chicken, meat pulled and diced
1/2 cup sour cream
salt and pepper
1 teaspoon thyme
1 sheet prepared puff pastry
First, crank your oven to 400 degrees. Place all you chopped veggies on a sheet tray and toss them in EVOO, salt, pep and thyme. Bake until fork tender.
In a heavy dutch oven heat 1 teaspoon EVOO, add the garlic to cook it until fragrant. Be sure to keep stirring it so it doesn’t burn! Add your roasted veggies, chicken, and chicken stock. Stir and bring to a boil, reduce heat and simmer for 10 minutes. Add the sour cream and your done!!
Bake the puff pastry in squares as directed on the box! You them as a top OR eat this like a hearty stew. A sprinkle of parsley and you’re all set.
Sometime I buy bananas and straight up can’t eat them before they go bad. Thankfully there’s always banana bread. It’s a quick treat and yummy breakfast. Mine uses sour cream to keep the bread moist and not too sweet.
Also! I got a gorgeous kitchen aid mixer for my 25th birthday! It’s made me much more willing to bake.
sour cream & nut banana bread
1/2 cup butter, softened
2 big eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
3 very ripe bananas mashed
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped pecans (or walnuts)
Preheat the oven to 350 degrees and spray a loaf pan with cooking spray.
Cream butter and sugar, then add the eggs one at a time. Add the vanilla and sour cream. NOW. There’s this big ole debate about the whole “mixing dry ingredients first” before adding them to the wet. I rarely do this simply because when it comes to baking, I’m lazy. But if you want to “do it right” sift them together first.
Add the dry ingredients. Don’t over mix! Toss in bananas and and nuts – dump into your greased loaf pan. Bake until a toothpick comes out clean – about 1 hour and 10 minutes.
Fall does funny things to me. I burn candles that smell like trees, pretend to be crafty, dress in too much flannel and buy everything pumpkin. I’m normally more of a sweet potato girl but come September 1st my loyalties shift. These cupcakes are the perfect bite of all things fall. I like them because it saves me making a pie crust and lets me use whipped cream like frosting – you’ll like them because they’re amazing and pretty dang simple.
Pumpkin Pie Cupcakes: makes 12
1 15oz can of pumpkin puree
1/4 cup brown sugar
1/2 granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup evaporated milk
2/3 cup AP flour
2 teaspoon pumpkin pie spice (or apple pie spice)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat you oven to 350 degrees! Line a muffin tin with foil cupcake liners and give them a spritz of cooking spray.
In a large mixing bowl mix pumpkin, sugars, eggs, vanilla, and evaporated milk until combined. Add in the dry ingredients and mix well! It will be runny, much like a pie filling. Fill your tins about 1/2 to 3/4 full. Bake for 20 minutes and then take them out – don’t poke them to see if they’re done. Just have a little faith.
Allow them to cool completely on the counter then pop them in the fridge for an additional 20-30 minutes. Top with whipped cream or cool whip and a dash of the pie spice!
In a food processor blitz chocolate chips, walnut, 1/4 cup sugar and vanilla until it’s the texture of wet sand. (taste this bit it’s life changing)
Mix the remaining sugar with cinnamon. One a sheet of parchment paper spread out the cinnamon sugar in an even layer the size of your puff party. Lay the puff pastry right on top and use a rolling pin to work the sugar into the back side of the pastry.
Spread the chocolate/walnut love mixture evenly on the pastry all the way to the edges. NOW THE TRICKISH PART. Start with one long end and begin the roll to towards the center. Use the parchment to help you – almost like a sushi mat. Roll the other side so you have a long, kind of heart shaped log. Refrigerate for at least 30 minutes.
Slice into 1/2-1 inch slices and bake for about 15-20 minutes! Until golden brown.