Cassis a l' Eau

Cassis, ah what? Let's just call this one cassis (cass-cease) shall we? Or in other words the best -middle-of-the-day-cocktail ever. Not that much drinking goes on in the middle of the day around here, except for iced tea but on rare occasion, I'm not exactly opposed. This drink fits the bill perfectly. It's very low alcohol and fruity and sweet and cold and pink and French. It's too cute for words. I'm not a huge sweet fan when it comes to alcoholic beverages, but I really don't mind this because its so refreshing.

Cassis is used for champagne cocktails most notably. If you were to mix a scant teaspoon into your bubbles you would have a Kir. If you used Chambord (raspberry liqueur) instead of Cassis it would be a Kir Royale. You get the point. The French serve this drink which is cassis mixed with water for another excuse to drink in the afternoon without getting too drunk. Quite funny if you ask me, but hey, whatever works.

OK, so this is sort of a cop-out "recipe" because it's only cassis, which is black currant liqueur and water but I'm telling you, I was so impressed that I just had to share it with you. It would be great at a brunch or wedding shower or if you are hanging out in the middle of the day with Danielle Heit, er, or one of your friends and doing absolutely nothing but watching your little ones tattle and hit each other with trucks while trying to force an apology while the other little boy is screaming in the corner. No wonder we were ready for cocktails!

Cassis a l' Eau

adapted from Barefoot in Paris

Makes 1 drink

6 tablespoons creme de cassis liqueur

3/4 cup water

ice

Fill a tumbler with ice. Pour in the cassis and water and stir

How chic is that? And I love Danielle's wedding ring in this pic!

Fried Green Tomatoes

I think I was meant to be southern. Fried chicken was one of the first things I learned how to make (although, I prefer flattened chicken breasts to bone in) along with chicken and dumplings and killer garlic mashed potatoes. I love Paula Deen, peach cobbler, crab/shrimp boils, fried green tomatoes, comfort food in general and collard greens have been on my Thanksgiving table 2 years in a row. And that whole rolling lawns, huge trees, white houses, boating, shrimping, proper, sweet tea, southern belle, cute accent, steel magnolia thing...I'll take that too. If I moved to the south I'd change my kids names to Caroline Marie, Wade Clifton MacGray III and Peyton and we'd fit right in. Of course that would mean Jeremy's name would have to be Wade Clifton MacGray II and I don't think I could pull that one off. Jeremy Scott MacGray III doesn't quite have that same southern charm does it? Oh well, maybe I'll just stick to making the food.

I was at Sweet Pea, our local farmers market after a bike ride through town with my family. I walked in to see what they had, fingers crossed that there would be green tomatoes. Lo and behold there they were right when I walked in the door in a big wooden basket! I immediately packed a bag full, paid up and biked home to cook them. I don't mess around with green tomatoes. I see them maybe once a year up here in Steamboat and I know to buy as many as possible when I do. Then I eat them for days. We had them tonight for dinner, since we had a late lunch and It's all I really wanted anyway. I'll have them again for lunch tomorrow and the next day. My goal is to basically stuff myself full so I don't want them again until next summer. Then I don't feel so bad about it.

I've made fried green tomatoes many, many times throughout my life starting when I saw the movie, of the same name (Fried Green Tomatoes) starring Kathy Bates, Mary Louise Parker and Mary Stuart Masterson. I don't know how old I was, but I was young. My Grandma Grillo who is from Missouri, but likes to think she's southern (well maybe that is???) was nice enough to make me my first batch and I fell in love. If you have never had one before, let me tell you about them in all their glory. They are sturdy with a great toothy, substantial bite to them. They are hot and slightly tangy sour, salty and cornmealy and most importantly, fried. So it crackles in your mouth. It's sooooooo good. That's really the only thing you have to know.

Green tomatoes are just red tomatoes that are not ripe yet. They are never mealy, which is what I hate about fresh tomatoes. Considering the fact that this dish is incredibly simple, it's weird that there are so many versions out there. Different batters and breading each of which have loyal followers. I like them best dipped into and egg and buttermilk mixture and dredged into a cornmeal/flour/garlic powder mixture. But by all means, if you like italian bread crumbs use those (it just won't get as crisp on the outside).

Fried Green Tomatoes

2-3 green tomatoes, sliced a scant 1/2" thick

1/2 cup all purpose flour

1/2 cup cornmeal

2 teaspoons garlic powder

2 eggs

1 tablespoon buttermilk

kosher salt

olive oil

combine the flour, cornmeal, garlic powder and 2 teaspoons kosher salt in a shallow bowl and set aside. Combine the 2 eggs and buttermilk with a pinch of salt and whisk together until well combined and set aside.

Heat a heavy skillet on the stovetop over medium heat, then add enough olive oil to cover the bottom of the pan thickly. Dip and cover each of the tomato slices with the egg mixture first, then the cornmeal mixture, then dip again into the egg and once more into the cornmeal mixture so you have dredged each tomato slice twice. When the oil is hot in the pan add tomato slices and saute for about 1 1/2 minutes on each side or until crust is golden and sprinkle generously with salt while still hot. When done, drain on paper towels and eat fresh while still warm.

If your tomatoes are bland at all, add more salt but they shouldn't be. I like to pick these up and eat them with my hands but you can also place them on a plate and eat them with a fork and knife. You can also make a sandwich with them. Just place them between two pieces of hearty bread, like a baguette or sturdy whole grain and add some bacon and lettuce to make a BLT of delicious sorts, or grill with pepper jack cheese and make a ridiculous high calorie grilled cheese with fried green tomato. However you eat these, you won't be sorry and the possibilities are endless so have some fun ya'll! Yeah, Iv'e got this southern thing down pat.

Strawberries and Dumplings

I know, that's all I have to say right? I had you at the name. Or, maybe the pictures. Seriously? Strawberries and dumplings...like, together. Why have I not heard of this before? Why is it not some famous dessert like bananas foster or baked Alaska? I'll tell you this much, it deserves to be. Strawberry shortcake probably stole their thunder and shame on it really, because this is no sleeper dessert. It's a star and way better than just biscuit, plain strawberries and a little whipped cream. One bite and you will know what I'm talking about.

The dumplings are perfect by the way. They are hearty little things but break down pillowy and soft when you spoon into them. So, basically you toss some strawberries in sugar (more if they are under ripe and not as sweet) and lemon juice and leave them to macerate like you would for strawberry shortcake, but then you bring it all to a simmer and it does lovely things like get sweeter and bring out more juice in which you poach your dumplings. If that wasn't drool worthy enough, you top it off with a drizzle of heavy cream and BAM! (pardon my Emeril moment) That's what I'm talking about!

This, I feel like I don't even need to say, is (one) of my favorite desserts. It rank's right up there for me, with chocolate cake and bread pudding, man! It's that good. Don't delay. Make this today. That's my only advice. Oh, and make sure you invite friends over to eat with you or else you are in serious danger of eating the entire recipe by yourself. You only think I'm kidding.

Strawberries and Dumplings

adapted wildly from Gourmet via Smitten Kitchen

serves 5

1 quart (about 2 pints or 4 cups) strawberries, trimmed and thickly sliced

1/4 cup sugar (though I might try brown sugar next time, just to up the cozy quotient)

juice of half a lemon

1 cup unbleached all purpose flour

1 1/2 teaspoons baking powder

pinch of salt

1/2 cup whole milk

2 tablespoons unsalted butter

heavy cream, for topping

Stir together strawberries, sugar and lemon in a 4-quart heavy saucepan and let stand stirring occasionally, until juicy, about 15 minutes. Bring to a simmer over medium heat, stirring occasionally.

Stir the four, baking powder, and salt together. Heat the milk and butter together just until the butter melts. Stir this warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth. Gather a golf-ball-sized portion of the dumpling batter onto a small spoon, then push the dumpling onto the stew using a second spoon (I used a small cookie scoop) It should make about 10 dumplings. Cover the fruit with the dumplings, leaving about 1/4 inch between each. Tightly cove the saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 18-20 minutes; the dumplings will have doubled in size. Let stand off the heat, uncovered, five minutes, then dish up into plates or shallow ramekins. Drizzle with heavy cream right before serving.

This dish definitely tastes best freshly made, as the dumplings do dry out a bit by the second. But then it starts to taste like a cobbler and really, who is going to complain about that? I served this dessert 2 dumplings per person and it was perfect unless you are feeling greedy, in which all bets are off. My dumplings took a few minutes longer to cook. I just checked one by breaking into it with a spoon and when it's fluffy all the way through it's done.

If you are making this for a dinner party, bring the berries up to a simmer just before you sit to eat. Put the dumpling in to poach right as you are about to sit down to dinner and leave it. 20 minutes later, and probably after you have finished your meal, check them and if they are done, turn the heat off and leave the dish there covered until ready to serve. Just make sure you serve it within a half hour or so for maximum freshness and good color.

Frozen Flower Fruit Pops & Adult Fruit Kabobs-Isabellas Summer Snacks

This is not a recipe. More of a process, rather. It was time once again for Isabella's summer snack to take center stage, which she graciously let's her brother partake in, much to his delight, if he happens to not be napping. This time it was so hot out that I couldn't fathom turning our oven on for baked goods or muster up the energy to dirty my kitchen too badly, so instead we made these super cute fruit pops.

Only 3 ingredients are needed which include green apple, watermelon and pineapple, not to mention the wooden skewers used to hold it all together. It's simple really. You just cut and assemble and when they are all said and done you are left with a treat that is fresh, good for you and frozen through, but still soft enough to bite.

You don't need to stick to this flower design either. I used to freeze grapes as a kid and eat them out of a plastic bag. And just recently I read that the Four Seasons somewhere gives out little complimentary mini frozen grape kabobs as a pool snack. They, of course serve it on those sweet little green skewers with a little vloop on top. Way to take it up a notch guys. But what I'm really trying to say is that frozen fruit kabobs of any kind are going to be received with rave reviews throughout the summer. Here's a revolutionary idea; try putting fruit together that actually compliments one another, like you would in a smoothie. Combinations like peach and raspberry kabobs or watermelon and kiwi or pineapple, mango and strawberry. Keep fruit like grapes alone in a solid string. If you are feeling randy, you could take a melon baller to your various melon pieces and soak them in vodka before skewering and freezing. You could also just forget the skewering and add the frozen fruit to the bottom of a glass with crushed ice and mint and muddle together and top with ginger ale or pellegrino or club soda.

Come to think of it, a mini frozen fruit pop would be cute served along side a cheese plate on a hot night. Whatever you do, it's simple and rewarding, so get skewering!

Frozen Flower Fruit Pops

adapted from Family Fun Magazine

For each pop:

1 slice of green apple, core removed

1 ball of watermelon, from a melon baller (or grape)

1- 1/2" thick slice of pineapple, core removed (to create a ring)

1 wooden skewer

Cut notches into the pineapple ring along the sides to create "petals". Pierce the green apple on first, width wise, like in the picture above to look like two leaves on a stem. Slide it down to the middle of the skewer. Then skewer the pineapple ring, length wise, stopping when you get to the middle, briefly to add the watermelon ball into the center and skewer back into the pineapple. Push the fruit down enough so that the sharp top of the skewer comes all the way out of the top of the fruit. Then cut off the top with scissors so the end is flat. Freeze on cookie sheets in the freezer for 2 hours and enjoy!

Watermelon Salsa

The dog days of Summer are in full swing here in Steamboat. If you were to venture downtown you would see tons of tourists and locals alike biking or tubing down the Yampa wearing nothing but bikinis with beers in hand, smiling and soaking up the hot sun. This, I know is not technically the "dog days" since that usually refers to temperatures so hot that all outdoor activities cease and you lie around like, well, dogs. However, in Steamboat this is about as close as we come. The sun is intense in the mountains so even though it's only 85 degrees out, believe me it's hot. It's wonderful really because you can still enjoy all of what summer has to offer outdoors and not be a sweaty, blistering mess, unless you are mountain biking. Or, if you are not feeling all that sporty, you can just sit out on your pergola with a nice book, kids biking in the long circular drive way snacking away on a refreshing bowl of watermelon salsa. That's what we decided to do on this beautiful Sunday and I just sat there happy, full of the food and the spirit of Summer. Relaxed and refreshed are initially what I think after we have had a day like this. And that watermelon salsa? It does wonders to promote that.

Watermelon salsa might sound odd to you and that's OK. It did to me too until I had some. My friend Danielle whipped up a batch and I sampled it when I went to her house this past week for a play date. I have had her Mom's pineapple salsa before and let me tell you, that's a winner also and if I ever get the recipe I promise to post it as well. I thought the notion of pineapple salsa was sort of strange at first too. I mean, it would be perfectly OK to accent fish or put on top of something as an accompaniment, but to be the star attraction eaten with a tortilla chip was nutty in my opinion. I was wrong. And that's exactly how this watermelon version is eaten too. I think it's best served with a pita chip, although tortilla would work fine. The best way I could describe this would be to say it's "the person who doesn't like raw tomatoes answer to pico de gallo" It's a version of pico although WAY better than the original (this is coming form a person who hates raw tomatoes though). It's slightly sweet from the watermelon but once you get past that it's pretty complex. Faintly garlicky, slightly sour, onion-y goodness in the back ground...ugh, it's just refreshing and light and perfect for your hot summer days.

I like pita chips with this as I said before because they are crunchier than tortilla chips and also compliment the salsa better in my opinion. Especially if you can get the garlic and herb version. I know, now you do think I'm nuts. Trust me though, the garlic and herb pita chip matched with this salsa is perfection.

This salsa will create quite a bit of juice if kept longer than a hour or so but it's fine, actually encouraged as the flavor only improves. If you have extra, keep it in the fridge in Tupperware and it will be good for about a week, ready to go when you are.

Watermelon Salsa

adapted from Kathy Nichols recipe file

1/4 of a seedless watermelon, rinds removed cut into small dice

1/2 a green bell pepper, cut into small dice

3 scallions, diced

1/2 a head of cilantro, minced

2 cloves of garlic, minced

juice from 2 juicy limes

2 1/2 tablespoons diced pickled jalapenos*

a hearty pinch or two of kosher salt

*diced pickled jalapenos can be found in the condiments section of the grocery store

combine everything into a medium sized bowl and stir. Taste. This recipe isn't an exact science so tweak the quantity of ingredients based on your tastes. (I had to add a bit more watermelon as mine was small to begin with) Let sit for at least 10 minutes or up to overnight.

Serves 4 in theory (served 2 1/2 at my house)

This recipe can easily be doubled for a larger crowd. I used these exact measurements in my recipe today except for adding in an extra slice of watermelon to brighten the whole thing up since it was predominately green to start out with. It should be an even mixture of pink to green. Ahh, now to get back to my relaxing afternoon! Happy weekend everyone.

Whole Wheat Pancakes with Coconut Syrup and Fruit

This just might be my favorite breakfast. Although, that might be because I don't eat very interesting breakfasts in the first place. Plain oatmeal, Ezekiel toast, grape nuts with peaches and bananas don't exactly scream excitement. But this, this is something to celebrate!

If you have never had coconut syrup before, I pity and urge you to make it a priority to taste this week. I first had it in Hawaii where it is served commonly like maple syrup is here. My husband and I stayed in Kauai for the "baby moon" of our second child. Lucky us. The sun shone, the clouds rained and since there were no cocktails to be had, the guava juice and coconut syrup flowed. I remember my cousin Harrison had bottles of coconut syrup in his pantry that he would bring home from his trips to Hawaii because you couldn't get it here. Harrison's dad is Hawaiian and had connections. I knew early on that it was a precious and much coveted commodity. I thought you had to order coconut syrup over the Internet to get it here, and I did a couple times, but then I found a recipe online for making it yourself at home and I was intrigued. So I tried it and it's dang close people. Close enough that I probably won't buy it again over the Internet.

I had a very memorable breakfast at my Aunt Jenny's house a couple years ago. Becca and Micah were there. I'll just call them my cousins even though Becca is really my aunts, husbands sister. I grew up around her and even though we are not blood related, anyone married in or remotely related to me in anyway gets chalked up to "cousins" in my mind. Any who, we had this amazing breakfast consisting of these outrageous butter waffles (they are called butter waffles for a reason) covered in various chopped up fruit with coconut syrup and whipped cream. Can anyone say gut-bomb? It was absolutely delicious but I didn't feel very good the rest of the morning. Sugar tends to do that to me. Gut-bomb aside, I certainty couldn't go the rest of my life without having these flavors for breakfast every now and again so I thought about how I could change it to make it both healthier and to cut down the sugar quotient. This recipe is what I came up with and can I tell you, you don't miss a thing! You don't need all the butter in those waffles or the extra sugar in pre-bottled syrup and whipped cream. Because this, my friends, is breakfast nirvana.

Whole Wheat Pancakes with Coconut Syrup and Fruit

adapted from allrecipes.com and various other sources that are just hodge-podged together

for the pancakes:

1 cup whole wheat flour

2/3 cup all-purpose flour

1/3 cup wheat germ or oats

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons brown sugar

1 teaspoon salt

5 1/3 tablespoons unsalted butter

2 1/2 cups buttermilk

2 eggs, beaten

3 tablespoons unsalted butter

In a food processor or a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.

Cut the butter into small pieces with a knife, and add the butter to the flour mixture. mix until the mixture has a sand like consistency (If using a bowl instead of the food processor, just warm the butter in the microwave for a few seconds so it blends easily).

Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 1-2 minutes.

serves 4

Coconut Syrup:

1/3 cup water

1/3 cup sugar

1 can of good quality coconut milk*

a pinch of kosher salt

1 teaspoon vanilla

Combine the water and sugar in a saucepan and boil together until it's reduced in volume by roughly half. Strain the can of coconut milk through a fine mesh strainer. Discard the watery stuff that falls out and only use the more solid stuff.* Add the coconut to the syrup mixture and whisk to combine. Let it cook just until it's thickened up a little, about 5 minutes. Add the salt and vanilla and mix well. Serve warm.

* good quality coconut milk should separate a bit to leave some watery stuff floating in the top and bottom the can. That's what I want you to strain out. However, if you open your can and don't see any separation, just pour the whole can in, it'll be OK, just a tad thinner.

Fruit:

dice up any combination of the following and mix together: (we use all)

bananas

strawberries

kiwi

peaches

mango

To assemble- top pancakes with fruit and drizzle with coconut syrup.

The blog I got the coconut syrup recipe from was adamant that the salt and vanilla extract are NOT optional. So please add it in. It gives it depth of flavor. If you have more than 4 very hungry people, I would urge you to double the pancake recipe. Happy weekend everybody!

Mustard-Herb Glazed Salmon

Someone once used the word "inspired" to describe me. I think it's my favorite word ever. Inspired. It's more flattering than pretty, or fun or brilliant. It means something special. It's something you can't muster up on your own. Something that is a gift, and if it's true, nothing that I have achieved myself. That's why I love it so.

Usually when I invite people over for dinner it is because I have been inspired to make a meal and want to share it with others. I've done it the other way too, where you do the inviting first and then rack your brain trying to figure out what to serve. However, if the meal inspiration doesn't come in time, I'm never happy with the results. That's why I prefer the first method. Every couple has the "we really should have (insert who ever here) over for dinner soon" conversations. Sometimes, there is follow through and other times you have the same conversation over and over for years before you actually do it. I generally strive for follow through, but I wait for inspiration first. If I have no specific vision for the night or what food will be served, the invites do not go out. I willingly wait. I think I owe people that. When I have someone over, my purpose is to honor them. Make them feel taken care of and well fed. I will fail every time if not prepared and that's why I choose to wait.

I love methodically preparing a meal for company, with my kitchen timeline well laid out ahead of time. Lighting candles and putting on good music, like Diana Krall or Michael Buble a little louder than seems right. Getting ready an hour before hand and starting a glass of wine before the guests arrive so that I am absolutely ready when they come. I don't want anyone to ever feel like I am not ready for them when I'm hosting.

Last night we hosted. The inspiration came in the form of mustard-herb glazed salmon because we had wonderful fresh caught wild Alaskan variety. It's sharp and lovely giving the right amount of bite to salmons natural richness. Its basically a thick and concentrated vinaigrette made from a combination of Dijon mustard's, garlic, white wine, olive oil and fresh herbs. It's also a perfect choice for people who don't exactly love salmon as it stands up to any fishy flavor it might have naturally.

We sat out on the cool of our deck, overlooking our town, kids playing all over the yard, wild and proceeded to have a refreshing, wonderful Summer evening over great conversation, salmon, roasted potatoes, asparagus, wine and strawberry shortcake.

Mustard-Herb Glazed Salmon

adapted from Giada De Laurentiis' Everyday Italian

2 garlic cloves

3/4 teaspoon finely chopped fresh rosemary leaves

3/4 teaspoon finely chopped fresh thyme leaves

1 tablespoon dry white wine

1 tablespoon extra virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

nonstick olive oil cooking spray

6 (6-8 ounce) salmon filet's

kosher salt and freshly ground pepper

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon f whole grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Pre-heat broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon filet's on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon mustard sauce over filet's and continue broiling until the filet's are just cooked through and golden brown, about 5-7 minutes longer. The fish will be done when it flakes easily when pierced with a fork

Transfer the filet's to plates and serve with lemon wedges.

serves 6

I didn't notice my picture was blurry until I uploaded it on here. Sorry about that. It was beautiful in person, I promise. You can make this without the whole grain mustard, using Dijon for the whole thing but I wouldn't advise it. They both have distinct flavors and work together wonderfully here. One thing though, please use fresh herbs. Someone asked me if they could use dry and I suppose you could, but just don't. Dried and fresh herbs don't even compare. You just can't...well, do what you will but fresh are definitely better. The inspiration just tells me so...And Aunt Jenny, thanks.