Basil salt - simply summertime

Just another use for all your herbs - Herb Salt!

Simple and satisfying! With the bumper crop of

tomatoes coming in, we think this is the perfect time to post this recipe.

Nothing is better than a tomato right from the garden with a little salt.

Everyone knows basil and tomato's are besties, so why not

simplify the moment. The recipe below is for the herb salt but

you could take any of your favorite herbs and combine them. 

1/2 cup kosher salt

1/2 cup packed basil leaves - press them in tightly to measure.

Preheat your oven to 225.

Process the salt and basil  in your food

processor, until its well blended. 

Then spread this on a baking sheet and bake until dry. You'll want to toss it

at least once 1/2 way through. Bake it about 30-40 minutes until dry. Let this cool.

Then put this back into your food processor and pulse again, until  Serve this with tomatoes and motz or just tomato's. 

Below are some of the Italian tomato's. Hanging is best for them - its the authentic Italian style and they stay fresh for a long time. Plus no bruising!

Next we'll be making some fire salt with some mixed peppers from the garden...why not? 

Enjoy

Sunset Cabbage aka Grilled Stuffed Cabbage

This was also part of our chuck wagon dish day. Tom and I made this and its so simple and so good!  Be sure to present the whole barbecued cabbage to your guests, when the "wows" die down you can cut it up to serve it.

3/4 stick butter
6 sliced uncooked bacon, cut crosswise into 1/4 inch slivers
3/4 cup chopped onion
1 green cabbage 2 1/2 lbs
1/4 cup your favorite BBQ sauce
salt and black pepper

Melt 1 T butter in a skillet over medium heat. Add bacon and onion and cook until just beginning to brown, about 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter.

Cut the core out of the cabbage as shown in the picture and discard.

 Cut the remaining butter into cubes. Stir the BBQ sauce into the bacon and onion mixture. Prop the cabbage upright on the foil ring.
Cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter will fit. Using a basting brush, paint the outside of the cabbage with the bacon drippings. Season the cabbage lightly with salt and generously with pepper.

Set up your grill for indirect grilling.

When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer)
1 to 1 1/2 hours.

To serve, peel off any dried out or charred outside leaves and discard. Cut into wedges and serve.

Brussel Sprouts

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Potatoes Dauphinois

Well I am just coming off the holidays just like everyone else and thought about what I wanted to post as my first of 2012.  I love this recipe.  It is not only delicious but beautiful too. Perfect for a dinner party. I love the layers of the white and sweet potatoes. Just be aware, this is a two step recipe, make it a day or two before then finish it off the day you are planing on serving it. I took a ton of pictures for this because I wanted to show you step by step!

1 1/2 c. whipping cream
1 c. milk
1/2 t. each dried thyme, salt & pepper
5 russet potatoes peeled
1 sweet potato peeled
3 cloves garlic minced
1/2 c. grated parmesan cheese

Heat oven to 400 degrees.  Combine cream, milk, thyme, salt & pepper in a large pot. cut the russet and sweet potatoes into 1/8 inch slices with a mandoline or knife dropping them in the cream mixture . Cook over medium heat stirring occasionally until potatoes are evenly coated until the cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottome of an 8X8 inch buttered pan . Transfer potatoes to pan in layers after the first layer sprinkle 1/3 of the cheese over potatoes. repeat 2 more time & top with that last third of cheese. pour the remaining cram mixture from the pan over the potaotes. Bake for about 30 minutes, take out of the oven and let cool for 1 hour. Cover and then refrigerate overnight. Do not skip this step or the potatoes will not cut properly.

Slice potatoes with a mandoline if you have one!

Put them into the cream mixture and cook until the mixture thickens

Place the garlic on the bottom on the buttered pan, then potaoes & cheese in layers

Pour the rest of the cream on top of the potatoes

Bake for 30 minutes until nicely browned.  Cool & chill overnight

Cut through the cold potatoes with a biscuit cutter-you may want to lift the bottom with a spatula

Place on parchment and bake

Check out the layers-this is so beautiful

Heat oven 400 degrees again . Cut the potatoes into rounds with a 3 inch round biscuit cutter. I take a spatula and place it underneath the potato stack then transfer it to a parchment lined baking sheet. Bake until they begin to bubble, about 10 minutes. Take out of the oven let settle for a minute or so and transfer to a serving plate. This recipe will make at least 6 servings. It can be easily doubled and put into a 13X9 pan.

Skillet Brussel Sprouts with bacon

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Pam's Pretzel Topped Twice Baked Potatoes

We made this at our last For the Love of the Dish Day
and they were so good. Who would think to put pretzels
on potatoes?

When you make this,  double the recipe.
Its a little extra work to make the twice baked and since they
freeze very well, you will be glad you did!

Enjoy!








1 1/2 lbs. small red new potatoes
3 T. vegetable oil
1 c. shredded pepper jack cheese

1/2 t. salt

1/4 t. pepper

1 clove minced garlic

1 lb. bacon cooked and crumbled

1 cup crushed honey mustard pretzels

1/2 stick butter, melted

1 t dried basil

1/2 c sour cream

3 oz cream cheese

1/3 c minced green onion

                                                                                                                              

Preheat oven to 400 degrees

Pierce potatoes and rub skins with oil. Bake uncovered on a shallow baking pan for 50 minutes and cool. 
In a mixing bowl, pepper jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper and mix well.  When the potatoes are cool enough cut them in half lengthwise & carefully scoop out the pulp, leaving a thin shell.  Add the pulp to the cheese mixture and mash. Stir in half of the cooked bacon. Stuff potato shells.

In a separate bowl add the crushed pretzels, the remaining bacon and the melted butter.  Mix well and top each potato with the topping.
Place on a baking sheet and bake for 10 to 15 minutes or until heated through. These can be frozen and baked at a later date if desired. Thaw before baking.

Zucchini Fritters

If your garden is like mine right now and you've planted zucchini, then you are probably looking for a different recipe to make other then the usual zucchini bread.  I mentioned in a previous post that I collect cookbooks.  I have a couple hundred at least.  I also like things before they become a fad or popular. In 1979 I went with my Mom to a cookbook signing that was advertised on the radio.  The author was this lady named Giovanna D' Agostino aka
Mama D.  She was an older woman who was an excellent cook and owned a restaurant in Minnesota. I "Googled" her and sadly she died in March, 2009 at age 94. This recipe was adapted from her book "Mamas D's Homestyle Italian Cookbook".  As usual, I have changed it up a bit to make it mine. Enjoy!

2 medium zucchini unpeeled sliced paper thin
1 c. flour
2 eggs beaten
1 clove garlic minced
1/2 c. water (you may need a little more if the batter looks too thick)
1/4 c. grated Parmesan cheese
1/4 t. cayenne pepper
1/2 t. dried oregano
salt & pepper to taste

1 c. canola oil for frying

ranch dip/dressing or marinara sauce for dipping

Here's the ancient book in my collection.

So it's autographed too!

Here's what you need....

I sliced these zucchini super thin on my mandoline.

Fry those babies til golden brown.

Drain on paper towels

Combine all ingredients except oil & mix thoroughly. The mixture will be the consistency of pancake batter.
Heat the oil in a skillet. When hot, drop batter by tablespoonfuls into the oil & fry until golden brown about 5 minutes.
Remove with a slotted spoon and drain on two layers of paper towels.
Sprinkle with additional salt & cheese. Serve with either marinara or ranch or just eat plain-they are very tasty!

The zucchini is so tender-they will not last long on the plate!

Grilled Artichokes with creamy white wine vinaigrette

Tom and I love artichokes and this is a new twist but also allows us to cook on the grill all summer long!

1 T plus 1 t kosher salt
2 large lemons quartered
3 large artichokes (1 lb each)
1/3 cup extra virgin olive oil
1/2 t freshly ground black pepper
2 cloves garlic, minced
1 T chopped fresh rosemary leaves

Vinaigrette:
1/2 cup sour cream
1/4 cup extra virgin olive oil
2 T white wine vinegar
2 T honey
1/4 t kosher salt
1/4 t fresh ground black pepper

In an 8 quart saucepan, bring 8 cups of water to a boil over medium high heat. Juice the lemons into the water and add the squeezed lemon shells.  Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut off the tip of the stem. Using a vegetable peeler, peel the outer skin from the remaining stem.

Cut each artichoke into 8 wedges. Take a paring knife and remove the fuzzy choke making sure to get all of it out. Take a toothpick and stick it through the center to hold all the leaves in place. Place the artichokes into the boiling water and allow it to return to a boil.  Cover the pan and boil until they are tender, about 20 minutes.  Using tongs, remover the artichokes and arrange on a single layer on a baking sheet.

Have the grill preheated to medium high. Brush the grate with olive oil.  Drizzle both sides of the artichokes with olive oil and season with 1 t salt and 1/2 t pepper.  Sprinkle with chopped garlic and rosemary.  Grill, cut side down, until lightly charred, 5-6 minutes on each side.  Side aside and allow to cool slightly.  This can also be done on your stove in a grill pan if you have one or just a frying pan in a small amount of olive oil.

For the Vinaigrette:
In a medium bowl,  whisk together the sour cream, olive oil, vinegar, honey, salt and pepper until smooth.

Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

Marinated Asparagus - One of the best

This is one our favorites - you can serve it on a bed of lettuce or have it by itself or even just for a snack.

4 lbs Asparagus
1 cup vegetable oi
1/2 cup red wine vinegar
2 t dry mustard
2 t salt
1/2 t pepper
2 t sugar
1/2 t paprika


Cook the asparagus in a steamer if you have one or find a way to steam it..that is the best way. I've seen people boil it, but it takes all the flavor out. Depending on the thickness of your asparagus, cooking time will vary. But you want it al dente - with a crunch to it.  This was very thin and the steaming  time was just 4 minutes. When its done, immediately cool it a water bath. You want the cooking to stop.

Combine oil, vinegar, mustard, salt, pepper, sugar and paprika in a 2 cup measuring cup. Mix well.  When the asparagus is cool, drain it and  put it in a container with the snap on lid. Pour the marinade over it.
Cover and refrigerate overnight.

You will love this, promise!

Oven Roasted Sweet Potato Hash

I first made this dish a couple of months ago when I grilled a turkey breast. I was trying to come up with something a little different to complement the rub that I used for the turkey. That night I posted a picture of my dinner on Facebook and immediately got requests for this recipe! I know I am an over-thinker sometimes, but whenever I prepare a dish for company or a party I think about not only the flavor of something, but also the logistics of how it will be served. This dish has it all; fantastic flavor, great color & texture and it's easy to prepare & healthy too! It is easy to spoon onto a plate so it makes it perfect for a buffet! It makes a great base for a main dish or breakfast. You can add sauteed chicken, sliced sausage or eggs to it too.

2 large sweet potatoes peeled & diced

4 small new potatoes not peeled but diced

1/2 red pepper diced

1/2 green pepper diced

1 small  onion diced

3 green onions chopped

3 tablespoons olive oil

4 large garlic cloves, minced

1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish

1/2 t. kosher salt

1/2 t. red pepper flakes

1/2 t. curry powder

Mix all together, turn into a 9x13. Roast at 375 until potatoes are done about 45 min (1/2 way through the cooking take a spatula & mix it up) until slightly crispy & golden.