Time to get out the grill and put those fresh garden veggies to good use. This is a terrific recipe that makes a lovely party platter in a matter of minutes.
Eggplant, peppers, zucchini, asparagus, and red onions – marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.
Marinated Grilled Vegetable Platter with Whipped Goat Cheese
- Cut eggplants, onions, and zucchini in 1/4-inch thick slices.
- Salt the eggplant slices, and leave in a colander for 20 minutes so the bitter juices drain out. Rinse and pet dry.
- Wash the peppers, and leave whole.
- Wash the asparagus, and cut the woody ends.
- Mix olive oil, balsamic vinegar, apple cider vinegar, garlic and chopped oregano, with onion salt and black pepper, and brush all vegetables liberally with the marinade.
- Grill veggies on medium heat, turning them over once or twice.
- Remove the charred outer skin from the peppers by rubbing off- slice the pepper in half, remove seeds and then continue slicing the peppers lengthwise into 1” slices. Set aside until ready to assemble.
- Remove the remaining vegetables to a plate and drizzle with the remaining marinade and more fresh oregano. Add more garlic if needed - they should have a distinct garlicky, tangy taste.
- With an electric mixer beat the whipping cream until soft peaks form. Add the goat cheese, and smashed garlic, and a pinch of salt, then beat until fluffy.
- Arrange the vegetables decoratively on a platter and serve with the whipped goat cheese on the side.
Place left over veggies in a container and pour over a marinade of equal parts apple cider vinegar and olive oil, plus lots of pressed garlic and salt. They will taste great the next day, and will keep in the fridge for a long time.
Recipe adapted from www.victoriastable.com
There are certain tastes and flavors that never leave our memories no matter how much time may have passed since we first experienced them. Such is the case with me and the aromatic Greek rice my mother so often made for our family when I was growing up.
As with almost all of her cooking, she seldom, if ever, referred to a recipe. She simply relied on an innate sense that never seemed to fail her. One of my favorite foods she frequently made in this manner was this garlic flavored rice. Here’s what she did: Into a favorite skillet she simply poured some olive oil, heated for a minute or so, added some dry rice, few cloves of fresh garlic, let it sizzle, then a few cups of water pinch of salt and a generous fistful of fresh chopped parsley, lowered the heat, put the lid on, and left it alone till she was ready to serve it to us.
We loved this with lamb which we often had, and also enjoyed having it as the stuffing for a whole roast chicken.
- Heat olive oil in skillet until hot, add dry rice and stir until it becomes slightly golden.
- Add garlic cloves and let cook until softened, crush with fork; add water, and parsley.
- Cover tightly and let slowly simmer till desired doneness. Add pepper to taste.
“When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain
Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite know where to start. Let me share some tips with you that I recently discovered, and then go andmake this delicious and refreshing Watermelon, Mint, Blueberry and Feta Salad — a great side dish for a hot summer day.
1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots, called field spots, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.
2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
3. Watermelons have genders. The “girl” watermelons are more round and stout — theseare the sweeter ones. The male are oblong and tend to be more watery.
4. The best watermelons are average-sized. Don’t go for too small or too big, but just right.
5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.
6. Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.
Blueberry, Watermelon, Feta and Mint Salad
- In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
- Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat. Serve immediately.
Here’s a tasty and classy recipe that we served to our guest in Bethany tonight. The prep time is minimal. You can make the marinade ahead, add the steak tips, seal in a zip lock bag and freeze until ready to use (skip to step 2). We recommend buying steak tips when they are on sale. All of us love comfort food, and this is the perfect recipe for a busy family. The marinade is also our new favorite for steaks and grilling as we head towards summer – a teriyaki kind of flavor. We got rave reviews from our guest, so give it a try!
Beef Tips with Mushrooms and Sherry
- In a shallow bowl, make the marinade by combining soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat beef tips with marinade. Cover and refrigerate for at least 6 hrs.
- Remove steak tips from marinade and pat meat dry. Reserve marinade.
- Heat a large skillet over medium-high heat with oil. When oil is hot and begins to smoke, add the beef and brown 3 min. on each side. Do not overcook. Remove when evenly deep brown and reserve on a plate.
- Add remaining 3 Tbsp. olive oil to skillet, heat until oil ripples then add mushrooms and brown 7-8 min. Add garlic after 5 to 6 min. Season mushrooms with salt and pepper and cook a few minutes more.
- Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
- Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.
“Who wants to take on care of the rhubarb patch?” This question went out a few days ago to the sisterhood from the sister in charge of our vegetable gardens. Before the day was over the question had been answered, the patch had been watered, and the fertilizing process begun.
We love our rhubarb patch. We love to watch it come into fruition producing its rich beautiful leaves and stems. We love to see it harvested and prepared for the many different ways we use it.
For this year’s Easter dinner various sisters volunteered to make a variety of very special desserts. There were several decadent chocolate wonders. There were tortes and trifles piled high with tantalizing toppings. There were brand new gourmet creations anyone of which could have taken a prize, and then there were a number of humble pies. So…which dessert do you think was most requested? You’re absolutely right. It was our old-fashioned, flavorful strawberry rhubarb pie. Unfortunately, some had to go without!
- Preheat oven to 425° Fahrenheit.
- For the pie crust: Combine the salt and flour together.
Cut the shortening into the flour mixture using a pastry cutter until it is about pea-size pieces.
- Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
- Combine the rhubarb, strawberries, sugar, flour, and salt.
Turn into the unbaked pie shell.
- Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top.
Brush with egg white wash and garnish with large granule sugar.
- Bake at 425 degrees Fahrenheit for 15 minutes.
Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Note: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.