Okay. So, I can be a tad stubborn in my dessert likes and dislikes. The BF can attest.
[Ed. note: Want to answer this honestly, but I've been falling asleep before her and value my own life.] My existence has revolved around the dictum: if it is not chocolate, it is not dessert. Would think to myself, "What's the point?" It was never a problem to pass up fruit pies, tarts, parfaits, jams, jellies, or other such confections. Then several years ago this tart changed my mind. Discovered it from Donna Hay's Seasons and it became a real show stopper for clients. Tart, tangy, colorful, not too sweet, and light. It's also one of the easiest desserts I have ever made. It's not chocolate, but it works as a terrific distinctive summer dessert to end the meal with.
Adapted from: Donna Hay, Seasons
Number of servings: 4-6 Ingredients Tart and Topping
Directions Tart and Topping
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Over the years (I started making this about ten years ago), many clients have grown to love this lentil salad. One of them orders it practically every single week. No wonder.
So easy to make, it's an extremely versatile side dish, and by itself as a main course it's straight-up vegan. The BF loves it, but he needs another protein, so I like to add soft-boiled or poached eggs, and/or chicken sausage (pictured above). Easy to pack for on-the-go sojourns, the dish can be served cold, warm, or at room temperature, and it even tastes better the next day. I cook fresh lentils all the time, but have to say a terrific hack and time saver is to use Trader Joe's steamed lentils, which are found in their fresh produce section. They're delicious and have a firm texture, which is key to this salad. This one is a perfect summer dish, and unlike most of these blog recipes, isn't an adaptation–it's wholly original. Feel free to make subsitutions, i.e., substitute parsnip for carrot, dill for parsley, and if you don't like fennel, use only celery. Make it your own. Number of servings: 4 Ingredients Lentils
Directions
NOTE: If using Trader Joe's steamed lentils, take out of box, make three slits in the plastic. Place on plate and microwave for approx 45 seconds.
"You say tomato, I say tomahto."
September is one of those in-between cooking months. Summer is over, but it’s still hot out and the Farmers Market bins are overflowing with juicy, ripe tomatoes in myriad of colors. Autumn root vegetables have made an appearance, and I can't wait to leap into fall, but I promised my BF I would not start decorating or making anything pumpkin-related until Oct 1. [Ed. Note: It would be "All Halloween All The Time" in this house, if she could get away with it.] This tart is a perfect end of summer meal—lunch, brunch, dinner or an even better appetizer. It's also a great way to use up all your ripe garden tomatoes in a quick and non-fussy fashion. And on muggy odd-weather weeks like we've experienced recently in the bay area (triple-digit heat followed by monsoon rain and lightning), lets be real, I don't want to bake when it's a bajillion degrees. I have made this tart every September for the last decade with various crusts, i.e., one sheet of defrosted puff pastry, homemade rye, buckwheat, or polenta tart crust, as well as whole wheat pizza dough. This time I made it with Vicolo cornmeal pizza crust (see picture below). This is not a sponsored post, but these ready-made crusts are a godsend: freshly made, organic, all natural, no preservatives, and there are even gluten-free options. They come pre-packaged in the refrigerated section of your grocery store (Safeway, Trader Joes, Whole Foods, etc.), and if you like the taste and texture of cornmeal, you won't be disappointed. If you can't find Vicolo in your grocery store, you can substitute with one sheet of defrosted puff pastry, rolled out to a 9x13 rectangle and placed on a baking sheet. Follow the baking instructions on the box and let it cool completely, then follow the rest of my instructions for the filling and assembly. Number of Servings: Approx 2-3 (per one 8-inch tart). Note: Ingredient list below is for one 8-inch tart, and Vicolo crusts come in packages of two. So if you want to make both you will need to double the filling amounts below. Ingredients
Directions
More people will come if they think we have punch and crostata!
-Eric Cartman (who knows his pie substitutions) youtu.be/IVkhqReJOug Personally I prefer making crostatas because I like the fruit-to-crust ratio better than pies (read: I'm only in it for the crust). Take advantage of the peak pluot and plum season with this crostata. Adapted from: Honestly Yum Number of servings: 6 Ingredients
Directions
Growing up in Portland and Sweet Home, Oregon, we only ate corn in August. Not by choice. It wasn't available in the grocery store or from nearby farms at any other time.
There was a farm about five miles away that offered "U-pick" corn; my siblings and I would fill a laundry basket, weigh it, bring it to my mom, who would then steam it, poke corn holders www.dreamstime.com/royalty-free-stock-photos-corn-holders-image85158 (do people still use these?) in the cobs, and serve on the table with a cube of butter and shaker of salt. Corn was the only vegetable that I liked, and since we only could get it during August, it was a real treat that we all looked forward to. Now, I’m spoiled, and live in an area with farmers markets and grocery stores carrying fresh corn all year round. (That said, I still try to buy it only in late summer because the quality is better. Chalk it up to childhood bias.) I like to make fresh corn in a variety of ways, always off the cob, usually sprinkled with lime and salt. I streamlined this recipe from Food52, and loved that the corn flavor was so robust, yet the soup itself was very light. It's also vegan, dairy free, gluten free, paleo, Whole30, and comes together in about thirty minutes. Remember, always try to get the freshest corn possible–the season is almost over! Adapted from: Food52 Number of servings: 4 Ingredients
Directions
L-R: Jacquie, Michael, Janette, and John (missing little sister Julie), celebrating an August birthday.
Ice cream–it’s not my jam. When I was a child, several times over summer our family hit the DQ for ice cream. My two sisters, two brothers, grandmother and parents all ordered a child-size vanilla soft serve chocolate-dipped cone (you know, the cone with the signature curly swirl on top), but I was allowed to order…a hot dog.
I detested ice cream this much. Being allowed to substitute was a big deal. I grew up in a family where you ate what was served for dinner and you could not make something else. Allowances were not allowed. As fate would have it, in the last decade, (because of my ice cream loving boyfriend [Ed. Note: DID SOMEONE SAY ICE CREAM?]) I have developed a taste for it. Still not the number-one choice, but this key lime ice cream is sublime. This recipe from Jenn Segal is perfect. Didn’t change a thing. It’s actually creamier than normal ice cream, luscious, tart, and tastes like a key lime pie. Perhaps best of all, no need for an ice cream maker (which I do not own). Minus the chill-time, it comes together in about a half-hour. Adapted from: Once Upon a Chef Number of Servings: 6 Ingredients Crust
For the Ice Cream
Directions
I'm a movie-aholic, and The Usual Suspects is a perennial favorite–one that never gets stale. Few films stand up to repeat viewings; I typically don't see a movie more than once, even if it’s a favorite. Every time Fenster says something unintelligible, can't help but lose it.
I’m the same way with food. I don’t like leftovers, with the exception of tacos. For some reason, Don and I can willingly eat tacos several nights in a row and not tire of it. [Ed. Note: Go figure.] Let me introduce you to the roasted salmon taco. Not only is this super healthy, it only takes 30 minutes to prepare, and you will not tire of it (promise). The recipe is from Cooking for Jeffrey by Ina Garten (love that woman). The tacos have a bold flavor with the tender spiced salmon, beautifully contrasted by the tangy slaw and kicky creamy avocado. Everything is fresh and simple and perfect for a weeknight meal. This might be a tad spicy for little kids, or those sensitive to heat, so adjust the chipotle chile powder accordingly. Adapted from: Cooking for Jeffrey, by Ina Garten Number of Servings: 6 (2 tacos per person) Ingredients For the slaw
For the salmon
Directions
My boyfriend Don and his mother Kathy have many similar traits: a peculiar sense of humor, love of music, financial acumen, and love of all things citrus, vanilla, caramel, butterscotch, and ice cream.
Today is his mother's birthday–she passed away last December 6. Amazingly, she and my mamala have birthdays a day apart (August 3 and 4), and passed one day apart (December 6 and 7). Over the years it has become something of a tradition for me to make Kathy a special birthday dessert, and I don't plan on ending this any time soon. I’m not sure if Kathy knew how much joy it gave me to make something special for her. [Ed. note: Um, Yeah.] Hope she enjoyed it as much as I did. Don grew up on Chipwiches and the San Francisco bay area's beloved It's It en.wikipedia.org/wiki/It%27s-It_Ice_Cream, so this was part of my evil plan to get to his heart through his stomach. [Ed. note: Shut up, just shut up...] The original recipe calls for pecans, which of course complement the butterscotch caramel flavor wonderfully, but since we like our desserts smooth, we sometimes leave them out. This particular cookie recipe works especially well for ice cream sandwiches because it retains its softness, and the butterscotch caramel flavor really shines through. Cookies Adapted from The Tenth Muse, by Judith Jones and Orangette Number of servings: 30 cookies / 15 ice cream sandwiches Ingredients
Directions Cookies
Ice Cream Sandwiches
A quick note that you should expect regular recipe posts every Wednesday (with occasional lagniappe as is deemed necessary). ;-)
Nectarine and Marscarpone Tart in a Gingersnap Crust A perfect summer dessert, the tart nectarines and spicy gingersnap crust offset the not-too-sweet filling nicely. Originally a Bon Appétit recipe that Smitten Kitchen adapted, I made a few additions, namely, heavy whipping cream and cinnamon as I prefer a fluffier, less dense filling. The topping is open to a variety of summer fruits. I have made this tart and topped with cherries and other stone fruits as well. Adapted from Smitten Kitchen Number of servings: 8-10 Ingredients Crust
Directions Crust
Flling
Topping
Another seasonal (in California, we are in the throes of cherry and corn season) client favorite, this one is quick and simple to prepare, and the colors and ingredients scream summer. The sweetness of the corn with the charred lettuce, tangy pickled cherries, and shallots make for a fresh, vibrant combination.
Adapted from Heather Christo Number of servings: 6 Ingredients Pickled Cherries and Shallots
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AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
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