Summer Squash Saute

Zucchini season!
This recipe comes from June Bon Appetit Magazine and I have already made it twice.  Always looking for new ideas for Zucchini this one is easy, quick and delicious!  I just cut the Zucchini into matchstick size pieces, it is so easy to cut it isn't worth cleaning a mandoline to me.





Summer Squash Saute

Ingredients:

2lbs zucchini cut into matchstick size pieces or julienned

1 tsp kosher salt
1/4 c sliced almonds
2 T olive oil
2 garlic cloves minced (I grate it on a micro plane)
1/4 tsp crushed red pepper (adjust if you like more or less spice)
1/4 c finely grated fresh Parmesan
black pepper to taste

Directions:

Place squash in colander, sprinkle with salt and allow to sit about 10 min to remove liquid.  Squeeze out squash with paper towel till dry.

Meanwhile toast almonds in dry frying pan tossing a few times just till browned.  Transfer to plate and set aside.

Heat oil in same skillet over medium heat add garlic & red pepper cook till fragrant about 2 min.  toss in zucchini and saute till crisp don't overcook you want them to have a bit of texture...about 5 min. (I increased the heat to get a quick sear like a stir fry dish)  Fold in Parmesan, salt & pepper to taste, add almonds and serve.

Zucchini in colander with salt to remove liquid, then
squeeze dry in paper towel.

toasted sliced almonds adds a nice crunch

Cinnabon type Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake
I wanted a quick coffee cake to make for someone so after a quick search on Pinterest decided to try this one pinned from Six Sisters' Stuff blog.  They found through a friends cookbook.  Their blog is filled with recipes & projects, check it out for lots of ideas.  I had wanted to take the cake to someone but a little communication error left me home alone with a full cake so I sent it to my husbands office and it was such a hit they have asked for the recipe.  Well I hadn't taken any photos and really wanted to make a couple changes so I made it again.  The office had a surprise again to have with their morning coffee.  My changes from their recipe were just a few, I used bread flour which gave it a firmer texture, 3 eggs, and the streusel that gets swirled in I cut the butter in half.  These changes were made because the first cake was very soggy, I had to bake it longer and while cooked very gooey.   The glaze on top I cut in half which was plenty using a 13 x 9 pan.  I don't remember having Cinnabon while shopping but it always makes the mall smell amazing.
This goes together so quick and easy---try it.

Cinnabon Cinnamon Roll Cake
(with my variations)
Ingredients:

3 c bread flour  (you can use all purpose but I preferred the bread flour for this)
1/4 tsp salt
1 c sugar
4 tsp baking powder
1 1/2 c milk
3 eggs
2 tsp vanilla
4 T melted butter

Streusel Ingredients:

1 stick softened butter
1 c brown sugar
1 T cinnamon
nuts (optional)

Glaze Ingredients:

1 c powdered sugar
2-3 T milk (to desired consistency)
1 tsp vanilla

Directions:
Preheat oven to 350° & greased 13 x 9 pan.

In a large mixing bowl mix first seven ingredients till combined well.  Slowly stir in 4 T melted butter until mixed.  Spread cake batter into prepared pan.  In small bowl with fork blend streusel ingredients, nuts are optional I spread them over the top of the cake so that half of the cake could be no nuts.  Drop spoonfuls of streusel onto cake and swirl around with knife.  Bake for 25-30 minutes or till toothpick comes out nearly clean.

In a small bowl while cake bakes whisk glaze mixture till blended, drizzle all over top of warm cake.  Great eaten hot from oven, or rewarmed.

dollop struesel

swirl

topped with nuts on half

glaze will run to edge and down sides

Hot Malasadas

Beignets-Fastnachts-Hot Malasadas-Paczkis-King Cake-Tortelli di Carnevale-Pancakes

Hot Malasadas

Depending where you live or your cultural background one of these is probably familiar to you. Fastnacht means "eve of the fast", all of these goodies are a type of fried pastry as you would expect.  Originally it was to use up the sugar, fat, flour the things you wouldn't be needing during the Lenten season.

When we planned our trip for New Orleans we thought we were a week early for Mardi Gras celebrations but since they were hosting the Super bowl they moved the first week of partying back a week.  Lucky for us we got to enjoy the parades with lots of revelry.  The music, food, people, weather it was all great and a nice break from these cold cold days up north.  So when we got back we were ready to watch a super bowl we previously  weren't that into, and more than ready to enjoy Fat Tuesday.  I made these Scallop Po Boys which are always a hit around here and then remembered something I learned to make in Home Ec class back in the mid 70's---Hot Malasadas.  I was living in Hawaii at the time (Air Force Dad made me an Air Force brat----wow googled where that comes from and can't believe I hadn't known).  It comes from the British and the United States adopted it over 200 years ago, it is an acronym for British Regiment Attached Traveler----BRAT.  Yes you learn something new everyday.  Also in searching for that I find out we are a "subculture", like other brats it was the only way of life I knew so didn't think much of it till you raise your own kids and look back.

The Malasadas became popular in Hawaii in 1952 when decendents of early Portuguese immigrants started making them at their bakery Leonard's Bakery still going strong and still family owned.

On to the recipe........this is a quick super simple version but amazingly comes out great.  They must be eaten when you make them so have a crowd around or reduce this recipe they'll still come out fine & the measurements don't need to be exact.

Hot Malasadas

about 6-8 slices White bread (yes it must be white bread)
1 1/2 c Bisquick (hadn't used this in years glad they still make it)
1 t baking powder
1 T sugar
1 egg
3/4 c milk

canola oil for frying
1 c sugar

Combine the Bisquick, powder, 1 T sugar, egg, and milk in a bowl and whisk together with a fork till blended well about pancake consistency.  Trim crusts off white bread and cut each slice into 4 pieces, squares would be traditional.  Using a large shallow frying pan heat oil and prepare a plate with paper towels for draining Malasadas.  Dip bread into batter and place into hot oil, oil must be hot or they will absorb to much oil.  They will fry on one side then carefully flip them and fry the other side, this all happens very quickly.  Remove from oil drain about 1-2 minutes then toss into sugar just to coat.  Some people like a cinnamon sugar mixture on them.  Eat while still warm with a coffee.  You will probably only want one or two they are rich.

The Mississippi River as we flew into New Orleans.

He never looked just kept tossing the dough into the fryer.

Cafe Du Monde

The overload the powdered sugar, the Chikory
coffee was so good.

Lemon Brownies

This is one of the most intense lemon desserts I have ever tried.  If you love lemon don't make these if you are home alone you won't be able to stop eating them till they are gone.  They are so quick and easy.

* After making this again I felt it was to flat in fact wonder if somewhere along the line something was omitted so I added 1/4 tsp baking soda to get a little more cake texture and a thicker brownie it didn't add a lot of height but still maintained that intense lemon flavor.

Lemon Brownies

Ingredients:

3/4 c all purpose flour
3/4 c sugar
1/4 tsp salt
1/2 c unsalted butter, softened
2 large eggs
2 T lemon zest
2 T lemon juice
* 1/4 tsp baking soda

Glaze:
1 c powdered sugar
4 T lemon juice
8 tsp lemon zest


Preheat oven to 350°F butter and flour 8 x 8 pan ( I used 9 in round cake pan)

Zest and juice lemons.

In mixer bowl mix flour, sugar, salt and butter till combined.  *(baking soda added here if using)

Whisk eggs, lemon juice & zest add to mixer bowl beat till smooth & creamy about 2 minutes.

Pour into baking dish bake 23- 25 minutes or till edges begin to brown or toothpick comes out clean.  Do not over bake.

Spread into pan.

When brownies are cooled completely whisk the glaze ingredients together and spread over brownies let set.  Glaze will not harden.  Cut and serve.

Zucchini Bread

 This is a combination of two recipes.  I was searching for a general Zucchini Bread recipe when I came across two that had great reviews so I took what I liked from each and came up with this.  It was so good I immediately made another batch and went for more zucchini to make even more.  Next summer when zucchini is at the peak I will be making and freezing lots of loaves!  I have some people that don't like nuts so I usually make a loaf of with & without either way it is  so good.  I originally made it with all white flour but have since added one of the cups as whole wheat slightly different texture of course but still good.  It also mixes up so quick.  After a day of cookie baking I put it in the oven to bake while I cleaned up.




Zucchini Bread

Ingredients:

3 c all purpose flour   (I have mixed 1 c whole wheat 2 c white)
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3 tsp cinnamon
3 eggs
1 c canola oil
3/4 c white sugar
3/4 c brown sugar
3 tsp vanilla
1/4 tsp almond extract
2 c zucchini grated
1 c walnuts (optional)

Directions:

preheat 325°  grease and flour 2 loaf pans

Beat eggs, oil, vanilla, almond extract,  and sugars together.

Mix dry ingredients and add to wet ingredients, mix well.

Stir in Zucchini & nuts.

Divide between two prepared pans.

Bake 40-60 min or till tester comes out clean.

Cool for 20 min before removing from pans.

Freezes well.

Light, moist recipe.

Wrap tightly in aluminum foil then
plastic ziploc bag to freeze.

Great for gift giving.

Added a special candy bar & bow.

Pumpkin Oatmeal Muffins

                         Pumpkin Oatmeal Muffins

Fall is here in full swing, we had our first heavy frost this morning---scrape the car window kind.  I brought in the houseplants yesterday after soaking & cleaning them now on to fall recipes.  Anything pumpkin goes at this house, I can't make enough recipes using it.  These muffins didn't last long but so easy to make & you can throw it together quickly.  They are good for a quick breakfast, serve with soups, or use for dessert and they freeze well if yours make it to the freezer.

Makes 24 muffins

Ingredients:

1 1/2  c whole wheat flour

1 1/2 c all purpose flour

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

2 tsp pumpkin pie spice

2 c old fashioned oats

2/3 c brown sugar

1 c sugar

2 eggs

1 15oz canned pumpkin

1 1/2 c milk

2/3 c oil (I use canola, veg will work as well)

pecans & chocolate chips

optional topping: 

1/4 flour

4 T butter

1/4 c brown sugar

1/4 chopped nuts

Directions:

Line muffin tin with papers, I also lightly spray them.

Place eggs, pumpkin, milk, oil into bowl and mix.

Add all dry ingredients and mix thoroughly but don't over mix.

I usually make 1/2 a batch then mix in the chocolate chips and nuts, depending on who is  here.  You could also mix in dried fruits or other nuts as you like.

Place an ice cream scoop size of batter into each cup, I like it 3/4 full.

If using the topping mix ingredients till crumbly and top muffins before baking.

Bake @ 400° for 15 min.

Summer Corn Chowder

September 3rd!  What a busy few months this has been, the first thing neglected is this blog (guess that is better than the family, the house, tennis, shower plans, wedding plans, etc).  I have tons of papers with recipes from all sorts of places, I have tried many of them, photographed them all and they have remained piled.  I have had requests for recipes and I will get to them all eventually.  Slowly they'll get  entered but as fall fast approaches some may wait a bit as the fall foods are looking good.  I love to prolong summer but as the pumpkins, squash, apples, mums, gourds start appearing I cave into the fall routine.

This recipe came from an abundance of corn my husband brought home from a house call, yes he still makes house calls.  Black bag in hand he sees those that can't get to the office, it has led to years of great stories and lots of wonderful homemade items.  Even as some patients pass on the family will bring in things that the person has designated must be given to Doc.  These stories and loyalties make the job so rewarding and get him through the long stressful days.  So with the abundance of amazing homegrown corn after a couple steamings of corn on the cob, I made a chowder.  This is a pretty basic recipe and not much different than this Crab Corn Chowder . Basil instead of Old Bay, addition of some wine which added a nice taste although would probably be camouflaged with the Old Bay.  Oh by the way the tomato for the garnish was from the same garden.

Summer Corn Chowder

4 slices of bacon
1 large onion, chopped
2 stalks celery, diced
2 carrots, diced
1 c white wine
4 med potatoes
2 c chicken stock
6 ears of corn, removed from husk
2 c 1/2 & 1/2
fresh or dried basil to taste
chopped tomato, for garnish
salt & pepper

Saute onion, celery, carrots in either oil or bacon fat till onions just start to brown, a little caramelization adds a nice flavor.  De glaze with one cup of wine and let reduce by half.  Add potatoes, chicken stock, and enough water to cover the potatoes.  Bring this to a boil, then turn heat down and allow to simmer.  When potatoes are tender add corn, cook 2 more minutes.  Turn off heat add 1/2 & 1/2, season to taste.  Serve with some of  the crumbled bacon on top and diced tomato for an extra summer kick.

If you like more bacon flavor you can saute in the pan with leftover bacon drippings, I prefer to bake my bacon on a rack over a cookie sheet in the oven.  I then to 2 T of the drippings to use along with a bit of canola just personal preference either way is fine.  I also steamed the corn ahead of time for easier removal from the husk but it isn't necessary.

This gadget works great, also available in stores.

Nothing better than a coated cast iron pot!