Playing Catch Up, Again! (also ARF Tuesday submission)
Well, once again it is time to play catch up! Things seem to get so busy around here in the summer with the gardening and all. Work has slowed down for the time being although my work schedule will be changing after this next week. I will hopefully have more time to get to the many things on my "To Do" list that have been neglected lately.
Saturday I visited our Farmer's Market for the first time this year. Came home with some sweet corn, cukes, zucchini, beets, radishes, peaches, Swiss Chard, candy onions, and garlic. I do so love all the wonderful fresh produce available at the market! One Saturday per month they also have cooking demos done by local students and chefs. Not this last week unfortunately.
Thankfully, I have been spending some more time cooking lately. Puttering in my kitchen is the best therapy I have to relieve the stress of everyday life. Last week I made some Chicken Salad that I adapted from a recipe by my sister Sandra. It was eaten up in no time by Chris and Zac for lunches. The seasoning used is Morton Nature's Seasoning.
The salad has a great flavor with this seasoning blend used.
Saturday I decided to try a new recipe I saw in the latest issue of Bon Appetit Magazine. Cheesy Zucchini and Red Onion Flatbread was well received by the meat eaters in the house as well. I thought it was fresh tasting and just right with a salad on a hot summer evening. This has also been tried and reviewed by some of the members of the Cooking Light Bulletin Board with good results. This will be my submission to ARF over at Sweetnick's. Check it out tomorrow evening for more veggie delights!
Sunday was grill out day and I tried a new recipe for Baby Back Ribs that I have had my eye on for quite some time. Fall off the Bone Baby Back Ribs are from Fresh Everyday by Sara Foster. You may remember when I made several dishes from her other cookbook, The Foster's Market Cookbook. These were very good and with the slow roasting in the oven before grilling, they did fall off the bone. I used a bottled barbecue sauce but there is one in the book I may try next time. My DH raved about these and he is a rib aficionado! I served these with grilled corn on the cob, sauteed Swiss Chard, and marinated cucumbers and onions.
I decided to make a dessert and use some of the peaches I bought at the market. Easy Peach Cobbler is a recipe from the August 2004 issue of Gourmet Magazine. The accompanying story is about novelist Dori Sanders and her family farm in South Carolina. If you can find a copy of the issue, the story is a very interesting read. The cobbler recipe lives up to its name "Easy." Simply layer butter, batter, and slightly cooked peaches in a baking dish without stirring and pop it in the oven. It comes out with a nice golden crust. Serve it warm with some vanilla ice cream and it is a real treat in the summer.
Saturday I visited our Farmer's Market for the first time this year. Came home with some sweet corn, cukes, zucchini, beets, radishes, peaches, Swiss Chard, candy onions, and garlic. I do so love all the wonderful fresh produce available at the market! One Saturday per month they also have cooking demos done by local students and chefs. Not this last week unfortunately.
Thankfully, I have been spending some more time cooking lately. Puttering in my kitchen is the best therapy I have to relieve the stress of everyday life. Last week I made some Chicken Salad that I adapted from a recipe by my sister Sandra. It was eaten up in no time by Chris and Zac for lunches. The seasoning used is Morton Nature's Seasoning.
The salad has a great flavor with this seasoning blend used.
Saturday I decided to try a new recipe I saw in the latest issue of Bon Appetit Magazine. Cheesy Zucchini and Red Onion Flatbread was well received by the meat eaters in the house as well. I thought it was fresh tasting and just right with a salad on a hot summer evening. This has also been tried and reviewed by some of the members of the Cooking Light Bulletin Board with good results. This will be my submission to ARF over at Sweetnick's. Check it out tomorrow evening for more veggie delights!
Sunday was grill out day and I tried a new recipe for Baby Back Ribs that I have had my eye on for quite some time. Fall off the Bone Baby Back Ribs are from Fresh Everyday by Sara Foster. You may remember when I made several dishes from her other cookbook, The Foster's Market Cookbook. These were very good and with the slow roasting in the oven before grilling, they did fall off the bone. I used a bottled barbecue sauce but there is one in the book I may try next time. My DH raved about these and he is a rib aficionado! I served these with grilled corn on the cob, sauteed Swiss Chard, and marinated cucumbers and onions.
I decided to make a dessert and use some of the peaches I bought at the market. Easy Peach Cobbler is a recipe from the August 2004 issue of Gourmet Magazine. The accompanying story is about novelist Dori Sanders and her family farm in South Carolina. If you can find a copy of the issue, the story is a very interesting read. The cobbler recipe lives up to its name "Easy." Simply layer butter, batter, and slightly cooked peaches in a baking dish without stirring and pop it in the oven. It comes out with a nice golden crust. Serve it warm with some vanilla ice cream and it is a real treat in the summer.
posted by Patti @ Monday, July 17, 2006
3 Comments:
At 7/18/2006 11:01:00 PM,
Unknown said…
I love using Nature's Seasoning. It is one of my favorites. Zucchini is great too. That looks great!
At 7/22/2006 09:17:00 PM,
Cyndi said…
I grew up eating this peach cobbler, plus one just like it using canned tart cherries instead of peaches. Just macerate the cherries (without draining) in about 1/3 cup of sugar first. All these recipes look fabulous and mouth-watering!
At 7/24/2006 01:37:00 PM,
Patti said…
Claire, Nature's Seasoning is one of my favorites also!
Cyndi, My crust on the cobbler turned out a little flat. I think my baking powder may need repalced even though it is fairly new. I may try your cherry version next, Thanks!
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