Barefoot Thursday

I am so excited to announce I have joined a fun group of bloggers: The Barefoot Bloggers!

Twice a month this group of recipe challenge loving bloggers prepares a recipe from one of Ina Garten's (The Barefoot Contessa) cookbooks. The recipe is selected by a different member of the group each month then members blog about it.

This month's selection is Jalapeno Cheddar Cornbread as selected by Cooking with the Kids. I was pretty excited to try this recipe-as I love jalapenos and I love cornbread. I of course had to make a few changes-mostly because I made it at 9:00 at night and I did not have any white sugar or any scallions in the house and I only had white cornmeal; it was too late to run out to the supermarket. I decided to substitute brown sugar which I think made up a little for the lack of color with using white cornmeal. As for the scallions, I just left them out. Over all I though it was quite tasty! I cut it into squares and froze it immediately as I am bringing it to the shelter I cook for on Friday with some chicken corn chowder (more on that tomorrow).

Jalapeno Cheddar Cornbread from The Barefoot Contessa at Home cookbook

3 cups all purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet inredients into the dry until most of the lumps are dissolved. Don't overmix. Mix in 2 cups of the cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Grease a 9x13 by 2 - inch pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Fine Limes

When it comes to grilling it's really all about the condiments. The grill adds terrific flavor to meats and vegetables and I really love those char marks, but let's face it, it's what you slab on before, during or after that can make all the difference in your grilled meal.

In my humble opinion, limes rank right up there with ketchup and mustard in the condiment hierarchy. They can be essential in marinade making, they make fabulous post grilling sauces, glazes and perhaps their best feature of all-they make darn good cocktails...margarita anyone?

I'm sharing a post grilling sauce today, a vinaigrette really. The vinaigrette is drizzled onto the meat just after grilling and can be drizzled on your grilled vegetables or salad as well. I have made salmon, but the vinaigrette would work equally well on chicken, some other grilled seafood or even grilled steak.

Just a word or two about selecting limes at the supermarket:

• Make sure you choose smooth skinned, nicely colored limes if you are planning on using the zest.
• Compare limes for weight in your hands, make sure you get one that feels a little "heavy" so you know it has a good amount of juice in it.
• If you are buying limes for a marinade or to make a sauce or dressing with be sure to pick up a few extra for those complementing cocktails.

Grilled Salmon with Cilantro-Lime Vinaigrette

Vinaigrette:
1/4 cup cilantro leaves
1/3 cup extra virgin olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon lime zest
Juice of 1 lime (about 1/4 cup)
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Salmon:
1 pound Wild Alaskan Salmon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil to brush the grill

To prepare the vinaigrette, combine the cilantro, olive oil, vinegar, lime zest, lime juice, shallot salt and pepper in a blender container or small food processor; blend until smooth.

Preheat a grill to medium high heat.

Sprinkle both sides of the salmon with salt and pepper. Brush the grill rack lightly with oil. Place the salmon on the grill skin side up and grill for 3 minutes. Using a large spatula, carefully turn the salmon over and grill for an additional 3 minutes or until desired doneness. Transfer the cooked fish to s cutting board. Carve into 4 portions. Drizzle the vinaigrette over the salmon to serve.

Yield: 4 servings

Plu-what??

Hybrid fruits intrigue me. I remember touring the hydroponic gardens at Epcot a few years ago and the guide spoke of hybrid fruits and thinking that was so "futuristic". Well here we are 2008 and right in my local supermarket are pluots.

Having never heard of a pluot, I immediately assumed that the signmaker in the supermarket made some sort of spelling error-these were just ugly colored or unripened plums. But on closer examination (and just before I was about to open my know it all mouth to the produce manager) I realized it was my error-I had stumbled upon a fruit of the future: pluots. (From what I have been able to read about pluots, they've been around since about 1990, but this is the first time I've seen them, so quite possibly they are just the fruit of my future.)

A pluot is a cross hybrid of a plum and an apricot created by biologist Floyd Zaiger. They are grown in California and can be found in your supermarket during the summer and early fall months.

While they don't look particularly appealing from the outside, when sliced open they reveal a delicately pretty reddish center. They are deliciously sweet and definitely deserve a place in your grocery cart-if for no other reason than to be able to say "I've tasted a pluot".

This recipe using pluots was inspired by the basil gelato I tasted the other day at Whole Foods (it was surprisingly refreshing). I have used purchased cookie shells but you may substitute homemade shells if you want to go the extra mile. If you are unable to find pluots, plums and/or apricots would make an acceptable substitute.

Elegant Pluot Basil Cookie Cups

8 ounces whipped cream cheese, softened

1/2 cup confectioner's sugar

1 tablespoon finely chopped fresh basil leaves, plus additional for garnish

24 mini cookie shells

2-3 pluots

In a medium bowl stir together the cream cheese and the sugar. Stir in the basil.

Divide the cream cheese mixture evenly between the cookie shells spooning into the center of each.

Very thinly slice the pluots into wedges for a total of 48 slices. Fan the slices over the cream cheese in each cookie shell. Garnish each with a tiny bit of basil. Serve or cover loosely and chill until serving.

Yield: 24 cookie cups

Tag you're it!

Lisa from Jersey Girl Cooks and Shannon from Writing as I Eat tagged me! I think it's fun to find out what other bloggers are like and how much you may have in common. Here's my meme:

1) LAST MOVIE U SAW IN A THEATRE? Made of Honor...cute.
2) WHAT BOOK ARE U READING? Chinese Cinderella
3) FAVORITE BOARD GAME? Scrabble
4) FAVORITE MAGAZINE? Food and Wine
5) FAVORITE SMELLS? vanilla and cinnamon
6) FAVORITE SOUNDS? My children's voices and "You've got mail"
7) TELL ME ABOUT FOOD. Food has a way of transporting you to special times in your life-like when I smell grilled cheese, it makes me think of my mother and my 4th grade science fair (she made me grilled cheese that day).
8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE? a cup of tea and where are my Puffins(my favorite cereal)
9) FAVORITE FAST FOOD PLACE? Ranch 1 Chicken-original chicken sandwich no sauce and if I happen to be out west (you lucky dogs that are) In and Out Burger (holy cow those are great fries!) I think I may write to them and ask if they would ever consider Connecticut for an east coast expansion-I alone would probably make it worth their while.
10) FUTURE CHILD'S NAME? I have been blessed with 3 and that's enough
11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D...save it, grow it, share it.
12) DO U DRIVE FAST? No...oh well...maybe sometimes
13) DO U SLEEP WITH A STUFFED ANIMAL? No
14) STORMS–COOL OR SCARY? Cool...except for that time a lightning bolt hit the ground right next to my car-that was scary
15) WHAT WAS YOUR FIRST CAR? Green Dodge Omni (that makes me sound old doesn't it?)
16) FAVORITE DRINK? Starbuck's Venti Unsweetened Green Iced Tea
17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…read more-I've always wished I could find more time to read more-there are so many classics I should read
18) DO YOU EAT THE STEMS ON BROCCOLI? Yetch...I find it hard enough to eat the tops, but I force myself because I know they are good for you.
19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE? I like my current color...but if I had to choose another maybe red-not an Anne of Green Gables red, but more like a Marcia Cross red.
20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN? Bronx, NY, Northport, NY, Wappingers Falls, NY, New York, NY, Columbus, MS, Niantic, CT, Garden City, NY, Glastonbury, CT
21) FAVORITE SPORTS TO WATCH? Baseball and tennis
22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU? She has a nice smile and great blog!
23) WHATS UNDER YOUR BED? a plastic bin with cooking magazines and probably a dust bunny or two.
24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN? Yes
25) MORNING PERSON OR NIGHT OWL? morning person
26) OVER EASY OR SUNNY SIDE UP? Over easy
27) FAVORITE PLACE TO RELAX? beach
28) FAVORITE PIE? apple-only homemade
29) FAVORITE ICE CREAM FLAVOR? Ben and Jerry's The Gobfather...if you haven't tried it run, don't walk to the supermarket for a pint!


So in turn I am tagging a few bloggers whose blogs I enjoy reading:


Julie from Peanut Butter and Julie
Catherine from The Dish
Birdie from The Saucy Bird

Don't worry if you can't play along. Or if you only have a little time , answer just a few of the questions. Have fun!

Lazy Raspberry Picking

I wish that I was not so lazy.

It's a beautiful day here in New England-a tad hot-but beautiful. If I wasn't so lazy I would take my kids (one is away at Intelligence and National Security Camp-how scary is that? So I have only 2 this week) berry picking. But quite honestly the thought of being on my knees-or worse squatting and sifting through buggy plants to find "perfect" berries seems daunting. Do you see what I mean? I realize that I am just plain lazy...but, when I know that I can run to the supermarket where someone has done all the work for me It's just too easy to be lazy. I am "picking" in a way...I have to pick the best looking container-no moldy ones, just plump juicy ones. And I'm in air-conditioned comfort while I'm doing it. Lazy.

Honestly I would rather spend my lazy summer day baking something.

So I grabbed some (supermarket purchased) raspberries (they were organic, just for the record) and decided to make some Bittersweet Chocolate Raspberry Brownies. These brownies are a tad more cake-like than fudgy, so if you like your brownies "fudgier" try cutting the flour a bit-we like our brownies a little more cakey. Now just a warning here-these are not your run of the mill uber-sweet Duncan Hines variety. These brownies are definitely bittersweet. If you like them a little sweeter, you can up the sugar a bit-but I think served warm and dusted lightly with a sprinkling of powdered sugar and some fresh raspberries alongside they are just right.

Bittersweet Chocolate Raspberry Brownies

Butter and unsweetened cocoa powder

6 ounces good quality bittersweet chocolate (I used Scharffen Berger 70% cacao)

4 tablespoons unsalted butter (1/2 stick)

3 large eggs, room temperature

1/4 cup confectioner's sugar, plus additional for dusting

1 teaspoon vanilla extract

1/2 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups fresh raspberries

Preheat oven to 325 degrees. Lightly butter a 9x9 inch baking pan and then dust lightly with unsweetened cocoa powder.

Melt the chocolate with the butter in a medium sized bowl over a pot of simmering water. (If your microwave has a chocolate melting setting-which my new one does-you may use that). Allow the chocolate to cool for 10 minutes.

In a large mixing bowl combine the eggs, 1/4 cup of confectioner's sugar and the vanilla. Using an electric mixer, beat until light and fluffy. Stir in the flour, baking powder and the salt. Add the melted chocolate and mix just until well combined. Using a spatula, gently fold in the raspberries. Spread the batter into the prepared pan. Bake in the center of the oven for 40 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Allow to cool in the pan before cutting into squares to serve. Lightly dust squares with confectioner's sugar before serving.

Express Checkout

I saw a quick little supermarket tidbit I wanted to share. If you live near a Shop Rite supermarket, right now until Saturday July 5th you can earn a $25 BP or Shell gas gift card by making $75 in qualifying purchases using your Shop Rite Price Plus card. Hey, with gas prices what they are, every little bit helps!

Finally...pasta!

The last few days have been crazy, but I am happy to report that I now have a full kitchen. I cannot believe how long it has been since I've had an operational sink and cooktop. The oven and microwave were in a few weeks ago, but no cooktop or sinks because I needed to wait for the granite. But finally it's all here. Truthfully though, I have gone so long without them-I'm almost afraid to use them; they look so clean, so new...I'm not sure if I want to mess them up.

Ask yourself this question: if you had to do without a kitchen for any length of time what is the one thing you would most miss preparing? For me it has been pasta. Sadly (I suppose) I have never gone this long without a bowl of pasta. So today, the first operational day of my sink and cooktop, I could not get the pasta water into a pot and boiling fast enough.

One of my favorite local supermarkets, Stew Leonards, carries "homemade" fresh ricotta cavatelli pasta that is just delicious. I have used the fresh cavatelli in this recipe, but if fresh pasta is not available in your supermarket take a look in the frozen pasta section as there are several brands of frozen cavatelli that are just as good as fresh. You should be able to find cavatelli near the frozen ravioli in the freezer aisle of most large supermarkets.

Creamy Cavatelli with Sun Dried Tomatoes and Arugula

16 ounces fresh ricotta cavatelli pasta

1/2 cup creme fraiche

1/2 cup pasta water

1 teaspoon kosher salt

2 cups coarsely chopped arugula

1 cup coarsely chopped sun dried tomatoes

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil.

Add the cavatelli and cook according to package directions, or about 6 minutes; drain, but reserve 1/2 cup of the pasta water. Transfer cavatelli to a large skillet. Stir in the creme fraiche, pasta water and salt. Stir over medium heat until the cavatelli is coated with the sauce.

Stir in the arugula, sun dried tomatoes, black pepper and parmesan cheese. Serve with additional Parmesan cheese and black pepper, if desired.

Yield 6 servings