Tuna Casserole Pasta Salad
September 13, 2015
Margaux says…
I know, I know…why am I posting about something boring like tuna pasta salad? Where’s the cake? Cookies? Cupcakes? It’s end of summer harvest…where are the tomatoes? Zucchini? Sweet corn? Well, sometimes I have nothing in the pantry but a couple of cans of tuna, some pasta, some frozen peas and some parsley. When I desperately need to go grocery shopping, it’s likely that I have those things. So I make this tuna pasta salad, a recipe from the Cook’s Illustrated 30-minute suppers magazine that I’ve vowed to post all of my favorite recipes from.
And this is not your normal tuna pasta salad. It’s not mayonnaise-y or sweet. It has great flavor and a little bit of a bite from the lemon, garlic and Dijon mustard. I like to serve it on a bed of arugula, and if I have them on hand, with a handful of cherry tomatoes thrown in, too. The original recipe calls for toasted breadcrumbs on top, which I don’t love the texture of, but I’ll include the steps to that for those of you who would like it!
Tuna Casserole Pasta Salad
adapted from 30-Minute Suppers from America’s Test Kitchen, Fall 2010 edition
2 slices high-quality white sandwich bread, torn into pieces (optional)
1/2 cup olive oil (plus 1 tbsp if doing bread crumbs)
3 tbsp juice from one lemon
2 tsp Dijon mustard
1 garlic clove, minced
1 tsp Worcestershire sauce
2 (6-oz) cans tuna packed in water, drained and flaked into large chunks (I like the “chunk light” tuna)
1 pound small shells
2 cups frozen peas
1/2 cup chopped parsley
1. Bring 4 quarts water to a boil in a large pot. If doing bread crumbs, pulse bread in food processor until coarsely ground, about 6 pulses. Heat 1 tbsp oil in large skillet over medium heat. Add bread crumbs and 1/2 tsp salt and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl.
2. Whisk lemon juice, mustard, garlic, Worcestershire, 3/4 tsp salt, and 1/4 tsp pepper together in large bowl. Slowly whisk in remaining oil. Gently toss tuna with 1/4 cup dressing in separate bowl.
3. Meanwhile, add shells and 1 tbsp salt to boiling water and cook until almost al dente. Add peas to pot and cook additional 1 minute. Drain pasta and peas and rinse with cold water. Add pasta, peas and parsley to bowl with remaining dressing and toss to coat. Gently fold in tuna and season with salt and pepper. Serve, topping each portion with bread crumbs.
Serve over a bed of arugula, or by itself with a green salad on the side.
Easy Multigrain Sandwich Bread
May 21, 2015
Margaux says…
Yesterday was a total flop in the kitchen. I started out making this bread, got to step two and couldn’t find the honey ANYWHERE. I asked my 2-year-old daughter, who is notorious for hiding things, where she put it. “Ummmmmmm….in there,” she said uncertainly, and halfheartedly pointed towards the living room. My multigrain cereal was quickly cooling, soon going to drop below the 100 degree mark, and I frantically searched the house, to no avail. I gave up, and scrapped the now very cool cereal, and made granola. (Which turned out great, so I suppose the day wasn’t a total failure. And while I was at my hair appointment, which was also a success, my husband found the honey where Stella squirreled it away in a shopping bag in the kitchen. Sigh.)
Homemade pasta was on the menu for that night, which I got started on immediately after my haircut. I’d made it only once before, but it was pretty easy and seamless, so I thought it would be no problem to make starting at 3:30 pm. Ha. I mistakenly used a different recipe, and after 2 hours of work had to throw out the whole thing. Of course, I cried. And the kids, bored with TV and with me being in the kitchen, started going bonkers. I turned just in time to see my daughter playing in the bowl of flours that I was saving for the bread I wanted to start on again the next day. When my husband came home from work, I was at my wits end, and said I was never going in the kitchen again. Ok, end of rant.
Here I am, the next day, making the bread. I can say it’s because I’m saving us money, but that would only be part of the truth (good bread is expensive!). But it’s mostly because it’s been a month since I made this last, and I have been dreaming about it. I don’t think I can eat another supermarket loaf again, at least not for awhile. This bread is amazing. It takes my family about 4 days to walk through two loaves. I wouldn’t say it’s SUPER easy to make, but so worth it. This winter, when we didn’t have much to do but sit around and read and play games and make food, I kept us stocked with this bread. So, here I am, back in the kitchen, making this bread, while my crazy daughter is doing who-knows-what. This time I will at least make sure I have the honey, and that she keeps her hands out of the flour.
Easy Multigrain Sandwich Bread
adapted from Cook’s Illustrated (of course)
Tools you will need in order to make this:
-Stand mixer with dough hook attachment
-Two 9×5″ loaf pans (I have made this with 8×4″ pans, and it turned out okay, but I would recommend the bigger size)
-Kitchen thermometer (preferably instant-read)
Tools that really really come in handy when making this:
-Water sprayer/spritzer bottle
-Bench scraper (like this one)
-Kitchen scale (I like this one because it comes in a rainbow of colors, and it slides nicely in with my cookbooks on the shelf because it’s nice and flat.)
A note on ingredients: You will need to get a 7-grain hot cereal mix, like the ones from Bob’s Red Mill and Arrowhead Mills. You will find it in the cereal aisle, with the hot cereals, but I’ve found that it’s not in all grocery stores. I have bought it on Amazon a few times; it’s a good idea if you’re going to use it often because it’s a bigger package. It’s also really delicious as actual breakfast cereal. 🙂
6 1/4 ounces (1 1/4 cups) 7-grain hot cereal mix
20 ounces (2 1/2 cups) boiling water
15 ounces (3 cups) unbleached all-purpose flour (plus extra for dusting work surface)
7 1/2 ounces (1 1/2 cups) whole wheat flour
4 tbsp honey *(see below for vegan option)
4 tbsp unsalted butter, *(see below for vegan option)
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted pumpkin or sunflower seeds (I do half and half if I have both)
1/2 cup old-fashioned rolled oats
1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.**
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead dough for 5 more minutes on low (on my Kitchenmaid, it’s speed level 2). Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.***
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9×5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pant into 12×9-inch rectangle ****(see note below); cut dough in half crosswise with knife or bench scraper. With short side facing you, starting at farthest end, roll one dough piece into a log. Pinch seam together gently. Spritz with water all over, then roll in the oats so that they completely cover the loaf. Drop loaf into prepared pan, then repeat process for second loaf. Cover loaves lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes (in the winter, when my kitchen is chilly, I rise the loaves on my stovetop while the oven is preheating). Dough should barely spring back when poked with your knuckle when it is ready to go in the oven. Bake until internal temperature registers 200 degrees on an instant-read thermometer, 35-40 minutes. (I start checking at 30 minutes). Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
Notes:
This bread is called easy, and it is. The 7-grain cereal replaces a whole bunch of different flours, so the ingredient list is pretty minimal for a multigrain bread. I’ve never been much of a bread-baker; baking with yeast seemed daunting to me. This was one of the first bread recipes I ever tried, and it turned out great the first time! However, it is time consuming. It takes almost 4 hours to make this, from start to finish, including resting and rising times. The nice part is that you can get the hot cereal mix going, and get all your other ingredients ready while it’s cooling. But for me, the rest and rise times just aren’t quite long enough for me to go anywhere, so it has to be made on a day that I’ll be sticking around the house.
*Vegan options: For the butter, you can probably substitute Earth Balance, but my trusted vegan source says that what’s way way better is making your own vegan butter from scratch. She uses this recipe. For the honey, my source recommends “Honee”, which is a vegan honey substitute made from apples and lemon. Agave syrup would probably be too sweet, and I think maple syrup is too strong of a flavor, although if you can’t find Honee and don’t want to order on Amazon, maple syrup is probably your best bet.
**Having a digital kitchen scale is so very helpful when baking. I just started doing this, and wish I would have started years ago! It’s a more accurate way to measure flour and other dry ingredients, and it is super fast and easy. I just put my bowl on the scale, hit “tare”, add the first ingredient, then hit “tare” again, and add the next ingredient. “Tare” clears the scale, so you are weighing just what you’re putting in after pushing it. I recommended a scale above, but you can find ones even cheaper on Amazon that get good reviews.
***An easy way to get your dough to the perfect 12×9″ size before making into loaves, spread your flour out on the counter, and then draw a 12×9″ rectangle in the flour with your finger. Then plop your dough in the middle of the rectangle and gently press it to the edges of the drawn rectangle. (See photos)
****Today while baking the bread, I ended up running out of time before it would be ready to go in the oven, so I tried slowing down the final rise process by putting the prepared loaves in the refrigerator. They ended up still really great, so if you are short on time for some reason, I recommend putting your prepared loaves in the fridge until you can bake them. I’m not sure exactly how long you can do this for…the recommended rise time for the loaves is 35-40 minutes at room temperature. I put them in the fridge right after preparing them, and took them out to bake about 3.5 hours later and they had doubled in size in the fridge. I let them get back to room temperature (set them on the stovetop while the oven preheated) before baking. I don’t think you could let them sit in the fridge for much longer than that since they doubled already in that amount of time…definitely not overnight. But this is a quick fix if you somehow run short on time and need to come back to it later!
Snickerdoodles
March 3, 2015
Margaux says..
It’s really difficult for me to get requests for foods or treats out of my husband, except for when it comes to cookies. He loves cookies. If I baked cookies once a week, he would be a happy man. And his taste is simple: chocolate chip is his favorite, and any other simple cookie like unfrosted sugar cookies, chocolate cookies, oatmeal cookies, and snickerdoodles.
Snickerdoodles remind me of my childhood…both my aunt and my grandma made them on a regular basis. The flavor is like cinnamon toast, all buttery and cinnamony, a perfect treat on a dreary winter day.
I love the texture of snickerdoodles…chewy in the center, slightly crispy on the edges. This recipe gives you that perfect texture. I’ve tried tons of different recipes for them, and sometimes they turn out a little too cakey, and sometimes a little too crispy. The Martha Stewart recipe is a winner. And they require very few ingredients, which most people have on hand, so they are the perfect spontaneous baking project!
Snickerdoodles
adapted from Martha Stewart’s Cookies
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup unsalted butter, room temperature
1 1/2 cups plus 2 tbsp sugar
2 large eggs
2 tsp ground cinnamon
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tbsp sugar in a small bowl. Shape dough into twenty 1 3/4-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.
Italian Chicken Casserole
February 28, 2015
Margaux says…
Back in the relaxing days of only having one small child, I used to watch a lot of daytime TV. My son would only nap for long stretches when he was laying on me…if I tried to lay him down in his own bed, on our bed, or on the couch, he would wake up within 10 minutes. And then would be crabby for the rest of the day. Luckily he was my first born, and got lots of snuggles on the couch, every day, for the first 2.5 years of his life. It got frustrating: dirty dishes would sit in the sink, phone calls would go unanswered, laundry would sit in the dryer, dinner would go un-prepped. I had no smartphone, so no emails, Facebook, or Words with Friends. So, I watched A LOT of television. And after I had marathoned Doctor Who, Firefly and Veronica Mars on Netflix (thank goodness we had Netflix), I turned to daytime TV. And a whole bunch of Food Network. And I’m actually glad for it, because I learned a bunch of really great cooking tips from Ina, and quick meal ideas from Rachel and Giada. This was one of them, and I make it on a pretty regular basis. I remember it was on an episode when Giada was cooking with a child, so it’s meant to be a good recipe for a kid to help with. Which is true, my son has helped me make it many times. It can be prepared in about 30 minutes. A great weeknight meal!
Italian Chicken Casserole
This makes enough for 4 people, in an 8×8″ glass baking dish. I like to double the recipe and bake in a 13×9″ dish so we have plenty of leftovers.
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Note: This can also be made with already cooked chicken. Just saute the onion and garlic on their own, and add the chicken to the bowl with everything and toss.
Oatmeal Coconut Chocolate Chip Cookies
November 21, 2014
Margaux says…
Oatmeal, coconut and chocolate chip really doesn’t adequately describe these cookies. It’s more like: Oatmeal Coconut Chocolate Chip Browned Butter Almond and Craisin Cookies. But that’s too hard to remember. These cookies are jam packed with yummy goodies, and I LOVE cookies with everything but the kitchen sink in them. These are exceptional, and I think it’s the coconut. So, if you’re like me, and love coconut and chocolate together, you should give these a try. My Aunt Cindy emailed me this recipe last spring, and I have made them several times.
The original recipe didn’t call for browned butter, but after making cookies with browned butter in them, I’m always willing to go the extra mile. It really enhances the flavor! These cookies have so much in them, that I don’t feel bad grabbing one for breakfast even. Protein, fiber, carbs, vitamin C…it has it all. Right? 😉
Oatmeal, Coconut and Chocolate Chip Cookies
Makes about 24 large cookies
Ingredients
2 sticks (1 cup) unsalted butter
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut (see note below)*
12 oz semisweet chocolate chips or chocolate chunks
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
1/2 cup chopped dried cranberries or raisins
Preheat oven to 375°F.
Brown the butter: In a large saucepan (preferably light in color so that you can see when the butter browns so that it doesn’t burn), melt one and a half sticks of the butter on high heat. When it’s just melted, start swirling the pan around on the burner, until you see the butter starting to brown on the bottom of the pan (it will appear as little brown bits on the bottom). Remove from the heat, and put the remaining half stick of butter in the pan and swirl around until completely melted. Set aside to allow to cool slightly.
Beat together butter and sugars in a bowl with an electric mixer at medium
speed (or beat by hand with a wire whisk). Add eggs and beat until just blended, about 30 seconds. Let sit for one minute, then beat for 30 more seconds. Then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended (or carefully stir in by hand with a wooden spoon). Stir in oats, coconut, chocolate, nuts and dried fruit.
Arrange 1/4-cup mounds of cookie dough about 3 inches apart on large cookie sheet lined with parchment paper (or greased) (about 8 cookies per sheet). Pat down cookie dough slightly so that it’s about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 12 to 15 minutes total (it should still look just slightly underdone in the center).
Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
Cook’s notes: I have made these without the browned butter step, also, and they are still great. Just use room temperature butter, and beat it on high speed with the sugars until light in color and texture. I have also used pecans instead of almonds, and left out the craisins altogether, although I like the tartness of the craisins paired with the sweetness of the chocolate.
My Aunt Cindy just reminded me that these also can be made subbing half the butter for coconut oil! It gives a more intense coconut flavor. If you still want the browned butter, just brown one stick of butter, and then swirl in the coconut oil once the butter is browned.
*note on coconut: I have used both unsweetened shredded and sweetened (the regular Baker’s shredded coconut found in the baking aisle). The unsweetened is preferable, but in a pinch you can use sweetened. It makes the cookies MUCH more sweet, and I feel like the coconut flavor is lost a little because of that. So maybe decrease the sugar a bit and use only a tablespoon or two of the granulated.
I love these warm, and highly recommend microwaving them for 20 seconds or so before eating them (or just eating them right off the pan!).
Roasted Tomato Salsa
September 10, 2014
Margaux says…
I don’t know why it took me so long to make salsa. I make so many other things from scratch, like salad dressing, hummus, granola, sometimes peanut or almond butter…why wouldn’t I make my own salsa, too? So this summer I’ve been making salsa as often as I make hummus, like, weekly! It’s so much better than store bought. I’m posting this recipe because it’s the easiest, quickest, and most fresh tasting for all your garden tomatoes you’re harvesting (and I’m pining after!).
The original recipe called for grilling the tomatoes, but I tried that once and found that it just dried them out too much, and the salsa ended up really thick. If you have exceptionally juicy romas, it might work better, and then you would get that nice fire-roasted charcoal flavor, but I recommend sticking to the oven method if not. I got the idea of broiling them in the oven from a Martha Stewart chili recipe that we also love. The oven method still chars them, and really brings out the flavor of the tomato (we also love oven roasted tomatoes around here…if you haven’t tried that yet, I highly recommend it).
Roasted Tomato Salsa
This makes a pretty small batch…just a little more than a jar of salsa that you would buy at the store.
4 Roma tomatoes, sliced in half
1-2 jalapenos, sliced in half and seeded (*note on spiciness below)
1/4 red onion
1/4-1/2 cup chopped cilantro
juice from 1/2 lime
salt and pepper
Preheat your broiler on high, and place the rack 3″ from the heat source. Line a large baking sheet with foil and spray with cooking spray. Place vegetables on sheet and broil for about 5 minutes, until they start to char. Take jalapeno and onion off and place in a food processor or blender. Turn tomatoes over, and broil for another few minutes until they start to char on the other side. Remove from oven, take skins off of tomatoes, and place in the food processor or blender. Pulse a couple times, then add cilantro, lime, salt and pepper. I add about 1/4 tsp salt, and then pulse a few times until it’s the desired consistency. Pour into a bowl, taste, and stir in more salt and pepper if needed. Store in an airtight container for up to a week, or freeze.
*Note on spicy. We like our salsa really spicy, and our son likes it kind of spicy, and our daughter likes it mild. Ha. So it all depends on the jalapeno seeds. If you don’t take out any seeds, you’re gonna have pretty spicy salsa. If it’s a good jalapeno, it’s gonna be really spicy. For medium spicy, I take out all but a tiny bit of the seeds. For mild salsa, I take out every trace of seeds from the jalapeno.
Greek-Style Chicken Kebabs
August 28, 2014
Margaux says…
We recently got a new gas grill, which replaced an ancient double hand-me-down (it was handed down to us from someone who had it handed down to them). Our new one is also a hand-me-down, but much much newer, with no rust and *GASP!* it actually evenly cooks the food. The other bonus to the new one is I can use it! The old one had all these quirks, and it wasn’t easy to get started. I could do it, but not very easily, and definitely not on a weeknight with two crazy kids hanging on me. This new one is easier to use than the stove! So I’ve been grilling every other night…no pan to clean up, and the kitchen stays nice and cool. This is one of my favorite grilling recipes, an adaptation from the recipe magazine I use all summer long. It’s not as quick as some of them, and doesn’t take 30 minutes like the magazine says, but it’s still quick enough that I can do it on a weeknight. Plus, I kind of make it more complicated by doing veggie skewers for my vegetarian son along with it. The recipe calls for serving it along with grilled pita, but I usually also serve with grilled veggie skewers and a green salad.
Greek-Style Chicken Kebabs with Grilled Flatbread
adapted from America’s Test Kitchen 30-Minute Suppers, Fall 2010 edition
1 English cucumber, halved lengthwise, seeded and finely diced
1 1/2 cups plain Greek-style yogurt
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
3 tbsp juice from 1 lemon
1 tbsp chopped fresh oregano (or 1 tsp dried)
1/4 tsp cayenne pepper
8 boneless, skinless chicken thighs, cut into 1 1/2″ chunks (about 1 1/2 lbs)
2 red onions, cut into 1″ chunks
4 pita bread rounds
1. Whisk yogurt, 2 tbsp oil, garlic, lemon juice, 1 tsp salt, and 1/4 tsp pepper in bowl. Toss oregano, cayenne, and chicken with half of yogurt mixture.
2. Thread four 12-inch skewers with chicken and onions. Grill over hot fire, turning skewers every 2 minutes, until onions and chicken are cooked through, about 12 minutes. Transfer skewers to platter, tent with foil, and let rest 5 minutes. Brush both sides of pita rounds with remaining oil and grill until lightly charred and warm, about 1 minute. Transfer to platter with chicken.
3. Toss cucumbers with remaining yogurt mixture. Season with salt and pepper and serve with chicken and pita.
Aunt Judy’s Lemon Creme Sherbet
August 12, 2014
Margaux says…
My aunt Judy lives in North Carolina, and my mom and I went to visit her several times through my childhood. One of the times we were there, I’m thinking when I was in junior high, she served this homemade lemon ice cream. That lemon ice cream stuck in my mind for YEARS…it was SO GOOD. Then on one of our more recent visits, she made it again, without me even suggesting it, and it was exactly as I had remembered. Creamy and tart, and so, so good. But I didn’t have an ice cream maker, so I wasn’t able to make it myself. I’ve always wanted an ice cream maker, though, with this ice cream in mind as one of the first things to make.
Well, this spring I found an ice cream maker at a thrift store…a vintage 1970’s Master Chef. And it works perfectly. I made vanilla ice cream first, just as a test run, and to serve with a chocolate cake I made. But I was dying to make the lemon ice cream. I emailed Aunt Judy for the recipe, and she sent it, along with it’s origins.
She first tasted the lemon ice cream at Maldaner’s Restaurant in Springfield, IL, when my Aunt Annie took her there when she was a teenager. Back then, they called it Lemon Creme Sherbet, and they claim it is based on a recipe from Mary Todd Lincoln. It obviously had the same influence on Judy as it did me, because she went home and tried to recreate it! She says this recipe has the same flavor and texture as the restaurant’s, as far as she can recollect. Now I kind of want to make a trip down to Springfield to check this place out, and taste the sherbet for myself!
I also thought this was really good in an old-fashioned ice cream soda! When I was a kid, whenever my dad took me to Dairy Queen, I would order an old-fashioned chocolate ice cream soda. It was my absolute favorite. They took it off the menu when I was a teenager, and I rarely see them on menus at ice cream shops. They should make a comeback, because they’re really good. My dad said that when he was a kid, there was an ice cream soda stand in Peoria, IL, that had every flavor you could imagine. I had some lemon flavored La Croix on hand, so I thought it would be fun to try a lemon ice cream soda. I’m sure it’s supposed to have lemon syrup in it as well, but to me this was perfect. Not to sweet, nice and tart and creamy, and the soda makes the best ice crystals with the ice cream. Just pour some soda water over ice cream and you’re set! Of course, I added some whipped cream, too.
Lemon Creme Sherbet
1 egg plus 1 egg yolk
1 1/3 c. sugar
4 tsp. flour
1 1/3 c. half and half
1/3 c. milk
1/8 tsp. salt
****************************************
1⁄2 c. milk
1⁄2 c. lemon juice
1 1⁄2 tsp. grated lemon rind
Beat egg and yolk in medium bowl until fluffy. Set aside. Mix next five ingredients in heavy saucepan and cook over low heat, stirring constantly till mixture thickens (10 – 15 min).
Slowly add small amount of hot mixture to eggs whisking thoroughly. Return this mixture to pan. Cook and stir 1 additional minute. Chill.
Add remaining milk and lemon juice. Mixture will be curdly. Process in ice cream maker, folding in lemon rind just before packing to freeze.
Grandpa Major’s French Dressing
August 7, 2014
Margaux says…
I grew up in a big salad-eating family. We ate a salad with every meal, and I loved it. Of course, it was iceberg lettuce, with shredded carrot and red cabbage on top, but I thought it was soooooo good. At my grandparent’s house I loved it because it was drenched in this dressing, which we called “Grandpa’s French.” I never knew where he got the recipe, or if he came up with it himself, and I had no idea what was in it other than oil, vinegar, paprika and a clove of garlic. So I was never able to recreate it. For years we ate salads with just plain oil and vinegar, or with Newman’s Italian (for a store-bought dressing, it’s pretty good). Then, right after I had Desmond, my Aunt Judy and mom somehow found this recipe in my vintage Betty Crocker cookbook. If I remember this correctly (I was in the “new mom haze’), we all agreed that it sounded just like Grandpa’s French! So we made it. Lo and behold, it tasted like Grandpa’s French! Could it be? He got the recipe from a cookbook?? I always imagined that it was some culinary genius that he came up with on his own. But of course, it’s from Betty Crocker. That was my grandma’s cookbook. She was a “Betty Crocker” loyalist (vs. my Granny, who was in the “Better Homes and Gardens” camp).
I’ve been making this dressing for us ever since. We haven’t bought dressing in YEARS…once you know the formula for a good vinaigrette, there’s really no point in buying dressing. It’s 3 parts oil to 1 part vinegar (or citrus juice, like lemon or lime), and spices. Every once in awhile, I’ll make some other kind, but for the most part, we always have this in the cabinet (and yes, we keep it in the cabinet and not the fridge, just like my grandparents did). This dressing is always a hit with everyone that tries it…I’m constantly getting asked for the recipe. So I thought I should probably post it. I wish I had a photo of my son drinking it out of the bowl after he finishes his salad…he likes it THAT MUCH.
Grandpa Major’s French Dressing
3/4 cup vegetable or canola oil
1/4 cup apple cider vinegar
1 tbsp sugar
1 tsp salt
1 tsp smoked paprika (Grandpa used regular, but I like the flavor of smoked)
1 tsp dried mustard
1/4 tsp freshly ground black pepper
1 clove garlic, whole*
Place all ingredients in a jar or dressing bottle, place lid on it and shake until completely combined. It’s best to make it at least a few hours before using, even better the day before, so the flavors have a chance to infuse.
*I prefer putting a whole garlic clove in, rather than mincing it. My aunt minces it before putting it in. It’s your call…but, Grandpa put it in whole, for what it’s worth. 🙂
Zucchini and Tomato Frittata
August 1, 2014
Margaux says…
I love making frittatas for dinner in the summer. It’s a great way to use up random produce sitting in the fridge, it’s quick and easy, and it is best served at room temperature, which is great in summer. I got the idea for this one from Skinnytaste.com, except this isn’t the skinny version.
We don’t have tons of tomatoes and zucchinis like some people, because we unfortunately don’t have a garden. But I know that when you do grow those things, they are plentiful, so this is a great way to use it up. And the Asiago adds so much delicious flavor to this dish!
Zucchini and Tomato Frittata
1 tbsp olive oil
1/2 large onion, diced
2 medium zucchinis, cut into matchsticks
8 large eggs
3/4 cup shredded Asiago cheese
1/4 cup chopped basil
salt and pepper
2 small garden tomatoes, sliced thinly
Preheat oven to 400 degrees.
Whisk together eggs with 1/2 tsp salt, 1/4 tsp freshly ground pepper and Asiago cheese. Set aside.
Heat olive oil in a 10″ non-stick pan or cast iron skillet over medium heat. Add onion, and saute until soft, about 5 minutes. Add zucchini and turn up heat to medium-high. Saute until zucchini is soft, about 2 more minutes. Add egg mixture and let sit for a minute, then tilt the pan and loosen the edges with a spatula, letting uncooked egg slide underneath. Cook until the underside is golden but the top is still liquid, about 5 minutes. Add the tomatoes to the top of the frittata, sprinkle a little salt on them, and transfer to a center rack of the preheated oven. Bake until the top is set, about 5 minutes. If the top doesn’t set in that amount of time, turn the broiler on high, move the rack to the top position, and broil until the top sets, about 1-2 minutes. Don’t overcook! Remove pan from oven and let cool to warm. Remove frittata from pan onto a large serving plate, or cut right in the pan and serve. I like to serve it at room temperature, but it’s also good warm.
Sweet & Savory Kitchens 