A Cook & Garden, Together In The Pacific Northwest
Tired of the same old burger routine? Here’s a super-simple idea to add to your burger repertoire. Just a few simple additions changes shrimp into an irresistible supper. The burgers are rich with shrimp, thick, and juicy, with just a touch of lemon and green onion. After they come off the stove, they get slathered with a homemade tartar sauce to jazz up the whole works. Add the bun of your choice, a fresh tomato, and go to town.
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I have fond childhood memories of hot summer days, awaiting the neighborhood ice cream truck. I don’t remember the driver’s name, but I thought he was ancient (but since I was 8, he could have been 25), wore a white jacket and hat, and drove a little red convertible around the neighborhood, blaring out some musical tune that could be heard for blocks, drove our parents crazy, and hypnotized all of us into running toward it at full speed. He arrived with a cooler that was fully loaded with as many ice cream treats a kid could imagine, which made it hard to decide what to choose. I’m sure many an ice cream bar was melted with all us hanging over the side of his car, staring into the cooler, and mired in indecision. One year, I was fully entrenched in my Drumstick phase, but when I discovered the Creamsicle the following summer, everything else fell away. I still can’t resist that combination of creamy vanilla ice cream and orange sherbet, so dreamt up this super easy cremesicle pie. It can stay happy as a clam in your freezer for a couple of weeks or more, waiting for you to get the urge for a treat, and is nice to have for drop-in company. The crust is crumbled waffle cones, held together with melted butter and a little sugar. Then all that’s left to do is grab a couple of containers of ice cream and start layering. The crust is not baked in advance, so the whole thing comes together in a few minutes. I swear I can hear that little ice cream truck tune every time I grab a slice.
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Summer is here in all it’s glory. Gardens are bursting, tans are forming, and cold desserts and beer are always on the menu. The first glimmer of sunshine always sends me straight to the grill, and that translates into it being it high time to make some Limoncello chicken. This is not your ordinary lemon chicken – we’ve got the ultimate lemon infused marinade, but that’s not where this story ends. An after-grilling generous drizzling with a creamy lemon vinaigrette that has both Limoncello and the juice of grilled lemon halves takes this one over the top. Heaven on a barbecue…
This recipe has ended my search for the perfect Blueberry Muffin. For years, I was disappointed because even though they always looked delicious, biting into one was a major disappointment due to either stinginess on the berry elements, not much structure, or muffins so sweet they wanted to give me a headache. I had sworn off blueberry muffins altogether until I met these guys…. They have a nice, firm texture that can hold up to the tons of blueberries inside and is just the right amount of sweetness. They’re topped with a buttery, crunchy streusel and just a little whisper of cinnamon that’s guaranteed to put a big smile on your face. This recipe, like so many others, appears to have a long and winding history. I first discovered it when my niece, Toni, made some for us from a recipe she found on Pinterest. I made a few tweaks just because I can’t keep my hands off of any recipe, and this is the result. After all, this is the world of cooking – everybody has their own spin on the classics, and that’s a very good thing. …
Do you have a crowd to feed this 4th of July? Me too. It is tradition in our family that I make the potato salad, and that I make enough for a ton of people so everybody can take some home. This was also one of my dad’s favorite dishes, and since the 4th of July was his favorite holiday, he has been on my mind a lot lately.
I miss my dad. Every single day. He was a prince among men, disguised in a rumpled shirt, reading glasses covered with paint splatters, bits of sawdust and motor oil, and a baseball cap that looked like it had been run over several times.
My dad put training wheels on my first bicycle, and bought me a pony when I was too little for a big horse. He bought my first car, a three speed, 1965 Mustang that had seen much better days. Then he took his life into own his hands and taught me how to drive it. He helped buy my first house, and spent an entire year fixing it up. We fought like cats and dogs during that year, since we each had a different perspective on how the place should look. He favored white, black, and red. I despised them. One day, I was painting the dining room ceiling a vivid rose color (looking back, it was hideous and I eventually did it over in another color). Grandpa Bob walked in, saw what I was doing, and had a fit. Then he stomped out and slammed the door. Thirty minutes later he came back with two giant ice cream cones. That is how the year progressed. We went through a lot of ice cream, and he never gave up on me.
Our dad loved every single moment of his life, had an amazing sense of observational humor, and could sell you the Brooklyn Bridge even if you already had one. He loved to eat, and this Potato Salad was always one of his favorites. He would always ask for seconds, but would caution, “Just a little spoonful. I’m delicate, you know”. Happy 4th of July, Grandpa Bob. I love you. …now let’s get going on this recipe!
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Our first trip outside of the continental US was to Jamaica, many years ago. I had never travelled much outside of my home state and was used to the whole ‘white picket fences’ and ‘everybody has a television’ kind of life. This trip changed all that, and it also brought on my very first case of over the top culture shock. I had never seen such poverty in my life, and I couldn’t figure out how everybody could be so darned happy when many lived in plywood sheds with tin for a roof – but that all became clear very shortly after we arrived. In fact, I think it must be nearly impossible not to be happy there. It is a magical, beautiful, and peaceful place, and the people there could not have been more friendly. The food was incredible, with seafood fresh off the boat every day, and amazing tropical fruits (and drinks by the way) that I’ll never forget. One of my favorite dishes was Jerk Chicken, and here’s my attempt at trying to recreate it at home. The term ‘jerk’ means the meat is either dry rubbed or wet-marinated in a hot spice mixture that includes hot peppers, cinnamon, nutmeg, thyme and allspice, among other things depending on who is doing the cooking. It is typically cooked over a wood fire to ensure that irresistible smoky flavor. Traditional Jerk Chicken is made with Scotch Bonnet peppers, but I am a total baby when it comes to anything spicy, so I just used a nice big pinch of red pepper flakes. If you prefer to live on the wild side, please feel free. As we say in Jamaica, “No problem”.
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They say the best recipes are those passed down from family and friends, and this recipe proves it. I made a new friend, Sandy, at the gym this year. We often find ourselves in the locker room or hot tub at the same time (preparing for a grueling workout ha ha), and the conversation often turns to recipes. Sandy is one of those perpetually happy people, is friendly and kind to everyone, and always has a big smile on her face. She also has incredible recipe ideas. One day, she described a Strawberry Rhubarb pie with an oatmeal crust, and I was hooked. I love pie but am not the biggest pie crust fan, so I was drawn to that idea like a magnet. This recipe originated from one in Family Circle Magazine from 1982. Sandy added strawberries to the original, and I made a couple of small changes myself, and that’s what cooking is all about. Love somebody’s idea, then get busy and make it your own by adding your own touches. I intend to make it every chance I get.
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This summer salad is quick, easy, delicious and loves to travel. What more could you ask for? Perfect for Tailgates, Potlucks, Picnics or whenever you feel like it. This guy loves to be served at room temperature, so no worries about keeping him cold. because that’s when the flavors of the herbs really pop. In fact, I have been known many times to heat this salad and serve as a side dish along with supper. The orzo is bathed in lemon juice and olive oil, and he scent of herbs perfumes the dish and makes it irresistible. Pack some along to your next gathering, or do like I do and stash a bowl in the refrigerator for a supper side dish during those hot days of summer when the thought of cooking just makes you mutter ‘ugh’.
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Hello Readers!! Today marks my 200th blog post – can you believe it? Me neither. It’s been so much fun – I love sharing recipes with you. ….and since I have been up to my jam spattered elbows all afternoon making strawberry jam, I thought this would be a good time to share one of my very favorite posts with you. Strawberry season seems to be over in the blink of an eye, and farmer’s markets are full of these beauties right now, so it’s important to jump on the jam wagon before it’s too late. Making jam is easy and fun, and with a couple of tricks I’ve thrown in based on much trial and error, it’s a snap. So hope you enjoy – and thanks so much for reading this blog. I know there are a thousand other things competing for your time, and it means so much that you’ll spend some of your time with me. And without further rambling from me, here’s Number 200:
…. I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last three years that I figured out how to make it so that it tastes like fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, and that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Come on along with me and check it out….
Grilling season is upon us, and I’d love to share one of my favorite ways to serve grilled salmon. I love the smoky flavor of grilled salmon but have to admit the thing I love best about this is entire endeavor is the fresh mango and lime sauce. This sauce has it all – rich and creamy mango, a kick of lime, and just the right balance of salt. Better yet, you can make it in five minutes. It’s also one of those recipes where you are completely in the driver’s seat. More lime? Add more. More salt? Go for it. Want to spice it up with some sriracha? You’re driving. Drizzle this beauty on grilled seafood or chicken, serve alongside fresh or steamed vegetables, or eat it with a spoon – it’s that good. I’ve also dreamt up a coconut rice to go along with the fish, that made with Jasmine rice, and flavored with coconut milk, unsweetened coconut, and lime, and chives. It’s always a good strategy to make sure you manage to accidentally on purpose get some of that mango sauce mixed in too. Aloha!!
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