Goodbye, Summer (Corn Fricassee)

Corn Fricassee

Today is the last day of summer and I must admit, I'm not really upset with her departure.  She was at most a tease at the beginning with her low to mid 90 temperatures, only to release her fury by August with triple digits.  So, I bid you adieu, you blazing hot season-I won't miss you!

I will admit though, that I'll miss sweet berries, juicy melons, and sweet, succulent, golden corn.  Corn's peak season, for the most part, is mid to late summer, but I guess it just all depends on where you live, right?

So, if you are enjoying a late summer corn harvest, please try this corn fricassee.  It was one of my favorite summer side dishes this season.  Sweet corn, enrobed in a creamy sauce, a salty bite from Parmesan=side dish from heaven folks!

Corn Fricassee makes a great accompaniment to braised pork chops; roasted broccoli also pictured

Corn Fricassee
Serves 4
Print Me!

6 ears corn (about 6 cups kernels)
4 T. unsalted butter
2 shallots, finely chopped
2 t. all purpose flour
1 cup chicken stock
1 cup heavy cream
½ t. salt, or more to taste
¼ t. pepper
2 T. roughly chopped fresh basil
1 oz. Parmesan cheese, grated, plus more for garnish

1. Using a chef’s knife, remove kernels from cobs into a bowl. Using dull side of knife, scrape milk and pulp from cobs; add to bowl.
2. Heat butter in a medium saucepan over medium heat. When melted and bubbling, add shallots. Cook, stirring, until soft and translucent.
3. Add corn kernels, corn milk, pulp, and flour. Cook, stirring, 1 minute. Stir in chicken stock. Turn heat to high; cook until liquid is reduced by half, about 3 minutes. Add cream; cook until mixture is thick and creamy, about 4 minutes more.
4. Remove from heat; stir in salt, pepper, basil, and cheese. Garnish with Parmesan.

The Key To A Light & Fluffy Pancake

Tiny Bubbles...

Lately, it seems that I have become a pancake aficionado of sorts. My son LOVES pancakes and I often make them once (or twice) a week. I have made all different kinds, pumpkin, whole wheat and his favorite, buttermilk. During my quest to make the perfect pancake, I have found these simple steps to be the key to tender, light, and fluffy pancakes.

It's All In The Mix

• In a medium bowl, whisk together the dry ingredients to incorporate.
• Mix the wet ingredients into the dry ingredients. Do not whisk the batter to a smooth uniform consistency-this can result in a tough pancake. Instead lightly mix the batter, leaving it lumpy. The reaction of liquid and the pockets of dry ingredients (lumps) result in fluffy, light pancakes-isn't food science cool!

Less Is More

• The more melted butter there is in the pan does not necessarily mean the better the pancake. There is a good chance you'd end up with a "fried," crispy pancake exterior and an undercooked interior. Instead, rely on a thin film of butter coating the pan. I wipe the excess butter off of the griddle with a paper towel. This insures a pancake with even browning.

Flip It Good

• It is best to flip the pancake when the batter surface is covered with tiny bubbles. The edges will bubble first and will begin to look a little dry. Avoid the temptation to flip until some of the interior bubbles have burst.

Get Creative

• For fruit pancakes, place fruit on top of the batter after its been poured onto the griddle. That way, you'll have fruit evenly distributed throughout the pancake. Nut and granola toppings will lose their crunch if they sit in the batter too long-so sprinkle those just as you would the fruit.

Add Ins:

• Sliced Bananas
• Berries (strawberries, blueberries, blackberries)
• Rum-soaked raisins
• granola, pecans, walnuts
• Apple & Cinnamon
• Lemon Zest & Poppy Seeds

Basic Buttermilk Pancakes
Yields: nine 6-inch pancakes
Martha Stewart Living, January 2001
Print Me!
Ingredients
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions
1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

The Amazing Disappearing Rice Krispie Treat

If there is one sweet treat that seems to pull off the greatest of all disappearing acts it is the Rice Krispie® Treat. Seriously! I could set a decadent chocolate cake, fudgy brownies, a delicious fruit filled pie and Rice Krispie® treats out on a table and I guarantee the familiar cereal squares from childhood would be the first to go (and in record time, mind you).

What is it about this goody that sends kids and adults alike running toward the dessert buffet? Is it because it creates a feeling of nostalgia? Is it because of our secret adoration for Snap, Crackle and Pop? Or, is it because of the sweet, sticky, gooey concoction that holds the little puffed rice together? Whatever the reason (and I'm pretty sure it is a combination of all the above) they don't last very long around my house.

These treats are very simple to make and not too time consuming. I've used different cereal too, Cocoa Krispies®, Cocoa Puffs®, Fruit Loops®, Cap'n Crunch®...the list goes on... This recipe trends a little off of the original-they are a little bit more buttery and gooey!
Melissa's Cereal Treats
yield: 16 squares
Print Me!

7 cups mini marshmallows
5 Tablespoons Butter
1/2 t. salt
6 cups of puffed rice cereal (or any other crunch, puffed cereal)

1. Coat an 8x8-baking pan with nonstick spray. Line with a sheet of waxed paper, allowing for an overhang to allow you to lift the cereal treats out of the pan. Spray with nonstick spray.
2. Cook the marshmallows, butter and salt over medium-low heat, stirring frequently until smooth.
3. Remove from heat and stir cereal into the marshmallow mixture using a heat resistant, rubber spatula; mix thoroughly and fold the mixture bringing up marshmallows from the bottom of the pan.
4. Spoon in mixture. Coat hands with nonstick spray and press mixture firmly into the pan. Press into the corners of the pan and the top to smooth. Allow to cool.
5. Remove from pan by lifting the overhanging waxed paper ends. Cut into cubes.

Outside-In Cheddar Sliders

Outside-In Cheddar Sliders on Mini Buns

Summer is finally coming to a close (you can thank me for stating the obvious later).  Teachers are back in their classrooms prepping for the upcoming year and parents are roaming the grocery aisles with school supply lists in hand.

As a kid I hated this time of year.  Whether it was the end of summer or the angst of beginning a new school year, I could have done without mid to late August.  And still I find myself not really being a fan of this time of year, though it is only because of the heat.  It is just too darn hot!

Like my new Weber kettle grill??? Bought it half price and already assembled (score!)

And speaking of hot...how about some girl on grill action (sorry for the pun.)  B4tB is getting a little meaty this month with these tiny burgers.  They are so cute and pretty darn good-and this is coming from someone who doesn't really eat beef.  Yes, I am from Texas and am not crazy about beef...I am an anomaly!

My accompaniments of choice: mustard, pickles and oven dried tomato-oh yeah!

Outside-In Cheddar Sliders on Mini Buns
Bon Appétit, July 2009
Yield: Makes 8

Ingredients
1 1/2 pounds ground chuck (20% fat)
4 1-inch cubes sharp cheddar cheese, each halved
Salt & Pepper
8 soft dinner rolls, split

1. Divide meat into 8 equal pieces (approx. 3oz. ea) Shape into balls.
2. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 21/2- to 3-inch-diameter patty. Repeat to form 7 more patties.
3. Sprinkle both sides of patties with salt and pepper.
4. Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium.
5. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes. Serve with your favorite burger accompaniments.
Print Me!

Lessons From The Playground-Strawberry White Chocolate Shortcake Cookies

My son is fanatical about the playground. We are very fortunate to live in a neighborhood with three parks and try to visit one of them each day. As a new mom, it seems like I've learned a lot from the playground myself, much like a kid does I suppose. This is what I've learned:

• If your child falls in love with the swing, be prepared to stand there and push until your arm falls off.
• Keep an eye on those miniature geologists-because some of those "rocks" end up being dog poo.
• If you hear the names "Chet" and "Greyson" turn around and walk away because your kid will get beat up if you stick around.
• Don't become offended if the playgroup moms blatantly ignore you-even if you are the only non-playgroup mom at the park. Apparently the playground can be cruel to adults too!***believe me I wasn't hurt, just thought it was rude and weird.
• Always have on hand: first-aid kit, beverage, snack, diaper, wipes, chalk, bucket and shovel! Especially if your kid is wild, has found his new pooping spot under the slide or borrows unsuspecting kid's park toys...
  

Maybe I should bring these cookies to the park...I wonder if those moms would ignore me then...or forgive my child for taking their kid's toys?

Strawberry White Chocolate Shortcake Cookies
slightly adapted from MS Living Magazine; June 2009

yield: 3 dozen

1 1/2 c. strawberries, cut in 1/4 in. dice
1/2 c. + 1 Tbsp.s sugar
1 tsp. lime juice (can use lemon)
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
6 oz. white chocolate chips
Sanding sugar

1. Preheat oven to 375 F.
2. Toss strawberries, 2 T. sugar and lime juice in a bowl to combine
3. Whisk flour, baking powder, remaining 7 T. sugar and salt to combine. Cut in the cold butter (much like making pastry (pie) dough) using a pastry cutter or hands until mixture resembles coarse crumbs.
4. Stir in cream until dough starts to come together. Stir in Strawberry mixture. Stir in Chocolate Chips until all is combined.
5. Drop onto parchment covered baking sheets. Sprinkle with sugar and bake for 20-25 minutes. Transfer to a wire rack and cool.

Notes: Because of the fresh strawberries these cookies don't have a very long shelf time. Maybe 1 day in an airtight container. They are so good the day they are made.

Print Me!

The 'Burbs & Blueberry Cream Cheese Pound Cake

Do you remember The 'Burbs?  Tom Hanks plays a stressed out suburbanite trying to enjoy his vacation but is lured by two neighbor's conspiracy theory that his new neighbors are creepy, in a cult or even murderers.  My sister and I loved that movie.  You could hear us blurt out, "It came with the frame!" and "pizza dude," at any random moment in the late 80's, early 90's.

A few weeks ago I had a flashback to one particular scene from the movie.  All the homeowners were enjoying the warmth of the sun, watering their perfect emerald green lawns, tending to their gardens, shooting hoops, painting their house and then the garage door opened...everyone on the block immediately stopped what they were doing as the Klopecks passed by in their rickety car.

That is exactly what happened when my neighbor opened her garage, pulled out of the driveway and drove on by.  We were just missing the eerie, suspenseful background music, but the two scenes were identical.

We have lived in our cozy little suburban neighborhood for over a year now and have seen our neighbor maybe five times.  Blinds and curtains are usually drawn the moment she hears my son and I walk out the door.  She has a lawn service tend to her yard and will make the block in her car just to get the mail which is only a few feet from her front steps.

Quite often her sun stroked potted plants will be replaced by vibrant, fresh and healthy flowers overnight.  When does she do it?  We have joked that she does it in the middle of the night, and guess what...she does.  My husband leaves the house at 5am for marathon training and found her tending to her sprinkler system with flashlight in tow.  So strange.

Agoraphobia would explain it...but we believe she has a 9-5 job.  We've also speculated that she is in the witness protection system or hiding from someone.  And of course, The 'Burbs cross our minds every once in a while.

She even missed out on this scrumptious pound cake.  It was so delicious my husband and I couldn't stop eating it, so out of the house it went.  Where to, you ask...our neighbors, on the other side of us.

Know Thy Neighbor Blueberry Cream Cheese Pound Cake
slightly adapted by Central Market Cooks
Serves 16

3 cups flour
2 cups blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
8 ounces (1 cup) lemon yogurt
2 teaspoons vanilla

Lemon Glaze
1 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon hot water

1. Toss 2 tablespoons of the flour with the blueberries in a small bowl to coat evenly. Mix the remaining flour with the baking powder and baking soda.
2. Cream the butter, cream cheese and sugar in a mixing bowl, beating at medium speed until light and fluffy.
3. Beat in eggs and egg white one at a time, mixing well after each addition. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture and mixing well after each addition. Fold in blueberries and vanilla.
4. Spoon into a 10-inch tube pan coated with nonstick cooking spray. Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 1 hour. Remove to a cake plate.
5. For glaze, combine the confectioners’ sugar, lemon juice and hot water in a small bowl and mix until smooth. Drizzle over the warm cake. Cut the cake with a serrated knife to serve.
Print Me!

Mixed Greens with Blueberries and Lime Vinaigrette

This post only seems to be fitting in every way possibly at the moment.  For one, July is National Blueberry Month-so lets honor our favorite, tiny, plump, blue friend.  Did you know blueberries are grown in 35 states in the US, and the United States produces over 90% of all of the blueberries in the world.  Just wanted to share a little factoid with you.

Secondly, and on a more personal note, I have grown tired of my weight and have finally decided to do something about it.  For months P90X has been staring me in the face and I finally decided to pop it into the DVR.  Oh. My. Word.  It is tough, but I actually enjoy it quite a bit.  You tend to be so busy during the workout that you don't get bored (I used to suffer from gym-boredom) and time flies by quickly.

And as always, with exercise comes a healthier diet.  I used to have a strict regimen before BabyBoy came along and once he reached toddlerhood I found myself snacking...a lot.  Not to mention the sweet tooth (obviously, I have a blog dedicated to homey baked goods).  But don't worry-I'll still be baking...I'll just be sending my sweet treats to the hubby's work!

OK time to talk salad!  This was such a palate pleasing salad.  The vinaigrette was tart and tangy with a delicate, mild note from the shallot.  The blueberries give a burst of sweetness that lends a pleasant surprise.  All in all, the flavors marry very nicely.

Mixed Greens with Blueberries and Lime Vinaigrette
recipe from Central Market, adapted from 12 Best Food Cookbook
4 cups, organic baby spring mix
¼ cup mint leaves, stacked and cut crosswise into thin strips
Juice of ½ lime
2 tsp. balsamic vinegar
1 tsp. shallot, chopped
½ tsp. salt
1 Tbsp extra-virgin olive oil
Fresh ground black pepper, to taste
½ cup blueberries

1. Place spring mix and mint in large mixing bowl.
2. To make the dressing, combine lime juice, vinegar, shallot and salt in a small bowl. Whisk in olive oil and season with pepper.
3. Pour the dressing over the greens, and toss to coat lightly. Sprinkle blueberries over the greens.
PRINT ME

Road Trippin'-Almond & Peanut Butter Granola Bars

Sometimes drifting off the beaten path will lead you to this...

Every summer my family would load our car, hitch up the pop-up and hit the road. It was a very long haul from our southeast Texas home to the mountainous destination of Colorado. We would leave our home in the wee hours of the morning and drive all day (usually having to turn back, it seemed something was always forgotten.)

Road Trip 2007 Coulter Bay, Wyoming

Our first stop was a campground just on the edge of the panhandle (that's right, we'd still be in Texas after a days worth of driving.) My sister and I would play Barbies, Eye-Spy, sing songs, and sleep (alot). We'd signal truck drivers to honk their horn and my sister would usually be the comedian and make faces at passersby or stick fishing worms up her nose to see if anyone would notice. Needless to say, we knew how to make the most of a cramped backseat.

My mom always packed snacks for us to eat, which was special because we were NEVER allowed to eat in he car. Looking back it seemed that she chose very carefully what was given to us, being that none would stain the upholstery of the seats. At most she'd have to vacuum out crumbs.

Making friends while fly fishing

The next day, we flatlanders were awestruck by how the majestic Rockies would greet us. It was such an exciting moment for my sister and I. We would set up camp along the Taylor River, near Almont, Colorado, and camp, hike, fish, drive the back roads, have "fire parties" (campfires), and roam the campgrounds like we owned the joint.

Our road trips made for a great summer and wonderful memories. I am anxious to start the tradition with my husband and son.

What is your favorite road trip memory?

Chewy Almond-Peanut Butter Granola Bars

Chewy Almond-Peanut Butter Granola Bars
Makes 12 bars

½ c. old-fashioned oats
½ c. dried cranberries
½ c. sliced almonds
¼ c. all natural peanut butter
¼ c. all natural almond butter
½ c. brown sugar
½ t. cinnamon
3 T. vegetable or canola oil
1 T. water
¼ t. salt
1 egg white

1. Preheat oven to 300 degrees, line an 8 x 8 baking pan with two strips of parchment paper, allowing a 2 inch over hang for all sides.
2. In a large bowl combine oats, cranberries and almonds
3. Over low heat, combine almond and peanut butters, brown sugar, oil, salt, water and cinnamon in a small saucepan until sugar dissolves. Remove from heat and allow to cool for a few minutes.
4. Whisk egg white into the cooled peanut butter mixture until combined.
5. Fold peanut butter mixture into oats mixture and combine until moistened.
6. Pour into prepared pan, spreading and smoothing mixture evenly
7. Bake for 30-35 minutes, cool for 10 minutes in pan. Remove from pan and cool completely. Cut into 12 bars
PRINT ME