Friends Food Family

Wilson Farm's Strawberry Shortcake

 
On Sunday we took a quick ride to C.N. Smith Farm in Bridgewater, MA and caught the last day of "pick-your-own" strawberries. This is normally an annual trip but this year time got away from us and we figured we had missed strawberry picking season.

We got there still being able to enjoy fresh strawberries, six quarts to be exact. It was wonderful to bite into a sweet, juicy strawberry. Nothing better than fresh from the patch.

We have enjoyed strawberry smoothies as well as strawberry shortcake this week. Jeff found this recipe in the Wilson Farm Country Cookbook. Local farm strawberries with a local farm recipe. We love this cookbook because it has our favorite red skinned potato salad recipe, too.

Jeff decided to make the shortbread as I was baking a double batch of Andria's Chocolate Chip Cookies. Jeff mixed all the dry ingredients together to find we didn't have any shortening. We decided to fore go the shortening and use butter for the entire recipe. It made for a buttery shortcake which was fine with me because I'm not a strawberry shortcake fan but this (hands down) this was "the best strawberry shortcake" I had ever eaten. Everyone enjoyed the shortcake with Jeff finishing off the last of it tonight. Strawberry shortcake with freshly picked strawberries and homemade whipped cream is probably one of the most refreshing desserts you could ever eat. It makes you want to savor each bite.

I wish we could have shared this earlier so that you could enjoy freshly picked strawberries, too. If you can still find them in your local supermarket or farmer's market, pick up a few quarts and treat yourself to this incredible dessert. It could be the hit of the 4th of July weekend!

Preheat the oven to 450 degrees. Grease an 8-inch round layer cake pan.

Ingredients for Shortcake:

2 cups of flour

2 tablespoons of white sugar

3 1/2 teaspoons of baking powder

1 teaspoon of salt

3 tablespoons of butter (softened)

3 tablespoons solid vegetable shortening

2/3 cup of milk

1 teaspoon butter (softened)

Sift the flour, sugar, baking powder and salt together twice. Cut the 3 tablespoons of butter and shortening into the flour mixture with a pastry blender or two knives until it resembles coarse cornmeal. Stir the milk into the flour and shortening mixture with a fork. Turn the dough onto a floured surface and knead it a few times until smooth. Divide the dough in half and pat one half into the greased pan (or roll with a rolling pin to fit the pan). Spread the teaspoon of butter over this layer (so the layers will split easily). Pat the second layer over the first (or roll to fit). Bake at 450 degrees for about 20 minutes or until browned and baked between the layers.

Strawberries:

1 quart of strawberries

1/2 cup of sugar (or to taste)

While the shortcake is baking, wash, hull and mash the strawberries. Stir in the sugar and set aside until ready to serve.

Whipped Cream:

1/2 cup of heavy cream

2 teaspoons of sugar

1/2 teaspoon of vanilla

Whip the cream with a whisk or egg beater until it is quite thick. Add the sugar and vanilla and continue beating until the cream reaches the desired stiffness.

Remove the shortcake from the oven and place in on a deep serving platter. Lift off the top layer and put aside. Spoon half the strawberries on the bottom layer. Add the top layer and cover with remaining berries. Top with whipped cream. Cut into six pie shaped wedges. NOTE: The shortcake can also be baked as biscuits for individual servings.

Bourbon Annie - When it's 5 O'Clock Somewhere!

 
Last year, we took a trip to South Carolina and had dinner at Carolina's in Charleston. Speaking with the waiter, he offered us a drink that had just won a big award in Las Vegas. He told us what was in the drink, but not in any detail. When we came back home, I decided to mix a few of the ingredients and see if I could repeat what we enjoyed. After perfecting (or almost perfecting) our Charleston drink, we spent the summer calling it, "that bourbon and pineapple drink".

At the beginning of June, we had some friends for dinner and my girlfriend, Anne, said we needed to name the drink. As the evening progressed the name "Bourbon Annie" seemed to stick. It had the right ring, sounded fun and so, we christened the drink Bourbon Annie. This drink is smooth and fruity, almost reminds you of something you would sip on a cruise or the islands.

Fourth of July is around the corner and I figured I would start loading you up with some fun food, desserts and drinks that will make any summer party a hit. Sit back, relax and enjoy a Bourbon Annie...'cause it's 5 o'clock somewhere!

First, you will need a tall glass filled with ice.

Add:

1 measured shot of bourbon (we use Jim Beam)

1/2 shot of Triple Sec

1 tablespoon of lemon juice

3 - 4 ounces of pineapple juice

6-7 drops of aromatic bitters

Stir or shake slightly, add a slice of lemon and enjoy!

 
You can add a straw, too! 

Almond Rhubarb Coffee Cake

 

Since we bought our home 5 years ago, we noticed we had a small patch of rhubarb growing in our front yard. Every June, we get to enjoy a few tasty treats made with rhubarb. Most of our dishes include strawberries to create some form of pie or spread.

Sunday was Father's Day and our traditional brunch always includes a coffee cake. After deciding not to repeat our favorites, Jeff found this coffee cake recipe, Almond Rhubarb Coffee Cake, at Allrecipes.com. Not only was this any easy recipe to put together, it made two 9 inch cakes. Perfect for sharing one and keeping the other. The cake was sweet with a bit of tartness from the rhubarb. The cake topping of sugar and almonds gave it a crunchiness in every bite.

With 15 people for breakfast, we proceeded to eat through one complete cake and half of the second. We did get to enjoy a few slices for breakfast this week which made us wish there was more rhubarb left in the yard.

Ingredients:

1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds 

Preparation: 

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
3. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
4. Bake for 30 to 35 minutes, or until the cake tests done.

Orange Fruit Dip

 
Today is a bonus day, two fruit dip recipes. I just finished posting the Pineapple Fruit Dip, so if you are going to cut up all that fruit, you might as well make both. This orange fruit dip is made very much like the pineapple, but I can truly describe it this way...it tastes like an orange creamsicle. Equally as addicting, this recipe can also be made in a low calorie version.

You will need:

1 small can of frozen orange juice, defrosted

1 - 16 ounce container of sour cream

1- 3.4 ounce box of instant vanilla pudding

Mix together the sour cream and the orange juice. Once blended, stir in the vanilla pudding mix in the powdered form. Stir until well blended. Refrigerate for 1 hour. Serve with fresh fruit slices. (We use green apples, pears, peaches, strawberries, melon, nectarines, grapes, and kiwi.)

For the low calorie version, substitute fat free yogurt for the sour cream and sugar-free pudding version.

Pineapple Fruit Dip

 

Back a few years ago, ok...22 years ago, my cousin, Sue, had a small catering company down the Cape. If I can remember correctly, it was called Peaches and Cream Catering. A few times when she was in a pinch, I would go down and work for her. She had two great fruit dips which were very easy to make and the guests would gobble them up.

With summer upon us, I thought this would be a great time to share this amazing dip. First, get your fruit ready, sliced apples, pears, peaches, strawberries, raspberries, grapes, melon, kiwi...the more variety the better.

Next, you will need

1 - 8 ounce can of crushed pineapple, in its own juice

1 - 16 ounce container of sour cream

1 - 3.4 ounce container of instant vanilla pudding

Mix crushed pineapple with its juice with the sour cream. When blended, add the instant vanilla pudding in its powdered form to the pineapple/sour cream mixture. Stir until well blended. Place in refrigerator for 1 hour.

Serve with fresh cut fruit. This dip is light and refreshing and addictive. One dip and you can't stop eating it. My favorite is dipping strawberries and green apples. If you are interested in a low calorie version, substitute fat-free yogurt for the sour cream and the sugar-free version of vanilla pudding.

If you like this dip, try the Orange Fruit Dip, too! It tastes like an orange creamsicle.

Bon Appetit's Fettuccine with Peas, Asparagus and Pancetta

 

When our cooking magazines come, it's like Christmas. Both Jeff and I send time reading them from cover to cover looking for our next cooking project. This dish of fettuccine with peas, asparagus and pancetta was on the cover of the May 2010 edition of Bon Appetit. It looked light and refreshing with the peas and asparagus, along with the lemon juice and lemon rind.

It was easy as well as quick to make. In the time it took us to boil and cook the pasta, the rest of the mealwas ready to go. The dish was very good. It had a light cream sauce that complimented the fresh herbs and vegetables. Lots of seconds with no leftovers, that's always a good sign.

My only suggestion would be to add a bit of salt and pepper (maybe a 1/2 teaspoon of each) and Jeff would say to add some red pepper flakes.  

Ingredients

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts

2 garlic cloves, pressed

1/2 cup finely grated Parmesan cheese plus additional for serving

1/3 cup heavy whipping cream

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1/4 cup chopped fresh Italian parsley, divided

1/4 cup thinly sliced fresh basil, divided

Preparation

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese. Serves 4.

Saveur's Shrimp and Grits

 

Last year, Jeff and I traveled to Charleston, South Carolina and enjoyed the best shrimp and grits dinner at Carolina's. Since that time, we have been in search of a shrimp and grits recipe. Carolina's shrimp and grits was made with andouille sausage, which brought an amazing flavor to the dish. We found a recipe with the andouille sausage but it just didn't taste the same. We weren't sure if it was the recipe or the grits. We just couldn't get it right. 

A few weeks ago, Jeff found another shrimp and grits recipe which looked pretty good. The ingredients were basic and it had bacon instead of sausage. This Shrimp and Grits recipe was from Crook's Corner in Chapel Hill, North Carolina; it was highlighted in Saveur Magazine.

We loved this recipe for two reasons. Not only did it taste great, but we have served it both as a main course as well as an appetizer when we recently entertained friends. We still have a little bit of difficulty with grits. We found the instant grits were easy and tasty. The next time we make it, we will attempt stone-ground grits, and will probably take the hint from the restaurant and let the grits soak overnight.

Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. They take more time to cook, but their flavor and texture are richer than instant grits. For quicker cooking, let the grits soak in water in the refrigerator overnight.

Ingredients:

1 cup white or yellow stone-ground grits
3/4 cup grated cheddar
1/4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
   Freshly ground black pepper
6 button mushrooms, thinly sliced
1 garlic clove, finely chopped
1/2 cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1/2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced

Preparation:

1. In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.

2. Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.

3. Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

SERVES 4

Quinoa, Mango and Black Bean Salad - Eating Well

 
Since my daughter, Danielle, graduated from Keene State in May, she has been trying to get me to eat healthier. Most of you know me for having a chocolate chip cookie for breakfast. She was a health and wellness major studying food and nutrition so more healthy cooking will probably be in our future.

Since she gets home earlier than us, she has been cooking some of our meals. She had been craving quinoa but didn't have a recipe. She went on-line and found this dish at Eating Well called Quinoa, Mango and Black Bean Salad. We had most of the ingredients and just needed the quinoa and mango. We doubled the recipe and it fed 5 people as a side dish with enough left for lunch the following day. The salad was easy to put together and tasted delicious with grilled chicken. The quinoa has a nutty taste and when it was mixed with the sweet red pepper and mango, not only was it colorful, but bursting with flavor. The fresh ginger, rice vinegar and sesame oil with the orange juice and scallions, dressed the salad nicely giving it an Asian flavor.

This is one of those side dishes that can be added to a quick dinner or great as a salad for a cook-out. It tastes great warm as well as cold.

1/2 cup quinoa, (see Note)

1 cup water

1/4 cup orange juice

1/4 cup chopped fresh cilantro

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon minced fresh ginger

1/8 teaspoon salt

Pinch of cayenne pepper

1 small mango, diced

1 small red bell pepper, diced

1 cup canned black beans, rinsed

2 scallions, thinly sliced

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Note:Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Paula Deen's Apple Baked Bean Casserole

 
I know this isn't the greatest picture. Hunger over came my family and no one wanted to wait for me to take pictures. The picture doesn't do the recipe justice. Baked beans don't always look appetizing but they were delicious. 

I was home the other day after some minor eye surgery, relaxing on the couch. Whenever I am given the opportunity to watch TV during the day, I usually end up on the Food TV network. I was listening to Paula Deen talk about all the great things she was going to make with beans. She grabbed two small cans of beans and began to "doctor" them up. She added brown sugar, mustard, and apples and then covered the dish with bacon and placed it in the oven. There you have it Paula Deen's Apple Baked Bean Casserole.

I liked the combination of ingredients and I have a few baked bean recipes myself which are basic canned baked bean with a little bit of this and a little bit of that. When we decided to have hamburgers for dinner, I checked the pantry and there it was...two small cans of beans. I looked up Paula's recipe and it was so easy I thought I would definitely add this as another staple for our cookouts. The beans were tender and had that smokey taste of bacon. The apples were tart and blended well with the overall sweetness. We broke apart the crispy pieces of bacon and added them to each serving.

Paula Deen really does know how to "doctor" a few cans of baked beans!

Ingredients:

• 1 cup diced onion
• 2 (15-ounce) cans Boston-style baked beans
• 1 cup diced Granny Smith apple
• 1 tablespoon prepared mustard
• 1/4 cup brown sugar
• 1 teaspoon salt 
• 5 strips bacon

Preheat the oven to 350 degrees F.

Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the bacon and mix well. Pour into the baking dish and lay the raw strips of bacon on top. Cover and bake for approximately 45 minutes, or until thick and bubbly. Uncover and bake for 5 more minutes.

Thomas Keller's Chocolate Chip Cookies

 
I am constantly looking for the ultimate chocolate chip cookie and I think I found it.

Jeff recently purchased a cookbook called Ad Hoc At Home from Thomas Keller. Not only is this a cookbook with great recipes, it is also instructional, explaining different types of cooking tips and techniques. Jeff and I have both sat down at numerous times and have actually started reading the cookbook.

As always, I begin the cookbook in the dessert section, "Hm-mm, could there be a chocolate chip cookie recipe? Ah, yes, and it looks very interesting, dark brown sugar, two types of dark chocolate, this looks good!" On went the oven and out came the mixing bowls. As I read the ingredients I found that this recipe used the same 7 basic ingredient as in Andria's Chocolate Chip Cookies. The only true difference was dark brown sugar and brown sugar. I liked chopping up the two different types of chocolate and they brought really nice flavor to the cookies. I love a chocolate chip cookie that has a lot of dark chocolate with a little less cookie.

If the dough had any indication of what the cookies would taste like, I could have eaten the whole bowl! These are definitely a favorite of mine (and our family). They melt in your mouth, crunchy edges with soft middles and the two types of chocolate are wonderful. A little bit of bittersweet chocolate with sweet cookie. Oh, delicious!

We ate a bunch and the remainder landed in the freezer. I always like to have cookies in the freezer for two reasons 1. a ready dessert to serve at home or bring with you, 2. after writing about these great cookies, I can enjoy one from the freezer. Yes, they do taste good frozen!

Chocolate Chip Cookies

(makes about thirty 3-inch cookies)

2 1/3 cups plus 1 tablespoon all-purpose flour

3/4 teaspoon baking soda

1 teaspoon kosher salt

5 ounces 55 percent chocolate, cut into chip-sized pieces

5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces

8 ounces (2 sticks) cold unsalted butter, cut into small pieces

1 cup packed dark brown sugar, preferably molasses sugar

3/4 cup granulated sugar

2 large eggs

Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. (I used my seasoned cookie sheets and the cookies came off easily.)

Sift flour and baking soda into a medium bowl. Stir in the salt.

Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).

In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.

Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to five days or frozen for two weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)

Using about two level tablespoons per cookie, shape dough into balls. Arrange eight cookies on each pan, leaving about two inches between them, because the dough will spread. Bake for 10-12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.

Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. The cookies can be stored in an airtight container for up to two days for best freshness.